KR20140013708A - Method for preparation of functional walnut steamed bread having blueberry - Google Patents

Method for preparation of functional walnut steamed bread having blueberry Download PDF

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KR20140013708A
KR20140013708A KR1020120081886A KR20120081886A KR20140013708A KR 20140013708 A KR20140013708 A KR 20140013708A KR 1020120081886 A KR1020120081886 A KR 1020120081886A KR 20120081886 A KR20120081886 A KR 20120081886A KR 20140013708 A KR20140013708 A KR 20140013708A
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steamed bread
blueberry
steamed
weight
walnut
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KR1020120081886A
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KR101402079B1 (en
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박종연
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박종연
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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
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • 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
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/31Filled, to be filled or stuffed products filled before 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
    • 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
    • A21D2/181Sugars or sugar alcohols
    • 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
    • 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
    • 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
    • A21D2/362Leguminous plants
    • 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
    • A21D2/364Nuts, e.g. cocoa
    • 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
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam

Abstract

The present invention relates to steamed bread with blueberry and walnut containing components of the blueberry and walnut, and a production method thereof. According to the present invention, walnut grains are inserted as a main ingredient for steamed bread filling for offering new and savory taste, flavor, and texture to the steamed bread, and blueberry components are added to the skin of the steamed bread for offering an unusual purple color and improving the functionality and palatability.

Description

블루베리 호두 찐빵 및 그 제조방법{Method for preparation of functional walnut steamed bread having blueberry}Blueberry walnut steamed bread and its manufacturing method {Method for preparation of functional walnut steamed bread having blueberry}

본 발명은 블루베리 호두 찐빵 및 그 제조방법에 관한 것으로, 보다 상세하게는 인체에 유익한 각종 영양성분이 함유된 블루베리 분말이나 과즙을 찐빵 외피의 주성분에 포함되도록 하고, 호두 알갱이를 찐빵 소의 주성분에 포함되도록 하므로서 일반소비자가 찐빵을 먹으면서 자연스럽게 블루베리와 호두 성분이 가지고 있는 인체에 유익한 성분을 함께 섭취할 수 있도록 하는 개선된 형태의 블루베리 호두 찐빵 및 그 제조방법에 관한 것이다.
The present invention relates to a blueberry walnut steamed bread and a method of manufacturing the same, and more particularly, to include a blueberry powder or juice containing various nutrients beneficial to the human body in the main ingredient of the steamed bread shell, walnut kernels to the main component of the steamed bread cow The present invention relates to an improved form of blueberry walnut steamed bread and a method of manufacturing the same, in which a consumer can eat a steamed bread while naturally ingesting beneficial ingredients of the blueberry and walnut ingredients.

찐빵은 밀가루로 된 진빵 외피의 내부에 팥으로 된 찐빵 소를 넣어 만든 것으로서, 오븐을 사용하지 않고 증기에 쪄서 익힌 빵을 말하며, 만드는 방법이 비교적 간편하여 한국인이 손쉽게 섭취하는 간식의 일종이다.Steamed bread is a kind of snack made by putting steamed buns made of red beans into the inside of the bread crumbs of wheat flour, which is cooked by steam steamed without using an oven. It is a kind of snack that Koreans easily ingest.

찐빵은 외피와 소로 이루어져 있으며, 보통 밀가루, 설탕, 막걸리, 이스트 등의 혼합물에 물을 넣고 반죽한 후, 상기 반죽을 숙성, 발효시켜 찐빵 외피를 제조하고, 팥을 세척한 후 삶은 다음, 설탕과 함께 졸여 찐빵 소를 제조하여, 상기 찐빵 외피 내부에 상기 찐빵 소를 넣고 일정 시간 숙성시킨 후 쪄서 제조된다.Steamed bread is composed of a shell and a cow. Usually, water is added to a mixture of wheat flour, sugar, rice wine and yeast, and the batter is aged and fermented to prepare a steamed bread crust. The beans are washed, boiled, And the steamed bread is aged for a certain period of time and then steamed.

이와 같이, 찐빵은 밀가루와 팥을 주재료로 하는 음식으로 대체로 그 맛이 획일적이다. 따라서, 소비자들의 다양한 기호를 충족시키기 위한 찐빵을 개발할 필요가 있다.As such, steamed bread is a food made mainly of flour and red beans, and its taste is generally uniform. Therefore, there is a need to develop a steamed bread to satisfy various consumers' preferences.

이와 관련하여, 솔잎 추출물(공개특허 제10-2001-91281호), 호박(공개특허 제10-2004-70855호), 곡우유(등록특허 제10-465284호), 대추한약재 추출액(등록특허 제10-526777호), 녹차(등록특허 제10-666054호), 오디 및 당귀(등록특허 제10-963480호) 등을 함유한 찐빵이 개발된 바 있다.In this connection, pine needle extract (Japanese Patent Laid-Open No. 10-2001-91281), amber (Japanese Patent Laid-Open No. 10-2004-70855), milk (registered patent No. 10-465284), jujube medicinal extract 10-526777), green tea (registered patent No. 10-666054), Audi and Angelica (registered patent No. 10-963480), and the like have been developed.

그러나, 상기와 같은 새로운 재료를 첨가한 찐빵이라 하더라도 찐빵 소의 주성분은 대부분 팥 만으로 이루어져 있고, 여기에 새로운 재료가 첨가된 것에 불과하다.However, even though the steamed bread having the new material as described above, the main ingredient of the steamed bread is mostly composed of only red beans and only new materials are added thereto.

따라서, 소비자들의 다양한 기호를 충족시키기 위해 단순히 팥만 사용하지 않는 새로운 찐빵의 개발 필요성이 여전히 존재한다.Therefore, there is still a need to develop a new steamed bread which does not use only red beans in order to satisfy consumers' various tastes.

한편, 블루베리(Vaccinium spp.)는 진달래(Ericacear)과 산앵두나무속(Vaccinium)에 속하는 식물이고 15 ~ 21℃의 온도와 pH4.5 ~ 5.5의 산성토양에서 잘 자라는 다년생 온대 과수로서, 그 종류는 고관목성(highbush blueberry), 저관목성(lowbush blueberry) 및 레빗아이(rabbiteye blueberry)로 나뉘며 여름에 익은 블루베리의 열매를 따서 과일로 사용하고 있다.Blueberries (Vaccinium spp.) Are plants belonging to the genus Ericacear and Vaccinium. They are perennial vegetation that grows well in acidic soil at a temperature of 15 ~ 21 ℃ and pH 4.5 ~ 5.5. It is divided into highbush blueberry, lowbush blueberry and rabbiteye blueberry, which are used as fruits after picking the blueberry fruit which is ripe in summer.

블루베리는 우리나라에서 주목을 받는 과실류이며, 인체에 미치는 생리작용 효과가 이미 검증되어 잘 알려져 있다.Blueberries are the fruit of attention in Korea, and the effect of physiological effects on the human body has already been well known.

블루베리에 대한 연구로는 과실 내 페놀성분의 활성산소 라디칼 흡수 효과, 산화 스트레스 억제효과, 항산화 효과 또는 이뇨작용 등이 보고되었으며 항균 및 항암활성에 대한 다양한 연구가 진행되고 있다.Studies on blueberries have reported active oxygen radical absorption effects of phenolic compounds in fruits, antioxidative effects, antioxidative effects or diuretic effects, and various studies on antimicrobial and anticancer activities have been carried out.

블루베리는 미국 타임지 선정 암예방 10대 수퍼푸드에 속할 정도로 항산화 능력이 우수하고 그 기능이 다양한 것으로 알려져 있다.It is known that blueberry has excellent antioxidant ability and has various functions to belong to the top ten super foods of American Time magazine.

특히, 안토시아닌이 많이 함유되어 있어 항산화 능력이 우수하며 시력개선, 암과 심장 질환 및 요로 감염증 예방에서부터 기억력 감퇴 및 운동 능력 감소와 같은 노화 지연 등 다양한 건강 기능적 효능이 알려져 있다.Especially, it has excellent antioxidant ability because it contains a lot of anthocyanins, and various health functional effects such as improvement of eyesight, prevention of cancer and heart disease and urinary tract infection, decline of memory and decrease of exercise capacity are known.

또한 페놀산, 안토시아닌, 레스베라트롤(resveratrol) 및 플라보노이드(flavonoid) 같은 파이토케미칼(pytochemical) 성분이 풍부하여 질병 예방 효능을 갖는 항산화 식품 중의 하나로 꼽히고 있으며 기타 스틸벤(stiben) 화합물, 섬유질과 비타민 A와 C, 미네랄 등이 함유되어 있으며 지방과 나트륨 함량이 낮은 것으로 알려져 있다.It is also considered to be one of the antioxidant foods that have a disease-preventing effect because of abundant pytochemical components such as phenolic acid, anthocyanin, resveratrol and flavonoid. Other stiben compounds, fiber, vitamin A and C , Minerals, etc. It is known that the content of fat and sodium is low.

상기와 같은 장점을 갖는 블루베리는 다른 과실류와 마찬가지로 일시에 출하되기 때문에 저장이 어려운 실정이므로 블루베리 과실의 일부는 주로 냉동하여 냉동과일로 이용되거나 블루베리 주스, 소주, 막걸리 또는 잼과 같은 여러 형태의 가공용 상품으로 제조되어 이용되고 있고, 블루베리 생과로서의 이용이 어려운 상황이다.The blueberries having the above advantages are difficult to be stored because they are shipped at the same time as other fruits. Therefore, some of the blueberry fruits are mainly frozen and used as frozen fruits or in various forms such as blueberry juice, shochu, , And it is difficult to use it as a blueberry raw material.

근래에는 생활수준이 향상되고, 대체의학이 널리 알려진 후 식품 또는 음식을 통하여 건강을 유지하고자하는 웰빙이 유행하면서, 건강을 유지하기 위한 건강보조식품으로서 기능성 물질을 함유한 식품이 널리 보급되고 있다.BACKGROUND OF THE INVENTION [0002] In recent years, there has been a proliferation of foods containing functional materials as health supplements for maintaining health, while improving living standards and promoting wellness for maintaining health through food or food after alternative medicine is widely known.

이러한 기능적 특징을 가진 블루베리 과실은 생식 또는 냉동보존하면서 이용되는 외에 잼, 쥬스 및 와인 등의 가공제품으로 이용되거나, 최근 블루베리의 건강 기능 효과에 대한 연구 결과가 지속적으로 발표되면서 국내외에서 이를 소재로 한 가공식품의 개발이 활발히 이루어지고 있다.In addition to being used for reproduction or cryopreservation, blueberry fruits with these functional characteristics can be used as processed products such as jams, juices and wines, or recently, research results on the health effect of blueberries have been continuously announced, And the like are being actively developed.

또한, 블루베리를 대상으로 한 연구는 약제 및 색소에 한정되었을 뿐, 블루베리를 식품소재로 사용하기 위한 연구는 아직 많이 활성화되어 있지않은 실정이다.In addition, studies on blueberries have been limited to pharmaceuticals and pigments, and studies for using blueberries as food materials have not yet been activated.

블루베리를 식품에 활용한 사례로는 발효식초 및 음료조성물(등록특허 제10-911108호), 블루베리 엿(등록특허 제10-895629호), 발효주(등록특허 제10-883862호), 조미식품(출원번호 제10-2010-113211호), 녹두 빈대떡(출원번호 제10-2011-1056호), 면류(출원번호 제10-2011-1054호), 젤리(등록특허 제10-1156625호), 차 음료(출원번호 제10-2008-7000523호) 등이 있으나, 블루베리를 찐빵의 주재료로 사용한 예는 아직까지는 없었다.Examples of utilizing blueberries for food include fermented vinegar and beverage composition (registered patent No. 10-911108), blueberry peel (registered patent No. 10-895629), fermented wine (registered patent No. 10-883862) Japanese Patent Application No. 10-2010-113211), mung bean paste (patent No. 10-2011-1056), noodle (application No. 10-2011-1054), jelly (registered patent No. 10-1156625) , And tea beverages (No. 10-2008-7000523). However, there has not yet been an example of using blueberry as a main ingredient in steamed bread.

한편, 호두는 호두나무의 열매를 지칭하는 것으로서, 호두의 속살은 지방이 많고 맛이 고소하여 식용으로 사용하며, 한방에서 변비나 기침의 치료, 동독(銅毒)의 해독 따위의 약재로 쓰는 것이다.On the other hand, the walnut refers to the fruit of the walnut tree. The walnut bark is used as food for a lot of fat and taste, and it is used as medicine for the treatment of constipation, cough, and detoxification of copper poison .

호두에 포함된 필수아미노산에 의해서 혈압을 낮추고, 혈중 콜레스테롤을 저하시키며, 동맥의 탄력성을 유지시켜 동맥경화 방지 및 노화방지와 신진대사를 촉진시키고, 무기질 및 비타민 B1에 의해 피부미용과 강장작용에 도움을 줄 수 있는 것이다.Helps reduce blood pressure, lower blood cholesterol, maintain arterial elasticity, prevent arteriosclerosis, promote aging and metabolism, and help with skin and tonic effects by minerals and vitamin B1 .

특히, 호두에는 오메가-3라는 불포화지방산이 함유되어 있어, 호두를 섭취함으로써 상기 오메가-3를 통해서 혈관벽을 보호하고 심장박동을 조절하는 등의 기능으로 심장질환을 예방한다고 알려져 있으며, 상기 오메가-3는 체내에서 만들어지지 않으므로 반드시 음식을 통해 섭취하여야 하고, 성인의 1일 호두 권장 섭취량은 호두 2알 정도의 분량이다.Particularly, walnuts contain an unsaturated fatty acid called omega-3, and it is known that ingestion of walnuts protects the blood vessel wall through omega-3 and controls heart beat, thereby preventing heart disease. The omega-3 Is not made in the body, so it must be consumed through food. The recommended daily amount of walnuts for adults is about 2 walnuts.

또한, 호두에 함유되어 있는 레시틴 역시 기억력 증진에 도움을 주는 효과가 있어 수험생들이 필수로 섭취해야 하는 음식으로 호두가 각광받고 있으므로, 이러한 호두가 함유된 호두과자 역시 건강식품으로 인기가 있다.In addition, the lecithin contained in the walnut also has the effect of helping to improve memory, because the walnut is spotlighted as a food that students must take indispensable, these walnuts containing walnuts are also popular as a health food.

호두과자는 일반적으로, 껍질을 벗긴 호두의 속살을 잘게 쪼개거나 갈아서, 이를 밀가루와 섞은 다음, 호두 알 모양으로 둥글게 구워 만든 빵으로써, 보통 호두과자의 내부에 단팥 앙금 등을 첨가하여 호두과자의 맛을 내는 것이 일반적이다.Walnut cookies are generally made by slicing or grinding the husks of peeled walnuts, mixing them with wheat flour, and then baking them in a walnut egg shape. Usually, the bread is made by adding a bean jam to the inside of the walnut cookies, .

근래에는 소비자들이 음식물의 섭취를 통한 건강 증진 등에 관심이 높아지면서, 전통적인 기호식품이라 하더라도 각종 인체에 유익한 영양소가 풍부한 기능성 식품을 선호하는 경향이 많아지고 있다.In recent years, consumers are increasingly interested in health promotion through ingestion of food, and there is a growing tendency to prefer functional foods rich in nutrients beneficial to various human bodies even if they are traditional food.

종래의 대부분의 호두과자는 소비자들에게 인기있는 제품이기는 하나, 풍부한 영양소와 다양한 맛을 원하는 소비자들의 기대에 크게 못 미친다는 문제점이 있었다.
Most conventional walnut confectionery is a popular product for consumers, but it has a problem in that it is far below the expectation of consumers who want rich nutrients and various flavors.

(1) 한국 등록특허 제10-659225호 "단호박 및 쌀가루 함유 찐빵의 제조방법"(1) Korean Patent No. 10-659225 "Method for producing steamed bread containing pumpkin and rice flour" (2) 한국 등록특허 제10-586445호 "녹차 찐빵 및 그 제조방법"(2) Korean Patent No. 10-586445 "Green tea steamed bread and its manufacturing method & (3) 한국 등록특허 제10-770038호 "쌀 찐빵의 제조방법"(3) Korean Patent No. 10-770038 "Method for producing rice steamed bread" (4) 한국 등록특허 제10-1047330호 "밥 찐빵 제조방법"(4) Korean Patent No. 10-1047330 "Method for producing rice steamed bread & (5) 한국 등록특허 제10-1151714호 "찐빵의 제조방법"(5) Korean Patent No. 10-1151714 "Method for producing steamed bread" (6) 한국 등록특허 제10-666054호 "구아바 식물성분을 함유한 찐빵 및 제조방법"(6) Korean Patent No. 10-666054 "steamed bread containing guava plant ingredients and preparation method" (7) 한국 등록특허 제10-963480호 "오디 찐빵 및 그 제조방법"(7) Korean Patent No. 10-963480 "Oddi-steamed bread & (8) 한국 등록특허 제10-938472호 "한약재를 이용한 찐빵의 제조방법"(8) Korean Patent No. 10-938472 "Method for manufacturing steamed bread using herbal medicine material" (9) 한국 등록특허 제10-1063169호 "야채볶음밥 찐빵의 제조방법"(9) Korean Patent No. 10-1063169 "Method for preparing vegetable fried rice steamed bread" (10) 한국 등록특허 제10-1063165호 "딤섬 찐빵의 제조방법"(10) Korean Patent No. 10-1063165 "Method for producing dim sum steamed bread" (11) 한국 등록특허 제10-1063166호 "고추장 비빔볶음밥 찐빵의 제조방법"(11) Korean Registered Patent No. 10-1063166 "Preparation method of kochujang bibim fried rice steamed bread & (12) 한국 등록특허 제10-1056792호 "고추잡채밥 찐빵의 제조방법"(12) Korean Registered Patent No. 10-1056792 "Preparation method of red pepper sauce steamed bread & (13) 한국 특허공개번호 제10-2012-51882호 "블루베리를 주재로 하는 조미식품"(13) Korean Patent Publication No. 10-2012-51882 "seasoned food based on blueberry" (14) 한국 특허공개번호 제10-2012-79712호 "블루베리 녹두 빈대떡의 제조방법"(14) Korean Patent Laid-Open No. 10-2012-79712 "Method for producing blueberry mung bean paste" (15) 한국 특허공개번호 제10-2012-79710호 "블루베리 국수용 면발의 제조방법"(15) Korean Patent Laid-Open No. 10-2012-79710 entitled "Method of producing noodles for blueberry noodles"

본 발명은 상기와 같은 종래의 문제점을 해결하기 위해 개발된 것으로서, 본 발명의 블루베리 호두 찐빵 및 그 제조방법은,The present invention was developed to solve the above conventional problems, the blueberry walnut steamed bread of the present invention and its manufacturing method,

찐빵 소에 호두 알갱이 성분이 포함되도록 하고, 나아가 찐빵 외피에 블루베리 성분이 포함되도록 하여서, 찐빵을 먹을 때 찐방 소에 함유된 호두 알갱이에 의해 씹히는 식감과 호두 알갱이의 고소한 맛과 향미는 물론, 블루베리에 의한 찐빵 외관이 보라색의 부여로 외관상으로도 특이한 색감을 갖도록 하여 찐빵의 영양적 측면 및 관능적 기호도 측면에서 바람직한 블루베리 호두 찐빵 및 그 제조방법을 제공함을 목적으로 한다.The walnut granules should be included in the steamed buns, and the blueberry ingredients in the steamed bun shells, so that the texture and chewy taste and flavor of the walnut kernels, which are chewed by the walnut kernels contained in the steamed buns, It is an object of the present invention to provide a blueberry walnut steamed bun and its manufacturing method which are desirable in terms of nutritional and sensory taste of the steamed bun by the appearance of the steamed bread by the berry to give the appearance of purple.

본 발명은 찐빵에 호두와 블루베리가 함유되어 있어 항산화 효과, 소염효과, 노화방지효과 및 심장병 예방효과가 매우 뛰어난 블루베리 호두 찐빵을 제조하는 것을 목적으로 한다.The object of the present invention is to produce a blueberry walnut steamed bread having excellent antioxidative effect, anti-inflammatory effect, anti-aging effect and prevention of heart disease by containing walnut and blueberry in steamed bread.

또한, 본 발명은 찐빵 고유의 맛을 유지하면서도 블루베리와 호두의 고유의 맛과 향 및 식감이 적절하게 조화되어 그 맛과 향이 탁월하게 좋은 블루베리 호두 찐빵을 제조하는 것을 목적으로 한다.It is another object of the present invention to produce a blueberry walnut steamed bread which has an inherent taste, aroma, and texture of blueberries and walnuts, while maintaining the original taste of steamed bread, and having excellent taste and flavor.

또한, 본 발명은 블루베리 특유의 보라색을 띠고 있어 색감이 매우 아름다워 고급스러운 분위기가 나는 호두 찐빵을 제조하는 것을 목적으로 한다.
In addition, the present invention aims to produce a walnut steamed bread having a purple color peculiar to blueberry and having a very beautiful color feeling and having a luxurious atmosphere.

상기 목적에 따라, 본 발명은 기능성 성분이 뛰어난 블루베리와 호두를 이용하여 찐방 소에 함유된 호두 알갱이에 의해 씹히는 식감과 호두 알갱이의 고소한 맛과 향미는 물론, 블루베리에 의한 찐빵 외관이 자주색의 부여로 외관상으로도 특이한 색감을 갖도록 하여 찐빵의 영양적 측면 및 관능적 기호도 측면에서 바람직한 블루베리 호두 찐빵을 제공하여 인체에 유익함을 줄 수 있는 블루베리 호두 찐빵을 제조하기 위한 제조방법을 제공한다.According to the above object of the present invention, there is provided a process for producing a nutritional composition, which comprises using a blueberry and a walnut which are excellent in functional ingredients, to have a texture and a taste of a walnut kernel crumbled by walnut kernels contained in a steam room, The present invention also provides a method for producing a blueberry walnut steamed bread having a unique color tone on the appearance and giving a desirable blueberry walnut steamed bread in terms of nutritional aspects and sensual preference of steamed bread.

상기 목적을 달성하기 위하여 본 발명은 외피에 소를 넣어 형성된 찐빵에 있어서, 상기 소는 호두 알갱이가 함유된 것을 특징으로 하는 블루베리 호두 찐빵을 제공한다.In order to achieve the above object, the present invention provides a steamed bread formed by putting cow into a shell, wherein the cow contains walnut kernels.

또한, 본 발명은 상기 호두 알갱이 함량이 찐빵 전체의 5 ~ 10중량%인 것을 특징으로 하는 블루베리 호두 찐빵을 제공한다.Also, the present invention provides a blueberry walnut steamed bread characterized in that the walnut kernel content is 5 to 10% by weight of the whole steamed bread.

그리고, 본 발명은 상기 찐빵 외피에 블루베리 분말이나 과즙이 찐빵 전체의 1 ~ 2중량% 포함된 것을 특징으로 하는 블루베리 호두 찐빵을 제공한다.And, the present invention provides a blueberry walnut steamed bread, characterized in that containing 1 ~ 2% by weight of the whole steamed bread blueberry powder or juice in the steamed bread jacket.

본 발명은 찐빵 소를 제조하는 단계; 찐빵 외피 반죽을 제조하는 단계; 상기 찐빵 외피 반죽을 숙성시키는 단계; 숙성된 상기 찐빵 외피 반죽으로부터 찐빵 외피를 제조하는 단계 및 상기 찐빵 외피의 내부에 상기 찐빵 소를 넣어 찐빵을 성형하는 단계를 포함하는 찐빵의 제조방법에 있어서,The present invention relates to a process for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,

상기 찐빵 소를 제조하는 단계는, 호두의 껍질을 벗겨서 내용물을 잘게 가공하여서 된 호두 알갱이와, 팥을 2:8의 중량비로 혼합하여 찐빵 소를 제조하는 것을 특징으로 하고;Wherein the step of producing the steamed bread is characterized in that steamed bread is prepared by mixing the walnut kernels and the red beans in a weight ratio of 2: 8 by stripping the husks of the walnuts and finely finishing the contents;

상기 찐빵 외피 반죽을 제조하는 단계는,Wherein the step of preparing the steamed-

밀가루 100중량%에, 블루베리 분말이나 과즙 1.9 ~ 3중량%, 설탕 4.5 ~ 8중량%, 소금 1.9 ~ 3중량%, 버터 3.7 ~ 6중량%, 파우더 0.9 ~ 1.5 중량%, 이스트 2.1 ~ 4중량%, 우유 14 ~ 25중량% 및 물 70 ~ 90중량%를 혼합하고 반죽하는 것을 특징으로 하는 것이다.
To 100% by weight of flour, blueberry powder or juice 1.9 to 3% by weight, sugar 4.5 to 8% by weight, salt 1.9 to 3% by weight, butter 3.7 to 6% by weight, powder 0.9 to 1.5% by weight, yeast 2.1 to 4% by weight %, 14 to 25% by weight of milk and 70 to 90% by weight of water is characterized by mixing and kneading.

이상 상술한 바와 같이 본 발명의 블루베리 호두 찐빵 제조방법으로 제조된 블루베리 호두 찐빵에 따르면,According to the blueberry walnut steamed bread manufactured by the method of manufacturing a blueberry walnut steamed bread of the present invention as described above,

호우 알갱이를 찐빵 소의 주성분으로 포함되도록 하므로서 통상적인 찐빵에 비해 새로운 고소한 맛과 향미, 씹히는 질감을 지니고 있고, 나아가 찐빵 외피에 블루베리 성분이 포함되도록 하여 외관상으로도 특이한 자주색의 색감을 지니므로 관능적 기호도 측면에서 우수한 효과가 있다.It has a new flavor, flavor and texture compared to ordinary steamed bread by containing the heavy pellets as the main component of the steamed bread cereal. Furthermore, it has blueberry component in the steamed bread crust and further has an unusual purple color. There is an excellent effect in terms of.

또한, 본 발명에 따른 블루베리 호두 찐빵은 일반소비자가 기호식품인 찐빵을 섭취하므로서 자연스럽게 블루베리 및 호두 성분이 가지고 있는 특유의 생리활성 성분을 손쉽게 섭취할 수 있도록 하는 효과가 있고, 영양면에서도 일반소비자들에게 인체에 유익함을 줄 수 있도록 하는 효과가 있다.
In addition, the blueberry walnut steamed bread according to the present invention has an effect of allowing a consumer to easily take a specific physiologically active ingredient possessed by the blueberry and the walnut ingredient naturally by eating the steamed bread, which is a typical food, It has the effect of allowing consumers to benefit the human body.

상기와 같은 목적을 달성하기 위해서 본 발명의 블루베리 호두 찐빵 및 그 제조방법은,Blueberry walnut steamed bread of the present invention and its manufacturing method in order to achieve the above object,

상기 찐빵 소를 제조하는 단계는,The step of producing the steamed bread may include:

호두의 껍질을 벗겨서 내용물을 잘게 가공하여서 된 호두 알갱이와, 팥을 2:8의 중량비로 혼합하여 찐빵 소를 제조하는 것을 특징으로 하고;Peeled off the walnuts, finely crushed the walnut kernels, and red beans at a weight ratio of 2: 8 to produce steamed bread.

상기 찐빵 외피 반죽을 제조하는 단계는,Wherein the step of preparing the steamed-

밀가루 100중량%에, 블루베리 분말이나 과즙 1.9 ~ 3중량%, 설탕 4.5 ~ 8중량%, 소금 1.9 ~ 3중량%, 버터 3.7 ~ 6중량%, 파우더 0.9 ~ 1.5 중량%, 이스트 2.1 ~ 4중량%, 우유 14 ~ 25중량% 및 물 70 ~ 90중량%를 혼합하고 반죽하는 것을 특징으로 하는 것이다.To 100% by weight of flour, blueberry powder or juice 1.9 to 3% by weight, sugar 4.5 to 8% by weight, salt 1.9 to 3% by weight, butter 3.7 to 6% by weight, powder 0.9 to 1.5% by weight, yeast 2.1 to 4% by weight %, 14 to 25% by weight of milk and 70 to 90% by weight of water is characterized by mixing and kneading.

본 발명은 외피에 소를 넣어 형성된 찐빵에 있어서, 상기 찐빵 소는 호두 알갱이 성분이 함유된 것을 특징으로 하는 블루베리 호두 찐빵 및 그 제조방법을 제공한다.The present invention provides steamed walnut steamed bread and a method for producing the same, wherein the steamed bread is put in a cow's shell and the steamed cow contains walnut kernels.

이하, 본 발명을 보다 상세히 설명하면 아래와 같다.Hereinafter, the present invention will be described in detail as follows.

본 발명은 외피에 소를 넣어 형성된 찐빵에 있어서, 블루베리 분말이나 과즙과 호두 알갱이 성분이 함유된 블루베리 호두 찐빵인 것을 특징으로 한다.The present invention is a steamed bun formed by putting a cow in the outer shell, characterized in that the blueberry walnut steamed bun containing blueberry powder or juice and walnut kernels.

이때, 호두 알갱이는 찐빵 소에 포함된다.At this time, the walnut kernels are included in the steamed bun.

호두 알갱이는 호두의 껍질을 벗겨서 내용물을 잘게 가공하여 호두 알갱이를 얻는다.Walnut pellets are peeled off the walnuts and finely processed to obtain walnut pellets.

호두의 껍질을 벗겨서 내용물을 잘게 가공하면 호두가 크고 작은 알갱이로 부서지게 되고, 이를 채로 거를 필요없이 그대로 하여 호두 알갱이를 얻는다.When the walnuts are peeled and the contents are finely processed, the walnut is broken into large and small pellets, and the walnut pellets are obtained without leaving the pellets.

한편, 상기 호두 알갱이의 함량은 5 ~ 10중량%인 것이 바람직하다.On the other hand, the content of the walnut kernels is preferably 5 to 10 wt%.

호두 알갱이의 함량이 10중량% 보다 많으면 비경제적이고, 5중량% 보다 적으면 호두의 고유한 특성이 드러나기 어려우므로 찐빵의 맛, 향, 식감 등 관능적 기호도 및 영양성분의 함량이 저하되기 때문이다.If the content of walnut kernels is more than 10% by weight, it is uneconomical. If the content of walnut kernels is less than 5% by weight, inherent characteristics of walnuts are hard to be revealed, and thus the content of sensory preference such as taste,

아울러, 성인의 1일 호두 권장 섭취량은 호두 2~5알 정도의 분량이므로, 찐빵 소에 포함되는 호두 알갱이의 함량이 많다고 하여서 모두가 건강에 유익한 것이 아니라, 1일 권장량 정도의 적당한 호두 알갱이의 섭취면 충분하다.In addition, since the recommended intake of walnuts for adults is about 2 to 5 walnuts per day, the content of walnut kernels contained in steamed buns is not high enough for all of them to be healthy, but the amount of suitable walnut kernels consumed per day It is enough.

또한, 본 발명의 찐빵 외피에는 블루베리 분말이나 과즙이 더 포함될 수 있다.In addition, the steamed bread jacket of the present invention may further contain blueberry powder or juice.

본 발명의 블루베리 분말은 블루베리의 과실을 건조한 후, 분쇄하여 얻어질 수 있다. 블루베리를 건조한 후 분쇄하여 분말로 이용하면 블루베리를 장기보관할 수 있는 이점이 생긴다.The blueberry powder of the present invention can be obtained by drying fruit of blueberry and then pulverizing. When the blueberries are dried and then pulverized and used as a powder, there is an advantage that the blueberries can be stored for a long period of time.

본 발명에서 블루베리 건조법은 특별히 한정되는 것은 아니며, 자연 건조법 또는 열풍 건조법 등을 이용할 수 있다.In the present invention, the blueberry drying method is not particularly limited, and a natural drying method or a hot air drying method may be used.

바람직하게는 블루베리를 수확한 즉시 저온 급동결시켜 저장한 후, 건조기로 40℃ ~ 50℃에서 대략 7시간 이상 1차 건조한 후, 직사광선을 차단하여 2차로 태양건조시키는 것이 좋다. 본 발명에서는 블루베리를 수확한 즉시 저온 급동결시킴으로써 블루베리의 영양소의 파괴를 최대한 줄일 수 있다.Preferably, the blueberries are harvested immediately after harvesting at low temperature, and then stored at 40 ° C. to 50 ° C. for 1 hour or more at 40 ° C. to 50 ° C., and then sun-dried secondly by blocking direct sunlight. In the present invention, it is possible to reduce the nutrient destruction of blueberry to the utmost by freezing the blueberry immediately after harvesting.

또한, 본 발명은 직사광선을 차단하여 2차로 태양건조시킴으로써 블루베리 고유의 색깔을 그대로 유지할 수 있다. 직사광선을 차단하지 않고 태양건조시키면 블루베리가 탈색되어 고유의 색상을 유지할 수 없다는 문제가 생긴다. 여기서 직사광선을 차단하여 태양건조시키는 방법으로는 비닐하우스 내에서 차광막을 쳐서 건조시키는 방법 등을 이용할 수 있다.In addition, the present invention can maintain the inherent color of blueberry by shutting off direct sunlight and sun-drying it secondarily. If the sun is dried without blocking the direct sunlight, the blueberry may be discolored and the inherent color can not be maintained. Here, as a method of sun-drying by blocking direct sunlight, a method of drying by shading a light shielding film in a plastic house may be used.

본 발명에서 블루베리를 분쇄할 때에는 입자크기가 100㎛ 이하, 바람직하게는 10㎛ 이하가 좋다.When crushing blueberries in the present invention, the particle size is 100㎛ or less, preferably 10㎛ or less.

또한, 본 발명은 상기 블루베리 분말이 65% 이상 건조된 상태 또는 80% 이상 건조된 상태인 것이 바람직하다.In addition, in the present invention, the blueberry powder is preferably dried at least 65% or dried at least 80%.

또한, 본 발명은 상기 블루베리 분말을 진공포장하여 보관하는 것이 바람직하다. 분말을 진공포장하여 보관함으로써 영양소를 최대한 그대로 유지할 수 있다는 이점이 생긴다.In the present invention, it is preferable that the blueberry powder is packed in a vacuum. The advantage of being able to keep the nutrients as much as possible by storing the powder in vacuum packing.

한편, 본 발명의 블루베리 과즙은 본 발명이 속하는 기술분야에서 통상 사용하는 방법으로 얻어질 수 있다.On the other hand, the blueberry juice of the present invention can be obtained by a method commonly used in the art to which the present invention belongs.

예를 들면, 블루베리의 과실을 깨끗하게 세척한 후 녹즙기 또는 원액기 등으로 협잡물이 제거된 과즙을 얻을 수 있다.For example, after cleaning the fruit of the blueberry to clean the juice can be obtained by removing the contaminants, such as juice or juice.

본 발명에서는 상기와 같이 준비된 블루베리 분말 또는 블루베리 과즙 중 어느 하나를 밀가루를 포함하는 반죽에 첨가하여 찐빵 외피를 제조한다.In the present invention, any one of the blueberry powder or blueberry juice prepared as described above is added to the dough containing flour to produce a steamed bread shell.

본 발명은 블루베리가 함유되어 있어 항산화 효과, 소염효과, 노화방지효과 및 심장병 예방효과가 매우 뛰어난 효과가 있다.The present invention has an excellent antioxidative effect, anti-inflammatory effect, anti-aging effect and anti-heart disease effect because it contains blueberries.

더구나, 블루베리를 분말화하거나 과즙으로 하여 찐빵의 외피를 제조하는 데 사용할 경우, 찐빵 외피에 자주색을 부여하여 찐빵의 외관상 관능적 특성을 증진시키는 역할을 한다.In addition, when the blueberry powdered or used as a juice to produce a steamed bread shell, it serves to enhance the appearance of the steamed bread by giving purple to the steamed bread shell.

본 발명의 블루베리 호두 찐빵에 있어서 블루베리 분말이나 과즙이 1 ~ 2중량% 포함되는 것이 바람직하다.In the blueberry walnut steamed bread of the present invention, blueberry powder or juice is preferably contained in an amount of 1 to 2% by weight.

블루베리 분말이나 과즙의 함량이 1중량% 미만인 경우에는 블루베리의 자주색이 찐빵에 잘 표현될 수 없고 특유의 맛과 향미도 잘 살아나지 않으며, 2중량%를 초과할 경우에는 블루베리 특유의 맛이 두드러지게 되어 찐빵의 관능적 품질에 영향을 미칠 수 있기 때문이다.If the content of blueberry powder or juice is less than 1% by weight, the purple color of the blueberry may not be well expressed in the steamed bread, and the characteristic taste and flavor may not be revived well. This is noticeable because it can affect the sensory quality of steamed bread.

한편, 본 발명은 찐빵 소를 제조하는 단계; 찐빵 외피 반죽을 제조하는 단계; 상기 찐빵 외피 반죽을 숙성시키는 단계; 숙성된 상기 찐빵 외피 반죽으로부터 찐빵 외피를 제조하는 단계 및 상기 찐빵 외피의 내부에 상기 찐빵 소를 넣어 찐빵을 성형하는 단계를 포함하는 찐빵의 제조방법에 있어서,Meanwhile, the present invention relates to a method for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,

상기 찐빵 소를 제조하는 단계는 호두의 껍질을 벗겨서 내용물을 잘게 가공하여 얻은 크고 작은 호두 알갱이 및 팥을 2:8 의 중량비로 혼합하여 찐빵 소를 제조하는 것을 특징으로 한다.The step of producing the steamed bread is characterized in that steamed bread is prepared by mixing the large and small walnut kernels and red beans obtained by finely grinding the contents of the walnuts at a weight ratio of 2: 8.

즉, 본 발명의 블루베리 호두 찐빵은 찐빵 소의 주된 성분이 팥과, 호두 알갱이로 이루어져 있는 것을 특징으로 한다.That is, the blueberry walnut steamed bread of the present invention is characterized in that the main component of the steamed bread is composed of red beans and walnut seeds.

팥은 작업시간 10시간 전에 미지근한 물에 침지시켜 팥을 불려놓은 다음, 3시간 전에 설탕 및 소금 간을 한 후, 2~3시간 정도 삶은 다음 1~2시간 식혀 준비하였다.The red beans were soaked in lukewarm water 10 hours before the operation, and red beans were poured, and then sugar and salt were added 3 hours before boiling for 2-3 hours, followed by cooling for 1-2 hours.

상기 준비된 호두 알갱이 및 팥을 2:8의 중량비로 혼합하여 찐빵 소를 제조하였다.The prepared walnut kernels and red beans were mixed at a weight ratio of 2: 8 to prepare steamed bread.

본 발명의 찐빵의 외피는 통상의 찐빵 외피 제조방법에 따라 제조할 수 있다.The outer cover of the steamed bread of the present invention can be produced by a conventional method for producing a steamed bun.

즉, 밀가루, 이스트, 소금, 설탕 및 물을 일정 비율로 혼합하여 반죽한 다음 숙성시키고, 숙성된 외피 반죽은 일정한 크기로 잘라 찐빵 외피로 제조할 수 있다.That is, wheat flour, yeast, salt, sugar, and water are mixed at a certain ratio, kneaded and aged, and the aged outer dough can be cut into a predetermined size and made into a steamed bread husk.

찐빵 외피에는 버터 또는 마가린 및 기타 식품 첨가물이 더 첨가될 수 있다.Butter or margarine and other food additives may be added to the steamed bread crust.

한편, 바람직한 찐빵 외피 반죽의 재료는 밀가루, 블루베리 분말이나 과즙, 설탕, 소금, 버터, 파우더, 이스트, 우유 및 물로 이루어져 있다.On the other hand, the preferred steamed bread dough material is made of flour, blueberry powder or juice, sugar, salt, butter, powder, yeast, milk and water.

본 발명의 상기 찐빵 외피 반죽은 밀가루 100중량%에,The steamed bread dough of the present invention contains 100% by weight of wheat flour,

블루베리 분말이나 과즙 1.9 ~ 3중량%, 설탕 4.5 ~ 8중량%, 소금 1.9 ~ 3중량%, 버터 3.7 ~ 6중량%, 파우더 0.9 ~ 1.5 중량%, 이스트 2.1 ~ 4중량%, 우유 14 ~ 25중량% 및 물 70 ~ 90중량%로 이루어질 수 있다.Blueberry powder or juice 1.9 to 3% by weight, sugar 4.5 to 8% by weight, salt 1.9 to 3% by weight, butter 3.7 to 6% by weight, powder 0.9 to 1.5% by weight, yeast 2.1 to 4% by weight, milk 14 to 25 It may consist of 70% by weight to 90% by weight of water.

상기 설탕을 사용할 경우 단맛이 두드러져 전체적인 관능적 기호도가 저하될 수 있으므로, 설탕보다 포도당을 사용할 수 있다.When the sugar is used, since the sweetness is noticeable and the overall sensory preference may be lowered, glucose may be used rather than sugar.

상기 찐빵 외피 반죽을 숙성시키는 단계는 찐빵 외피 반죽 재료들을 혼합하고 반죽하여 얻은 찐빵 외피 반죽을 온도 38 ~ 40℃, 습도 80 ~ 90℃에서 1시간 동안 숙성, 발효시켜 이루어진다.The step of aging the steamed bread dough is performed by aging and fermenting the steamed bread dough obtained by mixing and kneading the steamed bread dough materials at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 hour.

숙성된 상기 찐빵 외피 반죽으로부터 찐빵 외피를 제조하는 단계는 작업자가 손으로 상기 숙성된 찐빵 외피 반죽을 약 45 ~ 50g 정도씩 떼어낸 다음, 직경 약 7 ~ 9㎝, 두께 약 0.8 ~ 1㎝가 되도록 밀대로 납작하게 펼쳐 찐빵 외피를 제조하거나, 자동으로 찐빵 외피를 성형하는 별도의 외피 성형기를 통해서 찐빵 외피를 성형하여 제조한다.In the step of preparing the steamed bread crust from the aged steamed bread crust dough, the worker removes the aged steamed crust crust batter by about 45 to 50 g by hand, and then, about 7 to 9 cm in diameter and about 0.8 to 1 cm in thickness A steamed bread crust is formed by flatly spreading it with a push rod, or a steam crush bread crust is formed through a separate crushing machine which automatically forms a crush steam crust.

그리고, 상기 찐빵 외피의 내부에 상기 찐빵 소를 넣어 찐빵을 성형하는 단계는 상기 찐빵 외피 100중량%에 상기 찐빵 소 30 ~ 35 중량%를 넣어 블루베리 호두 찐빵을 성형하는 단계를 의미한다.The step of forming the steamed bread by inserting the steamed bread into the inside of the steamed bread shell means that 30 to 35% by weight of the steamed bread is put into 100% by weight of the steamed bread shell to mold the blueberry walnut steamed bread.

상기 성형된 블루베리 호두 찐빵을 온도 38 ~ 40℃, 습도 80 ~ 90℃에서 1 ~ 1.5 시간 동안 숙성, 발효시킨다.The molded blueberry walnut steamed bread is aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 to 1.5 hours.

그 다음, 숙성, 발효된 블루베리 호두 찐빵을 100 ~ 120℃에서 약 7 ~ 10분간 찌면 본 발명의 블루베리 호두 찐빵을 얻을 수 있다.Then, if the fermented blueberry walnut steamed bread is aged at 100 to 120 ° C for about 7 to 10 minutes, the blueberry walnut steamed bread of the present invention can be obtained.

본 발명의 외피에 소를 넣어 형성된 찐빵에 있어서, 상기 찐빵 소는 블루베리와 호두 성분이 함유된 것을 특징으로 하는 블루베리 호두 찐빵 및 그 제조방법의 실시예는 다음과 같다.
In the steamed bread formed by putting the cow in the outer shell of the present invention, the steamed bread cow is an embodiment of a blueberry walnut steamed bread, characterized in that it contains a blueberry and walnut components and the production method is as follows.

[ [ 실시예Example ] ]

(1) 찐빵 소의 제조(1) Manufacture of steamed buns

호두는 호두의 껍질을 벗겨서 내용물을 잘게 가공하면 호두가 크고 작은 알갱이로 부서지게 되고, 이를 채로 거를 필요없이 그대로 하여 호두 알갱이를 준비하였다.When the walnuts were peeled and the contents were finely processed, the walnuts were broken into large and small pellets, and the walnut pellets were prepared by leaving the pellets without any need.

팥은 작업시간 10시간 전에 미지근한 물에 침지시켜 팥을 불려놓은 다음, 3시간 전에 설탕 및 소금 간을 한 후, 2~3시간 정도 삶은 다음 1~2시간 식혀 준비하였다.The red beans were soaked in lukewarm water 10 hours before the operation, and red beans were poured, and then sugar and salt were added 3 hours before boiling for 2-3 hours, followed by cooling for 1-2 hours.

상기 준비된 호두 알갱이 및 팥을 2:8의 중량비로 혼합하여 찐빵 소를 제조하였다.
The prepared walnut kernels and red beans were mixed at a weight ratio of 2: 8 to prepare steamed bread.

(2) 찐빵 외피 반죽의 제조(2) Preparation of steamed bread crust

밀가루 1kg을 준비하였고, 여기에 블루베리 분말이나 과즙 25g, 설탕 60g, 소금 20g, 버터 50g, 파우더 10g, 이스트 25g, 우유 20g을 첨가하고, 상기 혼합물에 물 800g을 첨가하여 혼합하고 반죽하였다.
1 kg of flour was prepared, to which 25 g of blueberry powder or juice, 60 g of sugar, 20 g of salt, 50 g of butter, 10 g of powder, 25 g of yeast, 20 g of milk were added, and 800 g of water was added to the mixture to mix and knead.

(3) 찐빵 외피 반죽의 숙성(3) aging of steamed bread crust

상기 찐빵 외피 반죽을 온도 38 ~ 40℃, 습도 80 ~ 90℃에서 1시간 동안 숙성, 발효시켜 찐빵 외피 반죽을 얻었다.
The steamed dough was aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 hour to obtain a steamed bread outer dough.

(4) 찐빵 외피의 제조(4) Manufacture of steamed bread crust

숙성된 상기 찐빵 외피 반죽을 45 ~ 50g 정도씩 떼어낸 다음, 직경 약 7 ~ 9㎝, 두께 약 0.8 ~ 1㎝가 되도록 작업자가 수동으로 밀대로 납작하게 펼쳐 찐빵 외피를 제조하거나, 자동으로 찐빵 외피 성형기를 통해 찐빵 외피를 제조하였다.
The aged steamed bread dough is peeled off by about 45 to 50 g, and then the bread is flattened manually by a worker so as to have a diameter of about 7 to 9 cm and a thickness of about 0.8 to 1 cm to produce a steamed bread crust, A steamed bread envelope was prepared through a molding machine.

(5) 찐빵의 성형(5) Molding of steamed bread

무게 45 ~ 50g의 상기 찐빵 외피의 내부에, 상기 찐빵 소 30 ~ 35g을 넣어서 찐빵 1개의 전체 무게가 약 80~ 85g 정도인 찐빵을 성형하였다.
A steamed bread having a total weight of about 80 to 85 g was formed by placing 30 to 35 g of the above steamed bread in the inside of the steamed bread crust having a weight of 45 to 50 g.

(6) 찐빵의 숙성(6) ripening of steamed bread

상기 성형된 찐빵을 온도 38 ~ 40℃, 습도 80 ~ 90℃에서 약 1시간 10분 동안 숙성, 발효시켰다.
The shaped steamed bread was aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for about 1 hour and 10 minutes.

(7) 찐빵 조리(7) steamed bread cooked

준비된 찐빵을 100 ~ 120℃에서 약 7 ~ 10분간 쪄서 블루베리와 호두 성분이 함유된 것을 특징으로 하는 블루베리 호두 찐빵을 얻었다.
The prepared steamed bread was steamed at 100 to 120 ° C for about 7 to 10 minutes to obtain a blueberry walnut steamed bread containing blueberry and walnuts.

상기 본 발명의 찐빵은 호두 알갱이를 찐빵 소의 주성분으로 포함되도록 하므로서, 통상적인 찐빵에 비해 새로운 고소한 맛과 향미, 씹히는 질감 등 관능적인 특성이 우수하다.The steamed bread according to the present invention contains walnut kernels as a main component of the steamed bread so that it has superior sensory properties such as a new flavor, flavor and texture compared to a conventional steamed bread.

또한, 본 발명의 찐빵은 블루베리 분말이나 과즙이 찐빵 외피에 첨가되어 외관상으로도 특이한 자주색의 색감을 지니므로 관능적 기호도 측면에서 우수하며, 블루베리가 가지고 있는 특유의 생리활성 성분을 자연스럽게 섭취할 수 있어서 일반소비자의 건강에 유익한 효과를 기대할 수 있다.
In addition, the steamed bread of the present invention has an extraordinary purple color in appearance by adding blueberry powder or juice to the steamed bread shell, and thus has excellent sensory preferences, and naturally ingests the unique physiologically active ingredients of blueberries. In this way, a beneficial effect on the health of the general consumer can be expected.

[[ 실험예Experimental Example 1] One]

[관능검사 결과][Sensory Test Results]

연령대별로 각 5명씩 총 30명의 관능검사 요원을 대상으로 블루베리 호두 찐빵의 윤기, 색깔, 향, 맛, 블루베리와 호두의 인지도, 구매의사 등을 관능검사로 실시한 결과는 아래 표와 같다.The sensory evaluation of blueberry walnut steamed bread, sensory evaluation of blueberry and walnut, sensory purchase, and taste of blueberry walnut steamed bread were carried out as follows.

* 10점법 = 10:아주 좋음, 7.5:좋음, 5:보통, 2.5:나쁨, 0:아주 나쁨10 points = 10: Very good, 7.5: Good, 5: Fair, 2.5: Poor, 0: Very poor

  윤기burnish 색깔Color incense flavor 블루베리, 호두Blueberry, walnut 구매
의사
purchase
doctor
종합적Comprehensive
인지도Awareness 기호도Likelihood 10대Teenager 6.26.2 6.66.6 5.85.8 5.65.6 6.26.2 5.45.4 5.96 5.96 20대20's 7.27.2 6.86.8 6.26.2 5.85.8 6.86.8 5.55.5 6.38 6.38 30대30s 7.57.5 88 7.27.2 7.87.8 7.27.2 5.65.6 7.22 7.22 40대40s 7.87.8 7.87.8 88 8.28.2 9.29.2 7.27.2 8.03 8.03 50대50s 99 8.88.8 9.29.2 8.88.8 9.89.8 99 9.10 9.10 60대60s 9.29.2 9.29.2 9.49.4 99 1010 9.29.2 9.33 9.33   7.82 7.82 7.87 7.87 7.63 7.63 7.53 7.53 8.20 8.20 6.98 6.98 7.67 7.67

상기 표에서와 같이 10~20대까지 본 제품에 대해 종합적 기호도가 조금 낮은 반면, 30대 이상에서는 선호도가 다소 높은 편임을 알 수 있다.As shown in the above table, the general preference degree of the product is slightly lower than that of the 10th to 20th, while the preference is higher in the 30th or over.

Claims (2)

외피에 소를 넣어 형성된 찐빵에 있어서,
상기 찐빵 소는 호두 알갱이 성분이 찐빵 전체의 5 ~ 10 중량% 함유되고,
상기 찐빵 외피는 블루베리 분말이나 과즙이 찐빵 전체의 1 ~ 2중량% 포함된 것을 특징으로 하는 블루베리 호두 찐빵.
In the steamed bread formed by putting the cow in the outer shell,
The steamed bun stuffing is 5 to 10% by weight of the whole walnut kernel steamed ingredients,
The steamed bread jacket is blueberry walnut steamed bread, characterized in that containing 1 ~ 2% by weight of the whole blueberry powder or juice steamed bread.
찐빵 소를 제조하는 단계; 찐빵 외피 반죽을 제조하는 단계; 상기 찐빵 외피 반죽을 숙성시키는 단계; 숙성된 상기 찐빵 외피 반죽으로부터 찐빵 외피를 제조하는 단계 및 상기 찐빵 외피의 내부에 상기 찐빵 소를 넣어 찐빵을 성형하는 단계를 포함하는 찐빵의 제조방법에 있어서,
상기 찐빵 소를 제조하는 단계는,
호두의 껍질을 벗겨서 내용물을 잘게 가공하여서 된 호두 알갱이와, 팥을 2:8의 중량비로 혼합하여 찐빵 소를 제조하는 것을 특징으로 하고;
상기 찐빵 외피 반죽을 제조하는 단계는,
밀가루 100중량%에, 블루베리 분말이나 과즙 1.9 ~ 3중량%, 설탕 4.5 ~ 8중량%, 소금 1.9 ~ 3중량%, 버터 3.7 ~ 6중량%, 파우더 0.9 ~ 1.5 중량%, 이스트 2.1 ~ 4중량%, 우유 14 ~ 25중량% 및 물 70 ~ 90중량%를 혼합하고 반죽하는 것을 특징으로 하는 블루베리 호두 찐빵의 제조방법.
Producing a steamed bread cereal; Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,
The step of producing the steamed bread may include:
Peeled off the walnuts, finely crushed the walnut kernels, and red beans at a weight ratio of 2: 8 to produce steamed bread.
Wherein the step of preparing the steamed-
To 100% by weight of flour, blueberry powder or juice 1.9 to 3% by weight, sugar 4.5 to 8% by weight, salt 1.9 to 3% by weight, butter 3.7 to 6% by weight, powder 0.9 to 1.5% by weight, yeast 2.1 to 4% by weight %, Milk 14 to 25% by weight and water 70 to 90% by weight of the manufacturing method of a blueberry walnut steamed bread, characterized in that the dough and kneading.
KR1020120081886A 2012-07-26 2012-07-26 Method for preparation of functional walnut steamed bread having blueberry KR101402079B1 (en)

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