KR101608476B1 - bread using Orostachys japonicus and Boehmeria nivea, manufacturing method thereof - Google Patents

Abstract

The present invention relates to bread using Orostachys japonicus and Boehmeria nivea, and a preparation method thereof, and more specifically, to bread using Orostachys japonicus and Boehmeria nivea and having improved flavor and storability, and a preparation method thereof. Bread comprising Orostachys japonicus and Boehmeria nivea, according to the present invention, is prepared by baking dough, in which 0.5-5 parts by weight of powder or an extract of Orostachys japonicus per 100 parts by weight of a base component is mixed therein, in a frame. The base component is composed, per 100 parts by weight of flour, of 10-30 parts by weight of egg yolk, 100-150 parts by weight of whole egg, 80-120 parts by weight of sugar, 80-120 parts by weight of butter, 40-60 parts by weight of pear juice, 30-50 parts by weight of starch syrup, 3-6 parts by weight of baking powder, and 2-8 parts by weight of powdered Boehmeria nivea leaves.

Description

(Bread using Orostachys japonicus and Boehmeria nivea, manufacturing method thereof)

The present invention relates to a bread using wax and ramie leaves and a method for producing the same, and more particularly, to a bread using rapeseed and ramie leaves which can increase flavor and enhance long-term preservability, and a method for producing the same.

As the level of living has improved recently, consumers' preferences for foods have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high preference for taste.

Among them, bread, confectionary, and rice cake are transformed into westernization of eating habits and convenient eating habits, and consumption is increasing as a substitute substitute for rice. Recently, bread, sweets and rice cakes have been studied in the direction of containing various functional materials which can improve the usability out of the conventional manufacturing method using flour or rice flour.

Korean Patent Laid-Open No. 10-2012-0086623 discloses a functional bread composition prepared by adding a barnyardgrass extract to such a functional bread, and a method for producing the sandwich produced thereby. In Korean Patent No. 10-0768445, A method of manufacturing a bread that has been used is disclosed.

On the other hand, Orostachys japonicus is a perennial herbaceous plant of Crassulaceae called aka mushroom, yamsong, japonica leafhopper, And meat quality. (Park HJ, Lim SC, LEE MS, Kwon SJ, Park HJ, Kim JH, Park JH, et al. Triterpene and steroids from Orostachys japonicus. Kor J Pharmacogn, 1994, 25 (1): 20-24).

There are vasoconstrictors, respiratory stimulants, intestinal intensification, hypotension, diuretic and antipyretic effects in the pharmacological effects of warsong (Yeomlim, 1990, 600 ~ 601). This study was conducted to investigate the effect of cisplatin on the inhibition of renal toxin and the antitumor effect of cisplatin on the anticancer activity of Pseudomonas aeruginosa, 282 ~ 303), and the effect of Wassong on the natural killer cells of the rat (Yang, Seo Hyun, Duk-Ho Kim, Woo-Jung Woo, etc. Effects of Yeongji, Sanzago, , 10: 103 ~ 114), and a case report of uterine cancer using Wassong. Until now, the components of the salmon that have been isolated and reported include triterpenoids such as friedelin, epi-friedelanol, glutinone, glutinol, Sterol-based substances such as? -Sitosterol and campesterol, aromatic acids such as 4-hydroxybenzoic acid, 3,4-dihydroxybenzoic acid and gallic acid, (2): 78-84; Park HJ et al. Kor J Pharmacogn, 1994, 25 (1): 20-24; Park JJ et al. et al., Nat Prod Sci, 2000, 6 (3): 117-121).

As mentioned above, there is no example of using the rice as the material of bread even though the rice is useful.

1. Korean Patent Laid-Open No. 10-2012-0086623: Composition of Functional Bread Added with Extract of Garlic Extract and Method for Producing Sandwich Produced Thereof 2. Korean Patent No. 10-0768445: Method for producing bread using mung bean extract

It is an object of the present invention to provide a bread and a method for manufacturing the bread which can increase the long-term preservability of bread and increase the flavor by using the bean curd as a material of the bread.

In order to attain the above object, the bread of the present invention comprises a mixture of 100 parts by weight of a base composition and 0.5 to 5 parts by weight of a wort powder or a wort extract, which is baked in a mold, 10 to 30 parts by weight of yellow crane, 100 to 150 parts by weight of whole egg, 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch syrup, 3 to 6 parts by weight of powder, and 2 to 8 parts by weight of rhizome leaf powder.

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.

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.

In order to accomplish the above object, the present invention provides a method for preparing bread containing cocoa and wax, comprising the steps of: preparing a base composition; Mixing 0.5 to 5 parts by weight of an unwashed powder or a waxy extract with respect to 100 parts by weight of the base composition to obtain a dough; Injecting the dough into a mold and raising the red bean paste on the dough; Baking the shaped mold in an oven at 160 to 200 DEG C for 10 to 30 minutes; Wherein the base composition comprises 10 to 30 parts by weight of yellow crane, 100 to 150 parts by weight of egg shell, 80 to 120 parts by weight of sugar, Wherein the composition is composed of 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch syrup, 3 to 6 parts by weight of baking powder and 2 to 8 parts by weight of rhizome leaf powder.

In the freezing step, a coating liquid obtained by mixing a sweet potato milk solution and a fresh goat extract is coated on the surface of the bread and then frozen.

As described above, according to the present invention, as a material of bread, it is possible to improve the flavor of bread and enhance the nutritional content by adding rice flour and ramie leaves.

In addition, the present invention can inhibit the growth of harmful microorganisms and improve the preservability of bread.

Hereinafter, the bread and the method of manufacturing the bread according to the preferred embodiment of the present invention will be described in detail.

The bread according to an embodiment of the present invention is formed by baking a kneaded mixture of 100 parts by weight of a base composition and 0.5 to 5 parts by weight of a worspread powder or a wormwood extract in a mold. The bread can be made in various shapes and sizes depending on the shape of the mold.

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.

In the present invention, the antioxidant activity of Wassong is excellent and inhibits rancidity and alteration of bread.

The production method for producing bread according to the present invention will be described step by step.

1. Base composition step

First, a base composition containing wheat flour is prepared.

As an example of the base composition, 10 to 30 parts by weight of yellow crane, 100 to 150 parts by weight of total egg, 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch, 3 to 6 parts by weight of baking powder and 2 to 8 parts by weight of rapeseed meal are mixed and mixed thoroughly with an agitator so that the whole mixture is evenly mixed.

Use flour as flour. And the egg yolk means egg yolk, and egg yolk means egg yolk and egg yolk together. Dried leaf powder is obtained by drying the leaf of the molasses and then pulverizing it.

Boehmeria nivea ) is a perennial grass belonging to the nettle family and has hard roots and grows up to 2 meters tall.

The juice and rake leaf powder contained in the base composition serve to enhance the flavor of the bread.

2. Wax addition step

Next, the wastepaper or wort extract is added to the base composition. For example, 0.5 part by weight to 5 parts by weight of the wort powder or the wort extract is added to 100 parts by weight of the wort to obtain a dough. If the content of the feed is less than 0.5 parts by weight, the effect is insignificant. If the content exceeds 5 parts by weight, the taste of the bread may be deteriorated.

The extract can be added in liquid or powder form.

3. Injection Molding Step

The dough is added to the dough. Depending on the shape of the mold, the shape of the bread can be varied. After the dough is poured into the mold, a small amount of the red bean paste is put on the dough. Sorbitol can be used in an amount of 1 to 3 parts by weight based on 100 parts by weight of the dough injected into the mold. The red bean paste adds the sweetness of bread.

4. Baking Step

Put the dough into the oven and mold the baking mold to make a certain shape of bread.

The temperature of the oven can be baked at 160 to 200 DEG C for 10 to 30 minutes.

5. Refrigeration stage

After baking, the bread separated from the mold is packed and frozen. For example, the bread may be quenched in a freezer of -40 to -60.

As such, since the bread is stored in a frozen state, it is advantageous to manufacture and circulate a large amount of bread at a time. The bread is circulated in the frozen state, and the consumer can thaw it. In addition, the frozen bread can be thawed and then distributed.

In another embodiment of the present invention, a coating agent may be applied to the surface of the bread before freezing. A coating agent may be a mixture of a sweet potato liquid and a fresh water extract.

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 milky lotion that comes out when cutting sweet potatoes can increase the long-term preservability of the bread along with the salty taste. 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 wakoshi extract is the same as described above. For example, the extract may be extracted by adding an extraction solvent, followed by filtration to obtain a liquid wastes extract.

Mix the sweet potato liquid with the fresh extract to make a coating solution. As an example, 1 to 10 parts by weight of a sweet potato liquid is mixed with 100 parts by weight of the watson extract.

The prepared coating solution is spread evenly on the surface of the bread using an atomizer and then frozen.

The coating solution applied on the surface of the bread serves to inhibit rancidity and harmful bacteria that may occur during the defrosting process of the bread.

On the other hand, instead of applying the coating liquid to the surface of the bread, it can be applied to the inner surface of the wrapping paper.

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)

The base composition was prepared by mixing 235 g of flour powder, 50 g of yellow rice, 300 g of egg yolk, 235 g of sugar, 235 g of butter, 110 g of juice, 90 g of starch syrup, 10 g of baking powder and 30 g of ramie leaf powder. Then, 25 g of the dried powder, which had been pulverized to a size of 200 mesh, was added to the base composition, followed by mixing to obtain a dough.

The obtained dough was poured into a mold, and a small amount of a red bean paste was added to the dough (2 parts by weight based on 100 parts by weight of the dough injected into the mold), then placed in an oven and baked at 185 ° C for 15 minutes. The bread was separated from the mold, packed in polyethylene wrap, and frozen in a freezer at -50 ° C.

(Example 2)

The bread was prepared in the same manner as in Example 1 except that the coating liquid was applied to the surface of the bread, and the bread was packaged and frozen.

The coating solution was prepared by mixing 5 g of Sweet Potato oil with 50 g of Wakoshi extract. 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. Sweet potato milk was collected from the section cut from fresh sweet potatoes and used.

(Comparative Example)

The bread was prepared in the same manner as in Example 1, except that the base composition to which the worshon powder was not added was injected into a mold to prepare bread.

<Sensory Test>

The breads of Examples 1 and 2 were thawed at room temperature (20 ° C). The thawed bread was cut into a size of 2 cm x 2 cm x 2 cm and a sample was prepared. 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 1 below.

division Exterior incense flavor Comprehensive likelihood Example 1 4.3 4.2 4.8 4.6 Example 2 4.4 4.0 4.5 4.4

As shown in Table 1, Example 1 showed good scores on appearance, flavor, and taste. In the case of Example 2, the score was somewhat lower than that of Example 1, but there was no significant difference in flavor and taste.

Thus, it can be seen that the present invention can produce a bread having a good flavor and that the flavor does not deteriorate even if a coating liquid is applied to the surface. Therefore, it was shown that the bread can be improved in functionality while keeping the flavor.

<Conservation experiment>

In order to examine whether the preservability could be increased, the breads of the examples and the comparative examples were left at room temperature for 3 days and then the number of general bacteria was measured. For the measurement of bacterial count, 5g of the bread crumb was transferred to a sterile homogenizer and mixed in 45ml of 0.5% peptone solution for 1 minute. This solution was again diluted with 0.5% peptone solution and 0.1 mL of diluted solution was plated on plate count agar and incubated at 35 ° C. The results of the strain count after culturing are shown in Table 2 below.

division Example 1 Example 2 Comparative Example Number of bacteria 6.5 × 10 ⁴ CFU / ml 7.0 x 10 CFU / ml 4.0 × 10 ⁶ CFU / ml

From the results of Table 2, it can be seen that Examples 1 and 2 have the effect of inhibiting bacterial growth, as compared with the case of Comparative Example. Particularly, in the case of Example 2, the bacterial growth inhibition effect was remarkably excellent. This shows that the addition of the feedstock to the raw material during the preparation of the bread shows that it has a bactericidal effect, and that when the coating solution is applied to the surface of the bread, the bactericidal effect is further increased. It is expected that the sweet potato liquor used in the coating solution and synergistic effect of mutual synergistic effect will greatly increase the antioxidant and antimicrobial activity when used in a mixed state.

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 (5)

delete delete delete Forming a base composition;
Mixing 0.5 to 5 parts by weight of an unwashed powder or a waxy extract with respect to 100 parts by weight of the base composition to obtain a dough;
Injecting the dough into a mold and raising the red bean paste on the dough;
Baking the shaped mold in an oven at 160 to 200 DEG C for 10 to 30 minutes;
And a freezing step of packaging the bread separated from the forming mold and freezing the bread at -40 to -60 DEG C,
The base composition is prepared by mixing 10 to 30 parts by weight of yellow crane, 100 to 150 parts by weight of sugar, 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch, 3 to 6 parts by weight of baking powder, 2 to 8 parts by weight of flax seed powder,
Wherein the freezing step is carried out by applying a coating solution prepared by mixing a sweet potato liquid and a fresh goat extract on the surface of the bread and then freezing the frozen liquid to inhibit bacterial growth after thawing of the bread. .
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