KR20020009149A - 된장 식빵 - Google Patents

된장 식빵 Download PDF

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Publication number
KR20020009149A
KR20020009149A KR1020000042559A KR20000042559A KR20020009149A KR 20020009149 A KR20020009149 A KR 20020009149A KR 1020000042559 A KR1020000042559 A KR 1020000042559A KR 20000042559 A KR20000042559 A KR 20000042559A KR 20020009149 A KR20020009149 A KR 20020009149A
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KR
South Korea
Prior art keywords
miso
doenjang
yeast
bread
food
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Ceased
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KR1020000042559A
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English (en)
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임상숙
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임상숙
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Publication date
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Priority to KR1020000042559A priority Critical patent/KR20020009149A/ko
Publication of KR20020009149A publication Critical patent/KR20020009149A/ko
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

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

Abstract

예부터 전래되어 내려오는 조미식품인 된장을 강력분, 설탕, 유지, 이스트, 이스트프드, 탈지분유, 물과 적당량 혼합반죽하여 실내온도 27℃, 상대습도 75∼80% 상태에서 최초용적의 2.5∼3배가 팽창될때까지 발효하여 Punch하여 만든 식빵으로서 된장의 영양강화가 인체에 유익하게 전달되도록 고안한 식품임.

Description

된장 식빵{.}
된장은 예부터 전래되어온 전통조미식품으로서 모든 원료를 발효시키는 과정중에 자라는 각종 미생물의 작용에 의하여 생성되는 유기산류, 질소화합물, 알콜류, 그리고 당류에 의하여 그 조직과 향미성분이 결정되는 것인데 이렇게 숙성된 된장은 높은 칼로리, 단백질, 지질, 당질, 섬유, 회분, 칼슘, 인, 철, 티아민, 리보플라민 등의 성분을 함유하는데, 이러한 성분 때문에 동맥경화, 고혈압, 당료병, 비만증 등의 예방과 치료에 효과가 있으며, 특히 근래의 여러실험으로 각종 암에서도 큰 효과가 있는 것으로 알려진 좋은 식품이다.
된장은 특히 일본에서는 영양강화 식품으로서의 장래성, 비타민류나 칼슘의 영양강화식품으로 일본 후생성의 표시허가를 받은 식품이며 종류만도 된장, 쌀된장, 보리된장, 콩된장, 조합된장, 영양강화된장, 감염된장 등 수종의 제품이 생산출시되고 있는 훌륭하고 많이 먹고 있는 대중적인 식품이다.
된장찌개나 된장국을 만들 때 2∼5 스픈의 된장을 넣고 다른 양념과 재료를 넣어서 오랫동안 끊여서 먹는 식당에만 의존하는데 이런 좋은 된장을 식빵으로 만들어 먹는데, 본 고안의 목적이 있다.
아래에 표시된 모든 재료를 동시에 넣고
반죽을 (반죽온도 27℃)하여 실내온도 27℃, 상대습도 75 ∼ 80%인 상태에서 60 ∼ 180분 정도 발효를 하면서 최초 용적의 2.5 ∼ 3배가 팽창될 때쯤 Punch 한다.
완성된 된장 식빵은 끊인 된장찌개나 된장국처럼 된장의 고유 영양가를 지닌 훌륭한 식품으로 생산되는 고안임.
.
.
.

Claims (1)

  1. 숙성된 된장을 강력분, 설탕, 유지, 이스트, 이스트프드, 탈지분유, 물과 적당량 혼합반죽하여 실내온도 27℃, 상대습도 75 ∼ 80% 상태에서 최초 용적의 2.5 ∼ 3배가 팽창될때까지 발효하여 Punch하여 만든 식빵으로서 된장 영양강화의 장점을 인간의 몸에 유익하게 전달할 수 있도록 고안된 식품임.
KR1020000042559A 2000-07-24 2000-07-24 된장 식빵 Ceased KR20020009149A (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020000042559A KR20020009149A (ko) 2000-07-24 2000-07-24 된장 식빵

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020000042559A KR20020009149A (ko) 2000-07-24 2000-07-24 된장 식빵

Publications (1)

Publication Number Publication Date
KR20020009149A true KR20020009149A (ko) 2002-02-01

Family

ID=19679674

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020000042559A Ceased KR20020009149A (ko) 2000-07-24 2000-07-24 된장 식빵

Country Status (1)

Country Link
KR (1) KR20020009149A (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20240083712A (ko) 2022-12-05 2024-06-12 정동현 잔여물 처리 시스템

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20240083712A (ko) 2022-12-05 2024-06-12 정동현 잔여물 처리 시스템

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