KR20160088769A - Barley bread panini method using barley bread and panini grill - Google Patents
Barley bread panini method using barley bread and panini grill Download PDFInfo
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- KR20160088769A KR20160088769A KR1020150008278A KR20150008278A KR20160088769A KR 20160088769 A KR20160088769 A KR 20160088769A KR 1020150008278 A KR1020150008278 A KR 1020150008278A KR 20150008278 A KR20150008278 A KR 20150008278A KR 20160088769 A KR20160088769 A KR 20160088769A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 59
- 235000006538 Opuntia tuna Nutrition 0.000 title claims abstract description 36
- 244000237189 Opuntia tuna Species 0.000 title claims abstract description 36
- 241000209219 Hordeum Species 0.000 title claims description 41
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims description 41
- 238000000034 method Methods 0.000 title claims description 7
- 239000000463 material Substances 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 235000012970 cakes Nutrition 0.000 claims description 2
- 239000008162 cooking oil Substances 0.000 claims description 2
- 238000007872 degassing Methods 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 claims description 2
- -1 grape seed oil Chemical class 0.000 claims description 2
- 239000008169 grapeseed oil Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000012431 wafers Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims 2
- 230000000996 additive effect Effects 0.000 claims 1
- 235000015220 hamburgers Nutrition 0.000 abstract description 3
- 235000013410 fast food Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000021403 cultural food Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
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Abstract
본 발명은 한국을 대표하는 찐빵과 서양의 대표 샌드위치 중의 하나인 파니니 제조방법 중 각각의 장점을 이용하여 지금까지 없었던 새로운 보리빵파니니 라는 신 메뉴를 개발 하였으며, 보리빵파니니는 오븐에 구운 빵보다 찐빵을 사용하기에 수분함량이 높아 겉은 쫄깃하며 속은 부드러운 식감을 제공하고 샌드위치의 특징인 속 재료를 포함시켜 다양한 식감과 맛을 표현하고, 파니니 그릴을 이용해 바삭함과 따뜻함을 더해 다양한 식감과 맛을 표현 할 수 있으며, 기름에 튀기지 않아 칼로리가 비교적 낮으며 트랜스 지방도 없어 햄버거등과 같은 패스트푸드를 대체할 수 있는 새로운 음식문화를 창조 할 수 있는 보리빵파니니의 제조 방법에 관한 것이다.The present invention has developed a new menu of a new bread bread panini, which has never been used in the past, by utilizing the advantages of each of the representative breads of South Korea and one of the representative sandwiches of the West, the bread bread panini being more steamed than the bread baked in the oven , It provides a soft texture on the outside with a high moisture content and a soft texture on the inside. It expresses a variety of texture and flavor by including a material of sandwich, which is characteristic of a sandwich, and adds a crispness and warmth by using a panini grill to express various mouthfeel and taste And can produce a new food culture that can replace fast foods such as hamburgers and the like because they do not fry in oil and have a relatively low calorie and no trans fats.
Description
본발명은보리빵파니니의제조방법에관한것으로서, 상세하게는기존의오븐에서구워진빵을이용한파니니가아니라찜통에서쪄내어진찐빵을이용해속재료를채우고파니니그릴을이용해납작하게눌러겉은바삭하고속은부드러우며쫄깃한식감을선사할수있는보리빵파니니의제조방법에관한것이다.
The present invention relates to a method of manufacturing a barley pan panini, and more particularly, to a method of manufacturing a barley pan panini by filling the ingredients with a steamed pan steamed in a steamer instead of using panini baked in a conventional oven, flattening the pan with a panini grill, The present invention relates to a method for producing a barley bread panini which is capable of providing a crispy texture.
일반적으로파니니(빠니니/Panini)라하면이탈리아에서즐겨만들어먹는샌드위치의종류로오븐에서구워진빵사이에간단하게속재료를넣어뜨거운그릴에납작하게눌러먹는음식의한종류이다. 이파니니가국내에도입이되면서이탈리아에서만드는방법그대로우리나라에서도같은방법으로파니니를만들어즐기고있다. 그런데우리나라에는오븐에구운빵보다는더욱친숙한찐빵이라는문화가존재하며찐빵의특징은오븐에굽지않고찜솥에서쪄내어지기때문에오븐에구운빵보다수분의함량이높아특유의부드러운식감이일품이며, 오븐에구운빵은겉이딱딱해지는반면찐빵은겉이부드럽고쫄깃한식감이있다. 이러한찐빵의특징을살려파니니를만들면찐빵의장점인부드럽고쫄깃한식감과함께더불어파니니고유의바삭함까지더해지고속재료의맛까지더해져지금까지는맛볼수없었던특별한파니니가완성된다.
In general, Panini (Panini) is a kind of sandwich that is made in Italy and it is kind of food that you simply eat ingredients by putting ingredients in the oven and putting it flat on the hot grill. With the introduction of Ipanian in Korea, I have been enjoying making Panini in the same way in Korea as it is made in Italy. In Korea, there is a culture of steamed bread which is more familiar than the bread baked in the oven. Because steamed bread does not bake in the oven but is steamed in the steamer, the moisture content of the steamed bread is higher than that of the baked bread in the oven. The baked bread is hard on the outside, while the steamed bread has a soft and chewy texture on the outside. If you make Panini with the characteristics of these steamed buns, you will get the crispness of the panini as well as the soft and chewy texture of the steamed bread, and add the flavor of the ingredients to make a special panini that you could not taste until now.
본발명의상기내용과같이한국을대표하는빵인찐빵특유의식감과맛을살리고이탈리아의대표샌드위치인파니니의제조방법을더하여한국인의입맛에더욱맛있는파니니를만드는제조방법을제공하는데있다.
As described above, the present invention is to provide a manufacturing method of making Panini, which is more delicious to the taste of Koreans, in addition to the production method of Panini, which is the typical sandwich of Italy, utilizing the sense of taste and taste,
상기목적을당성하기위한본발명의해결수단은다음과같다.The solution means of the present invention for achieving the above object is as follows.
즉보리가루, 물, 밀가루, 설탕, 소금, 계란, 포도씨유등의식물성식용유, 이스트등으로이루어진 1종이상의첨가물을혼합하여반죽하는반죽단계(100); 상기반죽단계(100)에서완성된반죽을 20도이상 30도이하의온도에맞춰발효시키는발효단계(101); 상기발효단계(101)에서완성된발효반죽의잡내및잡맛을없애기위한반죽내가스제거단계(102); 상기가스제거단계(102)에서완성된반죽을찐빵의모양으로만들기위한성형단계(103); 상기성형단계(103)에서완성된반죽의질감과맛을내기위한약30분에서 60분내지의 2차발효단계(104); 상기 2차발효단계(104)에서완성된반죽을찐빵으로만들기위한찜솥에서약 10분에서 20분사이의찜단계(105); 와같은보리빵제조과정을거처완성된보리빵에속재료를넣기위한보리빵반가르기단계(200); 상기반가르기단계에서완성된보리빵에속재료인꿀, 치즈, 떡, 초콜릿, 파, 채소등의하나이상의재료를빵속에포함시키는속넣기단계(201); 상기속넣기단계(201)에서완성된보리빵을파니니그릴이나프라이팬, 누룽지팬등의굽거나납작하게누를수있는도구로뜨겁고납작하게누르는그릴단계(202); 상기그릴단계(202)에서완성된보리빵파니니를보기좋게접시에올리고각종견과류나각종시럽, 분말등을올리는완성단계(203); 상기과정을거처완성된보리빵파니니는오븐에서구운빵에서는느낄수없는찐빵특유의부드러움과쫄깃한식감, 그리고찐빵에서찾을수없었던파니니만의바삭한식감까지더해져찐빵의장점과파니니의장점을고루갖춘한국인의입맛에맞춘, 보리빵파니니가완성이되며이러한보리빵파니니는소비자에게보다유익한식감과맛을제공하는데있다.
A kneading step (100) of mixing and kneading one or more additives consisting of barley flour, water, flour, sugar, salt, egg, grape seed oil, vegetable cooking oil and yeast; A fermentation step (101) of fermenting the finished dough in the kneading step (100) to a temperature of 20 degrees or more and less than 30 degrees; A step 102 of removing the dough from the fermented dough completed in the
본 발명의 보리빵파니니는 인체에 좋은 보리성분을 다량 함유하고 있으며 이러한 보리의 성분중의 하나인 베타글루칸은 대장에서 담즙과 결합한뒤 몸 밖으로 배설되면서 혈중 지질 수치를 낮추며 혈당 조절에 도움을 주는 것으로 알려져 있다. 또한 시중에 판매되고 있는 페스트 푸드 나 인스턴트음식인 햄버거 등에 다량 함유되어 있는 트랜스지방, 과 나트륨, 과 당분 등으로 인해 인체에 악영향을 끼치는 반면 보리빵파니니는 햄버거 등과 같이 튀기거나 과 나트륨, 과 당분 등을 첨가하지 않으므로 건강증진을 도모할 수 있는 효과가 있다.
The barley bread panini according to the present invention contains a large amount of barley ingredient which is good for the human body. Betaglucan, which is one of the ingredients of barley, binds to bile in the large intestine and then excretes in the body to lower blood lipid levels and help control blood sugar It is known. In addition, trans fat, sodium, and sugar, which are abundant in fast food and instant food such as hamburger sold on the market, adversely affect the human body. On the other hand, barley bread panini is fried like hamburger, There is an effect that the health promotion can be promoted.
도 1은 본 발명의 보리빵을 제조하기위한 제조 방법의 전체 블럭도이다.
도 2는 보리빵을 이용하여 보리빵파니니를 제조하기 위한 방법의 전체 블록도이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is an overall block diagram of a manufacturing method for producing the barley bread of the present invention. Fig.
2 is an overall block diagram of a method for making barley bread panini using barley bread.
100 : 보리빵 제조를 위한 반죽단계
101 : 보리빵 제조를 위한 발효단계
102 : 보리빵 제조를 위한 가스 제거단계
103 : 보리빵 제조를 위한 성형 단계
104 : 보리빵 제조를 위한 2차 발효단계
105 : 보리빵 제조를 위한 찜 단계
200 : 보리빵파니니 제조를 위한 반 가르기 단계
201 : 보리빵파니니 제조를 위한 속 재료 넣기 단계
202 : 보리빵파니니 제조를 위한 그릴단계
203 : 보리빵파니니 제조를 위한 완성단계100: Dough stage for making barley bread
101: Fermentation step for the preparation of barley bread
102: Gas removal step for making barley bread
103: Forming step for making barley bread
104: Secondary fermentation step for the preparation of barley bread
105: Steaming step for making barley bread
200: Half-grinding step for making barley bread panini
201: In-process ingredients for making barley bread panini
202: Grill stage for making barley bread panini
203: Completion Steps for Barley Bread Panini Manufacturing
Claims (3)
보리 가루, 물, 밀가루, 설탕, 소금, 계란, 포도씨유등의 식물성 식용유, 이스트 등으로 이루어진 1종 이상의 첨가물 을 혼합하여 반죽하는 반죽단계(100);
상기 반죽단계(100)에서 완성된 반죽을 20도 이상 30도 이하의 온도에 맞춰 발효 시키는 발효단계(101);
상기 발효단계(101)에서 완성된 발효 반죽의 잡내 및 잡맛을 없애기 위한 반죽 내 가스 제거 단계(102);
상기 가스제거 단계(102)에서 완성된 반죽을 찐빵의 모양으로 만들기 위한 성형 단계(103);
상기 성형단계(103)에서 완성된 반죽의 질감과 맛을 내기 위한 약30분에서 60분 내지의 2차 발효단계(104);
상기 2차 발효단계(104)에서 완성된 반죽을 찐빵으로 만들기 위한 찜 솥 에서 약 10분에서 20분 사이의 찜 단계(105); 로 이루어지는 보리빵의 제조방법.
- How to make barley bread -
A kneading step (100) of mixing and kneading at least one additive consisting of barley powder, water, flour, sugar, salt, egg, grape seed oil, vegetable cooking oil, yeast and the like;
A fermentation step (101) of fermenting the dough completed in the kneading step (100) to a temperature of 20 degrees or more and 30 degrees or less;
A step 102 of removing the dough from the fermented dough completed in the fermentation step 101,
A shaping step (103) for shaping the dough completed in the degassing step (102) into the shape of a steamed bread;
A second fermentation step (104) of about 30 to 60 minutes for texture and taste of the finished dough in the shaping step (103);
A steaming step (105) for about 10 to 20 minutes in a steaming pot to make the dough completed in the secondary fermentation step (104) into steamed bread; ≪ / RTI >
보리빵에 속 재료를 넣기 위한 보리빵 반 가르기 단계(200);
상기 반 가르기 단계에서 완성된 보리빵에 속 재료인 꿀, 치즈, 떡, 초콜릿, 파 등의 하나 이상의 재료를 빵 속에 포함시키는 속 넣기 단계(201);
상기 속 넣기 단계(201)에서 완성된 보리빵을 파니니 그릴이나 프라이 팬, 누룽지 팬 등의 굽거나 납작하게 누를 수 있는 도구로 뜨겁고 납작하게 누르는 그릴 단계(202);
상기 그릴 단계(202)에서 완성된 보리빵파니니를 보기 좋게 접시에 올리고 각종 견과류나 각종 시럽, 분말 등을 올리는 완성단계(203); 로 이루어지는 보리빵파니니의 제조방법.
- How to make barley bread panini -
A barley bread cutting step (200) for loading the ingredients into the barley bread;
(201) for incorporating into the bread one or more ingredients such as honey, cheese, rice cake, chocolate, wafers, etc., belonging to the barley bread completed in the above-mentioned semi-cutting step;
A grilling step 202 in which the barley bread completed in step 201 is heated and flattened with a baking or flat pressing tool such as a panini grill, a frying pan, a frying pan, or the like;
A finishing step 203 in which the barley bread panini finished in the grilling step 202 is nicely put on a plate and various nuts and various syrups and powders are raised; ≪ / RTI >
속 재료 넣기 단계(201)에 첨가되는 속 재료는 꿀, 치즈, 햄, 채소, 초컬릿, 파, 떡 등 다양하게 첨가하여 파니니그릴로 누르는 것을 특징으로 하는 보리빵파니니 제조방법.
3. The method of claim 2,
The method for manufacturing a barley bread panini according to any one of claims 1 to 3, wherein the inner material to be added to the inner material feed step (201) is variously added with honey, cheese, ham, vegetables, chocolate,
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102180057B1 (en) | 2020-07-26 | 2020-11-17 | (주)아다람농업회사법인 | Bread making method using lily bolb |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102180057B1 (en) | 2020-07-26 | 2020-11-17 | (주)아다람농업회사법인 | Bread making method using lily bolb |
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