KR20080030715A - Bread manufacture method that add cuttlefish - Google Patents

Bread manufacture method that add cuttlefish Download PDF

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Publication number
KR20080030715A
KR20080030715A KR1020060096881A KR20060096881A KR20080030715A KR 20080030715 A KR20080030715 A KR 20080030715A KR 1020060096881 A KR1020060096881 A KR 1020060096881A KR 20060096881 A KR20060096881 A KR 20060096881A KR 20080030715 A KR20080030715 A KR 20080030715A
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KR
South Korea
Prior art keywords
bread
squid
cuttlefish
powder
manufacture method
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Application number
KR1020060096881A
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Korean (ko)
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이혜민
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이혜민
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Priority to KR1020060096881A priority Critical patent/KR20080030715A/en
Publication of KR20080030715A publication Critical patent/KR20080030715A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A method of producing bread by mixing cuttlefish powder, soft wheat flour, butter, brown sugar and the like is provided which gives the characteristic taste of cuttlefish and bread to bread at the same time. A cuttlefish is gutted, dried and ground. The cuttlefish powder is kneaded with soft wheat flour, butter, brown sugar, oligosaccharide, eggs and baking powder and then baked in an oven to obtain bread.

Description

오징어를 첨가한 빵 제조방법{Bread manufacture method that add cuttlefish}Bread manufacture method with added cuttlefish {Bread manufacture method that add cuttlefish}

본 발명은 오징어를 첨가한 빵 제조방법에 관한 것으로서, 더욱 상세하게는 영양이 풍부하고 해물의 맛을 풍부하게 가지고 있는 오징어를 소화가 잘 되고 영양과 건강에 도움을 줄 수 있도록 가공하여 첨가함으로써, 차별화된 빵을 제공하려는 것이다.The present invention relates to a method for manufacturing bread with added squid, and more particularly, by processing and adding squid, which is rich in nutrition and has a rich taste of seafood, to be digested and help nutrition and health, To provide differentiated bread.

주지하는 바와 같이 오징어는 저칼로리 고단백질 식품으로서, 라이신, 메치오닌 등의 아미노산이 풍부하고, 간질환 예방, 혈압조절에 효능이 있는 타우린이 많이 포함되어 있는 것으로 알려져 있다.As is known, squid is a low-calorie, high protein food, rich in amino acids such as lysine and methionine, and known to contain many taurine which is effective in preventing liver disease and controlling blood pressure.

종래의 빵에 원료는 대부분 밀가루, 물, 이스트 등을 주재료로 하여 구워내거나 상기 밀가루 등 주재료에 여러 가지의 부재료를 넣어 함께 반죽함으로써 맛과 향, 색상, 영양분 등을 조절하는 것이 일반적인데, 상기한 부재료가 대부분 화학적으로 제조된 인공원료이다.In the conventional bread, the raw material is mostly baked with flour, water, yeast, etc. as a main ingredient, or the various ingredients are added to the main ingredients such as flour to knead together to control taste, aroma, color, and nutrients. Subsidiary materials are mostly chemically manufactured artificial raw materials.

그러나, 경제적인 여건이 개선됨에 따라 건강을 중시하는 분위기가 확산 되면서 화학적으로 제조된 인공원료가 아닌 자연계에서 얻을 수 있는 천연원료를 첨 가한 제품이 선호되고 있다.However, as economic conditions improve, health-conscious atmosphere is spreading, and products having natural ingredients obtained from the natural world, rather than chemically manufactured artificial raw materials, are preferred.

그렇기 때문에 인체에 유익한 천연원료로 된 부재료 개발이 절실히 요구되고 있다.Therefore, the development of subsidiary materials made of natural raw materials beneficial to the human body is urgently required.

그러나 부재료 개발이 기대에 미치지 못하고 있기 때문에 밀가루, 물, 이스트 등을 주재료로 하고 화학적으로 제조된 부재료로 제과 및 빵을 구워냄으로써, 제과 빵의 품질이 고급화 차별화되지 못하고 있는 문제점이 있다.However, since the development of subsidiary materials does not meet expectations, there is a problem in that the quality of confectionery bread is not differentiated from high quality by baking confectionery and bread with subsidiary materials manufactured with flour, water, yeast and the like as chemicals.

상기와 같은 문제점을 해결하기 위한 본 발명의 주된 목적은 밀가루, 물, 이스트 등을 주재료에 화학적으로 제조된 부재료로 맛과 향, 색상, 영양분 등을 제공하는 것에서 탈피하여 다양한 건강식 빵을 요구하는 소비자들의 입맛을 만족시키고, 또 인체에 유익한 성분이 풍부한 해물재료로 부재료를 제공하여 인체의 건강에 도움을 주고, 또 차별화된 품질 좋은 빵을 제공할 수 있도록 하는데 소기의 목적하는 바가 있다.The main object of the present invention for solving the above problems is to provide a taste, aroma, color, nutrients, etc. as a chemical ingredient manufactured in the main ingredients of flour, water, yeast, etc. to the consumer who needs a variety of healthy bread It is intended to satisfy the taste of the people, and to provide a subsidiary material with abundant ingredients beneficial to the human body to help the health of the human body, and to provide a differentiated quality bread.

상기 목적을 달성하기 위한 본 발명의 오징어를 첨가한 빵 제조방법은 오징어를 잘 건조하고 분말로 가공하여 밀가루, 물, 이스트 등을 주재료와 함께 혼합하여 빵을 구워낸 것으로, 이하 본 발명을 구체적으로 설명하면 다음과 같다.Bread manufacturing method to which the squid is added to the present invention for achieving the above object is to dry the squid well and processed into powder to bake bread by mixing flour, water, yeast and the like with the main ingredients, the present invention in detail Is as follows.

제 1공정(재료 준비단계)Phase 1 (Material Preparation)

좋은 자연환경에서 잘 자란 오징어를 포확하여 내장 등을 제거하고 건조장치를 통해서 건조한 후, 분쇄기로 분쇄하여 오징어분말을 만든다.Squid grown in a good natural environment is removed, the intestines are removed, dried through a drying device, and then squid powder is pulverized to make squid powder.

제2공정(반죽공정)2nd process (dough process)

박력분, 버터, 황설탕, 올리고당, 계란, 베이킹파우더와 상기 제 1공정에서 얻은 오징어분말을 상기 주재료와 함께 반죽한다.Power powder, butter, brown sugar, oligosaccharide, egg, baking powder and squid powder obtained in the first step are kneaded together with the main ingredients.

이러한 반죽공정에서 주재료의 혼합량은 일반적으로 빵을 만드는 때와 같고 오징어분말은 소비자의 요구에 따라서 그 함량을 선택적으로 할 수 있지만, 맛과 경제성을 고려해서 주재료에 대하여 중량비 약 5~8%가 적합하다.In the kneading process, the mixing amount of the main ingredients is generally the same as when making bread, and the squid powder can be selectively selected according to the needs of consumers, but considering the taste and economy, about 5-8% by weight is suitable for the main ingredients. Do.

제 3공정(제빵공정)3rd process (bakery process)

제 2공정을 통해서 얻어진 빵 재료를 소정의 형상과 모양으로 된 제빵틀에 공급 또는 자연스럽게 임의의 형상과 모양으로 만들어주고 오븐에 넣어서 굽는다.The bread material obtained through the 2nd process is supplied to the baking mold of the predetermined shape and shape, or it naturally makes it arbitrary shape and shape, and it bakes in an oven.

이렇게 완성된 빵은 오징어 고유에 맛을 빵을 통해 그대로 맛볼 수 있으면서 식사 대용으로도 충분하다.The finished bread can be tasted as it is through squid.

그리고, 오징어는 저칼로리 고단백식품이기 때문에 새로운 다이어트 식품으로 손색이 없다.And, squid is a low-calorie, high-protein food, so it's a new diet.

또한, 오징어가 가지고 있는 라이신, 메치오닌 등이 아미노산에 의해서 건강에 도움을 주게 되는 작용과 함께 타우린 성분에 의해서 콜레스테롤의 수치를 낮춰주는 작용을 하게 되어 심장질환, 소염, 혈액순환에 도움을 주어 각종 성인병을 예방한다.In addition, squid has lysine and methionine, which help health by amino acids and lower cholesterol levels by taurine, which helps in heart disease, anti-inflammatory and blood circulation. To prevent.

이상과 같은 본 발명에 의한 오징어를 첨가한 빵 제조방법으로 만들어진 빵은 오징어의 고유에 맛과 빵에 조화를 이루어 새로운 성분의 빵을 제공하여 소비자 가 빵을 선택할 수 있는 폭을 넓게 하여 시장성을 확보하고, 오징어의 성분을 섭취하여 다이어트 효과와 각종 성인병 예방에 기여할 수 있는 등의 효과가 있다.Bread made by the bread manufacturing method with the squid according to the present invention as described above is in harmony with the taste and bread inherent in the squid to provide a bread of new ingredients to broaden the range for consumers to choose bread to secure marketability And, by ingesting the components of the squid has the effect of contributing to the diet effect and prevention of various adult diseases.

Claims (1)

좋은 오징어를 포확하여 내장 등을 제거하고 건조장치를 통해서 건조한 후, 분쇄기로 분쇄하여 오징어분말을 만드는 단계;Catching the good squid, removing the intestines, etc., drying through a drying apparatus, and then pulverizing with a grinder to make squid powder; 박력분, 버터, 황설탕, 올리고당, 계란, 베이킹파우더, 주재료와 혼합하고 반죽하는 단계를 포함하는 것을 특징으로 하는 오징어를 첨가한 빵 제조방법.Squid-added bread manufacturing method comprising the step of mixing and kneading with flour, butter, brown sugar, oligosaccharides, eggs, baking powder, main ingredients.
KR1020060096881A 2006-10-02 2006-10-02 Bread manufacture method that add cuttlefish KR20080030715A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101292526B1 (en) * 2011-03-28 2013-08-09 정영택 Manju manufacturing method using of squid
KR20170001824A (en) 2015-06-25 2017-01-05 진우푸드 주식회사 Manufacturing process of a squid bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101292526B1 (en) * 2011-03-28 2013-08-09 정영택 Manju manufacturing method using of squid
KR20170001824A (en) 2015-06-25 2017-01-05 진우푸드 주식회사 Manufacturing process of a squid bread

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