KR20110029574A - Steamed bread comprising ginko and their preparations - Google Patents

Steamed bread comprising ginko and their preparations Download PDF

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Publication number
KR20110029574A
KR20110029574A KR1020090087315A KR20090087315A KR20110029574A KR 20110029574 A KR20110029574 A KR 20110029574A KR 1020090087315 A KR1020090087315 A KR 1020090087315A KR 20090087315 A KR20090087315 A KR 20090087315A KR 20110029574 A KR20110029574 A KR 20110029574A
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KR
South Korea
Prior art keywords
ginkgo
steamed bread
steamed
bread
bank
Prior art date
Application number
KR1020090087315A
Other languages
Korean (ko)
Inventor
배금주
Original Assignee
주식회사새롬푸드
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Filing date
Publication date
Application filed by 주식회사새롬푸드 filed Critical 주식회사새롬푸드
Priority to KR1020090087315A priority Critical patent/KR20110029574A/en
Publication of KR20110029574A publication Critical patent/KR20110029574A/en

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Classifications

    • 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
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • 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
    • 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

PURPOSE: A producing method of steamed bread using ginkgo nuts is provided to offer the excellent properties of the ginkgo nuts to the steamed bread. CONSTITUTION: A producing method of steamed bread using ginkgo nuts comprises the following steps: adding the ginkgo nuts into flour, and kneading; dividing the obtained dough into the constant size; and steaming the divided dough to make the steamed bread with the ginkgo nuts. The steamed bread includes 50~85% of flour, 5~30% of ginkgo nuts, 5~8% of water, 5~10% of filling, 3~5% of sugar, 1% of salt, and 1% of yeast or baking powder.

Description

Steamed bread comprising ginko and their preparations

Ginkgo biloba is a familiar tree that can be found around us. In autumn, the green leaves turn yellow, softening the viewer's heart. Bank of China originated in Korea with the introduction of Buddhism and Confucianism. In Asia, it is widely distributed in temperate regions except high mountains and highlands such as China and Japan.

Ginkgo biloba is known as a long-lived tree, and its tree is also large and beautiful. Many of these have been planted around them, with few pests and wide, dark shades. In addition, since ancient times, many trees and satans have been planted, and the largest number of ginkgo trees among natural trees designated as natural monuments originate in the above customs.

Ginkgo biloba is not only poisonous but also very strong in nature, so that it does not get sick or eat insects. In addition, it is very resistant to nitrogen and dust and is very adaptable to pollution, and its ability to purify heavy metals such as sulfurous acid gas and lead is twice as high as that of plane tree, so it is suitable for roadside trees.

In addition to these pleasures, the ginkgo leaves its ginkgo fruit and ginkgo biloba, which are used in many ways. Ginkgo or ginkgo leaves are used as medicine in Chinese medicine or in private.

First, ginkgo biloba has been widely used as a medicine to treat sputum, asthma, diarrhea, white fetus, epithelium, etc., since it has the effects of strengthening the heart, improving blood circulation, strengthening the lungs, and stopping diarrhea. . In particular, ginkgo biloba leaves in Korea are about 20 to 100 times more active than ginkgo biloba in other countries. Recently, ginkgo biloba has been used to extract components of heart disease drugs.

Ginkgo biloba, the fruit of ginkgo biloba as well as the ginkgo leaves are not only rich in taste and rich nutrients, but roasted and eaten is incomparable. For this reason, banks have been treated as good foods, such as those used in high-end dishes such as high-class wines, fresh foods, and bank terminals.

In addition, the bank contains a lot of ganol, pectin, histidine, starch, protein, fat, sugar, etc. to stop coughing and reduce sputum in patients with pulmonary tuberculosis or asthma. In addition, the ginkgo is excellent in its respiratory function, eliminating inflammation and inhibiting the development of Mycobacterium tuberculosis. In addition, the bank improves the blood vessels of the brain, so it has good efficacy in reducing sexual desire, cerebral anemia, and nervous breakdown.

In general, steamed bread refers to bread that is steamed by steaming with natural fermentation without fermentation, and the manufacturing process is shortened, and when it is steamed and eaten hot, it is watery, so it feels soft to touch. However, since steamed bread relies on natural ripening, its aroma and taste may be lower than fermented bread, and it is easy to deteriorate due to high moisture content, and when the temperature is lowered, starch hardens quickly and loses patience.

Such a common steamed bread is a mixture of flour, sugar, rice wine, yeast, etc., put water and kneaded it, then aged, and then divided into small amounts to make the dough blood and put the solids such as red bean sediment inside. After aging for a certain period of time and steamed for a certain period of time in a steaming cooker, the steamed bread made in this way is dried and packaged and distributed with proper moisture control.

Steamed bread made of this general method and simple ingredients have many aspects that are not enough to satisfy the various tastes of modern people, and in order to make use of various tastes, there have been attempts to add other grains or solids instead of flour as main ingredients.

The present invention relates to a steamed bread, and in detail, by including the ingredients of the ginkgo which is good for the body in the steamed bread to improve the excellent efficacy of the bank and the taste of the ginkgo biloba, and proposes a ginkgo steamed bread and a manufacturing method thereof. People's food also diversified as society developed and changes in income levels. As a result, there are countless food items on the shelves of supermarkets and shops, and new food items are constantly being produced.

The food is diversified, but if you eat one of the tastes of food, if the food is filled with memories, you will feel a deeper taste because of its flavor and emotion from the food. One of these emotional foods, the fist-sized steamed buns that were eaten at shabby shops in the corner of the poor market is an unforgettable memory for those who have gone through those days. As such, it is only natural that food is reflected in the times of one's time, and if it is possible to recall poor times or unforgettable things while eating, it is natural to be used by many consumers.

Nowadays, steamed bread is still very popular because of its abundance of food. The reason why steamed bread is not soured is probably due to its taste and dim memories of steamed bread.

In general, steamed bread is steamed by steam without using an oven, and when heated without being fermented, as in the manufacture of conventional biscuits or castella, the carbon dioxide or ammonia gas is inflated to inflate its size. It is a kind of non fermented bread.

Accordingly, an object of the present invention is to provide a technology for a ginkgo steamed bread and a method of manufacturing the same, incorporating the ingredients of a healthy ginkgo in steamed bread, in order to meet the above-mentioned needs, utilizing the excellent efficacy of the ginkgo and the taste of the ginkgo immersed. Is in.

However, as described above, the steamed bread as a new and luxurious food while retaining the old taste is required in accordance with the change of the times, the standard of living, and the demand for a new taste.

Patent Application Publication No. 10-2001-0098281 has been filed for a steamed bread with pine needle extract, but the method of manufacturing such steamed bread is not different from the conventional steamed bread manufacturing method known only until the addition of only pine needle extract, Because it is simply made of flour, not only lack of nutrients, but also the taste is not very different, in fact, this alone was not enough to satisfy the various tastes of modern people.

Subsequently, a five-grain steamed bread consisting of Woori wheat, barley, brown rice, yulmu, and corn, and a method of manufacturing the same, are described in Korean Patent Registration Publication No. 10-0465284, and further, black rice green tea steamed bread containing green tea powder for adding nutrients. Although it is disclosed in relation to the surface of the bread caused by the green tea ingredients on the surface of the green tea had a disadvantage that does not maintain the green.

In addition, Korean Patent Laid-Open Publication No. 2003-0021318 discloses a green tea steamed bread and a method of manufacturing the same, in which the flavor and aroma of green tea are soaked while including the ingredients of healthy green tea in the steamed bread while preserving the superiority and nutrients of the green tea. It was not possible to prevent green tea ingredients from spotting or discoloring green tea.

As described above, the ginkgo biloba bread of the present invention includes the ginkgo constituents beneficial to the body in the steamed bun, and the new ginkgo medicinal ingredients and flavors of the ginkgo are immersed, and by providing a new uniqueness of the steamed bun, requiring a more luxurious and new taste It is expected to meet consumer's preference. In addition, the general steamed bread to produce a lot of stomach acid to reduce the digestive function to get sick, but the bank steamed bread of the present invention will be suitable as a snack for those who have a weak digestive function or study late at night to reduce stomach acid generation.

Hereinafter, a ginkgo steamed bread and a method of manufacturing the same according to an embodiment of the present invention will be described in detail. The present invention proposes a ginkgo steamed bread using the excellent bank and a manufacturing method thereof. The method of manufacturing ginkgo steamed bread of this embodiment comprises the steps of preparing the ingredients of the ginkgo constituent largely, including kneading the ginkgo constituents in the powder, such as flour, making the steamed bun shape by adding the solids, and finally, steaming the ginkgo biloba to complete the steamed bun. It can be divided into First, the step of preparing the ingredients of the ginkgo components that are the main ingredients of the steamed bun. It is important to include the ginkgo component in the steamed bread of this embodiment.

In autumn, the ginkgo biloba grows yellow. Peel off the glistening outer skin from the fruit of the ginkgo biloba, then peel off the cuticle covering the ginkgo and leave only the ginkgo kernel. In the present embodiment, such a bank may be used as raw, but it is also possible to use or boil as needed.

First, grind the prepared bank finely and use the juice of porridge.

It is also possible to boil, bake or dry ginkgo, then grind finely to use in the form of powdered powder.

After that, mix the ratio of [Strength Flour: Ginkgo Powder] in the ratio of about [1: 1 ~ 1.8], and add sugar, small amount of salt, soda to swell during steaming, and yeast for fermentation. Put the dough.

If you use ginkgo juice, pour ginkgo juice into powdered flour and knead it too softly. Usually, when you knead the form of porridge juice, you will run out of water, so pour the water little by little to adjust the state of the dough. It is important to knead the dough properly so that it will not become too steamy.

The dough is then aged for about 20 minutes to 1 hour and then aged for a short time.

After this, the dough is peeled off by a certain amount, and then it is made of steamed bread. There are various kinds of such solids, such as adzuki beans, chestnuts, fresh mung beans, soy flour, black sesame seeds, etc. The present embodiment will be described with reference to a typical red bean paste. It is also desirable to prepare other solids to suit the characteristics of each solid material, which can be added to the inside of the steamed bread.

For example, if you are selling junk food, put the freshly washed beans in a pot and grind them two or three times. After crushing the red beans and filtering the peel, put the sediment in the pot and season it with sugar, salt, and so on to finish it. If necessary, you can prepare without filtering the peel.

In this step, the dough containing the ingredients of the ginkgo is separated by about 50g, and then thinly spread like a hotteok. Then, it is put into the steamed bread shape with the desired taste inside and fermented for about 30 minutes.

Afterwards, the steamed bread is finished by spreading the dough made in the shape of steamed bread and spreading it with steamed rice in a steamer or pot.

Like a general steamed bun, it is important to perform a subsequent processing step in the case of a ginkgo steamed bun of this embodiment for sale in a supermarket or a shop. In other words, before final completion for the intermediate storage and transport, such as steamed first, and then packaged using a wrap, etc. in a state that is dried slightly to remove the moisture to maintain a soft state. In addition, the packaged bank steamed bread is delivered to the shop, and the shop or shop is steamed in a steamer or sold in a delivered state after packing so that consumers can steam and eat it directly.

The finished ginkgo bun is slightly different depending on the ingredients included in the intermediate manufacturing process, but will have the following component ratios.

Flour (Strength) ... 50-75%

About 30 to 5% of ginkgo components

Water (humidity) ... 5 to 8%

Antiques ・ ・ ・ ・ ・ about 10 to 5%

3 to 5% of sugar

Salt ・ ・ ・ ・ ・ ・ ・ ・ ・ About 1%

Others (east, powder, etc.) ・ ・ 1%

Ginkgo steamed bread is not only good for the body because the ginkgo ingredient in the form of powder powder or juice is very good for the body, and the health of the medicinal ingredients of the ginkgo is beneficial to the body. The above-mentioned components of the ginkgo steamed bread are shown as an example, and it is possible to change the component ratios according to taste and taste at each process step. In addition, as described above, the steamed bun of the present invention includes a ginkgo powder and a ginkgo juice, and can be kneaded, and various solids can be included therein to suit the taste. It is possible to carry out more variously on the basis of this.

Claims (6)

A steamed bun using a ginkgo, characterized in that the dough containing the ingredients of the ginkgo is put into a steamed bun form, and then boiled. In steamed bread using a bank, (1) preparing the ingredients of the bank to be included in the steamed bread; (2) kneading the flour containing ingredients of the prepared bank; (3) putting a predetermined amount of the dough prepared by dividing the dough by a predetermined amount into a steamed bread shape; And (4) characterized in that it comprises the step of steaming the steamed bun-shaped shape to complete the bank steamed bread, ginkgo steamed bread manufacturing method. The method of claim 2, wherein the third step is Steaming the shape of the steamed bread shape; And a step of briefly drying the final steamed steamed bread shape so as to finally steam the shape. According to claim 1 or 2, wherein the ginkgo steamed bread is Flour (Strength) ... 50-75% About 30 to 5% of ginkgo components Water (humidity) ... 5 to 8% Antiques ・ ・ ・ ・ ・ about 10 to 5% 3 to 5% of sugar Salt ・ ・ ・ ・ ・ ・ ・ ・ ・ About 1% Others (yeast, powder, etc.), ginkgo buns, and a method for producing the same, comprising an ingredient ratio of about 1%. The ginkgo steamed bread and its manufacturing method according to claim 1 or 2, wherein the constituents of the ginkgo are ginkgo juice obtained by grinding raw ginkgo. The ginkgo biloba according to claim 1 or 2, wherein the constituent of the ginkgo is a ginkgo powder which is dried and pulverized after being processed by at least one of raw, ginkgo or roasted ginkgo. , Steamed buns and methods of making the same.
KR1020090087315A 2009-09-16 2009-09-16 Steamed bread comprising ginko and their preparations KR20110029574A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220089963A (en) * 2020-12-22 2022-06-29 김상중 health-bread manufacture method using ginkgo nut-powder

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220089963A (en) * 2020-12-22 2022-06-29 김상중 health-bread manufacture method using ginkgo nut-powder

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