KR102356716B1 - Preparation method of confectionery or bakery products and thoerof - Google Patents

Abstract

The present invention is a dough manufacturing step of preparing a dough by mixing flour, baking powder, sugar, salt, butter and figs, in a resting step and in the resting step, in which the dough is aged for a predetermined time at a temperature condition of 2 to 7 ° C. It relates to a method for producing baked goods containing figs, including a heating step, wherein the obtained dough is heated at 160 to 195 ° C. for 10 to 30 minutes. It has excellent pharmacological efficacy, and has excellent flavor and texture.

Description

Manufacturing method of confectionery and bakery products containing figs {Preparation method of confectionery or bakery products and thoerof}

The present invention relates to a method for manufacturing a baked goods containing figs, and more particularly, to a method for manufacturing baked goods containing figs containing figs to have excellent nutritional efficacy and excellent flavor and texture. will be.

Baked food is a dough made with flour, salt, water, yeast, etc. with various foods such as chocolate and fruit added to it and baked by heating. food that is consumed as

In the case of Korea, rice made from rice was the staple food, but as modern life becomes more and more busy and complicated, confectionery and baked goods have recently become mainstream. emerging as food.

In addition, while foods that have simply modified the shape, shape, and decoration of confectionery and baked goods have been released in the past, recently, as consumers' tendency has shifted to health, they contain harmful chemicals or contain useful ingredients through processing. Instead of using reduced ingredients, foods that use natural, health-oriented ingredients are being developed.

As an example, Korean Patent Registration No. 1521230 discloses bread using whole wheat flour and its manufacturing method. By using whole wheat flour instead of general white wheat flour, the content of minerals, vitamins, dietary fiber, etc. A technology for producing soft and chewy baked goods by improving efficacy and at the same time preventing a decrease in viscoelasticity due to the use of whole wheat flour is proposed.

As another example, Korean Patent No. 1559858 discloses a composition for confectionery and baking using grains, and uses grains such as white rice, rice bran, sloth barley, and barley malt instead of wheat flour to lower the gluten content, enhance flavor, and nutritionally to present an excellent composition for confectionery and baking.

On the other hand, figs are fruits that do not bloom and produce fruits. They contain a large amount of vitamins, minerals, and ficin, a proteolytic enzyme, and are known to be effective in promoting digestion, poisoning and poisoning. These figs have a unique flavor and are used as an ingredient in various dishes including bread and confectionery.

However, when figs are used as ingredients for dishes such as bread or confectionery, long-term storage of food is difficult due to figs, and when figs are processed and used for long-term storage, useful components of figs are destroyed and There was a problem that it was difficult to obtain nutritional efficacy.

Registered Patent No. 10-1521230 (Registered on May 12, 2015) Registered Patent No. 10-1559858 (Registered on Oct. 6, 2015)

In the present invention, nutritional efficacy is improved by figs, and it is an object of the present invention to provide a method for manufacturing a baked goods containing figs having excellent flavor and texture.

The manufacturing method of the confectionery and baked goods according to an embodiment of the present invention for achieving the object as described above, the dough manufacturing step of preparing a dough by mixing flour, baking powder, sugar, salt, butter, figs and auxiliary materials ; A resting step of aging the dough for a predetermined time at a temperature condition of 2-7°C; and heating the dough obtained in the resting step at 160 to 195° C. for 10 to 30 minutes.

The auxiliary material is preferably at least one selected from the group consisting of starch syrup, egg, chocolate, cocoa powder, lemon juice, rum and milk, and the fig is a fig powder obtained by grinding freeze-dried figs, hot air drying It is preferably at least one of fig chips and figs obtained by aging a mixture of figs and sugar.

In addition, the fig powder, freezing the fig at -90 ~ -50 ℃, freezing step; Cutting the frozen figs to a thickness of 0.1-0.3 cm, cutting step; Freezing the cut figs under reduced pressure to remove moisture, freeze-drying; And pulverizing the dried figs obtained in the freeze-drying step, grinding step; can be obtained through.

In addition, the baked goods may be cookies, madeleines, muffins, scones, financiers, pounds or dacquoise.

The baked goods manufactured according to the manufacturing method of the baked goods containing figs of the present invention contain figs, and thus have excellent nutritional efficacy and excellent flavor and texture.

In addition, it is possible to minimize the destruction of nutrients in figs during fig processing, and even if figs are used, the storage period of baked goods is not shortened.

Before describing in detail through preferred embodiments of the present invention, terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention and should be interpreted as a concept.

Throughout this specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Hereinafter, an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modified forms of the contents described herein within the scope of the present invention.

The present invention relates to a method for manufacturing a baked goods containing figs, and when manufacturing baked goods, figs are included to improve the nutritional efficacy of the food as well as improve the texture and flavor, thereby increasing consumer preference. there are advantages to

In addition, by using processed figs, problems such as shortening the storage period due to figs can be prevented, and destruction of active ingredients in figs that may occur during processing is minimized, so that the useful effect of figs can be maximized.

Specifically, the method of manufacturing a baked goods containing figs of the present invention includes a dough manufacturing step of preparing a dough by mixing flour, baking powder, sugar, salt, butter, figs and auxiliary materials; a resting step of aging the dough for a predetermined time at a temperature condition of 2 to 7°C; and a heating step of heating the dough obtained in the resting step at 160 to 195° C. for 10 to 30 minutes.

The dough manufacturing step is a step of preparing a dough by mixing flour, baking powder, sugar, salt, butter, figs and auxiliary materials, and the auxiliary materials include starch syrup, eggs, chocolate, cocoa powder, lemon juice, rum and milk. At least one selected from the group consisting of may be included, and may be appropriately selected and used according to the type of baked goods.

The fig may include at least any one or more of fig powder obtained by pulverizing freeze-dried figs, fig chips obtained by hot air drying, and figs obtained by aging a mixture of figs and sugar, preferably, fig powder and figs Chips may be included, or fig powder and fig fruits may be included.

The dough manufacturing step is a first step of mixing and sieving powdery substances such as flour, baking powder, sugar, salt, fig powder, etc. to prepare a uniform powder mixture, butter in the powder mixture, lemon juice, rum, milk It can be carried out by dividing into two steps of the second step of preparing a dough by mixing, etc., and when fig chips or figs are included, the third step of mixing fig chips or figs and fruits with the dough obtained in the second step Dough can be manufactured through.

In the field of confectionery and baking, the ingredients must be evenly distributed over the entire area of the dough so that defects do not occur in the form or taste of baked goods and food of uniform quality can be formed. It is preferable to prepare a dough by first mixing the ingredients, and then mixing the liquid ingredients therein.

For example, in the case of making Madeleine, flour, baking powder, fig powder, sugar and salt are mixed and sieved to prepare a uniform powder mixture, and then eggs, melted butter, starch syrup and lemon juice are mixed with it. The first dough may be prepared, and further fig chips may be further added and mixed to prepare a final fig dough.

It is also possible to add figs and fruits instead of fig chips to the primary dough when making Madeleine. For figs and fruits, washed figs and sugar are mixed in a weight ratio of 1: 0.5-1.1 and aged at a temperature of 5-23 ° C. for at least 5 months. It can be obtained by extracting only the liquid component from the obtained aged mixture.

At this time, since figs have little moisture and a lot of sugar, they do not spoil easily even if the content of sugar is reduced. On the contrary, if the content of sugar increases, the flavor of figs and greens may be deteriorated due to excessive sweetness, so the weight ratio of figs and sugar A 1: It is more preferable to mix and ripen in a ratio of 0.5 to 0.7.

On the other hand, the dough obtained through the dough preparation step, based on 100 parts by weight of wheat flour, 1.0-5.5 parts by weight of baking powder, 15-110 parts by weight of sugar, 0.5-8.5 parts by weight of salt, 50-140 parts by weight of butter, fig 28- 45 parts by weight and 50 to 250 parts by weight of auxiliary materials may be included, and ingredients having an appropriate weight selected from the above weight range may be mixed and used according to the type of baked goods.

Flour forms the skeleton of baked goods through gluten bonding and plays a major role in providing the chewy or crispy texture of baked goods. can

Baking powder is added to inflate the dough and provides flavor. When added in a small amount, the dough does not rise sufficiently, resulting in deterioration of texture and flavor. Since its own bitter taste and flavor are reduced, it is preferable to be included within the above-mentioned weight range.

Sugar is a sweetener added to impart sweetness to baked goods. If the content of sugar is excessively low, the sweetness is insufficient and the flavor of baked goods is reduced. Since it may be difficult, it is preferable to be included within the above-mentioned weight range.

Salt is added to increase the sweetness of sugar and to enhance the overall flavor of baked goods. When included in a small amount, the flavor enhancement effect by salt is insignificant, and when included in excess, the additional flavor enhancement effect is insignificant. However, because salt tastes salty, there is a problem in that the taste of baked goods is rather deteriorated, so it is preferable to be included within the above-described weight range.

Butter is added to make the texture of baked goods soft and moist, and to enhance the taste of baked goods by imparting a deep, fragrant flavor. If the content of is excessive, it is not easy to maintain the shape of the finally manufactured confectionery and baked goods, as well as being oily as a whole and unpleasant when consumed, it is preferable to be included within the above-mentioned weight range.

Sub-ingredients are materials that can be appropriately selected and added to improve the texture or flavor of baked goods, and at least one or more is selected from the group consisting of starch syrup, eggs, chocolate, cocoa powder, lemon juice, rum and milk. It may be included, and if the content of the auxiliary material is excessively small or large, it may be difficult to form a baked goods having a desired texture or may have poor texture or flavor, so it is preferably included within the above-described weight range.

Figs are added to improve the flavor and texture while improving the nutritional efficacy of baked goods, and may be included in the form of fig powder or fig chips, and it is also possible to include both powder and chips.

At this time, when the content of figs is less than 28 parts by weight based on 100 parts by weight of wheat flour, the flavor of figs is insignificant and there is almost no flavor enhancing effect, and when it exceeds 45 parts by weight, the content of figs is excessive and is formed by wheat flour Since the shape of the food is easily destroyed, or the flavor of figs is excessive and there is a problem that the flavor is rather deteriorated, it is preferable to be included within the above-described weight range.

In order to further improve the texture and flavor enhancement effect of figs, it is preferable that both fig powder and fig chips are included, and in this case, it is more preferable that the fig powder and fig chips are included in a weight ratio of 1: 0.1 to 0.2. , When the content of fig chips to fig powder is less than 0.1 weight ratio, the effect of improving the texture is insignificant, and when it exceeds 0.2 weight ratio, the content of fig chips is excessive and the baked goods can be easily broken. preferably included.

In addition, in the case of Madeleine, figs and fruits may be included instead of fig chips, and the content of figs and fruits for fig powder may be added to be the same as the content of fig chips.

The fig powder may be obtained by pulverizing freeze-dried figs, and fig chips may be obtained by hot air drying figs.

Specifically, fig powder, freezing the fig at -90 ~ -50 ℃, freezing step; Cutting the frozen figs to a thickness of 0.1-0.3 cm, cutting step; Freezing the cut figs under reduced pressure to remove moisture, freeze-drying; And pulverizing the dried figs obtained in the freeze-drying step, grinding step; can be obtained through.

In this way, since the figs are cut to a predetermined size and freeze-drying is carried out in the form of a slice, the entire area of the fig is dried uniformly, and a more rapid freeze-drying process is possible. Therefore, the manufacturing process is performed more efficiently, the quality of the fig powder, which is the final food, is excellent, and there is an advantage in that it is possible to obtain a fig powder of uniform quality.

First, since figs are not easy to be processed into slices due to their soft flesh, this step is performed to make processing in the cutting step easier by changing the shape of the flesh through the freezing step to make it easier. It can be carried out by rapid cooling at 90 ~ -50 ℃ for 2 ~ 5 hours.

Next, the cutting step is a step of cutting the frozen fig to form a fig slice, and it can be cut so that the thickness of the fig slice is 0.1-0.3cm. At this time, if the thickness is less than 0.1cm, it is difficult to handle and the manufacturing process becomes cumbersome. It is preferable to cut the figs so that it has the above-mentioned range.

Next, a freeze-drying step is performed, in which the slice-processed fig is reduced by reducing the pressure of 0.1 to 0.8 torr in the temperature range of -45 to -20 ℃ to sublimate the moisture contained in the fig to remove the fig This is the drying step.

At this stage, the temperature and pressure range minimizes the destruction of nutritional components contained in figs, prevents oxidation and spoilage when stored in a freeze-dried state, and nutritional components when used as an ingredient in baked goods. It is the optimum temperature and pressure condition to prevent deterioration of flavor while increasing the preservation rate.

In particular, in the present invention, since the skin of figs containing various nutrients and a large amount of fiber is also used together, the skin, the endothelium, and the pulp part located inside the endothelium having different tissue types have a uniform moisture content. The figs are freeze-dried under one freeze-drying condition.

When freeze-drying, when the temperature is less than -45 ° C or the pressure is less than 0.1 torr, the vaporization proceeds rapidly, so that each area of figs with different tissue types has different moisture content. There may be a problem in that the texture or flavor of the baked goods are deteriorated.

On the other hand, if the temperature exceeds -20℃ or the pressure exceeds 0.8 torr during freeze-drying, it may take an excessive amount of time until the figs are sufficiently dried, and the processing time becomes longer, resulting in loss of nutrients in figs or A problem of destruction and discoloration may occur, and since the surface is dried but the inside is processed in a non-dried state, it may be difficult to powder.

By going through this freeze-drying step, the moisture content of the slice-processed fig is adjusted to 1-3 wt%, and as the moisture content of the fig is lowered in this way, there is an advantage in that the storage period of figs that have undergone the freeze-drying process is prolonged, It has the advantage of being able to improve the quality of fig powder because it is easy to control the particle size in the grinding step.

Thereafter, the grinding step is performed, in this step, the process of pulverizing the previously freeze-dried fig slices so that the particle size of the fig powder has a size of 120-200 mesh is performed.

If the particle size of the fig powder is less than 120 mesh, the particle size of the powder is excessively large, and when eating baked goods, the fig powder may cause a greasy feeling. If the particle size of the fig powder exceeds 200 mesh, It is preferable that the fig powder be formed to have the above-mentioned particle size because fig powder is agglomerated during dough preparation to change the shape of the baked goods and to reduce flavor and texture.

On the other hand, fig chips are obtained by hot air drying figs, and there is a difference in moisture content between the surface and the inside, so it is added to improve the texture.

Specifically, hot air drying may be performed by drying figs sliced to a size of 0.1 to 1.0 cm in a temperature range of 50 to 65° C. for 15 to 28 hours so that the moisture content of the fig slice is 25 to 35 wt%.

At this time, if the temperature is too high or the hot air drying time is excessively long, the moisture content of the fig is excessively reduced, so that the chewy texture inside the fig does not remain and it is implemented as a crispy texture, making it difficult to form fig chips.

On the other hand, if the temperature is too low, the drying time is relatively long and the flavor of the fig chips is weakened, and the nutritional components of the fig chips are destroyed and the nutritional effect may be reduced. desirable.

Thereafter, the hot air dried fig slices may be used as fig chips as they are, or may be cut and used in the form of fig chips having a particle size of 0.5 to 1.5 cm if necessary.

Fig chips manufactured using this method have the advantage of excellent texture, but high moisture content may cause problems such as easily decay or mold. Accordingly, in order to prevent this problem and increase storage, the process of pre-treating the fig slices before hot air drying is performed may be additionally performed as needed.

This pre-treatment process is a step of immersing a fig slice in an antioxidant coating solution or spraying an antioxidant coating solution on the surface of the fig slice to form an antioxidant coating solution layer on the surface of the fig slice. After this step, the hot air drying process is performed, An antioxidant coating layer is formed to prevent decay of fig slices.

The antioxidant coating solution used in the pretreatment process may be an aqueous vitamin C solution, preferably an aqueous vitamin C solution containing vitamin C at a concentration of 3 to 8 wt%. When the concentration of vitamin C in the antioxidant coating solution is less than 3 wt%, the anti-corruption effect by the antioxidant coating layer is insignificant. Therefore, it is preferable to use an aqueous solution of vitamin C having the above concentration as the antioxidant coating solution.

On the other hand, the dough prepared through the above-mentioned dough manufacturing step goes through a resting step that is aged for a predetermined time. In this step, a gluten bond is formed to strengthen the bonding force of the dough itself, and pores for forming a unique texture are formed inside. is formed

The aging in the resting step may be a step of aging the dough by leaving it to stand for a predetermined time at a temperature of 2 to 7°C, and the settling time is not particularly limited because it is different for each confectionery and baked goods.

Next, a heating step is performed, in which the dough obtained through the resting step is heated at 160 to 195° C. for 10 to 30 minutes.

Specifically, such a heating step may be performed in an oven, and if the temperature or time conditions are out of the above-described ranges, it may be difficult to implement a desired texture, texture, shape, and flavor. Heating is preferably carried out.

In addition, a multi-stage heating method may be applied as needed, for example, heating at 195 to 185° C. for 2 to 8 minutes, and heating at 160 to 180° C. for 8 to 22 minutes may be applied.

The baked goods manufactured through these steps may be madeleines, muffins, scones, financiers, pounds, or daquas.

Hereinafter, specific actions and effects of the present invention will be described through an embodiment of the present invention. However, this is presented as a preferred example of the present invention, and the scope of the present invention is not limited according to the embodiments.

[ production example ]

Fig Powder Preparation

The figs washed in running water were rapidly cooled at -70°C for 3 hours, cut into slices with a thickness of 0.1 to 0.3cm, and then freeze-dried at -38°C and 0.5 torr. The moisture content of the freeze-dried figs was 2.2 wt%, and fig powder was prepared by grinding these freeze-dried figs to have a particle size of 140-160 mesh.

Fig Chips Preparation

The figs washed in running water were cut into 0.5-1.0 cm thick slices, dried in hot air at 55° C. for 24 hours, and then cut to have a size of 0.5 to 1.5 cm to prepare fig chips. At this time, the moisture content of the fig chips was measured to be 32 wt%.

FIG Madeleine Produce

Prepare the mixed powder by mixing 200g soft flour, 5g baking powder, 100g sugar, 1g salt, and 60g fig powder and sieving to prepare a mixed powder, then mix 190g egg, 200g melted butter and 100g starch syrup to make the first dough The final dough was prepared by mixing 10 g of fig chips.

Put the dough prepared in this way in a refrigerator at 4°C to ripen for 1 hour, put it in a mold, and heat it in an oven preheated to 190°C for 5 minutes, lower the temperature and heat it at 170°C for 10 minutes, then take it out of the oven and take it out naturally. The fig madeleines were prepared by cooling.

[ Experimental example One]

Prepare fig madeleine using the same method as in Preparation Example, but by changing the contents of fig powder and fig chips with respect to 100 parts by weight of soft flour (wheat flour), and perform sensory evaluation for each sample and display the results 1 is described.

The sensory evaluation was conducted for 20 panelists in their 20s and 40s, and was performed using a 10-point scale from 1 (very bad) to 10 (very good) for taste, aroma, texture, and overall preference. , the average value is shown in Table 1.

Sample 1-1 Sample 1-2 Samples 1-3 Samples 1-4 Samples 1-5 material content
(parts by weight) fig powder 22.0 25.0 30.0 38.0 41.0 fig chips 4.0 4.0 5.0 6.0 6.0 Total fig content 26.0 29.0 35.0 44.0 47.0 sensory evaluation taste 6.2 8.8 9.4 9.5 7.2 incense 6.8 9.0 9.5 9.8 9.5 texture 6.7 9.2 9.7 9.5 7.0 Comprehensive symbol map 6.5 9.1 9.5 9.6 8.2

Referring to the experimental results, in the case of Sample 1-1, it was evaluated that the sensory evaluation results were average in all items, and in the case of Samples 1-2 to 1-4, it was confirmed that excellent evaluation was received in all items. In the case of samples 1-5, although the flavor was excellent, it was confirmed that they received relatively low evaluations in terms of taste, texture, and overall preference.

In the case of Sample 1-1, the total fig content was small, so it was judged that the taste and flavor of the figs in Madeleine were insignificant, so it was judged that Sample 1-5 had excellent flavor due to the high content of figs. It is judged that it received a low score in the taste category because it did not feel the flavor of It was not felt and the texture was evaluated as bad.

On the other hand, in the case of Samples 1-2 and 1-4, the content of figs was appropriate and they were evaluated to be excellent in taste, aroma, and texture, and in terms of overall preference, they were significantly superior to Samples 1-1 and 1-5. You can check that you have been evaluated.

From these experimental results, it was confirmed that the content of total figs is preferably 28 to 45 parts by weight with respect to 100 parts by weight of wheat flour when manufacturing confectionery and baked goods.

[ Experimental example 2]

Prepare fig powder in the same manner as in Preparation Example, but by changing the freeze-drying temperature as shown in Table 2 when preparing fig powder, put each sample powder in a separate airtight container, store at room temperature for 2 weeks, discoloration, agglomeration, It was evaluated whether a problem such as mold generation did not occur and good storage properties were maintained, and the results are shown in Table 2.

In addition, the freeze-dried fig slices were powdered under the same process conditions, and whether it was formed into a powder having a uniform particle size as a whole, and the results are described together in Table 2.

Sample 2-1 Sample 2-2 Sample 2-3 Sample 2-4 Sample 2-5 Sample 2-6 Temperature (℃) -47 -44 -38 -30 -21 -18 Storage (2 weeks) error Good Good Good Good error Ease of powdering Good Good Good Good Good error

Referring to the experimental results, in the case of Sample 2-1, it was confirmed that agglomeration and mold were generated when stored at room temperature for 2 weeks, and thus storage properties were poor. It was confirmed that the quality of the fig powder was deteriorated because the particles were pulverized to a non-uniform size.

This result is confirmed to be a problem that occurs because the entire area of the fig slice is not dried evenly or insufficiently dried because the temperature during freeze drying is too high or too low, and in the case of Samples 2-2 to 2-5 Without these problems, it was found that the storage properties were excellent and the powdering was performed well.

From these results, it was confirmed that the freeze-drying temperature is preferably carried out within the range of -45 ~ -20 ℃ in order to improve the quality of the powder while increasing the storage properties of the fig powder.

[ Experimental example 3]

Fig chips were prepared using the same method as in Preparation Example, but fig chips prepared by hot air drying of fig slices immersed in an aqueous vitamin C solution at the concentration shown in Table 3 for 1 second during fig chip production, and fig chips that were not subjected to such pretreatment The fig chips (control group) were evaluated for taste and storability. For taste evaluation, sensory evaluation of the taste of fig chips was performed using the same method as in Experimental Example 1, and sensory evaluation on storage properties of fig chips was performed using the same method as in Experimental Example 2.

control Sample 3-1 Sample 3-2 Sample 3-3 Sample 3-4 Sample 3-5 Concentration of aqueous vitamin C solution (wt%) preprocessing X 2 4 5 7 9 sensory evaluation taste 8.9 9.2 9.6 9.8 9.4 5.3 Zhejiang 2 weeks Good Good Good Good Good Good 3 weeks Good Good Good Good Good Good 4 weeks error error Good Good Good Good 5 weeks error error Good Good Good Good

Referring to the experimental results, in the case of the control group and sample 3-1 that were not pre-treated, it was confirmed that the storage properties were good up to 3 weeks after preparation, and mold was confirmed from the 4th week.

On the other hand, in the case of Samples 3-2 to Sample 3-5, it was confirmed that good storage properties were exhibited without problems such as discoloration, odor, and mold growth even after 5 weeks of storage, and in particular, in the case of Samples 3-2 to Sample 3-4, The taste was also evaluated as excellent.

In the case of Sample 3-5, the storage property was good, but the amount of vitamin C contained in the antioxidant coating layer was high, so it was evaluated that the sour taste was excessive, which spoils the flavor of the fig, and the taste was not good.

Therefore, it was confirmed that it is preferable to undergo a pretreatment step using an aqueous vitamin C solution to extend the storage period of fig chips. It was found that it is more preferable to use ~8 wt%.

The present invention is not limited to the specific embodiments and descriptions described above, and without departing from the gist of the present invention claimed in the claims, any person skilled in the art to which the invention pertains can implement various modifications and such modifications shall fall within the protection scope of the present invention.

Claims (5)

Based on 100 parts by weight of wheat flour, 1.0-5.5 parts by weight of baking powder, 15-110 parts by weight of sugar, 0.5-8.5 parts by weight of salt, 50-140 parts by weight of butter, 28-45 parts by weight of figs, and 50-250 parts by weight of auxiliary materials are mixed. To prepare a dough, dough manufacturing step;
A resting step of aging the dough for a predetermined time at a temperature condition of 2-7°C; and
Including a; heating step of heating the dough obtained in the resting step at 160 ~ 195 ℃ for 10 ~ 30 minutes,
The fig is a fig powder obtained by pulverizing a fig containing a lyophilized outer skin and fig chips obtained by hot air drying,
The fig powder, a freezing step of freezing the fig at -90 ~ -50 ℃; Cutting step of cutting so that the thickness of the frozen fig is 0.1-0.3 cm; Freezing the cut figs under reduced pressure of 0.1 to 0.8 torr in a temperature range of -45 to -20°C, and removing moisture so that the moisture content is 1-3 wt%; and a grinding step of pulverizing the dried figs obtained in the freeze-drying step to a size of 120 to 200 mesh;
The fig chip, after forming an antioxidant coating layer using a vitamin C aqueous solution on figs sliced to a size of 0.1 to 1.0 cm, is dried for 15 to 28 hours at a temperature range of 50 to 65 ° C. Water content of fig slices It is characterized in that so that it is 25 to 35 wt%, a method for producing a baked goods containing figs. The method of claim 1,
The auxiliary material, starch syrup, egg, chocolate, cocoa powder, lemon juice, rum and milk, characterized in that at least any one or more selected from the group consisting of, a method of manufacturing a baked goods containing figs. delete delete The method of claim 1,
The baked goods are cookies, madeleines, muffins, scones, financiers, pound or dacquoise, a method of manufacturing baked goods containing figs, characterized in that.