KR20230144281A - Manufacturing method of seaweed steamed rice bread - Google Patents

Abstract

The present invention relates to a method for manufacturing steamed seaweed rice buns, which consists of a first step of mixing rice, sugar, cake flour, baking powder, salt, and fresh yeast, a second step of adding water to the result of the first step, A third step of mixing the result of the second step for 5 to 10 minutes, a fourth step of adding water to the result of the third step to make a dough, and 30 to 40 parts by weight of dried seaweed relative to 2,100 parts by weight of the rice. A fifth step of preparing and maturing the dried seaweed by adding it to makgeolli, a sixth step of mixing the result of the fifth step into the dough and mixing for 15 to 20 minutes to make a seaweed rice steamed bread dough, the seaweed rice steamed bread It is characterized in that it consists of a seventh step of adding sediment to the dough, and an eighth step of steaming the result of the seventh step in a steamer.

Description

{Manufacturing method of seaweed steamed rice bread}

The present invention relates to a method of manufacturing steamed seaweed rice buns, and more specifically, to a method of manufacturing steamed seaweed rice buns that can contain the health ingredients of seaweed without developing an off-flavor or slippery texture of seaweed even though seaweed is included.

In baking, the requirement for soft bread is to effectively trap carbon dioxide gas produced by yeast during the fermentation process inside the bread dough. This capture of carbon dioxide gas is achieved by the gluten tissue formed by protein denaturation during the kneading process. The grain that forms well is wheat, and among these, the strong grain is outstanding.

However, bread made only from wheat has a high cholesterol content, which is a cause of adult diseases, and is difficult to digest depending on the body constitution. To solve this problem, breads containing grains other than wheat are being released, but these grain breads have a limitation of having a coarse texture due to weak gluten formation.

On the other hand, seaweed is a seaweed belonging to the protist scalete flagellate brown algae class Kelp order and is mainly collected between winter and spring. Seaweed contains a large amount of iron and folic acid, which is good for anemia. It is also rich in minerals such as calcium and magnesium, which are beneficial for promoting growth and preventing osteoporosis. In addition, it is very beneficial to the human body, including diet, anticancer, anticoagulant, and thawing effects. It is known as a food ingredient.

However, in Korea and Japan, it is mainly used to a limited extent in cold dishes or soups, and due to its unique off-flavor, it is processed and used as food processing aids such as water retention agents or emulsion stabilizers.

Republic of Korea Patent Publication No. 10-1876648

In order to solve the above-mentioned problems, the purpose of the present invention is to provide a method of manufacturing steamed seaweed rice bread that can contain the health components of seaweed without developing an off-flavor or slippery texture of seaweed even though seaweed is included.

In order to achieve the above-described object, the present invention's method of manufacturing seaweed rice steamed buns includes a first step of mixing rice, sugar, cake flour, baking powder, salt, and fresh yeast, and adding water to the result of the first step. Step 2, a third step of mixing the result of the second step for 5 to 10 minutes, a fourth step of adding water to the result of the third step to make a dough, 30 to 30 to 30 parts by weight of dried seaweed per 2,100 parts by weight of the rice. A fifth step of preparing 40 parts by weight and maturing the dried seaweed by adding it to makgeolli; a sixth step of mixing the result of the fifth step into the dough and mixing for 15 to 20 minutes to prepare seaweed rice steamed bread dough; It is characterized in that it consists of a seventh step of adding sediment to the seaweed rice steamed bun dough, and an eighth step of steaming the result of the seventh step in a steamer.

The fifth stage of maturation is characterized by using 580 to 680 parts by weight of the makgeolli based on 35 parts by weight of the dried seaweed, sealing and maturing in a refrigerator for 2 to 4 days.

In the first step, based on 2100 parts by weight of rice, 125 to 225 parts by weight of the sugar, 370 to 470 parts by weight of the cake flour, 30 to 40 parts by weight of the baking powder, 30 to 40 parts by weight of the salt, and the fresh yeast It is characterized in that it contains 65 to 75 parts by weight.

In the second step, 880 to 980 parts by weight of water is added to 2,100 parts by weight of rice, and in the fourth step, 420 to 520 parts by weight of water is added to 2,100 parts by weight of rice. It is characterized by adding it in three to three portions.

In the seventh step, 11 to 21 parts by weight of the sediment is added to 24 parts by weight of the seaweed rice steamed buns, and the eighth step is characterized by steaming twice at different temperatures, 95 It is characterized by being able to steam at 105°C for 8 to 18 minutes and at 85 to 95°C for 5 to 15 minutes.

The method for manufacturing steamed seaweed rice buns according to the present invention has the following effects. Even though seaweed is included, there is an advantage in that the health components of seaweed can be included without developing the off-flavor or slippery texture of seaweed.

Figure 1 is a flow chart of the present invention's method of manufacturing seaweed rice steamed buns.

Hereinafter, a preferred embodiment of the method for manufacturing steamed seaweed rice buns according to the present invention will be described in detail with reference to the attached drawings.

First, the present invention's method of manufacturing seaweed rice steamed buns includes a first step (S1) of mixing rice, sugar, cake flour, baking powder, salt, and fresh yeast, and a second step (S2) of adding water to the result of the first step. , a third step (S3) of mixing the result of the second step (S2) for 5 to 10 minutes, a fourth step (S4) of adding water to the result of the third step (S3) to make a dough, Prepare 30 to 40 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, the fifth step (S5) of adding the dried seaweed to makgeolli and maturing, mixing the result of the fifth step (S5) with the dough, and mixing 15 to 15 parts by weight. The 6th step (S6) of mixing for 20 minutes to make seaweed rice steamed bun dough, the 7th step (S7) of adding sediment to the seaweed rice steamed bun dough, and the 8th step of steaming the result of the 7th step (S7) in a steamer. It is characterized by including step (S8).

First, the method of manufacturing seaweed rice steamed buns according to the present invention involves the first step (S1) of mixing rice, sugar, cake flour, baking powder, salt, and fresh yeast.

In the first step (S1), based on 2100 parts by weight of rice, 125 to 225 parts by weight of the sugar, 370 to 470 parts by weight of the cake flour, 30 to 40 parts by weight of the baking powder, 30 to 40 parts by weight of the salt, It is characterized in that 65 to 75 parts by weight of fresh yeast is included.

In the present invention, the highest content of rice is included for the purpose of producing moist and soft steamed rice bread even though it contains a small amount of flour.

In addition, the sugar is added to impart sweetness, and if the sugar is included in less than 125 parts by weight based on 2,100 parts by weight of the rice, the sweetness of the finished seaweed rice steamed bun may be low, which may reduce consumers' preference. If sugar exceeds 225 parts by weight, it may have a negative effect on the health of consumers. More specifically, it is preferable to include 175 parts by weight of sugar based on 2,100 parts by weight of rice.

The cake flour is added for a chewy texture. If the cake flour is added in an amount of less than 370 parts by weight based on 2,100 parts by weight of rice, the chewy texture may not be developed and consumers' preference may decrease, and 470 parts by weight is added. If it is exceeded, it may go against the purpose of the present invention, which is manufactured for health, and preference may also decrease due to a somewhat hard texture. More specifically, it is preferably included in the amount of 420 parts by weight of the cake flour based on 2,100 parts by weight of the rice.

The baking powder is added to rise the dough. If the baking powder is included in less than 30 parts by weight based on 2,100 parts by weight of the rice, the steamed rice bread may not rise sufficiently and may not contain flavor. If the baking powder exceeds 40 parts by weight, it may swell excessively and decrease preference. More specifically, it is preferable that 35 parts by weight of baking powder be included based on 2,100 parts by weight of rice.

The salt is added to compensate for the bland taste. If the salt is included in less than 30 parts by weight per 2,100 parts by weight of rice, the taste of the dough may be bland and may not satisfy the consumer's preference, and 40 parts by weight is added. If it is exceeded, an unsuitably salty taste may develop. More specifically, it is preferable that 35 parts by weight of salt is included based on 2,100 parts by weight of rice.

Although the fresh yeast is often said to be inconvenient to use due to its difficult storage method, it has good taste and flavor, and is made up of about 70% water, making it an ingredient that can produce moist bread. 65 parts by weight of the fresh yeast is used for 2,100 parts by weight of the rice. If it is included in less than 75 parts by weight, the steamed rice bun may not swell sufficiently and may not be moist, and if the fresh yeast exceeds 75 parts by weight, it may swell excessively and decrease preference. More specifically, it is preferable that 70 parts by weight of fresh yeast be included based on 2,100 parts by weight of rice.

Next, a second step (S2) is performed in which water is added to the result of the first step (S1).

In the second step (S2), 880 to 980 parts by weight of water is added to 2,100 parts by weight of rice. More specifically, it is preferable that 930 parts by weight of water is included based on 2,100 parts by weight of rice. If it is contained in less than 880 parts by weight of water relative to 2,100 parts by weight of rice, the ingredients do not come together sufficiently, and if the water exceeds 980 parts by weight relative to 2,100 parts by weight of rice, the dough is thick and chewy in the manufactured seaweed rice steamed bread. The texture may not appear.

Next, a third step (S3) is performed in which the result of the second step (S2) is mixed for 5 to 10 minutes. Mixing for more than 10 minutes is not much different from mixing for 5 to 10 minutes, and if mixing for less than 5 minutes, the stickiness in the dough disappears. More specifically, it is preferable to mix for 7 minutes.

Next, the fourth step (S4) is performed in which water is added to the result of the third step (S3) to make dough.

In the fourth step (S4), 420 to 520 parts by weight of water is added in 2 to 3 times to 2,100 parts by weight of rice. More specifically, it is preferable that 470 parts by weight of water be included based on 2,100 parts by weight of rice. If it is contained in less than 420 parts by weight of water relative to 2,100 parts by weight of rice, the ingredients do not come together sufficiently, and if the water exceeds 520 parts by weight relative to 2,100 parts by weight of rice, the dough is thick and chewy in the manufactured seaweed rice steamed bread. The texture may not appear.

That is, the second step (S2) to the fourth step (S4) are the steps of kneading the dough to produce the steamed seaweed rice bun of the present invention, and the water absorption rate is increased by adding water in portions and mixing it sufficiently. It can be raised. Here, if the water exceeds the above range or the water is adjusted once, the dough may not have enough moisture and chewy seaweed rice buns cannot be produced, or the dough may be sticky or soggy that the finished seaweed rice steamed buns may not have a chewy texture. You can.

Next, a fifth step (S5) is performed in which 30 to 40 parts by weight of dried seaweed is prepared for 2,100 parts by weight of rice, and the dried seaweed is added to makgeolli and aged.

Because seaweed contains a lot of iron, calcium, and iodine, which promotes metabolism, seaweed soup has long been used as a postpartum food in Korea. It is said that it began with the fact that whales ate seaweed in the area after giving birth even before Goryeo. And because of these ingredients, it is a good food for recovery when eaten after surgery that causes a lot of bleeding. Also, it is one of the representative seaweeds that contains a large amount of alginic acid, so when you boil it and eat it dipped in vinegar, it is very helpful for digestion and is very good for constipation.

Here, seaweed can be used efficiently by reducing the chopping process by crushing and using dried seaweed.

The fifth step (S5) is a step of realizing the plump texture of the seaweed by maturing the seaweed in makgeolli. If the dry seaweed is included in an amount of less than 30 parts by weight relative to 2100 parts by weight of the rice, the texture of the seaweed may not be sufficiently felt in the manufactured seaweed rice steamed buns, and if it exceeds 40 parts by weight, the dried seaweed may not be sufficiently felt in the manufactured seaweed rice steamed buns. Not only is the texture excessive, but the unique taste and aroma of seaweed may decrease preference. More specifically, it is preferable to include 35 parts by weight of seaweed relative to 2,100 parts by weight of rice.

And, the fifth step (S5) is characterized by using 580 to 680 parts by weight of the makgeolli based on 35 parts by weight of the dried seaweed, sealing and maturing in the refrigerator for 2 to 4 days, squeezing out the water, and chopping it for use. . If the maturation is performed for less than 2 days, the texture of the seaweed is not sufficiently realized, and if the maturation is performed for more than 4 days, the seaweed may develop an off-flavor of makgeolli. More specifically, it is preferable to ripen by sealing in the refrigerator for 3 days. In addition, if the makgeolli is included in less than 580 parts by weight relative to 35 parts by weight of the dried seaweed, the texture of the seaweed is not sufficiently realized, and if the makgeolli is included in excess of 680 parts by weight, the off-flavor of the makgeolli may be expressed in the seaweed. You can. More specifically, it is preferable to use 630 parts by weight of the makgeolli based on 35 parts by weight of the dried seaweed.

Next, the sixth step (S6) is performed by mixing the result of the fifth step (S5) with the dough and mixing for 15 to 20 minutes to prepare seaweed rice steamed bread dough.

Here, the result of the fifth step (S5) is characterized in that it is added to a previously prepared dough, which means that when pre-ripened seaweed is added when making the dough, the green color of the seaweed becomes more due to the water contained in the dough. This is because the finished seaweed rice steamed buns can become completely green as they quickly soak into the dough.

In addition, by mixing the result of the fifth step (S5) with the dough and mixing for 15 to 20 minutes, it is possible to manufacture a dough with appropriate stickiness and chewiness, and the color of the seaweed comes out in the dough, making the seaweed rice steamed buns green. It is possible to prevent manufacturing problems. If the mixing proceeds within 15 minutes, the makgeolli that has not been sufficiently removed from the aged seaweed flows out and mixes with the seaweed rice steamed bread dough, and is not sufficiently absorbed into the dough, so the finished seaweed rice steamed bread does not have a sticky and chewy texture. If the mixing proceeds for more than 20 minutes, the seaweed rice steamed bun dough may turn green due to the green color coming from the aged seaweed, and as a result, the finished seaweed rice steamed bread may contain green color, thereby increasing the consumer's satisfaction. Preference may decrease.

Next, the seventh step (S7) of adding sediment to the seaweed rice steamed bun dough is performed.

In the seventh step (S7), 11 to 21 parts by weight of the sediment is added to 24 parts by weight of the seaweed rice steamed bread dough. Here, the bean paste may be red bean paste, like a typical steamed bun, or may be a variety of other bean pastes. More specifically, it is preferable that 16 parts by weight of the sediment is included with respect to 24 parts by weight of the seaweed rice steamed bread dough. If a small amount of sediment is included outside of the sediment range as above, the taste of the manufactured seaweed rice steamed buns may decrease due to insufficient sediment, and if excessive sediment is included, the preference may also decrease due to the excessive sediment taste, but the prepared seaweed rice Problems such as steamed buns exploding may occur.

Next, the eighth step (S8) of steaming the result of the seventh step (S7) in a steamer is performed, completing the production of the steamed seaweed rice bun of the present invention.

Here, the eighth step (S8) is characterized by steaming twice at different temperatures, steaming at 95 to 105°C for 8 to 18 minutes and steaming at 85 to 95°C for 5 to 15 minutes. do.

As described above, the eighth step (S8) is carried out by dividing the temperature, so that the finished steamed seaweed rice bun is moist, does not burst, and does not have a tough texture due to overcooking.

More specifically, it is preferable to proceed at 100°C for 13 minutes and then at 90°C for 10 minutes.

In the following, the sensory evaluation of steamed seaweed rice buns using the steamed seaweed rice bun manufacturing method of the present invention will be described in detail.

In the sensory evaluation experiment, in order to compare the quality characteristics of steamed seaweed rice buns manufactured by the steamed seaweed rice bun manufacturing method according to the present invention, a graduate student in the Department of Food Engineering whose suitability as an inspector was recognized was trained appropriately for the purpose of this experiment and then a sensory evaluation was performed. did. Sensory evaluation items were conducted on a 9-point likert scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, texture, and overall preference of steamed seaweed rice buns made using the steamed seaweed rice bun manufacturing method.

(a) Sensory evaluation according to content

[Comparative Example 1]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 25 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 1]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 30 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 2]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 3]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 40 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Comparative Example 2]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 45 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Comparative Example 3]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 530 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 4]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 580 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 5]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 680 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Comparative Example 4]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 730 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

division Parts by weight of dried seaweed relative to 2100 parts by weight of rice 35 parts by weight of makgeolli compared to 35 parts by weight of dried seaweed Comparative Example 1 25 630 Example 1 30 630 Example 2 35 630 Example 3 40 630 Comparative Example 2 45 630 Comparative Example 3 35 530 Example 4 35 580 Example 5 35 680 Comparative Example 4 35 730

division taste incense color Texture overall preference Comparative Example 1 7.8 8.7 8.8 6.7 7.9 Example 1 8.7 8.6 8.9 9.0 8.7 Example 2 8.9 8.9 9.0 9.0 8.9 Example 3 8.8 8.8. 9.0 8.8 8.8 Comparative Example 2 8.2 8.4 8.8 7.7 7.9 Comparative Example 3 7.9 7.9 8.7 7.3 7.5 Example 4 8.9 8.7 8.7 8.6 8.7 Example 5 8.6 8.5 8.6 8.9 8.8 Comparative Example 4 7.0 6.8 8.7 8.4 7.5

As shown in Tables 1 and 2, it can be confirmed that the results of Examples 1 to 5 are good. This is believed to be due to the difference in content between seaweed and makgeolli.

First, in the case of Comparative Example 1, it is a conventional rice steamed bread that does not contain seaweed or makgeolli at all, and has no special characteristics when compared to seaweed rice steamed bread, and the texture value is judged to have decreased somewhat due to the absence of the springy texture of seaweed.

In the case of Comparative Example 2, the texture was judged to have decreased somewhat due to the small amount of seaweed, and since the makgeolli was somewhat high compared to the seaweed content, the off-flavor of the makgeolli emerged from the seaweed during the maturation process, and the preference for the flavor also decreased.

In the case of Comparative Example 3, the content of seaweed was high, so the texture and aroma of seaweed were expressed excessively rather than the soft taste and aroma of steamed rice bread, and it was judged that preference decreased.

In the case of Comparative Example 4, the content of makgeolli was less than that of seaweed, so the springy texture of seaweed was not sufficiently expressed, and the salty aroma and taste of seaweed were not sufficiently removed, so it was judged that the preference for taste, aroma, and texture decreased.

In the case of Comparative Example 5, the firm texture of seaweed was realized because the content of makgeolli was greater than that of seaweed, but it was judged that preference decreased as the off-flavor of makgeolli emerged from the seaweed.

Therefore, as in Examples 1 to 5, steamed seaweed rice buns are manufactured by including 30 to 40 parts by weight of dried seaweed per 2,100 parts by weight of rice and 580 to 680 parts by weight of makgeolli per 35 parts by weight of seaweed. Preferred, and more specifically, as in Example 2, 35 parts by weight of seaweed and 630 parts by weight of makgeolli are most preferable based on 2,100 parts by weight of rice.

(b) Sensory evaluation according to the maturation process

[Comparative Example 5]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 1 day, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 6]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 2 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 7]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 8]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 4 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Comparative Example 6]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 5 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Comparative Example 7]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature at room temperature for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Comparative Example 8]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the freezer for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

division ripening period ripening temperature Comparative Example 5 One cold storage Example 6 2 cold storage Example 7 3 cold storage Example 8 4 cold storage Comparative Example 6 5 cold storage Comparative Example 7 3 room temperature Comparative Example 8 3 frozen

division taste incense color Texture overall preference Comparative Example 5 5.6 6.2 8.2 7.8 6.5 Example 6 8.5 8.7 8.8 8.8 8.7 Example 7 8.9 8.9 9.0 9.0 8.9 Example 8 8.6 8.7 9.0 8.9 8.8 Comparative Example 6 6.2 6.5 8.6 8.2 7.4 Comparative Example 7 5.7 5.6 8.4 7.8 6.7 Comparative Example 8 6.9 7.2 7.5 7.4 7.4

As shown in Tables 3 and 4, it can be confirmed that the results of Examples 6 to 8 are good. This is believed to be due to the difference in temperature and period of maturing seaweed in makgeolli.

First, in the case of Comparative Example 5, the salty taste and aroma of seaweed were not sufficiently removed due to the short ripening period, and it was judged that the springy texture of seaweed was also not developed.

In the case of Comparative Example 6, because the maturation period was long, it was judged that the off-flavor of makgeolli emerged from the seaweed during the maturation process, and the flavor preference also decreased.

In the case of Comparative Example 7, it was determined that the makgeolli was fermented while maturing at room temperature, causing a severe off-flavor, and the off-flavor of the makgeolli was absorbed into the seaweed, resulting in a decrease in flavor preference.

In the case of Comparative Example 8, while the maturation was carried out in the freezer, the seaweed and makgeolli froze and the maturation did not proceed sufficiently, and when mixed with the dough, the seaweed melted and developed a mushy texture rather than a springy texture, resulting in a low preference for the texture of the seaweed. It is judged that the salty taste and aroma were not sufficiently expressed.

Therefore, as in Examples 6 to 8, it is preferable to add seaweed to makgeolli, seal it, and ferment it in the refrigerator for 2 to 4 days to produce steamed seaweed rice buns. More specifically, as in Example 7, it is preferable to make steamed seaweed rice in the refrigerator. It is most desirable to ripen it for 3 days.

(c) Sensory evaluation according to the steaming process

[Comparative Example 9]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 23 minutes.

[Comparative Example 10]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 90°C for 23 minutes.

[Example 9]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature at room temperature for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

division 1st steaming 2nd steaming Comparative Example 9 100℃ / 23 minutes × Comparative Example 10 90℃ / 23 minutes × Example 9 100℃ / 13 minutes 90℃ / 10 minutes

division taste incense color Texture overall preference Comparative Example 9 7.5 8.7 8.8 7.0 7.1 Comparative Example 11 6.8 7.8 8.9 7.1 7.0 Example 9 8.9 8.9 9.0 9.0 8.9

As shown in Tables 5 and 6, it can be confirmed that the results of Example 9 are good. This is believed to be due to differences in the steaming process.

First, in the case of Comparative Example 9, the temperature was set differently during the steaming process and the steaming process was not carried out twice, but only at a temperature of 100°C. As a result, the steamed buns were somewhat over-steamed and the steamed buns burst or the inside was not moist and tough, causing problems in taste and texture. , it is judged that the overall preference has decreased.

In the case of Comparative Example 10, the temperature was set differently during the steaming process and the steaming process was not carried out twice, but only at a temperature of 90°C, resulting in a problem in which the steamed buns were not sufficiently cooked, which resulted in a decrease in preference for taste, aroma, and texture.

Therefore, as in Example 9, the steaming process by setting the temperature differently does not cause the problem of the steamed buns bursting while moist and not being cooked.

(d) Sensory evaluation according to seaweed input and mixing

[Comparative Example 11]

For 2,100 parts by weight of rice, prepare 175 parts by weight of sugar, 420 parts by weight of cake flour, 35 parts by weight of baking powder, 35 parts by weight of salt, and 70 parts by weight of fresh yeast, and dry seaweed with respect to 2,100 parts by weight of rice. Prepare 35 parts by weight, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, then squeeze out the water and chop. Mix rice, sugar, cake flour, baking powder, salt, and fresh yeast, add 930 parts by weight of water based on 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water, based on 2,100 parts by weight of rice. Add 35 parts by weight of aged seaweed and mix well for 15 minutes to make seaweed rice steamed bread dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Comparative Example 12]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 10 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 10]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 15 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Example 11]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed for 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 20 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

[Comparative Example 13]

For 2100 parts by weight of rice, prepare 175 parts by weight of the sugar, 420 parts by weight of the cake flour, 35 parts by weight of the baking powder, 35 parts by weight of the salt, and 70 parts by weight of the fresh yeast, rice, sugar, cake flour, baking powder, Mix salt and fresh yeast thoroughly, add 930 parts by weight of water to 2,100 parts by weight of rice, mix for 7 minutes, and then add 470 parts by weight of water to 2,100 parts by weight of rice and mix well to make a dough. Next, prepare 35 parts by weight of dried seaweed relative to 2,100 parts by weight of rice, add the dried seaweed to 630 parts by weight of makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, mix with the dough, and mix for 25 minutes. It is made into seaweed rice steamed bun dough. Next, 16 parts by weight of red bean paste was added to 24 parts by weight of the seaweed rice steamed bun dough, and steamed in a steamer at 100°C for 13 minutes and then in a steamer at 90°C for 10 minutes.

division When to add mature seaweed mixing time Comparative Example 11 Input during dough manufacturing 15 minutes to prepare dough Comparative Example 12 Add to dough Add aged seaweed for 10 minutes Example 10 Add to dough Add aged seaweed for 15 minutes Example 11 Add to dough Add aged seaweed for 20 minutes Comparative Example 13 Add to dough Add aged seaweed for 25 minutes

division taste incense color Texture overall preference Comparative Example 11 8.3 8.2 4.8 8.7 6.4 Comparative Example 12 7.3 8.4 8.4 6.8 7.2 Example 10 8.9 8.9 9.0 9.0 8.9 Example 11 8.8 8.9 9.0 9.0 8.9 Comparative Example 13 8.7 8.6 6.3 8.3 7.1

As shown in Tables 7 and 8, it can be seen that the results of Examples 10 to 11 are good. This is believed to be a result of differences in sensory evaluation depending on seaweed addition time and mixing.

First, in the case of Comparative Example 11, when pre-ripened seaweed was added when making the dough, the green color of the seaweed came out more quickly into the dough due to the liquid contained in the dough, and it did not feel like seaweed was stuck in the finished seaweed rice steamed bun. , it is believed that because the seaweed rice steamed bun itself was manufactured in green, the preference for the color decreased significantly, resulting in a decrease in overall preference.

In the case of Comparative Example 12, the mixing time after adding the aged seaweed to the dough was short, so the makgeolli, which was not sufficiently removed from the aged seaweed, flowed out and mixed into the seaweed rice steamed bread dough, and was not sufficiently absorbed into the dough, resulting in the finished seaweed. It was judged that the rice steamed buns did not have a sticky and chewy texture. Therefore, it is judged that the preference for taste and texture has decreased.

In the case of Comparative Example 13, the mixing time after adding aged seaweed to the dough was long, and the seaweed rice steamed bread dough may turn green due to the green color coming from the aged seaweed, resulting in the finished seaweed rice steamed bread. With the inclusion of green, the color preference has decreased, and it is judged that the overall preference has decreased.

Therefore, as in Examples 10 and 11, adding aged seaweed to the dough and then mixing for 15 to 20 minutes to make seaweed steamed rice buns can have a chewy and sticky texture and the color of the steamed rice bread as seen. This may increase preference.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not static, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and their Any changes or modifications derived from the equivalent concept should be construed as being included in the present invention.

S1: Step of mixing rice, sugar, cake flour, baking powder, salt, and fresh yeast
S2: Water addition step
S3: mixing step
S4: Dough manufacturing step by adding water
S5: Ripening stage
S6: Seaweed rice steamed bun dough manufacturing steps
S7: Sediment addition step
S8: Steaming step

Claims (5)

The first step is to mix rice, sugar, cake flour, baking powder, salt, and fresh yeast;
a second step of adding water to the resultant of the first step;
A third step of mixing the result of the second step for 5 to 10 minutes;
A fourth step of adding water to the result of the third step to make dough;
A fifth step of preparing 30 to 40 parts by weight of dried seaweed based on 2,100 parts by weight of rice, and adding the dried seaweed to makgeolli and maturing it;
A sixth step of mixing the result of the fifth step into the dough and mixing for 15 to 20 minutes to prepare seaweed rice steamed bread dough;
A seventh step of adding sediment to the seaweed rice steamed bun dough;
An eighth step of steaming the result of the seventh step in a steamer. According to claim 1,
The fifth stage of ripening is,
A method for producing steamed seaweed rice buns, characterized in that 580 to 680 parts by weight of the makgeolli is used based on 35 parts by weight of the dried seaweed, and the method is performed by sealing and maturing in a refrigerator for 2 to 4 days. According to claim 1,
The first step is,
For 2100 parts by weight of rice,
Seaweed rice steamed bread comprising 125 to 225 parts by weight of the sugar, 370 to 470 parts by weight of the cake flour, 30 to 40 parts by weight of the baking powder, 30 to 40 parts by weight of the salt, and 65 to 75 parts by weight of the fresh yeast. Manufacturing method. According to claim 1,
In the second step,
Characterized in adding 880 to 980 parts by weight of water based on 2100 parts by weight of rice,
In the fourth step,
A method of producing steamed seaweed rice buns, characterized in that 420 to 520 parts by weight of water is added in 2 to 3 times to 2,100 parts by weight of rice. According to claim 1,
In the seventh step,
With respect to 24 parts by weight of the seaweed rice steamed bread,
Characterized by adding 11 to 21 parts by weight of the sediment,
The eighth step is,
It is characterized by steaming twice at different temperatures.
Steam at 95 to 105°C for 8 to 18 minutes,
A method of manufacturing steamed seaweed rice buns, characterized in that they can be steamed at 85 to 95°C for 5 to 15 minutes.