KR101408821B1 - The method of manufacture for spawn of pollack baguette - Google Patents

Abstract

The present invention relates to a method for cooking Pollack roe baguette, which comprises a first process weighing ingredients like salted pollack roe, olive oil, basil, minced garlic, making cuts in the salted Pollack roe, aging the salted pollack roe in a material mixing the olive oil, basil, and minced garlic, and filtering only the salted pollack roe to prepare the material; a second process finishing the kneading procedure; a third process fermenting the fermenting product of the second process; a fourth process fermenting and rolling the fermented dough to be an oval shape to smooth the cracked surface and dividing into a size of baguette being set; a fifth process of fermenting; and a sixth process of primarily baking, making a cut at the center of the baked baguette, squeezing pollack roe for topping, spreading evenly, and secondarily baking again.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a baguette,

More particularly, the present invention relates to a method of manufacturing baguette baguette, which has a soft, chewy taste, antioxidant, antioxidant and skin cosmetic properties, and is effective for preventing dementia, The present invention relates to a baguette manufacturing method which can apply the shape and taste of a baguette according to the user's or consumer's preference by molding the baguette according to the content of the filling.

In general, the baguette is a long, stick-shaped French bread, originally developed in the Austrian city of Vienna in the mid-19th century, characterized by hard, smooth and glossy shells and a large number of holes in the bread .

The shell is hard and crunchy, but it can feel a soft and chewy taste. Especially when it goes through a coupe process that puts a sloping sheath on the surface of the dough before baking, the surface of the bread is baked, .

Baguette is a long, hard, low-dough bread made from flour and water. It is made from 67 to 68cm of dough divided into 350g. It is a bread that does not use sugar, oil, and eggs. Using a convection oven, the bread dough suddenly swells to prevent the sheath from popping and to prevent the bread from drying out.

On the other hand, pollinator of pollinosis contains various proteins such as taurine, DHA, vitamins and essential amino acids to help prevent aging, prevent fatigue, prevent skin diseases and immunity and to prevent adult diseases. It is rich in vitamin E to prevent oxidation of fatty acids, so it is good for anti-aging and skin beauty. Taurine ingredient protects the liver, prevents anemia, relieves fatigue of eyes, and is rich in vitamin E and tocopherol. It is an important nutrient to prevent aging.

In particular, DHA, which is effective in preventing dementia, is a high-quality health fermented food that has been found to contain a large amount of functional ingredients, such as water-soluble antioxidants, found in pharmaceuticals.

It has a fat content of 3.0%, contains vitamin B1, vitamin B2 and vitamin E, supplies energy for the brain and nerves, and helps to recover fatigue. It is very rich in glutamic acid as well as glutamate treatment. Amino acid, nucleic acid and volatile flavor ingredient are salted and salty flavor unique to salted fish, nutritional value is increased, and protein content is 10 ~ 16%. It contains vitamin E which prevents aging and makes skin fresh. And eat the fat-soluble vitamin E absorption of the fat component of sesame oil helps to absorb the vitamin. It can also hide a fragrant smell

Therefore, the inventors of the present invention have studied to develop a snack food which can be easily ingested by both men and women, by adding baguette bread and cod roe and providing a new product familiar to Koreans through a new trend-compatible baguette. Management, production cost reduction, and cost efficiency are required.

[Related Technical Literature]

1. Glutinous rice baguette of manufacture aloe and wheat (Patent Application No. 10-2006-0096884)

2. Semi-baked baguette for home bakery and method for manufacturing the same (Par-Baking Baguette for Home bakery and Method thereof) (Patent Application No. 10-2008-0083350)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above-mentioned problems, and its object is to provide a food with a soft, chewy taste, antioxidant, antioxidant and skin- The present invention is to provide a method for manufacturing baguette baguette in which all the materials need to be mixed without any process, which is convenient in the manufacturing process.

It is also an object of the present invention to provide a method for manufacturing baguette of baguette which can form various forms of baguette and apply the baguette in various forms according to the contents of the filling, .

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

To achieve the above object, the present invention provides a method for producing baguette baguette, comprising the steps of measuring the ingredients of a spicy cod roe, olive oil, basil, and chopped garlic to prepare a sheath of spicy cod roe to make olive oil, basil, And then fermenting the mixture for 3 days. The mixture of high strength, salt, yeast and water is kneaded and mixed at low speed for about 3 minutes to provide a final foam through a sponge (primary) blend, and the ingredients of high strength, gravity strength, salt, dry yeast, water, Mixing the ingredients except for the salt in a mixing ball for 2 minutes at a low speed, adding salt, mixing the mixture at an intermediate speed for 3 minutes, mixing the mixture at a low speed for 2 minutes, and finishing the kneading procedure; A third step of fermenting the kneaded product of the second step at a temperature of 27 ° C. and a humidity of 75 to 80% for 40 minutes in a fermentation chamber to conduct a primary fermentation process so that the volume of the kneaded product after completion of the final fermentation point is 3.5 times; After 40 minutes, the primary fermented product was overlaid 3 times to activate the kneading state, and the fermented dough was fermented for 20 minutes after punching, and the fermented dough was diced in a elliptical shape to form a baguette A fourth step of dividing the size into a size The resulting kneaded product was covered with vinyl so that the surface of the kneaded product did not dry, and the resulting mixture was subjected to intermediate fermentation at room temperature for about 20 minutes to 25 minutes. Then, the kneaded product was molded into a baguette-shaped bar form, A fifth step of fermenting at a magnification of 3 times the size formed through the secondary fermentation process for 50 minutes at 75 to 80% humidity; And a shaping dough fermented through the panning and secondary fermentation process was placed on the upper surface with a long sheath. After the first baking process at a temperature of 260 캜 and a temperature of 200 캜 for 13 minutes, a sheath was placed at the center of the baked baguette, And a sixth step of baking the mixture in an oven for 5 minutes by heating the mixture in a uniform manner.

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Also, in the method of manufacturing a baguette baguette according to the present invention, the toppings of the sixth process are prepared by mixing the fermented cod roe with milk butter and mayonnaise, gently loosening the milk butter with a whip, and then mixing the mayonnaise and the aged baguette, And the filling material is mixed.

In addition, the method of manufacturing a baguette baguette according to the present invention is characterized by comprising 30.82% by weight of fermented cod roe, 61.53% by weight of milk butts, and 7.65% by weight of mayonnaise,

According to the present invention, the method of producing baguette baguette according to the present invention is characterized in that it is effective for antioxidation, anti-aging and skin-care, and is effective for preventing dementia, It provides a chewy texture and can provide excellent products in terms of taste.

In addition, according to another embodiment of the present invention, a method for manufacturing baguette can form various forms of baguettes and various shapes of baguettes are formed according to the contents of the filling material. Thereby providing an effect of providing a customized product.

In addition, according to another embodiment of the present invention, the method for producing baguette baguette is characterized in that the baguette is produced by inhibiting the production of cholesterol and aging the olive oil, which is a natural agricultural product, in olive oil having a high content of unsaturated fatty acids, It provides effects that can contribute to industrial development.

1 is a flow chart showing a process for manufacturing a roasted cane baguette according to the present invention.
FIGS. 2 to 16 are photographs showing the steps of the process of manufacturing the cola sauce baget according to FIG. 1

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In general, baguette is a long, hard, low-dough bread made from wheat flour and water, divided into dough of 350 grams and length of 67 to 68 cm. Hard type baguettes and hard rolls made of flour and water with a little bit of sugar, oil and eggs as a french bread, soft type brioche with a lot of fat, There are five basic types: croissants, large and rough country bread, double baked biscotte, and savorin, a confectionary.

The above baguette has soft, chewy taste, antioxidant effect, anti-aging effect and skin cosmetic efficacy, and it has the effect of preventing the dementia by adding a spicy cod roe to the texture of the baguette and putting cod roe in a crispy baguette. It can be applied to the symbol, broaden the customer base of the product, and can be adapted to be familiar to Korean people.

The method for manufacturing the Meat Bratwurst baguette of the present invention comprises a fermentation process, a dough and a primary fermentation process, a punching and dividing process, an intermediate fermentation and molding process, a panning and secondary fermentation process, a baking and a molding process.

Hereinafter, a detailed description of the steps will be described with reference to the accompanying drawings.

1. Process for the fermentation

 As shown in Figs. 2 (a) to 2 (d), the materials required for the fermentation process of citron juice, olive oil, basil and minced garlic were first weighed and sheared in a spicy cod soaked with olive oil, basil and chopped garlic Add the raw cod roe to the material and let it ferment for 3 days and use it as a raw material.

In the above fermentation process, it is composed of 47.85% by weight of cod roe, 47.85% by weight of olive oil, 1.91% by weight of basil and 2.39% by weight of chopped garlic, and the mixture is aged by the above procedure.

2. Dough and primary fermentation process

 (1) kneading process

As shown in FIG. 3, sponge dough is mixed with high-strength powder, salt, yeast and water, and mixed at low speed for about three minutes to provide a final-stage dope through mixing of a sponge (primary) , A salt, a dry yeast, a water, a molten salt, and a material of a first mixing step. The material except for the salt is put in a mixing ball and mixed at low speed for 2 minutes as shown in FIG. 5A. Then, salt is added, Mix again for 3 minutes, mix again for 2 minutes at low speed, and finish the kneading procedure. At this time, the temperature of the kneaded product is maintained at 23 ° C to 24 ° C (see FIG. 5c)

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 (2) Primary fermentation process

When the batter is fermented in the fermentation chamber for 40 minutes at a temperature of 27 ° C and a humidity of 75 to 80% by the kneading process, the final fermentation point is fermented to a volume 3.5 times the volume of the finished batter as shown in FIG.

3. Punching and splitting process

(1) Punching process

After the first fermentation process, the first fermented batter was overlaid three times as shown in FIG. 7, folded to activate the kneaded state, and fermented for 20 minutes after punching.

(2) Separation process

The dough that has been fermented through the punching process is divided into the size of the baguette to be set as shown in FIG. 8A, and the divided surfaces are smoothly folded in an elliptical shape as shown in FIG. 8B, thereby completing the dividing process as shown in FIG. 8C.

4. Intermediate fermentation and molding process

As shown in FIG. 9, the intermediate product is subjected to intermediate fermentation for 20 to 25 minutes at room temperature by covering the kneaded product so that the surface of the kneaded product is not dried, as shown in FIG. 9, and the molding procedure is performed as shown in FIGS. 10A to 10B .

At this time, the shape of the molding process of the intermediate fermented dough may be variously modified such as circular, elliptical, square, and the like.

5. Panning and secondary fermentation process

As shown in FIG. 11, a panning process is performed in which a forming mold of a bar-shaped formed through the forming process is filled in a bread mold or arranged on an iron plate. At this time, Go ahead.

The formed doughs listed by the panning process are fermented at a temperature three times higher than that formed through a secondary fermentation process at 32 DEG C and 75 to 80% humidity for 50 minutes as shown in Fig.

6. Baking and Baguette Forming Process

13A to 13B, when a sheath is made long on the upper surface and the upper temperature is first baked at 260 DEG C and the lower temperature is 200 DEG C for 13 minutes, as shown in FIG. 13C, The burning is completed.

Thereafter, as shown in FIGS. 14A to 14C, a sheath is put in the center of the baguette which is baked first, and a topping clear line is formed, and the bag is spread evenly and further baked in the oven for 5 minutes.

Meanwhile, in the topping clear line, the citron juices aged from 2a to 2d are mixed with milk butter and mayonnaise, topped. The milk butter is first loosely gently loosened with a whisk, and then mixed with mayonnaise and aged mackerel. The toppings of the baked baguette will be completed.

In the preparation of the toppings, it is composed of 30.82% by weight of fermented cod roe, 61.53% by weight of milk butts, and 7.65% by weight of mayonnaise.

The invention being thus described, it will be obvious that the same way may be varied in many ways. Such modifications are intended to be within the spirit and scope of the invention as defined by the appended claims.

Claims (4)

Measuring the ingredients of cod roe, olive oil, basil and chopped garlic, weighing the ingredients of the cod roe, weighing the cod roe in a mixture of olive oil, basil and chopped garlic, stirring for 3 days,
The mixture of high strength, salt, yeast and water is kneaded and mixed at low speed for about 3 minutes to provide a final foam through a sponge (primary) blend, and the ingredients of high strength, gravity strength, salt, dry yeast, water, Mixing the ingredients except for the salt in a mixing ball for 2 minutes at a low speed, adding salt, mixing the mixture at an intermediate speed for 3 minutes, mixing the mixture at a low speed for 2 minutes, and finishing the kneading procedure;
A third step of fermenting the kneaded product of the second step at a temperature of 27 ° C. and a humidity of 75 to 80% for 40 minutes in a fermentation chamber to conduct a primary fermentation process so that the volume of the kneaded product after completion of the final fermentation point is 3.5 times;
After 40 minutes, the primary fermented product was overlaid 3 times to activate the kneading state, and the fermented dough was fermented for 20 minutes after punching, and the fermented dough was diced in a elliptical shape to form a baguette A fourth step of dividing the size into a size
The resulting kneaded product was covered with vinyl so that the surface of the kneaded product did not dry, and the resulting mixture was subjected to intermediate fermentation at room temperature for about 20 minutes to 25 minutes. Then, the kneaded product was molded into a baguette-shaped bar form, A fifth step of fermenting at a magnification of 3 times the size formed through the secondary fermentation process for 50 minutes at 75 to 80% humidity;
The prepared dough was fermented through the panning and secondary fermentation process and the sheath was made long on the top surface. After the first baking process at a temperature of 260 ° C. and a temperature of 200 ° C. for 13 minutes, a sheath was placed at the center of the baked baguette, And a sixth step of baking the mixture in an oven for 5 minutes in a second step.
delete The method according to claim 1,
The toppings of the sixth step are prepared by mixing the fermented cod roe with milk butter and mayonnaise, gently loosening the milk butter with a whip, and then filling the mixture with mayonnaise and aged mulberry, Gt;
The method of claim 3,
Wherein the toppings are prepared from 30.82% by weight of fermented cod roe, 61.53% by weight of milk butts and 7.65% by weight of mayonnaise.

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