KR101909207B1 - Flower shaped bread and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a bread prepared by filling a soft cream in a bread having an outer shape reminiscent of a flower shape and giving a visual image in which a flower peaks appear to be provided to a consumer and at the same time a soft cream Shaped bread that can feel crispy and smooth texture when consumed, and a method for manufacturing the bread. The bread is made by twisting the dough during the manufacture of the bread so that the flower peaks appearing in the shape of the flower are reminiscent, It is possible to improve the preference by inducing the interest of consumers by producing a new type of flower shaped bread which can give a visual aesthetic feeling when the prepared bread is filled with soft cream. In addition, the pastry which has a crispy texture is filled with sweet and soft cream to make the bread, and the crispy texture, the moistness in the bread and the soft and sweet cream are combined to provide consumers with improved flavor and texture .

Description

FIELD OF THE INVENTION The present invention relates to a flower-shaped bread and a manufacturing method thereof,

The present invention is a bread prepared by filling a soft cream in a bread having a shape that reminds of a flower shape, and gives a visual image in which a flower bud appears to give to a consumer, and at the same time, a soft cream The present invention relates to a flower-shaped bread which can feel crispy and soft texture when consumed.

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 mentioned above, the bread prepared by mixing water, salt, yeast or baking powder with wheat flour such as wheat using a direct method or a medicinal method, kneading and baking or steaming the wheat, wheat, corn, rye It is possible to produce breads having various mouthfeel and flavor according to other ingredients contained in the dough and the method of cooking according to the kind of the grain powder to be produced.

However, these types of bread are produced in the form of a shape similar to that of a long or long shape, and thus they do not satisfy the visual and aesthetic preferences of various consumers.

Accordingly, attempts have been made to produce breads with different forms and new forms in order to satisfy consumers' preferences. For example, registered patent No. 1526139 (2015.05.29) discloses that honey and mulberry leaf powder and edible insect powder Honey, mulberry leaf powder and edible insect powder which can satisfy various consumers' taste by shaping the insect model of the insect expo is made by putting nectar-pickled peanuts in the included dough and making the bread having an insect shape by using a mold frame A method of making a bread having an insect shape added is proposed.

Patent No. 1526139 (2015.05.29)

The present invention is to provide a new type of flower-shaped bread and a method of manufacturing the same, which can induce consumers' interest by filling a soft cream inside the bread having a contour reminiscent of a flower.

According to an aspect of the present invention, there is provided a method of manufacturing a flower-shaped bread, including: a main material including a grain powder and water; And at least one material selected from the group consisting of sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg white, milk, processed oil, vegetable oil and skim milk powder; A kneading step of kneading the prepared main material and the auxiliary material to produce a raw material; A cutting step of cutting the prepared raw paper into a rhombic shape; A molding step of twisting the formed raw material and then twisting it; A fermentation step of fermenting the shaped raw material; A baking step of applying bread to the fermented raw paper to produce bread; And a filling step of filling the filling material by forming a hole in the bottom surface of the outer skin using the prepared bread as an outer skin to produce the flower-shaped bread.

The method may further include a rolling step between the dough step and the cutting step, wherein folding and unfolding of the dough produced using the pie roller is repeated twice or more.

Specifically, the rolling step includes: a storage step of rapidly freezing a raw material and then storing the raw material in a refrigerator; Growing the raw material refrigerated and stored in the storage step using a pie roller; A step of raising and folding the butter on the enlarged raw paper; A first push-up step of pushing the folded raw paper through the pyriers; A first folding step of three fold folding of the expanded paper sheet through the first push-up step; A first rapid freezing step of rapidly freezing the folded raw paper; And a first refrigeration storage step of refrigerating the fresh frozen raw material through the first rapid freezing step. Preferably, the first refrigeration storage step may be one cycle from the first push-up step to the first refrigeration storage step Repeat two or more times.

A freezing step of rapidly freezing the cut raw paper at a temperature of -35 to -10 DEG C for 30 to 40 minutes after the cutting step; And a defrosting step of defrosting the rapidly frozen raw material for 2-3 hours at a temperature of 15 to 25 캜 and a humidity of 65 to 75%, and after the filling step, a sugar powder , A decorating step of decorating a deco material containing at least one of sugar and starch.

The material preparation step comprises: 100 parts by weight of grain powder; 45 to 50 parts by weight of processed oil, 23 to 30 parts by weight of milk, 18 to 25 parts by weight of milk, 8 to 13 parts by weight of sugar, 5 to 9 parts by weight of butter, 3 to 8 parts by weight of butter, 2 to 6 parts by weight of yeast, 1 to 3 parts by weight of salt and 0.5 to 3 parts by weight of a baking improver are metered.

In the cutting step, it is preferable to cut the produced raw paper into a rhombic shape having a ratio of 1: 25 to 35: 1 in width: height: height.

In addition, the shaping step of shaping the bread so as to remind the flower that the consumer blooms may include the steps of cutting the end portions of the cut raw paper in a direction in which they are offset from each other; Twisting the twisted tissue in a twill shape; And a step of folding the twine which is twisted in the form of a twill, to form the outer shape of the bread of the present invention.

Wherein the fermentation step comprises: a first fermentation step of allowing the molded raw material to be fermented by being left at a temperature of 17 to 23 DEG C and a humidity of 65 to 75% for 100 to 140 minutes; And a second fermentation step of allowing the raw material to be firstly fermented through the first fermentation step to be allowed to stand at 26 to 30 ° C. and 70 to 80% humidity for 40 to 80 minutes, , And the fermented raw material can be baked in an oven at 160 to 200 ° C for 12 to 15 minutes to prepare bread.

The filling step may be performed by forming holes in the prepared bread and then filling 20 to 40 parts by weight of the filler with 100 parts by weight of the bread in 100 parts by weight of the bread, Cream, peanut cream, peanut butter cream, butter cream, cream, cream, whipped cream and cream cheese.

For example, the filling material may be prepared by mixing milk cream and butter cream in a weight ratio of 10: 0.5 to 2 to prepare a milk butter cream; Mixing whipping cream, sugar and natural flavoring agent in a weight ratio of 10: 0.1 to 1.5: 0.01 to 0.02 to prepare a whipped cream; And mixing the milk butter cream and the whipped cream at a ratio of 1: 0.5 ~ 2 by weight to prepare a mixed cream.

In another aspect of the present invention, there is provided a bread having a flower shape, the bread having a folded structure in which a rhythm is twisted in the form of a pretzel; A filler filled inside the shell; And a deco material containing at least one of sugar powder, sugar, and starch on the outer surface of the envelope. The outer envelope is a pastry prepared by applying heat to a kneaded mixture of grain powder and water desirable.

20 to 40 parts by weight of the filler and 0.1 to 2 parts by weight of the deco material, based on 100 parts by weight of the outer cover, wherein the outer cover comprises 100 parts by weight of the grain powder; 45 to 50 parts by weight of processed oil, 23 to 30 parts by weight of milk, 18 to 25 parts by weight of milk, 8 to 13 parts by weight of sugar, 5 to 9 parts by weight of butter, 3 to 8 parts by weight of butter, 2 to 6 parts by weight of yeast, 1 to 3 parts by weight of salt and 0.5 to 3 parts by weight of a baking improver.

The present invention relates to a bread-shaped bread having a flower-shaped new shape capable of visually giving a sense of aesthetics to a consumer by forming a flower bud in which the dough is twisted to form a reminiscent shape, So that the consumer's interest can be raised and the preference can be improved.

In addition, the bread is made by filling sweet and soft cream inside the pastry which has a crispy texture, so that the crunchy texture at the time of intake, the moistness in the bread and the soft and sweet cream are mixed together, Can be provided to the consumer.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a flower-shaped bread prepared according to an embodiment of the present invention. FIG.
FIG. 2 is a flowchart sequentially illustrating a method of manufacturing a flower-shaped bread according to an embodiment of the present invention.
FIG. 3 is a flowchart sequentially illustrating a method of manufacturing a flower-shaped bread according to another embodiment of the present invention.
FIG. 4 is a photograph sequentially showing a process of forming a flower-shaped bread according to an embodiment of the present invention.
5 is a photograph showing a dough formed in accordance with an embodiment of the present invention in a panned state.

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.

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, The blending of the grain powder with the liquid, can mean all of the mixed lumps. 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.

In addition, in the present invention, the term 'rhythm' refers to an elongated object. In the broad sense, the term 'rhythm' refers to a single object or object having a longer height than the length and breadth of the cross- The shape means a shape in which the dough or the raw material is formed to have a height longer than the length and breadth of the cutting face, and 'Han Rak' means a piece or dough in the form of a dough or a raw material, Cut).

The present invention relates to a flower-shaped bread and a method of manufacturing the same, and more particularly, to a method of manufacturing a flower-shaped bread and a method of manufacturing the same, in which a soft cream is filled in a shell having a folded- , Which is a new type of bread with a flower shape that gives consumers a visual image that seems to bloom when they are served and soft crème filled with crunchy texture to give crispness and soft texture, And a method for producing the same.

First, an embodiment of the present invention includes a main material including grain powder and water as shown in Fig. 2; And at least one material selected from the group consisting of sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg white, milk, processed oil, vegetable oil and skim milk powder; A kneading step of kneading the prepared main material and the auxiliary material to produce a raw material; A cutting step of cutting the prepared raw paper into a rhombic shape; A molding step of twisting the formed raw material and then twisting it; A fermentation step of fermenting the shaped raw material; A baking step of applying bread to the fermented raw paper to produce bread; And a filling step of filling the filling material by forming a hole in the bottom surface of the outer skin using the prepared bread as an outer skin to produce the flower-shaped bread of the present invention as shown in FIG.

Preferably, the method may further include a rolling step between the doughing step and the cutting step, as shown in Fig. 3, in which the dough produced by using a pie roller is folded and unfolded twice or more.

The 'envelope' of the flower-shaped bread according to the present invention is prepared by baking a raw material with heat, using a dough prepared by mixing a liquid with various kinds of grain powder including wheat flour, 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, the material preparing step comprises weighing and preparing a material for forming an envelope for producing the flower-shaped bread of the present invention, comprising: a main material containing grain powder and water; And at least one material selected from the group consisting of sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg white, milk, processed oil, vegetable oil and skim milk powder have.

Preferably 100 parts by weight of grain powder; 45 to 50 parts by weight of processed oil, 23 to 30 parts by weight of milk, 18 to 25 parts by weight of milk, 8 to 13 parts by weight of sugar, 5 to 9 parts by weight of butter, 3 to 8 parts by weight of butter, 2 to 6 parts by weight of yeast, 1 to 3 parts by weight of salt and 0.5 to 3 parts by weight of a baking improver are metered. The weight ratio of each of the above materials is not limited to the ratio of main material and sub material However, the ratio of the prepared materials mentioned above as the preferred examples is not limited to that of the bread prepared by heating the raw material produced by mixing the main material and the raw materials through repeated cooking experiments The optimum mixing ratio was derived in consideration of flavor, flavor, taste and flavor of the packed filling in the prepared bread, and the like.

Grain flour and water, which are main ingredients prepared in the above material preparation step, are a basic material for producing bread. Grain flour, which is one of the main ingredients, can use wheat flour having 8 to 12% protein and more than rice.

The essential amino acids of the wheat flour are known to be slightly smaller than those of rice. In order to improve the texture of the bread, flour, gravitational powder or high strength and gravitational powder may be mixed and used. In the present invention, the bread, which is crispy and smooth, Flour mixed with 10: 2 ~ 3 ratio of strength and gravity can be used.

In addition to the above-mentioned main ingredients, it is preferable to prepare and mix a further ingredient 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 as a sweetener that enriches the taste .

In addition, the yeast or bread improver included in the ingredient may not only improve the texture of the bread by activating the gluten in the raw paper produced by kneading the main ingredient and the supplementary ingredient in the subsequent stage, but also can smooth the bread through the butter, Not only the moist texture can be improved but also the flavor can be improved and the consumer's preference can be improved.

Specifically, sugar, which is one of the materials, is processed in sugarcane and beet, and not only can the sweetness of the prepared bread be enhanced, but also 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 baking improver included in the dough in the present invention is not particularly limited as long as it is a food additive to be used as a baking improver in the market. Preferably, the sweetener is selected from the group consisting of glycerin fatty acid ester, vitamin C, charmal calcium, alpha amylase (non- Cellulases can now be used, including glucose, whey protein, and seed oil.

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, the butter, butter cream, vegetable oil, processed oil, cream cheese, milk or skim milk included in the ingredient not only improves the soft and moist texture of the bread produced but also improves the flavor and flavor of the bread due to its unique, So that the consumer's appetite can be improved and the preference degree can be increased. Particularly, it is preferable to use low-fat margarine as the processing oil.

Dough stage

The kneading step of preparing the raw material and the raw material through metering and preparing the raw material by mixing the prepared main raw material and the raw material may be performed by controlling the mixing time and the kneading speed according to the kind or amount of the prepared raw material, .

As an example, it is possible to use the main ingredients including metered and prepared cereal flour and water, and a sweetener such as sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg whites, milk, processed oil, vegetable oil, One or more selected ingredients may be uniformly mixed and kneaded at a temperature of 18 to 25 ° C for 10 to 20 minutes. If the kneading temperature is too low or too high, the activity of the yeast in the ingredient decreases, It may not be fermented or inflated, and the gluten produced by the kneading may not be sufficiently formed, so that the shape of the bread may be distorted or the texture may become brittle.

When mixing all the materials metered in the material preparing step at the time of mixing in the kneading step, mixing of the materials is not properly performed and the uniformity may be deteriorated. When the mixing time is exceeded, It is preferable to prepare the raw material by kneading it without dividing it at the same time, since the moisture content of the bread is lowered and the texture of the bread is lowered and the texture becomes thicker due to the filling of the bread.

Dough stage

The kneading step of preparing the raw material and the raw material through metering and preparing the raw material by mixing the prepared main raw material and the raw material may be performed by controlling the mixing time and the kneading speed according to the kind or amount of the prepared raw material, .

As an example, it is possible to use the main ingredients including metered and prepared cereal flour and water, and a sweetener such as sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg whites, milk, processed oil, vegetable oil, One or more of the selected ingredients may be uniformly mixed at a temperature of 18 to 25 for 10 to 20 minutes. If the kneading temperature is too low or too high, the activity of the yeast in the ingredient may be lowered and the dough may not be sufficiently fermented And the gluten in the dough produced by the kneading may not be sufficiently formed, so that the shape of the bread may be distorted or the texture may become rough.

When mixing all the materials metered in the material preparing step at the time of mixing in the kneading step, mixing of the materials is not properly performed and the uniformity may be deteriorated. When the mixing time is exceeded, It is preferable to prepare the raw material by kneading it without dividing it at the same time, since the moisture content of the bread is lowered and the texture of the bread is lowered and the texture becomes thicker due to the filling of the bread.

Rolling and cutting steps

The raw paper produced through the kneading step is for imparting a sense of aesthetics and a soft and soft texture in the inside of the bread by forming a texture or a layer on the inside and outside of the bread when the bread is produced through the baking step through the rolling step, Can be folded and unrolled more than once using a pie roller.

More specifically, the present invention relates to a storage step of rapidly freezing a raw material and then refrigerating the raw material; Growing the raw material refrigerated and stored in the storage step using a pie roller; A step of raising and folding the butter on the enlarged raw paper; A first push-up step of pushing the folded raw paper through the pyriers; A first folding step of three fold folding of the expanded paper sheet through the first push-up step; A first rapid freezing step of rapidly freezing the folded raw paper; And a first refrigeration storage step of refrigerating the fresh frozen raw material through the first rapid freezing step. Preferably, the first refrigeration storage step may be one cycle from the first push-up step to the first refrigeration storage step, Times, and more preferably three times.

The raw paper having layers or textures formed in layers through the rolling step can be cut into a rhombic shape so that it can be easily formed into a predetermined shape at the stage of forming the rear end. Preferably, the raw paper has a width: length: : 25 ~ 35: 1 ratio.

Freezing and thawing steps

And may further include a freezing step and a thawing step before the forming step of the rear end to store and distribute the cut raw paper.

Specifically, after the frozen stage in which the frozen raw material is rapidly frozen at -35 to -10 ° C for 30 to 40 minutes, the yeast is temporarily stopped and the bread is prevented from fermentation. It can be stored and circulated at ~ -20 ℃.

The quick-frozen raw paper can be subjected to a defrosting step of defrosting for 2 to 3 hours at room temperature, preferably at a temperature of 15 to 25 ° C and a humidity of 65 to 75% before the subsequent stage of molding.

During the thawing step, it is preferable to take care not to start fermentation by starting the activity of yeast contained in the biomass contained in the biomass, and to defrost the temperature, humidity and time to prevent excessive evaporation of moisture contained in the biomass Do.

In particular, if the quick-frozen raw material is thawed at a humidity of less than 65%, the shape of the bread may be deformed in the baking step of the subsequent stage due to rapid water evaporation, and if the humidity exceeds 75% However, there is a problem that the degree of preference is lowered due to occurrence of odor peculiar to grain dough.

The freezing step and the defrosting step may be performed by molding the raw material cut in a rhombic shape through the cutting step directly through the molding step. However, in order to provide a fresh and flavorful bread prepared directly to the consumer during the mass- The freezing step and the freezing step may be omitted if the long-term storage and circulation process is unnecessary during the baking process, so that the process may be directly performed in the cutting step in the cutting step.

Molding step

The shaping step of twisting the woven fabric in the form of a rhombus to shape the flower to bloom and then twisting the woven fabric is performed by cutting the end portions of the cut woven fabric in a direction in which they are offset from each other; Twisting the twisted tissue in a twill shape; And a step of folding the twisted raw paper in half and overlapping the twisted shape in a twisted form.

For example, the end portion of the raw-material raw material 4-a prepared as shown in Fig. 4 is slightly stretched and then the end portions are bent in a direction in which the end portions are staggered (4-b) 4-c), and folding it in half (4-d) to form a folded structure in the form of a twisted twist.

The shape of the twisted yarn is a shape in which a long-woven-type object is folded in half and the two ends are joined together and then twisted in one direction. For example, as shown in FIG. 4-c, the twist can be twisted in the form of a twisted yarn.

Fermentation stage

The folded raw material is folded into a muffin pan as shown in FIG. 5, and then allowed to stand at a temperature of 17 to 23 DEG C and a humidity of 65 to 75% for 100 to 140 minutes to effect a first fermentation step; And a second fermentation step in which the fermentation is carried out at a temperature of 26 to 30 ° C. and a humidity of 70 to 80% for 40 to 80 minutes to activate the yeast contained in the biomass, whereby the bread is fed through the carbon dioxide gas generated by the fermentation of alcohol Can be released.

If the temperature, humidity, and time of the fermentation exceed the above-mentioned range, fermentation or fermentation can not be performed sufficiently. Therefore, it is impossible to produce a desired type of bread because the tissue is not formed properly. The palatability can be lowered.

Baking step

The baking step of applying the heat to the fermented raw paper to produce the bread may be preferably baked at 160 to 200 ° C for 12 to 15 minutes using an oven.

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.

Filling step

The filling step of filling the filling material by using the bread produced through the baking step as an outer covering to form a hole in the bottom surface of the outer covering not only improves the soft texture of the bread but also imparts a sweet taste, It is possible to fill 20 to 40 parts by weight of the filler with 100 parts by weight of the bread by 100% by weight of the bread after forming a hole in the prepared bread, to provide a smooth and sweet bread.

The filling may include one or more selected from milk cream, peanut cream, peanut butter cream, butter cream, cream, cream, whipped cream and cream cheese, and milk cream and butter cream In a weight ratio of 10: 0.5 to 2 to prepare a milk butter cream; Mixing whipping cream, sugar and natural flavoring agent in a weight ratio of 10: 0.1 to 1.5: 0.01 to 0.02 to prepare a whipped cream; And mixing the milk butter cream and the whipped cream at a ratio of 1: 0.5 ~ 2 by weight to prepare a mixed cream.

Decoration stage

The filling step may be provided to the consumer through the filling step as it is. However, in order to improve the sweetness, a decorative step of further forming a deco material containing at least one of sugar powder, sugar and starch on the bread surface And preferably 0.1 to 2 parts by weight of a deco material may be decorated on the outer surface of the envelope based on 100 parts by weight of the envelope.

Thus, the flower-shaped bread according to the present invention has a structure in which the lacquer is twisted in a twisted form so as to be reminiscent of a flower shape in which the outer shape blooms, and a soft cream on the outer skin made by applying heat to the dough mixed with the grain powder and water Thereby providing a new type of bread which can be visually perceived as aesthetically pleasing by the consumer, so that consumers' interest can be raised and the preference can be improved.

Meanwhile, another embodiment of the present invention is a flower-shaped bread having an outer appearance of a flower shape and a flower-like shape reminiscent of a flower-shaped bread having excellent aesthetics, and preferably has a structure in which a rhythm is twisted into a twisted form coat; And a filling material filling the inside of the outer casing, wherein the outer casing is manufactured by applying heat to a kneaded mixture of grain powder and water, and the outer casing of the folded structure is twisted in the form of a twisted type The decorating material containing at least one of sugar powder, sugar, and starch is decorated on the outer surface of the outer surface to enhance sweetness by stimulating curiosity by giving the consumer a sense of beauty by reminiscent of a blooming flower, .

Specifically, the outer skin is not particularly limited as long as it is manufactured by applying heat to a kneaded mixture of grain powder and water, but preferably includes a main material including a grain powder and water; At least one material selected from the group consisting of sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg white, milk, processed oil, vegetable oil and skim milk powder More preferably 100 parts by weight of grain powder; 45 to 50 parts by weight of processed oil, 23 to 30 parts by weight of milk, 18 to 25 parts by weight of milk, 8 to 13 parts by weight of sugar, 5 to 9 parts by weight of butter, 3 to 8 parts by weight of butter, 2 to 6 parts by weight of yeast, 1 to 3 parts by weight of salt and 0.5 to 3 parts by weight of a baking improver.

The flower-shaped bread according to the present invention may comprise 20 to 40 parts by weight of a filler and 0.1 to 2 parts by weight of a deco material based on 100 parts by weight of the outer skin, 100 parts by weight of the outer skin, The most favorable ratio is the taste and flavor of the envelope and the filling material filled in the envelope and the decor material.

The grain powder, which is the main material of the outer cover, is not particularly limited as long as it is a grain powder that is generally used as a main nutrient by containing carbohydrate as a stock, and may include at least one selected from wheat flour, rye flour, rice flour and barley flour can do. Preferably, in the present invention, the envelope is prepared by heating wheat flour with water and the dough containing the above-mentioned ingredients, more preferably, wheat flour mixed with 10 to 2 to 3 flours The used dough can be used.

In addition, it is preferable that the shell is a pastry having a crunchy texture on the bread surface and a smooth texture in the bread because the texture of the bread is alive and well known among popular bread types.

On the other hand, the filling material to be filled in the outer skin may include at least one selected from milk cream, peanut cream, peanut butter cream, butter cream, pancake, cream, whipping cream and cream cheese, This mixed milk butter cream and whipped cream mixed with whipped cream and sugar can be mixed in a mixing ratio of 1: 0.5 ~ 2.

Details of the envelope, the filling material, and the decorating material have been described in the above-mentioned manufacturing method and will not be described here.

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]

Manufacture of flower-shaped bread

1,000 g of processed fat (low-fat margarine), 600 g of purified water, 485 g of milk, 240 g of sugar, egg yolk (white egg yolk + white egg) and egg yolk were used as the flour. ), 120 g of butter (anchor butter), 100 g of yeast, 45 g of salt, and 40 g of a bread improver were weighed and prepared. Then, the mixture was kneaded at a low speed (800 to 1000 rpm) rpm for 6 minutes, low speed (800 ~ 1000 rpm) for 3 minutes and medium speed (1100 ~ 1300 rpm) for 5 minutes. At this time, care was taken so that the temperature of the dough did not exceed 24 占 폚 when the dough was produced.

The prepared dough was divided into 3940 g portions, and then the dough was pushed to the dough and molded into a dough of 30 cm × 40 cm × 2 cm (width × length × height), followed by quick freezing for 3 hours and then refrigerated.

The chilled storage was expanded to 6 mm thick using a pie roller, and the butter was placed on the chopped green leaves and folded in three folds. The chilled leaves were stored for 40 minutes for quick freezing and then refrigerated for 2 hours. After 2 hours, the pellet was again stretched 6 mm in thickness using a pie roller, folded three folds, stored for 40 minutes in quick freezing, and then refrigerated for 2 hours. After 2 hours, the pellet was again stretched using a pie roller at a thickness of 15 mm, folded three folds, and stored for 40 minutes in a rapid cryostat, followed by refrigerated storage for 2 hours.

After repeating the pushing-folding-rapid freezing-refrigeration cycle three times in total, the dough was cut into a piece of 100 g size of 1.5 cm × 30 cm × 1.5 cm (width × length × height) For 30 minutes and then stored at -18 ° C.

The frozen raw materials were panned on a plastic plate covered with vinyl, covered with vinyl and allowed to stand for 2 hours and 40 minutes at room temperature (average 20 ° C) and 70% humidity, and thawed.

As shown in FIG. 4, the melted raw material was slightly stretched, and then the ends were slightly stretched. Then, the ends were twisted in a direction in which they were alternately twisted to form a twisted shape. (4-b) Twisted The twist (4-c) was folded in half to form a twisted rhomboid (4-d), which was shaped into a twisted rhombic shape and then panned into a muffin pan as shown in FIG.

The mixture was first panned in a muffin pan and then subjected to primary fermentation at a temperature of 20 ° C and a humidity of 70% for 2 hours, followed by a secondary fermentation at a temperature of 28 ° C and a humidity of 75% for 1 hour.

After the fermentation, the bran was baked at 180 ° C for 14 minutes using a convection oven.

The prepared bread was allowed to stand for a certain period of time, and then a hole was formed in the bottom portion. 30 g of the filler was squeezed out and 1 g of sugar powder was sprayed to produce the flower-shaped bread (Example 1) of the present invention.

Milk butter cream was prepared by mixing 1,000 g of milk cream and 100 g of butter cream. 100 g of whipping cream, 8 g of sugar, and 0.2 g of an orange flavoring agent were mixed to prepare whipped cream, 15 g of butter cream and 15 g of whipped cream were mixed to prepare a mixed cream, which was then used as a filler.

[Experimental Example 1]

Sensory evaluation

The bread (Example 1) produced through the manufacturing method of the above-mentioned Production Example was subjected to sensory evaluation.

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, the bread prepared in the same manner as in the above-mentioned production example (Comparative Example 1) and the bread prepared using the raw material produced by performing the push-fold-fold-rapid freeze- (Comparative Example 2) was used as a filler, which contained butter milk cream.

Evaluation items Example 1 Comparative Example 1 Comparative Example 2 Visual element 10 10 10 zest 9 7 6 flavor sweetness 8 8 4 A sweet taste 9 8 4 Texture 10 7 5 Overall likelihood 10 7 6

The results of Table 1 indicate that the bread containing the creamy cream according to the present invention prepared according to the preparation example of the present invention (Example 1) was rated excellent in all evaluation items, and in particular, a visual image The soft and fluffy texture, sweet and soft milk butter cream and fresh cream are well-suited for flavor and taste.

Claims (16)

100 parts by weight of grain powder;
Based on 100 parts by weight of the grain powder,
45 to 50 parts by weight of processed oil, 23 to 30 parts by weight of water, 18 to 25 parts by weight of milk, 8 to 13 parts by weight of sugar, 5 to 9 parts by weight of butter, 3 to 8 parts by weight of butter, 2 to 6 parts by weight of butter, 1 to 3 parts by weight of salt and 0.5 to 3 parts by weight of a baking improver are metered and prepared;
A kneading step of kneading the prepared main material and the auxiliary material to produce a raw material;
A cutting step of cutting the prepared raw paper into a rhombic shape;
A molding step of twisting the formed raw material and then twisting it;
A fermentation step of fermenting the shaped raw material;
A baking step of applying bread to the fermented raw paper to produce bread; And
And filling the filling material by forming a hole in the bottom surface of the casing using the manufactured bread as an outer covering,
The filling material,
Mixing milk cream and butter cream in a weight ratio of 10: 0.5 to 2 to prepare a milk butter cream;
Mixing whipping cream, sugar and natural flavoring agent in a weight ratio of 10: 0.1 to 1.5: 0.01 to 0.02 to prepare a whipped cream; And
And mixing the milk butter cream and the whipped cream in a weight ratio of 1: 0.5 to 2 to prepare a mixed cream.
The method according to claim 1,
Between the kneading step and the cutting step,
Further comprising: a rolling step of folding and unrolling the raw paper produced using a pie roller at least twice,
Wherein the rolling step comprises:
A storage step in which the raw paper is rapidly frozen and then refrigerated;
Growing the raw material refrigerated and stored in the storage step using a pie roller;
A step of raising and folding the butter on the enlarged raw paper;
A first push-up step of pushing the folded raw paper through the pyriers;
A first folding step of three fold folding of the expanded paper sheet through the first push-up step;
A first rapid freezing step of rapidly freezing the folded raw paper; And
And a first refrigeration storage step of refrigerating the rapidly frozen raw material through the first rapid freezing step.
3. The method of claim 2,
Wherein the step of repeating the step from the first push-up step to the step of storing the first refrigeration is repeated twice or more with one cycle.
The method according to claim 1,
After the cutting step,
A freezing step of rapidly freezing the cut tissue for 30 to 40 minutes at a temperature of -35 to -10 ° C; And
And a defrosting step of defrosting the rapidly frozen raw material at a temperature of 15 to 25 DEG C and a humidity of 65 to 75% for 2 to 3 hours.
The method according to claim 1,
After the filling step,
And decorating the decor material, wherein the decor material includes at least one of sugar powder, sugar and starch on the upper side surface of the envelope.
delete The method according to claim 1,
The cutting step comprises:
Characterized in that the prepared raw paper is cut into a rhombic shape having a width: length: height of 1: 25 to 35: 1 ratio.
The method according to claim 1,
The forming step comprises:
A step of cutting the end portions of the cut raw material in a direction in which they are offset from each other;
Twisting the twisted tissue in a twill shape; And
And folding the knitted fabric in the form of a twill.
The method according to claim 1,
Wherein the fermentation step comprises:
A first fermentation step in which the shaped raw material is allowed to stand at a temperature of 17 to 23 DEG C and a humidity of 65 to 75% for 100 to 140 minutes for fermentation; And
And a second fermentation step of fermenting the raw material fermented first through the first fermentation step at a temperature of 26 to 30 DEG C and a humidity of 70 to 80% for 40 to 80 minutes.
The method according to claim 1,
Wherein the baking step comprises:
Wherein the fermented raw material is baked in an oven at 160 to 200 DEG C for 12 to 15 minutes to produce a bread.
The method according to claim 1,
The filling step comprises:
Wherein a hole is formed in the prepared bread, and then, 100 parts by weight of the bread is filled with 20 to 40 parts by weight of the filler based on 100 parts by weight of the bread.
delete delete A shell having a folded structure in which the tongue is twisted in the form of a twist;
A filler filled inside the shell; And
And a decor material comprising at least one of sugar powder, sugar and starch on the outer surface of the envelope,
The envelope is characterized in that the envelope comprises 100 parts by weight of grain powder;
Based on 100 parts by weight of the grain powder,
45 to 50 parts by weight of processed oil, 23 to 30 parts by weight of water, 18 to 25 parts by weight of milk, 8 to 13 parts by weight of sugar, 5 to 9 parts by weight of butter, 3 to 8 parts by weight of butter, 2 to 6 parts by weight of yeast, 1 to 3 parts by weight of salt and 0.5 to 3 parts by weight of a baking improver are added to the pastry to heat the mixed dough,
The filling material,
Mixing milk cream and butter cream in a weight ratio of 10: 0.5 to 2 to prepare a milk butter cream;
Mixing whipping cream, sugar and natural flavoring agent in a weight ratio of 10: 0.1 to 1.5: 0.01 to 0.02 to prepare a whipped cream; And
And mixing the milk butter cream and the whipped cream at a ratio of 1: 0.5 ~ 2 by weight to prepare a mixed cream.
15. The method of claim 14,
Characterized in that it comprises 20 to 40 parts by weight of the filler and 0.1 to 2 parts by weight of the deco material based on 100 parts by weight of the outer shell,
delete

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