KR20210073970A - Manufacture method for bread using Allium fistulosumL - Google Patents

Abstract

The present invention relates to a method of preparing spring onion (daepa) bread. The method, which is capable of providing bread beneficial to the health, comprises: a dough preparing process; a soybean paste sauce preparing process; a spring onion stuffing preparing process; and a molding process. In the dough preparing process, 45-52 wt% of strong flour, 4.2-6.5 wt% of rye, 0.1-0.4 wt% of malt, 29-35 wt% of spring onion-soaked water, 8-12 wt% of a sourdough starter, 0.3-0.8 wt% of yeast, and 0.1-0.4 wt% of salt are put into a kneading machine so as to prepare dough, the dough is stirred, the stirred dough is primarily fermented at room temperature for an hour, the dough is punched, divided, and molded into a stick shape or an oval shape, and the dough is secondarily fermented in a fermentation chamber at a temperature of 38℃ for 30 minutes. In the soybean paste sauce preparing process, 18-24 wt% of pineapple, 16-20 wt% of soybean paste, 16-20 wt% of almond praline (almond butter), 16-20 wt% of cashew nuts, 6-10 wt% of brown sugar, 2-5 wt% of honey, 2-5 wt% of white sesame, and 6-10 wt% of water are added to a mixing device to be ground. In the spring onion stuffing preparing process, 57-62 wt% of thinly-sliced spring onion, 12-17 wt% of bacon cut to have a size of 1 cm, 5-8 wt% of parmesan cheese powder, and 10-15 wt% of shredded cheese are put into a mixing bowl and primarily mixed, and 4-8 wt% of olive oil, 0.1-0.3 wt% of pepper, and 0.4-1 wt% of balsamic vinegar are added to the primary mixture. In the molding process, vertical cuts are formed at the center of the dough which is molded into the stick shape and secondarily fermented during the dough preparing process, the dough is steamed at a temperature of 250℃ and baked at a temperature of 185℃ for 17 minutes, five cuts in a diagonal direction are formed on a surface of the stick-shaped bread to be spaced part from each other by a distance of 1 cm, the cuts are filled with a spring onion stuffing filling material, obtained by mixing the soybean paste sauce with the spring onion stuffing, and the spring onion stuffing filling material is placed on a surface of the bread, the bread is baked in an oven for seven minutes, and then olive oil is added to the bread.

Description

Green onion bread manufacturing method {Manufacture method for bread using Allium fistulosumL}

The present invention relates to a method of manufacturing green onion bread, and more particularly, to a method of manufacturing green onion bread provided through the process of manufacturing green onion, dough manufacturing, soybean paste sauce manufacturing, green onion manufacturing, molding and baking.

In addition, the present invention uses green onion infused with roasted green onion in the preparation of dough, and contains the filling of green onion mixed with soybean sauce on the surface and inside of bread, so that the active ingredient of green onion and fermented food, soybean paste, are consumed together for health. It relates to a method of making green onion bread beneficial to

In modern times, the number of people skipping breakfast or not eating on time due to busy social life is increasing, and more people are harming their health. In order to solve one meal, instant meals such as hamburgers, sandwiches, bread or cornstarch are used. Food is increasing.

However, hamburgers and sandwiches have advantages such as not constraining time and space, but these fast foods have a problem that they are not suitable for children who are growing up due to high calorie and high trans fat, or for modern people who are overweight and obese. .

In addition, as the desire for well-being gradually increases due to various diseases of children such as atopic diseases and various adult diseases caused by environmental factors, consumption of well-being food is gradually increasing rather than consumption of instant food.

On the other hand, in general, bread refers to a food baked by adding yeast, salt, water, etc. to wheat flour and other grains, and then fermenting the dough. The bread can be classified in various ways according to the properties, manufacturing method, and shape of the dough, for example, bread, baguette, etc., which are stocks and stock substitutes, and a lot of sugar and fat, which are mainly used for children's side dishes, such as confectionery bread, bean paste bread, cream bread, Typical examples are croissants, bagels, croquettes, etc., which are characterized by steaming or frying, sandwiches, pizzas, and hamburgers mixed with various ingredients.

In the manufacturing process of bread, after kneading wheat, it is usually baked or steamed in an oven or the like after aging for a certain period of time. In this case, the texture of the bread expands considerably more than the original dough. This expansion of the bread tissue is known to occur because the wheat protein called gluten has a property of retaining air in the dough tissue, and the bread has a soft texture and a unique aesthetic feeling due to the property of the bread.

In addition, in order to make bread, various kinds of ingredients are provided to induce consumers' texture and are effective for health, and in particular, attempts are being made to satisfy the changing tastes and trends of consumers.

Accordingly, the present applicant intends to propose a green onion bread beneficial to health by developing and attempting a recipe using green onion and soybean paste.

Process for preparing a bread using Allium fistulosum L. (Patent Registration No. 10-0520214)

The present invention has been devised to solve the above problems, and its purpose is to prepare green onion made from roasted green onion, dough, doenjang sauce, and green onion to prepare the filling of onion mixed with soybean sauce on the surface of bread or It is to provide a method for producing green onion bread that is beneficial to health by ingesting the active ingredient of green onion and the fermented food, soybean paste, by molding and baking so as to be filled inside.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the method for manufacturing green onion bread according to an embodiment of the present invention is 45 to 52% by weight of strong flour, 4.2 to 6.5% by weight of rye, 0.1 to 0.4% by weight of malt, 29 to 35% by weight of green onion, fermentation 8 to 12% by weight of seed, 0.3 to 0.8% by weight of yeast, and 0.1 to 0.4% by weight of salt are put in a kneader, and the stirred dough is fermented at room temperature for 1 hour, then punched and divided to form a stick or oval shape at 38℃ Dough manufacturing process of secondary fermentation for 30 minutes in a fermentation room; Pineapple 18 ~ 24% by weight, soybean paste 16 ~ 20% by weight, almond phthalin (almond butter) 16 ~ 20% by weight, cashew nuts 16 ~ 20% by weight, brown sugar 6 ~ 10% by weight, honey 2 ~ 5% by weight, white sesame Doenjang sauce manufacturing process in which 2 to 5% by weight and 6 to 10% by weight of water are put in a blender and finely ground; 57 ~ 62% by weight of finely sliced green onion, 12 ~ 17% by weight of bacon cut into 1cm size, 5 ~ 8% by weight of Parmesan cheese powder, and 10 ~ 15% by weight of shredded cheese put into a mixing bowl and mix first, then olive oil 4 to 8% by weight, 0.1 to 0.3% by weight of pepper, 0.4 to 1% by weight of balsamic vinegar is added and mixed with an additional mixing process; And after making a vertical cut in the center of the secondary fermented dough molded into a stick shape during the dough manufacturing process, steaming at 250 ° C., and baking at 185 ° C. for 17 minutes. Then, space the surface of the stick-type bread 1 cm apart in the diagonal direction. After making 5 sheaths with a sieve, filling the gap between the sheaths with a mixture of soybean paste sauce and green onion filling, placing the onion filling on the surface, baking in an oven for 7 minutes, and adding olive oil; characterized in that it comprises a do.

In addition, after the scallion manufacturing process of the green onion bread manufacturing method according to an embodiment of the present invention is performed, the dough, which is formed into an oval shape and fermented in an oval during the dough manufacturing process, is steamed at 250 ° C., and then baked at 185 ° C. for 17 minutes and then fired. After making 5 diagonal cuts on the surface of the bread at 1cm intervals, apply soybean sauce between the cuts, fill the gap between the cuts, and bake in an oven for 7 minutes, adding olive oil to shape. do.

In addition, the dough manufacturing process of the green onion bread manufacturing method according to an embodiment of the present invention is strong flour 49.44% by weight, rye 5.5% by weight, malt 0.28% by weight, fermented species 10.98% by weight, yeast 0.55% by weight, salt 0.28% by weight and After soaking 10.45% by weight of roasted green onion in 89.55% by weight of boiled water at 100° C. and boiling for 5 minutes, the active ingredient of roasted green onion is mixed with 32.97% by weight of green onion that has been brewed in boiled water, and 22.22% by weight of pineapple in the doenjang sauce manufacturing process , soybean paste 18.52% by weight, almond phthalin (almond butter) 18.52% by weight, cashew nuts 18.52% by weight, brown sugar 7.41% by weight, honey 3.70% by weight, white sesame 3.70% by weight, and water 7.41% by weight, and the onion manufacturing process 59.17% by weight of finely sliced green onion, 6.66% by weight of Parmesan cheese powder, 12.57% by weight of shredded cheese, 5.92% by weight of olive oil, 0.15% by weight of black pepper, 0.74% by weight of balsamic vinegar and 14.79% by weight of bacon .

The method for producing green onion bread according to the present invention is to prepare green onion made from roasted green onion, dough, doenjang sauce, and green onion to form and bake the filling material of green onion mixed with soybean sauce to be filled on the surface or inside of the bread. Bread beneficial to health can be provided by ingesting the active ingredient of the fermented food together with the active ingredient of soybean paste.

In addition, in the method for manufacturing green onion bread according to the present invention, the dough is selectively provided in a stick shape or an oval shape when the dough is manufactured, and the doen sauce is applied between the cuts of the doenjang sauce and the green onion filling mixed with the green onion depending on the dough shape. It is possible to provide a bread according to taste by filling the green onion filling in the loaf, or by selectively manufacturing so that the onion filling is filled inside the bread, and to provide healthy bread so that the active ingredients of ingredients such as green onion, soybean paste and green onion are ingested.

In addition, in the method for producing green onion bread according to the present invention, red yeast and fermented Levain are added to wheat flour to prepare bread, so that the elasticity of the bread texture is good, and the taste is excellent, and the antibacterial property of the flour delays the aging of the bread. Bread that helps digestion by affecting fat metabolism in the body through fermented species (Le Vin) can be manufactured.

1 is a flowchart illustrating a method for manufacturing green onion bread according to the present invention.
Figure 2 is a flow chart showing a dough manufacturing process for the production of green onion bread according to Figure 1;
Figure 3 is a flow chart showing a molding process for the production of green onion bread according to Figure 1;
Figure 4 is a photograph showing the state of the green onion production for the production of green onion bread of the present invention;
Figure 5 is a photograph showing the state of the dough formed through the dough manufacturing process of the production of green onion bread of the present invention
6 is a photograph showing a state in which soybean paste sauce is formed for the production of green onion bread of the present invention;
Figure 7 is a photograph showing the state of the wave speed for the production of green onion bread of the present invention
8 is a photograph showing the baking state of the dough during the process of manufacturing green onion bread of the present invention;
9 is a photograph showing a state in which the wave speed is filled in the fired stick-type dough of FIG.
10 is a photograph showing a state in which the wave velocity is filled in the calcined oval dough of FIG.

Hereinafter, a preferred embodiment of the present invention will be described in detail based on the accompanying drawings.

The present invention uses water made from roasted green onion as a dough material when manufacturing dough for baking, and fills the surface and inside of bread with a filling mixture of soybean sauce and green onion so that it is molded and baked, so that the active ingredient of green onion and soybean paste, a fermented food, are effective. A green onion bread beneficial to health is provided by ingesting the ingredients together, and the characteristics and actions of green onion, cashew nut, and balsamic vinegar, which are ingredients used in the present invention, are as follows.

First, green onion is a monocotyledonous plant belonging to the family Liliaceae and is a cultivated plant that propagates by stalks or seeds. The pungent aryl sulfide component has a strong sterilizing power and is effective in detoxification. Looking at its detailed effects, green onion contains a lot of vitamin A, which protects the eyes, protects eye health, improves eye function, and promotes blood circulation to help smooth metabolism. , potassium component promotes sodium excretion, lowers cholesterol and blood pressure, and warms the body, so it helps to prevent colds and bronchial diseases by strengthening bronchial functions. In addition, the calcium component contained in green onion prevents osteoporosis and strengthens bones, and contains iron component, which helps with anemia, comforts the stomach, and promotes bowel movement, which is effective in preventing constipation and diarrhea. It is also good for mothers because it has the effect of supplementing folic acid.

In addition, green onion helps in skin activity through antioxidant action. Vitamin C component protects and strengthens the skin, and vitamin E component prevents cell aging and is effective in anti-aging, and beta-carotene component Because it contains a lot of it, it prevents cancer and inhibits the proliferation of cancer cells, and the spicy component of allicin also helps with anticancer effect.

Cashew nut refers to the fruit of a tree belonging to the sumacaceae family of cashew (Anacardium occidentale), which has a slightly curved appearance and is white in color.

Cashew nuts are rich in ingredients such as vitamin K, linoleic acid, and pantothenic acid, which lower cholesterol levels accumulated in blood vessels and help prevent adult diseases such as high blood pressure and arteriosclerosis. It is effective in improving diabetes, and it contains abundant protein, which is good for muscle formation, and cashew nut is rich in iron, which helps to improve and prevent anemia symptoms.

In addition, cashew nuts are rich in various vitamins and are rich in vegetable protein and fiber, which makes you feel full quickly and is used as a diet food. Because it is rich in folic acid, it strengthens the amniotic membrane, which is beneficial to both pregnant women and the fetus. It inhibits the growth of cancer cells and acts as an anticancer agent.

Balsamic is an Italian word meaning 'scented', and refers to grape vinegar with a good aroma with a deep taste. Sweet green grape juice is boiled in a wooden barrel, and then transferred to different barrels several times and aged for a long time. Vinegar is used in salad dressings, etc.

In other words, balsamic vinegar is a traditional Italian vinegar fermented in a wooden barrel after boiling the juice of green grapes. Its main ingredients are anthocyanin and resveratrol, which helps digestion and is good for diet and is rich in organic acids, so it helps to recover from fatigue.

Rich in organic acids such as citric acid, it helps to recover from fatigue by decomposing lactic acid produced when the body is tired. It is rich in antioxidants, which lowers the level of bad cholesterol and facilitates blood circulation, leading to myocardial infarction, arteriosclerosis, hyperlipidemia. It can prevent vascular diseases such as citric acid and amino acids, and it is effective in dieting by discharging waste products accumulated in the body and promoting fat decomposition. It is rich in acetic acid and has excellent antioxidant and antibacterial properties to help skin health. It is effective in skin aging by preventing and relieving skin elasticity, atopy or acne-related skin diseases through acetic acid, and removing active oxygen to prevent cell aging.

In addition, it is rich in antioxidants, polyphenols, vitamins and minerals, so it is good for skin health and anti-aging.

As shown in the accompanying FIG. 1, the green onion bread manufacturing method according to the present invention is largely composed of a green onion manufacturing process, a dough manufacturing process, a doenjang sauce manufacturing process, a green onion manufacturing process, and a molding process.

1. Green onion manufacturing process

In the green onion manufacturing process, 10.45 wt% of roasted green onion and 89.55 wt% of water are prepared as a water material used in the base composition for producing green onion bread according to the present invention.

More specifically, soak 10.45% by weight of roasted green onion in 89.55% by weight of boiled water at 100° C., boil for 5 or so, and then hold it until it cools down so that the active ingredient of the roasted green onion comes out by the boiled water. According to the above procedure, the manufacturing state of the large wave is shown as shown in FIG. 4 attached.

2 Dough manufacturing process

First, the dough manufacturing process is to prepare the base composition for the production of green onion bread according to the present invention. As shown in the accompanying FIG. 2, the material preparation step, the material mixing step, the fermentation step, the division and molding step, the secondary fermentation consists of steps.

(1) Material preparation stage

Bread flour 45-52 wt%, rye 4.2-6.5 wt%, malt 0.1-0.4 wt%, green onion 29-35 wt%, fermented seed 8-12 wt%, yeast 0.3-0.8 wt%, and salt 0.1-0.4 wt% prepare

In addition, the dough remaining after kneading based on the compounding ratio in the dough manufacturing process is configured to be used as the old dough for the production of fermented species of the dough composition of the new formulation.

(2) material mixing step

The bread flour 45-52 wt%, rye 4.2-6.5 wt%, malt 0.1-0.4 wt%, green onion 29-35 wt%, fermented species 8-12 wt%, yeast 0.3-0.8 wt%, and salt 0.1-0.4 wt% % in a kneader and mix at low speed for 3 minutes and at high speed for 15 minutes to make dough.

On the other hand, as an embodiment of the present invention, the composition of the dough dough is 49.44% by weight of strong flour, 5.5% by weight of rye, 0.28% by weight of malt, 32.97% by weight of green onion, 10.98% by weight of fermented species, yeast based on 100% by weight of the total dough. It is preferably composed of 0.55% by weight and 0.28% by weight of salt.

(3) Segmentation and forming step

After the first fermentation of the mixed dough dough for 1 hour at room temperature, and after the punching process, the dough dough is divided using an automatic divider to form a stick shape or an oval shape, which is a bread shape, and the divided and molded dough Ferment the dough for an additional 30 minutes in a fermentation room at 38°C.

The automatic divider automatically divides the dough to have a weight of 130 g, and the divided dough is fermented, which is molded as shown in FIG. 5 attached.

3. Doenjang Sauce Manufacturing Process

The doenjang sauce manufacturing process is topping on one surface of the base composition as a topping sauce for bread for the production of green onion bread according to the present invention, or is used as an internal filling of bread by mixing with the green onion composition to be constructed later. As described above, it consists of a material preparation step and a material mixing step.

(1) Material preparation stage

Pineapple 18 ~ 24% by weight, soybean paste 16 ~ 20% by weight, almond phthalin (almond butter) 16 ~ 20% by weight, cashew nuts 16 ~ 20% by weight, brown sugar 6 ~ 10% by weight, honey 2 ~ 5% by weight, white sesame Prepare the material by weighing 2 to 5% by weight and 6 to 10% by weight of water.

(2) material mixing step

Pineapple 18 ~ 24% by weight, soybean paste 16 ~ 20% by weight, almond phthalin (almond butter) 16 ~ 20% by weight, cashew nuts 16 ~ 20% by weight, brown sugar 6 ~ 10% by weight, honey 2 ~ 5% by weight, white sesame Put 2 to 5% by weight and 6 to 10% by weight of water in a blender and grind the ingredients finely.

On the other hand, as an embodiment of the present invention, the composition of the doenjang sauce contains 22.22% by weight of pineapple, 18.52% by weight of soybean paste, 18.52% by weight of almond phthalin (almond butter), 18.52% by weight of cashew nuts, brown sugar based on 100% by weight of the total sauce. It is preferable to consist of 7.41% by weight, 3.70% by weight of honey, 3.70% by weight of white sesame, and 7.41% by weight of water.

The soybean sauce mixed by the above is used to be applied between the cuts on the calcined dough, or to be mixed with the onion composition and filled inside the bread or between the cuts.

4. Wave speed manufacturing process

The green onion manufacturing process is used as an internal additive of bread as a topping or added to one surface or inside of the base composition, or mixed with the formed soybean paste sauce to be used as an internal additive of bread for the production of green onion bread according to the present invention. Material preparation step , the wave speed is provided in the accompanying Figure 7 through the material mixing step.

(1) Material preparation stage

57 ~ 62% by weight green onion, 5 ~ 8% by weight of parmesan cheese powder, 10 ~ 15% by weight of shredded cheese, 4 ~ 8% by weight of olive oil, 0.1 ~ 0.3% by weight of black pepper, 0.4 ~ 1% by weight of balsamic vinegar and 12 ~ Prepare the material by weighing 17% by weight.

(2) mixing step

57 ~ 62% by weight of finely sliced green onion, 12 ~ 17% by weight of bacon cut into 1cm size, 5 ~ 8% by weight of Parmesan cheese powder, and 10 ~ 15% by weight of shredded cheese put into a mixing bowl and mix first, then olive oil 4 to 8% by weight, 0.1 to 0.3% by weight of pepper, and 0.4 to 1% by weight of balsamic vinegar are added and further mixed.

On the other hand, as an embodiment of the present invention, the composition of green onion contains 59.17 wt% of green onion, 6.66 wt% of Parmesan cheese powder, 12.57 wt% of shredded cheese, 5.92 wt% of olive oil, 0.15 wt% of pepper, based on 100 wt% of the total green onion composition, It is preferably composed of 0.74% by weight of balsamic vinegar and 14.79% by weight of bacon.

5. Molding process

This molding process is to mold the production of green onion bread according to the present invention, and includes a material preparation step, a firing step and a forming step as shown in FIG. 4 attached.

(1) Material preparation stage

Prepare the material by weighing 85% by weight of dough, 5% by weight of soybean paste sauce, and 10% by weight of green onion.

(2) Firing step

During the dough manufacturing process, when the secondary fermented dough is molded into an oval or stick shape and baked at 185° C. for 17 minutes after steaming at 250° C., it becomes a stick-shaped fired product and an oval fired product as shown in FIGS. 8a and 8b.

At this time, the stick-type dough is fired after making a vertical cut in the middle before firing.

(3) Forming step

After making 5 diagonal cuts on the surface of the stick-type bread baked through the firing step, spaced 1 cm apart, fill the gap between the cuts with a mixture of soybean paste sauce and green onion filling, and place the green onion filling on the surface for 7 minutes. Bake in an oven and add olive oil to complete the stick-type green onion bread as shown in FIG. 9 attached.

In addition, as another embodiment of the present invention, after making 5 cuts diagonally at intervals of 1 cm on the surface of the baked bread after being molded into an oval shape, applying soybean sauce between the cuts, and then filling the scallops between the cuts. After baking in an oven for 7 minutes and adding olive oil, an oval green onion bread is completed as shown in FIG. 10 attached.

Example

Based on the mixing ratio according to the preparation of the dough, almond cream topping sauce, and sweet potato pretreatment filling, the mixing ratio of the molding process was configured as shown in Table 1, and green onion bread was prepared under the same conditions. (unit weight %)

Composition comparison table division Example 1 Example 2 Example 3 Example 4 Example 5 dough 78 80 85 87 88 miso sauce 6 6 5 5 5 wave speed 16 14 10 8 7

Measure each dough, soybean paste sauce and green onion exemplified in the above example, quickly freeze and thaw during the dough manufacturing process, divide by an automatic divider, and mold the fermented dough (130g) into a stick shape, and shape the surface of the stick-type bread by 1 cm After making 5 diagonal cuts at an interval, the green onion filling was filled with a mixture of soybean paste sauce and green onion filling between the sheaths.

The outer surface and cross section of the green onion bread prepared at the mixing ratio of Table 1 were compared and evaluated.

Organizational comparison table division Example 1 Example 2 Example 3 Example 4 Example 5 fermentation state ++++ +++++ ++++++ +++++ ++++ shell surface +++ ++++ +++++ ++++ +++ color ++ +++ +++ +++ +++

Co., Ltd.: +++++ Very good ++++ Good +++ Average ++ Bad + Very bad

Table 2 above compares and evaluates the appearance of each bread prepared in the mixing ratio of Table 1, and the 'fermentation state' in the division column indicates the degree of uniformly inflated bread, and the 'shell surface' indicates that the crust is not crushed. It indicates the degree of uniform swelling, and 'color' indicates the degree of caramelization as the color of the surface of the bread.

In the comparative evaluation of the outer surface and cross-section according to the composition ratio during the production of green onion bread according to the present invention according to the above embodiment, 85% by weight of the dough of Example 3, 5% by weight of soybean paste sauce, and 10% by weight of green onion as shown in Table 1 %, the molded state was evaluated as the best.

sensory test

In order to compare the quality of each of the breads made in Examples 1 to 5, 20 sensory test personnel with at least 3 years of sensory test experience in the food-related field (10 men and women in their 20s and 30s were asked to perform a 5-point scale method) The appearance, taste, texture, and overall preference of the bread were investigated and measured, and the results are shown in Table 3 below.

sensory comparison table Item Example 1 Example 2 Example 3 Example 4 Example 5 Exterior 4.3 4.5 4.7 4.5 4.5 flavor 4.1 4.4 4.7 4.2 4.2 sense of organization 3.9 4.5 4.8 4.4 4.1 symbol 4.1 4.3 4.3 4.3 3.9

The sensory test result for each item in Table 3 is a value rounded off to two decimal places after adding up all the scores of the sensory test agents, dividing by the number of sensory test agents, and the higher the number, the better the sensory.

As shown in the results of Table 3, the bread of Example 3 prepared through the composition of 85% by weight of dough, 5% by weight of soybean paste sauce, and 10% by weight of green onion according to the present invention was evaluated to be excellent in sensory.

The present invention is not limited by the above-described embodiments, and various modifications and changes can be made by those skilled in the art, which are included in the spirit and scope of the present invention as defined in the appended claims.

Claims (3)

Bread flour 45-52 wt%, rye 4.2-6.5 wt%, malt 0.1-0.4 wt%, green onion 29-35 wt%, fermented seed 8-12 wt%, yeast 0.3-0.8 wt%, and salt 0.1-0.4 wt% Dough manufacturing process in which the stirred dough is put in a kneader and fermented for 1 hour at room temperature, then punched and divided into sticks or ovals, and then fermented for 30 minutes in a fermentation room at 38°C;
Pineapple 18 to 24% by weight, soybean paste 16 to 20% by weight, almond butter 16 to 20% by weight, cashews 16 to 20% by weight, brown sugar 6 to 10% by weight, honey 2 to 5% by weight, white sesame 2 to 5% by weight And 6 to 10% by weight of water in a blender and finely grind the doenjang sauce manufacturing process;
57 ~ 62% by weight of finely sliced green onion, 12 ~ 17% by weight of bacon cut into 1cm size, 5 ~ 8% by weight of parmesan cheese powder, 10 ~ 15% by weight of shredded cheese put into a mixing bowl and mix first, then olive oil 4 to 8% by weight, 0.1 to 0.3% by weight of pepper, 0.4 to 1% by weight of balsamic vinegar is added and further mixed with the onion manufacturing process; and
After making a vertical cut in the center of the second fermented dough molded into a stick shape during the dough manufacturing process, steam at 250°C, and bake at 185°C for 17 minutes. Then, place the surface of the stick-type bread diagonally at 1cm intervals. After making 5 sheaths, filling the scallop filling with a mixture of soybean paste sauce and leeks between the sheaths, placing the leeks filling on the surface, and then baking in an oven for 7 minutes and adding olive oil; characterized in that it comprises a How to make green onion bread. The method of claim 1,
After the wave speed manufacturing process is made,
During the dough manufacturing process, the secondary fermented dough is molded into an oval shape and steamed at 250°C and then baked at 185°C for 17 minutes. A method of manufacturing green onion bread, characterized in that after applying soybean sauce, filling the leeks between the sheaths, and then baking it in an oven for 7 minutes and adding olive oil to shape it.
The method of claim 1,
The dough manufacturing process includes 10.45% by weight of green onions baked in 49.44% by weight of strong flour, 5.5% by weight of rye, 0.28% by weight of malt, 10.98% by weight of fermented species, 0.55% by weight of yeast, 0.28% by weight of salt and 89.55% by weight of boiled water at 100°C. After soaking and boiling for 5 minutes, the active ingredient of the roasted green onion is made by mixing 32.97 wt% of the boiled green onion water with boiled water.
22.22% by weight of pineapple, 18.52% by weight of soybean paste, 18.52% by weight of almond butter, 18.52% by weight of cashews, 7.41% by weight of brown sugar, 3.70% by weight of honey, 3.70% by weight of white sesame and 7.41% by weight of water in the doenjang sauce manufacturing process ,
59.17% by weight of finely sliced green onions in the green onion manufacturing process, 6.66% by weight of Parmesan cheese powder, 12.57% by weight of shredded cheese, 5.92% by weight of olive oil, 0.15% by weight of black pepper, 0.74% by weight of balsamic vinegar and 14.79% by weight of bacon A method of manufacturing green onion bread, characterized in that.

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