KR101963498B1 - Method for preparation of functional steamed bread having pistachios, sweet potato and cheese - Google Patents

Abstract

The present invention relates to a method for preparing pasta cheeses, sweet potatoes and cheese steamed breads containing pasta cheeses, sweet potato mousse and mozzarella cheese ingredients.
The production method of the steamed bread of the present invention containing the pasta cheeses, sweet potato mousse, and mozzarella cheese ingredient,
Producing a steamed bread cereal; Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,
The step of producing the steamed bread may include:
70 parts by weight of mozzarella cheese are rounded and the outer periphery of the rounded mozzarella cheese is wrapped to a certain thickness with 30 parts by weight of sweet potato mousse to make a steamed bread crust like a bird of an omelette.
Wherein the step of preparing the steamed-
To 100 parts by weight of wheat flour, 1 part by weight of pasta chip powder, 2 to 3 parts by weight of mozzarella cheese powder, 4 to 9 parts by weight of sugar, 1.9 to 3 parts by weight of salt, 3.6 to 6 parts by weight of butter, 0.9 to 1.4 parts by weight of baking powder 2 to 4 parts by weight of yeast, 13 to 24 parts by weight of milk and 70 to 90 parts by weight of water are mixed and kneaded.
According to the cheese steamed bread prepared by the method of the present invention for producing pasta, sweet potatoes and cheese steamed bread,
The main ingredient of mozzarella cheese is rolled like sweet potato mousse and it is included as main ingredient of steamed bread. It has a new flavor, flavor, and texture compared with ordinary steamed bread. And the consumer has pasta, mozzarella and sweet potato It is possible to naturally take a unique physiologically active ingredient and thus, an effect beneficial to general consumers' health can be expected.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for preparing sweet potato and cheese steamed bread,

The present invention relates to a method for producing pasta, sweet potato and cheese steamed bread. More particularly, the present invention relates to a method for preparing pasta starch powder containing various nutrients beneficial to the human body,

Steamed breads are made from sweet potato mousse and mozzarella cheese, which makes it easy for ordinary consumers to eat steamed bread and naturally eat pasta, sweet potatoes and cheese To a method for producing steamed bread.

Steamed bread is a kind of snack made by putting steamed buns made of red beans into the inside of the bread crumbs of wheat flour, which is cooked by steam steamed without using an oven. It is a kind of snack that Koreans easily ingest.

Steamed bread consists of shells and cows, and usually water is added to a mixture of wheat flour, sugar, rice wine, yeast, etc. and kneaded,

The dough is aged and fermented to produce a steamed bread crust, and the beans are washed and boiled. Then, boiled bread crumbs are prepared with the sugar. The steamed bread crumbs are placed in the steamed bread crust and steamed for a certain period of time.

As such, steamed bread is a food made mainly of flour and red beans, and its taste is generally uniform. Therefore, there is a need to develop a steamed bread to satisfy various consumers' preferences.

In this connection, pine needle extract (Japanese Patent Laid-Open No. 10-2001-91281), amber (Japanese Patent Laid-Open No. 10-2004-70855), milk (registered patent No. 10-465284), jujube medicinal extract 10-526777), green tea (registered patent No. 10-666054), Audi and Angelica (registered patent No. 10-963480), and the like have been developed.

However, even though the steamed bread having the new material as described above, the main ingredient of the steamed bread is mostly composed of only red beans and only new materials are added thereto.

Therefore, there is still a need to develop a new steamed bread which does not use only red beans in order to satisfy consumers' various tastes.

Therefore, the inventor of the present invention has proposed a method of manufacturing a blueberry walnut steamed bread such as " 100-year-old walnut steamed bread and its manufacturing method ", Korean Patent No. 10-1382916 and Korean Patent No. 10-1402079 "Has been well received by general consumers and is widely sold through on / offline.

On the other hand, sweet potatoes are root crops of the annual flower of the Japanese cabbage, and are mainly cultivated crops with a large amount of starchy and sweet stem.

The components of sweet potato are 68.5% moisture, crude protein 1.8%, crude fat 0.6%, crude fiber 1.3%, ash 1.1%, carbohydrate 26.4%, and vitamin A · B · C in small amounts.

In particular, carbohydrates are contained in large quantities, and they can be used as stock substitutes. They have been cultivated as a horticultural crop since ancient times, and recently, they have been widely used as preference foods because they have been improved.

The pistachios are nutrients rich in protein and vitamins, dietary fiber, potassium, calcium, folic acid, and iron.

Pasta is a good health food for the elderly and pregnant women because it lowers the cleesterol of the body and keeps the cardiovascular function healthy, it contains the unsaturated fatty acid and is effective for cancer prevention and is also effective for anemia.

In addition, as the intake of Pasteuriao increased, the hypoglycemic response was stronger. As a result of studying the effect of pasta catechol on postprandial blood glucose after ingestion of other carbohydrates, it was found that foods rich in carbohydrates such as broken potatoes, pasta, and rice The intake of pasta feces after ingestion significantly reduced the blood glucose response.

It has been shown that pasta starch is a high-protein, high-protein food, and eating a handful of pasta after eating can help prevent postprandial hyperglycemia and help control long-term blood glucose.

Mozzarella cheese is a mature, uncooked mass of cheese made from fresh milk, which is characterized by melting when heated and stretching when pulled.

Mozzarella cheese is rich in calcium and nutrients to strengthen muscles, bones and teeth, maintain skin elasticity and clean skin for women, promote alcohol decomposition and regulate blood pressure, nutrients needed for the development of young children Is also included.

  BACKGROUND OF THE INVENTION [0002] In recent years, there has been a proliferation of foods containing functional materials as health supplements for maintaining health, while improving living standards and promoting wellness for maintaining health through food or food after alternative medicine is widely known.

In recent years, consumers are increasingly interested in health promotion through ingestion of food, and there is a growing tendency to prefer functional foods rich in nutrients beneficial to various human bodies even if they are traditional food.

Most of the steamed bread products in the past are popular products for consumers, but they have a problem in that they do not meet the expectations of consumers who want rich nutrients and various flavors.

(1) Korean Patent No. 10-659225 " Method for producing steamed bread containing pumpkin and rice flour " (2) Korean Patent No. 10-586445 " Green tea steamed bread and its manufacturing method & (3) Korean Patent No. 10-770038 " Method for producing rice steamed bread & (4) Korean Patent No. 10-1047330 " Method for producing rice steamed bread & (5) Korean Patent No. 10-1151714 " Method for producing steamed bread " (6) Korean Patent No. 10-666054 " steamed bread containing guava plant ingredients and preparation method " (7) Korean Patent No. 10-963480 " Odhi-steamed bread & (8) Korean Patent No. 10-938472 " Method for manufacturing steamed bread using herbal medicine material & (9) Korean Patent No. 10-1382916 " Walnut steamed bread of 100 years old and its preparation method & (10) Korean Patent No. 10-1402079 entitled " Production method of blueberry walnut steamed bread "

DISCLOSURE OF THE INVENTION The present invention has been developed in order to solve the above problems, and it is an object of the present invention to provide a method for producing pasta, sweet potatoes,

The steamed bun is made with only sweet potato mousse and mozzarella cheese, and the steamed bread crust contains pasta cheeoni, so that when you eat steamed bread, you will have a texture and flavor that is chewed by sweet potato mousse and mozzarella cheese. And to provide a method for producing pasta cookies, sweet potatoes and cheese steamed bread which are preferable in terms of nutritional aspects and sensory preference of steamed bread.

In addition, the present invention provides an excellent combination of pasta starch, sweet potato mozzarella and mozzarella cheese while maintaining the original taste of steamed bread, and thus, it is possible to produce pastas, sweet potatoes and mozzarella cheese steamed breads excellent in taste and flavor .

In order to accomplish the above object, the present invention provides a method for producing pasta, sweet potatoes and cheese steamed bread,

A steamed bun formed by putting cow in the outer skin, wherein the cow is provided with a sweet potato and a cheese steamed bread characterized by containing sweet potato mousse and mozzarella cheese.

Also, the present invention provides a pasta chicken, a sweet potato and a cheese steamed bread which comprises 1 part by weight of the whole steamer crust of the steamed bun, and 2 to 3 parts by weight of the whole steamed bread crumb of the steamed bread crumb, .

The present invention relates to a process for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,

The step of producing the steamed bread may include:

70 parts by weight of mozzarella cheese are rounded and the outer periphery of the rounded mozzarella cheese is wrapped to a certain thickness with 30 parts by weight of sweet potato mousse to make a steamed bread crust like a bird of an omelette.

Wherein the step of preparing the steamed-

To 100 parts by weight of wheat flour, 1 part by weight of pasta chip powder, 2 to 3 parts by weight of mozzarella cheese powder, 4 to 9 parts by weight of sugar, 1.9 to 3 parts by weight of salt, 3.6 to 6 parts by weight of butter, 0.9 to 1.4 parts by weight of baking powder , 2 to 4 parts by weight of yeast, 13 to 24 parts by weight of milk and 70 to 90 parts by weight of water are mixed and kneaded.

As described above, according to the steamed bread of the present invention, which is produced by the process for producing pasta, sweet potatoes and cheese steamed bread,

It is a sweet potato mousse which is made into a main ingredient of steamed bread, rolled like a bird in the outer part of mozzarella cheese. It has a new flavor, flavor and texture compared with ordinary steamed bread. Furthermore, .

In addition, the pasta chicken, sweet potato and cheese steamed bread according to the present invention are naturally consumed as a typical food by the consumer, so that it is possible to easily ingest a specific physiologically active ingredient of pasta chicken, mozzarella cheese and sweet potato ingredient In addition, it has an effect of allowing the general consumers to benefit the human body in terms of nutrition.

In order to accomplish the above object, the present invention provides a method for producing pasta, sweet potatoes and cheese steamed bread,

Producing a steamed bread cereal; Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,

The step of producing the steamed bread may include:

70 parts by weight of mozzarella cheese are rounded, and the outer periphery of the rounded mozzarella cheese is wrapped to a certain thickness with 30 parts by weight of sweet potato mousse to make the steamed bread as if it is a toad of coriander.

Wherein the step of preparing the steamed-

To 100 parts by weight of wheat flour, 1 part by weight of pasta chip powder, 2 to 3 parts by weight of mozzarella cheese powder, 4 to 9 parts by weight of sugar, 1.9 to 3 parts by weight of salt, 3.6 to 6 parts by weight of butter, 0.9 to 1.4 parts by weight of baking powder 2 to 4 parts by weight of yeast, 13 to 24 parts by weight of milk and 70 to 90 parts by weight of water are mixed and kneaded.

The present invention provides a steamed bread formed by putting cow in a shell, wherein the steamed bread is characterized by containing mozzarella cheese and sweet potato components, and a method for manufacturing the pasta, sweet potato and cheese steamed bread.

Hereinafter, the present invention will be described in detail as follows.

The present invention is characterized in that the steamed bread formed by putting cow in the outer skin is Pasteurio containing sweet pasta powder, sweet potato mousse and mozzarella cheese, sweet potato and cheese steamed bread.

At this time, mozzarella cheese and sweet potato mousse are included in steamed bread.

The above mozzarella cheese and sweet potato mousse are used in the market, and the heated mozzarella cheese flows down in a gel state. Therefore, it is subdivided into about 25 g, and then it is not rounded. The outer circumference of the mozzarella cheese is wrapped to a certain thickness of about 10 g of sweet potato mousse So that the steamed bread cow is rounded like a bird of an omelette.

In addition, the steamed bread crust of the present invention further includes pasta cheesecake and mozzarella cheese powder.

In the present invention, the thus prepared pasta chewing gum powder and mozzarella cheese powder are added to dough containing wheat flour to prepare a steamed bread husk.

The present invention includes a high-protein, high-protein food called pustachio, which is able to consume nuts rich in various nutrients such as protein, vitamin, dietary fiber, potassium, calcium, folic acid and iron.

In the steamed bread of the present invention, it is preferable that the crumb bread contains mozzarella cheese and the bread crumb contains a certain amount of mozzarella cheese powder.

Meanwhile, the present invention relates to a method for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,

The step of producing the steamed bread is characterized by mixing sweet potato mousse and mozzarella cheese at a weight ratio of 3: 7 to produce steamed bread.

That is, the steamed bread of the present invention is characterized in that the main components of the steamed bun are composed of sweet potato mousse and mozzarella cheese only.

The outer cover of the steamed bread of the present invention can be produced by a conventional method for producing a steamed bun.

That is, wheat flour, yeast, salt, sugar, and water are mixed at a certain ratio, kneaded and aged, and the aged outer dough can be cut into a predetermined size and made into a steamed bread husk.

Butter or margarine and other food additives may be added to the steamed bread crust.

On the other hand, the preferred material for the steamed bread dough is wheat flour, pasta cheesecake, mozzarella cheese powder, sugar, salt, butter, baking powder, yeast, milk and water.

In the steamed bread dough of the present invention, 100 parts by weight of wheat flour,

1 to 3 parts by weight of mozzarella cheese powder, 4 to 9 parts by weight of sugar, 1.9 to 3 parts by weight of salt, 3.6 to 6 parts by weight of butter, 0.9 to 1.4 parts by weight of baking powder, 2 to 4 parts by weight of yeast 13 to 24 parts by weight of milk, and 70 to 90 parts by weight of water.

The pasta chewing gum and the mozzarella cheese powder mixed in the steamed bread dough were pulverized and pulverized so as to have a particle size of 20 탆 or less and then vacuum packed in a state that the pasta chip powder and the mozzarella cheese powder were dried at 80% will be.

When the above-mentioned sugar is used, sweetness tends to be prominent, and overall sensory preference can be lowered. Therefore, glucose can be used rather than sugar.

The step of aging the steamed bread dough is performed by aging and fermenting the steamed bread dough obtained by mixing and kneading the steamed bread dough materials at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 hour.

In the step of preparing the steamed bread crust from the aged steamed bread crust dough, the worker removes the aged steamed crust crust batter by about 45 to 50 g by hand, and then, about 7 to 9 cm in diameter and about 0.8 to 1 cm in thickness A steamed bread crust is formed by flatly spreading it with a push rod, or a steam crush bread crust is formed through a separate crushing machine which automatically forms a crush steam crust.

The step of forming the steamed bread by inserting the steamed bread into the inner part of the steamed bread shell means that 30 to 35 parts by weight of the steamed bread is put into 40 parts by weight of the steamed bread shell to mold the pasta chip, sweet potato and cheese steamed bread.

The shaped cheese steamed bread is aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 to 1.5 hours.

Then, fermented and fermented cheese steamed bread is baked at 100 to 120 ° C for about 7 to 10 minutes to obtain pasta cookies, sweet potatoes and cheese steamed bread of the present invention.

The steamed bread formed by putting cow in the outer skin of the present invention is characterized in that the steamed bread is made of only sweet potato mousse and mozzarella cheese. Examples of the method for producing pasta chicken, sweet potato and cheese steamed bread are as follows.

[ Example  ]

(1) Manufacture of steamed buns

Mozzarella cheese and sweet potato mousse were purchased from the market and prepared at a weight ratio of 7: 3.

Since the mozzarella cheese heated to a predetermined temperature flows down in a gel state, it is subdivided into about 25g and rounded,

Then, the soup of the mozzarella cheese was rounded so as to cover a certain thickness of the above-mentioned mozzarella cheese to about 10 g of sweet potato mousse, and the whole steamed bread was made into a round shape like an omelette.

(2) Preparation of steamed bread crust

1 g of wheat flour was prepared, and 10 g of pasta chewing gum, 25 g of mozzarella cheese powder, 50 g of sugar, 20 g of salt, 40 g of butter, 10 g of baking powder, 25 g of yeast and 20 g of milk were added. 800 g of water was added to the mixture, Kneaded.

(3) aging of steamed bread crust

The steamed dough was aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 hour to obtain a steamed bread outer dough.

(4) Manufacture of steamed bread crust

The aged steamed bread dough is peeled off by about 45 to 50 g, and then the bread is flattened manually by a worker so as to have a diameter of about 7 to 9 cm and a thickness of about 0.8 to 1 cm to produce a steamed bread crust, A steamed bread envelope was prepared through a molding machine.

(5) Molding of steamed bread

A steamed bread having a weight of about 75 to 85 g was formed by putting 30 to 35 g of the above steamed bread into the inside of the steamed bread crust having a weight of 45 to 50 g.

(6) ripening of steamed bread

The shaped steamed bread was aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for about 1 hour and 10 minutes.

(7) steamed bread cooked

The prepared steamed bread was steamed at 100 to 120 ° C for about 7 to 10 minutes to obtain a steamed bread characterized by containing pasta chicken, sweet potato and mozzarella cheese.

The steamed bread according to the present invention contains mozzarella cheese and sweet potato mousse as main ingredients of steamed bread, which is superior to conventional steamed bread in sensual characteristics such as new flavor, flavor and texture.

In addition, the steamed bread of the present invention is added to the crust of the steamed bun by adding the pasta chip powder and the mozzarella cheese powder, which is superior in terms of appearance and sensory preference, and can naturally take a unique physiologically active ingredient possessed by pasta and mozzarella cheese, The effect of the present invention can be expected.

[ Experimental Example  One]

[Sensory Test Results]

The results of sensory evaluation of sensory qualities such as gloss, color, flavor, taste, cheese and sweet potato of pasta, sweet potato and mozzarella cheese steamed bread, same.

10 points = 10: Very good, 7.5: Good, 5: Fair, 2.5: Poor, 0: Very poor

burnish Color incense flavor Cheese, sweet potatoes, pasta chips purchase
doctor Comprehensive Awareness Likelihood Teenager 7.2 7.6 7.8 7.6 7.3 8.5 7.67 20's 7.2 7.8 7.2 7.8 7.9 8.6 7.75 30s 7.5 7.4 7.2 7.8 7.3 8.7 7.65 40s 7.8 7.8 7.3 7.2 7.3 8.3 7.68 50s 7.6 7.8 7.2 7.8 7.9 7.1 7.57 60s 7.2 7.2 7.4 7.1 7.1 7.2 7.20 7.42 7.6 7.35 7.55 7.47 8.07 7.59

As shown in the table above, the steamed bread and the outer skin contain mozzarella cheese, sweet potatoes and pasta chewy ingredients, so it is understood that the preference and preference of the product are somewhat higher than those of those in their 30s or over.

Claims (1)

Producing a steamed bread cereal; Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,
The step of producing the steamed bread may include:
70 parts by weight of mozzarella cheese are rounded and the outer periphery of the rounded mozzarella cheese is wrapped to a certain thickness with 30 parts by weight of sweet potato mousse to make a steamed bread crust like a bird of an omelette.
Wherein the step of preparing the steamed-
To 100 parts by weight of wheat flour, 1 part by weight of pasta chip powder, 2 to 3 parts by weight of mozzarella cheese powder, 4 to 9 parts by weight of sugar, 1.9 to 3 parts by weight of salt, 3.6 to 6 parts by weight of butter, 0.9 to 1.4 parts by weight of baking powder , 2 to 4 parts by weight of yeast, 13 to 24 parts by weight of milk and 70 to 90 parts by weight of water are kneaded and kneaded, thereby producing a pasta, sweet potato and cheese steamed bread.