KR20180003839A - Bread dough, using the heat and wind, non-additive, non-retention of long-term sustainable non-confectionery manufacturing method - Google Patents

Bread dough, using the heat and wind, non-additive, non-retention of long-term sustainable non-confectionery manufacturing method Download PDF

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Publication number
KR20180003839A
KR20180003839A KR1020160083488A KR20160083488A KR20180003839A KR 20180003839 A KR20180003839 A KR 20180003839A KR 1020160083488 A KR1020160083488 A KR 1020160083488A KR 20160083488 A KR20160083488 A KR 20160083488A KR 20180003839 A KR20180003839 A KR 20180003839A
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KR
South Korea
Prior art keywords
bread dough
heat
time
wind
fermenting
Prior art date
Application number
KR1020160083488A
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Korean (ko)
Inventor
이은광
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이은광
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Publication date
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Priority to KR1020160083488A priority Critical patent/KR20180003839A/en
Publication of KR20180003839A publication Critical patent/KR20180003839A/en

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Classifications

    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/36—Ovens heated directly by hot fluid
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a method of making snacks, which uses heat and air streams to a bread dough to produce healthy snacks that have excellent taste and nutritional value; do not contain additives or preservatives, and yet can be stored for a long time; and are resistant to breaking, and thus can be easily distributed. Specifically, the method comprises the following steps: 1) mixing medium and strong flours with cereals, vegetables, marine algae, nuts and the like to form a bread dough; 2) fermenting the bread dough prepared in 1) for a first time; 3) molding the bread dough fermented for the first time in 2) into a desired shape; 4) fermenting the bread dough molded in 3) for a second time; and 5) baking the bread dough fermented for the second time in 4) for 30 minutes to one hour, while completely drying the bread dough by using heat (100-150C) and air streams in an oven having a function to circulate heat generated therein with air streams, to produce snacks.

Description

빵 반죽을 열과 바람을 이용하여 무 첨가물, 무 보존제의 장기보존이 가능한 과자 제조 방법{Bread dough, using the heat and wind, non-additive, non-retention of long-term sustainable non-confectionery manufacturing method}Technical Field [0001] The present invention relates to a method of manufacturing a confectionery which can be preserved for a long period of time without adding additives or preservatives using heat and wind,

본 발명은 곡물과 야채, 견과류, 해조류를 넣은 1차, 2차 발효를 거친 빵 반죽을 열이 오븐 내에서 발생하고 그 열을 바람으로 순환시 켜주는 기능의 오븐에서 열과 바람으로 완전히 말리면서 구워주는 방법으로 빵 반죽이 과자가 되게 하는 제조 방법에 관한 것으로 맛과 영양이 뛰어나며 기름, 버터, 첨가물, 보존제 없이도 장기보존이 가능하여 각종 첨가물로부터 안전하고, 쉽게 깨지지 않아 질소 포장이 필요치 않고 운반이 용이하다. The present invention relates to a method for producing baked bread dough having a primary and secondary fermentation of cereals, vegetables, nuts and seaweeds, which is produced in the oven and which is capable of circulating the heat through the wind, It is safe and easy to be protected from various additives because it can be preserved without oil, butter, additives and preservatives. It is easy to carry and does not require nitrogen packing. Do.

일반적으로 많은 종류의 과자는 각종 첨가물이 들어있고, 깨지기 쉬운 과자와 기름에 튀긴 과자가 많이 유통되고 있는데 특히 기름에 튀긴 과자는 콜레스테롤과 지방을 함유하고 있어 각종 성인병의 원인이 되기도 한다. 그리고 보존과 운반을 위해 많은 양의 질소 충전 포장을 하여 질소 과자라는 말을 하기도 한다. 따라서 이러한 문제점을 개선하여 첨가물과 보존제가 전혀 없어도 장기 보존이 가능함과 동시에 건강하고 쉽게 깨지지 않아 운반과 유통에 용이한 제품 개발이 요구된다.In general, many types of confectionery contain various additives, fragile confectionery and fried confectionery are distributed a lot. Especially, fried confectionery contains cholesterol and fat, which causes various adult diseases. It is also called nitrogen sweets by carrying a large amount of nitrogen-filled packaging for preservation and transportation. Therefore, it is necessary to develop a product that is easy to carry and circulate because it can be preserved for a long time without any additives and preservatives at the same time and is not broken easily and healthy.

본 발명의 목적은 발효 과정을 거친 빵 반죽을 열과 바람을 이용하여 첨가물과 보존제 없이 맛과 영양이 뛰어나며 장기간 보존이 가능하여 건강하고 안전한 과자를 제공하고, 쉽게 깨지지 않아 보관과 유통이 용이한 과자를 제공하는 것이다.It is an object of the present invention to provide a cookie which can be stored for a long time without any additive or preservative by using heat and wind by using fermented bread dough, .

본 발명의 일 실시 예에 따른 과자 제조방법은 1) 중, 강력의 밀가루에 곡물, 야채, 해조류, 견과류 등을 넣어 반죽하는 단계, 2) 1) 의 반죽을 1차 발효시키는 단계, 3) 2) 의 1차 발효된 반죽을 원하는 모양으로 성형하는 단계, 4) 3) 의 성형한 빵 반죽을 2차 발효시키는 단계, 5) 4) 의 2차 발효된 빵 반죽을 열이 오븐 내에서 발생하고 그 열을 바람으로 순환시 켜주는 기능의 오븐에서 열(온도 100℃ ~ 150℃)과 바람으로 완전히 말리면서 30분 ~ 1시간 구워주는 단계를 포함할 수 있다.The method of manufacturing a cookie according to an embodiment of the present invention comprises the steps of 1) kneading grains, vegetables, algae, nuts, and the like into a strong flour, 2) 1) fermenting the dough of 1) 4) forming the desired fermented dough into a desired shape, 4) secondly fermenting the molded bread dough of 3), 5) bringing the second fermented bread dough of 4) into the oven (100 ° C to 150 ° C) in a furnace capable of circulating the heat through the wind, and a step of bake for 30 minutes to 1 hour while being completely dried with the wind.

본 발명의 일 실시 예에 따르면 곡물, 야채, 해조류, 견과류 등을 넣어 반죽한 빵 반죽을 열이 오븐 내에서 발생하고 그 열을 바람으로 순환시 켜주는 기능의 오븐에서 열과 바람으로 동시에 완전히 말려서 첨가물과 보존제를 사용하지 않아도 장기보존이 가능하고 맛과 영양이 뛰어난 건강한 과자의 제조 방법이 제공된다.According to one embodiment of the present invention, bread dough made of kneaded cereal, vegetables, seaweed, nuts, etc. is generated in the oven and circulated through the oven, And a method for producing healthy confectionery which is capable of long-term preservation without using a preservative and which is excellent in taste and nutrition.

이하, 본 발명의 실시예들을 상세히 설명한다. 다만 본 발명이 실시예들에 의해 제한되거나 한정되는 것은 아니다. 본 발명의 실시 예에 따른 과자 제조방법은 1) 중, 강력의 밀가루에 곡물, 야채, 해조류, 견과류 등을 넣어 빵 반죽하는 단계, 2) 1) 의 빵 반죽을 1차 발효시키는 단계, 3) 2) 의 1차 발효된 빵 반죽을 원하는 모양으로 성형하는 단계, 4) 3) 의 성형한 빵 반죽을 2차 발효시키는 단계, 5) 4) 의 2차 발효된 빵 반죽을 열이 오븐 내에서 발생하고 그 열을 바람으로 순환시 켜주는 기능의 오븐에서 열(온도 100℃ ~ 150℃)과 바람으로 완전히 말리면서 30분 ~ 1시동안 과자를 구워내는 단계를 포함한다.Hereinafter, embodiments of the present invention will be described in detail. However, the present invention is not limited to or limited by the embodiments. The method of manufacturing a cookie according to an embodiment of the present invention comprises the steps of 1) kneading bread with strong flour, grains, vegetables, algae, nuts, etc., 2) firstly fermenting the bread dough of 1) 2) molding the first fermented bread dough into the desired shape, 4) secondly fermenting the molded bread dough of 3), 5) bringing the second fermented bread dough of 4) into the oven (100 ° C to 150 ° C) in the oven, which is capable of circulating the heat through the wind, and baking the cookies within 30 minutes to 1 hour while completely drying with the wind.

이상과 같이 본 발명의 일실시예는 비록 한정된 실시예에 의해 설명되었으나 본 발명의 일실시예는 상기 설명된 실시예에 한정되는 것은 아니다. 여기에 게시된 실시예들 외에도 다른 변형 예들이 실시 가능하다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진자에게 자명한 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be apparent to those skilled in the art that other variations are possible in addition to those disclosed herein.

Claims (1)

중, 강력의 밀가루에 곡물, 야채, 해조류, 견과류 등을 넣어 빵 반죽하는 단계;
상기의 빵 반죽을 1차 발효시키는 단계;
상기 1차 발효된 빵 반죽을 원하는 모양으로 성형하는 단계;
상기 성형한 빵 반죽을 2차 발효시키는 단계;
상기 2차 발효된 빵 반죽을 열이 오븐 내에서 발생하고 그 열을 바람으로 순환시 켜주는 기능의 오븐에서 열(온도 100℃ ~ 150℃)과 바람으로 완전히 말리면서 30분 ~ 1시간 구워주는 단계를 포함하는 과자 제조 방법Kneading bread, adding grains, vegetables, seaweeds, nuts, etc. to the middle and strong flour;
Firstly fermenting the bread dough;
Molding the primary fermented bread dough into a desired shape;
Secondly fermenting the molded bread dough;
The second fermented bread dough is heated in the oven and heated in the oven to circulate the heat in the oven. It is heated (100 ° C ~ 150 ° C) and dried for 30 minutes ~ 1 hour A method of manufacturing a confectionery comprising steps
KR1020160083488A 2016-07-01 2016-07-01 Bread dough, using the heat and wind, non-additive, non-retention of long-term sustainable non-confectionery manufacturing method KR20180003839A (en)

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KR1020160083488A KR20180003839A (en) 2016-07-01 2016-07-01 Bread dough, using the heat and wind, non-additive, non-retention of long-term sustainable non-confectionery manufacturing method

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200053008A (en) 2018-11-07 2020-05-18 구름마을사람들 영농조합법인 Method of making rice cake

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200053008A (en) 2018-11-07 2020-05-18 구름마을사람들 영농조합법인 Method of making rice cake

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