KR20090132199A - Steamed bread comprising mulberries and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A steamed bun containing mulberry, and its manufacturing method are provided to obtain the specific color owing to the green color of leaves of Angelicae Gigantis Radix and to obtain the taste and perfume of mulberry itself. CONSTITUTION: A steamed bun containing mulberry is prepared by mixing a mulberry juice, a sweetener and a cereal powder in a ratio of 12:2:1 by weight to prepare the steamed bun filling; preparing the steamed bun outer skin dough and maturing it; preparing the steamed bun outer skin from the matured steamed bun outer skin dough; and putting 28 ~ 45 parts by weight of the steamed bun filling into 100 parts by weight of the steamed bun outer skin and molding it. Preferably the cereal powder is a barley powder.

Description

Steamed bread and its manufacturing method {STEAMED BREAD COMPRISING MULBERRIES AND MANUFACTURING METHOD THEREOF}

The present invention relates to a steamed steamed bun, characterized in that the Audi component is contained and a manufacturing method thereof.

Steamed bread refers to bread made by steaming steam without using an oven. It is a kind of snack that Koreans consume easily because it is relatively easy to make.

Steamed bread consists of skin and beef, and is usually kneaded with water, mixture of flour, sugar, rice wine, yeast, etc., and then aged and fermented to make steamed bread skin, washed with red beans, and boiled. The steamed bread stuffed with boiled together is prepared, and the steamed bread stuffed into the steamed bread shell is put into steaming after being aged for a certain time. In this way, steamed bread is a food mainly made of flour and red beans, and its taste is generally uniform. Therefore, there is a need to develop steamed buns to meet various preferences of consumers.

In this regard, pine needle extract (Patent No. 10-2001-91281), Pumpkin (Patent No. 10-2004-70855), Grain milk (Registration No. 10-465284), Jujube extract extract (Registered Patent No. 10-526777), steamed buns containing green tea (registered patent No. 10-666054) and the like have been developed. However, even the steamed bread to which the new ingredients are added as described above, the main ingredients of steamed buns are mostly made of red beans, and only new ingredients are added thereto. Therefore, there is still a need to develop a new steamed bread that does not use red beans to meet various tastes of consumers.

On the other hand, Audi is a fruit of mulberry, pharmacologically active ingredients such as flavonoids, stilbene, prenylflavonoids, coumarin and deoxynoijirimycine, and cyanidin- It is known to contain a large amount of anthocyanin pigments containing 3-glucoside (cyanidine-3-glucoside) and cyanidine-3-utinoside as main components.

In particular, Audi contains cyanidine-3-glucoside, a functional substance having various physiological activities including antioxidant effects, as a single substance, and strengthens capillaries, cerebral hemorrhage and radiation disorders. Routines are known to be effective in preventing hemorrhagic diseases and the like, and their contents are known to be higher than buckwheat. In addition, deoxynojirimycin inhibits the binding of alpha glucosidase to maltose and other disaccharides, thereby lowering blood sugar levels by reducing the amount of maltose and other disaccharides converted into blood sugar, thereby preventing diabetes. I am attracting attention.

Nevertheless, not much research has been done on how to use Audi in the past. In addition, the study of the audio only limited to drugs and pigments, the research for the use of audio as a food material is not yet active much.

Examples of using Audi in food include beverages (registered patents 10-319513, 10-323135, 10-700403), noodles (registered patents 10-586807, registered patents 10-824730 and Patent Publication No. 10-2008-14327), and the Calcium salt bamboo vinegar (Registered Patent No. 10-795878) and the like, but there is no example of using the Audi as the main material for steamed bread.

On the other hand, Angelica is a perennial herbaceous perennial herb, one of the herbs grown in farmhouses for medicinal use. It is a herbal medicine that has pharmacological effects such as uterine function control, sedation, pain relief, diuresis, vitamin E deficiency treatment, and antibacterial action. Mainly used as

Angelica gigas has high anticancer effects in gastric cancer and lung cancer cells, and has been reported to promote normal hepatocytes, and antimicrobial activity and blood pressure control effect. In addition, Angelica has been reported to lower blood cholesterol content, prevent liver damage caused by chronic alcohol intake, and also have antioxidant and anti-inflammatory effects.

The research on donkeys has been focused on anticancer, antioxidant, immune and antimutagenic effects, and research on the use of donkeys, especially donkey leaves, as a food material is not active yet.

Examples of using donkey leaves in food include noodles (registered patent No. 10-0136822), kimchi (published patent No. 10-2004-0103985, sanchae kimchi (registered patent No. 10-0500396), and donkey kimchi (registered patent) No. 10-0830004), but there have been no examples of using Angelica leaf as a material for snacks such as steamed bread.

The present invention is to include the Audi in the steamed bun cows, and further to include the Angelica leaf components in the steamed bread jacket, to give the unique taste and flavor of the Audi, as well as to give a unique color in appearance by giving the green by the Angelica leaves nutrition. It is an object of the present invention to provide a preferred steamed bread and a method of manufacturing the same in terms of redness and sensuality.

In order to achieve the above object, the present invention provides a steamed bun, characterized in that the cow is a steamed bun formed by putting the cow in the shell.

In addition, the present invention provides an Audi steamed bread, characterized in that the content of the Audi is 15 to 35% by weight of the whole steamed bread.

And, the present invention provides an Audi steamed bread, characterized in that 0.5 ~ 2% by weight of the whole bread bun steamed Angelica leaf powder in the steamed bread jacket.

The present invention comprises the steps of preparing a steamed bun cow; Preparing a steamed bread jacket dough; Aging the steamed bread jacket dough; In the method of manufacturing a steamed bread comprising the step of manufacturing a steamed bread shell from the aged steamed bread shell dough and putting the steamed bread cow inside the steamed bread shell, the step of manufacturing the steamed bread cow Removed and crushed to remove the juice, sweetener and grain flour 12: 2: 1 by mixing the weight ratio of 12: 2: 1 provides a method for producing a steamed bun steamed bun.

In another aspect, the present invention provides a method for producing a steamed bun, wherein the sweetener is sugar, the grain flour is barley flour.

And, in the present invention, the method for producing the steamed steamed bun, the step of manufacturing the steamed bread jacketed dough is 100 parts by weight of flour, Angelica leaf powder 1.5 to 3 parts by weight, corn powder 4 to 7 parts by weight, glucose 15 to 30 Parts by weight, skim milk powder 4-7 parts, baking powder 1.5-3 parts, yeast 1.5-3 parts, margarine 4-7 parts, salt 0.75-1.5 parts, soda 0.15-0.3 parts and water 60- It provides a method for producing a steamed bun, characterized in that 100 parts by weight of mixing and kneading.

In the present invention, in the method for producing the steamed buns, the step of forming the steamed buns by putting the steamed buns inside the steamed buns envelope comprises forming the steamed buns by adding 28 to 45 parts by weight of the steamed buns to 100 parts by weight of the steamed buns. It provides a method for producing a steamed bun Audi.

According to the present invention, by including the Audi as a main ingredient of steamed buns to have a new taste, flavor, and texture compared to the normal steamed buns, and furthermore to include the Angelica leaf component in the steamed bread jacket has an unusual green color in appearance Sensory preferences also have an excellent effect.

In addition, the steamed steamed bun according to the present invention has an effect of easily ingesting the physiologically active ingredients of Audi and Angelica leaf, it is also excellent in nutrition.

The present invention provides a steamed bun and a method for producing the steamed bun, characterized in that the steamed bun stuffed with an ingredient in the steamed bun.

Hereinafter, the present invention will be described in more detail.

The present invention is a steamed bread formed by putting a cow in the outer shell, characterized in that the Audi steamed bread containing the Audi component. At this time, the Audi is included in the steamed bun cow. Audi uses black-purple purple ripes, which are washed to remove the nipples and crushed. Ripe mulberry is rich in juice, so it is necessary to remove the juice after crushing the mulberry.

On the other hand, the content of the Audi is preferably 15 to 35% by weight. If the content of Audi is more than 35% by weight is uneconomical, less than 15% by weight is difficult to reveal the unique characteristics of the Audi because the taste, taste and nutritional content of the steamed bread is lowered.

In addition, the skin of the steamed bread of the present invention may further include the Angelica leaf powder. Angelica leaf is known to have effects such as skin aging prevention, blood circulation, hematopoietic effect, and most of all, it has a fragrance that spreads softly in the mouth, thereby improving sensory properties. Moreover, when powdered Angelica leaf is used to manufacture the steamed bread's outer shell, it gives a green color to the outer shell and serves to enhance the appearance of the steamed bread.

In the steamed bun of the present invention, the Angelica leaf powder is preferably contained 0.5 to 2% by weight. If the content of Angelica leaf powder is less than 0.5% by weight, the green color of Angelica leaf may not be well expressed in the steamed bread, and its characteristic taste and flavor may not be revived well. This is because the sensory quality of the steamed bread is reduced.

On the other hand, the present invention comprises the steps of preparing a steamed bun cow; Preparing a steamed bread jacket dough; Aging the steamed bread jacket dough; In the method of manufacturing a steamed bun, the step of manufacturing a steamed bun stuffing comprising the steps of preparing a steamed bread shell from the aged steamed bread shell dough and putting the steamed bread cow inside the steamed bread shell. To remove the crushed juice, sweeteners and grains are removed by mixing in a weight ratio of 12: 2: 1, characterized in that for producing a steamed bun cow.

That is, the Audi steamed bread of the present invention is characterized in that the main ingredient of the steamed bread is made of Audi, not red beans.

The sweetener may be used as long as it is a food additive for sweetening. Preferred sweetener is sugar and has the most preferred sweetness when the mixing ratio of the Audi and the sweetener removed from the nipple and crushed juice is 12: 2 by weight.

The grain flour is added to control the moisture content of the steamed bun cow refers to the powder made of conventional grains. For example, rice flour, barley flour, corn flour and the like can be used. When the mixing ratio of the Audi and the grain powder from which the spigot is removed and crushed to juice is 12: 1 by weight, the water content of the most preferred steamed bun is obtained.

On the other hand, when the grain flour is barley flour, it can give the best taste of the Audi. Therefore, it is preferable to use barley grind | pulverized as said grain flour.

If desired, other food additives may be added to the steamed buns.

The steamed bread shell of the present invention can be prepared according to a conventional steamed bread shell manufacturing method. That is, the flour, yeast, soda, salt, sugar and water are mixed and kneaded in a predetermined ratio and then aged, and the aged outer shell dough may be cut into steamed bread shells to a certain size. The steamed bread shell may be further formulated with powdered milk, butter or margarine, egg whites and other food additives.

On the other hand, the material of the preferred steamed bread coat dough is composed of flour, Angelica leaf powder, corn powder, glucose, skim milk powder, baking powder, yeast, margarine, salt, soda and water.

The steamed bread shell dough of the present invention is 100 parts by weight of flour, Angelica leaf powder 1.5 to 3 parts by weight, corn powder 4 to 7 parts by weight, glucose 15 to 30 parts by weight, skim milk powder 4 to 7 parts by weight, baking powder 1.5 ~ 3 parts by weight, yeast 1.5 to 3 parts by weight, 4 to 7 parts by weight of margarine, 0.75 to 1.5 parts by weight of salt, 0.15 to 0.3 parts by weight of soda and 60 to 100 parts by weight of water.

At this time, the flour may be used instead of the corn powder, but corn powder gives a steamed bread taste, it is preferable to add corn powder. At this time, the content of the added corn powder is preferably 4 to 7 parts by weight. If less than 4 parts by weight is less desirable taste in terms of sensory taste, when the excess of 6 parts by weight is because the finished steamed bun is hard.

The glucose is added to sweeten, sweeteners such as sugar can be used instead of glucose. However, when sugar is used, it is preferable to use glucose rather than sugar because sweetness becomes noticeable and the overall sensory preference may be lowered. Preferred glucose content is 15 to 30 parts by weight.

The step of aging the steamed bread jacketed dough is made by aging and fermented steamed bread jacketed dough obtained by mixing and kneading steamed bread jacketed dough ingredients at 15 to 25 ℃ for 2 to 3 hours.

The step of manufacturing the steamed bread shell from the aged steamed bread shell dough is to remove the aged steamed bread shell dough by about 48 to 50g, and then flatten it with a wheat straw so as to have a diameter of about 7 to 8 cm and a thickness of about 0.8 to 1 cm. It consists of producing a steamed bread shell.

And, the step of forming the steamed bun put the steamed bun stuffing inside the steamed bread shell means the step of forming the steamed bread put 28 ~ 45 parts by weight of the steamed bun stuffing 100 parts by weight of the steamed bread shell.

The molded steamed bread is aged and fermented for about 30 minutes at 15 ~ 25 ℃.

Then, steamed aged and fermented steamed bread at about 100-120 ° C. for about 12-13 minutes to obtain a steamed bread comprising the Audi component of the present invention.

In the steamed bun formed by putting the cow in the outer shell of the present invention, the steamed bun cow is an embodiment of the steamed bun and a method for producing the same, characterized in that the Audi component is as follows.

[ Example ]

(1) production of steamed bun

Audi used black-purple purple ripes, washed to remove the faucet, mashed, and squeezed to prepare juice.

Barley was selected as a grain and ground to prepare barley flour.

The prepared Audi, sugar and barley flour were mixed at a weight ratio of 12: 2: 1 to prepare a steamed bread cow.

(2) Preparation of Steamed Bread Dough

1 kg of flour was prepared, 20 g of Angelica leaf powder, 60 g of corn powder, 200 g of glucose, 60 g of skim milk powder, 20 g of baking powder, 20 g of yeast, 60 g of margarine, 10 g of salt and 2 g of soda, and 800 g of water were added to the mixture. Mixed and kneaded.

(3) Aging of steamed bread jacket

The steamed bread jacket dough was aged and fermented at about 15 to 25 ° C. for about 2 hours to obtain a steamed bread jacket dough.

(4) Manufacture of Steamed Bread Shell

After removing the aged steamed bread jacket dough by about 48 to 50g, flat steamed bread jacket was prepared by unfolding flat with a straw to have a diameter of about 7 to 8 cm and a thickness of about 0.8 to 1 cm.

(5) forming of steamed bread

Put steamed bun 15 ~ 20g into the inside of the steamed bread shell of about 48 ~ 50g to form a steamed bread.

(6) aging of steamed bread

The molded steamed bread was aged and fermented for about 30 minutes at 15 ~ 25 ℃.

(7) steamed bread

The prepared steamed bread was steamed for about 12 to 13 minutes at 100 to 120 ° C. to obtain an Audi steamed bread, which contained an Audi component.

The steamed buns of Audi has a new taste and aroma by containing Audi instead of red beans in steamed buns, and has a beneficial effect on health promotion by containing bioactive ingredients of Audi, and can be used without sensitization to vascular diseases or diabetics. .

In addition, the steamed bread according to the present invention is added to the skin of the donkey leaves to improve the color due to the green color of the donkey leaves, and the beneficial effects on health, such as preventing skin aging, promoting blood circulation, hematopoiesis, etc. You can expect it, and most of all, it has a fragrance that spreads softly in the mouth, so the sensory characteristics are very excellent.

Claims (7)

In the steamed bread formed by putting the cow in the outer shell, The steamed bun cow steamed bun Audi characterized in that it contains an Audi component. The method of claim 1, The content of the Audi steamed steamed bread, characterized in that 15 to 35% by weight of the whole steamed bread. The method according to claim 1 or 2, The steamed bread jacket is Audi steamed bread, characterized in that the powder of Angelica leaf contains 0.5 to 2% by weight of the whole steamed bread. Preparing a steamed bun cow; Preparing a steamed bread jacket dough; Aging the steamed bread jacket dough; In the method of manufacturing a steamed bread comprising the step of manufacturing a steamed bread shell from the aged steamed bread shell dough and putting the steamed bun stuffing inside the steamed bread shell, The step of preparing the steamed bread stuffing is a method of manufacturing a steamed steamed bread, characterized in that to produce a steamed bread stuffing by removing the tap and mash the juice, sweeteners and grains removed from the juice 12: 2: 1. The method of claim 4, wherein The sweetener is sugar, The grain flour is a method of producing a steamed bun, characterized in that the barley flour. The method according to claim 4 or 5, The step of preparing the steamed bread jacketed dough 100 parts by weight of flour, 1.5 to 3 parts by weight of Angelica leaf powder, 4 to 7 parts by weight of corn powder, 15 to 30 parts by weight of glucose, 4 to 7 parts by weight of skim milk powder, 1.5 to 3 parts by weight of baking powder, 1.5 to 3 yeast Part by weight, margarine 4 to 7 parts by weight, salt 0.75 to 1.5 parts by weight, soda 0.15 to 0.3 parts by weight and water 60 to 100 parts by weight of the method for producing a steamed bun, characterized in that kneading. The method of claim 4, wherein The step of forming the steamed bun by putting the steamed bun stuffing inside the steamed bread shell is a method for producing a steamed bun, characterized in that the steamed bread stuffed by putting 28 ~ 45 parts by weight of the steamed bun stuffing 100 parts by weight of the steamed bread jacket.