KR102463927B1 - Natural fermented species using Jeju tangerine juice and baking method using the same - Google Patents

Abstract

The present invention provides Danyang six-clove garlic bread. The Danyang six-clove garlic bread comprises: bread containing 100-200 parts by weight of strong flour, 1-3 parts by weight of sugar, 4-6 parts by weight of butter, 2-4 parts by weight of bay salt, 2-4 parts by weight of powdered milk, 2-2.5 parts by weight of a baking improver, 3.5-4 parts by weight of semi-dry yeast, 6-8 parts by weight of eggs, 28-32 parts by weight of natural fermentation species, and 80-85 parts by weight of water; and garlic sauce containing 15-25 parts by weight of sugar, 10-20 parts by weight of mayonnaise, 10-20 parts by weight of fresh cream, 3-7 parts by weight of condensed milk, 3-7 parts by weight of Danyang garlic, 10-15 parts by weight of eggs, and 20-30 parts by weight of butter. The natural fermentation species is formed using tangerine juice from Jeju (Cheonhyehyang and Redhyang). Accordingly, excellent texture and flavor are provided by improving the texture of bread using the natural fermentation species.

Description

Natural fermented species using Jeju tangerine juice and baking method using the same}

The present invention relates to danyangyuk garlic bread, and more particularly, to danyangyuk garlic bread made from a naturally fermented species and a method for manufacturing the same.

Bread is mainly manufactured in the form of kneading with various additives based on wheat flour and baking in an oven, and it is divided into various types of bread depending on the additive and the type of bread.

Although the commonly used garlic bread-based bread has the advantage of being quick and easy to manufacture, it is also recommended as a food to avoid for people with digestive disorders due to gluten, a type of wheat protein, and on the other hand, There is also a voice of criticism as a food that provides the cause of adult diseases such as obesity and cardiovascular disease due to various additives.

Garlic has been applied as a variety of processed foods due to its unique and strong taste and aroma, but most of its forms are limited to seasonings, liquid teas, and pickles. This is because garlic itself is not easy to develop as a processed product due to its strong taste and strong antibacterial action. Therefore, there is a demand for the development of various desserts that can satisfy the various preferences of modern people using garlic, and garlic bread is the most known among them.

Meanwhile, with the development of the bakery industry due to the simplification and westernization of eating habits, the population who eats bread as a staple food is increasing, and the trend of pursuing a healthy life and quality of life along with the improvement of living standards is spreading, the consumption and purchase trend of bread Health-oriented and nature-friendly products are preferred over products containing chemicals harmful to the human body.

Patent Document 1: Republic of Korea Patent Publication No. 10-2021-0019686

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a comfortable garlic bread by successfully developing gluten-decomposing lactic acid bacteria.

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

In order to achieve the above object, the present invention

100-200 parts by weight of bread flour, 1-3 parts by weight of sugar, 4-6 parts by weight of butter, 2-4 parts by weight of sea salt, 2-4 parts by weight of powdered milk, 2-2.5 parts by weight of baking enhancer, 3.5-4 parts by weight of semi dry yeast Bread comprising parts, eggs 6-8 parts by weight, naturally fermented species 28-32 parts by weight, and water 80-85 parts by weight; and

Contains 15-25 parts by weight of sugar, 10-20 parts by weight of mayonnaise, 10-20 parts by weight of fresh cream, 3-7 parts by weight of condensed milk, 3-7 parts by weight of sweet garlic, 10-15 parts by weight of eggs and 20-30 parts by weight of butter. Garlic sauce; Including,

The naturally fermented species provides Danyangyukjang garlic bread, characterized in that it is formed using tangerine juice from Jeju (Cheonhyehyang, Redhyang).

Also, the present invention

80-120 parts by weight of tangerine juice from Jeju (Cheonhye-hyang, Red-hyang), 5-15 parts by weight of honey, and 80-120 parts by weight of wheat flour are mixed, and aged at a temperature of 20-25° C. for 48-60 hours. preparing a; Mixing 80-120 parts by weight of water at 27-30° C. and 80-120 parts by weight of wheat flour with the first aged product, and aging and fermentation at a temperature of 25-30° C. for 24-36 hours to prepare a second aged product ; A third aged product is prepared by mixing 180-220 parts by weight of water and 180-220 parts by weight of wheat flour at a temperature of 5-10° C. for 24-36 hours at a temperature of 5-10° C. by mixing 180-220 parts by weight of water at 27-30° C. step; Preparing the fourth aged product by mixing 380-420 parts by weight of water and 380-420 parts by weight of wheat flour at 27-30°C with the third aged product, and aging and fermentation at a temperature of 25-30°C for 24-36 hours ; 780-820 parts by weight of water and 780-820 parts by weight of wheat flour at 27-30° C. are mixed with the fourth aged product, and the fifth aged product is prepared by fermentation at a low temperature for 24-36 hours at a temperature of 5-10° C. step; Preparing the sixth aged product by mixing 1580-1620 parts by weight of water and 1580-1620 parts by weight of wheat flour at 27-30°C with the fifth aged product, and aging and fermentation at a temperature of 25-30°C for 24-36 hours ; Mixing 3180-3220 parts by weight of water and 3180-3220 parts by weight of wheat flour at 27-30° C. with the sixth aged product, and low-temperature aging fermentation at a temperature of 5-10° C. for 24-36 hours to prepare a seventh aged product step; Mixing 6380-6420 parts by weight of water and 6380-6420 parts by weight of wheat flour at 27-30° C. with the seventh aged product, and aging and fermentation at a temperature of 25-30° C. for 24-36 hours to prepare an eighth aged product ; and mixing 280-320 parts by weight of gluten-decomposing lactic acid bacteria with the eighth aged product; preparing a naturally fermented species comprising;

100-200 parts by weight of bread flour, 1-3 parts by weight of sugar, 4-6 parts by weight of butter, 2-4 parts by weight of sea salt, 2-4 parts by weight of powdered milk, 2-2.5 parts by weight of baking enhancer, 3.5-4 parts by weight of semi dry yeast parts, 6-8 parts by weight of eggs, 28-32 parts by weight of the naturally fermented species prepared above, and 80-85 parts by weight of water in a kneader, mixed at 100-150 rpm for 1-3 minutes, and 3 at 180-230 rpm -mixing for 5 minutes, mixing at 800-1000 rpm for 1-3 minutes to prepare a dough;

forming the dough into a set shape of six garlic bread;

First fermentation of the molded dough at a humidity of 80-90% and a temperature of 5-10°C for 80-100 minutes;

Secondary fermentation of the first fermented dough at a humidity of 70-80% and a temperature of 27-30° C. for 30-40 minutes; and

Cooling the second fermented dough to a temperature of -25-30°C for 50-70 minutes, and cooling it at a temperature of -40-45°C for 20-40 minutes to prepare dough for garlic bread; containing Provided is a method for producing dough for garlic bread with danyangyuk.

Furthermore, the present invention

Preparing by thawing the dough for garlic bread prepared by the above manufacturing method at a temperature of 15-20 ℃;

tertiary fermentation of the thawed dough for 30-40 minutes at a humidity of 70-80% and a temperature of 27-30°C;

Bake the tertiary fermented dough at a temperature of 180-230° C. for 3-5 minutes to prepare bread;

Put 20-30 parts by weight of butter in a pan heated to a temperature of 40-60° C. and melt it. Then, crush the danyang garlic and mix the minced garlic and oligosaccharide in a weight ratio of 7:3, and then 3-7 garlic aged for 1 month. After 5-10 minutes by weight, 15-25 parts by weight of sugar, 10-20 parts by weight of mayonnaise, 10-20 parts by weight of fresh cream, 3-7 parts by weight of condensed milk, and 10-15 parts by weight of eggs are mixed to prepare garlic sauce. and evenly applying the prepared garlic sauce to the surface of the bread prepared above; and

It provides a method for producing danyangyuk jjang garlic bread comprising; baking the bread coated with the garlic sauce at a temperature of 180-230° C. for 15-20 minutes.

Danyang-yuk garlic bread according to the present invention improves the texture of the bread by using a natural fermented species to provide excellent texture and flavor, and by adding garlic sauce to the bread manufactured using the same, it increases consumer's palatability and provides excellent taste and quality. In addition, healthy bread is preferred by health-oriented consumers. In addition, it is easy to digest by decomposing the gluten component contained in wheat flour, and the bread contains a large amount of lactic acid bacteria, which is very helpful for children and the elderly.

1 is a flowchart showing a method of manufacturing danyangyuk clove garlic bread according to an embodiment of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only provided to facilitate understanding of various embodiments. Therefore, the technical spirit is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including ordinal numbers such as first, second, first, second, etc. may be used to describe various elements, but these elements are not limited by the above-described terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In this specification, terms such as 'comprising' or 'having' are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It is to be understood that this does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof. When it is said that an element is 'connected' or 'connected' to another element, it is understood that it may be directly connected or connected to the other element, but other elements may exist in between. it should be On the other hand, when it is mentioned that a certain element is 'directly connected' or 'directly connected' to another element, it should be understood that the other element does not exist in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

The present invention relates to 100-200 parts by weight of strong flour, 1-3 parts by weight of sugar, 4-6 parts by weight of butter, 2-4 parts by weight of sea salt, 2-4 parts by weight of powdered milk, 2-2.5 parts by weight of baking enhancer, 3.5 parts by weight of semi dry yeast. - Bread comprising -4 parts by weight, 6-8 parts by weight of eggs, 28-32 parts by weight of naturally fermented species, and 80-85 parts by weight of water; and 15-25 parts by weight of sugar, 10-20 parts by weight of mayonnaise, 10-20 parts by weight of fresh cream, 3-7 parts by weight of condensed milk, 3-7 parts by weight of sweet garlic, 10-15 parts by weight of eggs, and 20-30 parts by weight of butter. It includes; and the naturally fermented species provides Danyangyukjang garlic bread, characterized in that it is formed using tangerine juice from Jeju (Cheonhyehyang, Redhyang).

Hereinafter, it will be described in detail with respect to the danyangyuk side garlic bread according to the present invention.

The danyangyukjang garlic bread is a garlic bread prepared using danyang garlic, and means that it is manufactured by molding the bread in the form of yukjak garlic.

The bread of the danyangyuk side garlic bread is 100-200 parts by weight of strong flour, 1-3 parts by weight of sugar, 4-6 parts by weight of butter, 2-4 parts by weight of sun-dried salt, 2-4 parts by weight of powdered milk, 2-2.5 parts by weight of bakery improver. , 3.5-4 parts by weight of semi-dry yeast, 6-8 parts by weight of eggs, 28-32 parts by weight of naturally fermented species and 80-85 parts by weight of water, and 140-160 parts by weight of strong flour, 1-2 parts by weight of sugar parts, butter 4-5 parts by weight, sea salt 2.5-3.5 parts by weight, powdered milk 2.5-3.5 parts by weight, bakery improver 2.2-2.3 parts by weight, semi dry yeast 3.7-3.8 parts by weight, eggs 6.5-7.5 parts by weight, naturally fermented species More preferably, it contains 29-31 parts by weight and 82-83 parts by weight of water. The baking improver is generally referred to as an improver, and Nordics and the like may be used. The semi-dry yeast is made from a seed having low temperature resistance, is also called semi-dry yeast, and generally known raw materials may be used.

It is preferable that the bread of the Danyangyukjang garlic bread includes a naturally fermented species, and the naturally fermented species is formed using tangerine juice from Jeju (Cheonhyehyang, Redhyang). The Jeju tangerine may be Cheonhyehyang, Red Hyang, and the like.

The garlic sauce of the Danyangyuk garlic bread is 15-25 parts by weight of sugar, 10-20 parts by weight of mayonnaise, 10-20 parts by weight of fresh cream, 3-7 parts by weight of condensed milk, 3-7 parts by weight of Danyang garlic, 10-15 parts by weight of eggs. parts and butter 20-30 parts by weight, sugar 19-21 parts by weight, mayonnaise 14-16 parts by weight, fresh cream 14-16 parts by weight, condensed milk 4-6 parts by weight, sweet garlic 4-6 parts by weight, More preferably, it contains 12-14 parts by weight of eggs and 23-35 parts by weight of butter. The danyang garlic may be crushed and put into minced garlic, preferably minced garlic and oligosaccharides mixed in a weight ratio of 7:3 and aged for 1 month may be used.

Danyang-yuk garlic bread according to the present invention improves the texture of the bread by using a natural fermented species to provide excellent texture and flavor, and by adding garlic sauce to the bread manufactured using the same, it increases consumer's palatability and provides excellent taste and quality. In addition, healthy bread is preferred by health-oriented consumers.

Also, the present invention

80-120 parts by weight of tangerine juice from Jeju (Cheonhye-hyang, Red-hyang), 5-15 parts by weight of honey, and 80-120 parts by weight of wheat flour are mixed, and aged at a temperature of 20-25° C. for 48-60 hours. preparing a; Mixing 80-120 parts by weight of water at 27-30° C. and 80-120 parts by weight of wheat flour with the first aged product, and aging and fermentation at a temperature of 25-30° C. for 24-36 hours to prepare a second aged product ; A third aged product is prepared by mixing 180-220 parts by weight of water and 180-220 parts by weight of wheat flour at a temperature of 5-10° C. for 24-36 hours at a temperature of 5-10° C. by mixing 180-220 parts by weight of water at 27-30° C. step; Preparing the fourth aged product by mixing 380-420 parts by weight of water and 380-420 parts by weight of wheat flour at 27-30°C with the third aged product, and aging and fermentation at a temperature of 25-30°C for 24-36 hours ; 780-820 parts by weight of water and 780-820 parts by weight of wheat flour at 27-30° C. are mixed with the fourth aged product, and the fifth aged product is prepared by fermentation at a low temperature for 24-36 hours at a temperature of 5-10° C. step; Preparing the sixth aged product by mixing 1580-1620 parts by weight of water and 1580-1620 parts by weight of wheat flour at 27-30°C with the fifth aged product, and aging and fermentation at a temperature of 25-30°C for 24-36 hours ; Mixing 3180-3220 parts by weight of water and 3180-3220 parts by weight of wheat flour at 27-30° C. with the sixth aged product, and low-temperature aging fermentation at a temperature of 5-10° C. for 24-36 hours to prepare a seventh aged product step; Mixing 6380-6420 parts by weight of water and 6380-6420 parts by weight of wheat flour at 27-30° C. with the seventh aged product, and aging and fermentation at a temperature of 25-30° C. for 24-36 hours to prepare an eighth aged product ; and mixing 280-320 parts by weight of gluten-decomposing lactic acid bacteria with the eighth aged product; preparing a naturally fermented species comprising;

100-200 parts by weight of bread flour, 1-3 parts by weight of sugar, 4-6 parts by weight of butter, 2-4 parts by weight of sea salt, 2-4 parts by weight of powdered milk, 2-2.5 parts by weight of baking enhancer, 3.5-4 parts by weight of semi dry yeast parts, 6-8 parts by weight of eggs, 28-32 parts by weight of the naturally fermented species prepared above, and 80-85 parts by weight of water in a kneader, mixed at 100-150 rpm for 1-3 minutes, and 3 at 180-230 rpm -mixing for 5 minutes, mixing at 800-1000 rpm for 1-3 minutes to prepare a dough;

forming the dough into a set shape of six garlic bread;

First fermentation of the molded dough at a humidity of 80-90% and a temperature of 5-10°C for 80-100 minutes;

Secondary fermentation of the first fermented dough at a humidity of 70-80% and a temperature of 27-30° C. for 30-40 minutes; and

Cooling the second fermented dough to a temperature of -25-30°C for 50-70 minutes, and cooling it at a temperature of -40-45°C for 20-40 minutes to prepare dough for garlic bread; containing Provided is a method for producing dough for garlic bread with danyangyuk.

Hereinafter, with reference to the flowchart of FIG. 1, the method of manufacturing the dough for danyangyuk clove garlic bread according to the present invention will be described in detail for each step.

First, the method for producing dough for garlic bread with danyangyuk according to the present invention includes the step of preparing a naturally fermented species, and the step of preparing the naturally fermented species is 80-120 weight of tangerine juice from Jeju (Cheonhyehyang, Redhyang) parts, mixing 5-15 parts by weight of honey and 80-120 parts by weight of wheat flour, and aging at a temperature of 20-25° C. for 48-60 hours to prepare a first aged product; Mixing 80-120 parts by weight of water at 27-30° C. and 80-120 parts by weight of wheat flour with the first aged product, and aging and fermentation at a temperature of 25-30° C. for 24-36 hours to prepare a second aged product ; A third aged product is prepared by mixing 180-220 parts by weight of water and 180-220 parts by weight of wheat flour at a temperature of 5-10° C. for 24-36 hours at a temperature of 5-10° C. by mixing 180-220 parts by weight of water at 27-30° C. step; Preparing the fourth aged product by mixing 380-420 parts by weight of water and 380-420 parts by weight of wheat flour at 27-30°C with the third aged product, and aging and fermentation at a temperature of 25-30°C for 24-36 hours ; 780-820 parts by weight of water and 780-820 parts by weight of wheat flour at 27-30° C. are mixed with the fourth aged product, and the fifth aged product is prepared by fermentation at a low temperature for 24-36 hours at a temperature of 5-10° C. step; Preparing the sixth aged product by mixing 1580-1620 parts by weight of water and 1580-1620 parts by weight of wheat flour at 27-30°C with the fifth aged product, and aging and fermentation at a temperature of 25-30°C for 24-36 hours ; Mixing 3180-3220 parts by weight of water and 3180-3220 parts by weight of wheat flour at 27-30° C. with the sixth aged product, and low-temperature aging fermentation at a temperature of 5-10° C. for 24-36 hours to prepare a seventh aged product step; Mixing 6380-6420 parts by weight of water and 6380-6420 parts by weight of wheat flour at 27-30° C. with the seventh aged product, and aging and fermentation at a temperature of 25-30° C. for 24-36 hours to prepare an eighth aged product ; and mixing 280-320 parts by weight of gluten-decomposing lactic acid bacteria to the eighth aged product.

First, 80-120 parts by weight of tangerine juice from Jeju (Cheonhye-hyang, Red-hyang), 5-15 parts by weight of honey and 80-120 parts by weight of wheat flour are mixed, and aged for 48-60 hours at a temperature of 20-25° C. prepare the aged. Preferably, 90-110 parts by weight of tangerine juice from Jeju (Cheonhye-hyang, Red-hyang), 9-11 parts by weight of honey, and 90-110 parts by weight of wheat flour are mixed, and aged at a temperature of 20-25° C. for 48-60 hours. A first aged product is prepared. First, Jeju (Cheonhye-hyang, Red-hyang) tangerine juice and honey are mixed with wheat flour and aged at a temperature of 20-25℃ for 48-60 hours.

Next, 80-120 parts by weight of water and 80-120 parts by weight of wheat flour at 27-30° C. are mixed with the first aged product, and aged and fermented at a temperature of 25-30° C. for 24-36 hours to obtain a second aged product. manufacture Preferably, the first aged product is mixed with 90-110 parts by weight of water at 27-30°C and 90-110 parts by weight of wheat flour, and the second aged product is aged and fermented at a temperature of 25-30°C for 24-36 hours. to manufacture In the present invention, water at a temperature slightly higher than room temperature is used, and after mixing it is aged and fermented at a temperature of 25-30°C.

Next, 180-220 parts by weight of water and 180-220 parts by weight of wheat flour at 27-30° C. are mixed with the second aged product, and the third aged product is aged and fermented at a low temperature for 24-36 hours at a temperature of 5-10° C. to manufacture Preferably, 190-210 parts by weight of water and 190-210 parts by weight of wheat flour are mixed with the second aged water at 27-30°C, and the third aging is performed by low-temperature aging fermentation at a temperature of 5-10°C for 24-36 hours. make water In the present invention, after aging fermentation at a temperature of 25-30° C., low-temperature aging fermentation is performed. In the rear stage, aging fermentation and low-temperature aging fermentation are repeatedly performed.

Next, 380-420 parts by weight of water and 380-420 parts by weight of wheat flour at 27-30° C. are mixed with the third aged product, and aged and fermented at a temperature of 25-30° C. for 24-36 hours to obtain a fourth aged product. manufacture Preferably, 390-410 parts by weight of water and 390-410 parts by weight of wheat flour at 27-30° C. are mixed with the third aged product, and aged and fermented at a temperature of 25-30° C. for 24-36 hours to obtain the fourth aged product. manufacture

Next, 780-820 parts by weight of water and 780-820 parts by weight of wheat flour at 27-30° C. are mixed with the fourth aged product, and the fifth aged product is fermented at a low temperature for 24-36 hours at a temperature of 5-10° C. to manufacture Preferably, the fourth aged product is mixed with 790-810 parts by weight of water at 27-30°C and 790-810 parts by weight of wheat flour, and the fifth aged product is aged and fermented at a low temperature for 24-36 hours at a temperature of 5-10°C. to manufacture

Next, the fifth aged product was mixed with 1580-1620 parts by weight of water at 27-30°C and 1580-1620 parts by weight of wheat flour, and aged and fermented at a temperature of 25-30°C for 24-36 hours to obtain the sixth aged product. manufacture Preferably, the fifth aged product is mixed with 1590-1610 parts by weight of water at 27-30° C. and 1590-1610 parts by weight of wheat flour, and aged and fermented at a temperature of 25-30° C. for 24-36 hours to obtain the sixth aged product. manufacture

Next, 3180-3220 parts by weight of water and 3180-3220 parts by weight of wheat flour at 27-30° C. are mixed with the sixth aged product, and the 7th aged product is aged and fermented at a low temperature for 24-36 hours at a temperature of 5-10° C. to manufacture Preferably, the sixth aged product is mixed with 3190-3210 parts by weight of water at 27-30°C and 3190-3210 parts by weight of wheat flour, and the seventh aged product is aged and fermented at a low temperature for 24-36 hours at a temperature of 5-10°C. to manufacture

Next, 6380-6420 parts by weight of water and 6380-6420 parts by weight of wheat flour at 27-30° C. were mixed with the seventh aged product, and aged and fermented at a temperature of 25-30° C. for 24-36 hours to obtain the eighth aged product. manufacture Preferably, 6390-6410 parts by weight of water at 27-30° C. and 6390-6410 parts by weight of wheat flour are mixed with the seventh aged product, and aged and fermented at a temperature of 25-30° C. for 24-36 hours to obtain the eighth aged product. manufacture

Next, 280-320 parts by weight of gluten-decomposing lactic acid bacteria are mixed with the eighth aged product. Preferably, 290-310 parts by weight of gluten-decomposing lactic acid bacteria are mixed with the eighth aged product.

Next, the manufacturing method of the dough for garlic bread for sweet yangyuk according to the present invention is 100-200 parts by weight of strong flour, 1-3 parts by weight of sugar, 4-6 parts by weight of butter, 2-4 parts by weight of sea salt, 2-4 parts by weight of powdered milk. , 2-2.5 parts by weight of baking improver, 3.5-4 parts by weight of semi-dried yeast, 6-8 parts by weight of eggs, 28-32 parts by weight of the naturally fermented species prepared above, and 80-85 parts by weight of water in a kneader for 100-150 parts by weight mixing at rpm for 1-3 minutes, mixing at 180-230 rpm for 3-5 minutes, and mixing at 800-1000 rpm for 1-3 minutes to prepare a dough.

In the above step, strong flour, sugar, butter, sea salt, powdered milk, baking improver, semi-dry yeast, egg and water, along with a specific content of the prepared natural fermented species are mixed and kneaded to prepare a dough.

In preparing the dough in the above step, after mixing for 1-3 minutes at a low speed of 100-150 rpm, mixing for 3-5 minutes at a speed slightly higher than the low speed of 180-230 rpm, and finally 800-1000 rpm It is characterized in that the dough is prepared by mixing at high speed for 1-3 minutes. By preparing the dough as described above, it is possible to make the prepared bread more moist and have a chewy texture at the same time.

Next, the method for manufacturing the dough for sweet garlic bread according to the present invention includes the step of forming the dough into a set shape of the garlic bread.

Next, the method for manufacturing the dough for garlic bread for sweet yangyuk according to the present invention includes the step of first fermenting the molded dough at a temperature of 80-90% humidity and 5-10° C. for 80-100 minutes.

In this step, the dough is first fermented at high humidity and low temperature for 80-100 minutes.

Next, the method for preparing dough for garlic bread for sweet yangyuk according to the present invention includes the step of secondarily fermenting the first fermented dough at a humidity of 70-80% and a temperature of 27-30° C. for 30-40 minutes.

In this step, secondary fermentation is carried out for 30-40 minutes at moderate humidity and a temperature slightly higher than room temperature.

Next, in the method for producing dough for danyangyuk garlic bread according to the present invention, the second fermented dough is cooled to a temperature of -25-30 ° C for 50-70 minutes, and 20-40 at a temperature of -40-45 ° C. Cooling for minutes includes the step of preparing dough for garlic bread.

In the above step, the secondary dough is cooled over two steps to form dough. The dough formed as described above is stored for a long time, and the taste and texture can be excellently reproduced in the production of bread by thawing and heating the dough later.

Furthermore, the present invention

Preparing by thawing the dough for garlic bread prepared by the above manufacturing method at a temperature of 15-20 ℃;

tertiary fermentation of the thawed dough for 30-40 minutes at a humidity of 70-80% and a temperature of 27-30°C;

Bake the tertiary fermented dough at a temperature of 180-230° C. for 3-5 minutes to prepare bread;

Put 20-30 parts by weight of butter in a pan heated to a temperature of 40-60° C. and melt it. Then, crush the danyang garlic and mix the minced garlic and oligosaccharide in a weight ratio of 7:3, and then 3-7 garlic aged for 1 month. After 5-10 minutes by weight, 15-25 parts by weight of sugar, 10-20 parts by weight of mayonnaise, 10-20 parts by weight of fresh cream, 3-7 parts by weight of condensed milk, and 10-15 parts by weight of eggs are mixed to prepare garlic sauce. and evenly applying the prepared garlic sauce to the surface of the bread prepared above;

It provides a method for producing danyangyuk jjang garlic bread comprising; baking the bread coated with the garlic sauce at a temperature of 180-230° C. for 15-20 minutes.

Hereinafter, with reference to the flowchart of FIG. 1, the manufacturing method of the sweet-and-sour garlic bread according to the present invention will be described in detail step by step.

First, the method for producing danyangyuk garlic bread according to the present invention includes the step of thawing the dough for danyangyuk garlic bread prepared by the above preparation method at a temperature of 15-20 ℃ and preparing it.

In the above step, the prepared dough is prepared by thawing at a temperature of 15-20 °C.

Next, the method for producing danyangyuk garlic bread according to the present invention includes the step of tertiary fermentation of the thawed dough at a humidity of 70-80% and a temperature of 27-30° C. for 30-40 minutes.

In the above step, after thawing the dough, the thawed dough is further fermented. Since the primary and secondary fermentations were performed in manufacturing the dough, it was described as the tertiary fermentation, and the taste and flavor can be further maximized by thawing the dough and then fermenting the tertiary.

Next, the method for producing danyangyuk garlic bread according to the present invention includes the step of baking the tertiary fermented dough at a temperature of 180-230° C. for 3-5 minutes to prepare bread.

Next, in the method for producing danyangyuk garlic bread according to the present invention, 20-30 parts by weight of butter is put in a pan heated to a temperature of 40-60° C. 3-7 parts by weight of garlic aged for 1 month is mixed in a weight ratio, and after 5-10 minutes, 15-25 parts by weight of sugar, 10-20 parts by weight of mayonnaise, 10-20 parts by weight of fresh cream, 3-7 parts by weight of condensed milk Prepare a garlic sauce by mixing 10-15 parts by weight of eggs and 10 parts by weight, and evenly apply the prepared garlic sauce to the surface of the prepared bread.

In the above step, garlic sauce is prepared and applied to the bread.

To prepare the garlic sauce, put 20-30 parts by weight of butter in a pan heated to a temperature of 40-60° C. and melt it, then grind the danyang garlic and mix the minced garlic with oligosaccharides in a weight ratio of 7:3 and ripen for 1 month. Add 3-7 parts by weight of cooked garlic, and after 5-10 minutes, add 15-25 parts by weight of sugar, 10-20 parts by weight of mayonnaise, 10-20 parts by weight of fresh cream, 3-7 parts by weight of condensed milk, and 10-15 parts by weight of eggs. It is preferable to mix, put 23-25 parts by weight of butter in a pan heated to a temperature of 45-55° C. and melt it. Then, crush the danyang garlic and mix minced garlic and oligosaccharide in a weight ratio of 7:3 and ripen for 1 month. Add 4-6 parts by weight of cooked garlic, and after 5-10 minutes, add 19-21 parts by weight of sugar, 14-16 parts by weight of mayonnaise, 14-16 parts by weight of fresh cream, 4-6 parts by weight of condensed milk, and 12-13 parts by weight of eggs. Prepare by mixing. In preparing garlic sauce, minced garlic is used by crushing Danyang garlic, and by heating it in melted butter for 5-10 minutes, the flavor of garlic can be maximized and the bitter and spicy taste of garlic can be neutralized.

Next, the method for producing danyangyuk garlic bread according to the present invention includes baking the bread coated with the garlic sauce at a temperature of 180-230° C. for 15-20 minutes.

Hereinafter, the present invention will be described in more detail by way of the following examples.

However, the following examples are merely illustrative of the content of the present invention, and the scope of the present invention is not limited by the examples and experimental examples.

<Preparation Example 1> Preparation of naturally fermented species

100 g of tangerine juice from Jeju (Cheonhye-hyang, Red-hyang), 10 g of honey, and 100 g of organic flour were mixed, and aged at a temperature of 23-25° C. for 48 hours to prepare a first aged product.

A second aged product was prepared by mixing 100 g of water at 28° C. and 100 g of organic flour with the first aged product, and aging and fermentation at a temperature of 27-28° C. for 24 hours.

A third aged product was prepared by mixing 200 g of water at 28° C. and 200 g of organic wheat flour with the second aged product, and fermentation at a low temperature for 24 hours at a temperature of 5-6° C.

The third aged product was mixed with 400 g of water at 28°C and 400 g of organic flour, and aged and fermented at a temperature of 27-28°C for 24 hours to prepare a fourth aged product.

The fourth aged product was mixed with 800 g of water at 28°C and 800 g of organic wheat flour, and the fifth aged product was prepared by fermentation at a low temperature for 24 hours at a temperature of 5-6°C.

The fifth aged product was mixed with 1600 g of water at 28°C and 1600 g of organic wheat flour, and aged and fermented at a temperature of 27-28°C for 24 hours to prepare a sixth aged product.

The sixth aged product was mixed with 3200 g of water at 28°C and 3200 g of organic wheat flour, and aged at a low temperature for 24 hours at a temperature of 5-6°C to prepare a seventh aged product.

An 8th aged product was prepared by mixing 6400 g of water at 28°C and 6400 g of organic wheat flour with the 7th aged product, and aging and fermentation at a temperature of 27-28°C for 24 hours.

A naturally fermented species was prepared by mixing 300 g of gluten-decomposing lactic acid bacteria in the eighth aged product.

<Example 1> Preparation of danyangyuk side garlic bread

15000 g of bread flour, 150 g of sugar, 450 g of butter, 300 g of sea salt, 300 g of powdered milk, 225 g of Eskimo (Nordix) as a baking improver, 375 g of semi-dried yeast (red), 15 eggs (about 700-800 g) , 3000 g of the naturally fermented species of Preparation Example 1 and 8250 g of water were put in a kneader, mixed at 120 rpm for 2 minutes, mixed at 200 rpm for 3 minutes, and mixed at 1000 rpm for 1 minute to prepare a dough. The prepared dough was molded into the shape of six garlic bread.

The molded dough was first fermented for 90 minutes at a humidity of 80-90% and a temperature of 5-7°C.

The first fermented dough was subjected to secondary fermentation for 35 minutes at a humidity of 70-80% and a temperature of 28-30°C.

The secondary fermented dough was cooled at a temperature of -28 to -30°C for 60 minutes, and cooled at a temperature of -43 to -45°C for 30 minutes to prepare dough for garlic bread.

The prepared dough for garlic bread was thawed at a temperature of 17-18°C, and the thawed dough was fermented for 35 minutes at a humidity of 70-80% and a temperature of 28-30°C for 35 minutes.

Bread was prepared by baking the tertiary fermented dough at a temperature of 200° C. for 5 minutes.

Put 2400 g of butter in a pan heated to a temperature of 45-50°C and melt it. Then, crush the danyang garlic, mix minced garlic and oligosaccharide in a weight ratio of 7:3, and add 500 g of garlic aged for 1 month. After 8 minutes, 2000 g of sugar, 1500 g of mayonnaise, 1500 g of fresh cream, 500 g of condensed milk and 27 eggs (about 1000-1200 g) are mixed to prepare a garlic sauce, and the prepared garlic sauce is applied to the surface of the prepared bread. evenly applied to the

Garlic bread coated with garlic sauce was baked at a temperature of 200° C. for 18-20 minutes to prepare danyangyukjang garlic bread.

* <Experimental example>

The taste, aroma, texture, and overall preference were analyzed for 50 consumer panels using the danyangyuk clove garlic bread prepared in Example 1, investigated using a five-point scale method, and the results are shown in Table 1 below. It was.

taste incense sense of organization overall sign Example 1 4.8 4.5 4.6 4.8

As shown in Table 1, it can be seen that the taste and overall preference are very excellent, and the texture and flavor are also excellent.

Claims (2)

Preparing a first aged product by mixing 80-120 parts by weight of Jeju tangerine juice, 5-15 parts by weight of honey, and 80-120 parts by weight of wheat flour, and aging at a temperature of 20-25° C. for 48-60 hours; Mixing 80-120 parts by weight of water at 27-30° C. and 80-120 parts by weight of wheat flour with the first aged product, and aging and fermentation at a temperature of 25-30° C. for 24-36 hours to prepare a second aged product ; A third aged product is prepared by mixing 180-220 parts by weight of water and 180-220 parts by weight of wheat flour at a temperature of 5-10° C. for 24-36 hours at a temperature of 5-10° C. by mixing 180-220 parts by weight of water at 27-30° C. step; Preparing the fourth aged product by mixing 380-420 parts by weight of water and 380-420 parts by weight of wheat flour at 27-30°C with the third aged product, and aging and fermentation at a temperature of 25-30°C for 24-36 hours ; 780-820 parts by weight of water and 780-820 parts by weight of wheat flour at 27-30° C. are mixed with the fourth aged product, and the fifth aged product is prepared by fermentation at a low temperature for 24-36 hours at a temperature of 5-10° C. step; Preparing the sixth aged product by mixing 1580-1620 parts by weight of water and 1580-1620 parts by weight of wheat flour at 27-30°C with the fifth aged product, and aging and fermentation at a temperature of 25-30°C for 24-36 hours ; Mixing 3180-3220 parts by weight of water and 3180-3220 parts by weight of wheat flour at 27-30° C. with the sixth aged product, and low-temperature aging fermentation at a temperature of 5-10° C. for 24-36 hours to prepare a seventh aged product step; and 6380-6420 parts by weight of water and 6380-6420 parts by weight of wheat flour at 27-30° C. are mixed with the 7th aged product, and aged and fermented at a temperature of 25-30° C. for 24-36 hours to prepare an 8th aged product Step; preparing a naturally fermented species comprising; 100-200 parts by weight of bread flour, 1-3 parts by weight of sugar, 4-6 parts by weight of butter, 2-4 parts by weight of sea salt, 2-4 parts by weight of powdered milk, 2-2.5 parts by weight of baking enhancer, 3.5-4 parts by weight of semi dry yeast parts, 6-8 parts by weight of eggs, 28-32 parts by weight of the naturally fermented species prepared above, and 80-85 parts by weight of water in a kneader, mixed at 100-150 rpm for 1-3 minutes, and 3 at 180-230 rpm -mixing for 5 minutes, mixing at 800-1000 rpm for 1-3 minutes to prepare a dough; forming the dough into a set shape of six garlic bread; First fermentation of the molded dough at a humidity of 80-90% and a temperature of 5-10°C for 80-100 minutes; Secondary fermentation of the first fermented dough at a humidity of 70-80% and a temperature of 27-30° C. for 30-40 minutes; And cooling the secondary fermented dough to a temperature of -25-30 ℃ for 50-70 minutes, and cooling for 20-40 minutes at a temperature of -40-45 ℃ to prepare a dough; manufacturing;
Preparing the dough by thawing at a temperature of 15-20 °C;
tertiary fermentation of the thawed dough for 30-40 minutes at a humidity of 70-80% and a temperature of 27-30°C;
Bake the tertiary fermented dough at a temperature of 180-230° C. for 3-5 minutes to prepare bread;
Put 20-30 parts by weight of butter in a pan heated to a temperature of 40-60° C. and melt it. Then, crush the danyang garlic and mix the minced garlic and oligosaccharide in a weight ratio of 7:3, and then 3-7 garlic aged for 1 month. After 5-10 minutes by weight, 15-25 parts by weight of sugar, 10-20 parts by weight of mayonnaise, 10-20 parts by weight of fresh cream, 3-7 parts by weight of condensed milk, and 10-15 parts by weight of eggs are mixed to prepare garlic sauce. and evenly applying the prepared garlic sauce to the surface of the bread prepared above; and
Baking the bread coated with the garlic sauce at a temperature of 180-230° C. for 15-20 minutes. delete

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