KR20050023830A - Curry bread and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A method of making curry bread by putting a predetermined curry filling into a bread substrate, spreading with bread crumbs, aging and frying is provided. The product has characteristic flavor and taste of curry, contains curcumin from curry and is rich in nutrients. CONSTITUTION: To make the curry bread, 50 to 70% by weight of a bread substrate is mixed with a curry filling, evenly spread with bread crumbs, aged at 30 to 40deg.C for 30min and fried at 120 to 150deg.C. The curry filling consists of 3 to 8% by weight of curry liquid, 15 to 25% by weight of vegetables/fruits and 7 to 12% by weight of other components.

Description

Curry bread and its manufacturing method {CURRY BREAD AND MANUFACTURING METHOD THEREOF}

The present invention relates to a curry bread and a method for manufacturing the same, and 30 to 50% by weight of curry beef in 50 to 70% by weight of bread base and burying the bread powder, then aged for 30 minutes at 30 to 40 ℃ and 120 to 150 ℃ It is characterized in that it is obtained by frying and then cooling and drying.

According to the curry bread and the manufacturing method of the present invention, by using curry, which has been previously considered as only one of the spices, as a stuffing of bread, the curry bread is produced by a simple and scientific method, and thus the curry unique flavor and It is possible to procure a rich nutritional source by ingesting taste and curcumin, which is the main ingredient of curry, and other predetermined additives, and can act as a completely new food centering on consumers who prefer instant food.

Recently, curcumin, the main ingredient of curry, binds to proteolytic enzymes that regulate angiogenesis, inhibits the activity of enzymes, and inhibits angiogenesis that supplies nutrients and oxygen to cancer cells. At the same time, interest in curry is growing.

Curcumin is the main antioxidant component of Curcumealonga L., a ginger family that has been used as a representative traditional herbal medicine in India, the origin of curry, and expresses yellow pigment of curry to activate specific cells such as cancer or tumor It is an inhibitory ingredient.

Originally used as a spice for western food, curry has gained considerable acclaim as it is one of a variety of foods in the East, mainly from Japan to neighboring countries, and is now becoming an important food in our country.

In general, curry is marketed as a semi-processed powder product, and consumers can access curry dishes such as curry rice through a predetermined processing method such as purchasing them, adding them to existing food, kneading or mixing them.

However, these curry products are limited to only a few items based on rice such as curry rice, curry rice or curry radish as above, and thus diversification of use is urgent, especially for the young generation or busy who prefers instant food represented by bread or hamburger. Office workers are required to eat more quickly and easily of their favorite curry dishes.

Accordingly, in the present invention, in consideration of the above-mentioned conventional problems, by placing a predetermined curry cow in the bread base and burying the bread powder, and then manufacturing the curry bread by a simple and scientific method through the process of aging, frying, cooling, drying ,

By using curry, which had previously been considered as one of the simple spices, as a cow for bread, it is possible to procure rich nutrients by curry's unique flavor and taste, and the ingestion of curcumin and other prescribed additives. The present invention provides a curry bread and a method of manufacturing the same, which can act as an entirely new food, focusing on the preferred consumption class.

Hereinafter, the structure of the curry bread of this invention and its manufacturing method are demonstrated.

In the curry bread of the present invention and a method for manufacturing the same, 30-50% by weight of curry beef is placed in 50-70% by weight of bread base, and the bread powder is soaked, then aged at 30-40 ° C for 30 minutes and fried at 120-150 ° C. Next, it is characterized by being obtained by cooling and drying.

In this case, when the content of the bread base is less than 50% by weight, it becomes difficult to form bread. On the contrary, when the content of the bread base exceeds 70% by weight, the amount of added curry is relatively low, which is not preferable.

The curry beef consists of meat 60-70, curry liquor 3-8, vegetables / fruits 15-25, and other ingredients 7-12% by weight.

Here, the vegetable / fruit component may include tomato ketchup, tomato bure, garlic, apples, mushrooms, starch, carrots, onions, etc., and other ingredients such as shorting, butter, sugar, vinegar, salt, chili powder, etc. Contains spices.

In addition, the aging process is preferably about 30 minutes at 30 ~ 40 ℃, the reason is that the content is easy to change when out of the range of the temperature, the ripening temperature is also not good because no longer aging is expected after 30 minutes .

The frying temperature is usually 120-150 ° C., which is generally set when frying bread or dumplings, is appropriate. If the temperature is too high, nutrients and shapes may be destroyed.

Hereinafter, the configuration of the present invention through the embodiment will be described in more detail.

Example

(1) Curry Beef (Care Angco)

Put the shorting in the cooking container, boil it at about 120 ~ 150 ℃, and then add the garlic.

The meat is then washed and roasted up to 90% and then prepared separately as vegetables / fruits and other ingredients such as tomato ketchup, tomato bure, mushrooms, apples, seasonings, onions, carrots, red pepper powder, brown rice vinegar, potatoes and Add corn starch, salt, butter, sugar, liquid sugar, and pork cutlet sauce.

Then, add the curry stock solution, add a small amount of bread powder and knead for 1 hour, and then naturally aged at 3 ~ 10 ℃ 24 hours.

(2) bread base (dough) manufacturing

Add the right amount of water (usually 20-30% by weight to the total amount) to strong powders, eggs, butter, whole milk powder, gluten, baking improver, salt, sugar and yeast, mix at low speed for 3-4 minutes, and then high speed for 9 minutes. By mixing, kneading to prepare a circular bread base.

The composition of each component used is shown in Table 1 below.

[Bread Base Composition] (Unit: weight%) Strong Powder 78 ~ 80 Sugar 15-20 Salt 0.4 ~ 0.5 Whole milk powder 0.5 ~ 0.7 Gluten 0.5 ~ 0.7 Eggs 1.5 ~ 2 Butter 1-7 Etc

(3) curry bread manufacturing

  30-50% by weight of the curry beef obtained in the above (1) is wrapped in 50-70% by weight of the bread base obtained in the above (2), and then wrapped in egg water and then buried with bread powder.

In this case, when circulation or long-term storage is required, it is preferable to store the product at a temperature of about -18 ° C in the form of dough.

Subsequently, it was transferred to a separate aging room and aged for 30 minutes at 30 to 40 ° C, fried for 7 minutes at 120 to 150 ° C in cooking oil (pop oil), and then cooled and dried to prepare curry bread.

The sensory test was performed on the obtained curry bread, and the test results obtained from 20 panels are shown in Table 2 below.

[Sensory Test Result] (Unit: Persons) subject Judgment O △ X Exterior 5 15 - flavor 17 2 One smell 10 8 2 Overall preference 15 3 2

※ criteria

   O: Good △: Normal X: Bad

As can be seen from the table, as a result of directly ingesting the curry bread of the present invention, it was possible to make a good judgment as a whole except for a few people who do not prefer the smell and taste of the curry.

The curry bread of the present invention thus obtained may be manufactured in various units up to 30 to 200 g according to the expected intake amount of the consumer, and if necessary, each constituent may be appropriately added to obtain a characteristic curry bread.

That is, in the present invention, each of the components and their blending ratios are specified, but these are only means of describing the technology of the present invention, and therefore, each component and the blending ratio thereof may be appropriately added or subtracted as necessary. Of course, all of these will belong to the technical scope of the present invention.

In addition, although the present invention has been described based on curry bread, the present invention is not limited thereto, and the curry pizza or dough, which is a mixture of pizza stock, ketchup, mayonnaise, and curry in a raw base, or curry and a host, odor, black pepper, etc. It is possible to apply a variety of items, such as curry and dumplings, such as pizza or dumplings using curry.

As described above, according to the curry bread of the present invention and a method for manufacturing the same, a predetermined curry cow is placed in a bread base, and the bread powder is soaked, and then the curry is processed in a simple and scientific way through aging, frying, cooling, and drying. By making bread,

By using curry, which had previously been considered as one of the simple spices, as a cow for bread, it is possible to procure rich nutrients by curry's unique flavor and taste, and the ingestion of curcumin and other prescribed additives. It can act as a completely new food centering on the preferred consumption class, so it is expected to be used and applied in related fields.

Claims (2)

To 50 to 70% by weight of bread base, add 30 to 50% by weight of curry beef consisting of 60 to 70 meat, 3 to 8 of curry liquor, 15 to 25 of vegetables / fruits, and 7 to 12% of other ingredients. Curing bread, characterized in that obtained by aging for 30 minutes at 30 ~ 40 ℃, fried to 120 ~ 150 ℃ and then cooled and dried Curry bread obtained by the method of claim 1