KR100977848B1 - Breads containing extracts from Ligularia fisheri, Heracleum moellendorffii and Angelica gigas Nakai and preparing method thereof - Google Patents

Abstract

      The present invention relates to a bakery and a manufacturing method thereof, including a bear odor extract, fishery extract and Angelica extract, more specifically, to the bakery and manufacturing method thereof containing bear extract, fish extract and donkey extract, together with the main ingredients and subsidiary materials It is about.

Baking containing the present invention bear extract, fish extract and Angelica extract and main ingredients and subsidiary ingredients not only has good nutritional ingredients differentiated from other bakery made from conventional materials, but also in terms of use as a functional food with better flavor and taste. useful.

Bear odor, fisheries, Angelica, hydrothermal extraction method, straight method, sponge method

Description

Bread containing bear extract, fish extract and Angelica extract {Breads containing extracts from Ligularia fisheri, Heracleum moellendorffii and Angelica gigas Nakai and preparing method}

      The present invention relates to a bakery and a manufacturing method thereof, including a bear odor extract, fishery extract and Angelica extract, more specifically, to the bakery and manufacturing method thereof containing bear extract, fish extract and donkey extract, together with the main ingredients and subsidiary materials It is about.

      Bakery means grains consisting of any one or more selected from the group consisting of wheat, rice, barley, soybeans, red beans, oats, corn, millet, blood, buckwheat, barley, sorghum and crude; It refers to fermented and baked dough for a certain time including water, yeast, yeast food, salt, sugar and shortening. Baking is distinguished from confectionery, which usually does not undergo fermentation and has relatively less moisture than baking.

Baking bread includes wheat bread, barley bread, corn bread, rye bread and mixed bread, depending on the ingredients. The bread is divided into white bread and black bread depending on the color. There are bran mixed bread and graham bread made entirely of wholemeal. Depending on the ingredients, there are French breads made from flour, yeast, and salt, and American breads containing sugar, milk, and fats and oils. There are two types of thickly baked European breads and a thin and soft baked American bread. Breads, table breads and confectionery breads are used for each purpose. Confectionery breads are made from pastry shaped like pastries, which are deep-fried with fat and fat in layers. There are two types of bread: English, which is inflated to the back of the bread, and English, which is pressed and baked. This is also called sandwich type. There are two types of table breads: crispy and softly rolled rolls, all of which are made into small shapes to accompany the meal course. Other distinctive breads include rod-shaped baguette, a typical French bread, round Breuerchen, a German breakfast bread, long Italian greens like sticks, brioche with eggs and butter, and a simple salt flavor. Round hamburger bread, rye black bread, fenpannickel, and sour rye bread using sour, yeast-based sour yeast.

Currently, Korea uses rice as its staple food, but it has consumed a lot of bakery due to the change of diet according to globalization, and accordingly, the kinds of bakery produced and provided are diversified. In addition, functional bakeries have been developed for health, providing a higher supply of nutrients and increasing the quality of taste and aroma.

Recently, artificial additives for flavoring, flavoring and coloring have been added to flour dough for baking. However, due to nutritional, hygienic and economic problems, new bakeries are being developed using natural food additives. For example, it is common to produce bakeries using extracts of natural plants as additives in bread making. It became. Corn bread and barley bread have already been commercialized and have long been seen as a product, and green tea bread, brown rice bread, and chlorella bread are also commercialized. Accordingly, the present invention also provides a baking that can satisfy the taste of consumers by participating in the consumption demand of the functional baking.

The bear stalk is used for edible buds in spring and has a unique taste and aroma. Conventionally, boiled bears are boiled in seasoning red pepper paste or oil, or used as simmered flour, fried oil, mayonnaise, and national streets. Protein and fats have been added to it as a nutritious side dish. Bear odor is widely edible because of its excellent scent.It belongs to the Asteraceae family, and it is called Ligularia fisheri.It is also called king bear odor and gondal.It is a perennial plant that grows in the deep mountains of the country. Horochil is also used for medicinal purposes. In herbal medicine, it has been prescribed for seawater, whooping cough, asthma, back pain, joint pain, and bruises.

The amur is a perennial herb of the dicotyledonous plant Asteraceae, whose scientific name is Heracleum moellendorffii and its distribution area is Korea, China, and Japan. It grows in the mountains and fields. The stem stands upright and the height is 70 ~ 150cm, and it is a hollow cylinder, vertically lined, rough hairs, and thick branches are divided. The leaves are alternately composed of 3 ~ 5 small leaves, a pinnate leaf, with hairs, and the petiole gets shorter as it goes up the stem, and the bottom part is wide to cover the stem. The small leaf on the end is heart-shaped and split into three. The small leaf on the side is wide egg-shaped or triangular, 7 ~ 20cm long, split into 2 ~ 3, and the teeth have deeply sawed teeth. Flowers bloom white in July-August and run in a double inflorescence at the end of branches and stems. The inflorescence is 20-30 peduncles again divided into small peduncles, each with 25-30 flowers, and the flowers on the edges are larger than the flowers in the middle. The petals are 6 and different in size. The outer petals are larger than the inner petals. Fruits are branched (each branch from the division), 7mm long flat eggs upside down, with a unique pattern on the top. Eat young sprouts as herbs. It is mainly used as a herbal medicine in herbal medicine, and is also used as a food for herbs.

The donkey is called a true donkey in Korea and its scientific name is Angelica gigas Nakai. In China, Angelica sinensis (Oliv.) Diels (中國 當歸) is used, and in Japan, Angelica acutiloba (Sieb. & Zuc.) Kitagawa is used. It is said to have been given the name 'Danggui (으로)' in order to return. This is due to the old Chinese customs that donkeys were put in the arms of their husbands who went to battle because they believed that if they were exhausted on the battlefield, they could return to their energy. In one theory, this drug is called because the blood comes back to its place again. The pharmacology of the tangs in the Korean Pharmacopoeia is said to have a unique smell and taste slightly sweet, but this can only be felt in Chinese donkeys and Koreans. Champagne don't taste sweet, only bitter. The effect of Angelica is the blood production (보 作用) to produce blood when there is insufficient blood. Donkeys made from the roots of Chinese donkeys and Koreans don't have much blood. But donkey made from the roots of the true donkey is more effective than the blood donating action, blood circulation (活血 作用) is more excellent, and anti-cancer effect and blood pressure lowering effect is strong. Pharmacologically, Angelica stimulates coronary blood flow and stimulates red blood cell production. In the Korean Pharmacopoeia, the shell is yellowish brown to blackish brown, the inner shell is yellowish white, and the cross-section shows that the secretory diagram and contents of surrogate fibers are mixed in several places. However, this is a characteristic of the Japanese donkey and Chinese donkey, and the true donkey has a yellowish white bark and no microscopic features. Champang-Dang-Gi is also called tong-Dang-Gi, Sung-Gum-cho, Cho-Sang-Dong-Gi-Gi. It is also known as Won (地 仙 圓), and why not know why.

The present invention is a new idea of making bakery by using bear extract, oyster extract and Angelica extract, to provide a functional bakery with a optimal taste and nutrition and its manufacturing method by adjusting the blending ratio.

      In order to solve the above problems, the present invention is to be proved through the sensory test that the taste and aroma improved further through a comparison test with other kinds of baking. In addition, by varying the mixing ratio of each sample included in the baking, a sensory test for taste and aroma is carried out to find the optimal mixing ratio. In addition, the straightening method and the sponge method are used as a manufacturing method for the manufacture of bakery, and the optimum combination of baking time and temperature for minimizing the burning loss caused by baking is to be found.

      The present invention through solving the above problems, with the function as a representative corrosion preferred by the majority of people by differentiating the taste and aroma of the existing bakery, with the functional ingredients containing the nutritional ingredients due to the mixture of bear odor extract, fishery extract and Angelica extract It will also be possible to serve as a food. In addition, we expect to see the double effect of saving raw materials due to the efficient production process.

      The present invention provides a bakery containing grain powder as a main ingredient, wherein the baker's extract, fishery extract and Angelica extract are included.

      In the present invention, the bear extract is bear extract or residue; Asusic extract may include asusic extract or residue; And Angelica extract includes Angelica extract or residue.

      The present invention includes 2 to 6 parts by weight of bear odor extract, 2 to 6 parts by weight of fishery extract and 2 to 6 parts by weight of Angelica extract, based on 100 parts by weight of the grain flour, and the sum of each sample is 6 to 6 parts by weight of grain powder. 18 parts by weight to maintain the consistency of the dough.

      In the present invention, the grain flour may be used as a powder of any one or more grains selected from the group consisting of wheat, rice, barley, beans, red beans, oats, corn, millet, blood, buckwheat, yulmu, sorghum and crude.

      In the present invention, the bakery is any one selected from the group consisting of barley bread, corn bread, rye bread, baguette bread and cruissant bread.

       The present invention, the first step of obtaining each extract from the bear odor, fisheries and Angelica;

Bear extract, fish extract and Angelica extract obtained in the first step; Grain flour; And a subsidiary material including water, yeast, yeast food, salt, sugar, and shortening; a second step of preparing and fermenting a dough for baking; And

It provides a method for producing a functional bakery comprising; a third step of baking the dough fermented in the second step.

In the present invention, the bear extract of the second step is a bear extract or residue; Asusic extract may include asusic extract or residue; And Angelica extract includes Angelica extract or residue.

The present invention includes 2 to 6 parts by weight of bear extract, 2 to 6 parts by weight of oyster extract and 2 to 6 parts by weight of Angelica extract with respect to 100 parts by weight of grain powder in the second step and the sum of each sample is 100 parts by weight of grain powder 6 to 18 parts by weight of the part is maintained so that the tenacity of the dough is maintained.

In the present invention, the grain flour of the second process is to use any one or more grains selected from the group consisting of wheat, rice, barley, soybean, red beans, oats, corn, millet, blood, buckwheat, yulmu, sorghum and crude as powder Can be.

In the present invention, the bakery is any one selected from the group consisting of barley bread, corn bread, rye bread, baguette bread and cruissant bread.

In the present invention, the first step is to obtain each bear extract, fish extract and Angelica extract from bear odor, fishery and Angelica using hot water extraction method for 2 to 3 hours at 100 ~ 120 ℃.

In the present invention, the second step uses a straight method or a sponge method.

In the present invention, the third process is baked at 190-250 ° C. for 30-40 minutes using an oven.

Hereinafter, the present invention will be described in detail bakery and the manufacturing method of the bear extract, fishery extract and Angelica extract is added.

In the extract and the residue in the present invention, the extract refers to the concentrated substance filtered into the supernatant through the hot water extraction method, and the residue refers to the residue after filtering the extract.

As functional samples to be added in addition to the above-mentioned bear extract, fish extract and Angelica extract, turmeric, gojija, prickly pear, turmeric, gujeolcho, bellflower, jujube, hemp, quince, bokbunja, baeknyeoncho, bamboo salt, cornus, edible mushroom, sancho, pomegranate , Mugwort, Schisandra chinensis, aloe, soybeans, 칡, Astragalus is selected from any one or more species selected from the group. Baking odor can be produced by adding these extracts to the extracts of bear odor, extracts and donkeys, and likewise extracts from these ingredients can be obtained by hot water extraction. In addition, the amount to be added to each of 1 to 5 parts by weight, based on 100 parts by weight of grain flour, so as not to lose the aroma and taste of the original bear odor, fisheries and Angelica.

Baking methods include a straight dough process, a sponge dough method, a continuous dough mixing system, a liquid fermentation process, and the like. The straightening method kneads all the ingredients at once, and the kneading temperature is maintained at 27 ° C and the fermentation time is generally completed between 1 and a half to 3 hours. Straight methods include standard direct method, re-kneading method, and no-time kneading method. Sponge method is also known as the middle method is to knead twice without kneading the ingredients at once. Mix the ingredients to make a medium and ferment for at least 2 hours, then knead it with the rest of the ingredients. Sponge dough is kneaded for 3 ~ 5 minutes and kneading temperature is 22 ~ 26 ℃, slightly lower than straight method. Continuous baking refers to a method of continuous work through a single manufacturing line. The liquid fermentation method is a variation of the method of replacing the sponge dough with liquid in the sponge method. This method is capable of mass fermentation and consists of pumps and tanks, which can lead to a reduction in space and equipment, uniform products, and a reduction in production loss. However, gluten fermentation and flavor cannot be expected.

1. Example in the manufacturing method of functional baking

In the method of manufacturing bakery using the sample (bear extract, fish extract and donkey extract, etc.), first, a method of obtaining an extract of each sample should be established. For this purpose, hot water extraction was used. In the next step, the obtained extract was prepared by using a straight method or a sponge method and fermented. The last step was to bake, minimizing the burning losses and maximizing raw material savings.

<Example 1>-When the sample contains 2 parts by weight of bear extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract (relative to 100 parts by weight of grain flour)

First Step (Acquisition of Sample Using Hot Water Extraction Method)

Bear odor was washed, cut to 2 ± 1 cm in length, and then immersed in purified water. At this time, 0.2 kg of bear odor was added to 5 L of purified water and boiled for 2 to 3 hours at a temperature of 100 to 120 ° C. The supernatant was filtered from the boiled material, concentrated under reduced pressure, and concentrated to extract. The residue after boiling was filtered and dried, and then pulverized and added at the time of kneading. This is because the active ingredient may still remain in the residue. However, the content ratio at the time of formulation should be considered. The addition of the residue can be added to the bread dough according to the preference, but the total amount of the added sample including the residue was not more than 18 parts by weight compared to 100 parts by weight of grain flour. Otherwise, you may experience problems with the consistency of the dough.

Asusic extract and Angelica extract could also be obtained using the above hydrothermal extraction method.

Second Process (Dough and Fermentation Process of Baking by Straight or Sponge Method)

(1) Manufacturing method of functional baking using straight method

① The main materials and subsidiary materials of Table 1 were mixed together with the extract obtained in the first step for 14 minutes. (The mixing is 2 minutes at 1 stage as a pick-up stage, 2 minutes at 2 stages as a clean-up stage, and a maintenance input stage. 1 minute in 3 stages and 9 minutes in 4 stages, the final mixing stage.)

Table 1-Raw material compounding ratio in straight method

material Compared to 100 parts by weight of strong powder Remarks Strong 100 One kind of grain flour water 60 Flour quality, sheep to milk powder East 2.5 Fresh yeast, Dry yeast East Food 0.1 Baking Improvement Salt 1.9 Flavor, gluten Sugar 6 Fermentation, color, taste Retention (shortening) 4 liquidity Skim milk powder 4 Buffer, lactose

(In Table 1, 2 parts by weight of each of the bear extract, fish extract and Angelica extract was added to 100 parts by weight of the strong component.)

② The dough temperature was set at 27 ° C., and the first fermentation proceeded for 2 hours. At this time, the humidity was maintained at 77%.

③ After the first fermentation of ②, the dough temperature was maintained at 27 ° C. and the humidity was 77%, and the intermediate fermentation was performed for 12 minutes.

④ After the middle fermentation of ③, the temperature was 40 ° C., humidity was 82%, and secondary fermentation was performed for 40 minutes.

(2) Preparation of functional bakery using sponge method

① The main materials and subsidiary materials of Table 1 were mixed for 4 minutes with the extract obtained in the first step. However, unlike the straight method, the whole dough was not finished, and only half (50%) or more (more preferably, 60 to 70%) of the final dough amount was made. The dough obtained in this step is called medium seed, and was used by mixing at the time of the final dough. The sponge method is less useful for aging bread and is useful for mass production of bread than the straight method.

② The dough temperature was set at 24 ° C., and the first fermentation proceeded for 2 hours. At this time, the humidity was maintained at 77%.

③ After the first fermentation of ②, the dough temperature was maintained at 24 ° C. and the humidity was 77% while intermediate fermentation was performed for 12 minutes.

④ After the middle fermentation of ③, the temperature was 40 ° C., humidity was 82%, and secondary fermentation was performed for 40 minutes. In addition, the fermented medium was mixed with the remaining dough (pre-fermentation dough) to make a complete dough.

Third Process (Burning)

Baking baked the dough prepared in a commercial oven (FDO-710z desk oven) for 30-40 minutes at a temperature of 190 ~ 250 ℃. More preferably bake at 210 ° C. for 35 minutes. The relationship between the baking temperature and the burning loss during baking is shown in Table 2 below.

Table 2-Baking Temperature and Burning Loss

Baking time (minutes) Baking Temperature (℃) Burn Loss (%)
30 minutes

190 10.9 210 10.5 230 9.8 250 10.3
35 minutes

190 10.1 210 9 230 11 250 11.5
40 minutes

190 11.2 210 11.5 230 12 250 12.5

* Analysis result of Table 2: Baking at 210 ℃ for 35 minutes was found to be the most optimal condition to reduce the baking loss.

<Example 2>-When the sample contains 6 parts by weight of bear extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract (relative to 100 parts by weight of grain flour)

First step: The sample was extracted in the same manner as in Example 1. Among them, the bear extract was prepared in three times the amount of the other samples.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 3>-When the sample contains 2 parts by weight of bear extract, 6 parts by weight of fishery extract, 2 parts by weight of Angelica extract (relative to 100 parts by weight of grain flour)

First step: The sample was extracted in the same manner as in Example 1. Among these, the extract was prepared in three times the amount of the other samples.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 4>-When the sample contains 2 parts by weight of bear extract, 2 parts by weight of fishery extract, 6 parts by weight of Angelica extract (relative to 100 parts by weight of grain flour)

First step: The sample was extracted in the same manner as in Example 1. Among them, Angelica extract was prepared in three times the amount of other samples.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 5>-When the sample contains 2 parts by weight of bear extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract, 2 parts by weight of turmeric extract (compared to 100 parts by weight of grain flour)

First step: The sample was extracted in the same manner as in Example 1. Among them, turmeric extract added was also extracted by hot water extraction.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 6>-When the sample contains 2 parts by weight of bear extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract, 2 parts by weight of Goji berry extract (compared to 100 parts by weight of grain powder)

First step: The sample was extracted in the same manner as in Example 1. Among them, goji berry extract added was also extracted by hot water extraction method.

Second process: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method and sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 7>-When the sample contains 2 parts by weight of bear extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract, 2 parts by weight of thorny oocyte extract (relative to 100 parts by weight of grain flour)

First step: The sample was extracted in the same manner as in Example 1. Among them, the thorny opi extract was also extracted by hot water extraction.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 8>-When the sample contains 2 parts by weight of bear extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract, 2 parts by weight of turmeric extract (compared to 100 parts by weight of grain powder)

First step: The sample was extracted in the same manner as in Example 1. Turmeric extract added in duplicate was also extracted by hot water extraction.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 9>-When the sample contains 2 parts by weight of bear extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract, 2 parts by weight of gujeolcho (compared to 100 parts by weight of grain powder)

First step: The sample was extracted in the same manner as in Example 1. Among them, Gujeolcho extract added was also extracted by hot water extraction method.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 10>-When the sample contains 2 parts by weight of bear extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract, 2 parts by weight of turmeric extract, 2 parts by weight of wolfberry extract (relative to 100 parts by weight of grain flour)

First step: The sample was extracted in the same manner as in Example 1. Among them, turmeric and wolfberry extracts were also extracted by hot water extraction.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 11>-When the sample contains 2 parts by weight of bear extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract, 2 parts by weight of turmeric extract, 2 parts by weight of Goji berry extract, 2 parts by weight of thorny skin extract (grain powder 100 weights) Negative contrast)

First step: The sample was extracted in the same manner as in Example 1. Among them, turmeric, wolfberry and thorny opi extract were also extracted by hot water extraction.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 12>-2 parts by weight of bear extract extract, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract, 2 parts by weight of turmeric extract, 2 parts by weight of Goji berry extract, 2 parts by weight of prickly pear extract, 2 parts by weight of turmeric extract (Weighing 100 parts by weight of grain flour)

First step: The sample was extracted in the same manner as in Example 1. Among them, turmeric, wolfberry, thorn stem and turmeric extract were also extracted by hot water extraction.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

<Example 13>-2 parts by weight of bear extract as a sample, 2 parts by weight of fishery extract, 2 parts by weight of Angelica extract, 2 parts by weight of turmeric extract, 2 parts by weight of Goji berry extract, 2 parts by weight of prickly pear extract, 2 parts by weight of turmeric extract, When containing 2 parts by weight of gujeolcho extract (compared to 100 parts by weight of grain flour)

First step: The sample was extracted in the same manner as in Example 1. Among them, turmeric, goji berry, thorny cucumber, turmeric and gujeolcho extracts were also extracted by hot water extraction.

Second step: The kneading and fermentation process was carried out in the same manner as in Example 1 (straight method or sponge method).

Third step: Baking was performed at 190 to 250 ° C. for 30 to 40 minutes using the dough prepared in the same manner as in Example 1. More preferably bake at 210 ° C. for 35 minutes.

2. Comparative Examples and Test Examples of Functional Bakeries

The following sensory tests were based on 20 people who had 10 or more experiences of sensory tests. The numbers in the table are the average of 20 sensory tests (lowest to 10 points), rounded off to the nearest decimal place.

<Comparative Example>-Sensory Test

Functional bread of the present invention and the most commonly consumed bread and corn bread (Paris baguette products) by selecting the taste, aroma and texture and color and sensory test. (From 0 point to 10 points)

Table 3- Comparison of Functional Baking and Commercial Products of the Present Invention (Sensory Test) (Taste / Aroma / Texture / Color)

division bread Cornbread Functional baking flavor 5 6 9 incense 5 7 9 Organization 6 5 7 Chromaticity 7 6 6

(In Table 3, the present invention is a functional bakery containing two parts by weight of each bear weight extract, fishery extract and Angelica extract 100 parts by weight of grain powder, the bakery is prepared by the manufacturing method according to Example 1).

* Analysis result of Table 3: In the texture and chromaticity, the functional baking did not show more advantageous features. However, in terms of taste and aroma, the sensory test proved to be superior to the comparison. Hereinafter, the test for finding an optimal combination ratio was run again.

<Test Example 1> -Sensory test

Bread was made using bear extract, fish extract and Angelica extract, and the sensory test was carried out according to the following ratio. The total content ratio of all samples (bear extract, fish extract and Angelica extract) was 18 parts by weight or less compared to 100 parts by weight of grain flour, and the test was performed under the premise that the persistence of the dough was maintained. (From 0 point to 10 points)

Table 4- Sensory test results according to inclusion of each ingredient (taste / flavor)

division Including only bear extract Including only fish extract Including only Angelica extract Including all three flavor incense flavor incense flavor incense flavor incense 2 parts by weight 5 4 4 4 3 3 7 7 4 parts by weight 5 4 5 5 4 3 7 6 6 parts by weight 4 5 3 3 4 4 9 8 8 parts by weight 4 4 3 4 3 3 7 8 10 parts by weight 3 3 3 4 2 3 6 7

(In the case of 'including all three' in Table 4, the amount of each sample is included in the same manner, respectively. For example, 6 parts by weight means that each containing 2 parts by weight of bear extract, fish extract and Angelica extract.)

* Analysis result of Table 4: The overall sensory test results including all three samples were better than the samples containing each material alone. All three samples were included but the test was performed again with different mixing ratios.

<Test Example 2>-sensory test

Bear extract, fish extract and Angelica extract were all added, but only the mixing ratio was different. (From 0 point to 10 points)

Table 5- Sensory test results (flavor / flavor) according to the content ratio of each component

Bear extract Fish Extract Angelica Extract Sensory test results flavor incense 2 parts by weight 2 parts by weight 2 parts by weight 9 8 6 parts by weight 2 parts by weight 2 parts by weight 6 6 2 parts by weight 6 parts by weight 2 parts by weight 6 5 2 parts by weight 2 parts by weight 6 parts by weight 5 4

* Analysis result of Table 5: As shown in the sensory test results, the optimum combination ratio of each sample was a combination of the same weight parts of each sample. Therefore, it can be seen from the experimental results that if only one sample is included in an unbalanced excess, the taste may be rather deteriorated. Hereinafter, the sensory test result when the sample contained other than said three samples was implemented. The results are shown in Test Example 3.

〈Test Example 3〉 -Sensory test

As functional samples added in addition to the bear extract, fish extract and Angelica extract, turmeric, gojija, prickly pear, turmeric, gujeolcho, bellflower, jujube, hemp, quince, bokbunja, baeknyeoncho, bamboo salt, cornus, situation mushroom, sancho, pomegranate , Mugwort, Schisandra chinensis, aloe, soybeans, 칡, Astragalus is selected from any one or more species selected from the group. Baking can be produced by adding these extracts to the extracts of bear odor, extracts and Angelica extracts. In addition, the amount to be added to each of only 1 to 5 parts by weight, based on 100 parts by weight of grain flour, so as not to lose the intrinsic bear odor, fishery and Angelica aroma and taste. However, an unlimited number of sample mixing experiments are impossible, and only a few examples are shown, and the following test examples do not limit the scope of the invention. (From 0 point to 10 points)

Table 6-Sensory tests according to the inclusion of each sample.

division Turmeric Wolfberry Go away curcuma Gujeolcho Turmeric wolfberry Turmeric, wolfberry, go away Turmeric, wolfberry, gossip, turmeric Turmeric, Wolfberry, Gossip, Turmeric, Gujeolcho flavor 9 9 8 9 8 8 7 7 6 incense 8 8 8 8 7 6 6 5 5

(The sample is based on the premise that 2 parts by weight of bear extract, fish extract and Angelica extract, respectively, so that the total weight of all the samples including the above sample is 18 parts by weight or less relative to 100 parts by weight of grain flour. Preparation of bakery for inspection is prepared according to the above Examples (5 ~ 13).)

* Analysis result of Table 6: The more types of samples included, the different flavors and flavors were mixed and diluted with each other could not save the original taste and aroma. Therefore, preferably, the best combination is to include only bear extract, fish extract and Angelica extract as a sample, or to combine the extract sample of one or two other materials to make bread.

According to the present invention can provide a functional baking of the same taste and quality. Repeated reproduction of functional bakery may be beneficial to companies that manufacture bakery, provide high-quality functional bakery to consumers, and ultimately be an invention that can contribute to the industrial development of the country.

Claims (13)

In bakery which mainly consists of grain flour, It contains 2-6 parts by weight of bear extract, 2-6 parts by weight of oyster extract and 2-6 parts by weight of Angelica extract, and the total of each sample is 6-18 parts by weight, based on 100 parts by weight of grain powder. Functional baking, characterized in that to be added. The method according to claim 1, wherein the bear extract is Bear extract or residue; Asusic extract may include asusic extract or residue; And Angelica extract is a functional baking, comprising; Angelica extract or residue. delete The method of claim 1, wherein the grain flour is a powder of any one or more selected from the group consisting of wheat, rice, barley, soybeans, red beans, oats, corn, millet, blood, buckwheat, barley, sorghum and crude Functional baking. The method according to any one of claims 1, 2 and 4, wherein the baking is any one selected from the group consisting of barley bread, corn bread, rye bread, baguette bread and cruissant bread. Baking. A first step of obtaining a bear odor extract, an aussie extract and a donkey extract from a bear odor, fisheries and donkey; 100 parts by weight of grain powder, containing 2 to 6 parts by weight of bear extract extracted from the first step, 2 to 6 parts by weight of fishery extract and 2 to 6 parts by weight of Angelica extract, the sum of each sample is 100 parts by weight of grain powder A second step of preparing and fermenting the dough for baking by mixing the subsidiary materials including grain flour, water, yeast, yeast food, salt, sugar, and shortening to about 6 to 18 parts by weight; And a third step of baking the fermented dough in the second step. The method according to claim 6, wherein the bear extract is Bear extract or residue; Asusic extract may include asusic extract or residue; And Angelica extract, Angelica extract or residue; method of producing a functional bakery comprising a. delete The method of claim 6, wherein the grain powder is any one or more grains selected from the group consisting of wheat, rice, barley, soybeans, red beans, oats, corn, millet, blood, buckwheat, barley, sorghum and crude powder. Method for producing a functional baking, characterized in that.  10. The method according to any one of claims 6, 7, and 9, wherein the baking is any one selected from the group consisting of barley bread, corn bread, rye bread, baguette bread and cruissant bread. Manufacturing method of baking. The method of claim 6, wherein the first step is 100 ~ 120 ℃, the manufacturing method of functional baking, characterized in that the extraction by hot water extraction method for 2 to 3 hours.  7. The method of claim 6, wherein the second step uses a straight method or a sponge method. The method of claim 6, wherein the third process is a method of producing a functional baking, characterized in that baking for 30 to 40 minutes at 190 ~ 250 ℃ using an oven.