KR20180017826A - Cloud developed round shaped bread for improved silky texture and manufacturing method thereof - Google Patents

Abstract

The present invention relates to cloud-shaped bread with an improved soft texture, and a preparation method of the same. In particular, bread in the shape of a cloud is filled with a filler having a soft texture, thus enhancing a visual image and a gustatory mouthfeel so as to remind a consumer of the image of a cloud at the time of consuming the bread; and a preparation method of the same. The could-shaped bread of the present invention, which has a novel form that visually and gustatorily reminds the consumer of a cloud, can gain consumers′ preference through arousing their curiosity. Further, an upper part and a lower part of the cloud-shaped bread can be formed with different types of bread so as to enable the consumer to ingest the different types of bread simultaneously at the time of ingestion. Furthermore, a sweet and soft filler inside the soft bread can harmoniously realize the mouthfeel that resembles the image of a soft and fluffy cloud, thus satisfying the visual image and providing gustatory satisfaction at the same time.

Description

[0001] The present invention relates to a cloud-shaped bread having improved soft texture and a method for producing the same,

The present invention is a bread prepared by filling fillings having a soft texture inside a loose-shaped bread reminiscent of a loveliest cloud, and a soft texture that enhances the visual image and tasteful texture of the bread so that consumers are reminded of clouds when consumed And a method of manufacturing the bread.

The diet of modern people is gradually becoming westernized and diversified, and the consumption of bread is steadily increasing due to the nuclear family or the daily life of busy modern people.

In general, bread is made by adding salt, sugar, oil, baking powder or yeast to the grain powder, kneading it, fermenting it, then bloating, and baked or steamed food. Flour is often used as a main ingredient, but it can be produced using a variety of grain flour such as barley, rye, corn, buckwheat, and rice.

For example, it is possible to produce baked bread by expanding the gluten in the dough produced by mixing basic materials such as grain powder, yeast, water, and salt with a kneader, expanding it by fermentation of yeast, Various types of bread can be produced depending on the difference in shape, fermentation and baking.

Breads can be roughly divided into fermented bread (yeast bread) which is slowly fermented in the yeast and quick-breaded bread which is rapidly bloomed by baking powder. Among them, the fermented bread is a mixture of sugar, shortening, butter, Powdered milk, yeast, and salt are added to knead it to make it inflated. Calcium carbonate is added to control acidity, and vitamin B1 and lysine are added to fortify nutrition. The thus-fermented bread is divided into a certain size using a dividing machine, stretched out, drawn out of gas, shaped, expanded in a furnace, and baked.

In terms of nutritional aspects, carbohydrate is the main ingredient, so it is valuable as a calorie food. Protein is much more than rice. However, wheat flour lacks essential amino acid such as lysine. In order to make bread as a stock, High-content vegetables, protein, and fat-rich meat must be consumed together.

A commonly known method of producing bread is classified into a straight dough method and a sponge and dough method. In a small-scale factory, a window bakery, and an in-store bakery, (straight dough method), and in large-scale factories, bread can be produced using the sponge and dough method.

In detail, the Straight dough method is to mix all the ingredients needed to make a product into a mixer and knead, mixing the dough until it is soft, dry and elastic. In short, it is basically a method of manufacturing bread by measuring material → dough → first fermentation → subdividing (dividing into one portion) → molding → second fermentation → baking → cooling.

In the direct method, all of the bread ingredients are simultaneously injected and mixed to prepare bread dough and fermented to produce bread. The bread dough can be produced in a short time with a small force, and the fermentation process can be fully performed However, once the ingredients are kneaded, it is impossible to add the ingredients in the bread making process, and it is difficult to control the properties of the dough. The reliability of the product quality may deteriorate due to fluctuations.

In addition, the Sponge and dough method divides the entire material and mixes it twice, giving the first dough a "sponge" second dough "dough" , The material is weighed → first mixing (sponge manufacture) → first fermentation → second mixing (dough making) → second fermentation → baking → cooling to produce bread.

As mentioned above, the bread prepared by mixing water, salt, yeast or baking powder with wheat flour such as wheat using a direct method or a medicinal method, kneading and baking or steaming the wheat, wheat, corn, rye It is possible to produce breads having various mouthfeel and flavor according to other ingredients contained in the dough and the method of cooking according to the kind of the grain powder to be produced.

However, these types of bread are produced in the form of a shape similar to that of a long or long shape, and thus they do not satisfy the visual and aesthetic preferences of various consumers.

Accordingly, attempts have been made to produce breads with different forms and new forms in order to satisfy consumers' preferences. For example, registered patent No. 1526139 (2015.05.29) discloses that honey and mulberry leaf powder and edible insect powder Honey, mulberry leaf powder and edible insect powder which can satisfy various consumers' taste by shaping the insect model of the insect expo is made by putting nectar-pickled peanuts in the included dough and making the bread having an insect shape by using a mold frame A method of making a bread having an insect shape added is proposed.

Patent No. 1526139 (2015.05.29)

The present invention is a bread prepared by filling fillings having soft texture inside a reminiscence-shaped bread, and the visual image of the bread and the soft, Which is a new type of bread which is improved in palatability of a consumer by improving the texture of the bread, and a manufacturing method thereof.

According to an aspect of the present invention, A head portion formed on the upper portion of the body portion; And a filler filled in the body portion and the head portion, wherein the body portion and the head portion are breads produced by applying heat to a dough mixed with grain powder and water, .

Preferably, the loamy cloudy bread surface may be decorated with a deco material comprising at least one of sugar powder, sugar and starch, more preferably 100 parts by weight of the bread comprising the body and the head ; And 40 to 60 parts by weight of the filler and 0.1 to 1.5 parts by weight of the deco material based on 100 parts by weight of the bread.

The bread including the body and the head includes: a main material including grain powder and water; And at least one material selected from among sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg white, milk, processed oil, vegetable oil, skim milk powder and synthetic flavoring agent. Wherein the body comprises 100 parts by weight of grain powder; 20 to 26 parts by weight of water, 20 to 40 parts by weight of milk, 50 to 70 parts by weight of butter, 1 to 3 parts by weight of salt, 8 to 14 parts by weight of sugar, 3 to 7 parts by weight of skim milk powder 4 to 8 parts by weight of yeast, 3 to 7 parts by weight of egg shell, 0.03 to 0.1 part by weight of synthetic flavoring agent and 0.01 to 0.2 part by weight of baking improver.

In addition, it is preferable that the body includes pastry formed in the inside of the body, and the head includes a caboose-shaped surface and a moist choux.

It is preferable that the filling material includes at least one selected from the group consisting of milk cream, chocolate cream, peanut cream, pea cream, butter cream, cream cream, cream cheese and persulfate cream, more preferably a persulfate cream, And a mixed cream containing 10 parts by weight of butter cream based on 100 parts by weight of the cream.

Another embodiment of the present invention relates to a method for producing a flavor enhancer comprising the steps of mixing main ingredients including grain powder and water and at least one additive selected from the group consisting of sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, eggs, milk, A material preparing step of preparing one or more materials selected from among the plurality of materials; A kneading step of mixing the prepared main material and the raw material to prepare a raw material; A first shaping step of shaping the body by putting the prepared raw paper into a mold having a concave shape in the form of a roll; A fermentation step of fermenting the body part formed through the first shaping step; A second shaping step of forming a head part by placing a shmix dough on the upper part of the fermented body part; A baking step of baking the raw paper on which the head part is formed on the upper part of the body through the second forming step to produce bread; And a filling step of filling a filler after forming a hole in the prepared bread, and a method for producing a loose cloud-shaped bread having an improved soft texture.

Further comprising: a dividing step of dividing the produced raw paper into a predetermined amount and rounding it between the kneading step and the first forming step, A freezing step of freezing the raw material sliced in an amount; And a defrosting step of defrosting the frozen raw paper at 15 to 25 DEG C for 7 to 13 minutes between the freezing step and the first forming step.

Preferably, the method further includes a resting step between the first shaping step and the fermentation step, wherein the body part formed through the first shaping step is left at a temperature of 15 to 25 DEG C and a humidity of 60 to 80% for 50 to 70 minutes And a decorating step of decorating the deco material containing at least one of sugar powder, sugar and starch on the surface of the filling-filled bread after the filling step.

Specifically, the material preparation step comprises: 100 parts by weight of grain powder; 20 to 40 parts by weight of purified water, 20 to 40 parts by weight of butter, 50 to 70 parts by weight of butter, 1 to 3 parts by weight of salt, 8 to 14 parts by weight of sugar, 3 to 7 parts by weight of skimmed milk powder 4 to 8 parts by weight of yeast, 3 to 7 parts by weight of egg shell, 0.05 to 0.03 part by weight of synthetic flavoring agent and 0.01 to 0.2 part by weight of baking improver are metered and prepared.

The fermentation step may be a step of fermenting the body part formed in the first forming step at a temperature of 25 to 30 ° C and a humidity of 70 to 80% for 30 to 60 minutes.

The shmix dough in the second molding step may be a mixed powder containing at least one of wheat flour, vegetable oil, egg powder, wheat starch, milk powder, baking powder, acidity regulator, salt and synthetic flavoring agent; Sugar; And water; and then whipping the mixture.

In detail, the second forming step is a step of placing, in a spiral form, 40 to 60 parts by weight of a sham mix dough on the basis of 100 parts by weight of the fermented body part on the top of 100 parts by weight of the fermented body part, The baking may be performed by applying water vapor at a temperature of 150 to 200 DEG C for 65 to 75 minutes to the raw paper on which the head part is formed on the upper part of the body through the second forming step.

The filling may include one or more selected from milk cream, chocolate cream, peanut cream, pea cream, butter cream, cream, cream cheese and somalin cream.

In the filling step, it is preferable that, after forming a hole in the manufactured bread, filling the bread 100 parts by weight with 40 to 60 parts by weight of the filler based on 100 parts by weight of the bread.

The present invention provides a new type of bread which is reminiscent of a cloud in visual taste by consuming the ingredient with soft texture in a bread shaped as a rough cloud, thereby inducing consumers' curiosity and improving the preference degree .

In addition, since the upper portion and the lower portion of the loaf shaped bread are made of different types of bread, it is possible to simultaneously take different kinds of bread at the time of ingestion, and in addition to the sweet and soft ingredients in soft bread, By implementing the image of a fluffy cloud as a texture, it can satisfy the visual image and satisfy the taste.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a loose cloud-shaped bread improved in soft texture and produced according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method of manufacturing a loose cloud-shaped bread having improved smooth texture according to an embodiment of the present invention.
FIG. 3 is a flowchart illustrating a method of manufacturing a loose cloud-shaped bread having improved smooth texture according to another embodiment of the present invention.
FIG. 4 is a photograph showing a first molding step in which a raw paper is formed into a roll shape and put in a mold according to an embodiment of the present invention.
5 is a photograph showing a state in which a shampoo dough is manufactured according to an embodiment of the present invention.
6 is a photograph showing a second forming step according to an embodiment of the present invention.
7 is a photograph showing a baking step according to an embodiment of the present invention.
FIG. 8 is a photograph showing a filling step and a decoration step of filling the filling material in the bread prepared according to the embodiment of the present invention and decorating the surface.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. As well as the fact that

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.

In each step, the identification code is used for convenience of explanation, and the identification code does not describe the order of the steps, and each step may be performed differently from the stated order unless clearly specified in the context. have. That is, each step may be performed in the same or substantially the same way as the stated order, or may be performed in the reverse order, unless the steps are clearly and clearly specified in the specification.

The terms "first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

In the present specification, 'dough' refers to the act of winning or winning by mixing liquid with various kinds of grain flour including flour. In a broad sense, it is not only a lump of liquid mixed with various grain flour, It can mean all things kneaded with a mixture of grain powder and liquid. In addition, the term 'raw paper' of the present invention refers to dough formed in the form of bread until the time of baking by applying heat during bread production. In a broad sense, the dough includes various materials in the dough, it means.

Hereinafter, a loose cloud-shaped bread having improved smooth texture and a method for producing the same will be described in detail.

First, the loose cloud-shaped bread improved in the soft texture of the present invention gives a visual image of the bread so as to be reminiscent of a cloud when presented to consumers, and a tasteful texture that is interlocked with the image of clouds due to a soft texture at the time of ingestion As a new type of bread improved, preferably a body as in Figure 1; A head portion formed on the upper portion of the body portion; And a filling material filled in the body part and the head part. The body part and the head part may be a bread made by applying heat to a dough mixed with a grain powder and water, and preferably a visually white cloud A deco material may be formed on the surface of the bread, including one or more of sugar powder, sugar and starch, to add sweetness as well as reminiscent.

More preferably, the loose cloud-shaped bread having improved smooth texture of the present invention comprises: 100 parts by weight of bread comprising the body and the head; And 40 to 60 parts by weight of the filler and 0.1 to 1.5 parts by weight of the deco material, based on 100 parts by weight of the bread, through the repeated cooking experiment, the bread containing the body part and the head part, And the taste and flavor of the décor material are mixed together.

The bread including the body and the head includes: a main material including grain powder and water; And at least one material selected from the group consisting of sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg white, milk, processed oil, vegetable oil, skim milk powder and synthetic flavoring agents, 100 parts by weight of grain powder; 20 to 40 parts by weight of purified water, 20 to 40 parts by weight of butter, 50 to 70 parts by weight of butter, 1 to 3 parts by weight of salt, 8 to 14 parts by weight of sugar, 3 to 7 parts by weight of skimmed milk powder 4 to 8 parts by weight of yeast, 3 to 7 parts by weight of egg shell, 0.05 to 0.03 part by weight of synthetic flavoring agent and 0.01 to 0.2 part by weight of baking improver.

The grain flour as a main ingredient of the bread is not particularly limited as long as it is a wheat flour which is generally used as a main nutrient containing carbohydrate and can be used as a stock but is preferably a wheat flour, a rye flour, a rice flour and a barley flour Or more, and more preferably wheat flour.

In the present invention, the body part and the head part are usually manufactured by applying heat to a dough obtained by mixing grain powder and water. The bread is not limited as long as it is generally called bread, and the body part and the head part can be formed. The body portion may be pastry in which the inside of the bread is alive and the head portion may be cabbage surface and the surface may be crispy and moist and moist choux.

In addition, the filler filled in the body and the head may be in the form of a cream to further impart a soft texture, and it is not particularly limited as long as it is a cream having a soft texture generally used for food, May include one or more selected from milk cream, chocolate cream, peanut cream, pea cream, butter cream, cream, cream cheese and Mousseline cream.

For example, the filler may be a mixed cream in which 100 parts by weight of a persulfate cream or cream is mixed with 10 parts by weight of butter cream based on 100 parts by weight of the cream.

The loose cloud-shaped bread with improved soft texture of the present invention will be described in detail through the following manufacturing method.

Another embodiment of the present invention relates to a method of manufacturing a loose cloud-shaped bread having improved smooth texture as shown in FIG. 2, wherein the main ingredients including grain powder and water, sugar, salt, starch, baking powder, yeast, baking Preparing a preparation for metering one or more ingredients selected from the group consisting of an improver, butter, butter cream, egg white, milk, processed oil, vegetable oil, skim milk and synthetic flavoring; A kneading step of mixing the prepared main material and the raw material to prepare a raw material; A first shaping step of shaping the body material by putting the produced raw material paper into a mold having a concave shape in a roll form; A fermentation step of fermenting the body part formed through the first shaping step; A second shaping step of forming a head part by placing a shmix dough on the upper part of the fermented body part; A baking step of baking the raw paper on which the head part is formed on the upper part of the body through the second forming step to produce the bread including the body and the head part; And a filling step of filling the filling material after forming a hole in the prepared bread.

Preferably, as shown in Fig. 3, a dividing step is performed between the doughing step and the first molding step, in which the prepared dough is divided into a predetermined amount and then rounded; A freezing step of freezing and storing a raw material piece divided into a predetermined amount between the dividing step and the first forming step; A first thawing step of thawing the frozen raw material at 15 to 25 DEG C for 7 to 13 minutes between the freezing step and the first forming step; A dormant step between the first molding step and the fermentation step in which the dough placed in the mold is thawed at a temperature of 15 to 25 DEG C and a humidity of 60 to 80% for 50 to 70 minutes; And a decorating step of decorating a deco material containing at least one of sugar powder, sugar and starch on the surface of the filling-filled bread after the filling step.

The body part and the head part of the present invention are bread prepared by mixing wheat flour and water and kneading and kneading the bread. The flour is mixed with various kinds of grain flour including wheat flour and mixed to produce a "dough" or "dough" The body portion and the head portion can be manufactured.

In addition, breads can be manufactured in various kinds of bread according to various manufacturing processes such as the type of the material included in the kneading, the shape of the dough, the method, and the like, and the body portion and the head portion of the present invention are the same kind of bread, And it can be changed into various shapes and shapes within a range that does not hurt the image of the cloudy shape as well as the type and size of the preferable bread according to the preference and preference of the consumer.

Material preparation step

First, the step of measuring and preparing a material for producing a loose cloud-shaped bread having improved smooth texture of the present invention is a method of collectively evaluating the texture, flavor, taste, etc. through repeated cooking experiments, Is a step of measuring and preparing quantitative quantities of the improved bread in order to mass produce the bread in a uniform quality, comprising the steps of: mixing the main ingredients containing grain powder and water and the sugar, salt, starch, baking powder, yeast, baking improver, butter, , Egg yolk, milk, processed oil, vegetable oil, skim milk powder and synthetic flavoring agent.

More preferably, the material preparation step is a step of producing bread constituting the body of the present invention, specifically, 100 parts by weight of grain powder; 20 to 40 parts by weight of purified water, 20 to 40 parts by weight of butter, 50 to 70 parts by weight of butter, 1 to 3 parts by weight of salt, 8 to 14 parts by weight of sugar, 3 to 7 parts by weight of skimmed milk powder 4 to 8 parts by weight of yeast, 3 to 7 parts by weight of egg yolk, 0.05 to 0.03 part by weight of synthetic flavoring agent and 0.01 to 0.2 parts by weight of baking improver are metered and prepared.

The ratio of the material prepared in the material preparation step is not limited to the main material and the material proportions of the above-mentioned examples, and it is possible to adjust the ratio according to the taste of the consumer to be consumed. However, Flavor or flavor of the bread produced through the raw material produced by mixing the main ingredients and the raw materials and kneading the raw materials and the flavor or taste of the head portion formed on the top of the main body and the filling material filling the main body and the head portion The optimum mixing ratio is derived.

Grain flour and water, which are main ingredients prepared in the above material preparation step, are a basic material for producing bread. Grain flour, which is one of the main ingredients, can use wheat flour having 8 to 12% protein and more than rice.

The essential amino acids of the wheat flour are known to be slightly smaller than those of rice. In order to improve the texture of the bread, strong flour, gravity flour or strong flour and gravure flour can be mixed and used.

In addition to the above main ingredients, a supplementary ingredient may be further prepared to improve the taste, flavor, and texture of the bread. In particular, the salt or sugar contained in the ingredient may enhance the taste of the bread as a sweetener that enriches the taste.

In addition, the yeast or bread improver included in the ingredient may not only improve the texture of the bread by activating the gluten in the raw paper produced by kneading the main ingredient and the supplementary ingredient in the subsequent stage, but also can smooth the bread through the butter, Not only the moist texture can be improved but also the flavor can be improved and the consumer's preference can be improved.

Specifically, sugar, which is one of the sub-materials, is processed in sugarcane and sugar beet, and not only can the sweetness of the prepared bread be enhanced, but also can be used as a food for yeast used for fermenting the raw material, .

The yeast activated by the sugar is a baker's yeast that causes alcohol fermentation in the production of the subsequent stage of the raw material, and can decompose the sugar contained in the grain powder and sugar to generate alcohol and carbon dioxide gas. The carbon dioxide gas generated at this time does not escape out of the gluten film formed in the bread dough, so that the dough is inflated, so that the soft and elastic bread can be produced, and the shape of the bread can be maintained optimally.

In addition, the baking improver is added during kneading in order to easily form gluten in the dough and improve the texture of the dough in the process of producing bread. Examples of the baking improver include an oxidizing agent, a reducing agent, a dough- And yeast food.

The oxidizing agent helps bond between the proteins and helps to increase the volume of the bread produced by tightening or strengthening the structure of the dough and to have tight pores in the dough. The reducing agent, in contrast to the oxidizing agent, L-cysteine, sorbic acid, and the like, which serve to shorten the kneading time and increase the moldability and mechanical properties by weakening the structure of the dough. In addition, the dough enhancer enhances the structure of the dough with a role similar to that of the oxidizer, and the aging retardant can combine with the dough starch to delay the aging of the starch and improve the moisture retention so that the dough is not hardened or dried easily.

Eastfood, one of the baking improvers, is one of the food additives which is used to control the fermentation of yeast and improve the dough and quality in baking in general. It is generally used as a basic base with calcium salt, pH adjuster, A water quality improver, an oxidizing agent, a reducing agent, and an emulsifier are appropriately blended to harden and harden the gluten in the dough, as well as to activate the yeast fermentation.

The bread improver included in the present invention is not particularly limited as long as it is a food additive to be used as a bread improver in the market. Preferably, the bread improver is selected from the group consisting of glycerin fatty acid ester, vitamin C, charmal calcium, alpha amylase (non- Cellulases can now be used, including glucose, whey protein, and seed oil.

In the production of raw materials including the above-described baking improver, it is known that when the raw material is frozen by strengthening the gluten in the raw material through the oxidation process and improving the water absorption capacity, the yeast is maintained in the freezing process, The elasticity of the dough can be maintained at the time of thawing of the dough, and the physical properties of the dough can be changed to a desired state due to the enhanced gluten film, thereby improving the volume increase, stability and tissue.

In addition, butter, butter cream, egg whites, milk, processed oil, vegetable oil, skim milk powder or synthetic flavoring, which may be included in the ingredient, improve the soft and moist texture of the bread produced and the flavor, taste and flavor of the bread And the consumer's appetite can be improved to increase the preference degree.

Dough stage

The kneading step of preparing the raw material by mixing the prepared main material and the raw materials after metering and preparing at least one selected from the main material and the raw material through the material preparation step may be performed by appropriately selecting the mixing time and the kneading speed according to the kind or amount of the prepared material To prepare a raw paper.

As an example, it is possible to use the main ingredients including metered and prepared cereal flour and water, and a sweetener such as sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg whites, milk, processed oil, vegetable oil, One or more of the selected ingredients may be uniformly mixed at a temperature of 18 to 25 ° C for 10 to 20 minutes. If the kneading temperature is too low or too high, the activity of the yeast in the ingredient is lowered, And the gluten in the dough produced by the kneading can not be sufficiently formed, so that the shape of the bread may be distorted or the texture may become rough.

When mixing all the materials metered in the material preparing step at the time of mixing in the kneading step, mixing of the materials is not properly performed and the uniformity may be deteriorated. When the mixing time is exceeded, It is preferable to prepare the raw material by kneading it without dividing it at the same time, since the moisture content of the bread is lowered and the texture of the bread is lowered and the texture becomes thicker due to the filling of the bread.

Split stage

The dough produced in the kneading step may be divided into a desired amount in consideration of the size of the bread to be produced through the dividing step, and then the divided dough may be rounded.

At this time, the rolled green leaf can be left for about 10 to 20 minutes, so that the green leaf is firstly fermented and swollen to recover not only the scars caused by the green leaf but also the activity of gluten And the extensibility of the bread is improved. As a result, it is possible to improve the formability of the bread by increasing the thickness of the bread in the molding step at the end, and to improve the soft and chewy texture of the bread.

Freezing and thawing steps

In order to store and distribute the raw paper material divided through the dividing step, it may further include a post-forming step, a freezing step and a thawing step.

Specifically, by temporarily freezing the yeast through the freezing step of rapidly freezing the raw material which has been divided into the desired amount of the bread to be produced at a temperature of 0 to -35 DEG C for 30 to 40 minutes and preventing the bread from being fermented , The rapidly frozen raw material can be stored and circulated at -15 to -20 ° C. and then subjected to a thawing step in which the frozen raw material is thawed at room temperature, preferably at 15 to 25 ° C. for 7 to 13 minutes.

During the thawing step, it is preferable that the yeast contained in the raw material starts to be fermented so as not to cause fermentation, and the temperature, humidity, and time are preferably maintained so as not to cause excessive evaporation of moisture contained in the raw material.

In particular, when the frozen raw material is thawed at a humidity of less than 75%, the shape of the bread may be deformed in the baking step of the subsequent stage due to rapid water evaporation. If the humidity exceeds 85%, the texture of the bread is deteriorated There is a problem that the degree of preference is lowered due to occurrence of odor peculiar to the grain dough.

The freezing step and the defrosting step may be performed by directly molding the raw material pieces divided through the dividing step. However, in order to provide the freshly prepared bread to the customer during the mass-produced baking process, The freezing step and the freezing step may be omitted if the long-term storage and circulation process is unnecessary during the baking process, and the process may proceed directly to the first shaping step in the dividing step.

The first molding step

The first shaping step of shaping the produced raw paper into a roll shape and molding the body part in a concave shape is performed by pressing the raw paper as shown in FIG. 4A, flattening the raw paper to a predetermined thickness, It is possible to form a body part by putting it into a frame.

The reason why the margin is left in the inside when the raw paper is formed into a roll form is that the inside space for filling the filling material is left in the filling step of the rear end. The width of the margin space is not particularly limited, .

The rolled raw material in the form of a roll can be inserted into the concave-shaped frame in the longitudinal direction to form the body portion. For example, as shown in Fig. 4, after the raw paper is cut into a roll shape, it can be put into a concave circular mold to form the body portion.

Rest stage

The raw paper on which the body portion is formed through the first forming step can be completely thawed through a resting step of thawing for 50 to 70 minutes at a temperature of 15 to 25 ° C and a humidity of 60 to 80%. At this time, care should be taken that the center temperature of the raw material does not exceed 19 캜, in order to suppress the activity of the yeast contained in the raw material.

Fermentation stage

The fermentation step of fermenting the body completely thawed through the dormant step at a temperature of 25 to 30 ° C. and a humidity of 70 to 80% for 30 to 60 minutes may be performed by activating the yeast contained in the raw material forming the body, Bread can be blown through the carbon dioxide gas generated by fermentation.

If the temperature, humidity, and time of the fermentation exceed the above-mentioned range, fermentation or fermentation can not be performed sufficiently. Therefore, it is impossible to produce a desired type of bread because the tissue is not formed properly. The palatability can be lowered.

Second molding step

A second shaping step of forming a head part by placing a shmix dough on the upper part of the fermented body through the fermentation step comprises a step of mixing 100 parts by weight of the fermented raw body with 100 parts by weight of the shirmed dough 40 To 60 parts by weight in a spiral form.

The shampoo paste may be a mixed powder containing at least one of wheat flour, vegetable oil, egg powder, wheat starch, milk powder, baking powder, acidity regulator, salt and synthetic flavoring agent; Sugar; And water; and then whipping the mixture.

In order to easily manufacture one of the breads, the shirm mix dough may be prepared into a sham mix dough by using a shmix powder, which is a mixed powder in circulation in the market, as an example. For example, 100 parts by weight of the wheat flour 80 to 120 parts by weight of water, 80 to 120 parts by weight of milk, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of sugar, 70 to 90 parts by weight of butter, 200 to 230 parts by weight of egg, egg yolk 50 To 70 parts by weight may be mixed to prepare a shirm mix dough.

At this time, it is preferable that the dough is whipped so that the dough becomes sticky as shown in Fig.

The manufactured shummies dough may be formed in a spiral shape on the upper part of the fermented body through the fermentation step to form the hair part. For example, the shummies dough may be spirally formed by using a syringe bag on the body part, It can be squeezed in form.

It is preferable to spray the upper part of the head part by placing the shmix dough on the upper part of the body part to form the head part. This prevents the surface from being crushed through heating in the baking step of the rear end, It is to make bread of soft texture.

Baking step

The baking step of applying the heat to the body and the hair formed through the second forming step may be performed at a temperature ranging from 150 to 200 ° C at a temperature of from 65 ° C to 200 ° C, Bread can be made by adding steam for 75 minutes.

When the bread is baked in the baking step, if the temperature is too high, the surface of the bread is burned. On the contrary, if the temperature is too low, the bread does not swell, and the moisture contained therein is evaporated and becomes hard and stiff as it is. It is important to keep the temperature and time for baking because the bread is not ripe or burns.

Preferably, a bread having a moist texture can be produced by using an oven in which water vapor is sprayed. When a convection oven is used, water vapor at 190 to 220 ° C is sprayed for 20 minutes at a temperature of 160 to 180 ° C, Steam is sprayed at 140 to 160 ° C. for 30 to 90 seconds, and then heated at 150 ° C. for 5 to 9 minutes without spraying with steam. Then, water vapor at 180 to 200 ° C. is sprayed at a rate of 15 to 20 Min, or when using a technological oven, water vapor is sprayed at 190-210 ° C and 180-220 ° C, and then placed on the bottom of the steel plate for 23-27 minutes and heated to produce bread.

Filling step

The filling step of filling the filling material after forming the hole in the bread produced through the baking step not only improves the smooth texture of the bread but also improves the shape of the bread and the texture of the bread Preferably 100 to 100 parts by weight of the bread, and 40 to 60 parts by weight of the filler based on 100 parts by weight of the bread, after forming holes in the prepared bread, Can be filled.

The filling may include one or more selected from milk cream, chocolate cream, peanut cream, pea cream, pea cream, butter cream, cream cream, cream cheese and somalin cream. To give a sweet and soft texture, , 100 parts by weight of puff cream, and 10 parts by weight of butter cream based on 100 parts by weight of the puff cream can be used.

Decoration stage

The bread filled with the filling material may be supplied to the consumer through the filling step. However, in order to give the consumer who is one of the objects of the present invention a visual image reminiscent of a cloud, the baker's surface is coated with sugar powder, A decorative material containing at least one of the decorating material and the decorating material.

In order to express this, a sugar is formed on the surface of the body part and a sugar powder is used on the surface of the head part to decorate it as shown in FIG. 8C, since clouds are generally associated with white and white soft and soft images.

Thus, when the loose cloud-shaped bread improved in the soft texture of the present invention is ingested, not only the body portion, which is the bread with a soft texture and the sweet soft filling material in the head portion, are mutually intertwined with each other, It is possible to improve palatability by giving the consumer a feeling of eating.

Hereinafter, the present invention will be described with reference to experimental examples. However, the following examples are intended to illustrate the present invention specifically, and the scope of the present invention is not limited to the following examples.

[Manufacturing Example]

Cozy  Manufacture of cloud-shaped bread

Wheat flour, 273.5 g of high strength, 64.3 g of purified water, 82 g of milk, 6 g of salt, 30.1 g of sugar, 12.3 g of dregs, 5.5 g of baking improver, 0.3 g of yeast hood, 0.4 g of synthetic flavoring agent 13.7 g of egg yolk and egg whites and 165.5 g of butter cream were weighed and placed in a kneader for 3 minutes at a low speed (800-1000 rpm), 6 minutes at a medium speed (1100-1300 rpm) 1000 rpm for 3 minutes and medium speed (1100 ~ 1300 rpm) for 5 minutes. At this time, care was taken so that the temperature of the dough did not exceed 24 占 폚 when the dough was produced.

The prepared cornstarch was divided into 67 g portions, and the mixture was rapidly frozen at -35 ° C for 35 minutes and stored at -18 ° C.

The frozen raw materials were panned in a pansy pan and allowed to stand at room temperature (20 ° C) for 10 minutes. At this time, care was taken so that the center temperature did not exceed 4 ° C in order to lower the activity of the yeast contained in the pellets.

As shown in FIG. 4A, the thawed raw paper was left in an extra space in the form of a roll, and the horses were then inserted into a concave circular mold longitudinally to form a body.

The body placed in a circular mold was allowed to stand for 1 hour at a temperature of 20 ° C and a humidity of 70%, and was then thawed and then fermented at a temperature of 28 ° C and a humidity of 75% for 45 minutes.

200 g of a commercially available shmix powder, 30 g of sugar, and 300 L of water were mixed, and the mixture was mixed at high speed for 3 minutes using a whipper. The resulting mixture was whipped until the shirme dough became sticky as shown in FIG. 5, To prepare a sham mix dough.

6 (a)), 35 g of the prepared shmix dough was spirally wound using a syringe bag (Fig. 6 (a)), sprayed with water onto the shmix dough surface To form a head portion.

As shown in FIG. 7, 100% steam of 150 ° C. was added for 1 minute, the steam was turned off, heated at 150 ° C. for 7 minutes, and further heated at 190 ° C. for 17 minutes The bread was prepared by heating and using a steam convection oven for a total of 25 minutes.

The prepared bread was transferred to a perforated pan and cooled. Then, sugar was sprayed on the surface of the body part as shown in FIG. 8 (FIG. 8A), holes were made in the upper part of the head part (FIG. 8B), and 1000 g of puff cream and 100 g of butter cream And the mixture was filled with sugar powder to prepare a rough cloudy bread (Example 1) with improved smooth texture of the present invention.

[Experimental Example 1]

Sensory evaluation

The sensory evaluation of a loose, cloudy bread (Example 1), which was prepared through the manufacturing method of the above Preparation Example and improved in smooth texture, was performed.

The sensory evaluation was carried out on 10 persons from 20s to 50s of adults. The sensory test was divided into 4 items such as visual elements, flavor, taste, texture, and overall acceptability. The results are shown in Table 1 below.

As a comparative example, the bread was produced from the same material as in the above-mentioned production example except that the head portion was made using the same raw material as the body portion (Comparative Example 1) without using the shummys dough and the same manufacturing method (Comparative Example 2) was used.

Evaluation items Example 1 Comparative Example 1 Comparative Example 2 Visual element 10 6 8 zest 8 6 6 flavor sweetness 8 8 4 A sweet taste 7 7 4 Texture 10 6 5 Overall likelihood 10 7 5

The results of Table 1 indicate that the bread of the present invention having improved soft texture and improved airiness (Example 1) obtained the best evaluation in all evaluation items, Not only the visual image, but also soft and fluffy texture, sweet and soft pancake suited well.

However, in the case of Comparative Example 1, the body part and the head part were made of the same kind of bread, and the texture was evaluated to be monotonous. In the molding, the cabbage shape unique to the shoe did not appear properly, In the case of Comparative Example 2, which does not include pancake as a ingredient, the soft texture was lowered and the taste was evaluated as plain as a whole.

Therefore, the bread of the cloudy shape with a soft texture improved by the present invention includes sweet and soft puffiness in a cloud-shaped soft bread reminiscent of a cloud, so that consumers can enjoy not only the visual elements but also the texture and flavor And the palatability was high.

Claims (21)

Body portion;
A head portion formed on the upper portion of the body portion; And
And a filling material filled in the body and the head,
Wherein the body portion and the head portion are breads produced by applying heat to dough mixed with grain powder and water. The method according to claim 1,
On the loose cloud-like bread surface,
A loose, cloud-shaped bread with a soft texture enhanced by decorating the deco material with at least one of sugar powder, sugar and starch. 3. The method of claim 2,
100 parts by weight of bread comprising the body and the head; And
40 to 60 parts by weight of a filler and 0.1 to 1.5 parts by weight of a deco material based on 100 parts by weight of the bread. The method according to claim 1,
The bread, including the body and the head,
Main ingredients including grain flour and water; And
Characterized in that it comprises at least one material selected from the group consisting of sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, egg white, milk, processed oil, vegetable oil, This improved, cloudy bread shape. 5. The method of claim 4,
Wherein the body comprises 100 parts by weight of grain powder;
20 to 26 parts by weight of water, 20 to 40 parts by weight of milk, 50 to 70 parts by weight of butter, 1 to 3 parts by weight of salt, 8 to 14 parts by weight of sugar, 3 to 7 parts by weight of skim milk powder 4 to 8 parts by weight of yeast, 3 to 7 parts by weight of egg yolk, 0.03 to 0.1 part by weight of synthetic flavoring agent and 0.01 to 0.2 parts by weight of baking improver. The method according to claim 1,
The body includes a pastry formed therein,
Characterized in that the head portion is formed in a cabbage shape on the surface, and the inside includes a moist choux. The method according to claim 1,
Characterized in that said filling comprises at least one selected from milk cream, chocolate cream, peanut cream, peanut cream, butter cream, puff cream, cream cheese and persulfate cream. 8. The method of claim 7,
The filler may be a persulfate cream,
Wherein the cream is a mixed cream comprising 100 parts by weight of a puff cream and 10 parts by weight of butter cream based on 100 parts by weight of the puff cream. Weighing one or more of the main ingredients containing cereal flour and water and one or more of sugar, salt, starch, baking powder, yeast, baking improver, butter, butter cream, eggs, milk, processed oil, vegetable oil, skim milk, A material preparation step for preparing the material;
A kneading step of mixing the prepared main material and the raw material to prepare a raw material;
A first shaping step of shaping the body by putting the prepared raw paper into a mold having a concave shape in the form of a roll;
A fermentation step of fermenting the body part formed through the first shaping step;
A second shaping step of forming a head part by placing a shmix dough on the upper part of the fermented body part;
A baking step of baking the raw paper on which the head part is formed on the upper part of the body through the second forming step to produce bread; And
A filling step of filling a filler after forming a hole in the prepared bread; and a filling step of filling the filler after forming holes in the prepared bread. 10. The method of claim 9,
Between the kneading step and the first molding step,
And dividing the prepared raw paper into a predetermined amount and then rounding the raw paper. The method of manufacturing a loose cloud-shaped bread with improved smooth texture. 11. The method of claim 10,
Between the dividing step and the first forming step,
The method of manufacturing a loose cloud-shaped bread having improved smooth texture, characterized by further comprising a freezing step of freezing raw material pieces divided in a predetermined amount. 12. The method of claim 11,
Between the freezing step and the first molding step,
And a defrosting step of defrosting the frozen raw material at 15 to 25 DEG C for 7 to 13 minutes. 13. The method of claim 12,
Between the first shaping step and the fermentation step,
And a resting step of keeping the body part formed through the first forming step at a temperature of 15 to 25 캜 and a humidity of 60 to 80% for 50 to 70 minutes. ≪ / RTI > 10. The method of claim 9,
After the filling step,
Characterized by further comprising a decorating step of decorating a deco material containing at least one of sugar powder, sugar and starch on the surface of the bread filled with the filling material . 10. The method of claim 9,
The material preparation step comprises: 100 parts by weight of grain powder;
20 to 40 parts by weight of purified water, 20 to 40 parts by weight of butter, 50 to 70 parts by weight of butter, 1 to 3 parts by weight of salt, 8 to 14 parts by weight of sugar, 3 to 7 parts by weight of skimmed milk powder Wherein the step of preparing is prepared by weighing 4 to 8 parts by weight of yeast, 3 to 7 parts by weight of egg shell, 0.05 to 0.03 part by weight of synthetic flavoring agent and 0.01 to 0.2 part by weight of baking improver, ≪ / RTI > 10. The method of claim 9,
Wherein the fermentation step comprises:
Wherein the step of fermenting the body part formed in the first forming step at a temperature of 25 to 30 DEG C and a humidity of 70 to 80% for 30 to 60 minutes . 10. The method of claim 9,
The shampoo dough may include:
Mixed powder containing at least one of flour, vegetable oil, egg powder, wheat starch, milk powder, baking powder, acidity adjusting agent, salt and synthetic flavoring agent;
Sugar; And water; and then whipping the mixture. The method of manufacturing a loose cloud-shaped bread with improved smooth texture. 10. The method of claim 9,
Wherein the second forming step comprises:
100 parts by weight of the fermented body part
Wherein the step of placing 40 to 60 parts by weight of a shmix dough in a spiral form on the basis of 100 parts by weight of the fermented body part is performed. 10. The method of claim 9,
Wherein the baking step comprises:
Wherein the bread is produced by applying steam at a temperature of 150 to 200 DEG C for 65 to 75 minutes to the raw paper on which the head part is formed on the upper part of the body through the second forming step, Way. 10. The method of claim 9,
Characterized in that the filling comprises at least one selected from the group consisting of milk cream, chocolate cream, peanut cream, peanut cream, butter cream, puff cream, cream cheese and somalin cream. Gt; 21. The method of claim 20,
The filling step may include forming a hole in the prepared bread,
100 parts by weight of bread
Wherein filling of 40 to 60 parts by weight of the filler is performed on the basis of 100 parts by weight of the bread.

Images