KR102593102B1 - Bread manufacturing method using cabbage fermented liquid and bread manufactured thereby - Google Patents
Bread manufacturing method using cabbage fermented liquid and bread manufactured thereby Download PDFInfo
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- KR102593102B1 KR102593102B1 KR1020230038796A KR20230038796A KR102593102B1 KR 102593102 B1 KR102593102 B1 KR 102593102B1 KR 1020230038796 A KR1020230038796 A KR 1020230038796A KR 20230038796 A KR20230038796 A KR 20230038796A KR 102593102 B1 KR102593102 B1 KR 102593102B1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
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Landscapes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Biotechnology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 양배추 발효액을 이용한 식빵의 제조방법 및 이에 의해 제조된 식빵에 관한 것으로서, 더욱 상세하게는 양배추 발효액과 삶은 통감자를 이용하여 반죽물을 제조하고 이를 이용하여 식빵을 제조함으로써, 감자의 높은 영양성분을 쉽게 섭취할 수 있고, 위에 부담을 주지 않아 위장장애를 예방하며, 부드러운 질감을 가져 식감 및 풍미가 우수하고, 빵의 노화 현상을 지연시킬 수 있는 양배추 발효액을 이용한 식빵의 제조방법 및 이에 의해 제조된 식빵에 관한 것이다.The present invention relates to a method of manufacturing white bread using fermented cabbage broth and bread manufactured thereby. More specifically, the present invention relates to a method of manufacturing white bread using cabbage fermentation broth and boiled whole potatoes, and manufacturing bread using the dough, thereby providing high nutritional value for potatoes. A method of manufacturing white bread using fermented cabbage broth, which allows the ingredients to be easily ingested, prevents gastrointestinal disorders by not putting a burden on the stomach, has a soft texture, has excellent texture and flavor, and can delay the aging phenomenon of bread. It concerns manufactured bread.
식빵은 밀가루, 이스트, 소금, 물 등을 주원료로 하고 경우에 따라 당류, 유제품, 계란, 식용유지 등의 부원료를 배합한 반죽을 발효시켜 구운 것을 일컫는 것으로, 현대인의 분주한 일상생활과 서구화에 따른 식생활 패턴의 변화로 인하여 식빵 그 자체로 또는 토스트, 샌드위치 등의 다양한 형태로 많이 식용되고 있다.White bread refers to a fermented dough made from wheat flour, yeast, salt, water, etc. as main ingredients, and in some cases, mixed with auxiliary ingredients such as sugars, dairy products, eggs, and edible oils, and then baked. Due to changes in eating patterns, bread is increasingly being consumed in various forms such as bread itself or toast or sandwiches.
이러한 식빵은 밀가루의 제빵 특성 특히 단백질의 질 및 함량이 품질을 결정하는 매우 중요한 지표가 되며 아울러 동일한 원료라 하더라도 제조방법에 따라서 품질이 크게 달라진다.For these types of bread, the baking properties of flour, especially the quality and content of protein, are very important indicators in determining the quality, and even if the raw materials are the same, the quality varies greatly depending on the manufacturing method.
식빵 제조법에는 스트레이트법(Straight dough process)과 스펀지법(Sponge dough method), 연속식 제빵법(Continuous dough mixing system), 액체발효법(Liquid ferment process) 등이 있다. 이중 스펀지법은 일명 중종법이라고도 하는데, 밀가루의 50%이상과 이스트와 물을 배합하여 중종을 만들고 적어도 2시간 이상 1차 발효시킨 후 나머지 밀가루와 부원료(설탕이나 소금 등)와 남은 물을 넣고 배합하고 플로어 타임, 성형공정 등을 실시한 후 2차 발효시키는 방법으로써 발효의 안정성을 높이고 반죽의 숙성에 의한 신장성과 빵의 향을 증진시키는 것으로 알려져 있다.Bread manufacturing methods include the straight dough process, sponge dough method, continuous dough mixing system, and liquid fermentation process. The double sponge method is also called the medium seed method. Mix more than 50% of the flour with yeast and water to create a medium seed. After primary fermentation for at least 2 hours, the remaining flour, auxiliary ingredients (sugar, salt, etc.) and the remaining water are added and mixed. It is known to increase the stability of fermentation and improve the extensibility and aroma of bread by maturation of the dough by performing secondary fermentation after floor time and molding process.
그러나 이와 같은 스펀지법의 제조공정 중 식빵의 품질에 영향을 크게 미치는 1차 발효공정은 저온 또는 고온에서 비교적 짧은 시간에 발효가 이루어지므로 식빵의 식감이나 볼륨 및 조직감이 다소 떨어지는 한계가 있었다.However, among the sponge method manufacturing processes, the primary fermentation process, which greatly affects the quality of bread, is performed in a relatively short time at low or high temperatures, so there is a limitation in that the texture, volume, and texture of the bread are somewhat poor.
한편, 식빵의 부원료로는 식염, 계란 효모가 주로 사용되지만 그 외에도 기호적, 영양학적 측면 또는 노화억제, 저장기간 연장 등의 기능적 측면을 고려하여 다양한 기능성을 가진 부원료나 각종 추출물을 사용하여 독특한 관능적 특성 및 영양적 특성을 갖는 식빵의 개발이 시도되고 있다.Meanwhile, table salt and egg yeast are mainly used as secondary ingredients for bread, but in addition to them, considering the palatability, nutritional aspect, or functional aspects such as aging inhibition and shelf life extension, various functional secondary ingredients or various extracts are used to create unique sensory properties. Attempts are being made to develop bread with unique and nutritional properties.
그러나 첨가되는 부원료에 따라 빵의 부피, 향미, 조직(crumb)의 특성치, 관능적 변화, 노화속도 등에 오히려 악영향을 끼쳐 품질의 저하를 초래하기 때문에 가공방법의 개선을 통한 식빵의 개발이 절실히 요구되고 있는 실정이다.However, depending on the additives added, it has a negative effect on the bread's volume, flavor, crumb characteristics, sensory changes, aging speed, etc., causing a decrease in quality, so the development of bread through improvement of processing methods is urgently needed. This is the situation.
한편, 양배추는 피로회복, 소화불량 등에 가장 많이 추천되는 채소 중 하나이며, 알칼리성 식품으로서 근육과 뼈를 튼튼하게 하고, 주석산과 사과산이 풍부하며 펙틴, 검 성분, 이노시톨, 탄닌 등이 함유되어 장 활동을 촉진하고 해독작용을 하며, 특히 지방 과산화억제 및 프리라디칼 소거기능의 항산화작용, 저해 등의 항염증 작용, 항암작용 등 다양한 생리활성을 지니며, 위장장애를 예방 및 개선한다고 알려져 있다.Meanwhile, cabbage is one of the most recommended vegetables for recovery from fatigue and indigestion. As an alkaline food, it strengthens muscles and bones, is rich in tartaric acid and malic acid, and contains pectin, gum, inositol, and tannin to promote intestinal activity. It promotes and detoxifies, and has various physiological activities, including anti-inflammatory and anti-cancer effects, including antioxidant and anti-cancer effects, including inhibition of fat peroxidation and free radical scavenging functions, and is known to prevent and improve gastrointestinal disorders.
양배추는 특히 푸른 잎 부분에 식이섬유가 풍부하고 미네랄과 비타민 종류가 풍부하여 음식에 많이 사용하고 있지만, 푸른 부분은 버리고 하얀 부분을 많이 사용하나, 양배추의 푸른 부분과 비교하여 하얀 부분은 영양이 현저하게 떨어지는 문제점이 있고, 하얀 부분과 비교하여 푸른 부분은 거칠기 때문에 많이 섭취하기가 용이하지 않은 문제점이 있다.Cabbage, especially the green leaf part, is rich in dietary fiber and rich in minerals and vitamins, so it is widely used in food. However, the green part is discarded and the white part is used a lot. However, compared to the green part of cabbage, the white part is significantly more nutritious. There is a problem in that it falls off easily, and the green part is rough compared to the white part, so it is not easy to consume a lot.
또한, 상기 양배추는 단순히 즙, 쌈, 샐러드용으로만 사용되었을 뿐, 그 활용도가 좋지 못하며, 특히 양배추의 푸른 잎은 대부분 버려지고 있는데, 영양성분이 풍부하게 함유되어 있는 양배추의 다양한 활용방법이 절실히 요구되고 있는 실정이다.In addition, the cabbage is simply used for juice, wraps, and salads, and its utility is not good. In particular, most of the green leaves of cabbage are discarded, and there is an urgent need for various ways to use cabbage, which is rich in nutrients. It is being demanded.
그리고 감자는 현재 세계 130여 나라에서 재배되고 연간 약 2억7천만톤 정도가 생산되고 있어 생산량으로 옥수수, 벼, 밀 다음으로 많이 생산되는 작물이다.Potatoes are currently grown in over 130 countries around the world, with approximately 270 million tons produced annually, making them the second most produced crop after corn, rice, and wheat.
감자는 수분이 80%이며, 그 외의 고형성분의 대부분은 전분이고, 칼륨과 인산이 많이 함유되어 있는 알칼리 식품이며, 다른 식량작물과 달리 채소에 많이 항유되어 있는 비타민 C가 풍부하다. 단위 중량당 열량이 밥이나 쇠고기, 햄버거 등에 비해 50%, 빵의 30%, 마가린의 10% 정도에 불과하기 때문에 효과적인 다이어트 식품으로 알려져 있다. 감자는 삶거나 구워서 바로 먹을 수도 있고, 튀김 및 스낵으로 가공할 수 있어 요리방법이 다양하다. 그 외에 으깬감자, 감자칩, 팬케이크 및 샐러드 등 각종의 요리에 사용될 수 있어 그 이용범위가 매우 넓다.Potatoes are 80% water, most of the other solid components are starch, they are an alkaline food containing a lot of potassium and phosphoric acid, and unlike other food crops, they are rich in vitamin C, which is found in many vegetables. It is known as an effective diet food because its calories per unit weight are only 50% of rice, beef, hamburgers, etc., 30% of bread, and 10% of margarine. Potatoes can be boiled or baked and eaten right away, or they can be fried or processed into snacks, so there are a variety of cooking methods. In addition, it can be used in various dishes such as mashed potatoes, potato chips, pancakes, and salads, so its range of use is very wide.
이에 본 발명자는 양배추 발효액과 삶은 통감자를 이용하여 반죽물을 제조하고 이를 이용하여 식빵을 제조함으로써, 감자의 높은 영양성분을 쉽게 섭취할 수 있고 식감 및 풍미가 우수하며 영양성분이 풍부하여 건강 지향적인 현대 소비자의 기호도를 충족시킬 수 있는 빵을 제조할 수 있음을 확인하고 본 발명을 완성하였다.Accordingly, the present inventor prepared a dough using cabbage fermentation broth and boiled whole potatoes and used it to manufacture white bread, so that the high nutritional content of potatoes can be easily consumed, the texture and flavor are excellent, and the nutrients are rich, making it a health-oriented product. The present invention was completed after confirming that it was possible to manufacture bread that satisfies the preferences of modern consumers.
본 발명이 해결하고자 하는 과제는, 양배추 발효액과 삶은 통감자를 이용하여 반죽물을 제조하고 이를 이용하여 식빵을 제조함으로써, 감자의 높은 영양성분을 쉽게 섭취할 수 있고, 위에 부담을 주지 않아 위장장애를 예방하며, 부드러운 질감을 가져 식감 및 풍미가 우수하고, 빵의 노화 현상을 지연시킬 수 있는 양배추 발효액을 이용한 식빵의 제조방법 및 이에 의해 제조된 식빵을 제공하는데 있다.The problem that the present invention aims to solve is to prepare dough using cabbage fermentation broth and boiled whole potatoes and to make bread using it, so that the high nutritional content of potatoes can be easily consumed and it does not put a burden on the stomach, preventing gastrointestinal disorders. The object of the present invention is to provide a method of manufacturing white bread using fermented cabbage broth, which has a soft texture, has excellent texture and flavor, and can delay the aging phenomenon of bread, and bread manufactured thereby.
또한, 본 발명이 해결하고자 하는 다른 과제는, 양배추를 착즙하거나 우려내어 사용하는 경우에 발생할 수 있는 양배추 특유의 역한 냄새를 제거하여 맛과 풍미를 증진시키고 양배추의 유효성분이 충분히 추출되어 양배추의 영양성분을 충분히 섭취할 수 있는 양배추 발효액을 이용한 식빵의 제조방법 및 이에 의해 제조된 식빵을 제공하는데 있다.In addition, another problem that the present invention aims to solve is to improve the taste and flavor by removing the unpleasant smell unique to cabbage that can occur when using cabbage by squeezing or brewing it, and to sufficiently extract the effective ingredients of cabbage to contain the nutritional components of cabbage. The aim is to provide a method of manufacturing bread using fermented cabbage broth that can be consumed sufficiently, and bread manufactured thereby.
본 발명이 해결하고자 하는 다양한 과제들은 이상에서 언급한 과제들에 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
본 발명의 기술적 사상의 일 실시예에서는 양배추 발효액을 이용한 식빵의 제조방법을 개시한다.In one embodiment of the technical idea of the present invention, a method for manufacturing bread using fermented cabbage broth is disclosed.
상기 양배추 발효액을 이용한 식빵의 제조방법은, 양배추를 이용하여 양배추 발효액을 제조하는 양배추 발효액 제조 단계(S100); 다시마를 이용하여 다시마 우린물을 제조하는 다시마 우린물 제조 단계(S200); 콩비지를 숙성한 후 발효하여 콩비지 발효분말을 제조하는 콩비지 발효분말 제조 단계(S300); 커피 크림을 제조하는 커피 크림 제조 단계(S400); 감자의 비식용 부위를 제거한 후 가열하여 삶은 통감자를 제조하는 삶은 통감자 제조 단계(S500); 상기 양배추 발효액, 다시마 우린물, 콩비지 발효분말, 커피 크림 및 삶은 감자를 포함하는 재료들을 밀가루와 혼합하여 반죽물을 제조하는 반죽물 제조 단계(S600); 상기 반죽물을 숙성하는 반죽물 숙성 단계(S700); 및 상기 숙성된 반죽물을 가열하여 식빵을 제조하는 식빵 제조 단계(S800)를 포함한다.The method of producing bread using the fermented cabbage broth includes a cabbage fermentation broth manufacturing step (S100) of manufacturing cabbage fermentation broth using cabbage; A kelp water production step (S200) of producing kelp water using kelp; A fermented soybean curd powder manufacturing step (S300) of fermenting the okara after maturing it to produce a fermented soybean curd powder; A coffee cream manufacturing step of producing coffee cream (S400); A boiled whole potato manufacturing step (S500) in which the inedible parts of the potato are removed and then heated to produce boiled whole potatoes; A dough preparation step (S600) of mixing ingredients including the cabbage fermentation broth, kelp broth, fermented okara powder, coffee cream, and boiled potatoes with flour to prepare a dough; A dough maturation step of maturing the dough (S700); and a bread manufacturing step (S800) of heating the aged dough to manufacture bread.
또한, 본 발명의 기술적 사상의 다른 실시예에서는 상기 방법으로 제조된 양배추 발효액을 이용한 식빵을 개시한다.In addition, in another embodiment of the technical idea of the present invention, bread using fermented cabbage broth prepared by the above method is disclosed.
기타 실시예들의 구체적인 사항들은 상세한 설명에 포함되어 있다.Specific details of other embodiments are included in the detailed description.
본 발명의 기술적 사상의 다양한 실시예에 의한 양배추 발효액을 이용한 식빵의 제조방법은, 양배추 발효액과 삶은 통감자를 이용하여 반죽물을 제조하고 이를 이용하여 식빵을 제조함으로써, 감자의 높은 영양성분을 쉽게 섭취할 수 있고, 위에 부담을 주지 않아 위장장애를 예방하며, 부드러운 질감을 가져 식감 및 풍미가 우수하고, 빵의 노화 현상을 지연시킬 수 있는 식빵을 제조할 수 있다.The method of manufacturing white bread using fermented cabbage broth according to various embodiments of the technical idea of the present invention is to prepare dough using fermented cabbage broth and boiled whole potatoes and to manufacture white bread using the dough, thereby easily ingesting the high nutritional components of potatoes. It is possible to manufacture bread that prevents gastrointestinal disorders by not putting a burden on the stomach, has a soft texture, has excellent texture and flavor, and can delay the aging phenomenon of bread.
또한, 본 발명의 기술적 사상의 다양한 실시예에 의한 양배추 발효액을 이용한 식빵의 제조방법은, 양배추를 착즙하거나 우려내어 사용하는 경우에 발생할 수 있는 양배추 특유의 역한 냄새를 제거하여 맛과 풍미를 증진시키고 양배추의 유효성분이 충분히 추출되어 양배추의 영양성분을 충분히 섭취할 수 있는 식빵을 제조할 수 있다.In addition, the method of manufacturing bread using fermented cabbage broth according to various embodiments of the technical idea of the present invention improves the taste and flavor by removing the unpleasant smell unique to cabbage that may occur when using cabbage by squeezing or brewing it. By sufficiently extracting the active ingredients of cabbage, it is possible to manufacture white bread that allows sufficient intake of cabbage's nutrients.
본 발명의 기술적 사상의 다양한 실시예는, 구체적으로 언급되지 않은 다양한 효과를 제공할 수 있다는 것이 충분히 이해될 수 있을 것이다.It will be fully understood that various embodiments of the technical idea of the present invention can provide various effects that are not specifically mentioned.
도 1은 본 발명의 기술적 사상의 일 실시예에 따른 양배추 발효액을 이용한 식빵의 제조방법을 설명하기 위한 순서도이다.
도 2는 본 발명의 기술적 사상의 일 실시예에 따라 제조된 식빵의 일 예를 보여주는 사진이다.Figure 1 is a flowchart illustrating a method of manufacturing bread using fermented cabbage broth according to an embodiment of the technical idea of the present invention.
Figure 2 is a photograph showing an example of bread manufactured according to an embodiment of the technical idea of the present invention.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실시예를 참조하면 명확해질 것이다. 그러나 본 발명은 여기서 설명되는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록 그리고 당업자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 제공되는 것이다.The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.
본 출원에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다.The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미가 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥상 가지는 의미와 일치하는 의미가 있는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application. No.
이하, 첨부된 도면을 참조하여 본 발명의 기술적 사상의 일 실시예에 따른 양배추 발효액을 이용한 식빵의 제조방법에 대하여 바람직한 실시예를 들어 상세하게 설명한다.Hereinafter, with reference to the attached drawings, a method for manufacturing bread using fermented cabbage broth according to an embodiment of the technical idea of the present invention will be described in detail with preferred embodiments.
도 1은 본 발명의 기술적 사상의 일 실시예에 따른 양배추 발효액을 이용한 식빵의 제조방법을 설명하기 위한 순서도이고, 도 2는 본 발명의 기술적 사상의 일 실시예에 따라 제조된 식빵의 일 예를 보여주는 사진이다.Figure 1 is a flowchart for explaining a method of manufacturing bread using fermented cabbage broth according to an embodiment of the technical idea of the present invention, and Figure 2 is an example of bread manufactured according to an embodiment of the technical idea of the present invention. This is a picture showing.
도 1 및 도 2를 참조하면, 본 발명의 기술적 사상의 일 실시예에 따른 양배추 발효액을 이용한 식빵의 제조방법은 양배추 발효액 제조 단계(S100), 다시마 우린물 제조 단계(S200), 콩비지 발효분말 제조 단계(S300), 커피 크림 제조 단계(S400), 삶은 통감자 제조 단계(S500), 반죽물 제조 단계(S600), 반죽물 숙성 단계(S700) 및 식빵 제조 단계(S800)를 포함한다.Referring to Figures 1 and 2, the method of manufacturing bread using fermented cabbage broth according to an embodiment of the technical idea of the present invention includes a cabbage fermented broth manufacturing step (S100), a kelp broth manufacturing step (S200), and okara fermentation powder manufacturing. It includes a step (S300), a coffee cream manufacturing step (S400), a boiled whole potato manufacturing step (S500), a dough manufacturing step (S600), a dough aging step (S700), and a bread manufacturing step (S800).
1. 양배추 발효액 제조 단계(S100)1. Cabbage fermentation broth manufacturing step (S100)
상기 양배추 발효액 제조 단계(S100)는 양배추를 이용하여 양배추 발효액을 제조하는 단계이다.The cabbage fermentation broth production step (S100) is a step of producing cabbage fermentation broth using cabbage.
상기 양배추는 피로회복, 소화불량 등에 가장 많이 추천되는 채소 중 하나이며, 알칼리성 식품으로서 근육과 뼈를 튼튼하게 하고, 주석산과 사과산이 풍부하며 펙틴, 검 성분, 이노시톨, 탄닌 등이 함유되어 장 활동을 촉진하고 해독작용을 하며, 특히 지방 과산화억제 및 프리라디칼 소거기능의 항산화작용, 저해 등의 항염증 작용, 항암작용 등 다양한 생리활성을 지니며, 위장장애를 예방 및 개선한다고 알려져 있다.The cabbage is one of the most recommended vegetables for fatigue recovery and indigestion. As an alkaline food, it strengthens muscles and bones, is rich in tartaric acid and malic acid, and contains pectin, gum, inositol, tannin, etc. to promote intestinal activity. It promotes and detoxifies, and has various physiological activities, including anti-inflammatory and anti-cancer effects, including antioxidant and anti-oxidant action, inhibiting fat peroxidation and free radical scavenging functions, and is known to prevent and improve gastrointestinal disorders.
상기 양배추 발효액 제조 단계(S100)에서 상기 양배추 발효액은 하기의 방법으로 제조된 양배추 발효액을 사용함으로써, 양배추를 즙이나 우린물로 제조하여 사용하는 경우에 발생하는 양배추 특유의 역한 냄새를 제거하여 빵의 맛과 풍미를 증진시킬 수 있다.In the cabbage fermentation broth production step (S100), the cabbage fermentation broth is prepared by using the cabbage fermentation broth prepared by the following method, thereby removing the unpleasant smell unique to cabbage that occurs when cabbage is prepared and used as juice or boiled water. It can improve taste and flavor.
먼저, 상기 양배추 발효액을 제조하기 위하여, 양배추를 준비한 후 세척하고 양배추 잎과 양배추 심(즉, 뿌리를 포함하는 흰색 부분)을 분리할 수 있다.First, to prepare the cabbage fermentation liquid, cabbage can be prepared, washed, and the cabbage leaves and cabbage core (i.e., the white part including the root) can be separated.
상기 단계에서는 양배추를 준비한 후 탄산수소나트륨(NaHCO3)이 용해되어 1 내지 3(w/w)% 농도 범위를 가지는 정제수로 세척할 수 있는데, 상기 탄산수소나트륨은 식품첨가물로도 이용되는 것으로, 독성이 없으며 침투, 확산, 팽창 등의 기능을 가지며, 본 발명에서는 탄산수소나트륨을 이용하여 양배추를 세척함으로써, 곰팡이의 세포벽을 팽창시켜 상기 양배추 잎과 심을 살균함과 동시에 세척할 수 있다.In the above step, after preparing the cabbage, sodium bicarbonate (NaHCO 3 ) is dissolved and can be washed with purified water having a concentration range of 1 to 3 (w/w)%. The sodium bicarbonate is also used as a food additive, It is non-toxic and has functions such as penetration, diffusion, and expansion. In the present invention, by washing cabbage using sodium bicarbonate, the cell walls of the mold are expanded to sterilize and wash the cabbage leaves and core at the same time.
다음으로, 상기 양배추 잎과 양배추 심을 분쇄할 수 있다.Next, the cabbage leaves and cabbage core can be crushed.
상기 단계에서는 상기 양배추 잎과 양배추 심을 분쇄함으로써 추후 공정에서 숙성 및 발효 작용이 용이하게 수행되도록 할 수 있는데, 상기 양배추 잎과 양배추 심의 분쇄는 공지된 분쇄기를 이용하여 수행될 수 있다.In the above step, the cabbage leaves and cabbage core can be pulverized to facilitate maturation and fermentation in later processes. The cabbage leaves and cabbage core can be pulverized using a known grinder.
그 다음으로, 상기 분쇄된 양배추 잎과 양배추 심에 각각 발효균 배양액을 혼합할 수 있다.Next, fermentation bacteria culture can be mixed with the crushed cabbage leaves and cabbage core, respectively.
상기 단계에서 상기 분쇄된 양배추 잎은 감초와 혼합된 후 유산균 배양액 및 효모균 배양액으로 이루어진 배양액과 혼합되고, 상기 분쇄된 양배추 심은 스테비아 잎과 혼합된 후 유산균 배양액 및 광합성세균 배양액과 혼합될 수 있다.In the above step, the pulverized cabbage leaves are mixed with licorice and then mixed with a culture solution consisting of lactic acid bacteria culture and yeast culture, and the pulverized cabbage leaves are mixed with stevia leaves and then mixed with the lactic acid bacteria culture and photosynthetic bacteria culture.
구체적으로, 상기 단계에서 상기 분쇄된 양배추 잎 100 중량부에 대해, 감초 1 내지 5 중량부의 중량 비율로 혼합되고, 상기 감초가 혼합된 양배추 잎 100 중량부에 대해, 유산균 배양액 및 효모균 배양액으로 이루어진 배양액 20 내지 40 중량부의 중량 비율로 혼합될 수 있는데, 상기 유산균 배양액 및 효모균 배양액은 유산균 배양액 10 중량부 및 효모균 배양액 5 중량부의 중량 비율로 혼합될 수 있다.Specifically, in the above step, 100 parts by weight of the pulverized cabbage leaves are mixed at a weight ratio of 1 to 5 parts by weight of licorice, and 100 parts by weight of cabbage leaves mixed with the licorice are mixed, and a culture solution consisting of a lactic acid bacteria culture medium and a yeast culture medium. It can be mixed at a weight ratio of 20 to 40 parts by weight, and the lactic acid bacteria culture solution and the yeast bacteria culture solution can be mixed at a weight ratio of 10 parts by weight of the lactic acid bacteria culture solution and 5 parts by weight of the yeast culture solution.
또한, 상기 단계에서 상기 분쇄된 양배추 심 100 중량부에 대해, 스테비아 잎 1 내지 10 중량부의 중량 비율로 혼합되고, 상기 스테비아 잎이 혼합된 양배추 심 100 중량부에 대해, 유산균 배양액 10 중량부 및 광합성세균 배양액 10 중량부의 중량 비율로 혼합될 수 있다.In addition, in the above step, 1 to 10 parts by weight of stevia leaves are mixed with respect to 100 parts by weight of the pulverized cabbage core, and 10 parts by weight of lactic acid bacteria culture medium and photosynthesis are mixed with respect to 100 parts by weight of cabbage core mixed with the stevia leaves. It can be mixed at a weight ratio of 10 parts by weight of bacterial culture medium.
상기 유산균 배양액은, 1.2N HCl을 이용하여 배지의 pH를 2.8~3.2로 조정한 다음 김치로부터 유산 균주를 분리하고, 상기 분리된 유산 균주를 MRS broth(Oxoid, England)를 이용하여 37~39℃에서 20 내지 25시간 동안 배양한 후 1×1.08 ~ 5×1.08 CFU/mL이 되도록 희석하며, 이후 10,000 내지 15,000rpm에서 10~15분간 원심분리하여 상청액(supernatant)만을 분리하고, 상기 상청액(Supernatant)을 0.45㎛ 시린지 필터(syringe filter)로 여과 후, 상기 여과된 상청액 100 중량부에 대해 멸균한 증류수 1,000 내지 2,000 중량부의 중량 비율로 혼합하여 희석함으로써 제조되고, 상기 유산균은 발효 식품인 김치로부터 분리된 유산 균주로, 구체적으로, 상기 유산 균주로는 락토바실러스 쿠르바투스(Lactobacillus curvatus), 바이셀라 비리데센스(Weissella viridescens), 락토바실러스 플란타럼(Lactobacillus plantarum) 및 류코노스톡 락티스(Leuconostoc lactis)로 이루어진 군에서 선택된 어느 하나 이상의 유산 균주가 사용될 수 있다.For the lactic acid bacteria culture medium, the pH of the medium was adjusted to 2.8-3.2 using 1.2N HCl, then the lactic acid strain was isolated from kimchi, and the isolated lactic acid strain was cultured at 37-39°C using MRS broth (Oxoid, England). After culturing for 20 to 25 hours, it was diluted to 1×1.0 8 to 5×1.0 8 CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant, and the supernatant ( Supernatant) is filtered through a 0.45㎛ syringe filter and then diluted by mixing with 1,000 to 2,000 parts by weight of sterilized distilled water relative to 100 parts by weight of the filtered supernatant. The lactic acid bacteria are obtained from kimchi, a fermented food. Isolated lactic acid strains, specifically, the lactic acid strains include Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum , and Any one or more lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.
또한, 상기 효모균 배양액은, 모링가 추출 효모균(Saccharomyces spp.) 발효액이 이용될 수 있는데, 상기 모링가 추출 효모균(Saccharomyces spp.) 발효액은, 모링가(Moringa oleifera L.) 잎을 30 내지 40℃ 온도에서 5 내지 10일 동안 건조하여 얻은 건조 모링가 잎을 40배 부피의 증류수에 담궈 85 내지 87℃ 및 1.5Pa에서 추출한 후 50% 농축하고 이후 찌꺼기를 제거하여 모링가 추출액을 제조하며, 상기 모링가 추출액에 효모균(Saccharomyces spp.)을 5×1.06 ~ 10×1.06 CFU/mL의 농도로 접종하여 38 내지 42℃에서 30시간 동안 배양하고, 10,000 내지 15,000rpm에서 10~15분간 원심분리하여 상등액을 취하고 120 내지 140℃ 온도에서 30 내지 50분 동안 멸균하여 제조된 모링가 추출 효모균 발효액이 사용될 수 있다.In addition, the yeast culture broth may be a Moringa-extracted yeast ( Saccharomyces spp. ) fermentation broth. The Moringa-extracted yeast ( Saccharomyces spp. ) fermentation broth is prepared by cultivating Moringa ( Moringa oleifera L. ) leaves at 30 to 40°C. Dry Moringa leaves obtained by drying at high temperature for 5 to 10 days are soaked in 40 times the volume of distilled water, extracted at 85 to 87°C and 1.5 Pa, concentrated by 50%, and then the residue is removed to prepare a Moringa extract. Yeast bacteria ( Saccharomyces spp. ) were inoculated into the Linga extract at a concentration of 5 × 1.0 6 to 10 × 1.0 6 CFU/mL, cultured at 38 to 42°C for 30 hours, and centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes. A moringa extract yeast fermentation broth prepared by taking the supernatant and sterilizing it at a temperature of 120 to 140° C. for 30 to 50 minutes can be used.
또한, 상기 광합성세균 배양액은, K2HPO4 0.5g, NaCl 0.1g, MgSO4·7H2O 0.2g, Na-Acetate 3g, 이스트분말(Yeast extract) 3g 및 H2O 1000㎖와, 무기원소인 CaCl2·2H2O 0.5g, FeCl·6H2O 0.025mg, CuSO4·5H2O 0.00025mg, H3BO3 0.005mg, MnCl3·4H2O 0.0003mg 및 ZnSO4·7H2O 0.005mg을 차례대로 녹여 혼합한 후 멸균하여 배양병에 넣고 로도슈도모나스 캡슐라타(Rhodopseudomonas capsulata), 로도슈도모나스 스페로이드스(Rhodopseudomonas sphaeroides) 및 로도스피릴럼 루브런(Rhodospirillum rubrum)으로 이루어진 군에서 선택된 어느 하나 이상의 광합성세균 100㎖의 균액을 접종한 후, 질소가스를 충전, 밀폐하여 혐기 상태로 만든 다음 30℃에서 2,000룩스(Lux)의 광 조건하에서 3일 동안 배양하여 제조될 수 있다.In addition, the photosynthetic bacterial culture medium contains 0.5 g of K 2 HPO 4 , 0.1 g of NaCl, 0.2 g of MgSO 4 ·7H 2 O, 3 g of Na-Acetate, 3 g of yeast extract and 1000 ml of H 2 O, and inorganic elements Phosphorus CaCl 2 ·2H 2 O 0.5 g, FeCl·6H 2 O 0.025 mg, CuSO 4 ·5H 2 O 0.00025 mg, H 3 BO 3 0.005 mg, MnCl 3 ·4H 2 O 0.0003 mg and ZnSO 4 ·7H 2 O 0.005 After dissolving and mixing mg in order, sterilize and place in a culture bottle, and add at least one selected from the group consisting of Rhodopseudomonas capsulata, Rhodopseudomonas sphaeroides , and Rhodospirillum rubrum . It can be manufactured by inoculating 100 ml of photosynthetic bacteria, filling it with nitrogen gas, sealing it to create an anaerobic state, and then culturing it for 3 days at 30°C under light conditions of 2,000 Lux.
또한, 상기 감초는 뿌리나 줄기를 한약재의 원료로 이용되고 있는 식물로 글리시리진(glycyrrhizin), 쿠마린(coumarin), 글루코오스(glucose), 수크로오스(sucrose), 만니톨(mannitol) 등의 감미 성분이 3~7% 차지하고 있어 설탕보다 무려 200배의 감미도를 내는 성분을 포함한다고 알려져 있다. 따라서 감초는 단맛을 내며 쓴맛을 감소시켜 주는 역할을 한다. 또한, 약리 작용으로는 해독 작용, 항염증 작용을 하는 것으로 알려져 있다.In addition, the licorice is a plant whose roots and stems are used as raw materials for herbal medicine, and contains 3 to 7 sweet components such as glycyrrhizin, coumarin, glucose, sucrose, and mannitol. It is known to contain ingredients that are 200 times sweeter than sugar. Therefore, licorice has a sweet taste and plays a role in reducing bitterness. Additionally, it is known to have detoxifying and anti-inflammatory pharmacological effects.
또한, 상기 스테비아 잎(Stevia rebaudiana Bertoni)은 파라과이 북동부에서 유래 된 국화파 다년생 초본식물로 줄기와 잎에 함유된 스테비오사이드(stevioside)는 감미도가 설탕의 200~300배 정도에 달하는 천연감미물질로 브라질, 이스라엘, 중국, 일본 및 일부 유럽 등의 세계 각지에 퍼져 나갔으며 현재 한국에서도 재배가 이루어지고 있다.In addition, the Stevia leaf (Stevia rebaudiana Bertoni) is a perennial herbaceous plant originating from northeastern Paraguay. The stevioside contained in the stems and leaves is a natural sweetener with a sweetness of about 200 to 300 times that of sugar, and is a natural sweetener from Brazil. It has spread to various parts of the world, including Israel, China, Japan, and parts of Europe, and is currently being cultivated in Korea.
상기 스테비아 잎은 약 230종이 있지만 스테비아 레바우디아나(S. rebaudiana)와 스테비아 필레보필라(S. phlebophylla) 종에만 단맛과 상큼한 맛을 내는 스테비올 배당체가 존재한다. 최근 스테비아 잎의 가압 열수 추출물에서 스테비오사이드가 추출된 연구 결과가 있다. 또한, 스테비아 잎에서 항균 및 항암성, 항당뇨, 항비만 및 혈당조절 효과 등의 기능성이 밝혀졌다.There are about 230 species of stevia leaves, but only the S. rebaudiana and S. phlebophylla species contain steviol glycosides, which give a sweet and refreshing taste. There has been recent research showing that stevioside was extracted from pressurized hot water extract of stevia leaves. In addition, stevia leaves have been found to have antibacterial, anticancer, antidiabetic, antiobesity, and blood sugar control effects.
이어서, 상기 발효균 배양액이 각각 혼합된 양배추 잎과 양배추 심을 발효한 후 필터링하여 고형물과 액상을 분리하여 양배추 잎 발효액과 양배추 심 발효액을 제조할 수 있다.Subsequently, cabbage leaves and cabbage cores mixed with the fermentation bacteria cultures are fermented and then filtered to separate solids and liquid to produce cabbage leaf fermentation broth and cabbage core fermentation broth.
상기 단계에서는 상기 발효균 배양액이 각각 혼합된 양배추 잎과 양배추 심을 38 내지 42℃의 온도에서 3 내지 7일 동안 발효한 후 공지의 여과기로 필터링하여 고형물을 제거함으로써 액상의 양배추 잎 발효액과, 액상의 양배추 심 발효액을 제조할 수 있다.In the above step, cabbage leaves and cabbage cores mixed with the fermentation bacteria culture are fermented at a temperature of 38 to 42° C. for 3 to 7 days and then filtered using a known filter to remove solids to produce a liquid cabbage leaf fermentation liquid and a liquid cabbage. Deep fermentation broth can be produced.
다음으로, 상기 액상의 양배추 잎 발효액과, 상기 액상의 양배추 심 발효액을 혼합하여 양배추 발효액을 제조할 수 있다.Next, cabbage fermentation broth can be prepared by mixing the liquid cabbage leaf fermentation broth and the liquid cabbage core fermentation broth.
상기 단계에서는 상기 액상의 양배추 잎 발효액과, 상기 액상의 양배추 심 발효액을 2:1의 중량 비율로 혼합하여 양배추 발효액을 제조할 수 있다.In this step, cabbage fermentation broth can be prepared by mixing the liquid cabbage leaf fermentation broth and the liquid cabbage heart fermentation broth at a weight ratio of 2:1.
그 다음으로, 상기 양배추 발효액을 살균처리할 수 있다.Next, the cabbage fermentation broth can be sterilized.
상기 단계에서는 상기 양배추 발효액을 600 MPa 기압 및 38℃ 온도에서 1 내지 10분 동안 비가열 초고압 살균처리를 수행함으로써 액상의 양배추 발효액을 제조할 수 있는데, 상기와 같이 양배추 발효액에 가열 과정을 수행하지 않고 열이 인가되지 않음에 따라 양배추 발효액에 포함되어 있는 유효성분이 파괴되는 것을 방지할 수 있다.In the above step, the liquid cabbage fermentation broth can be prepared by performing non-heated ultra-high pressure sterilization treatment on the cabbage fermentation broth for 1 to 10 minutes at 600 MPa atmospheric pressure and a temperature of 38° C., without performing a heating process on the cabbage fermentation broth as described above. As heat is not applied, destruction of the active ingredients contained in the cabbage fermentation broth can be prevented.
2. 다시마 우린물 제조 단계(S200)2. Kelp water production step (S200)
상기 다시마 우린물 제조 단계(S200)는 다시마를 이용하여 다시마 우린물을 제조하는 단계이다.The kelp water production step (S200) is a step of producing kelp water using kelp.
상기 다시마(Laminaria japonica)는 갈조식물 다시마목 다시마과의 해조류로서, 다시마에는 카로틴류, 크산토필류, 엽록소 등의 여러 가지 색소 외에 탄소동화작용으로 만들어지는 만니톨(mannitol), 라미나린(laminarin) 등과 세포벽의 성분인 알긴산(alginic acid)이 많이 들어 있고, 요오드, 비타민 B2, 글루탐산 등의 아미노산이 함유되어 있다.The kelp ( Laminaria japonica ) is a seaweed of the kelp family of the brown algae plant Kelp order. In addition to various pigments such as carotenes, xanthophylls, and chlorophyll, kelp contains mannitol, laminarin, etc., which are produced through carbon assimilation, and cell walls. It contains a lot of alginic acid, a component of , and contains amino acids such as iodine, vitamin B2, and glutamic acid.
또한, 상기 다시마는 현대인에게 결핍되기 쉬운 칼슘, 칼륨, 나트륨, 마그네슘 등 50여 종의 각종 미네랄을 풍부하게 함유하고 있으며, 다시마의 섬유질은 소화기관 및 장내에서 영양분의 흡수를 조절하고, 장내의 지방, 콜레스테롤, 과다한 염분, 중금속 및 발암물질이나 숙변 등의 노폐물을 신속히 몸 밖으로 배설하는 작용을 한다.In addition, the kelp is rich in about 50 kinds of various minerals, such as calcium, potassium, sodium, and magnesium, which are easily deficient in modern people. The fiber of the kelp regulates the absorption of nutrients in the digestive system and intestines, and reduces fat in the intestines. It acts to quickly excrete waste products such as cholesterol, excessive salt, heavy metals, carcinogens, and feces from the body.
특히, 알긴산, 라미나린 등은 항암, 항고혈압, 항혈전, 항혈액응고, 항염증, 항산화, 항콜레스테롤, 혈류개선, 지질대사개선, 간기능개선, 정장작용, 다이어트 효과 등이 있는 것으로 알려져 다양한 형태의 건강기능식품 소재로서 주목받고 있다.In particular, alginic acid and laminarin are known to have anti-cancer, anti-hypertensive, anti-thrombotic, anti-blood coagulation, anti-inflammatory, antioxidant, anti-cholesterol, blood flow improvement, lipid metabolism improvement, liver function improvement, intestinal function, and diet effects, etc. It is attracting attention as a type of health functional food material.
상기 다시마 우린물 제조 단계(S200)에서 상기 다시마 우린물은 (1) 다시마 세척 단계, (2) 다시마 건조 단계, (3) 다시마 덖음 건조 단계, 및 (4) 다시마 우린물 제조 단계의 과정을 거쳐 제조된 다시마 우린물이 사용될 수 있다.In the kelp water production step (S200), the kelp water goes through the following processes: (1) kelp washing step, (2) kelp drying step, (3) kelp soaking drying step, and (4) kelp water production step. Manufactured kelp water can be used.
(1) 다시마 세척 단계(1) Kelp washing step
상기 다시마 세척 단계는 채취된 다시마를 정제수로 세척하여 상기 다시마의 표면에 부착되어 있는 이물질을 제거하는 단계이다.The kelp washing step is a step of washing the collected kelp with purified water to remove foreign substances attached to the surface of the kelp.
상기 다시마 세척 단계에서는 상기 다시마를 탄산수소나트륨(NaHCO3)이 용해되어 1 내지 3(w/w)% 농도 범위를 가지는 정제수를 이용하여 세척한 후, 다시 한번 깨끗한 정제수를 이용하여 상기 다시마의 표면을 세척할 수 있는데, 상기 탄산수소나트륨은 식품첨가물로도 이용되는 것으로, 독성이 없으며 침투, 확산, 팽창 등의 기능을 가질 수 있고, 본 발명에서는 탄산수소나트륨을 이용하여 다시마의 표면을 세척함으로써, 곰팡이의 세포벽을 팽창시켜 상기 다시마를 살균함과 동시에 세척할 수 있다.In the kelp washing step, the kelp is washed using purified water in which sodium bicarbonate (NaHCO 3 ) is dissolved and has a concentration range of 1 to 3 (w/w)%, and then the surface of the kelp is washed again using clean purified water. Can be washed. Sodium bicarbonate is also used as a food additive. It is non-toxic and can have functions such as penetration, diffusion, and expansion. In the present invention, sodium bicarbonate is used to wash the surface of kelp. , the kelp can be sterilized and washed at the same time by expanding the cell walls of the fungus.
(2) 다시마 건조 단계(2) Kelp drying step
상기 다시마 건조 단계는 상기 세척된 다시마를 건조하는 단계이다.The kelp drying step is a step of drying the washed kelp.
상기 다시마 건조 단계에서는 햇빛 건조시 엽록소나 기타 성분이 파괴되고 다시마 고유의 향이 사라지는 것을 방지하기 위하여 통풍이 잘되는 장소에서 수행될 수 있는데, 예를 들어, 상기 다시마 건조 단계는 온도 20 내지 30℃ 및 습도 60 내지 70%로 유지하여 1 내지 3일 동안 건조할 수 있다.The kelp drying step may be performed in a well-ventilated place to prevent chlorophyll or other components from being destroyed and the unique flavor of the kelp from disappearing when dried in sunlight. For example, the kelp drying step may be performed at a temperature of 20 to 30° C. and humidity. It can be kept at 60 to 70% and dried for 1 to 3 days.
즉, 상기 다시마 건조 단계에서는 상기와 같은 조건에서 세척된 다시마를 건조함으로써, 상기 다시마에 함유되어 있는 수분이 점진적으로 고르게 증발되도록 하여 다시마 고유의 맛과 향 및 영양 성분이 용이하게 우러나게 할 수 있고, 다시마 세포조직의 파괴로 공기의 침투를 용이하게 하여 발효 작용을 촉진함으로써 다시마의 맛과 향이 진하게 우러나게 할 수 있다.That is, in the kelp drying step, the washed kelp is dried under the above conditions, so that the moisture contained in the kelp evaporates gradually and evenly, allowing the unique taste, aroma, and nutritional components of the kelp to easily emerge. , The destruction of kelp cell tissue facilitates the penetration of air and promotes fermentation, thereby enhancing the taste and aroma of kelp.
(3) 다시마 덖음 건조 단계(3) Kelp peeling drying stage
상기 다시마 덖음 건조 단계는 상기 건조된 다시마에 표고버섯을 혼합한 후 덖음하여 건조하는 단계이다.The kelp roasting drying step is a step of mixing shiitake mushrooms with the dried kelp and then roasting and drying.
상기 다시마 덖음 건조 단계에서는 상기 건조된 다시마에 표고버섯을 혼합한 후 덖음함으로써, 상기 다시마를 끓여 우려낼 경우 상기 다시마에 함유되어 있는 유용성분이 용이하게 침출되고, 또한, 상기 다시마에 표고버섯이 가미됨으로써, 더욱 증진된 맛과 향, 영양성분이 함유된 다시마 우린물이 제조될 수 있다.In the kelp roasting drying step, shiitake mushrooms are mixed with the dried kelp and then roasted, so that when the kelp is boiled and brewed, the useful substances contained in the kelp are easily leached, and shiitake mushrooms are added to the kelp. , kelp water with improved taste, aroma, and nutrients can be produced.
상기 표고버섯은 영양가가 많고 단백질의 소화율도 아주 높은 영양 식품으로 독특한 맛과 향기를 지니고 있으며, 최근에 고혈압 강하물질 및 항암물질 등이 함유되어 있다고 알려지면서 보건 식품으로도 널리 애용되고 있다. 표고버섯은 혈청 지질을 분해하는 성분이 있어서 고혈압이나 동맥경화 등 성인병 예방과 개선의 식이요법에 많이 이용되고 있다.The shiitake mushroom is a nutritious food with high nutritional value and a very high protein digestibility, and has a unique taste and aroma. Recently, it has been widely used as a health food as it is known to contain substances that lower blood pressure and anti-cancer substances. Shiitake mushrooms contain ingredients that decompose serum lipids, so they are widely used in dietary therapy to prevent and improve adult diseases such as high blood pressure and arteriosclerosis.
표고버섯의 주성분은 탄수화물이지만 조섬유가 다량 함유되어 있어 칼로리가 적은 다이어트 식품으로 우수한 평가를 받고 있기 때문에 기능성 식품소재로서 그 활용가치가 높으며, 이러한 이유 등으로 인해 우리나라에서 생산량이 가장 많은 버섯 중의 하나이다. 또한, 칼슘과 인이 풍부하며, 빈혈을 치료할 수 있을 정도의 철분 등 무기질을 함유하고 있고, 비타민 B1, B2 등의 비타민 복합체 외에 니코틴산 등이 함유되어 있어서 변비의 예방에도 효능이 있다고 한다.The main ingredient of shiitake mushrooms is carbohydrates, but because they contain a large amount of crude fiber, they are evaluated as an excellent low-calorie diet food, so they have high utility value as a functional food material, and for this reason, they are one of the mushrooms with the highest production volume in Korea. In addition, it is rich in calcium and phosphorus, contains enough minerals such as iron to treat anemia, and contains nicotinic acid in addition to vitamin complexes such as vitamins B1 and B2, so it is said to be effective in preventing constipation.
표고버섯은 당질 중 항종양성과 면역을 증강시키는 Letinan을 비롯한 다당류와 혈압을 강하시키는 에리타데닌, 비타민 D의 모체인 ergosterol 등을 함유하고 있어 체내에서 칼슘의 흡수와 이용을 촉진시켜 주며, 구루병을 예방해준다. 또한, 표고버섯에는 맛을 좌우하는 구아닐산, 아데닐산이 들어있어 채소와 함께 조리하면 그 맛이 좋아진다.Shiitake mushrooms contain polysaccharides including Letinan, which has anti-tumor properties and enhances immunity, eritadenine, which lowers blood pressure, and ergosterol, the parent of vitamin D, which promotes the absorption and use of calcium in the body and helps prevent rickets. It prevents. Additionally, shiitake mushrooms contain guanylic acid and adenylic acid, which determine the taste, so their taste improves when cooked with vegetables.
예를 들어, 상기 다시마 덖음 건조 단계에서는 상기 건조된 다시마 전체 함량 100 중량부에 대해 표고버섯 10 중량부의 중량 비율로 혼합한 후, 상기 표고버섯이 혼합된 다시마를 85 내지 95℃ 온도의 용기에서 1 내지 10분 동안 덖음하고, 상기 덖음된 표고버섯이 혼합된 다시마를 35 내지 45℃의 온도에서 10 내지 60분 동안 냉각하여 건조함으로써 진행될 수 있다.For example, in the kelp drying step, 10 parts by weight of shiitake mushrooms are mixed with 100 parts by weight of the total content of the dried kelp, and then the kelp mixed with the shiitake mushrooms is placed in a container at a temperature of 85 to 95 ° C. It can be carried out by roasting for 10 to 10 minutes and drying the kelp mixed with the seared shiitake mushrooms by cooling at a temperature of 35 to 45°C for 10 to 60 minutes.
(4) 다시마 우린물 제조 단계(4) Kelp water production stage
상기 다시마 우린물 제조 단계는 상기 덖음된 표고버섯이 혼합된 다시마를 물에 우려내어 다시마 우린물을 제조하는 단계이다.The kelp water production step is a step of preparing kelp water by steeping the kelp mixed with the boiled shiitake mushrooms in water.
상기 다시마 우린물 제조 단계에서는 상기 덖음된 표고버섯이 혼합된 다시마 전체 함량 100 중량부에 대해 물 2,000 내지 3,000 중량부의 중량 비율로 혼합한 후 85 내지 95℃ 온도에서 1 내지 5시간 동안 가열하고, 이후 체를 이용하여 상기 덖음된 표고버섯이 혼합된 다시마를 물로부터 분리하여 제거함으로써 표고버섯 및 다시마의 유용성분이 충분히 침출된 다시마 우린물을 제조할 수 있다.In the kelp water production step, the shiitake mushrooms are mixed at a weight ratio of 2,000 to 3,000 parts by weight of water based on 100 parts by weight of the total content of the mixed kelp, and then heated at a temperature of 85 to 95 ° C. for 1 to 5 hours, and then By separating and removing the kelp mixed with the shiitake mushrooms from the water using a sieve, kelp water in which the useful components of the shiitake mushrooms and kelp are sufficiently leached can be produced.
3. 콩비지 발효분말 제조 단계(S300)3. Soybean curd fermented powder manufacturing step (S300)
상기 콩비지 발효분말 제조 단계(S300)는 콩비지를 숙성한 후 발효하여 콩비지 발효분말을 제조하는 단계이다.The fermented okara powder manufacturing step (S300) is a step of producing fermented okara powder by fermenting the okara after maturing it.
상기 콩비지 발효분말 제조 단계(S300)에서는 상기 콩비지를 숙성한 후 발효함으로써 식이섬유와 이소플라본(다이드제인, 제니스테인, 글리시테인)의 함량이 강화된 콩비지 발효분말을 제조할 수 있는데, 상기 콩비지는 두부의 생산과정에서 나오는 부산물로 영양학적으로 봤을 때 다른 부산물보다 풍부한 식이섬유 및 영양소를 함유하고 있으며 칼로리도 낮아 건강을 중요시하는 현대인들의 요구에 적합한 식품이다.In the okara fermented powder manufacturing step (S300), the okara fermented soybean curd is aged and then fermented to produce a fermented soybean curd powder with enhanced content of dietary fiber and isoflavones (daidzein, genistein, glycitein). is a by-product from the production process of tofu, and from a nutritional point of view, it contains more dietary fiber and nutrients than other by-products, and is low in calories, making it a food suitable for the needs of modern people who value health.
상기 콩비지 발효분말 제조 단계(S300)에서 상기 콩비지 발효분말은, (1) 콩비지 준비 단계, (2) 콩비지 숙성 단계, (3) 콩비지 열풍 건조 단계, (4) 콩비지 멸균 단계, (5) 콩비지 발효 단계, 및 (6) 발효 콩비지 균일화 단계의 과정을 거쳐 제조된 콩비지 발효분말이 사용될 수 있다.In the fermented soybean curd powder manufacturing step (S300), the okara fermented soybean curd powder is prepared through the following steps: (1) okara preparation step, (2) soybean curd ripening step, (3) soybean curd hot air drying step, (4) soybean curd sterilization step, and (5) soybean curd fermentation. The fermented okara powder prepared through the steps of step (6) and (6) homogenizing the fermented okara can be used.
(1) 콩비지 준비 단계(1) Bean curd preparation step
상기 콩비지 준비 단계는 콩비지를 준비하는 단계이다.The soybean curd preparation step is a step of preparing soybean curd.
상기 콩비지는 콩의 주성분인 식물섬유와 단백질의 영양소가 그대로 함유되어 있어, 장의 작용을 건강하고 활발하게 해주는 효능이 있고, 칼슘이 많이 함유되어 있어 단백질과 함께 섭취할 수 있으므로 체내 흡수율이 높은 특징이 있다.The soybean curd contains the nutrients of plant fiber and protein, which are the main components of soybeans, and has the effect of making the intestines healthy and active. It also contains a lot of calcium, so it can be consumed with protein, so it has a high absorption rate in the body. there is.
(2) 콩비지 숙성 단계(2) Soybean curd ripening stage
상기 콩비지 숙성 단계는 상기 콩비지를 숙성하는 단계이다.The soybean curd ripening step is a step of maturing the soybean curd.
상기 콩비지 숙성 단계에서는 상기 콩비지를 체에 밭쳐둔 후 28 내지 32℃ 온도에서 20 내지 40시간 동안 보관하여 숙성할 수 있는데, 본 발명에서는 상기 콩비지를 체에 밭쳐둔 후 숙성함으로써 상기 콩비지에 잔류하는 수분을 중력에 의해 자연 낙하시켜 제거함과 동시에 콩비지의 물성을 안정화할 수 있다.In the step of maturing the okara, the okara can be placed in a sieve and stored at a temperature of 28 to 32° C. for 20 to 40 hours to ripen. In the present invention, the okara is placed in a sieve and then aged to remove the moisture remaining in the okara. It can be removed by naturally falling through gravity and at the same time stabilizing the physical properties of the soybean curd.
(3) 콩비지 열풍 건조 단계(3) Hot air drying step of soybean curd
상기 콩비지 열풍 건조 단계는 상기 숙성된 콩비지를 열풍으로 건조하는 단계이다.The hot air drying step of the soybean curd is a step of drying the aged soybean curd with hot air.
상기 콩비지 열풍 건조 단계에서는 상기 숙성된 콩비지를 110 내지 130℃의 열풍으로 50 내지 100분 동안 건조함으로써 진행될 수 있는데, 상기 콩비지 열풍 건조 단계가 상기한 하한 범위 미만으로 수행되는 경우에는 숙성 콩비지 내부의 수분이 충분히 제거되지 않는 문제점이 발생할 수 있고, 상기한 상한 범위를 초과하여 수행되는 경우에는 숙성 콩비지가 과도하게 건조되어 물성이 저하되는 문제가 발생할 수 있다.The hot air drying step of the okara may be carried out by drying the aged okara with hot air at 110 to 130° C. for 50 to 100 minutes. If the hot air drying step of the okara is performed below the above-mentioned lower limit range, the moisture inside the aged okara A problem may arise in which this is not sufficiently removed, and if it is performed beyond the above-mentioned upper limit range, a problem may occur in which the aged soybean curd is dried excessively and its physical properties are deteriorated.
(4) 콩비지 멸균 단계(4) Soybean curd sterilization step
상기 콩비지 멸균 단계는 상기 건조된 콩비지를 살균처리하는 단계이다.The step of sterilizing the dried soybean curd is a step of sterilizing the dried soybean curd.
상기 콩비지 멸균 단계는 상기 건조된 콩비지를 500 내지 800 MPa 기압 및 35 내지 39℃ 온도에서 5 내지 15분 동안 비가열 초고압 살균처리를 수행함으로써 진행될 수 있는데, 상기와 같이 건조된 콩비지를 살균처리함으로써 가열이 수행하지 않아서 열이 인가되지 않음에 따라 제조되는 콩비지 발효분말의 유용성분이 파괴되는 것을 방지할 수 있다.The step of sterilizing the dried okara may be performed by performing non-heated ultra-high pressure sterilization treatment on the dried okara for 5 to 15 minutes at a pressure of 500 to 800 MPa and a temperature of 35 to 39° C. If this is not performed, the useful components of the fermented okara powder produced as heat is not applied can be prevented from being destroyed.
(5) 콩비지 발효 단계(5) Bean curd fermentation step
상기 콩비지 발효 단계는 상기 살균처리된 콩비지를 발효하는 단계이다.The soybean curd fermentation step is a step of fermenting the sterilized soybean curd.
상기 콩비지 발효 단계에서는 상기 살균처리된 콩비지에 발효 미생물 배양액을 분무하여 혼합한 후 발효시킴으로써, 발효 미생물에 의한 발효작용에 의해 식이섬유와 이소플라본(다이드제인, 제니스테인, 글리시테인)의 함량을 강화하고 콩비지 발효분말의 조직감(texture)을 개선할 수 있다.In the soybean curd fermentation step, the sterilized soybean curd is sprayed and mixed with a fermentation microorganism culture solution and then fermented, thereby increasing the content of dietary fiber and isoflavones (daidzein, genistein, glycitein) through fermentation by fermentation microorganisms. It can strengthen and improve the texture of fermented soybean curd powder.
구체적으로, 상기 콩비지 발효 단계에서 상기 발효는 상기 살균처리된 콩비지 전체 함량 100 중량부에 대해 발효 미생물 배양액 10 내지 20 중량부의 중량 비율로 혼합한 후 38 내지 42℃의 온도에서 5 내지 10일 동안 발효를 진행함으로써 수행될 수 있다.Specifically, in the soybean curd fermentation step, the fermentation is performed by mixing 10 to 20 parts by weight of fermented microbial culture medium with respect to 100 parts by weight of the total content of the sterilized okara, and then fermenting at a temperature of 38 to 42 ° C. for 5 to 10 days. It can be performed by proceeding with .
상기 발효 미생물 배양액은 발효 미생물로 고초균(바실러스 서브틸러스(Bacillus subtilis))이 배양되어 있는 배양액을 사용할 수 있다.The fermentation microbial culture medium may be a culture medium in which Bacillus subtilis ( Bacillus subtilis ) is cultured as a fermentation microorganism.
예를 들어, 상기 발효 미생물 배양액을 제조하기 위하여, 먼저, 깨끗이 세척된 볏짚을 물이 담긴 용기에 넣고 110 내지 115℃의 온도에서 10 내지 30분 동안 삶아 살균함으로써 볏짚에 잔류하는 잡균을 제거할 수 있다For example, in order to prepare the fermented microbial culture, first, cleanly washed rice straw is placed in a container containing water and boiled at a temperature of 110 to 115°C for 10 to 30 minutes to sterilize to remove any remaining bacteria in the rice straw. there is
일반적으로 상기 고초균은 120℃ 이상의 온도에서 장시간 지나야 살균되기 때문에 고초균이 사멸되지 않도록 110 내지 115℃의 온도에서 10 내지 30분 동안 볏짚을 삶아 살균할 수 있다. In general, since Bacillus subtilis is sterilized only after a long period of time at a temperature of 120°C or higher, rice straw can be sterilized by boiling it at a temperature of 110 to 115°C for 10 to 30 minutes to prevent the Bacillus subtilis from dying.
다음으로, 상기 잡균이 제거된 용기에 담긴 물을 자연 냉각함으로써 상기 용기에 남아 있는 물에 고초균이 함유된 고초균 침출수를 얻을 수 있다. Next, by naturally cooling the water contained in the container from which the various bacteria have been removed, Bacillus subtilis leachate containing Bacillus subtilis can be obtained in the water remaining in the container.
그 다음으로, 상기 고초균 침출수를 60 내지 70℃의 온도로 7 내지 9시간 동안 유지함으로써 상기 고초균 침출수에 포함되어 있는 고초균을 증식시킬 수 있다.Next, Bacillus subtilis contained in the Bacillus subtilis leachate can be grown by maintaining the Bacillus subtilis leachate at a temperature of 60 to 70° C. for 7 to 9 hours.
상기 단계에서는 상기 고초균 침출수에 포함되어 있는 고초균이 증식하기에 적합하도록 하기 위하여, 상기 고초균 침출수를 60 내지 70℃의 온도로 7 내지 9시간 동안 유지하고, 상기 고초균이 증식될 때 필요한 영양분은 고초균 침출수에 침지되어 있는 볏짚으로부터 공급받을 수 있도록 함으로써 상기 고초균을 증식시킬 수 있다.In the above step, in order to make the Bacillus subtilis contained in the Bacillus subtilis suitable for growth, the Bacillus subtilis leachate is maintained at a temperature of 60 to 70° C. for 7 to 9 hours, and the nutrients necessary for the growth of the Bacillus subtilis are contained in the Bacillus subtilis leachate. The Bacillus subtilis can be propagated by being supplied from rice straw soaked in .
이어서, 상기 고초균이 증식된 고초균 침출수로부터 볏짚을 분리하여 제거하고, 상기 고초균 침출수만을 105 내지 110℃의 온도에서 30분 동안 삶아 살균함으로써 고초균 증식과정에서 생성될 수 있는 잡균을 살균하여 제거하고, 이후 상기 잡균이 제거된 고초균 침출수를 25 내지 35℃ 온도에서 냉각함으로써 고초균이 포함되어 있는 발효 미생물 배양액을 제조할 수 있다.Next, the rice straw is separated and removed from the Bacillus subtilis leachate in which the Bacillus subtilis has grown, and only the Bacillus subtilis leachate is boiled and sterilized at a temperature of 105 to 110°C for 30 minutes to sterilize and remove miscellaneous bacteria that may be generated during the Bacillus subtilis growth process. A fermented microbial culture solution containing Bacillus subtilis can be prepared by cooling the Bacillus subtilis leachate from which the various bacteria have been removed at a temperature of 25 to 35°C.
(6) 발효 콩비지 균일화 단계(6) Fermented soybean curd homogenization step
상기 발효 콩비지 균일화 단계는 상기 발효된 콩비지를 여과하여 일정한 입도의 발효 콩비지를 선별함으로써 균일한 콩비지 발효분말을 제조하는 단계이다.The fermented okara fermented okara step is a step of producing a uniform fermented okara powder by filtering the fermented okara and selecting fermented okara of a certain particle size.
상기 발효 콩비지 균일화 단계에서는 상기 발효된 콩비지를 60 내지 80㎛ 크기의 체(또는, 여과기)를 통과시킴으로써, 균일한 입도의 콩비지 발효분말을 제조할 수 있다.In the step of homogenizing the fermented okara, the fermented okara powder can be produced with a uniform particle size by passing the fermented okara through a sieve (or filter) with a size of 60 to 80 μm.
4. 커피 크림 제조 단계(S400)4. Coffee cream manufacturing step (S400)
상기 커피 크림 제조 단계(S400)는 커피 크림을 제조하는 단계이다.The coffee cream manufacturing step (S400) is a step of manufacturing coffee cream.
상기 커피 크림 제조 단계(S400)에서는 커피 크림을 포함함으로써 맛과 향, 기호도가 증진된 식빵을 제조할 수 있는데, 예를 들어, 상기 커피 크림은 에스프레소 커피 80 내지 120 중량부, 물 50 내지 150 중량부 및 크림 30 내지 70 중량부의 중량 비율로 혼합하여 제조될 수 있다.In the coffee cream manufacturing step (S400), bread with improved taste, aroma, and preference can be manufactured by including coffee cream. For example, the coffee cream includes 80 to 120 parts by weight of espresso coffee and 50 to 150 parts by weight of water. It can be prepared by mixing 30 to 70 parts by weight of cream.
또한, 상기 커피 크림 제조 단계(S400)에서 상기 크림은 크림치즈, 설탕, 난황, 생크림 및 연유시럽을 혼합하여 제조될 수 있는데, 구체적으로, 상기 크림은 크림치즈 10 내지 20 중량부, 설탕 2 내지 8 중량부, 난황 7 내지 13 중량부, 생크림 40 내지 60 중량부 및 연유시럽 3 내지 7 중량부의 중량 비율로 혼합되어 제조될 수 있다.Additionally, in the coffee cream manufacturing step (S400), the cream can be prepared by mixing cream cheese, sugar, egg yolk, fresh cream, and condensed milk syrup. Specifically, the cream includes 10 to 20 parts by weight of cream cheese and 2 to 2 parts by weight of sugar. It can be prepared by mixing 8 parts by weight, 7 to 13 parts by weight of egg yolk, 40 to 60 parts by weight of fresh cream, and 3 to 7 parts by weight of condensed milk syrup.
상기 연유시럽은 하기의 방법으로 제조된 연유시럽이 사용될 수 있다.The condensed milk syrup prepared by the following method may be used.
먼저, 상기 연유시럽을 제조하기 위하여, 연유시럽 재료들을 준비할 수 있다.First, in order to prepare the condensed milk syrup, condensed milk syrup ingredients can be prepared.
상기 연유시럽을 제조하기 위해 준비되는 재료들로는 우유버터, 프락토올리고당, 연유, 포도씨유 및 우유가 준비될 수 있고, 상기 재료들은 우유버터 800 내지 1200 중량부, 프락토올리고당 50 내지 150 중량부, 연유 600 내지 800 중량부, 포도씨유 10 내지 40 중량부 및 우유 80 내지 120 중량부가 준비될 수 있다.Ingredients prepared to prepare the condensed milk syrup may include milk butter, fructooligosaccharides, condensed milk, grape seed oil, and milk, and the ingredients include 800 to 1200 parts by weight of milk butter, 50 to 150 parts by weight of fructooligosaccharides, 600 to 800 parts by weight of condensed milk, 10 to 40 parts by weight of grape seed oil, and 80 to 120 parts by weight of milk can be prepared.
상기 포도씨유는 포도씨를 이용하여 제조될 수 있는데, 상기 포도씨(Grape seed)는 폴리페놀이 많아 항산화 효능이 우수하다. 대표적으로 프로안토시아닌은 심혈관계질환 예방 효과, 노인성치매예방 효과, 항당뇨 효과, 대장암 예방 효과 등이 있으며, 강력한 항산화 작용으로 면역력을 높일 수 있다.The grape seed oil can be manufactured using grape seeds, and the grape seeds are rich in polyphenols and have excellent antioxidant efficacy. Typically, proanthocyanins have a cardiovascular disease prevention effect, a senile dementia prevention effect, an anti-diabetic effect, a colon cancer prevention effect, etc., and can increase immunity through a strong antioxidant effect.
또한, 레스베라트롤은 포도가 곰팡이로부터 자신을 보호하기 위해 생성하는 물질로, 강력한 항산화작용을 하여 세포의 손상과 노화를 막는 역할을 한다. 레스베라트롤은 포도의 알갱이, 포도 껍질, 포도씨 순으로 많이 함유되어 있으며, 혈중 콜레스테롤 저하에 도움을 주기도 한다.In addition, resveratrol is a substance produced by grapes to protect themselves from mold, and has a powerful antioxidant effect, preventing cell damage and aging. Resveratrol is contained in large quantities in grape grains, grape skins, and grape seeds, and it also helps lower blood cholesterol.
다음으로, 상기 준비된 재료들을 혼합한 후 가열하여 연유시럽을 제조할 수 있다.Next, condensed milk syrup can be prepared by mixing the prepared ingredients and heating them.
구체적으로, 상기 준비된 재료들을 혼합하여 용기에 투입한 후 95 내지 100℃ 온도에서 10 내지 20분 동안 가열하여 끓이고, 70 내지 80℃ 온도에서 5 내지 15분 동안 가열하여 끓이며, 이후 40 내지 50℃ 온도에서 10 내지 20분 동안 가열하여 끓임으로써 걸죽해진 상태의 연유시럽을 제조할 수 있다.Specifically, the prepared ingredients are mixed and placed in a container, then heated and boiled at a temperature of 95 to 100°C for 10 to 20 minutes, heated and boiled at a temperature of 70 to 80°C for 5 to 15 minutes, and then boiled at a temperature of 40 to 50°C. A thickened condensed milk syrup can be produced by heating and boiling for 10 to 20 minutes.
5. 삶은 통감자 제조 단계(S500)5. Boiled whole potato manufacturing step (S500)
상기 삶은 통감자 제조 단계(S500)는 감자의 비식용 부위를 제거한 후 가열하여 삶은 통감자를 제조하는 단계이다.The boiled whole potato production step (S500) is a step of removing the inedible parts of the potato and then heating to produce boiled whole potatoes.
본 발명에서는 상기 삶은 통감자 제조 단계(S500)에서 제조된 삶은 통감자를 포함하여 반죽물을 제조하고 상기 반죽물을 이용하여 식빵을 제조함으로써, 가공전분을 사용하지 않고 통감자에 포함된 전분에 의해 반죽물의 결합력을 증진시킬 수 있고, 또한, 감자의 높은 영양성분을 쉽게 섭취할 수 있으며, 부드러운 질감의 식빵을 제조할 수 있다.In the present invention, by preparing a dough including the boiled whole potatoes prepared in the boiled whole potatoes manufacturing step (S500) and making bread using the dough, the dough is made by starch contained in the whole potatoes without using processed starch. It can improve cohesion, make it easier to consume the high nutrients of potatoes, and produce bread with a soft texture.
상기 삶은 통감자 제조 단계(S500)에서 상기 삶은 통감자는 (1) 감자 박피 단계, (2) 감자 침지 단계 및 (3) 감자 가열 단계의 과정을 거쳐 제조된 삶은 통감자가 사용될 수 있다.In the boiled whole potato manufacturing step (S500), the boiled whole potato may be used as a boiled whole potato prepared through the following processes: (1) potato peeling step, (2) potato immersion step, and (3) potato heating step.
(1) 감자 박피 단계(1) Potato peeling step
상기 감자 박피 단계는 감자를 준비한 후 감자 껍질을 박피하는 단계이다.The potato peeling step is a step of peeling the potato skin after preparing the potatoes.
상기 감자 박피 단계에서는 감자를 준비한 후 세척하고 칼날을 이용하여 감자 껍질 및 눈을 제거할 수 있는데, 일반적으로 감자는 수분이 약 80%, 전분이 16~17%, 단백질이 2% 및 기타 영양소 등의 구성성분으로 이루어져 있다. 이러한 구성성분 때문에 감자만의 식사로도 인체유지에 필요한 모든 영양소를 충분히 공급할 수 있을 정도의 우수한 종합 식품으로 각광을 받고 있다.In the potato peeling step, the potatoes are prepared, washed, and the potato skin and eyes can be removed using a blade. Generally, potatoes have about 80% moisture, 16-17% starch, 2% protein, and other nutrients. It consists of components. Because of these components, potatoes are in the spotlight as an excellent comprehensive food that can sufficiently supply all the nutrients necessary for maintaining the human body even with a diet of potatoes alone.
또한, 감자는 대표적인 알칼리 식품이어서 인체의 산성 체질을 중화시키고, 성인병을 예방하는 효과가 있으며, 아무리 많이 먹어도 비만 걱정없이 배불리 먹을 수 있어 비만을 걱정하는 현대 도시인들에게 다이어트 식품으로서도 인기가 높다.In addition, potatoes are a representative alkaline food, which neutralizes the body's acidic constitution and prevents adult diseases. No matter how much you eat, you can eat your fill without worrying about obesity, so it is popular as a diet food for modern urbanites who are worried about obesity.
(2) 감자 침지 단계(2) Potato soaking step
상기 감자 침지 단계는 상기 박피된 감자를 산야초 추출액에 침지하는 단계이다.The potato immersion step is a step of immersing the peeled potatoes in a wild wild herb extract.
상기 감자 침지 단계에서는 상기 박피된 감자를 산야초 추출액에 침지시킴으로써, 산야초의 유용성분이 감자 내부로 침투하여 영양성분을 증진시킴과 동시에 반죽물의 조직감을 향상시키며, 박피된 감자가 변색되는 것을 방지할 수 있는데, 예를 들어, 상기 감자 침지 단계에서는 상기 박피된 감자 100 중량부에 대해 산야초 추출액 200 내지 300 중량부의 중량 비율로 혼합한 후 20 내지 30℃ 온도에서 3 내지 7시간 동안 침지시킴으로써 수행될 수 있다.In the potato immersion step, by immersing the peeled potatoes in the extract of wild wild plants, the useful components of the wild wild greens penetrate into the inside of the potatoes to enhance the nutrients, improve the texture of the dough, and prevent the peeled potatoes from discoloring. For example, the potato immersion step may be performed by mixing 200 to 300 parts by weight of wild wild herb extract with 100 parts by weight of the peeled potatoes and then immersing the mixture at a temperature of 20 to 30° C. for 3 to 7 hours.
상기 감자 침지 단계에서 상기 산야초는 흔히 한방에서 한약재 등으로도 사용되며 그 소재의 다양성과 기능성에 의해 치매예방 및 치료 소재개발에 관심이 집중되어 다양한 연구가 진행되고 있으며 acetylcholine esterase inhibitor, β-amyloid의 뇌 축적저해, 뇌혈류 개선, 산화적 스트레스 억제효과, estrogenic effect 등의 다양한 측면에서 연구들이 이루어지고 있다.In the potato soaking step, the wild herbs are commonly used as herbal medicine in oriental medicine, and due to the diversity and functionality of the material, interest is focused on developing materials for dementia prevention and treatment, and various studies are being conducted. Research is being conducted on various aspects such as inhibition of brain accumulation, improvement of cerebral blood flow, oxidative stress inhibition effect, and estrogenic effect.
예를 들어, 상기 산야초 추출액은 인진쑥, 당귀, 오가피, 삼백초, 질경이 및 꾸지뽕이 각각 1:1:1:1:1:1의 중량 비율로 혼합되어 이루어진 제1 산야초를 준비한 후 분쇄하고, 상기 인진쑥, 당귀, 오가피, 삼백초, 질경이 및 꾸지뽕으로 이루어진 제1 산야초 전체 함량 100 중량부에 대해 물 1,000 내지 2,000 중량부의 중량 비율로 혼합한 후 50 내지 60℃의 온도에서 10 내지 20시간 동안 침지시켜 산야초 우린물을 제조하며, 상기 산야초 우린물 전체 함량 100 중량부에 대해, 약쑥, 민들레 및 돌나물이 각각 1:1:1의 중량 비율로 이루어진 제2 산야초 10 내지 30 중량부를 혼합한 후, 120 내지 140℃의 온도에서 추출용기 내부의 압력은 1.8 내지 2.2kgf/cm2 범위로 하고, 8 내지 12시간 동안 가열하여 추출함으로써 산야초 추출액을 제조할 수 있다.For example, the above-mentioned wild herb extract is prepared by preparing a first wild herb consisting of Injin mugwort, angelica root, Ohgapi, Sambaek chorale, plantain, and Kujippong in a weight ratio of 1:1:1:1:1:1, respectively, and then pulverized, and the Injin mugwort , 1,000 to 2,000 parts by weight of water is mixed with the total content of 100 parts by weight of the first wild wild grass consisting of angelica root, sycamore, sycamore, plantain and kkujippong, and then immersed at a temperature of 50 to 60 ℃ for 10 to 20 hours to make wild wild grass. Water is prepared by mixing 10 to 30 parts by weight of the second wild wild grass, which consists of mugwort, dandelion, and sedum in a weight ratio of 1:1:1, with respect to 100 parts by weight of the total content of the wild wild grass water, and then mixed at 120 to 140 ° C. The pressure inside the extraction vessel at a temperature is in the range of 1.8 to 2.2 kgf/cm 2 , and the wild herb extract can be prepared by heating and extracting for 8 to 12 hours.
상기 인진쑥은 단백질, 지방, 당질, 섬유질, 회분, 칼슘, 인, 철분, 비타민A, 비타민B, 비타민C, 나이아신 등이 풍부하게 포함되어 있고, 혈액순환을 좋게 해서 몸을 따뜻하게 하므로 손발이 찬 증상을 개선시켜 주고, 장을 따뜻하게 하여 근본적으로 장의 기능을 개선하는데 도움을 주며, 저혈압으로 서 있기가 힘든 사람이나 배나 허리가 냉해지는 사람에게도 좋다. 월경불순이나 부정출혈, 방광염, 빈혈 등 여성에게 많이 걸리는 병에 효과적이고, 여성의 통증(허리,어깨결림)의 원인인 냉기와 습기를 해소하는 데 도움이 된다. 또한, 간 기능을 활성화시켜 주는 영양성분과 많은 활성영양소, 비타민 미네랄이 풍부하여 간기능 개선에 도움이 되며 체재 독성노폐물을 몸밖으로 내보내어 간을 깨끗이 하고, 간의 해독기능을 도와 지방대사를 원활히 시켜 피로회복, 체력개선에 효과적이다.The above-mentioned mugwort is rich in protein, fat, sugar, fiber, ash, calcium, phosphorus, iron, vitamin A, vitamin B, vitamin C, niacin, etc. It improves blood circulation and warms the body, so symptoms of cold hands and feet It helps to fundamentally improve intestinal function by warming the intestines, and is also good for people who have difficulty standing due to low blood pressure or people who have a cold stomach or back. It is effective in treating diseases that commonly affect women, such as irregular menstruation, irregular bleeding, cystitis, and anemia, and helps relieve cold and moisture that are the cause of women's pain (back and shoulder stiffness). In addition, it is rich in nutrients that activate liver function, many active nutrients, vitamins and minerals, which helps improve liver function. It cleanses the liver by expelling residual toxic wastes out of the body and helps the liver's detoxification function to facilitate fat metabolism. It is effective in relieving fatigue and improving physical strength.
상기 당귀는 미나리과의 Angelica속 식물로, 줄기는 암록색, 키가 1.0~1.5 m, 꽃은 담자색, 개화기는 8~9월이며 우리나라와 중국 그리고 일본에서 한방약재로 사용하기 위해 재배되고 있다. 당귀는 빈혈치료, 진정작용, 항암작용, 진통억제, 상처치료, 당뇨성 고혈압 치료에 효과가 있다고 알려져 있으며, 또한 nodakentin, decursin,decursinol, umbelliferon, β-sitosterol 등 많은 기능성 성분들을 함유하고 있다. 또한, 뇌실내 β-amyloid1-42를 투여한 치매유발모델에서 당귀가 passive avoidance test에서 escape latency를 유의하게 증가시켰고 dose-response를 나타내었으며 투여기간이 길수록 높은 효과를 나타내었다.The Angelica is a plant of the Angelica genus of the Apiaceae family. The stem is dark green, the height is 1.0-1.5 m, the flowers are light purple, the flowering period is August-September, and it is cultivated for use as an herbal medicine in Korea, China, and Japan. Angelica root is known to be effective in treating anemia, sedation, anti-cancer, pain suppressing, wound healing, and diabetic hypertension, and also contains many functional ingredients such as nodakentin, decursin, decursinol, umbelliferon, and β-sitosterol. Additionally, in a dementia-inducing model administered intracerebroventricular β-amyloid1-42, angelica root significantly increased escape latency and dose-response in the passive avoidance test, and the longer the administration period, the higher the effect.
상기 오가피는 두릅나무과에 속하는 오갈피나무 또는 기타 동속식물의 뿌리, 줄기 및 껍질로서 관상 또는 반관상 식물로 보통 길이 5~10cm, 지름 5~8mm, 두께 1mm 정도이고, 바깥 면은 황갈색-어두운 회색으로 평탄하며 군데군데 가시가 있거나 그 자국이 있고, 비교적 어린가지의 껍질에는 회백색의 반점이 있다. 오가피 동의보감, 한약집성방, 신농본초경, 본초강목 등의 고전에 따르면 발산, 구풍작용 등의 대사촉진제로 이용되어져 왔고, 특히 자양, 강장, 강정, 음위, 진경, 근골동통, 산기 복통, 요슬동통 등의 효능이 있어 주로 강장약으로 신경통, 중풍, 고혈압, 당뇨병, 류마티스성 관절염 치료 등의 효과가 알려져 있다.The above-mentioned eucalyptus is the root, stem, and bark of the eucalyptus tree or other congeners belonging to the Araliaceae family. It is an ornamental or semi-ornamental plant, usually 5 to 10 cm long, 5 to 8 mm in diameter, and 1 mm thick, and the outer surface is yellowish brown-dark gray. It is flat and has thorns or marks here and there, and the bark of relatively young branches has gray-white spots. According to classics such as Ogapi Donguibogam, Herbal Medicine Collection, Shennong Herbal Medicine, and Herbal Medicine Gangmok, it has been used as a metabolic accelerator with radiating and carminative effects, and especially for nutrient, tonic, gangjeong, yin stomach, antispasmodic, musculoskeletal pain, peripartum abdominal pain, and yaw pain. Because of its efficacy, it is mainly used as a tonic and is known to be effective in treating neuralgia, stroke, high blood pressure, diabetes, and rheumatoid arthritis.
상기 삼백초(Saururus chinensis Baill)는 삼백초과(Saururaceae)에 속하는 다년생 초본이다. 삼백초는 우리나라를 비롯한 중국, 일본 등지에서 자생하거나 재배되고, 주로 6월에서 8월에 꽃이 피며 3~4개의 잎이 백색을 띄고, 잎, 꽃, 뿌리 3가지가 흰색이기 때문에 삼백초라고 한다. 삼백초의 주성분은 플라보노이드인 퀘르세틴(quercetin), 퀘르시트린(quercitrin), 이소퀘르시트린(isoquercitrin)을 비롯한 루틴(rutin), 수용성 탄닌(tannin) 등을 함유하고 있다. 생육시기별 함량은 퀘르세틴(quercetin), 퀘르시트린(quercitrin) 및 탄닌(tannin)은 생육 초기에 높게 나타난다고 하며, 부위별 유효 성분의 경우 퀘르세틴은 흰 잎, 퀘르시트린은 잎, 탄닌은 꽃에서 그 함량이 높은 것으로 알려져 있다. 이들 성분은 항산화 작용과 함께 모세혈관 강화, 항균, 항암성, 노화방지, 동맥경화 및 심장질환에 대한 약리효과가 있다고 한다. 삼백초는 전초나 뿌리를 건조한 것이 약용으로 사용되고 있는데, 삼백초 건조 추출물이 사염화탄소(CCl4) 투여로 간 손상된 흰쥐의 혈청 중 AST(aspartate aminotransferase)와 ALT(alanine aminotransferase) 활성을 억제시키며, 간 조직 중의 MDA(malonedialdehyde) 함량을 감소시켜 간 세포를 보호한다고 하였다.The Saururus chinensis Baill is a perennial herb belonging to the Saururaceae family. Sambaekcho grows or is cultivated in Korea, China, Japan, etc. It blooms mainly from June to August and has 3 to 4 white leaves, and the leaves, flowers, and roots are white, so it is called Sambaekcho. The main components of trifolium peach include flavonoids such as quercetin, quercitrin, and isoquercitrin, as well as rutin and water-soluble tannin. The contents of quercetin, quercitrin, and tannin are said to be high in the early stages of growth, and the active ingredients by part are found in white leaves for quercetin, leaves for quercitrin, and flowers for tannin. It is known to have a high content. These ingredients are said to have anti-oxidant properties as well as capillary strengthening, anti-bacterial, anti-cancer, anti-aging, arteriosclerosis, and pharmacological effects against heart disease. The dried whole plant or root of Tributa sinensis is used for medicinal purposes. The dried extract of Tricert sinensis inhibits the activities of AST (aspartate aminotransferase) and ALT (alanine aminotransferase) in the serum of rats with liver damage due to administration of carbon tetrachloride (CCl4), and inhibits MDA (MDA) in liver tissue. It is said to protect liver cells by reducing malonedialdehyde content.
상기 질경이는 질경이과(Plantaginaceae)에 속하는 다년생 초본으로 어린잎은 식용한다. 한방에서는 뿌리채 뽑아 말려서 차전초(車前草)라 하고, 종자를 차전자(車前子)라는 약재로 사용하고, 한국, 일본, 사할린, 타이완, 중국, 시베리아, 동부 히말라야, 자바, 말레이시아 등지에 분포한다. 질경이 전초의 성분은 오쿠빈(aucubin), 플란타기닌(plantaginin), 호모플란타기닌(homoplantaginin) 등의 배당체와 탄닌, 우르솔산(ursolic acid), 피토스테롤글리코시드(phytosterol glycosides)이고, 이들 스테롤류인 베타시토스테롤팔미테이트(βpalmitate), 스티그마스테롤팔미테이트(stigmasterol palmitate) 등이 점액성 팽화물질의 주체이다. 차전자(Plantaginis Semen)에는 뮤실라제(mucilage(9%내외))로 플란타산(Plantasan), 플란타고뮤실라제 A(plantago mucilage A(Larabinose, D- xylose, D-glucuronic acid, D-galacturonic acid))가 함유되어 있고 이리도이드 배당체(Iridoidal glycoside)인 오쿠빈 (aucubin), 게니피오시딕애씨드 (genipiosidic acid)가 있고 플라본배당체(flavone glycoside)로서 플란타고시드 (plantagoside) 기타 아세토시드(acetoside), 시린긴(syringin), 콜린(choline) 및 기타의 지방산 등이 들어 있다.The plantain is a perennial herb belonging to the Plantaginaceae family, and its young leaves are edible. In oriental medicine, the roots are pulled out and dried and called psyllium, and the seeds are used as a medicine called psyllium. It is distributed in Korea, Japan, Sakhalin, Taiwan, China, Siberia, eastern Himalayas, Java, Malaysia, etc. . The components of plantain whole plant are glycosides such as aucubin, plantaginin, and homoplantaginin, tannin, ursolic acid, and phytosterol glycosides, and these sterols Beta-sitosterol palmitate (βpalmitate), stigmasterol palmitate (stigmasterol palmitate), etc. are the main agents of mucous-like swelling substances. Plantaginis Semen contains mucilage (about 9%), Plantasan, and plantago mucilage A (Larabinose, D-xylose, D-glucuronic acid, D-galacturonic). acid), iridoidal glycosides such as aucubin and genipiosidic acid, and flavone glycosides such as plantagoside and other acetoside. ), syringin, choline, and other fatty acids.
상기 꾸지뽕은 뽕나무과에 딸린 낙엽소교목 또는 관목이며, 중국에서는 자목 또는 상자라 불리고 있고, 부인의 봉중혈결을 다스리고 월경을 통하게 하며 어혈을 풀고 신장의 결석을 없게 할 뿐만 아니라 근골을 튼튼하게 하고 혈액을 맑게 하는 효과가 있다고 알려져 있다.The above-mentioned Cudrania is a deciduous tree or shrub belonging to the Moraceae family. In China, it is called a Chinese tree or box. It not only treats blood clots in the woman's veins, promotes menstruation, relieves stagnant blood, and eliminates kidney stones, but also strengthens the muscles and bones and improves blood circulation. It is known to have a clearing effect.
상기 약쑥은 한방에서 쑥의 잎을 애엽(艾葉)이라는 약재로 불려져 있으며, 지혈 작용을 하고, 세균의 발육을 억제하며, 진해·거담 작용을 하고, 여성의 생리통·생리불순·대하에 효과가 있다고 알려져 있다.In oriental medicine, mugwort leaves are called ayeop (艾葉), and it has a hemostatic effect, inhibits the growth of bacteria, acts as an antitussive and expectorant, and is said to be effective in treating menstrual pain, menstrual irregularity, and dehydration in women. It is known.
상기 민들레는 실리마린, 콜리 등의 성분이 다량 함유되어 있어서 해독작용이 뛰어나고 탁월한 건위, 소염작용 능력이 있다.The dandelion contains a large amount of ingredients such as silymarin and cauliflower, so it has excellent detoxifying properties and has excellent stomach and anti-inflammatory properties.
상기 돌나물은 쌍떡잎식물 장미목 돌나무과 여러해살이 풀이며, 잎은 보통 3개씩 돌려나고 잎자루가 없으며 긴 타원형 또는 바소꼴이다. 한방에서는 불감초라고 하여 해열, 해독, 타박상, 간경변증과 뱀에 물린데 효능이 있다고 알려졌다. 돌나물은 Ca가 250mg%로 풍부하며 비타민C, 세도헴툴로오스 성분, 인산을 다량 함유하고 있고, 새콤한 신맛을 함유하고 있어 식욕을 촉진하고 콜레스테롤 수치를 낮추는 효능이 있어 성인병을 예방한다.The above-mentioned sedum is a perennial herb of the dicotyledonous plant Rosaceae Crassuaceae, and its leaves usually grow in groups of three, have no petioles, and are long oval or lanceolate. In oriental medicine, it is called bulgamcho and is known to be effective in treating fever, detoxification, bruises, cirrhosis, and snake bites. Sedum is rich in Ca (250mg%) and contains a large amount of vitamin C, sedohemtulose, and phosphoric acid. It also has a sour taste and has the effect of promoting appetite and lowering cholesterol levels, preventing adult diseases.
(3) 감자 가열 단계(3) Potato heating step
상기 감자 가열 단계는 상기 침지된 감자를 분리한 후 가열하여 익혀 삶은 통감자를 제조하는 단계이다.The potato heating step is a step of separating the soaked potatoes and then heating them to produce boiled whole potatoes.
상기 감자 가열 단계에서 상기 삶은 통감자는 상기 침지된 감자를 분리한 후, 상기 분리된 감자 100 중량부에 대해, 상기 산야초 추출액 3 내지 7 중량부 및 물 150 내지 250 중량부를 혼합한 후 열원으로 가열하여 익힘으로써 진행될 수 있다.In the potato heating step, the boiled whole potatoes are prepared by separating the soaked potatoes, mixing 3 to 7 parts by weight of the wild wild vegetable extract and 150 to 250 parts by weight of water with respect to 100 parts by weight of the separated potatoes, and then heating with a heat source. It can be progressed through learning.
상기 감자 가열 단계에서 상기 산야초 추출액 및 물이 혼합된 감자를 가열하여 익히는 구성은 공지의 기술인바, 설명의 편의 및 본 발명의 기술적 사상의 명확성을 위하여 이에 대한 구체적인 설명은 생략하기로 한다.In the potato heating step, the configuration of heating and cooking the potatoes mixed with the wild herb extract and water is a known technique, so detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.
6. 반죽물 제조 단계(S600)6. Dough manufacturing step (S600)
상기 반죽물 제조 단계(S600)는 상기 양배추 발효액, 다시마 우린물, 콩비지 발효분말, 커피 크림 및 삶은 통감자를 포함하는 재료들을 밀가루와 혼합하여 반죽물을 제조하는 단계이다.The dough manufacturing step (S600) is a step of preparing a dough by mixing ingredients including the fermented cabbage broth, kelp broth, fermented okara powder, coffee cream, and boiled whole potatoes with flour.
상기 반죽물 제조 단계(S600)에서는 상기 양배추 발효액, 다시마 우린물, 콩비지 발효분말, 커피 크림 및 삶은 통감자를 포함하는 재료들을 밀가루와 혼합하여 반죽물을 제조할 수 있는데, 예를 들어, 상기 반죽물은 상기 밀가루 전체 함량 2,000 중량부에 대해, 상기 양배추 발효액 30 내지 70 중량부, 다시마 우린물 10 내지 30 중량부, 콩비지 발효분말 1 내지 5 중량부, 커피 크림 1 내지 5 중량부, 삶은 통감자 20 내지 40 중량부, 소금 10 내지 30 중량부, 분유 30 내지 80 중량부, 요구르트 분말 50 내지 100 중량부, 생이스트 20 내지 40 중량부, 물 200 내지 400 중량부, 설탕 20 내지 40 중량부 및 버터 300 내지 500 중량부의 중량 비율로 포함되어 제조될 수 있다.In the dough manufacturing step (S600), the dough can be prepared by mixing ingredients including the fermented cabbage broth, kelp water, fermented okara powder, coffee cream, and boiled whole potatoes with flour, for example, the dough. Based on the total content of 2,000 parts by weight of the flour, 30 to 70 parts by weight of the fermented cabbage broth, 10 to 30 parts by weight of kelp water, 1 to 5 parts by weight of fermented okara powder, 1 to 5 parts by weight of coffee cream, and 20 to 20 parts by weight of boiled whole potatoes. 40 parts by weight, 10 to 30 parts by weight of salt, 30 to 80 parts by weight of powdered milk, 50 to 100 parts by weight of yogurt powder, 20 to 40 parts by weight of fresh yeast, 200 to 400 parts by weight of water, 20 to 40 parts by weight of sugar, and 300 parts by weight of butter. It can be manufactured in a weight ratio of from 500 parts by weight.
또한, 상기 반죽물 제조 단계(S600)에서 상기 반죽물을 제조하는데 포함되는 재료들은 상기 재료들 이외에 다양하게 변형되어 포함될 수 있고, 상기 밀가루로는 강력 밀가루가 사용될 수 있는데, 설명의 편의 및 본 발명의 기술적 사상의 명확성을 위하여 다양하게 변형되어 포함될 수 있는 재료들에 대한 설명은 생략하기로 한다.In addition, the ingredients included in manufacturing the dough in the dough manufacturing step (S600) may be included in various modifications in addition to the above ingredients, and strong flour may be used as the flour, for convenience of explanation and the present invention. For clarity of technical idea, description of materials that can be included in various modifications will be omitted.
7. 반죽물 숙성 단계(S700)7. Dough maturation step (S700)
상기 반죽물 숙성 단계(S700)는 상기 반죽물을 숙성하는 단계이다.The dough maturation step (S700) is a step of maturing the dough.
상기 반죽물 숙성 단계(S700)에서는 상기 반죽물을 숙성함으로써 상기 반죽물에 포함된 강력 밀가루의 글루텐 및 재료들을 재결합시키고, 이와 같은 재결합에 의해 반죽물이 탄력성을 가질 수 있는데, 상기 반죽물의 숙성은 3 내지 8℃의 온도 및 상대습도 80 내지 90%에서 1 내지 5시간 동안 수행될 수 있다.In the dough maturation step (S700), the gluten and ingredients of the strong flour contained in the dough are recombined by maturing the dough, and this recombination allows the dough to have elasticity. The maturation of the dough is It can be performed for 1 to 5 hours at a temperature of 3 to 8°C and a relative humidity of 80 to 90%.
상기 반죽물 숙성 단계(S700)에서 상기 반죽물의 숙성이 상기한 하한 범위 미만으로 수행되는 경우에는 반죽물의 입자들이 재결합하여 원하는 반죽물의 탄력성을 얻기 어려운 문제가 발생할 수 있고, 상기한 상한 범위를 초과하여 수행되는 경우에는 반죽물의 표면이 노화되어 탄성력이 저하되는 문제가 발생할 수 있다.In the dough maturation step (S700), if the maturation of the dough is performed below the above-mentioned lower limit range, the particles of the dough may recombine, making it difficult to obtain the desired elasticity of the dough, and if it exceeds the above-mentioned upper limit range, it may be difficult to obtain the desired elasticity of the dough. If this is done, the surface of the dough may age and the elasticity may decrease.
8. 식빵 제조 단계(S800)8. Bread manufacturing step (S800)
상기 식빵 제조 단계(S800)는 상기 숙성된 반죽물을 가열하여 식빵을 제조하는 단계이다.The bread manufacturing step (S800) is a step of manufacturing bread by heating the aged dough.
예를 들어, 상기 식빵 제조 단계(S800)에서는 상기 숙성된 반죽물을 200 내지 220℃의 온도로 예열된 오븐에 상기 숙성된 반죽물을 투입한 후, 10 내지 30분 동안 220 내지 240℃의 스팀으로 가열함으로써 내부까지 균일하게 구워진 식빵을 제조할 수 있다.For example, in the bread manufacturing step (S800), the aged dough is placed in an oven preheated to a temperature of 200 to 220°C, and then steamed at 220 to 240°C for 10 to 30 minutes. By heating it, you can produce bread that is evenly baked inside.
이하, 첨부된 도면을 참조하여 본 발명의 기술적 사상의 일 실시예에 따른 양배추 발효액을 이용한 식빵의 제조방법에 대한 실시예를 들어 더욱 구체적으로 설명하기로 한다.Hereinafter, a method for manufacturing bread using fermented cabbage broth according to an embodiment of the technical idea of the present invention will be described in more detail with reference to the attached drawings.
< 실시예 1 ><Example 1>
양배추 발효액을 제조하여 준비하였다.Cabbage fermentation broth was prepared and prepared.
상기 양배추 발효액을 제조하기 위하여, 먼저, 양배추를 준비한 후 양배추 잎과 양배추 심으로 분리하였고, 상기 양배추 잎과 양배추 심을 분쇄한 후, 상기 분쇄된 양배추 잎과 양배추 심에 각각 발효균 배양액을 혼합하였다.To prepare the cabbage fermentation broth, cabbage was first prepared, separated into cabbage leaves and cabbage cores, the cabbage leaves and cabbage cores were crushed, and then the fermenting bacteria culture was mixed with the pulverized cabbage leaves and cabbage cores, respectively.
이때, 상기 분쇄된 양배추 잎 100 중량부에 대해, 감초 3 중량부의 중량 비율로 혼합하였고, 상기 감초가 혼합된 양배추 잎 100 중량부에 대해, 유산균 배양액 및 효모균 배양액으로 이루어진 배양액 30 중량부의 중량 비율로 혼합하였는데, 상기 유산균 배양액 및 효모균 배양액은 유산균 배양액 10 중량부 및 효모균 배양액 5 중량부의 중량 비율로 혼합하였다.At this time, 3 parts by weight of licorice was mixed with 100 parts by weight of the pulverized cabbage leaves, and 30 parts by weight of a culture solution consisting of lactic acid bacteria culture and yeast culture was mixed with 100 parts by weight of cabbage leaves mixed with licorice. The lactic acid bacteria culture and yeast culture were mixed at a weight ratio of 10 parts by weight of the lactic acid bacteria culture and 5 parts by weight of the yeast culture.
또한, 상기 분쇄된 양배추 심 100 중량부에 대해, 스테비아 잎 5 중량부의 중량 비율로 혼합하였고, 상기 스테비아 잎이 혼합된 양배추 심 100 중량부에 대해, 유산균 배양액 10 중량부 및 광합성세균 배양액 10 중량부의 중량 비율로 혼합하였다.In addition, 100 parts by weight of the pulverized cabbage core was mixed with 5 parts by weight of stevia leaves, and 10 parts by weight of the lactic acid bacteria culture medium and 10 parts by weight of the photosynthetic bacterial culture medium were mixed with 100 parts by weight of the cabbage core mixed with the stevia leaves. Mixed in weight ratio.
다음으로, 상기 발효균 배양액이 각각 혼합된 양배추 잎과 양배추 심을 40℃의 온도에서 5일 동안 발효한 후 공지의 여과기로 필터링하여 고형물을 제거함으로써 액상의 양배추 잎 발효액과, 액상의 양배추 심 발효액을 제조하였다.Next, the cabbage leaves and cabbage cores mixed with the fermentation bacteria cultures were fermented at a temperature of 40° C. for 5 days and then filtered using a known filter to remove solids to prepare a liquid cabbage leaf fermentation broth and a liquid cabbage core fermentation broth. did.
그 다음으로, 상기 액상의 양배추 잎 발효액과, 상기 액상의 양배추 심 발효액을 2:1의 중량 비율로 혼합한 후 살균처리하여 양배추 발효액을 제조하였다.Next, the liquid cabbage leaf fermentation broth and the liquid cabbage core fermentation broth were mixed at a weight ratio of 2:1 and then sterilized to prepare cabbage fermentation broth.
다시마 우린물을 제조하여 준비하였다.Kelp water was prepared and prepared.
상기 다시마 우린물을 제조하기 위하여, 먼저, 다시마를 탄산수소나트륨(NaHCO3)이 용해되어 2(w/w)% 농도 범위를 가지는 정제수를 이용하여 세척한 후, 다시 한번 깨끗한 정제수를 이용하여 상기 다시마의 표면을 세척하였다.To prepare the kelp water, first, wash the kelp using purified water in which sodium bicarbonate (NaHCO 3 ) is dissolved and have a concentration range of 2 (w/w)%, and then wash the kelp again using clean purified water. The surface of the kelp was washed.
다음으로, 상기 세척된 다시마를 온도 25℃ 및 습도 65%로 유지하여 2일 동안 건조한 후, 상기 건조된 다시마 전체 함량 100 중량부에 대해 표고버섯 10 중량부의 중량 비율로 혼합하였다. 이후, 상기 표고버섯이 혼합된 다시마를 90℃ 온도의 용기에서 5분 동안 덖음하고, 상기 덖음된 표고버섯이 혼합된 다시마를 40℃의 온도에서 40분 동안 냉각하여 건조하였다.Next, the washed kelp was dried for 2 days by maintaining a temperature of 25°C and a humidity of 65%, and then mixed with 10 parts by weight of shiitake mushrooms based on 100 parts by weight of the total content of the dried kelp. Thereafter, the kelp mixed with shiitake mushrooms was roasted in a container at 90°C for 5 minutes, and the kelp mixed with shiitake mushrooms was cooled and dried at 40°C for 40 minutes.
그 다음으로, 상기 덖음된 표고버섯이 혼합된 다시마 전체 함량 100 중량부에 대해 물 2,500 중량부의 중량 비율로 혼합한 후 90℃ 온도에서 3시간 동안 가열하고, 이후 체를 이용하여 상기 덖음된 표고버섯이 혼합된 다시마를 물로부터 분리하여 제거함으로써 표고버섯 및 다시마의 유용성분이 충분히 침출된 다시마 우린물을 제조하였다.Next, the shiitake mushrooms were mixed at a weight ratio of 2,500 parts by weight of water based on the total content of 100 parts by weight of the mixed kelp, heated at 90° C. for 3 hours, and then separated using a sieve. By separating and removing this mixed kelp from water, kelp water in which useful components of shiitake mushrooms and kelp were sufficiently leached was prepared.
콩비지 발효분말을 제조하여 준비하였다.Fermented soybean curd powder was prepared and prepared.
상기 콩비지 발효분말을 제조하기 위하여, 먼저, 콩비지를 준비한 후, 상기 콩비지를 체에 밭쳐둔 후 30℃ 온도에서 30시간 동안 보관하여 숙성하였다.To prepare the fermented soybean curd powder, first, the okara was prepared, the soybean curd was placed in a sieve, and then stored at a temperature of 30° C. for 30 hours to ripen.
다음으로, 상기 숙성된 콩비지를 120℃의 열풍으로 75분 동안 건조하였고, 상기 건조된 콩비지를 650 MPa 기압 및 37℃ 온도에서 10분 동안 살균처리하였다.Next, the aged okara was dried with hot air at 120°C for 75 minutes, and the dried okara was sterilized at 650 MPa atmospheric pressure and 37°C for 10 minutes.
그 다음으로, 상기 살균처리된 콩비지 전체 함량 100 중량부에 대해 발효 미생물 배양액 15 중량부의 중량 비율로 혼합한 후 40℃의 온도에서 8일 동안 발효를 진행한 후, 상기 발효된 콩비지를 70㎛ 크기의 체를 통과시킴으로써, 균일한 입도의 콩비지 발효분말을 제조하였다.Next, the sterilized okara was mixed at a weight ratio of 15 parts by weight of the fermented microbial culture medium to 100 parts by weight of the total content, and fermentation was carried out at a temperature of 40° C. for 8 days, and the fermented okara was 70㎛ in size. By passing through a sieve, fermented okara powder of uniform particle size was prepared.
커피 크림을 제조하여 준비하였다.Coffee cream was prepared and prepared.
상기 커피 크림은 에스프레소 커피 100 중량부, 물 100 중량부 및 크림 50 중량부의 중량 비율로 혼합하여 제조하였고, 상기 크림은 크림치즈 15 중량부, 설탕 5 중량부, 난황 10 중량부, 생크림 50 중량부 및 연유시럽 5 중량부의 중량 비율로 혼합하여 제조하였다.The coffee cream was prepared by mixing 100 parts by weight of espresso coffee, 100 parts by weight of water, and 50 parts by weight of cream, and the cream contained 15 parts by weight of cream cheese, 5 parts by weight of sugar, 10 parts by weight of egg yolk, and 50 parts by weight of fresh cream. and condensed milk syrup were mixed in a weight ratio of 5 parts by weight.
삶은 통감자를 준비하였다.Boiled whole potatoes were prepared.
상기 삶은 통감자는 감자를 준비한 후 감자 껍질과 눈을 박피하였고, 상기 박피된 감자 100 중량부에 대해, 산야초 추출액 250 중량부의 중량 비율로 혼합한 후 25℃ 온도에서 5시간 동안 침지하였으며, 상기 침지된 감자를 분리한 후, 상기 분리된 감자 100 중량부에 대해, 상기 산야초 추출액 5 중량부 및 물 200 중량부를 혼합한 후 열원으로 가열하여 익힘으로써 제조한 삶은 통감자를 사용하였다.The boiled whole potatoes were prepared by peeling the potato skin and eyes, mixing 250 parts by weight of wild wildflower extract with 100 parts by weight of the peeled potatoes, and then immersed at a temperature of 25° C. for 5 hours. After separating the potatoes, boiled whole potatoes prepared by mixing 5 parts by weight of the wild wild herb extract and 200 parts by weight of water with 100 parts by weight of the separated potatoes and then heating and cooking them with a heat source were used.
이때, 상기 산야초 추출액은 인진쑥, 당귀, 오가피, 삼백초, 질경이 및 꾸지뽕이 각각 1:1:1:1:1:1의 중량 비율로 혼합되어 이루어진 제1 산야초를 준비한 후 분쇄하고, 상기 인진쑥, 당귀, 오가피, 삼백초, 질경이 및 꾸지뽕으로 이루어진 제1 산야초 전체 함량 100 중량부에 대해 물 1,500 중량부의 중량 비율로 혼합한 후 55℃의 온도에서 15시간 동안 침지시켜 산야초 우린물을 제조하며, 상기 산야초 우린물 전체 함량 100 중량부에 대해, 약쑥, 민들레 및 돌나물이 각각 1:1:1의 중량 비율로 이루어진 제2 산야초 20 중량부를 혼합한 후, 130℃의 온도에서 추출용기 내부의 압력은 2.0kgf/cm2 범위로 하고, 10시간 동안 가열하여 추출함으로써 제조한 산야초 추출액을 사용하였다.At this time, the first wild wild herb extract is prepared by mixing Artemisia mugwort, Angelica gigasia, Auspicious herbacea, Trifolium prickly pear, Plantain, and Kujippong in a weight ratio of 1:1:1:1:1:1, respectively, and then pulverized. , 1,500 parts by weight of water is mixed with 100 parts by weight of the total content of the first wild herb, consisting of eucalyptus, trichomes, plantain, and kkujippong, and then immersed at a temperature of 55°C for 15 hours to prepare wild wild herb water. After mixing 20 parts by weight of the second field herb consisting of mugwort, dandelion, and sedum at a weight ratio of 1:1:1 with respect to the total water content of 100 parts by weight, the pressure inside the extraction vessel at a temperature of 130°C was 2.0kgf/ The extract was prepared by extracting it in the cm 2 range and heating it for 10 hours.
이후, 강력 밀가루 전체 함량 2,000 중량부에 대해, 상기 양배추 발효액 50 중량부, 다시마 우린물 20 중량부, 콩비지 발효분말 3 중량부, 커피 크림 3 중량부, 삶은 통감자 30 중량부, 소금 20 중량부, 분유 55 중량부, 요구르트 분말 75 중량부, 생이스트 30 중량부, 물 300 중량부, 설탕 30 중량부 및 버터 400 중량부의 중량 비율로 혼합하여 반죽물을 제조하였다.Thereafter, based on the total content of strong flour of 2,000 parts by weight, 50 parts by weight of cabbage fermentation broth, 20 parts by weight of kelp water, 3 parts by weight of fermented okara powder, 3 parts by weight of coffee cream, 30 parts by weight of boiled whole potatoes, 20 parts by weight of salt, A dough was prepared by mixing 55 parts by weight of powdered milk, 75 parts by weight of yogurt powder, 30 parts by weight of fresh yeast, 300 parts by weight of water, 30 parts by weight of sugar, and 400 parts by weight of butter.
상기 반죽물을 5℃의 온도 및 상대습도 85%에서 3시간 동안 숙성하였고, 상기 숙성된 반죽물을 210℃의 온도로 예열된 오븐에 투입한 후, 20분 동안 230℃의 스팀으로 가열함으로써 식빵을 제조하였다.The dough was aged for 3 hours at a temperature of 5°C and a relative humidity of 85%, the aged dough was placed in an oven preheated to 210°C, and then heated with steam at 230°C for 20 minutes to make bread. was manufactured.
< 실시예 2 ><Example 2>
실시예 1과 동일한 재료들을 이용하여 식빵을 제조하였는데, 실시예 2에서 상기 반죽물은 밀가루 전체 함량 2,000 중량부에 대해, 양배추 발효액 62 중량부, 다시마 우린물 15 중량부, 콩비지 발효분말 2 중량부, 커피 크림 4 중량부, 삶은 통감자 37 중량부, 소금 28 중량부, 분유 40 중량부, 요구르트 분말 90 중량부, 생이스트 25 중량부, 물 220 중량부, 설탕 35 중량부 및 버터 350 중량부의 중량 비율로 혼합하여 제조하였다.Bread was manufactured using the same ingredients as in Example 1. In Example 2, the dough consisted of 62 parts by weight of fermented cabbage broth, 15 parts by weight of kelp water, and 2 parts by weight of fermented okara powder, based on 2,000 parts by weight of the total flour content. , 4 parts by weight of coffee cream, 37 parts by weight of boiled whole potatoes, 28 parts by weight of salt, 40 parts by weight of powdered milk, 90 parts by weight of yogurt powder, 25 parts by weight of fresh yeast, 220 parts by weight of water, 35 parts by weight of sugar and 350 parts by weight of butter. It was prepared by mixing in proportions.
< 실시예 3 ><Example 3>
실시예 1과 동일한 재료들을 이용하여 식빵을 제조하였는데, 실시예 3에서 상기 반죽물은 밀가루 전체 함량 2,000 중량부에 대해, 양배추 발효액 35 중량부, 다시마 우린물 25 중량부, 콩비지 발효분말 4 중량부, 커피 크림 2 중량부, 삶은 통감자 25 중량부, 소금 15 중량부, 분유 70 중량부, 요구르트 분말 60 중량부, 생이스트 35 중량부, 물 380 중량부, 설탕 25 중량부 및 버터 450 중량부의 중량 비율로 혼합하여 제조하였다.Bread was manufactured using the same ingredients as in Example 1. In Example 3, the dough contained 35 parts by weight of fermented cabbage broth, 25 parts by weight of kelp broth, and 4 parts by weight of fermented okara powder, based on 2,000 parts by weight of the total flour content. , 2 parts by weight of coffee cream, 25 parts by weight of boiled whole potatoes, 15 parts by weight of salt, 70 parts by weight of powdered milk, 60 parts by weight of yogurt powder, 35 parts by weight of fresh yeast, 380 parts by weight of water, 25 parts by weight of sugar and 450 parts by weight of butter. It was prepared by mixing in proportions.
< 비교예 1 ><Comparative Example 1>
실시예 1과 동일한 재료들을 이용하여 식빵을 제조하였는데, 비교예 1에서는 실시예 1에 포함된 양배추 발효액, 다시마 우린물, 콩비지 발효분말 및 삶은 통감자를 포함하지 않고 반죽물을 제조하였다.Bread was manufactured using the same ingredients as in Example 1. In Comparative Example 1, the dough was prepared without the fermented cabbage broth, kelp broth, fermented okara powder, and boiled whole potatoes included in Example 1.
즉, 비교예 1에 따른 반죽물은 밀가루 전체 함량 2,000 중량부에 대해, 커피 크림 3 중량부, 소금 20 중량부, 분유 55 중량부, 요구르트 분말 75 중량부, 생이스트 30 중량부, 물 300 중량부, 설탕 30 중량부 및 버터 400 중량부의 중량 비율로 혼합하여 반죽물을 제조하였다.That is, the dough according to Comparative Example 1 contains 3 parts by weight of coffee cream, 20 parts by weight of salt, 55 parts by weight of powdered milk, 75 parts by weight of yogurt powder, 30 parts by weight of fresh yeast, and 300 parts by weight of water, based on 2,000 parts by weight of the total flour content. A dough was prepared by mixing 30 parts by weight of sugar and 400 parts by weight of butter.
< 비교예 2 ><Comparative Example 2>
실시예 1과 동일한 재료들을 이용하여 식빵을 제조하였는데, 비교예 2에서는 실시예 1에 포함된 양배추 발효액, 콩비지 발효분말 및 커피 크림을 포함하지 않고 반죽물을 제조하였다.Bread was manufactured using the same ingredients as in Example 1, but in Comparative Example 2, the dough was prepared without the cabbage fermentation broth, okara fermentation powder, and coffee cream included in Example 1.
즉, 비교예 2에 따른 반죽물은 밀가루 전체 함량 2,000 중량부에 대해, 다시마 우린물 20 중량부, 삶은 통감자 30 중량부, 소금 20 중량부, 분유 55 중량부, 요구르트 분말 75 중량부, 생이스트 30 중량부, 물 300 중량부, 설탕 30 중량부 및 버터 400 중량부의 중량 비율로 혼합하여 반죽물을 제조하였다.That is, the dough according to Comparative Example 2 contains 20 parts by weight of kelp water, 30 parts by weight of boiled whole potatoes, 20 parts by weight of salt, 55 parts by weight of powdered milk, 75 parts by weight of yogurt powder, and fresh yeast, based on 2,000 parts by weight of the total flour content. A dough was prepared by mixing 30 parts by weight, 300 parts by weight of water, 30 parts by weight of sugar, and 400 parts by weight of butter.
1. 관능 평가1. Sensory evaluation
실시예 1, 2, 3에 따라 제조된 식빵과, 비교예 1, 2에 따라 제조된 식빵의 맛, 향, 조직감, 선호도 등에 대하여 관능평가를 실시하였으며, 그 결과를 아래 [표 2]에 나타내었다.Sensory evaluation was conducted on the taste, aroma, texture, preference, etc. of the bread prepared according to Examples 1, 2, and 3 and the bread prepared according to Comparative Examples 1 and 2, and the results are shown in [Table 2] below. It was.
관능시험은 일반 소비자 50명을 대상으로 실시하고, 점수 및 평가기준은 9점 채점법을 이용하였으며, 아래 [표 1]에 나타내었다.The sensory test was conducted on 50 general consumers, and the scores and evaluation criteria used a 9-point scoring method and are shown in [Table 1] below.
상기 [표 2]를 참조하면, 실시예 1, 2, 3에 따라 제조된 식빵의 맛(풍미), 향(냄새), 조직감(물성), 종합적 선호도가 비교예 1, 2에 따라 제조된 빵에 비해 우수한 것을 확인할 수 있었다.Referring to [Table 2], the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the bread manufactured according to Examples 1, 2, and 3 were compared to those of the bread manufactured according to Comparative Examples 1 and 2. It was confirmed that it was superior to .
2. 경화 상태2. Cured state
실시예 1에 따른 식빵과, 비교예 1에 따른 식빵 조각의 시간대별 수분증발상태와 결정화 상태를 시험하였고, 그 결과를 하기의 [표 3]에 나타내었다.The moisture evaporation state and crystallization state of the bread according to Example 1 and the bread slices according to Comparative Example 1 were tested over time, and the results are shown in [Table 3] below.
상기 [표 3]을 참조하면, 실시예 1에 따라 제조된 식빵은 비교예 1에 따라 제조된 식빵과 비교하여 시간이 경과하여도 제조 즉시 질감과 거의 동일하고, 장시간 보관하는 경우에도 제조된 식빵의 노화 현상을 지연시킬 수 있다.Referring to [Table 3], compared to the bread manufactured according to Comparative Example 1, the bread manufactured according to Example 1 has almost the same texture immediately upon manufacture even over time, and even when stored for a long time, the bread manufactured according to Comparative Example 1 It can delay the aging phenomenon.
이상, 첨부된 도면을 참조하여 본 발명의 바람직한 일 실시예를 설명하였지만, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 본 발명이 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 일 실시예는 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다.Above, a preferred embodiment of the present invention has been described with reference to the attached drawings, but those skilled in the art will understand that the present invention can be modified in another specific form without changing its technical idea or essential features. You will understand that it can be done. Therefore, the embodiment described above should be understood in all respects as illustrative and not restrictive.
Claims (5)
다시마를 이용하여 다시마 우린물을 제조하는 다시마 우린물 제조 단계(S200);
콩비지를 숙성한 후 발효하여 콩비지 발효분말을 제조하는 콩비지 발효분말 제조 단계(S300);
커피 크림을 제조하는 커피 크림 제조 단계(S400);
감자의 비식용 부위를 제거한 후 가열하여 삶은 통감자를 제조하는 삶은 통감자 제조 단계(S500);
상기 양배추 발효액, 다시마 우린물, 콩비지 발효분말, 커피 크림 및 삶은 감자를 포함하는 재료들을 밀가루와 혼합하여 반죽물을 제조하는 반죽물 제조 단계(S600);
상기 반죽물을 숙성하는 반죽물 숙성 단계(S700); 및
상기 숙성된 반죽물을 가열하여 식빵을 제조하는 식빵 제조 단계(S800)를 포함하는 것을 특징으로 하는 양배추 발효액을 이용한 식빵의 제조방법.
A cabbage fermentation broth manufacturing step of producing cabbage fermentation broth using cabbage (S100);
A kelp water production step (S200) of producing kelp water using kelp;
A fermented soybean curd powder manufacturing step (S300) of fermenting the okara after maturing it to produce a fermented soybean curd powder;
A coffee cream manufacturing step of producing coffee cream (S400);
A boiled whole potato manufacturing step (S500) in which the inedible parts of the potato are removed and then heated to produce boiled whole potatoes;
A dough preparation step (S600) of mixing ingredients including the cabbage fermentation broth, kelp broth, fermented okara powder, coffee cream, and boiled potatoes with flour to prepare a dough;
A dough maturation step of maturing the dough (S700); and
A method of manufacturing bread using fermented cabbage broth, comprising a bread manufacturing step (S800) of heating the aged dough to manufacture bread.
상기 다시마 우린물 제조 단계(S200)에서 상기 다시마 우린물은, 채취된 다시마를 정제수로 세척하여 상기 다시마의 표면에 부착되어 있는 이물질을 제거하는 다시마 세척 단계; 상기 세척된 다시마를 건조하는 다시마 건조 단계; 상기 건조된 다시마에 표고버섯을 혼합한 후 덖음하여 건조하는 다시마 덖음 건조 단계; 및 상기 덖음된 표고버섯이 혼합된 다시마를 물에 우려내어 다시마 우린물을 제조하는 다시마 우린물 제조 단계의 과정을 거쳐 제조되고,
상기 다시마 건조 단계는 온도 20 내지 30℃ 및 습도 60 내지 70%로 유지하여 1 내지 3일 동안 건조하고, 상기 다시마 덖음 건조 단계에서는 상기 건조된 다시마 전체 함량 100 중량부에 대해 표고버섯 10 중량부의 중량 비율로 혼합한 후, 상기 표고버섯이 혼합된 다시마를 85 내지 95℃ 온도의 용기에서 1 내지 10분 동안 덖음하고, 상기 덖음된 표고버섯이 혼합된 다시마를 35 내지 45℃의 온도에서 10 내지 60분 동안 냉각하여 건조함으로써 진행되며, 상기 다시마 우린물 제조 단계에서는 상기 덖음된 표고버섯이 혼합된 다시마 전체 함량 100 중량부에 대해 물 2,000 내지 3,000 중량부의 중량 비율로 혼합한 후 85 내지 95℃ 온도에서 1 내지 5시간 동안 가열하고, 상기 덖음된 표고버섯이 혼합된 다시마를 물로부터 분리하여 제거함으로써 다시마 우린물을 제조하는 것을 특징으로 하는 양배추 발효액을 이용한 식빵의 제조방법.
According to clause 1,
In the kelp water production step (S200), the kelp water is a kelp washing step of washing the collected kelp with purified water to remove foreign substances attached to the surface of the kelp; A kelp drying step of drying the washed kelp; A kelp peeling drying step of mixing shiitake mushrooms with the dried kelp and then peeling and drying it; And it is manufactured through a process of producing kelp water by steeping the kelp mixed with the above-mentioned shiitake mushrooms in water to produce kelp water,
In the kelp drying step, the temperature is maintained at 20 to 30° C. and the humidity is 60 to 70% and dried for 1 to 3 days. In the kelp drying step, 10 parts by weight of shiitake mushrooms are added based on 100 parts by weight of the total content of the dried kelp. After mixing in proportions, the kelp mixed with the shiitake mushrooms is roasted in a container at a temperature of 85 to 95°C for 1 to 10 minutes, and the kelp mixed with the roasted shiitake mushrooms is roasted for 10 to 60 minutes at a temperature of 35 to 45°C. It is carried out by cooling and drying for several minutes. In the step of producing the kelp water, 2,000 to 3,000 parts by weight of water is mixed with the total content of 100 parts by weight of the kelp mixed with the roasted shiitake mushrooms at a temperature of 85 to 95 ° C. A method of producing bread using fermented cabbage broth, characterized in that kelp water is prepared by heating for 1 to 5 hours and separating and removing the kelp mixed with the roasted shiitake mushrooms from the water.
상기 삶은 통감자 제조 단계(S500)에서 상기 삶은 통감자는, 감자를 준비한 후 감자 껍질을 박피하는 감자 박피 단계, 상기 박피된 감자를 산야초 추출액에 침지하는 감자 침지 단계, 및 상기 침지된 감자를 분리한 후 가열하여 익혀 삶은 통감자를 제조하는 감자 가열 단계의 과정을 거쳐 제조되되,
상기 감자 침지 단계에서는 상기 박피된 감자 100 중량부에 대해 산야초 추출액 200 내지 300 중량부의 중량 비율로 혼합한 후 20 내지 30℃ 온도에서 3 내지 7시간 동안 침지시킴으로써 수행되고, 상기 산야초 추출액은 인진쑥, 당귀, 오가피, 삼백초, 질경이 및 꾸지뽕이 각각 1:1:1:1:1:1의 중량 비율로 혼합되어 이루어진 제1 산야초를 준비한 후 분쇄하고, 상기 인진쑥, 당귀, 오가피, 삼백초, 질경이 및 꾸지뽕으로 이루어진 제1 산야초 전체 함량 100 중량부에 대해 물 1,000 내지 2,000 중량부의 중량 비율로 혼합한 후 50 내지 60℃의 온도에서 10 내지 20시간 동안 침지시켜 산야초 우린물을 제조하며, 상기 산야초 우린물 전체 함량 100 중량부에 대해, 약쑥, 민들레 및 돌나물이 각각 1:1:1의 중량 비율로 이루어진 제2 산야초 10 내지 30 중량부를 혼합한 후, 120 내지 140℃의 온도에서 추출용기 내부의 압력은 1.8 내지 2.2kgf/cm2 범위로 하고, 8 내지 12시간 동안 가열하여 추출함으로써 제조되고,
상기 감자 가열 단계에서 상기 삶은 통감자는 상기 침지된 감자를 분리한 후, 상기 분리된 감자 100 중량부에 대해, 상기 산야초 추출액 3 내지 7 중량부 및 물 150 내지 250 중량부를 혼합한 후 가열하여 익힘으로써 제조된 것을 특징으로 하는 양배추 발효액을 이용한 식빵의 제조방법.
According to clause 2,
In the boiled whole potato manufacturing step (S500), the boiled whole potato includes a potato peeling step of peeling off the potato skin after preparing the potatoes, a potato immersion step of immersing the peeled potatoes in a wild vegetable extract, and separating the immersed potatoes. It is manufactured through the potato heating step of producing boiled whole potatoes by heating,
The potato immersion step is performed by mixing 200 to 300 parts by weight of wild wild vegetable extract with 100 parts by weight of the peeled potatoes and then immersing the wild wild vegetable extract at a temperature of 20 to 30° C. for 3 to 7 hours, and the wild wild vegetable extract is Injin mugwort and Angelica root. , the first mountain wild greens, consisting of a mixture of quinceanera, quinceanera, plantain, and kkujippong, respectively, were prepared and pulverized in a weight ratio of 1:1:1:1:1:1, and then mixed with the mugwort, angelica root, quinceanera, quinceanera, plantain, and kujippong. Wild and wild grass water is prepared by mixing 1,000 to 2,000 parts by weight of water with respect to 100 parts by weight of the total content of the first wild and wild grass, and then immersing it at a temperature of 50 to 60 ° C. for 10 to 20 hours to prepare wild and wild grass water. The total content of the first wild and wild grass water is After mixing 10 to 30 parts by weight of the second field herb consisting of mugwort, dandelion, and sedum at a weight ratio of 1:1:1 for 100 parts by weight, the pressure inside the extraction vessel is 1.8 to 1.8 at a temperature of 120 to 140°C. It is manufactured by heating and extracting in the range of 2.2kgf/cm 2 for 8 to 12 hours,
In the potato heating step, the boiled whole potatoes are cooked by separating the immersed potatoes, mixing 3 to 7 parts by weight of the wild vegetable extract and 150 to 250 parts by weight of water with respect to 100 parts by weight of the separated potatoes, and then heating. A method of manufacturing bread using fermented cabbage broth, characterized in that it is manufactured.
상기 커피 크림 제조 단계(S400)에서 상기 커피 크림은 에스프레소 커피 80 내지 120 중량부, 물 50 내지 150 중량부 및 크림 30 내지 70 중량부의 중량 비율로 혼합되어 제조되고, 상기 크림은 크림치즈 10 내지 20 중량부, 설탕 2 내지 8 중량부, 난황 7 내지 13 중량부, 생크림 40 내지 60 중량부 및 연유시럽 3 내지 7 중량부의 중량 비율로 혼합되어 제조되며,
상기 연유시럽은, 재료들로 우유버터 800 내지 1200 중량부, 프락토올리고당 50 내지 150 중량부, 연유 600 내지 800 중량부, 포도씨유 10 내지 40 중량부 및 우유 80 내지 120 중량부를 준비하고, 상기 준비된 재료들을 혼합하여 용기에 투입한 후 95 내지 100℃ 온도에서 10 내지 20분 동안 가열하여 끓이고, 70 내지 80℃ 온도에서 5 내지 15분 동안 가열하여 끓이며, 이후 40 내지 50℃ 온도에서 10 내지 20분 동안 가열하여 끓임으로써 제조된 것을 특징으로 하는 양배추 발효액을 이용한 식빵의 제조방법.
According to clause 3,
In the coffee cream manufacturing step (S400), the coffee cream is prepared by mixing 80 to 120 parts by weight of espresso coffee, 50 to 150 parts by weight of water, and 30 to 70 parts by weight of cream, and the cream is 10 to 20 parts by weight of cream cheese. It is prepared by mixing 2 to 8 parts by weight of sugar, 7 to 13 parts by weight of egg yolk, 40 to 60 parts by weight of fresh cream, and 3 to 7 parts by weight of condensed milk syrup,
The condensed milk syrup is prepared with ingredients of 800 to 1200 parts by weight of milk butter, 50 to 150 parts by weight of fructo-oligosaccharides, 600 to 800 parts by weight of condensed milk, 10 to 40 parts by weight of grape seed oil, and 80 to 120 parts by weight of milk. After mixing the prepared ingredients and putting them in a container, heat and boil at 95 to 100°C for 10 to 20 minutes, heat and boil at 70 to 80°C for 5 to 15 minutes, and then boil for 10 to 20 minutes at 40 to 50°C. A method of manufacturing bread using fermented cabbage broth, characterized in that it is manufactured by heating and boiling for 10 minutes.
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KR102507894B1 (en) * | 2022-07-25 | 2023-03-07 | 배선영 | Fermented bread containing cabbage extract and yam extract and method for producing the same |
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