KR20200058684A - Method for producing tiger dried persimmon bread - Google Patents

Abstract

The present invention relates to a method for manufacturing dried persimmon bread and dried persimmon bread manufactured by the same. The method for manufacturing a dried persimmon bread comprises: (1) a step of adding water in a herbal mixture manufactured by mixing lemon balm leaves and apple mint, extracting the same, filtering the same, and manufacturing an extract; (2) a step of immersing a peeled persimmon in the herbal mixture of the (1) step and taking out the same; (3) a step of drying the persimmon of the (2) step, and cutting a ripened dried persimmon; (4) a step of ripening a dough for mixing flour, sugar, baking powder, starch, butter, salt, eggs, water, and refined rice wine sake; (5) a step of manufacturing a red bean paste by boiling the dried persimmon of the (3) step, the sugar, and the salt in red bean water which is manufactured by adding a dried orange peel extract in a red bean and boiling the same; and (6) a step of putting the dough of the (4) step and the red bean paste of the (5) step in a bread frame to allow the red bean paste to be included in the bread. The present invention can improve consumer health.

Description

Method for producing tiger dried persimmon bread}

The present invention is added to the persimmon, sugar and salt in mashed red bean water and boiled to prepare red bean sediment; And a method of manufacturing persimmon bread comprising the step of baking and putting the prepared red bean sediment to include the red bean sediment inside the prepared bread and the aged dough in the bread mold, and the persimmon bread prepared by the above method. .

In modern times, as living standards have increased and interest in health has increased, people are not satisfied with snacks that simply soothe hunger, as in the past, but have found food that can be satisfied with health. Therefore, there is a need to develop snacks that are familiar to people and can be easily eaten, but which can reinforce health.

Persimmons are native to the Orient and have been cultivated in Korea as early as possible. Persimmon cultivation is suitable where the average temperature in September-October when the fruit matures is 20 ~ 23 ℃, and the cold resistance is weak. The main component of persimmon is 15 ~ 16% of sugar, most of which are glucose and fructose, and it contains many vitamins A and B, and also contains vitamin C. There are persimmon and persimmon persimmons. Persimmons are mainly sold as raw fruits, and more than 50% of persimmons are processed as persimmons.

Dried persimmon is our traditional food that has been passed down for 1,000 years, helping digestion function since ancient times, and is effective in preventing hemostasis, asthma, hangover, intestinal action, and tonicity. Recently, it is also great for preventing adult diseases such as arteriosclerosis, hypertension, and obesity. It is known to work.

Korean Registered Patent No. 1549371 discloses a method of making adzuki bean bread using rice wine and mother liquor, and Korean Registered Patent No. 1086465 discloses a method of manufacturing adzuki bean bread, but it is different from the method of manufacturing persimmon bread of the present invention. .

The present invention was devised by the above-mentioned demands, and the object of the present invention is to produce dried persimmon under conditions suitable for bread production in order to prepare bread with enhanced taste and nutrition by adding dried persimmon. In order to improve the palatability of the bread, an appropriate amount is added during the production of red bean sediment to improve the taste and texture, thereby improving the palatability and providing the persimmon bread which can be used as a healthy well-being snack.

In order to solve the above problems, the present invention comprises the steps of (1) extracting by adding water to the herb mixture of lemon balm leaves and apple mint, followed by filtration to prepare an herbal extract; (2) immersing the peeled persimmon in the herbal extract prepared in step (1) and then taking it out; (3) preparing the dried persimmon prepared by drying and ripening the persimmon taken out in the step (2); (4) aging the dough mixed with flour, sugar, baking powder, starch, butter, salt, eggs, water, and seedlings; (5) adding the extract of the dermis to the red beans, boiling and then adding the persimmon prepared in step (3) to the crushed red bean water, sugar and salt, and boiling to prepare red bean paste; And (6) putting the red bean sediment prepared in the step (5) into the bread mold to include the red bean sediment inside the prepared dough and the prepared bread in the step (4), and baking the persimmon bread. It provides a method of manufacturing.

In addition, the present invention provides a persimmon bread prepared by the above method.

The persimmon bread of the present invention can enhance the health of consumers as a health-oriented snack by adding the persimmon and dermis ingredients when preparing red bean paste. In addition, due to the chewy texture and taste of the persimmon, it is possible to provide the persimmon bread suitable for consumers' taste.

1 is a picture of red bean paste used in manufacturing the persimmon bread of the present invention.
Figure 2 is a picture of the bread frame used in the manufacture of bread of the present invention.

In order to achieve the object of the present invention, the present invention

(1) extracting by adding water to the herb mixture of lemon balm leaves and apple mint, followed by filtering to prepare an herbal extract;

(2) immersing the peeled persimmon in the herbal extract prepared in step (1) and then taking it out;

(3) preparing the dried persimmon prepared by drying and ripening the persimmon taken out in the step (2);

(4) aging the dough mixed with flour, sugar, baking powder, starch, butter, salt, eggs, water, and seedlings;

(5) adding the extract of the dermis to the red beans, boiling and then adding the persimmon prepared in step (3) to the crushed red bean water, sugar and salt, and boiling to prepare red bean paste; And

(6) of the dried persimmon bread, characterized in that it comprises a step of baking and putting the red bean sediment prepared in the step (5) so as to contain the red bean sediment in the bread and the aged dough of the step (4) in the bread mold Provide a manufacturing method.

In the production method of the persimmon bread of the present invention, the herb extract of step (1) is preferably 8-12 times water in the herb mixture in which lemon balm leaves and apple mint are mixed in a weight ratio of 1.8 to 2.2: 0.8 to 1.2. It can be added and extracted at 75 ~ 85 ℃ for 10 ~ 14 hours and then filtered. More preferably, water is added 10 times to the herb mixture in which lemon balm leaves and apple mint are mixed in a 2: 1 weight ratio to 80. After extraction for 12 hours at ℃ can be prepared by filtration. When the persimmon was immersed in the herbal extract prepared as described above, the taste and aroma of the herb were deposited on the surface of the persimmon to improve the taste of the dried persimmon.

In addition, in the method of manufacturing the persimmon bread of the present invention, the immersion in step (2) may be preferably immersed at 20-25 ° C for 10-14 hours, more preferably at 20-25 ° C for 12 hours. You can immerse. Dipping as described above further improved sugar content, and the palatability could also be enhanced due to the subtle herbal scent.

In addition, in the method of manufacturing the persimmon bread of the present invention, step (3) is preferably dried persimmon for 12 to 16 days at 18 to 22 ° C, and aged persimmon at 4 to 7 ° C for 20 to 28 hours. It can be prepared by cutting, more preferably dried persimmon at 20 ℃ for 14 days, can be prepared by cutting the persimmon prepared by aging at 4 ~ 7 ℃ for 24 hours. Dried persimmon prepared by drying and aging under the above conditions is excellent in taste (sugar), aroma and texture, and exhibits an improved storage period.

In addition, in the method of producing persimmon bread of the present invention, step (4) is preferably based on the total weight of the dough, 27 to 33% by weight of flour, 13 to 17% by weight of sugar, 1.6 to 2.4% by weight of baking powder, Starch 1.6 ~ 2.4% by weight, butter 3 ~ 5% by weight, salt 0.8 ~ 1.2% by weight, egg 18 ~ 22% by weight, water 23 ~ 27% by weight, and dough 2 ~ 6 mixed with 0.8 ~ 1.2% by weight Can be aged for 20 to 28 hours at ℃, more preferably, based on the total weight of the dough, 30% by weight of flour, 15% by weight of sugar, 2% by weight of baking powder, 2% by weight of starch, 4% by weight of butter, salt The dough mixed with 1% by weight, 20% by weight of egg, 25% by weight of water, and 1% by weight of seed can be aged at 4 ° C for 24 hours. The sugar and salt added to the dough properly regulate the sweetness and liver of the dough, and the baking powder is preferably added in a small amount as described above to properly inflate the dough when baking bread. In addition, the sake is added to catch the fishy taste of the egg, butter serves to enhance the moist and soft taste of the bread, and the addition of eggs kneaded together with the addition of viscosity so that the dough can be well kneaded This is to supplement the nutrients of. Mixing with the above ingredients and mixing ratio to prepare the dough was able to enhance the taste of the bread and improve the texture of the bread by properly adding the taste of the ingredients. In addition, when the bread was prepared from the dough aged by the above method, the inside of the bread was not hard, and the soft and moist texture was promoted, so that bread with excellent palatability could be produced.

In addition, in the method of manufacturing the persimmon bread of the present invention, the red bean sediment of step (5) is preferably added at 0.8 to 1.2 kg of red bean extract with 1.8 to 2.2 L of dermal extract and boiled at 90 to 100 ° C. for 100 to 140 minutes. After adding 270 ~ 330 g of persimmon and 450 ~ 550 g of sugar and 12 ~ 18 g of salt to the crushed red bean water, it can be prepared by boiling at 90 ~ 100 ℃ for 8 ~ 12 minutes, more preferably dermal extract in 1 kg of red beans After adding 2 L, it can be prepared by boiling at 100 ° C for 120 minutes and adding 300 g of persimmon and 500 g of sugar and 15 g of salt to the crushed red bean water, followed by boiling at 100 ° C for 10 minutes. The red bean paste prepared as described above was not too hard or soft, and thus, it was possible to prepare red bean paste having excellent viscosity and sweetness while making bread.

In addition, in the production method of the persimmon bread of the present invention, the baking conditions of step (6) may be preferably baked at 160 to 180 ° C for 3 to 5 minutes, more preferably at 170 ° C for 3 to 5 minutes. You can bake. The bread prepared by baking under the above conditions was able to provide a bread with improved taste and texture because the dough and red bean paste were well blended.

The production method of the persimmon bread of the present invention, more specifically

(1) 8-12 times of water is added to the herb mixture in which lemon balm leaves and apple mint are mixed at a weight ratio of 1.8 to 2.2: 0.8 to 1.2, extracted for 10 to 14 hours at 75 to 85 ° C, and filtered to extract herbal extracts. Manufacturing;

(2) immersing the peeled persimmon in the herbal extract prepared in step (1) at 20-25 ° C. for 10-14 hours and then taking it out;

(3) preparing the dried persimmon prepared by drying the dried persimmon of step (2) at 18-22 ° C for 12-16 days, and aged at 4-7 ° C for 20-28 hours;

(4) Based on the total weight of the dough, 27 to 33% by weight of flour, 13 to 17% by weight of sugar, 1.6 to 2.4% by weight of baking powder, 1.6 to 2.4% by weight of starch, 3 to 5% by weight of butter, 0.8 to 1.2 of salt Aging the dough mixed with weight%, egg 18-22% by weight, water 23-27% by weight and seed species 0.8-1.2% by weight at 2-6 ° C for 20-28 hours;

(5) After adding 1.8 ~ 2.2 L of dermis extract to 0.8 ~ 1.2 kg of red beans, boil it for 100 ~ 140 minutes at 90 ~ 100 ℃ and 270 ~ 330 g of persimmon prepared in step (3) and 450 ~ 550 sugar g and adding 12 to 18 g of salt and boiling at 90 to 100 ° C. for 8 to 12 minutes to prepare red bean paste; And

(6) Including putting the red bean sediment prepared in the step (5) in the bread mold so that the red bean sediment contained in the aged dough and the prepared bread in the step (4) are included and baking for 3-5 minutes at 160-180 ° C. Can do it,

More specifically

(1) adding 10 times water to the herb mixture of lemon balm leaves and apple mint mixed in a 2: 1 weight ratio, extracting at 80 ° C. for 12 hours, and filtering to prepare an herbal extract;

(2) immersing the peeled persimmon in the herbal extract prepared in step (1) at 20-25 ° C. for 12 hours and then taking it out;

(3) drying the dried persimmon in step (2) for 14 days at 20 ° C. and preparing it by cutting dried persimmon prepared by aging at 4-7 ° C. for 24 hours;

(4) Based on the total weight of the dough, 30% by weight of flour, 15% by weight of sugar, 2% by weight of baking powder, 2% by weight of starch, 4% by weight of butter, 1% by weight of salt, 20% by weight of eggs, 25% by weight of water And aging the dough mixed with 1% by weight of jeongjong at 4 ° C. for 24 hours;

(5) After adding 2 L of dermis extract to 1 kg of red beans, boil it at 100 ° C. for 120 minutes, add 300 g of persimmon prepared in step (3) above, and 500 g of sugar and 15 g of salt, and then at 100 ° C. Boiling for 10 minutes to prepare red bean paste; And

(6) Put the red bean sediment prepared in the step (5) into the bread mold so that the red bean sediment is contained in the aged dough and the bread prepared in the step (4) and bake for 3-5 minutes at 170 ° C. have.

In addition, the present invention provides a persimmon bread prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following manufacturing examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following manufacturing examples and examples.

Manufacturing example  1. Tiger Persimmon bread

(1) Herbal extract was prepared by adding 10 times the weight of the herb mixture to the herb mixture in which the lemon balm leaves and apple mint were mixed at a 2: 1 weight ratio, followed by extraction for 12 hours at 80 ° C., followed by filtration.

(2) The peeled persimmon was immersed in the herbal extract prepared in step (1) at 20-25 ° C for 12 hours and then taken out.

(3) The dried persimmon of step (2) was dried at 20 ° C. for 14 days, and prepared by cutting dried persimmon prepared at 4 to 7 ° C. for 24 hours.

(4) Flour 30% by weight, sugar 15% by weight, baking powder 2% by weight, starch 2% by weight, butter 4% by weight, salt 1% by weight, egg 20% by weight, water 25% by weight, and mixed 1% by weight One dough was aged at 4 ° C. for 24 hours.

(5) After adding 20 times the weight of the dermis to the dermis, the extract was prepared for 30 minutes at 100 ° C. and filtered to prepare the dermis extract. After adding 2 L of the prepared dermis extract to 1 kg of red beans, the mixture was boiled and crushed at 100 ° C. for 2 hours. After adding 300 g of persimmon prepared in step (3) and 500 g of sugar and 15 g of salt to the crushed red bean water, the mixture was boiled at 100 ° C. for 10 minutes to prepare red bean sediment (FIG. 1).

(6) Put the red bean paste prepared in the above step (5) in the mold (Fig. 2) of the tiger persimmon-shaped mold (Fig. 2), and the red bean paste prepared in the above step (5), so that the red bean paste prepared in the above step (5) is 3 ~ 5 at 170 ℃. Bake for a minute.

Comparative example  1. Tiger Persimmon bread

(1) The peeled persimmon was dried at 20 ° C for 14 days, and prepared by cutting the dried persimmon prepared by aging at 4-7 ° C for 24 hours.

(2) Mix 30% by weight flour, 15% by weight sugar, 2% by weight baking powder, 2% by weight starch, 4% by weight butter, 1% by weight salt, 20% by weight egg, 25% by weight water and 1% by weight One dough was aged at 4 ° C. for 24 hours.

(3) After adding 2 L of water to 1 kg of red beans, it was boiled and crushed at 100 ° C. for 2 hours. After adding 300 g of persimmon prepared in step (1) and 500 g of sugar and 15 g of salt to the crushed red bean water, the mixture was boiled at 100 ° C. for 10 minutes to prepare red bean paste.

(4) Put the red bean paste prepared in the step (3) into the mold of tiger persimmon in the shape of the dried persimmon in the step (2) and the red bean paste in the prepared bread, and bake at 170 ° C for 3-5 minutes.

Comparative example  2. Tiger Persimmon bread

Preparation of tiger persimmon bread by the method of Preparation Example 1, when preparing the dough in step (4) 24% by weight of flour, 20% by weight of sugar, 1.2% by weight of baking powder, 5% by weight of starch, 1.8% of butter, salt Prepared by using 1.5% by weight, 16% by weight of eggs, 30% by weight of water and 0.5% by weight of the mixture, and when preparing red bean sediment in step (5), 220 g of dried persimmon and 570 g of sugar and 25 g of salt are added. Using a red bean paste, tiger persimmon bread was prepared.

Comparative example  3. Tiger Persimmon bread

Preparation of tiger persimmon bread by the method of Preparation Example 1, when preparing the herbal extract of step (1), distilled water compared to the weight of the herb mixture 10 times added to the herb mixture of lemon balm leaves and apple mint in a 1: 2 weight ratio After extracting for 24 hours at 60 ℃ and then filtered to prepare an herbal extract, immersed for 24 hours at 20 ~ 25 ℃ during immersion in step (2), to prepare a tiger persimmon bread.

Example  1: Sensory test

A sensory test was conducted on 30 sensory testing agents trained with tiger persimmon bread of Preparation Example 1 and Comparative Examples (Table 1). The sensory test items were carried out on the aroma, taste, texture, and overall preference, and scored 5 out of 5 according to the 5-point scale method. 5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Very bad.

Sensory test of tiger persimmon bread division incense flavor Texture Overall preference Preparation Example 1 4.26 4.22 4.30 4.24 Comparative Example 1 3.72 3.78 4.12 3.86 Comparative Example 2 4.00 3.66 3.60 3.72 Comparative Example 3 3.88 3.82 4.10 3.94

As a result, as can be seen in Table 1, as a result of sensory testing of the tiger persimmon bread prepared with different manufacturing conditions, the manufacturing example 1 scored higher in flavor, taste, texture, and overall preference than the comparative examples. Shown. Therefore, it was confirmed that the production of the tiger persimmon bread under the conditions of the production and mixing ratio of the persimmon and red bean sediment of Preparation Example 1 can provide more preferred bread to consumers.

Claims (4)

(1) extracting by adding water to the herb mixture of lemon balm leaves and apple mint, followed by filtering to prepare an herbal extract;
(2) immersing the peeled persimmon in the herbal extract prepared in step (1) and then taking it out;
(3) preparing the dried persimmon prepared by drying and ripening the persimmon taken out in the step (2);
(4) aging the dough mixed with flour, sugar, baking powder, starch, butter, salt, eggs, water, and seeds;
(5) adding the extract of the dermis to the red beans, boiling and then adding the persimmon prepared in step (3) to the crushed red bean water, sugar and salt, and boiling to prepare red bean paste; And
(6) of the dried persimmon bread, characterized in that it comprises a step of baking and putting the red bean sediment prepared in the step (5) so as to contain the red bean sediment inside the prepared dough and the bread of the step (4) in the bread mold Manufacturing method. According to claim 1,
(1) 8 to 12 times the water is added to the herb mixture of lemon balm leaves and apple mint mixed in a weight ratio of 1.8 to 2.2: 0.8 to 1.2, followed by filtration to prepare a herbal extract;
(2) immersing the peeled persimmon in the herbal extract prepared in step (1) and then taking it out;
(3) preparing the dried persimmon prepared by drying and ripening the persimmon taken out in the step (2);
(4) Based on the total weight of the dough, 27 to 33% by weight of flour, 13 to 17% by weight of sugar, 1.6 to 2.4% by weight of baking powder, 1.6 to 2.4% by weight of starch, 3 to 5% by weight of butter, 0.8 to 1.2 of salt Aging the dough by mixing weight%, egg 18-22 weight%, water 23-27 weight%, and seed 0.8-1.2 weight%;
(5) After adding 1.8 ~ 2.2 L of dermis extract to 0.8 ~ 1.2 kg of red beans, 270 ~ 330 g of dried persimmon prepared in step (3) and 450 ~ 550 g of sugar and 12-18 g of salt were added to boiled and crushed red bean water. After boiling to prepare adzuki bean paste; And
(6) of the dried persimmon bread, characterized in that it comprises a step of baking and putting the red bean sediment prepared in the step (5) so as to contain the red bean sediment inside the prepared dough and the bread of the step (4) in the bread mold Manufacturing method. According to claim 2,
(1) 8-12 times of water is added to the herb mixture in which lemon balm leaves and apple mint are mixed at a weight ratio of 1.8 to 2.2: 0.8 to 1.2, extracted for 10 to 14 hours at 75 to 85 ° C, and filtered to extract herbal extracts. Manufacturing;
(2) immersing the peeled persimmon in the herbal extract prepared in step (1) at 20-25 ° C. for 10-14 hours and then taking it out;
(3) preparing the dried persimmon prepared by drying the persimmon taken in step (2) at 18-22 ° C for 12-16 days, and aged at 4-7 ° C for 20-28 hours;
(4) Based on the total weight of the dough, 27 to 33% by weight of flour, 13 to 17% by weight of sugar, 1.6 to 2.4% by weight of baking powder, 1.6 to 2.4% by weight of starch, 3 to 5% by weight of butter, 0.8 to 1.2 of salt Aging the dough mixed with weight%, egg 18-22% by weight, water 23-27% by weight, and species 0.8-1.2% by weight at 2-6 ° C for 20-28 hours;
(5) After adding 1.8 ~ 2.2 L of dermis extract to 0.8 ~ 1.2 kg of red beans, boil it for 100 ~ 140 minutes at 90 ~ 100 ℃ and 270 ~ 330 g of persimmon prepared in step (3) and 450 ~ 550 sugar g and adding 12 to 18 g of salt and boiling at 90 to 100 ° C. for 8 to 12 minutes to prepare red bean paste; And
(6) Including putting the red bean sediment prepared in the step (5) in the bread mold so that the red bean sediment contained in the aged dough and the prepared bread in the step (4) are included and baking for 3-5 minutes at 160-180 ° C. Method of producing persimmon bread, characterized in that by manufacturing. A persimmon bread produced by the method of any one of claims 1 to 3.

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