KR101839478B1 - Manufacturing method of beead containing yuja and seaweed - Google Patents

Abstract

Disclosed is a method of manufacturing seaweed yuzu bread by using yuzu and seaweed powder. To achieve the purpose, the method includes: a kneading step of forming dough by mixing butter, eggs, yuzu juice, rice powder, sodium bicarbonate, seaweed powder, and milk; a forming step of forming the dough into a bread shape; and a baking step of baking the formed dough in an oven. According to the present invention, the seaweed yuzu bread is capable of relieving concern about preservatives by using rice powder instead of flour; supplementing nutrients such as various minerals and fibers, which are insufficient in rice, by adding seaweed having plenty of fibers; and satisfying nutrition and taste at the same time by reducing bad smells of seaweed through the sour taste of yuzu.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing seaweed citrus peel containing seaweed and citron,

The present invention relates to a method for producing seaweed citrus loaf using citron and seaweed powder, and more particularly, to a method for producing seaweed citrus loaf which provides new flavor and new functionality.

Yuzu is a fruit that belongs to the genus of mandarin oranges. It is grown in the southern part of the country and grows in southern coastal areas including Jeju Island in Goheung, Wando, Gyeongnam, Geoje and Namhae. .

In addition, limonene, a limonoid compound (limonin) having a blood pressure lowering and antioxidant activity, limonoid system compound (limonin), atherosclerosis and vitamins It contains many functional ingredients such as hesperidin which is an active substance of P.

As described above, citrus fruits are highly palatable fruits containing various active ingredients, and their demand and production are rapidly increasing. However, citrus fruits contain a large amount of naringin, a main component of bitter taste, compared to other citrus fruits. Unlike other citrus fruits, it has a bitter taste because it does not have a naringinase enzyme that breaks down naringin. It also has a pectin content of more than three times that of other citrus fruits. It is difficult to take it as it is.

At present, citron is an alkaline fruit, which is rich in liquid juice and has a good aroma, so it is used as an acidifier for cooking, but it is not used for reproductive purposes due to its strong sour taste. In addition, citrus fruits are thick and have a large percentage of seeds, yield of juice is about 15%, compared to other fruits, and the storage stability is poor. Most of them are citrus fruits We are still manufacturing yujiao-chan, a tea processing product.

On the other hand, as the life patterns of modern people are simplified and expedited, bread which has conventionally been used as a snack has reached a state of replacing stocks.

It is general to control the taste, flavor, color, nutrients and the like by baking wheat flour, water, yeast or the like as a main ingredient in the conventional bread, or kneading the main ingredients such as wheat flour with various kinds of ingredients. Most of the raw materials are chemically produced artificial raw materials.

However, as the economical conditions are improved, products with natural raw materials obtained from natural sources, rather than chemically produced artificial raw materials, are preferred as health-oriented atmosphere spreads. Therefore, it is urgently required to develop a material having a natural raw material beneficial to the human body.

However, since the development of the raw material is not expected, the quality of the bread is not differentiated by the baking of the bread with the chemical material manufactured by using the wheat flour, water, and yeast as the main materials.

As the interest in health has increased, consumers' preference for foods has been increasingly favored by health-promoting foods. Therefore, it is required to develop breads with natural ingredients and rich nutritional ingredients. to be.

Korean Patent No. 10-1634364 (published Jun. 26, 2016) Korean Patent Publication No. 10-2008-0035172 (published on April 23, 2008) Korean Patent Publication No. 10-2016-0051206 (published on May 11, 2016) Korean Patent Publication No. 10-2016-0051208 (published May 11, 2016)

Accordingly, it is an object of the present invention to provide a method for preparing seaweed vetch bread which can supplement nutrients that are insufficient in cereals by adding fiber-rich seaweeds and add citron to complement seaweed sensation .

In order to accomplish the object of the present invention, in one embodiment of the present invention, a kneading step of kneading butter, egg, citron juice, rice flour, baking soda, seaweed powder and milk to form a kneaded product, And a baking step of baking the molded dough through an oven. The present invention also provides a method for producing seaweed vinaigrette bread.

According to the present invention, rice flour is used instead of wheat flour to alleviate the burden on the preservative, and fiber-rich seaweeds are added to supplement nutrients such as various minerals and fiber, which are insufficient in rice, Breads that satisfy both nutritional and palatability characteristics can be produced.

Further, the present invention can promote the consumption of seaweed and citron, which are used in the production of bread, so that it is possible to increase the income of fisheries harvesting seaweed and farmers growing citron.

In addition, according to the present invention, since bread containing citron curd cream can be produced, the necessity of additionally purchasing a product to be baked on bread such as strawberry jam is lowered.

1 is a flowchart illustrating a method of manufacturing a seaweed vinaigrette according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method of manufacturing a seaweed vinaigrette according to another embodiment of the present invention.

Hereinafter, a method for producing seaweed citron bread containing seaweed and citron (hereinafter referred to as "seaweed citron cake") according to preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing a seaweed citrus cake according to an embodiment of the present invention. FIG. 2 is a flowchart illustrating a method of manufacturing a seaweed citrus cake according to another embodiment of the present invention.

1 and 2, a method of manufacturing a seaweed vinaigrette according to the present invention includes a kneading step (S100) of forming a kneaded product constituting seaweed citrus bread, a molding step (S100) of molding the kneaded product into bread And a baking step (S300) of baking the molded dough through an oven, wherein a cream producing step (S400) for selectively producing yuzu curd cream, and a yuzu curd cream (S500). ≪ / RTI >

Hereinafter, each component will be described in more detail with reference to the drawings.

Referring to FIG. 2, the method for producing seaweed citron cake according to the present invention may further include a seaweed repair step (S50) before the dough step.

The seaweed polishing step (S50) includes a washing step of washing the seaweed clean, a drying step of drying the washed seaweed, and a pulverizing step of finely pulverizing the dried seaweed to produce a seaweed powder.

Specifically, in the washing process, the seaweed is washed with water or rice soap to remove foreign matter remaining on the surface of the seaweed.

In the drying process, the cleaned seaweed is washed through a washing process, and then dried in a dryer such as a hot air dryer until the moisture content is 0 wt%. For example, in the drying process, the seaweed may be put into a drying apparatus and then dried at a temperature of 40 ° C to 50 ° C for 11 hours to 12 hours. Thus, the seaweed should be completely dried and then pulverized to maintain freshness even after long-term storage.

The pulverization process is a process of pulverizing dried seaweed through a drying process to produce seaweed powder. The seaweed is pulverized to have a particle size of 0.3 to 0.5 mm through a pulverizing facility. If the particle size of the seaweed powder is less than 0.3 mm, there may arise a problem that the grinding cost is increased. If the particle size of the seaweed powder exceeds 0.5 mm, there is a problem that the taste of the seaweed is strongly felt when the bread is consumed.

The pulverizing equipment may be a ball mill, a colloid mill, a micro air classified mill or the like, but is not limited thereto.

Referring to FIGS. 1 and 2, a method for producing seaweed vinaigran bread according to the present invention includes a dough step (SlOO).

The kneading step S100 is a step of mixing batter, egg, baking soda, milk and the like, which are basic ingredients of bread dough, with citron juice, rice flour and seaweed powder to form a kneaded product. At this time, it is preferable to use juice extracted from pulp, not citron peel.

Such kneaded water comprises 100 parts by weight of rice flour, 50 to 60 parts by weight of butter, 45 to 60 parts by weight of eggs, 5 to 10 parts by weight of citron juice, 2 to 4 parts by weight of baking soda, and 15 to 25 parts by weight of seaweed powder . At this time, if the citron juice is added in an amount of less than 5 parts by weight, it is difficult to remove the sense of smell that can be felt in seaweed. If the citron juice is more than 10 parts by weight, the smell of citron is too thick and bitter taste may be felt. If the amount of the seaweed powder is less than 15 parts by weight, it is difficult to sufficiently fill the insufficient nutrients of the grain. If the amount of the seaweed powder is more than 25 parts by weight, the texture of the bread may be deteriorated and the feeling of odor of the seaweed may be felt.

Specifically, the step S100 includes a cream preparation process, a citron juice addition process, a kneading process, and a milk addition process.

The cream preparation process is a process of forming a cream by mixing butter and eggs, and a cream can be formed by adding sugar or the like. At this time, butter is a good material to be separated when mixed with other materials, so gently loosen the sugar beforehand, mix the eggs little by little to prevent the egg from being separated, and mix with stirring.

The citron juice addition process is a process of forming citron cream by mixing citron juice with the cream formed through the cream preparation process,

The kneading process is a process of mixing rice flour, baking soda, and seaweed powder with yuzu cream formed through the citron juice addition process to form a kneaded product. The seaweed flour may be powdered flour or milled flour. In the kneading process, it is preferable that the kneaded material is formed by stirring each material so as not to aggregate.

The milk adding process is a process of mixing milk with the kneaded product formed through the kneading process, and it is preferable to use milk of 30 to 40 캜. In this case, cold milk can be used, but it is preferable to use lukewarm milk so that powder such as rice flour, seaweed powder, baking soda, etc. can be mixed smoothly.

Referring to FIGS. 1 and 2, a method for manufacturing a seaweed vinaigrette according to the present invention includes forming step S200.

The shaping step S200 is a step of shaping the dough formed through the dough step into a bread shape, and dividing the dough into the size of the unit bread. At this time, the size of the divided dough is not limited.

If necessary, in this step S200, a kneading product may be put into a kneading mold of a bread shape to form a bread-like shape. At this time, in order to accurately form the desired bread shape, it is preferable to add the kneaded product so that only about 70% by volume of the kneading mold is filled.

For example, in the forming step S200, the kneaded product may be put into a donut-shaped kneading mold.

Referring to FIGS. 1 and 2, a method of manufacturing a seaweed vinaigrette according to the present invention includes a baking step (S300).

The baking step (S300) is a step of baking the kneaded bread shaped through the forming step (S200) through an oven, and the baking process is performed at a temperature range of 170 ° C to 190 ° C for 20 minutes to 25 minutes . At this time, if the temperature exceeds 190 ° C, the outer surface of the bread is burnt. If the temperature is lower than 170 ° C, the bread does not swell and hardens as it is. If the baking time is less than 20 minutes, the bread is not fully cooked, and if it exceeds 25 minutes, the problem of the baking of the table may occur.

Referring to FIG. 2, the method for preparing seaweed citrus cake according to the present invention may further include a resting step (S250) between the forming step and the baking step.

The dormanting step S250 is a step of stabilizing the kneaded bread-shaped kneaded product in a temperature range of 1 to 5 DEG C for 5 minutes to 20 minutes. The bread kneaded in the bread kneading mold stabilizes the bread shape And provides the effect of promoting the stabilization of the well-mixed kneaded product so that the bread can be swollen well in the baking step (S300).

Referring to FIG. 2, the method for producing seaweed citrus cake according to the present invention may further include a cream forming step (S400) and a coating step (S500) after the forming step.

The cream producing step S400 is a step of producing a cream to be used for baked bread through the baking step S300, and produces yuzu cheese cream or citron curd cream.

The yuzu cheese cream may be produced by mixing cream cheese, citron powder, and yellow pigment, and may be produced by mixing butter and sugar as needed. At this time, the yuzu cheese cream may be composed of 100 parts by weight of citron powder, 75 to 85 parts by weight of cream cheese, 1 to 1.5 parts by weight of yellow pigment, 60 to 65 parts by weight of butter, and 70 to 80 parts by weight of sugar have.

Specifically, the yuzu cheese cream comprises a first step of gently loosening the cream cheese and then adding butter and mixing to form a mixture; a second step of keeping the mixture at room temperature so that the mixture is well dispersed; A fourth step in which the citron powder is added to the creamed mixture and a fourth step in which the citron powder is added, and a fifth step in which yellowish coloring matter is added to the mixture to which the citron powder is added and stirred.

The citron curd cream comprises a juicing process, a first heating process, a second heating process, and a third heating process. At this time, the citron curd cream may be formed using 30 to 60 parts by weight of citron peel, 100 to 140 parts by weight of citron juice, 150 to 190 parts by weight of sugar, 80 to 90 parts by weight of butter, and 110 to 130 parts by weight of egg have.

Specifically, the juicing process is a process of extracting citron juice by extracting citron juice extracted from citron peel, and then extracting citron juice by pressing the citron juice processed in the juicer.

The first heating step is a step of mixing the first citron juice, citron peel, sugar and butter separated through the juicing process to produce a mixture and heating the mixture, and the first citron juice is subjected to a fermentation process It is preferable to use 40 to 60% by weight, preferably about 50% by weight, of 100% by weight of the citron juice extracted from the pulp. At this time, citron peel is more abundant citron flavor than citron juice, so use citron curd cream. The first heating process is preferably performed at 45 to 55 DEG C for 100 to 140 seconds.

The second heating step is a step of adding citron juice to the mixture by dividing the citron juice with the first heating step so that a large amount of citron juice can be mixed with other ingredients. And adding a mixture of the second citron juice and the egg, which are separated through the above-mentioned process, is added and heated. At this time, the second citron juice is used as the remaining citron juice, except for the first citron juice, in the citron juice extracted from the citron juice through the juicing process, in an amount of 40 to 60 wt%, preferably about 50 wt% It is good.

In such a secondary heating process, it is preferable to continue stirring in the same direction until the sugar is uniformly mixed so as not to be pressed against the heating container. And the second heating process is performed at 75 to 85 캜 for 160 seconds to 200 seconds.

The third heating process is a process of filtering the mash from the mixture which has passed through the secondary heating process and then heating to evaporate the moisture to generate the yuzu curd cream. The yuzu mash and the egg mash are not included in the yuzu curd cream It filters out. The third heating process is preferably performed at 95 to 105 ° C for 50 to 70 seconds.

Thus, the yuzu curd cream produced through the third heating process is stored in a sterilized glass bottle or the like, cooled at room temperature, and stored in the refrigerator.

The applying step S500 is a step of adding citron curd cream produced through the cream producing step to the bread baked through the baking step and adding citron cheese cream or citron curd cream to the bread to produce citron seaweed bread .

Hereinafter, specific examples and experimental examples of the present invention will be described in more detail. It should be understood, however, that the embodiments and examples are for the purpose of promoting understanding of the specific examples of the invention described above, and the scope of rights and the like should not be construed thereby.

Citrus juice production

1. After the citron was washed, the surface water was removed.

2. The citron was cut into 4-5 pieces and put into the juicer to extract citron juice.

Creation of seaweed powder

1. Parasites, which are a kind of seaweed, were washed with water.

2. The washed parasites and seedlings were placed in a hot-air dryer and dried at 50 ° C for 12 hours until the moisture content reached 0 wt%.

3. The dried parasites and matured ones were crushed with a hammer mill to produce parasitic powder and granular flour having a particle size of 0.5 mm.

Creation of citron curd cream

1. Citron 30 citron pulp was put into a juicer and 1,200 g citron juice was extracted.

2. To the pan were added 600 g of citron juice and 450 g of citron peel, 450 g of citron peel, 1,700 g of sugar and 850 g of butter, and mixed to produce a first mixture and the first mixture was heated to 50 캜 for 2 minutes. At this time, the first mixture was stirred in one direction so that the sugar did not stick to the pot.

3. To the first mixture was added 600 g citron juice and 1,200 g egg to produce a second mixture and the second mixture was heated to 80 C for 3 minutes. At this time, the second mixture was stirred in one direction until the second mixture was uniformly mixed as a whole.

4. The mixture of egg and citron juice was filtered to remove the citron peel and egg yolk, and the mixture was heated at 100 ° C for 1 minute to evaporate water to produce citron curd cream.

5. The yuzu curd cream was placed in a sterilized glass bottle, cooled for 1 hour at room temperature, and stored in a refrigerated state.

[Example 1]

1. After 5.5 kg of butter was gently loosened, the sugar was divided into 500 g portions, and the total 8 kg was mixed at intervals of 10 seconds to be creamed.

2. Add 5 kg of egg to the mixture of creamed butter and sugar little by little and mix without separating.

3. 500 g citron juice was added to the egg-containing mixture little by little.

4. 10 kg of rice flour, 1 kg of powdered flour, 1 kg of powdery mildew and 300 g of baking soda were added to the mixture containing citron juice and stirred so that the flour could be mixed evenly without aggregation.

5. Milk at 35 DEG C was added to the mixture to which various powders had been added, followed by stirring to produce a kneaded product.

6. The kneaded product was allowed to stand at a temperature of 3 캜 for about 10 minutes.

7. The dough, which had been dumped, was placed in an oven and baked at 180 ° C for 23 minutes to prepare bread.

8. Seaweed citron bread was prepared by adding the aforementioned citron curd cream to the bread.

[Example 2]

Citrus bread was prepared in the same manner as in Example 1 except that the dough was left at rest for 10 minutes at a temperature of 3 ° C to avoid seaweed citron cake.

[Comparative Example 1]

A seaweed citrus loaf was prepared using 10 kg of rice flour and 300 g of baking soda in place of 10 kg of rice flour, 1 kg of ground rice flour, 1 kg of ground flour and 300 g of baking soda in the same manner as in Example 1.

[Comparative Example 2]

A seaweed citron cake was prepared in the same manner as in Example 1 except that 0 g of citron juice was used instead of 500 g of citron juice.

[Experimental Example]

The sensory evaluation of the seaweed vinaigrette breads prepared in Examples 1 and 2 and Comparative Examples 1 and 2 was carried out and is shown in Table 1.

In the above, the sensory test was performed on 20 panelists (10 males and 10 females) with a sensory test experience of 3 years or more in the food-related field.

The sensory evaluation was performed using the 5-point scale method for color, smell, taste, and shape. The numerical value was calculated by dividing the total score of the panel by the number of panels and then rounding it to the second decimal place. .

As shown in Table 1, Examples 1 and 2 in which seaweed powder and citron juice were added were superior in color, flavor, and taste to Comparative Example 2 in which citron juice was not added. And Example 1 and Comparative Examples 1 and 2 in which the process of resting at a low temperature was performed were superior to those of Example 2 in which the process of resting at a low temperature was omitted.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that it is possible.

Claims (7)

A kneading step of kneading a mixture of butter, egg, citron juice, rice flour, baking soda, seaweed powder, and milk to form a kneaded product; molding the kneaded product into a bread shape; A baking step of baking, a cream producing step of producing yuzu curd cream, and an applying step of adding yuzu curd cream produced through the cream producing step to bread baked through the baking step As a result,
The dough step comprises a cream preparation step of mixing butter and egg to form a cream, a citron juice addition step of mixing yuzu juice with the citrus juice to form yuzu cream, and adding rice flour, baking soda, and seaweed powder to the yuzu cream A kneading process of mixing the kneaded product to form a kneaded product, and a step of adding milk to the kneaded product by mixing milk at 30 to 40 DEG C,
The cream production step may include a step of extracting citron juice from citron fruits and a step of extracting citron juice, citron peel, sugar and butter, which is used in an amount of 40 to 60 wt% A first heating step of heating the mixture to produce a mixture, and a second heating step of heating the mixture, wherein 40 to 60% by weight of the remaining 100% by weight of the citrus juice separated through the juicing process, excluding the first citrus juice, 2 a second heating step of adding a mixture of citron juice and egg and heating the mixture, and a third heating step of filtering out the mallow from the mixture which has passed through the second heating step and then heating to evaporate water to produce yuzu curd cream / RTI >
The kneaded product comprises 100 parts by weight of rice flour, 50 to 60 parts by weight of butter, 45 to 60 parts by weight of eggs, 5 to 10 parts by weight of citron juice, 2 to 4 parts by weight of baking soda, and 15 to 25 parts by weight of seaweed powder ,
The citron curd cream is characterized by comprising 30 to 60 parts by weight of citron peel, 100 to 140 parts by weight of citron juice, 150 to 190 parts by weight of sugar, 80 to 90 parts by weight of butter, and 110 to 130 parts by weight of egg A method for producing seaweed citrus bread. delete The method according to claim 1, further comprising, between the molding step and the baking step
Further comprising a resting step of stabilizing the bread-shaped kneaded product in a temperature range of 1 to 5 DEG C for 5 to 20 minutes. delete delete The method according to claim 1, wherein the seaweed powder
Wherein the flour and the flour are powdered. delete

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