KR20090005929A

KR20090005929A - Rice cake & bake bread manufacture

Info

Publication number: KR20090005929A
Application number: KR1020070069389A
Authority: KR
Inventors: 현남식
Original assignee: 현남식
Priority date: 2007-07-09
Filing date: 2007-07-09
Publication date: 2009-01-14

Abstract

A method for preparing the tteok (rice cake) bread, and the tteok bread prepared by the method are provided to improve the taste by adding tteok to bread. A method for preparing the tteok bread comprises the steps of surrounding 50% of tteok with the red-bean filling by a thickness of 2~3mm; re-surrounding the tteok with the paste; and putting it into an oven and baking it at 190-200 deg.C for 25-30 min.

Description

Rice cake & bake bread manufacture

도 1 떡 빵에 대한 설명도1 explanatory diagram of the rice cake bread

* 도면의 주요 부호에 대한 설명* Description of the main symbols in the drawing

1. 반죽1. Dough

2. 떡2. Rice cake

3. 팥고물3. Red Bean Paste

빵은 근래에 많은 사람들이 먹고 있다 특히 어린이나 젊은 층이 많이 먹고 있는 편이라고 할 수 있다. 그러나 장년층이나 밀가루 음식을 좋아하지 않는 사람은 빵을 잘 먹지 않는 편이다. 우리나라는 선조때부터 쌀을 주식으로 식생활을 하여 왔다. 이러한 점을 고려하여 빵에 떡을 첨가(2)하여 빵을 만들어 먹는 다면 빵 맛과 떡 맛을 동시에 느낄 수 있을 뿐 아니라 식감도 높아지고 먹는 즐거움도 함께 할 수 있어 떡 빵을 개발하게 되었다 .Many people are eating bread in recent years, especially children and young people can be said to eat a lot. But older people and people who do not like flour food do not eat bread well. Korea has been eating rice as a staple since its ancestors. Considering this point, if you add bread to the bread (2) to make bread and eat it, you can not only taste the bread and the taste of the bread but also increase the texture and enjoy eating.

먼저 여기에 나오는 용어에 대하여 설명을 한다면If you first explain the terms here

물이란? 이온교환수지(Na type)로 처리된 연수(soft water. hardness 0 ° dH. 발효 식품은 연수를 사용하면 경수보다 발효의 효과가 높고 빵 같은 경우 빵이 부드럽다는 점이다)를 이하 물이라 칭한다.What is water? Soft water treated with an ion exchange resin (Na type) (soft water. Hardness 0 ° dH. Fermented foods have a higher fermentation effect than hard water and softer bread in case of bread) is referred to as water.

반죽이란? 밀가루 65％, 전지분유 18％, 설탕 5％, 소금0.5％, 달걀 3％ 마가린 8％ 탄산수소나토륨 0.5％(％은 중량임)을 혼합하여 30∼35℃의 물로 반죽하여 비닐봉지에 넣고 실온(18∼20℃)에서 50분정도 1차 발효후 30℃에서 40∼50분정도 2차 발효된 것을 이하 반죽이라 칭한다.What is dough? Flour 65%, whole milk powder 18%, sugar 5%, salt 0.5%, egg 3% margarine 8% sodium hydrogen carbonate 0.5% (% is by weight), kneaded with water at 30-35 ℃ and put into a plastic bag at room temperature The first fermentation for about 50 minutes at (18 to 20 ℃) and the second fermentation for 40 to 50 minutes at 30 ℃ is hereinafter referred to as dough.

팥고물이란? 팥을 연수로 깨끗이 씻어 솥에 넣고 푹 삶은 팥 80％에 설탕 19％ 와 소금 1％(％은 중량임) 을 넣고 으깨어 만든 것을 이하 팥고물이라 칭한다.What is a bean jam? Washed red beans with soft water, put them in a pot and simmered with 80% of red beans, 19% sugar and 1% salt (% is by weight).

떡이란? 찹쌀 5％ 멥쌀 94％로 소금 1％로 혼합하여 물에 깨끗이 씻어 120분 정도 물에 담구었다가 수분을 제거한 후 미세하게 분쇄한 쌀분말을 찜통에 넣고 95∼100℃의 증기로 20∼25분 정도 열을 가한 후 떡 기계로 으깨어 가래떡 같은 흰떡을 이하 떡이라 칭한다.What is rice cake? 5% of glutinous rice, 94% of non-glutinous rice, mixed with 1% of salt, rinsed in water, soaked in water for about 120 minutes, removed water, and finely ground rice powder was put in a steamer for 20-25 minutes with steam at 95-100 ℃. After the heat is applied, the rice cake is crushed with a rice cake and rice cake like rice cake is called rice cake.

빵떡 제조 방법에 대하여 실례를 들어 설명을 한다면 빵 1개 제조용 반죽(1)의 50％(체적)정도 적은 떡(2)에 팥고물(3)로 2∼3mm의 두께로 감싸아 주고 반죽(1)으로 팥고물(3)이 씌워진 떡(2)을 재 감싸아 오븐에 넣고 190∼200℃의 온도로 25∼30분 정도 가열하면 떡빵이 되는 떡빵 제조방법이다.For example, the method of making bread loaves is wrapped in a piece of bread (2), which is about 50% (volume) of one piece of bread dough (1), with a bean paste (3) in a thickness of 2 to 3 mm, and the dough (1). Re-wrap the mochi (2) covered with the red bean paste (3) into the oven is heated to a temperature of 190 ~ 200 ℃ 25 to 30 minutes is a rice cake manufacturing method.

우리나라의 전통 음식인 떡(2)을 빵에 첨가하여 떡(2) 맛과 빵 맛을 동시에 느낄 수 있어 식감을 높이고 먹는 즐거움도 얻을 수 있으며 빵에 떡을 첨가하는 것을 특징으로 하는 떡빵 제조방법.The method of manufacturing rice cake bread, which is characterized by adding rice cake (2), which is a traditional Korean food, to bread, so that you can feel the taste of rice cake (2) and the taste of bread at the same time.

빵 1개 제조용 반죽(1)의 50％(체적)의 떡(2)에 팥고물(3) 2∼3mm의 두께로 감싸아 주고 팥고물(3)이 씌원진 떡(3)을 반죽(1)으로 재 감싸아 오븐에 넣고 190∼200℃의 온도로 20∼30분 정도 열을 가하면 떡빵이 되도록 구성이 되었다는 점이다.50% (volume) rice cake (2) of the dough for making one bread is wrapped in a bean paste (3) with a thickness of 2-3 mm and the rice cake (3) covered with the bean paste (3) is made into the dough (1). It is wrapped up in an oven and heated for 20 to 30 minutes at a temperature of 190 to 200 ° C. to make a rice cake.

일반적인 빵에 떡(2)을 첨가하여 빵 맛과 떡(2) 맛을 동시에 느낄 수 있다는 점과 식감을 높이고 먹는 즐거움도 함께 할 수 있다는 점이다.The addition of rice cakes (2) to the common bread, you can feel the taste of bread and the taste of the bread (2) at the same time, and to increase the texture and enjoy eating.

Claims

50% (volume) of rice cakes (2) of the bread-making dough (1) is wrapped in red bean paste (3) to a thickness of 2-3 mm, and the rice cake (2) covered with red bean paste (3) is made into dough (1). Wrap it again, put it in the oven, and heat it at 190-200 ℃ for 25-30 minutes to become a rice cake.