KR102621409B1 - Bread containing radish juice and manufacturing thereof - Google Patents

Abstract

The present invention relates to bread containing radish juice and a method for producing the same.
The baking method of the present invention has excellent texture of bread including radish juice, and the texture is preserved even after long-term storage, showing excellent preference among consumers.

Description

Bread containing radish juice and manufacturing method thereof}

The present invention relates to bread containing radish juice and a method for producing the same.

Bread is a food made by mixing wheat flour with salt, sugar, butter, yeast, etc., kneading it, fermenting it, and then baking or steaming it. Bread has the advantage that people can easily eat it without any special tools and has a certain level of nutrients and calories. Due to these characteristics, bread has become a favorite food for many people. Additionally, the number of people looking for bread is also gradually increasing.

As the popularity of bread increases, the number of types of bread increases and manufacturing technology to improve the taste of bread is also developing. For example, bread mixed with ingredients such as honey, butter, walnuts, etc. is being actively manufactured.

Radish (Scientific name: Raphanus sativus ) is an edible root vegetable of the Brassica family and is cultivated all over the world. It has been cultivated in Europe since the Roman Empire. It is divided into several types according to size and color, and each variety can be cultivated in any season. Radish contains a lot of amylase and diastase, which break down starch, so it is effective to eat radish when there is no digestive agent due to overeating. Additionally, radish reduces cholesterol levels. The soluble dietary fiber contained in radishes plays a role in releasing cholesterol, while the insoluble dietary fiber promotes intestinal movement and absorbs moisture, which is good for preventing constipation and bowel cleansing.

Focusing on the above points, the present inventor completed the present invention by confirming that the texture of bread is greatly improved when the medium-cooked dough contains radish juice during the baking process.

To solve the above problems

One embodiment of the present invention is

1) 35 to 40% by weight of bread flour, 8 to 12% by weight of sugar. Salt 1 to 2% by weight, yeast 1 to 3% by weight, powdered milk 2 to 5% by weight, margarine 8 to 12% by weight, eggs 6 to 8% by weight, fresh cream 8 to 10% by weight, radish juice 17 to 21% by weight, vitamins Preparing a mixture by mixing 0.1 to 0.3% by weight of powder and 0.3 to 0.6% by weight of baking improver;

2) mixing the mixture and medium-cooked dough at a weight ratio of 1 to 1.1 to 1.15 and then mixing to prepare dough; and

3) Primary fermentation of the mixed dough at 25 to 27°C and relative humidity of 75 to 80% for 40 to 60 minutes;

4) Dividing the primary fermented dough into pieces weighing 150g to 190g and performing intermediate fermentation at room temperature for 20 to 40 minutes;

5) removing the gas from the intermediately fermented dough, forming the dough, and performing secondary fermentation at 35 to 38°C and 80 to 85% relative humidity for 50 to 60 minutes;

6) heating at 180 to 190°C for 25 to 35 minutes and then heating at 160 to 170°C for 30 to 40 minutes.

To solve the above problems

Another embodiment of the present invention is

Bread manufactured by the above method is provided.

One embodiment of the present invention to achieve the above object is

1) 35 to 40% by weight of bread flour, 8 to 12% by weight of sugar. Salt 1 to 2% by weight, yeast 1 to 3% by weight, powdered milk 2 to 5% by weight, margarine 8 to 12% by weight, eggs 6 to 8% by weight, fresh cream 8 to 10% by weight, radish juice 17 to 21% by weight, vitamins Preparing a mixture by mixing 0.1 to 0.3% by weight of powder and 0.3 to 0.6% by weight of baking improver;

2) mixing the mixture and medium-cooked dough at a weight ratio of 1 to 1.1 to 1.15 and then mixing to prepare dough; and

3) Primary fermentation of the mixed dough at 25 to 27°C and relative humidity of 75 to 80% for 40 to 60 minutes;

4) Dividing the primary fermented dough into pieces weighing 150g to 190g and performing intermediate fermentation at room temperature for 20 to 40 minutes;

5) removing the gas from the intermediately fermented dough, forming the dough, and performing secondary fermentation at 35 to 38°C and 80 to 85% relative humidity for 50 to 60 minutes;

6) A baking method comprising: heating at 180 to 190°C for 25 to 35 minutes and then heating at 160 to 170°C for 30 to 40 minutes.

At this time, an example of the baking method according to the present invention is shown in a flow chart in Figure 1, and the present invention will be described in detail below with reference to Figure 1.

Step 1) is a step of preparing a mixture to be mixed with the dough, including 35 to 40% by weight of bread flour and 8 to 12% by weight of sugar. Salt 1 to 2% by weight, yeast 1 to 3% by weight, powdered milk 2 to 5% by weight, margarine 8 to 12% by weight, eggs 6 to 8% by weight, fresh cream 8 to 10% by weight, radish juice 17 to 21% by weight, vitamins This is the step of preparing a mixture by mixing 0.1 to 0.3% by weight of powder and 0.3 to 0.6% by weight of baking improver. The mixture must be mixed sufficiently to form a single mixture when observed with the naked eye.

Step 2) is a step of mixing the mixture and the medium-cooked dough at a weight ratio of 1 to 1.1 to 1.15 and then mixing to prepare the dough. A step of improving the texture of the bread by mixing the medium-cooked dough with a mixture containing radish juice. am.

Step 3) is a step of primary fermentation of the mixed dough at 25 to 27°C and 75 to 80% relative humidity for 40 to 60 minutes, a process in which the yeast in the dough multiplies within the dough and consumes the sugar contained in the flour. This is the stage where the flavor of the bread is revealed.

Step 4) is a step of dividing the fermented dough into pieces weighing 150g to 190g and performing intermediate fermentation at room temperature for 20 to 40 minutes. This is to rearrange the gluten and relieve tension in the dough after dividing the dough into small pieces.

Step 5) is a step of removing the gas from the dough, forming the dough, and then performing secondary fermentation at 35 to 38°C and a relative humidity of 80 to 85% for 50 to 60 minutes. Pressure is applied to the dough to remove carbon dioxide gas from the dough and to remove the carbon dioxide gas from the dough. This step improves the state of air bubbles and makes the texture of the dough denser. Afterwards, shape the dough as desired to complete the secondary fermentation.

In one embodiment, the radish juice is preferably prepared in advance to include 40 to 46% by weight of grated radish, 46 to 50% by weight of water, 2 to 4% by weight of honey, and 4 to 8% by weight of lemon juice. By adding honey, you can increase the moisture retention capacity of the dough, and by adding lemon juice, you can increase the fermentation durability of the dough. Therefore, it is desirable to prepare radish juice by measuring it so as not to deviate from the above weight ratio.

In Figure 2, an embodiment of the method for producing medium-hardened dough of the present invention is shown in a flowchart. The medium-cooked dough is

A) Adding and mixing 1,160 parts by weight of bread flour into a sugar solution containing 330 parts by weight of sugar dissolved in 590 parts by weight of distilled water;

B) preparing dough by adding 480 parts by weight of butter and 290 parts by weight of egg yolk to the mixture of step A) and mixing; and

C) fermenting the dough of step B) at a temperature of 23 to 25°C and a relative humidity of 80% to 90% for 15 to 18 hours to produce the medium-cooked dough; there is.

In the step of preparing the dough, low-speed mixing is performed 10 times for 5 to 10 minutes at a rotation speed of 5,000 RPM (revolution per minute) to 10,000 RPM and 10 to 20 minutes at a rotation speed of 10,000 RPM to 20,000 RPM to develop gluten. The 10 medium-speed mixing sessions performed per minute may be performed alternately, but are not limited to this.

Another embodiment of the present invention for achieving the above object is bread manufactured by the above method.

The baking method of the present invention has excellent texture of bread including radish juice, and the texture is preserved even after long-term storage, showing excellent preference among consumers.

Meanwhile, the effects that can be obtained from the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below. You will be able to.

Figure 1 shows a flow chart of an example of a method for manufacturing bread according to the present invention.
Figure 2 is a flowchart showing an example of a method for manufacturing medium-cooked dough according to the present invention.

Hereinafter, embodiments of the present invention will be described in more detail. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the following embodiments. This example is provided to more completely explain the present invention to those skilled in the art.

Example 1. Preparation of bread containing radish juice

(1) Production of radish juice

After grinding 900g of radish and 1000g of water in a blender, 60g of honey and 120g of lemon juice were added and mixed. Afterwards, the prepared radish juice was aged in the refrigerator for 24 hours.

(2) Manufacturing of medium-cooked dough containing radish juice

A solution was prepared by adding and mixing 1,160 g of bread flour into 920 g of sugar solution, and the sugar solution was prepared by dissolving 330 g of refined sugar in 590 g of distilled water at 8°C. Afterwards, 290 g of egg yolk was added in two portions and mixed, and then 480 g of butter was added in two portions and mixed. During the process of adding/mixing egg yolk and butter, the mixer alternately operated in low-speed mixing mode at 7,500 RPM (8 minutes) and medium-speed mixing mode at 15,000 RPM (15 minutes) 10 times each. The total weight of the prepared medium-grade dough was 2,850 g.

Afterwards, the dough was fermented for 16 hours in a fermentation room at 21-27°C/RH 85%.

(3) Manufacturing of bread

Add 630g of radish juice prepared above, 1,200g of bread flour, 336g of refined sugar, 48g of salt, 66g of fresh yeast, 120g of powdered milk, 300g of margarine, 225g of egg, 285g of fresh cream, 6g of vitamin C powder, and 15g of baking improver into a bowl and mix with a blender. Mixed sufficiently.

The mixed mixture was mixed with 2,850 g of the medium-grade dough prepared above and mixed with a blender. The mixer was operated alternately between low-speed mixing mode at 7,500 RPM (8 minutes) and medium-speed mixing mode at 15,000 RPM (15 minutes) 10 times each. The mixed dough was first fermented for 50 minutes at 26°C and 77% relative humidity. The primary fermented dough was divided into pieces weighing 150g to 190g and then intermediately fermented at room temperature for 30 minutes. The mid-fermented dough was pressed and kneaded by hand to remove gas from the dough and the dough was shaped as desired, followed by secondary fermentation for 55 minutes at 36°C and 83% relative humidity. The fermented dough was heated at 185°C for 30 minutes, then changed to 165°C and heated for 35 minutes to prepare bread.

Example 2. Sensory evaluation of bread containing radish juice

The sensory test was conducted with 20 people with more than 6 months of experience working in the food-related field.

The bread prepared in Example 1 and the bread prepared in the same manner as in Example 1 except that water was used instead of radish juice were prepared as comparative examples. In addition, the bread prepared in Example 1 and the bread of Comparative Example 1 were prepared by leaving them at room temperature for 48 hours.

The texture, taste, overall preference, etc. of the bread were evaluated using a 9-point rating method, and the bread of Example 1 (A), the bread of the comparative example (B), and the bread of Example 1 (C) after being left for 48 hours were left for 48 hours. Table 1 shows the results of providing the bread (D) of the comparative example to the experimenter in a blind test after leaving it.

1: Very poor, 3: Slightly poor, 5: Average, 9: Very good.

[Table 1]

As a result of the test, there was no significant difference in taste between the bread (A) of Example 1 and the bread (B) of Comparative Example, but the bread of Example 1 was found to have a more sponge-like texture and was softer. This is presumed to be due to the formation of air bubbles during the ripening process due to the radish juice contained in the dough, making the bread structure porous.

In the case of the bread (C) of Example 1 after leaving for 48 hours, and the bread (D) of the comparative example after leaving for 48 hours, the texture and taste were compared with the bread (A) of Example 1 before leaving and the bread (B) of the comparative example. It was confirmed that there was a significant drop. In the case of the bread of Example 1, the texture and taste decreased relatively little after leaving compared to the bread of the comparative example. When left for a long period of time, the bread becomes rough due to moisture loss and the texture and taste are damaged. However, in the case of the bread of Example 1, the degree of damage was relatively low, so the texture and taste did not appear to be significantly reduced despite the long period of leave.

Claims (5)

1) 35 to 40% by weight of bread flour, 8 to 12% by weight of sugar, 1 to 2% by weight of salt, 1 to 3% by weight of yeast, 2 to 5% by weight of powdered milk, 8 to 12% by weight of margarine, 6 to 8% by weight of eggs. , preparing a mixture by mixing 8 to 10% by weight of fresh cream, 17 to 21% by weight of radish juice, 0.1 to 0.3% by weight of vitamin powder, and 0.3 to 0.6% by weight of a baking improver;
2) mixing the mixture and medium-cooked dough at a weight ratio of 1 to 1.1 to 1.15 and then mixing to prepare dough;
3) Primary fermentation of the mixed dough at 25 to 27°C and relative humidity of 75 to 80% for 40 to 60 minutes;
4) Dividing the primary fermented dough into pieces weighing 150g to 190g and performing intermediate fermentation at room temperature for 20 to 40 minutes;
5) removing the gas from the intermediately fermented dough, forming the dough, and performing secondary fermentation at 35 to 38°C and 80 to 85% relative humidity for 50 to 60 minutes; and
6) heating at 180 to 190°C for 25 to 35 minutes and then heating at 160 to 170°C for 30 to 40 minutes;
The medium-cooked dough is
A) Adding and mixing 1,160 parts by weight of bread flour into a sugar solution containing 330 parts by weight of sugar dissolved in 590 parts by weight of distilled water;
B) preparing dough by adding 480 parts by weight of butter and 290 parts by weight of egg yolk to the mixture of step A) and mixing; and
C) fermenting the dough of step B) at a temperature of 23°C to 25°C and a relative humidity of 80% to 90% for 15 to 18 hours to produce the medium-cooked dough;
The radish juice is
A method of producing bread comprising 40 to 46% by weight of grated radish, 46 to 50% by weight of water, 2 to 4% by weight of honey, and 4 to 8% by weight of lemon juice. delete delete According to paragraph 1,
In the step of mixing the dough in steps 2) and B), low-speed mixing is performed 10 times for 5 to 10 minutes at a rotation speed of 5,000 RPM (revolution per minute) to 10,000 RPM and 10 times at a rotation speed of 10,000 RPM to 20,000 RPM. A method of manufacturing bread in which 10 medium-speed mixing sessions are performed alternately for 1 to 20 minutes. Bread manufactured by the method of paragraph 1 or 4.