KR20210002223A - Bun using sausage stew and manufacturing method of the same - Google Patents

Abstract

The present invention provides a bun using budae-jjigae (Korean sausage stew) stuffing and a manufacturing method thereof, wherein the bun having a flavor of budae-jjigae is manufactured by using budae-jjigae as stuffing while the bun is prevented from becoming soggy or being unable to maintain the shape thereof due to the broth of budae-jjigae. The present invention also can prevent the bun from being too greasy.

Description

Bun and its manufacturing method using baejigae beef {BUN USING SAUSAGE STEW AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to buns and a method for manufacturing the buns using the buns and a method of manufacturing them. More specifically, buns having the flavor of bun-jjigae are manufactured by using buns-jjigae as stuffing, but the texture of the buns is dampened by the broth of the buns It is related to buns and a manufacturing method thereof using a bagged stew so that it can be prevented from being properly maintained and the buns feel greasy.

Recently, as part of a local business, a business is in progress in which a new food or dish is made by combining food representing each region with other popular foods and sold to the public. As such, local foods include fried soboro from Daejeon, handmade chocolate bread from Jeonju, barley omelette from Chungju, and walnut sweets from Cheonan.

For example, in the case of Gangneung, one of Gangneung's representative foods, Chodang Sundubu is combined with Italian dessert, gelato, and this combination is a chewy gelato with a savory, salty and sweet aftertaste. In addition, the food produced in this way can be used as a tourism product through broadcast media and SNS promotion, and it can be expected to secure the competitiveness of the restaurant industry and contribute to vitalization of the local economy.

On the other hand, a food that is known to have been created under the influence of US military units is called Byeonjajigae. These baejjigae are Korean soup dishes with a rich broth, and are largely classified into two types: Uijeongbu style and Songtan style, depending on the manufacturing method and characteristics. Among them, Uijeongbu-style Baejigae is known for its clear broth, including sausages and ham in an appropriate amount, and providing a refreshing flavor with kimchi flavor.

Accordingly, the applicant of the present invention created a new food by combining the popular food and snacks with other popular foods or snacks as a representative food of Uijeongbu City, thereby creating a linked product through the cultural and historical story telling of Uijeongbu City. The present invention came to see.

Bun is a kind of soft bun, which is about the size of a hand, is easy to eat, and has a flat bottom and a rounded top. There are fruits or nuts, jam or cream inside, and some are stuffed with meat like dumplings.

However, since the Byeonjajigae makes the broth taste better when cooked, if it is used as an ingredient for buns due to the nature of the broth, the bread may become moist or in severe cases, the shape of the bread may not be maintained properly.

In addition, the fat content is high because the bag stew contains a lot of fatty ingredients such as meat and ham. As a result, an excessive amount of oil is absorbed into the dough from the beef stew so that the final finished bun is felt, and the taste and texture may be deteriorated.

Registered Patent Publication No. 10-1699402 Registered Patent Publication No. 10-1848395

In order to solve the above-described problem, the present invention manufactures buns by using the bagged stew as a stuffing, but prevents the buns from getting wet or not maintaining the shape of the buns due to the nature of the bagged stew with a lot of broth. It is an object of the present invention to provide a bun and a method of manufacturing the same, which can be prevented from being felt by.

One aspect of the present invention is a first step of adding meat, processed meat products, vegetables, sauces, and seasonings to water, mixing and roasting, to increase the moisture concentration to prepare burnt beef; A second step of preparing the primary dough in a lump by mixing with strong flour, salt, fresh yeast, baking improver, sugar, butter, and eggs in water; A third step of preparing a second dough by further adding butter to the first dough and mixing; A fourth step of first fermenting the secondary dough; A fifth step of dividing and rounding the first fermented dough according to the size of a bun, and then intermediate fermentation; A sixth step of placing the buns in each of the intermediate fermented buns and resting; A seventh step of secondary fermenting the bun dough containing bun stuffing; An eighth step of applying a topping to the surface of the second fermented bun dough; And a ninth step of baking the dough to which the topping is applied in an oven. It provides a method of manufacturing buns using a bagged stew containing a.

According to a preferred feature of the present invention, the beef of the first step is 220 g of water, 300 g of beef, 70 g of bacon, 200 g of sausage, 150 g of ham, 250 g of onion, 250 g of cabbage, 100 g of carrots, 100 g of kimchi, 16 g of cheongyang pepper, 70 g of leek It may contain 120 g of baejjigae sauce, 40 g of BBQ sauce, 25 g of CJ sauce, 250 g of vermicelli, 200 g of baked beans, 12 g of starch, 30 g of Parmesan cheese powder, 6 g of salt and 5 g of pepper.

According to a preferred feature of the present invention, in the first step, malt can be added to water to prepare burnt.

According to a preferred feature of the present invention, the first dough of the second step may include 480 g of water, 460 g of strong flour, 18 g of salt, 40 g of raw yeast, 5 g of baking improver, 150 g of sugar, 120 g of butter, and 150 g of eggs.

According to a preferred feature of the present invention, in the second step, when preparing the first dough, soft flour may be further added and mixed to prepare the first dough.

According to a preferred feature of the present invention, in the fifth step, intermediate fermentation may be performed at room temperature for 10 to 15 minutes at room temperature, and an additional powder may be used to prevent the dough from getting on the hands, and a ground powder may be used as the additional powder. .

According to a preferred feature of the present invention, in the eighth step, the topping may include 600g of butter, 525g of sugar, 600g of egg, 300g of gravitational flour, and 400g of almond powder.

According to a preferred feature of the present invention, in the fourth step, the second dough may be first fermented at 27 to 28°C for 50 to 60 minutes, and the sixth step is to put the buns in the dough and rest for 10 minutes. In the eighth step, the second fermentation of the burnt dough may be performed for 30 minutes under conditions of a temperature of 38°C and a humidity of 85%, and in the ninth step, the burnt dough is preheated to 190°C and 170°C. Bake for 12 to 13 minutes.

Another aspect of the present invention provides a bun using the bag stew prepared by the above manufacturing method.

According to an embodiment of the present invention, a bun can be prepared to feel the flavor of a bun by boiling the bun with a bun, and the bun becomes moist by the broth of the bun due to the action of the cream topping. There is an effect that can prevent the problem that the shape is not maintained properly.

1 is a flowchart showing a method of manufacturing buns using a bagged stew of the present invention in order.
2 is a photograph schematically showing the material for making burnt cattle.
3 and 4 are photographs schematically showing a process of preparing a burner.
5 is a photograph schematically showing the process of preparing the first dough.
6 is a photograph schematically showing a first fermentation process and an intermediate fermentation process.
7 is a photograph schematically showing the process of putting burnt stuffing in the dough.
8 is a photograph schematically showing the process of making toppings, applying them to the surface of the dough, and baking them in an oven.

Hereinafter, exemplary embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

In addition, since embodiments according to the concept of the present invention can be modified in various ways and have various forms, specific embodiments will be illustrated in the drawings and described in detail herein. However, this is not intended to limit the embodiments according to the concept of the present invention to a specific form of disclosure, and it should be understood that all modifications, equivalents, and substitutes included in the spirit and scope of the present invention are included.

1 is a flowchart showing a method of manufacturing buns using a bagged stew of the present invention in order.

Referring to FIG. 1, in order to manufacture buns using a bagged stew soy according to an embodiment of the present invention, a first step (S1) of preparing buns is first performed.

In the first step (S1), meat, processed meat products, vegetables, sauces and seasonings are added to a predetermined amount of water (purified water), mixed and roasted, and then starch water is added at the end to adjust the concentration and boil to adjust the water concentration. It is made into a stir-fried bagged stew that has the flavor of the bagged stew and the moisture content is reduced.

As shown in Figure 2, the meat, processed meat products, vegetables, sauces, and seasonings are beef, bacon, sausage, ham, onion, cabbage, carrot, kimchi, cheongyang pepper, leek, BBQ sauce, CJ CheilJedang sauce, vermicelli, and baked It may be de bean, Parmesan cheese powder, salt and pepper.

At this time, the beef burnt is preferably 300g of beef in 220g of water, 70g of bacon, 200g of sausage, 150g of ham, 250g of onion, 250g of cabbage, 100g of carrots, 100g of kimchi, and cheongyang pepper so that even after boiled, the unique flavor of Bakjajigae can be felt. It can be prepared using a recipe including 16g, 70g leek, 120g bagged stew, BBQ sauce 40g, CJ sauce 25g, vermicelli 250g, baked bean 200g, starch 12g, Parmesan cheese powder 30g, salt 6g and pepper 5g. .

In addition, the above ingredients must be trimmed before mixing and roasting. After washing the ingredients thoroughly, cut carrots into 0.5Х0.5Х0.3cm, and cabbage and onion into 1Х1cm. Cut bacon into 1Х2㎝, sausages 1Х1Х1cm, and ham 1Х1Х0.5cm cubes. Cut leek into 1cm long, and chop the cheongyang pepper after removing the seeds. Cut kimchi into 0.5Х0.5㎝ size. Soak the vermicelli in water, boil for 6 minutes, cool, and chop finely. Starch is made into starch water by mixing 20 g of water. In this embodiment, if too much vermicelli is added, the batter may burst due to an increase in the volume of the vermicelli when baking the batter, so it should not be used excessively.

In this embodiment, the beef burnt is made using the prepared ingredients. As shown in FIG. 3, the beef and bacon, onion, sausage and ham, cabbage and carrot, and kimchi are first covered in oil and then in a heated pan. Stir fry while adding ingredients, then mix the weighed sauce and water.

Next, as shown in FIG. 4, the ingredients are further added in the order of finely chopped vermicelli and baked beans, and then roasted, and the concentration is adjusted with starch water. Then, add more leek and finely chopped cheongyang pepper, stir-fry a little more, add Parmesan chitsu powder, salt and pepper, add flavor, and finally prepare roasted beef.

On the other hand, the burnt of the present invention can be prepared using malt water instead of water. Malt water can be used when the starch has settled after 20g of malt is immersed in 300g of water. Since such malt contains amylase in abundance, even those who eat bread and have difficulty digesting it can make better digestion when eating the buns of the present invention if malt is used in beef.

Then, a second step (S2) of preparing the first dough in a lump is performed. The primary dough can be prepared by mixing water with strong flour, which is the main component, salt, fresh yeast, baking improver, sugar, butter, and eggs, and mixing using a vertical mixer or the like.

At this time, the first dough may be prepared by mixing, preferably, 480 g of water, 460 g of strong flour, 18 g of salt, 40 g of fresh yeast, 5 g of a baking improver, 150 g of sugar, 120 g of butter, and 150 g of eggs.

As shown in FIG. 5, for this primary dough, water, strong flour, fresh yeast, and eggs are put in a kneader, and mixed at low speed for about 2 minutes to prevent the powder from flying, and then further mixed at high speed for about 5 minutes to form a lump. It can be completed by mixing until the clean up stage, then adding more butter and mixing for 3 minutes at low speed and 5 minutes at high speed.

In addition, when preparing the first dough, preferably 200 g of soft flour may be added. Since such soft flour provides a crispy texture, it can be used for improving the texture of buns.

Next, a third step (S3) of preparing a second dough by adding more butter to the first dough and mixing is performed.

Next, as shown in FIG. 6, a fourth step (S4) of primary fermentation proceeds after the secondary dough is shaped so that the upper part is smooth, put in a mixing bowl, covered with vinyl. In the fourth step (S4), the primary fermentation may be carried out for 40 to 70 minutes at preferably 20 to 40°C and 35 to 45% of humidity, and more preferably 50 to 60 at 27 to 28°C and 40% of humidity. You can proceed for a minute.

At this time, it is preferable that the primary fermentation is about three times the size of the first dough, and the fermentation proceeds well to a state in which a spider web-like shape is formed. If the first fermentation time is less than 40 minutes, the dough size is not sufficiently large and the spider web shape is not sufficiently formed. Preferably, when fermentation is performed for 50 minutes or more, a dough having a sufficient size and a spider web shape can be obtained.

Next, as shown in FIG. 6, the first fermented dough is divided by approximately 50g according to the size of each batch and rounded, and then the rounded dough is covered with plastic and subjected to a fifth step (S5) of intermediate fermentation. . At this time, the intermediate fermentation may preferably proceed for 10 to 15 minutes at room temperature.

Next, the sixth step (S6) proceeds. As shown in FIG. 7, the sixth step (S6) is to remove air bubbles from the dough so that each intermediate fermented dough is pressed by hand so that no gas remains inside the dough, and 45g of the baked beef is measured in the dough. After adding the dough so that it does not burst, shape it in a round shape and pan to make use of the volume. And, it rests, preferably 5 to 15 minutes, more preferably 10 minutes can be rested.

Next, a seventh step (S7) of secondary fermentation of the bun dough containing bun stuffing proceeds. At this time, the secondary fermentation may be preferably carried out in a fermentor having a temperature of 35 to 45°C and a humidity of 75 to 95% for 15 to 45 minutes, and more preferably a fermentor having a temperature of 38°C and a humidity of 85%. You can do it for 30 minutes.

Next, as shown in FIG. 8, an eighth step (S8) of applying a topping to the surface of the secondary fermented bun dough is performed. The cream topping can be completed by sifting the gravity flour and almond powder and mixing lightly, preferably 600 g of butter, 525 g of sugar, 600 g of eggs, 300 g of gravity flour, and 400 g of almond powder. To do this, first mix the butter and sugar using a beater, and then cream it by dividing the eggs little by little. At this time, the creaming is preferably about 50 to 60%.

The finished topping is then squeezed and applied to the surface of the dough after the secondary fermentation is finished. At this time, the topping may be done only on the top of the dough, but preferably, it may be in a form that covers the entire dough.

Next, as shown in FIG. 8, a ninth step (S9) of baking the dough with the topping applied in the oven is performed. At this time, preferably, it can be baked for 10 to 15 minutes in an oven preheated to 180 to 200° C. and 160 to 180° C. for a lower heat, and more preferably 12 to 13 in an oven preheated to 190° C. and 170° C. Bake for a minute.

At this time, if the baking time in the oven exceeds 15 minutes, the dough may burn out, so it is preferable that the baking time in the oven does not exceed at least 15 minutes, preferably 13 minutes.

Since the beef used in this embodiment contains a lot of fatty ingredients corresponding to meat and processed meat products, such as meat and ham, the fat content is high. As a result, the oil component from the burnt beef is absorbed into the dough, and the final shape of the burnt is destroyed or the taste and texture of the burnt may deteriorate as the burnt feels.

In this embodiment, the cream topping is applied to the whole dough before baking in the oven, and the cream topping serves as a film to prevent the oil generated from the burn from being absorbed by the baked dough while maintaining the shape of the baked dough. Therefore, it is possible to prevent the taste of the buns from being felt while maintaining the integrity of the buns.

Sensory evaluation of <Experimental Example 1>

Sensory evaluation of buns made using Byeonjigae beef

Sensory evaluation was performed on the buns prepared according to an embodiment of the present invention. Specifically, the sensory evaluation was conducted for 60 men and women in their twenties who usually like BAEJOOJU to try the buns prepared according to this example, and the overall preference, size, texture, taste harmony, BAEJUNGE The degree of taste association and the amount of filling (small) were surveyed as evaluation items and evaluated as very much dislike, very dislike, dislike, slightly dislike, medium, slightly good, good, very good, and very much good respectively.

According to the results of the experiment, the overall acceptability of bun was 7.2 points, the size was 7.1 points, the texture was 7.1 points, the harmony of the taste was 6.8 points, the degree of reminiscent of the taste of the baejjigae was 5.8 points, and the amount of filling was 6.0 points. In terms, the evaluation of Burn was positively good. In particular, since the degree of reminiscent of the taste of Byeonjigae is 5.9 points, it is determined that even if the Bun in the present embodiment is promoted and sold as Byeonjajigae Bun, it is determined that there will be no big problem.

The present invention is not limited by the above-described embodiments and the accompanying drawings, but is intended to be limited by the appended claims. Therefore, various types of substitutions, modifications and changes will be possible by those of ordinary skill in the art within the scope not departing from the technical spirit of the present invention described in the claims, and this also belongs to the scope of the present invention. something to do.

S1: The first step to prepare the burnt cow
S2: The second step of preparing the first dough
S3: The third step of preparing the second dough
S4: The fourth stage of primary fermentation
S5: the fifth step of intermediate fermentation
S6: 6th step of putting the bun stuffing in the bun dough
S7: 7th stage of secondary fermentation
S8: The eighth step of applying topping to the dough.
S9: the ninth step of baking dough in the oven

Claims (8)

A first step of adding meat, processed meat products, vegetables, sauces, and seasonings to water, mixing, and roasting to increase the moisture concentration to prepare roast meat;
A second step of preparing the first dough in a lump by mixing with strong flour, salt, fresh yeast, baking improver, sugar, butter, and eggs in water;
A third step of further adding butter to the first dough and mixing to prepare a second dough;
A fourth step of first fermenting the second dough;
A fifth step of dividing and rounding the first fermented dough according to the size of a bun, and then intermediate fermentation;
A sixth step of placing the buns in each of the intermediate fermented buns and resting;
A seventh step of secondary fermenting the bun dough containing bun stuffing;
An eighth step of applying a topping to the surface of the second fermented bun dough; And
A ninth step of baking the dough with the topping applied in an oven; Bun's manufacturing method using a bagged stew containing a. The method of claim 1, wherein the beef of the first step is 220 g of water, 300 g of beef, 70 g of bacon, 200 g of sausage, 150 g of ham, 250 g of onion, 250 g of cabbage, 100 g of carrot, 100 g of kimchi, 16 g of cheongyang pepper, 70 g of leek, bag Includes 120 g of stew sauce, 40 g of BBQ sauce, 25 g of CJ sauce, 250 g of vermicelli, 200 g of baked beans, 12 g of starch, 30 g of Parmesan cheese powder, 6 g of salt and 5 g of pepper,
The first dough of the second step is a method for producing buns using bagged stew, characterized in that it contains 480 g of water, 460 g of strong flour, 18 g of salt, 40 g of fresh yeast, 5 g of a baking improver, 150 g of sugar, 120 g of butter and 150 g of eggs . The method of claim 1, wherein in the first step, malt is added to water to prepare burnt. The method of claim 1, wherein in the second step, when preparing the first dough, soft flour is further added and mixed. The bag according to claim 1, wherein in the fifth step, intermediate fermentation is performed at room temperature for 10 to 15 minutes at room temperature, and an overpowder is used to prevent the dough from getting onto the hands, and the overpowder is used as the overpowder. How to make buns using stew stuffing. The method of claim 1, wherein in the eighth step, the topping comprises 600g of butter, 525g of sugar, 600g of egg, 300g of gravitational flour and 400g of almond powder. The method of claim 1,
In the fourth step, the second dough is first fermented at 27 to 28° C. for 50 to 60 minutes,
In the sixth step, put the beef in the dough and rest for 10 minutes,
In the eighth step, the dough was subjected to secondary fermentation for 30 minutes at a temperature of 38° C. and a humidity of 85%,
The ninth step is a method of producing buns using a bagged stew, characterized in that the bun dough is baked for 12 to 13 minutes in an oven preheated to 190°C above and 170°C below. Bun using a bagged stew prepared by the manufacturing method of any one of claims 1 to 7.

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