KR102577857B1 - Manufacture method for bread using Allium fistulosumL - Google Patents
Manufacture method for bread using Allium fistulosumL Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A21D8/06—Baking processes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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Abstract
본 발명은 대파 빵 제조방법에 관한 것으로서, 그 제조방법은 강력분 35 ~ 42중량%, 중력분 7 ~ 11 중량%, 종반죽 14 ~ 19 중량%, 소금 0.8 ~ 1.5 중량%, 드라이이스트 0.3 ~ 1 중량%, 몰트 0.3 ~ 1 중량%, 물 21 ~ 27 중량%, 계란 2 ~ 5 중량%, 설탕 3 ~ 6 중량% 및 버터 3 ~ 6 중량%을 믹싱볼에 넣어 교반하여 반죽물의 온도가 27℃의 실온에서 30분 동안 1차 발효한 후 3번 포개어 접어 반죽을 활성화한 후 펀칭한 후 20분간 2차 발효하여 이스트의 활동이 활성화하는 생지제조 공정; 버터 34 ~ 39 중량%을 부드럽게 풀어준 후, 설탕 11 ~ 15중량%, 연유 7 ~ 11중량%, 황란 4 ~ 7중량%, 생크림 4 ~ 7중량%, 마요네즈 8 ~ 12 중량%, 다진마늘 8 ~ 12중량%, 바질페스토 8 ~ 11중량% 및 파슬리 0.2 ~ 0.6중량%을 계량하여 믹서기에 넣고 골고루 썩어 1차 소성된 베이스 조성물의 내부 양면에 토핑되는 충전물 제조공정; 계란 27 ~ 31 중량%, 설탕 11 ~ 14 중량%, 우유 6 ~ 9 중량%, 파슬리 0.3 ~ 0.8 중량% 및 마요네즈 48 ~ 54 중량%을 계량하여 혼합하여 충전물이 충전된 상부에 토핑되는 토핑소스 제조공정; 잘게 쓸어 구비된 대파 74 ~ 79 중량%, 올리브 오일 10 ~ 15 중량%, 소금 0.5 ~ 1 중량%, 계란 8 ~ 12 중량% 및 후추 0.8 ~ 1.6 중량%을 넣고 섞어준 후, 1일 동안 냉장 상태에서 하루 숙성하여 토핑소스 상부에 토핑되는 파절임소스 제조공정; 및 생지제조 공정에 구비된 생지를 자동분할기로 분할하여 타원형으로 둥글리기 하고 실온에서 20 ~ 25분 중간발효된 반죽물을 23cm의 막대형으로 성형하여 철판에 7 ~ 8cm 간격으로 팬닝된 반죽물을 온도 32℃에서 40분 동안 발효하여 구비된 생지의 윗면을 살짝 말린 뒤 상부온도 260℃, 하부온도 200℃에서 13분간 1차 소성하고 1cm 간격으로 길이방향으로 2번 칼집을 낸 후 칼집 사이 면에 충전물을 충진하고, 토핑소스를 그 표면에 골고루 도포하고 토핑소스가 도포된 상부에 파절임 소스를 전체적으로 올려준 후, 마요네즈 및 피자치즈를 각각 뿌린 후, 오븐에서 13분간 2차 소성하는 성형 공정;을 포함하여 구성된다. The present invention relates to a method of manufacturing green onion bread, which includes 35 to 42% by weight of bread flour, 7 to 11% by weight of all-purpose flour, 14 to 19% by weight of final dough, 0.8 to 1.5% by weight of salt, and 0.3 to 1% by weight of dry yeast. %, 0.3 to 1% by weight of malt, 21 to 27% by weight of water, 2 to 5% by weight of eggs, 3 to 6% by weight of sugar, and 3 to 6% by weight of butter are placed in a mixing bowl and stirred until the temperature of the dough is at room temperature of 27°C. A dough manufacturing process in which the dough is activated by first fermenting for 30 minutes, then folded three times to activate the dough, and then punched and then subjected to secondary fermentation for 20 minutes to activate the yeast's activity; After gently dissolving 34 to 39% by weight of butter, 11 to 15% by weight of sugar, 7 to 11% by weight of condensed milk, 4 to 7% by weight of yellow eggs, 4 to 7% by weight of fresh cream, 8 to 12% by weight of mayonnaise, 8% of minced garlic. ~ 12% by weight, 8 ~ 11% by weight of basil pesto, and 0.2 ~ 0.6% by weight of parsley are weighed and placed in a blender, rotted evenly, and topping both sides of the first fired base composition; Weigh and mix 27 to 31% by weight of eggs, 11 to 14% by weight of sugar, 6 to 9% by weight of milk, 0.3 to 0.8% by weight of parsley, and 48 to 54% by weight of mayonnaise to produce a topping sauce to top the filled filling. process; Add 74 to 79% by weight of finely chopped green onions, 10 to 15% by weight of olive oil, 0.5 to 1% by weight of salt, 8 to 12% by weight of eggs, and 0.8 to 1.6% by weight of pepper, mix, and refrigerate for 1 day. Pickled green onion sauce manufacturing process that is aged for one day and then topped with topping sauce; And the dough provided in the dough manufacturing process is divided with an automatic divider and rounded into an oval shape. The dough is mid-fermented at room temperature for 20 to 25 minutes, molded into a 23cm stick, and the dough is panned at 7 to 8cm intervals on an iron plate. After fermenting for 40 minutes at a temperature of 32℃, lightly drying the upper surface of the dough, firing it for the first time at an upper temperature of 260℃ and a lower temperature of 200℃ for 13 minutes, making two cuts in the longitudinal direction at 1cm intervals, and then making cuts on the surface between the cuts. A forming process in which the filling is filled, the topping sauce is evenly applied to the surface, the pickled green onion sauce is placed entirely on top of the topping sauce, and mayonnaise and pizza cheese are sprinkled on top, followed by secondary baking in the oven for 13 minutes; It consists of:
Description
본 발명은 대파 빵 제조방법에 관한 것으로, 더욱 상세하게는 생지 제조, 충전물 제조, 토핑소스 제조, 파절임소스 제조, 성형 및 소성 공정을 통해 구비되는 대파 빵 제조방법에 관한 것이다.The present invention relates to a method of manufacturing green onion bread, and more specifically, to a method of manufacturing green onion bread prepared through dough manufacturing, filling manufacturing, topping sauce manufacturing, pickled green onion sauce manufacturing, forming and firing processes.
또한, 본 발명은 생지를 1차 소성 절차를 통해 구비하고 소성된 빵을 세로로 절개하여 칼 집을 내어 충전물을 절개된 양 표면에 골고루 충진하고 토핑소스를 도포한 후 잘게 자른 숙성된 대파 절임 소스를 빵 표면에 첨가하여 2차 소성 절차를 통해 구비함으로써 충진물, 토핑소스 및 대파절임 소스가 빵의 표면 및 내부에 함유하여 대파의 유효성분을 함께 섭취하여 건강에 유익한 대파 빵 제조방법에 관한 것이다.In addition, the present invention prepares raw dough through a primary firing procedure, cuts the fired bread vertically, makes a knife, fills the filling evenly on both surfaces of the cut, applies topping sauce, and then adds finely chopped aged green onion pickled sauce. This relates to a method of manufacturing green onion bread that is beneficial to health by adding it to the surface of the bread and providing it through a secondary firing procedure, so that the filling, topping sauce, and pickled green onion sauce are contained on the surface and inside of the bread, and the active ingredients of the green onion are consumed together.
현대에는 바쁘게 쫓기는 사회생활로 인하여 아침을 거르든가 제때 식사를 못하는 때가 늘어나게 되어 건강을 해치는 사람이 많아졌으며, 식사 한 끼를 해결하기 위하여 햄버거, 샌드위치, 빵 또는 콘프러스트 등과 같이 간편한 아침식사를 위한 인스턴트 식품들이 늘어나고 있다. In modern times, due to the busy social life, more and more people are skipping breakfast or not eating on time, harming their health. In order to complete a meal, instant foods such as hamburgers, sandwiches, bread, or corn frosting are used for simple breakfasts. Foods are increasing.
그러나 햄버거 및 샌드위치는 시간과 공간의 제약을 주지 않는 등의 장점이 있으나 이러한 패스트푸드는 고열량, 고트랜스 지방화 등의 이유로 성장하는 아이들이나, 과체중 과비만인 현대인의 식사로는 적합하지 않은 문제점이 있다. However, hamburgers and sandwiches have the advantage of not being limited by time and space, but these fast foods have the problem of being unsuitable as a meal for growing children or modern people who are overweight or obese due to high calories and high trans fat content. .
게다가, 최근 아토피 질환 등과 같은 각종어린이 질환 및 환경적 요인으로 인한 각종 성인병들로 인하여 웰빙에 대한 욕구가 점차 커지면서 인스턴트 식품의 소비보다 웰빙 식품에 대한 소비가 점차 높아지고 있다.In addition, as the desire for well-being has recently grown due to various childhood diseases such as atopic disease and various adult diseases caused by environmental factors, the consumption of well-being foods is gradually increasing compared to the consumption of instant foods.
한편, 통상적으로 빵은 밀가루, 그 외 곡물에 이스트, 소금, 물 등을 가해 반죽을 만든 후 이를 발효시켜 구운 음식을 말한다. 상기 빵은 반죽의 성질, 제법, 형태에 따라 다양하게 분류할 수 있으며, 예컨대, 주식 및 주식대용인 식빵, 바게트 등과 설탕과 유지를 많이 넣어 아이들 부식으로 주로 쓰이는 과자빵, 앙금빵, 크림빵, 크라상 등, 스팀에 찌거나 튀기는 방법에 특징이 있는 베이글, 크로켓등, 여러 부재료가 혼합된 샌드위치, 피자, 햄버거 등이 그 대표적인 예이다.Meanwhile, bread generally refers to food that is made by adding yeast, salt, and water to flour and other grains to make dough, then fermenting the dough, and baking it. The bread can be classified into various types according to the nature of the dough, manufacturing method, and form. For example, white bread and baguettes that are staples or substitutes for staple foods, snack bread, bean paste bread, cream bread, etc. that are mainly used as children's snacks with a lot of sugar and fat, Representative examples include croissants, bagels and croquettes that are characterized by steaming or frying, and sandwiches, pizzas, and hamburgers that are mixed with various ingredients.
빵의 제조과정은 밀반죽을 한 후 통상 일정기간의 숙성을 거쳐 오븐 등에서 구워지거나 쪄지는 것이 일반적인데, 이때 빵의 조직은 원래 반죽보다 상당히 팽창하게 된다. 이러한 빵 조직의 팽창은 글루텐이라는 밀 단백질이 공기를 반죽 조직 내에 보유시키는 성질을 가지고 있기 때문에 일어나는 것으로 알려져 있으며, 이러한 빵의 성질로 인해 빵은 조직이 부드럽고 특유의 미감을 갖게 된다.The manufacturing process of bread generally involves kneading wheat dough, aging it for a certain period of time, and then baking or steaming it in an oven. At this time, the bread structure expands significantly compared to the original dough. It is known that this expansion of bread tissue occurs because a wheat protein called gluten has the property of retaining air within the dough tissue, and this property of bread gives the bread a soft texture and a unique aesthetic.
또한, 빵을 만들기 위해서는 다양한 종류의 재료를 구비하여 소비자의 식감을 유도하고 건강에 유효하고, 특히 소비자들의 변화되는 입맛과 트렌드를 충족시켜 줄 수 있도록 시도되고 있다.In addition, in order to make bread, various types of ingredients are used to induce consumers' texture, be effective for health, and especially to satisfy consumers' changing tastes and trends.
따라서, 본 출원인은 대파 및 된장을 이용한 레시피를 개발하고 시도함으로서 건강에 유익한 대파빵을 제안하고자 한다.Therefore, the present applicant would like to propose green onion bread that is beneficial to health by developing and attempting a recipe using green onions and soybean paste.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 그 목적은 생지를 1차 소성 절차를 통해 구비하고 소성된 빵을 세로로 절개하여 칼 집을 내어 충전물을 절개된 양 표면에 골고루 충진하고 토핑소스를 도포한 후 잘게 자른 숙성된 대파 절임 소스를 빵 표면에 첨가하여 2차 소성 절차를 통해 구비함으로써 충진물, 토핑소스 및 대파절임 소스가 빵의 표면 및 내부에 함유하여 대파의 유효성분을 함께 섭취하여 건강에 유익한 대파 빵 제조방법을 제공하는데 있다.The present invention was devised to solve the above problems, and its purpose is to prepare the dough through a primary firing procedure, cut the baked bread vertically, make a knife, fill the filling evenly on both surfaces of the cut, and add toppings. After applying the sauce, finely chopped aged green onion pickled sauce is added to the surface of the bread and prepared through a secondary firing procedure, so that the filling, topping sauce and pickled green onion sauce are contained on the surface and inside of the bread, and the active ingredients of the green onion are consumed together. The aim is to provide a method of manufacturing green onion bread that is beneficial to health.
그러나 본 발명의 목적들은 상기에 언급된 목적으로 제한되지 않으며, 언급되지 않은 또 다른 목적들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.However, the objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.
상기의 목적을 달성하기 위해 본 발명의 실시예에 따른 대파 빵 제조방법은, 강력분 35 ~ 42중량%, 중력분 7 ~ 11 중량%, 종반죽 14 ~ 19 중량%, 소금 0.8 ~ 1.5 중량%, 드라이이스트 0.3 ~ 1 중량%, 몰트 0.3 ~ 1 중량%, 물 21 ~ 27 중량%, 계란 2 ~ 5 중량%, 설탕 3 ~ 6 중량% 및 버터 3 ~ 6 중량%을 믹싱볼에 넣어 교반하여 반죽물의 온도가 27℃의 실온에서 30분동안 1차 발효한 후 3번 포개어 접어 반죽을 활성화한 후 펀칭한 후 20분간 2차 발효하여 이스트의 활동이 활성화하는 생지제조 공정; 버터 34 ~ 39 중량%을 부드럽게 풀어준 후, 설탕 11 ~ 15중량%, 연유 7 ~ 11중량%, 황란 4 ~ 7중량%, 생크림 4 ~ 7중량%, 마요네즈 8 ~ 12 중량%, 다진마늘 8 ~ 12중량%, 바질페스토 8 ~ 11중량% 및 파슬리 0.2 ~ 0.6중량%을 계량하여 믹서기에 넣고 골고루 썩어 1차 소성된 베이스 조성물의 내부 양면에 토핑되는 충전물 제조공정; 계란 27 ~ 31 중량%, 설탕 11 ~ 14 중량%, 우유 6 ~ 9 중량%, 파슬리 0.3 ~ 0.8 중량% 및 마요네즈 48 ~ 54 중량%을 계량하여 혼합하여 충전물이 충전된 상부에 토핑되는 토핑소스 제조공정; 잘게 쓸어 구비된 대파 74 ~ 79 중량%, 올리브 오일 10 ~ 15 중량%, 소금 0.5 ~ 1 중량%, 계란 8 ~ 12 중량% 및 후추 0.8 ~ 1.6 중량%을 넣고 섞어준 후, 1일 동안 냉장 상태에서 하루 숙성하여 토핑소스 상부에 토핑되는 파절임소스 제조공정; 및 생지제조 공정에 구비된 생지를 자동분할기로 분할하여 타원형으로 둥글리기 하고 실온에서 20 ~ 25분 중간발효된 반죽물을 23cm의 막대형으로 성형하여 철판에 7 ~ 8cm 간격으로 팬닝된 반죽물을 온도 32℃에서 40분 동안 발효하여 구비된 생지의 윗면을 살짝 말린 뒤 상부온도 260℃, 하부온도 200℃에서 13분간 1차 소성하고 1cm 간격으로 길이방향으로 2번 칼집을 낸 후 칼집 사이 면에 충전물을 충진하고, 토핑소스를 그 표면에 골고루 도포하고 토핑소스가 도포된 상부에 파절임 소스를 전체적으로 올려준 후, 마요네즈 및 피자치즈를 각각 뿌린 후, 오븐에서 13분간 2차 소성하는 성형 공정;을 포함하여 구비되는 것을 특징으로 한다.In order to achieve the above object, the method of manufacturing green onion bread according to an embodiment of the present invention includes 35 to 42% by weight of strong flour, 7 to 11% by weight of all-purpose flour, 14 to 19% by weight of final dough, 0.8 to 1.5% by weight of salt, and dry. Put 0.3 to 1% by weight of yeast, 0.3 to 1% by weight of malt, 21 to 27% by weight of water, 2 to 5% by weight of eggs, 3 to 6% by weight of sugar, and 3 to 6% by weight of butter in a mixing bowl and stir to adjust the temperature of the dough. A dough manufacturing process in which the dough is activated by first fermenting for 30 minutes at a room temperature of 27°C, then activating the dough by folding it three times, punching it, and then performing a second fermentation for 20 minutes to activate the activity of the yeast; After gently dissolving 34 to 39% by weight of butter, 11 to 15% by weight of sugar, 7 to 11% by weight of condensed milk, 4 to 7% by weight of yellow eggs, 4 to 7% by weight of fresh cream, 8 to 12% by weight of mayonnaise, 8% of minced garlic. ~ 12% by weight, 8 ~ 11% by weight of basil pesto, and 0.2 ~ 0.6% by weight of parsley are weighed and placed in a blender, rotted evenly, and topping both sides of the first fired base composition; Weigh and mix 27 to 31% by weight of eggs, 11 to 14% by weight of sugar, 6 to 9% by weight of milk, 0.3 to 0.8% by weight of parsley, and 48 to 54% by weight of mayonnaise to produce a topping sauce to top the filled filling. process; Add 74 to 79% by weight of finely chopped green onions, 10 to 15% by weight of olive oil, 0.5 to 1% by weight of salt, 8 to 12% by weight of eggs, and 0.8 to 1.6% by weight of pepper, mix, and refrigerate for 1 day. Pickled green onion sauce manufacturing process that is aged for one day and then topped with topping sauce; And the dough provided in the dough manufacturing process is divided with an automatic divider and rounded into an oval shape. The dough is mid-fermented at room temperature for 20 to 25 minutes, molded into a 23cm stick, and the dough is panned at 7 to 8cm intervals on an iron plate. After fermenting for 40 minutes at a temperature of 32℃, lightly drying the upper surface of the dough, firing it for the first time at an upper temperature of 260℃ and a lower temperature of 200℃ for 13 minutes, making two cuts in the longitudinal direction at 1cm intervals, and then making cuts on the surface between the cuts. A forming process in which the filling is filled, the topping sauce is evenly applied to the surface, the pickled green onion sauce is placed entirely on top of the topping sauce, and mayonnaise and pizza cheese are sprinkled on top, followed by secondary baking in the oven for 13 minutes; It is characterized by being provided including.
또한, 본 발명의 실시예에 따른 대파 빵 제조방법의 생지 제조공정의 조성물은 전체 반죽의 100중량%에 대하여 강력분 37.34 중량%, 중력분 9.34 중량%, 종반죽 16.34 중량%, 소금 1.03 중량%, 드라이이스트 0.47 중량%, 몰트 0.47 중량%, 물 23.34 중량%, 계란 2.33 중량%, 설탕 4.67 중량% 및 버터 4.67 중량%으로 구성되고, 상기 충전물 제조공정의 조성물은 전체 100중량%에 대하여 버터 36.11 중량%, 설탕 13.93 중량%, 연유 9.63 중량%, 황란 5.15 중량%, 생크림 5.15 중량%, 마요네즈 10.32 중량%, 다진마늘 10.32 중량%, 바질페스토 9.05 중량% 및 파슬리 0.34 중량%으로 구성되고, 상기 토핑 소스 제조공정의 조성물은 전체 소스의 100중량%에 대하여 계란 28.19 중량%, 설탕 12.35 중량%, 우유 7.69 중량%, 파슬리 0.51 중량% 및 마요네즈 51.26 중량%으로 구성되고, 상기 파절임소스 제조공정의 조성물은 잘게 자른 대파 76.34 중량%, 올리브 오일 12.21 중량%, 소금 0.76 중량%, 9.54 중량% 및 후추 1.15 중량%으로 구성되는 것을 특징으로 한다.In addition, the composition of the dough manufacturing process of the green onion bread manufacturing method according to an embodiment of the present invention is 37.34% by weight of strong flour, 9.34% by weight of medium flour, 16.34% by weight of final dough, 1.03% by weight of salt, and dry flour, based on 100% by weight of the total dough. It consists of 0.47% by weight of yeast, 0.47% by weight of malt, 23.34% by weight of water, 2.33% by weight of eggs, 4.67% by weight of sugar, and 4.67% by weight of butter, and the composition of the filling manufacturing process is 36.11% by weight of butter based on the total 100% by weight. , 13.93% by weight of sugar, 9.63% by weight of condensed milk, 5.15% by weight of yellow eggs, 5.15% by weight of fresh cream, 10.32% by weight of mayonnaise, 10.32% by weight of minced garlic, 9.05% by weight of basil pesto, and 0.34% by weight of parsley, prepared as the topping sauce. The composition of the process consists of 28.19% by weight of eggs, 12.35% by weight of sugar, 7.69% by weight of milk, 0.51% by weight of parsley and 51.26% by weight of mayonnaise based on 100% by weight of the total sauce, and the composition of the pickled green onion sauce manufacturing process is finely chopped It is characterized by being composed of 76.34% by weight of green onions, 12.21% by weight of olive oil, 0.76% by weight, 9.54% by weight of salt, and 1.15% by weight of pepper.
또한, 본 발명의 실시예에 따른 대파 빵 제조방법의 상기 성형공정시 생지 40.11 중량%, 충전물 10.91 중량%, 토핑소스 9.09 중량%, 파절임소스 12.73 중량% 및 마요네즈 16.25 중량%과 피자치즈 10.91 중량%의 토핑물 27.16 중량%로 구성되는 것을 특징으로 한다.In addition, during the forming process of the green onion bread manufacturing method according to an embodiment of the present invention, 40.11% by weight of dough, 10.91% by weight of filling, 9.09% by weight of topping sauce, 12.73% by weight of pickled green onion sauce, 16.25% by weight of mayonnaise, and 10.91% by weight of pizza cheese. It is characterized in that it consists of 27.16% by weight of topping.
본 발명에 의한 대파 빵 제조방법은 생지를 1차 소성 절차를 통해 구비하고 소성된 빵을 세로로 절개하여 칼집을 내어 충전물을 절개된 양 표면에 골고루 충진하고 토핑소스를 도포한 후 잘게 자른 숙성된 대파 절임 소스를 빵 표면에 첨가하여 2차 소성 절차를 통해 구비함으로써 충진물, 토핑소스 및 대파절임 소스가 빵의 표면 및 내부에 함유하여 대파의 유효성분을 함께 섭취하여 건강에 유익한 빵을 제공할 수 있다.The method of manufacturing green onion bread according to the present invention is to prepare raw dough through a first firing procedure, cut the fired bread vertically, make a slit, fill the filling evenly on both surfaces of the cut, apply topping sauce, and cut the aged bread into finely chopped pieces. By adding the pickled green onion sauce to the surface of the bread and preparing it through a secondary firing procedure, the filling, topping sauce, and pickled green onion sauce are contained on the surface and inside of the bread, allowing the active ingredients of the green onion to be consumed together to provide bread that is beneficial to health. there is.
또한, 본 발명에 의한 대파 빵 제조방법은 생지 제조시 스틱형태로 구비된 생지를 1차 소성하여 구비된 빵에 세로방향으로 2군데 칼집을 내고 충전물 도포, 충전물 상부에 토핑소스를 주입하고 충전물, 토핑소스가 도포된 상부면에 대파절임 소스가 골고루 올린 후 기호에 따라 마요네즈 및 피자치즈 등을 뿌려 2차 소성을 통해 빵을 제공하여 충전물, 토핑소스, 대파절임 소스 등 재료의 유효성분이 섭취되도록 건강한 빵을 제공할 수 있다.In addition, the method of manufacturing green onion bread according to the present invention involves first firing the dough in the form of a stick, making two cuts in the longitudinal direction on the bread, applying the filling, injecting the topping sauce on top of the filling, and adding the filling, After spreading the pickled green onion sauce evenly on the upper surface where the topping sauce is applied, mayonnaise and pizza cheese are sprinkled on top according to preference, and the bread is served through a second firing to ensure that the active ingredients of the ingredients such as filling, topping sauce, and pickled green onion sauce are consumed. Bread can be provided.
도 1은 본 발명에 따른 대파 빵 제조 공정을 도시한 흐름도.
도 2는 도 1에 따른 대파 빵 제조를 위한 생지 제조공정을 도시한 흐름도.
도 3은 도 1에 따른 대파 빵 제조를 위한 성형공정을 도시한 흐름도.
도 4는 본 발명의 대파 빵 제조의 생지 제조공정을 위한 재료상태를 도시한 사진
도 5는 도 1에 따른 대파 빵 제조공정의 생지 제조절차를 도시한 사진
도 6은 도 5에 구비된 대파 빵 생지의 성형 및 팬닝 공정을 도시한 사진
도 7은 본 발명에 따른 대파 빵의 충전물 제조를 위한 재료 상태를 도시한 사진
도 8은 본 발명의 대파 빵 제조 성형공정 중 생지의 1차 소성 및 절개상태를 도시한 사진
도 9은 본 발명에 따른 대파 빵의 토핑소스 제조를 위한 재료 상태를 도시한 사진
도 10은 본 발명에 따른 대파 빵의 파절임소스 제조 절차를 도시한 사진
도 11은 도 8의 소성된 빵의 절개부에 충진물을 토핑한 상태를 도시한 사진
도 12는 도 11의 충진물이 토핑된 빵 면에 토핑소스를 도핑한 상태를 도시한 사진
도 13은 도 12의 토핑소스가 토핑된 빵 면에 파절임 소스를 충전한 상태를 도시한 사진
도 14는 도 13의 파절임 소스가 충진된 빵에 토핑물인 마요네즈와 피자 치즈를 뿌려 성형한 상태를 도시한 사진
도 15는 도 14에서 구비된 토핑물을 뿌려 구비된 빵을 2차 소성하여 구비된 대파 빵의 상태를 도시한 사진Figure 1 is a flow chart showing the green onion bread manufacturing process according to the present invention.
Figure 2 is a flow chart showing the dough manufacturing process for manufacturing green onion bread according to Figure 1.
Figure 3 is a flow chart showing the forming process for manufacturing green onion bread according to Figure 1.
Figure 4 is a photograph showing the material state for the dough manufacturing process of green onion bread manufacturing of the present invention
Figure 5 is a photograph showing the dough manufacturing procedure of the green onion bread manufacturing process according to Figure 1
Figure 6 is a photograph showing the forming and panning process of the green onion bread dough provided in Figure 5
Figure 7 is a photograph showing the state of materials for manufacturing the filling of the green onion bread according to the present invention
Figure 8 is a photograph showing the first firing and cutting state of the dough during the green onion bread manufacturing and forming process of the present invention.
Figure 9 is a photograph showing the state of materials for manufacturing topping sauce for green onion bread according to the present invention
Figure 10 is a photograph showing the manufacturing procedure of pickled green onion sauce for green onion bread according to the present invention.
Figure 11 is a photograph showing a state in which filling is topped into the cut portion of the baked bread of Figure 8.
Figure 12 is a photograph showing a state in which topping sauce is doped on the bread surface topped with the filling of Figure 11.
Figure 13 is a photograph showing a state in which pickled green onion sauce is filled on the surface of the bread topped with the topping sauce of Figure 12.
Figure 14 is a photo showing a state in which mayonnaise and pizza cheese as toppings are sprinkled on bread filled with the pickled green onion sauce of Figure 13 and molded.
Figure 15 is a photo showing the state of green onion bread prepared by secondary baking the bread prepared by sprinkling the toppings provided in Figure 14
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 기초로 하여 상세히 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail based on the attached drawings.
본 발명은 1차 소성된 빵에 연유, 바질페스토 등이 가미된 충전물을 빵의 표면에 충전되고, 파슬리, 우유 등이 가미된 토핑소스가 도포된 후 파절임소스를 빵 표면에 골고루 올려져 2차 소성을 통해 완성된 빵을 섭취하여 건강에 유익한 대파 빵을 제공하는데, 이에 본 발명에 사용되는 재료인 대파의 특징 및 작용을 살펴보면 대파는 단자엽식물로서 백합과에 속하며 인경이나 종자로 번식하는 재배식물이며, 매운맛을 내는 황화아릴 성분은 강력한 살균력을 갖고 있어 독성을 해독하는 효과가 있다. 그 세부적인 효능을 살펴보면, 대파에는 비타민 A 성분이 많이 함유되어 있어 눈을 보호하고, 눈 건강을 지켜주며 눈의 기능을 향상시키고, 혈액순환을 촉진하여 신진대사가 원활하게 이루어질 수 있도록 도움을 주고, 칼륨 성분이 나트륨의 배출을 촉진시켜 콜레스테롤과 혈압의 수치를 낮춰주고, 몸을 따뜻하게 해주는 성질이 있어 기관지 기능을 강화하여 감기나 기관지 질환 예방에도 도움을 준다. 또한, 대파에 함유된 칼슘 성분으로 골다공증을 예방하고 뼈를 튼튼하게 해주며, 철분 성분이 함유되어 있어 빈혈에도 도움을 주고, 위를 편안하게 해주며, 장운동을 촉진하여 변비예방 및 설사예방에 효과적이며, 엽산 보충의 효능까지 고루 갖추어 산모들에게도 좋다.In the present invention, the surface of the bread is filled with a filling added with condensed milk, basil pesto, etc. to the first baked bread, and a topping sauce added with parsley, milk, etc. is applied, and then the pickled green onion sauce is evenly placed on the surface of the bread to make a second baking. Green onion bread, which is beneficial to health by consuming bread completed through baking, is provided. Looking at the characteristics and effects of green onion, which is an ingredient used in the present invention, green onion is a monocot plant that belongs to the Liliaceae family and is a cultivated plant that propagates by inflorescence or seed. The aryl sulfide component that produces the spicy taste has a strong sterilizing power and is effective in detoxifying toxins. Looking at its detailed effects, green onions contain a lot of vitamin A, which protects the eyes, maintains eye health, improves eye function, and promotes blood circulation, helping metabolism to run smoothly. , the potassium component promotes the excretion of sodium, lowering cholesterol and blood pressure levels, and has the property of warming the body, strengthening bronchial function and helping prevent colds and bronchial diseases. In addition, the calcium contained in green onions prevents osteoporosis and strengthens bones, and the iron contained in it helps with anemia, soothes the stomach, and promotes bowel movement, making it effective in preventing constipation and diarrhea. It is also good for pregnant women as it has all the benefits of folic acid supplementation.
또한, 대파는 항산화작용을 통해 피부의 활동에 있어 도움을 주는데, 비타민 C 성분이 피부를 보호하고 튼튼하게 하며, 비타민 E 성분은 세포의 노화를 막아주어 노화방지에 효과가 있으며, 베타카로틴 성분이 많이 함유되어 있어 암을 예방하고 암세포의 증식을 억제시키고, 알리신의 매운 성분 또한 항암효과에 도움을 준다.In addition, green onions help with skin activity through antioxidant properties. Vitamin C protects and strengthens the skin, vitamin E prevents cell aging and is effective in preventing aging, and beta-carotene contains It contains a lot of it, preventing cancer and suppressing the proliferation of cancer cells, and the spicy component of allicin also helps with anti-cancer effects.
본 발명에 따른 대파 빵 제조방법은 첨부된 도 1에서 도시된 바와 같이 크게 생지 제조 공정, 충전물 제조 공정, 토핑 소스 제조공정, 파절임 소스 제조공정 및 성형공정을 통해 구성된다.As shown in the attached Figure 1, the green onion bread manufacturing method according to the present invention is largely comprised of a dough manufacturing process, a filling manufacturing process, a topping sauce manufacturing process, a pickled green onion sauce manufacturing process, and a molding process.
1. 생지 제조공정1. Dough manufacturing process
먼저, 생지 제조공정은 본 발명에 따른 대파 빵 제조를 위한 베이스 조성물을 조성하는 것으로 첨부된 도 2에 도시된 바와 같이 크게 재료준비단계, 재료혼합 단계, 1차 발효단계, 펀칭, 분할 및 2차 발효단계 및 성형단계를 포함하여 구성된다.First, the dough manufacturing process is to form a base composition for manufacturing green onion bread according to the present invention, and as shown in Figure 2 attached, it largely consists of a material preparation step, a material mixing step, a primary fermentation step, punching, dividing, and secondary. It consists of a fermentation step and a molding step.
(1) 재료준비단계(1) Material preparation stage
강력분 35 ~ 42중량%, 중력분 7 ~ 11 중량%, 종반죽 14 ~ 19 중량%, 소금 0.8 ~ 1.5 중량%, 드라이이스트 0.3 ~ 1 중량%, 몰트 0.3 ~ 1 중량%, 물 21 ~ 27 중량%, 계란 2 ~ 5 중량%, 설탕 3 ~ 6 중량% 및 버터 3 ~ 6 중량%을 준비한다.Bread flour 35 to 42% by weight, all-purpose flour 7 to 11% by weight, dough 14 to 19% by weight, salt 0.8 to 1.5% by weight, dry yeast 0.3 to 1% by weight, malt 0.3 to 1% by weight, water 21 to 27% by weight. , prepare 2 to 5% by weight of eggs, 3 to 6% by weight of sugar, and 3 to 6% by weight of butter.
또한, 상기 생지 제조공정에서 상기 배합비를 기준으로 반죽을 한 후 남은 반죽을 새로운 배합의 반죽 조성물의 발효종 제조를 위한 묵은 반죽으로 사용하도록 구성된다.In addition, in the dough manufacturing process, the remaining dough after kneading the dough based on the mixing ratio is configured to be used as an aged dough for producing sourdough starter of a new dough composition.
(2) 재료 혼합단계(2) Material mixing step
상기 강력분 35 ~ 42중량%, 중력분 7 ~ 11 중량%, 종반죽 14 ~ 19 중량%, 소금 0.8 ~ 1.5 중량%, 드라이이스트 0.3 ~ 1 중량%, 몰트 0.3 ~ 1 중량%, 물 21 ~ 27 중량%, 계란 2 ~ 5 중량%, 설탕 3 ~ 6 중량% 및 버터 3 ~ 6 중량%을 믹싱볼에 넣어 저속 2분, 중속 3분간 믹싱한 후, 저속으로 2분 믹싱하여 반죽물을 만든다. 35 to 42% by weight of bread flour, 7 to 11% by weight of all-purpose flour, 14 to 19% by weight of final dough, 0.8 to 1.5% by weight of salt, 0.3 to 1% by weight of dry yeast, 0.3 to 1% by weight of malt, 21 to 27% by weight of water. %, 2 to 5% by weight of eggs, 3 to 6% by weight of sugar, and 3 to 6% by weight of butter in a mixing bowl and mixed at low speed for 2 minutes and medium speed for 3 minutes, then mixed at low speed for 2 minutes to make the dough.
이때, 반죽물의 온도는 23℃ ~ 24℃가 된다.At this time, the temperature of the dough is 23°C to 24°C.
본 발명의 실시예로서 상기 생지 반죽의 조성물은 전체 반죽의 100중량%에 대하여 강력분 37.34 중량%, 중력분 9.34 중량%, 종반죽 16.34 중량%, 소금 1.03 중량%, 드라이이스트 0.47 중량%, 몰트 0.47 중량%, 물 23.34 중량%, 계란 2.33 중량%, 설탕 4.67 중량% 및 버터 4.67 중량%으로 구성되는 것이 바람직하다.As an example of the present invention, the composition of the dough is 37.34% by weight of bread flour, 9.34% by weight of all-purpose flour, 16.34% by weight of final dough, 1.03% by weight of salt, 0.47% by weight of dry yeast, and 0.47% by weight of malt, based on 100% by weight of the total dough. %, water 23.34% by weight, eggs 2.33% by weight, sugar 4.67% by weight, and butter 4.67% by weight.
한편, 상기 종반죽은 강력분 34.97 중량%, 중력분 13.99 중량%, 이스트 0.4 중량% 및 물 50.64 중량%을 혼합한 반죽물을 상온에서 1시간 동안 발효하여 구비된 반죽물을 분할하여 사용하며, 미사용 반죽물은 추가 종반죽 제조시 사용한다. Meanwhile, the final dough is prepared by fermenting a mixture of 34.97% by weight of bread flour, 13.99% by weight of all-purpose flour, 0.4% by weight of yeast, and 50.64% by weight of water at room temperature for 1 hour, dividing the prepared dough, and using the unused dough. It is used when making additional dough.
(3) 펀칭 및 2차 발효단계(3) Punching and secondary fermentation stage
상기 혼합된 생지 반죽물을 온도 27℃, 습도 75 ~ 80%의 발효실에서 30분 1차 발효하여 최종 발효점이 완성된 반죽의 부피는 도 5a에 도시된 바와 같이 3.5배가 된다. The mixed raw dough is first fermented for 30 minutes in a fermentation room at a temperature of 27°C and a humidity of 75 to 80%, and the volume of the dough at the final fermentation point is 3.5 times as shown in Figure 5a.
한편, 발효된 생지 반죽물을 3번 포개어 접어 반죽을 활성하고 20분간 도 5b와 같이 이스트의 활동을 활성화하고 산소공급으로 산화, 숙성 및 반죽 온도를 균일하게 하기 위해 펀칭한 후 2차 발효시켜 소성된 빵의 풍미를 극대화 한다. Meanwhile, the fermented raw dough is folded three times to activate the dough, activating the activity of the yeast for 20 minutes as shown in Figure 5b, oxidation and maturation by oxygen supply, and punching to equalize the dough temperature, followed by secondary fermentation and baking. Maximizes the flavor of cooked bread.
(4) 분할 및 성형단계(4) Division and forming stage
상기 2차 발효된 생지 반죽물을 110g의 중량을 가지도록 도 5c와 같이 각각 자동분할하고 분할한 표면이 매끄럽게 타원형으로 둥글리기 하고 도 5d와 같이 실온에서 20 ~ 25분 중간발효하고 표면이 마르지 않도록 비닐로 덮어준다. The secondary fermented raw dough is automatically divided as shown in Figure 5c to have a weight of 110g, the divided surface is smoothly rounded into an oval shape, and intermediate fermentation is performed at room temperature for 20 to 25 minutes as shown in Figure 5d to prevent the surface from drying out. Cover with plastic.
상기 상온에서 중간 발효한 반죽물을 도 5e와 같이 1차 성형 후 23cm의 막대형으로 도 6a과 같이 성형하고 철판에 성형물을 7 ~ 8cm 간격으로 도 6b와 같이 나열하여 도 6c와 같이 팬닝 공정을 진행한다.The dough intermediately fermented at room temperature was first formed as shown in Figure 5e, and then molded into a 23 cm rod shape as shown in Figure 6a. The molded products were arranged on a steel plate at intervals of 7 to 8 cm as shown in Figure 6b, and a panning process was performed as shown in Figure 6c. Proceed.
이후, 팬닝된 반죽 성형물을 온도 32℃, 습도 75 ~ 80%에서 40분 동안 발효하면 도 6c와 같이 3배의 크기로 발효되는 베이스 조성물인 생지가 구비된다.Thereafter, when the panned dough molding is fermented at a temperature of 32° C. and a humidity of 75 to 80% for 40 minutes, dough, which is a base composition that is fermented to three times the size as shown in FIG. 6c, is prepared.
2. 충전물 제조공정2. Filler manufacturing process
충전물 제조공정은 본 발명에 따른 대파 빵 제조를 위하여 빵의 충전물로서 1차 소성된 베이스 조성물의 내부 표면에 토핑되거나, 후기 구성될 토핑 소스와 파절임 소스가 도포되어 빵의 내부 충진물로 사용되는 것으로 재료준비단계, 재료혼합 단계를 포함하여 구성된다. In the filling manufacturing process, in order to manufacture green onion bread according to the present invention, the inner surface of the base composition that is first fired as a filling for bread is topped, or the topping sauce and pickled green onion sauce to be composed later are applied and used as the internal filling of the bread. It consists of a preparation stage and an ingredient mixing stage.
(1) 재료준비단계(1) Material preparation stage
버터 34 ~ 39 중량%, 설탕 11 ~ 15 중량%, 연유 7 ~ 11 중량%, 황란 4 ~ 7 중량%, 생크림 4 ~ 7 중량%, 마요네즈 8 ~ 12 중량%, 다진마늘 8 ~ 12 중량%, 바질페스트 8 ~ 11 중량% 및 파슬리 0.2 ~ 0.6 중량%을 계량하여 재료를 도 7과 같이 준비한다. Butter 34 to 39% by weight, sugar 11 to 15% by weight, condensed milk 7 to 11% by weight, yellow egg 4 to 7% by weight, fresh cream 4 to 7% by weight, mayonnaise 8 to 12% by weight, minced garlic 8 to 12% by weight, Prepare the ingredients as shown in Figure 7 by measuring 8 to 11% by weight of basil paste and 0.2 to 0.6% by weight of parsley.
(2) 재료 혼합단계(2) Material mixing step
먼저, 버터 34 ~ 39 중량%을 부드럽게 풀어준 후, 설탕 11 ~ 15중량%, 연유 7 ~ 11중량%, 황란 4 ~ 7중량%, 생크림 4 ~ 7중량%, 마요네즈 8 ~ 12 중량%, 다진마늘 8 ~ 12중량%, 바질페스토 8 ~ 11중량% 및 파슬리 0.2 ~ 0.6중량%을 믹서기에 넣고 골고루 썩어준다. First, gently melt 34 to 39% by weight of butter, then add 11 to 15% by weight of sugar, 7 to 11% by weight of condensed milk, 4 to 7% by weight of yellow eggs, 4 to 7% by weight of fresh cream, 8 to 12% by weight of mayonnaise, and minced milk. Put 8 to 12% by weight of garlic, 8 to 11% by weight of basil pesto, and 0.2 to 0.6% by weight of parsley into a blender and mix well.
한편, 본 발명의 실시예로서 상기 충전물은 전체 100중량%에 대하여 버터 36.11 중량%, 설탕 13.93 중량%, 연유 9.63 중량%, 황란 5.15 중량%, 생크림 5.15 중량%, 마요네즈 10.32 중량%, 다진마늘 10.32 중량%, 바질페스토 9.05 중량% 및 파슬리 0..34 중량%으로 구성되는 것이 바람직하다.Meanwhile, as an example of the present invention, the filling is 36.11% by weight of butter, 13.93% by weight of sugar, 9.63% by weight of condensed milk, 5.15% by weight of yellow eggs, 5.15% by weight of fresh cream, 10.32% by weight of mayonnaise, and 10.32% of minced garlic based on the total 100% by weight. It is preferable that it consists of 9.05% by weight of basil pesto and 0..34% by weight of parsley.
상기에 의해 혼합된 충전물은 1차 소성된 베이스 조성물에 칼집을 낸 사이에 토핑하거나, 절개된 내부 양 표면에 골고루 도포하여 충진되도록 구비하여 사용된다. The filler mixed as described above is used as a topping between cuts in the primary fired base composition, or by being evenly applied to both inner surfaces of the cuts to fill the base composition.
3. 토핑 소스 제조공정3. Topping sauce manufacturing process
토핑 소스 제조공정은 본 발명에 따른 대파 빵 제조를 위하여 1차 소성된 베이스 조성물의 내부에 충전된 충전물 상부에 토핑되는 것으로 재료준비 단계, 재료혼합 단계를 포함하여 구성된다. The topping sauce manufacturing process includes a material preparation step and a material mixing step in which topping is done on top of the filling filled inside the first fired base composition for manufacturing the green onion bread according to the present invention.
(1) 재료준비단계(1) Material preparation stage
계란 27 ~ 31 중량%, 설탕 11 ~ 14 중량%, 우유 6 ~ 9 중량%, 파슬리 0.3 ~ 0.8 중량% 및 마요네즈 48 ~ 54 중량%을 계량하여 재료를 준비한다. Prepare the ingredients by measuring 27 to 31% by weight of eggs, 11 to 14% by weight of sugar, 6 to 9% by weight of milk, 0.3 to 0.8% by weight of parsley, and 48 to 54% by weight of mayonnaise.
(2) 재료 혼합단계(2) Material mixing step
계란 27 ~ 31 중량%, 설탕 11 ~ 14 중량%, 우유 6 ~ 9 중량%, 파슬리 0.3 ~ 0.8 중량% 및 마요네즈 48 ~ 54 중량%을 혼합하여 골고루 섞어 준다. Mix 27 to 31% by weight of eggs, 11 to 14% by weight of sugar, 6 to 9% by weight of milk, 0.3 to 0.8% by weight of parsley, and 48 to 54% by weight of mayonnaise and mix evenly.
한편, 본 발명의 실시예로서 상기 토핑 소스의 조성물은 전체 소스의 100중량%에 대하여 계란 28.19 중량%, 설탕 12.35 중량%, 우유 7.69 중량%, 파슬리 0.51 중량% 및 마요네즈 51.26 중량%으로 구성되는 것이 바람직하다. Meanwhile, as an example of the present invention, the composition of the topping sauce is composed of 28.19% by weight of eggs, 12.35% by weight of sugar, 7.69% by weight of milk, 0.51% by weight of parsley, and 51.26% by weight of mayonnaise based on 100% by weight of the total sauce. desirable.
상기에 의해 혼합된 토핑 소스는 도 12에 도시된 바와 같이 1차 소성된 베이스 조성물에 2군데 칼집을 낸 사이에 충진물이 충진되면 그 상부에 골고루 뿌려 토핑절차를 진행한다. As shown in FIG. 12, the topping sauce mixed as above is evenly sprinkled on the top of the first sintered base composition when the filler is filled between two cuts to proceed with the topping procedure.
4. 파절임소스 제조 공정4. Pickled green onion sauce manufacturing process
파 절임 소스 공정은 본 발명에 따른 대파 빵 제조를 위하여 1차 소성되어 충전물 및 토핑소스가 첨가되고, 표면 또는 상부에 토핑 또는 첨가되는 첨가물로 사용되는 것으로 재료준비단계, 재료혼합 단계를 통해 형성된다. The pickled green onion sauce process is first fired to produce green onion bread according to the present invention, filling and topping sauce are added, and it is used as a topping or additive added to the surface or top, and is formed through the material preparation step and material mixing step. .
(1) 재료준비단계(1) Material preparation stage
도 10a에 도시된 바와 같이 대파 74 ~ 79 중량%, 올리브 오일 10 ~ 15 중량%, 소금 0.5 ~ 1 중량%, 계란 8 ~ 12 중량% 및 후추 0.8 ~ 1.6 중량%을 계량하여 재료를 준비한다. As shown in Figure 10a, prepare the ingredients by measuring 74 to 79% by weight of green onions, 10 to 15% by weight of olive oil, 0.5 to 1% by weight of salt, 8 to 12% by weight of eggs, and 0.8 to 1.6% by weight of pepper.
(2) 혼합단계(2) Mixing step
대파를 잘게 잘라서 준비한 후, 대파 74 ~ 79 중량%, 올리브 오일 10 ~ 15 중량%, 소금 0.5 ~ 1 중량%, 계란 8 ~ 12 중량% 및 후추 0.8 ~ 1.6 중량%을 넣고 섞어준 후, 1일 동안 냉장 상태에서 하루 숙성하면 도 10b와 같이 파절임소스가 완성된다. After preparing the green onions by cutting them into small pieces, add 74 to 79% by weight of green onions, 10 to 15% by weight of olive oil, 0.5 to 1% by weight of salt, 8 to 12% by weight of eggs, and 0.8 to 1.6% by weight of pepper, mix, and leave for 1 day. After aging for one day in refrigerated condition, the pickled green onion sauce is completed as shown in Figure 10b.
한편, 본 발명의 실시예로서 상기 파절임소스 조성물은 전체적으로 잘게 자른 대파 76.34 중량%, 올리브 오일 12.21 중량%, 소금 0.76 중량%, 9.54 중량% 및 후추 1.15 중량%으로 구성되는 것이 바람직하다. Meanwhile, as an embodiment of the present invention, the pickled green onion sauce composition is preferably composed of 76.34% by weight of finely chopped green onions, 12.21% by weight of olive oil, 0.76% by weight, 9.54% by weight of salt, and 1.15% by weight of pepper.
5. 성형공정5. Molding process
본 성형공정은 본 발명에 따른 대파 빵 제조를 성형하는 것으로서, 첨부된 도 3에 도시된 바와 같이 재료준비단계, 1차 소성단계, 성형단계 및 2차 소성단계를 포함하여 구성된다. This molding process is to mold the green onion bread according to the present invention, and as shown in the attached FIG. 3, it includes a material preparation step, a first firing step, a forming step, and a second firing step.
(1) 재료준비단계(1) Material preparation stage
생지 40.11 중량%, 충전물 10.91 중량%, 토핑소스 9.09 중량%, 파절임소스 12.73 중량% 및 토핑물 27.16 중량%을 계량하여 재료를 준비한다. Prepare the ingredients by measuring 40.11% by weight of dough, 10.91% by weight of filling, 9.09% by weight of topping sauce, 12.73% by weight of pickled green onion sauce, and 27.16% by weight of toppings.
한편, 상기 토핑물은 마요네즈 16.25 중량%, 피자치즈 10.91 중량%으로 구성된다. Meanwhile, the topping consists of 16.25% by weight of mayonnaise and 10.91% by weight of pizza cheese.
(2) 1차 소성단계(2) First firing step
상기 생지 제조공정에서 23cm의 막대형으로 성형되어 2차 발효된 생지를 1차 소성하기 전 윗면을 살짝 말린 뒤 상부온도 260℃, 하부온도 200℃에서 13분간 소성하면 첨부된 도 8a와 같이 스틱형 소성물이 된다. In the dough manufacturing process, the dough is molded into a 23cm stick shape and the upper surface is slightly dried before the first firing of the secondary fermented dough, and then fired at an upper temperature of 260°C and a lower temperature of 200°C for 13 minutes to form a stick shape as shown in Figure 8a. It becomes a fired product.
(3) 성형단계(3) Molding stage
상기 1차 소성단계를 통해 구워진 스틱형 소성물을 도 8b와 같이 빵의 표면을 1cm 간격을 두고 길이방향으로 2번의 칼집을 낸 후, 도 11과 같이 충전물을 칼집 사이에 충전하고, 도 12와 같이 토핑 소스를 그 표면에 골고루 바른 후, 파절임 소스를 토핑 소스 상부에 올려주면 도 13와 같이 구비된다. After making two cuts in the longitudinal direction of the stick-shaped product baked through the first firing step at 1 cm intervals on the surface of the bread as shown in FIG. 8b, filling is filled between the cuts as shown in FIG. 11, and FIG. 12 and Likewise, after the topping sauce is evenly applied to the surface, the pickled green onion sauce is placed on top of the topping sauce, as shown in Figure 13.
이후, 토핑물인 마요네즈 16.25 중량% 및 피자치즈 10.91 중량%를 상부에 각각 뿌리면 도 14와 같이 성형단계가 마무리 된다. Afterwards, 16.25% by weight of mayonnaise and 10.91% by weight of pizza cheese, which are toppings, are sprinkled on the top, respectively, and the forming step is completed as shown in FIG. 14.
(4) 2차 소성단계(4) Second firing step
상기 충진물, 토핑소스, 파절임 소스 및 토핑물이 구비된 빵을 오븐에서 13분간 2차 소성하면 도 15와 같이 대파 빵이 완성한다. When the bread equipped with the filling, topping sauce, pickled green onion sauce, and toppings is fired for a second time in the oven for 13 minutes, the green onion bread is completed as shown in Figure 15.
실시예Example
상기 생지 제조, 충전물, 토핑소스, 파절임소스 및 토핑물 제조에 따른 배합비를 기초로 성형과정의 배합비를 표 1과 같이 구성하여 동일한 조건에서 대파 빵을 제조하였다.(단위 중량%)Based on the mixing ratio according to the dough production, filling, topping sauce, pickled green onion sauce, and topping production, the mixing ratio of the molding process was configured as shown in Table 1, and green onion bread was manufactured under the same conditions. (unit weight %)
상기 실시예에 대파 빵 제조시 예시된 생지, 충진물, 토핑소스, 파절임소스 및 토핑물을 각 계량하여 생지 제조공정 중 2차 발효된 생지를 자동분할기에 의해 분할하여 발효된 반죽(110g)을 스틱형으로 성형후 패닝 및 1차 소성한 스틱형 빵의 표면을 1cm 간격을 세로로 2개의 칼집을 낸 후, 칼집의 양 표면에 충전물 및 토핑소스를 도포하고 파절임소스를 그 상부 얹고 그 상부에 토핑물을 첨가하여 13분간 오븐에 2차 소성절차로 구워 대파 빵을 완성하였다.In the above example, when manufacturing green onion bread, the dough, fillings, topping sauce, pickled green onion sauce, and toppings were each weighed, and the secondary fermented dough was divided by an automatic divider during the dough manufacturing process, and the fermented dough (110 g) was divided into sticks. After forming into a mold, panning and first firing, the surface of the stick-shaped bread is cut vertically at 1cm intervals, then the filling and topping sauce are applied to both surfaces of the cuts, the pickled green onion sauce is placed on top, and the toppings are placed on top. Water was added and the green onion bread was completed by baking it in the oven for 13 minutes through a secondary baking procedure.
상기 표 1의 배합배율로 제조한 대파 빵의 겉표면과 단면을 비교, 평가하였다.The outer surface and cross section of the green onion bread prepared with the mixing ratio in Table 1 were compared and evaluated.
(주)부호: +++++ 아주좋음 ++++ 좋음 +++ 보통 ++ 나쁨 + 아주나쁨Co., Ltd. Code: +++++ Very good ++++ Good +++ Average ++ Poor + Very poor
상기 표 2 는 표 1의 배합비율로 제조한 각각의 빵의 외관을 비교, 평가한 것으로서 구분란의 '발효상태'는 빵이 고르게 부풀어진 정도를 나타낸 것이며, '껍질표면'은 껍질이 찌그러지지 않고 균일하게 부풀어진 정도를 나타낸 것이며, '색상'은 빵의 겉표면의 색상으로서 카라멜화가 진행되는 정도를 나타낸 것이다.Table 2 above compares and evaluates the appearance of each bread manufactured with the mixing ratio in Table 1. 'Fermentation state' in the classification column indicates the degree to which the bread is evenly puffed, and 'skin surface' indicates that the crust is not distorted. It indicates the degree of uniform swelling, and 'color' refers to the color of the outer surface of the bread and indicates the degree to which caramelization is progressing.
상기 실시예에 따라 본 발명에 따른 대파 빵의 제조시 조성비율에 따른 겉표면 및 단면의 비교 평가시 표 1에 되시된 상기 실시예 3의 생지 40.11 중량%, 충전물 10.91 중량%, 토핑소스 9.09 중량%, 파절임소스 12.73 중량% 및 토핑물 27.16 중량%의 배합을 통해 성형된 상태가 가장 좋은 것으로 평가되었다.When manufacturing the green onion bread according to the present invention according to the above example, when comparing and evaluating the outer surface and cross section according to the composition ratio, the dough of Example 3 shown in Table 1 was 40.11% by weight, filling 10.91% by weight, and topping sauce 9.09% by weight. %, 12.73 wt% of pickled green onion sauce, and 27.16 wt% of toppings were evaluated to be in the best condition.
관능검사 Sensory test
상기 실시예1 내지 실시예 5에서 만든 각각의 빵의 품질을 비교하기 위하여 식품관련분야에서 3년 이상의 관능검사경력이 있는 관능검사요원 20명(20, 30대 남녀 각 10명들로 하여금 5점 척도법으로 빵의 외관, 맛, 조직감, 전체적인 기호도 등을 조사하여 측정하여 그 결과를 아래의 표 3에 나타내었다.In order to compare the quality of each bread made in Examples 1 to 5, 20 sensory testers (10 men and women in their 20s and 30s each in their 20s and 30s) with more than 3 years of sensory test experience in the food-related field were asked to use the 5-point scale method. The appearance, taste, texture, and overall preference of the bread were investigated and measured, and the results are shown in Table 3 below.
상기 표 3의 각 항목에 대한 관능검사 결과는 관능검사요원들의 점수를 모두 더한 후 관능검사 요원수로 나눈 후 소수 둘째자리에서 반올림한 값으로, 수치가 높으수록 관능성이 우수함을 의미한다.The sensory test results for each item in Table 3 above are calculated by adding up all the scores of the sensory testers, dividing them by the number of sensory testers, and rounding them to two decimal places. A higher value means better sensory quality.
상기 표 3의 결과에서와 같이 본 발명의 생지 40.11 중량%, 충전물 10.91 중량%, 토핑소스 9.09 중량%, 파절임소스 12.73 중량% 및 토핑물 27.16 중량%의 구성을 통해 제조한 실시예 3의 빵의 관능면에서 우수한 것으로 평가되었다.As shown in the results of Table 3, the bread of Example 3 prepared with the composition of 40.11% by weight of dough, 10.91% by weight of filling, 9.09% by weight of topping sauce, 12.73% by weight of pickled green onion sauce, and 27.16% by weight of toppings according to the present invention. It was evaluated as excellent in terms of sensory quality.
이상의 본 발명은 상기에 기술된 실시예들에 의해 한정되지 않고, 당업자들에 의해 다양한 변형 및 변경을 가져올 수 있으며, 이는 첨부된 청구항에서 정의되는 본 발명의 취지와 범위에 포함된다.The present invention is not limited to the embodiments described above, and various modifications and changes may be made by those skilled in the art, which are included in the spirit and scope of the present invention defined in the appended claims.
Claims (4)
버터 34 ~ 39 중량%을 부드럽게 풀어준 후, 설탕 11 ~ 15 중량%, 연유 7 ~ 11중량%, 황란 4 ~ 7 중량%, 생크림 4 ~ 7중량%, 마요네즈 8 ~ 12 중량%, 다진마늘 8 ~ 12중량%, 바질페스토 8 ~ 11중량% 및 파슬리 0.2 ~ 0.6 중량%을 계량하여 믹서기에 넣고 골고루 썩어 1차 소성된 베이스 조성물의 내부 양면에 토핑되는 충전물 제조공정;
계란 27 ~ 31 중량%, 설탕 11 ~ 14 중량%, 우유 6 ~ 9 중량%, 파슬리 0.3 ~ 0.8 중량% 및 마요네즈 48 ~ 54 중량%을 계량하여 혼합하여 충전물이 충전된 상부에 토핑되는 토핑소스 제조공정;
잘게 쓸어 구비된 대파 74 ~ 79 중량%, 올리브 오일 10 ~ 15 중량%, 소금 0.5 ~ 1 중량%, 계란 8 ~ 12 중량% 및 후추 0.8 ~ 1.6 중량%을 넣고 섞어준 후, 1일 동안 냉장 상태에서 하루 숙성하여 토핑소스 상부에 토핑되는 파절임소스 제조공정; 및
생지제조 공정에 구비된 생지를 자동분할기로 분할하여 타원형으로 둥글리기 하고 실온에서 20 ~ 25분 중간발효된 반죽물을 23cm의 막대형으로 성형하여 철판에 7 ~ 8cm 간격으로 팬닝된 반죽물을 온도 32℃에서 40분 동안 발효하여 구비된 생지의 윗면을 살짝 말린 뒤 상부온도 260℃, 하부온도 200℃에서 13분간 1차 소성하고 1cm 간격으로 길이방향으로 2번 칼집을 낸 후 칼집 사이 면에 충전물을 충진하고, 토핑소스를 그 표면에 골고루 도포하고 토핑소스가 도포된 상부에 파절임 소스를 전체적으로 올려준 후, 마요네즈 및 피자치즈를 각각 뿌린 후, 오븐에서 13분간 2차 소성하는 성형 공정;을 포함하여 구비되는 것을 특징으로 하는 대파 빵 제조방법
Bread flour 35 to 42% by weight, all-purpose flour 7 to 11% by weight, dough 14 to 19% by weight, salt 0.8 to 1.5% by weight, dry yeast 0.3 to 1% by weight, malt 0.3 to 1% by weight, water 21 to 27% by weight. , 2 to 5% by weight of eggs, 3 to 6% by weight of sugar, and 3 to 6% by weight of butter were placed in a mixing bowl and stirred. After primary fermentation was performed for 30 minutes at a room temperature of 27°C, the dough was folded three times. A dough manufacturing process in which yeast activity is activated through secondary fermentation for 20 minutes after activation and punching;
After gently dissolving 34 to 39% by weight of butter, 11 to 15% by weight of sugar, 7 to 11% by weight of condensed milk, 4 to 7% by weight of yellow eggs, 4 to 7% by weight of fresh cream, 8 to 12% by weight of mayonnaise, 8% of minced garlic. ~ 12% by weight, 8 ~ 11% by weight of basil pesto, and 0.2 ~ 0.6% by weight of parsley are weighed, placed in a blender, rotted evenly, and topped on both sides of the first fired base composition;
Weigh and mix 27 to 31% by weight of eggs, 11 to 14% by weight of sugar, 6 to 9% by weight of milk, 0.3 to 0.8% by weight of parsley, and 48 to 54% by weight of mayonnaise to produce a topping sauce to top the filled filling. process;
Add 74 to 79% by weight of finely chopped green onions, 10 to 15% by weight of olive oil, 0.5 to 1% by weight of salt, 8 to 12% by weight of eggs, and 0.8 to 1.6% by weight of pepper, mix, and refrigerate for 1 day. Pickled green onion sauce manufacturing process that is aged for one day and then topped with topping sauce; and
The dough provided in the dough manufacturing process is divided into an automatic divider, rounded into an oval shape, and kept at room temperature. The dough, which has been intermediately fermented for 20 to 25 minutes, is molded into a 23cm rod shape, panned on an iron plate at intervals of 7 to 8cm, and fermented for 40 minutes at a temperature of 32℃. The upper surface of the dough is slightly dried and the upper temperature is 260℃. After first firing for 13 minutes at ℃ and lower temperature of 200℃, make two cuts in the longitudinal direction at 1cm intervals, fill the surface between the cuts, apply topping sauce evenly to the surface, and apply topping sauce to the top. A method of manufacturing green onion bread, comprising a forming process of putting the pickled green onion sauce on the entire piece, sprinkling mayonnaise and pizza cheese on top, and then performing secondary baking in an oven for 13 minutes.
상기 생지 제조공정의 조성물은 전체 반죽의 100 중량%에 대하여 강력분 37.34 중량%, 중력분 9.34 중량%, 종반죽 16.34 중량%, 소금 1.03 중량%, 드라이이스트 0.47 중량%, 몰트 0.47 중량%, 물 23.34 중량%, 계란 2.33 중량%, 설탕 4.67 중량% 및 버터 4.67 중량%으로 구성되고,
상기 충전물 제조공정의 조성물은 전체 100중량%에 대하여 버터 36.11 중량%, 설탕 13.93 중량%, 연유 9.63 중량%, 황란 5.15 중량%, 생크림 5.15 중량%, 마요네즈 10.32 중량%, 다진마늘 10.32 중량%, 바질페스토 9.05 중량% 및 파슬리 0.34 중량%으로 구성되고,
상기 토핑 소스 제조공정의 조성물은 전체 소스의 100중량%에 대하여 계란 28.19 중량%, 설탕 12.35 중량%, 우유 7.69 중량%, 파슬리 0.51 중량% 및 마요네즈 51.26 중량%으로 구성되고,
상기 파절임소스 제조공정의 조성물은 잘게 자른 대파 76.34 중량%, 올리브 오일 12.21 중량%, 소금 0.76 중량%, 9.54 중량% 및 후추 1.15 중량%으로 구성되는 것을 특징으로 하는 대파 빵 제조방법
According to claim 1,
The composition of the dough manufacturing process is 37.34% by weight of strong flour, 9.34% by weight of all-purpose flour, 16.34% by weight of final dough, 1.03% by weight of salt, 0.47% by weight of dry yeast, 0.47% by weight of malt, and 23.34% by weight of water, based on 100% by weight of the total dough. %, consisting of 2.33% by weight eggs, 4.67% by weight sugar and 4.67% by weight butter,
The composition of the filling manufacturing process is 36.11% by weight of butter, 13.93% by weight of sugar, 9.63% by weight of condensed milk, 5.15% by weight of yellow egg, 5.15% by weight of fresh cream, 10.32% by weight of mayonnaise, 10.32% by weight of minced garlic, and basil, based on 100% by weight of the total. Consists of 9.05% by weight of pesto and 0.34% by weight of parsley,
The composition of the topping sauce manufacturing process consists of 28.19% by weight of eggs, 12.35% by weight of sugar, 7.69% by weight of milk, 0.51% by weight of parsley, and 51.26% by weight of mayonnaise, based on 100% by weight of the total sauce.
The composition of the pickled green onion sauce manufacturing process is a method of producing green onion bread, characterized in that it consists of 76.34% by weight of finely chopped green onions, 12.21% by weight of olive oil, 0.76% by weight, 9.54% by weight of salt, and 1.15% by weight of pepper.
상기 성형공정시 생지 40.11 중량%, 충전물 10.91 중량%, 토핑소스 9.09 중량%, 파절임소스 12.73 중량% 및 마요네즈 16.25 중량%과 피자치즈 10.91 중량%의 토핑물 27.16 중량%로 구성되는 것을 특징으로 하는 대파 빵 제조방법.
According to claim 1,
Green onion, characterized in that during the forming process, it consists of 40.11% by weight of raw material, 10.91% by weight of filling, 9.09% by weight of topping sauce, 12.73% by weight of pickled green onion sauce, 16.25% by weight of mayonnaise, and 27.16% by weight of toppings of 10.91% by weight of pizza cheese. How to make bread.
상기 종반죽은 강력분 34.97 중량%, 중력분 13.99 중량%, 이스트 0.4 중량% 및 물 50.64 중량%을 혼합한 반죽물을 상온에서 1시간 동안 발효하여 구비된 반죽물을 분할하여 구비되는 것을 특징으로 하는 대파 빵 제조방법.According to claim 1,
The final dough is a green onion bread characterized in that it is prepared by dividing the dough prepared by fermenting a mixture of 34.97% by weight of bread flour, 13.99% by weight of all-purpose flour, 0.4% by weight of yeast, and 50.64% by weight of water at room temperature for 1 hour. Manufacturing method.
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