KR102062196B1 - Manufacturing method for cheese baguette bread and cheese baguette bread manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing a cheese baguette bread and a cheese baguette bread prepared thereby. The method of the present invention comprises the steps of: preparing a baguette bread, and slicing the same in a predetermined length unit; preparing an additive to be applied to one side of the baguette bread, and then mixing a composition forming the additive; applying the additive on one side of the baguette bread; and packing the baguette bread applied with the additive. At least one of a first additive including butter, margarine, sugar and brown cheese powder, a second additive including butter, margarine, sugar, parmesan cheese, and bacon powder, a third additive including butter, margarine, sugar, brown cheese powder, and bacon powder, and a fourth additive including butter, margarine, sugar, white cheese powder, and bacon powder is used as the additive. Accordingly, the cheese baguette bread of the present invention can be taken as a snack or meal substitution food due to abundant nutritional ingredients by mixing cheese and various additives in the baguette bread, and can satisfy the preference of a consumer with a soft texture.

Description

MANUFACTURING METHOD FOR CHEESE BAGUETTE BREAD AND CHEESE BAGUETTE BREAD MANUFACTURED BY THE SAME

The present invention relates to a method for manufacturing a cheese baguette bread and a cheese baguette bread produced thereby, more specifically, by mixing cheese and various additives in baguette bread, it is rich in nutritional ingredients and can be consumed as a snack or meal replacement. The present invention relates to a method of manufacturing a cheese baguette bread that can satisfy consumer preferences with a soft texture, and a cheese baguette bread produced thereby.

In today's busy society, the use of instant foods such as hamburgers, sandwiches, breads or cereals, which are used as meal substitutes instead of rice, is increasing. Such instant foods, in particular, hamburgers, sandwiches or breads have the advantage of being able to eat quickly without the constraints of space, but it has been reported to cause various health problems for reasons such as high calories and high trans fats.

In particular, in the growing children, it is recognized as a cause of metabolic diseases such as overweight or obesity, or a variety of diseases such as atopic disease, and has been pointed out as a cause of a rapidly increasing adult disease.

With the economic growth and the improvement of living standards, the demand for well-being gradually increases, and the demand for well-being foods is increasing for instant foods that can be easily eaten in busy daily life.

Bread, a typical example of instant food, refers to foods baked by adding yeast, salt, and water to flour to make dough. The bread can be classified in various ways according to the nature, recipe and form of the dough, for example, there are bread and baguette used as a substitute for stocks and stocks, in addition to the sugar and fats and put a lot of children mainly used as corrosion or snacks There are snack bread, sesame bread, cream bread, croissant and bagels. In addition, there are sandwiches or hamburgers according to the type of subsidiary materials.

Among these, the baguette, which is a white, soft and long cylindrical bread, is a representative type of bread that is loved by many consumers as a substitute for stock. The baguette is one of the French bread, which belongs to a long and thin class, and means bread having a lot of salty taste on a smooth skin. French bread (French bread) is characterized by using almost no sugar, fats and eggs, double, long and hard, low-blended dough made of flour and water (lean) is called baguette.

The baguette has a hard and crunchy skin but has a soft and chewy taste inside, especially when the bread is baked and coupe cuts the surface of the dough before baking. Burst to make the bread taste better.

The baguette has the advantage of low calorie value compared to other conventional breads, but because it is manufactured using flour, there is a problem that the bread made of conventional flour. In the case of wheat flour, domestic production is limited, and most of the imported wheat flour is used. In the case of imported wheat flour, excessive use of pesticides and preservatives used in the transportation process is a problem, and metabolic diseases may be related to carbohydrate poisoning.

In order to solve this problem, efforts have been made to replace the flour with rice mainly produced in Korea. However, when replacing the wheat flour with rice, there is a disadvantage of lack of water absorption ability, the preservation capacity, and aging quickly when selling, pointed out the problem that the elasticity, cohesiveness, chewability and cracking is also lowered in terms of physical properties Has been.

Domestic registration patent No. 10-1828389 (registered Feb. 06, 2018) Domestic Registration Patent No. 10-1663443 (registered September 29, 2016) Domestic Patent No. 10-1408821 (registered June 11, 2014)

The present invention by mixing the cheese and various additives in baguette bread, rich in nutritional ingredients can be consumed as a snack or meal substitute, and a method of producing a cheese baguette bread that can satisfy the taste of consumers with a soft texture To serve cheese baguette bread.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

Method for producing a baguette bread according to the present invention after preparing a baguette bread sliced in units of a predetermined length, after preparing the additive to be applied to one side of the baguette bread, mixing the composition constituting the additive, the additive Apply to one side of the baguette bread, and wrap the baguette bread coated with the additive, wherein the additive is a first additive consisting of butter, margarine, sugar and sulfur cheese powder or butter, margarine, sugar, parmesan cheese and bacon A second additive made of powder, or a third additive made of butter, margarine, sugar, sulfur cheese powder and bacon powder, or any one or more of the fourth additive made of butter, margarine, sugar, white cheese powder and bacon powder Is used.

The first additive is 2.5 to 3.5 parts by weight of butter, 2.5 to 3.5 parts by weight of margarine, 1.5 to 2.5 parts by weight of sugar and 1.5 to 2.5 parts by weight of sulfur cheese powder, the second additive is 2.5 to 3.5 parts by weight of butter Parts, 2.5 to 3.5 parts by weight of margarine, 1.5 to 2.5 parts by weight of sugar, 1.5 to 2.5 parts by weight of parmesan cheese and 0.5 to 1.5 parts by weight of bacon powder, the third additive is 2.5 to 3.5 parts by weight of butter, margarine 2.5 to 3.5 parts by weight, 1.5 to 2.5 parts by weight of sugar, 1.5 to 2.5 parts by weight of sulfur cheese powder and 1.5 to 2.5 parts by weight of bacon powder, and the fourth additive is 2.5 to 3.5 parts by weight of butter and 2.5 to margarine 3.5 parts by weight, 1.5 to 2.5 parts by weight of sugar, 2.5 to 3.5 parts by weight of bag cheese powder and 1.5 to 2.5 parts by weight of bacon powder may be included.

The first additive is applied in a weight ratio of 90% by weight baguette bread, 3% by weight butter, 3% by weight margarine, 2% by weight sugar and 2% by weight sulfur cheese powder, the second additive is 89% by weight baguette bread, 3 wt% butter, 3 wt% margarine, 2 wt% sugar, 2 wt% parmesan cheese and 1 wt% bacon powder, wherein the third additive is 88 wt% bakett bread, 3 wt% butter, margarine 3 wt%, 2 wt% sugar, 2 wt% sulfur cheese powder and 2 wt% bacon powder, the fourth additive is 87 wt% baguette bread, 3 wt% butter, 3 wt% margarine, sugar 2 weight percent, 3 weight percent bag cheese powder and 2 weight percent bacon powder.

In addition, the present invention includes a cheese baguette bread produced by the above-described manufacturing method.

Specific details of other embodiments are included in the detailed description.

Method of manufacturing a cheese baguette bread according to the present invention by mixing cheese and various additives in baguette bread, it is rich in nutritional ingredients can be consumed as a snack or meal substitute, cheese baguette that can satisfy the taste of consumers with a soft texture Bread can be made.

It will be fully understood that embodiments of the inventive concept may provide various effects that are not specifically mentioned.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the present invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, a preferred embodiment of the manufacturing method of the cheese baguette bread according to the present invention will be described in detail.

In order to manufacture the cheese baguette bread according to the present invention, first, the baguette bread may be prepared and then sliced into a predetermined length unit.

The baguette bread is a white, soft and long cylindrical bread baguette (baquette) is a representative bread type that is loved by many consumers as a substitute for stock. The baguette is one of the French bread, which belongs to a long and thin class, and means bread having a lot of salty taste on a smooth skin.

For example, the baguette bread may be sliced at an angle of 43 to 47 ° in length units of 1 to 3 cm, and the baguette bread may be a known baguette bread that is commercially available. Baguette bread prepared as may be used.

First, in order to prepare baguette bread, it is possible to prepare ingredients including noni juice, strong powder for medium dough, salt, milk powder, yogurt powder, fresh yeast, water, egg yolk and butter.

The noni juice solution may be used noni juice prepared by the following manufacturing method.

That is, in order to prepare the noni juice, the noni may be prepared and washed, and the skin of the noni may be removed. The washing of the noni may be performed by using the flowing water to wash the prepared noni, but may be performed by using purified water in which sodium bicarbonate is dissolved. That is, the sodium hydrogen carbonate (NaHCO ₃ ) is also used as a food additive, there is no toxicity and may have a function such as penetration, diffusion, expansion, in the present invention 1 to 3 (w / w)% concentration range The eggplant can be sterilized and washed by using a sodium hydrogen carbonate solution. Next, the skin can be fermented by fermenting the noni is removed, the fermentation is removed by the shell, the nutrients contained in the noni can be easily juiced. The ripening of the noni can be fermented for 3 to 7 days at a temperature of 25 to 30 ℃, when the ripening of the noni is carried out below the lower limit may cause a problem that the noni is not fully aged fermentation. In case of being carried out in excess of the upper limit range, there may be a problem that the physical properties of the noni are degraded due to excessive aging. Next, pressurize the fermented ripened noni to prepare a noni juice, by pressing the fermented ripened noni at a pressure of 2.5 to 3.5kgf / cm ² , the useful component of the noni is sufficiently leached Noni juice can be prepared. Subsequently, the noni juice can be sterilized by heating the noni juice, the sterilization of the noni juice can be performed by heating for 3 to 7 seconds at a temperature of 130 to 140 ℃.

Next, the prepared material may be prepared by measuring and mixing the prepared materials in a constant weight ratio.

The medium kneading material is 10 to 30 parts by weight of noni juice solution, 1500 to 2500 parts by weight of jongjong dough, 10 to 25 parts by weight of salt, 30 to 100 parts by weight of milk powder, 50 to 100 parts by weight of yogurt powder, 15 to 15 yeast It may be prepared by mixing at a weight ratio of 25 parts by weight, 500 to 1500 parts by weight of water, 100 to 600 parts by weight of egg yolk and 300 to 500 parts by weight of butter.

The medium kneading power powder may be used for organic medium kneading power powder, 1500 to 2500 parts by weight may be used, the viscosity of the dough is too low when the medium kneading power is included in less than 1500 parts by weight And, when included in excess of 2500 parts by weight, the dough is too much may cause a problem of poor workability.

The salt is to provide the salty taste of the dough and at the same time to exhibit the taste and flavor of the other ingredients and can strengthen the gluten of the strong dough for medium-sized dough and control the fermentation rate.

The powdered milk is prepared by spray drying the concentrated milk to powder, and can increase the volume of the bread produced according to the present invention and improve the pore and texture of the bread.

The yoghurt powder will be able to proceed smooth yeast activity if the fermentation or ripening proceeds later using the medium seed dough.

The raw yeast can give the flavor by adjusting and aging the medium kneading. In addition, the raw yeast decomposes the sugar in the medium kneading to produce carbon dioxide and ethyl alcohol, the carbon dioxide generated is blocked by the gluten film formed in the kneading material can not be leaked to the outside to inflate the dough, The present invention can produce a soft and elastic baguette bread by the action of the raw yeast as described above, to help the expansion of the baguette bread and to develop aroma so that the shape of the baguette bread can be maintained optimally.

The egg yolk is an egg yolk, and the egg yolk improves texture of the baguette bread, and the color of the egg yolk is changed to be delicious. The fat component contained in the egg yolk can soften the texture of the baguette bread and impart flavor.

The butter is made by stirring the cream separated from the milk, and is an emulsified animal fat that maintains a solid state at refrigeration temperature, and is rich in essential vitamins and minerals.

Next, the materials constituting the medium kneading material may be stirred to uniformly mix.

Stirring the medium kneading may be carried out by stirring for 5 to 15 minutes at a rate of 50 to 80 rotation / minute at a temperature of 30 to 35 ℃, if the stirring of the medium kneading proceeds below the lower limit Problems that are difficult to uniformly stir the materials contained in the medium kneading may occur, and may occur when the middle kneading is aging when proceeding above the upper limit.

Subsequently, the stirred medium seed dough may be aged.

The aging may recombine the gluten and ingredients of the jongjong dough strong ingredients by refrigeration and storing the stirred jongjong kneading, and by such a recombination can make the jongjong kneading elasticity, Aging can be carried out for 1 to 5 hours at a temperature of 5 to 10 ℃.

In the present invention, when the aging of the stirred medium-kneading dough is carried out below the lower limit, the particles of the medium-kneading dough may recombine to obtain a problem of difficulty in obtaining elasticity of the desired kneading, and may be performed in excess of the above upper limit. In this case, the surface of the medium kneading material may be aging and a problem that the elastic force is lowered.

Next, the main seed dough can be prepared by mixing a strong dough powder for the main dough, Nurungji powder, salt, fresh yeast, sugar, butter and water in a predetermined weight ratio.

The main dough may be prepared by mixing the jongjong kneading strong powder for the main dough, nurungji powder, salt, raw yeast, sugar, butter and water, the 100% by weight of the seed dough kneading 10 to 30 parts by weight of strong ingredients for dough, 5 to 10 parts by weight of nurungji powder, 1 to 3 parts by weight of salt, 3 to 8 parts by weight of fresh yeast, 1 to 3 parts by weight of sugar, 5 to 10 parts by weight of butter and 10 to 20 parts of water It may be mixed in the weight ratio of parts by weight.

The main dough kneading power may be used for organic main kneading power powder, 10 to 30 parts by weight may be used, when the main kneading power is included in less than 10 parts by weight, the viscosity of the main dough is too low May occur, and when included in excess of 40 parts by weight, the dough may become too much, resulting in poor workability.

The nurungji powder may be used by the nurungji powder prepared by the following manufacturing method.

First, the rice husk peeled off to remove the foreign matter and then immersed in a certain ratio of water, and the germinated brown rice can be produced by germinating brown rice.

The germinated brown rice is sprouted about 1 to 3mm by supplying the appropriate moisture, temperature, and oxygen to the brown rice stripped rice husk, the sprouted brown rice is useful components such as vitamins, amino acids, enzymes, SOD (superoxide dismutase). These nutrients increase the body's natural healing power, prevent adult diseases and detoxify the body's toxins.

In addition, germinated brown rice compensates for the disadvantages of brown rice and white rice. Brown rice is rich in nutrients, but it is difficult to digest and has a rough texture, while white rice loses most of the nutrients contained in the embryo during the process of milling. Germinated brown rice is converted to phosphorus and inositol as sprouting phytic acid, which hinders digestion of brown rice, so it is well digested and does not cut and preserves the nutrition of seed.

The germinated brown rice is mixed with brown rice and water in a weight ratio of 1: 1 to 1: 2 to immerse the brown rice in water, and then by immersing the brown rice immersed in water for 1 to 4 days at a temperature of 25 to 35 ℃ It can be prepared by germinating.

Next, water may be mixed with the germinated brown rice and heated to prepare a gourd rice.

In the present invention, after mixing the germinated brown rice and water in a weight ratio of 1: 1.5 to 1: 2, and then heating for 30 to 60 minutes at a temperature of 110 to 130 ℃ can be prepared suitable for the fermented bacteria cultured gourd rice. .

Next, after separating and storing a portion of the gourd rice, fermented bacteria can be mixed with the separated gourd rice.

The fermentation bacteria may be mixed in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of the separated soybean rice, the fermentation bacteria is peptone, yeast extract, sodium citrate, glucose and distilled water 5 to 10 parts by weight, respectively To prepare a medium composition consisting of 3 to 7 parts by weight of yeast extract, 0.1 to 0.5 parts by weight of sodium citrate, 2 to 5 parts by weight of glucose and 50 to 80 parts by weight of distilled water, and the medium composition is 75 to 80 ℃ After sterilization for 20 to 40 minutes, cooled to a temperature of 35 to 40 ℃, Streptococcus thermophiles , Leuconostoc mesenteroides and 100 parts by weight of the medium composition and ronggum Bifidobacterium (Bifidobacterium longum) any of the well known lactic acid bacteria selected from the group consisting of 5 to 10 parts by weight by weight Was inoculated at a rate to mix may be prepared by culturing for 20 to 60 hours.

In the medium composition, the peptone is a nitrogen source for supplying a protein to supply a protein necessary for the growth of microorganisms, and the yeast extract may include various minerals, vitamin B groups, and amino acids to help microbial growth.

In addition, the sodium citrate in the medium composition can supply nutrition with minerals that maintain the optimized state for the growth of microorganisms by adjusting the pH of the medium, the glucose is an important component that the lactic acid bacteria metabolize sugar to produce organic acids Can function as

Subsequently, the fermented rice mixed with the fermentation bacteria may be aged and fermented.

Aging fermentation of the soybean rice may be carried out by fermenting the soybean rice mixed with the fermentation bacteria for 20 to 30 hours at a temperature of 35 to 40 ℃.

Next, a fermented soybean meal can be prepared by mixing the fermented rice fermented with fermented rice and the rest of the soybean rice.

The fermented soybean rice may be mixed by fermentation of fermented soybean paste with a weight ratio of 3 to 8 parts by weight based on 100 parts by weight of soybean rice, followed by fermentation at a temperature of 40 to 42 ° C. for 20 to 40 hours.

Next, the fermented soybean meal and Sanchocho extract and water may be mixed.

In the present invention, the Sanyacho extract and water are mixed with the fermented rice fermented product, thereby increasing the fluidity of the gourd rice grain, and at the same time prevent the carbonization of the soybean rice when manufacturing the nurungji, the soybean rice fermented 100 weight The amount may be mixed at a weight ratio of 5 to 10 parts by weight of Sanyacho extract and 3 to 7 parts by weight of water.

The Sanyacho extract is prepared by crushing after preparing the Sanyacho consisting of a weight ratio of 1: 1: 1: 1: 1 of cheonma, yugeunpi, white dandelion, kamajung and kkujippong, and made up of the cheonma, yugeunpi, nimdae, kamajung and kkujippong Based on 100 parts by weight of wild vinegar mixed with a weight ratio of 1000 to 2000 parts by weight of water and then immersed for 5 to 15 hours at a temperature of 45 to 55 ℃, we produce water, the weensis red, hyssop and After 20-40 parts by weight of Sanyacho, which is composed of a weight ratio of 1: 1: 1, each month, the internal pressure of the extraction vessel at a temperature of 100 to 110 ° C is in the range of 2.0 to 2.5 kgf / cm ² , and 5 to 10. Sanyacho extract can be prepared by heating for a time.

Subsequently, the gourd rice fermented product mixed with the wild vinegar extract and water may be pressed, heated, and dried to prepare nurungji.

In the present invention, the fermented soybean rice fermented product mixed with the Sanyacho extract and water is filled in a mold having a predetermined shape and thickness, and the pressurized and heated the fermented soybean fermented product mixed with the filled Sanyacho extract and water is pressurized and heated with a mold installed with a heating device. It can be compressed to have a certain shape.

That is, the heating using the heating device in the present invention is performed for 5 to 10 minutes at a temperature of 200 to 240 ℃, pressurized to a pressure of 3 to 7kgf / cm ² with the molding die and heated to a temperature of 50 to 55 ℃ Prepared air by spraying for 10-20 minutes.

Subsequently, the nurungji powder may be prepared by grinding the nurungji.

The nurungji powder may be prepared by grinding the nurungji using a known mill.

Next, the main dough may be stirred to be uniformly mixed.

The stirring of the main dough may be performed by stirring the main dough for 5 to 10 minutes at a stirring speed of 60 to 100 rotations / minute at a temperature of 25 to 30 ° C., and the stirring of the main dough may be performed in the lower range described above. If it proceeds less than the material contained in the main kneading material may be difficult to uniformly stir, may occur, if the progress is exceeded the above upper limit may cause a problem that the main kneading material aging.

Subsequently, the stirred main dough may be fermented.

Fermentation of the main dough may be carried out to improve the flexibility and stability of the dough and at the same time the tissue of the main dough is dense, the fermentation of the main dough is a temperature of 20 to 25 ℃ the stirred main dough By storage for 1 to 5 hours.

In the present invention, when the fermentation of the main dough is carried out below the lower limit, sufficient fermentation and aging do not proceed, so that the flexibility and stability of the dough may not be secured, and the progression exceeds the upper limit. In case it is the agitation of the stirred main species may cause a problem of deterioration of physical properties.

Next, the fermented main dough may be cut in a predetermined weight unit, and then the cut main dough may be aged.

Cutting of the fermented seed dough may be variously cut by the weight unit of the baguette bread to be prepared, the maturation of the seed dough may be carried out to improve the flexibility and stability of the cut seed dough.

In the present invention, aging of the cut main dough may be aged by cutting the cut main dough for 1 to 10 hours at a temperature of 5 to 10 ℃.

Subsequently, the aged main dough may be heated to prepare baguette bread.

The baguette bread is manufactured by heating the aged dough material, which is well known to those skilled in the art, and thus, a detailed description thereof will be omitted for convenience of description and clarity of technical spirit of the present invention. Shall be.

Next, after preparing an additive to be applied to one side of the baguette bread, the composition constituting the additive may be mixed.

The additive can be used to improve the texture of the baguette bread and to enhance the palatability of the eater.

For example, the additive may include a first additive composed of butter, margarine, sugar, and sulfur cheese, or a second additive composed of butter, margarine, sugar, parmesan cheese, and bacon powder, or butter, margarine, sugar, and sulfur cheese. Any one or more of the third additive consisting of powder and bacon powder, or the fourth additive consisting of butter, margarine, sugar, white cheese powder and bacon powder may be used.

In the present invention, the first additive may be prepared in a weight ratio of 2.5 to 3.5 parts by weight of butter, 2.5 to 3.5 parts by weight of margarine, 1.5 to 2.5 parts by weight of sugar and 1.5 to 2.5 parts by weight of sulfur cheese powder. 2.5 to 3.5 parts by weight of butter, 2.5 to 3.5 parts by weight of margarine, 1.5 to 2.5 parts by weight of sugar, 1.5 to 2.5 parts by weight of parmesan cheese, and 0.5 to 1.5 parts by weight of bacon powder.

In addition, the third additive may be prepared in a weight ratio of 2.5 to 3.5 parts by weight of butter, 2.5 to 3.5 parts by weight of margarine, 1.5 to 2.5 parts by weight of sugar, 1.5 to 2.5 parts by weight of sulfur cheese powder and 1.5 to 2.5 parts by weight of bacon powder. The fourth additive may be prepared in a weight ratio of 2.5 to 3.5 parts by weight of butter, 2.5 to 3.5 parts by weight of margarine, 1.5 to 2.5 parts by weight of sugar, 2.5 to 3.5 parts by weight of white cheese powder and 1.5 to 2.5 parts by weight of bacon powder. have.

Next, the additive may be applied to one side of the baguette bread.

In the present invention, the first additive is applied in a weight ratio of 90% by weight of baguette bread, 3% by weight of butter, 3% by weight of margarine, 2% by weight of sugar and 2% by weight of sulfur cheese powder, and the second additive is 89% of baguette bread. It may be applied in a weight ratio of 3% by weight, 3% by weight butter, 3% by weight margarine, 2% by weight sugar, 2% by weight parmesan cheese and 1% by weight bacon powder.

In addition, the third additive is applied in the weight ratio of 88% by weight of bakett bread, 3% by weight of butter, 3% by weight of margarine, 2% by weight of sugar, 2% by weight of sulfur cheese and 2% by weight of bacon powder, the fourth The additive may be applied in a weight ratio of 87% by weight baguette bread, 3% by weight butter, 3% by weight margarine, 2% by weight sugar, 3% by weight cheese cheese and 2% by weight bacon powder.

On the other hand, in the present invention, in order to further satisfy the consumer's preference, in addition to applying the additive to one side of the baguette bread, yogurt cream may be further applied.

The yoghurt cream may be used in a weight ratio of 5 to 10 parts by weight based on 100 parts by weight of the baguette bread, and the yoghurt cream may be used yogurt cream prepared by the following manufacturing method.

First, a white milk can be prepared, and foreign substances or impurities attached to the white milk can be removed.

The white fetus may remove scratches or wounds, and select the white porcelain without scratches, and then remove foreign substances or impurities by spraying air on the surface of the white fetus to remove fine particles. In terms of nutrition, the white milk contains a large amount of components such as lecithin, saponin, isoflavone, trypsin inhibitor, and the like. These ingredients, including anti-cancer action, lowers blood cholesterol, prevents fat synthesis, prevents obesity, activates bowel movements through intestinal action, and prevents constipation by facilitating defecation. If you take it, the chance of getting sick is very reduced.

Next, the white contaminated with the impurities removed may be immersed in purified water.

The white immersed in purified water can be immersed for 11 to 13 hours at a temperature of 15 to 20 ℃, to absorb the moisture in the white can be produced in a stiff state. In the present invention, when the immersion of the white milk is carried out below the lower limit, the white milk may not be sufficiently absorbed by water, and thus the white milk may not swell due to the ecology that is easy to extract. If performed, a problem may occur that delays manufacturing time or costs.

Next, the white immersed in the purified water may be heated in a bath.

The present invention, by heating the white immersed in purified water as described above, the anti-nutritional factor contained in the white can be eliminated, the digestion absorption rate of the white can be increased, and the cause of fishy peculiar to white By inactivating this enzyme, the fishy taste and odor peculiar to white milk can be removed from the yogurt cream produced.

The bath heating of white milk may be performed using a bean cooker, which is a processing machine. The bath heating may be performed by mixing white milk and purified water at a weight ratio of 1: 9 to 2: 8, and the heating temperature is 90 to It may proceed for 20 to 40 minutes at a temperature of 100 ℃.

Subsequently, the mixture of the heated water and purified white powder may be ground to prepare a mixed stock solution.

The grinding of the mixture may be pulverized such that the mixture of the heated water of purified water and white milk is put together in a grinder to have a particle diameter of 50 to 500 μm. In the present invention, when the particle size of the white milk is pulverized exceeding 500㎛ may cause a problem that the effective nutritional ingredients contained in the white milk is not extracted enough, if the white milk is pulverized less than 50㎛ Problems may occur in which the mixed stock solution contains a large amount of white matter particles.

Next, after transferring the mixed undiluted stock solution to the extraction tank, the useful ingredient may be extracted from the crushed white milk.

In the present invention, the extraction of the mixed solution of pulverized white milk may be performed at a temperature of 85 to 95 ° C. for 20 to 40 minutes. When the extraction is performed below the lower limit, useful components are sufficiently extracted from the pulverized white milk. If not carried out in the above-mentioned upper limit, the properties of the white baektae may change due to the high temperature.

Subsequently, the white stock crushed white baekbi and useful ingredients extracted from the mixed stock solution may be separated.

The decanter can separate the sebum and the stock solution using a decanter. The decanter is a centrifuge used for separating a solid-liquid system containing a large amount of solids. The stock solution can be obtained using the raw material.

Subsequently, the stock solution may be sterilized using a sterilizing deodorizer and then deodorized.

In the present invention, the sterilization deodorization is performed using a sterilization deodorizer under a pressure of 400 to 500 bar and a homogeneous and sterilization operation for 10 to 20 minutes at a temperature of 80 to 90 ℃, sterilization deodorization at a temperature of 45 to 50 ℃ You can proceed.

Next, the sterilized and deodorized stock solution is transferred to a fermentation tank and added with an additive, followed by stirring. The mixed lactic acid bacteria are added to the stock solution into which the additive is added, followed by fermentation to prepare a fermentation stock solution.

In the present invention, the sterilized deodorized stock solution is transferred to a fermentation tank, and then, 0.1 to 0.2 parts by weight of natural salt and 2 to 4 parts by weight of blueberry puree are added to 100 parts by weight of the sterilized deodorized stock solution in the fermentation tank. After stirring at 10 ° C. and sterilizing for 10 to 15 minutes, the temperature may be lowered to 50 to 55 ° C. using a cooling apparatus, and then 5 to 8 parts by weight of flacto oligosaccharides may be added based on 100 parts by weight of the sterilized deodorized stock solution. Then, 0.01 to 0.05 parts by weight of the complex lactic acid bacteria based on 100 parts by weight of the stock solution, the natural salt, blueberry puree and pluto oligosaccharide added at 40 to 42 ° C., and the stirring was stopped at 30 to 40 ° C. for 200 to 300 minutes. Fermentation can proceed.

Lactic acid strains used as the complex lactic acid bacteria Streptococcus thermophilus , Lactobacillus acidophilus , Bifidobacterium lactis , Lactobacillus delbrucky sub. Any one or more strains selected from the group consisting of Bulgaricus ( Lactobacillus delbrueckii subsp, bulgaricus ), Lactobacillus paracasei and Lactobacillus rhamnosus can be used.

Next, the yoghurt cream may be prepared by stirring the fermentation stock solution with cooling to 5 to 7 ° C., and adding 5 to 7 parts by weight and 5 to 10 parts by weight of strawberry puree to 100 parts by weight of the cooled fermentation stock solution. have.

Subsequently, the baguette bread to which the additive is applied may be packaged to prepare a cheese baguette bread.

The composition for packaging and commercializing a baguette bread coated with the additive is well known to those skilled in the art, and detailed description thereof is omitted for convenience of description and clarity of technical spirit of the present invention. Shall be.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples of a method for manufacturing a cheese baguette bread according to the present invention.

<Example 1>

First, baguette bread was prepared and sliced at an angle of 45 °.

Next, an additive consisting of butter, margarine, sugar and sulfur cheese powder was prepared and mixed, and then the additive was applied to one side of baguette bread to prepare a cheese baguette bread.

At this time, the additive was mixed in a weight ratio of 90% by weight baguette bread, 3% by weight butter, 3% by weight margarine, 2% by weight sugar and 2% by weight sulfur cheese powder.

<Example 2>

First, baguette bread was prepared and sliced at an angle of 45 °.

Next, an additive consisting of butter, margarine, sugar, parmesan cheese and bacon powder was prepared and mixed, and then the additive was applied to one side of baguette bread to prepare cheese baguette bread.

At this time, the additive was mixed in a weight ratio of 89% by weight of bakett bread, 3% by weight of butter, 3% by weight of margarine, 2% by weight of sugar, 2% by weight of parmesan cheese and 1% by weight of bacon powder.

<Example 3>

First, baguette bread was prepared and sliced at an angle of 45 °.

Next, an additive consisting of butter, margarine, sugar, sulfur cheese powder and bacon powder was prepared and mixed, and then the additive was applied to one side of baguette bread to prepare cheese baguette bread.

At this time, the additive was mixed in a weight ratio of 88% by weight of bakett bread, 3% by weight of butter, 3% by weight of margarine, 2% by weight of sugar, 2% by weight of sulfur cheese powder and 2% by weight of bacon powder.

<Example 4>

First, baguette bread was prepared and sliced at an angle of 45 °.

Next, an additive consisting of butter, margarine, sugar, white cheese powder and bacon powder was prepared and mixed, and then the additive was applied to one side of baguette bread to prepare a cheese baguette bread.

At this time, the additive was mixed in a weight ratio of 87% by weight baguette bread, 3% by weight butter, 3% by weight margarine, 2% by weight sugar, 3% by weight cheese cheese and 2% by weight bacon powder.

<Example 5>

A cheese baguette bread was prepared in the same manner as in Example 1, but in Example 5, a baguette bread was prepared by applying an additive to one side of the baguette bread and then further applying yoghurt cream.

<Comparative Example>

A baguette bread (manufactured by P Company) commercially available was prepared and used as a baguette bread according to a comparative example.

<Sensory evaluation>

The sensory evaluation was performed on the taste, flavor, texture, and preference of the baguette bread prepared according to Examples 1 to 5 and the baguette bread according to the comparative example as described above, and the results are shown in Table 2 below. The sensory test was conducted on 30 food-related experts and consumers. The 9-point scoring method was used for scoring and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor Organization zest Texture Overall preference Example 1 7.9 8.0 8.0 8.1 8.0 Example 2 7.8 8.1 7.9 8.0 7.9 Example 3 8.0 8.0 7.8 7.9 8.1 Example 4 8.0 8.1 8.1 8.2 8.1 Example 5 8.2 8.3 8.4 8.2 8.3 Comparative example 6.5 6.4 6.8 6.7 6.6

As shown in Table 2 above, the cheese baguette bread prepared through the examples and the baguette bread according to the comparative example were compared with the taste, texture, flavor, texture and overall preference of the baguette bread. Compared to the baguette bread according to the comparative example, the prepared cheese baguette bread was found to have an excellent overall taste, texture, flavor, texture, and general preference.

This is because the cheese baguette bread prepared according to the embodiments is mixed with cheese and various additives in the baguette bread, so that palatability can be improved with a soft texture and excellent taste and flavor can be satisfied to satisfy consumer preferences.

As mentioned above, although one preferred embodiment of the present invention has been described, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. Could be. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

Prepare baguette bread and slice it into pieces
After preparing the additive to be applied to one side of the baguette bread, the composition constituting the additive is mixed,
Apply the additive to one side of the baguette bread,
Pack the baguette bread to which the additive is applied,
After preparing the baguette bread, the baguette bread in the step of slicing a predetermined length unit,
Prepare ingredients including Noni juice, strong powder for medium dough, salt, milk powder, yogurt powder, fresh yeast, water, egg yolk and butter, wherein the Noni juice solution is prepared after the Noni 1 to 3 (w / w) Wash with a sodium hydrogen carbonate solution having a concentration range of% and remove the shell of the noni, fermented by the fermented noni, the ripening of the noni is 3 to 7 days at a temperature of 25 to 30 ℃ While fermenting for aging, the fermented mature Noni is pressed to produce a noni juice, the fermented ripened Noni is pressurized to a pressure of 2.5 to 3.5kgf / cm ² , the noni juice is heated to the noni Sterilize the juice, but the sterilization of the noni juice is prepared by heating the process for 3 to 7 seconds at a temperature of 130 to 140 ℃ noni juice is prepared, the prepared materials in a constant weight ratio The middle seed dough is prepared by weighing and mixing, wherein the middle seed dough is 10 to 30 parts by weight of noni juice solution, 1500 to 2500 parts by weight of strong powder for medium dough, 10 to 25 parts by weight of salt powder, 30 to 100 parts by weight of milk powder, yogurt 50 to 100 parts by weight of powder, 15 to 25 parts by weight of fresh yeast, 500 to 1500 parts by weight of water, 100 to 600 parts by weight of egg yolk and 300 to 500 parts by weight of butter are prepared and mixed to constitute the medium seed dough Stir to mix the ingredients, the stirring of the medium kneading is carried out for 5 to 15 minutes at a rate of 50 to 80 rotation / min at a temperature of 30 to 35 ℃, to mature the stirred medium kneading, the stirred Aging of the medium kneading is carried out for 1 to 5 hours at a temperature of 5 to 10 ℃, the aged medium kneading powder for the main dough kneading power, nurungji powder, salt, raw yeast, sugar, butter and water Mixing at a predetermined weight ratio to prepare a main dough, wherein the main dough is 10 to 30 parts by weight of the strong dough for the main dough, 100 to 5 parts by weight of nurukji powder, salt 5 to 10 parts by weight, salt 1 to 3 parts by weight, 3 to 8 parts by weight of fresh yeast, 1 to 3 parts by weight of sugar, 5 to 10 parts by weight of butter and 10 to 20 parts by weight of water are prepared by mixing, the nurungji powder, brown rice and water Mixed with a weight ratio of 1: 1 to 1: 2 to immerse the brown rice in water, and then, by immersing the brown rice immersed in water for 1 to 4 days at a temperature of 25 to 35 ℃ germinated brown rice After preparing water, the water is mixed with the germinated brown rice to prepare a gourd rice, wherein the gourd rice is mixed with the germinated brown rice and water in a weight ratio of 1: 1.5 to 1: 2, and then 30 to 60 at a temperature of 110 to 130 ° C. By heating for minutes Prepared, after separating and storing a portion of the gourd rice, the fermented bacteria are mixed with the separated gourd rice, the fermentation bacteria are mixed in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of separated soybean rice, the fermented bacteria Prepare a medium composition consisting of 5 to 10 parts by weight of silver peptone, 3 to 7 parts by weight of yeast extract, 0.1 to 0.5 parts by weight of sodium citrate, 2 to 5 parts by weight of glucose and 50 to 80 parts by weight of distilled water. The medium composition was sterilized at 75 to 80 ° C. for 20 to 40 minutes, cooled to a temperature of 35 to 40 ° C., and then Streptococcus thermophiles and leukonostock mecene based on 100 parts by weight of the medium composition. Any known lactic acid bacterium selected from the group consisting of Leuconostoc mesenteroides and Bifidobacterium longum 5 To inoculate by mixing in a weight ratio of 10 to 10 parts by weight and then incubated for 20 to 60 hours, and fermented fermented rice mixed with the fermented bacteria, fermentation of the gourd rice is 35 to 40 ℃ the fermented rice mixed with the fermented bacteria Proceed by aging fermentation for 20 to 30 hours at a temperature of, the fermented rice mixed with fermented soybean and fermented soybean rice to produce a fermented rice fermented rice, the fermented rice fermented fermented with fermented bacteria to 100 parts by weight of soybean rice After mixing in a weight ratio of 3 to 8 parts by weight of the soybean rice, it proceeds by fermentation for 20 to 40 hours at a temperature of 40 to 42 ℃, the fermented rice and fermented soybean extract and water, 100 parts by weight of the fermented soybean rice 5 to 10 parts by weight of Sanyacho extract and 3 to 7 parts by weight of water to be mixed with respect to, Sanyacho extract is prepared by crushing after preparing the Sanyacho consisting of a weight ratio of 1: 1: 1: 1: 1, cheonma, yugeunpi, white dandelion, kamajung and kkujippong, respectively, consisting of the cheonma, yugeunpi, nimdae, kamajung and kkujippong Based on 100 parts by weight of wild vinegar mixed with a weight ratio of 1000 to 2000 parts by weight of water and then immersed for 5 to 15 hours at a temperature of 45 to 55 ℃, we produce water, the weensis red, hyssop and After 20-40 parts by weight of Sanyacho, which is composed of a weight ratio of 1: 1: 1, each month, the internal pressure of the extraction vessel at a temperature of 100 to 110 ° C is in the range of 2.0 to 2.5 kgf / cm ² , and 5 to 10. It is manufactured through a process of heating for a time, and compresses the fermented soybean rice mixed with the Sanyacho extract and water, and heated by using a heating apparatus to dry to produce a nurungji, but the heating The injection during the heating is between 200 and at a temperature of 240 ℃ performed 5 to 10 minutes, and 10 for the heated air to a temperature of 3 to 7kgf / cm after the ^second pressure pressurized to the 50 to 55 ℃ in the forming die to 20 minutes by By preparing the nurungji, and through the process of grinding the nurungji, stirring the main dough is uniformly mixed, the stirring of the main dough is the main dough at a temperature of 25 to 30 ℃ 60 to 100 It is carried out by stirring for 5 to 10 minutes at a stirring speed of rotation / min, and fermented the stirred main dough, wherein the fermentation of the main dough kneads the stirred main dough at 1 to 5 at a temperature of 20 to 25 ℃ It proceeds by storing for a time, and after cutting the fermented main dough with a certain weight unit, the cut main dough is aged, but the aging of the cut main dough Proceeds by group stored for 1 to 10 hours the cut dough bonjong water at a temperature of 5 to 10 ℃, and through a process of heating the aged dough bonjong water to prepare a baguette,
In the step of preparing the baguette bread and slicing it in a predetermined length unit, the baguette bread is sliced at an angle of 43 to 47 ° in length units of 1 to 3 cm,
In the step of preparing an additive to be applied to one side of the baguette bread and mixing the composition constituting the additive, the additive is a first additive consisting of butter, margarine, sugar and sulfur cheese powder or butter, margarine, sugar , A second additive consisting of parmesan cheese and bacon powder, or a third additive consisting of butter, margarine, sugar, sulfur cheese powder and bacon powder, or a fourth additive consisting of butter, margarine, sugar, white cheese powder and bacon powder. Any one or more additives are used,
In the step of applying the additive to one side of the baguette bread, the first additive is a weight ratio of 90% by weight baguette bread, 3% by weight butter, 3% by weight margarine, 2% by weight sugar and 2% by weight sulfur cheese powder The second additive is applied in a weight ratio of 89% by weight of bakett bread, 3% by weight of butter, 3% by weight of margarine, 2% by weight of sugar, 2% by weight of parmesan cheese and 1% by weight of bacon powder. 3 additives were applied in a weight ratio of 88% by weight of baguette bread, 3% by weight of butter, 3% by weight of margarine, 2% by weight of sugar, 2% by weight of sulfur cheese and 2% by weight of bacon powder, and the fourth additive was baguette bread 87 weight percent, 3 weight percent butter, 3 weight percent margarine, 2 weight percent sugar, 3 weight percent bag cheese powder and 2 weight percent bacon powder.
After applying the additive to one side of the baguette bread, the step of further applying yoghurt cream, wherein the yoghurt cream,
Prepare the white milk, remove the impurities attached to the white milk, the white milk with the impurities removed is immersed in purified water for 11 to 13 hours at a temperature of 15 to 20 ℃, heating the white milk immersed in the purified water with a bath However, in the bath heating of white milk, the white milk and purified water are mixed at a weight ratio of 1: 9 to 2: 8 and heated at a temperature of 90 to 100 ° C. for 20 to 40 minutes, and the mixture of the heated water and purified white milk is heated. Grinding to prepare a mixed stock solution, the ground grinding of the mixture is added to the mixture of the heated water of purified water and white milk together in a grinder to grind so that the particle size of the white milk powder is 50 to 500㎛, and the mixed white milk powder After the transfer to the extraction tank to extract the pulverized white baektae, extraction of the mixed solution pulverized the white baekhwa proceeds for 20 to 40 minutes at a temperature of 85 to 95 ℃, Separation of white baekji crushed white juice and the stock solution from the pre-mixed stock solution, sterilize the stock solution using a sterilization deodorizer and then deodorizing, the sterilization deodorization using a sterilization deodorizer 400 to 500 bar pressure and 80 to 90 ℃ After performing homogenization and sterilization for 10 to 20 minutes at a temperature, sterilization deodorization is carried out at a temperature of 45 to 50 ℃, the sterilized deodorant is transferred to the fermentation tank, sterilized deodorant in the fermentation tank 0.1 to 0.2 parts by weight of natural salt and 2 to 4 parts by weight of blueberry puree were added to 100 parts by weight, followed by stirring at 80 to 90 ° C., followed by sterilization for 10 to 15 minutes, and then to 50 to 55 ° C. using a cooling apparatus. Lowering the temperature to 5 to 8 parts by weight of the flacto oligosaccharide based on 100 parts by weight of the sterilized deodorized stock solution, and then the sun salt, blueberry puree and floc at 40 to 42 ℃ 0.01 to 0.05 parts by weight of complex lactic acid bacteria were added based on 100 parts by weight of the toxosaccharide-added stock solution, and the stirring was stopped at 30 to 40 ° C., followed by fermentation for 200 to 300 minutes. Streptococcus thermophilus , Lactobacillus acidophilus , Bifidobacterium lactis , Lactobacillus delbruck sub. Any one or more strains selected from the group consisting of Bulgaricus ( Lactobacillus delbrueckii subsp, bulgaricus ), Lactobacillus paracasei and Lactobacillus rhamnosus are used, and the fermentation stock is stirred and 5 to 7 Cooling to ℃, the method of producing a cheese baguette bread, characterized in that it is prepared through the process of 5 to 7 parts by weight and 5 to 10 parts by weight of strawberry puree per 100 parts by weight of the cooled fermentation stock solution.
delete delete Cheese baguette bread prepared by the method of claim 1.