KR20240001727A - Manufacturing method for bread using cream cheese and squid - Google Patents

Abstract

The present invention relates to a method for producing squid cream cheese bread, and more specifically, the steps of (a) adding water to flour and mixing it, and (b) adding barley powder and wheat flour to the mixture of step (a). mixing, (c) adding butter, eggs, and dried squid powder to the mixture of step (b) and kneading the dough, and (d) kneading the dough of step (c) at 4 to 5°C for 10 to 10 minutes. Resting for 14 hours, (e) adding water and glutinous rice flour to the dough in step (d), mixing, and resting at 4 to 5°C for 10 to 14 hours to prepare outer dough, (f) ) manufacturing a bread filling containing custard cream, cream cheese and milk, (g) forming the bread filling of step (f) into the outer shell dough of step (e), (h) It is characterized in that it includes the step of baking the molded bread of step (g). According to the method for producing squid cream cheese bread according to the present invention, it is possible to provide a favorite food with the taste and aroma of squid, is nutritionally excellent, is easy to digest, has excellent sensory preference, and has improved storage properties. There is an advantage.

Description

{MANUFACTURING METHOD FOR BREAD USING CREAM CHEESE AND SQUID}

The present invention relates to a method of manufacturing squid cream cheese bread, and more specifically, by kneading the outer layer of the bread using dried squid powder and manufacturing the bread by adding cream cheese as a filling, thereby extracting the nutritionally excellent active ingredients of squid. This relates to a method of manufacturing squid cream cheese bread that can be consumed through bread, is easy to digest, and has excellent sensory preference.

Since old and new substances are constantly being exchanged in the cells that make up the human body, protein rich in essential amino acids is needed every day. Lack of protein accelerates aging, causes loss of passion for work, and reduces sexual desire. Recently, as research on squid ingredients and pharmacological effects among food scientists has become more active, squid has become a representative health food to supplement protein. is being highlighted.

Cuttlefish refers to a group of molluscs belonging to the squid family. It contains polyunsaturated fatty acids such as taurine, a type of amino acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), nucleic acids, and selenium. It was found that it contains a large amount of physiologically functional ingredients that are effective in various adult diseases, such as (Selenium). In addition, squid contains a large amount of phosphorus, vitamins B1 and B2, as well as polyunsaturated fatty acids such as EPA and DHA, taurine, and selenium.

However, these squids are cooked and eaten raw, grilled, pickled, fried, salted fish, dried snacks, soup, seasoned with vinegar, boiled raw fish, stir-fried, etc., and serve only as a side dish to supplement rice, so the amount consumed was limited.

Meanwhile, modern people's eating habits have become increasingly westernized, and bread, which was previously eaten as a snack, has emerged as an important staple food along with rice. In general, bread mainly consists of additives such as flour, baking powder, and sweeteners for aroma and flavor. Bread is easy and quick to consume and tastes good, but there is a problem that the blood and filling that makes up bread are mostly composed of carbohydrates, which can lead to an imbalance in nutritional components.

KR 10-0881010 B1

Therefore, the purpose of the present invention is to provide a favorite food with the taste and aroma of squid, as well as a method for manufacturing squid cream cheese bread that allows the nutritionally excellent active ingredients of squid to be consumed through bread. there is.

Another object of the present invention is to provide a method for producing squid cream cheese bread that is easy to digest, has no fishy smell of squid, has excellent texture, has excellent sensory preference, and has improved storage properties.

The method for producing squid cream cheese bread of the present invention to achieve the above object includes the steps of (a) adding water to flour and mixing it, (b) adding barley flour and wheat flour to the mixture of step (a). A step of adding and mixing, (c) adding butter, eggs, and dried squid powder to the mixture of step (b) and kneading the dough, and (d) kneading the dough of step (c) at 4 to 5°C for 10 minutes. Resting for ~14 hours, (e) adding water and glutinous rice flour to the dough of step (d), mixing, and resting at 4~5℃ for 10~14 hours to prepare outer dough, ( f) manufacturing a bread filling containing custard cream, cream cheese and milk, (g) adding the bread filling of step (f) to the outer dough of step (e) and forming it, (h) It is characterized in that it includes the step of baking the molded bread of step (g).

The dried squid powder in step (c) is characterized in that the squid is freeze-dried and then cut into pieces of 2 to 3 mm.

In step (f), the custard cream, cream cheese, and milk are mixed in a weight ratio of 1:0.1 to 0.2:0.3 to 0.4.

The amount of each ingredient used in the skin dough is 15 to 25 parts by weight of barley flour and 3 to 7 parts by weight of wheat flour in step (b), based on 100 parts by weight of flour in step (a), and 3 to 7 parts by weight of wheat flour in step (c). It is characterized by 5 to 10 parts by weight of butter in step (e), 20 to 30 parts by weight of eggs, 3 to 7 parts by weight of dried squid powder, and 5 to 15 parts by weight of glutinous rice powder in step (e).

In step (c), an additional 1 to 2 parts by weight of Stone water parsley extract is added.

In step (c), an additional 1 to 2 parts by weight of Ojuk leaf extract is added.

The bread filling of step (f) is characterized in that it further contains an extract of Asparagopsis taxiformis.

According to the method for producing squid cream cheese bread according to the present invention, it is possible to provide a favorite food with the taste and aroma of squid, is nutritionally excellent, is easy to digest, has excellent sensory preference, and has improved storage properties. There is an advantage.

Hereinafter, the present invention will be described in detail.

The method for producing squid cream cheese bread according to the present invention includes the steps of (a) adding water to flour and mixing it, (b) adding barley powder and wheat flour to the mixture of step (a) and mixing it; , (c) adding butter, eggs and dried squid powder to the mixture of step (b) and kneading the dough, (d) resting the dough of step (c) at 4 to 5 ° C for 10 to 14 hours. and, (e) adding water and glutinous rice flour to the dough of step (d) and mixing them, resting at 4 to 5°C for 10 to 14 hours to prepare outer dough, and (f) custard cream, cream. manufacturing a bread filling containing cheese and milk; (g) forming the bread filling of step (f) into the shell dough of step (e); (h) forming the bread filling of step (g); It is characterized by comprising the step of baking the molded bread.

Hereinafter, the present invention will be described in detail.

(a) Adding water to flour and mixing it

First, add water to flour and mix.

At this time, a mixture of strong flour and all-purpose flour can be used as the flour, but this is not limited.

And the mixing amount of the flour and water is sufficient to be 40 to 60 parts by weight of water per 100 parts by weight of the flour. It should be noted that the amount of each ingredient used in manufacturing the outer dough, that is, the amount of ingredients used from steps (a) to (e), is based on 100 parts by weight of flour in step (a).

(b) adding barley powder and wheat flour to the mixture of step (a) and mixing them.

Next, add 15 to 25 parts by weight of barley powder and 3 to 7 parts by weight of wheat flour to the mixture in step (a) and mix.

The barley powder is rich in dietary fiber such as β-glucan, and has a high content of vitamin B group, calcium, iron, folic acid, and pantothenic acid, so it suppresses the increase in blood sugar, urine sugar, and cholesterol content, preventing heart diseases such as arteriosclerosis and high blood pressure. It prevents diseases, prevents constipation, prevents cancer, strengthens the digestive system, improves stamina, improves stress resistance, improves resistance to various diseases, and prevents obesity. When mixed with bread, the nutritional value of the bread is significantly improved. It improves. However, if the barley powder exceeds 25 parts by weight, the texture of the bread will not be soft, so it should be used within 15 to 25 parts by weight.

Additionally, the flour is added to ensure uniform mixing of the barley flour, and the type of flour is not limited.

(c) Kneading the mixture by adding butter, eggs, and dried squid powder to the mixture of step (b).

Next, add 5 to 10 parts by weight of butter, 20 to 30 parts by weight of eggs, and 3 to 7 parts by weight of dried squid powder to the mixture in step (b) and knead.

It is sufficient to use the butter by melting it in a double boiler, and the type is not limited. In addition, since eggs are also a commonly used ingredient in baking, detailed descriptions thereof will be omitted.

The dried squid powder is made by freeze-drying squid and then cutting it into pieces of 2 to 3 mm in size, and plays a role in improving the nutritional value, texture, sensory preference, and digestibility of bread. Conventionally, squid bread was generally made using only squid ink, but the present invention uses squid meat as is, improving overall nutrition, sensory properties, and texture.

At this time, if the squid powder is less than 3 parts by weight, its role is insignificant, and if it exceeds 7 parts by weight, the overall preference is rather poor, so it is preferable to add it at the above mixing ratio.

On the other hand, the dried squid powder may have a characteristic squid fishy smell, and to resolve this, 1 to 2 parts by weight of stone parsley extract may be added.

Among water parsley, wild parsley has many leaves and short stems, and mainly grows wild in springs in valleys, wetlands in fields, or watersides. In the present invention, leaves and stems or their above-ground parts are used. The stone parsley is rich in various amino acids and contains a large amount of minerals such as vitamins, calcium, phosphorus, and potassium. The stone parsley extract not only removes the fishy odor of squid, but also enhances the overall flavor of bread and improves storage.

In addition, 1 to 2 parts by weight of Prickly pear extract can be added at this stage.

Phyllostachys nigra (Phyllostachys nigra) is a plant from the same Graminae family as rice. Its leaves (Phyllostachys nigra) have excellent antioxidant activity and are effective in treating hair loss due to their excellent blood circulation improvement activity. The Ojuk leaf extract softens the texture of the bread, improves the overall flavor, and improves the storability of the bread.

At this time, the extraction method of the above-mentioned Stone water parsley extract and the Eucalyptus leaf is sufficient as long as it is extracted using water as a solvent. Since the method of producing extracts from these natural products is well known in the field to which this technology belongs, a detailed description thereof is omitted. do.

(d) Resting the dough from step (c) at 4 to 5°C for 10 to 14 hours.

Then, the dough in step (c) is left to rest at 4 to 5°C for 10 to 15 hours to allow each ingredient to blend together.

(e) Adding water and glutinous rice flour to the dough in step (d), mixing, and resting at 4 to 5°C for 10 to 14 hours to prepare the outer dough.

Then, add 20 to 40 parts by weight of water and 5 to 15 parts by weight of glutinous rice flour to the rested dough in step (d), knead the dough, and rest again at 4 to 5°C for 10 to 14 hours.

At this time, the glutinous rice powder is used to ensure that the outer layer of the bread has a soft yet chewy texture.

(f) preparing a bread filling comprising custard cream, cream cheese and milk.

Next, separately from the preparation of the outer dough, the bread filling is prepared by mixing custard cream, cream cheese, and milk. At this time, it is preferable that the custard cream, cream cheese, and milk are mixed in a weight ratio of 1:0.1 to 0.2:0.3 to 0.4, which takes the overall flavor into consideration.

The custard cream can be purchased and used commercially, or it can be manufactured and used. The manufacturing method is exemplary, mixing fresh cream and milk, boiling the mixture for 3 to 7 minutes, then adding the mixture of sugar and egg yolk in two portions and mixing for 3 to 4 minutes.

Then, add butter, stir until completely mixed, and then rest for 3 to 5 hours at 4 to 5 degrees Celsius.

At this time, the amount of ingredients used is 1 egg yolk, 8 to 12 g of sugar, and 15 to 25 g of butter, based on 100 g of the fresh cream and milk mixed in a weight ratio of 7:2 to 4.

Meanwhile, in order to further improve the flavor of the bread filling at this stage, extract of Asparagopsis taxiformis can be further mixed. That is, the custard cream, cream cheese, milk, and seaweed extract are mixed at a weight ratio of 1:0.1 to 0.2:0.3 to 0.4:0.01 to 0.1.

Asparagopsis taxiformis is a species belonging to red algae and is distributed worldwide in tropical and temperate waters. This extract of seaweed not only has excellent antibacterial activity, but is also rich in minerals, so it not only improves the nutritional value and flavor of bread filling, but also improves storage.

At this time, the extraction method of the sea buckthorn extract is sufficient as long as it is extracted using water as a solvent. Since the method of producing the extract from such natural products is well known in the field to which this technology belongs, detailed description thereof will be omitted. .

(g) forming the bread filling of step (f) into the outer shell dough of step (e)

Then, the bread filling of step (f) is added to the outer shell dough of step (e) to form bread.

At this time, the amount of bread filling is not limited.

(h) baking the molded bread of step (g) above

Then, the bread formed in step (g) is baked at 170 to 180°C for 4 to 5 minutes to complete the production of the bread.

As explained above, the bread manufactured as above is a favorite food with the taste and aroma of squid, and has the advantage of being easy to digest and excellent in preservation while also having an excellent taste due to the combination of cream cheese and squid. there is.

Hereinafter, the present invention will be described in detail through specific examples.

(Example 1)

Flour was prepared by mixing strong flour and all-purpose flour in a weight ratio of 6:4. 500ml of water was added to 1kg of this flour and mixed. Then, 200g of barley powder and 50g of the above wheat flour were added and mixed again. Next, 80g of unsalted butter melted by double boiling, 240g of eggs, and 50g of dried squid powder were added and kneaded. At this time, dried squid powder was prepared by freeze-drying squid to have a moisture content of 1 to 5% and cutting it into pieces of 2 to 3 mm.

Next, the dough was rested at 5°C for 12 hours, 300 ml of water and 100 g of glutinous rice flour were added again, kneaded, and rested at 5°C for 12 hours to prepare the outer shell dough.

Separately, bread filling was prepared by mixing 700g of custard cream, 125g of cream cheese, and 250g of milk. At this time, the custard cream is made by mixing 350g of fresh cream and 150g of milk in a double boiler for 5 minutes, adding a mixture of 5 egg yolks and 50g of sugar in two portions, mixing for 4 minutes, and then adding the mixture to the mixed ingredients at room temperature. It was prepared by adding 100g of melted unsalted butter, stirring until completely mixed, and resting at 5°C for 4 hours.

Then, bread filling was added to the prepared outer dough at a weight ratio of 10:2, panned into a circle, and baked in an oven at 170-180°C for 4 minutes to complete the production of bread.

(Example 2)

Proceed in the same manner as Example 1, but

When the dried squid powder was added, 10 g of stone parsley extract was also added.

At this time, the above-mentioned Stone water parsley extract was prepared by adding 10 times the weight of water to the aerial part of the stone water parsley, extracting it at 80-100°C for 5 hours, then filtering, concentrating, and freeze-drying.

(Example 3)

Proceed in the same manner as Example 1, but

When the dried squid powder was added, 10 g of bamboo leaf extract was also added.

At this time, the above-mentioned bamboo leaf extract was prepared by adding 10 times the weight of water to the bamboo leaves, extracting the extract for 5 hours at 80-100°C, filtering, concentrating, and freeze-drying.

(Example 4)

Proceed in the same manner as Example 1, but

When preparing the bread filling, 7g of seaweed extract was additionally mixed.

At this time, the above-mentioned seaweed extract was prepared by adding 10 times the weight of water to the outcrop of seaweed, extracting it at 80-100°C for 5 hours, then filtering, concentrating, and freeze-drying.

(Comparative Example 1)

The same procedure as Example 1 was carried out, but dried squid powder was not used.

(Test Example 1)

Sensory tests were conducted on the samples of Examples 1 to 4 and Comparative Example 1, and the results are shown in Table 1 below. The sensory test was conducted on 30 college students majoring in food engineering, and the appearance, aroma, taste, texture, and overall preference were evaluated using a 9-point scale from 9 'very good' to 1 'very dislike'. . The results are shown in Table 1 below.

Test Example 1 Results division Exterior incense taste Texture Comprehensive preference Example 1 7.2 7.1 7.2 7.1 7.1 Example 2 7.3 7.3 7.8 7.5 7.6 Example 3 7.2 7.3 7.7 7.6 7.5 Example 4 7.1 7.1 7.5 7.1 7.2 Comparative Example 1 7.1 5.0 4.5 4.5 4.5

As shown in Table 1, the bread manufactured through Examples 1 to 4 of the present invention was found to be superior to the bread manufactured through Comparative Example 1 in overall taste, aroma and texture, and overall preference. . In particular, it was confirmed that the texture was significantly superior to Comparative Example 1. On the other hand, there was no significant difference in preference for appearance.

(Test Example 2)

For the samples of Examples 1 to 2 and Comparative Example 1, about 1 g of sample was taken on the 1st and 4th days of production, and the moisture content was measured with an infrared moisture meter (XM60, Precisa, Swiss). In addition, water activity was also measured using a water activity meter (LG Electronics, domestically produced). And the results are shown in Tables 2 and 3 below.

Test Example 2 Results (Moisture Content) division Day 1 (%) Day 4 (%) Day 4 - Day 1 (%) Example 1 19.41 19.01 0.40 Example 2 19.84 19.64 0.20 Example 3 20.05 19.84 0.21 Example 4 20.01 19.62 0.39 Comparative Example 1 19.23 18.15 1.08

Test Example 2 Results (Water Activity) division Day 1 (%) Day 4 (%) Day 1 - Day 4 (%) Example 1 0.8817 0.8790 0.0027 Example 2 0.8785 0.8752 0.0033 Example 3 0.8783 0.8749 0.0034 Example 4 0.8815 0.8787 0.0028 Comparative Example 1 0.8835 0.8835 0

As shown in Table 2, it was confirmed that Examples 1 to 4 of the present invention had a significantly smaller amount of moisture reduction compared to Comparative Example 1, confirming that the moist texture was maintained for a long time. In addition, as shown in Table 3, Examples 1 to 4 had lower water activity than Comparative Example 1, and it was confirmed that the water activity further decreased over time, confirming that the stability against microorganisms was high. .

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to the specific embodiments and should be interpreted in accordance with the appended claims. Additionally, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (7)

(a) adding water to flour and mixing it,
(b) adding barley flour and wheat flour to the mixture of step (a) and mixing them,
(c) adding butter, eggs, and dried squid powder to the mixture of step (b) and kneading the mixture;
(d) resting the dough from step (c) at 4 to 5°C for 10 to 14 hours,
(e) adding water and glutinous rice flour to the dough in step (d) and mixing them, and resting at 4 to 5°C for 10 to 14 hours to prepare the outer dough;
(f) preparing a bread filling comprising custard cream, cream cheese and milk;
(g) forming the bread filling of step (f) into the outer shell dough of step (e),
(h) A method for producing squid cream cheese bread, comprising the step of baking the bread formed in step (g).
According to paragraph 1,
The dried squid powder in step (c) is,
A method of manufacturing squid cream cheese bread, characterized in that the squid is freeze-dried and then cut into pieces of 2 to 3 mm.
According to paragraph 1,
In step (f),
A method for producing squid cream cheese bread, characterized in that the custard cream, the cream cheese, and the milk are mixed in a weight ratio of 1:0.1 to 0.2:0.3 to 0.4.
According to paragraph 1,
The amount of each material used in the production of the skin dough is:
Based on 100 parts by weight of flour in step (a),
15 to 25 parts by weight of barley flour and 3 to 7 parts by weight of wheat flour in step (b),
5 to 10 parts by weight of butter in step (c), 20 to 30 parts by weight of eggs, 3 to 7 parts by weight of dried squid powder,
A method for producing squid cream cheese bread, characterized in that 5 to 15 parts by weight of glutinous rice powder in step (e).
According to clause 4,
In step (c) above,
A method of producing squid cream cheese bread, characterized by adding 1 to 2 parts by weight of stone parsley extract.
According to clause 4,
In step (c) above,
A method of producing squid cream cheese bread, characterized by adding 1 to 2 parts by weight of the bamboo leaf extract.
According to paragraph 1,
The bread filling in step (f) above,
A method for producing squid cream cheese bread, further comprising an extract of Asparagopsis taxiformis.