KR20100038929A - Baking recipe of bean-jam bun and the manufacturing method of that - Google Patents

Abstract

PURPOSE: Red bean bread and a manufacturing method thereof are provided to improve chewy taste of the bread after removing foul smell of red bean, and to improve tastes of the red bean bread by using margarine, whey, glutinous rice flour, starch and medicinal wine. CONSTITUTION: A manufacturing method of red bean bread includes a step for making an outer covering of the bread and a step for making bean jam. The outer covering consists of wheat flour 72~76 weight%, margarine 20~25 weight%, refined salt 0.3~0.6 weight%, white sugar 2~4 weight%, sodium hydrogen carbonate 0.1~0.2 weight%, whey 0.04~0.06 weight%, glutinous rice flour 0.04~0.06 weight%, starch 0.4~0.7 weight%, glucose 0.06~0.07 weight%, peanut flour 0.04~0.06 weight%, and vanilla flavor 0.009~0.01 weight%. The beam jam consists of red bean 47~50 weight%, brown sugar 37~42 weight%, refined salt 0.7~0.9 weight%, corn starch 7~10 weight%, medicinal wine 0.05~0.07 weight%, glutinous rice flour 0.1~0.2 weight%, whey 0.1~0.2 weight%, corn syrup 0.2~0.3 weight%, peanut flour 0.05~0.07 weight%, and vanilla flavor 0.007~0.008 weight%.

Description

[0001] The present invention relates to a bean jam and a manufacturing method thereof,

More particularly, the present invention relates to a method for producing anpan powder and a method of manufacturing the same, and more particularly, to a method of manufacturing an apple-tree bread and a method of producing the same using a margarine, whey, glutinous rice flour, starch, And has a chewy-chewy taste compared to conventional bean sprouts, and a process for producing the same.

Conventional soybean bread is mainly composed of flour and shell, which are mainly composed of flour and red bean, and it occupies a considerable position as a favorite food today. However, the existing bread has a side that is not suitable for eating because the smell of red bean is not removed, and because the bread is oiled and baked, the taste is so strong that men and women, especially those who dislike the taste, are inadequate to eat .

Accordingly, the present inventors have found that, by using margarine, whey, glutinous rice flour, starch, and soy sauce, they have a pleasant taste without smell, the smell of bean paste is removed, and the bean paste having a chewy and chewy taste The present invention has been completed.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a method for producing a starch, which comprises using margarine, whey, glutinous rice flour, starch, And an object of the present invention is to provide an amber bean which has a smell of red bean paste removed and has a chewy and chewy taste compared to conventional bean curd bread, and a process for producing the same.

In order to achieve the above-mentioned object, the present invention provides a flour mill having a flour composition comprising 72 to 76% by weight of wheat flour, 20 to 25% by weight of margarine, 0.3 to 0.6% by weight of purified salt, 2 to 4% by weight of white sugar, 0.04 to 0.06 wt% of glutinous rice powder, 0.04 to 0.06 wt% of glutinous rice powder, 0.4 to 0.7 wt% of starch, 0.06 to 0.07 wt% of glucose, 0.04 to 0.06 wt% of peanut powder and 0.009 to 0.01 wt% of vanilla flavor , Glutinous rice flour 0.1 to 0.2%, glutinous rice flour 0.1 to 0.2%, maltose 47 to 50 wt%, sulfur sugar 37 to 42 wt%, refined salt 0.7 to 0.9 wt%, corn starch 7 to 10 wt% The bean jam having a weight ratio of 0.1 to 0.2% by weight of whey, 0.05 to 0.07% by weight of peanut butter and 0,007 to 0.008% of vanilla flavor was prepared, And then baking the bean jam in a bread pan. The method of manufacturing the bean jam is also provided.

Hereinafter, the present invention will be described in detail.

The envelope of the present invention comprises 72 to 76 wt% of wheat flour, 20 to 25 wt% of margarine, 0.3 to 0.6 wt% of purified salt, 2 to 4 wt% of white sugar, 0.1 to 0.2 wt% of sodium hydrogencarbonate, 0.04 to 0.06 wt% Wherein the flour is composed of 0.04 to 0.06% by weight of flour, 0.4 to 0.7% by weight of starch, 0.06 to 0.07% by weight of glucose, 0.04 to 0.06% by weight of peanut flour and 0.009 to 0.01% In order to harmonize with other ingredients, it is preferable to use 72 to 76% by weight. Margarine is an aliphatic food made of natural butter substitute. It is blended with purified vegetable oil and hardening oil at a suitable ratio. Emulsifier, · Brine or fermented milk is mixed well and emulsified to make it buttery. By using margarine on the outer skin, the content of water is reduced by the same vegetable oil, which is one of the components of margarine, It is easy to work because it does not get touched by hand, so it is easy to work, and in the course of baking anpan bread, a large amount of margarine contained in the outer shell is sufficiently extracted from the outer shell of the pan to form an oil film. It is preferable to use margarine in an amount of 20 to 25% by weight. In the case of whey, the smell of anpan bread is salty and the flavor is rich, The glutinous rice powder is preferably used in an amount of 0.04 to 0.06% by weight and the starch is preferably used in an amount of 0.4 to 0.7% by weight And the purified salt is a component which plays a role in maintaining the cornfruit of the bean curd in the kneaded water Preferably 0.3 to 0.6% by weight, and the white sugar is used in an amount of 2 to 4% by weight for sweetness and color, sodium hydrogencarbonate is used in an amount of 0.1 to 0.2% by weight as an expanding agent, glucose is dissolved in sweetness and water 0.06 to 0.07% by weight, and the peanut flour is preferably used in an amount of 0.04 to 0.06% by weight for a fine flavor and a crunchy taste, and 0.009 to 0.01% by weight for an optimal vanilla flavor.

The water is suitably used in an amount of 200 to 300 parts by weight based on 100 parts by weight of wheat flour so that the kneaded product does not become too tangy and margarine does not get on the hands.

The bean jam of the present invention is characterized by comprising 47 to 50% by weight of red bean, 37 to 42% by weight of sulfur sugar, 0.7 to 0.9% by weight of purified salt, 7 to 10% by weight of corn starch, 0.2 to 0.3% by weight of syrup, 0.05 to 0.07% The bean jam is a main ingredient of anpan bread, and is 47 to 50 wt% in order to harmonize with other ingredients. The bean jam is composed of 0.1 to 0.2 wt% of powder, 0.1 to 0.2 wt% of whey, 0.05 to 0.07 wt% of peanut powder and 0.007 to 0.008 wt% %, And the whey is added in order to smell the smell of the red bean paste as in the outer skin and to give a rich flavor so that the whole of the red bean bread has a luxurious flavor. It is preferable to use 0.1-0.2 wt% of the glutinous rice powder, It is preferable to make it to 0.1 ~ 0.2 wt%, and it is preferable that the syrup is to increase the preservation period of the syrup and the preservation period of the syrup, 0.3 % Is preferably added in an amount of 0.05 to 0.07% by weight, and the peanut powder is preferably added in an amount of 0.05 to 0.07% by weight in order to remove the odor of red bean, , And the sulfur sugar is 37 to 42% by weight for the sweetness and the color of the bean jam. The refined salt is suppressed to be too sweet, so that it is 0.7 to 0.9% by weight for a little salty taste, and the corn starch has a chewy taste For

Preferably 7 to 10% by weight, and the vanilla flavor is preferably 0.007 to 0.008% by weight for optimum vanilla flavor.

Hereinafter, the production process of the red bean bread will be described in detail.

First, the outer cover was prepared by weighing the required amount of water using an automatic meter and adding 0.1 to 0.2 wt% of sodium bicarbonate, 2 to 4 wt% of white sugar, 0.3 to 0.6 wt% of purified salt, 0.04 to 0.06 0.06 to 0.07% by weight of glucose, 0.04 to 0.06% by weight of peanut flour, and 0.009 to 0.01% by weight of vanilla flavor are mixed in a mixer for about 5 minutes. 0.04 to 0.06% by weight of glutinous rice flour and 72 to 76% by weight of wheat flour are added to the kneaded mixture, and 0.4 to 0.7% by weight of starch is added while being mixed for about 10 minutes until it is loosened. %, And mix for 5 minutes. Then, transfer by using transfer pump, packed in 5kg unit, and then packaged in a refrigerator at 0 ℃ ~ 10 ℃ for 72 hours.

On the other hand, the bean jam is prepared by weighing the water in a steam cooker, and then washing the bean jam from the stonewashing machine thoroughly after washing, 47 to 50% by weight of the bean is weighed, boiled for about 1 hour and 30 minutes until the bean is ripe, The steamed beans having boiled red beans having 37 to 42 wt% of sulfur sugar, 0.7 to 0.9 wt% of purified salt, 0.1 to 0.2 wt% of glutinous rice powder, 0.1 to 0.2 wt% of whey, and 0.2 to 0.3 wt% Then, 7-10 wt% of corn starch is weighed, diluted in cold water, and stirred evenly in a steam cooker with boiled red beans. 0.05 to 0.07% by weight of peanut powder, 0.05 to 0.07% by weight of sake (sake) and 0.007 to 0.008% by weight of vanilla flavor were added to the bean jam prepared by the addition of cornstarch, and the mixture was stirred for about 5 minutes. And packaged bean jam is stored at 0 ℃ ~ 10 ℃ for 120 hours.

The envelope and bean jam prepared by the above process are put into a bean jam at a weight ratio of 5: 3 to the outer shell: bean jam, and the bean jam is placed in the outer shell, followed by baking in a bread pan to prepare anpan of the present invention. When the bread was baked at a weight ratio of 5: 3 between the outer shell and the bean jam, it was empirically found that the smell of baking the broth was so heavy that it could be taken from afar, and that the bread had a luxurious flavor as a whole.

As described above, the present invention uses margarine, whey, glutinous rice flour, wheat flour, and Yakju as a raw material, so that the outer skin does not touch the hands, , It has an effect of providing an excellent pan of bread in terms of flavor and taste compared to conventional bean curds having a chewy taste.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the following embodiments are not intended to limit the scope of the present invention, and ordinary variations by those skilled in the art within the scope of the technical idea of the present invention are possible.

<Examples>

Manufacture of envelope (based on sheath 500kg)

Add 4 liters of water into the mixer in the order of 0.75 kg of sodium hydrogencarbonate, 15 kg of white sugar, 2.45 kg of purified salt, 0.25 kg of whey, 0.325 kg of glucose, 0.25 kg of peanut powder and 0.025 kg of vanilla, Mix for 5 minutes. 0.25 kg of glutinous rice flour and 370 kg of wheat flour were added to the kneaded mixture, and 2.95 kg of starch was added while being mixed for about 10 minutes until it was loosened. When the kneaded mixture was well pulverized, 112 kg of margarine was added and mixed again for about 5 minutes. And packaged in 5 kg units. The packaged shells were stored at 0 ° C to 10 ° C for 72 hours.

Production of bean jam (based on bean jam 850kg)

After weighing 412.25kg of red beans, we boil it for about 1 hour and 30 minutes until the red beans are ripe, then add 335.75kg of sulfur sugar, 6.8kg of refined salt kg of glutinous rice powder, 1.275 kg of whey gluten, 1.275 kg of whey, and 2.125 kg of starch syrup were mixed in a steamed pot with boiled red beans, and then 72.25 kg of corn starch was weighed and diluted in cold water, Put in a steaming kettle and stir well evenly. 0.51kg of peanut powder, 0.51kg of sake (Cheongju) and 0.063kg of vanilla flavor were added to the bean jam prepared by the addition of corn starch, and the mixture was stirred for about 5 minutes. Then, the bean paste was packed and packed in a unit of 3kg using a transfer pump. The bean jam was stored at 0 ℃ ~ 10 ℃ for 120 hours.

Manufacture of anpan

The bean jam prepared in the above-described process was put in a sheath of bean jam at a weight ratio of 5: 3 to the bean jam, and then baked in a bread pan to prepare an infant bread of the present invention.

<Experimental Example>

The sensory test was carried out on the bean paste prepared in the above example and the conventional bean paste. For the sensory evaluation, 10 adults and 10 boys and girls from 10 to 50 years olds were selected for taste and preference, and the results were divided into 5 groups according to age and gender. Respectively.

  * Sensory test value (5: very good, 1: very bad)

As can be seen from Table 1, the conventional incense sticks feel oiliness due to the oiling and frying of the incense sticks, whereas the present invention uses almost no oil by using margarine, glutinous rice flour, whey, It is possible to feel the plain taste without feeling due to the oil, and the smell of the red bean is removed, which is superior in taste and taste.

Claims (2)

A method for producing a fermented soybean meal, comprising the steps of: a) 72 to 76 wt% of wheat flour, 20 to 25 wt% of margarine, 0.3 to 0.6 wt% of purified salt, 2 to 4 wt% of white sugar, 0.1 to 0.2 wt% of sodium hydrogencarbonate, 0.04 to 0.06 wt% 0.06 to 0.07% by weight of starch, 0.4 to 0.7% by weight of starch, 0.06 to 0.07% by weight of glucose, 0.04 to 0.06% by weight of peanut flour and 0.009 to 0.01% of vanilla flavor. b) from 47 to 50% by weight of red bean, from 37 to 42% by weight of sulfur sugar, from 0.7 to 0.9% by weight of purified salt, from 7 to 10% by weight of corn starch, from 0.05 to 0.07% by weight of oxalic acid, from 0.1 to 0.2% by weight of glutinous rice, 0.2 to 0.3% by weight of starch syrup, 0.05 to 0.07% by weight of peanut flour and 0.007 to 0.008% by weight of vanilla flavor; And c) baking the bean jam in a bread box after putting the bean jam in the step b) into the outer shell of the step a), with the weight ratio of the outer shell: bean jam being 5: 3. An eggplant characterized by being produced by the method of claim 1.