KR102507894B1 - Fermented bread containing cabbage extract and yam extract and method for producing the same - Google Patents
Fermented bread containing cabbage extract and yam extract and method for producing the same Download PDFInfo
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- KR102507894B1 KR102507894B1 KR1020220091539A KR20220091539A KR102507894B1 KR 102507894 B1 KR102507894 B1 KR 102507894B1 KR 1020220091539 A KR1020220091539 A KR 1020220091539A KR 20220091539 A KR20220091539 A KR 20220091539A KR 102507894 B1 KR102507894 B1 KR 102507894B1
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
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- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 건강한 발효 빵을 제조하는 방법에 관한 것으로서, 보다 상세하게는 양배추 추출물과 마(麻) 추출물을 함유하는 것에 의해 맛, 풍미, 식감, 외관이 뛰어날 뿐만 아니라 소화력을 증진시킬 수 있는 발효 빵 및 그 제조방법에 관한 것이다. The present invention relates to a method for producing healthy fermented bread, and more particularly, by containing cabbage extract and hemp extract, fermented bread having excellent taste, flavor, texture, and appearance as well as enhancing digestibility. and a manufacturing method thereof.
전통적으로 쌀을 주식으로 하는 한국인의 식생활은 경제 성장과 생활수준의 향상 등에 따른 변화로 인하여 식생활의 형태도 다양해짐과 동시에 간편한 인스턴스식에 대한 소비가 급증하고 있다.The dietary life of Koreans, traditionally based on rice, is diversifying due to changes in economic growth and the improvement of living standards, and at the same time, consumption of simple instant meals is rapidly increasing.
특히, 빵류에 대한 소비가 증가하면서, 그에 따른 소비자 기호도가 다양해지고 있는데, 고령인구의 급속한 증가에 따른 건강과 웰빙 식품에 대한 관심이 높아지고 있다. 그리고 소비자들의 식품에 대한 관심 역시 건강 지향적이고 자연 친화적인 성격이 커지면서 이를 고려한 기능성 빵 제품의 상품화 시도 및 다양한 천연 물질을 이용한 빵에 대한 소비자의 관심이 확대되었다. In particular, as consumption of bread increases, consumer preferences are diversifying accordingly, and interest in health and well-being foods is increasing in accordance with the rapid increase in the elderly population. In addition, as consumers' interest in food has also grown in health-oriented and nature-friendly nature, consumer interest in commercialization of functional bread products and bread using various natural substances has expanded.
이에 따라, 현재 국내 베이커리 업계에서는 기존의 단맛이 강하고 많은 양의 지방성분을 함유한 제품보다는, 건강을 생각하는 소비자들의 요구를 반영하는 건강빵이 베이커리 시장을 주도하고 있으며, 건강 기능성 소재를 함유한 제품에 대한 구매의사가 높아지고 있다. 이와 같은 사회적 현상과 더불어 최근에는 빵에 다시마, 마른 김, 쑥, 스피루리나 등을 첨가하여 기능성을 부여한 빵에 관한 연구가 많이 이루어지고 있다 (J Korean Soc Food Sci Nutr 48(11): 1244-1252, 2019).Accordingly, in the domestic bakery industry, healthy bread that reflects the needs of health-conscious consumers is leading the bakery market, rather than the existing product that has a strong sweet taste and contains a large amount of fat. Buying intention for the product is increasing. In addition to this social phenomenon, recently, many studies have been conducted on bread that has been given functionality by adding kelp, dried seaweed, mugwort, spirulina, etc. (J Korean Soc Food Sci Nutr 48(11): 1244-1252, 2019).
특히, 빵과 같은 밀가루 음식은 많게는 93%의 섭취자에 대하여 소화불량 증상을 유발하는 것으로 보고된 바 있으며, 실제로 많은 사람들이 빵을 섭취한 후 속이 불편한 증상 또는 소화 불량을 나타내는 경우가 많다. 따라서, 밀가루 음식인 빵을 섭취하더라도 소화에 부담이 없는 제빵 또는 제과 방법에 대한 관심이 증가하고 있다. In particular, flour foods such as bread have been reported to cause indigestion symptoms in as many as 93% of the consumers, and in fact, many people often show uncomfortable symptoms or indigestion after consuming bread. Therefore, there is an increasing interest in baking or confectionery methods that do not burden digestion even when bread, which is a flour food, is consumed.
한편, 양배추는 피로회복, 소화불량 등에 가장 많이 추천되는 채소 중 하나이며, 알칼리성 식품으로서 근육과 뼈를 튼튼하게 하고, 주석산과 사과산이 풍부하며 펙틴, 검 성분, 이노시톨, 탄닌 등이 함유되어 장 활동을 촉진하고 해독작용을 하며, 특히 지방 과산화억제 및 프리라디칼 소거기능의 항산화작용, 저해 등의 항염증 작용, 항암작용 등 다양한 생리활성을 지니며, 위장장애를 예방 및 개선한다고 알려져 있다. 양배추는 특히 푸른 잎 부분에 식이섬유가 풍부하고 미네랄과 비타민 종류가 풍부하여 음식에 많이 사용하고 있지만 푸른 부분은 버리고 하얀 부분을 많이 사용하나, 양배추의 푸른 부분과 비교하여 하얀 부분은 영양이 현저하게 떨어지는 문제점이 있고, 하얀 부분과 비교하여 푸른 부분은 거칠기 때문에 많이 섭취하기가 용이하지 않은 문제점이 있다. 또한, 상기 양배추는 단순히 즙, 쌈, 샐러드용으로만 사용되었을 뿐, 그 활용도가 좋지 못하며, 특히 양배추의 푸른 잎은 대부분 버려지고 있는 실정이다. 따라서, 상기 양배추의 다양한 활용방법이 요구되고 있다.On the other hand, cabbage is one of the most recommended vegetables for fatigue recovery and indigestion. It is known to promote and detoxify, has various physiological activities such as anti-inflammatory action, anti-cancer action such as antioxidant action and inhibition of fat peroxidation inhibition and free radical scavenging function, and prevents and improves gastrointestinal disorders. Cabbage is especially rich in dietary fiber in the green leaf part and rich in minerals and vitamins, so it is used a lot in food, but the green part is discarded and the white part is used a lot. There is a problem of falling, and since the blue part is rough compared to the white part, there is a problem that it is not easy to ingest a lot. In addition, the cabbage is simply used only for juice, wraps, and salads, and its utilization is not good, and in particular, most of the green leaves of cabbage are discarded. Therefore, various utilization methods of the cabbage are required.
특허문헌 1(대한민국 등록특허공보 제 10-2328001 호)은 양배추를 함유하여 빵을 제조함으로써, 위에 부담을 주지 않고, 위장장애를 예방하며, 식감 및 풍미가 우수하고, 빵의 노화 현상을 지연시키는 양배추를 이용한 빵 반죽의 제조방법 및 그 반죽을 이용한 빵을 개시한다. Patent Document 1 (Korean Registered Patent Publication No. 10-2328001) discloses that by preparing bread containing cabbage, it does not burden the stomach, prevents gastrointestinal disorders, has excellent texture and flavor, and delays the aging of bread. A method for manufacturing bread dough using cabbage and bread using the dough are disclosed.
또한, 마(麻, yam)는 전분이 주성분으로 15∼20％ 들어있고, 단백질에는 아르기닌, 히스티딘, 라이신, 트립토판, 페닐알라닌, 티로신, 시스틴, 메치오닌, 트레오닌 등의 아미노산이 들어 있어 매우 우수한 편이며, 당단백질로서 뮤신은 예부터 한방에서 산약이라 불리며 자양강장제로 이용되어 왔고, 미네랄로서는 칼륨, 나트륨, 칼슘, 마그네슘 등이 들어있는 알칼리성 식품이다. 그 밖에도 아밀라제, 폴리페놀라제, 산화효소, 요소분해효소, 카탈라제 등의 효소가 많아 소화작용을 돕는 효능이 있다.In addition, hemp (麻, yam) contains 15 to 20% of starch as a main component, and protein contains amino acids such as arginine, histidine, lysine, tryptophan, phenylalanine, tyrosine, cystine, methionine, and threonine, which is very good. As a glycoprotein, mucin has been called a sanyak in oriental medicine since ancient times and has been used as a nutrient tonic, and as minerals, it is an alkaline food containing potassium, sodium, calcium, magnesium, and the like. In addition, there are many enzymes such as amylase, polyphenolase, oxidase, urease, and catalase, which are effective in helping digestion.
특허문헌 2(대한민국 등록특허공보 제 10-1349590 호)는 마 즙액, 율무분말, 도라지분말, 꿀, 오미자진액, 용안육액을 포함하는 혼합액을 이용하여 항산화 효과와 항염증 효과가 뛰어난 겔형의 건강식품을 제조하는 방법을 제안한다. Patent Document 2 (Korean Registered Patent Publication No. 10-1349590) is a gel-type health food with excellent antioxidant and anti-inflammatory effects by using a mixed solution containing marijuana juice, adlay powder, bellflower root powder, honey, Schizandra chinensis extract, and longan meat proposes a method for manufacturing
본 발명은 빵 반죽에 양배추 추출물 뿐만 아니라 마 추출물을 가미함으로써 특허문헌 1에 따라 제조된 빵에 비해 맛, 향(풍미), 식감, 소화도를 보다 개선하는 것을 제 1의 기술적 과제로 한다. A first technical problem of the present invention is to further improve the taste, aroma (flavor), texture, and digestibility compared to bread prepared according to Patent Document 1 by adding cabbage extract as well as hemp extract to bread dough.
그러나, 본 발명자들은 빵 반죽에 마 추출물이 더 가미됨으로써 맛, 풍미, 식감, 소화도는 개선되지만, 빵의 성형성이 떨어짐으로써 외관의 완성도나 내상의 조직감이 떨어진다는 사실을 발견하였다. However, the present inventors have found that the taste, flavor, texture, and digestibility are improved by adding hemp extract to the bread dough, but the formability of the bread is deteriorated, resulting in poor appearance and texture.
따라서, 본 발명자들은 양배추 추출물이 가미된 빵 반죽에 마 추출물을 부가하되, 최적의 함량을 가미함으로서 맛, 향(풍미), 식감, 소화도 및 외관 모두를 기본적인 품질 이상으로 구현할 수 있음을 발견하였다. Therefore, the present inventors found that taste, aroma (flavor), texture, digestibility, and appearance could all be implemented with more than basic quality by adding hemp extract to bread dough with cabbage extract added, but adding the optimal content. .
본 발명은 양배추 추출물이 가미된 빵 반죽에 첨가되는 마 추출물의 최적 함량을 찾아내는 것을 제 2의 기술적 과제로 한다. The present invention makes it a second technical task to find the optimal content of hemp extract added to bread dough with cabbage extract.
상술한 기술적 과제를 달성하기 위한 본 발명의 제 1 양태에 따른 빵 반죽 베이스는, 밀가루 100중량부에 대해 양배추 추출물 40중량부, 양배추 발효종 30중량부, 양배추 탕종 30중량부, 마즙 30~40중량부, 설탕 20중량부, 소금 3중량부, 버터 15중량부, 이스트 2중량부, 계란 10중량부를 혼합한 것을 특징으로 한다. Bread dough base according to the first aspect of the present invention for achieving the above-described technical problem, 40 parts by weight of cabbage extract, 30 parts by weight of cabbage fermented species, 30 parts by weight of cabbage broth, 30 to 40 parts by weight of horseradish based on 100 parts by weight of wheat flour It is characterized by mixing 20 parts by weight of sugar, 3 parts by weight of salt, 15 parts by weight of butter, 2 parts by weight of yeast, and 10 parts by weight of eggs.
본 발명의 다른 제 2 양태에 따른 발효 빵은, 밀가루 100중량부에 대해 양배추 추출물 40중량부, 양배추 발효종 30중량부, 양배추 탕종 30중량부, 마즙 30~40중량부, 설탕 20중량부, 소금 3중량부, 버터 15중량부, 이스트 2중량부, 계란 10중량부를 포함하는 것을 특징으로 한다. Fermented bread according to another second aspect of the present invention, based on 100 parts by weight of wheat flour, 40 parts by weight of cabbage extract, 30 parts by weight of fermented cabbage, 30 parts by weight of cabbage broth, 30 to 40 parts by weight of seaweed, 20 parts by weight of sugar, It is characterized in that it comprises 3 parts by weight of salt, 15 parts by weight of butter, 2 parts by weight of yeast, and 10 parts by weight of eggs.
본 발명의 상기 제 2 양태에 따른 발효 빵에 있어서, 상기 양배추 발효종은 35℃의 온도에서 양배추 추출물 100중량부에 밀가루 100중량부, 이스트 1중량부를 투입하고, 혼합한 후 5℃의 저온에서 24시간 동안 숙성시켜 제조되는 것을 특징으로 한다. In the fermented bread according to the second aspect of the present invention, the cabbage fermented species is added to 100 parts by weight of cabbage extract, 100 parts by weight of wheat flour, and 1 part by weight of yeast at a temperature of 35 ° C. After mixing, at a low temperature of 5 ° C. It is characterized in that it is prepared by aging for 24 hours.
본 발명의 상기 제 2 양태에 따른 발효 빵에 있어서, 상기 양배추 탕종은 85℃의 온도에서 양배추 추출물 100중량부에 밀가루 100중량부, 비타민 C 1중량부를 넣어 혼합시키고, 호화시킨 후 5℃의 저온에서 24시간 동안 숙성시켜 제조되는 것을 특징으로 한다. In the fermented bread according to the second aspect of the present invention, the cabbage soup is mixed by adding 100 parts by weight of wheat flour and 1 part by weight of vitamin C to 100 parts by weight of cabbage extract at a temperature of 85 ° C. It is characterized in that it is prepared by aging for 24 hours in.
본 발명의 또 다른 제 3 양태에 따른 빵 반죽의 제조방법은, 양배추를 절단하여 열수에서 추출한 후 여과하는 것에 의해 양배추 추출물을 제조하는 단계; 생마를 갈아서 마즙을 제조하는 단계; 상기 양배추 추출물을 이용하여 양배추 발효종을 제조하는 단계; 상기 양배추 추출물을 이용하여 양배추 탕종을 제조하는 단계; 및 밀가루 100중량부에 대해 상기 양배추 추출물 40중량부, 상기 양배추 발효종 30중량부, 상기 양배추 탕종 30중량부, 상기 마즙 30~40중량부, 설탕 20중량부, 소금 3중량부, 버터 15중량부, 이스트 2중량부, 계란 10중량부를 혼합하는 단계;를 포함하는 것을 특징으로 한다. A method for producing bread dough according to another third aspect of the present invention includes preparing cabbage extract by cutting cabbage, extracting it in hot water, and then filtering it; Grinding raw yam to produce yam juice; Preparing a fermented cabbage species using the cabbage extract; Preparing cabbage soup using the cabbage extract; And 40 parts by weight of the cabbage extract, 30 parts by weight of the cabbage fermented species, 30 parts by weight of the cabbage soup, 30 to 40 parts by weight of the seaweed, 20 parts by weight of sugar, 3 parts by weight of salt, 15 parts by weight of butter, based on 100 parts by weight of wheat flour It is characterized by including; part, mixing 2 parts by weight of yeast, 10 parts by weight of eggs.
본 발명의 상기 제 3 양태에 따른 빵 반죽의 제조방법에 있어서, 상기 양배추 발효종을 제조하는 단계는, 35℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 이스트 1중량부를 투입하고, 혼합한 후 5℃의 저온에서 24시간 동안 숙성시키는 것을 특징으로 한다. In the method for producing bread dough according to the third aspect of the present invention, in the step of preparing the fermented cabbage, 100 parts by weight of wheat flour and 1 part by weight of yeast are added to 100 parts by weight of the cabbage extract at a temperature of 35 ° C. , After mixing, it is characterized in that it is aged for 24 hours at a low temperature of 5 ° C.
본 발명의 상기 제 3 양태에 따른 빵 반죽의 제조방법에 있어서, 상기 양배추 탕종을 제조하는 단계는, 85℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 비타민 C 1중량부를 넣어 혼합시키고, 호화시킨 후 5℃의 저온에서 24시간 동안 숙성시키는 것을 특징으로 한다. In the bread dough manufacturing method according to the third aspect of the present invention, the step of preparing the cabbage soup is, 100 parts by weight of wheat flour and 1 part by weight of vitamin C are mixed with 100 parts by weight of the cabbage extract at a temperature of 85 ° C. It is characterized by aging for 24 hours at a low temperature of 5 ° C. after gelatinization.
본 발명의 또 다른 제 4 양태에 따른 발효 빵의 제조방법은, 양배추를 절단하여 열수에서 추출한 후 여과하는 것에 의해 양배추 추출물을 제조하는 단계; 생마를 갈아서 마즙을 제조하는 단계; 35℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 이스트 1중량부를 투입하고, 혼합한 후 5℃의 저온에서 24시간 동안 숙성시켜 양배추 발효종을 제조하는 단계; 85℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 비타민 C 1중량부를 넣어 혼합시키고, 호화시킨 후 5℃의 저온에서 24시간 동안 숙성시켜 양배추 탕종을 제조하는 단계; 밀가루 100중량부에 대해 상기 양배추 추출물 40중량부, 상기 양배추 발효종 30중량부, 상기 양배추 탕종 30중량부, 상기 마즙 30~40중량부, 설탕 20중량부, 소금 3중량부, 버터 15중량부, 이스트 2중량부, 계란 10중량부를 혼합하는 것에 의해 빵 반죽 베이스를 제조하는 단계; 상기 빵 반죽 베이스를 성형하여 식빵 반죽을 제조하는 단계; 및 상기 식빵 반죽을 30℃온도에서 45분간 발효시키고 적당한 크기로 분할하여 가스를 제거한 후 35℃의 온도 및 80%의 습도에서 2시간 동안 2차 발효시킨 후 200℃의 오븐에서 15분간 굽는 단계를 포함하는 것을 특징으로 한다. A method for producing fermented bread according to another fourth aspect of the present invention includes preparing cabbage extract by cutting cabbage, extracting in hot water, and then filtering; Grinding raw yam to produce yam juice; Preparing fermented cabbage by adding 100 parts by weight of flour and 1 part by weight of yeast to 100 parts by weight of the cabbage extract at a temperature of 35 ° C, mixing and aging at a low temperature of 5 ° C for 24 hours; 100 parts by weight of wheat flour and 1 part by weight of vitamin C were added to 100 parts by weight of the cabbage extract at a temperature of 85 ° C, mixed, gelatinized, and then aged at a low temperature of 5 ° C for 24 hours to prepare a cabbage soup; Based on 100 parts by weight of wheat flour, 40 parts by weight of the cabbage extract, 30 parts by weight of the fermented cabbage species, 30 parts by weight of the cabbage broth soup, 30 to 40 parts by weight of the seaweed, 20 parts by weight of sugar, 3 parts by weight of salt, 15 parts by weight of butter , Preparing a bread dough base by mixing 2 parts by weight of yeast and 10 parts by weight of eggs; Forming the bread dough base to prepare bread dough; And fermenting the bread dough at a temperature of 30 ° C. for 45 minutes, dividing it into appropriate sizes to remove gas, secondary fermentation for 2 hours at a temperature of 35 ° C. and humidity of 80%, and then baking in an oven at 200 ° C. for 15 minutes. It is characterized by including.
본 발명에 따른 발효 빵은 양배추 추출물이나 마즙과 같은 천연물을 함유하기 때문에 소화율이 현저히 개선되는 것이 특징이다. 또한, 본 발명에 따른 발효 빵은 양배추 추출물이나 마즙과 같은 천연물을 함유함에 따라 영양 성분이 월등히 높고, 맛, 풍미, 식감 등이 뛰어나다. The fermented bread according to the present invention is characterized by significantly improved digestibility because it contains natural substances such as cabbage extract or seaweed. In addition, as the fermented bread according to the present invention contains natural products such as cabbage extract or yam juice, its nutritional content is significantly high, and the taste, flavor, texture, and the like are excellent.
본 명세서에 첨부되는 다음의 도면들은 본 발명의 바람직한 실시예를 예시하는 것이며, 후술되는 발명의 상세한 설명과 함께 본 발명의 기술사상을 더욱 이해시키는 역할을 하는 것이므로, 본 발명은 그러한 도면에 기재된 사항에만 한정되어 해석되어서는 아니된다.
도 1은 본 발명의 실시예에 따른 발효 빵 샘플과 비교예에 따른 발효 빵 샘플의 외관 및 내상 사진을 비교하여 도시한 도면이다. The following drawings attached to this specification illustrate preferred embodiments of the present invention, and together with the detailed description of the present invention serve to further understand the technical idea of the present invention, the present invention is the details described in such drawings should not be construed as limited to
1 is a diagram showing a comparison of external and internal pictures of fermented bread samples according to an embodiment of the present invention and fermented bread samples according to a comparative example.
이하에서 본 발명의 구현예를 상세하게 설명하기로 한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며, 따라서 여기에서 설명하는 실시예로 한정되는 것은 아니다. Hereinafter, embodiments of the present invention will be described in detail. However, the present invention may be embodied in many different forms and, therefore, is not limited to the embodiments described herein.
명세서 전체에서, 어떤 부분이 다른 부분과 "연결(접속, 접촉, 결합)"되어 있다고 할 때, 이는 "직접적으로 연결"되어 있는 경우뿐 아니라, 그 중간에 다른 부재를 사이에 두고 "간접적으로 연결"되어 있는 경우도 포함한다. 또한, 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 구비할 수 있다는 것을 의미한다. Throughout the specification, when a part is said to be "connected (connected, contacted, combined)" with another part, this is not only "directly connected", but also "indirectly connected" with another member in between. "Including cases where In addition, when a part "includes" a certain component, it means that it may further include other components without excluding other components unless otherwise stated.
본 명세서에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. Terms used in this specification are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "have" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.
명세서에서 사용한 용어는 단지 특정한 구현예(태양, 態樣, aspect)(또는 실시예)를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 출원에서, ~포함하다~ 또는 ~이루어진다~ 등의 용어는 명세서 상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부분품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부분품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다. Terms used in the specification are only used to describe specific embodiments (aspects, configurations, aspects) (or embodiments), and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as ~comprising~ or ~consisting of are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that it does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof. Unless defined otherwise, 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 the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they should not be interpreted in an ideal or excessively formal meaning. don't
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세하게 설명하도록 한다. 첨부된 도면은 축척에 의하여 도시되지 않았으며, 각 도면의 동일한 참조 번호는 동일한 구성 요소를 지칭한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and like reference numbers in each drawing indicate like elements.
본 발명의 "빵"은 밀가루를 주원료로 하여 소금, 설탕, 버터, 효모(이스트) 따위를 섞어 반죽하여 발효한 뒤에 불에 굽거나 찐 음식을 의미한다. 빵의 종류에는 식빵류, 도넛, 샌드위치 등의 조리빵, 크림빵, 페이스트리류, 베이글 등이 있으며, 본 발명에서 빵의 종류는 제한되지 않는다."Bread" of the present invention means food that is baked or steamed after mixing salt, sugar, butter, yeast (yeast) with wheat flour as a main ingredient, kneading and fermenting. Types of bread include bread, donuts, cooked bread such as sandwiches, cream bread, pastries, bagels, and the like, and the type of bread is not limited in the present invention.
본 발명의 용어 "발효 빵"은 밀가루에 물을 첨가하여 장시간 숙성과정을 거쳐 획득된 천연 미생물이나 스타터 균을 제빵의 원료로 사용하여 제조하는 효모빵(sourdough bread)를 의미한다. 발효 빵은 발효에 필수적인 효모 이외에도 유산균 등이 첨가되며, 이들 미생물들이 생성하는 복합적인 성분에 의하여 빵의 풍미, 신선도, 저장성, 소화성 및 영양적인 생리 기능성이 개선된다. 상기 발효 빵은 발효에 관여하는 유산균의 종류에 따라 큰 영향을 받으며, 반죽에 존재하는 유산균의 종류에 따라서 탄수화물의 유기산 전환에 따른 글루텐의 유연성과 가스 보유력, 초산과 유산의 양적인 밸런스가 달라진다.The term "fermented bread" of the present invention refers to sourdough bread prepared using natural microorganisms or starter bacteria obtained through a long aging process by adding water to wheat flour as a raw material for baking. In addition to yeast essential for fermentation, lactic acid bacteria are added to fermented bread, and the flavor, freshness, storability, digestibility, and nutritional physiological functionality of bread are improved by the complex components produced by these microorganisms. The fermented bread is greatly affected by the type of lactic acid bacteria involved in fermentation, and the flexibility and gas retention of gluten and the quantitative balance of acetic acid and lactic acid according to the conversion of carbohydrates to organic acids vary depending on the type of lactic acid bacteria present in the dough.
본 발명에서 용어 "추출물"은 용매와 추출 원료를 특정 조건 하에서 접촉시킴으로써 추출 원료에 함유된 유효성분으로 원료에 함유된 성분을 분리해 낼 수 있다면, 추출 방법이나 유효성분의 종류에 무관하게 모두 포함될 수 있다. 예컨대, 물이나 유기용매를 이용하여 원료로부터 용매에 용해되는 성분을 추출한 것, 원료의 특정 성분, 예컨대 오일과 같은 특정 성분만을 추출하여 얻어진 것 등을 모두 포함할 수 있다. 상기 추출물은 건조 후 분말화하거나, 열수 추출법, 에탄올 추출법 등 종래 알려진 다양한 추출법에 의해 수득할 수 있다. In the present invention, the term "extract" refers to the active ingredient contained in the extraction material by contacting the solvent and the extraction material under specific conditions, and if the component contained in the raw material can be separated, it will be included regardless of the extraction method or the type of active ingredient. can For example, those obtained by extracting a component soluble in a solvent from a raw material using water or an organic solvent, and those obtained by extracting only a specific component such as oil from a raw material may be included. The extract may be powdered after drying, or obtained by various conventionally known extraction methods such as hot water extraction and ethanol extraction.
본 발명의 "빵 반죽 베이스"는 빵을 제조하기 위하여 당업계에서 일반적으로 사용되는 빵 반죽을 의미하며, 구체적으로, 강력분 또는 중력분의 밀가루, 물, 이스트, 설탕, 소금, 및 버터 등의 유지류를 포함할 수 있으며, 우유, 생크림 및 계란 등을 추가로 포함할 수 있다.The "bread dough base" of the present invention refers to bread dough generally used in the art to manufacture bread, and specifically, fats and oils such as strong or medium flour, water, yeast, sugar, salt, and butter It may contain, and may further include milk, fresh cream, eggs, and the like.
본 발명의 양배추(Brassica oleracea)는 십자화과 초본으로 원산지는 지중해 연안이다. 양배추에는 비타민 C와 칼슘이 다량 함유된 편이며, 글루고시놀레이트(glucosinolate)라는 독특한 생리활성물질이 함유되어 있고, phenolic acids, flavonols, anthocyanidins 등과 같은 천연 페놀 화합물을 함유하고 있다. 여러 연구에 의하면 양배추 추출물 처리로 위암, 간암, 전립선암 등의 암세포 증식이 억제되었으며, 양배추에 포함된 글루코시놀레이트와 이들의 가수분해 물질은 면역 기능을 활성화시키는 것으로 알려져 있다 (Korean J Food Sci Technol 47(2): 184-190, 2015). 또한, 양배추 생즙은 빈혈, 위궤양, 위장 장애, 당뇨병에 효과가 있으며 피를 맑게 해주는 것으로 알려져 있다.Cabbage (Brassica oleracea) of the present invention is a cruciferous herb and its origin is the Mediterranean coast. Cabbage contains a large amount of vitamin C and calcium, contains a unique physiologically active substance called glucosinolate, and contains natural phenolic compounds such as phenolic acids, flavonols, and anthocyanidins. According to several studies, the growth of cancer cells such as stomach cancer, liver cancer, and prostate cancer was suppressed by cabbage extract treatment, and glucosinolates contained in cabbage and their hydrolyzed substances are known to activate the immune function (Korean J Food Sci Technol 47(2): 184-190, 2015). In addition, raw cabbage juice is effective for anemia, stomach ulcers, gastrointestinal disorders, and diabetes, and is known to purify the blood.
본 발명의 마는 마과에 속하는 다년생 덩굴식물으로서, 중국이 원산지이며 한국, 중국, 일본, 대만 등지에 분포하며 예로부터 강장식품으로 널리 알려져 왔다. 한방의 고전에는 마가 기운을 돋워 주며 근육을 성장시키고 귀와 눈을 밝게 해주는 것으로 기록되어 있다. 마는 전분이 주성분으로 15~20％ 들어있고, 단백질에는 아르기닌, 히스티딘, 라이신, 트립토판, 페닐알라닌, 티로신, 시스틴, 메치오닌, 트레오닌 등의 아미노산이 들어 있어 매우 우수한 편이며, 당단백질로서 뮤신은 예로부터 한방에서 산약이라 불리며 자양강장제로 이용되어 왔고, 미네랄로서는 칼륨, 나트륨, 칼슘, 마그네슘 등이 들어있는 알칼리성 식품이다. 그 밖에도 아밀라제, 폴리페놀라제, 산화효소, 요소분해효소, 카탈라제 등의 효소가 많아 소화작용을 돕는 효능이 있다.The hemp of the present invention is a perennial vine plant belonging to the hemp family, and is native to China, distributed in Korea, China, Japan, Taiwan, etc., and has been widely known as a tonic food since ancient times. In the classics of oriental medicine, it is recorded that yam invigorates, grows muscles, and brightens ears and eyes. Hemp contains 15-20% of starch as the main component, and protein contains amino acids such as arginine, histidine, lysine, tryptophan, phenylalanine, tyrosine, cystine, methionine, and threonine, which are very excellent. It is called Sanyak and has been used as a nutritional tonic, and is an alkaline food containing potassium, sodium, calcium, and magnesium as minerals. In addition, there are many enzymes such as amylase, polyphenolase, oxidase, urease, and catalase, which are effective in helping digestion.
본 발명의 가장 큰 특징은 양배추와 마를 빵의 제조에 이용함으로써, 위장장애를 예방 및 개선하고, 맛, 풍미, 식감, 소화력을 개선하며, 빵에 부족한 영양 성분을 부가하는데 있다. The biggest feature of the present invention is to prevent and improve gastrointestinal disorders, improve taste, flavor, texture, and digestibility, and add nutrients lacking in bread by using cabbage and dried bread for manufacturing.
특히, 본 발명에 따른 빵 반죽 베이스는 강력분 또는 중력분의 밀가루, 물, 이스트, 설탕, 소금, 및 계란 이외에 건강성과 기능성을 향상시키기 위한 천연물질로 양배추 추추물, 양배추 발효종, 양배추 탕종 및 마즙을 첨가하는 것을 특징으로 한다. 특히, 본 발명에 따른 빵 반죽 베이스는 밀가루 100중량부에 대하여 양배추 추출물 40중량부, 양배추 발효종 30중량부, 양배추 탕종 30중량부, 마즙 30~40중량부를 포함하는 것을 특징으로 한다. In particular, the bread dough base according to the present invention includes cabbage extract, cabbage fermented species, cabbage soup and horseradish as natural substances to improve health and functionality in addition to flour, water, yeast, sugar, salt, and eggs of strong or medium flour. characterized in that it is added. In particular, the bread dough base according to the present invention is characterized by comprising 40 parts by weight of cabbage extract, 30 parts by weight of fermented cabbage, 30 parts by weight of cabbage broth, and 30 to 40 parts by weight of seaweed based on 100 parts by weight of wheat flour.
이하에서, 상술한 본 발명에 따른 건강한 발효 빵을 제조하는 방법을 상세히 설명한다. Hereinafter, a method for producing healthy fermented bread according to the present invention described above will be described in detail.
<양배추 추출물의 제조><Preparation of Cabbage Extract>
먼저, 양배추를 준비하되, 양배추는 하얀 부분은 물론 푸른 부분 역시 함께 사용할 수 있다. 이렇게 준비한 양배추를 세척하여 절단기에서 일정한 크기로 절단한 후 양배추의 양분이 파괴되지 않는 온도인 85℃~95℃의 열수에서 15분 동안 추출 후 여과하여 본 발명에 따른 양배추 추출물(양배추 즙)을 제조한다. First, prepare the cabbage, but you can use the white part of the cabbage as well as the green part. After washing the prepared cabbage, cutting it into a certain size with a cutter, extracting for 15 minutes in hot water at 85 ℃ ~ 95 ℃, which is a temperature at which the nutrients of cabbage are not destroyed, and filtering to prepare cabbage extract (cabbage juice) according to the present invention do.
<생마 추출물의 제조><Preparation of raw horse extract>
다음으로, 생마를 갈아서 30메쉬(535㎛) 이하의 체를 통과시켜 마즙(생마즙)을 제조한다. Next, raw yam is ground and passed through a sieve of 30 mesh (535 μm) or less to produce yam juice (fresh horse juice).
<양배추 발효종의 제조><Manufacture of fermented cabbage species>
35℃~40℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 이스트 1중량부를 투입하고, 혼합한 후 5℃~8℃의 저온에서 24시간 동안 숙성시켜 양배추 발효종을 제조한다. At a temperature of 35 ° C. to 40 ° C., 100 parts by weight of wheat flour and 1 part by weight of yeast are added to 100 parts by weight of the cabbage extract, mixed, and then aged at a low temperature of 5 ° C. to 8 ° C. for 24 hours to prepare fermented cabbage species.
<양배추 탕종의 제조><Manufacture of Cabbage Soup>
85℃~95℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 비타민 C 1중량부를 넣어 혼합시키고, 호화(gelatinization:밀가루를 물과 함께 가열하면 온도가 올라가면서 전분이 물을 더 흡수해 풀 같은 점성으로 변화하는 것)시킨 후 5℃~8℃의 저온에서 24시간 동안 숙성시켜 양배추 탕종을 제조한다. At a temperature of 85 ° C. to 95 ° C., 100 parts by weight of wheat flour and 1 part by weight of vitamin C are added to 100 parts by weight of the cabbage extract and mixed, and gelatinization (gelatinization: when the flour is heated with water, the starch absorbs more water as the temperature rises) After changing to a seaweed-like viscosity), it is aged for 24 hours at a low temperature of 5 ℃ ~ 8 ℃ to prepare cabbage soup.
<빵 반죽 베이스(base)의 제조><Manufacture of bread dough base>
밀가루 100중량부에 대해 상기 양배추 추출물 40중량부, 상기 양배추 발효종 30중량부, 상기 양배추 탕종 30중량부, 상기 마즙 30~40중량부, 설탕 20중량부, 소금 3중량부, 버터 15중량부, 이스트 2중량부, 계란 10중량부를 혼합하여 본 발명에 따른 빵 반죽 베이스를 제조한다. Based on 100 parts by weight of wheat flour, 40 parts by weight of the cabbage extract, 30 parts by weight of the fermented cabbage species, 30 parts by weight of the cabbage broth soup, 30 to 40 parts by weight of the seaweed, 20 parts by weight of sugar, 3 parts by weight of salt, 15 parts by weight of butter , 2 parts by weight of yeast, 10 parts by weight of eggs are mixed to prepare a bread dough base according to the present invention.
<발효 빵의 제조><Manufacture of fermented bread>
상기 빵 반죽 베이스를 성형하여 식빵 반죽을 제조하고, 이 식빵 반죽을 30℃ 온도에서 45분간 발효시키고 적당한 크기로 분할하여 가스를 제거한 후 35℃의 온도 및 80%의 습도에서 2시간 동안 2차 발효시킨 후 200℃의 오븐에서 15분간 구워 본 발명에 따른 발효 빵을 제조한다. Bread dough is prepared by molding the bread dough base, and the bread dough is fermented at 30° C. for 45 minutes, divided into appropriate sizes to remove gas, and then secondary fermentation at 35° C. and 80% humidity for 2 hours. After baking in an oven at 200 ° C. for 15 minutes, fermented bread according to the present invention is prepared.
본 발명에 따른 발효 빵은 양배추 추출물이나 마즙과 같은 천연물을 함유하기 때문에 소화율이 현저히 개선되는 것이 특징이다. 또한, 본 발명에 따른 발효 빵은 양배추 추출물이나 마즙과 같은 천연물을 함유함에 따라 영양 성분이 월등히 높고, 맛, 풍미, 식감 등이 뛰어나다. The fermented bread according to the present invention is characterized by significantly improved digestibility because it contains natural substances such as cabbage extract or seaweed. In addition, as the fermented bread according to the present invention contains natural products such as cabbage extract or yam juice, its nutritional content is significantly high, and the taste, flavor, texture, and the like are excellent.
다만, 빵 반죽 베이스에 너무 많은 마즙을 혼합하게 되면, 제조되는 발효 빵의 외관이 현저히 훼손되는 단점이 존재하고, 혼합되는 마즙의 함량을 너무 적게 조절하면 맛, 풍미, 식감, 소화력의 개선 효과가 떨어진다. 따라서, 본 발명의 특징은 발효 빵을 제조하기 위한 빵 반죽 베이스에 첨가되는 마즙의 함량을 밀가루 100중량부에 대해 30~40중량부로 조절한 것이 특징이다. However, if too much horse juice is mixed with the bread dough base, there is a disadvantage that the appearance of the fermented bread produced is significantly damaged. It falls. Therefore, the feature of the present invention is that the content of horseradish added to the bread dough base for producing fermented bread is adjusted to 30 to 40 parts by weight based on 100 parts by weight of flour.
이하에서, 본 발명의 특징을 반영하는 실시예와 그 비교예들에 대하여 맛, 풍미, 식감, 소화도 및 외관을 평가하기 위하여 관능평가(사람의 감각에 의해 측정하는 심리 계측법)를 실시하였다. Hereinafter, sensory evaluation (psychometry measured by human senses) was conducted to evaluate the taste, flavor, mouthfeel, digestibility and appearance of the Examples and Comparative Examples reflecting the characteristics of the present invention.
실시예 1 Example 1
밀가루 100g에 양배추 추출물 40g, 양배추 발효종 30g, 양배추 탕종 30g, 마 즙 30g, 설탕 20g, 소금 3g, 버터 15g, 이스트 2g, 계란 10g을 혼합하고 반죽기로 150rpm의 속도 25℃의 온도에서 15분 동안 반죽하여 빵 반죽 베이스를 제조한다. 이 빵 반죽 베이스를 성형하여 식빵 반죽을 제조하고, 이 식빵 반죽을 30℃ 온도에서 45분간 발효시키고 적당한 크기로 분할하여 가스를 제거한 후 35℃의 온도 및 80%의 습도에서 2시간 동안 2차 발효시킨 후 200℃의 오븐에서 15분간 구워 실시예 1에 따른 발효 빵 샘플(도 1 참조)을 제조한다. Mix 100g of wheat flour with 40g of cabbage extract, 30g of fermented cabbage, 30g of cabbage broth, 30g of yam juice, 20g of sugar, 3g of salt, 15g of butter, 2g of yeast, and 10g of egg, and mix with a kneader at 150rpm and 25℃ for 15 minutes. Knead to prepare a bread dough base. The bread dough base is molded to prepare bread dough, and the bread dough is fermented at 30 ° C for 45 minutes, divided into appropriate sizes to remove gas, and then secondary fermentation at 35 ° C and 80% humidity for 2 hours. After baking in an oven at 200 ° C. for 15 minutes, a fermented bread sample according to Example 1 (see FIG. 1) was prepared.
실시예 2Example 2
밀가루 100g에 양배추 추출물 40g, 양배추 발효종 30g, 양배추 탕종 30g, 마 즙 40g, 설탕 20g, 소금 3g, 버터 15g, 이스트 2g, 계란 10g을 혼합하고 반죽기로 150rpm의 속도 25℃의 온도에서 15분 동안 반죽하여 빵 반죽 베이스를 제조한다. 이 빵 반죽 베이스를 성형하여 식빵 반죽을 제조하고, 이 식빵 반죽을 30℃ 온도에서 45분간 발효시키고 적당한 크기로 분할하여 가스를 제거한 후 35℃의 온도 및 80%의 습도에서 2시간 동안 2차 발효시킨 후 200℃의 오븐에서 15분간 구워 실시예 2에 따른 발효 빵 샘플을 제조한다. Mix 100g of wheat flour with 40g of cabbage extract, 30g of fermented cabbage, 30g of cabbage broth, 40g of yam juice, 20g of sugar, 3g of salt, 15g of butter, 2g of yeast, and 10g of egg, and mix with a kneader at 150rpm and 25℃ for 15 minutes. Knead to prepare a bread dough base. The bread dough base is molded to prepare bread dough, and the bread dough is fermented at 30 ° C for 45 minutes, divided into appropriate sizes to remove gas, and then secondary fermentation at 35 ° C and 80% humidity for 2 hours. After baking in an oven at 200 ° C. for 15 minutes, a fermented bread sample according to Example 2 was prepared.
비교예 1Comparative Example 1
밀가루 100g에 양배추 발효종 30g, 양배추 탕종 30g, 설탕 20g, 소금 3g, 버터 15g, 이스트 2g, 계란 10g을 혼합하고 반죽기로 150rpm의 속도 25℃의 온도에서 15분 동안 반죽하여 빵 반죽 베이스를 제조한다. 이 빵 반죽 베이스를 성형하여 식빵 반죽을 제조하고, 이 식빵 반죽을 30℃ 온도에서 45분간 발효시키고 적당한 크기로 분할하여 가스를 제거한 후 35℃의 온도 및 80%의 습도에서 2시간 동안 2차 발효시킨 후 200℃의 오븐에서 15분간 구워 비교예 1에 따른 발효 빵 샘플(도 1 참조)을 제조한다.Mix 30g of cabbage fermented species, 30g of cabbage soup, 20g of sugar, 3g of salt, 15g of butter, 2g of yeast, and 10g of eggs with 100g of flour and knead with a kneader at a speed of 150rpm and a temperature of 25°C for 15 minutes to prepare a bread dough base. . The bread dough base is molded to prepare bread dough, and the bread dough is fermented at 30 ° C for 45 minutes, divided into appropriate sizes to remove gas, and then secondary fermentation at 35 ° C and 80% humidity for 2 hours. After baking in an oven at 200 ° C. for 15 minutes, a fermented bread sample according to Comparative Example 1 (see FIG. 1) is prepared.
비교예 2Comparative Example 2
밀가루 100g에 양배추 추출물 40g, 양배추 발효종 30g, 양배추 탕종 30g, 설탕 20g, 소금 3g, 버터 15g, 이스트 2g, 계란 10g을 혼합하고 반죽기로 150rpm의 속도 25℃의 온도에서 15분 동안 반죽하여 빵 반죽 베이스를 제조한다. 이 빵 반죽 베이스를 성형하여 식빵 반죽을 제조하고, 이 식빵 반죽을 30℃ 온도에서 45분간 발효시키고 적당한 크기로 분할하여 가스를 제거한 후 35℃의 온도 및 80%의 습도에서 2시간 동안 2차 발효시킨 후 200℃의 오븐에서 15분간 구워 비교예 2에 따른 발효 빵 샘플(도 1 참조)을 제조한다. Mix 40g of cabbage extract, 30g of cabbage fermented species, 30g of cabbage soup, 20g of sugar, 3g of salt, 15g of butter, 2g of yeast, and 10g of eggs with 100g of wheat flour and knead with a kneader at a speed of 150rpm and a temperature of 25℃ for 15 minutes to make bread dough make the base The bread dough base is molded to prepare bread dough, and the bread dough is fermented at 30 ° C for 45 minutes, divided into appropriate sizes to remove gas, and then secondary fermentation at 35 ° C and 80% humidity for 2 hours. After baking in an oven at 200 ° C. for 15 minutes, a fermented bread sample according to Comparative Example 2 (see FIG. 1) is prepared.
비교예 3Comparative Example 3
밀가루 100g에 양배추 추출물 40g, 양배추 발효종 30g, 양배추 탕종 30g, 마 즙 29g, 설탕 20g, 소금 3g, 버터 15g, 이스트 2g, 계란 10g을 혼합하고 반죽기로 150rpm의 속도 25℃의 온도에서 15분 동안 반죽하여 빵 반죽 베이스를 제조한다. 이 빵 반죽 베이스를 성형하여 식빵 반죽을 제조하고, 이 식빵 반죽을 30℃ 온도에서 45분간 발효시키고 적당한 크기로 분할하여 가스를 제거한 후 35℃의 온도 및 80%의 습도에서 2시간 동안 2차 발효시킨 후 200℃의 오븐에서 15분간 구워 비교예 3에 따른 발효 빵 샘플(도 1 참조)을 제조한다. Mix 100g of wheat flour with 40g of cabbage extract, 30g of fermented cabbage, 30g of cabbage broth, 29g of yam juice, 20g of sugar, 3g of salt, 15g of butter, 2g of yeast, and 10g of egg, and mix with a kneader at 150rpm and 25℃ for 15 minutes. Knead to prepare a bread dough base. The bread dough base is molded to prepare bread dough, and the bread dough is fermented at 30 ° C for 45 minutes, divided into appropriate sizes to remove gas, and then secondary fermentation at 35 ° C and 80% humidity for 2 hours. After baking in an oven at 200 ° C. for 15 minutes, a fermented bread sample according to Comparative Example 3 (see FIG. 1) is prepared.
비교예 4Comparative Example 4
밀가루 100g에 양배추 추출물 40g, 양배추 발효종 30g, 양배추 탕종 30g, 마 즙 41g, 설탕 20g, 소금 3g, 버터 15g, 이스트 2g, 계란 10g을 혼합하고 반죽기로 150rpm의 속도 25℃의 온도에서 15분 동안 반죽하여 빵 반죽 베이스를 제조한다. 이 빵 반죽 베이스를 성형하여 식빵 반죽을 제조하고, 이 식빵 반죽을 30℃ 온도에서 45분간 발효시키고 적당한 크기로 분할하여 가스를 제거한 후 35℃의 온도 및 80%의 습도에서 2시간 동안 2차 발효시킨 후 200℃의 오븐에서 15분간 구워 비교예 4에 따른 발효 빵 샘플(도 1 참조)을 제조한다. Mix 100g of wheat flour with 40g of cabbage extract, 30g of fermented cabbage, 30g of cabbage soup, 41g of yam juice, 20g of sugar, 3g of salt, 15g of butter, 2g of yeast, and 10g of egg, and mix with a kneader at 150rpm and 25℃ for 15 minutes. Knead to prepare a bread dough base. The bread dough base is molded to prepare bread dough, and the bread dough is fermented at 30 ° C for 45 minutes, divided into appropriate sizes to remove gas, and then secondary fermentation at 35 ° C and 80% humidity for 2 hours. After baking in an oven at 200 ° C. for 15 minutes, a fermented bread sample according to Comparative Example 4 (see FIG. 1) is prepared.
<실험예><Experimental example>
상기 실시예 1, 실시예 2 및 비교예 1 내지 비교예 4에 대하여 관능평가를 실시하였다. 상기 관능평가는 관능평가에 경험이 있는 20~50대의 성인남녀 50명을 선정하여 실시하였다. 본 발명의 실시예 1, 실시예 2 및 비교예 1 내지 비교예 4의 발효 빵 샘플을 제공하고, 식감, 향(풍미), 맛, 외관 및 전체 기호도에 대하여 10점 채점법을 이용하여 평가하였다. 그 결과를 아래 [표 1]에 나타내었다. Sensory evaluation was performed on Examples 1 and 2 and Comparative Examples 1 to 4. The sensory evaluation was conducted by selecting 50 adult men and women in their 20s to 50s who had experience in sensory evaluation. Fermented bread samples of Examples 1, 2 and Comparative Examples 1 to 4 of the present invention were provided and evaluated for texture, aroma (flavor), taste, appearance and overall acceptability using a 10-point scoring method. The results are shown in [Table 1] below.
상기 [표 1]을 참조하면, 실시예 1 및 실시예 2의 발효 빵은 맛, 향(풍미), 식감, 소화도, 외관 및 전체적인 기호도가 모두 기준 점수인 8점을 넘어서고 있다. 그러나, 양배추 추출물과 마즙을 넣지 않은 비교예 1의 발효 빵은 외관을 제외한 나머지 관능평가 점수가 매우 낮고, 전체적인 기호도도 낮다. 또한, 양배추 추출물은 넣지만, 마즙은 넣지 않은 비교예 2의 발효 빵은 외관은 우수하지만, 향과 식감이 실시예들에 비해 낮고, 맛과 소화력도 상대적으로 떨어지며, 전체적인 기호도도 낮았다. 이를 통해, 빵 반죽에 양배추 추출물이나 마즙을 넣지 않으면 외관은 우수하지만, 나머지 관능평가 점수는 낮아지게 됨을 알 수 있다. Referring to [Table 1], the fermented breads of Examples 1 and 2 all exceeded the standard score of 8 in taste, aroma (flavor), texture, digestibility, appearance, and overall acceptability. However, the fermented bread of Comparative Example 1 without cabbage extract and seaweed had very low sensory evaluation scores except for the appearance, and the overall preference was also low. In addition, the fermented bread of Comparative Example 2 with cabbage extract but no lychee juice had an excellent appearance, but had lower flavor and texture than Examples, relatively poor taste and digestibility, and low overall preference. Through this, it can be seen that if cabbage extract or horseradish is not added to the bread dough, the appearance is excellent, but the rest of the sensory evaluation scores are lowered.
또한, 마즙을 실시예 1 보다 낮은 29g만 넣은 비교예 3의 발효 빵은 외관은 실시예들 보다 상대적으로 좋아지지만, 나머지 관능평가 점수는 기준점수인 8점을 하회한다. 즉, 마즙을 실시예들 보다 작게 첨가하게 되면, 맛, 향, 식감, 소화도가 전반적으로 실시예 보다 떨어지게 됨을 알 수 있다. In addition, the fermented bread of Comparative Example 3, in which only 29 g of bash was lower than that of Example 1, has a relatively better appearance than the Examples, but the rest of the sensory evaluation scores are below the reference score of 8 points. That is, it can be seen that when the horse juice is added in a smaller amount than the examples, the taste, aroma, texture, and digestibility are generally lower than those of the examples.
또한, 마즙을 실시예 2 보다 많은 41g을 넣은 비교예 4의 발효 빵은 도 1과 같이 실시예 1에 비해 외관이 현저히 떨어지고, 내상의 조직감도 나빠지게 된다. 반면에, 맛, 향, 식감, 소화도와 같은 나머지 관능 지수는 비교예 3에 비해서 전반적으로 향상됨을 알 수 있다. In addition, the fermented bread of Comparative Example 4, in which 41 g of seaweed was added more than Example 2, has a significantly lower appearance than Example 1, as shown in FIG. On the other hand, it can be seen that the rest of the sensory indices such as taste, aroma, texture, and digestibility are generally improved compared to Comparative Example 3.
이와 같이, 발효 빵을 제조하되, 맛, 향(풍미), 식감, 소화도, 외관 및 전체적인 기호도를 향상시키기 위해서는 빵 반죽에 양배추 추출물과 마즙을 모두 첨가하는 것이 바람직하고, 특히, 양배추 추출물과 더불어 마즙을 첨가함에 있어서는 본 발명에 따른 실시예 1 및 실시예 2와 같이 밀가루 100중량부에 대하여 마즙을 30~40중량부 첨가하는 것이 바람직함을 알 수 있다. In this way, in order to prepare fermented bread, but to improve taste, aroma (flavor), texture, digestibility, appearance and overall acceptability, it is preferable to add both cabbage extract and horseradish to the bread dough. In particular, in addition to cabbage extract In the addition of seaweed, it can be seen that it is preferable to add 30 to 40 parts by weight of seaweed based on 100 parts by weight of wheat flour, as in Examples 1 and 2 according to the present invention.
만약, 밀가루 100중량부에 첨가되는 마즙의 함량이 30중량부를 하회하게 되면, 맛, 향, 식감, 소화도가 전반적으로 원하는 기준치를 미달하게 되고, 첨가되는 마즙의 함량이 40중량부를 초과하게 되면 외관과 내상의 조직감이 원하는 기준을 미달하게 된다. If the content of seaweed added to 100 parts by weight of wheat flour is less than 30 parts by weight, the taste, aroma, texture, and digestibility generally fall short of the desired standard value, and if the content of seaweed added exceeds 40 parts by weight The appearance and texture of the inner garment fall short of the desired standard.
따라서, 본 발명에 따른 발효 빵을 제조하기 위한 빵 반죽에는 양배추 추출물과 더불어 마즙을 밀가루 100중량부에 대하여 30~40중량부를 첨가하는 것이 바람직하다. Therefore, it is preferable to add 30 to 40 parts by weight of horseradish juice with respect to 100 parts by weight of flour in addition to the cabbage extract to the bread dough for producing fermented bread according to the present invention.
이상에서 본 발명은 비록 한정된 실시예와 도면에 의해 설명되었으나, 본 발명은 이것에 의해 한정되지 않으며 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능함은 물론이다.Although the present invention has been described above with limited examples and drawings, the present invention is not limited thereto and will be described below and the technical spirit of the present invention by those skilled in the art to which the present invention belongs. Of course, various modifications and variations are possible within the scope of the claims.
Claims (8)
상기 양배추 발효종은 35℃의 온도에서 양배추 추출물 100중량부에 밀가루 100중량부, 이스트 1중량부를 투입하고, 혼합한 후 5℃의 저온에서 24시간 동안 숙성시켜 제조되는 것을 특징으로 하는 발효 빵. According to claim 2,
The fermented cabbage is fermented bread, characterized in that prepared by adding 100 parts by weight of wheat flour and 1 part by weight of yeast to 100 parts by weight of cabbage extract at a temperature of 35 ° C., mixing, and then aging at a low temperature of 5 ° C. for 24 hours.
상기 양배추 탕종은 85℃의 온도에서 양배추 추출물 100중량부에 밀가루 100중량부, 비타민 C 1중량부를 넣어 혼합시키고, 호화시킨 후 5℃의 저온에서 24시간 동안 숙성시켜 제조되는 것을 특징으로 하는 발효 빵. According to claim 2,
The cabbage soup is prepared by mixing 100 parts by weight of wheat flour and 1 part by weight of vitamin C with 100 parts by weight of cabbage extract at a temperature of 85 ° C, gelatinizing, and aging at a low temperature of 5 ° C for 24 hours. Fermented bread, characterized in that .
생마를 갈아서 마즙을 제조하는 단계;
상기 양배추 추출물을 이용하여 양배추 발효종을 제조하는 단계;
상기 양배추 추출물을 이용하여 양배추 탕종을 제조하는 단계; 및
밀가루 100중량부에 대해 상기 양배추 추출물 40중량부, 상기 양배추 발효종 30중량부, 상기 양배추 탕종 30중량부, 상기 마즙 30~40중량부, 설탕 20중량부, 소금 3중량부, 버터 15중량부, 이스트 2중량부, 계란 10중량부를 혼합하는 단계;를 포함하는 것을 특징으로 하는 빵 반죽의 제조방법. Preparing a cabbage extract by cutting the cabbage, extracting it in hot water, and then filtering it;
Grinding raw yam to produce yam juice;
Preparing a fermented cabbage species using the cabbage extract;
Preparing cabbage soup using the cabbage extract; and
Based on 100 parts by weight of wheat flour, 40 parts by weight of the cabbage extract, 30 parts by weight of the fermented cabbage species, 30 parts by weight of the cabbage broth soup, 30 to 40 parts by weight of the seaweed, 20 parts by weight of sugar, 3 parts by weight of salt, 15 parts by weight of butter , Mixing 2 parts by weight of yeast and 10 parts by weight of eggs; bread dough manufacturing method comprising the.
상기 양배추 발효종을 제조하는 단계는, 35℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 이스트 1중량부를 투입하고, 혼합한 후 5℃의 저온에서 24시간 동안 숙성시키는 것을 특징으로 하는 빵 반죽의 제조방법. According to claim 5,
In the step of preparing the cabbage fermented species, 100 parts by weight of wheat flour and 1 part by weight of yeast are added to 100 parts by weight of the cabbage extract at a temperature of 35 ° C., mixed, and then aged at a low temperature of 5 ° C. for 24 hours. A method for producing bread dough.
상기 양배추 탕종을 제조하는 단계는, 85℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 비타민 C 1중량부를 넣어 혼합시키고, 호화시킨 후 5℃의 저온에서 24시간 동안 숙성시키는 것을 특징으로 하는 빵 반죽의 제조방법. According to claim 5,
In the step of preparing the cabbage soup, 100 parts by weight of wheat flour and 1 part by weight of vitamin C are added to 100 parts by weight of the cabbage extract at a temperature of 85 ° C., mixed, gelatinized, and then aged at a low temperature of 5 ° C. for 24 hours. A method for producing bread dough.
생마를 갈아서 마즙을 제조하는 단계;
35℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 이스트 1중량부를 투입하고, 혼합한 후 5℃의 저온에서 24시간 동안 숙성시켜 양배추 발효종을 제조하는 단계;
85℃의 온도에서 상기 양배추 추출물 100중량부에 밀가루 100중량부, 비타민 C 1중량부를 넣어 혼합시키고, 호화시킨 후 5℃의 저온에서 24시간 동안 숙성시켜 양배추 탕종을 제조하는 단계;
밀가루 100중량부에 대해 상기 양배추 추출물 40중량부, 상기 양배추 발효종 30중량부, 상기 양배추 탕종 30중량부, 상기 마즙 30~40중량부, 설탕 20중량부, 소금 3중량부, 버터 15중량부, 이스트 2중량부, 계란 10중량부를 혼합하는 것에 의해 빵 반죽 베이스를 제조하는 단계;
상기 빵 반죽 베이스를 성형하여 식빵 반죽을 제조하는 단계; 및
상기 식빵 반죽을 30℃온도에서 45분간 발효시키고 적당한 크기로 분할하여 가스를 제거한 후 35℃의 온도 및 80%의 습도에서 2시간 동안 2차 발효시킨 후 200℃의 오븐에서 15분간 굽는 단계를 포함하는 것을 특징으로 하는 발효 빵의 제조방법. Preparing a cabbage extract by cutting the cabbage, extracting it in hot water, and then filtering it;
Grinding raw yam to produce yam juice;
Preparing fermented cabbage by adding 100 parts by weight of flour and 1 part by weight of yeast to 100 parts by weight of the cabbage extract at a temperature of 35 ° C, mixing and aging at a low temperature of 5 ° C for 24 hours;
100 parts by weight of wheat flour and 1 part by weight of vitamin C were added to 100 parts by weight of the cabbage extract at a temperature of 85 ° C, mixed, gelatinized, and then aged at a low temperature of 5 ° C for 24 hours to prepare a cabbage soup;
Based on 100 parts by weight of wheat flour, 40 parts by weight of the cabbage extract, 30 parts by weight of the fermented cabbage species, 30 parts by weight of the cabbage broth soup, 30 to 40 parts by weight of the seaweed, 20 parts by weight of sugar, 3 parts by weight of salt, 15 parts by weight of butter , Preparing a bread dough base by mixing 2 parts by weight of yeast and 10 parts by weight of eggs;
Forming the bread dough base to prepare bread dough; and
After fermenting the bread dough at 30 ° C for 45 minutes, dividing into appropriate sizes to remove gas, secondary fermentation at 35 ° C and 80% humidity for 2 hours, and then baking in an oven at 200 ° C for 15 minutes. Method for producing fermented bread, characterized in that for doing.
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|---|---|---|---|---|
| KR102593102B1 (en) * | 2023-03-24 | 2023-10-30 | 정승민 | Bread manufacturing method using cabbage fermented liquid and bread manufactured thereby |
| KR102620497B1 (en) * | 2023-03-24 | 2024-01-04 | 정승민 | Cookies manufacturing method and cookies manufactured thereby |
| KR102644071B1 (en) * | 2023-03-24 | 2024-03-08 | 정승민 | Method for manufacturing baguette bread using cabbage fermented liquid and baguette bread manufactured thereby |
| KR102660523B1 (en) | 2023-03-28 | 2024-04-29 | 정승민 | Salt bread manufacturing method and salt bread manufactured thereby |
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| KR20200073527A (en) * | 2018-12-14 | 2020-06-24 | (주)파티시에이학순 | Manufacturing Method of Bread |
| KR20210080938A (en) * | 2019-12-23 | 2021-07-01 | 이석원 | Method for manufacturing dough for breads using cabbage and breads manufactured by the same |
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| KR101349590B1 (en) | 2010-12-15 | 2014-01-09 | 전라북도(농업기술원) | Manufacturing method for gel-type health food having dioscorea japonica and gel-type health food manufactured by the same |
| KR20200073527A (en) * | 2018-12-14 | 2020-06-24 | (주)파티시에이학순 | Manufacturing Method of Bread |
| KR102074254B1 (en) * | 2019-09-02 | 2020-02-06 | (주)웨스트진베이커리 | Method for manufacturing bread |
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| KR102593102B1 (en) * | 2023-03-24 | 2023-10-30 | 정승민 | Bread manufacturing method using cabbage fermented liquid and bread manufactured thereby |
| KR102620497B1 (en) * | 2023-03-24 | 2024-01-04 | 정승민 | Cookies manufacturing method and cookies manufactured thereby |
| KR102644071B1 (en) * | 2023-03-24 | 2024-03-08 | 정승민 | Method for manufacturing baguette bread using cabbage fermented liquid and baguette bread manufactured thereby |
| KR102660523B1 (en) | 2023-03-28 | 2024-04-29 | 정승민 | Salt bread manufacturing method and salt bread manufactured thereby |
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