KR20170039862A - The method of manufacture for garlic bread - Google Patents

Abstract

The present invention relates to a method for producing garlic bread comprising 25 to 32% by weight of a high strength, 10 to 15% by weight of pulverulent powder, 3 to 6% by weight of sugar, 0.1 to 0.4% by weight of weighing agent, 2 to 4% A first step of mixing the materials of 0.5 to 1.5 wt% of sunflow salt, 7 to 10 wt% of egg, 15 to 20 wt% of water, 5 to 8 wt% of natural east shower species and 18 to 23 wt% of butter. The ingredients were mixed in a kneader and mixed for 2 minutes at low speed and 3 minutes at medium speed. The kneaded dough was kneaded until sticky, and the resulting kneaded mixture was fermented for 40 minutes at a temperature of 28 ° C and a humidity of 75% ; The fermented dough is folded three times three times and folded to activate the kneading state. After punching, the fermented dough is fermented at room temperature for 20 minutes. The fermented dough is rounded to a total length of 22 cm and cut into two pieces of 11 cm, 3 steps; And garlic butter was wrapped in the middle of 11 cm of the kneaded batter and wrapped. The kneaded batter was cut into 25 cm and turned into a 25 cm denier. The denier was divided into 10 equal parts and placed in a silver foil mold. The oven was heated to 180 ° C. and 220 ° C. And a fourth step of gouging and firing for 14 minutes. Therefore, it has a soft, chewy taste, antioxidant effect, antioxidant and skin beauty effect, and garlic which is effective for preventing dementia, so that garlic sauce is deeply added in the bread to provide a texture and provide healthful benefit.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to garlic bread,

The present invention relates to a method for producing garlic bread, and more particularly, to a method for producing garlic bread, which comprises a garlic sauce having a soft, chewy taste, antioxidant activity, antioxidant and skin- ≪ / RTI > and providing a healthful benefit.

In addition, the present invention is to provide a chemically-produced material which is superior in taste, flavor, color, nutrients and the like to satisfy consumers' taste, and is provided as a main material and a material for a human body, And to provide a differentiated palatable product.

Generally, bread is made by adding various additives based on flour and kneading it in an oven. It is divided into various kinds of bread according to the additives to be added and the form of the bread.

As the Western culture enters and rapidly changes, the eating habits are changing with the bread-based meals that are easier to eat than the rice-based meals that take longer preparation time.

On the other hand, the bread is provided with various kinds of recipes depending on the substance to be added. In case of garlic bread, it is formed by using garlic cream and garlic topping. As for garlic, the main ingredient of garlic bread, garlic is a perennial Herbaceous plants. It is a plant that is often cultivated, has a unique scent, is wrapped with light brown-skinned leaves, and contains 5 or 6 small animals inside.

Garlic is said to be effective against various diseases in Chinese ancient medicine (medicine book), and it is classified as a medicinal product which does not harm the body even if long-term garlic is taken in "mountain peach". In China, it has been said that sterilization, dressing (rectum), each one, pertussis, pulmonary tuberculosis, and tannery are effective.

In Huhjun's "Dongbibogam", garlic is "warm in nature, very tasty, and poisonous. Remove boils and eliminate customs and bad aura. Remove cold and wind, strengthen the spleen and warm the stomach. It heals the muscles twisting while puking and diarrhea. It prevents infectious diseases and kills pests. "

According to Sagang medical science, garlic warms the cold body and enlarges the peripheral blood vessels. Therefore, the digestive function and the circulation function are improved when the cold hands and feet of the belly are consumed. However, Soyangin (Soyang people) with a lot of heat, garlic, and overdose can worsen the disease, so be careful.

Garlic contains about 20% carbohydrates, most of which is scrotos. It also contains a component called alanine, which is a kind of amino acid.

A representative component of garlic is the sulfur compound called allin. Alin has no scent, but when garlic tissue breaks down, Alin acts with an enzyme called Alinase, which is in the tissue, to become a self-defense substance, allicin.

Alicin has a strong antiseptic and antibacterial action, killing food poisoning bacteria and killing Helicobacter pylori causing gastric ulcer. Alicin also helps digestion, increases immunity, and lowers cholesterol levels. When Alicin is combined with Vitamin B1, it is converted to Alitalia to help you recover from fatigue and improve your tincture.

Garlic contains a variety of sulfur compounds in addition to allysine, and methylcysteine is known to inhibit liver and colon cancer. Sulfur compounds also have antioxidant action to remove active oxygen. In addition, garlic absorbs and stores selenium in the soil, and selenium is also known to prevent cancer.

When the raw garlic is chewed or leavened, the cells are destroyed, and the allyl is converted to allysine or diallyl disulfide by enzymatic decomposition to give a strong smell. The odor component of this garlic removes meat from fishy smell, enhances the taste of meat and helps digestion.

Alicin, one of the odor components of garlic, combines with vitamin B1 to form alitiamine, which has the same action as vitamin B1 but is more easily absorbed. Therefore, garlic has a great effect in preventing angiopathies, and alicin has a powerful sterilizing effect, which is remarkable in bactericidal effect against tubercle bacillus, phytohemorrhagic fungi, germs and gonococci.

Accordingly, the inventors of the present invention have completed the present invention by developing a snack food which can be easily ingested by providing a new product with garlic cream and garlic topping familiar to Koreans.

[Related Technical Literature]

1. Garlic bread manufacturing method (Patent Registration No. 10-1517105)

2. Semi-baked baguette for home bakery and method for manufacturing the same (Par-Baking Baguette for Home bakery and Method thereof) (Patent Application No. 10-2008-0083350)

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and its object is to provide a garlic sauce having a soft, chewy taste, antioxidative action, anti-aging and skin- To provide a texture and a healthful benefit.

In addition, the present invention is to provide a chemically-produced material which is superior in taste, flavor, color, nutrients and the like to satisfy consumers' taste, and is provided as a main material and a material for a human body, And to provide a differentiated palatable product.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, a method of manufacturing a garlic bread according to an embodiment of the present invention is characterized in that the garlic bread comprises 25 to 32% by weight of a strong fraction, 10 to 15% by weight of a pulverized powder, 3 to 6% A mixture of 2 to 4% by weight of yeast, 0.5 to 1.5% by weight of salt, 7 to 10% by weight of egg, 15 to 20% by weight of water, 5 to 8% by weight of natural yeast- A first step; The ingredients were mixed in a kneader and mixed for 2 minutes at low speed and 3 minutes at medium speed. The kneaded dough was kneaded until sticky, and the resulting kneaded mixture was fermented for 40 minutes at a temperature of 28 ° C and a humidity of 75% ; The fermented dough is folded three times three times and folded to activate the kneading state. After punching, the fermented dough is fermented at room temperature for 20 minutes. The fermented dough is rounded to a total length of 22 cm and cut into two pieces of 11 cm, 3 steps; And garlic butter was wrapped in the middle of 11 cm of the kneaded batter and wrapped. The kneaded batter was cut into 25 cm and turned into a 25 cm denier. The denier was divided into 10 equal parts and placed in a silver foil mold. The oven was heated to 180 ° C. and 220 ° C. And a fourth step of gouging and firing for 14 minutes.

The garlic bread according to the present invention is characterized in that the mixture of the first step comprises 28.9% by weight of high-strength, 12.4% by weight of powder, 4.1% by weight of sugar, 0.2% by weight of metering agent, 2.1% 8.2% by weight of eggs, 16.5% by weight of water, 6.2% by weight of a natural yeast-type shower and 20.6% by weight of butter.

The garlic butter according to the present invention is prepared by mixing 33.7% by weight of unleaded butter, 22.5% by weight of crude oil, 3.4% by weight of garlic powder, 1.1% by weight of crab paste and 39.3% .

The garlic bread manufacturing method according to the present invention has a soft, chewy taste, antioxidant effect, anti-aging effect and skin-beauty effect. The garlic sauce having the effect of preventing dementia is added to the garlic sauce so that the garlic sauce is deeply added in the bread, Provide help.

In addition, the method of producing garlic bread according to another embodiment of the present invention is a chemically manufactured raw material, which provides taste, flavor, color, nutrients and the like, Provide as a supplement to help the health of the human body, and provide differentiated praise.

In addition, the method of manufacturing garlic bread according to another embodiment of the present invention can easily grasp garlic, which is hard to take, by making bread using garlic, and encourage consumers to purchase garlic bread, Can be increased, and garlic consumption can be promoted.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a process for producing garlic bread according to the present invention; FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

A representative component of the garlic in the garlic bread of the present invention is a sulfur compound called allin, which has no scent, but at the moment when the garlic tissue is broken, the algin acts on the enzyme called alanase, which is contained in the tissue, Alicin is a powerful antiseptic and antibacterial agent, killing food poisoning bacteria and killing Helicobacter pylori causing gastric ulcers.

In addition, alicin helps digestion, increases immunity, and lowers cholesterol levels. When Alicin is combined with Vitamin B1, it is converted to Alitalia to help you recover from fatigue and improve your tincture.

The major components of garlic are vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, iron, phosphorus, zinc and selenium, with 20% carbohydrate, 3.3% protein, 0.4% fat, 0.92% , And alicin.

Therefore, garlic gives vitality to the action of heart and muscle, expand blood vessels close to the surface of the body, and warm blood is introduced well, so it has the effect of protecting the surface temperature of the body, It is also effective in the prevention and treatment of dementia. The garlic has a potassium component. It is effective to prevent the oxidation of the body and prevent the production of peroxide. It releases the natrium in the blood, normalizes blood pressure, promotes the secretion of insulin, and helps prevent diabetes.

The garlic bread making method of the present invention is mainly configured to produce garlic bread including a material mixing step, a kneading step, a fermentation step, a punching and dividing step, a molding step, and a baking step.

Hereinafter, a detailed description of the above steps will be made with reference to the accompanying drawings. FIG. 1 is a flow chart illustrating a process for manufacturing garlic bread according to the present invention.

1. Garlic bread manufacturing process

(1) Material mixing step

Mix dough, flour, sugar, a metering agent, raw yeast, sun salt, eggs, shower seeds and butter to get dough.

The weight of the dough is 25 to 32% by weight, 10 to 15% by weight of the pulverized powder, 3 to 6% by weight of sugar, 0.1 to 0.4% by weight of the weighing agent, 2 to 4% by weight of raw yeast, 0.5 to 1.5% 7 to 10% by weight of eggs, 15 to 20% by weight of water, 5 to 8% by weight of a natural yeast-type shower and 18 to 23% by weight of butter are mixed and kneaded.

The above-mentioned strength powder is used to make bread having a high content of gluten by 35% or more when the water is kneaded, which is responsible for the expansion of the bread tissue, and provides soft and unique aesthetics of the kneaded tissue.

The metering agent acts on the yeast to facilitate fermentation when fermenting with yeast, to improve the color of the bread, to increase the volume, and to delay the aging process of the starch change. A large amount of cultured yeast The fermentation time is so short that the fermentation process does not naturally produce necessary components in the slow fermentation process. In order to compensate for the low fermentation products required, the chemical components such as potassium bromate and ammonium phosphate are supplemented with flavor and flavor The artificial additives are included to increase the volume of the bread, improve the texture, improve the texture of the bread, soften the inside of the bread, maintain fresh taste for a long time, stabilize the baking work and shorten the working time .

The sourdough (Sourdough Young, Sauerteig Germany) is a natural yeast, and because the yeast and lactobacillus are also present in the sourdough, there is a unique acidity in the baked bread and the baked bread which suppresses the propagation of the germs and provides a good environment for the yeast. It plays an important role for long preservation.

Meanwhile, in another embodiment of the present invention, the composition of the dough includes 28.9% by weight of high-strength, 12.4% by weight of powder, 4.1% by weight of sugar, 0.2% by weight of metering agent, 2.1% It is preferable that it is composed of 0.8% by weight of salt of sun, 8.2% by weight of eggs, 16.5% by weight of water, 6.2% by weight of natural yeast-bearing species and 20.6% by weight of butter.

(2) Dough stage

The above strengths are 25 to 32% by weight, 10 to 15% by weight of pulverized powder, 3 to 6% by weight of sugar, 0.1 to 0.4% by weight of weighing agent, 2 to 4% by weight of raw yeast, 0.5 to 1.5% 10 to 20% by weight of water, 15 to 20% by weight of water, 5 to 8% by weight of a natural-born shower head and 18 to 23% by weight of butter were mixed in a kneader and mixed for 2 minutes at low speed and 3 minutes at medium speed. Mix until the stickiness is complete to complete the dough.

(3) Fermentation step

The finished dough is fermented at a temperature of 27 ± 1 ° C and a relative humidity of 70% to 80% for 30 minutes to 60 minutes, preferably at a temperature of 28 ° C and a relative humidity of 75% for 30 to 40 minutes.

(4) Punching and splitting steps

After the fermentation step, the kneaded product which has been fermented for 40 minutes is superimposed three times three times and folded to activate the kneading state. After punching, it is fermented at room temperature for 20 minutes.

The dough is fermented through the punching process and cut into pieces with a total length of 22 cm and cut into two pieces of 11 cm.

(5) Forming step

Garlic butter is wrapped in the middle of the 11 cm of the kneaded batter, wrapped in the middle of the split batter, cut into 25 cm invert and cut into dices of 25 cm.

More specifically, the garlic butter contains 32 to 36% by weight of unleaded butter, 20 to 25% by weight of unrefined butter, 20 to 50% by weight of unrefined butter, 3 to 5% by weight of garlic powder, 1 to 2% by weight of crab parsley and 35 to 43% by weight of garlic. The above-mentioned six garlic is sliced or sliced well.

According to another embodiment of the present invention, the garlic butter is mixed with 33.7% by weight of unleaded butter, 22.5% by weight of unleavened butter, 3.4% by weight of garlic powder, 1.1% by weight of dried crab, and 39.3% by weight of six- .

(6) Sintering step

The kneaded material cut into the mold is placed in an oven at 180 ° C and 220 ° C, and bake for 13 to 17 minutes.

2. Example

The preparation ratio of the main composition was set as shown in Table 1, and garlic bread was prepared under the same conditions (unit weight%).

Garlic bread preparation division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Strong 29.2 29.4 28.9 28.7 28.8 29.5 weak flour 11.4 11.3 12.4 12.8 12.3 11.9 Sugar 4.5 4.3 4.1 4.1 4.3 4.2 Metering agent 0.3 0.3 0.2 0.2 0.2 0.3 Saint Joseph 2.1 2.1 2.1 2.1 2.1 2.1 Sun salt 0.9 0.8 0.8 0.7 0.7 0.8 egg 8.2 8.2 8.2 8.2 8.2 8.2 water 17.5 17.5 16.5 15.8 15.5 16.1 Shower species 6.2 6.2 6.2 6.2 6.2 6.2 butter 19.7 19.9 20.6 21.2 21.7 20.7

Garlic butter was prepared as shown in Table 2, and garlic bread was prepared in the middle of the batter to prepare garlic bread (unit weight%).

Garlic butter production ratio division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Unleaded butter 35.8 34.5 33.7 32.2 31.8 31.5 Condensed milk 23.5 22.4 22.5 23.4 24.6 24.2 Garlic powder 3.1 4.1 3.4 3.7 3.2 3.5 Gun parsley 1.1 1.1 1.1 1.1 1.1 1.1 White garlic 36.5 37.9 39.3 39.6 40.2 39.7

The composition was compounded at a ratio of each of the above examples to 100% by weight of the kneaded product to form a kneaded product. The dough was fermented in a fermentation chamber having a humidity of 75% and a dry heat of 28 ° C for 30 to 40 minutes. Then, the dough was squeezed to 22 cm, and the resulting mixture was divided into two pieces of 11 cm and garlic butter was placed in the middle of 11 cm. And the dough was placed in an oven at 180 ° C. and 220 ° C. in the top of the dough. The dough was baked for 14 minutes.

The outer surface and the cross section of the garlic bread prepared according to the mixing ratio of the batter in Table 1 and the garlic butter blend ratio in Table 2 were compared and evaluated

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Fermentation state +++ ++++ +++++ +++++ +++ ++ Shell surface ++ ++++ ++++ ++++  +++ ++ color ++ +++ ++++ +++  +++ ++

Code: +++++ Very good ++++ Good +++ Moderate ++ Poor + Very bad

Table 3 shows the comparison of the appearance of each garlic bread prepared according to the blending ratios of Tables 1 and 2. The 'fermented state' of the division indicates the extent to which the bread was evenly swollen, and the 'skin surface' And the color is the color of the outer surface of the bread, indicating the extent to which the caramelization proceeds.

In the comparative evaluation of the outer surface and the cross section according to the composition ratio in the production of the garlic bread according to the present invention, the composition of the dough of Example 3 shown in Tables 1 and 2 was 100 wt% The water content of the flour was about 28.9% by weight, the flour content of 12.4% by weight, the sugar 4.1% by weight, the weighing agent 0.2% by weight, the raw yeast 2.1% by weight, the salt 0.8% by weight, the egg 8.2% By weight and 20.6% by weight of butter, and the garlic butter shown in Table 2 contains 33.7% by weight of unleaded butter, 22.5% by weight of condensed butter, 3.4% by weight of garlic powder, 1.1% by weight of crab paste, And 39.3% by weight of garlic were evaluated as the best.

3. Sensory Evaluation

To compare the quality of each garlic bread prepared in Examples 1 to 5 and Comparative Example 1, 20 sensory test agents having a sensory test of 3 years or more in food-related fields (20 persons in their 30s and 10 persons in their 30s ) Were examined by measuring the appearance, taste, texture, and overall taste of the bread by the 5-point scale method, and the results are shown in Table 4 below.

Sensory test result Item Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Exterior 4.3 4.3 4.5 4.5 4.3 3.9 flavor 4.1 4.4 4.6 4.5 4.2 3.7 Texture 3.9 4.6 4.7 4.6 4.4 3.2 Likelihood 4.1 4.4 4.9 4.4 4.2 3.1

The results of the sensory test for each item in Table 4 are the values rounded off to the second decimal place after dividing the total number of sensory test agents by the number of sensory test agents. The higher the value, the better the sensuality.

As can be seen from the results of Table 4, 28.9% by weight, 12.4% by weight of sugar, 4.1% by weight of sugar, 0.2% by weight of measuring agent, 2.1% by weight of raw yeast, 0.8% Of garlic butter, 8.2% by weight of eggs, 16.5% by weight of water, 6.2% by weight of natural yeasted shower species and 20.6% by weight of butter and garlic butter were mixed with 33.7% by weight of unleaded butter, 22.5% The garlic bread of Example 3, which was prepared with 3.4% by weight of flour, 1.1% by weight of crab parsley and 39.3% by weight of six garlic, was evaluated to be superior in terms of the sensory properties.

The invention being thus described, it will be obvious that the same way may be varied in many ways. Such modifications are intended to be within the spirit and scope of the invention as defined by the appended claims.

Claims (3)

0.1 to 0.4 wt.% Of a sugar, 3 to 6 wt.% Of a sugar, 0.1 to 0.4 wt.% Of a weighing agent, 2 to 4 wt.% Of a raw yeast, 0.5 to 1.5 wt.% Of a salt, 7 to 10 wt. , 15 to 20% by weight of water, 5 to 8% by weight of a natural yeast-type shower species and 18 to 23% by weight of butter.
The ingredients were mixed in a kneader and mixed at low speed for 2 minutes and at medium speed for 3 minutes. The kneaded dough was kneaded until sticky, and the finished dough was fermented for 40 minutes at a temperature of 28 ° C and a humidity of 75% ;
The fermented dough is folded three times three times and folded to activate the kneading state. After punching, the fermented dough is fermented at room temperature for 20 minutes. The fermented dough is rounded to a total length of 22 cm and cut into two pieces of 11 cm, 3 steps; And
Garlic butter was wrapped in the middle of 11 cm of the kneaded batter, wrapped in 25 cm of garlic butter, cut into 25 cm, cut into 25 cm, and placed in a silver foil mold. The oven was placed in an oven at 180 ° C and 220 ° C And a fourth step of gouging firing for 14 minutes.
The method according to claim 1,
The mixture of the first step
0.2% by weight of starch, 0.8% by weight of salt of starch, 8.2% by weight of egg, 16.5% by weight of water, 6.2% by weight of natural yeast % ≪ / RTI > and 20.6% by weight of butter.
The method according to claim 1,
The four steps of garlic butter
Wherein the mixture is composed of 33.7% by weight of unleaded butter, 22.5% by weight of condensed milk, 3.4% by weight of garlic powder, 1.1% by weight of crab parsley and 39.3% by weight of sixty garlic.

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