KR102486201B1 - A process for the preparation of bread using ripened fruit materials and fruit bread prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing bread by using ripened fruit juice and fruit bread manufactured thereby. The method comprises the steps of: (S1) manufacturing ripened apple or peach juice; (S2) adding raw sugar to eggs and kneading the same; (S3) adding the ripened apple or peach juice manufactured in step (S1) to the dough manufactured in step (S2); (S4) adding grain flour, jujube powder, soda, and baking powder to the mixture in step (S3); (S5) adding soybean cooking oil to the mixture in step (S4) and stirring the same to make dough; and (S6) baking the dough manufactured in step (S5) in an oven. Therefore, the manufactured fruit bread can have a soft and moist texture, thereby greatly improving preference. In addition, the manufactured fruit bread can increase storability. Therefore, the fruit bread can greatly improve preference by the soft and moist texture, can improve digestion, and can reduce the burden of obesity, thereby being used a snack that can be enjoyed by people of all ages.

Description

A process for the preparation of bread using ripened fruit materials and fruit bread prepared therefrom}

The present invention relates to a method for manufacturing bread using fruit ripening juice and fruit bread manufactured according to the method, and more specifically, to have a soft and moist texture by using ripened apple or peach juice, as well as to increase shelf life and storage. It relates to a method for manufacturing bread using this easy fruit ripening juice and fruit bread manufactured thereby.

In general, the westernization of dietary life has led to the development of the confectionery and baking industry, the increasing number of people who eat bread as a staple food, and also, riding the wind of well-being that is sweeping the world, food that focuses on health has become a hot topic. As it develops, the confectionery industry is also developing new products.

And with the recent improvement in income and standard of living, the general public's level of awareness about health is increasing, and consumers' food purchasing patterns are health-oriented and environmentally friendly materials are emerging. There are many consumers who want health-oriented products with functional sub-materials added rather than existing ingredients, which is a factor in increasing sales of special bread.

In other words, in addition to the convenience and advanced taste of confectionery and baking, it is being investigated that the demand for products with various functionalities is increasing while satisfying the elements of health. research and development of natural materials containing various physiologically active substances for various adult diseases can be said to be of great significance in terms of usability as functional foods.

Well-being, with health as a hot topic, is creating sensational winds in various ways regardless of industry, and it was investigated that organic foods, eco-friendly products, natural ingredients products, and vitamins are gaining popularity in this phenomenon. In the poor and poor era, only breads with enhanced nutritional aspects were called healthy breads, but in modern times, breads with low calories using minimal sugar, breads manufactured using dietary fiber to solve problems such as constipation, It leads to bread whose mixing ratio is adjusted in consideration of health.

Since customers who are new to health bread may not be interested in the unfamiliar taste, it is not easy to use health-related ingredients as natural ingredients without direct processing, and a lot of trial and error and separate experiments are required. As such, research to find food materials with excellent functionality is being actively conducted, and attempts to use them for food are increasing.

Therefore, bakery raw materials that can be obtained together with taste and nutrition to lead a healthy life, contain various vitamins and minerals, and contribute to the simplicity of the manufacturing process. need is emerging. Considering this point, research on breads and cakes in which various health functional materials are added to wheat flour is being conducted in the confectionery and baking field at home and abroad.

On the other hand, fruits or fruits contain many minerals and vitamins and a large amount of fiber as well as palatability, so they are considered more important than any other food in preventing adult diseases of modern people.

Accordingly, while continuing research to manufacture healthy bread that can improve palatability and nutrition, the present inventors use fruit ripening extract to maintain the soft and moist texture of bread for a long time, while adding useful nutrients from fruit to nutritional aspects. The present invention was completed by manufacturing well-being bread that can reduce the burden of elemental disability and obesity due to the intake of bread while improving this.

The technical problem to be solved by the present invention is to use fruit to contain the nutrients of the fruit as well as to improve the flavor, texture and texture while the content of trans fat is low, and to maintain the soft and moist texture of the bread for a long time. It is to provide a manufacturing method of.

Another technical problem to be solved in the present invention is to provide fruit bread prepared according to the above manufacturing method.

In order to solve the above technical problem, the present invention provides a method for producing fruit bread comprising the following steps:

(S1) preparing an apple or peach ripening juice;

(S2) adding raw sugar to eggs and kneading;

(S3) adding the apple or peach ripening juice prepared in step (S1) to the dough prepared in step (S2);

(S4) adding grain flour, jujube powder, soda and baking powder to the mixture mixed in step (S3);

(S5) adding soybean cooking oil to the mixture mixed in step (S4) and stirring to make dough; and

(S6) Bake the dough prepared in step (S5) in an oven.

Preferably, in the step (S1), the apple or peach ripening juice is prepared by removing the seeds of the apple or peach, adding water, boiling for 25 to 35 minutes, adding rum, and aging for 23 to 25 hours. .

Preferably, in the step (S2), raw sugar is added in an amount of 90 to 110 parts by weight based on 100 parts by weight of eggs.

Preferably, in step (S3), 90 to 110 parts by weight of fruit ripening juice is added to 100 parts by weight of eggs.

Preferably, in the step (S4), 90 to 110 parts by weight of grain flour, 2 to 3 parts by weight of jujube powder, 1.5 to 2 parts by weight of soda, and 1.9 to 2.1 parts by weight of baking powder are added to 100 parts by weight of eggs in the step (S4). .

Preferably, 40 to 60 parts by weight of soybean cooking oil is added to 100 parts by weight of eggs in the step (S5).

In order to solve the above other technical problem, the present invention provides a fruit bread prepared according to the above manufacturing method.

As such, the bread prepared using the fruit ripening juice according to the present invention has a soft and moist texture and can greatly improve the preference. In addition, the fruit bread prepared according to the present invention has an effect of increasing storage stability. Therefore, the fruit bread of the present invention is expected to be used as a snack that can be enjoyed by people of all ages, both men and women, because it can greatly improve the preference with a soft and moist texture, has a digestive improvement effect, and can reduce the burden on obesity.

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

The present invention provides a method for producing fruit bread comprising the following steps:

(S1) preparing an apple or peach ripening juice;

(S2) adding raw sugar to eggs and kneading;

(S3) adding the apple or peach ripening juice prepared in step (S1) to the dough prepared in step (S2);

(S4) adding grain flour, jujube powder, soda and baking powder to the mixture mixed in step (S3);

(S5) adding soybean cooking oil to the mixture mixed in step (S4) and stirring to make dough; and

(S6) Bake the dough prepared in step (S5) in an oven.

Bread prepared using fruit ripening juice according to the present invention has a soft and moist texture and can greatly improve the degree of preference.

The apple used in the present invention is a dicotyledonous plant and is a fruit of a rose order (family) deciduous tree plant. Apples contain 10 to 15 parts by weight of fructose and glucose, which are easily absorbed into the body. Organic acids contain 0.5 parts by weight of malic acid, citric acid, tartaric acid, etc. to give a refreshing sour taste, and 1 to 1.5 parts by weight of pectin, which gives regularity to the intestines and is effective for bowel movement or constipation.

Apples are an alkaline food, low in calories, and dietary fiber prevents arteriosclerosis by sending harmful cholesterol that accumulates in blood vessels out of the body and increasing beneficial cholesterol. In addition, phenolic acid in apples neutralizes unstable free radicals in the body to prevent stroke, and quercetin contained in apples protects lung function. In addition, it contains a large amount of organic acid and vitamin C, so it is good for skin care by removing fatigue substances.

Peach (Prunus persica L. Batsch) used in the present invention is a fruit of a peach tree belonging to Rosaceae, Prunus, and Amygdalus. The main components of peaches are water and sugar, and contain about 1% of organic acids such as tartaric acid, malic acid, and citric acid, and esters such as vitamin A, formic acid, acetic acid, and valeric acid, and components such as alcohols, aldehydes, and pectin. contains Peach flesh contains a lot of free amino acids, especially aspartic acid, and the unique flavor of peaches comes from the combination of esters, alcohols, and aldehydes.

Peach is an alkaline food that boosts immunity, is good for poor growth and night blindness, and softens the intestines to eliminate constipation and release blood. In addition, peach skin has a detoxifying effect, organic acid removes nicotine and toxicity, and suppresses the production of nitrosamine, a carcinogen.

Various physiologically active substances and antioxidants contained in these peaches are unstable after extraction and sometimes toxic to the human body, so many attempts are being made to stabilize them, reduce toxicity, or convert them into stable derivatives to increase the effect. As part of this, a biological transformation method using microorganisms or enzymes is being developed. Fermentation is a representative method of bioconversion. Vinegar produced through acetic acid fermentation produces nutrients such as organic acids and amino acids, such as acetic acid, citric acid, and lactic acid, which give a sour taste, and has a function of decomposing lactic acid, so it has a fatigue recovery effect. It has various effects on health and beauty, such as lowering blood viscosity and removing cholesterol attached to the inner wall of blood vessels.

In the step (S1) of the fruit bread manufacturing method of the present invention, the ripened apple or peach extract is boiled for 25 to 35 minutes by removing the seeds of the apple or peach, adding water, and then adding rum to boil the apple or peach aged juice for 23 to 25 minutes. It can be prepared by aging for a period of time.

In the fruit bread manufacturing method of the present invention, step (S2) is a step of adding raw sugar to eggs, characterized in that raw sugar is added in an amount of 90 to 110 parts by weight based on 100 parts by weight of eggs and mixed.

In the fruit bread manufacturing method of the present invention, step (S3) is a step of adding apple or peach ripening juice to the mixture. By adding the apple or peach ripening juice during bread production, the shelf life of bread is increased, and the bread is soft and smooth. It can give a moist texture.

The apple or peach ripening juice is characterized in that it is added in an amount of 90 to 110 parts by weight based on 100 parts by weight of eggs. At this time, when the apple or peach ripening juice is used in an amount of less than 90 parts by weight, it is difficult to impart a soft and moist texture to the bread, and it is difficult to obtain an effect of increasing the shelf life of the bread. In addition, when the apple or peach ripening extract is used in an amount exceeding 110 parts by weight, the effect is not proportional to the amount used, which is uneconomical.

In the fruit bread manufacturing method of the present invention, step (S4) is a step of adding grain flour, jujube powder, soda and baking powder, specifically, 90 to 110 parts by weight of grain flour, 2 to 3 parts by weight of jujube powder, 1.5 to 2 parts by weight of soda and 1.9 to 2.1 parts by weight of baking powder are added.

Wheat flour, barley flour, rice flour, corn flour, rye flour, etc. may be used as the grain flour. Preferably, wheat flour is used, and in particular, strong flour that easily forms gluten is used. `

At this time, the binding force of bread can be increased by adding jujube powder.

In the fruit bread manufacturing method of the present invention, step (S5) is a step of adding and stirring soybean cooking oil to make a dough, specifically, adding 40 to 60 parts by weight of soybean cooking oil based on 100 parts by weight of eggs in the step (S5) characterized by

In the fruit bread manufacturing method of the present invention, step (S6) is a step of putting the prepared dough in an oven and baking it. Fruit bread can be prepared by putting the prepared dough into the bread mold and baking it at 160 ° C. for 1 hour. .

On the other hand, the present invention provides fruit bread prepared according to the above manufacturing method.

As such, the bread prepared using the fruit ripening juice according to the present invention has a soft and moist texture and can greatly improve the preference. In addition, the fruit bread prepared according to the present invention has an effect of increasing storage stability. Therefore, the fruit bread of the present invention is expected to be used as a snack that can be enjoyed by people of all ages, both men and women, because it can greatly improve the preference with a soft and moist texture, has a digestive improvement effect, and can reduce the burden on obesity.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Manufacture of apple bread

(1) Manufacture of apple ripening essence

After removing the apple seeds, water is added and boiled for 30 minutes, then rum is added and aged for 24 hours.

(2) Manufacture of apple bread

2000g of raw sugar was added to 2000g of eggs and kneaded, then 2000g of the apple aged juice was added, 2000g of strong flour, 50g of jujube powder, 36g of soda and 39g of baking powder were added, and 1000g of soybean cooking oil was added and stirred to make a dough.

The dough was put into a bread mold and baked at 160 ° C. for 1 hour to prepare apple bread.

<Example 2> Manufacture of peach bread

(1) Manufacture of peach ripening essence

Remove peach seeds, add water, boil for 30 minutes, add rum, and age for 24 hours.

(2) Manufacture of peach bread

2000g of raw sugar was added to 2000g of eggs and kneaded, then 2000g of the ripened peach extract was added, 2000g of strong flour, 50g of jujube powder, 36g of soda and 39g of baking powder were added, and 1000g of soybean cooking oil was added and stirred to make a dough.

The dough was put into a bread mold and baked at 160 ° C. for 1 hour to prepare peach bread.

<Comparative Example 1>

Bread was prepared in the same manner as in Example 1, except that the apple aged juice was not added.

<Comparative Example 2>

Bread was prepared in the same manner as in Example 1, except that jujube powder was not added.

<Test Example 1> sensory evaluation

In order to observe the sensory characteristics of the fruit bread according to the present invention, a sensory test was performed on the apple bread prepared in Example 1, the peach bread prepared in Example 2, and the bread prepared in Comparative Examples 1 and 2. . The results are shown in Table 1 below.

The sensory test for taste, aroma, soft texture, moist texture, appearance, and overall acceptability was repeated three times for 20 sensory test agents.

As a test method, a 5-point comparison scale method was used, 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike. The arithmetic average value was calculated.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 taste 4.9 4.9 3.2 3.7 incense 4.9 4.9 3.1 3.6 soft texture 4.9 4.9 2.2 1.3 moist texture 4.9 4.9 2.2 1.5 Exterior 4.9 4.9 4.5 4.4 overall sign 4.9 4.9 2.8 2.3

As shown in Table 1, the apple bread prepared in Example 1 and the peach bread prepared in Example 2 received excellent evaluations in taste, aroma, soft texture, moist texture, appearance, and overall preference evaluation.

<Test Example 2> Confirmation of digestive function improvement effect

The apple bread prepared in Example 1, the peach bread prepared in Example 2, and the bread prepared in Comparative Examples 1 and 2 were given 110 ml once a day for 10 days to 40 men and women in their 10s to 40s. It was taken for lunch, and after taking it for 10 days, the degree of improvement in digestive function was scored according to the 5-point scoring method in Table 2 below (5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point) : very bad).

digestive function
improvement effect Example 1 4.8 Example 2 4.7 Comparative Example 1 1.3 Comparative Example 2 2.4

As shown in Table 2, it was confirmed that the fruit bread of the present invention had a very good digestive function improvement effect.

<Test Example 3> Body weight and blood cholesterol reduction test

Using ICR mice as experimental animals, the apple bread prepared in Example 1, the peach bread prepared in Example 2, and the bread prepared in Comparative Examples 1 and 2 were fed and compared between the test control group and the normal group. .

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. Bread used in this experiment was fed orally by 1 ml every day at a certain time, and food and drinking water were freely consumed. The test animal breeding environment was kept at a constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding two animals separately in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high levels of cholesterol in the bloodstream are the main cause of arteriosclerosis. Therefore, the analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglycerides measured proceeded to do.

After breeding, the experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did

The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged.

(1) Weight change

Changes in body weight of the experimental animals are shown in Table 3 below.

Referring to Table 3 below, in the case of the experimental animals orally fed the fruit bread prepared in Examples 1 and 2, the body weight was similar or decreased compared to before the experiment, whereas the experiment in which the bread prepared in Comparative Examples 1 and 2 was orally fed In the case of animals and normal groups, it can be confirmed that the body weight increased compared to before the experiment.

Before experiment (g) After experiment (g) Example 1 27.51 26.05 Example 2 27.45 26.17 Comparative Example 1 27.48 29.25 Comparative Example 2 27.50 28.32

Through this, despite the similar dietary intake of all laboratory animals, the weight of the laboratory animals that consumed the bread of Examples 1 and 2 did not increase at all, and was similar to before the experiment or decreased compared to before the experiment, confirming that it can be used as diet bread. did

(2) Blood cholesterol and triglyceride

Table 4 below shows the plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue triglyceride, and liver tissue cholesterol of the experimental animals.

Referring to Table 4 below, the test control group consuming the fruit breads of Examples 1 and 2 showed a significant decrease in plasma triglyceride compared to before the experiment, whereas the test control group consuming the bread prepared in Comparative Examples 1 and 2 showed significant changes. did not appear

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 118 Example 2 120 119 Comparative Example 1 120 138 Comparative Example 2 120 135

Referring to Table 5 below, it can be seen that the test control group consuming the fruit breads of Examples 1 and 2 significantly decreased plasma cholesterol compared to before the experiment.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 121 Example 2 157 119 Comparative Example 1 157 158 Comparative Example 2 157 155

Through the above results, it was confirmed that the fruit breads of Examples 1 and 2 according to the present invention showed a decrease in the amount of neutral lipid, thereby improving fat and cholesterol.

<Test Example 4> Storage evaluation

The apple bread prepared in Example 1 and the bread prepared in Comparative Example 1 were refrigerated for 3 days, and then the taste, aroma, soft texture, moist texture, and appearance were evaluated in the same manner as in Test Example 1. And it is shown in Table 6 below.

storage period taste incense soft texture moist texture Exterior Example 1 immediately after manufacture 4.9 4.9 4.9 4.9 4.9 3 days later 4.2 4.1 4.2 4.2 4.2 Comparative Example 1 immediately after manufacture 3.2 3.1 2.2 2.2 4.5 3 days later 1.4 1.3 1.1 0.9 3.6

As shown in Table 6, it was found that the apple bread prepared in Example 1 maintained almost no change in taste, aroma, soft texture, moist texture and appearance even after 3 days.

From these results, it was confirmed that the fruit bread according to the present invention can maintain freshness and texture due to improved storage stability.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (7)

(S1) preparing an apple or peach ripening juice;
(S2) adding raw sugar to eggs and kneading;
(S3) adding the apple or peach ripening juice prepared in step (S1) to the dough prepared in step (S2);
(S4) adding grain flour, jujube powder, soda and baking powder to the mixture mixed in step (S3);
(S5) adding soybean cooking oil to the mixture mixed in step (S4) and stirring to make dough; and
(S6) putting the dough prepared in step (S5) into an oven and baking it;
In step (S1), the apple or peach ripening juice is prepared by removing seeds from apples or peaches, adding water, boiling for 25 to 35 minutes, adding rum and aging for 23 to 25 hours,
In the step (S2), raw sugar is added in an amount of 90 to 110 parts by weight based on 100 parts by weight of eggs,
In step (S3), 90 to 110 parts by weight of fruit ripening juice is added to 100 parts by weight of eggs,
In the step (S4), 90 to 110 parts by weight of grain flour, 2 to 3 parts by weight of jujube powder, 1.5 to 2 parts by weight of soda, and 1.9 to 2.1 parts by weight of baking powder are added to 100 parts by weight of eggs,
In the step (S5), 40 to 60 parts by weight of soybean cooking oil is added to 100 parts by weight of eggs.
delete delete delete delete delete Fruit bread prepared according to the manufacturing method according to claim 1.