KR20100036746A - Method for manufacturing steamed bread with boiled rice - Google Patents
Method for manufacturing steamed bread with boiled rice Download PDFInfo
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- KR20100036746A KR20100036746A KR1020080096120A KR20080096120A KR20100036746A KR 20100036746 A KR20100036746 A KR 20100036746A KR 1020080096120 A KR1020080096120 A KR 1020080096120A KR 20080096120 A KR20080096120 A KR 20080096120A KR 20100036746 A KR20100036746 A KR 20100036746A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
Description
본 발명은 밥 찐빵 제조방법에 관한 것으로서, 보다 상세하게는 전자레인지 등을 통해 찌거나 데우는 과정에서 빵 부분의 수분을 유지하여 부드럽고 촉촉한 식감을 가질 수 있도록 하고 식사대용으로도 애용될 수 있는 밥 찐빵 제조방법에 관한 것이다.The present invention relates to a steamed rice manufacturing method, more specifically, steamed bread that can be used as a substitute for meals to maintain the moisture of the bread portion in the process of steaming or warming through a microwave oven, etc. It relates to a manufacturing method.
일반적으로 찐빵은 겨울철 간식으로 즐겨먹는 것으로, 밀가루, 설탕, 막걸리, 이스트를 혼합하여 물로 반죽한 후 숙성시키고, 이를 소량으로 나누어 반죽피를 만들며, 그 내부에는 팥앙금, 잡채, 야채, 피자, 고구마, 호박 등의 소를 넣은 후 일정시간 동안 숙성 및 찜 솥에서 찌므로 그 생산이 이루어지게 된다.Steamed bread is generally eaten as a winter snack, and is mixed with flour, sugar, makgeolli, yeast, kneaded with water and matured, then divided into small amounts to make batter. Inside, red bean paste, chopped vegetables, vegetables, pizza, sweet potatoes, After putting the cows such as pumpkin and steamed in a steaming and ripening for a certain time, the production is made.
그러나 이러한 종래의 찐빵은 밀가루를 사용하여 만들어지므로 밀가루의 특성상 수분 보유력이 쉽게 저하되고, 이로 인하여 식감이 텁텁하고 퍽퍽한 단점을 지니고 있으며, 쌀의 소비 증대를 위한 정책에서 반하는 등의 문제점을 지니고 있었다.However, since the conventional steamed bread is made of wheat flour, the moisture retention capacity is easily lowered due to the characteristics of the flour, which results in a hard and puffy texture, contrary to the policy for increasing the consumption of rice. .
특히, 최근의 찐빵은 할인마트나 제빵/제과점 등을 통해 그 판매가 크게 증 가되고 있는데, 대부분의 가정에서는 사용이 번잡한 찜통 대신 전자레인지를 사용하여 쉽고 간편하게 찐빵을 가열시켜 소비하고 있는 실정이다.In particular, recent sales of steamed buns are greatly increased through discount stores and bakery / bakery shops. In most households, steamed buns are easily and simply heated using microwave ovens instead of cumbersome steamers.
그러나 전자레인지를 사용하여 찐빵을 가열하는 경우, 밀가루로 만들어진 찐빵은 전자레인지의 가열 과정에서 찐빵 피에 함유된 수분이 쉽게 증발하고, 팥앙금 등의 소도 쉽게 건조해지게 된다. 이는 찐빵 속에서 수분의 외부 유출을 억제하는 성분이 없거나 미미하기 때문인데 이로 인하여 찐빵 고유의 부드러운 식감을 느낄 수 없으며, 찐빵의 소비를 늘릴 수 없는 문제점으로 지적되었다.However, when the steamed bread is heated using a microwave oven, the steamed bread made of flour easily evaporates moisture contained in the steamed bread blood during the heating process of the microwave, and cows such as red bean paste are easily dried. This is due to the fact that there is no or minimal ingredients that inhibit the outflow of moisture in the steamed bread because of this can not feel the soft texture of the steamed bread, it was pointed out as a problem that can not increase the consumption of steamed bread.
더욱이 종래의 찐빵은 단순히 밀가루 피에 팥앙금 등의 소가 들어간 형태이므로 간식으로는 적합할 수 있으나, 식사대용으로는 한계가 있었으며, 이로 인하여 찐빵을 다양화와 대중화 및 고부가가치화에 제약이 발생되었다.In addition, the conventional steamed bread is suitable for snacks because it is simply a type of cow such as red bean paste in flour blood, but there is a limit as a substitute for meals, which causes a limitation in diversification, popularization and high value-added steamed bread.
본 발명은 전술한 바와 같은 종래의 제반 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 높은 수분 보유력을 갖도록 하고, 수분 증발을 억제하므로 부드럽고 촉촉하며, 쫄깃한 식감을 가질 수 있는 밥 찐빵 제조방법을 제공하는데 있다.The present invention has been made in order to solve the conventional problems as described above, the object of the present invention is to provide a steamed bread production method that can have a high moisture retention capacity, and suppresses evaporation of water, so that it is soft and moist and chewy texture. To provide.
또한 본 발명의 다른 목적은 전자레인지를 통해 가열하더라도 부드럽고 촉촉한 식감을 가질 수 있는 밥 찐빵 제조방법을 제공하는데 있다.In addition, another object of the present invention to provide a steamed bun manufacturing method that can have a soft and moist texture even when heated through a microwave oven.
그리고 본 발명의 또 다른 목적은 간식이외에 식사대용으로 부담없이 소비할 수 있는 밥 찐빵 제조방법을 제공하는데 있다.And another object of the present invention to provide a steamed bun manufacturing method that can be casually consumed as a substitute for meals other than snacks.
이와 같은 본 발명의 목적은 찐빵 전용분, 설탕, 제염, 베이킹 파우더, 알파미분, 이스트, 물, 쇼트닝, 향오일, 유화제, 초산전분, 잔탄검, 전분을 혼합하여 반죽물 조성하는 반죽물 조성단계와; 김치볶음밥 소를 조성하는 소 조성단계와; 상기 반죽물에 김치볶음밥 소를 넣고 찐빵 형태의 성형물로 성형하는 찐빵 성형단계와; 성형된 성형물을 발효시키는 발효단계와; 발효된 성형물을 찌는 스팀단계를 포함하는 밥 찐빵 제조방법을 통해 달성할 수 있다.The purpose of the present invention is a dough composition step of mixing the steamed bread dedicated sugar, sugar, decontamination, baking powder, alpha fine powder, yeast, water, shortening, flavor oil, emulsifier, starch acetate, xanthan gum, starch composition Wow; A cow composition step of preparing kimchi fried rice cattle; Steaming bread forming step of putting the kimchi fried rice stuffing in the dough to form a steamed bread shaped product; A fermentation step of fermenting the molded article; It can be achieved through the steamed rice manufacturing method comprising the steaming step of steaming the fermented molding.
본 발명은 내용물인 소에 밥이 포함되므로 간편한 식사대용으로 애용될 수 있고, 내용물인 고추장 비빔볶음밥을 통해 보다 고급화된 찐빵을 제공하는 매우 유용한 효과가 있다.The present invention can be used as a convenient meal substitute because the contents of the cow is included in the cow, there is a very useful effect to provide a more advanced steamed bread through the contents of Gochujang bibimb fried rice.
본 발명은 알파미분과 웨스트호브사의 호화시킨 찰밀가루를 첨가하므로 쫄깃한 식감을 제공하는 유용한 효과가 있다.The present invention has a useful effect of providing a chewy texture since the addition of alpha fine powder and West Hobb's luxury flour.
본 발명은 유화제와 전분을 통해 피 부분의 수분 보유력을 높일 수 있으므로 전자레인지 등을 통한 가열과정에서 수분의 급속한 증발을 억제할 수 있다. 따라서 촉촉하고 부드러운 식감을 실현하고, 찐빵의 풍미를 유지할 수 있는 매우 유용한 효과가 있다.The present invention can increase the moisture retention of the blood portion through the emulsifier and starch, it is possible to suppress the rapid evaporation of water in the heating process through a microwave oven. Therefore, to realize a moist and soft texture, there is a very useful effect to maintain the flavor of the steamed bread.
이하 본 발명의 밥 찐빵 제조방법에 대한 일 실시예를 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, described in detail with reference to the accompanying drawings an embodiment of a steamed rice production method of the present invention.
도 1에서 도시한 바와 같이 본 발명의 밥 찐빵 제조방법은 크게 반죽물 조성단계, 소 조성단계, 찐빵 성형단계, 발효단계, 스팀단계를 포함하여 이루어진다.As shown in Figure 1, the steamed rice manufacturing method of the present invention comprises a dough composition step, bovine composition step, steamed bun molding step, fermentation step, steam step.
먼저, 반죽물 조성단계는 찐빵에 적합한 반죽물을 생산하는 단계로서, 이를 위해 본 발명에서는 찐빵 전용분, 설탕, 제염, 베이킹 파우더, 알파미분, 이스트, 물, 쇼트닝, 향오일, 유화제, 초산전분, 잔탄검, 전분을 혼합하여 반죽물을 조성하였다.First, the dough composition step is to produce a dough suitable for steamed bread, for this purpose steamed bread dedicated sugar, sugar, decontamination, baking powder, alpha fines, yeast, water, shortening, flavor oil, emulsifier, starch acetate , Xanthan gum and starch were mixed to form a dough.
여기서 반죽물의 성분비율은 찐빵 전용분 100 중량부, 설탕 5~20 중량부, 제 염 0.5~1.2 중량부, 베이킹 파우더 1~2 중량부, 알파미분 1~3 중량부, 이스트 1~3 중량부, 물 64 중량부, 쇼트닝 5 중량부, 향오일 2~7 중량부, 유화제 0.5~3 중량부, 초산전분 1~5 중량부, 잔탄검 0.1~0.5 중량부, 전분 1~3 중량부로 설정하는 것이 바람직하다.The ingredient ratio of the dough here is 100 parts by weight of steamed bread, 5 to 20 parts by weight of sugar, 0.5 to 1.2 parts by weight of salt, 1 to 2 parts by weight of baking powder, 1 to 3 parts by weight of alpha fine powder, 1 to 3 parts by weight of yeast. 64 parts by weight of water, 5 parts by weight of shortening, 2-7 parts by weight of oil, 0.5 to 3 parts by weight of emulsifier, 1 to 5 parts by weight of starch acetate, 0.1 to 0.5 parts by weight of xanthan gum, and 1 to 3 parts by weight of starch It is preferable.
상기한 찐빵 전용분은 강력분이나 중력분 중 어느 하나를 사용하는 것도 가능하나, 강력분과 중력분을 3:7 ~ 7:3의 비율로 설정하여 사용하는 것이 바람직하다.The steamed bread-only powder may be any one of a strong powder and a gravity powder, but it is preferable to use a strong powder and a gravity powder in a ratio of 3: 7 to 7: 3.
상기한 향오일은 찐빵의 식감을 돋우기 위한 식용 오일로서, 본 발명에서는 쪽파유를 사용하였으나, 쪽파유 이외에 다른 식용 향오일을 사용하는 것도 가능하다.The fragrance oil is an edible oil for enhancing the texture of the steamed bread, but in the present invention, while using the sesame oil, it is also possible to use other edible flavor oil in addition to the sesame oil.
상기한 유화제는 전자렌지 등을 통한 가열과정에서 수분의 급속한 증발을 억제하고 조직을 부드럽게 하기 위한 것으로, 본 발명에서는 그 일 예로 모노글리세리드와 HPMC(Hydropropyl Methyl Cellulose)로 이루어진 것을 사용하였다.The emulsifier is for suppressing the rapid evaporation of water during the heating process through a microwave oven and to soften the tissue, in the present invention, the one consisting of monoglyceride and HPMC (Hydropropyl Methyl Cellulose) was used.
그리고 상기한 전분은 수분 보유력을 높이고, 찰진 식감을 갖도록 하기 위한 것으로, 본 발명에서는 그 일 예로 웨스트호브(westhove)사의 호화시킨 찰밀가루를 사용하였다.In addition, the starch is to increase the moisture retention and to have a feeling of texture. In the present invention, for example, Westhove Co., Ltd. used luxury wax powder.
소 조성단계는 반죽물 속에 들어가는 소를 만들기 위한 단계로서, 본 발명에서는 그 일 예로 김치 볶음단계, 고기투입 볶음단계, 밥과 김치국물 투입 볶음단계, 야채투입 볶음단계, 양념 가미단계를 통해 밥이 포함된 김치볶음밥 소를 생산 할 수 있도록 하였다.The cow composition step is a step for making the cows in the dough, in the present invention, for example, kimchi stir-fry step, meat input stir step, rice and kimchi soup stir stir step, vegetable stir stir step, seasoning seasoning step Kimchi fried rice was included to produce the cow.
먼저, 김치 볶음단계는 기름에 김치를 볶는 단계로서, 본 발명에서는 그 일 예로 김치 40~80 중량부, 기름 1~3 중량부를 투입하여 볶도록 하였다.First, the kimchi roasting step is to roast kimchi in oil, in the present invention, for example, 40 to 80 parts by weight of kimchi, 1 to 3 parts by weight of oil was put to roast.
고기투입 볶음단계는 김치 볶음단계를 통해 볶아진 김치에 고기를 투입하여 볶는 단계로서, 본 발명에서는 그 일 예로 고기 10~20 중량부를 투입하여 볶도록 하였다. 여기서 고기는 닭고기를 사용하는 바람직하나 소고기, 돼지고기, 콩고기, 오리고기 등을 사용하는 것도 무방하다. 그리고 닭고기는 레몬즙과 통후추로 전처리하여 조직을 부드럽게 하고 비린맛을 없애며 향미를 증진시킬 수 있도록 하는 것이 바람직하다.The meat input roasting step is a step of roasting the meat by adding the meat to the kimchi fried through the kimchi roasting step, in the present invention, for example, 10 to 20 parts by weight of the meat was added to roast. Here, the meat is preferably chicken, but beef, pork, soybeans, duck, etc. may be used. In addition, the chicken is preferably pretreated with lemon juice and peppercorns to soften the tissue, eliminate fishy taste, and enhance flavor.
밥과 김치국물 투입 볶음단계는 고기투입 볶음단계를 통해 볶아진 김치와 고기에 밥과 김치국물을 투입하여 볶아주는 단계로서, 본 발명에서는 그 일 예로 밥 100 중량부와 김치국물 10~20 중량부를 투입하여 볶도록 하였다. 여기서 밥은 기름과 소금이 밑간되어 볶아진 밥을 사용하는 것이 바람직하다.Rice and kimchi broth stir-fry step is the step of putting the rice and kimchi broth to the fried kimchi and meat fried through the meat input stir step, in the present invention, for example, 100 parts by weight of rice and 10 to 20 parts by weight kimchi soup It was put to fry. Here, it is preferable to use rice fried with oil and salt.
야채투입 볶음단계는 밥과 김치국물 투입 볶음단계를 통해 볶아진 재료에 야채를 투입하여 볶아주는 단계로서, 본 발명에서는 그 일 예로 야채 10~30 중량부를 투입하여 볶도록 하였다. 여기서 야채로는 양파, 청량고추, 당근을 혼합하여 사용하되 투입이전에 기름에 볶아서 전처리한 것을 사용하는 것이 바람직하다.Vegetable input stir-fry step is to put the vegetables in the fried material through the rice and kimchi soup stir-fry step to stir, in the present invention, for example, 10 to 30 parts by weight of the vegetables were added to roast. Here, it is preferable to use onions, chilled peppers, carrots, mixed with pre-treatment before roasting in oil.
그리고 김치 볶음단계부터 야채투입 볶음단계에 사용되는 기름은 식용유를 사용하는 것이 바람직하나, 식용유이외에 다른 식용 기름을 사용하는 것도 무방하다.And the oil used in the kimchi stir-fry stir-fry step is preferably to use cooking oil, but other edible oil other than cooking oil may be used.
양념 가미단계는 야채투입 볶음단계를 통해 볶아진 재료에 양념을 가미하는 단계로서, 본 발명에서는 그 일 예로 기름투입 볶음단계와 고추장투입 볶음단계 및 조미단계를 통해 풍미를 높일 수 있도록 하였다.Seasoning seasoning step is to add the seasoning to the ingredients roasted through the vegetable roasting step, in the present invention to increase the flavor through the oiling stir-fry step and red pepper paste stir-fry step and seasoning step.
여기서 기름투입 볶음단계는 야채투입 볶음단계를 통해 볶아진 재료에 참기름 2~5 중량부를 넣어 맛과 향을 높이는 단계로서, 참기름 이외에 들기름 등을 넣는 것도 무방하다.Here, the oil-in-roasting step is to increase the taste and aroma by adding 2 to 5 parts by weight of sesame oil to the ingredients roasted through the vegetable-in-roasting step.
그리고 고추장투입 볶음단계는 기름투입 볶음단계 이후 고추장 5~20 중량부를 넣어 볶아주는 단계이고, 조미단계는 통후추를 넣어 한층 음식의 향미를 높이도록 한 단계이다.And stir-fry of red pepper paste is a step of putting 5 to 20 parts by weight of red pepper paste after the oil pouring stir-fry step, seasoning step is a step to enhance the flavor of the food by adding whole pepper.
찐빵 성형단계는 반죽물에 소를 넣고 찐빵 형태의 성형물로 성형하는 단계로서, 본 발명에서는 그 일 예로 찐빵 하나에 해당하는 반죽물의 중량을 20~50g 단위로 설정하고, 그 반죽물에 들어가는 내용물인 소의 중량은 20~60g 단위로 설정하였다.Steamed bread forming step is to put the stuffing in the dough to form the shape of the steamed bread, in the present invention, for example, the weight of the dough corresponding to one of the steamed bread is set to 20 to 50g units, the contents that enter the dough The weight of the cow was set in 20-60g units.
발효단계는 성형된 성형물을 발효시키는 단계로서, 본 발명에서는 그 일 예로 70~90℃에서 45~70분 동안 발효시켜 적정한 숙성이 이루어지도록 하였다.The fermentation step is a step of fermenting the molded product, in the present invention, for example, by fermentation for 45 to 70 minutes at 70 ~ 90 ℃ to achieve a proper aging.
스팀단계는 발효된 성형물을 찌는 단계로서, 본 발명에서는 그 일 예로 스팀오븐에서 10~15분 동안 증기로 쪄주므로 알맞게 쪄진 찐빵을 만들어 낼 수 있도록 하였다.Steam step is a step of steaming the fermented moldings, in the present invention by steaming for 10 to 15 minutes in the steam oven as an example to make a properly steamed steamed bread.
이와 같이 본 발명의 밥 찐빵 제조방법은 김치볶음밥을 소로 사용하므로 단순히 간식용 찐빵에서 탈피하여 고급스러우면서도 간편하게 식사대용으로 소비될 수 있는 등 찐빵의 상품성을 크게 향상시키게 된다.As described above, the steamed rice manufacturing method of the present invention uses kimchi fried rice as a cow, thereby greatly improving the commerciality of the steamed bread, such that it can be consumed as a substitute for luxury and convenience simply by breaking away from the steamed bread for snacks.
또한 본 발명의 밥 찐빵 제조방법은 알파미분과 웨스트호브사의 호화시킨 찰밀가루를 첨가하므로 기존의 찐빵과는 달리 쫄깃한 식감을 제공하므로 한층 차별화되고 고급스러운 식감을 제공하게 된다.In addition, the steamed rice manufacturing method of the present invention is because the addition of alpha flour and West Hob's luxury waxed wheat flour provides a chewy texture unlike conventional steamed bread to provide a more differentiated and luxurious texture.
특히, 본 발명은 유화제인 모노글리세리드와 HPMC(Hydropropyl Methyl Cellulose), 전분인 웨스트호브사의 호화시킨 찰밀가루 그리고 소에 포함된 밥은 제조과정에서 수분 보유력을 높이고, 전자레인지 등을 통한 가열과정에서 수분의 급속한 증발을 억제하게 된다.In particular, the present invention is an emulsifier of monoglycerides and HPMC (Hydropropyl Methyl Cellulose), starch West Hob's luxury waxy flour and rice contained in the cow to increase the water retention in the manufacturing process, moisture in the heating process through a microwave oven, etc. It will suppress the rapid evaporation of.
따라서 본 발명의 밥 찐빵은 촉촉하고 부드러운 식감을 실현할 수 있을 뿐만아니라, 전자레인지를 사용하더라도 수분 증발을 최소화하므로 찐빵의 풍미를 유지할 수 있는 등 상품성을 크게 향상시키게 된다.Therefore, the steamed rice bread of the present invention can not only realize a moist and soft texture, but also minimize the evaporation of water even when using a microwave oven, thereby greatly improving the commerciality, such as maintaining the flavor of the steamed bread.
위의 표 1은 MHK사의 TAXT plus 모델장비를 사용하여 전자렌인지를 통해 가열한 찐빵을 texture analyzer로 분석한 결과이다.Table 1 above is a result of analyzing the steamed bread heated by microwave oven using a TAXT plus model equipment of MHK company using a texture analyzer.
표시된 바와 같이 밥 찐빵은 기존의 찐빵(Control)에 비하여 가열전과 가열후 모두에서 수치가 적으므로 딱딱함(Hardness)이 덜 한 것을 알 수 있고, 푹신함(Springness)에서도 수치가 낮으므로 Control에 비하여 보다 더 푹신함을 갖고 있음을 알 수 있으며, 씹는감(Chewiness)에 있어서도 수치가 적으므로 씹는데 소요되는 힘이 덜하다는 것을 알 수 있다.As indicated, rice steamed bread has less hardness in both before and after heating than conventional steamed bread (Control), and the hardness is low, and even in softness (Springness), it is more than the control. It can be seen that it has a softness, and even in the chewiness (cheewiness) is a low value because it requires less chewing.
상기한 표 2는 기존의 찐빵과 본 발명의 밥 찐빵에 포함된 수분을 측정한 결과이다.Table 2 above is a result of measuring the moisture contained in the steamed bread and the steamed bread of the present invention.
표시된 바와 같이 본 발명의 밥 찐빵은 가열전과 전자레인지를 통한 가열 후 모두에서 수분 함유량이 높음을 알 수 있으며, 이를 통해 수분 보유력이 기존의 찐빵에 비하여 높고 수분 증발도 적게 이루어지고 있음을 알 수 있다.As indicated, the steamed rice bread of the present invention can be seen that the moisture content is high both before heating and after heating through a microwave oven, through which the moisture retention capacity is higher than that of the conventional steamed bread and less water evaporation is made. .
한편, 이와 같은 본 발명의 실시 예는 바람직한 일예를 설명한 것에 불과한 것으로, 본 발명의 적용범위는 이와 같은 것에 한정되는 것은 아니며, 동일사상의 범주 내에서 적절하게 변경 가능한 것이다.On the other hand, this embodiment of the present invention is only to describe a preferred example, the scope of the present invention is not limited to such, and can be changed as appropriate within the scope of the same idea.
도 1은 본 발명에 따른 밥 찐빵 제조방법을 나타낸 블록도.1 is a block diagram showing a steamed rice manufacturing method according to the present invention.
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| CN103444826A (en) * | 2013-08-05 | 2013-12-18 | 柳培健 | Processing method of sandwich fried-dough sticks with yellow-peach flavor |
| CN103749710A (en) * | 2014-01-10 | 2014-04-30 | 安徽省徽州印象农业科技有限责任公司 | Nutritional soybean milk and preparation process thereof |
| CN104187358A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Bean dreg steamed bun with jasmine and fructus lycii |
| CN104206987A (en) * | 2014-09-11 | 2014-12-17 | 河南工业大学 | Method for performing microwave detection and control of pH value of dough in process of making steamed bun by fermenting of yeast starter |
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| KR101963498B1 (en) | 2017-04-18 | 2019-03-28 | 박종연 | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese |
| KR20200072869A (en) | 2018-12-13 | 2020-06-23 | 전주대학교 산학협력단 | Steamed bread having bibimbab stuffing |
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| KR19980084949A (en) * | 1997-05-21 | 1998-12-05 | 이병준 | Bread made with rice paste |
| KR20030055437A (en) * | 2001-12-26 | 2003-07-04 | 허균 | Bread Filled with Stuffing in Inside Hollow |
| KR20040016965A (en) * | 2004-02-06 | 2004-02-25 | 최상구 | The manufacturing process of boiled rice bread |
| KR20060013253A (en) * | 2004-08-06 | 2006-02-09 | 정화자 | Rice-bread including of fermented soybeans and green tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103444826A (en) * | 2013-08-05 | 2013-12-18 | 柳培健 | Processing method of sandwich fried-dough sticks with yellow-peach flavor |
| CN103749710A (en) * | 2014-01-10 | 2014-04-30 | 安徽省徽州印象农业科技有限责任公司 | Nutritional soybean milk and preparation process thereof |
| CN104187358A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Bean dreg steamed bun with jasmine and fructus lycii |
| CN104206987A (en) * | 2014-09-11 | 2014-12-17 | 河南工业大学 | Method for performing microwave detection and control of pH value of dough in process of making steamed bun by fermenting of yeast starter |
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