KR20210047030A - Manufacturing method of bread making using Korean melon grain syrup - Google Patents

Abstract

The present invention relates to a method of preparing bread using a sugared extract of oriental melon. The oriental melon is one of fruits and vegetables, which is enriched with vitamins A and C, can relieve fatigue in summer in which appetite tends to be reduced, and has excellent preferences and functionality, and which is the representative fruit of summer along with watermelon. However, the oriental melon does not have excellent storage ability such that most of oriental melon are sold as fresh fruits. Accordingly, the present invention relates to a method of preparing bread using a sugared extract of oriental melon, which comprises the following steps: a) washing oriental melon, removing moisture from the washed oriental melon, and removing skin and seeds of the oriental melon; b) finely cutting the oriental melon from which the skin and the like are removed and extracting the oriental melon using a juice extractor to obtain oriental melon juice; c) mixing the oriental melon juice with sugar; d) aging the oriental melon juice mixed with sugar so as to prepare a sugared extract of the oriental melon; e) adding the sugared extract of the oriental melon to a bread mixture and kneading the mixture; f) aging a dough molded product to which the sugared extract of the oriental melon is added for one to two hours; and g) putting and baking the aged dough molded product in an oven.

Description

Manufacturing method of bread making using Korean melon grain syrup}

The present invention relates to a method of manufacturing a bakery using melon sugar juice, and more specifically, it is rich in vitamins A and C, has high palatability to relieve fatigue in summer, and has excellent sensory properties. The melon, which represents the world, does not have excellent storage properties, so most of them are sold as fresh fruits. Accordingly, the present invention relates to a method of manufacturing a bread using the melon sugar solution, which has excellent storage properties while retaining the unique cool taste, unique flavor, and useful ingredients of melon.

Melon is a fruit and vegetable belonging to the Cucurbitaceae family. It has a diuretic effect, has a diuretic effect, and works to remove the tightness of the stomach. It is known to be effective against stroke, and it is known that melons are rich in vitamin C, which prevents skin aging and damage due to UV rays in summer, and tocopherol contained in melon seeds is known to be effective in skin care.

Recently, studies on the functionality of some fruits are underway both domestically and internationally, and among them, various studies on inorganic and antioxidant activities, analysis of food ingredients of melon, and anticancer effects according to quality characteristics and anti-proliferative effects, etc. Results were reported.

Therefore, technology development for processed foods using fruits such as melon is actively progressing, and for example, Korean Patent Publication No. 2018-0085894 uses melon to enhance color, taste, and palatability while easily ingesting useful ingredients of melon. Melon bread that can be made and a method of manufacturing the same are disclosed. However, since the melon bread is added to the dough for baking, the melon bread is difficult to store for a long period of time, and the processability is not excellent.

In Korean Patent Publication No. 2010-0104268, to prevent abnormal fermentation of melon and contamination of miscellaneous microorganisms, a small amount of ethanol with bactericidal properties is sprayed or fermented under conditions suitable for fermentation conditions so that various germs do not bloom before and after fermentation. A method of producing melon vinegar through acetic acid fermentation effect tablets under aerobic conditions using dry yeast using dry yeast as alcohol fermentation bacteria under anaerobic conditions and then using acetic acid bacteria present in nature is disclosed. In -1541107, ripe melon is put in water and boiled for 1 hour at 200℃, and then malt is mixed with malt in clear melon water that has filtered the residue to obtain malt water. A technique related to the manufacturing method of the melon jocheong is disclosed. In addition, domestic registered patent No. 10-0970342 discloses an invention related to a yujacheong composition in which citron, ginger, jujube, pear, bellflower, loofah, etc. are mixed in a certain ratio and then juiced, and sugar and honey are mixed and aged. Domestic Registration Patent No. 10-1719521 discloses a method of manufacturing functional Schisandra chinensis extract from Schisandra chinensis extract extracted after immersing the skin or pulp of Schisandra chinensis in water. By manufacturing, a method of manufacturing a quince fruit in which the original taste, aroma, and nutritional components of the quince are not lost is published. However, in the case of melon, it is rich in sugars such as glucose, fructose, and sucrose, but its acidity is weak, so its ability to form jams or jelly is poor. Due to the occurrence, palatability is poor, storage properties are also poor, and domestic and overseas related studies are mainly focused on fresh-cut research aiming to maintain the freshness of the fruit itself, so the inventors of the present invention believe in the processing aptitude of melon. After continuing research on, the melon sugar chim solution was developed, and the method of manufacturing a bakery containing the melon sugar chim solution was completed using the melon sugar chim solution.

1. Korean Patent Publication No. 2018-0085894 1. Domestic registered patent No. 10-1541107 1. Domestic registered patent No. 10-1719521 1. Domestic registered patent No. 10-1719521 1. Korean Patent Publication No. 10-2010-0104268 1. Domestic registered patent No. 10-1664104 1. Domestic registered patent No. 10-0366607 1. Domestic registered patent No. 10-0366607 1. Domestic registered patent No. 10-1180111 1. Domestic registered patent No. 10-1563930 1. Domestic registered patent No. 10-1454114

The problem to be solved by the present invention is to prepare a melon sugar chim solution having excellent storage ability by processing melon, which is mostly consumed as a raw fruit because of poor storage ability, into sugar chim solution.

In addition, when the melon is heat-treated, it prevents the deterioration of palatability due to the occurrence of unpleasant odor peculiar to gourds, and provides melon sugar juice solution that does not lose its unique cool taste and unique flavor and nutrients. The purpose of this is to break away from the stereotype of raw fruit and provide a differentiated bakery with a unique taste and flavor while satisfying the taste of consumers and having a cool feeling.

In order to achieve the above object, the manufacturing step of the bread containing the melon sugar chim solution of the present invention

a) washing the melon and removing moisture, and then removing the shell, seeds, and melon (Melon genus);

b) slicing the melon from which the peel, etc. has been removed, and then obtaining melon juice using a juicer;

c) mixing the melon juice and sugar;

d) aging melon juice mixed with sugar to prepare melon sugar juice;

e) kneading by adding melon sugar juice to the baking mixture;

f) aging the dough molded product to which the melon sugar chim solution is added for 1 to 2 hours;

g) putting the matured dough molding in an oven and baking it;

Consists of, and the present invention can produce a bread containing melon sugar chim liquid according to the above method.

The bread produced by the method of the present invention is made by using melon sugar juice solution that does not lose its unique cool taste, unique flavor, and nutritional components, thereby breaking away from the stereotype that melon is a raw fruit and the taste of consumers. Its purpose is to provide a differentiated bakery with a unique taste and aroma while having a cool feeling.

In addition, since the melon sugar solution, which is mutually agitated with the baking powder, contains sugar and natural additives, there is an advantage that the shelf life is longer than that of general baking because there is no need to add a separate chemical additive.

1 is a graph showing the change in the hardness of the flesh of melon sugar chives according to the amount of sugar added.
2 is a graph showing a change in color difference (crust) of a baking surface according to a change in sugar content of a melon sugar chim solution.
3 is a graph showing the change in color difference (crumb) inside the baking according to the change in the sugar content of the melon sugar chim solution.

The manufacturing method of baking containing melon sugar chim solution of the present invention consists of each of the following steps.

a) washing the melon and removing moisture, and then removing the shell, seeds, and melon (Melon genus);

b) slicing the melon from which the peel, etc. has been removed, and then obtaining melon juice using a juicer;

c) mixing the melon juice and sugar;

d) aging melon juice mixed with sugar to prepare melon sugar juice;

e) kneading by adding melon sugar juice to the baking mixture;

f) aging the dough molded product to which the melon sugar chim solution is added for 1 to 2 hours;

g) putting the matured dough molding in an oven and baking it;

In step b) above, the skin, seeds, and the inside are removed together, and then cut into a certain size. In the above step c), it is preferable to mix 70-130 parts by weight of sugar with respect to 100 parts by weight of melon juice in the ratio of the melon juice and sugar. When the ratio of sugar is less than 70 parts by weight, the sugar content decreases, and the yield of the melon sugar solution decreases.In addition, when more than 130 parts by weight of sugar is used, the sugar remains as crystals, so the yield of the melon sugar solution Rather, the sugar content was not significantly different than that of 1:1, and when the ratio of melon juice to sugar was 1:1, the yield of sugar juice was found to be the highest.

It is preferable to mature the melon pulp mixed with sugar in step d) for 5 to 7 days at room temperature (20 -25°C). The quality of melon sugar juice is closely related to the ripening temperature and the ripening period. If the temperature is too high, there is a possibility of spoilage, and if the temperature is too low, the ripening period is too long, which is not desirable. Therefore, in the present invention, when the melon juice mixed with sugar is aged for 5 to 7 days at 20 to 25°C, the combination with sugar is well made without losing the melon's inherent anti-flavor and taste, and, in addition, the yield of melon sugar juice It was found to be high, and the aroma and taste were excellent.

Hereinafter, specific details for the implementation of the present invention will be described in more detail through examples, etc., and all terms used herein, including technical or scientific terms described in the present invention, are in the technical field to which the present invention pertains. It has the same meaning as commonly understood by those of ordinary skill in the art, and is not interpreted as an ideal or excessively formal meaning unless explicitly defined in this application.

[melon Per capita Produce]

The results of measuring the yield and sugar content of the melon sugar sediment solution aged for 5 days by mixing sugar in a ratio of 70, 100 and 130 parts by weight per 100 parts by weight of melon juice are shown in [Table 1].

Mixing ratio
(Melon juice: sugar, weight ratio)
yield(%)
Brix 1.0: 0.7 55.2±1.7 52.5±0.6 1.0: 1.0 70.7±1.9 62.5±1.5 1.0: 1.3 70.3±2.1 63.2±0.6

(Mean ± standard deviation: 3 repetitions)

As can be seen from [Table 1], when the amount of sugar used in the production of melon sugar sap was added in the same weight ratio as that of melon juice in a 1:1 weight ratio, the yield (70.7±1.9) of melon sugar sap was found to be the highest. When the amount of the melon juice was added in a larger amount than the melon juice (melon juice: sugar = 1: 1.3), the yield of the melon sugar juice solution (70.3±2.1) was not high. In the case of the ratio of sugar to melon juice: 1: 1, when the sugar content is 62.5 and the sugar ratio is 0.7, it can be seen that the sugar content increases at a higher rate compared to 52.5, but when the melon juice: sugar = 1: 1.3 (63.2±0.6), there was no difference compared to the case where the melon juice: sugar ratio was 1:1.

In the above, it was prepared by adding the ratio of sugar in the melon sugar juice in a ratio of 0.7, 1, and 1.3 relative to the melon juice, and the yield measurement was calculated as (liquid weight/(pulp + sugar weight)×100) by separating the pulp and liquid. I did. In addition, the hardness of the pulp was measured using a rheometer (Compac-100Ⅱ, Sun Rheometer, Sun Scientific. Co. Ltd, Tokyo, Japan) of the pulp separated from the melon sugar juice, and the color of the product was Spectrophotometer CM-700 ( KONICA MINOLTA, Japan) was used to measure L, a, and b values after calibration with a standard white plate. In addition, the sugar content of the melon sugar sediment was measured using a refractometer ATC-1 (ATAGO, JAPAN).

〈 Example And Comparative example 〉

In the case of the Example, the sugar content of the sugar solution was different, and in the case of the Comparative Example, the remaining ingredients and composition ratios were the same, except for the addition of sugar.

Baking mix ratio Material (g) Comparative example Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Melon sugar chimney
Sugar content 5
Brix 7
Brix 10
Brix 13
Brix 15
Brix 20
Brix Melon 0 260 260 260 260 260 260 Strong 452 452 452 452 452 452 452 Skim milk powder 15 15 15 15 15 15 15 Salt 10 10 10 10 10 10 10 East 10 10 10 10 10 10 10 water 260 0 0 0 0 0 0 butter 26 26 26 26 26 26 26 Sugar 100 0 0 0 0 0 0

〈 Melon sugar Bakery volume experiment according to sugar content>

After the baking was prepared from the baking molds composed of the combination ratios of Examples 1 to 6 and Comparative Example 1, the volume of the baking was measured. It can be seen from [Table 3] and [Table 4] that the volume growth of the baking with the addition of melon sugar sediment liquid is larger than that of general baking, and that when the sugar concentration is 20°BX, the volume decreases and the shape is also glowing. .

Baking size
division Melon Cheong Sweetness (Bx°)
contrast 5 7 10 13 15 20 Height
(cm) 10.7
±1.6 ¹⁾ 11.9
±0.9 12.8
±1.9 13.1
±1.6 10.3
±0.5 8.1
±1.0 10.3
±1.5

Mean±Standard Deviation: 3 repetitions

As can be seen from [Table 3] and [Table 4] above, when the sweetness of the melon sugar sediment is 13 BX°, the volume of the baking was found to be the largest, and when the volume was large, the texture of the bread was soft and the texture was excellent. Was confirmed.

<Sensory test>

Bread was prepared according to the composition ratios of Examples 1 and 3, Example 4, Example 6, and Comparative Example, and the prepared bread samples were cut into the same size in an easy-to-eat form.

Twenty male and female adults (40 persons in total) were selected, and after sufficient education on the purpose and evaluation method of the experiment was conducted for these subjects, sensory tests were conducted on each of the above samples. The score of the sensory test is a 5-point scale method (5 points: very good, 4 points: good, 3 points: average, for the overall color, flavor, taste, texture, and overall preference of the samples of the examples and comparative examples). 2 points: bad, 1 point: very bad), and the results of calculating the average value for each item for the evaluation are shown in [Table 5] below.

Preference Survey Example 1 Example 3 Example 4 Example 6 Comparative example color 6.2 6.6 6.8 6.1 6.1 Flavor 6.3 7.4 7.8 5.8 5.8 flavor 6.2 6.8 7.3 6.0 5.5 Texture 6.1 6.4 7.5 5.8 5.8 Overall acceptability 6.1 6.4 7.2 6.0 5.4

As can be seen from [Table 5], there was no significant difference in color preference, but in terms of flavor, taste, and overall preference, Examples 3 and 4 were generally compared to the commercially available baking of Comparative Examples. In the case of, it was found to be high, and in particular, in the case of Example 3 and Example 4 in terms of texture, it was found that the favorable sensitivity was higher than that of Examples 1 and 6 as well as the generally commercially available baking of Comparative Examples, which [ As can be seen from Table 4], it was confirmed that this is because the volume of the baking is large, so the tissue is soft and has a feeling of melting in the mouth.

Claims (6)

a) washing the melon and removing moisture, and then removing the shell, seeds, and melon (Melon genus);
b) slicing the melon from which the peel, etc. has been removed, and then obtaining melon juice using a juicer;
c) mixing the melon juice and sugar;
d) aging melon juice mixed with sugar to prepare melon sugar juice;
e) kneading by adding melon sugar juice to the baking mixture;
f) aging the dough molded product to which the melon sugar chim solution is added for 1 to 2 hours;
g) Putting the matured dough molded product in an oven and baking it; a method for producing a bakery containing a melon sugar solution comprising: a. The method of claim 1,
The melon sugar chim solution is a method of manufacturing a bakery containing the melon sugar chim solution, characterized in that 70 to 130 parts by weight of sugar is added to 100 parts by weight of the melon juice. The method of claim 2,
The melon sugar chim solution is a method for producing a bakery containing a melon sugar chim solution, characterized in that 100 parts by weight of sugar is added to 100 parts by weight of the melon juice. The method according to claim 1 or 2,
A method for producing a bakery containing melon sugar juice, characterized in that the melon juice mixed with sugar is aged for 5 to 7 days at 20 to 25°C. The method of claim 1,
The sugar content of the melon sugar chim solution is 5 to 15 BX ° Method for producing a bakery containing melon sugar chim solution, characterized in that. The method of claim 5,
The sugar content of the melon sugar chim solution is 10 to 13 BX ° Method for producing a bakery containing melon sugar chim solution, characterized in that.

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