KR100881010B1 - A seasoned mixture including squid used as a stuffing for bun and a bun using the same - Google Patents

Abstract

The cuttlefish bread filling, and the cuttlefish bread using the cuttlefish bread filling are provided to improve the eating feeling of cuttlefish and to allow the active ingredient of cuttlefish to be taken in. The cuttlefish bread filling comprises 45~59 wt% of cuttlefish; 8~13 wt% of an onion; 2~4 wt% of pimento; 2~5 wt% of carrot; 12~15 wt% of cabbage kimchi; 7~9 wt% of mayonnaise; 1~2 wt% of leek; 0.8~1.3 wt% of sesame; 0.04~0.07 wt% of black pepper; 0.35~0.75 wt% of sesame oil; 0.5~0.9 wt% of garlic; 0.7~1.4 wt% of mustard; 0.35~1.0 wt% of steak sauce; and 3.5~5.3 wt% of bread flour.

Description

Squid Bread Shop and Squid Bread using it. {A seasoned mixture including squid used as a stuffing for bun and A bun using the same}

The present invention is 45 to 59% by weight, 8 to 13% by weight of onion, 2 to 4% by weight of green pepper, 2 to 5% by weight of carrot, 12 to 15% by weight of Chinese cabbage, 7 to 10% by weight of mayonnaise, 1 to 2 chives Wt%, sesame 0.8-1.4%, pepper 0.04-0.07%, sesame oil 0.35-0.75%, garlic 0.5-0.9%, mustard 0.7-1.4%, steak sauce 0.35-1.0%, and breadcrumbs 3.5- A squid pastry comprising 5.3 wt% and the squid pastry; And it relates to a squid bread consisting of a squid bakery including the squid bakery inside, to improve the texture and palatability of the squid, while maintaining the nutritional components contained in the squid, excellent taste, olfactory, The present invention relates to squid bakery and squid bread, which are nutritionally excellent by supplementing amino acids such as taurine and selenium, which are insufficient for nutritionally carbohydrate-oriented bread.

Squid is more watery, protein is slightly less than other fish and more than shellfish. Cholesterol is 180mg per 100g, which has been used by people, but recently, fish and shellfish have been found to be unrelated to adult diseases. The fat content of squid is 1%, which is very small compared to 16% beef and 38% pork, so there is no need to worry about obesity.The taurine content in squid is 327 ~ 854mg per 100g, which is 2 ~ It is 3 times higher and contains 25 ~ 66 times as much as other meat. Squid's taurine is a kind of amino acid, which is good for fatigue recovery.It dissolves gallstones and strengthens the liver's detoxification function, which helps to normalize blood pressure by reducing cholesterol in the blood. It is known to be effective in preventing heart disease. It also promotes insulin secretion and helps prevent diabetes. Squid's fatty acids are known to contain 15.8% and 37.1% polyunsaturated fatty acids such as EPA and DHA, respectively. Polyunsaturated fatty acids prevent the accumulation of low-density cholesterol in blood vessels, which is a cause of high blood pressure, and prevent adult diseases of various blood vessels and circulatory system such as arteriosclerosis, hypertension, and thrombosis and improve brain function, thereby improving learning and memory and preventing dementia. It works. Squid also contains high amounts of selenium, an essential rare mineral element of human cell metabolism. The selenium has a powerful antioxidant and immune function in the human body to protect DNA, activate cellular functions, inhibit the aging process, prevent cancer and adult diseases, and has the effect of neutralizing heavy metals in the body Rather, it is effective in stopping carcinogenic factors. Modern people are recommended to replenish about 75-200mg selenium. However, squid is cooked by sashimi, roasting, pickles, tempura, salted fish, dry snacks, soup, chombun, sashimi, stir-fry, etc., and serves only as a side dish to assist rice, and the amount of squid is limited. There was a problem that the active ingredient can not be sufficiently ingested at normal times.

In addition, as the life patterns of modern people are simplified and accelerated, bread, which has been used mainly as a snack, has been replaced by stocks. However, in the conventional bread, blood and beef are mostly carbohydrate-based ingredients such as flour, red beans, or sugar. There was a problem that the nutritional composition is not balanced.

Therefore, the first technical problem to be solved by the present invention is to ensure that the active ingredients of squid, which are nutritionally excellent, are sufficiently ingested at normal times, to improve the texture and palatability of the squid, and to provide the nutrients contained in the squid. It provides a squid bakery for making nutritious squid bread by supplementing amino acids such as taurine and selenium, which are excellent in taste, smell, and nutritional, carbohydrate-oriented bread. will be.

In addition, the second technical problem to be solved by the present invention is to ensure that the active ingredients of squid, which is nutritionally excellent in the usual sufficient intake, improves the texture and palatability of the squid, and the nutrients contained in the squid It is to provide a nutritionally excellent squid bread by supplementing amino acids such as taurine and selenium, which are excellent in taste, smell, and carbohydrate-oriented bread.

The present invention, in order to achieve the first technical problem, 45 to 59% by weight, 8 to 13% by weight of onion, 2 to 4% by weight of green pepper, 2 to 5% by weight of carrot, 12 to 15% by weight of cabbage kimchi, 7 to 7 mayonnaise 10% by weight, shallots 1-2%, sesame seeds 0.8-1.4%, pepper 0.04-0.07%, sesame oil 0.35-0.75%, garlic 0.5-0.9%, mustard 0.7-1.4%, steak sauce 0.35-- A squid bakery containing 1.0 weight% and 3.5-5.3 weight% of breadcrumbs is provided. The ratio (weight%) of each said material is based on the total weight of the cuttlefish material.

In addition, it may further include 0.35 to 0.7 parts by weight of beef with respect to 100 parts by weight of the squid bakery.

The present invention to achieve a second technical problem, the squid bakery; And it provides a squid bread consisting of a squid bread containing the squid bakery inside.

The squid bread is 43 to 54% by weight of flour, 7 to 10% by weight of sugar, 0.2 to 0.8% by weight of salt, 5 to 8% by weight of butter, 1.2 to 2.2% by weight of yeast, 5 to 15% by weight of milk powder, 1.7 to 2.7. It can be made by kneading a squid bread composition comprising 8% by weight, 8-11% by weight of milk, 8-11% by weight of squid boiled water, and 1-3% by weight of starch syrup. The ratio (weight%) of each said material is based on the total weight of squid bread material.

In addition, the squid bread composition may further comprise 0.3 to 0.6 parts by weight of the baking improving agent based on 100 parts by weight of the composition.

The external shape of the squid bread is a squid shape consisting of a squid body, a squid fin, and a squid leg connected to one end, and may include the squid bakery inside the squid body.

Squid bakery and squid bread according to the present invention improves the texture and palatability of the squid, while maintaining the nutrients contained in the squid, excellent taste, olfactory, nutritionally insufficient carbohydrate-oriented bread It is supplemented with amino acids such as taurine and selenium, which are easy to prepare, and has the advantage of being nutritionally superior. In addition, the squid is applied to the bread has the advantage of being able to fully ingest the active ingredient of the nutritionally excellent squid in everyday.

The present invention will be described in detail with reference to the accompanying drawings and examples, but the present invention is not limited thereto.

Squid bake according to the present invention is 45 to 59% by weight, 8 to 13% by weight of onion, 2 to 4% by weight of bell pepper, 2 to 5% by weight of carrot, 12 to 15% by weight of Chinese cabbage, 7 to 10% by weight of mayonnaise, 1 to 2% of leek, 0.8 to 1.4% of sesame, 0.04 to 0.07% of pepper, 0.35 to 0.75% of sesame oil, 0.5 to 0.9% of garlic, 0.7 to 1.4% of mustard, 0.35 to 1.0% of steak sauce, And 3.5 to 5.3% by weight of breadcrumbs, and 0.35 to 0.7 parts by weight of beef may be further added to 100 parts by weight of the cuttlefish for seasoning.

When the squid content is less than 45% by weight, there is a concern that the flavor of the squid may be insufficient, and when it exceeds 59% by weight, the squid taste may be strong and the taste of the squid bread may be reduced. By adding the onions, green peppers, carrots, chives, sesame seeds, pepper, sesame oil, garlic, and steak sauce in the above range, the taste of the squid bakery according to the present invention can be harmonized. The mayonnaise and bread flour has the advantage of increasing convenience when forming a squid bread by increasing the binding force of the squid, carrots, etc. in addition to the action of increasing the savory taste to maintain a constant shape of the squid bakery, It is easy to achieve the effect in the range. The mustard removes the bleeding that can occur in the squid-containing bread, serves to harmonize the spicy taste with other flavors, and if the mustard content is less than 0.7% by weight, the role of removing the blemish is weak. There exists a concern, and when it exceeds 1.4 weight%, not only the taste of squid will become weak, but it may rather damage the taste unique to squid. The mustard may be a known and commercially available. For example, a composition consisting of mustard 14.50 wt%, vinegar 44.4 wt%, water 37.40 wt%, salt 2.90 wt%, turmeric 0.60 wt%, and 0.2 wt% spices (0.1 wt% paprika and 0.1 wt% cinnamon) can be used. have.

The cabbage kimchi uses a known cabbage kimchi, and serves to give a sour and refreshing taste. If the content of cabbage kimchi is less than 12% by weight there is a fear that the sour and refreshing taste is weak, when the excess of 16% by weight is strong sour taste may decrease the squid taste.

When the content of the squid, Chinese cabbage kimchi, and mustard is in the above range, the squid inherent flavor is utilized, and palatability is the best.

The steak sauce may be a known one. For example, the thing comprised from 57% of tomato puree, 19% of brewed vinegar, 20 weight% of starch syrup, 2 weight% of refined salts, and 2 weight% of raisins paste can be used. The steak sauce serves to increase the flavor of the fish squid, the flavor is significantly increased in the above range.

The beef back may be known as a comprehensive seasoning made of beef, green onions, garlic, onions and the like in the beef. For example, refined salt, sodium L-glutamate, mixed seasoning mix 16.3% (corn starch 31.2%, onion flour 18.1%, beef flour 5%), sugar, powdered soy sauce 5.6% (soybean 46.8% (skimmed soybean 38.1%)) It can be used to be composed of, and can be used by Jeil Jedang (Korea).

As shown in FIG. 1 and FIG. 2, a squid bread composed of a squid bread bar 60 including the squid bakery 50 therein may be made. The outer shape of the squid bread is the squid fin 10 is coupled to the top of the squid trunk 20, the squid leg 40 is coupled to the lower end of the squid trunk 20 is coupled to one end The squid shape is configured, and includes the squid bake 50 in the squid body (20). By making the appearance of the squid bread according to the present invention a squid shape, it can play a role of boosting the appetite of the caterpillar.

The squid bread is 43 to 54% by weight of flour, 7 to 10% by weight of sugar, 0.2 to 0.8% by weight of salt, 5 to 8% by weight of butter, 1.2 to 2.2% by weight of yeast, 5 to 15% by weight of milk powder, 1.7 to 2.7. It can be made by kneading a squid bread composition comprising 8% by weight, 8-11% by weight of milk, 8-11% by weight of squid boiled water, and 1-3% by weight of starch syrup. In addition, the squid bread composition may further comprise 0.3 to 0.6 parts by weight of the baking improver based on 100 parts by weight of the composition.

The flour is used for the molding of the dough, it may be used for the powerful ingredients. If the flour content is less than 43% by weight, it may be difficult to mold into the desired bread shape, and if it exceeds 54% by weight, the dough becomes hard and the bread may become hard. The sugar has a sweet taste and acts as a preservative. If the sugar content is less than 7% by weight, there is a concern that the role of the preservative is reduced, when the sugar content is more than 10% by weight sugar does not completely melt, there is a fear that the texture of the bread is not soft. The salt is thought to play a role to feel more preserving role and sweetness, if less than 0.2% by weight there is a fear that the role is reduced, if more than 0.8% by weight there is a fear that the saltiness becomes stronger. The butter is intended to prevent the bread from becoming hard, and if less than 5% by weight, the bread may become hard, and if it is more than 8% by weight, the dough may spread and the molding of the bread may be difficult. The yeast is used to inflate the dough to use 1.2 to 2.2% by weight. The egg is intended to feel the unique taste of the egg is less than 5% by weight there is a concern that the pale taste of the egg may be insufficient, when the excess 15% by weight may increase the fishy taste of the egg. The powdered milk is used to increase the savory taste, and if less than 1.7% by weight, there is a fear that the savory taste is insufficient, and if it exceeds 2.7% by weight, the fishy taste of the powdered milk may be increased. The milk softens the dough, serves to reduce the sugar content, when the sugar content is less than 8% by weight, there is a fear that the sugar content is lowered when it exceeds 11% by weight. The squid boiled water is used to adjust the concentration of the dough, to give the flavor of the squid to the dough itself, if less than 8% by weight may be a dough, if the weight is more than 11% by weight may cause the dough to be diluted. . The starch syrup is for adjusting the taste and sugar, there is a fear that the sugar content is insufficient when less than 1% by weight, the sugar content may be excessively increased when more than 3% by weight.

The bakery improver is to help the yeast fermentation, if you put the yeast added to the addition of the bread is also good and soft and improve the color, yeast makes a good environment to ferment, serves to reduce the fermentation time. The bakery improver is mainly composed of glucose, glycerin, tartaric acid, vitamin C and acetic acid, and commercially available (for example, S 500 manufactured by Puratos, Belgium).

The manufacturing method of the squid bakery according to the present invention is (a1) pretreatment step, (a2) weighing step, (a3) cutting step, (a4) cooking step, (a5) roasting step, (a6) mixing step, (a7) seasoning Step, and (a8) cooling step.

In the pretreatment step (a1), the onion is peeled and washed with water, the bell pepper is removed from the tap and seeds and washed with water, the cabbage kimchi is washed with water to dehydrate, the leek to remove foreign substances, washed with water, squid, and The ingredients are prepared by washing the carrots with water to remove impurities.

In the weighing step (a2), 45 to 59% by weight, 8 to 13% by weight of onions, 2 to 4% by weight of green peppers, 2 to 5% by weight of carrots, 12 to 15% by weight of Chinese cabbage, 7 to 10% by weight of mayonnaise, 1 to 2% of leek, 0.8 to 1.4% of sesame, 0.04 to 0.07% of pepper, 0.35 to 0.75% of sesame oil, 0.5 to 0.9% of garlic, 0.7 to 1.4% of mustard, 0.35 to 1.0% of steak sauce, And squid, onion, bell pepper, carrot, cabbage kimchi, mayonnaise, chives, sesame seeds, black pepper, sesame oil, garlic, mustard, steak sauce, and breadcrumbs in an amount corresponding to 3.5 to 5.3 wt% Allow the right amount to be used.

In the cutting step (a3) cut the cuttlefish, carrot, onion, bell pepper, chives and Chinese cabbage kimchi measured in the horizontal and vertical sizes of 0.5 ~ 1.0cm each, and the ingredients are mixed well, and the size suitable for eating Make it.

Boiling the cuttlefish cut in the cutting step in the cooking step (a4) in water of 90 to 110 ℃ for 1 to 30 minutes, by cutting the cuttlefish, and then cut the cut pieces of each cut squid uniformly cooked feeling Makes it good

In the stir-fry step (a5), garlic, onion, carrot, bell pepper, squid, and cabbage kimchi cut in the cutting step after circulating cooking oil in a pan, garlic, onion, carrot, bell pepper, squid, and cabbage kimchi By roasting at a temperature of 100 ~ 150 ℃ in the order of, the flavor of the first roasting material to be doubled to the next roasting ingredients, the taste can be harmonized.

In the mixing step (a6) by adding the mayonnaise and bread powder weighed in the weighing step to the product produced in the roasting step to mix, to increase the adhesive force of the squid bakery, it also increases the savory taste.

In the seasoning step (a7) is added to the mixture of the mixing step in the seasoning step measured in the leek, sesame, pepper, sesame oil, mustard, and steak sauce to increase the flavor of the squid bakery. You can add beef back to your taste buds.

In the cooling step (a8), the seasoned cows are left to cool at 10 to 30 ° C. in the seasoning step.

Method for producing squid bread according to the present invention is (b1) weighing step, (b2) mixing step, (b3) primary fermentation step, (b4) splitting step, (b5) intermediate fermentation step, (b6) degassing step, (b7) filling and forming step, (b8) secondary fermentation step, (b9) egg coating step, and (b10) baking step.

43-54% by weight of flour, 7-10% by weight of sugar, 0.2-0.8% by weight of salt, 5-8% by weight of butter, 1.2-2.2% by weight of yeast, 5-15% by weight of milk powder in the weighing step (b1) The amounts corresponding to 1.7 to 2.7% by weight, 8 to 11% by weight of milk, 8 to 11% by weight of squid boiled water, and 1 to 3% by weight of starch syrup are measured.

In the mixing step (b2), the flour, sugar, salt, butter, yeast, eggs, powdered milk, milk, squid boiled water and syrup are mixed at 35 to 45 rpm for 30 to 90 seconds, and then 70 to 90 rpm at 6 to 70 rpm. The mixture is mixed for 8 minutes, and the mixture is kneaded for 1 to 3 minutes at 35 to 45 rpm.

In the first fermentation step (b3), the mixture of the mixing step is fermented for 50 to 70 minutes under a temperature of 10 to 30 ° C. and a relative humidity of 70 to 80%.

In the dividing step (b4), the first fermentation product of the first fermentation step dough corresponding to the squid body: dough corresponding to the squid head and leg: dough corresponding to the squid fin is 10-14: 1 to 3: 0.5 It divides so that it may have a weight ratio of -1.5.

In the intermediate fermentation step (b5), the fraction of the dividing step is fermented at a temperature of 10 to 30 ° C. for 8 to 12 minutes.

In the degassing step (b6), the intermediate fermentation product of the intermediate fermentation step is pushed with a push to remove the gas therein.

In the filling and forming step (b7), after the gas is removed in the degassing step to form a squid body shape, squid fin shape, and the legs connected to the squid head form, by the squid bakery manufacturing method according to the present invention The prepared squid bakery is filled into the inside of the torso dough, and the dough of the squid head form to which the fin form and the leg are connected is attached to the torso dough and formed into a shape as shown in FIG. 3.

In the secondary fermentation step (b8), the molded article molded in the filling and molding step is fermented for 20 to 40 minutes at a temperature of 10 to 30 ° C. and a relative humidity of 80 to 90%.

The egg water coating step (b9) is applied to the surface of the molded article after the second fermentation step is completed by releasing 60 to 18 g of milk with respect to 5 to 50 g of egg yolk.

In the baking step (b10), the molded article coated with egg water in the egg water applying step is baked at 160 to 180 ° C. for 14 to 16 minutes.

After the baking step is completed, the baked ojingeok baked on the perforated plate may be subjected to the step of cooling for about 30 minutes and the packaging step of packaging with vinyl or paper such as PP or PEP.

Specific examples are as follows.

<Example 1>

Squid bakery manufacturing

(Pretreatment stage) Onion removes skin and washes with water, bell peppers removes stalks and seeds, washes with water, cabbage kimchi is washed with water and dehydrated, chives removes foreign substances, washes with water, squid and carrots The material was prepared by washing with water to remove impurities. The squid was used to remove the bones, ink, etc. and cuttlefish meat. The cabbage kimchi salted cabbage 60kg salted 8kg, leeks 0.7kg, buttercup 0.7kg, fresh 3kg, red pepper powder 1.3kg, garlic 1kg, ginger 150g, leek 1.5kg, shrimp chops 400g, anchovy 200g, and salt 200g Thereafter, those aged at 15 to 20 days at 5 to 10 ° C were used.

(Measurement step) Squid 1400g, onion 300g, green pepper 90g, carrot 100g, cabbage kimchi 400g, mayonnaise (Ottogi, Korea) 225g, green onion 40g, sesame seeds 30g, pepper 1.5g, sesame oil 15g, garlic 20g, mustard 30 g of house, USA, 20 g of steak sauce (trade name Al; manufactured by Kraft Co .; USA), and 125 g of breadcrumbs were weighed.

(Cutting step) The cuttlefish, carrot, onion, bell pepper, chives, and Chinese cabbage kimchi measured in the weighing step were cut into 0.5-1.0 cm sizes, respectively.

(Seasoning step) The cuttlefish cut in the cutting step was boiled in water at 100-105 ° C. for 5 minutes.

(Stirring step) garlic, onion, carrot, bell pepper, squid, and cabbage kimchi cut in the cutting step after circulating cooking oil 40g in a pan 100 ~ in order of garlic, onion, carrot, bell pepper, squid, and cabbage kimchi Roasted at 150 ℃ temperature.

(Mixing step) The mayonnaise and breadcrumbs measured in the weighing step were added to the product produced in the roasting step.

(Seasoning step) The mixture of the mixing step was seasoned with the chives, sesame seeds, pepper, sesame oil, mustard, and steak sauce measured in the weighing step.

(Cooling step) The seasoned beef in the seasoning step was left to cool at 10 ~ 30 ℃ temperature.

<Example 2>

Squid Bread Manufacturing

(Measurement step) 1000 g of flour (strong powder), 175 g of sugar, 10 g of salt, 130 g of butter, 35 g of yeast, 210 g of eggs (shelled), milk powder 45 g, milk 200 g, squid boiled water 200 g, and starch syrup were weighed. The squid boiled water was poured 1 liter of water per 100 g of squid, and boiled water was used at 90 ~ 110 ℃ for 1 minute to 45 minutes.

Mixing step Flour, sugar, salt, butter, yeast, eggs, powdered milk, milk, squid boiled water and syrup were mixed at 40 rpm for 60 seconds, then mixed at 80 rpm for 7 minutes, and then mixed at 40 rpm for another minute. And kneading.

(First fermentation step) The mixture of the mixing step was fermented for 60 minutes under conditions of a temperature of 30 ° C. and a relative humidity of 75%.

(Split step) The primary fermentation product of the first fermentation step was divided into 60 g of dough corresponding to the squid trunk, 10 g of dough corresponding to squid head and legs, and 5 g of dough corresponding to squid fins.

(Intermediate Fermentation Step) The partitions of the above partitioning step were fermented at a temperature of 25 ° C. for 10 minutes.

(Gas draining step) The middle fermentation product of the intermediate fermentation step was pushed with a push to remove the gas inside.

(Filling and shaping step) After the gas degassing step in the degassing step to form a squid body form, squid fin form, and the legs connected to the squid head, the squid bakery prepared in Example 1 the dough dough Filled into the inside of, and the dough of the squid head shape is connected to the fin shape and the leg was attached to the body-shaped dough was molded in the form as shown in FIG.

(Secondary Fermentation Step) The molded article formed in the filling and molding step was fermented at a temperature of 30 ° C. and a relative humidity of 85% for 3 minutes.

(Egg egg coating step) The egg water made by combining 150 g of milk with respect to 10 g of egg yolk was applied to the surface of the molded product after the second fermentation step was completed.

(Burning step) The molded product coated with egg water in the egg water applying step was baked in an oven at 160 to 180 ° C. for 15 minutes.

(Cooling step) After the baking step was finished, the baked ojin bread on the perforated plate was placed and allowed to cool for 30 minutes.

(Packaging Step) The squid bread which had been cooled by PEP vinyl was packaged.

<Comparative Example 1>

A squid bakery was prepared in the same manner as in Example 1, except that the mustard and the cabbage kimchi were omitted.

<Comparative Example 2>

A squid bakery was prepared in the same manner as in Example 1 except that the mustard was omitted.

<Comparative Example 3>

A cuttlefish bakery was prepared in the same manner as in Example 1, except that the Chinese cabbage kimchi was omitted.

<Comparative Example 4>

A squid bakery was prepared in the same manner as in Example 1, except that 1100 g of squid was used instead of 1400 g.

<Comparative Example 5>

A squid bakery was prepared in the same manner as in Example 1, except that 2200 g of squid was used instead of 1400 g.

<Comparative Example 6>

A squid bakery was prepared in the same manner as in Example 1, except that 18 g of mustard was used instead of 30 g.

<Comparative Example 7>

A cuttlefish bakery was prepared in the same manner as in Example 1, except that 42 g of mustard was used instead of 30 g.

<Comparative Example 8>

A cuttlefish bakery was prepared in the same manner as in Example 1, except that 300 g of Chinese cabbage kimchi was used instead of 400 g.

<Comparative Example 9>

A cuttlefish bakery was prepared in the same manner as in Example 1, except that 500 g of Chinese cabbage kimchi was used instead of 400 g.

<Test Example 1>

Squid bakery taste test according to ingredients

In order to evaluate the acceptability of cattle according to the material, 30 skilled panelists were ingested the squid bakery prepared in Example 1 and Comparative Examples 1 to 3, and then evaluated the acceptability of cattle by field by five-point symbol scale method. (1. Very bad, 2. Poor, 3. Normal, 4. Good, 5. Very good) The results are shown in Table 1 below.

TABLE 1

As shown in Table 1, the degree of preference of the cuttlefish bakery according to the present invention was superior to the case of using only squid, adding cabbage kimchi, or mustard. In other words, when the squid and cabbage kimchi and mustard are mixed together, the palatability increases significantly. Therefore, according to the present invention improves the texture and palatability of the squid, it can be seen that while maintaining the nutritional components contained in the squid, it is excellent in taste and smell.

<Test Example 2>

Squid baker's preference test according to composition ratio

In order to evaluate the palatability of the cow according to the composition ratio change, 30 separate skilled panelists who did not participate in the test of Test Example 1 ingested the squid bakery prepared in Example 1 and Comparative Examples 4 to 9, and then, 5 The cow's acceptability was evaluated as a whole by the dot-not scale method (1. Very poor, 2. Poor, 3. Normal, 4. Good, 5. Very good) The results are shown in Table 2 below.

TABLE 2

As shown in Table 2, when the composition of the squid, mustard, and Chinese cabbage kimchi of the squid bakery according to the present invention can be seen that the overall preference increases significantly. From the above results, it can be seen that according to the present invention, the texture and palatability of the cuttlefish squid are improved, and the taste and smell are excellent while maintaining the nutrients contained in the cuttlefish.

<Test Example 3>

Cuttlefish bread taste test

After the squid bread prepared in Example 2 was consumed by 30 skilled panelists who did not participate in the test of Test Example 1 and Test Example 2, the preference of the squid bread was evaluated by the 5-point symbol scale method as a whole. Satisfaction was also evaluated in the same way. (1. Very poor, 2. Poor, 3. Normal, 4. Good, 5. Very good) As a result, the average taste score was 4.7 in taste and the appearance of squid bread The average score was 4.5.

From the above results, the squid bread according to the present invention improves the texture and palatability of the squid, and retains the nutritional ingredients contained in the squid, while being excellent in taste and smell and lacking in nutritionally carbohydrate-oriented bread. It is also supplemented with amino acids such as taurine and selenium, which are easy to use, and also has the advantage of being nutritionally superior. In addition, by making the appearance of the squid bread according to the present invention to the squid shape, it serves to boost the appetite of the eater.

1 is a perspective view showing an example of a squid bread according to the present invention.

Figure 2 is a cross-sectional view showing the AA 'cross-sectional shape of the squid bread shown in FIG.

<Description of the code | symbol about the principal part of drawing>

10: squid fin 20: squid trunk

30: Squid Head 40: Squid Leg

50: cuttlefish bread 60: cuttlefish bread

Claims (4)

Squid 45-59%, onion 8-13%, green pepper 2-4%, carrot 2-5%, cabbage kimchi 12-15%, mayonnaise 7-9%, chives 1-2%, Sesame 0.8-1.3 wt%, Pepper 0.04-0.07 wt%, Sesame oil 0.35-0.75 wt%, Garlic 0.5-0.9 wt%, Mustard 0.7-1.4 wt%, Steak sauce 0.35-1.0 wt%, Bread flour 3.5-5.3 wt% Squid bakery containing. Squid bread containing the squid bakery of claim 1 and forming squid-shaped bread skin on the outside The method of claim 2, The squid bread is 43 to 54% by weight of flour, 7 to 10% by weight of sugar, 0.2 to 0.8% by weight of salt, 5 to 8% by weight of butter, 1.2 to 2.2% by weight of yeast, 5 to 15% by weight of milk powder, 1.7 to 2.7. A squid bread made by kneading a squid bread composition comprising 8% by weight of milk, 8 to 11% by weight of milk, 8 to 11% by weight of squid boiled water, and 1 to 3% by weight of starch syrup. delete

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