KR102420135B1 - Method for Manufacturing Coffee Bean Shape Bread - Google Patents

Abstract

The present invention relates to a method for producing a coffee bean bread in which coffee ingredients are contained in the stuffing and outer skin of the bread and the appearance is molded into a coffee bean shape so that the flavor of coffee can be enjoyed to the maximum when the bread is ingested.
The coffee bean bread produced by the method of the present invention has a coffee bean shape in appearance and coffee ingredients are included in the cow and skin, so it is visually reminiscent of coffee, you can smell the aroma of coffee, and you can taste the taste of coffee as well. In addition, if you eat too much coffee bean bread, it suppresses the side effects of coffee ingredients having a harmful effect on the human body and minimizes the deterioration of the coffee bean bread flavor. can

Description

The manufacturing method of coffee bean bread {Method for Manufacturing Coffee Bean Shape Bread}

The present invention relates to a method of manufacturing a coffee bean bread in which coffee ingredients are contained in the bread stuffing and outer skin and the outer shape is molded into a coffee bean shape so that the flavor of coffee can be enjoyed to the maximum when the bread is ingested.

The dietary life of modern people is gradually becoming more westernized and diversified, and the consumption of bread in place of rice is steadily increasing due to the tendency to pursue convenient eating habits and the busy daily life of modern people.

In general, bread is a food made by kneading grain flour with salt, sugar, baking powder, etc. with water and then fermenting it and then baking or steaming it. Depending on the difference in baking, various types of bread can be prepared.

Bread can be broadly classified into fermented bread (yeast bread) that is slowly fermented with yeast and non-fermented bread (quick bread) that is quickly inflated using baking powder. In addition, it is possible to prepare bread having various textures and flavors according to the auxiliary materials included in the dough, the filling, the cooking method, and the like.

However, as consumers' dietary standards are diversified and advanced, consumer demands are increasing not only in terms of taste, but also in nutrition and palatability. Efforts are being made to enhance the visual preference by decorating in various ways.

For example, there is an attempt to satisfy the taste buds of modern people by adding coffee ingredients to bread, and Korean Patent Publication No. 1553602 suggests a coffee bean bread in which coffee is mixed with cow and molded into the shape of coffee beans. has been

The invention is made by preparing a cow with red beans, beans, coffee powder, coffee syrup, sugar, and xanthan gum, putting the cow inside a dough containing wheat flour, chocolate syrup and cinnamon powder, and baking it inside a coffee bean-shaped bread mold, Since the cow contains coffee ingredients and the appearance is formed in the shape of a coffee bean, there is an effect that you can enjoy the taste, aroma and visual feeling of coffee at the same time when you eat bread.

However, the aroma component contained in coffee is highly volatile, so it is easily lost due to high temperature heat during the baking process. The disadvantage is that you cannot fully enjoy the flavor of coffee because you can only taste the taste of coffee.

In addition, in Korea Patent Publication No. 2008013, a mixture of red beans, beans, coffee powder, coffee syrup, and a natural thickener is added to the inside of the dough outer skin containing flour and Dutch coffee ingredients, and then it is molded into a coffee cup shape in a molding machine. A coffee bread manufacturing method in which a coffee layer is formed on the inner bottom of a coffee cup shape and then baked has been proposed.

The invention provides an effect of enjoying the taste and aroma of coffee visually and taste when eating bread by molding it into a coffee cup shape and adding coffee ingredients to the dough and stuffing, but the method also provides an effect when baking bread during the manufacturing process A lot of coffee flavor is lost due to high temperature heat, and since the coffee layer inside the coffee cup is exposed to the outside, the coffee flavor gradually disappears during storage of the coffee bread. .

In addition, coffee contains more than about 500 chemical substances, and most of these substances provide beneficial effects to the human body, but some ingredients have a harmful effect on the human body. has the disadvantage of causing side effects.

An object of the present invention is to provide a method of manufacturing coffee bean bread that can fully enjoy the flavor of coffee visually and tastefully, and can minimize side effects due to coffee ingredients even when overeating.

In order to solve the above problem, the present invention mixes 30-50 parts by weight of coffee powder and 3-7 parts by weight of salt in 100 parts by weight of water, and after primary extraction at a low temperature of 60 to 70 ℃ for 20 to 40 minutes, the primary coffee Preparing a secondary coffee extract by adding 5 to 10 parts by weight of ethanol to the extract and boiling for 10 to 20 minutes to prepare a secondary coffee extract: Allow the secondary coffee extract to stand for 10 to 20 hours under refrigeration conditions at 1 to 5 ° C. precipitating and obtaining a supernatant; Preparing apple jam by boiling the ripe apples with sugar; Prepare 100 parts by weight of soybean sediment, 0.3 to 3.0 parts by weight of coffee powder, 1 to 5 parts by weight of the secondary coffee extract and 1 to 5 parts by weight of the apple jam as a material of cattle, and then add apple jam to coffee powder and secondary coffee extract. First mixing the mixture thoroughly, then mixing soybean sediment to prepare a cow; Preparing a dough comprising 100 parts by weight of flour, 3 to 7 parts by weight of the supernatant, 0.1 to 3.0 parts by weight of tapioca starch, and 0.3 to 3.0 parts by weight of yeast; Preparing a bread mold consisting of an upper plate and a lower plate, the upper plate and the lower plate are combined with each other to form a coffee bean shape; and putting the dough and stuffing into the bread mold and baking it; provides a method for producing coffee bean bread, including.

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The coffee bean bread produced by the method of the present invention has a coffee bean shape in appearance and coffee ingredients are included in the cow and the skin, so it is visually reminiscent of coffee, you can smell the aroma of coffee, and you can taste the taste of coffee as well. can enjoy

In addition, when overeating coffee bean bread, the coffee component suppresses the side effects that have a harmful effect on the human body and thereby minimizes the deterioration of the coffee bean bread flavor, so that the flavor and health functionality of the coffee bean bread can be appropriately adjusted as needed.

The present invention prepares a dough containing soybean sediment, coffee ingredients, sugar, flour, coffee ingredients, tapioca starch, and yeast, then puts them in a bread mold to shape coffee beans and bakes them to prepare coffee bean bread, The outer skin of the dough wraps the cow so that it is molded into the shape of a coffee bean.

First, prepare a cow containing 0.3 to 3.0 parts by weight of coffee powder, 1 to 5 parts by weight of coffee extract, and 1 to 5 parts by weight of sugar to 100 parts by weight of bean sediment, 3 to 7 parts by weight of coffee extract to 100 parts by weight of flour, Prepare a dough containing 0.1 to 3.0 parts by weight of tapioca starch and 0.3 to 3.0 parts by weight of yeast.

Coffee bean bread contains sugar, wheat flour, tapioca starch, etc., and when coffee bean bread is eaten excessively, these components may cause adult diseases such as diabetes, blood pressure increase, and increased body cholesterol. to avoid these side effects.

When the fruit of the coffee tree ripens red, the pulp opens and green coffee beans are produced, which are dried and roasted to produce coffee beans. get

Coffee has a variety of tastes, such as bitter, sour, sweet, and astringent, with caffeine for bitterness, tannin for bitterness, sugar for sweetness, and fatty acids for sourness. It is a fatty acid, linoleic acid, and other moisture, crude protein, crude fiber, ash, and volatile organic acids that give flavor.

As a stimulant, coffee acts on the nervous system to activate mental activity and perception to make thinking clearer, physically tense muscles to increase labor, and to help with diuresis to promote gastrointestinal activity and sleep. It is known to be effective in chasing arousal effect, improving learning ability, dieting, enhancing exercise ability, preventing and relieving hangover, and inhibiting arteriosclerosis.

In particular, the magnesium component in coffee helps to suppress diabetes, and the chlorogenic acid component is a kind of polyphenol compound and has the effect of inhibiting the production of lipid peroxide in the living body, inhibiting cholesterol biosynthesis, antioxidant action and anticancer action. perform

In the present invention, this coffee is added to bread in the form of powder and extract to add the flavor and functionality of coffee to bread. Since the polyphenol-based useful components contained in coffee beans are easily destroyed when heated at high temperatures, extraction at low temperatures is recommended. However, if the extraction temperature is low, the extraction efficiency is low, and if the extraction is performed at a low temperature for a long time to increase the extraction efficiency, even the precipitated substances contained in the coffee powder are eluted, thereby reducing the taste of the bread.

In order to solve this problem, it is preferable to put coffee powder in water when preparing the coffee extract, extract it for 20-40 minutes at a low temperature of 60-70 ℃, boil it for 10-20 minutes, and then extract it for the second time. By extracting briefly at high temperature, it minimizes the destruction of the polyphenol component of coffee beans, elutes a lot of useful components of coffee into water and suppresses the elution of sedimentation substances.

In order to elute more useful components of coffee into the coffee extract, it is preferable to extract by adding salt and ethanol to a mixture of water and coffee powder when preparing the coffee extract.

Coffee beans contain water-insoluble and salt-soluble useful components as well as water-soluble useful components. Among the water-insoluble useful components, alcohol-soluble useful components are eluted in ethanol, and salt-soluble proteins are extracted with hot water to which salt is added. content increases.

Salt has a characteristic that makes the sweet taste a little stronger, so it can increase the sweetness of the sugar contained in beef, suppressing the bitter taste caused by the addition of coffee ingredients, and you can enjoy the sweetness of coffee bean bread even with a small amount of sugar added to the beef. Therefore, side effects caused by sugar can be reduced.

In addition, the minerals contained in the salt can supplement the minerals lacking in the bread to increase the nutritional quality of the coffee bean bread, and the chlorine component of the salt has a sterilizing effect, so it helps to increase the storability of the coffee bean bread.

The ethanol component does not affect the flavor of the coffee bean bread as it is removed by volatilization during both the coffee extract manufacturing process and the post-processing baking process.

When preparing coffee extract, it is desirable to first extract salt at a low temperature by adding salt to the mixture of coffee powder and water, and then add ethanol to the primary extract for secondary high-temperature extraction. Salt participates in both the primary and secondary extraction process It sufficiently elutes the salt-soluble protein of the coffee powder, and since ethanol is volatile, it participates only in the short-time secondary extraction process to elute the water-insoluble useful components of the coffee powder while minimizing volatilization of the aroma in the coffee.

It can be mixed in a ratio of 30-50 parts by weight of coffee powder, 3-7 parts by weight of salt, and 5-10 parts by weight of ethanol based on 100 parts by weight of water. according to the above range.

When green coffee beans are roasted, lipid components in the cell wall are dissolved and extracted as coffee oil. Coffee oil contains a large amount of cafestol, which suppresses diabetes by increasing pancreatic insulin secretion.

Cafestol, as the main component of unsaponifiable matter in coffee bean oil, has anti-inflammatory and anticancer effects, and has the effect of inhibiting abnormal neovascularization caused by diabetic retinopathy, rheumatoid arthritis, endometriosis, etc. Since coffee oil has an important effect on the flavor of coffee powder and coffee extract, it plays an important role in the flavor and health functionality of coffee bean bread.

However, cafestol has a disadvantage in raising blood cholesterol, so if the coffee bean bread of the present invention is overeating, there is a risk that coffee oil may have a harmful effect on the human body depending on the eater.

In order to solve this problem, it is desirable to filter the coffee extract through a paper filter and use it for beef and dough. can be suppressed.

In addition, insoluble solids and off-flavor components are included in the coffee extract, but when the coffee extract is filtered with a paper filter, these components are removed, thereby improving the taste and flavor of the coffee bean bread.

However, coffee oil contains a large amount of aroma components of coffee and is rich in antioxidants such as polyphenols and flavonols. In order to solve this disadvantage, it is preferable to use the supernatant as the coffee extract after precipitating the precipitation material by allowing the coffee extract to stand for 10 to 20 hours under refrigeration conditions at 1 to 5 ° C.

Cafestol is a white needle-shaped crystal with a melting point of 158 to 162 ° C. It is not soluble in water as it is an unsaponifiable substance, but it is eluted with water during hot water extraction of coffee powder. Because it precipitates and precipitates due to a decrease in solubility, cafestol can be effectively removed.

In order to minimize the disadvantages while maximizing the efficacy of cafestol, the coffee extract can be used as it is for cattle, and the coffee extract filtered with the paper filter or coffee extract from which cafestol has been removed by cooling and precipitation method can be used for the dough.

The aroma component of coffee oil is highly volatile and is gradually volatilized and removed while the prepared coffee bean bread is stored. The loss of aroma components due to the storage period of coffee bean bread is reduced by that much, and since the dough constituting the outer skin contains the coffee components removed from cafestol, the side effects caused by cafestol can be reduced that much.

If coffee extract without coffee oil or cafestol is used in the outer dough as it is, the aroma component of coffee oil is volatilized and removed during storage of coffee bean bread, so the coffee flavor is weaker than when coffee oil is contained in cattle.

In order to retain the coffee aroma as much as possible in the coffee bean bread, it is most advantageous to use the coffee extract without removing the coffee oil from the coffee extract. It is preferable to use fruit jam.

Fruit jam is a food made by boiling fruits with sugar and boiling them over low heat. Fruits contain a lot of pectin, so the pectin in fruit jam made by boiling fruits absorbs cholesterol, suppresses absorption in the body, and excretes it out of the body, so cafestol is reduced. It can suppress the rise in blood cholesterol levels.

It is more preferable to use apple jam with the highest pectin content among fruit jams in that it effectively excretes cholesterol in the blood.

There are water-soluble pectin and insoluble pectin in pectin, and as the fruit ripens, the insoluble pectin content decreases and the water-soluble pectin content increases. It is most desirable to make jam.

In the process of making jam, if the fruit is heated with sugar, the pectin molecules are entangled to form a net structure and gelled. Since the gelled pectin has viscosity, the ingredients of the cow are aggregated to increase the chewy texture.

In addition, in the production of cattle, it is preferable to first mix the coffee powder and coffee extract with fruit jam, and then mix the bean sediment, and the network structure of the gelled pectin wraps the surface of the coffee powder and coffee extract contained in the cow, so that the coffee flavor is enhanced. Because it prevents volatilization and removal, the coffee flavor can be maintained for a long time even if the storage period of coffee bean bread is increased.

As described above, in the present invention, while increasing the flavor of coffee bean bread, coffee oil, in which useful and harmful components coexist, is used as it is, or is used after removing harmful components in coffee oil, or is used separately for beef and dough. and health functionalities can be appropriately adjusted as needed.

The yeast used in the dough causes alcohol fermentation to make the dough rise, and tapioca starch gives the bread a tacky texture, maintains the shape of the bread, and helps the bread rise during the baking process.

Next, a bread mold capable of forming and baking bread in a coffee bean shape is prepared. The bread mold is composed of an upper plate and a lower plate, and the upper plate and lower plate form a pair to manufacture one coffee bean-shaped bread, and the upper plate and the lower plate are Since they are combined with each other to form an inner space forming a coffee bean shape, the dough and stuffing are filled therein and baked to manufacture coffee bean shaped bread.

After both the upper and lower plates of the bread mold are heated and heated, the dough is put on the lower plate of the heated bread mold, the stuffing is put thereon, and then the dough is put in again so that the dough covers the stuffing, and then the upper plate is placed on the lower plate. Cover and fasten, turn the bread mold over so that the dough and stuffing are sufficiently cooked, and bake while changing the upper and lower positions of the upper and lower plates.

The coffee bean bread prepared as described above has a coffee bean shape and contains coffee ingredients in the cow and skin, so it is visually reminiscent of coffee and you can smell the aroma of coffee. Coffee extract is included so you can enjoy the taste of coffee.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be substituted and changed to other equivalent examples without departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<Example 1>

A bread mold was prepared which was composed of an upper plate and a lower plate and was made to form a single coffee bean-bread-shaped inner space by forming a pair of the upper and lower plates.

A coffee extract was prepared by mixing 4 kg of coffee powder with 10 kg of drinking water, heating at 65° C. for 30 minutes, extracting the first, and then boiling and second extraction for 15 minutes.

Next, prepare a cow by mixing 20 kg of bean sediment, 110 g of coffee powder, 500 g of the coffee extract and 300 g of sugar, and mix 600 g of the coffee extract, 55 g of tapioca starch and 70 g of yeast with 12 kg of wheat flour The dough was prepared.

Put the upper and lower plates of the bread mold on the fire so that the inner space faces upward, heat to 125 ℃, grease the inner space with edible oil, put the dough into the inner space of the lower plate, put the stuffing on it, and then The dough was added again.

After that, the upper plate was combined on the lower plate to match the inner space of the lower plate, and the bread was baked by heating continuously. During baking, the bread mold was turned upside down to change the upper and lower positions of the upper plate and lower plate. Soybean bread was prepared.

<Example 2>

Coffee bean bread in the same manner as in Example 1, except that in Example 1, 500 g of salt was added to prepare the coffee extract, and the second extraction was performed by adding 750 g of ethanol after the first extraction. was prepared.

<Example 3>

In Example 1, the prepared coffee extract was allowed to stand for 15 hours in a refrigerator operated at 3 ° C., and then the supernatant was obtained by pouring so as not to mix with the sediment that settled on the floor, and the supernatant was used as the coffee extract used for kneading. Except that, coffee bean bread was prepared in the same manner as in Example 1.

<Example 4>

After washing the ripe red apples, remove the ovaries and cut them into small pieces. Put 750 g of sugar per 1 kg of the cut apples in a heating container, add a small amount of water, and boil over medium heat until the apples are crushed. Boiled for 90 minutes while stirring to prepare apple jam.

In Example 1, the same method as in Example 1, except that when preparing the cow, 500 g of the apple jam was first mixed with the coffee powder and the coffee extract, and then the soybean sediment was mixed to prepare the cow. to make coffee bean bread.

<Comparative example>

In Example 1, coffee bean bread was prepared in the same manner as in Example 1, except that the espresso undiluted solution extracted from the espresso coffee machine was used as the coffee extract used for the dough.

<Test Example 1> Texture measurement

The hardness, springiness, cohesiveness and adhesiveness of the breads prepared in Examples 1 to 4 and Comparative Examples were compared.

The firmness indicates the degree of hardness of the bread, and the elasticity is the property of the deformed material to return to its original state when the force is removed. It can be said that it is a property that gives a chewy feeling because it is not easily loosened when chewed, and adhesion is the force required to remove the food and the surface of the tongue, teeth, and oral cavity while they are attached to each other.

The texture of the bread for each group was measured using a physical property measuring device (TA-TX+, UK), and the measurement conditions were: Test speed: 1 mm/sec, Target mode: Distance (1 mm), Time: 2 sec, Trigger type: Auto (force), Pre-test speed: 1 mm/sec, Probe: Φ 50 mm cylinder, Post-test speed: 0.4 mm/sec. The breads for each group were repeatedly measured 3 times and the average values are shown in Table 1 below.

Texture measurement result Robustness (g/cm2) Elasticity (%) Cohesiveness (%) Adhesion (g) Example 1 138.6 0.87 0.55 -3.02 Example 2 141.5 0.87 0.56 -2.97 Example 3 139.6 0.88 0.54 -3.14 Example 4 137.5 0.90 0.58 -3.17 comparative example 138.2 0.89 0.55 -3.06

Referring to Table 1, the firmness was measured in Example 2 extracted by adding salt and ethanol during preparation of the coffee extract, and the elasticity, cohesiveness and adhesion were measured in Example 4 using apple jam instead of sugar.

In the case of Example 2, water-soluble, water-insoluble and salt-soluble components of coffee beans are included in the coffee extract by extracting coffee by adding salt and ethanol, but the hardness of coffee bean bread is due to the salt component used for extraction rather than these components This is estimated to have increased slightly.

In the case of Example 4, it is judged that the gelled pectin component of the apple jam agglomerated the components of the cow to increase the elastic and chewy texture, and the difference in firmness, elasticity, cohesiveness and adhesion by each group was not large overall, so the difference in the manufacturing method It is analyzed that there is little difference in the sense of organization.

<Test Example 2> Sensory test

After storing the prepared coffee bean bread for 3 days, taste, aroma, color, and overall preference were measured using a 5-point scale method for all 70 people, 5 men and women in their teens to 70s, and the average values are shown in Table 2 below. indicated.

taste incense colour overall sign Example 1 4.0 3.8 3.9 3.9 Example 2 3.8 4.0 4.2 4.0 Example 3 4.2 3.7 3.8 3.9 Example 4 4.3 4.2 3.8 4.1 comparative example 4.0 3.5 3.7 3.7 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad

As shown in Table 2, in the evaluation of taste, Example 4 using apple jam on cattle was the best, and Example 3 using the supernatant from which the sediment was removed from the coffee extract was next excellent, and the chewy texture of apple jam was better than sugar. It can be seen that the texture increases the taste and the use of removing the bitter-tasting sediment from the coffee extract helps to improve the taste of the coffee bean bread.

Examples 4 and 2 received good evaluations for the aroma, but in the case of Example 4, the network structure of the gelled pectin wraps the particles of the coffee component of cattle, preventing volatilization and removal of the coffee aroma during storage of the coffee bean bread. In Example 2, it is determined that various components are extracted from the coffee powder to enhance the aroma of the coffee bean bread.

In addition, Example 2, in which more components were extracted in the coffee extract to make the color of the coffee bean bread darker, received the best score.

In the case of the comparative example, the espresso extracted by passing hot water through the coffee powder at high pressure did not have a difference in taste compared to the coffee extract extracted in two steps as in the example, but was evaluated low in flavor and color, It can be seen that long extraction followed by short extraction at high temperature enriches the aroma of the coffee extract and enables more extraction of various components from the coffee powder.

In the overall preference, the Example was evaluated higher than that of the Comparative Example, confirming the commerciality of the coffee bean bread according to the present invention.

Claims (7)

30-50 parts by weight of coffee powder and 3-7 parts by weight of salt are mixed with 100 parts by weight of water and extracted for 20-40 minutes at a low temperature of 60-70 ℃, and then 5-10 parts by weight of ethanol is added to the primary coffee extract, Boiling for 10-20 minutes and extracting the second step to prepare the second coffee extract:
allowing the secondary coffee extract to stand for 10 to 20 hours under refrigeration conditions at 1 to 5° C. to precipitate a precipitate and to obtain a supernatant;
Preparing apple jam by adding sugar to ripe apples and simmering them;
Prepare 100 parts by weight of soybean sediment, 0.3 to 3.0 parts by weight of coffee powder, 1 to 5 parts by weight of the secondary coffee extract and 1 to 5 parts by weight of the apple jam as a material of cattle, and then add apple jam to coffee powder and secondary coffee extract. First mixing the mixture sufficiently, and then mixing soybean sediment to prepare a cow;
Preparing a dough comprising 100 parts by weight of flour, 3 to 7 parts by weight of the supernatant, 0.1 to 3.0 parts by weight of tapioca starch, and 0.3 to 3.0 parts by weight of yeast;
Preparing a bread mold consisting of an upper plate and a lower plate, the upper plate and the lower plate are combined with each other to form a coffee bean shape; and
A method of manufacturing coffee bean bread comprising; putting the dough and stuffing into the bread mold and baking. delete delete delete delete delete delete