WO2018074859A1 - Jeonju mixed bread and method for making same - Google Patents

Jeonju mixed bread and method for making same Download PDF

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Publication number
WO2018074859A1
WO2018074859A1 PCT/KR2017/011578 KR2017011578W WO2018074859A1 WO 2018074859 A1 WO2018074859 A1 WO 2018074859A1 KR 2017011578 W KR2017011578 W KR 2017011578W WO 2018074859 A1 WO2018074859 A1 WO 2018074859A1
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bibimbap
dough
jeonju
weight
parts
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PCT/KR2017/011578
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French (fr)
Korean (ko)
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장윤영
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주식회사 천년누리전주제과
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Publication of WO2018074859A1 publication Critical patent/WO2018074859A1/en

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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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • 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
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • 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
    • A21D2/36—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
    • 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
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • 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
    • 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
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes

Definitions

  • the present invention relates to bread, in particular, 60g Jeonju Bibimbap, calories 127kcal, carbohydrate 19.8g, sugar 1.7g, protein 3.5g, fat 3.8g, saturated fat 1.5g, trans fat 0g, cholesterol 11.5mg and Containing 128.8mg of sodium, the present invention relates to a method for producing Jeonju Bibimbap and Jeonju Bibimbap made using ingredients that are contained in Jeonju Bibimbap.
  • Jeonju Bibimbap which eats various kinds of herbs, has been developed based on the use of special agricultural products in each region, especially in Jeonju, Pearl, and Haeju.
  • Jeonju Bibimbap is considered one of the three foods of the Joseon Dynasty, along with Pyeonyang's cold noodles and Kaesong's Tang Ban.
  • Jeonju Bibimbap has 30 ingredients. Main materials are used frequently, and seasonal ones are classified as convenient materials. The main ingredients are rice, bean sprouts, huangpu mook, beef, sashimi (fried sashimi), red pepper paste, sesame oil, egg, and other ingredients. Banks, chestnuts, pine nuts and seaweed.
  • Bean sprouts It was originally grown using Imsilsan's Seomoktae (ratsui bean), and it is best to grow it without the roots. The best taste is 5-6 days.
  • One reason for Jeonju's common knowledge about bean sprouts is the prevention of each disease.
  • Gochujang As it is said, the taste of Jeonju Bibimbap is Jangjang, but Sunchang Gochujang is generally used, but it is also possible to mix and ripen glutinous rice and red pepper powder by cutting malt in the traditional way. .
  • Bread made from flour is influenced not only by the taste of milk or butter in the dough with flour, but also by ingredients in the bread, such as red bean paste.
  • Jeonju Bibimbap As the inner material of bread, by mixing the taste of Jeonju Bibimbap with the unique taste of wheat bread can enjoy the flavor of bread and Jeonju Bibimbap at the same time It is to provide Jeonju Bibimbap.
  • Jeonju Bibimbap is 2 to 5 parts by weight of the outer shell and red pepper paste containing 4 to 5 parts by weight of wheat and 2 to 3 parts by weight of dairy products based on 1 part by weight of spices. It is possible to provide a Jeonju Bibimbap comprising a genus material including 2 to 3 parts by weight of pork, 6 to 8 parts by weight of vegetables, 2 to 3 parts by weight of mushrooms, and 1 to 2 parts by weight of eggs.
  • the seasoning may include at least one of sesame oil, sugar, unsalted butter, tomato ketchup, sesame, sun salt, ginger and garlic.
  • the vegetables may include at least one of bean sprouts, carrots, onions, leek and perilla leaves.
  • the outer shell may further include a natural fermentation liquid species prepared by mixing fermentation of rice, wheat, water and sugar.
  • the genus material may further include liver onion, liver ginger and liver garlic.
  • the step of producing a natural fermentation liquid species to make a natural fermentation liquid species fermented by mixing rice, wheat, water and sugar A dough manufacturing step of making a fermented dough by mixing wheat, dairy products, spices and natural fermentation broth; A step of preparing a genus material using red pepper paste, pork, liver onion, liver ginger, liver garlic and vegetables, and a bibimbap manufacturing step of making the Jeonju bibimbap by adding the genus material to the fermented dough and baking in an oven. It can provide a method for producing Jeonju Bibimbap containing.
  • the dough mixing step of mixing the wheat, dairy products, spices and natural fermentation liquid species to make a mixed dough may include a fermentation step of fermenting the mixed dough at -3 to -7 °C for more than 24 hours and the fermentation dough by fermenting the mixed dough aged in the aging step for 1 hour at room temperature or fermentation chamber .
  • Roasted red pepper paste manufacturing step to make the roasted red pepper paste roasted with the red pepper paste sauce may include the step of completing the genus material to make the material stuffed by putting the vegetables in the roasted red pepper paste.
  • fermented dough dividing step of dividing the fermented dough into a predetermined size to make a split dough A bibimbap forming step of forming the bibimbap having a shape of the electric pole bibimbap by putting the inner material into the split dough;
  • a fermentation step of fermenting the molded bibimbap and the fermented molded bibimbap may be baked in an oven at 190 °C for 20 minutes may include a bibimbap completion step of producing the Jeonju bibimbap.
  • Jeonju bibimbap according to an embodiment of the present invention has the same shape as the outside bread, but the inside contains the ingredients of Jeonju bibimbap as it is, to propose a combination that has not been tried so far, not expected from the point of view of the eater You can feel a delicious combination, and from the manufacturer's point of view, you can make new and fresh food even if you use only the ingredients available from Jeonju Bibimbap.
  • Figure 2 is a block diagram sequentially showing a manufacturing method of Jeonju Bibimbap according to the present invention.
  • Jeonju Bibimbap is 2 to 5 parts by weight of the outer shell and red pepper paste containing 4 to 5 parts by weight of wheat and 2 to 3 parts by weight of dairy products based on 1 part by weight of spices. It is possible to provide a Jeonju Bibimbap comprising a genus material including 2 to 3 parts by weight of pork, 6 to 8 parts by weight of vegetables, 2 to 3 parts by weight of mushrooms, and 1 to 2 parts by weight of eggs.
  • the step of producing a natural fermentation liquid species to make a natural fermentation liquid species fermented by mixing rice, wheat, water and sugar A dough manufacturing step of making a fermented dough by mixing wheat, dairy products, spices and natural fermentation broth; A step of preparing a genus material using red pepper paste, pork, liver onion, liver ginger, liver garlic and vegetables, and a bibimbap manufacturing step of making the Jeonju bibimbap by adding the genus material to the fermented dough and baking in an oven. It can provide a method for producing Jeonju Bibimbap containing.
  • first and second are terms used to describe various components, and are not limited in themselves, and are used only to distinguish one component from other components.
  • Jeonju bibimbap according to an embodiment of the present invention can be seen that includes wheat, dairy products, red pepper paste, pork, vegetables, mushrooms, eggs and spices.
  • Jeonju Bibimbap may be composed of the outer shell and the inner material made by baking the dough, the outer shell includes wheat, dairy products and spices, the inner material may include red pepper paste, pork, vegetables, mushrooms and eggs Can be.
  • the shell is preferably 4 to 5 parts by weight of wheat and 2 to 3 parts by weight of dairy products, and the genus material is 2 to 5 parts by weight of kochujang, 2 to 3 parts by weight of pork, and 6 to 8 parts by weight of vegetables. Most preferred are parts, 2-3 parts by weight of mushrooms and 1-2 parts by weight of eggs.
  • composition ratio of such Jeonju Bibimbap is a compounding ratio that can be most deliciously consumed Jeonju Bibimbap.
  • Part by weight refers to the weight of the other substance when the weight of one substance is 1, and the present invention uses parts by weight based on seasoning 1.
  • the wheat used to make Jeonju Bibimbap contains yeast, and 100% of domestic wheat (100% of Korean wheat) can be used. Accordingly, it is possible to implement the basic volume expansion and soft texture of the bread.
  • our wheat in particular, has a cold property to cool heat and quench thirst, and have properties that help diuretic and hepatic, brown rice is effective in diabetes, hypertension, stomach protection and thirst quenching, Yulmu has various effects on various diseases such as diuretic, stomach cancer, high blood pressure, diabetes, as well as nourishing tonic effect, skin allergy treatment, clearing the mind and organs for long-term use, treatment of indigestion, anti-cancer effect and anti-inflammatory It has an analgesic effect. Corn also has digestive and diuretic properties.
  • Dairy products are preferably milk, but are not limited thereto, and may be variously used. When the dough is used using such dairy products instead of water, it is possible to improve the softness of the bread produced.
  • Seasonings may include at least one of sesame oil, sugar, unsalted butter, tomato ketchup, sesame seeds, sun salt, ginger and garlic, most preferably sesame oil, sugar, salt free butter, tomato ketchup, sesame seeds, sun salt and garlic .
  • ginger and garlic may be ground or ground.
  • Gochujang may be made of red pepper powder, brown rice flour, whole wheat flour, and red pepper paste, but not limited thereto.
  • Pork can be ground.
  • Vegetables include at least one of bean sprouts, carrots, onions, leek and perilla leaves, most preferably bean sprouts, carrots, onions, leek and perilla leaves.
  • Carrots can be included in the genus material to give a texture, rich in vitamin A, beta-carotene, improve vision development and immunity, help prevent aging and oxidation of cells, and has cancer prevention and anticancer effects.
  • quercetin which is an antioxidant and can help free up oxygen.
  • Leek is rich in vitamin C and carotene, which is converted into vitamin A in the body, and contains a lot of iron, phosphorus, calcium, and vitamin B groups. Normally, vitamin B1 is not absorbed well, but the allah contained in the leek helps the body absorb vitamin B1 so it stays in the body for a long time.
  • Perilla leaves can help to enhance the taste of foods, as it contains a variety of foods and may contain mititol.
  • perilla leaves are rich in vitamin A and vitamin C to help the skin, and to improve the stomach and memory.
  • the mushrooms include at least one of shiitake mushrooms and mushrooms, most preferably both mushrooms and mushrooms.
  • Shiitake mushrooms when eaten with pork, can slow down the absorption of cholesterol and have the effect of inhibiting the growth of cancer. It can also have a good effect on bowel movements.
  • Enoki mushrooms when eaten with pork, also lower cholesterol levels, and are very low in calories and rich in fiber and water, giving you a feeling of satiety.
  • outer shell of Jeonju Bibimbap may further include rice flour.
  • Such rice flour may improve the chewyness of Jeonju Bibimbap prepared by mixing the dough.
  • the outer shell of Jeonju Bibimbap may further include a natural fermentation broth prepared by mixing and fermenting rice, wheat, water and sugar (instead of honey).
  • the rice is preferably brown rice, but is not limited thereto, and white rice may be used.
  • wheat is preferably whole wheat, but is not limited thereto, and white wheat may also be used.
  • the genus material of Jeonju bibimbap according to an embodiment of the present invention may further include liver onion, liver ginger and liver garlic.
  • Jeonju Bibimbap The manufacturing method of such Jeonju Bibimbap will be described in detail below.
  • outer shell or the inner material of Jeonju Bibimbap may further include nurungji.
  • outer shell of Jeonju bibimbap may further include a corn beard extract.
  • Corn beard extract can be extracted by washing the corn beard three times and distillation extraction method.
  • Corn beard extract is rich in polyphenols and flavonoids, good for kidney disease, diabetes, hypertension, etc., has a strong diuretic effect, has a unique taste of corn.
  • corn beard extracts are mixed with the dough to improve the flavor of the bread and allow you to eat beneficial nutrients.
  • Figure 2 is a block diagram sequentially showing a manufacturing method of Jeonju bibimbap according to the present invention.
  • Jeonju bibimbap manufacturing method 200 is a natural fermentation broth production step 210, dough manufacturing step 220, genus material manufacturing step 230 and bibimbap manufacturing step 240 may be included.
  • the natural fermentation broth production step 210 may be prepared by fermenting mixed fermentation of rice, wheat, water and sugar (honey).
  • the mixture is placed in a sterilized container and stored at 25 to 28 ° C., shaking the container 10 times twice a day each morning and evening, and with a lid. Cover and then open and repeatedly add air to induce proliferation in the brown rice species.
  • the natural fermentation broth can be prepared by squeezing the mixture with a clean cloth using a clean cloth (natural fermentation broth).
  • Dough manufacturing step 220 may be a fermented dough by mixing wheat, dairy products, spices and natural fermentation liquid species.
  • This dough manufacturing step 220 may include a dough mixing step 221, the aging step 222 and the fermentation step 223 to make the fermentation dough.
  • Dough mixing step 221 may be mixed dough by mixing wheat, dairy products, spices and natural fermentation liquid species.
  • the mixed dough can be prepared by mixing 4 to 5 parts by weight of wheat, 2 to 3 parts by weight of dairy products, and 0.1 to 0.2 parts by weight of natural fermented liquid species with respect to 1 part by weight of spices.
  • the dough mixing step 221 may further mix rice flour to make a mixing dough.
  • the dough mixing step 221 may further be mixed with the corn beard extract to make a mixture dough.
  • the corn beard extract may be mixed 1 to 1.5 parts by weight.
  • the corn beard extract when the corn beard extract is less than 1 part by weight, the effect of the flavor of the dough (bread flavor) and the savory taste is insignificant, and when it exceeds 1.5 parts by weight, the corn-specific flavor may be so strong that the harmony of the overall ingredients may be reduced. .
  • the aging step 222 may be aged for 24 hours or more between -3 to -7 °C mixed dough prepared in step 221.
  • Fermentation step 223 for making the fermentation dough may be a fermented dough by fermenting the mixed dough aged in step 222 for 1 hour at room temperature or fermentation chamber.
  • Genus material manufacturing step 230 may be prepared by using the red pepper paste, pork, liver onion, liver ginger, liver garlic and vegetables.
  • This genus material manufacturing step 230 may include a chili sauce sauce manufacturing step 231, roasted kochujang manufacturing step 232 and genus material completion step 233.
  • Gochujang sauce manufacturing step 231 may be prepared by using gochujang, pork, liver onion, liver ginger and liver garlic.
  • Roasted red pepper paste manufacturing step (232) can be made by roasting the red pepper paste sauce prepared in step 231. At this time, put the red pepper paste sauce in a pan or pot and stir for 10 to 20 minutes while stirring the pan or pot heated to 70 to 90 °C.
  • making roasted red pepper paste by roasting red pepper paste sauce may mix pork and red pepper paste and mixed ingredients evenly and make the ingredients taste together.
  • gochujang reduces the taste of spicy so that even people who do not eat spicy delicious Jeonju bibimbap to eat delicious.
  • Core material completion step 233 is to put the vegetables in the roasted red pepper paste made in step 232 to make the final genus material.
  • the genus material completion step 233 may be tossed at least one of the mushrooms and eggs in roasted red pepper paste.
  • the genus material completion step 233 may be tossed in the roasted gochujang more nurungji.
  • Bibimbap manufacturing step 240 is to put the ingredients in the fermented dough baked in the oven can be prepared Jeonju Bibimbap.
  • the bibimbap manufacturing step 240 may include a fermentation dough dividing step 241, a bibimbap forming step 242, a fermentation step 243 to ferment the molded bibimbap and a bibimbap completion step 244.
  • the fermentation dough dividing step 241 may divide the fermented dough into a predetermined size to make a split dough.
  • Bibimbap forming step 242 is to cut the center of the fermented dough made in step 241 and put the material therein to press the cracked portion again to make a bibimbap shaped in the form of Jeonju bibimbap.
  • the bibimbap forming step 242 may further include a step of buried nurungji on the surface of the molded bibimbap. Accordingly, the crispy texture of Jeonju Bibimbap can be improved and the savoryness can be increased.
  • the fermentation step 243 of fermenting the molded bibimbap may secondary fermentation of the molded bibimbap. At this time, it may be fermented at room temperature or fermentation chamber for 30 minutes to 1 hour.
  • Bibimbap complete step 244 may be prepared by baking the bibimbap shaped fermented in step 243 for 20 minutes in an oven at 190 °C.
  • Jeonju bibimbap it can be seen that the material constituting the Jeonju Bibimbap has a shape in which the outer shell wraps. On the surface, it's the same as ordinary bread, but inside it's not red bean sediment or cream, but it's filled with ingredients that give you the taste and aroma of Jeonju Bibimbap with various vegetables, minced pork, mushrooms and condiments. You can see that it provides.
  • Seasonings include sesame oil, sugar, unsalted butter, tomato ketchup, sesame seeds, sun salt and garlic.
  • Vegetables include bean sprouts, carrots, onions, leek and perilla leaves.
  • preparing the fermented dough further comprises 1.5 parts by weight of corn beard extract, and was prepared as in Example 1 except that after the molding was buried in Nurungji.
  • Example 2 It was prepared as in Example 1, except that the red pepper paste sauce was not fried.
  • seasonings use sugar, unsalted butter and sun salt, cut and salt cabbage and carrots, mashed potatoes and boiled eggs, mix pickled cabbage and carrots with mashed potatoes and eggs, and mix 8 weights of vegetables. It was prepared in the same manner as in Example 1 except for using a stuffing material mixed with 1 part by weight of mayonnaise and 1 part by weight of ketchup.
  • Examples 1 and 2 have a high aroma, interest, and preference, and are inferior in taste and texture.

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Abstract

The present invention relates to Jeonju mixed bread and a method for making the same. According to the present invention, provided is Jeonju mixed bread comprising, relative to 1 part by weight of seasonings, an outer covering containing 4-5 parts by weight of wheat and 2-3 parts by weight of a dairy product; and a filling material containing 2-5 parts by weight of gochujang, 2-3 parts by weight of pork, 6-8 parts by weight of vegetables, 2-3 parts by weight of mushrooms, and 1-2 parts by weight of eggs. In addition, provided is a method for making Jeonju mixed bread, the method comprising the steps of: a natural fermentation starter preparing step for mixing and fermenting rice, wheat, water, and sugar to prepare a natural fermentation starter; a paste preparing step for mixing the natural fermentation starter with wheat, a dairy product, and seasonings, to make a fermented paste; a filling material preparing step for making a filling material using gochujang, pork, ground onions, ground ginger, ground garlic, and vegetables; and a mixed bread preparing step for putting the filling material in the fermentation paste, followed by baking in an oven, to make the Jeonju mixed bread.

Description

전주 비빔빵 및 이의 제조방법Jeonju Bibimbap and its manufacturing method
본 발명은 빵에 관한 것으로, 특히, 60g의 전주 비빔빵은, 열량이 127kcal, 탄수화물 19.8g, 당류 1.7g, 단백질 3.5g, 지방 3.8g, 포화지방 1.5g, 트랜스지방 0g, 콜레스테롤 11.5mg 및 나트륨 128.8mg을 포함하며, 빵의 속 재료로 전주비빔밥에 들어가는 재료를 사용하여 만든 전주 비빔빵 및 전주 비빔빵의 제조방법에 관한 것이다.The present invention relates to bread, in particular, 60g Jeonju Bibimbap, calories 127kcal, carbohydrate 19.8g, sugar 1.7g, protein 3.5g, fat 3.8g, saturated fat 1.5g, trans fat 0g, cholesterol 11.5mg and Containing 128.8mg of sodium, the present invention relates to a method for producing Jeonju Bibimbap and Jeonju Bibimbap made using ingredients that are contained in Jeonju Bibimbap.
비빔밥은 여러 종류의 나물을 비벼 먹는 것으로 지방마다 특산 농산물의 사용을 바탕으로 발전해 왔는데 특히나 전주, 진주, 해주에서 향토명물 음식으로 발전하였다. 그중에서도 전주비빔밥은 평양의 냉면, 개성의 탕 반과 함께 조선시대 3대 음식의 하나로 꼽히는데 그중에서도 으뜸이라 할 정도로 유명하다. Bibimbap, which eats various kinds of herbs, has been developed based on the use of special agricultural products in each region, especially in Jeonju, Pearl, and Haeju. Among them, Jeonju Bibimbap is considered one of the three foods of the Joseon Dynasty, along with Pyeonyang's cold noodles and Kaesong's Tang Ban.
전주비빔밥의 재료는 30여 가지나 된다. 많이 사용하는 것을 주재료, 계절에 따라 달라지는 것을 부재료로 편의상 구분한다. 주재료는 밥, 콩나물, 황포묵, 쇠고기, 육회(육회볶음), 고추장, 참기름, 달걀 등이며 부재료는 깨소금, 마늘, 후추, 무생채, 애호박 볶음, 오이채, 당근채, 쑥갓, 상치, 부추, 호도, 은행, 밤채, 잣, 김 등이다. Jeonju Bibimbap has 30 ingredients. Main materials are used frequently, and seasonal ones are classified as convenient materials. The main ingredients are rice, bean sprouts, huangpu mook, beef, sashimi (fried sashimi), red pepper paste, sesame oil, egg, and other ingredients. Banks, chestnuts, pine nuts and seaweed.
콩나물 : 원래 임실산 서목태(쥐눈이콩)를 사용하여 길렀고 잔뿌리 없이 키우는 것이 요령이며, 5-6일째 가장 맛이 좋다. 전주 사람들이 콩나물을 많이 상식했던 이유 중 하나가 각기병 예방 때문이라고 한다. Bean sprouts: It was originally grown using Imsilsan's Seomoktae (ratsui bean), and it is best to grow it without the roots. The best taste is 5-6 days. One reason for Jeonju's common knowledge about bean sprouts is the prevention of each disease.
고추장 : 옛날부터 장맛이 좋아야 음식맛이 좋다라는 말이 있듯이 전주비빔밥의 비결은 장맛인데, 일반적으로는 순창 고추장을 사용하지만, 전통적인 방법으로 엿기름을 삭혀서 찹쌀과 고춧가루를 혼합 숙성시켜 사용하는 것도 가능하다. Gochujang: As it is said, the taste of Jeonju Bibimbap is Jangjang, but Sunchang Gochujang is generally used, but it is also possible to mix and ripen glutinous rice and red pepper powder by cutting malt in the traditional way. .
대한민국 국민뿐만 아니라 외국인도 대한민국의 비빔밥을 좋아하기 때문에, 비빔밥의 재료가 되는 것도 대한민국 국민의 전유물이 아니다. Since foreigners as well as Koreans love Bibimbap of Korea, it is not exclusive property of Bibimbap.
대한민국 국민의 살림이 윤택해 짐에 따라, 음식의 성향도 예전과는 많이 달라졌는데, 그 중 하나가 빵을 상당히 좋아하게 되었다는 점이다. 밀가루로 만든 빵은 밀가루와 함께 반죽에 들어가는 우유나 버터의 맛에 의한 것 이외에도, 팥앙금과 같이 빵의 내부에 뭉쳐있는 재료에 의해서도 맛은 좌우된다. As the Korean people lived better, the food's propensity has changed a lot, and one of them has become a big fan of bread. Bread made from flour is influenced not only by the taste of milk or butter in the dough with flour, but also by ingredients in the bread, such as red bean paste.
사람들의 입맛은 다양하여, 전통적인 빵을 선호하는 것은 물론이거니와 새롭게 시도되는 다양한 형태, 다양한 맛의 빵이 계속하여 소개되고 있다.People's tastes are varied, as well as the preference for traditional breads, as well as new types of bread and new flavors.
본 발명이 해결하고자 하는 기술적 과제는, 빵의 속 재료로 전주비빔밥에 포함되는 재료를 사용함으로써, 밀가루 빵의 고유한 맛에 전주비빔밥의 맛을 혼합하여 빵과 전주비빔밥의 풍미를 동시에 즐길 수 있는 전주 비빔빵을 제공하는데 있다.Technical problem to be solved by the present invention, by using the material contained in Jeonju Bibimbap as the inner material of bread, by mixing the taste of Jeonju Bibimbap with the unique taste of wheat bread can enjoy the flavor of bread and Jeonju Bibimbap at the same time It is to provide Jeonju Bibimbap.
상기와 같은 과제를 해결하기 위해서, 본 발명의 실시예에 따른 전주 비빔빵은 양념류 1 중량부에 대하여, 밀 4 내지 5 중량부 및 유제품 2 내지 3 중량부를 포함하는 외피 및 고추장 2 내지 5 중량부, 돼지고기 2 내지 3 중량부, 채소류 6 내지 8 중량부, 버섯류 2 내지 3 중량부 및 달걀 1 내지 2 중량부를 포함하는 속 재료를 포함하는 전주 비빔빵을 제공할 수 있다.In order to solve the above problems, Jeonju Bibimbap according to an embodiment of the present invention is 2 to 5 parts by weight of the outer shell and red pepper paste containing 4 to 5 parts by weight of wheat and 2 to 3 parts by weight of dairy products based on 1 part by weight of spices. It is possible to provide a Jeonju Bibimbap comprising a genus material including 2 to 3 parts by weight of pork, 6 to 8 parts by weight of vegetables, 2 to 3 parts by weight of mushrooms, and 1 to 2 parts by weight of eggs.
또한, 상기 양념류는 참기름, 설탕, 무염 버터, 토마토케첩, 참깨, 천일염, 생강 및 마늘 중 적어도 하나를 포함할 수 있다.In addition, the seasoning may include at least one of sesame oil, sugar, unsalted butter, tomato ketchup, sesame, sun salt, ginger and garlic.
또한, 상기 채소류는 콩나물, 당근, 양파, 부추 및 들깻잎 중 적어도 하나를 포함할 수 있다.In addition, the vegetables may include at least one of bean sprouts, carrots, onions, leek and perilla leaves.
또한, 상기 외피는 쌀, 밀, 물 및 설탕을 혼합 발효시켜 제조된 천연발효액종을 더 포함할 수 있다.In addition, the outer shell may further include a natural fermentation liquid species prepared by mixing fermentation of rice, wheat, water and sugar.
또한, 상기 속 재료는 간양파, 간생강 및 간마늘을 더 포함할 수 있다.In addition, the genus material may further include liver onion, liver ginger and liver garlic.
또한, 본 발명의 실시예에 따른 전주 비빔빵을 제조하는 전주 비빔빵 제조방법에 있어서, 쌀, 밀, 물 및 설탕을 혼합 발효시킨 천연발효액종을 만드는 천연발효액종 제조단계; 밀, 유제품, 양념류 및 상기 천연발효액종을 혼합하여 발효반죽을 만드는 반죽 제조단계; 고추장, 돼지고기, 간양파, 간생강, 간마늘 및 채소류를 이용하여 속 재료를 만드는 속 재료 제조단계 및 상기 발효반죽에 상기 속 재료를 넣어 오븐에서 구워 상기 전주 비빔빵을 만드는 비빔빵 제조단계를 포함하는 전주 비빔빵 제조방법을 제공할 수 있다.In addition, in the Jeonju Bibimbap manufacturing method for manufacturing Jeonju Bibimbap according to an embodiment of the present invention, the step of producing a natural fermentation liquid species to make a natural fermentation liquid species fermented by mixing rice, wheat, water and sugar; A dough manufacturing step of making a fermented dough by mixing wheat, dairy products, spices and natural fermentation broth; A step of preparing a genus material using red pepper paste, pork, liver onion, liver ginger, liver garlic and vegetables, and a bibimbap manufacturing step of making the Jeonju bibimbap by adding the genus material to the fermented dough and baking in an oven. It can provide a method for producing Jeonju Bibimbap containing.
또한, 상기 반죽 제조단계에서는 상기 밀, 유제품, 양념류 및 천연발효액종를 혼합하여 혼합반죽을 만드는 반죽 혼합 단계; 상기 혼합반죽을 -3 내지 -7℃ 사이에서 24시간 이상 숙성시키는 숙성 단계 및 상기 숙성 단계에서 숙성된 상기 혼합반죽을 실온 혹은 발효실에서 1시간 동안 발효시켜 발효반죽을 만드는 발효 단계를 포함할 수 있다.In addition, in the dough manufacturing step, the dough mixing step of mixing the wheat, dairy products, spices and natural fermentation liquid species to make a mixed dough; It may include a fermentation step of fermenting the mixed dough at -3 to -7 ℃ for more than 24 hours and the fermentation dough by fermenting the mixed dough aged in the aging step for 1 hour at room temperature or fermentation chamber .
또한, 상기 속 재료 제조단계에서는 상기 고추장, 돼지고기, 간양파, 간생강 및 간마늘을 이용하여 고추장 소스를 만드는 고추장소스 제조단계; 상기 고추장 소스를 볶아 볶은 고추장을 만드는 볶은 고추장 제조단계 및 상기 볶은 고추장에 상기 채소류를 넣어 버무려 상기 속 재료를 만드는 속 재료 완성단계를 포함할 수 있다.In addition, the genus material manufacturing step in the gochujang sauce using pork gochujang, pork, liver onions, liver ginger and liver garlic to make gochujang sauce; Roasted red pepper paste manufacturing step to make the roasted red pepper paste roasted with the red pepper paste sauce and may include the step of completing the genus material to make the material stuffed by putting the vegetables in the roasted red pepper paste.
또한, 상기 비빔빵 제조단계에서는 상기 발효반죽을 일정한 크기로 분할하여 분할반죽을 만드는 발효반죽 분할단계; 상기 분할반죽에 상기 속 재료를 넣고 상기 전주 비빔빵의 형태를 가지는 성형 비빔빵을 만드는 비빔빵 성형단계; 상기 성형 비빔빵을 발효시키는 발효단계 및 상기 발효된 성형 비빔빵을 190℃의 오븐에서 20분 동안 구워 상기 전주 비빔빵을 제조하는 비빔빵 완성단계를 포함할 수 있다.In addition, in the bibimbap manufacturing step fermented dough dividing step of dividing the fermented dough into a predetermined size to make a split dough; A bibimbap forming step of forming the bibimbap having a shape of the electric pole bibimbap by putting the inner material into the split dough; A fermentation step of fermenting the molded bibimbap and the fermented molded bibimbap may be baked in an oven at 190 ℃ for 20 minutes may include a bibimbap completion step of producing the Jeonju bibimbap.
본 발명의 실시예에 따른 전주 비빔빵은 겉은 일반 빵과 동일한 형태를 가지지만 속은 전주비빔밥의 재료를 그대로 포함하고 있어, 지금까지는 시도되지 않았던 조합을 제안하는 것으로, 먹는 사람의 입장에서는 예상하지 못한 맛있는 조합을 느낄수 있으며, 제조자의 입장에서는 전주비빔밥의 재료가 되는 신선한 재료들 중 구할 수 있는 재료만을 사용하더라도 새롭고 신선한 음식을 만들 수 있다는 장점이 있다.Jeonju bibimbap according to an embodiment of the present invention has the same shape as the outside bread, but the inside contains the ingredients of Jeonju bibimbap as it is, to propose a combination that has not been tried so far, not expected from the point of view of the eater You can feel a delicious combination, and from the manufacturer's point of view, you can make new and fresh food even if you use only the ingredients available from Jeonju Bibimbap.
도 1은 본 발명에 따른 전주 비빔빵의 구성비율표.1 is a structural ratio table of Jeonju bibimbap according to the present invention.
도 2는 본 발명에 따른 전주 비빔빵의 제조방법을 순차적으로 나타낸 블록도.Figure 2 is a block diagram sequentially showing a manufacturing method of Jeonju Bibimbap according to the present invention.
도 3은 전주 비빔빵의 사진.3 is a photograph of Jeonju Bibimbap.
상기와 같은 과제를 해결하기 위해서, 본 발명의 실시예에 따른 전주 비빔빵은 양념류 1 중량부에 대하여, 밀 4 내지 5 중량부 및 유제품 2 내지 3 중량부를 포함하는 외피 및 고추장 2 내지 5 중량부, 돼지고기 2 내지 3 중량부, 채소류 6 내지 8 중량부, 버섯류 2 내지 3 중량부 및 달걀 1 내지 2 중량부를 포함하는 속 재료를 포함하는 전주 비빔빵을 제공할 수 있다.In order to solve the above problems, Jeonju Bibimbap according to an embodiment of the present invention is 2 to 5 parts by weight of the outer shell and red pepper paste containing 4 to 5 parts by weight of wheat and 2 to 3 parts by weight of dairy products based on 1 part by weight of spices. It is possible to provide a Jeonju Bibimbap comprising a genus material including 2 to 3 parts by weight of pork, 6 to 8 parts by weight of vegetables, 2 to 3 parts by weight of mushrooms, and 1 to 2 parts by weight of eggs.
또한, 본 발명의 실시예에 따른 전주 비빔빵을 제조하는 전주 비빔빵 제조방법에 있어서, 쌀, 밀, 물 및 설탕을 혼합 발효시킨 천연발효액종을 만드는 천연발효액종 제조단계; 밀, 유제품, 양념류 및 상기 천연발효액종을 혼합하여 발효반죽을 만드는 반죽 제조단계; 고추장, 돼지고기, 간양파, 간생강, 간마늘 및 채소류를 이용하여 속 재료를 만드는 속 재료 제조단계 및 상기 발효반죽에 상기 속 재료를 넣어 오븐에서 구워 상기 전주 비빔빵을 만드는 비빔빵 제조단계를 포함하는 전주 비빔빵 제조방법을 제공할 수 있다.In addition, in the Jeonju Bibimbap manufacturing method for manufacturing Jeonju Bibimbap according to an embodiment of the present invention, the step of producing a natural fermentation liquid species to make a natural fermentation liquid species fermented by mixing rice, wheat, water and sugar; A dough manufacturing step of making a fermented dough by mixing wheat, dairy products, spices and natural fermentation broth; A step of preparing a genus material using red pepper paste, pork, liver onion, liver ginger, liver garlic and vegetables, and a bibimbap manufacturing step of making the Jeonju bibimbap by adding the genus material to the fermented dough and baking in an oven. It can provide a method for producing Jeonju Bibimbap containing.
이하, 도면을 참조한 본 발명의 설명은 특정한 실시 형태에 대해 한정되지 않으며, 다양한 변환을 가할 수 있고 여러 가지 실시예를 가질 수 있다. 또한, 이하에서 설명하는 내용은 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, the description of the present invention with reference to the drawings is not limited to the specific embodiments, various changes may be made and various embodiments may be provided. In addition, the contents described below should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention.
이하의 설명에서 제1, 제2 등의 용어는 다양한 구성요소들을 설명하는데 사용되는 용어로서, 그 자체에 의미가 한정되지 아니하며, 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.In the following description, terms such as “first” and “second” are terms used to describe various components, and are not limited in themselves, and are used only to distinguish one component from other components.
본 명세서 전체에 걸쳐 사용되는 동일한 참조번호는 동일한 구성요소를 나타낸다.Like reference numerals used throughout the present specification refer to like elements.
본 발명에서 사용되는 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 또한, 이하에서 기재되는 "포함하다", "구비하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것으로 해석되어야 하며, 하나 또는 그 이상의 다른 특징들이나, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.As used herein, the singular forms "a", "an" and "the" include plural forms unless the context clearly indicates otherwise. In addition, the terms "comprise", "comprise" or "have" described below are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. It is to be understood that it does not exclude in advance the possibility of the presence or the addition of one or more other features or numbers, steps, actions, components, parts or combinations thereof.
또한, 다르게 정의되지 않는 한 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련기술의 문맥상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.In addition, unless otherwise defined, all terms used herein including technical or scientific terms have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.
여기서, 반복되는 설명, 본 발명의 요지를 불필요하게 흐릴 수 있는 공지 기능, 및 구성에 대한 상세한 설명은 생략한다. 본 발명의 실시형태는 당 업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해서 제공되는 것이다. Here, the repeated description, well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention, and detailed description of the configuration will be omitted. Embodiments of the present invention are provided to more completely describe the present invention to those skilled in the art.
이하, 본 발명의 실시 예를 첨부한 도 1 내지 도 3을 참조하여 상세히 설명하기로 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to FIGS. 1 to 3.
도 1은 본 발명에 따른 전주 비빔빵의 구성비율표이다.1 is a structural ratio table of Jeonju bibimbap according to the present invention.
도 1을 참조하면, 본 발명의 실시예에 따른 전주 비빔빵은 밀, 유제품, 고추장, 돼지고기, 채소류, 버섯류, 달걀 및 양념류를 포함하는 것을 알 수 있다.Referring to Figure 1, Jeonju bibimbap according to an embodiment of the present invention can be seen that includes wheat, dairy products, red pepper paste, pork, vegetables, mushrooms, eggs and spices.
더욱 구체적으로, 전주 비빔빵은 반죽이 구워져 만들어진 외피 및 속 재료로 구성될 수 있고, 외피는 밀, 유제품 및 양념류를 포함하며, 속 재료는 고추장, 돼지고기, 채소류, 버섯류 및 달걀을 포함할 수 있다.More specifically, Jeonju Bibimbap may be composed of the outer shell and the inner material made by baking the dough, the outer shell includes wheat, dairy products and spices, the inner material may include red pepper paste, pork, vegetables, mushrooms and eggs Can be.
여기서, 외피는 양념류 1 중량부에 대하여, 밀 4 내지 5 중량부 및 유제품 2 내지 3 중량부가 바람직하며, 속 재료는 고추장 2 내지 5중량부, 돼지고기 2 내지 3 중량부, 채소류 6 내지 8 중량부, 버섯류 2 내지 3 중량부 및 달걀 1 내지 2 중량부가 가장 바람직하다.Here, the shell is preferably 4 to 5 parts by weight of wheat and 2 to 3 parts by weight of dairy products, and the genus material is 2 to 5 parts by weight of kochujang, 2 to 3 parts by weight of pork, and 6 to 8 parts by weight of vegetables. Most preferred are parts, 2-3 parts by weight of mushrooms and 1-2 parts by weight of eggs.
이러한 전주 비빔빵의 조성물 비율은 전주 비빔빵을 가장 맛있게 섭취할 수 있는 배합비율이다.The composition ratio of such Jeonju Bibimbap is a compounding ratio that can be most deliciously consumed Jeonju Bibimbap.
중량부(part by weight)는 어떤 한 물질의 중량을 1로 할 때, 나머지 물질의 중량을 비로 나타낸 것으로, 본 발명에서는 양념류 1을 기준으로 하는 중량부를 사용한다.Part by weight refers to the weight of the other substance when the weight of one substance is 1, and the present invention uses parts by weight based on seasoning 1.
전주 비빔빵 제조에 사용되는 밀은 이스트를 포함하고, 국내산 밀 100%(우리밀 100%)를 사용할 수 있다. 이에 따라, 빵의 기본적인 부피 팽창 및 부드러운 식감을 구현할 수 있다. 또한, 특히 우리밀은 냉한 성질을 가지고 있어 열을 식혀주고 갈증을 해소시켜주며, 이뇨작용 및 간혈증에 도움이 되는 성질을 가지고 있고, 현미는 당뇨, 고혈압, 위 보호 및 갈증해소에 효과가 있고, 율무는 이뇨작용, 위암, 고혈압, 당뇨 등 각종 질병에 두루 효능을 가지고 있을 뿐만 아니라 자양강장효과, 피부 알레르기 치료, 장기복용시 정신이 맑아지고 피부가 윤택해지며 소화불량의 치료, 항암작용 및 소염 진통효과를 갖는다. 또 옥수수는 소화를 돕고 이뇨작용을 하는 성질들이 있다.The wheat used to make Jeonju Bibimbap contains yeast, and 100% of domestic wheat (100% of Korean wheat) can be used. Accordingly, it is possible to implement the basic volume expansion and soft texture of the bread. In addition, our wheat, in particular, has a cold property to cool heat and quench thirst, and have properties that help diuretic and hepatic, brown rice is effective in diabetes, hypertension, stomach protection and thirst quenching, Yulmu has various effects on various diseases such as diuretic, stomach cancer, high blood pressure, diabetes, as well as nourishing tonic effect, skin allergy treatment, clearing the mind and organs for long-term use, treatment of indigestion, anti-cancer effect and anti-inflammatory It has an analgesic effect. Corn also has digestive and diuretic properties.
이러한 효능들을 가지고 있기 때문에 풍부한 영양과 함께 건강을 증진시키는데에도 효과를 얻을 수 있다.Because of these benefits, it can be effective in promoting health with rich nutrition.
유제품은 우유가 바람직하나, 이에 한정되지 않고 두유 등 다양하게 사용할 수 있다. 이와 같은 유제품을 물 대신 이용하여 반죽을 할 경우, 제조되는 빵의 부드러움을 향상시킬 수 있다.Dairy products are preferably milk, but are not limited thereto, and may be variously used. When the dough is used using such dairy products instead of water, it is possible to improve the softness of the bread produced.
양념류는 참기름, 설탕, 무염 버터, 토마토케첩, 참깨, 천일염, 생강 및 마늘 중 적어도 하나를 포함할 수 있고, 참기름, 설탕, 무염 버터, 토마토케첩, 참깨, 천일염 및 마늘을 포함하는 것이 가장 바람직하다. 이때, 생강, 마늘은 빻거나 갈아진 것을 사용할 수 있다.Seasonings may include at least one of sesame oil, sugar, unsalted butter, tomato ketchup, sesame seeds, sun salt, ginger and garlic, most preferably sesame oil, sugar, salt free butter, tomato ketchup, sesame seeds, sun salt and garlic . At this time, ginger and garlic may be ground or ground.
고추장은 고춧가루, 현미가루, 통 밀가루 및 메줏가루로 만들어진 고추장을 사용할 수 있으나, 이에 한정되지 않고 다양한 고추장을 사용할 수 있다.Gochujang may be made of red pepper powder, brown rice flour, whole wheat flour, and red pepper paste, but not limited thereto.
돼지고기는 갈은 것을 사용할 수 있다.Pork can be ground.
채소류는 콩나물, 당근, 양파, 부추 및 들깻잎 중 적어도 하나를 포함하며, 콩나물, 당근, 양파, 부추 및 들깻잎을 포함하는 것이 가장 바람직하다.Vegetables include at least one of bean sprouts, carrots, onions, leek and perilla leaves, most preferably bean sprouts, carrots, onions, leek and perilla leaves.
당근은 속 재료에 포함되어 식감을 줄 수 있고, 비타민 A, 베타카로틴이 풍부하여 시력 발달 및 면역력을 향상시키고, 세포의 노화 및 산화를 예방하는데 도움이 되고 암 예방 및 항암효과가 있다.Carrots can be included in the genus material to give a texture, rich in vitamin A, beta-carotene, improve vision development and immunity, help prevent aging and oxidation of cells, and has cancer prevention and anticancer effects.
양파는 육류와 함께 섭취하면 영양의 균형을 맞춰주고 퀘르세틴 성분을 함유하여 항산화 작용을 하고, 이에 따라 활성산소를 잡아줄 수 있다.When onions are eaten with meat, it balances nutrition and contains quercetin, which is an antioxidant and can help free up oxygen.
또한, 양파는 콜레스테롤 농도를 저하시켜 다이어트에 도움이 된다.Onions also help lower dietary cholesterol levels.
부추는 비타민 C와 몸 속에서 비타민 A로 변하는 카로틴이 풍부하며, 철분, 인, 칼슘, 비타민 B군도 많이 함유하고 있다. 보통 비타민 B1은 흡수가 잘 되지 않는데 부추에 포함돼 있는 알라신 성분은 비타민 B1의 흡수를 도와 체내에 오래 머물 수 있도록 돕는다.Leek is rich in vitamin C and carotene, which is converted into vitamin A in the body, and contains a lot of iron, phosphorus, calcium, and vitamin B groups. Normally, vitamin B1 is not absorbed well, but the allah contained in the leek helps the body absorb vitamin B1 so it stays in the body for a long time.
들깻잎은 음식의 잡향을 잡아주고, 마이톨성분을 함유하고 있어 음식의 맛을 향상시키는데 도움이 될 수 있다.Perilla leaves can help to enhance the taste of foods, as it contains a variety of foods and may contain mititol.
또한, 들깻잎은 비타민 A 및 비타민 C가 풍부하여 피부에 도움이 되고, 위 및 기억력 향상에 좋다.In addition, perilla leaves are rich in vitamin A and vitamin C to help the skin, and to improve the stomach and memory.
버섯류는 표고버섯 및 팽이버섯 중 적어도 하나를 포함하며, 표고버섯 및 팽이버섯 모두 포함하는 것이 가장 바람직하다.The mushrooms include at least one of shiitake mushrooms and mushrooms, most preferably both mushrooms and mushrooms.
표고버섯은 돼지고기와 같이 섭취되면 식이섬유소가 콜레스테롤의 흡수를 지연시켜줄 수 있고, 암의 증식을 억제하는 작용이 있다. 또한, 배변활동에 좋은 효과를 줄 수 있다.Shiitake mushrooms, when eaten with pork, can slow down the absorption of cholesterol and have the effect of inhibiting the growth of cancer. It can also have a good effect on bowel movements.
팽이버섯 또한 돼지고기와 같이 섭취되면 콜레스테롤 수치를 떨어뜨려 주고, 칼로리가 매우 낮고 섬유소와 수분이 풍부하여 포만감을 준다.Enoki mushrooms, when eaten with pork, also lower cholesterol levels, and are very low in calories and rich in fiber and water, giving you a feeling of satiety.
또한, 본 발명의 실시예에 따른 전주 비빔빵의 외피는 쌀가루를 더 포함할 수 있다.In addition, the outer shell of Jeonju Bibimbap according to an embodiment of the present invention may further include rice flour.
이러한 쌀가루는 반죽에 혼합되어 제조되는 전주 비빔빵의 쫄깃함을 향상시킬 수 있다.Such rice flour may improve the chewyness of Jeonju Bibimbap prepared by mixing the dough.
또한, 본 발명의 실시예에 따른 전주 비빔빵의 외피는 쌀, 밀, 물 및 설탕(대신 꿀)을 혼합 발효시켜 제조된 천연발효액종을 더 포함할 수 있다.In addition, the outer shell of Jeonju Bibimbap according to an embodiment of the present invention may further include a natural fermentation broth prepared by mixing and fermenting rice, wheat, water and sugar (instead of honey).
이때, 쌀은 현미가 바람직하나, 이에 한정되지 않으며, 흰쌀 등도 사용할 수 있다.At this time, the rice is preferably brown rice, but is not limited thereto, and white rice may be used.
또한, 밀은 통밀이 바람직하나, 이에 한정되지 않으며, 백밀 등도 사용할 수 있다.In addition, wheat is preferably whole wheat, but is not limited thereto, and white wheat may also be used.
이러한 천연발효액종은 반죽에 소량이 혼합되어 반죽을 발효시키며, 발효 속도가 빠르진 않지만 풍미를 향상시키고, 빵 섭취 후 더부룩한 느낌을 받지 않도록 할 수 있다.These natural fermentation liquid species are mixed in small amounts in the dough to ferment the dough, but the fermentation rate is not fast, but can improve the flavor, and do not feel bloated after eating bread.
또한, 본 발명의 실시예에 따른 전주 비빔빵의 속 재료는 간양파, 간생강 및 간마늘을 더 포함할 수 있다.In addition, the genus material of Jeonju bibimbap according to an embodiment of the present invention may further include liver onion, liver ginger and liver garlic.
이와 같은 전주 비빔빵의 제조방법에 대하여 하기에서 구체적으로 설명하도록 한다.The manufacturing method of such Jeonju Bibimbap will be described in detail below.
또한, 본 발명의 실시예에 따른 전주 비빔빵의 외피 또는 속 재료는 누룽지를 더 포함할 수 있다.In addition, the outer shell or the inner material of Jeonju Bibimbap according to an embodiment of the present invention may further include nurungji.
이에 따라, 전주 비빔빵의 식감 및 고소함을 향상시킬 수 있다.Accordingly, the texture and savoryness of Jeonju Bibimbap can be improved.
또한, 본 발명의 실시예에 따른 전주 비빔빵의 외피는 옥수수수염 추출물을 더 포함할 수 있다.In addition, the outer shell of Jeonju bibimbap according to an embodiment of the present invention may further include a corn beard extract.
옥수수수염 추출물은 옥수수수염을 3번 세척하고 증류추출방식으로 추출될 수 있다.Corn beard extract can be extracted by washing the corn beard three times and distillation extraction method.
옥수수수염 추출물은 폴리페놀과 플라보노이드 성분이 많아 신장 질환, 당뇨, 고혈압 등에 좋으며 강한 이뇨작용이 있으며, 옥수수 특유의 구수한 맛이 난다.Corn beard extract is rich in polyphenols and flavonoids, good for kidney disease, diabetes, hypertension, etc., has a strong diuretic effect, has a unique taste of corn.
이러한 옥수수수염 추출물은 반죽에 혼합되어 빵의 풍미를 향상시켜주며, 유익한 영양분을 섭취할 수 있도록 한다.These corn beard extracts are mixed with the dough to improve the flavor of the bread and allow you to eat beneficial nutrients.
도 2는 본 발명에 따른 전주 비빔빵의 제조방법을 순차적으로 나타낸 블록도이다.Figure 2 is a block diagram sequentially showing a manufacturing method of Jeonju bibimbap according to the present invention.
도 2를 참조하면, 본 발명의 실시예에 따른 전주 비빔빵 제조방법(200)은 천연발효액종 제조단계(210), 반죽 제조단계(220), 속 재료 제조단계(230) 및 비빔빵 제조단계(240)를 포함할 수 있다.Referring to Figure 2, Jeonju bibimbap manufacturing method 200 according to an embodiment of the present invention is a natural fermentation broth production step 210, dough manufacturing step 220, genus material manufacturing step 230 and bibimbap manufacturing step 240 may be included.
먼저, 천연발효액종 제조단계(210)는 쌀, 밀, 물 및 설탕(꿀)을 혼합 발효시켜 천연발효액종을 제조할 수 있다.First, the natural fermentation broth production step 210 may be prepared by fermenting mixed fermentation of rice, wheat, water and sugar (honey).
더욱 구체적으로, 쌀, 밀, 물 및 설탕을 믹서기에 넣고 갈아준 후, 혼합물을 소독된 용기에 넣고 25 내지 28℃에서 보관하며 매일 아침, 저녁으로 하루에 2회씩 10번 용기를 흔들어주고, 뚜껑을 덮었다가 열었다가 반복하여 공기를 넣어줌으로써 현미종에 증식을 유발시킨다. 3 내지 4일이 지난 후, 혼합물을 깨끗한 천을 이용하여 순수한 액체(천연발효액종)를 짜내는 것으로 천연발효액종을 제조할 수 있다.More specifically, after adding rice, wheat, water and sugar to a blender, the mixture is placed in a sterilized container and stored at 25 to 28 ° C., shaking the container 10 times twice a day each morning and evening, and with a lid. Cover and then open and repeatedly add air to induce proliferation in the brown rice species. After 3-4 days, the natural fermentation broth can be prepared by squeezing the mixture with a clean cloth using a clean cloth (natural fermentation broth).
반죽 제조단계(220)는 밀, 유제품, 양념류 및 천연발효액종을 혼합하여 발효반죽을 만들 수 있다. Dough manufacturing step 220 may be a fermented dough by mixing wheat, dairy products, spices and natural fermentation liquid species.
이러한 반죽 제조단계(220)는 반죽 혼합 단계(221), 숙성 단계(222) 및 발효반죽을 만드는 발효 단계(223)를 포함할 수 있다.This dough manufacturing step 220 may include a dough mixing step 221, the aging step 222 and the fermentation step 223 to make the fermentation dough.
반죽 혼합 단계(221)는 밀, 유제품, 양념류 및 천연발효액종를 혼합하여 혼합반죽을 만들 수 있다.  Dough mixing step 221 may be mixed dough by mixing wheat, dairy products, spices and natural fermentation liquid species.
이때, 양념류 1 중량부에 대하여, 밀 4 내지 5 중량부, 유제품 2 내지 3 중량부, 천연발효액종 0.1 내지 0.2 중량부를 혼합하여 혼합반죽을 제조할 수 있다.At this time, the mixed dough can be prepared by mixing 4 to 5 parts by weight of wheat, 2 to 3 parts by weight of dairy products, and 0.1 to 0.2 parts by weight of natural fermented liquid species with respect to 1 part by weight of spices.
또한, 반죽 혼합 단계(221)는 쌀가루를 더 혼합하여 혼합반죽을 만들 수 있다.In addition, the dough mixing step 221 may further mix rice flour to make a mixing dough.
또한, 반죽 혼합 단계(221)는 옥수수수염 추출물을 더 혼합하여 혼합반죽을 만들 수 있다.In addition, the dough mixing step 221 may further be mixed with the corn beard extract to make a mixture dough.
이때, 옥수수수염 추출물은 1 내지 1.5중량부를 혼합될 수 있다.At this time, the corn beard extract may be mixed 1 to 1.5 parts by weight.
여기서, 옥수수수염 추출물이 1 중량부 미만일 경우 반죽의 풍미(빵의 풍미)와 고소한 맛의 효과가 미미하고, 1.5 중량부를 초과할 경우 옥수수 특유의 풍미가 너무 강해져 전체적인 재료들의 조화를 저하시킬 수 있다.Here, when the corn beard extract is less than 1 part by weight, the effect of the flavor of the dough (bread flavor) and the savory taste is insignificant, and when it exceeds 1.5 parts by weight, the corn-specific flavor may be so strong that the harmony of the overall ingredients may be reduced. .
숙성 단계(222)는 221 단계에서 제조된 혼합반죽을 -3 내지 -7℃ 사이에서 24시간 이상 숙성시킬 수 있다.The aging step 222 may be aged for 24 hours or more between -3 to -7 ℃ mixed dough prepared in step 221.
발효반죽을 만드는 발효 단계(223)는 222 단계에서 숙성된 혼합반죽을 실온 또는 발효실에서 1시간 동안 발효시켜 발효반죽을 만들 수 있다. Fermentation step 223 for making the fermentation dough may be a fermented dough by fermenting the mixed dough aged in step 222 for 1 hour at room temperature or fermentation chamber.
속 재료 제조단계(230)는 고추장, 돼지고기, 간양파, 간생강, 간마늘 및 채소류를 이용하여 속 재료를 제조할 수 있다. Genus material manufacturing step 230 may be prepared by using the red pepper paste, pork, liver onion, liver ginger, liver garlic and vegetables.
이러한 속 재료 제조단계(230)는 고추장소스 제조단계(231), 볶은 고추장 제조단계(232) 및 속 재료 완성단계(233)를 포함할 수 있다.This genus material manufacturing step 230 may include a chili sauce sauce manufacturing step 231, roasted kochujang manufacturing step 232 and genus material completion step 233.
고추장소스 제조단계(231)는 고추장, 돼지고기, 간양파, 간생강 및 간마늘을 이용하여 고추장 소스를 제조할 수 있다.Gochujang sauce manufacturing step 231 may be prepared by using gochujang, pork, liver onion, liver ginger and liver garlic.
볶은 고추장 제조단계(232)는 231 단계에서 제조된 고추장 소스를 볶아 볶은 고추장을 만들 수 있다. 이때, 팬이나 냄비에 고추장 소스를 넣고 팬이나 냄비를 70 내지 90℃까지 가열한 상태에서 10분 내지 20분 동안 저어주며 볶아줄 수 있다.Roasted red pepper paste manufacturing step (232) can be made by roasting the red pepper paste sauce prepared in step 231. At this time, put the red pepper paste sauce in a pan or pot and stir for 10 to 20 minutes while stirring the pan or pot heated to 70 to 90 ℃.
이와 같이 고추장 소스를 볶아 볶은 고추장을 만드는 것은 돼지고기와 고추장 및 혼합된 재료를 골고루 혼합하며 재료의 맛이 서로 어우러지도록 할 수 있다.In this way, making roasted red pepper paste by roasting red pepper paste sauce may mix pork and red pepper paste and mixed ingredients evenly and make the ingredients taste together.
또한, 고추장은 매운 맛을 감소시켜 매운 것을 잘 먹지 못하는 사람도 맛있게 전주 비빔빵을 섭취할 수 있도록 한다.In addition, gochujang reduces the taste of spicy so that even people who do not eat spicy delicious Jeonju bibimbap to eat delicious.
속 재료 완성단계(233)는 232 단계에서 만들어진 볶은 고추장에 채소류를 넣고 버무려 최종적인 속 재료를 만들 수 있다.Core material completion step 233 is to put the vegetables in the roasted red pepper paste made in step 232 to make the final genus material.
볶은 고추장에 콩나물, 당근, 양파, 부추 및 들깻잎 중 적어도 하나를 포함하는 채소류를 혼합하는 것으로, 식감, 맛 및 향을 향상시킬 수 있다. 또한, 채소류의 좋은 영양분도 섭취할 수 있다.By mixing vegetables containing at least one of bean sprouts, carrots, onions, leek and perilla leaves in roasted red pepper paste, it can improve the texture, taste and aroma. You can also eat good nutrients from vegetables.
또한, 속 재료 완성단계(233)는 버섯류 및 달걀 중 적어도 하나를 더 볶은 고추장에 넣어 버무릴 수 있다.In addition, the genus material completion step 233 may be tossed at least one of the mushrooms and eggs in roasted red pepper paste.
또한, 속 재료 완성단계(233)는 누룽지를 더 볶은 고추장에 넣어 버무릴 수 있다.In addition, the genus material completion step 233 may be tossed in the roasted gochujang more nurungji.
비빔빵 제조단계(240)은 발효반죽에 속재료를 넣어 오븐에서 구워 전주 비빔빵을 제조할 수 있다. Bibimbap manufacturing step 240 is to put the ingredients in the fermented dough baked in the oven can be prepared Jeonju Bibimbap.
이러한 비빔빵 제조단계(240)는 발효반죽 분할단계(241), 비빔빵 성형단계(242), 성형 비빔빵을 발효시키는 발효단계(243) 및 비빔빵 완성단계(244)를 포함할 수 있다.The bibimbap manufacturing step 240 may include a fermentation dough dividing step 241, a bibimbap forming step 242, a fermentation step 243 to ferment the molded bibimbap and a bibimbap completion step 244.
발효반죽 분할단계(241)는 발효반죽을 일정한 크기로 분할하여 분할반죽을 만들 수 있다.The fermentation dough dividing step 241 may divide the fermented dough into a predetermined size to make a split dough.
비빔빵 성형단계(242)는 241 단계에서 만들어진 발효반죽의 중심을 가르고 그 속에 속 재료를 넣고 갈라진 부분을 다시 맞물리게 눌러주어 전주 비빔빵의 형태를 가지는 성형 비빔빵을 만들 수 있다.Bibimbap forming step 242 is to cut the center of the fermented dough made in step 241 and put the material therein to press the cracked portion again to make a bibimbap shaped in the form of Jeonju bibimbap.
또한, 비빔빵 성형단계(242)는 성형된 성형 비빔빵 표면에 누룽지를 묻히는 단계를 더 포함할 수 있다. 이에 따라, 전주 비빔빵의 바삭한 식감이 향상되고 고소함이 증가할 수 있다.In addition, the bibimbap forming step 242 may further include a step of buried nurungji on the surface of the molded bibimbap. Accordingly, the crispy texture of Jeonju Bibimbap can be improved and the savoryness can be increased.
성형 비빔빵을 발효시키는 발효단계(243)는 성형 비빔빵을 2차적으로 발효시킬 수 있다. 이때, 상온 또는 발효실에서 30분 내지 1 시간 동안 발효시킬 수 있다.The fermentation step 243 of fermenting the molded bibimbap may secondary fermentation of the molded bibimbap. At this time, it may be fermented at room temperature or fermentation chamber for 30 minutes to 1 hour.
비빔빵 완성단계(244)는 243 단계에서 발효된 성형 비빔빵을 190℃의 오븐에서 20분 동안 구워 전주 비빔빵을 제조할 수 있다.Bibimbap complete step 244 may be prepared by baking the bibimbap shaped fermented in step 243 for 20 minutes in an oven at 190 ℃.
도 3은 상기와 같은 방법으로 제조된 전주 비빔빵의 사진이다.3 is a photograph of Jeonju Bibimbap prepared by the same method as described above.
도 3을 참조하면, 전주 비빔빵은 전주비빔밥을 구성하는 재료들을 밀가루 외피가 감싸고 있는 형상을 가진다는 것을 알 수 있다. 겉으로 보기에는 일반 빵과 동일하지만, 속은 팥 앙금이나 크림이 아니라, 각종 채소, 다진 돼지고기, 버섯 및 양념이 들어간 전주비빔밥 특유의 맛과 향기를 느낄 수 있는 재료가 채워져 있어, 예상하지 못한 맛을 제공한다는 것을 알 수 있다. Referring to Figure 3, Jeonju bibimbap it can be seen that the material constituting the Jeonju Bibimbap has a shape in which the outer shell wraps. On the surface, it's the same as ordinary bread, but inside it's not red bean sediment or cream, but it's filled with ingredients that give you the taste and aroma of Jeonju Bibimbap with various vegetables, minced pork, mushrooms and condiments. You can see that it provides.
먹는 사람의 편의를 위해, 속 재료의 크기를 작게 하는 것도 가능하지만, 식재료 고유의 형태와 맛을 유지하기 위해서는 다양한 크기, 다양한 형태를 유지하도록 하는 것도 가능하다.For the convenience of the eater, it is possible to reduce the size of the ingredients, but in order to maintain the unique shape and taste of the ingredients it is also possible to maintain a variety of sizes, forms.
이하 본 발명의 내용을 실시예, 비교예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the contents of the present invention will be described in detail through Examples, Comparative Examples, and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
[[ 실시예Example ]]
[실시예 1]Example 1
양념류 1중량부에 대하여, 밀 5중량부, 유제품 3 중량부 및 천연발효액종 0.2중량부을 혼합하여 반죽하고, 반죽을 - 5℃에서 24시간 동안 숙성한 후 실온에서 1시간 동안 발효시켜 발효반죽을 제조하였다. 고추장 4중량부, 돼지고기 3중량부를 혼합하고 간양파, 간생강 및 간마늘로 간하여 고추장 소스를 제조한 후 고추장 소스를 팬에 넣고 팬을 70℃로 가열하고 15분 동안 볶은 후 채소류 7중량부를 넣고 버무려 속 재료를 제조하였다. 제조된 발효반죽을 분할하여 분할반죽에 속 재료를 넣고 성형한 후 150℃ 오븐에서 20분 동안 구워 전주 비빔빵을 제조하였다.5 parts by weight of wheat, 3 parts by weight of dairy products and 0.2 parts by weight of natural fermented liquid species are kneaded, and the dough is aged at -5 ° C for 24 hours and then fermented at room temperature for 1 hour to fermented dough. Prepared. 4 parts by weight of gochujang, 3 parts by weight of pork, mixed with liver onion, liver ginger and liver garlic to prepare gochujang sauce, put the sauce into a pan, heat the pan to 70 ℃ and fry for 15 minutes. The parts were added and mixed to prepare the inner material. The fermented dough was prepared by dividing the ingredients into split dough, and then baked for 20 minutes in an oven at 150 ° C. to prepare Jeonju Bibimbap.
양념류는 참기름, 설탕, 무염 버터, 토마토케첩, 참깨, 천일염 및 마늘을 포함한다.Seasonings include sesame oil, sugar, unsalted butter, tomato ketchup, sesame seeds, sun salt and garlic.
채소류는 콩나물, 당근, 양파, 부추 및 들깻잎을 포함한다.Vegetables include bean sprouts, carrots, onions, leek and perilla leaves.
[실시예 2]Example 2
발효반죽 제조시 옥수수수염 추출물 1.5중량부를 더 포함하고, 성형한 후 표면에 누룽지를 묻힌 것을 제외하고는 실시예 1과 같이 제조하였다.When preparing the fermented dough further comprises 1.5 parts by weight of corn beard extract, and was prepared as in Example 1 except that after the molding was buried in Nurungji.
[비교예 1]Comparative Example 1
고추장 소스를 볶지 않는 것을 제외하고는 실시예 1과 같이 제조하였다.It was prepared as in Example 1, except that the red pepper paste sauce was not fried.
[비교예 2] 일반적으로 제조되는 야채빵Comparative Example 2 Vegetable Bread
발효반죽 제조시 양념류는 설탕, 무염 버터 및 천일염을 사용하고, 양배추 및 당근를 잘라 소금에 절이고, 감자 및 삶은 계란은 으깬 후 절인 양배추 및 당근과 으깬 감자 및 계란을 혼합하고, 혼합된 야채 8중량부에 마요네즈 1중량부, 케찹 1중량부를 혼합한 속 재료를 사용하는 것을 제외하고는 실시예 1과 같이 제조하였다.In the manufacture of fermented dough, seasonings use sugar, unsalted butter and sun salt, cut and salt cabbage and carrots, mashed potatoes and boiled eggs, mix pickled cabbage and carrots with mashed potatoes and eggs, and mix 8 weights of vegetables. It was prepared in the same manner as in Example 1 except for using a stuffing material mixed with 1 part by weight of mayonnaise and 1 part by weight of ketchup.
[[ 실험예Experimental Example ] 관능검사Sensory test
본 발명에 따라 제조된 실시예 1, 2 및 비교예 1, 2에 대하여 훈련된 전문 관능검사 요원(2년 이상 관능검사 경험을 지닌 50명[남자 25명, 여자 25명])중 미각이 상대적으로 우수한 30명을 선발하여 전체적인 맛, 식감, 향, 흥미, 선호도로 나누어 정량적 묘사분석(Quantitative Descriptive Analysis : QDA)을 하였다. 관능검사는 5점 측정법(1:매우 나쁨, 2:나쁨, 3:보통, 4:좋음, 5:매우 좋음)으로 실시하였다.Relative palate among professional sensory test personnel (50 [25 males, 25 females with more than 2 years of sensory testing experience]) trained for Examples 1 and 2 and Comparative Examples 1 and 2 prepared according to the present invention 30 excellent people were selected and divided into overall taste, texture, aroma, interest, and preference for quantitative descriptive analysis (QDA). Sensory evaluation was carried out by a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good).
맛flavor 식감Texture 향incense 흥미interest 선호도preference
실시예1Example 1 4.524.52 4.684.68 4.424.42 4.714.71 4.624.62
실시예2Example 2 4.554.55 4.714.71 4.464.46 4.724.72 4.614.61
비교예1Comparative Example 1 4.014.01 4.624.62 3.843.84 4.204.20 4.144.14
비교예2Comparative Example 2 4.434.43 4.514.51 3.813.81 3.413.41 4.204.20
상기 표 1에서 볼 수 있듯이, 실시예 1 및 2는 비교예 1보다 모든 항목에서 높은 점수를 나타내고 있는 것을 확인할 수 있다.As can be seen in Table 1, it can be seen that Examples 1 and 2 show a higher score in all items than Comparative Example 1.
또한, 비교예 2에 비하여 실시예 1 및 2는 향, 흥미, 선호도가 높고, 맛과 식감에서도 뒤떨어지지 않으므로 상품성이 있을 것으로 판단할 수 있다.In addition, compared with Comparative Example 2, Examples 1 and 2 have a high aroma, interest, and preference, and are inferior in taste and texture.
이상에서는 본 발명에 대한 기술사상을 첨부 도면과 함께 서술하였지만 이는 본 발명의 바람직한 실시 예를 예시적으로 설명한 것이지 본 발명을 한정하는 것은 아니다. 또한, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 기술자라면 누구나 본 발명의 기술적 사상의 범주를 이탈하지 않는 범위 내에서 다양한 변형 및 모방 가능함은 명백한 사실이다.In the above description, the technical idea of the present invention has been described with the accompanying drawings, which illustrate exemplary embodiments of the present invention by way of example and do not limit the present invention. In addition, it will be apparent to those skilled in the art that various modifications and imitations can be made without departing from the scope of the technical idea of the present invention.

Claims (9)

  1. 양념류 1 중량부에 대하여, 밀 4 내지 5 중량부 및 유제품 2 내지 3 중량부를 포함하는 외피 및 고추장 2 내지 5 중량부, 돼지고기 2 내지 3 중량부, 채소류 6 내지 8 중량부, 버섯류 2 내지 3 중량부 및 달걀 1 내지 2 중량부를 포함하는 속 재료를 포함하는 전주 비빔빵. 1 to 5 parts by weight of seasonings, 4 to 5 parts by weight of wheat and 2 to 3 parts by weight of dairy products, 2 to 5 parts by weight of red pepper paste, 2 to 3 parts by weight of pork, 6 to 8 parts by weight of vegetables, 2 to 3 mushrooms Jeonju Bibimbap comprising a genus material including 1 part by weight and 1 to 2 parts by weight of eggs.
  2. 제1항에 있어서,The method of claim 1,
    상기 양념류는,The spices,
    참기름, 설탕, 무염 버터, 토마토케첩, 참깨, 천일염, 생강 및 마늘 중 적어도 하나를 포함하는 전주 비빔빵.Jeonju Bibimbap comprising at least one of sesame oil, sugar, unsalted butter, tomato ketchup, sesame seeds, sun salt, ginger and garlic.
  3. 제1항에 있어서,The method of claim 1,
    상기 채소류는,The vegetables,
    콩나물, 당근, 양파, 부추 및 들깻잎 중 적어도 하나를 포함하는 전주 비빔빵.Jeonju Bibimbap comprising at least one of bean sprouts, carrots, onions, leek and perilla leaves.
  4. 제1항에 있어서,The method of claim 1,
    상기 외피는,The outer shell,
    쌀, 밀, 물 및 설탕을 혼합 발효시켜 제조된 천연발효액종을 더 포함하는 전주 비빔빵.Jeonju bibimbap further comprises a natural fermented liquid species prepared by mixing and fermenting rice, wheat, water and sugar.
  5. 제1항에 있어서,The method of claim 1,
    상기 속 재료는,The material is
    간양파, 간생강 및 간마늘을 더 포함하는 전주 비빔빵.Jeonju Bibimbap containing more liver onion, liver ginger and liver garlic.
  6. 전주 비빔빵을 제조하는 전주 비빔빵 제조방법에 있어서,In the Jeonju Bibimbap manufacturing method for producing a Jeonju Bibimbap,
    쌀, 밀, 물 및 설탕을 혼합 발효시킨 천연발효액종을 만드는 천연발효액종 제조단계; Natural fermentation liquid species manufacturing step of making a natural fermentation liquid species fermented by mixing rice, wheat, water and sugar;
    밀, 유제품, 양념류 및 상기 천연발효액종를 혼합하여 발효반죽을 만드는 반죽 제조단계;Dough, step of making a fermented dough by mixing wheat, dairy products, spices and the natural fermentation liquid species;
    고추장, 돼지고기, 간양파, 간생강, 간마늘 및 채소류를 이용하여 속 재료를 만드는 속 재료 제조단계 및 The step of preparing the ingredients to make the ingredients using gochujang, pork, liver onion, liver ginger, liver garlic and vegetables and
    상기 발효반죽에 상기 속 재료를 넣어 오븐에서 구워 상기 전주 비빔빵을 만드는 비빔빵 제조단계를 포함하는 전주 비빔빵 제조방법.Jeonju bibimbap manufacturing method comprising a bibimbap manufacturing step of making the Jeonju bibimbap bake by putting the ingredients in the fermented dough baked in the oven.
  7. 제6항에 있어서, The method of claim 6,
    상기 반죽 제조단계에서는, In the dough manufacturing step,
    상기 밀, 유제품, 양념류 및 천연발효액종를 혼합하여 혼합반죽을 만드는 반죽 혼합 단계; Dough mixing step of mixing the wheat, dairy products, spices and natural fermentation liquid species to make a dough mixture;
    상기 혼합반죽을 -3 내지 -7℃ 사이에서 24시간 이상 숙성시키는 숙성 단계 및 Aging step of aging the mixture dough at -3 to -7 ℃ for at least 24 hours and
    상기 숙성 단계에서 숙성된 상기 혼합반죽을 실온 혹은 발효실에서 1시간 동안 발효시켜 발효반죽을 만드는 발효 단계를 포함하는 전주 비빔빵 제조방법.Jeonju bibimbap manufacturing method comprising a fermentation step of making the fermented dough by fermenting the mixed dough aged in the aging step for 1 hour at room temperature or fermentation chamber.
  8. 제6항에 있어서, The method of claim 6,
    상기 속 재료 제조단계에서는,In the genus material manufacturing step,
    상기 고추장, 돼지고기, 간양파, 간생강 및 간마늘을 이용하여 고추장 소스를 만드는 고추장소스 제조단계;A red pepper paste sauce manufacturing step of making red pepper paste sauce using the red pepper paste, pork, liver onion, liver ginger and liver garlic;
    상기 고추장 소스를 볶아 볶은 고추장을 만드는 볶은 고추장 제조단계 및 Roasted red pepper paste manufacturing step of making roasted red pepper paste by roasting the red pepper paste sauce and
    상기 볶은 고추장에 상기 채소류를 넣어 버무려 상기 속 재료를 만드는 속 재료 완성단계를 포함하는 전주 비빔빵 제조방법.Jeonju bibimbap manufacturing method comprising the step of completing the genus material to put the vegetables in the roasted red pepper paste to make the genus material.
  9. 제6항에 있어서, The method of claim 6,
    상기 비빔빵 제조단계에서는, In the bibimbap manufacturing step,
    상기 발효반죽을 일정한 크기로 분할하여 분할반죽을 만드는 발효반죽 분할단계; A fermentation dough dividing step of dividing the fermented dough into a predetermined size to make a split dough;
    상기 분할반죽에 상기 속 재료를 넣고 상기 전주 비빔빵의 형태를 가지는 성형 비빔빵을 만드는 비빔빵 성형단계;A bibimbap forming step of forming the bibimbap having a shape of the electric pole bibimbap by putting the inner material into the split dough;
    상기 성형 비빔빵을 발효시키는 발효단계 및 Fermentation step of fermenting the molded bibimbap and
    상기 발효된 성형 비빔빵을 190℃의 오븐에서 20분 동안 구워 상기 전주 비빔빵을 제조하는 비빔빵 완성단계를 포함하는 전주 비빔빵 제조방법.Jeonju bibimbap manufacturing method comprising a bibimbap completion step of manufacturing the fermented bibimbap for 20 minutes by baking the fermented bibimbap in 190 ℃ oven.
PCT/KR2017/011578 2016-10-20 2017-10-19 Jeonju mixed bread and method for making same WO2018074859A1 (en)

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Citations (5)

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Publication number Priority date Publication date Assignee Title
KR20100128713A (en) * 2009-05-29 2010-12-08 주식회사 에취알에스 The baked rice-bread and its manufacturing method
KR101063166B1 (en) * 2008-09-30 2011-09-07 주식회사 파리크라상 Method for manufacturing steamed bread of Gochujang bibimb fried rice
KR20120013541A (en) * 2010-08-05 2012-02-15 서지현 Bibimbop Pizza
KR20160080145A (en) * 2014-12-29 2016-07-07 이소영 Croquette method using white bread
KR20160107078A (en) * 2015-03-03 2016-09-13 황정자 manuficring methods ofbag bread andfillings consist of plums salads meat pepper

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101063166B1 (en) * 2008-09-30 2011-09-07 주식회사 파리크라상 Method for manufacturing steamed bread of Gochujang bibimb fried rice
KR20100128713A (en) * 2009-05-29 2010-12-08 주식회사 에취알에스 The baked rice-bread and its manufacturing method
KR20120013541A (en) * 2010-08-05 2012-02-15 서지현 Bibimbop Pizza
KR20160080145A (en) * 2014-12-29 2016-07-07 이소영 Croquette method using white bread
KR20160107078A (en) * 2015-03-03 2016-09-13 황정자 manuficring methods ofbag bread andfillings consist of plums salads meat pepper

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