KR102103245B1 - Method for producing bread containing jeju black pig powder - Google Patents

Abstract

Disclosed is a method for manufacturing bread containing Jeju black pig powder, which can improve the taste, flavor, and texture. According to the present invention, the method comprises the following steps: preparing Jeju black pig powder; evenly mixing equal amounts of desalinized deep seawater and a mixture, which is obtained by mixing 38.18 wt% of white sugar, 17.68 wt% of eggs, 13.75 wt% of compound butter, 11.19 wt% of weak flour, 7.64 wt% of Udo peanuts, 7.41 wt% of cocoa powder, 2.44 wt% of fresh cream, 1.02 wt% of the Jeju black pig powder, 0.46 wt% of vanilla flavored powder, and 0.23 wt% of refined salt, and kneading the mixture to obtain dough; putting the prepared dough in a mold and dividing and forming the dough in accordance with the shape of bread; baking the formed bread in a rotary oven at 190 ± 5°C for 18 ± 2 min; and slowly cooling the baked bread.

Description

Manufacturing Method of Jeju Black Pork Bread {METHOD FOR PRODUCING BREAD CONTAINING JEJU BLACK PIG POWDER}

The present invention relates to a method of manufacturing Jeju black pork bread, and more specifically, to a method of manufacturing Jeju black pork bread, which greatly improves taste, aroma, and texture by adding Jeju black pig powder and various Jeju special products.

As the eating habits gradually become westernized, it is a long time that bread is now used as staple food with rice. In particular, since bread can be enjoyed more easily than traditional Korean meals and side dishes, it is widely favored by busy urban people, young people seeking convenience, and children accustomed to Western tastes, and his consumption increases.

Accordingly, research and development of the functional part in the bakery confectionery field is increasingly important, and consumers' demand for healthy bread product development is also increasing.

In order to improve the quality and functionality of bread, many studies have been conducted in which various functional ingredients are added in baking. In particular, natural substances such as pine needle extract (Kim, EJ and Kim, SM (1998) 30, 542-547), microorganisms (Matinez-Anaya, PB, et al. (1990) Cereal Chem., 67, 85-91; Cho Namji (1997) Ph.D., Konkuk University) or method using enzymes (Chamberlain, N., et al. (1981) J. Food Tech., 16, 127-152), enriched protein in fish to enhance protein nutrition And lysine-added dough properties and methods for improving bread quality (Sidwell, VD and Hammerle, OA (1970) Cereal chem., 47, 739-745; Stillings, BR, et al. (1971) Cereal chem. , 48, 292-301) and corn blend (Navicks, LL (1987) Cereal Chem., 64, 5-9) and soy blend (Morad, MM et al. (1980) to improve the nutritional quality of proteins. ) Cereal Chem., 57, 390-396), vegetables or fruits (Choi, OJ, et al. (1999) J. Korean Soc. Food Sci. Nut., 28, 126-131; Jung, HS, et al. (1999) J. Korean Soc. Food Sci. Nutr., 28, 113-117.

In general, the characteristics of beef, pork, chicken, lamb, and duck meat, which are mainly used for cooking, are classified by type. First of all, beef contains zinc and iron in addition to protein and potassium. In particular, potassium promotes protein synthesis and growth hormone production. Pork is high in vitamin E, B1, and B2 as well as protein and contains a lot of iron, so it is effective in preventing anemia. Chicken is a source of animal protein that is most suitable for people who need weight control, recovery patients, and the elderly with less physical activity, because it has very low calories compared to other meats. Lamb meat is low in calories and fat and low in cholesterol, making it suitable as a diet food, and it contains a lot of iron compared to other meats, helping to boost the immune system and supply oxygen to the body. Duck meat is high in unsaturated fatty acids, and it plays a role in reducing the risk of arteriosclerosis or high-pressure attack caused by excessive accumulation of fat in the human body. In addition, rice added as a subsidiary material to meat is rich in vitamin B, such as vitamin B1, B2, and niacin, and vitamin E, which functions as an antioxidant, and dietary fiber contains 3 to 4 times more than wheat flour, so the satiety is large. .

However, meat containing the above nutritional characteristics has a lot of heterogeneity with bread dough, so that the dough does not clump well in forming a dough, and the total gluten content during fermentation is less than that of ordinary wheat flour dough, so the volume expansion rate of bread It was difficult to add to the bakery ingredients because it was deteriorated and it was difficult to give the bread a unique soft texture.

Republic of Korea Registered Patent No. 10-1848395 (2018.04.06)

An object of the present invention is to provide a method of manufacturing Jeju Black Pork Bread, which is made by adding powdered black pork to Jeju Island and adding various special products of Jeju Island to greatly enhance the texture and texture of Jeju Island.

Another object of the present invention is to provide a method of manufacturing Jeju Black Pork Bread that combines nutrition and functionality while maintaining the original soft texture and volume of bread while adding pork processed in powder form.

In order to achieve the above object, a method of manufacturing Jeju black pork bread according to an embodiment of the present invention comprises the steps of preparing a Jeju black pork powder; 38.18 wt% of white sugar, 17.68 wt% of egg, 13.75 wt% of compound butter, 11.19 wt% of flour, 7.64 wt% of Udo peanut, 7.41 wt% of cocoa powder, 2.44 wt% of fresh cream, 1.02 wt% of Jeju black pig powder, 0.46 wt% of vanillin powder , Mixing and kneading the mixture of purified salt 0.23wt% and the desalted deep sea water in a 1: 1 ratio by weight; Placing the mixed dough on a mold and dividing and shaping it to fit the shape of the bread; Baking the molded bread in a rotary oven at a temperature of 190 ° C ± 5 ° C under conditions of 18 minutes ± 2 minutes; And characterized in that it comprises a; step of slowing the baked bread.

Method of manufacturing a Jeju black pig bread according to another embodiment of the present invention, preparing a Jeju black pig powder; 33.00 wt% of white sugar, 25.73 wt% of powerful powder, 15.28 wt% of egg, 11.88 wt% of compound butter, 4.13 wt% of coconut milk powder, 4.13 wt% of citrus dried products, 3.30 wt% of Hallabong puree, 1.52 wt% of Hallabong powder, 1.52 wt% of Jeju black pork powder 1.00 Mixing a mixture of wt% and Halla scent 0.03wt% and the desalted deep ocean water in a 1: 1 ratio by weight to knead; Placing the mixed dough on a mold and dividing and shaping it to fit the shape of the bread; Baking the molded bread in a rotary oven at a temperature of 190 ° C ± 5 ° C under conditions of 18 minutes ± 2 minutes; And characterized in that it comprises a; step of slowing the baked bread.

The step of preparing the Jeju black pork powder may include washing the black pork meat and rapidly freezing it in a freezer at -40 ° C; Freeze-drying for 10-40 hours depending on the moisture content of the black pork, drying the moisture content to 5% or less; After drying, pulverizing to 100-200 mesh to powder to produce black pig powder; characterized in that it comprises a.

In the manufacturing process of the desalted deep ocean water, a microfiltration (micro filtration) of 5 µm or less is removed in a microfiltration device to remove suspended solids and debris, and tens to hundreds of nanometers (nm) using a UF (Ultra Filtration) hollow fiber membrane ) Filtering the low-molecular-weight material and the high-molecular and colloidal material with the porous filter of; Removing the monovalent cation and the divalent anion by applying a direct current between the electrodes to the ion exchange membrane using an electrodialysis device to conduct deep ionization of the filtered deep ocean water in the filtered aqueous solution state; Sterilizing the desalted marine deep water using an electrodialysis device by passing it through an ultraviolet water sterilizer that emits strong ultraviolet rays having a wavelength of 253.7 nm; And mixing purified water with the desalted ocean deep water to prepare a final extraction mineral water.

According to the present invention, Jeju black pig is added by powdering, and Jeju's clean ingredients are added to enhance the natural taste and aroma of Jeju Island and greatly improve the texture.

According to the present invention, it is possible to obtain a combination of nutrition and functionality while maintaining the original soft texture and volume of bread while adding pork processed in powder form.

1 is a process diagram showing a manufacturing process of Jeju Black Pork Bread according to the present invention.

Hereinafter, Jeju black pork bread according to various embodiments of the present invention and a method of manufacturing the same will be described in detail.

Referring to FIG. 1, the method of manufacturing Jeju black pork bread according to the present invention starts from a process of pulverizing Jeju black pork.

To powder the black pork, first wash the black pork meat, then freeze it in a freezer at -40 ℃, and then freeze-dry it for 10-40 hours depending on the moisture content of the meat to dry the moisture content to 5% or less. After that, it is pulverized into 100-200 mesh to form a black pig powder.

The Jeju Black Pork Bread according to an embodiment of the present invention exhibits a savory and soft taste by adding Udo Peanut, and has the following ingredients and composition ratio.

38.18 wt% of white sugar, 17.68 wt% of egg, 13.75 wt% of compound butter, 11.19 wt% of flour, 7.64 wt% of Udo peanut, 7.41 wt% of cocoa powder, 2.44 wt% of fresh cream, 1.02 wt% of Jeju black pig powder, 0.46 wt% of vanillin powder , Dough is prepared by uniformly mixing the mixture of purified salt 0.23 wt% and the desalted deep sea water in a 1: 1 ratio by weight.

The mixed dough is placed on a mold and divided and molded to fit the shape of the bread.

The molded bread is baked in a rotary oven at a temperature of 190 ° C ± 5 ° C under conditions of 18 minutes ± 2 minutes.

Toast the baked bread.

The Jeju Black Pork Bread according to another embodiment of the present invention shows fresh and sweet taste by adding Hallabong ingredients, and has the following ingredients and composition ratio.

33.00 wt% of white sugar, 25.73 wt% of powerful powder, 15.28 wt% of egg, 11.88 wt% of compound butter, 4.13 wt% of coconut milk powder, 4.13 wt% of citrus dried products, 3.30 wt% of Hallabong puree, 1.52 wt% of Hallabong powder, 1.52 wt% of Jeju black pork powder 1.00 Prepare a dough by mixing the mixture of wt% and Halla scent 0.03wt% and the desalted deep ocean water 1: 1 by weight.

The mixed dough is placed on a mold and divided and molded to fit the shape of the bread.

The molded bread is baked in a rotary oven at a temperature of 190 ° C ± 5 ° C under conditions of 18 minutes ± 2 minutes.

Toast the baked bread.

In the present invention, deep sea water used as dough water is called deep sea water to distinguish it from superficial water. Deep sea water refers to sea water of 200 meters or less from the surface of sea water, and nitrogen, phosphorus, and silicic acid necessary for plant growth because photosynthesis does not occur. It contains a lot of inorganic nutrients such as, because it is not polluted by air or chemicals and general bacteria, it has a small number of marine bacteria, so it has excellent physical cleanliness, and contains essential trace elements and various minerals in balance. In addition to minerals (magnesium, calcium, potassium, and sodium), zinc, selenium, and manganese, as well as immune functions against various diseases caused by stress or poor constitution, are excellent, and are very clean compared to surface water or ground water used as drinking water. It is said to be excellent. In the current state of severe marine pollution, surface water is not suitable for food and beverage, but deep ocean water has very few live bacteria compared to the surface layer and contains no pathogenic organisms, so it can be said that safety is extremely high when selected as a beverage. .

The feature of deep ocean water is that it does not contain phytoplankton, which consumes nutrients in the deep sea where sunlight does not reach, so it is rich in nutrients degraded by bacteria and contains a large amount of minerals such as calcium and magnesium (minerality). There is a low concentration of organic matter below 200 meters from the surface seawater, no contamination by E. coli or general bacteria, and less cleanliness than the possibility of contamination by chemicals from land or the atmosphere. With little change and stable low water temperature, deep ocean water is water that has been formed for thousands of years.

Therefore, when these deep ocean waters are applied together as dough water, not only the nutritional and functional characteristics of the deep ocean waters can be provided, but also their complementary and synergistic nutritional and health-oriented functional effects can be expected.

In the present invention, it is necessary to demineralize deep ocean water to be used as dough water to prepare mineral water for kneading. The method of manufacturing mineral water for kneading deep sea water is as follows.

a) In a microfiltration device, a microfiltration (micro filtration) of 5 µm or less is used to remove suspended solids and foreign substances, and a UF (Ultra Filtration) hollow fiber membrane is used to filter pores from tens to hundreds of nanometers (nm) in low molecular weight. And the polymer and colloidal substances are filtered.

b) The filtered aqueous solution of deep ocean water is subjected to selective ion exchange by applying direct current between electrodes with an ion exchange membrane using an electrodialysis device to remove monovalent and divalent anions. At this time, if the electrical conductivity is adjusted to 15, 12, 10, 8 m / S, etc., the removal rates of monovalent and divalent anions vary depending on the respective conductivity.

c) Desalted marine deep water can be obtained by passing the desalted marine deep water using an electrodialysis device through a sterilizing process by passing it through an ultraviolet water sterilizer that emits strong ultraviolet rays having a wavelength of 253.7 nm.

d) The demineralized deep ocean water is mixed with purified water to prepare final mineral water for kneading.

<Example 1>

First, after washing the black pork meat, it is rapidly frozen in a freezer at -40 ℃, then freeze-dried for 30 hours, dried to 5% moisture content, and then crushed with 200 mesh to prepare black pork powder. Then, 38.18g of white sugar, 17.68g of egg, 13.75g of compound butter, 11.19g of powerful powder, 7.64g of peanut peanut, 7.41g of cocoa powder, 2.44g of fresh cream, 1.02g of Jeju black pig powder, 0.46g of vanillin powder, 0.23g of refined salt Prepare the dough by uniformly mixing one mixture and desalted deep ocean water in a 1: 1 ratio by weight. The mixed dough is placed on a mold and divided and molded to fit the shape of the bread. The molded bread is baked in a rotary oven at 190 ° C. for 20 minutes. The baked bread was cooled slowly to make Jeju Black Pork Bread.

<Example 2>

First, after washing the black pork meat, it is rapidly frozen in a freezer at -40 ℃, then freeze-dried for 30 hours, dried to 5% moisture content, and then crushed with 200 mesh to prepare black pork powder. And, 33.00 g of white sugar, 25.73 g of powerful powder, 15.28 g of egg, 11.88 g of compound butter, 4.13 g of coconut milk powder, 4.13 g of citrus fruits, 3.30 g of Hallabong puree, 1.52 g of Hallabong powder, 1.00 g of Jeju black pig powder, 0.03 g of Hallabong fragrance The mixture is mixed and the desalted deep seawater is mixed uniformly by weight to 1: 1 to prepare the dough. The mixed dough is placed on a mold and divided and molded to fit the shape of the bread. The molded bread is baked in a rotary oven at 190 ° C. for 20 minutes. The baked bread was cooled slowly to make Jeju Black Pork Bread.

<Test Example 1> Sensory test

A sensory quality evaluation was performed on the taste, color, texture, aroma, and overall preference of the Jeju Black Pork Bread prepared in Examples 1 and 2 above. The sensory quality evaluation scale by selecting 40 sensory test personnel with sensory identification ability of this food is 9-point scoring method (9 points: very good, 7 points: good, 5 points: moderate, 3 points: slightly bad, 1 Point: very bad). The sensory test result was verified by Duncan's multiple range test at 5% level using ANOVA. The results are shown in Table 1 (mean value ± standard deviation).

division Example 1 Example 2 flavor 8.82 ± 1.16 8.85 ± 0.17 color 8.70 ± 1.57 8.72 ± 1.25 Organization 8.65 ± 0.19 8.67 ± 1.08 incense 8.68 ± 1.35 8.92 ± 1.05 Overall preference 8.75 ± 0.80 8.89 ± 0.59

As shown in Table 1, Jeju black pork bread produced according to the present invention in terms of taste, color, texture, and aroma showed excellent results.

In the case of Example 1, it was confirmed that the overall preference was greatly improved by showing excellent evaluation in taste and texture.

Particularly, in the case of Example 2 in which Hallabong material was added, it was confirmed that it exhibited excellent evaluation in terms of taste, color, and aroma, and also showed excellent results in overall preference.

Claims (4)

Preparing a Jeju black pig powder;
White sugar 38.18 wt%, egg 17.68wt%, compound butter 13.75wt%, powerful powder 11.19wt%, Udo peanut 7.64wt%, cocoa powder 7.41wt%, fresh cream 2.44wt%, Jeju black pig powder 1.02wt%, vanillin powder 0.46wt% , Mixing and kneading the mixture of purified salt 0.23wt% and the desalted deep sea water in a 1: 1 ratio by weight;
Placing the mixed dough on a mold and dividing and shaping it to fit the shape of the bread;
Baking the molded bread in a rotary oven at a temperature of 190 ° C ± 5 ° C under conditions of 18 minutes ± 2 minutes; And
The baked bread is slowly cooled; includes,
The step of preparing the Jeju black pig powder,
Rapidly freezing the black pork meat in a freezer at -40 ° C;
Freeze-drying for 10-40 hours depending on the moisture content of the black pork, drying the moisture content to 5% or less;
After drying, pulverizing to 100-200 mesh to powder to produce black pig powder;
The desalination process of the deep sea water,
Low-molecular-weight materials with pore filters of tens to hundreds of nanometers (nm) in size using microfiltration of 5 µm or less in microfiltration to remove suspended solids and foreign substances, and UF (Ultra Filtration) hollow fiber membranes. Filtering the polymer and colloidal materials;
Removing the monovalent and divalent anions by performing selective ion exchange by applying direct current between electrodes to the ion exchange membrane using the electrodialysis device in the deep ocean water of the filtered aqueous solution state;
Sterilizing the desalted marine deep water by using an electrodialysis device by passing it through an ultraviolet water sterilizer that emits strong ultraviolet rays having a wavelength of 253.7 nm; And
A method of manufacturing a Jeju Black Pork Bread comprising the steps of: mixing the desalted marine deep water with purified water to prepare a final mineral water for extraction. Preparing a Jeju black pig powder;
33.00 wt% of white sugar, 25.73 wt% of powerful powder, 15.28 wt% of egg, 11.88 wt% of compound butter, 4.13 wt% of coconut milk powder, 4.13 wt% of citrus dried products, 3.30 wt% of Hallabong puree, 1.52 wt% of Hallabong powder, 1.52 wt% of Jeju black pig powder, 1.00 Mixing a mixture of wt% and Halla Bong 0.03wt% and desalted deep ocean water in a 1: 1 ratio by weight to knead;
Placing the mixed dough on a mold and dividing and shaping it to fit the shape of the bread;
Baking the molded bread in a rotary oven at a temperature of 190 ° C ± 5 ° C under conditions of 18 minutes ± 2 minutes; And
The baked bread is slowly cooled; includes,
The step of preparing the Jeju black pig powder,
Rapidly freezing the black pork meat in a freezer at -40 ° C;
Freeze-drying for 10-40 hours depending on the moisture content of the black pork, drying the moisture content to 5% or less;
After drying to prepare a black pig powder by pulverizing to 100 to 200 mesh to powder; containing
The desalination process of the deep sea water,
Low-molecular-weight materials with pore filters of tens to hundreds of nanometers (nm) in size using microfiltration of 5 µm or less in microfiltration to remove suspended solids and foreign substances, and UF (Ultra Filtration) hollow fiber membranes. Filtering the polymer and colloidal materials;
Removing the monovalent and divalent anions by performing selective ion exchange by applying direct current between electrodes to the ion exchange membrane using the electrodialysis device in the deep ocean water of the filtered aqueous solution state;
Sterilizing the desalted marine deep water by using an electrodialysis device by passing it through an ultraviolet water sterilizer that emits strong ultraviolet rays having a wavelength of 253.7 nm; And
A method of manufacturing a Jeju Black Pork Bread comprising the steps of: mixing the desalted marine deep water with purified water to prepare a final mineral water for extraction.
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