KR102486176B1 - Garlic-tofu baguette bread and manufacturing method of the same - Google Patents

Abstract

The present invention relates to garlic-tofu baguette and a preparation method thereof and, more specifically, to garlic-tofu baguette and a preparation method thereof, which is prepared according to a new recipe to satisfy various preferences and needs of consumers. More specifically, the present invention relates to garlic-tofu baguette prepared according to a new recipe and a preparation method thereof, wherein the baguette is prepared by using garlic and tofu to provide plenty of flavor of nature and balanced taste and nutrition. The preparation method of garlic-tofu baguette according to the present invention comprises the steps of: (S1) mixing flour, an enzyme, salt, bamboo salt, roasted salt, yeast, water, garlic, tofu, and soybean powder to make baguette dough; (S2) performing primary fermentation of the baguette dough; (S3) dividing the baguette dough subjected to the primary fermentation to perform intermediate fermentation; (S4) molding the baguette dough subjected to the intermediate fermentation into a baguette body to perform secondary fermentation; and (S5) baking the baguette body subjected to the secondary fermentation.

Description

Manon tofu baguette and its manufacturing method {GARLIC-TOFU BAGUETTE BREAD AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to a Manon tofu baguette and a manufacturing method thereof, and more particularly, to a Manon tofu baguette of a new recipe and a manufacturing method thereof to satisfy various tastes and needs of consumers.

More specifically, it relates to a manon tofu baguette of a new recipe that is full of natural flavor and can provide a balanced taste and nutrition by manufacturing a baguette including garlic and tofu and a manufacturing method thereof.

As the standard of living has recently improved, consumers' preference for food has been diversified and refined, and there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference.

In addition, with the development of industrial society, the westernization of dietary life or the tendency to pursue convenient dietary life, etc., adults living a social life are living a busy day, so breakfast, which is the beginning of the day, is mostly replaced with bread as a substitute for rice. The number of people doing it is rapidly increasing, and the case of providing bread as a snack for children is also increasing.

In addition, the conventional bread as described above is a processed food using flour and sugar as the main raw materials, and there is a problem in that various nutrients cannot be supplied in a balanced manner due to the limitations of raw materials. In accordance with this trend, bread has recently been studied in the direction of containing various functional substances that can improve usefulness away from the conventional manufacturing method using wheat or rice flour.

Baguette bread, which belongs to the bread category, is a long stick-shaped bread made mainly of wheat flour and water. Its internal structure has many pores, giving it a soft, fluffy and chewy texture. It is used as a staple food in Italy and France because of its savory and light taste.

General baguette manufacturing methods include a straight method in which ingredients are added and mixed at once, a fermentation method in which fermented species are fermented in advance and remaining ingredients are added and mixed, a liquid method, a shower method, and the like.

The purpose of using the fermentation method in manufacturing baguettes is to strengthen the gluten structure of low-mix dough, improve flavor, and save yeast. It has advantages that can be done, so it is a method that is often used recently. The shower type method is one of the fermentation type methods for baking rye bread. Acid and fermented by-products give bread a unique flavor and form air bubbles in the dough tissue to give a moist texture.

In bread fermentation, alcohol fermentation by yeast and lactic acid fermentation by lactic acid bacteria work simultaneously to improve the flavor of bread, and the organic acid produced by fermentation of lactic acid bacteria inhibits the growth of bacteria and prolongs the shelf life of the product. However, if the balance between lactic acid bacteria and yeast is broken and lactic acid bacteria proliferate excessively, the growth of yeast is inhibited, and the effect of lactic acid bacteria is reduced when the number of viable yeasts is high. Shower dough used in the traditional sourdough method activates lactic acid bacteria and yeast inherent in rye flour and uses them for baking. Shower dough is affected by lactic acid bacteria and yeast involved in fermentation, and fermented by the interaction of the two microorganisms. It has been reported that the flavor of the product is improved and off-flavor is reduced to improve organoleptic properties.

As a prior art for baguette, Korean Patent Registration No. 10-2064999 (registration date January 06, 2020), A step of preparing vegetable broth by adding onion, apple, cabbage and green onion roots to 500 parts by weight of water and boiling ; B-1 step of mixing and kneading liquid sour species, strong wheat flour, and vegetable broth prepared in step A, and then fermenting to prepare an initial species; And a B-2 step of mixing and kneading the vegetable broth prepared through step A, the wheat flour, yeast prepared through step B-1, and then fermenting to produce Levain. B stage; C step of preparing the toasted flour by sifting it after baking the flour; Step D of mixing strong flour, semolina, roasted soy flour, salt, yeast, vegetable broth prepared through step A, Levain prepared through step B, and toasted flour prepared through step C; E step of adding and mixing walnuts to the primary material dough mixed through step D; Step F of fermenting the secondary material dough mixed through step E at a low temperature so that the first fermentation proceeds; Step G of molding the material dough subjected to the first fermentation through step F into a baguette shape; Step H of fermenting the material dough molded through step G at room temperature so that secondary fermentation proceeds; A walnut baguette including a step I of putting the material dough subjected to secondary fermentation through step H to bake baguettes in an oven and a technology related to its manufacturing method have been posted, and Korean Patent Registration No. 10-2062196 (registration date On December 27, 2019), after preparing baguette bread, slicing it in predetermined length units, preparing additives to be applied to one side of the baguette bread, mixing the composition constituting the additives, and adding the additives to the baguette bread A method of manufacturing cheese baguette bread in which the additive is applied to one side of a baguette and packaging the baguette bread coated with the additive, and a technology related to cheese baguette bread manufactured thereby are posted.

On the other hand, garlic (called 'manong' in Jeju dialect) is one of the four major vegetables in Korea. For food, it is mainly used as seasoning and spice. Recently, it is consumed a lot as a processed food, and it is also produced as a medicine using garlic oil, so it is expected that the demand as a functional food will increase in the future. Garlic cultivated in Korea is classified into cold season type and warm season type. Cold-season varieties are cultivated in the central and northern regions of Korea, and warm-season varieties are mainly cultivated in the southern regions, such as Namdo garlic introduced from China, Daeseo garlic introduced from Spain, and Jabon garlic introduced from Indonesia.

In addition, garlic is a powerful antioxidant that has various beneficial effects on the human body, and is widely known as a food that is better to eat raw than to eat cooked or vinegared garlic. Among them, representative effects and actions include blood circulation improvement, anti-cancer action, detoxification, and sterilization. In particular, it dissolves blood clots to penetrate clogged blood vessels and promotes blood circulation, which is excellent for preventing adult diseases such as high blood pressure, arteriosclerosis, and myocardial infarction. It is known to represent

The ingredient that gives garlic its spicy taste is due to 'Allicin', which is one of the representative ingredients of garlic, 'Allin', which is destroyed when cut or chewed, and combines with an enzyme called 'Allinase'. is created This allicin has the property of easily combining with various substances, so it is converted into a new substance while combining with fat, sugar, and protein in the body and has a beneficial effect on the human body.

For example, in the case of 'Vitamin B1 (Thiamin)', when it enters the body alone, a certain amount is not absorbed, but when combined with allicin, it is changed to 'active vitamin B1 (Allithiamin)', It is absorbed into the body several times more and gives vitality to our body. 'Aronamin', known as a drug that helps to recover from fatigue and increase vitality in pharmacies, is a chemical synthesis of allitiamine.

In Asian countries, where rice is the staple food, beriberi occurs a lot due to lack of vitamin B1. The reason why Koreans have less beriberi than other countries is because they eat a lot of garlic compared to other countries. Also, garlic contains a lot of 'Germanium' and 'Selenium', which have anti-cancer properties. In the case of germanium, it has 10 times more content than aloe, which is well known as a health food.

The anti-cancer effect of garlic has been known for a long time, and its effectiveness has been proven through clinical trials in countries around the world, and it is also the first anti-cancer food recommended by the National Cancer Institute in the United States. In addition to the aforementioned anti-cancer action, garlic has many beneficial effects on our body. Usually, after eating greasy or high-fat foods, the blood in our body cannot circulate properly, making it sticky and clotting blood vessels. However, garlic has a blood fibrin-dissolving component that prevents blood clots (blood clots), so it is effective in diseases such as thrombosis, myocardial infarction, and cerebral infarction.

Garlic also helps improve male sexual function, and zinc is a representative of the substances that increase male sexual function. So, zinc is also called Sex Mineral, and the content of zinc contained in garlic is much higher than that of any plant. In addition, garlic helps to treat various diseases such as normalizing blood pressure by removing sodium that causes high blood pressure, stimulating pancreatic cells to promote insulin secretion, and improving diabetes. there is.

However, due to its unique spicy and pungent taste, it was difficult for infants and children to easily access garlic while showing a sense of rejection, and thus, there was a problem in that it was difficult to easily eat the beneficial components of garlic.

In addition, Korean Patent Registration No. 10-1896923 (registration date September 4, 2018), 1) per 100 parts by weight of flour, 60 to 66 parts by weight of water, 8 to 14 parts by weight of Logan Fix, 6 to 14 parts by weight of Dear Baguette By weight, 05 to 2 parts by weight of plus malt, 0.5 to 2 parts by weight of bread improver, 4 to 8 parts by weight of butter, 4 to 8 parts by weight of fresh yeast, and 0.5 to 1 part by weight of Allium hookeri powder are mixed to make three-colored baguettes. Preparing; 2) 40 to 60 parts by weight of sugar, 40 to 60 parts by weight of honey, 20 to 30 parts by weight of eggs, 10 to 25 parts by weight of mayonnaise, 10 to 25 parts by weight of butter, and 0.5 to 1 part by weight of three powders are mixed at room temperature for 3 Preparing three sauces fermented for 5 to 5 hours; And 3) applying the three-chae sauce of step 2) to the three-chae baguette of step 1) and baking bread; a technique related to a method for manufacturing three-chae baguettes using three-chae sauce is posted, and Korean Registered Patent No. 10- 1828389 (registered on February 06, 2018), 47.01% by weight of strong flour, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of milk powder, 1.41% by weight of yeast, 4.70% by weight of whole eggs, 14.81% by weight of water, potatoes A first step of preparing a material consisting of 14.81% by weight of species, 9.40% by weight of Levin, 1.88% by weight of butter, 1.66% by weight of dried onion and 1.41% by weight of dried shrimp; In a mixing bowl, add 47.01% by weight of strong flour, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of powdered milk, and 1.41% by weight of yeast and mix at low speed, 4.70% by weight of whole egg, 14.81% by weight of water, 14.81% by weight of potato species and Levain A second process of adding 9.40% by weight, mixing at low speed for 3 minutes and mixing at medium speed for 3 minutes, then adding and mixing 1.88% by weight of butter, 1.66% by weight of dried onion, and 1.41% by weight of dried shrimp to finish the kneading process; A third step of fermenting the dough by the kneading process for 50 to 60 minutes in a fermentation room at a temperature of 28 ° C and a humidity of 75 to 80% to perform a primary fermentation procedure so that the final fermentation point triples the volume of the finished dough; A fourth step of dividing the dough fermented through the first fermentation step into the size of a baguette, and resting the fermented dough in a freezer for 20 to 30 minutes by smoothly rounding the divided surface into an oval shape; After the divided and rested dough is pushed thinly and spread evenly, it is pitted in front and back, steam is put in an oven with an upper temperature of 230 ° C and a lower temperature of 200 ° C, and then baked for 8 minutes. 5 process; And evenly spread the bechamel sauce on the baguette of the first baked skin dough, sprinkle pizza cheese, put topping cream, and evenly sprinkle pizza cheese on shrimp potato skin with topping cream, then convection at 180 ℃ 8 After proceeding with secondary baking for 10 minutes to 6th step of applying egg mayo sauce and sprinkling parsley; a technique related to a method of manufacturing shrimp potato baguettes is posted.

Republic of Korea Patent Registration No. 10-2064999 (registration date: January 06, 2020) Republic of Korea Patent Registration No. 10-2062196 (registration date: December 27, 2019) Republic of Korea Patent Registration No. 10-1896923 (registration date September 04, 2018) Republic of Korea Patent Registration No. 10-1828389 (registration date: February 06, 2018)

The present invention was made to solve the problems of the prior art as described above, and an object of the invention is to provide a new recipe of Manon tofu baguette and a method of manufacturing the same to meet the various tastes and needs of consumers.

More specifically, the present invention is to provide a manon tofu baguette of a new recipe and a method for manufacturing the same, which are full of natural flavor and can provide a balanced taste and nutrition by manufacturing baguettes including garlic and tofu, as an object of the invention. do.

The problem to be solved by the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above objects, the method for manufacturing a tofu baguette according to the present invention is a method for manufacturing a baguette by mixing flour, enzyme, salt, bamboo salt, roasted salt, yeast, water, garlic, tofu and soybean flour to make a baguette Preparing dough (S1); Primary fermentation of the baguette dough (S2); Dividing the firstly fermented baguette dough and performing intermediate fermentation (S3); Forming the intermediately fermented baguette dough into a baguette body and then performing secondary fermentation (S4); and baking the secondarily fermented baguette body (S5).

In addition, in the manufacturing method of Manon tofu baguette according to the present invention, in the step S1, 5 to 15 parts by weight of enzyme, 0.01 to 0.03 parts by weight of salt, 0.01 to 0.03 parts by weight of bamboo salt, 0.1 to 0.1 to 0.03 parts by weight of roasted salt, based on 100 parts by weight of wheat flour Baguette dough is prepared by mixing 0.2 parts by weight, 0.5 to 1.5 parts by weight of yeast, 50 to 60 parts by weight of water, 2 to 4 parts by weight of garlic, 5 to 15 parts by weight of tofu, and 5 to 15 parts by weight of soy flour.

In addition, in the manufacturing method of Manon tofu baguette according to the present invention, in the step S2, the baguette dough is first fermented at a temperature of 20 to 25 ° C for 8 to 9 hours, and in the step S3, the dough at 20 to 25 ° C The baguette dough, which was first fermented for 8 to 9 hours at a temperature of 20 to 25 ° C., is intermediately fermented for 2 to 3 hours at a temperature of 20 to 25 ° C. Secondary fermentation for 30 to 40 minutes at a temperature of ~ 25 ℃, characterized in that in the step S5, the secondly fermented baguette body is baked at a temperature of 220 ~ 230 ℃ for 15 to 25 minutes.

In addition, in the manufacturing method of Manon tofu baguette according to the present invention, in the step S1, the soybean flour is roasted soybean flour having a particle size of 120 to 200 mesh, and the tofu is tofu from which 40 to 60% by weight of the contained moisture is removed characterized by

In addition, the manufacturing method of Manong tofu baguette according to the present invention is characterized in that in the step S1, the water is replaced with the kneading with Schisandra chinensis extract or Siraegi extract.

On the other hand, the baguette according to the present invention is characterized in that it is produced by the manufacturing method of Manon tofu baguette according to the present invention.

According to the Manon tofu baguette and its manufacturing method according to the present invention having the above configuration, it is possible to provide a new recipe Manon tofu baguette and its manufacturing method to meet the various tastes and needs of consumers.

More specifically, according to the Manon tofu baguette and its manufacturing method according to the present invention, a new recipe Manon tofu baguette and Its manufacturing method can be provided.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a manufacturing process diagram schematically showing a manufacturing method of Manon tofu baguette according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the description below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the technical spirit of the present invention will be sufficiently conveyed to those skilled in the art. Like numbers indicate like elements throughout this specification.

1 is a manufacturing process diagram schematically showing a manufacturing method of Manon tofu baguette according to the present invention.

The manufacturing method of Manon tofu baguette according to the present invention is a method of manufacturing baguettes, in which flour, enzyme, salt, bamboo salt, roasted salt, yeast, water, garlic, tofu and soybean flour are mixed to prepare baguette dough (S1 ); Primary fermentation of the baguette dough (S2); Dividing the firstly fermented baguette dough and performing intermediate fermentation (S3); Forming the intermediately fermented baguette dough into a baguette body and then performing secondary fermentation (S4); and baking the secondarily fermented baguette body (S5).

Hereinafter, the manufacturing method of Manon tofu baguette according to the present invention will be described in more detail step by step with reference to FIG.

1. Baguette dough manufacturing step (S1);

In this step, baguette dough is prepared by mixing flour, enzyme, salt, bamboo salt, roasted salt, yeast, water, garlic, tofu, and bean flour.

More specifically, based on 100 parts by weight of wheat flour, 5 to 15 parts by weight of enzyme, 0.01 to 0.03 parts by weight of salt, 0.01 to 0.03 parts by weight of bamboo salt, 0.1 to 0.2 parts by weight of roasted salt, 0.5 to 1.5 parts by weight of yeast, 50 to 60 parts by weight of water It can be configured to prepare baguette dough by mixing 2 to 4 parts by weight of garlic, 5 to 15 parts by weight of tofu, and 5 to 15 parts by weight of soy flour.

In the present invention, the wheat flour is preferably composed of Korean wheat, the enzyme is preferably a naturally fermented species, the salt is preferably sun salt, and the yeast is preferably low sugar yeast.

In the present invention, the bamboo salt is a type of processed salt that maximizes the efficacy of bamboo and salt that prevent decay by sterilizing and repeatedly treating bamboo for cell renewal with high heat in a furnace. Therefore, this bamboo salt has been widely used as a digestive system remedy and various anti-inflammatory agents, etc. Existing bamboo salt was prepared by roasting bay salt minced in a bamboo tube once or twice in a kiln using pine charcoal, but in order to increase the pharmacological effect It is produced by repeating the process of baking bamboo salt in a kiln 8 to 10 times.

That is, the known method of manufacturing bamboo salt is to compact bay salt into a bamboo tube, knead ocher at the entrance, seal the entrance, stack the bamboo tubes in a kiln, heat pine charcoal to a high temperature of 1,000 to 1,300 ° C, and bake a lump of bamboo salt After making it into powder, crushing it again in a bamboo tube and heating it under the same conditions a total of 8 times, in the 9th time, pine powder is sprinkled on the firewood and heated to a high temperature of 1,300 ~ 1,700 ℃, the salt melts and flows like lava. , it is completed by cooling and grinding it.

The roasted salt is salt made by roasting sun salt at a low temperature, and is referred to as roasted salt when it is higher than 400 ° C. and roasted salt when lower than that. Roasted salt removes bittern and contaminants remaining in bay salt and becomes salt in a soft state.

The yeast may impart flavor by adjusting and aging the middle-class dough. In addition, the yeast decomposes the sugar in the middle class dough to produce carbon dioxide and ethyl alcohol. At this time, the carbon dioxide gas generated is blocked by the gluten film formed in the dough and cannot leak out, so it can inflate the dough. The present invention can produce soft and elastic baguette bread by the action of the yeast as described above, helps to expand the baguette bread and develops flavor so that the shape of the baguette bread can be optimally maintained.

In the present invention, the garlic may consist of minced raw garlic. The method of mincing raw garlic can be configured with a known method, device, or machine, such as using a garlic mincer, and the method, device, or machine is not particularly limited.

In addition, in the present invention, the garlic may consist of elephant garlic in the present invention.

The elephant garlic is a lily and a perennial bulb, and the egg is large garlic. It is 7 to 10 times bigger than ordinary garlic, so it is named after it. It is grown mainly in the US and UK. It usually grows about 90 to 100 cm, and in Korea, it is called Ungnyeo garlic, King garlic, and Daewang garlic rather than elephant garlic.

Elephant garlic is the No. 1 cancer prevention food selected by the American Cancer Institute. The anti-cancer ingredient in garlic detoxifies cancer cells and keeps normal cells healthy. Elephant garlic is excellent for blood vessel health. It lowers the level of cholesterol in the blood and detoxifies by discharging waste products and toxins in the blood vessels. It has the effect of preventing various cardiovascular diseases by promoting smooth blood circulation.

Garlic is originally known to be good for men's stamina, and elephant garlic is known to have more than twice the content of scordin, an ingredient that promotes metabolism and helps to improve nutrition, than regular garlic. Elephant garlic contains saponin, a representative component of ginseng. Saponin inhibits alcohol absorption, strengthens the liver, and can be expected to prevent obesity, boost immunity, and prevent arteriosclerosis.

Unlike garlic, elephant garlic has a weak, mild taste and almost no spicy taste. Crunchy and juicy, it can be eaten raw or used in salads. Although the name is garlic, it resembles the scent of onions or green onions and has a slight sweetness and scent. Elephant garlic also contains allicin, a garlic-smelling ingredient. Elephant garlic contains only about 1/60 of normal garlic, so there is almost no unique garlic smell.

In the present invention, the tofu may be configured to be tofu from which 40 to 60% by weight of the contained moisture is removed. It is more preferable to use tofu from which the moisture contained in such a numerical range is removed to improve the texture of the baguette.

In the present invention, the method of removing moisture from tofu can be configured with a known method, device, or machine, such as crushing tofu or using a dehydrator, and the method, device, or machine is not particularly limited.

The tofu is a vegetable high-protein food made by grinding soaked soybeans, filtering okara, heating soybean water, and adding a coagulant thereto to harden. There are several types of tofu depending on the manufacturing method. Normal tofu with a moisture content of about 85%, soft tofu that has not been pressed and hardened by boiling soybean water with a coagulant added, soft tofu made by heating soybean water and coagulant in a container with a hardness between normal tofu and soft tofu, etc. there is

Such tofu has a soft, light taste, good digestibility, is rich in protein necessary for growth and development, and metabolism, and contains a lot of calcium and vegetable fat, so it is highly nutritious and low in calories, so it is often used as a diet food. In addition, tofu contains a lot of dietary fiber, which makes the stomach full when ingested, prevents excess fat absorption, helps to suppress appetite during diet, and prevents constipation because tofu can have a regular action.・Actions such as improvement can be expected.

In the present invention, the soybean flour may be configured as roasted soybean flour having a particle size of 120 to 200 mesh. It is more preferable to roast the soy flour of the particle size at a high temperature of 200 to 250 ° C. for 20 to 30 minutes to improve the texture of the baguette.

The method of roasting soybean flour in the present invention can be configured with a known method, device or machine, and the method, device or machine is not particularly limited.

2. Baguette dough primary fermentation step (S2);

This step is the step of primary fermentation of the baguette dough.

More specifically, it may be configured by primary fermentation of the baguette dough prepared in step S1 at a temperature of 20 to 25 ° C. for 8 to 9 hours.

3. Baguette dough division and intermediate fermentation step (S3);

This step is a step of dividing the primarily fermented baguette dough and performing intermediate fermentation.

More specifically, in the step S2, the baguette dough first fermented for 8 to 9 hours at a temperature of 20 to 25 ° C is divided into 100 g, 200 g, 250 g, 120 g, 130 g, 140, 150 g, etc. It can consist of intermediate fermentation (bench time) for 2-3 hours at room temperature.

4. Baguette body molding and secondary fermentation step (S4);

This step is a step of secondary fermentation after molding the intermediately fermented baguette dough into a baguette body.

More specifically, the baguette dough intermediately fermented in step S3 may be molded into a baguette body and then subjected to secondary fermentation at a temperature of 20 to 25 ° C for 30 to 40 minutes.

In the present invention, the method of forming the baguette body can be configured with a known method, device or machine, and the method, device or machine is not particularly limited.

5. Baguette body baking step (S5);

This step is a step of baking the secondly fermented baguette body.

More specifically, it can be configured by baking the baguette body subjected to secondary fermentation in step S4 for 15 to 25 minutes at a temperature of 220 to 230 ° C. If the baking time is exceeded, the volume is not maintained and sags.

In the present invention, the method of baking the baguette body can be configured with a known method, device or machine, and the method, device or machine is not particularly limited.

The Manon tofu baguette prepared through the steps S1 to S5 according to the present invention is refrigerated or frozen, and then thawed in an air fryer or oven, the original texture is restored.

As another embodiment of the present invention, it may be configured to knead with Schisandra chinensis extract by replacing the water in the step S1.

The Schisandra extract is prepared by adding 15 to 25 times (v/w) of rice water compared to Schisandra chinensis in an extraction tank, extracting at 90 to 100 ° C for 2 to 4 hours, filtering and removing the residue, and then cooling to a temperature of 0 to 10 ° C. It can be made up of what you get.

If the ratio of water used for hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw material included in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of the extracted extract is small, and when the amount of water exceeds 20 times, there is a problem in that it takes too much time to extract sufficiently by hot water extraction.

Schisandra chinensis is a deciduous vine distributed in China, Japan, and northeastern Russia. It grows throughout Korea and has the characteristics of a hermaphrodite tree. The fruit is a berry, round and red, and is used for food and medicine. For food, it is mainly used as a tea, and in oriental medicine, it is commonly used as a tonic and is used for purposes such as reducing cough and preventing aging. Schisandra fruit is mainly dried as Schisandra chinensis, which is used as a raw material for herbal medicine, and fresh Schisandra fruit is mainly marinated in sugar to make Schisandra chinensis, which is used as a beverage in everyday life.

Schisandra chinensis contains compounds of lignans, which are phytoestrogens, and shows activity. The lignans distributed in Schisandra chinensis have been shown to have effects such as preventing liver damage, promoting liver rehabilitation, and inhibiting the occurrence of liver cancer in an experiment targeting rats. In addition, schizandrin, which shows excellent pharmacological activity among the lignan compounds of the fruit, enhances the reflex excitability of the spinal cord and promotes the heart-vascular system and respiration, thereby suppressing arteriosclerosis, helping carbohydrate metabolism and enhancing enzyme activity, thereby improving digestive function. is known to strengthen

On the other hand, the rice water refers to cloudy water generated when washing rice, and vitamin B1, vitamin B2, starch, etc. are dissolved, so that the Schisandra chinensis extract may further contain fiber and active ingredients of vitamins dissolved in rice water .

As another embodiment in the present invention, it may be configured to substitute the water in the step S1 and knead with a siraegi extract.

The extract of Siraegi is prepared by adding 15 to 25 times (v/w) of rice water compared to Siraegi in an extraction tank, extracting at 90 to 100 ° C for 2 to 4 hours, filtering and removing the residue, and then cooling to a temperature of 0 to 10 ° C. It can be made up of what you get.

If the ratio of water used for hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw material included in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of the extracted extract is small, and when the amount of water exceeds 20 times, there is a problem in that it takes too much time to extract sufficiently by hot water extraction.

Siraegi is made by cutting radish greens or cabbage leaves, weaving them neatly and drying them well. Not only does it have a decompression effect, but it is also rich in nutrients such as dietary fiber, calcium (Ca), iron (Fe), vitamin C, and carotene. In addition, it is an excellent protein food with high lysine content, and contains minerals and fiber components. Minerals regulate physiological functions in the human body and are constituents of body tissue and physiologically active substances.

It is known that vitamin A, which is contained in large amounts in dried seaweed, has an antioxidant effect and has the effect of suppressing active oxygen that promotes cancer, arteriosclerosis, and aging. It is effective in preventing anemia due to its high iron content, and dietary fiber prevents constipation by activating intestinal movement, helping the growth of intestinal bacteria and absorbing nutrients from digested and decomposed food into the blood through the mucous membrane of the small intestine inside the intestine. It is known to play a role in enabling

In addition, siraegi is good for health because it contains vitamins, minerals, and dietary fiber that are often lacking in winter. Siraegi is also effective for dieting, and the dietary fiber contained in radish stays in the stomach and intestines and gives a feeling of satiety, preventing the sugar concentration from increasing.

On the other hand, the rice water refers to cloudy water generated when washing rice, and vitamin B1, vitamin B2, starch, etc. are dissolved in the rice water. .

More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) Based on 100 parts by weight of wheat flour, 5-15 parts by weight of enzyme, 0.01-0.03 parts by weight of salt, 0.01-0.03 parts by weight of bamboo salt, 0.1-0.2 parts by weight of roasted salt, 0.5-1.5 parts by weight of yeast, 50-60 parts by weight of water Baguette dough is prepared by mixing 2 to 4 parts by weight of minced garlic, 5 to 15 parts by weight of tofu, and 5 to 15 parts by weight of soy flour.

(2) First ferment the baguette dough prepared in (1) at a temperature of 20 to 25 ° C for 8 to 9 hours.

(3) Divide the baguette dough first fermented in (2) into 100g, 200g, 250g, 120g, 130g, 140, 150g, etc., and then intermediate fermentation at a temperature of 20~25℃ for 2~3 hours (bench time, bench time).

(4) The baguette dough intermediately fermented in (3) is molded into a baguette body and then subjected to secondary fermentation at a temperature of 20 to 25 ° C for 30 to 40 minutes.

(5) The baguette body subjected to secondary fermentation in (4) is baked at a temperature of 220 to 230 ° C for 15 to 25 minutes to complete the Manon tofu baguette according to the present invention.

In (1) of [Example 1], tofu and soybean flour were replaced with tofu and soybean flour from which 40 to 60% by weight of the contained moisture was removed, and soybean flour roasted at a high temperature of 200 to 250 ° C. for 20 to 30 minutes (120 to 200 Mesh) was used in the same manner as in [Example 1], except that baguette dough was prepared.

In (1) of [Example 1], the same method as in [Example 1] was carried out, except that Schisandra chinensis extract was used instead of water. Here, Schisandra extract is prepared by adding 15 to 25 times (v/w) of rice water compared to Schisandra chinensis in an extraction tank, extracting at 90 to 100 ° C for 2 to 4 hours, filtering and removing the residue, and then cooling to a temperature of 0 to 10 ° C. get

In (1) of [Example 1], the same method as in [Example 1] was carried out, except that the extract was replaced with water. Here, Siraegi extract is prepared by adding 15 to 25 times (v/w) of rice water compared to Siraegi in an extraction tank, extracting at 90 to 100 ° C for 2 to 4 hours, filtering and removing the residue, and then cooling to a temperature of 0 to 10 ° C. get

In (1) of [Example 1], the same method as in [Example 1] was carried out, except that elephant garlic was used instead of garlic.

[Test Example: Sensory Evaluation]

Sensory evaluation was performed on the Manon tofu baguettes according to the present invention of [Example 1] to [Example 5]. For the sensory evaluation, a total of 100 people, 50 adult males and females, were selected as a consumer panel, and a 9-point scoring method (9: very good, 7: good, 5: average, 3: bad, 1 : very bad), and the results are shown in [Table 1]. Here, 20g of all samples used for sensory evaluation was placed in the mouth, chewed for 20 seconds to evenly stimulate the oral epidermis, and then spit out. .

division taste (flavor) incense Chewiness (texture) full signage Example 1 6.9 7.1 6.8 6.9 Example 2 7.1 7.2 7.6 7.4 Example 3 7.0 7.1 7.5 7.3 Example 4 7.1 7.1 7.4 7.3 Example 5 7.1 7.5 6.9 7.2

As confirmed in [Table 1], in all aspects of taste (flavor), aroma, chewiness (texture) and overall preference for [Example 1] to [Example 5] as Manon tofu baguettes according to the present invention It was confirmed that it was highly rated.

In particular, in the case of [Example 2] using dehydrated tofu and roasted soybean flour, [Example 3] to [Example 4] using Schisandra chinensis extract and Siraegi extract, respectively, by replacing water, chewiness (texture) on the surface It was found to be very satisfactory compared to [Example 1].

In addition, [Example 5], in which elephant garlic was used instead of garlic, was found to be particularly satisfactory in terms of flavor compared to [Example 1] to [Example 4].

Therefore, the Manon tofu baguette according to the present invention can be expected to be full of natural flavor and provide a balanced taste and nutrition by preparing a baguette including garlic and tofu.

The present invention described above is only exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents and alternatives falling within the spirit and scope of the present invention as defined by the appended claims.

Claims (6)

In the baguette manufacturing method,
Preparing baguette dough by mixing flour, enzyme, salt, bamboo salt, roasted salt, yeast, water, garlic, tofu and bean flour (S1);
Primary fermentation of the baguette dough (S2);
Dividing the firstly fermented baguette dough and performing intermediate fermentation (S3);
Forming the intermediately fermented baguette dough into a baguette body and then performing secondary fermentation (S4); and
Including; baking the secondly fermented baguette body (S5);
In step S1, 5 to 15 parts by weight of enzyme, 0.01 to 0.03 parts by weight of salt, 0.01 to 0.03 parts by weight of bamboo salt, 0.1 to 0.2 parts by weight of roasted salt, 0.5 to 1.5 parts by weight of yeast, 50 to 50 parts by weight of water, based on 100 parts by weight of wheat flour 60 parts by weight, 2-4 parts by weight of garlic, 5-15 parts by weight of tofu, and 5-15 parts by weight of soybean flour are mixed to prepare baguette dough,
In step S2, the baguette dough is first fermented at a temperature of 20 to 25 ° C for 8 to 9 hours,
In the step S3, the baguette dough, which was first fermented for 8 to 9 hours at a temperature of 20 to 25 ° C., is intermediately fermented for 2 to 3 hours at a temperature of 20 to 25 ° C.
In the step S4, the intermediately fermented baguette dough is molded into a baguette body and then subjected to secondary fermentation at a temperature of 20 to 25 ° C for 30 to 40 minutes,
In the step S5, the method of manufacturing a Manon tofu baguette, characterized in that by baking the secondary fermented baguette body at a temperature of 220 to 230 ° C. for 15 to 25 minutes.
According to claim 1,
The garlic is a manufacturing method of Manon tofu baguette, characterized in that the elephant garlic.
delete According to claim 2,
In the step S1,
The soybean flour is roasted soybean flour having a particle size of 120 to 200 mesh, and the tofu is tofu from which 40 to 60% by weight of the contained moisture is removed.
According to claim 4,
In the step S1,
Method for producing Manon tofu baguette, characterized in that kneaded with Schisandra chinensis extract or Siraegi extract by replacing the water.
For baguettes,
Claims 1, 2, 4 and 5 Manon tofu baguette characterized in that produced by the manufacturing method of any one of claim 5 Manon tofu baguette.

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