KR102782428B1 - The method of manufacturing pastry using spread for five scent contained a jujube - Google Patents

Abstract

The present invention relates to a method for manufacturing a pastry using a five-flavor jujube spread, the method comprising: a process for manufacturing whipped dough, wherein 42 to 47 wt% of strong flour, 2 to 6 wt% of burdock powder, 0.2 to 1 wt% of yeast, and 50 to 55 wt% of water are mixed, and then aged in a refrigerator for 24 hours; a process for manufacturing tangzhong, wherein 32 to 37 wt% of strong flour and 0.2 to 0.8 wt% of salt are added to 63 to 70 wt% of boiling water, kneading at a dough temperature of 75 to 80°C, and then aged in a refrigerator for 24 hours; A process for manufacturing pastry dough using five-spice jujube spread, wherein 35 to 40 wt% of strong flour, 9 to 14 wt% of cake flour, 0.5 to 2 wt% of salt, 0.5 to 2 wt% of yeast, 2 to 6 wt% of honey, 8 to 13 wt% of yeast, and 32 to 37 wt% of water are mixed respectively, mixed at low speed for 3 minutes, mixed at medium speed for 5 minutes, and 2 to 6 wt% of olive oil is added to the prepared dough, mixed, and then fermented for 40 minutes in a fermentation room at a temperature of 25℃ and a humidity of 45 to 60%; A process for manufacturing burdock filling, comprising mixing 2 to 6 wt% of soy sauce, 32 to 37 wt% of sugar, 11 to 16 wt% of vinegar, and 32 to 38 wt% of water, adding 11 to 17 wt% of burdock that has been washed cleanly in boiled water and cut into slices, and 1 to 4 wt% of apple mint herb, maturing for 3 hours, straining the burdock, rinsing it in clean water, and cutting it into strips; And the pastry dough using the five-spice jujube spread and the fresh dough 12-18 wt% are mixed, and then 14-21 wt% of the tangzhong is added and mixed, the kneaded dough is spread widely, 5-11 wt% of the burdock filling is evenly spread on top, and the dough is wrapped and covered so that the burdock filling is not visible, and then the first fermentation is performed for 40 minutes in a fermentation room at 27℃ and 75-80% humidity, and then the dough is folded three times and punched, and the second fermentation is performed for 20 minutes at the same temperature and humidity, and then the dough is divided into 140 g in weight with an automatic divider, and the baking is performed for 15 minutes while steaming at an upper temperature of 290℃ and a lower temperature of 210℃.

Description

{The method of manufacturing pastry using spread for five scent contained a jujube}

The present invention relates to a method for manufacturing pastry using a five-flavored jujube spread, and more specifically, to a method for manufacturing pastry using a five-flavored jujube spread which uses a jujube fermented liquid and rye flour as an ingredient in pastry dough to reduce the amount of yeast, make the pastry soft, increase the flavor of the bread, enable the intake of effective ingredients and nutrients of the jujube, and through the fermented starter, has excellent fermentation activity in the bread dough, delays the aging of the bread, and through the fermented starter, is effective for digestion and fat metabolism in the body.

In addition, the present invention relates to a pastry using a five-spice jujube spread that is effective for health, as it comprises a spread in which cinnamon, star anise, cloves, fennel, and pepper are boiled together with jujubes when manufacturing a spread to be topped on pastry, thereby providing a spread in which five flavors are added and the natural sweetness of jujubes and the richness of butter are combined, thereby allowing the consumption of effective ingredients and nutrients of the five spices, including jujubes, when filled in a pastry topping.

In modern times, due to the busy social life, many people skip breakfast or do not eat on time, which is damaging their health. In order to solve one meal, instant foods for a quick breakfast such as hamburgers, sandwiches, bread, or corn fritters are increasing in number.

Bread refers to bread, cakes, buns, donuts, etc., made by adding other foods or food additives to grain flour as the main ingredient. Recently, as living standards have improved, consumers' tastes for food have become more diverse and sophisticated, and there is a growing tendency to prefer processed foods that are easy to cook and have high taste preferences.

In addition, fermentation starter is essential for making bread, and fermentation starter can satisfy the changing tastes and trends of consumers, and is also beneficial to health, so various types of fermentation starter are used as raw materials for bread.

Meanwhile, bread is usually a baked food made by adding yeast, salt, water, etc. to wheat flour and other grains to make dough, then fermenting the dough. The bread can be classified in various ways depending on the nature, manufacturing method, and shape of the dough. For example, there are breads and baguettes that are staple foods and staple foods substitutes; cookie breads, red bean bread, cream bread, croissants, etc. that are mainly used as children's side dishes because they contain a lot of sugar and oil; bagels and croquettes that are characterized by the method of steaming or frying; and sandwiches, pizzas, and hamburgers that are mixed with various ingredients.

The bread manufacturing process usually involves kneading wheat dough, then baking or steaming it in an oven after a certain period of maturation. During this process, the bread structure expands considerably compared to the original dough. It is known that this expansion of the bread structure occurs because the wheat protein gluten has the property of retaining air in the dough structure, and this property of the bread gives the bread a soft structure and a unique taste.

In addition, in order to make bread, various types of ingredients are available to induce the texture of the consumer, and attempts are being made to ensure that it is effective for health and especially to satisfy the changing tastes and trends of the consumer.

In recent years, with the development of such bread technology, the number of people using bread as a meal replacement, regardless of East or West, as it is easy to consume while still providing a feeling of fullness and nutrition, is rapidly increasing.

Meanwhile, pastry is a product made by kneading dough using flour, water, yeast, and fat as raw materials, adding layers of roll-in fat to the fermented dough, folding it, rolling it out, shaping it, and then baking it. The volume of the pastry expands due to the dough rolling process, the production of carbon dioxide gas in the dough through yeast fermentation, and the preservation of the vapor generated during the baking process by the filling fat, and the internal structure forms a multi-layered texture during this process.

These pastries are made by wrapping a lump of fat or butter in dough, then rolling it out thinly and repeatedly to form a thin layer of fat and dough.

Accordingly, the applicant of the present invention attempted various changes in the manufacture of pastries, and combined cinnamon, star anise, cloves, fennel, and pepper with jujubes to manufacture pastries with the natural sweetness of jujubes and the fragrance of five spices, thereby completing pastries using a healthy five-spice jujube spread.

1. Manufacturing method of banana pastry (Patent registration No. 10-2223004) 2. MANUFACTURING METHOD FOR PASTRY AND PASTRY MANUFACTURED BY THE SAME (Patent Registration No. 10-1898239) 3. Manufacturing method of pastry using cornus officinalis (Patent Registration No. 10-2559399) 4. MANUFACTURING METHOD FOR GALIC PASTRY USING MAPLE SYRUP (Patent Registration No. 10-2482740)

The present invention has been made to solve the above problems, and its purpose is to provide a five-flavored jujube spread that is effective for health by boiling cinnamon, star anise, cloves, fennel, and pepper together with jujubes when manufacturing a spread to be used as a topping on pastries, thereby providing a spread in which five flavors are added and the natural sweetness of jujubes and the richness of butter are combined, thereby allowing the consumption of effective ingredients and nutrients of the five flavors including jujubes.

In addition, the present invention provides a method for manufacturing pastry using a five-flavored jujube spread, which forms a natural fermentation starter used as a raw material for a fermentation starter and uses it as a material in the dough for manufacturing dough, thereby reducing the amount of yeast, thereby increasing the softness of the pastry, and enabling the ingestion of the effective ingredients and nutrients of the jujube, and through the jujube fermentation starter, provides excellent fermentation activity in the bread dough, delays the aging of the bread, and through the fermentation starter, provides a method for manufacturing pastry using a five-flavored jujube spread that is effective for digestion and fat metabolism in the body.

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

In order to achieve the above object, a method for manufacturing pastry using a five-spice jujube spread according to an embodiment of the present invention comprises the steps of mixing 49.08 wt% of T65 wheat flour, 1.66 wt% of fresh yeast, 0.49 wt% of salt, 8.18 wt% of sugar, and 1.64 wt% of powdered milk, then mixing 4.56 wt% of butter, 9.83 wt% of eggs, 18.02 wt% of water, and 6.54 wt% of jujube fermentation starter, followed by primary fermentation for 40 minutes in a fermentation room at 27°C and 80% humidity, and then storing in a -18°C freezer for 12 hours or more, a fresh dough manufacturing process; A process for manufacturing a filling, comprising: adding 48.39 wt% of washed jujubes, removing the pits, 0.65 wt% of cinnamon, 0.65 wt% of star anise, 0.65 wt% of cloves, 0.65 wt% of fennel, 0.65 wt% of pepper and 48.36 wt% of water, boiling over high heat until the jujubes are fully cooked, and when the moisture has evaporated, grinding them finely in a blender and mixing 24.38 wt% of the prepared jujube spread with 75.62 wt% of butter to make a pomade, and forming it into a square shape measuring 30 cm in width and length and providing the jujube butter; And 67.07 wt% of raw dough, 10.98 wt% of jujube spread and 21.95 wt% of jujube butter were improved, respectively, and the raw dough was stored in a freezer at -18°C for 12 hours or more during the manufacture of the raw dough, then moved to a refrigerator and thawed for 8 hours or more. When the temperature of the raw dough reaches 5°C, it is rolled out using a rolling pin, and when it becomes twice the length of the jujube butter, 21.95 wt% of jujube butter is placed in the center of the rolled out raw dough, and then both sides of the raw dough are folded to wrap the jujube butter, and rolled out to a thickness of 7 mm, and folded once in four sections, and then the raw dough filled with jujube butter is turned the other way, folded once in three sections, and rolled out to a width of 40 cm, a length of 60 cm and a thickness of 4 mm, and then 10.98 wt% of jujube spread is spread and applied on top, and then rolled up from top to bottom to shape, and then the raw dough containing the jujube spread and rolled up is cut into 6 cm intervals. It is characterized by including a molding process in which the molded dough is divided, fermented, and then fired in a conventional oven at an upper temperature of 180℃ and a lower temperature of 160℃ for 15 minutes.

In addition, in the dough manufacturing process of the pastry manufacturing method using the five-flavored jujube spread according to the present invention, the jujube fermentation starter is a first fermentation starter that is mixed by putting 44.44 wt% of T65 wheat flour, 11.12 wt% of rye flour, and 44.44 wt% of jujube fermentation liquid in a container and fermenting and maturing at room temperature of 25℃ for 8 to 18 hours, a second fermentation starter that is mixed by putting 30.77 wt% of the first fermentation starter, 30.77 wt% of T65 wheat flour, and 38.46 wt% of jujube fermentation liquid in a container and stirring, fermenting and maturing at room temperature of 25℃ for 8 to 18 hours, a third fermentation starter that is mixed by putting 33.33 wt% of the second fermentation starter, 33.33 wt% of T65 wheat flour, and 33.34 wt% of water in a container and stirring, fermenting and maturing at room temperature of 25℃ for 8 to 18 hours, and a third fermentation starter that is mixed by putting 33.33 wt% of the second fermentation starter, 33.33 wt% of T65 wheat flour, and 33.34 wt% of water in a container and stirring, fermenting and maturing at room temperature of 25℃ for 8 to 18 hours. It is characterized by being composed of a fourth fermentation starter in which 33.33 wt% of T65 wheat flour, 33.33 wt% of T65 flour, and 33.34 wt% of water are each placed in a container, stirred, and fermented and matured for 24 hours in an environment of 27℃ and 80% humidity.

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The pastry manufacturing method using the five-flavored jujube spread according to the present invention uses a jujube fermented starter using jujube fermentation liquid and rye flour as an ingredient in the pastry dough, thereby reducing the amount of yeast to make it soft, increasing the flavor of the bread, enabling the intake of the effective ingredients and nutrients of the jujube, and providing a pastry with excellent fermentation activity in the bread dough through the fermented starter, delaying the aging of the bread, and being effective for digestion and fat metabolism in the body through the fermented starter.

In addition, the method for manufacturing pastry using the five-flavored jujube spread according to the present invention uses rye flour and jujube fermentation liquid to prepare basic ingredients for dough using a primary fermentation starter and a multi-stage fermentation starter, and by performing multi-stage fermentation and using the jujube fermentation starter used as the raw material for dough, it is possible to consume the effective ingredients of the fermented rye and the nutrients of the jujube, and by preparing the pastry, it provides bread that is good for health.

In addition, the method for manufacturing pastry using the five-spice jujube spread according to the present invention boils cinnamon, star anise, cloves, fennel, and pepper together with jujubes when manufacturing the spread to be topped on pastry, thereby providing a spread in which five flavors are added and the natural sweetness of jujubes and the richness of butter are combined, thereby allowing the consumption of the effective ingredients and nutrients of the five-spice including jujubes, thereby providing a healthy and desirable food.

In addition, the pastry manufacturing method using the five-flavored jujube spread according to the present invention gradually matures the jujube fermented starter before kneading, activates the fourth jujube fermented starter during kneading, and mixes it as a raw material for the dough of the pastry using the five-flavored jujube spread to manufacture the pastry, thereby repeatedly producing and using the fermented starter through a circulation process, thereby providing the effect of being able to be cultured and used as a strong starter, by having the matured flavor and fermentation completion characteristic of the starter.

Figure 1 is a flow chart illustrating a pastry manufacturing process using a five-spice date spread according to the present invention.
Figure 2 is a flow chart illustrating a process for manufacturing a jujube fermentation starter for pastry using a five-flavor jujube spread according to the present invention.
Figure 3 is a flow chart illustrating a process for forming a pastry using a five-spice date spread according to the present invention.
Figure 4 is a photograph showing the manufacturing state of the jujube butter for filling according to Figure 1.
Fig. 5 is a photograph showing the forming state of a pastry using the five-spice date spread according to Fig. 3.
Figure 6 is a photograph showing the baked state of pastry using the five-spice date spread according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail based on the attached drawings.

The present invention provides a spread in which cinnamon, star anise, cloves, fennel, and pepper are boiled together with jujubes when manufacturing a spread to be used as a topping on pastries, thereby providing a spread in which five flavors are added and in which the natural sweetness of jujubes and the richness of butter are combined, thereby allowing the consumption of effective ingredients and nutrients of the five flavors including jujubes, thereby providing a pastry using a five-flavor jujube spread that is effective for health.

In addition, the present invention provides a pastry using a five-spice jujube spread in which the natural fermentation liquid of jujube is used as a raw material for the fermentation liquid when manufacturing the fermentation liquid, thereby forming a natural fermentation liquid and using it as an ingredient in the dough for manufacturing dough, thereby reducing the amount of yeast, thereby increasing the softness of the pastry, and enabling the ingestion of the effective ingredients and nutrients of the jujube, and adding the flavor of the five spices.

The present invention provides a basic material for dough by using rye flour and jujube fermentation liquid, first and second fermentation starters and multi-stage fermentation starters, and multi-stage fermentation thereof, and enables ingestion of effective ingredients through the effective ingredients of fermented rye and jujube fermentation liquid through natural fermentation starters used as raw materials for dough, thereby providing a healthy and effective pastry. Hereinafter, the characteristics and functions of the materials used in the present invention are as follows.

First, rye is one of the excellent grains that is more nutritious than wheat, and is a grain grown in place of wheat in land where wheat does not grow. It has the advantage of being easier to grow than wheat in cold climates and dry lands, and is richer in nutrients such as dietary fiber and vitamin B than wheat, and plays a role in promoting protein metabolism with vitamins B1 and B2.

Rye is rich in dietary fiber, which helps relieve constipation, improves the intestinal environment, and promotes skin beauty. It also helps recover from fatigue due to the efficacy of the vitamin B group it contains, and has a low glycemic index (GI), so it is used as a diet food.

Cinnamon is a spice made by peeling the bark of a tree belonging to the Lauraceae family. It contains fiber, manganese, calcium, iron, and vitamin K. It is especially high in manganese, which helps the body's antioxidant function and promotes blood circulation. In particular, cinnamon has a natural sweetness without calories, so it is used as a sugar substitute, and its antioxidant and antibacterial properties act as natural preservatives.

Star anise is a plant belonging to the family Primulaceae and is a type of spice that has a strong aroma that eliminates unpleasant odors in cooking, so it is often used in meat dishes with a strong flavor. The shikimi acid component contained in star anise has antiviral properties and has excellent anti-inflammatory properties that reduce inflammation.

Cloves are the flower buds of the clove family. They are warm, spicy, and warm in nature and are non-toxic, so they are used as a spice. They have a strong fragrance, so they are called thyme (百里香). They are used for indigestion and gastroenteritis, and are used as a mouthwash, local anesthesia, and analgesic. They also have antibacterial, antifungal, and antiviral pharmacological effects.

Fennel is a perennial herb in the Apiaceae family, also known as fennel. It has been widely used as a medicinal herb and spice since ancient times. It has a sweet, subtle fragrance and a taste similar to licorice, and is used as a spice in cooking. It promotes digestion and has anti-inflammatory effects, and is rich in vitamin C and beta-carotene, helping maintain eye health and protect vision, prevent age-related degeneration, and alleviate bronchitis symptoms.

Pepper is an evergreen vine belonging to the dicotyledonous plant Pepper family. It has a unique spicy flavor and is used as a flavoring agent and as a raw material for perfumes and herbal medicines. It has been used as an ingredient in all kinds of dishes since the Middle Ages, and one of its main components, piperine, promotes gastric juice secretion, aids digestion, and suppresses damage to the stomach's mucous membrane, so it is used as a substitute for digestive aids.

The method for manufacturing a five-spice jujube spread pastry according to the present invention is composed of a fresh dough manufacturing process, a jujube fermentation liquid manufacturing process, a jujube fermentation starter manufacturing process, a filling manufacturing process, and a molding process, as illustrated in the attached Figure 1.

1. Fresh Raw Material Manufacturing Process

(1) Material preparation stage

The process for manufacturing whipped raw dough is prepared by improving the dough material used in the base composition for manufacturing pastry using the five-spice jujube spread according to the present invention by improving 49.08 wt% of T65 wheat flour, 1.66 wt% of fresh yeast, 0.49 wt% of salt, 8.18 wt% of sugar, 1.64 wt% of powdered milk, 4.56 wt% of butter, 9.83 wt% of eggs, 18.02 wt% of water, and 6.54 wt% of jujube fermentation starter , respectively.

(2) Material mixing stage

First, 49.08 wt% of T65 wheat flour, 1.66 wt% of fresh yeast, 0.49 wt% of salt, 8.18 wt% of sugar, and 1.64 wt% of powdered milk are mixed, then 4.56 wt% of butter, 9.83 wt% of eggs, 18.02 wt% of water, and 6.54 wt% of jujube fermentation starter are mixed and mixed at low speed at 24°C for 12 minutes to form a dough.

(3) Maturation stage

After the above dough is first fermented in a fermentation room at 27℃ and 80% humidity for 40 minutes, the dough is shaped into 39cm in width and length, wrapped in plastic to prevent air from entering, and stored in a freezer at -18℃ for more than 12 hours.

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In the above -18℃ freezer, the dough goes through a relaxation and contraction process, and is then transferred to the refrigerator and thawed for more than 8 hours to form the dough into a dough state for making pastries.

Meanwhile, when manufacturing the dough of the present invention, French wheat flour T65 is used. Looking at its characteristics, French wheat flour is classified by assigning a T number according to the ash content of the wheat flour. Ash is a mineral component remaining in wheat flour after burning it at a high temperature. When wheat flour is burned, organic components (ex. carbohydrates, proteins, fats) are burned and only inorganic minerals (ex. calcium, magnesium, potassium, phosphorus) remain. Wheat flour with a low ash content is highly refined wheat flour with most of the bran and germ removed, and has a fine and bright texture. Wheat flour with a high ash content is less refined wheat flour with a relatively large amount of wheat bran and germ, and has a rough texture and a dark color.

At this time, flour is expressed as a percentage of the total weight of the minerals, and the T number indicates the amount of ash (mg) per 100g of flour, which indicates how much whole grain is contained in the flour. The lower the number, the more refined the flour is, and the higher the number, the less refined the flour is and the higher the whole grain content.

Therefore, T45 has an ash content of about 0.45%, the lowest amount of bran and germ, and is highly refined, so the flour particles are fine, the taste is soft, and it is widely used in confectionery such as pastries, cakes, and baked goods, so it can be considered close to cake flour.

T55 is a standard white flour with an ash content of approximately 0.55% and is slightly less refined than T45. It is mainly used for bread, croissants, and general baking and as an all-purpose flour.

T65 has an ash content of approximately 0.65% and is less refined than T55, containing more bran and germ, giving it a savory and coarse aroma of whole grains. It is used as a strong flour in breads such as Campagne and baguettes.

Meanwhile, wheat bran is the residue left after the flour is removed from wheat, and contains a lot of the wheat husk. Wheat germ is the part of wheat where the sprouts grow, and is rich in vitamins and fats. Rice germ, also called 'rice germ', is also rich in nutrients, so it is purchased separately and eaten or sometimes taken as a nutritional supplement.

Low-ash flour has less minerals and fiber because the nutrient-rich bran and germ of the grain has been removed, while high-ash flour is relatively rich in minerals and fiber.

2. Date fermentation liquid manufacturing process

The process for manufacturing a jujube fermented liquid is to prepare a jujube fermented liquid used in manufacturing pastry using the five-flavored jujube spread according to the present invention.

More specifically, 35.29 wt% of jujubes were washed cleanly, the jujube seeds were removed, the jujubes were chopped, and 5.89 wt% of honey and 58.82 wt% of hot water were added and ground in a blender.

Afterwards, place it in a sterilized glass bottle and store it at a temperature of 30℃. When the glass bottle is filled with gas and bubbles rise, the jujube fermentation liquid is complete and can be used.

3. Date fermentation starter manufacturing process

The date fermentation starter manufacturing process is composed of a first fermentation starter manufacturing step, a second fermentation starter manufacturing step, a third fermentation starter manufacturing step, a fourth fermentation starter manufacturing step, and a circulation step to form a date fermentation starter used in a raw material composition for manufacturing pastry using the five-flavored date spread according to the present invention, and is configured as follows for a specific explanation with reference to FIG. 2.

(1) 1st fermentation starter manufacturing stage

A first fermentation starter is prepared by mixing 44.44 wt% of T65 wheat flour, 11.12 wt% of rye flour, and 44.44 wt% of jujube fermentation liquid in a container and fermenting at room temperature of 25℃ for 8 to 18 hours.

That is, T65 wheat flour, rye flour, and jujube fermentation liquid are stirred and mixed, fermented and aged at room temperature of 25℃ for at least 8 hours and at most 18 hours, and the aged fermentation liquid is used as the primary fermentation liquid.

In the conventional fermentation process, wheat flour and water are used, but in the present invention, by using T65 wheat flour, rye flour, and jujube fermentation liquid in the first fermentation process to prepare a fermentation liquid, the respective effects contained in the rye and jujube fermentation liquids can be maximized, and a pastry containing the effective ingredients of rye and jujube can be provided during the fermentation process.

(2) Secondary fermentation starter manufacturing stage

30.77 wt% of primary fermentation starter, 30.77 wt% of T65 wheat flour, and 38.46 wt% of jujube fermentation liquid are placed in a container, stirred, and fermented at room temperature of 25°C for 8 to 18 hours to prepare secondary fermentation starter.

That is, the primary fermentation starter, T65 wheat flour, and jujube fermentation liquid are mixed and stirred, fermented and aged at room temperature of 25℃ for at least 8 hours and at most 18 hours, and the aged fermentation starter is used as the secondary fermentation starter.

At this time, the secondary fermentation starter is prepared by mixing and fermenting the date fermentation liquid, the properties of the first fermentation starter, and T65 wheat flour without using water when mixing the ingredients, thereby maximizing the efficacy of the date fermentation liquid.

(3) Third fermentation starter manufacturing stage

33.33 wt% of secondary fermentation starter, 33.33 wt% of T65 wheat flour, and 33.34 wt% of water are placed in a container, stirred, and fermented at room temperature of 25°C for 8 to 18 hours to prepare a 3rd fermentation starter.

That is, the secondary fermentation starter, T65 flour, and water are stirred and mixed, fermented and aged at room temperature of 25℃ for at least 8 hours and up to less than 18 hours, and the aged fermentation starter is used as the 3rd fermentation starter.

When the fermentation is complete during the manufacturing of the above 3rd fermentation starter, bubbles appear on the surface and a creamy aroma and a tangy sour taste appear.

(4) 4th fermentation starter manufacturing stage

33.33 wt% of 3rd fermentation starter, 33.33 wt% of T65 wheat flour, and 33.34 wt% of water are placed in a container, stirred, and fermented for 24 hours in an environment of 27℃ and 80% humidity to produce a 4th fermentation starter.

That is, the third fermentation starter, T65 flour, and water are mixed by stirring, fermented at room temperature of 27℃ and humidity of 80% for 24 hours, and the matured fermentation starter is used as the fourth fermentation starter.

Meanwhile, when manufacturing the third and fourth fermentation starters, lukewarm water at 30℃ is used.

By using the fermented starter manufactured by the above procedure, the use of yeast is minimized at each step in the pastry dough manufacturing process using the five-spice jujube spread of the present invention, thereby increasing the content of the fermented starter and using it in the dough manufacturing process, the flavor of the bread is increased, softness is added, and a good texture is provided to the finished pastry.

(5) Circulation stage

The fermentation starter formed through the above 4th fermentation starter manufacturing step can be used continuously as a starter, and as this process is repeated, it acquires the mature flavor and fermentation completion characteristic of the starter.

That is, the fourth fermentation starter is used as a fermentation starter in the manufacturing process of the five-flavored date spread pastry dough, and the remaining fermentation starter is additionally used in the manufacturing of pastry dough. This makes it possible to use the fermented starter by culturing it once a day for use in making new dough by leaving it aged for 8 to 18 hours the day before, so that it can be used without additional fermented starter production.

More specifically, the fermentation starter prepared through the 4th fermentation starter process is used in the manufacture of pastries using the five-flavor jujube spread, and the remaining fermentation starter (full-day starter), T65 flour, and water are placed in a container and mixed, fermented at room temperature for 8 to 18 hours to circulate as a fermentation starter, thereby completing the fermentation starter. For the circulation process, the amount of fermentation starter to be used as a full-day starter is left over and used.

That is, by reducing the amount of T65 flour and water and increasing the amount of fermented fermented starter at each step during the fermented starter manufacturing process, the efficacy and activity of fermentation can be maximized, thereby providing a healthy dough through the fermented starter.

Older starters have a deep and unique flavor and strong fermentation activity that cannot be found in freshly made starters, so baby starters can be cultivated into starters with strong youth or middle-aged power as the years go by.

When making the above sourdough starter, rye flour is used. This is made by grinding rye with its husk intact using a millstone, and is a slightly darker brown color than whole wheat flour. It is characterized by not having the characteristic smell of rye flour.

4. Filler manufacturing process

The filling manufacturing process is to fill and shape the inside of pastry dough for the purpose of manufacturing pastry using the five-spice jujube spread according to the present invention, and is largely composed of a jujube spread manufacturing step and a jujube butter manufacturing step.

(1) Date spread manufacturing steps

After thoroughly washing the jujubes and removing the pits, add 48.39 wt% of jujubes, 0.65 wt% of cinnamon, 0.65 wt% of star anise, 0.65 wt% of cloves, 0.65 wt% of fennel, 0.65 wt% of pepper, and 48.36 wt% of water, boil over high heat until the jujubes are fully cooked, and when the moisture evaporates, grind them finely in a blender to make a jujube spread.

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(2) Date butter manufacturing steps

24.38 wt% of jujube spread and 75.62 wt% of butter are mixed to make a pomade, then shaped into a square shape of about 30 cm in width and length to prepare jujube butter as shown in Fig. 4.

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5. Molding process

The molding process is to mix and mold the fresh dough and filling prepared by the above procedure to manufacture a pastry using the five-spice jujube spread according to the present invention, and comprises a material preparation step, a molding and fermentation step, and a baking step as illustrated in the attached Fig. 3, and the procedure is as follows.

(1) Material preparation stage

Prepared by improving 67.07 wt% of raw material, 10.98 wt% of jujube spread, and 21.95 wt% of jujube butter, respectively.

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(2) Forming and fermentation stage

When making the dough, the dough is stored in a -18℃ freezer for more than 12 hours, then transferred to a refrigerator and thawed for more than 8 hours. At this time, when the temperature of the dough reaches 5℃, the shaping process is performed. 67.07 wt% of the dough is rolled out using a rolling pin to become twice the length of the jujube butter for filling, and then 21.95 wt% of the dough is placed on the center of the rolled out dough as shown in Fig. 5, and then both sides of the dough are folded to wrap the jujube butter, rolled out to a thickness of 7 mm, and then folded once into four sections.

Afterwards, turn the dough filled with jujube butter over, fold it once in three sections, and spread it out to 40 cm in width, 60 cm in length, and 4 mm in thickness, and shape it. Then, spread 10.98 wt% of jujube spread on top and roll it up from top to bottom to shape it.

The dough, which is rolled and shaped with the above-mentioned jujube spread, is divided into 6 cm intervals and subjected to secondary fermentation.

(3) Firing stage

When the dough formed in the above forming and fermentation steps is baked in a convention oven with steam at an upper temperature of 180℃ and a lower temperature of 160℃ for 15 minutes, a pastry using the five-spice jujube spread is completed as shown in the attached Fig. 6.

The present invention is not limited to the embodiments described above, and various modifications and changes can 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 (5)

A fresh dough manufacturing process in which 49.08 wt% of T65 wheat flour, 1.66 wt% of fresh yeast, 0.49 wt% of salt, 8.18 wt% of sugar, and 1.64 wt% of powdered milk are mixed, then 4.56 wt% of butter, 9.83 wt% of eggs, 18.02 wt% of water, and 6.54 wt% of jujube fermentation starter are mixed, followed by primary fermentation for 40 minutes in a fermentation room at 27°C and 80% humidity, and then storage in a -18°C freezer for more than 12 hours;
A process for manufacturing a filling, comprising: adding 48.39 wt% of washed jujubes, removing the pits, 0.65 wt% of cinnamon, 0.65 wt% of star anise, 0.65 wt% of cloves, 0.65 wt% of fennel, 0.65 wt% of pepper and 48.36 wt% of water, boiling over high heat until the jujubes are fully cooked, and when the moisture has evaporated, grinding them finely in a blender and mixing 24.38 wt% of prepared jujube spread and 75.62 wt% of butter to make a pomade, and forming it into a square shape measuring 30 cm in width and length to provide jujube butter; and
67.07 wt% of raw dough, 10.98 wt% of jujube spread, and 21.95 wt% of jujube butter are each weighed, and the raw dough is stored in a freezer at -18°C for 12 hours or more during the manufacture of the raw dough, then transferred to a refrigerator and thawed for 8 hours or more. When the temperature of the raw dough reaches 5°C, it is rolled out using a rolling pin, and when it becomes twice as long as the jujube butter, 21.95 wt% of the raw dough is placed in the center of the rolled out raw dough, and then both sides of the raw dough are folded to wrap the jujube butter, and rolled out to a thickness of 7 mm, and folded once in four sections, and then the raw dough filled with the jujube butter is turned the other way, folded once in three sections, and rolled out to a width of 40 cm, a length of 60 cm, and a thickness of 4 mm, and then formed, and then 10.98 wt% of the jujube spread is spread and applied on top, and then rolled up from top to bottom to form, and then the raw dough containing the jujube spread and rolled up is divided into 6 cm intervals, A method for manufacturing pastry using a five-flavored jujube spread, characterized in that it comprises a molding process in which, after fermentation, the molded raw dough is fired in a convection oven at an upper temperature of 180°C and a lower temperature of 160°C for 15 minutes.
delete In the first paragraph,
During the above fresh raw material manufacturing process, the date fermentation starter is
The first fermentation starter manufacturing step is to mix 44.44 wt% of T65 wheat flour, 11.12 wt% of rye flour, and 44.44 wt% of jujube fermentation liquid in a container and ferment and mature for 8 to 18 hours at room temperature of 25℃.
Secondary fermentation starter manufacturing step, in which 30.77 wt% of primary fermentation starter, 30.77 wt% of T65 flour, and 38.46 wt% of jujube fermentation liquid are each placed in a container, stirred, and fermented and matured at room temperature of 25℃ for 8 to 18 hours.
The third fermentation starter manufacturing step is to place 33.33 wt% of the second fermentation starter, 33.33 wt% of T65 flour, and 33.34 wt% of water in a container, stir, and ferment and mature at room temperature of 25℃ for 8 to 18 hours.
A method for manufacturing pastry using a five-flavored jujube spread, characterized in that it is composed of a fourth fermentation starter manufacturing step in which 33.33 wt% of a third fermentation starter, 33.33 wt% of T65 flour, and 33.34 wt% of water are each placed in a container, stirred, and fermented and matured for 24 hours in an environment of 27℃ and 80% humidity.
delete In the third paragraph,
A method for manufacturing pastry using a five-flavored jujube spread, characterized in that the jujube fermentation liquid is made by thoroughly washing the jujubes, removing the pits, chopping 35.29 wt% of the jujubes, adding 5.89 wt% of honey and 58.82 wt% of hot water, grinding in a blender, placing the resulting mixture in a sterilized glass bottle, storing it at a temperature of 30°C, and using it when gas fills the glass bottle and bubbles begin to rise.