KR101585655B1

KR101585655B1 - sauce for toast using Orostachys japonicus and manufacturing method thereof, baguette toast

Info

Publication number: KR101585655B1
Application number: KR1020150132446A
Authority: KR
Inventors: 마옥천
Original assignee: 마옥천
Priority date: 2015-09-18
Filing date: 2015-09-18
Publication date: 2016-01-25

Abstract

The present invention relates to toast sauce using Orostachys japonicas, a preparing method thereof, and a toasted baguette prepared thereby, and more specifically to toast sauce which is prepared in such a manner that the sugar content is reduced to be beneficial to health while conservation stability is improved, and which is tasty when eating with bread, to a preparing method thereof, and to a baguette spread with the toast sauce and then toasted. The toast sauce using Orostachys japonicas of the present invention is prepared by mixing a base composition including 50 to 150 parts by weight of milk, 40 to 100 parts by weight of sugar, 20 to 50 parts by weight of mayonnaise, and 10 to 30 parts by weight of eggs with respect to 100 parts by weight of butter with Orostachys japonicas powder or Orostachys japonicas extracts.

Description

[0001] The present invention relates to a toast source, a baguette toast,

The present invention relates to a toasted sauce, a method for manufacturing the same, and a baguette toast. More particularly, the present invention relates to a toasted sauce having a good long-term shelf life And a baguette toast made by baking toasted sauce on bread.

Toast is baked as thinly baked bread or thinly sliced butter, as is well known, and it is edible with beverage or milk, or sandwich with ham, sausage, various cheese, boiled egg, vegetables and fruits.

In order to increase the taste of the toast and to enjoy the food, the toast is added to the toast so that the jam or sauce is added to the toast Eat after buried.

Korean Patent Laid-Open Publication No. 10-2013-0085066 discloses a sauce for toast and a method for producing the sauce, and Korean Patent No. 10-0576749 discloses a toast sauce.

Thus, conventionally, toast sauce is generally made by baking bread to make toast and then eating toast. Such toast sauce has a problem in that the sweet taste is too strong and the preservability is poor.

In addition, the conventional toast sauce is baked and baked on the surface of the baked bread, otherwise it is not suitable as a sauce to be baked before baking.

1. Korean Patent Publication No. 10-2013-0085066: Sauce for toast and method for producing the same 2. Korean Registered Patent No. 10-0576749: Toast Sauce

The present invention has been made to overcome the above problems, and it is an object of the present invention to provide a toast sauce which can be well mixed with bread due to the characteristics of bread to be baked before baking, The purpose is to provide a method.

It is another object of the present invention to provide a baguette toast which is obtained by baking a toasted sauce on baguette bread.

In order to attain the above object, the present invention provides a toasted sauce comprising 50 to 150 parts by weight of milk, 40 to 100 parts by weight of sugar, 20 to 50 parts by weight of mayonnaise, 10 to 30 parts by weight of egg, Is mixed with the < RTI ID = 0.0 > < / RTI >

The wort extract is characterized in that it is extracted with at least one extraction solvent selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol or a mixture thereof.

The wort extract is extracted from a fermented product obtained by fermenting at 10 to 30 ° C for 1 to 6 months after mixing 40 to 60 parts by weight of brown sugar with respect to 100 parts by weight of raw wort.

And the sweet potato emulsion is further mixed in the base composition.

In order to accomplish the above object, the present invention provides a method for producing a toasted sauce, comprising: mixing 50 to 150 parts by weight of milk, 40 to 100 parts by weight of sugar, 20 to 50 parts by weight of mayonnaise, 30 parts by weight of a water-soluble organic solvent to form a base composition; And adding 0.5 to 10 parts by weight of a saliva powder or a saliva extract to 100 parts by weight of the base composition.

Wherein the base composition of the composition step comprises a) mixing sugar and milk, b) adding mayonnaise to the mixture of step a), and c) adding milk to the mixture of step b) And d) adding butter and the melted butter to the mixture of step c), and mixing.

The addition step further comprises adding 0.1 to 5 parts by weight of sweet potato milk to 100 parts by weight of the base composition.

In order to achieve the above object, the present invention provides a baguette toast, wherein the sauce is baked on a cut face of a baguette bread.

As described above, the present invention can increase the long-term preservability of the toast sauce without using a conventional synthetic preservative while reducing the sugar content so as to be useful for health.

In addition, the present invention uses butter and eggs to add the flavor of bread when baked on the bread, so that it can be well mixed with bread.

Hereinafter, a toast source, a method of manufacturing the same, and a baguette toast using the beverage according to a preferred embodiment of the present invention will be described in detail.

According to an embodiment of the present invention, the toast source using the wafers is formed by mixing the powdered or salted extract with a base composition containing butter, sugar, mayonnaise and egg.

As an example, the base composition may be prepared by mixing 50 to 150 parts by weight of milk, 40 to 100 parts by weight of sugar, 20 to 50 parts by weight of mayonnaise, and 10 to 30 parts by weight of eggs with respect to 100 parts by weight of butter.

The base composition of the present invention reduces the amount of sugar, and by using the butter and the egg, it is possible to add the flavor of the bread and blend with the bread when baked on the bread.

0.5 to 10 parts by weight, relative to 100 parts by weight of the base composition, is added. These worts powder or wort extract inhibits sourness and degeneration of the sauce.

Orostachys japonicus is a perennial herbaceous plant of Crassulaceae, and its height is more than 30㎝ and it is meat quality. In the present invention, the feed is used in the form of a powder or an extract. Wassong powder or wort extract can use various organs or parts of wastes (such as leaves, flowers, stems, husks and seeds).

The wars powder is obtained by drying and pulverizing raw raw material. Preferably from 100 to 300 mesh size.

The extract of Wassong is obtained, for example, by adding an extraction solvent to the dried Wassong. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.

As an example of the extraction, an extraction solvent may be added in an amount of 6 to 20 times by weight of the extraction solvent, and then subjected to hot water extraction or cold extraction or warm-up extraction at 20 to 150 ° C for 1 to 24 hours. It goes without saying that the extract obtained by using the extraction solvent can be obtained in the form of powder through filtration, vacuum concentration, freeze-drying, spray drying or the like.

Another example of an extract of Wassong is extracted from the fermented product. For example, 40 to 60 parts by weight of brown sugar is mixed with 100 parts by weight of fresh raw fish and then extracted from the fermented product fermented at 10 to 30 ° C for 1 to 6 months.

Fermentation can be performed by inoculating a fermentation strain into a mixture of wattos and brown sugar. 0.01 to 0.5 parts by weight are inoculated with respect to 100 parts by weight of a mixture of a fermentation broth and a mixture of brown sugar and brown sugar. Saccharomyces cerevisiae can be used mainly as a fermenting bacteria.

After the fermentation process is completed, the fermented product, which is a mixture of liquid and solid, can be finely grinded and homogenized by a pulverizer, followed by centrifugation to obtain a Wassong extract.

Meanwhile, in another embodiment of the present invention, a sweet potato emulsion can be further added to the base composition. For example, 0.5 to 10 parts by weight of the saliva powder or the saliva extract and 0.1 to 5 parts by weight of the sweet potato liquid are added to 100 parts by weight of the base composition and mixed.

Sweet potato is a perennial herb that grows in Korea across the country. Sweet potatoes are highly productive crops because their yield per unit area is much higher than other crops.

These sweet potatoes are representative alkaline foods containing large amounts of fiber and starch, and are widely known as health foods that are very beneficial to the human body. The main ingredient of sweet potato is carbohydrate, and most of it is starch, and it contains many carbohydrates such as vitamin A, vitamin B, vitamin C, niacin, yaffine, fiber, monosaccharide, glucose and fructose.

In particular, the sticky white liquor that comes out when cutting sweet potatoes can increase the long-term preservability of the sauce along with the salty flavor. In addition, jalapin contained in the emulsion promotes intestinal motility, and has the effect of improving digestive problems and constipation.

The sweet potato can be cut to obtain the emulsion discharged from the cross section, or the sweet potato can be pressed to obtain the emulsion.

The manufacturing method of the above-described toast source will be described step by step in detail.

1. Base composition step

Butter, sugar, mayonnaise, and eggs. This base composition is not made by mixing all the materials at once, but by the following procedure.

For example, the base composition may comprise the steps of: a) mixing sugar and milk, b) adding mayonnaise to the mixture of step a), and c) adding milk to the mixture of step b) And d) adding butter and the melted butter to the mixture of step c) and mixing them.

First, weigh materials appropriately to prepare materials. 50 to 150 parts by weight of milk, 40 to 100 parts by weight of sugar, 20 to 50 parts by weight of mayonnaise and 10 to 30 parts by weight of eggs are prepared by weighing 100 parts by weight of butter.

When the ingredients are ready, mix the sugar and milk first. At this time, do not use all of the prepared milk and use about 1/3 of the prepared milk. After mixing the sugar and milk, add the mayonnaise to the mixture of sugar and milk and mix. Add the remaining milk to the mixture with mayonnaise and mix. Then, the base composition can be obtained by mixing butter and egg dissolved in the milk-added mixture.

2. Lactation step

Once the base composition is ready, the additive step is performed to add the < RTI ID = 0.0 > < / RTI >

For example, 0.5 to 10 parts by weight of a saliva powder or saliva extract may be added to 100 parts by weight of the base composition. If the content of the feed is less than 0.5 parts by weight, the effect is insignificant. If the content exceeds 10 parts by weight, the taste can be lowered, and the added amount of the feed is preferably 0.5 to 10 parts by weight.

The tofu powder or the wort extract is added to the base composition, and the mixture is evenly stirred to prepare a toast sauce.

On the other hand, sweet potato emulsions can be added in addition to the worshon powder or wort extract. For example, 0.5 to 10 parts by weight of the saliva powder or the saliva extract and 0.1 to 5 parts by weight of the sweet potato milk are added to 100 parts by weight of the base composition, and the mixture is stirred evenly to prepare a toast sauce.

When the toast sauce thus prepared is applied to the surface of bread or baguette bread and then baked, the toast of the present invention is completed. For example, in order to make a baguette toast, cut the baguette into several pieces, apply the toasted sauce to the cut section, and bake in the oven at 160 to 190 ° C for 15 to 25 minutes.

Like this, baked toast with baked toast sauce has not only hard bread but also excellent color, flavor and taste.

Hereinafter, the present invention will be described in detail with reference to the following examples. This is for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

300 g of butter, 300 g of milk, 180 g of sugar, 100 g of mayonnaise and 67 g of eggs were weighed to prepare each material.

First, 180 g of sugar and 100 g of milk were put in a stirring container and stirred evenly. Then, 100 g of mayonnaise was added to an agitated vessel, and the whole was stirred and mixed. Then, 200 g of the remaining milk was added to an agitated vessel, and stirred and mixed. Then, 300 g of melted butter and 67 g of egg were added to a stirring vessel to prepare a uniformly stirred base composition.

Next, 50 g of the salmon extract obtained by pulverizing the dried persimmon to a size of 200 mesh was added to the base composition, followed by mixing to prepare a toast sauce. Water extracts were prepared by adding 10 times by weight of water to the dried seaweeds, extracting hot water at 90 ° C for 6 hours, filtering out solid matters with filter paper.

(Example 2)

A toast source was prepared in the same manner as in Example 1, except that 20 g of sweet potato milk was further added to the base composition. Sweet potato milk was collected from the section cut from fresh sweet potatoes and used.

The radical scavenging activity was measured using the wakame extract and the sweet potato emulsion used in Examples 1 and 2. The first extract was used as the first extract, and the second extract was used as a mixture of the extract and the sweet potato extract in a weight ratio of 2.5: 1.

The antioxidant activity (EDA%) of the samples was determined by modifying the Blois method. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the sample, stirred, left for 30 minutes, and then absorbed at 517 nm. The electron donating effect was expressed as the absorbance reduction ratio of the sample solution and the no-added solution. The radical scavenging activity was calculated by the following equation.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-added sample) × 100

division Radical scavenging performance (%) The first sample 58.6 ± 0.40 The second sample 67.1 ± 0.60 Control 62.5 ± 0.35

Referring to the results of Table 1, the first sample was similar to the radical scavenging activity of BHT (synthetic antioxidant) used as a control, and the first sample was found to have antioxidative activity. In the case of the second sample, the radical scavenging activity of the second sample was higher than that of the control.

The antibacterial effect on the first and second samples was tested. Using a paper disc method, Escherichia coli The growth inhibitory activity against E. coli was confirmed. The size of the clear zone of each sample was observed and is shown in Table 2 below. Sorbic acid was used as a control.

Item The first sample The second sample Control Size (mm) 10.7 14.1 10.3

Referring to Table 2, it was found that the antimicrobial activity was comparable to that of the first and second sample control according to the present invention. In particular, the antimicrobial activity of the second sample was higher than that of the control used as a synthetic preservative. This is presumed to be the result of mixing antioxidant activity with sweet potato milk.

Through the above antioxidant activity and antibacterial activity test, it is expected that the present invention can increase the preservability without using a conventional synthetic preservative.

The toast sauce of Examples 1 and 2 was cut evenly over the cut section of the baguette and then placed in an oven and baked at 170 ° C for 18 minutes to prepare baguette toast. Baguette toast was cut into 2 cm x 2 cm x 2 cm and used as a sample. 20 panelists were selected and two samples were presented at a time, and the appearance, flavor, taste, and overall preference of the bread were evaluated by the following 5 point scale method with the number of repetition being 3 times in 10 times. The sensory test results are shown in Table 3 below.

division Exterior incense flavor Comprehensive likelihood Example 1 3.6 4.0 3.9 3.9 Example 2 3.8 4.1 4.2 4.1

The results of Table 3 show that Examples 1 and 2 have good scores on appearance, flavor, taste, and taste.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.

Claims

A method for producing a soybean milk comprising mixing 50 to 150 parts by weight of milk, 40 to 100 parts by weight of sugar, 20 to 50 parts by weight of mayonnaise and 10 to 30 parts by weight of eggs with 100 parts by weight of butter,
Wherein the base composition is further mixed with a sweet potato emulsion.

[3] The toast source according to claim 1, wherein the wort extract is extracted by adding at least one extraction solvent selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof to the feed.

[2] The method according to claim 1, wherein the wort extract is extracted from a fermented product obtained by mixing 40 to 60 parts by weight of brown sugar with 100 parts by weight of raw wort and fermenting at 10 to 30 캜 for 1 to 6 months. Toast sauce.

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50 to 150 parts by weight of milk, 40 to 100 parts by weight of sugar, 20 to 50 parts by weight of mayonnaise and 10 to 30 parts by weight of egg are mixed with 100 parts by weight of butter to form a base composition;
Adding 0.5 to 10 parts by weight of an unwashed powder or a waxy extract to 100 parts by weight of the base composition,
Wherein the adding step further comprises adding 0.1 to 5 parts by weight of sweet potato milk to 100 parts by weight of the base composition.

6. The method of claim 5, wherein the base composition of the composition step comprises: a) mixing sugar and milk; b) adding mayonnaise to the mixture of step a) and mixing; c) Adding milk to the mixture and mixing the mixture, and d) adding the butter and the egg melted in the mixture of step c) and mixing the resultant mixture to obtain a toasted sauce.

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A baguette toast, characterized in that any one of the sauces selected from the above claims 1 to 3 is applied to the cut face of the baguette and baked.