KR20210098408A - Bread with Acorn pollen and preparation method thereof - Google Patents

Abstract

The present invention relates to bread containing acorn pollen and a method for preparing the same. Specifically, the present invention relates to acorn pollen bread which has high palatability, contains various nutrients, and has an excellent antioxidant effect compared to ordinary bread by adding acorn pollen to dough and/or red bean filling, and additionally fermenting the same; and a method for preparing the same.

Description

Bread containing acorn pollen and its manufacturing method {Bread with Acorn pollen and preparation method thereof}

The present invention relates to a bread containing acorn pollen in dough and/or red bean paste, and a method for producing the same.

As the diet gradually becomes more westernized, bread is now used as a staple food together with rice. In particular, bread is more easily enjoyed than traditional rice and side dishes in Korea, so its consumption is gradually increasing. However, these breads are generally made by putting some ingredients, including eggs, in flour dough and baking them in an oven. However, the high content of carbohydrates and fats can cause obesity and various adult diseases when consumed in large amounts. Due to these problems, various breads have been developed and sold under the name of functional bread, that is, healthy bread.

Pollen is a raw material for royal jelly. It is a protein source for bee larvae and adults. It is rich in nutrients such as carbohydrates, fats, vitamins, and minerals. It is known to be effective in various diseases, and recently, antibacterial and antioxidant effects, immune enhancing effects, prostatic hyperplasia and prostatitis treatment effects, etc. have been reported.

Bee pollen is a lump like a dumpling made by mixing honey and enzymes in pollen that worker bees put on their legs to feed young bees. As it is known as a complete food rich in bioactive substances, the demand is rapidly increasing, but only a few types of pollen, such as acorn pollen and Actinidia pollen, are being collected in Korea.

In addition, pollen plays an important role in maintaining and preserving species as a part of the plant's reproductive system, but among many pollen, pollen directly involved in reproduction is only a small part, and most of it is accumulated in the soil layer or lost in its natural state. there is.

Accordingly, the present inventors have completed the present invention as a result of efforts to develop a bread with excellent texture, flavor, and flavor, and a method for manufacturing the same, while considering the health of purchasers using acorn pollen resources containing many nutritional components.

Journal of the Korean Beekeeping Society, 2013, 28, 3, 217-221, Inpyo Hong et al., Changes in composition by physical treatment of acorn pollen (pollen) Chonbuk National University Final Report, 1999, Kim Gye-hwan et al., Development of technology for using pollen from the genus Pine. Journal of the Korean Beekeeping Society, 2017, 32, 3, 261~268, Inpyo Hong et al., Characteristics and antioxidant activity of buckwheat pollen

It is an object of the present invention to provide acorn pollen bread and a method for manufacturing the same, which contain acorn pollen in dough and/or red bean paste, and have excellent antioxidant effect while containing various nutrients.

One embodiment of the present invention is (1) 200 to 230 parts by weight of wheat flour, 10 to 20 parts by weight of yeast, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of improving agent, 30 to 40 parts by weight of sweetener, 1 to 10 parts by weight of powdered milk parts, 1 to 5 parts by weight of baking powder, 20 to 30 parts by weight of acorn pollen, and 100 to 120 parts by weight of water to prepare a dough; (2) preparing a dough by adding 20 to 30 parts by weight of a solid dairy product to the dough of step (1) and mixing; (3) first fermenting the dough of step (2) for 20 to 40 minutes, followed by intermediate fermentation for 20 to 50 minutes; (4) making bread into the fermented dough of step (3); And (5) using the dough of step (4) to complete the bread; It provides a method for producing acorn pollen bread comprising a.

In the step of (4) making a bread shape, it may be fermented by adding additional sediment to the dough of (3).

The sediment may be prepared by mixing acorn pollen and sediment.

The bread-shaped dough may be fermented for 20 to 40 minutes in the step of (4) making a bread shape.

The step of (5) completing the bread may be completed by steaming or baking the bread-shaped dough.

In the step of steaming the bread-shaped dough, the bread can be completed by steaming it in a steamer for 5 to 10 minutes.

In the step of baking the bread-shaped dough, it is possible to complete the bread by baking in an oven at 170 to 190 ° C. and at 150 to 170 ° C. for 10 to 15 minutes.

By using the bread using acorn pollen and the manufacturing method thereof according to an embodiment of the present invention, it is possible to provide an acorn pollen bread excellent in antioxidant effect while containing various nutrients.

1 is a flowchart of a manufacturing method according to the present invention.
2 is a photograph of acorn pollen dough prepared by the method according to the present invention.
3 is a photograph of red bean paste containing acorn pollen produced by the method according to the present invention.
4 is a photograph showing acorn pollen steamed bun prepared by the method according to the present invention.
5 is a photograph showing acorn pollen red bean bread prepared by the method according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily carry out the present invention. The embodiments of the present invention are provided in order to more completely explain the present invention to those of ordinary skill in the art. Accordingly, the embodiment of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

As used throughout the specification of the present invention, the term “step for (to)” or “step for” does not mean “step for”.

The present invention is (1) 200 to 230 parts by weight of wheat flour, 10 to 20 parts by weight of yeast, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of improving agent, 30 to 40 parts by weight of sweetener, 1 to 10 parts by weight of powdered milk, baking powder 1 to 5 parts by weight, 20 to 30 parts by weight of acorn pollen, and 100 to 120 parts by weight of water to prepare a dough;

(2) preparing a dough by adding 20 to 30 parts by weight of a solid dairy product to the dough of step (1) and mixing;

(3) first fermenting the dough of step (2) for 20 to 40 minutes, followed by intermediate fermentation for 20 to 50 minutes;

(4) making bread into the fermented dough of step (3); and

* (5) using the dough of step (4) to complete the bread;

It provides a method for producing acorn pollen bread comprising a.

According to one embodiment of the present invention, the wheat flour of step (1) may be a wheat flour or a strong flour, and the wheat flour contains about 8 to 10% protein and about 30% gluten, and is used for a variety of purposes to give a somewhat chewy taste. Strong flour contains 11 to 13% protein and 40% gluten, so it is strong when kneaded with water, so it can be mainly used to make bread.

In addition, according to one embodiment of the present invention, the improving agent in step (1) may be a dough improving agent and is a drug used for the purpose of improving the physical properties of bread dough, and the oxidizing agent included in the improving agent strengthens gluten and kneads the dough. It can be used to increase the volume of bread and improve the quality of the inside by improving the machine resistance or fermentation resistance of the product.

In addition, according to one embodiment of the present invention, the sweetener of step (1) may use sugar, honey, starch syrup and trimoline as a sweetening material.

In addition, according to one embodiment of the present invention, the acorn pollen of step (1) may be used including acorn honey pollen.

In addition, according to one embodiment of the present invention, the solid dairy product of step (2) may include butter and margarine.

According to one embodiment of the present invention, the steps (1) to (2) is a kneading step, specifically, it may be kneaded at 20 ~ 35 ℃, more specifically, it may be kneaded at 25 ~ 30 ℃.

In addition, according to one embodiment of the present invention, the step (3) is a step of fermenting the dough of step (2), specifically, it can be fermented at a temperature of 20 to 40 ° C. and a humidity of 70 to 85% in a fermenter, and further Specifically, the primary fermentation may be performed at a temperature of 25 to 35° C. and a humidity of 70 to 85% for 20 to 40 minutes. In the fermenting step, if it is less than 20 minutes, the fermentation is not performed, and if it is more than 40 minutes, it may be over-fermented and the flavor of the bread may be deteriorated.

In addition, according to an embodiment of the present invention, after the primary fermentation of step (3), it may be fermented in the middle for 20 to 50 minutes. In the fermenting step, when the fermentation is less than 20 minutes, the fermentation is not performed, and when the fermentation is performed for 50 minutes or more, the flavor of the bread may be deteriorated due to over-fermentation. In addition, the intermediate fermentation can improve the texture and flavor of the bread.

In addition, according to one embodiment of the present invention, the step (4) is a step of making the dough into a bread shape, specifically, it can be made by putting 25 to 35 parts by weight of sediment in 30 to 50 parts by weight of the dough in step (3). . The sediment may be made by mixing 15 to 25 parts by weight of acorn pollen and 300 to 330 parts by weight of commercially available sediment.

In addition, according to an embodiment of the present invention, the step (4) of making the dough into a bread shape may be made by secondary fermentation for 20 to 40 minutes. In the fermenting step, when the fermentation is less than 20 minutes, the fermentation is not performed, and when the fermentation is carried out for 40 minutes or more, the flavor of the bread may be deteriorated due to over-fermentation. In addition, the secondary fermentation can improve the texture and flavor of the bread.

In addition, according to an embodiment of the present invention, the step (5) is a step of completing the bread, and may be completed by steaming or baking bread-shaped dough.

The steaming step to complete the bread may be completed by steaming the bread-shaped dough of step (4) in a steamer for 5 to 10 minutes. If the steaming time exceeds 10 minutes in the steaming step, the chewy texture may be deteriorated, which may impair the taste of the bread.

The baking step to complete the bread may be completed by baking the bread-shaped dough of step (4) in an oven at 170 to 190° C. at the top and 150 to 170° C. at the bottom for 10 to 15 minutes. In the baking step, when the upper heat exceeds 190°C and the lower heat exceeds 170°C, the texture and flavor of the bread may be deteriorated as the dough is burned, and the taste of the bread may be impaired due to the burnt flavor and burnt taste.

*In a specific embodiment of the present invention, the present inventors made a dough and/or red bean paste containing acorn pollen to prepare bread containing acorn pollen, and then steamed it in a steamer or baked it in an oven to complete the acorn pollen bread.

In addition, the sensory evaluation was performed on acorn pollen bread, general bread, and acorn pollen bread with different processes, and it was confirmed that the bread containing acorn pollen had significantly superior overall preference.

Hereinafter, the present invention will be described in detail by way of Examples, Comparative Examples and Experimental Examples.

However, the following Examples, Comparative Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples, Comparative Examples and Experimental Examples.

<Example 1> Preparation of acorn pollen steamed bread

<1-1> Manufacturing of acorn pollen steamed bread dough

Mix 225 g of wheat flour, 16 g of yeast, 4 g of salt, 2 g of improving agent, 36 g of sugar, 7 g of powdered milk, 2 g of baking powder, 24 g of acorn pollen, and 110 ml of water to make a dough, and then add 27 g of margarine. was added and mixed to prepare a dough. At this time, the dough was prepared at 27 ℃ (see FIG. 2).

<1-2> Fermentation of acorn pollen steamed bread dough

The dough prepared in Example <1-1> was first fermented for 25 minutes at a humidity of 75 to 80% and a temperature of 30° C., then divided into 40 g each and fermented again for about 30 minutes.

<1-3> Production of acorn pollen and bean paste

To 320 g of commercially available red bean paste, 21 g of acorn pollen was added and mixed to prepare red bean paste, and then divided into 30 g each (see FIG. 3).

<1-4> Acorn pollen steamed bread production

The red bean paste prepared in Example <1-3> was put into the dough prepared in Example <1-2> to form a steamed bun, and secondary fermentation was performed for 30 minutes. After fermentation, steamed for 8 minutes in a steamer, acorn pollen steamed bread was prepared (see FIG. 4 ).

<Example 2> Preparation of acorn pollen red bean bread

<2-1> Manufacturing of acorn pollen red bean bread dough

Mix 225 g of bread flour, 16 g of yeast, 4 g of salt, 2 g of improving agent, 36 g of sugar, 7 g of powdered milk, 2 g of baking powder, 24 g of acorn pollen, and 110 ml of water to make a dough, and then add 27 g of margarine. was added and mixed to prepare a dough. At this time, the dough was prepared at 27 ℃ (see FIG. 2).

<2-2> Fermentation of acorn pollen bread dough

The dough prepared in Example <2-1> was first fermented for 25 minutes at a humidity of 75 to 80% and a temperature of 30° C., then divided into 40 g each and fermented again for about 40 minutes.

<2-3> Production of acorn pollen and bean paste

To 320 g of commercially available red bean paste, 21 g of acorn pollen was added and mixed to prepare red bean paste, and then divided into 30 g each (see FIG. 3).

<2-4> Preparation of acorn pollen bread

The red bean paste prepared in Example <2-3> was put into the dough of Example <2-2> to form a red bean bread shape, and secondary fermentation was performed for 30 minutes. After fermentation, the acorn pollen red bean bread was prepared by baking in an oven at 180° C. on the upper heat and 160° C. on the bottom for 13 minutes (see FIG. 5).

<Comparative Example 1> Preparation of steamed bread

It was prepared according to the preparation method of <Example 1> except that acorn pollen was added in steps <1-1> and <1-3> of Examples <1-1>.

<Comparative Example 2> Manufacture of red bean bread

It was prepared according to the preparation method of <Example 2>, except that acorn pollen was added in steps <2-1> and <2-3> of Examples <2-1> and <2-3>.

<Comparative Example 3> Preparation of acorn pollen bread

<3-1> Preparation of acorn pollen steamed bun

It was prepared according to the preparation method of <Example 1> except for the intermediate fermentation in the step <1-2>.

<3-2> Preparation of acorn pollen red bean bread

* It was prepared according to the preparation method of <Example 2> except for the intermediate fermentation in the step <2-2>.

<Comparative Example 4> Preparation of acorn pollen bread

<4-1> Preparation of acorn pollen steamed bun

It was prepared according to the preparation method of <Example 1> except for the secondary fermentation in step <1-4>.

<4-2> Production of acorn pollen sweet bean bread

It was prepared according to the preparation method of <Example 2> except for the secondary fermentation in step <2-4>.

<Comparative Example 5> Preparation of acorn pollen bread

<5-1> Preparation of acorn pollen steamed bun

It was prepared according to the preparation method of <Example 1>, except that in the step <1-4> of Example <1-4>, it was steamed in a steamer for 15 minutes.

<5-2> Preparation of acorn pollen sweet bean bread

It was prepared according to the preparation method of <Example 2>, except that in the step <2-4> of Example <2-4>, the oven was baked at 200°C on the upper heat and 180°C on the bottom.

<Experimental Example 1> Sensory evaluation

Sensory evaluation was performed on the acorn pollen bread of <Example 1> to <Example 2> and the bread prepared by the method of <Comparative Example 1> and <Comparative Example 5> prepared by the method according to the present invention. .

Specifically, the sensory evaluation was carried out within 12 hours from the time when the bread prepared in <Example 1> to <Example 2>, <Comparative Example 1> to <Comparative Example 5> was prepared, the color, aroma, taste and synthesis of the bread , and the like was evaluated.

The color, aroma, taste and overall palatability of the bread were sampled by 20 well-trained professional sensory testers. After evaluation by stage, it was judged by the average score.

The judging criteria are as follows.

Good: 4.6 to 5.0 points;

Slightly good: 3.6 to 4.5 points;

Normal: 2.6 to 3.5 points;

Slightly poor: 1.6 to 2.5 points; and

Poor: 1.0 to 1.5 points.

<1-1> Sensory evaluation of steamed buns with different compositions

In order to examine the color, aroma, taste and overall preference of the steamed acorn pollen and steamed bread without acorn pollen prepared by the method according to the present invention, the steamed acorn pollen prepared according to <Example 1> and <Comparative Example 1> Sensory evaluation was performed on the steamed bread prepared in [Table 1].

No. color incense taste Comprehensive symbology Example 1 4.8 4.7 4.8 4.8 Comparative Example 1 3.8 4.0 3.4 3.7

As a result, as shown in Table 1, the steamed acorn pollen steamed bun of Example 1 containing acorn pollen according to the manufacturing method of the present invention has a sweeter taste and better flavor than the steamed bun of Comparative Example 1 which does not use acorn pollen. It was confirmed that the degree of acceptance was remarkably excellent.

<1-2> Sensory evaluation of red bean bread with different composition

In order to examine the color, aroma, taste and overall preference of acorn pollen red bean bread prepared by the method according to the present invention and acorn pollen-free red bean bread, acorn pollen red bean bread prepared according to <Example 2> and <Comparative Example 2> Sensory evaluation was performed on the red bean bread prepared in , and the results are shown in [Table 2].

No. color incense taste Comprehensive symbology Example 2 4.9 4.8 4.9 4.9 Comparative Example 2 3.9 4.0 3.6 3.8

As a result, as shown in Table 2, the acorn pollen red bean bread of Example 2, prepared by containing acorn pollen according to the manufacturing method of the present invention, has a sweeter taste and better flavor than the red bean bread of Comparative Example 2 without using acorn pollen. It was confirmed that the degree of acceptance was remarkably excellent.

<1-3> Sensory evaluation of acorn pollen bread with different fermentation times

In order to examine the color, aroma, taste, and overall preference of acorn steamed bread and red bean bread prepared by varying the number of fermentations, acorn pollen bread and <Comparative Example 3> prepared according to <Example 1> to <Example 2> A sensory evaluation was performed on the acorn pollen bread prepared in <Comparative Example 4>, and the results are shown in Table 3.

No. color incense taste overall sign Example 1 4.8 4.7 4.8 4.8 Example 2 4.9 4.8 4.9 4.9 Comparative Example 3-1 4.0 3.7 3.4 3.7 Comparative Example 3-2 4.1 3.8 3.4 3.8 Comparative Example 4-1 4.2 3.8 3.2 3.7 Comparative Example 4-2 4.3 3.9 3.3 3.8

As a result, as shown in Table 3, the acorn pollen bread of <Example 1> to <Example 2> prepared by fermenting the dough twice according to the manufacturing method of the present invention was prepared by fermentation once <Comparative Example 3 > to <Comparative Example 4> It was confirmed that the flavor was better and the texture was better than the acorn pollen bread of Comparative Example 4, and the overall preference was remarkably excellent.

<1-4> Sensory evaluation of steamed acorn pollen with different steaming times

In order to examine the color, aroma, taste, and overall preference of the steamed acorn pollen prepared by varying the steaming time, the steamed acorn pollen prepared according to <Example 1> and the steamed acorn pollen prepared in Comparative Example <5-1> For the sensory evaluation was performed, and the results are shown in Table 4.

No. color incense taste overall sign Example 1 4.8 4.7 4.8 4.8 Comparative Example 5-1 4.1 3.7 4.2 4.0

As a result, as shown in Table 4, the steamed acorn pollen of <Example 1> prepared by steaming in a steamer for 8 minutes according to the manufacturing method of the present invention was better than the steamed acorn pollen of Comparative Example <5-1> prepared by steaming for 15 minutes. It was confirmed that it was more chewy and the overall preference was remarkably excellent.

<1-5> Sensory evaluation of acorn pollen red bean bread with different baking times

In order to examine the color, aroma, taste, and overall preference of acorn pollen red bean bread prepared at different baking temperatures, acorn pollen red bean bread prepared according to <Example 2> and acorn pollen red bean bread prepared in Comparative Example <5-2> For the sensory evaluation was performed and the results are shown in Table 5.

No. color incense taste overall sign Example 2 4.9 4.8 4.9 4.9 Comparative Example 5-2 3.8 4.0 3.9 3.9

As a result, as shown in Table 5, the acorn pollen red bean bread of <Example 2> prepared by baking at 180 ° C. and 160 ° C. under the oven according to the manufacturing method of the present invention was prepared by baking at 200 ° C. and 180 ° C. under the oven. It was confirmed that the taste was sweeter than the acorn pollen red bean bread of Comparative Example <5-2> and the overall preference was significantly superior.

Therefore, from the above results, it was confirmed that, in the case of bread containing acorn pollen prepared according to the manufacturing method of the present invention, it had a sweeter and better texture than general steamed bread and red bean bread, and showed high overall preference. Also, steamed acorn pollen and It was confirmed that high-quality acorn pollen steamed bread and red bean bread could be provided to consumers by optimizing the ingredients, the number of fermentations, and the process for the production of red bean bread.

Claims (3)

(1) 200 to 230 parts by weight of flour, 10 to 20 parts by weight of yeast, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of improving agent, 30 to 40 parts by weight of sweetener, 1 to 10 parts by weight of powdered milk, 1 to 5 parts by weight of baking powder preparing a dough by mixing parts by weight, 20 to 30 parts by weight of acorn pollen, and 100 to 120 parts by weight of water;
(2) preparing a dough by adding 20 to 30 parts by weight of a solid dairy product to the dough of step (1) and mixing;
(3) first fermenting the dough of step (2) for 20 to 40 minutes, followed by intermediate fermentation for 20 to 50 minutes;
(4) forming 30 to 50 parts by weight of the fermented dough of step (3) into a bread shape, adding 25 to 35 parts by weight of the sediment prepared by mixing acorn pollen and sediment, followed by secondary fermentation for 20 to 40 minutes; and
(5) steaming the second fermented bread-shaped dough of step (4) in a steamer or baking in an oven at 170 to 190°C at the top and 150 to 170°C at the bottom;
Including, wherein the acorn pollen in step (1) is acorn honey pollen that has not been subjected to a leaching process, a method for producing acorn pollen bread.
According to claim 1,
A method for producing acorn pollen bread, wherein the second fermented bread-shaped dough of step (4) is steamed in a steamer for 5 to 10 minutes to complete the bread.
The method of claim 1 .
The second fermented bread-shaped dough of step (4) is baked in an oven for 10 to 15 minutes to complete the bread, a method of producing acorn pollen bread.

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