KR102512952B1 - Manufacturing method of stone crab bread with excellent texture and preference - Google Patents

Abstract

The present invention relates to a method for manufacturing stone crab bread with excellent texture and preference, and more particularly, through the step of mixing dough raw materials for mixing eggs, milk, soju, vanilla flavor, baking powder and natural sweetener, and the mixing step of dough raw materials. Dough preparation step of mixing and diluting the dough water with the prepared mixture to prepare dough, refrigeration aging step of internally aging the dough prepared through the dough making step, and coating the dough aged through the refrigeration aging step with a natural release agent. A sediment interposition step of injecting into the formed mold and interposing the sediment, and a baking step of injecting the dough aged through the refrigeration aging step into the molding frame in which the sediment is interposed through the sediment interposition step, sealing it, and then heating to bake the dough It is done.
The stone crab bread produced through the above process has a crispy outside and a chewy inside, and shows excellent taste and aroma with improved taste, as well as being molded into the shape of a stone crab that lives in large quantities in the Yeosu area, and exhibits excellent marketability.

Description

Manufacturing method of stone crab bread with excellent texture and preference {MANUFACTURING METHOD OF STONE CRAB BREAD WITH EXCELLENT TEXTURE AND PREFERENCE}

The present invention relates to a method for manufacturing stone crab bread with excellent texture and preference, and more particularly, exhibits a crispy outside and chewy inside, improves taste and aroma, and exhibits excellent palatability. It relates to a method for manufacturing stone crab bread with excellent texture and preference, which is molded in the shape of a stone crab and exhibits excellent marketability.

Snacks such as Taiyaki, Egg Bread, and Peanut Bread are made by simply baking sweet bean paste and flour dough in an iron mold, and are popular among people because they are inexpensive. These snacks are derived from Japanese sea bream bread, which is believed to have been made for the first time at the end of the 19th century, and in recent years, there has been a change in sediment, and various sediments are applied in addition to red beans, which are loved by many people.

However, in the past, taiyaki bread, egg bread, and peanut bread have a light and savory taste due to warm warmth when freshly baked in a bread mold, but when the temperature decreases, the unique smell of flour increases, and the outer skin easily becomes damp, resulting in a crispy texture. Not only does it have the problem of reducing it, but since wheat flour is the main component, there is a possibility of causing digestive problems due to the gluten component contained in a large amount of flour, and excessive sugar content is contained in the dough manufacturing process, resulting in obesity when consumed in large quantities There was a problem that caused

Therefore, there is a demand for the manufacture of snacks that not only have excellent taste and aroma, but also have a low sugar content without causing digestive problems because they do not use wheat flour, and have a crispy outside and chewy texture inside.

On the other hand, in the Yeosu area, the mustard leaf grown in Dolsan and the stone crab that inhabit the Yeosu beach in large quantities are famous, so Dolsan leaf mustard kimchi and stone crab sauce are being manufactured, but there is no food representative of the region other than Dolsan mustard leaf mustard kimchi and stone crab paste. As a result, production of foods representing the region, such as snow crab bread in Ulsan, coffee bread in Gangneung, and Hwangnam bread in Gyeongju, is required.

Korean Patent Registration No. 10-1399639 (2014.05.20.) Korean Patent Registration No. 10-2420135 (2022.07.07.)

An object of the present invention is to show a crispy outside and chewy inside, taste and aroma are improved to show excellent taste, and molded in the shape of a stone crab that lives in a large amount in the Yeosu area. It is to provide a method for producing bread.

An object of the present invention is a dough raw material mixing step of mixing eggs, milk, soju, vanilla flavor, baking powder, and natural sweetener, a dough for preparing dough by mixing and diluting the dough with the mixture prepared through the dough raw material mixing step. Manufacturing step, refrigeration aging step of internally aging the dough prepared through the dough making step, injecting the dough matured through the refrigeration aging step into a molding mold coated with a natural release agent, and interposing sediment, and the sediment A method for producing stone crab bread with excellent texture and preference, characterized in that it consists of a baking step of injecting the dough aged through the refrigeration aging step into a molding mold interposed with sediment through the intervening step, sealing it, and then heating it to bake the dough achieved by providing

According to a preferred feature of the present invention, the mixing step of the dough raw material is 100 parts by weight of eggs, 30 to 40 parts by weight of milk, 10 to 20 parts by weight of soju, 5 to 10 parts by weight of vanilla flavor, 2 to 4 parts by weight of baking powder and natural It is made by mixing 10 to 20 parts by weight of a sweetener.

According to a more preferred feature of the present invention, the natural sweetener is composed of at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, glucose, stevia, xylitol, erythritol and allulose.

According to a more preferred feature of the present invention, in the dough raw material mixing step, 10 to 30 parts by weight of the konjac mixture, 5 to 10 parts by weight of waxy corn powder and 5 to 10 parts by weight of barley powder are further contained, relative to 100 parts by weight of the egg, The konjac mixture is composed of 100 parts by weight of konjac powder and 500 to 2000 parts by weight of an ethanol aqueous solution having a mass concentration of 10 to 20%.

According to a more preferred feature of the present invention, the dough preparation step is made by mixing 20 to 30 parts by weight of the dough water with 100 parts by weight of the mixture prepared through the dough raw material mixing step, the dough water is 100 parts by weight of purified water, It is prepared by mixing 5 to 10 parts by weight of glutinous rice powder, 1 to 2 parts by weight of black currant and 0.1 to 0.5 parts by weight of salt and heating at a temperature of 90 to 100 ° C. for 30 to 60 minutes.

According to a more preferred feature of the present invention, the refrigeration ripening step is to consist of a process of aging the dough prepared through the dough manufacturing step at a temperature of 5 to 10 ° C. for 20 to 30 hours.

According to a more preferred feature of the present invention, the sediment is made of one selected from the group consisting of red beans, cream puffs, cream cheese, sweet potatoes, and chocolate syrup.

According to a further preferred feature of the present invention, the natural release agent is made of at least one selected from the group consisting of corn margarine, butter and vegetable oil.

According to a more preferred feature of the present invention, the baking step is to be made for 8 to 12 minutes at a temperature of 170 to 190 ℃.

The method of manufacturing stone crab bread with excellent texture and preference according to the present invention has a crispy outside and chewy inside, and improves taste and aroma to show excellent taste. It shows an excellent effect of providing stone crab bread showing excellent marketability.

1 is a flow chart showing a method for manufacturing stone crab bread with excellent texture and preference according to the present invention.
2 is a photograph showing the coating of a natural release agent on a mold during the manufacturing process of stone crab bread having excellent texture and preference according to the present invention.
Figure 3 is a photograph showing the five organs of the stone crab bread with excellent texture and preference manufactured through Example 1 of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

The method for manufacturing stone crab bread with excellent texture and preference according to the present invention includes a dough mixing step (S101) of mixing eggs, milk, soju, vanilla flavor, baking powder, and natural sweetener, and the dough raw material mixing step (S101). A dough preparation step (S103) of mixing and diluting the prepared mixture with dough water to prepare a dough, a refrigeration aging step (S105) of internal aging the dough prepared through the dough making step (S103), and the refrigeration aging step ( Injecting the dough aged through S105) into a molding mold coated with a natural mold release agent and interposing sediment therebetween (S107) and the refrigeration aging step ( It consists of a baking step (S109) of injecting and sealing the aged dough through S105) and heating it to bake the dough.

The dough mixing step (S101) is a step of mixing eggs, milk, soju, vanilla flavor, baking powder and natural sweetener, 100 parts by weight of eggs, 30 to 40 parts by weight of milk, 10 to 20 parts by weight of soju, vanilla flavor It is preferably made by mixing 5 to 10 parts by weight, 2 to 4 parts by weight of baking powder, and 10 to 20 parts by weight of natural sweetener.

The shochu contains 10 to 20 parts by weight and it is preferable to use one having an alcohol content of 15 to 20%. Since the fishy smell of eggs and milk mixed in the mixing step of the dough raw material is contained, stone crab bread with excellent flavor will be provided. Not only that, but it also serves to improve preservation.

If the content of soju is less than 10 parts by weight, the above effect is insignificant, and if the content of soju exceeds 20 parts by weight, the above effect is not greatly improved, the dough becomes too thin, and the taste of the stone crab bread produced decreases undesirable because it becomes

In addition, the natural sweetener is contained in an amount of 10 to 20 parts by weight and is composed of at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, glucose, stevia, xylitol, erythritol and allulose. The sweetness is given to the stone crab bread to improve the degree of preference, but the low sugar content shows the effect of not adversely affecting the health of the eater.

If the content of the natural sweetener is less than 10 parts by weight, the above effect is insignificant, and if the content of the natural sweetener exceeds 20 parts by weight, the above effect is not greatly improved, but the texture or appearance quality of the stone crab bread is deteriorated. undesirable because it becomes

In addition, in the dough raw material mixing step (S101), 10 to 30 parts by weight of the konjac mixture, 5 to 10 parts by weight of waxy corn powder, and 5 to 10 parts by weight of barley powder may be further contained, relative to 100 parts by weight of the eggs. If the konjac mixture, waxy corn powder, and waxy barley powder are further contained, the chewy texture and savory flavor are improved, so that a more excellent stone crab bread can be provided.

At this time, the konjac mixture contains 10 to 30 parts by weight, preferably composed of 100 parts by weight of konjac powder and 500 to 2000 parts by weight of an ethanol aqueous solution having a mass concentration of 10 to 20%.

The dough containing the konjac mixture composed of the above ingredients has excellent stickiness and cohesiveness, so it does not stick well to the molding mold, plays a role in lowering the calories of the manufactured stone crab bread, and even if it is stored frozen and reheated after thawing, the appearance is improved. The advantage of providing stone crab bread that does not deteriorate is given.

If the mixing amount of the konjac mixture is less than 10 parts by weight, the above effect is insignificant, and if the mixing amount of the konjac mixture exceeds 30 parts by weight, the above effect is not greatly improved. Preferred because the preference of the prepared stone crab bread is reduced can't

The dough manufacturing step (S103) is a step of mixing and diluting the dough with the mixture prepared through the dough raw material mixing step (S101) to prepare a dough, the mixture 100 prepared through the dough raw material mixing step (S101) It is preferably formed by mixing 20 to 30 parts by weight of kneading water by weight.

At this time, the kneading water is prepared by mixing 100 parts by weight of purified water, 5 to 10 parts by weight of glutinous rice powder, 1 to 2 parts by weight of black currant and 0.1 to 0.5 parts by weight of salt and heating at a temperature of 90 to 100 ° C. for 30 to 60 minutes However, when the kneading water produced through the above process is contained, the stickiness of the dough is improved compared to when the dough is prepared by simply mixing purified water, and finally, the dough is chewy without using flour with gluten problems. Stone crab bread showing texture can be provided.

The glutinous rice powder is contained in an amount of 5 to 10 parts by weight and serves to provide starch to the kneading water to improve the viscosity, tenacity and kneading property even in a gluten-free state without using wheat flour. The glutinous rice powder If the content of is less than 5 parts by weight, the above effect is insignificant, and if the content of the glutinous rice powder exceeds 10 parts by weight, the above effect is not greatly improved and the viscosity of the dough water increases excessively, thereby improving the efficiency of the dough manufacturing process can lower

In addition, the black currant contains 1 to 2 parts by weight, and serves to improve digestion and absorption while supplying ingredients such as soluble fiber, organic acid, vitamins and minerals to the dough, and the content of the black currant is less than 1 part by weight If the above effect is insignificant, and if the content of the blackcurrant exceeds 2 parts by weight, the above effect is not greatly improved and the preference of the stone crab bread may be reduced, which is not preferable.

If the content of the number of kneading is less than 20 parts by weight, the above effect is insignificant, and if the content of the number of kneading exceeds 30 parts by weight, the above effect is not greatly improved. undesirable because there is

The refrigeration aging step (S105) is a step of internally aging the dough prepared through the dough manufacturing step (S103), and the dough manufactured through the dough manufacturing step (S103) is 20 to 30 °C at a temperature of 5 to 10 ° C. It is preferable to be made of a process of aging for a period of time, and the dough aged at the above temperature and time can be provided as stone crab bread with improved stickiness and a deep taste and aroma.

If the temperature of the refrigeration aging step (S105) is less than 5 ° C or the aging time is less than 20 hours, the above effect is insignificant, and the temperature of the refrigeration aging step (S105) exceeds 10 ° C or the aging time exceeds 30 hours. Doing so is undesirable because the dough may be broken or anaerobic fermentation may proceed without greatly improving the above effect.

The sediment intervening step (S107) is a step of injecting the dough aged through the refrigeration aging step (S105) into a mold coated with a natural release agent and interposing the sediment, the dough aged through the refrigeration aging step (S105). After injecting 100 parts by weight into a molding mold coated with a natural mold release agent, 20 to 50 parts by weight of sediment are interposed therebetween.

At this time, the sediment is preferably made of one selected from the group consisting of red beans, cream puffs, cream cheese, sweet potatoes, and chocolate syrup, and serves to improve the degree of preference by providing various tastes and textures to the stone crab bread. and can be applied in various ways depending on the type of product.

If the amount of the sediment is less than 20 parts by weight, the above effect is insignificant, and if the amount of the sediment is more than 50 parts by weight, the sediment flows to the surface of the stone crab bread and the appearance quality of the stone crab bread may deteriorate. not desirable

In addition, the natural release agent is preferably composed of at least one selected from the group consisting of corn margarine, butter, and vegetable oil. , It serves to improve the taste and aroma by being applied to the surface of the manufactured stone crab bread.

The baking step (S109) is a step of injecting the dough aged through the refrigeration ripening step (S105) into the molding mold in which the sediment is interposed through the sediment intervening step (S107), sealing it, and then heating and baking the dough. After further injecting 40 to 60 parts by weight of the dough aged through the refrigeration aging step (S105) compared to 100 parts by weight of the dough interposed in the mold with sediment through the sediment interposition step (S107), covering the lid of the mold It is preferably made of a process of sealing in such a way and heating for 8 to 12 minutes at a temperature of 170 to 190 ° C.

After the baking step (S109) consisting of the above process, the manufacture of stone crab bread with a crispy outside and chewy inside is completed. If the temperature of the baking step (S109) is less than 170 ° C or the time is less than 8 minutes, the surface of the stone crab bread It does not have a crispy texture and is not properly cooked to the inside, reducing the degree of preference. If the temperature of the baking step (S109) exceeds 190 ° C or the time exceeds 12 minutes, the surface of the stone crab bread produced is excessively carbonized and the burnt taste increases. This is undesirable because the preference is lowered due to this.

Hereinafter, the manufacturing method of stone crab bread with excellent fast texture and preference in the present invention and the physical properties of the stone crab bread produced by the manufacturing method will be described with examples.

<Preparation Example 1> Preparation of konjac mixture

A konjac mixture was prepared by mixing 100 parts by weight of konjac powder and 1250 parts by weight of an ethanol aqueous solution having a mass concentration of 15%.

<Preparation Example 2> Preparation of kneading water

100 parts by weight of purified water, 8 parts by weight of glutinous rice powder, 1.5 parts by weight of black currant and 0.3 part by weight of salt were mixed and heated at 95 ° C. for 45 minutes to prepare kneaded water.

<Example 1>

100 parts by weight of eggs, 35 parts by weight of milk, 15 parts by weight of soju (alcohol content 15%), 8 parts by weight of vanilla flavor, 3 parts by weight of baking powder, and 15 parts by weight of natural sweetener (stevia) were mixed to prepare a mixture. 100 parts by weight of the mixture prepared above and 25 parts by weight of the dough water prepared in Preparation Example 2 were added and mixed to prepare a dough, the prepared dough was aged at a temperature of 8 ° C. for 24 hours, and 100 parts by weight of the aged dough After pouring into a molding mold coated with a natural release agent (corn margarine) and interposing 35 parts by weight of sediment (red bean), 50 parts by weight of aged dough is additionally injected and the mold is covered and sealed at a temperature of 180 ° C. Through the process of baking the dough heated for 10 minutes with the furnace, a stone crab bread with excellent texture and preference was prepared.

<Example 2>

Proceed in the same manner as in Example 1, but in the process of preparing the mixture, 20 parts by weight of the konjac mixture prepared in Preparation Example 1, 8 parts by weight of waxy corn powder and 8 parts by weight of barley powder were further mixed with 100 parts by weight of the egg To prepare a stone crab bread with excellent texture and preference.

<Example 3>

Proceed in the same manner as in Example 1, but heated at a temperature of 170 ° C. for 8 minutes to prepare stone crab bread with excellent texture and preference.

<Example 4>

Proceed in the same manner as in Example 1, but heated at a temperature of 190 ° C. for 12 minutes to prepare stone crab bread with excellent texture and preference.

<Comparative Example 1>

A mixture was prepared by mixing 100 parts by weight of eggs, 35 parts by weight of milk, 15 parts by weight of soju (15% alcohol content), 8 parts by weight of vanilla flavor, 3 parts by weight of baking powder, and 15 parts by weight of sugar, and 100 parts by weight of the prepared mixture 25 parts by weight of purified water was mixed to prepare a dough, the prepared dough was aged at a temperature of 8 ° C. for 24 hours, and 100 parts by weight of the aged dough was injected into a mold coated with cooking oil, and 35 parts by weight of red beans were interposed. After that, 50 parts by weight of the aged dough was additionally injected, and stone crab bread was prepared through a process of baking the dough heated at a temperature of 180 ° C. for 10 minutes in a state where the mold was covered and sealed.

<Comparative Example 2>

Proceed in the same manner as in Example 1, but heated at a temperature of 160 ° C. for 5 minutes to prepare stone crab bread.

<Comparative Example 3>

Proceed in the same manner as in Example 1, but heated at a temperature of 200 ° C. for 15 minutes to prepare stone crab bread.

The taste, aroma, texture and overall preference of the stone crab bread prepared in Examples 1 to 4 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of stone crab bread were surveyed with 50 test subjects using a 5-point scale method, and then the average value was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the stone crab bread prepared through Examples 1 to 4 of the present invention exhibits excellent acceptability compared to the stone crab bread manufactured through Comparative Examples 1 to 3.

In particular, it can be seen that the taste of the stone crab bread prepared in Example 2 of the present invention is the best.

In addition, the appearance of the stone crab bread manufactured through Example 1 of the present invention is photographed and shown in Figure 3 below. As shown in Figure 3 below, the stone crab bread manufactured through Example 1 of the present invention has excellent appearance quality. It can be seen that the marketability is improved.

Therefore, the method of manufacturing stone crab bread with excellent texture and preference according to the present invention has a crispy outside and chewy inside, and improves taste and aroma to show excellent taste. Provides a stone crab bread that is molded and exhibits excellent marketability.

S101; Dough raw material mixing step
S103; Dough manufacturing step
S105; Refrigeration ripening stage
S107; Sediment intervening stage
S109; baking stage

Claims (9)

Dough mixing step of mixing eggs, milk, soju, vanilla flavor, baking powder and natural sweetener;
A dough preparation step of mixing and diluting the dough with the mixture prepared through the dough raw material mixing step to prepare a dough;
Refrigeration ripening step of internally aging the dough prepared through the dough manufacturing step;
A sediment interposition step of injecting the dough aged through the refrigeration aging step into a molding mold coated with a natural release agent and interposing sediment therebetween; and
A baking step of injecting the dough aged through the refrigeration ripening step into the molding mold in which the sediment is interposed through the sediment intervening step, sealing it, and heating the dough to bake the dough,
The dough preparation step is made by mixing 20 to 30 parts by weight of kneading water with 100 parts by weight of the mixture prepared through the dough raw material mixing step,
The kneading water is prepared by mixing 100 parts by weight of purified water, 5 to 10 parts by weight of glutinous rice powder, 1 to 2 parts by weight of black currant and 0.1 to 0.5 parts by weight of salt and heating at a temperature of 90 to 100 ° C. for 30 to 60 minutes Method for producing stone crab bread with excellent texture and preference.
The method of claim 1,
In the dough mixing step, 100 parts by weight of eggs, 30 to 40 parts by weight of milk, 10 to 20 parts by weight of soju, 5 to 10 parts by weight of vanilla flavor, 2 to 4 parts by weight of baking powder, and 10 to 20 parts by weight of natural sweetener are mixed. Method for producing stone crab bread with excellent texture and preference, characterized in that made.
According to claim 1 or 2,
The natural sweetener is characterized in that it consists of one or more selected from the group consisting of fructooligosaccharide, xylose, crystal fructose, glucose, stevia, xylitol, erythritol and allulose.
The method of claim 2,
In the dough raw material mixing step, 10 to 30 parts by weight of the konjac mixture, 5 to 10 parts by weight of waxy corn powder, and 5 to 10 parts by weight of barley powder are further contained relative to 100 parts by weight of the egg,
The konjac mixture is made of 100 parts by weight of konjac powder and 500 to 2000 parts by weight of an ethanol aqueous solution having a mass concentration of 10 to 20%.
delete The method of claim 1,
The refrigeration ripening step is a method for producing stone crab bread with excellent texture and preference, characterized in that the dough prepared through the dough manufacturing step is aged at a temperature of 5 to 10 ° C. for 20 to 30 hours.
The method of claim 1,
The sediment is a method for producing stone crab bread with excellent texture and preference, characterized in that it consists of one selected from the group consisting of red beans, cream puffs, cream cheese, sweet potatoes and chocolate syrup.
The method of claim 1,
The natural release agent is a method for producing stone crab bread with excellent texture and preference, characterized in that it consists of at least one selected from the group consisting of corn margarine, butter and vegetable oil.
The method of claim 1,
The baking step is a method for producing stone crab bread with excellent texture and preference, characterized in that it is made for 8 to 12 minutes at a temperature of 170 to 190 ° C.

Images