KR20180077745A - Koreawheat spring onion cranberry scone and the making method for the scone - Google Patents

Koreawheat spring onion cranberry scone and the making method for the scone Download PDF

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KR20180077745A
KR20180077745A KR1020160182396A KR20160182396A KR20180077745A KR 20180077745 A KR20180077745 A KR 20180077745A KR 1020160182396 A KR1020160182396 A KR 1020160182396A KR 20160182396 A KR20160182396 A KR 20160182396A KR 20180077745 A KR20180077745 A KR 20180077745A
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weight
scone
cranberry
wheat
dough
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KR102048560B1 (en
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장윤영
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주식회사 천년누리전주제과
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A21D2/366—Tubers, roots
    • 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
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • 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
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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

Abstract

The present invention relates to a domestic wheat spring onion cranberry scone produced by using a natural fermented liquid starter, which is a fermented liquid obtained by mixing jujube, honey, and water, domestic wheat, spring onion, and cranberries; and a method of producing domestic wheat spring onion cranberry. According to the present invention, the domestic wheat spring onion cranberry scone comprises: 1 part by weight of cranberries; 2 parts by weight of wheat; 1 part by weight of spring onion; 1 part by weight of dairy products; 0.1 part by weight of baking powder; and 0.1 part by weight of salt. The domestic wheat spring onion cranberry producing method comprises a natural fermented liquid starter producing step, a basic dough forming step, a final dough forming step, a final dough ripening step, a scone piece forming step, and a scone baking step.

Description

우리밀 대파 크랜베리 스콘 및 우리밀 대파 크랜베리 스콘 제조방법 {Koreawheat spring onion cranberry scone and the making method for the scone} {KoreanWheat spring onion cranberry scone and the making method for the scone}

본 발명은 스콘에 관한 것으로, 특히, 우리밀, 대파 및 크랜베리를 사용하여 제조한 우리밀 대파 크랜베리 스콘 및 우리밀 대파 크랜베리 스콘의 제조방법에 관한 것이다. The present invention relates to a scone, and more particularly, to a method for manufacturing a whole wheat flour cranberry scone and a whole wheat flour cranberry scone manufactured using domestic wheat, lard and cranberry.

영국에서 차와 함께 즐기는 스콘(scone)은 어떤 과일을 첨가하는가에 따라 옥수수 스콘, 귤 스콘, 자몽 스콘, 유자베리 스콘 및 레몬 스콘과 같은 이름이 붙는다. 특히 새콤달콤한 크랜베리를 넣은 크랜베리 스콘은 맛과 향이 다른 과일에 비해 높다는 효과가 있다. 말라있는 스콘을 그대로 사용하면 반죽의 수분을 흡수해 맛이 없어지기 때문에 럼(rum)과 섞어 하루 이상 두는 전처리 과정이 필요하다. The scones that you enjoy with tea in the UK are named as corn scones, citrus scones, grapefruit scones, citrus scones and lemon scones depending on which fruit you add. Especially, the cranberry scones containing sweet and sour cranberries have a higher taste and flavor than the other fruits. If you use the dried scones as they are, it will absorb the moisture of the dough and lose its taste. Therefore, it is necessary to mix with rum for a day or more.

럼은 당밀이나 사탕수수의 즙을 발효시켜 증류한 술로서, 뱃사람의 술이라 하여 옛날부터 선원들에게 널리 사랑을 받아 왔다. 럼의 감미로운 향기는 양과자에 아주 적합하여 설탕의 단맛과 달걀의 비린내는 완화해 준다고 해서 다량의 럼이 제과용으로 사용된다. 또 크림이나 젤라틴에 섞거나 과실을 럼에 담그기도 하며, 아이스크림에 가미하여 맛을 더하는 데도 쓰인다. Rum is fermented with molasses or sugarcane juice, distilled, and has long been loved by sailors as a sailor. The sweet aroma of rum is very suitable for confectionery, and a large amount of rum is used for confectionery because it alleviates the sweetness of sugar and the smell of eggs. It can also be mixed with cream or gelatin, fruit can be dipped in rum, and added to ice cream to add flavor.

럼은 제과에 쓰이기는 하지만 결국 술이기 때문에 요리에 포도주나 청주가 사용되는 것에 비해 거부감이 있고, 스콘을 만들기 위하여 럼을 구입하여야 한다는 것은 비현실적이라는 문제가 있다. Although rum is used for confectionery, it is inferior to wine or sake, because it is alcohol, and there is a problem that it is unrealistic to buy rum to make scones.

대한민국 등록특허 10-1525971(2015.5.29)Korean Patent No. 10-1525971 (Feb.

본 발명이 해결하고자 하는 기술적 과제는, 대추, 꿀 및 물을 혼합한 발효액인 천연발효액종, 우리밀, 대파 및 크랜베리를 사용하여 제조한 우리밀 대파 크랜베리 스콘을 제공하는 것에 있다. It is an object of the present invention to provide a whole wheat flour cranberry scone produced by using a natural fermentation broth which is a fermentation broth obtained by mixing jujube, honey and water, Korean wheat flour, green flour and cranberry.

본 발명이 해결하고자 하는 다른 기술적 과제는, 대추, 꿀 및 물을 혼합한 발효액인 천연발효액종, 우리밀, 대파 및 크랜베리를 사용하여 우리밀 대파 크랜베리를 제조하는 방법을 제공하는 것에 있다. It is another object of the present invention to provide a method for producing whole-leavened cranberry using a natural fermentation broth, a Korean fermented liquor, a Korean liquor, and a cranberry, which is a fermentation broth obtained by mixing jujube, honey and water.

상기 기술적 과제를 달성하기 위한 본 발명에 따른 우리밀 대파 크랜베리 스콘은, 크랜베리 1중량부, 밀 2중량부, 대파 1중량부, 유제품 1중량부, 베이킹파우더 0.1중량부 및 소금 0.1중량부를 포함한다. In order to accomplish the above object, the present invention relates to a cranberry scone comprising 1 part by weight of cranberry, 2 parts by weight of wheat, 1 part by weight of daffodil, 1 part by weight of dairy product, 0.1 part by weight of baking powder and 0.1 part by weight of salt.

상기 다른 기술적 과제를 달성하기 위한 본 발명에 따른 우리밀 대파 크랜베리 제조방법은, 천연발효액종 제조단계, 기본반죽 생성단계, 최종반죽 생성단계, 최종반죽 숙성단계, 스콘 조각 생성단계 및 스콘 베이킹 단계를 수행한다. 상기 천연발효액종 제조단계에서는 대추, 꿀 및 물을 20:1:50의 무게비율로 혼합한 후 살균한 용기에 넣어 실온에서 일주일 발효시킨 다음 대추를 걸러내 천연발효액종을 얻는다. 상기 기본반죽 생성단계에서는 밀 2중량부, 유제품 1중량부, 천연발효액종 0.5중량부, 베이킹파우더 0.1중량부 및 소금 0.1중량부를 혼합하여 기본반죽을 만든다. 상기 최종반죽 생성단계에서는 기본반죽에 대파 1중량부 및 크랜베리 1중량부를 추가로 혼합하여 최종반죽을 생성한다. 상기 최종반죽 숙성단계에서는 최종반죽을 4~5℃의 온도에서 적어도 30시간 숙성시킨다. 상기 스콘 조각 생성단계에서는 숙성된 최종반죽을 일정한 두께로 편 다음 일정한 형태의 조각으로 분할한다. 상기 스콘 베이킹 단계에서는 스콘 조각에 글레이즈를 입힌 후 150~190℃의 오븐에서 20~25분간 굽는다. According to another aspect of the present invention, there is provided a method for preparing a native wheat cranberry, comprising the steps of: preparing a natural fermentation broth, producing a basic dough, producing a final dough, aging a final dough, do. In the step of producing the natural fermentation broth, jujube, honey and water are mixed at a weight ratio of 20: 1: 50, and the mixture is put into a sterilized container. The mixture is fermented at room temperature for one week. Then, jujubes are filtered to obtain natural fermentation broth. In the basic kneading step, 2 parts by weight of wheat, 1 part by weight of dairy product, 0.5 part by weight of natural fermentation broth, 0.1 part by weight of baking powder and 0.1 part by weight of salt are mixed to prepare a basic dough. In the final dough producing step, 1 part by weight of the dough is added to the basic dough and 1 part by weight of the cranberry is further mixed to produce the final dough. In the final dough aging step, the final dough is aged at a temperature of 4 to 5 DEG C for at least 30 hours. In the scone slice producing step, the aged final dough is cut into a predetermined thickness and then divided into pieces of a certain shape. In the scone baking step, the scones are baked in an oven at 150 to 190 DEG C for 20 to 25 minutes after the glaze is applied.

상술한 바와 같이, 본 발명에 따른 우리밀 대파 크랜베리 스콘은, 종래에 사용하던 럼주 대신 대추, 꿀 및 물을 혼합한 발효액인 천연발효액종을 사용하고, 우리밀, 마른 대파와 생 대파 그리고 크랜베리를 사용하여 스콘을 제조함으로써, 주위에서 구하기 쉽고 비교적 가격이 저렴한 재료를 이용하여 최고의 맛을 내도록 하는 장점이 있다. As described above, the Korean Meat Loaf Cranberry Scone according to the present invention is a natural fermentation broth which is a fermentation broth obtained by mixing jujube, honey and water instead of the rum conventionally used. By manufacturing scones, there is an advantage that the best taste can be obtained by using a material which is easy to obtain from around and is relatively inexpensive.

도 1은 본 발명에 따른 우리밀 대파 크랜베리 스콘를 구성하는 재료 및 이들의 혼합비를 나타낸다.
도 2는 본 발명에 따른 우리밀 대파 크랜베리 스콘 제조방법을 나타낸다. FIG. 1 shows the materials and the mixing ratios of the raw wheat cranberry scones according to the present invention.
FIG. 2 shows a method for manufacturing a domestic wheat flour cranberry scone according to the present invention.

본 발명과 본 발명의 동작상의 이점 및 본 발명의 실시에 의하여 달성되는 목적을 충분히 이해하기 위해서는 본 발명의 예시적인 실시 예를 설명하는 첨부 도면 및 첨부 도면에 기재된 내용을 참조하여야만 한다. In order to fully understand the present invention and the operational advantages of the present invention and the objects achieved by the practice of the present invention, reference should be made to the accompanying drawings, which are provided for explaining exemplary embodiments of the present invention, and the contents of the accompanying drawings.

이하 첨부한 도면을 참조하여 본 발명의 바람직한 실시 예를 설명함으로써, 본 발명을 상세히 설명한다. 각 도면에 제시된 동일한 참조부호는 동일한 부재를 나타낸다. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Like reference symbols in the drawings denote like elements.

스콘(scone)은 차와 함께 먹는 영국산 과자이다. A scone is a British sweets cooked with tea.

크랜베리는 상큼한 맛의 붉은 빛깔 과일로 미국의 추수감사절에 꼭 등장하는 과일 중 하나로 포도, 블루베리와 함께 북미에서는 인기 있는 3대 과일이다. 크랜베리는 북미가 원산지로 두루미의 머리와 부리 부분을 닮았다는 데서 나온 것으로, 1600년대에 북미에 정착하기 시작한 최초의 이주민들에 의해 소개되었으며, 유럽에서 온 이주민들이 이 열매를 섭취하기 시작했다고 한다. 크랜베리에는 박테리아가 체내에 부착하는 것을 막아주는 효능이 있으며, 다른 과일보다는 칼로리가 높지만, 혈중 콜레스테롤 저하에 효능이 있다. Cranberry is a reddish fruit with a refreshing taste. It is one of the fruits that come out in America's Thanksgiving Day. It is the most popular fruit in North America with grapes and blueberries. Cranberries originated in North America originating from resemblance to the head and beak of cranes, introduced by the first settlers to settled in North America in the 1600s, and migrants from Europe began to consume these fruits. Cranberries have the ability to prevent bacteria from attaching to the body, and they have higher calories than other fruits, but they are effective in lowering cholesterol in the blood.

본 발명에서는 우리밀, 대파와 함께 크랜베리를 넣어 만든 스콘에 대해서 제안한다. In the present invention, we propose a scone made by adding cranberries together with Korean millet and green onions.

도 1은 본 발명에 따른 우리밀 대파 크랜베리 스콘를 구성하는 재료 및 이들의 혼합비를 나타낸다. FIG. 1 shows the materials and the mixing ratios of the raw wheat cranberry scones according to the present invention.

도 1을 참조하면, 본 발명에 따른 우리밀 대파 크랜베리 스콘은, 크랜베리 10g을 기준으로 할 때, 크랜베리 1 중량부, 우리밀 2 중량부, 대파 1 중량부, 유제품 1 중량부, 베이킹파우더 0.1 중량부 및 소금 0.1 중량부로 구성된다는 것을 알 수 있다. 1, cranberry scones according to the present invention are prepared by mixing 1 part by weight of cranberry, 2 parts by weight of Korean millet, 1 part by weight of Daeheung, 1 part by weight of dairy product, 0.1 part by weight of baking powder, And 0.1 part by weight of salt.

대파는 뿌리와 몸체를 씻은 후 2~3㎝의 크기로 절단하고, 반은 50℃ 이하의 온도에서 건조하여 마른 대파로 만든다. 후술하겠지만, 우리밀 대파 크랜베리 스콘을 만들 때에는 마른 대파와 생 대파를 1:1의 비율로 혼합하여 사용할 것을 제안한다. 유제품은 우유와 버터를 의미하며, 우유나 버터 한 종류만을 사용하는 것도 가능하지만, 이들을 일정한 비율로 혼합하여 사용하는 것도 가능할 것이다. The rootstock is washed with roots and body, cut into 2 ~ 3㎝ size, and half dried at 50 ℃ or lower temperature to make dried lobsters. As will be described later, it is suggested to use a mixture of dried lobster and raw lobster at a ratio of 1: 1 when making a domestic lobster cranberry scone. Milk means milk and butter. It is also possible to use only one kind of milk or butter, but it is also possible to mix them at a certain ratio.

스콘을 제작할 때 사용하는 박력분 또는 강력분 밀가루는 수입밀이 아닌 우리밀을 사용할 것을 제안한다. It is suggested that wheat flour or flour, which is used for making scones, is not wheat imported but wheat.

수입하는 밀은 대개 밀가루 형태로 수입되는데, 수입하는 과정의 부패를 방지하기 위하여 방부제가 포함되는 것은 물론이고, 하얀색을 위해 표백제를 사용하는 등 우리의 건강에 좋지 않은 여러 요소를 포함하고 있다. 이에 반해 우리 땅에서 싹을 틔워 우리 풍토에서 자란 밀을 의미하는 우리밀은 온대몬순형 기후를 가지는 우리 풍토의 영향을 받아 연질이기 때문에 국수나 과자에 적합하다는 장점이 있다. Imported wheat is usually imported in the form of flour, which contains preservatives in order to prevent corruption in the importing process, as well as bleaching agents for whiteness. On the other hand, Korean millet, which means wheat grown in our climate by sprouting from our land, is soft due to the influence of our temperate climate with a temperate monsoon climate, which is advantageous for noodles and cookies.

도 2는 본 발명에 따른 우리밀 대파 크랜베리 스콘 제조방법을 나타낸다. FIG. 2 shows a method for manufacturing a domestic wheat flour cranberry scone according to the present invention.

도 2를 참조하면, 우리밀 대파 크랜베리 스콘 제조방법(200)은, 천연발효액종 제조단계(210), 기본반죽 생성단계(220), 최종반죽 생성단계(230), 최종반죽 숙성단계(240), 스콘조각 생성단계(250), 스콘 베이킹단계(260) 및 포장단계(270)를 수행한다. Referring to FIG. 2, the method 200 for producing a popular wheat cranberry scone comprises a step 210 of producing a natural fermentation broth, a basic kneading step 220, a final kneading step 230, a final kneading step 240, A scone piece generation step 250, a scone baking step 260 and a packaging step 270 are performed.

천연발효액종 제조단계(210)에서는 대추, 꿀 및 물을 20:1:50의 무게비율로 혼합한 후 살균한 용기에 넣어 실온에서 일주일 발효시킨 다음 대추를 걸러내 천연발효액종을 얻는다. 살균한 용기는 유리병을 사용하는 것이 좋을 것이다. 대추, 꿀 및 물을 무게비율로 혼합한다는 의미는, 대추 100g 및 꿀 5g을 250㎖ 또는 250g의 물에 혼합하는 것을 포함한다. 이때, 물은 약 70℃ 내외의 온도를 가지는 것이 경험상 바람직하다. In the step 210 of producing a natural fermentation broth, jujube, honey and water are mixed in a weight ratio of 20: 1: 50, and the mixture is put into a sterilized container and fermented at room temperature for one week. Then, jujube is sieved to obtain a natural fermentation broth. It would be better to use glass bottles for sterilized containers. The mixing of jujube, honey and water by weight means mixing 100 g of jujube and 5 g of honey in 250 ml or 250 g of water. At this time, it is experimentally preferable that water has a temperature of about 70 ° C or so.

기본반죽 생성단계(220)에서는 밀 2중량부, 유제품 1중량부, 천연발효액종 0.5중량부, 베이킹파우더 0.1중량부 및 소금 0.1중량부를 혼합하여 기본반죽을 만든다. 본 발명에서는 종래에 사용하던 럼주나 반죽을 위해 물 대신 천연발효약종을 사용할 것을 제안한다. In the basic dough producing step 220, basic dough is made by mixing 2 parts by weight of wheat, 1 part by weight of dairy product, 0.5 part by weight of natural fermentation broth, 0.1 part by weight of baking powder and 0.1 part by weight of salt. In the present invention, it is proposed to use a natural fermented pharmaceutical instead of water for a rum or dough which is conventionally used.

최종반죽 생성단계(230)에서는 기본반죽 생성단계(220)를 거친 기본반죽에 대파 1중량부 및 크랜베리 1중량부를 추가로 혼합하여 최종반죽을 생성한다. 최종반죽 숙성단계(240)에서는 최종반죽을 4~5℃의 온도에서 적어도 30시간 숙성시킨다. In the final dough forming step 230, 1 part by weight of the dough is added to the basic dough obtained through the basic dough forming step 220, and 1 part by weight of cranberry is further mixed to produce the final dough. In the final dough aging step 240, the final dough is aged at a temperature of 4 to 5 DEG C for at least 30 hours.

스콘조각 생성단계(250)에서는 저온 숙성된 최종반죽을 일정한 2~3㎝의 두께로 편다음, 삼각형, 동그라미 및 스퀘어 등 다양한 형태의 스콘 조각으로 분할 한 후, 표면에 우유나 달걀노른자로 만든 글레이즈를 입힌다. 스콘 베이킹단계(260)에서는 스콘 조각에 글레이즈를 입힌 후 150~190℃의 오븐에서 20~25분간 굽는다. 포장단계(270)에서는 스콘 베이킹단계(260)를 거친 스콘 조각을 포장한다. In the scone piece forming step 250, the final dough obtained at a low temperature is cut into a thickness of 2 to 3 cm and then divided into various pieces of scones such as a triangle, a circle and a square, and then the surface of the glaze made of milk or egg yolk . In the scone baking step 260, scones are baked in an oven at 150 to 190 DEG C for 20 to 25 minutes. In the packaging step 270, the scon pieces that have undergone the sconning baking step 260 are packed.

이상에서는 본 발명에 대한 기술사상을 첨부 도면과 함께 서술하였지만 이는 본 발명의 바람직한 실시 예를 예시적으로 설명한 것이지 본 발명을 한정하는 것은 아니다. 또한, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 기술자라면 누구나 본 발명의 기술적 사상의 범주를 이탈하지 않는 범위 내에서 다양한 변형 및 모방 가능함은 명백한 사실이다. While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the scope of the present invention.

210: 천연발효액종 제조단계
220: 기본반죽 생성단계
230: 최종반죽 생성단계
240: 스콘조각 생성단계
250: 스콘 베이킹 단계
260: 포장단계 210: Natural fermentation broth species preparation step
220: Basic dough forming step
230: final dough forming step
240: scones slice creation step
250: Scone baking step
260: Packaging step

Claims (7)

크랜베리 1중량부;
밀 2중량부;
대파 1중량부;
유제품 1중량부;
베이킹파우더 0.1중량부; 및
소금 0.1중량부; 를
포함하는 것을 특징으로 하는 우리밀 대파 크랜베리 스콘. 1 part by weight of cranberry;
2 parts by weight of wheat;
1 part by weight;
1 part by weight of dairy product;
0.1 part by weight of baking powder; And
0.1 part by weight of salt; To
Includes a homemade loaf cranberry scone. 제1항에 있어서,
상기 유제품은 우유나 버터 또는 우유 및 버터를 혼합한 것을 특징으로 하는 우리밀 대파 크랜베리 스콘. The method according to claim 1,
Wherein the dairy product is milk or butter or a mixture of milk and butter. 제1항에 있어서,
상기 밀은 우리밀인 것을 특징으로 하는 우리밀 대파 크랜베리 스콘.
The method according to claim 1,
Wherein the wheat is domestic wheat.
제3항에 기재된 우리밀 대파 크랜베리 스콘을 제조하는 방법에 있어서,
대추, 꿀 및 물을 20:1:50의 무게비율로 혼합한 후 살균한 용기에 넣어 실온에서 일주일 발효시킨 다음 대추를 걸러내 천연발효액종을 얻는 천연발효액종 제조단계;
밀 2중량부, 유제품 1중량부, 천연발효액종 0.5중량부, 베이킹파우더 0.1중량부 및 소금 0.1중량부를 혼합하여 기본반죽을 만드는 기본반죽 생성단계;
기본반죽에 대파 1중량부 및 크랜베리 1중량부를 추가로 혼합하여 최종반죽을 생성하는 최종반죽 생성단계;
최종반죽을 4~5℃의 온도에서 적어도 30시간 숙성시키는 최종반죽 숙성단계;
숙성된 최종반죽을 일정한 두께로 편 다음 일정한 형태의 조각으로 분할하는 스콘 조각 생성단계; 및
스콘 조각에 글레이즈를 입힌 후 150~190℃의 오븐에서 20~25분간 굽는 스콘 베이킹 단계; 를
수행하는 것을 특징으로 하는 우리밀 대파 크랜베리 스콘의 제조방법. A method for manufacturing the popular-leavened cranberry scone according to claim 3,
Jujube, honey and water at a weight ratio of 20: 1: 50, putting it in a sterilized container, fermenting at room temperature for one week, filtering the jujube to obtain natural fermentation broth;
2 parts by weight of wheat, 1 part by weight of dairy product, 0.5 part by weight of natural fermentation broth, 0.1 part by weight of baking powder and 0.1 part by weight of salt to prepare a basic dough;
A final dough producing step of additionally mixing 1 part by weight of cornflakes and 1 part by weight of cranberries in a basic dough to produce a final dough;
A final dough aging step in which the final dough is aged at a temperature of 4-5 DEG C for at least 30 hours;
A scones slice producing step of dividing the aged final dough into pieces having a certain thickness and then shaping the final dough into uniform pieces; And
A scone baking step in which scones are baked in an oven at 150 to 190 DEG C for 20 to 25 minutes after the scones are baked; To
Wherein the method comprises the steps of: 제4항에 있어서,
상기 대파는 각각 2~3㎝의 길이를 가지는 생 대파 및 마른 대파를 1:1로 혼합한 것을 특징으로 하는 우리밀 대파 크랜베리 스콘의 제조방법. 5. The method of claim 4,
Wherein the large waves are each a mixture of fresh green peaches having a length of 2 to 3 cm and dried green peaches at a ratio of 1: 1. 제4항에 있어서,
상기 천연발효액종 제조단계에서 사용되는 물의 온도는 70℃ 내외인 것을 특징으로 하는 우리밀 대파 크랜베리 스콘의 제조방법. 5. The method of claim 4,
Wherein the temperature of the water used in the step of producing the natural fermentation broth is about 70 ° C. 제4항에서,
상기 글레이즈는 우유나 달걀노른자로 만든 것을 특징으로 하는 우리밀 대파 크랜베리 스콘의 제조방법. 5. The method of claim 4,
Wherein the glaze is made of milk or egg yolk.
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