KR102555289B1 - Dormant dough manufacturing method and croffle manufacturing method using the same - Google Patents

Abstract

The present invention provides a method for manufacturing dormant dough using a pyr roller for preparing dough. The pie roller for preparing dough includes a lower roller rotatably installed; An upper roller that compresses the primary dough while rotating in engagement with the lower roller; A supply conveyor belt for supplying primary dough at a predetermined speed; And a discharge conveyor belt for discharging the primary dough at the above speed; including, by changing the rotational directions of the lower roller and the upper roller and the transporting directions of the supply conveyor belt and the discharge conveyor belt at regular intervals, the primary dough is transferred to the pyro-roller. By repeating supply and discharge to create a secondary dough of a predetermined thickness, but the dormant dough manufacturing method, the step of mixing by putting butter for filling in the primary dough in the middle of the repetition of supply and discharge; An aging step of aging the secondary dough; And a forming step of molding the aged secondary dough into a tertiary dough of a predetermined size; A rapid cooling step of rapidly cooling the molded tertiary dough to produce a dormant dough; includes.

Description

Dormant dough manufacturing method and crople manufacturing method using the same {DORMANT DOUGH MANUFACTURING METHOD AND CROFFLE MANUFACTURING METHOD USING THE SAME}

The present invention relates to a method for manufacturing dough for baking, and more particularly, to a method for manufacturing dormant dough and a crople manufacturing method using the same.

In the case of the bakery, the uniformity of the dough determines the taste and quality of the bread. Breads such as croissants and pastries are prepared using a dormant dough or frozen dough method or a straight (handmade) method, and then a baking process is performed after fermentation.

The ingredient that makes bread rise is yeast. In general, dough contains 100 million yeast and 1 million to 10 million lactic acid bacteria per gram. Yeast usually dies at minus 60 degrees. However, dormant dough refers to a technology that temporarily puts yeast to sleep and then awakens them again. Therefore, even if the distribution is long, it is possible to deliver the dormant dough with a margin, and there is an effect that there is no fear of abandoning the bread at a franchise store when the number of customers is less than expected.

In the case of using dormant dough, most franchisees make dough (dough before baking bread) at the factory and supply it to franchisees nationwide in a frozen state. Merchants simply receive the frozen dough, defrost it, and bake it in the oven.

However, if the refrigeration distribution system is not good or if the dough is frozen and thawed repeatedly, the yeast may die and smell. If additives are added to prevent this, the taste of bread may not be good.

The biggest problem with frozen dough is freezing. freeze storage. During the thawing process, the generation and growth of ice crystals tends to lower the gas generating ability and holding power.

Therefore, there is a need to prepare frozen dough or dormant dough to reduce the degradation of these actions to a minimum.

The foregoing background art is technical information that the inventor possessed for derivation of the present invention or acquired during the derivation process of the present invention, and cannot be said to be known art disclosed to the general public prior to filing the present invention.

Publication No. 10-2018-0032123 Registered Patent Publication 10-2321161

The present invention is to solve the above problems, and an object of the present invention is to provide a method for producing dormant dough that can maintain excellent baking properties even in long-term freezing.

An object of the present invention is to provide a method for manufacturing bread dough that can improve the taste and flavor of bread.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object can be solved by the personal information protection method and personal information protection system of the present invention.

Dormant dough manufacturing method using a pie roller for dough production according to an embodiment of the present invention, using a pie roller for dough production,

The pie roller for preparing the dough,

a lower roller rotatably installed;

an upper roller that rotates in engagement with the lower roller and compresses the primary dough; and

A supply conveyor belt for supplying the primary dough at a predetermined speed; and

Including; a discharge conveyor belt for discharging the primary dough at the speed;

By changing the rotation directions of the lower roller and the upper roller, and the conveying directions of the supply conveyor belt and the discharge conveyor belt at regular intervals, supplying and discharging the primary dough to and from the pie roller is repeated to obtain a secondary dough having a predetermined thickness. The dough is produced, but the dormant dough manufacturing method,

Putting butter for filling in the primary dough in the middle of the repetition of supply and discharge and blending;

Aging step of aging the secondary dough; and

A molding step of molding the aged secondary dough into a tertiary dough of a certain size; and

A rapid cooling step of rapidly cooling the molded tertiary dough to produce a dormant dough; includes.

Preferably,

In the aging step, the secondary dough is characterized in that it is sealed and aged in a packaging bag injected with nitrogen gas.

Preferably,

The quenching rate in the quenching step is characterized in that it varies depending on the size of the tertiary dough.

Preferably,

The size of the tertiary dough is characterized in that it has 70g of 12cm * 5cm * 7cm (H).

Preferably,

The quenching step is

In order to produce the dormant dough, it is characterized in that the tertiary dough is frozen in a quick freezer at -30 ° C and then stored in a freezer at -18 ° C.

Preferably,

The quenching step is

It is classified into a plurality of quenching sections according to the quenching temperature,

It is characterized in that the cooling rate is different or the quenching method is configured differently according to the quenching section.

Preferably,

The quenching step is classified into two sections,

The cooling rate in the first section of freezing the center temperature of the tertiary dough from 20 ° C to -10 ° C to create the dormant dough is adjusted to 0.6 ~ 1.2 ° C / min,

The cooling rate in the second section for freezing the center temperature of the tertiary dough from -10 ° C to -30 ° C is adjusted to 2 ° C / min.

Preferably,

The rapid cooling in the second section is characterized by using a blow freezing method in which cold air of -40 to -34 ° C flows at 100 to 400 m / h to rapidly cool.

Crople manufacturing method according to an embodiment of the present invention

The dormant dough prepared using the method for manufacturing dormant dough according to any one of claims 1 to 7 is placed in a waffle pan or waffle maker and baked to prepare croples.

Preferably,

Further comprising the step of thawing the dormant dough, but the thawing is covered with plastic at room temperature and left for about 30 minutes to prevent the surface of the dormant dough from getting wet.

According to the dormant dough manufacturing method of the present invention and the crople manufacturing method using the same, there is an effect of maintaining excellent baking properties even during long-term freezing.

According to the dormant dough manufacturing method and the crople manufacturing method using the same, the taste and flavor of bread can be improved.

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

In order to more fully understand the drawings cited in the detailed description of the present invention, a brief description of each drawing is provided.
1 is a view schematically showing the configuration of a pie roller for dough production.
Figure 2 is a flow chart of each step of generating a dormant dough using the pie roller of Figure 1.
Figure 3 is a diagram showing a process for adjusting the quenching rate in each section of the quenching step of the present invention.
Figure 4 is a diagram showing a process for adjusting the quenching method in each section of the quenching step of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art to which this invention belongs, and in case of conflict, this specification including definitions of will take precedence.

In order to clearly explain the proposed invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification. And, when a certain component is said to "include", this means that it may further include other components without excluding other components unless otherwise stated. Also, a “unit” described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not clearly describe a specific order in context. It may be performed differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Dough in the present invention refers to dough made before baking bread, and in particular, in the case of croissant dough, it refers to dough molded into a croissant shape.

The dormant dough in the present invention refers to a product made by temporarily freezing the yeast of the dough so that long-term frozen storage is possible.

1 is a view schematically showing the configuration of a pie roller for dough production.

A pie roller, also called a belt sheeter, is a machine that stretches or folds dough into a desired shape.

The pie roller is useful for making products such as pies, pastries, and croissants.

The pie roller 100 for preparing dough of the present invention includes a lower roller 110, an upper roller 130, a supply conveyor belt 150 and a discharge conveyor belt 170.

The lower roller 110 may rotate in the direction shown in FIG. 1 or in the opposite direction.

As shown in FIG. 1, the upper roller 130 compresses the dough 120 while rotating in engagement with the lower roller. The upper roller rotates in engagement with the lower roller to move the dough 120 in the direction of the arrow 170 or the direction of the arrow 180.

The supply conveyor belt 150 supplies the dough 120 at a set speed.

The discharge conveyor belt 160 discharges the compressed dough at the same speed as the supply speed of the dough of the supply conveyor belt.

1 shows a pie roller including both the supply conveyor belt 150 and the discharge conveyor belt 160, but only the supply conveyor belt 150 is provided and the dough is transferred in the direction of the arrow 170. It operates as a supply belt for supplying, and may be configured to operate as a discharge belt for discharging dough when transporting in the direction of the arrow 180.

The pie roller 100 changes the rotation direction of the lower roller and the upper roller, and the conveying direction of the supply conveyor belt and the discharge conveyor belt at regular intervals, and repeats supplying and discharging the dough 120 to the pie roller to produce dough having a predetermined thickness. (140).

Figure 2 is a flow chart of each step of generating a dormant dough using the pie roller of Figure 1.

The dormant dough manufacturing method of the present invention includes a blending step (S210), an aging step (S230), a forming step (S250) and a rapid cooling step (S270).

In the blending step (S210), butter for filling is added to the dough in the middle of repetition of supply and discharge of the dough by the pie roller 100 and blended. In the mixing step, various types of sub-materials may be additionally added depending on the type of bread to be made.

In the aging step (S230), the dough having a predetermined thickness is aged.

In the aging step, the dough is sealed in a packaging bag infused with nitrogen gas and aged.

By sealing and aging in nitrogen gas, baking properties can be maintained excellently.

In order to produce well-risen dormant dough bread, the less fermentation before freezing, the better. If there is a lot of fermentation before freezing, the gluten is damaged by ice crystals. This is because the solubility of carbon dioxide gas increases and the number of bubbles decreases.

The resistance to ice crystals of the tissue structure of the dormant dough or frozen dough increases as the dough fermentation before freezing decreases, such as the freezing resistance of yeast.

This is because when the amount of fermentation before freezing increases, the gluten network forming the backbone of the dough is easily damaged by ice crystals. Freezing sufficiently fermented dough, such as normal straight dough, causes a problem in that the solubility of carbon dioxide gas in water increases significantly due to cooling, and the number of bubbles decreases remarkably. This is a common phenomenon that also appears in frozen dough.

Unlike carbon dioxide, nitrogen gas is insoluble in water and its solubility hardly changes even when cooled. By aging in a sealed bag of nitrogen gas, since nitrogen gas remains even when carbon dioxide gas in bubbles is dissolved by cooling even in frozen or refrigerated dough, the disappearance of bubbles hardly occurs and baking properties can be excellently maintained.

In the forming step (S250), the aged dough is molded into a dough of a certain size.

Molding of the dough in the forming step includes not only shaping to a certain size but also making it into a croissant shape.

In the quenching step (S270), the molded dough is quenched to create a dormant dough.

The size of commercially available dormant dough typically has 70 g of 12cm*5cm*7cm (H).

Depending on the size of the dough, the cooling speed is configured differently. Specifically, since small dough is cooled faster than large dough, the cooling rate is adjusted in consideration of this.

Figure 3 is a diagram showing a process for adjusting the quenching rate in each section of the quenching step of the present invention.

The rapid cooling step of the present invention is characterized in that the molded dough is frozen in a quick freezer at -30 ° C for a certain period of time (eg, 30 to 40 minutes) to produce a dormant dough, and then stored in a freezer at -18 ° C. .

The main problems in freezing baked goods are the maintenance of yeast activity and the damage of gluten tissue. Deterioration of these quality factors reduces the carbon dioxide generating ability and capture ability during fermentation, thereby reducing the volume of the final product, causing changes in texture and prolonging fermentation time.

Rapid freezing of most common foods is advantageous in maintaining quality during freezing or thawing.

However, for baked goods, quick freezing is not suitable. This is because if the freezing speed is too fast, yeast in the frozen dough may be frozen, and flake separation or structural deformation of the crust may easily occur when baked.

The dormant dough manufacturing method of the present invention is characterized by classifying into a plurality of quenching sections according to the quenching temperature in the quenching step, and configuring the cooling rate differently according to the quenching section.

As an example, FIG. 3 shows an example in which the rapid cooling step is classified into two sections.

In the quench 1 section, the dough is frozen at 1 quench rate (S310), and in the quench 2 section, the dough is frozen at 2 quench rate (S320).

As an embodiment, the quenching step is classified into two sections,

The cooling rate in the first section for freezing the center temperature of the molded dough from 20 ° C to -10 ° C to create a dormant dough is adjusted to 0.6 ~ 1.2 ° C / min.

And the cooling rate in the second section for freezing the center temperature of the dough from -10 ° C to -30 ° C is adjusted to 2 ° C / min.

The first section has a higher freezing temperature than the second section, and the cooling rate in the first section is lower than the cooling rate in the second section.

By keeping the cooling rate in the first section lower than the cooling rate in the second section, it is possible to solve the problem of yeast freezing in the frozen dough.

Figure 4 is a diagram showing a process for adjusting the quenching method in each section of the quenching step of the present invention.

The dormant dough manufacturing method of the present invention is characterized in that it is classified into a plurality of quenching sections according to the quenching temperature in the quenching step, and the quenching method is configured differently according to the quenching section.

As an example, FIG. 4 shows an example in which the rapid cooling step is classified into two sections.

In the 1st quenching section, the dough is frozen in 1 quenching method (S410), and in the 2nd quenching section, the dough is frozen at 2 quenching rates (S420).

Examples of rapid cooling methods include ① blast freezing method, ② contact freezing method, ③ immersion freezing method, and ④ liquefied gas freezing method.

Air blast freezing is a method of freezing in a short time by forcibly circulating cold air at 3 to 5 m/s around the object to be frozen.

The contact freezing method is a method of cooling a metal plate by flowing a cooled refrigerant or brine into a metal cooling plate, and then freezing by sandwiching an object to be frozen between the metal plates.

Immersion freezing is a method of freezing by immersing an object to be frozen in a secondary refrigerant cooled by a refrigerant.

Liquefied gas freezing (cryogenic freezing) is a method of directly spraying a refrigerant such as liquid nitrogen or liquid carbon dioxide on food.

The quenching method in the present invention may be determined according to the optimal method for realizing the quenching rate in each section in FIG. 3 .

For example, the cooling rate in the second section, which freezes the center temperature of the dough examined above from -10 ° C to -30 ° C, is 2 ° C / min. A blast freezing method can be used, in which quenching is performed by flowing at 400 m/h.

The present invention also provides a crople manufacturing method.

Crople is a food made by pressing croissant dough into a waffle machine.

"Croffle" is a compound word combining "croissant" and "waffle".

The crople manufacturing method according to the present invention is made by placing the dormant dough prepared using the dormant dough manufacturing method according to the present invention in a waffle pan or waffle maker and baking.

When thawing the dormant dough according to the present invention, it is good to cover it with plastic at room temperature and leave it for about 30 minutes to prevent the surface of the dormant dough from getting wet.

As described above, the optimal embodiment has been disclosed in the drawings and specifications. Although specific terms have been used herein, they are only used for the purpose of describing the present invention and are not used to limit the scope of the present invention described in the claims or defining the meaning. Therefore, those of ordinary skill in the art will understand that various modifications and equivalent other embodiments are possible therefrom. Therefore, the true technical scope of protection of the present invention should be determined by the technical spirit of the appended claims.

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

Claims (8)

In the method for producing dormant dough using a pyrole for dough production,
Creating the first dough by using the py roller;
Butter blending step of putting butter for filling in the primary dough and re-supplying it to the pie roller to blend the butter;
The secondary dough producing step of resupplying the first dough mixed with the butter to the pie roller to create a second dough having a predetermined thickness;
Aging step of aging the secondary dough; and
A molding step of molding the aged secondary dough into a tertiary dough of a predetermined size; and
A quenching step of rapidly cooling the molded tertiary dough to produce a dormant dough; including,
The quenching step is
It is classified into a first quench section and a second quench section according to the quench temperature,
The first quenching section and the second quenching section are configured with different quenching methods,
The first quenching section is
Consisting of a contact freezing method in which cooled refrigerant or brine is poured into a metal cooling plate to cool the cooling plate, and then the tertiary dough is frozen by sandwiching the tertiary dough between the cooling plates,
The second rapid cooling section,
An air blast freezing method of freezing the tertiary dough by circulating cold air in the tertiary dough; or
It consists of a liquefied gas freezing method (cryogenic freezing) in which liquid nitrogen or liquid carbon dioxide is sprayed on the tertiary dough,
The cooling rate in the first rapid cooling section for freezing the center temperature of the tertiary dough from 20 ° C to -10 ° C to create the dormant dough is adjusted to 0.6 ~ 1.2 ° C / min,
The cooling rate in the second rapid cooling section for freezing the center temperature of the tertiary dough from -10 ° C to -30 ° C is adjusted to 2 ° C / min,
The rapid cooling in the second rapid cooling section is characterized in that using the blowing freezing method of rapid cooling by flowing cold air of -40 ~ -34 ℃ at 100 ~ 400 m / h, dormant dough manufacturing method. The method of claim 1,
In the aging step, the secondary dough is sealed in a packaging bag injected with nitrogen gas and aged, characterized in that, dormant dough manufacturing method. The method of claim 1,
Characterized in that the quenching rate in the quenching step varies depending on the size of the tertiary dough, dormant dough manufacturing method. delete delete In the crople manufacturing method,
A method for producing croples by placing the dormant dough prepared using the method for manufacturing dormant dough according to any one of claims 1 to 3 in a waffle pan or waffle maker and baking. delete delete

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