KR20220167955A - Method for manufacturing fig bread and fig bread manufactured thereby - Google Patents

Abstract

The present invention is to provide a method for manufacturing fig bread with improved consumer preference while using figs as food, and fig bread manufactured thereby. The method for manufacturing fig bread comprises the steps of: preparing dried fig chips; preparing fig filling by mixing the dried fig chips and fig jam; preparing fig bread dough; and adding the fig filling to the inside of the fig bread dough.

Description

Method for manufacturing fig bread and fig bread manufactured thereby

The present invention relates to a method for manufacturing fig bread and fig bread produced thereby.

The dietary life of Koreans, traditionally based on rice, is diversifying due to changes in economic growth and the improvement of living standards, and at the same time, consumption of simple instant meals is rapidly increasing.

In particular, as consumption of bread increases, consumer preferences are diversifying accordingly, and interest in health and well-being foods is increasing in accordance with the rapid increase in the elderly population. In addition, as consumers' interest in food is also growing in a health-oriented and nature-friendly nature, consumer interest in commercialization of functional bread products and bread using various natural substances is expanding.

On the other hand, fig is one of the fruits that mankind has cultivated since ancient times, and it is a fruit that often appears in the Old and New Testaments and contains a large amount of nutrients.

In particular, calcium is so abundant that it can be compared to milk, so it is abundant enough that there is a saying that if you do not eat milk, you should eat figs. It is also easily digested and absorbed as calcium from plant foods, so it is combined with phosphorus in the body to build and maintain bones and teeth. give. In addition, dried figs contain about 667% of dietary fiber such as pectin, cellulose, hemicellulose, lignin, and other polysaccharides, which can cover 19-33% of the 20-35g of dietary fiber needed per day, which is good for dieting and constipation. It plays a role as a functional food, such as suppressing the absorption of cholesterol.

However, the figs were consumed only as raw fruits and dried fruits, and were not highly utilized as food materials.

Therefore, there is a need for a plan to utilize figs as food.

Republic of Korea Patent No. 10-138442

The problem to be solved by the present invention is to provide a method of manufacturing fig bread that improves consumer preference while using figs as food, and fig bread produced thereby.

One embodiment of the present invention comprises the steps of producing dry fig chips; Preparing a fig filling by mixing the dried fig chips and fig jam; Preparing fig bread dough; and adding the fig filling to the inside of the fig bread dough.

The step of manufacturing the dried fig chips is the step of removing the stem and stem of 60-80% mature figs; Cutting to a size of 1 to 10 mm; and drying at 40 to 80° C. for 6 to 24 hours.

Preparing the fig filling may include preparing a fig mixture by mixing the dried fig chips and fig jam at a weight ratio of 1:0.5 to 2; Heating the fig mixture at 60 to 100 ° C. for 30 to 60 minutes; And cutting the heated fig mixture into a size of 5 ~ 9mm; may include.

The step of preparing the fig bread dough is a kneading step of mixing and kneading flour, water, sugar, eggs, butter, salt and baking powder; and fermenting the dough.

In the step of adding the fig filling to the inside of the fig bread dough, the content of the fig filling may be 0.5 to 3% by weight relative to the total weight of the fig bread.

A baking step of applying heat may be further included after the step of adding the fig filling to the inside of the fig bread dough.

The baking step may be performed at 160 to 200° C. for 12 to 15 minutes.

Another embodiment of the present invention is a fig bread prepared by the above manufacturing method.

Fig bread manufacturing method according to the present invention can improve the consumer's preference by adding a fig filling mixed with fig dry chips and fig jam to the inside of the bread dough in which ingredients and contents are limited.

1 is a flow chart showing a method for manufacturing fig bread according to the present invention.
Figure 2 is a photograph showing the appearance of fig bread prepared according to the present invention.
Figure 3 is a view showing the appearance of fig dry chips according to the ripening of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted. Throughout the specification, when a part "includes" a certain component, it means that it may further include other components, not excluding other components, unless otherwise stated.

1 is a flow chart showing a method for manufacturing fig bread according to the present invention.

Referring to Figure 1, one embodiment of the present invention comprises the steps of producing dry fig chips; Preparing a fig filling by mixing the dried fig chips and fig jam; Preparing fig bread dough; and adding the fig filling to the inside of the fig bread dough.

The step of preparing the dried fig chips is a step of removing moisture from the figs, and the dried chips refer to confectionery in the form of chips made by removing moisture by thinly cutting fruits and the like and drying them.

The fig ( Ficus carica L.) is a subtropical semi-arboreal deciduous tree with more than 600 species, and its origin is transmitted to the Mediterranean coast and the Carica region of Asia Minor. . The fig got its name because the flower is hidden in the calyx and is not visible from the outside.

Since ancient times, fig latex has been used in the private sector for rashes, ulcers and hemorrhoids. It is good for digestion and constipation and has an alcohol decomposition effect. It is known to do Figs, which have a lot of ficin, a proteolytic enzyme, are fruits that have a strong sweet taste and are used in various foods. It contains the pytosterols lanosterol and stigmasterol, alanine and aspartic acid involved in the promotion and reactivation of alcohol dehydrogenase (ADH). It is known that there are

The cultivar of the fig may be Horaish, Masui Dauphine or banana, preferably banana.

Specifically, the step of preparing the dried fig chips is the step of removing the stem and stem of figs of 60-80% ripeness; Cutting to a size of 1 to 10 mm; and drying at 40 to 80° C. for 10 to 24 hours.

The maturity indicates the degree of ripeness of the crops, and the figs of the present invention may be 60-80% mature figs. If the maturity of the fig is less than 60%, the fig flesh is hard and the hardness is too high or the sugar content is low when manufactured as a dry chip, so food additives must be additionally added, thereby reducing the flavor and texture of the raw fig dry chip can drop In addition, when the ripening period exceeds 80%, the moisture content in the fig increases, the loss rate of the dried chips increases, the quality of the dried chips deteriorates, and uneven problems occur.

After removing the stem and stem of the fig (the part where the fruit stalk is attached to the fruit), the fig can be cut into a size of 1 to 10 mm, preferably 4 to 6 mm, and if the cut size is less than 1 mm, dry chips are prepared When water is quickly removed, the hardness may be too high, and if it exceeds 10 mm, it may not be easy to manufacture fig peeling.

In the drying step, the cut figs may be dried at 40 to 80° C. for 6 to 24 hours, preferably at 50 to 70° C. for 10 to 14 hours. If the drying temperature and time are less than 40 ° C. and 6 hours, moisture may not be removed, making it difficult to manufacture peelings, and if it exceeds 80 ° C. and 24 hours, the hardness may be too high and consumer preference may decrease.

The fig dry chips may exhibit brightness (L) of 30 to 50, redness (a) of 5 to 20 and yellowness (b) of 10 to 25, and hardness of 5 to 25 kgf (Hardness), , Consumers' preference may increase within the brightness, redness, yellowness, and hardness.

The fig filling is added in fig bread, preparing a fig mixture by mixing the fig dry chips and fig jam in a weight ratio of 1:0.5 to 2; Heating the fig mixture at 60 to 100 ° C. for 30 to 60 minutes; And cutting the heated fig mixture into a size of 5 ~ 9mm; may include.

In the step of preparing the fig mixture, dry fig chips and fig jam may be mixed at a weight ratio of 1:0.5 to 2, preferably at a weight ratio of 1:1. If the weight ratio is out of the above range, the consumer's preference may be lowered, so the above range is preferable.

In addition, the heating step is a step of heating the fig mixture at 60 to 100 ° C. for 30 to 60 minutes to remove moisture present in the fig dry chips and fig jam to improve the texture. If the drying temperature and time is less than 60 ° C. and 30 minutes, or exceeds 100 ° C. and 60 minutes, the texture of fig bread may deteriorate, and the above range is preferable.

In addition, in the step of preparing the fig mixture, the fig mixture may include 0.1 to 5 parts by weight of nuts or cream cheese compared to 100 parts by weight of the fig mixture.

The step of preparing the fig bread dough is a kneading step of mixing and kneading flour, water, sugar, eggs, butter, salt and baking powder; and fermenting the dough.

Specifically, the kneading step is 100 parts by weight of flour, 50 to 200 parts by weight of water, 80 to 120 parts by weight of eggs, 120 to 180 parts by weight of butter, 80 to 150 parts by weight of sugar or sugar powder, 0.1 to 1 part by weight of salt, and A dough is prepared by mixing 1 to 5 parts by weight of a baking powder, and the dough is fermented at room temperature for 0.5 to 2 hours to prepare a dough.

When preparing the dough, at least one selected from the group consisting of psyllium husk powder, chicory dietary fiber powder, goji berry powder, green tea powder, black rice powder, beet powder, cinnamon powder, and vanilla powder is added to the dough in an amount of 1 to 100 parts by weight of wheat flour 10 parts by weight can be added.

In the step of adding the fig filling to the inside of the fig bread dough, the fig bread mold is filled with 30 to 40% by weight of the fig bread dough, and then, the fig filling is placed in the center of the fig bread dough in an amount of 0.5 to 3 based on the total weight of the fig bread. Add the weight percent, then fill in the remaining weight percent.

If the content of the fig filling is less than 0.5% by weight relative to the total weight of the fig bread or exceeds 3% by weight, the consumer's preference may be reduced, and the above range is preferable.

A baking step of applying heat may be further included after the step of adding the fig filling to the inside of the fig bread dough.

The baking step is a step of applying heat, and may be performed at 160 to 200 ° C. for 12 to 15 minutes, and if it is out of the above range, the fig bread may be undercooked or burnt, so the above range is preferable.

Figure 2 is a photograph showing the appearance of fig bread prepared according to the present invention.

Referring to FIG. 2, another embodiment of the present invention is a fig bread prepared by the manufacturing method.

Hereinafter, specific embodiments according to the present invention will be described.

Preparation Example 1

Wash unblemished, 70% mature figs (seungdoupin), and remove stems and stems. Afterwards, the figs are washed and cut into 5 mm pieces. Dry the cut figs using a hot air dryer at 60 ° C. for 12 hours to prepare dried fig chips.

Preparation Example 2

Fig dried chips were prepared in the same manner as in Preparation Example 1, except that the seungdoupin variety was changed to banane variety in Preparation Example 1.

Preparation Example 3

Fig dry chips were prepared in the same manner as in Preparation Example 1, except that the seungdoupin variety was changed to the Bongnaesi variety in Preparation Example 1.

Production Example 4

Wash unblemished, 50% mature figs (seungdoupin), and remove stems and stems. Afterwards, the figs are washed and cut into 5 mm pieces. Dry the cut figs using a hot air dryer at 60 ° C. for 12 hours to prepare dried fig chips.

Preparation Example 5

Fig dried chips were prepared in the same manner as in Preparation Example 4, except that the seungdoupin variety was changed to banane variety in Preparation Example 4.

Preparation Example 6

Fig dried chips were prepared in the same manner as in Preparation Example 4, except that the seungdoupin variety was changed to the Bongrasi variety in Preparation Example 4.

Preparation Example 7

Wash unblemished, 90% mature figs (seungdoupin), and remove stems and stems. Afterwards, the figs are washed and cut into 5 mm pieces. Dry the cut figs using a hot air dryer at 60 ° C. for 12 hours to prepare dried fig chips.

Preparation Example 8

Fig dry chips were prepared in the same manner as in Preparation Example 7, except that the seungdoupin variety was changed to banane variety in Preparation Example 7.

Preparation Example 9

Fig dried chips were prepared in the same manner as in Preparation Example 7, except that the seungjeongdoupin variety was changed to the Bongrasi variety in Preparation Example 7.

Preparation Example 10

A fig mixture is prepared by mixing the dried fig chips and fig jam prepared in Preparation Example 2 at a weight ratio of 1: 1. Then, after heating at 80 ° C. for 45 minutes, the heated fig mixture is cut into a size of 7 mm to prepare a fig filling.

Example 1

100g of soft flour, 150g of water, 100g of egg, 155g of butter, 90g of sugar, 0.5g of salt, 2g of baking powder, 1g of psyllium husk powder and 1.25g of cinnamon powder are mixed and kneaded, and fermented at room temperature for 1 hour.

Thereafter, the fermented dough is filled with 30 to 40% by weight of the fig bread mold, and 1% by weight of the fig filling prepared in Preparation Example 10 is placed in the center of the dough. After that, the dough is filled with the remaining weight%. Thereafter, heat was applied in an oven at 180 ° C. for 15 minutes to prepare fig bread.

Example 2

100g of soft flour, 150g of water, 100g of egg, 155g of butter, 90g of sugar, 0.5g of salt, 2g of baking powder, 1g of psyllium husk powder, 1.25g of cinnamon powder, and 1g of black rice powder are mixed and kneaded and fermented at room temperature for 1 hour.

Thereafter, the fermented dough is filled with 30 to 40% by weight of the fig bread mold, and 1% by weight of the fig filling prepared in Preparation Example 10 is placed in the center of the dough. After that, fill the dough to the remaining volume %. Thereafter, heat was applied in an oven at 180 ° C. for 15 minutes to prepare fig bread.

Example 3

100g of soft flour, 150g of water, 100g of egg, 155g of butter, 90g of sugar, 0.5g of salt, 2g of baking powder, 1g of psyllium husk powder, 1.25g of cinnamon powder, and 1g of green tea powder are mixed and kneaded, and fermented at room temperature for 1 hour.

Thereafter, the fermented dough is filled with 30 to 40% by weight of the fig bread mold, and 1% by weight of the fig filling prepared in Preparation Example 10 is placed in the center of the dough. After that, fill the dough to the remaining volume %. Thereafter, heat was applied in an oven at 180 ° C. for 15 minutes to prepare fig bread.

Example 4

Fig bread was prepared in the same manner as in Example 1, except that 0.5% by weight of the fig filling was added in Example 1.

Example 5

Fig bread was prepared in the same manner as in Example 1, except that 2% by weight of the fig filling was added in Example 1.

Example 6

Fig bread was prepared in the same manner as in Example 1, except that 3% by weight of the fig filling was added in Example 1.

comparative example

100g of soft flour, 150g of water, 100g of egg, 155g of butter, 90g of sugar, 0.5g of salt, 2g of baking powder, 1g of psyllium husk powder and 1.25g of cinnamon powder are mixed and kneaded, and fermented at room temperature for 1 hour.

Thereafter, 100% by weight of the fermented dough was filled in a fig bread mold, and bread was prepared by heating in an oven at 180 ° C. for 15 minutes.

Experimental Example 1

The yield, hardness, brittleness, moisture content, color and functionality of the dried fig chips prepared in Preparation Examples 1 to 3 were measured in the following manner, and the results are shown in Tables 1 to 4 below.

[How to measure]

Yield (%): (weight after drying / weight before drying) * 100

Hardness (kgf) and brittleness: The hardness and brittleness of dried fig chips were measured using a physical property measuring instrument (FTC TMS-PILOT PACKAGE　). The hardness probe was φ/20 mm compression, and the brittleness was repeatedly measured 10 times using a blade type probe (TMS light weight blade set). Analysis conditions are Probe Pre-test speed 2.0mm/sec, Test speed 1.0mm/sec, Post-test speed 1.0 mm/sec, Strain 70%.

Moisture content (%): Precisely weigh 3 to 5 g of dry chips in a weighing dish (upper diameter 55 mm, lower diameter 50 mm, height 25 mm, weight 25 g) heated to constant weight (if the sample is difficult to dry, Purify with a 20 mesh, add 20 g and a glass rod to make it constant, add the sample to it, mix well, and leave the glass rod as it is), open the lid slightly, and put it in a dryer at the prescribed temperature for each food After drying for 5 hours, cool in a desiccator for about 30 minutes and measure the mass. Again, the weighing dish was dried for 1 to 2 hours and the same operation was repeated until the constant weight was measured.

Chromaticity: Samples are cut into 10g pieces of the same size and shape and placed in a Petri dish (50X12mm). , Osaka, Japan), and the standard white plate values used at this time are L = 58.19, a = -1.07, and b = 1.20.

Sensory evaluation: Prior to the evaluation, 30 panelists received sensory evaluation training for each evaluation item, and then, according to the 7-point scale method, the appearance, aroma, acidity, and overall preference of the prototype were measured.

division Raw material weight (g) Waste weight (g) dry weight (g) Weight after drying (g) Product yield (%) Preparation Example 1 600 195.7±43.8 404.3±43.8 44.2±5.7 10.9±0.3b Preparation Example 2 600 168.2±32.2 431.8±32.2 56.5±1.6 13.1±1.4a Preparation Example 3 600 172.9±50.0 427.1±50.0 53.2±1.3 12.6±1.6a

division Hardness force(kgf) Brittleness (mm Distance) Moisture content (%) Preparation Example 1 17.4±5.0 44.2±0.3 3.9 Preparation Example 2 10.3±2.3 32.1±0.5 4.0 Preparation Example 3 15.1±0.2 34.0±0.1 4.0

division before drying after drying L a b L a b Preparation Example 1 62.2±2.1b 6.1±2.5c 33.1±0.1c 33.6±0.8c 9.1±1.4b 18.0±1.6a Preparation Example 2 60.5±1.9c 12.4±1.1a 44.9±1.2a 36.4±0.5b 7.5±0.8c 13.8±0.3b Preparation Example 3 63.5±8.1a 8.3±0.2b 37.1±2.3b 46.6±4.2a 16.2±0.2a 19.3±1.1a

division Exterior incense Sour taste Comprehensive Symbol Preparation Example 1 5.8±0.5b 5.2±0.5a 1.0±0.0b 6.0±0.7b Preparation Example 2 7.0±0.6a 1.0±0.3c 1.0±0.0b 7.0±0.0a Preparation Example 3 4.5±0.5c 3.0±0.3b 4.1±0.5a 4.8±0.8c

Referring to Table 1, it can be seen that the yield of Preparation Example 2 is the highest, and referring to Table 4, it can be seen that the overall preference of dried fig chips of Preparation Example 2 is the best.

Experimental Example 2

In order to determine the shape of the dried fig chips according to ripening, pictures of the dried fig chips prepared in Preparation Examples 1 to 9 are shown in FIG.

Figure 3 is a view showing the appearance of fig dry chips according to the ripening of the present invention.

Referring to Figure 3, it can be seen that the dry chip form of figs having 70% ripeness is the best.

Experimental Example 3

In order to find out the degree of consumer acceptance of the fig bread prepared in Examples 1 to 3, sensory evaluation was conducted by the following measurement method, and the results are shown in Table 5.

[How to measure]

Sensory evaluation: Sensory evaluation training was conducted on each evaluation item before evaluation with 30 panels, and then the appearance, aroma, color, aftertaste, and overall acceptability of the prototype were measured according to the 7-point scale method.

division color incense Exterior cove overall sign Example 1 5.1±0.2 5.8±0.2 6.2±0.2 5.2±0.3 6.5±0.7 Example 2 5.1±0.3 5.2±0.5 5.0±0.5 4.0±0.5 4.8±0.6 Example 3 5.3±0.2 4.8±0.1 4.0±0.2 4.0±0.6 5.2±0.5

Looking at Table 5, it can be seen that all of Examples 1 to 3 received a high score of 4.5 or higher, and it can be confirmed that Example 1 has the highest consumer preference.

Experimental Example 4

In order to find out the degree of consumer acceptance of the fig bread prepared in Examples 1 and 4 to 6, sensory evaluation was performed by the following measurement method, and the results are shown in Table 6.

[How to measure]

Sensory evaluation: 30 panelists received sensory evaluation training for each evaluation item before evaluation, and then, according to the 7-point scale method, the appearance, aroma, color, bitterness, aftertaste, and overall acceptability of the prototype were measured.

division color incense Exterior bitter cove overall sign comparative example 5.1±0.2 4.2±0.5 4.0±0.5 1.5±0.7 4.0±0.6 4.5±0.7 Example 1 5.3±0.2 4.8±0.1 5.2±0.2 1.5±0.5 5.2±0.3 5.8±0.5 Example 4 5.1±0.3 4.6±0.2 4.0±0.2 1.5±0.5 4.0±0.5 4.8±0.6 Example 5 5.3±0.2 4.8±0.2 4.8±0.5 1.5±0.2 5.0±0.5 5.1±0.2 Example 6 5.3±0.3 4.8±02 4.5±0.2 1.5±0.2 5.0±0.2 5.0±0.2

Looking at Table 6, it can be seen that the consumer's preference when the fig filling is added is higher than when the fig filling is not added (Comparative Example), and the consumer's preference when the fig filling is 1% by weight (Example 1) You can check out the best ones.

In this way, the fig bread manufacturing method according to the present invention can improve the consumer's preference by adding the fig filling, which is a mixture of fig dry chips and fig jam, to the inside of the bread dough with limited ingredients and content.

In the above, preferred embodiments of the present invention have been described in detail. The description of the present invention is for illustrative purposes, and those skilled in the art will understand that other specific forms can be easily modified without changing the technical spirit or essential features of the present invention.

Claims (8)

Preparing dried fig chips;
Preparing a fig filling by mixing the dried fig chips and fig jam;
Preparing fig bread dough; and
Adding the fig filling inside the fig bread dough
Fig bread manufacturing method comprising a.
According to claim 1,
The step of manufacturing the fig dry chips,
Removing the stem and fruit neck of 60-80% ripe figs;
Cutting to a size of 1 to 10 mm; and
Drying for 6 to 24 hours at 40 to 80 ° C;
Fig bread manufacturing method comprising a.
According to claim 1,
The step of preparing the fig filling,
Preparing a fig mixture by mixing the dried fig chips and fig jam in a weight ratio of 1:0.5 to 2;
Heating the fig mixture at 60 to 100 ° C. for 30 to 60 minutes; and
Cutting the heated fig mixture into pieces of 5-9 mm;
Fig bread manufacturing method comprising a.
According to claim 1,
The step of preparing the fig bread dough,
A kneading step of mixing and kneading flour, water, sugar, eggs, butter, salt and baking powder; and
fermenting the dough;
Fig bread manufacturing method comprising a.
According to claim 1,
In the step of adding the fig filling inside the fig bread dough,
The fig bread manufacturing method, characterized in that the content of the fig filling is 0.5 to 3% by weight relative to the total weight of the fig bread.
According to claim 1,
Fig bread manufacturing method characterized in that it further comprises a baking step of applying heat after the step of adding the fig filling to the inside of the fig bread dough.
According to claim 6,
The baking step is a fig bread manufacturing method, characterized in that carried out at 160 ~ 200 ℃ for 12 to 15 minutes.
Fig bread prepared by the manufacturing method of any one of claims 1 to 7.

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