KR20120085348A

KR20120085348A - garlic bread and recipe

Info

Publication number: KR20120085348A
Application number: KR1020110006580A
Authority: KR
Inventors: 권현철
Original assignee: 권현철
Priority date: 2011-01-22
Filing date: 2011-01-22
Publication date: 2012-08-01

Abstract

PURPOSE: Black garlic bread and a producing method thereof are provided to improve the palatability and the nutrition of the bread using black garlic. CONSTITUTION: A producing method of black garlic bread comprises the following steps: mixing black garlic powder and flour in a ratio of 10:90, 20:80, or 30:70; adding margarine, sugar, yeast, a bread improver, eggs, gluten, yeast food, skimmed milk powder, salt, and water into the flour mixture; kneading the mixture at low speed for 2 minutes and at high speed for 6 minutes; firstly fermenting the obtained dough at 28-30 deg C for 60-90 minutes at 70-80% humidity; molding the dough, and secondly fermenting the dough at 40-45 deg C for 40-60 minutes at 80-90% humidity; baking the fermented dough at 180-210 deg C for 10-12 minutes using a gas-tunnel oven; and cooling the baked bread for 60-90 minutes at room temperature.

Description

Black garlic bread and its manufacturing method {garlic bread and recipe}

The present invention is to develop the optimum conditions and methods for the production of black garlic bread using black garlic powder in order to increase the taste, nutrition and functionality by using black garlic in bread.

Black garlic has rich nutrients, functional pigments and medicinal effects. Nutritious ingredients include rich protein, food fat, fiber and minerals essential for the human body, vitamin B group, vitamin C, niacin, and catotine. It has the advantage of replenishing many of the missing nutrients. The purpose of this study is to develop black food bread using black garlic as part of the research on the development of processed foods and their characteristics.

The main characteristics are the natural pigments, fragrances and nutrition of black garlic

The present invention is to search and present the optimum conditions and methods for the manufacture of bread of a new method having a natural color and aroma, emphasizing palatability, nutritional functionality using black garlic. That is, the optimum blending ratio of black garlic powder and wheat flour is found.

The present invention is to manufacture black garlic powder by mixing only a certain amount of black garlic powder with flour by developing the optimum conditions and methods for the production of black garlic bread using black garlic powder in order to increase the taste, nutrition and functionality by using black garlic in bread. It adds about 50-60% of water to kneading and manufactures using a bakery. The present invention relates to a method of producing black garlic bread using color and flavor and having high nutrition and functionality.

The characteristics of the black garlic bread and its manufacturing method according to the present invention for achieving the above object is to fully mix the black garlic powder and flour as a main ingredient in a certain ratio to fully utilize the nutritional functionality of natural black pigment and its aroma.

The black garlic bread produced in this way is excellent in palatability by harmonizing the natural color of black garlic and the color of subsidiary materials. In addition, black garlic producing farmers are expected to contribute to income increase.

In the black garlic bread according to the present invention, the ratio of black garlic powder and flour was 10:90, 20:80 and 30:70, respectively, and the amount of water added was 50-60%.

The black garlic bread is mixed at a constant rate, and then other ingredients such as margarine, sugar, yeast, improver, egg, gluten, yeast hood, skim milk powder, salt, and 2 minutes at low speed and 6 minutes at high speed after adding water. Kneading, temperature 28 ~ 30 ℃, humidity 70 ~ 80%, primary fermentation for 60 ~ 90 minutes, and after forming process, temperature 40 ~ 45 ℃, humidity 80 ~ 90%, 40 ~ 60 minute fermentation Was implemented.

After the second fermentation, baked in a 15m gas oven for 10-12 minutes at a total temperature of 180 ~ 210 ℃ and then cooled at room temperature for 60 ~ 90 minutes.

The present invention is largely composed of the mixing ratio of black garlic powder and wheat flour, the mechanical properties and physicochemical properties of the dough according to each mixing ratio, the manufacturing process and sensory test will be described in detail as follows.

1. Volume

The volume of black garlic bread according to the mixing conditions decreased as the black garlic powder content increased and the volume increased as the water content increased. Every 10% increase of black garlic powder decreased by 100 ~ 200ml.

2. Chromaticity

The color of black garlic bread according to the mixing conditions decreased from 80.04 to 30.94, a (redness) increased from -0.98 to 10.7, and b (yellowness) decreased from 15.27 to 4.03 as the amount of black garlic powder added increased.

3. Sensory test

In the sensory test of black garlic bread according to the mixing conditions, the pore size was small and closed in the internal evaluation due to the decrease of the bread volume according to the amount of black garlic powder added. In the external evaluation, the appearance, color and bursting properties of the bread decreased as the amount of black garlic powder increased.

In incense, the bread unique to the bread and the unique aroma of black garlic were mixed, and the 30% added group was the strongest. Was best evaluated.

The overall preference was 20% in the black garlic powder added group considering the nutritional and pharmacological function of black garlic powder.

[Black Garlic Bread Ingredients] ( unit : % ) Raw materials end I All flour 90 80 70 Black Garlic Powder 10 20 30 water 60 55 50 Sugar 26 26 26 margarine 4.5 4.5 4.5 Salt 3 3 3 Skim milk powder 2 2 2 East 1.8 1.8 1.8 East Hood 0.2 0.2 0.2 egg 2.5 2.5 2.5 ※ Autumn: 90% wheat flour + 10% black garlic powder ※ B: flour 80% + black garlic powder 20% ※ C: Wheat Flour 70% + Black Garlic Powder 30%

[Volume of Black Garlic Bread by Mixing Conditions] division end I All volume 2000 1800 1700 weight 475 479 481 Cost 4.21 3.75 3.53

[Color of Black Garlic Bread by Mixing Conditions] division brightness Redness Yellow road Black Garlic Powder 62.47 1.71 2.54 end 51.27 7.42 6.44 I 38.32 9.73 5.06 All 30.94 10.70 4.03 ※ Autumn: 90% wheat flour + 10% black garlic powder ※ B: flour 80% + black garlic powder 20% ※ C: Wheat Flour 70% + Black Garlic Powder 30%

[Sensory Characteristics of Black Garlic Bread by Mixing Conditions]
Internal evaluation External evaluation incense flavor Likelihood color pore group Appearance color Burst end 4.04a 4.15a 4.15ab 4.31ab 4.35ab 3.64 3.81b 4.02a 3.83b I 4.21a 3.83b 3.83b 3.94b 4.11b 3.25b 4.37a 4.14a 3.93ab All 2.93b 3.24c 3.24c 2.87c 3.38c 3.21b 4.48a 3.19b 3.67b ※ 5-point rating method (5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Very bad) ※ The indication of a, b, c of the companion is classified by the significant difference between samples.

[Black Garlic Bread Manufacturing Process]

① Black garlic powder, flour, and other ingredients

↓

② Dough (2 minutes low speed, 6 minutes high speed)

↓

③ Primary fermentation (temperature 28 ~ 30 ℃, humidity 70 ~ 80%, 60 ~ 90 minutes)

↓

④ Orthopedic (500g)

↓

⑤ Second fermentation (temperature 40 ~ 45 ℃, humidity 80 ~ 90%, 40 ~ 60 minutes)

↓

⑥ Baking (Temperature 180 ~ 210 ℃, 10 ~ 12 minutes)

↓

⑦ Cooling (Room temperature, 60 ~ 90 minutes)

↓

⑧ Black garlic bread

Claims

A method of producing black garlic bread with a new method of natural color and aroma, emphasizing palatability and nutritional function using black garlic.

Healthy bread produced by the method according to claim 1.