KR20180033005A - Manufacture of functional bread - Google Patents

Abstract

The present invention relates to a functional bread manufacturing method. According to an embodiment of the present invention, the functional bread manufacturing method comprises: a first step of manufacturing a dough base; a second step of manufacturing an extract; a third step of manufacturing dough; a fourth step of fermenting the dough; a fifth step of cleaning fig and aloe; a sixth step of cutting the fig; a seventh step of manufacturing a fig jam base; an eighth step of manufacturing fig jam; a ninth step of putting the fig jam in the dough and forming the same; and a tenth step of manufacturing bread. The functional bread manufacturing method of the present invention can effectively reduce an amount of sugar.

Description

{Manufacture of functional bread}

More particularly, the present invention relates to a method for producing a functional bread having added flavor and aroma and having added functionality, such as shiitake mushroom, aloe, bamboo shoots, figs, and tops.

Bread is made from wheat flour mixed with salt, sugar, butter, and yeast, and then baked or steamed, and served with fruit jam or marmalade according to taste. At this time, the fruits that become the material are strawberry, grape, peach, blueberry, etc., and jam is made by sucking fruit, sugar or orange juice together with honey. Or grains such as red beans are made into sediment and put into bread for eating.

However, recently, bread containing jam made using an Fruit tends to have an excessively high sugar content. In addition, modern people who consume these diets are over-consumed with saccharides, resulting in an increase in the incidence of obesity and diabetes. Therefore, it is necessary to develop a bread having low sugar content and having an anti - obesity and anti - diabetic function.

Korean Patent No. 10-1142289

The present invention has been devised in order to solve the above-mentioned problems, and it is an object of the present invention to provide a bread made of a mushroom, an aloe, a jelly bamboo shoot, a fig and a tortoise, And the like.

The method for producing a functional bread according to the present invention comprises: a first step of preparing a kneading base; A second step of preparing an extract; A third step of adding 0.2 part by weight of the extract to 1 part by weight of the kneaded base to prepare a dough; A fourth step of fermenting the dough; A fifth step of washing the fig and aloe cleanly; A sixth step of cutting the washed Fig. A seventh step of adding a tonic to the cut fig and boiling to prepare a fig jam base; An eighth step of preparing the fig jam by adding and mixing the aloe to the fig jam base; Dividing the fermented kneaded product into a predetermined shape by inserting the fig jam; And a step for baking the molded product in an oven to produce bread.

Also, in the method for producing a functional bread, the kneading base comprises 0.3 parts by weight of water, 0.1 parts by weight of milk, 0.1 parts by weight of yeast and 0.1 parts by weight of eggs, based on 1 part by weight of the flour.

In addition, in the functional bread production method, the extract was prepared by adding 0.2 part by weight of mushroom, 0.2 part by weight of bamboo shiitake, and 0.1 part by weight of chrysanthemum to 1 part by weight of water, and heating the mixture at a temperature of 100 DEG C for 1 hour .

Also, in the method for producing functional bread, the fig jam is prepared by adding 1 part by weight of crude fat and 0.1 part by weight of aloe to 1 part by weight of the cut fig.

Further, in the functional bread manufacturing method, the molded article is characterized by being molded into at least one shape of a train, a fighter, a helmet, a grenade, a water bottle, a gun, a gun, and a telescope.

According to the solution of the above-mentioned problem, the functional bread according to the present invention can be obtained by preparing functional breads with the addition of shiitake mushrooms, aloe, bamboo shoots, figs and tops, There is an effect that a functional bread can be manufactured.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method for manufacturing functional bread of the present invention. Fig.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, the above-described functional bread making method will be described in detail with reference to the drawings.

≪ Process for producing functional bread &

First, in a first step S1, a kneading base is manufactured. Specifically, a kneading base is prepared to prepare a bread dough of bread.

The kneading base includes flour, water, milk, yeast and eggs, and is prepared by mixing 0.3 part by weight of water, 0.1 part by weight of milk, 0.1 part by weight of yeast and 0.1 parts by weight of egg with respect to 1 part by weight of wheat flour .

If the amount of water is less than 0.3 part by weight with respect to 1 part by weight of the flour, the density of the kneaded base is somewhat reversed and the texture of the bread produced is poor. If the amount of water is more than 0.3 part by weight based on 1 part by weight of the flour, There is a problem that the concentration of the surfactant is somewhat diluted.

If milk is less than 0.1 part by weight with respect to 1 part by weight of the flour, soft taste can not be added to the outer surface of the prepared bread. If milk is more than 0.1 part by weight with respect to 1 part by weight of the flour, There is a problem that it becomes somewhat thin.

If 1 part by weight of the flour is less than 0.1 part by weight, a soft taste can not be added to the outer surface of the prepared bread. If more than 0.1 part by weight of the flour is added to 1 part by weight of the flour, There is a problem of excessive taste and harming the overall taste.

If the yeast content is less than 0.1 part by weight with respect to 1 part by weight of the flour, the dough may not be properly swollen in a fermentation process to be performed later. Therefore, when preparing the dough base, 0.1 part by weight of the yeast is added Most preferred.

Next, the extract is prepared in the second step (S2). Specifically, extracts obtained by hot water extraction using shiitake mushroom, Myeongjong bamboo shoots, and potato were prepared.

Shiitake mushrooms grow on dry trees such as various broad leaf, chestnut, oak, and oak, and are produced abundantly in our country. Shiitake mushrooms work to lower blood pressure and prevent hypertension and arteriosclerosis. In addition, shiitake mushrooms contain eridademin component to remove cholesterol, rich in vitamin D and is effective in improving immunity.

Jangjong bamboo shoots are rich in dietary fiber, have a function of reducing blood sugar and improving bowel function, and have a high content of inorganic salts such as calcium, iodine and iron. They are rich in dietary fiber and low in calories, so they are good for obese people.

0.2 part by weight of mushroom, 0.2 part by weight of bamboo shoots, and 0.1 part by weight of chestnut are added to 1 part by weight of water, and the extract is heated at 100 DEG C for 5 hours to prepare an extract.

If the amount of mushroom is less than 0.2 parts by weight based on 1 part by weight of water, the amount of the mushroom in the mushroom is not sufficient, and when the amount of mushroom is more than 0.2 part by weight based on 1 part by weight of water, This is a problem that the efficiency of the work is lowered because it takes a long time.

If less than 0.2 parts by weight of bamboo shoots is added to 1 part by weight of water, the amount of the active ingredient in the bamboo shoots of the seedlings is not sufficient, and if the amount of the seeds is more than 0.2 parts by weight of water, There is a problem that the efficiency of the work is lowered.

If less than 0.1 part by weight of water is used per 1 part by weight of water, the amount of the active ingredient in the composition is not sufficient. If the amount of active ingredient is more than 0.1 part by weight based on 1 part by weight of water, There is a problem that the whole fragrance is not good.

In addition, when the extract is heated at a temperature of 100 ° C for less than 5 hours, the useful ingredient in the raw material is not sufficiently heated, and if it is heated for more than 5 hours, the working time is excessively increased, .

Therefore, when preparing the above extract, it is most preferable to add 0.2 parts by weight of mushroom, 0.2 parts by weight of bamboo shoots, and 0.1 part by weight of mushroom to 1 part by weight of water, and heat at 100 ° C for 5 hours.

Next, in the third step (S3), a dough is produced. Specifically, the extract prepared in the second step is added to the kneading base produced in the first step and mixed to prepare a kneaded dough.

0.2 part by weight of the above extract is added to 1 part by weight of the kneaded base to prepare a kneaded mixture. If the amount of the extract is less than 0.2 parts by weight based on 1 part by weight of the kneaded base, the resulting dough may not contain the useful ingredient of the raw material of the extract sufficiently. When the extract is more than 0.2 part by weight based on 1 part by weight of the kneaded base, There is a problem that the degree of preference is lowered because the flavor of the dough is strong in the kneaded dough.

Next, in the fourth step S4, the dough is fermented. Specifically, the dough produced in the third step is fermented.

Preferably, the dough is fermented at a temperature of 27 to 30 DEG C for 1 hour.

If the temperature is lower than 27 ° C in the fermentation process, the dough does not swell adequately. If the temperature condition is higher than 30 ° C, the dough spreads to deteriorate the texture of bread.

If the fermentation time is shorter than 1 hour, the dough may not swell properly. If the fermentation time is longer than 1 hour, the operation time may become longer and the operation efficiency may be lowered. Therefore, it is most preferable that the fermentation process is carried out at a temperature of 27 to 30 DEG C for 1 hour.

Next, in the fifth step (S5), the fig and aloe are washed. Specifically, rinse the figs and aloe into the cow's bread and rinse them in clean water.

Aloe is a shrub herbaceous plant with lilies. It is effective to stimulate digestion and absorption by stimulating stomach secretion by stimulating stomach and intestine by alloin, emodine, and aloe nin, which are the main components of aloe. It also protects the stomach wall and the barrier.

In addition, since the aloe has a hard shell and a poor taste, it is prepared by removing the skin and leaving only the flesh.

Next, in the sixth step S6, the fig is cut. Specifically, the fig prepared by washing in the fifth step is cut into several pieces and prepared.

Next, in step S7, the fig jam base is manufactured. Specifically, the sliced fig prepared in the sixth step and the crude oil are mixed and boiled.

The fig jam base was added in an amount of 1 part by weight with respect to 1 part by weight of the cut figs and uniformly mixed and heated by heating at 100 DEG C for 30 minutes to dissolve.

The figs can be made into marmalade by putting the sweet potatoes into a safflower so as to produce a fig jam base which has a good texture and can feel a unique flavor of the fig. Also, instead of using sugar, phytomass jam can be produced which effectively reduces the content of saccharides.

Next, in the eighth step (S8), the fig jam is produced. Specifically, aloe powder is added to the fig jam base prepared in the seventh step to prepare the fig jam.

0.1 part by weight of the aloe is added to 1 part by weight of the above cut slices and mixed. By adding aloe to the fig jam base, the overall texture of the fig jam can be improved, and a bowel function improving function can be added.

Next, in the ninth step (S9), the bread is formed. Specifically, the outer dough is fermented in the fourth step and the fig jam prepared in the eighth step is molded into a predetermined shape.

At this time, the dough that has been fermented in the fourth step is divided and the fig jam is put into a shape of at least one of a tram, a fighter, a helmet, a grenade, a cigarette, a gun, a gun and a telescope. At this time, it is most preferable that the dough is divided by 20g and the fig jam is formed by putting 7g into the mold.

Next, in a tenth step (S10), bread is baked. Specifically, the molded product manufactured in the step 9 is placed in an oven and baked.

It is most preferable that the molded product is put into an oven preheated to 170 DEG C and baked for 15 minutes. At this time, when the molded product is squeezed for less than 15 minutes, it does not bend to the inside of the bread, and when the molded product is squeezed for more than 15 minutes, there is a problem that the bread is burned.

Therefore, it is most desirable to bake for 15 minutes in an oven preheated to 170 DEG C when making bread.

In the following, the content of the sensory evaluation of the taste and flavor of bread according to the method of making the fig jam into the bread according to the present invention will be described in detail.

Sensory evaluation 1

In order to compare the quality characteristics of the bread of the present invention, the following experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering, The sensory test items were 9 points on the taste, texture and general preference of bread, and 9 points on the Likor scale (1 point).

[Comparative Example 1]

Comparative Example 1 was prepared by putting the fig jam base into the above fermented batter, molding it, and baking it in an oven on the basis of the above bread production method.

[Example 1]

Example 1 was prepared by adding the above-mentioned aloe to the fig jam base to prepare the fig jam on the basis of the above-mentioned bread making method, putting it into the fermented batter, shaping it, and baking it in an oven.

Kinds
Sensory evaluation flavor Texture Overall likelihood Comparative Example 1 6.7 5.4 6.0 Example 1 7.1 7.3 7.1

As a result of the sensory evaluation, the sensory evaluation scores of the taste, texture and overall acceptability of Example 1 were the best.

Overall, the sensory evaluation scores of the breads containing the aloe added fig jam were higher than those of the bread containing the fig jam base without aloe.

As a result, aloe is added to the fig jam base, thereby improving the overall taste and texture of the bread.

Hereinafter, the content of the sensory evaluation of the taste and flavor of bread according to the extract added to the dough of the bread in the present invention will be described in detail.

Sensory evaluation 2

In order to compare the quality characteristics of the bread of the present invention, the following experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering, The sensory test items were 9 points on the taste, flavor and general preference of bread, and 9 points on the Liker scale.

[Comparative Example 2]

In Comparative Example 2, based on the bread production method, 0.2 part by weight of water was added to 1 part by weight of the kneaded base to prepare a dough, and bread was prepared using the dough.

[Example 2]

In Example 2, based on the bread production method, 0.2 part by weight of the extract was added to 1 part by weight of the kneaded base to prepare a dough, and bread was prepared using the kneaded mixture.

Kinds
Sensory evaluation flavor incense Overall likelihood Comparative Example 2 5.7 4.6 5.1 Example 2 7.1 7.3 7.1

As a result of the sensory evaluation, the sensory evaluation scores of the taste, flavor and overall acceptability of Example 2 were the most excellent.

It can be seen that the taste, flavor and overall acceptability can be improved by adding the extract prepared using shiitake mushroom, Myeongjong bamboo shoots, and red pepper to the external dough of bread.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S1. Manufacture of kneading base
S2. Extract preparation
S3. Dough manufacture
S4. Dough fermentation
S5. Fig and aloe wash
S6. Fig cutting
S7. Manufacture of fig jam base
Q8. Manufacture of fig jam
Q9. Molding
S10. Baking in the oven

Claims (5)

A first step of producing a kneading base;
A second step of preparing an extract;
A third step of adding 0.2 part by weight of the extract to 1 part by weight of the kneaded base to prepare a dough;
A fourth step of fermenting the dough;
A fifth step of washing the fig and aloe cleanly;
A sixth step of cutting the washed Fig.
A seventh step of adding a tonic to the cut fig and boiling to prepare a fig jam base;
An eighth step of preparing the fig jam by adding and mixing the aloe to the fig jam base;
Dividing the fermented kneaded product into a predetermined shape by inserting the fig jam;
And a step 10 in which the molded product is put into an oven and baked to produce bread. The method according to claim 1,
The kneading base includes:
0.3 parts by weight of water, 0.1 parts by weight of milk, 0.1 parts by weight of yeast and 0.1 parts by weight of eggs were added to 1 part by weight of wheat flour The method according to claim 1,
The above-
0.2 part by weight of mushroom, 0.2 part by weight of bamboo seedlings, and 0.1 part by weight of tin are added to 1 part by weight of water, and the mixture is heated for 1 hour at a temperature of 100 ° C. The method according to claim 1,
The fig jam,
1 part by weight of crude protein and 0.1 part by weight of aloe are added to 1 part by weight of the cut slices and mixed to prepare a functional bread The method according to claim 1,
The molded article may be,
A method for manufacturing a functional bread, characterized in that the functional bread is formed into at least one shape of a trolley, a fighter, a helmet, a grenade, a water bottle, a gun,

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