KR20100097265A - Process of carrot bread - Google Patents

Process of carrot bread Download PDF

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Publication number
KR20100097265A
KR20100097265A KR1020090016120A KR20090016120A KR20100097265A KR 20100097265 A KR20100097265 A KR 20100097265A KR 1020090016120 A KR1020090016120 A KR 1020090016120A KR 20090016120 A KR20090016120 A KR 20090016120A KR 20100097265 A KR20100097265 A KR 20100097265A
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KR
South Korea
Prior art keywords
weight
carrot
juice
minutes
bread
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Application number
KR1020090016120A
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Korean (ko)
Inventor
김용주
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김용주
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Publication date
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Priority to KR1020090016120A priority Critical patent/KR20100097265A/en
Publication of KR20100097265A publication Critical patent/KR20100097265A/en

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    • 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
    • A21D2/18—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
    • 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
    • A21D2/36—Vegetable 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
    • A21D8/025—Treating dough with gases
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • 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
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners

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

Abstract

PURPOSE: A method for manufacturing bread using carrots is provided to obtain excellent functionality as a well-being food using a carrot juice containing a large amount of β-carotene for controlling the value of blood sugar and lowering a blood pressure. CONSTITUTION: A method for manufacturing bread using carrots comprises: a step(S10) of mixing 25-40 weight% of wheat flour; 20-30 weight% of sugar, 20-30 weight% of eggs, 10-20 weight% of a carrot juice, and 1-5 weight% of a leavening agent at a low speed for 10-40 minutes; a step(S20) of aging the mixed materials using a mixer to homogenize bubbles; a step(S30) of molding the aged materials; and a step(S40) of baking the molded materials at 150-240°C for 10-40 minutes.

Description

How to make carrot bread {Process of Carrot Bread}

The present invention relates to a carrot bread manufacturing method, and more particularly to a carrot bread manufacturing method that can improve the health of consumers by providing functionality using carrot juice.

In general, bread is prepared by mixing sugar (white sugar), yeast, shortening, salt, and the like in flour, and then kneading eggs, ripening and molding for a certain time.

However, in the case of the conventional bread, the flour is used as the main ingredient, and the dough is performed using the egg, and thus there is a side that is not greatly utilized by consumers who are concerned about health.

In particular, unlike in the West, bread is a food that is used more as a snack than stocks, so the demand is decreasing in line with the recent well-being trend.

The present invention has been made in view of the above, by kneading using carrot juice containing a lot of beta carotene (β-Carotene) that has the effect of lowering the risk of cancer, controlling blood sugar levels and lowering blood pressure It is an object of the present invention to provide a carrot bread production method capable of imparting new functionality as a well-being food.

Carrot bread manufacturing method proposed by the present invention 25 to 40% by weight, 20 to 30% by weight sugar, 20 to 30% by weight, 10 to 20% by weight carrot juice, 1 to 5% by weight expansion agent based on 100% by weight % Is mixed and blended, the blended raw materials are aged using a mixer, and the aged raw materials are molded and then baked at 150 to 240 ° C. for 10 to 40 minutes.

In the compounding step, each raw material is placed in a blender and blended at low speed for 3 to 5 minutes.

As the sugar, it is possible to select and use one or more of various sweet flavoring materials such as sugar (white sugar), glucose, oligosaccharide, fructose, syrup, honey and the like.

As the swelling agent, one or more of various materials such as yeast and baking powder can be selected and used.

In the blending process, one or more additives such as vitamins, salts, flavoring agents, coloring agents, thickeners and the like may be selected and added to 0.001 to 5% by weight based on 100% by weight.

If the addition amount of carrot juice is too small, it is difficult to exhibit the effect of sufficient carrots, and if the addition amount of carrot juice is too large, the content of flour or sugar is relatively low, the overall harmony of taste is disturbed. In addition, some children or adults may not like the taste of carrots, it may be difficult to diversify the consumption class that contains a lot of carrot juice.

In the above description, it is explained that the wheat flour is used in an amount of 25 to 40% by weight based on 100% by weight, but a part of the wheat flour (for example, about 10 to 30% by weight when the flour content is 100% by weight) is used for rice flour, corn, and potato. It is also possible to replace it with starch such as sweet potato.

And it is also possible to mix | blend further adding 1-10 weight% of fruit juice with respect to 100 weight% of the said mixing | blending process.

As the juice, juices or vegetable juices obtained from fruits or vegetables such as citrus fruits, oranges, strawberries, apples, grapes, peaches, pears, tomatoes, cucumbers, pumpkins, and the like can be used.

When the juice is added as described above, it is not necessary to use a flavoring agent or a colorant separately, and thus it is possible to provide a well-being bread using natural ingredients.

In the above, if the content of the carrot juice and the juice is too much, the whole dough is lost, and if the content is too small, the dough becomes. Therefore, it is preferable to adjust the addition amount of carrot juice or fruit juice so that the total content of carrot juice and fruit juice may be 10-20 weight% with respect to 100 weight% of total.

Carrot juice and juice is preferably to keep the size of the solid finely so as not to impair the texture. For example, it is preferable to grind (crushed and crushed) and to use it so that the size of the solids contained in carrot juice and fruit juice is maintained in the range of several to several tens of micrometers.

The carrot used to prepare the carrot juice contains a large amount of carotene, which is known to activate the immune system of the human body to lower the risk of cancer and inhibit the oxidation of lipids to prevent atherosclerosis or to regulate blood sugar levels and lower blood pressure. (600 mg or more per 100 g). Beta-carotene (β-Carotene) is converted to vitamin A in the body, vitamin A is also known to smooth and smooth the skin.

Carrots also contain a lot of sweet sugar, glucose and other sugars (more than 8g per 100g).

In ancient times, it is known that these components of carrots protect the spleen and help the stomach and digestion.

Carrots are known to be excellent green and yellow vegetables containing a large amount of minerals such as calcium, iron and magnesium, and fiber.

Carrots and apples are known to be a good food compatibility with each other, and drinking apples and carrots together is known to enhance immunity and relieve eye fatigue and skin care.

Therefore, the carrot juice and apple juice may be used together.

The aging process is a process of bleeding air which makes the air bubbles in the blended raw material fine by making the bubbles of the blended raw material are non-uniform (air squeezing process).

In the process of aging, the blended raw materials are placed in a blender, and the blender is first operated at a low speed of 20 to 40 seconds and a high speed of 1 to 3 minutes, and then secondly to a low speed of 40 to 80 seconds and a high speed of 20 to 40 seconds. Start the blender.

In the baking process, an oven is used, and the oven is heated and baked at a temperature of 180 to 240 ° C. and a lower fire to 150 to 210 ° C., and the oven is maintained at a temperature of 10 to 30 ° C. higher than the temperature of the bottom fire.

According to the method of manufacturing carrot bread according to the present invention, the bread is prepared using carrot juice containing useful ingredients such as lowering the risk of cancer and preventing arteriosclerosis and helping digestion, thereby providing a carrot bread having new functionality. It is possible to match the taste of consumers seeking well-being (health) food.

In addition, according to the method of manufacturing carrot bread according to the present invention, since the raw material is kneaded using fruit juice, it is possible to provide a bread having a unique fruit flavor without adding a separate fragrance. It is possible to enhance the image.

And according to the carrot bread manufacturing method according to the present invention, because carrot juice and juice is used, it is rich in vitamins, effective in preventing cold, and to provide a new type of bread that can effectively maintain the health of consumers at an affordable price It is possible.

Next, a preferred embodiment of the carrot bread manufacturing method according to the present invention will be described in detail with reference to the drawings.

First embodiment of the carrot cake manufacturing method according to the present invention, as shown in Figure 1, comprises a compounding step (S10), aging step (S20), molding step (S30), baking step (S40).

In the compounding step (S10), 25 to 40% by weight of flour, 20 to 30% by weight of sugar, 20 to 30% by weight of eggs, 10 to 20% by weight of carrot juice, and 1 to 5% by weight of expanding agent are mixed. To mix.

In the compounding step (S10), each of the raw materials is placed in a blender and blended for 3 to 5 minutes at low speed.

As the sugar, it is possible to select and use one or more of a variety of sweet ingredients such as sugar (white sugar), glucose, oligosaccharide, malt, honey and the like.

As the swelling agent, one or more of various materials such as yeast and baking powder can be selected and used.

In the blending step (S10), it is also possible to add at least one additive, such as vitamins, salts, flavoring agents, colorants, etc. according to the consumer's preference and add 0.001 to 5% by weight to 100% by weight.

In addition, in the compounding step (S10), it is also possible to add by adding 1 to 10% by weight of the juice to 100% by weight of the total.

As the juice, juices or vegetable juices obtained from fruits or vegetables such as citrus fruits, oranges, strawberries, apples, grapes, peaches, pears, tomatoes, cucumbers, pumpkins, and the like can be used.

Carrot juice and juice is preferably to keep the size of the solid finely so as not to impair the texture. For example, it is preferable to grind (crushed and crushed) and to use it so that the size of the solids contained in carrot juice and fruit juice is maintained in the range of several to several tens of micrometers.

For example, in the blending step (S10), 31% by weight of flour (gravity), 23% by weight of sugar, 3% by weight of starch syrup, 25% by weight of eggs, 1.6% by weight of baking powder, 1.3% by weight of salt, 0.1% by weight of vitamins, 15% by weight of carrot juice was added to the blender and blended for about 4 minutes at low speed to prepare Example 1 of the blended raw materials.

Or in the blending step (S10) 30% by weight of flour (gravity), sugar 22% by weight, starch syrup 3% by weight, eggs 20% by weight, baking powder 1.6% by weight, salt 1.3% by weight, vitamin 0.1% by weight, carrot juice 15 By weight and 7% by weight of apple juice in a blender for about 4 minutes at low speed to prepare Example 2 of the blended raw materials.

In the aging step (S20), the raw material blended in the blending step (S10) is aged using a mixer.

The aging step (S20) is a process (extracting process) of removing air that makes the air bubbles in the blended raw material fine by making the bubbles of the blended raw material is uneven.

When using the raw material blended as it is, it is impossible to produce a high-quality product because the bubbles are non-uniform.

In the aging step (S30), the blended raw materials are put into a blender, and the blender is first operated at a low speed of 20 to 40 seconds and a high speed of 1 to 3 minutes, and then the second speed is 40 to 80 seconds and a high speed of 20 to 40 seconds. Start the blender in sequence.

For example, Example 1 and Example 2 of the blended raw materials were put into different mixers (for example, millstone mixers), and the first operation was performed at a low speed of 30 seconds and a high speed of about 2 minutes, followed by a second low speed of 60 seconds, Run the high-speed 30 seconds to perform air bleeding.

In the molding step (S30), the raw material matured in the aging step (S20) is molded into a predetermined shape.

The molding can be carried out by injecting the matured raw material into a molding die (mould) in which a cavity having a predetermined shape (for example, round, square, heart-shaped, petal, etc.) is formed.

In the baking step (S40), the dough formed into a predetermined shape in the molding step (S30) is baked for 10 to 40 minutes at 150 ~ 240 ℃.

In the baking step (S40) using an oven, baking by heating to the temperature of the upper fire 180 ~ 240 ℃, 150 ~ 210 ℃ lower fire, bake keeping the temperature of the upper fire 10 ~ 30 ℃ higher than the temperature of the lower fire.

For example, as described above, the raw materials of Examples 1 and 2 are aged and molded, and then put into an oven (for example, a deck oven), and are kept at a temperature of 200 ° C. on the upper flame and 180 ° C. on the lower flame. Bake for about a minute.

After cooling the carrot bread of Example 1 and Example 2 prepared as described above, 10 elementary school students 1 to 3 grade, 10 elementary school students 4 to 6, 10 junior high school students, 10 high school students, 10 college students, As a result of 20 people in their 30s and over, they found that there was no rejection in taste and aroma.

In the above description of the preferred embodiment of the carrot bread manufacturing method according to the present invention, the present invention is not limited to this, but can be carried out by various modifications within the scope of the claims and the detailed description of the invention and the accompanying drawings. This also belongs to the scope of the present invention.

1 is a block diagram showing an embodiment of a carrot bread manufacturing method according to the present invention.

Claims (4)

25 to 40% by weight of flour, 20 to 30% by weight of sugar, 20 to 30% by weight of eggs, 10 to 20% by weight of carrot juice, and 1 to 5% by weight of swelling agent are mixed and blended. The blended raw material is aged using a mixer to finely homogenize the bubbles, Carrot bread manufacturing method comprising the step of forming a mature raw material and then baking for 10 to 40 minutes at 150 ~ 240 ℃. The method according to claim 1, The said compounding puts each raw material into a compounder, and is performed at low speed for 3 to 5 minutes, The aged material is blended into a blender, and the blender is first operated at a low speed of 20 to 40 seconds and a high speed of 1 to 3 minutes, and then the mixer is secondly processed at a low speed of 40 to 80 seconds and a high speed of 20 to 40 seconds. Run it, The baking process is heated to the temperature of the upper fire 180 ~ 240 ℃, lower fire 150 ~ 210 ℃ using an oven to bake, and maintaining the temperature of the upper fire 10 ~ 30 ℃ higher than the temperature of the lower fire baked carrot bread manufacturing method. The method according to claim 1 or 2, Carrot bread manufacturing method of adding at least one of the vitamin, salt, flavoring agent, coloring agent, thickener in the blending process by adding 0.001 to 5% by weight based on 100% by weight as an additive. The method according to claim 1 or 2, Carrot bread production method of adding by adding 1 to 10% by weight of the juice to the total 100% by weight in the blending process.
KR1020090016120A 2009-02-26 2009-02-26 Process of carrot bread KR20100097265A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102249162B1 (en) 2021-01-15 2021-05-06 김종호 Manufacturing method of carrot bread
KR102325757B1 (en) 2021-04-23 2021-11-12 김향미 Manufacturing Method of Tongyeong Strawberry-shaped Honey Bread
KR102336817B1 (en) 2021-02-18 2021-12-07 이동우 Manufacturing method of carrot bread and itself

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102249162B1 (en) 2021-01-15 2021-05-06 김종호 Manufacturing method of carrot bread
KR20220103596A (en) 2021-01-15 2022-07-22 김종호 Manufacturing method of carrot bread
KR102336817B1 (en) 2021-02-18 2021-12-07 이동우 Manufacturing method of carrot bread and itself
KR102325757B1 (en) 2021-04-23 2021-11-12 김향미 Manufacturing Method of Tongyeong Strawberry-shaped Honey Bread

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