KR102603780B1 - Briquette-shaped bread - Google Patents
Briquette-shaped bread Download PDFInfo
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- KR102603780B1 KR102603780B1 KR1020210004526A KR20210004526A KR102603780B1 KR 102603780 B1 KR102603780 B1 KR 102603780B1 KR 1020210004526 A KR1020210004526 A KR 1020210004526A KR 20210004526 A KR20210004526 A KR 20210004526A KR 102603780 B1 KR102603780 B1 KR 102603780B1
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- 235000008429 bread Nutrition 0.000 title claims abstract description 91
- 239000000843 powder Substances 0.000 claims description 55
- 235000013312 flour Nutrition 0.000 claims description 52
- 235000007164 Oryza sativa Nutrition 0.000 claims description 37
- 235000009566 rice Nutrition 0.000 claims description 37
- 150000003839 salts Chemical class 0.000 claims description 36
- 239000006071 cream Substances 0.000 claims description 32
- 235000013351 cheese Nutrition 0.000 claims description 29
- 238000004519 manufacturing process Methods 0.000 claims description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 23
- 240000009088 Fragaria x ananassa Species 0.000 claims description 22
- 235000000346 sugar Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 18
- 244000299461 Theobroma cacao Species 0.000 claims description 17
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 17
- 235000014121 butter Nutrition 0.000 claims description 17
- 235000013601 eggs Nutrition 0.000 claims description 15
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 14
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 11
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- 235000011437 Amygdalus communis Nutrition 0.000 claims description 8
- 235000020224 almond Nutrition 0.000 claims description 8
- 235000021012 strawberries Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 7
- 239000007858 starting material Substances 0.000 claims description 7
- 235000014571 nuts Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 241000894007 species Species 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
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- 244000235659 Rubus idaeus Species 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000021116 parmesan Nutrition 0.000 claims description 5
- 235000000832 Ayote Nutrition 0.000 claims description 4
- 240000004244 Cucurbita moschata Species 0.000 claims description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 4
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- 229920002472 Starch Polymers 0.000 claims description 4
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- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 10
- 238000004091 panning Methods 0.000 claims 1
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- 235000019640 taste Nutrition 0.000 abstract description 6
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- 239000004484 Briquette Substances 0.000 description 30
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- 238000002156 mixing Methods 0.000 description 14
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- 238000011049 filling Methods 0.000 description 6
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- 235000013305 food Nutrition 0.000 description 3
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- 235000021011 mixed nuts Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002985 plastic film Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Classifications
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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
- A21D13/40—Products characterised by the type, form or use
-
- 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
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Nutrition Science (AREA)
Abstract
연탄 형상의 식빵에 관한 것으로, 보다 상세하게는 기존에 없는 새로운 형상, 맛, 식감을 갖는 연탄 형상의 식빵에 관한 것이다. This relates to briquette-shaped bread, and more specifically, to briquette-shaped bread with a new shape, taste, and texture that has never existed before.
Description
본 발명의 연탄 형상의 식빵에 관한 것으로, 보다 상세하게는 기존에 없는 새로운 형상, 맛, 식감을 갖는 연탄 형상의 식빵에 관한 것이다. The present invention relates to a briquette-shaped bread, and more specifically, to a briquette-shaped bread with a new shape, taste, and texture that has never existed before.
현대인의 식생활은 점차 서구화 및 다양화되고 있으며, 핵가족화 또는 바쁜 현대인들의 일상으로 인해 빵의 소비가 꾸준히 증가하고 있다.The eating habits of modern people are gradually becoming Westernized and diversified, and the consumption of bread is steadily increasing due to nuclear families or the busy daily lives of modern people.
일반적으로 빵은 곡식 가루에 소금·설탕·기름·베이킹파우더나 이스트를 넣어 반죽한 뒤, 이를 발효시켜 부풀린 다음, 굽거나 찐 음식으로, 서양 사람들은 주식으로 섭취하고 있다. 주재료로는 흔히 밀가루를 사용하지만, 보리·호밀·옥수수·메밀·쌀 등 다양한 곡식 가루를 사용하여 제조될 수 있다.In general, bread is a food made by kneading grain powder with salt, sugar, oil, baking powder or yeast, fermenting it, raising it, and baking or steaming it. Western people eat it as a staple food. Flour is commonly used as the main ingredient, but it can be made using various grain flours such as barley, rye, corn, buckwheat, and rice.
일 예로, 곡식 가루, 이스트, 물, 소금 등 기본적인 재료를 반죽기로 혼합하여 제조된 반죽 내 글루텐을 발전시킨 뒤 이스트의 발효로 팽창시켜 팬을 사용하여 구워 빵을 제조할 수 있으며, 제조된 반죽의 형태, 발효, 굽기의 차이에 따라 다양한 종류의 빵을 제조할 수 있다.For example, bread can be manufactured by mixing basic ingredients such as grain flour, yeast, water, and salt with a kneader, developing gluten in the dough, expanding it through yeast fermentation, and baking it using a pan. Various types of bread can be manufactured depending on differences in shape, fermentation, and baking.
통상적으로 널리 알려진 빵의 제조방법은 크게 직접법(straight dough method) 및 중종법(sponge and doughmethod)으로 구분되며, 소규모 공장, 윈도우 베이커리(window bakery), 인 스토어 베이커리(in-store bakery)에서는 직접법(straight dough method)을 주로 이용하고, 대규모 공장에서는 중종법(sponge and dough method)을 이용하여 빵을 제조할 수 있다. Generally, widely known bread manufacturing methods are largely divided into straight dough method and sponge and dough method, and in small factories, window bakeries, and in-store bakeries, the direct method ( The straight dough method is mainly used, and in large-scale factories, bread can be manufactured using the sponge and dough method.
자세하게는, 직접법(Straight dough method)은 제품을 만드는데 필요한 모든 재료를 한꺼번에 믹서에 넣고 반죽하는 것으로 부드럽고 건조하며 탄력성이 있을 때까지 반죽을 믹싱하여 생지를 제조하며, 이 방법의 특징은 제품 제조 시간이 짧은데 있는데 기본적으로 재료 계량 → 반죽 → 1차 발효 → 소분할(1개 분량으로 분할) → 성형 → 2차 발효 → 굽기 → 냉각하여 빵을 제조하는 방법이다.In detail, the straight dough method produces dough by putting all the ingredients necessary to make the product in a mixer at once and mixing the dough until it is soft, dry, and elastic. The characteristic of this method is that the product manufacturing time is shortened. It is short, but it is basically a method of making bread by measuring ingredients → kneading → primary fermentation → small division (divided into 1 portion) → forming → secondary fermentation → baking → cooling.
상기 직접법은 빵 재료 전부를 동시에 투입하여 혼합함으로써, 빵 반죽을 제조하고 발효시켜 빵을 제조하는 것으로서, 빵 반죽을 단시간에 적은 힘으로 제조할 수 있을 뿐만 아니라 전체적인 발효시간이 짧으면서도 충분히 발효과정을 거치기 때문에 빵의 맛과 풍미가 우수하다는 장점이 있으나, 일단 재료를 투입한 후 반죽하게 되면 빵 제조 공정 중 재료의 추가투입 등이 불가능하고, 제조된 반죽의 성상의 조절도 어려워 재료나 공정 조건의 변동 등에 의해서 제품 품질의 신뢰성이 떨어질 수 있다.The direct method manufactures bread by adding and mixing all bread ingredients at the same time, producing bread dough and fermenting it. Not only can bread dough be manufactured in a short time and with little force, but the overall fermentation time is short and the fermentation process is sufficiently carried out. There is an advantage that the taste and flavor of the bread is excellent because it is kneaded, but once the ingredients are added and kneaded, it is impossible to add additional ingredients during the bread manufacturing process, and it is difficult to control the properties of the manufactured dough, making it difficult to control the ingredients or process conditions. The reliability of product quality may decrease due to fluctuations, etc.
또한, 중종법(Sponge and dough method)은 전체 재료를 분배하여 두 번 믹싱하고, 두번 발효 단계를 주는 방법으로 처음 반죽을 “스펀지(sponge)” 두 번째 반죽을 “도우(dough)”라고 하며, 재료 계량 → 1차 믹싱(스펀지 제조) → 1차 발효 → 2차 믹싱(도우 제조) → 2차 발효 → 굽기 → 냉각하여 빵을 제조하는 방법이다.In addition, the Sponge and Dough method is a method in which all ingredients are distributed, mixed twice, and fermented twice. The first dough is called “sponge” and the second dough is called “dough.” This is a method of making bread by measuring ingredients → 1st mixing (sponge manufacturing) → 1st fermentation → 2nd mixing (dough manufacturing) → 2nd fermentation → baking → cooling.
상기 언급한 바와 같이 직접법 또는 중종법을 사용하여 밀 등의 곡식 가루에 물과 소금, 효모 또는 베이킹파우더를 배합하고 반죽하여 불에 굽거나 쪄서 제조되는 빵은, 밀, 보리, 옥수수, 호밀 등 빵을 제조하는 곡식 가루의 종류에 따라, 상기 반죽 내 포함되는 기타 부재료, 익히는 방법에 따라 다양한 식감 및 풍미를 가지는 빵을 제조할 수 있다.As mentioned above, bread made by mixing water, salt, yeast or baking powder with grain flour such as wheat using the direct method or the intermediate method, kneading the dough, and baking or steaming it is made of wheat, barley, corn, rye, etc. Bread with various textures and flavors can be produced depending on the type of grain powder used, other auxiliary ingredients included in the dough, and the cooking method.
이밖에 식빵을 제조하는 방법은 한국특허출원 제10-2001-0061227호 및 한국특허등록 제10-1361468호, 한국특허등록 제10-1915603호 등에 제시되어 있으나 모두 천편 일률적인 재료로 동일한 형상의 식빵을 제공하고 있을 뿐이여서, 새로운 형상, 맛, 식감을 갖는 식빵에 대한 요구가 꾸준히 이어지고 있다. In addition, methods for manufacturing white bread are provided in Korean Patent Application No. 10-2001-0061227, Korean Patent Registration No. 10-1361468, and Korean Patent Registration No. 10-1915603, but all of them are breads of the same shape using uniform ingredients. However, demand for bread with new shapes, tastes, and textures continues.
따라서, 본 발명은 상기한 실정을 고려하여 종래 기술들에서 야기되는 여러 가지 결점 및 문제점들을 해결하고자 하는 것으로서, 기존에 없는 새로운 형상, 맛, 식감을 갖는 연탄 형상의 식빵을 제공하는 것을 목적으로 한다. Therefore, in consideration of the above-mentioned situation, the present invention seeks to solve various shortcomings and problems arising in the prior art, and aims to provide a briquette-shaped bread with a new shape, taste, and texture that has never existed before. .
또한, 본 발명이 해결하고자 하는 과제들은 이상에서 언급된 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다. In addition, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.
상기와 같은 목적을 달성하기 위하여, 본 발명의 일 실시예에 따르면, 강력분; 강력쌀가루, 찹쌀가루, T55 및 파인소프트 중 적어도 어느 하나; 블랙코코아가루, 홍국쌀가루, 단호박가루, 코코아가루 및 말차가루 중 적어도 어느 하나; 분유; 그래뉴당 및 설탕 중 적어도 어느 하나; 드라이 이스트 및 생이스트 중 적어도 어느 하나; 생크림; 우유; 계란; 르방 및 르방리퀴드 중 적어도 어느 하나; 소금; 및 먹물탕종, 탕종 및 찹쌀탕종 중 적어도 어느 하나;를 포함하는 연탄 형상의 식빵이 제공된다. In order to achieve the above object, according to one embodiment of the present invention, strong flour; At least one of strong rice flour, glutinous rice flour, T55, and fine soft; At least one of black cocoa powder, red yeast rice powder, sweet pumpkin powder, cocoa powder, and matcha powder; Powdered milk; At least one of granulated sugar and sugar; At least one of dry yeast and fresh yeast; whipping cream; milk; egg; At least one of Levain and Levain Liquid; salt; And at least one of inkmultangjong, tangjong, and glutinous rice tangjong; A briquette-shaped bread containing a is provided.
이때, 본 발명의 일 실시예에 따라, 오징어 먹물을 더 포함을 더 포함할 수 있다. At this time, according to an embodiment of the present invention, it may further include squid ink.
이때, 본 발명의 일 실시예에 따라, 상기 식빵 내부에 에멘탈치즈, 크림치즈, 피씨치즈, 찹쌀배기, 견과류 및 생크림 중 적어도 어느 하나를 포함할 수 있다. At this time, according to one embodiment of the present invention, at least one of Emmental cheese, cream cheese, PC cheese, glutinous rice bag, nuts, and fresh cream may be included inside the bread.
이때, 본 발명의 일 실시예에 따라, 상기 식빵 표면에 블랙 스트로이젤 또는 레드 스트로이젤을 더 포함할 수 있다. At this time, according to an embodiment of the present invention, black streusel or red streusel may be further included on the surface of the bread.
이때, 본 발명의 일 실시예에 따라, 딸기꽁포트를 더 포함할 수 있다. At this time, according to an embodiment of the present invention, strawberry compote may be further included.
이때, 본 발명의 일 실시예에 따라, 상기 딸기 콩포트는, 딸기, 냉동딸기, 냉동산딸기, 산딸기퓨레, 설탕, 소금, 물엿, 끼리쉬 및 레몬즙을 포함하는 것일 수 있다. At this time, according to one embodiment of the present invention, the strawberry compote may include strawberries, frozen strawberries, frozen raspberries, raspberry puree, sugar, salt, starch syrup, fish syrup, and lemon juice.
이때, 본 발명의 일 실시예에 따라, 상기 먹물탕종은 강력분, 물, 먹물 및 소금을 포함하는 것일 수 있다. At this time, according to an embodiment of the present invention, the ink stew type may include bread flour, water, ink, and salt.
이때, 본 발명의 일 실시예에 따라, 상기 찹쌀배기는 파인소프트 T, 파인소프트 C, 강력분, 소금, 이스트, 계란, 물 및 버터-쇼트닝을 포함하는 것일 수 있다. At this time, according to an embodiment of the present invention, the glutinous rice bag may contain Fine Soft T, Fine Soft C, bread flour, salt, yeast, eggs, water, and butter-shortening.
이때, 본 발명의 일 실시예에 따라, 상기 블랙 스트로이젤은 버터, 먹물, 블랙코코아, 소금, 분당, 박력분, 박력쌀가루, 아몬드분말, 치즈파우더 및 파마산 치즈를 포함하는 것일 수 있다. At this time, according to one embodiment of the present invention, the black streusel may contain butter, ink, black cocoa, salt, powdered sugar, cake flour, cake flour, almond powder, cheese powder, and Parmesan cheese.
이때, 본 발명의 일 실시예에 따라, 상기 레드 스트로이젤은 버터, 홍국쌀가루, 소금,분당, 박력분, 박력쌀가루, 아몬드분말 및 치즈 파우더를 포함하는 것일 수 있다. At this time, according to one embodiment of the present invention, the red streusel may contain butter, red yeast rice flour, salt, powdered sugar, cake flour, cake flour, almond powder, and cheese powder.
본 발명은, 기존에 없는 새로운 형상, 맛, 식감을 갖는 연탄 형상의 식빵을 제공할 수 있는 이점이 있다. The present invention has the advantage of providing briquette-shaped bread with a new shape, taste, and texture that has never existed before.
본 발명의 효과들은 이상에서 언급된 효과로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.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.
도 1은 본 발명의 실시예에 사용될 수 있는 원통 형틀을 촬영한 사진이다.
도 2는 본 발명의 실시예 1에 의해 제조된 연탄 식빵을 촬영한 사진이다.
도 3은 본 발명의 실시예 4에 의해 제조된 불연탄 식빵을 촬영한 사진이다.
도 4는 본 발명의 실시예 9에 의해 제조된 연탄재 식빵을 촬영한 사진이다.
도 5는 본 발명의 실시예 2에 의해 제조된 연탄 식빵을 촬영한 사진이다. Figure 1 is a photograph of a cylindrical mold that can be used in an embodiment of the present invention.
Figure 2 is a photograph of briquette bread prepared in Example 1 of the present invention.
Figure 3 is a photograph of non-combustible charcoal bread manufactured in Example 4 of the present invention.
Figure 4 is a photograph of the charcoal briquette bread manufactured in Example 9 of the present invention.
Figure 5 is a photograph of the briquette bread manufactured in Example 2 of the present invention.
이하, 본 발명에 대하여 상세히 설명하기로 한다. 이에 앞서, 본 명세서 및 특허청구범위에 사용된 용어 또는 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서, 본 명세서에 기재된 실시예에 기재된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in this specification and patent claims should not be construed as limited to their usual or dictionary meanings, and the inventor must appropriately use the concept of the term to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined clearly. Accordingly, the configuration described in the embodiments described in this specification is only one of the most preferred embodiments of the present invention and does not represent the entire technical idea of the present invention, so at the time of filing this application, various equivalents and It should be understood that variations may exist.
본 발명의 일 실시예에 따라, 강력분, 강력쌀가루, 찹쌀가루, T55 및 파인소프트 중 적어도 어느 하나, 블랙코코아가루, 홍국쌀가루, 단호박가루, 코코아가루 및 말차가루 중 적어도 어느 하나, 분유, 그래뉴당 및 설탕 중 적어도 어느 하나, 드라이 이스트 및 생이스트 중 적어도 어느 하나, 생크림, 우유, 계란, 르방 및 르방리퀴드 중 적어도 어느 하나, 소금 및 먹물탕종, 탕종 및 찹쌀탕종 중 적어도 어느 하나를 포함하는 연탄 형상의 식빵이 제공된다. According to one embodiment of the present invention, at least one of strong flour, strong rice flour, glutinous rice powder, T55 and fine soft, black cocoa powder, red yeast rice powder, sweet pumpkin powder, cocoa powder and matcha powder, powdered milk, granulated sugar and at least one of sugar, at least one of dry yeast and fresh yeast, at least one of fresh cream, milk, eggs, levain and levain liquid, salt and a briquette shape containing at least one of inkmultangjong, tangjong and glutinous rice tangjong. Bread is provided.
이때, 본 발명의 일 실시예에 따라, 오징어 먹물을 더 포함을 더 포함할 수 있다. At this time, according to an embodiment of the present invention, it may further include squid ink.
이때, 본 발명의 일 실시예에 따라, 상기 식빵 내부에 에멘탈치즈, 크림치즈, 피씨치즈, 찹쌀배기, 견과류 및 생크림 중 적어도 어느 하나를 포함할 수 있다. At this time, according to one embodiment of the present invention, at least one of Emmental cheese, cream cheese, PC cheese, glutinous rice bag, nuts, and fresh cream may be included inside the bread.
이때, 본 발명의 일 실시예에 따라, 상기 식빵 표면에 블랙 스트로이젤 또는 레드 스트로이젤을 더 포함할 수 있다. At this time, according to an embodiment of the present invention, black streusel or red streusel may be further included on the surface of the bread.
이때, 본 발명의 일 실시예에 따라, 딸기꽁포트를 더 포함할 수 있다. At this time, according to an embodiment of the present invention, strawberry compote may be further included.
이때, 본 발명의 일 실시예에 따라, 상기 딸기 콩포트는, 딸기, 냉동딸기, 냉동산딸기, 산딸기퓨레, 설탕, 소금, 물엿, 끼리쉬 및 레몬즙을 포함하는 것일 수 있다. At this time, according to one embodiment of the present invention, the strawberry compote may include strawberries, frozen strawberries, frozen raspberries, raspberry puree, sugar, salt, starch syrup, fish syrup, and lemon juice.
이때, 본 발명의 일 실시예에 따라, 상기 먹물탕종은 강력분, 물, 먹물 및 소금을 포함하는 것일 수 있다. At this time, according to an embodiment of the present invention, the ink stew type may include bread flour, water, ink, and salt.
이때, 본 발명의 일 실시예에 따라, 상기 찹쌀배기는 파인소프트 T, 파인소프트 C, 강력분, 소금, 이스트, 계란, 물 및 버터-쇼트닝을 포함하는 것일 수 있다. At this time, according to an embodiment of the present invention, the glutinous rice bag may contain Fine Soft T, Fine Soft C, bread flour, salt, yeast, eggs, water, and butter-shortening.
이때, 본 발명의 일 실시예에 따라, 상기 블랙 스트로이젤은 버터, 먹물, 블랙코코아, 소금, 분당, 박력분, 박력쌀가루, 아몬드분말, 치즈파우더 및 파마산 치즈를 포함하는 것일 수 있다. At this time, according to one embodiment of the present invention, the black streusel may contain butter, ink, black cocoa, salt, powdered sugar, cake flour, cake flour, almond powder, cheese powder, and Parmesan cheese.
이때, 본 발명의 일 실시예에 따라, 상기 레드 스트로이젤은 버터, 홍국쌀가루, 소금,분당, 박력분, 박력쌀가루, 아몬드분말 및 치즈 파우더를 포함하는 것일 수 있다. At this time, according to one embodiment of the present invention, the red streusel may contain butter, red yeast rice flour, salt, powdered sugar, cake flour, cake flour, almond powder, and cheese powder.
이하, 실시예를 통해 본 발명을 더욱 상술하나 하기 실시예에 의해 본 발명이 제한되지 아니함은 자명하다.Hereinafter, the present invention will be described in further detail through examples, but it is obvious that the present invention is not limited by the following examples.
제조예 1 - 딸기 콩포트의 제조Preparation Example 1 - Preparation of strawberry compote
깨끗하게 씻어 꼭지를 제거한 후 딸기 300g을 냄비에 넣고 설탕 150g과 레몬즙 10g을 섞어 반나절동안 절여두었다. 냉동산딸기 20g과 산딸기퓨레 10g를 푸드프로세서로 갈아준 후, 상기 절여둔 딸기, 소금 2g, 물엿 80g을 냄비에 함께 넣어 잘 저어가면서 졸여주었다 얼음물에 넣었을 때 퍼지지 않을 정도의 농도가 되면 불에서 내려 한 김 식힌 후, 끼리쉬 10g, 레몬즙 10g을 넣고 잘 섞어 딸기 콩포트를 제조하였다. After washing them thoroughly and removing the stems, I put 300g of strawberries in a pot, mixed them with 150g of sugar and 10g of lemon juice, and marinated them for half a day. Grind 20g of frozen raspberries and 10g of raspberry puree in a food processor, then put the pickled strawberries, 2g of salt, and 80g of starch syrup together in a pot and boil while stirring well. When it reaches a consistency that does not spread when placed in ice water, remove from heat. After cooling, 10 g of kirischi and 10 g of lemon juice were added and mixed well to prepare strawberry compote.
제조예 2 - 냄비를 활용한 먹물탕종의 제조Preparation Example 2 - Preparation of Inkmultang species using a pot
넓은 냄비에 강력분 200g, 물 800g, 오징어 먹물 4g 및 소금 3.5g을 넣고 잘 섞어주면 중약불에서 끓여주었다. 덩어리가 생기지 않도록 휘퍼로 잘 저어가면 가열하였으며, 약 70℃까지 가열하여 호화시켜주고 휘퍼로 충분히 섞었다. 이후 불에서 내리고 주걱으로 잘 저어주면서 한 김 식히고, 팬에 넓게 펴준 후 식혀 밀착 랩핑하여 냉장고에서 하루 숙성하여 먹물탕종을 제조하였다. Put 200g of bread flour, 800g of water, 4g of squid ink, and 3.5g of salt in a large pot, mix well, and boil over medium-low heat. It was heated by stirring well with a whisk to prevent lumps from forming. It was heated to about 70°C to gelatinize and thoroughly mixed with a whisk. Afterwards, take it off the fire, stir it well with a spatula, let it cool down, spread it widely on a pan, cool it, wrap it tightly, and ferment it in the refrigerator for a day to prepare the Inkmultangjong.
제조예 3 - 믹싱기를 이용한 먹물탕종의 제조Preparation Example 3 - Preparation of Inkmultang species using a mixer
냄비에 물 400g과 소금 3.6g을 넣고 끓여주었다. 강력분 200g은 전자레인지에 데워 약 65℃까지 높여주었으며, 데운 강력분을 믹싱볼에 넣고 비터기를 장착하였다. 이후, 저속으로 천천히 돌리면서 끓인 소금물과 먹물 4g을 넣어주었으며 물이 다 들어가면 고속으로 올려 1분간 믹싱하여 호화시켜 주었다. 다시 중저속으로 낮춰 2분간 믹싱하여 안정화 시킨 후 넓은 팬에 비닐이나 실리콘 종이를 깔고 펼쳐준 후 밀착 랩핑하였다. 이후 식으면 냉장보관하여 1 일 내지 3일간 숙성하여 먹물탕종을 제조하였다. Put 400g of water and 3.6g of salt in a pot and boil it. 200g of bread flour was heated in a microwave oven and raised to about 65°C. The warmed bread flour was placed in a mixing bowl and a beater was installed. Afterwards, while slowly rotating at low speed, boiled salt water and 4 g of ink were added. Once all the water was added, the speed was increased to high speed and mixed for 1 minute to gelatinize. After lowering the speed to medium to low and mixing for 2 minutes to stabilize it, spread it on a wide pan with vinyl or silicone paper and wrap it tightly. Afterwards, when it cooled down, it was stored in the refrigerator and aged for 1 to 3 days to prepare the Mukmultang species.
제조예 4 - 찹쌀배기의 제조Preparation Example 4 - Preparation of glutinous rice bag
파인소프트T 600g, 파인소프트C 75g, 강력분 75g, 소금 14g, 이스트 20g, 계란 55g, 물 380g, 쇼트닝 110g을 혼합하여 찹쌀배기를 제조하였다. Glutinous rice cakes were prepared by mixing 600g of Finesoft T, 75g of Finesoft C, 75g of bread flour, 14g of salt, 20g of yeast, 55g of eggs, 380g of water, and 110g of shortening.
제조예 5 - 크림치즈 내용물의 제조Preparation Example 5 - Preparation of cream cheese contents
상온에 미리 꺼내 둔 크림치즈 1000g을 부드럽게 풀어준 후, 연유 60g과 분당 60g을 혼합하여 크림치즈 내용물을 제조하였다. After gently dissolving 1000g of cream cheese that had been taken out at room temperature, 60g of condensed milk and 60g of sugar were mixed to prepare the cream cheese content.
제조예 6 - 블랙 스트로이젤의 제조Preparation Example 6 - Preparation of black streusel
포머드버터 200g을 휘퍼로 저어 풀어주었다. 이수 소금 18g, 먹물 4g을 넣고 섞어준 후, 채쳐둔 블랙코코아 30g, 분당 200g, 박력분 90g, 박력쌀가루 30, 아몬드분말 180, 치즈파우더(그라타파타노) 80, 파마산 치즈 20을 모두 넣고 주걱으로 잘 섞어주었다. 이후 비닐 사이에 두고 밀어 펴고 평철판에 팬닝하였으며 170℃에서 15분 동안 구워주었다. 200g of pomade butter was stirred with a whisk to loosen it. Add 18g of Isu salt and 4g of ink and mix, then add 30g of sifted black cocoa, 200g per minute, 90g of cake flour, 30 of cake flour, 180 of almond powder, 80 of cheese powder (grata patano), and 20 of Parmesan cheese and mix well with a spatula. I mixed it. Afterwards, it was spread out between plastic sheets, panned on a flat iron plate, and baked at 170°C for 15 minutes.
제조예 7 - 레드스트로이젤의 제조Preparation Example 7 - Preparation of red streusel
포머드버터 200g을 휘퍼로 저어 풀어주었다. 이수 소금 12g을 넣고 섞어준 후, 채쳐둔 홍국 쌀가루 40g, 분당 200g, 박력분 80g, 박력쌀가루 20, 아몬드분말 200, 치즈파우더(그라타파타노) 80, 파마산 치즈 20을 모두 넣고 주걱으로 잘 섞어주었다. 이후 비닐 사이에 두고 밀어 펴고 평철판에 팬닝하였으며 170℃에서 15분 동안 구워주었다. 200g of pomade butter was stirred with a whisk to loosen it. After adding 12g of Isu salt and mixing, added 40g of shredded red yeast rice powder, 200g of powdered sugar, 80g of cake flour, 20 of cake flour, 200 of almond powder, 80 of cheese powder (grata patano), and 20 of Parmesan cheese and mixed well with a spatula. Afterwards, it was spread out between plastic sheets, panned on a flat iron plate, and baked at 170°C for 15 minutes.
실시예 1 - 연탄 식빵의 제조(찹쌀배기 포함)Example 1 - Production of briquette bread (including glutinous rice cake)
강력분 460g, 강력쌀가루 40g, 블랙코코아가루 10g, 분유 10g, 그래뉴당 90g, 드라이이스트 7.5g, 오징어 먹물 15g, 물 200g, 생크림 70g, 우유 25g, 계란 55g, 르방(발효종) 90g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8g, 무염버터 80g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 제조예 1의 먹물탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 230g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 제조예 4의 찹쌀배기 50g을 포앙하고 아랫면과 옆면에 제조예 6의 블랙스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 표면에 제조예 6의 블랙스트로이젤을 살짝 뿌려 연탄 식빵을 완성하였으며 이는 도 2에 도시되어 있다. 460g bread flour, 40g rice powder, 10g black cocoa powder, 10g powdered milk, 90g granulated sugar, 7.5g dry yeast, 15g squid ink, 200g water, 70g fresh cream, 25g milk, 55g egg, 90g levain (sourdough starter) in mixing bowl 1. After mixing for 1 minute in the second stage at 20°C, it was mixed for 5 minutes in the second stage. Afterwards, 8 g of salt and 80 g of unsalted butter were additionally added at a temperature of 23°C, mixed for 5 minutes in the second stage at 25°C, and mixed for 1 minute in the third stage at 25°C. Afterwards, 100g of the inkmultang species of Preparation Example 1 was added and mixed in the second stage for 3 minutes to finally prepare a dough at 27°C. The dough was first fermented for 60 minutes, divided into 230g pieces, rounded, and given bench time for 10 minutes. Afterwards, after re-rounding and slightly spreading with a rolling pin, 50 g of the glutinous rice bag of Preparation Example 4 was wrapped, the bottom and sides were smeared with the black streusel of Preparation Example 6, and then placed in a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in Figure 1. Panned. The panned dough was subjected to secondary fermentation at 34°C for about 60 minutes, then covered with a lid specifically for briquette bread and placed on 4 to 5 iron plates for pretreatment. The pretreated dough was baked at 160°C for 20 minutes, and after cooling, the strawberry compote of Preparation Example 1 was squeezed into the hole, and the black streusel of Preparation Example 6 was lightly sprinkled on the surface to complete the briquette bread, which is shown in Figure 2. It is done.
실시예 2 - 연탄 식빵의 제조(크림치즈 포함)Example 2 - Production of briquette bread (including cream cheese)
포앙되는 속재료로 제조예 5의 크림치즈 50g을 사용한 것을 제외하고 실시예 1과 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was manufactured in the same manner as Example 1, except that 50 g of cream cheese of Preparation Example 5 was used as the filling material.
실시예 3 - 연탄 식빵의 제조(견과류 포함)Example 3 - Production of briquette bread (including nuts)
포앙되는 속재료로 크랜베리, 밤 및 마카다미아의 혼합 견과류 50g을 사용한 것을 제외하고 실시예 1과 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was prepared in the same manner as in Example 1, except that 50 g of mixed nuts of cranberries, chestnuts, and macadamia were used as the filling material.
실시예 4 - 연탄 식빵의 제조(생크림 포함)Example 4 - Production of briquette bread (including fresh cream)
강력분 460g, 강력쌀가루 40g, 블랙코코아가루 10g, 분유 10g, 그래뉴당 90g, 드라이이스트 7.5g, 오징어 먹물 15g, 물 200g, 생크림 70g, 우유 25g, 계란 55g, 르방(발효종) 90g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8g, 무염버터 80g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 제조예 1의 먹물탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 230g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 아랫면과 옆면에 제조예 6의 블랙스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 내부에 생크림 50g을 주입하였으며, 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 표면에 제조예 6의 블랙스트로이젤을 살짝 뿌려 연탄 식빵을 제조하였다. 460g bread flour, 40g rice powder, 10g black cocoa powder, 10g powdered milk, 90g granulated sugar, 7.5g dry yeast, 15g squid ink, 200g water, 70g fresh cream, 25g milk, 55g egg, 90g levain (sourdough starter) in mixing bowl 1. After mixing for 1 minute in the second stage at 20°C, it was mixed for 5 minutes in the second stage. Afterwards, 8 g of salt and 80 g of unsalted butter were additionally added at a temperature of 23°C, mixed for 5 minutes in the second stage at 25°C, and mixed for 1 minute in the third stage at 25°C. Afterwards, 100g of the inkmultang species of Preparation Example 1 was added and mixed in the second stage for 3 minutes to finally prepare a dough at 27°C. The dough was first fermented for 60 minutes, divided into 230g pieces, rounded, and given bench time for 10 minutes. Afterwards, after re-rounding and slightly spreading with a rolling pin, the black streusel of Preparation Example 6 was applied to the bottom and sides, and then panned into a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in FIG. 1. The panned dough was subjected to secondary fermentation at 34°C for about 60 minutes, then covered with a lid specifically for briquette bread and placed on 4 to 5 iron plates for pretreatment. The pretreated dough was baked at 160°C for 20 minutes, and after cooling, 50g of fresh cream was injected inside, the strawberry compote of Preparation Example 1 was squeezed into the hole, and the black streusel of Preparation Example 6 was lightly sprinkled on the surface to form a briquette bread. was manufactured.
실시예 5 - 불연탄식빵의 제조(찹쌀배기 포함)Example 5 - Production of non-combustible charcoal bread (including glutinous rice cake)
강력분 475g, 강력쌀가루 25, 홍국쌀가루 30g, 분유 10g, 설탕 85g, 드라이이스트 7.5g, 물 200g, 생크림 70g, 우유 25g, 계란 55g, 르방(발효종) 90g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 9g, 무염버터 80g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 240g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 제조예 4의 찹쌀배기 50g을 포앙하고 아랫면과 옆면에 제조예 7의 레드스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 150℃에서 22분간 구워주었으며, 냉각 후 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 표면에 제조예 7의 레드스트로이젤을 살짝 뿌려 연탄 식빵을 완성하였으며 이는 도 3에 도시되에 있다. Mix 475g of bread flour, 25g of strong rice powder, 30g of red yeast rice powder, 10g of powdered milk, 85g of sugar, 7.5g of dry yeast, 200g of water, 70g of fresh cream, 25g of milk, 55g of egg, and 90g of levain (fermented starter) in the first stage of the mixer for 1 minute. Then, it was mixed for 5 minutes in the second stage at 20°C. Afterwards, 9g of salt and 80g of unsalted butter were additionally added at a temperature of 23°C, mixed for 5 minutes in the second stage at 25°C, and mixed for 1 minute in the third stage at 25°C. Afterwards, 100g of tangzhong was added and mixed for 3 minutes in the second stage to finally prepare a dough at 27°C. The dough was first fermented for 60 minutes, divided into 240g pieces, rounded, and given bench time for 10 minutes. Afterwards, after re-rounding and slightly spreading with a rolling pin, 50 g of the glutinous rice bag of Preparation Example 4 was wrapped, the bottom and sides were smeared with the Red Streusel of Preparation Example 7, and then placed in a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in Figure 1. Panned. The panned dough was subjected to secondary fermentation at 34°C for about 60 minutes, then covered with a lid specifically for briquette bread and placed on 4 to 5 iron plates for pretreatment. The pretreated dough was baked at 150°C for 22 minutes, and after cooling, the strawberry compote of Preparation Example 1 was squeezed into the hole, and the red streusel of Preparation Example 7 was lightly sprinkled on the surface to complete the briquette bread, which is shown in Figure 3. It's in the back.
실시예 6 - 불연탄 식빵의 제조(크림치즈 포함)Example 6 - Production of non-combustible bread (including cream cheese)
포앙되는 속재료로 제조예 5의 크림치즈 50g을 사용한 것을 제외하고 실시예 5와 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was manufactured in the same manner as in Example 5, except that 50 g of the cream cheese of Preparation Example 5 was used as the filling material.
실시예 7 - 불연탄 식빵의 제조(견과류 포함)Example 7 - Production of non-combustible bread (including nuts)
포앙되는 속재료로 크랜베리, 밤 및 마카다미아의 혼합 견과류 50g을 사용한 것을 제외하고 실시예 5와 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was prepared in the same manner as in Example 5, except that 50 g of mixed nuts of cranberries, chestnuts, and macadamia were used as the filling material.
실시예 8 - 불연탄 식빵의 제조(생크림 포함)Example 8 - Production of non-combustible bread (including fresh cream)
강력분 475g, 강력쌀가루 25, 홍국쌀가루 30g, 분유 10g, 설탕 85g, 드라이이스트 7.5g, 물 200g, 생크림 70g, 우유 25g, 계란 55g, 르방(발효종) 90g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8g, 무염버터 80g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 230g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 아랫면과 옆면에 제조예 7의 레드스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 내부에 생크림 50g을 주입하였으며, 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 표면에 제조예 7의 레드스트로이젤을 살짝 뿌려 연탄 식빵을 제조하였다. Mix 475g of bread flour, 25g of strong rice powder, 30g of red yeast rice powder, 10g of powdered milk, 85g of sugar, 7.5g of dry yeast, 200g of water, 70g of fresh cream, 25g of milk, 55g of egg, and 90g of levain (fermented starter) in the first stage of the mixer for 1 minute. Then, it was mixed for 5 minutes in the second stage at 20°C. Afterwards, 8 g of salt and 80 g of unsalted butter were additionally added at a temperature of 23°C, mixed for 5 minutes in the second stage at 25°C, and mixed for 1 minute in the third stage at 25°C. Afterwards, 100g of tangzhong was added and mixed for 3 minutes in the second stage to finally prepare a dough at 27°C. The dough was first fermented for 60 minutes, divided into 230g pieces, rounded, and given bench time for 10 minutes. Afterwards, after re-rounding and slightly spreading with a rolling pin, the red streusel of Preparation Example 7 was applied to the bottom and sides, and then panned into a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in Figure 1. The panned dough was subjected to secondary fermentation at 34°C for about 60 minutes, then covered with a lid specifically for briquette bread and placed on 4 to 5 iron plates for pretreatment. The pre-treated dough was baked at 160°C for 20 minutes, and after cooling, 50g of fresh cream was injected inside, the strawberry compote of Preparation Example 1 was squeezed into the hole, and the red streusel of Preparation Example 7 was lightly sprinkled on the surface to form a briquette bread. was manufactured.
실시예 9 - 연탄재 식빵의 제조(찹쌀배기 포함)Example 9 - Production of briquette bread (including glutinous rice cake)
강력분 414g, 강력쌀가루 46g, 블랙코코아가루 2.3g, 분유 13.8g, 설탕23g, 드라이이스트 3.7g, 오징어 먹물 0.46g, 물 165.6g, 생크림 55.2g, 우유 36.8g, 계란 25.6g, 르방(발효종) 73.6g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8.3g, 무염버터 46g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 찹쌀탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 240g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 제조예 4의 찹쌀배기 50g을 포앙하고 아랫면과 옆면에 스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 연탄재 식빵을 완성하였으며 이는 도 4에 도시되에 있다. 414g bread flour, 46g rice powder, 2.3g black cocoa powder, 13.8g powdered milk, 23g sugar, 3.7g dry yeast, 0.46g squid ink, 165.6g water, 55.2g fresh cream, 36.8g milk, 25.6g egg, levain (fermentation starter) ) 73.6g was mixed for 1 minute in the first stage of the mixer and then mixed for 5 minutes in the second stage at 20°C. Afterwards, 8.3 g of salt and 46 g of unsalted butter were additionally added at a temperature of 23°C, mixed for 5 minutes in the second stage at 25°C, and mixed for 1 minute in the third stage at 25°C. Afterwards, 100 g of glutinous rice soup was added and mixed for 3 minutes in the second stage to prepare a final dough of 27°C. The dough was first fermented for 60 minutes, divided into 240g pieces, rounded, and given bench time for 10 minutes. Afterwards, after re-rounding and slightly spreading with a rolling pin, 50 g of the glutinous rice bag of Preparation Example 4 was wrapped, the bottom and sides were smeared with streusel, and then panned into a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in Figure 1. The panned dough was subjected to secondary fermentation at 34°C for about 60 minutes, then covered with a lid specifically for briquette bread and placed on 4 to 5 iron plates for pretreatment. The pretreated dough was baked at 160°C for 20 minutes, and after cooling, the strawberry compote of Preparation Example 1 was squeezed into the hole, and the briquette bread was completed, as shown in Figure 4.
실시예 10 - 연탄재 식빵의 제조(크림치즈 포함)Example 10 - Production of briquette bread (including cream cheese)
포앙되는 속재료로 제조예 5의 크림치즈 50g을 사용한 것을 제외하고 실시예 9와 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was manufactured in the same manner as in Example 9, except that 50 g of the cream cheese of Preparation Example 5 was used as the filling material.
실시예 11- 연탄재 식빵의 제조(견과류 포함)Example 11 - Production of briquette bread (including nuts)
포앙되는 속재료로 크랜베리, 밤 및 마카다미아의 혼합 견과류 50g을 사용한 것을 제외하고 실시예 9와 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was prepared in the same manner as in Example 9, except that 50 g of mixed nuts of cranberries, chestnuts, and macadamia were used as the filling material.
실시예 12 - 연탄재 식빵의 제조(생크림 포함)Example 12 - Production of briquette bread (including fresh cream)
강력분 414g, 강력쌀가루 46g, 블랙코코아가루 2.3g, 분유 13.8g, 설탕23g, 드라이이스트 3.7g, 오징어 먹물 0.46g, 물 165.6g, 생크림 55.2g, 우유 36.8g, 계란 25.6g, 르방(발효종) 73.6g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8.3g, 무염버터 46g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 찹쌀탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 240g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 아랫면과 옆면에 스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 내부에 생크림 50g을 주입하였으며, 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주어 연탄재 식빵을 완성하였다.414g bread flour, 46g rice powder, 2.3g black cocoa powder, 13.8g powdered milk, 23g sugar, 3.7g dry yeast, 0.46g squid ink, 165.6g water, 55.2g fresh cream, 36.8g milk, 25.6g egg, levain (fermentation starter) ) 73.6g was mixed for 1 minute in the first stage of the mixer and then mixed for 5 minutes in the second stage at 20°C. Afterwards, 8.3 g of salt and 46 g of unsalted butter were additionally added at a temperature of 23°C, mixed for 5 minutes in the second stage at 25°C, and mixed for 1 minute in the third stage at 25°C. Afterwards, 100 g of glutinous rice soup was added and mixed for 3 minutes in the second stage to prepare a final dough of 27°C. The dough was first fermented for 60 minutes, divided into 240g pieces, rounded, and given bench time for 10 minutes. Afterwards, after re-rounding and slightly spreading it with a rolling pin, streusel was applied to the bottom and sides and panned into a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in Figure 1. The panned dough was subjected to secondary fermentation at 34°C for about 60 minutes, then covered with a lid specifically for briquette bread and placed on 4 to 5 iron plates for pretreatment. The pretreated dough was baked at 160°C for 20 minutes, and after cooling, 50g of fresh cream was injected inside, and the strawberry compote of Production Example 1 was squeezed into the hole to complete the briquette bread.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시예일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다. As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. will be. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.
Claims (10)
(2) 상기 반죽을 1차 발효하고, 둥글리기 후 벤치타임을 갖는 단계;
(3) 이어서, 반죽을 둥글리기하고 밀대로 살짝 펼치고, 아랫면과 옆면에 블랙스트로이젤 또는 레드스트로이젤을 묻혀준 후, 원통 형틀에 넣어 팬닝하는 단계;
(4) 팬닝한 반죽을 2차 발효하고, 뚜껑을 덮어 전처리하는 단계;
(5) 전처리된 반죽을 굽고 냉각하는 단계; 및
(6) 반죽에 형성된 구멍에 딸기 콩포트를 주입하는 단계;를 포함하는, 연탄 형상의 식빵의 제조 방법.(1) Strong flour; At least one of strong rice flour, glutinous rice flour, T55, and fine soft; At least one of black cocoa powder, red yeast rice powder, sweet pumpkin powder, cocoa powder, and matcha powder; Powdered milk; At least one of granulated sugar and sugar; At least one of dry yeast and fresh yeast; whipping cream; milk; egg; At least one of Levain and Levain Liquid is mixed in a mixer, then salt and unsalted butter are added and mixed, and then at least one of Inkmultangjong, Tangjong, and Glutinous Rice Tangjong is added and mixed to prepare the dough. step;
(2) primary fermentation of the dough and bench time after rounding;
(3) Next, round the dough, spread it slightly with a rolling pin, apply black streusel or red streusel on the bottom and sides, and pan it in a cylindrical mold;
(4) secondary fermentation of the panned dough and pretreatment by covering it with a lid;
(5) baking and cooling the pretreated dough; and
(6) Injecting strawberry compote into a hole formed in the dough; A method of producing a briquette-shaped bread comprising a step.
상기 (1) 단계는 강력분; 강력쌀가루, 찹쌀가루, T55 및 파인소프트 중 적어도 어느 하나; 블랙코코아가루, 홍국쌀가루, 단호박가루, 코코아가루 및 말차가루 중 적어도 어느 하나; 분유; 그래뉴당 및 설탕 중 적어도 어느 하나; 드라이 이스트 및 생이스트 중 적어도 어느 하나; 오징어 먹물; 생크림; 우유; 계란; 르방 및 르방리퀴드 중 적어도 어느 하나;를 믹싱기에서 혼합하고, 이어서 소금 및 무염버터를 추가로 넣어 혼합하고, 이어서 먹물탕종, 탕종 및 찹쌀탕종 중 적어도 어느 하나를 추가로 넣어 혼합하여 반죽을 제조하는 단계;인, 연탄 형상의 식빵의 제조 방법.According to paragraph 1,
Step (1) is bread flour; At least one of strong rice flour, glutinous rice flour, T55, and fine soft; At least one of black cocoa powder, red yeast rice powder, sweet pumpkin powder, cocoa powder, and matcha powder; Powdered milk; At least one of granulated sugar and sugar; At least one of dry yeast and fresh yeast; Squid ink; whipping cream; milk; egg; At least one of Levain and Levain Liquid is mixed in a mixer, then salt and unsalted butter are added and mixed, and then at least one of Inkmultangjong, Tangjong, and Glutinous Rice Tangjong is added and mixed to prepare the dough. Step; Method of manufacturing briquette-shaped bread.
상기 (3) 단계는
발효된 반죽을 둥글리기하고 밀대로 살짝 펼치고, 찹쌀배기, 크림치즈, 견과류 및 생크림 중 적어도 어느 하나를 포앙하고, 아랫면과 옆면에 블랙스트로이젤 또는 레드스트로이젤을 묻혀준 후, 원통 형틀에 넣어 팬닝하는 단계인, 연탄 형상의 식빵의 제조 방법.According to paragraph 1,
Step (3) above is
Round the fermented dough, spread it slightly with a rolling pin, cover it with at least one of glutinous rice cakes, cream cheese, nuts, and fresh cream, spread black streusel or red streusel on the bottom and sides, and pan it in a cylindrical mold. A method of manufacturing briquette-shaped bread, which is a step of doing so.
(1) 단계는 강력분 460g; 강력쌀가루 40g; 블랙코코아가루 10g; 분유 10g; 그래뉴당 90g; 드라이이스트 7.5g; 오징어 먹물 15g; 물 200g; 생크림 70g; 우유 25g; 계란 55g; 르방(발효종) 90g;을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하고, 23℃ 온도에서 소금 8g, 무염버터 80g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하고, 먹물탕종 100g을 추가한 후 2단에서 3분간 혼합하여 27℃의 반죽을 제조하는 단계이고,
(2) 단계는 상기 반죽을 60분 동안 1차 발효 진행한 후 230g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 갖는 단계이고,
(3) 단계는 반죽을 재둥글리기 후 밀대로 살짝 펼쳐 준 후 찹쌀배기 50g을 포항하고 아랫면과 옆면에 블랙스트로이젤을 묻혀준 후 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하는 단계이고,
(4) 단계는 팬닝한 반죽을 34℃에서 60분간 2차 발효한 후 뚜껑을 덮고 철판 4~5장을 올려주어 전처리하는 단계이며,
(5) 단계는 전처리 된 반죽을 160℃에서 20분간 굽고 냉각하는 단계인, 연탄 형상의 식빵의 제조 방법.According to paragraph 1,
(1) Step: 460g bread flour; 40g strong rice flour; 10g black cocoa powder; 10 g of powdered milk; 90g granulated sugar; 7.5g dry yeast; 15g squid ink; 200 g of water; 70g fresh cream; 25 g of milk; 55 g eggs; Mix 90g of levain (fermentation starter) for 1 minute in the first stage of the mixer, then mix for 5 minutes in the second stage at 20℃, add 8g of salt and 80g of unsalted butter at a temperature of 23℃, and mix in the second stage at 25℃. Mix for 5 minutes, mix for 1 minute in the 3rd stage, add 100g of Inkmultangjong, and mix for 3 minutes in the 2nd stage to prepare a dough at 27°C.
Step (2) is a step where the dough is first fermented for 60 minutes, divided into 230 g, rounded, and bench time is provided for 10 minutes,
Step (3) is the step of rolling the dough again, spreading it slightly with a rolling pin, scooping 50g of glutinous rice, smearing the bottom and sides with black streusel, and panning it in a cylindrical mold with a diameter of 11cm and a height of 10cm.
Step (4) is a preprocessing step by fermenting the panned dough for 60 minutes at 34°C, covering it with a lid, and placing 4 to 5 iron plates on it.
Step (5) is a method of manufacturing briquette-shaped bread, which involves baking the pretreated dough at 160°C for 20 minutes and cooling it.
상기 딸기 콩포트는, 딸기, 냉동딸기, 냉동산딸기, 산딸기퓨레, 설탕, 소금, 물엿, 끼리쉬 및 레몬즙을 포함하는 것인, 연탄 형상의 식빵의 제조 방법.According to paragraph 1,
The strawberry compote is a method of producing a briquette-shaped bread, which includes strawberries, frozen strawberries, frozen raspberries, raspberry puree, sugar, salt, starch syrup, kirish, and lemon juice.
상기 먹물탕종은 강력분, 물, 오징어먹물 및 소금을 포함하는 것인, 연탄 형상의 식빵의 제조 방법.According to paragraph 1,
A method of manufacturing a briquette-shaped bread, wherein the ink stew species includes bread flour, water, squid ink, and salt.
상기 찹쌀배기는 파인소프트 T, 파인소프트 C, 강력분, 소금, 이스트, 계란, 물 및 버터-쇼트닝을 포함하는 것인, 연탄 형상의 식빵의 제조 방법.According to paragraph 3,
The glutinous rice bag includes Finesoft T, Finesoft C, bread flour, salt, yeast, eggs, water, and butter-shortening.
상기 블랙 스트로이젤은 버터, 먹물, 블랙코코아, 소금, 분당, 박력분, 박력쌀가루, 아몬드분말, 치즈파우더 및 파마산 치즈를 포함하는 것인, 연탄 형상의 식빵의 제조 방법.According to paragraph 1,
The black streusel is a method of producing a briquette-shaped bread containing butter, ink, black cocoa, salt, powdered sugar, cake flour, cake flour, almond powder, cheese powder, and Parmesan cheese.
상기 레드 스트로이젤은 버터, 홍국쌀가루, 소금,분당, 박력분, 박력쌀가루, 아몬드분말 및 치즈 파우더를 포함하는 것인, 연탄 형상의 식빵의 제조 방법.
According to paragraph 1,
The red streusel is a method of producing a briquette-shaped bread containing butter, red yeast rice flour, salt, powdered sugar, cake flour, cake flour, almond powder, and cheese powder.
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| KR1020210004526A KR102603780B1 (en) | 2021-01-13 | 2021-01-13 | Briquette-shaped bread |
| KR1020230154527A KR20230159346A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread using a fermentation process |
| KR1020230154528A KR20230159807A (en) | 2021-01-13 | 2023-11-09 | Briquette-shaped bread with a new shape, taste and texture |
| KR1020230154526A KR20230159806A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread comprising strawberry compote |
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| KR1020230154526A Division KR20230159806A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread comprising strawberry compote |
| KR1020230154527A Division KR20230159346A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread using a fermentation process |
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| KR1020230154527A KR20230159346A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread using a fermentation process |
| KR1020230154526A KR20230159806A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread comprising strawberry compote |
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| KR1020230154527A KR20230159346A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread using a fermentation process |
| KR1020230154526A KR20230159806A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread comprising strawberry compote |
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