KR102404735B1 - Carrot bread and manufacturing for therof - Google Patents

Abstract

Carrot bread of the present invention includes 70 to 130 parts by weight of mixing materials, 1 to 10 parts by weight of shortening, and 1 to 30 parts by weight of carrots with respect to 100 parts by weight of strong flour. The carrot bread of the present invention is beneficial to health.

Description

Carrot bread and its manufacturing method

The present invention relates to carrot bread and a method for manufacturing the same.

Bread is a food made by fermenting wheat flour, salt, yeast, etc., then forming the dough into a desired shape or putting stuffing in the dough and baking it. Today, it occupies a significant position as a favorite food, and the consumption rate of bread is continuously increasing as the diet is westernized.

However, since bread is made with wheat flour as its main ingredient, it can cause problems such as indigestion, gastrointestinal disorders, and abdominal bloating due to the gluten component contained in wheat flour. It is recognized as a major culprit in obesity and diabetes, as it is a food with a very high level of decomposition and absorption) and quickly raises the sugar level, making it easier to gain weight.

Therefore, in a situation where the consumption rate of bread is continuously increasing, if the health problems caused by the flour contained in bread are not addressed, the number of people suffering from adult diseases such as obesity and diabetes will inevitably increase. It can become a food that is neglected.

In addition, recently, with the development of SNS that shows their taste through photos, the food they see has become popular, and consumers are paying more attention to making food look better.

Accordingly, there is a need for bread that is both aesthetically pleasing and beneficial to health.
The prior art related to the present invention is disclosed in Patent Registration Publication No. 10-1960045.

It is an object of the present invention to provide a carrot bread that has high aesthetics and is beneficial to health.

The above and other objects of the present invention can all be achieved by the present invention described below.

One aspect of the present invention relates to carrot bread and a method for manufacturing the same.

According to one embodiment, the carrot bread, 100 parts by weight of strong flour; with respect to, 70 to 130 parts by weight of a mixing material; 1 to 10 parts by weight of shortening; and 1 to 30 parts by weight of carrots.

The mixing material may include at least one of cold water, fresh yeast, a baking improver, sorbitol, powdered skim milk, salt, and fermented rice bran powder.

The mixing material, 50 to 90 parts by weight of cold water; 1 to 10 parts by weight of fresh yeast; 1 to 5 parts by weight of a baking improver; 1 to 12 parts by weight of sorbitol; 1 to 7 parts by weight of skim milk powder; 1 to 5 parts by weight of salt; and 1 to 30 parts by weight of fermented rice bran powder; may include one or more of

The fermented rice bran powder, rice bran mixture 30 to 50% by weight; 5 to 15% by weight of flaxseed; and 40 to 60% by weight of lactic acid bacteria fermented milk.

The rice bran mixture, 100 parts by weight of water; with respect to, 10 to 40 parts by weight of rice bran; and 70 to 90 parts by weight of rice bran; may include one or more of.

The rice bran mixture may include mixing the rice bran, rice bran, and water at 90° C. to 110° C. for 50 to 70 minutes.

The fermented rice bran powder may include mixing the rice bran mixture, flaxseed and lactic acid bacteria fermented milk and fermenting the mixture at 30° C. to 45° C. for 60 hours to 84 hours.

The carrot, 1 to 10 parts by weight of carrot juice; And 1 to 20 parts by weight of the remaining carrots; may include one or more of

The residual carrot is a pre-treatment process, and the pre-treatment may include roasting the residual carrot in corn oil at 230° C. to 240° C. for 20 to 40 seconds.

The carrot bread may further include an additive material.

The additive material, 100 parts by weight of strong flour; with respect to, 1 to 10 parts by weight of kidney beans; and 0.5 to 3 parts by weight of cranberries; may include.

The total weight of the kidney beans and cranberries and the weight ratio of the remaining carrots may be 1:0.5 to 1:5.

The cold water may include water that is boiled for 30 to 60 minutes at 80° C. to 100° C. by putting dried eggplants in water, and then cooled in a refrigerator at 1° C. to 4° C. for 2 to 3 hours.

The weight ratio of the water and dried eggplant may be 6:1 to 10:1.

The mixing material may further include a natural dye material.

The natural dye material may include: a first dye that expresses silver color; a second pigment that expresses green color; a third pigment that expresses purple; and a fourth pigment that expresses yellow; Including one or more of, the natural dye material may be applied by mixing two or more of the first to fourth dyes.

The natural dye material, 1 to 10 parts by weight of the first dye; 1 to 10 parts by weight of the second dye; 1 to 10 parts by weight of the third dye; and 1 to 10 parts by weight of the fourth dye; may include one or more of

The first pigment includes a platinum extract and an extract such as baepoong, the second pigment includes a green tea extract and a spinach extract, the third pigment includes an eggplant extract and a harpoon tree fruit extract, and the fourth pigment includes It may include a mango extract and a banana extract.

The first to fourth pigments may include those prepared as powders by hot water extraction and concentration under reduced pressure, followed by freeze-drying.

According to another embodiment, the carrot bread manufacturing method comprises the steps of squeezing carrots and preparing them by separating them into carrot juice and residual carrots; pre-treating the remaining carrots; forming a lump by mixing strong flour, the carrot juice, a mixing material, and an additive material; kneading the mass at medium speed and mixing shortening to form a first dough; first fermenting the first dough at a temperature of 25° C. to 35° C. and a relative humidity of 70% to 80%; dividing the first fermented dough and rounding each divided dough, covering the dough with plastic and fermenting it for 5 to 15 minutes; removing the vinyl covering the surface of the first dough, on which the intermediate fermentation is completed, and pushing the dough with a rolling pin to remove the gas of the first dough; Putting the pre-treated residual carrots in the rolled-out first dough, forming the first dough into a predetermined shape, and panning the first dough into a bread mold; Secondary fermentation of the first dough panned in the bread mold at a temperature of 35°C to 40°C and a relative humidity of 80% to 90%; A first baking step of putting the first dough, on which the secondary fermentation has been completed, into an oven preheated to 180° C. to 200° C. on upper heat and 150° C. to 160° C. for lower heat, and baking for 15 to 40 minutes; and a second baking step of topping the pre-treated residual carrots on the baked bread and then placing them in an oven at 180° C. to 200° C. on upper heat and 150° C. to 160° C. for lower heat and baking for 1 to 2 minutes more.

According to another embodiment, the carrot bread manufacturing method comprises the steps of forming a lump by mixing a mixing material and an additive material containing strong flour, a natural coloring material; and kneading the mass at a medium speed and mixing shortening to form a second dough.

The present invention has the effect of providing carrot bread which is beneficial to health while being highly aesthetic.

1 is a graph simply showing the results of Experimental Example 1 of the present invention.
2 is a graph simply showing the results of Experimental Example 2 of the present invention.
3 is a graph simply showing the results of Experimental Example 3 of the present invention.

Hereinafter, the present invention will be described in more detail.

In describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

When 'including', 'having', 'consisting', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, cases including the plural are included unless otherwise explicitly stated.

In addition, in interpreting the components, it is interpreted as including an error range even if there is no separate explicit description.

In addition, in this specification, 'X to Y' representing a range means 'X or more and Y or less'.

Carrot Bread

Carrot bread according to an embodiment of the present invention contains 70 to 130 parts by weight of a mixing material, 1 to 10 parts by weight of shortening, and 1 to 30 parts by weight of carrots based on 100 parts by weight of strong flour.

The mixing material may include at least one of cold water, fresh yeast, a baking improver, sorbitol, powdered skim milk, salt, and fermented rice bran powder.

In general, white bread refers to the fermentation of dough made with strong flour, water, yeast, salt, etc. as the main ingredients and, in some cases, supplementary ingredients such as sugar, dairy products, eggs, and edible oils and fats. There is the British type, which is made from molds, and the American type, which is baked with a lid closed on a baking tray and has a flat top. Also, in terms of quality, there are a lean type in which little sugar, milk and fats are added, and a rich type in which a lot of sugar, milk and fats are added.

The mixing material is based on 100 parts by weight of the strong flour, 50 to 90 parts by weight of cold water, 1 to 10 parts by weight of fresh yeast, 1 to 5 parts by weight of a bread improving agent, 1 to 12 parts by weight of sorbitol, 1 to 7 parts by weight of skim milk, It may include at least one of 1 to 5 parts by weight of salt and 1 to 30 parts by weight of fermented rice bran powder.

The raw yeast is baker's yeast that causes alcoholic fermentation when yeast is mixed with moist wheat flour to which sugar or nutrients have been added. serves to expand the

The raw yeast may be included in an amount of 1 to 10 parts by weight, specifically 3 to 6 parts by weight, based on 100 parts by weight of the strong flour, and the bread can be expanded in the content range to give the bread a soft texture.

The bread improving agent is added during dough production to easily form gluten in the dough during the production of bread and to improve the texture of the dough.

The bread improving agent may be included in an amount of 1 to 5 parts by weight, specifically 2 to 4 parts by weight, based on 100 parts by weight of the strong flour, and in the above content range, it is possible to soften the texture of the bread.

The sorbitol is a type of hexahydric alcohol obtained by reducing hexoses such as glucose and has a sweet taste similar to sugar. As a food additive approved as a sweetener, it is often used as a sweetener for diabetic patients because it does not raise insulin levels as rapidly as sugar.

The sorbitol may be included in an amount of 1 to 10 parts by weight, specifically 4 to 8 parts by weight, based on 100 parts by weight of the strong flour. By delaying it, the preservation of bread can be improved, and it is beneficial to health.

The skim milk powder is dried by removing the milk fat component from the milk, and serves to suppress the oxidation of the bread dough during the cooling process due to heat and give the product an unpleasant odor and to add flavor to the bread.

The skim milk powder may be included in an amount of 1 to 7 parts by weight, specifically 2 to 5 parts by weight, based on 100 parts by weight of the strong flour, and the flavor of the bread may be improved in the content range.

The salt serves to stabilize the gluten by controlling the fermentation of yeast and to give the dough stickiness.

The salt may be included in an amount of 1 to 5 parts by weight, specifically 2 to 4 parts by weight, based on 100 parts by weight of the strong flour. can save

The fermented rice bran powder may be prepared as fermented rice bran powder by crushing a conventional lactic acid bacterium fermented rice bran made by fermenting rice germ with lactic acid bacteria.

The fermented rice bran powder may include a rice bran mixture, flaxseed and lactic acid bacteria fermented milk.

The fermented rice bran powder may be included in an amount of 1 to 30 parts by weight, specifically 5 to 20 parts by weight, and more specifically 10 to 15 parts by weight, based on 100 parts by weight of the strong flour, and included in the rice bran mixture in the content range Vegetable protein, vitamins and excellent active ingredients contained in the flaxseed can be ingested, and it is effective in suppressing or reducing aflatoxin, a toxin generated in mold.

The flaxseed is rich in lignans, omega-3 fatty acids, dietary fiber, etc., which are anticancer substances, and is helpful in the prevention and treatment of various cancers and is effective in suppressing inflammatory diseases.

The flaxseed may be prepared by grinding flaxseed sterilized by low-temperature heat treatment at 55°C to 60°C into fine particles.

The flaxseed may be 5 to 15% by weight, specifically 7 to 12% by weight, and may help to increase immunity in the above range.

The lactic acid bacteria fermented milk may serve to ferment by mixing with the rice bran mixture and flaxseed.

The lactic acid bacteria fermented milk may be 40 to 60% by weight, specifically 45 to 55% by weight, and is uniformly dispersed in the above range so that fermentation can occur effectively.

The rice bran mixture may be 30 to 50% by weight, specifically 35 to 45% by weight, and has the effect of improving the storage stability of bread without side effects in the above range.

The rice bran mixture may include one or more of water, rice bran and rice bran.

The rice germ (embryo) is GABA (gamma amino butyric acid), gamma oryzanol, beta cysterol, alpha-tocopherol, octacosanol, dietary fiber, linoleic acid, vitamins, such as 66% of rice contains nutrients.

The rice germ may be 10 to 40 parts by weight, specifically 20 to 30 parts by weight, based on 100 parts by weight of water, and in the above range, nutrients contained in the rice germ can be sufficiently absorbed.

The rice bran is rice bran extracted from brown rice from which rice husks have been removed, and has the effect of preventing aging and sprouting new flesh. In addition, iron, calcium, magnesium, sodium, vitamin E, etc. are abundantly contained to maintain homeostasis of the human body, and when fermented with the rice germ, flaxseed and lactic acid bacteria, it is possible to prevent diarrhea by improving the intestinal environment.

The rice bran may be 70 to 90 parts by weight, specifically 72 to 80 parts by weight based on 100 parts by weight of water. and lactic acid bacteria, it can prevent diarrhea.

The rice bran mixture may include mixing rice bran, rice bran and water at 90° C. to 110° C., specifically 95° C. to 105° C. for 50 minutes to 70 minutes, specifically 55 minutes to 65 minutes.

The steaming is a process of absorbing and sterilizing the dough in which the rice germ and rice bran are mixed. By making a mixture of rice germ and rice bran that is like rice cake, harmful bacteria that can be propagated due to moisture can be generated, so sterilization is easy. It has the effect of improving the storage stability of bread by accelerating the enzymatic decomposition of the rice germ.

The fermented rice bran powder may include mixing the rice bran mixture, flaxseed, and lactic acid bacteria fermented milk and fermenting it at 30° C. to 45° C., specifically 35° C. to 40° C., for 60 hours to 84 hours, specifically 70 hours to 80 hours. And, the activity of lactic acid bacteria is more activated in the above condition range to promote the growth of lactic acid bacteria, thereby effectively fermenting the rice germ mixture and flaxseed.

The fermented mixture may be dried at 40° C. to 45° C., specifically 42° C. to 44° C. for 24 hours to 30 hours, specifically 26 hours to 28 hours, and then pulverized with a grinder to prepare the fermented rice flour.

The shortening is made with vegetable oil as a raw material and foamed at room temperature, has no taste and smell, and is easily mixed with each of the above ingredients to help make the dough easier, and to add softness to the bread.

The shortening may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the strong flour, and it is possible to easily mix each of the ingredients within the content range, and to further enhance the soft taste of bread. can be emphasized.

The carrot is characterized by a characteristic flavor and scarlet color, has a firm texture, and is used in various dishes as one of the most familiar vegetables. Carrots are a crop with excellent storability, and when appropriate storage conditions are maintained, the quality can be maintained up to 6-8 months. have.

The carrot may be included in 1 to 30 parts by weight, specifically 5 to 25 parts by weight, more specifically 10 to 20 parts by weight, in the above range, it is possible to improve the monotonous texture of the bread, and to make it rich in color It can increase consumer preference.

The carrot may include at least one of carrot juice and residual carrots.

The carrot juice solution may be a undiluted solution obtained by squeezing carrots, and the remaining carrots may refer to carrots remaining after squeezing the carrots.

The carrot juice may be in an amount of 1 to 10 parts by weight, specifically 3 to 8 parts by weight, in which the color of the bread can be improved to increase consumer preference.

The residual carrot may be 1 to 20 parts by weight, specifically 3 to 18 parts by weight, more specifically 5 to 15 parts by weight, in the above range, the monotonous texture of bread can be improved, and vitamin A can be sufficiently absorbed. can

The residual carrot is a pre-treatment process, and the pre-treatment may include roasting the residual carrot in corn oil at 230° C. to 240° C. for 20 to 40 seconds.

The corn oil has a low freezing point of -18°C and is an oil with a savory taste. It contains abundant unsaturated fatty acids such as linoleic acid and oleic acid, so it can prevent arteriosclerosis, and contains vitamin E to have an anti-aging effect.

Vitamin A contained in the carrot is a fat-soluble vitamin, and has the advantage of being able to further increase the absorption rate of the vitamin when it is roasted in corn oil and consumed together.

The carrot bread may further include an additive material.

The additive material may include kidney beans and cranberries.

The kidney beans have a chewy texture, and show good efficacy in preventing and improving adult diseases such as hyperlipidemia, arteriosclerosis, and hypertension by lowering blood cholesterol levels and purifying blood by lecithin component. In addition, kidney beans contain a lot of vitamin B complex to strengthen immunity, contain zinc, a raw material for insulin, to control sugar levels, and contain a lot of essential amino acids to supplement protein.

The kidney beans may be divided into small pieces, but is not limited thereto.

The kidney beans may be included in an amount of 1 to 10 parts by weight, specifically 2 to 8 parts by weight, more specifically 4 to 6 parts by weight, based on 100 parts by weight of the strong flour, and in the above content range, it exhibits a synergistic action with the carrot It can lower blood sugar, lower it, and improve the texture of bread.

The cranberry contains various acids including oxalic acid and citric acid and has a sour taste, and is a fruit exhibiting a red color. Because it contains a lot of dietary fiber, it is effective in relieving constipation, and because it contains proanthocyanin, it can exhibit anti-inflammatory action. In addition, since it contains a large amount of iodine, thyroid disease can be prevented.

The cranberry may be included in an amount of 0.5 to 3 parts by weight, specifically 1.2 to 2.7 parts by weight, and more specifically 1.5 to 2.5 parts by weight, based on 100 parts by weight of the strong flour, and within the above range, vitamin C contained in carrots It can increase the absorption rate of iodine and help intake of iodine.

In an embodiment, the total weight of kidney beans and cranberries and the weight ratio of the remaining carrots may be 1:0.5 to 1:5, specifically 1:0.7 to 1:3, and more specifically 1:1 to 1:2. Despite the fact that kidney beans are included in the above weight ratio range, it is possible to increase the intake of iodine and is effective in lowering blood sugar. In addition, it may help to increase the absorption rate of vitamin A and vitamin C contained in the residual carrot.

The cold water included in the mixing material may be water cooled by putting dried eggplants in water and boiling it.

Specifically, the cold water is obtained by putting the dried eggplant in the water and boiling it at 80°C to 100°C, specifically 88°C to 95°C for 30 minutes to 60 minutes, specifically 40 minutes to 50 minutes, and then removing the dried eggplant. It may be that the water from which the eggplants are grown is cooled in a refrigerator for 2 to 3 hours. In the temperature and time range, the cold water may exhibit a blood sugar lowering effect.

By applying the cold water to the carrot bread, it is possible to lower blood sugar in spite of including strong flour, thereby providing a carrot bread that is beneficial to health.

The weight ratio of the water and the dried eggplant may be 6:1 to 10:1, specifically 6.5:1 to 9.5:1, and more specifically 7:1 to 9:1, and the effect of lowering blood sugar in the above range may be achieved. can indicate

The mixing material may further include a natural coloring material.

The natural dye material includes at least one of a first dye, a second dye, a third dye, and a fourth dye, and the natural dye material may be applied by mixing two or more of the first to fourth dyes.

The first pigment may be a pigment that expresses a red color, and the first pigment may include a platinum extract and an extract such as baepoong.

The first color may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of strong flour, and in the above range, red color is given to the bread to produce bread capable of implementing various colors can do.

The second pigment may be a pigment that expresses green, and the second pigment may include a green tea extract and a spinach extract.

The second color may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of strong flour, and in the above range, green is imparted to the bread to prepare bread that can implement various colors. can

The third pigment may be a pigment that expresses purple, and the third pigment may include an eggplant extract and a harpoon tree extract.

The third color may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of strong flour, and by giving purple color to the bread in the above range, it is possible to prepare bread that can implement various colors. can

The fourth pigment may be a pigment that expresses yellow, and the first pigment may include a mango extract and a banana extract.

The fourth pigment may be included in an amount of 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of strong flour, and gives yellow color to the bread in the above range to prepare bread that can implement various colors. can

The first to fourth pigments may be extracted with hot water, concentrated under reduced pressure, and then freeze-dried to prepare a powder.

Specifically, after completely drying platinum, baepoong lamp, green tea, spinach, eggplant peel, harpoon tree fruit, mango peel, and banana peel, which are the bases of the first to fourth pigments, at 70° C. to 200° C. for 1 hour to Boil each ingredient for 5 hours to obtain the hot water extract of each ingredient.

Each of the hot water extracts obtained above can be concentrated under reduced pressure with a rotary vacuum concentrator and then prepared as a freeze-dried powder using a freeze dryer.

By applying the first to fourth dyes, it is possible to manufacture bread capable of implementing various colors, and thus, there is an effect of increasing consumer preference.

How to make carrot bread

Another aspect of the present invention relates to a method for making carrot bread.

The method for producing carrot bread according to the present invention comprises the steps of preparing carrots by squeezing them and separating them into carrot juice and residual carrots, pre-treating the residual carrots; Forming a lump by mixing strong flour, the carrot juice, a mixing material, and an additive material, kneading the mass at medium speed, and mixing shortening to form a first dough, heating the first dough at a temperature of 25 ℃ to First fermentation at 35° C. and 70% to 80% relative humidity, dividing the first fermented dough, rounding each divided dough, and covering the dough with plastic for 5 to 15 minutes The intermediate fermentation step, the step of removing the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and pushing the dough with a rolling pin to remove the gas of the first dough, the pre-treated residue in the pushed-out first dough After putting carrots, forming the first dough into a certain shape and putting it in a bread mold for panning, secondary fermentation of the first dough panned into the bread mold at a temperature of 35 ° C. The first baking step of putting the first dough, on which the secondary fermentation is completed, into an oven preheated to 180° C. to 200° C. on the upper heat and 150° C. to 160° C. for the lower heat, and baking for 15 to 40 minutes, and the pretreatment on the baked bread After topping the remaining carrots, it may include a second baking step of placing in an oven at 180° C. to 200° C. on upper heat and 150° C. to 160° C. for lower heat and baking for another 1 to 2 minutes.

The carrots are washed thoroughly in running water and prepared, then the washed carrots are squeezed with a juicer to separate the carrot juice and residual carrots.

In a pan heated to 230°C to 240°C, the remaining carrots are put in corn oil, and the remaining carrots are roasted for 20 to 40 seconds to prepare the pre-treated remaining carrots. The pre-treated carrots are sufficiently cooled at room temperature.

The step of forming a lump by mixing the strong flour, carrot juice, mixing material, and additive material includes a mixing material containing cold water, fresh yeast, a baking improver, sorbitol, powdered skim milk, salt and fermented rice bran powder in the strong flour, kidney beans and Add ingredients including cranberries to a mixer bowl and mix to form a dough.

In the step of forming the first dough, the dough formed in one lump is mixed at medium speed for 1 to 10 minutes, and shortening is added in a clean-up state to shorten the mixing time to form the first dough so that the mixer bowl is clean, The temperature of the first dough is measured. At this time, the temperature of the first dough may be 25 ℃ to 35 ℃.

The clean-up state is a stage in which gluten formation starts, the binding of gluten is small, and even if the dough is spread, it is broken in a thick state. Therefore, shortening is added.

The first fermentation step is fermented for 30 minutes to 2 hours at a relative humidity of 70% to 80% at 25°C to 35°C, which is the same temperature as the temperature of the first dough.

The intermediate fermentation step divides the first fermented dough and performs intermediate fermentation. At this time, the dough is divided into 150g to 200g, round and round, and the dough is covered with plastic and fermented in the middle for 5 to 15 minutes.

In the step of removing the gas, removing the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and pushing the dough with a rolling pin to remove the gas of the first dough.

In the panning step, the pre-treated remaining carrots are put into the rolled-out dough, and then the first dough is molded into a predetermined shape and placed in a bread mold. At this time, the dough is folded three times for molding, and the dough is rolled from one side to form a solid cylindrical shape. Arrange the three molded dough at appropriate intervals on the bread mold and press lightly with your hands.

In the second fermentation step, the panned first dough is fermented at 35° C. to 40° C. and 80% to 90% relative humidity for 30 minutes to 90 minutes.

In the first baking step, the secondary fermentation puts the first dough into an oven preheated to 180° C. to 200° C. on upper heat and 150° C. to 160° C. for lower heat and bakes for 15 to 40 minutes. During baking, you can change the position of the pan depending on the color of the crust of the bread.

In the second baking step, after topping the pre-treated residual carrots on the baked bread, it can be placed in an oven at 180° C. to 200° C. on upper heat and 150° C. to 160° C. for lower heat and bake for another 1 minute to 2 minutes.

In a specific embodiment, the carrot bread manufacturing method comprises the steps of mixing and mixing a mixing material containing strong flour, a natural coloring material, and an additive material to form a mass, and kneading the mass at medium speed, and mixing the shortening to form a second dough It may further include the step of

The second dough formed by mixing with the shortening may be subjected to a primary fermentation step, an intermediate fermentation step, and a gas removal step in the same manner as the first dough described above, and then overlapping with the first dough and panning. , and subsequent steps may be performed in the same manner as in the carrot bread manufacturing method.

Accordingly, when the first dough and the second dough are included, the color of the carrot bread may be improved to increase consumer preference.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed as limiting the present invention in any sense.

Content not described here will be omitted because it can be technically inferred sufficiently by a person skilled in the art.

Example

Example 1

Prepare the carrots by washing them thoroughly under running water, then squeezing the washed carrots with a juicer to separate the carrot juice and residual carrots with the contents of Table 1 below. Put corn oil in a pan heated to 235° C. and fry the remaining carrots to prepare the pre-treated remaining carrots. Strong flour and mixing materials (cold water, fresh yeast, baking improver, sorbitol, powdered skim milk, salt, fermented rice bran powder) are mixed at the content shown in Table 1 below to form a lump. The mass is mixed at medium speed, and shortening is added in the clean-up step and mixed to form a first dough. The temperature of the first dough is 30° C., and the first dough is fermented at a temperature of 30° C. and a relative humidity of 75%. Divide the first fermented dough into 180 g and round each divided dough. Round, cover the first dough with plastic and ferment for about 10 minutes. Remove the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and push the first dough with a rolling pin to remove gas from the dough. After putting the pre-treated remaining carrots into the rolled-out dough, fold the dough three times, roll the dough from one side to form a hard cylindrical shape, and then arrange the three molded doughs on a bread mold and press lightly with your hands. give. The dough panned in the bread mold is fermented for a second time at a temperature of 38 ° C and a relative humidity of 85%, and when the dough is about 1 cm above the bread mold height, the fermented dough is heated at 190 ° C. Place in a preheated oven and bake for 25 minutes. Carrot bread was prepared by topping the pre-treated residual carrots on the baked bread and then placing them in an oven at 190°C on the upper heat and 165°C on the lower heat and baking for one more minute.

The cold water was prepared by putting 100 parts by weight of dried eggplant in 800 parts by weight of water, boiling it at 90° C. for 45 minutes, and then cooling it in a refrigerator at 2° C. for 2 hours and 30 minutes.

Example 2

Prepare the carrots by washing them thoroughly under running water, then squeezing the washed carrots with a juicer to separate the carrot juice and residual carrots with the contents of Table 1 below. Put corn oil in a pan heated to 235° C. and fry the remaining carrots to prepare the pre-treated remaining carrots. To form a lump by mixing strong flour, mixing materials (cold water, fresh yeast, baking improver, sorbitol, skim milk powder, salt, fermented rice bran powder) and additives (kidney beans, cranberries) at the content of Table 1 below. The mass is mixed at medium speed, and shortening is added in the clean-up step and mixed to form a first dough. The temperature of the first dough is 30° C., and the first dough is fermented at a temperature of 30° C. and a relative humidity of 75%. Divide the first fermented dough into 180 g and round each divided dough. Round, cover the first dough with plastic and ferment for about 10 minutes. Remove the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and push the first dough with a rolling pin to remove gas from the dough. After putting the pre-treated remaining carrots into the rolled-out dough, fold the dough three times, roll the dough from one side to form a hard cylindrical shape, and then arrange the three molded doughs on a bread mold and press lightly with your hands. give. The dough panned in the bread mold is fermented for a second time at a temperature of 38 ° C and a relative humidity of 85%, and when the dough is about 1 cm above the bread mold height, the fermented dough is heated at 190 ° C. Place in a preheated oven and bake for 25 minutes. Carrot bread was prepared by topping the pre-treated residual carrots on the baked bread and then placing them in an oven at 190°C on the upper heat and 165°C on the lower heat and baking for one more minute.

The cold water was prepared by putting 100 parts by weight of dried eggplant in 800 parts by weight of water, boiling it at 90° C. for 45 minutes, and then cooling it in a refrigerator at 2° C. for 2 hours and 30 minutes.

Example 3

Prepare the carrots by washing them thoroughly under running water, then squeezing the washed carrots with a juicer to separate the carrot juice and residual carrots with the contents of Table 1 below. Put corn oil in a pan heated to 235° C. and fry the remaining carrots to prepare the pre-treated remaining carrots. To form a lump by mixing strong flour, carrot juice, mixing materials (cold water, fresh yeast, baking improver, sorbitol, powdered skim milk, salt, fermented rice bran powder) and additives (kidney beans, cranberries) at the contents of Table 1 below. The mass is mixed at medium speed, and shortening is added in the clean-up step and mixed to form a first dough. The temperature of the first dough is 30° C., and the first dough is fermented at a temperature of 30° C. and a relative humidity of 75%. Divide the first fermented dough into 180 g and round each divided dough. Round, cover the first dough with plastic and ferment for about 10 minutes. Remove the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and push the first dough with a rolling pin to remove gas from the dough. After putting the pre-treated remaining carrots into the rolled-out dough, fold the dough three times, roll the dough from one side to form a hard cylindrical shape, and then arrange the three molded doughs on a bread mold and press lightly with your hands. give. The dough panned in the bread mold is fermented for a second time at a temperature of 38 ° C and a relative humidity of 85%, and when the dough is about 1 cm above the bread mold height, the fermented dough is heated at 190 ° C. Place in a preheated oven and bake for 25 minutes. Carrot bread was prepared by topping the pre-treated residual carrots on the baked bread and then placing them in an oven at 190°C on the upper heat and 165°C on the lower heat and baking for one more minute.

The cold water was prepared by putting 100 parts by weight of dried eggplant in 800 parts by weight of water, boiling it at 90° C. for 45 minutes, and then cooling it in a refrigerator at 2° C. for 2 hours and 30 minutes.

Example 4

Prepare the carrots by washing them thoroughly under running water, then squeezing the washed carrots with a juicer to separate the carrot juice and residual carrots with the contents of Table 1 below. Put corn oil in a pan heated to 235° C. and fry the remaining carrots to prepare the pre-treated remaining carrots. To form a lump by mixing strong flour, carrot juice, mixing materials (cold water, fresh yeast, baking improver, sorbitol, powdered skim milk, salt, fermented rice bran powder) and additional materials (kidney beans, cranberries) at the contents shown in Table 1 below. The mass is mixed at medium speed, and shortening is added in the clean-up step and mixed to form a first dough. Form a lump by mixing strong flour, mixing ingredients (cold water, fresh yeast, baking improver, sorbitol, skim milk powder, salt, fermented rice bran powder, natural coloring materials) and additives (kidney beans, cranberries). The mass is mixed at medium speed, and shortening is added in the cleanup step and mixed to form a second dough.

The temperature of the first dough and the second dough is 30° C., and the first dough is fermented at a temperature of 30° C. and a relative humidity of 75%. The first fermented first dough and the second dough are divided into 180 g. And round each divided dough into a circle, cover the first dough and the second dough with plastic, respectively, and ferment in the middle for about 10 minutes. Remove the vinyl covering the surfaces of the first dough and the second dough on which the intermediate fermentation is completed, and push the first dough and the second dough with a rolling pin, respectively, to remove gas from the dough. After putting the pre-treated remaining carrots in the pushed-out first and second dough, fold the dough three times, roll the dough from one side to form a hard cylindrical shape, and then the molded dough first and second dough Arrange the 3 doughs formed by overlapping the dough on the bread mold and press lightly with your hands. The dough panned in the bread mold is fermented for a second time at a temperature of 38 ° C and a relative humidity of 85%, and when the dough is about 1 cm above the bread mold height, the fermented dough is heated at 190 ° C. Place in a preheated oven and bake for 25 minutes. Carrot bread was prepared by topping the pre-treated residual carrots on the baked bread and then placing them in an oven at 190°C on the upper heat and 165°C on the lower heat and baking for one more minute.

The cold water was prepared by putting 100 parts by weight of dried eggplant in 800 parts by weight of water, boiling it at 90° C. for 45 minutes, and then cooling it in a refrigerator at 2° C. for 2 hours and 30 minutes.

The natural dye material contained a second pigment and a fourth pigment, and the second pigment was included in an amount of 5 parts by weight based on 100 parts by weight of the strong flour, and the fourth pigment was included in an amount of 5 parts by weight based on 100 parts by weight of the strong flour.

Comparative Example 1

Strong flour and mixing materials (cold water, fresh yeast, baking improver, sorbitol, powdered skim milk, salt, fermented rice bran powder) are mixed at the content shown in Table 1 below to form a lump. The mass is mixed at medium speed, and shortening is added in the clean-up step and mixed to form a first dough. The temperature of the first dough is 30° C., and the first dough is fermented at a temperature of 30° C. and a relative humidity of 75%. Divide the first fermented dough into 180 g and round each divided dough. Round, cover the first dough with plastic and ferment for about 10 minutes. Remove the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and push the first dough with a rolling pin to remove gas from the dough. The rolled dough is folded three times, and the dough is rolled from one side to form a solid cylindrical shape, and then the three molded doughs are arranged in a bread mold and lightly pressed by hand. The dough panned in the bread mold is fermented for a second time at a temperature of 38 ° C and a relative humidity of 85%, and when the dough is about 1 cm above the bread mold height, the fermented dough is heated at 190 ° C. Put in a preheated oven and bake for 25 minutes to prepare bread.

Comparative Example 2

Strong flour and mixing materials (cold water, fresh yeast, baking improver, sorbitol, powdered skim milk, salt, fermented rice bran powder) are mixed at the content shown in Table 1 below to form a lump. The mass is mixed at medium speed, and shortening is added in the clean-up step and mixed to form a first dough. The temperature of the first dough is 30° C., and the first dough is fermented at a temperature of 30° C. and a relative humidity of 75%. Divide the first fermented dough into 180 g and round each divided dough. Round, cover the first dough with plastic and ferment for about 10 minutes. Remove the vinyl covering the surface of the first dough on which the intermediate fermentation is completed, and push the first dough with a rolling pin to remove gas from the dough. The rolled dough is folded three times, and the dough is rolled from one side to form a solid cylindrical shape, and then the three molded doughs are arranged in a bread mold and lightly pressed by hand. The dough panned in the bread mold is fermented for a second time at a temperature of 38 ° C and a relative humidity of 85%, and when the dough is about 1 cm above the bread mold height, the fermented dough is heated at 190 ° C. Put in a preheated oven and bake for 25 minutes to prepare bread.

The cold water was prepared by putting 100 parts by weight of dried eggplant in 800 parts by weight of water, boiling it at 90° C. for 45 minutes, and then cooling it in a refrigerator at 2° C. for 2 hours and 30 minutes.

(parts by weight) Example comparative example One 2 3 4 One 2 strong flour 100 100 100 100 100 100 mixing material cold water 70 70 70 70 70 70 raw yeast 4.8 4.8 4.8 4.8 4.8 4.8 Bakery improver 2.4 2.4 2.4 2.4 2.4 2.4 sorbitol 6 6 6 6 6 6 skim milk 3.6 3.6 3.6 3.6 3.6 3.6 salt 2.4 2.4 2.4 2.4 2.4 2.4 Fermented Rice Bread Powder 12 12 12 12 - - additive material kidney bean - 5 5 5 - - cranberry - 1.5 1.5 1.5 - - shortening 4.8 4.8 4.8 4.8 4.8 4.8 carrot carrot juice - - 5 5 - - leftover carrots 10 10 10 10 - -

Experimental Example 1- Blood sugar improvement effect

Examples and Comparative Examples After having 25 participants ingest the bread prepared in each Example and Comparative Example, 5 people for each Example and Comparative Example, after 120 minutes, blood was collected to measure blood sugar, and the average of the difference between blood sugar before intake and blood sugar after intake is shown in the table below. 2 and shown in FIG. 1 .

Example comparative example One 2 3 One 2 Blood sugar difference (mg/dL) 6.6 3.4 3.4 10.9 6.7

Experimental Example 2 - Texture improvement effect

The bread prepared in Examples and Comparative Examples was divided into 25 participants on an empty stomach to ingest 5 people in each Example and Comparative Example, and then the texture of the bread (the better the texture, the higher the score) was scored between 1 and 10 points. After the evaluation, the average is shown in Table 3 and Figure 2 below.

Example comparative example One 2 3 4 2 taste improvement 8.6 9.4 9.4 9.6 7.2

Experimental Example 3- Appetite improvement effect

The bread prepared in Example was divided into 15 fasting participants by 5 for each Example and Comparative Example, and the degree of appetite arousal was evaluated on a scale of 1 to 10, and the average is shown in Tables 4 and 3 below. .

Example 2 3 4 appetite improvement 9.2 9.4 9.8

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, but may be manufactured in a variety of different forms, and those of ordinary skill in the art to which the present invention pertains will appreciate the technical spirit of the present invention. However, it will be understood that the invention may be embodied in other specific forms without changing essential features. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (6)

100 parts by weight of strong flour; with respect to 70 to 130 parts by weight of a mixing material; 1 to 10 parts by weight of shortening; 1 to 10 parts by weight of carrot juice, 1 to 20 parts by weight of the remaining carrot; and 1 to 10 parts by weight of kidney beans,
The mixing material, 50 to 90 parts by weight of cold water; 1 to 10 parts by weight of raw yeast; 1 to 5 parts by weight of a baking improver; 1 to 12 parts by weight of sorbitol; 1 to 7 parts by weight of skim milk powder; 1 to 5 parts by weight of salt; and 1 to 30 parts by weight of fermented rice bran powder;
The residual carrot is a pre-treatment process, and the pre-treatment includes roasting and processing for 20 to 40 seconds at 230 ° C. to 240 ° C. in corn oil,
The cold water is water that is boiled for 30 to 60 minutes at 80°C to 100°C by putting dried eggplants in water, and then cooled in a refrigerator at 1°C to 4°C for 2 hours to 3 hours,
The fermented rice bran powder, rice bran mixture 30 to 50% by weight; 5 to 15% by weight of flaxseed; and 40 to 60% by weight of lactic acid bacteria fermented milk;
The rice bran mixture, 100 parts by weight of water; with respect to, 10 to 40 parts by weight of rice bran; And 70 to 90 parts by weight of rice bran; Carrot bread containing.
delete delete delete delete Preparing carrots by squeezing carrots and separating them into carrot juice and residual carrots;
pre-processing the remaining carrots;
forming a lump by mixing strong flour, the carrot juice, a mixing material, and an additive material;
kneading the mass at medium speed and mixing shortening to form a first dough;
first fermenting the first dough at a temperature of 25° C. to 35° C. and a relative humidity of 70% to 80%;
dividing the first fermented dough, rounding each divided dough, and fermenting the dough for 5 to 15 minutes;
removing the vinyl covering the surface of the first dough, in which the intermediate fermentation is completed, and pushing the dough with a rolling pin to remove the gas of the first dough;
Putting the pre-treated residual carrots in the first dough spread out, forming the first dough into a predetermined shape and panning the first dough into a bread mold;
Secondary fermentation of the first dough panned in the bread mold at a temperature of 35°C to 40°C and a relative humidity of 80% to 90%;
A first baking step of putting the first dough, on which the secondary fermentation is completed, into an oven preheated to 180° C. to 200° C. on upper heat and 150° C. to 160° C. for lower heat and baking for 15 to 40 minutes; and
a second baking step of topping the pre-treated remaining carrots on the baked bread and then placing them in an oven at 180° C. to 200° C. on upper heat and 150° C. to 160° C. for lower heat and baking for 1 to 2 minutes more;
The method for manufacturing carrot bread of claim 1 comprising a.

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