KR101063169B1 - Method of manufacturing vegetable fried rice steamed bread - Google Patents
Method of manufacturing vegetable fried rice steamed bread Download PDFInfo
- Publication number
- KR101063169B1 KR101063169B1 KR1020080096122A KR20080096122A KR101063169B1 KR 101063169 B1 KR101063169 B1 KR 101063169B1 KR 1020080096122 A KR1020080096122 A KR 1020080096122A KR 20080096122 A KR20080096122 A KR 20080096122A KR 101063169 B1 KR101063169 B1 KR 101063169B1
- Authority
- KR
- South Korea
- Prior art keywords
- parts
- weight
- steamed bread
- rice
- oil
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
-
- 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
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명은 찐빵 제조방법에 관한 것으로서, 특히 찐빵을 전자레인지 등으로 찌거나 데우더라도 적절한 수분이 유지되어 부드럽고 촉촉한 식감을 가질 수 있고, 식사대용으로 든든하게 먹을 수 있는 야채볶음밥 찐빵의 제조방법을 제공하기 위한 것이다.The present invention relates to a steamed bread manufacturing method, in particular, even if steamed steamed or warmed in a microwave oven to maintain a suitable moisture to have a soft and moist texture, to provide a manufacturing method of vegetable fried rice steamed bread that can be eaten as a substitute for meals It is for.
이를 위해 본 발명에서는 찐빵 전용분 100 중량부에 대하여, 설탕 5~20 중량부, 정제염 0.5~1.2 중량부, 베이킹 파우더 1~2 중량부, 알파미분 1~3 중량부, 이스트 1~3 중량부, 물 64 중량부, 쇼트닝 5 중량부, 쪽파유 2~7 중량부, 유화제 0.5~3 중량부, 초산전분 1~5 중량부, 잔탄검 0.1~0.5 중량부, 호화시킨 찰밀가루 1~3 중량부를 혼합 및 반죽하여 반죽물을 조성하는 반죽물 조성단계와; 밥 100 중량부에 대하여, 기름 1~3 중량부를 팬에 둘러 밥을 볶고, 이와 별도로 피망, 청양고추, 당근, 양파, 버섯 중 적어도 어느 하나 이상의 야채 20~50 중량부와 햄 2~10 중량부를 팬에 넣고 기름 1~3 중량부를 둘러 볶아서 소금과 통후추로 간을 맞춘 후, 여기에 미리 볶은 상기 밥 100 중량부를 넣어 함께 볶다가 버터 1~4 중량부를 넣고 볶은 후 치즈 5~20 중량부를 넣어 야채볶음밥 소를 조성하는 소 조성단계와; 상기 반죽물 조성단계에 의해 형성된 반죽물을 분할하여 상기 소 조성단계에 의해 형성된 야채볶음밥 소를 적정량 넣고 빚어 찐빵 형상의 성형물로 성형하는 찐빵 성형단계와; 상기 찐빵 성형단계에 의해 형성된 성형물을 70~90℃에서 45~70분 동안 발효시키는 발효단계와; 상기 발효단계에 의해 발효된 성형물을 스팀 오븐에서 10~15분 동안 증기로 찌는 스팀단계를 포함하는 야채볶음밥 찐빵의 제조방법이 개시된다.To this end, in the present invention with respect to 100 parts by weight of steamed bun only, 5 to 20 parts by weight of sugar, 0.5 to 1.2 parts by weight of refined salt, 1 to 2 parts by weight of baking powder, 1 to 3 parts by weight of alpha fine powder, 1 to 3 parts by weight of yeast. , 64 parts by weight of water, 5 parts by weight of shortening, 2-7 parts by weight of sesame oil, 0.5-3 parts by weight of emulsifier, 1-5 parts by weight of starch acetate, 0.1-0.5 parts by weight of xanthan gum, 1-3 parts by weight of waxed flour Kneading composition step of mixing and kneading to form a dough; To 100 parts by weight of rice, 1 to 3 parts by weight of oil is fried in a pan, and separately, 20 to 50 parts by weight of at least one vegetable of green pepper, cheongyang pepper, carrots, onions and mushrooms, and 2 to 10 parts by weight of ham. Put in a pan and fry around 1 to 3 parts of oil, season with salt and peppercorns, add 100 parts by weight of the pre-fried rice, fry together, add 1 to 4 parts of butter, stir-fry, and add 5 to 20 parts of cheese A cow composition step of forming a fried rice cow; A steamed bread forming step of dividing the dough formed by the dough forming step and forming a steamed bread shaped product by putting an appropriate amount of the vegetable fried rice stuffed by the cow forming step; A fermentation step of fermenting the molding formed by the steaming bread forming step at 70 to 90 ° C. for 45 to 70 minutes; Disclosed is a method of manufacturing a vegetable fried rice steamed bread comprising a steaming step of steaming the molded product fermented by the fermentation step in a steam oven for 10 to 15 minutes.
찐빵, 밥, 소, 고추장, 전자레인지. Steamed bread, rice, beef, red pepper paste, microwave.
Description
본 발명은 찐빵 제조방법에 관한 것으로서, 더욱 상세하게는 찐빵을 전자레인지 등으로 찌거나 데우더라도 적절한 수분이 유지되어 부드럽고 촉촉한 식감을 가질 수 있고, 식사대용으로 든든하게 먹을 수 있는 야채볶음밥 찐빵의 제조방법에 관한 것이다.The present invention relates to a steamed bread manufacturing method, and more particularly, steamed bread steamed or warmed in a microwave oven, etc. Even if the appropriate moisture is maintained to have a soft and moist texture, can be eaten as a substitute for a vegetable fried rice steamed bread manufacturing method It is about.
찐빵은 겨울철에 즐겨먹는 간식 중 하나로, 밀가루, 설탕, 막걸리, 이스트 등을 혼합하여 물로 반죽한 후 숙성시키고, 이를 소량으로 나누어 납작하게 만든 피의 내부에 팥앙금, 잡채, 야채, 피자, 고구마, 호박 등과 같은 다양한 소를 넣은 후 일정시간 동안 숙성시킨 다음 찜통에 쪄서 먹는다.Steamed bread is one of the favorite snacks for the winter season, and it is mixed with flour, sugar, rice wine, yeast, kneaded with water, and then matured. Put the same variety of beef, mature for a certain period of time and steamed in a steamer to eat.
삭제delete
최근 들어 할인매장이나 제빵/제과점 등을 통해 찐빵의 판매가 증가하고 있고, 대부분의 가정에서는 이러한 찐빵을 사용이 번잡한 찜통 대신 전자레인지를 이용하여 쉽고 간편하게 익혀서 먹고 있다.Recently, the sales of steamed buns are increasing through discount stores or bakery / bakery shops, and most households are eating these steamed buns easily and conveniently by using a microwave oven instead of a cumbersome steamer.
그런데 찐빵을 전자레인지로 가열할 경우, 찐빵의 대부분이 밀가루를 주재료로 사용하여 만드는 특성상 수분 보유력이 약해 가열 과정에서 찐빵 피에 함유된 수분이 쉽게 증발하고, 이와 동시에 팥앙금 등의 소도 건조되어 텁텁하고 퍽퍽하게 된다. 따라서 찐빵 고유의 부드러운 식감을 느낄 수 없으며, 결과적으로 찐빵의 소비를 늘릴 수 없는 요인으로 지적되고 있다.However, when steamed bread is heated in a microwave oven, most of the steamed bread is made of wheat flour as its main ingredient, so the moisture retention capacity is weak, and the moisture contained in the steamed bread is easily evaporated during the heating process. It gets full. Therefore, it is pointed out as a factor that cannot feel the soft texture of steamed bread, and consequently can not increase the consumption of steamed bread.
더욱이 종래의 찐빵은 단순히 밀가루 피에 팥앙금 등의 소가 들어간 형태여서 간식으로 적합하나, 식사대용으로는 한계가 있어 찐빵의 다양화와 대중화 및 고부가가치화에 제약이 따를 수밖에 없었다.Moreover, the conventional steamed bread is suitable as a snack because it is simply a form containing beef such as red bean paste in flour blood, but there is a limit as a substitute for the meal, and the steamed bread has to be limited in terms of diversification, popularization and high value added.
이에 본 발명은 상술한 바와 같은 종래의 제반 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 수분의 증발을 억제하여 부드럽고 촉촉하며 쫄깃쫄깃한 식감을 느낄 수 있도록 하는 야채볶음밥 찐빵의 제조방법을 제공하는 데 있는 것이다.Accordingly, the present invention has been made to solve the above-mentioned conventional problems, the object of the present invention is to provide a method for producing a vegetable fried rice steamed bread to suppress the evaporation of water to feel a soft, moist and chewy texture. It is to
본 발명의 다른 목적은 전자레인지로 가열하더라도 부드럽고 촉촉한 식감을 유지할 수 있도록 하는 야채볶음밥 찐빵의 제조방법을 제공하는 데 있는 것이다.Another object of the present invention is to provide a method for producing vegetable fried rice steamed bread to maintain a soft and moist texture even when heated in a microwave oven.
본 발명의 또 다른 목적은 간식 이외에 식사대용으로 부담없이 먹을 수 있도록 하는 야채볶음밥 찐빵의 제조방법을 제공하는 데 있는 것이다.Still another object of the present invention is to provide a method for preparing vegetable fried rice steamed bread to be eaten casually in place of a snack.
상술한 바와 같은 목적을 달성하기 위해 본 발명은 찐빵 전용분 100 중량부에 대하여, 설탕 5~20 중량부, 정제염 0.5~1.2 중량부, 베이킹 파우더 1~2 중량부, 알파미분 1~3 중량부, 이스트 1~3 중량부, 물 64 중량부, 쇼트닝 5 중량부, 쪽파유 2~7 중량부, 유화제 0.5~3 중량부, 초산전분 1~5 중량부, 잔탄검 0.1~0.5 중량부, 호화시킨 찰밀가루 1~3 중량부를 혼합 및 반죽하여 반죽물을 조성하는 반죽물 조성단계와; 밥 100 중량부에 대하여, 기름 1~3 중량부를 팬에 둘러 밥을 볶고, 이와 별도로 피망, 청양고추, 당근, 양파, 버섯 중 적어도 어느 하나 이상의 야채 20~50 중량부와 햄 2~10 중량부를 팬에 넣고 기름 1~3 중량부를 둘러 볶아서 소금과 통후추로 간을 맞춘 후, 여기에 미리 볶은 상기 밥 100 중량부를 넣어 함께 볶다가 버터 1~4 중량부를 넣고 볶은 후 치즈 5~20 중량부를 넣어 야채볶음밥 소를 조성하는 소 조성단계와; 상기 반죽물 조성단계에 의해 형성된 반죽물을 분할하여 상기 소 조성단계에 의해 형성된 야채볶음밥 소를 적정량 넣고 빚어 찐빵 형상의 성형물로 성형하는 찐빵 성형단계와; 상기 찐빵 성형단계에 의해 형성된 성형물을 70~90℃에서 45~70분 동안 발효시키는 발효단계와; 상기 발효단계에 의해 발효된 성형물을 스팀 오븐에서 10~15분 동안 증기로 찌는 스팀단계를 포함하는 야채볶음밥 찐빵의 제조방법을 제공한다.In order to achieve the above object, the present invention is based on 100 parts by weight of steamed buns, 5 to 20 parts by weight of sugar, 0.5 to 1.2 parts by weight of refined salt, 1 to 2 parts by weight of baking powder, 1 to 3 parts by weight of alpha fine powder. , 1 to 3 parts by weight of yeast, 64 parts by weight of water, 5 parts by weight of shortening, 2 to 7 parts by weight of green onion oil, 0.5 to 3 parts by weight of emulsifier, 1 to 5 parts by weight of starch acetate, 0.1 to 0.5 parts by weight of xanthan gum, luxury And kneading powder composition step of mixing and kneading 1 to 3 parts by weight of the flour; To 100 parts by weight of rice, 1 to 3 parts by weight of oil is fried in a pan, and separately, 20 to 50 parts by weight of at least one vegetable of green pepper, cheongyang pepper, carrots, onions and mushrooms, and 2 to 10 parts by weight of ham. Put in a pan and fry around 1 to 3 parts of oil, season with salt and peppercorns, add 100 parts by weight of the pre-fried rice, fry together, add 1 to 4 parts of butter, stir-fry, and add 5 to 20 parts of cheese A cow composition step of forming a fried rice cow; A steamed bread forming step of dividing the dough formed by the dough forming step and forming a steamed bread shaped product by putting an appropriate amount of the vegetable fried rice stuffed by the cow forming step; A fermentation step of fermenting the molding formed by the steaming bread forming step at 70 to 90 ° C. for 45 to 70 minutes; It provides a method for producing a vegetable fried rice steamed bread comprising a steaming step of steaming the molded product fermented by the fermentation step in a steam oven for 10 to 15 minutes.
상기와 같은 과제 해결 수단 및 구성을 갖춘 본 발명은 찐빵의 피가 알파미분과 호화시킨 찰밀가루를 함유하므로 쫄깃쫄깃한 식감을 느낄 수 있으며, 내용물인 소에 밥이 포함되어 있기 때문에 식사대용으로도 간편하게 먹을 수 있고, 아울러 밥이 야채볶음밥 형태로 형성되어 있으므로 찐빵의 차별화 및 고급화를 이룰 수 있다.The present invention having the above-mentioned means and constitutions solves the chewy texture of the steamed bread because it contains alpha powder and laver flour, and it is easy to replace as a meal because it contains rice. In addition, since the rice is formed in the form of vegetable fried rice, it is possible to achieve differentiation and quality of steamed bread.
삭제delete
또한, 본 발명은 유화제와 전분을 통해 피 부분의 수분 보유력을 높일 수 있으므로 전자레인지 등을 통한 가열과정에서 수분의 급속한 증발을 억제할 수 있다. 따라서 찐빵의 촉촉하고 부드러운 식감을 실현하고 풍미를 유지할 수 있는 매우 각별한 효과가 있다.In addition, the present invention can increase the moisture retention of the blood portion through the emulsifier and starch, it is possible to suppress the rapid evaporation of moisture in the heating process through a microwave oven. Therefore, steamed bread has a very special effect to realize the moist and soft texture and maintain the flavor.
이하, 본 발명의 실시 예에 따른 야채볶음밥 찐빵의 제조방법을 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, described in detail with reference to the accompanying drawings the manufacturing method of vegetable fried rice steamed bread according to an embodiment of the present invention.
도 1에 도시된 바와 같이, 본 발명의 실시 예에 따른 야채볶음밥 찐빵의 제조방법은 크게 반죽물 조성단계, 소 조성단계, 찐빵 성형단계, 발효단계, 스팀단계를 포함하여 이루어진다.As shown in Figure 1, the manufacturing method of vegetable fried rice steamed bread according to an embodiment of the present invention comprises a dough composition step, bovine composition step, steamed bread forming step, fermentation step, steam step.
먼저, 반죽물 조성단계는 찐빵에 적합한 반죽물을 생산하는 단계로서, 이를 위해 본 발명에서는 찐빵 전용분, 설탕, 정제염, 베이킹 파우더, 알파미분, 이스트, 물, 쇼트닝, 향오일, 유화제, 초산전분, 잔탄검, 전분을 혼합하여 반죽물을 조성하였다.First, the dough composition step is to produce a dough suitable for steamed bread, for this purpose steamed bread dedicated sugar, sugar, refined salt, baking powder, alpha fines, yeast, water, shortening, flavor oil, emulsifier, starch acetate , Xanthan gum and starch were mixed to form a dough.
여기서, 반죽물의 성분비율은 찐빵 전용분 100 중량부에 대하여, 설탕 5~20 중량부, 정제염 0.5~1.2 중량부, 베이킹 파우더 1~2 중량부, 알파미분 1~3 중량부, 이스트 1~3 중량부, 물 64 중량부, 쇼트닝 5 중량부, 향오일 2~7 중량부, 유화제 0.5~3 중량부, 초산전분 1~5 중량부, 잔탄검 0.1~0.5 중량부, 전분 1~3 중량부로 설정하는 것이 바람직하다.Here, the ingredient ratio of the dough is 5 to 20 parts by weight of sugar, 0.5 to 1.2 parts by weight of refined salt, 1 to 2 parts by weight of baking powder, 1 to 3 parts by weight of alpha fine powder, and 1 to 3 parts by weight of 100 parts by weight of steamed bread. To parts by weight, 64 parts by weight of water, 5 parts by weight of shortening oil, 2 to 7 parts by weight of perfume oil, 0.5 to 3 parts by weight of emulsifier, 1 to 5 parts by weight of starch acetate, 0.1 to 0.5 parts by weight of xanthan gum, and 1 to 3 parts by weight of starch. It is desirable to set.
이때, 찐빵 전용분은 강력분이나 중력분 중 어느 하나를 사용하는 것도 가능하나, 강력분과 중력분을 3:7 ~ 7:3의 비율로 혼합하여 사용하는 것이 바람직하다.At this time, the steamed bun-only powder may be any one of a strong powder and a gravity powder, it is preferable to use a mixture of strong powder and gravity in a ratio of 3: 7 to 7: 3.
향오일은 찐빵의 식감을 돋우기 위한 식용 오일로서, 본 발명에서는 쪽파유를 사용하였으나, 쪽파유 이외에 다른 식용 향오일을 사용하는 것도 가능하다.The fragrance oil is an edible oil for enhancing the texture of the steamed bread, but in the present invention, although sesame oil is used, other edible fragrance oils may be used in addition to the sesame oil.
유화제는 전자레인지 등을 통한 가열과정에서 수분의 급속한 증발을 억제하고 조직을 부드럽게 하기 위한 것으로, 본 발명에서는 그 일 예로 모노글리세리드와 HPMC(Hydropropyl Methyl Cellulose)로 이루어진 것을 사용하였다.The emulsifier is for suppressing the rapid evaporation of moisture in the heating process through a microwave oven, and to soften the tissue. In the present invention, an emulsifier used was made of monoglyceride and HPMC (Hydropropyl Methyl Cellulose).
그리고 전분은 수분 보유력을 높이고, 찰진 식감을 갖도록 하기 위한 것으로, 본 발명에서는 그 일 예로 웨스트호브(westhove)사의 호화시킨 찰밀가루를 사용하였다.In addition, starch is intended to increase moisture retention and to have a feeling of texture. In the present invention, for example, Westhove Co., Ltd. used luxury waxy flour.
소 조성단계는 반죽물 속에 들어가는 야채볶음밥 형태의 소를 만드는 단계로서, 밥 볶음단계, 야채와 햄 볶음단계, 조미단계, 밥 혼합 볶음단계, 버터투입 볶음단계, 마무리단계를 통해 밥과 치즈가 포함된 야채볶음밥 형태의 소를 만들 수 있다.The cow composition step is a step of making vegetables in the form of fried rice in the dough, including rice and cheese stir-fry step, vegetables and ham stir step, seasoning step, rice mixing stir step, buttered stir step, finishing step You can make stuffed vegetables in the form of fried rice.
구체적으로 밥 볶음단계는 밥을 볶는 단계로서, 본 발명에서는 그 일 예로 팬에 밥 100 중량부를 넣고, 이에 대하여 기름 1~3 중량부를 둘러서 볶았다.
여기서, 밥은 일반 밥도 가능하나 쪽파유 1~2 중량부, 소금 0.3~1 중량부로 밑간이 된 밥을 사용하는 것이 바람직하고, 밥을 볶을 때에 사용하는 기름은 쪽파유와 식용유를 1:1 비율로 혼합한 것을 사용하는 것이 바람직하나, 쪽파유만을 사용하는 것도 무방하다.Specifically, the rice roasting step is a step of roasting rice, and in the present invention, for example, 100 parts by weight of rice is put in a pan, and about 1 to 3 parts by weight of oil is roasted.
Here, the rice may be ordinary rice, but it is preferable to use rice which is made from 1 to 2 parts by weight of the green onions and 0.3 to 1 part by weight of salt, and the oil used for roasting the rice is 1: 1. It is preferable to use a mixture of ratios, but only green onion oil may be used.
야채와 햄 볶음단계는 소에 들어가는 야채와 햄을 기름에 볶는 단계로서, 본 발명에서는 그 일 예로 밥 100 중량부에 대하여, 기름 1~3 중량부, 야채 20~50, 햄 2~10 중량부를 넣고 볶았다.
여기서, 야채는 피망, 청양고추, 당근, 양파, 버섯을 중 적어도 어느 하나 이상을 선택적으로 사용할 수 있으며, 이 중에서 피망, 청양고추, 당근, 햄을 먼저 볶은 후, 양파와 버섯을 순차적으로 넣어 함께 볶는 것이 바람직하다.Vegetable and ham roasting step is a step of roasting vegetables and ham in oil, in the present invention, for example, 100 parts by weight of rice, 1 to 3 parts by weight of oil, 20 to 50 vegetables, 2 to 10 parts by weight of ham Put and fry.
Here, the vegetables may be selectively used at least one of the bell pepper, cheonyang pepper, carrots, onions, mushrooms, among which roasted the bell pepper, cheonyang pepper, carrots, ham, and then put onions and mushrooms sequentially Roasting is preferred.
그리고 야채를 볶을 때에 사용되는 기름은 밥 볶음단계에서 사용하는 쪽파유를 사용하는 것이 바람직하고, 청양고추의 경우 씨를 제거하여 사용하는 것이 바람직하다.And the oil used when roasting vegetables is preferably to use the leek oil used in the rice roasting step, in the case of cheongyang pepper is preferably used to remove the seed.
조미단계는 야채와 햄 볶음단계를 통해 볶아진 재료의 간을 맞추는 단계로서, 본 발명에서는 그 일 예로 소금과 통후추로 간을 맞췄다.
여기서, 소금과 통후추는 적당한 간을 위해서 적량을 투입하는데, 소금 0.5~2 중량부, 통후추 0.1~0.5 중량부로 하는 것이 무난하다.Seasoning step is to match the seasoning of the roasted ingredients through the vegetable and ham roasting step, in the present invention was seasoned with salt and whole pepper.
Here, salt and pepper are added in appropriate amounts for proper liver, but it is safe to use 0.5 to 2 parts by weight of salt and 0.1 to 0.5 parts by weight of pepper.
밥 혼합 볶음단계는 조미단계를 통해 간이 맞추어진 재료에 밥을 넣고 볶아주는 단계로서, 이때 밥은 밥 볶음단계를 통해 볶아진 밥 100 중량부를 넣고 볶게 된다.The rice mixing stir-fry step is to put the rice in the seasoned ingredients through the seasoning step and stir-fry. In this case, the rice is stir-fry by putting 100 parts by weight of the fried rice.
버터투입 볶음단계는 밥 혼합 볶음단계를 통해 볶아진 밥과 야채 등의 재료에 버터를 넣고 볶아주는 단계로서, 본 발명에서는 그 일 예로 밥 100 중량부에 대하여, 버터 1~4 중량부를 넣고 볶았다.Butter feeding stir step is to put the butter in the ingredients such as rice and vegetables fried through the mixing step of mixing stir-fry, in the present invention with respect to 100 parts by weight of the rice, 1 to 4 parts by weight of butter was roasted .
마무리단계는 버터투입 볶음단계 이후 치즈를 투입하여 최종적으로 마무리하는 단계로서, 본 발명에서는 그 일 예로 밥 100 중량부에 대하여, 분말형태의 피자치즈 5~20 중량부를 넣었다.
여기서, 치즈는 분말형태가 아니더라도 무방하고, 피자용 이외의 것도 사용 가능하다.The finishing step is a step of finishing the final step by adding the cheese after the butter filling step, in the present invention with respect to 100 parts by weight of rice, 5 to 20 parts by weight of the powdered pizza cheese.
Here, the cheese may be not in powder form, and other than pizzas may be used.
찐빵 성형단계는 반죽물에 소를 넣고 찐빵 형태의 성형물로 성형하는 단계로서, 본 발명에서는 그 일 예로 찐빵 하나에 해당하는 반죽물의 중량을 20~50g 단위로 분할하고, 그 분할된 하나의 반죽물에 들어가는 내용물인 소의 중량은 20~60g 단위로 설정하였다.Steamed bread forming step is a step of molding the stuffed dough in the form of steamed bread in the dough, in the present invention by dividing the weight of the dough corresponding to one steamed bread in one unit by 20 ~ 50g unit, the divided dough The weight of the cow, the contents of which was contained in 20-60g units was set.
발효단계는 성형된 성형물을 발효시키는 단계로서, 본 발명에서는 그 일 예로 70~90℃에서 45~70분 동안 발효시켜 적정한 숙성이 이루어지도록 하였다.The fermentation step is a step of fermenting the molded product, in the present invention, for example, by fermentation for 45 to 70 minutes at 70 ~ 90 ℃ to achieve a proper aging.
스팀단계는 발효된 성형물을 찌는 단계로서, 본 발명에서는 그 일 예로 스팀오븐에서 10~15분 동안 증기로 쪄서 먹기 좋게 쪄진 찐빵을 만들어 낼 수 있었다.Steam step is a step of steaming the fermented moldings, in the present invention it was possible to produce steamed buns steamed with steam for 10 to 15 minutes in the steam oven for example.
이와 같이 본 발명의 야채볶음밥 찐빵의 제조방법에 의해 제조된 찐빵은 야채볶음밥을 소로 사용하므로 단순한 간식용 찐빵에서 탈피하여 고급스럽고, 식사대용으로도 간편하게 먹을 수 있는 등 찐빵의 상품성을 크게 향상시킬 수 있다.Thus, the steamed bread manufactured by the method of manufacturing the vegetable fried rice steamed bread of the present invention uses vegetable fried rice as a cow, so it can be greatly improved from the simple snack steamed bread, and can be easily eaten as a meal. have.
또한, 알파미분과 호화시킨 찰밀가루를 첨가하므로 기존의 찐빵과는 달리 쫄깃쫄깃하면서 부드러워 한층 차별화된 식감을 느낄 수 있다.In addition, since the addition of alpha fine powder and luxury waxed wheat flour, unlike the conventional steamed bread is chewy and soft, you can feel a more differentiated texture.
아울러 모노글리세리드 HPMC(Hydropropyl Methyl Cellulose)를 유화제로 사용하고, 웨스트호브사의 호화시킨 찰밀가루를 사용하며, 또 일정 수분이 함유된 밥이 소에 포함되므로 제조과정에서 수분 보유력을 높이고, 전자레인지 등을 이용한 가열 과정에서 수분의 급속한 증발을 억제할 수 있게 된다.In addition, monoglyceride HPMC (Hydropropyl Methyl Cellulose) is used as an emulsifier, West Hobb's luxury waxed wheat flour is used, and rice containing a certain moisture is included in the cow to increase water retention during the manufacturing process, It is possible to suppress the rapid evaporation of water in the heating process used.
따라서 본 발명의 실시 예에 따라 제조된 야채볶음밥 찐빵은 촉촉하고 부드러운 식감을 느낄 수 있을 뿐만 아니라, 전자레인지로 익히더라도 수분 증발이 최소화되므로 찐빵의 풍미를 유지할 수 있는 등 우월한 상품성을 갖게 된다.Therefore, the vegetable fried rice steamed bread prepared according to the embodiment of the present invention not only feels a moist and soft texture, but also has excellent merchandise such as maintaining the flavor of the steamed bread because the evaporation of water is minimized even when cooked in a microwave oven.
위의 표 1은 MHK사의 texture analyzer장비(모델명: TAXT plus)를 이용하여 기존의 찐빵(Control)과 본 발명에 따라 제조된 야채볶음밥 찐빵을 가열 전과 전자레인지로 가열한 후로 각각 나누어 물리적 특성을 분석한 결과이다.Table 1 above is divided into the conventional steamed bread (Control) and vegetable fried rice steamed bread prepared according to the present invention before and after heating in a microwave oven using a texture analyzer equipment (model name: TAXT plus) of MHK, respectively, and analyzed physical characteristics. One result.
표 1에 나타난 바와 같이, 야채볶음밥 찐빵은 기존의 찐빵(Control)에 비하여 가열 전과 가열 후 모두에서 측정 수치가 낮으므로 딱딱함(Hardness)이 덜한 것임을 알 수 있고, 또 푹신함(Springness)에서도 수치가 낮으므로 기존의 찐빵(Control)에 비하여 한층더 푹신한 것임을 알 수 있으며, 씹는감(Chewiness)에 있어서도 수치가 낮으므로 기존의 찐빵(Control)에 비하여 씹는데 소요되는 힘이 훨씬 덜한 것임을 알 수 있다.As shown in Table 1, the vegetable fried rice steamed bread has a lower measurement value both before and after heating, compared to the conventional steamed bread (Control), it can be seen that the hardness (Hardness) is less, and also in the springiness (Springness) Therefore, it can be seen that it is more fluffy than the conventional steamed bread (Control), and because the value is low in chewing (Chewiness), it can be seen that the power required to chew is much less than the conventional steamed bread (Control).
삭제delete
삭제delete
또한, 본 발명에 따라 제조된 야채볶음밥 찐빵은 가열 전과 전자레인지로 가열한 후의 수분함유량을 측정한 결과, 수분함유량이 기존의 찐빵에 비해 상대적으로 높게 나타났으며, 이를 통해 수분 보유력이 기존의 찐빵(Control)에 비하여 훨씬 높고 수분의 증발량도 적음을 알 수 있었다.In addition, as a result of measuring the moisture content of the vegetable fried rice steamed bread prepared according to the present invention before and after heating in a microwave oven, the moisture content appeared relatively higher than the conventional steamed bread, through which the water retention capacity of the conventional steamed bread Compared to the control, it was much higher and the amount of water evaporated was less.
한편, 이와 같은 본 발명의 실시 예는 바람직한 일예를 설명한 것에 불과한 것으로, 본 발명의 적용범위는 이와 같은 것에 한정되는 것은 아니며, 동일사상의 범주 내에서 적절하게 변경 가능한 것이다.On the other hand, this embodiment of the present invention is only to describe a preferred example, the scope of the present invention is not limited to such, and can be changed as appropriate within the scope of the same idea.
도 1은 본 발명의 실시 예에 따른 야채볶음밥 찐빵의 제조방법을 나타낸 블록도.1 is a block diagram showing a method of manufacturing vegetable fried rice steamed bread according to an embodiment of the present invention.
Claims (21)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080096122A KR101063169B1 (en) | 2008-09-30 | 2008-09-30 | Method of manufacturing vegetable fried rice steamed bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080096122A KR101063169B1 (en) | 2008-09-30 | 2008-09-30 | Method of manufacturing vegetable fried rice steamed bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20100036748A KR20100036748A (en) | 2010-04-08 |
| KR101063169B1 true KR101063169B1 (en) | 2011-09-07 |
Family
ID=42214205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080096122A KR101063169B1 (en) | 2008-09-30 | 2008-09-30 | Method of manufacturing vegetable fried rice steamed bread |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101063169B1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829143A (en) * | 2012-11-27 | 2014-06-04 | 任利娜 | Bean dreg steamed bun |
| CN103070348A (en) * | 2013-01-10 | 2013-05-01 | 安徽青松食品有限公司 | Preparation method for red date taste steamed bread |
| KR101469550B1 (en) * | 2013-04-11 | 2014-12-05 | 주식회사 밀원 | producting method of bread |
| KR101699393B1 (en) * | 2014-12-08 | 2017-01-25 | 윤종수 | The method for manufacturing meal substitute fried bread containing boiled rice |
-
2008
- 2008-09-30 KR KR1020080096122A patent/KR101063169B1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| KR20100036748A (en) | 2010-04-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101736207B1 (en) | The Corn bread with Squid ink and the manufacturing method thereof | |
| KR101775309B1 (en) | Hamburger manufacturing method | |
| KR102277052B1 (en) | Manufacturing method of sweet pumpkin bread and itself | |
| KR101769923B1 (en) | Method for making of baguette | |
| CN105248512A (en) | Potato wheat mixed powder and preparation method and purpose thereof | |
| CN104186617A (en) | Germinated brown rice sun cake and making method thereof | |
| KR101047330B1 (en) | How to cook steamed rice | |
| CN102763805B (en) | Flavored steamed bun and preparation method thereof | |
| KR101063169B1 (en) | Method of manufacturing vegetable fried rice steamed bread | |
| KR102003132B1 (en) | Deep fried dumpling containing shrimps and preparation method of the same | |
| CN105613666A (en) | Key preparation method of mochi sandwich matcha whole-wheat cheese bread | |
| KR101771099B1 (en) | The Corn bread and the manufacturing method thereof | |
| KR101979993B1 (en) | A Method of producing Crispy donut | |
| KR101303127B1 (en) | Manufacturing method of croquette | |
| CN104542869A (en) | Yunnan ham mooncake with fried collybia albuminosa and preparation method of Yunnan ham mooncake | |
| KR101675379B1 (en) | Method for making of jujube rice-bread | |
| JP2010022271A (en) | Barley-brown rice composition, and bread or bun using the same | |
| KR101063166B1 (en) | Method for manufacturing steamed bread of Gochujang bibimb fried rice | |
| KR101963498B1 (en) | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese | |
| CN109820137A (en) | A kind of coarse cereals composite flour of hypoglycemia patient, food and preparation method | |
| KR101056792B1 (en) | Method for manufacturing steamed red pepper rice bread | |
| JPH04104754A (en) | Bread and its preparation | |
| KR101771097B1 (en) | The Vegetable Korokke and the manufacturing method thereof | |
| KR101063165B1 (en) | How to make dim sum steamed bread | |
| KR20150061509A (en) | Method for manufacturing steamed bread with kimchi rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20140901 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20150902 Year of fee payment: 5 |