KR101585527B1 - Bread or cookie containing taro and manufacturing method of the same - Google Patents

Abstract

The present invention relates to bread or snack containing taro and a method for producing the same, wherein the bread or snack containing the taro is excellent in health and functional properties while having good taste and flavor by containing taro, and is suitable for children and examinees, busy modern man, It can be used as a snack or stock that is familiar to an old person.

Description

[0001] The present invention relates to a bread or a pastry containing taran and a preparation method thereof,

The present invention relates to bread or pastry containing taran and a process for their preparation.

In recent years, interest in well-being has increased in recent years, and interest in the study of foods that are not only good in taste but also able to supply deficient nutrients to the body and improve health can be increased. Vitamins and fibrin are typical examples of nutrients that modern people lack. Fibers are widely used in the food industry because they stimulate the intestines without helping digestion and absorption in the human field to help the intestines move and help prevent constipation.

The taro (soil egg, taro, Colocasia antiquorum var esculenta) is also called touren (lotus). It is native to tropical Asia and is widely grown as a vegetable. It grows well in a slightly humid place. It has a lot of starch and an elliptical shape, the outer surface is covered with fiber, and the small stigma is attached to the side. This juvenile is used for food. Juvenile juveniles are classified into mother, siblings, and grandchildren. Mogu is strong because of its strong taste. If the petiole is dry, it can eat any kind of breed, but most of the stem is strong. Taro is a thermophilic plant and it is difficult to cultivate in the north central region. Cultivation is relatively easy and planting seeds in the spring. It is very weak to dry, so when it is wet, give it water and put straw on the surface and cover it with grass. There are over 100 species in the world and more than 1,500 varieties are distributed in Korea, India and Indonesia. In Korea, the ancestors used to eat locally-enjoyed vegetables from ancient times, and they are cheaper than other local places, and when they boil, they are often used to make yukgyejang, It is estimated that the taro came into the country during or before the Goryeo Dynasty, and it is now planted mostly in the southern region, centering on the pearls. The premature planting of taro can be harvested from around July, but the endangered turtles are harvested from late September to October. It is cultivated only in the Nanji, and there are varieties such as Daegil, Red, Tang, and Tang. It is widely cultivated because of long cultivation period, and there are cultivars such as Chuncheon, Chungbuk, Chosun, Chungcheong, and Sopha.

On the other hand, root vegetables such as taro contain a large amount of fibrin. Especially, taro has high nutritional contents such as dietary fibers, minerals, essential amino acids and free sugars and is known to be useful as a health functional food. In addition to this, it is said that taro is a cold food which is known to lower the fever (turanic plaster), mucin (mucus component) is contained in large quantity to protect stomach and intestines, galactan (mucus component) And cholesterol lowering effects. In addition, it has melatonin secretion stimulating effect, and it is said to be effective to relieve insomnia. However, when ingesting taro as it is, it is preferable to eat it after removing it with rice hot or debris, because it tastes arine because of the potassium hydroxide contained in the taro.

Despite these excellent functions of taro, research on the practical commercialization of processed foods containing taro is still insufficient (Mun Ji-hye, et al., Journal of the Korean Society of Food Science and Nutrition). Accordingly, the inventors of the present invention have conducted studies on functional foods using taro, confirming that bread or sweets containing taro powder have excellent taste and flavor, thereby completing the present invention.

According to the report of the Korean Food and Drug Administration by Moon Ji-hye et al., Although it has been disclosed that the taro powder can be used as an additive for bread, cake or biscuits, the prior art has limited the content of the taro powder It is not indicated that high-quality bread or cookies can be produced. Korean Patent Laid-Open Publication No. 2012-0106140 discloses a taro confectionery and its manufacturing method. However, the taro confectionery is prepared by freeze-drying and then dipping taro, and the taro confectionery such as cookies and crackers of the present invention It is an invention about a completely different confectionery technology. Japanese Patent Publication No. 2012-152144 and Japanese Patent Laid-Open No. 2001-086934, which are produced by using rice flour and taro, can be said to be products closer to rice cake than to cookies. Japanese Patent Registration No. 3158786 and Japanese Patent Laid-Open No. 2006-101851 disclose a technique relating to taro bread to which a cow containing taro is added, but the bread itself does not contain taro. Japanese Patent No. 3273011 also discloses a taro-containing food containing various kinds of grain flour such as tar, rice flour and wheat flour. However, in the above-mentioned prior arts, in addition to the use of taro as a heat treatment, The present invention can be said to be an invention having a different technical structure from that of the present invention.

Korean Laid-Open Patent No. 2012-0106140 (Taran confectionery and its manufacturing method, disclosed on September 26, 2012) Japanese Laid-Open Patent Application No. 2012-152144 (Method for producing rice flour cookies and rice flour cookies, disclosed on Aug. 16, 2012) Japanese Patent No. 3158786 (registered trademark of Taro-containing processed food and bread, March 31, 2010) Japanese Patent Laid-Open No. 2006-101851 (Method of applying all fresh fruits such as taro, taro etc. raw vegetables, peach, persimmon, pear, pineapple, etc. as the active ingredient of bread) 2006.04.20. Japanese Patent No. 3273011 (Registration of food or food ingredients based on potatoes with taro, 2002.01.25.) Japanese Laid-Open Patent Application No. 2001-086934 (Daifuku rice cake and its manufacturing method, published on Apr. 03, 2001)

Mun, Ji - Hye et al., Nutritional Composition and Physicochemical Properties of Korean Taro Powder by Variety, Korean Journal of Food Science and Technology, 42 (5), 2010.

It is an object of the present invention to provide a bread or pastry containing taran and a process for producing the same.

The present invention relates to a tar containing bread, characterized in that it comprises 100 parts by weight of wheat flour and 1 to 8 parts by weight of taran powder. The taro powder may be obtained by removing the tar from the tar and then immersing the tar in the water for 12 to 36 hours, removing the taro which has been immersed in the tar, and then drying the powder by hot air drying.

The tar containing bread contains 30 to 50 parts by weight of one liquid or a mixed liquid thereof selected from the group consisting of water and milk, 15 to 25 parts by weight of eggs, 10 to 20 parts by weight of saccharides, 10 to 20 parts by weight of fats and oils About 0.5 to about 3 parts by weight of salt, about 5 to about 15 parts by weight of fermented yogurt, and about 2 to about 7 parts by weight of yeast.

The fermentation broth is prepared by mixing 100 parts by weight of yoghurt, 50 to 200 parts by weight of water and 10 to 30 parts by weight of sugar and fermenting for 24 to 48 hours to prepare a fermentation broth. Thereafter, 100 parts by weight of the fermentation broth, 50 to 200 parts by weight And 10 to 30 parts by weight of saccharides, and further fermenting the mixture for 4 to 6 hours.

The present invention also relates to a tarry-containing cookie characterized by comprising 100 parts by weight of wheat flour and 1 to 8 parts by weight of taran powder. The taro powder may be obtained by removing the tar from the tar and then immersing the tar in the water for 12 to 36 hours, removing the taro which has been immersed in the tar, and then drying the powder by hot air drying.

30 to 60 parts by weight of saccharides, 0.5 to 2 parts by weight of salt, 40 to 60 parts by weight of fats, 1 to 5 parts by weight of powdered milk and 30 to 60 parts by weight of eggs are added to the sweets containing the taro on the basis of 100 parts by weight of flour .

The present invention also provides a method for producing a bread containing taro.

Preferably, 100 parts by weight of flour (1 step), 1 to 8 parts by weight of taran powder, 30 to 50 parts by weight of a liquid one selected from water and milk, 15 to 25 parts by weight of eggs, 10 10 to 20 parts by weight of the oil, 0.5 to 3 parts by weight of the salt, 5 to 15 parts by weight of the fermented yogurt and 2 to 7 parts by weight of the yeast are mixed to prepare a bread dough;

(Step 2) The bread dough of the first step is firstly fermented at 20 to 30 ° C for 40 to 60 minutes and then fermented at 30 to 40 ° C for 40 to 60 minutes to prepare a bread fermented product. And

(Step 3) baking the two fermented breads at 160 to 250 DEG C for 10 to 40 minutes;

The present invention provides a method of producing a bread containing the tar.

In another aspect, the present invention provides a process for preparing confectionery containing tar.

Preferably, 100 parts by weight of wheat flour, 1 to 8 parts by weight of taran powder, 30 to 60 parts by weight of saccharides, 0.5 to 2 parts by weight of salt, 40 to 60 parts by weight of fats, 1 to 5 parts by weight of powdered milk, Preparing 30 to 60 parts by weight of a starch mixture, mixing the saccharide, salt, fat, milk powder, and egg to prepare a pasty batter mixture;

(Step B) 100 parts by weight of the wheat flour and 1 to 8 parts by weight of the tar powder are mixed in the pastry dough mixture of the step A to prepare a pastry dough; And

(Step C) baking the pastry product of the step B at 160 to 250 DEG C for 10 to 40 minutes;

The present invention provides a method for producing a confectionery containing the tar.

Hereinafter, the present invention will be described in detail.

In the bread or cake containing the taro of the present invention, the taro powder may be contained in an amount of 1 to 8 parts by weight based on 100 parts by weight of wheat flour, wherein the taro powder is more than 8 parts by weight or the taro powder is less than 1 part by weight , The texture, taste, color, and aroma of the bread or sweets are lowered overall, and the health functionalities of the taro are not well imparted.

The taro powder used in the preparation of the bread or the confectionery containing the taro may be one obtained by removing the shell of the raw taro shell, immersing it in water, removing the taro which has been immersed in the taro shell, May preferably be 12 hours or longer, preferably 12-36 hours, and more preferably 24-36 hours. Immersing the taro in water is to remove the distinctive argin taste of the taro. The tar which is immersed in water to remove the arnine flavor can be dried by hot air after removing the water, and is preferably dried for 12 to 36 hours, more preferably for 18 to 30 hours using hot air at 50 to 60 ° C good. The turmeric powder prepared by hot air drying has better water binding ability than the powdered turan powder by using other processing method, so that the viscosity of the powder itself is increased and the viscosity of the bread or pastry is increased by kneading, So as to improve the texture. In the case of the freeze - drying of taro powder, the degree of luxury and texture after baking bread or cookies is lower than that of hot - air dried ones. In addition, when the raw taro is heat-treated after hot-air drying or freeze-dried, it is not preferable to add it to bread or pastry.

The wheat flour used in the production of the bread or snack containing the taran may be at least one flour selected from the group consisting of high-strength, gravity-rich and powdery wheat flour. In the production of bread, at least one of high- It is preferable to use at least one kind of gravitational force or shear force at the time of manufacturing the sweets.

The tar containing bread may contain any of the usual bread making materials, but preferably includes one liquid or a mixture thereof selected from water and milk, eggs, sugars, oils, yogurt fermentation Species and yeast may be added

The content of the above components is not particularly limited and can be appropriately adjusted according to the preparation conditions of the bread. Preferably, the content of the components is in the range of 30 to 100 parts by weight, 10 to 20 parts by weight of a sugar, 0.5 to 3 parts by weight of salt, 5 to 15 parts by weight of a fermented yogurt and 2 to 7 parts by weight of yeast have.

When water and milk are mixed and added to bread, the mixing ratio thereof is not particularly limited. It is also possible to use goat milk or alternative dairy products instead of milk, or milk made from milk powder.

As the saccharide, at least one selected from sugar, sugar powder, oligosaccharide and honey may be used. As the above-mentioned fats and oils, any of commonly used fats for the manufacture of food may be used, and preferably at least one fats selected from sunflower seed oil, corn oil, soybean oil, canola oil, grape seed oil, butter, margarine, Can be used. As the powdered milk, at least one selected from whole milk powder and skim milk powder can be used. At this time, other egg products such as duck, quail eggs and goose eggs may be used instead of the eggs.

In the present invention, milk, saccharide, fat, milk powder, and egg may be all of the above-mentioned conditions.

The yeast can be used in any state, preferably selected from bio-yeast, dry yeast, and instant dry yeast, and more preferably, bio-yeast is used. The raw yeast is semi-solid and has a shelf life of less than one month. Dry yeast is dried in small granules and has a shelf life of less than one year. Dry yeast is preferably dissolved in warm water at room temperature and activated for 10 to 30 minutes. Instant dry yeast can be used directly in bread dough, and distribution period is within 6 months.

The yoghurt fermentation species may be any fermented yogurt fermented product manufactured by a conventional method, and may be fermented by using any commercially available yogurt or a yogurt produced at home. The fermentation broth is prepared by mixing 100 parts by weight of yogurt, 50 to 200 parts by weight of water and 10 to 30 parts by weight of sugar and fermenting for 24 to 48 hours to prepare a fermentation broth. Then, 100 parts by weight of the fermentation broth, 50 to 200 parts by weight And 10 to 30 parts by weight of saccharides, followed by further fermentation for 4 to 6 hours. At this time, the mixing conditions such as fermentation conditions, yogurt, water, saccharides, and flour can be adjusted depending on the situation. The yogurts are prepared by fermenting milk with lactic acid bacteria, and any of them can be used as long as the total number of lactic acid bacteria is 10 ^{5 to 13} / ml. It is preferable that at least one of the strong flour and the gravity flour is used for the wheat flour. In the production of the yoghurt fermentation species, the temperature is preferably room temperature, and preferably 20 to 40 ° C. When yogurt fermented seeds are used, the flavor is improved and the digestion is good. As compared with those using yeast, the natural fermentation effect is excellent, so that the storage stability of the bread is increased and those who are reluctant to use bread easily ingest it can do.

In addition, at least one selected from powdered milk and active gluten may be added to the bread containing the taro. The content of the above components is not particularly limited and may be appropriately adjusted according to the preparation conditions of bread. Preferably, 1 to 5 parts by weight of powdered milk and 1 to 15 parts by weight of active gluten are selected based on 100 parts by weight of wheat flour One or more species may be added.

In addition, any bread that is commonly used as an additive for various breads to improve the taste, flavor and texture of the bread may be added to the bread containing the taro. The bread containing the taro can also be prepared by adding conventional additives such as cream, bean jam, various vegetables, cheese, and nuts to the inside of the bread.

The confectionery containing the taro may include any conventional confectionery materials, but preferably saccharides, salts, oils, milk and eggs may be added. The content of the above components is not particularly limited and may be appropriately adjusted according to the preparation conditions of the confectionery. Preferably, 30 to 60 parts by weight of saccharides, 0.5 to 2 parts by weight of salt, 60 to 60 parts by weight of milk powder, 1 to 5 parts by weight of powdered milk and 30 to 60 parts by weight of egg.

In addition, nuts may be added to the above-mentioned taro containing sweets. The content of the components is not particularly limited and may be appropriately adjusted according to the preparation conditions of the confectionery, but preferably 1 to 10 parts by weight of nuts may be added based on 100 parts by weight of wheat flour. Any of the above nuts may be added, and preferably at least one selected from almonds, walnuts, peanuts, pine nuts, pistachios, sunflower seeds, macadamia, pecans, hazelnuts, cashew nuts and pumpkin seeds may be added.

On the other hand, in the production of bread or confectionery containing taro, any additive used in the production of ordinary bread or confectionery may be added as long as it can improve the taste, flavor, flavor, texture or quality of bread or confectionery . In addition, the preparation of each bread or pastry dough is not subject to the method of the present invention, and can also be made by using conventional bread or pastry manufacturing methods. The mixing step of each component (material) can be arbitrarily changed in order and kneaded. Bread or pastry dough can be prepared by kneading for 10 to 30 minutes. Preferably, kneading is carried out for 5 to 15 minutes. Each bread or pastry dough can be baked at 160-250 ° C for 10-40 minutes, depending on the condition of the oven and the condition of the dough.

The present invention relates to bread or snack containing taro and a method for producing the same, wherein the bread or snack containing the taro is excellent in health and functional properties while having good taste and flavor by containing taro, and is suitable for children and examinees, busy modern man, It can be used as a snack or stock that is familiar to an old person.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart illustrating a method of making a bread containing taro in accordance with the method of the present invention.
Fig. 2 is a flow chart showing a method for producing confectionery containing taro by the method of the present invention. Fig.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

≪ Example 1 > < Comparative Example 1 > Setting conditions for containing the taro powder in bread or confectionery &

Starch particles begin to swell as temperature rises above the beginning of gelatinization as in the following RVA curve (rapid visco-analyzer curve), and the swollen starch particles are in close contact with each other to cause friction Shear stress is generated and the viscosity is increased (* viscosity: bonding strength with starch water). The pasting temperature represents the starting point of this viscosity increase. Peak viscosity refers to the water binding force of starch or mixture, which is a factor that determines the quality of the final product. The lowest viscosity refers to that the starch particles are broken and the viscosity decreases to the minimum viscosity. The final viscosity is the viscosity when the heating is stopped and cooled to 50 ° C, and the difference (breakdown) between the peak and the lowest point is an index indicating the stability of the starch particle during processing minus the lowest point at the peak . In addition, the value indicating the gelation and aging of starch by rearrangement of starch molecules is represented by a difference (Setback) between the final viscosity and peak viscosity.

Therefore, in order to determine the proper addition ratio of the taran powder, the degree of gelatinization and the viscosity of the taran powder were determined according to the mixing conditions of the wheat flour and the taran powder.

For this purpose, samples having the intact powders in the turmeric powder and the sieves mixed according to the conditions shown in Table 1 were analyzed for Beginning of gelatinization, Peak viscosity, or Maximum viscosity using a Micro Visco Amylo Graph (Brabender, Germany) viscosity, breakdown of peak and trough, and setback (index of gelling and aging of starch by rearrangement of starch molecules) between final viscosity and peak viscosity. Respectively. In this case, the taro powder used was obtained by removing the shell of raw taro shell, dipping it in water for 24 hours, removing water, drying it with hot air at 55 ° C for 24 hours, and pulverizing it to 180 mesh.

Name of sample flour
(g, strong) Taran powder (g) Beginning of gelatinization
(° C) Maximum viscosity
(BU) Breakdown
(BU) Setback
(BU) Control group 100 0 80.47 45.67 11.67 38.33 Example 1-1 97 3 81.03 40.33 11.67 33.00 Examples 1-2 95 5 81.70 40.67 11.67 32.00 Example 1-3 93 7 82.20 39.33 11.67 30.33 Comparative Example 1-1 90 10 82.93 37.00 9.33 28.00 Comparative Example 1-2 80 20 83.50 32.67 8.00 24.00 Comparative Example 1-3 60 40 87.50 21.00 4.33 13.67 Comparative Example 1-4 40 50 94.10 12.00 2.67 11.33 Comparative Example 1-5 20 80 32.67 6.67 0.33 7.00 Comparative Example 1-6 0 100 39.37 3.67 0.00 4.33

As a result of analyzing the gelatinization characteristics of the taro powder, when the results of each of the above Table 1 were used, when the taro powder was used in an amount of 8 parts by weight based on 100 parts by weight of wheat flour (Examples 1-1 to 1-3) The results showed that the viscosity and stability at the time of gelatinization were similar to those of the non - agar powder. Therefore, the mixing conditions of the wheat flour and the taran flour for preparing the bread or the confectionery containing the taran of the present invention were 1 to 8 parts by weight of the taran powder based on 100 parts by weight of the flour.

≪ Examples 2-1 to 2-6 and Comparative Examples 2-1 to 2-5. Preparation of Taran Bread with Different Taro Powder Contents>

The taro bread was prepared using the materials described in the conditions of Table 2 below. The taro powder used was the same taro powder as that of the hot air drying in Example 1. For the preparation of taran bread (morning bread), each material was modified and all materials except margarine were added to a mixing ball and mixed for 2 minutes using a kneader (RRK 150WH, KitchenAid, US) to prepare a dough mixture. When the ingredients were mixed, margarine was added to the kneaded mixture to form a gluten film, which was kneaded for 7 minutes to prepare a bread dough. The bread dough was firstly fermented at 27 DEG C for 50 minutes, and then the first fermented bread dough was divided into 20 g portions. The divided kneaded product was further fermented at 35 ° C for 45 minutes, and then baked in an oven having a temperature of 190 ° C / 160 ° C for 12 minutes to prepare taran bread. 100 g of commercially available yogurt (Namyangbullis), 100 g of water and 20 g of honey were mixed and placed in a sterilized glass bottle and fermented at 25 ° C for 36 hours. Then, 100 g of the above fermented broth, 100 g of high- Were mixed and kneaded and fermented at 25 캜 for 5 hours with lapping.

Condition Strong
(g) Taro powder
(g) Sugar
(g) Margarine (g) Salt
(g) Powdered milk
(g) Yogurt fermentation species
(g) Saint Joseph
(g) egg
(g) milk
(g) Active gluten (g) total
(g) Example 2-1 97 3 14 14 1.6 2 10 3 20 45 10 219.6 Example 2-2 95 5 14 14 1.6 2 10 3 20 45 10 219.6 Example 2-3 93 7 14 14 1.6 2 10 3 20 45 10 219.6 Examples 2-4 100 3 14 14 1.6 2 10 3 20 45 7 219.6 Example 2-5 100 5 14 14 1.6 2 10 3 20 45 5 219.6 Examples 2-6 100 7 14 14 1.6 2 10 3 20 45 3 219.6 Comparative Example 2-1 90 10 14 14 1.6 2 10 3 20 45 10 219.6 Comparative Example 2-2 85 15 14 14 1.6 2 10 3 20 45 10 219.6 Comparative Example 2-3 100 10 14 14 1.6 2 10 3 20 45 0 219.6 Comparative Example 2-4 100 15 14 14 1.6 0 10 3 20 42 0 219.6 Comparative Example 2-5 100 0 14 14 1.6 2 10 3 20 45 10 219.6

≪ Comparative Examples 2-6 to 2-8. Preparation of Taran Bread with Different Taro Powder and Fermentation Conditions>

Comparative Example 2-6. Using freeze-dried taro powder

Taran bread was prepared under the same conditions as in Example 2-3 except that the raw taro which had been dipped in water was removed by freeze drying without hot air drying and pulverized into 180 mesh.

Comparative Example 2-7. Using hot air dried taro powder after the addition

Toray bread was prepared under the same conditions as in Example 2-3 except that the raw taro obtained by removing the skin after immersion in water was added for 20 minutes and then dried with hot air at 55 ° C for 24 hours and pulverized to 180 mesh Respectively.

Comparative Example 2-8. Use the East East Bay

Previous experiments have shown that 4 g of raw yeast is fermented in the same size of bread dough, as if 10 g of yogurt fermented seeds and 3 g of raw yeast were added. Thus, in the same manner as in Example 2-3, taran bread was prepared, 4 g of raw Eastman was added, and the remaining 9 g of water was added (no yogurt fermented seed was added).

≪ Examples 3-1 to 3-6 and Comparative Examples 3-1 to 3-5. Preparation of Taran Sweets with Different Taran Powder Contents>

The materials described in Table 4 below were used to prepare the taro confectionery. The taro powder used was the same taro powder as that of the hot air drying in Example 1. For the preparation of the taro confection, each material was modified and mixed. Mixing of the ingredients was carried out step by step. First, the butter was gently whipped in a mixing bowl with a whisk (RRK150WH, KitchenAid, US), and then sugar, sugar powder and salt were added to the butter and whipped again to form a cream. A small amount of eggs were added to the creamy mixture, and the mixture of the powder, powdered milk and almond powder was mixed again. The above materials were finally mixed well to make a cake dough. The kneaded dough was put into a syringe pouch with a star-shaped pod and woven in a rose-like shape on an iron plate, and then baked in an oven at 190 ° C / 160 ° C for 15 minutes Taran confectionery.

Condition weak flour
(g) Taro powder
(g) Sugar powder (g) Sugar
(g) Salt
(g) egg
(g) Powdered milk
(g) butter
(g) Almond powder
(g)
Total (g) Example 3-1 97 3 15.1 30.3 One 48.4 3 55.5 5 258.3 Example 3-2 95 5 15.1 30.3 One 48.4 3 55.5 5 258.3 Example 3-3 93 7 15.1 30.3 One 48.4 3 55.5 5 258.3 Example 3-4 100 3 15.1 30.3 One 48.4 3 55.5 2 258.3 Example 3-5 100 5 15.1 30.3 One 48.4 3 53.5 2 258.3 Examples 3-6 100 7 15.1 30.3 One 48.4 One 53.5 2 258.3 Comparative Example 3-1 90 10 15.1 30.3 One 48.4 3 55.5 5 258.3 Comparative Example 3-2 85 15 15.1 30.3 One 48.4 3 55.5 5 258.3 Comparative Example 3-3 100 10 15.1 30.3 One 48.4 0 53.5 0 258.3 Comparative Example 3-4 100 15 14.1 28.3 One 46.4 0 53.5 0 258.3 Comparative Example 3-5 100 0 15.1 30.3 One 48.4 3 55.5 5 258.3

< Comparative Example  3-6 and 3-7. Preparation of Taran Sweets with Different Preparation Conditions of Taran Powder>

Comparative Example  3-6. Using freeze-dried taro powder

The taro cake was prepared under the same conditions as in Example 3-2 except that the taro obtained by removing the shells immersed in water was lyophilized without hot air drying and pulverized to 180 mesh (Comparative Example 2-6).

Comparative Example 3-7. Using hot air dried taro powder after the addition

The taro cake was prepared under the same conditions as in Example 3-2 except that the raw taro obtained by removing the shell was dried for 20 hours in hot air at 55 ° C for 24 hours and pulverized to 180 mesh (The tarane powder used in Comparative Example 2-7).

<Experimental Example 1: Confirmation of physical properties of taro bread>

Experimental Example 1-1. Chromaticity

The color of the taro bread of Example 2 and Comparative Example 2 was confirmed and is shown in Table 5. The taro bread was cut into longitudinal axes and a colorimeter (CR-300, manufactured by Fuji Photo Film Co., Ltd.) with a standard white plate (L = 96.32 [lightness], a = -0.14 [redness degree], b = 2.05 (A, -: greenness, +: redness) and yellowness (b, -: blueness, +) : yellowness).

Referring to Table 5, it can be confirmed that the respective color conditions of the taro breads of Comparative Examples 2-1 and 2-3, in which the amount of taro added is more than 8 parts by weight based on 100 parts by weight, greatly vary. That is, it was found that the lightness was lowered and the degree of greenness was increased and the degree of yellowness was increased in the redness degree. Therefore, it was judged that the amount of the tarrying agent was within 8 parts by weight based on 100 parts by weight,

Condition Brightness (L) Redness (a) Yellow color (b) Example 2-1 85.19 -0.32 14.04 Example 2-2 85.27 -0.33 15.36 Example 2-3 84.24 -0.08 15.16 Examples 2-4 85.77 -0.35 14.57 Example 2-5 85.65 -0.28 15.12 Examples 2-6 84.76 -0.07 15.42 Comparative Example 2-1 78.86  0.55 18.28 Comparative Example 2-3 77.34 0.63 19.03 Comparative Example 2-5
(Containing no taran) 92.74 -0.56 12.89

Experimental Example 1-2. texture

Texture measurements were made using TA.XT plus Texture Analyzer (Stable micro systems, England) (measuring conditions: probe: p / 36 mm, pre-test speed: 2.00 mm / hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were measured by using a three-point centrifugal force, target mode: strain, time: 3, The texture characteristics of each bread were measured with a size of 6x6x2cm after cutting the sample.

Condition burglar Attachment Resilience Coherence Gum Chewiness Example 2-1 3995 -34 0.76 0.52 2087 1585 Example 2-2 3663 -32 0.79 0.53 1957 1541 Example 2-3 3685 -26 0.78 0.54 1990 1546 Examples 2-4 3985 -35 0.78 0.55 2064 1536 Example 2-5 3734 -32 0.77 0.54 1977 1543 Examples 2-6 3674 -28 0.77 0.56 1955 1563 Comparative Example 2-1 6434 -58 0.73 0.49 3129 2274 Comparative Example 2-5 4636 -23 0.78 0.51 2479 1925 Comparative Example 2-6 5654 -42 0.74 0.49 2745 2024 Comparative Example 2-7 5465 -43 0.73 0.48 3134 2153 Comparative Example 2-8 5777 -43 0.74 0.49 2853 2034

As a result of the experiment, it can be seen that the texture condition of each of the taro breads of Comparative Example 2-1 in which the amount of taro added is more than 8 parts by weight based on 100 parts by weight of taro bread greatly varies. Also, the taran breads of Comparative Examples 2-6 and 2-7 and the taran breads of Comparative Example 2-8, which used taran powder not subjected to hot air drying as in the present invention, were similarly poor in texture conditions. Therefore, it was judged that it was good to use a yogurt fermented product to produce a texture of bread, in which the amount of taro added was less than 8 parts by weight based on 100 parts by weight, using hot air-dried taro powder, and using a yogurt fermented product.

<Experimental Example 2: Sensory Evaluation on Taran Bread>

(10 points: very good, 5 points: normal, 0 points) for 50 persons of both sexes who did not restrict the age, taste, flavor, texture and elasticity of the bread of Example 2 and Comparative Example 2 : A numerical value of 0 to 10 was assigned on a very bad basis). The sensory evaluation was made after 1 hour of eating the bread after the bread was prepared. Bread for evaluation was cut to a certain size and placed in a personal container with a three-point random number and presented on a personal screen with a partition and controlled lighting. The sensory evaluation results are shown in Table 7 below.

Condition flavor incense Texture color Resilience Example 2-1 8.8 8.8 8.7 8.5 8.8 Example 2-2 8.7 8.7 8.0 8.4 8.6 Example 2-3 9.1 9.1 9.0 8.9 9.1 Examples 2-4 8.4 8.9 8.7 8.3 8.2 Example 2-5 8.5 8.2 7.9 8.4 8.6 Examples 2-6 9.4 8.6 8.9 8.8 9.3 Comparative Example 2-1 5.5 4.8 4.5 5.3 4.5 Comparative Example 2-2 3.4 5.4 4.4 4.4 4.7 Comparative Example 2-3 5.3 4.5 4.3 4.5 4.4 Comparative Example 2-4 4.4 5.6 4.6 4.6 3.5 Comparative Example 2-5 5.7 5.7 5.5 7.3 5.6 Comparative Example 2-6 5.6 7.8 5.4 8.4 5.8 Comparative Example 2-7 5.9 7.9 5.7 8.5 5.4 Comparative Example 2-8 6.6 7.8 4.6 8.5 6.5

Referring to Table 7, the taro breads of Examples 2-1 to 2-6 of the present invention containing 1 to 8 parts by weight of the taro powder based on 100 parts by weight of wheat flour were all excellent in taste, flavor, texture, color and elasticity I was evaluated. On the contrary, the taro breads of Comparative Examples 2-1 to 2-4 having high tar content did not have a high degree of preference in general, which was worse than the ordinary breads of 2-5 without taro powder. That is, the quality of the bread was not high even when the taro powder was not added, but the quality of the bread was lower than that of the bread. On the other hand, the taran bread of Comparative Example 2-6 and the taran bread of Comparative Example 2-7 using the hot-air dried taran powder after the hot pot-dried taran powder instead of the hot-air dried taran powder were also found to have poor texture and elasticity . In addition, it was confirmed that the taro bread of Comparative Example 2-8 in which raw yeast was added without adding the yogurt fermented seed was also lower in taste, flavor, and texture than the taro bread of Examples 2-1 to 2-6.

<Experimental Example 3> Confirmation of physical properties of taro confectionery>

Experimental Example 3-1. Chromaticity

The color of the taro confectionery of Example 3 and Comparative Example 3 was analyzed in the same manner as described in Experimental Example 1-1, and the results are shown in Table 8.

Referring to Table 8, it was confirmed that the color intensity of the taro confectionery, when the amount of taro added was less than 8 parts by weight based on 100 parts by weight of the taro bread, was most suitable for coloring the confectionery.

Sample (confection) Brightness (L) Redness (a) Yellow color (b) Example 3-1 62.50 6.87 18.65 Example 3-2 62.97 6.84 18.72 Example 3-3 66.15 6.16 18.82 Comparative Example 3-1 55.82 7.56 19.42 Comparative Example 3-3 53.43 7.94 19.34 Comparative Example 3-5
(Containing no taran) 65.09 6.22 18.16

Experimental Example 3-2. texture

The texture was confirmed in the same manner as in Experimental Example 1-2 (specific condition: probe: p / 5 mm, pre-test speed: 2.00 mm / sec, test speed: 1, post- , time: 3, triffer force: 5 g), and the cookies were uniformly measured at a height of 0.5 cm.

Condition burglar Example 3-1 4851 Example 3-2 4111 Example 3-3 4006 Example 3-4 4756 Example 3-5 4556 Examples 3-6 4356 Comparative Example 3-1 3487 Comparative Example 3-3 3472 Comparative Example 3-5 5087 Comparative Example 3-6 3845 Comparative Example 3-7 3745

As a result of the experiment, it can be seen that the strength conditions of the confectionery in the taro confections of Comparative Examples 3-1 and 3-3 in which the amount of the taro added exceeds 8 parts by weight based on 100 parts by weight of the taro. Also, in the case of the taro breads of Comparative Examples 3-6 and 3-7 in which the taro powder was not subjected to hot air drying as in the present invention, the respective texture conditions were not good. Therefore, it was determined through the above experiment that it is good for the texture of the sweets to be used that the amount of the tar added is within the range of 8 parts by weight based on 100 parts by weight, and the hot air-dried tar powder is used.

< Experimental Example  4. Sensory Evaluation of Taran Sweets>

(10 points: very good, 5 points: normal, 0 points: very good) for 50 persons, both male and female, without age restriction on the taste, smell, texture and color of the confectionery of Example 3 and Comparative Example 3 And a numerical value of 0 to 10 was assigned on the basis of badness). The sensory evaluation was made after 1 hour of eating the cookies after eating them. The cookies for evaluation were cut to a certain size and placed in a personal container with a three-point random number and placed in a personalized inspection room with a partition and lighting. The sensory evaluation results are shown in Table 10 below.

Condition flavor incense Texture color Example 3-1 8.7 7.8 8.5 7.4 Example 3-2 7.1 8.7 8.6 8.5 Example 3-3 9.5 9.0 8.9 8.8 Example 3-4 8.7 9.1 8.9 8.5 Example 3-5 7.7 8.8 8.3 7.6 Examples 3-6 8.3 8.6 7.4 8.5 Comparative Example 3-1 5.0 4.8 4.7 5.6 Comparative Example 3-2 3.7 5.6 3.0 4.5 Comparative Example 3-3 5.8 4.5 4.8 5.4 Comparative Example 3-4 4.9 5.6 3.7 4.8 Comparative Example 3-5 5.0 5.6 5.8 7.4 Comparative Example 3-6 5.6 8.7 4.8 8.6 Comparative Example 3-7 5.7 8.0 5.4 8.5

Referring to Table 10, the taro confectionery of Examples 3-1 to 3-6 in which 1 to 8 parts by weight of the taro powder was contained on the basis of 100 parts by weight of wheat flour showed excellent evaluation in terms of taste, flavor, texture and color It is confirmed that it is a candy having high acceptance degree. On the contrary, the taro confectionery of Comparative Examples 3-1 to 3-4 having high tar content did not have a high overall acceptability, which was worse than that of the general confectionery of Comparative Example 3-5 in which taro powder was not contained. That is, although the quality of the cookies was not high even when the taro powder was not added, it was found that the quality of the bread was lower than that of the cake. On the other hand, the taro cake of Comparative Example 3-6 using the freeze-dried taro powder instead of the hot-air dried taro powder and the taro cake of Comparative Example 3-7 using the taro cake and the hot-air dried taro powder after the increase were found to have poor texture and elasticity .

Claims (9)

100 parts by weight of wheat flour, 1 to 8 parts by weight of taran powder, 1 kind of liquid selected from water and milk, 30 to 50 parts by weight of a mixture thereof, 15 to 25 parts by weight of eggs, 10 to 20 parts by weight of saccharides, 0.5 to 3 parts by weight of salt, 5 to 15 parts by weight of fermented yogurt and 2 to 7 parts by weight of yeast,
Wherein the taro powder is dipped in water for 12 to 36 hours after the taro shell is removed, and the taro which has been immersed is taken out to remove water and then dried by hot air to powder. delete delete The method according to claim 1,
The fermentation broth is prepared by mixing 100 parts by weight of yoghurt, 50 to 200 parts by weight of water and 10 to 30 parts by weight of sugar and fermenting for 24 to 48 hours to prepare a fermentation broth. Thereafter, 100 parts by weight of the fermentation broth, 50 to 200 parts by weight And 10 to 30 parts by weight of saccharides are mixed and further fermented for 4 to 6 hours. 1 to 8 parts by weight of wheat flour, 1 to 8 parts by weight of taran powder, 30 to 60 parts by weight of saccharides, 0.5 to 2 parts by weight of salt, 40 to 60 parts by weight of fats and oils, 1 to 5 parts by weight of powdered milk and 30 to 60 parts by weight of eggs ,
Wherein the taro powder is dipped in water for 12 to 36 hours after the taro shell is removed, and the taro which has been immersed in the taro is removed to remove water and then dried by hot air to powder. delete delete (1 step) 100 parts by weight of wheat flour, 1 to 8 parts by weight of taran powder, 1 kind of liquid selected from water and milk, 30 to 50 parts by weight of a mixture thereof, 15 to 25 parts by weight of eggs, 10 to 20 parts by weight of saccharides 10 to 20 parts by weight of fat, 0.5 to 3 parts by weight of salt, 5 to 15 parts by weight of fermented yogurt and 2 to 7 parts by weight of yeast are mixed to prepare a bread dough;
(Step 2) The bread dough of the first step is firstly fermented at 20 to 30 ° C for 40 to 60 minutes and then fermented at 30 to 40 ° C for 40 to 60 minutes to prepare a bread fermented product. And
(Step 3) baking the two fermented baked goods at 160 to 250 DEG C for 10 to 40 minutes,
Wherein the taro powder is dipped in water for 12 to 36 hours after the taro shell is removed, and the taro which has been immersed in the taro is taken out to remove water and then dried by hot air to powder. (Process A) 100 parts by weight of wheat flour, 1 to 8 parts by weight of taran powder, 30 to 60 parts by weight of saccharides, 0.5 to 2 parts by weight of salt, 40 to 60 parts by weight of fats, 1 to 5 parts by weight of powdered milk, Preparing a portion, and mixing the saccharide, salt, fat, milk powder and egg to prepare a pasty dough mixture;
(Step B) 100 parts by weight of the wheat flour and 1 to 8 parts by weight of the tar powder are mixed in the pastry dough mixture of the step A to prepare a pastry dough; And
(Step C) baking the pastry product of the step B at 160 to 250 DEG C for 10 to 40 minutes; Lt; / RTI &gt;
Wherein the taro powder is obtained by removing the tar from taro, dipping the taro shell in water for 12 to 36 hours, removing the taro which has been immersed in the taro, removing moisture, and then drying it by hot air to powder.

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