KR102543668B1 - The method of sweet potato bread - Google Patents

Abstract

The present invention relates to a method for manufacturing sweet potato bread using baked sweet potatoes and cream cheese. Specifically, it relates to a food that can help improve constipation while fully maintaining the taste and aroma of baked sweet potato without containing other additives, depending on the baking conditions of sweet potato and the cream cheese containing condition.

Description

Sweet potato bread manufacturing method {THE METHOD OF SWEET POTATO BREAD}

The present invention relates to a method for manufacturing sweet potato bread using baked sweet potatoes and cream cheese. Specifically, it relates to a food that can help improve constipation while fully maintaining the taste and aroma of baked sweet potato without containing other additives, depending on the baking conditions of sweet potato and the cream cheese containing condition.

In general, sweet potato, which is consumed as a staple food or snack, is mostly starch, except for water, and has been used as a major food resource along with grains such as rice and barley. In addition, as a source of natural beta-carotene, various minerals, vitamins, and dietary fiber, its nutrition and functionality have been confirmed, and it is used as a material for convenience foods, favorite foods, and health supplements.

In particular, sweet potatoes contain a lot of sugar and vitamin C, and are low in water, so they are high in calories. It has the effect of lowering and reducing stress.

In recent years, as the nutrition and functionality of sweet potatoes have been known through various studies and experiments, the demand for sweet potatoes has increased, and various processed products using sweet potatoes, manufacturing methods accordingly, and various cooking methods are being developed.

On the other hand, sweet potato bread using existing sweet potato sediment is a sediment production step of mixing and stirring white sediment, sugar, acacia honey and eggs in a fixed ratio after steaming sweet potatoes, and strong flour, flour, glutinous rice flour, eggs, powdered milk, salt, baking powder , It consists of a dough production step of mixing mugwort powder and cocoa powder in a certain ratio and kneading with water, a molding step of filling the inside of the dough and molding it in the form of a sweet potato, and a baking step of baking in an oven. Bread prepared together does not fully add the taste and aroma of sweet potatoes.

Therefore, it is required to develop foods that can be used as well-being foods while increasing consumer satisfaction by sufficiently adding the taste and aroma of sweet potato bread.

Korean Patent Registration No. 10-0549785

An object of the present invention is to provide a method for manufacturing sweet potato bread including cream cheese and baked sweet potato.

Another object of the present invention is to provide sweet potato bread prepared by the above method.

One aspect of the present invention is (a) baking sweet potatoes at 190 ° C to 210 ° C for 20 to 35 minutes in a preheated oven at 230 ° C to 260 ° C for 30 minutes; (b) mashing the baked sweet potato, mixing the baked sweet potato and sweet potato sediment at a ratio of 1: 2 to 1: 4, and adding condensed milk, milk and fresh cream to prepare sweet potato stuffing; (c) preparing dough by mixing Pine Soft T, Pine Soft C, Pine Soft 202, strong flour, strong rice flour and powdered milk and then adding butter, eggs and water; (d) adding cream cheese to the dough prepared in step (c) and aging the dough for 20 to 40 minutes; It relates to a sweet potato bread manufacturing method comprising: (e) adding the sweet potato stuffing prepared in step (c) to the aged dough in step (d), then covering the sweet potato stuffing with the dough and then baking.

In the present invention, "sweet potato stuffing" may mean a sweet potato itself or a filling containing pulverized sweet potatoes.

In the present invention, "sweet potato sediment" is mousse after adding eggs, sugar, starch syrup, milk, etc. to sweet potato paste, and mousse means 'bubble' in French, which is a soft and light cream formulation like foam. it means. The sweet potato sediment can be prepared directly, but sweet potato mousse or sweet potato paste can be purchased and used on the market.

Specifically, the step (b) may include 1000 to 1200 parts by weight of sweet potato, 3200 to 3700 parts by weight of sweet potato sediment, and 90 to 120 parts by weight of condensed milk.

Specifically, the sweet potato may be baked sweet potato, more specifically, the sweet potato may be baked in an oven preheated at 230 ° C to 260 ° C for 30 minutes at 190 ° C to 210 ° C for 20 to 35 minutes.

The baked sweet potato may be added after being finely mashed before cooling. When using an existing stirrer or a cutter dedicated to sweet potatoes, the adhesive strength and binding strength between sweet potato particles may be reduced, so there may be a soft texture, but the sweet potato's unique heavy texture and chewy texture are degraded.

Accordingly, in the present invention, the baking temperature and time were adjusted in the oven to preserve the flavor and texture of the baked sweet potato itself, and the aroma and heavy texture were maintained by mashing without using a stirrer before cooling.

In one embodiment of the present invention, compared to the case of using only sweet potato sediment in the form of a mousse sold on the market, it was evaluated that the sweet potato bread containing a certain amount of sweet potato filling prepared by the method of the present invention had a significantly improved luxurious and nutty taste and aroma. .

In addition, condensed milk, milk and fresh cream can be added to the sweet potato stuffing. The condensed milk means a substance obtained by preparing a mixture in which a certain amount of sugar such as sugar is mixed with milk and then applying heat to the mixture to reduce the volume of the mixture. can

In the step (c), the dough is composed of 1500 to 1900 parts by weight of Pine Soft T, 350 to 380 parts by weight of Pine Soft C, 330 to 370 parts by weight of Pine Soft 202, 300 parts by weight of strong flour, 130 to 170 parts by weight of strong rice flour, and 30 parts by weight of powdered milk to 50 parts by weight.

If the content of the Pine Soft T, Pine Soft C, Pine Soft 202, strong flour and strong rice flour is less than the above-described parts by weight, the dough may not be made well, and even if the dough is made, the overall flavor of the bread may be lowered. .

The cream cheese in step (d) may include 400 to 600 parts by weight. Specifically, it may be 500 parts by weight.

By adding the cream cheese to the dough, the texture of the sweet potato bread itself can be softened and the overall flavor of the bread can be significantly improved.

When the cream cheese is included in less than 400 parts by weight, there is a problem in that the taste and texture of sweet potato bread are lowered, and when it exceeds 600 parts by weight, the flavor and taste unique to sweet potato may disappear.

In step (e), the dough and sweet potato stuffing may be included in a ratio of 1: 1 to 2: 1.

In one embodiment of the present invention, as a result of the sensory evaluation and consumer preference of the sweet potato bread prepared by the above method, the addition of baked sweet potato under specific conditions improved the savory taste and sweetness, and the cream cheese in the dough improved the flavor and texture. It was further improved to confirm that repurchase intention and product recommendation were high (Tables 1 and 2).

Another aspect of the present invention relates to sweet potato bread prepared by the above method.

The manufacturing method of the sweet potato bread is the same as described above.

In one embodiment of the present invention, after eating the sweet potato bread for a certain period of time, the number of bowel movements, satisfaction with the efficacy, and safety were evaluated, respectively. It was confirmed that efficacy satisfaction and safety for bread were excellent (Table 3).

The above results show that the sweet potato bread prepared by the method of the present invention has excellent constipation improvement efficacy, and is superior in satisfaction in taste, aroma, texture, and overall preference evaluation compared to conventional sweet potato bread.

The sweet potato bread manufacturing method according to the present invention can increase the flavor and improve the texture of the bread by adjusting the sweet potato baking conditions and adding cream cheese to the dough. In particular, the sweet potato filling containing the sweet potato baked by the method of the present invention can increase the satisfaction of the aroma and taste inherent in sweet potato bread by adding the heavy texture of the actual sweet potato.

Furthermore, the addition of fermented foods such as sweet potato, milk and cream cheese can improve the constipation improvement effect of sweet potato bread.

The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be inferred from the detailed description of the present invention or the configuration of the invention described in the claims.

1 shows a photograph of sweet potato bread prepared by the method of the present invention.

Hereinafter, the embodiments of the present invention will be described in detail with reference to the accompanying drawings, but it is obvious that the present invention is not limited by the following examples.

Example 1. Preparation of sweet potato bread

1-1. manufacturing sweet potato

After preheating the oven at 250 ° C. for 30 minutes, put the sweet potatoes and bake the sweet potatoes at 200 ° C. for 30 minutes. After mashing the baked sweet potato before cooling, 1000 parts by weight of sweet potato and 3500 parts by weight of sweet potato sediment were added and mixed at a ratio of 1: 3.5. Then, sweet potato filling was prepared by adding 200 parts by weight of a mixture of 100 parts by weight of condensed milk, milk and fresh cream.

1-2. dough maker

1700 parts by weight of Pinesoft T, 370 parts by weight of Pinesoft C, 350 parts by weight of Pinesoft 202, 300 parts by weight of strong flour, 150 parts by weight of strong rice flour, and 40 parts by weight of powdered milk were mixed. After adding 80 parts by weight of salt, 1800 parts by weight of water and 4 eggs to the mixed dough powder, 500 parts by weight of moderately melted butter was further added. Thereafter, 500 parts by weight of cream cheese was added and mixed, and kneaded by hand until raw powder disappeared, slightly sticky, and a moderately thick dough was aged.

1-3. Manufacture of Sweet Potato Bread

After adding the sweet potato stuffing prepared in Example 1-1 to the dough aged in Example 1-2, covering it with the dough so that the sweet potato stuffing is not visible, making it into a sweet potato shape and baking it in an oven at 170 ° C. for 20 minutes to make sweet potato bread. manufactured.

Comparative Example 1.

In the dough preparation of Example 1-2, the dough was prepared without including cream cheese. The rest of the sweet potato bread manufacturing method is the same as in Example 1.

Comparative Example 2.

In the preparation of the sweet potato stuffing of Example 1-1, the sweet potato stuffing was prepared with 100% of the mousse-roasted sweet potato sediment purchased on the market instead of the baked sweet potato. The rest of the sweet potato bread manufacturing method is the same as in Example 1.

Comparative Example 3.

In the sweet potato filling of Example 1-1, without preheating the baked sweet potato at 250 ° C. for 30 minutes, immediately put it in the oven to bake the sweet potato at 200 ° C. for 30 minutes, and then use the sweet potato to prepare a sweet potato stuffing. The rest of the sweet potato stuffing and sweet potato bread manufacturing methods are the same as in Example 1.

Experimental Example 1. Sensory evaluation of sweet potato bread

One sample of each of Example 1 and Comparative Examples 1 to 3 was prepared for each person, and presented in each white paper cup in order to eliminate prejudice against the test object. It was conducted on 10 men and women (male: 4, female: 6) between the ages of 10 to 50 who have interest and experience in sensory evaluation.

Each characteristic was evaluated using a 15-point item scale (1 point = weak ~ 15wha = strong), and proceeded in the order of appearance, aroma, taste and texture. The flavor was evaluated while inhaling after putting the nose close to the entrance before ingesting the potato bread, and when evaluating the taste and texture, the characteristics were evaluated after tasting at least 2/3 of the bread. This experiment was repeated a total of three times, and the evaluation was performed using a 10-point rating method, so that the higher the preference, the higher the score.

division satisfaction color and appearance texture incense taste Example 1 9 10 9 10 Comparative Example 1 9 7 9 5 Comparative Example 2 9 6 6.5 4 Comparative Example 3 9 9 6 7

As a result, it was confirmed that the addition of cream cheese in the dough and baked sweet potato in the sweet potato filling significantly improved the texture, aroma, and taste compared to the conventional sweet potato bread of the comparative example. In particular, the cream cheese added the soft texture of the sweet potato bread itself and the savory taste and aroma, and the baked sweet potato added a savory and luxurious texture by chewing the sweet potato. Furthermore, it was confirmed through the above evaluation that the flavor of the sweet potato bread itself is improved when the baked sweet potato is preheated for a specific temperature and time without immediately baking in the oven.

Experimental Example 2. Evaluation of sweet potato bread preference

For the consumer preference test of the sweet potato bread of the present invention, samples of Example 1 and Comparative Examples 1 to 3 were prepared, and 30 participants (male: 13, female: 17) interested in sweet potato bread were recruited and Inspection was conducted. Appropriateness evaluation items included savory taste, sweetness, bitterness, and thickness, and the good and bad points of the sample, and the product attitude of repurchasing and recommending the product were evaluated.

In the case of the preference evaluation, a 9-point scale (1 = not at all ~, 5 = appropriate, 9 = too ~) was used for the evaluation of relevance, and the purchase intention was evaluated on a 9-point scale (1 = do not agree at all, 9 = strongly agree).

division Appropriateness evaluation repurchase intention Intention to recommend savory taste sweetness bitter bitter taste Example 1 5 5 5 5 8 9 Comparative Example 1 2 4 5 7 6 8 Comparative Example 2 2 8 5 2 4 4 Comparative Example 3 3 5 5 5 7 6

As a result, it was confirmed that, in general, the savory taste and sweetness were preserved by adding cream cheese and baked sweet potato to the sweet potato filling to the dough, and in particular, repurchase intention and product recommendation were high.

Experimental Example 3. Sweet Potato Bread Constipation Improvement Efficacy Evaluation

The constipation improvement efficacy test of the sweet potato bread of the present invention was conducted, and tests such as daily bowel movements, satisfaction with efficacy, and safety were conducted.

First, samples of Example 1 and Comparative Examples 1 to 3 were prepared, and 10 participants (male: 3, female: 7) with poor bowel movement were recruited and tested.

The daily frequency of defecation was expressed as the average value of eating two sweet potato breads a day for 7 days, and the satisfaction evaluation of efficacy was evaluated on a scale of 5 points, and the higher the score, the higher the satisfaction. In addition, safety was evaluated on a 5-point scale, with higher scores indicating higher safety.

division Defecation frequency (times) Satisfaction with efficacy safety Example 1 1.15 4.4 4.1 Comparative Example 1 0.95 4.1 4.2 Comparative Example 2 0.87 3.9 4.1 Comparative Example 3 1.00 4.2 4.3

As shown in Table 3, as a result of statistics on the number of bowel movements per day for sweet potato bread, Comparative Examples 1 and 2 showed results of 0.95 and 0.87, respectively. There was a tendency to increase more than once. In particular, satisfaction with efficacy was excellent.

Through the above results, it can be seen that the sweet potato bread manufacturing method of the present invention has an excellent bowel movement improvement effect while increasing consumer satisfaction.

The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims (6)

(a) baking sweet potatoes at 190 ° C to 210 ° C for 20 to 35 minutes in a preheated oven at 230 ° C to 260 ° C for 30 minutes;
(b) mashing the baked sweet potato, mixing the baked sweet potato and sweet potato sediment at a ratio of 1: 2 to 1: 4, and adding condensed milk, milk and fresh cream to prepare sweet potato stuffing;
(c) preparing dough by mixing Pine Soft T, Pine Soft C, Pine Soft 202, strong flour, strong rice flour and powdered milk and then adding butter, eggs and water;
(d) adding cream cheese to the dough prepared in step (c) and aging the dough for 20 to 40 minutes;
(e) adding the sweet potato stuffing prepared in step (c) to the aged dough in step (d), covering the sweet potato stuffing with the dough, and then baking;
In the sweet potato bread manufacturing method comprising a,
Step (b) includes 1000 to 1200 parts by weight of sweet potato, 3200 to 3700 parts by weight of sweet potato sediment, and 90 to 120 parts by weight of condensed milk,
In the step (c), the dough contains 1500 to 1900 parts by weight of Pinesoft T, 350 to 380 parts by weight of Pinesoft C, 330 to 370 parts by weight of Pinesoft 202, 300 parts by weight of strong flour, 130 to 170 parts by weight of strong rice flour, and 30 parts by weight of powdered milk. to 50 parts by weight,
The cream cheese in step (d) comprises 400 to 600 parts by weight, sweet potato bread manufacturing method. delete delete delete According to claim 1,
In step (e), the dough and sweet potato stuffing are in a ratio of 1: 1 to 2: 1 by weight, sweet potato bread manufacturing method. Sweet potato bread prepared by the method of claim 1 or claim 5.

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