KR20110006951A

KR20110006951A - A method for non-fermentation baking

Info

Publication number: KR20110006951A
Application number: KR1020090064597A
Authority: KR
Inventors: 노일한
Original assignee: 노일한
Priority date: 2009-07-15
Filing date: 2009-07-15
Publication date: 2011-01-21

Abstract

The present invention relates to a baking method, in particular, the manufacturer is the toughest in the store handling frozen dough by allowing the expectation to obtain in the normal fermentation process during the process of baking in the oven without going through a separate fermentation process We will develop "free fermented bread (non-heated foods before freezing)" that can handle bakery only by "thawing" and "firing" processes without going through the "fermentation" process. The present invention relates to a non-fermented bakery method having various effects such as stabilization of bakery quality, shortening of manufacturing time, easy handling of non-technical bakers, and reduced investment cost by not installing fermenter.

Description

A method for non-fermentation baking

The present invention relates to a baking method, and more particularly, to a non-fermented baking method for satisfying the expectations to be obtained in a conventional fermentation process during baking in an oven without a separate fermentation process.

In general, with the development of modern society and the industrialization of the baking field in accordance with the change of dietary life, the change to the mass production system has been continuously developed by the development of various technologies and raw materials.

The industrialization of bakery has been made possible by the development of raw materials such as yeast and bakery improver, so that large-scale production is possible by the rapid method. Food consumption tends to pursue both nutritional aspects in the 1980s, functional aspects in the 1990s, functional aspects in the 1990s, and health-oriented and convenience-oriented aspects in 2000. We believe that a change in trend (TREND) to a social and environmental aspect will occur.

In the modern society, health and convenience are important in terms of adaptation to the social environment, while in the bakery shop, a variety of health-oriented products are supplied, but in the convenience aspect, baking is not so. I can.

The basic ingredients of bread are flour, salt, water and yeast. Baking with the addition of eggs, sugar, butter, milk, etc. adds a variety of flavors and flavors. The market of the bakery industry is divided into the bakery franchise (window bakery), the bakery (in store bakery) in a large mart, and the large-scale mass production company, but recently, in the convenience store (CVS) Cafe-type bakeries such as instant bakery sales and bakery sales at coffee shops are on the rise.

In terms of quality, such as a cafe-type bakery and a convenience store, there are many problems with the product. The root cause of this problem is that the shopkeeper and working part-timer who did not acquire the bakery skills did not acquire the correct skills, and this is due to the dependence on the manual.

As a result of conducting a store visit and shopkeeper survey to identify the cause of such quality problems, the most difficult process for bakers does not follow the "fermentation" process correctly.

In general, "fermentation" is the most important process to determine the quality (baking size, taste, appearance) of the "temperature, humidity and time" is important, especially the fermentation process is a product-specific characteristics ( As it is the most important and technical process in the bakery area that needs to be responsive depending on the type, size, machine equipment, and product condition, it is quite difficult for a non-expert who does not have specialized skills to manufacture a manual. It's a difficult process.

In general, bakery can be divided into bakery of the factory form using "immediate scratch" and bakery using the "frozen dough", which is pre-molded, and only the products using "frozen dough" will be described here.

What is frozen dough? Wheat flour, water, salt, yeast, etc., which basically contains various ingredients such as improver, sugar, milk, butter, etc., and has various forms of flour in consideration of various nutritional, functional and symbolic aspects. Refers to a lump of form If it is frozen below -38 ℃ and supplied to the sales place, the sales place (store) is most efficiently used at stores that complete baking through processes such as "thawing", "fermentation" and "firing". It is a baking dough that is in good condition to handle.

Therefore, in the franchise industry, frozen dough is manufactured in the form of frozen dough at the headquarters factory and supplied to the store. The store goes through a process that takes a certain amount of time, labor, and technology. It is a common situation to operate. These bakery shops are professional bakery shops with daily sales of more than 500,000 won. Of course, they have to operate with acquiring certain skills, time, and financial investment to improve the quality and quality of baking. However, in addition to these specialized bakery shops, operators and part-time workers, such as cafe-style bakeries and convenience stores that handle the bakery by allocating parts to various products, are difficult to allocate the time and investment to acquire these expertise. Judging.

In this way, stores that deal with complex products other than specialty bakery shops (cafe bakeries, convenience stores, etc.) that want to handle frozen dough baking using ovens are difficult to invest in time to acquire skills and comply with the baking process using frozen dough. As it takes a long time for the city, a lot of labor and time investment must be followed, while sales or effects are not reflected enough to satisfy the mind of the operator. In this way, the handling of frozen dough is alienated in terms of efficiency and convenience in the position of the handling person, and this inefficient operation is reflected in the product handled in the actual store, so that the fermentation phenomenon (while the product sits down), Or, it is not fermenting (formerly smaller than the original size), which leads to consumer dissatisfaction with quality, lowering purchasing power, resulting in a vicious cycle of sluggish sales and inventory, which reduces store operator's willpower and It is leading to consumer complaints.

An object of the present invention for solving the above problems relates to a baking method, in particular, to ensure that the expectation to be obtained in the conventional fermentation process is satisfied during the baking process in the oven without a separate fermentation process To provide a method of fermentation baking.

Features of the non-fermented baking method according to the present invention for achieving the above object, in the baking method of bread, 38.48% by weight of strong powder, 12.82% by weight of modified starch (tapioca T), alpha powder (tapioca 102) 5.13 wt%, salt 0.62 wt%, sugar 6.92 wt%, butter 1.92 wt%, milk wheat 3.08 wt%, egg 2.56 wt%, water 24.37 wt%, 1.03 wt% improver, yeast 2.56 A dough material preparation step of preparing a weight%, and 0.51 weight% of trehalose; While maintaining the temperature of 18 ℃ ~ 20 ℃ put all the ingredients except the fat in the dough prepared in the above step into the kneader, kneading a low speed 2 minutes, then kneading high speed 5 minutes to complete the primary dough, and then maintained in the primary dough A kneading step of putting the dough into a kneader and then kneading the high speed 8 minutes to complete the second dough; A aging step of aging for a predetermined time in a low temperature room maintaining the temperature of 18 ℃; After the dough matured through the aging step is divided into a predetermined amount, it is molded and subjected to the first fermentation process for about 40 minutes in an environment having a temperature of 35 ° C. and a humidity of 75 to 80%. Molding storage step of freezing in the quenching chamber below ℃; And thawing the frozen product stored in the above step by thawing until the product frozen at room temperature equals to room temperature and baking the same at a temperature of 180 ° C. to 230 ° C. for 10 to 16 minutes. The thawed product is inflated moderately, and the rich, soft and mellow taste of the product is further increased.

Other characteristics of the non-fermented baking method according to the present invention for achieving the above object, 31.14% by weight of strong powder, 13.35% by weight modified starch (tapioca T), alpha powder (tapioca) in the pastry-like baking method 102) 3.34 wt%, salt 0.56 wt%, sugar 2.78 wt%, butter 2.00 wt%, milk wheat 0.89 wt%, egg 4.45 wt%, water 22.24 wt%, modifier 0.44 wt%, A dough material preparation step of preparing 0.89 wt% yeast, 0.28 wt% trehalose, and 17.64 wt% paimagarine; While maintaining the temperature of 18 ℃ ~ 20 ℃ put all the ingredients except the fat in the dough prepared in the above step into the kneader, kneading a low speed 2 minutes, then kneading high speed 5 minutes to complete the first dough, the fat was removed from the primary dough A kneading step of putting the dough into a kneader and then kneading the high speed 8 minutes to complete the second dough; A aging step of aging for a predetermined time in a low temperature room maintaining the temperature of 18 ℃; Molding storage step of dividing the dough matured by the aging step into a predetermined amount and then molding and freezing it in a quenching room below -35 ℃; And thawing the frozen product stored in the above step by thawing until the product frozen at room temperature is equal to room temperature, and then baking the baked product for 10 to 16 minutes at a temperature of 180 ° C. to 230 ° C. The thawed product is adequately inflated to further increase the rich, soft and drunken taste of the product.

As expected effects due to the above-described features of the present invention, a store that handles baking only with a "thawing" and "firing" process without going through a "fermentation" process, which is a process that is the most demanding in a store handling frozen dough. Since the development of non-fermented breads (breads and pastries), it has various effects such as stabilization of bakery quality, shortening of manufacturing time, easy handling of non-technical bakers, and reduced investment cost by not installing fermenter. .

The above object and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention described below by those skilled in the art.

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

First, as an example for explaining the non-fermented baking method according to the present invention will be described taking the bread and pastry as an example.

[First Embodiment]

Breads according to the fermentation-free baking method according to the present invention described in the first embodiment is 38.48% by weight strong, 12.82% by weight modified starch (tapioca T), 5.13% by weight alpha alpha (tapioca 102), 0.62 weight of salt %, Sugar 6.92% by weight, butter 1.92% by weight, milk wheat 3.08% by weight, eggs 2.56% by weight, water 24.37% by weight, 1.03% by weight modifier, 2.56% by weight yeast, and 0.51% by weight trehalose Prepare%

Put all the ingredients except fats in the dough into the kneader as described above, kneading at low speed for 2 minutes, and then kneading at high speed for 5 minutes to complete the first dough, and then putting oils that were excluded from the first kneading machine into the kneading machine and then kneading at low speed for 3 minutes. Knead for 8 minutes to complete the second dough.

At this time, the temperature of the kneading process should maintain a temperature of 18 ℃ ~ 20 ℃.

After that, it is stored and molded in a low temperature room maintaining the temperature of 18 ℃.

Looking at the molding process briefly, after dividing the dough, the second dough is completed by 60g, each divided dough is molded into a certain shape through the rounding and filled with fine grains 40g and penned to the body.

When the molding process as described above is finished in the environment having a temperature of 35 ° C. and a humidity of 75 to 80%, after the first fermentation process for about 40 minutes, the product is frozen in a quenching room below -35 ° C. In addition, the problem of freshness deterioration caused by the distribution process is solved.

As described above, the frozen product is supplied to the bakery side operated by an operator who has not acquired a convenience store or other specialized skills as described above, and the bakery side is frozen at room temperature to supply bread to the consumer. It is baked after thawing until it is the same.

In the present invention, at the same time to obtain the expectation obtained in the existing fermentation process in the baking process without a separate fermentation process, after applying the egg water to the thawed product before firing in the oven and sprinkle 0.2g of black sesame and decorate 180 When baked for 10 to 16 minutes at a temperature between ℃ and 230 ° C, the product is moderately inflated during the firing process, further enriching the product's rich, tender and mellow taste.

Table 1 summarizes the dough ingredients of the bread according to the non-fermented baking method according to the present invention described in the first embodiment.

Second Embodiment

Pastry according to the non-fermented baking method according to the present invention described in the second embodiment is 31.14% by weight strong, 13.35% by weight modified starch (tapioca T), 3.34% by weight alpha alpha (tapioca 102), 0.56 salt Wt.%, Sugar 2.78%, Butter 2.00%, Milk Wheat 0.89%, Egg 4.45%, Water 22.24%, Modifier 0.44%, Yeast 0.89%, Trehalose 0.28% %, And 17.64% by weight of pimaggarin.

Put all the ingredients except the fat in the dough into the kneader as described above, kneading at low speed for 2 minutes, and then kneading at high speed for 5 minutes to complete the first dough, and then putting the oil which was excluded from the kneading machine into the kneader at low speed for 3 minutes after kneading Knead for 8 minutes to complete the second dough.

Looking at the molding process briefly, the dough is divided into 30kg by the second dough is finished by rolling each divided dough to 16㎜ to be stored in the refrigerator for a certain time, which was rolled to 16㎜ that has been aged for a certain time After rolling the dough 2 times to 8 mm, 8 mm and 450 g of pimargarine (or butter) are rolled up and rolled three times three times, and then pushed to a thickness of 2.8 mm, and cut into a certain size.

After the molding process as described above is frozen in a quenching chamber below -35 ℃, to solve the problem of freshness deterioration that will occur in the distribution process.

In the present invention, at the same time to obtain the expectation obtained in the existing fermentation process in the baking process without a separate fermentation process, after applying the egg water to the thawed product before firing in the oven and sprinkle 0.2g of black sesame and decorate 180 When baked for 10 to 16 minutes at a temperature of ℃ ~ 230 ℃, the product is moderately swollen during the firing process, the rich, soft and mellow taste of the product is further increased.

Table 2 summarizes the pastry ingredients of the pastry according to the non-fermented baking method according to the present invention described in the second embodiment.

Although the invention has been described in connection with specific embodiments in the above description, those skilled in the art that various modifications and changes can be made without departing from the spirit and scope of the invention as indicated by the claims. Anyone can easily know.

Claims

Total weight including 38.48% by weight of strong powder, 12.82% by weight of modified starch (Tapioca T), 5.13% by weight of alpha powder (Tapioka 102), 1.03% by weight modifier, 2.56% by weight yeast, and other baking additives The frozen dough is finished through a dough and molding process after adjusting 100% to bake (bak) the bread using the frozen dough to proceed to the firing process without the fermentation process.

In the baking method of bread,

38.48 wt% of strong powder, 12.82 wt% of modified starch (tapioca T), 5.13 wt% of alpha powder (tapioca 102), 0.62 wt% of salt, 6.92 wt% of sugar, 1.92 wt% of butter, 3.08 wt% of milk wheat A dough material preparation step of preparing%, 2.56% by weight of egg, 24.37% by weight of water, 1.03% by weight of modifier, 2.56% by weight of yeast, and 0.51% by weight of trehalose;

While maintaining the temperature of 18 ℃ ~ 20 ℃ put all the ingredients except the fat in the dough prepared in the above step into the kneader, kneading a low speed 2 minutes, then kneading high speed 5 minutes to complete the primary dough, and then maintained in the primary dough A kneading step of putting the dough into a kneader and then kneading the high speed 8 minutes to complete the second dough;

A aging step of aging for a predetermined time in a low temperature room maintaining the temperature of 18 ℃;

After the dough is matured through the aging step, the dough is divided into a predetermined amount, and then molded and then subjected to the primary fermentation process for about 40 minutes in an environment having a temperature of 35 ° C. and a humidity of 75 to 80%. Molding storage step of freezing in the quenching chamber below ℃; And

Defrosting the frozen product stored in the above step by thawing until the product frozen at room temperature until the same as the room temperature and then baked and baked for 10-16 minutes at a temperature of 180 ℃ ~ 230 ℃ thawing during the baking process A non-fermented baking method, characterized in that the product is moderately inflated to further increase the rich, soft and mellow taste of the product.

In the baking method of pastries,

31.14% by weight strong powder, 13.35% by weight modified starch (tapioca T), 3.34% by weight alpha alpha (tapioca 102), 0.56% by weight salt, 2.78% by weight sugar, 2.00% by weight butter, 0.89% milk wheat A dough material preparation step of preparing%, 4.45% by weight of egg, 22.24% by weight of water, 0.44% by weight of modifying agent, 0.89% by weight of yeast, 0.28% by weight of trehalose, and 17.64% by weight of pymaggarine;

While maintaining the temperature of 18 ℃ ~ 20 ℃ put all the ingredients except the fat in the dough prepared in the above step into the kneader, kneading a low speed 2 minutes, then kneading high speed 5 minutes to complete the first dough, the fat was removed from the primary dough A kneading step of putting the dough into a kneader and then kneading the high speed 8 minutes to complete the second dough;

Aging step of aging for a predetermined time in a low temperature room maintaining the temperature of 18 ℃;

Molding storage step of dividing the dough matured by the aging step into a predetermined amount and then molding and freezing it in a quenching room below -35 ℃; And

During the firing process including the thawing firing step, the frozen product stored in the above step was thawed until the corresponding product frozen at room temperature became the same as the room temperature, followed by baking for 10 to 16 minutes at a temperature of 180 ° C. to 230 ° C. A non-fermented baking method, characterized in that the thawed product is adequately inflated to further increase the rich, soft, and mellow taste of the product.