KR101550851B1 - Manufacturing method of bread using fresh juice of vegetables and fruits - Google Patents

Abstract

It is an object of the present invention to provide a method of manufacturing bread using fresh juice, which can produce a new flavor and healthful bread using fresh juice, which is a food material not used in the past.
In order to accomplish the above object, the present invention provides a method for preparing bread using fresh juice, comprising the steps of: preparing a raw juice and a bread; 30 to 40 parts by weight of purified water, 4 to 5 parts by weight of starch, 12 to 13 parts by weight of egg, 12 to 13 parts by weight of white sugar, 15 to 16 parts by weight of whipping cream and 1.5 to 1.7 parts by weight of salt were mixed with 100 parts by weight of wheat flour A kneading step of producing a dough at a temperature of 24 to 27 캜; A primary fermentation step in which the dough is fermented at a temperature of 28 to 32 DEG C and a relative humidity of 75 to 85% for 1 hour to 2 hours; After the fermented dough is exposed at room temperature for 20 to 30 minutes, it is divided into unit bread sizes, and the divided dough is kneaded with fresh juice. ; A secondary fermentation step of fermenting the molded dough for 30 to 50 minutes at a temperature of 28 to 32 DEG C and a relative humidity of 75 to 85%; And a baking step of baking the second fermented molded dough in an oven at 180 to 190 DEG C for 25 to 30 minutes.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread using fresh juice,

The present invention relates to a method for producing bread using fresh juice, and more particularly, to a method for producing bread using vegetable and fruit juice which provides new flavor and new functionality.

Modern people's eating habits are becoming more and more westernized, and bread is used as an important stock along with rice, and the demand for healthy bread products is getting higher and higher.

Bread is usually made by mixing flour and other additives to make dough, followed by primary fermentation, molding, secondary fermentation and baking. Other ingredients include baking powder and sweeteners for flavor and aroma Respectively.

Meanwhile, in order to improve the quality and functionality of bread, many techniques have been proposed in which various functional materials are added to baking. For example, Japanese Patent Registration No. 1357844 discloses a method for producing bread using a plum fill that can feel the flavor of plums.

Also, in Laid-Open Patent Publication No. 2001-0097385, 1 to 10 wt% of kimchi powder obtained by pulverizing the aged kimchi powder is added to the flour to make a dough, and the bread can be used to shorten the fermentation time, A method of manufacturing bread using a kimchi powder which does not use a chemical additive is disclosed.

In addition, Japanese Patent No. 1381268 discloses a method of producing a roasted leek, comprising the steps of washing root leek and then cutting, drying the leached leek leeks, pulverizing dried leek leeks to a size of 200-500 mesh to obtain root leek powder , Adding 80 to 98% by weight of the original mixture at a ratio of 2 to 20% by weight of the root leek powder at a ratio of 2 to 20% by weight to obtain a root leek batter; fermenting the root leek batter; And baking or steaming the roasted leek bread.

In addition, in the registered patent No. 1338330, the properties and preference of the bread which is lowered due to the addition of the black bean are improved by adding the enzyme, so that the nutrients of the anthocyanin pigments, polyphenols and flavonoids, A method of producing a black bread-containing bread improved in functionality is disclosed.

The breads described above have excellent characteristics in that they add new ingredients to ordinary breads to provide new flavors. However, since the breads are not very strong in flavor, the breads may contain ingredients other than the above-mentioned ingredients, Is expected to provide another flavor.

On the other hand, juice made from vegetables or fruits is known as juice, and it is known that juice has various effects.

For example, persimmon, apple, and lemon are rich in vitamin C, and are known to exert excellent effects such as hangover detoxification and motion sickness. Celery and onion are rich in vitamin B1 and B2, causing blood circulation, nervous instability, And carrot and apple juice are known to have an effect on constipation. Various other juices have also been known to have unique effects.

And the vitamins and minerals contained in the juice have their own efficacy, but it also helps the metabolism of fat, carbohydrate and protein, so the juice itself is better to eat after meal. Especially, if you drink juice in the morning fast food, It is a food and nutrition point of view that it is difficult to digest.

Therefore, when the above-mentioned excellent juice is used in the manufacture of bread and the juice is contained in the bread itself, it is expected that the effect of juice can be expected without consuming another juice.

It is an object of the present invention to provide a method of manufacturing bread using fresh juice, which can produce new flavors and healthy breads by using fresh juices which are not conventionally used.

In order to accomplish the above object, the present invention provides a method for preparing bread using fresh juice, comprising the steps of: preparing a raw juice and a bread; 30 to 40 parts by weight of purified water, 4 to 5 parts by weight of starch, 12 to 13 parts by weight of egg, 12 to 13 parts by weight of white sugar, 15 to 16 parts by weight of whipping cream and 1.5 to 1.7 parts by weight of salt were mixed with 100 parts by weight of wheat flour A kneading step of producing a dough at a temperature of 24 to 27 캜; A primary fermentation step in which the dough is fermented at a temperature of 28 to 32 DEG C and a relative humidity of 75 to 85% for 1 hour to 2 hours; After the fermented dough is exposed at room temperature for 20 to 30 minutes, it is divided into unit bread sizes, and the divided dough is kneaded with fresh juice. ; A secondary fermentation step of fermenting the molded dough for 30 to 50 minutes at a temperature of 28 to 32 DEG C and a relative humidity of 75 to 85%; And a baking step of baking the second fermented molded dough in an oven at 180 to 190 DEG C for 25 to 30 minutes.

Preferably, the juice is selected from the group consisting of persimmon-apple-lemon juice, celery-onion juice, carrot-apple juice, garlic-cucumber-leek juice, cucumber-tangerine juice, cabbage juice, onion juice, avocado juice, , Fresh tomato juice, and parsley-green pepper juice.

Since the bread prepared according to the method of manufacturing bread using the fresh juice according to the present invention is characterized in that bread is finally produced by adding fresh juice in the forming step, some effects of fresh juice can be obtained and the strong flavor of the juice can be suppressed There is an effect of providing a bread which can be used as a health food.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for explaining a method for producing bread using fresh juice according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the method for producing bread using fresh juice according to the present invention includes preparing a material S1, a dough making step S2, a primary fermentation step S3, a molding step S4, A fermentation step (S5) and a baking step (S6).

Each step will be described in detail below.

Material preparation step (S1)

Material preparation step (S1) Materials for preparing bread using fresh juice according to the present invention are prepared.

Ingredients needed include juice, flour, yeast, eggs, white sugar, salt, whipped cream, and may additionally include the necessary ingredients for the manufacture of bread.

First, the juice is prepared by mixing vegetable and fruit juice. Since the juice is produced through various extraction machines, any type of machine can be used. However, the low-speed rotary pressing system of the twin-gear type is most suitable because it is less prone to breakage of the cellulose.

You can use various juices such as:

1) Persimmon - apple - lemon juice

It is known that it is effective in removing hangover by mixing juice, apple, and lemon with 1: 2: 2 and extracting it with juice.

2) Celery - Onion juice

It is known that it is effective for insomnia because it is extracted juice mixed with celery and onion in appropriate ratio, and lettuce can be added if necessary.

3) Carrot-apple juice

It is known that the juice extracted from mixed carrots and apples at an appropriate ratio is rich in vegetable fiber, especially pepti, and is effective for constipation.

4) Garlic - Ssanggat - Leek juice

It is known that it is effective for the treatment of the poor circulation by the juice extracted by mixing the garlic, the cowgirl and the leek properly.

5) Sauce-tangerine juice

It is known to be effective in controlling blood pressure with juice extracted from a mixture of Ssamugat and mandarin orange.

6) Cabbage juice

It is known to be effective for gastritis because it is juice extracted from cabbage.

7) Onion juice

It is known that juice extracted from onion has the effect of preventing arteriosclerosis.

8) Avocado fruit juice

It is known that vitamin E is abundant in the juice extracted from avocado fruit to prevent aging.

9) Bell Pepper - Tomato juice

It is known that it is effective for the recovery of fatigue by juice extracted from bell pepper and tomato.

10) Tomato - fresh chestnut juice

It is known that vitamins A and C are abundant in extracted juice after mixing tomato and fresh goat, which is effective for improving liver function.

11) Parsley - bell pepper juice

Parsley and bell pepper juice is rich in vitamin C and is known to be effective in the stress-strain.

It is advantageous from the viewpoint of nutrients that the above-mentioned fresh juices are washed after the raw vegetables and fruits are washed, and then the juice is processed. When using purified water added with vinegar, it is advantageous to exhibit high washing characteristics.

On the other hand, the wheat flour can be used for intensive labor, but if necessary, the flour can be mixed with the whole wheat flour and the whole wheat flour. At this time, the whole wheat is limited to 40% by weight or less based on the whole wheat flour. When the above-mentioned total weight exceeds 40% by weight, the texture of the bread is spongeed and disadvantageous in texture.

The dough making step (S2)

The dough making step (S2) adds purified water to the step of preparing the dough using the material prepared in the material preparing step (S1).

First, 60 to 70 parts by weight of purified water, 4 to 5 parts by weight of starch, 12 to 13 parts by weight of eggs, 12 to 13 parts by weight of white sugar, 15 to 16 parts by weight of whipping cream and 1.5 to 1.7 parts by weight of salt are added to 100 parts by weight of wheat flour The dough is prepared using a mixing machine.

The range of the composition is a composition necessary for ordinary bread production, and when it is out of the above range, it exhibits different characteristics from the texture and flavor.

On the other hand, it is preferable that the dough is produced while maintaining the temperature of the dough at 24 to 27 ° C.

The kneading temperature range has an effect of improving the characteristics of the fermentation step to be performed later.

The primary fermentation step (S3)

The primary fermentation step (S3) is an aging step for the yeast action of the dough produced through the dough producing step (S2).

The kneading fermentation step (S3) is preferably carried out at a temperature of 28-32 DEG C for 1 hour to 2 hours under a relative humidity of 75 to 85%.

In the case of less than 1 hour, the dough is not aged sufficiently and the texture of the dough is inadequate. If the dough is more than 2 hours, the texture of the bread is insufficient and the texture is also inadequate.

Molding step S4

The shaping step S4 is a step of shaping into a suitable shape using the dough fermented through the primary fermentation step S3.

First, the dough is subjected to primary fermentation for 20 to 30 minutes at room temperature, and then the dough is divided into unit bread sizes.

Thereafter, the plate is formed into a concave shape in the form of a plate, and then the juice is administered to the concave portion.

The fresh juice is formed into an elliptical shape by adding 10 to 25 parts of skin to 100 parts of the whole fermented dough.

At this time, when the juice is less than 10 parts skin, the effect and flavor of juice are insignificant. When the juice exceeds 25 parts, the juice effect is too strong, which is disadvantageous.

The second fermentation step (S5)

The second fermentation step (S5) is a step of further fermenting the molded dough molded in the shaping step (S4).

Molded doughs that have been molded are suitable for 30 minutes to 50 minutes at a temperature of 28-32 DEG C and a relative humidity of 75-85%.

Sufficient fermentation of the dough proceeds in the above range.

In the burning step (S6)

Finally, the baking step (S6) is a step of finally baking the molded dough fermented through the secondary fermentation step (S5) to complete the whole bread.

The baking step (S6) is performed in an oven, and is carried out at 180 to 190 DEG C for 25 to 30 minutes.

If the temperature and time range are out of range, the texture of the bread is inadequate.

In addition, the juice is absorbed into the bread through the baking process and serves to provide the bread with the flavor of the juice as a whole.

Hereinafter, the present invention will be described in more detail by way of examples.

Example

Kneaded at a temperature of 24 ° C to 27 ° C by mixing 900g of high-strength flour, 300g of whole wheat flour, 50g of raw yeast, 150g of egg, 150g of sugar, 200g of whipping cream, 400g of purified water and 20g of salt.

Thereafter, the dough was fermented for 1 hour while maintaining the temperature at 28 ° C to 32 ° C, thereby aging the dough. The relative humidity was adjusted to 75 to 85%.

The aged dough is exposed to room temperature for 20 minutes and then pressed to form a flat plate. A concave portion is formed in the plate, and 1/10 volume of persimmon-apple-lemon juice is added to the concave portion. It was molded into the form of wrapping bread.

Followed by secondary fermentation at a temperature of 28 ° C to 32 ° C and a relative humidity of 75 to 85% for 30 minutes.

After completion of the second fermentation, the bread was baked in an oven at 190 DEG C for 25 minutes to complete a large number of breads.

Evaluation example

The breads prepared through the examples were evaluated for flavor, texture and shape from nine evaluation groups. Each item was evaluated on the basis of majority rule. As a result of the overall evaluation, it was evaluated that the color of the juice was added to the ordinary bread in the case of the shape, and the texture was also evaluated to be similar to the normal bread. Finally, the flavor showed some flavor of juice but it was evaluated as not being too strong and it was confirmed that it could be utilized as functional bread.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, And all of the various forms of embodiments that can be practiced without departing from the technical spirit.

Claims (2)

A method for producing bread using fresh juice,
A preparation step of preparing ingredients of fresh juice and bread;
30 to 40 parts by weight of purified water, 4 to 5 parts by weight of starch, 12 to 13 parts by weight of egg, 12 to 13 parts by weight of white sugar, 15 to 16 parts by weight of whipping cream and 1.5 to 1.7 parts by weight of salt were mixed with 100 parts by weight of wheat flour A kneading step of producing a dough at a temperature of 24 to 27 캜;
A primary fermentation step in which the dough is fermented at a temperature of 28 to 32 DEG C and a relative humidity of 75 to 85% for 1 hour to 2 hours;
After the fermented dough is exposed at room temperature for 20 to 30 minutes, it is divided into unit bread sizes, and the divided dough is kneaded with fresh juice. ;
A secondary fermentation step of fermenting the molded dough for 30 to 50 minutes at a temperature of 28 to 32 DEG C and a relative humidity of 75 to 85%; And
Baking the second fermented molded dough in an oven at 180 to 190 DEG C for 25 to 30 minutes,
The fresh juice is selected from the group consisting of persimmon-apple-lemon juice, carrot-apple juice, garlic-thistle-leek juice, cucumber-tangerine juice, cabbage juice, avocado juice, bell pepper-tomato juice, tomato- Wherein the bread is one or more selected from the group consisting of bread,

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