KR102420623B1 - Rolling pound bread containing fruit kernels and manufacturing method thereof - Google Patents

Abstract

Some embodiments of the present invention provide a preparation method of rolling pound bread, which comprises the steps of: preparing a base dough; spreading the base dough thinly to form base sheet; evenly placing inner topping on a top surface of the base sheet; rolling the inner topping-placed base sheet in one direction to form a cylindrical pound dough; inserting the pound dough into a cuboid baking mold with a top plane opened; baking the pound dough inserted into the baking mold in an oven to form a body part of the pound bread; forming a ripple jam layer on a top surface of the body part of the pound bread; forming a fresh cream line to be extended from a central area of the body part of the pound bread on the ripple jam layer in a direction of a major axis of the body part of the pound bread; and placing upper topping on the ripple jam layer and the fresh cream line. Accordingly, taste balance and harmony between inner topping and upper topping of the rolling pound bread can be maintained and conditions for distribution and storage are eased.

Description

Rolling pound bread containing fruit kernels and manufacturing method thereof

The present invention relates to pound bread, and more particularly, to a rolling pound bread containing fruit kernels and a method for manufacturing the same.

Conventional pound bread, which is prepared by mixing flour, egg, sugar, and butter in the traditional 1:1:1:1 mixing ratio, has a unique stiff texture with little elasticity, so it is difficult to swallow when eating. there was.

Registered Patent Publication No. 10-1683606 (pound cake including earl gray and persimmon and its manufacturing method) uses whole wheat flour, but uses a warm meringue method that separates the whites and yolks and mixes the whites with sugar. Despite this, it has a moist and soft feel, and Korea Patent Publication No. 10-2036176 (Manufacturing method of a pound cake) discloses 124 parts by weight of butter with bitter, 1.2 to 1.4 parts by weight of salt and 114 to 115 parts by weight of sugar. After adding, mix at a speed of 200±30 rpm, loosen 124 to 126 parts by weight of whole eggs using a whipper, mix while adding 5 times, and add canola oil 9.2 to 9.4 parts by weight, starch syrup 15 to 16 After adding and mixing parts by weight, 2.5 to 2.7 parts by weight of vanilla extract, and 14 to 15 parts by weight of sour cream, 38 to 39 parts by weight of balm dice, 15 to 16 parts by weight of rum, and 38 to 39 parts by weight of pre-treated figs are added to the raw material. After mixing, 21 to 22 parts by weight of almond powder, 124 to 126 parts by weight of soft flour, and 3.2 to 3.4 parts by weight of baking powder are mixed and added to the raw material while sieving to mix to prepare a dough, and fill the pound mold with the dough After pouring, spray water on the top of the dough, put it in the oven, bake for 20 to 25 minutes at 180°C on top and 200°C on the bottom. Bake to make a pound, mix 30 parts by weight of water, 90 parts by weight of sugar, 15 parts by weight of honey, 30 parts by weight of starch syrup, and 1.5 parts by weight of salt, and boil it. Although it is starting to manufacture a pound cake with a moist texture by decorating the roasted nuts evenly on the pound, it is unsatisfactory in the harmony with the unique taste of the pound bread, the manufacturing process is cumbersome, the baking cost increases, or the storage conditions after baking It has been somewhat insufficient to resolve issues such as the difficulty of

Korean Patent Publication No. 10-1683606 (2016.12.07) Korean Patent Publication No. 10-2036176 (2019.10.24)

The present invention has been devised to solve the above problems, and an object of the present invention is to maintain the taste balance and sense of unity between the inside of the pound bread and the upper topping, but the distribution and storage conditions are more relaxed and the fruit kernels that can be manufactured in an easy way To provide a rolling pound bread and a method for manufacturing the same containing the.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.

Preparing a base dough according to an embodiment of the present invention in order to solve this problem; forming a base sheet by forming the base dough to spread thinly; evenly placing an inner topping on the upper surface of the base sheet; forming a cylindrical pound dough by rolling the base sheet on which the inner topping is placed in one direction; inserting the pound dough into a rectangular parallelepiped baking mold with an open top; forming a body part of the pound bread by opening the pound dough inserted into the baking mold; forming a ripple jam layer on the upper surface of the pound bread body; forming a fresh cream line on the ripple jam layer to extend along the long axis direction of the pound bread body portion in the central region of the pound bread body portion; and placing an upper topping on the ripple jam layer and the fresh cream line.

The inner topping includes at least one or more of frozen fruit, dried fruit, sugary fruit, fruit ripple jam, pectin, and coin chocolate, and the upper topping is characterized in that it includes raw fruit grains.

The inner topping is characterized in that it consists of dried cranberries and the coin chocolate, or consists of sugar blueberries and blueberry ripples, or consists of mango ripples and the pectin.

When the inner topping consists of the dried cranberries and the coin chocolate

The upper topping is composed of raw cranberries and the coin chocolate, and when the inner topping is composed of the sugar blueberry and the blueberry ripple jam, the upper topping is composed of raw blueberries, and the inner topping is the mango ripple jam And when composed of the pectin, the upper topping is characterized in that it consists of raw mango.

The base dough is 30% to 40% by weight of wheat flour, 20% to 30% by weight of milk, 5% to 15% by weight of refined sugar, 5% to 15% by weight of egg white relative to the total weight of the base dough. (卵白) Mixture, 1% to 11% by weight of butter, 1% to 11% by weight of salt and 3% to 13% by weight of other additives.

The egg white mixture comprises 45 wt% to 55 wt% egg white, 15 wt% to 25 wt% cocoa powder, 10 wt% to 20 wt% gelatin, and 10 wt% to 20 wt% relative to the total weight of the egg white mixture Containing papaya extract powder in weight %, the other additives are 20% to 30% by weight of honey, 15% to 25% by weight of olive oil, 15% to 25% by weight of the total weight of the other additives, roasted Garlic powder, 10 wt% to 20 wt% yeast, 5 wt% to 15 wt% vegetable oil and 5 wt% to 15 wt% vanilla bean, the roasted garlic powder is, garlic is roasted with butter It is prepared to include the steps of forming roasted garlic, preparing a hot water butter by boiling butter, and mixing and pulverizing the roasted garlic, the hot water butter, seasoning and condensed milk, wherein the seasoning is onion powder, turmeric It is characterized in that it contains powder, chrysanthemum powder, chlorella powder, herb leaf powder, pepper powder and parsley powder.

According to the present invention, there is provided a rolling pound bread containing fruit kernels that can be manufactured in an easy manner while maintaining the taste balance and sense of unity between the inside and the upper topping of the pound bread, while the distribution and storage conditions are more relaxed and the manufacturing method thereof is provided.

1 is a flowchart schematically illustrating a method of manufacturing a rolling pound bread according to some embodiments of the present invention.
2 to 5 are views illustrating a process sequence in order to explain a method of manufacturing a rolling pound bread according to some embodiments of the present invention.
6 is a view showing an exemplary rolling pound bread manufactured according to some embodiments of the present invention.

Preferred embodiments of the present invention will be described in detail. Advantages and features of the present invention and methods of achieving them will become apparent with reference to the accompanying embodiments. However, the present invention is not limited to the embodiments published below, but may be implemented in various different forms, and only these embodiments make the publication of the present invention complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly specifically defined.

In addition, in this specification, the singular form may also include a plural form unless otherwise specified in the phrase. As used herein, “comprises” and/or “comprising” refers to the presence of one or more other components, steps, operations and/or elements mentioned. or addition is not excluded.

1 is a flowchart schematically illustrating a method of manufacturing a rolling pound bread according to some embodiments of the present invention, and FIGS. 2 to 5 process to explain a method of manufacturing a rolling pound bread according to some embodiments of the present invention The drawings are shown in order, and FIG. 6 is a view showing the rolling pound bread manufactured according to some embodiments of the present invention by way of example.

1 to 6, the manufacturing method of the rolling pound bread includes the steps of preparing the base dough (S10, FIG. 2), and forming the base sheet by forming the base dough to be thinly spread (S20, FIG. 3) , Step of evenly placing the inner topping on the upper surface of the base sheet (S30, Fig. 3), rolling the base sheet on which the inner topping is placed in one direction to form a cylindrical pound dough (S40, Fig. 4) , Inserting the pound dough into a rectangular parallelepiped baking mold with an open upper surface (FIG. 5), opening the pound dough inserted into the baking mold to form a pound bread body (S50), The pound bread body part A ripple jam layer is formed on the upper surface (S60), and a fresh cream line is formed to extend along the long axis direction of the pound bread body part in the central region of the pound bread body part on the ripple jam layer (S70), and the ripple jam layer and It may include the step of completing the rolling pound bread by placing the upper topping on the fresh cream line (S80, FIG. 6).

The inner topping may include at least one of frozen fruit, dried fruit, sugary fruit, fruit ripple jam, pectin, and coin chocolate, and the upper topping may include raw fruit grains.

Specifically, the inner topping may be composed of dried cranberries and the coin chocolate, or composed of sugar blueberries and blueberry ripples, or mango ripples and the pectins.

More specifically, when the inner topping is composed of the dried cranberries and the coin chocolate, the upper topping is composed of raw cranberries and the coin chocolate, and when the inner topping is composed of the sugar blueberry and the blueberry ripple jam, the The upper topping is composed of raw blueberries, and when the inner topping is composed of the mango ripple jam and the pectin, the upper topping is preferably composed of raw mango.

The base dough is a dough comprising wheat flour, refined sugar, butter and milk, and preferably, the base dough contains 20% to 30% by weight of milk based on the total weight of the base dough. More specifically, the base dough is 30% to 40% by weight of wheat flour, 20% to 30% by weight of milk, 5% to 15% by weight of refined sugar, 5% to 15% by weight relative to the total weight of the base dough. It may contain an egg white mixture in an amount of 1 wt% to 11 wt%, a salt in an amount of 1 wt% to 11 wt%, and other additives in an amount of 3 wt% to 13 wt%.

Here, the egg white mixture comprises 45 wt% to 55 wt% egg white, 15 wt% to 25 wt% cocoa powder, 10 wt% to 20 wt% gelatin, and 10 wt% relative to the total weight of the egg white mixture to 20% by weight of papaya extract powder, wherein the other additives are 20% to 30% by weight of honey, 15% to 25% by weight of olive oil, 15% to 25% by weight relative to the total weight of the other additives of roasted garlic powder, 10% to 20% by weight of yeast, 5% to 15% by weight of vegetable oil and 5% to 15% by weight of vanilla bean, The roasted garlic powder includes garlic with butter and It is prepared to include the steps of forming roasted garlic by roasting together; , turmeric powder, baeknyeoncho powder, chlorella powder, herb leaf powder, black pepper powder and parsley powder.

When the above-mentioned inner topping is placed on a sheet processed from the base dough having the above composition and rolled, the fruit juice contained in the inner topping is harmoniously diffused into the base dough, so that an even and rich flavor can be expressed throughout the pound bread. Choose from frozen fruit, dried fruit, sugary fruit, fruit ripple jam, pectin, and coin chocolate as the inner topping, but use raw fruit grains as the top topping, providing users with the luxury and freshness of a pound bread while simultaneously rolling It is possible to increase the ease of storage of the pound dough, and furthermore, by maximizing the sense of unity and harmony between the inner and outer toppings, it is possible to provide consumers with rolling pound bread having a unique identity for each lineup.

In this specification, only a few examples among the various embodiments performed by the present inventors will be described, but the technical spirit of the present invention is not limited or limited thereto, and it is of course that it may be modified and variously implemented by those skilled in the art.

Claims (6)

Preparing the base dough;
forming a base sheet by forming the base dough to spread thinly;
evenly placing an inner topping on the upper surface of the base sheet;
forming a cylindrical pound dough by rolling the base sheet on which the inner topping is placed in one direction;
inserting the pound dough into a rectangular parallelepiped baking mold with an open top;
forming a body part of the pound bread by opening the pound dough inserted into the baking mold;
forming a ripple jam layer on the upper surface of the pound bread body;
forming a whipped cream line so as to extend along the long axis direction of the pound bread body portion in the central region of the pound bread body portion on the ripple jam layer; and
Including; placing an upper topping on the ripple jam layer and the fresh cream line;
The inner topping includes at least one of frozen fruit, dried fruit, sugary fruit, fruit ripple jam, pectin, and coin chocolate, but the upper topping includes raw fruit grains,
When the inner topping consists of dried cranberries and the coin chocolate, or consists of sugar blueberries and blueberry ripples, or consists of mango ripples and the pectin, when the inner topping consists of the dried cranberries and the coin chocolate The upper topping is composed of raw cranberries and the coin chocolate, and when the inner topping is composed of the sugar blueberry and the blueberry ripple jam, the upper topping is composed of raw blueberries, and the inner topping is the mango ripple jam And when it is composed of the pectin, the upper topping is characterized in that it consists of raw mango,
The base dough is 30% to 40% by weight of wheat flour, 20% to 30% by weight of milk, 5% to 15% by weight of refined sugar, 5% to 15% by weight of egg white relative to the total weight of the base dough. (卵白) mixture, 1% to 11% by weight of butter, 1% to 11% by weight of salt and 3% to 13% by weight of other additives,
The egg white mixture comprises 45 wt% to 55 wt% egg white, 15 wt% to 25 wt% cocoa powder, 10 wt% to 20 wt% gelatin, and 10 wt% to 20 wt% relative to the total weight of the egg white mixture Containing papaya extract powder in weight %,
The other additives are 20% to 30% by weight of honey, 15% to 25% by weight of olive oil, 15% to 25% by weight of roasted garlic powder, 10% to 20% by weight relative to the total weight of the other additives of yeast, 5% to 15% by weight of vegetable oil and 5% to 15% by weight of vanilla bean,
The roasted garlic powder comprises the steps of: roasting garlic together with butter to form roasted garlic; preparing a hot water butter by boiling butter; mixing and pulverizing the roasted garlic, the hot water butter, seasoning and condensed milk Prepared to include, the seasoning is a method of producing a rolling pound bread, characterized in that it comprises onion powder, turmeric powder, baeknyeoncho powder, chlorella powder, herb leaf powder, pepper powder and parsley powder.
delete delete delete delete delete

Images