KR20170076536A - Method for preparing garlic bread - Google Patents

Abstract

The present invention relates to a garlic bread and a method for producing the same, and more particularly, to a garlic bread and a method of producing the same, which are useful for health, including at least one selected from garlic powder, garlic sauce and garlic paste, The present invention relates to a high-quality garlic bread which can maximize the flavor by making use of the garlic bread and its production method.

Description

{Method for preparing garlic bread}

More particularly, the present invention relates to a garlic bread comprising at least one garlic ingredient selected from among garlic powder, garlic sauce and garlic paste, and a process for producing the same.

Garlic is known to be beneficial to health because it contains valuable ingredients that control the function of the body as well as its role as a spice.

Garlic is important as a simple food, but has been studied with interest worldwide as a medicine, a raw material and a functional food.

The physiological activity of garlic has been reported to be antioxidant, anti-cancer, anti-thrombosis, prevention of hypertension, blood pressure lowering, anti-aging, cholesterol lowering, prevention of arteriosclerosis, hypoglycemia, hepatoprotective and liver disease treatment and antibacterial activity.

Garlic is generally composed of 63% moisture, 30% carbohydrate, 5.4% protein, 0% fat, 1.5% ash, 5.9% fiber, calcium 10mg, potassium 664mg, iron 1.9mg, phosphorus 164mg, sodium 3.0mg, vitamin B1 0.15 mg, vitamin B2 0.32 mg, vitamin C 28.0 mg, and niacin 0.4 mg.

Garlic is the world 's top 10 super food, ranked by the US Times magazine, and the US National Cancer Institute (NIC) has topped the list of food products that can reduce 70 - year - old bottles by 50 percent. This sulfuric compound including allicin present in garlic contributes to anti-cancer action and prevention, and it acts to prevent hypertension and activate cell, thereby stimulating the stamina, thereby preventing aging, expanding blood vessels and improving blood circulation. It has various functions such as anti-aging of skin, strong detoxification of cysteine and methionine, prevention of diabetes, prevention of cold, and relieving insomnia by promoting metabolism.

Garlic is applied to various types of processed foods due to its unique and strong taste and aroma, but most of its forms are limited to condiments, liquid tea, pickles (pickles). In addition, due to the strong taste and strong antimicrobial action of garlic itself, it is not easy to develop into processed products. It is necessary to pretreat garlic by pretreatment of garlic to various processed products while having functionality of garlic. Therefore, it is required to develop desserts that can meet various preferences of modern people by using garlic.

Garlic is partially consumed for pickling and dry processing, but more than 90% is used for biodegradation. However, in recent years, garlic has been processed into paste, powder or granule type, and the development of intermediate materials for foods has been attempted. However, when making baking, garlic is poorly suitable for baking due to difference in fermentability depending on the content of alicin contained in garlic. This is very limited.

Recently, the pursuit of diverse values of consumers about food safety, high quality, convenience, and health has demanded new changes in food production and processing. The 10-color 10-color era has come to consider the diversity and tastes compared to the simple past in food selection and consumption.

On the other hand, the consumption of rice is decreasing, while the consumption of bread is increasing, and the main consumer group is activating well-being baking as women and elementary / middle / high / college students. In addition, the consumption expenditure for bread among the households consuming more than 2 people per month for food consumption is increasing by 7% every year.

As the food is becoming more and more westernized, bread is now used as a stock with rice. Especially bread is enjoyed more easily than traditional rice and side dishes, so it is popular among busy modern people and children who are familiar with Western taste. Its consumption is increasing. These breads have high carbohydrate and fat content, which can cause many obesity and various adult diseases.

Recently, a variety of breads have been developed and marketed as functional breads, that is, health breads. Among them, there are garlic bread types, but they do not remove the bitter taste of garlic and simply cook it and add it to make bread. Therefore, when eating bread, the bitterness unique to garlic is not removed much, so the health is good but the flavor is not good. Garlic bread of the consumer is not receiving the choice.

Therefore, there is a desperate need for the development of bread that can provide health and tastes at the same time.

Korean Patent Application No. 10-2013-0142058

Accordingly, it is an object of the present invention to provide a high-quality garlic bread which is beneficial for health and can maximize the flavor by utilizing the fragrance of garlic even when the bitterness unique to garlic is removed, and a method for producing the same.

In order to achieve the above object, the present invention provides a garlic bread to which at least one selected from among garlic powder, garlic sauce and garlic paste is added.

The present invention also relates to (S1) a kneading step of mixing a flour, a garlic ingredient, yeast, sugar, salt, egg, skim milk, butter and water to form a dough; (S2) a primary fermentation step in which the dough is firstly fermented; (S3) a secondary fermentation step in which the primary fermented dough is degassed, divided, maintained and formed and then fermented; And (S4) baking the secondary fermented dough.

According to the present invention, it is possible to produce high quality garlic bread which is useful for health including garlic ingredient and which can maximize the flavor by utilizing the fragrance of garlic even when bitterness unique to garlic is removed.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a garlic bread prepared by adding garlic powder at different amounts according to an embodiment of the present invention. FIG.
FIG. 2 is a photograph showing an inside of a garlic bread prepared by varying the addition amount of garlic powder according to an embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in detail.

The present invention provides a garlic bread to which at least one selected from among garlic powder, garlic sauce and garlic paste is added.

Specifically, the garlic bread of the present invention can be prepared as follows.

First, the dough material is mixed to form a dough.

The dough material may be selected from a variety of ingredients used in conventional bread dough, such as flour, yeast, sugar, salt, egg, skim milk, butter and water Can be used. In the present invention, 100 parts by weight of wheat flour, 1.0 to 4 parts by weight of yeast, 5 to 10 parts by weight of sugar, 1 to 3 parts by weight of salt, 5 to 18 parts by weight of eggs, 2.5 to 3.5 parts by weight of skim milk powder, 5 to 10 parts by weight of butter, and 40 to 70 parts by weight of water.

In particular, in the present invention, the garlic ingredient is mixed with the dough material to impart the function of the garlic to the health, and it is possible to maximize the flavor by removing the spicy taste unique to garlic, I will.

The garlic ingredient may be used in the preparation of the garlic bread of the present invention in the form of garlic powder, garlic sauce, garlic paste and the like.

For example, the garlic powder is prepared by removing garlic clusters and washing firstly, slicing the garlic washed first to about 2 to 3 cm, secondly washing the sliced garlic to remove allysine, Drying the second washed garlic, and pulverizing the dried garlic. At this time, it is preferable that the secondary washed garlic is dried at 70 ~ 80 ° C for 24 hours. When the drying time is less than 70 ° C, alicin, which is a spicy ingredient of garlic, is not effectively removed and the remaining large amount of allysine may inhibit growth of yeast in the subsequent fermentation of garlic bread, resulting in poor fermentation expansion. , The increase of allysine content with increasing garlic content and yeast use only the amount of sugar necessary for development and the remaining amount of residual garlic may be decreased without increasing the fermenting power.

The garlic sauce may be a garlic sauce prepared by aging for 24 hours after mixing with margarine, mayonnaise, sugar, syrup, cream, salt, condensed milk, eggs, liver garlic and carrot. You can use it by sieving it or turning it into a mixer to make it smooth.

The garlic ingredient is contained in an amount of 2 to 6 parts by weight, more preferably 3 to 6 parts by weight, and most preferably 5 parts by weight, based on 100 parts by weight of the flour. When the content is less than 2 parts by weight, the functional, nutritive and sensory effects are insignificant due to the addition of the garlic ingredient. When the content is more than 6 parts by weight, the bread is hardly fermented and the batter is stretched, , Bread quality may be deteriorated due to hardness change. In addition, when the garlic ingredient is contained in an amount of 5 parts by weight, the most soft and moist garlic bread can be produced with optimum fermentation and swelling power, low hardness and moisture loss rate.

Such garlic ingredients are mixed with flour, yeast, sugar, salt, eggs, skim milk powder, butter and water which are ingredients of garlic bread dough to form dough.

At this time, among the dough materials, ingredients other than butter and water were first mixed, then water was added, and the mixture was firstly kneaded at low speed for 3 minutes and at medium speed for 2 minutes, followed by butter kneading for 1 minute at low speed and 2 minutes at medium speed The car is kneaded. At this time, the dough can be performed using a conventional kneader, and the temperature of the dough is maintained at 27 ± 0.5 ° C.

When the kneading is completed, primary fermentation is carried out for 60 minutes at a temperature of 30 2 캜 and a humidity of 85%.

After completion of the primary fermentation, the dough is divided into a suitable size, for example, 100 to 150 g, and the dough is dumped at room temperature for 10 minutes (bench time) and shaped into a predetermined shape.

The garlic bread may be shaped into a bar shape of 20 to 30 cm, and the bread may be used to equally divide the bread around the center, and to divide the bread into three or four portions in the longitudinal direction. When the bread is divided into two equal portions, the soft inner portion of the bread is exposed and the texture can be improved. If necessary, the topping ingredients are impregnated into the cut surface portion, so that the topping component can be deeply entrapped in the bread without being easily detached from the bread. good.

The molded dough is secondly fermented for 50 minutes under conditions of 30 2 캜 and a humidity of 85%.

After the secondary fermentation, the garlic bread dough may be further topped with garlic powder, garlic sauce, garlic flakes, cream cheese, parsley powder or the like, if necessary.

The topping may include topping one or more topping ingredients such as garlic powder, garlic sauce, garlic flakes, cream cheese, parsley powder and the like on the outer surface of the garlic bread dough. After cutting the outer surface of the garlic bread dough, Garlic flakes and cream cheese may be topped in a desired shape such as a date, zigzag, and then topped with a method of sprinkling garlic powder, parsley powder and mixed powder on the topping surface.

Then, the prepared garlic bread dough is baked in an oven maintained at a temperature of 190 to 200 ° C for 15 to 20 minutes to produce the garlic bread of the present invention.

The garlic bread of the present invention as described above is beneficial for health including garlic, and it can maximize the flavor of garlic bread by maximizing flavor by removing the bitter taste and spicy taste unique to garlic and utilizing the original flavor of garlic.

Hereinafter, the present invention will be described in more detail with reference to examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

Example 1 Change in Allysine and Algin Content with Drying Time

The outer surface of the garlic (Changhong Mountain) was removed, washed, and sliced to a thickness of 2 cm. Subsequently, the mixture was washed again with flowing water to remove alicin, which is a spicy ingredient, and then the water was removed and dried at 70 DEG C and 80 DEG C for 24 hours, and then pulverized using a pulverizer.

The allysine and allyl contents of the garlic powder dried at 70 ° C (A) and 80 ° C (B) for 24 hours, respectively, are shown in Table 1 below. The values in Table 1 are the mean ± standard deviation (n = 3).

As shown in Table 1, there was no difference in the content of algin in the case of garlic powder dried at 70 ° C (A) and 80 ° C (B) for 24 hours, but the content of allysine was 2.4 times lower than that of 70 ° C at 80 ° C And it was confirmed that the spicy taste decreased.

Example 2 Change in Expansion Force of Baking Ferment according to Alicin Content Difference

The fermented bread was prepared by using the garlic powder prepared by drying at 70 ° C (A) and 80 ° C (B), respectively, in Example 1, and the fermentation powers were compared. That is, the standard mixing ratio of the yeast fermented bread was such that 100 parts by weight of strong flour, 6 parts by weight of sugar, 2 parts by weight of salt, 3 parts by weight of skim milk, 5 parts by weight of butter, 1.3 parts by weight of instant yeast, Was performed by direct kneading according to the AACC 10-10A standard method. Garlic powder A and garlic powder B were added at a ratio of 3, 5, 7, and 10 parts by weight to the weight of the potato powder, respectively, to prepare bread. The bread dough was prepared by first kneading all the ingredients except butter in a Smart Mixer (DSM16P, Dae Young Confectionery Bakery Machinery, Korea) for 3 minutes at low speed (first stage) and 2 minutes at medium speed (second stage) And the mixture was kneaded at a low speed (first stage) for 1 minute and at a medium speed (second stage) for 7 minutes. At this time, the kneading temperature was maintained at 27 ± 0.5 ° C. The swelling power of the dough was measured after changing the volume of the bread dough for 60 minutes in a fermenter having a temperature of 30 ° C. and a relative humidity of 85% at a primary fermentation temperature of 100 g after kneading. The results are shown in Table 2 below.

As shown in Table 2, the bread dough produced by adding garlic powder A having a high content of allysine was significantly lower in fermentation force than garlic powder B added bread dough. In case of garlic powder B with low allysine content, the fermentation ability of garlic powder was higher than that of garlic powder added up to 5 parts by weight. This suggests that alicin, which is a spicy ingredient of garlic, inhibits the growth of yeast in the production of yeast fermented bread. In the case of garlic powder B, which has a low content of allysine, the content of sugar in the garlic powder It was judged that the yeast growth was promoted and the fermentation power was increased. However, the addition of more than 7 parts by weight of garlic powder B did not increase the fermentation power even though the sugar content was increased. The increase of garlic powder content and the increase of allysine content in yeast And then the rest remains in the form of the remaining party.

Example 3 Preparation of Garlic Bread Added with Garlic Powder Containing Low Alicin

The basic form of bread for the preparation of garlic bread was prepared from straight garlic bread in consideration of the consumption pattern of instant bread. In order to determine the optimum amount of garlic powder B containing low allysine suitable for producing garlic bread, . Garlic bread was prepared by weighing the ingredients, mixing garlic powder B, adding water, kneading at 27 ± 1 ° C, and then primary fermentation at 30 ° C and 85% humidity for 60 minutes. Then the gas was removed and the dough was divided into 120 g portions, which were then rounded and paused (10 minutes), molded to 20 to 30 cm, and then panned. Then, the mixture was fermented at 30 ° C and 85% humidity for 50 minutes, and then baked at 190 to 200 ° C for 15 to 20 minutes to produce garlic bread having different amounts of garlic powder added as in 1.

Determination of the optimum blending ratio of garlic bread with garlic powder B was determined after comprehensive evaluation of quality characteristics, total phenol contents, total flavonoid, functional ingredient contents such as aline, antioxidant activity, sensory evaluation (consumer preference test).

Example 4 Evaluation of Quality Characteristics of Garlic Bread by the Addition of Low Alicin Containing Garlic Powder

4-1. Bread burning loss rate, size, color, texture change

The baking loss rate of the finished bread was measured by dividing weight (120g) after the first fermentation and the difference in bread weight measured 1 hour after baking as a percentage of the divided weight before baking, and the breadth and breadth were measured. The chromaticity of crust and crumb of the bread was expressed as L (lightness), a (redness) and b (yellowness) values using a colorimeter (CM-3600d, Mnolta, Tokyo, Japan) , And the average value was repeatedly measured five times per each sample. The L, a, and b values of the standard white plate used were 98.90, -0.10, and -0.35, respectively.

 The texture of the bread was cooled at room temperature (25 ± 1 ° C) for 1 hour and then analyzed using adaptoe and 25 mm cylinder aluminum probe (P / 25) using a texture analyzer (TA-XT plus TA, Stable Micro Systems Ltd., England). force, 100g; strain, 50%; test speed, 17 mm / sec; data acquisition rate, 400 pps.

The results of baking loss and size of garlic bread with added low allysine containing garlic powder B are shown in FIG. 2 and Table 4 below.

As shown in Table 4, the burning loss rate was lower in the 3-weight portion and 5-weight portion than in the control without garlic powder, and the 7-weight portion was not significantly different from the control And the burning loss rate tended to increase with the addition of more. The transverse length of the final bread was similar to that of control and 3 weight part and 5 weight part, respectively. The length and height were higher in the case of the addition of 3 parts by weight and 5 parts by weight than in the control (refer to FIG. 2), and in the case of 7 parts by weight or more, increase in the content of allysine caused difficulties in the fermentation of the bread, And the bread quality was lowered due to the lowering of swelling power and swelling power.

The surface and internal chromaticity of the garlic powder-added bread are shown in Table 5 below.

As shown in Table 5, the L value (whiteness degree) decreased and the a value (redness) and b value (yellowness degree) increased, and the browning increased with increasing garlic powder addition ratio. These results suggest that the increase of sugar and protein content in garlic powder promotes the maillard reaction during the baking process. In addition, the surface color of bread of garlic powder added more than 7 parts by weight showed a very dark tendency.

The results of measuring the mechanical texture of the bread with garlic powder are shown in Table 6 below.

As shown in Table 6, the garlic powder added with 3 parts by weight of garlic powder and the powder with 5 parts by weight of garlic powder showed soft texture at a significantly lower value than the control without garlic powder, The hardness tended to increase. This result is consistent with the result of the expansion effect of dough fermentation according to the addition amount of garlic powder, the moisture loss rate and the size change of the final garlic bread, and in the case of the addition of 7 parts by weight or more, a low fermentation swelling power and size Of the total. Therefore, the lowest hardness value and moisture loss rate were observed in the garlic powder of 5 parts by weight, indicating that the most soft and moist garlic bread can be produced.

4-2. Changes in functional ingredient content and antioxidant activity

 The total phenolic content of bread with garlic powder was analyzed by Folin-Denis method, Allicin and Alliin analysis by HPLC and LC / MS / MS, respectively. DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma, USA). The radical scavenging activity was determined by 0.2 mL of water extract of a certain concentration (10 mg / mL), 2.0 mL of extraction solvent, 0.8 mL of 0.4 mM DPPH solution And the reaction was carried out for 30 minutes at room temperature. The absorbance at 520 nm was measured to determine the scavenging activity. As positive control, BHT (2,6-Di-tert-butyl-4-methylphenol) and ascorbic acid were used.

The functional ingredients and antioxidant activity of garlic powder added breads are shown in Table 7 below.

As shown in Table 7, the total phenol content and the alanine content of the bread prepared with different garlic powder addition tended to increase with increasing garlic powder addition rate, but all of the alicin was not detected. It was judged that the final garlic bread prepared by adding the low allysine - containing garlic powder B was completely burned at 190 ~ 200 ℃. The DPPH radical scavenging activity of the control group was lower than that of the garlic powder B supplemented group. The DPPH radical scavenging activity of the control group was lower than that of the garlic powder B supplemented group (15.4 ± 1.1% The DPPH radical scavenging ability tends to increase.

4-3. Sensory evaluation

The preference of garlic bread according to the addition ratio of garlic powder was examined and the results are shown in Table 8 below. The sensory test was performed on 20 persons. The number of samples to be tested at one time was 5 samples. All samples were presented and the 9 point sign scale method (very good (9 points), average (5 points), very poor (1 point) ) Was used for evaluation. The evaluation time was about 3 pm and the bread was served in a white dish for observation. After eating one sample, the mouth was rinsed with water and the next sample was evaluated.

As shown in the above Table 8, in the case of appearance, flavor, taste, and texture, the score of 8 points or more was higher than that of the control without garlic powder. The overall acceptability of garlic powder was higher than that of control (7.91 and 8.24) in garlic powder (3 parts by weight) and 5 parts by weight (5.4 parts by weight), respectively.

Example 5. Preparation of honey garlic bread containing garlic powder and garlic sauce

Garlic powder was used in bread dough, and garlic sauce, cream cheese, garlic powder, and parsley powder were used for topping. According to the formulation ratio shown in Table 9 below. The kneaded outer surface of the garlic bread secondly fermented in Example 3 was cut, the cream cheese was topped on the incision portion, and the garlic sauce aged for 24 hours was topped with a zigzag. Then, garlic powder and parsley powder were sprayed and baked at 190 to 200 ° C for 15 to 20 minutes to prepare a honey garlic bread.

Example 6. Nutritional composition and preference of honey garlic bread

The nutrient composition table of the above-prepared honey garlic bread is shown in Table 10 below.

Consumer preference test for honey garlic bread added with 5 parts by weight of garlic powder B was conducted and the results are shown in Table 11 below. The sensory evaluation was carried out by using the 9 point symbol scale method (9 points), normal (5 points) and very bad (1 point). The evaluation time was around 3:00 pm and the bread was served in a white dish for easy observation.

As shown in Table 11, the appearance, smell, taste, and texture of the honey garlic bread prepared in Example 5 showed a high score of 7.3 or more. In addition, the overall acceptability was evaluated as 7.4 points, and it was confirmed that the quality of honey garlic bread with 5 parts by weight of garlic powder B was superior.

Although the present invention has been described in terms of the preferred embodiments mentioned above, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also to be understood that the appended claims are intended to cover such modifications and changes as fall within the scope of the invention.

Claims (10)

Garlic bread to which at least one selected from among garlic powder, garlic sauce and garlic paste is added. (S1) mixing dough ingredients including wheat flour, garlic ingredients, yeast, sugar, salt, eggs, skim milk, butter and water to form a dough;
(S2) primary fermenting the dough;
(S3) degassing, dividing, maintaining and shaping the primary fermented dough and then secondary fermenting; And
(S4) baking the secondary fermented dough;
≪ / RTI > 3. The method of claim 2,
Wherein the garlic ingredient of (S1) is at least one selected from garlic powder, garlic sauce, and garlic paste. The method of claim 3,
The garlic powder
Removing the garlic shell and washing it first;
Slicing the primary washed garlic;
Removing the allysine by second washing the sliced garlic;
Drying the second washed garlic at 70 to 80 ° C for 24 hours; And
Pulverizing the dried garlic;
≪ RTI ID = 0.0 > 1. ≪ / RTI > 3. The method of claim 2,
Wherein the garlic ingredient of (S1) is contained in an amount of 2 to 6 parts by weight based on 100 parts by weight of the flour. 3. The method of claim 2,
The dough of (S1) comprises 100 parts by weight of wheat flour, 2 to 6 parts by weight of garlic, 1.0 to 4 parts by weight of yeast, 5 to 10 parts by weight of sugar, 1 to 3 parts by weight of salt, 5 to 18 parts by weight of egg, 2.5 to 3.5 parts by weight of butter, 5 to 10 parts by weight of butter, and 40 to 70 parts by weight of water. 3. The method of claim 2,
Wherein the primary fermentation of step (S2) is carried out at a temperature of 30 2 캜 and a humidity of 85% for 60 minutes. 3. The method of claim 2,
Wherein the secondary fermentation of step (S3) is carried out at a temperature of 30 2 캜 and a humidity of 85% for 50 minutes. 3. The method of claim 2,
Wherein the baking step (S4) is performed at 190 to 200 DEG C for 15 to 20 minutes. 3. The method of claim 2,
And then topping at least one selected from garlic powder, garlic sauce, garlic flakes, cream cheese and parsley powder on the dough surface after the second fermentation in the step (S3). .

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