KR-20260063336-A - PREPARATION METHOD OF SQUID INK POTATO BREAD AND THE PRODUCT THEREBY

Abstract

The present invention provides a method for manufacturing squid ink potato bread, comprising the steps of: obtaining an inner dough by combining potatoes, cheese, butter, salt, and sugar; obtaining an outer dough by combining wheat flour, tapioca starch, salt, eggs, edible oil, corn syrup, butter, squid ink, and the remainder of water; wrapping the outer dough around the obtained inner dough and applying at least one selected from the group consisting of black bean flour, black rice flour, and black sesame seeds to the surface of the outer dough to obtain a bread semi-finished product; and baking the bread semi-finished product in an oven.

Inventors

• 안병재
• 강성식
• 김학현

Assignees

• 속초비티에스 주식회사

Dates

Publication Date

20260507

Application Date

20241030

Claims (5)

1. A step of obtaining a filling dough by combining potatoes, cheese, butter, salt, and sugar; A step of obtaining an outer dough by mixing flour, tapioca starch, salt, eggs, cooking oil, corn syrup, butter, squid ink, and the remaining amount of water; A step of obtaining a semi-finished bread product by wrapping the outer dough around the inner dough obtained above, and applying at least one selected from the group consisting of black bean flour, black rice flour, and black sesame to the surface of the outer dough; and, A method for manufacturing squid ink potato bread comprising the step of baking the above bread semi-finished product in an oven.
2. In Article 1, A method for manufacturing squid ink potato bread, characterized by adding water in three separate additions during the dough formation process using a dough mixer to prepare the outer dough, wherein the water is added in three separate additions based on the total weight of the water: 30~40% (w/w) in the first addition, 30~40% (w/w) in the second addition, and 30~40% (w/w) in the third addition.
3. In Article 1, A method for manufacturing squid ink potato bread characterized by the squid ink containing cornmeal powder and konjac powder.
4. In Article 1, A method for manufacturing squid ink potato bread characterized by using fine particles obtained by immersing squid ink separated from cuttlefish in lemon juice, boiling it down to concentrate, drying the obtained concentrate, grinding the dried ink with a grinder, and sieving it.
5. Squid ink potato bread characterized by being manufactured by any one of the methods selected from claims 1 to 4.

Description

Preparation Method of Squid Ink Potato Bread and the Product Thereby The present invention relates to a method for manufacturing squid ink potato bread and squid ink potato bread manufactured by said method. More specifically, the invention relates to a method for manufacturing squid ink potato bread that simultaneously provides visual entertainment and sensory elements, while possessing excellent sensory qualities such as aroma, taste, and texture, is free from synthetic preservatives and artificial additives, and is more beneficial to health by incorporating squid ink, and to squid ink potato bread manufactured by said method. Bread, developed as a staple food for Westerners, uses wheat flour, yeast, water, and salt as main ingredients, and sugar, fats, eggs, milk powder, and milk as auxiliary ingredients; oxidizers, enzymes, and emulsifiers are also used as dough improvers. Looking at the basic processes primarily used in bread making, bread is produced in the order of weighing, mixing, first fermentation, dividing, rounding, bench time, shaping, panning, second fermentation, baking, cooling, and packaging. However, for those who frequently consume bread, the bread improvers or food additives added during conventional baking to aid in gluten formation, prevent staling, improve texture, and retain moisture have been a contributing factor to indigestion, while the consumption of fried baked goods has led to obesity and even adult diseases. The baking industry is attempting various methods to address these issues by using natural ingredients or changing baking techniques, but the industry faces difficulties as many of these tasks require highly advanced technical skills. Squid ink is the ultimate black food, rich in lidotim, an antimicrobial substance that helps boost immunity. It acts as a preservative in the body and provides antiviral benefits. Furthermore, it is abundant in taurine, which lowers cholesterol and cleanses blood vessels, making it highly effective in preventing and improving vascular diseases. The inventors, while conducting research on a new type of bread that is easy to digest and absorb and can prevent adult diseases by utilizing the functionality of squid ink, discovered that by providing the concept of burnt potato bread, it is possible to manufacture potato bread that is visually interesting and looks delicious, and has excellent flavor, including aroma and taste, leading to the present invention. [Prior Art Literature] [Patent Literature] Patent Registration No. 10-707463-000 (2024.09.11) Figure 1 is a manufacturing process diagram of squid ink potato bread according to the present invention. The contents of the present invention will be explained in more detail below. The present invention relates to a method for manufacturing squid ink potato bread, comprising the steps of: obtaining an inner dough by combining potatoes, cheese, butter, salt, and sugar; obtaining an outer dough by combining wheat flour, tapioca starch, salt, eggs, edible oil, corn syrup, water, butter, and squid ink; wrapping the outer dough around the obtained inner dough and applying at least one selected from the group consisting of black bean flour, black rice flour, and black sesame seeds to the surface of the outer dough to obtain a bread semi-finished product; and baking the bread semi-finished product in an oven. According to one embodiment of the present invention, to achieve the above objectives, a squid ink potato bread is provided, comprising: an inner dough made by adding potatoes, cheese, butter, salt, and sugar; an outer dough that wraps the inner dough and comprises a small amount of cake flour, tapioca starch, salt, egg, edible oil, corn syrup, butter, squid ink, and the remainder of water; and black bean flour, black rice flour, and black sesame flour sprinkled on the surface of the outer dough. According to one embodiment of the present invention, with respect to 100 parts by weight of the filling dough, the potatoes may be 75 to 85 parts by weight, the cheese 5 to 8 parts by weight, the butter 3 to 6 parts by weight, the salt 0.5 to 1 part by weight, and the sugar 3 to 5 parts by weight. According to one embodiment of the present invention, with respect to 100 parts by weight of the outer dough, the cake flour may be 1 to 3 parts by weight, tapioca starch 40 to 60 parts by weight, salt 0.5 to 1 part by weight, egg 5 to 7 parts by weight, edible oil 3 to 7 parts by weight, corn syrup 2 to 5 parts by weight, water 25 to 30 parts by weight, butter 5 to 9 parts by weight, and squid ink 0.5 to 2 parts by weight. In the present invention, it is sufficient to use squid ink collected from various types of squid, such as cuttlefish, squid, and Humboldt squid. The squid ink can be collected, washed, dried, powdered, concentrated, or concentrated powder, or extract or extract powder of squid ink. Preferably, the squid ink is immersed in lemon juice (preferably in a volume ratio of 2 to 5 parts relative to