KR20160106328A

KR20160106328A - Crucian shaped bread and the manufacturing method thereof

Info

Publication number: KR20160106328A
Application number: KR1020150029088A
Authority: KR
Inventors: 최재복
Original assignee: 최재복
Priority date: 2015-03-02
Filing date: 2015-03-02
Publication date: 2016-09-12

Abstract

The present invention relates to a fish-shaped bun and a fish-shaped bun manufacturing method. According to the present invention, the sweet and clear tastes of an existing fish-shaped bun that is produced by a main ingredient containing dough such as flour and paste such as adzuki bean paste being put into and baked in a mold can be sufficiently maintained, a unique fish-shaped bun can be provided with crispiness based on batter at an outer skin part, and its texture can be preserved for an extended period of time. The present invention includes: a first step in which the fish-shaped bun is baked by dough and paste used for the fish-shaped bun being put into a mold, heated, and boiled; a second step in which the fish-shaped bun is frozen after the baking in the first step; a third step in which an outer skin of the frozen fish-shaped bun is coated with frying paste batter; and a fourth step in which the battered fish-shaped bun is fried in oil.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a bread crumb,

The present invention relates to a process for producing a flour, which is produced by a process in which raw materials such as wheat flour and rice bran are put into a mold and baked, while maintaining the sweetness and light taste of the traditional bread, The present invention relates to a method for producing a long-grain bread and a long-grain bread which can supply long-grain bread and preserves the texture for a long time.

Generally, it is a favorite food for both men and women regardless of age and age, and it is an important snack street for the common people.

In other words, the term "bamboo bread" refers to a method in which a mixture of flour and bean sprouts such as wheat flour and the like is put into an upper and a lower mold with a cruciform shape, the upper and lower molds are brought into contact with each other, .

The outer shell of this bread is mainly made of flour mixed with baking powder, various kinds of spices and a small amount of margarine, and the bean jam is made of a mixture of boiled, crushed, and mixed various components.

Conventional methods of producing cast-iron bread include those disclosed in Korean Patent Publication No. 1999-002528, Japanese Patent No. 349327, and Korean Patent No. 575049, and in the case of such bread, the mixing ratio of ingredients added to the shell and cow, .

However, when the freshly baked bread including the above-mentioned prior art is eaten freshly baked from the breadcrumbs, it is possible to enjoy a soft and tasty bread with warm warmth. However, as the bread is gradually cooled, the smell of wheat flour gradually comes down, And thus, the existing bamboo breads, except for freshly baked bamboo breads, are lacking in commerciality, and the batter and raw bean jam, which are raw materials for bamboo bread, are easily damaged at high temperatures, and thus have a seasonal consumption limit. In addition to the lack of diversity in traditional bread rolls, another product that can replace it is needed.

(Patent Literature 0001) KR 1999-002528 KR 349327 KR 575049

In order to solve the above problem, the present invention provides a method for manufacturing a frozen baked bread which comprises cooling a frozen bread made from a process of putting a kneaded product such as flour or the like, It is possible to enjoy a different texture with crisp taste of crispy bread and crunchy taste by the batter, as well as to preserve the original taste for a long time by reducing the moisture drying, Easy to supply, and to overcome seasonal consumption limitations.

The present invention relates to a method for preparing a frozen baked bread, which comprises a first step of putting a kneaded product and a cow to be used in baking bread into a mold, heating and baking the baked bread, a second step of freezing the baked bread baked through the first step, A third step of applying a deep-fried batter to the outer surface of the bag-shaped bread, and a fourth step of frying the bag-shaped bread coated with the deep-fried batter to oil.

And the frozen bread is frozen at a cooling temperature of -20 ° C to -30 ° C in the second step.

The frying batter in the third step is characterized in that at least one of cereals, nuts, and dried fruits is added.

Wherein the cereals include at least one of brown rice, black rice, glutinous rice or yulmu, and the nuts include at least one of peanuts, walnuts, pine nuts and almonds, and the dried fruits are at least one selected from the group consisting of raisins, And at least one of figs.

The fried baklava according to the present invention is produced by the above method.

The present invention relates to a method for preventing the deterioration of the outer surface of the outer shell of the outer shell of the outer shell of the outer shell of the outer shell of the outer shell of the outer shell of the outer shell of the outer shell of the outer shell and preventing the moisture from drying out It is possible to enjoy the original sweetness of bread, chewy and chewy taste, to preserve the texture of baked bread for a long time, to enjoy crunchy taste with frying clothes, to put frozen baked bread which is prepared in advance, It is possible to cook and supply quickly to consumers in the field such as sales offices.

In addition, when the tempura cooked in tempura is cooked with seasonal variation, it can produce crispy and cold crispy crust on the hot summer season and cold soup can be produced in cold winter season. It is possible to overcome the seasonal consumption limit and facilitate mass supply to many consumers.

In addition, the bread of the present invention is prepared by adding at least one of cereals, nuts, and dried fruits to the batter of batter and mixing it with a batter to make a healthy food with a crispy and sour flavor There is an effect that can be done.

1 is a photograph showing a typical bread roll;
FIG. 2 is a photograph showing a bread roll having a fried batter battered with a noodle according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The present invention is based on the fact that an existing bread roll is made, and then the outer surface of the bread roll is covered with a frying cloth and fried in oil.

In other words, the first step is to put a cow made of kneaded material and bean jam mainly made of wheat flour, which is mainly used in baking bread, into a mold and baking the baked bread by heating and baking the baked bread, A third step of applying a deep-fried batter to the outer surface of the frozen baked bread with a deep-fried batter, and a fourth step of deep-frying the deep-fried batter batter into oil.

In the above, the bread of the present invention corresponds to the bread that is baked in the shape of a crucian carcass through the molds of the upper and lower plates. The bread of the present invention is not an absolute meaning, but the carp bread or the dolphin bread It is a matter of course that all the forms of bread baked by using a mold can be regarded as bread and raw materials.

As described above, the shell of the cooked bread according to the first step is composed of wheat flour, margarine, refined salt, sugar, sodium hydrogencarbonate, starch and the like, and the cow is a beverage composed of red bean, sugar, As well as pearl bean sprouts which are completed by blending them.

In the second step, the bread crumbs baked using a mold frame are frozen at a cooling temperature of -20 ° C to -30 ° C to prevent moisture from falling off from the shell of the bread crumb, so that the bread crumb can be kept in a stable shape without being deformed do.

In the third step, a frying cloth is put on the outer surface of the frozen baked bread, and the frying powder is prepared by kneading the frying powder containing the well-known flour and starch powder in water to make a deep-fried batter batter. .

In the above frying batter, any one or more of the above-mentioned grains consisting of brown rice, black rice, glutinous rice or yulmu and mixed with the nuts, dried nuts consisting of peanuts, walnuts, pine nuts and almonds, raisins, dried peas, dried bananas and dried figs And then applying the batter to the batter by using the mixed batter.

In the fourth step, the baked bread with the frying clothes is fried in the frying oil having a heating temperature of about 150 to 170 ° C, and fried for about 1 to 2 minutes to complete the product. The frying clothes coated on the outer surface of the baking bread are sufficiently fried And the frozen shellfish shell inside the fryer keeps a good heating temperature as it thaws.

In addition, in the fourth step, since the temperature in the bread crumb varies according to the cooking time when the bread crumb coated with the frying cloth is fried in the frying oil, when the cooking time is adjusted to about 10 seconds to 20 seconds during the hot summer, the crisp, Can be produced and supplied. In the cold winter season, when the frying time is cooked for 4 ~ 5 minutes, it can be produced hot and hot to the inside of the bread roll, so it is possible to overcome the seasonal consumption limit and to supply large quantity of bread.

In the present invention as described above, cakes made of flour and flour made mainly of wheat flour are put into a mold made of upper and lower plates, and the molds are baked by heating the molds at a predetermined temperature.

The baked crab bread is put into a defective chamber and frozen at a cooling temperature of -20 캜 to -30 캜 of the defective chamber to make frozen bakery bread.

The frozen dough made by kneading the fried flour mixed with wheat flour and starch powder on the outer surface of the frozen baked bread as described above is evenly coated with the fried batter.

When the frozen baked bread is frozen as described above and then fried in a frying oil having a heating temperature of about 150 to 170 ° C and fried for about 1 to 2 minutes, the frozen baked bread is fried on the outer shell , The outer surface of the frozen baked bread is thawed, and the baked bread which maintains the temperature to eat is completed.

The baked bread thus formed prevents the peeling of the outer shell of the outer shell by preventing the outer shell of the outer shell from breaking, and prevents the moisture of the outer shell from being dried, so that the original taste of the bread can be sustained for a long time.

In addition, the frying clothes coated on the outer surface of the pan bread can retain the texture of the inner pan bread for a long time, and the crispy taste can be enjoyed by the frying clothes.

In addition, since the frozen baked bread is prepared in large quantities in advance and circulated at a retailer, it is only necessary to perform a cooking operation in which the frozen baked bread is fried only in the frozen baked bread. Thus, compared to the conventional baking process, It is possible to cook quickly and fry, and if seasonal frying time is different, you can produce crispy and quick crispy rice cake in summer and produce hot rice in hot season until cold in winter. It is possible to easily supply large quantities to many consumers while overcoming the seasonal consumption limit.

On the other hand, the above-mentioned frying dough is added to at least one of cereals, nuts, and dried fruits, and then mixed with the mixed frying batter dough, which is then frozen to the outer surface of the frozen baked bread. Fried baked bread is used to improve health functionalities, . &Lt; / RTI >

While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims

A first step of putting the kneaded water and the cow used in the bread crumb into a mold and baking the bread crumb as a process of heating and baking the bread,
A second step of freezing the baked bread baked through the first step,
A third step of applying a frying batter to the outer surface of the frozen baked bread as frying batter,
And a fourth step of frying the batter in the frying oil in oil to complete the baking process.

The method according to claim 1,
Wherein the bran bread is frozen at a cooling temperature of -20 占 폚 to -30 占 폚 in the second step.

The method according to claim 1,
Wherein the frying batter in the third step is one or more of cereals, nuts, and dried fruits.

5. The method of claim 4,
Wherein the cereals include at least one of brown rice, black rice, glutinous rice or yulmu, and the nuts include at least one of peanuts, walnuts, pine nuts and almonds, and the dried fruits are at least one selected from the group consisting of raisins, And figs. &Lt; RTI ID = 0.0 > 11. < / RTI >

A broth produced by the method of any one of claims 1 to 3.