KR0136937B1 - Processing method of seasoning for garlic bread - Google Patents
Processing method of seasoning for garlic breadInfo
- Publication number
- KR0136937B1 KR0136937B1 KR1019940029087A KR19940029087A KR0136937B1 KR 0136937 B1 KR0136937 B1 KR 0136937B1 KR 1019940029087 A KR1019940029087 A KR 1019940029087A KR 19940029087 A KR19940029087 A KR 19940029087A KR 0136937 B1 KR0136937 B1 KR 0136937B1
- Authority
- KR
- South Korea
- Prior art keywords
- garlic
- powder
- cheese
- bread
- seasoning
- Prior art date
Links
- 235000004611 garlic Nutrition 0.000 title claims description 40
- 235000008429 bread Nutrition 0.000 title claims description 38
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 21
- 244000245420 ail Species 0.000 title 1
- 238000003672 processing method Methods 0.000 title 1
- 235000013351 cheese Nutrition 0.000 claims description 41
- 240000002234 Allium sativum Species 0.000 claims description 39
- 239000000843 powder Substances 0.000 claims description 35
- 229940029982 garlic powder Drugs 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 235000011197 perejil Nutrition 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 240000009164 Petroselinum crispum Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000011282 treatment Methods 0.000 abstract description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 abstract 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 abstract 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 abstract 1
- 235000013734 beta-carotene Nutrition 0.000 abstract 1
- 239000011648 beta-carotene Substances 0.000 abstract 1
- 229960002747 betacarotene Drugs 0.000 abstract 1
- 238000002512 chemotherapy Methods 0.000 abstract 1
- 229960000304 folic acid Drugs 0.000 abstract 1
- 235000019152 folic acid Nutrition 0.000 abstract 1
- 239000011724 folic acid Substances 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 abstract 1
- 239000003531 protein hydrolysate Substances 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 230000005855 radiation Effects 0.000 abstract 1
- 238000001959 radiotherapy Methods 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 230000009102 absorption Effects 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000005054 agglomeration Methods 0.000 description 4
- 230000002776 aggregation Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000208317 Petroselinum Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000006000 Garlic extract Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000009103 reabsorption Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/086—Cheese powder; Dried cheese preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
장내 영양 제품은 방사선 치료 및/또는 화학요법 치료를 현재 받고 있는 사람을 위해 체형화되어 왔다. 영양 제품은 콩단백질 가수분해물을 포함하는 단백질 시스템을 갖는다. 영양제품은 폴산이 아주적고, β-카로텐을 함유하며, 약 1.3:1내지 2.5:1범위의 n-6내지 n-3 지방산 비율을 갖는다.Intestinal nutrition products have been shaped for people who are currently receiving radiation and / or chemotherapy treatments. The nutritional product has a protein system that includes soy protein hydrolysates. Nutritional products are very low in folic acid, contain β-carotene, and have an n-6 to n-3 fatty acid ratio ranging from about 1.3: 1 to 2.5: 1.
Description
본 발명은 마늘빵 양념의 제조 방법에 관한 것으로써, 상세하게는 마늘 분말의 습윤한 성질을 이용하여 치즈 분말과 혼합한 후 흡습과 탈습의 과정을 거침으로써 마늘과 치즈의 엉김을 발생시킨 후 분쇄하여 분체 특성이 우수하고 품미가 뛰어난 마늘빵 양념의 제조 방법에 관한 것이다.The present invention relates to a method for producing garlic bread seasoning, and in particular, by mixing with the cheese powder using the wet nature of the garlic powder, after the process of moisture absorption and dehumidification to produce a tangle of garlic and cheese and then crushed It relates to a method for producing garlic bread seasoning with excellent powder properties and excellent taste.
현재 국민의 식생활이 급속도로 서구화 되면서 빵의 소비형태도 주식으로 자리잡게 되어 종래 단맛 또는 부드러운 맛에서 일상적으로 항상 먹을 수 있는 맛과 향을 지닌 빵들의 소비가 급속도로 확대되고 있다. 이러한 빵들 중에서 식빵의 표면에 마늘즙 또는 마늘 엑기스를 발라 구어 제조되어 지는 마늘빵은 맛에 있어서 한국인의 기호에 적합하여 더욱 성인병의 치료와 예방에 마늘이 유효하다는 영양학적 측면에 의하여 그 소비가 두드러지고 있다. 그러나, 이와 같이 맛과 영양적인 면에 있어서 우수한 장점을 갖고 있으면서도, 그제조에 있어서, 마늘즙 또는 엑기스를 빵의 표면에 바르고 구어야하는 번거로움으로 인하여 가정에서의 제조가 용이하지 않은 문제점이 있다.As the diet of the people is rapidly westernized, the form of consumption of bread has become a staple food, and the consumption of breads with a taste and aroma that can always be eaten in a conventional sweet or soft taste is rapidly expanding. Among these breads, garlic bread made by applying garlic juice or garlic extract on the surface of bread is suitable for Korean taste in taste, and its consumption is outstanding due to the nutritional aspect that garlic is effective for the treatment and prevention of adult diseases. ought. However, there is a problem in that it is not easy to manufacture at home due to the hassle of having to apply and bake garlic juice or extract on the surface of bread, while having excellent taste and nutritional benefits. .
이에따라 가정에서 가늘빵의 간편한 제조를 위한 마늘방의 양념의 개발이 시급한 형편에 있다. 본 발명은 이러한 배경하에 안출된 것으로서, 가정에서 마늘빵의 제조에 쉽게 이용할 수 있는 마늘빵 양념의 제조 방법을 제공하려는 목적을 갖는다.Accordingly, the development of garlic spice for easy production of thin bread at home is urgently needed. The present invention has been made under such a background, and has an object to provide a method for preparing garlic bread seasoning that can be easily used for making garlic bread at home.
상기한 목적을 달성하기 위하여 본 발명은, 치즈 분말과 마늘 분말을 혼합하고; 이 혼합물을 흡습시켜 마늘 분말과 치즈 분말이 서로 엉기게 한후; 엉겨진 혼합물을 건조 및 분쇄하는; 것으로 이루어지는 마늘빵 양념의 제조 방법을 제공한다.In order to achieve the above object, the present invention is to mix the cheese powder and garlic powder; Moisture-absorb the mixture to entangle the garlic powder and the cheese powder with each other; Drying and pulverizing the entangled mixture; It provides a method for producing a garlic bread seasoning consisting of.
본 발명에 있어서 가장 특징적인 면은 마늘 분말과 치즈 분말을 엉기게 하여 마늘의 향과 맛이 치즈 분말에 골고루 베어지게 하고 이를 다시 분말화 할수 있도록 하는 것이다. 이를 더욱 상세히 설명하면 다음과 같다. 마늘 분말은 습윤성(hygroscopic)한 특성을 갖고 있어 고온 다습한 분위기에 방치하게 될 경우 분위기로 부터 습기를 획득하여 치즈내로 스며들어 소위 케이킹을 형성하게 된다. 이러한 현상을 엉김(agglomeration)이라 정의 한다. 이와 같이 엉김이 발생하게 되면 치즈내에 마늘의 향과,맛 및 성분이 균일하게 포집되어 진다. 이와 같은 마늘 분말과 치즈사이의 엉김은 치즈분말과 마늘 분말을 1:3 -1:5의 중량비로 혼합한 후 상대습도 80%이상, 50내지 80℃의 환경내에서 30내지 3시간을 방치함으로써 일어나게 된다. 이때, 마늘 분말의 조건이 엉김에 중요한 요소로 작용한다. 마늘 분말은 가능한 향미가 살아 있는 제품을 사용하는 것이 최종 제품에 좋은 향을 부여하며, 입도는 최소한 40메쉬를 통과하는 것이 좋다. 마늘 분말의 입도가 이보다 클 경우에는 마늘 분말의 흡습 능력이 떨어져 제품 제조시 엉김에 문제가 있을 수 있으며, 최종 제품의 입도 조절에 문제를 일으켜 질감이 저하되는 문제점이 있다.The most characteristic aspect in the present invention is to make the garlic powder and the cheese powder entangled so that the aroma and taste of the garlic can be evenly cut on the cheese powder and powdered again. This will be described in more detail as follows. Garlic powder has a hygroscopic property, and when it is left in a high temperature and high humidity atmosphere, the garlic powder gets moisture from the atmosphere and soaks into the cheese to form a so-called caking. This phenomenon is called agglomeration. When the agglomeration occurs in this way, the aroma, taste and ingredients of garlic are uniformly collected in the cheese. Such a tangle between the garlic powder and the cheese is mixed by mixing the cheese powder and garlic powder in a weight ratio of 1: 3 -1: 5, and then left for 30 to 3 hours in an environment with a relative humidity of 80% or more and 50 to 80 ° C. Get up. At this time, the condition of the garlic powder acts as an important factor in the agglomeration. Garlic powder gives a good aroma to the final product by using a product with as much flavor as possible, and a particle size of at least 40 mesh is recommended. If the particle size of the garlic powder is larger than this, the hygroscopic ability of the garlic powder may be a problem in entanglement during manufacture of the product, causing a problem in controlling the particle size of the final product, thereby lowering the texture.
치즈 분말 역시 건조 방법과 치즈내의 자연 치즈 함량에는 큰 구애를 받지는 않으나, 치즈 함량이 최소한 50중량%이상은 되어야 한다. 자연치즈의 함량이 50중량%이하로 제조 되어지는 분무 건조에 의한 분말치즈는 본 발명에 적합하게 소용되지 못한다.The cheese powder is also not subject to the drying method and the natural cheese content in the cheese, but the cheese content should be at least 50% by weight. Powdered cheese by spray drying, which has a content of natural cheese of 50% by weight or less, is not suitable for the present invention.
마늘빵 양념의 제조를 위한 마늘 분말과 치즈 분말사이의 소위 엉김을 위한 공정은 마늘 분말이 분위기로 부터 습기를 흡수하여 융해되면서 치즈 분말속으로 포집되도록 하는 습윤과정으로 이루어 지는데, 이 습윤과정은 마늘 분말과 치즈 분말을 상기의 혼방비로 균일하게 혼합한 후 1내지 2cm의 두께로 균일하게 된 편 후 상대습도 80%이상, 50내지 80℃의 분위기에서 30분 내지 3시간 방치하는 것으로 행하여 진다. 흡습 과정중의 온도 및 습도가 상기의 범위 이하인 경우에는 흡습 시간이 길어져 제조 공정상의 효율이 저하되어 생산성이 떨어지며, 또한 온도가 80℃이상되면 흡습 시간은 짧아지나 열변성에 의한 이치가 발생하는 등 마늘 분말의 풍미가 변하여 최종 제품의 질이 저하되는 문제점이 있다.The so-called tangle process between garlic powder and cheese powder for the manufacture of garlic bread seasoning consists of a wetting process in which the garlic powder is absorbed from the atmosphere and melted and collected into the cheese powder. The powder and the cheese powder are uniformly mixed in the above blend ratio, and then uniformized to a thickness of 1 to 2 cm, and then left for 30 minutes to 3 hours in an atmosphere of relative humidity of 80% or more and 50 to 80 ° C. If the temperature and humidity during the moisture absorption is below the above range, the moisture absorption time is long, the efficiency of the manufacturing process is lowered and the productivity is lowered. If the temperature is higher than 80 ° C, the moisture absorption time is shortened, but the reason due to thermal denaturation occurs. There is a problem that the quality of the final product is lowered by changing the flavor of the powder.
마늘 분말이 습윤되어 치즈내로 포집되어진 엉김 후 건조 과정은 마늘 분말과 치즈 분말이 엉겨진 혼합물을 1 내지 2cm 두께로 균일 하게 펴고 35 내지 50℃의 열풍을 이용하여 제품의 열변성을 최소로 하면서 진행된다.After the garlic powder is wet and gathered into cheese, the drying process is uniformly spreading the mixture of garlic powder and cheese powder to a thickness of 1 to 2 cm, using a hot air of 35 to 50 ° C. to minimize heat denaturation of the product. do.
열풍의 온도가 35℃ 보다 낮으면, 건조 효율이 저하되며 50℃이상이면 제품의 열변성이 발생되는 문제점이 있다.If the temperature of the hot air is lower than 35 ℃, there is a problem that the drying efficiency is lowered, if more than 50 ℃ thermal denaturation of the product occurs.
건조 과정후 20내지 40 메쉬의 분말이 70%이상되도록 분쇄하여 본 발명에서 목적하는 마늘빵의 양념을 얻는다. 제품의 입도가 상기의 범위보다 작게 되면 제품의 흡습성이 증가하여 제품 완성후 재흡수가 발생하여 분체의 유동성이 저하되는 문제점이 있다.After the drying process, 20 to 40 mesh of the powder is pulverized to 70% or more to obtain the seasoning of the garlic bread desired in the present invention. When the particle size of the product is smaller than the above range, the hygroscopicity of the product increases, reabsorption occurs after the completion of the product, and there is a problem that the fluidity of the powder is lowered.
본 발명에 의하여 제조 되어진 마늘빵 양념에 풍미를 증가시켜주기 위하여 건조 파슬리(parsely)를 최종 제물에 대하여 0.1% 내지 2중량%되도록 첨가하여 줄수도 있으며, 이의 첨가는 흡습공정 이전에 마늘분말과 치즈 분말의 혼합 공정시 또는 분쇄 공정후 건조 혼합으로 언제든 가능하다.In order to increase flavor in the garlic bread seasoning prepared by the present invention, dry parsley may be added to give 0.1% to 2% by weight of the final product, and the addition of garlic powder and cheese may be added before the moisture absorption process. It is possible at any time during the mixing process of the powder or by dry mixing after the grinding process.
본 발명의 방법에 따라 제조되어진 마늘빵 양념은 치즈와 마늘 향이 적당히 조화되어 품미가 뛰어 날뿐만 아니라 낮은 수분 활성도를 가지고 있기 때문에 쉽게 흡습되지 않아 저장측면에 유지하여 사용시에도 입가간의 응결이 일어나지 않는 많은 장점을 지니고 있다.Garlic bread seasoning prepared according to the method of the present invention has a good balance of cheese and garlic flavor, not only excellent taste, but also low moisture activity, so it is not easily absorbed, so it does not easily condense during storage. It has advantages.
다음에 본 발명의 효과를 더욱 상세하게 설명하기 위하여 본 발명의 바람직한 실시예를 제공한다. 그러나 다음에 제공되어지는 실시예들은 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일뿐 본 발명이 이들 실시예에 한정되는 것은 아니다.Next, a preferred embodiment of the present invention is provided in order to explain the effects of the present invention in more detail. However, the examples provided below are provided only for better understanding of the present invention, and the present invention is not limited to these examples.
실시예 1Example 1
본 발명에서 가장 특징적인 면인 마늘 분말과 치즈 분말의 엉김에 대한 최적의 조건을 얻기 위하여 치즈 분말과 40메쉬이하의 입도를 갖는 마늘 분말을 1:4로 혼합한 후 표 1의 조건에 따라 항온 항습조에 방치한 후 마늘 분말과 치즈 분말이 서로 엉기어 케이크을 형성하는데 소요되는 시간을 측정한 결과 상대 습도 80%이상,In order to obtain the optimum conditions for the agglomeration between the garlic powder and the cheese powder, which are the most characteristic aspects of the present invention, the cheese powder and the garlic powder having a particle size of 40 mesh or less are mixed 1: 4, followed by the constant temperature and humidity according to the conditions of Table 1. After standing in the bath, the garlic powder and cheese powder were entangled with each other and the time taken to form the cake was measured.
50내지 80℃가 가장 바람직함을50 to 80 ℃ is the most desirable
[표 1]TABLE 1
흡습 공정의 조건에 따른 케이크성Cake property according to the condition of moisture absorption process
상기의 표1에서 동일한 온도에서 상대 습도가 높은 수록, 또 동일 상대습도에서는 온도가 높을 수록 케이킹이 빨이 일어남을 알 수 있다. 그러나 케이킹 온도가 80℃이상 되는 경우에는 케이킹 시간은 단축되지만 열변성에 의하여 이취가 발생하였다. 상기한 결과 들은 케이킹에 바람직한 조건은 상대 습도 80%이상, 온도 50내지 80℃임을 시사하여 준다.It can be seen from Table 1 that the higher the relative humidity at the same temperature, the higher the temperature at the same relative humidity, the caking occurs faster. However, when the caking temperature is 80 ℃ or more, the caking time is shortened, but odor is generated due to thermal denaturation. The above results suggest that the preferred conditions for the caking is at least 80% relative humidity, 50 to 80 ℃ temperature.
실시예2Example 2
바람직한 마늘 분말과 치즈 분말의 혼합비를 결정하기 위하여 표2와 같이 여러가지 비율의 혼합비로 마를 분말과 치즈 분말을 혼합한 후, 1cm의 두께로 편친 후 상대습도 85%, 60℃의 조건에서 1시간 30분간 흡습시킨 후 50℃의 열풍으로 건조한 후 분쇄하여 마늘빵 양념을 제조하였다. 이마늘빵 양념을 시중에서 구입한 식빵을 오븐에서 구운후 또핑할 때의 입자의 흐름성과 또핑후의 관능을 평가하여 그 결과를 표2에 나타내었다. 흐름성 평가는 지름 10cm, 높이 15cm의 지관에 제조된 마늘빵양념을 각각 50g씩 담은 후, 자연 스럽게 뒤집어 지름 1cm 구멍2개로 부터 흘러 나오는 양념의 무게를 측정하여 나타내었다. 관능 평가는 판정 요인10인을 선발하여 마늘빵 양념이 토핑되어진 식빵을 먹인후 다음의 기준으로 채점된 성적을 평균하여 나타내었다. ; 아주좋다: 5, 좋다: 4, 보통이다: 3, 나쁘다 2, 아주나쁘다: 1.In order to determine the preferred mixing ratio of garlic powder and cheese powder, the dried powder and cheese powder were mixed at various ratios as shown in Table 2, and then knitted to a thickness of 1 cm, and then subjected to a relative humidity of 85% and 60 ° C. for 1 hour 30 After moisture absorption for 5 minutes, dried by hot air at 50 ℃ and ground to prepare a garlic bread seasoning. The flow of grains and the sensory properties of the doping after baking the bread purchased commercially for this garlic bread seasoning are shown in Table 2 below. The flowability evaluation was represented by measuring the weight of the sauce flowing from two 1cm diameter holes by inverting 50g each of garlic bread seasonings prepared in a branch of 10cm diameter and 15cm height. In the sensory evaluation, 10 judges were selected and fed with bread bread topped with garlic bread condiments and averaged on the following scores. ; Very good: 5, Good: 4, Usually: 3, Bad 2, Very bad: 1.
[표 2]TABLE 2
마늘빵 양념의 관능 평가Sensory Evaluation of Garlic Bread Seasoning
상기 표2에서 볼수 있듯이 마늘 분말과 치즈 분말의 혼합 비율에 따라서 흐름성과 관능 검사 별과에 있어서 많은 차이가 발생한다.As can be seen in Table 2, a lot of difference occurs in the flowability and sensory test by the mixing ratio of garlic powder and cheese powder.
치즈분말의 함량이 높을 수록 향에서는 문제가 없으나 마늘빵 양념의 특징인 마늘맛이 적고 치즈의 지방 함량이 높기 대문에 흐름성이 나빠진다. 반면 상대적으로 마늘 분말의 함량이 증가는 경우에는 마늘맛이 너무 강 하게 나타나기 때문에 관능 특성이 급격히 떨어지진다. 따라서 마늘빵의 양념으로 적합한 마늘 분말과 치즈 분말의 혼합비는 3:1 내지 5:1이다.The higher the content of the cheese powder, there is no problem in flavor, but the less garlic flavor, which is characteristic of garlic bread seasoning, and the higher the fat content of the cheese. On the other hand, when the content of garlic powder is relatively increased, the sensory characteristics drop sharply because the garlic taste is too strong. Therefore, the mixing ratio of garlic powder and cheese powder suitable for seasoning of garlic bread is 3: 1 to 5: 1.
실시예 3Example 3
본 발명에 따른 마늘 빵 양념의 적용예를 시중에서 구입한 마늘빵과 비교하였다. 마늘빵의 양념은 동결 건조하여 제조한 치즈 분말과 40메쉬 이하로 분쇄 건조한 마늘 분말을 1:4의 비로 혼합한 후 전체 무게의 0.5％에 해당하는 량의 파슬리를 골고루 혼합하여 1cm의 두께로 편 후 항온 항습조에서 상대습도 80%, 70℃의 온도에서 1시간동안 방치하여 흡습시킨 후 40℃의 열풍으로 2시간 동안 건조한 후 분쇄하여 마늘빵양념을 조제한 후 시중에서 구입한 식방에 0.5내지 1g씩을 토핑한 후 오븐에서 구워 마늘빵을 제조 하였다. 이 마늘빵과 시중 제과점에서 구입한 마늘빵과 관능 비교하여 그 결과를 표3에 나타내었다.Application examples of garlic bread seasoning according to the present invention were compared with commercially available garlic bread. Seasonings of garlic bread are cheese powder prepared by freeze drying and garlic powder pulverized to 40 mesh or less in a ratio of 1: 4, and then parsley equal to 0.5% of the total weight is evenly mixed to a thickness of 1 cm. After standing in a constant temperature and humidity chamber for 1 hour at a relative humidity of 80% and a temperature of 70 ℃, and then hygroscopic, dried for 2 hours in a hot air of 40 ℃ and then pulverized to prepare garlic bread seasoning 0.5 to 1g After topping each to bake in the oven to prepare a garlic bread. The garlic bread and the garlic bread purchased at a commercial bakery were compared with sensory results, and the results are shown in Table 3.
[표 3]TABLE 3
관능 평가 결과Sensory evaluation result
상기의 표3의 결과에서 보듯이 본 발명에 따른 마늘빵 양념을 토핑하여 제조한 마늘빵은 외관 및 향에서는 기존의 제품에 약간 못미치지만 거의 비슷한 종합점수를 받았고 맛에서는 오히려 좋은 점수를 받았다.As shown in the results of Table 3, the garlic bread prepared by topping the garlic bread seasoning according to the present invention was slightly less than the conventional products in appearance and aroma, but received a nearly similar overall score and received a rather good score in taste.
Claims (9)
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