KR102624475B1 - Method for producing potato rice bread with increased functionality - Google Patents

Abstract

The present invention includes the steps of (1) mixing non-glutinous rice powder, glutinous rice powder, oat powder, barley powder, glutinous brown rice powder, black bean powder, potato starch, glutinous starch and fine soft to prepare a dough mixture powder; (2) adding water to a mixture of Cudrania eggplant, bamboo shoots, and Matari roots, extracting the mixture, and then filtering to prepare a Cudrania eggplant extract; (3) adding the Kkujippong branch extract prepared in step (2) to the potatoes and mixing the boiled potatoes with grain syrup and sugar to prepare potato sediment; (4) Add the Kujippong branch extract prepared in step (2) above to the mixed grain powder prepared by mixing oat powder, barley powder, glutinous brown rice powder, black rice powder, black bean powder, common bean powder, medicinal bean powder, and black bean powder. Adding, forming, and then drying to produce mixed grain particles; (5) Add eggs, salt, corn syrup, milk, vegetable oil, and butter to the dough mixture powder prepared in step (1), mix, and mix the mixed grain particles prepared in step (4) with the rested dough. Preparing potato rice bread blood; (6) dividing the potato rice bread skin prepared in step (5) and shaping the divided potato rice bread skin to include the potato sediment prepared in step (3); and (7) baking the potato rice bread molded in step (6). It relates to a method for producing potato rice bread and a potato rice bread produced by the method.

Description

Method for producing potato rice bread with increased functionality}

The present invention includes the steps of forming the divided potato rice bread so that potato sediment is included; and a method for producing potato rice bread, comprising the step of baking the molded potato rice bread, and a potato rice bread produced by the method.

In general, bread is a food made by kneading wheat flour, fermenting it, baking it or steaming it, and there can be several types depending on the manufacturing method and mixing of raw materials. Typically, in the manufacture of bread, main ingredients such as flour, yeast, water, and table salt are used; semi-main ingredients include sugar, oil, eggs, and powdered milk; and baking improvers such as oxidizing agents and enzymes are used.

Potato ( Solanum tuberosum L.) is an annual tuber plant whose origin is considered to be the Andes Mountains spanning Peru and Bolivia. From around 1560, it began to spread to Europe, including Spain, England, Italy, and Germany, and became an important food resource. It is known to have been introduced into Korea from the Gando region of Manchuria in the 24th year of King Sunjo's reign (1824) during the Joseon Dynasty.

Potatoes are widely used as an ingredient for meals and snacks around the world, and are one of the world's four major food crops along with rice, wheat, and corn. Potatoes are rich in nutrients, easy to cultivate, and have high production, so they have been used as a relief crop when food is scarce. Potatoes have thin stems that extend from underground stems and grow at the ends, producing between 2-3 and more than 20 tubers. The weight is usually about 300 g, the skin varies from brownish white to dark purple, and the flesh is white to yellow, but sometimes purple. Potatoes are very easy to digest and contain various nutrients such as vitamin C, amino acids, protein, thiamine, and nicotinic acid. The protein content is about twice that of wheat, which is a major food crop, 1.22 times that of rice, and 1.2 times that of corn.

In addition, in terms of consumption, the consumption of processed potatoes in Asia is very small compared to Europe, but the demand for processed potatoes is expected to steadily increase as income increases and dietary patterns change.

In this way, by linking potatoes, which are nutritious and easy to grow, with rice, Korea's staple food, we have developed a variety of products with enhanced functionality that can be easily used by busy modern people, thereby not only promoting potatoes but also promoting the consumption of rice, whose consumption is decreasing. It is expected that it will be helpful in the healthy eating habits of modern people.

Korean Patent No. 2128685 discloses a manufacturing method of Korean wheat potato bread, and Korean Patent No. 1377074 discloses a manufacturing method of potato pizza bread, but they are different from the manufacturing method of the functionally improved potato rice bread of the present invention. .

The present invention was created in response to the above-mentioned needs, and the object of the present invention is to produce potatoes with improved palatability by improving quality, texture, and flavor compared to existing bread in the process of manufacturing bread using rice and potatoes as the main ingredients. The purpose is to provide a method for manufacturing rice bread.

In order to solve the above problem, the present invention includes the steps of (1) mixing non-glutinous rice powder, glutinous rice powder, oat powder, barley powder, glutinous brown rice powder, pea powder, potato starch, glutinous starch and pine soft to prepare a dough mixture powder; ; (2) adding water to a mixture of Cudrania eggplant, bamboo shoots, and Matari roots, extracting the mixture, and then filtering to prepare a Cudrania eggplant extract; (3) adding the Kkujippong branch extract prepared in step (2) to the potatoes and mixing the boiled potatoes with grain syrup and sugar to prepare potato sediment; (4) Add the Kujippong branch extract prepared in step (2) above to the mixed grain powder prepared by mixing oat powder, barley powder, glutinous brown rice powder, black rice powder, black bean powder, common bean powder, medicinal bean powder, and black bean powder. Adding, forming, and then drying to produce mixed grain particles; (5) Add eggs, salt, corn syrup, milk, vegetable oil, and butter to the dough mixture powder prepared in step (1), mix, and mix the mixed grain particles prepared in step (4) with the rested dough. Preparing potato rice bread blood; (6) dividing the potato rice bread skin prepared in step (5) and shaping the divided potato rice bread skin to include the potato sediment prepared in step (3); and (7) baking the potato rice bread formed in step (6).

Additionally, the present invention provides potato rice bread prepared by the above method.

The potato rice bread of the present invention is easily digested because it does not use wheat flour, and because it is made up of rice and potatoes as main ingredients, it can be easily consumed as a meal replacement. It also uses various ingredients that can help the health of modern people, improving the quality and quality. Potato rice bread with excellent preference can be provided.

Figure 1 shows a photograph of the potato rice bread of the present invention.

In order to achieve the purpose of the present invention, the present invention

(1) mixing non-glutinous rice powder, glutinous rice powder, oat powder, barley powder, glutinous brown rice powder, black bean powder, potato starch, glutinous starch, and fine soft to prepare a dough mixture powder;

(2) adding water to a mixture of Cudrania eggplant, bamboo shoots, and Matari roots, extracting the mixture, and then filtering to prepare a Cudrania eggplant extract;

(3) adding the Kkujippong branch extract prepared in step (2) to the potatoes and mixing the boiled potatoes with grain syrup and sugar to prepare potato sediment;

(4) Add the Kujippong branch extract prepared in step (2) above to the mixed grain powder prepared by mixing oat powder, barley powder, glutinous brown rice powder, black rice powder, black bean powder, common bean powder, medicinal bean powder, and black bean powder. Adding, forming, and then drying to produce mixed grain particles;

(5) Add eggs, salt, corn syrup, milk, vegetable oil, and butter to the dough mixture powder prepared in step (1), mix, and mix the mixed grain particles prepared in step (4) with the rested dough. Preparing potato rice bread blood;

(6) dividing the potato rice bread skin prepared in step (5) and shaping the divided potato rice bread skin to include the potato sediment prepared in step (3); and

(7) A method for manufacturing potato rice bread is provided, which includes the step of baking the potato rice bread formed in step (6).

In the method for producing potato rice bread of the present invention, the dough mixture powder in step (1) is preferably 8 to 12 g of non-glutinous rice powder, 18 to 22 g of glutinous rice powder, 4 to 6 g of oat powder, and 4 to 6 g of barley powder. It can be prepared by mixing 8 to 12 g of glutinous brown rice powder, 4 to 6 g of small bean powder, 27 to 33 g of potato starch, 130 to 150 g of waxy starch, and 23 to 27 g of fine soft, more preferably non-glutinous rice powder. It can be prepared by mixing 10 g, 20 g of glutinous rice powder, 5 g of oat powder, 5 g of barley powder, 10 g of waxy brown rice powder, 5 g of black bean powder, 30 g of potato starch, 140 g of waxy starch, and 25 g of fine soft. . By mixing the dough mixture powder under the above conditions, the taste of the ingredients blended well, making it possible to produce bread dough with excellent preference and quality.

In addition, in the method for producing potato rice bread of the present invention, the Cudrania eggplant extract in step (2) preferably contains 78 to 82% by weight of Cudrania eggplant, 8 to 12% by weight of bamboo shoots, and Matari root, based on the total weight of the Cudrania eggplant mixture. It can be prepared by adding 8 to 12 times (v/w) water to a mixture of 8 to 12% by weight of Cudrania eggplant, extracting at 70 to 90°C for 1 to 3 hours, and then filtering. More preferably, the Cudrania eggplant mixture is added. Based on the total weight of the mixture, 10 times (v/w) water was added to a mixture of 80% by weight of Cudrania branches, 10% by weight of bamboo shoots, and 10% by weight of Matari roots, extracted at 80°C for 2 hours, and then filtered. It can be manufactured. When used in the manufacture of bread using the Cudrania root extract prepared under the above conditions, the flavor and quality could be improved without causing discomfort.

In addition, in the method for producing potato rice bread of the present invention, the potato sediment in step (3) is preferably prepared by adding 18 to 22% corn syrup to potatoes boiled at 90 to 110 ° C. for 15 to 25 minutes by adding extract of kkujippong branch to the potatoes. (w/w) and 8 to 12% (w/w) of sugar, and more preferably, the extract of Kkujippong branch is added to potatoes and 20% (w) of corn syrup is added to potatoes boiled at 100°C for 20 minutes. /w) and 10% (w/w) sugar. By producing potato sediment under the above conditions, the ingredients were well combined to produce a sediment with an appropriate sweetness and soft texture.

In addition, in the method for producing potato rice bread of the present invention, the mixed grain particles in step (4) are preferably 21 to 25% by weight of oat powder, 18 to 22% by weight of barley powder, and glutinous rice, based on the total weight of the mixed grain powder. 22-26% by weight of brown rice powder, 11-15% by weight of black rice powder, 4-6% by weight of black bean powder, 4-6% by weight of common bean powder, 4-6% by weight of weak bean powder, and 4-6% by weight of black bean powder. It can be manufactured by adding 25 to 35% (v/w) of Cudrania extract to the mixed grain powder, kneading it, molding it to a diameter of about 1 to 3 mm, and drying it at 45 to 55 ° C. , more preferably, based on the total weight of the mixed grain powder, 23% by weight of oat powder, 20% by weight of barley powder, 24% by weight of glutinous brown rice powder, 13% by weight of black rice powder, 5% by weight of black bean powder, and 5% by weight of common bean powder. %, 5% by weight of medicinal bean powder and 5% by weight of black bean powder, kneaded by adding 30% (v/w) of Kujippong branch extract to the mixed grain powder, and then molded to have a diameter of about 1 to 3 mm. It can be manufactured by drying at 50°C.

In addition, in the method of producing potato rice bread of the present invention, the potato rice bread in step (5) preferably includes 210 to 250 g of dough mixture powder, 1 to 2 eggs, 2.5 to 3.5 g of salt, 7.5 to 8.5 g of grain syrup, It can be prepared by adding and mixing 45-55 g of milk, 18-22 g of vegetable oil, and 45-55 g of butter, and mixing 18-22 g of mixed grain particles into the dough and resting at 2-6℃ for 50-70 minutes. More preferably, 1 to 2 eggs, 3 g of salt, 8 g of corn syrup, 50 g of milk, 20 g of vegetable oil, and 50 g of butter are added to 230 g of dough mixing powder, mixed, and mixed at 4°C for 60 minutes. It can be manufactured by mixing 20 g of mixed grain particles into the rested dough.

Potato rice bread crust is manufactured by mixing and resting the ingredients under the same conditions as steps (4) and (5) above, which is suitable for making bread with a chewy and soft texture without fermentation odor and excellent flavor. Could.

In addition, in the method for producing potato rice bread of the present invention, step (6) is preferably performed by dividing the potato rice bread skin into 45 to 55 g pieces and shaping the divided potato rice bread skin to include 35 to 45 g of potato sediment. It can be done, and more preferably, the potato rice bread skin can be divided into 50 g each, and the divided potato rice bread skin can be molded to include 40 g of potato sediment.

In addition, in the method for producing potato rice bread of the present invention, step (7) preferably involves baking the molded potato rice bread at 160 to 190°C for 10 to 20 minutes, and more preferably, baking the molded potato rice bread at 170°C. Bake at ~180℃ for 15 minutes. Baking under the above conditions made it possible to produce potato rice bread that was crispy on the outside and soft on the inside, with improved texture and excellent flavor.

The method for producing potato rice bread of the present invention is more specifically,

(1) 8~12 g of non-glutinous rice powder, 18~22 g of glutinous rice powder, 4~6 g of oat powder, 4~6 g of barley powder, 8~12 g of glutinous brown rice powder, 4~6 g of small bean powder, 27~6 g of potato starch Preparing a dough mixture powder by mixing 33 g, 130 to 150 g of waxy starch, and 23 to 27 g of fine soft;

(2) Based on the total weight of the Cudrania eggplant mixture, add 8 to 12 times (v/w) water to the Cudrania eggplant mixture of 78 to 82 percent by weight of Cudrania sprouts, 8 to 12 percent by weight of bamboo shoots, and 8 to 12 percent by weight of Matari root. ) Adding and extracting at 70-90°C for 1-3 hours and then filtering to prepare a Cudrania root extract;

(3) Add the Kkujippong branch extract prepared in step (2) to the potatoes and boil them at 90-110°C for 15-25 minutes with 18-22% (w/w) of corn syrup and 8-12% (w) of sugar. /w) to prepare potato sediment;

(4) Based on the total weight of mixed grain powder, oat powder 21-25% by weight, barley powder 18-22% by weight, glutinous brown rice powder 22-26% by weight, black rice powder 11-15% by weight, black bean powder 4-6 % by weight, 25~6% by weight of the Cudrania root extract prepared in step (2) above was added to the mixed grain powder prepared by mixing 4~6% by weight of common bean powder, 4~6% by weight of medicinal bean powder, and 4~6% by weight of black bean powder. Kneading the mixture by adding 35% (v/w), forming it to have a diameter of about 1 to 3 mm, and then drying it at 45 to 55 ° C to produce mixed grain particles;

(5) 210 to 250 g of the dough mixture powder prepared in step (1) above, 1 to 2 eggs, 2.5 to 3.5 g of salt, 7.5 to 8.5 g of grain syrup, 45 to 55 g of milk, 18 to 22 g of vegetable oil, and A step of preparing potato rice bread skin by adding 45 to 55 g of butter, mixing, and mixing 18 to 22 g of mixed grain particles prepared in step (4) with the dough rested at 2 to 6°C for 50 to 70 minutes. ;

(6) Dividing the potato rice bread skin prepared in step (5) into 45 to 55 g pieces, and molding the divided potato rice bread skin to include 35 to 45 g of the potato sediment prepared in step (3). ; and

(7) It may include baking the potato rice bread formed in step (6) at 160 to 190°C for 10 to 20 minutes,

More specifically

(1) Mix 10 g of non-glutinous rice powder, 20 g of glutinous rice powder, 5 g of oat powder, 5 g of barley powder, 10 g of glutinous brown rice powder, 5 g of black bean powder, 30 g of potato starch, 140 g of glutinous starch and 25 g of Finesoft. preparing a dough mixture powder;

(2) Based on the total weight of the Cudrania eggplant mixture, 10 times (v/w) water was added to the Cudrania eggplant mixture of 80% by weight of Cudrania eggplant, 10% by weight of bamboo shoots, and 10% by weight of Matari root, and kept at 80°C for 2 hours. Preparing a Cudrania eggplant extract by extracting and then filtering;

(3) Add the Kkujippong branch extract prepared in step (2) to the potatoes, boil them at 100°C for 20 minutes, mix 20% (w/w) corn syrup and 10% (w/w) sugar to make potato sediment. manufacturing a;

(4) Based on the total weight of mixed grain powder, 23% by weight of oat powder, 20% by weight of barley powder, 24% by weight of glutinous brown rice powder, 13% by weight of black rice powder, 5% by weight of black bean powder, 5% by weight of common bean powder, Add 30% (v/w) of Cudrania branch extract prepared in step (2) above to the mixed grain powder prepared by mixing 5% by weight of medicinal bean powder and 5% by weight of black bean powder, knead, and knead the mixture to a thickness of about 1 to 3 mm. Manufacturing mixed grain particles by molding them to have a diameter and then drying them at 50°C;

(5) Add 1 to 2 eggs, 3 g of salt, 8 g of corn syrup, 50 g of milk, 20 g of vegetable oil, and 50 g of butter to 230 g of the dough mixture powder prepared in step (1) above, mix, and mix at 4°C. Preparing potato rice bread crust by mixing 20 g of mixed grain particles prepared in step (4) with the dough rested for 60 minutes;

(6) dividing the potato rice bread skin prepared in step (5) into 50 g pieces and molding the divided potato rice bread skin to include 40 g of the potato sediment prepared in step (3); and

(7) It may include baking the potato rice bread formed in step (6) at 170-180°C for 15 minutes.

The present invention also provides potato rice bread prepared by the above method.

Hereinafter, the present invention will be described in detail with reference to preparation examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.

Preparation Example 1: Preparation of potato rice bread

(1) After removing the moisture from cleanly washed non-glutinous rice and glutinous rice, they were ground to 80-100 mesh using a roll mill to prepare non-glutinous rice powder and glutinous rice powder, respectively.

(2) After removing the water from cleanly washed oats and barley whole grains, they were air-dried, roasted in a stirrer at 180°C for 3 to 5 minutes, and then ground to prepare oat powder and barley powder, respectively.

(3) After drying the glutinous brown rice and black rice in a dryer at 55°C for 18 hours, they were ground to 80-100 mesh using a roll mill to prepare glutinous brown rice powder and black rice powder, respectively.

(4) Wash black soybeans (seoritae), common soybeans (white bean), and medicinal soybeans with water, remove the moisture, fry them in a stir-fry at 180℃ for 7-8 minutes, and grind them to make black bean powder, common soybean powder, and medicinal bean powder. were prepared respectively.

(5) Pea beans were steamed at 100°C for 3 to 5 minutes, dried in a dryer at 55°C for 18 hours, and then ground to prepare black bean powder.

(6) 10 g of non-glutinous rice powder and 20 g of glutinous rice powder prepared in step (1), 5 g of oat powder and 5 g of barley powder prepared in step (2), 10 g of glutinous brown rice powder prepared in step (3), and Prepare a dough mixture powder by mixing 5 g of the pea powder prepared in step (5) above, 30 g of potato starch, 140 g of waxy starch, and 25 g of Fine Soft 202 (88% hydroxypropyl phosphate transfer starch, 12% powder sugar). did.

(7) Based on the total weight of the Cudrania eggplant mixture, purified water was added 10 times (v/w) to a mixture of 80% by weight of Cudrania eggplant, 10% by weight of bamboo shoots, and 10% by weight of Matari root, and then incubated at 80°C for 2 hours. After extraction for a period of time, the extract was filtered to prepare a Cudrania root extract.

(8) After dividing the sorted and washed potatoes into 4 to 8 parts according to size, add the cucumber branch extract prepared in step (7) above, take out the boiled potatoes at 100°C for 20 minutes, and add boiled potatoes to the boiled potatoes. Potato sediment was prepared by adding 20% (w/w) of corn syrup and 10% (w/w) of sugar, mashing, and mixing well.

(9) Based on the total weight of the mixed grain powder, 23% by weight of oat powder and 20% by weight of barley powder prepared in step (2), 24% by weight of brown rice powder and 13% by weight of black rice powder prepared in step (3), The above ( After adding 30% (v/w) of the Cudrania root extract prepared in step 7) and kneading it, irregular particles with a diameter of about 1 to 3 mm were prepared and dried at 50°C to prepare mixed grain particles.

(10) Mix 1 to 2 eggs (50 to 100 g), 3 g of salt, 8 g of corn syrup, and 50 g of milk with 230 g of the dough mixture powder prepared in step (6) above and set the mixer to low speed (1st gear). and mixed for 2 minutes. Next, add 20 g of vegetable oil (canola oil) and 50 g of butter to the well-mixed mixture, knead while mixing for 3 minutes on high speed (3rd level) in a mixer, and rest in a low temperature storage at 4°C for 1 hour. Potato rice bread crust was prepared by scattering and mixing 20 g of the mixed grain particles prepared in step (9) above into the dough.

(11) The potato rice bread skin prepared in step (10) was divided and pressed into 50 g pieces, and then molded into a round potato shape so that the potato rice bread skin contained 40 g of the potato sediment prepared in step (8).

(12) The potato rice bread formed in step (11) was placed in an oven preheated to 180°C on top and 170°C on bottom and baked for 15 minutes.

Comparative Example 1: Manufacturing of potato rice bread

Potato rice bread was prepared by the method of Preparation Example 1, but the component of preparing the Cudrania eggplant extract in step (7) was omitted, and purified water was used instead of the Cudrania eggplant extract in steps (8) and (9) to prepare potato rice bread. did.

Comparative Example 2: Manufacturing of potato rice bread

Potato rice bread was prepared by the method of Preparation Example 1, but when preparing the Cudrania branch extract in step (7), instead of using the bamboo shoots and Matari roots, purified water was added 10 times (v/w) to the Cudrania branches and then heated at 80°C. Potato rice bread was prepared using the Kujippong branch extract prepared by extracting for 2 hours and then filtering.

Comparative Example 3: Manufacturing of potato rice bread

Potato rice bread was prepared by the method of Preparation Example 1, but when preparing the extract in step (7), instead of using Cudrania branches and Matari roots, 10 times (v/w) of purified water was added to the bamboo shoot, and then incubated at 80°C for 2 hours. Potato rice bread was prepared using the extract prepared by extraction and filtration.

Comparative Example 4: Manufacturing of potato rice bread

(1) After removing the moisture from cleanly washed non-glutinous rice and glutinous rice, they were ground to 80-100 mesh using a roll mill to prepare non-glutinous rice powder and glutinous rice powder, respectively.

(2) After removing the water from cleanly washed oats and barley whole grains, they were air-dried, roasted in a stirrer at 150°C for 10 minutes, and then ground to prepare oat powder and barley powder, respectively.

(3) After drying the glutinous brown rice and black rice in a dryer at 30°C for 36 hours, they were ground to 80-100 mesh using a roll mill to prepare glutinous brown rice powder and black rice powder, respectively.

(4) Wash black soybeans (seoritae), common soybeans (white bean), and medicinal soybeans with water, remove the moisture, fry them in a stir-fry at 230°C for 2-3 minutes, and grind them to make black bean powder, common soybean powder, and medicinal bean powder. were prepared respectively.

(5) Pea beans were roasted in a stirrer at 180°C for 5 minutes, dried in a dryer at 35°C for 30 hours, and then ground to prepare black bean powder.

(6) 20 g of non-glutinous rice powder and 10 g of glutinous rice powder prepared in step (1), 10 g of oat powder and 10 g of barley powder prepared in step (2), 15 g of glutinous brown rice powder prepared in step (3), and Prepare a dough mixture powder by mixing 10 g of the pea powder prepared in step (5) above, 20 g of potato starch, 120 g of waxy starch, and 35 g of Fine Soft 202 (88% hydroxypropyl phosphate starch, 12% powder sugar). did.

(7) Based on the total weight of the Cudrania eggplant mixture, 10 times (v/w) of purified water was added to a mixture of 50% by weight of Cudrania eggplant, 25% by weight of bamboo shoots, and 25% by weight of Matari root, and then 5 times at 100°C. After extraction for a period of time, the extract was filtered to prepare a Cudrania root extract.

(8) After dividing the sorted and washed potatoes into 4 to 8 parts according to size, add the cucumber branch extract prepared in step (7) above, take out the boiled potatoes at 100°C for 20 minutes, and add boiled potatoes to the boiled potatoes. Potato sediment was prepared by adding 10% (w/w) of corn syrup and 20% (w/w) of sugar and mixing well while mashing.

(9) Based on the total weight of the mixed grain powder, 10% by weight of oat powder and 30% by weight of barley powder prepared in step (2), 16% by weight of brown rice powder and 20% by weight of black rice powder prepared in step (3), The above ( After adding 30% (v/w) of the Cudrania root extract prepared in step 7) and kneading it, irregular particles with a diameter of about 1 to 3 mm were prepared and dried at 50°C to prepare mixed grain particles.

(10) 1-2 eggs, 1 g of salt, 15 g of corn syrup, and 60 g of milk were mixed with 205 g of the dough mixture powder prepared in step (6) above, and mixed for 2 minutes with the mixer at low speed (1st speed). Next, add 10 g of vegetable oil (canola oil) and 70 g of butter to the well-mixed mixture, knead while mixing for 3 minutes on high speed (3rd level) in a mixer, rest in a low temperature storage at 4°C for 1 hour, and rest. Potato rice bread crust was prepared by scattering and mixing 20 g of the mixed grain particles prepared in step (9) above into the dough.

(11) The potato rice bread skin prepared in step (10) was divided and pressed into 50 g pieces, and then molded into a round potato shape so that the potato rice bread skin contained 40 g of the potato sediment prepared in step (8).

(12) The potato rice bread formed in step (11) was placed in an oven preheated to 180°C on top and 170°C on bottom and baked for 15 minutes.

Example 1: Measurement of total phenolic compound content

Total phenolic compound content was analyzed according to the Folin-Denis method. After preparing each sample extract, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteau's phenol reagent was added, and the mixture was mixed in a shaking bath at 27°C. After 5 minutes, 1 ml of saturated NaCO ₃ solution was added, mixed, left at room temperature for 1 hour, and the absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The phenolic compound content was quantified after creating a calibration curve using the concentrations of catechin, chlorogenic acid, and tannic acid.

Comparison of total phenol content in potato rice bread sample Total phenol content (ppm) catechin chlorogenic acid tannic acid Comparative Example 1 23.6±1.2 37.7±1.0 26.3±1.0 Comparative Example 2 28.8±3.2 45.2±2.3 31.4±1.8 Comparative Example 3 26.7±1.8 41.4±1.8 29.3±2.0 Comparative Example 4 30.7±2.0 50.5±2.0 35.6±2.6 Manufacturing Example 1 42.4±1.2 74.6±2.6 51.0±2.4

The total phenol compound content of the potato rice bread prepared by the method of Comparative Examples 1 to 4 and Preparation Example 1 is shown in Table 1. As can be seen in Table 1, based on the total phenol content quantified by chlorogenic acid, the total phenol content of Preparation Example 1 was the highest at 74.6 ppm, and Comparative Example 1 was the lowest. Comparative Example 4 was 50.5 ppm, which was higher than other comparative examples, but had a relatively low phenol compound content compared to Preparation Example 1. Therefore, the potato rice bread prepared by the method of Preparation Example 1 showed the highest total phenol content.

Example 2. Flavonoid content

To measure the total flavonoid content, each sample was prepared as an extract at an appropriate concentration, 1.0 ml of the sample solution was placed in a test tube, and 10 ml of diethylene glycol was added and mixed well. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a water bath at 37°C for 1 hour, and then the absorbance was measured at 420 nm. In the blank test, a 50% methanol solution was treated in the same way instead of the sample solution, and a standard curve was prepared using naringin (Sigma Co., USA), from which the total flavonoid content was calculated.

Comparison of total flavonoid content in potato rice bread sample Total flavonoid content (ppm) Comparative Example 1 16.4±1.0 Comparative Example 2 22.3±1.6 Comparative Example 3 20.5±2.0 Comparative Example 4 27.3±1.0 Manufacturing Example 1 38.4±1.8

The total flavonoid content of potato rice bread prepared by the method of Comparative Examples and Preparation Example 1 is shown in Table 2 above. As can be seen in Table 2, the total flavonoid content of Preparation Example 1 was the highest at 38.4 ppm, and the comparative examples were relatively low compared to Preparation Example 1 at 16.4 to 27.3 ppm. Therefore, the potato rice bread prepared by the method of Preparation Example 1 showed a high flavonoid content.

Example 3: DPPH radical scavenging ability test

To determine antioxidant activity, the antioxidant activity of each extract was measured by hydrogen electron donation ability. Samples of various concentrations were diluted with methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. This mixed sample was reacted in the dark for 30 minutes and then the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance relative to the control was calculated using the following equation.

An = (A ₀ -A)/A ₀ × 100

An: Antioxidant activity against DPPH radical scavenging ability (%)

A ₀ : Absorbance of DPPH solution without added sample

A: Absorbance of the sample reacted with DPPH in the reaction solution

Comparison of DPPH radical scavenging ability of potato rice bread sample DPPH radical scavenging ability (%) 5,000 ppm 10,000 ppm 20,000 ppm Comparative Example 1 6.7±0.4 12.1±1.0 20.3±1.2 Comparative Example 2 10.4±1.0 19.0±1.0 36.4±0.8 Comparative Example 3 8.8±1.0 17.4±0.8 32.6±1.0 Comparative Example 4 12.3±0.8 24.0±0.4 42.3±1.2 Manufacturing Example 1 16.4±1.2 30.2±1.6 55.8±1.0

The DPPH radical scavenging activity results of the potato rice bread prepared in Comparative Examples 1 to 4 and Preparation Example 1 are shown in Table 3 above. At a concentration of 20,000 ppm of each extract, the DPPH radical scavenging activity of the potato rice bread prepared by the method of Preparation Example 1 was the highest at 55.8%, and at the same concentration, Comparative Example 1 showed the lowest activity at 20.3%. Therefore, it was found that the potato rice bread prepared by the method of Preparation Example 1 showed the highest DPPH radical scavenging activity and thus had high antioxidant properties.

Example 4: Nitrite scavenging ability test

As another method to determine antioxidant properties, nitrite scavenging activity can be measured by mixing 40 μl of each sample extract in 20 μl of 1 mM NaNO ₂ and 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH). 4.2) or 140 μl of 0.2M citrate buffer (pH 6.0) was used to adjust the volume to 200 μl. This reaction solution was reacted in a constant temperature water bath at 37°C for 1 hour, then 1000 ㎕ of 2% acetic acid, Griess reagent (1% sulfanilic acid prepared with 30% acetic acid, and 1% naphthylamine ( naphthylamine) mixed in a 1:1 ratio (prepared immediately before use) was added, mixed well, reacted for 15 minutes at room temperature blocked from light, and the absorbance was measured at 520 nm to determine the nitrite scavenging ability as follows.

N(%) = [1-(A-C)/B]×100

N: nitrite scavenging ability

A: Absorbance after adding 1mM NaNO ₂ to the sample and reacting for 1 hour

B: 1mM NaNO ₂ absorbance

C: Control absorbance

Comparison of nitrite scavenging ability of potato rice bread sample Nitrite scavenging ability (%) Comparative Example 1 13.4±2.1 Comparative Example 2 23.8±3.2 Comparative Example 3 21.4±3.0 Comparative Example 4 29.3±2.4 Manufacturing Example 1 35.7±2.6

The results of the nitrite scavenging ability of the potato rice bread prepared by the method of Comparative Examples and Preparation Example 1 are shown in Table 4 above. As can be seen in Table 4, the potato rice bread prepared by the method of Preparation Example 1 showed a scavenging activity of 35.7%, while the comparative examples showed relatively low activity compared to Preparation Example 1, and the method of Preparation Example 1 showed a scavenging activity of 35.7%. The nitrite scavenging ability of the manufactured potato rice bread was found to be high.

Example 5: Sensory properties

The sensory test was conducted on a total of 80 people, including 20 adolescents (10 men and women), 20 housewives, 20 adult men, and 20 people over 65 years old (10 men and women each), and classified scent, taste, texture, and overall preference. So, 1 point was very bad, 4 points were bad, 3 points were average, 4 points were good, and 5 points were very good. The average was calculated after 3 repetitions using a 5-point symbolic scale.

Comparison of sensory properties of potato rice bread sample incense taste Texture Comprehensive preference Comparative Example 1 3.9 3.8 3.6 3.7 Comparative Example 2 4.2 4.0 4.0 4.0 Comparative Example 3 4.3 4.0 3.9 4.1 Comparative Example 4 4.4 4.2 4.1 4.2 Manufacturing Example 1 4.5 4.5 4.7 4.6

As can be seen in Table 5, as a result of the sensory evaluation of the potato rice bread prepared by the method of Comparative Examples 1 to 4 and the potato rice bread prepared by the method of Preparation Example 1, the results were all satisfactory in terms of aroma, taste, texture, and overall preference. It was confirmed that Preparation Example 1 was higher than the Comparative Examples and was preferred by evaluators. Therefore, it was found that the potato rice bread prepared by the method of Preparation Example 1 was significantly improved not only in functionality but also in sensory properties.

Although the manufacturing examples and examples of the present invention are presented above, the present invention is not limited to the above, and various modifications can be made within the technical scope of the present invention, and such modifications will fall within the scope of the claims of the present invention.

Claims (5)

(1) mixing non-glutinous rice powder, glutinous rice powder, oat powder, barley powder, glutinous brown rice powder, black bean powder, potato starch, glutinous starch, and fine soft to prepare a dough mixture powder;
(2) adding water to a mixture of Cudrania eggplant, bamboo shoots, and Matari roots, extracting the mixture, and then filtering to prepare a Cudrania eggplant extract;
(3) adding the Kkujippong branch extract prepared in step (2) to the potatoes and mixing the boiled potatoes with grain syrup and sugar to prepare potato sediment;
(4) Add the Kujippong branch extract prepared in step (2) above to the mixed grain powder prepared by mixing oat powder, barley powder, glutinous brown rice powder, black rice powder, black bean powder, common bean powder, medicinal bean powder, and black bean powder. Adding, forming, and then drying to produce mixed grain particles;
(5) Add eggs, salt, corn syrup, milk, vegetable oil, and butter to the dough mixture powder prepared in step (1), mix, and mix the mixed grain particles prepared in step (4) with the rested dough. Preparing rice bread blood;
(6) dividing the rice bread crust prepared in step (5) and shaping the divided rice bread crust to include the potato sediment prepared in step (3); and
(7) A method of manufacturing potato rice bread, characterized in that it is manufactured including the step of baking the potato rice bread formed in step (6). The method of claim 1, wherein the cucumber branch mixture in step (2) is a mixture of 78 to 82% by weight of cucumber branch, 8 to 12% by weight of bamboo shoots, and 8 to 12% by weight of Matari root, based on the total weight of the cucumber branch mixture. Characteristic method of manufacturing potato rice bread. According to paragraph 2,
(1) 8~12 g of non-glutinous rice powder, 18~22 g of glutinous rice powder, 4~6 g of oat powder, 4~6 g of barley powder, 8~12 g of glutinous brown rice powder, 4~6 g of small bean powder, 27~6 g of potato starch Preparing a dough mixture powder by mixing 33 g, 130 to 150 g of waxy starch, and 23 to 27 g of fine soft;
(2) Based on the total weight of the Cudrania eggplant mixture, add 8 to 12 times (v/w) water to the Cudrania eggplant mixture of 78 to 82 percent by weight of Cudrania sprouts, 8 to 12 percent by weight of bamboo shoots, and 8 to 12 percent by weight of Matari root. ) Adding, extracting, and then filtering to prepare a Cudrania eggplant extract;
(3) Prepare potato sludge by adding the extract of Kujippong branch prepared in step (2) to potatoes and mixing 18-22% (w/w) of corn syrup and 8-12% (w/w) of sugar to boiled potatoes. steps;
(4) Based on the total weight of mixed grain powder, oat powder 21-25% by weight, barley powder 18-22% by weight, glutinous brown rice powder 22-26% by weight, black rice powder 11-15% by weight, black bean powder 4-6 % by weight, 25~6% by weight of the Cudrania root extract prepared in step (2) above was added to the mixed grain powder prepared by mixing 4~6% by weight of common bean powder, 4~6% by weight of medicinal bean powder, and 4~6% by weight of black bean powder. Preparing mixed grain particles by adding 35% (v/w), molding, and then drying;
(5) 210 to 250 g of the dough mixture powder prepared in step (1) above, 1 to 2 eggs, 2.5 to 3.5 g of salt, 7.5 to 8.5 g of grain syrup, 45 to 55 g of milk, 18 to 22 g of vegetable oil, and Adding 45 to 55 g of butter, mixing, and mixing 18 to 22 g of the mixed grain particles prepared in step (4) with the rested dough to prepare potato rice bread skin;
(6) Dividing the potato rice bread skin prepared in step (5) into 45 to 55 g pieces, and molding the divided potato rice bread skin to include 35 to 45 g of the potato sediment prepared in step (3). ; and
(7) A method of manufacturing potato rice bread, characterized in that it is manufactured including the step of baking the potato rice bread formed in step (6). According to paragraph 3,
(1) 8~12 g of non-glutinous rice powder, 18~22 g of glutinous rice powder, 4~6 g of oat powder, 4~6 g of barley powder, 8~12 g of glutinous brown rice powder, 4~6 g of small bean powder, 27~6 g of potato starch Preparing a dough mixture powder by mixing 33 g, 130 to 150 g of waxy starch, and 23 to 27 g of fine soft;
(2) Based on the total weight of the Cudrania eggplant mixture, add 8 to 12 times (v/w) water to the Cudrania eggplant mixture of 78 to 82 percent by weight of Cudrania sprouts, 8 to 12 percent by weight of bamboo shoots, and 8 to 12 percent by weight of Matari root. ) Adding and extracting at 70-90°C for 1-3 hours and then filtering to prepare a Cudrania root extract;
(3) Add the Kkujippong branch extract prepared in step (2) to the potatoes and boil them at 90-110°C for 15-25 minutes with 18-22% (w/w) of corn syrup and 8-12% (w) of sugar. /w) to prepare potato sediment;
(4) Based on the total weight of mixed grain powder, oat powder 21-25% by weight, barley powder 18-22% by weight, glutinous brown rice powder 22-26% by weight, black rice powder 11-15% by weight, black bean powder 4-6 % by weight, 25% by weight of the Cudrania berry extract prepared in step (2) above was added to the mixed grain powder prepared by mixing 4-6% by weight of common bean powder, 4-6% by weight of medicinal bean powder, and 4-6% by weight of black bean powder. Kneading the mixture by adding 35% (v/w), forming it to have a diameter of about 1 to 3 mm, and then drying it at 45 to 55 ° C to produce mixed grain particles;
(5) 210 to 250 g of the dough mixture powder prepared in step (1) above, 1 to 2 eggs, 2.5 to 3.5 g of salt, 7.5 to 8.5 g of grain syrup, 45 to 55 g of milk, 18 to 22 g of vegetable oil, and A step of preparing potato rice bread skin by adding 45 to 55 g of butter, mixing, and mixing 18 to 22 g of mixed grain particles prepared in step (4) with the dough rested at 2 to 6 ° C for 50 to 70 minutes. ;
(6) Dividing the potato rice bread skin prepared in step (5) into 45 to 55 g pieces, and molding the divided potato rice bread skin to include 35 to 45 g of the potato sediment prepared in step (3). ; and
(7) A method for manufacturing potato rice bread, comprising baking the potato rice bread formed in step (6) at 160 to 190°C for 10 to 20 minutes. Potato rice bread manufactured by the method of any one of claims 1 to 4.