KR100243841B1 - Wheat flour mixture for confectionery and method - Google Patents

Wheat flour mixture for confectionery and method Download PDF

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KR100243841B1
KR100243841B1 KR1019970053293A KR19970053293A KR100243841B1 KR 100243841 B1 KR100243841 B1 KR 100243841B1 KR 1019970053293 A KR1019970053293 A KR 1019970053293A KR 19970053293 A KR19970053293 A KR 19970053293A KR 100243841 B1 KR100243841 B1 KR 100243841B1
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flour
margarine
confectionery
baking
gravity
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KR1019970053293A
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Korean (ko)
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KR980000065A (en
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양일동
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양일동
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

본 발명은 제과 및 제빵용 밀가루 혼합원료 및 그 제조방법에 관한 것으로, 중력 밀가루에 분체 마가린, 포도당, 우유, 바닐라 향료, 베이킹 파우더, 식소다, 소금이 중량율로 중력 밀가루의 5 - 10%, 3 - 6%, 3 - 10%, 0.3 - 1%, 0.3 - 1%, 0.4 - 0.6%, 0.8 - 1.5% 첨가되어 혼합 조성되는 제과 및 제빵용 밀가루 혼합원료로 되어 있으며, 제조방법은 분쇄기에 중력 밀가루를 투입하고, 덩어리형 마가린을 다수회에 걸쳐 투입하면서 분쇄 및 혼합하는 단계와, 분쇄 및 혼합된 혼합물을 채로 걸러 고은 입자의 원료를 획득하는 분급단계를 포함하여 구성된다.The present invention relates to a confectionery and baking flour raw material and a method for producing the same, powdered margarine, glucose, milk, vanilla flavoring, baking powder, soda, salt in gravity flour 5 to 10% by weight of gravity flour, It consists of 3-6%, 3-10%, 0.3-1%, 0.3-1%, 0.4-0.6%, 0.8-1.5% added confectionery and baking flour mixed raw materials. The method comprises the steps of crushing and mixing while feeding gravity flour, adding lump margarine several times, and classifying the raw material of the silver particles by filtering the pulverized and mixed mixture.

이러한 본 발명은 공급자 입장에서 작업성, 생산성 및 품질이 크게 향상되는 이점이 있을 뿐아니라, 사용하고 남은 재료가 부패될 염려가 없기 때문에 다음날 사용할 수 있어 사용자 입장에서 경제적으로 크게 유리한 효과가 있다.The present invention not only has the advantage of greatly improving workability, productivity, and quality from the supplier's point of view, but can be used the next day because there is no fear of the material remaining used.

Description

[발명의 명칭][Name of invention]

제과 및 제빵용 밀가루 혼합원료 및 그 제조방법(WHEAT FLOUR MIXTURE FOR CONFECTIONERY AND METHOD)Wheat Flour Mixing Ingredients for Confectionery and Baking (WHEAT FLOR MIXTURE FOR CONFECTIONERY AND METHOD)

[발명의 상세한 설명]Detailed description of the invention

[발명의 목적][Purpose of invention]

[발명의 속하는 기술분야 및 그 분야의 종래기술][Technical Field of the Invention and Prior Art in the Field]

본 발명은 제과 및 제빵용 밀가루 혼합원료 및 그 제조방법에 관한 것으로, 특히, 제과 또는 제빵의 주원료인 중력 밀가루에 마가린을 혼합하며, 아울러, 첨가 재료가 골고루 섞일 수 있도록 한 제과 및 제빵용 밀가루 혼합원료 및 그 제조방법에 관한 것이다.The present invention relates to a confectionery and baking flour raw material and a method of manufacturing the same, and in particular, to mix the margarine to gravity flour, which is the main raw material of the confectionery or baking, and also to the confectionery and baking flour mixing to make the additive materials evenly mixed. It relates to a raw material and a manufacturing method thereof.

일반적으로, 일예를 들어서 밀가루를 주재료로 하는 붕어빵을 굽는 제빵기는 시중에 널리 보급된 바와 같이 기계 본체의 상부에 회전판이 결합되고, 회전판에 다수개의 붕어형 금형틀이 상하 반전 가능하게 결합되어 있으며, 기계 본체의 내부에는 금형틀을 가열하기 위한 가열장치가 내장되어 있다.In general, as an example, a baking machine for making a crucian bread with a flour as a main material has a rotating plate coupled to an upper part of the machine body, and a plurality of crucian-shaped mold frames are coupled to the rotating plate so as to be inverted vertically. Inside the machine body, a heating device for heating the mold is built.

이와 같은 제빵기를 이용하여 붕어빵을 굽는 경우에는 밀가루에 각종 첨가제를 첨가하고 반죽하여 이용하며, 이러한 반죽은 빵을 구어 파는 판매자 각자가 만들어 이용하는 경우도 있으나, 대부분 원료 공급자가 적합하게 만든 반죽형태의 원료를 공급하고 있다. 그리고, 이러한 반죽형태의 원료는 통상 마가린이 함유되어 있으며, 이 마가린은 맛을 구수하고 감칠맛있도록 하는 동시에 금형틀에 기름칠을 하는 번거로움을 덜게 함으로써 반죽 원료에 필수적으로 혼합하고 있다.When baking Taiyaki using such a bakery machine, various additives are added to the flour and kneaded. Such dough may be made by each seller who bakes and sells the bread, but most of the dough is made by a raw material supplier. Supplying. In addition, the raw material of the dough form usually contains margarine, which is essentially mixed with the dough raw material by reducing the hassle of oiling the mold mold while saving the taste and rich flavor.

원료 공급자가 이와 같이 반죽 원료를 제조함에 있어서는 마가린을 녹인 후, 밀가루와 혼합하고 물을 적당량 혼합하여 반죽하는 과정으로 제조되며, 이와 같은 반죽 원료를 판매자에게 보급하게 된다.In the raw material supplier to manufacture the dough raw materials in this way is prepared by melting margarine, mixing with flour and mixing the appropriate amount of water and kneading, this dough raw material will be distributed to the seller.

그러나, 이와 같이 반죽 원료를 제조하게 되면, 마가린을 녹이는 작업이 매우 번거롭고, 또한, 마가린을 밀가루와 균일하게 혼합하기가 힘들고 어려운 문제점이 있으며, 마가린이 균일하게 혼합되지 못하고 덩어리로 뭉쳐있게 되어 원료의 품질이 저하되는 단점이 있었다. 따라서, 작업이 어렵고, 생산성 및 품질이 떨어지므로 공급자 입장에서 매우 불리한 것이 되었다.However, when the dough raw material is prepared in this way, it is very troublesome to dissolve margarine, and it is difficult and difficult to mix margarine uniformly with flour, and margarine is not uniformly mixed and becomes agglomerates. There was a disadvantage in quality deterioration. Therefore, the work is difficult, the productivity and the quality is poor, which is very disadvantageous for the supplier.

그리고, 판매자의 입장에서 보아도 반죽 원료는 물이 섞여 있어 판매하고 남은 원료가 쉽게 부패되므로 남은 원료를 다음날 사용하지 못하고 폐기하여야 하는 결함이 있으며, 이에 따라 경제적으로 크게 불리한 문제점이 있다.In addition, even from the seller's point of view, the dough is mixed with water, and the remaining ingredients are easily decayed.

[발명이 이루고자 하는 기술적 과제][Technical problem to be achieved]

본 발명은 상기한 바와 같은 종래의 결함 및 문제점을 해소하기 위하여 창안 한 것으로, 붕어빵과 같은 제과 및 제빵용 혼합원료를 보다 쉽게 제조하고 부패되지 않음으로써 경제적으로 유리하게 사용할 수 있게 되는 제과 및 제빵용 밀가루 혼합원료 및 그 제조방법을 제공하기 위한 것이다.The present invention has been devised to solve the above-mentioned defects and problems as described above, for the confectionery and bakery that can be used economically advantageous by making a more confectionary and bakery mixed raw materials such as Taiyaki and not rot It is to provide a flour mixed raw material and a method of manufacturing the same.

이와 같은 목적을 달성하기 위하여 본 발명은 중력 밀가루에 분체 마가린이 혼합되어 조성되는 제과 및 제빵용 밀가루 혼합원료를 제공하는 한편, 분쇄기에 중력 밀가루를 투입하고, 덩어리형 마가린을 다수회에 걸쳐 투입하면서 분쇄 및 혼합하는 것을 특징으로 하는 제과 및 제빵용 혼합원료 제조방법을 제공한다.In order to achieve the above object, the present invention provides a confectionery and baking flour blending material which is formed by mixing powdered margarine in gravity flour, while inputting gravity flour into a grinder, and adding lump margarine in multiple times. It provides a confectionery and baking mixed raw material manufacturing method characterized in that the grinding and mixing.

[발명의 구성 및 작용][Configuration and Function of Invention]

본 발명에 의해 제조되는 제과 및 제빵용 밀가루 혼합원료는 중력 밀가루와 분체 마가린이 혼합되어 조성된다. 그리고, 이 제과 및 제빵용 밀가루 혼합원료는 중력 밀가루에 덩어리 마가린을 섞으면서 분쇄기로 분쇄하는 과정으로 분쇄와 혼합을 동시에 행하여 만들거나 중력 밀가루에 미리 분말화된 분체 마가린을 혼합하여 만들게 되며, 전자의 경우에는 믹서기와 같은 분쇄기에 중력 밀가루를 넣고 덩어리 형태의 마가린을 조금씩 넣으면서 분쇄와 혼합을 동시에 실시하고, 이후, 체(screen)를 이용하여 다단계로 쳐서 입자가 고은 혼합물을 얻게 된다. 그리고, 후자의 경우에는예를 들어 대형 냉동보관창고와 같이 저온이 유지되는 저온 작업장에서 덩어리 형태의 마가린을 분쇄기로 분쇄함과 아울러, 체로 쳐서 입도가 고은 분체 마가린을 얻고, 중력 밀가루와 분체 마가린을 혼합하여 입도가 고은 혼합물을 얻게 된다. 이러한, 중력 밀가루와 분체 마가린의 혼합물을 얻는 방법은 어느 것이나 중력 밀가루와 분체 마가린이 균일하게 혼합되어 품질이좋은 혼합물을 얻을 수 있게 된다.Confectionery and bakery flour blended raw materials prepared by the present invention is composed of a mixture of gravity flour and powder margarine. In addition, the confectionery and baking flour raw materials are made by mixing and pulverizing with a lump of margarine in gravity flour in the process of grinding and mixing at the same time, or by mixing the powdered powder margarine pre-powdered in gravity flour. In this case, the crushing and mixing are carried out simultaneously by putting gravity flour in a grinder such as a blender and adding a little lump of margarine, and then multi-step by using a screen to obtain a solid mixture of particles. In the latter case, for example, in a low-temperature workshop where a low temperature is maintained, such as a large frozen storage warehouse, the lump-type margarine is pulverized by a pulverizer, and sifted to obtain a fine particle powder margarine, and gravitational flour and powder margarine Mixing results in a silver particle mixture with a high particle size. In the method of obtaining a mixture of gravity flour and powder margarine, the gravity flour and powder margarine are uniformly mixed to obtain a high quality mixture.

여기서, 체를 이용하여 얻어지는 고은 입도의 혼합물은 하나의 체를 이용하여 반복해서 걸러내거나, 메시 크기가 다른 체를 이용하여 반복해서 걸러내는 방법 등을 통하여 얻을 수 있으며, 체를 통과하지 못한 원료는 다시 분쇄기에 투입되어 재분쇄되어 원하는 입도의 원료를 얻어낼수 있다.Here, the mixture of the high particle size obtained by using a sieve can be obtained by repeatedly filtering by using one sieve, or by repeatedly filtering by using a sieve having a different mesh size. It is fed back into the grinder and regrind to obtain a raw material having a desired particle size.

본 발명의 제과 및 제빵 원료는 상기 중력 밀가루와 분체 마가린 만을 혼합하여 상품화할 수 있고, 또한, 중력 밀가루, 분체 마가린 및 각종 첨가제를 혼합하여 상품화할 수 있으며, 전자의 경우에는 상기 분체 마가린이 중량율로 중력 밀가루의 5 내지 10% 혼합되는 것이 바람직하다. 그리고, 후자의 경우에는중력 밀가루와 포도당, 우유, 바닐라 향료, 베이킹 파우더, 식소다, 소금을 함께 첨가하여 제과 및 제빵 원료로서 상품화하며 이때에는 상기 분체 마가린, 포도당, 우유, 바닐라 향료, 베이킹 파우더, 식소다, 소금이 중량율로 중력 밀가루의 5 - 10%, 3 - 6%, 3 - 10%, 0.3 - 1%, 0.3 - 1%, 0.4 - 0.6%, 0.8 - 1.5% 첨가되는 것이 바람직하다.The confectionery and baking raw materials of the present invention can be commercialized by mixing only the gravity flour and powder margarine, and can also be commercialized by mixing gravity flour, powder margarine and various additives, in the case of the former, the powder margarine weight ratio It is preferable to mix 5 to 10% of the gravity flour into the furnace. In the latter case, gravity flour and glucose, milk, vanilla flavor, baking powder, soda, and salt are added together and commercialized as a confectionery and baking ingredient, wherein the powder margarine, glucose, milk, vanilla flavor, baking powder, Soda, salt is preferably added by weight of 5-10%, 3-6%, 3-10%, 0.3-1%, 0.3-1%, 0.4-0.6%, 0.8-1.5% of gravity flour. .

[실시예]EXAMPLE

중력 밀가루 10, 000g에 분체 마가린 830g이 혼합됨과 아울러 포도당 460g, 우유 460g, 바닐라 향료 70g, 베이킹 파우더 70g, 식소다 50g, 소금 110g이 혼합되어 조성된 혼합물을 제조하였다.830 g of powder margarine was mixed with 10,000 g of gravity flour, and 460 g of glucose, 460 g of milk, 70 g of vanilla flavor, 70 g of baking powder, 50 g of soda, and 110 g of salt were mixed to prepare a mixture.

제조과정은 중력 밀가루 10, 000을 분쇄기에 넣은 후, 덩어리형 마가린 830g을 다수회에 걸쳐 조금씩 분리하여 분쇄기에 투입하면서 분쇄하는 단계와, 분쇄 및 혼합된 중력 밀가루와 분체 마가린의 혼합물을 메시 크기가 다른 체로 반복해서 걸르는 단계를 실시하여 고온 입도의 혼합물을 얻고, 이에 포도당, 우유, 바닐라 향료, 베이킹 파우더, 식소다, 소금을 상기 량 만큼씩 혼합하여 제과 및 제빵 원료를 완성하였다.In the manufacturing process, 10, 000 gravity flours are put into a grinder, and 830 g of lump margarine is separated into a plurality of times and put into a grinder, followed by pulverization. The filter was repeatedly filtered through another sieve to obtain a mixture of high temperature particle size, and glucose, milk, vanilla flavor, baking powder, soda, and salt were mixed in the above amounts to complete the confectionery and baking raw materials.

이와 같이 본 발명에 의해 제조되는 제과 및 제빵용 밀가루 혼합원료는 공급자에게 분체 형태로 포장되어 공급되고, 사용자가 구입후 반죽하여 사용하게 되며, 이와 같은 분체형 제과 및 제방용 밀가루 혼합원료는 사용 후, 남은 재료가 수분이 함유되어 있지 않기 때문에 부패되지 않으며, 이에 따라 보관 취급이 용이하고, 다음날 다시 사용할 수 있게 된다.Thus, the confectionery and bakery flour blended raw materials prepared according to the present invention are packaged and supplied to the supplier in powder form, and the user kneads them after purchase. Since the remaining material does not contain moisture, it does not rot, and thus it is easy to handle and can be used again the next day.

또, 본 발명에 의해 제과 및 제빵용 밀가루 혼합원료를 제조하게 되면 중력 밀가루와 분체 마가린의 혼합, 그리고, 포도당, 우유, 바닐라 향료, 베이킹 파우더, 식소다, 소금 등의 첨가물의 혼합이 매우 간편 용이하게 행하여지고, 특히, 중력 밀가루와 분체 마가린이 분쇄되는 동시에 혼합되므로 전체적으로 균일하게 혼합되어 균질의 원료를 얻을 수 있게 되며, 이 원료를 이용하여 붕어빵 등을 만들면 전면적으로 고르게 구어지고, 맛이 전체적으로 균일하고 좋은 제품을 얻을 수 있게 된다.In addition, when the confectionery and baking flour blending raw material is prepared according to the present invention, the mixing of gravity flour and powder margarine and the addition of glucose, milk, vanilla flavor, baking powder, soda, salt and the like are very easy. In particular, since gravity flour and powder margarine are pulverized and mixed at the same time, the mixture is uniformly mixed to obtain a homogeneous raw material. When the taiyaki is made using this raw material, it is baked evenly throughout, and the taste is uniform throughout. And you get a good product.

[발명의 효과][Effects of the Invention]

이상에서 설명한 바와 같은 본 발명에 의하면, 중력 밀가루에 분체 마가린이 혼합된 원료를 공급함으로써 공급자 입장에서 작업성, 생산성 및 품질이 크게 향상되는 이점이 있을 뿐아니라, 사용하고 남은 재료가 부식될 염려가 없기 때문에 다음날 사용할 수 있어 사용자 입장에서 경제적으로 크게 유리한 효과가 있다.According to the present invention as described above, by supplying the raw material mixed with the powder margarine in gravity flour, not only the workability, productivity and quality is greatly improved from the supplier's point of view, but there is a risk of corrosion of the remaining materials used Since it can be used the next day, it is economically advantageous from the user's point of view.

지금까지 본 발명의 실시예에 대하여 설명하였으나 본 발명은 이에 한정되는 것이 아니며, 명세서에 기재되고 청구된 원리의 진정한 정신 및 범위 안에서 수정 및 변경할 수 있는 여러가지 실시형태는 본 발명의 보호 범위에 속하는 것임을 이해하여야 할 것이다.While the embodiments of the present invention have been described so far, the present invention is not limited thereto, and various embodiments which can be modified and changed within the true spirit and scope of the principles described and claimed are within the protection scope of the present invention. You will have to understand.

Claims (2)

중력 밀가루에 마가린이 중량율로 상기 중력 밀가루에 5 - 10% 혼합되어 분쇄, 스크리닝되며, 상기 혼합된 중력 밀가루에 포도당, 우유, 바닐라 향료, 베이킹 파우더, 식소다, 소금이 중량율로 중력 밀가루의 3 - 6%, 3 - 10%, 0.3 - 1%, 0.3 - 1%, 0.4 - 0.6%, 0.8 - 1.5% 첨가된 것을 특징으로 하는 제과 및 제빵용 밀가루 혼합원료.Margarine in gravity wheat flour is mixed with 5-10% of the wheat flour by weight, pulverized and screened, glucose, milk, vanilla flavors, baking powder, soda, salt in the mixed gravity wheat flour by weight of gravity 3-6%, 3-10%, 0.3-1%, 0.3-1%, 0.4-0.6%, 0.8-1.5% added confectionery and baking flour raw material, characterized in that added. 분쇄기에 중력 밀가루를 투입하고 덩어리형 마가린을 다수회에 걸쳐 투입하면서 상기 분쇄기에 의해 분쇄 및 혼합하는 단계와, 분쇄 및 혼합된 혼합물을 일정 크기의 메시를 갖는 체로 스크리닝하여 일정 크기 입자의 분체 원료를 얻는 분급단계를 포함하여 구성되는 것을 특징으로 하는 제과 및 제빵용 밀가루 혼합원료 제조방법.Pulverizing and mixing the pulverized flour into the pulverizer and lump margarine in a plurality of times, and pulverizing and mixing by the pulverizer; Flour mixture raw material manufacturing method for confectionery and bakery comprising a classification step to obtain.
KR1019970053293A 1997-10-17 1997-10-17 Wheat flour mixture for confectionery and method KR100243841B1 (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4451491A (en) * 1980-07-28 1984-05-29 Ben-Gurion University Of The Negev Research And Development Authority Mix for the preparation of bread and cake products
KR940013332A (en) * 1992-12-24 1994-07-15 김정순 Premix composition

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4451491A (en) * 1980-07-28 1984-05-29 Ben-Gurion University Of The Negev Research And Development Authority Mix for the preparation of bread and cake products
KR940013332A (en) * 1992-12-24 1994-07-15 김정순 Premix composition

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