KR102065007B1 - Cheese berry bread using giant grape and cooking method thereof - Google Patents

Abstract

Cheese berry bread using a giant grape according to an embodiment of the present invention and a method for producing the same, 20 to 25 parts by weight of the giant grape peel peeled to 150 parts by weight of water at 100 ° C. A step of preparing a hot bell of C temperature; Raw Makgeolli, strong powder and water to mix and knead, and then proceed to ripening to produce a first species B-1; B-2 step of producing a Leban (Levain) by kneading by mixing the first species, strong powder, yeast and water prepared through the step B-1, and then aged; Strong step, sugar, salt, Tangjong prepared in step A, yeast, water, grape grape juice and step C mixing the dough prepared by the step B; D step of kneading by mixing cranberry and butter in the primary material dough kneaded through the C step; E step of performing the first fermentation by aging the dough kneaded secondary material in step D; After dividing the primary fermented material dough through the step E, step F to form a sweet potato shape by adding cheese; A step G for performing secondary fermentation by aging the material dough formed through the step F; And H step of putting the second fermented dough in the oven through step G in an oven.

Description

Cheese berry bread using giant grapes and its manufacturing method

The present invention relates to a cheese berry bread using the grape grape grapes and a method for producing the same.

Recently, due to the increase of national income, the improvement of living standard, and the increase of social participation, the eating pattern pursues nutrition and simplicity, and simple meals such as bread or sandwich are becoming an important part of the diet rather than cooking by hand. have. Accordingly, thanks to the well-being culture, it is changing to a tendency to focus on health and taste, but simple food.

As the dietary pattern changes, the tendency to consume confectionary bread as a stock substitute is increasing.

On the other hand, Geobong grapes or geobong is rich in minerals and vitamins, calcium, potassium, iron and various nutrients are known as a good fruit to facilitate the metabolism and blood circulation of the body and promote digestion and fatigue recovery.

Such a form that is used in the field of confectionery baking is also the jam or puree used through the boiling process by adding sugar or honey, the raisins used for drying, the decoration of the cake. In this case, it is difficult to feel the flavor of the raw grapes, and the consumer who is familiar with the fresh grapes also exhibits a feeling of objection to the texture of grapes that have been deformed and processed.

Accordingly, the Applicant not only adds health and flavor by using giant grapes, but also adds cheese and cranberries as ingredients for baking for the rich supply of grapes and other nutrients, but with other remaining ingredients for baking In order to satisfy consumer's preferences, it was in harmony with the flavor of Gibongbong grapes.

Patent Registration No. 10-1845901 (Notice date 2018.04.05.)

The present invention has been made to solve the above problems, the object of the present invention is to use the Tangjong having a peculiar flavor that is beneficial to health, as well as the addition of nutrient-rich cheese and cranberries to the consumer by making bread It is to provide a cheese berry bread and a method of manufacturing the same using grape grapes that can satisfy the health and preference.

Method for producing a cheese berry bread using a grape grapes according to an embodiment of the present invention, boiled 20 to 25 parts by weight of the grape peel grape peeled to 150 parts by weight of water at 100 ° C. A step of preparing a tangjong at a temperature of 70 ° C; 6 parts by weight of fresh Makgeolli, 14.5 parts by weight of strong powder and 9.5 parts by weight of water, kneading, and then aged B for 15 hours in a temperature environment of 25 ℃ to 27 ℃ to produce a first species; And after mixing the first kind prepared by the above step B-1 30 parts by weight, 750 parts by weight of strong powder, 7 parts by weight of yeast and 40 parts by weight of water, kneading, the aging for 12 hours in a temperature environment of 8 ℃ Lebang ( B-2 step of preparing); 100 parts by weight of strong ingredients, 10 parts by weight of sugar, 2 parts by weight of salt, 30 parts by weight of the type of soup prepared by the above step A, 3 parts by weight of yeast, 60 parts by weight of water, 10 parts by weight of grape grape juice and the prepared by step B C step of mixing by mixing 20 parts by weight of Leban; D step of kneading by mixing 40 parts by weight of cranberries and 5 parts by weight of butter in the primary material dough kneaded through the step C; E step of performing the first fermentation by aging the secondary material dough kneaded through the step D for 60 minutes in a temperature environment of 30 ° C; F step of dividing the first fermented material batter through 25 to 26 parts by weight in step E, by adding 2 parts by weight of cheese to form a sweet potato shape; A step G for performing secondary fermentation by aging the material dough formed through the step F for 50 minutes in a temperature environment of 30 ° C .; And a step H of baking the second-fermented material dough through the G step in an oven at 190 to 250 ° C. temperature.

In the manufacturing method of the cheese berry bread using the grape grapes according to an embodiment of the present invention, the step C is 100 parts by weight of strong component, 10 parts by weight of sugar, 2 parts by weight of salt, 30 parts by weight of the type of soup prepared by the step A , 3 parts by weight of yeast, 60 parts by weight of water, 10 parts by weight of grape grape juice and 20 parts by weight of leban prepared through step B were mixed and stirred for 1 minute at a speed of 30 to 40 RPM, followed by 53 to 66 RPM of It is a step of kneading by proceeding the secondary stirring for 8 minutes at a speed, the step D by adding 40 parts by weight of cranberries and 5 parts by weight of butter to the primary material dough mixed through the step C at a speed of 30 to 40 RPM 1 It may be a step of kneading by stirring for a minute.

In the method of manufacturing a cheese berry bread using grape grapes according to an embodiment of the present invention, the step F, step F-1 to divide the first fermented material dough by 25 to 26 parts by weight through the step E; F-2 step of forming a plurality of material dough divided by the step F-1 into a spherical shape to rest for 15 minutes; And F-3 step of spreading the material dough of the spherical shape suspended in the step F-2 in the form of a plate, and then adding 2 parts by weight of cheese to its surface to form a sweet potato shape.

On the other hand, in order to achieve the above object as another example cheese berry bread using the grape grapes of the present invention can be prepared by the above manufacturing method.

The present invention has the effect of satisfying consumers' health and palatability by using bread varieties having a peculiar flavor that is beneficial to health, as well as manufacturing bread by adding nutrient-rich cheese and cranberries.

1 is a flow chart illustrating a method of manufacturing a cheese berry bread using grapes grapes according to an embodiment of the present invention.
Figure 2 is a picture showing the type of Tang prepared through step A of the manufacturing method of cheese berry bread using grape grapes according to an embodiment of the present invention.
Figure 3 is a photograph showing the leban produced through step B of the manufacturing method of cheese berry bread using grape grapes according to an embodiment of the present invention.
Figure 4 is a photograph showing the state of the dough divided through the step F-1 of the manufacturing method of cheese berry bread using grape grapes according to an embodiment of the present invention.
Figure 5 is a photograph showing the molding process according to step F-3 of the method of manufacturing a cheese berry bread using grape grapes according to an embodiment of the present invention.
Figure 6 is a picture showing a cheese berry bread using grape grapes according to an embodiment of the present invention.

Hereinafter, detailed descriptions of related well-known technologies will be omitted when it is determined that the detailed description may unnecessarily obscure the subject matter of the present invention. In addition, the numerals used in the description of the present specification is merely an identification symbol for distinguishing one component from another component.

In addition, the terms used in the present specification and claims should not be construed in a dictionary meaning, and based on the principle that the inventors may appropriately define the concept of terms in order to explain their invention in the best way. It should be interpreted as meanings and concepts corresponding to the technical spirit of the present invention.

Therefore, the configurations shown in the embodiments and drawings described herein are only preferred embodiments of the present invention, and do not represent all of the technical idea of the present invention, and various equivalents may be substituted for them at the time of the present application. It is to be understood that water and variations may exist.

Preferred embodiments of the present invention will be described in more detail, but the well-known technical parts will be omitted or compressed for brevity of description.

1. Description of the manufacturing method of cheese berry bread using grapes grapes

With reference to the flowchart of Figure 1 will be described in detail how the manufacturing method of the cheese berry bread using the grape grape grape of the present invention.

(1) Tangjong manufacturing step <Step A, S100>

In this step, a process for producing a type of Tangjong which is one of the dough material and dough material of the cheese berry bread using the grape grapes of the present invention is made.

Referring to Figure 2, the manufacturing (cooking) through this step (S100, A step), and boiled 20 to 25 parts by weight of giant grape peel in 150 parts by weight of water at 100 ° C. Prepare a tangjong at a temperature of 68 to 70 ° C.

Specifically, in this step, after removing the kernels of two giant grapes grown in Seonghwan-eup, Cheonan-si, 20 to 25 parts by weight of the shells of the kernels from which the kernels were removed and boiled up to 100 ° C. Mix with the part to prepare a tang type.

This type of hot water keeps the moisture in the form of grass that absorbs warm water, which moisturizes the bread. The dough made by the boiling water method is softer and moist than regular dough, and the texture after baking is also moist and chewy.

(2) Libang preparation step <step B, S200>

In this step, a process of preparing a leban to be used as one of the dough ingredients of the cheeseberry bread using the grape grapes of the present invention is made.

In this step (S200, step B), the process of manufacturing the seed species (steps S210, B-1) and the final manufacturing process (steps S220, B-2) based on the prepared tablets are sequentially performed.

Specifically, the preparation (cooking) through the manufacturing process (steps S210, B-1) is mixed with 6 parts by weight of raw Makgeolli, 14.5 parts by weight of strong powder and 9.5 parts by weight of water, then kneaded, 25 ℃ to 27 ℃ It is matured for 15 hours in a temperature environment to produce a species.

Next, referring to Figure 3, the manufacturing (cooking) through the final manufacturing process (steps S220, B-2), the species produced by the manufacturing process (S210) 30 parts by weight, strong powder 750 weight After mixing the dough, 7 parts by weight of yeast and 40 parts by weight of water, kneading, and aged for 12 hours in a temperature environment of 8 ℃ to produce Leban (Levain). The water used in this step is preferably cold water at a temperature of 10 to 15 ° C.

Here, the weight level and the maturation conditions of the materials used in the process of manufacturing the first species (S210) and the final manufacturing process (S220) is preferably not departing from each level.

If the weight level and maturation conditions of the material used in the process of manufacturing the first species (S210) and the final manufacturing process (S220) is provided below the specific value described above desirable, it is possible to reduce the production amount and functionality of sufficient It hinders the balance of taste caused by the liver, resulting in a chewy texture, a richness of flavor and a pleasant sourness, and a lack of liver. there was.

Furthermore, if the weight level and the maturation conditions of the material used in the manufacturing process (S210) and the final manufacturing process (S220) exceeds the specific values described above, the overload of the production amount and functionality of the leban To hinder the balance of taste caused by the liver, resulting in chewy texture, abundance of flavor, sourness and excess liver unique to the cheeseberry bread using the resulting giant grapes to be baked later.

(3) Primary material kneading step <C step, S300>

In this step, a process of preparing the material dough is primarily performed by mixing the ingredients.

Produced through this step (S300, C) (cooking) is 100 parts by weight of strong powder, 10 parts by weight of sugar, 2 parts by weight of salt, 30 parts by weight of the type of soup prepared by the above step A, 3 parts by weight of yeast, 60 parts by weight of water Part, kneaded with 10 parts by weight of grape grape juice and 20 parts by weight of the leban prepared through the B step.

Specifically, 100 parts by weight of strong powder, 10 parts by weight of sugar, 2 parts by weight of salt, 30 parts by weight of the type of Tang prepared by the above step A, 3 parts by weight of water, 60 parts by weight of water, 10 parts by weight of grape grape juice and the step B 20 parts by weight of the prepared Leban was mixed to perform first stirring for 2 minutes at a speed of 30 to 40 RPM.

Next, after the first stirring process, the stirring speed of the mixer was increased to 53 to 66 RPM to perform the second stirring for 8 minutes to complete the primary material dough.

In this way, by dividing the ingredients in two stages in order, the problem is that the giant grapes, the main ingredients that play the most important role in providing flavors, are not uniformly distributed by being aggregated or evenly spread in a portion of the dough.

In addition, the appropriate content level of the strong powder, sugar, salt, tangjong, yeast, and grape grape juice contained in the material dough is preferably not to deviate from the above-described preferred content value, which is provided by adding a bell type containing the grape grape grape peel Not only is the level of unique flavor too low or too much to harm the taste of consumers, but also to balance the taste with the rest of the ingredients and not to chewy the texture.

(4) 2nd material kneading step <D step, S400>

In this step, a process of preparing the material dough is performed by mixing the ingredients in a secondary manner.

The manufacturer (cooking) through this step (S400, D step) knead by mixing 40 parts by weight of cranberries and 5 parts by weight of butter kneaded through the primary material dough kneaded through the primary material kneading step (S300, C step).

Through this, the final secondary material dough is prepared as shown in FIG. 2, specifically, 40 parts by weight of cranberries and 5 parts by weight of butter are added to the primary material dough mixed through the preceding primary material compounding step (S300). After that, the mixture is stirred for 1 minute at a speed of 30 to 40 RPM using a mixer.

(5) First fermentation stage <E stage, S500>

In this step, the process of the first fermentation is carried out by low temperature aging of the secondary material dough.

Through this step (S500, E), the manufacturing (cooking) aged through the secondary material blending step (S400) of the secondary material dough is aged for 60 minutes in a temperature environment of 30 ℃ and 30% humidity environment Allow primary fermentation to proceed.

(6) Dough forming step <F step, S600>

In this step, the process of dividing and molding the dough material is completed the primary fermentation.

Through the steps S600 and F, the manufacturer (cooking) divides the material dough subjected to the first fermentation through the first fermentation step (S500) by 25 to 26 parts by weight to form a sweet potato shape.

Specifically, the dough dividing step (S610, F-1 step), the resting step (S620, F-2 step) and the forming step (S630, F-3 step) is carried out sequentially.

First, referring to Figure 4, the process of dividing the primary fermented material dough by 25 to 26 parts by weight through the first fermentation step (S500, step E).

Thereafter, the process of forming a plurality of material dough divided by the dough dividing step (S610, F-1 step) into a spherical shape to rest for 15 minutes.

Finally, referring to Figure 5, spread the dough of the spherical-shaped material suspended in the resting step (S620, step F-2) in the form of a plate, and then added to the surface of the cheese 2 parts by weight to form a sweet potato shape The process proceeds.

(7) 2nd fermentation stage <G stage, S700>

In this step, the process of secondary fermentation is carried out by aging the material dough molded into sweet potato shape at room temperature.

The manufacturer (cooking) through this step (S700, G step) by aging the material dough molded into a specific sweet potato shape through the previous dough forming step (S600) for 50 minutes in a temperature environment of 30 ℃ and humidity environment of 30% Allow secondary fermentation to proceed.

In addition to the first fermentation step (S500) described above, the condition value for the temperature, humidity, and time of the second fermentation step (S700) is preferably not out of the preferred operating condition value, which is sufficient fermentation if it is out of the corresponding condition value It is because the progress of the texture, flavor, aroma, the harmony of the taste between the ingredients, the overall taste of the liver and umami taste of bread does not have enough problems compared to the content conditions of the ingredients.

In other words, the primary fermentation and the secondary fermentation must be performed separately under each preferable specific condition in order to fully express the effective aspect to be provided by the characteristics of the amount and condition specified in the above process. do.

(8) Burning stage <H stage, S800>

In this step, the baking process is carried out by putting the dough of the second fermentation is completed in the oven.

The manufacturer (cooking) through this step (S800, H step) is a process of baking the second dough fermented through the second fermentation step (S700, G) in the oven of 190 to 250 ° C temperature baking process .

According to the implementation before the baking step, the process of cutting using scissors at a predetermined interval on the upper surface of the material dough is completed secondary fermentation in order to give the shape of the baguette.

Through this, referring to Figure 6, the unique flavor of Geobongpo is sufficiently provided, the taste of Geobong grape is balanced with the rest of the dough ingredients (cranberries, cheese, etc.), high taste preference, chewy texture and pleasant The sourness makes it possible to make cheese berry bread using grapes that have a good taste and taste.

2. Explanation of sensory test result of cheeseberry bread using grape stick grape

The sensory test according to each embodiment was carried out by changing the specific condition of the cheese berry bread using the method of manufacturing the cheese berry bread using the grape grapes of the present invention described above, and through each of the condition values The critical meaning of this is explained in detail.

First, 20 to 25 parts by weight of the giant grape peel shell is boiled in 150 parts by weight of water at 100 ° C., and then kneaded into 120 parts by weight of strong powder to prepare a hot type of 68 to 70 ° C.

Next, after mixing 6 parts by weight of fresh Makgeolli, 14.5 parts by weight of strong powder and 9.5 parts by weight of water, kneading, and then aged for 15 hours in a temperature environment of 25 ℃ to 27 ℃ 30 weight parts, strong powder 750 weight After mixing the dough, 7 parts by weight of yeast and 40 parts by weight of water, kneading, and aged for 12 hours in a temperature environment of 8 ℃ to produce Leban (Levain). Here, water is used as cold water at a temperature of 10 to 15 ° C.

The materials thus prepared were combined as shown in Table 1 below to separate the primary dough and the secondary dough to proceed with the material blending from Example 1 to Example 7, and each sensory test was carried out.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Strong 100 100 100 100 100 100 100 Sugar 10 10 10 10 10 10 10 Salt 2 2 2 2 2 2 2 East 3 3 3 3 3 3 3 Cold water 60 60 60 60 60 60 60 Tangjong 20 30 30 30 30 50 - Levan 20 20 10 30 20 20 20 Giant grape juice 10 10 10 10 5 10 10 Cranberry 40 40 40 40 30 40 40 butter 5 5 5 5 5 5 5 Primary material kneading condition: Using mixer, stirring at 35 RPM for 2 minutes, stirring at 65 RPM for 8 minutes
Secondary material kneading condition: Using mixer, stirring at 35 RPM for 1 minute

Unit: weight parts Wherein, in the case of Example 7, 30 parts by weight of the strong powder batter was attached instead of the baked flour.

Thereafter, each of the embodiments are fermented by mixing the secondary material dough blended as shown in Table 1 in a temperature environment of 30 ° C. for 60 minutes and then dividing by 25 to 26 parts by weight, as shown in FIG. 4. After forming a plurality of the material dough into a spherical shape and rest for 15 minutes at room temperature, and then spread the spherical material dough of the suspended shape in a plate form as shown in Figure 5 widely, add 2 parts by weight of cheese to the sweet potato shape Molding was performed.

Next, the material dough molded into sweet potato shape is aged for 50 minutes in a temperature environment of 30 ℃ and 30% humidity environment to proceed the secondary fermentation, and then baked in an oven at 190 to 250 ° C temperature Cheese berry bread using the grape grapes of each embodiment was prepared.

Using the cheeseberry bread using a plurality of giant grapes for each embodiment prepared as described above, five people each of the ages of 10 to 50s were selected for the taste, aroma, texture, appearance, The overall acceptability was measured by a five-point scale method and the average value is shown in Table 2 below.

Here, the taste was requested to focus on how richly the flavors of Geobong grapes are particularly rejected or burdened, how harmonious the balance between the overall taste and the overall taste is, and how appropriate the flavor is. .

flavor incense Texture Appearance Symbol Example 1 3.7 4.3 4.0 4.2 4.1 Example 2 4.8 4.6 4.7 4.5 4.8 Example 3 4.1 4.1 4.4 3.9 4.0 Example 4 4.6 4.2 3.9 3.8 4.1 Example 5 4.2 4.4 4.4 4.0 4.2 Example 6 3.9 4.0 4.1 4.2 3.7 Example 7 3.5 3.8 3.8 4.2 3.8 5 point equator-1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good

As shown in Table 2, it could be seen that most people of all ages and genders felt high preference for the cheese berry bread using the grape grapes prepared according to Example 2, and in particular, the flavors of grape grapes It is abundantly felt, and the balance between taste and balance, and the umami taste is felt at an appropriate level so as not to be excessive.

On the contrary, in Example 1, the flavors of the giant grapes were somewhat lacking, and the chewing feeling was a little boring, and the score was insufficient in most items, including the overall preference. Many.

In addition, in the case of Example 3, there were many evaluations that the size or color was a little unsatisfactory in appearance, and overall evaluation was insufficient in comparison with Example 2 in all items, and in Example 4, the size or color was excessively evaluated. There was a lot of evaluation that the texture is not good, and overall evaluation was poor compared to Example 2 in all items.

In addition, in Example 5, there are many evaluations that the flavor and aroma degree peculiar to Geobongpo is somewhat lacking, and that the liver is somewhat boring and the degree of umami is also somewhat lacking. Although there were many evaluations, there was a lack of evaluations, but in particular, the tastes were inferior.

In the case of Example 7, cheeseberry bread using giant bonbon grapes prepared by substituting ordinary strong powder batter instead of soup type, in which case most of the experimenters evaluated that the degree of flavor and aroma peculiar to giant bonbon grapes was not enough. .

As a result, the unique flavor and flavor of cheese berry bread using the grapes produced with the same composition ratio and conditions as in Example 2 was well utilized, the overall taste and balance are well balanced, and the degree of umami is also burdensome. It has a high level of taste and aroma because it has a proper level, and has a high evaluation in texture and appearance, showing a great difference in overall preference compared with other embodiments.

As described above, although the detailed description of the present invention has been made by way of the embodiments, it is understood that the present invention is limited to the above embodiments only because the above-described embodiments have only been described with reference to preferred examples of the present invention. The scope of the invention should be understood by the claims and equivalent concepts described below.

Claims (4)

A step of preparing a bell type of 68 to 70 ° C temperature by kneading 20 to 25 parts by weight of the giant grape skin peel to 150 parts by weight of 100 ° C. water and kneading;
6 parts by weight of fresh Makgeolli, 14.5 parts by weight of strong powder and 9.5 parts by weight of water, kneading, and then aged B for 15 hours in a temperature environment of 25 ℃ to 27 ℃ to produce a first species; And after mixing the first kind prepared by the above step B-1 30 parts by weight, 750 parts by weight of strong powder, 7 parts by weight of yeast and 40 parts by weight of water, kneading, the aging for 12 hours in a temperature environment of 8 ℃ Lebang ( B-2 step of preparing);
100 parts by weight of strong ingredients, 10 parts by weight of sugar, 2 parts by weight of salt, 30 parts by weight of the type of soup prepared by the above step A, 3 parts by weight of yeast, 60 parts by weight of water, 10 parts by weight of grape grape juice and the prepared by step B C step of kneading 20 parts by weight of mixing;
D step of kneading by mixing 40 parts by weight of cranberries and 5 parts by weight of butter in the primary material dough kneaded through the step C;
E step of performing the first fermentation by aging the secondary material dough kneaded through the step D for 60 minutes in a temperature environment of 30 ° C;
F step of dividing the primary fermented material batter through the step E by 25 to 26 parts by weight, and adding 2 parts by weight of cheese to form a sweet potato shape;
A step G for performing secondary fermentation by aging the material dough formed through the step F for 50 minutes in a temperature environment of 30 ° C .; And
H step of baking the secondary fermented material dough through the G step in the oven at 190 to 250 ° C temperature; characterized in that it comprises a
Method for producing cheese berry bread using grapes grapes.
Claim 2 has been abandoned upon payment of a set-up fee. The method of claim 1,
The step C is 100 parts by weight of strong powder, 10 parts by weight of sugar, 2 parts by weight of salt, 30 parts by weight of the type of soup prepared by the step A, 3 parts by weight of yeast, 60 parts by weight of water, 10 parts by weight of grape grape juice and step B After mixing 20 parts by weight of the leban prepared through a first stirring for 2 minutes at a speed of 30 to 40 RPM, the second step of stirring for 8 minutes at a speed of 53 to 66 RPM to knead,
Wherein step D is the step of kneading by stirring for 1 minute at a speed of 30 to 40 RPM by adding 40 parts by weight of cranberries and 5 parts by weight to the primary material dough mixed through the step C
Method for producing cheese berry bread using grapes grapes.
Claim 3 has been abandoned upon payment of a set-up fee. The method of claim 1,
The F step,
F-1 step of dividing the primary fermented dough material by 25 to 26 parts by weight in step E;
F-2 step of forming a plurality of material dough divided by the step F-1 into a spherical shape to rest for 15 minutes; And
It characterized by comprising a; F-3 step of spreading the material dough of the spherical shape suspended in the step F-2 in the form of a plate, then adding 2 parts by weight of cheese to its surface to form a sweet potato shape;
Method for producing cheese berry bread using grapes grapes.
Cheese berry bread using grape grapes, characterized in that produced by any one of claims 1 to 3.

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