KR101361969B1 - Nutritional Bread using Meat and the method for producing it - Google Patents

Abstract

The present invention relates to a nutritious bread containing meat and a method of manufacturing the same, and more particularly, a meat powder processing step (S10) of processing and packaging meat, beef, pork, chicken, lamb, and duck, in powder form; And, medium flour kneading step (S20) constituting a medium-kneading dough by mixing wheat flour, yeast, purified water; and, the first fermentation step (S30) to ferment the medium-kneading dough; Rice flour, wheat flour, refined salt, Dough dough step (S40) to form a dough dough by the addition of starch; And, mixing dough step (S50) to form a mixed dough by mixing the dough dough and dough dough (S50); and divides the mixed dough into a baking molding unit Dough dividing step (S60); And, forming step (S70) for molding the divided mixed dough; And, Second fermentation step (S80) for fermenting the molded dough; And, Secondary fermented dough oven Baking step in baking (S90); and the firing Based bread formed in (S90) the cooling step (S100) for cooling in the natural state; containing meat, characterized in that it comprises a nutritional bread and a process for their preparation.

Description

Nutritional bread using meat and the method for producing it

The present invention relates to a nutritious bread containing meat with high nutritional value and functionality by adding beef, pork, chicken, lamb, and duck, which are meat containing protein components, to a dough used in bread, and a method of manufacturing the same.

In recent years, the frequency of eating bread in daily diets has increased due to the changes in the lifestyles of modern people, such as the increase in the number of working couples, the excessive admission system of adolescents, the decline in the economically active population due to the recession, and the simplification of the diet. . However, the bread is easily eaten, most of the ingredients are flour, lacking nutrients such as protein and vitamins. In order to solve this problem, many patents have been disclosed regarding a method of manufacturing bread to add various food ingredients to bread to improve the functionality and nutrition of the bread.

Korean Registered Patent No. 10-0803336 (Bake manufacturing method using five-grain flour) adds grains consisting of rice, barley, soybeans, crude and sorghum to baking ingredients to realize the unique taste of the five grains, Disclosed is a method of making bread that can be provided to a patient. Korean Patent No. 10-0529003 (bread composition comprising jujube extract) in the functional bread composition comprising 10 to 80 parts by weight (liquid) or 1 to 8 parts by weight (dry) of jujube extract relative to 100 parts by weight of flour and Disclosed is a bread made from the composition. In addition, the invention has been disclosed for a bread that is added to the bread additives to improve the functionality, nutrition, and texture of the bread.

Generally, the characteristics of beef, pork, chicken, lamb, and duck meat, which are mainly used for cooking, are classified by type. First, beef includes zinc and iron in addition to protein and potassium. In particular, potassium stimulates protein synthesis and growth hormone production. Pork, as well as protein, vitamin E, B1, B2 is high in content and contains a lot of iron is effective in preventing anemia. Chicken meat is very low in calories compared to other meats, making it the best source of animal protein for people who need weight control, patients with recovery, and older people with less physical activity. Lamb is low in calories and fat and low in cholesterol, making it suitable for diet foods. It contains more iron than other meats, which helps boost the immune system and provide oxygen to the body. Duck meat is high in unsaturated fatty acids, which reduces the risk of developing arteriosclerosis or high squeezing pressure caused by excessive accumulation of fat in the human body. In addition, rice, which is added to meat as a subsidiary, is rich in vitamin B complexes such as vitamins B1, B2 and niacin, and vitamin E, which acts as an antioxidant, and contains three to four times more dietary fiber than wheat flour. .

However, the meat containing the nutritional characteristics as described above has a great sense of heterogeneity with the bread dough, so that the dough is not agglomerated well in the molding of the dough. It was difficult to add to the baking material because it is difficult to lower the soft texture unique to bread. Therefore, in the present invention, while adding the processed meat in the form of powder to provide a nutritious bread containing meat and nutrition and functionality while maintaining the original texture and volume of bread and its preparation method.

As mentioned above, bread and a method of preparing the bread are not provided, and the processed meat is added to the existing baking dough to maintain the original texture and volume of the bread. It is a problem to be solved to provide a nutritious bread containing meat with enhanced nutrition and functionality of bread and a method of manufacturing the same.

The present invention is a meat powder processing step (S10) for processing and packaging the meat in the form of a powder; and a medium-kneading step (S20) constituting a medium-kneading dough by mixing wheat flour, yeast, purified water; and, fermenting the medium-kneading dough First fermentation step (S30); And, Dough dough step (S40) constituting the dough dough by adding rice flour, wheat flour, refined salt, starch to the meat powder; And mixing the dough kneaded dough dough and mixed dough Mixing dough step (S50) constituting; And, Dough dividing step (S60) for dividing the mixed dough into baking forming unit; And, Forming step (S70) for molding the divided mixed dough; And, The molded dough Second fermentation step (S80) for fermenting; and, Baking step (S90) for baking the second fermented dough in the oven; And Cooling step (S100) for cooling the bread formed in the firing step (S90) in a natural state; Nutritional bread containing meat in the manufacturing process consisting of To provide a method of manufacturing the same.

In particular, the dough is a gluten lacking meat and gluten-free rice flour blended. Therefore, the present invention is characterized by the addition of starch for supplementation of gluten.

The present invention contains meat rich in protein and iron and rice flour rich in dietary fiber to enhance the nutrition and functionality of bread. In addition, in the present invention, starch containing gluten ingredients is added to bread dough to supplement gluten, which is not contained in rice flour at all, thereby improving the taste of bread and enhancing nutritional ingredients by utilizing bread's original texture and volume. Therefore, the present invention can bring vitality to the livestock industry and agriculture in tension due to the Korea-US FTA fermentation through increasing the consumption of meat and rice, and improve the diet by providing bread with enhanced nutrition and functionality to general bread consumers. And health promotion.

1 is a view schematically showing a baking process of the present invention.

The content described in the claims of the present invention will be described in more detail and through the embodiments of the present invention. It is apparent that the embodiments described in the present invention do not limit the scope of the present invention, and the present invention is limited only by the claims described herein. First of all, the nutrition and characteristics of meat, which is a major component of the present invention, and rice flour, which is an auxiliary component, will be described.

In the present invention, while adding the meat and rice flour to enhance the nutritional properties, to provide a bread production method of maintaining the original soft texture and volume of bread as it is.

To this end, the present invention is to provide a nutritional bread containing meat by selecting the sponge dough method (Sponge Dough Method). Adopting the above method is that by adding heterogeneous meat powder and rice flour to the existing wheat flour, the bonding and mechanical resistance of the bread dough may be lowered, thereby improving the bonding and bread volume of bread dough through the medium-kneading method. Its purpose is to. The medium kneading method is a method of making the dough by mixing a dough mixed with a sponge made of a sponge (sponge) as a part of the material and fully fermented, and then adding the remaining flour, subsidiary materials and water. The dough made by the medium kneading method can make a good product with high mechanical resistance and high stability even under unstable fermentation conditions. On the other hand, the straight dough method (Straight Dough Method) is a method of manufacturing bread by mixing and fermenting bread dough by mixing all the ingredients used in baking at once. In the direct kneading method, since the work cannot be changed during the process, the product quality is likely to change due to a change in materials or process conditions. Therefore, for the same reason as described above, in the present invention, the embodiment was configured using the medium kneading method as a basic process.

In addition, yeast and gluten are essential to realize the basic volume expansion and smooth texture of bread. Meat and rice flour do not contain gluten, making it difficult to reproduce the original shape and taste of bread. Therefore, it is necessary to add starch, which is a gluten-containing substance, or commercial gluten. However, in the present invention, since an emphasis is placed on enhancing nutrition, an embodiment was formed by adding starch rather than adding gluten directly.

The basic material composition of the present invention is 10 to 25 parts by weight of meat powder optionally using beef, pork, chicken, lamb, duck, 5 to 15 parts by weight of rice flour, 75 to 100 parts by weight of wheat flour, 3 to 6.5 parts by weight of yeast , 8 to 25 parts by weight, 10 to 25 parts by weight of eggs, 0.1 to 0.3 parts by weight of yeast food, 0.1 to 1.5 parts by weight of emulsifier, 1 to 4 parts by weight of skim milk powder, 1 to 4.5 parts by weight of refined salt, 5 to 21 parts by weight of margarine Part, 45 to 65 parts by weight of purified water, and 10 to 25 parts by weight of rice flour. For reference, the compounding unit used in the present invention is a baker's percent method most widely used in the bakery industry, and the ratio of wheat flour, which is wheat flour, is 100.

Bread production method of the present invention is processed in the form of meat powder, meat powder processing step (S10) comprising the separate packaging and storage for each meat, and wheat flour, yeast, mixed water mixed with the middle species Kneading step (S20), dough fermentation step of constituting the dough dough by adding the rice flour, wheat flour, refined salt to the meat powder of the first fermentation step (S30) and the meat powder processing step (S10) of the fermentation of the medium (S40), the mixing kneading step (S50) of mixing the dough kneading dough and dough dough (S50), the dough dividing step (S60) for dividing the mixed dough in units of 100 to 250g, and the divided mixing Molding step (S70) for molding the dough, the secondary fermentation step (S80) for fermenting the molded mixture dough, the baking step (S90) for baking the secondary fermented mixed dough in the oven and the baked bread Outside of nature It is configured in a cooling step (S100) to cool for 3 to 4 hours gun.

Through the basic constituent materials and manufacturing steps of the above-mentioned nutritious bread to provide a specific embodiment, the substance and features of the present invention in more detail.

<Example 1. Production of Nutritious Bread According to Beef Blending Ratio>

As shown in Table 1 below, the composition of the control group as a reference for comparison is 100 parts by weight of wheat flour (strong powder), 3.3 parts by weight of yeast (fresh yeast), 13.5 parts by weight of sugar (sugar), 15 parts by weight of eggs (egg eggs), 0.1 parts by weight of yeast food, 0.5 parts by weight of emulsifier, 3 parts by weight of skim milk powder, 2.5 parts by weight of refined salt, 12.5 parts by weight of margarine, 50 parts by weight of purified water. Experimental groups 1 to 5 are intended to evaluate the texture and shape of the bread according to the beef blending ratio by varying the blending ratio of meat beef to 10 parts by weight, 12.5 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight, respectively.

1) control method manufacturing method

The compounding ratio of the control according to Table 1 is the result of summing the materials used in the dough dough and dough dough constituting the medium dough kneading method. Therefore, it is divided into the following material composition according to the intermediate stage and the dough stage. First, medium dough is mixed by mixing 65 parts by weight of strong powder, 3.3 parts by weight of fresh yeast, 8.5 parts by weight of sugar, 15 parts by weight of whole egg, 0.1 parts by weight of yeast food, and 45 parts by weight of purified water. The blended middle seed blend is a sponge dough batter at a temperature of 22 to 25 ℃. After the middle seed dough was stirred under a condition of a low speed 3 minutes and a high speed 1 to 1.5 minutes using a blender, the medium seed dough was first fermented for 130 minutes at a temperature of 26 to 28 ° C. and a humidity of 70 to 80%. Complete

The dough is blended with 35 parts by weight of strong powder, 5 parts by weight of sugar, 0.5 parts by weight of emulsifier, 3.0 parts by weight of skim milk powder, 2.5 parts by weight of refined salt, 12.5 parts by weight of margarine, and 5 parts by weight of purified water. The blended dough formulation is kneaded at a temperature of 22 to 25 ° C.

After mixing the dough and the medium dough in the same ratio and stirring under a condition of 2.5 minutes low speed, 1 to 1.5 minutes at high speed with a blender, 12.5 parts by weight of margarine was added at the end and again 2.5 minutes low speed, 1 to 1.5 high speed After mixing at minute conditions the finished main dough is divided into 150 g units after 15 minutes of floor time to improve the flexibility of the dough.

After molding the divided main dough, it is secondary fermentation under the conditions of 80 to 85% humidity at 35 ° C for 50 minutes. The main dough of which the second fermentation was completed was baked in an oven at a temperature of 190 ° C. for 15 minutes. The fired dough is cooled for 3 hours in a natural state and then stored in a refrigerator.

2) Method of Manufacturing Experiment

In order to produce meat powder, which is a key component of the present invention, beef is steamed for 25 minutes in a steam box at a high temperature of 100 ° C., cut and dried in a dryer, and then the dried beef is put into a grinder to be molded into a powder state. Then, vacuum packed with polyethylene packaging material in 500g units, and frozen and prepared to be used in the baking process.

Experimental zones 1 to 5 are divided and configured according to the intermediate seed step and the dough step. First, medium dough is mixed by mixing 65 parts by weight of strong powder, 3.3 parts by weight of fresh yeast, 8.5 parts by weight of sugar, 15 parts by weight of whole egg, 0.1 parts by weight of yeast food, and 45 parts by weight of purified water. The blended middle seed blend is a sponge dough batter at a temperature of 22 to 25 ℃. After the middle seed dough was stirred at a low speed of 3 minutes and a high speed of 1 to 1.5 minutes with a blender, the medium seed dough was first fermented for 130 minutes at a temperature of 26 to 28 ° C. and a humidity of 70 to 80%. Finish the dough.

Dough dough contains 10 parts by weight, 12.5 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight of the beef powder processed in the above Experiment 1 to 5, respectively, as shown in Table 1. In addition, 20 parts by weight, 17.5 parts by weight, 15 parts by weight, 12.5 parts by weight, and 10 parts by weight of each were contained, and 12.5 parts by weight of starch containing a gluten component was commonly added to Experiments 1 to 5 in common. Commonly to the above formulation, 35 parts by weight of strong powder, 5 parts by weight of sugar, 0.5 parts by weight of emulsifier, 3.0 parts by weight of skim milk powder, 2.5 parts by weight of refined salt, 12.5 parts by weight of margarine, and 5 parts by weight of purified water are mixed. The blended dough compound is kneaded at a temperature of 22 to 25 DEG C. The dough and the medium dough are mixed in the same ratio, stirred with a blender for 2.5 minutes at low speed and 1 to 1.5 minutes at high speed, and finally at the end of margarine. Add 12.5 parts by weight and mix again at low speed 2.5 minutes, high speed 1 to 1.5 minutes, and then undergo floor time for 25 minutes to increase the flexibility of the main dough. The main dough with increased flexibility is divided into 150g units. After molding the divided main dough, the humidity is 80 to 85%, the temperature is secondary fermentation under the conditions of 40 ℃. In this case, the main dough contains beef powder and rice flour in addition to the strong flour, flour, to promote the expansion of the bread to set the temperature at the time of secondary fermentation 5 ℃ higher than the control, and further extend the fermentation time 10 minutes. The main dough of which the secondary fermentation was completed was baked in an oven at a temperature of 190 ° C. for 20 minutes. The fired dough is cooled for 3 hours in a natural state and then stored in a refrigerator.

The control and experimental groups 1 to 5 formed as described above were evaluated as follows through sensory evaluation and aging measurement.

1) sensory evaluation

The evaluation was conducted by blind test techniques for 30 consumers who did not provide any information about the product in advance. Considering the discriminating power of evaluation, 7-point scale method (7 points-very good, 6 points-excellent, 5 points-relatively good, 4 points-normal, 3 points-weak, 2 points-poor, 1 point-very poor) Applied.

Appearance of the evaluation items refers to the volume of the bread itself, the color is divided into the outer color corresponding to the skin portion of the bread and the inner color corresponding to the flesh of the bread, if the outer color is too dark or too light In principle, the internal color should be evaluated as a bright, glossy color. The fragrance should have a mild aroma that is unique to bread and should not contain heterogeneous odors, and the texture should be soft, smooth, free of rough or crumbness, or soft or brittle. The characteristics of the above evaluation items have been described in detail to the sensory evaluation evaluators.

The evaluation results, as shown in Table 2 below, Experiment 3 was found to be excellent in appearance, taste, aroma, texture, overall preference. In contrast, the outer and inner color items received the best evaluation, and as the beef blending rate increased, the bread became darker in color, and the evaluation score decreased from the experimental group 1 to the experimental group 5. In addition, the experimental group 4 received the highest evaluation in terms of appearance and taste, and the overall preference was highest in the order of the experimental group 3 and the experimental group 4. As the amount of beef added increased, the color became darker, and the texture was excellent when the beef formulation was 15 parts by weight. For reference, the highest rating is shown in bold and underlined letters, and the second highest rating is shown in bold.

2) aging evaluation

Aging is a physicochemical change that occurs in the crust and fastening of bread, which causes the bread to become hard and to change in a bad taste, feel, and aroma. The cause is a decrease in moisture content. Therefore, this evaluation was conducted to derive the optimum blending ratio for maintaining the original soft and soft elasticity of the bread through aging evaluation.

The lower the aging value shown in Table 3 below, the softer the texture. As shown in Table 3, the aging degree is higher from Experiment 1 to Experiment 5. That is, the higher the beef content, the aging degree increases. Therefore, to prevent this, it can be seen that a method for increasing the moisture content of the bread dough is required.

<Example 2. Production of Nutritious Bread with High Moisture Content>

In Example 1, it was found that the degree of aging was increased in Experimental Zones 1 to 5, which are nutritional bread containing beef. Therefore, in order to prevent this, the compounding ratio of Experimental Zones 1 to 5 was configured differently as shown in Table 4 below, and the present embodiment was executed. First of all, there are sugars, water, emulsifiers and alpha-amylases that increase the water content. However, in the present invention, since nutrition and health are the main points, the present embodiment was performed with sugars, water, and emulsifiers except for alpha-amylase among the above elements.

As shown in Table 4, compared with Example 1, 20.5 parts by weight per 7 parts by weight is added to Experimental Part a, 1.0 parts by weight of 0.5 parts by weight of emulsifier is added to Experimental Part b, and 10 parts by weight to Experimental Part c. 65 parts by weight of purified water was added, and 20.5 parts by weight of sugar and 1.0 parts by weight of emulsifier were added to the experiment zone d, 20.5 parts by weight of sugar and 65 parts by weight of purified water were added to the experiment zone e, 1.0 parts by weight of emulsifier. 65 parts by weight of purified water was added, and 20.5 parts by weight of sugar, 1.0 part by weight of emulsifier, and 65 parts by weight of purified water were added to the experimental zone e, and the control group of the present embodiment was blended in the same ratio as that of Experiment 3 mentioned in Example 1 above. This example was implemented with. Of course, the manufacturing method was configured in the same manner as in Example 1.

The bread was manufactured in the same manner as described above, and the aging evaluation performed in Example 1 was again performed in the same manner. As can be seen in Table 5 below, it is understood that the experimental zones a to g added more elements to increase the moisture content have improved aging. In the experimental group g which increased the amount of sugar, emulsifier, and purified water, the aging degree was most improved, and the aging degree was also remarkably improved in the experimental groups e and f in which two of the three additives were added. Through this, it was shown that increasing the two or more elements together is more effective in improving anti-aging than increasing the content of any one element of sugar, emulsifier, and purified water.

<Example 3. Production of Nutritious Bread with High Moisture Content>

Experimental Example 3 exhibited excellent characteristics in aroma, texture, appearance, and taste in Example 1, and Experimental Example g in Example 2 had the most improvement in aging degree, so that the ingredients were composed in the same blending ratio and meat powder. Only the beef, pork, chicken, lamb, duck meat, respectively, constitutes this embodiment as shown in Table 6 below.

Bread was prepared according to the blending ratio of Table 6, and the sensory evaluation was performed as follows. Sensory evaluation method was configured in the same manner as in Example 1.

In Table 7 below, Experiment iii obtained the highest rating in appearance and taste, and Experiment ii obtained the highest rating in fragrance. In addition, in terms of overall preference, experimental groups iii and iv scored high. In particular, the experimental group iii containing chicken was found to improve the appearance of the bread due to the high rating of the outer color and the inner color.

Through the above embodiments, the substance and specific matters of the present invention have been described. Example 1 shows a process for maximizing the texture and volume of bread by adjusting the blending ratio of meat and rice flour, Example 2 in the sugar, emulsifier, water to delay the aging phenomenon shown in Example 1 A method for delaying aging by selectively adding the same was proposed. In Example 3, pork, chicken, lamb, and duck meat were selectively added in addition to beef with the improvements derived from Examples 1 and 2, and the respective characteristics were added. Evaluated. In addition to the above-described embodiments presented in the present invention, embodiments modified by components corresponding to the claims of the present application are possible.

S10: Meat Powder Processing S20: Medium Dough
S30: first fermentation step S40: dough dough step
S50: final dough step S60: dough division step
S70: forming step S80: secondary fermentation step
S90: firing step S100: cooling step

Claims (10)

delete delete delete delete delete Beef, pork, chicken, lamb, duck processed meat powder processing step (S10) to be stored separately for each meat by processing the powder form; and medium-kneading step constituting the dough medium by mixing wheat flour, yeast, purified water ( (S20); And, fermentation of the medium-sized dough (S30); And, Dough dough step of forming dough dough by adding rice flour, wheat flour, refined salt to the meat powder of the meat powder processing step (S10) ( S40); and, the main dough kneading step of mixing the dough dough and dough dough (S50) to form a main dough, and a dough dividing step (S60) for dividing the main dough by 100 to 250g units; and, the division Molding step (S70) for forming the main dough; And, Second fermentation step (S80) for fermenting the molded main dough; And Baking step (S90) to bake the secondary fermented main dough in an oven; And the bread formed in the firing step (S90) in a natural state A method of manufacturing a nutritional bread made of, Guide for 3 to 4 hours cooling step (S100) to cool for
In the meat powder processing step (S10), the meat powder is steamed for 25 to 35 minutes in a steam box at a high temperature of 100 ° C., cut and dried in a dryer, and the dried meat is put into a grinder and processed into a powder state. Method for producing a nutritional bread containing meat, characterized in that for each meat vacuum packaging and frozen storage.
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