KR20170034263A

KR20170034263A - Method for manufacturing of pretzel cookies and Pretzels cookies thereof

Info

Publication number: KR20170034263A
Application number: KR1020150132690A
Authority: KR
Inventors: 박한용
Original assignee: 박한용
Priority date: 2015-09-18
Filing date: 2015-09-18
Publication date: 2017-03-28

Abstract

More specifically, the present invention relates to a method of manufacturing pretzel cookies, more specifically, to effectively attach and season seasoning that promotes taste and texture to a piece of pretzels to improve the texture and taste of the cookies and to easily peel off the seasoning of the pretzel pieces And a pretzel cake made by the method are disclosed. The manufacturing method includes: a pretzel slab manufacturing step of shaping a kneaded product obtained by mixing a premix composition containing flour and an expanding agent with water into a predetermined shape, and firing the resultant into a slice; A temperature control step of expanding the pores formed in the pretzel piece by heating at 40 to 60 ° C for 8 to 24 hours or at a temperature of 70 to 80 ° C for 10 to 20 minutes to expand the pores during firing ; A softening step of spraying a liquid binder onto the thermally controlled pretzel and applying the liquid binder to the surface, and impregnating the applied liquid binder into the pores to soften the texture of the piece of pretzel; A tumbler or a mixing container was charged with the above-described softened pretzel pieces and honeycomb powder, honey powder, cheese powder, flavor, pigment, seasoning, oil, garlic powder, And adhering to the surface of the softened piece of pretzels.

Description

[0001] The present invention relates to a method for manufacturing pretzel cookies and a method for manufacturing the same,

The present invention relates to a method of manufacturing pretzel cookies, and more specifically, it relates to a method of manufacturing pretzel cookies by efficiently attaching and seasoning seasoning for enhancing taste and texture to pretzel pieces to improve the texture and taste of the cookies, The present invention relates to a method of manufacturing pretzel cookies which are not easily peeled off.

Brécell is one of the cookies baked in the shape of a heart with a knot in the middle by making dough with flour, salt, sugar, yeast and warm water, and is now being modified to have a crispy texture. Pretzels have a soft baked and a hard baked. Soft baked goods such as bread are believed to be traditional, and hard-baked ones are generally sold in supermarkets in the US as snack snacks in bags, which are small in size and small in size to preserve preservation. Pretzel is one of the big, soft, mainly American street food. The pretzels sold in Korea are generally produced and distributed in a firm manner. Examples of such conventional pretzel manufacturing methods include the following patent documents.

In the conventional method of manufacturing pretzel confectionery disclosed in Patent Document, water is mixed and kneaded in a pretzel premix containing reinforced wheat flour, malt extract and swelling agent, and the kneaded product is extruded by an extruder and formed into a predetermined shape, , And then grilled the pretzel pieces to a predetermined size and seasoned them with one or more ingredients selected from the group consisting of flavors, colors, seasonings, cheese, oil, powder and garlic, and then aged to prepare pretzel cookies.

In general, seasoning is performed by mixing liquid preservation and seasoning so that seasoning is well adhered to the surface of the piece of pretzel, or applying a liquid-like oil to the surface of the pretzel, and seasoning with a powder or a piece of seasoning powder is seasoned. However, the method of manufacturing the pretzel according to the above-mentioned prior art is that the seasoning is performed on the surface of the pretzel which is hardly fired at a high temperature, so that the seasoning is not desired in the piece of pretzel so that the taste and texture are lowered and the raw material seasoned on the surface of the pretzel A phenomenon of sticking to the inner surface of the wrapping paper occurred.

The above phenomenon occurs when a piece of pretzel baked in the baking step is brought into the vessel for seasoning through a conveyor installed in the production line without any special treatment such as preheating, This is because even if spraying or applying liquid oil onto the surface of a hardly-placed pretzel piece, the oil does not penetrate into the interior of the oil, so roots can not easily adhere to the surface of the pretzel cake.

Accordingly, the pretzel seasoned according to the conventional method may be applied to a surface of a pretzel piece to attach a powder (powder) or a granule-sized granule to the surface of the pretzel piece, Fructose or its equivalent) does not penetrate sufficiently into the interior of the pretzel, so the texture of the pretzel is very hard and unpleasant. When putting the powdered seasoning into the tumbler device or the seasoning container, It was not easily adhered to the surface of the pretzel, so that the taste was not uniform.

In addition, the above problem is more conspicuous when producing Pretzel Pieces that are separately sold and seasoned. For example, in the case of unpasteurized pretzels (model 106927 SOH UNSEASONED PCS 20LB EXP) manufactured by the US "SNYDER'S LANCE INC", the moisture content is very low, less than 3%, and the surface of the uncooked pretzel pieces is fired There is a problem that the seasoning is not easy.

Patent Registration No. 10-1402044 (registered on April 6, 2014) "Method of manufacturing pretzel cookies"

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for producing a pre- The present invention provides a method for manufacturing a pretzel which is made by expanding a liquid binder and infiltrating the liquid binder from the surface into the interior thereof to soften the texture of the pretzel piece to improve the texture.

Another object of the present invention is to provide a pretzel slice obtained by molding a kneaded product obtained by mixing a pretzel premix composition containing reinforcing flour, an expanding agent, and water, into a specific shape, and firing a piece of the pretzel at a specific temperature at a temperature of a fermenting material Warming or preheating to expand the pores formed in the piece of pretzel so as to soften the tissue so that the liquid binder easily penetrates into the interior of the piece from the surface of the piece of pretzel and to impart flavor to the surface of the piece of pretzel And a method of manufacturing the same, and a method of manufacturing the same.

It is another object of the present invention to provide a method for manufacturing a pretzel slice, which comprises the steps of: warming a baked pretzel piece at a predetermined temperature or preheating the slice to gently soften the pasty structure so that the liquid- The present invention relates to a method for manufacturing pretzel cooked with honey or butter, a powdered honey, a buttery powder, a flavor, a pigment, a seasoning, an oil, a garlic powder and at least one selected from among honey, Lt; RTI ID = 0.0 > cookies. &Lt; / RTI >

In order to accomplish the above object, the present invention provides a pretzel slurry production method comprising: a pretzel slab preparation step of shaping a kneaded mixture obtained by mixing a premix composition containing flour and an expanding agent with water into a predetermined shape, and firing the slurry into a slice; The prepared pieces of pretzel are preheated at a temperature of 40 to 60 ° C for 8 to 24 hours or at a temperature of 70 to 80 ° C for 10 to 20 minutes and then poured therein by explosive puff A temperature control step of expanding formed pores; A softening step of spraying a liquid binder onto the thermally controlled pretzel and applying the liquid binder to the surface, and impregnating the applied liquid binder into the pores to soften the texture of the piece of pretzel; A tumbler or a mixing container was charged with the above-described softened pretzel pieces and honeycomb powder, honey powder, cheese powder, flavor, pigment, seasoning, oil, garlic powder, And a seasoning step of attaching the softened pieces to the surface of the softened pieces of pretzels.

The liquid binder generally contains an edible fat substance, including natural or synthetic fats and oils, such as soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, palm oil, canola oil, fish oil, lard and resin, which are mainly composed of triglycerides Non-digestible fat, oil or fat substitute; Low calorie fat; Emulsifiers; And mixtures thereof can also be used, and it is preferred to use palm oil.

The liquid binder is preferably palm oil having a temperature of 40 to 60 캜.

The present invention relates to a method for producing a pretzel product by molding a kneaded product containing a flour and an expanding agent into a specific shape and firing a piece of pretzel at a preset temperature or by preheating it to expand the pores of the piece of pretzel formed during firing, And the liquid binder is sprayed or applied onto the surface of the expanded pretzel to soften the operation of the pretzel piece and then seasoned using a tumbler or a mixing container to improve the texture and taste of the pretzel.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process diagram for a method of manufacturing a honeycomb pretzel according to a preferred embodiment of the present invention; Fig.
2 is a photograph of a honeycomb pretzel cake produced by the method of the present invention.

Hereinafter, a method of manufacturing a pretzel according to the present invention will be described in detail with reference to the accompanying drawings. It is to be understood that the invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It should be noted that the embodiments of the present invention described below are intended to sufficiently convey the spirit of the present invention to those skilled in the art.

Manufacture of non-seasoned pretzels

(1) Dough composition production step (S1 in FIG. 1)

The pretzel pasty premix composition containing 99 to 99.1% of the reinforced flour and 0.9 to 1% of the expanding agent is put in a kneader, and water is added to the kneader so that the moisture of the kneader becomes 30 to 40%, thereby preparing a dough composition. That is, the pretzel premix composition and water are mixed so as to have a weight ratio of 2.5 to 3.3: 1. Percentages in the specification of the present invention are weight percentages unless otherwise specified.

The reinforced wheat flour may be selected from Wheat Flour 98.00 to 98.99%, Niacin 0.0040 to 0.0049, Reduced Iron 0.0030 to 0.0040%, Thiamine Mononitrate 0.00050 to 0.00059, Riboflavin 0.00030 to 0.00039 %, And folic acid (Folic Acid) 0.00013 to 0.00015%. A preferred swelling agent used in the present invention may be a mixture of 0.8 to 0.9% of yeast for fermentation and 0.1 to 0.2% of sodium bicarbonate (Sodium Hydrocarbon Sodium) for controlling the acidity or other swelling agent .

In the examples of the present invention, reinforced flour mixed with nisin, reduced iron, thiamine nitrate, riboflavin, and folic acid is described in flour, but other food additives such as vitamins described in order to strengthen flour in food circulation are mixed It should be noted that

(2) Extrusion step (S2 in Fig. 1)

The dough composition is put into a conventional pretell extruder, and the dough composition injected into the extruder is extruded into a predetermined shape and molded into a dough piece. An extruder suitable for use in the present invention preferably has a non-interdigitated screw, in particular to be operated at a pressure of less than 150 psi to prevent over-processing of the kneaded product, It is advisable to use an extruder having a die for molding the pieces.

(3) Proofing step (S3 in FIG. 1)

After extrusion, the pieces of dough are placed stationary on a proof belt for "proof ". "Proofing" allows the volume of dough pieces to increase while the fermentation reaction between yeast and other dough water components, the fermentation agent, produces ethanol gas and carbon dioxide gas. Typically, the proofing time is approximately equal to the firing time in the first firing step.

(4) Solution application step (S4 in Fig. 1)

After ploughing, the dough pieces are dipped into an alkaline solution tank having a temperature of 60 [deg.] C to 95 [deg.] C. The treatment of the alkali solution is applied by soaking in an alkali tank for 5 seconds to 10 seconds. The alkaline solution used in ordinary pretreat processing is to increase the viscosity and stretchability of the gluten contained in the wheat flour to form a product having a hard texture, and the pretzel after such processing additionally accepts the local flavor immediately, It has a surface that represents the expression of flavor.

(5) Baking step (S5 in FIG. 1)

The alkaline solution treated dough pieces are then baked (fired) for 4 to 8 minutes in an oven having a temperature of 190.5 to 232.2 ° C to produce pretzels having a water content of less than 3% to prevent decay For about 50 to 70 minutes in a kiln having a temperature of 137.7 to 148.8 캜 for a sufficient time to complete an unconsolidated pretzel piece (Unseasoned Pretzel Pieces).

(6) sizing and semi-finished product packaging step (S6 in FIG. 1)

The prism pieces are transported to a sizing device through an outtake conveyor and an incline conveyor to be pulverized and have a predetermined size using a sieve. The pulverized prism pieces are transferred to a packing machine through a bucket elevator and a conveyor and packaged. At this time, it is preferable that the pretzel piece through the bucket elevator is packed and packed with a semi-finished product (unseasoned pretzel piece), which is obtained by removing the debris and foreign matter attached to the surface thereof through an overhead vibrator.

The components of the unpresented pretzel prepared by the above process are shown in Table 1 below.

No-seasoned pretzels Ingredients table Ingredients Content (% by weight) Fortified flour 96.4% flour 96.3902154858% Nyxin 0.00482% Reduced iron 0.003856% Thiamine nitrate 0.0005784% Riboflavin 0.0003856% Folic acid 0.0001445142% moisture 2.7% leaven 0.8% Soda (sodium bicarbonate) 0.1% Total content 100%

In the embodiment of the present invention, the process of directly manufacturing the unpasteurized pretzel is described in detail. However, in order to improve the productivity of the pretzel, the prepurge which is not seasoned is produced professionally and the ready- It is possible. For example, you can use 'Unseasoned PCS Meiji' or '106927 SOH UNSEASEDED PCS 20LB EXP' produced by Snyder's Lance INC. Located in the United States.

The components of the two products produced by "Snyder's Lance INC." Above are the same as or very similar to those shown in the above table.

The uncooked pretzel slices produced by the above procedure are suitable for long-term storage at room temperature because the number of qnsgiadbfids is very small by about 2.7%. When stored, it can be stored in a plastic bag or pack in a built-in or room-temperature warehouse. Even when stored at room temperature, the water content is very small, so that it is not easily deteriorated and long-term preservation is possible.

Although the numerical values of the reinforced flour, the swelling agent and the water are specifically described in the above-mentioned embodiments, the present invention is not limited to the reinforced flour mixed with flour and nisin, thiamine nitrate, reduced iron, riboflavin and folic acid. It should be appreciated that food additives may also be added. It should be noted that those skilled in the art can change the numerical value in order to improve the taste and texture of the mixture.

Manufacture of pretzel confection by sieving honey butter

(7) Temperature / preheating stage of pretzel [Temperature control step] (S7 in FIG. 1)

In order to improve the texture and taste of the pretzel pieces produced by the above process, it is preferable to coat the surface of the pretzel with a flavor agent. The coating of the flavor agent, that is, the seasoning, performs a temperature control step of expanding the pores formed therein by expansion upon firing. For example, the prepared pieces of pretzel are heated at a temperature of 40 to 60 ° C for 8 to 24 hours. It is recommended that the temperature of the pieces of pretzel be kept at 45 ° C by storing the pieces of pretzel in plastic containers in a temperature-controlled container set at a temperature of 40 to 60 ° C or in a greenhouse for 8 to 24 hours. At this time, the temperature-time can be appropriately adjusted according to the weight of the piece of pretzel. If the weight of the piece of pretzel is 9 to 10 kg, it is preferable to heat the piece for about 12 hours. When the pieces of the pretzel are heated to 40 to 60 ° C for 8 to 24 hours as described above, the pores formed in the inside of the pieces are expanded and the temperature of the pieces of the pretzels is increased by expansion at the time of firing.

In addition to the above temperature, it is preheated at 70 ~ 80 ℃ for 10 ~ 20 minutes by using a heater in the previous step before it is put into a tumbler or seasoning mixing vessel for seasoning through a seasoning conveyor. puff, and puff), the pores formed therein can be expanded.

(8) Seasoning stage of pretzel (S8 in FIG. 1)

By the above temperature control, a piece of pretzel having pores formed by expansion at the time of firing is injected through the conveyor to spray (or apply) the liquid binder material kept at 40 to 60 ° C to the pretzel piece. When a liquid binder of 40 to 60 DEG C is sprayed on the piece of pretzel having expanded pores, the liquid binder is penetrated into the inside thereof through the pores of the pretzel piece and is also applied to the surface. As the liquid binder permeates into the pores of the pretzel, it is softened by increasing the moisture content to the moisture content of the tissue of the pretzel piece, which is adjusted to about 2.5 to 3%. That is, the hard texture is improved slightly.

Herein, the liquid binder means an edible fatty substance mainly comprising natural or synthetic fats and oils composed of triglycerides and oils such as soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, palm oil, canola oil, fish oil, lard and resin Non-digestible fats, oils or fat substitutes; Low calorie fat; Emulsifiers; And mixtures thereof, may also be included in the term, preferably palm oil.

Pretzel pieces with palm oil sprayed on the surface are seasoned with honey powder and honey powder, which are made from butter powder. In such a seasoning, pretzel pieces softened by the spraying of palm oil and honey-butter powder are stirred in a tumbler or seasoning container and palm oil is evenly applied to the surface of the pretzel and permeated into the inside thereof. Because of the viscosity of the applied palm oil, Is easily coated. The actual product of pretzel seasoned with the thus-produced honeycomb is shown in FIG.

Honey butter in the present invention includes sweet honey seasoning, sugar cane powder, unspun powder, refined salt, and sweet seasoning. The sweet honey seasoning is manufactured by using the butter mixed powder, the gum butter powder, and the honey powder as the main ingredients, and can use the "sweet bag seasoning" manufactured and sold by "Samhwa F & F", 14-36 Gwanggil, Cheongbuk-myeon, Pyungtaek city. The mixing ratio in the seasoning step is 67.11% of prism pieces, 21.48% of palm oil, 7.33% of sweet honey seasoning, 2.46% of sugar cane powder, 1.21% of non-minute powder, 0.29% of purified salt and 0.12% of sweet seasoning. As described above, according to the present invention, seasoned pretzel slices are seasoned with honey butter, so that taste and texture of unpresented pretzels can be improved to satisfy consumers' preferences.

The pretzel cooked as described above is conveyed to a packing machine through a conveyor without being aged and packed in a predetermined unit.

In the embodiments of the present invention, seasoning with honey or butter powder has been described. However, various flavoring agents that are attached to pretreatment by palm oil such as garlic powder and nuts powder can be used.

As described above, according to the present invention, a pretzel piece having a moisture content of 2 to 3% is fused or preheated to enlarge pores formed by puffing at the time of firing, followed by spraying or applying a liquid binder to soften the tissue to improve a firm texture The flavorant is easily adhered to the piece of pretzel and is not peeled off by coating the flavorant with the liquid binder so that the texture and taste of the pretzel cake can be homogenized at the time of seasoning. In other words, the problem that the flavor is not uniformly coated over the entire surface of the pretzel piece can be solved, and the problem of unevenness in flavor can be solved, and the bonding strength between the surface of the pretzel piece and the flavor of the honey- It is possible to improve the problem that the affixed flavor sticks to the inner surface of the wrapping paper.

Claims

A pretzel manufacturing method comprising the steps of: forming a kneaded product obtained by mixing a premix composition containing flour and an expanding agent with water into a predetermined shape, and firing the kneaded product into a piece after firing; A temperature control step of expanding the pores formed in the pretzel piece by heating at 40 to 60 ° C for 8 to 24 hours or at a temperature of 70 to 80 ° C for 10 to 20 minutes to expand the pores during firing ; A softening step of spraying a liquid binder onto the thermally controlled pretzel and applying the liquid binder to the surface, and impregnating the applied liquid binder into the pores to soften the texture of the piece of pretzel; A tumbler or a mixing container was charged with the above-described softened pretzel pieces and honeycomb powder, honey powder, cheese powder, flavor, pigment, seasoning, oil, garlic powder, And a seasoning step of attaching the pretzel to the surface of the softened piece of pretzel.

The pretzel according to claim 1, wherein the liquid binder is any one of edible fat substances including soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, palm oil, canola oil, fish oil, Gt;

The process for preparing pretzel according to claim 1, wherein the liquid binder is palm oil having a temperature of 40 to 60 占 폚.

The pretzel confectionery according to any one of claims 1 to 3, characterized in that it is made by the method according to any one of claims 1 to 3.