KR100575049B1

KR100575049B1 - A method for manufacturing a wheat flour composite for crust of crucian shaped bread

Info

Publication number: KR100575049B1
Application number: KR1020030017913A
Authority: KR
Inventors: 남두현
Original assignee: 남두현
Priority date: 2003-03-21
Filing date: 2003-03-21
Publication date: 2006-04-28
Also published as: KR20040083303A

Abstract

본 발명은 붕어빵 외피용 밀가루조성물의 제조방법에 관한 것이며, 그 목적은 붕어빵 등과 같은 신주철로 제작된 빵틀을 사용하여 즉석으로 구워내는 빵류의 외피로 사용되며, 제빵 시 맛이 부드럽고, 빛깔이 좋으며, 빵틀에 달라붙음이 없이 빵틀의 형상대로 모양이 우수하게 나올 수 있을 뿐만 아니라 영양분도 충분한 붕어빵 외피용 밀가루조성물의 제조방법을 제공하는 것이며, 그 구성은 물 36.00 내지 40.00중량%, 밀가루 38.40 내지 48.60중량%, 소다 0.03 내지 0.05중량%, 백설탕 1.40 내지 2.60중량%, 소금 0.25 내지 0.90중량%, 마가린 12.78 내지 15.00중량%, 튀김가루 0.26 내지 0.90중량%, 전지분유 0.41 내지 1.31중량%, 쌀가루 0.26 내지 0.82중량%, 제빵개량제 0.01 내지 0.02중량%를 혼합하여 된 것을 특징으로 한다.The present invention relates to a manufacturing method of the flour composition for the crucian carp bread, the purpose of which is used as the outer shell of the bread baked immediately by using a bread mold made of new cast iron such as crucian carp, soft taste, good color when baking, It is to provide a manufacturing method of the crucian carp bread flour composition not only can come out in shape of the breadboard without sticking to the breadboard, but also has sufficient nutrients, the composition is 36.00 to 40.00% by weight of water, 38.40 to 48.60% by weight of flour %, Soda 0.03 to 0.05%, white sugar 1.40 to 2.60%, salt 0.25 to 0.90%, margarine 12.78 to 15.00%, fried powder 0.26 to 0.90%, whole milk powder 0.41 to 1.31%, rice flour 0.26 to 0.82 It is characterized in that the mixture by weight, 0.01 to 0.02% by weight of the baking improving agent.

붕어빵, 외피, 반죽, 밀가루Taiyaki, shell, dough, flour

Description

Method for manufacturing a wheat flour composite for crust of crucian shaped bread}

본 발명은 붕어빵 외피용 밀가루조성물의 제조방법에 관한 것으로, 더욱 상세하게는 붕어빵 등과 같은 신주철로 제작된 빵틀을 사용하여 즉석으로 구워내는 빵류의 외피로 사용되며, 제빵 시 맛이 부드럽고, 빛깔이 좋으며, 빵틀에 달라붙음이 없이 빵틀의 형상대로 모양이 우수하게 나올 수 있을 뿐만 아니라 영양분도 충분한 붕어빵 외피용 밀가루조성물의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of the flour composition for crucian carp bread, and more specifically, it is used as an outer shell of bread to be baked immediately using a bread mold made of new cast iron, such as crucian carp, soft taste, good color when baking The present invention relates to a method of manufacturing a flour composition for a carp bread shell, which can not only come out in shape of the bread box without sticking to the bread box but also has sufficient nutrients.

종래의 붕어빵, 국화빵 등과 같은 즉석제빵류의 외피는 밀가루에 베이킹파우더, 각종 향료 및 마가린을 첨가하여 혼합한 반죽을 사용한 것이나 이는 빵을 굽는 과정(즉, 제빵과정)에서 마가린이 소량 또는 다량 첨가되어 충분히 유막을 형성하지 못하여 쉽게 타거나 빵의 색깔이 좋지 않거나 과다한 유막을 형성시켜 빵의 형상이나 색깔은 좋으나 맛이 느끼할 뿐만 아니라 외피를 씹는 느낌이 거칠고, 특히 영양분도 충분하지 못하여 간식용으로는 다소의 모자람이 있었다.The shell of instant breads, such as traditional taiyaki bread and chrysanthemum bread, is a dough made by adding baking powder, various spices, and margarine to flour, but a small amount or a large amount of margarine is added during the baking process (ie, baking process). Not enough oil film to burn easily, or the color of bread is not good or excessive oil film is formed, the shape and color of bread is good, but the taste is not only good, but the outer skin is chewed, especially the nutrients are not enough, for snacking There was some lack.

따라서, 본 발명은 상기와 같은 종래의 문제점을 고려하여 안출한 것으로써, 그 목적은 붕어빵 등과 같은 신주철로 제작된 빵틀을 사용하여 즉석으로 구워내는 빵류의 외피로 사용되며, 제빵 시 맛이 부드럽고, 빛깔이 좋으며, 빵틀에 달라붙음이 없이 빵틀의 형상대로 모양이 우수하게 나올 수 있을 뿐만 아니라 영양분도 충분한 붕어빵 외피용 밀가루조성물의 제조방법을 제공하는 것이다.Therefore, the present invention has been made in view of the conventional problems as described above, the purpose of which is used as the outer shell of the bread baked immediately using a bread mold made of new cast iron, such as Taiyaki, soft taste during baking, The color is good, and the shape of the breadboard without sticking to the breadboard is not only excellent in shape, but also provides a sufficient method of manufacturing a flour composition for the carp bread envelope.

상기 본 발명의 목적은 물 36.00 내지 40.00중량%, 밀가루 38.40 내지 48.60중량%, 소다 0.03 내지 0.05중량%, 백설탕 1.40 내지 2.60중량%, 소금 0.25 내지 0.90중량%, 마가린 12.78 내지 15.00중량%, 튀김가루 0.26 내지 0.90중량%, 전지분유 0.41 내지 1.31중량%, 쌀가루 0.26 내지 0.82중량%, 제빵개량제(Dough Conditioners) 0.01 내지 0.02중량%를 자동반죽기에 투입하여 적어도 5분 이상 혼합하여 제조하는 붕어빵 외피용 밀가루조성물의 제조방법에 의해 달성될 수 있는 것이다.The object of the present invention is 36.00 to 40.00% by weight of water, 38.40 to 48.60% by weight, 0.03 to 0.05% by weight of soda, 1.40 to 2.60% by weight of white sugar, 0.25 to 0.90% by weight of salt, 12.78 to 15.00% by weight of margarine, fried flour Taiyaki bread flour prepared by mixing 0.26 to 0.90% by weight, whole milk powder 0.41 to 1.31% by weight, rice flour 0.26 to 0.82% by weight, dough conditioners 0.01 to 0.02% by weight in an automatic dough machine and mixing for at least 5 minutes. It can be achieved by the method for producing the composition.

이하, 본 발명의 바람직한 실시예에 따른 붕어빵 외피용 밀가루조성물의 제조방법에 대하여 설명하기로 한다.Hereinafter, a description will be given of a manufacturing method of the bungeuk bread flour composition according to a preferred embodiment of the present invention.

본 발명의 밀가루조성물은 제조 후 10℃ 이하에서 냉장보관하고, 제조 후 24시간이내에 빵틀에 투입하여 빵으로 구워내어야 하며, 이러한 밀가루조성물의 제조는 하기와 같다.The flour composition of the present invention should be refrigerated at 10 ° C. or lower after manufacture, and put into a baking pan within 24 hours after manufacture to bake with bread, and the preparation of such flour composition is as follows.

물 36.00 내지 40.00중량%, 밀가루 38.40 내지 48.60중량%, 소다 0.03 내지 0.05중량%, 백설탕 1.40 내지 2.60중량%, 소금 0.25 내지 0.90중량%, 마가린 12.78 내지 15.00중량%, 튀김가루 0.26 내지 0.90중량%, 전지분유 0.41 내지 1.31중량%, 쌀가루 0.26 내지 0.82중량%, 제빵개량제 0.01 내지 0.02중량%로 혼합하는데 이 때 상기 마가린은 열을 가하여 용융된 액체마가린을 사용한다.Water 36.00 to 40.00%, flour 38.40 to 48.60%, soda 0.03 to 0.05%, white sugar 1.40 to 2.60%, salt 0.25 to 0.90%, margarine 12.78 to 15.00%, fried flour 0.26 to 0.90%, 0.41 to 1.31% by weight of whole milk powder, 0.26 to 0.82% by weight of rice flour, 0.01 to 0.02% by weight of baking improvement agent, wherein the margarine is heated to use molten liquid margarine.

상기와 같이 혼합된 밀가루조성물은 자동반죽기에 투입하여 적어도 5분이상 혼합함으로써 제조되고, 상기 밀가루 조성물은 고유의 향미를 가지며, 이미(異味), 이취(異臭)가 없다.Flour composition mixed as described above is prepared by mixing at least 5 minutes in an automatic dough machine, the flour composition has a unique flavor, there is no smell, no smell.

이와 같은 공정으로 제조된 밀가루조성물을 재료로 하여 빵틀을 사용해 빵을 구워내게 되면, 빵틀이 가열되며 밀가루조성물이 익면서 밀가루조성물내에 적당량 함유되어 있는 마가린이 용융되면서 외부로 빠져나와 외피표면상에 충분한 유막을 형성함으로 빵이 황금색의 빛깔을 띄며 보기 좋게 구워질 뿐만 아니라 첨가된 제빵개량제(Dough Conditioners)로 인해 밀가루조성물이 부드럽게 숙성되어 있기 때문에 씹히는 맛이 매우 부드럽고, 전지분유가 첨가되어 있어 칼슘 및 각종 영양분을 충분히 함유하고 있어 영양간식으로도 충분하다 할 것이다.
본 발명에서 미량으로 첨가되는 제빵개량제는 빵을 더 부풀어 오르게 하고 풍미를 더해주는 것으로, 통상 밀가루를 기준으로 0.5% 이하로 첨가해서 사용되는바, 전체의 구성성분에 필수요소로 첨가되지 않아도 됨은 물론이다.When the bread is baked using a bread mold made from the flour composition prepared in such a process, the bread mold is heated, the flour composition is ripe, and the margarine contained in the flour composition melts and is released to the outside and is sufficient on the outer surface. By forming the oil film, the bread is golden-colored and baked beautifully, and the added flour conditioner makes the flour composition softly aged, so the chewy taste is very soft and the whole milk powder is added to calcium and various kinds. It is rich in nutrients, so a nutritious snack will be enough.
Baking improver added in a small amount in the present invention is to make the bread more swelling and add flavor, it is usually used to add less than 0.5% based on the flour, of course, it is not necessary to add as an essential component to the whole component. .

이상으로 설명한 본 발명에 의하면, 제빵 시 맛이 부드럽고, 빛깔이 좋으며, 빵틀에 달라붙음이 없이 빵틀의 형상대로 모양이 우수하게 나올 수 있을 뿐만 아니라 영양분도 충분한 빵을 얻을 수 있는 효과를 갖는다.According to the present invention described above, the taste is smooth, good color at the time of baking, not only stick to the shape of the bread box without sticking to the bread box, but also has the effect of obtaining bread with sufficient nutrients.

Claims

Water 36.00 to 40.00%, flour 38.40 to 48.60%, soda 0.03 to 0.05%, white sugar 1.40 to 2.60%, salt 0.25 to 0.90%, margarine 12.78 to 15.00%, fried flour 0.26 to 0.90%, Baked bread shell flour, characterized in that the powdered milk powder 0.41 to 1.31% by weight, rice powder 0.26 to 0.82% by weight, dough conditioners 0.01 to 0.02% by weight in an automatic dough mixture for at least 5 minutes Method of Preparation of the Composition.