KR102531754B1 - Method for preparing doug for scones and scones prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing dough for scones and scones manufactured therefrom. More specifically, the method for manufacturing dough for scones of the present invention can provide dough that can manufacture scones that have a soft, fluffy, and elastic texture to the inside of the scones while alleviating the characteristic dry texture of conventional scones, thereby satisfying various preferences of consumers.

Description

Method for manufacturing dough for scones and scones produced therefrom {METHOD FOR PREPARING DOUG FOR SCONES AND SCONES PREPARED THEREFROM}

The present invention relates to a method for producing scone dough and scones prepared therefrom.

Scone is a kind of biscuit, originating from Scotland, refers to bread or cookies baked in an iron plate or oven to lightly inflate without filling. It is made with soda bread dough or baked like a pancake, but in England, where scones are consumed a lot, the impression is strong that they are small, slightly sweet, simple snacks served with tea.

Various recipes for making scones are well known, and the most common recipe is to make a thick and round dough using flour, baking powder, butter, eggs, and milk and bake it in an oven. In the case of bread or cookies with a simple dough, it goes well with side ingredients such as dried fruit, grated cheese, or crispy sugar toppings.

As a recipe for preparing scones, Korean Patent Registration No. 10-2240110 discloses scones and their manufacturing method. More specifically, by using whole wheat flour, nut paste, unrefined sugar, etc., not only taste, Disclosed are scones of a new recipe that can provide a balanced diet of high dietary fiber and high protein, and a manufacturing method thereof.

In addition, Korean Patent Registration No. 10-1525971 discloses a method for manufacturing fermented scones and fermented scones prepared thereby, and more specifically, placing butter on soft flour and mincing (step 1); Adding yeast to milk and mixing to make a mixture (step 2); Adding the mixture, raisins, walnuts, and rum to the center of the soft flour where the butter is placed and kneading (step 3); fermenting the dough (step 4); Molding the fermented dough (step 5); And a step of baking the molding in an oven (step 6); a method for producing fermented scones is disclosed.

In addition, Korean Patent Registration No. 10-2048560 discloses Korean wheat green onion cranberry scones and Korean wheat green onion cranberry scone manufacturing method, more specifically, cranberry 1 part by weight, wheat 2 parts by weight, green onion 1 part by weight, dairy product 1 parts by weight, including 0.1 parts by weight of baking powder and 0.1 parts by weight of salt, prepared by performing natural fermentation liquid preparation step, basic dough creation step, final dough creation step, final dough aging step, scone piece creation step, and scone baking step A method for manufacturing Korean wheat green onion cranberry scones is disclosed.

The above scone manufacturing methods are based on the conventional scone manufacturing recipe by adding specific ingredients, and due to the characteristics of the conventional scone dough recipe, the texture may be dry and consumers' likes and dislikes may be strong, thus satisfying the various tastes of consumers There is a limit to what can be done.

Republic of Korea Patent Registration No. 10-2240110 Republic of Korea Patent Registration No. 10-1525971 Republic of Korea Patent Registration No. 10-2048560

The present inventors recognize the problems of the prior art, prepare a dough for scones using a specific recipe, and when preparing scones using the dough, while mitigating the characteristic chewy texture of conventional scones, the inside is soft and soft. However, it was demonstrated that scones having a flexible texture can be manufactured to satisfy various tastes of consumers, and the present invention has been completed.

The present invention includes a first dough and a second dough,

The first dough,

S1-1) Sifting 250 to 350 parts by weight of strong flour into a container;

S1-2) 15 to 25 parts by weight of sugar, 1 to 3 parts by weight of dry yeast, 0.1 to 2 parts by weight of salt, 60 to 80 parts by weight of fresh cream, 60 to 80 parts by weight of water and one egg were added to the container, kneading; and

S1-3) fermenting the dough at a temperature of 40 to 50 degrees for 30 minutes to 60 minutes;

The second dough,

S2-1) Sifting 550 to 650 parts by weight of soft flour into a container;

S2-2) putting 20 to 30 parts by weight of baking powder, 4 to 6 parts by weight of salt, and 20 to 30 parts by weight of sugar into a container and mixing them evenly;

S2-3) Cutting 150 to 170 parts by weight of unsalted butter, putting it in a container, and mixing while crushing the butter; and

S2-4) putting 150 to 180 parts by weight of milk in a container and kneading to obtain a second dough;

It relates to a method for producing dough for scones.

The present invention relates to scones prepared using the scone dough prepared through the above manufacturing method.

Hereinafter, this will be described in detail. All combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific description below.

In addition, unless otherwise defined within the specification, all terms used in the specification should be understood to have the same meaning as commonly understood by a person of ordinary skill in the art to which the present invention belongs.

Also, expressions in the singular number include plural expressions unless the context clearly interprets them differently.

In this specification, terms such as first and second may be used to distinguish or describe one component from another component, but the components should not be limitedly interpreted by the terms. For example, within the scope of the present invention, a first component could be termed a second component or vice versa.

In addition, in this specification, “degrees” combined with numbers indicate degrees Celsius (℃), and may be used interchangeably with “℃” (eg, “100 degrees” has the same meaning as “100 ° C”). used as).

The present invention provides a method for producing a dough for scones comprising a first dough and a second dough.

In the present invention, the first dough included in the scone dough,

S1-1) Sifting 250 to 350 parts by weight of strong flour into a container;

S1-2) 15 to 25 parts by weight of sugar, 1 to 3 parts by weight of dry yeast, 0.1 to 2 parts by weight of salt, 60 to 80 parts by weight of fresh cream, 60 to 80 parts by weight of water and one egg were added to the container, kneading; and

S1-3) fermenting the dough at a temperature of 40 to 50 degrees for 30 minutes to 60 minutes;

Hereinafter, the manufacturing method of the first dough will be described in detail.

In the present invention, step S1-1 is a step of preparing wheat flour, which is the main material of the dough, and strong flour is used as the first dough for the characteristic texture of scones prepared using the dough of the present invention.

In the present invention, "strong flour" means a type of wheat flour, which is ground wheat flour, and the strong flour means flour having a gluten content of 13% by weight or more.

The strong flour may be sieved at 250 to 350 parts by weight and put (injected) into a container, and according to one embodiment of the present invention, the strong flour may be sieved at 300 parts by weight and put (put into) a container. However, it is not limited thereto.

In the present invention, the step S1-2 is a step of putting sub-materials for dough into a container and kneading, and the sub-materials sugar, dry yeast, salt, fresh cream, water and eggs are put into a container containing strong flour of S1-1 .

According to one embodiment of the present invention, the amounts of the auxiliary materials added are 15 to 25 parts by weight of sugar, 1 to 3 parts by weight of dry yeast, 0.1 to 2 parts by weight of salt, and 60 to 80 parts by weight of fresh cream based on 300 parts by weight of strong flour. , 60 to 80 parts by weight of water and one egg. In addition, the egg may be preferably a special egg having a weight of 60 to 68 g including the shell, but is not limited thereto.

In step S1-2, the fresh cream may contain 35% by weight or more of milk fat, and according to one embodiment of the present invention, 45% by weight or more of milk fat, preferably 45 to 55% by weight. It may be preferable to use, but is not limited thereto.

In the step S1-2, the dough is preferably performed to the final step having maximum elasticity and extensibility, considering the six-step process of aging of the dough (mixing) in the baking process. That is, kneading should be performed until the dough is shiny and becomes translucent when the dough is spread with both hands.

In the present invention, the six stages of dough aging consist of a Pick up stage, a Clean up stage, a development stage, a final stage, a Let Down stage and a Break down stage, specifically , The pick up stage is the stage where all ingredients are mixed to resemble mud, and the clean-up stage is the time when the formation of gluten begins. In the development stage, more than 60% of gluten is formed to improve elasticity and extensibility, and in the final stage, the dough becomes glossy and stretches to the maximum. When the dough is spread with both hands, air bubbles are formed. The let-down stage is a stage in which the flowability improves over the 100% kneading stage, but elasticity and elongation deteriorate. means lost.

In the present invention, the difference in the maturation stage of the first dough and the second dough, respectively, is required for the production of scones having a soft and fluffy texture while feeling the characteristic texture of the scones and alleviating the dryness. .

In the present invention, the step S1-3 is a step of fermenting the dough, and the dough is fermented for 30 to 60 minutes at a temperature of 40 to 50 degrees until the volume of the dough swells to about twice the volume before fermentation. desirable.

In the present invention, the method for manufacturing the first dough may further include a step (S1-4) of removing gas from the dough after step S1-3.

The second dough included in the scone dough in the present invention,

S2-1) Sifting 550 to 650 parts by weight of soft flour into a container;

S2-2) putting 20 to 30 parts by weight of baking powder, 4 to 6 parts by weight of salt, and 20 to 30 parts by weight of sugar into a container and mixing them evenly;

S2-3) Cutting 150 to 170 parts by weight of unsalted butter, putting it in a container, and mixing while crushing the butter; and

S2-4) putting 150 to 180 parts by weight of milk in a container and kneading to obtain a second dough;

Hereinafter, a method for preparing the second dough will be described in detail.

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In the present invention, step S2-1 is a step of preparing flour, which is the main material of the dough, and soft flour is used as the second dough for the characteristic texture of scones prepared using the dough of the present invention.

In the present invention, "weak flour" means one type of wheat flour, which is ground wheat flour, and the weak flour means flour having a gluten content of 10% by weight or less.

The soft flour may be sieved at 550 to 650 parts by weight and put (injected) into a container, and according to one embodiment of the present invention, the strong flour may be sieved at 600 parts by weight and put (put into) a container. However, it is not limited thereto.

In the present invention, step S2-2 is a step of putting auxiliary ingredients for dough into a container containing soft flour, and baking powder, salt, and sugar are used as the auxiliary ingredients.

The amounts of the auxiliary materials added are 20 to 30 parts by weight of baking powder, 4 to 6 parts by weight of salt, and 20 to 30 parts by weight of sugar, based on 600 parts by weight of soft flour.

In the step S2-3 of the present invention, unsalted butter is added to the container, and the unsalted butter is added in an amount of 150 to 170 parts by weight based on 600 parts by weight of the soft flour.

In addition, the unsalted butter is cut into 3 to 7 chunks in a state of refrigeration at a temperature of 0 to 4 degrees and put into a container, and is crushed using hands or tools and mixed with materials in the container. At this time, it is preferable to adjust the degree of kneading so that some of the unsalted butter does not completely melt and forms small-sized lumps to exist on the dough.

Step S2-4 of the present invention is a step of putting milk into a container and kneading to obtain a second dough, and the milk is put into the container in an amount of 150 to 180 parts by weight based on 600 parts by weight of soft flour.

In the step S2-4, considering the 6 stages of dough maturation, it is a step before cleaning, and it is preferable that the ingredients are sufficiently well united in the dough, but it is performed until the container is covered with flour.

In the present invention, the difference in the maturation stage of the first dough and the second dough, respectively, is required for the production of scones having a soft and fluffy texture while feeling the characteristic texture of the scones and alleviating the dryness. .

In experimental examples to be described later, when scones are prepared using the first and second doughs of the present invention, it is demonstrated in detail that various tastes of consumers can be satisfied.

On the other hand, in the present invention, the first and second dough included in the scone dough may be laminated.

According to embodiments of the present invention, the laminate is

S3-1) pushing out the first and second dough to a thickness of 0.5 to 1 cm, respectively;

S3-2) cutting the first and second dough obtained in step S3-1 into a square shape of the same size;

S3-3) stacking the cut first and second doughs in the order of first dough, second dough, and first dough; and

S3-4) folding the stacked dough; may be performed by a method including.

Hereinafter, the lamination method will be described in detail.

In the present invention, the step S3-1 is a step of pushing out the dough using hands or tools to process the first and second dough into a shape suitable for stacking.

In step S3-1, the first dough may be pushed out using a tool such as a roller so that air bubbles in the dough can be removed. At this time, in order to increase the density of the first dough, the dough may be pushed out, folded in half, and then pushed again 2 to 4 times.

In addition, it is preferable that the second dough is not as high in density as the first dough, and for this purpose, the operation of pushing the dough is preferably performed fewer times than the first dough, and according to embodiments of the present invention, the push It may be preferable that the unfolding operation is performed once, but is not limited thereto.

In the step S3-1, each of the rolled dough may have a thickness of 0.5 to 1.5 cm, preferably a thickness of 0.5 to 1.0 cm.

In the present invention, the step S3-2 is a step of cutting the first and second dough into squares of the same size in order to mold the rolled dough into a shape that is easy to stack.

According to embodiments of the present invention, the square may preferably have a side length of 20 cm in consideration of the size of the finally manufactured scone, but is not limited thereto.

In the present invention, step S3-3 is a step of laminating the first and second dough.

In the step S3-3, the first and second doughs cut from the step S3-2 are sequentially stacked with the first dough, the second dough, and the first dough. That is, the second dough cut into squares is cut into squares of the same size and positioned between the first dough, and the four vertices of the rectangles of the first and second doughs are overlapped and stacked so that they are located on the same vertical axis and contact each other. It becomes.

In the present invention, step S3-4 is a step of folding the layered dough obtained in step S3-3.

Step S3-4 may be performed by a method including the following steps.

S4-1) After folding the stacked dough (first and second dough) in half to form a rectangle, push the dough in the long side direction of the rectangle so that the short side: long side of the dough has a ratio of 1: 1.5, , folding the dough in half again; and

S4-2) Dividing the dough obtained in step S4-1 into three lumps.

In the present invention, the step S4-1 relates to a method of folding the dough made by stacking the first and second dough, and is performed by folding the dough twice.

Specifically, after folding the dough stacked in the order of the second dough-first dough-second dough in half to form a rectangle (short side:long side = 1:2), the short side:long side is 1:1.5 Use a tool or hand to push it in the direction of the long side so that it is in proportion.

Then, the dough is folded in half so that the long sides come into contact with each other so that the short side:long side ratio of the final dough is 0.725:1 to complete the folding step.

In the present invention, step S4-2 is a step of dividing the dough obtained in step S4-1 into three lumps, which can be divided into three lumps of the same size in consideration of the shape of the finally obtained scone, but is limited thereto Rather, the size of division can be appropriately adjusted by those skilled in the art in consideration of the size and shape of the scone.

According to embodiments of the present invention, after step S4-2, a step of resting the dough at a temperature of 0 to 5 degrees for 30 to 60 minutes may be further included, but is not limited thereto.

The present invention provides scones prepared using the scone dough prepared through the above manufacturing method.

In this specification, information related to scones is as described in the method for preparing scone dough, unless otherwise stated.

The method for preparing the dough for scones of the present invention provides a dough capable of producing scones having a soft and fluffy yet elastic texture while alleviating the characteristic chewy texture of conventional scones, thereby satisfying consumers' various tastes. can satisfy

1 is a schematic diagram of the scone dough manufacturing method of the present invention.

Hereinafter, the present invention will be described in more detail by examples. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited by these examples. In addition, terms not specifically defined in this specification should be understood to have meanings commonly used in the technical field to which the present invention belongs.

Example. making scones

(1) Preparation of the first dough

First, sift 300 g of wheat flour (strong flour) into a stainless steel bowl, add 20 g of sugar, 2 g of dry yeast, 1 g of salt, 70 g of fresh cream (containing more than 45% of milk fat), 70 g of water, and 1 egg. Pour into a container and mix evenly.

Kneading was started by kneading the evenly mixed ingredients with hands, and when the dough was spread with both hands, the dough was stopped when a thin translucent film was formed.

Then, while the dough was left in the bowl, the top of the bowl was covered with a wrap and a hole was made, and then fermented for about 40-50 minutes while heating in a water bath to maintain a temperature of 40 to 50 degrees.

When the dough has doubled in volume, the dough is taken out, the dough is beaten to release gas, and the dough is rolled to obtain a first dough.

(2) Preparation of the second dough

While the first dough was heated in hot water, a second dough was prepared, and the specific method is as follows.

First, 600 g of soft flour was sieved into a stainless steel bowl, and 25 g of baking powder, 5 g of salt, and 25 g of sugar were added to the bowl and mixed evenly.

Then, take out the unsalted butter that was kept in the refrigerator, cut 160 g, cut it into 10 chunks, put it in a ball, and mix it with your hands so that the butter can be mixed with the flour while being finely clumped.

In addition, 160 g of milk was put into a container, and kneading was started, and the dough was sufficiently united, but when the flour was not completely removed from the ball and the flour was stained, the kneading was stopped to obtain a second dough.

(3) Preparation of dough for scones

The prepared first dough was pushed out to a thickness of about 0.5 cm using a roller, and the rolled dough was folded in half again and pushed out to a thickness of about 0.5 cm. Then, the dough was folded in half again and pushed out to a thickness of about 0.5 cm, and the dough was cut into a square with a horizontal and vertical length of about 20 cm.

In addition, the prepared second dough was gently pressed by hand and pushed out to a thickness of about 0.5 cm, and the dough was cut into a square having a horizontal and vertical length of about 20 cm.

The cut first and second doughs were stacked in the order of first dough-second dough-first dough, and the stacked dough was folded in half to form a rectangle.

Then, press and stretch the dough in the long side direction to make the length and width of about 20 cm x 15 cm, and fold the dough in half again to make the length and width of about 20 cm x 7.5 cm.

Then, the dough was divided into 3 equal parts based on the long side and divided into 3 lumps.

After that, the dough was rested in a refrigerator (0 to 5 degrees) for about 30 minutes to prepare a dough for scones.

(4) Manufacture of scones

The prepared scone dough was put in an oven and baked at 200 degrees for about 10 minutes and 180 degrees for about 5 minutes to prepare scones.

comparative example

(1) Preparation of dough

First, 600 g of soft flour was sieved into a stainless steel bowl, and 25 g of baking powder, 5 g of salt, and 25 g of sugar were added to the bowl and mixed evenly.

Then, take out the unsalted butter that was kept in the refrigerator, cut 160 g, cut it into 10 chunks, put it in a ball, and mix it with your hands so that the butter can be mixed with the flour while being finely clumped.

Then, 160 g of milk was put into a container, and kneading was started, and the dough was sufficiently united, but when the flour was not completely removed from the ball and the flour was stained, the dough was stopped to obtain a dough.

Then, the prepared dough was gently pressed by hand and pushed out to a thickness of about 1.5 cm, and the dough was cut into a square with a horizontal and vertical length of about 20 cm.

The cut dough was folded in half to form a rectangle.

Then, press and stretch the dough in the long side direction to make the length and width of about 20 cm x 15 cm, and fold the dough in half again to make the length and width of about 20 cm x 7.5 cm.

Then, the dough was divided into 3 equal parts based on the long side and divided into 3 lumps.

After that, the dough was rested in a refrigerator (0 to 5 degrees) for about 30 minutes to prepare a dough for scones.

(2) Manufacture of scones

The prepared scone dough was put in an oven and baked at 200 degrees for about 10 minutes and 180 degrees for about 5 minutes to prepare scones.

experimental example. sensory evaluation

Sensory evaluation was performed on the scones prepared in Examples and Comparative Examples.

Specifically, for the sensory evaluation, a total of 20 subjects were selected from their teens to their thirties. Then, among the 20 subjects selected, they were divided into 5 subjects who usually prefer scones (Group 1) and 15 subjects who do not usually prefer scones or do not particularly prefer scones (Group 2) (The criteria for preference is , When visiting the bakery, it was classified according to the frequency of scone purchase, and Group 1 consisted of subjects with a scone selection rate of 80% or more)

Subjects divided into two groups were asked to sample the scones of the Examples and Comparative Examples, and their preferences were investigated. After tasting one scone, rinse their mouths sufficiently with water and be careful not to affect the tasting of other scones. .

A 5-point scoring method (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad) was used to calculate the sensory evaluation results, and the results are shown in Table 1 below as average values. showed up

taste incense texture preference Group 1 Example 4.65 4.75 4.5 4.75 comparative example 4.2 4.75 4.2 4.2 Group 2 Example 4.5 4.75 4.75 4.5 comparative example 3.85 4.5 3.5 3.5

As shown in the table above, the scones prepared using the scone dough of the present invention showed significant differences in taste, texture, and preference compared to the comparative example even for subjects in Group 1 who usually enjoyed and preferred scones. was

In particular, in the case of subjects in Group 2, who usually have a low preference for scones, scones prepared using the scone dough of the present invention received a very good evaluation of 4.5 or higher in terms of taste, aroma, texture, and preference, and compared to comparative examples. Thus, there were significant differences in terms of taste, aroma, texture, and preference.

This shows that when using the scone dough of the present invention, scones that can satisfy various preferences of consumers can be prepared.

Claims (5)

Including a first dough and a second dough,
The first dough,
S1-1) Sifting 250 to 350 parts by weight of strong flour into a container;
S1-2) 15 to 25 parts by weight of sugar, 1 to 3 parts by weight of dry yeast, 0.1 to 2 parts by weight of salt, 60 to 80 parts by weight of fresh cream, 60 to 80 parts by weight of water and one egg were added to the container, Kneading the dough until it is shiny and becomes translucent when spread with both hands; and
S1-3) fermenting the dough at a temperature of 40 to 50 ° C. for 30 to 60 minutes;
The second dough,
S2-1) Sifting 550 to 650 parts by weight of soft flour into a container;
S2-2) adding 20 to 30 parts by weight of baking powder, 4 to 6 parts by weight of salt and 20 to 30 parts by weight of sugar into the container and mixing them evenly;
S2-3) Cutting 150 to 170 parts by weight of unsalted butter, putting it in the container, and mixing while crushing the butter; and
S2-4) putting 150 to 180 parts by weight of milk into the container and kneading until it is cleaned up to obtain a second dough;
The first and second doughs are stacked and included in the scone dough,
The layering is
S3-1) pushing out the first and second dough to a thickness of 0.5 to 1 cm, respectively;
S3-2) cutting the first and second dough obtained in step S3-1 into a square shape of the same size;
S3-3) stacking the cut first and second doughs in the order of first dough, second dough, and first dough; and
S3-4) folding the stacked dough; performed by a method comprising
In the step S3-1, in the first dough, the operation of folding the rolled dough in half and then pushing it again is performed 2 to 4 times,
Method for producing dough for scones. delete According to claim 1,
In the step S3-4,
S4-1) folding the stacked dough in half to form a rectangle, then pushing the dough in the long side direction of the rectangle so that the short side:long side of the dough has a ratio of 1: 1.5, and folding the dough in half again; and
S4-2) Dividing the dough obtained in step S3-4 into three lumps; Method for producing a dough for scones, which is performed by a method comprising the. According to claim 3,
After the step S4-2,
Method for producing a dough for scones, further comprising resting for 30 to 60 minutes at a temperature of 0 to 5 ° C. Claims 1, 3, and 4 of any one of scones prepared using the dough for scones.

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