KR20120044448A

KR20120044448A - Mehtod for production of squid bread and the squid bread using the same

Info

Publication number: KR20120044448A
Application number: KR1020100105722A
Authority: KR
Inventors: 김연만
Original assignee: 김연만
Priority date: 2010-10-28
Filing date: 2010-10-28
Publication date: 2012-05-08

Abstract

PURPOSE: Cuttlefish bread, and a producing method thereof are provided to use the intestines, ink, and powder of cuttlefish to offer the taste and nutrition of the cuttlefish to bread. CONSTITUTION: A producing method of cuttlefish bread comprises the following steps: washing cuttlefish, and separating the intestines and ink from the cuttlefish(S10); drying the cuttlefish, and crushing to obtain cuttlefish powder(S20); mixing 50 parts of flour by weight, 3-5 parts of cuttlefish ink by weight, 20-30 parts of cuttlefish powder by weight, 10-20 parts of purified water by weight, and 10-20 parts of additionally ingredients by weight including sugar, salt, butter, eggs, and milk to obtain bread dough(S30); steaming the intestines and ink of the cuttlefish, and mixing with red bean paste to obtain a bread filling(S40); inserting the filling into the bread dough, and molding the dough into a shape of the cuttlefish; and baking the molded product at 120-140 deg C(S50).

Description

Manufacturing method of squid bread and squid bread manufactured using the same {MEHTOD FOR PRODUCTION OF SQUID BREAD AND THE SQUID BREAD USING THE SAME}

The present invention relates to a method of manufacturing a squid bread using a squid and a squid bread produced using the same.

In general, squid is more watery, protein is slightly less than other fish and more than shellfish. Cholesterol is 180mg per 100g, which has been used by people, but recently, fish and shellfish have been found to be unrelated to adult diseases. The fat content of squid is 1%, which is very small compared to 16% of beef and 38% of pork, so there is no need to worry about obesity, and taurine content of squid is 327 ~ 854mg per 100g, which is 2? It is three times higher and contains 25 to 66 times more meat than other meats. Squid's taurine is a kind of amino acid, which is good for fatigue recovery.It dissolves gallstones and strengthens the liver's detoxification function, which helps to normalize blood pressure by reducing cholesterol in the blood, and heart disease such as myocardial infarction, angina pectoris and heart attack. It is known to be effective in prevention. It also promotes insulin secretion and helps prevent diabetes. Squid's fatty acids are known to contain 15.8% and 37.1% polyunsaturated fatty acids such as EPA and DHA, respectively. Polyunsaturated fatty acids prevent the accumulation of low-density cholesterol in blood vessels, which is a cause of high blood pressure, and prevent adult diseases of various blood vessels and circulatory system such as arteriosclerosis, hypertension, and thrombosis and improve brain function, thereby improving learning and memory and preventing dementia. It works. Squid also contains high amounts of selenium, an essential rare mineral element of human cell metabolism. The selenium has a powerful antioxidant and immune function in the human body to protect DNA, activate cellular functions, inhibit the aging process, prevent cancer and adult diseases, and has the effect of neutralizing heavy metals in the body Rather, it is effective in stopping carcinogenic factors. About 75 for modern people? It is recommended to supplement with 200mg selenium.

However, squid is cooked by sashimi, roasting, pickles, tempura, salted fish, dry snacks, soup, chombun, sashimi, stir-fry, etc., and serves only as a side dish to assist rice, and the amount of squid is limited. There was a problem that the active ingredient can not be ingested normally enough.

In addition, as the life patterns of modern people are simplified and accelerated, bread, which has been used mainly as a snack, has been replaced by stocks. However, in the conventional bread, blood and beef are mostly carbohydrate-based ingredients such as flour, red beans, or sugar. There was a problem that the nutritional composition is not balanced.

Thus, the present inventors prepare powder using squid, and prepare squid bread using squid powder and squid intestine separated from squid powder and squid, and can digest the nutrients of squid effectively while being digested well. Squid bread with improved taste and preference has been produced to complete the present invention.

Accordingly, an object of the present invention is to provide a method for producing a squid bread using a squid and a squid bread produced thereby.

In order to solve the above object, the present invention is to separate the squid ink from the squid, and to dry the squid to produce a squid powder, to prepare a dough including the squid ink, squid powder and to prepare a squid bread using the same To prepare a squid bread to be.

Hereinafter, the present invention will be described in detail.

According to one aspect of the invention, the present invention provides a method for producing bread using a squid, the first step of preparing a squid ink and squid by separating the intestine and ink after washing the squid clean; A second step of preparing the dried squid by washing and drying the prepared squid, and then grinding to prepare a squid powder; Based on 50 parts by weight of flour, 3 to 5 parts by weight of the squid ink prepared in the first step, 20 to 30 parts by weight of squid powder prepared in the second step, 10 to 20 parts by weight of purified water, sugar, salt, A third step of preparing bread dough by mixing 10-20 parts by weight of other ingredients including butter, eggs and milk; A fourth step of preparing a bakery by steaming the squid viscera and squid ink separated in the first step and mixing and stirring the red bean paste; And a fifth step of preparing the bread by injecting the bakery prepared in the fourth step into the bread dough prepared in the third step, forming the squid into a shape of squid, and baking it at 120 to 140 ° C. It relates to a method of manufacturing a squid bread, characterized in that.

Preferably in the present invention, the second step, the first step of freezing the washed squid at a temperature of -50 ~ -40 ℃, the step of cutting the first frozen squid and the cut squid Adding water and steam-heating for 30 to 90 minutes at a pressure of 2.5 to 3.0 kg / cm 2 and a temperature of 130 to 140 ° C., and second freezing the steamed squid at a temperature of −50 to 40 ° C. And, vacuum drying the secondary frozen squid and pulverizing.

Also preferably, in the present invention, the flour is mixed with a strong component and a gravity component in a ratio of 7-8: 2-3. More preferably, the other ingredients are characterized in that the sugar: salt: egg: butter: milk is mixed in a ratio of 10 to 15: 1 to 5: 10 to 20: 5 to 10: 10 to 15.

In the present invention, the fourth step, the squid gut, steamed squid ink, and adzuki bean paste are mixed and stirred in a ratio of 10 to 20: 3 to 5: 10 to 20 to produce a bakery. It is done.

According to another aspect of the present invention, the present invention relates to a squid bread produced by the above method. The squid bread of the present invention is manufactured by using a bread dough containing squid powder to increase digestion and add both taste and nutrition of squid.

As described above, the squid bread manufacturing method of the present invention can produce a squid bread that can fully add the taste and nutrition of the squid by preparing the squid bread using all the squid intestine, squid ink, and squid powder. In particular, when the squid bread dough according to the method of the present invention is prepared by containing the squid ink and squid powder, the protein ingredients are sufficiently contained, so that the bread dough becomes more elastic and can have a more chewy texture when made into bread. By using squid powder, it is possible to increase digestibility than when squid meat pieces are added. In addition, in the manufacture of the squid bakery, including the squid guts and squid ink, there is an effect that the taste and nutrition of the squid can be further added. In addition, by molding the appearance of the bread to have the shape of the squid has the effect of improving the consumer's preference.

1 shows a process diagram of a manufacturing method of a squid bread according to the present invention.

Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings.

Figure 1 shows a process diagram of the manufacturing method of the squid bread according to the present invention, largely squid ink, squid intestine, the step of preparing a squid (S10), the process of producing a powder of squid (S20), squid bread dough It can comprise with the process (S30) of manufacturing, the process (S40) of manufacturing bakery, and the process (S50) of manufacturing squid bread.

The process of preparing the squid ink, squid internal organs, squid (S10) is a process of preparing the squid ink, squid intestine, squid by separating the squid internal organs and squid ink to clean the squid. To this end, the cuttlefish prepares fresh ingredients, cuts them with a knife, removes the intestines and ink, separates them, and removes the outer skin by using a peeler. The cuttled squid should be used without distinguishing the trunk and leg. In addition, the squid guts and the squid ink which are separated in the above are separated enough to be put into the squid bakery, and the squid ink to be put into the dough of the squid bread is also separated separately.

The process of preparing the squid powder (S20) is a process of preparing the dried squid by washing and drying the squid prepared in the step (S10), and then grinding to prepare a squid powder.

In the above process, the dried squid may be prepared by putting the washed squid in a drying chamber and drying the hot air using a dryer, or may prepare the dried squid by freezing and vacuum drying the cleaned squid. The drying method may be selected, but the freeze drying method may be selected to reduce nutrients or taste breakdown.

At this time, by the lyophilization method, the freshly washed squid is first frozen at a temperature of -50? -40 ° C. The reason why the freezing temperature is -50? -40 ° C. is because it is uneconomical when the freezing temperature is lower than −50 ° C., and the freezing time becomes longer when it exceeds -40 ° C., but the temperature is not necessarily limited. The first frozen frozen squid is cut to an average particle diameter of 10mm, water is added to the cut squid and steam heated at a pressure of 2.5 to 3.0 kg / ㎠ and a temperature of 130 to 140 ° C. for 30 to 90 minutes. Steam. The pressure, temperature and time at the time of steaming are determined in consideration of economics and productivity, but are not necessarily limited thereto. The steamed squid is secondarily frozen at a temperature of -50? -40 ° C., and the second frozen squid is vacuum dried under a vacuum pressure of 0.1 Torr or less, and then pulverized with a grinder to prepare a squid powder. At this time, the squid grain size is not limited, and enough to mold the bread.

The process of preparing the squid bread dough (S30) is based on 50 parts by weight of flour, 3 to 5 parts by weight of the squid ink prepared in step (S10), and 20 to 30 parts by weight of the squid powder prepared in step (S20) And 10 to 20 parts by weight of purified water and 10 to 20 parts by weight of other materials including sugar, salt, butter, eggs, and milk to prepare a bread dough.

At this time, the flour used is a mixture of strong and gravity components in a ratio of 7-8: 2-3, and when the dough is kneaded, a large amount of gluten is produced, and a viscous and elastic dough can be produced. You can make chewy bread. In addition, squid boiled water and squid ink instead of water as described above, and by mixing the eggs and milk, kneading the dough itself is smooth and the flavor of the squid can be added enough to make the taste and flavor when making bread In the squid flavor can be felt enough, gluten can be formed better by increasing the content of protein can make the dough more elastic. At this time, the squid ink has an excellent anti-cancer and antibacterial effect and promotes the secretion of gastric juice. Thus, when the squid ink is added in the preparation of the dough, the squid ink adds the nutrition, color and aroma of the squid ink, It will increase the digestibility of bread. Since the production of dough usually requires 63-65% of the moisture content, squid ink should be included in the amount of 3 to 5 parts by weight, to prevent the color of the squid bread from becoming too black, and to have a color suitable for texture. The dough may become elastic.

In addition, in order to increase the elasticity of the dough, the purified water is to use lukewarm water, preferably water, such as boiled squid. In this case, the dough should be sufficient over time as a rule. Butter improves the integrity of the dough, salt promotes gluten formation and strengthens the dough, and sugar adds salt, sugar, and butter because it gives stability instead of reducing elasticity.

The process of manufacturing the bakery (S40) is a process of manufacturing the bakery by mixing and stirring with red bean sediment after steaming the squid guts and squid ink separated in the step (S10). That is, the step (S60) of steaming the squid guts and squid ink separated in the step (S10), it is prepared by mixing and stirring it with red bean paste (S70) to prepare a bakery. At this time, the mixing ratio of red bean paste, squid intestine and squid ink should be added to 10 ~ 20 parts by weight of red bean paste and 10 ~ 20 parts by weight of squid ink and 3 ~ 5 parts by weight of sweet bean paste, squid intestine and squid ink. The unique flavor can be combined well.

The process of preparing the squid bread (S50) is injected into the squid bread dough prepared in the step (S30) in the step (S40), and the shape of the squid bread bread after 120 to 140 ℃ Bake is the process of making bread. In this way, by forming the squid in the shape of squid, the appearance of the bread resembles the shape of the squid, it is manufactured so that the squid is contained in the bakery and bread dough itself can further increase the consumer's preference.

<Example 1> Squid bread manufacturing

First, after cleaning the squid clean, separated the gut and the ink was prepared squid guts, squid ink, squid respectively.

Next, the squid is first frozen at a temperature of -50? -40 ° C., cut to have an average particle diameter of 10 mm, and water is added to the cut squid to give a pressure of 2.5 to 3.0 kg / cm 2 and 130 to 140 ° C. The steam was heated and steamed at the temperature of 60 minutes. Secondary freezing at a temperature of -50? -40 ° C., the second frozen squid was vacuum dried under a vacuum pressure of 0.1 Torr or less, and then pulverized with a grinder to prepare squid powder.

Next, prepare 200 g of flour by mixing strong and gravity components in a ratio of 7: 3, and mix 20 g of squid ink, 100 g of squid powder, 60 g of water, 20 g of sugar, 2 g of salt, 20 g of egg, 10 g of butter, and 20 g of milk. And knead well to prepare bread dough.

Next, steam the heated squid guts and squid ink at a temperature of 90 ~ 100 ℃ steam for 10 minutes, and purchased commercially available adzuki bean paste, 20g adzuki bean paste, 15g squid guts 15g, 5g squid ink mixed well and stirred Was prepared.

Next, after pouring the squid batter dough into the upper and lower molds in which the squid shape is engraved, put the squid batter prepared in the above example between the squid batter, and then close the mold to heat up and down to bake the squid bread Prepared.

<Test Example 1> Sensory Test

The sensory test was performed by comparing the cuttlefish bread prepared in Example 1 with a commercially available octopus bread. Twenty trained panelists were asked to try the sensory test on a 5-point scale.

The results are shown in Table 1 below.

※ scale (1: very bad, 2: bad, 3: normal, 4: good, 5: very good).

As described above, it was confirmed that the squid bread of the present invention received a significantly higher evaluation of overall taste, such as taste and flavor, than an octopus bread sold in the market. This is because the squid bread of the present invention is prepared by using both squid and bread dough and bakery, so that the taste and aroma of the squid are soaked in the squid bread.

As described above, the present invention has been described with reference to the above embodiments, but various modifications can be made without departing from the scope and spirit of the present invention.

Claims

In the method of making bread using squid,
After washing the squid clean, the first step of separating the gut and the ink, preparing the squid ink and squid;
A second step of preparing the dried squid by washing and drying the prepared squid, and then grinding to prepare a squid powder;
Based on 50 parts by weight of flour, 3 to 5 parts by weight of the squid ink prepared in the first step, 20 to 30 parts by weight of squid powder prepared in the second step, 10 to 20 parts by weight of purified water, sugar, salt, A third step of preparing bread dough by mixing 10-20 parts by weight of other ingredients including butter, eggs and milk;
A fourth step of preparing a bakery by steaming the squid guts and squid ink separated in the first step and mixing and stirring the red bean paste; And
And a fifth step of preparing the bread by injecting the bakery prepared in the fourth step into the bread dough prepared in the third step, forming the squid into the shape of the squid and baking it at 120 to 140 ° C. Method for producing a squid bread, characterized in that.

The method of claim 1,
The second step, the first step of freezing the washed squid at a temperature of -50 ~ -40 ℃, the step of cutting the first frozen squid, and adding water to the cut squid 2.5 ~ 3.0kg Steaming by steam heating at a pressure of / cm 2 and a temperature of 130 to 140 ° C for 30 to 90 minutes, and freezing the steamed squid at a temperature of -50 to -40 ° C for the second time, and the second frozen Method of producing a squid bread, characterized in that it comprises a step of squid vacuum drying.

The method of claim 1,
The flour is a method of producing a squid bread, characterized in that the mixture of strong and gravity components in a ratio of 7? 8: 2? 3.

The method of claim 1,
The other ingredients are sugar: salt: egg: butter: milk is a manufacturing method of squid bread, characterized in that the mixing ratio of 10? 15: 1? 5: 10? 20? 5? 10: 10? 15.

The method of claim 1,
The fourth step is the production of squid bread, characterized in that the squid gut, steamed squid ink, and adzuki bean paste are mixed and stirred at a ratio of 10-20: 3-5: 10-20. Way.

Squid bread, characterized in that produced by the method of any one of claims 1 to 5.