KR20120126201A - Method for making bread using hallabong and the bread prepared by the method - Google Patents

Method for making bread using hallabong and the bread prepared by the method Download PDF

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Publication number
KR20120126201A
KR20120126201A KR1020110043821A KR20110043821A KR20120126201A KR 20120126201 A KR20120126201 A KR 20120126201A KR 1020110043821 A KR1020110043821 A KR 1020110043821A KR 20110043821 A KR20110043821 A KR 20110043821A KR 20120126201 A KR20120126201 A KR 20120126201A
Authority
KR
South Korea
Prior art keywords
hallabong
bread
dough
whisk
prepared
Prior art date
Application number
KR1020110043821A
Other languages
Korean (ko)
Inventor
강혜리
Original Assignee
강혜리
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 강혜리 filed Critical 강혜리
Priority to KR1020110043821A priority Critical patent/KR20120126201A/en
Publication of KR20120126201A publication Critical patent/KR20120126201A/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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • 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
    • 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
    • A21D2/34—Animal 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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

Abstract

The present invention relates to a bread manufacturing method and a bread according to, in more detail, manufactured by using a Hallabong as a raw material, molded in the form of dolharbang and baked in an oven to be beneficial to health, flavor and texture It is related with the manufacturing method of Hallabong bread which is not only outstanding but a beautiful appearance, and Hallabong bread manufactured by this method.

Description

Method of manufacturing Hallabong bread and bread made by the above method TECHNICAL FIELD

The present invention relates to a method for producing Hallabong bread and a bread produced by the production method, which is soft in texture and excellent in flavor.

Hallabong has a sweet and sour taste and a refreshing scent, and is rich in vitamin C. It is known to be excellent for fatigue recovery and cold prevention. In addition, Hallabong is a low-calorie fruit suitable for diet.

Recently, Hallabong, which has such efficacy, has been processed and used in various forms, but a method of manufacturing bread while minimizing loss of nutritional ingredients and maintaining flavor has not been developed.

Accordingly, the present inventors have completed the present invention by noting that when the bread is manufactured using Hallabong, the texture of the bread is not only soft and excellent in flavor, but also healthy bread can be produced.

It is an object of the present invention to provide a method for producing bread having excellent flavor and health using Hallabong.

In addition, another object of the present invention is to provide a bread produced by the above production method.

The present invention relates to a method for producing Hallabong bread and Hallabong bread produced by the above method.

Specifically, the method of manufacturing Hallabong bread of the present invention may include the following steps:

(a) adding sugar to the eggs, stirring it with a whisk, and then stirring the sieve with a whisk to add a flour and baking powder to the sieve to prepare a dough; (b) grinding the whole Hallabong and adding it to the dough; (c) putting the melted butter in the dough prepared in step (b) and stirring with a whisk; (d) putting the dough prepared in step (c) into a refrigerator compartment and holding it for 20 to 30 minutes; And (e) baking the dough prepared in step (d) in a dolharbang mold in an oven preheated to 160 to 165 ° C. for 10 to 20 minutes.

The order of steps (a) to (e) of the present invention can be appropriately changed depending on the purpose.

Referring to the manufacturing method of the present invention in detail step by step as follows.

Egg, sugar, powder and baking powder of the step (a) is not limited to a specific product can be used commercially available. The force component and baking powder can be sieved 2 to 3 times using a sieve used for baking, and it is preferable to stir for 1 to 2 minutes using the bubbler.

Hallabong in the step (b) means mandarin mandarin oranges belonging to the dicotyledonous fortune tree yanghyang family, including subspecies and variants of Hallabong. The Hallabong is preferably washed with salt, it can be gone using a steel sheet.

In the step (c), the stirring step is preferably performed for 1 to 2 minutes.

In the step (d) the refrigerating compartment may be a refrigerating compartment of a refrigerator used at home, it is preferable that the refrigerating compartment maintained at a temperature of -10 ℃ to 10 ℃. Alternatively, this step may be replaced by keeping the temperature at -10 ° C to 10 ° C instead of placing it in the refrigerator.

Dolharbang frame of step (e) may be a breadboard of the stone shape, the size can be selected according to the purpose.

The present invention also provides Hallabong bread produced by the above method.

Hallabong bread according to the present invention is beneficial to health by using Hallabong as a main ingredient, excellent in flavor and texture, and poured into a harbour mold, which has a beautiful appearance and has a high product value as a special product of Jeju Island.

Hallabong bread manufactured according to the manufacturing method of the present invention is beneficial to health by using Hallabong as a main ingredient, excellent in flavor and texture, and poured into a harbour mold to have a beautiful appearance and high product value as a special product of Jeju Island. There is this.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are not intended to limit the scope of the present invention, which will be construed as to help the understanding of the present invention.

Example  One. Hallabong  Manufacture of bread

To prepare Hallabong bread, 120 g of force, 80 g of sugar, 100 g of eggs, 4 g of baking powder, 140 g of melted butter, and 15 g of ground grind of Hallabong were prepared.

After adding 80 g of sugar to 100 g of eggs and stirring it with a whisk, 120 g of forceful powder and 4 g of baking powder were added to a sieve and stirred for 1 to 2 minutes with a whisk. Then, 15 g of the whole Hallabong was ground and added to the dough, and 140 g of melted butter was added and stirred for 1 to 2 minutes with a whisk to put the prepared dough in a refrigerating chamber and maintained for 20 to 30 minutes. Thereafter, the dough was taken out, put about 80% in a Dolharbang mold, and baked in an oven preheated to 160 to 165 ° C. for 10 to 20 minutes to prepare Hallabong bread.

Claims (2)

(a) adding sugar to the eggs, stirring it with a whisk, and then stirring the sieve with a whisk to add a flour and baking powder to the sieve to prepare a dough;
(b) grinding the whole Hallabong and adding to the dough;
(c) putting the melted butter in the dough prepared in step (b) and stirring with a whisk;
(d) putting the dough prepared in step (c) into a refrigerator compartment and holding it for 20 to 30 minutes; And
(e) a method for producing Hallabong bread, comprising the steps of preparing the dough prepared in step (d) in a dolharbang mold and baking in an oven preheated to 160 to 165 ° C. for 10 to 20 minutes. Hallabong bread produced by the method of claim 1.
KR1020110043821A 2011-05-11 2011-05-11 Method for making bread using hallabong and the bread prepared by the method KR20120126201A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020110043821A KR20120126201A (en) 2011-05-11 2011-05-11 Method for making bread using hallabong and the bread prepared by the method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020110043821A KR20120126201A (en) 2011-05-11 2011-05-11 Method for making bread using hallabong and the bread prepared by the method

Publications (1)

Publication Number Publication Date
KR20120126201A true KR20120126201A (en) 2012-11-21

Family

ID=47511571

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020110043821A KR20120126201A (en) 2011-05-11 2011-05-11 Method for making bread using hallabong and the bread prepared by the method

Country Status (1)

Country Link
KR (1) KR20120126201A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102549244B1 (en) * 2022-07-01 2023-06-30 전소희 Manufacturing method of hallabong bread and hallabong bread manufactured by the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102549244B1 (en) * 2022-07-01 2023-06-30 전소희 Manufacturing method of hallabong bread and hallabong bread manufactured by the same

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E601 Decision to refuse application