KR102445471B1 - Bread with balloon flower syrup and its manufacturing method - Google Patents

Abstract

The present invention relates to bread with balloon flower syrup and a manufacturing method thereof. The manufacturing method comprises: a balloon flower syrup preparing step of preparing the balloon flower syrup; a flour dough preparing step of preparing flour dough by mixing 60-80 parts by weight of flour and 20-40 parts by weight of water after the balloon flower syrup preparing step; a balloon flower dough preparing step of generating balloon flower dough by mixing 10-30 parts by weight of the balloon flower syrup and 70-90 parts by weight of the flour dough after the flour dough preparing step; a fermenting step of fermenting the balloon flower dough for 2-5 hours at 20-30 ℃ after the dough step; a dividing step of dividing the balloon flower dough into a constant size after the fermenting step; a molding step of molding the balloon flower dough in a shape of the bread after the dividing step; and a sintering step of manufacturing the bread with balloon flower syrup by sintering the balloon flower dough for a constant time after the molding step. The present invention can improve a nutritional component of a balloon flower root.

Description

Bread with bellflower syrup and its manufacturing method {Bread with balloon flower syrup and its manufacturing method}

The present invention relates to a bread to which bellflower seeds have been added, and a method for manufacturing the same, and more particularly, to a bread to which bellflower seeds are added, and a method for manufacturing the same.

There are various types of bellflower such as white bellflower, black bellflower, medicinal bellflower, and green bellflower, and it is also widely used as a medicinal plant.

These bellflowers typically contain saponin components that help the health and blood circulation of the bronchial and digestive organs of the eater. can be consumed In the prior art, Korean Patent Registration No. 10-2021-0069319 (a method of manufacturing oligosaccharide fermented bellflower branch) has been disclosed.

However, bellflower branch contains a characteristic bitter taste of bellflower, so there is a problem that the preference of young people is low.

In order to solve this problem, there is a need for a bread to which bellflower seeds are added that can be enjoyed by various age groups by adding bellflower seeds to bread with a high degree of preference.

In order to solve the above problems, the present invention provides a bread to which bellflower seed is added, which can improve the health of the consumer by maintaining the nutritional components contained in the bellflower branch, but making it into bread, and a method for producing the same. have.

Bread to which bellflower is added and a method for manufacturing the same according to an embodiment of the present invention for solving the above problems include: a bellflower branch preparation step of preparing the bellflower branch; a flour dough preparation step of preparing a dough by mixing 60 to 80 parts by weight of flour and 20 to 40 parts by weight of water after the bellflower cheong preparation step; After the dough preparation step, a bellflower dough preparation step of mixing 10 to 30 parts by weight of the bellflower green and 70 to 90 parts by weight of the wheat flour to form a bellflower dough; After the kneading step, a fermentation step of fermenting at 20°C to 30°C for 2 hours to 5 hours; After the fermentation step, dividing step of dividing into a predetermined size; After the dividing step, a forming step of molding into a shape of bread and a firing step of baking for a predetermined time after the forming step to produce a bread with bellflower seeds added thereto may be included.

In addition, the preparation step of the bellflower branch includes a washing step of washing one bellflower among white bellflower, black bellflower, yak bellflower, and green bellflower; a drying step of drying the bellflower at room temperature for 3 days or more; An extraction step of mixing 30 to 50 parts by weight of dried bellflower and 50 to 70 parts by weight of water, compressing and heating at a temperature of 120° C. to 180° C. for 3 to 5 hours to extract the bellflower extract; A mixing step of adding 60 to 80 parts by weight of sugar to the bellflower extract to produce a mixed solution; It may include a heating step of heating the mixed solution of heating the mixed solution for 2 hours to 4 hours, and a step of generating bellflower cheong by adding honey to the mixed solution, compressing and heating the mixture.

In addition, in the drying step, when the bellflower is dried at room temperature, it may be characterized in that it is sterilized through an infrared irradiation device.

In addition, the bellflower dough preparation step includes: a bellflower dough generating step of mixing 10 to 30 parts by weight of the bellflower green and 70 to 90 parts by weight of the flour dough to form a bellflower dough; Pear concentrate preparation step of preparing a pear concentrate that catches the bitter taste of bellflower; Concentrate mixing step of mixing the pear concentrate with the bellflower dough; It may include an additive preparation step of preparing an additive that maximizes the saponin effect contained in the bellflower green, and an additive mixing step of adding the additive to the bellflower dough.

In addition, the preparation of the pear concentrate includes: preparing a pear having a sugar content of 8 to 13; It may include a pear trimming step of trimming the pear to form a pear of a certain size, and a pear concentrate production step of preparing a pear concentrate by heating 40 to 70 parts by weight of the pear and 30 to 60 parts by weight of water.

In addition, in the additive preparation step, 5 to 20 parts by weight of at least one of ginger, arrowroot root, licorice and gardenia is added to 80 to 100 parts by weight of water, and then heated at 70 to 90° C. for 2 to 3 hours and then in the form of an extract It may be characterized in that it is formed with

In addition, the fermentation step includes a groove forming step of forming a plurality of grooves in the bellflower dough and a fermentation accelerating step of putting fermented vinegar into the grooves, wherein the fermented vinegar is, apple vinegar, grape vinegar, plum vinegar, It may be characterized in that it is any one of pineapple vinegar, peach vinegar, banana vinegar, grapefruit vinegar, and aronia vinegar.

In addition, the method of claim 1, wherein after the firing step, the baking step may further include a coating step of applying 1 to 5 parts by weight of bellflower powder on the baked bread.

Bread to which bellflower branch is added and its manufacturing method according to an embodiment of the present invention as described above, by providing bread prepared by mixing the nutritional ingredients of bellflower green in wheat flour dough, thereby promoting the bronchial health promotion effect of the ingester, digestive health promotion It can provide food that is effective and conducive to blood circulation.

In addition, vinegar can be added to the bellflower dough to promote fermentation, and a beneficial effect can be derived for the consumer.

In addition, by applying the bellflower powder to the bread to which the bellflower green has been added, the nutritional content of the bellflower can be further improved.

1 is a flowchart of a method of manufacturing bread to which bellflower seeds are added according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating the preparation step of the bell branch of FIG. 1 .
Figure 3 is a flow chart for showing the bellflower dough preparation step of Figure 1.
Figure 4 is a flow chart for showing the preparation step of the belly concentrate of Figure 3.
Figure 5 is a flow chart for showing the fermentation step of Figure 1.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various transformations may be applied and various embodiments may be provided. In addition, it should be understood that the content described below includes all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as 1st, 2nd, etc. are terms used to describe various components, meanings are not limited thereto, and are used only for the purpose of distinguishing one component from other components.

Like reference numbers used throughout this specification refer to like elements.

As used herein, the singular expression includes the plural expression unless the context clearly dictates otherwise. In addition, terms such as "comprises", "comprises" or "have" described below are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. It should be construed as not precluding the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

In addition, in the description with reference to the accompanying drawings, the same components are assigned the same reference numerals regardless of the reference numerals, and the overlapping description thereof will be omitted. 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.

Hereinafter, with reference to FIGS. 1 to 5 , the bread to which bellflower seeds are added and a method of manufacturing the same according to an embodiment of the present invention will be described in detail.

1 is a flowchart of a method for manufacturing bread to which bellflower seeds are added according to an embodiment of the present invention, Figure 2 is a flow chart showing the preparation steps of bellflower seeds in Figure 1, and Figure 3 is the preparation steps of bellflower paste in Figure 1 It is a flow chart for showing, Figure 4 is a flow chart for showing the preparation step of the belly concentrate of Figure 3, Figure 5 is a flow chart for showing the fermentation step of Figure 1.

Referring to FIG. 1 , the bread to which bellflower green is added and the manufacturing method thereof according to an embodiment of the present invention include a bellflower green preparation step (S10), a flour dough preparation step (S20), a bellflower dough preparation step (S30), and a fermentation step. (S40), a dividing step (S50), a forming step (S60), a firing step (S70), may include a coating step (S80).

First, the bellflower plant preparation step (S10) is a step of preparing a bellflower plant by drying the bellflower, heating and compressing the dried bellflower.

Referring to Figure 2, the preparation step (S10) of the bellflower branch is a washing step (S100), a drying step (S110), an extraction step (S120), a mixing step (S130), a heating step (S140) of the mixed solution, a bellflower branch generation step ( S150) may be included.

In the washing step (S100), foreign substances (soil, dust, etc.) may be removed by washing one of the white bellflower, the black bellflower, the medicinal bellflower, and the green bellflower in running water.

Here, it is preferable that white bellflower, black bellflower, yak bellflower, and green bellflower are used for three years or more, and the reason is that it is the time when the nutritional components added to bellflower are produced.

In addition, the nutritional components added to bellflower are representative of suppression of gastric juice secretion, anti-gastric ulcer action, strengthening of blood sugar helpful for diabetic patients, blood pressure control effect necessary for cardiovascular diseases, prevention of dentition, pulmonary fever, syphilis, diarrhea, etc. There is a saponin component that

In the drying step (S110), the washed bellflower may be dried at room temperature for 3 days or more. You can dry it in a sunny and ventilated place. Preferably, it can be dried using any drying device such as a hot air drying device or a drying device using ultraviolet rays, and thus the drying device is not limited thereto.

Here, it is preferable to dry the bellflower at room temperature of 20° C. to 30° C. for 3 days or more. The reason is that if the bellflower is dried at less than 20 ℃, the bellflower may not be dried properly, and if it is dried at a temperature of more than 30 ℃, the nutrients contained in the bellflower may be lost.

In addition, when the bellflower is dried at room temperature, germs or dust may enter and thus become contaminated with the bellflower, and after drying, sterilization may be performed through an infrared irradiation device.

In the extraction step (S120), preferably, 30 to 50 parts by weight of dried bellflower and 50 to 70 parts by weight of water are mixed, and the bellflower extract can be extracted through a compression heating device.

Here, when less than 30 parts by weight of dried bellflower is added, the nutrients contained in the bellflower may be slightly extracted, and when more than 50 parts by weight is added, the bitter taste of bellflower may be strongly contained.

In addition, when less than 50 parts by weight of water is added, the bellflower extract may not be properly extracted, and when more than 70 parts by weight of water is added, the content of nutrients in the bellflower extract may be lowered.

More specifically, the extraction step (S120) is preferably compressed and heated for 3 hours to 5 hours at a temperature of 120 ° C. to 180 ° C. The reason is, when compressed and heated at a temperature of less than 120 ° C., contained in dried bellflower This is because the nutritional components that have been prepared may not be properly extracted, and when it exceeds 180°C, the nutritional components of dried bellflower are destroyed and their efficacy cannot be fulfilled.

In addition, when compressed and heated for less than 3 hours, the nutritional components of the bellflower may not be properly extracted, and when compressed and heated for more than 5 hours, the nutritional components of the bellflower are destroyed and do not fulfill their efficacy.

In the mixing step (S130), 60 to 80 parts by weight of sugar may be mixed with the bellflower extract extracted by the compression heating device to produce a mixed solution.

More specifically, the bellflower extract contains a bitter taste, which is a characteristic taste of bellflower, and thus has many difficulties in ingestion. It is preferable that 60 to 80 parts by weight of sugar be mixed in order to take this bitter taste.

The mixed solution heating step (S140) is to prepare a concentrated solution by heating the mixed solution at 100 ° C. to 120 ° C. for 2 to 4 hours. When heated to more than ℃, there may be a problem that the nutrients of the bellflower extract are destroyed.

In addition, when heated for less than 2 hours, the viscosity of the concentrate may be low, and when heated for more than 4 hours, it may be formed in an unsuitable form when mixed with dough.

In the bellflower cheong generation step (S150), after adding honey, which serves as a nutritional supplement to the heated concentrate and captures the bitter taste of the concentrate, the nutrient component of the bellflower and the nutritive component of the honey are mixed through a compression heating device for 1 hour to By compression and heating at 80°C to 100°C for 2 hours, it can be produced as bellflower.

At this time, when compressed and heated at 80 ° C. for 1 hour, the viscosity of bellflower green may be low, and when compressed and heated at 100 ° C. for more than 2 hours, some nutrients of honey may be lost and its efficacy may not be fulfilled. .

On the other hand, the compression heating device may use any device that is easy to compress and heat, but is not limited thereto.

In the dough preparation step (S20), 60 to 80 parts by weight of flour and 20 to 40 parts by weight of water may be mixed to form a dough.

Here, 20 to 40 parts by weight of water is preferably mixed with 60 to 80 parts by weight of wheat flour.

At this time, when the amount of water is less than 20 parts by weight, when it is mixed with the bellflower green to be described later to form a bellflower dough, it may be difficult to mix with the bellflower green, so that the moldability may be deteriorated. When mixing with fruits and vegetables to form a bellflower dough, the finally prepared bellflower dough may be too thin to be molded, and a desirable texture may not appear.

Here, the kneading step (S20) may be introduced before the preparation step (S10) of the bellflower branch, but is not limited thereto, and the preparation step (S10) of the bellflower branch is introduced before the preparation step (S20) of the dough. Preferably, the reason is that when the dough is prepared before bellflower cheong, the dough may be damaged or the viscosity may be hardened.

However, the present invention is not necessarily limited thereto, and when the dough preparation step ( S20 ) proceeds first, it is preferable to refrigerate the dough.

The bellflower dough step (S30) is a step of preparing a bellflower dough by mixing the bellflower green prepared in the bellflower green preparation step (S10) and the dough prepared in the wheat flour dough preparation step (S20).

Referring to FIG. 3, the bellflower dough preparation step (S30) is a bellflower dough production step (S300), a pear concentrate preparation step (S310), a concentrate mixing step (S320), an additive preparation step (S330), an additive mixing step (S340) ) may be included.

More specifically, in the bellflower dough generating step (S300), 10 to 30 parts by weight of the bellflower green and 70 to 90 parts by weight of the wheat flour may be mixed to form a bellflower dough.

Here, when bellflower green is mixed with wheat flour in less than 10 parts by weight, the nutritional components of bellflower are not properly applied, and when it is mixed with wheat flour in excess of 30 parts by weight, the bitter taste of bellflower is strongly applied and ingested. It may be difficult, and in dividing and forming in the dividing step (S50) and the forming step (S60), which will be described later, it may be difficult to process because the bellflower dough is strongly viscous.

The pear concentrate preparation step (S310) is a step of mixing the pear concentrate with the bellflower dough.

More specifically, referring to FIG. 4 , a pear preparation step of preparing a pear having a sugar content of 8 to 13 in order to capture the bitter taste of bellflower (S301), a pear trimming step of forming a pear to a certain size (S302), and It may include a pear concentrate preparation step (S303) of preparing a pear concentrate by heating 40 to 70 parts by weight of trimmed pears and 30 to 60 parts by weight of water.

In more detail, in the pear preparation step (S301), when using a pear having a sugar content of less than 8, the bitter taste of bellflower may not be caught, and when using a pear having a sugar content of more than 13, the taste of the pear is strongly applied to taste of bellflower It can be covered, so it is most preferable to use a pear with a sugar content of 8 to 13.

In addition, the pear trimming step (S302) may be divided into a plurality of pieces by cutting the skin of a pear by hand, and the operation may be performed through an automatic trimming device, and thus is not limited thereto.

The pear concentrate preparation step (S303) may be performed by heating 40 to 60 parts by weight of pears and 40 to 60 parts by weight of water to prepare a pear concentrate.

At this time, when less than 40 parts by weight of pears are added, the sweetness of the pears may not be properly extracted, and when more than 60 parts by weight of pears are added, the sweetness of the pears is strongly displayed, which may mask the taste of bellflower.

In addition, when less than 40 parts by weight of water is added, the sweetness of the pear may not be properly extracted, and when more than 60 parts by weight of water is added, the viscosity of the concentrate may be softly formed.

When heating a mixture of pear and water, it is preferable to heat at 100° C. to 120° C. for 2 hours to 4 hours. The reason is that, when heated for less than 2 hours, the sugar content of the pear concentrate may not be formed properly, and when heated for more than 4 hours, the concentrate is evaporated and the sugar content may be evaporated.

In addition, 100 ℃ When heated to less than, the ingredients contained in the pear may not be properly extracted, and when heated to more than 120 ° C, the ingredients contained in the pear may be lost.

In the concentrate mixing step (S320), 20 to 30 parts by weight of the produced pear concentrate and 70 to 80 parts by weight of the bellflower dough can be mixed to capture the bitter taste of bellflower.

At this time, when mixed with less than 20 parts by weight of the pear concentrate, the bitter taste of the bellflower dough may not be captured, and when the pear concentrate is mixed with more than 30 parts by weight, the sweetness becomes too strong, and the taste of bellflower cheong may be obscured.

In addition, in the additive preparation step (S330), 5 to 20 parts by weight of one or more additives of ginger, arrowroot, licorice, and gardenia are put in 80 to 100 parts by weight of water, and then heated at 70° C. to 90° C. for 2-3 hours to extract the extract. can be formed in the form.

Here, when less than 5 parts by weight of the additive is added, the nutritional component of the additive may be insignificant, and when more than 20 parts by weight of the additive is added, the overall taste balance of the bread to which bellflower seed is added is broken due to the strong bitter taste of the additive Preference may be lowered.

In addition, when less than 80 parts by weight of water is added, the bitter taste of the additive may be intensely formed, and when more than 100 parts by weight of water is added, the extract may be prepared softly.

At this time, when the additive is heated to less than 5 parts by weight, its nutritional component may be insignificant, and when heated to more than 20 parts by weight, the bitter taste of the drug may be strongly applied.

In addition, when heated to less than 70 ℃, the nutritional components of the additive may not be properly extracted, and when heated to more than 90 ℃, the nutritional components of the additive may be lost.

Here, what is formed in the form of an extract is a preferred form for mixing with the bellflower dough.

Here, ginger, arrowroot root, licorice and gardenia can maximize the efficacy of saponins contained in bellflower.

For example, ginger, arrowroot root, licorice gardenia, as described above, inhibit gastric juice secretion, anti-gastric ulcer, enhance blood sugar helpful for diabetic patients, control blood pressure necessary for cardiovascular diseases, dentition, pulmonary fever, syphilis , the effect of preventing diarrhea, etc. can be further increased.

These additives may be mixed with the bellflower dough in the additive mixing step (S340) to produce a bellflower dough that maximizes the performance of saponin.

In addition, the bellflower dough may be fermented by mixing the bellflower extract mixed with the pear concentrate with the flour dough.

The fermentation step (S40) is a step of fermenting the bellflower dough for a predetermined time.

More specifically, referring to FIG. 5 , the fermentation step (S40) may include a groove forming step (S400) and a fermentation promotion step (S410).

First, a plurality of grooves may be formed in the bellflower dough by using a groove forming device.

In this case, the groove forming apparatus used may use a hammer having a plurality of projections formed therein, and a roller having a plurality of projections may be used to form grooves in the bellflower dough through a method of manually forming grooves. I never do that.

In the fermentation promotion step (S410), vinegar may be added to the bellflower dough in which a plurality of grooves are formed to promote the fermentation of the bellflower dough.

At this time, the vinegar used may be any one of apple vinegar, grape vinegar, plum vinegar, pineapple vinegar, peach vinegar, banana vinegar, grapefruit vinegar, and aronia vinegar.

Here, the vinegar not only promotes the fermentation of the bellflower dough, but can induce a beneficial effect on the ingestor.

For example, apple cider vinegar can stabilize a user's blood sugar, and grape vinegar contains amino acids and organic acids, so it can recover fatigue, prevent colds, and eliminate hangovers.

In addition, plum vinegar is rich in vitamins and carotene, which promotes the secretion of female hormones and can prevent menopausal syndrome. Pineapple vinegar and banana vinegar contain vitamins, minerals, and amino acids. It can induce wastes in the body to be discharged outside, and peach vinegar can promote the secretion of digestive juices in the stomach of the eater, thereby inducing a smooth digestive function.

In addition, grapefruit vinegar and aronia vinegar can decompose cholesterol and block free radicals to suppress inflammation-inducing factors and discharge them outside the body.

Here, it is preferable to use 1 to 2 parts by weight of vinegar, and the reason is that when less than 1 part by weight is added to the bellflower dough, fermentation may be delayed, and when it is added in excess of 2 parts by weight, the bellflower dough is excessively can be fermented.

Accordingly, the vinegar-infused, bellflower dough can be fermented at 20°C to 30°C for 2 hours to 5 hours.

At this time, when the bellflower dough is fermented at less than 20°C, the bellflower dough may not ferment properly, and when the bellflower dough is fermented at more than 30°C, there may be a problem in that the bellflower dough becomes sour due to overfermentation.

Here, when the bellflower dough is fermented at less than 20° C., the fermentation of the bellflower dough may not be performed properly, and when it is fermented at more than 30° C., the nutrients contained in the bellflower dough may be destroyed.

After the fermentation step (S40), the fermented bellflower dough may be divided into predetermined sizes through the division step (S50).

At this time, the bellflower dough may be divided manually or divided through a dividing device.

Here, it is preferable that the bellflower dough is divided into a diameter of 8 cm to 12 cm, and the reason is that in the baking step to be described later, it may be divided in consideration of the balloon balloon swelling.

In this case, the divided bellflower dough may be formed in the form of bread through the forming step (S60).

Here, the shape of the formed bread may be formed in various various shapes, for example, may be formed in a round circle shape, a baguette shape, an angled shape, etc., but is not limited thereto.

After the forming step (S60), the bellflower dough molded in the form of bread through the firing step (S70) of baking for a predetermined time may be processed into bread.

More specifically, by heating the molded bellflower dough through an oven at 150° C. to 170° C. for 20 to 40 minutes, it is possible to prepare a bread to which the bellflower seeds are added.

At this time, when heated to less than 150 ℃, the balloon bellows dough cannot be baked, and when heated to more than 170 ℃, a problem of burning the bellflower dough may occur.

In addition, when heated for less than 20 minutes, the bellflower dough may be undercooked, and when heated for more than 40 minutes, the problem of the bellflower dough and the loss of nutrients contained in the bellflower dough may occur.

Here, after the firing step (S70), the coating step (S80) may be further included.

In the application step (S80), 1 to 5 parts by weight of bellflower powder may be applied to the baked bread.

Here, when less than 1 part by weight of the bellflower powder is applied, the nutritional component of the bellflower powder may be insignificant, and when the bellflower powder is applied more than 5 parts by weight, the bitter taste of the bellflower is strong, which may cause a difficult problem in ingestion.

More specifically, in the application step (S80), one of white bellflower, black bellflower, yak bellflower, and green bellflower is washed, and it is produced as a bellflower powder through a grinder and applied to the bread to which the bellflower blue is added.

The bellflower powder contains the above-mentioned nutritional ingredients of bellflower, so it is possible to maximize the efficacy of the bread to which the bellflower seed is added.

Hereinafter, the contents of the present invention will be described in detail through Examples, Comparative Examples and Experimental Examples. However, these are presented to aid understanding, and are merely illustrative of the present invention, and the scope of the present invention is not limited thereto.

[Experimental Example 1] Derivation of optimal conditions for drying bellflower

In this experiment, when going through the drying step for drying the bellflower, the nutrient component (saponin) of the bellflower was measured after the drying step by changing the drying temperature to derive the optimal conditions. Here, for the bellflower used, white bellflower, black bellflower, yak bellflower, and green bellflower were used.

The conditions and results are shown in Tables 1 to 4 below.

Nutrient content of white bellflower according to drying temperature temperature hour Way Nutrient content 15℃
3 days
dry 61% 25℃ 72% 35℃ 52%

Referring to Table 1, it can be seen that, when the drying process was carried out for 3 days at a drying temperature of 25° C., the nutrients of bellflower are the most contained.

Nutrient content of black bellflower according to drying temperature temperature hour Way Nutrient content 15℃
3 days
dry 57% 25℃ 68% 35℃ 49%

Referring to Table 2, it can be seen that when the drying process was carried out for 3 days at a drying temperature of 25° C., the nutrients of bellflower are the most contained.

Nutrient content of Yakgalaji according to drying temperature temperature hour Way Nutrient content 15℃
3 days
dry 67% 25℃ 81% 35℃ 54%

Referring to Table 3, it can be seen that, when the drying process was carried out for 3 days at a drying temperature of 25° C., it can be seen that bellflower contains the most nutrients.

Nutrient content of food bellflower according to drying temperature temperature hour Way Nutrient content 15℃
3 days
dry 55% 25℃ 72% 35℃ 51%

Referring to Table 4, it can be seen that when the drying process was carried out for 3 days at a drying temperature of 35° C., it can be seen that the nutrient component of bellflower is contained the most.

Accordingly, it was found that the nutrient component was most distributed when dried at 25 ° C. for 3 days in the drying stage, and when dried at 15 ° C and 35 ° C, it was detected lower than 25 ° C. could confirm that

[Production Example 1]

A flour dough was prepared by mixing 70 parts by weight of wheat flour and 30 parts by weight of water.

[Production Example 2]

A bellflower dough was prepared by mixing 20 parts by weight of bellflower green, 70 parts by weight of wheat flour, and 30 parts by weight of water according to an embodiment of the present invention.

[Production Example 3]

A bellflower paste prepared by mixing 20 parts by weight of bellflower green, 70 parts by weight of flour, and 30 parts by weight of water according to an embodiment of the present invention, and adding 3 parts by weight of apple cider vinegar was prepared.

[Production Example 4]

According to an embodiment of the present invention, 20 parts by weight of bellflower extract, 70 parts by weight of wheat flour, and 30 parts by weight of water were mixed, and 3 parts by weight of grape vinegar was added to prepare a bellflower dough.

[Experimental Example 2] Evaluation of the degree of fermentation of bellflower dough

In this experiment, in order to compare the fermentation efficiency of the bellflower dough prepared according to the embodiment of the present invention and the flour dough prepared by the general method, the flour was prepared in the same content ratio as in Preparation Examples 1, 2, 3 and 4 below. Dough or bellflower dough was prepared, and the temperature for fermentation was measured at 25° C. for 3 hours after which the fermentation was performed.

The results are shown in [Table 5] below.

Fermentation evaluation table division temperature/time Way Fermentation degree Preparation Example 1 25℃/ 3 hours fermentation 72% Preparation 2 81% Preparation 3 91% Preparation 4 88%

Referring to Table 5, it was found that the fermentability of the bellflower dough was superior to that of the generally prepared flour dough.

In addition, it was found that the bellflower dough to which apple cider vinegar and grape vinegar were added had a higher degree of fermentation than the bellflower dough.

Acetic acid contained in vinegar is most active at 25° C. to 35° C., and it is a component that promotes fermentation.

[Experimental Example 3]

In order to derive the optimal content of the pear concentrate in the present invention, bread was prepared and tested as follows.

At this time, the bellflower dough was prepared by mixing 20 parts by weight of bellflower cheong and 80 parts by weight of the wheat flour dough, and the pear concentrate was added to the prepared bellflower dough to prepare bread according to the present invention.

Here, the weight part of the pear concentrate mixed with the bellflower dough was varied, and three unspecified persons were selected to test the taste of the baked bellflower-added bread.

Afterwards, each inspector was given a score sheet and asked to measure the preference of each measurement item using the upper, middle, and lower scales. For each part by weight of the pear concentrate, the classification (lower: low, medium: medium, upper: high) method was used to measure sweetness, bitterness, and intention to purchase.

The conditions and results are shown in [Table 6] to [Table 8] below.

Inspector A's symbol chart according to the content of pear concentrate content
Inspector A 15 parts by weight 25 parts by weight 35 parts by weight bitter award under under sweetness under award award buying doctor under award middle

Inspector B's symbol chart according to the content of pear concentrate content
Inspector B 15 parts by weight 25 parts by weight 35 parts by weight bitter award medium low under sweetness medium low award award buying doctor under award medium low

Inspector C's symbol chart according to the content of pear concentrate content
Inspector C 15 parts by weight 25 parts by weight 35 parts by weight bitter slander middle under sweetness medium low award award buying doctor under award medium low

Referring to Tables 6 to 8, when the content of the pear concentrate mixed in the bellflower dough prepared according to the present invention is different, the bellflower dough according to the embodiment of the present invention is prepared including 25 parts by weight of the pear concentrate of the present invention. By confirming that the prepared bread to which bellflower was added had a high degree of preference, it was found that the content of the most appropriate pear concentrate was found.

[Comparative Example 1] Commercially available omija bread

One of the commercially available omija breads with the effect of promoting bronchial health was randomly selected.

[Example 1]

A dough made by mixing 70 parts by weight of flour and 30 parts by weight of water was mixed with 20 parts by weight of bellflower green to produce a bellflower dough, wherein the bellflower dough was fermented at a temperature of 25° C. for 3 hours to divide and shape After that, the bread to which bellflower seeds were added, prepared by heating at a temperature of 160° C. for 30 minutes, was used.

[Example 2]

The Bread to which 3 parts by weight of the bellflower powder prepared by grinding was applied to the Bread to which the bellflower green was added prepared in Example 1 was used.

[Experimental Example 4] Bronchial health promotion effect test

In this experiment, 30 random selectors were divided into 3 groups (A, B, and C) of 10 each, group A was Comparative Example 1, Group B Example 1, Group C Example 2 2 each day were given weekly intake.

Thereafter, bronchial health promotion effect items for each group were measured, and the average value was derived using a 10-point scale (1: no efficacy 5: moderate 10: effective) method.

The results are shown in Table 5 below.

Comparison table of evaluation of bronchial health promotion effect division Intake/Duration Way Bronchial health promotion effect Comparative Example 1 2 per day/3 weeks Intake 6.5 Example 2 7.8 Example 3 8.2

Referring to Table 9, it was found that compared to the conventional commercially available omija bread, the bread to which bellflower seeds were added, prepared according to the embodiment of the present invention, had a higher bronchial health promoting effect.

In addition, when comparing the bread to which the bellflower branch was added and the bread to which the bellflower powder coated with the bellflower branch was added, the bread to which the bellflower powder coated with the bellflower powder prepared in Example 3 was added had a high bronchial health promoting effect. could see that

Accordingly, it was confirmed that the bread to which bellflower seeds were added was superior to the conventional commercially available Schisandra bread.

Although embodiments of the present invention have been described above with reference to the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can practice the present invention in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Accordingly, the embodiments described above are illustrative in all respects and not restrictive.

Claims (9)

Bellflower branch preparation stage to prepare the bellflower branch office;
a flour dough preparation step of preparing a dough by mixing 60 to 80 parts by weight of flour and 20 to 40 parts by weight of water after the bellflower cheong preparation step;
After the dough preparation step, a bellflower dough preparation step of mixing 10 to 30 parts by weight of the bellflower green and 70 to 90 parts by weight of the wheat flour to form a bellflower dough;
After the bellflower dough preparation step, a fermentation step of fermenting at 20°C to 30°C for 2 hours to 5 hours;
After the fermentation step, dividing step of dividing into a predetermined size;
After the dividing step, a forming step of forming into the shape of bread, and
After the forming step, it comprises a baking step of baking for a certain period of time to produce a bread to which bellflower green has been added,
The preparation stage of the Dora branch office is,
A washing step of washing one of the white bellflower, black bellflower, yak bellflower, and green bellflower;
a drying step of drying the bellflower at 20°C to 30°C room temperature for 3 days or more;
An extraction step of mixing 30 to 50 parts by weight of dried bellflower and 50 to 70 parts by weight of water, compressing and heating at a temperature of 120° C. to 180° C. for 3 to 5 hours to extract the bellflower extract;
a mixing step of adding 60 to 80 parts by weight of sugar to 30 to 50 parts by weight of the dried bellflower extract to the bellflower extract to produce a mixed solution;
A mixed solution heating step of heating the mixed solution at 100°C to 120°C for 2 hours to 4 hours to prepare a concentrated solution, and
After adding honey to the mixed solution, it comprises a bellflower extract producing step of producing bellflower extract by compressing and heating at 80°C to 100°C for 1 to 2 hours,
The bellflower dough preparation step is,
a bellflower dough generating step of mixing 10 to 30 parts by weight of the bellflower green and 70 to 90 parts by weight of the wheat flour to form a bellflower dough;
Pear concentrate preparation step of preparing a pear concentrate that catches the bitter taste of bellflower;
Concentrate mixing step of mixing the pear concentrate with the bellflower dough;
An additive preparation step of preparing an additive that maximizes the saponin effect contained in the bellflower branch and
and an additive mixing step of adding the additive to the bellflower dough
The additive preparation step is
5 to 20 parts by weight of at least one of ginger, arrowroot root, licorice and gardenia is added to 80 to 100 parts by weight of water, heated at 70 to 90° C. for 2 to 3 hours, and then formed in the form of an extract,
The fermentation step is
a groove forming step of forming a plurality of grooves in the bellflower dough; and
Including a fermentation accelerating step of putting fermented vinegar into the groove,
The fermented vinegar,
A method of making bread with bellflower vinegar, which is any one of apple vinegar, grape vinegar, plum vinegar, pineapple vinegar, peach vinegar, banana vinegar, grapefruit vinegar, and aronia vinegar.
delete The method of claim 1,
The drying step is
When the bellflower is dried at room temperature, a method for producing bread with bellflower extract, characterized in that it is sterilized through an infrared irradiation device.
delete The method of claim 1,
The pear concentrate preparation step,
A pear preparation step of preparing a pear having a sugar content of 8 to 13;
A pear trimming step of trimming the pear to form a pear of a certain size, and
A method for producing a bread to which bellflower seeds are added, comprising the step of preparing a pear concentrate by heating 40 to 70 parts by weight of the pear and 30 to 60 parts by weight of water.
delete delete The method of claim 1,
After the firing step,
A method of producing a bread to which bellflower cheong is added further comprising an application step of applying a bellflower powder to the baked bread.
Bread to which bellflower seeds are added, manufactured by the method of any one of claims 1, 3, 5 and 8.

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