KR20130139123A - Kneading composition and manufacturing method thereof and manufacturing method of pastry - Google Patents

Kneading composition and manufacturing method thereof and manufacturing method of pastry Download PDF

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KR20130139123A
KR20130139123A KR1020120062895A KR20120062895A KR20130139123A KR 20130139123 A KR20130139123 A KR 20130139123A KR 1020120062895 A KR1020120062895 A KR 1020120062895A KR 20120062895 A KR20120062895 A KR 20120062895A KR 20130139123 A KR20130139123 A KR 20130139123A
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dandelion
weight
parts
fermentation
dough composition
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KR101403011B1 (en
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신지연
김홍건
김재영
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신지연
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/368Fermentation by-products, e.g. grapes, hops
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06Reducing agents
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/188Cellulose; Derivatives thereof
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Abstract

The present invention relates to a dough composition, a production method thereof, and a production method of pastry using the same, more specifically a dough composition, a production method thereof, and a production method of pastry which prevents the destruction of useful components by fermenting wild grass including dandelion, and improves the flavor by using fibers discarded after the fermentation. The dough composition of the present invention contains flour, dandelion fermented liquid, and dandelion fibers. The production method of the dough composition comprises the following steps: a fermentation step for mixing dandelion with sugar, and fermenting the mixture; a separation step for filtering the fermented mixture of the fermentation step, and separating the result into the dandelion fermented liquid and the dandelion fibers; a crushing step for drying and crushing the dandelion fibers; and a mixing step for mixing the dandelion fermented liquid, the dandelion fibers, and the flour. [Reference numerals] (AA) Washing;(BB) Fermentation;(CC) Filtering;(DD) Fermented liquor;(EE) Fiber;(FF) Drying;(GG) Pulverizing;(HH) Wheat flour, minor ingredient;(II) Mixing and kneading;(JJ) Forming;(KK) Baking

Description

반죽 조성물과 이의 제조방법 그리고 이를 이용한 과자의 제조방법{kneading composition and manufacturing method thereof and manufacturing method of pastry}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kneading composition, a manufacturing method thereof,

본 발명은 반죽 조성물과 이의 제조방법 그리고 이를 이용한 과자의 제조방법에 관한 것으로서, 더욱 상세하게는 민들레 등과 같은 산야초를 발효시켜 유용성분의 파괴를 방지하고 발효 후 버려지는 섬유질을 이용하여 풍미감을 증대시킬 수 있는 반죽 조성물과 이의 제조방법 그리고 이를 이용한 과자의 제조방법에 관한 것이다. The present invention relates to a dough composition, a method for producing the dough composition, and a method for manufacturing a confection using the dough composition. More particularly, the present invention relates to a dough composition which prevents fermentation of raw milk products such as dandelion, A dough composition, a method for producing the dough composition, and a method for manufacturing the dough using the dough composition.

최근 생활수준이 향상됨에 따라 식품에 대한 소비자들의 기호성이 다양해지고 고급화되면서, 조리가 간편하고 미각에 대한 기호도가 높은 가공식품을 선호하는 경향이 높아지고 있다.As the level of living has improved recently, consumers' preferences for foods have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high preference for taste.

그 중에서 빵, 과자, 떡 등은 식생활의 서구화 내지 편리한 식생활 추구경향으로 변모되면서 밥을 대신하는 대용식으로 소비가 크게 증가하고 있다. 이러한 추세에 따라 최근 빵, 과자, 떡 등은 밀가루나 쌀가루를 이용하는 종래의 제조방식에서 벗어나 유용성을 향상시킬 수 있는 다양한 기능성 물질들을 함유하는 방향으로 연구되고 있다. Among them, bread, confectionary, and rice cake are transformed into westernization of eating habits and convenient eating habits, and consumption is increasing as a substitute substitute for rice. Recently, bread, sweets and rice cakes have been studied in the direction of containing various functional materials which can improve the usability out of the conventional manufacturing method using flour or rice flour.

한편, 민들레(Taraxacum platycarpum)는 한방명으로 포공영이라고도 지칭되는 국화과(Compositea)에 속하는 다년산 초본으로서, 이른봄부터 늦가을에 이르기까지 우리나라 전역에 걸쳐 널리 분포하고 있다. 고래로부터 민들레는 뿌리,잎, 꽃, 줄기 등 식물체 모두를 약용할 수 있는 약초로 알려져 있다. 한방에서는, 민들레의 맛은 쓰고 짜며 성질은 평하고 한하나 독이 없다고 평가되고 있다. Meanwhile, dandelion ( Taraxacum platycarpum) it is widely distributed throughout the entire country, ranging from a multi-Haut herbal belongs to the Asteraceae (Compositea be referred to as a herbal pogongyoung people), from early spring to late autumn. From whales, dandelion is known as a medicinal herb that can metabolize all of the plants, including roots, leaves, flowers, and stems. In one room, the taste of dandelion is woven and woven.

민들레의 성분으로 타락사스테롤, 콜린, 이눌린 및 펙틴 등이 있다. 뿌리에는 타락솔, 타락세롤, 타락스테롤, 베타아미린, 스티그마스테롤, 콜린, 유기산, 과당, 자당, 포도당, 글루코시드 등을 함유하고 있으며 잎은 루틴, 비올라잔틴, 플라스토퀴논, 비타민 C 50~70mg/100g, 비타민 D 5~9mg/100g을 함유한다. 꽃은 알니디올, 루틴 및 플라보잔틴을 함유한다(동양의학대사전, 경희대학교 출판국, p514, 1999). 민들레의 주사액은 시험관안에서 황색포도구균의 내성균주, 용혈성연쇄구균에 대하여 비교적 강한 살균작용이 있고 전제를 쥐에게 경구투여하면 흡수가 양호하고 항균 작용을 보인다고 알려져 있다(동양의학대사전, 경희대학교 출판국, p514~515, 1999). Components of dandelion include fallasan sterol, choline, inulin and pectin. It contains roots, corn syrups, corn syrups, corn syrups, betamirin, stigmasterol, choline, organic acids, fructose, sucrose, glucose, glucoside, 70mg / 100g, and vitamin D 5mg / 100g. Flowers contain alnidiols, rutin and flavanthin (Oriental Medicine Dictionary, Kyung Hee University Press, p514, 1999). It is known that the injection of dandelion has a relatively strong antimicrobial activity against resistant strains of Staphylococcus aureus and hemolytic streptococci in the test tube and that the oral administration of the antiretroviral agent to rats results in good absorption and antibacterial activity (Dongyang Medicine, p514-515, 1999).

현대의약에서 민들레는 수용성 추출물을 분리, 정제하여 이뇨제로 이용되고 있으며, 인체에 대한 독성이 없어 전초를 동결건조 후 분말화 시켜 건강식품으로 판매하고 있다. 그리고 대한민국 특허공개 제10-2001-0104791호에는 민들레차 제조방법이 개시되어 있고, 대한민국 특허등록 제10-0870241호에는 민들레를 주재로 한 건강보조식품이 개시되어 있으며, 대한민국특허공개 제10-2009-0130362호에는 민들레를 주성분으로 하는 액상 식음료 및 그 제조방법이 개시되어 있다. In modern medicines, dandelion is used as a diuretic by separating and refining the water-soluble extract, and since it is not toxic to the human body, the outpost is freeze-dried and powdered and sold as a health food. Korean Patent Laid-open Publication No. 10-2001-0104791 discloses a method for producing dandelion tea, Korean Patent Registration No. 10-0870241 discloses a health supplement food based on dandelion, Korean Patent Laid- -0130362 discloses a liquid food or beverage containing dandelion as a main ingredient and a process for producing the same.

상기 종래의 식품들은 민들레의 추출시 민들레의 유용성분들이 파괴된 상태로 추출되고 있는 문제가 있다. 또한, 차나 음료에 대한 식품 개발은 활발하나 아직까지는 과자류에 민들레가 활용되지 못하고 있는 실정이다. The conventional foods have a problem in that the extracts of the dandelion extract are broken down when the dandelion is extracted. In addition, food development for tea and beverages has been active, but dandelion has not yet been used in confectionery.

본 발명은 상기의 문제점을 개선하고자 창출된 것으로서, 민들레를 발효시켜 유용성분을 추출함으로써 유용성분의 파괴를 방지하고, 발효 후 버려지는 섬유질을 활용하여 풍미감을 증대시킬 수 있는 반죽 조성물과 이의 제조방법 그리고 이를 이용한 과자의 제조방법을 제공하는 데 그 목적이 있다. The present invention has been made to overcome the above problems, and it is an object of the present invention to provide a dough composition which can prevent destruction of a useful ingredient by fermenting dandelion to extract a useful ingredient and increase the flavor feeling by utilizing discarded fiber after fermentation, The present invention also provides a method of manufacturing a cookie using the same.

상기의 목적을 달성하기 위한 본 발명의 반죽 조성물은 밀가루, 민들레 발효액, 민들레 섬유질을 포함하는 것을 특징으로 한다. To attain the above object, the dough composition of the present invention is characterized by containing wheat flour, dandelion fermentation liquid, and dandelion fiber.

상기 민들레 발효액은 민들레를 당과 혼합하여 발효시킨 후 여과하여 수득한 것을 특징으로 한다. The dandelion fermentation broth is characterized in that the dandelion is mixed with sugar, fermented, and then filtered.

그리고 상기의 목적을 달성하기 위한 본 발명의 반죽 조성물의 제조방법은 민들레를 당과 혼합하여 발효시키는 발효단계와; 상기 발효단계에서 발효된 발효물을 여과하여 민들레 발효액과 민들레 섬유질로 분리하는 분리단계와; 상기 민들레 섬유질을 건조시킨 다음 분쇄하는 분쇄단계와; 상기 민들레 발효액 및 상기 민들레 섬유질을 밀가루와 혼합하는 혼합단계;를 포함하는 것을 특징으로 한다. In order to accomplish the above object, the present invention provides a method for producing a dough composition, comprising: a fermentation step of mixing dandelion with sugar to ferment; A separating step of separating the fermented product fermented in the fermentation step into a dandelion fermentation liquid and dandelion fiber; A pulverizing step of drying and pulverizing the dandelion fibers; And mixing the dandelion fermentation liquid and the dandelion fiber with wheat flour.

상기 발효단계는 상기 민들레 100중량부에 대하여 상기 당 80 내지 120중량부를 혼합한 후 용기에 투입한 다음 용기의 입구를 한지로 밀봉하여 발효시킨 것을 특징으로 한다.In the fermentation step, the dandelion is mixed with 80 to 120 parts by weight per 100 parts by weight of the dandelion, and the mixture is put into a container.

그리고 상기의 목적을 달성하기 위한 본 발명의 과자의 제조방법은 밀가루 100중량부에 대하여 민들레 발효액 10 내지 20중량부, 민들레 섬유질 5 내지 15중량부, 버터 80 내지 120중량부, 계란 1 내지 5중량부, 베이킹 파우더 0.2 내지 1.0중량부를 혼합한 후 반죽하여 반죽조성물을 얻는 반죽단계와; 상기 반죽조성물을 성형하는 성형단계와; 상기 성형단계에서 성형된 성형물을 구워 익히는 베이킹단계;를 포함하는 것을 특징으로 한다. In order to accomplish the above object, the present invention provides a method of manufacturing a cookie, which comprises mixing 10 to 20 parts by weight of a dandelion fermentation liquid, 5 to 15 parts by weight of dandelion fiber, 80 to 120 parts by weight of butter, 1 to 5 parts by weight And 0.2 to 1.0 part by weight of a baking powder, followed by kneading to obtain a dough composition; A molding step of molding the dough composition; It characterized in that it comprises a; baking step of baking the molded product molded in the molding step.

상술한 바와 같이 본 발명에 의하면 민들레를 발효시켜 유용성분을 추출함으로써 유용성분의 파괴를 방지하고, 발효 후 버려지는 섬유질을 활용하여 풍미감을 증대시킬 수 있다. As described above, according to the present invention, the dandelion is fermented to extract a useful ingredient to prevent destruction of the useful ingredient, and the flavor feeling can be increased by utilizing the discarded fiber after fermentation.

또한, 민들레 발효액은 항산화 활성이 우수하여 과자의 산화 및 변질을 방지할 수 있다. In addition, the dandelion fermentation liquid has an excellent antioxidative activity and can prevent oxidation and deterioration of the cookies.

도 1은 본 발명의 일 실시 예에 따른 머핀의 제조방법을 개략적으로 나타낸 블록도이다. 1 is a block diagram schematically illustrating a method of manufacturing a muffin according to an embodiment of the present invention.

이하, 첨부된 도면을 참조하면서 본 발명의 바람직한 실시 예에 따른 반죽 조성물과 이의 제조방법 그리고 이를 이용한 과자의 제조방법에 대하여 구체적으로 설명한다. Hereinafter, a dough composition according to a preferred embodiment of the present invention, a method for manufacturing the same, and a method for manufacturing a confection using the same will be described in detail with reference to the accompanying drawings.

본 발명의 일 예에 따른 반죽 조성물은 밀가루, 민들레 발효액, 민들레 섬유질을 포함한다.The dough composition according to one embodiment of the present invention includes flour, dandelion fermentation liquid, and dandelion fiber.

밀가루는 반죽 조성물의 주재료가 되는 것으로서, 통상적인 제과용 밀가루를 이용할 수 있다. 밀가루 단독 또는 밀가루와 함께 다양한 곡물가루를 혼합하여 이용할 수 있음은 물론이다. 곡물가루로 쌀가루, 보리 가루, 옥수수 가루 등이 적용될 수 있다. The flour is a main ingredient of the dough composition, and conventional confectionery flour can be used. Of course, it can be used by mixing a variety of flour alone or with flour. Grain flour may be applied to rice flour, barley flour, corn flour and the like.

민들레(Taraxacum platycarpum )는 국화과(Compositea)에 속하는 다년산 초본으로서, 본 발명은 민들레의 다양한 기관 또는 부분(예: 잎, 꽃, 줄기 등)을 이용하거나, 전초 모두를 이용할 수 있다. Dandelion (Taraxacum platycarpum ) is a multi-year herbaceous plant belonging to the Compositea, and the present invention can utilize various organs or parts of the dandelion (such as leaves, flowers, stems, etc.), or both outcrops.

민들레 발효액과 민들레 섬유질은 민들레는 발효시켜 얻는다. 가령, 민들레 발효액은 민들레를 당과 혼합하여 발효시킨 후 여과하여 수득한다. 그리고 여과시 잔사로 남는 민들레 섬유질을 얻을 수 있다. 민들레 섬유질을 건조시킨 후 분쇄하여 이용된다. Dandelion fermentation liquid and dandelion fiber are obtained by fermenting dandelion. For example, a dandelion fermentation liquid is obtained by mixing dandelion with sugar and fermenting it, followed by filtration. And dandelion fiber remaining as a residue during filtration can be obtained. The dandelion fiber is dried and pulverized.

민들레 발효액 및 민들레 섬유질은 밀가루와 혼합하여 반죽 조성물을 얻는다. 일 예로, 반죽조성물은 밀가루 100중량부에 대하여 민들레 발효액 10 내지 20중량부, 민들레 섬유질 5 내지 15중량부를 포함할 수 있다. The dandelion fermentation liquid and the dandelion fiber are mixed with wheat flour to obtain a dough composition. As an example, the dough composition may comprise 10 to 20 parts by weight of the dandelion fermentation broth and 5 to 15 parts by weight of the dandelion fiber, based on 100 parts by weight of the flour.

반죽 조성물의 다른 예로 밀가루 100중량부에 대하여 민들레 발효액 10 내지 20중량부, 민들레 섬유질 5 내지 15중량부, 엉겅퀴 추출물 10 내지 20중량부를 포함할 수 있다. Another example of the dough composition may include 10 to 20 parts by weight of a dandelion fermentation liquid, 5 to 15 parts by weight of dandelion fiber, and 10 to 20 parts by weight of a thistle extract, based on 100 parts by weight of wheat flour.

엉겅퀴는 국화과의 여러해살이풀로서, 잎과 줄기, 뿌리를 이용할 수 있다. 엉겅퀴 추출물은 엉겅퀴에 추출용매를 가해 추출한다. 이 경우 추출용매로 물, 탄소수 1 내지 4의 저급 알코올, 다가 알코올 또는 이들의 혼합물로부터 선택된 적어도 어느 하나를 이용할 수 있다. 추출의 일 예로 엉겅퀴에 대하여 물을 중량비로 10배를 가한 후 100 내지 120℃에서 4 내지 10시간 동안 열수추출할 수 있다. 또한, 엉겅퀴는 후술할 민들레의 발효방법과 동일한 방법으로 발효시킨 발효액 및 섬유질 형태로 반죽조성물에 포함될 수 있다. Thistle is a perennial plant of Asteraceae, which can be used with leaves, stems, and roots. Thistle extract is extracted by adding extraction solvent to thistle. In this case, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as an extraction solvent. As an example of the extraction, water may be added to the thistle at a weight ratio of 10 times, followed by hot extraction at 100 to 120 ° C for 4 to 10 hours. In addition, the thistle may be included in the dough composition in the form of a fermented liquid and a fiber fermented by the same method as the dandelion fermentation method described later.

또한, 반죽조성물은 겨우살이 추출물을 더 포함할 수 있다. 가령, 밀가루 100중량부에 대하여 민들레 발효액 10 내지 20중량부, 민들레 섬유질 5 내지 15중량부, 겨우살이 추출물 10 내지 20중량부를 포함한다. 겨우살이는 소나무, 참나무, 팽나무, 물오리나무, 자작나무 및 밤나무 등에 기생하며 스스로 광합성하여 엽록소를 만드는 반기생식물로 사계절 푸른 잎을 지니는 상록활엽소관목이다. 한방에서 겨우살이의 줄기와 잎을 치한(治寒), 평보제(平補劑), 치통, 격기(膈氣), 자통(刺痛), 요통(腰痛), 부인 산후 제증, 동상, 동맥경화에 사용한다. 반죽 조성물에 함유된 겨우살이는 항균력이 우수하여 반죽 조성물의 항균활성을 증대시킬 수 있다. 겨우살이 추출물은 상술한 엉겅퀴 추출물과 동일한 방법으로 추출할 수 있다. In addition, the dough composition may further comprise mistletoe extract. 10 to 20 parts by weight of a dandelion fermentation liquid, 5 to 15 parts by weight of a dandelion fiber, and 10 to 20 parts by weight of a mistletoe extract, based on 100 parts by weight of wheat flour. Mistletoe is an antiparasitic plant that is parasitic to pine, oak, celestial tree, juvenile, birch, chestnut, etc. and which makes photosynthesis by itself to produce chlorophyll. It is an evergreen thickened tree with four leaves. In one room, the stem and leaf of the mistletoe are crying, flatulence, toothache, 膈 气, tingling, backache, abortion, statue, arteriosclerosis use. The mistletoe contained in the dough composition is excellent in antibacterial activity and can increase the antimicrobial activity of the dough composition. Mistletoe extract can be extracted in the same manner as the above-mentioned thistle extract.

또한, 본 발명의 반죽 조성물은 물 또는 우유, 계란 등이 더 함유될 수 있다. 또한, 식품학적으로 허용되는 공지의 부재료, 첨가물, 천연 조미료 등이 함유될 수 있음은 물론이다. In addition, the dough composition of the present invention may further contain water, milk, eggs, or the like. It is needless to say that it is possible to include known ingredients, additives, natural seasoning, and the like which are accepted as foodstuffs.

이하, 상술한 반죽 조성물의 제조방법을 단계별로 설명한다. Hereinafter, a method of manufacturing the dough composition will be described step by step.

먼저, 민들레를 세척하여 흙과 같은 이물질을 제거한 후 물기를 제거한다. 세척의 일 예로 물로 1차 세척한 후 오존수로 2차 세척을 실시할 수 있다. 오존수는 수돗물 살균에 사용하는 염소의 25배나 되는 살균력이 있어 일반세균 및 박테리아는 물론 곰팡이, 바이러스, 대장균 등에 대한 살균력이 우수한 것으로 알려져 있다. 오존수는 강력한 산화력으로 암모니아(NH3), 유화수소(H2S),메탄(CH4) 등을 비롯한 각종 악취물질을 산화 분해하고 강력한 살균력으로 세균과 바이러스 등을 살균할 수 있다. First, the dandelion is washed to remove foreign matter such as soil, and then the water is removed. As an example of the cleaning, first cleaning with water and second cleaning with ozone water can be performed. Ozone water is known to have excellent germicidal power against fungi, viruses, and Escherichia coli as well as general bacteria and bacteria because it has a sterilizing power of 25 times that of chlorine used for sterilization of tap water. Ozone water can oxidize and decompose various odor substances including ammonia (NH 3 ), hydrogen sulfide (H 2 S), methane (CH 4 ) and the like and sterilize bacteria and viruses with powerful sterilizing power.

세척 후 물기를 제거한 민들레 100중량부에 대하여 당 80 내지 120중량부를 혼합하여 발효시킨다. 발효시 민들레는 갈아서 분쇄한 형태로 당과 혼합하여 발효시킬 수 있다. 당으로 올리고당, 유당, 포도당, 과당, 설탕 등 단독 또는 둘 이상이 혼합되어 사용될 수 있다. 민들레와 당의 혼합물을 용기에 투입한 다음 용기의 입구를 한지로 밀봉하여 발효시킨다. 용기로 옹기를 이용할 수 있다. 한지로 밀봉된 옹기는 이물질의 침투를 방지하면서 공기의 유통을 가능하게 한다. After washing, 80 to 120 parts by weight per 100 parts by weight of the dandelion removed with water are mixed and fermented. When fermented, the dandelion can be fermented by grinding and mixing with sugar. As the sugar, oligosaccharides, lactose, glucose, fructose, sugar, etc. may be used alone or in combination. The mixture of dandelion and sugar is put into a container, and then the container is sealed by a hermetically sealed container. Pottery can be used as a container. Onggi-sealed Onggi allows the air to flow while preventing the penetration of foreign matter.

발효균으로는 누룩, 효모 또는 유산균을 접종하여 발효시킬 수 있다. 일 예로, 사카로미세스 속 효모균을 이용할 수 있다. 사카로미세스 속 균주로 사카로미세스 루시(Saccharomyces rouxii), 사카로미세스 세레비시아에(Saccharomyces cereviciae), 사카로미세스 오비폴미스(Saccharomyces oviformis), 사카로미세스 스테이네리(Saccharomyces steineri) 등을 들 수 있다. 효모균으로 시판중인 건조효모제품을 이용할 수 있다. The fermenting bacteria can be fermented by inoculation with yeast, yeast or lactic acid bacteria. As an example, Saccharomyces cerevisiae can be used. Saccharomyces sp. Strain Saccharomyces sp. the rouxii), Mrs. Celebi Asia as Saccharomyces (Saccharomyces cereviciae), Miss Mrs. Paul Ob as Saccharomyces (Saccharomyces oviformis), MRS stay Neri as Saccharomyces (Saccharomyces steineri ) and the like. A commercially available dry yeast product can be used as yeast.

발효균은 민들레와 당이 혼합된 혼합물 100중량부에 대하여 0.01 내지 0.03중량부를 접종한다. 또한, 공기 중 또는 원재료 등에 자연적으로 존재하는 발효균이 용기 내부로 침투하여 발효될 수 있음은 물론이다. The fermenting microorganism is inoculated in an amount of 0.01 to 0.03 part by weight based on 100 parts by weight of the mixture of dandelion and sugar. It goes without saying that fermenting bacteria existing naturally in the air or raw materials can penetrate into the container and ferment.

민들레의 발효는 20 내지 30℃에서 발효시키는 것이 바람직하다. 30℃를 초과하는 고온에 발효시킬 경우 유해한 미생물에 의해 변질이나 부패의 가능성이 있다. 그리고 20℃ 이하의 온도에서는 충분히 발효되지 않음으로써 원하는 발효액을 얻을 수 없고, 발효기간이 길어지는 문제점이 있다. 적절한 발효기간은 약 20 내지 40일이다. 바람직하게는 발효 중간에 용기에 채워진 혼합물을 1회 내지 2회 정도 교반시킨다. 이는 혼합물이 전체적으로 균일하게 발효되도록 하기 위함이다. The fermentation of the dandelion is preferably carried out at 20 to 30 占 폚. If fermentation is carried out at a temperature higher than 30 ° C, there is a possibility of deterioration or corruption due to harmful microorganisms. In addition, the fermentation can not be sufficiently performed at a temperature of 20 ° C or lower, so that a desired fermentation broth can not be obtained and the fermentation period becomes longer. A suitable fermentation period is about 20 to 40 days. Preferably, the mixture filled in the vessel in the middle of fermentation is stirred once or twice. This is to allow the mixture to ferment evenly throughout.

상술한 발효과정을 통해 열을 가하지 않고 민들레로부터 유용성분을 추출함으로써 성분의 파괴를 방지하고 발효에 따른 유용한 생성물을 이용할 수 있다. 또한, 발효과정을 통해 민들레의 씁쓸한 맛과 풋내를 제거하여 기호도를 증진시킬 수 있다. By extracting the useful components from the dandelion without applying heat through the fermentation process described above, it is possible to prevent destruction of the components and utilize useful products for fermentation. Also, through the fermentation process, the bitterness and dullness of dandelion can be removed and the preference degree can be improved.

발효과정이 완료되면 발효된 발효물을 여과하여 민들레 발효액과 민들레 섬유질로 분리한다. 여과는 삼베나 체와 같은 거름망을 이용하여 고액분리한다. 거름망을 통과한 발효액은 별도의 용기에 저장한다. 그리고 거름망에 걸러진 고형분 잔사 즉, 민들레 섬유질은 건조시킨 다음 100 내지 200메쉬 입도 크기로 분쇄하여 분말 형태로 가공한다. When the fermentation process is completed, the fermented fermented product is separated by filtration into dandelion fermentation liquid and dandelion fiber. The filtration is carried out using solid-liquid separator such as sieve or sieve. The fermented liquid that has passed through the sieve is stored in a separate container. Then, the filtered solid residue, that is, the dandelion fiber is dried and pulverized into 100 to 200 mesh size and processed into a powder form.

민들레 섬유질의 건조는 통상적인 자연건조 방식, 열풍 건조방식, 동결건조 방식 모두 가능하다. 바람직하게는 동결건조 방법을 적용하다. 동결건조 방법으로 -50 내지 -40℃의 온도에서 10 내지 20시간 급속동결시킨 다음, 0.1 내지 0.5torr의 진공도를 가진 동결건조기에서 약 -40℃에서 48시간 동안 건조시킨다. 민들레 섬유질을 동결건조시키는 경우 저온에서 처리되기 때문에 열풍건조에서 일어나는 가용성 성분의 이동, 비효소적 갈변, 단백질의 변성 등이 거의 일어나지 않는다. Drying of the dandelion fibers can be carried out by any of natural drying methods, hot air drying methods and freeze drying methods. Preferably, the freeze-drying method is applied. Rapidly frozen at a temperature of -50 to -40 DEG C for 10 to 20 hours, and then dried at about -40 DEG C for 48 hours in a freeze dryer having a degree of vacuum of 0.1 to 0.5 torr. When dandelion fiber is lyophilized, migration of soluble components, non-enzymatic browning, protein denaturation, and the like that occur in hot air drying hardly occurs because it is treated at a low temperature.

민들레 발효액 및 민들레 섬유질이 준비되면 밀가루와 혼합하여 반죽조성물을 조성한다. 가령, 밀가루 100중량부에 대하여 민들레 발효액 10 내지 20중량부, 민들레 섬유질 5 내지 15중량부를 혼합할 수 있다. 또한, 반죽 조성물은 밀가루, 민들레 발효액, 민들레 섬유질 외에 다양한 부재료가 더 함유될 수 있다. 가령, 밀가루 100중량부에 대하여 민들레 발효액 10 내지 20중량부, 민들레 섬유질 5 내지 15중량부, 버터 80 내지 120중량부, 계란 1 내지 5중량부, 베이킹 파우더 0.2 내지 1.0중량부를 혼합하여 반죽 조성물을 조성할 수 있다. When the dandelion fermentation liquid and the dandelion fiber are prepared, they are mixed with wheat flour to form a dough composition. For example, 10 to 20 parts by weight of the dandelion fermentation liquid and 5 to 15 parts by weight of the dandelion fiber may be mixed with 100 parts by weight of the flour. In addition, the dough composition may further contain various auxiliary materials other than wheat flour, dandelion fermentation liquid, and dandelion fiber. For example, 10 to 20 parts by weight of a dandelion fermentation liquid, 5 to 15 parts by weight of dandelion fiber, 80 to 120 parts by weight of butter, 1 to 5 parts by weight of eggs and 0.2 to 1.0 part by weight of baking powder are mixed with 100 parts by weight of wheat flour, .

상기 반죽 조성물은 일정한 모양으로 성형한 후 성형물을 구워 쿠키, 머핀, 크루아상, 바케트, 도넛, 파이, 비스킷 등의 과자나 빵 등을 제조할 수 있다. 도 1은 과자의 일종인 머핀의 제조방법의 일 예를 개략적으로 나타내고 있다. The dough composition may be shaped into a predetermined shape and then baked to produce cookies, muffins, croissants, buckets, donuts, pies, biscuits, and the like. Fig. 1 schematically shows an example of a manufacturing method of a muffin which is a kind of confectionery.

이하, 실시 예를 통하여 본 발명에 대해 설명하고자 한다. 다만, 하기의 실시 예는 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위를 하기의 실시 예로 한정하는 것은 아니다.Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(실시예 1)(Example 1)

세척 후 물기를 제거한 민들레 전초와 설탕을 1:1의 중량비로 혼합한 혼합물 100중량부에 대하여 0.02중량부의 건조 효모인 사카로마이세스 세레비지에(DSM Food, France)를 접종한 다음 옹기에 투입하고 입구를 한지로 밀봉한 후 25℃에서 30일 동안 발효시켰다. 발효 후 체를 이용하여 민들레 발효액과 잔사인 민들레 섬유질을 분리하였다. 민들레 섬유질은 건조시킨 후 약 120메쉬 입도 크기로 분쇄하여 분말화하였다. After washing, 100 parts by weight of a mixture of dandelion outgrowth and sugar mixed at a weight ratio of 1: 1 after washing was inoculated with 0.02 part by weight of dried yeast Saccharomyces cerevisiae (DSM Food, France) And sealed at a temperature of 25 ° C for 30 days. After fermentation, the dandelion fermentation broth was separated from the residual dandelion fiber using sieve. The dandelion fibers were dried and pulverized to a size of about 120 mesh.

그리고 밀가루 100중량부에 대하여 민들레 발효액 15중량부, 민들레 섬유질 10중량부, 버터 100중량부, 설탕 30중량부, 계란 3중량부, 베이킹 파우더 0.6중량부를 혼합한 후 반죽하여 반죽조성물을 준비하였다. 준비된 반죽 조성물을 온도 4 내지 6℃의 냉장고에서 넣어 6시간 정도 숙성시킨 다음 유산지를 깐 머핀틀에 약 80%의 양으로 팬닝한 후 오븐에서 윗불 175℃, 아랫불 150℃로 구워 머핀을 제조하였다. 15 parts by weight of a dandelion fermentation broth, 10 parts by weight of dandelion fiber, 100 parts by weight of butter, 30 parts by weight of sugar, 3 parts by weight of eggs and 0.6 part by weight of baking powder were mixed with 100 parts by weight of wheat flour to prepare a dough composition. The prepared dough composition was aged for about 6 hours in a refrigerator at a temperature of 4 to 6 ° C, and then panned in an about 80% amount of a fermented muffin mold and baked in an oven at 175 ° C and 150 ° C .

(실시예 2)(Example 2)

밀가루 100중량부에 대하여 민들레 발효액 15중량부, 민들레 섬유질 10중량부, 버터 60중량부, 설탕 20중량부, 소금 0.5중량부, 바닐라 오일 1.0중량부, 달걀 노른자 5중량부, 생크림 7중량부, 베이킹 파우더 0.5중량부를 혼합하여 반죽조성물을 준비하였다. 준비된 반죽 조성물을 온도 4 내지 6℃의 냉장고에서 넣어 6시간 정도 숙성시킨 다음 밀대를 이용하여 두께 0.7cm 정도로 얇게 편 다음 원형틀을 이용하여 성형한 후 오븐에서 윗불 180℃, 아랫불 130℃로 구워 쿠키를 제조하였다. 15 parts by weight of a dandelion fermentation liquid, 10 parts by weight of dandelion fiber, 60 parts by weight of butter, 20 parts by weight of sugar, 0.5 part by weight of salt, 1.0 part by weight of vanilla oil, 5 parts by weight of egg yolk, 7 parts by weight of fresh cream, And 0.5 part by weight of baking powder were mixed to prepare a dough composition. The prepared dough composition was put in a refrigerator at a temperature of 4 to 6 ° C and aged for about 6 hours. Then, the prepared dough composition was sliced to a thickness of about 0.7 cm using a plunger, then molded using a mold, baked at 180 ° C in an oven and 130 ° C in an oven Cookies were prepared.

(비교예 1)(Comparative Example 1)

상기 실시 예 1과 동일한 방법으로 머핀을 제조하되, 밀가루 100중량부에 대하여 버터 90중량부, 설탕 30중량부, 계란 3중량부, 베이킹 파우더 0.6중량부를 혼합한 반죽조성물을 이용하여 머핀을 제조하였다. Muffins were prepared in the same manner as in Example 1 except that 90 parts by weight of butter, 30 parts by weight of sugar, 3 parts by weight of eggs and 0.6 part by weight of baking powder were mixed with 100 parts by weight of wheat flour .

(비교예 2)(Comparative Example 2)

상기 실시 예 1과 동일한 방법으로 쿠키를 제조하되, 밀가루 100중량부에 대하여 버터 50중량부, 설탕 20중량부, 소금 0.5중량부, 바닐라 오일 1.0중량부, 달걀 노른자 5중량부, 생크림 7중량부, 베이킹 파우더 0.5중량부를 혼합한 반죽조성물을 이용하여 쿠키를 제조하였다. Cookies were prepared in the same manner as in Example 1 except that 50 parts by weight of butter, 20 parts by weight of sugar, 0.5 parts by weight of salt, 1.0 part by weight of vanilla oil, 5 parts by weight of egg yolk, 7 parts by weight of fresh cream , And 0.5 part by weight of baking powder were used to prepare cookies.

<항산화 활성실험><Antioxidant activity test>

상기 실시 예 1의 민들레 발효액을 시료로 이용하여 라디칼 소거 활성능을 측정하였다. 시료의 항산화 활성(electron donation ability, EDA%)은 Blois의 방법을 변형하여 측정하였다. 시료 2mL에 0.2mM의 DPPH(1,1-diphenyl-2-picryl hydrazyl)용액 2mL를 혼합한 후 30분간 방치한 다음 517nm에서 흡광도를 측정하였다. 라디칼 소거 활성능은 시료 첨가구와 무첨가구의 흡광도 감소율로 나타내었다. 라디칼 소거 활성능은 하기와 같은 식에 의해 계산하여 그 결과를 하기 표 1에 나타내었다. 실험에서 시험시료로 실시예의 발효물을, 대조시료로 BHT(합성산화방지제)를 이용하였다. The radical scavenging activity was measured using the dandelion fermentation broth of Example 1 as a sample. The antioxidant activity (EDA%) of the samples was determined by modifying the Blois method. 2 mL of the sample was mixed with 2 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution and left for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging activity was expressed by the absorbance reduction rate of the sample addition and no addition groups. The radical scavenging activity was calculated by the following equation and the results are shown in Table 1 below. In the experiment, the fermented product of the example was used as a test sample and BHT (synthetic antioxidant) was used as a control sample.

라디칼소거활성능(%) = (1-시료첨가구의 흡광도/무첨가구의 흡광도)×100Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-added sample) × 100

구분division 라디칼소거활성능Radical scavenging performance 시험시료Test Sample 58.2±0.458.2 ± 0.4 대조시료Control sample 53.5±0.6553.5 ± 0.65

상기 표1의 결과를 살펴보면, 민들레 발효액의 라디칼 소거능은 대조구로 사용된 통상적인 합성산화방지제의 라디칼 소거능보다 더 우수한 것으로 나타났다. 따라서 민들레 발효액을 첨가하여 제조된 과자는 산화를 방지하여 장기간 우수한 맛을 간직할 수 있을 것으로 기대된다. As shown in Table 1, the radical scavenging ability of the dandelion fermentation broth was superior to the radical scavenging ability of a conventional synthetic antioxidant used as a control. Therefore, it is expected that the cake made by adding the dandelion fermentation liquid can prevent the oxidation and retain the excellent taste for a long time.

<관능검사><Sensory Test>

상기 실시 예들 및 비교예들에서 제조된 머핀 및 쿠키에 대하여 관능검사를 실시하였다. 패널은 성인 20명(남 10명, 여 10명)을 선정하여 외관, 향, 맛, 종합적 기호도를 9점 척도법에 의해 평가하도록 하였다. 관능 검사 결과는 하기의 표 2에 나타내었다.The muffins and cookies prepared in the above Examples and Comparative Examples were subjected to a sensory test. In the panel, 20 adults (10 males, 10 females) were selected and their appearance, aroma, taste, and overall preference were evaluated by the 9 point scaling method. The sensory test results are shown in Table 2 below.

구분division 외관Exterior incense flavor 종합적 기호도Comprehensive likelihood 실시예1Example 1 8.178.17 8.488.48 8.638.63 8.358.35 실시예2Example 2 8.108.10 8.518.51 8.708.70 8.428.42 비교예1Comparative Example 1 8.158.15 7.507.50 6.856.85 7.487.48 비교예2Comparative Example 2 8.088.08 7.727.72 6.246.24 7.407.40

상기 표 2의 결과를 살펴보면, 외관에서는 실시 예들 및 비교 예들 간에 유의적인 차이가 없는 것으로 나타났다. 하지만 향과 맛에 있어서 실시 예들이 비교 예들에 비해 점수가 더 높음을 확인할 수 있다. 이는 민들레 발효액과 민들레 섬유질, 특히 민들레 섬유질을 첨가하여 민들레의 향과 촉촉한 맛이 가미되어 풍미감을 증대시킨 결과로 보인다. The results of Table 2 show that there is no significant difference in appearance between the examples and the comparative examples. However, it can be seen that the fragrance and flavor of the examples are higher than the comparative examples. This results from adding dandelion fermented liquid and dandelion fiber, especially dandelion fiber, to add flavor and moist taste of dandelion to enhance flavor.

이상, 본 발명은 일 실시 예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 당해 기술분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시 예가 가능하다는 점을 이해할 것이다. 따라서 본 발명의 진정한 보호 범위는 첨부된 청구범위에 의해서만 정해져야 할 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (5)

밀가루, 민들레 발효액, 민들레 섬유질을 포함하는 것을 특징으로 하는 반죽 조성물. Dough composition comprising wheat flour, dandelion fermentation broth, dandelion fiber. 제 1항에 있어서, 상기 민들레 발효액은 민들레를 당과 혼합하여 발효시킨 후 여과하여 수득한 것을 특징으로 하는 반죽 조성물.The dough composition of claim 1, wherein the dandelion fermentation broth is obtained by mixing dandelion with sugar and then fermenting the dandelion. 민들레를 당과 혼합하여 발효시키는 발효단계와;
상기 발효단계에서 발효된 발효물을 여과하여 민들레 발효액과 민들레 섬유질로 분리하는 분리단계와;
상기 민들레 섬유질을 건조시킨 다음 분쇄하는 분쇄단계와;
상기 민들레 발효액 및 상기 민들레 섬유질을 밀가루와 혼합하는 혼합단계;를 포함하는 것을 특징으로 하는 반죽 조성물의 제조방법.
A fermentation step of fermenting the dandelion by mixing with sugar;
A separation step of separating the fermentation product fermented in the fermentation step into a dandelion fermentation broth and dandelion fibers;
A milling step of drying and then grinding the dandelion fibers;
Mixing step of mixing the dandelion fermentation broth and the dandelion fiber with flour; method of producing a dough composition comprising a.
제 3항에 있어서, 상기 발효단계는 상기 민들레 100중량부에 대하여 상기 당 80 내지 120중량부를 혼합한 후 용기에 투입한 다음 용기의 입구를 한지로 밀봉하여 발효시킨 것을 특징으로 하는 반죽 조성물의 제조방법.The method of claim 3, wherein the fermentation step is prepared by mixing 80 to 120 parts by weight of the sugar per 100 parts by weight of the dandelion, and then put into the container and then sealed the inlet of the container with Hanji fermentation. Way. 밀가루 100중량부에 대하여 민들레 발효액 10 내지 20중량부, 민들레 섬유질 5 내지 15중량부, 버터 80 내지 120중량부, 계란 1 내지 5중량부, 베이킹 파우더 0.2 내지 1.0중량부를 혼합한 후 반죽하여 반죽조성물을 얻는 반죽단계와;
상기 반죽조성물을 성형하는 성형단계와;
상기 성형단계에서 성형된 성형물을 구워 익히는 베이킹단계;를 포함하는 것을 특징으로 하는 과자의 제조방법.
Dough composition by mixing 10 to 20 parts by weight of dandelion fermentation broth, 5 to 15 parts by weight of dandelion fiber, 80 to 120 parts by weight of butter, 1 to 5 parts by weight of eggs, 0.2 to 1.0 parts by weight of baking powder and kneading A dough step of obtaining;
A molding step of molding the dough composition;
And a baking step of baking the shaped product molded in the shaping step.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105133401A (en) * 2015-08-12 2015-12-09 江苏工程职业技术学院 Dandelion fiber non-dye dyeing method
KR101861505B1 (en) * 2017-12-23 2018-06-01 해초식품 주식회사 Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same
KR102118742B1 (en) * 2019-12-31 2020-06-03 김민철 Manufacturing method of bread using sweet pumpkin and cheese

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KR102346971B1 (en) 2019-03-19 2022-01-06 정문성 Manufacturing method for bread confectionery and bread confectionery manufactured by the same

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KR20060090533A (en) * 2005-02-07 2006-08-11 김용호 Manufacturing process of functional cooking made by fermentation whith s, herbacea sea salt plant
KR20120035581A (en) * 2010-10-06 2012-04-16 이창호 Complex enzyme

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105133401A (en) * 2015-08-12 2015-12-09 江苏工程职业技术学院 Dandelion fiber non-dye dyeing method
KR101861505B1 (en) * 2017-12-23 2018-06-01 해초식품 주식회사 Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same
KR102118742B1 (en) * 2019-12-31 2020-06-03 김민철 Manufacturing method of bread using sweet pumpkin and cheese

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