KR102336817B1 - Manufacturing method of carrot bread and itself - Google Patents

Abstract

The present invention relates to a carrot bread manufacturing method and carrot bread manufactured by the same. The method includes: a filling preparation step (S10) of mixing carrot and roasted walnut to form a filling; a dough preparation step (S20) of forming dough by mixing strong flour, grain mix, malt, yeast, salt, and water; a mixing step (S30) of evenly mixing the filling formed in the filling preparation step (S10) and the dough at a weight ratio of 1 : 6 to 7; a first fermentation step (S40) of performing first fermentation for 50 to 60 minutes on the dough mixed with the filling through the mixing step (S30); a bench time step (S50) of dividing the fermented dough by 180 to 200 g and resting the dough at room temperature for a bench time of 8 to 10 minutes; a forming step (S60) of forming the dough into a baguette shape after the bench time step (S50); a second fermentation step (S70) of performing second fermentation for 40 to 45 minutes on the dough formed in the forming step (S60); a panning step (S80) of panning the dough fermented in the second fermentation step (S70) and forming regular-interval cuts on the upper side after sprinkling extra powder; and a baking step (S90) of putting the dough panned in the panning step (S80) into an oven preheated to 220 to 230℃ and baking the same for 20 to 25 minutes to complete the carrot bread (S90). According to the present invention, the bread is rich in carrot, which is a healthful ingredient unique in color and flavor and environment-friendly in mouthfeel.

Description

Carrot bread manufacturing method and carrot bread by the same

The present invention relates to a method for manufacturing carrot bread and to a carrot bread by the method, and more particularly, it is made to prepare bread using carrots, which are ingredients mainly used as auxiliary materials for various foods, so that the characteristic color and flavor of carrots and nature-friendly It relates to a technology for providing carrot bread having a phosphorus texture.

Carrot, a representative root vegetable, is produced all over the country depending on the season and is a familiar ingredient that can be easily obtained at any time of the year due to its excellent storage properties.

Carrots are used in a variety of foods for their distinctive scarlet color and flavor. Among green and yellow vegetables, carrots have a very high content of beta-carotene and are rich in nutrients such as lutein, lycopene, and various vitamins. .

Carrots are generally used as a sub-ingredient for kimchi, salads, soups, steamed dishes, and other stir-fry dishes, roasts, pancakes, and fried foods. etc. Recently, various attempts have been made to add carrots as a material for rice cakes, breads, and sweets.

As an example of a known technique, Korean Patent Application Laid-Open No. 10-2010-0097265 discloses that flour, sugar, egg, carrot juice, and a leavening agent are mixed in a blender and blended at low speed, and the blended raw materials are mixed with a mixer to form fine bubbles. It constitutes a method for producing carrot bread, which includes the process of aging to make it homogeneous, molding the aged raw material, and then baking it in an oven.

As another example, Korean Patent Laid-Open No. 10 - 2006 - 0125986 discloses that flour, cow wheat, eggs, sugar, water, and vegetables and vegetables such as carrots, etc., are mixed with powdered powder that can taste while giving color. and a method for making pancakes made by adding other ingredients.

As another example, Korean Patent Application Laid-Open No. 10 - 2001 - 0092605 discloses a step of soaking white rice in water and then putting it in a grinder to grind, mixing carrots and rice flour in a ratio of 1:2, adding salt and water, and adding salt and water to a blender A nutritious rice cake comprising a step of kneading into a steamer, a step of putting it in a steamer to cook it, and a step of extracting and cutting the ripe dough into a molding machine to produce carrot tteokbokki.

Korean Patent Laid-Open Patent No. 10-2010-0097265 (2010.09.03) Korean Patent Laid-Open Patent No. 10 - 2006 - 0125986 (2006.12.07) Korean Patent Laid-Open Patent No. 10 - 2001 - 0092605 (October 26, 2001) Korean Patent Registration No. 10 - 1883216 (July 31, 2018)

Conventionally, carrots have been mainly used only as a simple auxiliary material for adding a small amount to kimchi, salad, soup, steamed, stir-fried dishes, etc. using a characteristic scarlet color, or a beverage made by grinding carrots.

However, as is known, carrots are excellent ingredients rich in nutrients beneficial to health, such as beta-carotene, and it is difficult to easily and conveniently consume carrots in daily life using the conventional intake method.

Recognizing this problem, rice cakes and bread products with carrots are being provided, but it is difficult to sufficiently derive the unique flavor and texture of carrots because a small amount of carrots are added in the form of juice compared to most of the main ingredients.

Accordingly, the present invention was invented to solve the problems of the prior art as described above,

A filling preparation step (S10) of mixing carrots and roasted walnuts to form a filling,

A dough preparation step (S20) of mixing strong flour, grain mix, malt, yeast, salt, and water to form a dough;

A mixing step (S30) of uniformly mixing the filling and the dough formed in the filling preparation step (S10) in a weight ratio of 1: 6 to 7,

A first fermentation step (S40) of first fermenting the dough mixed with the filling for 50 to 60 minutes through the mixing step (S30);

A bench time step (S50) of dividing the fermented dough by 180 ~ 200g and resting the bench time for 8 ~ 10 minutes at room temperature;

A forming step (S60) of forming the dough after the bench time step (S50) into a baguette shape;

A second fermentation step (S70) of secondarily fermenting the dough formed by the forming step (S60) for 40 to 45 minutes;

A panning step (S80) of panning the dough fermented by the second fermentation step (S70) and forming a sheath on the top at regular intervals after sprinkling extra powder;

The dough panned by the panning step (S80) is put in an oven preheated to 220 ~ 230 ℃ and baked for 20 ~ 25 minutes to complete the carrot bread (S90), which is beneficial to health and has a unique color It is possible to achieve the purpose of producing carrot bread abundantly containing carrots, which are ingredients having a sweet flavor and a nature-friendly texture.

The present invention provides a method for preparing carrot bread using carrots, which are familiar ingredients that are rich in nutrition and have a unique color and flavor.

Therefore, the present invention solves the problem that it was difficult to consume carrots in daily life, because most of the conventional foods using carrots add a small amount as a side dish or as a side material for cooking, and it is possible to more conveniently eat carrots with bread. has the effect of

In addition, it has the advantage of contributing to the improvement of the income of local farmers by further expanding the scope of use of carrots, which are easily available at any time of the year and are eco-friendly and beneficial to health.

1 to 2 are schematic process flow diagrams of a carrot bread manufacturing method according to the present invention.
3 to 8 are exemplary images of pumpkin bread prepared according to the carrot bread manufacturing method of the present invention.

Hereinafter, the composition and operation of the carrot bread manufacturing method of the present invention and the carrot bread according to a preferred embodiment thereof will be described in detail with reference to the accompanying drawings. In the following description, detailed descriptions of parts that can be easily implemented by those skilled in the art may be omitted. In addition, since the following description is given with reference to preferred embodiments of the present invention, the present invention is not limited by the following examples, and it is natural that various modifications may be provided without departing from the scope of the present invention. something to do.

1 to 2 are schematic process flow diagrams of the carrot bread manufacturing method according to the present invention, Figures 3 to 8 show exemplary images of the pumpkin bread manufactured according to the carrot bread manufacturing method of the present invention.

The carrot bread manufacturing method to which the technology of the present invention is applied and the carrot bread by the carrot bread are prepared by using carrots, which are ingredients mainly used as auxiliary materials for various foods, to produce carrot bread having a characteristic color and flavor of carrots and a nature-friendly texture. Note that it is about technology.

For this purpose, the carrot bread manufacturing method of the present invention includes a filling preparation step (S10), a dough preparation step (S20), a mixing step (S30), and a first step of preparing carrot bread by mixing the filling containing carrots with the dough. A secondary fermentation step (S40), a bench time step (S50), a forming step (S60), a second fermentation step (S70), a panning step (S80), and a baking step (S90). Specifically, it is as follows.

The filling preparation step (S10) is a step of forming a filling by mixing carrots and roasted walnuts.

In the filling preparation step (S10), it is configured to form a filling made of carrots and roasted walnuts to maximize the flavor of carrot bread.

In the filling preparation step (S10), it is prepared by roasting walnuts that are rich in nutrients while having a similar crispy texture to carrots. In addition, carrots are prepared by seasoning.

First, in the step (S11) of preparing a carrot slice, the carrot is shredded to a thickness of several millimeters and configured to be prepared.

In the step of boiling sugar water (S12), water and sugar are mixed in a weight ratio of 2: 1 and configured to boil.

In the boiling step (S13), carrot slices are administered to the boiling sugar water and boiled so that the carrots are unripe.

Carrots are a popular ingredient due to their high density and crispy texture compared to their moisture content. Therefore, in the boiling step (S13), the carrots are boiled so that they are not overcooked and not overcooked so that the carrots are seasoned while maintaining the carrot's formulation and texture even after the baking step (S90), which will be described later.

It is configured to form through the step (S14) of removing the water from the boiled carrot slices and grinding them finely.

In the filling preparation step (S10), the prepared carrots and roasted walnuts are mixed in a weight ratio of 3: 2 to form.

The dough preparation step (S20) is a step of forming a dough by mixing strong flour, grain mix, malt, yeast, salt, and water.

In the dough preparation step (S20), the ingredients constituting the dough are first measured and prepared, and 70 parts by weight of strong flour, 30 parts by weight of a grain mix, 0.4 parts by weight of malt, 2 parts by weight of yeast, 0.6 parts by weight of salt with respect to the total weight of the dough , and 65 parts by weight of water to form a dough. The water is used with ice to keep the dough temperature cold, so that the yeast is fermented slowly during subsequent fermentation.

The grain mix is formed by mixing powders of various grains beneficial to health, such as oats, soybeans, corn, barley, spelled wheat, rye, etc., based on wheat flour, and 40 to 50 parts by weight of wheat flour based on the total weight of the grain mix constituted to contain.

As the grain mix, a commercially available mix may be used in which various grains, gluten, enzymes, and other mixed agents are mixed in a certain ratio. In order to improve the digestibility and absorption rate of grains, oats and soybeans are mixed in the form of a grit with the skin removed.

The mixing step (S30) is a step of uniformly mixing the filling and the dough formed in the filling preparation step (S10) in a weight ratio of 1: 6-7.

In the mixing step (S30), it is configured to mix at about 25° C. so that the filling and the dough containing carrots and roasted walnuts are sufficiently mixed.

The first fermentation step (S40) is a step of first fermenting the dough in which the filling is mixed through the mixing step (S30) for 50 to 60 minutes.

In the first fermentation step (S40), the above materials are mixed to form a dough, and then the first fermentation is performed. The primary fermentation consists of fermenting the dough while maintaining the appropriate humidity at about 25 ~ 27 ℃ to make the expansion.

The bench time step (S50) is a step of dividing the fermented dough by 180 ~ 200g and resting the bench time at room temperature for 8 ~ 10 minutes.

The bench time step (S50) prepares the finished dough by rearranging the gluten tissue and configuring the dough to expand while resting the dough that has become hard in the process of dividing the dough and rounding it.

The forming step (S60) is a step of forming the dough that has undergone the bench time step (S50) into a baguette shape.

In the forming step (S60), the dough is molded into a baguette-shaped mass so that the unique scarlet color and flavor of carrots can be derived from the dough and the outside and the inside of the baguette.

The second fermentation step (S70) is a step of secondarily fermenting the dough formed by the forming step (S60) for 40 to 45 minutes.

In the second fermentation step (S70), after the dough is first fermented in the first fermentation step (S40), the dough and the filling are mixed and molded for a second fermentation to expand the gluten tissue and improve flavor and texture configured to improve.

The panning step (S80) is a step of panning the dough fermented by the second fermentation step (S70) and sprinkling additional powder, and then forming sheaths on the top at regular intervals.

In the panning step (S80), after panning so that the fermented dough does not stick, when the surface of the dough dries slightly, a cut is made in the longitudinal direction of the baguette to reveal the filling inside the dough.

The baking step (S90) is a step of completing the carrot bread by putting the dough panned by the panning step (S80) in an oven preheated to 220 ~ 230 ℃ and baking for 20 ~ 25 minutes.

In the baking step (S90), the dough that has been subjected to the above steps is baked in an oven with steam for 10 minutes, then the color is checked and the carrot bread is baked for about 15 minutes to complete the carrot bread so that the outside is crispy and the inside is moist.

Hereinafter, an embodiment including the present invention having the configuration as described above will be configured and the effects thereof will be understood in detail.

<Example>

Carrot bread is prepared according to the method for producing carrot bread of the present invention.

Table 1 below describes the mixing ratio of carrots and roasted walnuts constituting the filling. Carrots are prepared by mixing water and sugar in a 2: 1 weight ratio, adding carrot slices to boiling sugar water and boiling them until they are unripe, then drain the water and grind them finely. Mix the carrots and roasted walnut kernels evenly to form the filling.

Filling (total weight 250 g) ingredient carrot roasted walnuts Weight (g) 150 100

Table 2 below lists the mixing ratios of the ingredients weighed to form the dough. Mix the weighed ingredients as in Table 1 to form a dough.

Dough (total weight 1680g) ingredient strong flour grain mix malt East Salt water Weight (g) 700 300 4 20 6 650650

The prepared filling and dough are mixed by low-speed mixing and then fermented first for about 60 minutes. Divide the first fermented dough by 180g, round it, and rest it for 10 minutes with a bench time.

The dough with expanded gluten tissue is molded into a baguette shape, then panned, and secondarily fermented for about 45 minutes.

Put the second fermented dough in an oven preheated to 220℃ and bake for 10 minutes with steam, then bake for another 15 minutes to complete carrot bread.

3 to 8 show images of carrot bread prepared according to the present invention. Carrots and roasted walnuts are abundantly contained throughout the dough, outside and inside of carrot bread, and the characteristic scarlet color and flavor of carrots is derived. Depending on your preference, the bread may be cut in half and formed by adding cream or jam.

<Example of test>

Sensory test of carrot bread of the present invention prepared according to the above example.

A comparative example is a commercially available baguette bread prepared by a conventional method. In this test, the taste, flavor, texture, and appearance of carrot bread were evaluated according to a 5-point rating scale, and Table 3 describes the evaluation results.

evaluation item Example comparative example taste 4.7 4.0 incense 4.5 3.5 texture 4.3 4.0 Exterior 4.2 4.0

The method for producing carrot bread according to the present invention as described above and the carrot bread by the method provide a method for producing carrot bread using carrots, which are familiar ingredients that are rich in nutrition and have a unique color and flavor.

In particular, the present invention has the effect of making it easier and more delicious to eat carrots, which have been used only as a side dish or as an auxiliary ingredient in cooking, in a more convenient and delicious way with bread.

Accordingly, there are various effects such as being able to contribute to the income improvement of local farmers by further expanding the scope of use of carrots, which are easily available all year round, eco-friendly and beneficial to health.

S10: Filling preparation stage
S20: dough preparation step
S30: mixing step
S40: first fermentation step
S50: Bench Time Step
S60: forming step
S70: Second fermentation step
S80: Panning stage
S90: Baking step

Claims (3)

A filling preparation step (S10) of mixing carrots and roasted walnuts to form a filling,
A dough preparation step (S20) of mixing strong flour, grain mix, malt, yeast, salt, and water to form a dough;
A mixing step (S30) of evenly mixing the filling and the dough formed in the filling preparation step (S10) in a weight ratio of 1: 6 to 7,
A first fermentation step (S40) in which the dough mixed with the filling is fermented for 50 to 60 minutes and expanded through the mixing step (S30);
Divide the fermented dough by 180 ~ 200g and leave a bench time for 8 ~ 10 minutes at room temperature, and a bench time step (S50) of reorganizing and expanding the gluten tissue while resting the dough that has become hard during the rounding process during division (S50) and ,
A forming step (S60) of forming the dough, which has undergone the bench time step (S50), into a baguette-shaped mass to derive the color and flavor of carrots throughout the dough and the outside and inside of the baguette;
A second fermentation step (S70) of secondarily fermenting the dough formed by the forming step (S60) for 40 to 45 minutes to expand the gluten structure of the dough that has undergone the forming step (S60);
A panning step (S80) of panning the dough fermented by the second fermentation step (S70) and sprinkling extra powder, then forming sheaths on the upper part in the longitudinal direction of the baguette at regular intervals (S80);
Put the dough panned by the panning step (S80) in an oven preheated to 220 ~ 230 ℃ and bake for 20 ~ 25 minutes. Including a baking step (S90) to complete,
In the filling preparation step (S10),
Formed by mixing carrots and roasted walnuts in a weight ratio of 3: 2,
The carrot is
A step of preparing carrot slices by slicing carrots (S11);
A step of boiling sugar water by mixing water and sugar in a weight ratio of 2: 1 (S12);
A step (S13) of administering carrot slices to the boiling sugar water and boiling the carrots so that they are unripe to maintain the carrot's formulation and texture (S13);
Carrot bread manufacturing method, characterized in that it is formed by removing the water from the boiled carrot slices and grinding them finely (S14). delete delete

Images