KR100849249B1 - Process method for bread using marine products - Google Patents

Abstract

A method of manufacturing yellow bread containing seafood inside using seafood as a filling, together with polydextrose and eggs is provided to prepare yellow bread which has a yellow outer skin in a baked state as well as good taste of seafood filling, is not well scorched during baking and does not well stick to a shape forming frame of an oven. Yellow bread containing seafood is prepared by baking outer dough and a seafood filling filled inside the outer dough in an oven, wherein the dough is made by uniformly mixing: 50% by weight of a mixture comprising 66 parts by weight of wheat flour, 25.1 parts by weight of margarine, 3 parts by weight of whole milk, 2 parts by weight of sugar, 0.6 parts by weight of salt, 0.1 parts by weight of baking soda, 0.3 to 0.7 parts by weight of polydextrose and 3.2 parts by weight of eggs; and 50% by weight of deep sea water.

Description

Process method for bread using marine products

The present invention is a method for producing a golden seafood bread baked in a mold oven for baking the dough and the inside filled in the outer mold, wherein the dough is 66 parts by weight wheat flour, 25.1 parts by weight margarine, 3 parts by weight whole milk powder, sugar 2 50% by weight of deep seawater is added to 50% by weight of the mixture consisting of parts by weight, 0.6 parts by weight of salt, 0.1 parts by weight of soda, 0.3 to 0.7 parts by weight of polydextrose, and 3.2 parts by weight of eggs. The present invention relates to a high-quality golden seafood bread which does not stick to the mold while forming the outer dough, has a golden color, and is soft but the dough is firm.

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In the prior art, Korean Patent Publication No. 2001-0105045 discloses 65 to 72% by weight of flour, 25 to 32% by weight of margarine, 0.5 to 1% by weight of sodium chloride, 1 to 3% by weight of white sugar, and 0.1 to 0.5% by weight of sodium hydrogencarbonate. With outer shell; Red beans 40 ~ 50% by weight, 20 ~ 30% by weight sugar, 20 ~ 25% by weight sugar, 1 ~ 2% by weight sodium chloride, 0.1 ~ 0.3% by weight sodium hydrogencarbonate, 7 ~ 13% by weight corn starch. It is described with respect to the manufacturing method of red bean bread characterized by having a bean jam made of whole red beans in the outer shell and then baked in a baking tray.

Korean Patent Publication No. 2004-0011577 discloses water 50 to 60: flour 42.5 to 31.5: corn flour 2-3: sugar 2.5 to 3.5: black rice flour 2 to 1: refined salt 0.6 to 0.75: sodium hydrogencarbonate 0.4 to 0.25 It is described about the Taiyaki bread dough which black rice flour which is mix | blended by mixing in (%) and forming a primary dough and mixing composition in the weight ratio (%) of copper kneading 80-90: liquid margarine 20-10.

Korean Patent Publication No. 10-2004-0083303 discloses 36.00 to 40.00 wt% water, 38.40 to 48.60 wt% wheat flour, 0.03 to 0.05 wt% soda, 1.40 to 2.60 wt% white sugar, 0.25 to 0.90 wt% salt, and 12.78 to 15.00 wt% margarine. The manufacturing method of the Taiyaki bread flour composition which mixes 0.26 to 0.90 weight% of frying powder, 0.41 to 1.31 weight% of whole milk powder, 0.26 to 0.82 weight% of rice powder, and 0.01 to 0.02 weight% of baking improvement agent is disclosed.

In addition, according to the prior art by the present inventors through the Korean Patent No. 10-0526449 No. 4% by weight of strong flour, 45% by weight of gravity flour, 5% by weight of margarine, 15% by weight of white sugar, 20% by weight, whole milk powder 10% by weight After mixing 50% by weight of water with 0.8% by weight of salt and 0.2% by weight of soda, mixing the dough made with an automatic kneader and baking the outer shell having a thickness of 20 cm and a thickness of 5-7 mm in an oven, Pizza vegetable, characterized in that 8g ham slices, 9g cheese slices, 8g apple sliced to 100mm in length, 10g cabbage vegetables, 10g cabbage, 5g mustard sauce and 5g mustard sauce It has already been registered as a method of manufacturing burgers.

Conventional dough composition, however, is a simple technique that prevents bread from burning by forming an oil film due to the addition of margarine in the process of baking dough with flour, margarine, sugar, salt, and soda (sodium bicarbonate) as common ingredients. It was not. The bread is inflated by the action of sodium bicarbonate, which is added as a bread swelling agent.However, when a large amount of soda is added, the bread is too swelling and the hardness of the bread becomes weak, and the contents easily pop out and the color of the bread is easily discolored. It is easy to stick to the mold and has a problem that the bread becomes hard when a small amount of expanding agent is used.

The present invention is to comprehensively overcome the problems of the prior art as described above through the continuous research and optimization experiments of the present inventors taste and flavor is good, and the tissue of the bread is soft and the filling is not good popping out The aim is to provide a golden seafood bread that maintains hardness, has a suitable color, and has a processing aptitude that does not stick to the mold even during the oven molding process.

In order to achieve the above object, the present invention is a method for producing a golden seafood bread baked in a mold oven for baking the inside of the dough and the filling for the inside, the dough is 66 parts by weight of wheat flour, 25.1 parts by weight of margarine, whole milk powder 50% by weight of deep sea water is added to 50% by weight of the mixture consisting of 3 parts by weight, 2 parts by weight of sugar, 0.6 parts by weight of salt, 0.1 parts by weight of soda, 0.3 to 0.7 parts by weight of polydextrose, and 3.2 parts by weight of eggs. The present invention relates to a method of manufacturing a golden seafood bread, which can be provided with a high quality golden seafood bread that does not stick to a mold while forming a shell dough, has a golden color, and is soft and firm. .

In the case of the golden seafood bread using the dough for the outer skin prepared by the manufacturing method of the present invention, while baking the dough using a conventional dough composition while improving the flavor using an optimized blend composition containing polydextrose and eggs, etc. It does not stick to the oven mold without baking bread in the process, the outer shell has a golden sensual appearance in the baked state, the outer shell is soft, has good adhesiveness, feels bulky, and tastes better with seafood. Provide high quality golden seafood bread.

In the method for producing a golden seafood bread by baking the outer dough and the seafood filling filled in the mold oven, the dough is 66 parts by weight of wheat flour, 25.1 parts by weight of margarine, 3 parts by weight of whole milk powder, 2 parts by weight of sugar, Method for producing a golden seafood bread characterized in that the mixture of 50 parts by weight of deep sea water to 50% by weight of the mixture consisting of 0.6 parts by weight of salt, 0.1 parts by weight of soda, 0.3 to 0.7 parts by weight of polydextrose and 3.2 parts by weight of eggs. to provide.

More specifically, the dough is wheat flour 66 parts by weight, margarine 25.1 parts by weight, whole milk powder 3 parts by weight, sugar 2 parts by weight, salt 0.6 parts by weight, soda 0.1 parts by weight, polydextrose 0.3 to 0.7 parts by weight, eggs 3.2 parts by weight It relates to a method for producing a golden seafood bread characterized in that the mixing is made by adding 50% by weight of deep seawater to 50% by weight of the mixture made of the mixture, it does not stick to the mold while forming the outer dough and has a golden color and is soft. The dough is firm and provides high quality golden seafood bread that does not burst.

Deep sea water is a seawater that is more than 200m deep without sunlight reaching deep water. The deep water, which is strictly meaning that the temperature is about 2 ℃, does not actively mix with warmer water near the upper surface of the water. They exist as borders with each other like oil and oil. No sunlight, no photosynthesis, no nutrients consumed, and abundant mineral nutrients such as nitrogen, phosphorus, and silicon compared to surface water. Recently, various fields such as fisheries, food, beverage, cosmetics, medicine, etc. Is gaining popularity as its use and importance grow. In 2001, the Ministry of Maritime Affairs and Fisheries entered deep water development research in Korea. It is rich in minerals and can be used in the whole beverage. It is refreshing and has very few bacteria, which promotes fermentation. . When the deep seawater is applied together as the dough water, it can not only give nutritional and functional characteristics of the deep seawater, but also can complement their synergistic and synergistic nutritional and health-oriented functional effects.

In the above seafood, any seafood can be used, for example, squid, octopus, mussels, shellfish, oysters, etc. may be used, and in addition, vegetable and fruit additives such as cucumbers, cabbage, and pears may be mixed in pieces. May be used.

Hereinafter, the present invention will be described in more detail with reference to Examples. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.

Experimental Example 1

In order to establish the optimum golden seafood bread dough composition through continuous research and experiments, the present inventors have added polydextrose, glutinous rice, deep sea water of eggs through research and preliminary experiments using additives of various materials to improve the texture of dough. The method of making it was studied.

Deep seawater in 50% by weight of a mixture consisting of 66 parts by weight of wheat flour, 25.1 parts by weight of margarine, 3 parts by weight of whole milk powder, 2 parts by weight of sugar, 0.6 parts by weight of salt, 0.1 parts by weight of soda, 0.0-0.7 parts by weight of polydextrose, and 3.2 parts by weight of eggs. Dough was prepared by adding 50% by weight, and the sensory evaluation was performed three times for 20 trained sensory test agents for color, flavor, hardness, and overall acceptability. The results are shown in Table 1 below. Five points were scored according to the five-point scale method, and the test subjects recorded the scores according to the following evaluation criteria.

5: very good ~ 1: very bad

Polydextrose (parts by weight) Color zest Hardness Overall preference No addition 3.8 3.1 3.4 3.5 0.3 4.0 3.7 4.1 3.9 0.5 4.0 3.9 4.1 3.9 0.7 4.1 3.8 3.0 3.9 0.9 3.9 3.5 3.9 3.8

As shown in Table 1, when 0.3 to 0.7 parts by weight of polydextrose is added based on the dough composition, the color of golden color is improved and the texture is soft while the hardness of the shell is increased compared to 0.9 parts by weight, thereby increasing the overall acceptability. Appeared.

Polydextrose is a randomly bonded condensation polymer of D-glucose, which is radish and highly water soluble. Uses are known as fat substitutes, food bulking agents, browning agents, texturizers, wetting agents and thickeners. Polydextrose does not cause tooth decay, gastrointestinal disorders are minimal, and calories are about 1 calorie per gram. It was found that flour, sugar, swelling agent, water and polydextrose combined optimally to form a dough, and that polydextrose improved dough handling properties and made the outer tissue soft and resilient.

<Example 1>

In the method of producing a golden seafood bread by baking the outer dough and the seafood filling filled in the mold oven, the dough is 66 parts by weight wheat flour, 25.1 parts by weight margarine, 3 parts by weight whole milk powder, 2 parts by weight sugar, salt 50% by weight of deep seawater was added to 50% by weight of the mixture consisting of 0.6 parts by weight, 0.1 parts by weight of soda, 0.3 parts by weight of polydextrose, and 3.2 parts by weight of eggs, and uniformly mixed with an automatic dough to prepare an outer dough.

The squid, octopus, mussels, clams, oysters were prepared by mixing all the pieces of the ground crushed about 5mm length in the same amount.

The outer skin dough mixture was baked in an oven mold of about 20 cm in diameter and about 6 mm thick, and then the appropriate amount of the seafood was put up and baked to prepare a golden seafood bread.

<Example 2>

In the method of producing a golden seafood bread by baking the outer dough and the seafood filling filled in the mold oven, the dough is 66 parts by weight wheat flour, 25.1 parts by weight margarine, 3 parts by weight whole milk powder, 2 parts by weight sugar, salt 50% by weight of deep seawater was added to 50% by weight of the mixture consisting of 0.6 parts by weight, 0.1 parts by weight of soda, 0.5 parts by weight of polydextrose, and 3.2 parts by weight of eggs, and uniformly mixed with an automatic dough to prepare an outer skin dough.

The squid, octopus, mussels, clams, oysters were prepared by mixing all the pieces of the ground crushed about 5mm length in the same amount.

The outer skin dough mixture was baked in an oven mold of about 20 cm in diameter and about 6 mm thick, and then the appropriate amount of the seafood was put up and baked to prepare a golden seafood bread.

Comparative Example

In the method of producing a golden seafood room by baking the outer dough and the seafood filling filled in the mold oven, the dough is 66 parts by weight wheat flour, 25.1 parts by weight margarine, 3 parts by weight whole milk powder, 2 parts by weight sugar, salt To 50% by weight of the mixture consisting of 0.6 parts by weight, 0.1 parts by weight of soda, 3.2 parts by weight of eggs was added to 50% by weight of ordinary water and uniformly mixed with an automatic dough to prepare a dough for the skin.

The squid, octopus, mussels, clams, oysters were prepared by mixing all the pieces of the ground crushed about 5mm length in the same amount.

The outer skin dough mixture was baked in an oven mold of about 20 cm in diameter and about 6 mm thick, and then the appropriate amount of the seafood was put up and baked to prepare a golden seafood bread.

The sensory evaluation was carried out three times of the sensory inspection personnel trained on the color, flavor, texture, overall preference of the golden seafood bread of the Examples and Comparative Examples prepared as described above and the results are shown in the following table. 1 is shown. Five points were scored according to the five-point scale method, and the test subjects recorded the scores according to the following evaluation criteria.

5: very good ~ 1: very bad

Color zest Organization Overall preference Example 1 4.1 4.0 4.2 4.1 Example 2 4.2 4.1 4.0 4.1 Comparative example 3.5 3.4 3.6 3.5

As shown in Table 2, in the embodiment of the present invention, the sensory score was superior to the comparative example in color, flavor, and texture, and as a result, the overall score was also high. In the case of the dough for the skin of the present invention, the color is excellent in golden color and the adhesiveness of the tissue is soft and the skin is well wrapped so that the inner seafood is not separated well and the taste of the seafood is better than the comparative example. There were a lot.

Claims (2)

In the method for producing a golden seafood bread by baking the outer dough and the seafood filling filled in the mold oven, the dough is 66 parts by weight of wheat flour, 25.1 parts by weight of margarine, 3 parts by weight of whole milk powder, 2 parts by weight of sugar, A method for producing a golden seafood bread, characterized in that 50% by weight of deep sea water is added to 50% by weight of a mixture consisting of 0.6 parts by weight of salt, 0.1 parts by weight of soda, 0.3 to 0.7 parts by weight of polydextrose, and 3.2 parts by weight of eggs. Golden seafood bread prepared by the method of claim 1.