KR101451753B1 - Method of manufacturing bread containing green color pepper powder and the bread manufactured therefrom - Google Patents

Abstract

The present invention relates to a process for producing blue pepper bread and a blue pepper bread prepared thereby, characterized in that the blue pepper powder is added in an amount of 0.5 to 5% by weight based on the weight of the whole bread composition , Cheongyol bread prepared by using Cheongyang red pepper, which is rich in capsaicin content, improves flavor, aroma and color, so that it can increase the preference degree of Capsaicin while having useful effects of capsaicin. In addition, at the same time, the demand of Cheongyang red pepper can be improved, and the health benefits of the cheongyang red pepper producing farmers can be expected as well as the income of the farmers, and it is expected that it will be usefully used in the manufacturing industry as a functional bread added with the efficacy of capsaicin .

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a green pepper bread containing green pepper powder and a green pepper bread prepared thereby,

More particularly, the present invention relates to a method for producing a blue-green pepper bread containing a blue-pepper powder rich in capsaicin, and a method for producing blue-green pepper bread .

Currently, bread can be eaten more easily than rice made with rice, and various kinds of bread are commercialized compared to rice. As consumers are preferred to rice by children, adolescents and women who are familiar with bread instead of rice, Good bread, high quality, functional bread containing the beneficial function to the human body, and the bread and the manufacturing method thereof are being developed to meet the various needs of the consumer and the bread.

On the other hand, the fruit of the Capsicum genus has a chemical called capsaicin, which is spicy when it stimulates the chemoreceptor nerve endings in the skin mucosa.

The spicy taste of red pepper belongs to the painful sensation (painfulness) and it is increasingly addictive due to the unique texture felt in the mouth. Spicy red pepper feel like a roller coaster. It actually eats spicy pepper by the endorphin secreted by the brain (腦), which judges that the body is hurt and the psychological pleasure comes from not wearing the wound. In other words, our body releases the endocrine hormone, a substance with analgesic effect in mammalian pituitary gland, in response to the pain caused by spicy red pepper. Endorphins make you feel a sense of self-consciousness, ecstasy and pleasant pepper.

The hot pepper, which shows a spicy taste, is located in the color of taste and tradition, which is representative of Korea, which captures the taste of Koreans as in kimchi and kochujang. Capsicum has been shown to be rich in vitamin A and C in pepper, and recent studies have shown that the spicy taste of capsaicin increases energy consumption through body temperature generation, which not only has a diet effect that reduces weight, And stimulates emotions to activate sensory or emotional memory regions, promoting the production and secretion of endorphins, thereby inducing mood change, thereby relieving stress, and capsaicin has an effect of inhibiting tumors and promoting various bioactivity And it is in the spotlight as a health food of modern people, and the consumption is gradually increasing.

In addition, recent studies have shown that capsaicin, a source of spicy taste of red pepper, is spread evenly in red pepper, but it is known to be concentrated in the white part (cauda) of red pepper seeds attached to the tap of red pepper fruit. Capsaicin is present in the green pepper regardless of the color of the pepper. Especially, the spicy chili pepper contains 6 to 7 times of the common pepper. There is also a report that capsaicin reduces cholesterol, arthritis, diabetes, and muscle aches. The Max Planck Institute in Germany claims capsaicin prevents blood clot formation. Capsaicin can also relieve cold symptoms by releasing congestion and decreasing mucus.

Therefore, the present inventors have been continuing the research to develop functional breads by adding additives to breads which can be replaced by meals and which are becoming increasingly prevalent. Among them, the inventors of the present invention have been studying blue chili powder prepared by using capsiocin- It is possible to produce a blue pepper bread which not only improves taste, flavor and color but also has a potent effect of capsaicin, thereby completing the present invention.

Accordingly, a technical problem to be solved by the present invention is to provide a process for producing a green pepper bread containing green pepper powder and having improved functionality and taste.

In addition, another technical problem to be solved by the present invention is to provide a functional blue pepper bread prepared according to the above-mentioned production method.

In order to solve the above-mentioned technical problem, the present invention provides a method of producing blueberry red pepper characterized in that the red pepper powder is added in an amount of 0.5 to 5% by weight based on the weight of the whole bread composition.

In one embodiment of the present invention, the present invention provides a method of making a blueberry red bread comprising the steps of:
(S1) Preparing gravity powder and baking powder by sieving;
(S2) butter is melted and prepared, and 1 to 10% by weight of whole milk powder, 0.5 to 5% by weight of blue pepper powder and 0.5 to 3% by weight of mulberry leaf powder are diluted with 700 ml of licorice water;
(S3) mixing egg, syrup, salt and vanilla essence into a mixing ball while mixing and mixing the sugar until the egg water is whitened;
(S4) adding the mixture obtained in the step (S2) to the mixture obtained in the step (S3);
(S5) adding the gravity powder prepared in step (S1) and baking powder to the mixture obtained in step (S4) and mixing the mixture;
(S6) aging the mixed dough for 1 to 12 hours; And

(S7) a step of putting the aged dough into a shaping mold and baking at 160 to 190 DEG C for 10 to 20 minutes.

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In one embodiment of the present invention, in the method for producing blue pepper bread of the present invention, the blue pepper powder is produced by a manufacturing method comprising the following steps:

(S1) washing the red pepper, removing half of the red pepper seeds;

(S2) depilating the red pepper seeds with 1 to 3% of salt water for 1 to 2 minutes;

(S3) drying the sauteed red pepper at 50 to 80 DEG C for 6 to 10 hours; And

(S4) crushing the dried red pepper to obtain a red pepper powder.

According to another aspect of the present invention, there is provided a green pepper bread comprising the green pepper powder prepared according to the above production method.

The blue pepper bread prepared according to the preparation method of the present invention is a mixture of blue pepper powder prepared by using Cheongyang red pepper which is very rich in capsaicin content and has improved flavor, aroma and color, So that the functionality can be improved. In addition, at the same time, the demand of Cheongyang red pepper can be improved, and the health benefits of the cheongyang red pepper producing farmers can be expected as well as the income of the farmers, and it is expected that it will be usefully used in the manufacturing industry as a functional bread added with the efficacy of capsaicin .

1 to 3 are photographs of blue pepper bread prepared according to the present invention.
Fig. 4 is a photograph of the blue pepper powder used in the present invention.

The process for producing blue pepper bread according to the present invention is characterized in that the blue pepper powder is added in an amount of 0.5 to 5% by weight based on the weight of the whole bread composition.

The present invention relates to a method for preparing a blue pepper bread containing blue pepper powder prepared by using capsaicin-rich red pepper powder, thereby improving the taste, flavor and color of the bread and also obtaining a blue pepper bread to which a useful effect of capsaicin is added .

The blue chili powder is prepared by using Cheongyang red pepper. Preferably, the green red pepper powder is manufactured by a method including the following steps, but is not limited thereto.

(S1) washing the red pepper, removing half of the red pepper seeds;

(S2) depilating the red pepper seeds with 1 to 3% of salt water for 1 to 2 minutes;

(S3) drying the sauteed red pepper at 50 to 80 DEG C for 6 to 10 hours; And

(S4) crushing the dried red pepper to obtain a red pepper powder.

Preferably, in the method for producing the blue pepper powder, the concentration of salt water in step S2 is 2%.

Preferably, the method of manufacturing the blue pepper powder is characterized in that the time to break into brine in step (S2) is 1 minute and 30 seconds.

Preferably, in the method for producing the red pepper powder, the red pepper that has been soaked in step (S3) is dried at 60 to 70 캜, more preferably at 68 캜.

Preferably, the drying time of the red pepper dumped in the step (S3) in the process for producing the red pepper powder is 8 hours.

Preferably, in the method for producing blue pepper powder, the red pepper dried in step (S4) is cut using a grinder for 30 seconds and then pulverized for 2 minutes.

The amount of the blue pepper powder to be added to the method for producing blue pepper bread of the present invention may be added in an amount of 0.5 to 5 wt%, preferably 3 to 4 wt%, based on the weight of the whole bread composition. When the content of the above-mentioned blue chili powder is less than 0.5% by weight, it is difficult to obtain the effect and color feeling due to the desired capsaicin in the present invention. If the content is more than 5% by weight, There is a possibility that the preference degree is lowered.

The production method of the above-mentioned blue chili powder will be described in more detail as follows.

(S1)

The red pepper used in the present invention is obtained by directly growing or purchasing red pepper, which is 6 to 7 times higher in content of capsaicin than common red pepper, in farmhouses . Collect the harvested Cheongyang red pepper and put the Cheongyang red pepper in the washing step with the faucet hanging, clean the foreign matter on the cheongyang red pepper shell and remove it.

The reason for washing the cheongyang red pepper with the faucet during the washing is that the red pepper must be manually removed by hand or scissors, so it takes a lot of manpower and time, and when removing the faucet, Not only does the wash water penetrate, but also foreign substances and pesticides contained in the outer skin may penetrate, and the capsaicin component of the pepper may be evaporated through the damaged area.

The washed Cheongyang red pepper can be further sterilized by ozone, and ozone is characterized by sterilizing and removing various bacteria and pesticide residues on the pepper shell without washing with water.

After removing the nipple of the obtained Cheongyang red pepper, it is cut in half to remove seeds. At this time, it is preferable to immediately perform the baking step to prevent contamination of the capsaicin component from the pepper-cut portion by volatilization and dust in the air.

(S2)

The step of pouring the red pepper noodle and the seedless red pepper into brine, wherein the concentration of the brine is 1 to 3%, preferably 2%. The time to kill is 1 to 2 minutes, preferably 1 minute and 30 seconds. In this step, it is advantageous to keep the blue color inherent in the fresh red pepper more clearly by putting the red pepper in the brine.

If the time of dipping in the above brine exceeds 2 minutes, the blue color of Cheongyang red pepper may be discolored and it may be difficult to maintain the blue color of Cheongyang red pepper if it is crushed for less than 1 minute.

(S3)

The salted red pepper is dried at 50 to 80 DEG C, preferably 60 to 70 DEG C, more preferably at 68 DEG C for 6 to 10 hours, preferably 8 hours. In this step, the capsaicin component of Cheongyang red pepper is inhibited from volatilization, oxidation and maturation are stopped, nutritional value is prevented, and the dried red pepper is protected from dust and other contaminants.

If the drying temperature is lower than 50 ° C., the drying time becomes too long. If the drying temperature is higher than 80 ° C., the nutrients of the cheongyang red pepper may be destroyed. In case of drying at a drying time of less than 6 hours, the red pepper can not be completely dried, and when it is dried for more than 10 hours, completely dried red pepper is unnecessarily dried, .

(S4)

The dried red pepper can be pulverized to obtain a blue chili powder using blue-green chili pepper. At this time, the size of the crushed red pepper powder can be crushed to a usual size depending on the application. For example, the red pepper dried for 30 seconds using a grinder may be cut and pulverized for 2 minutes to obtain a blue pepper powder containing a large amount of capsaicin.

The method of producing blue pepper bread according to the present invention is characterized in that the above-mentioned blue pepper powder is added, and there is no particular limitation on the baking method of blue pepper bread, and for example, But is not limited thereto.
(S1) Preparing gravity powder and baking powder by sieving;
(S2) butter is melted and prepared, and 1 to 10% by weight of whole milk powder, 0.5 to 5% by weight of blue pepper powder and 0.5 to 3% by weight of mulberry leaf powder are diluted with 700 ml of licorice water;
(S3) mixing egg, syrup, salt and vanilla essence into a mixing ball while mixing and mixing the sugar until the egg water is whitened;
(S4) adding the mixture obtained in the step (S2) to the mixture obtained in the step (S3);
(S5) adding the gravity powder prepared in step (S1) and baking powder to the mixture obtained in step (S4) and mixing the mixture;
(S6) aging the mixed dough for 1 to 12 hours; And

(S7) a step of putting the aged dough into a shaping mold and baking at 160 to 190 DEG C for 10 to 20 minutes.

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Preferably, the licorice product may be prepared by boiling 30 g of licorice in 1.2 L of heated water for 30 minutes, but is not limited thereto.

The blue cheese produced according to the preparation method of the present invention contains the blue chili powder prepared by using Cheongyang red pepper which is very rich in the content of capsaicin, and the taste, flavor and color are improved, So that the functionality can be improved. In addition, at the same time, the demand of Cheongyang red pepper can be improved, and the health benefits of the cheongyang red pepper producing farmers can be expected as well as the income of the farmers, and it is expected that it will be usefully used in the manufacturing industry as a functional bread added with the efficacy of capsaicin .

Accordingly, the present invention provides a green pepper bread containing the green pepper powder prepared according to the above-mentioned method.

The bread produced in the present invention may be added in various forms or additives, and the bread is not particularly limited.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example 1: Preparation of blue pepper bread

(Step 1) Manufacture of blue pepper powder

3kg of Cheongyang red pepper were washed, then the red pepper seeds were removed by removing half of the red pepper seeds, and the red pepper seeds were soaked in 2% of brine for 1 minute and 30 seconds.

The red pepper adhered to the brine was dried at 68 ° C for 8 hours, cut with a grinder for 30 seconds, pulverized for 2 minutes and sieved to obtain a blue chili powder having a blue color.

(Step 2) Manufacture of blue pepper bread

All materials were prepared according to the composition according to the following Table 1 as weights. Specifically, gravity powder and baking powder were prepared by sieving, and the butter was dissolved in a hot water bath.

30 g of licorice and 1.2 L of hot water were added to the prepared licorice for 30 minutes, and then powdered whole milk powder, red pepper powder and mulberry leaf powder were added and diluted.

Add the eggs, syrup, salt, and vanilla essence to the mixing balls, mix them, mix the sugar, mix until the egg water is white, and add the buttered butter.

Gravity powder and baking powder were added and mixed. When the whole dough was mixed, mixing was completed.

Then, the mixed dough was aged for 10 hours, put in a desired shape frame, and baked at 175 DEG C for 15 minutes to prepare a blue pepper bread.

≪ Example 2 >

The red pepper bread was prepared in the same manner as in Example 1, except that the amount of the red pepper powder added was 1 wt%.

≪ Example 3 >

A blueberry red bread was prepared in the same manner as in Example 1, except that the amount of the red pepper powder added was 2% by weight.

<Example 4>

The red pepper bread was prepared in the same manner as in Example 1, except that the amount of the red pepper powder added was 3 wt%.

&Lt; Example 5 >

The red pepper bread was prepared in the same manner as in Example 1, except that the amount of the red pepper powder added was 4 wt%.

&Lt; Example 6 >

The red pepper bread was prepared in the same manner as in Example 1, except that the amount of the red pepper powder added was 5 wt%.

&Lt; Comparative Example 1 &

The bread was prepared in the same manner as in Example 1 except that no chili pepper powder was added.

&Lt; Comparative Example 2 &

The red pepper powder was prepared in the same manner as in Example 1, except that the prepared red pepper powder was added without performing the process of dipping the red pepper powder into brine in the manufacturing process of the red pepper powder.

&Lt; Comparative Example 3 &

The red pepper powder was prepared in the same manner as in Example 1, except that the red pepper powder prepared by lyophilization was not added to the red pepper powder in the manufacturing process of the red pepper powder.

&Lt; Test Example 1 >

For the sensory evaluation of the green pepper breads prepared in Examples 1 to 6 and Comparative Examples 1 to 3, 6 researchers of Sejong Traditional Food Research Institute, 6 students of Sejong University Graduate School of Foodservice Management, The sensory test was performed on 17 subjects.

The color, flavor, taste, spicy taste, texture (texture) and overall acceptability were measured by 9-point scale method, respectively, and the results are shown in Table 2 below.

As can be seen from the above Table 2, the blue pepper breads prepared in Examples 1 to 6 according to the present invention were rated highly in flavor, taste and texture. Also, it was found that the overall preference was improved.

In particular, when the content of the blue pepper powder added to the blue pepper bread prepared according to the present invention was 3 wt% and 4 wt%, the most favorable taste was obtained. In the overall preference, the content of the blue pepper powder was 4 wt% Was the best.

In addition, in the case of the blue pepper breads of Comparative Examples 2 and 3 in which the blue pepper powder prepared by immediately drying without the step of dipping in the salt water during the preparation of the blue pepper powder was added, the overall preference including the color feeling, It can be seen that it is falling compared to bread.

In conclusion, 4% by weight of Cheongyang red pepper powder is most suitable when the addition amount of Cheongchu powder is 4% by weight in flavor, taste, spicy taste, texture (texture) It is judged to be most preferable.

The blue cheese produced according to the preparation method of the present invention contains the blue chili powder prepared by using Cheongyang red pepper which is very rich in the content of capsaicin, and the taste, flavor and color are improved, So that the functionality can be improved. In addition, at the same time, the demand of Cheongyang red pepper can be improved, and the health benefits of the cheongyang red pepper producing farmers can be expected as well as the income of the farmers, and it is expected that it will be usefully used in the manufacturing industry as a functional bread added with the efficacy of capsaicin .

Claims (5)

A method for preparing a green pepper bread comprising the steps of:
(S1) Preparing gravity powder and baking powder by sieving;
(S2) butter is melted and prepared, and 1 to 10% by weight of whole milk powder, 0.5 to 5% by weight of blue pepper powder and 0.5 to 3% by weight of mulberry leaf powder are diluted with 700 ml of licorice water;
(S3) mixing egg, syrup, salt and vanilla essence into a mixing ball while mixing and mixing the sugar until the egg water is whitened;
(S4) adding the mixture obtained in the step (S2) to the mixture obtained in the step (S3);
(S5) adding the gravity powder prepared in step (S1) and baking powder to the mixture obtained in step (S4) and mixing the mixture;
(S6) aging the mixed dough for 1 to 12 hours; And
(S7) a step of putting the aged dough into a shaping mold and baking at 160 to 190 DEG C for 10 to 20 minutes. delete The method according to claim 1,
Wherein the licorice product is prepared by boiling 30 g of licorice in 1.2 L of heated water for 30 minutes. The method according to claim 1,
Wherein the green pepper powder is produced by a manufacturing method comprising the steps of:
(S1) washing the red pepper, removing half of the red pepper seeds;
(S2) depilating the red pepper seeds with 1 to 3% of salt water for 1 to 2 minutes;
(S3) drying the sauteed red pepper at 50 to 80 DEG C for 6 to 10 hours; And
(S4) crushing the dried red pepper to obtain a red pepper powder. A green pepper bread prepared according to the production method according to any one of claims 1, 3 and 4.

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