KR20070079332A - The method for manufacture bread and confectionery using deep seawater - Google Patents

Abstract

A method of manufacturing breads and confectioneries by mixing deep sea water, nonfat dry milk, live yeast, yeast food, an egg and olive oil is provided. The method shortens fermentation time, retards bread staling, prevents production of trans fat and improves taste and nutrients. A deep sea water is filtered with a diatomaceous earth filter of 0.3 to 0.8mum to remove impurities and heated at 40 to 60deg.C for 3 to 5 days to obtain salt with a salinity of 2 to 3%. Then 100g deep sea water salt is mixed with 35g sugar and 50g olive oil to obtain first material. Nonfat dry milk, live yeast, yeast food and deep sea water are mixed in a ratio of 15g:20g:0.7g:150g and aged at 30 to 40deg.C for 30min to obtain second material. Then 500g strong flour and an egg are mixed with the first and second materials, kneaded, fermented at 25 to 28deg.C and 70 to 80% humidity for 40 to 50min in the first step. The fermented dough is molded, fermented at 30 to 45deg.C and 70 to 90% humidity for 20 to 40min in the second step and baked at 180 to 230deg.C for 20 to 40min.

Description

The method for manufacture bread and confectionery using Deep Seawater}

The present invention relates to a manufacturing method of the bread and confectionery used, and more particularly, to a manufacturing method capable of producing high quality bread and confectionery with improved fermentation time and improved taste and nutrition using deep sea water.

      Representative marine deep water features are eutrophicity, cleanliness, low water temperature, ripening, and high minerals. Sea water below 200m from surface seawater

As it is under high pressure, it is sterile and rich in minerals.

1. Eutrophic (mineral)

In deep waters where sunlight does not reach, there are no phytoplankton consuming nutrients. Therefore, it is rich in nutrients decomposed into bacteria. It contains minerals that help cells work, such as calcium and magnesium, and evenly contains the ingredients needed by the human body.

2. Cleanliness

At less than 200 meters from surface seawater, the concentration of organic matter is low and there is little contamination by Escherichia coli or common bacteria. There is also little possibility of contamination by chemicals from land or air (air). Therefore, deep ocean water is clean water.

3. Low water temperature

It is stable and low temperature all year round.

4. Aging

Since deep sea water is water that has been formed for thousands of years, its properties are stable, and it contains antioxidants by the action of various enzymes.

5. Mineral

The deep ocean water contains the essential trace elements and various minerals in a balanced and dissolved metal ions, and has an amazing effect on the removal of free radicals.

As a depleted alternative energy of 21C, the Ministry of Maritime Affairs and Fisheries of Korea has invested 110 billion won to develop a five-year development plan and establish a pilot complex in Goseong, Gangwon-do from 2001 to 2005.

 Interested in deep ocean waters in the United States and Japan from 30 to 40 years ago, it has recently been in the spotlight as its utilization and importance increases in various fields such as fisheries, food, beverage, cosmetics and medicine. In Korea, the Ministry of Maritime Affairs and Fisheries began research on deep water development off the coast of Goseong-gun, Gangwon-do since 2001, and the government plans to build a marine deep-water pilot industrial complex here by 2005 with an investment of 50 billion won.

        Breads and confectionery are the most consumed foods worldwide. However, since most of them are composed of carbohydrates, there are many problems caused by adult diseases such as obesity due to nutritional imbalance and the production of trans fatty acid during manufacturing, and it is urgent to develop technology to compensate for this.

Therefore, the technical problem to be achieved by the present invention is to increase the productivity by shortening the fermentation time of the baking and confectionery process by special treatment of deep sea water, delay the curing of the product as the time passes after the manufacture to increase the quality of the product It is to provide bakery and confectionery technology that can prevent the production of trans fatty acids, which cause adult diseases, and increase the various minerals to improve taste and nutrition and help health.

In order to achieve the above technical problem, the present invention relates to a method for manufacturing bread and confectionery using deep sea water, (a) removing impurities by filtration with diatomaceous earth filter of 0.3 ~ 0.8 MICRON of deep sea water; (b) separating the salt and water by heating 10 liters of deep sea water from which the impurities are removed at low temperature at 40 ° C. to 60 ° C. for 3 days to 5 days; and (c) the salinity of the deep sea water separated from the salt. Preparing from 2% to 3%; (d) Flour powder 500g: sugar 35g: olive oil 50g: salt made from deep sea water 10g: deep sea water 250g prepared in step (c): raw yeast 20g: yeast food 0.7g: skim milk powder 15g: to prepare one egg (E) mixing and dissolving the sugar + olive oil + deep sea salt of the deep sea water prepared in step (c) at 25 ° C. to 27 ° C. with 100 g; (f) the above skim milk powder: fresh yeast: yeast food: deep sea water 15g: 20g: 0.7g: mixing the mixture in a ratio of 150g for 30 minutes at 30 ℃ to 40 ℃; (g) flour flour 1 g of 500g and mixed with the ingredients of the steps (e) and (f) to knead the dough; (h) the dough in the fermentation chamber of 25 ℃ to 28 ℃, humidity 70% to 80% 40 minutes to Primary fermentation for 50 minutes; (i) molding the fermented dough; (j) secondary fermentation of the molded dough for 20 minutes to 40 minutes in a fermentation chamber of 30 ℃ -45 ℃, humidity 70% to 90%; (k) baking the material in an oven at 180 ° C.-230 ° C. for 20-40 minutes; (l) applying the prepared olive oil on a baked product with a brush: (m) a method of manufacturing breads and confectionery comprising the step of producting the bread.

      Hereinafter, a method for producing breads and confectionery using deep sea water according to the present invention will be described in detail.

First, remove impurities by filtration with 0.3 ~ 0.8 MICRON diatomaceous earth filter of deep sea water, and then heat 10 liters of deep sea water at 40 ℃ to 60 ℃ for 3 days or 5 days to separate salt and water, and then separate the deep sea water separated from salt. Prepare a salinity of 2% to 3%. Ingredients for bread: flour 500g: sugar 35g: olive oil 50g: salt made from deep sea water 10g: deep sea salt separated from salt 250g: fresh yeast 20g: yeast food 0.7g: powdered milk powder 15g: 1 egg. Sugar + olive oil + deep sea salt is dissolved by mixing 100 g of deep sea water at 25 ° C to 27 ° C. Powdered skim milk: Fresh yeast: East food: Deep sea water 15g: 20g: 0.7g: 150g by mixing in a ratio of 30 ℃ to 40 ℃ to prepare for 30 minutes. One egg and 500 g of flour strong powder are mixed with the prepared ingredients and kneaded, and then fermented in a fermentation chamber of 25 ° C. to 28 ° C. and 70% to 80% humidity for 40 minutes to 50 minutes. The primary fermented dough is molded and secondary fermented for 20 to 40 minutes in a fermentation chamber at 30 ° C.-45 ° C. and a humidity of 70% to 90%. The fermented material is baked in an oven at 180 ° C.-230 ° C. for about 20 to 40 minutes, and then coated with olive oil on a baked product, and then manufacturing bread.

    As such, the bread and confectionery prepared according to the manufacturing method of the present invention increases the productivity by shortening the fermentation time of the baking and confectionery process by specially treating the deep sea water, and delays the curing of the product that proceeds as time passes after the production. It improves the quality of products, prevents the production of trans fatty acids, which cause adult diseases, and increases various minerals to improve taste and nutrition, helping the health of the world.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example

White bread was prepared by the above method.

Comparative example

 White bread was prepared with normal salt and purified water.

The bread produced by Examples and Comparative Examples was ingested and evaluated in the following manner. The sensory evaluation staff consisting of 20 women in their 20s and 30s was asked to sample the breads of the Examples and Comparative Examples, and then to evaluate the satisfaction of the appearance, flavor, taste, texture, and overall acceptability of the bread. Very good according to: 5 points, good. : 4 points, normal: 3 points, not good. : 2 points, not very good: 1 is indicated and the average score is shown in Table 1.

In addition, the mineral components of the bread produced by the production method of the Example and Comparative Example are shown in Table 2.

<If you have tasted bread> division Exterior Flavor flavor Organization Overall Symbol Example 4.8 4.7 4.9 4.7 4.8 Comparative example 3.9 3.7 3.5 3.3 3.4

<Comparison Analysis of Mineral Ingredients in Bread> division Per 100g Ca (mg) Na (mg) K (mg) Mg (mg) Example 24 69 161 21 Comparative example 30 75 335 92 increase +6 +6 +174 +71

    Referring to Table 1, the bread produced according to the manufacturing method of the present invention appeared appearance: 0.9, flavor: 1.0, taste: 1.4, texture: about 1.4 higher than the bread of the comparative example, the overall acceptability was about 1.4 higher.

   Referring to Table 2, minerals were improved by 8.7% to 338%.

As such, the volume increase rate of the bread produced according to the method of the present invention was higher than the bread using only purified water, and the pore form of the bread was round and constant than the pores of the bread made from purified water. In addition, the fermentation time was shortened by 40% to 60% than the bread made by adding only purified water, and did not cure even after 48 hours after manufacture. In addition, the appearance, flavor, taste, and texture of bread are excellent, and various minerals are increased to increase taste and nutrition, which is beneficial to health.

Claims (2)

 (a) step of removing impurities by filtration with diatomaceous earth filter of 0.3 ~ 0.8 MICRON of deep sea water.   (b) separating salt and water by heating 10 liters of deep sea water from which the impurities are removed at 40 ° C. to 60 ° C. at low temperature for 3 days to 5 days.   (c) preparing the salinity of the deep sea water separated from the salt to 2% to 3%.   (d) Flour powder 500g: sugar 35g: olive oil 50g: salt made from deep sea water 10g: deep sea water 250g prepared in step (c): raw yeast 20g: yeast food 0.7g: skim milk powder 15g: to prepare one egg step.   (e) dissolving the sugar + olive oil + deep sea water salt by mixing 100 g of deep sea water prepared in step (c) of 25 ℃ to 27 ℃.   (F) step of mixing the skim milk powder: fresh yeast: yeast food: deep sea water in a ratio of 15g: 20g: 0.7g: 150g for 30 minutes at 30 ℃ to 40 ℃.   (g) mixing 500 g of flour flour with one egg and the ingredients of steps (e) and (f) to knead the dough.   (h) the step of first fermenting the dough in a fermentation chamber of 25 ℃ to 28 ℃, humidity 70% to 80% 40 minutes to 50 minutes.   (i) molding the fermented dough.   (j) a second fermentation of the molded dough for 20 to 40 minutes in a fermentation chamber of 30 ℃ -45 ℃, humidity 70% to 90%.   (k) baking the material in an oven at 180 ° C.-230 ° C. for 20-40 minutes.   (l) applying the prepared olive oil on a baked product with a brush.   (m) producting the bread; manufacturing method of bread and confectionery using deep sea water, characterized in that it comprises a. Breads and confectionery manufactured according to the method of claim 1