KR102015808B1 - The method of manufacturing hardtack bread - Google Patents

Abstract

The present invention relates to a method for preparing hardtack bread, which has excellent fermentation activity and delays the aging of bread. The method of the present invention comprises: a hardtack bread dough preparing process; a starter preparing process; a hardtack Soboro preparing process; and a molding process.

Description

The method of manufacturing hardtack bread

The present invention relates to a biscuit manufacturing method, and more particularly, by using the fermented species as a material for baking dough, reducing the amount of yeast, increase the flavor of the bread and increase the flavor through the milk cream contained in biscuits It relates to a biscuit bread manufacturing method to provide a crispy texture.

In addition, the present invention can manufacture biscuit bread using sesame seeds and black sesame seeds and fermented species to ingest the nutrients of cereals, fermentation activity during baking dough through fermented species, delay the aging of bread and fermented species It relates to a biscuit manufacturing method effective for digestion and in vivo fat metabolism.

In today's busy life, many people are skipping breakfast or not eating on time, and many people are hurting their health.In order to solve a meal, instant meals such as hamburgers, sandwiches, breads, or crusts are used for instant breakfast. Food is growing.

Bread refers to bread, cakes, bread, donuts, etc., which are prepared by adding flour or other food or food additives as main ingredients.

As the standard of living has recently been improved, consumers' preferences for food have been diversified and advanced, and the preference for processed foods with easy cooking and high taste for taste has increased.

In addition, fermented species are necessary to make bread, and fermented species are used as raw materials of bread by using various kinds of fermented species as well as satisfying the changing tastes and trends of consumers as well as benefiting health.

Biscuits, on the other hand, are flour-based, hardly baked with less moisture and sugar, are slightly smaller and thicker than biscuits. They have good shelf life and can be stored for long periods of time.

In other words, biscuits are made from flour, yeast, sugar, salt, etc. as a raw material, and then put into a molding machine to be molded and baked. As a result, the biscuits have low water activity and have good shelf life. It is convenient to do Therefore, it was mainly used for emergency food or emergency disasters of the military. Recently, it is widely used as snacks for the general public.

However, the conventional biscuits lack the taste, aroma, and nourishment, and are not widely used compared to other confectionery, which has no taste other than sweetness, and has not escaped from the fixed taste, and contains other nutritional ingredients except carbohydrates. It does not have a special health food, simply serving as a food or snack to provide calories.

The present inventors have completed the present invention by developing biscuit bread using a fermented species that can increase the utilization of biscuits while continuing to research a new type of food using biscuits.

1. Cooking method of nourishing hardtack (Patent Publication No. 10-2005-0050204) 2. Biscuit containing silkworm powder and its manufacturing method (HARD TACK COMPRISING SILKWORM POWDER AND PREPARATIONMETHOD THEREOF) (Patent Publication No. 10-2006-0082281)

The present invention has been made to solve the above problems, its purpose is to reduce the amount of yeast by using the fermented species as a material for baking dough, increase the flavor of bread and through the milk cream contained in biscuits It is to provide a biscuit bread manufacturing method that can increase the fragrance to eat nutrients of crispy texture and grains and delay the aging of bread.

In addition, the present invention is kneaded by mixing strong powder, sugar, salt, fermented seed, powdered milk, butter, whole egg and water, and then divided the dough made by rotting sesame and black sesame, milk, fresh cream, sugar in the divided dough After adding condensed biscuits formed by boiling and mixing condensed milk and starch, one biscuit is added, and then the egg water is buried only on one side, and the biscuit bran is fermented by fermentation by buried biscuit bread.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

Biscuit bread manufacturing method according to an embodiment of the present invention to achieve the above object, strong powder 48 to 54% by weight, sugar 3 to 6% by weight, salt 0.4 to 1.5% by weight, fermented seed 0.4 to 1.5% by weight, milk powder 1 to 3% by weight, 4 to 7% by weight of eggs and 28 to 33% by weight of water are mixed in the kneader, and then 3 to 7% by weight of butter is further mixed to add 0.7 to 1.5% of sesame seeds and black sesame seeds immediately before the dough is finished. Biscuit dough dough manufacturing process by mixing 0.7 ~ 1.5% by weight to make dough, quench, split and ferment; Put 32 ~ 38% by weight of milk, 35 ~ 42% by weight of fresh cream in a copper bowl and warm it to 65 ℃ ~ 70 ℃, and 7 ~ 12% by weight sugar, 7 ~ 13% by condensed milk and 4 ~ 8% by weight of starch After mixing the milk and fresh cream in a mixed state to rot, and then rotted, sifted the mixed material in a copper bowl, boiled, and then poured on a silicon paper to cool the biscuit manufacturing process; 45 to 52% by weight of biscuits are crushed into small pieces, and 8 to 13% by weight of sugar, 0.5 to 2% by weight of baking powder, 7 to 12% by weight of almond powder, and 8 to 13% by weight of butter are mixed in a bowl , 16 to 22% by weight of eggs mixed with a ball rotting biscuit Sororu manufacturing process; And fermented biscuit bread dough divided to form a circular shape, and then spread the biscuits in the center of biscuit dough evenly spread, and then put one biscuit in the center and stacked biscuits dough so that biscuits are covered, It is characterized in that it comprises a; forming a step of burying the egg water on one side and buried biscuit sobo is baked for 9 minutes at 175 ℃ in the convention oven, sprinkling star sugar powder on the baked bread.
In addition, the fermented species of the biscuit dough manufacturing process of the biscuit bread manufacturing method according to the present invention is mixed with a strong component 41.40% by weight, 8.37% by weight, yeast 5.58% by weight and water 44.65% by weight into a container for 6 hours The first fermented species were prepared by refrigerated fermentation, and 36.58 wt% of primary fermented species, 32.95 wt% of strong component, 5.96 wt% of whole wheat and 24.51 wt% of water were added to a container and mixed and refrigerated for 6 hours to produce secondary fermented species Prepared by mixing 61.22% by weight of the secondary fermented species, 20.18% by weight of strong component, 3.59% by weight of whole wheat and 15.01% by weight of water in a container and refrigerated fermentation for 6 hours to use to form a third fermented species,

The biscuit dough dough manufacturing process is 50.89% by weight, sugar 4.07% by weight, salt 0.61%, fermented seed 0.61%, powdered milk 1.27%, butter 4.07%, eggs 5.09%, water 31.55%, sesame 0.92 Material preparation step to prepare the weight% and black sesame 0.92% by weight, 50.89% by weight of strong powder, 4.07% by weight of sugar, 0.61% by weight of salt, 0.61% by weight of fermented seed, 1.27% by weight of milk powder, 5.09% by weight of egg and 31.55% by weight of water After kneading the mixture, and then 4.07% by weight of butter is further mixed by mixing 0.92% by weight of sesame seeds and 0.92% by weight of black sesame seeds immediately before completion of the dough, the material mixing step, and the dough provided in the material mixing step The water is quenched in a quick freezer for 5 minutes and the quenched dough is divided into an automatic splitter and is divided into fermentation and put into a circular frame in the form of bread, characterized in that it consists of a fermentation step.

In addition, the biscuit manufacturing process of the biscuit bread manufacturing method according to the present invention is a material preparation step of preparing milk 35.86% by weight, fresh cream 39.84% by weight, sugar 9.56% by weight, condensed milk 8.76% by weight and starch 5.98% by weight, copper bowl After adding 35.86% by weight of milk and 39.84% by weight of fresh cream, warmed to 65 ° C ~ 70 ° C, and mixing 9.56% by weight of sugar, 8.76% by weight of condensed milk and 5.98% by weight of starch on the bowl to rot the warmed milk and fresh cream. The biscuits are cooled by sieving the mixed ingredients through a sieve and pouring them back into a copper bowl and stirring them so that they are not pressed or burned. It is characterized by consisting of the preparation stage.

The biscuit bread manufacturing method according to the present invention uses the fermented species as a material for baking dough to reduce the amount of yeast soft, increase the flavor of the bread and increase the fragrance through the milk cream contained in biscuits bread crispy texture to provide.

In addition, the method of manufacturing biscuit bread according to the present invention can produce the biscuit bread using sesame and black sesame seeds together with the fermented species to ingest the effective nutrients of the grains and the fermentation activity is excellent when baking dough through the fermented species It delays the aging of bread and provides a favorite food for digestion and in vivo fat metabolism through fermented species.

In addition, the biscuit bread manufacturing method according to the present invention by aging the secondary fermentation broth species before kneading and activating the tertiary fermentation broth species during kneading and mixing them as raw materials of dough of biscuit bread to produce the bread through the circulation process By repeatedly producing and using the fermented species, it has the ripe flavor and fermentation completion characteristic peculiar to the seed, thereby providing an effect that can be used by culturing with a strong seed.

1 is a flow chart illustrating a biscuit bread manufacturing process according to the present invention.
Figure 2 is a flow chart showing a biscuit dough dough manufacturing process according to the present invention
3 is a flow chart showing a fermented seed production process of FIG.
4 is a flowchart illustrating a biscuit manufacturing process of FIG.
5 is a flowchart illustrating a molding process for manufacturing the biscuit bread of FIG.
Figure 6 is a photograph showing a fermented seed manufacturing process according to FIG.
Figure 7 is a photograph showing a biscuit bread forming process according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention can provide a biscuit bread that provides a crispy texture by using a fermented species as a material for baking dough, reducing the amount of yeast, increasing the flavor of the bread and increasing the aroma through the milk cream contained in the biscuits. have.

In addition, the present invention is a sesame, black sesame mixed with the dough containing fermented species to produce biscuits to ingest the nutrients of cereals to provide a healthy bread effective for health, each of the grains used in the present invention The characteristics and operation of the material are as follows.

Sesame seeds are an annual herb and multiply as seeds. It is a paid crop, and its main stem is about 70 ~ 140cm high and has a square with hairs with leaves. The opposite leaf is long oval about 7 ~ 14cm long and has a flat edge. Flowers blooming in July-August are pale purple on white background. The fruit is 2 ~ 3cm in length, and the seeds are white, yellow, and black. Seeds are edible or squeezed and used as a source of wheat for flowering and as feed.

Black sesame is rich in protein and is the main ingredient of keratin, which is the main ingredient of hair. Black sesame is rich in protein and vitamin B. These ingredients affect the scalp and prevent hair from falling out easily. There is a component called 100, which is a powerful antioxidant that has been shown to inhibit cancer. Vitamin E, calcium and selenium are very effective in preventing aging and prevent baldness. Black sesame contains lecithin, which is good for metabolism and blood circulation, and is rich in fatty acids and amino acids, which is good for recovery patients.

The present invention is kneaded by mixing a strong powder, sugar, salt, fermented species, powdered milk, butter, whole egg and water, and then divided the dough made by rotting sesame and black sesame, milk, fresh cream, sugar, condensed milk in the divided dough And after adding the biscuits formed by boiling and mixing the starch, it is characterized in that the biscuit bread is formed by firing the egg water and then buried biscuit soboru on one side after putting one biscuit.

The present invention is largely divided into biscuits dough production, fermented seed production, biscuit production and biscuit sobo manufacturing process, the fermented species is used as yeast for the fermentation of the dough, the dough is divided into a certain amount of biscuits are provided Biscuits are baked and baked to make biscuits.

Biscuit bread manufacturing method according to the present invention is configured through biscuit dough dough manufacturing process, fermented seed manufacturing process, biscuit manufacturing process, biscuit sobo manufacturing process, molding process as shown in FIG.

1. Biscuit dough manufacturing process

First, biscuit dough manufacturing process includes a material preparation step, a material mixing step, a quick freezing step, a split and fermentation step as shown in Figure 2 attached to form a base composition for producing a biscuit bread according to the present invention It is configured by.

(1) Material Preparation Step

Strong powder 48 to 54% by weight, sugar 3 to 6% by weight, salt 0.4 to 1.5% by weight, fermented seed (yeast) 0.4 to 1.5% by weight, milk powder 1 to 3% by weight, butter 3 to 7% by weight, egg 4 ~ 7% by weight, water 28-33%, sesame 0.7-1.5% by weight and black sesame 0.7-1.5% by weight are prepared.

(2) material mixing step

Strong 48 to 54% by weight, sugar 3 to 6% by weight, salt 0.4 to 1.5% by weight, fermented species (yeast) 0.4 to 1.5% by weight, milk powder 1 to 3% by weight, eggs 4 to 7% by weight and water 28 to 33 After kneading by mixing the weight%, 3 to 7% by weight of the butter is further mixed by mixing the sesame 0.7 ~ 1.5% by weight and 0.7 ~ 1.5% by weight black sesame immediately before the dough is completed to complete the dough.

On the other hand, the composition of the dough as an embodiment of the present invention is 50.89% by weight, 100% by weight of sugar, 4.07% by weight of sugar, 0.61% by weight of salt, 0.61% by weight of fermented species (yeast), milk powder 1.27% by weight, It is preferably composed of 4.07 wt% butter, 5.09 wt% eggs, 31.55 wt% water, 0.92 wt% sesame seeds and 0.92 wt% black sesame seeds.

(3) a deep freezing step,

 The mixed dough is placed in a quick freezer for 5 minutes and quenched.

(4) Division and fermentation stage

  The fast-frozen dough is divided using an automatic splitter and fermented into a circular mold in the form of bread.

 At this time, the automatic splitter is automatically divided so that the dough has a weight of 50g and put the divided dough into a circular frame so that the fermentation.

2. Fermented seed manufacturing process

Fermentation seed production process is a primary fermentation seed process, secondary fermentation seed process and 3 as shown in Figure 3 attached to form a yeast (fermented seed) used in the base composition for making biscuit bread according to the present invention It is configured through the primary fermentation seed process, according to Figure 6 attached to the detailed description with reference to Figure 3 is configured as follows.

 (1) Primary fermentation seed process

  41.40% by weight of strong component, 8.37% by weight of whole wheat, 5.58% by weight of yeast and 44.65% by weight of water are mixed in a container and refrigerated for 6 hours to prepare primary fermented species.

  That is, the strong powder, whole wheat, yeast and water are mixed in a sterilized bottle, mixed and refrigerated and fermented for 6 hours after lapping, and the aged fermentation broth is finely ground to be used as the primary fermentation species.

 (2) secondary fermentation seed process

  36.58 wt% of primary fermented species, 32.95 wt% of strong component, 5.96 wt% of whole wheat and 24.51 wt% of water are mixed in a container and refrigerated for 6 hours to prepare a secondary fermented species.

  That is, primary fermented species, strong powder, whole wheat and water are mixed in a sterilized bottle, mixed and refrigerated and fermented for 6 hours after lapping.

 (3) 3rd fermentation seed process

    61.22% by weight of the secondary fermented species, 20.18% by weight strong component, 3.59% by weight whole wheat, 15.01% by weight of water are mixed in a container and refrigerated for 6 hours to prepare tertiary fermented species.

  The fermented species prepared by the above procedure is used as a yeast substitute of the biscuit dough dough manufacturing process of the present invention, which increases the flavor of the bread, adds softness and provides a more crisp texture of the finished biscuit, This will increase the aroma of the added milk cream.

(4) circulation process

  The fermented species formed through the tertiary fermented species can be used continuously as a full-day species, and as the process is repeated, it will have a mature flavor and fermentation completeness peculiar to the spawn.

That is, the remaining fermented species used in the third fermentation species process is used as the whole species to produce the fermented species. More specifically, the remaining fermented species (all species), strong powder, whole wheat, water in the third fermentation process After fermentation for 6 hours by refrigerated fermented into 3rd fermented species to produce a natural fermented species to complete the natural fermentation species to use for the whole process for the circulation process.

Old spawns have a deep, unique flavor and strong fermentation activity not found in fresh spawns, and baby spawns can be cultured as young or mature with spawning strength over time.

Through the fermented species, it is possible to improve the phenomenon of heartburn that may occur through the eating of flour, the main ingredient of biscuits.

3. Biscuit Manufacturing Process

   Biscuit manufacturing process is to be filled in the biscuit dough dough for manufacturing biscuit bread according to the present invention, comprising a material preparation step, material mixing step, genus preparation step as shown in Figure 4, The procedure is as follows.

(1) Material Preparation Step

  Prepare 32 to 38 wt% milk, 35 to 42 wt% fresh cream, 7 to 12 wt% sugar, 7 to 13 wt% condensed milk and 4 to 8 wt% starch.

(2) material mixing step

Put 32 ~ 38% by weight of milk and 35 ~ 42% by weight of fresh cream in a copper bowl and warm it until it reaches 65 ℃ ~ 70 ℃. 7-12 wt% sugar, 7-13 wt% condensed milk, and 4-8 wt% starch are mixed in a bowl, mixed with warm milk and fresh cream inside the bowl, and then rotten. Pour into a copper bowl and stir to avoid sticking or burning. Boil until thick.

On the other hand, the composition of the biscuits of the present invention is preferably composed of 35.86% by weight of milk, 39.84% by weight of fresh cream, 9.56% by weight of sugar, 8.76% by weight of condensed milk and 5.98% by weight of starch based on 100% by weight of the whole dough.

 (3) preparatory stage

 Prepare the biscuits by cooling the material provided in the material mixing step by placing a silicon paper on a predetermined plate.

4. Biscuit Sobo Manufacturing Process

  Biscuit Sobo manufacturing process is to include a material preparation step, a material mixing step to form a base composition that is added to the dough filled with biscuits for biscuit bread manufacturing according to the present invention, the procedure is as follows. .

(1) Material Preparation Step

  45 to 52 weight percent biscuits, 8 to 13 weight percent sugar, 0.5 to 2 weight percent baking powder, 7 to 12 weight percent almond powder, 8 to 13 weight percent butter and 16 to 22 weight percent eggs are prepared.

(2) material mixing step

First, 45 to 52% by weight of biscuits are prepared by crushing the balls into small pieces, and 8 to 13% by weight of sugar, 0.5 to 2% by weight of baking powder, 7 to 12% by weight of almond powder, 8 to 8 parts of butter Put 13% by weight, and rub it by hand to loosen, mix the eggs 16-22% by weight in the bowl to rot to complete the biscuit soboru.

 On the other hand, as an embodiment of the present invention, the composition of biscuit biscuits of biscuit bread is 47.87% by weight biscuits, 10.64% by weight sugar, 1.06% by weight baking powder, 10.64% by weight almond powder, 10.64% by weight butter And 19.15% by weight of eggs.

5. Molding process

  Molding process is to produce a biscuit bread according to the present invention by molding the mixture through the material including biscuit dough, biscuits, biscuit sorbent by the above procedure, material preparation step as shown in Figure 5, It comprises a molding step and a firing step, looking at the procedure with reference to Figure 7 as follows.

(1) Material Preparation Step

Biscuits dough dough 41 to 46% by weight, biscuits 32 to 37% by weight, biscuits 1 to 3%, biscuit soboru 15 to 19% by weight and star sugar 1 to 3% by weight.

(2) forming step

   The fermented and split biscuit dough dough 41 to 46% by weight in the shape of dumplings, and then biscuits 32 to 37% by weight in biscuit dough to spread evenly, put the biscuit bread dough 1 to 3% by weight After stacking so as to cover the egg, only one side and the egg-coated side of biscuit soboru 15 to 19% by weight to complete the molding.

On the other hand, the composition of biscuit bread molding according to the present invention is 43.86% biscuit dough dough, 35.09% biscuits, biscuit biscuits 35.09% biscuit, 1.75% biscuits, biscuit biscuit 17.54%, and star sugar powder 1.76% by weight It is preferred to be configured.

(3) firing and completion stage

  The molded product prepared by the above procedure was fired at 175 ° C. for 9 minutes in a convention oven, and sprinkled biscuits were completed by sprinkling 1 to 3% by weight of star sugar powder on the baked biscuits.

Example

Biscuit bread dough, biscuit biscuits, biscuits, biscuit biscuit, star sugar powder based on the combination of the composition as shown in Table 1 for the manufacture of biscuits were prepared under the same conditions. (Unit weight%)

division Example 1 Example 2 Example 3 Example 4 Example 5 Biscuit dough 39.27 41.75 43.86 46.39 47.18 Biscuit filling 41.28 39.22 35.09 31.17 29.97 hardtack 1.75 1.75 1.75 1.75 1.75 Biscuit Soboru 15.94 15.52 17.54 18.93 19.34 Star Candy Powder 1.76 1.76 1.76 1.76 1.76

Biscuit dough dough, biscuits, biscuits and biscuits soaked in the above examples are divided by an automatic splitter after rapid freezing during biscuit dough manufacturing process to push the fermented dough into a circle, and then fill the biscuits. Biscuits were added and stacked so that the dough was covered. Then, the egg water was soaked on one side and biscuit soboru on the side where the eggs were soaked and baked in a convention oven at 175 ° C for 9 minutes. .

The surface and the cross-section of the biscuit bread prepared at the compounding ratio of Table 1 were evaluated.

  Organization chart division Example 1 Example 2 Example 3 Example 4 Example 5 Fermentation status ++++ +++++ +++++ ++++ ++++ Shell surface ++++ ++++ +++++ ++++  +++ color +++ +++ ++++ +++  +++

Code: +++++ Very good ++++ Good +++ Normal ++ Poor + Very bad Table 2 compares and evaluates the appearance of each biscuit prepared at the mixing ratio of Table 1. The 'fermentation state' of the division column indicates the degree of swelling of the bread evenly, the 'shell surface' indicates the degree of swelling uniformly and not the crushing of the skin, and the 'color' is the color of the outer surface of the bread and the caramelization It shows the degree of progress.

Comparative evaluation of the surface and the cross-section according to the composition ratio in the manufacture of biscuit bread according to the embodiment according to the embodiment The composition of the dough of Example 3 shown in Table 1 is 100 wt% It was evaluated that the condition consisting of 43.86% biscuit dough dough, 35.09% biscuit biscuit, 1.75% biscuit biscuit, 17.54% biscuit biscuit, and 1.76% biscuit powder.

Sensory evaluation

In order to compare the quality of each biscuits made in Examples 1 to 5, 20 sensory test personnel having 10 years or more of sensory test experience in food-related fields (10 points for men and women in their 20s and 30s, respectively, 5 points) The scale, appearance, taste, texture, and overall acceptability of the bread were measured and measured, and the results are shown in Table 3 below.

 Sensory comparison table Item Example 1 Example 2 Example 3 Example 4 Example 5 Exterior 4.3 4.5 4.7 4.3 4.2 flavor 4.1 4.4 4.6 4.5 4.1 Organization 3.9 4.6 4.7 4.6 4.2 Symbol 4.1 4.4 4.9 4.4 4.1

The sensory test result for each item in Table 3 is a value rounded up to two decimal places after adding up all the scores of the sensory test agents and dividing by the number of sensory test agents, and the higher the value, the better the sensory performance. Example 3 produced through the composition of 43.86% by weight biscuits dough dough of the present invention, 35.09% by weight biscuits, 1.75% by weight biscuits, 17.54% by weight biscuits, and 1.76% by weight sugar candy as in the results of Table 3 Biscuits were evaluated to be excellent in sensory terms.

The present invention is not limited to the embodiments described above, and various modifications and changes can be made by those skilled in the art, which are included in the spirit and scope of the present invention as defined in the appended claims.

Claims (3)

48 to 54% by weight, 3 to 6% by weight of sugar, 0.4 to 1.5% by weight of salt, 0.4 to 1.5% by weight of fermented seed, 1 to 3% by weight of powdered milk, 4 to 7% by weight of eggs and 28 to 33% by weight of water After mixing in the dough, add 3 ~ 7% by weight of butter to mix the sesame 0.7 ~ 1.5% and black sesame 0.7 ~ 1.5% by weight immediately before the dough is completed to make the dough, quench, split and fermented biscuits Dough manufacturing process;
Put 32 ~ 38% by weight of milk, 35 ~ 42% by weight of fresh cream in a copper bowl and warm it to 65 ℃ ~ 70 ℃, and 7 ~ 12% by weight sugar, 7 ~ 13% by condensed milk and 4 ~ 8% by weight of starch Mixing and mixing the warmed milk and fresh cream, sieving the mixed ingredients through a sieve, pouring it into a copper bowl and boiling, and then cooling it by pouring onto silicon paper;
After crushing 45 to 52% by weight of biscuits into small pieces, 8 to 13% by weight of sugar, 0.5 to 2% by weight of baking powder, 7 to 12% by weight of almond powder, and 8 to 13% by weight of butter are placed in a bowl Biscuit Soboru manufacturing process by mixing 16 to 22% by weight of eggs in a bowl; And
After fermented and divided biscuits dough to form a circular shape, spread the biscuits in the biscuit dough to spread evenly, put one biscuit in the center and pile the biscuits to cover the biscuits, eggs Biscuit bread manufacturing method characterized in that it comprises a; forming a step of burying a biscuit sobo on water on one side and baking the molded product at 175 ℃ in a convention oven for 9 minutes, sprinkling star sugar powder on the baked bread.
The method of claim 1,
In the biscuit dough dough manufacturing process,
The fermented species is
41.40% by weight of strong component, 8.37% by weight of whole wheat, 5.58% by weight of yeast and 44.65% by weight of water were mixed in a container and refrigerated for 6 hours to prepare primary fermented species, 36.58% by weight of primary fermented species, 32.95% by weight of strong component %, 5.96% by weight whole wheat and 24.51% by weight water were mixed in a container and refrigerated for 6 hours to prepare secondary fermented seed, 61.22% by weight secondary fermented seed, 20.18% by weight strong powder, 3.59% by weight whole wheat and water 15.01% by weight in a container and mixed with refrigerated fermentation for 6 hours to prepare a tertiary fermented species, using
In the biscuit dough dough manufacturing process,
Strong powder 50.89%, sugar 4.07%, salt 0.61%, fermented seed 0.61%, powdered milk 1.27%, butter 4.07%, egg 5.09%, water 31.55%, sesame 0.92% and black sesame 0.92% Material preparation step to prepare%,
50.89% by weight of strong powder, 4.07% by weight of sugar, 0.61% by weight of salt, 0.61% by weight of fermented seed, 1.27% by weight of powdered milk, 5.09% by weight of egg and 31.55% by weight of water, and then knead 4.07% by weight of A material mixing step of making a dough by mixing 0.92% by weight of sesame seeds and 0.92% by weight of black sesame seeds immediately before the dough is completed, and
It characterized by consisting of the partitioning and fermentation step of quenching the dough prepared in the step of mixing the material in a quick freezer for 5 minutes and squeezing the quenched dough using an automatic splitter and put into a circular frame in the form of bread Biscuit manufacturing method.
The method of claim 1,
The biscuit manufacturing process
A material preparation step of preparing milk 35.86 wt%, fresh cream 39.84 wt%, sugar 9.56 wt%, condensed milk 8.76 wt% and starch 5.98 wt%,
Put 35.86 wt% milk and 39.84 wt% fresh cream in a copper bowl and warm it to 65 ℃ ~ 70 ℃, mix 9.56 wt% sugar, 8.76 wt% condensed milk and 5.98 wt% starch to the bowl, mix the warmed milk and fresh cream After mixing, sift the mixed ingredients and sift again in a copper bowl and stir to stir so as not to stick or burn underneath, and to boil them to a thick state, and
Biscuit bread manufacturing method comprising a biscuit preparatory step of cooling the material provided in the material mixing step by laying a silicon paper on a plate.

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