KR20170094623A

KR20170094623A - Gulpang and manufacturing method thereof

Info

Publication number: KR20170094623A
Application number: KR1020160015606A
Authority: KR
Inventors: 이우준
Original assignee: 이우준
Priority date: 2016-02-11
Filing date: 2016-02-11
Publication date: 2017-08-21

Abstract

The present invention relates to a method for producing a Korean traditional gourd, and is a method for producing fresh gourd, orange juice or orange juice using citrus fruits, And a method for manufacturing the same, and a method for manufacturing the same.

Description

[0002] Gulpang and manufacturing method thereof [

More particularly, the present invention relates to a method for producing a tangerine bread, and more particularly, to a method for preparing a tangerine-containing tangerine, The present invention relates to a method for manufacturing a pancake containing mushroom mushroom and mushroom marmalade and a method for baking it using a mushroom-shaped mold.

The technical field of the present invention is based on wheat flour-based outer cover and puff cream, and has been used as a favorite food of Koreans. However, recently, people are demanding the high quality of the prefered foods in accordance with the trend of the times that they are seeking to feel the clean environment of Jeju and the nature of nature. Therefore, there is a lot of circumstances in which tangerine bread using citrus juice and mandarin ought.

Jeju Island's special product, the mandarin orange shape, is embodied as it is, and the tangerine bread using the representative mandarin of Jeju is easy to make and easy to carry, which can be a good gift for tourists visiting Jeju Island.

Generally, baked confectionery such as baklava, korean bread, and walnut confectionery is used as a raw material to mature the dough for 24 hours to form an outer skin, and to make bean jam or pancake separately, and baked at a constant temperature for a certain time using various molding frames.

Among the commonly known citrus fruits, there are hanbong, chunhyang, red incense, mandarin orange, kumquat, navy, wenzhou citrus, and other non-citrus fruits, which are well known for their superior aroma and taste. The present invention has been accomplished to provide a characteristic juice of a citrus fruit juice, a mandarin orange juice containing a citrus fruit juice, a tangerine juice and a preparation method thereof.

It is necessary to develop a symbolic product of Jeju by making a pancake containing a rich tangerine from Jeju, making bread or sweets, and forming a mold that can contain a full image of Jeju.

The alkaline food, tangerine, helps metabolism, strengthens the skin and mucous membranes and prevents colds. It is good for skin beauty and fatigue recovery by the action of vitamin C, helps absorption of calcium, and vitamin P (hesperidin) It is effective for preventing arteriosclerosis and hypertension by suppressing the increase of permeability to the skin, and tangerine peel has anticancer effect. Therefore, it can be said that the tangerine peel which uses the tangerine peel as the flesh is very nutritious.

As the national preference for Jeju's natural environment and citrus is increasing, the added value of tangerine is increasing, and the need for jujube bread, which is as popular as Cheonan's walnut confectionery, but is friendly and reminiscent of fresh and fragrant images of natural fruits, Is required.

It is an object of the present invention to solve the above-mentioned problems, and an object of the present invention is to provide a flavor enhancer which is capable of providing a fresh and fragrant orange flavor and taste, The present invention also provides a method for manufacturing a freshly baked bread and a method for manufacturing the same, which can be easily made using a shell and a pancake containing the contents extracted from a mandarin orange produced in Jeju Island.

It is another object of the present invention to provide a method for producing a shell of coconut cake using a mandarin orange produced in Jeju Island.

Another object of the present invention is to provide a natural flavor used in a pancake so as to feel the unique flavor and taste of a tangerine produced in Jeju Island as a natural flavor such as Halabong, Chunyouhyang, Red, Incense, Kumquat, Navel, Which is capable of activating local agricultural products and processing industries by using various kinds of non-citrus fruits and the like, and a manufacturing method thereof.

It is still another object of the present invention to provide a mold for baking bread having a mandarine shape and a process for baking bread.

The present invention relates to a tangerine flavor. It comprises a coconut juice, a mandarin orange juice, a mandarin orange juice, and a shell and a pancake using a marmelade to make a tangerine natural flavor. It can be made, nutritious and flavorful.

Hereinafter, the present invention will be described in detail.

To achieve these and other advantages and in accordance with the purpose of the present invention,

Rinse the mandarin with about 8 ~ 12 Brix of sugar, peel it off, peel off the white skin, grind it into the mixer, filter it, sieve it, and make a clear juice. The mandarin flesh is peeled off the transparent skin of the pellet, and the peeled pellets of the tangled tangled pellets are sprung up and prepared as mandarin oranges for use in pancake.

Tangerine marmalade is made of peeled peel that has been peeled off from the skin, and it is washed and thinly sliced to make tangerine peeled in boiling water. First, split the sugar 2 ~ 3 times in the pulp and boil it. When it is almost finished, put the chicken shell and cook a little more. Tangerine peel is used without sugar tangerine peel only sugar.

35 to 40% by weight of water, 30 to 35% by weight of wheat flour, 5 to 10% by weight of mandarin juice, 0.05 to 1% by weight of mandarin orange juice, 3.5 to 4% by weight of pure white rice, 0.05 to 0.07% by weight of glutinous rice powder, % And salt 0.3 to 0.7% by weight for 5 minutes and 15 to 20% by weight of butter or margarine are mixed and mixed for 5 minutes to make a dough.

Glutinous rice powder is used to give a taste of good taste.

Butter and margarine are melted in a hot water bath and mixed with the outer dough.

Prepared dough should be fermented for 20 minutes at room temperature or used for refrigerated storage

The packaged envelope is stored at 0 ° C to 10 ° C for 72 hours.

The orange juice cream contains 60 to 70 wt% of water, 15 to 20 wt% of corn starch, 5 to 7 wt% of milk powder, 2 to 3 wt% of egg, 0.3 to 0.7 wt% of purified salt, 10 to 12 wt% of sugar powder, 0.3 to 0.5% by weight of mangelese, 0.3 to 0.5% by weight of marmelade and 0.03 to 0.1% by weight of custard are mixed in this order and mixed by an agitator.

The eggs are mixed in a mixer at low speed (over 60 RPM) until the egg yolks are completely broken (about 2 minutes), and then mixed quickly for 4 to 5 minutes at a high speed (over 400 RPM).

The sugar powder is a product obtained by grinding sugar finely and adding starch, and the content of sugar and starch is about 9: 1.

As a generally used additive for scenting cream, citrus flavor can be flavored by using the custard flavor, the butt flavor and the vanilla flavor instead of the vanilla flavor, which produces the natural flavor of mandarin orange juice, gruel, and marmalade.

Mixed orange juice cream is wrapped in a certain amount of packing paper, steamed for more than 30 minutes with steam of 100 ℃ or more, and then cooled.

The above-mentioned orange juice cream is placed on the above-mentioned mandarin outer shell and then baked in a mold.

The jujube bread of the present invention can feel the fresh and fragrant texture with the outer skin and mandarin orange juice made from citrus juice made from Jeju, and it is rich in citrus-like color and various citrus flavors, It is easy food.

In addition, the present invention improves the storage and utilization of mandarin orange as a product of the region using the mandarin orange in Jeju area, enhances utilization of mandarin orange, and is suitable for tourism products and gifts utilizing regional characteristics, Can be activated.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
Fig. 2 is an image of a Korean persimmon bakery made from the present invention, which is composed of a mandarin-like shape in which seven pieces are rounded.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. Specific details are set forth in the following description, which is provided to provide a more thorough understanding of the present invention. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

According to the present invention, there is provided a method for producing tangerine flavor and natural flavor, comprising the steps of: preparing a natural flavor of tangerine using a variety of vitamins and nutritional ingredients such as halibut, chrysanthemum, red incense, citrus, kumquat, navy, It is characterized by using mangalade to provide a rich flavor of mandarin orange juice.

Manufacture of sweet peanuts

Referring to FIG. 1, the method for manufacturing tangerine bread according to the present invention comprises four stages of making a tangerine natural fragrance 100, a dough making process 200, a mandarin orange cream making process 300, and a burning process 400.

Preparation of tangerine natural incense

To prepare the mandarin orange juice (100), rinse the mandarin orange with about 8-12 brix of sugar, peel it off, peel off the white flesh, grind it into the mixer, and sieve it to make a clear juice. The mandarin flesh is peeled off the transparent skin of the pellet, and the peeled pellets of the tangled tangled pellets are sprung up and prepared as mandarin oranges for use in pancake.

Tangerine marmalade is made of peeled peel that has been peeled off from the skin, and it is washed and thinly sliced to make tangerine peeled in boiling water. First, split the sugar 2 ~ 3 times in the pulp and boil it. When it is almost finished, put the chicken shell and cook a little more. Tangerine is used in sugar without using tangerine peel.

Manufacture of envelope

The dough 200 of the outer shell comprises 35 to 40 wt% of water, 30 to 35 wt% of flour, 5 to 10 wt% of citrus juice, 0.05 to 1 wt% of citrus fruit, 3.5 to 4 wt% 0.1 to 0.15% by weight of baking powder, 0.3 to 0.7% by weight of salt, and 15 to 20% by weight of melted butter or margarine is added to the mixture for 5 minutes and mixed for 5 minutes.

The prepared dough was fermented at room temperature for 20 minutes to complete the outer dough.

Manufacture of puff cream

The mandarin orange cream 300 comprises 60 to 70 wt% of water, 15 to 20 wt% of corn starch, 10 to 12 wt% of sugar powder, 5 to 7 wt% of milk powder, 2 to 3 wt% of egg, 0.3 to 0.7 wt% 0.04 to 0.15% by weight of mandarin orange juice, 0.3 to 0.5% by weight of mandarin orange juice and 0.3 to 0.5% by weight of marmalade were mixed in this order and mixed by an agitator.

After mixing, the orange juice cream was wrapped in a packing paper, steamed for more than 30 minutes with steam at 100 ℃ or more, cooled and then prepared.

Manufacture of sweet peanuts

In the baking process (400), which is the last step of the method for manufacturing tangerine bread according to the present invention, the above-mentioned tangerine cream is put in a meringue prepared by the above process, Was prepared.

Although the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and similarities. Therefore, the scope of the present invention should not be limited by the described embodiments, but should be determined by the scope of the appended claims and equivalents thereof.

Claims

Tangerine natural incense;
A method for manufacturing a pancake comprising a shell and a pancake, wherein the outer shell of the pancake comprises a mandarine outer shell made of mandarin orange juice or mandarin orange juice or mandarin orange marmalade, and a corn starch, milk powder, sugar jam and citrus marmalade. And a step of baking in a mandarin-shaped forming mold and baking,

[2] The method of claim 1,
35 to 40% by weight of water, 30 to 35% by weight of wheat flour, 5 to 10% by weight of citrus juice, 0.05 to 1% by weight of mandarin powder, 3.5 to 4% by weight of glutinous rice, 0.05 to 0.07% by weight of glutinous rice powder, 0.3 to 0.7% by weight of salt, 15 to 20% by weight of melted butter or margarine,

The method of claim 1, wherein the process for making the mandarin orange cream comprises 60 to 70 wt% of water, 15 to 20 wt% of corn starch, 10 to 12 wt% of sugar powder, 5 to 7 wt% of milk powder, 0.3 to 0.7% by weight of tablets, 0.04 to 0.15% by weight of mandarin flesh, 0.3 to 0.5% by weight of mandarin orange juice and 0.3 to 0.5% by weight of marmalade and mixed with a stirrer

[3] The method according to claim 1, further comprising the step of putting red beans, oranges or marmalades in place of the orange peelings,

A method for manufacturing a fresh-baked bread, which comprises baking a fresh-baked bread, the method comprising the steps of putting a shell and a puff into a mold, heating the baked bread by turning it back and forth,