KR102249165B1 - Manufacturing method of Pocaccia bread using smoked duck meat - Google Patents

Abstract

The present invention relates to a method of preparing smoked duck meat-containing focaccia, configured to keep nutritional balance of focaccia having nutrients with an excessive amount of carbohydrates and to satisfy various preferences of consumers. The method of preparing smoked duck meat-containing focaccia comprises: a mixing and kneading step of mixing 2250 parts by weight of strong flour, 60-74 parts by weight of raw yeast, 160-190 parts by weight of sugar, 36-48 parts by weight of salt, 105-120 parts by weight of powdered milk, 128-140 parts by weight of butter, 420-480 parts by weight of milk, and 1150-1250 parts by weight of water and kneading the mixture thereof into dough; a primary fermentation step of fermenting the dough at a temperature of 0-6℃ for 16-20 hours; a molding step of dividing the dough into pieces each having a weight of 1400-1550 g, applying olive oil to the entire upper surface of an iron plate, placing the pieces of dough on the iron plate, and rolling out the dough; a secondary fermentation step of fermenting the dough at a temperature of 20-25℃ for 20-30; a baking step of primarily baking the dough in a convection oven at a temperature of 190-230℃ for 5-20, steaming the dough, and secondarily baking the dough at a temperature of 180-190℃ for 14-35 minutes; and an additional ingredient introducing step of spreading mustard on toasted bread and placing sliced chives and smoked duck meat on the bread; and an additional baking step of putting the bread in the convection oven and baking the bread at a temperature of 160-180℃ for 9-15 minutes.

Description

Manufacturing method of Pocaccia bread using smoked duck meat}

The present invention relates to a method of manufacturing a smoked duck focaccia, and more particularly, to a method of manufacturing a smoked duck focaccia by applying a smoked duck to balance nutrition and satisfy various tastes of consumers. will be.

In general, focaccia is a typical flat bread in Italy that is baked flat with flour and yeast, and is one of the types of bread that is well known to domestic consumers due to the influx of various food cultures in recent years.

Such focaccia can be applied with a variety of toppings on the upper portion due to its external appearance. For example, Korean Patent Registration No. 10-2089908 (announced March 16, 2020) applies potato salad and mentaiko filling sauce to Korea. It satisfies the taste of consumers by making it taste like a salty taste.

As seen in the prior art, attempts have been made to conform to consumers' preferences and health promotion by applying various toppings to focaccia, but there is still a problem that is not sufficient to satisfy consumers' various preferences and desires. In order to do this, research and development of various products are required.

Korean Registered Patent Publication No. 10-2089908 (announcement on March 16, 2020)

As invented to solve the above-described problems, the present invention is a smoked duck focaccia that can satisfy various tastes of consumers while balancing in nutritional aspect to focaccia having excessively carbohydrate-centered nutrients. Its purpose is to provide a method of manufacturing.

In addition, an object of the present invention is to provide a method for producing smoked duck focaccia that is excellent in taste and texture and can maintain the best product characteristics even when applying various toppings such as smoked duck and leek.

As a means for solving the problems as described above, the method for producing smoked duck focaccia according to the present invention,

Strong flour 2250 parts by weight, fresh yeast 60 to 74 parts by weight, sugar 160 to 190 parts by weight, salt 36 to 48 parts by weight, powdered milk 105 to 120 parts by weight, butter 128 to 140 parts by weight, milk 420 to 480 parts by weight, water 1150 Mixing and kneading step of mixing and kneading ~1250 parts by weight,

The first fermentation step of fermenting,

A molding step in which olive oil is applied over the top of the iron plate, and then the dough is divided into 1400 to 1550 g in weight, and then pushed out.

A second fermentation step of fermenting,

A baking step of firing steam at 190~230℃ for 5~20 minutes in a convection oven, followed by a second baking at 180~195℃ for 14~35 minutes,

Putting mustard on toasted bread and adding additional ingredients with chopped leek and smoked duck meat, and

It characterized in that it comprises an additional baking step of baking for 9 to 15 minutes at 160 ~ 180 ℃ in a convection oven.

In addition, in the mixing and kneading step, 23 to 54 parts by weight of natural fermented species are further added,

The natural fermented species,

The first step of manufacturing a starter heating carrot juice to 45~55℃,

The second step of manufacturing a starter in which raisins and sugar are added to the heated carrot juice,

The third step of manufacturing a starter that maintains a mixture of carrot juice with raisins and sugar at 25 to 35°C for 40 to 55 hours,

The 4th step of manufacturing a starter to grind the aged mixed solution with a blender,

The fifth step of producing a starter mixing the mixed liquid aged and pulverized in the strong flour,

The 6th step of manufacturing a starter fermenting at 32~39℃,

A seventh step of producing a starter, in which the fermented material is mixed with the strong powder and the mixed liquid aged and pulverized in the fourth step of producing the starter,

The 8th step of manufacturing a starter that is fermented again at 32~39℃,

The ninth step of producing a starter, mixing the ingredients fermented again in the eighth step of producing the starter with water in the strong flour,

The 10th step of manufacturing a starter aged for 2 hours and

It is manufactured by a method comprising a starter manufacturing 11th step of mixing water and strong powder with the material aged in the 10th step of manufacturing the starter,

In the fifth step of manufacturing the starter, 0.2 to 3 parts by weight of fermentation additive is further added with respect to 100 parts by weight of the material obtained by mixing the mixed liquid aged and pulverized in the strong flour,

The fermentation additives,

The first step of manufacturing fermentation additives, in which the outer shell of chestnuts is removed and the inner shell of chestnuts with 0.8 to 1.1 mm of chestnuts attached is cut and separated.

The second step of manufacturing fermentation additives in which the chestnut inner shell with separated chestnut grains is dried at room temperature for 5 to 6 days,

Add honey and water to the chestnut inner shell to which the dried chestnut grains are attached, and mix the chestnut inner shell, honey, and water in a weight ratio of 10:0.3~3:24~40. Fermentation in which honey and water are first mixed and then the chestnut inner shell is mixed. The third step of manufacturing additional materials,

The fourth step of manufacturing fermentation additives fermented at 18 to 22°C for 48 to 52 hours,

The fifth step of manufacturing fermentation additives that are ground with a blender and pulverized,

The sixth step of manufacturing fermentation additives, adding 0.4 to 7 parts by weight of silkworm extract to 100 parts by weight of fermented material,

It is manufactured in the seventh step of manufacturing fermentation additives that are secondary fermentation at 25 to 29°C for 24 to 36 hours,

The silkworm extract is used by immersing the leaves of silkworm in water at 60 to 70°C for 1 to 3 hours,

The mixing weight ratio of carrot juice, raisins, and sugar in the second step of manufacturing the starter is 100:43~53:7~15,

The weight ratio of the strong powder and the aged and pulverized mixture in the fifth step of manufacturing the starter is 100:51 to 60,

The weight ratio of the fermented material in the starter manufacturing step 7, the strong flour, and the mixed liquor aged and pulverized in the starter manufacturing step 4 is 50:85 to 105:51 to 60,

The weight ratio of the strong flour in the starter manufacturing step 9, water, and the material fermented again in the starter manufacturing step 8 is 50:42~57:7~12,

In the 11th step of manufacturing the starter, the weight ratio of the strong powder, water, and the material aged in the 10th step of manufacturing the starter is 200:185 to 220:43 to 53.

In addition, the natural fermented species,

The starter manufacturing step 12 of mixing the material prepared in the starter manufacturing step 11 with water in the strong flour,

The 13th step of manufacturing a starter aged for 2 hours and

It characterized in that it is manufactured by a method comprising a 14th step of producing a starter of mixing water and strong powder with the material aged in the 13th step of manufacturing the starter.

In addition, the weight ratio of the strong flour in the starter manufacturing step 12, water, and the material fermented again in the starter manufacturing step 7 is 50:42~57:7~12,

In the 14th step of manufacturing the starter, the weight ratio of the strong powder, water, and the material aged in the 13th step of manufacturing the starter is 200:185 to 220:43 to 53.

Through the above-described problem solving means, the method of manufacturing smoked duck focaccia of the present invention supplements various nutrients such as protein, fat, vitamins, minerals by applying smoked duck meat and leek to focaccia, which is too carbohydrate-oriented. By doing so, it is possible to achieve a balance in nutritional aspects, while satisfying consumers' preferences with excellent taste and texture, and the best productability while adding ingredients that have not been applied to the existing focaccia such as smoked duck and leek. Not only can it be equipped with, but it can be maintained for a long time, and by applying Korean ingredients to the Western food culture, Focaccia, there are advantages such as being able to contribute to the development of food culture by promoting the expansion of the base of baking products and the expansion of the consumer class.

1 is a flow chart showing a method of manufacturing a smoked duck focaccia according to the present invention.

A preferred embodiment of a method for producing a smoked duck focaccia according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a method of manufacturing a smoked duck focaccia according to the present invention.

As shown in Figure 1, the method for producing smoked duck focaccia according to the present invention is strong flour 2250 parts by weight, raw yeast 60 to 74 parts by weight, sugar 160 to 190 parts by weight, salt 36 to 48 parts by weight, powdered milk 105 to A mixing and kneading step of mixing and kneading 120 parts by weight, 128 to 140 parts by weight of butter, 420 to 480 parts by weight of milk, and 1150 to 1250 parts by weight of water, and a first fermentation step of fermenting at 0 to 6°C for 16 to 20 hours Wow, after applying olive oil all over the top of the iron plate, the first fermented dough is divided into a size of 1400-1550g in weight (separated from the whole dough), and then pushed out after placing it, 20-25 2nd fermentation step of fermenting at ℃ for 20~30 minutes and 1st baking for 5~20 minutes at 190~230℃ in a convection oven, followed by steaming at 180~195℃ for 14~35 minutes. It characterized in that it comprises a step, applying mustard on the baked bread, adding additional ingredients with chopped leek and smoked duck, and an additional baking step of baking for 9 to 15 minutes at 160 to 180°C in a convection oven.

In the mixing and kneading step, it is preferable that gluten is produced as much as possible, and mustard is a generic name made of a sauce made from the fruit or seeds of a conventional mustard, and a commercially available general mustard may be used, and specifically, whole mustard mustard It is preferable to use. As the raw yeast, commercially available raw yeast is used.

In the additional baking step, chopped leek and smoked duck meat are added at a weight ratio of 2:10, but it is preferable to add 1200 parts by weight based on 1500 parts by weight of the first baked material.

After the additional baking step, a cutting step of cutting the finished smoked duck focaccia is provided.

And in the mixing and kneading step, the following natural fermented species can be used to obtain a more excellent flavor, and the method of manufacturing the natural fermented species includes the first step of preparing a starter for heating carrot juice to 45 to 55°C, and heating The second step of starter manufacturing in which raisins and sugar are added to the carrot juice, the third step of starter manufacturing in which a mixture of raisins and sugar is mixed with carrot juice is maintained at 25 to 35°C for 40 to 55 hours, and the aged mixture is used. The fourth step of producing a starter going to a blender, a fifth step of producing a starter that mixes the mixed liquid aged and pulverized in the strong flour, the sixth step of producing a starter fermenting at 32 to 39°C, and the production of the fermented material with a strong flour and the starter It comprises a seventh step of producing a starter for mixing the mixed liquid aged and pulverized in the fourth step, and an eighth step of producing a starter for re-fermenting at 32 to 39°C.

Here, carrot juice is used to juice carrots and remove solids, and for raisins, it is preferable to use general raisins on the market as they are, and it is preferable to omit the pre-washing operation because it reduces the effect of yeast and increases the possibility of spoilage. , It depends on the state of the raisin, so it is not necessarily limited thereto.

Heating the carrot juice in the first step of manufacturing the starter is to prevent side effects caused by bacteria when raisins are added and to facilitate the growth of yeast or the like through an appropriate temperature.

The fermentation effect is increased by grinding and pulverizing the mixed solution aged in the fourth step of manufacturing the starter with a blender, and the degree of pulverization may vary depending on the situation, but it is preferably different depending on the performance of the blender used for general baking. It should be ~7 minutes.

And the mixed weight ratio of carrot juice, raisins, and sugar in the second step of manufacturing the starter is 100:43 to 53:7 to 15.

In addition, the weight ratio of the strong powder and the aged and pulverized mixed liquid in the fifth step of manufacturing the starter is 100:51-60.

In addition, the weight ratio of the fermented material in the starter manufacturing step 7, the strong flour, and the mixed liquor aged and pulverized in the starter manufacturing step 4 is 50:85 to 105:51 to 60.

The fermentation time in the sixth step of manufacturing the starter and the eighth step of manufacturing the starter is 2 to 40 hours.

In addition, the method of manufacturing a natural fermented seed includes a ninth step of producing a starter in which the ingredients re-fermented in the eighth step of producing the starter are mixed with water and a tenth step of aging the starter for two hours, and the It characterized in that it further comprises an eleventh step of producing the starter mixing water and strong powder with the material aged in the tenth step of starter production.

Here, the weight ratio of the strong flour, water in the starter manufacturing step 9, and the material fermented again in the starter manufacturing step 8 is 50:42 to 57:7 to 12.

In the 11th step of manufacturing the starter, the weight ratio of the strong powder, water, and the material aged in the 10th step of manufacturing the starter is 200:185 to 220:43 to 53.

The temperature in the tenth step of manufacturing the starter is preferably set to 25 ~ 35 ℃.

And in the fifth step of manufacturing the starter, 0.2 to 3 parts by weight of the fermentation additive is further added to 100 parts by weight of the material obtained by mixing the mixed liquid aged and pulverized in the strong flour, and the fermentation additive removes the chestnut shell and the chestnut grains are 0.8~ The first step of manufacturing a fermented additive that cuts and separates the chestnut inner shell attached to 1.1mm, the second step of manufacturing a fermented additive that dry the chestnut inner shell with the separated chestnut grain attached at room temperature for 5 to 6 days, and the dried chestnut grain is attached. Add honey and water to the chestnut inner shell and mix, but the weight ratio of chestnut inner shell, honey and water is 10:0.3~3:24~40, and the fermentation additive manufacturing 3rd that mixes the chestnut inner shell after mixing honey and water first. Steps, the fourth step of producing fermented additives fermented at 18 to 22°C for 48 to 52 hours, the fifth step of producing fermented additives that are ground with a blender, and 0.4 to of silkworm extract based on 100 parts by weight of the fermented material It is prepared in the sixth step of preparing fermented additives by adding 7 parts by weight, and the seventh step of producing fermented additives for secondary fermentation at 25 to 29°C for 24 to 36 hours. Here, the silkworm extract is used by immersing the leaves of silkworm in water at 60 to 70°C for 1 to 3 hours.

As described above, in the present invention, in addition to raisins and carrot juice, fermented species using chestnut shells are added in the intermediate process, but the generation of unnecessary microorganisms or toxic substances is controlled through the silkworm extract.

Specifically, by using a chestnut inner shell with 0.8 to 1.1 mm of chestnut grain attached, which was not found in the prior art, a fermentation starter that adds protein to the fermented species and enables strong and stable fermentation is obtained (actually, baking When compared to the use of simply separating the chestnut crust and pulverizing it, the fermentation expansion power is remarkably excellent, and the result of improved stability and formation time of the dough is easily confirmed. Also, since it achieves high volume and has a bright color in a short dough and aging time, the reproducibility of colors by various ingredients is excellent when baking). In addition, the use of silkworm extract in the sixth step of manufacturing the fermentation additive prevents the suppression of unnecessary bacteria in the fermented species and creates a good environment for growth of yeast. There arises a problem that the expiration date of use is missed due to the inhibition of the growth of or the rapid proliferation of unnecessary bacteria.

The natural fermented species, which have undergone the manufacturing process as described above, are prepared in a starter manufacturing step 12 of mixing the ingredients prepared in the starter manufacturing step 11 with water in a strong flour, and a starter manufacturing step 13 that is aged for 2 hours. , The starter manufacturing step 14 of mixing water and strong powder with the material aged in the starter manufacturing step 13 may be further included.

Here, too, the weight ratio of the strong powder, water in the starter production step 12, and the material fermented again in the starter production step 7 is 50:42 ~ 57:7 ~ 12, and the strong powder, water and the above in the starter production step 14 The weight ratio of the material aged in the 13th step of manufacturing the starter is 200:185~220:43~53.

The temperature in the thirteenth step of manufacturing the starter is preferably 25 to 35°C.

Hereinafter, smoked duck focaccia prepared by the method for producing smoked duck focaccia according to the present invention [Example], and commercially available focaccia prepared using meat, specifically sausage topping [Comparative Example 1], and commercially available The result of a sensory evaluation comparing the smoked duck focaccia [Comparative Example 2], which was topped with the same mustard, leek, and smoked duck meat used in the examples and further roasted under the same conditions, will be described.

The smoked duck focaccia produced according to the present invention followed the above manufacturing method as it was, and the mustard used a commercially available whole grain mustard. Change), taste, texture (texture of the upper focaccia with severe deformation), and appearance (color, shape) were scored 1 (very bad), 2 (poor), 3 (medium), 4 (good), 5 (very Good).

The quantitative evaluation of the smoked duck focaccia prepared according to the present invention as shown in Table 1 below obtained excellent results in all items.

Item Example Comparative Example 1 Comparative Example 2 incense 3.9 3.45 3.75 flavor 4.2 3.8 3.45 Texture 4.2 3.35 3.25 Appearance 3.95 3.85 3.8

Through the configuration as described above, the method of manufacturing smoked duck focaccia of the present invention is nutritional by supplementing various nutrients such as protein, fat, vitamins and minerals by applying smoked duck and leek to focaccia that is too carbohydrate-oriented. While it can achieve a balance in noodles, it can satisfy consumers' preferences with excellent taste and texture, and can have the best product quality while adding ingredients that have not been applied to the existing focaccia, such as smoked duck and leek. Not only does it exist, it allows it to be maintained for a long time, and by applying Korean ingredients to the Western food culture, Focaccia, it has the effect of contributing to the development of the food culture by promoting the expansion of the base of baking products and the expansion of the consumer class.

Claims (1)

Strong flour 2250 parts by weight, fresh yeast 60 to 74 parts by weight, sugar 160 to 190 parts by weight, salt 36 to 48 parts by weight, powdered milk 105 to 120 parts by weight, butter 128 to 140 parts by weight, milk 420 to 480 parts by weight, water 1150 Mixing and kneading step of mixing and kneading ~1250 parts by weight,
The first fermentation step of fermenting,
A molding step in which olive oil is applied over the top of the iron plate, and then the dough is divided into 1400 to 1550 g in weight, and then pushed out.
A second fermentation step of fermenting,
A baking step of firing steam at 190~230℃ for 5~20 minutes in a convection oven, followed by a second baking at 180~195℃ for 14~35 minutes,
Applying mustard on toasted bread and adding additional ingredients to put chopped leek and smoked duck meat, and
It includes an additional baking step of baking for 9 to 15 minutes at 160 to 180°C in a convection oven,
In the mixing and kneading step, 23 to 54 parts by weight of natural fermented species are further added,
The natural fermented species,
The first step of manufacturing a starter heating carrot juice to 45~55℃,
The second step of manufacturing a starter in which raisins and sugar are added to the heated carrot juice,
The third step of manufacturing a starter that maintains a mixture of carrot juice with raisins and sugar at 25 to 35°C for 40 to 55 hours,
The 4th step of manufacturing a starter to grind the aged mixed solution with a blender,
The fifth step of producing a starter mixing the mixed liquid aged and pulverized in the strong flour,
The 6th step of manufacturing a starter fermenting at 32~39℃,
The seventh step of producing a starter, of mixing the fermented material with the strong powder and the mixed liquid aged and pulverized in the fourth step of producing the starter,
The 8th step of manufacturing a starter that is fermented again at 32~39℃,
The 9th step of manufacturing a starter, mixing the ingredients fermented again in the 8th step of manufacturing the starter with water in the strong flour,
The 10th step of manufacturing a starter aged for 2 hours and
It is manufactured by a method comprising a starter manufacturing 11th step of mixing water and strong powder with the material aged in the 10th step of manufacturing the starter,
In the fifth step of manufacturing the starter, 0.2 to 3 parts by weight of the fermentation additive is further added to 100 parts by weight of the material obtained by mixing the mixed liquid aged and pulverized in the strong flour,
The fermentation additives,
The first step of manufacturing fermentation additives, in which the outer shell of chestnuts is removed and the inner shells of chestnuts with 0.8 to 1.1 mm attached chestnuts are cut and separated.
The second step of manufacturing fermentation additives in which the chestnut inner shell with separated chestnut grains is dried at room temperature for 5 to 6 days,
Add honey and water to the chestnut inner shell to which the dried chestnut kernels are attached, but mix the chestnut inner shell, honey, and water in a weight ratio of 10:0.3~3:24~40. Fermentation in which honey and water are first mixed and then the chestnut inner shell is mixed. The third step of manufacturing additional materials,
The fourth step of manufacturing fermentation additives fermented at 18 to 22°C for 48 to 52 hours,
The fifth step of manufacturing fermentation additives that are ground with a blender,
The sixth step of manufacturing fermentation additives, adding 0.4 to 7 parts by weight of silk grass extract to 100 parts by weight of fermented material,
It is manufactured in the seventh step of manufacturing fermentation additives that are secondary fermentation at 25 to 29°C for 24 to 36 hours,
The silkworm extract is used by immersing the leaves of silkworm in water at 60 to 70°C for 1 to 3 hours,
The mixing weight ratio of carrot juice, raisins, and sugar in the second step of manufacturing the starter is 100:43~53:7~15,
The weight ratio of the strong powder and the aged and pulverized mixed liquid in the fifth step of manufacturing the starter is 100:51 to 60,
The weight ratio of the fermented material in the starter manufacturing step 7, the strong flour, and the mixed liquor aged and pulverized in the starter manufacturing step 4 is 50:85 to 105:51 to 60,
The weight ratio of the strong flour in the starter manufacturing step 9, water, and the material fermented again in the starter manufacturing step 8 is 50:42~57:7~12,
In the 11th step of manufacturing the starter, the weight ratio of the strong powder, water, and the material aged in the 10th step of manufacturing the starter is 200:185 to 220:43 to 53.
Manufacturing method of smoked duck focaccia

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