KR20220042836A - Method for producing sweet potato rice bread using red yeast rice - Google Patents

Abstract

The present invention relates to a method for producing sweet potato rice bread and to sweet potato rice bread manufactured by the method. The method comprises the steps of: mixing eggs, salt, corn syrup and water in a mixture for rice bread skin, adding butter and oil thereto, and kneading to manufacture a dough; manufacturing the dough by aging and spreading the manufactured dough; molding the manufactured dough to include sweet potato sediment; and placing the molded sweet potato rice bread in a preheated oven and then baking it.

Description

Method for producing sweet potato rice bread using red yeast rice

The present invention comprises the steps of (1) mixing non-glutinous rice powder, glutinous rice powder, hongguk rice powder, purple sweet potato powder, beet powder, baeknyeoncho powder, safflower leaf powder, waxy starch and hydroxypropyl phosphate starch to prepare a mixture for rice bread skin; (2) mixing walnuts, almonds and pumpkin seeds with mashed sweet potatoes after roasting to prepare sweet potato sediment; (3) mixing eggs, salt, corn syrup and water in the mixture for rice bread skin prepared in step (1), adding butter and oil thereto, and kneading to prepare a dough; (4) aging and spreading the dough prepared in step (3) to prepare a dough skin; (5) forming the dough skin prepared in the step (4) to include the sweet potato bean paste prepared in the step (2); and (6) putting the sweet potato rice bread molded in step (5) into a preheated oven and then baking it.

In the 1960s, per capita rice consumption in Korea was 120 kg per year, but in 2017 it was halved to 60 kg, and it is predicted to drop sharply to 47 kg in 2027. Accordingly, the need to develop rice processed products along with production adjustment policies is increasing.

Tteok, Korea's representative processed rice food, is a food cooked by steaming, boiling, or steaming grain flour. It is a unique Korean food that cannot be omitted from rites of passage and holiday events. The concept of food that is not missing from the event. However, due to the simplification of food, the westernization of food, the development of the food industry, the nuclear family, and the popularization of various confectionery and bakery markets, the proportion of rice cakes in our diet has decreased, and the value of rice cakes has continuously decreased. However, recently, as the influence of globalization and internationalization of Korean food and food consumption trends have been linked to ‘health’ and ‘tradition’, interest in traditional rice cakes and Korean sweets is gradually increasing. In addition, traditional rice cakes have sufficient value as a meal and are being re-emerged as food that can satisfy consumers' desires for health and nutrition.

Sweet potato ( Ipomoea batatas , Sweet Potato) is a dicotyledonous food crop belonging to the family Convolvulaceae. The part we use for food is the root, which is usually divided into fine roots, hard roots, and tuber roots. The origin of sweet potato is Central America, and it is mainly cultivated in Asia.

Sweet potato is a representative guhwang crop that uses roots, stems, and leaves for food. It is an alkaline food rich in nutrients. It is rich in carbohydrates and contains protein, fat, dietary fiber, minerals, and vitamins, so it can be used as a staple food substitute. In addition, it is rich in vitamins A, B, and C, including potassium, and contains a lot of essential amino acids and contains a lot of lysine. Orange beta-carotene and purple anthocyanin pigments are representative antioxidants that can help prevent aging and disease.

As described above, sweet potatoes are used as a popular representative food for diet and weight control because they contain a variety of nutritional components, yet are low in calories, give a feeling of satiety, and contain a large amount of dietary fiber.

Korean Patent Publication No. 2020-0028198 discloses a method for producing bread containing sweet potato stuffing, and Korean Patent No. 1087810 discloses a method for producing sweet potato bread using sweet potato sediment, It is different from the manufacturing method of the used sweet potato rice bread.

The present invention has been derived from the above needs, and an object of the present invention is to improve the functionality as well as physiologically active substances in the process of manufacturing sweet potato rice bread using rice and sweet potatoes, thereby helping modern people's health and making it easier to eat. An object of the present invention is to provide a method for manufacturing sweet potato rice bread that can be consumed as a substitute.

In order to solve the above problems, the present invention provides rice bread by mixing (1) non-glutinous rice powder, glutinous rice powder, red rice powder, purple sweet potato powder, beet powder, baeknyeoncho powder, safflower leaf powder, waxy starch and hydroxypropyl phosphate distarch. preparing a mixture for use; (2) mixing walnuts, almonds and pumpkin seeds with mashed sweet potatoes after roasting to prepare sweet potato sediment; (3) mixing eggs, salt, corn syrup and water in the mixture for rice bread skin prepared in step (1), adding butter and oil thereto, and kneading to prepare a dough; (4) aging and spreading the dough prepared in step (3) to prepare a dough skin; (5) forming the dough skin prepared in the step (4) to include the sweet potato bean paste prepared in the step (2); and (6) putting the sweet potato rice bread molded in step (5) into a preheated oven and then baking it.

In addition, the present invention provides a sweet potato rice bread prepared by the above method.

The sweet potato rice bread of the present invention does not use wheat flour and contains rice as a main ingredient, so consumers can prefer it more because of its texture and taste like bread, and it can be easily consumed as a meal replacement or snack, and also, polyphenols And flavonoid content and antioxidant activity are enhanced to provide rice bread that can help modern people's health.

1 shows a photo of the sweet potato rice bread of the present invention.

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

(1) preparing a mixture for rice bread skin by mixing non-glutinous rice powder, glutinous rice powder, red rice powder, purple sweet potato powder, beet powder, baeknyeoncho powder, safflower leaf powder, starch and hydroxypropyl phosphate;

(2) mixing walnuts, almonds and pumpkin seeds with mashed sweet potatoes after roasting to prepare sweet potato sediment;

(3) mixing eggs, salt, corn syrup and water in the mixture for rice bread skin prepared in step (1), adding butter and oil thereto, and kneading to prepare a dough;

(4) aging and spreading the dough prepared in step (3) to prepare a dough skin;

(5) forming the dough skin prepared in the step (4) to include the sweet potato bean paste prepared in the step (2); and

(6) It provides a method for producing sweet potato rice bread, characterized in that it comprises the step of baking after putting the molded sweet potato rice bread of step (5) in a preheated oven.

In the method for producing sweet potato rice bread of the present invention, the mixture for rice bread skin in step (1) is preferably 8-12 g of non-glutinous rice powder, 27-33 g of glutinous rice powder, 8-12 g of red rice powder, 1.8-g of purple sweet potato powder It can be prepared by mixing 2.2 g, beet powder 0.8~1.2 g, baeknyeoncho powder 0.8~1.2 g, safflower leaf powder 0.8~1.2 g, charcoal starch 120~140 g and hydroxypropyl phosphate starch 22~28 g, More preferably, non-glutinous rice powder 10 g, glutinous rice powder 30 g, hongguk rice powder 10 g, purple sweet potato powder 2 g, beet powder 1 g, baeknyeoncho powder 1 g, safflower leaf powder 1 g, wax starch 130 g and hydroxypropyl It can be prepared by mixing 25 g of starch phosphate. The mixture for rice bread skin mixed with the above material types and mixing ratios could be prepared as a mixture suitable for manufacturing rice bread with improved functionality and preference while exhibiting the same texture as bread even with rice as the main ingredient without using wheat flour.

In addition, in the method for producing sweet potato rice bread of the present invention, the sweet potato sediment in step (2) is preferably baked and then mashed sweet potato 80 to 120 g, walnuts 4 to 6 g, almonds 4 to 6 g, and pumpkin seeds 4 to 6 g may be prepared by mixing, and more preferably, 5 g of walnuts, 5 g of almonds and 5 g of pumpkin seeds are mixed with 100 g of mashed sweet potato after baking. The sweet potato bean paste prepared under the above conditions was able to be prepared with the appropriate sweetness of sweet potato and the chewy taste of the auxiliary ingredients, and having an appropriate viscosity and sweetness.

In addition, in the method for producing sweet potato rice bread of the present invention, the dough in step (3) is preferably 1 to 2 eggs, 2.5 to 3.5 g of salt, 13 to 17 g of coarse powder and 200 to 220 g of a mixture for rice bread skin. It can be prepared by mixing 45-55 g of water, adding 45-55 g of butter and 18-22 g of oil thereto, and kneading, more preferably 210 g of the mixture for rice bread skin in step (1). It can be prepared by mixing 1 egg, 3 g of salt, 15 g of crude oil and 50 g of water, adding 50 g of butter and 20 g of oil, and kneading it. It was possible to prepare a dough suitable for preparing rice bread with a soft texture and excellent texture by mixing the ingredients and mixing ratio as described above.

In addition, in the method for producing sweet potato rice bread of the present invention, the dough skin of the step (4) can be preferably prepared by aging the dough at 2 to 7° C. for 30 to 50 minutes and spreading it, more preferably the dough. It can be prepared by aging at 4° C. for 40 minutes and spreading. By aging under the same conditions as described above, the taste of ingredients was harmonized without the odor of aging, and it was able to be aged so as to be suitable for making bread with improved chewy and soft texture.

In addition, in the method for producing sweet potato rice bread of the present invention, the step (5) may preferably include 45 to 55 g of dough skin and 36 to 44 g of sweet potato sediment, and more preferably 50 to 50 g of dough skin. It can be molded so that 40 g of sweet potato sediment is included in g. By molding by adding the dough skin and bean paste in the same ratio as above, the light taste of the dough and the sweetness of the bean paste were balanced, so that it was possible to prepare rice bread suitable for taste.

In addition, in the method for producing sweet potato rice bread of the present invention, the step (6) may include placing the molded sweet potato rice bread in an oven preheated to 170 to 190° C. and then baking for 12 to 20 minutes, more preferably You can bake the molded sweet potato rice bread for 15 minutes after putting it in an oven preheated to 170~190℃. The rice bread baked under the above conditions was soft on the inside and crispy on the outside, so it could be prepared as a rice bread with improved texture.

The manufacturing method of the sweet potato rice bread of the present invention, more specifically

(1) Non-glutinous rice powder 8~12 g, glutinous rice powder 27~33 g, red rice powder 8~12 g, purple sweet potato powder 1.8~2.2 g, beet powder 0.8~1.2 g, baeknyeoncho powder 0.8~1.2 g, safflower leaf powder Preparing a mixture for rice bread skin by mixing 0.8-1.2 g, 120-140 g of waxy starch, and 22-28 g of hydroxypropyl phosphate starch;

(2) preparing sweet potato sediment by mixing 4-6 g of walnuts, 4-6 g of almonds, and 4-6 g of pumpkin seeds with 80-120 g of mashed sweet potato after roasting;

(3) Mix 1~2 eggs, 2.5~3.5 g of salt, 13~17 g of coarse powder, and 45~55 g of water in 200~220 g of the mixture for rice bread skin prepared in step (1), and add After adding 45-55 g of butter and 18-22 g of oil, kneading to prepare a dough;

(4) aging the dough prepared in step (3) at 2-7° C. for 30-50 minutes and spreading it to prepare a dough skin;

(5) forming 45-55 g of the dough skin prepared in the step (4) to contain 36-44 g of the sweet potato sediment prepared in the step (2); and

(6) may include the step of placing the molded sweet potato rice bread of step (5) in an oven preheated to 170 ~ 190 ℃ and then baking for 12 ~ 20 minutes,

more specifically

(1) Non-glutinous rice powder 10 g, glutinous rice powder 30 g, red rice powder 10 g, purple sweet potato powder 2 g, beet powder 1 g, baeknyeoncho powder 1 g, safflower leaf powder 1 g, wax starch 130 g and hydroxypropyl phosphoric acid Mixing 25 g of the previous flour to prepare a mixture for rice bread skin;

(2) mixing 5 g of walnuts, 5 g of almonds, and 5 g of pumpkin seeds with 100 g of mashed sweet potato after roasting to prepare sweet potato sediment;

(3) One egg, 3 g of salt, 15 g of coarse powder and 50 g of water were mixed with 210 g of the mixture for rice bread skin prepared in step (1), and 50 g of butter and 20 g of oil were added thereto. After kneading to prepare a dough;

(4) aging the dough prepared in step (3) at 4° C. for 40 minutes and spreading it to prepare a dough;

(5) forming 50 g of the dough skin prepared in the step (4) to contain 40 g of the sweet potato sediment prepared in the step (2); and

(6) It may include the step of placing the molded sweet potato rice bread of step (5) in an oven preheated to 170 ~ 190 ℃, and then baking for 15 minutes.

The present invention also provides a sweet potato rice bread prepared by the above method.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Sweet Potato Rice Bread

(1) Non-glutinous rice powder and non-glutinous rice powder were prepared by removing the water from the non-stick rice and glutinous rice that had been washed clean and then pulverizing it to a powder of about 80 to 100 mesh using a roll mill.

(2) Washed red rice, purple sweet potato, beetroot, baeknyeoncho and safflower leaves are dried at 50°C for 12 hours and then pulverized to 80~100 mesh to obtain red rice powder, purple sweet potato powder, beet powder, baeknyeoncho powder and safflower leaf powder. were prepared respectively.

(3) 10 g of non-glutinous rice powder and 30 g of glutinous rice powder prepared in step (1), 10 g of red rice powder prepared in step (2), 2 g of purple sweet potato powder, 1 g of beet powder, and 1 g of baeknyeoncho powder And 1 g of safflower leaf powder, 130 g of waxy starch and 25 g of hydroxypropyl phosphate starch were mixed to prepare a mixture for rice bread skin.

(4) Baked sweet potatoes in an oven at 230℃ for 30 minutes, then mix 100 g of peeled and mashed sweet potatoes with 5 g of crushed walnuts into 1-3 mm, 5 g of almonds and 5 g of pumpkin seeds to make sweet potato sediment was prepared.

(5) Mix 1 egg, 3 g of salt, 15 g of coarse powder, and 50 g of purified water in 210 g of the mixture for rice bread skin prepared in step (3), and mix for 2 minutes with a mixer, and additionally 50 g of butter And 20 g of soybean oil was added, and then kneaded while mixing with a mixer for about 3 minutes to prepare a dough.

(6) The dough prepared in step (5) was aged at 4° C. for 40 minutes, divided by 50 g, and flattened by pressing to prepare a dough skin.

(7) The dough prepared in the step (6) was molded into a sweet potato shape so that 40 g of the sweet potato paste prepared in the step (4) was included.

(8) Put the sweet potato rice bread molded in step (7) in an oven preheated to 190°C on upper heat and 170°C on lower heat, and then bake for 15 minutes.

Comparative Example 1. Sweet potato rice bread

Prepare sweet potato rice bread by the method of Preparation Example 1, but omit step (2), and 25 g of non-glutinous rice powder and 30 g of glutinous rice powder, 130 g of waxy starch and hydroxypropyl phosphoric acid when preparing the mixture for rice bread skin in step (3) It was prepared by mixing 25 g of the previous powder.

Comparative Example 2. Sweet Potato Rice Bread

Prepare sweet potato rice bread by the method of Preparation Example 1, but in the preparation of the mixture for rice bread skin in step (3), 10 g of non-glutinous rice powder, 30 g of glutinous rice powder, 15 g of red rice powder, 130 g of starch starch and hydroxypropyl phosphate starch It was prepared by mixing 25 g.

Comparative Example 3. Sweet Potato Rice Bread

Prepare sweet potato rice bread by the method of Preparation Example 1, but when preparing the mixture for rice bread skin in step (3), 10 g of non-glutinous rice powder, 30 g of glutinous rice powder, 10 g of red rice powder, 3 g of purple sweet potato powder, 2 g of beet powder, It was prepared by mixing 130 g of waxed starch and 25 g of starch hydroxypropyl phosphate.

Comparative Example 4. Sweet Potato Rice Bread

Prepare sweet potato rice bread by the method of Preparation Example 1, but when preparing the mixture for rice bread skin in step (3), 10 g of non-glutinous rice powder, 30 g of glutinous rice powder, 10 g of hongguk rice powder, 2.5 g of baeknyeoncho powder, 2.5 g of safflower leaf powder, It was prepared by mixing 130 g of waxed starch and 25 g of starch hydroxypropyl phosphate.

Comparative Example 5. Sweet Potato Rice Bread

(1) Non-glutinous rice powder and non-glutinous rice powder were prepared by removing the water from the non-stick rice and glutinous rice that had been washed clean and then pulverizing it to a powder of about 80 to 100 mesh using a roll mill.

(2) Washed red rice, purple sweet potato, beetroot, baeknyeoncho and safflower leaves are dried at 50°C for 12 hours and then pulverized to 80~100 mesh to obtain red rice powder, purple sweet potato powder, beet powder, baeknyeoncho powder and safflower leaf powder. were prepared respectively.

(3) 20 g of non-glutinous rice powder and 20 g of glutinous rice powder prepared in step (1), 3.5 g of red rice powder prepared in step (2), 5 g of purple sweet potato powder, 3 g of beet powder, 0.5 g of baeknyeoncho powder And 3 g of safflower leaf powder, 110 g of waxed starch and 45 g of hydroxypropyl phosphate starch were mixed to prepare a mixture for rice bread skin.

(4) Bake sweet potatoes in an oven at 230℃ for 30 minutes, then mix 100 g of peeled and mashed sweet potatoes with 3 g of crushed walnuts into 1-3 mm, 10 g of almonds, and 2 g of pumpkin seeds to make sweet potato sediment. was prepared.

(5) Mix 1 egg, 5 g of salt, 20 g of coarse powder, and 40 g of purified water in 210 g of the mixture for rice bread skin prepared in step (3), and mix with a mixer for about 2 minutes, and add 33 g of butter And 40 g of soybean oil was added and kneaded while mixing with a mixer for about 3 minutes to prepare a dough.

(6) The dough prepared in step (5) was aged at 4° C. for 2 hours, divided by 50 g, and flattened by pressing to prepare a dough skin.

(7) The dough prepared in the step (6) was molded into a sweet potato shape so that 40 g of the sweet potato paste prepared in the step (4) was included.

(8) The sweet potato rice bread molded in step (7) was placed in an oven preheated to 230° C. and baked for 10 minutes.

Example 1: Measurement of total phenolic compound content

Total phenolic compound content was analyzed according to the Folin-Denis method. After each prepared sample was extracted with hot water to prepare 1 mg/ml, 3 mL of distilled water was added to 1 mL of this sample solution, 1 mL of Folin &Ciocalteau's phenol reagent was added, and then mixed in a shaking bath at 27°C. After 5 minutes, 1 mL of saturated NaCO ₃ solution was added, mixed, left at room temperature for 1 hour, and absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The phenolic compound content was quantified after creating a calibration curve using the concentrations of catechin, chlorogenic acid and tannic acid.

Total Phenolic Compound Content of Sweet Potato Rice Bread sample Total phenol content (ppm) catechins chlorogenic acid tannic acid Preparation Example 1 55.2±1.4 92.3±2.2 67.2±1.5 Comparative Example 1 20.5±0.6 33.9±0.8 24.6±1.0 Comparative Example 2 23.9±1.1 45.3±1.4 35.9±1.1 Comparative Example 3 37.3±0.9 55.4±1.7 41.5±0.8 Comparative Example 4 33.4±1.0 50.7±1.5 38.3±1.2 Comparative Example 5 45.4±1.2 67.1±2.0 51.4±1.3

Table 1 shows the total phenolic compound content of the bread skin part of sweet potato rice bread. As can be seen from Table 1, as a result of quantification based on the standard material chlorogenic acid, Preparation Example 1 showed the highest content, and Comparative Example 1 showed the lowest content. Even in the results of quantification based on catechin and tannic acid, the sweet potato rice bread of Preparation Example 1 showed the highest content.

Example 2: Total Flavonoid Content

To measure the total flavonoid content, distilled water was added to 0.1 g of each sample and extracted for 20 minutes in a thermostatic water bath at 85 ° C. Then, 1.0 mL of this sample solution was taken in a test tube, 10 mL of diethylen glycol was added and mixed well. . Again, 0.1 mL of 1N NaOH was mixed well and reacted for 1 hour in a water bath at 37° C., and then absorbance was measured at 420 nm. In the blank test, a 50% methanol solution was treated identically instead of the sample solution, and a standard curve was prepared using naringin (Sigma Co., USA), and the total flavonoid content was obtained from this.

Total flavonoid content of sweet potato rice bread sample Total flavonoid content (ppm) Preparation Example 1 58.0±4.5 Comparative Example 1 15.8±0.7 Comparative Example 2 18.8±3.2 Comparative Example 3 30.4±0.8 Comparative Example 4 28.9±4.6 Comparative Example 5 42.2±1.7

The results of measuring the flavonoid content of the sweet potato rice bread (bread skin) of Preparation Example 1 and Comparative Examples are shown in Table 2 above. As can be seen from Table 2, the sweet potato rice bread prepared by the method of Preparation Example 1 showed a high content of 58.0 ppm, whereas Comparative Example 1 showed the lowest content of 15.8 ppm.

Example 3: DPPH radical scavenging ability

To determine the antioxidant activity, the antioxidant activity was measured by the hydrogen electron donating ability. Samples of various concentrations were diluted with distilled water, and 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After reacting this mixed sample in the dark for 30 minutes, absorbance was measured at 517 nm. For the hydrogen electron donating ability, each experiment was repeated three times and averaged, and then the degree of decrease in absorbance for the control was calculated by the following equation.

An = (A ₀ -A)/A ₀ × 100

An: Antioxidant activity on DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without sample added

A: Absorbance of reaction of DPPH and sample in reaction solution

DPPH radical scavenging activity of sweet potato rice bread (%) sample DPPH radical scavenging ability (%) 10,000 ppm 20,000 ppm Preparation Example 1 28.3±2.0 40.4±2.8 Comparative Example 1 7.0±0.6 14.9±3.0 Comparative Example 2 12.1±0.7 24.3±1.3 Comparative Example 3 17.9±1.0 30.3±0.5 Comparative Example 4 16.3±1.2 28.9±1.8 Comparative Example 5 21.4±1.4 33.9±1.0

The results of measuring the DPPH radical scavenging ability by diluting sweet potato rice bread (bread skin) are shown in Table 3 above. As a result, at a concentration of 20,000 ppm, the sweet potato rice bread of Preparation Example 1 showed a high scavenging activity of 40.4%, whereas Comparative Example 1 showed the lowest activity at 14.9%. Among the comparative examples, Comparative Example 5 showed the highest activity.

Example 4: Nitrite scavenging ability test

As another method to investigate the antioxidant activity, nitrite scavenging activity is measured with 40 μl of a sample diluted to a concentration of 1/10 in 20 μl of 1 mM NaNO ₂ and 0.1N HCl (pH 1.2) or 0.2M citrate buffer ( The volume was adjusted to 200 μl using 140 μl of citrate buffer, pH 4.2) or 0.2M citrate buffer (pH 6.0). After reacting this reaction solution in a constant temperature water bath at 37°C for 1 hour, 1000 μl of 2% acetic acid and Griess reagent (1% sulfanilic acid prepared with 30% acetic acid and 1% naphthylamine) were mixed in a 1:1 ratio. (prepared immediately before use) was added, mixed well, and reacted for 15 minutes at room temperature where light was blocked. Absorbance was measured at 520 nm to obtain nitrite scavenging ability as follows.

N(%) = [1-(A-C)/B]×100

N: nitrite scavenging ability

A: Absorbance after adding 1 mM NaNO ₂ to the sample and reacting for 1 hour

B: 1 mM NaNO ₂ absorbance

C: control absorbance

Nitrite scavenging ability of sweet potato rice bread (%) sample Nitrite scavenging ability (%) Preparation Example 1 29.6±2.6 Comparative Example 1 12.6±3.0 Comparative Example 2 17.8±0.6 Comparative Example 3 21.7±1.2 Comparative Example 4 20.1±2.8 Comparative Example 5 23.0±1.7

The results of measuring the nitrite scavenging ability by diluting the sweet potato rice bread (bread skin) extraction sample are shown in Table 4 above. As a result, as can be seen in Table 4, it was confirmed that the sweet potato rice bread of Preparation Example 1 exhibited the highest activity by exhibiting nitrite scavenging ability of 29.6%, and Comparative Example 1 exhibited the lowest scavenging ability at 12.6%.

Example 5. Sensory test

The sensory test was performed by the method of Preparation Example 1 and Comparative Examples for a total of 80 people, including 20 adolescents (10 male and female), 20 adult females, 20 adult males, and 20 general people aged 65 and over (10 males and females each). One sweet potato rice bread was sampled, and the flavor, taste, texture, and overall preference were distinguished. 1 point: very bad, 4 points: bad, 3 points: average, 4 points: good, 5 points: very good After repeating 3 times using the symbolic scale method, the average was calculated and displayed.

Sensory test of sweet potato rice bread sample incense taste texture overall symbolism Preparation Example 1 4.3 4.7 4.6 4.6 Comparative Example 1 3.9 3.5 3.6 3.7 Comparative Example 2 4.1 4.0 3.9 3.9 Comparative Example 3 4.2 4.2 4.1 4.1 Comparative Example 4 4.1 4.1 4.1 4.1 Comparative Example 5 4.3 4.3 4.3 4.2

As a result of the sensory test of sweet potato rice bread, the sweet potato rice bread of Preparation Example 1 showed the highest score in aroma, taste, texture, and overall preference, so that the sweet potato rice bread of Preparation Example 1 was most suitable for consumers' preferences and had high functionality and high quality. excellence was confirmed.

Although manufacturing examples and examples of the present invention have been presented above, the present invention is not limited to the above, and various modifications can be made within the technical spirit of the present invention, and such modifications will fall within the scope of the claims of the present invention.

Claims (4)

(1) preparing a mixture for rice bread skin by mixing non-glutinous rice powder, glutinous rice powder, red rice powder, purple sweet potato powder, beet powder, baeknyeoncho powder, safflower leaf powder, starch and hydroxypropyl phosphate;
(2) mixing walnuts, almonds and pumpkin seeds with mashed sweet potatoes after roasting to prepare sweet potato sediment;
(3) mixing eggs, salt, corn syrup and water in the mixture for rice bread skin prepared in step (1), adding butter and oil thereto, and kneading to prepare a dough;
(4) aging and spreading the dough prepared in step (3) to prepare a dough;
(5) forming the dough skin prepared in step (4) to include the sweet potato bean paste prepared in step (2); and
(6) A method of producing sweet potato rice bread, characterized in that it comprises the step of placing the molded sweet potato rice bread of step (5) in a preheated oven and then baking. The method according to claim 1, wherein the mixture for rice bread skin in step (1) is 8-12 g of non-glutinous rice powder, 27-33 g of glutinous rice powder, 8-12 g of red rice powder, 1.8-2.2 g of purple sweet potato powder, 0.8- of beet powder 1.2 g, 0.8-1.2 g of baeknyeoncho powder, 0.8-1.2 g of safflower leaf powder, 120-140 g of waxy starch, and 22-28 g of hydroxypropyl phosphate distarch. 3. The method of claim 2,
(1) Non-glutinous rice powder 8~12 g, glutinous rice powder 27~33 g, red rice powder 8~12 g, purple sweet potato powder 1.8~2.2 g, beet powder 0.8~1.2 g, baeknyeoncho powder 0.8~1.2 g, safflower leaf powder preparing a mixture for rice bread skin by mixing 0.8-1.2 g, 120-140 g of waxy starch, and 22-28 g of hydroxypropyl phosphate starch;
(2) preparing a sweet potato paste by mixing 4-6 g of walnuts, 4-6 g of almonds, and 4-6 g of pumpkin seeds with 80-120 g of mashed sweet potato after roasting;
(3) Mix 1~2 eggs, 2.5~3.5 g of salt, 13~17 g of coarse powder, and 45~55 g of water in 200~220 g of the mixture for rice bread skin prepared in step (1), and add After adding 45-55 g of butter and 18-22 g of oil, kneading to prepare a dough;
(4) aging the dough prepared in step (3) at 2-7° C. for 30-50 minutes and spreading it to prepare a dough skin;
(5) forming 45-55 g of the dough skin prepared in the step (4) to contain 36-44 g of the sweet potato sediment prepared in the step (2); and
(6) A method of producing sweet potato rice bread, characterized in that it comprises the step of baking the sweet potato rice bread molded in step (5) in an oven preheated to 170 ~ 190 ℃ for 12 ~ 20 minutes. [Claim 4] Sweet potato rice bread prepared by the method of any one of claims 1 to 3.

Images