KR100898060B1 - 홈 베이커리용 반구운 바게트 및 그의 제조방법 - Google Patents
홈 베이커리용 반구운 바게트 및 그의 제조방법 Download PDFInfo
- Publication number
- KR100898060B1 KR100898060B1 KR1020080083350A KR20080083350A KR100898060B1 KR 100898060 B1 KR100898060 B1 KR 100898060B1 KR 1020080083350 A KR1020080083350 A KR 1020080083350A KR 20080083350 A KR20080083350 A KR 20080083350A KR 100898060 B1 KR100898060 B1 KR 100898060B1
- Authority
- KR
- South Korea
- Prior art keywords
- dough
- baguette
- baked
- home bakery
- home
- Prior art date
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Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
구분 | 제조예 1 | 제조예 2 | 제조예 3 | 제조예 4 |
소맥분 | 70.172 kg | 65.172 kg | 75.172 kg | 70.172 kg |
이스트 | 2kg | 2kg | 2kg | 2kg |
물 | 45kg | 45kg | 45kg | 45kg |
식물성 지방 | 1.312kg | 1.312kg | 1.312kg | 1.312kg |
정백당 | 304g | 304g | 304g | 304g |
글루텐 | 196g | 196g | 196g | 196g |
유화제 | 8g | 8g | 8g | 8g |
비타민 C | 6g | 6g | 6g | 6g |
아밀라아제 | 4g | 4g | 4g | 4g |
합계(kg) | 119.00 | 114.00 | 124.00 | 119.00 |
구분 | 제조예 1 | 제조예 2 | 제조예 3 | 제조예 4 |
소맥분 | 30.0 kg | 35.0 kg | 25.0kg | 30.0kg |
식물성 지방 | 5.0kg | 4.0kg | 6.0kg | 5.5kg |
정제염 | 2.0kg | 1.8kg | 2.2kg | 1.5kg |
정백당 | 8.0kg | 7.0kg | 9.0kg | 7.5kg |
우유 | 13.5kg | 5.0kg | 7.0kg | 10.0kg |
사워분말 | 0.5kg | 0.5kg | 0.5kg | 0.5kg |
귀리,밀후레이크,해바라기씨, 호밀, 밀, 대두로 이루어진 곡물혼합물분말 | - | - | 20.0kg | - |
마늘 | - | - | - | 2.5kg |
매운맛시즈닝분말(또는 고추분말) | - | - | - | 0.05kg |
치즈분말 | - | 1.0kg | - | - |
건양파 | - | 2.0kg | - | - |
양파즙 | - | 2.0kg | - | - |
합계(kg) | 59.00 | 58.30 | 69.70 | 57.55 |
Claims (5)
- 하기의 단계를 포함하는 홈 베이커리용 반구운 바게트의 제조방법:1) 소맥분, 이스트, 물로 이루어지는 바게트 배합반죽에 식물성 지방, 유화제 및 정백당을 포함하는 재료를 61 내지 67: 1의 중량비로 배합하여 중종 반죽 및 1차 발효시키는 단계;2) 소맥분, 정제염 및 정백당을 포함하는 배합반죽을 상기 1차 발효된 중종 반죽과 1:2의 중량비로 혼합하는 본종 반죽 단계;3) 상기 본종 반죽을 분할하는 단계;4) 상기 분할한 반죽을 성형한 후 2차 발효시키는 단계;5) 상기 2차 발효시킨 반죽을 완전히 구운 제품에 대하여 181 내지 199℃의 온도에서 9-13분 동안 소성하여 완전히 구운 제품에 대하여 70-90%로 반-소성하는 단계; 및6) 상기 반-소성시킨 제품을 밀봉 포장하는 단계.
- 삭제
- 제 1 항의 방법으로 제조된 홈 베이커리용 반구운 바게트.
- 삭제
- 삭제
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080083350A KR100898060B1 (ko) | 2008-08-26 | 2008-08-26 | 홈 베이커리용 반구운 바게트 및 그의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080083350A KR100898060B1 (ko) | 2008-08-26 | 2008-08-26 | 홈 베이커리용 반구운 바게트 및 그의 제조방법 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR100898060B1 true KR100898060B1 (ko) | 2009-05-19 |
Family
ID=40862185
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020080083350A KR100898060B1 (ko) | 2008-08-26 | 2008-08-26 | 홈 베이커리용 반구운 바게트 및 그의 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100898060B1 (ko) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101057598B1 (ko) | 2010-09-16 | 2011-08-18 | 주식회사 삼립식품 | 쌀발효 빵 및 그의 제조 방법 |
KR101408821B1 (ko) | 2013-03-05 | 2014-06-19 | 이흥용 | 명란 바게트 제조방법 |
KR20160007216A (ko) | 2014-07-11 | 2016-01-20 | (주) 제이케이푸드 | 바게트 피자 제조방법 |
-
2008
- 2008-08-26 KR KR1020080083350A patent/KR100898060B1/ko active IP Right Grant
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101057598B1 (ko) | 2010-09-16 | 2011-08-18 | 주식회사 삼립식품 | 쌀발효 빵 및 그의 제조 방법 |
KR101408821B1 (ko) | 2013-03-05 | 2014-06-19 | 이흥용 | 명란 바게트 제조방법 |
KR20160007216A (ko) | 2014-07-11 | 2016-01-20 | (주) 제이케이푸드 | 바게트 피자 제조방법 |
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