KR101977544B1 - Manufacturing Method of Porous Bread and the Porous Bread Manufactured by the Method thereof - Google Patents

Abstract

The present invention relates to a bread manufacturing method and bread manufactured by using the same and, more specifically, to a porous bread manufacturing method and porous bread manufactured by using the same capable of shaping basalt of Jeju-do by using a popping phenomenon of a popping candy. The bread manufacturing method of the present invention comprises a first baking step of making cake dough having a plurality of popping candies at a high temperature. The first baking step includes a step of manufacturing the porous bread by forming a plurality of pores on the cake dough with gas ejected from the plurality of popping candies. The present invention can improve mouthfeel.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a porous bread,

The present invention relates to a bread making method and bread prepared using the same, and more particularly, to a bread making method of producing a multi-jointed bread in which basalts of Jeju Island are shaped using popping phenomenon of popping candy, .

Recently, as the importance of the tourism industry has been gradually expanded, tourism products that can display local characteristics have been developed in various ways.

Especially, tourism product development of Jeju Island, which is regarded as the nature of nature, is actively under way.

Geomagnetism in Jeju Island is a typical rock widely distributed in Jeju Island. In the course of volcanic eruption of high-temperature magma containing a large amount of iron and magnesium, internal gas escapes into the atmosphere and many pores are formed on the surface of rock It is characterized by black color, porous shape and rough surface texture.

Jeju Island's basalt is popular as a tourist product representing Jeju Island. It is processed as natural stone or various forms, as well as various tourist products that portify Jeju Island basalt.

Therefore, a study was conducted to develop a food tour product representative of Jeju Island by manufacturing bread shaped as a basalt of Jeju Island, and a method of realistically expressing black color, porous shape and rough surface texture characteristic of Jeju Island basalt .

Particularly, in the expression of the porous shape and the rough surface texture, a method of using popping candies in which a part of the components is vaporized and gas is ejected in a certain environment has been variously discussed.

An example of the prior art for the popping candy used in the present invention is Korean Patent Publication No. 10-2011-0025517.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method of manufacturing a multi-cavity bread which can realistically express the black color of the basalt rock in Jeju Island and a multi-cavity bread prepared using the same.

Also, it is an object of the present invention to provide a method of manufacturing a multi-cavity bread which can realistically express the porous shape of the basalt rock in Jeju Island, and a multi-cavity bread prepared using the same.

Also, it is an object of the present invention to provide a method of manufacturing a multi-ply bread which can realistically express the rough surface texture of the basalt rock in Jeju Island, and a multi-ply bread prepared using the same.

It is another object of the present invention to provide a method of manufacturing a multi-cavity bread which is implemented with a soft texture and a multi-cavity bread prepared using the same.

According to another aspect of the present invention, there is provided a method for producing a multi-cavity bread, comprising: a first baking step of baking a cake batter added with a plurality of popping candies at a high temperature, And a plurality of pores are formed on the cake dough by the gas ejected from the popping candy to produce the porous bread.

In addition, the method of manufacturing a porous bread of the present invention may further include a second baking step of coating the porous bread with a coating paste and baking, and in the second baking step, And combining the dough with the floor dough.

The optimum baking temperature and the optimum baking time of the first baking step may be 180 ° C and 14 minutes, respectively, and the second baking step may have the same optimum baking temperature and proper baking time.

Also, the floor dough is baked in an oven at 180 ° C for 5 minutes and then combined with the coated multi-ply bread, and the second baking step is performed by placing the multi-ply loaf combined with the floor dough in an oven at a temperature of 180 ° C And baking at 160 DEG C for 14 minutes.

In addition, the coating dough, the floor dough, and the popping candy may contain the same coloring ingredients.

In addition, the popping candy may include solid carbon dioxide, and may be composed of a chocolate popping candy including a chocolate ingredient.

The coated dough may be prepared by dissolving butter in a medium-sized beverage, adding the sugar to the melted butter, cooling the beverage by 24 hours, adding whipped powder and milk, whipping the edible oil, It can be composed of 150g of butter, 400g of sugar, 100g of flour, 150g of milk and 8g of food.

The ground dough is prepared by mixing the mixture of butter and sugar with a squeeze powder and cocoa powder, mixing the mixture and then pouring the dough in a refrigerated state for 2 hours and pushing it to a thickness of 2 mm. And can be composed of 50 g of butter, 62 g of sugar, 52 g of powder, and 10 g of cocoa powder.

The cake dough may also be prepared by a process comprising the steps of: a) dissolving butter in a medium heat and slowly cooling; b) sieving and mixing the baking powder with baking powder; c) mixing the mixture of step b) with sugar, And d) mixing the mixture of step c) with butter added in step a), and mixing the mixture.

Also, the cake dough may be e) citrus cake dough prepared by further adding citrus resin to the mixture of step d) and mixing the mixture with 150 g of powder, 4.5 g of baking powder, 90 g of sugar, 135 g of egg white 7.5 g of syrup, 15 g of espy, 135 g of butter, and 5 g of citrus resin.

In addition, the cake dough may further comprise the step of adding peanut butter to butter dissolved in a medium-sized beverage and slowly cooling the mixture, and e) adding a baked peanut crumb to the mixture of step d) It can be made of 150 g of crumbs, 4.5 g of baking powder, 90 g of sugar, 135 g of egg, 7.5 g of syrup, 15 g of espy, 135 g of butter, 36 g of peanut butter and 15 g of baked peanut butter.

In addition, the cake dough may be a green tea cake dough produced by mixing the powder, the baking powder and the green tea powder by sieving and mixing the powder, and the mixture of 150 g of powder, 4.5 g of baking powder, 90 g of sugar, 135 g 7.5 g of starch syrup, 15 g of espy, 135 g of butter and 9 g of green tea powder.

Also, a mold for forming an outer contour of the perforated bread is provided, wherein the first baking step comprises: evenly applying the butter in the form of a pomade to the inner side of the mold; Popping the popping candy, filling the mold with the cake dough, and baking the multi-jointed bread by placing the mold in an oven.

The step of filling the cake dough with the mold may be a step of filling the cake dough in a state before being aged after kneading with 80% to 90% of the mold.

In addition, the porous bread according to the present invention comprises a porous bread prepared by the above-described method for producing a porous bread.

According to the method for producing a porous bread according to the present invention and the porous bread prepared using the porous bread, the black color of the basalt can be expressed realistically using the squid ink.

In addition, baked cake dough with popping candy can be photographed to represent the porous form of basalt in Jeju Island.

In addition, baked cake dough with popping candy can be used to express the rough surface texture of Jeju Island basalt.

In addition, the inside of the bread is filled with a soft cake to improve the texture, as well as a reversible charm can be improved in terms of merchantability.

In addition, it is possible to adjust the amount of sugar contained in the coated dough, floor dough and cake dough to balance the sweetness.

In addition, the popping candy, the coated dough and the floor dough are made to have the same color so that the color of the surface is evenly displayed.

In addition, various tastes and colors can be realized according to the selection of the materials included in each dough, thereby increasing the variety of products.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a drawing and a flow chart showing a first baking step.
Figure 2 is a drawing and a flow chart showing a second baking step.
FIG. 3 is a photograph of a multi-ply bread completed by completing the first baking step and the second baking step.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for manufacturing a porous bread according to the present invention will be described in detail with reference to the accompanying drawings.

1 to 3, a method of manufacturing a porous bread according to the present invention is a method of baking a cake dough 20 to which a plurality of popping candies 10 are added at a high temperature to form a porous bread 1 And a first baking step (S1).

Further, the method may further include a second baking step (S2) of coating the porous bread (1) with the coating paste (30) and baking the same.

In addition, the second baking step S2 may further include a step of bonding the coated porous bread 1 to the floor kneader 40.

The first baking step (S1) will be described with reference to Fig.

The popping candy 10 is a candy which is configured to blow out gas as a part of the component is vaporized in a certain environment. The candy is also called a gas-filled candy, and generally includes a solid carbon dioxide component.

The popping candy 10 is generally manufactured by injecting a high-pressure carbon dioxide with stirring a conventional candy component under a high temperature and high pressure condition, introducing a large amount of carbon dioxide gas into the candy melt, and cooling and solidifying under a high pressure condition , Popping effect in the process of rapidly expanding the high-pressure carbon dioxide as the candy component dissolves in the oral cavity and is ejected into the gas.

In the first baking step (S1), the popping effect of the popping candy (10) is applied to baking.

The first baking step S1 may be performed using a mold 50 forming an outer contour of the perforated bread 1, as shown in Fig.

1 (a), 1 (b) and 1 (c) illustrate the preparation steps of the first baking step S1, wherein the popping candy 10 is added to the cake dough 20 One embodiment of the method is shown.

1 (a)) of applying the butter 51 in the form of a pomade to the inner surface of the mold 50 and a step (S1-10) of applying the popping candy 51 on the coated butter 51 (See Fig. 1 (b)) of pouring the cake dough 20 into the mold 50 (S1-30, see Fig. 1 (c)), The popping candy 10 is added to the cake dough 20.

Thus, the popping candy 10 is uniformly distributed on the outer periphery of the cake dough 20, and the cake dough 20 is filled between the popping candies 10.

At this time, the step S1-20 is a step of filling the popping candy 10 into the mold 50 to which the butter 51 is applied, then pouring the mold 50 in an inverted manner, It is possible to efficiently perform the method by leaving only the candy 10.

In addition, in step S1-30, the cake dough 20 poured into the mold 50 is baked and swollen as the first baking step (S1) described later in FIG. 2 is performed, It is necessary to perform the above step S1-30 in anticipation of the volume change.

Accordingly, the cake dough 20 can be supplied in a state before aging after kneading to minimize volume change due to baking. It is possible to fill only the 80% to 90% of the mold 50 so that the bulged volume does not exceed the internal volume of the mold 50.

FIG. 1 (d) shows a step of performing the first baking step (S1), and shows an embodiment of a method of baking the cake dough 20 to which the popping candy 10 is added.

The cake dough 20 to which the popping candy 10 is added is introduced into the oven 60 and baked at a high temperature.

When the cake dough 20 added with the popping candy 10 starts to be baked, the candy component 11 of the popping candy 10 melts and the high-pressure carbon dioxide rapidly expands and is sprayed into the gas 12, In this process, a plurality of pores 21 are formed on the cake dough 20.

The pores 21 formed on the cake dough 20 are hardened as the baking progresses so that the perforated bread 1 having a plurality of pores 21 formed on its surface is made 1 (d)).

Also, as the gas 12 is blown out from the inside of the cake dough 20 due to the popping effect, the pores 21 on the surface of the porous bread 1 are formed unevenly.

Accordingly, the porous shape and rough surface texture of the basaltic rocks of Jeju Island can be expressed realistically.

The external contour of the porous bread 1 is determined according to the shape of the mold 50. When the shape of the mold 50 is hemispherical as shown in FIG. 2, a plurality of rugged And the surface of the flat portion is formed into a flat hemispherical perforated bread (1).

The surface shape and texture of the porous bread 1 may vary depending on the baking temperature and the baking time. According to the intention of the present invention, the optimum baking temperature of the first baking step for realistically expressing Jeju- And the optimum baking time is 14 minutes.

The candy component 11 of the popping candy 10 is formed on the surface of the pores 21 as the gas 12 leaks outwardly from the inside of the cake dough 20 due to the popping effect And is spread.

At this time, when the candy component 11 includes an edible component having a specific color, the pore 21 to which the candy component 12 is applied may be expressed by a corresponding color.

For example, by using a chocolate popping candy containing an edible component of black color, the pores 21 can be expressed in black color so that the black color of the basalt can be expressed realistically.

When the first baking step (S1) is completed, a step of discharging the porous bread (1) to the outside of the mold (50) and cooling is performed. At this time, the porous bread (1) . (S1-40, Fig. 1 (e)),

FIG. 2 is a view showing one embodiment of the second baking step (S2), and FIG. 3 is a cross-sectional view showing a state where the first baking step (S1) and the second baking step (S2) 1).

The curved surface portion is coated by the coating dough 30 (S2-10, see Fig. 2 (a)), and the flat portion and the flat portion The floor dough 40 is joined (S2-20, see Fig. 2 (b)) and then introduced into the oven and baked (S2, see Fig. 2 (c)).

At this time, the coating dough 30 includes an edible component that emits a specific color so that the surface of the perforated bread 1 is coated with the coating dough 30 in a corresponding color Can be expressed.

For example, the surface of the porous bread 1 may be expressed in a deep black color by using an ink-coated dough containing a dark-colored edible ink component so that the black color of the basalts of Jeju Island can be expressed more realistically.

In addition, when the popping candy 10 is made of chocolate popping candy, the effect of the cake dough 20 being primarily coated by the candy component 11 of the chocolate popping candy and secondarily coated by the ink coating dough So that the color of the inside of the cake dough 20 does not appear on the outside, and the black color of the basalt rock in Jeju Island can be expressed more realistically.

At this time, the surface color of the perforated bread 1 may vary depending on the baking temperature and the baking time, and the optimum baking temperature of the second baking step S2 for realistically expressing the black color of the Jeju island basalt is 180 ° C And the optimum baking time is 14 minutes.

The ink-coated dough is prepared by dissolving butter in a medium-sized beverage, adding the sugar when the melted butter boils, cooling the mixture by adding whipped powder and milk, whipping the mixture, and aging the mixture in a refrigerator for 24 hours .

The ingredient content of the ink coating dough may be 150 g of butter, 400 g of sugar, 100 g of powder, 150 g of milk and 8 g of ink.

Further, the floor dough 40 may also include an edible ingredient that gives a specific color, so that the lower end of the perforated bread 1 can be represented by a corresponding color.

For example, by using a chocolate biscuit floor dough containing a black chocolate component, the lower end of the porous bread 1 is expressed in black color, and the curved portion 1 of the porous bread 1 coated with the ink- So that it can be connected naturally.

That is, the popping candy 10, the coating dough 30, and the floor dough 40 are provided with the same coloring ingredients as the color of the edible component, Can be unified. Especially, it is possible to express Jeju Island basalt more realistically by unifying it with black color.

At this time, the color of the perforated bread (1) is not limited to the black color but may be variously expressed. For example, a multi-pomaceous bread having a yellow color using an orange flavor, And the like can be manufactured to realize a bread having various flavors and colors.

The dough of the chocolate biscuit floor can be prepared by mixing the mixture of butter and sugar with a squeeze powder and cocoa powder and then mixing the mixture with dough in a refrigerated state for 2 hours and pushing it to a thickness of 2 mm with a biscuit mold .

The ingredient content of the chocolate biscuit floor dough may be 50 g of butter, 62 g of sugar, 52 g of powder, and 10 g of cocoa powder.

Also, the bottom of the chocolate biscuit may be combined with the porous bread 1 in a pre-baked state at 180 ° C for 5 minutes in an oven to satisfy the total amount of baking heat required to bake the chocolate biscuit.

At this time, the second baking step in which the baked bread 1 is heated at 180 ° C. for 14 minutes may be performed on the porous bread 1 coupled with the chocolate biscuit floor dough, and the second baking step (S2) It is also possible to adjust the baking process at a temperature of 160 ° C for 14 minutes so that the baked chocolate biscuit can be baked in a proper state.

In addition, the cake dough 20 may be formed by deformation of the middleness dough, so that the interior of the porous bread 1 may be baked in a cake having a soft texture. In addition to improving the texture, We can increase charm and commerciality.

The cake dough 20 may be manufactured to balance the sweetness by adjusting the sugar content according to the sugar content contained in the coating dough 30 and the floor dough 40. [

For example, when the coating dough 30 and the floor dough 40 are each composed of the ink-coated dough and the chocolate biscuit dough having the high sugar content as described above, the sugar content of the cake dough 20 is significantly lowered By adjusting the balance of the overall sweetness, the merchantability can be controlled.

To this end, the cake dough (20) is prepared by mixing butter, syrup, espee and egg whites in a mixture obtained by dissolving butter in medium heat and slowly cooling the mixture, and mixing the mixture with baking powder and sieve, Followed by mixing.

The ingredients of the cake dough 20 can be composed of 150 g of powder, 4.5 g of baking powder, 90 g of sugar, 135 g of whole egg, 7.5 g of syrup, 15 g of espy and 135 g of butter.

At this time, the espy component is not necessarily included as an additive for enhancing the preservative and moisturizing power of the cake dough 20.

In addition, the cake dough 20 may further include a food material having various flavors and colors, thereby enhancing the variety of products.

For example, the cake dough 20 may be made of a citrus cake dough further containing 5 g of citrus resin, and a cake using citrus fruits representing Jeju Island can be placed inside a porous bread having a basal-type shape, .

The citrus cake dough can be prepared by adding the cooled butter to the mixture of the ground powder, the baking powder, the sugar, the syrup, the espy and the egg whites in the manufacturing step of the cake dough 20 and further adding the citrus resin have.

As another example, the cake dough 20 may be made of peanut cake dough including 36 g of peanut butter and 15 g of baked peanut butter, and the cake using the peanut representative of the likelihood of Jeju Island is placed inside a porous bread of basalt form And it is possible to increase the merchantability.

The citrus cake dough is prepared by adding peanut butter to the mixture before the butter melted in the medium heat is cooled and slowly cooling the mixture in the manufacturing step of the cake dough 20. Then the mixture of baking powder, sugar, Adding chilled butter added with peanut butter, and further adding and mixing the above-mentioned peanut crumb.

As another example, the cake dough 20 may be formed of a green tea cake dough further including a green tea powder 9g, and a cake using a green tea representing Jeju Island may be implemented in a porous bread having a basalt shape, thereby improving the merchantability .

The green tea cake dough is prepared by mixing powder and baking powder in a manufacturing step of the cake dough 20, mixing the green tea powder with a sieve, forming a mixture of sugar, starch syrup, espy and egg whites, And then mixing them.

As described above, according to the method for producing a porous bread (1) of the present invention and the porous bread (1) using the same, the black color of the basalt can be expressed realistically using the edible inks.

In addition, the porous shape of the basalt can be expressed realistically using the popping effect of the popping candy 10.

Further, the rough surface texture of the basalt can be expressed realistically using the popping effect of the popping candy 10.

In addition to filling the inside with a soft cake, it improves the texture and improves the merchantability with a different attractive charm.

In addition, the amount of sugar contained in the coating paste 30, the floor paste 40, and the cake paste 20 can be adjusted to balance the sweet taste.

In addition, the popping candy 10, the coating dough 30, and the floor dough 40 are made to have the same color so that the surface color of the porous bread can be rendered evenly.

In addition, various tastes and colors can be realized according to the selection of the materials included in each dough, thereby increasing the variety of products.

It will be understood by those skilled in the art that the present invention may be embodied with various changes and modifications without departing from the spirit and scope of the invention as defined in the appended claims. The practice is within the scope of the present invention.

1: Multipurpose bread 10: Popping candy
11: Candy ingredient of popping candy 12: Gas
20: cake dough 21: porcelain
22: pore periphery 30: coated dough
40: floor dough 50: mold
51: butter S1: first baking step
S2: second baking step

Claims (23)

And a first baking step of baking the cake dough having a plurality of popping candies added to its surface at a high temperature,
Wherein the first baking step comprises the steps of forming a plurality of pores on the surface of the cake dough by the gas ejected from the plurality of popping candies and producing a multi-cavity bread in which the candy components of the popping candies are melted and applied to the pores Wherein the bread is made from a mixture of two or more kinds of bread. The method according to claim 1,
Further comprising a second baking step of coating the porous bread with a coating paste and baking the baked bread. 3. The method of claim 2,
Wherein the second baking further comprises bonding the coated multi-ply bread to the floor dough. The method according to claim 1,
Wherein the first baking step is a step of baking the cake dough to which the plurality of popping candies are added in an oven at 180 DEG C for 14 minutes. 3. The method of claim 2,
Wherein the second baking step is a step of baking the coated porous bread in an oven at 180 DEG C for 14 minutes. The method of claim 3,
The floor dough was baked in an oven at 180 DEG C for 5 minutes and then combined with the coated multi-ply loaf;
Wherein the second baking step is a step of baking the multi-ply loaf combined with the floor dough in an oven at a temperature of 180 DEG C and a temperature of 160 DEG C for 14 minutes. The method of claim 3,
Wherein the coating dough, the floor dough, and the popping candy are each comprised of an edible component having the same color. The method according to claim 1,
Wherein the popping candy comprises solid carbon dioxide. The method according to claim 1,
Wherein the popping candy is a chocolate popping candy including a chocolate ingredient The method of claim 3,
The coating dough,
Dissolve butter in medium heat;
When the melted butter is boiled, sugar is added and then cooled;
Adding whipped powder and milk to whip;
Adding edible inoculum and aging in a refrigerated state for 24 hours;
Wherein the kneaded mixture is an ink-coated kneader. 11. The method of claim 10,
The ink-
Wherein the mixture is prepared by mixing 150 g of butter, 400 g of sugar, 100 g of powder, 150 g of milk, and 8 g of ink. The method of claim 3,
The floor dough,
In a mixture of butter and sugar;
Sieving powder and cocoa powder were added and mixed;
Let it cool for 2 hours;
2mm thick;
Wherein the chocolate biscuit base dough is a chocolate biscuit floor dough produced in the step (1). 13. The method of claim 12,
The chocolate biscuit floor dough,
Wherein the mixture is prepared by mixing 50 g of butter, 62 g of sugar, 52 g of powder, and 10 g of cocoa powder. The method according to claim 1,
The cake dough,
a) dissolving the butter in medium heat and slowly cooling;
b) sieving and mixing the powders and the baking powder;
c) adding sugar and starch syrup to the mixture of step b) and mixing them;
d) adding to the mixture of step c) butter added in step a) and mixing;
Characterized in that the bread is produced by a method comprising the steps of: 15. The method of claim 14,
In the production of the cake dough,
e) adding citrus resin to the mixture of step d) and mixing,
Wherein the cake dough is made of citrus cake dough. 16. The method of claim 15,
The citrus cake dough,
Wherein the mixture is prepared by mixing 150 g of ground powder, 4.5 g of baking powder, 90 g of sugar, 135 g of egg yolk, 7.5 g of syrup, 135 g of butter, and 5 g of citrus resin. 15. The method of claim 14,
In the production of the cake dough,
Wherein step (a) comprises adding peanut butter to butter dissolved in medium-sized butter and cooling slowly,
e) adding the baked peanut crumb to the mixture of step d) and mixing the mixture,
Wherein the cake dough is made of peanut cake dough. 18. The method of claim 17,
The peanut cake dough,
Wherein the mixture is prepared by mixing 150 g of powder, 4.5 g of baking powder, 90 g of sugar, 135 g of egg yolk, 7.5 g of syrup, 135 g of butter, 36 g of peanut butter and 15 g of baked peanuts. 15. The method of claim 14,
In the production of the cake dough,
Wherein the step (b) comprises sieving and mixing the ground powder, the baking powder and the green tea powder,
Wherein the cake dough is made of green tea cake dough. 20. The method of claim 19,
The green tea cake dough,
Wherein the mixture is prepared by mixing 150 g of powder, 4.5 g of baking powder, 90 g of sugar, 135 g of egg yolk, 7.5 g of syrup, 135 g of butter and 9 g of green tea powder. The method according to claim 1,
A mold for forming an outer contour of the perforated bread is provided,
Wherein the first baking step comprises:
Uniformly applying the butter in the form of a pomade to the inner surface of the mold;
Embedding the plurality of popping candies on the applied butter;
Filling the mold with the cake dough;
Placing the mold in an oven to bake the perforated bread;
The method of claim 1, 22. The method of claim 21,
Wherein filling the mold with the cake dough comprises:
And filling the dough of the cake before aging and forming the dough with 80% to 90% of the mold. A multi-ply bread made by the method of any one of claims 1 to 22.

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