KR102469643B1 - Manufacturing method of frozen dough for croffle - Google Patents

Abstract

The present invention relates to a frozen dough producing method for a crople, wherein a fermentation time is shortened and a producing process is shortened when compared to an existing producing method for a frozen dough for a croissant when the frozen dough producing method for the crople of the present invention, and a surface area of the produced crople is widened and a central part shows an effect of not clumping when producing the crople with the frozen dough produced by the frozen dough producing method for the crople. The method comprises: a kneading step; a first fermenting step; a butter inserting step; a folding step; a cooling step; a cutting step; a molding step; a second fermenting step; and a freezing step.

Description

Crople exclusive frozen dough manufacturing method {MANUFACTURING METHOD OF FROZEN DOUGH FOR CROFFLE}

The present invention relates to a method for manufacturing frozen dough exclusively for crople.

According to Nielsen Korea, the size of the frozen bread dough market, which was 29.6 billion won in 2019, increased by 40% from the previous year to 41.3 billion won last year. This year, the market size is estimated to reach 60 billion won. An official from the food industry said, “Home baking is preferred because of its high cost performance and convenience.

According to the Korea Agro-Fisheries & Food Trade Corporation (aT) food industry statistics and market research firm Euromonitor, the domestic frozen bread market this year, including frozen dough, grew by 16.6% from last year. Considering that the overall bread market is on the decline for two consecutive years, -2% last year and -0.1% this year, it can be interpreted that the way consumers consume bread has changed.

Crople is a compound word of croissant and waffle, and means a dessert made by stamping croissant dough with a waffle machine.

Crispy and savory waffles with a pastry texture are often topped with sugar mixed with cinnamon on top of baked croples, and sometimes topped with whipped cream or ice cream or grated brown cheese.

Recently, cafes that make and sell various croples are increasing in Korea, and as the number of home baking groups due to corona increases, the demand for frozen croissant dough (sauce) is greatly increasing.

Frozen dough can be largely classified into three types: ready to proof (RTP), par-baked and ready to bake (RTB) according to the manufacturing process (Le-Bail A et al. 2010). RTP frozen dough is frozen immediately or after being molded without kneading according to the mixing ratio. It is thawed in a bakery, molded if necessary, fermented, and then baked in an oven to make bread. Therefore, the bakery must be equipped with fermentation equipment and require a professional baker, which has the disadvantage of causing a difference in the quality of the finished bread depending on the baker, along with the burden of facility and labor costs. Par-baked is a freezing method widely used in Europe that bakes bread incompletely, not completely, and freezes and distributes the bread in a state where the pigmentation by the Maillard reaction is not formed, and then completely bakes it after thawing in the bakery. There is a disadvantage in that the product to be frozen is bulky, but there is an advantage in that the fermentation process is omitted. On the other hand, RTB frozen dough is frozen dough that has been shaped after kneading and finished fermentation, and is thawed in a bakery and baked in an oven without fermentation to make bread. Therefore, there is an advantage in that fermentation facilities and employment of professional bakers are not required, which can save space, facility costs, and labor costs, but there is a problem in that the quality of the fermented dough deteriorates during refrigeration storage.

Republic of Korea Patent No. 10-2321161

In the case of crople, which is baked by pressing frozen dough for croissants, it is more important to spread the volume as wide as possible rather than the volume of the product. However, referring to FIG. 1, in the case of frozen dough for croissants, the dough is driven to the center because it is manufactured by rolling the triangular dough from the base to the vertex, and in the case of manufacturing croples using the existing frozen dough for croissants, There was a downside that the parts were clumped together and undercooked. Accordingly, the inventors of the present invention intend to provide a crople-only frozen dough manufacturing method in which the surface area of the crople is widened and the central portion of the dough does not clump when crople is prepared rather than frozen dough for croissants.

The crople-only frozen dough manufacturing method of the present invention includes: 1) mixing and kneading strong flour, medium flour, sugar, salt, milk powder, baking improver, high sugar yeast, eggs, trimoline, butter and water; 2) primary fermentation of the dough; 3) Spreading the dough into a rectangular shape and then inserting butter therebetween while folding the dough so that the length of the long side becomes 1/2 length; 4) pushing the dough to make the dough have a thickness of 4 to 5 mm, and folding the stretched dough into 4 sections; 5) cooling the dough; 6) thinly rolling the cooled dough again to a thickness of 3.5 to 4 mm, and cutting it into an isosceles triangle shape; 7) forming the isosceles triangular dough; 8) secondary fermentation of the molded dough; 9) rapidly freezing the molded dough;

Forming the isosceles triangle-shaped dough includes a) cutting vertically from the base of the isosceles triangle dough to 20% of the length of the perpendicular bisector; b) folding so that the midpoints of the cut bases are farther away from each other and come into contact with feces; c) folding the dough based on a line connecting the points where the midpoints of the bases meet each other, d) folding the dough so that the apex of the dough comes into contact with the line.

In step 1), 1000 ~ 2000g of strong flour, 400 ~ 600g of plain flour, 200 ~ 300g of sugar, 30 ~ 50g of salt, 50 ~ 70g of powdered milk, 20 ~ 40g of baking improver, 40 ~ 60g of high sugar yeast, 50 ~ 200g of egg, 20 trimolin It is characterized by kneading by mixing ~ 50g, 200 ~ 300g of butter and 700 ~ 900g of water.

In the step of 1) kneading, all ingredients are put into a mixer, kneaded at a temperature of 20 to 25 ° C. for 5 minutes at 100 to 150 rpm, and kneaded at 200 to 250 rpm for 13 minutes.

In the step 3), the butter is characterized in that 900g ~ 1.2kg.

The isosceles triangle-shaped dough is characterized in that the length of the base is 9.5 cm, the length of the vertical bisector is 24 cm, and the weight is 65 to 75 g.

In the step of shaping the dough, after the cutting step of a), it is characterized in that it further comprises the step of sprinkling 10 to 15 g of hail sugar on the dough.

The secondary fermentation step in step 8) is characterized in that it is performed for 40 to 50 minutes at a temperature of 27 ° C. and a humidity of 70%.

In step 9), the quick freezing temperature is -25 to -30 ° C, and the center temperature of the molded dough is -15 ° C or higher.

The baking improver is characterized in that it includes sodium stearyl lactate, ascorbic acid, aspartic acid and glycerol.

In the case of the crople-only frozen dough manufacturing method of the present invention, compared to the conventional method for producing frozen dough for croissants, the fermentation time is shortened and the manufacturing process is shortened, and the frozen dough prepared by the crople-only frozen dough manufacturing method is crople. In the case of manufacturing, the surface area of the prepared crople is widened and the central part shows an effect that does not clump.

1 is a view showing a method of forming a common frozen dough for croissants.
Figure 2 is a picture and a photograph showing a common frozen dough for croissants.
3 is a view showing a method of forming frozen dough exclusively for crople of the present invention.
Figure 4 is a picture and a photograph showing the crople-only frozen dough of the present invention.
5 is a diagram showing a cross section of A) general frozen dough for croissants and B) frozen dough exclusively for croples of the present invention.

In this specification, when a member is said to be located “on” another member, this includes not only the case where a member is in contact with another member, but also the case where another member exists between the two members.

In this specification, when a part is said to "include" a certain component, it means that it may further include other components without excluding other components unless otherwise stated.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for manufacturing frozen dough exclusively for crople, which includes 1) mixing and kneading strong flour, medium flour, sugar, salt, powdered milk, baking improver, high sugar yeast, eggs, trimoline, butter and water ; 2) primary fermentation of the dough; 3) Spreading the dough into a rectangular shape and then inserting butter therebetween while folding the dough so that the length of the long side becomes 1/2 length; 4) pushing the dough to make the dough have a thickness of 4 to 5 mm, and folding the stretched dough into 4 sections; 5) cooling the dough; 6) thinly rolling the cooled dough again to a thickness of 3.5 to 4 mm, and cutting it into an isosceles triangle shape; 7) forming the isosceles triangular dough; 8) secondary fermentation of the molded dough; 9) rapidly freezing the molded dough.

Step 1) is a step of preparing dough by mixing raw materials. In step 1), 1000 ~ 2000g of strong flour, 400 ~ 600g of plain flour, 200 ~ 300g of sugar, 30 ~ 50g of salt, 50 ~ 70g of powdered milk, 20 ~ 40g of baking improver, 40 ~ 60g of high sugar yeast, 50 ~ 200g of egg, 20 trimolin It is preferable to knead by mixing ~ 50g, butter 200 ~ 300g and water 700 ~ 900g.

More specifically, in step 1), 1500g of strong flour, 500g of all-purpose flour, 240g of sugar, 40g of salt, 60g of milk powder, 30g of baking improver, 52g of high sugar yeast, 100g of egg, 30g of trimoline, 230g of butter, and 820g of water are mixed and kneaded. desirable.

Strong wheat flour is high in protein and suitable for making dough with viscosity and elasticity. The characteristic of strong flour is that when kneaded with water, a large amount of gluten is formed and a dough with high viscoelasticity is made. This gluten retains the gas produced by fermentation of yeast, expands it, and makes bread with a chewy texture when baked.

All-purpose flour is flour with less gluten than strong flour and more than soft flour. It is not suitable for making bread, but it is suitable for noodles, pastry bread, and French bread.

Baking improving agent is a special baking improving agent used in the case of frozen dough that is rapidly frozen and distributed after secondary fermentation. That is, the bread improving agent can maintain the yeast fermentability even after thawing by maintaining the activity of yeast contained in the dough after rapidly freezing the dough and thawing it. The baking improver includes sodium stearyl lactate, ascorbic acid, aspartic acid, and glycerol, specifically, 1 to 5 wt% of sodium stearyl lactate, 1 to 5 wt% of ascorbic acid, 20 to 50 wt% of aspartic acid, and 50 wt% of glycerol ~ 70 wt%, and more specifically, 1 wt% of sodium stearyl lactate, 4 wt% of ascorbic acid, 30 wt% of aspartic acid, and 65 wt% of glycerol. In a preferred embodiment, the baking improver may be used by mixing 1 g of sodium stearyl lactate, 4 g of ascorbic acid, 30 g of aspartic acid, and 65 g of glycerol. According to the experiment of the present inventor, the content of sodium stearyl lactate increases, It was confirmed that when the ascorbic acid content was decreased, the secondary fermentation time increased, and the yeast resilience decreased when thawing after freezing.

High-sugar yeast is a yeast used for dough in which the ratio of sugar to flour is 5% or more, and the high-sugar yeast has a starter property that can withstand the osmotic pressure of sugar.

In the step of 1) kneading, it is preferable to put all the ingredients in a mixer, knead at a temperature of 20 to 25 ° C. for 5 minutes at 100 to 150 rpm, and mix at 200 to 250 rpm for 13 minutes.

It is preferable to mix and knead the dough until 100% gluten is formed. Here, 'gluten' refers to a mixture of natural proteins contained in wheat or barley. It is a sticky substance that makes dough rise, and is produced when water is added to flour and kneaded. 'Gluten 100%' means maximum elasticity and It is defined by taking the gluten formation amount at the time of extensibility as 100%, and based on this, the gluten formation % is defined according to the gluten formation amount.

Step 2) is a step of primary fermentation of the prepared dough, which is fermented at a temperature of 22 to 23 ° C. for 20 minutes. After the primary fermentation step, a step of punching the fermented dough for 10 minutes may be added.

Step 3) is a step of inserting butter between doughs, which may include spreading the dough into a rectangular shape and then inserting butter between them while folding the dough so that the length of the long side is 1/2 length. The butter is preferably filling butter (roll inverter). The butter is preferably 900g ~ 1.2kg, more preferably 1kg.

Step 4) is a step of folding in 4 sections, and the butter-inserted dough is pushed to make the dough have a thickness of 4 to 5 mm, and the stretched dough is folded into 4 sections. 4-fold folding is to push the dough into a rectangle, fold the 1/4 part at the end of the dough, fold the 1/4 part on the opposite side, and fold the middle one more time to overlap. It is preferable to perform the four-section folding 2 to 3 times.

Step 5) is a step of cooling the dough that has been folded in four sections, and may be performed at a temperature of -25 to -15 ° C for 20 to 40 minutes.

Step 6) is a step of cutting the dough for dough production, and the cooled dough can be pushed thinly to a thickness of 3.5 to 4 mm again and cut into an isosceles triangle shape.

The isosceles triangular dough has a base length of 9 to 10 cm, a vertical bisector length of 22 to 26 cm, and a weight of 65 to 75 g. Specifically, the isosceles triangular dough has a base length of 9.5 cm, the length of the perpendicular bisector is 24 cm, and the weight is preferably 70 g.

Step 7) is a molding step, and the cut isosceles triangular dough can be molded according to the following steps:

a) cutting vertically from the base of the isosceles triangle dough to 20% of the length of the vertical bisector;

b) folding so that the midpoints of the cut bases are farther away from each other and come into contact with feces;

c) folding the dough based on a line connecting the points where the midpoints of the bases meet, and

d) folding the dough so that the apex of the dough touches the line.

A method for producing a general frozen dough for croissants is shown in FIG. 1, and a method for producing frozen dough exclusively for croples of the present invention is shown in FIG.

Referring to Figure 1, the method of manufacturing frozen dough for croissants is cut vertically from the base of the isosceles triangular dough to 20% of the length of the vertical bisector, and rolled upward so that the midpoints of the cut base are away from each other. .

However, since frozen dough for general croissants is manufactured by rolling, referring to FIG. 2, a lot of dough is concentrated in the center after molding, and when the frozen dough for croissants is compressed with a waffle machine, the central portion is united and the rice cake loses shape There was a disadvantage that the texture of the center part became heavy.

Therefore, the present inventors devised a method of folding the dough in three stages in order to prevent the dough from being driven to the center.

Referring to FIG. 3, in the molding method of the present invention, first, the isosceles triangular dough is cut vertically from the base to 20% of the vertical bisector, and the midpoints of the cut bases move away from each other, folding them so that they come into contact with each other ( single fold).

The midpoints of the cut bases are folded so that they come into contact with each opposite side, and then the dough is folded from bottom to top based on a line (A-A') connecting the midpoints of the bases (folding in two stages).

Finally, fold the dough so that the apex of the dough touches the line (3-fold)

Referring to Figure 4, the crople-only frozen dough prepared by the three-fold folding of the present invention has a wider area than the frozen dough for croissants, so that when the dough is compressed with a waffle machine, the crople's This has the effect of increasing the surface area.

Referring to FIG. 5, it can be seen that the area of the crople is 20 to 30% wider when the crople is prepared with the crople-only frozen dough of the present invention than when the crople is prepared with the frozen dough for croissants.

A step of sprinkling hail sugar on the cut isosceles triangular dough before or after the cutting step of a) may be further included.

Hail sugar is a chunk of coarse sugar that can be prepared by putting sugar in a pot, adding a little water, and stirring gently over low heat. The hail sugar is also called pearl sugar, and the particle size is preferably 4 to 6 mm. The hail sugar uses 10 to 15 g per piece of the cut isosceles triangular dough, and the added hail sugar can produce sweet croples without adding additional syrup.

Step 8) is a step of secondary fermentation of the molded dough. The secondary fermentation step may be performed at a temperature of 25 to 30 ° C and a humidity of 70% for 40 to 50 minutes, preferably at a temperature of 27 ° C.

The secondary fermentation is a process of increasing the volume of the dough by 80% by aging the molded dough and increasing the extensibility of the dough. The secondary fermentation fills in the gas removed during the forming process and inflates the dough again. In addition, organic acid and alcohol increase the extensibility and elasticity of gluten and improve the oven spring.

Figure 5 is a figure showing the cross section of A) general frozen dough for croissants and B) frozen dough exclusively for crople of the present invention, in the case of frozen dough for croissants, more dough overlaps than frozen dough exclusively for crople of the present invention You can check.

According to the experiment of the present inventors, in the case of the frozen frozen dough exclusively for crople prepared by the three-fold folding of the present invention, it was confirmed that the secondary fermentation time was shortened compared to the frozen dough for general croissants. In the case of conventional frozen dough for croissants, it may take longer to ferment as the internal temperature of the dough rises because it is rolled several times, whereas the frozen dough exclusively for crople of the present invention has a large surface area and less overlap. It is believed to have the effect of shortening the fermentation time.

After the secondary fermentation step, a step of rapidly freezing the molded dough may be performed. The quick freezing temperature is -25 to -30 ° C, and the center temperature of the molded dough may be -15 ° C or higher, but is not limited thereto. This is because when the center temperature of the molded dough falls below -15 ° C, the yeast dies and the activity of the yeast decreases when the frozen dough is thawed.

Example

Mix 1500g of strong flour, 500g of all-purpose flour, 240g of sugar, 40g of salt, 60g of powdered milk, 30g of baking improver, 52g of high-sugar yeast, 100g of egg, 30g of trimoline, 230g of butter and 820g of water, and mix 5 Knead for 1 minute, mix at 250 rpm for 13 minutes and knead. The dough is first fermented for 20 minutes at a temperature of 22 ~ 23 ℃, and the dough is punched for 10 minutes. Spread the dough in a rectangular shape, fold the dough so that the length of the long side is 1/2 length, insert 1 kg of butter in between, and push the dough with the butter inserted to make the dough have a thickness of 4 to 5 mm, Fold the stretched dough into 4 folds twice. Afterwards, the dough is cooled at -20℃ for 30 minutes, and it is thinly rolled out and cut into an isosceles triangle shape of 9.5*24cm (70g). Next, the dough was prepared by the three-stage folding of the present invention. The prepared dough may be rapidly frozen after secondary fermentation in a fermentor at 27 ° C and 70%, and then stored frozen at -18 to -20 ° C.

The baking improver was prepared by mixing 1 g of sodium stearyl lactate, 4 g of ascorbic acid, 30 g of aspartic acid, and 65 g of glycerol, and then used.

Comparative Example 1

After preparing the dough in the same way as in Example and cutting it into an isosceles triangle shape, the dough was prepared by a general frozen dough manufacturing method for croissants.

Comparative Example 2

Dough was prepared in the same manner as in Example, except for using a mixture of 2.5 g of sodium stearyl lactate, 2.5 g of ascorbic acid, 30 g of aspartic acid, and 65 g of glycerol as a baking improver.

Comparative Example 3

Dough was prepared in the same manner as in Example, except for using a mixture of 4 g of sodium stearyl lactate, 1 g of ascorbic acid, 30 g of aspartic acid, and 65 g of glycerol as the baking improver.

<Measurement of fermentation efficiency>

The carbon dioxide gas generated in the secondary fermentation process causes the pores to increase, resulting in an increase in the volume of the dough and a decrease in density. In order to examine the change in the fermentation process, the present inventors put the dough of Examples and Comparative Examples in a fermentor at 27 ° C and 70%, and measured the increase in volume every 10 minutes to measure the time when the volume increased by 80% .

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 hour 50 minutes 82 minutes 58 minutes 63 minutes

As a result of measuring the secondary fermentation time, it took 50 minutes for the 80% volume increase in the example, and about 1 hour and 20 minutes in the case of Comparative Example 1, so that the fermentation time in the example was about 40% compared to Comparative Example 1. shortened The crople-only frozen dough of the embodiment is judged to exhibit the effect of shortening the fermentation time because the dough has a large surface area and less overlap in the center.

In addition, as a result of changing the contents of sodium stearyl lactate and ascorbic acid in the baking improver, it was confirmed that the secondary fermentation time increased when the content of sodium stearyl lactate increased and the content of ascorbic acid decreased.

<Measurement of yeast resilience after thawing>

Yeast resilience was measured by the amount of increase in the volume of fresh vegetables caused by yeast fermentation. The dough of Examples and Comparative Examples was fermented for 50 minutes in a fermenter at 27° C. and 70%, then rapidly cooled and stored frozen at -18 to -20° C. for 30 days. Thereafter, the frozen dough was thawed at room temperature for 2 hours, and the volume of each dough was measured. All of the initial volumes were fixed at 360 cm ³ .

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Volume (cm ³ ) 428 410 382 370

Referring to Table 2, in the case of Example, it was confirmed that the volume increase was the largest compared to Comparative Examples 2 and 3. It is believed that this is because the baking improver worked to maintain the activity of yeast even when thawing after freezing.

However, when the content of sodium stearyl lactate was increased and the content of ascorbic acid was decreased in the composition of improved baking, it was confirmed that the resilience of yeast was lowered.

<Measurement of hardness of crople>

The dough of Examples and Comparative Examples was fermented for 50 minutes in a fermenter at 27° C. and 70%, then rapidly cooled and stored frozen at -18 to -20° C. for 30 days. Thereafter, the frozen dough was sufficiently thawed at room temperature and compressed with a waffle machine to prepare a crople, and the hardness of the prepared crople was measured.

The hardness of crople was measured by attaching a circular probe with a diameter of 50 mm to a texture analyzer at a pre-test speed of 20.0 mm/min and a test speed of 3.3 mm/s. The sample was measured by a two-bite compression test under the experimental conditions of a post-test speed of 20.0 mm/min.

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Hardness (N) 203 282 248 224

Referring to [Table 3], it was confirmed that the hardness of the crople was the lowest in the example, and thus the softest crople could be produced. In the case of Comparative Examples 1 to 3, the hardness value was measured higher than that of Examples, which is considered to be a result of insufficient fermentation.

From the above description, those skilled in the art pertaining to the present invention will be able to understand that the present invention can be implemented in other specific forms without changing its technical spirit or essential features. In this regard, the embodiments described above are illustrative in all respects and should be understood as non-limiting.

Claims (9)

1) Strong wheat flour 1000 ~ 2000g, plain flour 400 ~ 600g, sugar 200 ~ 300g, salt 30 ~ 50g, powdered milk 50 ~ 70g, baking improver 20 ~ 40g, high sugar yeast 40 ~ 60g, egg 50 ~ 200g, trimoline 20 ~ 50g, Mixing 200 ~ 300g of butter and 700 ~ 900g of water into a blender, kneading at a temperature of 20 ~ 25 ℃, 100 ~ 150 rpm for 5 minutes, and kneading at 200 ~ 250 rpm for 13 minutes;
2) primary fermentation of the dough;
3) Spreading the dough into a rectangular shape and then inserting butter therebetween while folding the dough so that the length of the long side becomes 1/2 length;
4) pushing the dough to make the dough have a thickness of 4 to 5 mm, and folding the stretched dough into 4 sections;
5) cooling the dough;
6) thinly rolling the cooled dough again to a thickness of 3.5 to 4 mm, and cutting it into an isosceles triangle shape;
7) forming the isosceles triangular dough;
8) secondary fermentation of the molded dough;
9) rapidly freezing the molded dough;
The step of forming the isosceles triangular dough is
a) cutting vertically from the base of the isosceles triangle dough to 20% of the length of the vertical bisector;
b) folding so that the midpoints of the cut bases are farther away from each other and come into contact with feces;
c) folding the dough based on a line connecting the points where the midpoints of the bases meet,
d) characterized in that it comprises the step of folding so that the vertex of the dough touches the line connecting the points where the midpoints of the base meet,
The isosceles triangle-shaped dough is characterized in that the length of the base is 9.5 cm, the length of the vertical bisector is 24 cm, and the weight is 65 to 75 g,
The baking improver is a crople-only frozen dough manufacturing method, characterized in that it comprises 1 g of sodium stearyl lactate, 4 g of ascorbic acid, 30 g of aspartic acid and 65 g of glycerol.
delete delete According to claim 1,
Crople-only frozen dough manufacturing method, characterized in that the butter in step 3) is 900g ~ 1.2kg.
delete According to claim 1,
Crople-only frozen dough manufacturing method, characterized in that in the step of forming the dough, further comprising the step of sprinkling 10 to 15g of hail sugar on the dough after the cutting step a).
According to claim 1,
In step 8), the secondary fermentation step is performed for 40 to 50 minutes at a temperature of 27 ° C and a humidity of 70%.
According to claim 1,
In step 9), the quick freezing temperature is -25 to -30 ° C, and the center temperature of the molded dough is -15 ° C or higher.

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