KR20170034136A - bread using Orostachys japonicus and cocoa, manufacturing method thereof - Google Patents
bread using Orostachys japonicus and cocoa, manufacturing method thereof Download PDFInfo
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- KR20170034136A KR20170034136A KR1020150132443A KR20150132443A KR20170034136A KR 20170034136 A KR20170034136 A KR 20170034136A KR 1020150132443 A KR1020150132443 A KR 1020150132443A KR 20150132443 A KR20150132443 A KR 20150132443A KR 20170034136 A KR20170034136 A KR 20170034136A
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- bread
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Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 67
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 14
- 241000304370 Orostachys Species 0.000 title description 5
- 244000240602 cacao Species 0.000 title 1
- 239000000203 mixture Substances 0.000 claims abstract description 39
- 239000000284 extract Substances 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 28
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 17
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 17
- 239000011248 coating agent Substances 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000000576 coating method Methods 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000002904 solvent Substances 0.000 claims description 8
- 150000005846 sugar alcohols Polymers 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 125000004432 carbon atom Chemical group C* 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims 1
- 210000003296 saliva Anatomy 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 230000007774 longterm Effects 0.000 abstract description 4
- 239000006188 syrup Substances 0.000 abstract description 4
- 235000020357 syrup Nutrition 0.000 abstract description 4
- 235000012431 wafers Nutrition 0.000 abstract description 2
- 241001261506 Undaria pinnatifida Species 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 210000002969 egg yolk Anatomy 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 5
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 150000001298 alcohols Chemical class 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- FJKROLUGYXJWQN-UHFFFAOYSA-N 4-hydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000220284 Crassulaceae Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- DQLATGHUWYMOKM-UHFFFAOYSA-L cisplatin Chemical compound N[Pt](N)(Cl)Cl DQLATGHUWYMOKM-UHFFFAOYSA-L 0.000 description 2
- 229960004316 cisplatin Drugs 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- FWTBRZMBHIYQSW-UHFFFAOYSA-N epifriedelanol Natural products CC1C(O)C(O)CC2C1(C)CCC3C2(C)CCC4(C)C5CC(C)(C)CCC5(C)C(O)CC34C FWTBRZMBHIYQSW-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- -1 yaffine Substances 0.000 description 2
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 1
- 229940043375 1,5-pentanediol Drugs 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 229940090248 4-hydroxybenzoic acid Drugs 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- XUPCBKGIPJPDGW-UHFFFAOYSA-N Alnusenon Natural products CC12CCC3(C)C4CC(C)(C)CCC4(C)CCC3(C)C1CC=C1C2CCC(=O)C1(C)C XUPCBKGIPJPDGW-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- SGNBVLSWZMBQTH-FGAXOLDCSA-N Campesterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@H](C(C)C)C)C)CC4)CC3)CC=2)CC1 SGNBVLSWZMBQTH-FGAXOLDCSA-N 0.000 description 1
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- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- KVSNMTUIMXZPLU-UHFFFAOYSA-N D:A-friedo-oleanane Natural products CC12CCC3(C)C4CC(C)(C)CCC4(C)CCC3(C)C2CCC2(C)C1CCCC2C KVSNMTUIMXZPLU-UHFFFAOYSA-N 0.000 description 1
- 244000058871 Echinochloa crus-galli Species 0.000 description 1
- JUUHNUPNMCGYDT-UHFFFAOYSA-N Friedelin Natural products CC1CC2C(C)(CCC3(C)C4CC(C)(C)CCC4(C)CCC23C)C5CCC(=O)C(C)C15 JUUHNUPNMCGYDT-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 239000006000 Garlic extract Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- XUPCBKGIPJPDGW-VZTATICASA-N Glutinone Chemical compound C([C@@H]1[C@@]2(C)CC[C@@]3(C)CCC(C[C@H]3[C@]2(C)CC[C@]11C)(C)C)C=C2[C@H]1CCC(=O)C2(C)C XUPCBKGIPJPDGW-VZTATICASA-N 0.000 description 1
- OOWSYPZXYUUKPC-UHFFFAOYSA-N Glutinone Natural products CC(=O)CCCC1(C)CCC(C(C)(O)CO)CC1=O OOWSYPZXYUUKPC-UHFFFAOYSA-N 0.000 description 1
- BTEISVKTSQLKST-UHFFFAOYSA-N Haliclonasterol Natural products CC(C=CC(C)C(C)(C)C)C1CCC2C3=CC=C4CC(O)CCC4(C)C3CCC12C BTEISVKTSQLKST-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 208000002495 Uterine Neoplasms Diseases 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 159000000032 aromatic acids Chemical class 0.000 description 1
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 229940069765 bean extract Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- SGNBVLSWZMBQTH-PODYLUTMSA-N campesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](C)C(C)C)[C@@]1(C)CC2 SGNBVLSWZMBQTH-PODYLUTMSA-N 0.000 description 1
- 235000000431 campesterol Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- XCDQFROEGGNAER-PFOIMGGJSA-N epi-Friedelanol Chemical compound C([C@H]1[C@]2(C)CC[C@@]34C)C(C)(C)CC[C@]1(C)CC[C@]2(C)[C@H]4CC[C@@]1(C)[C@H]3CC[C@H](O)[C@@H]1C XCDQFROEGGNAER-PFOIMGGJSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- OFMXGFHWLZPCFL-SVRPQWSVSA-N friedelin Chemical compound C([C@H]1[C@]2(C)CC[C@@]34C)C(C)(C)CC[C@]1(C)CC[C@]2(C)[C@H]4CC[C@@]1(C)[C@H]3CCC(=O)[C@@H]1C OFMXGFHWLZPCFL-SVRPQWSVSA-N 0.000 description 1
- MFVJCHSUSSRHRH-UHFFFAOYSA-N friedeline Natural products CC1(C)CCC2(C)CCC3C4(C)CCC5C(C)(C)C(=O)CCC5(C)C4CCC3(C)C2C1 MFVJCHSUSSRHRH-UHFFFAOYSA-N 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- HFSACQSILLSUII-ISSAZSKYSA-N glutinol Chemical compound C([C@@H]1[C@@]2(C)CC[C@@]3(C)CCC(C[C@H]3[C@]2(C)CC[C@]11C)(C)C)C=C2[C@H]1CC[C@H](O)C2(C)C HFSACQSILLSUII-ISSAZSKYSA-N 0.000 description 1
- OLWSWWUSGLHFEB-UHFFFAOYSA-N glutinol Natural products CC1C(O)CCC2C1=CCC3C2(C)CCC4(C)C5CC(C)(C)CCC5(C)CCC34C OLWSWWUSGLHFEB-UHFFFAOYSA-N 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000036543 hypotension Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000008991 intestinal motility Effects 0.000 description 1
- 239000010808 liquid waste Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 210000000822 natural killer cell Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000010893 paper waste Substances 0.000 description 1
- WCVRQHFDJLLWFE-UHFFFAOYSA-N pentane-1,2-diol Chemical compound CCCC(O)CO WCVRQHFDJLLWFE-UHFFFAOYSA-N 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000001967 plate count agar Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000003169 respiratory stimulant agent Substances 0.000 description 1
- 229940066293 respiratory stimulants Drugs 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- PCZXEAAHGUQDNV-XBNKRBCZSA-N tetrahymanol Natural products CC1(C)CC[C@]2(C)CC[C@]3(C)[C@H]4CC[C@H]5[C@@H](CC[C@H](O)C5(C)C)[C@]4(C)CC[C@@]3(C)[C@@H]2C1 PCZXEAAHGUQDNV-XBNKRBCZSA-N 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 206010046766 uterine cancer Diseases 0.000 description 1
- 239000005526 vasoconstrictor agent Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 229940119569 wormwood extract Drugs 0.000 description 1
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
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/28—Coffee or cocoa flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a bread using cocoa and wafers, and a method of manufacturing the bread. More particularly, the present invention relates to bread and cocoa-based bread and a method for manufacturing the same, which can enhance flavor and enhance long-term preservability.
The bread containing the feed and the cocoa of the present invention is formed by baking a kneaded mixture of 100 parts by weight of the base composition and 0.5 to 5 parts by weight of the wako powder or the wakame extract in a mold, 10 to 30 parts by weight of whole egg, 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch syrup, 3 to 6 parts by weight of baking powder, And 10 to 16 parts by weight of a powder.
Description
The present invention relates to a bread using cocoa and wax, and a method for producing the bread. More specifically, the present invention relates to a bread using cocoa and a cocoa which can enhance flavor and long-term preservability.
As the level of living has improved recently, consumers' preferences for foods have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high preference for taste.
Among them, bread, confectionary, and rice cake are transformed into westernization of eating habits and convenient eating habits, and consumption is increasing as a substitute substitute for rice. Recently, bread, sweets and rice cakes have been studied in the direction of containing various functional materials which can improve the usability out of the conventional manufacturing method using flour or rice flour.
Korean Patent Laid-Open No. 10-2012-0086623 discloses a functional bread composition prepared by adding a barnyardgrass extract to such a functional bread, and a method for producing the sandwich produced thereby. In Korean Patent No. 10-0768445, A method of manufacturing a bread that has been used is disclosed.
On the other hand, Orostachys japonicus is a perennial herbaceous plant of Crassulaceae called aka mushroom, yamsong, japonica leafhopper, And meat quality. (Park HJ, Lim SC, LEE MS, Kwon SJ, Park HJ, Kim JH, Park JH, et al. Triterpene and steroids from Orostachys japonicus. Kor J Pharmacogn, 1994, 25 (1): 20-24).
There are vasoconstrictors, respiratory stimulants, intestinal intensification, hypotension, diuretic and antipyretic effects in the pharmacological effects of warsong (Yeomlim, 1990, 600 ~ 601). This study was conducted to investigate the effect of cisplatin on the inhibition of renal toxin and the antitumor effect of cisplatin on the anticancer activity of Pseudomonas aeruginosa, 282 ~ 303), and the effect of Wassong on the natural killer cells of the rat (Yang, Seo Hyun, Duk-Ho Kim, Woo-Jung Woo, etc. Effects of Yeongji, Sanzago, , 10: 103 ~ 114), and a case report of uterine cancer using Wassong. Until now, the components of the salmon that have been isolated and reported include triterpenoids such as friedelin, epi-friedelanol, glutinone, glutinol, Sterol-based substances such as? -Sitosterol and campesterol, aromatic acids such as 4-hydroxybenzoic acid, 3,4-dihydroxybenzoic acid and gallic acid, (2): 78-84; Park HJ et al. Kor J Pharmacogn, 1994, 25 (1): 20-24; Park JJ et al. et al., Nat Prod Sci, 2000, 6 (3): 117-121).
As mentioned above, there is no example of using the rice as the material of bread even though the rice is useful.
It is an object of the present invention to provide a bread and a method for manufacturing the bread which can increase the long-term preservability of bread and increase the flavor by using the bean curd as a material of the bread.
In order to attain the above object, the bread of the present invention comprising the feed and the cocoa is formed by baking a kneaded mixture of 100 parts by weight of the base composition and 0.5 to 5 parts by weight of the wort powder or the wort extract, 10 to 30 parts by weight of yellow crane, 100 to 150 parts by weight of whole egg, 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch syrup, 3 to 6 parts by weight, and cocoa powder 10 to 16 parts by weight.
The wort extract is extracted by adding at least one extraction solvent selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol or a mixture thereof to the feed.
The wort extract is extracted from a fermented product obtained by fermenting at 10 to 30 ° C for 1 to 6 months after mixing 40 to 60 parts by weight of brown sugar with respect to 100 parts by weight of raw wort.
In order to accomplish the above object, the present invention provides a method for preparing bread containing cocoa and wax, comprising the steps of: preparing a base composition; Mixing 0.5 to 5 parts by weight of an unwashed powder or a waxy extract with respect to 100 parts by weight of the base composition to obtain a dough; Injecting the dough into a mold; Baking the shaped mold in an oven at 160 to 200 DEG C for 10 to 30 minutes; Wherein the base composition comprises 10 to 30 parts by weight of yellow crane, 100 to 150 parts by weight of egg shell, 80 to 120 parts by weight of sugar, The composition is composed of 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch syrup, 3 to 6 parts by weight of baking powder and 10 to 16 parts by weight of cocoa powder.
In the freezing step, a coating liquid obtained by mixing a sweet potato milk solution and a fresh goat extract is coated on the surface of the bread and then frozen.
As described above, according to the present invention, as a material of bread, it is possible to enhance the flavor of the bread and enhance the nutritional content by adding the raw material such as wafers and cocoa.
In addition, the present invention can inhibit the growth of harmful microorganisms and improve the preservability of bread.
Hereinafter, bread and cocoa-containing bread according to a preferred embodiment of the present invention and a method for producing the bread will be described in detail.
The bread according to an embodiment of the present invention is formed by baking a kneaded mixture of 100 parts by weight of a base composition and 0.5 to 5 parts by weight of a worspread powder or a wormwood extract in a mold. The bread can be made in various shapes and sizes depending on the shape of the mold.
Orostachys japonicus is a perennial herbaceous plant of Crassulaceae, and its height is more than 30㎝ and it is meat quality. In the present invention, the feed is used in the form of a powder or an extract. Wassong powder or wort extract can use various organs or parts of wastes (such as leaves, flowers, stems, husks and seeds).
The wars powder is obtained by drying and pulverizing raw raw material. Preferably from 100 to 300 mesh size.
The extract of Wassong is obtained, for example, by adding an extraction solvent to the dried Wassong. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.
As an example of the extraction, an extraction solvent may be added in an amount of 6 to 20 times by weight of the extraction solvent, and then subjected to hot water extraction or cold extraction or warm-up extraction at 20 to 150 ° C for 1 to 24 hours. It goes without saying that the extract obtained by using the extraction solvent can be obtained in the form of powder through filtration, vacuum concentration, freeze-drying, spray drying or the like.
Another example of an extract of Wassong is extracted from the fermented product. For example, 40 to 60 parts by weight of brown sugar is mixed with 100 parts by weight of fresh raw fish and then extracted from the fermented product fermented at 10 to 30 ° C for 1 to 6 months.
Fermentation can be performed by inoculating a fermentation strain into a mixture of wattos and brown sugar. 0.01 to 0.5 parts by weight are inoculated with respect to 100 parts by weight of a mixture of a fermentation broth and a mixture of brown sugar and brown sugar. Saccharomyces cerevisiae can be used mainly as a fermenting bacteria.
After the fermentation process is completed, the fermented product, which is a mixture of liquid and solid, can be finely grinded and homogenized by a pulverizer, followed by centrifugation to obtain a Wassong extract.
In the present invention, the antioxidant activity of Wassong is excellent and inhibits rancidity and alteration of bread.
The production method for producing bread according to the present invention will be described step by step.
1. Base composition step
First, a base composition containing wheat flour is prepared.
As an example of the base composition, 10 to 30 parts by weight of yellow crane, 100 to 150 parts by weight of total egg, 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch, 3 to 6 parts by weight of baking powder and 10 to 16 parts by weight of cocoa powder are mixed and mixed thoroughly with an agitator so that the whole mixture is evenly mixed.
Use flour as flour. And the egg yolk means egg yolk, and egg yolk means egg yolk and egg yolk together. The juice and cocoa contained in the base composition serve to enhance the flavor of the bread.
2. Wax addition step
Next, the wastepaper or wort extract is added to the base composition. For example, 0.5 part by weight to 5 parts by weight of the wort powder or the wort extract is added to 100 parts by weight of the wort to obtain a dough. If the content of the feed is less than 0.5 parts by weight, the effect is insignificant. If the content exceeds 5 parts by weight, the taste of the bread may be deteriorated.
The extract can be added in liquid or powder form.
3. Injection Molding Step
The dough is added to the dough.
Depending on the shape of the mold, the shape of the bread can be varied.
4. Baking Step
Put the dough into the oven and mold the baking mold to make a certain shape of bread.
The temperature of the oven can be baked at 160 to 200 DEG C for 10 to 30 minutes.
5. Refrigeration stage
After baking, the bread separated from the mold is packed and frozen. For example, the bread may be quenched in a freezer of -40 to -60.
As such, since the bread is stored in a frozen state, it is advantageous to manufacture and circulate a large amount of bread at a time. The bread is circulated in the frozen state, and the consumer can thaw it. In addition, the frozen bread can be thawed and then distributed.
In another embodiment of the present invention, a coating agent may be applied to the surface of the bread before freezing. A coating agent may be a mixture of a sweet potato liquid and a fresh water extract.
Sweet potato is a perennial herb that grows in Korea across the country. Sweet potatoes are highly productive crops because their yield per unit area is much higher than other crops.
These sweet potatoes are representative alkaline foods containing large amounts of fiber and starch, and are widely known as health foods that are very beneficial to the human body. The main ingredient of sweet potato is carbohydrate, and most of it is starch, and it contains many carbohydrates such as vitamin A, vitamin B, vitamin C, niacin, yaffine, fiber, monosaccharide, glucose and fructose.
In particular, the sticky white milky lotion that comes out when cutting sweet potatoes can increase the long-term preservability of the bread along with the salty taste. In addition, jalapin contained in the emulsion promotes intestinal motility, and has the effect of improving digestive problems and constipation.
The sweet potato can be cut to obtain the emulsion discharged from the cross section, or the sweet potato can be pressed to obtain the emulsion. The wakoshi extract is the same as described above. For example, the extract may be extracted by adding an extraction solvent, followed by filtration to obtain a liquid wastes extract.
Mix the sweet potato liquid with the fresh extract to make a coating solution. As an example, 1 to 10 parts by weight of a sweet potato liquid is mixed with 100 parts by weight of the watson extract.
The prepared coating solution is spread evenly on the surface of the bread using an atomizer and then frozen.
The coating solution applied on the surface of the bread serves to inhibit rancidity and harmful bacteria that may occur during the defrosting process of the bread.
On the other hand, instead of applying the coating liquid to the surface of the bread, it can be applied to the inner surface of the wrapping paper.
Hereinafter, the present invention will be described in detail with reference to the following examples. This is for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited to the following examples.
(Example 1)
The base composition was prepared by mixing 235 g of flour powder, 50 g of yellow crab, 300 g of sugar, 235 g of sugar, 235 g of butter, 110 g of juice, 90 g of starch syrup, 10 g of baking powder and 30 g of cocoa powder. Then, 25 g of the dried powder, which had been pulverized to a size of 200 mesh, was added to the base composition, followed by mixing to obtain a dough.
The resulting dough was poured into a mold, placed in an oven, and baked at 185 ° C for 15 minutes. The bread was separated from the mold, packed in a polyethylene wrapper, and frozen in a -50 ° C freezer.
(Example 2)
The bread was prepared in the same manner as in Example 1 except that the coating liquid was applied to the surface of the bread, and the bread was packaged and frozen.
The coating solution was prepared by mixing 5 g of Sweet Potato oil with 50 g of Wakoshi extract. Water extracts were prepared by adding 10 times by weight of water to the dried seaweeds, extracting hot water at 90 ° C for 6 hours, filtering out solid matters with filter paper. Sweet potato milk was collected from the section cut from fresh sweet potatoes and used.
(Comparative Example)
The bread was prepared in the same manner as in Example 1, except that the base composition to which the worshon powder was not added was injected into a mold to prepare bread.
<Sensory Test>
The breads of Examples 1 and 2 were thawed at room temperature (20 ° C). The thawed bread was cut into a size of 2 cm x 2 cm x 2 cm and a sample was prepared. 20 panelists were selected and two samples were presented at a time, and the appearance, flavor, taste, and overall preference of the bread were evaluated by the following 5 point scale method with the number of repetition being 3 times in 10 times. The sensory test results are shown in Table 1 below.
As shown in Table 1, Example 1 showed good scores on appearance, flavor, and taste. In the case of Example 2, the score was somewhat lower than that of Example 1, but there was no significant difference.
Thus, it can be seen that the present invention can produce a bread having a good flavor and that the flavor does not deteriorate even if a coating liquid is applied to the surface. Therefore, it was shown that the bread can be improved in functionality while keeping the flavor.
<Conservation experiment>
In order to examine whether the preservability could be increased, the breads of the examples and the comparative examples were left at room temperature for 3 days and then the number of general bacteria was measured. For the measurement of bacterial count, 5g of the bread crumb was transferred to a sterile homogenizer and mixed in 45ml of 0.5% peptone solution for 1 minute. This solution was again diluted with 0.5% peptone solution and 0.1 mL of diluted solution was plated on plate count agar and incubated at 35 ° C. The results of the strain count after culturing are shown in Table 2 below.
From the results of Table 2, it can be seen that Examples 1 and 2 have the effect of inhibiting bacterial growth, as compared with the case of Comparative Example. Particularly, in the case of Example 2, the bacterial growth inhibition effect was remarkably excellent. This shows that the addition of the feedstock to the raw material during the preparation of the bread shows that it has a bactericidal effect, and that when the coating solution is applied to the surface of the bread, the bactericidal effect is further increased. In addition, sweet potato liquid used as a coating solution and synergistic effect of mutual synergistic effect are expected to greatly increase antioxidant and antimicrobial activity when used in a mixed state.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.
Claims (5)
The base composition is prepared by mixing 10 to 30 parts by weight of yellow crane, 100 to 150 parts by weight of sugar, 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch, 3 to 6 parts by weight of a baking powder, and 10 to 16 parts by weight of a cocoa powder.
Mixing 0.5 to 5 parts by weight of an unwashed powder or a waxy extract with respect to 100 parts by weight of the base composition to obtain a dough;
Injecting the dough into a mold;
Baking the shaped mold in an oven at 160 to 200 DEG C for 10 to 30 minutes;
And a freezing step of packaging and freezing the bread separated from the forming mold,
The base composition is prepared by mixing 10 to 30 parts by weight of yellow crane, 100 to 150 parts by weight of sugar, 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of butter, 40 to 60 parts by weight of juice, 30 to 50 parts by weight of starch, 3 to 6 parts by weight of baking powder, and 10 to 16 parts by weight of cocoa powder.
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| KR20120086623A (en) | 2011-01-26 | 2012-08-03 | 에스엘비코리아(주) | Siberian ginseng extract containing functional composition of bread and sandwiches prepared by this manufacturing method |
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| KR20120086623A (en) | 2011-01-26 | 2012-08-03 | 에스엘비코리아(주) | Siberian ginseng extract containing functional composition of bread and sandwiches prepared by this manufacturing method |
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