KR101825136B1 - croissant of manufacturing method - Google Patents

Abstract

The present invention relates to a method of manufacturing a croissant and, more specifically, relates to a method of manufacturing a croissant, capable of preventing contraction by extracting hot air from dough. To achieve the purpose, the present invention includes: a step of preparing a plurality of pieces of cooled dough on an oven pan at regular intervals; a step of naturally defrosting the prepared dough pieces for 30-50 minutes; a step of fermenting the defrosted dough pieces in a low temperature aging machine; a step of baking the fermented matter in an oven at 175-180 °C for 10-13 minutes; a step of removing gas by beating a steel plate, on which a baked croissant is placed, against the floor surface of the oven; and a step of preventing moisture evaporation by forming a coating layer with syrup applied to the surface of the croissant.

Description

{Croissant of manufacturing method}

The present invention relates to a process for the production of croissants. More specifically, the frozen raw material is thawed at 24 to 25 ° C for 30 minutes to 40 minutes at room temperature to appropriately adjust the temperature conditions of the inside and the inside of the croutant, Fermenting fermentation at a temperature of 35 to 38 ° C and a humidity of 80 to 85% at a fermentation temperature of about 2 hours after the fermentation step so that no fermentation phase error occurs when the fermented product is subjected to fermentation In order to prevent the fermentation phase from being over fermented and to prevent the introduction of a lot of air into the inside of the croutant phase, the croutant phase is well survived. Between the fermentation stage and the subsequent baking stage, the result of the fermentation stage is taken out, By carrying out the moisturizing step of spraying and moisturizing, the oven-baked oven baking stage The air is removed from the inside of the raw paper by replacing the air inside and outside of the raw paper by taking out the air contained in the raw paper by hitting the set iron plate on the bottom surface of the oven immediately after baking in the oven, To a method for manufacturing a croissant which allows hot air to escape to prevent shrinkage.

Recently, breads with various flavors and aromas have been released. Breads that can be eaten for dessert after meal or substitute meals have been developed so that these breads can replace conventional meals. As the eating habits are westernized The intake of bread is steadily increasing.

A croissant is a small crescent shaped bread usually served as a substitute for breakfast. The croissant is one of the breads which are sensitive to temperature, and a croissant of good texture can be produced only by maintaining the proper temperature condition.

On the other hand, Korean Patent No. 1684825 (published on Dec. 20, 2016) (hereinafter referred to as prior art) is known. The above-described prior art can produce a soft-feeling bread even if it is manufactured by using the frozen / refrigerated raw material, and the method of manufacturing the soaked bread making method using the soft bread The present invention relates to a method for producing a deep-fried creamy bread which can maintain the tactile feel of the bread.

In particular, in order to maintain the texture and feel of the bread, the thawing and fermentation conditions are important. In addition, there is a difference between the method to be provided by the present invention and the type and process of the prior art bread, When the raw material is rapidly frozen and fermentation is performed in a fermentation chamber, it is difficult to express the crisp, moist texture of the inside when applied to a croissant.

Therefore, it is necessary to develop new research and development that can produce optimal texture and texture of croutons with adequate thawing and fermentation conditions.

It is an object of the present invention to provide a method of manufacturing a croissant phase in which the texture of a croissant phase can be well survived and the outer surface can be made crispy and moist and moist. .

In order to accomplish the above object, the present invention provides a method for producing a croissant phase, comprising: preparing a plurality of raw materials rapidly quenched at -20 ° C, spaced apart from each other at predetermined intervals in an oven pan; Naturally defrosting the prepared raw paper at room temperature of 24 to 25 ° C for 30 to 50 minutes; Adding the thawed raw material to Hoiro, which is a low-temperature aging device, and fermenting; Baking the fermented product in an oven at 175 to 180 ° C for 10 to 13 minutes; A step in which an iron plate on which a baked croissant is arranged is struck on an oven bottom surface to remove gas contained therein; And applying a syrup to the surface of the freshly baked croissant in the oven after the degassing step to prevent evaporation of water by forming a coating layer, wherein the result of the fermentation step is taken out between the fermentation step and the baking step, And a moisture supplying step for preventing moisture from being scattered in the crockery to prevent cracking of a plurality of folded outer surfaces of the croissant when baked in an oven in a subsequent baking step.

In addition, the fermentation step may further include a low temperature aging process for 65 to 120 minutes under conditions of a temperature of 38 DEG C and a humidity of 85% in Hoi-ro, a kind of low-temperature aging machine.

In addition, a topping step of topping the first topping material selected from black, black sesame, sesame, almond and peanut in the upper center of the croutant after the moisture supply step; And a second topping step in which after the topping step, at least one selected from among salt, caramel powder, and sugar powder is sprayed over the entire surface of the croissant.

According to the present invention, the frozen raw material is thawed at a temperature of 24 to 25 ° C for 30 minutes to 40 minutes at room temperature, thereby appropriately adjusting the temperature conditions inside and outside the croutant, This is effective in preventing an error in the fermentation phase from occurring when the raw material which has entered the inside of the flour goes through the fermentation process.

Further, according to the present invention, after the thawing step, fermentation is carried out at a temperature of 35 to 38 DEG C and a humidity of 80 to 85% for about 2 hours under a fermentation stage of low temperature aging, thereby preventing over fermentation, So that it is effective to make the texture of the croissant phase survive well.

According to the present invention, the result of the fermentation step is taken out between the fermentation step and the subsequent baking step, and water is supplied by spraying the water in a spraying manner. Thus, in the subsequent baking step, This is effective in preventing the outer surface of the outer cover from being cracked.

In addition, according to the present invention, by removing the air contained in the raw paper by putting the prepared iron plate on the bottom surface of the oven immediately after baking in the oven, the air removing step is performed to replace the inside and the outside air of the raw paper, It has the effect of preventing the shrinkage by pulling out.

1 is a flow chart of a method of manufacturing a croissant phase according to a preferred embodiment of the present invention,
2 is a photograph of an actual process showing an embodiment of a method for manufacturing a croissant phase according to a preferred embodiment of the present invention,
3 is a photograph showing an embodiment of a croissant phase produced by the method of manufacturing a croissant phase according to a preferred embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the preferred embodiments of the present invention will be described below, but it is needless to say that the technical idea of the present invention is not limited thereto and can be variously modified by those skilled in the art.

FIG. 1 is a flow chart of a method for manufacturing a croissant according to a preferred embodiment of the present invention, FIG. 2 is a photograph of an actual process showing an embodiment of a method for manufacturing a croissant according to a preferred embodiment of the present invention, Fig. 7 is a photograph showing an embodiment of a croissant phase produced by the method of manufacturing a croissant phase according to a preferred embodiment of the present invention.

1 and 2, a method of manufacturing a croissant according to a preferred embodiment of the present invention includes a preparing step S10, a thawing step S20, a fermentation step S30, a moisture supplying step S40, S50), an air removing step (S60), and a syrup applying step (S70).

Hereinafter, the preparation step (S10) will be described.

In the preparation step (S10), raw materials rapidly cooled to -20 占 폚 are prepared and placed in the oven pan at least one apart at a predetermined interval. The preparation step S10 is arranged at an appropriate interval in order to adhere to the raw paper or to take into account the increase in the volume of the raw paper after fermentation. For example, approximately 24 pieces of paper can be set in one oven pan.

In addition, two types of raw paper used in the present invention can be used. For example, a plurality of raw paper sheets having a bar shape of 21 mm in length, 150 mm in width and 15 mm in height at the time of freezing are stacked in a multi-tier arrangement, and the staple fibers are cross- And a top type which is formed with a length of 33 mm, a width of 60 mm, and a height of 27 mm and which is formed by rolling the dough a plurality of times and rolling it into a top shape. Depending on the symbol, sweet potatoes and red beans may be included in the raw materials.

Particularly, in the top type, the end portion of the dough is rolled so that the portion of the dough is adhered to the end where the dough is adhered so that the portion to be adhered does not fall, so that the product is prevented from falling while the product is expanded during aging.

Further, although not shown, a proper proportion of the food improving agent may be added to the prepared raw paper.

The food improving agent is a material for controlling the moisture of bread, and the main component is glucosamine, which is a storage polysaccharide. The aqueous solution of glucomannan can cause an intermolecular agglomeration reaction by heating in the presence of an alkali, and can form a thermally irreversible gel. The hydrogels of glucomannan are prepared using an emulsion containing an alkaline agent in a dispersed phase, and since the gel is formed under weak acidity, dehydration or gelation is hardly caused by heating or freezing.

When the food improving agent is added to the raw material in an appropriate ratio, the glucomannan lowers the degree of freedom of water present in the croutant phase and delays the rate of evaporation of moisture from the croutary tissue, thereby improving the softness and moistness of the croutant.

In particular, the croissant phase containing bean jam causes a difference in sugar concentration between the bean jam and the beef jam, and the sugar content of the bean jam is high, so that the moisture contained in the bean jam during the preservation period is transferred to the small bean by the osmotic pressure, However, in the present invention, a food improving agent may be added to minimize the change in the texture and taste of the croissant.

The defrosting step S20 is a step of defrosting the prepared raw paper, and the raw paper in a quenching state at -20 ° C is defrosted to an appropriate temperature. The thawing step (S20) is a thawing process at room temperature. At this time, it is preferable to spontaneous thawing at a room temperature under natural defrosting, while protecting the raw paper by covering the surface of the raw paper with vinyl or the like so as not to receive direct wind.

More specifically, the defrosting step S20 is a step of defrosting at room temperature. The defrosting conditions are properly adjusted to 24 to 25 ° C For 30 minutes to 50 minutes.

For example, it is desirable that the raw material containing bean jam and sweet potato be spontaneously thawed at room temperature for 30 to 40 minutes at 25 ° C.

If the fermentation takes place immediately after the thawing step (S20), the temperature difference between the inside and the outside of the raw paper will be generated. In the fermentation step (S30) to be carried out later, There is a problem that an error occurs.

After the defrosting step (S30) is completed, the fermentation step (S20) is carried out in a low-temperature fermentation apparatus, and the fermentation is carried out for a long period of time for a maximum of 2 hours in a low-temperature aging state.

As described above, the fermentation step (S30) in which fermentation is carried out at a low temperature in Hoi-ro after thawing at room temperature differs in the time and extent of dissolution of the outer and inner parts of the raw material, And the fermentation process is carried out, the multiple layers of the raw material are expanded and the layers are allowed to survive well, so that the outer surface is made crispy and moist.

In particular, the dough containing the internal ingredient materials such as bean jam is thawed early, and the internal ingredients in the dough will take more time to thaw. In addition, if thawing is not carried out in Hoi ro, it may swell and texture may be deteriorated. Therefore, a process of defrosting at room temperature is necessary.

Generally, a croissant phase, which is generally produced, is fermented at a high temperature by fermentation using a fermenter. In a preferred embodiment of the present invention, the croutant phase is fermented for a long time at a low temperature The water is supplied to the inner part so that the texture of the raw paper is reproduced so that the outer surface can be made crispy and moist. At this time, the humidity value is maintained at a constant value of 85%, but the temperature is differently applied according to the intervals to maintain the low temperature aging state.

For example, it is preferable that the fermentation step (S30) is performed for about 65 to 120 minutes at a temperature of 35 to 38 DEG C and a humidity of 80 to 85% after the defrosting step (S20). The temperature and humidity conditions prevent the oil in the inner layer from flowing out and prevent the arms from becoming stretched and deteriorated in texture.

In the fermentation step (S30), fermentation conditions may be different depending on whether or not the internal ingredients are included and the types of the internal ingredients. For example, in the case of an empty plane, the fermentation process may proceed for about 60 minutes, the potato-containing potatoes may last 75 minutes, and the chocolate-containing potatoes may last for about 90 minutes.

Since the croutant phase is sensitive to temperature, it is important to ferment the croutant while maintaining proper temperature conditions. If the fermentation condition is exceeded, there is a disadvantage that the fermentation may be over-fermented or a lot of air may be injected into the inside of the croutant phase, so that the texture of the croutant phase may not survive.

In addition, although not shown, in the fermentation step S30, any one selected from solid oil (for example, butter) and liquid milk containing MCT (Medium Chain Triglyceride, heavy chain fatty acid) may be added and mixed to perform fermentation It is possible. However, it is more preferable to use a liquid oil which makes the hardness of the raw paper more flexible and deteriorates the tackiness and effectively promotes fermentation.

The moisture supply step S40 is a step of taking out the result of the fermentation step S30 and spraying water onto the surface by spraying water to prevent the surface from cracking when baked in the oven at step S50 .

(Not shown) for topping the black center, black sesame, sesame seed, almond, peanut, and the like at the center of the upper part of the croissant after the water supply step (S40).

The reason why the first topping step (not shown) is performed immediately after the water supply step S40 is that the topping is well adhered to the upper center of the dough due to the moisture supplied to the outer surface so that the topping does not come off from the dough .

After the first topping step (not shown), a second topping step (not shown) may be further included to sprinkle salt, caramel powder, sugar powder and the like in order to express various mouthfeelings according to the types of croissants. The second topping step (not shown) uniformly spreads over the surface of the fermented raw material so that a uniform taste can be realized as a whole.

Here, the first topping step (not shown) and the second topping step (not shown) are processes that can be selectively treated depending on the taste of the croissant.

The baking step (S50) is a step of baking in an oven at 175 to 180 DEG C for 10 to 13 minutes after the fermentation step (S30). The baking step (S50) may be performed for 10 to 11 minutes in the preheated state of the oven, and preferably about 13 minutes in the unheated state in consideration of the preheating time.

The air removing step S60 is a step of removing the air contained in the raw paper by blowing the iron plate on the bottom surface of the oven before the freshly baked croissant is removed from the oven after the baking step (S50) By replacing the inside and the outside air of the raw paper, the hot air staying in the raw paper is taken out to prevent the contraction, so that the croissant can be baked well. For example, the air removal step (S60) is preferably performed approximately one time.

The syrup applying step (S70) is carried out immediately after baking in an oven, and a syrup is applied on the iron plate to form a coating film to prevent moisture contained in the croutant from flying. At this time, it is preferable to collect the croissant with the center of the iron plate and apply syrup.

The polishing agent applying step (S80) is a step of applying a polishing agent to luster the surface of the croissant. The polishing agent is dispersed in water, homogenized with a dissolving agent, heated at a proper temperature, I paint.

Conventionally, an animal polish has been used as a polish agent, and the surface of the croissant has been coated with a brush or the like while breaking the egg by breaking the egg. However, since the shelf life is short due to the characteristics of the egg, it must be stored in a cold chain, And allergen inducing antigens should be displayed in the final product, and the price fluctuation is disadvantageous.

Therefore, in the present invention, by using a polish agent containing at least one selected from among wild beans, bean curds, chick peas, lentils, and peas, it is possible to increase the persistence of polish and to use natural polish removers of allergen-inducing antigens. At this time, the polishing agent is sprayed in order to increase the application rate and gloss persistence.

Referring to FIG. 3, the croissant phase produced by the method of manufacturing a croissant phase according to a preferred embodiment of the present invention has a size of 64 to 74 mm in length, 84 to 102 mm in height, and 44 to 50 mm in height, And may have a top shape formed in a symmetrical pyramid shape. In addition, it may be formed in a shape in which both sides are symmetrical than the top shape.

It will be apparent to those skilled in the art that various modifications, changes, and substitutions are possible, without departing from the essential characteristics and spirit of the invention as disclosed in the accompanying claims. will be. Therefore, the embodiments disclosed in the present invention and the accompanying drawings are intended to illustrate and not to limit the technical spirit of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments and the accompanying drawings . The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

S10 - Preparation step S20 - Thawing step
S30 - Fermentation step S40 - Moisture supply step
S50 - Baking Step S60 - Air Removal Step
S70 - Syrup application step

Claims (3)

Setting a plurality of doughs quenched at -20 占 폚 in an oven pan;
Naturally defrosting the prepared raw paper at room temperature of 24 to 25 ° C for 30 to 50 minutes;
Fermenting the fermented frozen raw material to Hoiro, which is a low temperature aging device, and subjecting it to a low temperature aging process at a temperature of 38 ° C and a humidity of 85% for 65 to 120 minutes;
A moisture supplying step of taking out the resultant product obtained through the low temperature aging process and spraying water on the surface of the resultant product to supply water to the surface of the resultant product to prevent the outer surface of the croissant formed as a plurality of pellets from being split when the product is baked in an oven;
A first topping step of topping one or more primary topping materials selected from black, black sesame, sesame, almond and peanut at the top center of the croissant after the moisture supply step;
After the first topping step, a second topping step of sprinkling all the surface of the croutant onto at least one selected from among salt, caramel powder, and sugar powder
Baking in an oven at 175 to 180 ° C for 10 to 13 minutes;
Removing the gas contained in the oven by hitting the iron plate on which the baked croissant is placed before removing the croissant baked in the oven;
Preventing moisture evaporation by applying a syrup to the surface of freshly baked croutons in an oven after the degassing step to form a coating layer; And
A step of applying a polishing agent applied on the surface of a croissant by using a natural polishing agent prepared by dispersing the vegetable protein in water and homogenizing it with a dissolving agent and heating to a predetermined temperature
Lt; / RTI >
The fermentation step
Fermentation can be carried out by adding any one selected from solid oil or liquid milk containing MCT (Medium Chain Triglyceride) during fermentation of the raw material,
In the varnish application step
Wherein a polish agent containing at least one vegetable protein selected from wild beans, bean curds, chick peas, lentils, and peas can be used. delete delete

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