KR102627663B1 - Manufacturing method of icheon rice bread having rice grain shaped - Google Patents
Manufacturing method of icheon rice bread having rice grain shaped Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명은 쌀알모양의 이천쌀빵 제조방법에 관한 것으로, 더욱 상세하게는 물, 쌀 강력분, 설탕, 소금, 이스트, 제빵개량제 및 생크림을 혼합하여 반죽하는 반죽단계, 상기 반죽단계를 통해 제조된 반죽에 버터를 혼합하는 버터혼합단계, 상기 버터혼합단계를 통해 버터가 혼합된 반죽을 발효하는 제1발효단계, 상기 제1발효단계를 통해 발효된 반죽을 분할한 후에 앙금을 개재하는 앙금개재단계, 상기 앙금개재단계를 통해 앙금이 투입된 반죽을 발효하는 제2발효단계, 상기 제2발효단계를 통해 발효된 반죽을 쌀알의 형태로 성형하는 성형단계, 상기 성형단계를 통해 제조된 성형물을 발효하는 제3발효단계 및 상기 제3발효단계를 통해 발효된 성형물을 가열하는 가열단계로 이루어진다.
상기의 과정을 통해 제조되는 이천쌀빵은 영양성분이 풍부하게 함유되어 있으며, 우수한 기호도를 나타낼 뿐만 아니라, 백미의 색상과 모양을 나타내도록 성형되어 우수한 상품성을 나타낸다.The present invention relates to a method of manufacturing rice grain-shaped Icheon rice bread, and more specifically, to the kneading step of mixing water, rice flour, sugar, salt, yeast, bread improver, and fresh cream, and the dough prepared through the kneading step. A butter mixing step of mixing butter, a first fermentation step of fermenting the dough mixed with butter through the butter mixing step, a sediment interposition step of interposing sediment after dividing the dough fermented through the first fermentation step, A second fermentation step of fermenting the dough into which the sediment is added through a sediment intervention step, a molding step of molding the dough fermented through the second fermentation step into the shape of rice grains, and a third fermentation of the molded product manufactured through the molding step. It consists of a fermentation step and a heating step of heating the molded product fermented through the third fermentation step.
Icheon rice bread manufactured through the above process is rich in nutrients, has excellent palatability, and is molded to display the color and shape of white rice, showing excellent marketability.
Description
본 발명은 쌀알모양의 이천쌀빵 제조방법에 관한 것으로, 더욱 상세하게는 영양성분이 풍부하게 함유되어 있으며, 우수한 기호도를 나타낼 뿐만 아니라, 백미의 색상과 모양을 나타내도록 성형되어 우수한 상품성을 나타내는 쌀알모양의 이천쌀빵 제조방법에 관한 것이다.The present invention relates to a method of manufacturing rice grain-shaped Icheon rice bread, and more specifically, to a rice grain-shaped bread that is rich in nutrients, has excellent preference, and is molded to display the color and shape of white rice, showing excellent marketability. This is about the manufacturing method of Icheon rice bread.
쌀은 보리 및 밀과 함께 세계적으로 알려진 중요한 농산물로, 세계 총생산량의 약 92%는 아시아 여러 나라에서 생산되며, 대부분의 아시아인 들이 주식으로 섭취하고 있다.Rice, along with barley and wheat, is an important agricultural product known worldwide. Approximately 92% of the world's total production is produced in various Asian countries, and most Asians consume it as a staple food.
한국도 쌀의 주요 생산국 중 하나로, 국내에서 생산된 쌀은 종래에는 주식으로 소모되어 생산과 소비의 균형이 이루어졌으나, 최근에는 젊은 세대들은 미국이나 유럽으로부터 수입된 밀가루로 만든 빵 등을 포함한 패스트푸드를 섭취하는 빈도가 증가하여 쌀의 소비량이 급격하게 감소하고 있다.Korea is also one of the major producers of rice, and domestically produced rice was previously consumed as a staple food to maintain a balance between production and consumption. However, recently, younger generations have begun to consume fast food, including bread made from flour imported from the United States or Europe. As the frequency of consumption increases, rice consumption is rapidly decreasing.
상기와 같은 쌀 소비량의 감소문제를 해소하기 위해 정부가 정부미로 수매하는 방법이나, 쌀로 막걸리 등과 같은 술을 제조하여 소비량을 늘리려는 시도가 이루어지고 있으나, 쌀의 생산에 비하면 그 소비량이 부족한 실정이다.In order to solve the problem of decreasing rice consumption as described above, attempts are being made to increase consumption by the government purchasing rice as government rice or by manufacturing alcohol such as makgeolli from rice, but the consumption is insufficient compared to the production of rice. .
한편, 밀빵은 밀반죽을 한 후 통상 일정기간의 숙성을 거쳐 오븐 등에서 구워지거나 쪄지는 것이 일반적인데, 이때 빵의 조직은 원래 반죽보다 상당히 팽창하게 된다. 이러한 빵 조직의 팽창은 글루텐이라는 밀 단백질이 공기를 반죽 조직 내에 보유시키는 성질을 가지고 있기 때문에 유발되는 것으로 알려져 있으며, 이러한 성질로 인해 밀빵은 조직이 부드럽고 특유의 미감을 갖게 된다.On the other hand, wheat bread is generally kneaded and then aged for a certain period of time before being baked or steamed in an oven. At this time, the bread structure expands significantly compared to the original dough. It is known that this expansion of bread tissue is caused because a wheat protein called gluten has the property of retaining air within the dough tissue, and this property gives wheat bread a soft texture and a unique aesthetic.
그러나 밀을 이용한 빵은 섭취 후 소화가 잘 안되거나 속이 더부룩해지는 등 소화에 있어서 거북한 느낌을 주는 경우가 발생하거나 일부 사람에게는 알레르기를 유발하는 문제점 있었다.However, bread made from wheat may cause discomfort during digestion, such as poor digestion or bloating after consumption, or may cause allergies in some people.
본 발명의 목적은 영양성분이 풍부하게 함유되어 있으며, 우수한 기호도를 나타낼 뿐만 아니라, 백미의 색상과 모양을 나타내도록 성형되어 우수한 상품성을 나타내는 쌀알모양의 이천쌀빵 제조방법을 제공하는 것이다.The purpose of the present invention is to provide a method for manufacturing rice grain-shaped Icheon rice bread that is rich in nutrients, has excellent palatability, and is molded to exhibit the color and shape of white rice, showing excellent marketability.
본 발명의 다른 목적은 앙금에 쌀앙금을 혼합하여 건조로 인한 노화가 억제되어 우수한 보존성을 나타내는 쌀알모양의 이천쌀빵 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method of manufacturing rice grain-shaped Icheon rice bread that exhibits excellent preservation properties by mixing rice sediment with sediment to suppress aging due to drying.
본 발명의 목적은 물, 쌀 강력분, 설탕, 소금, 이스트, 제빵개량제 및 생크림을 혼합하여 반죽하는 반죽단계, 상기 반죽단계를 통해 제조된 반죽에 버터를 혼합하는 버터혼합단계, 상기 버터혼합단계를 통해 버터가 혼합된 반죽을 발효하는 제1발효단계, 상기 제1발효단계를 통해 발효된 반죽을 분할한 후에 앙금을 개재하는 앙금개재단계, 상기 앙금개재단계를 통해 앙금이 투입된 반죽을 발효하는 제2발효단계, 상기 제2발효단계를 통해 발효된 반죽을 쌀알의 형태로 성형하는 성형단계, 상기 성형단계를 통해 제조된 성형물을 발효하는 제3발효단계 및 상기 제3발효단계를 통해 발효된 성형물을 가열하는 가열단계로 이루어지는 것을 특징으로 하는 쌀알모양의 이천쌀빵 제조방법을 제공함에 의해 달성된다.The purpose of the present invention is to knead the dough by mixing water, rice flour, sugar, salt, yeast, bread improver, and fresh cream, a butter mixing step of mixing butter into the dough prepared through the kneading step, and the butter mixing step. A first fermentation step of fermenting the dough mixed with butter, a sediment intervention step of inserting the sediment after dividing the dough fermented through the first fermentation step, and a process of fermenting the dough into which the sediment is added through the sediment intervention step. 2nd fermentation step, a molding step of molding the dough fermented through the second fermentation step into the shape of rice grains, a third fermentation step of fermenting the molded product manufactured through the molding step, and the molded product fermented through the third fermentation step. This is achieved by providing a method for manufacturing rice grain-shaped Icheon rice bread, characterized in that it consists of a heating step of heating.
본 발명의 바람직한 특징에 따르면, 상기 반죽단계는 물 100 중량부, 쌀 강력분 200 내지 250 중량부, 설탕 15 내지 25 중량부, 소금 3 내지 5 중량부, 이스트 5 내지 10 중량부, 제빵개량제 3 내지 5 중량부 및 생크림 15 내지 25 중량부를 혼합하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the kneading step includes 100 parts by weight of water, 200 to 250 parts by weight of rice flour, 15 to 25 parts by weight of sugar, 3 to 5 parts by weight of salt, 5 to 10 parts by weight of yeast, and 3 to 3 parts by weight of a bread improving agent. It is made by mixing 5 parts by weight and 15 to 25 parts by weight of whipped cream.
본 발명의 더 바람직한 특징에 따르면, 상기 버터혼합단계는 상기 반죽단계를 통해 제조된 반죽에 함유된 물 100 중량부 대비 버터 5 내지 10 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the butter mixing step is performed by mixing 5 to 10 parts by weight of butter with 100 parts by weight of water contained in the dough prepared through the kneading step.
본 발명의 더욱 바람직한 특징에 따르면, 상기 제1발효단계는 15 내지 20℃의 온도에서 25 내지 25분 동안 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the first fermentation step is carried out at a temperature of 15 to 20° C. for 25 to 25 minutes.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 앙금개재단계는 상기 제1발효단계를 통해 발효된 반죽 100 중량부에 고구마 앙금 35 내지 45 중량부를 개재하여 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the sediment insertion step is performed by interposing 35 to 45 parts by weight of sweet potato sediment to 100 parts by weight of the dough fermented through the first fermentation step.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 고구마 앙금에는 상기 고구마 앙금 100 중량부 대비 쌀앙금 30 내지 50 중량부가 더 함유되며, 상기 쌀앙금은 쌀분말 100 중량부, 설탕 45 내지 55 중량부, 물엿 45 내지 55 중량부 및 정제수 150 내지 250 중량부를 혼합한 후에, 90 내지 100℃의 온도로 10 내지 20분 동안 가열한 후에, 교반하면서 상온으로 냉각하여 제조되는 것으로 한다.According to an even more preferred feature of the present invention, the sweet potato sediment further contains 30 to 50 parts by weight of rice sediment compared to 100 parts by weight of the sweet potato sediment, and the rice sediment contains 100 parts by weight of rice powder, 45 to 55 parts by weight of sugar, and starch syrup. It is prepared by mixing 45 to 55 parts by weight and 150 to 250 parts by weight of purified water, heating at a temperature of 90 to 100°C for 10 to 20 minutes, and then cooling to room temperature while stirring.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 가열단계는 140 내지 160℃의 오븐에서 10 내지 20분 동안 진행되는 것으로 한다.According to an even more preferred feature of the present invention, the heating step is carried out in an oven at 140 to 160° C. for 10 to 20 minutes.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 가열단계 이후에는 상기 가열단계를 통해 제조된 이천쌀빵의 표면에 크림치즈 혼합물을 도포하는 토핑단계가 더 진행되는 것으로 한다.According to an even more preferred feature of the present invention, after the heating step, a topping step of applying the cream cheese mixture to the surface of the Icheon rice bread produced through the heating step is further performed.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 크림치즈 혼합물은 버터 100 중량부, 크림치즈 130 내지 150 중량부, 연유 45 내지 55 중량부, 설탕 70 내지 80 중량부 및 난황 90 내지 110 중량부로 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the cream cheese mixture consists of 100 parts by weight of butter, 130 to 150 parts by weight of cream cheese, 45 to 55 parts by weight of condensed milk, 70 to 80 parts by weight of sugar, and 90 to 110 parts by weight of egg yolk. do.
본 발명에 따른 쌀알모양의 이천쌀빵 제조방법은 영양성분이 풍부하게 함유되어 있으며, 우수한 기호도를 나타낼 뿐만 아니라, 백미의 색상과 모양을 나타내도록 성형되어 우수한 상품성을 나타내는 이천쌀빵을 제공하는 탁월한 효과를 나타낸다.The method of manufacturing rice grain-shaped Icheon rice bread according to the present invention has the excellent effect of providing Icheon rice bread that is rich in nutrients and not only has excellent preference, but is also molded to show the color and shape of white rice, showing excellent marketability. indicates.
또한, 앙금에 쌀앙금을 혼합하여 건조로 인한 노화가 억제되어 우수한 보존성을 나타내는 쌀알모양의 이천쌀빵을 제공하는 탁월한 효과를 나타낸다.In addition, by mixing rice sediment with sediment, aging due to drying is suppressed, and it has the excellent effect of providing rice grain-shaped Icheon rice bread with excellent preservation properties.
도 1은 본 발명의 일 실시예에 따른 쌀알모양의 이천쌀빵 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 다른 실시예 따른 쌀알모양의 이천쌀빵 제조방법을 나타낸 순서도이다.
도 3은 본 발명의 실시예 1을 통해 제조된 쌀알모양의 이천쌀빵을 촬영하여 나타낸 사진이다.Figure 1 is a flowchart showing a method of manufacturing rice grain-shaped Icheon rice bread according to an embodiment of the present invention.
Figure 2 is a flowchart showing a method of manufacturing rice grain-shaped Icheon rice bread according to another embodiment of the present invention.
Figure 3 is a photograph showing the rice grain-shaped Icheon rice bread manufactured through Example 1 of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 쌀알모양의 이천쌀빵 제조방법은 물, 쌀 강력분, 설탕, 소금, 이스트, 제빵개량제 및 생크림을 혼합하여 반죽하는 반죽단계(S101), 상기 반죽단계(S101)를 통해 제조된 반죽에 버터를 혼합하는 버터혼합단계(S103), 상기 버터혼합단계(S103)를 통해 버터가 혼합된 반죽을 발효하는 제1발효단계(S105), 상기 제1발효단계(S105)를 통해 발효된 반죽을 분할한 후에 앙금을 개재하는 앙금개재단계(S107), 상기 앙금개재단계(S107)를 통해 앙금이 투입된 반죽을 발효하는 제2발효단계(S109), 상기 제2발효단계(S109)를 통해 발효된 반죽을 쌀알의 형태로 성형하는 성형단계(S111), 상기 성형단계(S111)를 통해 제조된 성형물을 발효하는 제3발효단계(S113) 및 상기 제3발효단계(S113)를 통해 발효된 성형물을 가열하는 가열단계(S115)로 이루어진다.The method of manufacturing rice grain-shaped Icheon rice bread according to the present invention includes a kneading step (S101) of kneading water, rice flour, sugar, salt, yeast, bread improving agent, and fresh cream, and the dough prepared through the kneading step (S101). A butter mixing step (S103) of mixing butter, a first fermentation step (S105) of fermenting the dough mixed with butter through the butter mixing step (S103), and a dough fermented through the first fermentation step (S105). After dividing, the sediment interposition step (S107), the second fermentation step (S109) of fermenting the dough into which the sediment is inserted through the sediment interposition step (S107), the fermented product through the second fermentation step (S109) A molding step (S111) of molding the dough into the shape of a rice grain, a third fermentation step (S113) of fermenting the molded product manufactured through the molding step (S111), and a molded product fermented through the third fermentation step (S113). It consists of a heating step (S115).
상기 반죽단계(S101)는 물, 쌀 강력분, 설탕, 소금, 이스트, 제빵개량제 및 생크림을 혼합하여 반죽하는 단계로, 교반기에 물 100 중량부, 쌀 강력분 200 내지 250 중량부, 설탕 15 내지 25 중량부, 소금 3 내지 5 중량부, 이스트 5 내지 10 중량부, 제빵개량제 3 내지 5 중량부 및 생크림 15 내지 25 중량부를 혼합하고 상기의 성분으로 이루어진 혼합물이 클린업될때까지 교반하는 과정으로 이루어지는데, 상기의 배합을 통해 백미의 색상을 나타내는 반죽이 제공될 수 있다.The kneading step (S101) is a step of kneading water, rice flour, sugar, salt, yeast, bread improver, and fresh cream, mixing 100 parts by weight of water, 200 to 250 parts by weight of rice flour, and 15 to 25 parts by weight of sugar in a stirrer. parts, 3 to 5 parts by weight of salt, 5 to 10 parts by weight of yeast, 3 to 5 parts by weight of bread improving agent, and 15 to 25 parts by weight of fresh cream, and stirring until the mixture of the above ingredients is cleaned. Through the combination, a dough representing the color of white rice can be provided.
상기 쌀 강력분은 영양성분이 풍부하게 함유되어 있을 뿐만 아니라, 중성지방의 체내 함량을 낮춰주고, 간기능을 보강해주며, 뇌 혈류 등을 개선하여 심혈관 질환을 개선해 주는 역할을 한다.The rice powder is not only rich in nutrients, but also lowers the body's content of neutral fat, strengthens liver function, and improves cerebral blood flow, thereby improving cardiovascular disease.
상기 버터혼합단계(S103)는 상기 반죽단계(S101)를 통해 제조된 반죽에 버터를 혼합하는 단계로, 상기 반죽단계(S101)를 통해 제조된 반죽에 함유된 물 100 중량부 대비 버터 5 내지 10 중량부를 혼합하여 이루어진다.The butter mixing step (S103) is a step of mixing butter with the dough prepared through the kneading step (S101), and is comprised of 5 to 10 parts by weight of butter relative to 100 parts by weight of water contained in the dough prepared through the kneading step (S101). It is made by mixing parts by weight.
제빵과정에서 상기와 같이 클린업 이후에 버터를 투입하는 이유는 상기 반죽단계에서 혼합되는 물과 유지성분인 버터가 잘 섞이지 않기 때문에, 상기와 같이 반죽단계에서 클린업이 완료되면 버터를 혼합하는 것이 바람직하다.The reason why butter is added after cleanup as described above in the baking process is because the water mixed in the kneading step and the butter, which is an oil component, do not mix well, so it is preferable to mix the butter after the cleanup is completed in the kneading step as described above. .
또한, 클린업 완료 이전에 버터와 같은 유지류가 혼합되면 반죽시간이 길어지고 반죽의 효율성이 저하되어 빵의 외관품질이 저하될 수 있으며, 발효과정의 효율성이 저하된다.In addition, if fats and oils such as butter are mixed before cleanup is completed, the kneading time becomes longer and the efficiency of the kneading decreases, which may reduce the appearance quality of the bread and reduce the efficiency of the fermentation process.
상기 제1발효단계(S105)는 상기 버터혼합단계(S103)를 통해 버터가 혼합된 반죽을 발효하는 단계로, 상기 버터혼합단계(S103)를 통해 버터가 혼합된 반죽을 둥글리기 한 후에 15 내지 20℃의 온도에서 25 내지 35분 동안 발효하는 과정으로 이루어진다.The first fermentation step (S105) is a step of fermenting the dough mixed with butter through the butter mixing step (S103). After rounding the dough mixed with butter through the butter mixing step (S103), the dough is mixed with butter for 15 to 15 minutes. It consists of fermentation at a temperature of 20°C for 25 to 35 minutes.
상기의 과정으로 이루어지는 제1발효단계(S105)를 통해 반죽이 부풀어 오르면서 찰기가 향상된 반죽이 제공된다.Through the first fermentation step (S105) consisting of the above process, the dough swells and a dough with improved stickiness is provided.
상기 앙금개재단계(S107)는 상기 제1발효단계(S105)를 통해 발효된 반죽을 분할한 후에 앙금을 개재하는 단계로, 상기 제1발효단계(S105)를 통해 발효된 반죽 100 중량부에 고구마 앙금 35 내지 45 중량부를 개재하여 이루어진다.The sediment insertion step (S107) is a step of interposing the sediment after dividing the dough fermented through the first fermentation step (S105). Sweet potatoes are added to 100 parts by weight of the dough fermented through the first fermentation step (S105). It is comprised of 35 to 45 parts by weight of sediment.
상기 고구마는 노화방지 및 피로회복 시력향상 및 성인병 예방에 효과를 나타내는 프로비타민 A의 전구체인 베타카로틴과 비타민B1, B2, C 등이 다량 함유되어 있으며, 식이섬유가 풍부하게 함유되어 변비, 비만, 지방간 및 대장암 등을 개선하는 효과를 나타낸다.The sweet potato contains a large amount of beta-carotene and vitamins B1, B2, and C, which are precursors of provitamin A, which are effective in preventing aging, recovering from fatigue, improving vision, and preventing adult diseases. It is also rich in dietary fiber, helping to prevent constipation, obesity, and other diseases. It has the effect of improving fatty liver disease and colon cancer.
이때, 상기 고구마 앙금은 고구마를 증숙된 후에 껍질을 제거한 고구마 100 중량부에 설탕 20 내지 30 중량부, 물엿 5 내지 10 중량부 및 한천 0.5 내지 1 중량부를 혼합하여 제조되는 것이 바람직하다.At this time, the sweet potato sediment is preferably prepared by mixing 20 to 30 parts by weight of sugar, 5 to 10 parts by weight of starch syrup, and 0.5 to 1 part by weight of agar with 100 parts by weight of sweet potatoes whose skins have been removed after steaming.
상기와 같이 한천이 혼합된 고구마 앙금은 식이섬유가 풍부하게 함유되어 있어 혈당의 상승을 억제하며, 장건강을 증진키시는 효과를 나타내는데, 상기 고구마 앙금의 함량이 35 중량부 미만이면 상기의 효과가 미미하며 기호도가 낮아지고, 상기 고구마 앙금의 함량이 45 중량부를 초과하게 되면 쌀빵의 단맛이 지나치게 증가하여 기호도가 저하되며, 고구마 앙금이 반죽의 외부로 빠져나와 쌀빵의 외관품질을 저하시킬 수 있다.Sweet potato sediment mixed with agar as described above is rich in dietary fiber and has the effect of suppressing the rise in blood sugar levels and improving intestinal health. If the content of the sweet potato sediment is less than 35 parts by weight, the above effect is achieved. It is insignificant and the preference is low, and if the content of the sweet potato sediment exceeds 45 parts by weight, the sweetness of the rice bread increases excessively and the preference decreases, and the sweet potato sediment may come out of the dough and reduce the appearance quality of the rice bread.
또한, 상기 고구마 앙금에는 상기 고구마 앙금 100 중량부 대비 쌀앙금 30 내지 50 중량부가 더 함유될 수도 있는데, 쌀앙금이 함유되면 쌀의 풍미가 향상되어 쌀빵의 상품성이 향상될 뿐만 아니라, 쌀 앙금에 함유된 수분으로 인해 빵이 굳어지는 빵의 노화를 방지할 수 있다.In addition, the sweet potato bean may contain an additional 30 to 50 parts by weight of rice bean compared to 100 parts by weight of the sweet potato bean. When the rice bean is contained, the flavor of the rice is improved, which not only improves the marketability of the rice bread, but is also contained in the rice bean. It can prevent the aging of bread, which causes the bread to harden due to the accumulated moisture.
일반적으로 빵은 제조 후에 수분이 건조되면서 딱딱하게 굳는 노화현상이 발생하게 되는데, 상기의 쌀앙금은 쌀의 침수성이 좋아, 앙금으로서의 높은 점성을 만족하면서도 함수율이 좋기 때문에, 쌀의 함량 대비 약 400% 정도의 물을 보지할 수 있어 빵의 건조로 인한 노화를 억제하는 역할을 한다.In general, bread undergoes the aging phenomenon of hardening as moisture dries after manufacturing, but the above rice bean paste has good water permeability of rice, satisfies the high viscosity of bean paste and has a good water content, so it has about 400% moisture content compared to rice. It can retain about % of water and plays a role in suppressing aging caused by drying of bread.
이때, 상기 쌀앙금은 쌀분말 100 중량부, 설탕 45 내지 55 중량부, 물엿 45 내지 55 중량부 및 정제수 150 내지 250 중량부를 혼합한 후에, 90 내지 100℃의 온도로 10 내지 20분 동안 가열한 후에, 교반하면서 상온으로 냉각하여 제조되는 것을 사용하는 것이 바람직하다.At this time, the rice bean paste is made by mixing 100 parts by weight of rice powder, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of starch syrup, and 150 to 250 parts by weight of purified water, and then heated at a temperature of 90 to 100 ° C. for 10 to 20 minutes. Afterwards, it is preferable to use one prepared by cooling to room temperature while stirring.
상기 제2발효단계(S109)는 상기 앙금개재단계(S107)를 통해 앙금이 투입된 반죽을 발효하는 단계로, 상기 앙금개재단계(S107)를 통해 앙금이 투입된 반죽을 15 내지 20℃의 온도에서 10 내지 20분 동안 발효하는 과정으로 이루어진다.The second fermentation step (S109) is a step of fermenting the dough into which the sediment has been added through the sediment interposition step (S107). The dough into which the sediment has been added through the sediment interposition step (S107) is fermented at a temperature of 15 to 20 ° C. It consists of a fermentation process for 20 minutes.
상기 성형단계(S111)는 상기 제2발효단계(S109)를 통해 발효된 반죽을 쌀알의 형태로 성형하는 단계로, 상기 제2발효단계(S109)를 통해 발효된 반죽을 쌀알의 형태로 성형한 후에, 성형된 성형물에 쌀눈과 같은 분위를 절개해 내고, 상기 절개부에 쌀가루를 도포하여 쌀눈이 형성된 쌀알의 형태로 성형하는 과정으로 이루어진다.The forming step (S111) is a step of molding the dough fermented through the second fermentation step (S109) into the shape of rice grains. The dough fermented through the second fermentation step (S109) is molded into the shape of rice grains. Afterwards, the molding process consists of cutting out parts such as rice germs in the molded product, applying rice powder to the incisions, and molding them into the shape of rice grains with the rice germs formed.
상기의 과정으로 이루어지는 성형단계(S111)를 거치면, 외관이 쌀알과 매우 흡수하게 형성되어 소비자의 기호도와 상품성이 향상된 쌀빵을 제공할 수 있다.After going through the forming step (S111) consisting of the above process, rice bread can be provided with an exterior that is very absorbent with rice grains and has improved consumer preference and marketability.
상기 제3발효단계(S113)는 상기 성형단계(S111)를 통해 제조된 성형물을 발효하는 단계로, 상기 성형단계(S111)를 통해 제조된 성형물을 15 내지 20℃의 온도에서 15 내지 25분 동안 발효하는 과정으로 이루어진다.The third fermentation step (S113) is a step of fermenting the molded product manufactured through the molding step (S111), and the molded product manufactured through the molding step (S111) is fermented at a temperature of 15 to 20° C. for 15 to 25 minutes. It consists of a fermentation process.
상기 가열단계(S115)는 상기 제3발효단계(S113)를 통해 발효된 성형물을 가열하는 단계로, 상기 제3발효단계(S113)를 통해 발효된 성형물을 140 내지 160℃의 오븐에서 10 내지 20분 동안 가열하는 과정으로 진행되는 것이 바람직하다.The heating step (S115) is a step of heating the molded product fermented through the third fermentation step (S113). The molded product fermented through the third fermentation step (S113) is heated in an oven at 140 to 160° C. for 10 to 20 minutes. It is desirable to proceed with the heating process for minutes.
상기의 가열단계(S115)에서 가열온도가 140℃ 미만이거나 가열시간이 10분 미만이면 쌀빵이 제대로 익혀지지않고, 상기 가열온도가 160℃를 초과하거나 가열시간이 20분을 초과하게 되면 성형물의 탄화가 진행되어 탄맛이 증가하기 때문에 바람직하지 못하다.In the heating step (S115), if the heating temperature is less than 140°C or the heating time is less than 10 minutes, the rice bread is not cooked properly, and if the heating temperature exceeds 160°C or the heating time is longer than 20 minutes, the molded product is carbonized. This is undesirable because it progresses and the burnt taste increases.
또한, 상기 가열단계(S115) 이후에는 상기 가열단계(S115)를 통해 제조된 이천쌀빵의 표면에 크림치즈 혼합물을 도포하는 토핑단계(S117)가 더 진행될 수도 있는데, 상기 가열단계(S115)를 통해 제조된 이천쌀빵 100 중량부의 표면에, 크림치즈 혼합물 5 내지 10 중량부를 도포하는 과정으로 이루어지는 것이 바람직하다.In addition, after the heating step (S115), a topping step (S117) of applying the cream cheese mixture to the surface of the Icheon rice bread manufactured through the heating step (S115) may be further performed. Through the heating step (S115) It is preferable to apply 5 to 10 parts by weight of the cream cheese mixture on the surface of 100 parts by weight of the prepared Icheon rice bread.
상기의 토핑단계(S117)를 통해 크림치즈 혼합물이 도포되면 풍미와 기호도가 더욱 향상된 이천쌀빵이 제공될 수 있는데, 상기 크림치즈 혼합물의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 크림치즈 혼합물의 함량이 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 느끼한 맛이 지나치게 증가하여 기호도가 저하될 수 있다.When the cream cheese mixture is applied through the topping step (S117), Icheon rice bread with improved flavor and preference can be provided. If the content of the cream cheese mixture is less than 5 parts by weight, the effect is minimal, and the cream If the content of the cheese mixture exceeds 10 parts by weight, the above effects are not significantly improved, and the greasy taste may increase excessively, thereby reducing preference.
이때, 상기 크림치즈 혼합물은 버터 100 중량부, 크림치즈 130 내지 150 중량부, 연유 45 내지 55 중량부, 설탕 70 내지 80 중량부 및 난황 90 내지 110 중량부로 이루어지는 것이 바람직하다.At this time, the cream cheese mixture is preferably composed of 100 parts by weight of butter, 130 to 150 parts by weight of cream cheese, 45 to 55 parts by weight of condensed milk, 70 to 80 parts by weight of sugar, and 90 to 110 parts by weight of egg yolk.
이하에서는, 본 발명에 따른 쌀알모양의 이천쌀빵 제조방법 및 그 제조방법을 통해 제조된 이천쌀빵의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method for manufacturing rice grain-shaped Icheon rice bread according to the present invention and the physical properties of Icheon rice bread manufactured through the manufacturing method will be described using examples.
<제조예 1> 반죽의 제조<Preparation Example 1> Preparation of dough
물 100 중량부, 쌀 강력분 225 중량부, 설탕 20 중량부, 소금 4 중량부, 이스트 8 중량부, 제빵개량제 4 중량부 및 생크림 20 중량부를 혼합하고, 상기의 성분으로 이루어진 혼합물이 클린업되면, 버터 8 중량부를 혼합하여 반죽을 제조하였다.100 parts by weight of water, 225 parts by weight of rice flour, 20 parts by weight of sugar, 4 parts by weight of salt, 8 parts by weight of yeast, 4 parts by weight of bread improving agent and 20 parts by weight of fresh cream are mixed, and when the mixture of the above ingredients is cleaned up, butter Dough was prepared by mixing 8 parts by weight.
<제조예 2> 고구마 앙금의 제조<Preparation Example 2> Preparation of sweet potato sediment
증숙된 후에 껍질을 제거한 고구마 100 중량부에 설탕 25 중량부, 물엿 8 중량부 및 한천 1 중량부를 혼합하여 고구마 앙금을 제조하였다.Sweet potato sediment was prepared by mixing 25 parts by weight of sugar, 8 parts by weight of starch syrup, and 1 part by weight of agar with 100 parts by weight of peeled sweet potatoes after steaming.
<제조예 3> 쌀 앙금의 제조<Production Example 3> Production of rice sediment
쌀분말 100 중량부, 설탕 50 중량부, 물엿 50 중량부 및 정제수 200 중량부를 혼합한 후에, 95℃의 온도로 15분 동안 가열한 후에, 교반하면서 상온으로 냉각하여 쌀 앙금을 제조하였다.Rice sediment was prepared by mixing 100 parts by weight of rice powder, 50 parts by weight of sugar, 50 parts by weight of starch syrup, and 200 parts by weight of purified water, heated to a temperature of 95°C for 15 minutes, and then cooled to room temperature while stirring.
<제조예 4> 크림치즈 혼합물의 제조<Preparation Example 4> Preparation of cream cheese mixture
크림치즈 혼합물은 버터 100 중량부, 크림치즈 140 중량부, 연유 50 중량부, 설탕 75 중량부 및 난황 97 중량부를 혼합하여 크림치즈 혼합물을 제조하였다.The cream cheese mixture was prepared by mixing 100 parts by weight of butter, 140 parts by weight of cream cheese, 50 parts by weight of condensed milk, 75 parts by weight of sugar, and 97 parts by weight of egg yolk.
<실시예 1><Example 1>
상기 제조예 1을 통해 제조된 반죽을 둥글리기 한 후에 18℃의 온도에서 30분 동안 발효한 후에, 발효된 반죽 100 중량부의 내부에 상기 제조예 2를 통해 제조된 고구마 앙금 40 중량부를 개재하고, 고구마 앙금이 개재된 반죽을 18℃의 온도에서 15분 동안 발효하고, 발효된 반죽을 쌀알의 형태로 성형하고, 성형된 성형물을 18℃의 온도에서 20분 동안 발효한 후에 150℃의 오븐에서 15분 동안 가열하여 쌀알모양의 이천쌀빵을 제조하였다.After the dough prepared through Preparation Example 1 was rounded and fermented at a temperature of 18°C for 30 minutes, 40 parts by weight of the sweet potato sediment prepared through Preparation Example 2 was placed inside 100 parts by weight of the fermented dough, The dough containing sweet potato sediment is fermented at a temperature of 18°C for 15 minutes, the fermented dough is molded into the shape of rice grains, and the molded product is fermented at a temperature of 18°C for 20 minutes and then baked in an oven at 150°C for 15 minutes. Rice grain-shaped Icheon rice bread was prepared by heating for several minutes.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 고구마 앙금 대신 상기 제조예 2를 통해 제조된 고구마 앙금 100 중량부 및 상기 제조예 3을 통해 제조된 쌀앙금 40 중량부로 이루어진 앙금혼합물을 사용하여 쌀알모양의 이천쌀빵을 제조하였다.Proceed in the same manner as in Example 1, except that instead of the sweet potato sediment, a sediment mixture consisting of 100 parts by weight of the sweet potato sediment prepared through Preparation Example 2 and 40 parts by weight of the rice sediment prepared through Preparation Example 3 was used to make rice grain-shaped Icheon. Rice bread was manufactured.
<실시예 3><Example 3>
상기 실시예 1을 통해 제조된 쌀알모양의 이천쌀빵 100 중량부의 표면에 상기 제조예 4를 통해 제조된 크림치즈 혼합물 8 중량부를 도포하여 쌀알모양의 이천쌀빵을 제조하였다.Rice grain-shaped Icheon rice bread was manufactured by applying 8 parts by weight of the cream cheese mixture prepared in Preparation Example 4 to the surface of 100 parts by weight of the rice grain-shaped Icheon rice bread prepared in Example 1.
<비교예 1><Comparative Example 1>
상기 실시예 1과 동일하게 진행하되, 고구마 앙금 10 중량부를 개재하여 쌀알모양의 이천쌀빵을 제조하였다.Proceeding in the same manner as in Example 1, rice grain-shaped Icheon rice bread was prepared using 10 parts by weight of sweet potato sediment.
<비교예 2><Comparative Example 2>
상기 실시예 1과 동일하게 진행하되, 고구마 앙금 80 중량부를 개재하여 쌀알모양의 이천쌀빵을 제조하였다.Proceeding in the same manner as in Example 1, rice grain-shaped Icheon rice bread was manufactured using 80 parts by weight of sweet potato sediment.
상기 실시예 1 내지 3 및 비교예 1 내지 2를 통해 제조된 쌀알모양의 이천쌀빵의 맛, 향, 식감, 외관, 보존성 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste, aroma, texture, appearance, preservability, and overall preference of the rice grain-shaped Icheon rice bread prepared through Examples 1 to 3 and Comparative Examples 1 to 2 were measured and are shown in Table 1 below.
{단, 상기 맛, 향, 식감, 외관 및 전체적인 기호도는 피시험자 50명을 대상으로 5점척도법으로 조사한 후에 평균값으로 나타내었으며, 상기 보존성은 제조된 빵이 건조되어 노화되는 시간을 측정하는 방법을 이용하였다.{However, the taste, aroma, texture, appearance, and overall preference were expressed as average values after surveying 50 test subjects using a 5-point scale, and the preservability was measured by measuring the drying and aging time of the manufactured bread. used.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}
<표 1> <Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 쌀알모양의 이천쌀빵은 맛, 향, 식감, 외관, 보존성 및 전체적인 기호도가 우수할 뿐만 아니라 우수한 보존성을 나타낸다.As shown in Table 1, the rice grain-shaped Icheon rice bread manufactured through Examples 1 to 3 of the present invention not only has excellent taste, aroma, texture, appearance, preservability, and overall preference, but also exhibits excellent preservability.
특히, 실시예 2를 통해 제조된 쌀알모양의 이천쌀빵은 쌀앙금이 함유되어 더욱 우수한 보존성을 나타내는 것을 알 수 있다.In particular, it can be seen that the rice grain-shaped Icheon rice bread prepared through Example 2 shows better preservation properties because it contains rice bean paste.
본 발명에 따른 쌀알모양의 이천쌀빵 제조방법은 영양성분이 풍부하게 함유되어 있으며, 우수한 기호도를 나타낼 뿐만 아니라, 쌀알모양으로 성형되어 우수한 상품성을 나타내는 이천쌀빵을 제공하는 탁월한 효과를 나타낸다.The method for producing rice grain-shaped Icheon rice bread according to the present invention is rich in nutrients and not only has excellent preference, but also has the excellent effect of providing Icheon rice bread that is molded into a rice grain shape and exhibits excellent marketability.
따라서, 본 발명에 따른 쌀알모양의 이천쌀빵 제조방법은 영양성분이 풍부하게 함유되어 있으며, 우수한 기호도를 나타낼 뿐만 아니라, 백미의 색상과 모양을 나타내도록 성형되어 우수한 상품성을 나타내는 이천쌀빵을 제공한다.Therefore, the method for manufacturing rice grain-shaped Icheon rice bread according to the present invention provides Icheon rice bread that is rich in nutrients, has excellent palatability, and is molded to show the color and shape of white rice, showing excellent marketability.
또한, 앙금에 쌀앙금을 혼합하여 건조로 인한 노화가 억제되어 우수한 보존성을 나타내는 쌀알모양의 이천쌀빵을 제공한다.In addition, by mixing rice sediment with sediment, aging due to drying is suppressed and rice grain-shaped Icheon rice bread is provided, showing excellent preservation properties.
S101 ; 반죽단계
S103 ; 버터혼합단계
S105 ; 제1발효단계
S107 ; 앙금개재단계
S109 ; 제2발효단계
S111 ; 성형단계
S113 ; 제3발효단계
S115 ; 가열단계
S117 ; 토핑단계S101 ; Kneading stage
S103 ; Butter mixing step
S105 ; First fermentation step
S107 ; Sediment intervention stage
S109 ; Second fermentation stage
S111 ; Molding stage
S113 ; Third fermentation step
S115 ; Heating step
S117 ; Topping stage
Claims (9)
상기 반죽단계를 통해 제조된 반죽에 버터를 혼합하는 버터혼합단계;
상기 버터혼합단계를 통해 버터가 혼합된 반죽을 발효하는 제1발효단계;
상기 제1발효단계를 통해 발효된 반죽을 분할한 후에 앙금을 개재하는 앙금개재단계;
상기 앙금개재단계를 통해 앙금이 투입된 반죽을 발효하는 제2발효단계;
상기 제2발효단계를 통해 발효된 반죽을 쌀알의 형태로 성형하는 성형단계;
상기 성형단계를 통해 제조된 성형물을 발효하는 제3발효단계; 및
상기 제3발효단계를 통해 발효된 성형물을 가열하는 가열단계;로 이루어지며,
상기 반죽단계는 물 100 중량부, 쌀 강력분 200 내지 250 중량부, 설탕 15 내지 25 중량부, 소금 3 내지 5 중량부, 이스트 5 내지 10 중량부, 제빵개량제 3 내지 5 중량부 및 생크림 15 내지 25 중량부를 혼합하여 이루어지고,
상기 제1발효단계는 15 내지 20℃의 온도에서 25 내지 35분 동안 이루어지며,
상기 앙금개재단계는 상기 제1발효단계를 통해 발효된 반죽 100 중량부에 고구마 앙금 35 내지 45 중량부를 개재하여 이루어지는 것을 특징으로 하는 쌀알모양의 이천쌀빵 제조방법.
A kneading step of mixing water, rice flour, sugar, salt, yeast, bread improver, and fresh cream;
A butter mixing step of mixing butter with the dough prepared through the kneading step;
A first fermentation step of fermenting the dough mixed with butter through the butter mixing step;
A sediment interposition step of interposing sediment after dividing the dough fermented through the first fermentation step;
A second fermentation step of fermenting the dough into which the sediment is added through the sediment intervention step;
A molding step of molding the dough fermented through the second fermentation step into the shape of rice grains;
A third fermentation step of fermenting the molded product manufactured through the molding step; and
It consists of a heating step of heating the molded product fermented through the third fermentation step,
The kneading step includes 100 parts by weight of water, 200 to 250 parts by weight of rice flour, 15 to 25 parts by weight of sugar, 3 to 5 parts by weight of salt, 5 to 10 parts by weight of yeast, 3 to 5 parts by weight of baking improver, and 15 to 25 parts by weight of fresh cream. It is made by mixing parts by weight,
The first fermentation step is carried out at a temperature of 15 to 20 ° C. for 25 to 35 minutes,
The sediment insertion step is a method of manufacturing rice grain-shaped Icheon rice bread, characterized in that 35 to 45 parts by weight of sweet potato sediment is interposed with 100 parts by weight of the dough fermented through the first fermentation step.
상기 버터혼합단계는 상기 반죽단계를 통해 제조된 반죽에 함유된 물 100 중량부 대비 버터 5 내지 10 중량부를 혼합하여 이루어지는 것을 특징으로 하는 쌀알모양의 이천쌀빵 제조방법.
In claim 1,
The butter mixing step is a rice grain-shaped Icheon rice bread manufacturing method, characterized in that it is achieved by mixing 5 to 10 parts by weight of butter with 100 parts by weight of water contained in the dough prepared through the kneading step.
상기 고구마 앙금에는 상기 고구마 앙금 100 중량부 대비 쌀앙금 30 내지 50 중량부가 더 함유되며,
상기 쌀앙금은 쌀분말 100 중량부, 설탕 45 내지 55 중량부, 물엿 45 내지 55 중량부 및 정제수 150 내지 250 중량부를 혼합한 후에, 90 내지 100℃의 온도로 10 내지 20분 동안 가열한 후에, 교반하면서 상온으로 냉각하여 제조되는 것을 특징으로 하는 쌀알모양의 이천쌀빵 제조방법.
In claim 1,
The sweet potato sediment further contains 30 to 50 parts by weight of rice sediment relative to 100 parts by weight of the sweet potato sediment,
The rice bean paste is made by mixing 100 parts by weight of rice powder, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of starch syrup, and 150 to 250 parts by weight of purified water, and then heated at a temperature of 90 to 100 ° C. for 10 to 20 minutes, A method of manufacturing rice grain-shaped Icheon rice bread, characterized in that it is manufactured by cooling to room temperature while stirring.
상기 가열단계는 140 내지 160℃의 오븐에서 10 내지 20분 동안 진행되는 것을 특징으로 하는 쌀알모양의 이천쌀빵 제조방법.
In claim 1,
A method of manufacturing rice grain-shaped Icheon rice bread, characterized in that the heating step is carried out in an oven at 140 to 160 ° C. for 10 to 20 minutes.
상기 가열단계 이후에는 상기 가열단계를 통해 제조된 이천쌀빵의 표면에 크림치즈 혼합물을 도포하는 토핑단계가 더 진행되는 것을 특징으로 하는 쌀알모양의 이천쌀빵 제조방법.
In claim 1,
After the heating step, a method of manufacturing rice grain-shaped Icheon rice bread, characterized in that a topping step of applying a cream cheese mixture to the surface of the Icheon rice bread manufactured through the heating step is further performed.
상기 크림치즈 혼합물은 버터 100 중량부, 크림치즈 130 내지 150 중량부, 연유 45 내지 55 중량부, 설탕 70 내지 80 중량부 및 난황 90 내지 110 중량부로 이루어지는 것을 특징으로 하는 쌀알모양의 이천쌀빵 제조방법.In claim 8,
The cream cheese mixture is a rice grain-shaped Icheon rice bread manufacturing method, characterized in that it consists of 100 parts by weight of butter, 130 to 150 parts by weight of cream cheese, 45 to 55 parts by weight of condensed milk, 70 to 80 parts by weight of sugar, and 90 to 110 parts by weight of egg yolk. .
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