KR101828389B1 - The method of manufacture for baguette using a shrimp and potato - Google Patents

Abstract

The present invention relates to a method for producing shrimp potato baguette, which comprises the steps of: 47.01% by weight of a high strength, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of milk powder, 1.41% by weight of yeast, 4.70% A first step of preparing a material composed of 14.81% by weight of potato seeds, 9.40% by weight of lebanese, 1.88% by weight of butter, 1.66% by weight of dry onion, and 1.41% by weight of dried seaweeds; To the mixing ball were added 47.01% by weight of high strength, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of powdered milk and 1.41% by weight of yeast and mixing at low speed to prepare a mixture of 4.70% by weight of egg yolk, 14.81% by weight of water, 9.40% by weight, mixing at low speed for 3 minutes, mixing at medium speed for 3 minutes, 1.88% by weight of butter, 1.66% by weight of dried onion and 1.41% by weight of dried prawns are mixed to finish the kneading procedure; A third step of fermenting the kneaded product at a temperature of 28 ° C and a humidity of 75 to 80% in the fermentation chamber for 50 to 60 minutes by the kneading process to progress the primary fermentation process so that the volume of the kneaded product having the final fermentation point is tripled; A fourth step of dividing the kneaded product fermented through the primary fermentation process into a size of baguette, dicing the divided surfaces smoothly in an elliptical shape and stopping the dough fermented in the freezer for 20 to 30 minutes; The sliced dough is sliced to form a uniform slurry, then poured into the front and back of the sliced dough, and steam is added to the oven at a temperature of 230 ° C and a temperature of 200 ° C at the lower temperature, followed by 8 minutes of baking for the first baking 5 steps; Firstly, spread the balsam sauce evenly on the baked beaten paste, add an appropriate amount of pizza cheese, toppings the cream, pour pizza cheese evenly on top of the shrimp potatoes with topping cream, And a sixth step of applying a large amount of egg mayo sauce and sprinkling parsley after performing secondary baking for 10 to 10 minutes.
Therefore, it is effective to improve osteoporosis and osteoporosis, enhance the surface tension and improve brain function, anti-aging and skin beauty by abundant calcium by adding healthy shrimp and potatoes to the product called bait, , It is rich in iron and vitamins, provides a soft and chewy texture, and can provide superior products in terms of taste.

Description

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

The present invention relates to a method for producing shrimp potato baguette, and more particularly, to a method for producing shrimp potato baguette, which is rich in calcium, is effective for preventing osteoporosis and osteoarthritis, The present invention relates to a method for manufacturing a shrimp potato baget which is capable of forming various forms of baguette and shaping the baguette by applying various fillers to the shape of the baguette, .

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, shrimp is rich in calcium, so it is good for prevention of osteoporosis and osteoarthritis. It is rich in taurine which lowers the cholesterol level in the blood, so it is good for preventing aging. It is a low calorie high protein food that contains chitosan It is known as a good antipyretic agent, and the carotene component absorbed in the human body is converted into vitamin A, improving the vision and improving the immunity.

The shrimp calorie is a low calorie food of 93kcal on the basis of 100g. It is a high-fat, high-protein food for diets. It is rich in vitamins and is good for growing and growing children as well as skin beauty. It promotes constipation and improves constipation. DHA and chitosan are contained in the shell of shrimp, which promotes brain development, enhances memory and activates brain function.

On the other hand, potatoes are rich in vitamins enough to be called 'apples in the ground'. The nutritional components of 100 g of potatoes are 80 열 of heat and have a moisture content of 78.1%, protein 1.5 g, lipid 0.2 g, saccharide 18.5 g, fibrin 0.5 g, calcium 3 mg, sodium 3 mg, potassium 420 mg, vitamin B1 0.17 mg, 0.04 mg of vitamin C, 18 mg of niacin, and 1.2 mg of niacin, all of which contain almost all of the nutrients, so people who eat potatoes do not suffer from malnutrition. In addition, it has excellent effects on prevention of adult disease, diet, and skin beauty, and it has a lot of love for women.

The main ingredient of potato is starch, carbohydrate. Compared to many carbohydrates, protein and fat are so small that they play an important role in creating people's energy, and low sugar proves that potatoes are nutritious. It also contains important inorganic ingredients such as iron and magnesium, and vitamins that are essential for the human body, such as vitamin C · B1 · B2 and niacin.

Potatoes have more iron than the same amount of rice, which is good for anemic patients who need to consume iron. Also, a lot of potassium plays a good role for people in Korea who eat lots of salty foods. Vitamin A, a small amount of protein that is not in potatoes, fat can be a complete food if it is eaten with food such as eggs, milk, bacon, butter, carrots and broccoli.

Therefore, we would like to develop a snack food that can be easily ingested by both men and women, by adding new kinds of sauces, potatoes and prawns and various kinds of sauces and creams, As a result of the research, the present invention has been completed.

POTATO PIZZA BREAD AND MANUFACTURING METHOD THEREOF (Patent Registration No. 10-1377074)

Disclosure of the Invention The present invention has been conceived to solve the above-mentioned problems, and its object is to provide a shampoo composition which is effective for preventing osteoporosis and osteoarthritis, It is an object of the present invention to provide a method for manufacturing healthy shrimp potato baguettes by molding baguette containing potatoes rich in iron and vitamins and molding and firing baked beer sauce, pizza cheese, topping cream and pizza cheese.

In addition, it is possible to form baguettes of various shapes by using shrimp and potatoes, and to apply shaping by applying various kinds of baguettes according to the contents of the filling, And to provide a method for manufacturing baguettes.

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.

In order to achieve the above object, a method of manufacturing a shrimp potato baguette according to an embodiment of the present invention includes: a step of mixing a mixture containing 47.01% by weight of a high strength, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% A first step of preparing a material composed of 14.81% by weight of water, 14.81% by weight of potato seeds, 9.40% by weight of lebanese, 1.88% by weight of butter, 1.66% by weight of onion onion and 1.41% by weight of a dried fish paste. To the mixing ball were added 47.01% by weight of high strength, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of powdered milk and 1.41% by weight of yeast and mixing at low speed to prepare a mixture of 4.70% by weight of egg yolk, 14.81% by weight of water, 9.40% by weight, mixing at low speed for 3 minutes, mixing at medium speed for 3 minutes, 1.88% by weight of butter, 1.66% by weight of dried onion and 1.41% by weight of dried prawns are mixed to finish the kneading procedure; A third step of fermenting the kneaded product at a temperature of 28 ° C and a humidity of 75 to 80% in the fermentation chamber for 50 to 60 minutes by the kneading process to progress the primary fermentation process so that the volume of the kneaded product having the final fermentation point is tripled; A fourth step of dividing the kneaded product fermented through the primary fermentation process into a size of baguette, dicing the divided surfaces smoothly in an elliptical shape and stopping the dough fermented in the freezer for 20 to 30 minutes; The sliced dough is sliced to form a uniform slurry, then poured into the front and back of the sliced dough, and steam is added to the oven at a temperature of 230 ° C and a temperature of 200 ° C at the lower temperature, followed by 8 minutes of baking for the first baking 5 steps; After spreading the bessamel sauce evenly over the first baked dough, baked pizza cheese and topping cream, topping pizza cheese on top of the shrimp potato with topping cream, A sixth step of baking for 10 minutes, and then applying an egg mayo sauce and sprinkling parsley.

In the method of manufacturing shrimp potato baguette according to the present invention, when the mixture is fermented by mixing 28.57% by weight of raisins and 71.43% by weight of water at 30 ° C, the raisins are mixed with 50% by weight of raisins, raisins, , 39.84% by weight of strong flour, 19.92% by weight of water and 0.4% by weight of salt, which were fermented for 16 hours in a fermentation chamber at 10 ° C after 8 hours at room temperature of 25 ° C, Was mixed at a low speed for 3 minutes and a medium speed for 1 minute. After 8 hours at room temperature, the mixture was fermented in a fermentation chamber at 10 ° C for 16 hours to obtain a mixture of Rebang, 37.49% 24.27% by weight of water and 0.75% by weight of salt are mixed with a mixing ball and mixed at low speed for 3 minutes and at medium speed for 1 minute and then fermented at 25 ° C for 7 hours for punching.

In the method for manufacturing potato baguette according to the present invention, 12.01% by weight of boiled potatoes removed from the potatoes, 15.01% by weight of apples from which the shell and seeds have been removed, 40.02% by weight of water, 8.96% %, And 4% by weight of raisins.

In the method for manufacturing shrimp potato baguette according to the present invention, the source of the balsam sauce is a source to be administered to the baguette formed by pretreating the dough, which is prepared by dissolving 5.26 weight of butter, adding 5.26 weight% of pulp power and 52.64 weight% And the mixture is blended, and then the butter, the flour, and the milk are roasted. Then, the mixture is blended with 5.26% by weight of pickled rice pickled in a blender, 5.26% by weight of onion, 15.79% by weight of mayonnaise and 10.53% by weight of sugar.

The method of manufacturing a shrimp potato baguette according to the present invention is a method for manufacturing a shrimp potato baguette which is rich in calcium by adding healthy shrimp and potatoes to a product called bait, which is prevailing in western style, and is effective for prevention of osteoporosis and osteomalacia, , Anti-aging, and skin-beauty. It is rich in iron and vitamins, provides a soft and chewy texture, and can provide excellent products in terms of taste.

According to another embodiment of the present invention, there is provided a method for manufacturing a shrimp potato baguette, which can form various types of baguette using shrimp and potatoes and various shapes of baguette according to the contents of the filling material, Can be applied according to the preference of the user or the consumer.

In addition, the method for producing shrimp potato baguette according to another embodiment of the present invention can contribute to the health of consumers and the industrial development due to the distribution of agricultural products by inhibiting the production of cholesterol and producing baguette using shrimp and potatoes rich in iron and vitamins Provides a possible effect.

1 is a flow chart illustrating a shrimp potato baguette manufacturing process according to the present invention.
Fig. 2 is a block diagram showing the details of the material preparing step in the shrimp potato baguette manufacturing process of Fig. 1
Fig. 3 is a flow chart showing the detailed procedure of the secondary molding process of the shrimp potato baguette manufacturing process of Fig. 1
4 is a photograph showing a material for puffing of a shrimp potato baguette according to the present invention.
FIG. 5 is a photograph showing the pretreatment process of the dried prairie among the dough material of FIG. 4
6 is a photograph showing the topping cream material of shrimp potato baguette according to the present invention.
FIG. 7 is a photograph showing the material of the rape seedling preparation according to the preparation of the tare composition of the shrimp potato baguette according to the present invention. FIG.
Fig. 8 is a photograph showing the material for producing potato species among the dough material of Fig. 4
Fig. 9 is a photograph showing the bessamel sauce material of the shrimp potato baguette according to the present invention
Fig. 10 is a photograph showing the egg mayo sauce material of the shrimp potato baguette according to the present invention
11 to 15 are photographs showing steps of the shrimp potato baguette manufacturing process according to the present invention
16 is a photograph showing a second molding process of shrimp potato baguette according to the present invention.

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 present invention relates to a composition for preventing and treating osteoporosis and osteoarthritis which is rich in calcium, which is effective for preventing osteoporosis and osteoarthritis, improving facial function, forming a baguette containing potatoes rich in shrimp, iron and vitamin, Sauce, pizza cheese, topping cream, and pizza cheese to form and firing the shrimp potato baguette.

The method for manufacturing the shrimp potato baget of the present invention is largely constituted by a material preparing step, a dough, a primary fermentation, a dividing and pausing process, a primary forming process, a baking process and a secondary forming process as shown in FIG.

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

1. Material preparation steps

The material of the shrimp potato baguette according to the present invention is largely divided into a dough material, a ruby material, a potato material, a balsam sauce, a topping cream and an egg mayo sauce as shown in Fig.

(1) As shown in Fig. 4, the dough material is composed of 47.01% by weight of high strength, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of milk powder, 1.41% 4.70% by weight of water, 14.81% by weight of water, 14.81% by weight of potato seeds, 9.40% by weight of terebone composition, 1.88% by weight of butter, 1.66% by weight of onion ginger and 1.41% by weight of dried shrimp.

As shown in FIG. 5, garlic is put into olive oil as shown in FIG. 5, and the dried shrimp is roasted, cooled and blended, and the baguette material is used in an improved amount of 1.41 wt.

(2) Cream for face

 The topping cream is a cream to be administered to a baguette that has been pretreated by grinding a dough formed by mixing the dough material during a secondary molding process of the shrimp potato baget according to the present invention, 45.46% by weight of potatoes baked on a weight basis, 18.18% by weight of cream cheese and 36.36% by weight of butter cream, 45.46% by weight of baked potatoes were mixed in a mixing bowl and mixed with crumbling, followed by 18.18% by weight of cream cheese . After that, if the cracked potatoes and cream cheese are good, put 36.36% by weight of butter cream and mix it.

Meanwhile, the butter cream contains 33.69% by weight of milk butter, 33.69% by weight of margarine, 15.16% by weight of sugar A, 4.37% by weight of water, 6.74% by weight of egg whites, 1.68% by weight of sugar B, 3.64% First, 33.69% by weight of milk butter and 33.69% by weight of margarine are prepared by slicing, and 15.16% by weight of sugar A and 4.37% by weight of water are added to a pot and boiled to 117 캜 (boiling step). Thereafter, 6.74% by weight of egg whites was added to the mixing balls by 50% by volume, mixed with 1.68% by weight of sugar B, mixed with the mixture of egg whites and boiled sugar B in a mixing ball at a high speed of 2/3, / 3 If you put it, it becomes meringue.

Then, when the meringue becomes a meringue, change into a beater from a whisker. When the mixing ball temperature reaches 40 ° C, add milk butter and margarine to prepare a soft cream. After that, 3.64% by weight and 1.03% by weight of rum are mixed and the butter cream is completed .

(3)

As shown in Fig. 7, the rabbit is a mixture of 28.57% by weight of raisins and 10% by weight of raisins. When 71.43% by weight of water is mixed and fermented, the glass bottle is disinfected with hot water, the raisins are put into a sterilized glass bottle, water is added at 30 ° C and the raisins are sieved down to pH 3.8 .

50% by weight of the raffinate liquid produced by the above procedure and 50% by weight of the strong powder were mixed well, and after 8 hours at room temperature of 25 ° C, the fermentation process was completed by fermenting in a fermentation room (10 ° C) for 16 hours.

Thereafter, 39.84% by weight of the above-mentioned Rebang primary species, 39.84% by weight of strong powders, 19.92% by weight of water and 0.4% by weight of salt were mixed in a mixing ball and mixed for 3 minutes at low speed and 1 minute at medium speed. After that, fermentation is carried out in the fermentation room (10 ℃) for 16 hours to complete the rebau biodiesel process.

Thereafter, the mixture was mixed with mixing balls of 37.49% by weight of the Levansan type, 37.49% by weight of strong powders, 24.27% by weight of water, and 0.75% by weight of salt and allowed to mix at low speed for 3 minutes and medium speed for 1 minute, To give a leucite composition. At this time, the crude composition is stored in a refrigerator at 3 ° C.

(4) Potato species

The potato seeds were mixed with the dough of the shrimp potato baguette according to the present invention. The potato seeds contained 12.01% by weight of boiled potatoes, 15.01% by weight of apples, 40.02% by weight of water, 8.96% by weight of strong powders, 20% by weight of beer, %, The glass bottles are disinfected in hot water, the potatoes are boiled and cooled, the shells are removed, the apples and blemishes are removed and the potatoes, apples, water, potatoes, beer and raisins Potato paper is produced by mixing in a glass bottle.

(5) Bessamel sauce

As shown in FIG. 9, the bessamel sauce is a source to be dispensed into a baguette which is pre-baked and dough mixed with the dough material in the secondary molding process of the shrimp potato baguette according to the present invention, 5.26 wt.% Of butter, 5.26 wt.% Of milk, 52.64 wt.% Of milk, 15.79 wt.% Of mayonnaise, 10.53 wt.% Of sugar, 5.26 wt.% Of pickle and 5.26 wt.% Of onion were mixed and processed. After dissolving, add 5.26% by weight of flour and fry the milk in small portions. Then, change sugar, pickle and onion into blender and gently mix with mayonnaise to make bessamel sauce.

(5) Egg mayo sauce

The egg mayo sauce is a source to be applied to a baguette which is pre-baked and baked in a secondary molding process of the shrimp potato baguette according to the present invention, Based on the weight percentage, 22.2% by weight of the egg, 22.22% by weight of the sugar, 11.12% by weight of the milk and 44.44% by weight of the mayonnaise are mixed in order to complete the egg mayo sauce.

2. Dough Process

As shown in FIG. 11, the mixture was mixed at a low speed with 47.01% by weight of strong powders, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of milk powder and 1.41% by weight of yeast, mixing 4.70% 14.81% by weight of potatoes and 9.40% by weight of potatoes were mixed and mixed at a low speed for 3 minutes, mixed at medium speed for 3 minutes, 1.88% by weight of butter, 1.66% by weight of dried onion, and 1.41% by weight of dried prawns were mixed and the dough was finished.

At this time, the temperature of the dough is maintained at 23 ° C to 24 ° C.

2. Primary fermentation process

When the kneaded product is fermented at 28 ° C and 75-80% humidity in the fermentation chamber for 50-60 minutes, the final fermentation point is fermented at a volume three times that of the finished kneaded product as shown in FIG.

3. Partitioning and resting process

The dough obtained through the primary fermentation process is divided into the sizes of the baguettes to be set as shown in FIG. 13A, and the divided surfaces smoothly dangle in an elliptical shape as shown in FIG. 13B to complete the division process. Thereafter, the divided dough is allowed to stand in the freezer for 20 to 30 minutes.

4. Primary molding process

The sliced dough is sliced into a thin slice as shown in FIG. 14, and the sliced sliced dough is poured forward and backward.

5. Burning process

As shown in the attached FIG. 15, the pre-formed kneaded product was steamed in an oven at 230 ° C. and 200 ° C. for 8 minutes, and the first baking was completed.

6. Molding process

As shown in FIG. 16, the bassemel sauce is spread evenly on the shrimp potato pie completed in the primary baking shown in FIG. 15C, an appropriate amount of pizza cheese is sprinkled, and the topping cream is spread and spread.

Then, pour pizza cheese on top of the shrimp potatoes with topping cream, and then carry out secondary baking at a convection temperature of 180 ° C for 8 to 10 minutes. Sprinkle with parsley and egg maso sauce. .

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)

1.41% by weight of powder, 0.41% by weight of milk, 1.41% by weight of yeast, 4.70% by weight of water, 14.81% by weight of water, 14.81% by weight of potato species, 9.40% 1.66% by weight of dried onion, and 1.41% by weight of dried shrimp;
To the mixing ball were added 47.01% by weight of high strength, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of powdered milk and 1.41% by weight of yeast and mixing at low speed to prepare a mixture of 4.70% by weight of egg yolk, 14.81% by weight of water, 9.40% by weight, mixing at low speed for 3 minutes, mixing at medium speed for 3 minutes, 1.88% by weight of butter, 1.66% by weight of dried onion and 1.41% by weight of dried prawns are mixed to finish the kneading procedure;
A third step of fermenting the kneaded product at a temperature of 28 ° C and a humidity of 75 to 80% in the fermentation chamber for 50 to 60 minutes by the kneading process to progress the primary fermentation process so that the volume of the kneaded product having the final fermentation point is tripled;
A fourth step of dividing the kneaded product fermented through the primary fermentation process into a size of baguette, dicing the divided surfaces smoothly in an elliptical shape and stopping the dough fermented in the freezer for 20 to 30 minutes;
The sliced dough is sliced to form a uniform slurry, then poured into the front and back of the sliced dough, and steam is added to the oven at a temperature of 230 ° C and a temperature of 200 ° C at the lower temperature, followed by 8 minutes of baking for the first baking 5 steps; And
After spreading the bessamel sauce evenly over the first baked dough, baked pizza cheese and topping cream, topping pizza cheese on top of the shrimp potato with topping cream, A second step of baking for 10 minutes, and a sixth step of applying egg maso sauce and sprinkling parsley.
The method according to claim 1,
The Rebang
28.57% by weight of raisins and 71.43% by weight of water at 30 ° C were mixed and fermented to obtain a raffinate liquid,
A mixture of 50% by weight of rape seed oil and 50% by weight of high-strength fruit, followed by fermentation at a room temperature of 25 ° C for 8 hours and fermentation at 10 ° C for 16 hours,
The mixture was mixed in a mixing bowl at a low speed for 3 minutes and at an intermediate speed for 1 minute, and after 8 hours at room temperature, the mixture was stirred at 25 ° C for 10 hours, ℃ fermentation room for 16 hours fermentation,
The mixture was mixed with mixing balls of 37.49% by weight of the above-mentioned Rebang model, 37.49% by weight of high-strength powder, 24.27% by weight of water and 0.75% by weight of salt and allowed to mix at low speed for 3 minutes and at medium speed for 1 minute and then fermented for 7 hours at 25 ° C in a fermentation chamber Wherein the shredded potato baguette is manufactured by a method comprising the steps of:
The method according to claim 1,
The potato species
12.01% by weight of boiled potatoes removed from the skin and 15.01% by weight of the peeled and removed seeds were blended with 40.02% by weight of water, 8.96% by weight of strong powders, 20% by weight of beer and 4% Method for manufacturing shrimp potato baguette.
The method according to claim 1,
The bessamel source
5.26% by weight of butter was dissolved in 5.26% by weight of milk, and 52.64% by weight of milk was mixed in small portions to roast the butter, flour and milk. Then, 5.26% by weight, onion 5.26% by weight, mayonnaise 15.79% by weight, and sugar 10.53% by weight.

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