KR20170017954A - Frozen bread containing barley and charm-ma powder without water and manufacturing method thereof - Google Patents
Frozen bread containing barley and charm-ma powder without water and manufacturing method thereof Download PDFInfo
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- KR20170017954A KR20170017954A KR1020170012324A KR20170012324A KR20170017954A KR 20170017954 A KR20170017954 A KR 20170017954A KR 1020170012324 A KR1020170012324 A KR 1020170012324A KR 20170012324 A KR20170012324 A KR 20170012324A KR 20170017954 A KR20170017954 A KR 20170017954A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a frozen yam barley bread and a method of manufacturing the same, and more particularly, to a method for manufacturing frozen yam barley bread and a method for producing the same, The present invention relates to a frozen and distributed yam barley bread prepared by kneading and baking one side of a hot plate, followed by applying red bean jam to the non-heated side, and then superimposing the other side with another non-heated side. The yam barley bread for frozen distribution according to the present invention is characterized by optimizing the size of barley bread, sandwiching at the time of manufacture, adding no water, adding oligosaccharide, adding yam powder and the optimum ratio thereof. There is no reduction at all. Particularly, yam barley bread prepared by adding yam powder or water-free preparation has a deterioration of texture due to the formation of ice crystals in the freezing of bread, yeast freezing disorder, fermentation deterioration, freezing disorder of wheat protein, It is very useful in the food industry because it has the advantage of not causing problems such as decrease in the volume of bread and decrease in sensuality due to collapse of network.
Description
The present invention relates to a frozen yam barley bread and a method of manufacturing the same, and more particularly, to a method for manufacturing frozen yam barley bread and a method for producing the same, The present invention relates to a frozen and distributed yam barley bread prepared by kneading and baking one side of a hot plate, followed by applying red bean jam to the non-heated side, and then superimposing the other side with another non-heated side.
Bread is a mixture of salt, sugar, butter, and yeast, which is mainly made from wheat flour. It is used for fermentation or non-fermentation, and then it is used for baking or steamed food. However, at present, it is recognized as a favorite food by anyone around the world due to simplicity, nutrition, unique flavor, and sensuality. In recent years, health breads using various cereals such as barley flour (barley powder), corn, and buckwheat have been produced and sold in addition to flour.
On the other hand, barley is a biennial plant of the alopecia plantus, a major crop used for various purposes such as food, feed and liquor production. Barley is a crop that mankind has begun to cultivate by cultivating cultivated culture. Hanari is known as a barley. Barley has been classified as barley, barley as wheat, and wheat as wheat. Barley's efficacy has been proven to be effective in the treatment of constipation, relieving constipation, relieving thirst, preventing diarrhea and skin care, and as a detoxification and diet food due to its abundant dietary fiber content. In recent years, barley (barley) using barley bread has been manufactured and sold in each region, and the market has been expanding due to the excellent texture, soft taste, sweetness, and health orientation of barley bread.
Dioscorea batatas , a root vegetable, contains a large amount of mucin (polysaccharide), which is effective for protection of the stomach wall. It is excellent for diet with low calorie and low fat food, . The content of yams is 74 ~ 76%, starch 15 ~ 20%, protein 1 ~ 1.5%, total lipid ~ 1%, ash ~ 1.25%, total nitrogen content ~ 0.4% and moisture content ~ 74% Cholin, Saponin, Mucin, Araginine, Yonogenin, Kryptogenin, and Diosgenin, among other medicinal ingredients, which have been reported to contain various polysaccharides (acetylated glucomannan), vitamins, minerals and various other physiologically active substances. In recent years, studies on the composition and functionality of hemp have revealed physiological effects such as cholesterol lowering, antioxidation, diabetes, and prevention of colon cancer. Consumption is continuously increasing. Therefore, the yam-added bread has a unique softness and sensibility, and the yam-added bread has almost no starch aging due to the easy digestion and absorption of the starch, and improves the starch characteristics of the wheat flour .
Currently, studies on barley bread include the addition of a sub ingredient to improve the quality of barley bread (Kim WooSil et al., 2002, A Study on Improvement of Quality of Jeju Barley Bread, The quality characteristics of barley bread according to the conditions, the master's thesis of Kyungnam University of Science and Technology), the evaluation of the physical properties of the dough and the quality of bread during the addition of barley powder (Ha Yong Ming et al., 2012. Korean Journal of Food Science and Technology 19: 344-353) Patent No. 10-1695088 discloses a patent for barley bread, in which the bread is produced by using as a main ingredient a flour-free gluten ingredient which causes digestion trouble, skin disease and immune disease when ingested. [Patent Document 1] Japanese Patent No. 10-1585315 discloses a method of producing a pan-fried bread with a milk calcium calcium content. In Registration No. 10-1256603, barley dough is aged at a specific time Registration No. 10-0451057 discloses a process for producing a dough of a predetermined composition in a multistage process [Preparation of a bread and its preparation method], Registration No. 10-0953497 discloses a process for producing a dough of milk, [Method of Manufacturing Barley Bread], No. 10-1037911, which removes the odor and taste of the dough of eggs and barley powder, is a barley bread produced by using a dough with barley glutaminase, And a method for producing the same] In the registration No. 10-0497679, there is known a sandwich made of crumbled bread and a method for producing the same.
In addition, Registration No. 10-1229744 discloses a barley mix composition and a method for producing the same, which is capable of easily producing a barley bread, and Registration No. 10-0913999 discloses a process for producing a barley bread using a premix for bread, Manufacturing method] is known. In recent years, a patent for barley bread containing various natural substances has been registered. Registration No. 10-0895719 [Method for preparing a baked bread mixed with hemp], Registration No. 10-1069505 [ Korean Patent Publication No. 10-2016-0127495 discloses a method for producing a baked bread having a baked bread having a fermented baked bread , And Published Japanese Patent Application Laid-Open No. 10-2006-0120796 discloses a method for producing pounded bread using chrysanthemum and mulberry leaves.
However, in the case of barley bread, it is difficult to use a preservative, and contamination of fungi can easily occur, so that the shelf life is short as 5 to 6 days. Recently, as disclosed in Japanese Patent Laid-Open No. 10-2016-62361 (2016-06-02), there has been proposed a method for producing dough of barley bread by using ultra high pressure and lactobacillus treatment Research is underway. However, until now, barley bread for the purpose of freezing and distribution has never been developed and circulated, and there is no patent or report related thereto.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the problems of the prior art that the barley bread has a low shelf life. It is not intended to provide frozen distribution yam barley bread and its manufacturing method.
In order to solve the above-mentioned problems, the present invention provides a method for manufacturing yam barley bread comprising the steps of:
(1) adding chrysanthemum powder, yam powder and oligosaccharide to the whipped egg, stirring the mixture for the first time, adding milk, seeds, vanilla essence, baking improver and salt to the mixture, and stirring the mixture for 3 hours with cooking oil.
(2) sealing the result of step (1) and aging at low temperature;
(3) injecting the result of the step (2) onto a heating plate, and baking the surface in contact with the heating plate; And
(4) a step of applying a reedge to one of the non-heated surfaces of the result of step (3), and then superimposing the surface of the reed and the other surface of the non-heated surface.
The result of step (3) is preferably 0.3 to 0.5 cm.
The present invention also provides a yam barley bread prepared by the above-described method.
In addition, the present invention provides a method for freezing and distributing yam barley bread in which the yam barley bread described above is rapidly frozen and circulated in a frozen state.
The present invention also provides a frozen yam barley bread distributed by the method described above.
The yam barley bread for frozen distribution according to the present invention is characterized by optimizing the size of barley bread, sandwiching at the time of manufacture, adding no water, adding oligosaccharide, adding yam powder and the optimum ratio thereof. There is no reduction at all. Particularly, yam barley bread prepared by adding yam powder or water-free preparation has a deterioration of texture due to the formation of ice crystals in the freezing of bread, yeast freezing disorder, fermentation deterioration, freezing disorder of wheat protein, It is very useful in the food industry because it has the advantage of not causing problems such as decrease in the volume of bread and decrease in sensuality due to collapse of network.
Fig. 1 is a photograph of yam barley bread, quick-frozen yam barley bread, naturally-thawed yam barley bread and quick-thawed yam barley bread from the left side.
Hereinafter, the present invention will be described in detail.
The inventors of the present invention prepared various types of barley bread for the production of barley bread for frozen distribution and evaluated the texture and the food characteristics after freezing and thawing. Finally, to the whipped egg, the pulverized powder, yam powder, , Agitating the mixture at a low temperature in a sealed vessel, agitating the mixture at a low temperature in a sealed vessel, stirring the mixture for 1 hour, stirring the mixture with the addition of milk, purified water, vanilla essence, baking improver and salt, A baking step of putting aged dough water into a syringe and then injecting it onto a heating plate to bake one side; and a step of sandwiching a side of the yam barley bread, A packaging step of individually packing the final yam barley bread, a freezing step of rapidly freezing the packaged yam barley bread, East yam barley bread was the development of the manufacturing and distribution process of yam barley bread containing a frozen distribution channel for distribution through the reefer.
Accordingly, the present invention provides a method of making yam barley bread comprising the steps of:
(1) adding chrysanthemum powder, yam powder and oligosaccharide to the whipped egg, stirring the mixture for the first time, adding milk, seeds, vanilla essence, baking improver and salt to the mixture, and stirring the mixture for 3 hours with cooking oil.
(2) sealing the result of step (1) and aging at low temperature;
(3) injecting the result of the step (2) onto a heating plate, and baking the surface in contact with the heating plate; And
(4) a step of applying a reedge to one of the non-heated surfaces of the result of step (3), and then superimposing the surface of the reed and the other surface of the non-heated surface.
The method of manufacturing the yam barley bread according to the present invention is characterized in that the water is not added at all, only the milk powder and the yam powder are kneaded with the milk and the whipped egg, the oligosaccharide is added instead of the sugar and the yam barley bread Sandwich type, and put in red bean jelly, so as to be free from change in mouthfeel and sensibility at the time of freezing-thawing.
The amount of each component added in step (1) is 30 to 60 parts by weight of egg, 50 to 90 parts by weight of chrysanthemum powder, 3 to 10 parts by weight of yam powder, 1 to 5 parts by weight of oligosaccharide, 0.1 to 2.0 parts by weight of vanilla essence, 0.1 to 1.5 parts by weight of a bread improver, 0.1 to 1.5 parts by weight of salt, and 5 to 15 parts by weight of cooking oil.
The step (2) is a step of sealing and kneading the kneaded product at a low temperature, for example, at 5 to 10 ° C for 20 to 30 hours, preferably 24 hours.
In the step (3), the aged dough is put into an inlet of a dough water reservoir of a certain type, and a predetermined amount of aged dough is injected onto the heating plate to bake the dough into contact with the heating plate. The amount of aged dough to be injected onto the heating plate may be generally from 10 to 20 g, and the thickness of the bread is preferably adjusted to 0.3 to 0.5 cm. As a preferred embodiment, 10 grams of dough may be injected to produce breads about 6 cm in diameter and 0.3 cm in thickness. The heating temperature of the heating plate may be 120 to 150 캜, preferably 140 캜. The baking time may be usually 3 to 5 minutes, preferably 4 minutes.
The step (4) is a step of sandwiching two baked yam barley breads prepared in step (3).
One piece of yam barley bread can be prepared by putting red bean jam on one side of unbaked bread and then making unbaked sides and a piece of another one of yam barley bread. Beads usually can be used at 3.5 ~ 5g.
Thus, the yam barley bread of the present invention can be produced according to the production method. Accordingly, the present invention provides a yam barley bread prepared by the above-described method.
The yam barley bread according to the present invention can be circulated by rapid freezing method described below to ensure a distribution period and can provide a texture and taste almost similar to those during manufacture through natural defrosting process.
Accordingly, the present invention provides a method for freezing and distributing a yam barley bread in which the yam barley bread of the present invention is rapidly frozen and circulated in a frozen state.
The yam barley bread prepared according to the method of manufacturing yam barley bread of the present invention described above is subjected to, for example, individual packaging process. The individually packaged yam barley bread is preferably frozen rapidly at -20 ° C and then circulated in a frozen state. The circulation in the frozen state is applied to the place where the yam barley bread is manufactured, the moving vehicle, and the selling place, and can be sold in the frozen state.
Accordingly, the present invention provides a frozen yam barley bread distributed by the method described above.
Frozen yam barley bread is preferred to be thawed by natural thawing method. When it is thawed by natural thawing method, there is a characteristic that it can feel texture and taste which are almost similar to those of manufacture.
Hereinafter, the specific method of the present invention will be described in more detail by way of examples. The following examples are only a preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following examples.
[Example]
Example 1: for refrigeration distribution yam Of barley bread Manufacturing and its food characteristics
In order to determine the optimum composition ratio of the barley bread for freezing and distribution, water was not added to a conventional barley bread composition (control) as in the ingredient contents shown in Table 1 below, and the barley bread (sample 1) (Sample 2) and 2% of yam powder (sample 3) were added to the barley bread of sample 2, respectively. Each of the prepared breads was rapidly frozen at -20 ° C, and after 1 day of thawing at room temperature for 1 hour, 5 experts from the Food and Nutrition Department evaluated the functionalities by the 7-point scale method. The results of the sensory evaluation are shown in Table 2.
As a result, as shown in Table 2, 2% of yam powder was added, 1% of oligosaccharide was added instead of sugar, and kneaded with only whipped egg and milk without adding water at all It was confirmed that the yam barley bread retains excellent sensory properties when frozen - thawed.
Table 1 shows the results of measurement of the pH, brix (soluble solid content), acidity and color difference of the suspension after 9 ml of sterilized water was added to 1 g of barley bread samples after freezing-thawing various barley breads.
As a result, as shown in Table 3, the yam barley bread (sample 3) for frozen distribution produced by adding yam powder without adding any water and sugar (sample 3) had a conventional barley bread (control) The water solubility content was 0.6% higher than that of the other samples. Also, the colorimetric evaluation showed relatively high brightness, low redness, and high yellowness, which were visually superior. In addition, compared with the case where the sample was prepared by kneading without adding water (sample 1) and the sample prepared by kneading with the addition of water and sugar without addition of sugar (Sample 2), the yam for the freezing and distribution Barley bread (sample 3) showed a water soluble solid content of 0.2 ~ 0.3% higher than that of the other samples. The pH of bread prepared with various compositions was similar to 7.0, and the acidity was measured as 0.
Example 2: For refrigeration distribution Yam barley bread Decide bread thickness
The yam barley bread was prepared from the composition of the yam barley bread (sample 3) for freezing distribution of Example 1 and the optimum thickness to maintain the most functional property during freezing-thawing was determined. When 10 g of the dough having the above composition is injected onto a heating plate at 140 캜, a circular bread having a size of about 6 cm and a thickness of 0.2 to 0.3 cm can be baked. Therefore, breads with different thicknesses were prepared by varying the amount of dough. The breads of each thickness were rapidly frozen at -20 ° C, and after 1 day, they were thawed at room temperature for 1 hour. Five experts from the Food and Nutrition Department The functionalities were evaluated by the 7-point scaling method. The results are shown in Table 4.
As a result, as shown in Table 4, the thicker the bread, the worse the texture at the time of thawing after quick freezing, and the better the taste, the smell, the texture and the overall preference when the bread thickness was 0.3 cm. Therefore, it was confirmed that the thickness of the bread suitable for producing frozen bread was very important, and that the thickness of one side of the sandwich type was 0.3 to 0.5 cm in the case of the yam barley bread of the present invention. For the composition selected in Example 1, it is necessary to inject 10 to 20 g of the dough. For optimal conditions, 10 to 12 g of the dough is placed on a heating plate at 140 ° C. and baked for 4 minutes to produce a thickness of 0.3 cm desirable.
Claims (5)
(1) adding chrysanthemum powder, yam powder and oligosaccharide to the whipped egg, stirring the mixture for the first time, adding milk, seeds, vanilla essence, baking improver and salt to the mixture, and stirring the mixture for 3 hours with cooking oil.
(2) sealing the result of step (1) and aging at low temperature;
(3) injecting the result of the step (2) onto a heating plate, and baking the surface in contact with the heating plate; And
(4) a step of applying a reedge to one of the non-heated surfaces of the result of step (3), and then superimposing the surface of the reed and the other surface of the non-heated surface.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020170012324A KR20170017954A (en) | 2017-01-25 | 2017-01-25 | Frozen bread containing barley and charm-ma powder without water and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020170012324A KR20170017954A (en) | 2017-01-25 | 2017-01-25 | Frozen bread containing barley and charm-ma powder without water and manufacturing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190006885A (en) * | 2017-07-11 | 2019-01-21 | 주식회사 쁘띠아미 | Gluten-free rice bread and manufacturing method thereof |
| KR102074254B1 (en) * | 2019-09-02 | 2020-02-06 | (주)웨스트진베이커리 | Method for manufacturing bread |
| KR102116190B1 (en) * | 2018-12-03 | 2020-05-27 | 정승은 | Waffle manufacturing method |
| KR20230166466A (en) | 2022-05-31 | 2023-12-07 | 경상북도(농업기술원생물자원연구소장) | Chamma-sweet pumpkin bread having enhanced appealability and functionality and manufacturing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100497679B1 (en) | 2004-12-06 | 2005-07-01 | 손정일 | A glutinous barley bread sandwich and the baking method |
-
2017
- 2017-01-25 KR KR1020170012324A patent/KR20170017954A/en not_active Application Discontinuation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100497679B1 (en) | 2004-12-06 | 2005-07-01 | 손정일 | A glutinous barley bread sandwich and the baking method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190006885A (en) * | 2017-07-11 | 2019-01-21 | 주식회사 쁘띠아미 | Gluten-free rice bread and manufacturing method thereof |
| KR102116190B1 (en) * | 2018-12-03 | 2020-05-27 | 정승은 | Waffle manufacturing method |
| KR102074254B1 (en) * | 2019-09-02 | 2020-02-06 | (주)웨스트진베이커리 | Method for manufacturing bread |
| KR20230166466A (en) | 2022-05-31 | 2023-12-07 | 경상북도(농업기술원생물자원연구소장) | Chamma-sweet pumpkin bread having enhanced appealability and functionality and manufacturing method thereof |
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