KR20160039319A - The turmeric bread - Google Patents

The turmeric bread Download PDF

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Publication number
KR20160039319A
KR20160039319A KR1020140132164A KR20140132164A KR20160039319A KR 20160039319 A KR20160039319 A KR 20160039319A KR 1020140132164 A KR1020140132164 A KR 1020140132164A KR 20140132164 A KR20140132164 A KR 20140132164A KR 20160039319 A KR20160039319 A KR 20160039319A
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KR
South Korea
Prior art keywords
bread
turmeric
powder
flour
curcumae
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KR1020140132164A
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Korean (ko)
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윤승한
김문기
양웅섭
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윤승한
김문기
양웅섭
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Priority to KR1020140132164A priority Critical patent/KR20160039319A/en
Publication of KR20160039319A publication Critical patent/KR20160039319A/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

The present invention relates to turmeric bread comprising Curcumae longae rhizoma powder, and more specifically, to turmeric bread comprising Curcumae longae rhizoma powder, wherein the turmeric bread is prepared by using Curcumae longae rhizoma or Curcumae radix powder as a filling, or by using a filling in which Curcumae longae rhizoma or Curcumae radix powder is mixed with a regular bread filling such as red beans. The turmeric bread of the present invention functions as a health-promoting bread that contains a large amount of beneficial nutrients. Also, the present invention can provide a new market and means for consuming Curcumae longae rhizoma or Curcumae radix, bring economic benefit to farms and local communities growing Curcumae longae rhizoma or Curcumae radix, and contribute to the development of industries associated therewith.

Description

강황빵{The turmeric bread}The turmeric bread

본 발명은 강황가루 또는 울금가루를 소로 넣어 만든 강황빵에 관한 기술분야이다.TECHNICAL FIELD The present invention relates to a turmeric bread made of turmeric powder or coriander powder.

강황은 생강과에 속하는 다년생 식물로서 인도를 중심으로 한 열대, 아열대 지역에서 주로 재배되며 줄기와 뿌리를 식용, 약용 등으로 사용된다. 높이 1m 정도 자라는 다년초다. 근경은 생강모양으로 황색이다. 강황은 뿌리줄기와 덩이뿌리를 모두 한약재로 쓰는데, 뿌리줄기를 강황이라 하고, 덩이뿌리를 쪄서 말린 한약재를 울금이라 한다. 강황은 맵고 쓴 맛이 나는 황색의 약재로, 통증완화와 월경불순에 효능이 있다. 인도에서는 타박상에 바르는 약으로 쓰며 카레가루를 향신료로 쓰기도 한다. 강황은 카레요리, 쌀이나 곡류, 혼합 향신료, 콩 요리 등에 황색의 착색료나 향신료로 사용한다. 한방에서는 어깨 통증, 생리통, 산통의 치료에 처방한다.Turmeric is a perennial plant belonging to the ginger family. It is mainly cultivated in tropical and subtropical areas, mainly in India. It is used for edible and medicinal purposes such as stem and root. It is a perennial plant growing about 1m in height. Rhizomes are ginger-like yellow. Rootstocks and root roots are both used as herb medicines. Rootstocks are called turmeric and root roots are steamed and dried. Turmeric is a spicy, bitter, yellow medicinal product, effective for pain relief and menstrual irregularities. In India, it is used as a medicine to bruise, and curry powder is used as a spice. Turmeric is used as yellow coloring agent and spice for curry dishes, rice and cereals, mixed spices and soybean dishes. In one room, it is prescribed for treatment of shoulder pain, menstrual cramps and colic.

울금(鬱金)은 특이한 냄새가 있고 씹으면 침을 누렇게 물들이며 자극성이 있다. 맛은 맵고 쓰며 성질은 서늘하다. 기를 소통시키고 혈액순환을 도와 생리통, 생리불순, 옆구리통증을 치료하고 토혈, 코피, 피오줌을 치료하고, 정신을 맑게 하며 흉복부가 그득한 것을 없애주고 담즙분비 촉진과 담낭결석을 치료한다 약리작용은 담즙 분비, 배설 촉진, 관상동맥안의 반괴형성을 감소시킨다. 울금은 약용·식용으로 이용된다. 약용으로는 이담·건위·행기혈·통경·소종의 효능이 있어 소화불량·위염·간염·담낭 및 담도염·황달·경폐·산후어혈복통·질타손상 등에 쓰인다. 식용으로는 주로 카레의 원료로 사용된다.Ulgum has a peculiar smell, chews yellowish, and irritates. The taste is spicy and the quality is cool. It helps to circulate the blood and cures menstrual cramps, menstrual irregularities and flank pain, treats blood clots, nosebleeds, and pus, cleanses the mind, eliminates the victim's part, and promotes bile secretion and gallstones. Secretion, stimulation of excretion, and the formation of nodules in the coronary arteries. Ulgum is used for medicinal and edible purposes. Medicinal use is the effect of dhammung, 담 기 기 기 기. 통 통 통..................................... It is mainly used as a raw material for curry for edible purposes.

일반적으로 밀가루를 주성분으로 한 반죽을 만들고, 그 반죽을 조금씩 떼어내서 그 안에 소를 넣고 먹기 알맞은 크기와 모양으로 빛은 다음 오븐 등에 넣어서 구우면 반죽이 부풀면서 주머니 모양의 빵이 만들어 진다.Generally, make flour-based dough, remove the dough little by little, put the cow in it, and eat. In appropriate size and shape, put the light into the next oven and bake, and the dough is swollen and the bag-shaped bread is made.

강황 또는 울금에 함유되어 있는 인체에 유익한 성분을 빵으로 먹을 수 있도록 강황 또는 울금을 소로 하는 강황빵을 발명하게 되었다.We have invented a turmeric bread which is made from turmeric or ramyang so that the ingredients beneficial to the human body contained in turmeric or turmeric can be eaten as bread.

본 발명은 상기의 필요성을 감안하여 창출된 것으로서, 강황가루 또는 울금가루를 소로 하는 빵의 조성에 관한 것을 해결하고자 하는 과제로 한다.DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned need, and an object of the present invention is to solve the composition of bread which contains turmeric powder or corn flour.

강황빵에 관한 본 발명은 강황가루 또는 울금가루를 소로 넣어 강황빵을 만드는 것과 강황가루 또는 울금가루를 단팥 같은 기존의 소와 배합한 소를 넣어 강황빵을 만드는 것을 특징으로 한다.The present invention relates to a turmeric bread, characterized in that the turmeric bread is prepared by adding turmeric powder or turmeric powder to the turmeric bread, and the turmeric powder or turmeric powder is mixed with a conventional beef such as red bean to prepare a turmeric bread.

강황빵은 강황 또는 울금의 고유한 맛과 향을 유지하면서 빵의 맛을 느낄 수 있는 효과가 있고, 강황 또는 울금은 건강효능이 좋지만 독특한 향과 맛 때문에 가루로 먹기를 싫어하는 남녀노소 누구나 편리하게 강황 또는 울금을 즐겨 먹을 수 있게 하는 효과가 있다.It has the effect of feeling the taste of bread while maintaining the unique taste and aroma of turmeric or ganoderma. The turmeric or ganoderma has good health effect, but because of its unique flavor and taste, it is convenient for anyone, It has the effect of being able to enjoy eating kelp.

본 발명은, 빵 본체와 그 안에 들어있는 강황가루 소 또는 울금가루 소를 포함하여 이루어진 강황빵에 있어서, 빵 본체는 밀가루, 쌀가루 등 기존 빵가루를 주성분으로 만들어지고 소는 강?가루 또는 울금가루로 만들어지는 것을 특징으로 한다.The present invention relates to a turban bread comprising a main body of bread and a turmeric powder or a turmeric powder contained therein, wherein the main body of the bread is made of flour as a main component such as wheat flour and rice flour, .

본 발명의 강황빵 제조방법은, 빵 반죽을 준비하는 단계와, 상기 반죽 안에 강황가루 소 또는 울금가루 소를 넣는 단계 및, 상기 강황가루 소 또는 울금가루 소가 들어간 반죽을 구워서 제빵하는 단계를 포함하며, 상기 반죽은 밀가루, 쌀가루 등 기존 빵가루를 주성분으로 만들고, 소는 강?가루 또는 울금가루로 만드는 것을 특징으로 한다. 상기 빵가루는 밀가루, 쌀가루 등 기존 여러 빵가루의 혼합물이 될 수 있다. 상기 강황가루 소 또는 울금가루 소는 강황가루와 울금가루 중 어느 한 가지로 소를 만들 수도 있고, 강황가루와 울금가루를 배합한 혼합물이 될 수도 있다.The method of manufacturing a turban bread according to the present invention includes the steps of preparing a bread dough, placing a turmeric powder or a corn flour into the dough, and baking the baked dough containing the turmeric powder or corn flour The dough is made mainly of flour, such as wheat flour and rice flour, and the cow is made of flour or powder. The bread crumb may be a mixture of various conventional bread crumbs such as wheat flour, rice flour, and the like. The turmeric powder or turmeric powder may be prepared from either turmeric powder or turmeric powder, or mixture of turmeric powder and turmeric powder.

그리고 상기 빵 본체는 상기 빵가루 100g에 설탕 16g, 버터 12g, 소금 2g, 분유 2g, 이스트 3g, 계란 18g, 물 7g으로 이루어지며, 상기 강황가루 소 또는 울금가루 소는 상기 빵 본체의 중량과 동일 중량 이하로 충전되는 것이 바람직하다.The bread main body is composed of 16 g of sugar, 12 g of butter, 2 g of salt, 2 g of powdered milk, 3 g of yeast, 18 g of egg, and 7 g of water in 100 g of bread crumbs, Or less.

우선, 본 발명의 강황빵은 빵 본체 안에 강황가루 소 또는 울금가루 소가 들어있는 구조로 되어 있는데, 여기서 빵 본체의 주성분은 밀가로, 쌀가루 등 기본 빵가루로 이루어진다.First, the turban bread of the present invention has a structure in which turmeric powder or corn flour is contained in the bread body, wherein the main component of the bread body is composed of basic bread crumbs such as wheat bread, rice flour, and the like.

강황빵의 자세한 제조과정 실시예는 다음과 같다.The following is a detailed example of the preparation process of Korean crab bread.

먼저, 빵 본체를 만들 반죽과 본체 안에 들어갈 강황가루 소 또는 울금가루 소를 각각 준비한다. 상기 반죽은 위에서 언급한 바대로 밀가루, 쌀가루 등 기본 빵가루를 주성분으로 한 것으로, 빵가루 100g을 주성분으로 해서, 설탕 16g, 버터 12g, 소금 2g, 분유 2g, 이스트 3g, 계란 18g, 물 7g을 섞어 반죽을 만든다. 상기 강황가루 소 또는 울금가루 소는 상기 빵 본체의 중량과 동일 중량 이하로 준비한다.First, prepare the dough to make the bread body and the turmeric powder or corn flour into the body. As mentioned above, the dough consists mainly of basic bread crumbs such as wheat flour and rice flour, and is prepared by mixing 16g of sugar, 12g of butter, 2g of salt, 2g of milk powder, 3g of yeast, 18g of egg, Lt; / RTI > The turmeric powder or corn flour is prepared to be equal to or less than the weight of the bread body.

이렇게 반죽을 만든 후에는 30g 정도씩을 떼어내서 대략적인 빵모양으로 성형하고, 그 안에 상기와 같이 준비된 강황가루 소 또는 울금가루 소를 넣는다. 강황가루 소 또는 울금가루 소의 분량이 많으면 강황가루 또는 울금가루의 맛과 향이 독특하고 강하기 때문에 빵을 먹기가 힘들 수 있으므로 빵 본체의 맛과 성분에 따라 강황가루 소 또는 울금가루 소의 분량을 알맞게 조절하여 빵 본체 안에 넣어야 한다. 이후, 먹기 알맞은 모양으로 성형한다. 이렇게 만들어진 반죽 상태의 빵을 발효시킨 후 오븐에 구워내면 강황빵이 만들어진다.After making the dough, take out about 30g of it and shape it into approximate bread shape, and put the prepared turmeric powder or coriander powder into it. If the amount of turmeric powder or turmeric powder is high, the taste and flavor of turmeric powder or turmeric powder is unique and strong. Therefore, it may be difficult to eat bread. Therefore, the amount of turmeric powder or turmeric powder can be adjusted It should be put in the bread body. After that, the food is molded into a proper shape. After making the baked bread in this way, it is fermented and baked in the oven to make a turmeric bread.

먼저, 빵 본체를 만들 반죽과 본체 안에 들어갈 강황가루 또는 울금가루와 단팥 등 과 같은 기존의 소를 배합한 소를 준비한다. 상기 반죽은 상기에서 언급한 바와 같이 밀가루, 쌀가루 등 기본 빵가루를 주성분으로 한 것으로, 빵가루 100g을 주성분으로 해서, 설탕 16g, 버터 12g, 소금 2g, 분유 2g, 이스트 3g, 계란 18g, 물 7g을 섞어 반죽을 만든다. 상기 배합한 소는 상기 빵 본체의 중량과 동일 중량 이하로 준비한다.First, prepare a cow that mixes the old cow, such as the dough to make the bread body, the turmeric powder to be put in the body, or the beef flour and bean paste. As mentioned above, the dough is composed mainly of basic bread crumbs such as wheat flour and rice flour, and is prepared by mixing 16 g of bread, 12 g of butter, 2 g of salt, 2 g of powdered milk, 3 g of yeast, 18 g of egg, It makes dough. The prepared cow is prepared to be equal to or less than the weight of the bread body.

이렇게 반죽을 만든 후에는 약 30g 정도씩을 떼어내서 대략적인 빵모양으로 성형하고, 그 안에 상기와 같이 배합하여 준비된 소를 넣는다. 이후, 먹기 알맞은 모양으로 성형한다. 이렇게 만들어진 반죽 상태의 빵을 발효시킨 후 오븐에 구워내면 강황빵이 만들어진다.After making the dough, remove about 30g of each dough and shape it into a rough bread shape, and put the prepared cow in the form as described above. After that, the food is molded into a proper shape. After making the baked bread in this way, it is fermented and baked in the oven to make a turmeric bread.

상기에서 빵 본체인 밀가루, 쌀가루 등 기존 빵가루는 통상의 빵가루라면 본 발명에서 제약 없이 사용할 수 있으며, 이러한 빵가루의 선택은 당업자가 적의 선택하여 실시할 수 있으면 족하므로 이하 본 발명의 빵가루에 대한 자세한 내용은 생략하기로 한다.Conventional bread crumbs such as wheat flour and rice flour, which are the bread main body, can be used without limitation in the present invention if they are ordinary bread crumbs. The selection of such bread crumbs can be carried out by those skilled in the art. Is omitted.

상기에서 강황가루 또는 울금가루는 통상의 강황가루 또는 울금가루라면 본 발명에서 제약 없이 사용할 수 있으며, 이러한 강황가루 또는 울금가루의 선택은 당업자가 적의 선택하여 실시할 수 있으면 족하므로 이하 본 발명의 강황가루 또는 울금가루에 대한 자세한 내용은 생략하기로 한다.In the above description, the turmeric powder or the turmeric powder can be used without limitation in the present invention if it is a common turmeric powder or corn meal. The selection of such turmeric powder or turmeric powder can be carried out by a person skilled in the art, Details of powder or corn flour are omitted.

상기 실시예2에서 단팥 등과 같은 기존의 소는 통상의 빵에 넣는 소라면 본 발명에서 제약 없이 사용할 수 있으며, 이러한 소의 선택은 당업자가 적의 선택하여 실시할 수 있으면 족하므로 이하 본 발명의 기존의 소에 대한 자세한 내용은 생략하기로 한다.The conventional cow such as bean paste in Example 2 can be used without limitation in the present invention. The selection of such cow can be carried out by a person skilled in the art. Therefore, For further details, please refer to the following.

본 발명은 상술한 실시의 구체적인 내용과 용도에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지에 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게 된다.It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims and their equivalents. And such changes are, of course, within the scope of the claims.

Claims (2)

강황가루 또는 울금가루를 소로 넣어 만든 강황빵에 있어서, 빵 본체는 밀가루, 쌀가루 등 기존의 빵가루를 주성분으로 하고, 소는 강황가루 또는 울금가루를 넣어 인체에 유익한 강황 또는 울금 성분을 유지하면서 맛과 영양이 가미되는 것을 특징으로 하는 강황빵In the turmeric bread made of turmeric powder or coriander powder, the main body of the bread is made of flour, which is mainly composed of wheat flour, rice flour and the like, and the turmeric powder or corn flour is added to the flour to keep the turmeric or curd ingredient useful for the human body. A pan-yaki bread featuring nutrition 강황가루 또는 울금가루를 소로 넣어 만든 강황빵에 있어서, 빵 본체는 밀가루, 쌀가루 등 기존의 빵가루로 주성분으로 하고, 소는 강황가루 또는 울금가루와 단팥 등과 같은 기존의 소를 배합한 소를 넣어 인체에 유익한 강황 또는 울금 성분을 유지하면서 맛과 영양이 가미되는 것을 특징으로 하는 강황빵In a turmeric bread made of turmeric powder or coriander powder, the main body of the bread is made of conventional bread crumbs such as wheat flour and rice flour, and the cow is mixed with a conventional cow such as turmeric powder or corn flour and bean paste, Which is characterized by the addition of flavor and nutrition while maintaining the beneficial turmeric or curd ingredients.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210051413A (en) * 2019-10-30 2021-05-10 김연순 Functional bread using mature turmeric and method for manufacturing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210051413A (en) * 2019-10-30 2021-05-10 김연순 Functional bread using mature turmeric and method for manufacturing the same

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