KR102237110B1 - How to make Aronia rice baguette - Google Patents

Abstract

The present invention relates to a method for manufacturing Aronia rice baguette, comprising: a topping sauce manufacturing step (S10) of mixing an aronia juice juice and honey and then aging to make a topping sauce; A raw paper dough manufacturing step (S20) of mixing strong wheat flour, strong rice flour, salt, sugar, fermented culture broth, yeast, whole egg, honey, aronia juice juice, and water to make a raw paper dough (S20); Forming dough preparation step (S30) of forming the dough dough into an elliptical rod shape having a baguette shape of 18 cm long and 5 to 7 cm wide; A first application step (S40) of applying the topping source to the surface of the molded dough; Drying step (S50) of drying the molded dough on which the topping sauce is first applied at room temperature for 2 to 4 minutes; Fermentation step (S60) of fermenting the dried molded dough into a fermentor and fermenting it for 40 minutes in an atmosphere of 30° C. and 45% moist heat; A sintering step (S70) of putting the fermented molded dough into a steam oven preheated to a temperature of 220°C, spraying steam for 10 to 13 seconds to lower the temperature of the steam oven to 180°C and then baking for 20 minutes; Includes.
According to the present invention, productivity can be greatly improved by greatly shortening the time required for fermentation of raw ground dough, and it is nutritionally excellent, beneficial to health, and has excellent flavor and texture, so that various age groups can be burdened without burden. It has the effect of producing high-quality baguettes that can be eaten.

Description

How to make Aronia rice baguette{How to make Aronia rice baguette}

The present invention relates to a method for manufacturing Aronia rice baguette, and more particularly, to improve productivity by significantly shortening the time required for fermentation, and at the same time adding Aronia and rice, which have anti-aging and diet effects, to benefit health. It relates to a method of manufacturing Aronia rice baguette that has excellent flavor and texture.

Bread generally refers to food baked by fermenting the dough after adding yeast, salt, water, etc. to flour and/or other grains.

Bread can be classified in various ways according to the nature, recipe, and shape of the dough. For example, bread, baguette, etc., which are substitutes for staple foods and staple foods, are mainly used for children's meals by adding a lot of sugar and fat, pastry bread, sediment bread, cream bread, and croissant. Typical examples include a bagel, croquette, etc., which are characterized by a method of steaming or frying in steam, and sandwiches, pizzas, and hamburgers in which several ingredients are mixed.

Among them, baguette is a long stick-shaped French bread, first developed in Vienna, Austria in the mid-19th century.

In particular, the skin is hard and crunchy, but the inside is white and soft, and you can feel the chewy taste. It bursts to make the bread taste better.

On the other hand, in a conventional baguette manufacturing method, after preparing raw paper dough, first fermentation is performed for a predetermined period of time, and the dough that has been first fermented is molded into a baguette shape, and then second fermented into the molded dough, and then baked in an oven. It consists of the (burning) process.

At this time, during the first and second fermentation, the dough expands to a greater volume than the first mixed dough. This expansion of the dough occurs because the wheat protein called gluten has the property of retaining air in the dough tissue. It is known that, and due to the nature of bread, the bread has a soft texture and a unique texture, so the fermentation process can be said to be essential.

However, the conventional baguette manufacturing method takes a considerable amount of time from as little as 1 hour and 30 minutes to as many as 2 hours in the fermentation process, and thus it takes a long time to complete the finished baguette, thereby reducing productivity.

In addition, in the conventional baguette manufacturing method, flour is most often used as a main material.In the case of flour, domestic production is limited, and as most of the imported products are used, excessive use of preservatives to prevent spoilage during transportation is a problem, and carbohydrate poisoning, etc. In relation to it, it may also be the cause of metabolic diseases.

Therefore, in recent years, efforts have been made to reduce the content of flour, which is the main ingredient of baguette, and to replace it with rice mainly produced in Korea, but when the flour is replaced with rice, the water absorption capacity is insufficient, so the preservation power decreases, and aging comes quickly when sold, etc. There are disadvantages of, and in terms of physical properties, there is a problem that elasticity, cohesiveness, chewiness and cracking properties are lowered.

Korean Patent Registration No. 10-1173517

An object of the present invention is to provide a method for producing an Aaronia rice baguette capable of improving productivity by greatly shortening the time required for fermentation of raw ground dough in order to solve the conventional disadvantages as described above.

In addition, it is an object of the present invention to provide a method for producing an aronia rice baguette, which is beneficial to health by adding aronia and rice to have excellent flavor and texture.

Aronia rice baguette production method of the present invention in order to achieve the above object,

After mixing the aronia juice juice and honey, the topping sauce production step of making a topping sauce by aging (S10);

A raw dough manufacturing step (S20) of mixing strong wheat flour, strong rice flour, salt, sugar, fermented culture broth, yeast, whole egg, honey, aronia juice stock, and water to make a raw paper dough (S20);

Forming dough preparation step (S30) of forming the dough into an elliptical rod shape having a baguette shape having a length of 18 cm and a width of 5 to 7 cm;

A first application step (S40) of applying the topping source to the surface of the molded dough;

A drying step (S50) of drying the molded dough on which the topping sauce is first applied at room temperature for 2 to 4 minutes;

A fermentation step (S60) of fermenting the dried molded dough into a fermentor and fermenting it for 40 minutes in an atmosphere of 30° C. and 45% moist heat;

A sintering step (S70) of putting the fermented molded dough into a steam oven preheated to a temperature of 220°C, spraying steam for 10 to 13 seconds to lower the temperature of the steam oven to 180°C and then baking for 20 minutes; Includes.

The step of preparing the topping sauce,

Aronia juice step (S101) to juice the aronia;

A composition mixing step (S102) of preparing a topping sauce composition in which 1000 parts by weight of the aronia juice stock solution prepared through the aronia juice step (S101) and 150 to 200 parts by weight of honey are mixed;

A heat sterilization step (S103) of heating and sterilizing the topping sauce composition prepared through the raw material mixing step at a temperature of 65 to 85°C for 10 to 15 minutes;

A low-temperature aging step (S104) of putting the heat-sterilized topping sauce composition into a refrigerator and aging at a temperature of 3 to 4°C for 24 hours; It characterized in that it comprises a.

The topping sauce composition is characterized in that it further comprises 50 to 100 parts by weight of apple concentrate, 1 to 2 parts by weight of citric acid, and 150 to 200 parts by weight of purified water.

The dough manufacturing step (S20),

Strong wheat flour 45 to 60% by weight, Strong rice flour 14 to 18% by weight, salt 0.5 to 1.5% by weight, sugar 0.5 to 1.5% by weight, fermentation broth species 0.5 to 2.5% by weight, yeast 1.0 to 2.5% by weight, whole egg 1.0 to 2.5 It is characterized by mixing 1.5% by weight in 0.5% by weight of honey, 1.0 to 9.0% by weight of aronia juice stock solution, and 15 to 25% by weight of water.

The dough manufacturing step (S20),

1000 parts by weight of strong wheat flour, 300 parts by weight of strong rice powder, 30 parts by weight of fermented culture broth, 20 parts by weight of sugar, 40 parts by weight of salt, 40 parts by weight of yeast are added to a blender and first mixing for 2 to 3 minutes at 30 to 60 rpm. The first mixing step (S201);

After the first mixing, a second mixing step (S202) of adding 480 parts by weight of water at a temperature of 65° C. to the first mixed mixture and mixing the second mixture at 30 to 60 rpm for 4 to 5 minutes (S202);

After the second mixing, a third mixing step of 3rd mixing for 7 to 9 minutes at 100 to 150 rpm by adding 50 parts by weight of whole eggs, 20 parts by weight of honey, and 150 parts by weight of aronia juice stock solution to the second mixed mixture (S203) ;

Dough dough molding step (S204) of dividing the mixture completed by the third mixing into a unit of 180 g by weight and rounding it in a round shape (S204);

Resting step (S205) of resting for 8 to 10 minutes by covering the cotton cloth with the rounded dough (S205); It characterized in that it comprises a.

The resting step (S205) is characterized in that the temperature of the dough is maintained at 35 to 40°C using a cotton cloth heated to a temperature of 40 to 50°C in a steamer.

In one embodiment, the Aronia rice baguette manufacturing method of the present invention includes a sheath to a predetermined depth on the surface of the molded dough fermented in the fermentation step (S60), and the topping sauce is added to the surface of the molded dough so that the topping sauce is introduced between the sheaths. Second application step of applying (S80); It characterized in that it further comprises.

In one embodiment, the Aronia rice baguette manufacturing method of the present invention is characterized in that it further comprises a topping cream manufacturing and filling step (S90).

The topping cream manufacturing and filling step (S90) includes a topping cream manufacturing step (S901) and a topping cream filling step (S902).

In the topping cream manufacturing step (S901), 150 to 250 parts by weight of butter and 50 to 150 parts by weight of sugar are added to a blender and first mixed at a low speed for 2 to 3 minutes at 30 to 60 rpm to completely dissolve the sugar in the butter to make the cream. The first mixing step to generate (S901a);

In the first mixing step (S901a), a second mixing step of cracking the cream by adding 20 to 40 parts by weight of whole eggs to the cream in which the sugar is completely melted, and second mixing at a medium speed for 3 to 5 minutes at 70 to 100 rpm ( S901b);

In the cream cracked in the second mixing step (S901b), 45 to 65 parts by weight of garlic powder, 15 to 35 parts by weight of onion powder, 45 to 65 parts by weight of mayonnaise, 20 to 40 parts by weight of fresh cream, 45 to 65 parts by weight of condensed milk And a third mixing step (S901c) of preparing topping cream by third mixing at high speed for 7 to 10 minutes at 100 to 150 rpm by input.

The topping cream filling step (S902) is characterized in that the topping cream is filled in the sheath formed on the surface of the baguette in the second application step (S80).

According to the present invention, there is an effect of greatly improving productivity by greatly shortening the time required for fermentation of raw ground dough.

In addition, by adding aronia and rice, there is an effect of producing a high-quality baguette that is not only beneficial to health and is beneficial to health, but also has excellent flavor and texture that can be eaten by various age groups without burden.

1 is a block diagram showing a manufacturing process according to an embodiment of the Aronia rice baguette manufacturing method of the present invention.
Figure 2 is a block diagram showing a second application step according to another embodiment of the Aronia rice baguette manufacturing method of the present invention.
Figure 3 is a block diagram showing a topink cream manufacturing and filling step according to another embodiment of the Aronia rice baguette manufacturing method of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art may easily implement the present invention. However, since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiments described in the text. That is, since the embodiments can be variously changed and have various forms, the scope of the present invention should be understood to include equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all or only such effects, the scope of the present invention should not be understood as being limited thereto.

The meaning of the terms described in the present invention should be understood as follows.

Terms such as "first" and "second" are used to distinguish one component from other components, and the scope of rights is not limited by these terms. For example, a first component may be referred to as a second component, and similarly, a second component may be referred to as a first component. When a component is referred to as being "connected" to another component, it should be understood that although it may be directly connected to the other component, another component may exist in the middle. On the other hand, when a component is referred to as being "directly connected" to another component, it should be understood that there is no other component in the middle. On the other hand, other expressions describing the relationship between components, that is, "between" and "just between" or "neighboring to" and "directly neighboring to" should be interpreted as well.

Singular expressions are to be understood as including plural expressions unless the context clearly indicates otherwise, and terms such as "comprises" or "have" refer to the specified features, numbers, steps, actions, components, parts, or these. It is to be understood that it is intended to designate that a combination exists and does not preclude the presence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the field to which the present invention belongs, unless otherwise defined. Terms defined in a commonly used dictionary should be interpreted as having the meaning of the related technology in context, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

1 is a block diagram showing a manufacturing process according to an embodiment of the method for manufacturing Aaronia rice baguette of the present invention.

This will be described with reference to FIG. 1.

The Aronia rice baguette manufacturing method of the present invention includes a topping sauce manufacturing step (S10), a raw dough manufacturing step (S20), a manufacturing dough preparation step, a first application step (S40), a drying step (S50), and a fermentation step (S60). , And a firing step (S70).

In the topping sauce manufacturing step (S10), after mixing the undiluted aronia juice and honey, the aronia juice step (S101), the composition mixing step (S102), heat sterilization step (S103), low temperature It includes a aging step (S104).

In the aronia juice step (S101), the aronia fruit is juiced, and the juicer used for juice is preferably a compression type juicer.

In the composition mixing step (S102), a topping sauce composition is prepared by mixing 1000 parts by weight of the aronia juice stock solution prepared through the aronia juice step (S101) and 150 to 200 parts by weight of honey.

At this time, the mixing of the topping sauce composition is preferably stirred for 5 to 10 minutes at a speed of 100 to 150 rpm using a blender.

The heat sterilization step (S103) is a variety of bacteria that can enter the topping sauce composition in the composition mixing step (S102) by heating and sterilizing the topping sauce composition prepared through the raw material mixing step at a temperature of 65 to 85°C for 10 to 15 minutes. The back is sterilized.

In the low-temperature aging step (S104), when the heat-sterilized topping sauce composition is put into a refrigerator and aged at a temperature of 3 to 4°C for 24 hours, the air of the topping sauce is improved and the color is darkened when applied to the surface of the baguette, The coloring becomes excellent.

Aronia prevents the oxidation of collagen and lipid layers in our body, and is known to help maintain elastic skin by removing free radicals, which are skin aging substances.

In addition, aronia is known to have an effect of improving immunity because it not only promotes the production of white blood cells, which affects immunity, but also prevents damage to white blood cells.

In addition, aronia is known to be of great efficacy in improving diabetes and reducing complications due to diabetes by reducing substances that cause diabetes complications by promoting insulin production in the pancreas.

In addition, aronia is known to have great efficacy in preventing various vascular diseases by not only decomposing and discharging cholesterol deposited in blood vessels, but also preventing deposits from accumulating in blood vessels.

In addition, since Aronia contains a large amount of tannins that clear the blood, it is not only beneficial for kidney and eye health, but is also known to be particularly effective in preventing vision loss and preventing cataracts.

In addition, aronia is known to be good in preventing and improving various brain diseases by removing toxins in the blood that damage brain neurons, as well as improving memory and preventing dementia.

In addition, aronia is known to be helpful in enhancing male energies to the extent that it is called a natural viag by expanding blood vessels while removing toxins in the blood vessels, thereby increasing blood flow to the genitals.

In addition, aronia contains a large amount of anthocyanins equivalent to 80 times of grapes, 33 times of wild blueberries, 20 times of bokbunja, and 4.6 times of acai berry. It is highly effective in anti-aging, and is known to prevent heart disease and have various anti-cancer effects.

In addition, it is known that the chlorogenic acid component contained in aronia acts to inhibit the absorption of fat and carbohydrates in the body, and at the same time, the catechin component contained in aronia decreases body fat and thus has a diet effect.

Meanwhile, when preparing the topping sauce composition in the composition mixing step (S102), 50 to 100 parts by weight of apple concentrate, 1 to 2 parts by weight of citric acid, and 150 to 200 parts by weight of purified water may be further included.

The apple concentrate provides a sugar component to the topping sauce composition and at the same time contains a large amount of vitamin C, helps to recover from fatigue, and is rich in nutrients such as organic acids and glucose, so it revitalizes the tired body, pectin and diet. It is known to be effective in improving constipation by promoting bowel movement because it contains a large amount of fiber.

In addition, it is known that the apple concentrate is rich in various minerals and vitamins to make the skin elastic, and it is rich in quercetin and anthocyanin, which helps prevent aging, and is known to be beneficial for hypertension and diabetes.

The citric acid is known to inhibit the deterioration of the topping sauce composition and to neutralize the acidified body because it exhibits alkalinity, and to help recover from fatigue.

The raw paper dough manufacturing step (S20) is a first mixing step (S201), a second mixing step (S202), a third mixing step (S203), a dough forming step (S204), a rest step in order to prepare a raw paper dough. It includes (S205).

At this time, the mixing ratio of raw materials for the production of raw ground dough is 45 to 60% by weight of strong wheat flour, 14 to 18% by weight of strong rice flour, 0.5 to 1.5% by weight of salt, 0.5 to 1.5% by weight of sugar, 0.5 to 2.5% by weight of fermentation broth species, 1.0 to 2.5% by weight of yeast, 1.0 to 2.5% by weight of whole eggs, 1.5% by weight of honey, 1.0 to 9.0% by weight of aronia juice stock solution, and 15 to 25% by weight of water are mixed.

That is, in the first mixing step (S201), 1000 parts by weight of strong wheat flour, 300 parts by weight of strong rice powder, 30 parts by weight of fermentation culture broth, 20 parts by weight of sugar, 40 parts by weight of salt, and 40 parts by weight of yeast are added to a blender and 30 First mixing is carried out at low speed for 2 to 3 minutes at 60 rpm.

Rice starch, which is used with flour in the first mixing process, is effective in helping brain activity, preventing obesity and diabetes, and is known to be effective in lowering cholesterol, controlling blood pressure, and preventing cancer.

In addition, rice is rich in niacin, known as vitamin B3, and is known to be beneficial for carbohydrate metabolism, fatty acid metabolism, cellular respiration, and steroid synthesis metabolism. In addition, it is possible to provide a baguette that is beneficial to health and excellent in terms of soft texture and taste through the active ingredients of rice flour.

The blender is preferably a conventional blender for baking, and strong wheat flour, strong rice flour, and fermentation culture broth are finely beaten and used to prevent agglomeration, thereby facilitating mixing.

In the second mixing step (S202), after the first mixing, 480 parts by weight of water having a temperature of 65° C. is added to the first mixed mixture, and the second mixing is performed at a low speed for 4 to 5 minutes at 30 to 60 rpm.

In the third mixing step (S203), after the second mixing, 50 parts by weight of whole eggs, 20 parts by weight of honey, and 150 parts by weight of the aronia juice stock solution are added to the mixture after the second mixing at a high speed of 7 to 9 minutes at 100 to 150 rpm. 3rd mixing.

By mixing at high speed in the third mixing step (S203), it is possible to evenly mix all ingredients while minimizing the temperature drop of the dough mixed at high temperature in the second mixing step (S202), and at the same time shortening the time required for fermentation. There will be.

In the dough forming step (S204), the mixture obtained by tertiary mixing is divided into a unit of 180 g by weight and rounded.

The rest step (S205) is to rest for 8 to 10 minutes by covering a cotton cloth in the circular dough.

In this case, the cotton cloth may maintain the temperature of the dough at 35 to 40°C by using a cotton cloth heated to a temperature of 40 to 50°C in a steamer.

That is, the heat of the steam-heated cotton cloth maintains the temperature of the high-temperature dough dough at 35 to 40°C, thereby promoting the fermentation of the dough dough and simultaneously performing a fermentation process that was divided into the conventional first and second fermentation processes in one fermentation process. As it can be replaced with, it is possible to shorten the manufacturing time and improve the productivity.

In the molding dough preparation step (S30), the rested dough is molded into an elliptical rod shape having a length of 18 cm and a width of 5 to 7 cm.

In the first application step (S40), the topping sauce prepared in the topping sauce manufacturing step (S10) is first applied to the surface of the molding dough.

In the drying step (S50), the molded dough in which the topping sauce is first applied is dried at room temperature for 2 to 4 minutes.

In the fermentation step (S60), the dried molded dough is put into a fermentor and fermented for 40 minutes at a temperature of 30° C. and a humid heat 45% atmosphere.

As described above, while the time required for fermentation of the molded dough is greatly shortened through high-temperature kneading and high-temperature tissue paper, physical properties such as elasticity and cohesiveness of the molded dough are greatly improved by supplementing gas retention and structural power.

In the firing step (S70), the fermented molded dough is put into a steam oven preheated to a temperature of 220°C, and then steam is sprayed for 10 to 13 seconds to lower the temperature of the steam oven to 180°C and then bake it for 20 minutes.

2 is a block diagram showing a second application step according to another embodiment of the method of manufacturing Aaronia rice baguette of the present invention.

This will be described with reference to FIG. 2.

A second application step (S80) may be further included between the fermentation step (S60) and the firing step (S70).

In the second application step (S80), a sheath is made to a predetermined depth on the surface of the molded dough fermented in the fermentation step (S60), and a topping sauce is additionally applied to the surface of the molded dough so that the topping sauce is introduced between the sheaths.

At this time, the shape of the sheath may form one sheath long along the length direction of the molding dough in the middle of the upper surface of the molding dough, or form a plurality of sheaths at predetermined intervals inclined with respect to the length direction of the molding dough.

As described above, as the topping sauce is applied between the sheaths in the second application step (S80), the taste of the topping sauce is hungry even inside the baguette, and the flavor is further improved.

Figure 3 is a block diagram showing the manufacturing and filling steps of topping cream according to another embodiment of the Aronia rice baguette manufacturing method of the present invention.

This will be described with reference to FIG. 3.

The Aronia rice baguette manufacturing method of the present invention may further include a topping cream manufacturing and filling step.

The topping cream manufacturing and filling step (S90) includes a topping cream manufacturing step (S901) and a topping cream filling step (S902).

The topping cream manufacturing step (S901) includes a first mixing step (S901a), a second mixing step (S901b), and a third mixing step (S901c) to prepare a topping cream.

The topping cream is butter 150 to 250 parts by weight, sugar 50 to 150 parts by weight, whole egg 20 to 40 parts by weight, garlic powder 45 to 65 parts by weight, onion powder 15 to 35 parts by weight, mayonnaise 45 to 65 parts by weight, fresh cream 20 It is prepared by mixing to 40 parts by weight and 45 to 65 parts by weight of condensed milk.

That is, in the first mixing step (S901a), 150 to 250 parts by weight of butter and 50 to 150 parts by weight of sugar are added to a blender and first mixed at a low speed for 2 to 3 minutes at 30 to 60 rpm to completely dissolve the sugar in the butter. Is created.

In the second mixing step (S901b), 20 to 40 parts by weight of whole eggs are added to the cream in which the sugar is completely dissolved in the cream in the first mixing step (S901a), and the cream is secondarily mixed at a medium speed for 3 to 5 minutes at 70 to 100 rpm. It cracks.

The third mixing step (S901c) includes 45 to 65 parts by weight of garlic powder, 15 to 35 parts by weight of onion powder, 45 to 65 parts by weight of mayonnaise, 20 to 40 parts by weight of fresh cream in the cream cracked in the second mixing step (S901b). Part, 45 to 65 parts by weight of condensed milk is added and third mixed at high speed for 7 to 10 minutes at 100 to 150 rpm to prepare a topime cream.

In the topping cream filling step (S902), by filling the topping cream in the sheath formed on the surface of the baguette in the second application step (S80), not only can you enjoy the flavors of garlic and onions contained in the topping cream, but also garlic and onions. Because of its unique ingredients, it is more beneficial to health.

As described above, the embodiments of the present invention are not implemented only through the above-described apparatus and/or operation method, but through a program for realizing a function corresponding to the configuration of the embodiment of the present invention, a recording medium in which the program is recorded, etc. It may be implemented, and this implementation can be easily implemented by an expert in the technical field to which the present invention belongs from the description of the above-described embodiment.

In addition, although the embodiments of the present invention have been described in detail, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

S10: Topping sauce manufacturing step
S101: Aronia juice step
S102: composition mixing step
S103: heat sterilization step
S104: low temperature aging step
S20: Raw paper dough manufacturing stage
S201: 1st mixing step
S202: 2nd mixing step
S203: 3rd mixing step
S204: Dough molding step
S205: Rest phase
S30: Forming dough preparation step
S40: 1st application stage
S50: drying step
S60: fermentation stage
S70: firing step
S80: 2nd application stage
S90: Topink cream production and filling step
S901: Topink cream manufacturing stage
S902: Topink cream filling step

Claims (5)

After mixing the aronia juice juice and honey, the topping sauce production step of making a topping sauce by aging (S10);
A raw paper dough manufacturing step (S20) of mixing strong wheat flour, strong rice flour, salt, sugar, fermented culture broth, yeast, whole egg, honey, aronia juice juice, and water to make a raw paper dough (S20);
Forming dough preparation step (S30) of forming the dough dough into an oval bar shape having a baguette shape of 18 cm long and 5 to 7 cm wide;
A first application step (S40) of applying the topping source to the surface of the molded dough;
A drying step (S50) of drying the molded dough on which the topping sauce is first applied at room temperature for 2 to 4 minutes;
A fermentation step (S60) of fermenting the dried molded dough into a fermentor and fermenting it for 40 minutes in an atmosphere of 30° C. and 45% moist heat;
A sintering step (S70) of putting the fermented molded dough into a steam oven preheated to a temperature of 220°C, spraying steam for 10 to 13 seconds to lower the temperature of the steam oven to 180°C and then baking for 20 minutes; Including,
The dough manufacturing step (S20),
Strong wheat flour 45 to 60% by weight, Strong rice flour 14 to 18% by weight, salt 0.5 to 1.5% by weight, sugar 0.5 to 1.5% by weight, fermentation broth species 0.5 to 2.5% by weight, yeast 1.0 to 2.5% by weight, whole egg 1.0 to 2.5 Mixing 0.5% by weight, 1.5% by weight in honey, 1.0 to 9.0% by weight of aronia juice, and 15 to 25% by weight of water,
A first mixing step (S201) of first mixing the strong wheat flour, strong rice flour, fermentation culture broth, sugar, salt, and yeast into a blender for 2 to 3 minutes at 30 to 60 rpm;
After the first mixing, a second mixing step (S202) of adding water having a temperature of 65° C. to the first mixed mixture and mixing the second mixture at 30 to 60 rpm for 4 to 5 minutes;
After the second mixing, a third mixing step (S203) of third mixing for 7 to 9 minutes at 100 to 150 rpm by adding whole eggs, honey, and aronia juice stock solution to the second mixed mixture;
Dough dough molding step (S204) of dividing the mixture completed by the third mixing into a unit of 180 g by weight and rounding it in a round shape (S204);
Resting step (S205) of resting for 8 to 10 minutes by covering the cotton cloth with the rounded dough (S205); Aronia rice baguette manufacturing method comprising a.
The method of claim 1,
The step of preparing the topping sauce,
Aronia juice step (S101) to juice the aronia;
A composition mixing step (S102) of preparing a topping sauce composition in which 1000 parts by weight of the aronia juice stock solution prepared through the aronia juice step (S101) and 150 to 200 parts by weight of honey are mixed;
A heat sterilization step (S103) of heating and sterilizing the topping sauce composition prepared through the raw material mixing step at a temperature of 65 to 85°C for 10 to 15 minutes;
A low-temperature aging step (S104) of putting the heat-sterilized topping sauce composition into a refrigerator and aging at a temperature of 3 to 4°C for 24 hours; Aronia rice baguette manufacturing method comprising a. delete delete The method of claim 1,
The rest step (S205),
Aronia rice baguette manufacturing method, characterized in that using a cotton cloth heated to a temperature of 40 to 50 ℃ in a steamer to maintain the temperature of the dough at 35 to 40 ℃.

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