KR20110070968A

KR20110070968A - Manufacturing method for thin bread using green-leaf vegetable

Info

Publication number: KR20110070968A
Application number: KR1020110055187A
Authority: KR
Inventors: 김주영
Original assignee: 김주영
Priority date: 2011-06-08
Filing date: 2011-06-08
Publication date: 2011-06-27

Abstract

PURPOSE: A producing method of bread using leaf vegetables is provided to enable a user to absorb nutrients of the leaf vegetables by mounting the fresh leaf vegetables on a thin slice of bread. CONSTITUTION: A producing method of bread using leaf vegetables comprises the following steps: punching air holes on bread dough after flattening the dough(S11); spreading oil on the dough, and baking the dough at 280deg C using an oven(S12); spreading white sauce containing mayonnaise on the baked bread dough(S13); mounting the fresh leaf vegetables on the baked bread dough(S14); and roasting onion and meat with vinegar, and putting the roasted onion and meat on the leaf vegetables(S15).

Description

Manufacturing method for thin bread using green-leaf vegetable}

The present invention relates to a method of manufacturing thin bread using leaf vegetables, and more particularly, to a method of manufacturing a thin bread on which raw leaf vegetables are raised on a thin and smooth dough.

Dough refers to a viscoelastic dough mass kneaded by adding 50 to 60% of the weight of flour to flour, and representative of dough is bread dough. Dough viscoelasticity occurs as the protein contained in the flour hydrates during kneading, forming gluten. Dough is often used to make bread or pizza, and you can make the dough smooth and then put other ingredients on it to form the bread or pizza. Thin bread refers to bread made from flour, water, and salt, which makes dough thin and smooth.

White sauce generally refers to a white sauce, and may include mayonnaise, sour cream, plain yogurt, and bechamel sauce. Mayonnaise (mayonnaise) is a sauce made from vegetable oil, egg yolk, vinegar, and a little salt and pepper, forming a semisolid at room temperature and using vegetable oils such as soybean oil and corn oil. The egg yolk acts to emulsify the oil and vinegar, which can be separated depending on the condition or temperature of the oil. Mayonnaise is sour and savory, and it is used in various fields because it blends well with green vegetables and red fruits. Sour cream is a dairy product with a high milk fat content.It is a cream made by fermenting lactic acid bacteria, a microbial culture, into a regular cream. Lactobacillus is naturally occurring or artificially added during the process of making the cream, giving the cream an appropriate acidity and thickening. Plain yogurt is one of the rich fermented milk made by adding fermented lactic acid bacteria to milk. It is milky with no other additives and has a sour taste of lactic acid. Bechamel sauce is a thick white sauce with cream or butter.

Leaf vegetables are vegetables that are mainly used for the purpose of using leaves or leaves, and include cabbage, spinach, lettuce, Pohangcho, rucola, cresson, romaine, and the like. In particular, spinach in leafy vegetables has good nutrition and good digestion has been widely used as a patient, pregnant women and infant food. It is usually boiled and eaten with herbs and put in soup. Spinach contains high-quality protein, vitamins A, B ₁ , B ₂ , C, calcium and iron, especially 2,000 IU of vitamin A and 45 mg of vitamin C. Oxaic acid, an organic acid contained in spinach, binds with calcium to form an insoluble salt, which inhibits absorption of calcium and, in severe cases, causes stones in the kidneys and urethra, but the amount consumed in food is not a problem. Iron and folic acid are effective in preventing anemia, and are widely used as food ingredients. However, to date, spinach has been eaten mainly, cooked, spinach has been a problem that nutrients are destroyed when boiled or cooked spinach was mainly used as a Korean food ingredients. Recently, in order to solve this problem, various methods of making spinach as a main ingredient of a salad have been tried, but there is no example of using it as a edible ingredient with thin bread. In addition, in the case of other leaf vegetables are eaten together when eating or salad is used only for the situation.

In addition, thin bread is generally consumed as a dough for tortillas or pizzas, eaten on its own, or dipped in sauce. This method of ingestion has a problem that it is not enough to satisfy the desire of people looking for a new taste and taste using conventional thin bread, and to eat nutrients contained in leafy vegetables such as vitamins while eating bread There was discomfort.

Therefore, it is an object of the present invention to provide a thin bread production method using leaf vegetables that can help the health by raising the raw leaf vegetables on the thin bread, so as to absorb the nutrients in the raw leaf vegetables as it is.

In addition, another object of the present invention is to provide a thin bread using a leafy vegetable that can add a savory taste and prevent moisture from penetrating the thin bread by applying a white sauce on a thin bread.

Another object of the present invention is to fry the onions and meat using the sour taste of the fruit vinegar vinegar vinegar (vinegar) to raise the thin bread, stimulating the taste buds to boost the leaf vegetables effective in fatigue recovery and beauty It is to provide a thin bread manufacturing method using.

In addition, another object of the present invention is to provide a thin bread production method using leafy vegetables to be able to avoid the general intake method of thin bread, to solve the desire of people looking for a new taste.

According to a feature of the present invention for achieving the object as described above, the step of raising the raw leaf vegetables on the baked dough and roasted after putting the beanie in onions and meat, and the step of raising the roasted onions and meat on the raw leaf vegetables Can be. In addition, before baking the dough, it may be carried out further comprising the step of drilling the air hole after smoothing the baking dough. And, before baking the dough, it may be performed further comprising the step of drilling the air hole after smoothing the baking dough. In addition, it may be carried out further comprising the step of applying an oil to the air surface punched dough surface and baking in an oven at 280 ℃ temperature.

In addition, the leaf vegetable according to the invention is characterized in that it comprises at least one of spinach, Pohangcho, lucola, cresson, romaine (Romane), the meat is bacon (bacon), prosciutto (prosciutto), Salami (salami), beef, characterized in that it comprises at least one of pork. And, the onion is characterized in that it comprises at least one of white onion, red onion, shallot (shallot), white sauce mayonnaise (mayonnaise), sour cream (sour cream), plain yogurt (plain yogurt), Besamel It characterized in that it comprises at least one of the sauce (bechamel sauce).

On the other hand, the manufacturing method according to the invention may further comprise the step of applying a cheese on the raised onion and meat, the cheese is Parmesan (Parmesan), Parmigiano Reggiano (Parmigiano reggiano), Grana Padano (Grana) Padano) is characterized in that it comprises at least one.

And, the beanie, meat, onion is characterized in that having a weight ratio of 1: 4: 2.

On the other hand, the manufacturing method according to the invention may further comprise the step of raising the chopped tomato on the raised onion and meat, characterized in that the tomato and the cheese has a weight ratio of 1: 1.

According to the manufacturing method of the thin bread using the leaf vegetable according to the present invention having the above configuration has the following effects.

In other words, by raising the raw leafy vegetables on a thin bread, even when eating bread has the advantage that can help the health by ingesting the nutrients in the raw leafy vegetables without eating separate vegetables.

In addition, according to the present invention, by applying a white sauce on a thin bread to add the savory taste of the bread and to prevent the penetration of moisture on the surface of the thin bread has the advantage of making the crispy taste stronger, onions and meat Fermented with the sour taste of the fruit, vinegar roasted in vinegar (vinegar) to raise the thin bread, stimulates the taste buds and has a merit that is effective in fatigue recovery and beauty.

In addition, the present invention has the advantage of being able to escape the general intake method of thin bread, to solve the desire of people looking for a new taste.

1 is a flowchart illustrating a step-by-step process of manufacturing a thin bread using leafy vegetables according to an embodiment of the present invention.
2 is a photograph of the first step shown in FIG.
3 is a photograph taken in the second step shown in FIG.
4 is a photograph taken in the third step shown in FIG.
FIG. 5 is a photograph of the fourth step shown in FIG. 1;
6 is a photograph taken in the fifth step shown in FIG.
7 is a photograph taken in the sixth step shown in FIG.
8 is a photograph taken of the thin bread completed in accordance with an embodiment of the present invention in FIG.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various forms, and only the embodiments of the present invention make the disclosure of the present invention complete and the general knowledge in the technical field to which the present invention belongs. It is provided to fully convey the scope of the invention to those skilled in the art, and the present invention is defined only by the scope of the claims. Like reference numerals refer to like elements throughout.

Hereinafter, with reference to the accompanying drawings a thin bread manufacturing method using a leaf vegetable according to an embodiment of the present invention will be described in detail.

1 is a flowchart showing a step of manufacturing a thin bread using leaf vegetables according to an embodiment of the present invention, Figures 2 to 7 are photographs taken of each step of Figure 1, Figure 8 is an embodiment of the present invention It is a photograph of the thin bread using the leaf vegetables completed by.

In the eleventh step S11 of FIG. 1, before baking the dough, the baking dough is pushed with a push and the air hole is drilled. The dough may include a dough made of flour, stabilizer, softener, thickening agent, glycosylating agent and mixed with water and milk in flour, and the thickness of the baked dough becomes thin, the crispy taste becomes stronger, and the feeling of chewing It can be said that it is most preferable to achieve the effect of the present invention because it has a better effect, even if the thickness is thick, there is no significant difference in the effect of the present invention. In addition, the shape of the dough formed after pushing the push rod may be formed in various plate shapes, such as circular, oval, square, triangle. On the other hand, the opening of the air hole is to prevent the swelling when baking in the oven so that the dough does not crack well, the air hole can be drilled using a pointed tool such as a fork or spike roller.

The twelfth step S12 refers to a step of applying oil to the dough surface and baking in an oven at 280 ° C. The oil is evenly applied to the upper surface of the dough, the oil may be utilized various kinds of edible oil, such as olive oil, grape seed oil, canola oil.

A thirteenth step S13 refers to a step of applying a white sauce on the baked dough shown in FIG. 2. The white source is most preferably applied evenly to the upper surface of the dough, but it is also applied only to a specific portion of the upper surface of the dough or at regular intervals, there is no significant difference in achieving the effect of the present invention.

Fourteenth step (S14) represents a step of evenly raising the raw leaf vegetables on the dough sprayed with white sauce shown in FIG. The leaf vegetable is characterized in that it comprises one of spinach, Pohangcho, rucola, cresson, romaine (Romane). The leaf vegetable refers to a vegetable that eats leaves for food, the most preferred to achieve the effect of the present invention may be spinach. Spinach is rich in vitamins, minerals and antioxidants, and when placed on the thin bread, young children who do not like spinach may not have a sense of refusal to eat spinach. Therefore, even children who absolutely need the supply of nutrients spinach has an advantage that can easily take the nutrients. In addition, the dark blue spinach can stimulate the texture, and because it has the advantage of preventing constipation and aging can be seen as the most preferable to achieve the effect of the present invention. The white sauce may include at least one of mayonnaise, sour cream, plain yogurt, and bechamel sauce.

The fifteenth step (S15) represents the step of putting the beanie and the meat and roasted onions and meat on the dough on which the raw leaf vegetables shown in Fig. 7 are put, as shown in Figs. As shown. The meat is characterized in that it comprises at least one of bacon, prosciutto, salami, beef, pork. The most preferred of the meat may be called bacon. The bacon can not only maximize the taste of the meat as it is, but also has the advantage that it does not have to be cooked separately because it is seasoned on its own, and contains more fat than other meat ingredients. It can further promote the absorption of vitamins in the body. In addition, it can be seen that the most preferred as the material of the meat because it can maintain a crispy taste for a long time compared to other ingredients when chopped and roasted. In addition, the onion may include at least one of white onion, red onion, shallot (shallot), etc., the beanie is a red wine vinegar (red wine vinegar), white wine vinegar (white wine vinegar), white balsamic veneer ( white valsamic vinegar, balsamic vinegar, and the like.

On the other hand, in the fifteenth step (S115), the step of roasting the onion and the meat with the beanieger shown in Figures 4 and 5 does not necessarily have to be performed after the fourteenth step, in order to shorten the manufacturing time It may be performed simultaneously in any one of the steps to the fourteenth step. When roasting the onions and the meat, in particular, when the beanie is put together and roasted, the fishy fishy taste can be removed, and the unique flavor of the beanie can be combined with onions and meat to add a more sweet and sour taste. It is most desirable to achieve the effect of.

And, the beanie, meat, onion is characterized in that having a weight ratio of 1: 4: 2. In the weight ratio, when the specific gravity of the beanie is greater, there is a problem that the inherent aroma of the beanie is too strong to feel the aroma of other ingredients, and when the meat and the onions are roasted, the moisture is generated so much that the meat And there is a disadvantage that the moisture is receded, the sour taste of the beanie is too strong there is a disadvantage that can not properly feel the taste of other ingredients. On the other hand, if the specific gravity of the beanie is smaller, the aroma and taste of the beanie is covered by the taste and aroma of the onion and the meat, there is a problem that the unique flavor of the beanie falls. In addition, in the specific gravity, the greater the specific gravity of the meat has the disadvantage that you can not feel the light taste and refreshing taste of the finished thin bread as a whole, the smaller the specific gravity of the meat, the less the chew feel and flavor There is a downside to this. In addition, in the specific gravity, the greater the specific gravity of the onion becomes too strong sweetness of the onion and the moisture from the roasted onion is too much, when all the ingredients are roasted, they are retired as a whole to thin bread There is a drawback to reducing the crispy taste when applied. In addition, if the specific gravity of the onion is smaller, the inherent aroma and taste of the onion has a disadvantage in that the flavor is dropped by the other materials.

Step 16 (S16) represents the step of raising the chopped tomatoes and sprinkling the cheese. The cheese is at least one of Parmesan, Parmigiano reggiano, Grana Padano. It is characterized by including. The tomato and the cheese is characterized in that having a weight ratio of 1: 1. The tomato is a material that can be added to add freshness to the thin bread, may be chopped raw tomato, chopped in hot water may be chopped. However, either does not make a big difference in achieving the effect of the present invention. In addition, in the specific gravity, when the specific gravity of the tomato is greater, the unfixed slices of the tomato can flow down when eating the thin bread, which may cause inconvenience in eating and the unique flavor of the cheese may be felt. There are no drawbacks. On the other hand, when the specific gravity of the tomato is smaller, there is a disadvantage that the inherent taste of the tomato is obscured by the aroma and taste of the cheese, making it difficult to feel a fresh taste. In addition, in the specific gravity, when the specific gravity of the cheese is increased, the fragrance of the cheese is too strong to reduce the fresh texture of the thin bread, the smaller the specific gravity of the cheese has a disadvantage that can not feel the savory taste of the cheese. .

Those skilled in the art will appreciate that the present invention can be embodied in other specific forms without changing the technical spirit or essential features of the present invention. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive. The scope of the present invention is indicated by the scope of the following claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and the equivalent concept are included in the scope of the present invention. Should be interpreted.

S11 to S16: each step of the flowchart showing step by step a method for producing a thin bread using leafy vegetables according to an embodiment of the present invention.

Claims

Placing raw leafy vegetables on the baked dough; And
After putting the beanie in the onions and meat roasted, the method for producing a thin bread using leaf vegetables comprising the step of raising the roasted onions and meat on the raw leaf vegetables.

The method of claim 1,
Before putting raw leafy vegetables on the baked dough
The thin bread production method using the leaf vegetable further comprising the step of applying a white sauce on the baked dough.

The method of claim 2,
The method of manufacturing a thin bread using leaf vegetables further comprising the step of smoothing the dough before baking the dough and then drilling an air hole.

The method of claim 3,
Applying oil to the surface of the dough punched air and baking in an oven at 280 ℃ temperature thin bread manufacturing method using a leaf vegetable.

The method of claim 2,
The leaf vegetable is thin bread production method using a leaf vegetable, characterized in that it comprises at least one of spinach, Pohangcho, rucola, cresson, romaine (Romane).

The method of claim 2,
Wherein the meat is bacon (bacon), prosciutto (prosciutto), salami (salami), beef, pork thin bread production method using a leaf vegetable, characterized in that it comprises a pork.

The method of claim 2,
The onion is a thin bread production method using a leaf vegetable, characterized in that it comprises at least one of white onions, red onions, shallots (shallot).

The method of claim 2,
The method further comprises sprinkling the cheese on the raised onion and meat, the cheese comprising at least one of Parmesan, Parmigiano reggiano, Grana Padano Thin bread production method using leafy vegetables, characterized in that.

The method of claim 2,
Wherein the white sauce (mayonnaise), sour cream (sour cream), plain yogurt (plain yogurt), bechamel sauce (bechamel sauce) characterized in that the thin bread production method using a leaf vegetable.

The method of claim 2,
The beanie, meat, onion is a thin bread production method using a leaf vegetable, characterized in that having a weight ratio of 1: 4: 2.

The method of claim 8,
The method further comprises the step of raising the chopped tomato on the raised onion and meat, wherein the tomato and the cheese is thin bread production method using a leaf vegetable, characterized in that having a weight ratio of 1: 1.