KR102225268B1 - Manufacturing method of garlic bread with improved preference and texture - Google Patents

Abstract

The present invention relates to a method of manufacturing garlic bread with improved taste and texture, and more particularly, to a method of manufacturing garlic bread with improved taste and texture comprising steps of: a sauce raw material manufacturing for mixing and ripening fresh cream, minced garlic, egg, sugar, condensed milk, mayonnaise and parsley; oil and fat mixture manufacturing for mixing vegetable oil and butter, a raw material mixing step of mixing the source material manufactured through the source material manufacturing step and the oil and fat mixture prepared through the oil and fat mixture manufacturing step; sauce applying for applying the sauce prepared through the raw material mixing step to the bread; and baking for heating the bread coated with the sauce through the sauce application step. The method of manufacturing garlic bread made through the above process exhibits the effect of providing garlic bread with improved taste as well as excellent taste.

Description

Manufacturing method of garlic bread with improved palatability and texture {MANUFACTURING METHOD OF GARLIC BREAD WITH IMPROVED PREFERENCE AND TEXTURE}

The present invention relates to a method of manufacturing garlic bread having improved palatability and texture, and more particularly, to a method of manufacturing garlic bread having improved palatability and improved crispy texture.

As the dietary life gradually became westernized, the intake rate of bread is rapidly increasing in Korea, and it is easier to enjoy than traditional rice and side dishes, so even busy city dwellers, young people seeking convenience, and children with westernized tastes. It is widely enthusiastic, and it is predicted that his consumption will increase as time goes by.

These breads are mainly made by putting several ingredients including eggs in a flour dough and baking them in an oven. However, since wheat, which has a lot of carbohydrates, is the main component, if too much is consumed, there is a problem that causes obesity and various adult diseases.

In the past, in order to solve the above problems, the development of functional bread, such as garlic bread containing a large amount of garlic, which has excellent anticancer effect, has been developed in various ways. For example, Korean Patent Registration No. 10-1465482 describes "Method of manufacturing garlic bread. "The black garlic bread and its manufacturing method" were disclosed in Patent Publication No. 10-2011-0017939, but in the case of the above prior art, the bread is simply minced and cooked and added without removing the bitter taste of garlic. Since it is manufactured, the characteristic flavor and spicy taste of garlic cannot be removed, so there is a problem in that the preference is deteriorated depending on the ingestion.

In addition, in the case of conventional garlic bread, baguette bread has been mainly used. However, since the garlic bread manufactured using baguette bread is too hard and tough, the texture is low and consumer preference is deteriorated.

Korean Patent Registration No. 10-1465482 (2014.11.20) Korean Patent Publication No. 10-2011-0017939 (2011.02.23)

It is an object of the present invention to provide a method of manufacturing garlic bread with improved palatability and texture, which provides a garlic bread with improved crispy texture by containing milk fat in a sauce.

Another object of the present invention is to provide a method of manufacturing garlic bread with improved palatability and texture, which provides a garlic bread exhibiting excellent palatability by using garlic from which a characteristic aroma and spicy taste have been removed.

An object of the present invention is a sauce raw material manufacturing step of mixing and aging fresh cream, chopped garlic, eggs, sugar, condensed milk, mayonnaise and parsley, an oil and fat mixture manufacturing step of mixing vegetable oil and butter, and prepared through the source raw material manufacturing step. A raw material mixing step of mixing a sauce raw material and an oil and fat mixture prepared through the oil-fat mixture manufacturing step, a sauce application step of applying the sauce prepared through the raw material mixing step to the bread, and the bread coated with the sauce through the sauce application step It is achieved by providing a method of manufacturing garlic bread with improved palatability and texture, characterized in that it consists of a baking step of heating.

According to a preferred feature of the present invention, the source raw material manufacturing step includes 100 parts by weight of fresh cream, 5 to 10 parts by weight of chopped garlic, 50 to 70 parts by weight of eggs, 30 to 35 parts by weight of sugar, 35 to 45 parts by weight of condensed milk, 15 parts by weight of mayonnaise. To 20 parts by weight and 5 to 10 parts by weight of parsley.

According to a more preferred feature of the present invention, the aging is made for 70 to 80 hours at a temperature of -5 to 0 °C.

According to a more preferred feature of the present invention, the step of preparing the oil and fat mixture is made by mixing 100 parts by weight of vegetable oil and 250 to 350 parts by weight of butter.

According to an even more preferred feature of the present invention, the raw material mixing step is made by mixing 80 to 120 parts by weight of the oil and fat mixture prepared through the oil and oil mixture manufacturing step with 100 parts by weight of the source raw material prepared through the source raw material manufacturing step. do.

According to an even more preferred feature of the present invention, the baking step is to be performed for 15 to 25 minutes at a temperature of 160 to 180 ℃.

According to a further preferred feature of the present invention, in the source raw material manufacturing step, 3 to 5 parts by weight of crushed berries are further mixed with respect to 100 parts by weight of the fresh cream, and the berries are at least one selected from the group consisting of blueberries, raspberries and Asahi berries. It shall consist of.

According to an even more preferred feature of the present invention, the minced garlic is to be pretreated with steam at 200 to 300°C.

The manufacturing method of garlic bread having improved palatability and texture according to the present invention exhibits an excellent effect of providing garlic bread with improved crispy texture by containing milk fat in a sauce.

In addition, it shows an excellent effect of providing garlic bread showing excellent acceptability by using garlic from which the characteristic aroma and spicy taste have been removed.

1 is a flow chart showing a method of manufacturing garlic bread with improved palatability and texture according to the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that one of ordinary skill in the art can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention are limited.

The manufacturing method of garlic bread with improved palatability and texture according to the present invention includes a sauce raw material manufacturing step (S101) of mixing and aging fresh cream, chopped garlic, eggs, sugar, condensed milk, mayonnaise and parsley, and fats mixing vegetable oil and butter. Mixture manufacturing step (S101-1), a raw material mixing step (S103) of mixing the source raw material prepared through the source raw material manufacturing step (S101) and the oil and fat mixture prepared through the oil-fat mixture manufacturing step (S101-1), It consists of a sauce application step (S105) of applying the sauce prepared through the raw material mixing step (S103) to the bread, and a baking step (S107) of heating the bread to which the sauce has been applied through the sauce application step (S105).

The source raw material manufacturing step (S101) is a step of mixing and aging fresh cream, chopped garlic, eggs, sugar, condensed milk, mayonnaise and parsley, 100 parts by weight of fresh cream, 5 to 10 parts by weight of chopped garlic, 50 to 70 parts by weight of eggs , 30 to 35 parts by weight of sugar, 35 to 45 parts by weight of condensed milk, 15 to 20 parts by weight of mayonnaise and 5 to 10 parts by weight of parsley are mixed and aged for 70 to 80 hours at a temperature of -5 to 0°C.

The fresh cream is mixed with the minced garlic so that a creamy sauce material can be produced.After adding sugar and eggs to the fresh cream and mixing with a mixer, the mixed mixture is added to a mixing bowl, etc., and minced garlic, condensed milk , Mayonnaise, parsley, etc. can be added and stirred to produce garlic cream.

At this time, if the content of the egg is less than 50 parts by weight, the color of the prepared source material decreases, and if the content of the egg exceeds 70 parts by weight, the characteristic flavor and fishy taste of the egg increases, resulting in a decrease in consumer preference. have.

In addition, in the source raw material manufacturing step (S101), minced garlic from which a characteristic aroma and spicy taste have been removed through a pretreatment process may be used, and the pretreatment of the minced garlic is preferably performed by pretreating the minced garlic with steam at 200 to 300°C. And, more specifically, it consists of a process of supplying steam having a temperature of 200 to 300 °C for 10 to 20 seconds in an amount of ^{6 to 8 m 3} /h after chopping raw garlic to a particle size of 2 to 6 mm.

Chopped garlic pretreated through the above process reduces the content of thiosulfinate and pyruvate, improves antioxidant activity, and removes the unique aroma and spicy taste of raw garlic. Can provide.

In addition, the source raw material prepared through the source raw material manufacturing step (S101) is subjected to a process of aging for 70 to 80 hours at a temperature of -5 to 0°C. While the destruction of nutrients is minimized, it is possible to provide a source material with improved palatability.

When the aging temperature is less than -5°C, the aging process does not proceed properly, and when the aging temperature exceeds 0°C, loss of nutrients contained in the source material may occur or the source material may be deteriorated.

In addition, in the source raw material manufacturing step (S101), 3 to 5 parts by weight of crushed berries may be further mixed with respect to 100 parts by weight of the fresh cream, and the crushed berries are crushed by crushing or pressing the berries into a conventional pulverizing device. It is preferable to mix in the source raw material manufacturing stage (S101) after being pulverized in a method or the like, and the berries are more preferably made of at least one selected from the group consisting of blueberries, raspberries and asahi berries.

The blueberry has the highest content of anthocyanin among berries, so it exhibits excellent antioxidant effect, has excellent active oxygen removal effect after oxidation, and promotes collagen synthesis to improve wrinkles and prevent skin aging. In addition, when absorbed into the body, it inhibits the absorption of fat, burns fat stored in the body to show a weight loss effect, and also shows an effect of reducing oxidative stress caused by diet. In addition, the anthocyanin contained in blueberries promotes the resynthesis of rhodopsin, a protein involved in vision, to alleviate eye fatigue, and to improve eye health by preventing diseases such as vision loss and cataracts. Show.

The raspberry (raspberry) is rich in dietary fiber that helps to lower cholesterol, so it can increase the satiety of a meal and reduce high-fat diet foods, so it can be expected to have an excellent effect on weight loss. In addition, it contains a large amount of omega 3 fatty acids, which is beneficial for heart health, and helps prevent cancer by maintaining the structure of cells.

In addition, raspberry contains a component called raspberry ketone, which helps regulate blood sugar and insulin levels, promotes metabolism and helps to break down fat, and is effective in diet because it prevents constipation. It contains a large amount of antioxidants and plays a role in skin care and aging inhibition.

The Asahi Berry (Acai Berry) contains a large amount of anthocyanins and a sterol component that protects the heart, so it plays a role in improving cardiovascular diseases, and suppresses damage to the skin due to aging and ultraviolet rays due to its high antioxidant activity, As it contains a large amount of potassium and calcium, it not only relieves menopausal symptoms, improves eyesight, and reduces eye strain, but also has an abundant fiber, showing the effect of improving digestive function and improving diabetes.

If the content of berries consisting of the above ingredients is less than 3 parts by weight, the above effect is insignificant, and if the content of berries exceeds 5 parts by weight, the above effect is not greatly improved, and the unique sour taste of berries is excessively increased. It can degrade the taste of garlic bread.

The oil and fat mixture manufacturing step (S101-1) is a step of mixing vegetable oils and fats and butter, and is made by mixing 100 parts by weight of vegetable oils and 250 to 350 parts by weight of butter.

When the vegetable oil and fat component is mixed with the source raw material prepared through the source raw material manufacturing step (S101) and applied to the bread, the oil component contained in the vegetable oil and the source raw material mixed through the sauce raw material step (S101) Due to the interaction of the milk fats having a small particle size infiltrate the surface of the bread, and the milk fats injected into the bread through the process of heating in the baking step (S107) create small bubbles on the surface of the bread, resulting in a pore layer on the surface of the bread. Because of the formation of the garlic bread, it plays the role of remarkably improving the crispy texture of garlic bread and showing excellent acceptability.

At this time, the vegetable oil is not particularly limited as long as it can be applied to garlic bread while exhibiting the above effect, and any one may be used, but examples thereof may include palm oil, olive oil, linseed oil, and the like.

In addition, the butter contains 250 to 350 parts by weight relative to 100 parts by weight of the vegetable oil and serves to impart a savory taste.If the content of butter is less than 250 parts by weight, the above effect is insignificant, and the content of the butter is 350 When the weight part is exceeded, the taste of the taste is increased rather than the savory taste, and the consumer's preference may be deteriorated.

At this time, it is preferable to use the butter melted in a water bath at a temperature of 70 to 80°C. If the temperature at which the butter is melted is less than 70°C, it is not preferable because it takes a lot of time to melt the butter. It is not possible to prepare an oil-fat mixture that hardens easily and exhibits homogeneous physical properties. When the temperature at which the butter is melted exceeds 80℃, the butter is easily evaporated, and the latent heat of the butter easily softens, resulting in a decrease in the unique texture of the garlic. Can be.

The raw material mixing step (S103) is a step of mixing the source raw material prepared through the source raw material manufacturing step (S101) and the oil and fat mixture prepared through the oil-fat mixture manufacturing step (S101-1), and the source raw material manufacturing step 100 parts by weight of the source material prepared through (S101) is made by mixing 80 to 120 parts by weight of the fat-and-fat mixture prepared through the step (S101-1) of producing the oil and fat mixture.

As described above, the sauce obtained by mixing the source material prepared through the source raw material manufacturing step (S101) and the oil and fat mixture prepared through the oil-fat mixture manufacturing step (S101-1) is applied to the bread through the sauce application step (S105). When applied, milk fats having a small particle size penetrate the surface of the bread due to the interaction of the oils and fats contained in the vegetable oils and the source raw materials mixed through the source raw material step (S101), and in the baking step (S107) The milk fat added to the bread through the heating process creates small air bubbles on the surface of the bread, and a pore layer is formed on the surface of the bread, thereby remarkably improving the crispy texture of the garlic bread so that it can exhibit excellent acceptability.

At this time, if the content of the oil and fat mixture is less than 80 parts by weight, the ratio of forming a pore layer on the surface of the bread through the interaction with the source material may be reduced, and when the content of the oil and fat mixture exceeds 120 parts by weight, the above While the effect is not greatly improved, the amount of butter contained in the oil and fat mixture may be excessively increased, and the taste of garlic bread may be excessively increased.

The sauce application step (S105) is a step of applying the sauce prepared through the raw material mixing step (S103) to the bread, and 2 to 5 parts by weight of the sauce prepared through the raw material mixing step (S103) to 100 parts by weight of bread It is made by applying.

At this time, the type of bread is not particularly limited, and any type of bread that cannot be applied to garlic bread may be used, but it is preferable to use baguette bread and white bread.

If the amount of the sauce applied is less than 2 parts by weight, the taste of garlic is not preferable, and if the amount of the sauce exceeded 5 parts by weight, the amount of sauce is too much compared to the bread, and the taste and texture of the bread may be deteriorated. have.

The baking step (S107) is a step of heating the bread to which the sauce is applied through the sauce application step (S105), and the bread to which the sauce is applied through the sauce application step (S105) is heated at a temperature of 160 to 180°C. It consists of a process of heating for 25 minutes.

If the heating temperature of the baking step (S107) is less than 160°C or the time of the baking step (S107) is less than 15 minutes, the crispy texture of the garlic bread may be reduced, and the heating temperature of the baking step (S107) is 180°C. If it exceeds or the time of the baking step (S107) exceeds 25 minutes, the garlic bread is carbonized, so that marketability and preference may be deteriorated.

Hereinafter, a method of manufacturing garlic bread with improved palatability and texture according to the present invention and physical properties of garlic bread manufactured through the manufacturing method will be described with reference to examples.

<Preparation Example 1> Preparation of source material

Fresh cream 37g, minced garlic 3g, egg 23g, sugar 12g, condensed milk 15g, mayonnaise 7g and parsley 3g were added to a mixing bowl, mixed, and then aged for 75 hours at -2°C for 75 hours to prepare a sauce material.

<Preparation Example 2> Preparation of oil and fat mixture

A fat mixture was prepared by mixing 300 g of butter with 100 g of vegetable fats and oils (olive oil).

<Preparation Example 3> Preparation of source material

Fresh cream 37g, pretreated chopped garlic ( ^{supplying steam at 250℃ for 15 seconds in an amount of 7m 3} /h) 3g, egg 23g, sugar 12g, condensed milk 15g, mayonnaise 7g and parsley 3g into a mixing bowl and mix- A source material was prepared by aging for 75 hours at a temperature of 2°C.

<Example 1>

After applying the sauce prepared by mixing 100 parts by weight of the sauce raw material prepared through Preparation Example 1 and 100 parts by weight of the oil and fat mixture prepared through Preparation Example 2 in an amount of 3.5 parts by weight compared to 100 parts by weight of sliced baguette bread, an oven was used. Thus, a garlic bread with improved palatability and texture was prepared by baking for 20 minutes at a temperature of 170°C.

<Example 2>

Proceed in the same manner as in Example 1, but using a sauce prepared by mixing 100 parts by weight of the source material prepared through Preparation Example 1 and 80 parts by weight of the fat and oil mixture prepared through Preparation Example 2, the taste and palatability were improved. An improved garlic bread was prepared.

<Example 3>

Proceed in the same manner as in Example 1, but using a sauce prepared by mixing 100 parts by weight of the source material prepared through Preparation Example 1 and 120 parts by weight of the oil and fat mixture prepared through Preparation Example 2, the taste and taste were improved. An improved garlic bread was prepared.

<Example 4>

It proceeded in the same manner as in Example 1, but a garlic bread having improved palatability and texture was prepared by using the source material prepared through Preparation Example 3.

<Comparative Example 1>

After applying the sauce prepared by mixing 100 parts by weight of the source raw material prepared through Preparation Example 1 and 50 parts by weight of the fat and oil mixture prepared through Preparation Example 2 in an amount of 3.5 parts by weight compared to 100 parts by weight of sliced baguette bread, an oven was used. Then, it was baked at 170° C. for 20 minutes to prepare garlic bread.

<Comparative Example 2>

After applying the sauce prepared by mixing 100 parts by weight of the source material prepared through Preparation Example 1 and 150 parts by weight of the fat and oil mixture prepared through Preparation Example 2 in an amount of 3.5 parts by weight compared to 100 parts by weight of sliced baguette bread, use an oven. Then, it was baked at 170° C. for 20 minutes to prepare garlic bread.

The physical properties of the garlic bread prepared through Examples 1 to 4 and Comparative Examples 1 to 2 are shown in Table 1 below.

{However, the physical properties of garlic bread were expressed in terms of texture, aroma, taste, and overall acceptability, and it was expressed as an average value after 50 test subjects were investigated by a 5-point scale method.

5 points: very good, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, the garlic bread prepared through Examples 1 to 4 of the present invention has a texture, aroma, taste, and more than the garlic bread prepared through Comparative Examples 1 to 2 by adjusting the content of the oil and fat mixture compared to the source material. It can be seen that the overall acceptability is excellent.

In addition, in the case of Example 4, it can be seen that the pre-treated chopped garlic was used to further improve the flavor and taste, thereby showing excellent acceptability.

Accordingly, the method of manufacturing garlic bread having improved palatability and texture according to the present invention provides a garlic bread showing excellent palatability by including milk fat in the sauce to further improve the crispy texture, and removing the characteristic aroma and spicy taste.

S101; Source raw material manufacturing step S101-1; Oil and fat mixture manufacturing step
S103; Raw material mixing step
S105; Source application stage
S107; Burning step

Claims (8)

100 parts by weight of fresh cream, 5 to 10 parts by weight of chopped garlic, 50 to 70 parts by weight of eggs, 30 to 35 parts by weight of sugar, 35 to 45 parts by weight of condensed milk, 15 to 20 parts by weight of mayonnaise, and 5 to 10 parts by weight of parsley are mixed and aged The source raw material manufacturing step;
An oil-fat mixture manufacturing step of mixing vegetable oil and butter;
A raw material mixing step of mixing the source raw material manufactured through the source raw material manufacturing step and the oil-fat mixture manufactured through the oil-fat mixture manufacturing step;
A sauce application step of applying the sauce prepared through the raw material mixing step to bread; And
Consisting of; a baking step of heating the bread to which the sauce is applied through the sauce application step,
The aging is performed for 70 to 80 hours at a temperature of -5 to 0 °C,
The raw material mixing step is made by mixing 80 to 120 parts by weight of the oil and fat mixture prepared through the oil and fat mixture manufacturing step to 100 parts by weight of the source raw material prepared through the source raw material manufacturing step. Method of manufacturing.
delete delete The method according to claim 1,
The manufacturing method of the garlic bread with improved palatability and texture, characterized in that the oil and fat mixture manufacturing step is made by mixing 100 parts by weight of vegetable oil and 250 to 350 parts by weight of butter.
delete The method according to claim 1,
The baking step is a method of manufacturing garlic bread having improved palatability and texture, characterized in that performed for 15 to 25 minutes at a temperature of 160 to 180°C.
The method according to claim 1,
In the source raw material manufacturing step, 3 to 5 parts by weight of crushed berries are further mixed with respect to 100 parts by weight of the fresh cream,
The berries are a method of manufacturing garlic bread having improved palatability and texture, characterized in that consisting of at least one selected from the group consisting of blueberries, raspberries and asahiberries.
The method according to claim 1,
The method of manufacturing garlic bread having improved palatability and texture, wherein the minced garlic is pretreated with steam at 200 to 300°C.

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