KR102643961B1 - Method of manufacturing Muesli bread - Google Patents

Abstract

The purpose of the present invention is to provide a method of manufacturing muesli bread that can satisfy consumers' preferences by mixing various grains, nuts, fruits, etc., and providing taste and flavor to consumers as a substitute for meals as well as health.

Description

Method of manufacturing Muesli bread}

The present invention relates to a method for producing muesli bread.

Recently, due to the increase in national income, improvement in living standards, and expansion of social participation, dietary patterns pursue nutrition and simplicity, and convenience meals such as bread and sandwiches, rather than meals cooked by hand, have become an important part of the diet. there is. Accordingly, thanks to the well-being culture, the trend is changing to place more importance on health and taste, even though it is a convenience food.

As these dietary patterns change, the tendency to consume baked goods as a meal replacement is increasing.

Meanwhile, Muesli is a Swiss food that is a mixture of grains and fruits. It originated in Switzerland about 100 years ago as a natural food where grains and fruits were eaten as they were without processing them, and in the West, it is widely used as a breakfast substitute along with corn flakes.

Accordingly, the present applicant has developed a method of manufacturing muesli bread that can satisfy consumers' preferences by applying muesli to baking, thereby providing not only health but also taste and flavor to consumers as a meal replacement.

Public Patent Publication No. 10-2013-0026313 (announcement date 2013.03.13)

The present invention was created to solve the above problems, and the purpose of the present invention is to satisfy consumers' preferences by mixing various grains, nuts, and fruits, etc. by providing taste and flavor to consumers as a substitute for meals as well as health. The aim is to provide a method for manufacturing muesli bread.

However, the technical problems to be achieved in the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly apparent to those skilled in the art from the description below. It will be understandable.

The method for producing musley bread according to an embodiment of the present invention is to mix 250 to 300 parts by weight of onions, 50 to 70 parts by weight of green onions, 5 parts by weight of dried seaweed, and 700 to 800 parts by weight of water and boil at a temperature of 180°C for 1 hour. The first step of producing vegetable broth; 140 to 150 parts by weight of bread flour, 60 parts by weight of liquid sourdough, and 95 parts by weight of vegetable broth prepared through the first step are mixed and kneaded, then aged at a temperature of 25 ℃ to 27 ℃ for 15 hours to make a sour seed. Step 2-1 of manufacturing; And 300 parts by weight of vinegar prepared through step 2-1, 750 parts by weight of bread flour, 7 parts by weight of yeast, 3 parts by weight of malt extract, and 400 parts by weight of vegetable broth prepared through step 1 were mixed and kneaded. , a second step including; a step 2-2 of producing a medium seed by maturing for 12 hours at a temperature of 2°C to 4°C; 1000 parts by weight of strong flour, 5 parts by weight of honey, 14 parts by weight of salt, 37 to 38 parts by weight of butter, 12 parts by weight of baking improver, 15 parts by weight of yeast for low sugar, 250 to 300 parts by weight of medium grade prepared through the second step, A third step of mixing and kneading 710 parts by weight of the vegetable broth prepared through the first step; A fourth step of mixing 240 to 250 parts by weight of macadamias and 450 parts by weight of raisins into the primary ingredient dough kneaded through the third step and kneading the dough; A fifth step of performing primary fermentation by maturing the secondary material dough kneaded through the fourth step for 1 hour at a temperature of 25°C to 27°C and a humidity of 75%; A sixth step of dividing the material dough first fermented through the fifth step and forming it into a sweet potato shape, spraying water on the formed dough, and then sprinkling 145 parts by weight of oatmeal on the surface of the formed dough and mixing them; A seventh step of performing secondary fermentation by maturing the material dough formed through the sixth step for 50 to 55 minutes at a temperature of 30°C and humidity of 80%; And an eighth step of baking the material dough secondaryly fermented through the seventh step in an oven at 220° C. for 30 minutes.

The present invention is a mixture of various grains, nuts, fruits, etc., and can satisfy consumers' preferences by providing taste and flavor to consumers as a substitute for meals as well as health.

The present invention can improve the overall flavor and savory taste by using vegetable broth instead of regular water when making muesli bread.

Figure 1 is a photograph showing the fifth step of the method for manufacturing muesli bread according to an embodiment of the present invention.
Figure 2 is a photograph showing the molding state in the sixth step of the muesli bread manufacturing method according to an embodiment of the present invention.
Figure 3 is a photograph showing muesli bread manufactured by the muesli bread manufacturing method according to an embodiment of the present invention.

Below, with reference to the attached drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. However, since the description of the present invention is only an example for structural or functional explanation, the scope of the present invention should not be construed as limited by the examples described in the text. In other words, since the embodiments can be modified in various ways and can have various forms, the scope of rights of the present invention should be understood to include equivalents that can realize the technical idea. In addition, the purpose or effect presented in the present invention does not mean that a specific embodiment must include all or only such effects, so the scope of the present invention should not be understood as limited thereby.

The meaning of terms described in the present invention should be understood as follows.

Terms such as “first” and “second” are used to distinguish one component from another component, and the scope of rights should not be limited by these terms. For example, a first component may be named a second component, and similarly, the second component may also be named a first component. When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected to the other component, but that other components may also exist in between. On the other hand, when a component is referred to as being “directly connected” to another component, it should be understood that there are no other components in between. Meanwhile, other expressions that describe the relationship between components, such as "between" and "immediately between" or "neighboring" and "directly neighboring" should be interpreted similarly.

Singular expressions should be understood to include plural expressions unless the context clearly indicates otherwise, and terms such as “comprise” or “have” refer to installed features, numbers, steps, operations, components, parts, or combinations thereof. It is intended to specify the existence of one thing, and should be understood as not excluding in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

All terms used herein, unless otherwise defined, have the same meaning as commonly understood by a person of ordinary skill in the field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as consistent with the meaning they have in the context of the related technology, and cannot be interpreted as having an ideal or excessively formal meaning unless clearly defined in the present invention.

1. Description of the manufacturing method of Musli bread

Figure 1 is a photograph showing the fifth step of the muesli bread manufacturing method according to an embodiment of the present invention, and Figure 2 is a photograph showing the molding state of the sixth step of the muesli bread manufacturing method according to an embodiment of the present invention. , Figure 3 is a photograph showing muesli bread manufactured by the method for manufacturing muesli bread according to an embodiment of the present invention.

Hereinafter, the method of manufacturing muesli bread will be described in detail with reference to Figures 1 to 3.

The method for producing musley bread according to an embodiment of the present invention is to mix 250 to 300 parts by weight of onions, 50 to 70 parts by weight of green onions, 5 parts by weight of dried seaweed, and 700 to 800 parts by weight of water and boil at a temperature of 180°C for 1 hour. The first step of producing vegetable broth; 140 to 150 parts by weight of bread flour, 60 parts by weight of liquid sourdough, and 95 parts by weight of vegetable broth prepared through the first step are mixed and kneaded, then aged at a temperature of 25 ℃ to 27 ℃ for 15 hours to make a sour seed. Step 2-1 of manufacturing; And 300 parts by weight of vinegar prepared through step 2-1, 750 parts by weight of bread flour, 7 parts by weight of yeast, 3 parts by weight of malt extract, and 400 parts by weight of vegetable broth prepared through step 1 were mixed and kneaded. , a second step including; a step 2-2 of producing a medium seed by maturing for 12 hours at a temperature of 2°C to 4°C; 1000 parts by weight of strong flour, 5 parts by weight of honey, 14 parts by weight of salt, 37 to 38 parts by weight of butter, 12 parts by weight of baking improver, 15 parts by weight of yeast for low sugar, 250 to 300 parts by weight of medium grade prepared through the second step, A third step of mixing and kneading 710 parts by weight of the vegetable broth prepared through the first step; A fourth step of mixing 240 to 250 parts by weight of macadamias and 450 parts by weight of raisins into the primary ingredient dough kneaded through the third step and kneading the dough; A fifth step of performing primary fermentation by maturing the secondary material dough kneaded through the fourth step for 1 hour at a temperature of 25°C to 27°C and a humidity of 75%; A sixth step of dividing the material dough first fermented through the fifth step and forming it into a sweet potato shape, spraying water on the formed dough, and then sprinkling 145 parts by weight of oatmeal on the surface of the formed dough and mixing them; A seventh step of performing secondary fermentation by maturing the material dough formed through the sixth step for 50 to 55 minutes at a temperature of 30°C and humidity of 80%; And an eighth step of baking the material dough secondaryly fermented through the seventh step in an oven at 220° C. for 30 minutes.

In the first step, vegetable broth is prepared by mixing 250 to 300 parts by weight of onions, 50 to 70 parts by weight of green onions, 5 parts by weight of dried seaweed, and 700 to 800 parts by weight of water and boiling at a temperature of 180°C for 1 hour.

For example, in the first step, vegetable broth is prepared using 10 onions, 1 bunch of green onions, 1 radish, and purified water, and the process of preparing vegetable broth can be performed after all ingredients are thoroughly washed.

As such, in the first step, the above ingredients were placed in a pot, the temperature was set to 180°C using an induction stove, etc., boiled sufficiently for 1 hour, cooled, and then the vegetables were removed using a sieve to complete the vegetable broth. It is desirable to prepare a sufficient amount of this vegetable broth so that it can be used instead of water when making the muesli bread below.

In the second step, after manufacturing the first bell, a process of manufacturing the middle bell using the first bell may be performed.

First, in step 2-1, 140 to 150 parts by weight of bread flour, 60 parts by weight of liquid sourdough, and 95 parts by weight of vegetable broth prepared through the first step are mixed and kneaded, and then kneaded at a temperature of 25 ℃ to 27 ℃. The process of producing a starter can be accomplished by maturing for a period of time.

In step 2-1, 140 to 150 parts by weight of bread flour, 60 parts by weight of liquid sour seed, and 95 parts by weight of vegetable broth are all placed in a mixing bowl and mixed by setting the mixing speed of the mixer to 40 to 60 RPM, and mixing at a temperature of about 27°C. You can proceed with the dough.

Next, in step 2-1, once the kneading using the mixer is completed, the starter can be manufactured by maturing for 15 hours at a temperature of 25°C to 27°C. This type of vinegar does not have much of a sour smell and it is advisable to complete maturation when the bubbles have sufficiently risen. The candles prepared in this way can be refrigerated for up to one week.

In step 2-2, 300 parts by weight of vinegar prepared through step 2-1, 750 parts by weight of bread flour, 7 parts by weight of yeast, 3 parts by weight of malt extract, and 400 parts by weight of vegetable broth prepared through step 1. After mixing and kneading, the process of producing a medium seed can be performed by maturing for 12 hours at a temperature of 2°C to 4°C.

That is, in step 2-2, 300 parts by weight of vinegar, 750 parts by weight of bread flour, 7 parts by weight of yeast, 3 parts by weight of malt extract, and 400 parts by weight of vegetable broth are all placed in a mixing bowl and the mixing speed of the mixer is set to 40 to 60 RPM. You can mix and knead at a temperature of about 27°C.

Next, in step 2-2, once the kneading using the mixer is completed, the process of producing the medium seed can be performed by maturing the dough for 12 hours at a temperature of 2°C to 4°C. This type of medium can only be stored for about a day for making muesli bread, so it must be used with caution.

In this way, when manufacturing the intermediate species through the second step, if the weight level and maturation conditions of the ingredients exceed the desired specific values described above, overload of the production quantity and functionality of the intermediate species occurs, and the balance of taste by the liver is impaired. can do. As a result, since there are problems with the unique texture, richness of flavor, level of sourness, and excessive seasoning of Musli bread to be manufactured in the future, intermediate varieties must be manufactured in accordance with the weight level and maturation conditions of the above-mentioned ingredients.

In the third step, 1000 parts by weight of strong flour, 5 parts by weight of honey, 14 parts by weight of salt, 37 to 38 parts by weight of butter, 12 parts by weight of baking improver, 15 parts by weight of low-sugar yeast, and 250 to 250 parts of medium grade prepared through the second step. A kneading process is performed by mixing 300 parts by weight and 710 parts by weight of the vegetable broth prepared through the first step.

That is, in the third step, prepare the vegetable broth in advance in the first step, prepare the medium seed in the second step, put all the other necessary ingredients in a mixing bowl, and mix by setting the mixing speed of the mixer to 40 to 60 RPM. and a kneading process may be performed. At this time, the dough may be carried out at a temperature of 24°C to 25°C.

In addition, the appropriate content levels of vegetable broth, bread flour, honey (honey), salt, butter, bread improver, low-sugar yeast, and medium-grade species included in the third stage material dough are preferably within the desirable content values described above. The level of unique flavor and sweet taste provided by muesli bread is not too lacking or too excessive to harm the consumer's preference, but it also balances the taste with the rest of the ingredients and has a chewy texture as a meal replacement bread, with appropriate sweetness and seasoning. This is to prevent harm.

In the fourth step, a process of kneading the dough by mixing 240 to 250 parts by weight of macadamias and 450 parts by weight of raisins with the primary ingredient dough kneaded through the third step can be performed.

That is, in the fourth step, 240 to 250 parts by weight of macadamias and 450 parts by weight of raisins are added to the kneaded primary ingredients in a mixing bowl, the mixing speed of the mixer is set to 30 to 45 RPM, and the dough is kneaded at a temperature of 24 to 25 ° C. You can proceed.

In the fifth step, a primary fermentation process is performed on the secondary ingredient dough kneaded through the fourth step.

Specifically, in the fifth step, the secondary material dough kneaded through the fourth step may be aged for 1 hour at a temperature of 25°C to 27°C and a humidity of 75% to perform primary fermentation.

In the sixth step, the split molding and oatmeal mixing process of the dough of the primary fermented material through the fifth step can be performed.

That is, in the sixth step, the material dough that has been primary fermented through the fifth step can be divided and molded into a sweet potato shape. After sprinkling water on the dough formed in this way, the process of sprinkling 145 parts by weight of oatmeal on the surface of the formed dough and mixing can be sequentially performed. Here, the oatmeal may be prepared as Quaker oatmeal.

In the seventh step, the material dough formed through the sixth step is aged for 50 to 55 minutes at a temperature of 30°C and humidity of 80% to perform secondary fermentation. In the fifth step, it is desirable to carry out the secondary fermentation until the volume doubles.

In other words, it is preferable that the present invention does not deviate from the temperature and time conditions for the primary fermentation in the fifth step and the secondary fermentation in the seventh step described above. This is because if the condition value is exceeded, sufficient fermentation does not proceed, and the texture, flavor, aroma, harmony of tastes between ingredients, and the overall liver and umami level of the bread are not fully expressed compared to the content conditions of the ingredients. am.

In other words, in order to fully express the effective aspects that the characteristics of the mixing amount and conditions specified in the previous process are intended to provide, the primary fermentation and secondary fermentation must be carried out separately and must be carried out under each desirable specific condition. do.

Finally, in the 8th step, the material dough that has been secondaryly fermented through the 7th step can be placed in an oven at a temperature of 220°C and baked for 30 minutes.

In this way, muesli bread can be produced by the method for producing muesli bread according to an embodiment of the present invention.

Through this, the present invention provides the sufficient savory flavor of oatmeal, has an overall chewy texture, and has low sweetness and seasoning, making it possible to manufacture muesli bread that can be used as a meal replacement. The flavor of these muesli bread can be further enhanced when eaten with blueberry jam depending on the consumer's preference.

2. Description of the sensory test results of Musli bread

Sensory tests were conducted according to each example by varying the mixing ratio of specific ingredients of the muesli bread manufactured through the method for producing muesli bread of the present invention described above.

As shown in Table 1 below, muesli bread was prepared by mixing the ingredients according to Examples 1 to 7, and sensory tests were conducted for each, as shown in Table 2 below.

That is, using multiple muesli breads for each example, the taste, aroma, texture, and overall preference of muesli bread were measured using a 5-point scale for 50 people, 5 men and 5 men in their teens to 50s, and the average value was calculated. It is shown in Table 2.

Here, the taste was specifically asked to judge how rich the flavor of the muesli bread was, how repulsive or burdensome it was, how harmonious the balance between the overall taste and liver was, and how well the umami flavor was produced without being excessive.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Strong flour 1000 1000 1000 1000 1000 1000 1000 honey 5 5 5 5 5 5 5 salt 14 14 14 14 14 14 14 butter 37.5 37.5 37 37.5 37.5 37.5 37.5 bread improver 12 12 12 12 12 12 12 Yeast for low sugar (red yeast) 15 15 15 15 15 15 15 King Jungjong 300 280 270 290 250 230 320 vegetable broth 710 710 710 710 710 710 710 macadamias 245 245 245 240 245 245 245 raisin 450 450 450 450 450 450 450 oatmeal 145 145 145 145 145 145 145

<Unit: g>

taste incense Texture preference Example 1 4.8 4.8 4.5 4.8 Example 2 4.9 4.9 4.6 4.8 Example 3 4.6 4.4 4.8 4.7 Example 4 4.7 4.6 4.7 4.9 Example 5 4.4 4.5 4.4 4.5 Example 6 4.0 3.6 3.7 3.9 Example 7 3.8 3.9 3.8 3.7 5-point equatorial scale - 1: very bad, 2: bad, 3: average, 4: good, 5: very good

As shown in Table 2 above, it was found that people of most age groups and genders had a high preference for the muesli bread prepared according to Examples 1 to 5, and in particular, the savory taste was felt to be rich. , the unique taste and aroma of muesli bread are well-balanced and the savory taste is felt at an appropriate level without being excessive, so it received a high score as it was evaluated as not being easily bitten even if a large amount was consumed.

On the other hand, in Example 6, as the amount of medium was lower than in other examples, it was found that the taste and aroma were lower than those in other examples, and in particular, the texture and preference were significantly lower.

In addition, it was found that Example 7, unlike the other Examples, contained a larger amount of medium than the other Examples, resulting in lower overall taste, aroma, texture, and preference compared to the other Examples. That is, as in Examples 1 to 5, it was found that it is preferable to provide 250 to 300 parts by weight of the intermediate species.

As a result, the muesli bread manufactured with the desired composition ratio and conditions as in Examples 1 to 5 maintained the unique taste and flavor well, and the overall taste and seasoning were well balanced without being irritating, increasing the degree of umami. Because it has an appropriate level that is not burdensome, it was highly evaluated in terms of taste and aroma, and it was also highly evaluated in terms of texture, showing that the overall preference was excellent.

As described above, the specific description of the present invention has been made through examples, but since the above-described embodiments are only explained by referring to preferred examples of the present invention, it is understood that the present invention is limited to the above-described embodiments. It should not be denied, and the scope of rights of the present invention should be understood in terms of the claims and equivalent concepts described later.

Claims (1)

A first step of preparing vegetable broth by mixing 250 to 300 parts by weight of onions, 50 to 70 parts by weight of green onions, 5 parts by weight of dried seaweed, and 700 to 800 parts by weight of water and boiling for 1 hour at a temperature of 180°C;
140 to 150 parts by weight of bread flour, 60 parts by weight of liquid sourdough, and 95 parts by weight of vegetable broth prepared through the first step are mixed and kneaded, then aged at a temperature of 25 ℃ to 27 ℃ for 15 hours to make a sour seed. Step 2-1 of manufacturing; And 300 parts by weight of vinegar prepared through step 2-1, 750 parts by weight of bread flour, 7 parts by weight of yeast, 3 parts by weight of malt extract, and 400 parts by weight of vegetable broth prepared through step 1 were mixed and kneaded. , a second step including; a second step of producing a medium seed by maturing for 12 hours at a temperature of 2°C to 4°C;
1000 parts by weight of strong flour, 5 parts by weight of honey, 14 parts by weight of salt, 37 to 38 parts by weight of butter, 12 parts by weight of baking improver, 15 parts by weight of yeast for low sugar, 250 to 300 parts by weight of medium grade prepared through the second step, A third step of mixing and kneading 710 parts by weight of the vegetable broth prepared through the first step;
A fourth step of mixing 240 to 250 parts by weight of macadamias and 450 parts by weight of raisins into the primary ingredient dough kneaded through the third step and kneading the dough;
A fifth step of performing primary fermentation by maturing the secondary material dough kneaded through the fourth step for 1 hour at a temperature of 25°C to 27°C and a humidity of 75%;
A sixth step of dividing the material dough first fermented through the fifth step and forming it into a sweet potato shape, spraying water on the formed dough, and then sprinkling 145 parts by weight of oatmeal on the surface of the formed dough and mixing them;
A seventh step of performing secondary fermentation by maturing the material dough formed through the sixth step for 50 to 55 minutes at a temperature of 30°C and humidity of 80%; and
An eighth step of baking the material dough secondaryly fermented through the seventh step in an oven at a temperature of 220° C. for 30 minutes.