KR20210038067A - Method for Manufacturing 2 stages aging chestnut bread and chestnut bread manufactured by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing a two-stage ripened chestnut bread and chestnut bread prepared by the method, wherein flour, baking powder, egg white, milk, water, egg yolk, sugar, starch syrup, vanilla margarine, grapeseed oil and salt are mixed After making the dough, the dough is first steam-aged and secondly aged at low temperature, and the chestnut bread sediment mixed with roast chestnut sediment and bean sediment is placed on the aged dough, and then heated to make a two-stage aging chestnut bread and two layers. It characterized in that it provides a method for producing aged chestnut bread.

Description

Method for Manufacturing 2 stages aging chestnut bread and chestnut bread manufactured by the same}

The present invention relates to chestnut bread, and more specifically, when preparing chestnut bread, the flavor and texture of chestnut bread are greatly improved by dividing the chestnut bread dough into two stages and aging it, and the taste and nutrients of chestnut and beans can be consumed together. It relates to a method of manufacturing a two-stage ripened chestnut bread using chestnut bread sediments prepared by mixing roasted chestnut sediment and bean sediment so as to be able to do so, and chestnut bread manufactured by the method.

Chestnuts are rich in nutrients such as carbohydrates, proteins, fatty acids, calcium, vitamins, minerals, and contain little fat, but the composition of fatty acids contained in the body is essential fatty acids such as omega 6 (linoleic acid) and omega 3 (linolenic acid), etc. It is made of unsaturated fatty acids in the diet, and the ratio of omega 6 and omega 3 has proven to be a very ideal nutritional food.

In addition, the savory and sweet taste and excellent flavor of chestnuts are well known, and raw chestnuts are consumed directly, cooked with roasted chestnuts or boiled chestnuts, or used as a main ingredient or subsidiary material in cooking. Among the dishes that use chestnuts as the main ingredient, chestnut bread is known as a representative.

Chestnut sediment inside chestnut bread is a very important factor in determining the taste of chestnut bread, and its freshness is very important for taste and nutrition. Attempts to improve the taste and preserve nutrition by storing or aging chestnuts delivered immediately after harvesting from the place of origin are kept fresh.

To this end, as in Registration Patent Publication No. 10-1472556 (published on November 19, 2014), chestnut bread produced using a quick freezer preserves taste and nutrition and can be stored and distributed for a long time. A method for producing contained chestnut bread has been invented.

Existing chestnut bread including the above invention has been manufactured with a soft texture such as chestnut manju, one of Japanese sweets made using traditional Japanese techniques, and in its category, the degree to which simple changes are made such as adjusting the thickness of the chestnut bread or changing the type of garnish. It is stopping at. The manufacturing method of chestnut bread containing princess chestnuts proposed in the prior patent is also presented similarly to the conventional chestnut bread, which is the composition and manufacturing process of the dough, which is an essential part of the texture.

Crispy on the outside and moist on the inside is a preferred texture for all ages and ages, and is an important factor in the taste of food so that it is often used in the copy of food advertisements. However, as described above, the present chestnut bread does not provide the level of texture that consumers would prefer, so it is necessary to consider the composition and manufacturing process of the dough.

KR 10-1472556 B1 KR 10-1881261 B1 KR 10-1890195 B1 CN 201710615794.6 A

The present invention was devised to compensate for the shortcomings in the conventional chestnut bread described above, and the outer surface of chestnut bread with a crispy texture that can increase the satisfaction of consumers, the inside of the chestnut bread with a soft and moist texture, and the sediment and sediment material having a savory and sweet taste. In order to provide chestnut bread containing various nutrients, flour, baking powder, egg white, milk, water, egg yolk, sugar, starch syrup, vanilla margarine, grape seed oil and salt are mixed to form a dough, and the dough is steam· An object of the present invention is to provide a method for producing a two-stage matured chestnut bread prepared by aging at low temperature to form a final matured dough, wrapping chestnut bread sediment with the final aged dough, and heating it.

In addition, it is another object to provide a method of manufacturing a two-stage aged chestnut bread having a soft texture by forming air bubbles in the dough through whisking.

In addition, another object is to allow the flavors of sweet potatoes and rice to permeate into the bubbles of the dough formed by whisking by aging the dough through the steam of sweet potato rice.

In addition, another object is to obtain a dough with high moisture retention and slow aging by aging the dough at low temperature.

In addition, another object is to improve the taste and nutrition of chestnut bread by finely grinding any one or more of peanuts, figs, bracken, hemp, or soft tofu, or mixing the dough with an additive made like porridge.

In addition, another object of the present invention is to prepare chestnut bread sediments by mixing roasted chestnut sediments and bean sediments, so that the chestnut bread sediments can harmoniously provide the taste and nutrition of chestnuts and beans.

In addition, it is another object to prepare the roasted chestnut sediment using Gongju balm as a material and to prepare the bean sediment using any one or more of kidney beans, black beans, eastern beans, and peas as a material.

In addition, to improve the sweetness and nutrition of the pulp of Gongju chestnut, another object is to use the Gongju chestnut, which has undergone a low temperature aging process immediately after production, as a material for the fried chestnut sediment.

In addition, another object is to provide convenience in the manufacturing process using a chestnut bread mold, and to provide a two-stage aged chestnut bread that is crispy on the outside and moist on the inside and soft on the inside by controlling the heating temperature of the chestnut bread mold.

A feature of the present invention for achieving this purpose is a sieve step of sifting a mixture of 12 to 15% by weight of flour and 0.2 to 0.5% by weight of baking powder with respect to the total 100% by weight of the final aging dough. The first kneading step of making the first dough by adding 30 to 40% by weight of egg white, 5 to 7% by weight of milk, and 6 to 9% by weight of water to the mixture, and kneading it in a kneader, 20 to the egg yolk in the first dough 30% by weight of sugar, 1 to 2% by weight of sugar, 0.5 to 1% by weight of starch syrup, 1 to 3% by weight of vanilla margarine, and 1 to 3% by weight of grapeseed oil were mixed, and a mixture of boiling water was added, and 0.05 to 0.25% by weight of salt was added. The second kneading step of making a second dough by whisking in the kneading container for 5 to 10 minutes after putting it in. Put the second dough into a maturation container and ripen for 60 to 120 minutes with the steam of sweet potato rice to make a steam aging dough. Two-stage aging including a steam aging step of making, a low-temperature aging step of aging the steam aging dough at 0 to 1°C for 50 to 70 minutes to make a final aging dough, and a heating step of wrapping chestnut bread sediment with the final aging dough and heating it. It characterized in that it provides a method for producing chestnut bread.

In addition, in the second kneading step, the whisking blade of the whisking machine is characterized in that it rotates while mixing the upper and lower portions of the primary dough.

In addition, in the steam aging step, forming a maturation plate having a thickness of 3 to 5 cm with sweet potato rice on the bottom of the maturation container, covering the top surface of the maturing plate, and applying the secondary dough to the top surface of the lid. It characterized in that it consists of a step of raising and a step of ripening by closing the lid of the aging container.

In addition, the aging plate is maintained at 50 to 80 °C during aging, and the sweet potato rice is made of 30 to 40% by weight of rice, 45 to 55% by weight of water, and 10 to 20% by weight of sweet potatoes based on 100% by weight of the total. It is done.

In addition, with respect to 100 parts by weight of the final matured dough, 10 to 30 parts by weight of the dough additive is mixed immediately after the first kneading step, and the second dough is whispered for 10 to 15 minutes in a kneading container.

In addition, the dough additive is characterized in that it is made in the form of powder or porridge by grinding or pulverizing any one or more of peanuts, figs, bracken, hemp or soft tofu.

In addition, 100% by weight of the total amount of chestnut bread sediment is mixed with 40 to 60% by weight of roasted chestnut sediment and 40 to 60% by weight of bean sediment.

In addition, in the roasted chestnut sediment, heating the unpeeled princess balm at 160 to 200°C for 12 to 18 minutes, putting the heated princess balm in a peeler and peeling, washing and drying the peeled princess balm with water Step, Putting the washed and dried Gongju balm in a cutting machine and cutting the width, length, and height into 4-6mm size, the cut Gongju balm 35-45% by weight, sugar 25-35% by weight, water 30-35 It characterized in that the roasted chestnut sediment is formed by heating the mixture in weight percent over low heat for 100 to 120 minutes, pulverizing the heated mixture, and drying the pulverized mixture.

In addition, in the bean sediment, 57 to 62% by weight of beans, 37 to 42% by weight of sugar, and 0.6 to 1.2% by weight of salt were prepared based on 100% by weight of the total amount of the bean sediment, and the beans were put in water. Soaking for 50 to 70 minutes, boiling the soaked beans for 25 to 35 minutes and then peeling, heating the peeled beans for 25 to 35 minutes, crushing the heated beans, drying the crushed beans The bean sediment is formed by adding the sugar and the salt to the dried beans and heating them over low heat for 50 to 70 minutes.

In addition, the Gongju balm is characterized in that it undergoes a aging process for 80 to 100 days in a low-temperature warehouse at -1.5 to 0°C immediately after production in the region.

In addition, the beans are characterized in that consisting of any one or more of kidney beans, black beans, eastern beans or peas.

In addition, in the heating step, the final aged dough and the chestnut bread sediment are heated using a chestnut bread mold consisting of a pair of upper and lower metal molds. The heating step includes applying olive oil to the upper and lower molding molds of the chestnut bread mold, filling the final matured dough into the upper and lower molding molds of the chestnut bread molding mold, and filling the chestnut bread sediments into the upper or lower chestnut bread molding mold. Putting on the final ripened dough filled in any one of the lower portions, closing the upper and lower molds of the chestnut bread molding mold so that they are combined, heating one side of the chestnut bread with high heat at 160 to 220°C for 8 to 15 minutes, and heating the chestnut bread in the heating step It characterized in that it consists of the step of heating the other side for 5 to 10 minutes with low heat of 100 ~ 120 ℃ based on the heated side of the mold.

In addition, it features a two-stage aged chestnut bread prepared by the above-described manufacturing method.

In the present invention, flour, baking powder, egg white, milk, water, egg yolk, sugar, starch syrup, vanilla margarine, grape seed oil and salt are mixed to form a dough, followed by whisking to form a dough, and the dough is primarily steam aged, 2 A method of manufacturing a two-stage aged chestnut bread with a significantly improved texture compared to the conventional chestnut bread by wrapping and heating chestnut bread sediments with a final aged dough formed after low temperature aging by tea, and chestnut bread prepared by the method are provided.

In addition, the whisking is one of the methods of forming bubbles in the fluid, and is used when making bread or cakes, and can be adjusted according to the whisking time or heating degree to have a soft or crispy texture, or a texture that melts in the mouth. There is an effect.

In addition, by aging the dough through the steam of the sweet potato rice, there is an effect of infiltrating the flavor of the sweet potato and rice into the bubbles of the dough formed by whisking.

In addition, by aging the dough at low temperature, there is an effect of obtaining a dough with high moisture retention and slow aging.

In addition, the dough additive is made of one or more of peanuts, figs, bracken, hemp or soft tofu finely ground or made like porridge, and the dough additive is mixed with the dough to improve the taste and nutrition of chestnut bread.

In addition, the chestnut bread sediment is made by mixing fried chestnut sediment using Gongju chestnut as a material and bean condiment using one or more beans of kidney beans, black beans, eastern beans or peas, and the chestnut bread sediment is made by mixing the Gongju chestnut and the beans. There is an effect that can have a harmonious taste and nutrition of. The Gongju chestnut has an effect of improving the sweetness and nutrition of the pulp through a low-temperature aging process immediately after production.

In addition, it is possible to obtain convenience in the manufacturing process by using a chestnut bread molding mold that can be heated by putting dough and chestnut bread sediment, and by heating one side of the chestnut bread molding mold with high heat, flip the top and bottom and steam the other side over low heat. It has the effect of providing two-stage aged chestnut bread that is perfectly baked on the outside and inside.

1 is a flowchart showing the steps of the manufacturing method of the present invention
Figure 2 is a perspective view showing a whisking method in the second kneading step
3 is a perspective view showing a steam aging step
Figure 4 is a front view of the chestnut bread mold

Next, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily implement the present invention. Embodiments of the present invention are provided in order to more fully explain the present invention to ordinary bakers or practitioners in the art. Accordingly, embodiments of the present invention may be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below. In addition, it should be noted that all tools used in the manufacturing method of the present invention have been sterilized and disinfected.

First, a method of manufacturing a two-stage aged chestnut bread according to an embodiment of the present invention includes preparing ingredients, sifting (S110), first kneading step (S120), and second, as shown in FIG. It comprises a kneading step (S130), a steam aging step (S140), a low temperature aging step (S150), and a heating step (S160).

In the step of preparing the above ingredients, flour, baking powder, egg white, milk, water, egg yolk, sugar, starch syrup, vanilla margarine, grapeseed oil, and salt and gongju balm used for the production of chestnut bread sediments And prepare beans. It is preferable that the beans contain any one or more of kidney beans, black beans, eastern beans, or peas. In addition, it is natural that well-known ingredients, additives, natural seasonings, etc., which are food wise acceptable, may be further added to the dough.

The Gongju balm goes through a low temperature aging process for 80 to 100 days in a low temperature warehouse having a temperature range of -1.5 to 0°C immediately after production. The temperature of the low temperature warehouse is seasonal based on 0°C in summer and -1.5°C in winter. Adjust according to. When the aging of Gongju chestnut is performed at a temperature lower than the above -1.5°C, moisture in the pulp is frozen, resulting in deterioration of the characteristic taste of the chestnut and the nutritional components thereof, which is not preferable.

In the sieve step (S110), a mixture of 12 to 15% by weight of flour and 0.2 to 0.5% by weight of baking powder with respect to the total 100% by weight forming the final matured dough is added to a 30 to 70 mesh sieve 2 to 3 times. It is prepared through a beating process. The flour is preferably a strong flour or a gravity flour. Through the above process, foreign substances and lumps of the flour and the baking powder are filtered out, the particle size becomes uniform, and air enters the space between the particles. The evenly mixed and uniform particles soften the texture of the dough, and the air layer between the particles can add the softness of the dough.

In the first kneading step (S120), 30 to 40% by weight of egg white, 5 to 7% by weight of milk, and 6 to 9% by weight of water are added to the mixture, and kneaded in a homogeneous state in a kneader (200). Form the tea dough.

A dough additive capable of adding sweetness, texture, and nutrition to the first dough immediately after the first kneading step (S120) may be mixed. With respect to 100 parts by weight of the final matured dough, 10 to 30 parts by weight of the dough additive can be mixed immediately after the first kneading step (S120) to proceed to the next manufacturing step, and if it exceeds 30 parts by weight, the balance between the ingredients of the dough will be broken. It can be undesirable.

The dough additive includes ground or crushed one or more of peanuts, figs, bracken, hemp or soft tofu to form powder or to boiled porridge in water. The peanuts add a savory taste and crispy texture to the dough, and the figs are beneficial for health by adding sweetness to the dough to reduce the amount of sugar used, and the ferns are used together with the figs to capture excessive sweetness while maintaining fiber and vitamins. Nutrients such as C, vitamin B2, and calcium can be added to the dough, and the yam is good for nutrition and fortification, and adds a soft taste to the dough, and the soft tofu adds a soft taste to the dough like the yam, while using vegetable protein of the tofu. It is possible to even out the nutrient ratio of the dough, which consists mainly of carbohydrates and animal protein.

As an embodiment of the dough additive, 45 to 55% by weight of blood peanuts, 15 to 25% by weight of hemp, and 25 to 35% by weight of soft tofu are prepared with respect to the total 100% by weight of the dough additive, and the blood peanuts Peel and crush the skin after boiling with green onions, grind the yam finely, mix it with the sundubu, boil for 50 to 70 minutes in boiling water, and mix the crushed blood peanuts and the boiled hemp and sundubu to make a peanut porridge.

In the second kneading step (S130), 20 to 30% by weight of egg yolk, 1 to 2% by weight of sugar, 0.5 to 1% by weight of starch syrup, vanilla Mix 1 to 3% by weight of margarine and 1 to 3% by weight of grapeseed oil, add a mixture of boiling water, add 0.05 to 0.25% by weight of salt, and whisk for 5 to 10 minutes in a kneader 200 to make a second dough ( 20) is formed. It is preferable that the egg yolk, the sugar, the starch syrup, the vanilla margarine, and the grape seed oil are boiled at 70 to 80° C. for 50 to 70 minutes.

There are two types of whisking methods: Side-to-side method (a method of whipping left and right), a Beating method (a method of whipping as if striking from top to bottom), and a Stirring method (a method of whisking as if drawing a circle). In the side-to-side technique and the beating technique, since the moving directions between the dough particles are disturbed and collide with each other, a shear force is generated, and bubbles can be formed more efficiently and faster than the stirring technique. In oil or cream, the side-to-side technique is somewhat efficient, but the egg white has a high viscosity, so the egg white adheres well to the whisking blade 110, so the sticking to the whisking blade 110 using gravity. The Beating technique, which can shake off egg whites and generate shearing force, can efficiently and quickly form air bubbles. In addition, since the bubbles generated by the shearing force are larger in size than the bubbles generated by the stirring technique, there is an effect of giving the dough an excellent texture. In the present invention, the whisking blade 110 of the whisking machine 100 rotates while mixing the upper and lower portions of the dough so that the Beating technique can be applied. The whisking blade 110 is inclined from 15° to 45° from a central axis perpendicular to the ground.

In the steam aging step (S140), the secondary dough 20 is put into the aging container 300 and aged for 60 to 120 minutes with the steam of sweet potato rice to make a steam aging dough. A mating plate 310 having a thickness of 3 to 5 cm is formed on the bottom of the mating container 300 with sweet potato rice, and then a cover 320 of 200 to 600 mesh is covered on the upper surface of the mating plate 310. While the cover 320 can actively pass the water vapor, contact between the secondary dough 20 and the aging plate 310 can be blocked. The aging plate 310 forms steam but is maintained at 50 to 80°C during aging so that the dough is not hot enough to be browned (Maillard reaction), and the sweet potato rice is 30 to 40% by weight of rice based on 100% by weight of the whole, It includes those made with 45 to 55% by weight of water and 10 to 20% by weight of sweet potatoes. The water vapor enters the inside of the air bubbles of the secondary dough 20 to add flavor of the dough. It is preferable that the aging container 300 is made of a metal material so as not to generate harmful substances.

In the low-temperature aging step (S150), the steam-aged dough is aged for 50 to 70 minutes at 1 to 3°C to prepare the final aging dough. In general, low-temperature aging sets the aging time from as short as 10 hours to as long as 60 hours, but in the present invention, since the low-temperature aging step is performed on the steam aging dough subjected to the steam aging step, the aging time can be shortened. Forming large and homogeneous bubbles in the dough using the Beating technique, adding steam and flavor of sweet potato rice in the bubbles through the steam aging step, and increasing the elasticity of the entire dough and improving texture through the low-temperature aging step. will be.

In the heating step (S160), the chestnut bread sediment is wrapped with the final ripened dough, and then heated to complete the two-tiered chestnut bread.

The total 100% by weight of the chestnut bread sediment is formed by mixing 40 to 60% by weight of roasted chestnut sediment and 40 to 60% by weight of bean sediment. The roasted chestnut sediment is prepared by heating, peeling, washing and drying, cutting, and heating the chestnut chestnuts with low heat, and it is important to heat the chestnuts before peeling the chestnuts. If the chestnuts are heated without peeling, the flavor is trapped in the flesh of the chestnuts by the chestnut yulp, which can enhance the natural taste of the savory and sweet chestnuts. The bean sediment is prepared through a process of soaking, peeling, heating, pulverizing and drying any one or more of the kidney beans, the black beans, the eastern beans or the peas.

In the present invention, the chestnut bread mold 400 was used to wrap and heat the chestnut bread sediment with the final aged dough. The chestnut bread mold 400 has a design as shown in FIG. 4, and includes a pair of upper and lower metal materials, and its size is flexible according to the size of the chestnut bread to be manufactured.

First, olive oil is applied to the upper and lower molds of the chestnut bread mold 400. The olive oil is preferably applied to the extent that it does not accumulate or flow in the concave portion of the chestnut bread mold 400. Next, the final aged dough is filled in the upper and lower molding molds of the chestnut bread molding mold 400, and then the chestnut bread sediment is placed on the final aged dough filled in either the upper or lower molding molds of the chestnut bread molding mold 400. Raise and close and heat the upper and lower frames of the chestnut bread molding mold 400 so that they are combined. It is preferable that the ratio of the final aged dough and the chestnut bread sediment is 90 to 130 parts by weight of the chestnut bread sediment based on 100 parts by weight of the final aged dough. Heating is performed by heating one side of the chestnut bread molding mold 400 for 8 to 15 minutes with a high heat of 160 to 220°C, rotating 180° based on the heated side, and turning the other side to a low heat of 100 to 120°C for 5 to It consists of heating for 10 minutes. As described above, the method of heating the dough over high heat and steaming it again over low heat is to cook the outer surface of the dough crispy over the high heat and steam the inside of the dough that has not yet been cooked over the low heat.

Next, examples and comparative examples of chestnut bread prepared using the method of manufacturing a two-stage aged chestnut bread according to an embodiment of the present invention prepared as described above will be described through a table.

<Example 1 and Comparative Example 1> Two-stage aged chestnut bread with whisking time set as an independent variable

division Example 1 Comparative Example 1




Dough ingredient and content
(Total 1kg) Flour (g) 134 134 Baking powder (g) 4 4 Egg white (g) 380 380 Milk (g) 60 60 Water(g) 75 75 Egg yolk (g) 275 275 Sugar (g) 16 16 Starch syrup (g) 7.5 7.5 Vanilla margarine (g) 23 23 Grapeseed oil (g) 24 24 Salt (g) 1.5 1.5

Sediment composition and content
(Gold chestnut sediment: Bean sediment = 1:1)
Roasted chestnut sediment
(Total 1kg) Princess night(g) 400 400 Sugar (g) 300 300 Water(g) 300 300
Bean sediment
(Total 1kg) Beans (g) 600 600 Sugar (g) 390 390 Salt (g) 10 10 Whisking time (minutes) 5 10 Steam aging time (minutes) 90 90 High fire heating temperature (℃) 190 190 High fire heating time (minutes) 12 12 Low heat heating temperature (℃) 110 110 Low heat heating time (minutes) 7 7

<Example 2 and Comparative Example 2> Two-stage aged chestnut bread with steam aging time set as an independent variable

division Example 2 Comparative Example 2




Dough ingredient and content
(Total 1kg) Flour (g) 134 134 Baking powder (g) 4 4 Egg white (g) 380 380 Milk (g) 60 60 Water(g) 75 75 Egg yolk (g) 275 275 Sugar (g) 16 16 Starch syrup (g) 7.5 7.5 Vanilla margarine (g) 23 23 Grapeseed oil (g) 24 24 Salt (g) 1.5 1.5

Sediment composition and content
(Gold chestnut sediment: Bean sediment = 1:1)
Roasted chestnut sediment
(Total 1kg) Princess night(g) 400 400 Sugar (g) 300 300 Water(g) 300 300
Bean sediment
(Total 1kg) Beans (g) 600 600 Sugar (g) 390 390 Salt (g) 10 10 Whisking time (minutes) 7 7 Steam aging time (minutes) 60 120 High fire heating temperature (℃) 190 190 High fire heating time (minutes) 12 12 Low heat heating temperature (℃) 110 110 Low heat heating time (minutes) 7 7

<Example 3 and Comparative Example 3> Two-stage aged chestnut bread with heating temperature set as an independent variable

division Example 3 Comparative Example 3




Dough ingredient and content
(Total 1kg) flour 134 134 Baking powder (g) 4 4 Egg white (g) 380 380 Milk (g) 60 60 Water(g) 75 75 Egg yolk (g) 275 275 Sugar (g) 16 16 Starch syrup (g) 7.5 7.5 Vanilla margarine (g) 23 23 Grapeseed oil (g) 24 24 Salt (g) 1.5 1.5

Sediment composition and content
(Gold chestnut sediment: Bean sediment = 1:1)
Roasted chestnut sediment
(Total 1kg) Princess night(g) 400 400 Sugar (g) 300 300 Water(g) 300 300
Bean sediment
(Total 1kg) Beans (g) 600 600 Sugar (g) 390 390 Salt (g) 10 10 Whisking time (minutes) 7 7 Steam aging time (minutes) 90 90 High fire heating temperature (℃) 160 220 High fire heating time (minutes) 12 12 Low heat heating temperature (℃) 110 110 Low heat heating time (minutes) 7 7

Two-stage aged chestnut bread and whisking time prepared with the lower limit of the whisking time set in the present invention as described above (Example 1), the lower limit of the steam aging time (Example 2), and the lower limit of the heating temperature (Example 3) Aged chestnut bread manufactured with the upper limit of (Comparative Example 1), the upper limit of the steam aging time (Comparative Example 2), and the upper limit of the heating temperature (Comparative Example 3) is subject to 30 persons with sensory test experience of 3 years or more It was implemented as.

The crunchy and soft texture is a 5-point scale according to the degree to which the two textures are strongly felt (1 point: the texture feels very weak, 2 points: the texture feels weak, 3 points: the texture feels normal, 4 points: the texture is strongly felt, 5 points: the texture is very strong), and the taste and overall preference of sediments are measured by a 5-point scale method (1 point: very poor, 2 points: poor, etc.) 3 points: normal, 4 points: good, 5 points: very good), and the results are recorded in Table 4 below.

division Crispy texture Soft (moist) texture Taste of sediment Overall preference Example 1 2.9 3.4 4.1 4.2 Comparative Example 1 3.3 4.6 4.4 4.5 Example 2 3.1 3.2 3.7 3.9 Comparative Example 2 3.4 4.3 4.0 4.1 Example 3 2.8 3.8 4.3 4.2 Comparative Example 3 4.5 3.1 3.9 4.4

From the results of Table 4, when the independent variable is the whisking time or the steam aging time, the dependent variable is a soft texture, and when the independent variable is a high fire heating temperature, the dependent variable can be understood as a crispy texture. Through this, it is understandable that it is possible to adjust the variables of the present invention as described above to suit the taste of the consumer.

20: 2nd dough
100: whisking machine
110: whisking blade
200: kneading bucket
300: aging container
310: ripening plate
320: cover
400: chestnut bread molding machine

Claims (6)

Sifting a mixture of 12 to 15% by weight of flour and 0.2 to 0.5% by weight of baking powder with respect to 100% by weight of the total to form the final matured dough (S110);
A first kneading step (S120) of adding 30 to 40% by weight of egg whites, 5 to 7% by weight of milk, and 6 to 9% by weight of water to the sifted mixture and kneading in a kneader 200 to make a first dough (S120);
In the first dough, a mixture of 20 to 30% by weight of egg yolk, 1 to 2% by weight of sugar, 0.5 to 1% by weight of starch syrup, 1 to 3% by weight of vanilla margarine, and 1 to 3% by weight of grapeseed oil was mixed, and then a mixture of boiling water was added. A second kneading step (S130) of adding 0.05 to 0.25% by weight of salt and then whisking in the kneader 200 for 5 to 10 minutes to make a second dough 20;
A steam aging step (S140) of putting the second dough 20 into the aging container 300 and aging for 60 to 120 minutes with steam of sweet potato rice to make a steam aging dough (S140);
A low-temperature aging step (S150) of making the final aging dough by aging the steam-aged dough for 50 to 70 minutes at 0 to 1°C;
Including; a heating step (S160) of heating after wrapping chestnut bread sediment with the final aged dough
In the second kneading step, the whisking blade 110 of the whisking machine 100 used for whisking includes rotating the upper and lower portions of the primary dough while mixing,
In the steam aging step,
Forming a maturation plate 310 having a thickness of 3 to 5 cm with sweet potato rice on the bottom of the mating container 300;
Covering the cover 320 on the upper surface of the aging plate 310 and placing the secondary dough on the upper surface of the cover 320;
Including; closing the lid of the aging container 300 and aging; Including,
The aging plate 310 is maintained at 50 to 80°C during aging, and the sweet potato rice is made of 30 to 40% by weight of rice, 45 to 55% by weight of water, and 10 to 20% by weight of sweet potatoes based on the total 100% by weight. Method for producing a two-stage aged chestnut bread containing. The method of claim 1,
With respect to 100 parts by weight of the final matured dough, 10 to 30 parts by weight of a dough additive was mixed with the first dough immediately after the first kneading step (S120), put in a kneading container 200, and whisped for 10 to 15 minutes. Including tea dough (20),
The dough additive is a method for producing a two-stage aged chestnut bread comprising grinding or pulverizing any one or more of peanuts, figs, bracken, hemp or soft tofu to form a powder or porridge. The method of claim 1,
The total 100% by weight of the chestnut bread sediment is mixed with 40 to 60% by weight of roasted chestnut sediment, and 40 to 60% by weight of bean sediment,
In the roasted chestnut sediment,
Heating Gongju balm that has not been molten at 160 to 200°C for 12 to 18 minutes;
Stripping the heated princess balm by putting it in a stripper;
Washing and drying the peeled princess balm with water;
Cutting the washed and dried Gongju balm into a 4-6mm size by putting it in a cutting machine;
Heating a mixture of 35 to 45% by weight of the cut Gongju chestnut, 25 to 35% by weight of sugar, and 30 to 35% by weight of water over low heat for 100 to 120 minutes;
Grinding the heated mixture;
Including the roasted chestnut sediment formed through the step of drying the pulverized mixture,
In the bean sediment,
57 to 62% by weight of beans, 37 to 42% by weight of sugar and 0.6 to 1.2% by weight of salt were prepared with respect to the total 100% by weight of the bean sediment,
Putting the beans in water and soaking for 50 to 70 minutes;
Boiling the soaked beans for 25 to 35 minutes and then peeling them;
Heating the peeled beans for 25 to 35 minutes;
Pulverizing the heated beans;
Drying the pulverized beans;
Putting the sugar and the salt in the dried beans and heating for 50 to 70 minutes over low heat; Method for producing a two-stage aged chestnut bread comprising the bean sediment formed through. The method of claim 3,
The Gongju balm includes undergoing a low-temperature aging process for 80-100 days in a low-temperature warehouse immediately after production in the region,
The bean is a method for producing a two-stage aged chestnut bread comprising one or more of kidney beans, black beans, eastern beans or peas. The method of claim 1,
The heating step includes heating the final ripened dough and the chestnut bread sediment using a chestnut bread molding mold 400 composed of a pair of metal molding molds at the upper and lower portions,
Applying olive oil to the upper and lower molds of the chestnut bread mold 400;
Filling the upper and lower molds of the chestnut bread mold 400 with the final ripened dough;
Placing the chestnut bread sediment on the final aged dough filled in either the upper or lower portion of the chestnut bread molding mold 400;
Closing the upper and lower molds of the chestnut bread mold 400 so that they are joined together and heating one side of the chestnut bread mold 400 with high heat of 160 to 220° C. for 8 to 15 minutes;
In the heating step, heating the other side of the chestnut bread mold 400 with low heat of 100 to 120° C. for 5 to 10 minutes based on the heated side;
A method for producing a two-stage aged chestnut bread comprising the heating step comprising a. A two-stage aged chestnut bread produced by the method for producing a two-stage aged chestnut bread according to any one of claims 1 to 5.

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