KR102586548B1 - health-bread manufacture method using ginkgo nut-powder - Google Patents

Abstract

The present invention relates to a method for manufacturing healthy bread invented to produce healthy bread with apple filling using bread dough kneaded containing ginkgo powder.
The present invention consists of a bread dough preparation process using ginkgo powder (A), an apple filling preparation process using apples (B), and a bread forming process using the bread dough and apple filling (C).
The present invention proposes a method for manufacturing healthy bread using bread dough containing ginkgo powder and apple cider, which can contribute to increasing the income of growers by expanding the demand for ginkgo nuts. Not only that, but it also has the effect of contributing to national health by allowing various classes of people to consume the beneficial ingredients of the ginkgo.

Description

Health-bread manufacture method using ginkgo nut-powder}

The present invention relates to a method of manufacturing healthy bread using ginkgo powder, and more specifically, to a method of manufacturing healthy bread invented to produce healthy bread with apple filling using bread dough kneaded containing ginkgo powder. It's about.

Ginkgo, a fruit collected from the ginkgo tree, has many beneficial ingredients for the human body and is used as an additive to health supplements or as an herbal medicine. In addition, ginkgo has a unique flavor, so it is used as an ingredient in skewers for drinking alcohol or as an ingredient in various dishes. It is also used.

Ginkgo is roasted and consumed as a side dish or as a side dish for alcoholic beverages, and is also used as a garnish for various foods such as Sinseonro. In Oriental medicine, ginkgo is called a white fruit and has anti-tussive and expectorant effects, helping to relieve seawater, asthma, oil wells, and urine. It is prescribed for white cloudiness and frequent urination, and ginkgo is also taken as a nutrient.

Although ginkgo is an excellent food ingredient whose utility and benefits are well known, it is not widely distributed due to lack of diversification in the form of consumption. Despite its utility and benefit, ginkgo is consumed by various classes due to mixed preferences for flavor. is not being accomplished.

The present invention was created as one of the ways to reconsider the ease of ingestion and expansion of ginkgo, and allows the beneficial ingredients of ginkgo to be consumed as is, and when ingested, the unique flavor of ginkgo and the flavor of apples can be enjoyed together. We aim to provide a method of manufacturing healthy bread using ginkgo powder, which was completed with a focus on technical issues, so that even people who are averse to the flavor of ginkgo can produce healthy bread that can be easily consumed.

The method of manufacturing healthy bread containing ginkgo powder according to the present invention includes ginkgo powder with impurities removed, butter, sugar, gourmet butter, condensed milk, whole eggs, yellow eggs, soft flour with impurities removed, and baking powder ( BP), a step of preparing dough ingredients, a first mixing step of stirring the butter and gourmet butter to obtain a creamed mixed butter, adding the condensed milk and sugar to the mixed butter and then stirring to obtain a first dough mixture. A second mixing step, a third mixing step of obtaining a second dough mixture by adding a whole egg to the yellow egg and stirring it with the first dough mixture, after adding the ginkgo powder and cake flour to the second dough mixture. A bread dough preparation process consisting of a kneading step of obtaining bread dough by mixing until no powder particles are visible, and a maturation step of dividing the bread dough into desired sizes and then maturing at low temperature; Apple cider material preparation step of preparing apples, sugar, salt, lemon juice, trimoline, apricot sugar, and flour, peeling the skin of the apple, separating the apple core from the inside, and then cutting it into sticks to obtain apple cider. A trimming step, a material peeling step in which the trimmed apple slices are put into a heating container and then cooked, a first material input step in which the sugar and salt are added and boiled when the juice of the apple juice comes out in the material peeling step, above 1 When the sugar and salt added in the tea component input step are completely dissolved and the surface of the apple is coated with sugar, the trimoline, apricot sugar, and lemon juice are added and boiled again, and the secondary component input step. An apple cider preparation process consisting of a viscosity adjustment step of adding flour in small amounts and visually checking the apple cider, stopping heating and cooling when the apple cider reaches the desired viscosity to complete the apple cider; A molding step of molding the bread dough obtained through the bread dough preparation process and the applesauce obtained through the applesauce preparation process into a desired bread shape, and the step of inserting the bread dough with the applesauce into a steaming means or oven. It is characterized by including a molding process consisting of.

The method for manufacturing healthy bread presented in the present invention enables the production of healthy bread using bread dough containing ginkgo powder and applesauce. The healthy bread implemented by the present invention can be consumed as is with the beneficial ingredients of ginkgo nuts. You can enjoy the unique flavor of the ginkgo and the flavor of the apple at the same time, and since the flavor of the ginkgo is neutralized by the flavor of the apple cider, even people who do not like ginkgo will not be reluctant to consume it, diversifying the consumption range.

The method of manufacturing healthy bread presented in the present invention not only can help increase the income of growers by expanding the demand for ginkgo, but also contributes to national health by allowing various classes of people to consume the beneficial ingredients of ginkgo. It is expected that it will be possible to obtain.

In addition, according to the present invention, by using bread dough obtained through a specialized bread dough manufacturing process, the initial texture is excellently maintained, and by using apple cider obtained through a specialized apple cider manufacturing process, a crunchy texture and absence of apple-like flavor are achieved during consumption. By manufacturing healthy bread that can continuously enjoy the unique flavor, it is possible to provide a competitive product.

Figure 1 is a manufacturing process diagram of the healthy bread manufacturing method using ginkgo powder presented in the present invention.

Specific details for solving the problem of the present invention will be described in detail together with the attached drawings as follows. However, the attached drawings may be exaggerated, omitted, or schematically depicted for the convenience of explanation of key parts, and the terms and names used in the explanation are not defined by dictionary meaning but are implicitly determined by the shape, function, role, etc. of the composition. The description of the direction is determined based on the direction first presented from the initially presented drawing, and the description of the location is determined based on the center of each composition or the center of the circle. Additionally, detailed descriptions of pre-registered known and common technologies may obscure the point, so they are omitted or replaced with simple symbols or names.

Figure 1 shows a manufacturing process diagram of the healthy bread manufacturing method using ginkgo powder presented in the present invention. As shown, the present invention includes a bread dough preparation process using ginkgo powder (A) and an applesauce preparation process using apples (A). It can be confirmed that it consists of B), the bread forming process using the bread dough and apple filling (C), etc., and the detailed implementation of the present invention is carried out as follows.

The bread dough preparation process (A) is optimized for the production of healthy bread using ginkgo powder, butter, sugar, gourmet butter, condensed milk, whole eggs, yellow eggs, cake flour, and baking powder (BP). As a process for obtaining bread dough, preferred specific examples of the process are as follows.

<Dough ingredient preparation step (A1)>

For 100g of fine-particle ginkgo powder that has been sieved to remove coarse particles and impurities, 1,400g butter, 800g sugar, 200g gourmet butter, 200g condensed milk, 400g whole eggs, and 400g yellow eggs. Prepare 3,200 g of fine-grained flour and 16 g of baking powder by sieving to remove coarse particles and impurities.

<First mixing step (A2)>

Put the butter and gourmet butter prepared at the above weight into a mixing bowl and knead to obtain a creamy mixed butter by stirring it evenly.

At this time, the butter uses room temperature butter to facilitate creaming, and the gourmet butter is used to improve the flavor of the creamed butter. Any selected product from various prototypes can be used. The butter is creamed well due to the low working temperature. If it does not work, you can proceed with creaming the butter by applying slight heat to the mixing bowl containing the butter and gourmet butter.

<Second mixing step (A3)>

The above weight of condensed milk and sugar is added to the mixed butter obtained through the first mixing, and then stirred evenly to obtain the first dough mixture.

<Third mixing step (A4)>

The above weight of yellow eggs and whole eggs are added and stirred evenly. Then, they are mixed with the first dough mixture obtained through the second mixing and stirred evenly to obtain a second dough mixture.

<Dough step (A5)>

Add the above weight of ginkgo powder, cake flour, and baking powder to the secondary dough mixture and mix until no powder particles are visible to obtain bread dough.

<Maturation stage>

The bread dough obtained as above is divided into desired sizes and placed in a refrigeration device maintaining a refrigeration temperature of 4 to 6°C for 24 hours to achieve low temperature and maturation of the bread dough.

When the bread dough goes through the low-temperature and aging process described above, the bread dough shrinks and the elasticity of the dough improves, making it possible to manufacture healthy bread with an excellent texture.

The apple filling preparation process (B) using apples is a process to obtain apple filling that adds the flavor of apples to healthy bread using apples, sugar, salt, lemon juice, trimoline, apricot sugar, lemon juice, and flour. , preferred specific examples of the process are as follows.

<Apple filling material preparation step (B1)>

For 10 kg of apples, prepare 700 g of sugar, 8 g of salt, 60 g of lemon juice, 500 g of trimoline, and 200 g of apricot sugar, as well as prepare an unspecified amount of flour.

<Material preparation stage (B2)>

The apple of the prepared weight is peeled, the apple core is separated, and then cut into sticks with a height and width of 2 mm and a length of 15 to 40 mm to obtain apple peel.

<Material rolling step (B3)>

Put the prepared apple slices into a heating container, then apply heat and stir to cook the apple slices so that they do not stick to the container.

<First member input step (B4)>

In the process of peeling apple juice as described above, the above weight of sugar and salt is added at a time when juice is released from the apple juice, and then the apple juice is continuously heated and first boiled down.

<Second member input step (B5)>

In the process of boiling the apple juice by adding sugar and salt to the roasted apple juice as described above, when the added sugar and salt are completely dissolved and the surface of the apple is coated with sugar, the above weight of trimoline and salt are added to enhance the flavor. Add apricot mixture and lemon juice and simmer a second time.

In the present invention, by varying the timing of adding sugar, salt, trimoline, and apricot sugar, the sugar added first is coated on the surface of the roasted apple slices to prevent hardening of the apple slices, and the sugar coated on the apple slices is coated on the surface of the apple slices. It improves the sweetness and texture of the finished apple cider, and the trimoline, apricot sugar, and lemon juice added after the sugar coating lower the viscosity of the sugar-coated apple cider. It adds a unique flavor (apricot flavor) to the apple cider.

<Viscosity control step (B6)>

In the process of boiling the apple cider with the above and secondary ingredients added, flour is added in small amounts and visually checked. When the cider reaches the desired viscosity, heating is stopped and cooled to complete the apple cider.

As described above, the flour added to adjust the viscosity absorbs the solution of trimoline, apricot sugar, and lemon juice to adjust the viscosity of the apple cider, and the flour retains the flavor of trimoline, apricot sugar, and lemon juice to complete the product. It improves the flavor and texture of the apple cider.

The forming process (C) is a process for forming healthy bread using the bread dough and applesauce obtained as above, and a preferred specific example of the process is as follows.

<Forming stage (C1)>

The bread dough obtained through the bread dough preparation process (A) is separated into pieces of a certain size and spread to a certain thickness, the applesauce obtained through the applesauce preparation process (B) is placed on the bread dough, and then the bread dough is shaped into a ball or stick. Insert the rolled or rounded bread dough into a mold and shape it into the desired bread shape.

At this time, if the bread shape is molded using a mold shaped like a ginkgo leaf or ginkgo fruit, the bread shape can be molded to be visually pleasing, and it is said that the bread shape molded into the shape of a ginkgo leaf or ginkgo fruit contains ginkgo ingredients. Since it provides a visual hint, it may be able to achieve a promotional effect for healthy bread.

<Steaming/baking step (C2)>

The bread molded with apple filling as described above is placed in a steaming device or oven and steamed or baked to complete the production of healthy bread.

The health bread manufactured through the above process has apple cider embedded in the bread outer shell, and when consumed, the flavor of the ginkgo powder contained in the bread outer shell can be enjoyed together with the flavor of apple cider.

The health bread implemented by the present invention neutralizes the flavor of ginkgo by the flavor of apple cider, so even people who do not like ginkgo have no reluctance to consume it, so it can diversify the consumption class and contribute to national health.

According to the present invention, by using bread dough obtained through a specialized bread dough manufacturing process, the initial texture is excellently maintained, and by using apple cider obtained through a specialized apple cider manufacturing process, the crunchy texture and lack of apple flavor during consumption are achieved. You can produce healthy bread that can continuously enjoy its unique flavor.

The method of manufacturing healthy bread presented in the present invention is not limited to the above-described examples and attached drawings, and can be substituted and modified in various forms without departing from the scope of the technical idea to be enjoyed in the present invention. and changes can be made, which will be obvious to those skilled in the art to which the present invention pertains.

A: Bread dough preparation process A1: Dough material preparation stage
A2: First mixing step A3: Second mixing step
A4: Third mixing step A5: Kneading step
A6: Ripening stage
B: Apple cider preparation process B1: Apple cider material preparation step
B2: Material preparation stage B3: Material wrapping stage
B4: 1st member input step B5: 2nd member input step
B6: Viscosity adjustment step
C: Forming process C1: Forming step
C2: Steaming/baking step

Claims (1)

Dough material preparation step (A1) of preparing ginkgo powder with impurities removed, butter, sugar, gourmet butter, condensed milk, whole eggs, yellow eggs, cake flour with impurities removed, and baking powder (BP), the butter A first mixing step (A2) of stirring the and gourmet butter to obtain a creamed mixed butter, a second mixing step (A3) of adding the condensed milk and sugar to the mixed butter and stirring to obtain a first dough mixture, A third mixing step (A4) in which whole eggs are added to yellow eggs and stirred with the first dough mixture to obtain a second dough mixture. After adding the ginkgo powder and cake flour to the second dough mixture, the powder particles are A bread dough preparation process (A) consisting of a kneading step (A5) of obtaining bread dough by mixing until it is invisible, and a maturation step (A6) of dividing the bread dough into desired sizes and then maturing at low temperature;
Applesauce material preparation step (B1) of preparing apples, sugar, salt, lemon juice, trimoline, apricot sugar, and flour. Peel the apples, separate the apple cores from the inside, and then cut them into sticks to make apple cider. In the material preparation step (B2) to obtain The first material input step (B4), which is boiled after input, when the sugar and salt added in the first material input step (B4) are completely dissolved and the surface of the apple is coated with sugar, the trimoline, apricot sugar, and lemon In the secondary material input step (B5), where the juice is added and boiled again, flour is added in small amounts and visually checked, and when the apple cider reaches the desired viscosity, heating is stopped and cooled. An apple cider preparation process (B) consisting of a viscosity adjustment step (B6) to complete the apple cider;
A forming step (C1) of molding the bread dough obtained through the bread dough preparation process (A) and the apple filling obtained through the apple filling preparation process (B) into a desired bread shape, and the bread dough with the apple filling embedded therein. A method of manufacturing healthy bread containing ginkgo powder, comprising a forming process (C) consisting of a step (C2) of putting it into a steaming means or an oven.