KR100326839B1 - Paprika hamburger bread and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Provided are a paprika hamburger bun and a method for manufacturing the same by mixing paprika with wheat flour. The manufactured bun has a characteristic taste and flavor, contains beneficial components to the human body, and has various kinds of colors to boost appetite. CONSTITUTION: A paprika hamburger bun is characteristically manufactured by mixing 60-65 wt.% of wheat flour, 5-15 wt.% of milk, 5-10 wt.% of sugar, 0.5-2.0 wt.%of refined salt, 1.0-2.0 wt.% of yeast, 5-10 wt.5of shortening, and 10-14 wt.% of a paprika extract.

Description

Paprika Hamburger Bread and its manufacturing method {PAPRIKA HAMBURGER BREAD AND MANUFACTURING METHOD THEREOF}

The present invention relates to a paprika burger bread and a method for manufacturing the same, and more particularly, to a paprika burger bread produced by mixing paprika having a rich nutritional content and a unique taste and color with a raw material such as wheat flour, and a manufacturing method thereof. .

With the improvement of the diet of the common people due to the advancement of the industry, the development of food culture is progressing drastically, and the desire to eat more unique stocks, erosion or snacks is increasing.

Among these foods, bread products, which are preferred by most people in Korea, are usually made of bread dough by mixing milk, sugar, refined salt, oils such as shorting oil, yeasts, etc. Next, after the fermentation for a predetermined time to form a bread shape of a certain shape through a molding process, the bread was baked in an oven and manufactured. At this time, by adding the necessary ingredients during the molding process to bake bread in an oven or the like, using the finished bread to add a new material to manufacture the bread, as a representative technique related to this technique disclosed in the Republic of Korea Patent Publication No. 99-46389 Can be mentioned. In the above-mentioned Patent Publication, a certain amount of bread dough, mainly made of fermented wheat flour, is poured into a bread mold made of a metal material, and a portion of the fruits and fruit is selected and added to the bread dough. A method of making instant fruit bread is described by additionally pouring a certain amount of bread dough onto the added material, closing the bread mold of the metal plate, and then rotating it over a fire for 2 to 5 minutes.

As such, conventional bread products, particularly hamburgers, have been undergoing research and development to manufacture hamburgers with various flavors by diversifying the types of ingredients and sauces added to the hamburger bread when the hamburger is being cooked. There is almost no research and development on hamburger bread itself.

In addition, since the conventional hamburger bread is manufactured by adding water and kneading to cereal powders such as wheat flour and oils such as shorting oil and the like, other components beneficial to the human body in addition to the carbohydrate components contained in the wheat flour and the fat components contained in the fats and oils. Lack of burgers made from such hamburger breads can lead to a lack of nutrients such as vitamins for the human body, as well as a color other than the unique color of the baked bread. There was a limit to lack of appetite and appetite while providing visual enjoyment.

After all, the present invention is made to overcome the limitations of the prior art described above, the object of the present invention is to have a unique taste and aroma different from the conventional hamburger bun, a large amount of nutritional ingredients beneficial to the human body Not only is it included, it offers a variety of colors to provide visual enjoyment, as well as to provide an appetizing effect paprika hamburger buns.

Still another object of the present invention is to provide a method for economically manufacturing the paprika burger bread described above by a simple process.

The present inventors select various ingredients to raw materials of hamburger bread, such as wheat flour, and change the amount of its addition in order to produce an entirely new hamburger bread that can contribute to improving the eating habits of ordinary people by overcoming the limitations of the conventional hamburger bread. As a result of repeating the experiment while making a hamburger bun by adding the extract extracted from paprika to the hamburger bun raw materials such as wheat flour, the fact that the object of the present invention can be actively achieved. As a result of discovering and intensive research, the present invention has been completed.

Paprika burger bread of the present invention for achieving the above object is characterized in that it is produced by adding a paprika extract to a known burger bread raw material including wheat flour, milk, sugar, refined salt, yeast and shorting oil.

At this time, paprika hamburger bread according to a preferred aspect of the present invention, wheat flour 60 to 65% by weight, milk 5 to 15% by weight, sugar 5 to 10% by weight, tablet salt 0.5 to 2.0% by weight, yeast 1.0 to 2.0% by weight, show It is characterized in that it is prepared by mixing 5 to 10% by weight of the oil and 10 to 14% by weight of paprika extract.

In addition, paprika hamburger bun manufacturing method according to the present invention for achieving the above object,

Removing paprika's faucet and seeds, washing with drinking water,

Cutting the washed paprika to a predetermined size, compressing and extracting paprika stock solution;

Dissolving the yeast in the paprika extract obtained in the above step, mixing with milk, sugar, refined salt and shorting oil, adding wheat flour and mixing the dough uniformly,

Forming and fermenting the dough into a hamburger bread form;

Put the fermented dough in an oven, characterized in that it comprises the step of baking at a temperature of 180 to 200 ℃.

Paprika used in the present invention is a kind of pepper belonging to the Capsicum annum family, also called sweet pepper, bell pepper, etc., and is mainly cultivated in Hungary, Spain, South America, California, etc. It is available in a variety of colors including red, orange, yellow and green. These paprika have a unique aroma and slightly sweet taste, and have a slightly spicy to spicy taste according to soil and climatic conditions. Capsaicin, which is a main ingredient that has a slightly spicy taste, contains only 0.001 to 0.005%, and has a sweet taste. The sugar, which represents the component, contains about 5% in various forms.

Moreover, the paprika described above is rich in calories, as shown in Table 1 below, and can prevent not only proteins and carbohydrates, but also the prevention of night blindness and the keratinization of skin tissue due to the degeneration of epithelial cells and mucous membranes. Nutrients such as vitamin A, vitamin C, which promotes cell respiration, antistress function, antioxidant function, fatigue recovery, and antibacterial activity against diseases such as colds, and iron, which plays an important role in bone and blood production. It contains a large amount.

Paprika ingredient list (based on 100g paprika) calorie protein carbohydrate Vitamin A Vitamin c iron content 19 Kcal 1.1 g 3.7 g 445 R.E. 375 mg 1.0 mg

When the hamburger buns are made using these paprika, they are not only artificial vitamins but also rich in nutrients such as natural vitamins and iron, as well as various flavors. You can get it.

Hereinafter, the paprika burger bread manufacturing method according to the present invention will be described in more detail for each process.

1) Pretreatment Process

Remove paprika's stem and seeds, and put the remaining part into the washing machine to clean it with drinking water.

2) cutting and extraction process

The paprika washed in the above process is put into a cutter and cut into a predetermined size, and the paprika is extracted by separating the dust while putting it into a hydraulic pressing machine and pressing. At this time, instead of the pressing method described above, water or an extraction solvent may be added to the cut paprika and heated at a temperature of 80 to 100 ° C. for a predetermined time to extract the paprika undiluted solution. In addition, the vitamin component contained in paprika may be destroyed, and the sugar contained in paprika may have a bitter taste, so it is preferable to use a compression method.

3) mixing process

Dissolve 1.0 to 2.0 wt% of yeast in 10 to 14 wt% of the paprika extract obtained in the above step and leave it for a while, and then heat 5 to 15 wt% of milk, 5 to 10 wt% of sugar, 0.5 to 2.0 wt% of refined salt and short oil After mixing with a mixture of 5 to 10% by weight, 60 to 65% by weight of wheat flour is put into the kneading apparatus and uniformly mixed to prepare a dough.

4) Forming and Fermentation Process

The dough obtained in the above process is rolled in the form of hamburger buns on a baking pan, and fermented at a temperature of 20 to 30 ° C. for 30 minutes to 2 hours in a fermentation chamber. If the volume of the dough swells about three quarters during fermentation, pat or press the dough to release air, then ferment for a period of time to swell the dough.

5) Baking Process

The dough fermented in the above process is put in an oven machine and baked at a temperature of 180 to 200 ° C. to obtain a paprika hamburger bread of the present invention.

Hereinafter, the present invention will be described in more detail with reference to a preferred embodiment of the paprika burger bread production of the present invention. The following examples are given to illustrate and explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

Example 1

The paprika and seeds of the red paprika were removed, and the remaining part was put in a washing machine and washed with drinking water. The washed paprika was put into a cutting machine, cut into a predetermined size, put into a hydraulic pressing machine, and separated from the waste while being pressed to extract the paprika undiluted solution. Dissolve 1.5% by weight of yeast in 12% by weight of paprika extract and leave for a while, then heat 8% by weight of milk and mix it with a mixture mixed with 7% by weight of sugar, 0.5% by weight of refined salt and 8% by weight of shorting oil, and then flour 63 A dough was prepared by putting it in a dough apparatus together with the weight% and mixing it uniformly. The dough thus obtained is rolled on a baking pan in the form of hamburger buns, fermented in a fermentation chamber at a temperature of 27 ° C. for 1 hour, and when the volume of the dough swells for about 3/4, the dough is pressed to release air, followed by 30 minutes. It was further fermented to cause the dough to swell. The fermented dough was placed in an oven machine and baked at a temperature of 190 ° C. to prepare paprika burger bread of the present invention with red color.

Example 2

Except for using paprika having a green color, it was carried out in the same manner as in Example 1, to prepare a hamburger bread of the present invention having a green color.

Sensory evaluation

After cooking according to a conventional hamburger cooking method using the hamburger buns prepared in Examples 1 and 2, 25 subjects irrelevant to the present invention were subjected to sensory tests, the results are shown in Table 2 below. Indicated. At this time, the 5-point scale preference survey method was used as a sensory test.

1 ... very bad.

2 ... It's bad.

3 ... usually.

4 ... good

5 ... very good.

On the other hand, as a comparative example, using a conventional hamburger buns after cooking according to a conventional hamburger bun cooking method, the sensory test was performed according to the same method as the above sensory test, the results are also shown in Table 2 below.

division color flavor Texture incense Overall preference Example 1 4.9 4.9 4.8 4.9 4.9 Example 2 4.9 5.0 4.9 4.8 4.9 Comparative example 3.5 4.0 4.0 3.7 3.7

As can be seen from the results of Table 2, the hamburger manufactured using the paprika hamburger bread of the present invention, it can be seen that the taste, color and flavor is very high palatability.

As described and demonstrated in detail above, the paprika hamburger bread according to the present invention has a unique taste and aroma different from the conventional hamburger bread, and contains not only a large amount of nutrients beneficial to the human body, but also various colors. In addition to providing visual enjoyment and appetizing effect, it can greatly contribute to improving the diet of the people and creating a new food culture.

On the other hand, in the present invention described above, but described as using only wheat flour as grain powder in the production of hamburger bread, the grain powder used in the present invention is not limited to this, and further includes a variety of grain powder according to the consumer's preference can do.

In addition, in the present invention, wheat flour, milk, sugar, refined salt, yeast, and shorting oil were used as raw materials in the production of hamburger bread, but some of these ingredients may be replaced with other ingredients having similar effects or other ingredients according to consumer's preference. You can also add more.

Moreover, in the present invention, the addition amount of wheat flour, milk, sugar, refined salt, yeast and shorting oil used in the production of hamburger bread was specified in a fixed amount, but according to the preference of the consumer and the raw materials used, such addition amount It will be apparent to those skilled in the art that the present invention may vary.

Claims (3)

A paprika burger bread, which is prepared by adding paprika extract to a known burger bread ingredient including wheat flour, milk, sugar, refined salt, yeast and shorting oil. Wheat flour 60-65 wt%, milk 5-15 wt%, sugar 5-10 wt%, refined salt 0.5-2.0 wt%, yeast 1.0-2.0 wt%, short oil 5-10 wt% and paprika extract 10-14 wt% Paprika hamburger buns, characterized in that prepared by mixing. Removing paprika's faucet and seeds, washing with drinking water, Cutting the washed paprika to a predetermined size, compressing and extracting paprika stock solution; Dissolving the yeast in the paprika extract obtained in the above step, mixing with milk, sugar, refined salt and shorting oil, adding wheat flour and mixing the dough uniformly, Forming and fermenting the dough into a hamburger bread form; Put the fermented dough in an oven and baking paprika hamburger bread comprising the step of baking at a temperature of 180 to 200 ℃.