KR102236429B1 - Manufacturing methods of Garlic soft baguette bread - Google Patents
Manufacturing methods of Garlic soft baguette bread Download PDFInfo
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- KR102236429B1 KR102236429B1 KR1020190077782A KR20190077782A KR102236429B1 KR 102236429 B1 KR102236429 B1 KR 102236429B1 KR 1020190077782 A KR1020190077782 A KR 1020190077782A KR 20190077782 A KR20190077782 A KR 20190077782A KR 102236429 B1 KR102236429 B1 KR 102236429B1
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
- A21D8/025—Treating dough with gases
-
- 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
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- 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
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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
본 발명은 바게트빵 제조방법에 관한 것으로, 더욱 상세하게는 빵을 제조함에 있어, 다진 마늘을 이용한 마늘소스와 마늘크림을 사용함으로써, 바게트빵을 섭취시 마늘의 맛과 향의 증대와 마늘의 이로운 성분의 섭취가 가능하게 하며, 또한 마늘소스와 마늘크림을 제조시 통마늘을 구워 마늘의 매운맛을 최소화시켜 마늘소스와 마늘크림을 제조하고, 특히 마늘크림을 제조시 익힌 양파의 첨가로 양파향을 줄여 첨가하므로 마늘은 물론, 양파의 인체 이로운 성분까지도 섭취가 가능하게 하는 등 어른은 물론, 아이들까지도 거부감 없이 섭취와 다양한 영양성분의 고른 섭취에 따른 건강증진이 가능하게 하며, 또한 바게트빵의 내부에 흑마늘을 추가 첨가함으로써, 마늘을 숙성, 발효시 생성되는 또 다른 마늘 성분의 섭취가 가능하게 하기 위한 마늘 소프트 바게트빵 제조방법에 관한 것이다.The present invention relates to a method for manufacturing baguette bread, and more particularly, in manufacturing bread, by using garlic sauce and garlic cream using minced garlic, when ingesting baguette bread, the taste and aroma of garlic and the beneficial effect of garlic are increased. In addition, when making garlic sauce and garlic cream, whole garlic is baked to minimize the spicy taste of garlic to make garlic sauce and garlic cream.In particular, when making garlic cream, add cooked onion to reduce onion flavor. Since it is added, it enables not only garlic but also the beneficial ingredients of onions to be ingested, enabling both adults and children to consume without reluctance and to promote health through even intake of various nutrients. Also, black garlic inside the baguette bread By additionally adding, it relates to a method of manufacturing a garlic soft baguette bread for enabling the intake of another garlic component generated during aging and fermentation of garlic.
Description
본 발명은 바게트빵 제조방법에 관한 것으로, 더욱 상세하게는 마늘의 매운맛을 최소화함과 동시에 마늘의 맛과 향의 증대와 더불어 양파의 성분까지 고른 흡수가 가능하게 함으로써, 등 빵을 섭취하면서도 어른은 물론 아이들까지 마늘과 더불어 인체 이로운 성분들을 거부감 없이 건강식으로 섭취 가능하게 하는 마늘 소프트 바게트 제조방법에 관한 것이다.The present invention relates to a method for producing baguette bread, and more particularly, by minimizing the spicy taste of garlic, increasing the taste and aroma of garlic, and enabling even absorption of onion components, while eating bread such as, adults Of course, it relates to a method of manufacturing a garlic soft baguette that allows children to consume garlic as well as beneficial ingredients as a healthy diet without feeling rejected.
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.
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.Accordingly, 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, as a substitute for meals, is increasing rapidly.
한편, 빵 중에 바게트빵은 식빵류에 속하는 것으로, 밀가루와 물을 위주로 하여 만든 긴 막대기 모양을 가진 빵으로 내부조직은 기공이 많아 부드럽고 푹신하면서 쫄깃한 식감을 주고, 껍질은 딱딱하고 매끈하며 윤기가 있어 우리나라의 누룽지와 같이 맛이 고소하고 담백해서 이탈리아나 프랑스에서는 주식으로 이용되고 있다.On the other hand, among breads, baguette bread belongs to white bread, and it is a long stick-shaped bread made mainly of flour and water. The internal structure has many pores to give a soft, fluffy and chewy texture, and the skin is hard, smooth and shiny. It is used as a staple food in Italy and France because it tastes savory and light like the nurungji in Korea.
이러한 일반적인 바게트빵의 제조방법으로는 사용되는 재료를 한꺼번에 넣고 믹싱하는 스트레이트법이나, 미리 발효종을 숙성시킨 후 남은 재료를 넣고 믹싱하는 발효종법, 액종법, 샤워종법 등이 있다.As a general method for producing baguette bread, there are a straight method in which the ingredients used are put and mixed together, or a fermentation method, a liquid seed method, a shower seed method, etc., in which the remaining ingredients are added and mixed after aging fermented seeds in advance.
바게트빵을 제조할 시에 발효종법을 사용하는 목적은 저배합 반죽의 글루텐 조직 강화, 풍미 개선, 이스트 절약 등의 효과가 있기 때문이고, 액체 발효종인 액종을 사용하는 액종법은 바게트 제품의 부피를 크게 할 수 있는 장점이 있어 최근에 자주 사용하는 방법이다. 샤워종법은 호밀빵을 굽기 위한 발효종법 중 하나로 산과 발효된 부산물이 빵에 독특한 풍미를 부여하고 반죽 조직에 기포를 형성하여 촉촉한 식감을 준다.The purpose of using the fermentation method when manufacturing baguette bread is because it has the effect of strengthening the gluten structure of the low-mixed dough, improving flavor, and saving yeast, and the liquid type method using liquid fermented species reduces the volume of the baguette product. It has the advantage of being able to enlarge it, so it is a method that I use frequently recently. The shower jong method is one of the fermentation cultivation methods for baking rye bread. The acid and fermented by-products give the bread a unique flavor and form bubbles in the dough tissue to give a moist texture.
특히, 근자에 들어서는 이러한 바게트 방의 맛과 영양 섭취를 위해 다양하게 제조되고 있는데, 대표적으로 마늘 소프트 바게트빵을 들 수 있다.In particular, in recent years, various types of baguettes are manufactured for the taste and nutrition of these baguette rooms, and a representative example of this is garlic soft baguette bread.
그러나 상기와 같은 종래의 마늘 소프트 바게트빵은 단순히 맛의 주성분인 다진 마늘을 이용한 소스와 크림을 이용한 맛과 향을 내는 것인바, 그 영양 성분이 마늘에 제한되는 문제점과 그 맛 과 향 또한 마늘에 국한되는 문제점이 있었다.However, the conventional garlic soft baguette bread as described above simply gives the taste and aroma using a sauce and cream using minced garlic, which is the main component of the taste. There was a limited problem.
또한, 상기와 같은 마늘빵의 경우 자칫 마늘 고유의 매운맛과 향이 있는 것인바, 어른들은 부담없이 섭취할 수 있으나, 아이들은 섭취시 거부감을 일으키는 문제점이 있었다.In addition, in the case of garlic bread as described above, it has a spicy taste and aroma inherent in garlic, and adults can easily consume it, but children have a problem that causes a feeling of rejection when ingesting.
본 발명은 상기와 같은 제반 문제점을 해결하기 위해 창안된 것으로, 빵을 제조함에 있어, 다진 마늘을 이용한 마늘소스와 마늘크림을 사용함으로써, 바게트빵을 섭취시 마늘의 맛과 향의 증대와 마늘의 이로운 성분의 섭취가 가능하게 하기 위한 마늘 소프트 바게트빵 제조방법을 제공함에 본 발명의 목적이 있는 것이다.The present invention was invented to solve the above problems, and in manufacturing bread, by using garlic sauce and garlic cream using minced garlic, when eating baguette bread, the taste and aroma of garlic and garlic were increased. It is an object of the present invention to provide a method of manufacturing a garlic soft baguette bread for enabling the intake of beneficial ingredients.
또한, 마늘소스와 마늘크림을 제조시 통마늘을 구워 마늘의 매운맛을 최소화시켜 마늘소스와 마늘크림을 제조하고, 특히 마늘크림을 제조시 익힌 양파의 첨가로 양파향을 줄여 첨가하므로 마늘은 물론, 양파의 인체 이로운 성분까지도 섭취가 가능하게 하는 등 어른은 물론, 아이들까지도 거부감 없이 섭취와 다양한 영양성분의 고른 섭취에 따른 건강증진이 가능하게 하기 위한 마늘 소프트 바게트빵 제조방법을 제공함에 본 발명의 다른 목적이 있는 것이다.In addition, when making garlic sauce and garlic cream, whole garlic is baked to minimize the spicy taste of garlic to produce garlic sauce and garlic cream. Another object of the present invention is to provide a method for manufacturing a garlic soft baguette bread to enable health promotion through even intake of various nutrients and intake without reluctance to adults as well as children, such as enabling the intake of beneficial ingredients of the human body. There is this.
또한, 바게트빵의 내부에 흑마늘을 추가 첨가함으로써, 마늘을 숙성, 발효시 생성되는 또 다른 마늘 성분의 섭취가 가능하게 하기 위한 마늘 소프트 바게트빵 제조방법을 제공함에 본 발명의 다른 목적이 있는 것이다.In addition, by adding black garlic to the inside of the baguette bread, it is another object of the present invention to provide a method of manufacturing a garlic soft baguette bread to enable intake of another garlic component generated during aging and fermentation of garlic.
상기 목적을 달성하기 위한 구체적인 수단으로는, 마늘소스 전체 100중량%에 대하여 마요네즈 38~42중량%와, 설탕 18~22중량%와, 생크림 18~22중량%와, 계란 13~17중량%와, 다진마늘 4~6중량%를 혼합 믹싱하여 마늘소스를 얻는 마늘소스 제조공정;As a specific means for achieving the above object, with respect to the total 100% by weight of garlic sauce, 38 to 42% by weight of mayonnaise, 18 to 22% by weight of sugar, 18 to 22% by weight of fresh cream, 13 to 17% by weight of eggs, and , Garlic sauce manufacturing process to obtain garlic sauce by mixing and mixing 4-6% by weight of chopped garlic;
마늘크림 전체 100중량%에 대하여 버터 40~45중량%와, 설탕 18~22중량%와, 생크림 9~11중량%와, 마요네즈 1.8~2.3중량%와, 연유 7~9중량%와, 다진마늘 8~10중량%와, 다진양파 8~9중량%와, 파슬리 0.2~0.3중량%와, 바질 0.2~0.3중량%를 혼합 휘핑하여 마늘크림을 얻는 마늘크림 제조공정;With respect to the total 100% by weight of garlic cream, butter 40 to 45% by weight, sugar 18 to 22% by weight, fresh cream 9 to 11% by weight, mayonnaise 1.8 to 2.3% by weight, condensed milk 7 to 9% by weight, minced garlic A garlic cream manufacturing process for obtaining garlic cream by mixing and whipping 8-10% by weight, 8-9% by weight of chopped onions, 0.2-0.3% by weight of parsley, and 0.2-0.3% by weight of basil;
얻어진 반죽을 컨백션 오븐에서 250℃의 온도에서 스팀을 준 후, 190℃의 온도에서 30분가 1차로 구워내어 소프트 바게트빵을 얻는 1차 굽기공정; 및A first baking step of obtaining a soft baguette bread by first baking the dough obtained in a convection oven at 250°C for 30 minutes at a temperature of 190°C after steaming at a temperature of 250°C; And
바게트빵을 폭 방향으로 칼집을 넣어 등분 및 길이 방향으로 다수열의 칼집을 넣어준 상태에서 칼집의 내측에 마늘크림을 충전하고, 표면에 마늘소스를 도포한 상태에서 160℃의 온도에서 10분간 구워내어 마늘 소프트 바게트빵을 완성하는 2차 굽기공정을 수행하되,Baguette bread with a sheath in the width direction and in equal divisions and multiple rows in the length direction, fill with garlic cream inside the sheath, and bake for 10 minutes at 160℃ with garlic sauce applied on the surface. Perform the second baking process to complete the garlic soft baguette bread,
반죽 제조공정은,The dough manufacturing process,
강력분과, 박력분과, 물과, 소금과, 몰트와, 드라이이스트와, 샤워종 전체 재료를 혼합 및 20~25℃ 온도를 유지하면서 중속에서 3분동안 믹싱하여 반죽하는 반죽공정;Kneading process of mixing the whole ingredients of the strong flour, soft flour, water, salt, malt, dry yeast, and shower bells, and mixing and kneading for 3 minutes at medium speed while maintaining the temperature of 20~25℃;
믹싱된 반죽을 실온에서 60분 동안 1차 발효시키고, 1차 발효된 반죽을 펀치를 주어 가스를 제거한 후 20분 동안 2차 발효시키고, 2차 발효된 반죽을 다시 2차 펀치를 주어 가스를 제거한 후 10분 동안 발효시키는 1차 발효공정; 및The mixed dough was first fermented for 60 minutes at room temperature, the first fermented dough was punched to remove gas, and then the second fermented for 20 minutes, and the second fermented dough was again punched to remove the gas. A first fermentation process of fermenting for 10 minutes thereafter; And
발효된 반죽을 분할하여 성형한 상태에서 실온에서 50분 동안 발효시키는 2차 발효공정을 수행하여 되며,The second fermentation process is performed in which the fermented dough is divided and molded and fermented for 50 minutes at room temperature.
이때, 2차 발효공정에서는,At this time, in the second fermentation process,
성형 과정에서 반죽의 내부에 5~10mm 입방체를 이루는 숙성 발효된 흑마늘 알갱이를 반죽 100중량부에 대하여 10중량부에 해당하게 고르게 더 첨가하며,During the molding process, aged fermented black garlic grains forming a 5-10mm cube are added evenly to 10 parts by weight per 100 parts by weight of the dough,
또한, 마늘소스와 마늘크림에 첨가되는 다진마늘은,Also, minced garlic added to garlic sauce and garlic cream,
통마늘을 10~20% 정도 구워 매운맛을 줄인 상태에서 다져서 첨가하며,Baked whole garlic about 10-20%, minced and added in a state with reduced spiciness,
마늘크림에 첨가되는 다진양파는,Chopped onion added to garlic cream,
양파를 구워 완전히 익힌 후, 다져서 첨가함으로 달성할 수 있는 것이다.This can be achieved by roasting the onions and adding them after they are thoroughly cooked.
이상과 같이 본 발명 마늘 소프트 바게트빵 제조방법은, 마늘을 이용한 마늘소스와 마늘크림을 별도 제조 및 1차 구워낸 빵에 도포 및 충전시켜 2차 구이를 수행하게 되는 것인바, 마늘소스와 마늘크림의 빵속 깊숙한 침투로 섭취시 마늘의 마늘의 맛과 향의 증대와 마늘의 이로운 성분의 섭취가 가능한 효과를 얻을 수 있는 것이다.As described above, the method of manufacturing a garlic soft baguette bread according to the present invention is to perform the second roasting by separately manufacturing garlic sauce and garlic cream using garlic, and applying and filling it on the first baked bread. When ingested by deep penetration into the bread, the effect of increasing the taste and aroma of garlic and ingesting beneficial ingredients of garlic can be obtained.
또한, 마늘소스와 마늘크림을 제조시 마늘을 소정 구워 적용되는 것인바, 마늘의 매운맛을 줄일 수 있으며, 특히 마늘크림에 양파를 적용하되 구워서 양파의 매운맛과 향을 감소시킨 상태로 첨가되는 것인바, 아이들까지도 거부감 없이 섭취가 가능하며, 마늘과 양파의 인체 이로운 성분의 섭취에 따른 건강증진이 가능한 효과를 얻을 수 있는 것이다.In addition, when garlic sauce and garlic cream are prepared, garlic is baked and applied to reduce the spicy taste of garlic.In particular, onions are applied to garlic cream, but added in a state in which the spicy taste and aroma of onions are reduced by baking. , Even children can consume it without feeling rejected, and health promotion effects can be obtained by ingesting beneficial ingredients of garlic and onions for the human body.
또한, 반죽의 내부에 통마늘을 숙성 발효시킨 흑마늘 알갱이가 추가 첨가되는 것인바, 마늘의 숙성, 발효 과정에서 생성되는 또 다른 마늘의 성분 섭취가 가능하게 되는 등 마늘의 인체 이로운 다양한 성분의 섭취가 가능한 효과를 얻을 수 있는 것이다.In addition, black garlic grains obtained by fermenting whole garlic are added to the inside of the dough, allowing the intake of various ingredients beneficial to the human body such as aging of garlic and ingestion of other garlic components produced during the fermentation process. You can get the effect.
도 1은 본 발명 마늘 소프트 바게트빵 제조방법을 나타낸 전체 공정도.Figure 1 is an overall process diagram showing the present invention garlic soft baguette 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 the 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 마늘 소프트 바게트빵 제조방법을 나타낸 전체 공정도.Figure 1 is an overall process diagram showing the present invention garlic soft baguette manufacturing method.
도 1의 도시와 같이 본 발명 마늘 소프트 바게트빵 제조방법은 반죽 제조공정(S100)과, 마늘소스 제조공정(S200)과, 마늘크림 제조공정(S300)과, 1차 굽기공정(S400)과, 2차 굽기공정을 수행하여 된다.As shown in Figure 1, the present invention garlic soft baguette manufacturing method includes a dough manufacturing process (S100), a garlic sauce manufacturing process (S200), a garlic cream manufacturing process (S300), and a first baking process (S400), It is done by performing the second baking process.
먼저, 반죽 제조공정(S100)은,First, the dough manufacturing process (S100),
본 발명 마늘 소프트 바게트빵을 제조하기 위해 사용되는 소프트 바게트빵을 얻기 위한 재료들을 이용하여 반죽을 수행하게 된다.In the present invention, the dough is performed by using ingredients for obtaining the soft baguette bread used to manufacture the garlic soft baguette bread.
이를 위해, 재료로는 반죽 전체 100 중량%에 대하여 강력분 43~47중량%와, 박력분 5~7중량%와, 물 35~40중량%와, 소금 0.6~0.8중량%와, 몰트 0.5~0.6중량%와, 드라이이스트 0.6~0.8중량%와, 샤워종 8~12중량%를 이용하여 반죽 및 발효를 통해 소프트 바게트빵 반죽을 얻게 된다.To this end, the ingredients include 43 to 47% by weight of strong flour, 5 to 7% by weight of soft flour, 35 to 40% by weight of water, 0.6 to 0.8% by weight of salt, and 0.5 to 0.6% by weight of malt based on the total 100% by weight of the dough. %, 0.6 to 0.8% by weight of dry yeast, and 8 to 12% by weight of shower type are used to obtain a soft baguette dough through kneading and fermentation.
이에, 먼저 반죽공정(S110)을 수행하되,Thus, first performing the kneading process (S110),
이는, 상기와 같이 준비된 재료 즉, 강력분과, 박력분과, 물과, 소금과, 몰트와, 드라이이스트와, 샤워종 전체 재료를 혼합 및 중속(약150~200RPM)에서 20~25℃ 온도를 유지하면서 10분 동안 믹싱하여 반죽을 수행하면 된다.This is a mixture of the ingredients prepared as described above, namely, strong flour, soft flour, water, salt, malt, dry yeast, and the entire material of the shower type and maintain a temperature of 20 to 25°C at medium speed (about 150 to 200 RPM). Mix for 10 minutes while kneading.
이후, 1차 발효공정(S120)을 수행하되,Thereafter, the first fermentation process (S120) is performed,
이는, 상기와 같이 얻어진 반죽을 실온에서 60분 동안 1차 발효시킨다.In this case, the dough obtained as described above is first fermented at room temperature for 60 minutes.
그리고 부풀어 오른 반죽을 펀치를 주어 가스를 제거한 상태에서 실온에서 20분 동안 2차 발효시킨다.Then, punch the swollen dough to remove the gas and ferment it for 20 minutes at room temperature for a second time.
그리고, 부풀어 오른 반죽을 다시 펀치를 주어 가스를 제거한 상태에서 실온에서 10분 동안 3차 발효시켜 된다.Then, the swollen dough is punched again to remove the gas and fermented for 10 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, when 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(S130)을 수행하되,Thereafter, the second fermentation process (S130) is performed,
이는, 상기와 같이 1차 발효된 반죽을 소프트 바게트빵의 크기에 해당하게 분할하여 성형하고, 50분 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 soft baguette bread, and fermented at room temperature for 50 minutes to finally complete the fermentation of the dough prior to baking.
한편, 본 발명에서 상기 2차 발효공정(S130)에서는 반죽의 성형 과정에서 흑마늘 알갱이를 더 첨가하게 된다.On the other hand, in the second fermentation step (S130) in the present invention, black garlic grains are further added in the process of forming the dough.
이때, 첨가되는 흑마늘 알갱이는 통상의 통마늘을 숙성, 발효시켜 된 흑마늘을 첨가하되, 그 첨가시에는 5~10mm 입방체를 이루는 크기로 구워낸 상태에서 외부로 노출되지 않도록 내부에 반죽 100중량부에 대하여 10중량부에 해당하게 고르게 더 첨가함이 바람직하다.At this time, black garlic grains obtained by aging and fermenting ordinary whole garlic are added, but at the time of addition, 10 to 100 parts by weight of the dough inside so as not to be exposed to the outside in a baked state in a size of 5 to 10 mm cubes. It is preferable to add evenly to correspond to the weight part.
삭제delete
여기서 흑마늘은 알려진바와 같이 통마늘을 숙성, 발효시켜 만들며 마늘 특유의 맵고 강한 향이 없어지고 쫀득한 식감에 시큼한 단맛이 나기 때문에 섭취가 용이하다. 발효되는 과정에서 멜라노이딘, S-아릴시스테인 등의 유효성분이 생성되어 생마늘에 비해 10배 이상 높은 항산화력을 가지며, 주요 효능은 피로회복에 도움을 주며 흑마늘에 풍부한 알리신 성분이 암세포를 없애는 작용을 해 항암효과가 있듯이, 본 발명 마늘 소프트 바게트빵 제조방법에 적용시 빵을 섭취하는 과정에서 쫀득한 식감의 부여와 마늘의 숙성 발효 과정에서 생성되는 다양한 인체 이로운 성분들의 섭취가 가능하게 된다.Here, black garlic is made by aging and fermenting whole garlic, as it is known, and it is easy to consume because it does not have the spicy and strong aroma of garlic and has a chewy texture and a sour sweet taste. During the fermentation process, active ingredients such as melanoidin and S-arylcysteine are produced, which has an antioxidant power that is more than 10 times higher than that of raw garlic. The main effect is to help recover from fatigue, and allicin, which is abundant in black garlic, acts to eliminate cancer cells. As effective, when applied to the method for manufacturing garlic soft baguette bread of the present invention, it is possible to provide a chewy texture in the process of ingesting bread and to ingest various beneficial ingredients for the human body produced in the aging fermentation process of garlic.
이후, 마늘소스 제조공정(S200)은,Then, the garlic sauce manufacturing process (S200),
본 발명 마늘 소프트 바게트빵을 제조함에 있어, 마늘 소프트 바게트빵의 표면에 도포하기 위한 마늘소스를 제조하게 된다.In preparing the garlic soft baguette bread according to the present invention, a garlic sauce for application to the surface of the garlic soft baguette bread is prepared.
이를 위해, 마늘소스 전체 100중량%에 대하여 마요네즈 38~42중량%와, 설탕 18~22중량%와, 생크림 18~22중량%와, 계란 13~17중량%와, 다진마늘 4~6중량%를 적용하되, 모든 재료를 혼합 믹싱하여 마늘소스를 얻을 수 있게 된다.To this end, with respect to the total 100% by weight of garlic sauce, 38 to 42% by weight of mayonnaise, 18 to 22% by weight of sugar, 18 to 22% by weight of fresh cream, 13 to 17% by weight of eggs, and 4 to 6% by weight of chopped garlic However, garlic sauce can be obtained by mixing and mixing all ingredients.
이후, 마늘크림 제조공정(S300)은,Thereafter, the garlic cream manufacturing process (S300),
본 발명 마늘 소프트 바게트빵을 제조함에 있어, 마늘 소프트 바게트빵의 내부에 충전하기 위한 마늘크림을 제조하게 된다.In preparing the garlic soft baguette bread according to the present invention, a garlic cream for filling the inside of the garlic soft baguette bread is prepared.
이를 위해, 마늘크림 전체 100중량%에 대하여 버터 40~45중량%와, 설탕 18~22중량%와, 생크림 9~11중량%와, 마요네즈 1.8~2.3중량%와, 연유 7~9중량%와, 다진마늘 8~10중량%와, 다진양파 8~9중량%와, 파슬리 0.2~0.3중량%와, 바질 0.2~0.3중량%를 적용하되, 모든 재료를 혼합 및 휘핑하여 마늘크림을 얻을 수 있게 된다.To this end, 40 to 45% by weight of butter, 18 to 22% by weight of sugar, 9 to 11% by weight of fresh cream, 1.8 to 2.3% by weight of mayonnaise, 7 to 9% by weight of condensed milk and , 8 to 10% by weight of chopped garlic, 8 to 9% by weight of chopped onion, 0.2 to 0.3% by weight of parsley, and 0.2 to 0.3% by weight of basil are applied, but all ingredients are mixed and whipped to obtain garlic cream. do.
한편, 본 발명에서 상기 마늘소스와 마늘크림에 적용되는 다진마늘은 그 매운맛을 줄인 상태에서 다져서 첨가되는 것으로, 바람직하게는 통마늘을 10~20% 정도 구워 매운맛을 소정 줄이고 다져서 준비한다.On the other hand, in the present invention, chopped garlic applied to the garlic sauce and garlic cream is added by mincing while reducing the spicy taste. Preferably, whole garlic is baked by about 10 to 20% to reduce spicy by predetermined and minced.
이때, 상기와 같이 마늘을 구워서 적용함은 생마늘을 그냥 첨가하게 되면 마늘의 강한 맛과 향으로 인해 어린이들로 하여금 거부감을 줄 수 있기 때문에 그 매운맛과 향을 소정 줄여줌으로 어린이들로 하여금 거부감 없이 섭취가 가능하게 하기 위함으로, 이는 마늘에 열이 가해지게 되면 알리신(alicin)을 생성하는 알리나제(alinase)가 불활성화 되어 알리신을 생성되지 않기 때문이다.At this time, grilling and applying garlic as described above can give children a sense of rejection due to the strong taste and aroma of garlic if raw garlic is added. This is because when garlic is heated, allicin-producing allinase is inactivated and allicin is not produced.
특히, 통마늘을 10~20% 정도만 구워냄은 10% 이하로 구워내게 되면 마늘의 매운맛과 향을 줄이는데 턱없이 부족하게 되며, 20% 이상으로 구울시 지나친 구이로 마늘의 맛과 향을 잃을 수 있게 되는 것인바, 10~20% 정도만 구워 첨가함이 가장 바람직할 것이다.In particular, roasting only 10-20% of whole garlic is insufficient to reduce the spicy taste and aroma of garlic if it is baked to less than 10%, and if it is roasted more than 20%, the taste and aroma of garlic can be lost due to excessive roasting. It would be most preferable to add baked only about 10-20%.
또한, 마늘크림에 첨가되는 다진양파는 양파를 구워 완전히 익힌 상태로 다져 적용하게 된다.In addition, chopped onion added to garlic cream is applied by roasting onions and chopping them in a completely cooked state.
이때, 상기와 같이 양파를 익혀 적용함은 양파의 맛과 향을 최소화시키기 위한 것으로, 마늘크림에 양파의 진한 맛과 향이 첨가되면 그 양파 맛으로 인해 마늘크림의 마늘맛과 향이 죽을 수 있게 되는 것인바, 양파를 익혀 양파의 맛과 향을 없앤 상태에서 적용하게 된다.At this time, cooking and applying onions as described above is to minimize the taste and aroma of onions, and when the rich taste and aroma of onions are added to the garlic cream, the garlic taste and aroma of the garlic cream can die due to the onion taste. Inba and onion are cooked and applied after removing the taste and aroma of the onion.
즉, 양파를 익히면 매운맛이 없어지는 것은 생양파에 함유되어 있는 알릴디설파이드가 일부 휘산되고 잔존부가 환원 분해되어 프로필멜캅탄으로 되기 때문으로, 이때 프로필멜캅탄은 자당의 50~60 배의 단맛을 증가시켜 준다. In other words, when onions are cooked, the spicy taste disappears because some allyl disulfide contained in raw onions is volatilized and the remaining parts are reduced and decomposed to become propyl mercaptan.At this time, propyl mercaptan increases the sweetness of 50 to 60 times that of sucrose. Let me do it.
이에, 상기와 같이 마늘소스와 마늘크림에 적용되는 마늘의 가공과 양파의 가공을 통해 마늘의 지나친 매운맛과 향을 줄여주고, 양파의 매운맛과 향을 없애줌으로 어린이들도 거부감 없이 섭취 가능한 마늘소스 및 마늘크림을 얻을 수 있게 된다.Therefore, garlic sauce and garlic sauce that children can consume without feeling rejected by reducing the excessive spicy taste and aroma of garlic through the processing of garlic and onions applied to garlic sauce and garlic cream as described above, You can get garlic cream.
이후, 1차 굽기공정(S400)은,Thereafter, the first baking process (S400),
본 발명 마늘 소프트 바게트빵을 제조함에 있어, 상기 얻어진 반죽을 1차로 구워 소프트 바게트빵을 얻게 된다.In preparing the garlic soft baguette bread of the present invention, the obtained dough is first baked to obtain a soft baguette bread.
이를 위해, 상기에서 성형된 반죽을 컨백션 오븐에서 250℃로 가열시킨 상태에서 스팀을 준 후, 성형된 반죽을 투입한 상태에서 190℃의 온도로 30분간 구워내면 되는 것으로, 상기와 같은 1차 구이를 통해 소프트 바게트빵을 얻을 수 있게 된다.To this end, the dough molded above can be heated in a convection oven at 250°C, steam is given, and then baked for 30 minutes at a temperature of 190°C while the molded dough is added. Soft baguette bread can be obtained through roasting.
이후, 2차 굽기공정(S500)은,Thereafter, the second baking process (S500),
본 발명 마늘 소프트 바게트빵을 제조함에 있어, 상기 얻어진 소프트 바게트빵을 기제조된 마늘소스와 마늘크림을 더하여 한번 더 굽기를 수행하게 된다.In preparing the garlic soft baguette bread of the present invention, the obtained soft baguette bread is baked once more by adding the previously prepared garlic sauce and garlic cream.
이를 위해, 먼저 구워진 소프트 바게트빵은 상부에 폭 방향으로 칼집을 넣어 등분하고, 그 양측으로 등분된 소프트 바게트빵을 다시 상부에 길이 방향으로 다수열을 이루도록 칼집을 넣어 준비하면 된다.To this end, the first baked soft baguette bread is cut into equal portions with a cut in the width direction at the top, and the soft baguette bread divided into both sides of the first baked soft baguette bread can be prepared by putting a cut into the upper part to form multiple rows in the longitudinal direction.
이후, 마늘소스와 마늘크림을 첨가하되, 이는 먼저 폭 방향 및 길이 방향으로 형성된 칼집 내부에 마늘크림을 충전하면 된다.Thereafter, garlic sauce and garlic cream are added, which is done by first filling the garlic cream inside the sheath formed in the width and length directions.
그리고, 소프트 바게트빵의 상부 표면에는 마늘소스를 도포하면 된다.In addition, garlic sauce can be applied to the upper surface of the soft baguette bread.
이후, 상기와 같이 마늘크림과 마늘소스가 충전 및 도포된 소프트 바게트빵은 다시 컨벡션 오븐에서 160℃의 온도로 10분간 구워내어 마늘 소프트 바게트빵을 얻을 수 있게 된다.Thereafter, the soft baguette bread filled and coated with garlic cream and garlic sauce as described above is baked again in a convection oven at a temperature of 160° C. for 10 minutes to obtain a garlic soft baguette bread.
즉, 상기와 같이 구워진 마늘 소프트 바게트빵은 먼저, 충전된 마늘크림은 녹아들면서 빵의 내부로 스며들어 속까지 깊은맛을 낼 수 있게 되며, 마늘크림은 마늘 소프트 바게트빵의 표면 녹아들어 표면의 깊은맛을 낼 수 있게 된다.In other words, the garlic soft baguette bread baked as described above is first, while the filled garlic cream melts, soaks into the inside of the bread to give it a deep taste, and the garlic cream melts on the surface of the garlic soft baguette bread You will be able to taste it.
이상에서와 같이 본 발명 마늘 소프트 바게트빵은 상기와 같은 최적의 제조공정을 통해 마늘 소프트 바게트빵의 제조가 완료되게 된다.As described above, the garlic soft baguette bread of the present invention is to be manufactured through the optimal manufacturing process as described above.
특히, 본 발명 마늘 소프트 바게트빵 제조방법은 마늘과 양파 성분이 첨가된 것인바, 빵을 섭취시 마늘을 통한 맛과 향 및 영양분의 섭취는 물론, 양파를 추가로 첨가함으로 양파의 영양분 섭취까지 가능하게 된다.In particular, the method of manufacturing a garlic soft baguette bread according to the present invention includes garlic and onion components, so it is possible to intake nutrients of onion by adding onion as well as taste, flavor and nutrients through garlic when eating bread. It is done.
특히, 그 마늘과 양파 성분들을 첨가함에 있어, 마늘을 소정 익혀 첨가하여 마늘의 매운맛을 최소화시키고, 자칫 마늘의 향을 죽일 수 있는 양파를 첨가시 완전히 익혀 매운맛 보다는 단맛을 내도록 첨가함으로 마늘의 맛과 향을 그대로 살리면서 양파 성분의 섭취가 가능하게 된다.In particular, in adding the garlic and onion components, garlic is cooked and added to minimize the spicy taste of garlic, and when onions that can kill the aroma of garlic are added, they are fully cooked and added to give a sweet taste rather than spicy. It is possible to consume onion ingredients while keeping the aroma as it is.
또한, 바게트빵의 내부에는 또 다른 마늘 성분 즉, 흑마늘 알갱이가 첨가된 것인바, 빵을 섭취함에 있어 흑마늘의 쫀득한 식감과 함께 흑마늘을 제조하는 과정에서 숙성, 발효되면서 변형된 또 다른 마늘 성분의 섭취가 가능하게 되는 등 건강증진의 향상이 가능하게 된다.In addition, another garlic component, that is, black garlic grains, is added to the inside of the baguette bread. It is possible to improve health, such as being able to consume it.
S100 : 반죽 제조공정 S110 : 반죽공정
S120 : 1차 발효공정 S130 : 2차 발효공정
S200 : 마늘소스 제조공정 S300 : 마늘크림 제조공정
S400 : 1차 굽기공정 S500 : 2차 굽기공정S100: dough manufacturing process S110: kneading process
S120: 1st fermentation process S130: 2nd fermentation process
S200: Garlic sauce manufacturing process S300: Garlic cream manufacturing process
S400: 1st baking process S500: 2nd baking process
Claims (4)
마늘소스 전체 100중량%에 대하여 마요네즈 38~42중량%와, 설탕 18~22중량%와, 생크림 18~22중량%와, 계란 13~17중량%와, 다진마늘 4~6중량%를 혼합 믹싱하여 마늘소스를 얻는 마늘소스 제조공정(S200);
마늘크림 전체 100중량%에 대하여 버터 40~45중량%와, 설탕 18~22중량%와, 생크림 9~11중량%와, 마요네즈 1.8~2.3중량%와, 연유 7~9중량%와, 다진마늘 8~10중량%와, 다진양파 8~9중량%와, 파슬리 0.2~0.3중량%와, 바질 0.2~0.3중량%를 혼합 휘핑하여 마늘크림을 얻는 마늘크림 제조공정(S300);
얻어진 반죽을 컨벡션 오븐에서 250℃의 온도에서 스팀을 준 후, 190℃의 온도에서 30분간 1차로 구워내어 소프트 바게트빵을 얻는 1차 굽기공정(S400); 및
바게트빵을 폭 방향으로 칼집을 넣어 등분 및 길이 방향으로 다수열의 칼집을 넣어준 상태에서 칼집의 내측에 마늘크림을 충전하고, 표면에 마늘소스를 도포한 상태에서 160℃의 온도에서 10분간 구워내어 마늘 소프트 바게트빵을 완성하는 2차 굽기공정(S500)을 수행하여 되며,
상기 마늘소스와 마늘크림에 첨가되는 다진마늘은,
통마늘을 10~20% 정도 구워 매운맛을 줄인 상태에서 다져서 첨가하며,
상기 마늘크림에 첨가되는 다진양파는,
양파를 구워 완전히 익힌 후, 다져서 첨가함을 특징으로 하는 마늘 소프트 바게트빵 제조방법.
With respect to the total 100% by weight of the dough, 43 to 47% by weight of strong flour, 5 to 7% by weight of soft flour, 35 to 40% by weight of water, 0.6 to 0.8% of salt, 0.5 to 0.6% of malt, and 0.6 of dry yeast A dough manufacturing process (S100) for performing soft baguette bread dough using ~0.8% by weight and 8-12% by weight of a shower type;
Mixing 38-42% by weight of mayonnaise, 18-22% by weight of sugar, 18-22% by weight of fresh cream, 13-17% by weight of eggs, and 4-6% by weight of chopped garlic with respect to the total 100% by weight of garlic sauce The garlic sauce manufacturing process (S200) to obtain the garlic sauce;
With respect to the total 100% by weight of garlic cream, butter 40 to 45% by weight, sugar 18 to 22% by weight, fresh cream 9 to 11% by weight, mayonnaise 1.8 to 2.3% by weight, condensed milk 7 to 9% by weight, minced garlic Garlic cream manufacturing process (S300) for obtaining garlic cream by mixing and whipping 8-10% by weight, 8-9% by weight of chopped onions, 0.2-0.3% by weight of parsley, and 0.2-0.3% by weight of basil;
The obtained dough is steamed at a temperature of 250° C. in a convection oven, and then baked first at a temperature of 190° C. for 30 minutes to obtain a soft baguette bread (S400); And
Baguette bread with a sheath in the width direction, and a number of rows of sheaths in equal parts and length directions, fill with garlic cream on the inside of the sheath, and bake for 10 minutes at 160℃ with garlic sauce applied on the surface. By performing the second baking process (S500) to complete the garlic soft baguette bread,
Chopped garlic added to the garlic sauce and garlic cream,
Baked whole garlic about 10-20%, minced and added in a state with reduced spiciness,
Chopped onions added to the garlic cream,
Garlic soft baguette manufacturing method, characterized in that the onion is baked and thoroughly cooked, and then minced and added.
반죽 제조공정(S100)은,
강력분과, 박력분과, 물과, 소금과, 몰트와, 드라이이스트와, 샤워종 전체 재료를 혼합 및 20~25℃ 온도를 유지하면서 중속에서 3분동안 믹싱하여 반죽하는 반죽공정(S110);
믹싱된 반죽을 실온에서 60분 동안 1차 발효시키고, 1차 발효된 반죽을 펀치를 주어 가스를 제거한 후 20분 동안 2차 발효시키고, 2차 발효된 반죽을 다시 2차 펀치를 주어 가스를 제거한 후 10분 동안 발효시키는 1차 발효공정(S120); 및
발효된 반죽을 분할하여 성형한 상태에서 실온에서 50분 동안 발효시키는 2차 발효공정(S130)을 수행하여 됨을 특징으로 하는 마늘 소프트 바게트빵 제조방법.
The method of claim 1,
The dough manufacturing process (S100),
The kneading process of mixing and kneading for 3 minutes at medium speed while maintaining the temperature of 20-25℃ and mixing the whole ingredients of the strong powder, the soft powder, the water, the salt, the malt, the dry yeast, and the shower type (S110);
The mixed dough was first fermented for 60 minutes at room temperature, the first fermented dough was punched to remove gas, and then the second fermented for 20 minutes, and the second fermented dough was again punched to remove the gas. After the first fermentation process of fermenting for 10 minutes (S120); And
Garlic soft baguette manufacturing method, characterized in that by performing a second fermentation process (S130) of fermenting for 50 minutes at room temperature in a state in which the fermented dough is divided and molded.
2차 발효공정(S130)에서는,
성형 과정에서 반죽의 내부에 5~10mm 입방체를 이루는 숙성 발효된 흑마늘 알갱이를 반죽 100중량부에 대하여 10중량부에 해당하게 고르게 더 첨가함을 특징으로 하는 마늘 소프트 바게트빵 제조방법.
The method of claim 2,
In the second fermentation process (S130),
A method for producing garlic soft baguette bread, characterized in that, during the molding process, aged fermented black garlic grains forming a 5-10mm cube are added evenly to 10 parts by weight based on 100 parts by weight of the dough.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102377544B1 (en) | 2021-09-09 | 2022-03-22 | 김명겸 | Manufacturing method for baguette with cod roe |
| KR102644071B1 (en) | 2023-03-24 | 2024-03-08 | 정승민 | Method for manufacturing baguette bread using cabbage fermented liquid and baguette bread manufactured thereby |
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| KR102346733B1 (en) * | 2021-03-19 | 2022-01-04 | 홍현주 | Method for preparing garlic bread |
| KR102643859B1 (en) * | 2021-09-03 | 2024-03-08 | (주)겐츠베이커리 | Rusk manufacturing method and rusk manufactured thereby |
| KR102422626B1 (en) * | 2022-03-19 | 2022-07-21 | (주)힐링에프앤비 | Danyang six-sided garlic bread |
| KR102486176B1 (en) * | 2022-05-24 | 2023-01-10 | 주식회사 제주내먹 | Garlic-tofu baguette bread and manufacturing method of the same |
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| JP2006223240A (en) | 2005-02-21 | 2006-08-31 | Towa Food Service Co Ltd | Method for producing garlic paste suppressed in odor |
| KR101465482B1 (en) | 2013-11-21 | 2014-11-26 | 류재은 | a method of manufacturing garlic bread |
| KR101663443B1 (en) * | 2016-02-12 | 2016-10-06 | 한상백 | Manufacturing Method Of Garlic Baguette Bread |
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| KR100549785B1 (en) | 2004-03-08 | 2006-02-08 | 서경미 | manufacturing method of sweet potato bread and sweet potato bread |
| KR100922525B1 (en) * | 2007-09-28 | 2009-10-20 | 충남대학교산학협력단 | A Method for deorderizing galics, seasonings and processed foods made by the method |
| KR101375608B1 (en) | 2012-03-05 | 2014-03-18 | 송영광 | Manufacturing methods for ciabatta |
| KR20170039862A (en) * | 2015-10-02 | 2017-04-12 | 송영광 | The method of manufacture for garlic bread |
| KR20170049841A (en) * | 2015-10-29 | 2017-05-11 | 박희숙 | Method manufacturing steamed bread comprising black garlic and sepia, and steamed bread manufactured thereby |
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Patent Citations (3)
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| JP2006223240A (en) | 2005-02-21 | 2006-08-31 | Towa Food Service Co Ltd | Method for producing garlic paste suppressed in odor |
| KR101465482B1 (en) | 2013-11-21 | 2014-11-26 | 류재은 | a method of manufacturing garlic bread |
| KR101663443B1 (en) * | 2016-02-12 | 2016-10-06 | 한상백 | Manufacturing Method Of Garlic Baguette Bread |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102377544B1 (en) | 2021-09-09 | 2022-03-22 | 김명겸 | Manufacturing method for baguette with cod roe |
| KR102644071B1 (en) | 2023-03-24 | 2024-03-08 | 정승민 | Method for manufacturing baguette bread using cabbage fermented liquid and baguette bread manufactured thereby |
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| KR20210001531A (en) | 2021-01-06 |
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