KR20230047530A - Dough water for bakery food and manufacturing method thereof - Google Patents
Dough water for bakery food and manufacturing method thereof Download PDFInfo
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- KR20230047530A KR20230047530A KR1020210130494A KR20210130494A KR20230047530A KR 20230047530 A KR20230047530 A KR 20230047530A KR 1020210130494 A KR1020210130494 A KR 1020210130494A KR 20210130494 A KR20210130494 A KR 20210130494A KR 20230047530 A KR20230047530 A KR 20230047530A
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- dried
- dough
- confectionery
- baking
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- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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- 239000011710 vitamin D Substances 0.000 description 1
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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
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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- 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
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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- 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
- A23V2300/00—Processes
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Abstract
Description
본 발명은 제과제빵용 반죽수 및 그의 제조방법에 관한 것으로서, 보다 상세하게는 제과제빵 제품의 굽기시 오븐스프링이 우수하여 제품의 볼륨과 품질을 향상 시킬 수 있는 제과제빵용 반죽수 및 그의 제조방법에 관한 것이다.The present invention relates to a dough for confectionery and a method for producing the same, and more particularly, to a dough for confectionery and bakery, which can improve the volume and quality of the product due to an excellent oven spring during baking, and a method for manufacturing the same It is about.
제과제빵 기술분야에서 제품의 우수한 맛과 식감을 구현하기 위해서는 반죽의 성질이 매우 중요하게 작용한다. 이러한 반죽의 성질은 일반적으로 곡물의 배합비와 이스트, 반죽수 등에 의해 조절된다.In the field of confectionery and bakery technology, the properties of dough play a very important role in realizing excellent taste and texture of products. The properties of such a dough are generally controlled by the mixing ratio of grains, yeast, and the number of kneaded dough.
특히, 반죽수는 곡물가루에 배합되어 반죽의 성질을 결정하는데 매우 중요한 역할을 한다. 또한, 반죽수의 작은 차이에 의해서도 제품의 품질 편차를 크게 나타날 수 있으므로, 대량 생산을 위해서는 반죽수에 의한 반죽의 안정화가 필수적이다.In particular, the number of kneaded dough plays a very important role in determining the properties of the dough by being mixed with grain flour. In addition, even a small difference in the number of kneads can cause a large variation in product quality, so stabilization of the dough by the number of kneads is essential for mass production.
일반적으로, 반죽수에는 반죽의 균일성을 높이기 위해 유화제, 이형제, 보존제 등을 포함하게 된다. 대량 생산 공정일수록 반죽의 균일성을 정밀하게 제어하기 어려우므로, 첨가제가 다량으로 사용되고 있으나, 최근에는 이러한 첨가제의 사용량을 저감하거나, 이를 천연 식품 유래의 물질로 대체하고자 하는 노력이 이어지고 있다.In general, the kneading water includes an emulsifier, a release agent, a preservative, and the like to increase the uniformity of the dough. Since it is difficult to precisely control the uniformity of the dough in the mass production process, a large amount of additives are used, but recently, efforts have been made to reduce the amount of these additives or to replace them with natural food-derived materials.
한편, 글루텐은 밀, 보리 등에 포함되어 있는 글리아딘과 글루테닌의 두 단백질이 물과 반응하여 형성하는 그물구조의 단백질 복합체이다. 반죽 내에서 형성된 그물망 구조의 글루텐은 효모에 의해 발생한 이산화탄소, 에탄올 등 기체의 배출을 저해하여 반죽을 부풀게한다. 이러한, 반죽의 부품 정도는 제과제빵용 제품의 종류와 품질을 구분짓는데 결정적으로 작용하는 요소이다.On the other hand, gluten is a protein complex of net structure formed by the reaction of two proteins, gliadin and glutenin, contained in wheat, barley, etc., with water. The gluten in the mesh structure formed in the dough inhibits the release of gases such as carbon dioxide and ethanol generated by yeast, causing the dough to rise. The degree of these parts of the dough is a decisive factor in distinguishing the type and quality of confectionery and bakery products.
최근에는 글루텐 불내증, 글루텐 민감증 등과 같이 고분자인 글루텐의 소화 흡수에 어려움을 겪거나, 이상면역 반응을 유발하는 경우가 점차 증가하고 있다. 이에 따라, 제과제빵용 반죽의 부품 정도를 높이면서도, 반죽성, 식감, 수분 함유도 등을 우수한 정도로 제어하는 것은 쉽지 않다는 문제가 있었다.In recent years, such as gluten intolerance and gluten sensitivity, difficulties in digesting and absorbing gluten, a polymer, or causing abnormal immune reactions are gradually increasing. Accordingly, there has been a problem in that it is not easy to control the kneading property, texture, moisture content, etc. to an excellent degree while increasing the degree of parts of the dough for confectionery and baking.
또한, 다양한 식품들이 공지되어 있으나 천연항산화제를 이용한 중금속 해독 및 노폐물과 독소를 배출하는 식품은 거의 없었으며 또한 종래의 식품들은 대부분 방부제나, 이스트, 트렌스지방, 식품첨가물, 설탕, 소금 등을 사용하여 우리몸의 면역력을 감소시키고 백혈구를 무력하게 하여 각종 질병에 시달리고 있으며 또한 각종 미네랄과 비타민, 식이섬유의 부족으로 대장질환이나 변비, 당뇨, 고혈압, 심장병, 비만 등의 성인병이 늘어나고 있다는 문제도 있었다.In addition, various foods are known, but there are few foods that use natural antioxidants to detoxify heavy metals and discharge waste products and toxins, and most conventional foods use preservatives, yeast, trans fats, food additives, sugar, salt, etc. In addition, due to the lack of various minerals, vitamins, and dietary fiber, adult diseases such as colon disease, constipation, diabetes, high blood pressure, heart disease, and obesity are increasing. .
본 발명은 상기와 같은 종래의 문제점을 해소하기 위해 안출한 것으로서, 건조우엉과 건조돼지감자와 무말랭이와 식용수를 포함함으로써, 소화 흡수성이 우수하고 급격한 혈당 상승의 지연을 도와 혈관 건강에 도움이 되고 제빵제품 굽기 시 오븐스프링이 우수하여 제품의 볼륨과 품질을 향상시킬 수 있는 제과제빵용 반죽수 및 그의 제조방법을 제공하는 것을 그 목적으로 한다. The present invention has been devised to solve the above conventional problems, and by including dried burdock root, dried pork potato, dried radish and drinking water, it has excellent digestion and absorption and helps to delay rapid rise in blood sugar and is helpful for vascular health An object of the present invention is to provide a dough for confectionery and bakery products that can improve the volume and quality of products due to excellent oven springs when baking bakery products, and a manufacturing method thereof.
또한, 제과제빵용 반죽수로 사용하여 만든 제품이 볼륨감, 식감, 생목감, 소화시간 등의 다양한 분야에서 일반의 식용수를 사용하여 만든 제품 보다 우수하게 되는 제과제빵용 반죽수 및 그의 제조방법을 제공하는 것을 또 다른 목적으로 한다. In addition, the product made using the dough water for confectionery and baking is superior to the product made using general drinking water in various fields such as volume, texture, freshness, digestion time, etc. and its manufacturing method It has another purpose to provide.
상기와 같은 목적을 달성하기 위한 본 발명은, 제과제빵용 반죽수로서, 전체 총중량에 대해서, 0.2∼0.58 중량%의 건조우엉; 0.8∼1.06 중량%의 건조돼지감자; 1.4∼3.4 중량%의 무말랭이; 및 잔부의 식용수;를 포함하는 것을 특징으로 한다.The present invention for achieving the above object, as the number of dough for confectionery and baking, based on the total weight, 0.2 to 0.58% by weight of dried burdock; 0.8 to 1.06% by weight of dried pork potato; 1.4 to 3.4% by weight of dried radish; And the rest of the drinking water; characterized in that it comprises a.
본 발명의 상기 건조우엉과 상기 건조돼지감자와 상기 무말랭이와 상기 식용수의 혼합물은, 90℃∼95℃로 20∼30 시간 동안 중탕으로 우려내어 지는 것을 특징으로 한다.The mixture of the dried burdock, the dried pork potato, the dried radish, and the drinking water of the present invention is characterized in that it is brewed in a water bath at 90 ° C to 95 ° C for 20 to 30 hours.
본 발명의 상기 제과제빵용 반죽수는, 반죽 조성물의 전체 총중량에 대해서 30∼40 중량%가 포함되어 있는 것을 특징으로 한다.The number of dough for confectionery and bakery of the present invention is characterized in that it contains 30 to 40% by weight relative to the total weight of the dough composition.
본 발명의 상기 반죽 조성물은, 47∼50 중량%의 강력밀가루; 16∼19 중량%의 우유; 8∼10 중량%의 계란; 5∼10 중량%의 마가린; 5∼10 중량%의 설탕; 1∼3 중량%의 생이스트; 0.5∼2 중량%의 분유; 0.5∼2 중량%의 식물성크림; 0.5∼2 중량%의 물엿; 0.5∼1.5 중량%의 소금; 및 0.01∼1.25 중량%의 식품계량제;를 포함하는 것을 특징으로 한다.The dough composition of the present invention, 47 to 50% by weight of strong wheat flour; 16-19% by weight milk; 8-10% by weight of eggs; 5-10% by weight of margarine; 5-10% by weight of sugar; 1-3% by weight of raw yeast; 0.5 to 2% by weight of milk powder; 0.5 to 2% by weight of vegetable cream; 0.5 to 2% by weight of starch syrup; 0.5 to 1.5% by weight of salt; And 0.01 to 1.25% by weight of a food metering agent; characterized in that it comprises a.
또한, 본 발명은 제과제빵용 반죽수의 제조방법으로서, 전체 총중량에 대해서, 0.2∼0.58 중량%의 건조우엉과, 0.8∼1.06 중량%의 건조돼지감자와, 1.4∼3.4 중량%의 무말랭이와, 잔부의 식용수를 준비하는 단계; 상기 준비된 건조우엉과 상기 건조돼지감자와 상기 무말랭이와 상기 식용수를 혼합하는 단계; 및 상기 건조우엉과 상기 건조돼지감자와 상기 무말랭이와 상기 식용수가 혼합된 혼합물을 중탕기에서 90℃∼95℃로 20∼30 시간 동안 중탕으로 우려내는 단계;를 포함하는 것을 특징으로 한다.In addition, the present invention is a method for producing dough for confectionery and bakery use, with respect to the total total weight, 0.2 to 0.58% by weight of dried burdock, 0.8 to 1.06% by weight of dried pork potato, 1.4 to 3.4% by weight of dried radish, Preparing drinking water for the remainder; Mixing the prepared dried burdock, the dried pork potato, the dried radish and the drinking water; and brewing a mixture of the dried burdock root, the dried pork potato, the dried radish, and the drinking water in a water bath at 90° C. to 95° C. for 20 to 30 hours.
이상에서 살펴본 바와 같이, 본 발명은 건조우엉과 건조돼지감자와 무말랭이와 식용수를 포함함으로써, 소화 흡수성이 우수하고 급격한 혈당 상승의 지연을 도와 혈관 건강에 도움이 되고 제빵제품 굽기 시 오븐스프링이 우수하여 제품의 볼륨과 품질을 향상시킬 수 있는 효과를 제공한다.As described above, the present invention has excellent digestion and absorption by including dried burdock root, dried pork potato, dried radish and drinking water, helps delay rapid blood sugar rise, helps blood vessel health, and has excellent oven spring when baking baked goods. This provides the effect of improving the volume and quality of the product.
또한, 제과제빵용 반죽수로 사용하여 만든 제품이 볼륨감, 식감, 생목감, 소화시간 등의 다양한 분야에서 일반의 식용수를 사용하여 만든 제품 보다 우수하게 되는 효과를 제공한다.In addition, products made using dough water for confectionery and baking provide an effect that is superior to products made using general drinking water in various fields such as volume, texture, freshness, and digestion time.
도 1은 본 발명의 일 실시예에 의한 제과제빵용 반죽수의 제조방법을 나타내는 흐름도.1 is a flow chart showing a method for producing dough for confectionery and baking according to an embodiment of the present invention.
이하, 첨부도면을 참조하여 본 발명의 바람직한 일 실시예를 더욱 상세히 설명한다. Hereinafter, a preferred embodiment of the present invention will be described in more detail with reference to the accompanying drawings.
도 1은 본 발명의 일 실시예에 의한 제과제빵용 반죽수의 제조방법을 나타내는 흐름도이다.1 is a flow chart showing a method for producing dough for confectionery and baking according to an embodiment of the present invention.
본 실시예에 의한 제과제빵용 반죽수는, 건조우엉, 건조돼지감자, 무말랭이 및 식용수를 포함하여 이루어져, 제과제빵 제품의 굽기시 오븐스프링이 우수하여 제품의 볼륨과 품질을 향상 시킬 수 있는 제과제빵용 반죽수이다.The dough for confectionery and bakery according to this embodiment includes dried burdock root, dried pork potato, dried radish and drinking water, and has an excellent oven spring when baking confectionery and bakery products, which can improve the volume and quality of the product. It is the number of dough for baking.
건조우엉은, 전체 총중량에 대해 0.2∼0.58 중량%로 이루어진 함유성분으로서, 이러한 건조우엉은 우엉을 깨끗이 정리하고 필러나 칼을 이용해 껍질을 완전히 벗겨준 상태에서 완전 건조시키게 된다. Dried burdock, as a component consisting of 0.2 to 0.58% by weight with respect to the total weight, is completely dried in a state in which the burdock is cleaned and completely peeled using a peeler or knife.
또한, 우엉의 껍질은 영양소를 섭취하려면 우엉의 껍질을 칼등이나 솔로 살짝 긁어내는 정도로만 손질하여 사용하는 것도 가능하며, 우엉 뿌리는 가늘고 긴 모양으로 길이가 30~60cm에 이르고, 껍질은 얇은 것이 특징이다. In addition, the burdock skin can be used by trimming the burdock skin to the extent of lightly scraping it with the back of a knife or a brush to ingest nutrients. .
특히, 이러한 건조우엉에 함유된 식이섬유 가운데 이눌린이라는 성분은 이뇨 작용에 효과가 있으며 체내의 콜레스테롤을 배출해 준다. 특히 이눌린은 천연 인슐린이라고 불릴 정도로 혈당 조절력이 뛰어나서 당뇨병에도 효과가 좋다. In particular, among the dietary fibers contained in these dried burdock roots, inulin is effective in diuretic action and discharges cholesterol from the body. Inulin, in particular, has excellent blood sugar control enough to be called natural insulin, so it is effective for diabetes.
또한 우엉은 수용성과 불용성 식이섬유가 골고루 섞여 있는데, 우엉을 잘랐을 때 나오는 끈적거리는 성분인 리그닌은 항암작용을 하는 식이섬유 성분 중 하나로 장을 청소하는 정장작용을 하고, 배변을 촉진해 변비를 예방하는 데 탁월한 효과를 가지고 있다. In addition, burdock is a mixture of soluble and insoluble dietary fiber. Lignin, a sticky component that comes out when burdock is cut, is one of the dietary fiber components that have anti-cancer properties. It has an excellent effect on
우엉의 껍질에는 함유된 항산화와 콜레스테롤 흡수 저해 및 배출 촉진 등의 기능을 하는 사포닌이 함유되어 있는데, 이와 같은 효능을 온전히 누리기 위해서는 잘 씻은 우엉을 말려서 우엉차로 활용하거나, 껍질째 요리하는 것도 가능함은 물론이다.The burdock skin contains saponin, which has functions such as inhibiting antioxidant and cholesterol absorption and promoting excretion. am.
건조돼지감자는, 전체 총중량에 대해 0.8∼1.06 중량%로 이루어진 함유성분으로서, 이러한 돼지감자는 길쭉한 것부터 울퉁불퉁한 것까지 모양뿐 아니라 크기와 무게도 제각각이라 ‘뚱딴지’라고도 하며 아삭하고 시원한 식감을 갖고 있으며 졸이면 단맛이 강해진다.Dried pork potato is a component consisting of 0.8 to 1.06% by weight with respect to the total total weight. These pork potatoes are also called 'ttungttanji' because they have different shapes, from elongated to bumpy, as well as different sizes and weights, and have a crisp and cool texture. And when boiled down, the sweetness intensifies.
돼지감자는 일반 감자의 약 75배의 이눌린을 함유하고 있는데 이눌린은 천연 인슐린 역할을 해 혈당을 낮추는 데 도움을 주고 콜레스테롤 개선, 원활한 배변 활동, 식후 혈당 상승 억제에 좋다. Pork potatoes contain about 75 times more inulin than regular potatoes. Inulin acts as a natural insulin to help lower blood sugar, improve cholesterol, smooth bowel movement, and suppress postprandial blood sugar rise.
또한, 돼지감자에는 탄수화물(15.1%), 단백질(1.9%)과 비타민C, 칼륨 등의 무기질을 함유하고 있으며, 철분도 풍부해 면역력 증진과 피로 해소에 좋을 뿐만 아니라 열량이 낮고 식이섬유가 풍부해 장 건강에 도움을 주며, 독소 배출을 원활하게 해 줘 다이어트에도 효과적인 식품이다.In addition, pork potato contains carbohydrates (15.1%), protein (1.9%) and minerals such as vitamin C and potassium. It is also rich in iron, which is good for improving immunity and relieving fatigue, as well as being low in calories and rich in dietary fiber. It helps with intestinal health and facilitates the discharge of toxins, making it an effective diet food.
따라서, 돼지감자에 많이 함유되어있는 이눌린은 천연 인슐린 역할을 해 혈당을 낮추는 데 도움을 주고 콜레스테롤 개선, 원활한 배변 활동, 식후 혈당 상승 억제에 좋은 효과를 제공하게 된다.Therefore, inulin, which is contained in a lot of pork potatoes, acts as a natural insulin to help lower blood sugar, and provides good effects in improving cholesterol, smooth bowel movements, and suppressing postprandial blood sugar rise.
무말랭이는, 전체 총중량에 대해 1.4∼3.4 중량%로 이루어진 함유성분으로서, 무를 이용하여 말린 것이 좋으며 무에 매운맛이 있고, 곰팡이가 피지 않는 것이 좋으며 냄새가 없이 잘 건조된 것을 사용하는 것이 바람직하다. 특히 햇볕에 말린 무는 비타민 D가 풍부하여 체내 칼슘의 항상성에 이용된다.Dried radish is a component composed of 1.4 to 3.4% by weight relative to the total weight, and it is preferable to use dried radish, and it is preferable to use radish that has a spicy taste and does not grow moldy, and it is preferable to use well-dried ones without odor. In particular, sun-dried radish is rich in vitamin D, which is used for homeostasis of calcium in the body.
무말랭이는 칼로리가 낮아 비만인 사람에게 적합하며, 골다공증 예방, 노화 방지하며 칼슘이 풍부하여 여성에게 부족하기 쉬운 칼슘을 보충하여 골다공증을 예방하고 노화 방지에 효과가 크다.Radish is low in calories, suitable for obese people, prevents osteoporosis, prevents aging, and is rich in calcium, so it supplements calcium, which is often lacking in women, and is effective in preventing osteoporosis and anti-aging.
식용수는, 전체 총중량에 대해서 잔부로 이루어진 함유성분으로서, 식수 또는 먹는 물, 마시는 물 또는 음료수로 이루어져, 음식이나 음수로 섭취하거나 마시고 소화하는 물이다.Drinking water, as a component consisting of the balance with respect to the total total weight, is drinking water, drinking water, drinking water, or drinking water, which is consumed as food or drinking water, or water to be consumed or digested.
이러한 본 발명의 반죽수는, 건조우엉과 건조돼지감자와 무말랭이와 식용수의 혼합물을 90℃∼95℃로 20∼30 시간 동안 중탕기에서 중탕으로 우려내어 완성되는 것이 바람직하다.The kneaded water of the present invention is preferably completed by brewing a mixture of dried burdock root, dried pork potato, dried radish and drinking water in a water bath for 20 to 30 hours at 90 ° C to 95 ° C.
따라서, 본 발명의 반죽수는 소화흡수성이 우수하고 급격한 혈당상승의 지연을 도와 혈관 건강에 도움이 되고 제빵제품 굽기시 오븐스프링이 우수하여 제품의 볼륨과 품질을 향상시킬 수 있는 반죽수이다.Therefore, the number of kneads of the present invention is excellent in digestion and absorption, helps to delay rapid blood sugar rise, helps blood vessel health, and has excellent oven springs when baking baked goods, so that the volume and quality of the products can be improved.
또한, 본 실시예의 제과제빵용 반죽수를 사용한 제과제빵용 반죽 조성물은, 전체 총중량에 대해서 30∼40 중량%의 반죽수와, 47∼50 중량%의 강력밀가루와, 16∼19 중량%의 우유와, 8∼10 중량%의 계란과, 5∼10 중량%의 마가린과, 5∼10 중량%의 설탕과, 1∼3 중량%의 생이스트와, 0.5∼2 중량%의 분유와, 0.5∼2 중량%의 식물성크림과, 0.5∼2 중량%의 물엿과, 0.5∼1.5 중량%의 소금과, 0.01∼1.25 중량%의 식품계량제를 포함하여 이루어져 있다.In addition, the dough composition for confectionery and bakery using the dough number for confectionery and bakery of this embodiment is 30 to 40% by weight of dough, 47 to 50% by weight of strong wheat flour, and 16 to 19% by weight of milk based on the total total weight. 8 to 10% by weight of eggs, 5 to 10% by weight of margarine, 5 to 10% by weight of sugar, 1 to 3% by weight of raw yeast, 0.5 to 2% by weight of powdered milk, and 0.5 to 2% by weight of milk powder It consists of 2% by weight of vegetable cream, 0.5 to 2% by weight of starch syrup, 0.5 to 1.5% by weight of salt, and 0.01 to 1.25% by weight of a food weighing agent.
반죽수는, 전체 총중량에 대해서 30∼40 중량%로 이루어진 함유성분으로서, 반죽수는 곡물가루에 배합되어 반죽의 성질을 결정하는데 매우 중요한 역할을 한다. The number of kneaded dough is a component that is composed of 30 to 40% by weight with respect to the total weight, and the number of kneaded dough plays a very important role in determining the properties of the dough when mixed with grain flour.
또한, 반죽수의 작은 차이에 의해서도 제품의 품질 편차를 크게 나타날 수 있으므로, 대량 생산을 위해서는 반죽수에 의한 반죽의 안정화가 필수적이며, 일반적으로, 반죽수에는 반죽의 균일성을 높이기 위해 유화제, 이형제, 보존제 등을 포함하게 되어 있는 것도 가능함은 물론이다.In addition, since even a small difference in the number of kneads can cause a large variation in product quality, stabilization of the dough by the number of kneads is essential for mass production. Of course, it is also possible to include a preservative and the like.
강력밀가루는, 전체 총중량에 대해서 47∼50 중량%로 이루어진 함유성분으로서, 글루텐 함량에 따라 나눈 밀가루의 하나. 글루텐 함량이 많고 질이 좋은 밀가루이다. 단백질 함량이 13퍼센트 이상인 강력밀을 제분하여 얻으며 주로 제과 및 제빵에 사용하게 된다.Strong wheat flour is one of the flours divided according to the gluten content as a component consisting of 47 to 50% by weight with respect to the total total weight. It is a high-quality wheat flour with a high gluten content. It is obtained by milling strong wheat with a protein content of more than 13% and is mainly used in confectionery and baking.
우유는, 전체 총중량에 대해서 16∼19 중량%로 이루어진 함유성분으로서, 소의 젖에서 짜낸 우유는 사람에게도 영양가가 높은 것으로 알려져 있고, 특히 인체에 필수적인 영양소인 칼슘 성분이 풍부해 대표적인 영양식품으로 알려져 있다.Milk is a component consisting of 16 to 19% by weight of the total weight, and milk squeezed from cow's milk is known to have high nutritional value to humans, and is especially rich in calcium, an essential nutrient for the human body, and is known as a representative nutritional food. .
계란은, 전체 총중량에 대해서 8∼10 중량%로 이루어진 함유성분으로서, 50g 정도의 작은 크기에 단백질, 지방, 인, 칼슘, 철분 등 온갖 영양소를 모두 함유고 있어 다이어트에, 콜레스테롤 저하에 효능이 있다.Eggs, as a component consisting of 8 to 10% by weight with respect to the total weight, contain all kinds of nutrients such as protein, fat, phosphorus, calcium, and iron in a small size of about 50 g, and are effective in diet and cholesterol lowering. .
이러한 계란은 눈 건강과 관련된 루테인 성분을 함유하여 꾸준히 섭취하면 눈 건강에 큰 도움이 되고, 레시틴은 뇌의 활동에 꼭 필요한 성분으로 기억력과 학습 능력을 높여주고 신경 전달물질의 구성 성분인 콜린이 뇌 기능 발달에 도움을 주고 치매를 예방하고 알츠하이머 즉, 치매치료나 증상개선에 효과가 입증되었다고 하니, 어른들도 달걀을 먹는 것이 좋겠습니다.These eggs contain lutein related to eye health, which is very helpful for eye health when consumed regularly. It is said that it helps functional development, prevents dementia, and is effective in treating or improving symptoms of Alzheimer's disease, so adults should also eat eggs.
계란노른자에는 비오틴이라는 비타민이 풍부히 들어있어서 백발 방지, 대머리의 예방 및 치료, 근육통을 완화시키고 습진, 피부염을 경감시키고, 체중감량, 다이어트에도 효과가 있습니다.Egg yolk is rich in a vitamin called biotin, so it is effective in preventing gray hair, preventing and treating baldness, relieving muscle pain, eczema, dermatitis, weight loss, and dieting.
마가린은, 전체 총중량에 대해서 5∼10 중량%로 이루어진 함유성분으로서, 버터의 대용품으로 가린의 주성분은 유지로 전체의 80%를 차지하며, 마가린의 칼로리는 100g 당 769kcal이다. 유지류의 평균 칼로리는 905kcal이고 전식품의 평균 칼로리는 212kcal이므로 마가린의 칼로리는 유지류 중에서는 비교적 낮고 전식품 중에서는 높은 수준이다. Margarine is a component composed of 5 to 10% by weight with respect to the total weight. As a substitute for butter, the main component of garin is fat and oil, which accounts for 80% of the total, and the calorie of margarine is 769 kcal per 100 g. Since the average calorie of fats and oils is 905kcal and the average calorie of whole foods is 212kcal, the calorie content of margarine is relatively low among oils and fats and high among whole foods.
마가린의 80%를 차지하는 지질-효율 높은 에너지 생산하며, 마가린에 사용되는 유지의 60%가 대두유, 해바라기유, 옥수수유, 야자유 등의 식물성으로 동물성 기름으로는 생선 기름과 소나 돼지 기름 등이 사용되기도 한다.It produces lipid-efficient energy, which accounts for 80% of margarine, and 60% of the oil used in margarine is vegetable such as soybean oil, sunflower oil, corn oil, and palm oil. do.
마가린에는 지혈의 비타민으로 불리는 비타민 K가 함유되어 있고, 비타민 K는 정상적인 혈액 응고를 촉진하는 효과가 있어 상처 등으로 출혈이 발생했을 때 혈액을 젤라틴 상태로 굳게하는 단백질을 만드는 보효소로서 작용하게 된다.Margarine contains vitamin K, which is called a vitamin for hemostasis, and vitamin K has the effect of promoting normal blood coagulation. When bleeding occurs from wounds, etc., it acts as a coenzyme to make a protein that hardens blood into a gelatinous state.
또한 비타민 K는 뼈의 형성을 촉진하는 효과가 있어 골다공증의 치료약에도 사용되는 되며, 마가린에는 비타민 E도 함유하고 있다. 비타민 E에는 말초혈관을 넓혀서 혈류를 좋게 하는 효과가 있다. In addition, vitamin K has the effect of promoting bone formation, so it is also used as a treatment for osteoporosis, and margarine also contains vitamin E. Vitamin E has the effect of widening peripheral blood vessels and improving blood flow.
설탕은, 전체 총중량에 대해서 5∼10 중량%로 이루어진 함유성분으로서, 원료가 되는 작물이나 과일이나 사탕수수를 압착해서 액이 나오면 그 액을 농축하여 원심분리하여 원액을 얻게 되고, 이 원액을 여러번 반복 분리하여 설탕입니다. 이 설탕을 만들게 된다.Sugar is a component composed of 5 to 10% by weight with respect to the total weight. Crops, fruits, or sugar cane as raw materials are squeezed to obtain a liquid, and the liquid is concentrated and centrifuged to obtain a raw liquid. Repeat isolate by sugar. make this sugar.
설탕은 단맛을 내어 음식물의 맛을 좋게하여 섭취하고 싶은 욕구를 만들어내 주고 통증을 완화시키고 마음을 부드럽게 하여 과다 섭취시 인체에 비만을 일으키고 비만은 각종 질병의 근원이 되기도 합니다.Sugar sweetens the taste of food, creates a desire to consume it, relieves pain and softens the mind, and excessive intake causes obesity in the human body, and obesity is also the root of various diseases.
생이스트는, 전체 총중량에 대해서 1∼3 중량%로 이루어진 함유성분으로서, 발효 빵을 만들기 위해서는 이스트(Yeast)를 첨가하는데 이스트(Yeast)는 알코올발효에 의해서 탄산가스를 생성하며 밀가루 반죽 속에 기포를 발생시키고 동시에 빵의 향이나 질도 좋게 한다. Raw yeast is an ingredient composed of 1 to 3% by weight with respect to the total weight. To make fermented bread, yeast is added. Yeast generates carbon dioxide gas by alcohol fermentation and bubbles in dough. It also improves the flavor and quality of bread.
이러한 작용을 하는 이스트(Yeast)를 빵효모라 하며, 배양한 이스트(Yeast)를 분리, 압착하여 그대로 정형한 생이스트(Live Yeast)와 건조하여 저장과 수송에 편리하게 한 드라이이스트(Dry Yeast)의 두 형태가 있다.Yeast that has this effect is called baker's yeast, and cultured yeast is separated, pressed, and shaped as it is, and dry yeast, which is convenient for storage and transportation by drying. There are two forms of
분유는, 전체 총중량에 대해서 0.5∼2 중량%로 이루어진 함유성분으로서, 우유 속의 수분을 증발시키고 농축하여 가루로 만든 것이며, 액체 형태의 우유는 보존 기간과 유통기한이 짧지만, 분유로 만들면 더 긴 시간 동안 보존할 수 있고 작은 공간에 더 많은 양을 저장할 수 있다. Powdered milk is an ingredient that consists of 0.5 to 2% by weight with respect to the total total weight, and is made by evaporating and concentrating the moisture in milk. It can be preserved for hours and can store more in a small space.
특히, 우유 반죽은 커다란 솥에 우유를 넣고 끓이면서 유지방을 제거해 굳게 만든 것으로, 제거한 유지방은 버터로 만들어 따로 보관하고 유지방을 제거해 굳은 우유는 밀가루처럼 반죽으로 만들어 햇빛에 말려서 만들게 된다. 제과, 제빵에서 우유 대신 분유를 넣는 경우가 있다.In particular, milk dough is hardened by removing milk fat while boiling milk in a large pot. In confectionery and baking, powdered milk is sometimes used instead of milk.
식물성크림은, 전체 총중량에 대해서 0.5∼2 중량%로 이루어진 함유성분으로서, 식물성 유지를 주원료로 하여 식품 또는 식품 첨가물을 넣어 가공한 것. 케이크나 빵의 충전, 장식 또는 커피나 식품의 맛을 좋게 하기 위하여 사용하게 된다.Vegetable cream, as a component consisting of 0.5 to 2% by weight with respect to the total total weight, is processed by adding food or food additives to vegetable fat and oil as a main raw material. It is used for filling, decorating cakes or breads, or to improve the taste of coffee or food.
물엿은, 전체 총중량에 대해서 0.5∼2 중량%로 이루어진 함유성분으로서, 곡류의 전분을 산이나 효소로 가수분해하여 만든 무색 또는 담황색의 점조성 감미료이다. Starch syrup is a colorless or light yellow viscous sweetener made by hydrolyzing cereal starch with an acid or enzyme, as a component consisting of 0.5 to 2% by weight based on the total total weight.
이러한 물엿은단맛이 나며 감미도는 설탕의 1/3 정도이고, 전분이 가수분해 되면서 점차 작은 분자로 분해되어 최종적으로는 단당류인 포도당이 되는데, 이 과정에서 분해되는 정도에 따라 여러 종류의 당을 만들 수 있다.This starch syrup tastes sweet and has about 1/3 the sweetness of sugar. As starch is hydrolyzed, it is gradually broken down into small molecules and finally becomes glucose, a monosaccharide. can
물엿은 크게 산당화물엿과 효소당화물엿으로 분류할 수 있고, 산당화물엿은 전분을 산으로 가수분해한 것으로 이후 중화·여과·정제·농축의 과정을 거치면 포도당과 덱스트린(dextrin)의 혼합물인 산당화물이 되고, 산당화물엿은 수분이 18% 이하, pH 5-7, 환원당의 함량은 35%로서 덱스트린보다 포도당 함량이 높아서 가열 시 착색화되기 쉽게 된다. 이러한 물엿은 제빵, 제과, 통조림 제조, 사탕 및 빙과류 제조 등에 다양하게 사용된다.Starch syrup can be largely classified into acid saccharide taffy and enzyme saccharide taffy. Acid saccharide taffy is obtained by hydrolyzing starch with acid, and after going through the process of neutralization, filtration, purification, and concentration, acid saccharide, a mixture of glucose and dextrin, is produced. Acid saccharide taffy has a water content of 18% or less, a pH of 5-7, and a reducing sugar content of 35%, which is higher in glucose than dextrin, so that it is easily colored when heated. This starch syrup is used in various ways such as baking, confectionery, canning, candy and ice cream production.
소금은, 전체 총중량에 대해서 0.5∼1.5 중량%로 이루어진 함유성분으로서, 나트륨과 염소의 화합물로서 조미, 염장 등의 일상생활과 공업 방면에서 사용된다. 동물에서는 체내 삼투압의 유지라는 중요한 역할을 하는 필수적인 것이나 그 과잉은 고혈압의 원인이 된다.Salt is a component composed of 0.5 to 1.5% by weight relative to the total weight, and is used in everyday life and industry, such as seasoning and salting, as a compound of sodium and chlorine. In animals, it is essential to play an important role in maintaining osmotic pressure in the body, but its excess causes high blood pressure.
이러한 소그금은 식염이라고도 하며 염화나트륨의 천연으로는 암염이 다량 산출되며, 특히 바닷물에는 3% 가까운 염분이 함유되어 있고, 암염은 굴삭하거나 물을 주입하여 녹여서 염수로 퍼올려 그대로 또는 끓여서 재제염으로 채취하게 된다.This salt is also called table salt, and a large amount of rock salt is produced as a natural source of sodium chloride. In particular, seawater contains close to 3% salt. do.
소금의 나트륨은 체내에서 탄산과 결합하여 중탄산염이 되고, 혈액이나 그밖의 체액의 알칼리성을 유지하는 구실을 하며 또 인산과 결합한 것은 완충물질로서 체액의 산·알칼리의 평형을 유지시키는 구실을 하게 된다.Sodium in salt combines with carbonic acid in the body to become bicarbonate, which serves to maintain the alkalinity of blood and other bodily fluids, and when combined with phosphoric acid, serves as a buffer material to maintain the acid-alkaline balance of body fluids.
식품계량제는, 전체 총중량에 대해서 0.01∼1.25 중량%로 이루어진 함유성분으로서, 제빵 개량제라고도 하며 제과제빵의 생산 공정을 조금 더 쉽게 운영하실 수 있도록 온도, 습도, 밀가루 종류, 제조자 등, 공정의 모든 불확실성을 관리하여 모든 제품이 항상 고품질로, 일관되게 생산될 수 있도록 한다.Food weighing agent is a component consisting of 0.01 to 1.25% by weight based on the total weight, and is also called a baking improver. Manage uncertainty to ensure that all products are always produced consistently and with high quality.
본 발명의 실시예의 반죽수와 일반의 식용수를 사용하여 제빵한 음식물을 40대∼60대 남성 50명과 여성 50명 총 100명에게 각각 관능과 취식 실험을 한 결과를 서로 비교한 표 1을 참조해서 이하에 구체적으로 설명한다.See Table 1, which compares the results of sensory and eating experiments on food baked using the dough water of the embodiment of the present invention and general drinking water for a total of 100 people, 50 males and 50 females in their 40s to 60s, respectively. So, it is explained in detail below.
따라서 본 실시예의 제과제빵용 반죽수를 사용한 음식물이 일반의 식용수를 사용한 음식물 보다 관능상 볼륨이 좋고 식감이 부드럽다는 결과가 도출되었고, 생목현상은 일반식용수를 사용하여 제조한 빵에 비해 실시예의 반죽수를 사용한 빵이 적었고, 소화 시간은 일반식용수 빵에 비해 적었다는 결과가 도출되었다.Therefore, the result was derived that the food using the dough water for confectionery and baking of this embodiment had a better sensory volume and a softer texture than the food using general drinking water, and the green phenomenon was performed compared to bread manufactured using general drinking water. It was found that there were fewer breads using example kneading water, and the digestion time was shorter than that of ordinary drinking water breads.
따라서, 본 실시예의 제과제빵용 반죽수로 사용하여 만든 제품이 볼륨감, 식감, 생목감, 소화시간 등의 다양한 분야에서 일반의 식용수를 사용하여 만든 제품 보다 우수하다는 평가를 받았음을 알 수 있게 된다.Therefore, it can be seen that the product made using the dough water for confectionery and baking of this embodiment was evaluated as superior to the product made using general drinking water in various fields such as volume, texture, freshness, digestion time, etc. do.
이하, 도면을 참조해서 본 발명의 일 실시예에 의한 제과제빵용 반죽수의 제조방법을 구체적으로 설명한다.Hereinafter, a method for manufacturing dough for confectionery and bakery use according to an embodiment of the present invention will be described in detail with reference to the drawings.
도 1에 나타낸 바와 같이 본 발명의 일 실시예에 의한 제과제빵용 반죽수의 제조방법은, 준비단계(S10), 혼합단계(S20) 및 중탕단계(S30)를 포함하여 이루어져, 제과제빵 제품의 굽기시 오븐스프링이 우수하여 제품의 볼륨과 품질을 향상 시킬 수 있는 제과제빵용 반죽수의 제조방법이다. As shown in FIG. 1, the method of manufacturing the dough for confectionery and baking according to an embodiment of the present invention includes a preparation step (S10), a mixing step (S20) and a water bath step (S30), It is a method of manufacturing dough for confectionery and bakery products that can improve the volume and quality of products due to the excellent oven spring during baking.
준비단계(S10)는, 반죽수의 원료로 건조우엉과 건조돼지감자와 무말랭이와 식용수를 준비하는 단계로서, 반죽수의 전체 총중량에 대해서, 0.2∼0.58 중량%의 건조우엉과, 0.8∼1.06 중량%의 건조돼지감자와, 1.4∼3.4 중량%의 무말랭이와, 잔부의 식용수를 준비한다.The preparation step (S10) is a step of preparing dried burdock, dried pork potato, dried radish, and drinking water as raw materials for kneading water, with respect to the total weight of kneading water, 0.2 to 0.58% by weight of dried burdock and 0.8 to 1.06 Prepare dried pork potatoes by weight, 1.4 to 3.4 weight% dried radish, and the remainder drinking water.
혼합단계(S20)는, 준비단계(S10)에서 준비된 건조우엉과 건조돼지감자와 무말랭이와 식용수를 혼합하는 단계로서, 반죽수의 전체 총중량에 대해서, 0.2∼0.58 중량%의 건조우엉과, 0.8∼1.06 중량%의 건조돼지감자와, 1.4∼3.4 중량%의 무말랭이와, 잔부의 식용수를 혼합한다.The mixing step (S20) is a step of mixing the dried burdock, dried pork potato, dried radish, and drinking water prepared in the preparation step (S10), with respect to the total weight of the dough water, 0.2 to 0.58% by weight of dried burdock, 0.8 - 1.06% by weight of dried pork and potato, 1.4 - 3.4% by weight of dried radish, and the balance of drinking water are mixed.
중탕단계(S30)는, 혼합단계(S20)에서 건조우엉과 건조돼지감자와 무말랭이와 식용수가 혼합된 혼합물을 중탕하는 단계로서, 중탕기에서 90℃∼95℃로 20∼30 시간 동안 중탕으로 우려내어 반죽수를 완성하게 된다.The bathing step (S30) is a step of bathing the mixture of dried burdock, dried pork potato, dried radish, and drinking water in the mixing step (S20), and brewed in a bath at 90 ° C to 95 ° C for 20 to 30 hours in a bath It will complete the number of dough.
이상 설명한 바와 같이, 본 발명에 따르면 건조우엉과 건조돼지감자와 무말랭이와 식용수를 포함함으로써, 소화 흡수성이 우수하고 급격한 혈당 상승의 지연을 도와 혈관 건강에 도움이 되고 제빵제품 굽기 시 오븐스프링이 우수하여 제품의 볼륨과 품질을 향상시킬 수 있는 효과를 제공한다.As described above, according to the present invention, by including dried burdock root, dried pork potato, dried radish, and drinking water, it has excellent digestion and absorption, delays rapid blood sugar rise, helps blood vessel health, and has excellent oven spring when baking baked goods. This provides the effect of improving the volume and quality of the product.
또한, 제과제빵용 반죽수로 사용하여 만든 제품이 볼륨감, 식감, 생목감, 소화시간 등의 다양한 분야에서 일반의 식용수를 사용하여 만든 제품 보다 우수하게 되는 효과를 제공한다.In addition, products made using dough water for confectionery and baking provide an effect that is superior to products made using general drinking water in various fields such as volume, texture, freshness, and digestion time.
이상 설명한 본 발명은 그 기술적 사상 또는 주요한 특징으로부터 벗어남이 없이 다른 여러 가지 형태로 실시될 수 있다. 따라서 상기 실시예는 모든 점에서 단순한 예시에 지나지 않으며 한정적으로 해석되어서는 안 된다. The present invention described above can be implemented in various other forms without departing from its technical spirit or main characteristics. Therefore, the above embodiments are mere examples in all respects and should not be construed in a limited manner.
Claims (5)
전체 총중량에 대해서,
0.2∼0.58 중량%의 건조우엉;
0.8∼1.06 중량%의 건조돼지감자;
1.4∼3.4 중량%의 무말랭이; 및
잔부의 식용수;를 포함하는 것을 특징으로 하는 제과제빵용 반죽수.As a dough for confectionery and baking,
For total gross weight,
0.2 to 0.58% by weight of dried burdock;
0.8 to 1.06% by weight of dried pork potato;
1.4 to 3.4% by weight of dried radish; and
Dough for confectionery and baking, characterized in that it comprises; drinking water of the remainder.
상기 건조우엉과 상기 건조돼지감자와 상기 무말랭이와 상기 식용수의 혼합물은, 90℃∼95℃로 20∼30 시간 동안 중탕으로 우려내어 지는 것을 특징으로 하는 제과제빵용 반죽수.According to claim 1,
The mixture of the dried burdock, the dried pork potato, the dried radish and the drinking water is brewed with a water bath at 90 ° C to 95 ° C for 20 to 30 hours.
상기 제과제빵용 반죽수는, 반죽 조성물의 전체 총중량에 대해서 30∼40 중량%가 포함되어 있는 것을 특징으로 하는 제과제빵용 반죽수.According to claim 1,
The number of dough for confectionery and bakery use is characterized in that it contains 30 to 40% by weight relative to the total weight of the dough composition.
상기 반죽 조성물은,
47∼50 중량%의 강력밀가루;
16∼19 중량%의 우유;
8∼10 중량%의 계란;
5∼10 중량%의 마가린;
5∼10 중량%의 설탕;
1∼3 중량%의 생이스트;
0.5∼2 중량%의 분유;
0.5∼2 중량%의 식물성크림;
0.5∼2 중량%의 물엿;
0.5∼1.5 중량%의 소금; 및
0.01∼1.25 중량%의 식품계량제;를 포함하는 것을 특징으로 하는 제과제빵용 반죽수.According to claim 3,
The dough composition,
47-50% by weight of strong wheat flour;
16-19% by weight milk;
8-10% by weight of eggs;
5-10% by weight of margarine;
5-10% by weight of sugar;
1-3% by weight of raw yeast;
0.5 to 2% by weight of milk powder;
0.5 to 2% by weight of vegetable cream;
0.5 to 2% by weight of starch syrup;
0.5 to 1.5% by weight of salt; and
0.01 to 1.25% by weight of a food metering agent; dough for confectionery and baking, characterized in that it comprises.
전체 총중량에 대해서, 0.2∼0.58 중량%의 건조우엉과, 0.8∼1.06 중량%의 건조돼지감자와, 1.4∼3.4 중량%의 무말랭이와, 잔부의 식용수를 준비하는 단계;
상기 준비된 건조우엉과 상기 건조돼지감자와 상기 무말랭이와 상기 식용수를 혼합하는 단계; 및
상기 건조우엉과 상기 건조돼지감자와 상기 무말랭이와 상기 식용수가 혼합된 혼합물을 중탕기에서 90℃∼95℃로 20∼30 시간 동안 중탕으로 우려내는 단계;를 포함하는 것을 특징으로 하는 제과제빵용 반죽수의 제조방법.As a method for producing dough for confectionery and baking,
Based on the total weight, preparing 0.2 to 0.58% by weight of dried burdock, 0.8 to 1.06% by weight of dried pork potato, 1.4 to 3.4% by weight of dried radish, and the remainder drinking water;
Mixing the prepared dried burdock, the dried pork potato, the dried radish and the drinking water; and
Dough for confectionery and baking, characterized in that it comprises; brewing a mixture of the dried burdock, the dried pork potato, the dried radish and the drinking water in a water bath at 90 ° C to 95 ° C for 20 to 30 hours. Manufacturing method of.
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| KR1020210130494A KR20230047530A (en) | 2021-10-01 | 2021-10-01 | Dough water for bakery food and manufacturing method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100769005B1 (en) | 2006-05-10 | 2007-10-22 | 송원갑 | Mixing water for noodle food |
| KR100937485B1 (en) | 2009-08-28 | 2010-01-19 | 이기경 | An apparatus of manufacturing mixing water dissolved dry noodle chips for recycling small pieces of dry noodles produced when dry noodles are prepared and method of preparing the mixing water dissolved dry noodle chips |
| KR101993269B1 (en) | 2017-11-02 | 2019-06-26 | (주)청담페스틴팩토리 | Gluten-free dough water for bakery food and manufacturing method thereof |
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2021
- 2021-10-01 KR KR1020210130494A patent/KR20230047530A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100769005B1 (en) | 2006-05-10 | 2007-10-22 | 송원갑 | Mixing water for noodle food |
| KR100937485B1 (en) | 2009-08-28 | 2010-01-19 | 이기경 | An apparatus of manufacturing mixing water dissolved dry noodle chips for recycling small pieces of dry noodles produced when dry noodles are prepared and method of preparing the mixing water dissolved dry noodle chips |
| KR101993269B1 (en) | 2017-11-02 | 2019-06-26 | (주)청담페스틴팩토리 | Gluten-free dough water for bakery food and manufacturing method thereof |
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