KR20170114795A - Bread with yoghurt and carbonated water, and method for preparing thereof - Google Patents

Abstract

The present invention relates to a bread using yogurt and carbonated water and a method for producing the bread. More particularly, the present invention relates to a bread making method for preparing a bread using yogurt, carbonated water, A step of re-kneading the kneaded kneaded batter, a step of re-kneading the kneaded kneaded product, a step of primary fermenting the kneaded kneaded product, a step of dividing and intermediate fermenting the primary fermented kneaded product, And a step of secondary fermenting the molded and panned dough, and baking the secondary fermented dough.
According to the present invention, it is possible to improve the sensuality and taste of the bread by providing a bread having a texture, texture and texture that is soft, moist and chewy due to yogurt and carbonated water.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread made from yogurt and carbonated water,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a bread using yogurt and carbonated water and a method for producing the same, and more particularly to a bread having excellent texture, texture and flavor by adding yogurt and carbonated water to breads, .

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.

The bread most commonly consumed as the substitute for rice is bread, which is made by baking a dough based on flour, sugar, eggs, butter, baking powder or yeast.

In Korea, because of the high preference of such soft and moist muffins among breads, they are baked goods that are constantly sold at mass-produced bread makers and bakery specialty shops.

The muffins are made from baked dough based on eggs, sugar, flour, butter, yeast or baking powder. The name muffin is derived from 'mufflet', which means soft in French. Depending on the taste and ingredients It is classified into English muffins and American muffins depending on whether they are fermented or not. American type muffins are made by putting dough containing a swelling agent such as baking powder into a cup cake shaped frame and baking the English type muffin by using yeast to ferment the dough and baking it in a round and flat double sided frame. In Korea, muffins generally refer to American muffins, while English muffins are called English muffins.

The muffins are usually prepared by gently loosening the butter to a creamy state, adding sugar and salt, mixing the eggs, mixing the powder with the powder, kneading it into a cup-shaped mold and baking it in the oven do. In addition, it can be made by adding ingredients such as chocolate, nuts, cheese or dried fruit. Depending on the presence or type of the ingredients to be added, there are various types such as plain muffins, chocolate muffins, raisin muffins and cheese muffins.

On the other hand, the characteristics of fat required in food are very diverse, and in confectionery and baking, fat is used mainly to give a product a soft texture and flavor, creaminess, and anti-aging effect. However, the consumer's demand for low-fat products is increasing as the consumer's perception that the obesity caused by excessive fat intake causes various health problems such as hypertension and arteriosclerosis, in various characteristics of such fat. Thus, in the food industry, a number of fat replacers are being developed that maintain the diverse functional characteristics of fat applied to foods while lowering fat content.

However, when the existing fat-based system is used, the softness of the bread is decreased and the hardness is increased. When it is consumed, the hardness of the bread becomes harder than that of the conventional product, and the looseness in the mouth decreases, It is recognized that the quality of the product is lowered. The role of fat in the production of bread inhibits the interaction of proteins with water, and when the fat content is high, it results in a more moist finished product. Conversely, when reducing fat content, the bread is dry and cracked.

Accordingly, a method for improving the texture and texture of bread while lowering the fat content is required. As such prior art, Korean Patent Laid-Open No. 10-2014-0091085 has proposed a premix composition for producing muffins which shows high quality even at a low fat content and a muffin prepared using the same. The prior art described above used low-viscosity octenyl succinate starch or sodium octenyl succinate starch as a fat-based regimen, but the texture of the fat was not significantly improved by such a lipid system alone.

Korean Patent No. 10-1521231 proposes a natural fermented bread using Nuruk and Doenjang to improve its flavor and texture but has a disadvantage in that the flavor of bread is reduced due to mixed Nuruk and miso.

  Korean Patent Laid-Open No. 10-2010-0087513 proposes a method for producing a functional bread containing spirulina and a functional bread prepared thereby, so that the texture of the bread is improved by spirulina and the aging is delayed. However, there is a disadvantage in that the flavor of the bread is deteriorated due to the characteristic smell of Spirulina.

KR 10-2014-0091085 A KR 10-1521231 B1 KR 10-2010-0087513 A

Accordingly, an object of the present invention is to use soft carbonated water and yoghurt in the production of bread, so that the fat content of the bread is lowered, while the texture and texture are smooth, moist and cozy. It also improves the flavor of the bread, thus enhancing its sensuality and taste.

In order to achieve the above object, the bread using carbonated water and yogurt according to the present invention is characterized by including a strong powder, yogurt, carbonated water, condensed milk, raw yeast and butter.

Wherein the bread further comprises milk, glutinous rice flour, eggs, milk powder, sugar and salt, and the bread is a muffin which contains at least one topping of sausage, bacon, roast meat, vegetables, fruit, pancake, cream, Is added.

The composition according to claim 1, wherein 100 parts by weight of the high-strength component, 30 to 50 parts by weight of yoghurt, 5 to 15 parts by weight of carbonated water, 10 to 20 parts by weight of condensed milk, 3-6 parts by weight of fresh yeast, 15 to 30 parts by weight of butter, 5 to 15 parts by weight of glutinous rice powder, 30 to 50 parts by weight of glutinous rice powder, 10 to 50 parts by weight of egg, 2 to 5 parts by weight of powdered milk, 4 to 8 parts by weight of sugar and 1 to 3 parts by weight of salt.

The method of manufacturing bread according to the present invention comprises the steps of preparing a low-fat flour and preparing it, kneading the prepared high-fat flour with yogurt, carbonated water, condensed milk and fresh yeast, and adding the butter to the kneaded batter, Kneading the kneaded dough; primary fermenting the kneaded dough; dividing and intermediate fermenting the primary fermented dough; molding and panning the split and intermediate fermented dough; And secondary fermentation of the panned dough, and baking the secondary fermented dough.

 In the kneading step of adding yogurt, carbonated water, condensed milk and fresh yeast to the prepared high-fat milk, milk, glutinous rice flour, egg, powdered milk, sugar and salt are further added to knead. After the step of baking the kneaded batter, Filling the sausage, bacon, bulgogi, vegetables, fruit, pancake, cream, and ice cream with at least one topping.

According to the present invention, it is possible to improve the sensuality and taste of the bread by providing a bread having a texture, texture and texture that is soft, moist and chewy due to yogurt and carbonated water. It also has the advantage of keeping the moist and soft texture of the bread for a long time.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing a measurement of a baking material according to the present invention. Fig.
Fig. 2 and Fig. 3 are photographs of mixing the yogurt, carbonated water, condensed milk and fresh yeast in the high-strength powder according to the present invention.
4 is a photograph of kneading the dough shown in Fig. 3 by adding butter.
FIG. 5 is a photograph showing a state in which butter is added to prepare the first fermentation after the dough is completed. FIG.
FIG. 6 is a photograph showing a state in which the first fermentation of the dough according to the present invention is completed
7 is a photograph showing the division and intermediate fermentation state of the dough according to the present invention.
8 is a photograph showing a forming and panning state according to the present invention.
9 is a photograph showing a state in which the secondary fermentation according to the present invention is completed.
10 is a photograph showing a state in which baking according to the present invention is completed.
11 is a photograph showing a state in which the bread is dug in according to the present invention.
FIG. 12 is a photograph showing a state in which topping is filled in bread according to the present invention. FIG.

The most significant feature of the present invention is the use of yoghurt and carbonated water in the manufacture of bread. In other words, even if yogurt and carbonated water do not have a high fat content, the texture of the bread is soft, moist and chewy.

Conventionally, when the content of fat in baking is not increased, the texture and texture of bread are not good, and the preference of consumers is decreased. However, the present invention overcomes these disadvantages.

In addition, the use of carbonated water and yogurt has the advantage that the texture of the bread is maintained unchanged over a long period of time.

The present invention for this purpose, as mentioned above, uses carbonated water and yoghurt in the manufacture of bread. The bread in the present invention can be applied to various kinds of products fermented by utilizing yeast, but the most preferable form is to produce muffins.

Hereinafter, the present invention will be described in more detail.

The bread of the present invention is manufactured to include high strength, yogurt, carbonated water, condensed milk, raw yeast and butter.

The double strength flour is the most basic material of baking and is based on 100 parts by weight of the high strength powder in explaining the blending ratio of the present invention.

Yoghurt (Yoghurt) is a type of fermented milk, lactic acid bacteria inoculated in milk, fermented and solidified products. The yogurt helps dough to ferment and makes the texture and texture of the bread soft and moist. In the present invention, it is preferable to use a homemade yogurt, that is, a product not containing sugar, as the yogurt. However, when a commercially available product is used, it is suitable to use plain yogurt without sugar. In this case, the homemade yogurt is fermented by adding lactic acid bacterium to milk. Generally, milk is mixed with lactic acid bacterium and fermented at room temperature (22 to 25 ° C) for 20 to 30 hours and then cooled at refrigeration temperature (0 to 5 ° C) Preferably aged for 10 to 20 hours. This is because this method is able to maximize the yogurt's strong texture and lactic acid bacteria. At this time, the commercially available product can be used as the lactic acid bacterium species, and the added amount thereof is not limited.

When the amount of the yogurt is less than 30 parts by weight, the effect of the yogurt is insignificant. When the amount of the yogurt is more than 50 parts by weight, the excess amount of the yogurt is excessive, .

And carbonated water is made by dissolving carbon dioxide gas in water. Carbonic acid removes the smell of flour, that is, strong oil, and carbonic acid softens the texture of bread and also has a chewy texture. As the carbonated water, a variety of commercially available sugar-free sugars can be used, and the carbonated water can be directly manufactured and used by using a carbonated water production machine. In the present invention, the carbonated water is preferably used in an amount of about 5 to 15 parts by weight. If the content of carbonated water is too small, the texture and texture are hardly improved, and if it is excessive, dough and molding are difficult.

The above-mentioned condensed milk adds flavor to the bread and imparts a soft texture. It is also preferable to use a homemade condensed milk rather than a commercially available condensed milk. In order to prevent the density of the dough from being increased, it is preferable that the viscosity is higher than that of the common condensed milk. The milk can be prepared by heating for 15 to 30 minutes while heating the milk to 70 to 90 ° C. In addition, the condensed milk may be prepared by adding a little sugar. That is, milk and sugar at a weight ratio of 1: 0.01 to 0.1. The amount of the condensed milk is preferably about 10 to 20 parts by weight. If the amount of the condensed milk is too small, it is difficult to improve the flavor.

The raw yeast is used for fermentation of bread, and various kinds of bakery products can be used. In the present invention, the raw yeast is used in a range of 3 to 6 parts by weight.

It is also preferred to use butter in an amount of 15 to 30 parts by weight. That is, the present invention is characterized in that a large amount of butter is not used compared to the conventional method. Even if a large amount of butter is not used, the texture of the bread is sufficiently smooth and moist with yogurt and carbonated water.

In addition, milk, sugar and salt may be further added to the bread if necessary, in order to add flavor of the bread. It is preferable to add 5 to 15 parts by weight of milk, 30 to 50 parts by weight of glutinous rice powder, 10 to 50 parts by weight of egg, 4 to 8 parts by weight of sugar, and 1 to 3 parts by weight of salt.

The bread, especially muffins, of the present invention comprising the above materials is excellent in texture and texture, and has a good flavor so that consumers can increase their purchase desires. Especially, when the glutinous rice flour is used together with the strong flour, the texture, texture and flavor of bread are remarkably increased.

In addition, topping may be added to the inside of the bread. If the inside of the bread is crushed and one or more kinds of toppings such as sausage, bacon, roast meat, vegetables, fruit, pancake, cream and ice cream are added, Can be improved, and the taste can be improved. Especially, when meat such as bulgogi is used as toppings, sufficient filling feeling can be felt as substitute for meal. It is a matter of course that various materials other than those listed above can be used as the topping.

Hereinafter, a method for manufacturing bread according to the present invention will be described with reference to the accompanying drawings.

The method of manufacturing bread according to the present invention comprises the steps of preparing a high-strength powder by putting it down, kneading yogurt, carbonated water, condensed milk and raw yeast into the prepared high-fat powder, adding butter to the kneaded batter, A step of primary fermenting the re-kneaded dough, a step of dividing and intermediate fermenting the primary fermented dough, molding and panning the divided and intermediate fermented dough, A second fermentation of the panned dough, and a step of baking the second fermented dough.

Hereinafter, the manufacturing method will be described for each step.

Step by step preparation

First, each material necessary for baking is metered and prepared as shown in Fig. As described above, each of the above materials is prepared by mixing 100 parts by weight of a high-strength fraction, 30 to 50 parts by weight of yogurt, 5 to 15 parts by weight of carbonated water, 10 to 20 parts by weight of condensed milk, 3-6 parts by weight of fresh yeast, 15 to 30 parts by weight of butter, 5 to 15 parts by weight of milk, 30 to 50 parts by weight of glutinous rice powder, 10 to 50 parts by weight of egg, 2 to 5 parts by weight of powdered milk, 4 to 8 parts by weight of sugar and 1 to 3 parts by weight of salt .

At this time, all of the powder materials such as high-strength powder, glutinous rice powder and powdered milk are prepared in the above-mentioned weighing materials. Various kinds of bakery products may be used, but the present invention is not limited thereto.

The prepared high strength yogurt , Carbonated water, condensed milk, Saint East  Put the kneading step.

Next, as shown in Figs. 2 and 3, yogurt, carbonated water, condensed milk, and fresh yeast are added to the prepared high-strength oil and kneaded. In addition, milk, glutinous rice flour, egg, powdered milk, sugar, and salt can be further mixed and kneaded to improve the flavor and texture. At this time, the yeast is dissolved in yogurt or carbonated water, and it does not come in contact with salt, so that the yeast can ferment sufficiently.

Here, the dough may be kneaded or kneaded.

remind Kneaded  I put butter in the dough Re-kneading  step.

When the dough is kneaded together, as shown in Fig. 4, the butter is put again and the kneaded again. The re-kneading may use a kneader, but if the knead is kneaded to an appropriate extent, the kneading of the kneaded product is preferable to the texture and formability of the bread.

The first step of fermenting the re-kneaded dough .

The primary fermentation is to collect alcohol, acid, carbon dioxide gas and the like, which are secreted by the yeast yeast. The dough is dipped at a temperature of 25 to 35 ° C and a humidity of 70 to 80% (Volume ratio) until it swells up. At this time, it is possible to cover the wetted cotton cloth to cover the humidity condition, to cover the lap, or to ferment using various known methods. Fig. 5 is a photograph showing preparation for the primary fermentation, and Fig. 6 is a photograph showing the state of the kneaded state after the primary fermentation.

Dividing and intermediate fermenting the primary fermented dough.

Next, as shown in Fig. 7, the primary fermented dough is divided into a suitable size, usually about 80 to 100 g. At the time of the division, the dough is rounded by hand to smooth the surface, the structure of the gluten is organized, and a film is formed to prevent the gas generated during the intermediate fermentation from escaping. It is then covered with a wet cotton cloth or a lap and incubated at a temperature of 20 to 30 ° C for 10 to 30 minutes. The intermediate fermentation is intended to make the dough flexible and facilitate the molding.

The split and intermediate fermented dough is shaped and shaped To pant  step.

Then, the divided and middle fermented dough is pushed down to remove gas, and molded and panned as shown in Fig. When panning, place the dough in a shortened or buttered frame with the smooth part of the dough facing up.

The molding and / Panned  The step of second fermenting the dough.

Next, the molded and pan dough is subjected to secondary fermentation. The secondary fermentation is for enhancing the volume of the product itself and reinforcing the loss of carbon dioxide in the dough during the process of division, intermediate fermentation, molding and panning. The secondary fermentation is carried out at a temperature of about 35-40 ° C and a temperature of 80-90% Proceed in humidity for 30 to 40 minutes. 9 is a photograph showing a state in which the secondary fermentation is completed.

And baking the secondary fermented dough.

Finally, it is baked at 165-175 ° C for 15-25 minutes.

After the above process, the bread as shown in FIG. 10 is finally completed. These breads are characterized by a soft texture and a cohesive texture.

As shown in FIG. 11, after the inside of the baked bread is dumped, a piece of sausage, bacon, roast meat, vegetables, fruit, pancake, cream, and ice cream are slaughtered Or more.

As described above, the bread thus prepared has excellent texture and texture, and is also excellent in flavor. The bread according to the present invention can be applied regardless of the type of bread, but is particularly suitable for the production of muffins.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

(Example 1)

Weigh each 250g of homemade yogurt, homemade yogurt 30g, sparkling water 20g, milk 20g, glutinous rice 70g, egg 1g (about 50g), milk powder 7g, raw yeast 8g, unsalted butter 40g, sugar 10g, And the powdered materials were filled. Here, the homemade yogurt was fermented at 25 ° C for 24 hours and then aged at 4 ° C for 12 hours in 3g of lactic acid bacteria powder (H Company) in 1L of milk. The homemade condensed milk was prepared by dissolving 1 L of milk at a temperature of 70 to 90 ° C for 30 minutes, and commercially available T company was purchased and used as carbonated water.

Next, all the ingredients except butter were kneaded and kneaded with a kneader, and when the kneaded kneaded together, butter was added again to knead again. Finally, I finished the dough by hand-kneading.

Next, the dough was wrapped in a temperature and humidity range of 27 to 30 DEG C and 75 to 80%, and primary fermentation was performed for 90 minutes. When the first fermentation was completed, it was divided into about 90g, and the surface was smoothed by removing the gas by rolling the dough by hand. Next, the divided dough was covered with wraps so as not to dry, and the medium fermentation was conducted at room temperature (25 ° C) for 15 minutes. The mixture was pushed by a pusher to remove the gas, and then formed into a round shape. Then, the dough was put on the dough frame with the smooth part facing up, and secondary fermentation was carried out at a temperature of 35 to 40 ° C and a humidity range of 80 to 90% for 30 minutes. Then, the muffins were baked at 170 DEG C for 20 minutes.

(Example 2)

A portion of the baked muffins was cut and the inside was cut out. Then, the bovine bulgogi was stuffed with the topping and the cut portion was covered again.

(Example 3)

The same procedure as in Example 2 was carried out except that chocolate ice cream was used as topping.

(Example 4)

The same procedure as in Example 2 was carried out except that puff pastry and banana were used.

(Comparative Example 1)

Milk was used in place of yogurts, and water was used instead of carbonated water.

(Comparative Example 2)

Milk was used in place of yogurt, and butter was used in place of carbonated water.

(Test Example 1)

The sensory evaluation was carried out using the 9-point scaling method (1 point is not good, 9 points is very good) for the above muffins. The evaluation was conducted on 20 skilled personnel, and the flavor, taste, texture, texture, and overall acceptability were evaluated, and the intention of purchase was examined. The results are shown in Table 1 below.

Results of Test Example 1. division incense flavor Texture Texture Overall likelihood Purchase intent Example 1 7.8 8.0 7.9 8.1 8.0 8.0 Example 2 7.5 8.3 8.0 8.2 8.2 8.1 Example 3 7.8 8.5 8.3 8.5 8.3 8.2 Example 4 7.8 8.5 8.2 8.6 8.2 8.2 Comparative Example 1 4.0 4.1 3.2 3.0 3.3 2.0 Comparative Example 2 5.8 5.0 4.8 5.0 5.2 4.8

As can be seen from the above Table 1, Examples 1 to 4 according to the present invention were highly evaluated regardless of the presence or absence of toppings, but in Comparative Example 1, the flavor, taste, texture, As well as the willingness to purchase. It was also confirmed that Comparative Example 2, in which butter was further used, had a significantly lower evaluation than Comparative Examples 1, but significantly lower evaluation than Examples 1 to 4.

(Experimental Example 2)

Next, the water content in the storage period of Example 1 and Comparative Examples 1 and 2 was measured. The moisture content was measured by cutting the inner portion of the muffin to 1 cm x 1 cm x 1 cm and using an ultraviolet moisture meter (Sartorius, Germany). The results are shown in Table 2 below.

Results of Test Example 2 (unit:%) storage duration 0 days 1 day 2 days 3 days 5 days Example 1 32.2 30.3 29.9 28.8 27.5 Comparative Example 1 31.5 28.2 27.3 26.2 25.3 Comparative Example 2 32.1 29.5 28.9 27.5 26.4

As can be seen from the above Table 2, the moisture content of Example 1 and Comparative Examples 1 and 2 decreased with the lapse of storage day, but the moisture content of Example 1 was lower than that of Comparative Examples 1 and 2, And it was confirmed that the moistness was maintained relatively long.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (5)

Yoghurt, carbonated water, condensed milk, raw yeast, and butter.
The method according to claim 1,
The bread further comprises milk, glutinous rice flour, egg, milk powder, sugar and salt,
The bread is a muffin in which at least one topping of sausage, bacon, roast meat, vegetables, fruit, pancake, cream, ice cream is added to the inside of the muffin.
3. The method of claim 2,
10 to 20 parts by weight of condensed milk, 3 to 6 parts by weight of raw yeast, 15 to 30 parts by weight of butter, 15 to 30 parts by weight of milk, 5 to 15 parts by weight of yoghurt, To 15 parts by weight of glutinous rice powder, 30 to 50 parts by weight of glutinous rice powder, 10 to 50 parts by weight of egg powder, 2 to 5 parts by weight of powdered milk, 4 to 8 parts by weight of sugar and 1 to 3 parts by weight of salt. Used bread.
A step of preparing the steel powder down to the ground,
Adding yogurt, carbonated water, condensed milk, and fresh yeast to the prepared high-strength oil,
Adding butter to the kneaded dough and re-kneading the dough,
Subjecting the re-kneaded dough to primary fermentation,
Dividing and intermediate fermenting the primary fermented dough,
Forming and fanning said split and intermediate fermented dough,
Secondly fermenting the molded and panned dough,
And baking the second fermented dough. ≪ RTI ID = 0.0 > 11. < / RTI >
5. The method of claim 4,
In the step of kneading yogurt, carbonated water, condensed milk and fresh yeast in the above prepared high-fat milk, add milk, glutinous rice flour, egg, milk powder, sugar and salt,
Further comprising the step of filling the top of the baked bread and filling at least one of toppings of sausage, bacon, roast meat, vegetables, fruit, pancake, cream, and ice cream after baking the dough ≪ / RTI >

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