KR101893496B1 - Brioche bread containing a soft picture and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a briochebread which is prepared in a form containing a filling material such as milk cream, butter cream, caramel cream and the like, The present invention relates to a briochebread which is produced in the form of being manufactured in such a form that a soft germable paper is prepared and then a filling material such as a milk cream, a butter cream, a caramel cream or the like is contained in the germ, Can provide a brioche bread that can feel the sweet flavor of the food. In addition, by forming a convexo-concave on the side surface of the outer surface of the brioche bread, expressing a shape spreading out the bread, it is possible to give a visual image to the consumer and improve the preference degree.

Description

Technical Field [0001] The present invention relates to a brioche bread containing a soft cream and a manufacturing method thereof,

The present invention relates to a briochebread which is manufactured in such a form that a packing material such as milk cream, butter cream, caramel cream, The present invention relates to a briochebread including a soft cream which improves palatability by giving a visual image to a consumer by expressing an outgoing shape and a manufacturing method thereof.

The diet of modern people is gradually becoming westernized and diversified, and the consumption of bread is steadily increasing due to the nuclear family or the daily life of busy modern people.

In general, bread is made by adding salt, sugar, oil, baking powder or yeast to the grain powder, kneading it, fermenting it, then bloating, and baked or steamed food. Flour is often used as a main ingredient, but it can be produced using a variety of grain flour such as barley, rye, corn, buckwheat, and rice.

For example, it is possible to produce baked bread by expanding the gluten in the dough produced by mixing basic materials such as grain powder, yeast, water, and salt with a kneader, expanding it by fermentation of yeast, Various types of bread can be produced depending on the difference in shape, fermentation and baking.

Breads can be roughly divided into fermented bread (yeast bread) which is slowly fermented in the yeast and quick-breaded bread which is rapidly bloomed by baking powder. Among them, the fermented bread is a mixture of sugar, shortening, butter, Powdered milk, yeast, and salt are added to knead it to make it inflated. Calcium carbonate is added to control acidity, and vitamin B1 and lysine are added to fortify nutrition. The thus-fermented bread is divided into a certain size using a dividing machine, stretched out, drawn out of gas, shaped, expanded in a furnace, and baked.

In terms of nutritional aspects, carbohydrate is the main ingredient, so it is valuable as a calorie food. Protein is much more than rice. However, wheat flour lacks essential amino acid such as lysine. In order to make bread as a stock, High-content vegetables, protein, and fat-rich meat must be consumed together.

A commonly known method of producing bread is classified into a straight dough method and a sponge and dough method. In a small-scale factory, a window bakery, and an in-store bakery, (straight dough method), and in large-scale factories, bread can be produced using the sponge and dough method.

In detail, the Straight dough method is to mix all the ingredients needed to make a product into a mixer and knead, mixing the dough until it is soft, dry and elastic. In short, it is basically a method of manufacturing bread by measuring material → dough → first fermentation → subdividing (dividing into one portion) → molding → second fermentation → baking → cooling.

In the direct method, all of the bread ingredients are simultaneously injected and mixed to prepare bread dough and fermented to produce bread. The bread dough can be produced in a short time with a small force, and the fermentation process can be fully performed However, once the ingredients are kneaded, it is impossible to add the ingredients in the bread making process, and it is difficult to control the properties of the dough. The reliability of the product quality may deteriorate due to fluctuations.

Also, the Sponge and dough method is called "doughing" the first dough by "sponge" the second dough by dispensing the whole material, mixing twice, and giving the fermentation step twice, It is a method of producing bread by measuring the material → primary mixing (sponge manufacturing) → primary fermentation → secondary mixing (dough making) → secondary fermentation → baking → cooling.

As described above, bread prepared by mixing water, salt, yeast or baking powder with kneaded wheat flour using a direct method or a medium-sized wheat flour, and kneading and baking or steaming the wheat, wheat, corn, rye Brioche, one of these many bread types, sums up the content of butter and eggs in the yeast bread dough and sows it. It is French traditional bread which has sweetness.

Generally, Brioche kneads 1 kg of flour with about 500 to 750 g of butter. At this time it belongs to the Viennoiserie due to the yeast contained in the dough but because of the high and buttery taste contained in the dough and the texture of flakes on the prepared bread surface, .

Brioche is divided into various types according to region and shape taste. For example, Brioche de Vendee, a three-pronged Brioche dough with a braid shape like hair, a dough made into a small ball shape (Brioche a tete) shaped like a snowman's head, Brioche nantree in the form of a square loaf, Brioche mousseline in the form of an elongated cylinder, ), And the Main de saint agathe (4 to 5 fingers), which symbolizes the hands of Saint and Agata.

Patent No. 0885168 (2009.02.17), which is related to conventional brioche, is a process for producing a pH-controlled hosepoi, which is used to produce a hopper liquid to form a dough, followed by a fermentation process To improve the odor that may be generated during the fermentation process and to produce brioche dough after manufacturing the hopper liquid through the various fermentation processes of the hippo species to provide brioche bread containing a new taste and flavor to the consumer A method for producing brioche using a fermentation of a hopper liquid is proposed.

However, the conventional brioche has a high content of eggs and butter, so that it has a soft texture and a fine flavor. However, since the water content is low, there is a problem that the palatability of the consumer is deteriorated due to the texture.

Registration No. 0885168 (Feb. 17, 2009)

The present invention relates to a method for producing a soft dough by increasing the content of butter and egg in a bread dough and preparing a soft dough by adding baking ingredients such as milk cream, butter cream and caramel cream, And a method for producing the same.

In order to achieve the above-mentioned object, an embodiment of the present invention is characterized by comprising: a casing including a grain powder; And a filler formed inside the shell, wherein the filler comprises at least one selected from milk cream, butter cream, caramel cream, caramel color, and caramel sauce.

Preferably, the brioche bread may comprise 50 to 60 parts by weight of the filler based on 100 parts by weight of the shell and 100 parts by weight of the shell.

Wherein said envelope comprises: a main material comprising at least one selected from among wheat flour, rye flour, rice flour and barley flour, and water; And at least one material selected from the group consisting of salt, sugar, yeast, baking improver, egg, butter, butter cream, and skim milk. More preferably, 100 parts by weight of wheat flour and 100 parts by weight of wheat flour 30 to 40 parts by weight of salt, 1 to 2.5 parts by weight of salt, 15 to 21 parts by weight of sugar, 2 to 4 parts by weight of yeast, 1.5 to 3 parts by weight of baking improver, 20 to 35 parts by weight of egg, 20 to 40 parts by weight of butter, 1 to 5 parts by weight of milk powder.

The filler preferably comprises 3 to 10 parts by weight of a caramel sauce and 0.1 to 1 part by weight of a caramel coloring agent based on 100 parts by weight of milk cream and 100 parts by weight of the milk cream.

Another embodiment of the present invention is a process for the production of briochebreads comprising a soft cream comprising the steps of: selecting a main ingredient comprising cereal flour and water and a salt, sugar, yeast, bread improver, egg, butter, butter cream and skim milk A material preparing step of preparing one or more materials by metering; A kneading step of mixing the prepared main material and the raw material to prepare a raw material; A kneading step of mixing the prepared main material and the raw material to prepare a raw material; A molding step of wrapping the filling material in the form of a raw material and molding the filling material in the form of the filling material in the raw material; A fermentation step of fermenting the shaped raw material; And baking the fermented raw material to produce a briochebread having a form in which an in-shell filler is formed, wherein the filler is at least one selected from milk cream, butter cream, caramel cream, caramel color, and caramel sauce . ≪ / RTI >

A freezing step of freezing the shaped raw material between the molding step and the fermentation step at 0 to -35 占 폚 for 30 to 40 minutes; And a defrosting step of defrosting the frozen raw paper at 15 to 25 DEG C between the freezing step and the fermentation step.

Wherein the preparation of the material comprises 30 to 40 parts by weight of water, 1 to 2.5 parts by weight of salt, 15 to 21 parts by weight of sugar, 2 to 4 parts by weight of yeast, 1.5 to 4 parts by weight of wheat flour, 20 to 35 parts by weight of eggs, 20 to 40 parts by weight of butter, and 1 to 5 parts by weight of skim milk powder are preferably metered.

The kneading step of mixing the materials prepared in the material preparing step may be performed by mixing the main ingredients including the flour and water prepared by metering and the raw materials including salt, sugar, yeast, baking improver, egg, butter and skim milk at 20 to 24 ° C The mixture can be homogeneously mixed for 10 to 20 minutes to prepare a dough.

Wherein the forming step comprises: a dividing step of dividing the produced raw paper and rounding the produced raw paper; A resting step of leaving the rolled raw paper for 10 to 20 minutes; A depositing step of removing the filler in a predetermined amount; And 50 to 100 parts by weight of the green body, 50 to 100 parts by weight of the green body, 50 to 50 parts by weight of the green body, and 50 to 50 parts by weight of the green body, 60 parts by weight of the composition is placed in the raw paper and wrapped around the inside of the cover.

The filling may include at least one selected from milk cream, butter cream, caramel cream, caramel color and caramel sauce.

Wherein the filling comprises a bathing step of boiling a caramel sauce; Preparing a filling material by weighing milk cream, caramel sauce and caramel colorant in a predetermined amount; And a mixing step of mixing the metered milk cream, caramel sauce and caramel coloring in the filling preparation step.

In detail, in the filling preparation step, 3 to 10 parts by weight of a caramel sauce and 0.1 to 1 part by weight of a caramel coloring matter are metered and prepared on the basis of 100 parts by weight of milk cream and 100 parts by weight of the milk cream, A first mixing step of mixing a portion of the milk cream metered in the filling preparation step; Mixing a portion of the mixed milk cream with a caramel sauce and a caramel coloring; And a third mixing step of mixing the mixed mixture in the second mixing step with the rest of the milk cream measured in the filling preparation step.

Through the above fermentation step, the molded raw paper is fermented at a temperature of 29 to 36 ° C for 50 to 90 minutes, and then the fermented raw paper is baked at 170 to 210 ° C for 15 to 20 minutes to obtain a soft cream of the present invention Can be produced.

The present invention relates to a method for preparing a soft dough by increasing the content of butter and egg in bread dough and preparing a soft dough followed by incorporating a filler such as milk cream, butter cream and caramel cream in the dough, A briochebread having a smooth texture due to the filler and a sweet taste of caramel can be provided.

In addition, by forming a convexo-concave on the side surface of the outer surface of the brioche bread, expressing a shape spreading out the bread, it is possible to give a visual image to the consumer and improve the preference degree.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph of a brioche bread with a soft cream prepared according to an embodiment of the present invention. FIG.
FIG. 2 is a flowchart illustrating a method of manufacturing a brioche bread including a soft cream according to an embodiment of the present invention.
3 is a flowchart illustrating a method of manufacturing a briochebread including a soft cream according to another embodiment of the present invention.
4 is a flowchart showing a method for producing a filler according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. As well as the fact that

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.

The terms "first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

In each step, the identification code is used for convenience of explanation, and the identification code does not describe the order of the steps, and each step may be performed differently from the stated order unless clearly specified in the context. have. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.

In the present specification, 'dough' refers to the act of winning or winning by mixing liquid with various kinds of grain flour including flour. In a broad sense, it is not only a lump of liquid mixed with various grain flour, Of flour mixed with liquid. In addition, the term 'raw paper' of the present invention refers to dough formed in the form of bread until the time of baking by applying heat during bread production. In a broad sense, the dough includes various materials in the dough, it means.

Hereinafter, the present invention will be described in more detail with respect to a briochebread including a soft cream and a method for producing the same.

First, the Brioche bread of the present invention comprises a casing containing a grain powder; And a filling material filled in the inside of the shell, wherein the filling material may include at least one selected from milk cream, butter cream, caramel cream, caramel color and caramel sauce.

Preferably, the envelope comprises a main material comprising at least one grain powder selected from flour, rye flour, rice flour and barley flour and water; And at least one material selected from the group consisting of salt, sugar, yeast, baking improver, egg, butter, butter cream and skim milk. More preferably, it may contain at least one material selected from the group consisting of 100 parts by weight of wheat flour, 1 to 2.5 parts by weight of salt, 15 to 21 parts by weight of sugar, 2 to 4 parts by weight of yeast, 1.5 to 3 parts by weight of a baking improver, 20 to 35 parts by weight of eggs, 20 to 40 parts by weight of butter, To 5 parts by weight may provide a good texture and deep flavor when consumed together with the filler contained in the outer shell.

The filling material contained in the outer skin may be at least one selected from the group consisting of milk cream, butter cream, caramel cream, caramel color and caramel sauce, more preferably milk cream 100 And 3 to 10 parts by weight of a caramel sauce and 0.1 to 1 part by weight of a caramel coloring matter based on 100 parts by weight of the milk cream.

The details of the shell and filler of the soft cream-containing brioche bread of the present invention will be described in the process for producing briochebread containing the following soft cream.

Another embodiment of the present invention relates to a method for producing a brioche bread including a soft cream as shown in FIG. 2, which comprises a main ingredient including grain powder and water, and a salt, sugar, yeast, baking improver, A material preparation step of weighing at least one selected from among cream, skim milk powder and the like; A kneading step of mixing the prepared main material and the raw material to prepare a raw material; A molding step of wrapping the filling material in the form of a raw material and molding the filling material in the form of the filling material in the raw material; A fermentation step of fermenting the shaped raw material; And a baking step of baking the fermented raw material to produce a briochebread having a form in which an in-shell filler is formed.

Preferably, as shown in Fig. 3, between the molding step and the fermentation step, a frozen step of freezing the shaped raw material is performed; And a defrosting step of defrosting the frozen raw material for brioche bread between the freezing and fermenting stages to produce a brioche bread containing a soft cream in the bark. At this time, the soft cream is a filler contained in the outer skin, and it is preferably a soft creamy formulation which is not hard, more preferably at least one selected from milk cream, butter cream, caramel cream, caramel color and caramel sauce It can include cattle.

The 'bark' of the brioche bread containing the soft cream of the present invention is produced by baking a dough in which a filler is formed therein, using a dough prepared by mixing a liquid with various cereal flour including flour, By applying heat to the raw paper and baking it, a 'skin' can be formed. Accordingly, the 'dough', 'raw material' or 'sheath' produced in the present invention can be made of the same material.

Material preparation step

First, in preparing the material for producing the brioche bread containing the soft cream of the present invention, the texture, flavor, taste, and the like are evaluated comprehensively through repetitive cooking experiments through accurate weighing so that the consumer's preference The step of preparing a metered amount of a good amount of brioche bread in a uniform quality so as to prepare a bread is preferably a step of preparing one or more grains selected from wheat flour, rye flour, rice flour and barley flour Main ingredients including flour and water; Salt, sugar, yeast, baking improver, egg, butter, butter cream, and skim milk.

Preferably, the preparation of the material comprises 30 to 40 parts by weight of water, 1 to 2.5 parts by weight of salt, 15 to 21 parts by weight of sugar, 2 to 4 parts by weight of yeast, 100 parts by weight of flour, 1.5 to 3 parts by weight of a baking improver, 20 to 35 parts by weight of eggs, 20 to 40 parts by weight of butter, and 1 to 5 parts by weight of skim milk powder.

The ratio of the material prepared in the material preparing step is not limited to the ratio of the main material and the material of the above-mentioned examples. The ratio of the material prepared in the material preparing step may be adjusted according to the taste of the consumer, The optimum mixing ratio is derived in consideration of the flavor of the bread prepared by heating the raw material prepared by mixing the main ingredients and the raw materials and kneading the mixture, and the taste and flavor of the filling material filled in the prepared bread.

The cereal flour and water, which are main ingredients prepared in the material preparation step, are a basic material for producing bread, and the cereal flour can use wheat flour having a protein content of 8 to 12% and more than rice, It is preferable to use a strong protein having a high content of protein and gluten obtained from a hard wheat and having strong tenacity at the time of kneading with water.

In addition to the above-described main ingredients, a supplementary ingredient may be further prepared to improve the taste, flavor, and texture of the bread. The salt or sugar contained in the ingredient may enhance the taste of the bread. Through the yeast and baking improver, It is possible to improve the texture of the bread by activating the gluten in the dough produced by kneading the dough and the ingredient, as well as to improve the soft and moist texture of the bread through butter, egg or skim milk, Can be improved.

Specifically, sugar, which is one of the materials, is processed in sugarcane and sugar beet, and not only can the sweetness of the prepared bread be enhanced, but also the yeast can be activated as yeast feed used for fermenting the raw material.

The yeast activated by the sugar is a baker's yeast that causes alcohol fermentation in the production of the subsequent stage of the raw material, and can decompose the sugar contained in the grain powder and sugar to generate alcohol and carbon dioxide gas. The carbon dioxide gas generated at this time does not escape out of the gluten film formed in the bread dough, so that the dough is inflated, so that the soft and elastic bread can be produced, and the shape of the bread can be maintained optimally.

In addition, the baking improver is added during kneading in order to easily form gluten in the dough and improve the texture of the dough in the process of producing bread. Examples of the baking improver include an oxidizing agent, a reducing agent, a dough- And yeast food.

The oxidizing agent helps bond between the proteins and helps to increase the volume of the bread produced by tightening or strengthening the structure of the dough and to have tight pores in the dough. The reducing agent, in contrast to the oxidizing agent, L-cysteine, sorbic acid, and the like, which serve to shorten the kneading time and increase the moldability and mechanical properties by weakening the structure of the dough. In addition, the dough enhancer enhances the structure of the dough with a role similar to that of the oxidizer, and the aging retardant can combine with the dough starch to delay the aging of the starch and improve the moisture retention so that the dough is not hardened or dried easily.

Eastfood, one of the baking improvers, is an additive that regulates the fermentation of yeast and improves the dough and quality of bread. It is generally used as a base based on calcium, and contains ammonium salts, pH adjusters, enzymes, water quality improvers, oxidizers, And the like, which strengthens and hardens the gluten in the dough, as well as activates yeast fermentation.

The baking improver included in the dough in the present invention is not particularly limited as long as it is a food additive that is used as a baking improver in the market. Preferably, glycerin fatty acid ester, vitamin C, calcium carbonate, alpha amylase (non- Cellulase, glucose, whey protein, vegetable oil and the like may be used.

In the production of raw materials including the above-described baking improver, it is known that when the raw material is frozen by strengthening the gluten in the raw material through the oxidation process and improving the water absorption capacity, the yeast is maintained in the freezing process, The elasticity of the dough can be maintained at the time of thawing of the dough, and the physical properties of the dough can be changed to a desired state due to the enhanced gluten film, thereby improving the volume increase, stability and tissue.

In addition, eggs, butter and skim milk included in the ingredient not only improve the soft and moist texture of the bread produced but also improve the flavor and flavor of the bread due to the unique high flavor, have.

Dough stage

The kneading step of preparing the raw material by mixing the prepared main material and the raw materials after metering and preparing at least one selected from the main material and the raw material through the material preparation step may be performed by appropriately selecting the mixing time and the kneading speed according to the kind or amount of the prepared material And then kneaded to prepare a dough.

For example, raw materials including flour and water, which are prepared by weighing, and ingredients including salt, sugar, yeast, baking improver, egg, butter and skim milk can be uniformly mixed and kneaded at 20 to 24 ° C for 10 to 20 minutes However, when the kneading temperature is too low or high, the activity of yeast in the material becomes low, so that the dough can not be sufficiently fermented or inflated in the subsequent fermentation step, and the gluten in the dough produced by the kneading is not sufficiently formed The shape of the bread may be distorted or the texture may become bruised.

More preferably, when mixing the main ingredients including flour and water and the ingredients including salt, sugar, yeast, baking improver, egg, butter and skim milk, it is preferable to mix all of the main ingredients and the sub- , The prepared main material and the auxiliary material are mixed at a low speed after adding 1/2 million of the mixture, and then the remaining main ingredients and the auxiliary materials are added thereto to uniformly mix.

When mixing in the kneading step, all the materials metered in the material preparation step are mixed and injected at one time without dividing, the materials may not be properly mixed and the uniformity may be deteriorated, and when the mixing time is exceeded, As the content of moisture in the raw material is lowered, the texture of the bread is lowered, and the texture may become thicker, which may reduce the degree of preference when consumed.

Molding step

The molding step of molding the dough produced in the kneading step into the form of bread to be manufactured can be performed by wrapping the filling material in the dough and molding the dough into a form in which the filling material is formed in the outer skin.

The briochebread including the soft cream of the present invention is a form in which the filling material is wrapped in an envelope such as a bread. In the forming step, the briochebread is divided into a raw material and a rounded raw material. A resting step of leaving the rolled raw paper for 10 to 20 minutes; A depositing step of removing the filler in a predetermined amount; And a filling step for filling the filling material with the raw paper by forming the filling material in the rounded rolled material, and filling the filling material to be manufactured in the present invention in a form that is wrapped with the bread.

Specifically, it is possible to round the dough after dividing the dough into a desired amount considering the size of the bread to be produced in the dividing step.

At this time, it is possible to go through a resting step of leaving the rolled raw paper for 10 to 20 minutes. In addition, not only does the raw paper come to be fermented and swollen through the resting step, Since the activity of gluten is increased and the extensibility is improved, it is possible to improve the formability and the texture of the bread with improved texture due to the increase of the raw material in the post stage of the fermentation.

The dormant step may be performed by allowing the dough rolled to be left to be rolled through the dividing step. Preferably, the dough rolled by using an overhead proofer with a bucket conveyer is heated for 10 to 20 minutes It can be allowed to ferment.

The filling material is subdivided in a predetermined amount, which is a desired amount contained in the desired amount of the brioche bread containing the soft cream of the present invention, and is then subdivided through a positioning step to form a filling material in the rolled material material, And 50 to 60 parts by weight of the filler is placed in the raw paper on the basis of 100 parts by weight of the raw paper, and the inside filler is formed on the basis of 100 parts by weight of the raw paper, It is desirable to be honorable in form.

Before the fermentation step of fermenting the raw material which is formed through the molding step, a frozen step of freezing the raw raw material during the process of storing and circulating the raw material to produce a flavorful bread immediately before providing the bread to the consumer, Step.

The filling material formed in the raw paper may include at least one selected from the group consisting of milk cream, butter cream, caramel cream, caramel coloring and caramel sauce as shown in Fig. 4, preferably a soaking step of soaking the caramel sauce; Preparing a filling material by weighing milk cream, caramel sauce and caramel colorant in a predetermined amount; And a mixing step of mixing the metered milk cream, caramel sauce and caramel coloring in the filling preparation step.

Preferably, the flowability of the caramel sauce is improved through the bathing step to improve the miscibility in the mixing step of the following stage, and 100 parts by weight of the milk cream and 100 parts by weight of the milk cream are mixed with the caramel sauce 3 to 10 parts by weight and caramel coloring matter 0.1 to 1 part by weight may be prepared by weighing and then uniformly mixed through the mixing step.

More preferably, the mixing step comprises: a first mixing step of mixing a portion of the milk cream metered in the filling preparation step; Mixing a portion of the mixed milk cream with a caramel sauce and a caramel coloring; And a third mixing step of mixing the mixed mixture in the second mixing step with the rest of the milk cream measured in the filling preparation step.

The milk cream contained in the filling is called milk cream, in which milk is contained in a centrifuge, and the concentrated milk containing 7 ~ 75 wt% of milk fat is called milk cream. In general, milk is placed in a deep container, When the fat particles that are relatively light in weight are floated on top of it, the supernatant is separated and foamed, or the milk is put in a centrifuge and rotated at high speed to collect the light cream component at the upper center side , It is possible to produce a milk cream in which the fat content is controlled by controlling the rotation speed. The milk cream used in the present invention may be prepared in the same manner as described above. Preferably, the butter cream is a cream cream having a milk fat content of 75 wt% or more.

The caramel sauce contained in the filling material is in the form of a liquid rich in caramel flavor and can be used as a source that can be used for foods containing caramel flavor on the market. However, it is preferably used in the form of corn syrup, high fructose corn syrup, sugar, Purified water, milk cream, salt, pectin, natural caramel flavor, sodium phosphite, and the like.

In addition, the filling material of the present invention may further include a caramel coloring agent for imparting a visual element to a consumer. When a filling material including milk cream, caramel cream, and caramel coloring is formed in the outer skin of the raw material, It is possible to form a laminated structure with milk cream to be filled in the outer skin, or to mix the milk cream, the caramel sauce and the caramel colorant uniformly and to include the filling material in the outer skin made from the raw material.

Freezing and thawing steps

The method may further include a freezing step and a thawing step between the shaping step and the fermentation step to store and distribute the formed green paper through the shaping step.

After temporarily freezing the yeast and preventing the bread from being fermented, the rapidly frozen raw material was cooled to -15 to -40 ° C. for 30 to 40 minutes at 0 to -35 ° C., After storage and circulation at 20 ° C, the raw material can be thawed at room temperature, preferably at 15 to 25 ° C for 130 to 170 minutes before fermentation.

In the freezing and thawing step, bread is directly produced through the fermentation step of the raw material formed in the forming step, but in the mass producing baking process, the raw material is stored and distributed before being supplied to the consumer , And if the long-term storage and distribution process is omitted, the fermentation step may proceed directly from the molding step without going through the freezing and thawing steps.

Fermentation stage

The fermentation step of fermenting the shaped or defrosted raw material is a step of aging to activate the yeast contained in the raw material, and the raw material can be fermented at a temperature of 29 to 36 ° C for 50 to 90 minutes.

If the temperature, humidity, and time of the fermentation exceed the above-mentioned range, if the fermentation takes too much time, the activity of the yeast is deteriorated and the productivity is deteriorated or the texture of the bread is not formed properly, And the shape of the bread may not be maintained as it is.

Baking step

The baking step of baking the raw material fermented through the fermentation step and baking the fermented raw material in an oven at a temperature of 170 to 210 ° C for 15 to 20 minutes, Brioche bread with a soft cream can be made, which is the temperature and time at which the bread will rise properly without burning.

When the bread is baked in the baking step, if the temperature is too high, the surface of the bread is burned. On the contrary, if the temperature is too low, the bread does not swell, and the moisture contained therein is evaporated and becomes hard and stiff as it is. It is important to keep the temperature and time for baking because the bread is not ripe or burns.

In this case, the raw material fermented through the fermentation step may be produced as a briochebread having a form in which a filling material is formed in the shell by being baked through an oven. Accordingly, in the present invention, the raw material mixed with various liquid powders including flour through a kneading step and mixed with the liquid may include the same material components as the shell.

Hereinafter, the present invention will be described with reference to experimental examples. However, the following examples are intended to illustrate the present invention specifically, and the scope of the present invention is not limited to the following examples.

[Manufacturing Example]

Creamy Brioche Bread's  Produce

(Egg yolk + egg white) of 800 g of high strength, 293.6 g of water, 14.4 g of salt, 144 g of sugar, 20.8 g of frozen yeast, 16 g of baking improver, 0.8 g of yeast hood, butter, 240 g, 120 g of egg yolk and 80 g of egg yolk were weighed and each was put into a kneader and mixed with the mixture at a low speed (800 to 1000 rpm) for 3 minutes, (800 ~ 1000 rpm) for 3 minutes and medium speed (1100 ~ 1300 rpm) for 5 minutes. The dough was prepared taking care not to exceed the kneading temperature of 24 ° C.

The prepared dough was divided into 55 g portions, and the dough was dumped through an overhead proofer for 15 minutes.

After the caramel sauce was heated to about 60 ° C in warm water to improve the flowability, 33 g of milk cream was added to the bowl, and then 6.4 g of the above-mentioned caramel sauce and 0.6 g of caramel color were mixed. Then, 67 g of milk cream The mixture was charged at a low speed for 60 seconds, at a medium speed for 30 seconds and again at a low speed for 60 seconds to prepare a filler.

After filling the filling material prepared in the above-mentioned manner, the filling material was poured using the raw paper passed through the roller as an outer covering, and then pressed with a slight pressure.

For storage of the raw material, it was frozen at -35 ℃ for 35 minutes and stored at -18 ℃.

The frozen raw material was allowed to stand at 20 ° C for 150 minutes and thawed. The resulting mixture was fermented at 33 ° C for 70 minutes and then baked in an oven heated to 170 ° C for 20 minutes to produce a briochebread as shown in Fig. .

[Experimental Example 1]

Sensory evaluation

The sensory evaluation of the briochebread (Example 1) produced by the production method of the above-mentioned Production Example was carried out.

The sensory evaluation was carried out on 10 persons from 20s to 50s of adults. The sensory test was divided into 4 items such as visual elements, flavor, taste, texture, and overall acceptability. The results are shown in Table 1 below.

As a comparative example, bread prepared in the same manner as in the above-mentioned preparation example except that the filler was not added (Comparative Example 1), bread prepared only in the case of milk cream (Comparative Example 2 ), Bread containing fillings prepared by mixing 13 g of caramel sauce with 100 g of milk cream as a filler (Comparative Example 3), Brioche a tete (Brioche a tete), a kind of briochebread prepared by a known preparation method ) (Comparative Example 4) was used.

Item Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Visual element 9 9 9 9 4 zest 10 7 7 6 10 flavor sweetness 8 5 8 5 8 A sweet taste 8 5 6 5 8 Texture
(Soft texture) 9 4 6 7 9 Overall likelihood 10 5 6 7 8

In the results of Table 1, in the case of the briochebread containing the soft cream of the present invention, all the evaluation items were evaluated in an excellent manner. In the case of Comparative Example 1 in which no filler was included, the texture was brisk, And Comparative Example 2 containing only milk cream was evaluated as unsatisfactory in flavor and texture although the sweet taste was appropriate. In Comparative Example 3, the caramel taste was too strong and the sweet taste was too strong. Both the flavor and taste received the lowest point as in Comparative Example 1, and in Comparative Example 4, in the general brioche bread form, the lowest evaluation was obtained from the visual element.

Therefore, in the case of the brioche bread containing the soft cream of the present invention, not only the soft texture and the sweet taste of the caramel can be felt due to the filling material contained in the bread crust, but also the shape of the bread spreading due to the unevenness formed on the side By giving a visual image to the consumer by expressing, the palatability is high.

Claims (19)

Envelope containing grain powder; And
And a filler formed inside the shell,
Preferably,
100 parts by weight of high strength;
30 to 40 parts by weight of water, 1 to 2.5 parts by weight of sugar, 15 to 21 parts by weight of sugar, 2 to 4 parts by weight of yeast, 1.5 to 3 parts by weight of baking improver, 20 to 35 parts by weight of egg, 20 to 40 parts by weight of butter, and 1 to 5 parts by weight of skim milk powder,
The baking improver may be,
Glycerin fatty acid ester, vitamin C, calcium carbonate, alpha amylase (non-bacterial), hemicellulase, glucose, whey protein and vegetable oil,
The filling material,
100 parts by weight of milk cream;
Characterized in that it comprises 3 to 10 parts by weight of a caramel sauce and 0.1 to 1 part by weight of a caramel coloring agent based on 100 parts by weight of the milk cream. The method according to claim 1,
Said briochebread comprising: 100 parts by weight of a sheath;
And 50 to 60 parts by weight of a filler based on 100 parts by weight of the outer shell. The method according to claim 1,
The brioche bread as claimed in claim 1, wherein the brioche bread has irregularities formed on a side surface of the outer skin. delete delete delete A preparation step of preparing a raw material containing high-strength and water and a raw material containing salt, sugar, yeast, baking improver, egg, butter, butter cream and skimmed milk;
A kneading step of mixing the prepared main material and the raw material to prepare a raw material;
A molding step of wrapping the filling material in the form of a raw material and molding the filling material in the form of the filling material in the raw material;
A fermentation step of fermenting the shaped raw material; And
A baking step of baking the fermented raw material to produce a briochebread having a form in which an in-shell filler is formed,
In the material preparation step,
100 parts by weight of high strength;
30 to 40 parts by weight of water, 1 to 2.5 parts by weight of sugar, 15 to 21 parts by weight of sugar, 2 to 4 parts by weight of yeast, 1.5 to 3 parts by weight of baking improver, 20 to 35 parts by weight of egg, 20 to 40 parts by weight of butter, and 1 to 5 parts by weight of skim milk powder were weighed and prepared,
The baking improver may be,
Glycerin fatty acid ester, vitamin C, calcium carbonate, alpha amylase (non-bacterial), hemicellulase, glucose, whey protein and vegetable oil,
The filling material,
A bathing step to boil caramel sauce;
100 parts by weight of a milk cream, 3 to 10 parts by weight of a caramel sauce and 0.1 to 1 part by weight of a caramel coloring matter based on 100 parts by weight of the milk cream are prepared and prepared; And
And mixing the metered milk cream, caramel sauce and caramel colorant in a filler preparation step. 8. The method of claim 7,
Between the molding step and the fermentation step,
And freezing the molded raw material at 0 to -35 占 폚 for 30 to 40 minutes. 9. The method of claim 8,
Between the freezing step and the fermentation step,
And a thawing step of thawing the frozen raw material at 15 to 25 占 폚. delete 8. The method of claim 7,
Wherein the dough step comprises:
A step of mixing raw materials including flour and water prepared and weighing ingredients such as salt, sugar, yeast, bread improver, egg, butter and skim milk at 20 to 24 ° C for 10 to 20 minutes to prepare a raw material ≪ / RTI > characterized in that it comprises a soft cream. 8. The method of claim 7,
The forming step comprises:
A dividing step of dividing the produced raw paper and rounding the produced raw paper;
A resting step of leaving the rolled raw paper for 10 to 20 minutes;
A depositing step of removing the filler in a predetermined amount; And
And forming a filling material in the raw paper after passing through the resting step and wrapping the filling material with the raw material. 13. The method of claim 12,
Wherein,
The method according to claim 1 or 2, wherein 50 to 60 parts by weight of the filling material is placed in the raw paper on the basis of 100 parts by weight of the raw material and 100 parts by weight of the rolled raw material is fired in a form in which the filling material is formed on the inside of the covering material. Method of making bread. delete delete delete 8. The method of claim 7,
Wherein the mixing step comprises:
A first mixing step of mixing a portion of the milk cream metered in the filling preparation step;
Mixing a portion of the mixed milk cream with a caramel sauce and a caramel coloring; And
And mixing the mixed mixture in the second mixing step with the rest of the milk cream measured in the filling preparation step, and mixing the mixture. 8. The method of claim 7,
Wherein the fermentation step is a step of fermenting the shaped raw material at a temperature of 29 to 36 DEG C for 50 to 90 minutes. 8. The method of claim 7,
Wherein the baking step comprises:
Wherein the fermented raw material is baked at 170 to 210 DEG C for 15 to 20 minutes.

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