KR20180016257A - Manufacturing method of steamed bread using jam - Google Patents
Manufacturing method of steamed bread using jam Download PDFInfo
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- KR20180016257A KR20180016257A KR1020170089330A KR20170089330A KR20180016257A KR 20180016257 A KR20180016257 A KR 20180016257A KR 1020170089330 A KR1020170089330 A KR 1020170089330A KR 20170089330 A KR20170089330 A KR 20170089330A KR 20180016257 A KR20180016257 A KR 20180016257A
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- jam
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- 235000008429 bread Nutrition 0.000 title claims description 71
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000000034 method Methods 0.000 claims abstract description 28
- 235000000346 sugar Nutrition 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 108010010803 Gelatin Proteins 0.000 claims description 9
- 239000008162 cooking oil Substances 0.000 claims description 9
- 229920000159 gelatin Polymers 0.000 claims description 9
- 239000008273 gelatin Substances 0.000 claims description 9
- 235000019322 gelatine Nutrition 0.000 claims description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000011844 whole wheat flour Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 14
- 240000009088 Fragaria x ananassa Species 0.000 description 13
- 235000016623 Fragaria vesca Nutrition 0.000 description 8
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 5
- 235000021012 strawberries Nutrition 0.000 description 5
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 240000001417 Vigna umbellata Species 0.000 description 3
- 235000011453 Vigna umbellata Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013948 strawberry juice Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003466 anti-cipated effect Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
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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
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 잼 찐빵의 제조방법 및 이에 의해 제조된 잼 찐빵에 관한 것으로서, 보다 상세하게는 맛이 좋아 소비자들의 기호도가 높은 새로운 찐빵을 제공할 수 있는 새로운 방식의 잼 찐빵의 제조방법 및 이에 의해 제조된 잼 찐빵에 관한 것이다. The present invention relates to a method for manufacturing a jam steamed bread and a jam steamed bread produced thereby. More particularly, the present invention relates to a novel method for producing a steamed jam steamed bread having a high taste and a high degree of customer preference, Jam steamed bread.
일반적인 찐빵은 밀가루를 이용한 찐빵 외피 반죽에 소를 넣고 모양을 만들어서 찐 것이다. 이러한 찐빵은 팥 앙금이나 야채를 소로 사용하는데, 거의 대부분이 팥 앙금을 소로 사용한 팥 찐빵이다.Common steamed buns are made from wheat flour, steamed bread crumbs, and cow's milk. These steamed buns use red bean curd and vegetables as a cow, and most of them are red bean steamed bun with red bean curd.
이와 같이 종래 시판되는 찐빵은 거의 대부분이 팥 찐빵으로서 그 종류가 다양하지 못하다.As described above, most of the commercially available steamed breads are not as varied as the kinds of bean-stewed steamed bread.
한편, 생활수준이 향상되면서 소비자들의 입맛도 다양해지고 까다로워지고 있다. 그러나 종래의 찐빵은 전술한 바와 같이, 그 종류가 다양화지 못하여 소비자들에게 식상하다는 느낌을 주고 있다, On the other hand, as the standard of living improves, consumers' appetites also become diverse and difficult. However, the conventional steamed bread, as mentioned above, does not diversify its types and gives a feeling of being tired to consumers.
본 발명은 상기와 같은 점에 착안하여 제안된 것으로서, 맛이 좋아서 소비자들의 기호도가 높으며, 종래의 찐빵과 차별화되는 맛을 가지므로 소비자들의 입맛을 자극하여 높은 판매율이 기대되는 찐빵을 제공하는 새로운 방식의 잼 찐빵 제조방법 및 이에 의해 제조된 잼 찐빵을 제공하는 것이다.The present invention has been made in view of the above points, and it is a new method of providing a steamed bread which is high in taste and high in preference of consumers and tastes different from conventional steamed bread, And a jam steamed bread produced by the method.
본 발명의 일 특징에 따르면, 과일에 설탕을 넣고 끓여서 찐빵 소로 사용하기 위한 잼을 만드는 과정; 전체 100중량부에 대해 중력분 밀가루 15~20중량부, 강력분 밀가루 45~60중량부, 우유 10~15중량부, 막걸리 5~10중량부, 생 이스트 2~4중량부, 베이킹파우더 1~2중량부, 설탕 0.5~2중량부, 소금 1~2중량부 혼합하여 찐빵 외피반죽을 만드는 과정; 찐빵 외피반죽을 발효시키는 과정; 상기 찐빵 외피반죽에 상기 잼을 소로 넣어서 찐빵을 성형하는 과정; 및 상기 성형한 찐빵을 찌는 과정;을 포함하여 이루어진 것을 특징으로 하는 잼 찐빵 제조방법 및 이에 의해 제조된 잼 찐빵이 제공된다.According to one aspect of the present invention, there is provided a process for making a jam for use as a steamed bun for boiling a sugar into a fruit; 15 to 20 parts by weight of gravitational wheat flour, 45 to 60 parts by weight of wheat flour, 10 to 15 parts by weight of milk, 5 to 10 parts by weight of rice wine, 2 to 4 parts by weight of raw yeast, 1 to 2 parts by weight of baking powder 0.5 to 2 parts by weight of sugar, and 1 to 2 parts by weight of salt to prepare a steamed bread dough; The process of fermenting the steamed bread outer dough; A step of forming the steamed bread by inserting the jam into the steamed bread outer dough; And a step of steaming the shaped steamed bread. The jam steamed bread making method and the jam steamed bread produced thereby are provided.
본 발명의 다른 특징에 따르면, 상기 찐빵 외피반죽을 만드는 과정에서는 전체 100중량부에 대해 식용유가 1~2중량부 더 추가된다.According to another aspect of the present invention, 1 to 2 parts by weight of cooking oil is added to 100 parts by weight of the whole steam batter dough.
본 발명의 또 다른 특징에 따르면, 상기 잼을 만드는 과정에서는 과일에 설탕을 넣고 끓인 다음, 젤라틴을 추가한다.According to another aspect of the present invention, in the process of making the jam, sugar is added to the fruit, boiled, and then gelatin is added.
이상과 같은 구성을 가지는 본 발명은 소로 잼을 사용한 새로운 찐빵으로서, 맛이 좋아서 소비자들의 입맛을 자극하기에 충분하다. 따라서 소비자들의 구매욕을 자극하여 높은 판매율이 예상된다.The present invention having the above-described constitution is a new steamed bread using throat jam, which is good enough to stimulate the taste of consumers because of its good taste. Therefore, it is anticipated that the sales rate will be high because it prompts consumers to buy.
이러한 본 발명에 의한 잼 찐빵은 소로 팥 앙금이나 야채를 사용한 종래의 찐빵과 맛이 확연하게 차별화되는 소비자들에게 새로운 먹거리를 제공하고 소비자들에게 다양한 음식을 선택할 수 있는 선택의 기회를 제공한다. The jam steamed bread according to the present invention provides a new food for consumers who are distinctively different from the conventional steamed bread using a bean jam or vegetables, and provides an opportunity for consumers to select various foods.
특히, 본 발명은 다양한 연령대의 소비자들이 좋아하는 맛을 가지지만, 그 중에서도 청소년들의 입맛에 맞는 청소년들이 좋아하는 맛이다. 따라서 청소년들이 햄버거 등과 같은 몸에 좋이 않은 인스턴트식품 대신에 본 발명에 의한 찐빵을 선호함으로써 청소년들의 건강에도 도움이 된다. Particularly, although the present invention has a taste that consumers of various ages have, it is a favorite taste among the youths who satisfy the taste of the youth among them. Therefore, youths are also beneficial to the health of adolescents by preferring steamed bread according to the present invention instead of unhealthy instant foods such as hamburgers and the like.
이하에서, 본 발명을 좀 더 구체적으로 설명한다. Hereinafter, the present invention will be described in more detail.
본 발명의 제1실시예에 따르면, 본 발명은 다음과 같은 방법으로 제조된다.According to a first embodiment of the present invention, the present invention is produced in the following manner.
1) 잼을 만드는 과정1) The process of making jams
잼(jam)은 과일에 다량의 설탕을 넣고 끓여서 조린 것이다. 본 발명에서는 이러한 잼을 찐빵 소로 사용한다. 본 발명에서 사용가능한 잼의 종류가 특별히 제한되지 않으며, 딸기잼, 포도잼, 복숭아잼, 무화과잼 등 다양한 종류의 잼이 사용된다. Jam is a boiled and boiled sugar with lots of sugar. In the present invention, such jam is used as steamed buns. The type of jam that can be used in the present invention is not particularly limited, and various kinds of jams such as strawberry jam, grape jam, peach jam, and fig jam are used.
구체적으로 딸기잼을 예로써 설명하면, 먼저, 씻어서 물기를 빼고 꼭지를 뗀 딸기 1Kg을 준비한 다음, 딸기 500~750g은 믹서에 넣어 갈고 나머지 250~500g은 믹서로 갈지 않고 1/4~1/2 크기로 자른다. 냄비에 간 딸기, 자른 딸기 및 설탕 1Kg을 투입한 후 센불에서 끓이다가 끓어 오르면 거품을 제거하고 약불로 줄여서 부피가 반정도로 줄 때까지 뭉근하게 졸인다. Specifically, the strawberry jam is described as an example. First, rinse off the water and prepare 1 kg of strawberries, then add 500 to 750 g of strawberries to the mixer and 250 to 500 g of the strawberries are mixed with 1/4 to 1/2 Cut to size. Add 1 kg of strawberries, strawberries, and sugar to the pot, boil it in high heat, boil it, remove the bubbles, reduce it to about flour, and soak until it is about half the volume.
이와 같이 본 실시예에서는 소로 사용할 잼 제조시 잼이 너무 묽게 되지 않도록 딸기(과실)와 설탕을 1:1 중량부로 혼합하며, 딸기 전부를 갈아서 사용하지 않고 1/4~1/2 중량부는 덩어리 상태로 잼을 만든다. In this example, strawberry (fruit) and sugar are mixed in a ratio of 1: 1 by weight in order to prevent the jam from becoming too dilute during the preparation of the jam to be used as a sole, and 1/4 to 1/2 part by weight of the strawberry To make jams.
2) 찐빵 외피반죽을 만드는 과정2) Process of making steamed bread crust
중력분 밀가루와 강력분 밀가루, 우유, 막걸리, 생 이스트, 베이킹파우더, 설탕, 소금, 식용유를 사용하여 찐빵 외피반죽을 만든다. 중력분 밀가루, 강력분 밀가루, 생 이스트. 베이킹파우더, 설탕, 소금을 혼합하고, 이에 우유와, 막걸리, 식용유를 넣어서 반죽한다. Grain flour, flour, wheat flour, milk, rice wine, raw yeast, baking powder, sugar, salt, cooking oil makes the steamed bread crust dough. Gravity flour, flour, flour, raw yeast. Mix baking powder, sugar and salt, then add milk, rice wine, cooking oil and knead.
본 발명에서는 중력분 밀가루와 강력분 밀가루를 함께 사용함으로써 일반적으로 중력분만을 사용하는 찐빵보다 쫄깃한 식감을 갖는 찐빵을 제조한다. 전체 100중량부에 대해 중력분 밀가루 15~20중량부, 강력분 밀가루 45~60중량부가 사용되는데, 찐빵의 쫄깃한 식감을 위해서는 중력분 밀가루와 강력분 밀가루를 1:3의 비율로 사용하는 것이 바람직하다.In the present invention, by using gravity flour and high-strength flour together, a steamed bread having a chewy texture is generally produced rather than a steamed bread using only gravity. 15 to 20 parts by weight of gravitational wheat flour and 45 to 60 parts by weight of strong flour are used per 100 parts by weight of whole wheat flour. Preferably, gravitational wheat flour and strong wheat flour are used in a ratio of 1: 3 for a chewy texture of steamed bread.
또, 본 발명에서는 우유를 사용하여 찐빵의 영양을 높이고, 찐빵의 색상도 흰색을 띄게 한다. 바람직하게는 전체 100중량부에 대해 우유가 10~15중량부 사용되는데, 우유가 10중량부 미만으로 사용되면 재료들이 제대로 섞이지 않아 반죽이 되지 않기 때문에 우유를 제외한 액상 재료인 막걸리의 양을 늘려야 하는 문제가 발생되고, 우유가 15중량부를 초과하는 경우에는 상기 밀가루 양 대비 우유의 양이 과도하게 많아져 외피반죽이 질어지므로 찐빵 성형이 어렵게 된다.In the present invention, milk is used to enhance the nutrition of the steamed bread, and the color of the steamed bread also becomes white. Preferably, milk is used in an amount of 10 to 15 parts by weight based on 100 parts by weight of the whole milk. If milk is used in an amount of less than 10 parts by weight, the amount of makkol as a liquid material except for milk is increased If the milk exceeds 15 parts by weight, the amount of milk is excessively increased in relation to the amount of the flour, and the outer dough is kneaded, which makes it difficult to form the steamed bread.
다른 예로, 찐빵의 외피 색상을 소로 사용되는 잼의 색상과 일치시킬 수 있으며, 예를 들어 찐빵의 소로 딸기잼이 사용되는 경우 외피 반죽시 딸기 과즙 또는 딸기 분말이 첨가될 수 있다. 딸기 과즙 또는 딸기 분말은 외피의 색상 및 풍미를 고려할 때 전체 100중량부에 대해 딸기 과즙의 경우 2~4 중량부, 딸기 분말의 경우 0.5~1 중량부 첨가되는 것이 바람직하다. As another example, the color of the skin of the steamed bread may be matched to the color of the jam being used, for example strawberry jam may be added to the steamed bread if strawberry jam is used. The strawberry juice or the strawberry powder is preferably added in an amount of 2 to 4 parts by weight for the strawberry juice and 0.5 to 1 part by weight for the strawberry powder, based on 100 parts by weight of the whole, considering the color and flavor of the outer skin.
막걸리는 외피반죽을 발효시켜서 부드럽게 만드는데, 막걸리는 전체 100중량부에 해대 5~10중량부 사용된다. 막걸리가 5중량부 미만으로 사용되면 외피반죽의 발효가 원활하게 이루어지지 못하고, 10중량부를 초과하는 경우에는 반죽이 과도하게 발효되어 찐빵의 식감이 저하되고 찐빵에서 막걸리냄새가 나서 찐빵의 전체적인 풍미가 저하된다. Makgeolli is made by fermenting the outer dough to make it smooth, and the makgeolli is used in an amount of 5 to 10 parts by weight per 100 parts by weight of the whole. If the rice wine is used in an amount of less than 5 parts by weight, fermentation of the outer dough may not be smoothly performed. If the rice wine is more than 10 parts by weight, the batter is excessively fermented to reduce the texture of the steamed bread. .
그리고 생 이스트는 막걸리와 함께 반죽이 적당하게 숙성 및 발효될 수 있도록 도와주는 재료이다. 생 이스트는 반죽이 적당히 숙성, 발효되도록 전체 100중량부에 대해 2~4중량부 사용된다. 베이킹파우더는 반죽을 부풀게 하여 풍미를 주기 위한 것으로서, 전체 재료 100중량부에 1~2중량부가 사용된다.And the raw yeast is a material that helps the dough, along with makgeolli, mature and ferment properly. The raw yeast is used in an amount of 2 to 4 parts by weight based on 100 parts by weight of the whole dough, so that the dough is suitably aged and fermented. The baking powder is used for imparting flavor by blooming the dough, and 1 to 2 parts by weight is added to 100 parts by weight of the whole material.
설탕은 단맛을 내며 방부제 역할을 하는 재료로서, 전체 100중량부에 대해 5~8중량부 사용된다. 설탕이 5중량부 미만으로 사용되면 설탕 특유의 풍미와 감칠맛을 내지 못하며, 8중량부를 초과하는 경우에는 찐빵에서 단맛이 너무 강하게 느껴져서 찐빵의 풍미가 저하되므로 바람직하지 않다. 소금은 반죽의 간을 맞추기 위한 재료로서, 전체 100중량부에 대해 1~2중량부 사용된다. 설탕과 감미료를 함께 사용할 수 있으며, 이 경우 설탕 100중량부에 대해 감미료 1~2 중량부로 혼합 사용되는 것이 바람직하다. Sugar is a sweet and preservative material and is used in an amount of 5 to 8 parts by weight based on 100 parts by weight of the whole. When the sugar is used in an amount of less than 5 parts by weight, the flavor and flavor unique to sugar can not be obtained. When the sugar is used in an amount exceeding 8 parts by weight, the sweetness tends to be too strong in the steamed bun. The salt is used as a material for mixing the dough, and is used in an amount of 1 to 2 parts by weight based on 100 parts by weight of the whole. Sugar and a sweetener may be used together. In this case, it is preferable to mix 1 to 2 parts by weight of a sweetener with respect to 100 parts by weight of sugar.
그리고 식용유는 찐빵에 윤기를 부여하고 찐빵이 한층 더 먹음직스러워 보이도록 하고 찐빵의 식감을 부드럽게 한다. 식용유는 전체 100중량부에 대해 식용유 1~2중량부 사용된다. 식용유가 1중량부 미만으로 사용되면 식용유에 의한 효과를 얻을 수 없고, 2중량부를 초과하는 경우에는 찐빵에서 느끼한 맛이 나서 찐빵의 전체적인 풍미가 저하되므로 바람직하지 않다. And the edible oil gives the steamed bread a shine and makes the steamed bread look more effervescent and softens the texture of steamed bread. 1 to 2 parts by weight of cooking oil is used for 100 parts by weight of the whole cooking oil. If the cooking oil is used in an amount of less than 1 part by weight, the effect of the cooking oil can not be obtained. If the cooking oil is more than 2 parts by weight, the taste of the steamed bread becomes unpleasant and the overall flavor of the steamed bread is lowered.
전술한 재료와 물을 혼합하고 반죽기를 이용하여 5~10분 정도 반죽하여 외피반죽을 만든다. 여기서, 전체 100중량부에 대해 물 20~35중량부로 사용되며, 반죽시간이 5분 미만인 경우 외피의 탄력이 떨어져 표면이 매끄럽지 않고 찌는 과정에서 외피가 찢어질 수 있으며, 반죽시간이 10분을 초과하는 경우 외피가 쭈그러지게 된다. Mix the above materials with water and knead for 5 to 10 minutes using a kneader to make a kneaded outer shell. If the kneading time is less than 5 minutes, the elasticity of the outer shell may be lowered and the surface may not be smooth and the outer shell may be torn during the steaming process. If the kneading time exceeds 10 minutes The outer skin is shrunk.
3) 찐빵 외피반죽을 1차 발효시키는 과정3) Process of fermenting the steamed bread outer shell dough first
만들어진 외피반죽을 21℃~30℃의 온도에서 20~40분 방치하여 1차 발효시킨다.The resulting dough is allowed to stand at a temperature of 21 ° C to 30 ° C for 20 to 40 minutes for primary fermentation.
4) 찐빵을 성형하는 과정4) Process of forming steamed bread
1차 발효시킨 외피반죽과 만들어 놓은 잼을 소로 사용하여 찐빵을 성형한다. 찐빵을 성형하는 방법은 종래의 찐빵 성형방법과 동일하다.The first fermented outer skin dough and the jam made are used to make the steamed bread. The method of forming the steamed bread is the same as that of the conventional steamed bread molding method.
5) 찐빵을 2차 발효시키는 과정5) Process of fermenting steamed bread second
성형한 찐빵을 35℃~38℃의 온도에서 20~30분 정도 방치하여 찐빵을 2차 발효시킨다. The shaped steamed bread is allowed to stand at a temperature of 35 ° C to 38 ° C for about 20 to 30 minutes to ferment the steamed bread secondarily.
6) 찐빵을 찌는 과정6) Steaming process
2차 발효된 찐빵을 찜기를 이용하여 10~13분간 찐다.The second fermented steamed bread is steamed for 10 to 13 minutes using a steamer.
이와 같은 방법으로 제조되는 본 발명에 의한 찐빵은 잼을 소로 사용하기 때문에 맛이 좋다. 이러한 본 발명에 의한 잼 찐빵은 종래의 찐빵과 완전히 차별화되는 새로운 맛을 가지는 것으로서, 소비자들의 입맛을 자극하기에 충분하며, 특히, 청소년들이 좋아하는 맛이다. 따라서 청소년들이 햄버거 등과 같은 몸에 좋지 않은 인스턴트식품 대신에 본 발명에 의한 찐빵을 선호함으로써 청소년들의 건강에도 도움이 된다. The steamed bread according to the present invention produced by such a method has a good taste because it uses a jam as a cow. The jam steamed bread according to the present invention has a new taste completely different from the conventional steamed bread, and is sufficient to stimulate consumers' taste, and is a taste that is particularly enjoyed by the youth. Therefore, youths are also beneficial to the health of adolescents by preferring steamed bread according to the present invention instead of unhealthy instant foods such as hamburgers and the like.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다.Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
본 발명의 제2실시예에서는 찐빵 소로 사용하는 잼에 젤라틴이 첨가된다. 잼을 찐빵의 소로 사용하면, 찐빵을 찌는 과정에서 잼이 찐빵의 외피 속으로 스며들어서 자칫 찐빵 외피의 잼과 닿는 안쪽 부위의 식감이 눅눅해 져서 찐빵의 식감이 저하될 수 있고, 또, 찐빵을 먹을 때 잼의 종류에 따라 잼이 흘러내려서 먹기가 다소 불편해질 우려도 있다. In the second embodiment of the present invention, gelatin is added to the jam used as steamed bread. When the jam is used as a place of steamed bread, the jam penetrates into the outer surface of the steamed bread during the process of steaming the steamed bread, so that the texture of the inner portion contacting the jam of the steamed steamed outer shell may become damp and the texture of the steamed bread may be deteriorated. Depending on the type of jam at the time of eating, the jam may run down, making eating a little uncomfortable.
본 실시예에서는 이러한 점들을 방지하기 위해 잼에 젤라틴을 첨가한다. In this embodiment, gelatin is added to the jam to prevent these points.
잼에 젤라틴이 첨가되면, 잼의 점도가 높아지고 다소 젤화되기 때문에 잼이 찐빵 외피로 스며들지 않으며, 따라서 잼에 의해 찐빵 외피의 잼과 닿는 안쪽 부위가 눅눅해지는 것이 방지된다. 또한, 찐빵을 먹을 때 잼이 흘러내릴 우려도 적어진다.When gelatin is added to the jam, the jam will become more viscous and somewhat gelled, so that the jam does not penetrate into the outer surface of the steamed bun, thus preventing the inner portion of the steamed jar from contacting the jam. Also, there is less risk of jam flowing down when eating steamed bread.
젤라틴은 잼을 끓인 다음 마지막에 첨가되는데, 젤라틴이 과량으로 첨가되면 잼이 과도하게 젤화되어 잼 고유의 맛과 식감이 상실될 우려가 있다. 따라서 젤라틴의 양이 적절히 조절될 필요가 있는데, 바람직하게는 젤라틴은 잼 양의 2~5중량부 첨가되는 것이 바람직하다.Gelatin is added at the end after boiling the jam. If the gelatin is added in an excessive amount, the jam becomes excessively gelled, and the taste and texture of the jam may be lost. Therefore, the amount of gelatin needs to be appropriately controlled. Preferably, gelatin is added in an amount of 2 to 5 parts by weight of the jam amount.
이하에서는 본 발명의 또 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다.Hereinafter, still another embodiment of the present invention will be described, and the same configurations and effects as those of the above-described embodiment will not be described.
본 발명의 제3실시예에서는 찐빵 외피반죽에 잼을 소로 넣기 전에 외피반죽 표면에 전체적으로 슈가파우더가 코팅된다. 잼을 찐빵의 소로 사용하면, 찐빵을 찌는 과정에서 잼이 찐빵의 외피 속으로 스며들어서 자칫 찐빵 외피의 잼과 닿는 안쪽 부위의 식감이 눅눅해 져서 찐빵의 식감이 저하될 수 있고, 또, 찐빵을 먹을 때 잼의 종류에 따라 잼이 흘러내려서 먹기가 다소 불편해질 우려도 있다. In the third embodiment of the present invention, the sugar batter powder is coated on the outer surface of the dough before the jam is put into the dough of the steamed bun. When the jam is used as a place of steamed bread, the jam penetrates into the outer surface of the steamed bread during the process of steaming the steamed bread, so that the texture of the inner portion contacting the jam of the steamed steamed outer shell may become damp and the texture of the steamed bread may be deteriorated. Depending on the type of jam at the time of eating, the jam may run down, making eating a little uncomfortable.
본 실시예에서는 이러한 점들을 방지하기 위해 외피반죽 표면에 슈가파우더를 코팅한다. In this embodiment, the surface of the outer dough is coated with sugar powder to prevent these points.
외피반죽에 슈가파우더가 코팅되면, 잼 표면의 수분함량이 감소되기 때문에 잼이 찐빵 외피로 스며들지 않으며, 따라서 잼에 의해 찐빵 외피의 잼과 닿는 안쪽 부위가 눅눅해지는 것이 방지된다. 또한, 찐빵을 먹을 때 잼이 흘러내릴 우려도 적어진다.When sugar powder is coated on the outer dough, the moisture content of the jam surface is reduced, so that the jam does not penetrate into the outer surface of the steamed bun, thus preventing the inner portion touching the jam of the steamed bread envelope from being dampened by the jam. Also, there is less risk of jam flowing down when eating steamed bread.
슈가파우더는 설탕을 곱게 갈은 입자로, 전분이 첨가되어 있어 설탕보다 수분함량이 적고 부드럽다. 본 실시예에서 슈가파우더는 백설탕과 고구마 전분을 7~8:2~3 중량부로 섞어 믹서로 곱게 갈아 만들 수 있으며, 백설탕에 고구마 전분이 20~30 중량부 첨가됨으로써 슈가파우더의 수분함량을 더욱 낮추고 고구마의 단맛이 가미되어 찐빵의 풍미를 배가시킬 수 있다. 또한, 고구마에는 전분을 분해하는 효소와 장기능을 활성화해 주는 비타민 B1이 풍부하고 식이섬유가 다량 함유되어 있어 밀가루가 주 재료인 찐빵의 소화 흡수를 원활하게 해준다. Sugar powder is a fine grain of sugar and it is added with starch, so it has less moisture content than sugar and is soft. In the present embodiment, the sugar powder can be prepared by mixing the white sugar and the sweet potato starch with 7 to 8: 2 to 3 parts by weight, and the sweet potato starch is added to the white sugar by 20 to 30 parts by weight to further reduce the moisture content of the sugar powder Sweetness of sweet potato is added, and the flavor of steamed bread can be doubled. In addition, sweet potato starch decomposition enzyme and vitamins B1 to activate the intestinal function is abundant, and contains a large amount of dietary fiber, wheat flour is the main ingredient, digestion and absorption is smooth.
Claims (4)
전체 100중량부에 대해 중력분 밀가루 15~20중량부, 강력분 밀가루 45~60중량부, 우유 10~15중량부, 막걸리 5~10중량부, 물 20~35중량부, 생 이스트 2~4중량부, 베이킹파우더 1~2중량부, 설탕 0.5~2중량부, 소금 1~2중량부 혼합하여 찐빵 외피반죽을 만드는 과정;
상기 찐빵 외피반죽을 발효시키는 과정;
상기 찐빵 외피반죽에 상기 잼을 소로 넣어서 찐빵을 성형하는 과정; 및
상기 성형한 찐빵을 찌는 과정;을 포함하는 것을 특징으로 하는 잼 찐빵 제조방법.
The process of making a jam to use as a steamed bun for boiling the sugar into the fruit;
15 to 20 parts by weight of gravitational wheat flour, 45 to 60 parts by weight of wheat flour, 10 to 15 parts by weight of milk, 5 to 10 parts by weight of rice wine, 20 to 35 parts by weight of water, 2 to 4 parts by weight of fresh yeast , 1 to 2 parts by weight of baking powder, 0.5 to 2 parts by weight of sugar, and 1 to 2 parts by weight of salt to prepare a steamed bread dough;
A step of fermenting the steamed bread outer dough;
A step of forming the steamed bread by inserting the jam into the steamed bread outer dough; And
And steaming the shaped steamed bread.
상기 찐빵 외피반죽을 만드는 과정에서는,
상기 전체 100중량부에 대해 식용유가 1~2중량부 더 추가되는 것을 특징으로 하는 잼 찐빵 제조방법.
The method according to claim 1,
In the process of making the steamed batter outer dough,
Wherein 1 to 2 parts by weight of cooking oil is added to 100 parts by weight of the whole.
상기 잼을 만드는 과정에서는,
과일에 설탕을 넣고 끓인 다음, 젤라틴을 추가하는 것을 특징으로 하는 잼 찐빵 제조방법.
3. The method according to claim 1 or 2,
In the process of making the jam,
A method for manufacturing a jam steamed bread characterized by adding sugar to fruit and boiling, followed by adding gelatin.
A jam steamed bread produced by the method according to any one of claims 1 to 3.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110477061A (en) * | 2019-08-01 | 2019-11-22 | 沧州医学高等专科学校 | A kind of soybean milk nourishing steamed bread, production method and equipment |
| KR102175589B1 (en) * | 2020-04-14 | 2020-11-06 | 양춘심 | Method for manufacturing breads using filling composition |
| KR20210001283A (en) * | 2019-06-27 | 2021-01-06 | 양복선 | Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method |
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| KR100586445B1 (en) | 2005-06-08 | 2006-06-08 | 박중옥 | Steamed bread comprising leaves of green tea and their preparations |
| KR20120119809A (en) * | 2011-04-22 | 2012-10-31 | 대구가톨릭대학교산학협력단 | A mulberry jam and method for thereof |
| KR101402079B1 (en) * | 2012-07-26 | 2014-06-02 | 박종연 | Method for preparation of functional walnut steamed bread having blueberry |
| KR20150089755A (en) * | 2014-01-28 | 2015-08-05 | 영암군 | Method of producing kicked Daebong and kicked Daebong using the same |
| KR20160109651A (en) * | 2015-03-12 | 2016-09-21 | 이진호 | Steamed bread comprising aronia and mulberry and manufacturing method thereof |
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| KR100586445B1 (en) | 2005-06-08 | 2006-06-08 | 박중옥 | Steamed bread comprising leaves of green tea and their preparations |
| KR20120119809A (en) * | 2011-04-22 | 2012-10-31 | 대구가톨릭대학교산학협력단 | A mulberry jam and method for thereof |
| KR101402079B1 (en) * | 2012-07-26 | 2014-06-02 | 박종연 | Method for preparation of functional walnut steamed bread having blueberry |
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| KR20210001283A (en) * | 2019-06-27 | 2021-01-06 | 양복선 | Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method |
| CN110477061A (en) * | 2019-08-01 | 2019-11-22 | 沧州医学高等专科学校 | A kind of soybean milk nourishing steamed bread, production method and equipment |
| CN110477061B (en) * | 2019-08-01 | 2022-02-01 | 沧州医学高等专科学校 | Soybean milk nutritional steamed bread, and preparation method and equipment thereof |
| KR102175589B1 (en) * | 2020-04-14 | 2020-11-06 | 양춘심 | Method for manufacturing breads using filling composition |
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| KR101977557B1 (en) | 2019-09-03 |
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