KR102236252B1 - Manufacturing Method of Brezel Bread - Google Patents

Abstract

The present invention provides a high-quality Britzel bread that is not only soft and tough, and is easy to digest and has good color, savory, sweet, and salty at the same time through process improvement and quality improvement, so that more people can enjoy it more widely. It aims to give.
The present invention to achieve the above object is basically a protein content of 11.7 ~ 12.5%, glutenin (glutenin) and gliadin (gliadin) of the content of the higher glutenin (glutenin) content, the elastic and tough dough. Strong subcommittee,
T-45 French flour, which has a ash content of 0.45, a protein content of 12.5 to 13%, and a higher gliadin in the glutenin and gliadin content, makes a soft and soft dough. 100 parts by weight of flour prepared in a blending ratio of 50:50 in order to make the dough well, soft, and not chewy;
Based on 100 parts by weight of the flour,
Skim milk powder 0.27 to 0.33 parts by weight, natural fermentation agent 0.09 to 0.11 parts by weight, sugar 0.27 to 0.33 parts by weight, butter 0.36 to 0.44 parts by weight, salt 0.18 to 0.22 parts by weight, high sugar dry yeast 0.12 to 0.16 parts by weight, sourdough 0.90 Material preparation step of weighing and preparing ~ 1.10 parts by weight, middle type 0.90 to 1.10 parts by weight, and 6.00 to 7.00 parts by weight of water;
A kneading step of putting the prepared ingredients into a mixer and mixing them at a low speed of 800 to 1000 rpm for 5 minutes and a medium speed of 1100 to 1300 rpm for 15 minutes to prepare dough;
A first fermentation step of fermenting the prepared dough by resting for 15 minutes;
Dividing the first fermented dough into 120g each, rolling it into 20cm in length, forming it, and quickly freezing it in a -25°C quick freezer for 30 minutes, then wrapping it with plastic and storing it at -20°C;
Taking out the molded dough stored at -20°C the day before britzel bread production, panning it on an iron plate in a refrigerator at 4°C, covering it with vinyl, and subjecting it to thawing and low-temperature aging for 12 hours;
A second fermentation step of taking out the defrosted and low-temperature-aged molded dough, soaking it in caustic soda solution, and sprinkling it in caustic soda solution, sprinkling with bristle salt, and fermenting at a low temperature in a fermentation room at a temperature of 30°C and 80% humidity for 30 minutes;
Put it in a stone oven and raise it 20℃ higher than the existing baking temperature, give it steam at 280℃ and 200℃ for the upper heat and bake it for 12 minutes to make it softer by shortening the baking time.
Cool toasted bread, slice the middle, and sand with butter, but first, spread condensed milk or nutella jam on both sides of the sliced side, and sand it with bristle salt, butter, condensed milk or nutella jam to make it sticky, soft, sweet, and salty at the same time. It characterized in that it is manufactured, including the step of completing.

Description

Manufacturing Method of Brezel Bread{Manufacturing Method of Brezel Bread}

The present invention relates to a method of manufacturing britzel bread, and more particularly, through improved process and quality, it is generally soft and not chewy, and digests well, as well as a high-quality britzel bread that has good color and can produce a savory, sweet and salty taste at the same time. It relates to a method for producing brit gel bread that can be prepared.

The dietary life of modern people is gradually westernized and diversified, and consumption of bread is steadily increasing due to nuclear familyization or the daily life of busy modern people.

In general, bread is made by adding salt, sugar, oil, baking powder, or yeast to grain flour, and then fermenting it to inflate it, then baking or steaming it, and Western people consume it as a staple food. Flour is often used as the main ingredient,

It can be manufactured using various grain flours such as barley, rye, corn, buckwheat, and rice.

As an example, gluten in a dough prepared by mixing basic ingredients such as grain flour, yeast, water, and salt with a kneader can be developed, and then expanded by fermentation of yeast, and then baked using a pan to make bread. Various types of bread can be manufactured depending on the difference in shape, fermentation, and baking.

Commonly known methods of making bread are largely divided into the straight dough method and the sponge and dough method, and direct methods are used in small factories, window bakery, and in-store bakery. (straight dough method) is mainly used, and in large factories, bread can be manufactured using the sponge and dough method.

Specifically, in the straight dough method, all the ingredients necessary to make a product are put in a mixer and kneaded. The dough is mixed until soft, dry, and elastic, and dough is prepared. The characteristic of this method is that the product manufacturing time is reduced. Although it is short, it is basically a method of making bread by measuring ingredients → dough → primary fermentation → subdividing (dividing into 1 portion) → molding → secondary fermentation → baking → cooling.

In the direct method, bread dough is prepared and fermented to produce bread by simultaneously inputting and mixing all of the bread ingredients. Not only can the bread dough be manufactured with little force in a short time, but also the overall fermentation time is short and a sufficient fermentation process is performed. It has the advantage of excellent taste and flavor of bread because it is passed through. However, once the ingredients are added and kneaded, it is impossible to add additional ingredients during the bread manufacturing process, and it is difficult to control the properties of the manufactured dough. The reliability of product quality may be degraded due to fluctuations.

In addition, the Sponge and dough method distributes the whole ingredients, mixes twice, and gives two fermentation steps. The first dough is called “sponge” and the second dough is called “dough”. Ingredient measurement → 1st mixing (sponge manufacturing) → 1st fermentation → 2nd mixing (dough manufacturing) → 2nd fermentation → baking → cooling to make bread.

As mentioned above, bread manufactured by mixing grain flour such as wheat with water, salt, yeast or baking powder and kneading and baking or steaming wheat, barley, corn, rye, etc. Bread having various textures and flavors can be prepared according to the type of grain flour to be prepared, other subsidiary materials included in the dough, and cooking methods.

For example, Brizel bread is a traditional German bread called pretzel. After the dough is finished, it is divided and molded immediately without primary fermentation. It is a bread that is sprinkled and baked in the oven. Because of its salty and savory taste, it is often eaten as a snack to beer or as a sandwich.

However, britzel bread made by the traditional method in Germany will become too hard, and the texture will deteriorate and digestion is difficult.

Because the color of the surface is very clunky, not soft and tough, it is soft and not tough in accordance with the current trend, and it is not only easy to digest, but also has good color, savory, sweet and salty taste, so that process improvement and quality improvement are demanded and desperately demanded. That is the reality.

Other methods of manufacturing various types of bread include Korean Patent Registration No. 10-1909715, Korean Patent Registration No. 10-1775850, and Korean Patent Registration No. 10-1785543.

The present invention was devised in consideration of the above problems,

Through process improvement and quality improvement, it is intended to provide high-quality Britzel bread that is not only soft and chewy, digestible, but also tastes good, savory, sweet and salty at the same time, so that more people can enjoy it more widely. It was aimed at that purpose.

Brit gel bread manufacturing method of the present invention for achieving the object described in the problem to be solved is basically 100 parts by weight of flour; Based on 100 parts by weight of the flour, 0.27 to 0.33 parts by weight of skim milk powder, 0.09 to 0.11 parts by weight of natural fermentation agent, 0.27 to 0.33 parts by weight of sugar, 0.36 to 0.44 parts by weight of butter, 0.18 to 0.22 parts by weight of salt, 0.12 of dry yeast for high sugar -0.16 parts by weight, 0.90 to 1.10 parts by weight of sourdough, 0.90 to 1.10 parts by weight of Jungjong, 6.00 to 7.00 parts by weight of water to prepare a material preparation step; A kneading step of putting the prepared ingredients into a mixer and mixing them at a low speed of 800 to 1000 rpm for 5 minutes and a medium speed of 1100 to 1300 rpm for 15 minutes to prepare dough; A first fermentation step of fermenting the prepared dough by resting for 15 minutes; Dividing the first fermented dough into 120g each, rolling it into 20cm in length, forming it, and quickly freezing it in a -25°C quick freezer for 30 minutes, then wrapping it with plastic and storing it at -20°C; Taking out the molded dough stored at -20°C the day before britzel bread production, panning it on an iron plate in a 4°C refrigerator, covering it with vinyl, and subjecting it to thawing and low-temperature aging for 12 hours; A second fermentation step of taking out the defrosted and low-temperature-aged molded dough, soaking it in caustic soda solution, and sprinkling it in caustic soda solution, sprinkling with bristle salt, and fermenting at a low temperature in a fermentation room at a temperature of 30°C and 80% humidity for 30 minutes; A baking step of putting it in a stone oven and heating it 20℃ higher than the existing baking temperature, giving steam at an upper heat temperature of 280℃ and a lower heat temperature of 200℃, and bake it for 12 minutes to shorten the baking time to make it softer; Cool toasted bread, slice the middle, and sand with butter.First, apply condensed milk or nutella jam on both sides of the sliced side, and sand it with bristle salt, butter, condensed milk, or nutella jam. It characterized in that it is manufactured, including the step of completing.

Here, 100 parts by weight of flour prepared in the material preparation step,

A strong component that has a protein content of 11.7~12.5% and a higher glutenin content among glutenin and gliadin, making it an elastic and tough dough.

T-45 French wheat flour, which has an ash content of 0.45, a protein content of 12.5 to 13%, and a higher gliadin content of glutenin and gliadin, makes a soft and soft dough. ,

It is characterized in that it is blended in a 50:50 blending ratio to make the dough well, soft and not chewy, and to give a crisp texture.

The present invention uses not only strong flour but also T-45 French flour with ash content of 0.45 in a blending ratio of 50:50 with strong flour, thereby improving the quality so that the dough is good, soft and not tough, and a crisp texture can be obtained. And

In order to compensate for the shortcomings of better digestion and less primary fermentation, a process was made so that the lactic acid bacteria of the sourdough change so that the protein of the flour can be easily digested during aging at low temperature as the lactic acid bacteria of the sourdough by adding sourdough and jungjong to the dough. Improved,

The process was improved to make it softer and delay aging by adding a small amount of skim milk powder, sugar and butter.

Of course, the process was improved to make it a little softer than the one that was divided immediately by giving a rest for 15 minutes after the dough is finished

Molded into 20cm in length, freeze for 30 minutes in a -25℃ quick freezer, wrap with plastic, store at -20℃, and manufacture. If the fermentation time is too long, the dough is not stained or colored and defrosted immediately as soon as it is sold in stores. The quality and process have been improved so that it can be made in a short time and always supplied fresh.

During britgel manufacturing, the process was improved so that it was soft and not tough after panning the iron plate the day before in a refrigerator at 4℃ the day before and covered with vinyl for 12 hours after thawing and aging at low temperature.

After immersing in caustic soda solution, immediately cut 5 times and sprinkle brigitte salt, and then ferment the second fermentation at a low temperature in a fermentation room with a temperature of 30°C and 80% humidity for 30 minutes to improve the quality so that the Britzel bread becomes soft as a whole.

With the breakthrough process improvement, such as increasing the baking temperature by 20℃ higher than the existing baking temperature, giving steam at 280℃ under the upper heat and 200℃ under the lower heat, and then baking only 12 minutes to make it softer by reducing the baking time, the baked bread is then cooled, sliced in the middle, and then butter is sanded. But first, I was able to make a sandwiched britzel bread by applying condensed milk or nutella jam on both sides of the slice.

Britzel bread manufactured in this way is not hard but soft, sweet and salty, and the butter is well matched with the taste and flavor of the whole, such as brittle salt, butter, condensed milk or nutella jam. This is excellent and can be provided to many consumers.

Before describing in detail through a preferred embodiment of the present invention, terms or words used in the present specification and claims are not limited to a conventional or dictionary meaning and should not be interpreted, but a meaning consistent with the technical idea of the present invention. And should be interpreted as a concept.

Throughout the present specification, when a certain part "includes" a certain component, it means that other components may be further included rather than excluding other components unless specifically stated to the contrary.

In the present specification,'dough' means mixing liquid with various grain powders including flour, or the act of winning itself, and in a broad sense, it is not only a mass obtained by mixing liquid with various grain powders, but just before ripening. The act of mixing grain powder and liquid, mixed lump can mean anything. In addition,'paste' of the present invention refers to a dough molded in the form of bread until just before baking by applying heat during the manufacture of bread, and in a broad sense, dough formed into various bread forms by including various ingredients in the dough. it means.

First, the present invention is a raw material containing wheat flour and water in order to produce a brittle bread having a chewy, soft, sweet and salty taste, natural fermentation agent, sugar, butter, salt, dry yeast for high sugar, sourdough, jungjong , Material preparation step of preparing by weighing;

A kneading step of putting the prepared ingredients into a mixer and mixing them to prepare a dough;

A first fermentation step of fermenting the prepared dough;

Dividing the first fermented dough by a predetermined amount, rolling it into a predetermined length, forming it, and quickly freezing it in a rapid refrigerator, then wrapping it with plastic and storing it;

Taking out the molded dough that is being stored the day before britzel bread is manufactured, panning it on an iron plate, covering it with vinyl, and subjecting it to defrosting and low temperature aging;

A second fermentation step of taking out the defrosted and low-temperature-aged molded dough, soaking it in caustic soda solution, and then slicing it immediately, sprinkling with bristle salt, and performing low-temperature fermentation in a fermentation chamber;

Baking step of baking smoothly by shortening the baking time by putting it in a stone oven and giving steam,

Cool the baked bread, slice the middle, and sand it with butter, but first apply condensed milk or nutella jam on both sides of the sliced side, and sand it with bristle salt, butter, and condensed milk to complete the bread that has a soft, sweet and salty taste at the same time. It is made including steps.

Hereinafter, the present invention will be described in more detail.

In the present invention, first, since the main ingredient of bread is flour, based on 100 parts by weight of flour,

Skim milk powder 0.27 to 0.33 parts by weight, natural fermentation agent 0.09 to 0.11 parts by weight, sugar 0.27 to 0.33 parts by weight, butter 0.36 to 0.44 parts by weight, salt 0.18 to 0.22 parts by weight, high sugar dry yeast 0.12 to 0.16 parts by weight, sourdough 0.90 Perform a material preparation step of weighing ~ 1.10 parts by weight, 0.90 to 1.10 parts by weight of Jungjong, and 6.00 to 7.00 parts by weight of water.

Here, 100 parts by weight of the wheat flour contains a protein content of 11.7 to 12.5%, and the glutenin content of the glutenin and gliadin content is higher, making it a strong and tough dough,

Ash content is 0.45 and protein content is 12.5 to 13%, which is higher in gliadin in glutenin and gliadin content, so the soft and soft dough is mixed with T-45 French flour. Is to use one,

The dough is blended in a 50:50 blending ratio in order to make the dough well, soft and not chewy, and to give a crisp texture.

If more powerful ingredients with high glutenin content are used, the firmness increases, making the dough difficult, elasticity and toughness, and the bread may become hard after baking. If more T-45 French flour is used, the stickiness and softness are given more, resulting in a problem that the dough is good and soft, but the texture is remarkably deteriorated.

In addition, in the present invention, by adding 0.90 to 1.10 parts by weight of sourdough and 0.90 to 1.10 parts by weight of middle type in addition to 0.09 to 0.11 parts by weight of natural fermentation agent in the present invention, it is to facilitate digestion and to shorten the first fermentation time. This is because the lactic acid bacteria of the sourdough are added to the dough, and the lactic acid bacteria during aging at low temperature change the protein of the flour so that the protein of the flour can be easily digested.

In addition, in the present invention, a small amount of 0.27 to 0.33 parts by weight of skim milk powder, 0.27 to 0.33 parts by weight of sugar, and 0.36 to 0.44 parts by weight of butter was added to make it softer and to delay the aging process.

In the present invention, as the next step, the ingredients prepared in the material preparation step are put into a mixer and mixed at a low speed of 800 to 1000 rpm for 5 minutes and a medium speed of 1100 to 1300 rpm for 15 minutes to prepare dough.

The dough prepared in this way exhibits the properties of the mixture of the materials as it is.

Next, the present invention performs the first fermentation step of fermenting the prepared dough by resting for 15 minutes at a temperature of 20°C in the first fermentation step.

Here, the reason for giving a tissue paper for 15 minutes is to spread the moisture evenly so that it becomes a little softer than the one that was divided immediately.

Next, the present invention performs the step of dividing the firstly fermented dough by 120g, rolling it into 20cm in length, forming it, and quickly freezing it in a -25°C quick freezer for 30 minutes, then wrapping it with plastic and storing it at -20°C.

The reason for doing this is that if the fermentation time is too long, the quality of the dough will be degraded, such as spots or poor color.

Next, the present invention performs a step of taking out the molded dough that is being stored at -20°C the day before britzel bread production, panning it on an iron plate in a refrigerator at 4°C, covering it with vinyl, and subjecting it to thawing and low-temperature aging for 12 hours.

The reason for doing this is because the dough molded as in the previous step was stored at -20°C, it is a method of improving the process to make it softer and less tough by allowing it to be soft and not tough by allowing it to be slowly defrosted and aged at a low temperature.

Next, the present invention performs a second fermentation step of taking out the defrosted and low-temperature aging molded dough in the previous step, soaking it in caustic soda solution, and then burying it in a caustic soda solution, then immediately cut out a sheath, sprinkle with bristle salt, and then perform a second fermentation step of low-temperature fermentation in a low-temperature fermentation chamber.

At this time, the fermentation chamber is fermented at a low temperature for 30 minutes under the conditions of a temperature of 30°C and a humidity of 80%. By passing through this secondary fermentation, the quality of the Britzel bread is improved as a whole.

Next, the present invention performs a baking step of putting the molded dough second fermented in the previous step into an oven and baking it.

Here, the baking temperature is 20℃ higher than the existing baking temperature, and steam is given at 280℃ and 200℃ for 12 minutes. In this way, you can get softer and more moist bread by shortening the baking time.

Next, in the present invention, the bread baked in the previous step is cooled, sliced in the middle, and then sanded with butter, but first, apply condensed milk or nutella jam on both sides of the sliced side, and then sand it, and stick it with bristle salt and butter and condensed milk or nutella jam. We perform the steps to complete the bread that has a sweet, salty taste at the same time.

In this way, through process improvement and quality improvement, it is possible to manufacture high-quality Britzel bread that is soft, not tough, digestible, good color, savory, sweet and salty at the same time in line with the current trends.

Hereinafter, the present invention will be described through experimental examples. However, the following examples are intended to specifically illustrate the present invention, and are not intended to limit the scope of the present invention to the following examples.

<Production Example>

Flour was used as grain flour, and the flour was 500 g of strong flour, 500 g of T-45 French flour, 30 g of skim milk powder, 10 g of natural fermentation agent, 30 g of sugar, 40 g of butter, 20 g of salt, 14 g of dry yeast for high sugar, 100 g of sourdough, and Jungjong After preparing by weighing 100g and 650 water,

The prepared material was put into a mixer and mixed at a low speed of 800 to 1000 rpm for 5 minutes and a medium speed of 1100 to 1300 rpm for 15 minutes to prepare a dough.

At this time, care was taken so that the temperature of the dough did not exceed 20°C when making the dough.

Then, the prepared dough rests at a temperature of 20°C for 15 minutes to first ferment, divide the first fermented dough dough into 120 g each, roll it into 20 cm long, and mold it, and then quickly freeze it in a -25°C quick freezer for 30 minutes. And stored at -20°C.

Then, the day before britzel bread was prepared, the molded dough was taken out and panned on an iron plate in a refrigerator at 4°C, covered with vinyl, and subjected to defrosting and low-temperature aging for 12 hours.

Then, after thawing and low-temperature aging, the molded dough was taken out, soaked in caustic soda, and then immediately sheathed, sprinkled with bristle salt, and second fermented at a low temperature in a fermentation room with a temperature of 30°C and 80% humidity for 30 minutes.

Then, put it in an oven, and heated it 20℃ higher than the existing baking temperature, steamed at 280℃ above and 200℃ below, and baked for 12 minutes.

After that, the baked bread was cooled, sliced in the middle and sanded with butter. First, condensed milk was applied to both sides of the sliced bread, and Nutella jam was applied to the other bread, followed by sanding to make Britzel Bread.

As a result of eating and drinking the Britzel bread made in the above manufacturing example, the overall taste is not hard but soft, sweet and salty, and the butter is good. The texture, flavor, and taste were very good as they matched.

Claims (2)

A strong component that has a protein content of 11.7~12.5% and a higher glutenin content among glutenin and gliadin, making it an elastic and tough dough.
T-45 French flour, which has a ash content of 0.45, a protein content of 12.5 to 13%, and a higher gliadin in the glutenin and gliadin content, makes a soft and soft dough. 100 parts by weight of flour prepared in a blending ratio of 50:50 in order to make the dough well, soft, and not chewy;
Based on 100 parts by weight of the flour,
Skim milk powder 0.27 to 0.33 parts by weight, natural fermentation agent 0.09 to 0.11 parts by weight, sugar 0.27 to 0.33 parts by weight, butter 0.36 to 0.44 parts by weight, salt 0.18 to 0.22 parts by weight, high sugar dry yeast 0.12 to 0.16 parts by weight, sourdough 0.90 Material preparation step of weighing and preparing ~ 1.10 parts by weight, middle type 0.90 to 1.10 parts by weight, and 6.00 to 7.00 parts by weight of water;
A kneading step of putting the prepared ingredients into a mixer and mixing them at a low speed of 800 to 1000 rpm for 5 minutes and a medium speed of 1100 to 1300 rpm for 15 minutes to prepare dough;
A first fermentation step of fermenting the prepared dough by resting for 15 minutes;
Dividing the first fermented dough into 120g each, rolling it into 20cm in length, forming it, and quickly freezing it in a -25°C quick freezer for 30 minutes, then wrapping it with plastic and storing it at -20°C;
Taking out the molded dough stored at -20°C the day before britzel bread production, panning it on an iron plate in a 4°C refrigerator, covering it with vinyl, and subjecting it to thawing and low-temperature aging for 12 hours;
A second fermentation step of taking out the defrosted and low-temperature-aged molded dough, soaking it in caustic soda solution, and sprinkling it in caustic soda solution, sprinkling with bristle salt, and fermenting at a low temperature in a fermentation room at a temperature of 30°C and 80% humidity for 30 minutes;
A baking step of putting it in a stone oven and heating it 20℃ higher than the existing baking temperature, giving steam at an upper heat temperature of 280℃ and a lower heat temperature of 200℃, and baking for 12 minutes to shorten the baking time to make it softer;
Cool toasted bread, slice the middle, and sand with butter, but first, spread condensed milk or nutella jam on both sides of the sliced side, and sand it with bristle salt, butter, condensed milk or nutella jam to make it sticky, soft, sweet, and salty at the same time. Brit gel bread manufacturing method, characterized in that produced including the step of completing the. delete