KR102199553B1 - Manufacturing methods of Hijikia fusiforme ciabatta - Google Patents
Manufacturing methods of Hijikia fusiforme ciabatta Download PDFInfo
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- KR102199553B1 KR102199553B1 KR1020190079974A KR20190079974A KR102199553B1 KR 102199553 B1 KR102199553 B1 KR 102199553B1 KR 1020190079974 A KR1020190079974 A KR 1020190079974A KR 20190079974 A KR20190079974 A KR 20190079974A KR 102199553 B1 KR102199553 B1 KR 102199553B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 29
- 241000209140 Triticum Species 0.000 claims description 26
- 235000021307 Triticum Nutrition 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 23
- 238000004898 kneading Methods 0.000 claims description 19
- 239000004615 ingredient Substances 0.000 claims description 15
- 241000894007 species Species 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 12
- 235000008390 olive oil Nutrition 0.000 claims description 9
- 239000004006 olive oil Substances 0.000 claims description 9
- 241000218033 Hibiscus Species 0.000 claims description 8
- 235000005206 Hibiscus Nutrition 0.000 claims description 8
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 2
- 235000009120 camo Nutrition 0.000 claims description 2
- 235000005607 chanvre indien Nutrition 0.000 claims description 2
- 239000011487 hemp Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 6
- 239000011575 calcium Substances 0.000 abstract description 6
- 229910052791 calcium Inorganic materials 0.000 abstract description 6
- 229910052742 iron Inorganic materials 0.000 abstract description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011591 potassium Substances 0.000 abstract description 5
- 229910052700 potassium Inorganic materials 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000037213 diet Effects 0.000 abstract description 4
- 241000264279 Sargassum fusiforme Species 0.000 abstract 11
- 239000000835 fiber Substances 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 description 16
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 208000007502 anemia Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241001632578 Hyacinthus orientalis Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 229940051866 mouthwash Drugs 0.000 description 1
- 238000010248 power generation Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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Classifications
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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
- 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
-
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 치아바타 제조방법에 관한 것으로, 더욱 상세하게는 밀가루를 원료로 하는 치아바타를 섭취하면서도 톳의 풍부한 식이섬유로 인해 비만인 사람의 섭취나 여성으로 하여금 안전한 섭취 및 건강증진을 위한 톳 치아바타 제조방법에 관한 것이다.The present invention relates to a method for producing chiabatta, and more particularly, tot chiabatta for safe intake and health promotion for obese people or women due to the rich dietary fiber of Tot while ingesting chiabatta made from wheat flour. It relates to a manufacturing method.
일반적으로 빵은, 밀가루에 소금, 설탕, 기름, 베이킹 파우더나 이스트 등을 함유하여 반죽하고 발효시킨 후, 굽거나 쪄서 만든 음식으로, 서양사람들의 주식으로 사용되었으나, 근자에 들어 이러한 빵을 만들기 위한 제빵 기술의 발달로 그 빵의 맛과 영양분 또한 대량 함유하고 있는 다양한 빵이 개발되고 있는 실정이다.In general, bread is a food made by kneading and fermenting flour containing salt, sugar, oil, baking powder or yeast, and then baking or steaming, and was used as a staple food for Western people. With the development of baking technology, a variety of breads that contain a large amount of the taste and nutrients of the bread are being developed.
즉, 이러한 다양한 빵은 특허출원등록 제10-0549785호와 같은 고구마빵을 포함한 다양한 빵이 개발되어지고 있는 실정이다.That is, for such a variety of bread, various breads including sweet potato bread such as Patent Application Registration No. 10-0549785 are being developed.
이에, 근자에 들어서는 이러한 빵 기술의 발달로, 동서양을 구분하지 않고 간편하게 섭취하면서도 포만감과 영양분의 섭취가 가능한 빵을 식사 대용으로 사용하고 있는 인구가 급증하고 있는 실정이다.Thus, in recent years, with the development of such bread technology, the number of people who use bread, which allows for a feeling of satiety and nutrients to be consumed without distinction between East and West, is rapidly increasing.
이러한 빵 중에 '치아바타'는 이탈리어로 슬리퍼 형태의 빵을 가르키는 것으로서, 이태리가 원산지이나 프랑스에서 발달한 것으로서, 밀가루와 이스트를 혼합하여 액종 반죽을 제조하고, 이를 올리브유를 포함하는 본 반죽과 혼합 발효시켜 굽는 방식으로 제조된다.Among these breads,'chiavata' refers to slipper-type bread in Italy.Its originated in Italy but developed in France. A liquid type dough is prepared by mixing flour and yeast, and it is mixed with the main dough containing olive oil. It is prepared by fermenting and baking.
그러나 상기와 같은 치아바타는 빵의 질감이 질긴 편이어서, 부드러운 빵을 선호하고, 빵을 간식으로 식용하는 내국인의 기호에 부합되기 어려운 측면이 있게 되는 등 단순히 빵의 질감과 맛을 선호하는 특정 사람들의 섭취에 한정되는 문제점이 있었다.However, since the texture of the bread is relatively tough, certain people who simply prefer the texture and taste of the bread, such as the side that is difficult to meet the taste of Koreans who prefer soft bread and eat bread as a snack. There was a problem limited to the intake of.
본 발명은 상기와 같은 제반 문제점을 해결하기 위해 창안된 것으로, 치아바타를 제조함에 있어 생이스트의 사용을 최소화하고, 톳을 이용하여 치아바타를 제조함으로써, 치아바타를 섭취하면서도 식이섬유가 우수한 톳의 섭취가 가능하게 되는 등 다이어트 식품으로 사용은 물론, 철분이나 칼슘, 칼륨의 섭취가 가능하게 하는 등 건강증진을 도모하기 위한 톳 치아바타 제조방법을 제공함에 본 발명의 목적이 있는 것이다.The present invention was invented to solve the above problems, and by minimizing the use of raw yeast in manufacturing chiabatta, and by manufacturing chiabata by using chiabatta, chiabatta is ingested and has excellent dietary fiber. It is an object of the present invention to provide a method of manufacturing Tot Chiabatta for promoting health, such as enabling the intake of iron, calcium, and potassium, as well as use as diet food, such as the intake of.
또한, 톳 성분을 첨가함에 있어, 톳 삶은물과 톳 분말과 생 톳을 고르게 첨가함으로써, 톳의 맛과 향의 향상이 가능하게 하기 위한 톳 치아바타 제조방법을 제공함에 본 발명의 다른 목적이 있는 것이다.In addition, in adding the Tot component, by evenly adding the boiled Tot, Tot powder, and raw Tot, to provide a method for producing Tot chiabatta to enable the improvement of taste and aroma of Tot. Another object of the present invention is will be.
또한, 우리 수산물이 톳 활용의 증대에 따른 톳 소비의 증대가 가능하게 하며, 이에 따른 톳 양식 농가의 소득 증대가 가능하게 하기 위한 톳 치아바타 제조방법을 제공함에 본 발명의 또 다른 목적이 있는 것이다.In addition, it is another object of the present invention to provide a method for manufacturing Tot chiabatta in order to enable our aquatic products to increase the consumption of Totilla as the use of Tot is increased, and to increase the income of Tot Farmers. .
상기 목적을 달성하기 위한 구체적인 수단으로는, 우리밀과 물을 이용하여 우리밀 샤워종을 얻는 샤워종 제조공정;As a specific means for achieving the above object, a shower species manufacturing process of obtaining a Korean mill shower type using Korean mill and water;
전체 재료 100중량%에 대하여 강력분 28~33중량%와, 우리밀 18~23중량%와, 샤워종 10~15중량%와, 톳 분말 7~10중량%와, 생 톳 4~6중량%와, 톳 물 18~22중량%와, 생이스트 0.2~0.4중량%와 소금 0.6~0.8중량%와, 올리브유 3~5중량%를 준비하는 재료 준비공정;With respect to 100% by weight of the total material, 28 to 33% by weight of strong powder, 18 to 23% by weight of our wheat, 10 to 15% by weight of shower species, 7 to 10% by weight of hemp powder, 4 to 6% by weight of raw soybean, Ingredient preparation process of preparing 18-22% by weight of Hyacinth water, 0.2-0.4% by weight fresh yeast, 0.6-0.8% by weight of salt, and 3-5% by weight of olive oil;
준비된 재료를 믹싱 및 발효시켜 반죽을 얻는 반죽 제조공정;A dough manufacturing process in which prepared ingredients are mixed and fermented to obtain dough;
오븐의 온도를 윗불 260℃와 아랫불 220℃에서 20분 동안 스팀을 주면서 구워내는 굽기공정을 수행하되,Perform a baking process in which the oven is heated with steam at 260°C and 220°C for 20 minutes.
샤워종 제조공정은,The shower bell manufacturing process,
샤워종 전체 100중량%에 대하여 강력분 20중량%와 우리밀 20중량%와 물 60중량%를 이용하되,For the total 100% by weight of the shower type, use 20% by weight of strong powder, 20% by weight of our wheat and 60% by weight of water,
우리밀 5중량%와 물 10중량%를 혼합하여 실온에서 24시간 동안 발효시켜 1차 발효물을 얻고, 1차 발효물에 강력분 10중량%와 우리밀 5중량%와 물 20중량%를 더 혼합하여 실온에서 24시간 동안 발효시켜 2차 발효물을 얻으며, 2차 발효물에 강력분 10중량%와 우리밀 10중량%와 물 30중량%를 더 혼합하여 실온에서 24시간 동안 발효시켜 최종 샤워종을 제조함을 특징으로 하는 톳 치아바타 제조방법.5% by weight of Korean wheat and 10% by weight of water were mixed and fermented at room temperature for 24 hours to obtain a first fermented product, and 10% by weight of strong flour, 5% by weight of Korean wheat, and 20% by weight of water were further mixed with the first fermented product at room temperature. Fermentation at room temperature for 24 hours to obtain a second fermentation, and further mixing 10% by weight of strong flour, 10% by weight of Korean wheat, and 30% by weight of water in the second fermentation and fermentation at room temperature for 24 hours to prepare the final shower species. Tot chiabatta manufacturing method characterized by.
재료 준비공정에서,In the material preparation process,
톳 분말은,Toot powder,
생 톳 40중량%와 물 60중량%를 이용하여 삶고, 그 삶은 톳을 완전히 건조 시키고, 그 건조된 톳을 200메쉬의 채를 이용하여 걸러내어 준비하며,Boil it with 40% by weight of raw tot and 60% by weight of water, dry the boiled tot, and filter the dried tot with 200 mesh sticks.
생 톳은,Raw tot,
깨끗이 씻겨진 생 톳을 20~30mm의 길이로 절단하여 준비하며,Prepared by cutting cleanly washed raw tot into lengths of 20 to 30 mm,
톳 물은,Water,
상기 톳 분말을 만드는 과정에서 톳 삶은물을 300메쉬의 채로 걸러 이물질을 제거하고, 그 톳 삶은물 70~80중량%와 물 20~30중량%를 혼합하여 톳 삶은물을 희석하여 준비함을 특징으로 하는 톳 치아바타 제조방법.In the process of making the Hibiscus powder, the boiled Hibiscus water is filtered with 300 mesh to remove foreign substances, and 70-80% by weight of the boiled Hibiscus water and 20-30% by weight of water are mixed to dilute and prepare the boiled Hibiscus water. Tot chiabatta manufacturing method.
반죽 제조공정은,The dough manufacturing process,
준비된 재료 중 강력분과 우리밀과 샤워종과 톳 분말과 톳 물과 생이스트와 소금을 혼합 및 중속에서 20~25℃ 온도를 유지하면서 10분동안 믹싱하여 1차 반죽하고, 1차 반죽에 생 톳과 올리브유를 더 혼합 및 저속에서 20~25℃ 온도를 유지하면서 5분동안 믹싱하여 2차 반죽하는 반죽공정;Among the prepared ingredients, mix strong flour, Korean wheat, shower bell, Tot powder, Tot water, fresh yeast, and salt, and mix for 10 minutes while maintaining a temperature of 20~25℃ at medium speed to make the first dough. A kneading process of further mixing olive oil and mixing for 5 minutes while maintaining a temperature of 20-25℃ at low speed and kneading;
믹싱된 반죽을 실온에서 60분 동안 1차 발효시키고, 1차 발효된 반죽을 펀치를 주어 가스를 제거 후, 30분 동안 2차 발효시키며, 2차 발효된 반죽을 다시 2차 펀치를 주어 가스를 제거 후, 30분 동안 발효시키는 1차 발효공정; 및The mixed dough is first fermented for 60 minutes at room temperature, the first fermented dough is punched to remove gas, then the second fermented dough is fermented for 30 minutes, and the second fermented dough is again punched for gas. After removal, the first fermentation process of fermenting for 30 minutes; And
발효된 반죽을 성형한 상태에서 상부를 천으로 덮어 실온에서 30분 동안 발효시키는 2차 발효공정을 수행함으로 달성할 수 있는 것이다.This can be achieved by performing a second fermentation process in which the fermented dough is molded and covered with a cloth and fermented for 30 minutes at room temperature.
이상과 같이 본 발명 톳 치아바타 제조방법은, 치아바타의 성분에 건강식인 톳이 첨가된 것인바, 알려진 톳의 우수한 식이섬유로 인한 비만인 사람이나 여성들의 다이어트식으로 섭취가 가능하며, 특히 철분이나 칼슘, 칼륨의 섭취로 인한 빈혈이나 혈압 개선에 매우 효과적이다.As described above, the present invention Tot Chiabatta manufacturing method is a bar in which Tot, which is a healthy food, is added to the ingredient of Chiabatta, and it can be consumed as a diet food for obese people or women due to the excellent dietary fiber of Tot, especially iron or It is very effective in improving anemia and blood pressure due to intake of calcium and potassium.
또한, 톳 성분을 첨가시 톳 삶은물과 톳 분말과 생 톳이 고르게 첨가되게 된는 것인바, 치아바타를 섭취시 톳의 풍부한 맛과 향의 음미가 가능한 효과를 얻을 수 있는 것이다.In addition, when the Tot ingredient is added, boiled Tot is added evenly, Tot Tot powder, and Tot Tot is added, and when Chiabatta is consumed, the rich taste and aroma of Tot can be enjoyed.
또한, 인체에 이로우면서도 대표적인 우리 수산물인 톳의 활용을 통해 톳의 섭취 권장과 톳 소비의 증대에 따른 톳 양식 농가의 수익성이 한층 증대되는 효과를 얻을 수 있는 것이다.In addition, it is possible to obtain the effect of further increasing the profitability of Tot farming farms by encouraging the consumption of Tot and increasing the consumption of Tot through the use of Tot, which is a representative Korean seafood product that is beneficial to the human body.
도 1은 본 발명 톳 치아바타 제조방법을 나타낸 전체 공정도.Figure 1 is an overall process diagram showing the present invention Tot chiabatta manufacturing method.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms or words used in this specification and claims should not be construed as being limited to their usual or dictionary meanings, and the inventor may appropriately define the concept of terms in order to describe his own invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.
따라서, 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.Accordingly, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical ideas of the present invention, so that they can be replaced at the time of application It should be understood that there may be various equivalents and variations.
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명 톳 치아바타 제조방법을 나타낸 전체 공정도이다.1 is an overall process diagram showing a method of manufacturing Tot Chiabatta according to the present invention.
도 1의 도시와 같이 본 발명 톳 치아바타 제조방법은 샤워종 제조공정(S100)과, 재료 준비공정(S200)과, 반죽 제조공정(S300)과 굽기공정(S400)을 수행하여 된다.As shown in FIG. 1, the method of manufacturing Tot Chiabatta according to the present invention includes a shower bell manufacturing process (S100), a material preparation process (S200), a dough manufacturing process (S300), and a baking process (S400).
먼저, 샤워종 제조공정(S100)은,First, the shower bell manufacturing process (S100),
본 발명 톳 치아바타를 제조하기 위해 반죽 발효시 사용되는 천연 샤워종을 얻기 위한 것으로, 이는 샤워종 전체 100중량%에 대하여 강력분 20중량%와 우리밀 20중량%와 물 60중량%를 이용하여 된다.The present invention is to obtain a natural shower species used during the fermentation of the dough to produce Tot Chiabatta, which is made by using 20% by weight of strong flour, 20% by weight of Korean wheat, and 60% by weight of water based on the total 100% by weight of the shower species.
이를 위해, 먼저 샤워종 전체 100중량%에 대하여 우리밀 5중량%와 물 10중량%를 혼합하여 실온에서 24시간 동안 1차 발효시켜 1차 발효물을 얻게 된다.To this end, first, 5% by weight of our wheat and 10% by weight of water are mixed with respect to the total 100% by weight of the shower species, and the first fermentation is obtained by first fermenting for 24 hours at room temperature.
이후, 연속하여 발효를 수행하되, 이때에는 상기 1차 발효물에 강력분 10중량%와 우리밀 5중량%와 물 20중량%를 더 혼합한 상태에서 실온에서 24시간 동안 2차 발효시켜 2차 발효물을 얻게 된다.Thereafter, fermentation is carried out continuously, but at this time, a secondary fermentation is carried out at room temperature for 24 hours in a state in which 10% by weight of strong flour, 5% by weight of Korean wheat, and 20% by weight of water are further mixed with the primary fermented product. Is obtained.
이후, 연속하여 발효를 수행하되, 이때에는 상기 2차 발효물에 다시 강력분 10중량%와 우리밀 10중량%와 물 30중량%를 더 혼합한 상태에서 실온에서 24시간 동안 발효시켜 최종 발효물을 얻게 되는 것으로, 이렇게 얻어진 발효물은 천연 우리밀 샤워종이 된다.Thereafter, fermentation is carried out continuously, but at this time, 10% by weight of strong flour, 10% by weight of Korean wheat, and 30% by weight of water are further mixed with the secondary fermented product and fermented for 24 hours at room temperature to obtain the final fermented product. The fermented product thus obtained becomes a natural Korean wheat shower species.
한편, 본 발명에서 샤워종을 얻기 위해 상기와 같이 3차에 걸친 발효를 수행함은, 한 번에 모든 성분 및 중량을 혼합하여 발효를 수행하게 되면 그 성분들의 원활한 혼합 및 발효력이 떨어지게 되는 것인바, 이를 방지하기 위해 순차적으로 우리밀과 물을 혼합하여 가면서 발효를 수행함으로 원활한 발효가 가능하게 된다.On the other hand, in the present invention, when fermentation is performed three times as described above to obtain a shower species, when fermentation is performed by mixing all components and weights at once, smooth mixing and fermentation power of the components decrease. To prevent this, smooth fermentation is possible by performing fermentation while sequentially mixing Korean wheat and water.
이에, 상기와 같이 우리밀을 이용한 천연 샤워종을 얻을 수 있는 것으로, 이렇게 얻어진 우리밀 샤워종은 반죽을 수행함에 있어 이스트의 사용량을 줄일 수 있으며, 풍미의 향상과 빵의 노화가 가능하게 하며, 후술하는 반죽공정에서 부드러운 반죽을 얻을 수 있어 식감 향상과 소화의 촉진을 유도할 수 있다.Thus, it is possible to obtain a natural shower type using Korean wheat as described above, and the obtained Korean wheat shower type can reduce the amount of yeast used in performing kneading, improve flavor and enable aging of bread, which will be described later. Soft dough can be obtained from the kneading process, which can induce texture improvement and promotion of digestion.
이후, 재료 준비공정(S200)은,Thereafter, the material preparation process (S200),
본 발명 톳 치아바타 제조방법을 수행하기 위해 각종 재료를 준비하는 공정으로 이는 전체 재료 100중량%에 대하여 강력분 28~33중량%와, 우리밀 18~23중량%와, 샤워종 10~15중량%와, 톳 분말 7~10중량%와, 생 톳 4~6중량%와, 톳 물 18~22중량%와, 생이스트 0.2~0.4중량%와 소금 0.6~0.8중량%와, 올리브유 3~5중량%를 준비하면 된다.This is a process of preparing various materials to perform the method of manufacturing Tot Chiabatta, which is 28 to 33% by weight of strong content, 18 to 23% by weight of our wheat, and 10 to 15% by weight of shower species, based on 100% by weight of the total material. , Toot powder 7 to 10% by weight, 4 to 6% by weight of fresh Tot, 18 to 22% by weight of water tot, 0.2 to 0.4% by weight of fresh yeast and 0.6 to 0.8% by weight of salt, and 3 to 5% by weight of olive oil You just need to prepare.
이때, 상기 재료중 샤워종은 상기 샤워종 제조공정(S100)에서 제조된 우리밀 샤워종의 적용 가능하게 된다.At this time, the shower species among the materials can be applied to the Woorimil shower species manufactured in the shower bell manufacturing process (S100).
또한, 상기 재료 중 톳 분말은 생 톳을 삶아 준비하면 된다.In addition, among the above ingredients, the tot powder may be prepared by boiling raw tot.
이를 위해, 먼저 생 톳과 물은 각각 40중량%와 60중량%를 준비하여 삶아 톳을 건져내어 자연에서 1~2일 동안 완전히 건조 시킨다.To this end, first prepare and boil 40% by weight and 60% by weight of raw soybean paste and water, and then take out the soybean paste and completely dry it in nature for 1 to 2 days.
그리고 건조된 톳은 분쇄기를 이용하여 분쇄 및 200메쉬에 해당하는 크기의 채를 이용하여 걸러내어 준비하면 된다.And the dried tot can be prepared by pulverizing it using a grinder and filtering it using a stick having a size corresponding to 200 mesh.
이때, 상기와 같이 톳 분말을 적용함은 후술하는 반죽 과정에서 톳 성분이 고른 혼합이 가능하게 하고, 톳 치아바타를 섭취함에 있어 톳의 맛을 증대시키기 위함이다.In this case, the application of the Tot powder as described above is to enable even mixing of the Tot ingredients in the kneading process described later, and to increase the taste of Tot Tot when ingesting Tot Chiabatta.
또한, 상기 재료 중 생 톳은 깨끗이 씻어낸 생 톳을 잘라 준비하면 되는 것으로, 이때 생 톳은 바람직하게는 20~30mm의 길이로 절단 준비함이 바람직하다.In addition, among the above materials, raw tot can be prepared by cutting cleanly washed raw tot, at this time, it is preferable to prepare for cutting to a length of preferably 20 to 30 mm.
이때, 상기와 같이 생 톳을 적용함은 톳 치아바타를 섭취함에 있어 톳의 식감을 증대시키기 위함이며, 이때 그 크기를 20~30mm 크기로 구성함은 만약 20mm 이하로 적용하게 되면 씹는 과정에서 식감을 느낄 수 있게 되며, 30mm 이상으로 적용하게 되면 씹는 식감은 증대시킬 수 있으나 자칫 섭취 과정에서 과또한 맛으로 톳의 비린맛을 낼 수 있게 되는 것인바, 20~30mm 크기로 적용함이 가장 바람직하다.At this time, the application of raw tot is to increase the texture of tot when ingesting tot chiabatta.At this time, the size of the tot is 20 to 30 mm.If it is applied to less than 20 mm, the texture during the chewing process If applied with a thickness of 30mm or more, the chewing texture can be increased, but during the ingestion process, the fishy taste of Tot can be obtained with the taste of the tot, so it is most preferable to apply it in a size of 20 to 30mm. .
또한, 상기 재료 중 톳 물은 상기 톳 분말을 만드는 과정에서 톳을 삶을때 발생한 톳 삶은물을 이용하여 된다.In addition, among the ingredients, the tot water is made from the water that is generated when the tot is boiled in the process of making the tot powder.
이때, 톳 물은 상기에서 얻어진 톳 삶은물을 300메쉬의 채로 걸러 이물질을 제거하면 된다.At this time, to remove foreign substances by filtering the boiled Tot water obtained above with 300 meshes of Tot water.
그리고 걸러진 톳 삶은물은 물을 사용하여 희석시키되, 이는 톳 삶은물 70~80중량%와 물 20~30 중량%를 혼합하여 된다.Then, the filtered water of boiled Tot is diluted with water, which is obtained by mixing 70 to 80% by weight of boiled water and 20 to 30% by weight of water.
이때, 상기와 같이 톳 물을 적용함은 톳 치아바타를 섭취함에 있어 톳의 향을 증대시키기 위함이며, 그 톳 삶은물 70~80중량%와 물 20~30 중량%를 적용함은 만약 톳 삶은물을 70중량% 이하로 첨가하게 되면 지나치게 묽어져 톳의 향이 저하되고, 톳 삶은물을 80중량% 이상으로 첨가하게 되면 톳의 비릿맛이 날 수 있는 것인바, 톳 삶은물 70~80중량%와 물 20~30 중량%의 비율로 희석 적용함이 가장 바람직하다.At this time, the application of the Tot water as described above is to increase the scent of Tot when ingesting the Tot chiabatta, and the application of 70 to 80% by weight of boiled water and 20 to 30% by weight of water means that if the Tot is boiled If water is added less than 70% by weight, it becomes too dilute and the aroma of Tot is lowered, and if more than 80% by weight of boiled water is added, the taste of Tot can be obtained. It is most preferable to apply diluted in a ratio of 20 to 30% by weight of water and water.
한편, 바다에서 나는 톳은 알려진 바와 같이 식이섬유소가 풍부하고 칼로리가 낮아 비만인 사람에게 좋다. 그리고 톳은 다른 식품에 비해 무기질이 풍부한 톳은 특히 철분이 많은 해조류로 무엇보다 빈혈 증세에 효과적이며 칼슘, 칼륨도 풍부해 혈압이 높은 사람이나 스트레스를 많이 받는 사람에게도 도움이 된다. 톳에 함유되어 있는 철분은 시금치의 3~4배나 된다. 빈혈 증세가 있는 사람에게 좋다.On the other hand, tot from the sea, as known, is rich in dietary fiber and low in calories, so it is good for obese people. In addition, tot is rich in minerals compared to other foods. Tot is a seaweed with a lot of iron. Above all, it is effective for anemia symptoms. It is also rich in calcium and potassium, so it is helpful for people with high blood pressure or stressful people. The iron content in Toot is 3 to 4 times that of spinach. Good for people with symptoms of anemia.
일예로 이러한 톳은 칼슘, 요오드, 철 등의 무기염류가 많이 포함되어 있어, 식량이 많이 부족했던 보릿고개 시절에 구황용으로 곡식을 조금 섞어서 톳밥을 지어 먹기도 했듯이 영양분이 매우 풍부한 수산물이다.As an example, these Toots contain a lot of inorganic salts such as calcium, iodine, and iron, so it is a very nutrient-rich aquatic product, just as it was eaten by mixing a little grain for mouthwash in the days of barley, when food was scarce.
이후, 반죽 제조공정(S300)은,Thereafter, the dough manufacturing process (S300),
본 발명 톳 치아바타를 제조하기 위한 반죽을 얻기 위한 공정으로, 상기와 같이 준비된 재료를 이용하여 믹싱과 발효를 수행하여 된다.The present invention is a process for obtaining a dough for manufacturing Tot Chiabatta, and mixing and fermentation are performed using the prepared material.
이를 위해, 먼저 반죽공정(S310)을 수행하되,To this end, first performing a kneading process (S310),
이는, 상기 재료 중 강력분 28~33중량%와, 우리밀 18~23중량%와, 샤워종 10~15중량%와, 톳 분말 7~10중량%와, 톳 물 18~22중량%와, 생이스트 0.2~0.4중량%와 소금 0.6~0.8중량%를 이용하여 중속(약150~200RPM)에서 20~25℃ 온도를 유지하면서 10분 동안 믹싱하여 발전단계에 이르는 1차 반죽을 수행하면 된다.This is, among the above materials, strong powder 28 to 33% by weight, 18 to 23% by weight of our wheat, 10 to 15% by weight of shower species, 7 to 10% by weight of hepatite powder, 18 to 22% by weight of soybean water, and fresh yeast Using 0.2 to 0.4% by weight and 0.6 to 0.8% by weight of salt, mixing for 10 minutes while maintaining the temperature at 20 to 25°C at medium speed (about 150 to 200 RPM) to perform the first kneading to the power generation stage.
이후, 연속하여 2차 반죽을 수행하되, 이때에는 상기 재료 중 생 톳 5중량%생 톳 4~6중량%와, 올리브유 3~5중량%를 더 혼합한 상태에서 저속(약50~100RPM)에서 20~25℃ 온도를 유지하면서 5분 동안 믹싱하여 2차 반죽을 얻게 된다.Thereafter, the secondary kneading is continuously performed, but at this time, at a low speed (about 50 to 100 RPM) in a state of further mixing 5% by weight of raw toot, 4 to 6% by weight of fresh tot, and 3 to 5% by weight of olive oil. The second dough is obtained by mixing for 5 minutes while maintaining the temperature of 20~25℃.
이때, 상기와 같이 믹싱을 2차에 걸쳐 수행함은 반죽을 수행함은, 만약 1차 반죽에 생 톳을 한 번에 첨가하게 되면 반죽 과정에서 생 톳이 분쇄되어 그 식감이 저하될 수 있게 되는 것인바, 2차 반죽 과정에서 비교적 저속에서 반죽을 수행함으로 생 톳의 형상 유지가 가능하게 된다.At this time, the mixing is performed twice as described above to perform the dough.If raw tot is added to the first dough at once, the raw tot is pulverized during the kneading process and the texture thereof can be reduced. In the second kneading process, it is possible to maintain the shape of raw tot by kneading at a relatively low speed.
또한, 올리브유를 2차 반죽 과정에서 투입함은 만약 올리브유를 1차 반죽에 투입하게 되면 장시간 반죽 과정에서 마찰열이 발생하게 되는 것으로, 이는 오일층으로 인한 반죽의 결집력이 저하되기 때문이며, 이때 적용되는 올리브유는 알려진 바와 같이 인체에 유해한 저밀도 콜레스테롤을 억제 시키게 되는 등 인체에 유익한 성분의 섭취가 가능하게 하기 위함이다.In addition, the addition of olive oil in the secondary kneading process means that if olive oil is added to the primary kneading process, frictional heat is generated during the kneading process for a long time. This is because the cohesive power of the dough due to the oil layer decreases. As is known, it is intended to enable the intake of beneficial ingredients for the human body, such as suppressing low-density cholesterol that is harmful to the human body.
또한, 상기와 같이 반죽을 수행시 20~25℃ 온도를 유지함은 20℃ 온도 이하에서는 반죽이 지나치게 딱딱해져 원활한 혼합이 이루어지지 않고, 25℃ 이상에서는 반죽이 지나치게 질어지고 이스트의 활동이 불규칙하여 후술하는 발효 후에도 볼륨감이 떨어지고 구워낸 상태에서도 쉽게 푸석해지는 문제점이 있는 것인바, 그 반죽의 온도를 20~25℃로 유지함이 가장 바람직하다.In addition, maintaining the temperature of 20~25℃ when performing the kneading as described above means that the dough becomes too stiff when the temperature is below 20℃, so that smooth mixing is not achieved. Above 25℃, the dough becomes too tough and the yeast activity is irregular, which will be described later. Even after fermentation, there is a problem that the voluminous feel is deteriorated and it is easily crumbly even in a baked state, and it is most preferable to maintain the temperature of the dough at 20 to 25°C.
이에, 1차 반죽에서는 맛의 영향보다는 고른 혼합을 목적으로 믹싱을 수행하고, 2차에서는 비교적 반죽의 표면에 노출 시키기 위한 생 톳 성분을 혼합함으로 최적의 반죽을 얻을 수 있게 된다.Therefore, in the first dough, mixing is performed for the purpose of even mixing rather than the effect of taste, and in the second, the optimum dough can be obtained by mixing raw tot ingredients to expose the surface of the dough relatively.
이후, 1차 발효공정(S320)을 수행하되,Thereafter, the first fermentation process (S320) is performed,
이는, 상기와 같이 믹싱 제조된 반죽을 실온에서 60분 동안 1차 발효시킨다.This makes the dough prepared by mixing as described above first fermented at room temperature for 60 minutes.
그리고, 부풀어 오른 반죽을 펀치를 주어 가스를 제거한 상태에서 실온에서 30분 동안 2차 발효시킨다.Then, the puffed dough is punched to remove the gas and second fermented at room temperature for 30 minutes.
그리고, 부풀어 오른 반죽을 다시 펀치를 주어 가스를 제거한 상태에서 실온에서 30분 동안 3차 발효시켜 된다.Then, the swollen dough is punched again to remove the gas and fermented for 30 minutes at room temperature.
이때, 상기와 같이 발효를 3차에 걸쳐 수행함은 반죽을 발효시키는 과정에서 그 반죽은 상당히 부풀어지게 되는 것인데, 이때 그 내부에는 가스로 인한 상당한 공극이 발생하게 되는 것인바, 이에 2차 및 3차에 걸친 발효 과정에서 그 가스를 제거함으로 공극의 방지와 이에 따른 빵의 조직감을 향상시킬 수 있게 된다.At this time, if the fermentation is performed three times as described above, the dough becomes quite swelling in the process of fermenting the dough, and at this time, considerable voids due to gas are generated in the dough. By removing the gas during the fermentation process, it is possible to prevent voids and thereby improve the texture of the bread.
이후, 2차 발효공정(S330)을 수행하되,Thereafter, a second fermentation process (S330) is performed,
이는, 상기와 같이 1차 발효된 반죽을 치아바타의 크기에 해당하게 분할하여 성형하고, 상부에 천으로 덮어 보호한 상태에서 30분 동안 실온에서 발효시킴으로 최종적으로 굽기에 앞서 반죽의 발효가 완료되게 된다.As described above, the first fermented dough is divided and molded to correspond to the size of the chiabatta, and the dough is fermented at room temperature for 30 minutes under protection by covering it with a cloth. do.
이후, 굽기공정(S400)은,Thereafter, the baking process (S400),
상기와 같이 발효된 반죽을 구워내면 되는 것으로, 이는 오븐의 온도를 윗불 260℃와 아랫불 220℃에서 20분 동안 구워내면 되는 것으로, 그 굽는 과정에서 중간에 약 2회에 걸쳐 스팀을 주어 굽기를 수행하면 된다.You can bake the fermented dough as described above. This is done by baking the oven at 260℃ above and 220℃ for 20 minutes. In the process of baking, steam is given twice to bake. Just do it.
이상에서와 같이 본 발명 톳 치아바타 제조방법은 상기와 같은 최적의 제조공정을 통해 톳 치아바타의 제조가 완료되는 것으로, 이렇게 제조된 톳 치아바타는 우리밀을 이용한 샤워종 및 원료를 사용함으로 글루텐 성분이 최소화된 치아바타의 제조가 가능하게 된다.As described above, in the method of manufacturing Tot Chiabatta according to the present invention, the production of Tot Chiabatta is completed through the optimal manufacturing process as described above, and the Tot Chiabatta manufactured in this way uses a shower species and raw materials using Korean wheat, so that gluten components This minimized production of chiabatta becomes possible.
또한, 톳의 풍부한 식이섬유로 인해 비만인 사람으로 하여금 안전한 섭취와, 배변 촉진에 따른 숙변 제거와, 여성들로 하여금 다이어트 효과와, 칼슘 및 칼륨이 풍부해 아이들이나 고혈압 환자로 하여금 건강식으로 섭취 가능하게 되는 등 건강 증진에 매우 우수하다.In addition, due to the rich dietary fiber of Tot, it is possible for obese people to consume it safely, to remove suspicious stool by promoting bowel movements, to help women diet, and to eat healthy foods for children and hypertensive patients due to its rich calcium and potassium. It is very excellent in promoting health of the back.
특히, 본 발명에서는 톳의 성분을 톳 분말 및 톳 물을 통해 반죽에 고르고 깊숙히 스며들게 하여 섭취시 톳의 맛과 향의 증대가 가능하게 되며, 또한 생 톳을 이용해 톳의 꼬들꼬들한 식감을 한층 향상시켜주게 된다.In particular, in the present invention, it is possible to increase the taste and aroma of Tot when ingested by allowing the ingredients of Totilla to be evenly and deeply permeated into the dough through the Tot powder and water. I will let you do it.
이때, 상기와 같이 첨가되는 톳 성분 즉, 톳 분말 7~10중량%와, 생 톳 4~6중량%와, 톳 물 18~22중량%를 각각 첨가함으로써, 적은량 첨가에 따른 맛과 향 및 인체 이로운 성분들의 미비함을 개선하고, 지나친 첨가에 따른 톳의 비린 맛과 향으로 인해 치아바타 본연의 맛을 해치는 것을 방지하는 등 톳 성분의 적절한 첨가에 따른 최적의 맛과 향 및 인체 이로운 톳 성분의 섭취가 가능하게 한다.At this time, by adding Tot component added as above, that is, 7 to 10% by weight of Tot powder, 4 to 6% by weight of raw Tot, and 18 to 22% by weight of Tot water, respectively, the taste and aroma and human body according to the addition of a small amount The optimal taste and aroma according to the proper addition of Tot ingredients, and to prevent harm to the original taste of Chiabatta due to the fishy taste and aroma of Tot due to excessive addition, etc. It makes ingestion possible.
S100 : 샤워종 제조공정 S200 : 재료 준비공정
S300 : 반죽 제조공정 S310 : 반죽공정
S320 : 1차 발효공정 S330 : 2차 발효공정
S400 : 굽기공정S100: shower bell manufacturing process S200: material preparation process
S300: dough manufacturing process S310: kneading process
S320: 1st fermentation process S330: 2nd fermentation process
S400: baking process
Claims (3)
전체 재료 100중량%에 대하여 강력분 28~33중량%와, 우리밀 18~23중량%와, 샤워종 10~15중량%와, 톳 분말 7~10중량%와, 생 톳 4~6중량%와, 톳 물 18~22중량%와, 생이스트 0.2~0.4중량%와 소금 0.6~0.8중량%와, 올리브유 3~5중량%를 준비하는 재료 준비공정(S200);
준비된 재료를 믹싱 및 발효시켜 반죽을 얻는 반죽 제조공정(S300);
오븐의 온도를 윗불 260℃와 아랫불 220℃에서 20분 동안 스팀을 주면서 구워내는 굽기공정(S400)을 수행하되,
샤워종 제조공정(S100)은,
샤워종 전체 100중량%에 대하여 강력분 20중량%와 우리밀 20중량%와 물 60중량%를 이용하되,
우리밀 5중량%와 물 10중량%를 혼합하여 실온에서 24시간 동안 발효시켜 1차 발효물을 얻고, 1차 발효물에 강력분 10중량%와 우리밀 5중량%와 물 20중량%를 더 혼합하여 실온에서 24시간 동안 발효시켜 2차 발효물을 얻으며, 2차 발효물에 강력분 10중량%와 우리밀 10중량%와 물 30중량%를 더 혼합하여 실온에서 24시간 동안 발효시켜 최종 샤워종을 제조함을 특징으로 하는 톳 치아바타 제조방법.
A shower type manufacturing process (S100) to obtain a Korean wheat shower type using Korean wheat and water;
With respect to 100% by weight of the total material, 28 to 33% by weight of strong powder, 18 to 23% by weight of our wheat, 10 to 15% by weight of shower species, 7 to 10% by weight of hemp powder, 4 to 6% by weight of raw soybean, Ingredient preparation step (S200) of preparing 18 to 22% by weight of water, 0.2 to 0.4% by weight of fresh yeast, 0.6 to 0.8% by weight of salt, and 3 to 5% by weight of olive oil;
Dough manufacturing process (S300) for obtaining dough by mixing and fermenting the prepared ingredients;
Perform a baking process (S400) in which the oven is heated with steam at 260°C and 220°C for 20 minutes.
The shower bell manufacturing process (S100),
For the total 100% by weight of the shower type, use 20% by weight of strong powder, 20% by weight of our wheat and 60% by weight of water,
5% by weight of Korean wheat and 10% by weight of water were mixed and fermented at room temperature for 24 hours to obtain a first fermented product, and 10% by weight of strong flour, 5% by weight of Korean wheat, and 20% by weight of water were further mixed with the first fermented product at room temperature. Fermentation at room temperature for 24 hours to obtain a second fermentation, and further mixing 10% by weight of strong flour, 10% by weight of Korean wheat, and 30% by weight of water in the second fermentation and fermentation at room temperature for 24 hours to prepare the final shower species. Tot chiabatta manufacturing method characterized by.
재료 준비공정(S200)에서,
톳 분말은,
생 톳 40중량%와 물 60중량%를 이용하여 삶고, 그 삶은 톳을 완전히 건조 시키고, 그 건조된 톳을 200메쉬의 체를 이용하여 걸러내어 준비하며,
생 톳은,
깨끗이 씻겨진 생 톳을 20~30mm의 길이로 절단하여 준비하며,
톳 물은,
상기 톳 분말을 만드는 과정에서 톳 삶은물을 300메쉬의 체로 걸러 이물질을 제거하고, 그 톳 삶은물 70~80중량%와 물 20~30중량%를 혼합하여 톳 삶은물을 희석하여 준비함을 특징으로 하는 톳 치아바타 제조방법.
The method of claim 1,
In the material preparation process (S200),
Toot powder,
Boil it using 40% by weight of raw tot and 60% by weight of water, dry the boiled tot, and filter the dried tot using a 200 mesh sieve to prepare,
Raw tot,
Prepared by cutting cleanly washed raw tot into lengths of 20 to 30 mm,
Water,
In the process of making the Hibiscus powder, the boiled Hibiscus water is filtered through a 300 mesh sieve to remove foreign substances, and 70-80% by weight of the boiled Hibiscus water and 20-30% by weight of water are mixed to dilute the boiled Hibiscus water. Tot chiabatta manufacturing method.
반죽 제조공정(S300)은,
준비된 재료 중 강력분과 우리밀과 샤워종과 톳 분말과 톳 물과 생이스트와 소금을 혼합 및 중속에서 20~25℃ 온도를 유지하면서 10분동안 믹싱하여 1차 반죽하고, 1차 반죽에 생 톳과 올리브유를 더 혼합 및 저속에서 20~25℃ 온도를 유지하면서 5분동안 믹싱하여 2차 반죽하는 반죽공정(S310);
믹싱된 반죽을 실온에서 60분 동안 1차 발효시키고, 1차 발효된 반죽을 펀치를 주어 가스를 제거 후, 30분 동안 2차 발효시키며, 2차 발효된 반죽을 다시 2차 펀치를 주어 가스를 제거 후, 30분 동안 발효시키는 1차 발효공정(S320); 및
발효된 반죽을 성형한 상태에서 상부를 천으로 덮어 실온에서 30분 동안 발효시키는 2차 발효공정(S330)을 수행함을 특징으로 하는 톳 치아바타 제조방법.
The method of claim 1,
The dough manufacturing process (S300),
Among the prepared ingredients, mix strong flour, Korean wheat, shower bell, Tot powder, Tot water, fresh yeast, and salt, and mix for 10 minutes while maintaining a temperature of 20~25℃ at medium speed to make the first dough. A kneading step of mixing olive oil for 5 minutes while maintaining a temperature of 20 to 25°C at low speed and further kneading (S310);
The mixed dough is first fermented for 60 minutes at room temperature, the first fermented dough is punched to remove gas, then the second fermented dough is fermented for 30 minutes, and the second fermented dough is again punched for gas. After removal, the first fermentation process of fermenting for 30 minutes (S320); And
Tot chiabatta manufacturing method, characterized in that performing a second fermentation process (S330) of fermenting for 30 minutes at room temperature by covering the top with a cloth while the fermented dough is molded.
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| KR20220163588A (en) * | 2021-06-03 | 2022-12-12 | 백진우 | Manufacturing methods of ciabatta |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20220163588A (en) * | 2021-06-03 | 2022-12-12 | 백진우 | Manufacturing methods of ciabatta |
| KR102623268B1 (en) | 2021-06-03 | 2024-01-09 | 백진우 | Manufacturing methods of ciabatta |
| KR102463102B1 (en) | 2022-04-06 | 2022-11-04 | 임태언 | Manufacturing method of ciabatta using starch cultured solid yeast |
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