KR101674596B1 - Bread product and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a bread and a method of manufacturing the bread, and more particularly, to a process for producing a bread having a pore, which is simple and simple, minimizes energy consumption and manufacturing cost, The present invention also relates to a bread and a method of producing the bread, which are excellent in appearance and are improved in commerciality, without deteriorating the taste and flavor even if a hole is formed in the bread.
A method of manufacturing a bread according to the present invention includes the steps of: baking bread; And a hole forming step of forming a hole in the bread formed by the baking step, wherein the baking step comprises a hypothetical hole forming step of forming a hypothetical hole along the forming path of the hole in the molded bread dough, And forming a hard inner skin layer on the inner surface of the hypothetical hole in the process of filling the bread dough into the oven and firing the hollow dough in an oven, wherein the hole forming step inserts a perforation tool into the hypothetical hole, And removing the skin layer to form a hole.
According to the method of manufacturing such bread, it is possible to form a hole having a soft deep portion without freezing the bread, thereby simplifying and simplifying the manufacturing process, improving the productivity, reducing energy consumption, and reducing manufacturing cost. In addition, since the bread is unnecessarily freezed and the bread is naturally formed in a baking process or a baked state, the taste and flavor inherent to the bread can be maintained, and the appearance is excellent and the merchandise property is improved. Also, since the process of forming the holes in the bread is performed by removing the inner skin layer, there is an advantage that waste can not be generated or minimized so that waste of resources can be reduced and environmental pollution can be prevented.

Description

BREAD AND METHOD OF MANUFACTURING THE SAME [0002]

The present invention relates to a bread and a method of manufacturing the bread, and more particularly, to a process for producing a bread having a pore, which is simple and simple, minimizes energy consumption and manufacturing cost, The present invention also relates to a bread and a method of producing the bread, which are excellent in appearance and are improved in commerciality, without deteriorating the taste and flavor even if a hole is formed in the bread.

Generally, breads that are widely consumed for stocks or snacks have many types and forms, and eating methods are also very diverse. For example, baguettes and small buns are stacked with sausages and sauces. Typical methods include punching holes in bread, inserting sauces into the holes, and sausages.

However, the outer surface of the bread, which is directly exposed to the heat during manufacture, is hard to some extent, but since the internal structure of the bread is soft, it is difficult to drill using a tool such as a drill, There were disadvantages.

To solve these problems, various researches and developments have been made. As a representative solution, Korean Patent Registration No. 10-0954880 discloses a bread product and a method of manufacturing such a bread product.

The bread product and the method for producing such a bread product may include (1) baking the bread product, (2) freezing the bread product, and (3) And drilling or drilling.

Since the conventional bread product and the method of manufacturing such bread product are to perforate the hole in the state where the bread is frozen, the process of relatively forming the hole is easy and the shape of the hole can be accurately formed. However, have.

First, conventional bread products and methods of manufacturing such bread products require a separate freezing step to perforate holes in the baked bread, so that the manufacturing process is complicated and the productivity is lowered due to an increase in the number of manufacturing steps.

Second, conventional bread products and methods for producing such bread products require a separate freezing step, which increases manufacturing costs and wastes energy as energy usage increases.

Thirdly, conventional bread products and methods of producing such bread products cause breads to be unnecessarily frozen in order to perforate the holes, resulting in a deterioration in taste and flavor and a poor appearance, resulting in a serious problem in that the merchantability is deteriorated.

Fourth, conventional bread products and methods of manufacturing such bread products have a disadvantage in that when drilling the inside of the baked bread, a large portion of the edible bread is discarded, thereby raising production costs and causing environmental pollution.

It is an object of the present invention to provide a bread and a method of manufacturing the bread, which have been proposed in consideration of the above-mentioned contents, and which are capable of simplifying and simplifying the manufacturing process of bread having holes.

It is another object of the present invention to provide a bread and a method for manufacturing the bread, wherein the energy consumption of the bread with holes is minimized and the manufacturing cost is reduced.

It is still another object of the present invention to provide a bread and a method for producing the bread, which are excellent in appearance and have improved commercial quality without harming taste and flavor even if a hole is formed in the bread.

In addition, another object of the present invention is to provide a bread and a method for producing the bread, in which waste is not generated or minimized even if a hole is formed in the bread.

According to another aspect of the present invention, there is provided a method of manufacturing bread, comprising: baking a bread; And a hole forming step of forming a hole in the bread formed by the baking step, wherein the baking step comprises a hypothetical hole forming step of forming a hypothetical hole along the forming path of the hole in the molded bread dough, And forming a hard inner skin layer on the inner surface of the hypothetical hole in the process of filling the bread dough into the oven and firing the hollow dough in an oven, wherein the hole forming step inserts a perforation tool into the hypothetical hole, And removing the skin layer to form a hole.

The hypothetical hole forming process is performed by inserting a hypothetical hole forming member having a shape corresponding to the desired shape of the hypothetical hole into the bread dough, and the inner skin layer forming process is performed by causing the hypothetical hole forming member to generate heat can do.

At this time, in the process of forming the inner skin layer, the oven interior temperature is in the range of 190 to 260 ° C, and the heating temperature of the provisional hole forming member is higher than the inside temperature of the oven by 20 to 40 ° C or more .

In addition, the skin layer removing process may be performed by the perforating tool in a state where the hypothetical hole forming member is inserted into the bread body.

Preferably, the temporary hole forming process is performed such that an opening is formed at one side and a clogged portion is formed at the other side.

According to another aspect of the present invention, there is provided a method of manufacturing bread, comprising: baking a bread; And a hole forming step of forming a hole in the bread formed by the baking step, wherein the hole forming step includes the steps of: inserting a provisional hole forming member into the baked bread through the baking step, A hypothetical hole forming process for forming a hypothetical hole therethrough; An inner skin layer forming step of forming a hard inner skin layer on the inner surface of the hypothetical hole by heating the hypothetical hole forming member; And a skin layer removing step of removing the inner skin layer by inserting a perforation tool into the hypothetical hole.

In order to attain the above object, the bread according to the present invention is characterized in that it is manufactured by the above-described method for producing bread.

According to the bread and the method for producing the bread according to the present invention, since holes having a soft core can be formed without freezing the bread, the manufacturing process can be simplified and simplified, productivity can be improved, energy consumption can be reduced, There is an effect to be saved.

According to the bread and the method for producing the bread according to the present invention, since the bread is unnecessarily baked without being frozen and the pores are formed naturally in the baked state, the taste and flavor inherent to the bread can be maintained, Is excellent and the merchantability is improved. Also, since the process of forming the holes in the bread is performed by removing the inner skin layer, there is an advantage that waste can not be generated or minimized so that waste of resources can be reduced and environmental pollution can be prevented.

FIG. 1 is a view for explaining a conventional bread making method,
FIG. 2 is a process diagram showing a method of manufacturing bread according to an embodiment of the present invention; FIG.
FIG. 3 is a schematic perspective view for explaining a process of forming a hypothetical hole, FIG. 3 (B) is a view showing a process of forming an internal skin layer and a hole forming process (C) is a cross-sectional view showing a state in which the hole forming step is completed.
4 is a view for explaining a modified example of a method of manufacturing bread according to an embodiment of the present invention,
FIG. 5 is a process diagram showing a method of manufacturing bread according to another embodiment of the present invention;
FIG. 6 is a view for explaining a method of manufacturing bread according to another embodiment of the present invention, wherein (A) is a cross-sectional view showing the cross-sectional structure of the bread in which the baking step is performed, and (B) (C) is a schematic sectional view for explaining the internal skin layer formation process, (D) is a schematic sectional view for explaining the skin layer removing process, and (E) is a sectional view showing a state in which the skin layer removing process is completed to be.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to FIGS. 2 to 6, and the same reference numerals are given to the same constituent elements in FIG. 2 to FIG. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. And, among the following terms, 'hole' means a hole formed in the finished product of bread, and 'hypothetical hole' means a hole formed in bread in a kneading state and manufacturing process.

3 is a view for explaining a method of manufacturing bread according to an embodiment of the present invention, in which (A) is a perspective view showing a method of manufacturing a bread according to an embodiment of the present invention, (B) is a schematic sectional view for explaining an internal skin layer formation process and a hole formation step, and (C) is a cross-sectional view showing a state in which the hole formation step is completed.

Referring to FIG. 2, a method for manufacturing bread according to an embodiment of the present invention includes a bread forming step (s1) for kneading a raw material of bread and forming an outer shape of bread, a baking step (s2), a baking step and a hole forming step (s3) for forming a hole in the bread formed by the sill (s2).

In the bread forming step (s1), flour and water are mixed and kneaded, the dough is cut according to the type of bread, the bread body is molded in a predetermined shape and size, and various additives (yeast, salt, etc.) are added during or after kneading As it can be carried out in a variety of ways well known in the bakery industry, so a detailed explanation will be omitted. In the bread forming step (s1), after the kneading, the fermentation process is performed over the equi-aberration after molding of the bread body.

In the baking step (s2), the bread dough (bakery mold) obtained through the bread forming step (s1) is put into an oven and baked. Most of the steps are applied to a method widely known to the bakery industry. In the present invention, (S21) for forming a hypothetical hole along the hole forming path in the inside of the hypothetical hole, and an inner skin layer forming process (s22) for forming a hard inner skin layer on the inner surface of the hypothetical hole .

The hypothetical hole forming process s21 is a process of forming the hypothetical hole forming member 3 formed in a shape corresponding to the shape of the desired hypothetical hole b3 as shown in Figs. 3A and 3B, ). At this time, it is possible to use a rod-shaped member made of a ceramic material or a rod-shaped member made of stainless steel, which are known to have excellent heat transfer characteristics, and the length and shape thereof can be selected according to the type of bread, And the like. However, in the present embodiment, a pipe-shaped body made of stainless steel and coated with Teflon is applied.

In addition, although the hypothetical hole b3 formed by the hypothetical hole forming process s21 may have various shapes, as shown in Fig. 3 (B), an opening is formed on one side and a hypothetical hole b3 formed on the other side So as to form a hypotenuse hole in which a clogged portion is formed. When the hypothetical hole b3 is formed in this manner, a hole having a clogging structure is formed on one side in a state in which the bread b is completed. Therefore, even if an additional food such as a sausage or a sauce is inserted, the sausage is separated from the bread during storage, It is possible to prevent the source from flowing down.

The inner skin layer forming process s22 is performed by inserting the hollow hole forming member 3 into the oven (not shown) when the hollow hole forming member 3 is inserted into the kneaded batter b1 to heat the hollow hole forming member. The heat is transferred to the hypothetical hole forming member 3 to generate heat, so that the inner surface of the hypothetical hole b3 is heated to form a hard inner skin layer b4.

The inner temperature of the oven is set in a range of 190 to 260 ° C according to the type of bread, the baking time, and the size in the inner skin layer forming process (s22). In the present embodiment, the bread dough (b1) was formed into a baguette shape and the oven interior temperature was set at 210 to 230 DEG C for 30 minutes. As a result, the thickness of the outer layer (b5) of the bread (b) And the thickness of the inner skin layer (b4) was 0.49 mm.

In the hole forming step s3, when the inner skin layer b4 is formed through the inner skin layer forming process s22, the inner skin layer forming process s22 is performed by inserting the perforation tool 4 into the hypothetical hole b3, (B6) for removing the inner skin layer (b4) formed by the outer skin layer (b4). At this time, the inner skin layer (b4) is harder than the deep part (b2) of the bread, so that even when the circular cutter or drill is inserted, the inner skin layer (b4) smoothly escapes and is removed without being deformed.

The hole forming step (s3) is preferably carried out in a state in which the hypothetical hole forming member (3) performing the inner skin layer forming process (s22) is not separated from the bread. This is because the punched hole forming member inserted into the bread b functions as a pillar holding the bread body as a whole and in this state the circular cutter 4a is pressed into the outside of the punched hole forming member 3 The inner skin layer b4 can be removed more stably without deforming the shape of the bread body. When the hard inner skin layer b4 is removed, since the soft deep part b2 is located in the hole b6, a smooth texture can be provided to the consumer even if a hot dog type bread in which a sausage or the like is inserted is manufactured.

4 is an exploded perspective view of a method of manufacturing a bread according to an embodiment of the present invention, and is an exploded perspective view showing another form of the provisional hole forming member.

Referring to FIG. 4, in the modified example of the embodiment, the inner skin layer forming process (s22) is performed so as to more effectively dissolve the inner skin layer b4 in the hole forming step (s3) ).

More specifically, the inner skin layer forming process (s22) is performed by injecting the bread dough (b1) into which the hollow hole forming member (3) is inserted into the oven to heat the hollow hole forming member (3) Heating is performed so that the heating temperature of the forming member 3 is higher than the oven internal temperature by 20 to 40 ° C or more. The reason for this is that the thickness of the inner skin layer b4 is thicker and harder than the thickness of the outer skin layer b5 of the bread so that the peeling process by the perforating tool 4 can be performed more smoothly in the hole forming step s3.

4, in order to set the heating temperature of the hollow hole forming member 3 higher than the internal temperature of the oven, the hollow hole forming member 3 has a cylindrical body 31 having a hollow portion, And a heater bar 32 which is inserted into the main body 31 and heated when power is supplied. In this case, the main body 31 is coated with Teflon coated on the outside of a pipe-shaped body made of stainless steel, and the heater rod 32 is connected to a separate power supply unit (not shown) And is independently heated according to the set temperature of the temperature control unit (not shown).

The bread dough (b1) is formed into a baguette shape by the method of the present modification, the temperature inside the oven is set in the range of 210 to 230 ° C, the heating temperature of the hypothetical hole forming member (3) is set in the range of 230 to 270 ° C, Min. As a result, it was confirmed that the thickness of the outer skin layer of the bread was baked to 0.55 mm, the thickness of the inner skin layer was 0.71 mm, and the hardness was further hardened.

The cutting process was performed smoothly as a result of cutting the bread obtained in the thickness of the inner skin layer (b4) of 0.71 mm with the circular cutter (4a), and the degree of deformation of the bread body in the removing process was small, ) Can be removed.

FIG. 5 is a process chart showing a method of manufacturing bread according to another embodiment of the present invention, FIG. 6 is a view for explaining a method of manufacturing bread according to another embodiment of the present invention, wherein (A) (B) is a schematic cross-sectional view for explaining a process of forming a hypothetical hole, (C) is a schematic cross-sectional view for explaining a process of forming an inner skin layer, (D) is a cross- (E) is a cross-sectional view showing a state in which the skin layer removing process is completed.

Referring to FIG. 5, a method for manufacturing bread according to another embodiment of the present invention includes a bread forming step (s1) for kneading a raw material of bread and forming an outer shape of bread, a baking step (s2), a baking step and a hole forming step (s3) of forming a hole b6 in the bread formed by the syringe (s2). Only the portions differentiated from the above-described one embodiment will be specifically described, A detailed description of similar steps or processes is omitted.

First, baking (s2) is carried out in a similar manner to the above-mentioned one embodiment, except that the temporary hole forming member 3 is baked without being inserted into the bread dough. That is, the baking step of this embodiment is performed in the hole forming step (s3) described below without performing the step of forming the hypothetical hole and the step of forming the inner skin layer in the embodiment, so that the shape of the baked bread (b) 6 (A), the outer shell layer b5 is formed around the core portion b2 as a whole.

The hole forming step s3 includes a hypothetical hole forming step s31, an inner skin layer forming step s32, and a skin layer removing step s33.

6 (B), the baked bread is separated from the oven by the baking step (s2), and then the temporary hole forming member 3 is inserted into the hole b6 And forming a hypotenuse hole b3 along the forming path. The temporary hole forming member 3 to be used at this time has a main body 31 formed in a cylindrical shape having a hollow portion similar to the shape shown in Fig. 4, And a front portion is formed so as to be easily inserted into the baked bread.

The heater rod 32 is connected to a separate power supply unit (not shown) and a power cable 33 so that the heater rod 32 is independently heated according to the set temperature of the temperature control unit.

The inner skin layer forming process s32 is performed by performing a hypothetical hole forming process s31 for inserting the hypothetical hole forming member 3 into the baked bread as shown in Fig. So that the main body b2 of the bread is hardened by heat and the inner skin layer b4 is formed. At this time, the insertion depth of the main body 31 is inserted so as not to penetrate so as to form a clog on the other side of the bread, the heating time of the heater rod 32 is about 10 to 20 minutes, .

6 (D), the skin layer removing process (s33) is performed by inserting the perforation tool 4 into the interior of the interior of the interior of the interior of the interior of the interior of the interior of the interior of the interior of the interior of the interior of the exterior ) Is separated from the bread and then the circular cutter 4a is pressed in.

When the skin layer removing process (s33) as described above is performed, the inner skin layer (b4) is removed as shown in (E) of FIG. 6, and the bread having the hole (b6) is obtained. When the hard inner skin layer b4 is removed, since the soft deep part b2 is located in the hole b6, a smooth texture can be provided to the consumer even if a hot dog type bread in which a sausage or the like is inserted is manufactured.

As described above, the bread and bread according to the present invention are only one embodiment for carrying out the method of manufacturing bread, and the present invention is not limited to the above-described embodiments, It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims.

b: bread b1: bread dough
b2: deep part b3: hypothetical hole
b4: inner skin layer b5: outer layer
b6: hole 3: temporary hole forming member
31: Body 32: Heater rod
4: perforation tool s1: bread forming step
s2: baking step s21, s31: hypothetical hole forming process
s22, s32: internal skin layer formation process s3: hole formation step
s33: Skin layer removal process

Claims (9)

In the method for producing bread,
Baking the bread; And a hole forming step of forming a hole in the bread formed by the baking step, wherein the baking step comprises a hypothetical hole forming step of forming a hypothetical hole along the forming path of the hole in the molded bread dough, And forming a hard inner skin layer on the inner surface of the hypothetical hole in the process of filling the bread dough into the oven and firing the hollow dough in an oven, wherein the hole forming step inserts a perforation tool into the hypothetical hole, Removing the skin layer to form a hole,
The hypothetical hole forming process is performed by inserting a hypothetical hole forming member formed in a shape corresponding to the desired shape of the hypothetical hole into the bread dough,
The inner skin layer formation process is performed by causing the hypothetical hole forming member to generate heat,
Wherein the skin layer removing step is performed by the perforating tool in a state where the hypothetical hole forming member is inserted into the bread body. delete The method according to claim 1,
Wherein the inside temperature of the oven is in the range of 190 to 260 ° C. and the heating temperature of the pit hole forming member is 20 to 40 ° C. higher than the inside temperature of the oven. ≪ / RTI > delete The method according to claim 1,
Wherein the step of forming the hypothetical hole is performed such that an opening is formed at one side and a clogged portion is formed at the other side. delete delete delete delete

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