KR101899520B1 - The coating composition and a method for manufacturing the bread, bread - Google Patents

Abstract

The present invention relates to a composition for coating bread which can moisturize the surface of the bread to keep the bread moist and soft for a long time, and can enhance the palatability of the bread by enriching the flavor and flavor inherent to the bread, and a process for producing the bread , Bread, comprising: a) mixing eggs, milk, and salt to make egg water; b) filtering the egg material obtained in step a) through a sieve; c) adding a lactic acid bacterium to the milk and fermenting the lactic acid bacterium to produce a lactic acid fermentation broth; d) mixing the egg product obtained in the step b) with the lactic acid fermentation broth obtained in the step c) to prepare a mixture; e) aging the mixture obtained in step d).

Description

TECHNICAL FIELD The present invention relates to a coating composition for bread,

The present invention relates to a composition for coating bread which can moisturize the surface of the bread to keep the bread moist and soft for a long time, and can enhance the palatability of the bread by enriching the flavor and flavor inherent to the bread, and a process for producing the bread , Bread.

As eating habits have recently become westernized, bread is becoming a familiar food regardless of whether it is young or old. Since bread is often used as a meal substitute for modern people, functional materials are added to bread to enhance nutrition, and bread with improved quality is being released.

In general, bread is made by mixing the necessary ingredients to make dough, fermenting it with yeast, and baking.

At this time, the quality of bread depends on flavor, volume, taste, texture and the like.

However, after baking in the oven, as time goes by, it undergoes a physico-chemical change process in the bark and inside of the bread, resulting in a sensual change that loses the original flavor of the product, aging and losing its product value.

Therefore, it is necessary to moisten the surface of the bread to maintain the moist and softness of the bread for a long time and to further improve the flavor and flavor inherent to the bread, but the research on this is insufficient.

Published Japanese Patent Application No. 10-2015-0019441 Published Japanese Patent Application No. 10-2002-0027426

In order to solve the above problems, the present invention provides a method for improving the palatability of a bread by moisturizing the surface of the bread, not only prolonging the moistness and softness of the bread for a long time, but also enriching the flavor and flavor inherent to the bread Coating composition, a method for producing the same, and a bread coated with a composition for coating the bread.

According to an aspect of the present invention,

a) mixing the milk, egg, syrup and salt to make egg water;

b) filtering the egg material obtained in step a) through a sieve;

c) adding a lactic acid bacterium to the milk and fermenting the lactic acid bacterium to produce a lactic acid fermentation broth;

d) mixing the egg product obtained in the step b) with the lactic acid fermentation broth obtained in the step c) to prepare a mixture;

and e) aging the mixture obtained in the step d). The present invention also provides a method for preparing a composition for coating bread.

The egg product of step a) is preferably mixed with 2 to 4 parts by weight of the egg, 35 to 45 parts by weight of the syrup, and 0.3 to 0.13 parts by weight of the salt, based on 100 parts by weight of the milk.

The lactic acid fermentation broth of step c) may be prepared by mixing 25 to 35 parts by weight of the lactic acid bacterium with respect to 100 parts by weight of milk and fermenting the mixture at 25 to 35 ° C for 25 to 30 hours.

The lactic acid bacterium of step c) is preferably a probiotic.

Furthermore, in step d), the egg water and the lactic acid fermentation broth are preferably mixed at a weight ratio of 12: 1.

The mixture of step e) is preferably aged at 1 to 5 ° C for 20 to 24 hours.

In addition, the present invention provides a composition for coating bread, which is produced by the above-described method.

In addition, the present invention provides a bread characterized in that the composition for coating the bread is coated on the surface.

The present invention has the effect of moisturizing the surface of the bread so that the moisture and softness of the bread can be sustained for a long time, and the flavor and flavor inherent to the bread can be further enriched to enhance the palatability of the bread.

Hereinafter, a method for preparing a coating composition for bread according to the present invention will be described in detail.

The present invention relates to a method for preparing a composition for coating bread, which comprises moisturizing the surface of the bread to maintain the moist and softness of the bread for a long time and to enrich the flavor and flavor inherent to the bread, A step of filtering the egg water, a step of producing a lactic acid fermentation broth, a step of mixing the egg water and the lactic acid fermentation broth to make a mixture, and aging the mixture.

First, milk, eggs, syrup and salt are mixed to make egg water.

At this time, in order to further improve the functionality of the egg, the egg is mixed with 2 to 4 parts by weight of the egg, 35 to 45 parts by weight of the syrup and 0.3 to 0.13 parts by weight of the salt with respect to 100 parts by weight of the milk desirable.

More specifically, the milk is preferably mixed to adjust the viscosity of the egg water so that the egg water can be evenly distributed on the surface of the bread. In addition, it is preferable to mix the above milk and softness to supplement the egg water.

The egg is a main ingredient for making the egg water, and it is preferable to mix the egg water in order to double the soft taste of the egg water.

At this time, if the egg is mixed in an amount of less than 2 parts by weight, the egg can not be smeared with a soft taste and the egg flavor can not be doubled. When the egg is mixed in an amount of more than 4 parts by weight, There is a problem that the property is lowered.

The above-mentioned starch syrup is preferably mixed with the egg water so as to supplement the sweet taste. Further, when the egg water is applied to the surface of the bread by mixing the above-mentioned starch syrup into the egg water, the surface of the bread can be lubricious and the gloss can be maintained for a long time.

If the syrup is mixed with less than 35 parts by weight of the starch syrup, the egg can not be caught in the pungent taste. If the starch syrup is mixed with more than 45 parts by weight of the starch syrup, There is a problem that it is difficult to uniformly apply the egg water to the surface of the bread.

The salt is preferably mixed to grasp the salty taste of the egg and double the sweetness of the syrup.

When the salt is mixed in an amount of less than 0.3 part by weight, not only the malt flavor of the egg can not be obtained but the sweetness of the starch syrup can not be doubled and the functionality of the egg water can not be improved. There is a problem in that the taste of the egg water is woven when mixed with excess.

Next, the egg water is sieved through a sieve.

This is because, in the process of making the egg water, the milk, the egg, the syrup and the salt are prevented from being mixed with each other evenly, and the egg water is prevented from being clumped to prevent the egg water from being collected, So that it is evenly applied to the surface.

Next, lactic acid bacteria are added to milk and fermented to make lactic acid fermentation broth.

Preferably, the milk is mixed in order to facilitate fermentation of the lactic acid bacteria.

The lactic acid bacterium is preferably mixed with the coating composition for bread of the present invention in order to add sour flavor and flavor. In addition, the consumer can take the lactic acid bacteria together by eating the bread.

The lactic acid fermentation broth may be prepared by mixing 25 to 35 parts by weight of the lactic acid bacterium with respect to 100 parts by weight of the milk and fermenting the mixture at 25 to 35 ° C for 25 to 30 hours.

Mixing less than 25 parts by weight of the above-mentioned lactic acid bacteria or mixing more than 35 parts by weight of the above-mentioned lactic acid bacteria does not save the sour flavor and flavor unique to the lactic acid bacteria.

When the lactic acid bacteria are fermented at a temperature lower than 25 ° C, fermentation of the lactic acid bacteria is not smoothly performed, and the lactic acid bacteria are less proliferated. When the lactic acid bacteria are fermented at a temperature higher than 35 ° C, the lactic acid bacteria die at high temperatures, Is not smoothly performed.

Fermentation of the lactic acid bacteria for less than 25 hours may result in poor fermentation of the lactic acid bacteria, resulting in less proliferation of the lactic acid bacteria. When the lactic acid bacteria are fermented for more than 30 hours, the lactic acid bacteria are no longer proliferated, There is a problem that the fermentation effect becomes insignificant.

Probiotics may be used as the lactic acid bacteria. In particular, LGG lactic acid bacteria are most preferably used to enable the lactic acid bacteria to be ingested through the bread without destroying the lactic acid bacteria, because they have strong viability against gastric acid and bile acid.

Next, the egg product and the fermentation broth of the lactic acid bacteria are mixed to form a mixture.

At this time, the mixture is preferably obtained by mixing the egg water and the lactic acid fermentation broth at a weight ratio of 12: 1.

If the egg water is mixed too much, there is a problem that the pungency of the egg becomes worse and the palatability of the whole mixture is lowered. When the egg water is mixed too little, the sour flavor and flavor unique to the lactic acid fermentation broth are too strong, There is a problem that palatability is deteriorated.

Next, the mixture is aged at 1 to 5 ° C for 20 to 24 hours so that the egg product and the lactic acid fermentation broth can be mixed well.

By applying the composition for coating the bread obtained through the above step uniformly to the surface of the baked bread such as the anang-kan, the surface of the bread can be moisturized so that the moisture and softness of the bread can be sustained for a long time, And the flavor can be further enriched.

It goes without saying that the lactic acid bacteria can be taken intact without the breakage of the lactic acid bacteria at high temperature through the bread.

Hereinafter, the composition for coating bread according to the present invention will be described in detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

[Example 1]

3 parts by weight of egg, 40 parts by weight of starch syrup and 0.8 part by weight of salt were mixed with 100 parts by weight of milk to make egg water, and the egg water was sieved.

Next, 30 parts by weight of lactic acid bacterium was mixed with 100 parts by weight of milk, followed by fermentation at 30 DEG C for 27 hours to obtain a lactic acid fermentation broth. At this time, probiotic LGG lactic acid bacteria were used as the lactic acid bacteria.

Next, the egg water and the fermentation broth of the lactic acid bacteria were mixed at a weight ratio of 12: 1 and then aged at 3 캜 for 20 hours to obtain a composition for coating bread of Example 1.

[Example 2]

The egg product and the lactic acid fermentation broth were mixed in a weight ratio of 7: 1 to obtain a composition for coating bread of Example 2.

[Example 3]

The egg product and the lactic acid fermentation broth were mixed in a weight ratio of 17: 1 to obtain a composition for coating the bread of Example 3.

[Comparative Example 1]

The whiteness and yolk of the egg were evenly spread and mixed to obtain a composition for coating bread of Comparative Example 1.

[Comparative Example 2]

Three parts by weight of eggs were mixed with 100 parts by weight of milk to prepare an egg product, and a composition for coating bread of Comparative Example 2 was obtained.

[Comparative Example 3]

3 parts by weight of egg and 40 parts by weight of starch syrup were mixed with 100 parts by weight of milk to prepare egg water to obtain a composition for coating bread of Comparative Example 3. [

[Sensory Evaluation]

The compositions for coating the breads of Examples 1 to 3 and Comparative Examples 1 to 3 were subjected to a sensory evaluation on flavor, aroma, color and overall acceptability of each of the breads applied to the bread surface using a brush And the results are shown in Table 1 below.

The sensory evaluation was performed on 20 adult men and 20 adult women. The taste, aroma, color, and overall acceptability were evaluated by 9 point scoring method (9 - very good, 7 - good, 5 - - very bad).

flavor incense color Overall likelihood Example 1 9.3 8.8 8.9 9.0 Example 2 8.2 7.9 8.3 8.1 Example 3 8.6 7.8 8.2 8.2 Comparative Example 1 6.4 6.9 7.8 7.0 Comparative Example 2 7.5 7.1 7.8 7.4 Comparative Example 3 7.6 7.1 8.0 7.5

As shown in Table 1, it was confirmed that the overall preference of the baked loaf of the bread composition of Example 1 was very high, 9.0.

This is because the composition for coating bread of Example 1 was added with the high taste and soft taste and flavor of the milk and the egg, and the sweet taste and flavor of the starch syrup, and the salt caught the bristle of the egg, It is believed that the taste was highly appreciated because it was doubled.

Particularly, in the composition for coating bread of Example 1, the egg syrup and the lactic acid fermentation broth are mixed at a weight ratio of 12: 1, whereby the unique sour taste and flavor of the lactic acid fermentation broth are well mixed with the egg water, It is considered that the overall preference of the baked bread with the composition for coating the bread of Example 1 is the highest.

Further, in Examples 1 to 3 and Comparative Example 3 in which the above-mentioned starch syrup was mixed, it was considered that the bread was highly evaluated as 8.0 or more in the sensory evaluation of color because of excellent glossiness of the bread surface.

[Evaluation of texture and moisturizing property]

The compositions for coating breads of Examples 1 to 3 and Comparative Examples 1 to 3 were applied to the surface of each bread using a brush, and after 48 hours in a refrigerated state, the sensory evaluation on the texture And evaluation of the moisturizing ability of the bread on the moisturizing condition was carried out. The results are shown in Table 2 below.

The sensory evaluation and the moisturizing ability evaluation were performed on 20 adult men and 20 adult women. The bread texture and moisturizing condition were evaluated by 9 point scoring method (9 - excellent, 7 - good, 5 - , 1 - very bad).

Texture Moisturizing condition Example 1 9.2 9.0 Example 2 8.6 7.6 Example 3 8.4 7.2 Comparative Example 1 6.5 6.8 Comparative Example 2 7.8 7.9 Comparative Example 3 7.9 8.1

As can be seen from Table 2, when the bread of Example 1 was touched, it was confirmed that it was still the most moist and soft and the moisturizing state was 9.0, the highest evaluation.

In addition, the bread of Example 1 did not easily harden the surface of the bread, and when the bread was eaten, the texture of the soft bread could be felt when the bread was eaten, so that it was confirmed that the texture was the highest evaluated at 9.2.

Claims (8)

a) mixing 2 to 4 parts by weight of egg, 35 to 45 parts by weight of starch syrup, and 0.3 to 0.13 parts by weight of salt with respect to 100 parts by weight of milk;
b) filtering the egg material obtained in step a) through a sieve;
c) mixing 25 to 35 parts by weight of lactic acid bacterium with 100 parts by weight of milk and fermenting the mixture at 25 to 35 ° C for 25 to 30 hours to prepare a lactic acid fermentation broth;
d) mixing the egg product obtained in the step b) with the lactic acid fermentation broth obtained in the step c) at a weight ratio of 12: 1 to prepare a mixture;
and e) aging the mixture obtained in step d). < RTI ID = 0.0 > 8. < / RTI >

The method according to claim 1,
Wherein the lactic acid bacteria of step c) is probiotics.

The method according to claim 1,
Wherein the mixture of step e) is aged at 1 to 5 DEG C for 20 to 24 hours.
A composition for coating bread, characterized in that it is produced by the method of any one of claims 1 to 3.
The bread according to claim 1, wherein the composition for coating the bread is coated on the surface. delete delete delete