KR20160058269A - Method of manufacturing a walnut bun - Google Patents

Method of manufacturing a walnut bun Download PDF

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Publication number
KR20160058269A
KR20160058269A KR1020140158490A KR20140158490A KR20160058269A KR 20160058269 A KR20160058269 A KR 20160058269A KR 1020140158490 A KR1020140158490 A KR 1020140158490A KR 20140158490 A KR20140158490 A KR 20140158490A KR 20160058269 A KR20160058269 A KR 20160058269A
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KR
South Korea
Prior art keywords
walnut
steamed bread
dough
hours
steamed
Prior art date
Application number
KR1020140158490A
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Korean (ko)
Inventor
송남수
Original Assignee
구름마을사람들 영농조합법인
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Application filed by 구름마을사람들 영농조합법인 filed Critical 구름마을사람들 영농조합법인
Priority to KR1020140158490A priority Critical patent/KR20160058269A/en
Publication of KR20160058269A publication Critical patent/KR20160058269A/en

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Classifications

    • 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
    • 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
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes

Abstract

The present invention relates to a method for manufacturing a walnut steamed bun, the method comprising the following steps: preparing adzuki beans by immersing 60-70 g of adzuki beans in warm water for 10 hours to be soaked, adding 25-35 g of sugar and 5 g of salt to the soaked adzuki beans, boiling the resultant for about 2-3 hours, and cooling the resultant for 1-2 hours; preparing walnut grains by unshelling walnuts and crushing kernels regardless of size to prepare as walnut grains without sifting by using a sieve; preparing a flour composition by mixing 60-65 g of flour, 8-10 g of corn powder, 8-10 g of sugar, 8-10 g of walnut grains, 0.5-1.5 g of yeast, 0.5-1.5 g of baking powder, and 1-2 g of salt; ripening dough of an outer skin of the steamed bun by mixing and kneading 80 g of the flour composition and 20 g of water, and ripening and fermenting the dough of the outer skin of the walnut steamed bun at a temperature of 38-40°C for 2 hours; shaping a walnut bun by picking off dough by an amount of 45-50 g from the ripened dough of the outer skin of the walnut steamed bean, spreading the picked dough manually by a worker using a rolling rod to have a diameter of about 7-9 cm and a thickness of about 0.8-1 cm, and putting walnut bun stuffing prepared in the spread dough; and manufacturing the walnut steamed bun by ripening the walnut bun shaped at a temperature of 30-40°C for about 2 hours, and boiling the resultant at a temperature of 100-120°C for about 7-10 minutes.

Description

Method for manufacturing walnut steamed bread
The present invention relates to a method for producing a walnut steamed bread in which a walnut is placed on the outer surface of a steamed bun and a bean is placed inside.
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.
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.
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.
In general, steamed bread or walnut confectionery is different in title, but wheat flour, yeast, water, salt and the like are used as a main raw material, and sugar, preserved eggs, Powdered milk and the like are used, and the same or similar in the constitution of a raw material composition in which an oxidizing agent, an enzymatic agent, an emulsifier and the like are used as a dough improving agent. Steamed bread and yogurt are used as main ingredients in flour and red bean paste. To improve their aesthetics, artificial coloring is used for various colors, and steamed bread or yogurt is used in a large amount of sugar for sweetness It is almost the same / similar in the composition of raw materials, but finally, the steamed bread is steamed and steamed, and the yolk cookies are different in that they are put into a specific shape frame and baked.
Korean Patent Registration No. 1013829160000 (Apr. 04, 2014) discloses a process for producing steamed bread; Producing a steamed bread outer dough; Aging the steamed bread outer dough; Preparing a steamed bread crust from the aged steamed bread crumb dough, and forming a steamed bread by inserting the steamed bread crumb into the inside of the steamed bread crumb, wherein the step of preparing the steamed bread comprises the steps of: Peeled, and finely processed contents of walnut kernels and red beans at a weight ratio of 2: 8 to produce a steamed bun;
The step of preparing the steamed batter outer dough comprises the steps of: 1.9 to 3 weight% of perennial powder, 4.5 to 8 weight% of sugar, 1.9 to 3 weight% of salt, 3.7 to 6 weight% of butter, 0.9 to 1.5 weight of powder , 2.1 to 4 wt% of yeast, 14 to 25 wt% of milk and 70 to 90 wt% of water are mixed and kneaded.
Korean Patent Registration No. 1014020790000 (Apr. 26, 2014) discloses 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,
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;
The step of preparing the steamed bread outer dough comprises adding 1.9 to 3 wt% of blueberry powder, 4.5 to 8 wt% of sugar, 1.9 to 3 wt% of salt, 3.7 to 6 wt% of butter, 0.9 to 1.5 wt% of butter, 2.1 to 4 wt% of yeast, 14 to 25 wt% of milk and 70 to 90 wt% of water are mixed and kneaded;
The blueberry powder to be mixed with the steamed bread outer dough is frozen at a low temperature and cooled at a temperature of 40 to 50 DEG C for 7 hours or more in a dryer, dried secondarily in a vinyl house,
The dried blueberries are ground to a particle size of 10 탆 or less and pulverized, and then vacuum-packed in a state that the blueberry powder is 80% or more dried.
The Korean Registered Patent Publication No. 1012158890000 (2012.12.20) states that the use of marine cocoons instead of sugar and the use of marine salt instead of common salt, and the use of the outer shell material of steamed buns / walnut confections as wheat flour and barley sprout powder and audi And fermentation process from the first step to the fourth step, the fermentation process removes all ingredients such as yeast powder and soda from the fermentation process to soften the dough, while the effective nutrient source of barley sprouts and oats Steamed bread / walnut confectionery with functional ingredients added untouched,
The Korean Registered Patent Publication No. 1012158900000 (2012.12.20) states that the use of marine cocoons instead of sugar and the use of marine salt instead of common salt, and the addition of barley sprout powders and pumpkin as functional ingredients to wheat flour And fermentation process from the first step to the fourth step, the fermentation process removes all ingredients such as yeast powder and soda from the fermentation process to soften the dough, and does not undermine the effective nutrient source of barley sprout and squash It is understood that the steamed bread having the functional ingredient added is disclosed.
1. Korean Patent Registration No. 1013829160000 (Apr. 4, 2014) 2. Registered Patent Registration No. 1014020790000 (2014.05.26) 3. Registered Patent Registration No. 1012158890000 (2012.12.20) 4. Registered Patent Registration No. 1012158900000 (2012.12.20)
The above-mentioned conventional techniques are walnut steamed breads prepared by adding walnuts to the cow's steamed bread,
By adding walnuts to beef-tinned beef, the uncomfortable texture and flour become the main ingredient
It is a problem of the present invention to solve the problem that the conventional steamed bread crust is soft and tearable or damaged during the cooking process or transportation process, thereby deteriorating quality.
In order to solve the above-mentioned problem, the present invention is to immerse red beans in 60 g to 70 g of red beans for 10 hours in warm water, to bake red beans, add 25 g to 35 g of sugar and 5 g of salt, boil them for 2 to 3 hours, The walnuts are crumbled into large and small pellets by peeling the walnuts and finishing the contents. The walnut pellets are prepared as they are, and then the pellets of the walnuts are prepared. Then, 60g to 65g of wheat flour, 8g to 10g of the corn flour, 8g ~ 10g, walnut kernel 8g ~ 10g, yeast 0.5g ~ 1.5g, baking powder 0.5g ~ 1.5g. 1 g to 2 g of salt was mixed to prepare a flour composition. Then, 80 g of the flour composition and 20 g of water were mixed and kneaded, and the walnut steamed bread outer dough was aged and fermented at a temperature of 38 to 40 ° C for 2 hours, After aging,
The aged walnut steamed bread dough was peeled off by about 45 to 50 g and then manually spread by a worker to a diameter of about 7 to 9 cm and a thickness of about 0.8 to 1 cm,
The thus prepared walnut steamed bread was aged at a temperature of 38 to 40 ° C for about 2 hours and then steamed at 100 to 120 ° C for about 7 to 10 minutes to prepare a walnut steamed bread. It is a solution of the present invention to provide a method for producing a walnut steamed bread to be produced.
The present invention differs from the conventional steamed bread in which the flour is a main component of wheat flour,
Bread or crust is composed of glutinous rice and has a different texture from roasted rice cake, which is made of glutinous rice and endosperm, and walnuts are mixed in the outer shell. When the saucer is cooked on the food such as steamed bread, there is no taste. And it is possible to naturally eat the physiologically active ingredient of walnut by making a lot of walnuts to taste,
It has a new flavor, flavor and texture compared to ordinary steamed bread.
By presenting a new steamed bread, it has the advantage of presenting a new genre to breaded foods as well as breaded foods.
In order to achieve the above object, the present invention is to immerse red beans in 60 g to 70 g of red beans in lukewarm water for 10 to 20 minutes, then add 25 g to 35 g of sugar and 5 g of salt, boil for 2 to 3 hours, The walnuts are crumbled into large and small pellets by peeling the walnuts and finishing the contents. The walnut pellets are prepared as they are, and then the pellets of the walnuts are prepared. Then, 60g to 65g of wheat flour, 8g to 10g of the corn flour, 8g ~ 10g, walnut kernel 8g ~ 10g, yeast 0.5g ~ 1.5g, baking powder 0.5g ~ 1.5g. 1 g to 2 g of salt was mixed to prepare a flour composition. Then, 80 g of the flour composition and 20 g of water were mixed and kneaded, and the walnut steamed bread outer dough was aged and fermented at a temperature of 38 to 40 ° C for 2 hours, After aging,
The aged walnut steamed bread dough was peeled off by about 45 to 50 g and then manually spread by a worker to a diameter of about 7 to 9 cm and a thickness of about 0.8 to 1 cm,
The thus prepared walnut steamed bread was aged at a temperature of 38 to 40 ° C for about 2 hours and then steamed at 100 to 120 ° C for about 7 to 10 minutes to prepare a walnut steamed bread. To a method for producing walnut steamed bread.
The walnut refers to the fruit of the walnut tree. The walnut is used as food for many foods, such as constipation, cough, and the detoxification of East Germany.
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 .
Particularly, walnuts contain an unsaturated fatty acid called omega 3, and it is known that ingestion of walnuts protects the blood vessel wall through the omega-3 and controls the heart beat. The omega-3 is known to prevent heart disease Because it is not made, it must be consumed through food. Adult intake of walnuts is about 2 walnuts per day.
In addition, walnut lecithin is also beneficial to improve memory, so candidates must eat as a must eat walnuts in the spotlight, walnuts containing these walnuts are also popular as a health food.
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, .
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.
The step of preparing the outer dough of the present invention comprises the steps of: 60 to 65 wt% wheat flour; 8 to 10 wt% corn flour; 8 to 10 wt% walnut; 8 to 10 wt% The flour composition is mixed with 80 wt% of the wheat flour composition and 20 wt% of water, and the mixture is kneaded. The flour composition is mixed with the flour composition in an amount of 1 wt% to 1.5 wt%, baking powder 0.5 wt% to 1.5 wt%, and salt 1 wt% to 2 wt% ,
The walnut steamed bread crust dough obtained by mixing and kneading the steamed bread crust dough ingredients of the present invention is aged and fermented at 38 to 40 ° C for 2 hours.
The wheat flour is the main component of the shell, 60 to 65 wt% of the wheat flour is used,
The corn powder serves to increase the flavor of the wheat flour and to provide the taste of the corn. The amount of the corn flour used is 8 wt% to 10 wt% in the entire flour composition, and if it exceeds 10 wt% And if it is less than 8% by weight, it does not feel a change in texture.
The content of the walnut kernels is preferably 8 wt% to 10 wt% based on the entire flour composition. If the content of walnut kernels is more than 10% by weight, it is uneconomical. If the content of walnut kernels is less than 8% by weight, inherent characteristics of walnuts are difficult to be revealed, and thus the taste, aroma and texture of steamed bread are deteriorated.
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.
Sugar provides sweetness to the flour shell and varies depending on the taste of the person who tastes, so 8 wt% to 10 wt% is used in the present invention.
In addition, the yeast and baking powder is put in order to inflate the outer surface of the walnut steamed bread,
The salt is used to provide a salty taste, and the above-described method of use is generally used and may be varied depending on the taste of the tastee.
The walnut steamed bread of the present invention is the same as the conventional method for producing the steamed bread,
In the present invention, red beans are dipped in lukewarm water for 10 hours and red beans are poured. Then, 60 to 70% by weight of red beans are mixed with 25 to 35% by weight of sugar and 5% by weight of salt to prepare walnut steamed bread Respectively.
The sugar used for the walnut steamed bread of the present invention and the salt also depend on the preference of the tasting person.
Hereinafter, the present invention will be described in detail with reference to examples.
Example 1
Step 1 (Walnut steamed bread)
70g of red beans is soaked in lukewarm water for 10 hours, and red beans are poured. Add 35g of sugar and 5g of salt, boil for 2 ~ 3 hours, prepare for cooling for 1 ~ 2 hours,
The second step (making walnut steamed bread dough)
When the walnuts are peeled and the contents are finely processed, the walnuts are crushed into large and small pellets, and the walnut pellets are prepared without leaving the pellets. The walnut pellets are prepared, and then the flour 65g, the corn powder 10g, the sugar 10g, the walnut pellets 10g, , Baking powder 1.5g. And 2 g of salt were mixed to prepare a flour composition. Then, 80 g of the flour composition and 20 g of water were mixed and kneaded,
The third step (maturing walnut steamed bread crust)
The walnut steamed bread dough was aged and fermented at a temperature of 38 to 40 DEG C for 2 hours to aged the steamed bread outer dough,
Fourth step (walnut steamed bread molding)
The aged walnut steamed bread dough was peeled off by about 45 to 50 g and manually spread by a worker in a flat manner so as to have a diameter of about 7 to 9 cm and a thickness of about 0.8 to 1 cm,
35 to 40 g of the walnut steamed bread prepared in the above was put into a walnut steamed bread,
Fifth step (ripening and cooking of walnut steamed bread)
The thus shaped walnut steamed bread was aged at a temperature of 38 to 40 DEG C for about 2 hours
And steamed at 100 to 120 ° C for about 7 to 10 minutes to prepare walnut steamed bread.
Example 2
Step 1 (Walnut steamed bread)
 60g of red beans is soaked in lukewarm water for 10 hours, and red beans are poured. Add 25g of sugar and 5g of salt, boil for 2 ~ 3 hours, prepare for cooling for 1 ~ 2 hours,
The second step (making walnut steamed bread dough)
The walnuts are peeled and the contents are finely crushed, and the walnuts are broken into large and small pellets. The walnut pellets are prepared as they are without the need for pork, and then 60 g of wheat flour, 8 g of corn powder, 8 g of sugar, 8 g of walnut kernel, , Baking powder 0.5g. And 1 g of salt were mixed to prepare a flour composition. Then, 80 g of the flour composition and 20 g of water were mixed and kneaded,
The third step (maturing walnut steamed bread crust)
The walnut steamed bread dough was aged and fermented at a temperature of 38 to 40 DEG C for 2 hours to aged the steamed bread outer dough,
Fourth step (walnut steamed bread molding)
The aged walnut steamed bread dough was peeled off by about 45 to 50 g and manually spread by a worker in a flat manner so as to have a diameter of about 7 to 9 cm and a thickness of about 0.8 to 1 cm,
35 to 40 g of the walnut steamed bread prepared in the above was put into a walnut steamed bread,
Fifth step (ripening and cooking of walnut steamed bread)
The thus shaped walnut steamed bread was aged at a temperature of 38 to 40 DEG C for about 2 hours
And steamed at 100 to 120 ° C for about 7 to 10 minutes to prepare walnut steamed bread.
The walnut steamed bread thus prepared has superior sensory characteristics such as a new taste, flavor, and texture compared to a conventional steamed bread, and the texture of the shell can be obtained with a gentle difference.
Experimental Example (Sensory Test)
The following table shows the results of sensory evaluation of walnut steamed bread prepared in the examples for a total of 30 sensory test agents, 5 for each age group, with respect to color, flavor and taste.
Evaluation items Flavor Texture Likelihood Remarks
Example 1 4.2 4.3 4.2
Example 2 4.1 4.3 4.1
Conventional steamed bread 4..0 3. 8 3.9
Conventional Daifuku 4.0 4.0 4.0
Sensory Rating - 1: Very bad, very weak
                  2: bad, weak
                  3: It is normal.
4: Good, strong
As a result of the sensory evaluation, the walnut steamed bread prepared in the same manner as the example of the present invention was harmonized with the overall taste and showed higher texture and preference than conventional steamed bread.

Claims (1)

  1. A method for producing a walnut steamed bread,
    Step 1 (Walnut steamed bread)
    60g ~ 70g of red beans is soaked in lukewarm water for 10 hours, then red beans are poured. Add 25g ~ 35g of sugar and 5g of salt, boil for 2 ~ 3 hours,
    The second step (making walnut steamed bread dough)
    After finishing the contents of the walnuts and crushing the contents, the walnuts are crushed into large and small pellets, and the walnut pellets are prepared as they are without the need for the pellets. After that, 60g to 65g of wheat flour, 8g to 10g of corn flour, 8g to 10g of sugar, 8g to 10g of granules, 0.5g to 1.5g of yeast, 0.5g to 1.5g of baking powder. 1 g to 2 g of salt were mixed to prepare a flour composition. Then, 80 g of the flour composition and 20 g of water were mixed and kneaded,
    The third step (maturing walnut steamed bread crust)
    The walnut steamed bread dough was aged and fermented at a temperature of 38 to 40 DEG C for 2 hours to aged the steamed bread outer dough,
    Fourth step (walnut steamed bread molding)
    The aged walnut steamed bread dough was peeled off by about 45 to 50 g and manually spread by a worker in a flat manner so as to have a diameter of about 7 to 9 cm and a thickness of about 0.8 to 1 cm,
    35 to 40 g of the walnut steamed bread prepared in the above was put into a walnut steamed bread,
    Fifth step (ripening and cooking of walnut steamed bread)
    The thus shaped walnut steamed bread was aged at a temperature of 38 to 40 DEG C for about 2 hours
    And then steamed at 100 to 120 ° C for about 7 to 10 minutes to produce walnut steamed bread.
KR1020140158490A 2014-11-14 2014-11-14 Method of manufacturing a walnut bun KR20160058269A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101698330B1 (en) * 2016-08-12 2017-01-20 위미석 Method for producing rice steamed bread comprising edible insect

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101698330B1 (en) * 2016-08-12 2017-01-20 위미석 Method for producing rice steamed bread comprising edible insect

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