KR20160016152A - Stick bread and the manufacturing method - Google Patents

Stick bread and the manufacturing method Download PDF

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KR20160016152A
KR20160016152A KR1020140099706A KR20140099706A KR20160016152A KR 20160016152 A KR20160016152 A KR 20160016152A KR 1020140099706 A KR1020140099706 A KR 1020140099706A KR 20140099706 A KR20140099706 A KR 20140099706A KR 20160016152 A KR20160016152 A KR 20160016152A
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bread
stick
minutes
fermentation
dough
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KR1020140099706A
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Korean (ko)
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KR101686708B1 (en
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김봉수
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김봉수
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Abstract

The present invention provides stick bread (200) and a method for making the same, wherein the stick bread is obtained through the following steps: (a) mixing and kneading suitable amounts of hard wheat flour, water, salt, and yeast, and placing the resultant dough in a first fermentation container, followed by primary fermentation for 20-30 minutes; (b) dividing the primary dough into 2 kg parts, coating the entire external circumferential surface of the divided dough with olive oil, placing the resultant dough in a secondary molding container (100) with a predetermined size, and performing secondary molding and fermentation for 30-40 minutes while the upper surface of the dough is pressed by an iron plate (120) to have a uniform thickness; (c) placing the dough, which has completed the secondary fermentation, in an oven of which the upper fire temperature and lower fire temperature are 200°C, followed by primary baking for 30-40 minutes; (d) dividing the primarily baked bread material into two equal parts, finely cutting the bread material into fine fragments with a predetermined thickness and width, and putting a stick (140) into one side of each fine fragment; and (e) coating various sauces, such as garlic or sugar sauce, on both cut surfaces of each fine fragment having the stick put therein, followed by secondary baking in an oven at 180°C for 10 minutes. Therefore, the size of the bread can be made uniform and the chewy taste of the bread can be produced.

Description

스틱 빵 및 그 제조방법{STICK BREAD AND THE MANUFACTURING METHOD}BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a stick bread,

본 발명은 2차에 걸쳐 구워줌으로써 속은 쫄깃쫄깃하면서도 소스가 발라진 면은 부드러우면서도 촉촉하고, 또 껍질은 얇고 바삭거리는 식감을 제공함과 동시에 빵의 정형화가 가능하고, 또 스틱을 잡고 먹도록 함으로써 위생적인 섭취가 가능하도록 한 스틱 빵 및 그 제조방법에 관한 것이다.The present invention is based on the idea that the baked bread is chewy and chewy, while the saucer-coated side is soft and moist, and the skin is thin and crispy, and the bread can be shaped, The present invention relates to a stick bread and a manufacturing method thereof.

종래 빵, 예컨대 식빵은 스틱 형태가 아니기 때문에 항상 빵 자체를 잡고 먹어야 하기 때문에 비위생적인 문제가 있었다. 그리고, 반죽을 단순히 오븐에 1차 로 굽는 과정만을 거쳐 제조하였기 때문에 겉과 속의 빵 맛의 차이가 많았으며, 그 크기나 두께 또한 일정하지 못하였다. Conventional breads, such as breads, are not stick-shaped, so they always have to hold on to the bread itself and have had unsanitary problems. In addition, since the dough was manufactured only through the process of first baking in the oven, there was a great difference in the taste of the bread inside, and its size and thickness were also not constant.

종래 알려지고 있는 선행기술로는, 한국 특허 제10-1361468호(특허문헌 1)에 정제된 밀가루를 대신하여 건강에 유익한 현미가루를 이용한 현미식빵이 알려져 있고, 또 한국 공개특허공보 제10-2009-0101328호(특허문헌 2)에는 토스트 중앙에 충진부를 형성하여 다양한 토핑재료와 량을 조절하여 다양한 맛과 풍미를 즐길 수 있도록 한 토스트제조방법이 알려져 있으며, 또 한국 공개특허공보 제10-2009-0044289호(특허문헌 3)에는 반죽을 냉장온도에서 장시간 발효시켜 식감 및 풍미를 향상시키기 위한 식빵 제조방법 및 이에 의해 제조된 식빵이 개시되어 있다.As a prior art known in the art, Korean rice flour based on brown rice flour which is beneficial to health is known in place of refined flour in Korean Patent No. 10-1361468 (Patent Document 1), and Korean Patent Laid- -0101328 (Patent Document 2) discloses a toasting method in which a filling part is formed at the center of a toast to allow various flavors and flavors to be enjoyed by controlling various topping materials and amounts, and Korean Patent Laid- 0044289 (Patent Document 3) discloses a bread making method for improving the texture and flavor by fermenting the batter at a refrigeration temperature for a long time, and a bread prepared by the method.

그러나 상기한 성행 기술은 모두 맛과 풍미 향상에 중점을 두고 제안된 것들이어서, 위생적인 섭취가 곤란하다는 점과 재료를 달리할 뿐 제조하는 과정은 기존의 방법에서 탈피하지 못하였기 때문에 새로운 맛과 풍미, 식감을 갖는 빵의 공급에는 한계가 있다.However, all of the aforementioned techniques have been proposed with an emphasis on improving the taste and flavor, so that it is difficult to hygienically ingest, , There is a limit to the supply of bread having texture.

1. 한국 특허 제10-1361468호1. Korean Patent No. 10-1361468 2. 한국 공개특허공보 제10-2009-0101328호2. Korean Patent Publication No. 10-2009-0101328 3. 한국 공개특허공보 제10-2009-0044289호3. Korean Patent Publication No. 10-2009-0044289

본 발명은 종래의 제반 문제점을 감안하여 발명한 것으로서, 본 발명의 목적은 반죽물의 성형 및 발효 과정을 달리하고, 또 2차에 걸쳐 굽는 과정을 통해 속은 쫄깃쫄깃하면서도 소스를 바른 부분은 부드러우면서도 촉촉하고, 껍질은 얇고 바삭거리는 식감을 제공함과 동시에 빵의 정형화가 가능하고, 또 스틱을 꽂아 줌으로써 위생적인 섭취가 가능하도록 한 스틱 빵 및 그 제조방법에 관한 것이다. DISCLOSURE OF THE INVENTION The present invention has been made in view of the problems of the prior art, and it is an object of the present invention to provide a baked product which is different in molding and fermentation process of a batter and is baked through a second baking process, To a stick bread which is thin and crispy, and which is capable of shaping the bread, and which enables hygienic ingestion by sticking a stick, and a method for manufacturing the same.

상기한 목적을 달성하기 위한 본 발명은, (a)강력밀가루, 물, 소금, 이스트를 적당량 혼합 반죽하고 이를 1차 발효용기에 넣고 20~30분간 1차 발효하는 과정과, (b)1차 반죽물을 2kg씩 분할하고 외주면 전체를 올리브 기름으로 칠을 한 다음 일정한 크기를 갖는 2차 성형용기에 넣고 그 상면을 철판으로 눌러 두께가 일정하게 가압되도록 30~40분간 2차 성형 및 발효하는 과정과, (c)2차 발효가 완료된 반죽물을 윗불 및 아랫불 온도가 200℃의 오븐에 넣고 30~40분 정도 1차 굽는 과정과, (d)상기 1차로 구워진 빵 재료를 2등분 함과 동시에 소정의 두께 및 폭을 갖도록 세절한 후 각 세절편의 일 측에 스틱을 꼽아주는 과정과, (e)상기 스틱이 꽂아진 각 세절편의 절단면에 마늘소스나 설탕소스 등 각종 소스를 바른 후 180℃의 오븐에서 약 10분간 2차로 굽는 과정을 통해 제조되는 스틱 빵 제조방법을 제공함에 기술적인 특징이 있다.(A) mixing an appropriate amount of potato flour, water, salt, and yeast into a primary fermentation vessel and fermenting the fermentation vessel for 20 to 30 minutes; (b) Dough water is divided into 2 kg portions, the entire outer surface is coated with olive oil, then placed in a secondary molding container of a certain size, and the upper surface is pressed with an iron plate to perform secondary molding and fermentation for 30 to 40 minutes so that the thickness is constantly pressed And (c) firstly baking the kneaded material having been subjected to the second fermentation for about 30 to 40 minutes by placing it in an oven at an upper and lower temperature of 200 ° C, (d) (E) applying various kinds of sauces such as garlic sauce or sugar sauce to the cut surface of each of the three slices into which the stick is inserted, and The process of baking in a 180 ° C oven for about 10 minutes, The present invention provides a method of manufacturing a cooked stick bread.

본 발명에 따르면, 상기 (b)단계에서 성형용기에 넣어지는 반죽물의 상면을 테프론코팅처리가 완료된 시트로 더 덮어주는 것을 특징으로 한다.According to the present invention, in the step (b), the top surface of the kneaded material put in the molding container is further covered with a sheet having been subjected to Teflon coating treatment.

본 발명에 따르면, 상기의 제조방법을 통해 얻어지는 스틱 빵을 제공함에 그 기술적인 특징이 있다.According to the present invention, there is a technical feature in providing a stick bread obtained through the above-described manufacturing method.

본 발명에 따르면, 2차 발효 과정에서 2차 성형기에 넣어진 반족물이 철판에 의해 적정한 압력으로 눌려지는 상태로 가압 성형 및 발효되기 때문에 빵의 크기를 일정하게 정형화함과 동시에 쫄깃쫄깃한 빵맛을 가짐은 물론 2차로 구워진 빵을 일정한 크기로 세절한 다음 스틱을 꽂은 후 일 측면에 각종 소스를 바른 다음 2차로 굽는 과정을 통해 빵이 정형화되고, 또 속은 쫄깃쫄깃하면서도 소스를 바른 부분은 부드러우면서도 촉촉하고, 껍질은 얇고 바삭거리는 식감을 제공함과 동시에 스틱을 잡고 먹도록 함으로서 매우 위생적인 섭취가 가능하게 되는 효과가 있다.According to the present invention, since the bivalve introduced into the secondary molding machine in the secondary fermentation process is press-formed and fermented in a state in which the iron plate presses it with an appropriate pressure, the size of the bread is uniformly shaped and the chewy- The bread is cut into a certain size, and then the stick is put on the side, and various sauces are applied to one side of the bread. Then, the bread is shaped through the process of baking the second side. In addition, the cheeky chewing gum is soft, And the skin is thin and crispy, while at the same time holding the stick to eat, it is possible to obtain a very hygienic intake.

도 1은 본 발명에 따른 제조 공정도이다.
도 2는 본 발명에 따른 (b)단계의 반죽물 성형 발효 과정을 보인 성형용기의 단면도이다.
도 3은 본 발명에 따른 (d)단계의 제조 과정을 보인 도면이다.
도 4는 본 발명에 따른 (b)단계의 다른 실시 상태를 보인 도면이다.
도 5 및 도 6은 본 발명에 따라 제조된 스틱 빵의 사진들이다.1 is a manufacturing process diagram according to the present invention.
FIG. 2 is a cross-sectional view of a molding container showing the kneading molding fermentation process of step (b) according to the present invention.
3 is a view showing a manufacturing process of step (d) according to the present invention.
4 is a diagram showing another embodiment of the step (b) according to the present invention.
Figures 5 and 6 are photographs of a stick bread prepared according to the present invention.

이하, 본 발명에 따른 바람직한 실시 예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

먼저, 도 1을 참조하여, 본 발명에 따른 스틱 빵의 제조방법에 대하여 설명한다.First, with reference to FIG. 1, a method of manufacturing a stick bread according to the present invention will be described.

본 발명에 따른 스틱 빵(200)은,In the stick bread 200 according to the present invention,

(a) 강력밀가루, 물, 소금, 이스트를 적당량 혼합 반죽하고 이를 1차 발효용기에 넣고 20~30분간 1차 발효하는 과정과,(a) mixing an appropriate amount of potato flour, water, salt, and yeast in an appropriate amount, kneading it in a primary fermentation vessel, and performing primary fermentation for 20 to 30 minutes;

(b) 1차 반죽물을 2kg씩 분할하고 외주면 전체를 올리브 기름으로 칠을 한 다음 일정한 크기를 갖는 2차 성형용기(100)에 넣고 그 상면을 철판(120)으로 눌러 두께가 일정하게 가압되도록 30~40분간 2차 성형 및 발효하는 과정과,(b) The first kneaded product is divided into 2 kg portions, and the entire outer circumferential surface is coated with olive oil. Then, the kneaded product is placed in a secondary molding container 100 having a predetermined size, and the upper surface thereof is pressed by the iron plate 120 A step of secondary molding and fermentation for 30 to 40 minutes,

(c) 2차 발효가 완료된 반죽물을 윗불 및 아랫불 온도가 200℃의 오븐에 넣고 30~40분 정도 1차 굽는 과정과,(c) baking the kneaded product which has been subjected to the second fermentation in an oven at an upper and lower temperature of 200 ° C for about 30 to 40 minutes,

(d) 상기 1차로 구워진 빵 재료를 2등분 함과 동시에 소정의 두께 및 폭을 갖도록 세절한 후 각 세절편의 일 측에 스틱(200)을 꼽아주는 과정과,(d) dividing the first baked bread material into two equal parts, finely dividing the baked bread material so as to have a predetermined thickness and width, and then sticking a stick 200 to one side of each of the three pieces,

(e) 상기 스틱이 꽂아진 각 세절편의 양 절단면에 마늘소스나 설탕소스 등 각종 소스를 바른 후 180℃의 오븐에서 약 10분간 2차로 굽는 과정을 통해 제조된다.(e) Various cuts such as garlic sauce or sugar sauce are applied to both cut surfaces of each of the three intercepted sticks, and then baked in an oven at 180 ° C for about 10 minutes.

상기 (a)단계에서 혼합되는 반죽물은 강력밀가루 1㎏기준으로 물 650~700g, 소금 15~20g, 이스트 25~30g이 혼합 반죽됨이 바람직하다.Preferably, the batter to be mixed in the step (a) is mixed with 650 to 700 g of water, 15 to 20 g of salt and 25 to 30 g of yeast, based on 1 kg of the flour.

상기 (b)단계에서 반죽물은 성형용기(100)에 넣어져 발효되는 과정에서 철판(120)에 의해 일정한 압력으로 눌려지는 상태로 발효됨에 따라 일정한 두께를 가짐과 동시에 균일한 반죽 상태를 유지하게 된다.(도 2 참조)In the step (b), the kneaded product is put into the molding container 100 and is fermented in a state where the kneaded product is pressed at a constant pressure by the iron plate 120 in the process of fermenting, thereby maintaining a uniform thickness and maintaining a uniform kneading state (See Fig. 2)

또한 (b)단계에서 반죽물의 외주면에 올리브 기름을 전체적으로 칠해주는 것은 1차로 구울 때 껍질이 바삭바삭해지도록 태우기 위해서다. Also, in step (b), the olive oil is painted on the outer surface of the kneaded product in order to burn the crust when crushed first.

한편, (b)단계에서 성형용기에 넣어져 발효되는 반죽물은 도 4와 같이 반죽물의 상부에 테프론 코팅 처리가 완료된 시트(160)를 이용하여 덮어줌으로써 발효 과정에서 수분 증발을 더욱 효과적으로 차단할 수 있고, 또 반죽물로부터 철판의 분리가 신속 용이하게 이루어지도록 유도함이 바람직하다.On the other hand, in the step (b), the batter to be fermented by being put into the molding container is covered with the sheet 160 which has been subjected to Teflon coating treatment on the top of the batter as shown in FIG. 4, It is also preferable to induce the iron plate to be quickly and easily separated from the kneaded product.

특히, (b)단계에서 철판(120)을 이용하여 균일하게 가압 발효함으로써 (c)단계에서 1차로 구워질 때 쫄깃쫄깃한 빵 맛을 낼 수 있다. Particularly, in step (b), uniformly pressurized and fermented by using the iron plate 120, it is possible to taste a cori-crunchy bread when it is firstly baked in step (c).

(c)단계에서 1차 구워진 빵 재료는 반 분할되고, 또 반 분할되어진 빵 재료는 소정의 두께로 세절되어 진다. 그리고 소정 두께로 세절된 각 세절편은 일 측으로 스틱(140)을 꽂아 준 다음 양 절단면으로 소스를 바르게 된다(도 3 참조).In the step (c), the baked bread material is half-divided, and the half-divided bread material is cut to a predetermined thickness. Each of the three slices cut to a predetermined thickness inserts the stick 140 into one side, and then the sauce is applied to both cut surfaces (see FIG. 3).

그런 다음 (e)단계를 거처 2차로 구워지게 됨으로써 각 세절편 속은 쫄깃쫄깃하면서도 소스를 바른 부분은 부드러우면서도 촉촉하고, 껍질은 얇고 바삭거리는 식감을 갖는 스틱 빵(200)을 얻게 되는 것이다(도 5,6 참조).Then, after step (e) is baked secondarily, a stick bread 200 is obtained which has a chewy or chewy texture in each of the three fragments, a soft and moist part of the sauce portion, and a skin thin and crispy texture 5,6).

그리고, 스틱 빵(200)은 (c)단계에서 일정한 크기로 세절됨에 따라 일정한 크기를 갖게 된다. 즉 직육면체 형상의 스틱 빵(200)을 얻을 수 있게 된다.In addition, the stick bread 200 has a certain size as it is cut to a certain size in the step (c). That is, the stick bread 200 having a rectangular parallelepiped shape can be obtained.

직육면체 형상의 스틱 빵(200)의 크기는, 대략 길이는 25㎝정도이고, 두께는 2.5㎝ 정도이고, 높이(폭)는 3㎝ 정도의 크기를 갖는다.The rectangular-shaped stick bread 200 is about 25 cm in length, about 2.5 cm in thickness, and about 3 cm in height (width).

이와 같은 방법으로 제조되는 스틱 빵(200)은 일 측으로 스틱(140)이 구비되어 있어서, 먹을 때 스틱을 잡고 먹게 됨으로써 위생적인 섭취가 가능하게 된다. 그리고 굽는 과정에서 오븐의 바닥에 닿는 부분은 얇게 타는 상태로 되어 먹을 때 바삭거리게 되는 식감을 제공하게 되고, 또 양 절단면은 소스가 발라진 상태에서 2차로 구워지기 때문에 부드럽고 촉촉하게 된다. 따라서, 소비자는 위생적이고 맛있는 빵을 먹을 수 있게 된다.The stick bread 200 manufactured in this manner is provided with the stick 140 on one side so that it can be eaten by holding the stick when eating. During the baking process, the portion of the oven that touches the bottom of the oven is in a thin burning state, providing a texture that is crispy when eaten. In addition, both cut surfaces are soft and moist because they are baked secondarily with the saucer being baked. Thus, consumers can eat hygienic and delicious bread.

100: 성형용기 120: 철판
140: 스틱 160: 시트
200: 스틱 빵100: molding container 120: steel plate
140: stick 160: sheet
200: Stick bread

Claims (3)

(a) 강력밀가루, 물, 소금, 이스트를 적당량 혼합 반죽하고 이를 1차 발효용기에 넣고 20~30분간 1차 발효하는 과정과,
(b) 1차 반죽물을 2kg씩 분할하고 외주면 전체를 올리브 기름으로 칠을 한 다음 일정한 크기를 갖는 2차 성형용기(100)에 넣고 그 상면을 철판(120)으로 눌러 두께가 일정하게 가압되도록 30~40분간 2차 성형 및 발효하는 과정과,
(c) 2차 발효가 완료된 반죽물을 윗불 및 아랫불 온도가 200℃의 오븐에 넣고 30~40분 정도 1차 굽는 과정과,
(d) 상기 1차로 구워진 빵 재료를 2등분 함과 동시에 소정의 두께 및 폭을 갖도록 세절한 후 각 세절편의 일 측에 스틱(140)을 꼽아주는 과정과,
(e) 상기 스틱이 꽂아진 각 세절편의 양 절단면에 마늘소스나 설탕소스 등 각종 소스를 바른 후 180℃의 오븐에서 약 10분간 2차로 굽는 과정을 통해 스틱 빵(200)이 제조됨을 특징으로 하는 스틱 빵 제조방법.(a) mixing an appropriate amount of potato flour, water, salt, and yeast in an appropriate amount, kneading it in a primary fermentation vessel, and performing primary fermentation for 20 to 30 minutes;
(b) The first kneaded product is divided into 2 kg portions, and the entire outer circumferential surface is coated with olive oil. Then, the kneaded product is placed in a secondary molding container 100 having a predetermined size, and the upper surface thereof is pressed by the iron plate 120 A step of secondary molding and fermentation for 30 to 40 minutes,
(c) baking the kneaded product which has been subjected to the second fermentation in an oven at an upper and lower temperature of 200 ° C for about 30 to 40 minutes,
(d) dividing the firstly baked bread material into two equal parts, finely dividing the baked bread material so as to have a predetermined thickness and width, and sticking a stick 140 to one side of each of the three pieces,
(e) The stick bread 200 is prepared by applying various sauces such as garlic sauce or sugar sauce to both cut surfaces of each of the three interceptions in which the sticks are inserted, and then baking in an oven at 180 ° C for about 10 minutes. How to make stick bread. 제1항에 있어서,
상기 (b)단계에서 성형용기 넣어져 성형 발효되는 반죽물은 그 상부에 테프론 코팅 처리가 완료된 시트(160)를 더 덮어 줌을 특징으로 하는 스틱 빵 제조방법.The method according to claim 1,
Wherein the kneaded product to be molded and fermented by the molding container in step (b) is further coated with a sheet (160) having been subjected to a Teflon coating process. 제1항 또는 제2항의 제조방법에 의해 제조되는 스틱 빵.A stick bread produced by the manufacturing method according to claim 1 or 2.
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KR102651986B1 (en) 2022-12-29 2024-03-26 박윤정 Caramel butter baked cookies and manufacturing methode thereof

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KR20090044289A (en) 2007-10-31 2009-05-07 주식회사 파리크라상 Manufacturing method of bread and bread produced by using the same method
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JPH0292232A (en) * 1988-09-30 1990-04-03 Nippon Flour Mills Co Ltd Production of pizza with stick
KR100793731B1 (en) * 2006-12-04 2008-01-10 (주)해밀에프엔씨 Cone type pizza dough manufacturing method
KR20090044289A (en) 2007-10-31 2009-05-07 주식회사 파리크라상 Manufacturing method of bread and bread produced by using the same method
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Publication number Priority date Publication date Assignee Title
KR20220006156A (en) * 2020-07-07 2022-01-17 서호배 Garlic bread manufacturing method

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