KR20140013708A - Method for preparation of functional walnut steamed bread having blueberry - Google Patents

Abstract

The present invention relates to a blueberry walnut steamed bun containing a blueberry and walnut components and a method of manufacturing the same.
Blueberry walnut steamed bun, characterized in that it contains a blueberry and walnut grains of the present invention, and a manufacturing method thereof,
Producing a steamed bread cereal; Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,
Wherein the step of producing the steamed bread is characterized in that steamed bread is prepared by mixing the walnut kernels and the red beans in a weight ratio of 2: 8 by stripping the husks of the walnuts and finely finishing the contents;
The step of preparing the steamed bread jacket dough, 100% by weight of flour, blueberry powder or juice 1.9 to 3% by weight, sugar 4.5 to 8% by weight, salt 1.9 to 3% by weight, butter 3.7 to 6% by weight, powder 0.9 It relates to a blueberry walnut steamed bread manufacturing method characterized by mixing and kneading ~ 1.5% by weight, yeast 2.1-4% by weight, milk 14-25% by weight and water 70-90% by weight.
According to the blueberry walnut steamed bread of the present invention,
The walnut kernel is included as the main component of the steamed bread so that it has a new flavor, flavor and texture compared to ordinary steamed bread. Furthermore, it contains a blueberry ingredient in the steamed bread crust and has a characteristic purple color. There is an excellent effect in terms of.
In addition, the blueberry walnut steamed bread according to the present invention can naturally eat the physiologically active ingredient of blueberry and walnut, so that it can be expected to have a beneficial effect on general consumers' health.

Description

Blueberry walnut steamed bread and its manufacturing method {Method for preparation of functional walnut steamed bread having blueberry}

The present invention relates to a blueberry walnut steamed bread and a method of manufacturing the same, and more particularly, to include a blueberry powder or juice containing various nutrients beneficial to the human body in the main ingredient of the steamed bread shell, walnut kernels to the main component of the steamed bread cow The present invention relates to an improved form of blueberry walnut steamed bread and a method of manufacturing the same, in which a consumer can eat a steamed bread while naturally ingesting beneficial ingredients of the blueberry and walnut ingredients.

Steamed bread is a kind of snack made by putting steamed buns made of red beans into the inside of the bread crumbs of wheat flour, which is cooked by steam steamed without using an oven. It is a kind of snack that Koreans easily ingest.

Steamed bread is composed of a shell and a cow. Usually, water is added to a mixture of wheat flour, sugar, rice wine and yeast, and the batter is aged and fermented to prepare a steamed bread crust. The beans are washed, boiled, And the steamed bread is aged for a certain period of time and then steamed.

As such, steamed bread is a food made mainly of flour and red beans, and its taste is generally uniform. Therefore, there is a need to develop a steamed bread to satisfy various consumers' preferences.

In this connection, pine needle extract (Japanese Patent Laid-Open No. 10-2001-91281), amber (Japanese Patent Laid-Open No. 10-2004-70855), milk (registered patent No. 10-465284), jujube medicinal extract 10-526777), green tea (registered patent No. 10-666054), Audi and Angelica (registered patent No. 10-963480), and the like have been developed.

However, even though the steamed bread having the new material as described above, the main ingredient of the steamed bread is mostly composed of only red beans and only new materials are added thereto.

Therefore, there is still a need to develop a new steamed bread which does not use only red beans in order to satisfy consumers' various tastes.

Blueberries (Vaccinium spp.) Are plants belonging to the genus Ericacear and Vaccinium. They are perennial vegetation that grows well in acidic soil at a temperature of 15 ~ 21 ℃ and pH 4.5 ~ 5.5. It is divided into highbush blueberry, lowbush blueberry and rabbiteye blueberry, which are used as fruits after picking the blueberry fruit which is ripe in summer.

Blueberries are the fruit of attention in Korea, and the effect of physiological effects on the human body has already been well known.

Studies on blueberries have reported active oxygen radical absorption effects of phenolic compounds in fruits, antioxidative effects, antioxidative effects or diuretic effects, and various studies on antimicrobial and anticancer activities have been carried out.

It is known that blueberry has excellent antioxidant ability and has various functions to belong to the top ten super foods of American Time magazine.

Especially, it has excellent antioxidant ability because it contains a lot of anthocyanins, and various health functional effects such as improvement of eyesight, prevention of cancer and heart disease and urinary tract infection, decline of memory and decrease of exercise capacity are known.

It is also considered to be one of the antioxidant foods that have a disease-preventing effect because of abundant pytochemical components such as phenolic acid, anthocyanin, resveratrol and flavonoid. Other stiben compounds, fiber, vitamin A and C , Minerals, etc. It is known that the content of fat and sodium is low.

The blueberries having the above advantages are difficult to be stored because they are shipped at the same time as other fruits. Therefore, some of the blueberry fruits are mainly frozen and used as frozen fruits or in various forms such as blueberry juice, shochu, , And it is difficult to use it as a blueberry raw material.

BACKGROUND OF THE INVENTION [0002] In recent years, there has been a proliferation of foods containing functional materials as health supplements for maintaining health, while improving living standards and promoting wellness for maintaining health through food or food after alternative medicine is widely known.

In addition to being used for reproduction or cryopreservation, blueberry fruits with these functional characteristics can be used as processed products such as jams, juices and wines, or recently, research results on the health effect of blueberries have been continuously announced, And the like are being actively developed.

In addition, studies on blueberries have been limited to pharmaceuticals and pigments, and studies for using blueberries as food materials have not yet been activated.

Examples of utilizing blueberries for food include fermented vinegar and beverage composition (registered patent No. 10-911108), blueberry peel (registered patent No. 10-895629), fermented wine (registered patent No. 10-883862) Japanese Patent Application No. 10-2010-113211), mung bean paste (patent No. 10-2011-1056), noodle (application No. 10-2011-1054), jelly (registered patent No. 10-1156625) , And tea beverages (No. 10-2008-7000523). However, there has not yet been an example of using blueberry as a main ingredient in steamed bread.

On the other hand, the walnut refers to the fruit of the walnut tree. The walnut bark is used as food for a lot of fat and taste, and it is used as medicine for the treatment of constipation, cough, and detoxification of copper poison .

Helps reduce blood pressure, lower blood cholesterol, maintain arterial elasticity, prevent arteriosclerosis, promote aging and metabolism, and help with skin and tonic effects by minerals and vitamin B1 .

Particularly, walnuts contain an unsaturated fatty acid called omega-3, and it is known that ingestion of walnuts protects the blood vessel wall through omega-3 and controls heart beat, thereby preventing heart disease. The omega-3 Is not made in the body, so it must be consumed through food. The recommended daily amount of walnuts for adults is about 2 walnuts.

In addition, the lecithin contained in the walnut also has the effect of helping to improve memory, because the walnut is spotlighted as a food that students must take indispensable, these walnuts containing walnuts are also popular as a health food.

Walnut cookies are generally made by slicing or grinding the husks of peeled walnuts, mixing them with wheat flour, and then baking them in a walnut egg shape. Usually, the bread is made by adding a bean jam to the inside of the walnut cookies, .

In recent years, consumers are increasingly interested in health promotion through ingestion of food, and there is a growing tendency to prefer functional foods rich in nutrients beneficial to various human bodies even if they are traditional food.

Most conventional walnut confectionery is a popular product for consumers, but it has a problem in that it is far below the expectation of consumers who want rich nutrients and various flavors.

(1) Korean Patent No. 10-659225 "Method for producing steamed bread containing pumpkin and rice flour" (2) Korean Patent No. 10-586445 "Green tea steamed bread and its manufacturing method & (3) Korean Patent No. 10-770038 "Method for producing rice steamed bread" (4) Korean Patent No. 10-1047330 "Method for producing rice steamed bread & (5) Korean Patent No. 10-1151714 "Method for producing steamed bread" (6) Korean Patent No. 10-666054 "steamed bread containing guava plant ingredients and preparation method" (7) Korean Patent No. 10-963480 "Oddi-steamed bread & (8) Korean Patent No. 10-938472 "Method for manufacturing steamed bread using herbal medicine material" (9) Korean Patent No. 10-1063169 "Method for preparing vegetable fried rice steamed bread" (10) Korean Patent No. 10-1063165 "Method for producing dim sum steamed bread" (11) Korean Registered Patent No. 10-1063166 "Preparation method of kochujang bibim fried rice steamed bread & (12) Korean Registered Patent No. 10-1056792 "Preparation method of red pepper sauce steamed bread & (13) Korean Patent Publication No. 10-2012-51882 "seasoned food based on blueberry" (14) Korean Patent Laid-Open No. 10-2012-79712 "Method for producing blueberry mung bean paste" (15) Korean Patent Laid-Open No. 10-2012-79710 entitled "Method of producing noodles for blueberry noodles"

The present invention was developed to solve the above conventional problems, the blueberry walnut steamed bread of the present invention and its manufacturing method,

The walnut granules should be included in the steamed buns, and the blueberry ingredients in the steamed bun shells, so that the texture and chewy taste and flavor of the walnut kernels, which are chewed by the walnut kernels contained in the steamed buns, It is an object of the present invention to provide a blueberry walnut steamed bun and its manufacturing method which are desirable in terms of nutritional and sensory taste of the steamed bun by the appearance of the steamed bread by the berry to give the appearance of purple.

The object of the present invention is to produce a blueberry walnut steamed bread having excellent antioxidative effect, anti-inflammatory effect, anti-aging effect and prevention of heart disease by containing walnut and blueberry in steamed bread.

It is another object of the present invention to produce a blueberry walnut steamed bread which has an inherent taste, aroma, and texture of blueberries and walnuts, while maintaining the original taste of steamed bread, and having excellent taste and flavor.

In addition, the present invention aims to produce a walnut steamed bread having a purple color peculiar to blueberry and having a very beautiful color feeling and having a luxurious atmosphere.

According to the above object of the present invention, there is provided a process for producing a nutritional composition, which comprises using a blueberry and a walnut which are excellent in functional ingredients, to have a texture and a taste of a walnut kernel crumbled by walnut kernels contained in a steam room, The present invention also provides a method for producing a blueberry walnut steamed bread having a unique color tone on the appearance and giving a desirable blueberry walnut steamed bread in terms of nutritional aspects and sensual preference of steamed bread.

In order to achieve the above object, the present invention provides a steamed bread formed by putting cow into a shell, wherein the cow contains walnut kernels.

Also, the present invention provides a blueberry walnut steamed bread characterized in that the walnut kernel content is 5 to 10% by weight of the whole steamed bread.

And, the present invention provides a blueberry walnut steamed bread, characterized in that containing 1 ~ 2% by weight of the whole steamed bread blueberry powder or juice in the steamed bread jacket.

The present invention relates to a process for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,

Wherein the step of producing the steamed bread is characterized in that steamed bread is prepared by mixing the walnut kernels and the red beans in a weight ratio of 2: 8 by stripping the husks of the walnuts and finely finishing the contents;

Wherein the step of preparing the steamed-

To 100% by weight of flour, blueberry powder or juice 1.9 to 3% by weight, sugar 4.5 to 8% by weight, salt 1.9 to 3% by weight, butter 3.7 to 6% by weight, powder 0.9 to 1.5% by weight, yeast 2.1 to 4% by weight %, 14 to 25% by weight of milk and 70 to 90% by weight of water is characterized by mixing and kneading.

According to the blueberry walnut steamed bread manufactured by the method of manufacturing a blueberry walnut steamed bread of the present invention as described above,

It has a new flavor, flavor and texture compared to ordinary steamed bread by containing the heavy pellets as the main component of the steamed bread cereal. Furthermore, it has blueberry component in the steamed bread crust and further has an unusual purple color. There is an excellent effect in terms of.

In addition, the blueberry walnut steamed bread according to the present invention has an effect of allowing a consumer to easily take a specific physiologically active ingredient possessed by the blueberry and the walnut ingredient naturally by eating the steamed bread, which is a typical food, It has the effect of allowing consumers to benefit the human body.

Blueberry walnut steamed bread of the present invention and its manufacturing method in order to achieve the above object,

The step of producing the steamed bread may include:

Peeled off the walnuts, finely crushed the walnut kernels, and red beans at a weight ratio of 2: 8 to produce steamed bread.

Wherein the step of preparing the steamed-

To 100% by weight of flour, blueberry powder or juice 1.9 to 3% by weight, sugar 4.5 to 8% by weight, salt 1.9 to 3% by weight, butter 3.7 to 6% by weight, powder 0.9 to 1.5% by weight, yeast 2.1 to 4% by weight %, 14 to 25% by weight of milk and 70 to 90% by weight of water is characterized by mixing and kneading.

The present invention provides steamed walnut steamed bread and a method for producing the same, wherein the steamed bread is put in a cow's shell and the steamed cow contains walnut kernels.

Hereinafter, the present invention will be described in detail as follows.

The present invention is a steamed bun formed by putting a cow in the outer shell, characterized in that the blueberry walnut steamed bun containing blueberry powder or juice and walnut kernels.

At this time, the walnut kernels are included in the steamed bun.

Walnut pellets are peeled off the walnuts and finely processed to obtain walnut pellets.

When the walnuts are peeled and the contents are finely processed, the walnut is broken into large and small pellets, and the walnut pellets are obtained without leaving the pellets.

On the other hand, the content of the walnut kernels is preferably 5 to 10 wt%.

If the content of walnut kernels is more than 10% by weight, it is uneconomical. If the content of walnut kernels is less than 5% by weight, inherent characteristics of walnuts are hard to be revealed, and thus the content of sensory preference such as taste,

In addition, since the recommended intake of walnuts for adults is about 2 to 5 walnuts per day, the content of walnut kernels contained in steamed buns is not high enough for all of them to be healthy, but the amount of suitable walnut kernels consumed per day It is enough.

In addition, the steamed bread jacket of the present invention may further contain blueberry powder or juice.

The blueberry powder of the present invention can be obtained by drying fruit of blueberry and then pulverizing. When the blueberries are dried and then pulverized and used as a powder, there is an advantage that the blueberries can be stored for a long period of time.

In the present invention, the blueberry drying method is not particularly limited, and a natural drying method or a hot air drying method may be used.

Preferably, the blueberries are harvested immediately after harvesting at low temperature, and then stored at 40 ° C. to 50 ° C. for 1 hour or more at 40 ° C. to 50 ° C., and then sun-dried secondly by blocking direct sunlight. In the present invention, it is possible to reduce the nutrient destruction of blueberry to the utmost by freezing the blueberry immediately after harvesting.

In addition, the present invention can maintain the inherent color of blueberry by shutting off direct sunlight and sun-drying it secondarily. If the sun is dried without blocking the direct sunlight, the blueberry may be discolored and the inherent color can not be maintained. Here, as a method of sun-drying by blocking direct sunlight, a method of drying by shading a light shielding film in a plastic house may be used.

When crushing blueberries in the present invention, the particle size is 100㎛ or less, preferably 10㎛ or less.

In addition, in the present invention, the blueberry powder is preferably dried at least 65% or dried at least 80%.

In the present invention, it is preferable that the blueberry powder is packed in a vacuum. The advantage of being able to keep the nutrients as much as possible by storing the powder in vacuum packing.

On the other hand, the blueberry juice of the present invention can be obtained by a method commonly used in the art to which the present invention belongs.

For example, after cleaning the fruit of the blueberry to clean the juice can be obtained by removing the contaminants, such as juice or juice.

In the present invention, any one of the blueberry powder or blueberry juice prepared as described above is added to the dough containing flour to produce a steamed bread shell.

The present invention has an excellent antioxidative effect, anti-inflammatory effect, anti-aging effect and anti-heart disease effect because it contains blueberries.

In addition, when the blueberry powdered or used as a juice to produce a steamed bread shell, it serves to enhance the appearance of the steamed bread by giving purple to the steamed bread shell.

In the blueberry walnut steamed bread of the present invention, blueberry powder or juice is preferably contained in an amount of 1 to 2% by weight.

If the content of blueberry powder or juice is less than 1% by weight, the purple color of the blueberry may not be well expressed in the steamed bread, and the characteristic taste and flavor may not be revived well. This is noticeable because it can affect the sensory quality of steamed bread.

Meanwhile, the present invention relates to a method for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,

The step of producing the steamed bread is characterized in that steamed bread is prepared by mixing the large and small walnut kernels and red beans obtained by finely grinding the contents of the walnuts at a weight ratio of 2: 8.

That is, the blueberry walnut steamed bread of the present invention is characterized in that the main component of the steamed bread is composed of red beans and walnut seeds.

The red beans were soaked in lukewarm water 10 hours before the operation, and red beans were poured, and then sugar and salt were added 3 hours before boiling for 2-3 hours, followed by cooling for 1-2 hours.

The prepared walnut kernels and red beans were mixed at a weight ratio of 2: 8 to prepare steamed bread.

The outer cover of the steamed bread of the present invention can be produced by a conventional method for producing a steamed bun.

That is, wheat flour, yeast, salt, sugar, and water are mixed at a certain ratio, kneaded and aged, and the aged outer dough can be cut into a predetermined size and made into a steamed bread husk.

Butter or margarine and other food additives may be added to the steamed bread crust.

On the other hand, the preferred steamed bread dough material is made of flour, blueberry powder or juice, sugar, salt, butter, powder, yeast, milk and water.

The steamed bread dough of the present invention contains 100% by weight of wheat flour,

Blueberry powder or juice 1.9 to 3% by weight, sugar 4.5 to 8% by weight, salt 1.9 to 3% by weight, butter 3.7 to 6% by weight, powder 0.9 to 1.5% by weight, yeast 2.1 to 4% by weight, milk 14 to 25 It may consist of 70% by weight to 90% by weight of water.

When the sugar is used, since the sweetness is noticeable and the overall sensory preference may be lowered, glucose may be used rather than sugar.

The step of aging the steamed bread dough is performed by aging and fermenting the steamed bread dough obtained by mixing and kneading the steamed bread dough materials at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 hour.

In the step of preparing the steamed bread crust from the aged steamed bread crust dough, the worker removes the aged steamed crust crust batter by about 45 to 50 g by hand, and then, about 7 to 9 cm in diameter and about 0.8 to 1 cm in thickness A steamed bread crust is formed by flatly spreading it with a push rod, or a steam crush bread crust is formed through a separate crushing machine which automatically forms a crush steam crust.

The step of forming the steamed bread by inserting the steamed bread into the inside of the steamed bread shell means that 30 to 35% by weight of the steamed bread is put into 100% by weight of the steamed bread shell to mold the blueberry walnut steamed bread.

The molded blueberry walnut steamed bread is aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 to 1.5 hours.

Then, if the fermented blueberry walnut steamed bread is aged at 100 to 120 ° C for about 7 to 10 minutes, the blueberry walnut steamed bread of the present invention can be obtained.

In the steamed bread formed by putting the cow in the outer shell of the present invention, the steamed bread cow is an embodiment of a blueberry walnut steamed bread, characterized in that it contains a blueberry and walnut components and the production method is as follows.

[ Example  ]

(1) Manufacture of steamed buns

When the walnuts were peeled and the contents were finely processed, the walnuts were broken into large and small pellets, and the walnut pellets were prepared by leaving the pellets without any need.

The red beans were soaked in lukewarm water 10 hours before the operation, and red beans were poured, and then sugar and salt were added 3 hours before boiling for 2-3 hours, followed by cooling for 1-2 hours.

The prepared walnut kernels and red beans were mixed at a weight ratio of 2: 8 to prepare steamed bread.

(2) Preparation of steamed bread crust

1 kg of flour was prepared, to which 25 g of blueberry powder or juice, 60 g of sugar, 20 g of salt, 50 g of butter, 10 g of powder, 25 g of yeast, 20 g of milk were added, and 800 g of water was added to the mixture to mix and knead.

(3) aging of steamed bread crust

The steamed dough was aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for 1 hour to obtain a steamed bread outer dough.

(4) Manufacture of steamed bread crust

The aged steamed bread dough is peeled off by about 45 to 50 g, and then the bread is flattened manually by a worker so as to have a diameter of about 7 to 9 cm and a thickness of about 0.8 to 1 cm to produce a steamed bread crust, A steamed bread envelope was prepared through a molding machine.

(5) Molding of steamed bread

A steamed bread having a total weight of about 80 to 85 g was formed by placing 30 to 35 g of the above steamed bread in the inside of the steamed bread crust having a weight of 45 to 50 g.

(6) ripening of steamed bread

The shaped steamed bread was aged and fermented at a temperature of 38 to 40 DEG C and a humidity of 80 to 90 DEG C for about 1 hour and 10 minutes.

(7) steamed bread cooked

The prepared steamed bread was steamed at 100 to 120 ° C for about 7 to 10 minutes to obtain a blueberry walnut steamed bread containing blueberry and walnuts.

The steamed bread according to the present invention contains walnut kernels as a main component of the steamed bread so that it has superior sensory properties such as a new flavor, flavor and texture compared to a conventional steamed bread.

In addition, the steamed bread of the present invention has an extraordinary purple color in appearance by adding blueberry powder or juice to the steamed bread shell, and thus has excellent sensory preferences, and naturally ingests the unique physiologically active ingredients of blueberries. In this way, a beneficial effect on the health of the general consumer can be expected.

[ Experimental Example  One]

[Sensory Test Results]

The sensory evaluation of blueberry walnut steamed bread, sensory evaluation of blueberry and walnut, sensory purchase, and taste of blueberry walnut steamed bread were carried out as follows.

10 points = 10: Very good, 7.5: Good, 5: Fair, 2.5: Poor, 0: Very poor

burnish Color incense flavor Blueberry, walnut purchase
doctor Comprehensive Awareness Likelihood Teenager 6.2 6.6 5.8 5.6 6.2 5.4 5.96 20's 7.2 6.8 6.2 5.8 6.8 5.5 6.38 30s 7.5 8 7.2 7.8 7.2 5.6 7.22 40s 7.8 7.8 8 8.2 9.2 7.2 8.03 50s 9 8.8 9.2 8.8 9.8 9 9.10 60s 9.2 9.2 9.4 9 10 9.2 9.33 7.82 7.87 7.63 7.53 8.20 6.98 7.67

As shown in the above table, the general preference degree of the product is slightly lower than that of the 10th to 20th, while the preference is higher in the 30th or over.

Claims (2)

In the steamed bread formed by putting the cow in the outer shell,
The steamed bun stuffing is 5 to 10% by weight of the whole walnut kernel steamed ingredients,
The steamed bread jacket is blueberry walnut steamed bread, characterized in that containing 1 ~ 2% by weight of the whole blueberry powder or juice steamed bread.
Producing a steamed bread cereal; Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread, comprising the steps of: preparing a steamed bun outer shell from the aged steamed outer bread dough; and forming the steamed bread by inserting the steamed bread into the inner portion of the steamed bread outer shell,
The step of producing the steamed bread may include:
Peeled off the walnuts, finely crushed the walnut kernels, and red beans at a weight ratio of 2: 8 to produce steamed bread.
Wherein the step of preparing the steamed-
To 100% by weight of flour, blueberry powder or juice 1.9 to 3% by weight, sugar 4.5 to 8% by weight, salt 1.9 to 3% by weight, butter 3.7 to 6% by weight, powder 0.9 to 1.5% by weight, yeast 2.1 to 4% by weight %, Milk 14 to 25% by weight and water 70 to 90% by weight of the manufacturing method of a blueberry walnut steamed bread, characterized in that the dough and kneading.