KR101517105B1 - Garlic bread manufacturing method - Google Patents

Abstract

The present invention relates to a method for manufacturing garlic bread, making the bread absorb a fragrance component liquid extracted from wild cultivated ginseng in a final manufacturing step, which comprises the steps of: stir-frying crushed garlic in sesame oil and drying them (S1); processing the dried garlic and dried fusiformis in a powdered form (S2); double-boiling a sauce containing the garlic powder and the fusiformis powder (S3); cooking the double-boiled sauce and maturing it at room temperature (S4); mixing the matured sauce with wheat flour to be formed in a dough state (S5); forming the dough into a bread shape (S6); baking the formed dough in an oven to make the bread (S7); putting the baked bread into a closed chamber (1), driving a blower (7) to forcefully circulate gas within the chamber (1) and making the bread absorb the cultivated ginseng fragrance component liquid (S8); wrapping the bread with a cover keeping the cultivated ginseng fragrance component liquid to prevent the absorbed fragrance component liquid from being evaporated from the bread, which has absorbed the cultivated ginseng fragrance component liquid (S9); cooling the bread in a state that the cover is wrapped (S10); and removing the cover from the cooled bread (S11).

Description

Garlic bread manufacturing method [0002]

The present invention relates to a method for improving the health of aficionados by using garlic having excellent anticancer effect by frying in sesame oil to remove the bitter taste inherent to garlic and using iron which is rich in iron and calcium and has an effect of preventing anemia, By absorbing the fragrance ingredient liquid extracted from the goat ginseng in the bread, it is possible to provide the garlic bread which can provide a high quality bread which can feel the unique flavor and flavor of the fragrant garlic flavor due to sesame oil, .

As the diet has gradually become westernized, it is long now that the bread has been used as a stock with rice. Especially, since bread can be enjoyed more easily than traditional Korean rice and side dishes, it is increasingly consumed by busy urban people, young people who are looking for convenience, and children who are familiar with Western taste.

These breads are made mainly by baking in the oven with a few ingredients, including eggs, in the dough, which is a major component of the wheat, which is a cause of obesity and various adult diseases.

Due to these problems, functional bread, for example, garlic bread made of garlic having excellent anticancer effect has been developed recently. Conventionally, garlic-containing breads are disclosed in Patent Registration Nos. 10-1465482, 10-2011-0017939, and 10-2013-0013275. They do not remove the bitter taste of garlic, but simply cook it and add it to make bread. Therefore, it is not good for health because it does not remove much bitter taste of garlic when eating bread, but it does not provide good quality garlic bread .

As a contrast to the present invention, it was found that the bread did not contain the component liquid of the goat ginseng aroma component.

Korean Patent Registration No. 10-1465482 (Notice of Apr. 26, 2014) Korean Patent Laid-Open No. 10-2011-0017939 (published on February 23, 2011) Korean Patent Publication No. 10-2013-0013275 (published on February 03, 2013)

The object of the present invention is to solve the problems of conventional garlic-containing bread as described above, and it is an object of the present invention to provide a garlic- The taste of sesame oil is slightly improved, and the texture of the garlic bread is excellent.

Another object of the present invention is to provide a method for manufacturing garlic bread which is rich in iron and calcium and which is effective for preventing anemia, and which improves the health of lovers by making bread.

Another object of the present invention is to provide a high quality garlic bread which is able to feel a unique flavor and flavor when the bread is eaten, And a manufacturing method thereof.

According to another aspect of the present invention, there is provided a method for manufacturing garlic bread, comprising the steps of: (1) frying minced garlic in sesame oil and drying;

Processing the dried garlic and the dried garlic into a powder state (S2);

Preparing a sauce containing the garlic powder and the top powder and heating the sauce at 55 to 65 DEG C for 10 to 15 minutes (S3);

(S4) cooling the sauce heated by the hot water bath at room temperature for 40 to 50 hours;

Mixing the aged sauce with wheat flour to form a kneaded state (S5);

Molding the dough into bread form (S6);

Baking the molded dough in an oven to make bread (S7);

After removing the baked bread from the oven, the fragrant ingredient liquid extracted from the raw goat's ginseng was stored on the floor and placed in a closed chamber maintained at 70 to 75 ° C for 30 to 40 minutes to drive the blower to forcibly circulate the gas in the chamber, (S8) causing the acidic gypsum component liquid to be absorbed by the bread;

A step (S9) of covering the cover with the liquid of the ginseng acid component of the goat to prevent the evaporation of the absorbed fragrance ingredient liquid before cooling the bread in which the ginseng aroma component liquid is absorbed;

Cooling the bread in a state that the cover is covered (S10); And

And removing the cover from the cooled bread (S11).

The sauce contains 40 to 50 parts by weight of egg, 30 to 40 parts by weight of garlic powder, 25 to 35 parts by weight of top powder, 15 to 20 parts by weight of plum extract, 10 to 15 parts by weight of starch syrup, To 5 parts by weight.

The extract of the goat ginseng herb liquor is extracted with a water vapor distillation apparatus by placing the cut goat ginseng together with ultrapure water in a flask.

The dough is mixed with the source and flour in a weight ratio of 1: 1.6 to 1: 1.75.

Further comprising covering the cover with the solution of the ginseng herbicide component liquid in step (S8) in which the solution of the ginseng aroma component is absorbed into the bread.

The garlic bread prepared by the present invention is a garlic bread prepared by frying minced garlic in sesame oil to remove the bitter taste of garlic and to make it easy for people who do not like sesame oil or garlic to eat, It is possible to provide the garlic bread which can promote the garlic bread.

In addition, the present invention is advantageous in that it is rich in iron and calcium and thus has an effect of preventing anemia.

In addition, the present invention can provide a high quality garlic bread which can absorb the fragrant ingredient liquid extracted from the goat ginseng at the last stage of the manufacture, so that when the bread is eaten, .

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a photograph showing a bottle in which a perfume ingredient liquid according to the present invention is extracted; FIG.
FIG. 2 is a graph showing the results of analysis of the fragrance components of the crude extract of the goat ginseng and the floral water extracted according to the present invention using SPME and GC / MS
FIG. 3 is a conceptual view showing a process of absorbing a component solution of a ginseng root component to garlic bread using a chamber according to the present invention.
4 is a flow chart of a method for producing garlic bread according to the present invention

Hereinafter, a method for manufacturing garlic bread according to the present invention will be described in detail with reference to the accompanying drawings.

The method of producing garlic bread according to the present invention improves health by using garlic excellent in anticancer effect and excellent anemia prevention, particularly, it fires garlic in sesame oil to remove the bitter taste of garlic, further bakes bread, , It absorbs the liquid component of the goat ginseng flavor ingredient into the bread, and when the bread is eaten, the fragrant oil of the ginseng ginseng comes out together with the sesame oil flavor which is well suited in the garlic, so that the garlic bread of high quality comparable to the conventional bread is produced.

The reason for absorbing the component of the ginseng aroma component in the bread at the last stage of the manufacturing is to prevent the fragrance component from evaporating during the manufacturing process, especially baking the bread at a high temperature.

More specifically, the method for producing garlic bread according to the present invention comprises the steps of: (1) frying chopped garlic in sesame oil and drying;

Processing the dried garlic and the dried garlic into a powder state (S2);

Preparing a sauce containing the garlic powder and the top powder and heating the sauce at 55 to 65 DEG C for 10 to 15 minutes (S3);

(S4) cooling the sauce heated by the hot water bath at room temperature for 40 to 50 hours;

Mixing the aged sauce with wheat flour to form a kneaded state (S5);

Molding the dough into bread form (S6);

Baking the molded dough in an oven to make bread (S7);

After removing the baked bread from the oven, the fragrant ingredient liquid extracted from the raw goat's ginseng was stored on the floor and placed in a closed chamber maintained at 70 to 75 ° C for 30 to 40 minutes to drive the blower to forcibly circulate the gas in the chamber, (S8) causing the acidic gypsum component liquid to be absorbed by the bread;

A step (S9) of covering the cover with the liquid of the ginseng acid component of the goat to prevent the evaporation of the absorbed fragrance ingredient liquid before cooling the bread in which the ginseng aroma component liquid is absorbed;

Cooling the bread in a state that the cover is covered (S10); And

And removing the cover from the cooled bread (S11).

In the step (S1) of frying the minced garlic to sesame oil, 5 to 15 parts by weight of sesame oil is used based on 100 parts by weight of the minced garlic, and the garlic is fried while heating so as not to burn garlic. When sesame oil is used in an amount of less than 5 parts by weight, it is difficult to reduce the strong taste of garlic because of insufficient amount of use. When sesame oil is consumed after making bread, it can hardly feel the taste and aroma of sesame oil. If more than 15 parts by weight is used, But the amount of sesame oil is so high that the taste and flavor of sesame oil is so strong that it causes bitter taste rather than feelings.

When the garlic is roasted with the above sesame oil, the sesame oil is fried for 2 to 10 minutes while stirring to prevent the garlic from burning at a temperature of 90 to 140 캜 until it penetrates into the inside of the minced garlic. When this happens, the taste and smell of sesame oil penetrates inside the garlic, so you can not feel the strong taste and smell from the garlic, which is a problem when you eat the bread. Instead, you can eat the soft bread with the sweet sesame oil.

When the temperature of roasted garlic is lower than 90 ℃, it takes a lot of time, and since the temperature of sesame oil is low, it can not penetrate deeply into garlic and can not remove the strong taste of garlic. When it is higher than 140 ℃, the temperature is too high, There is a problem of garlic burning before penetrating into the inside.

The time to roast the garlic depends on the amount of garlic and the temperature of the flipper. That is, when the amount of garlic is large and the fire is weak, the time for roasting is long, and when the amount of garlic is small and the fire is strong, short roasting time is shortened. One specific example is that the sesame oil ingredient can be roasted for a long time in a weak fire so that it penetrates deeply into the inside of the garlic.

Our people eat a lot of garlic. It has long been known that there is a correlation between garlic and immunity. Garlic has been shown to have a powerful sterilizing action, suicide, diuretic stimulation, stomach enhancement, atherosclerosis, hypertension and angina disease prevention, gangjeong action, fatigue recovery, and healing of pulmonary tuberculosis. Several studies have shown that ingredients such as alliin, sucrose, and alicin in garlic are antibiotic compounds that are more potent antibiotics than penicillin. These substances have been reported to have antibacterial and antifungal effects on microorganisms that spread various diseases such as food poisoning, tuberculosis and typhus.

Garlic is located at the top of the Pyramid, which is a healthy food-preserving "Designer food" program announced in 1992 by the American Cancer Institute (NCI), a program that can reduce disease to half at age 70 by aggressively ingesting good food. Researchers at the University of Oxford have also found that fibrinolysis occurs in the blood within hours of ingestion of garlic.

In addition to the potency already described, garlic prevents platelet aggregation. Myocardial infarction, cerebral infarction, and most of the cardiovascular disease caused by platelet aggregation and blocking blood vessels, garlic is to prevent it. Garlic has the same mechanism of action as aspirin currently used for the treatment and prevention of heart disease. Garlic also has the effect of improving blood flow. In other words, after examining the specific gravity of blood after garlic ingestion and the ratio of blood cells such as red blood cells in the blood, all of them were decreased, and the peripheral blood flow measured in the nail was increased by 55% 5 hours after ingestion. Garlic also has the effect of dropping cholesterol. In a study analyzing the effect of garlic powder, 900 mg of garlic powder decreased total cholesterol by 25% and decreased blood sugar by 11.6%, and antioxidant activity prevented arteriosclerosis.

As described above, garlic has a good antimicrobial and anti-cancer function, but the reason why it can not take a lot of food is because it has a strong smell and irritating texture.

The present invention utilizes that when roasted chopped garlic is roasted with sesame oil, the fragrant aroma of sesame oil penetrates into garlic and reduces strong taste. Garlic is heated at high temperature to alleviate the irritation, and fried with sesame oil which has a fragrant flavor, penetrates sesame oil into garlic and suppresses strong smell, thereby improving texture.

The roasted garlic is dried for processing in the form of powder, which is dried for 2 to 3 days in a hot air drying chamber at 40 to 45 ° C. When the temperature of the drying chamber is lower than 40 ° C and drying is performed for 2 days or less, there is a problem that the drying time is insufficient and the garlic is crushed in the subsequent powder processing step. When the drying temperature is higher than 45 ° C and the drying is more than 3 days, It is only an unnecessary process.

Next, the step (S2) of processing the dried garlic and the dried garnet into the powder state is performed. Dried garlic and garlic are placed in a crusher and processed into a powder form, which is then mixed with wheat flour to form a kneaded state. The amount of dried garlic and dried tops is then detailed in the source manufacturing process.

It is rich in inorganic salts such as calcium, iodine, and iron to help prevent anemia. It is also rich in dietary fiber and low in calories to prevent obesity. In particular, iron was found to be three to four times as large as spinach.

Next, a step (S3) of manufacturing a sauce and heating the soup is performed.

The source is for mixing various ingredients containing moisture and mixing them with the powder in a subsequent process to make the dough.

Such sauce contains 40 to 50 parts by weight of egg, 30 to 40 parts by weight of garlic powder, 25 to 35 parts by weight of top powder, 15 to 20 parts by weight of plum extract, 10 to 15 parts by weight of starch syrup, To 5 parts by weight.

Sugar and eggs are basically used conventionally when making bread, and since garlic and garlic have already been described, a description of their characteristics will be omitted. However, the egg content is used in an amount of 40 to 50 parts by weight based on 100 parts by weight of sugar, and this range gives the bread taste of the present invention the best.

When the garlic powder is used in an amount of 30 parts by weight or less based on 100 parts by weight of sugar, the garlic content is insufficient in the bread of the present invention based on garlic and garlic. When the garlic powder is used in an amount of more than 40 parts by weight, This day is a concern.

When 25 parts by weight or less of the top powder is used in an amount of 100 parts by weight based on 100 parts by weight of sugar, the amount of the top powder is insufficient and the taste of the top powder can not be felt. If the amount of the top powder is more than 35 parts by weight, .

Plum has been used as a medicine since ancient times and it is a good food for health. The plum extract used in the present invention is made in a conventional manner by mixing with sugar. Plum is rich in minerals, vitamins, organic acids (citric acid, malic acid, succinic acid, tartaric acid), minerals such as calcium, phosphorus and potassium, and carotene. Plum is good for restoring fatigue, has an effect of improving the constitution, and is excellent in detoxification, and helps to treat stomach and food poisoning, and sour taste is known to secrete gastric juice and normalize digestive organs to eliminate digestive and gastrointestinal disorders . Good for constipation and skin beauty, high acidity and has a powerful sterilizing action. It is also known as anticancer food in recent years.

If the amount of the plum extract used is less than 15 parts by weight based on 100 parts by weight of sugar, the amount of the plum extract is insufficient, and the use of the plum extract is not utilized. If the amount of the plum extract is more than 20 parts by weight, have.

The starch syrup is a colorless or pale yellow viscous sweetener made by hydrolyzing (glycosylating) starch of grains or filaments with an acid or an enzyme, and has been widely used for confectionery, baking, canning and seafood stewing since ancient times. When syrup is used for baking, it has the function of improving the kneading viscosity as well as the function of the sweetener.

Such starch syrup is used in an amount of 10 parts by weight or less based on 100 parts by weight of sugar, so that the original function of the sweetener is weakened due to insufficient amount of use. If more than 15 parts by weight is used, the sweetness of bread may be excessively increased.

In this way, a small amount of salt is added to the sugar to make eggs, garlic powder, top powder, plum extract, syrup, and liver. When the mixture is well mixed, it becomes a lot of moisture source. .

The thus prepared sauce is heated with hot water at 55 to 65 DEG C for 10 to 15 minutes. The reason why the sauce is heated by the hot water is that the egg, plum extract, and starch syrup have a viscosity, and not only they are not solved well but also garlic powder and top powder are sticky to each other due to their sticky viscosity, To raise the temperature so that they are well mixed to form a flexible source. When the temperature of the hot water bath is lower than 55 ℃ and the hot water is heated for less than 10 minutes, it takes a long time to prepare the sauce. There is a problem that the moisture of the water is evaporated and a source of high quality can not be produced. If the sauce is sliced well with a ladle or the like immediately after the bathing process, or immediately after boiling, the viscosity will be weakened without using condensed milk, so that the ingredients smoothly mix well and become a flexible source.

Next, in step S4, the source heated by the hot water is allowed to stand at room temperature for aging. The reason why the sauce is aged in this way is that the ingredients of the sauce are fused and harmonized with each other during the ripening time to improve the taste. The fermentation conditions are that the sauce is cooled and aged at room temperature for 40 to 50 hours.

If the aging time of the sauce is less than 40 hours, the ripening time is insufficient and the taste of the plain bread is insufficient. If the sauce is aged for more than 50 hours, the ripening becomes excessive and the quality of the sauce deteriorates.

When the aging of the sauce is completed, the aged sauce is mixed with wheat flour to form a dough (S5). The dough is made by mixing the source and flour at a weight ratio of 1: 1.6 to 1: 1.75. When 1.6 weight% or less of wheat flour is used, there is a problem that the dough is not good due to lack of moisture. When the dough is used over 1.75 weight ratio, the dough becomes excessive due to excessive moisture, And there is a problem that the shaping is not performed as desired in a later baking process.

After the kneading step S5 is completed, the bread making step S6 proceeds. The bread molding can be made in various forms. For example, it can be formed into a circular shape, an elliptical shape, a donut shape, a bar shape, or the like manually, or it can be made into a certain shape by using a mold for molding bread.

After the formation of the bread is completed, the step of baking the bread is performed (S7). The way to bake bread is using a well-known oven. That is, the molded dough is placed in an oven and baked at 175 to 185 ° C for 10 to 20 minutes. One specific example can be baked at 180 ° C for 15 minutes.

After baking the bread as described above, the bread is taken out from the oven at a high temperature, and the step S8 of absorbing the pre-extracted raw egg ginseng component liquid into the bread proceeds. The step S8 is one of important processes in the present invention.

The components of the aroma component of the goat ginseng were extracted from Korea Institute of Science and Technology (KIST) using the ginseng cultivated in Soraksan.

In other words, 1.6 kg of Sorak mountain goat ginseng was finely divided into 1 cm size, put into a sample flask, and 4 L of initial pure water was put in the flask, and the fragrant ingredient was extracted for 3 hours by using a steam distillation apparatus. In order to separate the essential oil and the mixture of the obtained purified water and distilled water, 135 g of vitamin E oil was added to 1 L of the mixed solution and fractionated for one day to obtain 133.78 g of a perfume component and 1 L of a floral water, respectively. In addition, 3 L of the water extract in the water vapor-generating flask was filtered through a cotton pad, and 39.35 g of a water extract powder was obtained from the filtrate using a freeze dryer (Bulk tray type FDT-12012, Operon, Seoul, Korea) for one week. The ethanol extract of the goat ginseng residue was extracted with 2 L of Whatman No.2 filter paper and concentrated under reduced pressure (Rotavapor R-220, Buchi, Swiss) to obtain 44.69 g of ethanol extract.

In this study, we have established a method for the continuous production of Sorak mountain ginseng extract using water vapor distillation apparatus and ultrasonic wave extractor for the production of extracts containing fragrant components (essential oils), saponins and polysaccharides in Sorak mountain ginseng, Each of the extracts prepared is shown in FIG. 1, and its yield and weight are shown in Table 1. Sorak mountain ginseng aroma component (essential oil) was adsorbed on vitamin E (tocopherol) to obtain 133.78g, 1L of floral water, and 39.35g and 44.69g of water and ethanol extract, respectively.

The fragrance components of the extracted extracts of Sorak mountain goat ginseng essential oil and floral water were analyzed by SPME and GC / MS, and the chromatogram and components of the volatile compounds were shown in FIG. 2 and Table 2, respectively. First, the peak area ratio of the fragrance components of Sorak mountain ginseng essential oil extracts was found to be as follows: α-humulene (21.41%), β-panasinsene (9.11%), β-farnesene (8.30%), β- elemene (7.61%) and bicyclogermacrene ), And the ratio of these components was found to be the same pattern as those of Sorak mountain ginseng. On the other hand, the fragrance components of floral water were α-humulene (13.39%), 1- (2-Hydroxy-4,6-dimethoxyphenyl) -2-buten- ), α-patchoulene (6.84%) and β-panasinsene (4.77%). These results suggest that the crude extract has a low boiling point within 15 min of retention time (RT), while the floral water has a high boiling point above 250 ℃ in RT 16 ~ 18 min.

Peak area ratio of volatile compound identified in essential oil and floral water of cultivated wild ginseng of Seorak mountain by SPME method RT Compound Peak area ratio (%) Essential oil Floral water 3.78 Pinene 0.50 0 4.27 Pinene 2.08 0 4.39 Octanol 1.62 1.13 10.38 Cuminic aldehyde 1.29 1.45 10.97 Bicycloelemene 2.49 1.32 11.54 Longibornene 2.07 0 11.89 Gurjunene 1.18 0 12.12 Panasinsene 9.11 4.77 12.25 Elemene 7.61 4.56 12.72 () - Pentalenene 2.19 0.74 12.98 trans -Caryophyllene 2.35 1.22 13.28 Calarene 4.11 2.79 13.63 Farnesene 8.30 4.38 13.79 Humulene 21.41 13.39 13.94 Aromadendrene 5.09 0.94 14.21 Selinene 1.49 1.06 14.28 Neoclovene 1.82 1.51 14.51 Selinene 1.29 0.92 14.71 Bicyclogermacrene 6.75 4.32 15.25 Cadinene 0.29 0.68 16.04 Farnesol 0 1.77 16.55 (+) - Spathulenol 0.69 7.33 17.35 Patchoulene 0.88 6.84 17.76 1- (2-Hydroxy-4,6-dimethoxy
phenyl) -2-buten-1-one 1.14 9.02 17.85 Isopathulenol 0.27 4.59 18.03 Caryophyllene oxide 0 0 18.24 t-Muurolol 0 1.38

After the above process, the fragrant ingredient liquid extracted from the goat ginseng is put into the chamber together with the baked bread so that the fragrance ingredient liquid is absorbed by the bread.

Hereinafter, the process of causing the fragrant ingredient liquid to be absorbed by the bread will be described in more detail with reference to the drawings.

As shown in Fig. 3, the perfume ingredient liquid 2 extracted from the ginseng root is placed on the bottom of the chamber 1 so as to be absorbed by the perfume ingredient liquid 2, and the oven-baked bread The chamber 1 is closed by closing a door (not shown) provided on the side surface of the chamber 1 in a state where the chamber 1 is placed and power is supplied to the heater 5 to adjust the room temperature of the chamber 1 to 70 to 75 And then the blower 7 mounted on the circulation passage 6 is driven to circulate the gas in the chamber 1 for 30 to 40 minutes through the circulation passage 6. Then, the heater 5 heats and evaporates the fragrance component liquid 2 extracted from the goat ginseng, and the evaporated fragrance component liquid 2 is vaporized to rise to the upper part of the chamber 1 and forced by the blower 7 Circulated and applied to the bread (3) or absorbed into the bread (3).

In this process, since the room temperature of the chamber 1 is kept at 70 to 75 캜, which is lower than the boiling temperature of the water, the expensive solution of the gypsum gypsum component 2 does not boil and excessively evaporates, And passes through the bread 3 by blowing. If the gas containing the perfume ingredient liquid 2 is forcibly circulated in the same manner after the bread 3 is inverted in the middle of absorbing the liquid 2 of the goat's ghrelin ingredient component into the bread 3, And a solution (2) of a god of the god of the mountain gods is applied or absorbed therein.

On the other hand, in another embodiment, a cover (not shown) in which the goat's ghrelin component liquid 2 is put in the step (S8) where the goat's ghanaic acid component liquid 2 is absorbed into the bread 3 inside the chamber 1, Can be covered with the bread (3) so that the fragrance component located around the bread (3) can be trapped and easily absorbed into the inside. Covering the cover may optionally be performed.

Next, a step S9 is performed in which the bread 3 in which the solution 2 of the goat's ghrelin ingredient component is absorbed is taken out of the chamber 1, and then the cover with the solution 2 of the goat's ghrelin ingredient component is covered. The reason for covering the cover in this way is to inhibit evaporation of the absorbed gypsum component liquid 2 absorbed when the bread 3 is cooled outside the chamber 1 to the atmosphere. The cover may be a kind of cloth that does not adversely affect the human body and has a good fragrance component.

Next, step 10 of cooling the covered bread 3 is carried out. The bread 3 is cooled so as to reach a normal temperature condition.

Since the cooled bread 3 is to be packaged or exhibited for circulation, step S11 of removing the covered cover proceeds.

The bread (3) produced in this way fines the garlic with sesame oil to remove the strong taste of garlic while making the sesame oil smell incredibly. Also, after the bread (3) is baked, the goat ginseng aroma component liquid (2) So that the fragrance component is prevented from evaporating during the production process.

If the liquid 2 of the ginseng aroma component is mixed in the source preparation step S3 or the dough production step S5 in the initial stage of production, . The bread (3) is bent in the oven at a temperature of 175 to 185 DEG C for 10 to 20 minutes, so that the bread (3) produced by evaporation at a high temperature in the process is hardly felt have.

[Examples 1 to 3]

The bread was prepared under the conditions of Table 3. That is, when preparing the sauce, 1 kg of sugar was used in each of the examples, 0.4 to 0.5 kg of eggs, 0.3 to 0.4 kg of garlic powder, 0.25 to 0.35 kg of top powder, 0.15 to 0.2 kg of plum extract, 0.1 to 0.15 kg Were used. The total weight of the source used in Example 1 was 2.23 kg, the total weight of the source used in Example 2 was 2.44 kg, and the total weight of the source used in Example 3 was 2.65 kg.

The amount of wheat flour used when making the batter was 3.568 kg, which is 1.6 times the total weight of the source used in Example 1, 4.148 kg, which is 1.7 times the total weight of the source used in Example 2, 4.6375 kg of 1.75 times the total weight of the used source 2.65 kg was used.

The temperature of the bath temperature of the source is from 55 to 65 캜 for 10 to 15 minutes, the aging temperature of the source is the same as the room temperature of 20 캜, the time is from 40 to 50 hours, and the temperature for absorption of the ginseng- And the time is 30 to 40 minutes.

Example Condition and inspection division Example 1 Example 2 Example 3

Source component and
content

Sugar (kg) One One One Egg (kg) 0.4 0.45 0.5 Garlic powder (kg) 0.3 0.35 0.4 Top powder (kg) 0.25 0.3 0.35 Plum extract (kg) 0.15 0.17 0.2 Starch syrup (kg) 0.1 0.13 0.15 Salt (kg) 0.03 0.04 0.05 Dough ratio Flour / Sauce (kg) 3.568 / 2.23 4.148 / 2.44 4.6375 / 2.65 Bathing conditions
Temperature (℃) 55 60 65 Time (min) 10 13 15 Aging condition Temperature (℃) 20 20 20 Time (hr) 40 45 50 Flavor component liquid absorption condition Temperature (℃) 70 73 75 Time (min) 30 35 40
Sensory test flavor 4.6 4.8 4.7 incense 4.7 4.9 4.8 Likelihood 4.6 4.9 4.7

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

[Comparative Examples 1 to 3]

Breads were prepared under similar conditions to the examples except that some conditions were changed as shown in Table 4 below. In particular, the garlic used in the comparative example was dried without roasting in sesame oil, and the goat's ganoderma component liquid was not used in the manufacturing process. The comparative examples show that the amount of wheat flour used when making dough is 2.576 kg, which is 1.6 times the total weight of 1.61 kg used in the case of Comparative Example 1, 4.148 kg which is 1.7 times the total weight of the source used in Comparative Example 2, 6.4225 kg, which is 1.75 times the total weight of 3.67 kg, was used.

Comparative Example Condition and Inspection division Comparative Example 1 Comparative Example 2 Comparative Example 3

Source component and
content

Sugar (kg) One One One Egg (kg) 0.2 0.2 0.7 Garlic powder (kg) 0.15 0.5 0.7 Top powder (kg) 0.1 0.5 0.5 Plum extract (kg) 0.07 0.08 0.4 Starch syrup (kg) 0.08 0.09 0.3 Salt (kg) 0.01 0.07 0.07 Dough ratio Flour / Sauce (kg) 2.576 / 1.61 4.148 / 2.44 6.4225 / 3.67 Bathing conditions
Temperature (℃) 40 40 80 Time (min) 5 5 20 Aging condition Temperature (℃) 20 20 20 Time (hr) 30 30 70 Flavor component liquid absorption condition Temperature (℃) - - - Time (min) - - -
Sensory test flavor 3.2 3.3 3 incense 3 3 3 Likelihood 3.1 3.2 3

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

The sensory test was carried out by freeing the bread prepared according to the conditions of the above Examples and Comparative Examples to 30 customers who visited the bakery operated by the present inventor free of charge and the flavor, And the results are shown in Tables 3 and 4, respectively.

As can be seen from the evaluation results shown in Tables 3 and 4, the garlic bread prepared under the conditions according to the present invention was evaluated in all parts of taste, flavor and preference. This evaluation is based on the fact that garlic is roasted in sesame oil to remove the bitter taste of garlic, and it has a flavor of sesame oil when it is eaten, and contains a top component. In the last step, the fragrant ingredient liquid extracted from the goat ginseng is absorbed by the bread, It is believed that the result is that you can feel the unique flavor and flavor of the goat ginseng.

Particularly, in Example 2, the highest sensory test score was obtained while the condition of each ingredient was located between Examples 1 and 3. Thus, Example 2 is an optimum condition for producing the bread of the present invention.

However, in the comparative examples, not only the contents of the respective ingredients constituting the source exceeded the range of the examples but also garlic was not roasted in sesame oil, and the product was not evaluated in the sensory test because it was not used in the manufacturing process .

From the above evaluation results, the garlic bread according to the present invention can be used not only to prevent the anemia because the garlic bread of the present invention is roasted in sesame oil to remove the bitter taste of garlic while making the sesame oil taste better, It is an advantageous invention to enable the user to feel the flavor and flavor unique to the ginseng ginseng by absorbing the component of the ginseng aroma component in the bread in the process.

1: chamber 2: goat ginseng aroma component liquid
3: bread 4: wire mesh
5: heater 6: circulation passage
7: Blower
S1: Stirring the garlic in sesame oil and drying
S2: Process of processing garlic and garlic into powder
S3: a step of producing and heating the sauce
S4: Step of aging the sauce
S5: Steps to make the sauce mixed with flour into a dough state
S6: molding the dough into bread form
S7: Steps to make baked dough in the oven
S8: Step of absorbing the ingredient liquid of the goat ginseng aroma into bread
Step S9: Covering the cover with the fragrance ingredient liquid
S10: Cooling the bread in a covered state
S11: Step of removing the cover from the cooled bread

Claims (3)

Frying the chopped garlic in sesame oil and drying (S1);
Processing the dried garlic and the dried garlic into a powder state (S2);
Preparing a sauce containing the garlic powder and the top powder and heating the sauce at 55 to 65 DEG C for 10 to 15 minutes (S3);
(S4) cooling the sauce heated by the hot water bath at room temperature for 40 to 50 hours;
Mixing the aged sauce with wheat flour to form a kneaded state (S5);
Molding the dough into bread form (S6);
Baking the molded dough in an oven to make bread (S7);
After removing the baked bread from the oven, the fragrant ingredient liquid extracted from the raw goat's ginseng was stored on the floor, and the resulting mixture was placed in a closed chamber 1 maintained at 70 to 75 ° C for 30 to 40 minutes to drive the blower 7, 1) Forcibly circulating the internal gas to allow the component liquid of the ginseng to be absorbed by the bread (S8);
A step (S9) of covering the cover with the liquid of the ginseng acid component of the goat to prevent the evaporation of the absorbed fragrance ingredient liquid before cooling the bread in which the ginseng aroma component liquid is absorbed;
Cooling the bread in a state that the cover is covered (S10); And
(S11) of removing the cover from the cooled bread,

The sauce contains 40 to 50 parts by weight of egg, 30 to 40 parts by weight of garlic powder, 25 to 35 parts by weight of top powder, 15 to 20 parts by weight of plum extract, 10 to 15 parts by weight of starch syrup, To 5 parts by weight,
The method of claim 1, wherein the ginseng root extract is extracted with a water vapor distillation apparatus.
[2] The method of claim 1, wherein the dough is mixed at a weight ratio of 1: 1.6 to 1: 1.75.
The method for producing garlic bread according to claim 1, wherein in step (S8), the solution containing the goat's ghanaic acid component liquid is absorbed by the bread, the cover having the solution of the ghana ghana component is put on the bread.

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