KR19990059370A - Bread and its manufacturing method - Google Patents

Abstract

The present invention relates to a confectionery bread and a method for manufacturing the same, comprising a strong powder, sugar, eggs, powdered milk, fats and fats, frozen yeast, and an improvement agent in a primary resultant obtained by mixing strong powder, raw yeast, sugar, powdered milk, salt, and water. After mixing, mixing and fermenting the salt and water to obtain a second result, the second result is formed, thawed and fired by firing the third result packaged with vinyl. As described above, the present invention is a process of freezing by adding a liquid seed process to lower the acidity, which has an effect of extending the shelf life, and improves the fermentation aroma and improves the soft texture and flavor.

Description

Bread and its manufacturing method

The present invention relates to a confectionery bread and a method for manufacturing the same, which is prepared through a process of freezing by adding a liquid seeding process to reduce acidity of the product to extend the shelf life and to improve the fermentation aroma so that a softer texture and flavor The present invention relates to a confectionery bread and a method for producing the same.

In general, bread is a food that is baked, steamed, kneaded, fermented by adding various raw materials to flour, and there are various kinds of bread depending on the added raw materials and manufacturing method. In the manufacture of bread, wheat flour, yeast, water, salt, etc. are used as main raw materials. Sugar, fats, eggs, powdered milk, etc. are used as quasi main raw materials, and oxidizing agents, enzymes, emulsifiers, etc. are used as dough improving agents.

Conventionally, there is a method of manufacturing a general bread, a direct method and a medium seed method. The direct method is a baking method in which all the ingredients are put into a mixer and mixed at one time. It is a method of making bread through two stages, Zhongjong and Jongjong, to improve. This is a method of performing the mixing process twice with the first formulation and the later formulation.

The product by the middle seed method has an advantage that the yeast odor is reduced compared to the direct method, but has a problem that the pH is relatively high. Accordingly, there has been provided a freezing method for producing a product by freezing the blended dough.

However, the product manufactured by the conventional freezing method as described above has a problem that the activity of yeast decreases due to the refrigerating process and thus the fermentation power is reduced, resulting in insufficient fermentation aroma of the finished product and lack of mechanical resistance, thereby lowering texture and flavor. have.

Therefore, the present invention has been made in view of the above problems, the object of the present invention is to improve the flavor of the product by improving the fermentation aroma by activating the yeast and to enhance the mechanical resistance by strengthening the freezing resistance through multiple fermentation It is to provide a confectionery bread and a method of manufacturing the same to improve and increase the softening of the product.

In order to achieve the above object, the present invention is to improve the quality of the product by providing a confectionery bread having a liquid species, main species, molding, freezing, and a manufacturing method thereof.

That is, in the present invention, 0.45% by weight of raw yeast was dissolved in 25% by weight of water, and 3% by weight of sugar, 0.75% by weight of milk powder, 0.3% by weight of salt were added thereto, and 30% by weight of strong powder was slowly added thereto, followed by mixing at low speed for 5 minutes. A first step (liquid species) of fermentation at a temperature of 25 ° C. for 5 hours and then fermentation at a temperature of 3 ° C. for 3 hours or more;

70 wt% of strong components, 17 wt% of sugar, 14 wt% of milk powder, 2 wt% of milk powder, 12 wt% of milk powder, 5.5 wt% of freezing yeast, 1 wt% of modifier, 0.9 wt% of water Secondary process (main process) which mix | blends 4.5 weight% at the temperature of 22-23 degreeC, mixes, and has 15-35 minutes of floor time and 15-20 minutes of bench time;

A third step (molding freezing step) of molding the resultant of the second step, rapidly freezing for 25 minutes at a temperature of −40 ° C., and packing with vinyl;

A fourth step (thawing step) of thawing the resultant of the third step;

It provides a method for producing a pastry bread comprising a firing step of firing the resultant of the fourth step at a temperature of up to 220 ℃, at least 180 ℃ 10 minutes.

In addition, the present invention through the above production method, the first resultant fermented by mixing 30% by weight of strong powder, 0.45% by weight of yeast, 3% by weight of sugar, 0.75% by weight of milk powder, 0.3% by weight of salt, 25% by weight of water;

In the first result, 70% by weight of strong components, 17% by weight of sugar, 14% by weight of eggs, 2% by weight of milk powder, 12% by weight of fats and oils, 5.5% by weight of freezing yeast, 1% by weight of modifier, 0.9% by weight of water, 4.5 Secondary results of blending, mixing and fermenting wt%;

A third resultant formed by molding the second resultant, rapidly frozen, and wrapped with vinyl;

It provides a confectionery bread, characterized in that produced by thawing and firing the resultant of the third process.

Accordingly, the present invention is to create a frozen dough using the liquid species, so that compared to the conventional frozen dough to improve the flavor of fermentation, freezing resistance is enhanced and has a soft flavor.

Hereinafter, the preferred embodiment of the present invention will be described in detail.

(Example)

The present invention consists of the following step process.

1st process (liquid species process)

The first step is made of the following material.

30 minutes by weight

Saint East 0.45 "

Sugar 3 "

Powdered Milk 0.75 "

Salt 0.3 "

Water 25 "

In the first step, the liquid seed process first dissolves 0.45% by weight of fresh yeast in 25% by weight of water, and then mixes 3% by weight of sugar, 0.75% by weight, and 0.3% by weight of salt. Then slowly add 30% by weight of strong ingredients and mix for 5 minutes at low speed. The liquid temperature is maintained at 25 ± 1 ℃. After 5 hours of fermentation in a fermentation chamber at a temperature of 25 ° C., fermentation is performed for 3 hours or more at a temperature of 3 ° C.

2nd process (main process)

The second step is performed by mixing the following materials with the resultant of the first step.

Strong 70% by weight

Sugar 17 "

Egg 14 "

Powdered Milk 2 "

Keep 12 "

Refrigeration yeast 5.5 "

Improver 1 "

Salt 0.9 "

Watering 4.5 "

The second step, the main step, 70% by weight of the strong component, 17% by weight of sugar, 14% by weight of eggs, 2% by weight of milk powder, 12% by weight of fats and fats, and 5.5% of refrigerated yeast, which does not die upon freezing. %, 1% by weight modifier, 0.9% by weight of salt and 4.5% by weight of water are blended and mixed at a temperature of 22 to 23 ° C and have a floor time of 15 to 35 minutes and a bench time of 15 to 20 minutes.

The mixing may be exemplified by performing 3 minutes at low speed, 3 minutes at high speed, then 3 minutes at low speed and 4-5 minutes at high speed.

3rd process (molding refrigeration process)

The resultant of the second step is molded and rapidly frozen for 25 minutes at a temperature of −40 ° C. and packaged with vinyl.

4th process (thawing process)

The resultant of the third process is thawed. At this time, there are two methods for 2 hours at 26 ℃ temperature or 1 hour at room temperature after thawing 12 hours at 5 ℃ temperature.

This thawing is the release of the frozen product from the manufacturer to a general store and thawing at the general store.

5th process (firing process)

The resulting product of the fourth step is fired at a temperature of 220 ° C. for a maximum of 180 ° C. for 10 minutes to complete a product.

As described above, the present invention is a process of freezing by adding a liquid seed process to lower the acidity, which has an effect of extending the shelf life, improves the fermentation aroma, and improves the soft texture and flavor.

Claims (5)

Primary resultant fermented by mixing 30% by weight of strong powder, 0.45% by weight of yeast, 3% by weight of sugar, 0.75% by weight of powdered milk, 0.3% by weight of salt, and 25% by weight of water; In the first result, 70% by weight of strong components, 17% by weight of sugar, 14% by weight of eggs, 2% by weight of milk powder, 12% by weight of fats and oils, 5.5% by weight of freezing yeast, 1% by weight of modifier, 0.9% by weight of water, 4.5 Secondary results of blending, mixing and fermenting wt%; A third resultant formed by molding the second resultant, rapidly frozen, and wrapped with vinyl; Confectionery bread, characterized in that prepared by thawing and firing the resultant of the third process. Dissolve 0.45 wt% of fresh yeast in 25 wt% of water, add 3 wt% of sugar, 0.75 wt% of milk powder, and 0.3 wt% of salt, and slowly add 30 wt% of strong powder, mix at low speed for 5 minutes, and mix at 25 ℃. A first step (liquid species step) of fermenting at least 3 hours at a temperature of 3 ° C. after fermentation for 5 hours; 70 wt% of strong components, 17 wt% of sugar, 14 wt% of milk powder, 2 wt% of milk powder, 12 wt% of milk powder, 5.5 wt% of freezing yeast, 1 wt% of modifier, 0.9 wt% of water Secondary process (main process) which mix | blends 4.5 weight% at the temperature of 22-23 degreeC, mixes, and has 15-35 minutes of floor time and 15-20 minutes of bench time; A third step (molding freezing step) of molding the resultant of the second step, rapidly freezing for 25 minutes at a temperature of −40 ° C., and packing with vinyl; A fourth step (thawing step) of thawing the resultant of the third step; And a fifth step (firing step) of firing the resultant product of the fourth step at a temperature of up to 220 ° C. and at least 180 ° C. for 10 minutes. The method of claim 1, wherein the mixing of the second step is performed for 3 minutes at low speed, 3 minutes at high speed, then 3 minutes at low speed, and 4 to 5 minutes at high speed. The method of claim 2, wherein the fourth step (defrosting step) is performed for 2 hours at a temperature of 26 ℃. The method according to claim 2, wherein the fourth step (thawing step) is performed for 1 hour at room temperature after thawing at a temperature of 5 ° C. for 12 hours.