KR102544579B1 - Dough for manufacturing peach bread, peach bread prepared therefrom, and method for manufacturing the same - Google Patents

Abstract

Peach bread made with the dough according to the present invention has excellent texture, taste and aroma, and in particular, the unique flavor of peach is further improved by using a special peach fermented pulp and peach-derived low-temperature resistant yeast.

Description

Dough for manufacturing peach bread, peach bread prepared therefrom, and manufacturing method thereof {Dough for manufacturing peach bread, peach bread prepared therefrom, and method for manufacturing the same}

The present invention relates to a dough for making peach bread, peach bread made with the dough, and a method for manufacturing the same.

In general, peaches are highly preferred by consumers due to their unique aroma and taste, but as a fruit with a soft structure and low storage stability, the skin is easily damaged even with a small impact and browning is fast, so the distribution period is short and distribution is not simple. there is.

Various processed foods have been studied using these peaches, and Korean Patent Registration No. 10-1894508 'Peach bread with excellent flavor using low-temperature resistant yeast and its manufacturing method' discloses peach bread. This peach bread has the effect of helping consumers improve health by reducing the sugar content by adding low-temperature resistant yeast and peach concentrate isolated from peaches during the manufacturing process.

However, the peach bread of the above patent is a bread after all, and as the limit of plain taste, which is a characteristic of bread, is clearly revealed, the reality is that preference and preference are still low except for some consumers looking for bread.

Therefore, it is necessary to study peach bread, which has significantly improved texture, taste and flavor, and can deliver to consumers by maximizing the unique aroma, taste and flavor of peaches.

Korean Patent Registration No. 10-1894508 (2018.08.28)

An object of the present invention is to provide dough for preparing peach bread, which has excellent texture, taste and aroma, and in particular, preserves the inherent flavor of peach, peach bread prepared therefrom, and a method for manufacturing the same.

Another object of the present invention is to provide a dough for making peach bread, which can minimize problems in terms of bread characteristics, such as poor digestion or bad for the stomach and intestines, peach bread prepared therefrom, and a method for manufacturing the same.

The dough for producing peach bread according to the present invention includes peach fermented pulp, peach-derived cold-resistant yeast, peach vinegar, wheat flour, and butter.

In one example of the present invention, the peach fermentation broth may be prepared by mixing and fermenting wheat flour and peach fermentation broth.

In one example of the present invention, in the peach fermentation pulp, the mixed weight ratio of wheat flour and peach fermented liquid species may be 100:50 to 250.

Dough according to one embodiment of the present invention includes 15 to 60 parts by weight of peach fermented pulp, 1 to 10 parts by weight of peach-derived cold-resistant yeast, 0.5 to 5 parts by weight of peach vinegar, and 20 to 80 parts by weight of butter, based on 100 parts by weight of the flour. wealth may be included.

In one example of the present invention, the fermented peach paste may further include at least one of calcium-containing coral extract and fucoidan.

In one example of the present invention, the peach fermented pulp is prepared by a1) mixing and fermenting flour, peach fermented liquid species, and calcium-containing coral extract to prepare a primary fermented pulp, and a2) fucoidan in the primary fermented pulp. It can be prepared by mixing and fermenting to prepare a secondary fermentation pulp.

In one example of the present invention, in step a1), the mixed weight ratio of wheat flour, peach fermented liquid species, and calcium-containing coral extract may be 100:50 to 250:0.5 to 10, and in step a2), primary fermentation The mixed weight ratio of Pulish and fucoidan may be 100:0.1 to 5.

The dough according to one embodiment of the present invention may further include eggplant extract, and the eggplant extract is prepared by hot water extraction by heating a mixture of eggplant and water in a weight ratio of 1:5 to 10 at 80 to 120 ° C. it could be

Dough according to an example of the present invention may further include any one or two or more selected from maltose concentrate, sugar, salt, powdered milk, whipped cream, chocolate, eggs, and natural fruit concentrate.

Dough according to an embodiment of the present invention includes 0.1 to 5 parts by weight of the maltose concentrate, 10 to 60 parts by weight of the sugar, 0.1 to 5 parts by weight of the salt, 0.3 to 6 parts by weight of the powdered milk, based on 100 parts by weight of the flour. 5 to 20 parts by weight of whipped cream, 5 to 30 parts by weight of the chocolate, 30 to 100 parts by weight of eggs, and 0.1 to 5 parts by weight of the natural fruit concentrate.

Peach bread manufacturing method according to the present invention, a) kneading step of preparing the dough for preparing peach bread, b) fermenting the dough to prepare a primary fermentation dough, c) dividing the primary fermentation dough into a plurality of Dividing step of preparing unit fermented dough, d) molding step of shaping the unit fermented dough, e) secondary fermentation step of fermenting the molded unit fermented dough to prepare secondary fermented dough, f) the second A baking step of putting the fermented dough in an oven and baking it to prepare bread, and g) putting cream filling inside the bread.

In one example of the present invention, the first fermented dough in step b) is b1) low temperature fermentation of the dough composition to prepare a first low temperature fermented dough, b2) punching the first low temperature fermented dough and b3) preparing a second low-temperature fermented dough by low-temperature fermentation of the punched first low-temperature fermented dough. At this time, the fermentation in step e) may be high-temperature fermentation performed at a temperature higher than fermentation temperatures of the first low-temperature fermented dough and the second low-temperature fermented dough.

In one example of the present invention, the cream filling in step g) may include at least one cream selected from fresh cream and puff cream, condensed milk, glucose, and jam.

In one example of the present invention, the filling cream of step g) may include 1 to 10 parts by weight of condensed milk, 1 to 10 parts by weight of glucose, and 25 to 100 parts by weight of jam based on 100 parts by weight of the cream.

In one example of the present invention, the cream filling in step g) may further include a plurality of peach pieces.

The peach bread manufacturing method according to an example of the present invention may further include, after step g), h) a topping step of applying a topping sauce to the outside of the bread.

The peach bread manufacturing method according to an embodiment of the present invention may further include a glazing step between steps e) and steps f), wherein the glazing step applies a fucoidan-containing liquid phase to the outer surface of the secondary fermented dough. It may be a step to

In one example of the present invention, the topping sauce in step h) may include at least one cream selected from fresh cream and puff cream, sugar, a brightener, and a colorant.

In one example of the present invention, the topping sauce in step h) may include 2 to 20 parts by weight of sugar, 10 to 50 parts by weight of a brightener, and 0.001 to 3 parts by weight of a pigment based on 100 parts by weight of the cream.

Peach bread prepared with the dough according to the present invention has excellent texture, taste and aroma, and has an effect of having a unique peach flavor.

In addition, the peach bread prepared with the dough according to the present invention has an effect of minimizing problems in terms of bread characteristics, such as lack of digestibility or bad for the stomach and intestines.

1 is an image of peach bread finally prepared in Example 1.

Hereinafter, the dough for preparing peach bread according to the present invention, the peach bread prepared therefrom, and the manufacturing method thereof will be described in detail with reference to the accompanying drawings.

The drawings described in this specification are provided as examples to sufficiently convey the spirit of the present invention to those skilled in the art. Therefore, the present invention may be embodied in other forms without being limited to the drawings presented, and the drawings may be exaggerated to clarify the spirit of the present invention.

Unless otherwise defined, the technical and scientific terms used in this specification have meanings commonly understood by those of ordinary skill in the art to which this invention belongs, and the gist of the present invention in the following description and accompanying drawings Descriptions of known functions and configurations that may unnecessarily obscure are omitted.

In some cases in this specification, in order to avoid obscuring the concept of the present invention, well-known structures and devices may be omitted or may be shown in block diagram form centering on core functions of each structure and device.

'Includes' referred to in this specification is an open description having the same meaning as expressions such as 'includes', 'includes', 'has', and 'characterized', and elements not additionally listed, No materials or processes are excluded.

Singular forms of terms used in this specification may be construed as including plural forms unless otherwise indicated.

Numerical ranges, as used herein, include lower and upper limits and all values within that range, increments logically derived from the form and breadth of the range being defined, all values defined therein, and the upper and lower limits of the numerical range defined in different forms. includes all possible combinations of Unless otherwise specifically defined in the specification of the present invention, values outside the numerical range likely to occur due to experimental errors or rounding of values are also included in the defined numerical range.

The present invention provides dough for making peach bread, peach bread made with the dough, and a method for manufacturing the peach bread. In the present invention, by producing peach bread through a peach fermented pulp prepared by a specific method described later and a manufacturing method, it is possible to provide peach bread that has excellent texture, taste and aroma compared to conventional peach bread, and in particular, improved peach flavor. can

The dough for producing peach bread according to the present invention includes peach fermented Poolish, peach-derived low-temperature resistant yeast, peach vinegar, wheat flour, and butter.

The peach fermented pulp may be prepared by mixing and fermenting wheat flour and peach fermented liquid species. At this time, the mixing weight ratio of flour and peach fermented liquid species is not greatly limited, but may be, for example, 100:50 to 250.

The peach fermented liquid species may be a liquid obtained by directly fermenting peaches, or preferably may be a peach fermented product using peach-derived cold-resistant yeast. An example of the peach-derived cold-resistant yeast is Saccharomyces. cerevisiae Cheongdo ( Saccharomyces. cerevisiae Cheongdo). If such low-temperature resistant yeast derived from peaches is not used, that is, if other yeasts are used, the effect of improving the aroma, taste and flavor inherent in peaches cannot be expected.

As an example of a specific method for producing a fermented product using the peach-derived cold-resistant yeast, a peach fermented liquid species may be prepared by fermenting a mixture containing peach-derived cold-resistant yeast, peaches, nutrients, and water. The peaches may be peaches in various forms, such as peach pieces cut into appropriate sizes, peach juice, or mashed peaches, and in the case of the skin, it may be preferable to remove the skin. The nutrients are not particularly limited, but may preferably include any one or two or more selected from grains, specifically rice, rice bran, and wheat flour, for example, and may be used in a powdered state. The mixing weight ratio of the mixture may be sufficient as long as the fermentation environment is well prepared. For example, 200 to 2,000 parts by weight of peaches, 100 to 500 parts by weight of nutrients, and 250 to 1,500 parts by weight of water, based on 100 parts by weight of peach-derived cold-resistant yeast. can The fermentation can be carried out at normal room temperature, but preferably at room temperature-cold temperature, including primary fermentation at 15 to 30°C for 0.5 to 4 hours and secondary fermentation at 0 to 10°C for 12 to 36 hours. Multi-stage fermentation is preferable. In addition, it may be more preferable to perform the room-temperature-cold-temperature multi-stage fermentation twice or more, specifically, 2 to 5 times.

As described above, in the present invention, low-temperature fermentation is possible by using peach-derived low-temperature resistant yeast in the production of peach fermented pulp used in peach bread production, thereby providing peach bread with further improved peach flavor. .

The peach fermented liquid species may be prepared with the above-described ingredients, but it is more preferable to further include at least one of calcium-containing coral extract and fucoidan. Specifically, the fermented peach strain may be prepared by further mixing the calcium-containing coral extract and/or fucoidan with flour and the fermented peach strain, followed by fermentation. When the calcium-containing coral extract and/or fucoidan are used, it is possible to create a fermentation environment favorable to peach-derived low-temperature resistant yeast in the production of peach fermented liquid species and later in the manufacture of peach bread using the peach fermented liquid species. It can be fermented by better inducing a suitable fermentation atmosphere. Therefore, the texture and flavor can be further improved, and the deep taste, aroma, and flavor unique to peaches can be presented. In addition, when fucoidan is used, it is possible to realize an effect that can minimize problems due to the characteristics of bread, such as lack of digestibility or bad for the stomach and intestines. At this time, the amount of calcium-containing coral extract or fucoidan used may be sufficient as long as the above effect can be realized. For example, in the case of calcium-containing coral extract, 0.5 to 10 parts by weight may be used with respect to 100 parts by weight of flour, and fucoidan In the case of, it may be used in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of wheat flour.

Specifically, when the calcium-containing coral extract is added during the manufacture of peach fermented poulish, a more beneficial microbial fermentation environment can be created, so that the metabolism of yeast can be more actively induced and better fermented. This calcium-containing coral extract contains calcium extracted from coral reefs, and can be extracted by a method such as hot water extraction. As a specific example, the calcium-containing coral extract may include calcium, magnesium, sodium, and the like as main components. More specifically, the calcium-containing coral extract may include 20 to 70% by weight of calcium, 0.2 to 0.5% by weight of magnesium, and 0.1 to 0.4% by weight of sodium, and may further include potassium, phosphorus, iron, manganese, etc. there is. However, this is only described as a specific example and, of course, the present invention is not limited thereto.

Although the calcium-containing coral extract contains calcium as a main component, it is different from calcium carbonate because it further contains various other components, for example, various mineral components. When a single component such as calcium carbonate is used instead of calcium-containing coral extract, the effect of improving the microbial fermentation environment is insignificant, making it difficult to implement the above-mentioned effects.

When the fucoidan is added during production of the peach fermentation pulp, a more beneficial microbial fermentation environment can be created and the peach fermentation pulp can be better fermented. Therefore, peach bread prepared using fermented peaches to which fucoidan is added can provide a deep taste with improved texture and flavor. In addition, it has the effect of minimizing problems due to the nature of bread, such as lack of digestion or bad for the stomach and intestines.

The fucoidan is a sulfated polysaccharide having two or more sulfate groups, and since it is generally contained in brown algae, it may be extracted therefrom, or it may be produced by extraction and concentration using an extraction solvent such as water. The fucoidan may be used, for example, as a fucoidan-containing seaweed extract derived from brown algae, and the fucoidan-containing seaweed extract may contain fucoidan at a concentration of 1% by weight or more, specifically 3% by weight or more, and more specifically 5% by weight or more based on solid content. can The amount of the fucoidan-containing extract used and the concentration of fucoidan may be appropriately quantified so as to be the fucoidan content described above. The average molecular weight of fucoidan is not particularly limited and may be, for example, 50,000 to 500,000 Da. However, this is only described as a specific example and, of course, the present invention is not limited thereto.

In particular, when dough is prepared with peach fermented pulp prepared by using the calcium-containing coral extract and the fucoidan together, and peach bread is prepared using the dough, the texture, taste and aroma are superior to conventional peach bread, In particular, peach bread having improved peach flavor can be provided.

When calcium-containing coral extract and fucoidan are added in the manufacture of peach fermented flesh, as described above, peach fermented flesh can be prepared by a simple fermentation method in which calcium-containing coral extract and fucoidan are simultaneously mixed and fermented with wheat flour and peach fermented liquid species. However, it is preferably prepared by the following sequential fermentation method.

Specifically, the peach fermented pulp is prepared by mixing and fermenting flour, peach fermented liquid species, and calcium-containing coral extract to prepare a primary fermented pulp; and a2) mixing and fermenting fucoidan in the primary fermented pulp. It may be prepared including the step of preparing a secondary fermentation poulish. In this way, when the peach fermented pulp is prepared by performing the secondary fermentation through fucoidan after the primary fermentation through the calcium-containing coral extract, the above-described original taste, aroma, and flavor of the peach can be further improved.

The primary fermentation in step a1) and the secondary fermentation in step a2) do not significantly limit the fermentation conditions, and reference is made to fermentation conditions known in the art. As a specific example, the temperature during the primary fermentation or the secondary fermentation may be preferably 20 to 35 ° C, specifically 23 to 30 ° C, but the present invention is not limited thereto. As a specific example, the relative humidity during the primary fermentation or the secondary fermentation may preferably be 60 to 90%, specifically 70 to 80%, but the present invention is not limited thereto. As a specific example, the time of the primary fermentation or the secondary fermentation may be preferably 3 to 36 hours, specifically 6 to 24 hours, but the present invention is not limited thereto.

In step a1) and step a2), the mixing weight ratio of each component is not significantly limited as long as the above effect can be achieved. For example, in step a1), wheat flour, peach fermented liquid, and calcium-containing coral The mixed weight ratio of the extract may be preferably 100:50 to 250:0.5 to 10, and in step a2), the mixed weight ratio of the primary fermented pulp and fucoidan may be preferably 100:0.1 to 5.

The wheat flour can be used for all types of soft flour, medium flour or strong flour, but it is preferable to use strong flour having a gluten content of 13% by weight or more.

As described above, the dough according to the present invention includes the peach fermented pulp, wheat flour, peach-derived cold-resistant yeast, peach vinegar, and butter, and the composition ratio of these is not particularly limited, but, for example, 100 parts by weight of wheat flour It may include 15 to 60 parts by weight of peach fermented pulp, 1 to 10 parts by weight of peach-derived cold-resistant yeast, 0.5 to 5 parts by weight of peach vinegar, and 20 to 80 parts by weight of butter. Here, peach-derived cold-resistant yeast is the aforementioned Saccharomyces. Preferably , Saccharomyces cerevisiae Cheongdo is used .

In addition, the dough may further contain various additional ingredients in addition to peach fermented pulp, wheat flour, peach-derived cold-resistant yeast, peach vinegar, and butter, for example, maltose concentrate, sugar, salt, milk powder, whipped cream, chocolate, and eggs. And it may further include any one or two or more selected from natural fruit concentrates. When the dough further contains these additional ingredients, their composition ratio is not greatly limited, but, for example, 0.1 to 5 parts by weight of the maltose concentrate, 10 to 60 parts by weight of the sugar, and 0.1 part by weight of the salt, based on 100 parts by weight of wheat flour. to 5 parts by weight, 0.3 to 6 parts by weight of the powdered milk, 5 to 20 parts by weight of the whipped cream, 5 to 30 parts by weight of the chocolate, 30 to 100 parts by weight of the eggs, and 0.1 to 5 parts by weight of the natural fruit concentrate. It may include any one or two or more.

The maltose concentrate may play a role as a nutrient source for yeast and a role of darkening the color of bread through a subsequent baking step, and may be an example of a maltose concentrate prepared by boiling germinated barley or the like. As such a maltose concentrate, it is okay to use a commercially available product commonly called malt syrup.

As another preferred example, the dough may preferably further include eggplant extract. If this is satisfied, the unique flavor of seaweed according to the use of the brown algae-derived fucoidan-containing seaweed extract can be minimized, and the inherent flavor of peach can be better felt. It may also have the effect of lowering blood sugar and provide more healthy peach bread. As a preferred example, the eggplant extract is prepared through hot water extraction by heating a mixture of eggplant and water at a weight ratio of 1:5 to 10 at 80 to 120 ° C. It is good because the above-described effect can be better realized. The heating time may be 10 to 60 minutes, for example, as long as the eggplant is sufficiently steeped so that the active ingredient in the eggplant can be extracted with water.

If the dough further contains eggplant extract, the amount used may be sufficient as long as the above effect can be realized, but for example, the dough is 2 to 50 parts by weight of eggplant extract based on 100 parts by weight of wheat flour, specifically It may be included in 3 to 30 parts by weight.

As a non-limiting example, the dough may further include additional water to adjust viscosity and viscoelasticity.

Hereinafter, peach bread according to the present invention using the above-described dough and a manufacturing method thereof will be described in detail.

Peach bread manufacturing method according to the present invention, a) kneading step of preparing the dough for preparing peach bread, b) fermenting the dough to prepare a primary fermentation dough, c) dividing the primary fermentation dough into a plurality of Dividing step of preparing unit fermented dough, d) molding step of shaping the unit fermented dough, e) secondary fermentation step of fermenting the molded unit fermented dough to prepare secondary fermented dough, f) the second A baking step of putting the fermented dough in an oven and baking it to prepare bread, and g) putting cream filling inside the bread.

Step a) is a step of preparing the above-described peach bread dough, and dough, that is, dough, can be prepared by mixing peach fermented pulp, peach-derived low-temperature resistant yeast, peach vinegar, flour, and butter, as described above. Likewise, it may be prepared by further mixing coral calcium-containing coral extract and/or fucoidan. As the kneading means, a method using conventional manpower may be used, and automation and mass production are possible through a known kneading machine. The kneading temperature is not significantly limited as long as the dough can be fermented thereafter, for example, 15 to 35 ° C, specifically 20 to 30 ° C, more specifically, it may be performed at room temperature, and the kneading time is also sufficiently mixed to knead the dough. It's free as long as it's possible.

Step b) is a primary fermentation step of fermenting the dough prepared in step a), that is, to prepare a primary fermented dough. Fermentation conditions of the primary fermentation step are preferably low-temperature fermentation, and as a specific example, the fermentation temperature is preferably in the temperature range of 3 ° C or less, specifically 0 ° C or less, more specifically -3 ° C or less. The fermentation time of the primary fermentation step may be, for example, 20 minutes to 200 minutes, specifically 30 to 120 minutes, but the present invention is not limited thereto. In addition, the first fermentation step is more preferably a multi-stage process in which the first low-temperature fermentation step - the punching step - the first low-temperature fermentation step are sequentially performed. Through the punching process, bubbles in the dough can be made denser, the dough can expand better to increase the volume of bread, and yeast can be activated to further promote fermentation. Fermentation times of the first low-temperature fermentation process and the second low-temperature fermentation process may be, for example, 10 to 60 minutes, specifically 20 to 40 minutes, but the present invention is not limited thereto.

The step c) is a dividing step of preparing a plurality of unit fermented dough by means such as rolling the primary fermented dough prepared in step b), and is a step of dividing the fermented dough into small units that can be commercialized. At this time, the division size may be sufficient as long as it can produce a normal size peach bread. Specifically, 100 to 500 g may be exemplified, but if smaller or larger peach bread is to be manufactured, the amount may be further increased or increased, of course.

Step d) is a step of molding the unit fermented dough prepared in step c) into a peach bread shape. The molding may be performed using a molding mold or manually, and any method known in the field of peach bread manufacturing may be used.

Step e) is a secondary fermentation step of producing a secondary fermented dough by fermenting the molded unit fermented dough obtained in step d). The fermentation conditions are not particularly limited, and reference is made to fermentation conditions known in the art. As a specific example, the fermentation temperature may be preferably 20 to 35 ° C, specifically 27 to 33 ° C, but the present invention is not limited thereto. As a specific example, the relative humidity during fermentation may be preferably 60 to 90%, specifically 75 to 85%, but the present invention is not limited thereto. As a specific example, the fermentation time may be preferably 20 to 120 minutes, specifically 30 to 90 minutes, but the present invention is not limited thereto.

Step f) is a step of baking the secondary fermented dough obtained in step e), and the baking may be performed by putting the secondary fermented dough in an oven. The baking temperature may be 140 to 220 ° C., specifically 150 to 200 ° C. The baking time may be sufficient as long as the peach bread is sufficiently baked without burning, and may be, for example, 10 to 50 minutes, specifically 10 to 30 minutes.

As a non-limiting example, allowing the baking to proceed while steam (steam) is supplied to the secondary fermented dough can embody a softer texture inside the peach bread. As a specific example of supplying steam, steam may be applied to the secondary fermentation dough during baking by putting a certain amount of ice into the oven together with the secondary fermentation dough. At this time, it may be preferable that the amount of steam supplied, that is, the amount of ice, is such that steam is continuously applied until the outer portion of the secondary fermented dough is baked first.

The peach bread manufacturing method according to a non-limiting example may further include a glazing step between steps e) and steps f), wherein the glazing step contains fucoidan on the outer surface of the secondary fermented dough. This is the step of applying the liquid phase. If this glazing step is further performed, the inside of the bread can be more moist and soft, and peach bread having a deep flavor can be provided. On the other hand, when using a general liquid for glazing such as eggs, milk, etc., the above effect may be insignificant. In the fucoidan-containing liquid phase used in the glazing step, fucoidan is as described above, and it may be preferable that the fucoidan-containing liquid phase is a fucoidan-containing aqueous solution. The fucoidan-containing aqueous solution may be prepared by extracting (and concentrating) from brown algae with an extraction solvent containing water or fucoidan itself dissolved in water. At this time, the concentration of fucoidan may be sufficient as long as it can implement the above-mentioned effect, and may be, for example, 10 to 50% by weight, specifically 20 to 40% by weight. The application means of fucoidan can be sprayed on the outer part of the dough using a sprayer or the like, or applied to the outer part of the dough using a brush or the like.

The filling cream in step g) may include filling sediment including various types of cream, and may include, for example, at least one cream selected from fresh cream and puff cream, condensed milk, glucose, and jam. At this time, the content of each component can be appropriately adjusted according to preference, and for example, 1 to 10 parts by weight of condensed milk, 1 to 10 parts by weight of glucose, and 25 to 100 parts by weight of jam may be included with respect to 100 parts by weight of the cream.

As a preferred example, the filling cream in step g) may further include a plurality of peach pieces. If this is satisfied, the unique taste, aroma and flavor of peaches can be further improved. The size of the peach pieces is not particularly limited, and may be, for example, 0.5 to 2 cm.

'Peach' referred to herein may refer to the flesh from which seeds have been removed, preferably peach flesh from which the skin and seeds have been removed.

The peach bread manufacturing method according to an example of the present invention may further include, after step g), h) a topping step of applying a topping sauce to the outside of the bread. By further going through this topping step, the degree of preference and preference of peach bread can be further increased. As an example of the topping sauce, a topping sauce including at least one cream selected from fresh cream and puff cream, sugar, a brightener, and a colorant may be used. The composition ratio of the topping sauce may be appropriately adjusted according to preference, and for example, may include 2 to 20 parts by weight of sugar, 10 to 50 parts by weight of a brightener, and 0.001 to 3 parts by weight of a pigment based on 100 parts by weight of cream. The brightener may be exemplified by Mirowa, a commercially available baking glaze, and the pigment may be red suitable for peach color.

Hereinafter, the present invention will be described in detail through examples, but these are for explaining the present invention in more detail, and the scope of the present invention is not limited by the following examples.

<Fresh Cream Manufacturing Process>

700 g of fresh cream, 700 g of cream puff, 70 g of condensed milk, 70 g of glucose, and 800 g of ripple jam were sufficiently mixed at room temperature to prepare a filling cream.

<Topping Sauce Manufacturing Process>

A topping sauce was prepared by sufficiently mixing 200 g of fresh cream, 50 g of brightener (Decogel Mirowa, Belgium), 10 g of sugar, and 3 drops of food coloring (Red No. 3).

<Peach fermented liquid type manufacturing process>

1,000 g of peach, 200 g of strong rice flour (6724948155, Wellice) (rice content: 81 wt%), 40 g of rice bran, 200 g of peach-derived cold-resistant yeast ( Saccharomyces. cerevisiae Cheongdo) and 1,000 g of water were mixed. Subsequently, the mixture was placed in an airtight container and fermented at 25° C. for 2 hours at room temperature, followed by low-temperature fermentation at 3° C. for 24 hours to prepare a primary fermentation broth. In addition, 150 g of strong rice flour and 200 g of water of the same product as the strong rice flour were additionally mixed with the first fermentation liquid species, room temperature fermentation was performed at 25 ° C for 2 hours, and then low temperature fermentation was performed at 3 ° C for 24 hours. A fermentation broth was prepared. Then, 150 g of strong rice flour and 200 g of water of the same product as the strong rice flour were additionally mixed with the secondary fermentation liquid species, and room temperature fermentation was performed at 25 ° C for 2 hours, followed by low-temperature fermentation at 3 ° C for 24 hours. A fermentation broth was prepared. In addition, 150 g of strong rice flour and 200 g of water of the same product as the strong rice flour were additionally mixed with the third fermentation liquid species, room temperature fermentation was performed at 25 ° C for 2 hours, and then low temperature fermentation was performed at 3 ° C for 24 hours. A fermentation broth species, a peach fermentation broth species, was obtained.

<Peach Fermented Pulish Manufacturing Process>

After mixing 200 g of the peach fermented liquid species and 160 g of strong wheat flour, it was put into a fermentor and fermented for 12 hours at a temperature of 27 ° C. and a relative humidity of 75% to prepare a peach fermented fleshy.

<Dough manufacturing process for peach bread>

300 g of the peach fermented pulp, yeast of the same species as the peach-derived cold-resistant yeast, peach vinegar prepared by the manufacturing method of Example 2 of Korean Patent Publication No. 10-1838446, 1,000 g of the strong wheat flour, 200 g of butter, 300 g sugar, 20 g salt, 30 g powdered milk (Skim milk, Pioneer), 100 g whipping cream (Fine Whip 5000, Lotte), 700 g egg, 200 g minced white chocolate, 20 g maltose concentrate (malt extract, Sunin) and 20 g of natural fruit concentrate (Classic Orange, Puratos) were mixed, and kneaded using a kneader until the pick-up step (mixing of each material and hydration process in which dry ingredients and moisture are mixed), which is one of the 5 steps of the kneading process. . Subsequently, in the second step, the clean-up step (the process in which the dough starts to form lumps while rotating and the side of the kneader is cleaned), 200 g of butter was further added and proceeded to the final step to prepare dough. At this time, the dough temperature was maintained at 22 ° C.

<Peach Bread Manufacturing Process>

The dough was placed in a freezer, first frozen and fermented for 30 minutes, taken out and sufficiently punched, then put back in the freezer and second frozen and fermented for 30 minutes to prepare a first fermented dough.

The primary fermented dough was rounded and divided into 250 g each to obtain a unit fermented dough, which was put into a peach-shaped mold and molded into a peach shape. Subsequently, the peach-shaped unit fermented dough was fermented at a temperature of 30 ° C. and a relative humidity of 80% for 60 minutes to prepare a second fermented dough.

The secondary fermented dough was put into a convection oven and baked at 160° C. for 15 minutes to prepare bread.

And put the cream inside the bread so that it is about 30% of the total volume of the bread, sprinkle an appropriate amount of the topping sauce on the surface of the peach bread as shown in FIG. 1, the cream is located inside and the topping sauce is doped outside Peach bread was prepared.

Peach bread was prepared in the same manner as in Example 1, except that 8 g of calcium-containing coral extract (CT-CCP50, CaltecBio) was further mixed in the peach fermented fullish manufacturing process of Example 1.

Peach bread was prepared in the same manner as in Example 1, except that 15 g of fucoidan-containing seaweed extract (Haerim Fucoidan, Haerim) (fucoidan solid content 4.7 wt%, liquid) was further mixed in the peach fermented fullish manufacturing process of Example 1. manufactured.

Peach bread was prepared in the same manner as in Example 1, except that 8 g of the calcium-containing coral extract and 15 g of the fucoidan-containing seaweed extract were further mixed in the peach fermented fullish manufacturing process of Example 1.

Peach bread was manufactured in the same manner as in Example 1, except that in the process of manufacturing peach bread dough of Example 1, the fermented peach prepared by the following process was used.

<Peach Fermented Pulish Manufacturing Process>

After mixing 200 g of the peach fermented liquid species, 160 g of strong wheat flour, and 8 g of the calcium-containing coral extract, the mixture was put into a fermentor and first fermented to prepare a first fermented pulp. Subsequently, 15 g of the fucoidan-containing seaweed extract was further mixed and kneaded with the primary fermentation pulp, and then placed in a fermentor and subjected to secondary fermentation to prepare a secondary fermentation pulp, that is, a peach fermentation pulp. At this time, the first fermentation and the second fermentation were carried out at 27 ° C. and 75% relative humidity for 6 hours, respectively.

Peach bread was prepared in the same manner as in Example 1, except that dough was prepared by further mixing 80 g of eggplant extract prepared by the following process in the dough for peach bread manufacturing process of Example 5.

<Manufacturing process of eggplant extract>

Eggplant and water were mixed in a weight ratio of 1:7, and the mixture was heated at 100° C. for 20 minutes, then the eggplant solids were filtered and only the aqueous phase containing the eggplant active ingredient was separated to obtain an eggplant extract.

Peach bread was prepared in the same manner as in Example 6, except that 300 g of a plurality of peach pieces having a size of about 1 to 2 cm were further mixed in the filling cream manufacturing process of Example 6.

[Experimental Example 1] Taste evaluation

Evaluation of the texture (softness) of the peach bread prepared in Examples was performed using the following 5-point sensory evaluation method, and the results are shown in Table 1 below. Specifically, the experimenter who participated in the sensory evaluation had a total of 20 men and women, composed of adolescents aged 12 to 17 years and adults aged 18 years or older, taste each peach bread and then evaluate the texture. At this time, the evaluation was evaluated a total of 5 times in the order of 1, 2, 3, 4, and 5 points (the higher the better), the average of the 5 values was rounded off to the second decimal place and shown in Table 1 below.

[Experimental Example 2] Evaluation of taste and flavor

In the same way as in the evaluation of texture in Experimental Example 1, sensory evaluation for the unique aroma, taste and flavor of peaches was performed, and the evaluation results are shown in Table 1 below.

Unit: g Example One 2 3 4 5 6 7 Peach Fermented Fullish Peach fermented liquid 200 strong wheat flour 160 Calcium Containing Coral Extract - 8 - 8 8 8 8 Seaweed extract containing fucoidan - - 15 15 15 15 15 co-fermentation O O O O X X X Sequential fermentation (1st/2nd) X X X X O O O dough eggplant extract X X X X X O O whipped cream peach slices X X X X X X O texture (soft) 2.5 3.7 3.8 4.1 4.6 4.7 4.7 Peaches specific aroma, taste, flavor 3.4 3.8 3.2 3.8 3.9 4.5 4.8

Claims (6)

Contains peach fermented pulp, peach-derived cold-resistant yeast, peach vinegar, flour and butter,
The peach fermented dough further comprises at least one of a calcium-containing coral extract and fucoidan. delete According to claim 1,
The peach fermented fullish,
a1) mixing and fermenting wheat flour, peach fermented liquid species and calcium-containing coral extract to prepare a primary fermented pulp, and
a2) Peach bread manufacturing dough comprising the step of mixing and fermenting fucoidan with the primary fermentation pulp to prepare a secondary fermentation pulp. According to claim 3,
The dough further comprises eggplant extract,
The eggplant extract is peach bread manufacturing dough prepared through hot water extraction by heating a mixture of eggplant and water at a weight ratio of 1:5 to 10 at 80 to 120 ° C. A peach bread manufacturing method using the peach bread manufacturing dough according to any one of claims 1, 3 and 4,
a) Kneading step of preparing the peach bread dough
b) fermenting the dough to prepare a primary fermented dough
c) dividing step of dividing the primary fermented dough to prepare a plurality of unit fermented dough
d) molding step of shaping the unit fermented dough
e) a secondary fermentation step of producing a secondary fermentation dough by fermenting the molded unit fermentation dough
f) a baking step of putting the secondary fermented dough in an oven and baking it to prepare bread; and
g) peach bread manufacturing method comprising the step of adding cream filling to the inside of the bread. According to claim 5,
Wherein the cream in step g) includes at least one or more cream selected from fresh cream and puff cream, condensed milk, glucose, jam, and a plurality of peach slices.

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