KR101909529B1 - The method of apple bread - Google Patents

Abstract

The present invention relates to a method for producing apple bread, which comprises an agar and takaopi starch including a main ingredient of rice flour and a small amount of a strong flour, thereby providing a crunchy and soft texture and at the same time being able to consume dietary fiber beneficial to the human body, Can provide the ability to control blood sugar, so that diabetics can be prevented or regulated in relatively simple bread intake, providing an apple bread that anyone, both young and old, can enjoy as a snack street.

Description

The method of making apple bread {The method of apple bread}

More particularly, the present invention relates to a method for producing apple bread, which comprises applying apple wheat flour, tapioca starch, agar, etc. as a kneaded product based on rice flour and glutinous rice flour, which are mainly rice flour rather than wheat flour, The present invention relates to a method for producing an apple bread which is capable of providing an apple bread which is good for health and is good in digestion and metabolism, as well as a balanced diet for various nutrients.

As known, bread has been produced from flour as a main ingredient for a long time, and a portion of the dough made is removed, and the center of a part of the dough is rounded and then the inside material such as bean jam is put into a shape of bread It has also been manufactured by baking with an oven or by adding various beneficial ingredients such as cereals, eggs, sugar, salt, flavoring and the like to the dough and baking it in an oven or steaming it.

In recent years, breads using direct fruit have been produced and marketed for producing healthy breads rather than spices. Consumers are selling the bread with a tendency to buy bread by visual inspection and taste confirmation ought.

Modern people's eating habits are becoming more and more westernized, and bread is used as an important stock along with rice, and the demand for healthy bread products is getting higher and higher.

As usual, the bread is made by mixing flour and other additives to make dough, followed by primary fermentation, molding, secondary fermentation and baking. Other additives include baking powder and sweetener for flavor and aroma And so on.

Meanwhile, in order to improve the quality and functionality of bread, many techniques have been proposed in which various functional materials are added to baking. For example, Japanese Patent Registration No. 1357844 discloses a method for producing bread using a plum fill that can feel the flavor of plums.

Also, in Laid-Open Patent Publication No. 2001-0097385, 1 to 10 wt% of kimchi powder obtained by pulverizing the aged kimchi powder is added to the flour to make a dough, and the bread can be used to shorten the fermentation time, A method of manufacturing bread using a kimchi powder which does not use a chemical additive is disclosed.

In addition, Japanese Patent No. 1381268 discloses a method of producing a roasted leek, comprising the steps of washing root leek and then cutting, drying the leached leek leeks, pulverizing dried leek leeks to a size of 200-500 mesh to obtain root leek powder , Adding 80 to 98% by weight of the original mixture at a ratio of 2 to 20% by weight of the root leek powder at a ratio of 2 to 20% by weight to obtain a root leek batter; fermenting the root leek batter; And baking or steaming the roasted leek bread.

In addition, in the registered patent No. 1338330, the properties and preference of the bread which is lowered due to the addition of the black veggies are improved by adding an enzyme, and the use of the anthocyanin pigment, polyphenols, flavonoids and the like, A method of producing a black bean containing bread improved in functionality, which can be used as a bread, is disclosed.

The breads disclosed above have excellent properties in that they add new ingredients to ordinary bread to provide a new flavor.

Since the bread made of apple is usually made into a jam form and the baked bread is made into a mainstream, the original taste of the apple is lowered when mixed with other additives, and the chewing texture is the degree of baking of the bread, According to the method of baking, differentiated products were inevitably satisfied.

The present invention relates to a method and apparatus for preparing apple juice by using apple peeling using apples as a chewing material, applying flour wheat flour, tapioca starch and agar as a kneader based on rice flour and glutinous rice flour, , Bread and the apple filler which is the content, and the bread which the chewing texture and the apple original taste are offered, it is possible to substitute the balanced meal of various nutrients as well as the apple which is good for the food with good texture and digestion, The object of the present invention is to provide a method for producing apple bread which can provide healthy apple bread which provides bread.

In order to accomplish the above object, the present invention provides a method for manufacturing apple bread, comprising washing an apple, peeling it, slicing the apple into an appropriate size, and adding 75 to 85 parts by weight of a cut apple to 100 parts by weight of water, A step of pickling an apple at 100 DEG C, a step of adding a sugar solution of 65 to 70 Bricks to bake the apple, a step of pickling with stirring at 60 to 80 DEG C, a step of adding a sugar solution of 60 Bricks to the first picked apple, 5 to 10 parts by weight of any one of vitamin C, citric acid and lemon juice is added and the mixture is then subjected to secondary pickling for 10 to 15 hours to obtain apple peeling, which is the inner material of apple bread; 55 to 60 parts by weight of strong flour, 30 to 35 parts by weight of glutinous rice powder, 20 to 25 parts by weight of eggs, 15 to 20 parts by weight of milk powder, 7 to 9 parts by weight of agar powder, 7 to 9 parts by weight of tapioca starch, 10 to 20 parts by weight of sugar, 0.2 to 0.4 parts by weight of salt, 0.2 to 0.4 parts by weight of baking soda, 20 to 30 parts by weight of melted white butter, and 20 to 25 parts by weight of water are mixed, (Aging) time, and kneading to obtain a kneaded product; Put a cookie pan in the oven and set it at 200 ~ 250 ° C. Then apply olive oil to the inner surface of the heated pan. The dough was spread on a pan with a uniform thickness of 8 to 10 mm, and the prepared apple peeling was placed on the top of the dough. The batter was poured in an apple peeling thickness of 8 to 10 mm to the top of the apple filling, And baking at a temperature of 200 to 250 ° C.

The method of producing apple bread according to the present invention is characterized in that it contains crisp and soft texture and contains dietary fiber beneficial for human body by containing agar and takaopi starch including main ingredient of rice flour and a small amount of strong flour, Is able to provide blood sugar control ability, so that diabetic can be prevented or controlled in a relatively single-component bread intake, so that anyone, regardless of age and sex, can enjoy apple bread that can be enjoyed as a snack street.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing apple bread according to the present invention,
FIG. 2 is a cross-sectional side view showing the dough and the apple pellets according to the present invention prepared in a confectionery pan.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of the terms appropriately It should be interpreted in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

The apple bread according to the present invention is prepared by washing the apples, peeling the perianthes, cutting them into small pieces at an appropriate size, and then adding 75 to 85 parts by weight of the cut apple to 100 parts by weight of water, give.

At the time when the apple is ripe, blanching is performed to suppress the browning of the apple and to maintain the original color of the apple.

This is done by adding a sugar solution of 65 to 70 Brix and stirring the mixture at 60 to 80 ° C for the first time to concentrate the apple.

5 to 10 parts by weight of vitamin C, citric acid and lemon juice were selected from the first pickled apple, and the mixture was pickled at 45 to 60 ° C for 10 to 15 hours to be apple pickling ).

In step S100 of obtaining the apple peeling 1, the apple may be used in a clean state without removing water to remove the pericarp.

The skin of apple is rich in dietary fiber, which helps digestion and defecation by smoothly promoting intestinal motility when ingested along with flesh, and it can be used without removing the periplasm in that vitamin C is contained in a larger amount than flesh .

This is because it is possible to provide a feeling of non-sense of texture in the three-fold condition without removing the peel of the apple, and the concentration process by the cooking process and the pickling.

The apple peeling may also control soft texture and crispy texture such as general jam according to the size of the cut and the degree of cooking.

On the other hand, the kneaded product (2) serving as a shell of apple bread is prepared by mixing 55 to 60 parts by weight of a strong flour, 30 to 35 parts by weight of glutinous rice powder, 20 to 25 parts by weight of eggs, 15 to 20 parts by weight of milk powder 7 to 9 parts by weight of agar powder, 7 to 9 parts by weight of tapioca starch, 15 to 20 parts by weight of sugar, 0.2 to 0.4 part by weight of salt, 0.2 to 0.4 part by weight of baking soda, 20 to 30 parts by weight of melted white butter, 20 to 25 parts by weight are mixed.

For reference, the tapioca starch is also prepared as a bovine starch granule commonly used for drinking, and originating from roots of cassava (Cassava) grown in Indonesia, Thailand and Brazil. The shape is very similar to sweet potato starch, is prone to luxation, and is rich in the ability to contain water, so it is a starch material widely used for the production of starch sugar, caramel, and confectionery.

Therefore, in the method for manufacturing an apple bread of the present invention including the rice flour having no gluten component, it is possible to complement the tapioca starch by mixing the starch with the degraded properties.

The agar is 15% moisture, 2% protein, 3.5% ash, and less than 0.5% fat, most of which are polysaccharides. The polysaccharide is a neutral polysaccharide 70% agarose and an acid polysaccharide agaropectin 30%. Because of its strong affinity with water, it has a high ability to maintain moisture in a uniform form, And ice cream, and foodstuffs used in brewing.

Looking at the efficacy of agar,

The dietary fiber contained in the agar prevents the bile acid from being absorbed in the large intestine wall. The bile acid is the main ingredient that helps digest the fat, but is absorbed into the barrier and recycled in the liver. Since the bile acid component is cholesterol, Cholesterol in the body is reduced so much that it is effective in preventing arteriosclerosis.

In addition, since the dietary fiber itself contains zero calories, there is no fear of obesity even if it is consumed a lot, and there is an advantage that obesity can be prevented by giving a feeling of fullness when the food is applied to prevent overeating.

In addition, the dietary fiber absorbs water from the large intestine to soften the stool to smooth the stool, and the soft stool prevents the hemorrhoids, and has the ability to control the blood sugar to prevent the diabetes, and the rice cake or bread By hardening the hardness of the agar over time, by using a weak agar property, it is very suitable as a kneaded product of the apple bread of the present invention having a soft texture.

When the kneaded product is mixed as described above, the kneaded product (2) is baked for 30 minutes to 1 hour so as to obtain a complete kneaded product (2) before baking.

The baking using the confectionery pan F is performed while the apple filling 1 and the batter 2 are obtained as described above and the confectionery pan is put in a prepared oven at 200 to 250 ° C, and apply a certain amount of olive oil to the inner surface of the pan.

The batter (2) is laid on the bottom surface of the cooked confectionery pan so as to have a uniform thickness of 8 to 10 mm, and the prepared apple peeling (1) is uniformly placed on the apple peeling (1) with a predetermined thickness.

At this time, the upper side dough covering the apple peeling is covered with the upper part of the confectioner so that it does not overflow, and the confectionery pan is put into the oven and baking is performed at a temperature of 85 ~ 90 ° C.

The finished apple bread provides the sweetness and crisp texture of apple peeling, and the top and bottom dough water contains the rice flour, rice flour and glutinous rice flour, while the flour, agar and tapioca starch are mixed to make crispy and soft texture And can enjoy it as a well-being food for both men and women, including balanced nutrition.

As described above, the present invention has been described with reference to particular embodiments, such as specific elements, and specific embodiments and drawings. However, it should be understood that the present invention is not limited to the above- And various modifications and changes may be made thereto by those skilled in the art to which the present invention pertains.

Accordingly, the spirit of the present invention should not be construed as being limited to the embodiments described, and all of the equivalents or equivalents of the claims, as well as the following claims, belong to the scope of the present invention .

1: apple peeling 2: dough water
10: apple bread F: sweets fan

Claims (2)

After the apple is washed, the skin is peeled off, and the apple is sliced into a proper size (step S10)
(S20) of adding 75 to 85 parts by weight of a cut apple to 100 parts by weight of water and cultivating the apple at 85 to 100 DEG C,
(Step S30) in which the sugar solution of 65 to 70 Bricks is added for blanching the apples, the first pickling is performed while stirring at 60 to 80 ° C,
5 to 10 parts by weight of any one of a sugar solution of 60 brix, vitamin C, citric acid and lemon juice is added to the first pickled apple, and the mixture is then subjected to secondary pickling for 10 to 15 hours to obtain apple peeling S100);
55 to 60 parts by weight of strong flour, 30 to 35 parts by weight of glutinous rice powder, 20 to 25 parts by weight of eggs, 15 to 20 parts by weight of milk powder, 7 to 9 parts by weight of agar powder, 7 to 9 parts by weight of tapioca starch, 10 to 20 parts by weight of sugar, 0.2 to 0.4 parts by weight of salt, 0.2 to 0.4 parts by weight of baking soda, 20 to 30 parts by weight of melted white butter, and 20 to 25 parts by weight of water are mixed, (Aging) time, and kneading to obtain a kneaded product 2 (S200);
The cookie pan (F) is placed in the oven and heated to 200 to 250 DEG C, and then the olive oil is applied to the inner surface of the cookie pan (S300);
The dough (2) is laid on a pan with a uniform thickness of 8 to 10 mm, and the prepared apple peeling (1) is placed on the top of the dough. Then, the batter is dipped into an apple (B) baking the baked product at a temperature of 200 to 250 ° C. (S400).

















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