KR100518910B1 - Pear bread and manufacturing method thereof - Google Patents

Abstract

The present invention 40 to 50% by weight of pear, 20 to 30% by weight of wheat flour (whole wheat), 7 to 15% by weight of brown sugar, 7 to 15% by weight of egg, 6 to 8% by weight of olive oil, 0.5 to 1.5% by weight of jujube, Walnut 1.5 to 2.0% by weight, baking soda 0.5 to 1% by weight, cinnamon 0.2 to 0.5% by weight, salt 0.1 to 0.4% by weight, baking powder prepared by mixing 0.1 to 0.2% by weight and provides a method for producing the baepan. do.

In the case of the pear bread according to the present invention, not only the various active ingredients of the pear can be ingested as it is, and in particular, a large amount of fiber and minerals can be ingested, thereby preventing indigestion and preventing constipation. do.

Description

Pear bread and its manufacturing method {PEAR BREAD AND MANUFACTURING METHOD THEREOF}

The present invention relates to a bread and a method for producing the same, and more particularly, to a pear bread containing a pear flesh as it is and a method for producing the same.

As the industry develops and the eating habits of the common people improve, the development of food culture is progressing drastically, and the atmosphere to eat foods with various flavors and health benefits is spreading. However, bread products of such foods are generally mixed with grain powders such as flour, milk, sugar, refined salt, fats and oils such as sorting oil, and yeast, and then added to water to make a dough and then fermented through a molding process. To bake and bake in the oven to produce. Recently, in order to improve the taste and nutritional properties of bread, there have been attempts to add powders such as corn to bread dough to differentiate the taste or to insert subsidiary materials such as sweet potatoes and chestnuts.

As described above, various attempts have been made to the conventional bread products, but application ranges such as subsidiary materials that can be added to general bread dough have been limited, and moreover, there is almost no attempt to knead the fruit additives together in the bread dough.

In addition, bread can be easily consumed, and modern people prefer it for breakfast instead of rice, but since bread is made of flour, it is not digested well and contains little fiber, causing constipation. There was a problem. Furthermore, the bread was too soft to eat without a drink.

Therefore, even when the bread is ingested, there is an urgent need for a type of bread and a method of manufacturing such bread that can prevent indigestion and prevent constipation.

In order to solve the above problems, an object of the present invention is to provide a bread containing a component that can not only ingest a large amount of fiber through the bread, but also promote digestion.

Still another object of the present invention is to provide a method for mass production of the bakery by a standardized process.

In order to achieve the above object, the present invention is 40 to 50% by weight of pears, 20 to 30% by weight of flour (whole wheat), 7 to 15% by weight of brown sugar, 7 to 15% by weight of eggs, 6 to 8 weight of olive oil %, Jujube 0.5 to 1.5% by weight, walnuts 1.5 to 2.0% by weight, baking soda 0.5 to 1% by weight, cinnamon 0.2 to 0.5% by weight, salt 0.1 to 0.4% by weight, prepared by mixing 0.1 to 0.2% by weight baking powder Offer the bread.

In addition, the present invention is to remove the shell and seeds after washing the pear diced to 5 × 5 × 5mm, jujube to remove the seed after washing to chop at 3mm intervals; 7-15% by weight of egg, 6-8% by weight of olive oil, 7-15% by weight of brown sugar, 0.1-0.4% by weight of salt were added to the stirrer and stirred for 2 minutes with a two-stage gear. Add 1% by weight and stir again for 1 minute with a single gear, add 20-30% by weight of flour, 0.1-0.2% by weight of baking powder, 0.5-1% by weight of baking soda, and 0.2-0.5% by weight of cinnamon. After that, putting 0.5 ~ 1.5% by weight of the chopped jujube and 1.5 ~ 2.0% by weight of walnut powder, and stirring again for 1 minute with a single gear; Placing the dough prepared above on the cut paper and baking it for 70 minutes at 180 ° C. and 180 ° C. in a conveyor oven in a conveyor oven; It provides a method of producing a bakery bread comprising the step of packaging the baked bread after cooling to 35 ℃ in an aluminum plate.

Hereinafter, the configuration of the present invention will be described in more detail.

First, the present invention is 40 to 50% by weight of pears, 20 to 30% by weight of wheat flour (whole wheat), 7 to 15% by weight of brown sugar, 7 to 15% by weight of eggs, 6 to 8% by weight of olive oil, 0.5 to 1.5 weight of jujube %, Walnut 1.5 to 2.0% by weight, baking soda 0.5 to 1% by weight, cinnamon 0.2 to 0.5% by weight, salt 0.1 to 0.4% by weight, provides a bakery bread prepared by mixing 0.1 to 0.2% by weight.

In the case of the pear bread according to the present invention, it is particularly characterized by that the pear is included, and among the pears, it is preferable to use mukgol pears produced in copper, Namyangju region with high sweetness and cool taste.

According to the agreement, the pear has various effects such as natural digestion, hangover relief, constipation relief, sputum removal, cough relief, and antipyretic effect. In 2002, the Ministry of Agriculture and Forestry specific research project “Identified the physiological function of pear and improved value added. Development of diversified technology for processed products ”has been reported to increase polyimide compounds to increase immune function activity, to have antioxidant effect, to prevent blood pressure increase, whitening and gout prevention.

Pear ingredient list (content per 100g of edible part) ingredient Calories (kcal) Moisture content (%) Sugar (%) fibrin(%) salt potassium calcium magnesium vitamin sign iodine silicon content 51 85-88 10-13 0.5 8 51 8 6 4.1 14 6 3

In the case of the pear bread according to the present invention, the pear is removed from the shell and seeds and used as it is. Therefore, according to the pear bread according to the present invention, since the active ingredient of the pear as shown in Table 1 can be taken as it is, it is possible to ingest a large amount of fiber, minerals and the like.

In the case of pear bread according to the present invention, since the dough is kneaded only with pears and eggs without using water at all, the pear content is particularly high. That is, in the case of the present invention, the pear is contained 40 to 50% by weight, more preferably, 44% of the pear may be contained. Therefore, since the pear bread according to the present invention contains pears in abundance, the pear juice can not only moist and soft bread, but also exhibits a natural sweetening effect, so that a small amount of sugar can be used. do.

The present invention also provides a method of manufacturing a pear bread as described above, hereinafter will be described in detail for each step with reference to the manufacturing method of pear bread.

1 is a diagram showing each step of the manufacturing process for mass production of pear bread according to the present invention.

1) Pretreatment Step of Material (11)

end. Wash the pears, remove the pear skin and seeds, and dice them into 5 × 5 × 5mm.

I. Wash the dates, remove the seeds and slice them at 3mm intervals.

All. Walnuts prepared for confectionery.

la. Eggs are prepared by mixing whites with yolks.

hemp. Cut the paper into the pan.

2) Weighing step of materials (9, 10)

end. Sift flour, baking powder, baking soda, and cinnamon.

I. Weigh olive oil, brown sugar, and salt.

All. Weigh pears, dates, walnuts, and eggs.

3) Kneading step (12,13,14,15)

end. 1st formulation: 7-15% by weight of egg, 6-8% by weight of olive oil, 7-15% by weight of sugar, and 0.1-0.4% by weight of salt are put in a stirrer and stirred for 2 minutes by two gears. At this time, any kind of stirrer may be used as long as the stirrer is generally used at the time of kneading bread.

I. Secondary blending: Into the first blended product, add 40-50% by weight of diced pears and stir again for 1 minute with a single gear.

All. 3rd compounding: 20-30% by weight of flour, 0.1-0.2% by weight of baking powder, 0.5-1% by weight of baking soda, and 0.2-0.5% by weight of cinnamon are added to the resultant of the second mixture, followed by stirring for 1 minute with a first gear.

la. Fourth compounding: In the third compounding product, add 0.5-1.5% by weight of the sliced jujube and 1.5-2.0% by weight of walnut powder, and then stir for 1 minute with the first gear.

4) Firing Steps (16)

Lay the cut paper on the pan, put the dough on it, and bake it for 70 minutes at 180 ° C on the top and 180 ° C on the bottom in the conveyor oven.

5) Cooling and Packaging Steps (17,21)

The baked bread is cooled to 35 ° C. in a conveyor and then packed using an automatic sealing machine or a manual sealing machine.

As can be seen in the manufacturing process of Figure 1 as described above, due to the characteristics of the present invention that can be mass-produced, in the step before the manufacturing process of the bakery according to the present invention, the receiving and inspection step (1) of the raw materials, subsidiary materials and each material Depending on the characteristics of the room temperature storage or refrigerated storage step (2 ~ 8) is further required, before the packaging step after the cooling step of the bread bread slice step (18, 19) by the knife, the metal phase detection step (20) ) May be further added.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments of the present invention. However, the scope of the present invention is not determined accordingly, but is presented by way of example only.

<Example>

Example 1 Preparation of Pear Bun

Pears were washed and diced to 5 × 5 × 5mm by removing shells and seeds. Jujubes were chopped to 3mm intervals after washing. 68 g of egg and yolk mixed with 54 g of olive oil, 75 g of brown sugar, and 2 g of salt were added to a stirrer and stirred for 2 minutes with a second gear. To the first stirred material, 270 g of diced pears were put and stirred again for 1 minute with a first gear. 203 g of flour, 1 g of baking powder, 3 g of baking soda, and 3 g of cinnamon were added to the second stirred material, and the mixture was stirred three times for two minutes using a first gear. To the third stirred material, 7 g of chopped jujube and 14 g of walnut powder were added, and the mixture was stirred for 4 minutes with a first gear again to complete the dough. Subsequently, the dough prepared above was placed on the cut paper, and baked in a conveyor oven for 70 minutes at 180 ° C. and 180 ° C. in a conveyor oven to prepare a bakery according to the present invention.

Comparative example  1 pound Cake  Produce

The pound cake was manufactured by the same manufacturing method except that water was added instead of pear in Example 1).

Test Example 1 Analysis of Nutrition Facts of Pear Bun

For the bakery produced in Example 1 and the pound cake prepared in Comparative Example 1, a nutritional component analysis was performed by requesting the Agricultural Products Processing Division of Rural Resources Development Institute. The result is shown in FIG.

From the results of Figure 2, it can be seen that the bakery according to the present invention is a low calorie, low fat food, compared to the pound cake, and the bakery according to the present invention is rich in moisture, protein, fiber, ash, and minerals. Able to know.

Test Example 2: Sensory Evaluation 1

In order to examine the sensory characteristics of pear bread, the sensory test was conducted using the pear bread prepared in Example 1) and Comparative Example 1) and the bread without pears. Fifteen sensory evaluation personnel in the Rural Resources Development Institute participated in sensory evaluation, and three times of different samples were examined to derive the objective data.

The survey items were evaluated by nine-point evaluation method for fragrance, sweetness, color, taste, aroma, tissue texture, chewiness, and overall acceptability, and statistically processed by SPSS program. Significance between samples was performed by ANOVA test and Duncan's multiple range test. . The results are shown in Tables 2 and 3 below.

division incense Sweetness burglar Symbol burglar Symbol Storage time (h) 0 24 0 24 0 24 0 24 Unpeared bread (0%) 5.60 5.00 4.80 4.47 3.60 4.53 4.27 5.73 Pear bread (40%) 6.33 5.47 6.47 6.07 5.27 5.07 6.33 6.20

Sensory Testing Institution: Institute of Rural Resources Development, KAIST

division color Chewability Texture flavor Overall preference Storage time (h) 0 24 0 24 0 24 0 24 0 24 Unpeared bread (0%) 5.8 5.73 5.00 5.47 5.27 5.20 4.20 5.00 4.53 7.43 Pear bread (40%) 6.13 6.60 6.27 6.27 6.37 5.87 7.37 6.60 5.00 6.80

Sensory Testing Institution: Institute of Rural Resources Development, KAIST

As can be seen from the results of Table 2 and Table 3, as a result of sensory test by a professional sensory evaluation agent of an authorized institution, the pear bread according to the present invention is excellent in taste and odor and has a very high preference as compared to a general pound cake without pears. It can be seen that.

As described above, the pear bread according to the present invention can be ingested by removing only the skin and seeds of the pear as it is, and not only ingesting various active ingredients of the pear as it is, but also consuming a large amount of fiber and minerals. This prevents indigestion and prevents constipation.

In addition, in the case of the pear bread according to the present invention, since no dough is used at all and kneaded only with pears and eggs, it becomes a moist and soft bread, and it does not feel pale even if just eaten.

Furthermore, in the case of the pear bread according to the present invention, since the sugar content of the pear can be produced using a small amount of sugar, it can be a low-calorie food.

In addition, according to the manufacturing method of the bakery according to the present invention, not only mass production of standardized bakery can be made, but also pears having low commercial value can be used, thereby contributing to the increase of income of farmers.

1 is a diagram showing each step of the manufacturing process for mass production of pear bread according to the present invention.

Figure 2 is a table showing the results of analyzing the nutritional components of the pear bun and normal pound cake according to the present invention.

Claims (2)

40 to 50% by weight of pears, 20 to 30% by weight of wheat flour (whole wheat), 7 to 15% by weight of brown sugar, 7 to 15% by weight of eggs, 6 to 8% by weight of olive oil, 0.5 to 1.5% by weight of jujube, 1.5 to walnuts Baking bread prepared by mixing 2.0% by weight, baking soda 0.5 to 1% by weight, cinnamon 0.2 to 0.5% by weight, salt 0.1 to 0.4% by weight, baking powder 0.1 to 0.2% by weight. Pears are washed and then peeled and diced into 5 × 5 × 5mm, and jujube is removed by the seed after washing to shred at 3mm intervals; 7-15% by weight of egg, 6-8% by weight of olive oil, 7-15% by weight of brown sugar, 0.1-0.4% by weight of salt were added to the stirrer and stirred for 2 minutes with two gears. Add 50% by weight and stir again for 1 minute with the first gear, add 20-30% by weight of flour, 0.1-0.2% by weight of baking powder, 0.5-1% by weight of baking soda, and 0.2-0.5% by weight of cinnamon. After stirring for 2 minutes, 0.5 ~ 1.5% by weight of the chopped jujube and 1.5 ~ 2.0% by weight of walnut powder, and then stirred for 1 minute with a single gear to knead; Placing the dough prepared above on the cut paper and baking it for 70 minutes at 180 ° C. and 180 ° C. in a conveyor oven in a conveyor oven; The bake bread manufacturing method comprising the step of packaging the baked bread after cooling to 35 ℃ in an aluminum plate.