KR101155579B1 - Method for manufacture sweet potato bread - Google Patents

Abstract

PURPOSE: A producing method of functional sweet potato bread using sorghum powder, coffee powder, and sweet potato starch is provided to offer useful nutrients of the ingredients to eaters. CONSTITUTION: A producing method of functional sweet potato bread comprises the following steps: mixing 100 parts of bread dough by weight, 70-80 parts of flour by weight, 5-15wt% of sorghum powder by weight, 2-6 parts of coffee powder by weight, 2-4 parts of sweet potato starch by weight, 0.5-1.5 parts of margarine by weight, 0.5-1.5 parts of salt by weight, and 5-6 parts of yeast by weight, and aging the mixture at room temperature; firstly fermenting the obtained dough at 28 deg C for 40 minutes; dividing the fermented dough into the constant size, and secondly fermenting the dough at 28 deg C for 25 minutes; molding the fermented dough into the size of bread, and fermenting the molded dough at 38 deg C for 40 minutes; and baking the fermented dough.

Description

Functional sweet potato bread manufacturing method based on sorghum powder, coffee powder and sweet potato starch {Method for manufacture sweet potato bread}

The present invention relates to a method of manufacturing functional sweet potato bread using sorghum powder, coffee powder and sweet potato starch as ingredients, and more particularly, by adding sorghum powder, coffee powder and sweet potato starch as ingredients. And relates to a functional sweet potato bread manufacturing method provided for snacks.

Sweet potatoes are alkaline foods, especially potassium. Potassium releases sodium that remains in the body, preventing adult diseases such as high blood pressure and preventing strokes. In addition, the sweet potato vegetable fiber is very good at releasing bad cholesterol into the body, so it maintains the proper concentration of cholesterol in the blood. In one study of lung cancer, sweet potatoes, along with pumpkin and carrots, were listed as one of the three red-yellow vegetables that prevent lung cancer. Combine these three vegetables and drink half a cup of juice a day to prevent lung cancer. Sweet potatoes contain beta-carotene, known to prevent stomach and lung cancer. This beta-carotene is contained in a lot of yellow vegetables such as carrots, sweet pumpkin, etc. The darker the sweet potato, the more anticancer effect can be seen with this ingredient. In addition, many 'anthocyanine' components in purple sweet potatoes, which are in the spotlight these days, are effective in preventing cell aging and inhibiting the proliferation of cancer cells.

Sweet potatoes are high in vitamin C. One sweet potato is enough to satisfy the vitamin C required for a day. Especially, vitamin C is weak to heat, but vitamin C in sweet potatoes remains over half even when heated. In particular, beta-carotene in the skin is known to be effective in preventing aging and skin care.

Sweet potatoes, which are used a lot as a material of the one-food diet, have a sweeter taste than potatoes, but the actual glycemic index (GI) is only 1/2 of potatoes. When you eat foods with low glycemic index, blood sugar levels go up slowly, so the process of converting the remaining sugar into fat cells is suppressed. Also, due to the rich fiber in sweet potatoes, it is easy to feel full and perfect as a diet food.

 In recent years, the development of functional sweet potato foods that are active in the bowel movements to have the efficacy of sweet potato rich in vegetable fiber, which has been spotlighted as constipation or diet food.

In Korean Patent Laid-Open No. 2005013013, a pulverizing step of crushing sweet pumpkin by the method of manufacturing sweet bread using sweet pumpkin, wheat flour 30 ~ 60kg, margarine 1 ~ 7kg, baking powder 0.5 ~ 1kg, water 2 ~ 3ℓ to 30kg crushed sweet pumpkin After kneading with a stirrer, the formed dough is first aged at room temperature of 20 to 30 ° C. for 1 to 2 hours, and 15 kg to 30 kg of red beans are boiled in this first aged dough to make 0.1 kg to 1 kg of salt and sugar. The steamed bread is made from the first aged dough, and the steamed bread is matured again for 20 to 40 minutes at 20 to 30 minutes, and the steamed bread matured by this ripening step is put into a cauldron and steamed. After the heating for 30 minutes is disclosed a method for producing sweet pumpkin steamed bread provided by a method of cooling for 20 to 40 minutes in a low temperature room maintaining 4 to 10 ℃.

However, in the above method, the amount of wheat flour and the amount of sweet pumpkin used are the same or mixed in the range of 1/2 pumpkin. However, when the same amount of wheat flour or the amount of sweet pumpkin is blended, the amount of flour is actually too small. There is a problem that the protein in the flour does not form the dough to form gluten and protect the nutrients of sweet pumpkin.

KR 10-2005-0013826

The present invention for solving the above problems by using sorghum powder and sweet potato starch as the main ingredient and the coffee powder to improve the aesthetics by the color close to natural colors and at the same time sufficient intake of nutritional ingredients to promote health The purpose of the present invention is to improve the health by using sweet potato starch as a functional ingredient, and to improve the taste and aroma to provide nutritional foods and snacks for modern tastes and tastes.

The present invention for achieving the above object, in the sweet potato bread manufacturing method, 70 to 80 parts by weight of flour, millet powder 5 to 15 parts by weight, coffee powder 2 to 6 parts by weight, sweet potato with respect to 100 parts by weight of bread dough 1 to 4 parts by weight of starch, 0.5 to 1.5 parts by weight of margarine, 0.5 to 1.5 parts by weight of salt, 5 to 6 parts by weight of yeast mixed at room temperature in the first step, the dough fermented in the first step fermentation chamber In the second step of the first fermentation, the third step of the intermediate fermentation of the fermented dough after the second step to a certain size, the third step of forming the dough roughly subjected to the third step bread size, molding And a sixth step of baking the dough fermented in the fifth step and a fifth step of again fermenting the bread-sized dough.

The first step is further characterized by adding olive oil to the dough.

In addition, the second step is characterized in that the fermentation for 40 minutes at a temperature of 28 ℃, humidity 77 ~ 83%.

In addition, the third step is characterized in that the fermentation for 25 minutes at a temperature of 28 ℃, 72 ~ 78% humidity.

In addition, the fifth step is characterized in that the fermentation for 40 minutes at a temperature of 38 ℃, humidity 82 ~ 88%.

In addition, the sixth step is characterized in that to bake the molded dough after fermentation for 40 minutes at 180 ℃ to produce a bread.

In addition, the first step is characterized in that it further comprises 2 to 6 parts by weight of yacon powder based on 100 parts by weight of the dough.

The present invention configured and functioned as described above has the effect of providing nutritious edible bread suitable for taste and taste of modern people by adding sorghum powder and sweet potato starch containing functional nutrition as a functional ingredient.

In addition, the sweet potato bread provided by the manufacturing method of the present invention does not require the addition of a separate pigment or flavor, and it is possible to prepare a natural color as it is natural foods while providing an effect of improving health.

In addition, it does not use sugar and salt, so diabetics also have the effect of providing bread to enhance nutrition, taste and aesthetics that can be enjoyed at heart.

1 is a manufacturing process flow chart of the functional sweet potato bread manufacturing method using a sorghum powder, coffee powder and sweet potato starch according to the present invention,

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the functional sweet potato bread manufacturing method using a sorghum powder, coffee powder and sweet potato starch according to the present invention in detail.

Functional sweet potato bread production method using a sorghum powder, coffee powder and sweet potato starch according to the present invention, in the sweet potato bread manufacturing method, 70 to 80 parts by weight of flour, 5 to 15 parts by weight of sorghum powder First step of aging at room temperature, a mixture of 2 to 6 parts by weight of coffee powder, 2 to 4 parts by weight of sweet potato starch, 0.5 to 1.5 parts by weight of margarine, 0.5 to 1.5 parts by weight of salt and 5 to 6 parts by weight of yeast A second step of primary fermentation of the dough fermented in the first step in a fermentation chamber, a third step of intermediate fermentation after dividing the fermented dough that has undergone the second step into a predetermined size, and the dough having undergone the third step The fourth step of forming the bread size, characterized in that it comprises a fifth step of the second step of fermenting the dough again the molded bread size and the sixth step of baking the dough fermented in the fifth step.

Functional sweet potato bread production method using the sorghum powder, coffee powder and sweet potato starch according to the present invention, to prepare a bread dough using sorghum powder, coffee powder, sweet potato starch as the main raw material, here, primary fermentation, intermediate fermentation, The purpose of the present invention is to provide a method of making bread suitable for the taste of modern people in addition to the fermentation process to have an optimal fermentation power through a secondary fermentation process and maintain an appropriate viscoelasticity.

Hereinafter, a functional sweet potato bread manufacturing method using the sorghum powder, coffee powder and sweet potato starch according to the present invention will be described in detail for each process.

1) Pretreatment Process

In order to use sorghum powder and flour powder, clean sorghum and whole wheat first.

2) Germination process

In the process, washed and precipitated sorghum and whole wheat are immersed in water at 20 to 24 ° C. for about 2 days and then drained, and germinated in a germination chamber at 22 to 35 ° C. for 20-30 hours. The germination size is preferably 2 ~ 4mm. In the present process, if the immersion temperature is lower than 20 ℃ germination speed is not preferable, the germination rate is faster than 24 ℃ but the shoots are weak due to the weakness of the bread dough becomes poor and the fermentation power has a disadvantage. If the germination temperature is lower than 22 ℃ germination time is long and inefficient, if the germination temperature is higher than 35 ℃ sprouts weak bread dough and fermentation power is poor.

If germination time is less than 20 hours, germination is weak to obtain germination effect, and if it exceeds 30 hours, germinated germinal length is too long, resulting in weakening of the moisture of shoots, resulting in bread dough becoming poor and fermentation ability. If germination size is smaller than 2mm, fermentation is weak due to lack of alpha-amylase component that forms gluten tissue, and thus viscoelasticity of dough is weakened. There is a flaw that it does not swell, the bread is crushed, it does not form a bread, and the size is smaller.

3) grinding process

The germinated whole wheat and sorghum crushed by Laura in the process to make the crushed wheat germinated whole wheat and sorghum. In the grinding process, the grinding process is performed while maintaining the hydrolysis rate of 48 to 53%.

4) Mixing kneading process

70 to 80 parts by weight of flour, 5 to 15 parts by weight of sorghum powder, 2 to 6 parts by weight of coffee powder, 2 to 4 parts by weight of sweet potato starch, 0.5 to 1.5 parts by weight of margarine, and 0.5 to 1.5 parts by weight of salt , 5 to 6 parts by weight of the yeast mixture, kneading, after 6 minutes olive 0.9 ~ 4% by weight of the mixture is mixed, and kneading at high speed for 6 minutes while maintaining this at 20 to 30 ℃.

Here you can additionally include yacon in the dough. Yacon (Polymni sonchifolia) belongs to the Asteraceae family, and has been a cultivated crop since the Inca Empire. Yacon fruits are similar to sweet potatoes, but taste and chew are like pears. The components of yacon are shown in Table 2, rich in inulin, and rich in oligosaccharides and alkaline dietary fiber. Yacon contains a very large amount of oligosaccharides of about 10% by weight of the weight immediately after harvest, which is good for preventing obesity, arteriosclerosis and diabetes, lowering blood cholesterol, improving lipid metabolism, and improving constipation. In addition, it is rich in inulin, so it lowers blood sugar and has an excellent effect on diabetes, and is rich in polyphenols, which is effective in preventing atherosclerosis. In addition, it is rich in low-calorie, alkaline dietary fiber has been widely used as a diet.

5) Primary fermentation process

The dough obtained in the above process is punched after fermentation for about 40 minutes in a fermentation chamber having a temperature of 25 to 30 ° C. and a humidity of 77 to 83%, and re-fermented for about 20 minutes to complete the primary fermentation. In the first fermentation process, if the fermentation temperature is less than 25 ℃ is not ripening, if it exceeds 30 ℃, the dough is beaten. If the fermentation time is less than 40 minutes, the dough becomes rough, and if it exceeds 60 minutes, the dough is squeezed. If the humidity is less than 77%, the dough will be hard and coarse, and if it exceeds 83%, the dough will be tough and sagging.

6) Forming and Panning Process

After the primary fermentation is finished, the dough is intermediately fermented for 20 to 30 minutes at a temperature of 20 to 30 ° C. and a humidity of 70 to 80%. The gas generated during fermentation is discharged and panned through molding.

In this process, the surface becomes rough when the fermentation temperature is lower than 20 ° C, and the dough is struck when it exceeds 30 ° C. If the fermentation time is less than 20 minutes, the surface is rough, and if it exceeds 30 ° C, the dough is dripped. If the humidity is less than 70%, the surface is rough, and if the humidity is more than 80%, the dough becomes hard.

7) Second fermentation process

The dough after the above process is subjected to secondary fermentation for 35 to 55 minutes at a temperature of 32 to 45 ℃, humidity 82 to 88%.

In this process, if the fermentation temperature is less than 32 ℃, fermentation power is insufficient, and if it exceeds 45 ℃, the fermentation occurs, the dough is dripped and odor occurs, and if the fermentation time is less than 35 minutes, the fermentation power becomes weak, If the humidity is lower than 78%, the surface and the texture are rough, and if the humidity is higher than 90%, the surface tissue is lost.

8) Baking Process

The second fermented dough is put into a bread oven as it is and baked for 30 to 40 minutes at 170 ~ 200 ℃ to produce germinated whole wheat bread.

In the present invention, when the temperature of the baking process is less than 170 ° C., the oven spring becomes weak and the surface becomes rugged, and when it exceeds 200 ° C., the shape falls down upon cooling. If the baking time is less than 30 minutes, the pigmentation is weak and crushed, and after 40 minutes, the tissue becomes hard and the conception is excessive.

9) Cooling packaging process

The prepared bread is cooled to room temperature and then sliced into a predetermined thickness and then packed. In addition, in the mixing kneading step of the manufacturing process may be prepared by adding the addition of 3-5% by weight of the yacon concentrate. The yacon concentrate used in the present invention has a solid content of about 45%, and the one prepared according to the conventional yacon concentrate preparation method is used. If the content of yacon concentrate is less than 3% by weight, yacon additive effect cannot be obtained. If the content of the yacon concentrate is more than 5% by weight, the baking color becomes black and the taste and aroma are too strong, which is not preferable.

Next, an embodiment of a functional sweet potato bread production method using raw sorghum powder, coffee powder and sweet potato starch according to the present invention will be described.

Example 1

30 kg of flour, 2 kg of sorghum powder, 0.8 kg of sweet potato starch, 0.8 kg of coffee powder, 1. kg of margarine, 0.2 kg of salt, 0.2 kg of salt and 1.8 kg of yeast are mixed in a stirrer to prepare a dough and aged at room temperature. The fermented dough is fermented for 35 minutes in a fermentation chamber at a germination temperature of 28 ° C. and a humidity of 80% for a period of time, and then fermented for 25 minutes by adjusting the humidity of the fermentation chamber to 75%.

After forming the intermediate fermented bread dough to a certain size to remove the gas generated during the fermentation, the second fermentation for 40 minutes at a temperature of 38 ℃, humidity 85% and baked for 40 minutes at 180 ℃ to prepare a bread.

[Example 2]

White bread was prepared after mixing with flour 30kg, sorghum powder 2kg, sweet potato starch 1kg, coffee powder 1kg, margarine 0.2kg, salt 0.3kg. Thus prepared dough was subjected to the first fermentation, intermediate fermentation, molding, secondary fermentation, baking in the same process as in Example 1.

[Example 3]

White bread was prepared after mixing with wheat flour 30kg, millet sorghum powder 2.5kg, sweet potato starch 1.5kg, coffee powder 1.5kg, margarine 0.2kg, salt 0.3kg. Thus prepared dough was subjected to the first fermentation, intermediate fermentation, molding, secondary fermentation, baking in the same process as in Example 1.

Example 4

20 kg of flour, 2.5 kg of sorghum powder, 1.5 kg of sweet potato starch, and 2 kg of coffee powder were prepared. The prepared dough was subjected to the same process as in Example 1 to prepare bread.

[Example 5]

20 kg of flour, 4 kg of sorghum powder, 2 kg of sweet potato starch, and 2 kg of coffee powder were prepared. The prepared dough was subjected to the same process as in Example 1 to prepare bread.

Comparative Example 6

20 kg of flour, 4 kg of sorghum powder, 3 kg of sweet potato starch, and 1 kg of coffee powder were prepared. The prepared dough was subjected to the same process as in Example 1 to prepare bread.

Comparative Example 7

20 kg of flour, 5 kg of sorghum powder, 3.5 kg of sweet potato starch, and 0.5 kg of coffee powder were prepared. The prepared dough was subjected to the same process as in Example 1 to prepare bread.

In order to test the taste and quality changes of the bread made through the examples of Examples 1 to 7 above, a sample of bread from samples 1 to 7 was sampled for 40 students in the Department of Food Science and Engineering. As a method of providing and tasting the food, the overall taste, the elasticity of bread, and the texture after drinking are conducted by a five-point item scale method (five points: very good, one point: very dislike). The result was obtained.

division
Overall taste
Elasticity
Texture
Example 1
4.8
4.8
4.7
Example 2
4.8
4.7
4.6
Example 3
4.3
4.2
4.1
Example 4
4.2
4.1
4.0
Example 5
4.1
4.1
4.0
Example 6
3.3
3.1
3.1
Example 7
3.8
3.3
3.5

Example 1 to Comparative Example 7 are some of the experimental data, some of which are presented in addition to the above experiments. 15 parts by weight, 2 to 6 parts by weight of coffee powder, 2 to 4 parts by weight of sweet potato starch, 0.5 to 1.5 parts by weight of margarine, 0.5 to 1.5 parts by weight of salt, and 5 to 6 parts by weight of yeast The texture of the chewy bread can be maintained, and the result of 4 or more points can be obtained by the 5-point item scale method. This phenomenon was markedly decreased and the result of staying in the 3-point band was confirmed by the 5-point item scale method.

The present invention constituted as described above has an effect of adding sorghum powder and sweet potato starch as functional ingredients to provide nutritious and snack foods (bread) suitable for taste and taste of modern people.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. On the contrary, those skilled in the art will appreciate that many modifications and variations of the present invention are possible without departing from the spirit and scope of the appended claims. And all such modifications and changes as fall within the scope of the present invention are therefore to be regarded as being within the scope of the present invention.

Claims (8)

In the sweet potato bread manufacturing method,
70 to 80 parts by weight of flour, 5 to 15 parts by weight of sorghum powder, 2 to 6 parts by weight of coffee powder, 2 to 4 parts by weight of sweet potato starch, 0.5 to 1.5 parts by weight of margarine, 0.5 to 1.5 parts by weight of bread dough 1, the first step of aging the dough mixed with 5 to 6 parts by weight of yeast at room temperature;
A second step of first fermenting the dough fermented in the first step in a fermentation chamber;
A third step of dividing the fermented dough that has been subjected to the second step into a predetermined size and then fermenting it in the middle;
A fourth step of molding the dough subjected to the third step into bread size;
A fifth process of secondly fermenting the molded bread sized dough again; And
A sixth step of baking the dough fermented in the fifth step; Functional sweet potato bread production method using a sorghum powder, coffee powder and sweet potato starch comprising a. The method of claim 1, wherein the first step,
Functional sweet potato bread production method using a sorghum powder, coffee powder and sweet potato starch, characterized in that the olive oil is further added to the dough. The method of claim 1, wherein the second step,
Functional sweet potato bread production method using a millet powder, coffee powder and sweet potato starch, characterized in that the fermentation for 40 minutes at a temperature of 28 ℃, humidity 77 ~ 83%. The method of claim 1, wherein the third step,
A functional sweet potato bread production method using sorghum powder, coffee powder and sweet potato starch, characterized in that the fermentation for 25 minutes at a temperature of 28 ℃, humidity 72 ~ 78%. The method of claim 1, wherein the fifth step,
A functional sweet potato bread production method using a sorghum powder, coffee powder and sweet potato starch as a raw material, characterized in that the fermentation for 40 minutes at a temperature of 38 ℃, humidity 82 ~ 88%. The method of claim 1, wherein the sixth step,
A functional sweet potato bread production method using sorghum powder, coffee powder and sweet potato starch as raw materials, characterized in that the baked dough is baked after 40 minutes fermentation at 180 ℃. The method of claim 1, wherein the first step,
Functional sweet potato bread production method using a raw material of sorghum powder, coffee powder and sweet potato starch further comprising 2 to 6 parts by weight of yacon powder with respect to 100 parts by weight of the dough. The method of claim 1, wherein after the sixth step,
Functional sweet potato bread production method using a sorghum powder, coffee powder and sweet potato starch as raw materials further comprising the step of cutting the baked bread to a suitable size.

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