KR20220052887A - Bread with Acorn pollen and preparation method thereof - Google Patents
Bread with Acorn pollen and preparation method thereof Download PDFInfo
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- 238000000034 method Methods 0.000 claims description 17
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Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 반죽 및/또는 팥소에 도토리 꽃가루를 함유하는 빵 및 그 제조방법에 관한 것이다.The present invention relates to a bread containing acorn pollen in dough and/or red bean paste, and a method for manufacturing the same.
식생활이 점차 서구화되면서 이제 빵은 밥과 함께 주식으로 애용되고 있으며, 특히 빵은 우리나라의 전통적인 밥과 반찬 위주의 식사보다 간편하게 즐길 수 있어 점차 그 소비량이 증가하고 있다. 하지만, 이러한 빵은 일반적으로 밀가루 반죽에 계란을 포함한 몇 가지의 식재료를 함께 넣고 오븐에 구워 만들게 되는데, 탄수화물 및 지방의 함량이 높아 많은 섭취 시 비만 및 각종 성인병의 원인이 될 수 있다. 이러한 문제 때문에 최근에는 기능성 빵 즉, 건강빵이라는 이름으로 다양한 빵들이 개발 및 판매되고 있다.As the diet gradually becomes more westernized, bread is now used as a staple food along with rice. In particular, bread is more easily enjoyed than traditional rice and side dishes in Korea, so its consumption is gradually increasing. However, these breads are generally made by putting several ingredients, including eggs, in wheat flour dough and baking them in an oven. However, the high content of carbohydrates and fats can cause obesity and various adult diseases when consumed in large amounts. Due to these problems, various breads have been developed and sold under the name of functional bread, that is, healthy bread.
화분(花粉)은 로열 젤리(royal jelly)의 원료로 꿀벌의 유충과 성충의 단백질원으로 탄수화물, 지방, 비타민, 무기질 등의 영양성분이 풍부하고, 혈관 및 순환계, 소화계, 신진대사계, 노화 등 다양한 질환에 효과가 있다고 알려져 있고, 최근에는 항균 및 항산화 효능, 면역증강 효과, 전립선 비대증 및 전립선염 치료 효과 등이 보고되었다. Pollen is a raw material for royal jelly. It is a protein source for bee larvae and adults. It is rich in nutrients such as carbohydrates, fats, vitamins, and minerals. It is known to be effective in various diseases, and recently, antibacterial and antioxidant effects, immune-enhancing effects, prostatic hyperplasia and prostatitis treatment effects have been reported.
꿀벌화분(bee pollen)은 일벌이 어린 벌에게 먹이기 위해서 다리에 묻혀오는 화분에 꿀과 효소가 혼합되어 경단처럼 뭉쳐진 덩어리로 일반 화분보다 영양성분이 풍부하여 오래전부터 자연 건강식품으로 이용되어 왔고, 최근 생리활성 물질이 풍부한 완전식품으로 알려져 수요가 급증하고 있으나 국내에서는 도토리 화분과 다래화분 등 몇 종 화분만 수집되고 있다.Bee pollen is a lump like a dumpling mixed with honey and enzymes in pollen that worker bees put on their legs to feed young bees. As it is known as a complete food rich in bioactive substances, the demand is rapidly increasing, but only a few types of pollen, such as acorn pollen and Actinidia pollen, are being collected in Korea.
또한, 화분은 식물 생식기관의 한 부분으로 종족을 유지 보존시켜주는 중요한 역할을 담당하고 있지만 수많은 화분들 중 직접 생식에 관여하는 화분은 극히 일부에 불과하고 대부분은 토양층에 쌓이거나 자연상태로 소실되고 있다.In addition, pollen plays an important role in maintaining and preserving species as a part of the plant's reproductive system, but among many pollen, pollen directly involved in reproduction is only a small part, and most of it is accumulated in the soil layer or lost in its natural state. there is.
이에, 본 발명자들은 많은 영양성분을 함유하고 있는 도토리 화분 자원을 이용하여 구매자의 건강을 고려하면서도 식감, 향, 풍미가 뛰어난 빵 및 그 제조방법을 개발하기 위해 노력한 결과 본 발명을 완성하였다.Accordingly, the present inventors have completed the present invention as a result of efforts to develop a bread with excellent texture, flavor, and flavor, and a method for manufacturing the same, while considering the health of purchasers using acorn pollen resources containing many nutritional components.
본 발명의 목적은 반죽 및/또는 팥소에 도토리 꽃가루를 함유하여 여러 영양성분을 함유하면서도 항산화 효과가 우수한 도토리 꽃가루 빵 및 그 제조방법을 제공하는 것이다.It is an object of the present invention to provide acorn pollen bread that contains acorn pollen in dough and/or red bean paste, and has excellent antioxidant effect while containing various nutrients, and a method for manufacturing the same.
본 발명의 일 실시형태는 (1) 밀가루 200 ~ 230 중량부, 이스트 10 ~ 20 중량부, 소금 1 ~ 5 중량부, 개량제 1 ~ 5 중량부, 감미제 30 ~ 40 중량부, 분유 1 ~ 10 중량부, 베이킹 파우더 1 ~ 5 중량부, 도토리 꽃가루 20 ~ 30 중량부, 및 물 100 ~ 120 중량부를 혼합하여 반죽을 제조하는 단계; (2) 상기 단계 (1)의 반죽에 고체형 유제품 20 ~ 30 중량부를 넣고 혼합하여 반죽을 제조하는 단계; (3) 상기 단계 (2)의 반죽을 20 ~ 40분간 1차 발효한 후 20 ~ 50분간 중간발효하는 단계; (4) 상기 단계 (3)의 발효된 반죽에 빵 모양으로 만드는 단계; 및 (5) 상기 단계 (4)의 반죽을 이용하여 빵을 완성하는 단계; 를 포함하는, 도토리 꽃가루 빵의 제조방법을 제공한다.One embodiment of the present invention is (1) 200 to 230 parts by weight of wheat flour, 10 to 20 parts by weight of yeast, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of improving agent, 30 to 40 parts by weight of sweetener, 1 to 10 parts by weight of powdered milk parts, 1 to 5 parts by weight of baking powder, 20 to 30 parts by weight of acorn pollen, and 100 to 120 parts by weight of water to prepare a dough; (2) preparing a dough by adding 20 to 30 parts by weight of a solid dairy product to the dough of step (1) and mixing; (3) first fermenting the dough of step (2) for 20 to 40 minutes, followed by intermediate fermentation for 20 to 50 minutes; (4) making bread into the fermented dough of step (3); And (5) using the dough of step (4) to complete the bread; It provides a method for producing acorn pollen bread comprising a.
상기 (4) 빵 모양으로 만드는 단계는 (3)의 반죽에 추가로 앙금을 넣어 발효시킬 수 있다.In the step of (4) making a bread shape, it may be fermented by adding additional sediment to the dough of (3).
상기 앙금은 도토리 꽃가루와 앙금을 혼합하여 제조할 수 있다.The sediment may be prepared by mixing acorn pollen and sediment.
상기 (4) 빵 모양을 만드는 단계에서 빵 모양 반죽을 20 ~ 40분간 발효시킬 수 있다.The bread-shaped dough may be fermented for 20 to 40 minutes in the step of (4) making a bread shape.
상기 (5) 빵을 완성하는 단계는 빵 모양 반죽을 찌거나 구워서 완성할 수 있다.The step of (5) completing the bread may be completed by steaming or baking the bread-shaped dough.
상기 빵 모양 반죽을 찌는 단계는 찜솥에서 5 ~ 10분간 쪄서 빵을 완성할 수 있다.In the step of steaming the bread-shaped dough, the bread can be completed by steaming it in a steamer for 5 to 10 minutes.
상기 빵 모양 반죽을 굽는 단계는 오븐에서 170 ~ 190℃, 밑불 150 ~ 170℃로 10 ~ 15분간 구워 빵을 완성할 수 있다.In the step of baking the bread-shaped dough, it is possible to complete the bread by baking it in an oven at 170 to 190°C and at a base heat of 150 to 170°C for 10 to 15 minutes.
본 발명의 일 실시형태에 따른 도토리 꽃가루를 이용한 빵 및 그 제조방법을 이용하여 여러 영양성분을 함유하면서도 항산화 효과가 우수한 도토리 꽃가루 빵을 제공할 수 있다.By using the bread using acorn pollen according to an embodiment of the present invention and a method for manufacturing the same, it is possible to provide an acorn pollen bread excellent in antioxidant effect while containing various nutrients.
도 1은 본 발명에 따른 제조방법의 순서도이다.
도 2는 본 발명에 따른 방법으로 도토리 꽃가루 반죽을 제조한 사진이다.
도 3은 본 발명에 따른 방법으로 도토리 꽃가루가 포함된 팥소를 제조한 사진이다.
도 4는 본 발명에 따른 방법으로 제조된 도토리 꽃가루 찐빵을 나타낸 사진이다.
도 5는 본 발명에 따른 방법으로 제조된 도토리 꽃가루 단팥빵을 나타낸 사진이다.1 is a flowchart of a manufacturing method according to the present invention.
2 is a photograph showing acorn pollen dough prepared by the method according to the present invention.
3 is a photograph of red bean paste containing acorn pollen prepared by the method according to the present invention.
4 is a photograph showing acorn pollen steamed bun prepared by the method according to the present invention.
5 is a photograph showing acorn pollen red bean bread prepared by the method according to the present invention.
이하, 본원의 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시형태를 들어 상세히 설명한다. 본 발명의 실시형태는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위해서 제공되는 것이다. 따라서, 본 발명의 실시형태는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 이하 설명하는 실시형태로 한정되는 것은 아니다.Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily carry out the present invention. The embodiments of the present invention are provided in order to more completely explain the present invention to those of ordinary skill in the art. Accordingly, the embodiment of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.
본 발명의 명세서 전체에서 사용되는 용어 "~ (하는) 단계" 또는 "~의 단계"는 "~를 위한 단계"를 의미하지 않는다.As used throughout the specification of the present invention, the term “step for (to)” or “step for” does not mean “step for”.
본 발명은 (1) 밀가루 200 ~ 230 중량부, 이스트 10 ~ 20 중량부, 소금 1 ~ 5 중량부, 개량제 1 ~ 5 중량부, 감미제 30 ~ 40 중량부, 분유 1 ~ 10 중량부, 베이킹 파우더 1 ~ 5 중량부, 도토리 꽃가루 20 ~ 30 중량부, 및 물 100 ~ 120 중량부를 혼합하여 반죽을 제조하는 단계;The present invention is (1) 200 to 230 parts by weight of wheat flour, 10 to 20 parts by weight of yeast, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of improving agent, 30 to 40 parts by weight of sweetener, 1 to 10 parts by weight of powdered milk, baking powder 1 to 5 parts by weight, 20 to 30 parts by weight of acorn pollen, and 100 to 120 parts by weight of water to prepare a dough;
(2) 상기 단계 (1)의 반죽에 고체형 유제품 20 ~ 30 중량부를 넣고 혼합하여 반죽을 제조하는 단계;(2) preparing a dough by adding 20 to 30 parts by weight of a solid dairy product to the dough of step (1) and mixing;
(3) 상기 단계 (2)의 반죽을 20 ~ 40분간 1차 발효한 후 20 ~ 50분간 중간발효하는 단계;(3) fermenting the dough of step (2) for 20 to 40 minutes, followed by intermediate fermentation for 20 to 50 minutes;
(4) 상기 단계 (3)의 발효된 반죽에 빵 모양으로 만드는 단계; 및(4) making bread into the fermented dough of step (3); and
(5) 상기 단계 (4)의 반죽을 이용하여 빵을 완성하는 단계;(5) using the dough of step (4) to complete the bread;
를 포함하는, 도토리 꽃가루 빵의 제조방법을 제공한다.It provides a method for producing acorn pollen bread comprising a.
본 발명의 일 실시형태에 따르면, 상기 단계 (1)의 밀가루는 중력분 또는 강력분일 수 있고, 중력분은 단백질이 8 ~ 10%, 글루텐이 30% 내외 정도 함유되고 다소 쫄깃한 맛을 내기 위해 다목적으로 사용되며, 강력분은 단백질이 11 ~ 13%, 글루텐이 40% 정도 함유되어 물로 반죽하였을 때 끈기가 강해 주로 빵을 만드는데 사용할 수 있다.According to one embodiment of the present invention, the wheat flour of step (1) may be a wheat flour or strong flour, and the wheat flour contains about 8 to 10% protein and about 30% gluten, and is used for a variety of purposes to give a somewhat chewy taste. Strong flour contains 11 to 13% protein and 40% gluten, so it is strong when kneaded with water, so it can be mainly used to make bread.
또한, 본 발명의 일 실시형태에 따르면, 상기 단계 (1)의 개량제는 반죽개량제일 수 있으며 빵 반죽의 물리적 성질을 개량할 목적으로 사용하는 약제로, 개량제에 포함된 산화제가 글루텐을 강화하고 반죽의 기계내성이나 발효내성을 향상시켜 빵의 부피를 증대하고 내부의 품질을 개량하기 위해 사용할 수 있다.In addition, according to one embodiment of the present invention, the improving agent in step (1) may be a dough improving agent and is a drug used for the purpose of improving the physical properties of bread dough, and the oxidizing agent included in the improving agent strengthens gluten and kneads the dough. It can be used to increase the volume of bread and improve the quality of the inside by improving the machine resistance or fermentation resistance of the product.
또한, 본 발명의 일 실시형태에 따르면, 상기 단계 (1)의 감미제는 단맛을 내는 재료로 설탕, 꿀, 물엿 및 트리몰린을 사용할 수 있다.In addition, according to an embodiment of the present invention, the sweetener of step (1) may use sugar, honey, starch syrup and trimoline as a sweetening material.
또한, 본 발명의 일 실시형태에 따르면, 상기 단계 (1)의 도토리 꽃가루는 도토리 벌꿀 화분을 포함하여 사용할 수 있다.In addition, according to one embodiment of the present invention, the acorn pollen of step (1) may be used including acorn honey pollen.
또한, 본 발명의 일 실시형태에 따르면, 상기 단계 (2)의 고체형 유제품은 버터, 마가린이 포함될 수 있다. In addition, according to one embodiment of the present invention, the solid dairy product of step (2) may include butter and margarine.
본 발명의 일 실시형태에 따르면, 상기 단계 (1) 내지 (2)은 반죽하는 단계로, 구체적으로 20 ~ 35℃에서 반죽할 수 있고 더 구체적으로 25 ~ 30℃에서 반죽할 수 있다.According to one embodiment of the present invention, the steps (1) to (2) are kneading steps, specifically, it may be kneaded at 20 to 35°C, and more specifically, it may be kneaded at 25 to 30°C.
또한, 본 발명의 일 실시형태에 따르면, 상기 단계 (3)는 단계 (2)의 반죽을 발효시키는 단계로, 구체적으로 발효기에서 온도 20 ~ 40℃, 습도 70 ~ 85%에서 발효시킬 수 있고 더 구체적으로 온도 25 ~ 35℃, 습도 70 ~ 85%에서 20 ~ 40분간 1차 발효시킬 수 있다. 상기 발효시키는 단계는 20분 미만으로 할 경우 발효가 되지 않으며, 40분 이상 할 경우 과발효되어 빵의 풍미가 저하될 수 있다.In addition, according to one embodiment of the present invention, the step (3) is a step of fermenting the dough of step (2), specifically, it can be fermented at a temperature of 20 to 40 ° C. and a humidity of 70 to 85% in a fermenter, and further Specifically, the primary fermentation may be performed at a temperature of 25 to 35° C. and a humidity of 70 to 85% for 20 to 40 minutes. In the fermenting step, if it is less than 20 minutes, the fermentation is not performed, and if it is more than 40 minutes, it may be over-fermented and the flavor of the bread may be deteriorated.
또한, 본 발명의 일 실시형태에 따르면, 상기 단계 (3)의 1차 발효 후 20 ~ 50분간 중간발효시킬 수 있다. 상기 발효시키는 단계는 20분 미만으로 할 경우 발효가 되지 않고, 50분 이상 할 경우 과발효되어 빵의 풍미가 저하될 수 있다. 아울러, 상기 중간발효는 빵의 식감 및 풍미를 향상시킬 수 있다. In addition, according to one embodiment of the present invention, after the primary fermentation of step (3), it may be fermented in the middle for 20 to 50 minutes. In the fermenting step, if it is less than 20 minutes, the fermentation is not performed, and if it is more than 50 minutes, it may be over-fermented and the flavor of the bread may be deteriorated. In addition, the intermediate fermentation can improve the texture and flavor of the bread.
또한, 본 발명의 일 실시형태에 따르면, 상기 단계 (4)는 반죽을 빵 모양으로 만드는 단계로, 구체적으로 단계 (3)의 반죽 30 ~ 50 중량부에 앙금 25 ~ 35 중량부를 넣어 만들 수 있다. 상기 앙금은 도토리 꽃가루 15 ~ 25 중량부와 시중에서 판매되는 앙금 300 ~ 330 중량부를 혼합하여 만들 수 있다.In addition, according to one embodiment of the present invention, the step (4) is a step of making the dough into a bread shape, specifically, it can be made by putting 25 to 35 parts by weight of sediment in 30 to 50 parts by weight of the dough in step (3). . The sediment may be made by mixing 15 to 25 parts by weight of acorn pollen and 300 to 330 parts by weight of commercially available sediment.
또한, 본 발명의 일 실시형태에 따르면, 상기 단계 (4)는 반죽을 빵 모양으로 만드는 단계는 20 ~ 40분간 2차 발효시켜 만들 수 있다. 상기 발효시키는 단계는 20분 미만으로 할 경우 발효가 되지 않고, 40분 이상 할 경우 과발효되어 빵의 풍미가 저하될 수 있다. 아울러, 상기 2차 발효는 빵의 식감 및 풍미를 향상시킬 수 있다. In addition, according to an embodiment of the present invention, the step (4) of making the dough into a bread shape may be made by secondary fermentation for 20 to 40 minutes. In the fermenting step, when the fermentation is less than 20 minutes, the fermentation is not performed, and when the fermentation is carried out for 40 minutes or more, the flavor of the bread may be deteriorated due to over-fermentation. In addition, the secondary fermentation can improve the texture and flavor of the bread.
또한, 본 발명의 일 실시형태에 따르면, 상기 단계 (5)는 빵을 완성하는 단계로, 빵 모양 반죽을 찌거나 구워서 완성할 수 있다.In addition, according to one embodiment of the present invention, the step (5) is a step of completing the bread, and may be completed by steaming or baking bread-shaped dough.
상기 빵을 완성하기 위해 찌는 단계는, 상기 단계 (4)의 빵 모양 반죽을 5 ~ 10분간 찜솥에서 쪄서 완성할 수 있다. 상기 찌는 단계에서 찌는 시간이 10분을 초과할 경우, 쫀득한 식감이 저하되어 빵의 맛을 해칠 수 있다.The steaming step to complete the bread may be completed by steaming the bread-shaped dough of step (4) in a steamer for 5 to 10 minutes. If the steaming time exceeds 10 minutes in the steaming step, the chewy texture may be deteriorated, which may impair the taste of the bread.
상기 빵을 완성하기 위해 굽는 단계는, 상기 단계 (4)의 빵 모양 반죽을 오븐에서 윗불 170 ~ 190℃, 밑불 150 ~ 170℃로 10 ~ 15분간 구워 완성할 수 있다. 상기 굽는 단계에서 윗불 190℃, 밑불 170℃를 초과할 경우, 반죽이 타면서 빵의 식감 및 풍미가 저하될 수 있고, 탄 향 및 탄 맛으로 빵의 맛을 해칠 수 있다.The baking step to complete the bread may be completed by baking the bread-shaped dough of step (4) in an oven at 170 to 190° C. on the upper heat and 150 to 170° C. on the bottom for 10 to 15 minutes. In the baking step, when the upper heat exceeds 190°C and the lower heat exceeds 170°C, the texture and flavor of the bread may be deteriorated as the dough burns, and the taste of the bread may be impaired due to the burnt flavor and burnt taste.
본 발명의 구체적인 실시예에서, 본 발명자들은 도토리 꽃가루가 함유된 빵을 제조하기 위해 도토리 꽃가루가 함유된 반죽 및/또는 팥소를 만든 후, 찜솥에 찌거나 오븐에 구워 도토리 꽃가루 빵을 완성하였다.In a specific embodiment of the present invention, the present inventors made dough and/or red bean paste containing acorn pollen to prepare bread containing acorn pollen, and then steamed it in a steamer or baked it in an oven to complete the acorn pollen bread.
또한, 도토리 꽃가루 빵과 일반적인 빵, 일부 과정이 상이한 도토리 꽃가루 빵에 대해 관능평가를 수행하여 도토리 꽃가루가 포함된 빵이 종합적 기호도가 현저히 우수함을 확인하였다.In addition, sensory evaluation was performed on acorn pollen bread, general bread, and acorn pollen bread with different processes, and it was confirmed that the bread containing acorn pollen had significantly superior overall preference.
이하, 본 발명을 실시예, 비교예 및 실험예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of Examples, Comparative Examples and Experimental Examples.
단, 하기 실시예, 비교예 및 실험예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예, 비교예 및 실험예에 의해 한정되는 것은 아니다.However, the following Examples, Comparative Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples, Comparative Examples and Experimental Examples.
<실시예 1> 도토리 꽃가루 찐빵의 제조<Example 1> Preparation of acorn pollen steamed bread
<1-1> 도토리 꽃가루 찐빵 반죽 제조<1-1> Manufacturing of acorn pollen steamed bread dough
중력분 225 g, 이스트 16 g, 소금 4 g, 개량제 2 g, 설탕 36 g, 분유 7 g, 베이킹 파우더 2 g, 도토리 꽃가루 24 g, 및 물 110 ml를 혼합하여 반죽을 제조한 후 마가린 27 g를 넣고 혼합하여 반죽을 제조하였다. 이때 반죽은 27℃에서 제조하였다(도 2 참조).Mix 225 g of wheat flour, 16 g of yeast, 4 g of salt, 2 g of improving agent, 36 g of sugar, 7 g of powdered milk, 2 g of baking powder, 24 g of acorn pollen, and 110 ml of water to make a dough, and then add 27 g of margarine. and mixed to prepare a dough. At this time, the dough was prepared at 27 ℃ (see FIG. 2).
<1-2> 도토리 꽃가루 찐빵 반죽 발효<1-2> Fermentation of acorn pollen steamed bread dough
상기 실시예 <1-1>에서 제조한 반죽을 습도 75 ~ 80%, 온도 30℃ 에서 25분간 1차 발효시킨 후, 40 g 씩 나누어 다시 30분 정도 중간발효시켰다.The dough prepared in Example <1-1> was fermented for 25 minutes at a humidity of 75 to 80% and a temperature of 30° C., then divided into 40 g each and fermented again for 30 minutes.
<1-3> 도토리 꽃가루 팥소 제조<1-3> Manufacturing of acorn pollen and bean paste
시중에 판매되는 팥앙금 320 g에 도토리 꽃가루 21 g을 넣고 혼합하여 팥소를 제조한 후 30 g 씩 나누었다(도 3 참조).To 320 g of commercially available red bean paste, 21 g of acorn pollen was added and mixed to prepare red bean paste, and then divided into 30 g each (see FIG. 3).
<1-4> 도토리 꽃가루 찐빵 제조<1-4> Acorn pollen steamed bread production
상기 실시예 <1-2>에서 제조한 반죽에 상기 실시예 <1-3>에서 제조한 팥소를 넣어 찐빵 모양을 만들고 30분간 2차 발효시켰다. 발효시킨 후 찜솥에서 8분간 쪄서 도토리 꽃가루 찐빵을 제조하였다(도 4 참조).The red bean paste prepared in Example <1-3> was added to the dough prepared in Example <1-2> to form a steamed bun, and secondary fermentation was performed for 30 minutes. After fermentation, it was steamed for 8 minutes in a steamer to prepare steamed acorn pollen (see FIG. 4).
<실시예 2> 도토리 꽃가루 단팥빵의 제조<Example 2> Preparation of acorn pollen red bean bread
<2-1> 도토리 꽃가루 단팥빵 반죽 제조<2-1> Preparation of acorn pollen red bean bread dough
강력분 225 g, 이스트 16 g, 소금 4 g, 개량제 2 g, 설탕 36 g, 분유 7 g, 베이킹 파우더 2 g, 도토리 꽃가루 24 g, 및 물 110 ml를 혼합하여 반죽을 제조한 후 마가린 27 g를 넣고 혼합하여 반죽을 제조하였다. 이때 반죽은 27℃에서 제조하였다(도 2 참조).Mix 225 g of bread flour, 16 g of yeast, 4 g of salt, 2 g of improving agent, 36 g of sugar, 7 g of powdered milk, 2 g of baking powder, 24 g of acorn pollen, and 110 ml of water to make a dough, and then add 27 g of margarine. was added and mixed to prepare a dough. At this time, the dough was prepared at 27 ℃ (see FIG. 2).
<2-2> 도토리 꽃가루 빵반죽의 발효<2-2> Fermentation of acorn pollen dough
상기 실시예 <2-1>에서 제조한 반죽을 습도 75 ~ 80%, 온도 30℃ 에서 25분간 1차 발효시킨 후, 40 g 씩 나누어 다시 40분 정도 중간발효시켰다.The dough prepared in Example <2-1> was first fermented for 25 minutes at a humidity of 75 to 80% and a temperature of 30° C., then divided into 40 g each and fermented again for about 40 minutes.
<2-3> 도토리 꽃가루 팥소의 제조<2-3> Production of acorn pollen and bean paste
시중에 판매되는 팥앙금 320 g에 도토리 꽃가루 21 g을 넣고 혼합하여 팥소를 제조한 후 30 g 씩 나누었다(도 3 참조).To 320 g of commercially available red bean paste, 21 g of acorn pollen was added and mixed to prepare red bean paste, and then divided into 30 g each (see FIG. 3).
<2-4> 도토리 꽃가루 빵의 제조<2-4> Preparation of acorn pollen bread
상기 실시예 <2-2>의 반죽에 상기 실시예 <2-3>에서 제조한 팥소를 넣어 단팥빵 모양을 만들고 30분간 2차 발효시켰다. 발효시킨 후 오븐에서 윗불 180℃, 밑불 160℃로 13분간 구워 도토리 꽃가루 단팥빵을 제조하였다(도 5 참조).The red bean paste prepared in Example <2-3> was put into the dough of Example <2-2> to form a red bean bread shape, and secondary fermentation was performed for 30 minutes. After fermentation, the acorn pollen red bean bread was prepared by baking in an oven at 180° C. on top and 160° C. on the bottom for 13 minutes (see FIG. 5).
<비교예 1> 찐빵의 제조<Comparative Example 1> Preparation of steamed bread
상기 실시예 <1-1> 및 <1-3> 단계에서 도토리 꽃가루 넣는 것을 제외하고 <실시예 1>의 제조방법을 따라 제조하였다.It was prepared according to the preparation method of <Example 1> except that acorn pollen was added in steps <1-1> and <1-3> of Examples <1-1>.
<비교예 2> 단팥빵 제조<Comparative Example 2> Manufacture of red bean bread
상기 실시예 <2-1> 및 <2-3> 단계에서 도토리 꽃가루 넣는 것을 제외하고 <실시예 2>의 제조방법을 따라 제조하였다.It was prepared according to the preparation method of <Example 2>, except that acorn pollen was added in steps <2-1> and <2-3> of Examples <2-1> and <2-3>.
<비교예 3> 도토리 꽃가루 빵의 제조<Comparative Example 3> Preparation of acorn pollen bread
<3-1> 도토리 꽃가루 찐빵의 제조<3-1> Preparation of acorn pollen steamed bun
상기 실시예 <1-2> 단계에서 중간발효 하는 것을 제외하고 <실시예 1>의 제조방법을 따라 제조하였다.It was prepared according to the preparation method of <Example 1> except for the intermediate fermentation in step <1-2>.
<3-2> 도토리 꽃가루 단팥빵의 제조<3-2> Preparation of acorn pollen red bean bread
상기 실시예 <2-2> 단계에서 중간발효 하는 것을 제외하고 <실시예 2>의 제조방법을 따라 제조하였다. It was prepared according to the preparation method of <Example 2> except for the intermediate fermentation in the step <2-2>.
<비교예 4> 도토리 꽃가루 빵의 제조<Comparative Example 4> Preparation of acorn pollen bread
<4-1> 도토리 꽃가루 찐빵의 제조<4-1> Preparation of acorn pollen steamed bun
상기 실시예 <1-4> 단계에서 2차 발효 하는 것을 제외하고 <실시예 1>의 제조방법을 따라 제조하였다.It was prepared according to the preparation method of <Example 1> except for the secondary fermentation in step <1-4>.
<4-2> 도토리 꽃가루 단팥빵의 제조<4-2> Preparation of acorn pollen sweet bean bread
상기 실시예 <2-4> 단계에서 2차 발효 하는 것을 제외하고 <실시예 2>의 제조방법을 따라 제조하였다. It was prepared according to the preparation method of <Example 2> except for the secondary fermentation in step <2-4>.
<비교예 5> 도토리 꽃가루 빵의 제조<Comparative Example 5> Preparation of acorn pollen bread
<5-1> 도토리 꽃가루 찐빵의 제조<5-1> Preparation of acorn pollen steamed bun
상기 실시예 <1-4> 단계에서 15분간 찜솥에서 찌는 것을 제외하고 <실시예 1>의 제조방법을 따라 제조하였다.It was prepared according to the manufacturing method of <Example 1> except that in the step <1-4> of Example <1-4>, steaming was performed in a steamer for 15 minutes.
<5-2> 도토리 꽃가루 단팥빵의 제조<5-2> Preparation of acorn pollen red bean bread
상기 실시예 <2-4> 단계에서 오븐 윗불 200℃, 밑불 180℃로 굽는 것을 제외하고 <실시예 2>의 제조방법을 따라 제조하였다.It was prepared according to the manufacturing method of <Example 2>, except that in the step <2-4> in Example <2-4>, the oven was baked at 200° C.
<실험예 1> 관능평가<Experimental Example 1> Sensory evaluation
본 발명에 따른 방법으로 제조된 <실시예 1> 내지 <실시예 2>의 도토리 꽃가루 빵, <비교예 1> 내기 <비교예 5>의 제조방법으로 제조된 빵에 대하여, 관능평가를 수행하였다.Sensory evaluation was performed on the acorn pollen bread of <Example 1> to <Example 2> prepared by the method according to the present invention, and the bread prepared by the method of <Comparative Example 5> to <Comparative Example 1> .
구체적으로, 관능평가는 <실시예 1> 내지 <실시예 2>, <비교예 1> 내지 <비교예 5>에서 제조한 빵을 제조된 때로부터 12시간 이내에 빵의 색, 향, 맛 및 종합적인 기호도 등을 평가하였다.Specifically, the sensory evaluation was carried out within 12 hours from the time the bread prepared in <Example 1> to <Example 2>, <Comparative Example 1> to <Comparative Example 5> was prepared, the color, flavor, taste and synthesis of the bread The subjective preference was evaluated.
빵의 색, 향, 맛 및 종합적인 기호도는 충분히 훈련된 전문관능시험요원 20명이 시식하여 양호(5), 약간 양호(4), 보통(3), 약간 불량(2), 불량(1) 5단계로 평가한 후, 그 평균점으로 판정하였다.The color, aroma, taste and overall preference of the bread were tested by 20 well-trained professional sensory testers, and were evaluated as good (5), slightly good (4), average (3), slightly poor (2), poor (1) 5 After evaluation by stage, it was judged by the average score.
판정 기준은 다음과 같다.The judging criteria are as follows.
양호 : 4.6 ~ 5.0 점;Good: 4.6 to 5.0 points;
약간 양호 : 3.6 ~ 4.5 점;Slightly good: 3.6 to 4.5 points;
보통 : 2.6 ~ 3.5 점;Normal: 2.6 to 3.5 points;
약간 불량 : 1.6 ~ 2.5 점; 및Slightly poor: 1.6 to 2.5 points; and
불량 : 1.0 ~ 1.5 점.Poor: 1.0 to 1.5 points.
<1-1> 구성이 상이한 찐빵에 대한 관능평가<1-1> Sensory evaluation of steamed buns with different compositions
본 발명에 따른 방법으로 제조한 도토리 꽃가루 찐빵 및 도토리 꽃가루를 넣지 않은 찐빵의 색, 향, 맛 및 종합적 기호도를 알아보기 위해, <실시예 1>에 따라 제조한 도토리 꽃가루 찐빵 및 <비교예 1>에서 제조한 찐빵에 대하여 관능평가를 수행하고, 그 결과를 [표 1]에 나타내었다.In order to examine the color, flavor, taste and overall preference of steamed acorn pollen and steamed bread without acorn pollen prepared by the method according to the present invention, acorn pollen steamed bread prepared according to <Example 1> and <Comparative Example 1> Sensory evaluation was performed on the steamed bun prepared in [Table 1] and the results are shown.
그 결과, 표 1에 나타낸 바와 같이 본 발명의 제조방법에 따라 도토리 꽃가루를 함유하여 제조한 실시예 1의 도토리 꽃가루 찐빵이 도토리 꽃가루를 사용하지 않은 비교예 1의 찐빵보다 맛이 더 달고 향이 좋으며 종합적 기호도가 현저히 우수함을 확인하였다.As a result, as shown in Table 1, the steamed acorn pollen steamed bun of Example 1, prepared with acorn pollen according to the manufacturing method of the present invention, has a sweeter taste and better flavor than the steamed bun of Comparative Example 1 which does not use acorn pollen. It was confirmed that the preference was remarkably excellent.
<1-2> 구성이 상이한 단팥빵에 대한 관능평가<1-2> Sensory evaluation of red bean bread with different composition
본 발명에 따른 방법으로 제조한 도토리 꽃가루 단팥빵 및 도토리 꽃가루를 넣지 않은 단팥빵의 색, 향, 맛 및 종합적 기호도를 알아보기 위해, <실시예 2>에 따라 제조한 도토리 꽃가루 단팥빵 및 <비교예 2>에서 제조한 단팥빵에 대하여 관능평가를 수행하고, 그 결과를 [표 2]에 나타내였다.In order to examine the color, aroma, taste and overall preference of acorn pollen red bean bread prepared by the method according to the present invention and acorn pollen-free red bean bread, acorn pollen red bean bread prepared according to <Example 2> and <Comparative Example 2> Sensory evaluation was performed on the red bean bread prepared in [Table 2].
그 결과, 표 2에 나타낸 바와 같이 본 발명의 제조방법에 따라 도토리 꽃가루를 함유하여 제조한 실시예 2의 도토리 꽃가루 단팥빵이 도토리 꽃가루를 사용하지 않은 비교예 2의 단팥빵보다 맛이 더 달고 향이 좋으며 종합적 기호도가 현저히 우수함을 확인하였다.As a result, as shown in Table 2, the acorn pollen red bean bread of Example 2 prepared by containing acorn pollen according to the manufacturing method of the present invention has a sweeter taste, better flavor, and more comprehensive than the acorn pollen red bean bread of Comparative Example 2 without acorn pollen. It was confirmed that the preference was remarkably excellent.
<1-3> 발효 횟수가 상이한 도토리 꽃가루 빵에 대한 관능평가<1-3> Sensory evaluation of acorn pollen bread with different fermentation times
발효 횟수를 달리하여 제조한 도토리 찐빵 및 단팥빵의 색, 향, 맛 및 종합적 기호도를 알아보기 위해, <실시예 1> 내지 <실시예 2>에 따라 제조한 도토리 꽃가루 빵 및 <비교예 3> 내지 <비교예 4>에서 제조한 도토리 꽃가루 빵에 대하여 관능평가를 수행하고, 그 결과를 표 3에 나타내었다.In order to examine the color, flavor, taste, and overall preference of acorn steamed bread and red bean bread prepared by varying the number of fermentations, acorn pollen bread and <Comparative Examples 3> to <Example 1> to <Example 2> A sensory evaluation was performed on the acorn pollen bread prepared in <Comparative Example 4>, and the results are shown in Table 3.
그 결과, 표 3에 나타낸 바와 같이 본 발명의 제조방법에 따라 반죽을 2번 발효시켜 제조한 <실시예 1> 내지 <실시예 2>의 도토리 꽃가루 빵이 1번 발효시켜 제조한 <비교예 3> 내지 <비교예 4>의 도토리 꽃가루 빵보다 풍미가 좋고 더 쫄깃하여 식감이 좋으며 종합적 기호도가 현저히 우수함을 확인하였다.As a result, as shown in Table 3, the acorn pollen bread of <Example 1> to <Example 2> prepared by fermenting the dough twice according to the manufacturing method of the present invention was prepared by fermentation once <Comparative Example 3 > to <Comparative Example 4> It was confirmed that the flavor was better and the texture was better than the acorn pollen bread of Comparative Example 4, and the overall preference was remarkably excellent.
<1-4> 찌는 시간이 상이한 도토리 꽃가루 찐빵에 대한 관능평가<1-4> Sensory evaluation of steamed acorn pollen with different steaming times
찌는 시간을 달리하여 제조한 도토리 꽃가루 찐빵의 색, 향, 맛 및 종합적 기호도를 알아보기 위해, <실시예 1>에 따라 제조한 도토리 꽃가루 찐빵 및 비교예 <5-1>에서 제조한 도토리 꽃가루 찐빵에 대하여 관능평가를 수행하고 그 결과를 표 4에 나타내었다.In order to examine the color, aroma, taste and overall preference of steamed acorn pollen prepared by varying the steaming time, steamed acorn pollen prepared according to <Example 1> and steamed acorn pollen prepared in Comparative Example <5-1> For the sensory evaluation was performed, and the results are shown in Table 4.
그 결과, 표 4에 나타낸 바와 같이 본 발명의 제조방법에 따라 8분간 찜솥에서 쪄서 제조한 <실시예 1>의 도토리 꽃가루 찐빵이 15분간 쪄서 제조한 비교예 <5-1>의 도토리 꽃가루 찐빵보다 더 쫄깃하고 종합적 기호도가 현저히 우수함을 확인하였다.As a result, as shown in Table 4, the steamed acorn pollen of <Example 1> prepared by steaming in a steamer for 8 minutes according to the manufacturing method of the present invention was better than the steamed acorn pollen of Comparative Example <5-1> prepared by steaming for 15 minutes. It was confirmed that it was more chewy and the overall preference was remarkably excellent.
<1-5> 굽는 시간이 상이한 도토리 꽃가루 단팥빵에 대한 관능평가<1-5> Sensory evaluation of acorn pollen red bean bread with different baking times
굽는 온도를 달리하여 제조한 도토리 꽃가루 단팥빵의 색, 향, 맛 및 종합적 기호도를 알아보기 위해, <실시예 2>에 따라 제조한 도토리 꽃가루 단팥빵 및 비교예 <5-2>에서 제조한 도토리 꽃가루 단팥빵에 대하여 관능평가를 수행하고 그 결과를 표 5에 나타내었다.In order to examine the color, aroma, taste, and overall preference of acorn pollen red bean bread prepared at different baking temperatures, acorn pollen red bean bread prepared according to <Example 2> and acorn pollen red bean bread prepared in Comparative Example <5-2> For the sensory evaluation was performed and the results are shown in Table 5.
그 결과, 표 5에 나타낸 바와 같이 본 발명의 제조방법에 따라 오븐 윗불 180℃, 밑불 160℃에서 구워 제조한 <실시예 2>의 도토리 꽃가루 단팥빵이 오븐 윗불 200℃, 밑불 180℃에서 구워 제조한 비교예 <5-2>의 도토리 꽃가루 단팥빵보다 맛이 더 달고 종합적 기호도가 현저히 우수함을 확인하였다.As a result, as shown in Table 5, the acorn pollen red bean bread of <Example 2> prepared by baking at 180 ° C. and 160 ° C. under the oven according to the manufacturing method of the present invention was prepared by baking at 200 ° C. and 180 ° C. under the oven. It was confirmed that the taste was sweeter than the acorn pollen red bean bread of Comparative Example <5-2> and the overall preference was significantly superior.
따라서, 상기 결과를 통해 본 발명의 제조방법에 따라 제조된 도토리 꽃가루가 함유된 빵의 경우, 일반적인 찐빵 및 단팥빵보다 더 달고 좋은 식감을 가지며 전체적인 기호도가 높게 나타남을 확인하였다, 또한, 도토리 꽃가루 찐빵 및 단팥빵 제조를 위한 재료, 발효 횟수 및 과정의 최적화를 통해 완성도가 높은 도토리 꽃가루 찐빵 및 단팥빵을 소비자에게 제공할 수 있음을 확인하였다.Therefore, from the above results, it was confirmed that, in the case of bread containing acorn pollen prepared according to the manufacturing method of the present invention, it has a sweeter and better texture than general steamed bread and red bean bread, and has a high overall preference. Also, steamed acorn pollen and It was confirmed that high-quality acorn pollen steamed bread and red bean bread could be provided to consumers by optimizing the ingredients, the number of fermentations, and the process for the production of red bean bread.
Claims (3)
(2) 상기 단계 (1)의 반죽에 버터 또는 마가린으로 구성된 군으로부터 선택된 하나 이상의 고체형 유제품 20 ~ 30 중량부를 넣고 혼합하여 반죽을 제조하는 단계;
(3) 상기 단계 (2)의 반죽을 20 ~ 40분간 1차 발효한 후 20 ~ 50분간 중간발효하는 단계;
(4) 상기 단계 (3)의 발효된 반죽 30 ~ 50 중량부를 빵 모양으로 만들고 도토리 꽃가루와 앙금을 혼합하여 제조한 앙금 25 ~ 35 중량부를 넣은 후 20 ~ 40분간 2차 발효하는 단계; 및
(5) 상기 단계 (4)의 2차 발효된 빵 모양 반죽을 찜솥에서 찌는 단계 또는 오븐에서 윗불 170 ~ 190℃, 밑불 150 ~ 170℃로 굽는 단계;
를 포함하고, 상기 단계 (1)의 도토리 꽃가루는 침출과정을 거치지 않은 도토리 벌꿀 화분인 것을 특징으로 하는, 도토리 꽃가루 빵의 제조방법.
(1) 200 to 230 parts by weight of wheat flour, 10 to 20 parts by weight of yeast, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of improving agent, 30 to 40 parts by weight of sweetener, 1 to 10 parts by weight of powdered milk, 1 to 5 parts by weight of baking powder preparing a dough by mixing parts by weight, 20 to 30 parts by weight of acorn pollen, and 100 to 120 parts by weight of water;
(2) preparing a dough by adding 20-30 parts by weight of one or more solid dairy products selected from the group consisting of butter or margarine to the dough of step (1) and mixing;
(3) first fermenting the dough of step (2) for 20 to 40 minutes, followed by intermediate fermentation for 20 to 50 minutes;
(4) forming 30 to 50 parts by weight of the fermented dough in step (3) into a bread shape, adding 25 to 35 parts by weight of the sediment prepared by mixing acorn pollen and sediment, followed by secondary fermentation for 20 to 40 minutes; and
(5) the step of steaming the second fermented bread-shaped dough of step (4) in a steamer or baking in an oven at 170-190° C. at the top and 150-170° C. at the bottom;
Including, wherein the acorn pollen of step (1) is acorn honey pollen that has not been subjected to a leaching process, a method for producing acorn pollen bread.
상기 단계 (4)의 2차 발효된 빵 모양 반죽을 찜솥에서 5 ~ 10분간 쪄서 빵을 완성하는, 도토리 꽃가루 빵의 제조방법.
The method of claim 1,
A method for producing acorn pollen bread, wherein the second fermented bread-shaped dough of step (4) is steamed in a steamer for 5 to 10 minutes to complete the bread.
상기 단계 (4)의 2차 발효된 빵 모양 반죽은 오븐에서 10 ~ 15분간 구워 빵을 완성하는, 도토리 꽃가루 빵의 제조방법.The method of claim 1 .
The second fermented bread-shaped dough of step (4) is baked in an oven for 10 to 15 minutes to complete the bread, a method for producing acorn pollen bread.
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USD1022087S1 (en) * | 2022-06-09 | 2024-04-09 | Expectations, LLC | Lap pad for inversion apparatus |
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JPS61141833A (en) * | 1984-12-13 | 1986-06-28 | 三光貿易株式会社 | Bread |
JP3891715B2 (en) * | 1998-12-25 | 2007-03-14 | 株式会社Adeka | Pollen-containing edible oil and fat composition |
KR102001956B1 (en) * | 2017-11-20 | 2019-10-01 | 엄재숙 | The manufacturing method for bread containging much embryo bud of rice and using goat's milk |
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2019
- 2019-06-24 KR KR1020190075188A patent/KR20210000187A/en not_active IP Right Cessation
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2021
- 2021-07-29 KR KR1020210100200A patent/KR20210098408A/en not_active Application Discontinuation
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2022
- 2022-04-15 KR KR1020220046680A patent/KR102621015B1/en active IP Right Grant
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JPS61141833A (en) * | 1984-12-13 | 1986-06-28 | 三光貿易株式会社 | Bread |
JP3891715B2 (en) * | 1998-12-25 | 2007-03-14 | 株式会社Adeka | Pollen-containing edible oil and fat composition |
KR102001956B1 (en) * | 2017-11-20 | 2019-10-01 | 엄재숙 | The manufacturing method for bread containging much embryo bud of rice and using goat's milk |
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벌화분 먹는법(다래화분, 도토리화분), 생화분을 고집하는 이유, 네이버 블로그(2018.7.6), 인터넷(https://blog.naver.com/save58/221314057686) 1부.* * |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
USD1022087S1 (en) * | 2022-06-09 | 2024-04-09 | Expectations, LLC | Lap pad for inversion apparatus |
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KR20210098408A (en) | 2021-08-10 |
KR20210000187A (en) | 2021-01-04 |
KR102621015B1 (en) | 2024-01-04 |
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