KR101862651B1 - Methods of manufacturing water roux starter for bread - Google Patents

Abstract

The present invention relates to a method of manufacturing a water roux starter for bread, capable of improving the volume and texture of the bread and extending the aging and expiry period. To achieve the purpose, the method comprises: a process of making gelatinized wheat flour dough by mixing and heating flour, sugar, salt, and water (A); a process of making a soaking solution by mixing rice powder with at least one among fresh cream, whole egg liquid, and trehalose (B); and a process of aging the gelatinized wheat flour dough in the soaking solution for 18-48 hours in an ambient condition/atmosphere at 1-10°C and a relative humidity of 80±5% (C).

Description

METHODS OF MANUFACTURING WATER ROUX STARTER FOR BREAD [0002]

The present invention relates to a method of manufacturing a tin, and more particularly, to a method and apparatus for improving the texture and volume of bread through immersion and low-temperature ripening processes and extending aging and best before date To a method of manufacturing a tongue for baking dough.

Today, the consumption tendency of bread is gradually changed from the concept of snack to the tendency to select as stock, and as the quality of food is focused on quality rather than quantity, preference for good quality bread is increasing rapidly.

A typical method of producing bread is to mix dough with various necessary materials, and then to ferment and bake it with yeast. The quality of the bread depends on the flavor, volume, taste, texture, etc., and after baking in the oven, with the sensual change that loses the flavor of the product due to physical and chemical changes in the bread's shell and inside Aging and lose product value.

That is, the bread becomes harder with time, and the staling phenomenon occurs in which the texture and the touch are disturbed and the flavor is damaged. Such aging is complicated by the loss of moisture and fragrance, the deterioration of the jimmy ingredient and the aging of the starch It happens.

Accordingly, in order to prevent and improve the handling property and product quality of the dough, many studies have been conducted using various food additives made by mixing various chemicals such as ammonia chloride, calcium carbonate, and phosphate.

For example, sodium-2-lactylate, polysorbate 60, monoglyceride and diglyceride type surfactants can be directly or indirectly controlled by oxidation process to increase resistance and physical properties to increase volume, texture, It is reported that the quality degradation of the bread is improved. In other words, when a substance obtained by chemical synthesis is added as an additive, in response to all the manufacturing processes of the bread, from the mixing of the ingredients to the finished product, the moist product of the finished product, crunchy skin, good skin color, It has important functions such as suppression of aging of products and prolongation of life.

In addition, since the staling of bread is closely related to the moisture content, when the gums having high water holding capacity are added, the aging of the bread can be delayed by increasing the moisture holding capacity of the bread itself.

For example, milk proteins such as casein and whey have high water absorption, and carrageenan and sodium alginate have moisture retention, which improves the texture of the bread.

However, food additives made of chemical substances have serious disadvantages in terms of internationally set use standards and safety limits when exceeding the allowable daily intake, and protein is limited in its use due to its unstable nature .

On the other hand, the bread is the stock bread which is made by fermenting the dough containing the additives such as flour, yeast, salt, water and the like, and saccharide, dairy product, egg, edible oil and so on. Due to changes in dietary pattern due to the westernization of bread and bread itself or toast, sandwiches and is widely used in various forms.

Such a bread may be prepared by a straight dough process, a sponge dough method, a continuous dough mixing method, a liquid fermentation process, etc. according to the mixing method of the material (raw material) .

Among them, the straight method is a method of kneading and fermenting all the materials at once, maintaining the kneading temperature at 27 ° C, and the fermentation time is generally completed within 1 hour to 3 hours, thus saving time and labor, Although the bread has good flavor and low weight, it has a problem that it is rapidly aged and the taste and flavor are lowered, and there is a lack of moist and chewy texture, which makes it easily over time.

The sponge method is a method of kneading all the materials at once without kneading, usually by kneading twice. By making a sponge by mixing some materials, fermenting it for at least 2 hours and mixing it with the rest of the material, It can be used to save yeast, light and textured bread, and slow aging of bread, making it the most used in mass production.

Recently, the demand for bread having excellent taste and texture has been increasing as the eating habits have been advanced, and a new bread making method has been proposed in keeping with this trend.

For example, Korean Patent Registration No. 10-1169655 discloses a method for producing a bread, in which a water roux starter is produced without sponge fermentation, and the dough is immediately fed into the dough. That is, a mixture of wheat flour, salt, and rice flour was kneaded with warm water (hot water) at 95 ° C while heating was continued to maintain the temperature at 80 ° C to make a tin. The tin was cooled and matured at a low temperature, Add the wheat flour, sugar, yeast and water and mix, then add the oil and mix to make this dough.

However, as the gelatinization temperature, the maturation temperature of the α-starch starch, and the usage amount of the gelatinized dough are varied, the flavor and the like are not constant, and the enzymes and proteins are denatured during the process of gelatinization.

On the other hand, when water is added to starch and heated, the molecules react with each other due to the increase in temperature to break the bonds between the molecules, and the water molecules make new hydrogen bonds with the starch molecules. The penetration of water causes irreversible swelling of starch, A phenomenon of gelation occurs in which the structure of the particles is greatly changed. With this method, it is possible to improve the texture and maintain a moist texture for a long time, and to produce a bread having a good volume feeling.

That is, wheat flour, which is the main ingredient of bread, absorbs water enough to hydrate and improve the extensibility of the dough, so that the gluten is activated, so that the baked bread moistens the texture and is chewy and slow in aging.

On the other hand, texture improvement of bread and aging and extension of best before date are the biggest factors influencing bread quality condition and sales. In order to reduce the difference, the quality of the bread related to the aging and the beautification period is greatly different due to the minute difference of the moisture holding ability. Due to the characteristics of the baking which requires the uniform quality bread, I can not help it.

Herein, the background art or the prior art described above is only intended to help understand the technical significance of the present invention as information acquired by the present inventor or derived from the present invention, It does not mean that it is widely known in the field.

KR 1020170044246 A (2017.04.25) KR 101317283 B1 (2013.10.04) KR 101489884 B1 (2015.01.29) JP 2000262205 A (2000.09.26) KR 100431496 B1 (2004.05.03)

Effect of Trehalose on the Rheological Properties of Dough for Bread, Young - Ja Kim and others 3. 2014.06. Korean Journal of Food Science and Technology, 46, 3, p 341-346. The Effect of Milk Protein - Gum Composites on the Physical Properties of Baking Dough and the Aging of Bread, Yoon Young et al. 2006. Korean Society of Food Storage and Recreation Vol. 13, No. 1.

Accordingly, the present inventor has intensively focused on solving the limitations and problems of the conventional bread aging delay method by considering the above-mentioned matters in a comprehensive manner, thereby maintaining a soft, moist and edible texture for a long time, In order to develop a new baking tongue tangmong which can exert the effect of extending the best before date as well as improving the excellent taste and flavor, When dipped in a solution and aged at a low temperature for a certain period of time, the moisture retaining ability and absorbability are high and the stretchability is good, and the texture of the bread is much softer and moisturized while being chewy and dewy, and the aging is slow and the softness is maintained for a long time Extend the freshness period, and activate the gluten formation of the dough, Check is in, and thereby completing the present invention to invent as a result.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method of manufacturing a bean sprout capable of improving the texture and volume of bread.

It is another object of the present invention to provide a method for manufacturing a bean sprout capable of prolonging the shelf life of bread.

Herein, the technical object and object to be solved by the present invention are not limited to the technical object and purpose mentioned above, and another technical object and purpose not mentioned can be understood by those skilled in the art from the following description.

According to an aspect of the present invention, there is provided a method for producing a flour dough comprising the steps of: (A) mixing and heating wheat flour, sugar, salt, and water to prepare a gelatinized wheat flour dough; (B) a step of mixing an at least one of whipped cream, egg white, and trehalose with rice flour to prepare an immersion solution; (C) immersing the gelatinized dough in the immersion solution at a temperature of 1 to 10 ° C, And aging for 18 to 48 hours under an ambient condition of 80 + -5%. The present invention also provides a method for manufacturing a tin seed.

Accordingly, the present invention is intended to provide a food product which is soft, moist and gentle when applied to baking for a long period of time, and has an aging effect, an excellent volume, an improved flavor, and an effect of extending the best before date .

Here, in the preferred embodiment of the present invention, in the step (A), the luxury dough comprises 18 to 22 parts by weight of flour, 1 to 1.5 parts by weight of sugar, 1 to 1.5 parts by weight of salt and 18 to 22 parts by weight of water at 90 to 95 캜 And the like.

Further, in a preferred embodiment of the present invention, in the step (B), the immersion solution includes 4.5 to 5.5 parts by weight of fresh cream, 4.5 to 5.5 parts by weight of egg white, 1.8 to 2.2 parts by weight of trehalose and 0.6 to 1 part by weight of rice flour , 11 to 13 parts by weight of fresh cream and 0.6 to 1 part by weight of rice flour, or 11 to 13 parts by weight of the total egg yolk and 0.6 to 1 part by weight of rice flour, so that water retention and absorbability are high, It is much soft and moist, and it is not only chewy, but it is easy to digest and absorb. It is also slow to aging and keep soft texture for a long time, thus prolonging the regular season and increasing the cost (volume) by activating the gluten formation of the dough A good quality bread having an excellent volume can be obtained.

An embodiment of the present invention having the means and structure for solving the above-mentioned object and the technical object of the present invention is a method for producing a dough by dipping the dough into a dipping solution and aging at a low temperature for a predetermined time, It is possible to obtain a dough with a high moisture retention and absorbability when it is applied to a baking state, and the bread having a good stretchability has a much smoother texture of the bread, and is not only chewy and chewy, but also easy to digest and absorb, By maintaining the texture for a long time, it is possible not only to prolong the freshness period but also to increase the cost (volume) by activating the gluten formation of the dough, so that a good quality bread having a good volume can be obtained.

Here, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the description of the claims.

FIGS. 1A to 1D are graphs showing measurement of the degree of senescence of bread prepared according to Example 1 of the present invention.
FIGS. 2A to 2D are graphs showing measurement of the degree of senescence of a bread prepared according to Comparative Example 1 of the present invention. FIG.

Hereinafter, embodiments according to the present invention will be described more specifically with reference to the accompanying drawings.

Prior to this, the following terms are defined in consideration of the functions of the present invention, and they are to be construed to mean concepts that are consistent with the technical idea of the present invention and interpretations that are commonly or commonly understood in the technical field of the present invention.

In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.

In addition, when a part includes an element, it does not exclude other elements unless specifically stated otherwise, but may include other elements.

< Tin  Manufacturing method>

(A) Production of luxury dough

Mix and heat the flour, sugar, salt, and water to make a gelatinized wheat flour dough.

In this case, the batter is a constant dough weight, and 1 to 1.5 parts by weight of sugar, 1 to 1.5 parts by weight of sugar and 18 to 22 parts by weight of water (hot water) at 90 to 95 캜, based on 18 to 22 parts by weight of wheat flour, The mixture is mixed in a first stage (low speed) for about 2 minutes, then mixed again in second stage (medium speed) for about 24 minutes, and the dough temperature is preferably maintained at 30 to 36 ° C .

Here, when the flour is prepared by mixing 18 to 22 parts by weight of flour, 1 to 1.5 parts by weight of sugar and 1 to 1.5 parts by weight of salt into water (hot water) at 90 to 95 캜, the dough is hardened easily like a jelly, It can not be solved and since the amount of water is large, the addition amount of wheat flour must be increased in the production of dough, so that the aging time may be shortened.

(B) Preparation of immersion solution

At least one of whipped cream, egg whites, and trehalose is mixed with rice flour to form an immersion solution.

At this time, it is preferable to mix 4.5 to 5.5 parts by weight of fresh cream, 4.5 to 5.5 parts by weight of egg white, 1.8 to 2.2 parts by weight of trehalose with 0.6 to 1 part by weight of rice flour into a kneader and mix for about 2 minutes in the first stage.

In this case, fresh cream contains casein and whey, which increases water absorption rate and increases taste. The egg liquor contains lecithin and acts to delay aging by emulsifying action. Trehalose has moisture retaining ability, heat stability, And reducing sugar to prevent aging of starch and improve the shelf life. Rice flour contains amylopectin, which helps to make chewy texture and smooth and tangy taste.

If the proportion of fresh cream and egg whites exceeds 5.5 parts by weight, the dough is hardened and difficult to knead, and the mechanical workability such as division and molding can be significantly lowered. If it is less than 4.5 parts by weight, the dough can not be completely dipped Not only that, but also the taste that is compliment can be remarkably lowered.

If the ratio of the rice flour exceeds 1 part by weight, the oven spring, in which the volume of the dough is rapidly increased during firing in the oven, is greatly increased. However, If it is less, the texture of chewy may be somewhat weak.

If the ratio of trehalose is more than 2.2 parts by weight, the sugar content of the bread may be excessively high. If the proportion of trehalose is less than 1.8 parts by weight, the moisturizing effect may be deteriorated.

On the other hand, fresh cream can be applied by adopting, for example, a product name of Baines whipped cream (oil cream, carrageenan, glycerin fatty acid ester) of CANDIA (France), Trehalose inhibits the aging of starch to improve shelf life, For example, trehalose, a natural disaccharide produced by Hayashibara (Japan) Co., Ltd., can be used as an example having an effect of making the texture crisp and moist.

In addition, rice flour has adopted, for example, soybean food (Korea) product name gold strong rice flour (rice, gluten, vegetable cream (palm oil, salt, soybean, milk), modified starch, white sugar, glucose, dextrin, .

This immersion solution completely hydrates the gelatinized dough after the gelatinization process to weaken the binding force due to the swelling of the starch particles. That is, it softens the dough and increases the moisturizing effect. When applied to baking, it has high moisture retention and absorbability, The texture is much softer, moist and chewy, and it is easy to digest and absorb, and it is possible to extend the aging as much as possible.

In another embodiment of the immersion solution, 11 to 13 parts by weight of fresh cream and 0.6 to 1 part by weight of rice flour are added to a kneader and mixed in a first stage for about 2 minutes, or 11 to 13 parts by weight of egg yolk and rice flour 0.6 to 1 Weight portion may be put into a kneader and mixed in a first stage for about 2 minutes.

(C) Production of tangles

The dough is immersed in the immersion solution and aged for 18 ~ 48 hours in the refrigerator keeping the ambient condition of 1 ~ 10 ℃ and relative humidity 80 ± 5%.

At this time, the dough is immersed in an immersion solution contained in a sealed container, sealed so that moisture does not evaporate, and then put in a refrigerator and matured at a low temperature to prevent condensation of water.

If the temperature for aging is less than 1 占 폚, the rate at which the immersion solution penetrates into the sweetened dough is slowed down so that it is not sufficiently softened and it may be difficult to realize a soft texture. When the temperature exceeds 10 占 폚, softening of the dough becomes accelerated, The texture of chewy can be changed by changing.

If the aging time is less than 18 hours, aging will not occur sufficiently, and the flavor will be lowered and the aging speed can be accelerated. If the aging time is longer than 48 hours, the surface will evaporate rapidly due to the drying of the surface, Can be significantly reduced.

These tangles are obtained by dipping the luxurious dough which has undergone a luxurious process in a dipping solution and aging at a low temperature for a certain period of time to obtain a fully hydrated dough. When applied to baking, it has high water retention and absorbability and high elongation The texture of the bread is much smoother, and it is not only chewy, but it also helps to prevent digestion and absorption. It also keeps the soft texture for a long time by slowing the aging speed, It is possible to obtain a good quality bread having a maximum yield and an excellent volume by increasing the cost (volume) by activating the gluten formation involved in the chewy texture.

< Dough  Manufacturing method>

A baking dough can be manufactured by using the tin produced by the above-described method for producing a bean sprout.

Here, the duplicated description of the same parts as those of the above-described method for manufacturing a tongue is omitted.

(D) Preparation of polish species

Flour, dry yeast, baking improver, and water are mixed and kneaded. The mixture is then fermented for 3 to 4 hours under an atmospheric condition of 27 ± 1 ° C. and a relative humidity of 80 ± 5% to form a poolish sour. I make it.

At this time, the dough combination is a constant dough weight and is prepared by adding 0.6 to 1 part by weight of dry yeast, 0.2 to 0.4 parts by weight of bread improver, and 31 to 35 parts by weight of water based on 58 to 62 parts by weight of wheat flour The resulting mixture was mixed for about 3 minutes at the first stage and mixed for about 2 minutes at the second stage. The resultant mixture was put into a fermenter maintaining the atmospheric condition of 27 ± 1 ° C. and a relative humidity of 80 ± 5% It is preferable to ferment for ~ 4 hours.

If the atmospheric condition for fermentation is less than 26 ° C and the relative humidity is less than 75%, the fermentation will not occur. If the temperature exceeds 28 ° C and the relative humidity exceeds 85%, the fermentation may occur. If fermentation is carried out for more than 4 hours, the acidity will drop and the fermentation will not be good enough, resulting in a sour taste.

(E) Dough production

The mixture of flour, sugar, salt, dry yeast, baking improver, emulsifier, butter and water is added to the mixture of tang and polish, and the mixture is kneaded for 10 to 20 minutes at 27 ± 1 ° C. and 80 ± 5% I make a douche.

At this time, the kneading mixture is a constant dough weight, and 93 to 95 parts by weight of polish type, 18 to 22 parts by weight of wheat flour, 6 to 8 parts by weight of sugar, 0.6 to 1 part by weight of salt based on 53 to 55 parts by weight of tin, 0.3 to 0.5 parts by weight of dry yeast, 0.3 to 0.5 parts by weight of a baking improver, 0.2 to 0.4 parts by weight of an emulsifier and 4 to 6 parts by weight of water. The resulting mixture is put into a kneader, mixed in a first stage for about 4 minutes, The mixture was further mixed in a second stage for about 2 minutes and then mixed with 6 to 9 parts by weight of butter and further mixed in a first stage (low speed) for 3 minutes and then mixed in a second stage (medium speed) for 5 minutes. It is preferable to put it in a reservoir maintaining the atmosphere condition of 80 ± 5% of humidity and to stop for 10 to 20 minutes.

In addition, the dough mixture is sealed in an airtight container so that moisture does not evaporate, and then put into a storage tank for fermentation, thereby preventing moisture condensation.

Preferably, the tin species are uniformly blended at a weight ratio of at least 0.55 based on the polish species 1 standard. If the weight ratio of the tangles is less than 0.55 as compared with the polish type 1 standard, the swelling increases, the porosity becomes larger, and the firmness of the bread is lowered so that the texture of the bread is lowered. When the content exceeds 0.6, the swelling power is lowered so as to affect the soft texture, but the viscoelasticity is too high. Lt; / RTI &gt;

In addition, when the composition ratio of the flour to the tin and the polish is less than 18 parts by weight, the gluten protein is denatured due to excessive production of organic acids and low pH during baking, resulting in deterioration of gas capturing ability and structure forming ability and poor fermentability. And if it is added in an amount exceeding 22 parts by weight, the fermentation power of the bread may be weak and the cost may be reduced and the aging speed may be accelerated.

For example, when the content of tang paper is more than 55 parts by weight, the cochiness increases, but the volume (volume) is small, the inner surface becomes rough, and the aging speed can be accelerated. In addition, when the mixing ratio of the tangier is higher than that of the polish, the dough tends to become a dough, so that when the firing is performed, the moisture does not fall much and the shrinkage of the side of the bread dents is caused.

 If the amount of the polish paper exceeds 95 parts by weight, the volume and inner surface of the bread are satisfactory, so that the softness and aging of the bread are slowed down, but the texture of the chewy rice can be significantly reduced.

The blending ratio is about 65 to 68% by weight based on 100% by weight of the whole flour, and the dough is kneaded.

On the other hand, the dry yeast that enters the polish type and dough manufacturing process can be applied, for example, by employing semi-dry yeast of Larsaf (France), and the baking improver is, for example, S- It is desirable to adopt and apply it.

Other examples of the baking improver include 1 to 5 parts by weight of seaweed calcium, 15 to 30 parts by weight of a powdery preservative, 0.1 to 1 part by weight of vitamin C, 0.1 to 1 part by weight of hemicellulase, 0.01 to 1 part by weight of alpha amylase 0.01 0.1 to 10 parts by weight of an isolated soybean protein, 0.1 to 1 part by weight of an inactivated yeast and 0.01 to 0.1 part by weight of lipase, You can also take it from a craft.

It is desirable to use wheat flour in consideration of gluten content.

&Lt; Bread production method >

The bread can be prepared using the dough prepared by the dough production method as described above.

Here, the same parts as those of the above-described dough manufacturing method in the bread making method will not be described.

(F) Segmentation and intermediate fermentation

The dough that has undergone the dough and fermentation process is divided into a predetermined size (1000 g) to meet the characteristics of the bread, degassed and placed in a fermentation chamber or fermenter at 26 to 28 ° C and 70 to 80% Ferment for 20 minutes.

(G) Forming and secondary fermentation

Segmentation and intermediate fermentation process The rough dough is shaped and shaped in the shape and shape of the bread, and fermented in a fermenter at 33 to 37 ° C and 80 to 90% relative humidity at 55 to 60 minutes. Through this process, the volume is increased and the texture of the bread is changed smoothly.

(H) Burning

The dough that has undergone molding and secondary fermentation is placed in an oven preheated at 170 to 220 ° C and 190 to 230 ° C, and baked for 33 to 38 minutes. The dough is then cooled at room temperature for 120 minutes and cooled.

&Lt; Examples 1-3 > - Dough and bread preparation -

As shown in the following Table 1, the dough was prepared according to the dough and bread making method described above by varying the blending ratios of the ingredients and ingredients, and baked and cooled to prepare bread.

Namely, the tin seed, the polish seed and the wheat flour were mixed for 4 minutes at the first stage, 2 minutes at the second stage, 3 minutes at the first stage, and 5 minutes at the second stage after mixing the same with the mixing ratio shown in Table 1 The kneaded mixture was kneaded so that the temperature of the final dough was 27 to 28 ° C, and the kneaded product was placed in a storage room at 27 ± 1 ° C and 75% relative humidity for 15 minutes. The dough was then divided into 170-350 g, rounded, and subjected to intermediate fermentation at 27 ± 1 ° C and 75% relative humidity for 15 minutes. After the middle fermentation, the dough was panned by pouring into a pan, molded into a pan, and fermented for 60 minutes in a fermenter having a temperature of 38 ± 1 ° C and a relative humidity of 80 to 85%. The fermented dough was baked in a techno oven at 175 ° C and 200 ° C for 34 minutes. The baked bread was taken out of the breadcrumbs and cooled to room temperature at 32 ° C.

In this case, 5 parts by weight of fresh cream, 5 parts by weight of egg white, and 2 parts by weight of trehalose were added to a kneader together with 0.8 part by weight of rice flour in an immersion solution prepared by mixing in a first stage for about 2 minutes The dough was immersed in a refrigerator maintained at 1 to 10 ° C and 80 ± 5% relative humidity (ambient condition / atmosphere) and aged for 33 hours.

1 part by weight of sugar, 1 part by weight of salt and 20 parts by weight of water (hot water) of 90 to 95 캜 were put into a kneader and kneaded in a kneader at about 1 (low speed) to about 2 Min, and then mixed again in the second stage (middle speed) for about 24 minutes, and the dough temperature was maintained at 30 to 36 ° C.

12 parts by weight of fresh cream was added to a kneader together with 0.8 parts by weight of rice flour, and the dough was immersed in an immersion solution prepared by mixing for about 2 minutes in a first stage. And kept in an atmospheric condition of relative humidity 80 ± 5%, and aged for 33 hours.

1 part by weight of sugar, 1 part by weight of salt and 20 parts by weight of water (hot water) of 90 to 95 캜 were added to a kneader, and about 2 Min, and then mixed again in the second stage (middle speed) for about 24 minutes, and the dough temperature was maintained at 30 to 36 ° C.

12 parts by weight of the egg yolk was added to the kneader together with 0.8 parts by weight of the rice flour, and the mixture was immersed in the immersion solution prepared by mixing the mixture in the first stage for about 2 minutes, , A relative humidity of 80 ± 5%, and aged for 33 hours.

1 part by weight of sugar, 1 part by weight of salt and 20 parts by weight of water (hot water) at 90 to 95 캜 were put into a kneader, and about 2 Min, and then mixed again in the second stage (middle speed) for about 24 minutes, and the dough temperature was maintained at 30 to 36 ° C.

Materials and components Example 1 (g) Example 2 (g) Example 3 (g) Immersion pot 54.8 54.8 54.8 Polish species 94.1 94.1 94.1 flour 20 20 20 Sugar 7 7 7 Salt 0.8 0.8 0.8 Dry East 0.4 0.4 0.4 Baking improver 0.4 0.4 0.4 Emulsifier 0.3 0.3 0.3 water 5 5 5 butter 8 8 8

That is, the components of the immersion solution required in the process of making the tin species (immersion tin species) in Examples 1 to 3 were tested in different ways.

On the other hand, tin and polish were mixed with the rest of the materials after the flour was mixed and fermented so that the mixing ratio of the tin species, the polish seed and the flour was suitable for the mass production of the baking, and 20 parts by weight of the flour contained in the tin 60 parts by weight of wheat flour contained in the polish bush and 20 parts by weight of wheat flour were combined in an amount of 100 parts by weight.

&Lt; Comparative Examples 1 to 3 > - Dough and bread preparation -

The dough was prepared at the blending ratios shown in Table 2 below, and the bread was prepared in the same manner as in the division, intermediate fermentation process, molding, secondary fermentation process and firing process of the above-described bread making method.

At this time, the dough of Comparative Example 1 was prepared by omitting only the step of immersing the dough in the dough solution in the dough production method described above, and the rest in the same manner.

That is, 1 part by weight of sugar, 1 part by weight of salt and 20 parts by weight of water (hot water) of 90 to 95 ° C were added to a kneader in 20 parts by weight of flour based on Comparative Example 1, (Medium speed) for about 24 minutes, and the dough temperature was maintained at 30 to 36 ° C.

The doughs of Comparative Examples 2 and 3 were different only in aging time and the rest were manufactured in the same manner as in Example 1 described above.

That is, 5 parts by weight of fresh cream, 5 parts by weight of egg whites, and 2 parts by weight of trehalose were added to a kneader together with 0.8 part by weight of rice flour, and the mixture was stirred for about 2 minutes in a first step. The dough was immersed in a refrigerator maintained at 1 to 10 ° C and 80 ± 5% relative humidity (ambient condition) and aged for 15 hours.

1 part by weight of sugar, 1 part by weight of salt and 20 parts by weight of water (hot water) of 90 to 95 캜 were put into a kneader and kneaded in a kneader at about 1 (low speed) to about 2 Min, and then mixed again in the second stage (middle speed) for about 24 minutes, and the dough temperature was maintained at 30 to 36 ° C.

5 parts by weight of fresh cream, 5 parts by weight of turpentine and 2 parts by weight of trehalose were added to a kneader together with 0.8 part by weight of rice flour, followed by mixing in a first stage for about 2 minutes to obtain a tin The dough was immersed in a refrigerator maintained at atmospheric conditions of 1 to 10 DEG C and 80 to 5% relative humidity and aged for 51 hours.

1 part by weight of sugar, 1 part by weight of salt and 20 parts by weight of water (hot water) of 90 to 95 캜 were put into a kneader, and about 2 Min, and then mixed again in the second stage (middle speed) for about 24 minutes, and the dough temperature was maintained at 30 to 36 ° C.

material Comparative Example 1 (g) Comparative Example 2 (g) Comparative Example 3 (g) Luxury dough / tongue 42 (luxury dough) 54.8 (dip tanks) 54.8 (dip tanks) Polish species 94.1 94.1 94.1 flour 20 20 20 Sugar 7 7 7 Salt 0.8 0.8 0.8 Dry East 0.4 0.4 0.4 Baking improver 0.4 0.4 0.4 Emulsifier 0.3 0.3 0.3 water 5 5 5 butter 8 8 8 whipping cream 5 Total volume 5 Trehalose 2 Rice flour 0.8

&Lt; Evaluation test >

(1) Measurement of texture of bread

The hardness, resilience and cohesivens of the bread were measured using a rheometer (sun scientific, CR-100, Japan). At this time, the texture was measured by using a cylindrical probe having a diameter of 20 mm and compressing to 10 mm at a speed of 0.5 mm / sec.

The degree of senescence was measured according to the hardness values of the samples cut into pieces of about 7.5 cm x 7.5 cm x 1.5 cm after cooling the baked baked bread according to the above Examples 1 to 3 and Comparative Examples 1 to 3 at room temperature for 3 hours, And stored for 24 hours, and the hardness values for 4 days were measured five times at intervals of one day. The results are shown in the following Table 3 as average values. Particularly, Example 1 is shown in Figs. 1A to 1D and Comparative Example 1 is shown in Figs. 2A to 2D.

division Aging (g / cm3) Stability (%) Cohesiveness (%) time 1 day 2 days 3 days 4 days 1 day 1 day Example 1 334.00 520.00 700.00 880.00 0.250 + - 0.98 0.494 0.25 Example 2 436.00 592.00 756.00 934.00 0.234 + 0.18 0.435 0.15 Example 3 448.00 634.00 822.00 1042.00 0.238 ± 0.63 0.428 + 0.15 Comparative Example 1 540.00 808.00 1082.00 1364.00 0.128 ± 1.32 0.313 + - 0.70 Comparative Example 2 502.00 734.00 960.00 1188.00 0.149 0.22 0.352 + 0.65 Comparative Example 3 422.00 654.00 864.00 1084.00 0.150 + 1.14 0.330 0.20

As shown in Table 3 above, the results are summarized as follows: Examples 1 to 3 showed lower degree of aging and higher stability and cohesiveness than Comparative Examples 1 to 3. Especially, as storage period was longer, there was a significant difference. Thus, it can be seen that the aging speed of Examples 1 to 3 is much slower than that of Comparative Examples 1 to 3, and thus the internal bonding force of the bread tissue is increased, so that it is not easily broken, maintains elasticity, and is smooth and resilient.

In Comparative Example 2, the softening was not completed in a state in which the immersion solution was not completely absorbed in the dough, and the degree of senescence was higher than that of Example 1. In Comparative Example 3, the moisture was rapidly evaporated The senescence value was higher than that of Example 1, and the senescence was quick.

(2) Moisture measurement of bread

The moisture content of the bread was measured using a moisture analyzer (Moisture Analyzer MX-50, manufactured by AND Co., Japan). The bread baked according to Examples 1 to 3 and Comparative Examples 1 to 3 was cooled at room temperature for 3 hours, and the moisture content of the crumb portion excluding the husks of the sample (5 g) After 24 hours of storage, the water content was measured repeatedly for 5 days in 3 days at 1 day intervals. The results are shown as average values in Table 4 below.

Time / Time Daily moisture content (%) Second Day Moisture% (%) Day 3 moisture content (%) Example 1 40.96 40.42 39.98 Example 2 40.32 39.66 39.24 Example 3 40.65 39.50 38.74 Comparative Example 1 39.46 39.11 38.09 Comparative Example 2 39.84 39.41 39.04 Comparative Example 3 39.71 39.38 38.68

As shown in Table 4 above, the results are summarized as follows. Comparing the results of Examples 1 to 3, the water content (moisture retaining power) is higher than that of Comparative Examples 1 to 3, and moisture is retained even after the lapse of time.

That is, the moisture content is closely related to the aging of the bread, which is different depending on the components of the immersion solution required in the process of producing the tang, and especially when the cream and the turmeric liquid are both contained, a moisturizing texture can be obtained.

(3) Sensory evaluation of bread

The breads prepared according to Examples 1 to 3 and Comparative Examples 1 to 3 were cooled to 35 ° C at room temperature for 1 hour, and then subjected to sensory evaluation with a sample cut into a cubic shape with the husks removed to calculate an average value per item Respectively.

The sensory evaluation participants were 30 consecutive baking trainees who were selected by taking into consideration health, reliability, and interest in the experiment. After thoroughly educating them about the purpose of the experiment and the evaluation method, sensory evaluation was performed.

The order of sampling was to eat one sample, evaluate the sample, and then rinse mouth thoroughly with bottled water. After a few seconds, another sample was sampled and evaluated.

The rating is good (5 points), good (5 points) for each item of bread's consistency, moistness, taste, flavor and overall preference 4 points), normal (3 points), bad (2 points), and very bad (1 point)}, and the smell and color were evaluated first. The results are shown in Table 5 below.

Category / Item Softness Moistness flavor zest Comprehensive preference map Example 1 4.55 ± 0.50 4.85 ± 0.20 4.35 0.50 4.63 ± 0.50 4.70 + - 0.50 Example 2 4.42 ± 0.50 4.60 0.50 4.25 + - 0.50 4.35 0.50 4.45 ± 0.50 Example 3 4.38 + - 0.50 4.65 ± 0.50 4.20 ± 0.50 4.45 ± 0.50 4.50 ± 0.50 Comparative Example 1 4.00 0.82 4.05 ± 0.50 4.05 ± 0.50 4.00 0.20 4.10 ± 0.82 Comparative Example 2 4.10 ± 0.50 4.10 ± 0.50 4.03 + - 0.50 4.05 ± 0.50 4.12 ± 0.50 Comparative Example 3 3.98 ± 0.75 4.05 ± 0.50 4.01 ± 0.50 4.10 ± 0.80 4.10 ± 0.50

As shown in Table 5 above, Examples 1 to 3 were more preferable than Comparative Examples 1 to 3 in all items such as texture (softness and moistness), taste, flavor and overall preference, and in particular, It can be understood that the evaluation of softness and moistness of Examples 1 to 3 is much higher than those of Comparative Examples 1 to 3, and therefore, the product is excellent in taste and palatability.

As such, the present invention can obtain a dough in a state softened by complete hydration by using a tin made by dipping the dough in a dipping solution at a low temperature for a certain period of time, And high absorbency and good extensibility, so that the texture of the bread is much smoother, and it is not only chewy and chewy while moisturizing, it has an effect of easy digestion and absorption.

In addition, since the aging of bread is slow, it keeps the chewy texture for a long time while soft and moist, enhances the activity of the yeast, smoothes the gluten formation, increases the expense of the fermentation and increases the cost, and has a particularly favorable effect on the bread volume, texture and sensory quality It is advantageous especially for mass production method.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It will be apparent to those skilled in the art that the present invention can be widely applied.

Therefore, it is to be understood that modifications and variations of the features of the present invention are intended to be included within the spirit and scope of the present invention.

In addition, the dough according to the present invention can be applied to various breads including breads, morning bread, and the type of bread. Examples of other breads here include soft rolls such as butter rolls, hot dog rolls and dinner rolls, hard rolls such as Kaiser rolls, and rye bread, wholegrain bread (graham bread), sweet rolls, Denisipstry, Japanese confectionery breads such as stollen, brioche and croissant, Japanese confectionery breads such as anan-loin, jam bread, and cream bread, and deep-fried breads such as curry bread, pyrochuki, and donuts.

Claims (3)

A method for manufacturing a water roux starter comprising the steps of:
(A) The process of making gelatinized wheat flour dough by mixing wheat flour, sugar, salt and water and applying heat
(B) 4.5 to 5.5 parts by weight of fresh cream, 4.5 to 5.5 parts by weight of egg white, 1.8 to 2.2 parts by weight of trehalose and 0.6 to 1 part by weight of rice flour are mixed to prepare an immersion solution
(C) a step of sealing the encapsulated dough in a dipping solution containing the encapsulated container and aging the dough in an ambient condition at a temperature of 1 to 10 ° C and a relative humidity of 80 ± 5% for 18 to 48 hours
The method according to claim 1,
In the (A) step,
18 to 22 parts by weight of wheat flour, 1 to 1.5 parts by weight of sugar, 1 to 1.5 parts by weight of salt and 18 to 22 parts by weight of water at 90 to 95 占 폚.
delete

Images