KR20140132919A - method of making bread - Google Patents

Abstract

The present invention relates to a manufacturing method of bread with peeled chest nuts from Kongju (a Korean city) and bread with peeled chestnuts where the peeled chestnuts are mixed and further mixed with white flour dough which has sticky rice, white flour, purified water, margarine, sugar, tablet salt, eggs, sticky syrup, baking powder, and sodium hydrogen carbonate and are mixed; and the mixture of the peeled chestnuts and the white flour dough is molded in a certain bread shape, rapidly frozen, and baked in an oven. The present invention relates to the chestnut bread and the manufacturing method of the same where the bread with the peeled chestnuts has better taste and smell such that all the people are likely to enjoy the bread; and quick freezing enables the bread with the peeled chestnuts to be stored and distributed for a long time.

Description

{Method of making bread}, method of making bread,

More particularly, the present invention relates to a method for manufacturing a starch bread containing a pruning starch, and more particularly, to a starch starch prepared by mixing a starch starch with glutinous rice flour, purified water, margarine, sugar, salt, egg, starch, baking powder, Sodium is mixed and kneaded into a kneaded dough, and the mixture is shaped into a certain type of bread, then rapidly frozen in a freezer and then baked in an oven to improve the taste and aroma of the product. The present invention also relates to a method for manufacturing a starch bread containing a princess starch, which can be stored and distributed for a long period of time according to rapid freezing, and an egg starch.

Princess chestnut, which is consumed as a stock or snack in everyday life, has been used as a major food resource, along with cereals such as rice and barley, as a source of excellent carbohydrates as starch, with the exception of moisture. In addition, as a source of natural beta-carotene and various minerals, vitamins and dietary fiber, its nutritional and functional properties have been confirmed, and it has been used as a material for convenience foods, preference foods, and health supplements.

Especially, princess' s chestnut is high in carbohydrate and vitamin C, low in moisture, high in calories, toxic in benzphyrin, which is one of carcinogenic substances, and rich in vegetable fiber, And lowering stress, and so on.

As the nutritional and functional properties of prunus chestnut have been known through various researches and experiments, the demand for prunus chestnut has been increased, and various processed products using the prunus chestnut have been developed as well as various cooking methods.

Among the various processed products using princess chestnut, it is widely used in bakery industry for cakes and breads, but it is manufactured only in the form of past cake or bread using only princess chestnut ingredients. There is no problem.

Water-soluble flaxseed oil can produce foods containing a large amount of omega-3 fatty acids, and can be added to foods to produce omega-fatty acid-rich and low-cholesterol-containing products.

In order to solve the above-mentioned problems and problems, the present invention is to solve the above-mentioned problems and to solve the above problems, The bread is rapidly frozen in a freezer and baked in an oven to improve the flavor and aroma of the bread as compared to a conventional bread made of only glutinous rice, The present invention is also directed to a method for manufacturing a bread containing prunus chestnut which can be stored and distributed for a long period of time by quick freezing.

The present invention relates to a process for preparing chestnuts by mixing chrysanthemum chestnut, sugar, and water at a ratio of 1: 1: 1, 5 to 30 parts by weight of water and 5 to 30 parts by weight of water are kneaded and kneaded into an automatic molding machine to prepare a starting material; 0.1 to 1 part by weight of butter, 0.1 to 1 part by weight of green tea powder, 5 to 30 parts by weight of flour, 0.1 to 1 part by weight of salt, 0.05 to 0.5 part by weight of baking powder, 0.01 to 0.1 part by weight of sodium hydrogencarbonate, Kneading the mixture and kneading the kneaded mixture into an automatic molding machine to prepare a surface; A step of preparing a pruning bamboo bread into an automatic molding machine; 5 to 30 parts by weight of flour, 5 to 30 parts by weight of wheat flour, 0.1 to 1 part by weight of sugar powder, 3 to 8 parts by weight of egg, and 3 to 8 parts by weight of cocoa are mixed and knitted in a woven bag; Freezing at -18 占 폚 or lower and cryopreserving; And a process of baking the product in an oven after defrosting, and a process for producing a princess starch bread containing the pruning starch residue.

According to the present invention, the bread containing the pruning residue is improved in taste and flavor compared with a commonly prepared bread made only from glutinous rice and is improved in texture and is a preferred bread product for both male and female. It is also possible to produce functional diet nutritional breads by lowering the content of flour and increasing the content of prunus amylase, which contains a large amount of fiber.

In the present invention, glutinous rice and pruning oil are mixed, uniformly formed, and then rapidly frozen in a rapid freezer at -30 to -50 ° C., so that they can be stored and distributed for a longer period of time than ordinary bread. And it is also possible to prevent deterioration of the taste, flavor, and texture of bread produced after the baking process.

The present invention relates to a process for preparing chestnuts by mixing chrysanthemum chestnut, sugar, and water at a ratio of 1: 1: 1, 5 to 30 parts by weight of water and 5 to 30 parts by weight of water are kneaded and kneaded into an automatic molding machine to prepare a starting material; 0.1 to 1 part by weight of butter, 0.1 to 1 part by weight of green tea powder, 5 to 30 parts by weight of flour, 0.1 to 1 part by weight of salt, 0.05 to 0.5 part by weight of baking powder, 0.01 to 0.1 part by weight of sodium hydrogencarbonate, Kneading the mixture and kneading the kneaded mixture into an automatic molding machine to prepare a surface; A step of preparing a pruning bamboo bread into an automatic molding machine; 5 to 30 parts by weight of flour, 5 to 30 parts by weight of wheat flour, 0.1 to 1 part by weight of sugar powder, 3 to 8 parts by weight of egg, and 3 to 8 parts by weight of cocoa are mixed and knitted in a woven bag; Freezing at -18 占 폚 or lower and cryopreserving; And a process of baking the product in an oven after defrosting, and a process for producing a princess starch bread containing the pruning starch residue.

The water-soluble flaxseed oil is obtained by heating flaxseed at 100 DEG C for 20 minutes to remove water from flaxseed, followed by rapid cooling, and rapidly cooled The flaxseed was put in a milking machine and milked at a temperature of 100 ° C in a milking machine. The milk was filtered at 200 mesh to obtain filtered flaxseed oil. The flaxseed oil was naturally precipitated for 20 days and then the upper layer was recovered. And 50 g of flaxseed oil and 20 g of tocopherol were mixed with 25 g of water, and then 5 g of an emulsifier (Tween 60: Tween 60) was added to the mixture to prepare a flaxseed oil. And is coated with a high-speed rotation at 3000 rpm to produce a water-soluble flaxseed oil containing a large amount of omega-3 fatty acid.

The water-soluble flaxseed oil added in the present invention contains a large amount of omega-3 fatty acid, and is a water-soluble flaxseed oil in which malodor and cyanide (-CN) toxicity are removed, so that it tastes good and digestion is good. It does not happen, but it can always be savory and crunchy. The water-containing flaxseed oil-containing food of the present invention can be crushed and crunchy in taste and can maintain its original taste without causing rancidity in the air even when stored for a long period of time.

The present invention relates to a process for preparing a pruning residue, which comprises grinding a pruning primer, grinding it, and crushing it in a compressor to produce pruning primer; A pruning residue mixing step of mixing glutinous rice in a ratio of 1: 0.05-0.3 by weight to the pruning residue of the first step; Flour, green tea powder, sugar, egg, salt, syrup, baking powder and sodium bicarbonate; The process for mixing the bread dough of the second step with the dough of the third step comprises mixing 5 to 30 parts by weight of glutinous rice, 5 to 30 parts by weight of glutinous rice, 1 to 3 parts by weight of green tea powder, 1 to 10 parts by weight of sugar, 3 to 8 parts by weight of egg, 0.1 to 1 part by weight of salt, 0.1 to 1 part by weight of starch syrup, 0.05 to 0.5 part by weight of baking powder and 0.01 to 0.1 part by weight of sodium hydrogencarbonate, A bread forming step of shaping the bread into a shape; A rapid freezing step of rapidly freezing the raw paper shaped in the form of bread in the fourth step in a rapid freezer at -40 to -50 ° C; And baking the bakery product in the fifth step at a temperature of 180 to 250 ° C for 10 to 20 minutes in an oven.

The present invention relates to a process for preparing a pruning residue, which comprises grinding a pruning primer, grinding it, and crushing it in a compressor to produce pruning primer; A pruning step of mixing the pumpkin bottoms with the pruning residue in the first step at a ratio of 1: 0.05 to 0.3; Flour, almond powder, sugar, egg, salt, syrup, baking powder and sodium bicarbonate; Mixing the bread dough of the second step with the flour dough of the third step, wherein 5 to 30 parts by weight of glutinous rice, 5 to 30 parts by weight of wheat flour, 5 to 10 parts by weight of almond powder, 1 to 10 parts by weight of sugar, 3 to 8 parts by weight of egg, 0.1 to 1 part by weight of salt, 0.1 to 1 part by weight of starch syrup, 0.05 to 0.5 part by weight of baking powder and 0.01 to 0.1 part by weight of sodium hydrogencarbonate, A bread forming step of shaping the bread into a shape; A rapid freezing step of rapidly freezing the raw paper shaped in the form of bread in the fourth step in a rapid freezer at -40 to -50 ° C; And baking the bakery product in the fifth step at a temperature of 180 to 250 ° C for 10 to 20 minutes in an oven.

In the present invention, the process of manufacturing princess chestnut blanks is such that the pruning chestnuts are cooked by mulling or grinding, followed by crushing with a crusher. The princess' s chestnut is to remove the skin after washing, and it does not depend on the kind. Princess chestnut has a higher sugar content than ordinary chestnuts, so you do not have to add sweeteners to your production. Pumpkin bottoms can be used as a substitute for glutinous rice, after well-washed old pumpkin is cooked and then crushed by a crusher and crushed in a compressor to produce pumpkin bottoms.

In the present invention, the process of mixing the prunus nodule and the glutinous rice is a process of mixing the pruning nodule and the glutinous rice, and the glutinous rice is added to the princess nasturtium of the first process and then mixed in a mixer. At this time, the bean curd refuse mixed in the princess curd refuse is in a ratio of 1: 0.05 ~ 0.3 by weight. The mixing of glutinous rice in a ratio of 1: 0.05 ~ 0.3 to the weight of pruning syrup is aimed at producing a harmonious flavor by adding glutinous rice to the monotonous taste of pruning syrup. When glutinous rice is added to the pruning residue at a weight ratio of less than 1: 0.05, the monotonous taste of the pruning residue is strong and it is difficult to obtain a harmonious taste. When glutinous rice is added to the pruning residue at a ratio of 1: 0.3 or more, It is difficult to produce a harmonious taste.

Glutinous rice is a glutinous rice commonly used in the industry. Glutinous rice is obtained by boiling a crop such as pea, bean, bean curd, red bean, baby lima bean, rajirimarvin, navy bean belonging to the soybean curd in a pulverizer, It will be crushed. The addition of glutinous rice to the princess' s nectar is called bread crumbs.

In the present invention, baking powder, sugar, salt, and sodium hydrogencarbonate are added together and then mixed with a mixer to be kneaded. In the mixer, flour is mixed with baking powder, sugar, salt, sodium bicarbonate and added with purified water. Wheat flour used in dough may be selected from either gravity flour or strong flour, or a combination of both. Especially, when gravity flour and flour are mixed, they are mixed at a ratio of 1: 0.3 ~ 0.6 by weight. Mixing the gravity flour and the power flour at a weight ratio of 1: 0.3 to 0.6 is to improve the taste, flavor, and texture of the bread prepared after baking.

In the present invention, the bread forming process is a process of forming a bread by mixing bread dough into a dough, cutting the dough of the third process to a predetermined size, mixing a predetermined amount of the bread dough of the second process, . Here, bread dough and bread dough are blended to form a certain type of bread.

5 to 30 parts by weight of glutinous rice, 5 to 30 parts by weight of wheat flour, 1 to 10 parts by weight of sugar, 3 to 8 parts by weight of eggs, 0.1 to 1 part by weight of salt, 0.1 to 1 part by weight of starch, 0.1 to 1 part by weight of starch 0.05 to 0.5 parts by weight of baking powder, and 0.01 to 0.1 parts by weight of sodium hydrogencarbonate. In the molding of bread, glutinous rice can be produced by mixing Baekokgumgwa and pea sediment at a ratio of 1: 1, and pumpkin residue can be used instead of glutinous rice. If you use pumpkin dip, you can use the pumpkin as a healthy diet bread by eating the pumpkin with the taste of pumpkin by eating bread.

The shape of the bread mold depends on the type of bread and is not subject to its kind. It is preferably molded in the form of pie, patiette, manju, or galette. When the form of the bread mold is shaped in the form of pie, patiette, manju, or galette, the size and amount of flour dough, and the amount of bread dough to be mixed varies depending on the form.

In case of molding in the form of pie, the dough of the third step is cut into elliptical shape using a seal, folded in half, folded in half, After that, the bread crumb of the second step is put on the top of the cut dough and formed into a pie shape.

When the pie is manufactured, 12 to 20 parts by weight of margarine is added to the components of the bread molding to further improve the taste and flavor. Further, 1 to 3 parts by weight of green tea powder is further added to form a bread, whereby a pie containing a green tea component can be prepared.

In the case of molding in the form of pate, the flour dough of the third step is cut into a circular shape using a sealant, and then the flour dough of the second step is placed on the top of the cut dough and molded into a patatto form.

In case of Manchurian production, the flour dough of the third process is cut into a circular shape using a cannon, then the flour dough of the second process is placed on the top of the cut dough, and the bread dough is wrapped in flour dough, Lt; / RTI >

In the case of manufacturing in the form of galette, the dough of the third step is cut into elliptical shape using a sealant, and then the second step of the dough is placed on the top of the cut dough, and the dough is removed from the dough. Both ends of the dough are baked and molded in the form of a galette.

When 5 to 10 parts by weight of almond powder is further mixed in the production of the pate or galette bread, the bread can be molded to enjoy the nutty taste and nutrition of the nuts together.

In the present invention, the rapid freezing process is a process of rapidly freezing a loaf of bread, and the loaf of the fourth process is rapidly frozen in a freezer. At this time, the rapidly frozen bread products are rapidly frozen in a rapid freezer of -30 to -50 ° C until the inside is frozen. Rapid freezing in a freezer at -30 ~ -50 ℃ can store and distribute for longer than bakery products that are manufactured in general. In addition to preventing the breakage of loaf tissue during the freezing process, And the taste, flavor, and texture of bread produced after roughing are prevented from deteriorating.

Rapidly frozen bread products in a freezer are preferably stored in a freezer at -18 to -30 ° C.

In the present invention, the baking process is a process of baking a frozen bakery product in an oven, and bakes the bakery product of the fifth process in an oven. The oven used is an oven commonly used in the art. The heating temperature and the heating time vary in the oven depending on the shape, size and amount of the raw paper. Preferably, the oven is heated at a temperature of 180 to 250 ° C, and the baked product is heated for 10 to 20 minutes until the outer surface thereof is browned.

Example 1: Glutinous rice bread containing princess albumin

Princess Chestnut: Sugar: 10kg of water: 10kg: 10kg of chestnuts, chestnuts made of chestnuts, 10kg of boiled chestnuts, 3kg of glutinous rice, 3kg of sugar, 5kg of flour and 5kg of water are kneaded and put into an automatic molding machine Prepare the ingredients.

1 kg of butter, 1 kg of green tea powder, 30 kg of flour, 1 kg of baking powder, 0.5 kg of baking powder, 0.1 kg of sodium hydrogencarbonate and 8 kg of egg are kneaded and kneaded into an automatic molding machine to prepare a surface kneader, .

30 kg of flour, 30 kg of flour, 1 kg of sugar powder, 8 kg of egg and 8 kg of cocoa are put into a knitted bag and frozen at -18 ° C for freezing, and the product is defrosted and baked in the oven.

Example 2: Bread containing princess albumin

After pruning the prime mug, it is crushed in a crusher, crushed in a compressor, and then pruning is made. After ripening the beans, they are crushed in a crusher and crushed in a compressor to produce white pine bark and pea bark.

Bread beans are prepared by adding 1.5 kg of bonito bean paste to 10 ㎏ of pruning ground nuts. 2 kg of the strong flour, 0.9 kg of the gravitic flour, 3 kg of the margarine, 0.05 kg of the sugar, 0.1 kg of the egg, 0.05 kg of the salt and 2 kg of the purified water are mixed and kneaded to prepare the flour dough. The flour dough may be prepared by mixing 0.05 kg of corn flour.

The dough (40 g) was cut into elliptical shapes using a bag, folded in half, folded in half, and cut into elliptical shapes again using a cannula, followed by repeating the process five times. Then, the bread dough (100 g) Place it on the top of the dough and mold it in the form of pie, and freeze quickly in a -40 ° C freezer until the inside is frozen. The formed pie-shaped molded product is heated in an oven at 200 ° C for 15 minutes until the outer surface of the pie becomes browned.

Example 3: Bread containing princess albumin

After pruning the prime mug, it is crushed in a crusher, crushed in a compressor, and then pruning is made. The beans and peas, such as kidney beans or bean curd, are cooked in a grinder and then crushed in a crusher to produce white bean bran and pea bran. The baking sludge is prepared by adding 1kg of Baekok mugwort and 1kg of pea sediment to 10kg of pruning mugwort. 0.5 kg of gravy flour, 0.5 kg of margarine, 0.25 kg of sugar powder, 0.07 kg of almond powder, 0.05 kg of egg, 0.01 kg of salt, and 0.5 kg of purified water are mixed and kneaded to prepare a flour dough.

The flour dough (40 g) was cut into a circular shape using a sieve, and then baked dough (100 g) was placed on the top of the cut dough and cut into a patatto shape. When the inside was frozen at -40 ° C, Freezing rapidly.

The formed patertite shaped article is heated in an oven at 200 ° C for 15 minutes until the outer surface of the patert is browned.

Example 4: Bread containing princess albumin

After pruning the prime mug, it is crushed in a crusher, crushed in a compressor, and then pruning is made. The beans and peas, such as kidney beans or bean curd, are cooked in a grinder and then crushed in a crusher to produce white bean bran and pea bran.

The baking sludge is prepared by adding 1kg of Baekok mugwort and 1kg of pea sediment to 10kg of pruning mugwort. 2 kg of gravity flour, 0.8 kg of sugar, 0.7 kg of egg, 0.03 kg of starch syrup, 0.04 kg of salt, 0.03 kg of baking powder and 0.001 kg of sodium hydrogencarbonate are mixed and kneaded to prepare a flour dough.

The flour dough (40 g) was cut into a circular shape using a sieve, and then the above-mentioned bread dough (100 g) was placed on the top of the cut dough and the bread dough was wrapped in a dough and molded into Manchuria. Of the freezer of the rapid freezing machine until the inside is frozen. The formed Manchurian moldings are heated in an oven at 200 ° C. for 15 minutes until the outer surface of Manchuria becomes browned.

Example 5: Bread containing princess albumin

After pruning the prime mug, it is crushed in a crusher, crushed in a compressor, and then pruning is made. The beans such as kidney beans or bean curd are cooked, ground in a grinder, and crushed in a compressor to produce white alum extract. A baking soda is prepared by adding 2 kg of Baekok mugwort to 10 ㎏ of pruning ground residue. Grape flour 10 kg, almond powder 3 kg, egg 2 kg, margarine 5 kg, sugar 4 kg, fresh cream 0.1 kg, syrup 0.1 kg, sugar powder 0.15 kg, baking powder 0.07 kg, To produce a flour dough.

The dough (40 g) was cut into elliptical shapes using a sealant, and then the above-mentioned bread dough (100 g) was placed on the top of the cut dough while the dough was removed from the dough and the ends of the dough Shaped in the form of a galette, and rapidly frozen in a -40 ° C rapid freezer until the inside is frozen. The molded product in the form of a galette is heated in an oven at 200 DEG C for 15 minutes until the outer surface of the galette becomes browned.

Example 6: Glutinous rice bread containing princess albumin and water-soluble flaxseed oil

10 kg of water, 10 kg of water, 10 kg of sugar, 3 kg of glutinous rice, 5 kg of wheat flour, 5 kg of water and 5 kg of water-soluble flaxseed oil were mixed and kneaded overnight. Then, it is put into the automatic molding machine to prepare the material for the parts.

1 kg of butter, 1 kg of green tea powder, 30 kg of flour, 1 kg of baking powder, 0.5 kg of baking powder, 0.1 kg of sodium hydrogencarbonate and 8 kg of egg are kneaded and kneaded into an automatic molding machine to prepare a surface kneader, .

30 kg of flour, 30 kg of flour, 1 kg of sugar powder, 8 kg of egg and 8 kg of cocoa are put into a knitted bag and frozen at -18 ° C for freezing, and the product is defrosted and baked in the oven.

COMPARATIVE EXAMPLE 1: Preparation of commonly prepared bread

After the beans are cooked, they are crushed in a crusher, crushed in a compressor, and 1 kg of bean crumbs is produced. 2 kg of strong flour, 1 kg of purified water, 0.7 kg of margarine, 0.01 kg of sugar, and 0.01 kg of salt are mixed and kneaded to prepare a flour dough. The dough (40 g) is cut into elliptical shapes using a sealant, and then punched out using a punch cooker, and then the red bean dipper (100 g) is placed on the top of the cut dough and molded into a pie shape. The bakery molded in the form of pie is heated for 15 minutes in an oven at 200 ° C until the outer surface of the bakery mold becomes browned.

Comparative Example 2: A generally prepared bread

After the beans are cooked, they are crushed in a crusher, crushed in a compressor, and 1 kg of bean crumbs is produced. 2 kg of strong flour, 1 kg of purified water, 0.4 kg of margarine, 0.04 kg of sugar, and 0.04 kg of salt are mixed and kneaded to prepare a flour dough. Cut the dough (40g) into a circular shape using a cloth, and then put the red bean dipper (100g) on the top of the cut horse dough and mold it in the form of patatte. The bakery molded in the form of pate is heated for 15 minutes in an oven at 200 ° C until the outer surface of the bakery mold becomes browned.

Comparative Example 3: A generally prepared bread

After the beans are cooked, they are crushed in a crusher, and after crushing in a compressor, 3 kg of bean crumbs are produced. 2 kg of strong flour, 1 kg of purified water, 0.4 kg of margarine, 0.04 kg of sugar, and 0.04 kg of salt are mixed and kneaded to prepare a flour dough. The dough (40g) is cut into a circular shape using a cloth, then the red bean dipper (100g) is placed on the top of the cut dough and the red bean dip is wrapped in flour dough and molded in the form of Manchuria. The bakery product molded in Manchurian form is heated for 15 minutes in an oven at 200 ° C until the outer surface of the bakery mold becomes browned.

Comparative Example 4: A generally prepared bread

After the beans are cooked, they are crushed in a crusher, and after crushing in a compressor, 3 kg of bean crumbs are produced. 2 kg of strong flour, 1 kg of purified water, 0.4 kg of margarine, 0.04 kg of sugar, and 0.04 kg of salt are mixed and kneaded to prepare a flour dough. The dough (40g) was cut into elliptical shapes using a cannon. Then, the red bean dipper (100g) was placed on the top of the cut dough and the bean dipper was put into the dough and the both ends of the dough Lt; / RTI > The bakery molded in the form of galette is heated for 15 minutes in an oven at 200 ° C. until the outer surface of the bakery mold becomes browned.

Experiment 1: Sensory evaluation

The princess-containing bread prepared according to the present invention and the bread prepared according to the general method were trained professional sensory testing personnel (30 persons with relatively good taste among the 50 persons having more than two years of sensory experience, , Flavor, texture, and preference.

The sensory evaluation was carried out by the 5-point method (1: very poor, 2: poor, 3: moderate, 4: good, 5: very good).

Examples 1, 2, 3, 4, and 5 show higher scores in all the items except for the texture items than the comparative examples 1, 2, 3, and 4. These results are different from those of Comparative Examples 1, 2, 3 and 4 in which only red bean bran was used, and in the example, the sweetness and unique flavor of the princess'

Experiment 2: Sensory evaluation

The breads containing water-soluble flaxseed oil containing a large amount of prunus chestnut and omega-3 fatty acids prepared according to the present invention and the breads prepared according to the general method were used for the training of specialized sensory test agents (50 persons The sensory evaluation was carried out by dividing into 30 taste, aroma, texture and preference.

The sensory evaluation was carried out by the 5-point method (1: very poor, 2: poor, 3: moderate, 4: good, 5: very good).

Example 6 shows higher scores in all the items than the comparative examples 1, 2, 3, and 4, except for the texture item. These results, unlike Comparative Examples 1, 2, 3 and 4, in which only the red bean extract was used, the mixed extracts of water-soluble flaxseed oil containing a large amount of prunus albumin and omega- This is because the flavor is enhanced and the taste and flavor are improved.

Claims (3)

After making a chestnut chestnut, chestnut chestnuts were prepared by mixing 100 parts by weight of glutinous rice, 5 to 30 parts by weight of glutinous rice, 1 to 10 parts by weight of sugar, 5 to 30 parts by weight of flour, And 5 to 30 parts by weight of water are kneaded, kneaded and put into an automatic molding machine to prepare a starting material;
0.1 to 1 part by weight of butter, 0.1 to 1 part by weight of green tea powder, 5 to 30 parts by weight of flour, 0.1 to 1 part by weight of salt, 0.05 to 0.5 part by weight of baking powder, 0.01 to 0.1 part by weight of sodium hydrogencarbonate, Kneading the mixture and kneading the kneaded mixture into an automatic molding machine to prepare a surface;
A step of preparing a pruning bamboo bread into an automatic molding machine;
5 to 30 parts by weight of flour, 5 to 30 parts by weight of wheat flour, 0.1 to 1 part by weight of sugar powder, 3 to 8 parts by weight of egg, and 3 to 8 parts by weight of cocoa are mixed and knitted in a woven bag;
Freezing at -18 占 폚 or lower and cryopreserving;
A step of baking the product in an oven after defrosting; The method according to claim 1, wherein the water-soluble flaxseed oil is further added to the starting material in an amount of 1 to 10 parts by weight,
The water-soluble flaxseed oil was heated at 100 DEG C for 20 minutes to remove moisture from flaxseed, followed by rapid cooling, rapidly cooled flaxseed was put into a milking machine, milked at a temperature of 100 DEG C in a milking machine, filtered at 200 mesh, Flaxseed oil was obtained, the filtered flaxseed oil was spontaneously precipitated for 20 days, and the upper layer was recovered to obtain refined flaxseed oil. Then, malodor produced and flaxseed (-CN) toxin-free flaxseed oil were prepared and,
5 g of an emulsifier (Tween 60: Tween 60) was added to 50 g of the above flaxseed oil and 20 g of tocopherol in 25 g of water and coated at a high rotation speed of 3000 rpm to prepare a water-soluble flaxseed oil containing a large amount of omega-3 fatty acid A method for producing an egg cake containing a pruning egg. A princess eggplant manufacturing process for preparing princess starch by grinding the princess starch after grinding, and crushing it with a compressor;
A pruning residue mixing step of mixing glutinous rice in a ratio of 1: 0.05-0.3 by weight to the pruning residue of the first step;
Flour, green tea powder, sugar, egg, salt, syrup, baking powder and sodium bicarbonate;
The process for mixing the bread dough of the second step with the dough of the third step comprises mixing 5 to 30 parts by weight of glutinous rice, 5 to 30 parts by weight of glutinous rice, 1 to 3 parts by weight of green tea powder, 1 to 10 parts by weight of sugar, 3 to 8 parts by weight of egg, 0.1 to 1 part by weight of salt, 0.1 to 1 part by weight of starch syrup, 0.05 to 0.5 part by weight of baking powder and 0.01 to 0.1 part by weight of sodium hydrogencarbonate, A bread forming step of shaping the bread into a shape;
A rapid freezing step of rapidly freezing the raw paper shaped in the form of bread in the fourth step in a rapid freezer at -40 to -50 ° C;
And baking the bakery product in the baking process at a temperature of 180 to 250 DEG C for 10 to 20 minutes in an oven.