KR20210001283A - Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method - Google Patents

Abstract

The present invention relates to a manufacturing method of tangerine steamed bread and tangerine steamed bread by the method. More particularly, the manufacturing method comprises the steps of: manufacturing fillings by mixing tangerine, sugar and starch; manufacturing steamed bread skin dough containing wheat flour; aging the manufactured steamed bread skin dough; and forming steamed bread by putting the manufactured fillings in the aged steamed bread skin dough. According to the present invention, unlike conventional steamed bread, the steamed bread of the present invention has a novel texture and flavor, does not have a specific odor of flour, and has excellent sensory preference due to high elasticity and moisture retention of the skin.

Description

Method for Manufacturing a Steamed Mandarin Bread and Steamed Mandarin Bread by the Method {Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method}

The present invention relates to a method for producing a tangerine steamed bread and to a tangerine steamed bread by the method, and more particularly, to prepare a steamed bread by adding tangerine to the beef, the skin dough, or both the beef and the skin dough, thereby having excellent texture, flavor and nutritional properties. It relates to a method of manufacturing tangerine steamed bread and tangerine steamed bread by the method.

As dietary life gradually became westernized, bread has long been used as a staple food along with rice.

In particular, because bread can be enjoyed more easily than traditional Korean rice and side dishes-oriented meals, it is widely loved by busy urbanites, young people seeking convenience, and children who are familiar with Western tastes.

Among them, steamed bread is prepared by filling the dough with bean paste and steaming it in a steamer with ripening. More specifically, after adding water to a mixture of flour, sugar, makgeolli, yeast, etc., and kneading the dough, Aged and fermented to prepare a steamed bread outer shell, washed and boiled red beans, boiled, and boiled with sugar to make steamed bread stuffing, put the steamed bread stuffing inside the steamed bread outer shell, aged for a certain period of time, and then steamed. These steamed buns are established as delicacies that can be enjoyed not only in winter, but also in any season depending on storage and maintenance, and are sold online and offline as a representative food in certain regions.

However, steamed bread was mainly made of flour and red beans, so its taste was generally uniform, and its consumption was limited. Therefore, there is a need to develop steamed bread to satisfy various tastes of consumers.

In this regard, Korean Patent Application Laid-Open No. 10-20001-0091281, Korean Patent Application No. 10-2004-0070855, Korean Patent No. 10-0465284, Korean Patent No. 10-0526777, Korean Patent No. 10- In 0666054, Korean Patent No. 10-0963480, etc., a steamed bread prepared by putting pine needles, pumpkin, grain milk, extract of jujube herbal medicine, green tea, mulberry and angelica into the dough of the cow or outer shell of steamed bread was developed. However, these steamed breads use pine needles, pumpkins, grain milk, extracts of herbal medicinal herbs from dates, green tea, mulberry and angelica as subsidiary materials, so that a new flavor could not be sufficiently imparted to the steamed bread.

In addition, there has been no example of producing steamed bread using mandarin oranges anywhere in the past.

KR 10-2001-0091281 A KR 10-2004-0070855 A KR 10-0465284 B1 KR 10-0526777 B1 KR 10-0666054 B1 KR 10-0963480 B1

Accordingly, an object of the present invention is to prepare steamed bread by adding tangerine to cattle, shell dough, or both cattle and shell dough to improve texture, flavor and nutrition, reduce the peculiar smell of flour, and improve elasticity and moisture retention. It is to provide a method of manufacturing tangerine steamed bread and tangerine steamed bread by the method.

The method for producing a tangerine steamed bread according to the present invention for achieving the above object includes the steps of preparing a stuffing by mixing tangerine, sugar and starch, and preparing a steamed bread shell dough containing flour, and the prepared steamed bread It characterized in that it comprises the step of aging the outer shell dough, and the step of molding the steamed bread by putting the prepared beef in the mature steamed bread outer shell dough.

In the step of preparing the steamed bread shell dough, flour, makgeolli, yeast, tangerine juice, margarine, cooking oil, sugar and salt are mixed and kneaded.

The step of preparing the cow is characterized in that the cactus powder and black garlic powder are further mixed.

The cactus powder is a product obtained by drying and pulverizing the fruit or stem of a nopal cactus, and the black garlic powder is characterized in that the black garlic is pulverized.

The step of preparing the steamed bread shell dough is to further mix and knead the cactus powder, and the cactus powder is characterized in that the fruit or stem of the Nopal cactus is dried and pulverized.

And the tangerine steamed bread according to the present invention is characterized in that it is produced by the above method.

According to the present invention, unlike conventional steamed buns, while having a new texture and flavor, there is no peculiar smell of flour, and the elasticity and moisture retention of the outer skin are high, so that the sensory preference is excellent.

1 is a flow chart showing the manufacturing process of the tangerine steamed bread according to the present invention.

Hereinafter, the present invention will be described in detail.

The biggest feature of the present invention is that mandarin oranges are used as a material for steamed bread, and the mandarin provides a novel flavor to steamed bread, improves texture and nutritional properties, and improves overall sensory preference.

The manufacturing method of the tangerine steamed bread according to the present invention includes the steps of preparing a cow by mixing tangerine, sugar, and starch, as shown in FIG. 1, and preparing a steamed bread outer shell dough containing flour, and the prepared steamed bread It characterized in that it comprises the step of aging the outer shell dough, and the step of molding the steamed bread by putting the prepared beef in the mature steamed bread outer shell dough.

Hereinafter, this will be described step by step with reference to FIG. 1.

Mixing tangerine, sugar and starch to make a cow.

First, tangerine, sugar, and starch are mixed to make steamed bread stuffing.

In the present invention, mandarin oranges are used as the main material of cattle, and mandarin oranges are crushed from the skin, and sugar and starch are mixed therewith to prepare cattle.

The tangerine is an ingredient that not only gives steamed bread a new flavor and taste, but also increases nutritional properties. And the sugar is to match the sugar content of the cow, it can be used irrespective of the type, such as white sugar, brown sugar, brown sugar. The starch can be used regardless of its type, such as corn starch, sweet potato starch, and potato starch, to facilitate molding by lowering the moisture content of cattle.

And the mixing ratio of the tangerine, sugar and starch, based on 100 parts by weight of the tangerine, about 20 to 30 parts by weight of sugar and 5 to 10 parts by weight of starch is preferred, but if the sugar is less than 20 parts by weight, sugar content is insufficient, If it exceeds 30 parts by weight, it becomes excessive and the taste is not good. If the starch is less than 5 parts by weight, it is difficult to mold the steamed bread due to high moisture in the cow, and if it exceeds 10 parts by weight, the organoleptic properties are deteriorated.

In addition, in this step, the cactus powder and black garlic powder may be optionally further mixed to prepare a cow.

As the cactus powder, the fruit or stem of the nopal cactus is cut to an appropriate size, dried at 40 to 60° C. to have a moisture content of 1 to 5%, and then pulverized with 50 to 200 mesh.

The nopal cactus has a cool and sweet taste, which significantly enhances the overall taste of steamed bread by interacting with the tangerine flesh, and gives a unique texture, as well as polyphenols, flavonoids, various vitamins, dietary fiber, calcium, and magnesium. It has the advantage of enhancing the nutritional properties of steamed bread.

In addition, the black garlic powder significantly enhances the flavor of steamed bread together with the orange pulp and imparts nutritional properties, and refers to pulverized black garlic prepared by a conventionally known method, and the pulverized particle size is not limited. However, in the case of using an alphaned black garlic powder other than a general black garlic powder, it is possible to improve not only the functionality of the cattle but also the sensory properties. The gelatinized black garlic powder means a first gelatinization step of gelatinizing black garlic at 75 to 85°C for 1 to 3 hours and drying at 57 to 63°C for 1 to 2 hours, and the first gelatinization of black garlic The second gelatinization step of pulverizing to a diameter of 2 to 4 mm, gelatinizing at 75 to 85°C for 1 to 3 hours, drying at 57 to 63°C for 1 to 2 hours, and the secondary gelatinized black garlic It is manufactured through a drying step of pulverizing to a diameter of 0.5 to 1.5 mm and drying at 57 to 63°C so that the moisture content is 1 to 5%.

At this time, the cactus powder and black garlic powder may be used in an amount of 5 to 10 parts by weight, respectively, based on 100 parts by weight of the orange pulp, and if the content of the cactus powder and black garlic powder is less than 5 parts by weight, the function is insignificant, This is because if each exceeds 10 parts by weight, the flavor of the tangerine may be relatively weakened if it is excessive.

A step of preparing a steamed bread skin dough containing flour.

Next, flour, makgeolli, yeast, tangerine juice, margarine, cooking oil, sugar, and salt are mixed, and kneaded to prepare a dough for the outer shell of steamed bread.

Here, the flour, makgeolli, yeast, margarine, cooking oil, sugar, and salt are common ingredients used for kneading the outer shell, and the present invention is characterized in that tangerine juice is further added and kneaded to these general ingredients.

The tangerine juice is obtained by juicing the flesh of the tangerine, and it contains abundant nutrients, as well as enhancing the flavor of the outer dough, reducing the peculiar smell of flour, and improving the elasticity and moisture retention of the outer skin. It enhances the overall acceptability of In addition, tangerine juice enhances the marketability of steamed bread by giving color to the outer skin.

When kneading the outer skin of the steamed bread, the amount of each ingredient is sufficient as long as it is according to a conventional steamed bread manufacturing method, and illustratively 100 parts by weight of flour, 15 to 20 parts by weight of makgeolli, 2 to 5 parts by weight of yeast, 20 to 50 parts by weight of orange juice , 1 to 5 parts by weight of margarine, 5 to 10 parts by weight of cooking oil, 4 to 10 parts by weight of sugar and 1 to 3 parts by weight of salt may be. Here, it is natural that other materials except the orange juice can be used by adding or subtracting as needed, and if the orange juice is less than 20 parts by weight, the effect is insignificant, and if it exceeds 50 parts by weight, it may be difficult to form the outer skin. Because.

In addition, in this step, cactus powder may be further mixed to prepare a dough for the outer shell of steamed bread.

As the cactus powder, dried and pulverized the fruit or stem of the nopal cactus previously used in the manufacture of cattle is used. When the cactus powder is further mixed with the outer skin dough, it is advantageous in that it removes the peculiar smell of flour in the outer shell dough, further increases the elasticity and moisture retention, prevents aging of the outer skin dough, and promotes the digestion of steamed bread. have.

At this time, the cactus powder is preferably used in 5 to 10 parts by weight based on 100 parts by weight of the flour.

Ripening the prepared steamed bread skin dough.

And when the dough for the steamed bread skin is completed, the steamed bread skin dough is aged for 1 to 2 hours under conditions of a temperature of 20 to 40°C and a humidity of 70 to 90%.

Forming steamed bread by putting the prepared stuffing into the mature steamed bread shell dough.

Next, the outer skin dough of the aged steamed bread is separated by about 45 to 50 g and spread flat to form the outer shell, and the prepared stuffing is added thereto to form steamed bread. The method of forming the steamed bread after shaping the outer shell of the steamed bread and adding the stuffing is already known in the field to which this technology belongs, and it is sufficient according to the known method. Therefore, detailed description thereof is omitted in the present invention.

And by steaming the molded steamed bread at 100 to 130°C for about 7 to 15 minutes, the manufacturing of the tangerine steamed bread is completed.

In addition, the steamed bread molded before steaming may be further aged for 10 to 60 minutes at 20 to 38°C, and the implementation thereof is not limited.

The tangerine steamed bread of the present invention prepared as described above has the advantage of not only having a novel flavor, but also having excellent elasticity and moisture retention of the outer skin, and thus excellent sensory preference. In addition, it has the advantage of excellent nutritional properties.

Hereinafter, the present invention will be described in more detail through examples.

(Example 1)

A cow was prepared by mixing 1 kg of peeled tangerine, 250 g of sugar, and 75 g of corn starch.

Gravity flour 1kg, makgeolli 170g, yeast 30g, water 250g, margarine 30g, cooking oil 70g, sugar 70g and salt 20g were mixed and kneaded. Then, it was aged for 1 hour at a temperature of 30° C. and a humidity of 80%, and about 50 g were removed to form the outer skin.

Then, about 20g of the beef prepared and prepared above was added to the outer shell to form steamed bread, and the molded steamed bread was aged at 25°C for 20 minutes, and then steamed for 10 minutes with steam at 100-130°C to prepare the orange steamed bread. Finished.

(Example 2)

It was carried out in the same manner as in Example 1, but when kneading the outer skin, 250 g of orange juice was used instead of water. The tangerine juice was prepared by juicing the peeled tangerine with a juicer.

(Example 3)

It was carried out in the same manner as in Example 2, but in the preparation of the cow, 70 g of cactus powder and 70 g of alpha black garlic powder were further mixed.

At this time, the cactus powder was prepared by cutting the fruit of Nopal cactus to have a thickness of about 1 cm, drying at 50° C. so that the moisture content was 3%, and then pulverizing it with 100 mesh.

And the gelatinized black garlic powder was purchased commercially available black garlic, gelatinized for 2 hours at 80°C, dried at 60°C for 1 hour, pulverized so that the particle diameter was 3mm, and then again at 80°C for 2 hours. It was gelatinized and dried at 60° C. for 1 hour, then pulverized so that the diameter of the particles became 0.5 mm, and dried at 60° C. so that the moisture content was 3%.

(Example 4)

It was carried out in the same manner as in Example 3, but when kneading the outer shell, 70 g of cactus powder was further mixed and kneaded.

At this time, the cactus powder was prepared by cutting the fruit of Nopal cactus to have a thickness of about 1 cm, drying at 50° C. so that the moisture content was 3%, and then pulverizing it with 100 mesh.

(Comparative Example 1)

It was prepared in the same manner as in Example 1, but red bean sediment was used as stuffing.

(Test Example 1)

Sensory evaluation was performed on the steamed bread prepared through Examples 1 to 4 and Comparative Example 1.

In the sensory evaluation, the sensory characteristics of 30 trained panelists were evaluated by a 9-point score method, and the appearance, taste, aroma, texture, peculiar smell of flour, elasticity of the outer skin, and overall acceptability were investigated. Nine points and very dislike cases were taken as 1 point, and the score was evaluated as decreasing sequentially. And the results are shown in Table 1 below by rounding the average value to the second decimal place.

The temperature of all samples used for sensory evaluation was prepared to be room temperature, and 20 g of each sample was put in the mouth and chewed for 20 seconds to stimulate the oral epidermis evenly, then spit it out, and each time the evaluation of one sample was completed, the mouth was washed with water. After minutes had elapsed, the next sample was evaluated.

Test Example 1 result division Exterior flavor incense Texture flour
Unusual odor coat
Elasticity Overall
Preference Example 1 5.5 6.9 6.7 6.1 6.1 5.1 6.7 Example 2 6.7 7.6 7.2 7.5 7.6 8.1 7.5 Example 3 6.8 8.0 7.5 7.9 7.9 8.2 7.9 Example 4 7.5 8.2 7.9 8.2 8.6 8.4 8.3 Comparative Example 1 5.4 5.3 4.5 4.3 5.0 5.1 4.9

As shown in Table 1, it was confirmed that Examples 1 to 4 according to the present invention received high evaluation in appearance, taste, aroma, texture, and preference drawings compared to Comparative Example 1. In addition, it was confirmed that Examples 1 to 4 according to the present invention did not have a specific odor of flour, and the skin elasticity was also excellent.

In addition, it was confirmed that Examples 2 to 4 using mandarin oranges for the outer skin were more excellent in appearance, taste, aroma, texture, specific odor of flour, and skin elasticity than Example 1 in which mandarin oranges were added only to the beef of steamed bread, It was confirmed that Examples 3 and 4, in which cactus powder and black garlic powder were used together, received better evaluation than Example 2.

(Test Example 2)

Sensory evaluation of the moisture retention of steamed bread prepared through Examples 1 to 4 and Comparative Example 1 was conducted.

The sensory evaluation was performed on 30 trained panelists according to a 5-point scoring method (5 points: soft, 3 points: moderate, 1 point: hard) for the softness of the outer skin. As samples, only Example 2 in which orange juice was mixed with the outer skin, Example 4 in which orange juice and cactus powder were mixed, and Comparative Example 1 were used.

The results are shown in Table 2 below.

Test Example 2 result division Soft degree Example 2 2.98 Example 4 3.15 Comparative Example 1 1.21

As can be seen in Table 2, it was confirmed that the outer skins of Examples 2 and 4 according to the present invention had superior moisture retention compared to Comparative Example 1.

In addition, it was confirmed that Example 4, in which mandarin orange juice and cactus powder were mixed, was more excellent in water retention than Example 2 in which only orange juice was mixed.

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those who have acquired ordinary knowledge in this technical field should understand that many modifications and variations can be made without departing from the scope of the present invention.

Claims (6)

Mixing tangerine, sugar and starch to prepare a cow,
A step of preparing a steamed bread shell dough containing flour,
Ripening the prepared steamed bread skin dough,
A method for producing a tangerine steamed bun, characterized in that it comprises the step of forming steamed bread by putting the prepared stuffing into the matured steamed bread shell dough.
The method of claim 1,
The step of preparing the steamed bread shell dough,
Flour, rice wine, yeast, tangerine juice, margarine, cooking oil, sugar and salt are mixed and kneaded.
The method of claim 1,
The step of preparing the cow,
A method for producing a tangerine steamed bread, characterized in that further mixing cactus powder and black garlic powder.
The method of claim 3,
The cactus powder,
The fruit or stem of Nopal cactus is dried and crushed,
The black garlic powder,
A method of manufacturing a tangerine steamed bun, characterized in that the pulverized black garlic is crushed.
The method of claim 1,
The step of preparing the steamed bread shell dough,
It is kneaded by mixing more cactus powder,
The cactus powder is a method of manufacturing steamed tangerine bread, characterized in that the fruit or stem of Nopal cactus is dried and pulverized.
Mandarin steamed bread, characterized in that produced by the method of any one of claims 1 to 5.

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