KR20220064164A - The method of sweet potato bread - Google Patents

Abstract

The present invention relates to a sweet potato bread manufacturing method using baked sweet potatoes and cream cheese and, more specifically, to a food which can help constipation reduction while fully maintaining the taste and flavor of baked sweet potatoes without containing other additives according to baking conditions of the sweet potatoes and cream cheese containing conditions.

Description

How to make sweet potato bread {THE METHOD OF SWEET POTATO BREAD}

The present invention relates to a method for preparing sweet potato bread using baked sweet potatoes and cream cheese. Specifically, it relates to a food that can help improve constipation while fully preserving the taste and aroma of baked sweet potato without other additives, depending on the baking conditions and cream cheese-containing conditions of the sweet potato.

Sweet potato, which is generally consumed as a staple food or snack, is mostly starch except for water, and has been used as a major food resource along with grains such as rice and barley. In addition, as a source of natural beta-carotene, various minerals, vitamins, and dietary fiber, its nutrition and functionality have been confirmed, and it is being used as a material for convenience foods, favorite foods, and health supplements.

In particular, sweet potatoes are high in carbohydrates and vitamin C and low in water, so they are high in calories, detoxify benzpirin, one of the carcinogens, and prevent adult diseases because of their abundance of vegetable fiber. It has the effect of lowering and relieving stress.

Recently, as the nutrition and functionality of sweet potatoes are known through various studies and experiments, the demand for sweet potatoes increases, and various processed products using sweet potatoes, manufacturing methods thereof, and various cooking methods are being developed.

On the other hand, sweet potato bread using conventional sweet potato paste is made by steaming sweet potatoes and then mixing and stirring white bean paste, sugar, acacia honey and eggs in a fixed ratio. , It consists of a dough production step of mixing mugwort powder and cocoa powder in a certain ratio and kneading it with water, a molding step of filling the inside of the dough with sediment and molding it into a sweet potato shape, and a baking step of baking in an oven, but with the above Bread made together does not fully add the taste and aroma of sweet potatoes.

Accordingly, there is a need to develop food that can be used as a well-being food while increasing consumer satisfaction by sufficiently adding the taste and aroma of sweet potato bread.

Korean Patent Registration No. 10-0549785

It is an object of the present invention to provide a method for preparing sweet potato bread comprising cream cheese and baked sweet potato.

Another object of the present invention is to provide a sweet potato bread prepared by the above method.

One aspect of the present invention comprises the steps of: (a) baking sweet potatoes at 190°C to 210°C for 20 to 35 minutes in an oven preheated at 230°C to 260°C for 30 minutes; (b) mashing the baked sweet potato, mixing the baked sweet potato and sweet potato sediment in a ratio of 1: 2 to 1: 4 and adding condensed milk, milk and fresh cream to prepare a sweet potato stuffing; (c) preparing a dough by mixing Fine Soft T, Fine Soft C, Fine Soft 202, strong flour, strong rice flour and powdered milk, and then adding butter, egg and water; (d) adding cream cheese to the dough prepared in step (c) and then aging the dough for 20 to 40 minutes; (e) putting the sweet potato stuffing prepared in step (c) into the aged dough of step (d), covering the sweet potato stuffing with dough, and then baking; relates to a sweet potato bread manufacturing method comprising a.

In the present invention, "sweet potato stuffing" may mean a filling containing sweet potato itself or pulverized sweet potato.

In the present invention, “sweet potato sediment” is a mousse after adding eggs, sugar, starch syrup, and milk to sweet potato paste, and mousse means 'foam' in French. it means. The sweet potato sediment can be prepared directly, but sweet potato mousse or sweet potato paste can be purchased and used in the market.

Specifically, step (b) may include 1000 to 1200 parts by weight of sweet potato, 3200 to 3700 parts by weight of sweet potato sediment, and 90 to 120 parts by weight of condensed milk.

Specifically, the sweet potato may be a baked sweet potato, and more specifically, may be a baked sweet potato in an oven preheated at 230° C. to 260° C. for 30 minutes at 190° C. to 210° C. for 20 to 35 minutes.

The roasted sweet potato may be mashed before cooling and then added. In case of using an existing stirrer or a sweet potato cutter, the adhesion and binding force between the sweet potato particles may be lowered, so there may be a soft texture.

Accordingly, in the present invention, the baking temperature and time were adjusted in an oven to preserve the flavor and texture of the baked sweet potato itself, and the flavor and heavy texture were maintained by mashing without using a stirrer before cooling.

In one embodiment of the present invention, compared to the case of using only commercially available mousse-type sweet potato sediment, the sweet potato bread containing a certain amount of sweet potato stuffing prepared by the method of the present invention was evaluated to have significantly improved the luxurious and savory taste and flavor. .

In addition, condensed milk, milk and fresh cream can be added to the sweet potato stuffing. The condensed milk refers to a substance in which the volume of the mixture is reduced by applying heat to the mixture after preparing a mixture in which a predetermined amount of sugar, such as sugar, is mixed with milk, and sweet and savory taste is added by adding the condensed milk to sweet potato can

In step (c), the dough is made from 1500 to 1900 parts by weight of Fine Soft T, 350 to 380 parts by weight of Fine Soft C, 330 to 370 parts by weight of Fine Soft 202, 300 parts by weight of strong flour, 130 to 170 parts by weight of strong rice flour, and 30 parts by weight of powdered milk. to 50 parts by weight.

When the content of Fine Soft T, Fine Soft C, Fine Soft 202, strong flour and strong rice flour is less than the disclosed parts by weight, the dough may not be well formed, and even if it is kneaded, the overall flavor of the bread may be lowered. .

The cream cheese of step (d) may contain 400 to 600 parts by weight. Specifically, it may be 500 parts by weight.

By adding the cream cheese to the dough, it is possible to soften the texture of the sweet potato bread itself and significantly enhance the overall flavor of the bread.

When the cream cheese is included in an amount of less than 400 parts by weight, there is a problem in that the taste and texture of the sweet potato bread are lowered, and when it exceeds 600 parts by weight, the characteristic flavor and taste of the sweet potato may be substantially lost.

The dough and sweet potato stuffing in step (e) may be included in a ratio of 1:1 to 2: 1.

As a result of the sensory evaluation and consumer preference evaluation of the sweet potato bread prepared by the above method in an embodiment of the present invention, the addition of baked sweet potato under specific conditions improves the savory taste and sweetness, and cream cheese in the dough improves the flavor and texture. It was further improved, and it was confirmed that repurchase intention and product recommendation were high (Table 1 and Table 2).

Another aspect of the present invention relates to sweet potato bread prepared by the above method.

The manufacturing method of the sweet potato bread is the same as described above.

In one embodiment of the present invention, after ingesting the sweet potato bread for a certain period of time, the number of bowel movements, satisfaction with efficacy, and safety were evaluated, respectively. As a result, the number of bowel movements was more than once a day, and the effect of improving constipation was found, especially sweet potato. It was confirmed that the efficacy and safety for bread were excellent (Table 3).

The above results show that the sweet potato bread prepared by the method of the present invention is excellent in the effect of improving constipation, and the satisfaction is excellent in taste, aroma, texture, and overall preference evaluation compared to the existing sweet potato bread.

The sweet potato bread manufacturing method according to the present invention can increase the flavor of the bread and improve the texture by controlling the baking conditions of the sweet potato and adding cream cheese to the dough. In particular, the sweet potato stuffing containing sweet potatoes baked by the method of the present invention can increase the satisfaction of the inherent flavor and taste of sweet potato bread by adding the weighty texture of the actual sweet potato.

Furthermore, the addition of fermented foods such as sweet potato, milk and cream cheese can improve the constipation improvement effect of sweet potato bread.

The effects of the present invention are not limited to the above effects, but it should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

1 shows a photograph of sweet potato bread prepared by the method of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, but it is apparent that the present invention is not limited by the following examples.

Example 1. Preparation of sweet potato bread

1-1. sweet potato production

After preheating the oven at 250°C for 30 minutes, put the sweet potato and bake the sweet potato at 200°C for 30 minutes. After the baked sweet potato was mashed before cooling, 1000 parts by weight of sweet potato and 3500 parts by weight of sweet potato sediment were added and mixed in a ratio of 1: 3.5. Thereafter, 100 parts by weight of condensed milk, 200 parts by weight of milk and fresh cream were mixed to prepare sweet potato stuffing.

1-2. dough making

1700 parts by weight of Fine Soft T, 370 parts by weight of Fine Soft C, 350 parts by weight of Fine Soft 202, 300 parts by weight of strong flour, 150 parts by weight of strong rice flour, and 40 parts by weight of powdered milk were mixed. After adding 80 parts by weight of salt, 1800 parts by weight of water and 4 eggs to the mixed dough, 500 parts by weight of melted butter was further added. After that, 500 parts by weight of cream cheese was added and mixed, and the raw powder disappeared, slightly sticky, and hand kneaded until a moderately thick dough was aged.

1-3. Sweet Potato Bread Making

After putting the sweet potato stuffing prepared in Example 1-1 into the dough aged in Example 1-2, cover it with the dough so that the sweet potato stuffing is not visible, shape it into a sweet potato shape, and bake it in an oven at 170° C. for 20 minutes to make sweet potato bread. prepared.

Comparative Example 1.

In the preparation of the dough of Example 1-2, the dough was prepared without cream cheese. The remaining sweet potato bread manufacturing method is the same as in Example 1.

Comparative Example 2.

In the preparation of the sweet potato stuffing of Example 1-1, the sweet potato stuffing was prepared with 100% of commercially available mousse ash sweet potato sediment instead of the baked sweet potato. The remaining sweet potato bread manufacturing method is the same as in Example 1.

Comparative Example 3.

In the preparation of the sweet potato stuffing of Example 1-1, the baked sweet potato was not preheated at 250° C. for 30 minutes, but immediately put in an oven and baked at 200° C. for 30 minutes, and then the sweet potato stuffing was prepared using the sweet potato. The remaining sweet potato stuffing and sweet potato bread production method are the same as in Example 1.

Experimental Example 1. Sensory evaluation of sweet potato bread

One sample of Example 1 and Comparative Examples 1 to 3 was prepared for each person, and presented in each white paper cup in order to eliminate prejudice against the test object. This was conducted on 10 men and women (male: 4, female: 6) between their teens and 50s who had interest and experience in sensory evaluation.

Each characteristic was evaluated using a 15-point item scale (1 point=weak ~ 15wha=strong), and the order of appearance, flavor, taste, and texture was conducted. The flavor was evaluated while holding the nose close to the mouth before ingesting the bread, and when evaluating the taste and texture, the characteristics were evaluated after tasting at least 2/3 of the bread. This experiment was repeated a total of 3 times, and the evaluation was performed using a 10-point rating method to give a higher score as the preference increased.

division satisfaction color and appearance texture incense taste Example 1 9 10 9 10 Comparative Example 1 9 7 9 5 Comparative Example 2 9 6 6.5 4 Comparative Example 3 9 9 6 7

As a result, it was confirmed that the addition of cream cheese in the dough and the baked sweet potato in the sweet potato stuffing significantly improved the texture, flavor, and taste compared to the conventional sweet potato bread of the comparative example. In particular, the cream cheese added the soft texture of the sweet potato bread itself and the savory flavor of the taste and aroma, and the baked sweet potato added the flavor and luxurious texture with the chewing of the sweet potato. Furthermore, it was confirmed through the above evaluation that the flavor of the sweet potato bread itself was improved when the baked sweet potato was preheated for a specific temperature and time without being directly baked in the oven.

Experimental Example 2. Sweet potato bread preference evaluation

For the consumer preference test of sweet potato bread of the present invention, samples of Example 1 and Comparative Examples 1 to 3 were prepared, and 30 applicants (male: 13, female: 17) who were interested in sweet potato bread were recruited. Inspection was carried out. The relevance evaluation items included savory taste, sweet taste, bitter taste, and bitterness. Goods and dislikes of the samples, and product attitudes of repurchase and recommendation intentions were evaluated.

In the case of preference evaluation, a 9-point scale (1 = not at all, 5 = appropriate, 9 = too much) was used to evaluate the relevance, and purchase intention was measured on a 9-point scale (1 = not at all, 9 = strongly agree).

division Adequacy assessment repurchase intention Recommendation savory taste sweetness bitterness bitter taste Example 1 5 5 5 5 8 9 Comparative Example 1 2 4 5 7 6 8 Comparative Example 2 2 8 5 2 4 4 Comparative Example 3 3 5 5 5 7 6

As a result, it was confirmed that, overall, the savory taste and sweetness were preserved by adding cream cheese and sweet potato stuffed to the dough, and in particular, it was confirmed that the intention to repurchase and the product recommendation were high.

Experimental Example 3. Efficacy of Sweet Potato Bread Constipation Improvement

The constipation improvement efficacy test of the sweet potato bread of the present invention was conducted, and tests such as the number of bowel movements per day, satisfaction with efficacy, and safety were conducted.

First, samples of Example 1 and Comparative Examples 1 to 3 were prepared, and 10 applicants (male: 3, female: 7) who had poor bowel movements were recruited and tested.

The number of bowel movements per day was expressed as the average of the results of consuming two sweet potato breads per day for 7 days. Satisfaction with efficacy was evaluated on a 5-point scale, with higher scores indicating higher satisfaction. In addition, the safety evaluation was evaluated on a 5-point scale, with higher scores indicating higher safety.

division Number of bowel movements (times) Satisfaction with efficacy safety Example 1 1.15 4.4 4.1 Comparative Example 1 0.95 4.1 4.2 Comparative Example 2 0.87 3.9 4.1 Comparative Example 3 1.00 4.2 4.3

As shown in Table 3, the number of bowel movements per day for sweet potato bread was 0.95 and 0.87, respectively, in Comparative Examples 1 and 2, respectively. There was a tendency to increase more than once. In particular, satisfaction with efficacy was found to be excellent.

Through the above results, it can be seen that the method for producing sweet potato bread of the present invention is excellent in improving the bowel movement while increasing consumer satisfaction.

The description of the present invention described above is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (6)

(a) baking the sweet potato in an oven preheated at 230 ° C. to 260 ° C. for 30 minutes at 190 ° C. to 210 ° C. for 20 to 35 minutes;
(b) mashing the baked sweet potato, mixing the baked sweet potato and sweet potato sediment in a ratio of 1: 2 to 1: 4 and adding condensed milk, milk and fresh cream to prepare a sweet potato stuffing;
(c) preparing a dough by mixing Fine Soft T, Fine Soft C, Fine Soft 202, strong flour, strong rice flour and milk powder, and then adding butter, egg and water;
(d) adding cream cheese to the dough prepared in step (c) and then aging the dough for 20 to 40 minutes;
(e) putting the sweet potato stuffing prepared in step (c) into the aged dough of step (d), covering the sweet potato stuffing with dough, and then baking;
Sweet potato bread manufacturing method comprising a. The method of claim 1,
The step (b) comprises 1000 to 1200 parts by weight of sweet potato, 3200 to 3700 parts by weight of sweet potato sediment, and 90 to 120 parts by weight of condensed milk. The method of claim 1,
In step (c), the dough is made from 1500 to 1900 parts by weight of Fine Soft T, 350 to 380 parts by weight of Fine Soft C, 330 to 370 parts by weight of Fine Soft 202, 300 parts by weight of strong flour, 130 to 170 parts by weight of strong rice flour, and 30 parts by weight of powdered milk. to 50 parts by weight, sweet potato bread manufacturing method. The method of claim 1,
The cream cheese of step (d) comprises 400 to 600 parts by weight, sweet potato bread manufacturing method. The method of claim 1,
In step (e), the dough and sweet potato stuffing are in a ratio of 1:1 to 2:1 by weight, sweet potato bread manufacturing method. A sweet potato bread prepared by the method of any one of claims 1 to 5.

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