KR101822580B1 - Method for Manufacturing Strawberry-shape Bread - Google Patents

Abstract

The present invention relates to a strawberry bread making method in which a cow containing a strawberry ingredient is wrapped in a dough, the outer shape is shaped into a strawberry shape and then baked to prepare a bread, so that the taste and visual aesthetics of the strawberry can be felt.
The strawberry bread prepared by the method of the present invention contains a strawberry ingredient in the cow and has a strawberry shape, so that it is possible to enjoy the taste, flavor and visual feeling of the strawberry at the same time as the nutrition ingredient of the strawberry at the time of taking the bread, Amylase contained in radish helps digestion and absorption of bread, and Bijie can feel the texture of chewing strawberry seeds. Isomaltooligosaccharide provides beneficial effect to the human body and enables the production of high quality strawberry bread.

Description

Method for Manufacturing Strawberry-shape Bread [0002]

The present invention relates to a strawberry bread making method in which a cow containing a strawberry ingredient is wrapped in a dough, the outer shape is shaped into a strawberry shape and then baked to prepare a bread, so that the taste and visual aesthetics of the strawberry can be felt.

Bread is a food based on flour, and a common manufacturing method is to mix the flour, sugar, eggs, baking powder, water, etc., or mix the sugar with an appropriate amount of water in the residue of red bean, And then molding and then grilling or baking the cow.

Since flour, which is the main ingredient of bread, is rich in gluten and is advantageous for dough, it has been widely used for producing various kinds of flour or confectionery. Due to the change of eating habits according to busy daily life and westernization, Is rapidly increasing.

However, as consumers' dietary habits have improved in palatability and quality, consumer demand for flavor as well as nutritional and palatability has been increasing. Therefore, by adding food ingredients containing human body oil ingredients to bread, Attempts have been made to increase visual appeal by decorating the bread in various ways.

As a representative example of such attempts, there are walnut cookies baked in a walnut shape by putting dough, walnut and bean dipper into bread crumbs, and the unique appearance of the walnut shape and the crunchy taste of walnuts make it a favorite food for consumers.

These walnut confectionaries have also been developed steadily in terms of nutrition and palatability in accordance with the changing needs of the consumers, and the materials and forms thereof have been continuously changed. In recent development trends, in order to provide more new walnut confectionery, (Deco Snow, Deco Rainbow, Strawberry Powder, Strawberry Granule, Strawberry Powder, Strawberry Powder, etc.) is added to the walnut shape by molding the walnuts into nuts such as white grounds, peanuts, pistachios, almonds, cashews, raisins, pumpkin seeds, sunflower seeds, Milk and mango cookie crunch, coconut flour), a method of manufacturing walnut confectionery has been proposed (Korean Patent Publication No. 1585672).

The above-described invention has various effects on the contents of nuts and can produce various kinds of walnut confectionery according to the material covering the outer skin, thereby improving taste, nutrition and appearance. However, Since nuts and baking ingredients are also conventionally used as baking ingredients, they are not sufficient to satisfy the needs of a variety of consumers.

As another method, a method for manufacturing a carrot bread in which wheat flour, sugar, eggs, carrot juice, and swelling agent are mixed and the bubbles are aged so as to homogenize the bubbles to be homogenized and then baked is disclosed (Korean Patent Publication No. 2010-0097265).

In the above-mentioned invention, since the carrot ingredient is added to the bread, it is intended to satisfy the taste of the consumer seeking the well-being (health food) by adding the useful ingredient of the carrot to the bread. However, the above baking method simply adds the carrot juice Beta-carotene (vitamin A), which is a useful ingredient of carrots, is a fat-soluble vitamin. It is less soluble in carrot juice than carrot juice. It is less added to bread. Carrot's vitamin C ingredient is weak in heat, , The carrot juice is added to the bread even if the carrot juice improves the functional properties of the bread. However, only the visual effect is obtained by helping the color of the bread.

As another method, a fermented product fermented by mixing strawberry and sugar washed with ozonated water, a spear extract obtained by immersing a dried shrieker in a grain, an egg, a sugar, a salt, a milk and a grain powder are mixed and aged And then baking the mixture and then applying the safflower extract to the surface of the baked bread (Korean Patent Laid-Open Publication No. 2010-0115668).

The present invention has the advantage of being able to remove various bacteria and viruses and to have excellent preservability because of the sterilizing power of the ozonated water and the antimicrobial power of the extract of the caterpillar fungus. However, when the sugar is mixed with the strawberry sterilized with the ozonated water and the fermentation does not occur, And fermentation by adding microorganisms usually produces fermented products such as alcohol or lactic acid. Therefore, it is difficult to say that nutrients more beneficial to the original nutrients of strawberry are added, and that the color and texture of berries are lost due to fermentation of berries .

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing strawberry bread which can increase the taste of consumers by enhancing the taste and visual aesthetics of bread while imparting the original nutrition and taste of functional foods to bread .

In order to solve the above-mentioned problems, the present invention provides a method for preparing a starch, which comprises mixing 20 to 40 parts by weight of flour, 8 to 15 parts by weight of sugar, 3 to 10 parts by weight of melted butter, 1 to 5 parts by weight of milk, 0.1 to 1.0 part by weight of a strawberry syrup, 0.1 to 1.0 part by weight of a baking powder and 1 to 5 parts by weight of a bean jam are mixed with 1 to 5 parts by weight of a green tea powder, 0.5 to 2.0 parts by weight of trehalose, 0.1 to 2 parts by weight of a food coloring or natural coloring matter ~ 0.5 parts by weight and baking soda in an amount of 0.1 ~ 0.5 parts by weight to prepare a dough; Aging the dough at 0 to 5 DEG C for 10 to 15 hours; 30 to 45 parts by weight of strawberry powder, 15 to 30 parts by weight of raw strawberry, 1 to 5 parts by weight of strawberry oil, 5 to 10 parts by weight of uncooked juice and 0.1 to 0.5 part by weight of transglucosidase are mixed with 100 parts by weight of sediment to prepare a cow step; Wrapping the aged dough with the cow and shaping it into a strawberry fruit shape with a leaf attached thereto; Applying green tea powder to the leaf part of the molded article; Baking the green tea powder-coated molding at 180 to 220 ° C for 10 to 20 minutes; And expressing a strawberry seed shape by dots on the fruit portion of the baked molding.

At this time, the strawberry powder is prepared by mixing 2 ~ 10 wt% of starch with 90 ~ 98 wt% of dried strawberries after drying the raw strawberry, and pulverizing the strawberry syrup into 80 ~ 120 mesh. After the strawberry syrup is crushed, 30 to 40% by weight of sugar and 30 to 40% by weight of water are added to 30% to 40% by weight of the strawberry juice after the impurities are removed to obtain strawberry juice. The strawberry oil is squeezed out of strawberry seeds, It is preferable that it is produced by removing it.

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Also, the expression of the strawberry seed shape is preferably a method of forming a point by using an edible pigment or a natural pigment, or by piercing the surface of a fruit portion of a molded product to a depth of a cow to form a point.

The strawberry bread prepared by the method of the present invention contains a strawberry ingredient in the cow and has a strawberry shape, so that the taste of the strawberry, the fragrance and the visual feeling can be enjoyed at the same time as the nutrition ingredient of the strawberry when the bread is consumed.

In addition, amylase contained in radish helps digestion and absorption of bread, and Bijie can feel the texture of chewing strawberry seed, and isomaltooligosaccharide provides a beneficial effect to the human body, thus making it possible to produce high quality strawberry bread.

Fig. 1 is a photograph showing a state in which a cow is put in a dough and the cow is burnt.
Fig. 2 is a photograph showing a shape in which the cow is buried in the dough, in the form of strawberry berries having leaves attached thereto.
FIG. 3 is a photograph showing a green tea powder sprayed on a leaf part of a molded product of the strawberry fruit shape and baked in an oven.
FIG. 4 is a photograph showing the appearance of strawberry seeds obtained by photographing a dark brown food color on the fruit part of the baked product.
Fig. 5 is a photograph showing the fruit portion of the strawberry bread being pale green by adding beage and green tea powder to the dough.

The method of manufacturing strawberry bread according to the present invention is characterized in that a filling including sediment, strawberry powder, strawberry and strawberry oil is wrapped in dough including egg, flour, sugar, green tea powder and strawberry syrup, And baking process.

First, prepare strawberry powder, strawberry oil and strawberry syrup.

Strawberry is a perennial plant of rosewood rosemary, which is a dicotyledonous plant. It has a unique blend of sourness and sweetness. Mostly it is used for food and some is jam. Jelly, ice cream, frozen strawberry, and strawberry.

Strawberries are different in their content depending on the type of strawberries, but generally have a high content of organic acids and sugars. They are sour and sweet, and contain polyphenols such as vitamin C, quercetin, caffeic acid and ferulic acid Flavonol, and the like, which are known to have excellent antioxidative effects.

In general, polyphenols have antioxidant functions, that is, antioxidative functions. Recently, polyphenols are attracting attention because they are expected to contribute to health maintenance and disease prevention by acting as antioxidants in vivo. It blocks the absorption of cholesterol into the digestive tract, so it also lowers blood cholesterol levels.

The straw of the raw strawberries is removed, cleaned with water, placed on a teabag to remove the water and dried. In order to make the strawberry dry easily, the strawberry without water can be cut into several pieces and dried. It is preferable to perform the freeze-drying method in order to minimize the breakdown of the useful component.

The dried strawberry is mixed with starch at a ratio of 90 to 98: 2 to 10% by weight (dried strawberry: starch) and then pulverized into 80 to 120 mesh size to prepare a strawberry powder.

In addition, the strawberry without the above water is pulverized, and the strawberry seed and impurities are removed by using a sieve or the like to prepare a strawberry juice. The strawberry juice is mixed with sugar and water at a ratio of 30 to 40:30 to 40:30 to 40 Mix in the ratio of weight% (strawberry juice: sugar: water) and heat to prepare strawberry syrup by soaking until water is mostly gone.

Strawberry Oil is an oil obtained by squeezing the seeds of strawberries and removing solids. It contains omega 3 fatty acid, which protects human cells, maintains cell structure, smooth metabolism, inhibits formation of blood film, promotes bone formation, It is able to obtain the effect of prevention of stroke, and omega 6 fatty acid is contained at an appropriate ratio, and is more useful to the human body.

Next, 100 parts by weight of the egg is uniformly divided into 100 parts by weight of the egg, 20 to 40 parts by weight of flour, 8 to 15 parts by weight of sugar, 3 to 10 parts by weight of melted butter, 1 to 5 parts by weight of milk, And 0.1 to 1.0 part by weight of a baking powder are mixed to prepare a dough, and 1 to 5 parts by weight of a green tea powder solution which adds 100 parts by weight of an egg color to the dough, 0.5 to 2.0 parts by weight of trehalose to prevent oxidation and 0.1 to 0.5 parts by weight of an edible pigment or a natural pigment to add color, baking soda of 0.1 to 0.5 to neutralize the acid taste of the baked bread, One or more kinds of the weight parts may be further added.

Strawberry has a texture that small grain grains are crushed due to the strawberry seeds on the surface. Strawberry bread baked with dough such as eggs and flour has a disadvantage of lacking such texture. Therefore, in order to give a crunchy texture to the strawberry bread, and adding 1 to 5 parts by weight of bean curd dreg as 100 parts by weight of the egg of the dough is effective to make a feeling of chewing the strawberry seed without deteriorating the formability of the bread.

Bijie is residue left after making tofu. It has low calorie and low taste. It does not inhibit the texture of strawberry bread. It is rich in dietary fiber and absorbs moisture in the kneading process. It swells up and mixes with other ingredients of dough. In the process of baking, moisture is removed and it shrinks and becomes tangled with other materials, so that it has a shape like small granules, so that you can feel the feeling of chewing strawberry seed when you take strawberry bread.

In addition, the dough is mainly composed of eggs, flour, butter and so on. When the strawberry bread is overdosed, these ingredients increase the cholesterol and adversely affect the human health. However, the dietary fiber of Bijie improves the bowel activity, It is possible to obtain an effect of further improving the quality of the strawberry bread.

Next, the dough is aged and the dough is allowed to stand at a bench time, so that the gluten texture of the dough is rearranged to make the dough resilient and supple. The dough is aged for 10 to 15 hours at 0 to 5 ° C in a refrigerated condition, And is preferable in terms of improvement in baking performance due to oxidation of proteins and the like.

In addition, 30 to 45 parts by weight of strawberry powder, 15 to 30 parts by weight of raw strawberry cleaned with water, and 1 to 5 parts by weight of strawberry oil are mixed with 100 parts by weight of sediment to prepare a cow.

The juice may be added to the bovine juice. The juice of the bovine juice is preferably washed cleanly of the root of the bovine radish with the leaves removed, and then the juice is removed, and the juice is squeezed and extracted.

It is an annual or biennial herbaceous plant of the dicotyledonous plant. It has glucose, sucrose, sugar of fructose, various organic acids, amino acids and fibrin, potassium, and calcium in abundance. Amylase that accelerates, enzymes such as ogecitabine that decomposes and decrypts carcinogens and protects the stomach wall, and vitamin C in large amounts.

When the juice of radish containing a large amount of the oil component is added to the cow, the radish oil component is added to the bread. In particular, the starch hydrolyzing enzyme amylase hydrolyzes the starch of starch to help digestion and absorption.

When hydrolysis of sediment starch results in several intermediate products such as oligosaccharide and maltose, and by adding transglucosidase enzyme thereto, these starch hydrolyzed intermediates are more beneficial to the human body It is preferable to convert it into isomalto-oligosaccharide, and it is suitable to add 0.1 to 0.5 part by weight of transglucosidase based on 100 parts by weight of sediment.

Isomaltooligosaccharide is a kind of prebiotics that increases the number of gut microbiota. It has sweetness and is effective in the fermentation of lactic acid bacteria in the intestines, proliferation of bifidus bacteria, prevention of cavities, prevention of aging , Dieting, etc., and thus provide beneficial effects to the human body.

Transglucosidase cleaves α-1,4-glucosidic bonds of maltose and oligosaccharides during fermentation, transforms glucosyl groups into isomaltooligosaccharides while maltose, which has not been converted to isomaltooligosaccharide, It is converted into low molecular weight by glucose and easily digested and absorbed.

Next, the dough is spread in an appropriate amount and spread out, and the cow is wrapped with the cow, and then the dough is molded into a strawberry fruit shape with a leaf attached thereto. The above molding can be performed by hand but the strawberry (fruit and leaf) Is more preferable because it can improve work efficiency and realize a certain strawberry shape.

Next, green tea powder is applied to the leaf part of the molded product to express the green of the leaf, baked at 180 to 220 ° C for 10 to 20 minutes, and the fruit part of the baked product is dotted to express the strawberry seed shape The production of the strawberry bread is completed.

The points for expressing the strawberry seeds include points extracted from food coloring matter or plants, natural dyes such as squid ink are used for dots, or spots such as needles are used to pierce the surface of the fruity portion of the molded product to the depth of the cow, And the cow is more resistant to dough than the dough on the surface of the bread, so that the color of the strawberry is higher than that of the dough on the surface of the bread. Thus, the method of sticking with a needle or the like as described above causes the cow to be exposed on the surface of the fruit, Can be expressed in bread.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

The faeces of the raw strawberries was removed, washed thoroughly with water, placed on a tray, drained for 2 hours and then divided into 4 sections vertically.

The cut strawberry was thoroughly dried by using a freeze dryer, and 0.5 kg of sweet potato starch was mixed with 9.5 kg of dried strawberry and pulverized with a pin mill to a particle size of 100 mesh to obtain a strawberry powder.

In addition, the cut strawberry was cut with a mixer, and the strawberry seeds, impurities and other solids were removed using a sieve, and the strawberry juice, sugar, and water from which the solid was removed were mixed at the same weight ratio, Until then, I was sobered and prepared strawberry syrup.

In addition, the seeds of the raw strawberries were squeezed and the solids were removed to obtain strawberry oil.

Add 624 g of egg whites to the container and spread the mixture evenly. Add 70 g of sugar, 6 g of trehalose, 20 g of condensed milk, 20 g of white kidney beans, 4 g of the above strawberry syrup, 1 g of red food coloring matter , And 40 g of melted butter were put in order and mixed. Then, 200 g of flour (powder), 1.2 g of baking powder and 1.2 g of baking soda were sieved and placed in the container. The mixture was thoroughly mixed to prepare a dough. In a refrigerator for 12 hours at low temperature.

Next, 400 g of white kidney bean dipper, 150 g of the strawberry powder, 150 g of the above-mentioned straw were cleaned, washed thoroughly with water, placed on a vat, and then 90 g of the raw strawberry and 10 g of the strawberry oil were mixed.

The aged dough was divided into 14 g portions and spread out. The bovine pieces were wrapped with 19 g of the above pieces (Fig. 1), followed by mock-up to form strawberry berries with leaves (Fig. 2) , Green tea powder (green tea powder: water = 2: 1 weight ratio) was applied to the leaves, and the mixture was placed in an oven and baked at 200 ° C for 15 minutes (FIG.

Strawberry bread was prepared by printing about 12 points representing strawberry seeds with dark brown food color in the fruit part of the baked molding (Fig. 4).

≪ Example 2 >

In the same manner as in Example 1, except that 20 g of bean curd residue and 15 g of green tea powder (green tea powder: water = 2: 1 weight ratio) To prepare strawberry bread (Fig. 5).

≪ Example 3 >

In Example 1, strawberry bread was prepared in the same manner as in Example 1, except that 30 g of juice obtained by sowing the roots of soymilk was added to produce cow.

<Example 4>

In Example 3, strawberry bread was prepared in the same manner as in Example 3, except that 1.2 g of transglucosidase was added to the cow to prepare cow.

&Lt; Comparative Example 1 &

In Example 1, strawberry bread was prepared in the same manner as in Example 1, except that only white bean dipper was used without using strawberry powder, raw strawberry, and strawberry oil as a cow.

&Lt; Comparative Example 2 &

In the above Example 1, the aged dough was wrapped with cow and then baked in an oven without molding into a strawberry shape to prepare a bread.

<Test Example 1> Measurement of texture

The bread crust of the bread crust prepared in Examples 1 to 4 and Comparative Examples 1 and 2, G value, hardness and springness were measured and the results are shown in Table 1 below.

The outer shell of each bread was cut into 40 × 40 mm and measured with a rheometer (Compac-100, Sun Scientific Co., Japan). The cylinder probe used was 20 mm in diameter, load cell 2 kg, descending speed 60 mm / min.

Results of texture measurement Max. G value (g) Hardness (g / cm2) Resilience (%) Example 1 427 223 87.5 Example 2 415 211 88.3 Example 3 425 221 87.7 Example 4 424 220 87.8 Comparative Example 1 428 225 87.4 Comparative Example 2 425 221 87.7

In Table 1, Max. The G value and the hardness show similar tendencies and the elasticity is Max. G value and hardness of the dough were inversely proportional to each other. G value and hardness were slightly lower and elasticity was slightly higher, and the other groups showed no significant difference.

That is, in terms of the physical properties of the bread, adding the beage to the dough causes the bread to soften while showing a resilient texture, but the difference in the texture is considered to be insignificant.

&Lt; Test Example 2 >

The sugar content of bread crumb prepared in the Examples and Comparative Examples was measured using a sugar meter (ATAGO, Pocket Refractometer, Japan), and the results are shown in Table 2 below.

Sugar content measurement result Brix (° Brix) Example 1 44 Example 2 43 Example 3 47 Example 4 49 Comparative Example 1 53 Comparative Example 2 44

As shown in Table 2, in Example 1, the sugar content of white kidney bean dip was 53 ° Brix, but the sugar content of Example 1 in which strawberry powder, strawberry and strawberry oil were mixed was lowered to 44 ° Brix, (Example 3), it was judged that the juice produced hydrolyzed the starch of the precipitate to produce a sugar, thereby increasing the sugar content of the bovine. When the transglucosidase enzyme was further added thereto (Example 4), the isomaltooligosaccharide It is presumed that the sugar content has been further increased.

As described above, when cow is produced by mixing strawberry ingredients with a high sugar content, the sugar content of the cow is lowered as the nutrients of the strawberry are added to the cow, and the resistance to sweetness of modern people seeking well-being can be lowered, Strawberry bread can be made.

&Lt; Test Example 3 >

The appearance (color), flavor, taste and overall taste of the prepared bread were measured by a five-point scale method, and the average value was shown in Table 3 below .

Sensory test result Exterior incense Tangy taste Soft taste Overall likelihood Example 1 4.3 4.0 3.7 3.8 4.0 Example 2 4.0 3.7 4.1 3.5 3.8 Example 3 4.1 4.1 3.5 4.0 3.9 Example 4 4.1 4.0 3.6 3.9 3.9 Comparative Example 1 3.6 3.5 3.3 3.5 3.5 Comparative Example 2 2.3 3.9 3.1 4.0 3.0 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 3, the appearance was the highest in Example 1 in which bread was molded into strawberry shape and color was added to enhance visual effect, and Comparative Example 2 in which no strawberry shape was formed was lowest, Comparative Example 1 in which no juice was added and Example 3 in which the precipitated starch was converted into a sugar was slightly superior and Comparative Example 1 in which no strawberry ingredient was mixed was evaluated to be the lowest.

In the evaluation of the taste, the taste tasted in Example 2 in which the beverage was added to the dough was felt to be largely felt, and the soft taste was evaluated to be largely felt in Example 3 in which no juice was added to the bovine and Comparative Example 2 in which the bovine was not formed.

In the case of Example 2, because of the addition of beage to the dough, the fiber absorbs moisture in the kneading process and the moisture is removed in the process of baking the bread. As a result of tangling with other materials, In case of Example 3, the smooth taste is increased by converting the starch of starch into the sugar, and in Comparative Example 2, the starch is not formed into the shape of strawberry, so that the bread has a round shape, It seems to be felt more.

The overall acceptability was evaluated to be higher than that of the comparative example, and the commerciality of the strawberry bread according to the present invention was confirmed.

Claims (7)

20 to 40 parts by weight of wheat flour, 8 to 15 parts by weight of sugar, 3 to 10 parts by weight of melted butter, 1 to 5 parts by weight of milk, 1 to 5 parts by weight of trehalose, 0.1 to 1.0 part by weight of strawberry syrup, 0.1 to 1.0 part by weight of a powder and 1 to 5 parts by weight of a beverage are mixed with 1 to 5 parts by weight of a green tea powder, 0.5 to 2.0 parts by weight of trehalose, 0.1 to 0.5 parts by weight of a food coloring agent or a natural coloring agent, By weight of at least one selected from the group consisting of water,
Aging the dough at 0 to 5 DEG C for 10 to 15 hours;
30 to 45 parts by weight of strawberry powder, 15 to 30 parts by weight of raw strawberry, 1 to 5 parts by weight of strawberry oil, 5 to 10 parts by weight of uncooked juice and 0.1 to 0.5 part by weight of transglucosidase are mixed with 100 parts by weight of sediment to prepare a cow step;
Wrapping the aged dough with the cow and shaping it into a strawberry fruit shape with a leaf attached thereto;
Applying green tea powder to the leaf part of the molded article;
Baking the green tea powder-coated molding at 180 to 220 ° C for 10 to 20 minutes; And
And expressing a strawberry seed shape by dots on the fruit portion of the baked molding. The method according to claim 1,
The strawberry powder is prepared by mixing dried starch, 90 to 98% by weight of dried strawberry with 2 to 10% by weight of starch, and pulverizing into 80 to 120 mesh,
The strawberry syrup is prepared by mixing the 30% to 40% by weight of the strawberry juice with 30% to 40% by weight of sugar and 30% to 40% by weight of the strawberry juice after removing the strawberry seeds and the impurities after grinding the raw strawberry, ,
Wherein the strawberry oil is produced by squeezing the seeds of the strawberry and removing the solid matter. delete delete delete delete The method according to claim 1,
Wherein the expression of the strawberry seed shape is performed by using a food coloring agent or a natural coloring agent to form a point or by spitting the surface of the fruit body portion with a needle to a depth of a cow to express a point.

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