KR20030073249A - Fabrication method of fermented bread - Google Patents

Fabrication method of fermented bread Download PDF

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Publication number
KR20030073249A
KR20030073249A KR1020020012717A KR20020012717A KR20030073249A KR 20030073249 A KR20030073249 A KR 20030073249A KR 1020020012717 A KR1020020012717 A KR 1020020012717A KR 20020012717 A KR20020012717 A KR 20020012717A KR 20030073249 A KR20030073249 A KR 20030073249A
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dough
minutes
fermented
bread
folding
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KR1020020012717A
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Korean (ko)
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KR100431493B1 (en
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이명구
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주식회사 파리크라상
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00Batters, dough or mixtures before baking
    • A21D10/002Dough mixes; Baking or bread improvers; Premixes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/264Vegetable proteins
    • A21D2/265Vegetable proteins from cereals, flour, bran
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001Cooling
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Abstract

PURPOSE: A method of producing a yeast-bread product having a smooth mouth feel and flavor peculiar to yeast bread without the deformation of the product caused by contraction is provided. Therefore, the product has excellent appearance and uniform texture. CONSTITUTION: Hard wheat flour, yeast, margarine, sugar, salt, improvers, dry milk, gluten and water are blended in a preset ratio to form dough, the dough is then subjected to settle for 1hr at -20deg.C, added with margarine and spread. Thereafter, the dough is subjected to settle for 1hr at -20deg.C, spread, subjected to settle for 30min at -20deg.C and formed. The formed dough is fermented for 40min in fermentation room at 30deg.C, followed by for 20min at 18deg.C, the fermented dough is frozen for 40min at -38deg.C and then cooked in an oven. The hard wheat flour is high protein hard flour having a protein content of about 13%.

Description

발효빵의 제조 방법{FABRICATION METHOD OF FERMENTED BREAD}Fermented Bread Production Method {FABRICATION METHOD OF FERMENTED BREAD}

본 발명은 빵에 관한 것으로서, 특히 발효빵을 제조하는 방법에 관한 것이다.FIELD OF THE INVENTION The present invention relates to bread, and more particularly to a method of making fermented bread.

통상적으로, 빵은 밀가루 혹은 그외 곡물에 이스트, 소금, 물 등을 가해 반죽을 만든 후 이를 발효시켜 구운 음식을 말한다.Typically, bread refers to food baked by adding yeast, salt, water, or the like to flour or other grains to make dough.

상기 빵은 반죽의 성질, 제법, 형태 등의 차이에 따라 다양하게 분류할 수 있으나, 일반적으로는 요리의 보완 식품 또는 주식으로 사용되는 빵인 식빵(일반 식빵, 바게트, 하드 롤), 설탕이나 유지를 많이 넣어 만든 빵인 과자빵(앙금빵, 크림빵, 스위트 롤, 크라상, 페스트리), 스팀에 찌거나 튀기는 등 만드는 방법이 특이한 빵인 특수빵(러스크, 찜빵, 크로켓, 베이글) 및 각종 부식을 조합한 빵인 조리빵(샌드위치, 피자, 햄버거, 카레빵)으로 나뉜다.The bread can be classified in various ways according to the nature of the dough, recipe, shape, etc., but generally bread (general bread, baguettes, hard rolls), sugar or fats and oils used as a supplement or food of cooking. It is a bread that combines various kinds of breads (rusk, steamed buns, croquettes, bagels), and special breads that have a special method of making breads such as buns, cream buns, sweet rolls, croissants and pastries. It is divided into cooked bread (sandwich, pizza, hamburger, curry bread).

또한, 상기 빵은 발효 유무 및 방법에 따라 발효빵, 무발효빵 및 속성빵(Quick Bread)으로 분류할 수 있는데, 특히 상기 발효빵은 이스트(Yeast)의 포도당에 대한 발효 작용을 이용하여 만드는 빵으로서, 발효시 생성되는 이산화탄소는 반죽을 부풀게 하고, 알코올은 빵의 향기 성분이 된다.In addition, the bread can be classified into fermented bread, non-fermented bread and quick bread according to the presence or absence of fermentation and method, in particular, the fermented bread is a bread made by using the fermentation effect on glucose of yeast (Yeast) As a result, the carbon dioxide produced during fermentation swells the dough and the alcohol becomes the fragrance component of the bread.

한편, 종래의 크라상과 같은 발효빵은 반죽, 냉동 휴지, 접기, 냉동 휴지, 접기, 냉동 휴지, 성형, 급속 냉동 과정 등을 거쳐 냉동 생지를 제조한 후, 이를 점포로 출하하여 상온 해동한 후 발효시키고 오븐에 구워 제조하였다. 즉, 종래의 발효빵은 냉동 생지를 먼저 제조한 후, 점포에서 해동 후 발효시켜 오븐에 구워 제조하였다.On the other hand, fermented bread, such as the conventional croissant prepared frozen dough through dough, freezing tissue, folding, freezing tissue, folding, freezing tissue, molding, rapid freezing, etc., then shipped it to the store to thaw at room temperature and then fermented And baked in an oven to prepare. That is, the conventional fermented bread was prepared by first preparing frozen dough, thawing at a store, and then fermenting it in an oven.

그러나, 상술한 바와 같이 냉동 생지 제조 후에 발효시켜 소성한 종래의 발효빵은 수축으로 인해 제품 변형이 쉽게 일어나며, 부드러운 식감과 발효빵 특유의 풍미가 떨어지는 문제점이 있었다.However, as described above, the conventional fermented bread fermented by firing after production of frozen dough is easily deformed due to shrinkage, and there is a problem in that the soft texture and the peculiar flavor of the fermented bread fall.

상기와 같은 문제점을 해결하기 위하여 본 발명의 목적은 수축으로 인한 제품 변형이 없으면서도 발효빵 특유의 식감과 풍미가 우수한 발효빵의 제조 방법을 제공하는데 있다.In order to solve the above problems, an object of the present invention is to provide a method for producing a fermented bread excellent in texture and flavor unique to fermented bread without product deformation due to shrinkage.

상기와 같은 목적을 달성하기 위하여 본 발명은 발효빵의 제조 방법에 있어서, 강력분, 이스트, 마가린, 설탕, 소금, 개량제, 분유, 글루텐 및 급수를 미리 설정된 비율로 혼합하여 반죽을 형성하는 반죽 과정과; 상기 반죽을 -20℃에서 1시간동안 방치하는 냉동 휴지 과정과; 상기 반죽을 밀어펴기하여 롤인용 마가린을 첨가한 후 접는 1차 접기 과정과; 상기 반죽을 다시 -20℃에서 1시간동안 방치한 후 밀어펴기하여 접는 2차 접기 과정과; 상기 반죽을 다시 -20℃에서 30분동안 방치한 후 밀어펴서 소정 모양으로 성형하는 성형 과정과; 상기 성형된 반죽을 온도 30℃인 발효실에서 40분간 발효시킨 후 온도를 18℃로 낮춰 20분간 발효시키는 발효 과정과; 상기 발효된 반죽을 -38℃ 내외의 냉동실에서 40분간 냉동시키는 급속 냉동 과정과; 상기 급속 냉동된 반죽을 패닝하여 오븐에 넣고 굽는 소성 과정을 포함함을 특징으로 하는 발효빵의 제조 방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing a fermented bread, the dough process of forming a dough by mixing a strong powder, yeast, margarine, sugar, salt, improver, powdered milk, gluten and water in a predetermined ratio; ; A freeze resting process of leaving the dough at -20 ° C for 1 hour; Pushing the dough to add a roll-in margarine, and then folding the first folding process; Leaving the dough again at -20 ° C. for 1 hour and then folding and folding the secondary folding process; Forming the dough into a predetermined shape by leaving the dough again at -20 ° C. for 30 minutes; A fermentation process in which the molded dough is fermented in a fermentation chamber having a temperature of 30 ° C. for 40 minutes and then lowered to 18 ° C. for 20 minutes; A rapid freezing process of freezing the fermented dough for 40 minutes in a freezer room at -38 ° C; It provides a method for producing a fermented bread comprising the baking process of panning the quick-frozen dough into the oven.

도 1은 본 발명의 바람직한 실시예에 따른 발효빵의 제조 방법을 나타낸 흐름도.1 is a flow chart showing a method of manufacturing a fermented bread according to a preferred embodiment of the present invention.

<도면의 주요 부분에 대한 부호의 설명><Explanation of symbols for the main parts of the drawings>

S10 : 반죽 과정 S20 : 냉동 휴지 과정S10: kneading process S20: freezing pause process

S30 : 1차 접기 과정 S40 : 2차 접기 과정S30: first folding process S40: second folding process

S50 : 성형 과정 S60 : 발효 과정S50: molding process S60: fermentation process

S70 : 급속 냉동 과정 S80 : 소성 과정S70: quick freezing process S80: firing process

이하 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다. 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, if it is determined that detailed descriptions of related known functions or configurations may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

도 1은 본 발명의 바람직한 실시예에 따른 발효빵의 제조 방법을 나타낸 흐름도이다. 도 1에 도시된 바와 같이 본 발명의 바람직한 실시예에 따른 발효빵의 제조 방법은 반죽 과정(S10), 냉동 휴지 과정(S20), 1차 접기 과정(S30), 2차 접기 과정(S40), 성형 과정(S50), 발효 과정(S60), 급속 냉동 과정(S70) 및 소성 과정(S80)을 포함한다.1 is a flow chart showing a method of manufacturing a fermented bread according to a preferred embodiment of the present invention. As shown in Figure 1, the method for producing a fermented bread according to a preferred embodiment of the present invention is kneading process (S10), freezing pause process (S20), primary folding process (S30), secondary folding process (S40), Molding process (S50), fermentation process (S60), rapid freezing process (S70) and firing process (S80) is included.

(1) 반죽 과정(S10)(1) kneading process (S10)

상기 반죽 과정(S10)은 강력분, 이스트, 마가린, 설탕, 소금, 개량제, 분유, 글루텐 및 급수를 미리 설정된 비율로 혼합하여 반죽을 형성하는 과정이다.The kneading process (S10) is a process of forming a dough by mixing a strong powder, yeast, margarine, sugar, salt, improver, powdered milk, gluten and water in a predetermined ratio.

상기 반죽 과정의 원료 배합은 강력분의 중량을 100으로 할 때 이스트 1, 마가린 4, 설탕 5, 소금 2, 개량제 1, 분유 3, 급수 63 및 글루텐 1의 상대 중량 비율을 가지도록 조절하는 것이 바람직하다.The mixing of the raw material of the kneading process is preferably adjusted to have a relative weight ratio of yeast 1, margarine 4, sugar 5, salt 2, modifier 1, powdered milk 3, feed water 63 and gluten 1 when the weight of the strong component to 100. .

상기 강력분은 단백질 함량이 11.5 내지 13.0%인 밀가루로서, 본 발명에서는 단백질 함량이 13% 내외인 고단백 강력분을 사용하는 것이 바람직하다.The strong powder is a wheat flour having a protein content of 11.5 to 13.0%, in the present invention, it is preferable to use a high protein strong powder having a protein content of about 13%.

상기 이스트는 효모라고도 불리며, 반죽을 조절하고 숙성시켜 향미를 부여한다. 또한, 상기 이스트는 이산화탄소와 에틸 알콜을 생성시켜 빵의 팽창을 돕고 향을 발달시킨다.The yeast, also called yeast, controls and matures the dough to give flavor. The yeast also produces carbon dioxide and ethyl alcohol to aid in the swelling of bread and to develop flavor.

상기 마가린은 유지의 하나로서, 가소성, 유화성 및 크림성을 개선하는 역할을 한다.The margarine is one of fats and oils, and serves to improve plasticity, emulsification, and creaminess.

상기 설탕은 이스트의 영양 물질이 되며, 껍질색을 진하게 하고, 단맛과 향을 내게 한다.The sugar is a nutritional substance in yeast, darkens the husk color, gives a sweet taste and aroma.

상기 소금은 다른 재료의 맛과 향을 나게 하며, 글루텐을 강화시키고, 발효 속도를 조절한다.The salt flavors and flavors other ingredients, enhances gluten, and controls fermentation rates.

상기 개량제는 이스트 푸드라고도 하며, 물의 경도를 조절하고, 이스트의 활성을 높인다. 상기 개량제로는 산화제, 환원제 및 효소제 등을 사용할 수 있다.The modifier is also known as yeast food, adjusts the hardness of the water, and increases the activity of the yeast. As the improving agent, an oxidizing agent, a reducing agent and an enzyme may be used.

상기 분유는 농축 우유를 분무/건조시켜 가루로 만든 것으로서, 빵의 부피를 증가시키고, 기공과 결을 향상시킨다.The powdered milk is powdered by spraying / drying condensed milk, which increases the bread volume and improves pore and grain.

상기 글루텐은 불용성 단백질이 물과 결합하여 형성되는 물질로서, 점성과 탄력성이 풍부하고 발효시 배출되는 탄산 가스를 보유하는 성질이 있다. 상기 글루텐은 별도로 첨가하지 않더라도 강력분 반죽시 자체적으로 생성되나 추가로 첨가함으로써 본 발명에 의해 제조되는 발효빵에 부피감을 증가시킨다.The gluten is a substance formed by combining insoluble protein with water, and is rich in viscosity and elasticity and has a property of retaining carbon dioxide emitted during fermentation. Although the gluten is not added separately, the gluten is produced by itself when added to the flour, but by adding it additionally increases the sense of volume in the fermented bread produced by the present invention.

상기 급수는 반죽의 되기를 조절하고, 각 원료를 균일하게 분산시키며, 전분을 수화시키고, 팽윤시키는 역할을 한다. 본 발명에 있어서는 강력분 100에 대한 급수의 중량비를, 종래 65 내외에서 63 내외로 줄인다. 이와 같이 급수의 중량비를 줄이게 되면, 반죽이 더욱 부드러워진다. 상기 급수로는 경도가 120 이상 180 ppm 미만인 아경수를 사용하는 것이 바람직하다.The water supply serves to regulate the consistency of the dough, uniformly disperse each raw material, hydrate the starch, and swell. In the present invention, the weight ratio of the water supply to the strong component 100 is reduced from about 65 to about 63. When the weight ratio of the water is reduced in this way, the dough becomes softer. As said water supply, it is preferable to use subhard water whose hardness is 120 or more and less than 180 ppm.

(2) 냉동 휴지 과정(S20)(2) freeze stop process (S20)

상기 냉동 휴지 과정(S20)은 반죽을 -20℃에서 1시간동안 방치하는 과정이다. 이와 같은 냉동 휴지 과정(S20)은 반죽의 글루텐이 다시 재결합하도록 하여 반죽이 탄력을 가질 수 있게 한다.The freezing stop process (S20) is a process of leaving the dough for 1 hour at -20 ℃. Such a freeze rest process (S20) allows the gluten of the dough to recombine again to allow the dough to have elasticity.

(3) 1차 접기 과정(S30)(3) the first folding process (S30)

상기 1차 접기 과정(S30)은 반죽을 밀어펴기하여 롤인용 마가린을 첨가한 후 접는 과정이다. 상기 1차 접기 과정(S30)은 밀대나 롤러로 반죽을 밀어펴기하여 반죽 내의 기공을 고르게 하고, 롤인용 마가린을 첨가한 후 3번 접고 밀어편 후 다시 3번 접기를 수행한다.The primary folding process (S30) is a folding process by adding margarine for roll-in by pushing out the dough. The primary folding process (S30) is to push out the dough with a straw or roller to even the pores in the dough, add the roll-in margarine and then fold three times, and then push the folding three times again.

(4) 2차 접기 과정(S40)(4) Secondary Folding Process (S40)

상기 2차 접기 과정(S40)은 반죽을 다시 -20℃에서 1시간동안 방치한 후 밀어펴기하여 접는 과정이다. 상기 2차 접기 과정(S40)은 1차 접기 과정(S30)을 마친 반죽을 재차 냉동 휴지시킨 후 밀어펴기하고, 3번 접기를 수행한다.The secondary folding process (S40) is a process of folding by folding the dough after leaving for 1 hour at -20 ℃ again. In the second folding process (S40), the dough that has finished the first folding process (S30) is frozen and rested again and then pushed out, and the third folding process is performed.

(5) 성형 과정(S50)(5) forming process (S50)

상기 성형 과정(S50)은 반죽을 다시 -20℃에서 30분동안 방치한 후 밀어펴서 소정 모양으로 성형하는 과정이다. 상기 성형 과정(S50)은 반죽을 30분간 냉동 휴지시킨 후 손이나 정형기 등으로 소정 모양, 예를 들면 크라상 모양으로 형성시키는 과정이다.The molding process (S50) is a process of molding the dough into a predetermined shape after leaving the dough for 30 minutes at -20 ℃ again. The molding process (S50) is a process of forming a predetermined shape, for example, a croissant shape, by hand or a molding machine after freezing and stopping the dough for 30 minutes.

(6) 발효 과정(S60)(6) fermentation process (S60)

상기 발효 과정(S60)은 성형된 반죽을 온도 30℃인 발효실에서 40분간 발효시킨 후 온도를 18℃로 낮춰 20분간 발효시키는 과정이다.The fermentation process (S60) is a process of fermenting the molded dough for 40 minutes in a fermentation chamber having a temperature of 30 ° C. and lowering the temperature to 18 ° C. for 20 minutes.

본 발명의 발효 과정(S80)은 성형된 반죽을 온도 30℃인 발효실에서 40분간 발효시키는 제1 발효 단계와, 상기 제1 발효 단계 후 온도를 18℃로 낮춰 20분간 발효시키는 제2 발효 단계로 이루어진다.The fermentation process (S80) of the present invention is a first fermentation step of fermenting the molded dough in a fermentation chamber at a temperature of 30 ℃ for 40 minutes, and a second fermentation step of lowering the temperature to 18 ℃ after the first fermentation step for 20 minutes Is done.

이와 같이 본 발명의 발효 과정(S80)은 최초 발효 온도와 최종 발효 온도를 달리함으로써, 반죽의 수축 현상을 줄일 뿐만 아니라 이스트에 의한 가스 발생력과 반죽의 가스 보유력이 평형을 이루게 하여 반죽을 더욱 부드럽고 유연하게 한다.Thus, the fermentation process (S80) of the present invention by varying the initial fermentation temperature and the final fermentation temperature, not only reduces the shrinkage phenomenon of the dough, but also to balance the gas generating power and the gas retention power of the dough to make the dough more smooth and flexible Let's do it.

(7) 급속 냉동 과정(S70)(7) Quick freezing process (S70)

상기 급속 냉동 과정(S70)은 발효된 반죽을 -38℃ 내외의 냉동실에서 40분간 냉동시키는 과정이다.The rapid freezing process (S70) is a process of freezing the fermented dough for 40 minutes in the freezing chamber of about -38 ℃.

이와 같은 급속 냉동 과정(S70)은 반죽을 생산한 공장에서 판매처인 점포까지 이송되는 동안 반죽의 변형이나 부패를 방지할 뿐만 아니라, 빵 조직의 수분이 얼어붙을 때 발생할 수 있는 팽창 현상을 최소화하고, 보존 중에 얼음의 결정이 커지지 않게 한다.This rapid freezing process (S70) not only prevents the deformation or decay of the dough during transfer from the factory where the dough is produced to the store, but also minimizes the swelling phenomenon that may occur when moisture in the bread tissue is frozen. Prevents ice crystals from growing during preservation

(8) 소성 과정(S80)(8) Firing Process (S80)

상기 소성 과정(S80)은 급속 냉동된 반죽을 패닝하여 오븐에 넣고 굽는 과정이다. 상기 소성 과정(S80)은 빵을 소비자에게 직접 판매하게 되는 점포에서 행해진다.The firing process (S80) is a process of panning the frozen frozen dough into the oven to bake. The firing process (S80) is carried out at the store to sell bread directly to the consumer.

상기 소성 과정(S80)은 실시예에 따라 다음과 같은 두 가지 방식으로 수행할 수 있다. 첫 번째 방식은 패닝된 반죽을 220℃에서 3초간 스팀을 가한 후 온도를 190℃로 낮추어 10분간 굽는 것이다. 첫 번째 방식은 미리 고온의 스팀으로 예열시켜 줌으로써 빵 내부까지 골고루 구워지며, 소성에 걸리는 시간도 짧다.The firing process (S80) may be performed in the following two ways according to the embodiment. The first method is to steam the panned dough at 220 ° C. for 3 seconds and lower the temperature to 190 ° C. for 10 minutes. The first method is preheating with hot steam in advance to evenly bake inside the bread, the time required for baking is short.

두 번째 방식은 패닝된 반죽을 상온에서 30분간 방치한 후 오븐 온도 190℃에서 10분간 굽는 것이다. 두 번째 방식은 첫 번째 방식에 비해 상온에서 방치하는 시간이 있어 오래 걸리는 반면, 빵의 입자가 뭉치거나 내부에 공간이 발생하는 현상이 줄어든다.The second method is to leave the panned dough at room temperature for 30 minutes and then to bake at 190 ℃ oven temperature for 10 minutes. The second method takes longer to store at room temperature than the first method, while reducing the aggregates of bread particles and the occurrence of space inside.

<실시예><Example>

13%의 단백질 함량을 가진 강력분 100, 이스트 1, 마가린 4, 설탕 5, 소금 2, 개량제 1, 분유 3, 급수 63 및 글루텐 1을 혼합하여 반죽을 형성하였다. 상기 반죽을 -20℃에서 1시간동안 방치한 후, 밀대로 밀어펴기하고 롤인용 마가린을 첨가한 후 3번 접고 밀어편 후 다시 3번 접기를 수행하였다.Dough was formed by mixing 100 grams of strong powder 100, yeast 1, margarine 4, sugar 5, salt 2, modifier 1, milk powder 3, feed water 63 and gluten 1 with a protein content of 13%. After the dough was left at -20 ° C. for 1 hour, the dough was pushed out with a squeezer, margarine for roll-in was added, and then folded three times.

이어, 상기 반죽을 다시 -20℃에서 1시간동안 방치한 후 밀어펴기하고 3번 접기를 수행하였고, 다시 -20℃에서 30분동안 방치한 후 밀어펴서 크라상 모양으로 성형하였다.Subsequently, the dough was left again at -20 ° C. for 1 hour and then pushed out and folded three times. Then, the dough was left at -20 ° C. for 30 minutes and then pushed out to form a croissant shape.

이어, 성형된 반죽을 온도 30℃, 상대습도 75%인 발효실에서 40분간 발효시킨 후 온도를 18℃로 낮춰 20분간 발효시켰으며, 발효된 반죽을 -38℃의 냉동실에서 40분간 급속 냉동시킨 후 냉동 보관하여 점포로 출하하였다.Subsequently, the molded dough was fermented for 40 minutes in a fermentation chamber having a temperature of 30 ° C. and a relative humidity of 75%, and then lowered to 18 ° C. for 20 minutes. The fermented dough was rapidly frozen for 40 minutes in a freezer of -38 ° C. It was stored frozen and shipped to the store.

점포에서는 냉동된 반죽을 패닝한 후, 220℃에서 3초간 스팀을 가한 후 오븐에 넣고 온도를 190℃로 낮추어 10분간 굽워 발효빵을 완성하였다.At the store, the frozen dough was panned, steamed at 220 ° C. for 3 seconds, placed in an oven, lowered to 190 ° C. and baked for 10 minutes to complete the fermented bread.

상술한 바와 같이 본 발명의 실시예에 따른 발효빵의 제조 방법은 반죽을 미리 발효시킨 후 급속 냉동하고, 냉동 보관된 생지를 바로 소성하여 발효빵을 생산함으로써, 소성후 수축하거나 부스러지는 등의 제품 변형이 없어 외관 상태가 우수한 발효빵을 제공하는 효과가 있다.As described above, the method for producing a fermented bread according to an embodiment of the present invention is a product such as shrinkage or crumbs after firing by producing a fermented bread by rapidly fermenting the dough in advance and rapidly freezing and immediately baking frozen dough. It is effective in providing fermented bread having excellent appearance without deformation.

또한, 본 발명의 실시예에 따른 발효빵의 제조 방법은 제품 내부가 뭉치거나 공간이 형성됨이 없이 균일한 조직을 유지할 뿐만 아니라 발효 효율이 높아, 식감이 부드럽고 풍미가 우수한 발효빵을 제공하는 효과가 있다.In addition, the method of manufacturing a fermented bread according to an embodiment of the present invention not only maintains a uniform structure without agglomerating or forming a space inside the product, but also has a high fermentation efficiency, thereby providing a fermented bread having a smooth texture and excellent flavor. have.

Claims (5)

발효빵의 제조 방법에 있어서,In the manufacturing method of the fermented bread, 강력분, 이스트, 마가린, 설탕, 소금, 개량제, 분유, 글루텐 및 급수를 미리 설정된 비율로 혼합하여 반죽을 형성하는 반죽 과정과;A kneading process of forming a dough by mixing strong powder, yeast, margarine, sugar, salt, improver, powdered milk, gluten and water in a preset ratio; 상기 반죽을 -20℃에서 1시간동안 방치하는 냉동 휴지 과정과;A freeze resting process of leaving the dough at -20 ° C for 1 hour; 상기 반죽을 밀어펴기하여 롤인용 마가린을 첨가한 후 접는 1차 접기 과정과;Pushing the dough to add a roll-in margarine, and then folding the first folding process; 상기 반죽을 다시 -20℃에서 1시간동안 방치한 후 밀어펴기하여 접는 2차 접기 과정과;Leaving the dough again at -20 ° C. for 1 hour and then folding and folding the secondary folding process; 상기 반죽을 다시 -20℃에서 30분동안 방치한 후 밀어펴서 소정 모양으로 성형하는 성형 과정과;Forming the dough into a predetermined shape by leaving the dough again at -20 ° C. for 30 minutes; 상기 성형된 반죽을 온도 30℃인 발효실에서 40분간 발효시킨 후 온도를 18℃로 낮춰 20분간 발효시키는 발효 과정과;A fermentation process in which the molded dough is fermented in a fermentation chamber having a temperature of 30 ° C. for 40 minutes and then lowered to 18 ° C. for 20 minutes; 상기 발효된 반죽을 -38℃ 내외의 냉동실에서 40분간 냉동시키는 급속 냉동 과정과;A rapid freezing process of freezing the fermented dough for 40 minutes in a freezer room at -38 ° C; 상기 급속 냉동된 반죽을 패닝하여 오븐에 넣고 굽는 소성 과정을 포함함을 특징으로 하는 발효빵의 제조 방법.Method for producing a fermented bread, characterized in that it comprises a baking process for panning the quick-frozen dough into the oven. 제 1항에 있어서,The method of claim 1, 상기 반죽 과정의 원료 배합은 강력분의 중량을 100으로 할 때 이스트 1, 마가린 4, 설탕 5, 소금 2, 개량제 1, 분유 3, 급수 63 및 글루텐 1의 상대 중량 비율을 가지도록 조절함을 특징으로 하는 발효빵의 제조 방법.The mixing of the raw material of the kneading process is characterized in that when the weight of the strong powder to 100 has a relative weight ratio of yeast 1, margarine 4, sugar 5, salt 2, modifier 1, milk powder 3, water supply 63 and gluten 1 Fermented bread production method. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2, 상기 반죽 과정의 강력분은 단백질 함량이 13% 내외인 고단백 강력분을 사용함을 특징으로 하는 발효빵의 제조 방법.The strong ingredient of the kneading process is a method for producing a fermented bread, characterized in that the use of high protein strength of about 13% protein content. 제 1항에 있어서,The method of claim 1, 상기 소성 과정은 패닝된 반죽을 220℃에서 3초간 스팀을 가한 후 온도를 190℃로 낮추어 10분간 굽는 것임을 특징으로 하는 발효빵의 제조 방법.The firing process is a method of producing a fermented bread, characterized in that to bake the panned dough for 10 minutes by applying steam for 3 seconds at 220 ℃ to lower the temperature to 190 ℃. 제 1항에 있어서,The method of claim 1, 상기 소성 과정은 패닝된 반죽을 상온에서 30분간 방치한 후 오븐 온도 190℃에서 10분간 굽는 것임을 특징으로 하는 발효빵의 제조 방법.The firing process is a method for producing a fermented bread, characterized in that to bake the panned dough at room temperature for 30 minutes and then baked at 190 ℃ oven temperature for 10 minutes.
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Publication number Priority date Publication date Assignee Title
KR100431494B1 (en) * 2002-03-20 2004-05-14 주식회사 파리크라상 Fabrication method of baguette bread
KR20030094986A (en) * 2002-06-11 2003-12-18 주식회사 파리크라상 Fabrication method of yeast doughnut
KR101290871B1 (en) * 2011-03-22 2013-07-29 주식회사 신세계에스브이엔 Method of making baguette bread including six times of fermentation process
KR101340596B1 (en) * 2011-12-27 2013-12-12 주식회사 삼립식품 Method for preparing Fermented and Frozen Dough for Pizza
KR102321161B1 (en) * 2020-07-10 2021-11-03 주식회사 에스피씨삼립 Method of producing a dough for a bread, method of producing a bread by employing the same, and a bread produced by the same

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