KR20110101660A - Method of manufacturing batter for quick cake contained han-la citrus fruits and quick cake manufactured by the batter - Google Patents

Abstract

The present invention relates to a method for preparing instant bread dough added with Hallabong and an instant bread prepared by the dough, which includes Hallabong Choche or Hallabongcha, which contains both Hallabong pulp and skin when preparing bread dough for producing instant bread. Addition to the dough provides a nutritional balance as compared to conventional instant breads and at the same time provides the effect of inhibiting aging and preservation of instant breads.

Description

Method for manufacturing instant bread dough with Hallabong and instant bread produced by the dough {method of manufacturing batter for quick cake contained Han-La citrus fruits and quick cake manufactured by the batter}

The present invention relates to a method for preparing instant bread dough containing Hallabong and an instant bread prepared by the dough, and more particularly, to a method for preparing instant bread dough containing Hallabong added with crude blue or charcoalized when preparing instant bread dough. It is related with the instant bread manufactured by the dough.

Flour, sugar, eggs, baking powder, fats and oils, water, etc. are mixed to make a dough, and then the dough is fermented for a certain time, and then put into a container and baked for a predetermined time. It is called.

These instant breads contain 80 to 90% of carbohydrates, including 40 to 50% of sugar, which acts as a major cause of obesity and diabetes. Other ingredients include fats and proteins as main nutrients. In this case, the instant bread is not suitable in terms of nutritional balance, and contains a large amount of starch, which generates aging phenomenon with time, and thus has a problem that the flavor and texture of the bread decreases as time passes.

In order to solve this problem, conventionally, instant bread products are stored at a high temperature of 60 ° C. or higher or in a frozen state between −10 ° C. and −50 ° C., or a surfactant such as monoglyceride, shortening, Additives such as amylase, starch syrup, glucose syrup, oligosaccharides, and dextrins have been added.

However, it is expensive to store the conventional instant bread at a high temperature or a freezing temperature, and thus, there is a problem in that it is economical, and adding the above additives to the instant bread, most of the additives of starch It inhibits crystallization or enhances moisture retention inside the instant bread, thereby suppressing the aging of the instant bread, but the problem of maximizing the nutritional imbalance of the instant bread further because most of the additives are composed of sugars and lipids. Have

The present invention has a problem to solve the above problems.

The present invention can solve the above problems by adding Hallabong syrup containing both Hallabong pulp and skin to bread dough or adding Hallabong tea to bread dough when preparing bread dough for preparing instant bread.

The instant bread dough according to the present invention and the instant bread prepared by the dough are rich in fiber, various vitamins, which are contained in the shell of Hallabong by adding Hallabong Jocheong or Hallabong Tea containing the ground grinding solution of the ground breaking of Hallabong. And by supplementing various active ingredients that are beneficial to health, it achieves a nutritional balance compared to conventional instant bread, and at the same time, various ingredients such as maltose syrup and dextrin, which are contained in Hallabong Jocheong or Hallabong tea, improve the moisture retention of instant bread. By keeping the bread more moist, there is an effect of suppressing aging and preservation of instant bread.

Ingestion of instant bread according to the present invention prevents adult diseases such as hypertension, obesity, and diabetes through the antioxidant, fat metabolism, anticancer, and anti-inflammatory effects of various active ingredients in Hallabong bark There is.

In addition, the instant bread produced according to the present invention has the effect of improving the taste and flavor compared to the conventional instant bread due to the unique flavor of Hallabong by adding the syrup or Hallabong tea Hallabong.

Detailed description of the present invention is as follows.

(1) Preparation of Hallabong Jocheong

Hallabong is a Mandarin-based hybrid tangerine that was bred by breeding dogs and ponkans in Japan in 1972 at the Agriculture, Forestry and Fisheries Test Center.The content of sugar, various organic acids, and vitamin C is 1.5 ~ 2 times higher than that of ordinary tangerines. It is high in content.

As an active ingredient of Hallabong, the flesh contains ingredients such as carotene and cinefurin, and the shell contains a large amount of ingredients such as limonene, hesperidin, naringin and limonoid, where the hesperidin component is a flavonoid pigment that is present in many citrus fruits. Flavanone glycosides, which are anti-oxidant effects that inhibit the formation of lipid peroxides and delay aging, anti-inflammatory effects that reduce the release of histamine from mammary gland cells, reduce allergy symptoms and heat, anti-cancer effects that inhibit polyamine synthesis, It is known to have a heavy metal release effect to promote the excretion of cadmium, a heavy metal through feces, and an anti-obesity effect to lower blood triglycerides and blood cholesterol.

In addition, naringin, a flavonoid component, inhibits the increase in permeability to capillaries, prevents vascular diseases such as atherosclerosis and hypertension, improves fat metabolism, and inhibits breast cancer cell proliferation. In addition to anti-cancer activity, limonoids inhibit tumor development in the lungs and stomach, cinefurin suppresses dementia and inflammation by sympathetic stimulation, and pectin, a dietary fiber, is known to be effective in preventing constipation.

Hallabong contains four times more vitamin C in the skin than citrus fruits like citrus fruits. As described above, Hallabong contains a variety of nutrients and active ingredients. .

On the other hand, Jocheong is a traditional food of Korea, which is made by mixing malted malt of barley with rice made from rice, sorghum, millet, corn, etc. It has been used as a dipping sauce.

The components of the syrup are different depending on the raw materials used to make the syrup, mainly composed of a mixture of maltose, glucose, oligosaccharides, and dextrins. In addition, diabetics may benefit from health by eating syrup as compared to sugar, which causes a rapid increase in blood sugar.

Method for preparing Hallabong Jocheong added to prepare the dough for instant bread of the present invention is as follows.

First, the Hallabong is washed with vinegar and salt-dissolved water cleanly, and then ground into a shell to produce Hallabong grinding solution.

The prepared Hallabong grinding solution is heat-treated for 20 to 30 minutes at 95 ~ 110 ℃.

With respect to 100 parts by weight of the heat-treated Hallabong crushed liquid, 100 parts by weight of malt enzyme solution containing 10-30 parts by weight of malt powder is added to Hallabong crushed liquid and left at 45-70 ° C. for 6-12 hours.

In the above process, the ground ground Hallabong grinding solution is used to elute a large amount of active ingredient and pectin in the shell of Hallabong to increase the content of the nutritional component of Hallabong syrup and at the same time, the pectin component forms a gel. It is for the manufacture of more high Hallabong syrup.

Hallabong grinding solution to which the malt enzyme solution is added is filtered through a sieve (cotton swab) to produce Hallabong saccharification liquid, and the manufactured Hallabong saccharification liquid is heat-treated at 95-110 ° C. for 3 to 6 hours to obtain 20 ~ 30 Brix It is concentrated until the concentration of.

After the concentrated Hallabong saccharification liquid was cooled to room temperature, 50 to 120 parts by weight of the ground Hallabong grinding liquid was added to 100 parts by weight of the concentrated Hallabong saccharifying liquid, and the concentrated Hallabong saccharification liquid and Hallabong grinding liquid were The mixture is aged for 1 to 3 months at a temperature of 3 to 10 ° C.

The aged mixture is pasteurized at 60-70 ° C. for 30-35 minutes to complete Hallabong syrup.

By aging the mixture of Hallabong saccharification liquid and Hallabong grinding solution as described above, the bitter taste of Hallabong bark is reduced, the taste is softened.

When the mixture is aged at a temperature below 2 ° C., the removal period of the bitter taste is long, which is not preferable. When the mixture is aged at a temperature above 10 ° C., the flavor of Hallabong is deteriorated by fermentation due to the action of microorganisms.

If the aging period of the mixture is less than one month, the bitter taste is not preferable, and if it is more than three months, the flavor of Hallabong is bad due to the fermentation is not preferable.

50 to 120 parts by weight of the ground ground Hallabong grinding solution is added to the concentrated Hallabong solution in the process to supplement various active ingredients such as vitamin C and organic acids destroyed by heat treatment during the concentrated Hallabong solution manufacturing process. Active ingredients act as antioxidants to prevent rancidity of instant bread dough.

When the Hallabong grinding solution is added in less than 50 parts by weight, the flavor and preservation of instant bread and instant bread, which are low in flavor and vitamin C, are not preferable. If the content of the bitter taste components contained in the Hallabong bark is increased to impart a bitter taste to the prepared instant bread dough and instant bread is not preferable.

(2) Manufacture of Halla wheel

Hallabong tea is added for the production of instant bread dough of the present invention is as follows.

First, the Hallabong is washed with vinegar and salt-dissolved water cleanly, and then ground into a shell to produce Hallabong grinding solution.

With respect to 100 parts by weight of the prepared Hallabong grinding solution, 30 to 50 parts by weight of oligosaccharide, 20 to 30 parts by weight of honey, 10 to 20 parts by weight of sugar, 1 to 3 parts by weight of citric acid are added to the Hallabong grinding solution and mixed Aged for 1 to 3 months at a temperature of 3 ~ 10 ℃.

The aged mixture is heat treated at 60-70 ° C. for 30-40 minutes.

The heat-treated mixture is heated for 3 to 5 minutes at 80 ~ 95 ℃ sterilization is completed Hallabong.

When the mixture is aged at a temperature below 2 ° C., the removal period of the bitter taste is long, which is not preferable. When the mixture is aged at a temperature above 10 ° C., the flavor of Hallabong is deteriorated by fermentation due to the action of microorganisms.

If the aging period of the mixture is less than one month, the bitter taste is not preferable, and if it is more than three months, the flavor of Hallabong is bad due to the fermentation is not preferable.

The mixture is heated for 30 to 40 minutes at 60 ~ 65 ℃ to completely dissolve the undissolved sugar.

(3) Preparation of instant bread dough

20 to 50 parts by weight of the prepared Hallabong syrup or Hallabong tea, 30 to 70 parts by weight of sugar, 60 to 80 parts by weight of eggs, 8 to 10 parts by weight of margarine in a molten state, 2 to 4 parts by weight of baking powder , 0.5 to 1.0 parts by weight of whole milk powder, 0.1 to 0.5 parts by weight of soda, 10 to 40 parts by weight of water is added and kneaded for 10 to 30 minutes to prepare a dough for instant bread.

When the Hallabong Jocheong or Hallabong Tea is added in an amount less than 20 parts by weight, the surface of the prepared instant bread becomes rough and not balanced nutritionally, which is not preferable, and when Hallabong Jocheong or Hallabong Tea is added in excess of 50 parts by weight, In the manufacture of instant bread, the surface becomes hard, which is undesirable.

The sugar not only gives a sweet taste to the instant bread but also serves to maintain a soft texture by increasing the moisture holding power of the instant bread, when the sugar content is added less than 30 parts by weight, the moisture holding power is lowered to feel the instant bread It is not preferable to become full, and when added in excess of 70 parts by weight, the sweetness becomes too strong and is not preferable.

The other ingredients are the ingredients mainly used in general instant bread dough, and are usually in accordance with the composition ratio.

Through the above process, the instant bread dough added with Hallabong according to the present invention is completed, and the finished dough is distributed in a plastic package or a container package in 5kg, 10kg, 20kg, 50kg, etc. according to the use.

(4) Preparation of instant bread

The instant bread prepared by the instant bread dough of the present invention is mixed with each cow and the material of the cow prepared by using the prepared Hallabong syrup or Hallabong tea, kidney beans, fruit jam, chocolate syrup, and fresh cream. Prepared cows can be added, and in addition to the cows, nuts such as walnuts, almonds, peanuts, and pine nuts and mixtures of the nuts or mixtures of the nuts and dried fruits can be added.

Since the instant bread production method using the instant bread dough of the present invention is the same as the conventional instant bread production method, a detailed description thereof will be omitted for simplicity of description of the configuration.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the invention pertains.

Example 1

(1) Preparation of Hallabong Jocheong

Hallabong 10kg was washed with vinegar and salt-dissolved water, and then ground.

10 kg of the ground Hallabong grinding solution was heated at 100 ° C. for 25 minutes.

To 10 kg of the heat treatment Hallabong grinding solution, 10 kg of malt enzyme solution containing 2 kg of malt powder in water was added and left at 55 ° C. for 8 hours.

The Hallabong crushed liquor to which the malt enzyme liquid was added was filtered, and the filtered Hallabong saccharified solution was heated at 100 ° C. for 5 hours and concentrated to a concentration of 25 Brix.

After the concentrated Hallabong saccharification liquid was cooled to room temperature, 5 kg of the ground Hallabong saccharification solution was added to 5 kg of the concentrated Hallabong saccharification liquid, and the mixture of the concentrated Hallabong saccharification liquid and Hallabong sediment liquid was 4 ° C. Aged at temperature for 2 months, the aged mixture was pasteurized for 30 minutes at 60 ℃, to complete Hallabong syrup.

(2) Preparation of dough for instant bread

To 10 kg of flour (force), 3 kg of Hallabong syrup prepared above, 5 kg of sugar, 7 kg of eggs, 8 kg of margarine in a molten state, 300 g of baking powder, 100 g of whole milk powder, 30 g of soda, and 3 kg of water were added.

The mixed materials were added to a stirrer and kneaded by stirring at a speed of 500 rpm for 25 minutes to prepare a dough for instant bread.

(3) Preparation of instant bread

In order to prepare a walnut cake with the prepared instant bread dough, cows and red beans mixed with kidney beans to be added to the walnut cake and peeled and finely sliced hodo were prepared.

After the finely divided foil, dough, and cows were sequentially added to the mold for baking sweet cakes, the dough was put again so that the added cows were not visible and baked at a temperature of 150 ° C. for 4 minutes. The Walnut Cookie is complete.

[Example 2]

(1) Manufacture of Halla wheel

Hallabong 10kg was washed with vinegar and salt-dissolved water, and then ground.

For 10 kg of the ground Hallabong grinding solution, 4 kg of oligosaccharide, 2 kg of honey, 1 kg by weight of sugar, and 200 g of citric acid were added to the Hallabong grinding solution and mixed, and the mixed mixture was aged at a temperature of 4 ° C. for 2 months.

The aged mixture was heat treated at 60 ° C. for 30 minutes and then heated at 90 ° C. for 5 minutes to sterilize to complete the Halla wheel.

(2) Preparation of dough for instant bread

To 10 kg of flour (force), 3 kg of Hallabong tea prepared above, 5 kg of sugar, 7 kg of eggs, 8 kg of margarine in a molten state, 300 g of baking powder, 100 g of whole milk powder, 30 g of soda, and 3 kg of water were added.

The mixed materials were added to a stirrer and kneaded by stirring at a speed of 500 rpm for 25 minutes to prepare a dough for instant bread.

(3) Preparation of instant bread

In order to prepare a walnut cake with the prepared instant bread dough, cows and red beans mixed with kidney beans to be added to the walnut cake and peeled and finely sliced hodo were prepared.

After the finely divided foil, dough, and cows were sequentially added to the mold for baking sweet cakes, the dough was put again so that the added cows were not visible and baked at a temperature of 150 ° C. for 4 minutes. The Walnut Cookie is complete.

Example 3

Walnut confectionery was prepared in the same manner as in Example 1 except that 1 kg of Hallabong syrup and 7 kg of sugar were used in Example 1.

Example 4

Walnut confectionery was prepared in the same manner as in Example 2, except that 1 kg of Hallabong tea and 7 kg of sugar were used in Example 1.

Example 5

Walnut confectionery was prepared in the same manner as in Example 1 except that 5 kg of Hallabong syrup and 3 kg of sugar were used in Example 1.

Example 6

Walnut confectionery was prepared in the same manner as in Example 2, except that 5 kg of Hallabong tea and 3 kg of sugar were used in Example 1.

Example 7

Walnut confectionery was prepared in the same manner as in Example 1, except that 5 kg of Hallabong grinding powder, 8 kg of sugar, and 2 kg of water were used instead of Hallabong bird syrup or Hallabong tea.

[Comparative Example]

Walnut confectionery was prepared in the same manner as in Example 1, except that Hallabong crude syrup or Hallabong tea was added and 8 kg of sugar was used.

[Test Example 1] Measurement of moisture content of instant bread

10 instant breads (hodo pastry) prepared in Examples 1 to 7 and Comparative Example 1 were randomly selected and stored at 4 ° C. for 5 days, and the moisture content of each of the selected instant breads was stored for 5 days. The change was measured by atmospheric dry heating.

The average value of the change in moisture content during the storage period is shown in Table 1.

Moisture content of instant bread (Unit:%)
Storage period (days) 0 One 3 5 Example 1 45.7 44.9 43.8 41.9 Example 2 45.5 44.2 43.0 41.0 Example 3 45.3 44.2 42.8 40.6 Example 4 45.2 43.9 42.5 40.0 Example 5 45.6 44.6 43.6 41.8 Example 6 45.5 44.2 43.0 41.0 Example 7 45.4 43.5 40.9 38.8 Comparative example 45.3 42.8 40.0 37.6

The moisture content of the instant bread according to the storage period shown in Table 1, the moisture content of the instant bread prepared by Examples 1 to 7 was relatively higher than that of Comparative Example 1, an example in which Hallabong syrup was added. The instant breads prepared by 1, 3 and 5 showed higher moisture content than the instant breads prepared by Examples 2, 4 and 6, to which Hallabong tea was added, and the instant bread of Example 1 had the highest moisture content. appear.

The results indicate that when the sugar and Hallabong Jocheong or Hallabongcha are added to the instant bread dough, the moisture retention is significantly improved compared to the conventional bread-only instant bread. Can be interpreted as high.

Test Example 1 Sensory Test of Instant Bread

The fragrance, color, taste, texture and overall acceptability of the prepared instant bread were measured on a five-point scale with respect to 50 men and women, each of five men and women, ranging from 10 to 50 years. The average values are shown in Table 2.

Sensory test result of instant bread incense color flavor Texture Overall preference Example 1 4.6 4.2 4.4 4.7 4.5 Example 2 4.1 4.2 4.1 4.3 4.1 Example 3 4.4 4.2 3.9 3.6 3.8 Example 4 3.8 4.2 3.6 3.5 3.6 Example 5 4.7 4.1 4.0 4.1 4.0 Example 6 4.3 4.0 3.8 3.9 3.9 Example 7 3.9 4.2 3.7 3.3 3.3 Comparative example 3.6 4.2 3.4 3.2 3.2

(1: very bad, 2: bad, 3: moderate, 4: good, 5: very good)

As shown in Table 2, in the aroma, color, taste, texture and overall acceptability, the instant bread prepared by Examples 1 to 6 to which Hallabong Jocheong or Hallabong Tea was added was added to Hallabong grinding solution. Compared with Comparative Example 7 and the added sugar, the acceptability was generally higher, and the instant breads according to Examples 1, 3, and 5 to which Halla-bong syrup was added were prepared according to Examples 2, 4, and 6 to which Halla-bong tea was added. The preference was higher than that of instant bread.

As described above, the instant bread dough manufacturing method and instant bread prepared by adding the Hallabong according to the present invention can be seen that the nutrition and aging inhibitory function is superior to that of the conventional instant bread. Through this, instant bread with high aroma, color, taste, texture and overall preference can be provided.

Claims (3)

A first step in which the Hallabong grinding solution is prepared by washing the Hallabong with water and then grinding the shell; A second step in which the Hallabong grinding solution prepared in the first step is heat-treated at 95 to 110 ° C. for 20 to 30 minutes; With respect to 100 parts by weight of the Hallabong grinding solution heat-treated in the second step, 10 to 30 parts by weight of malt powder is added 100 parts by weight of malt enzyme solution in water, which is left for 6 to 12 hours at 45 ~ 70 ℃ Step 3; A fourth step of preparing the Hallabong saccharification solution by filtering the Hallabong grinding solution, to which the malt enzyme solution is added, in the third step; Hallabong saccharification solution prepared in the fourth step is heat-treated at 95 ~ 110 ℃ for 3-6 hours to a concentration of 20 ~ 30 Brix concentration until the fifth step; After the concentrated Hallabong saccharification liquid in the fifth step is cooled to room temperature, 50 to 120 parts by weight of the ground Hallabong saccharification liquid is added to the saccharification liquid, based on 100 parts by weight of the concentrated Hallabong saccharification liquid. The sixth step of the mixture of Hallabong saccharification liquid and Hallabong grinding powder is aged for 1 to 3 months at a temperature of 3 ~ 10 ℃; And a seventh step in which the aged mixture is pasteurized at 60 to 70 ° C. for 30 to 35 minutes.
10 to 50 parts by weight of the prepared Hallabong crude syrup, 30 to 70 parts by weight, 60 to 80 parts by weight of eggs, 8 to 10 parts by weight of margarine in a molten state, 2 to 4 parts by weight of baking powder, whole milk powder 0.5 to 1.0 parts by weight, 0.1 to 0.5 parts by weight of soda, 10 to 40 parts by weight of water is added to prepare a mixture, and
Method for producing instant bread dough added to Hallabong characterized in that it comprises a kneading step of the mixture is stirred for 10 to 30 minutes. A first step in which the Hallabong grinding solution is prepared by washing the Hallabong with water and then grinding the shell; With respect to 100 parts by weight of Hallabong grinding solution prepared in the first step, 30 to 50 parts by weight of oligosaccharide, 20 to 30 parts by weight of honey, 10 to 20 parts by weight of sugar, 1 to 3 parts by weight of citric acid are added to Hallabong grinding solution A second step in which the mixed mixture is prepared; The prepared mixture is a third step of aging for 1 to 3 months at a temperature of 3 ~ 10 ℃; The aged mixture and the fourth step wherein the aged mixture is heat-treated at 60 ~ 70 ℃ 30 to 40 minutes; And the heat-treated mixture is heated for 3 to 5 minutes at 80 to 95 ° C., and comprises a fifth step of sterilization.
The instant bread with Hallabong prepared using the dough for instant bread with the Hallabong prepared by the method of claim 1 or 2.