KR102048560B1 - Koreawheat spring onion cranberry scone and the making method for the scone - Google Patents

Koreawheat spring onion cranberry scone and the making method for the scone Download PDF

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KR102048560B1
KR102048560B1 KR1020160182396A KR20160182396A KR102048560B1 KR 102048560 B1 KR102048560 B1 KR 102048560B1 KR 1020160182396 A KR1020160182396 A KR 1020160182396A KR 20160182396 A KR20160182396 A KR 20160182396A KR 102048560 B1 KR102048560 B1 KR 102048560B1
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weight
wheat
cranberry
leek
parts
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KR20180077745A (en
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장윤영
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes

Abstract

본 발명은 대추, 꿀 및 물을 혼합한 발효액인 천연발효액종, 우리밀, 대파 및 크랜베리를 사용하여 제조한 우리밀 대파 크랜베리 스콘 및 우리밀 대파 크랜베리를 제조하는 방법을 제안한다. 상기 본 발명에 따른 우리밀 대파 크랜베리 스콘은, 크랜베리 1중량부, 밀 2중량부, 대파 1중량부, 유제품 1중량부, 베이킹파우더 0.1중량부 및 소금 0.1중량부를 포함하며, 상기 우리밀 대파 크랜베리 제조방법은, 천연발효액종 제조단계, 기본반죽 생성단계, 최종반죽 생성단계, 최종반죽 숙성단계, 스콘 조각 생성단계 및 스콘 베이킹 단계를 수행한다. The present invention proposes a method for producing Korean wheat leek cranberry scones and Korean wheat leek cranberries prepared using natural fermentation broth, Korean wheat, leek, and cranberries, which are fermentation broths mixed with jujube, honey, and water. Woori wheat leek cranberry scone according to the present invention, cranberry 1 part by weight, wheat 2 parts by weight, leek 1 part by weight, dairy products 1 part by weight, baking powder 0.1 parts by weight and salt 0.1 parts by weight, the method Silver, natural fermentation broth production step, the basic dough production step, the final dough production step, the final dough ripening step, scone pieces production step and scone baking step is performed.

Description

우리밀 대파 크랜베리 스콘 및 우리밀 대파 크랜베리 스콘 제조방법 {Koreawheat spring onion cranberry scone and the making method for the scone} Korean wheat heat onion cranberry scone and Korean wheat heat onion cranberry scone

본 발명은 스콘에 관한 것으로, 특히, 우리밀, 대파 및 크랜베리를 사용하여 제조한 우리밀 대파 크랜베리 스콘 및 우리밀 대파 크랜베리 스콘의 제조방법에 관한 것이다. The present invention relates to scones, and more particularly, to a method of manufacturing Korean wheat leek cranberry scones and Korean wheat leek cranberry scones prepared using wheat, leek and cranberries.

영국에서 차와 함께 즐기는 스콘(scone)은 어떤 과일을 첨가하는가에 따라 옥수수 스콘, 귤 스콘, 자몽 스콘, 유자베리 스콘 및 레몬 스콘과 같은 이름이 붙는다. 특히 새콤달콤한 크랜베리를 넣은 크랜베리 스콘은 맛과 향이 다른 과일에 비해 높다는 효과가 있다. 말라있는 스콘을 그대로 사용하면 반죽의 수분을 흡수해 맛이 없어지기 때문에 럼(rum)과 섞어 하루 이상 두는 전처리 과정이 필요하다. The scones you enjoy with tea in the UK are given names like corn scones, tangerine scones, grapefruit scones, citron berry scones, and lemon scones, depending on what fruits you add. In particular, cranberry scones with sweet and sour cranberries have a higher taste and aroma than other fruits. If you use dried scones as they absorb moisture from the dough and lose their taste, you need to mix it with rum and leave it for more than one day.

럼은 당밀이나 사탕수수의 즙을 발효시켜 증류한 술로서, 뱃사람의 술이라 하여 옛날부터 선원들에게 널리 사랑을 받아 왔다. 럼의 감미로운 향기는 양과자에 아주 적합하여 설탕의 단맛과 달걀의 비린내는 완화해 준다고 해서 다량의 럼이 제과용으로 사용된다. 또 크림이나 젤라틴에 섞거나 과실을 럼에 담그기도 하며, 아이스크림에 가미하여 맛을 더하는 데도 쓰인다. Rum is a liquor made by fermenting the juice of molasses or sugar cane. It is known as a mariner's liquor and has been widely loved by sailors since ancient times. Rum's sweet scent is ideally suited for confectionery, so the sugar's sweetness and egg's fishy relieve, so a large amount of rum is used for confectionery. It can also be mixed with cream or gelatin, or immersed in rum, or added to ice cream to add flavor.

럼은 제과에 쓰이기는 하지만 결국 술이기 때문에 요리에 포도주나 청주가 사용되는 것에 비해 거부감이 있고, 스콘을 만들기 위하여 럼을 구입하여야 한다는 것은 비현실적이라는 문제가 있다. Although rum is used in confectionery, it is a liquor because wine or sake is used for cooking, and it is unrealistic to purchase rum to make scones.

대한민국 등록특허 10-1525971(2015.5.29)Republic of Korea Patent Registration 10-1525971 (2015.5.29)

본 발명이 해결하고자 하는 기술적 과제는, 대추, 꿀 및 물을 혼합한 발효액인 천연발효액종, 우리밀, 대파 및 크랜베리를 사용하여 제조한 우리밀 대파 크랜베리 스콘을 제공하는 것에 있다. The technical problem to be solved by the present invention is to provide a Uri wheat leek cranberry scones prepared by using a fermentation broth mixed with jujube, honey, and water, natural fermented broth, Korean wheat, leek and cranberry.

본 발명이 해결하고자 하는 다른 기술적 과제는, 대추, 꿀 및 물을 혼합한 발효액인 천연발효액종, 우리밀, 대파 및 크랜베리를 사용하여 우리밀 대파 크랜베리를 제조하는 방법을 제공하는 것에 있다. Another technical problem to be solved by the present invention is to provide a method for producing Korean wheat leek cranberry using a natural fermentation broth, Korean wheat, leek and cranberry which is a fermentation broth mixed with jujube, honey and water.

상기 기술적 과제를 달성하기 위한 본 발명에 따른 우리밀 대파 크랜베리 스콘은, 크랜베리 1중량부, 밀 2중량부, 대파 1중량부, 유제품 1중량부, 베이킹파우더 0.1중량부 및 소금 0.1중량부를 포함한다. Our wheat leek cranberry scone according to the present invention for achieving the above technical problem, cranberry 1 part by weight, wheat 2 parts by weight, leek 1 part by weight, dairy products 1 part by weight, baking powder 0.1 parts by weight and salt 0.1 parts by weight.

상기 다른 기술적 과제를 달성하기 위한 본 발명에 따른 우리밀 대파 크랜베리 제조방법은, 천연발효액종 제조단계, 기본반죽 생성단계, 최종반죽 생성단계, 최종반죽 숙성단계, 스콘 조각 생성단계 및 스콘 베이킹 단계를 수행한다. 상기 천연발효액종 제조단계에서는 대추, 꿀 및 물을 20:1:50의 무게비율로 혼합한 후 살균한 용기에 넣어 실온에서 일주일 발효시킨 다음 대추를 걸러내 천연발효액종을 얻는다. 상기 기본반죽 생성단계에서는 밀 2중량부, 유제품 1중량부, 천연발효액종 0.5중량부, 베이킹파우더 0.1중량부 및 소금 0.1중량부를 혼합하여 기본반죽을 만든다. 상기 최종반죽 생성단계에서는 기본반죽에 대파 1중량부 및 크랜베리 1중량부를 추가로 혼합하여 최종반죽을 생성한다. 상기 최종반죽 숙성단계에서는 최종반죽을 4~5℃의 온도에서 적어도 30시간 숙성시킨다. 상기 스콘 조각 생성단계에서는 숙성된 최종반죽을 일정한 두께로 편 다음 일정한 형태의 조각으로 분할한다. 상기 스콘 베이킹 단계에서는 스콘 조각에 글레이즈를 입힌 후 150~190℃의 오븐에서 20~25분간 굽는다. Woori wheat leek cranberry manufacturing method according to the present invention for achieving the above another technical problem, natural fermentation broth production step, basic dough production step, final dough production step, final dough ripening step, scone pieces generation step and scone baking step do. In the step of producing natural fermentation liquid species, jujube, honey and water are mixed in a weight ratio of 20: 1: 50, and then put into a sterilized container, fermented at room temperature for 1 week, and then filtered jujube to obtain a natural fermentation liquid species. In the basic dough producing step, by mixing 2 parts by weight of wheat, 1 part by weight of dairy products, 0.5 parts by weight of natural fermentation liquid species, 0.1 parts by weight of baking powder and 0.1 parts by weight of salt to make a basic dough. In the final dough generating step, the final dough is mixed by additionally mixing 1 part by weight of leek and 1 part by weight of cranberries. In the final dough aging step, the final dough is aged at a temperature of 4 ~ 5 ℃ for at least 30 hours. In the scone fragment generation step, the matured final dough is cut to a certain thickness and then divided into pieces of a predetermined shape. In the scone baking step, the glaze is coated on the scone pieces and then baked in an oven at 150 to 190 ° C. for 20 to 25 minutes.

상술한 바와 같이, 본 발명에 따른 우리밀 대파 크랜베리 스콘은, 종래에 사용하던 럼주 대신 대추, 꿀 및 물을 혼합한 발효액인 천연발효액종을 사용하고, 우리밀, 마른 대파와 생 대파 그리고 크랜베리를 사용하여 스콘을 제조함으로써, 주위에서 구하기 쉽고 비교적 가격이 저렴한 재료를 이용하여 최고의 맛을 내도록 하는 장점이 있다. As described above, Woori wheat leek cranberry scone according to the present invention is a fermentation broth mixed with jujube, honey, and water instead of the conventional rum, and using wheat, dried leek, fresh leeks, and cranberries. By producing scones, there is an advantage of making the best taste using materials that are easy to get around and relatively inexpensive.

도 1은 본 발명에 따른 우리밀 대파 크랜베리 스콘를 구성하는 재료 및 이들의 혼합비를 나타낸다.
도 2는 본 발명에 따른 우리밀 대파 크랜베리 스콘 제조방법을 나타낸다. Figure 1 shows the material constituting our wheat leek cranberry scones and the mixing ratio thereof according to the present invention.
Figure 2 shows a method of manufacturing Korean wheat leek cranberry scones according to the present invention.

본 발명과 본 발명의 동작상의 이점 및 본 발명의 실시에 의하여 달성되는 목적을 충분히 이해하기 위해서는 본 발명의 예시적인 실시 예를 설명하는 첨부 도면 및 첨부 도면에 기재된 내용을 참조하여야만 한다. In order to fully understand the present invention, the operational advantages of the present invention, and the objects achieved by the practice of the present invention, reference should be made to the accompanying drawings that describe exemplary embodiments of the present invention and the contents described in the accompanying drawings.

이하 첨부한 도면을 참조하여 본 발명의 바람직한 실시 예를 설명함으로써, 본 발명을 상세히 설명한다. 각 도면에 제시된 동일한 참조부호는 동일한 부재를 나타낸다. Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Like reference numerals in the drawings denote like elements.

스콘(scone)은 차와 함께 먹는 영국산 과자이다. Scones are British sweets that are eaten with tea.

크랜베리는 상큼한 맛의 붉은 빛깔 과일로 미국의 추수감사절에 꼭 등장하는 과일 중 하나로 포도, 블루베리와 함께 북미에서는 인기 있는 3대 과일이다. 크랜베리는 북미가 원산지로 두루미의 머리와 부리 부분을 닮았다는 데서 나온 것으로, 1600년대에 북미에 정착하기 시작한 최초의 이주민들에 의해 소개되었으며, 유럽에서 온 이주민들이 이 열매를 섭취하기 시작했다고 한다. 크랜베리에는 박테리아가 체내에 부착하는 것을 막아주는 효능이 있으며, 다른 과일보다는 칼로리가 높지만, 혈중 콜레스테롤 저하에 효능이 있다. Cranberry is a refreshingly delicious red-colored fruit that is one of the must-haves for Thanksgiving. It is one of the three most popular fruits in North America, along with grapes and blueberries. Cranberries originated from North America resembling the head and beak of a crane, and were introduced by the first settlers who settled in North America in the 1600s, and migrants from Europe began eating the fruit. Cranberries are effective in preventing bacteria from adhering to the body and are higher in calories than other fruits, but they are also effective in lowering blood cholesterol.

본 발명에서는 우리밀, 대파와 함께 크랜베리를 넣어 만든 스콘에 대해서 제안한다. The present invention proposes a scone made by adding cranberries with Korean wheat and green onions.

도 1은 본 발명에 따른 우리밀 대파 크랜베리 스콘를 구성하는 재료 및 이들의 혼합비를 나타낸다. Figure 1 shows the material constituting our wheat leek cranberry scones and the mixing ratio thereof according to the present invention.

도 1을 참조하면, 본 발명에 따른 우리밀 대파 크랜베리 스콘은, 크랜베리 10g을 기준으로 할 때, 크랜베리 1 중량부, 우리밀 2 중량부, 대파 1 중량부, 유제품 1 중량부, 베이킹파우더 0.1 중량부 및 소금 0.1 중량부로 구성된다는 것을 알 수 있다. Referring to Figure 1, our wheat leek cranberry scones according to the present invention, based on 10g cranberries, 1 part by weight of cranberries, 2 parts by weight of wheat, 1 part by weight of leek, 1 part by weight of dairy products, 0.1 parts by weight of baking powder and It can be seen that it consists of 0.1 parts by weight of salt.

대파는 뿌리와 몸체를 씻은 후 2~3㎝의 크기로 절단하고, 반은 50℃ 이하의 온도에서 건조하여 마른 대파로 만든다. 후술하겠지만, 우리밀 대파 크랜베리 스콘을 만들 때에는 마른 대파와 생 대파를 1:1의 무게비율로 혼합하여 사용할 것을 제안한다. 유제품은 우유와 버터를 의미하며, 우유나 버터 한 종류만을 사용하는 것도 가능하지만, 이들을 일정한 비율로 혼합하여 사용하는 것도 가능할 것이다. The leeks are cut into 2 ~ 3㎝ size after washing the root and body, and the half is dried at a temperature below 50 ℃ to make dried leeks. As will be described later, when making our wheat leek cranberry scones it is proposed to use a mixture of dry and green onions in a weight ratio of 1: 1. Dairy products mean milk and butter, although it is possible to use only one type of milk or butter, but it may be possible to mix them in proportions.

스콘을 제작할 때 사용하는 박력분 또는 강력분 밀가루는 수입밀이 아닌 우리밀을 사용할 것을 제안한다. It is suggested to use Korean wheat, not imported wheat, for the flour or strong flour used to make scones.

수입하는 밀은 대개 밀가루 형태로 수입되는데, 수입하는 과정의 부패를 방지하기 위하여 방부제가 포함되는 것은 물론이고, 하얀색을 위해 표백제를 사용하는 등 우리의 건강에 좋지 않은 여러 요소를 포함하고 있다. 이에 반해 우리 땅에서 싹을 틔워 우리 풍토에서 자란 밀을 의미하는 우리밀은 온대몬순형 기후를 가지는 우리 풍토의 영향을 받아 연질이기 때문에 국수나 과자에 적합하다는 장점이 있다. Imported wheat is usually imported in the form of flour, which contains many preservatives, including preservatives to prevent corruption in the import process, and bleach for white. On the other hand, our wheat, which means the wheat grown in our land by sprouting in our land, is soft under the influence of our climate, which has a temperate monsoon climate, which is suitable for noodles or sweets.

도 2는 본 발명에 따른 우리밀 대파 크랜베리 스콘 제조방법을 나타낸다. Figure 2 shows a method of manufacturing Korean wheat leek cranberry scone according to the present invention.

도 2를 참조하면, 우리밀 대파 크랜베리 스콘 제조방법(200)은, 천연발효액종 제조단계(210), 기본반죽 생성단계(220), 최종반죽 생성단계(230), 최종반죽 숙성단계(240), 스콘조각 생성단계(250), 스콘 베이킹단계(260) 및 포장단계(270)를 수행한다. Referring to Figure 2, Korean wheat leek cranberry scone manufacturing method 200, natural fermentation broth production step 210, basic dough production step 220, final dough production step 230, final dough aging step 240, The scone fragment generation step 250, the scone baking step 260, and the packing step 270 are performed.

천연발효액종 제조단계(210)에서는 대추, 꿀 및 물을 20:1:50의 무게비율로 혼합한 후 살균한 용기에 넣어 실온에서 일주일 발효시킨 다음 대추를 걸러내 천연발효액종을 얻는다. 살균한 용기는 유리병을 사용하는 것이 좋을 것이다. 대추, 꿀 및 물을 무게비율로 혼합한다는 의미는, 대추 100g 및 꿀 5g을 250㎖ 또는 250g의 물에 혼합하는 것을 포함한다. 이때, 물은 약 20℃ 내외의 온도를 가지는 것이 경험상 바람직하다. In the step of producing natural fermentation broth 210, jujube, honey and water are mixed at a weight ratio of 20: 1: 50, put into a sterilized container, fermented at room temperature for 1 week, and then filtered jujube to obtain a natural fermentation broth. Sterilized containers will be better to use glass bottles. Mixing jujube, honey and water by weight ratio includes mixing 100 g of jujube and 5 g of honey in 250 ml or 250 g of water. At this time, it is preferable from experience that water has a temperature of about 20 ° C.

기본반죽 생성단계(220)에서는 밀 2중량부, 유제품 1중량부, 천연발효액종 0.5중량부, 베이킹파우더 0.1중량부 및 소금 0.1중량부를 혼합하여 기본반죽을 만든다. 본 발명에서는 종래에 사용하던 럼주나 반죽을 위해 물 대신 천연발효약종을 사용할 것을 제안한다. In the basic dough production step 220, 2 parts by weight of wheat, 1 part by weight of dairy products, 0.5 parts by weight of natural fermentation liquid species, 0.1 parts by weight of baking powder and 0.1 parts by weight of salt to make a basic dough. In the present invention, it is proposed to use natural fermentation instead of water for rum or dough used in the prior art.

최종반죽 생성단계(230)에서는 기본반죽 생성단계(220)를 거친 기본반죽에 대파 1중량부 및 크랜베리 1중량부를 추가로 혼합하여 최종반죽을 생성한다. 최종반죽 숙성단계(240)에서는 최종반죽을 4~5℃의 온도에서 적어도 30시간 숙성시킨다. In the final dough generating step 230, by adding the 1kg by weight of leek and 1 part by weight of cranberry to the basic dough through the basic dough producing step 220 to produce a final dough. In the final dough aging step 240, the final dough is aged for at least 30 hours at a temperature of 4 ~ 5 ℃.

스콘조각 생성단계(250)에서는 저온 숙성된 최종반죽을 일정한 2~3㎝의 두께로 편다음, 삼각형, 동그라미 및 스퀘어 등 다양한 형태의 스콘 조각으로 분할 한 후, 표면에 우유나 달걀노른자로 만든 글레이즈를 입힌다. 스콘 베이킹단계(260)에서는 스콘 조각에 글레이즈를 입힌 후 150~190℃의 오븐에서 20~25분간 굽는다. 포장단계(270)에서는 스콘 베이킹단계(260)를 거친 스콘 조각을 포장한다. In the scone fragment generation step 250, the final dough is aged at a constant thickness of 2-3 cm, divided into pieces of scones in various shapes such as triangles, circles, and squares, and then glazed with milk or egg yolk on the surface. Clothe. In the scone baking step 260, the glaze is coated on the scone pieces and then baked in an oven at 150 to 190 ° C for 20 to 25 minutes. In the packing step 270, the scone pieces after the scone baking step 260 are packed.

이상에서는 본 발명에 대한 기술사상을 첨부 도면과 함께 서술하였지만 이는 본 발명의 바람직한 실시 예를 예시적으로 설명한 것이지 본 발명을 한정하는 것은 아니다. 또한, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 기술자라면 누구나 본 발명의 기술적 사상의 범주를 이탈하지 않는 범위 내에서 다양한 변형 및 모방 가능함은 명백한 사실이다. In the above description, the technical idea of the present invention has been described with the accompanying drawings, which illustrate exemplary embodiments of the present invention by way of example and do not limit the present invention. In addition, it will be apparent to those skilled in the art that various modifications and imitations can be made without departing from the scope of the technical idea of the present invention.

210: 천연발효액종 제조단계
220: 기본반죽 생성단계
230: 최종반죽 생성단계
240: 스콘조각 생성단계
250: 스콘 베이킹 단계
260: 포장단계 210: step of manufacturing natural fermented liquid species
220: basic dough creation step
230: Final Dough Generation
240: scone fragment generation step
250: scone baking step
260: packing step

Claims (7)

크랜베리 1중량부;
밀 2중량부;
대파 1중량부;
유제품 1중량부;
베이킹파우더 0.1중량부; 및
소금 0.1중량부; 및
천연발효액종 0.5중량부를 포함하는 최종반죽을 포함하고,
상기 대파는 각각 2~3㎝의 길이를 가지는 생 대파 및 마른 대파를 1:1의 무게비율로 혼합하고,
상기 밀은 우리밀이며,
상기 천연발효액종은 대추, 꿀 및 물을 20:1:50의 무게비율로 혼합한 후 살균한 용기에 넣어 실온에서 일주일 발효시킨 다음 대추를 걸러낸 것이고,
상기 최종반죽을 4~5℃의 온도에서 적어도 30시간 숙성된 후 조각으로 분할하고 글레이즈를 입힌 후 오븐에서 구워진 것을 특징으로 하는 우리밀 대파 크랜베리 스콘.
1 part by weight of cranberries;
2 parts by weight of wheat;
Leek 1 part;
1 part by weight of dairy products;
Baking powder 0.1 parts by weight; And
0.1 parts by weight of salt; And
It includes a final dough containing 0.5 parts by weight of natural fermentation liquid species,
The leeks are mixed with raw leeks and dry leeks having a length of 2 ~ 3㎝ in a weight ratio of 1: 1,
The wheat is our wheat,
The natural fermentation broth is mixed with jujube, honey and water in a weight ratio of 20: 1: 50, put into a sterilized container, fermented for one week at room temperature, and then filtered jujube,
After the final dough is aged at least 30 hours at a temperature of 4 ~ 5 ℃ divided into pieces and coated with glazed wheat flour leek cranberry scones, characterized in that baked in the oven.
제1항에 있어서,
상기 유제품은 우유나 버터 또는 우유 및 버터를 혼합한 것을 특징으로 하는 우리밀 대파 크랜베리 스콘. The method of claim 1,
The dairy product is wheat or cranberry scones, characterized in that milk or butter or milk and butter mixed. 삭제delete 제1항에 기재된 우리밀 대파 크랜베리 스콘을 제조하는 방법에 있어서,
대추, 꿀 및 물을 20:1:50의 무게비율로 혼합한 후 살균한 용기에 넣어 실온에서 일주일 발효시킨 다음 대추를 걸러내 천연발효액종을 얻는 천연발효액종 제조단계;
밀 2중량부, 유제품 1중량부, 천연발효액종 0.5중량부, 베이킹파우더 0.1중량부 및 소금 0.1중량부를 혼합하여 기본반죽을 만드는 기본반죽 생성단계;
기본반죽에 대파 1중량부 및 크랜베리 1중량부를 추가로 혼합하여 최종반죽을 생성하는 최종반죽 생성단계;
최종반죽을 4~5℃의 온도에서 적어도 30시간 숙성시키는 최종반죽 숙성단계;
숙성된 최종반죽을 일정한 두께로 편 다음 일정한 형태의 조각으로 분할하는 스콘 조각 생성단계; 및
스콘 조각에 글레이즈를 입힌 후 150~190℃의 오븐에서 20~25분간 굽는 스콘 베이킹 단계; 를
수행하며,
상기 대파는 각각 2~3㎝의 길이를 가지는 생 대파 및 마른 대파를 1:1의 무게비율로 혼합한 것이고,
상기 밀은 우리밀인 것을 특징으로 하는 우리밀 대파 크랜베리 스콘의 제조방법.
In the method of manufacturing the wheat bran onion cranberry scones according to claim 1,
Jujube, honey and water in a weight ratio of 20: 1: 50, and then put into a sterilized container and fermented at room temperature for one week, and then to produce a natural fermentation liquid species by filtering the jujube;
Basic dough production step of making a basic dough by mixing 2 parts by weight of wheat, 1 part by weight of dairy products, 0.5 parts by weight of natural fermented liquid species, 0.1 parts by weight of baking powder and 0.1 parts by weight of salt;
Final dough production step of producing a final dough by further mixing 1 part by weight of leek and 1 part by weight of cranberries to the basic dough;
A final dough aging step of aging the final dough at a temperature of 4 ~ 5 ℃ at least 30 hours;
Scon flakes generation step of splitting the matured final dough to a certain thickness and then divided into pieces of a certain shape; And
Scone baking step of glazing the scone pieces and baking for 20 to 25 minutes in an oven at 150 ~ 190 ℃; To
Performing,
The leeks are a mixture of live leeks and dry leeks having a length of 2 ~ 3㎝ each in a weight ratio of 1: 1,
The wheat is a method of producing wheat bran cranberry scones, characterized in that our wheat.
삭제delete 제4항에 있어서,
상기 천연발효액종 제조단계에서 사용되는 물의 온도는 20℃ 내외인 것을 특징으로 하는 우리밀 대파 크랜베리 스콘의 제조방법. The method of claim 4, wherein
The temperature of the water used in the natural fermentation broth production step is a manufacturing method of Uri wheat leek cranberry scones, characterized in that about 20 ℃. 제4항에서,
상기 글레이즈는 우유나 달걀노른자로 만든 것을 특징으로 하는 우리밀 대파 크랜베리 스콘의 제조방법. In claim 4,
The glaze is a method of manufacturing Korean wheat leek cranberry scones, characterized in that made of milk or egg yolk.
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