KR101042027B1 - Kneading composition using mustard leaf and manufacturing method of pastry, bread, cake using the same - Google Patents

Abstract

PURPOSE: A dough composition containing brassica juncea, and a producing method of cookies, cake, and bread using thereof are provided to offer the excellent antioxidant activity of the brassica juncea to the cookies, the cake, and the bread. CONSTITUTION: A producing method of bread using a dough composition containing brassica juncea comprises the following steps: mixing 100parts of grain powder by weight, 2~12parts of brassica juncea extract or powder by weight, 10~17parts of dried skim milk by weight, 28~38parts of fresh cream by weight, 0.5~2.5parts of baking powder by weight, 75~85parts of sugar by weight, 17~23parts of condensed milk by weight, 5~9parts of starch syrup by weight, 100~140parts of egg by weight, and 100~160parts of milk by weight; and molding and baking the mixture.

Description

Kneading composition using mustard leaf and manufacturing method of pastry, bread, cake using the same}

The present invention relates to a dough composition using a lampshade, and a method for manufacturing a cake, bread, and rice cake using the lampshade, and more particularly, by adding a lampshade to the dough composition, a flavor unique to the lampshade can be felt and storage properties can be increased. It relates to a dough composition using a freshly prepared and a method for producing a cake, bread, rice cake using the same.

As the standard of living has recently been improved, consumers' preferences for food have been diversified and advanced, and the preference for processed foods with easy cooking and high taste for taste has increased.

Among them, bread, sweets, rice cakes, etc., are gradually being consumed as a substitute for rice as westernization of food habits or a tendency toward convenient eating habits. Recently, bread, sweets, rice cakes, and the like have been studied in a direction containing various functional materials that can improve usability away from the conventional manufacturing method using flour or rice flour.

Meanwhile, leaf mustard ( Brassica) juncea ) is one of the leafy vegetables belonging to the mustard family, and the leaves of gat are mainly used as kimchi ingredients in Korea and the seeds are used as spices.

Freshly leaves have a distinctive spiciness and aroma. The composition of gat is known to retard fermentation of kimchi (Song, E. Sat al. 1997. Changes in chlorophylls and cartenoides of Mustard leaf Kimchi during fermentation and their antioxidative activities on the lipid oxidation.J.kor.Soc.Food Nutr. 26: 563-568). It contains glucosinolate, called sinigrin, on fresh leaves, and is called allyl-isothiocyanate (allyl-isothiocyanate) by the action of its own myrosinase. Sulfur-containing components and related substances are produced, and some of them have antimicrobial action against microorganisms such as lactic acid bacteria in kimchi, which delays fermentation of kimchi, thereby preventing premature rancidity of kimchi.

It has also been reported that fresh leaves contain large amounts of thiosulfate and organosulfur compounds known to inhibit chemically induced cancers (Cheigh, HSat al. 1994. Biochemical, microbiological and nutritional aspects of Kimchi. Crit. Rev, Food Sci.Nutr. 34: 175-203). Fresh leaves also contain large amounts of ascorbic acid, beta-carotene, chlorophyll and other minerals such as calcium and potassium (Cho, YS and SK Park. 1990. Studies on the chemical components of Korean Brass Juncea Cosson. Sunchon natl. Univ. Bull. 9: 167-175). Ascorbic acid, beta-carotene and chlorophyll have some antioxidant activity (Cheigh, H. S. at al. 1994. Biochemical, microbiological and nutritional aspects of Kimchi. Crit. Rev, Food Sci. Nutr. 34: 175-203).

The present invention increases the flavor by using a fresh taste having a unique taste and aroma, and various usefulness as described above, and at the same time excellent antimicrobial and antioxidant activity, using a composition using a freshly prepared dough and using the same Its purpose is to provide a method of making sweets, bread, and rice cakes.

Dough composition using the shade of the present invention for achieving the above object is characterized in that it contains a fresh powder or a fresh extract as an active ingredient.

The gat extract is characterized in that extracted by adding at least one extraction solvent selected from water, lower alcohol having 1 to 4 carbon atoms, polyhydric alcohol or a mixture thereof.

The gat extract is characterized in that extracted from the fermentation broth fermented gat.

The fermentation broth is characterized in that the fermented by inoculating the strain after the poached fresh juice.

And the production method of bread of the present invention for achieving the above object is 2 to 12 parts by weight of fresh powder or fresh extract, 10 to 17 parts by weight skim milk powder, 28 to 38 parts by weight fresh cream, baking powder with respect to 100 parts by weight of grain powder 0.5 to 2.5 parts by weight, 75 to 85 parts by weight of sugar, 17 to 23 parts by weight of condensed milk, 5 to 9 parts by weight of starch syrup, 100 to 140 parts by weight of eggs, and 100 to 160 parts by weight of milk to form a mixed dough composition It is characterized in that the prepared after baking.

In addition, the preparation method of the confectionery of the present invention for achieving the above object is 2 to 12 parts by weight of fresh powder or fresh extract, 52 to 62 parts by weight of butter, 48 to 58 parts by weight of sugar, 0.5 parts by weight of 100 parts by weight of grain powder To 1.0 parts by weight, vanilla oil 0.6 to 1.2 parts by weight, egg yolk 2 to 8 parts by weight, fresh cream 4 to 10 parts by weight, baking powder 0.2 to 0.8 parts by weight, yogurt 6 to 10 parts by weight of the mixed dough composition It is characterized by baking after molding to manufacture.

In addition, the production method of the rice cake of the present invention for achieving the above object is characterized in that the composition containing steamed powder or freshly extracted extract as an active ingredient with steam.

According to the present invention as described above it is possible to feel the flavor and taste peculiar to the freshness by using the freshly powder or the freshly extract can increase the flavor.

In addition, when the fermented product is fermented freshly applied to prevent the destruction of the useful components of the fresh at the same time can reduce the spicy taste of the raw freshness can improve the palatability.

In addition, confectionery, bread, and rice cake containing freshly have excellent antibacterial and antioxidant activity, thereby increasing long-term storage by inhibiting the growth of microorganisms.

1 is a block diagram showing a manufacturing method of bread according to an embodiment of the present invention,
Figure 2 is a block diagram showing a method of manufacturing a confectionery according to another embodiment of the present invention,
Figure 3 is a block diagram showing a method of manufacturing rice cake according to another embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to the dough composition using a freshly prepared according to a preferred embodiment of the present invention and a method for producing a cake, bread, rice cake using the same.

Dough composition according to an embodiment of the present invention contains a fresh powder or a fresh extract as an active ingredient.

Gad (Brassica juncea ) is one of the foliage vegetables belonging to the mustard family, and both conventional and improved species can be used in the present invention. Preferably, it uses less Dolsangat, which is less spicy, soft with little fiber, and has no hair on the back of the leaf and stem. Gad in the present invention is used in the form of a powder or extract. The gat powder or gat extract can be obtained from various organs or parts of the gat (eg leaves, flowers, stems, shells and seeds, etc.), but the leaves are mainly utilized due to the nature of the foliage vegetable.

The freshly ground powder is obtained by drying and harvesting the raw freshly harvested. Preferably it can be ground to a size of 50 to 100 mesh particle size. As a drying method, natural drying, hot air drying, freeze drying and the like may be applied.

And the fresh extract may be obtained by adding the extraction solvent to the fresh or dried shade. At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as the extraction solvent. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, Butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And the mixture may be a mixture of water and lower alcohol, a mixture of water and polyhydric alcohol, a mixture of lower alcohol and polyhydric alcohol, or a mixture of water and lower alcohol and polyhydric alcohol.

As an example of the extraction, after adding the extraction solvent 2 to 20 times by weight with respect to the freshly mixed may be used for hot water extraction, cold needle or warm needle extraction for 10 to 150 ℃ for 1 to 24 hours. In addition, reflux cooling extraction, ultrasonic extraction method and the like can be used. In addition to the above-described extraction method, it includes an extract that has undergone a conventional purification process. For example, the active fraction obtained by various purification methods additionally performed, such as separation using an ultrafiltration membrane having a constant molecular weight cut-off value and separation by various chromatography, is also included in the extract. The extracted extract can be obtained in the form of a powder through filtration, concentrated under reduced pressure or lyophilization, and spray drying.

And as another example of the freshly extracted extract from the fermentation broth fermented freshly. Preferably, the collected freshly washed, boiled in water of 90 to 100 ℃ and then fermented. You can reduce the fermentation time by boiling freshly in hot water. In detail, the fermentation process is juiced poached freshly mixed with sugar and put in a fermentation vessel. At this time, the mixing ratio is 20 to 40 parts by weight per 100 parts by weight freshly put into the fermentation vessel. As the sugar, oligosaccharides, lactose, glucose, fructose, sugar, etc. may be used alone or in combination. Fermented bacteria are inoculated into a mixture of fresh and sugar and fermented by storing at 20 to 30 ° C. for 2 to 4 months. Fermentation bacteria are inoculated with 0.01 to 0.03 parts by weight based on 100 parts by weight of a mixture of fresh and sugar. As fermentation bacteria, yeast, yeast or lactic acid bacteria can be used. Preferably Saccharomyces cerevisiae is used as a yeast. In addition, fermentation bacteria naturally present in the air or raw materials may be fermented by penetrating into the fermentation vessel.

After the fermentation process is completed, the fermentation broth is filtered to remove the solids, and then put in a grinder to finely grind and homogenized. Homogenized fermentation is centrifuged to take only the supernatant to obtain a fresh extract. Thus, by extracting the fermentation without applying heat, it is possible to prevent the destruction of the components and to use a useful product according to the fermentation. In addition, through the fermentation process can reduce the spicy taste of the freshness can be improved palatability.

In the dough composition of the present invention, the freshly ground powder or the freshly ground extract is mixed with grains at a predetermined ratio. For example, 100 parts by weight of the grain flour contains 2 to 12 parts by weight of freshly ground powder or freshly extracted.

In addition to flour, which is used as a main ingredient for general bread and confectionery as grain flour, rice flour, barley flour, corn flour or a mixture of two or more thereof may be used.

The dough composition of the present invention may further contain water or milk, eggs, etc. to grind the grain powder. In addition, well-known acceptable ingredients, additives, natural seasonings and the like can be contained, of course.

The dough composition of the present invention may be molded into a predetermined shape and then baked, fried or steamed bread, cookies, rice cakes and the like. 1 to 3 schematically show an example of a method of manufacturing bread, sweets, and rice cakes, respectively.

Breads and confections include all conventional breads and confections such as castella, muffins, croissants, baquets, donuts, cakes, pies, biscuits, hop buns and manchuria. The rice cake includes white rice cake, steamed rice cake, songpyeon, injeolmi, red bean rice cake, sliced rice cake, etc. steamed with a steam composition.

In addition, the present invention can be implemented in the form of a composition that is not kneaded with water. The composition contains freshly powdered or freshly extracted as an active ingredient, in addition to grains may be included. Such a composition can be applied to the preparation of a steamed rice cake made by steaming it directly without stirring with water.

Hereinafter, the present invention will be described through examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

After washing Dolsan gad purchased in Yeosu, water was removed and lyophilized to 3% by weight of moisture, and then pulverized with a grinder to prepare a freshly prepared powder of about 150 mesh particle size. And it was prepared by grinding the barley into grain size of about 150 mesh particle size.

7 parts by weight of fresh powder, 13 parts by weight of skim milk powder, 32 parts by weight of fresh cream, 1.5 parts by weight of baking powder, 80 parts by weight of sugar, 20 parts by weight of condensed milk, 7 parts by weight of starch syrup, 120 parts by weight , 130 parts by weight of milk, 33 parts by weight of olive oil was added to the blender to make a dough composition.

The dough composition was first injected into the lower mold of the mold, followed by injecting cows, and then injecting the dough composition a second time, covering the upper mold, and baking to prepare a calabash bread filled with cows.

(Example 2)

7 parts by weight of fresh powder, 57 parts by weight of butter, 53 parts by weight of sugar, 0.75 parts by weight of salt, 0.9 parts by weight of vanilla oil, 5 parts by weight of egg yolk, 7 parts by weight of fresh cream, 0.5 parts by weight of baking powder, 8 parts by weight of yogurt was added, and the mixed dough composition was wrapped in a wrap and aged in a refrigerator at a temperature of 4 to 6 ° C. for about 10 hours. Then, the dough composition was thinned to a thickness of about 0.7 cm using a straw, and then molded using a circular mold, and then baked in an oven by adjusting the upper fire to 180 ° C. and the lower fire to 130 ° C. for 13 to 15 minutes to prepare cookies. The fresh powder is the same as in Example 1.

The dough composition is added to the creamed butter with sugar, salt and vanilla oil, and then stir well by first mixing and then adding yolks, fresh cream and yogurt in this order, then stir flour, freshly ground powder, baking powder Add more and stir.

(Example 3)

After the rice was soaked in water, it was dried over a sieve to remove water for about an hour, and then, 2 parts by weight of salt was added to 100 parts by weight of non-glutinous rice flour, which was pulverized in a roll mill. Then, 10 parts by weight of freshly added powder was rubbed evenly by hand, aged for about 10 minutes, and then sieved with a fine sieve. The rice cake composition obtained by further mixing 4 parts by weight of sugar was added to a bamboo steamer, and the top was flattened with a confectioner scraper, then garnished with a jujube and pumpkin garnish and covered with cotton cloth. Next, when the water in the steamer boiled, put a siru and steamed it for about 45 minutes using steam to prepare snow white.

The fresh powder is always the same as in Example 1.

(Examples 4 to 6)

In the same manner as in the above examples, the barley bread, cookies, snow-white granules were prepared respectively, but instead of fresh powder, fresh extract was applied. Freshly prepared extract was prepared as follows.

After washing the Dolsan gat purchased in Yeosu, boiled in water at 95 ℃ and then juiced using a juicer. After mixing 30 parts by weight of sugar with 100 parts by weight of the juice mixed with the residue and 0.02 parts by weight of Saccharomyces cerevisiae , KCTC 7107) was inoculated and then fermented at 25 ℃ for 3 months to obtain a fermentation broth. The filtered solid fermentation broth was finely ground and homogenized, and then centrifuged at 6000 rpm for 20 minutes to obtain a supernatant, and the supernatant was concentrated under reduced pressure to prepare a fresh extract.

(Example 7)

60 parts by weight of makgeolli, 12 parts by weight of fresh powder, 4.5 parts by weight of water, and 2 parts by weight of salt are aged, and the mixed composition for dough is first fermented, and then in a circular pan in an amount of 70%. After panning, secondary fermentation, steam was added, and baked in an oven to prepare baguettes.

(Comparative Examples 1 to 3)

In the same manner as in Examples 1 to 3 was prepared, respectively, barley bread, cookies, snow white, freshly added powder.

Experimental Example 1: Sensory Test

The barley bread, cookies, and snow white prepared in Examples and Comparative Examples were cut into 2 cm × 2 cm × 2 cm sizes to prepare specimens. The panel selected 10 students from the Department of Food and Nutrition, Yeosu Campus, Chonnam National University, and presented two samples at a time. The sample was repeated three times in 10 times. It was evaluated by the 9-point scale method. The results were examined by Duncan's multiple range test after the ANOVA test using SAS (Statistical Analysis System) using the least significant difference test at the 5% level.

The above sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 1 8.25 7.84 8.26 8.12 Example 2 8.23 7.91 8.10 8.15 Example 3 8.22 7.83 8.15 8.16 Example 4 8.21 8.25 8.63 8.39 Example 5 8.19 8.10 8.70 8.37 Example 6 8.28 8.08 8.72 8.40 Comparative Example 1 8.20 7.34 6.28 7.45 Comparative Example 2 8.25 7.52 6.14 7.48 Comparative Example 3 8.17 7.53 6.34 7.51

Looking at the results of Table 1, it was found that there is no significant difference between the Examples and Comparative Examples in appearance. However, in the case of the flavor and taste it can be seen that the examples appear higher than the comparative examples. This seems to be the result of the freshness of the freshly powdered or freshly added extract, adding flavor and taste to the flavor.

In addition, in the case of Examples 4, 5, 6, the score was much higher than that of Examples 1, 2, and 3, which was confirmed to be able to enhance the palatability by fermenting the freshly prepared.

Experimental Example 2: Storage Test

In order to examine whether storage can be increased or not, Example 1 and Comparative Example 1 were left at room temperature for 6 days, and then the number of general bacteria was measured. In order to measure the number of bacteria, 5 g of the bark of the barley bread was collected and transferred to a sterile homogenizer, and mixed in 45 mL of 0.5% peptone solution for 100 seconds. The solution was again diluted sequentially with 0.5% peptone solution and 0.1 mL of the diluted solution was plated on a plate count agar and incubated at 35 ° C. The results for the measurement of the number of general bacterial strains after 3 days and 6 days of culture are shown in Table 2 below.

Day Test sphere (CFU / ml) Control (CFU / ml) 0 1.40 × 10 1.45 × 10 3 2.35 × 10 ² 4.0 × 10 ³ 6 2.0 × 10 ³ 6.5 × 10 ⁵

Looking at the results of Table 2, comparing the total number of strains on the 3rd and 6th day after standing, it was confirmed that the test pad containing the fresh powder significantly inhibit the growth of microorganisms compared to the control group containing no fresh powder. Thus, the dough composition of the present invention is expected to be able to extend the shelf life by increasing the long-term storage of bread, sweets, rice cakes.

In the above, the present invention has been described with reference to one embodiment, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible.

Claims (7)

delete delete Contains freshly powdered or freshly extracted as an active ingredient,
The freshly extract is a dough composition using a freshly characterized in that the extract from the fermentation broth fermented freshly. 4. The dough composition according to claim 3, wherein the fermentation broth is fermented by inoculating strains after the poached freshly squeezed juice. 2 to 12 parts by weight of fresh powder or fresh extract, 10 to 17 parts by weight of skim milk powder, 28 to 38 parts by weight of fresh cream, 0.5 to 2.5 parts by weight of baking powder, 75 to 85 parts by weight of sugar, condensed milk 17 To 23 parts by weight, starch syrup 5 to 9 parts by weight, eggs 100 to 140 parts by weight, milk 100 to 160 parts by weight of the dough composition to be mixed and then baked to prepare a bread manufacturing method. 2 to 12 parts of fresh powder or fresh extract, 52 to 62 parts of butter, 48 to 58 parts of sugar, 0.5 to 1.0 parts of salt, 0.6 to 1.2 parts of vanilla oil, egg yolk 2 To 8 to 8 parts by weight, fresh cream 4 to 10 parts by weight, baking powder 0.2 to 0.8 parts by weight, yogurt 6 to 10 parts by weight of the mixed composition for the dough prepared by molding and baking baked, characterized in that the manufacturing method. A method of producing rice cakes characterized in that the composition containing steamed extract extracted from fermentation broth fermented with freshly prepared by steam was steamed.

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