KR20070119136A - Bean-jam bun and baking recipe thereof - Google Patents

Bean-jam bun and baking recipe thereof Download PDF

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KR20070119136A
KR20070119136A KR1020060053338A KR20060053338A KR20070119136A KR 20070119136 A KR20070119136 A KR 20070119136A KR 1020060053338 A KR1020060053338 A KR 1020060053338A KR 20060053338 A KR20060053338 A KR 20060053338A KR 20070119136 A KR20070119136 A KR 20070119136A
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bread
red bean
red
bean
dough
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KR100815457B1 (en
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하경란
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하경란
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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
    • A21D13/04—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
    • A21D13/31—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
    • 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
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/362—Leguminous plants
    • 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
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

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  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Agronomy & Crop Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Sweet red-bean bread and its preparation method are provided to reduce a sweet taste slightly by mixing mashed red-bean and glutinous rice cake in making red-bean jam, and to impart the savory taste of walnut to the bread. Sweet red-bean bread comprises: a main body(110) of bread containing 16g of sugar, 12g of butter, 2g of salt, 2g of powdered milk, 3g of yeast, 18g of egg, 7g of water, and 100g of rice flour; and red-bean jam(120) having the same weight as the main body of bread, wherein the rice flour consists of 80~50wt% of polished rice flour and 20~50wt% of black rice flour. In addition, walnut(130) is added to any place of the main body of bread, and the red-bean jam is made by mixing mashed red-bean and glutinous rice cake in a weight ratio of 1:1. A method for preparing the sweet red-bean bread comprises the steps of: making dough by using rice flour as a main ingredient, stuffing the dough with red-bean jam, and baking the dough with red-bean jam.

Description

단팥빵과 그 제조방법{Bean-jam bun and baking recipe thereof}Bean-jam bun and baking method

도 1은 종래의 단팥빵을 도시한 도면,1 is a view showing a conventional red bean bread,

도 2는 본 발명에 따른 단팥빵 제조방법을 보인 플로우 챠트,Figure 2 is a flow chart showing a red bean bread manufacturing method according to the present invention,

도 3은 도 2의 과정으로 제조된 단팥빵을 도시한 도면.3 is a view showing a red bean bread prepared by the process of FIG.

<도면의 주요부분에 대한 부호의 설명><Description of the symbols for the main parts of the drawings>

110...빵 본체 120...팥소110 ... bread body 120 ... bean jam

130...호두130 ... Walnut

본 발명은 빵 안에 팥소를 넣어 만든 단팥빵에 관한 것으로서, 특히 밀가루 대신 쌀을 이용해서 만든 단팥빵과 그 제조방법에 관한 것이다.The present invention relates to a red bean bread made by putting red bean paste in bread, and more particularly, to a red bean bread made using rice instead of flour and a method of manufacturing the same.

일반적으로 시중에 판매되고 있는 단팥빵을 잘라보면, 도 1에 도시된 바와 같이, 밀가루로 된 빵(11)안에 팥소(12)가 들어있는 모양을 하고 있다. 즉, 밀가루를 주성분으로 한 반죽을 만들고, 그 반죽을 일정량 떼어내서 팥소(12)를 안에 넣고 적당한 빵의 형태로 빚은 다음, 오븐에 넣어서 구우면 반죽이 부풀면서 이와 같은 단팥빵이 만들어지게 되는 것이다.In general, when cutting the red bean bread that is sold on the market, as shown in Figure 1, the bean jam 12 in the bread 11 is made of flour. That is, the dough is made of flour as a main ingredient, and a certain amount of the dough is removed, put the red bean paste (12) in the form of the appropriate bread, and then put in the oven to bake, the dough is swollen, such a red bean bread is made.

그런데, 이러한 기존의 단팥빵은 밀가루를 주성분으로 하기 때문에, 쌀로 만든 음식에 비해 상대적으로 소화도 잘 안 되고 포만감도 그다지 느끼지 못하는 단점이 있다. 그리고, 팥소로 들어가는 단팥의 단맛이 매우 강하기 때문에, 성인들이 먹기에는 다소 부담이 되고, 또 그 강한 단맛 때문에 쉽게 질리게 되는 문제도 있다. However, since the existing red bean bread as a main ingredient, compared to food made of rice is relatively difficult to digest and does not feel much satiety. In addition, since the sweetness of the red bean that enters the red bean paste is very strong, it is somewhat burdensome for adults to eat, and there is a problem that it becomes easily tired because of its strong sweetness.

따라서, 이러한 문제를 해결하여, 남녀노소가 모두 부담없이 즐길 수 있도록 만들어진 새로운 단팥빵과 그 제법이 요구되고 있다.Therefore, to solve this problem, a new sweet red bean bread made by both sexes can enjoy casually and its manufacturing method is required.

본 발명은 상기의 필요성을 감안하여 창출된 것으로서, 밀가루빵의 단점을 보완하고 단맛을 적절히 억제함으로써, 누구나 질리지 않고 즐길 수 있도록 만들어진 단팥빵과 그 제조방법을 제공하는데 목적이 있다. The present invention has been made in view of the above necessity, and an object of the present invention is to provide a red bean bread and a manufacturing method thereof, which can be enjoyed without getting tired by supplementing the shortcomings of the wheat bread and appropriately suppressing the sweetness.

본 발명의 다른 목적 및 장점들은 하기에 설명될 것이며, 본 발명의 실시예에 의해 알게 될 것이다. 또한, 본 발명의 목적 및 장점들은 청구 범위에 나타낸 수단 및 조합에 의해 실현될 수 있다.Other objects and advantages of the invention will be described below and will be appreciated by the embodiments of the invention. In addition, the objects and advantages of the invention may be realized by the means and combinations indicated in the claims.

상기의 목적을 달성하기 위한 본 발명은, 빵 본체와, 그 안에 들어있는 팥소를 포함하여 이루어진 단팥빵에 있어서, 상기 빵 본체는 쌀가루를 주성분으로 만들어진 것을 특징으로 한다.The present invention for achieving the above object, in the red bean bread comprising a bread body, and the bean paste contained therein, the bread body is characterized in that the bread powder is made of the main ingredient.

또한, 상기의 목적을 달성하기 위한 본 발명의 단팥빵 제조방법은, 빵 반죽을 준비하는 단계와, 상기 반죽 안에 팥소를 넣는 단계 및, 상기 팥소가 들어간 반 죽을 구워서 제빵하는 단계를 포함하며, 상기 반죽은 쌀가루를 주성분으로 만드는 것을 특징으로 한다.In addition, the method of manufacturing a sweet red bean bread of the present invention for achieving the above object, comprising the steps of preparing a bread dough, the step of putting the red bean paste in the dough, and baking and baking the half porridge containing the red bean paste, the dough Silver rice flour is characterized in that the main ingredient.

여기서, 상기 쌀가루는 백미분 80~50wt%와 흑미분 20~50wt%의 혼합물이 될 수 있다. Here, the rice flour may be a mixture of white powder 80 ~ 50wt% and black powder 20 ~ 50wt%.

그리고, 상기 빵 본체는 설탕 16gr, 버터 12gr, 소금 2gr, 분유 2gr, 이스트 3gr, 계란 18gr, 물 7gr과 상기 쌀가루 100gr으로 이루어지며, 상기 팥소는 상기 빵 본체의 중량과 동일 중량으로 충전되는 것이 바람직하다.In addition, the bread body is composed of sugar 16gr, butter 12gr, salt 2gr, powdered milk 2gr, yeast 3gr, eggs 18gr, water 7gr and the rice flour 100gr, the bean paste is preferably filled with the same weight as the weight of the bread body. Do.

또한, 상기 빵 본체의 임의 위치에 호두가 심어질 수 있으며, 상기 팥소는 단팥과 찹쌀떡이 1:1 무게비율로 혼합된 것이 좋다.In addition, the walnut may be planted at any position of the bread body, the red bean paste is preferably mixed red beans and glutinous rice cake in a 1: 1 weight ratio.

이하 첨부된 도면을 참조로 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 이에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, terms or words used in the present specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors should properly explain the concept of terms in order to best explain their own invention. Based on the principle that can be defined, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.

따라서, 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다. Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiment of the present invention and do not represent all of the technical idea of the present invention, various modifications that can be replaced at the time of the present application It should be understood that there may be equivalents and variations.

도 2는 본 발명에 따른 단팥빵의 제조 플로우를 나타낸 챠트이고, 도 3은 그 결과로 제조된 단팥빵을 도시한 것이다.Figure 2 is a chart showing the manufacturing flow of red bean bread according to the present invention, Figure 3 shows the resulting red bean bread.

우선, 본 발명의 단팥빵도 빵의 본체(110) 속에 팥소(120)가 들어있는 구조로 되어 있는데, 여기서 본체(110)의 주성분은 쌀가루로 이루어진다. 즉, 기존처럼 밀가루를 주성분으로 하는 것이 아니라, 흑미와 백미가 혼합된 쌀가루를 밀가루 대신 주성분으로 함으로써, 일반 밥과 같이 소화가 잘 되고 포만감도 줄 수 있는 빵()을 만든 것이다. 이 빵의 자세한 제조과정은 다음과 같다.First, the red bean bread of the present invention also has a structure in which the bean paste 120 is contained in the main body 110 of the bread, where the main component of the main body 110 is made of rice flour. In other words, instead of using flour as a main ingredient, rice flour mixed with black and white rice is used as a main ingredient instead of flour, so that it is easily digested and gives a satiety like ordinary rice. The detailed manufacturing process of this bread is as follows.

먼저, 빵의 본체(110)를 만들 반죽과 본체(110) 안에 들어갈 팥소(120)를 각각 준비한다(S1). 이 반죽(110)은 위에서 언급한 바대로 쌀가루를 주성분으로 한 것으로, 쌀가루로는 백미분 80~50wt%와 흑미분 20~50wt%가 혼합된 것을 사용한다. 즉, 백미가 80gr이면 흑미는 20gr, 백미가 50gr이면 흑미도 50gr인 식으로 비율을 맞춰서 100gr의 쌀가루를 준비한다. 이렇게 준비된 쌀가루 100gr을 주성분으로 해서, 설탕 16gr, 버터 12gr, 소금 2gr, 분유 2gr, 이스트 3gr, 계란 18gr, 물 7gr을 섞어 반죽을 만든다. 상기 팥소는 상기 빵 본체의 중량과 동일 중량으로 준비되는데, 이 팥소(120)는 단팥과 찹쌀떡을 1:1의 혼합비로 구성한다. 이 찹쌀떡은 단팥의 단맛을 약간 희석시켜주어 먹는 사람으로 하여금 쉽게 질리지 않도록 해주는 역할을 한다. First, prepare the dough to make the main body 110 of the bread and the bean paste 120 to be put into the main body 110, respectively (S1). This dough 110 is a main ingredient as mentioned above as rice flour, rice flour is used to mix 80 ~ 50wt% white powder and 20 ~ 50wt% black powder. That is, if white rice is 80gr, black rice is 20gr, and if white rice is 50gr, black rice is 50gr. Using 100 gr of prepared rice flour as a main ingredient, 16 gr of sugar, 12 gr of butter, 2 gr of salt, 2 gr of powdered milk, 3 gr of yeast, 18 gr of eggs, and 7 gr of water are mixed to form a dough. The red bean paste is prepared in the same weight as the weight of the bread body, the bean paste 120 is composed of a 1: 1 ratio of sweet red bean and glutinous rice cake. This glutinous rice cake slightly dilutes the sweet taste of red beans, so that the person who eats it does not get tired easily.

이렇게 반죽을 만든 후에는 약 30gr 정도씩을 떼어내서 대략적인 빵모양으로 성형하고, 그 안에 상기와 같이 준비된 팥소(120)를 넣는다(S2). After the dough is made, remove about 30gr each and shape the bread shape approximately, and put the bean jam 120 prepared as described above (S2).

이후, 최종적인 둥근빵 모양으로 성형한 다음(S3), 빵의 가운데에 호두(130)를 심는다(S4). 호두는 단팥의 달콤한 맛에 고소한 맛을 더해주는 역할을 한다. Then, the final round bread shape (S3), then planted walnuts 130 in the middle of the bread (S4). Walnuts add a sweet taste to the sweet taste of red beans.

이렇게 만들어진 반죽 상태의 빵을 발효시킨 후 오븐에 구워내면(S5), 도 3 과 같은 쌀가루 주성분의 단팥빵이 만들어진다. 즉, 밥과 같이 든든하면서도 소화도 잘 되며 쉽게 질리지도 않는 새로운 맛의 단팥빵이 만들어지는 것이다. After the fermented bread in the dough is made and baked in an oven (S5), the red bean bread of the main ingredient of rice flour is made as shown in FIG. In other words, the red bean bread is made with a new taste that is easy to digest and easy to digest like rice.

본 발명에서 팥소에 찹쌀떡을 첨가하므로서 단팥의 지나친 단맛을 제어하며 쫄깃한 맛을 가미를 할 수가 있게 된다. 단팥의 지나친 단맛으로 인하여 이를 좋아하지 않는 사람에게는 단맛을 어느정도 희석을 시키는 것이 필요한 경우가 있는데, 이 경우 단팥에 찹쌀떡을 혼합하므로서 지나친 단맛의 제어가 가능하다. 즉, 본 발명의 팥소는 단팥과 찹쌀떡을 혼합하므로써 소비자의 기호에 맞는 단맛과 쫄깃한 맛을 제공할 뿐만아니라 쉽게 질리지 아니하게 하는 효과도 낼 수가 있는 것이다.By adding glutinous rice cake to red bean paste in the present invention, it is possible to add a chewy taste while controlling excessive sweetness of red bean paste. Due to the excessive sweetness of sweet red beans, those who do not like it may be necessary to dilute the sweetness to some extent. In this case, it is possible to control excessive sweetness by mixing glutinous rice cake with sweet red beans. In other words, the red bean paste of the present invention is not only to provide sweet and chewy taste to the taste of the consumer by mixing sweet red bean and glutinous rice cake, but also to make it easy to get tired.

상술한 바와 같이 본 발명에 따른 단팥빵과 그 제조방법에 의하면 다음과 같은 효과를 얻을 수 있다.As described above, according to the red bean bread according to the present invention and the manufacturing method thereof, the following effects can be obtained.

첫째, 밀가루 대신 쌀가루를 주성분으로 하기 때문에, 밥과 같이 든든한 포만감도 줄 수 있으며 소화도 잘 되게 해준다. First, rice flour is used instead of flour as a main ingredient, so it can give a full satiety and digestion like rice.

둘째, 팥소에 단팥과 함께 찹쌀떡을 넣어서 단맛을 약간 희석시켜주기 때문에, 먹는 사람이 쉽게 질리지 않도록 맛의 균형을 잡아준다. Second, put sweet glutinous rice cake along with sweet red beans in adzuki beans so that the sweetness is diluted a little, so that the person who eats balances the taste easily.

셋째, 호두를 심어줌으로써 단맛과 함께 호두의 고소한 맛도 즐길 수 있게 해준다. Third, by planting walnuts, you can enjoy the sweet taste of the walnuts.

이상과 같이, 본 발명은 비록 한정된 실시예와 도면에 의해 설명되었으나, 본 발명은 이것에 의해 한정되지 않으며 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술 사상과 아래에 기재될 청구범위의 균등 범 위 내에서 다양한 수정 및 변형이 가능함은 물론이다.As mentioned above, although this invention was demonstrated by the limited embodiment and drawing, this invention is not limited by this, The person of ordinary skill in the art to which this invention belongs, Of course, various modifications and variations are possible within the scope of equivalents of the claims to be described.

Claims (8)

빵 본체와, 그 안에 들어있는 팥소를 포함하여 이루어진 단팥빵에 있어서,In the red bean bread which consists of a bread body and the bean paste contained in it, 상기 빵 본체는 백미분 80~50wt%와 흑미분 20~50wt%의 혼합물인 쌀가루를 주성분으로 만들어진 것을 특징으로 하는 단팥빵.The bread body is a red bean bread, characterized in that the rice flour is a mixture of 80 ~ 50wt% white rice powder and 20 ~ 50wt% black powder. 제1항에 있어서,The method of claim 1, 상기 빵 본체는 설탕 16gr, 버터 12gr, 소금 2gr, 분유 2gr, 이스트 3gr, 계란 18gr, 물 7gr와 상기 쌀가루 100gr으로 이루어지며,The bread body is composed of 16gr sugar, 12gr butter, 2gr salt, 2gr powdered milk, 3gr yeast, 18gr eggs, 7gr water and 100gr rice flour, 상기 팥소는 상기 빵 본체의 중량과 동일 중량으로 충전되는 것을 특징으로 하는 단팥빵.The red bean bread is characterized in that the red bean bread is filled with the same weight as the weight of the bread body. 제1항에 있어서,The method of claim 1, 상기 빵 본체의 임의 위치에 호두가 심어진 것을 특징으로 하는 단팥빵. Red bean bread characterized in that the walnut is planted at any position of the bread body. 제1항에 있어서,The method of claim 1, 상기 팥소는 단팥과 찹쌀떡이 1:1 무게비율로 혼합된 것을 특징으로 하는 단팥빵.The red bean paste is a red bean bread, characterized in that the red bean and glutinous rice cake mixed in a 1: 1 weight ratio. 빵 반죽을 준비하는 단계와, 상기 반죽 안에 팥소를 넣는 단계 및, 상기 팥 소가 들어간 반죽을 구워서 제빵하는 단계를 포함하는 단팥빵 제조방법에 있어서,In the manufacturing method of red sweet bread comprising the steps of preparing a bread dough, the step of putting the red bean paste in the dough, and baking and baking the dough containing the red bean beef, 상기 반죽은 백미분 80~50wt%와 흑미분 20~50wt%의 혼합물인 쌀가루를 주성분으로 만드는 것을 특징으로 하는 단팥빵 제조방법.The dough is a red bean bread manufacturing method characterized in that the rice flour is a mixture of 80 ~ 50wt% white rice powder and 20 ~ 50wt% black powder as a main component. 제5항에 있어서,The method of claim 5, 상기 빵 반죽은 설탕 16gr, 버터 12gr, 소금 2gr, 분유 2gr, 이스트 3gr, 계란 18gr, 물 7gr와 상기 쌀가루 100gr으로 이루어지며,The bread dough consists of 16gr sugar, 12gr butter, 2gr salt, 2gr powdered milk, 3gr yeast, 18gr eggs, 7gr water and 100gr rice flour, 상기 팥소는 상기 빵 본체의 중량과 동일 중량으로 충전되는 것을 특징으로 하는 단팥빵 제조방법.The red bean paste is a red bean bread manufacturing method characterized in that the filling the same weight as the weight of the bread body. 제5항에 있어서,The method of claim 5, 상기 반죽을 굽기 전에 그 반죽의 임의 위치에 호두를 심는 단계를 더 포함하는 것을 특징으로 하는 단팥빵 제조방법. Red bean bread manufacturing method characterized in that it further comprises the step of planting a walnut in any position of the dough before baking the dough. 제5항에 있어서,The method of claim 5, 상기 팥소는 단팥과 찹쌀떡이 1:1 무게비율로 혼합된 것을 특징으로 하는 단팥빵 제조방법.The red bean paste is a red bean bread manufacturing method characterized in that the red bean and glutinous rice cake mixed in a 1: 1 weight ratio.
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CN104206482A (en) * 2013-05-31 2014-12-17 庞结 Purple sweet potato and cheese cake processing technology
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KR101137520B1 (en) * 2010-01-05 2012-04-25 담양군 manufacturing method of breads using rice powder
CN104206482A (en) * 2013-05-31 2014-12-17 庞结 Purple sweet potato and cheese cake processing technology
CN104814103A (en) * 2015-05-18 2015-08-05 青岛海之星生物科技有限公司 Organic sweet potato biscuit and preparation method thereof
CN104814105A (en) * 2015-05-18 2015-08-05 青岛海之星生物科技有限公司 Health care sweet potato pastry and preparation method thereof
CN104814104A (en) * 2015-05-18 2015-08-05 青岛海之星生物科技有限公司 Sweet potato dietary fiber pastry and preparation method thereof
CN104814086A (en) * 2015-05-18 2015-08-05 青岛海之星生物科技有限公司 Functional pastry based on sweet potatoes and preparation method thereof

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