KR20190117167A - Sugar rusk - Google Patents

Sugar rusk Download PDF

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KR20190117167A
KR20190117167A KR1020180040342A KR20180040342A KR20190117167A KR 20190117167 A KR20190117167 A KR 20190117167A KR 1020180040342 A KR1020180040342 A KR 1020180040342A KR 20180040342 A KR20180040342 A KR 20180040342A KR 20190117167 A KR20190117167 A KR 20190117167A
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South Korea
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sugar
baguette bread
rusk
oil
diced
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KR1020180040342A
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Korean (ko)
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이찬송
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이찬송
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Publication of KR20190117167A publication Critical patent/KR20190117167A/en

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    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/002—Recycling, e.g. for use in baking or for animal consumption
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/628—Saccharose, sucrose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Sustainable Development (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention provides a method for producing a sugar rusk for newly developing and providing a new type of food having a texture such as a confectionary by using a sweet potato as a raw material of a dough rather than filling. In the present invention, baguette bread is prepared by mixing a liquid material such as water, milk, and eggs at a ratio of 10-40 parts by weight based on 100 parts by weight of the strong flour. The baguette bread prepared is cut roughly and baked at a temperature of 110-130°C after applying oil on the cut baguette bread.

Description

설탕 러스크 및 그 제조방법{Sugar rusk}Sugar rusk and manufacturing method thereof {Sugar rusk}

바삭하고 달달한 새로운 맛과 향을 지닌 러스크를 제공할 수 있는 러스크 및 그 제조방법에 관한 것이다The present invention relates to a rusk that can provide a rusk with a crispy and sweet new taste and aroma and a method of manufacturing the same.

빵을 이용하여 과자형태로 만든 식품으로 비스켓에 가까운 식감을 갖는 러스크가 있다 러스크는 식빵 등을 얇게 썰고 겉에 설탕과 계란 흰자를 섞은 것을 발라 오븐에 구워낸 과자이며, 때로는 식빵의 표면에 마늘즙이나 마늘 농축액 등을 발라 구운 마늘빵의 형태로 제조되기도 한다It is a food made in the form of sweets using bread and has a rusk that has a texture close to biscuits. Rusk is a cookie baked in the oven by thinly slicing bread and mixing sugar and egg white on the outside. It is also made in the form of garlic bread baked with garlic concentrate.

대한민국 등록특허공보 제10-0541859호, 제10-0787520호, 제10-0979803호, 공개특허공보 제10-2009-0067496호 등에는 러스크 및 스낵형태의 빵제품에 대한 다양한 기술이 공개되어 있다Republic of Korea Patent Publication Nos. 10-0541859, 10-0787520, 10-0979803, Patent Publication No. 10-2009-0067496, etc. discloses a variety of technologies for bread products in the form of rusks and snacks

본 발명은 상기와 같은 점에 조감하여 이루어진 것으로서, 설탕을 추가 해서 과자와 같은 식감을 가진 새로운 형태의 식품을 새롭게 개발 하여 제공하기 위한 것으로서 설탕 러스크 및 그 제조방법을 제공하는데, 그 목적이 있다SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned point, and is to provide a sugar rusk and a method for manufacturing the same, in order to newly develop and provide a new type of food having a texture such as sweets by adding sugar.

본 발명의 실시예에 따른 설탕 러스크는 강력분 100중량부에 대하여 혼합하여 바게트빵을 만들고, 만들어진 바게트빵을 깍둑썰기하여 기름을 바른 후 110~130℃에서 구워서 제조한다Sugar rusk according to an embodiment of the present invention is prepared by mixing with respect to 100 parts by weight of strong ingredients to make baguette bread, diced baguette bread made by oil and then baked at 110 ~ 130 ℃

그리고 본 발명의 실시예에 따른 러스크 제조방법은 강력분 100중량부에 대하여 삶은 물이나 우유, 계란 같은 액상재료를 5~30중량부의 비율로 혼합하여 바게트빵을 만들고, 만들어진 바게트빵을 깍둑썰기하고, 깍둑썰기한 바게트빵 조각들에 기름을 바른 후 110~130℃에서 굽는 과정을 포함하여 이루어진다.And rusk manufacturing method according to an embodiment of the present invention to make baguette bread by mixing liquid ingredients such as boiled water, milk, eggs at a ratio of 5 to 30 parts by weight with respect to 100 parts by weight of strong powder, diced baguette bread made, Diced baguette bread slices are oiled and baked at 110-130 ℃.

상기에서 바게트빵을 깍둑썰기한 다음 표면에 설탕을 묻혀 10~24시간 가당숙성을 행하는 것도 가능하다.After diced baguette bread in the above it is also possible to perform the sweetening of 10 to 24 hours by applying sugar to the surface.

상기에서 깍둑썰기한 바게트빵에 바르는 기름은 유지방 함량이 70% 이상인 버터를 가열하여 단백질과 수분을 제거하고 유지방만 분리하여 사용하는 것도 가능하다The oil applied to the diced baguette bread can be used by heating butter with a milk fat content of 70% or more to remove protein and water, and separating only milk fat.

상기에서 깍둑썰기한 바게트빵 100중량부에 대하여 기름 28~40중량부를 사용하여 기름을 바르는 작업을 수행하는 것이 기름의 양이 너무 적거나 많지 않으므로 바람직하다.It is preferable to perform the oiling operation using 28 to 40 parts by weight of oil with respect to 100 parts by weight of baguette bread diced above.

상기에서 기름을 바른 후 굽는 과정에서는 110~130℃로 유지되는 오븐에서 8~15분씩 4~15회 반복하여 굽는 것이바삭한 식감을 최대로 높이면서 타는 것을 방지할 수 있으므로 바람직하다.In the baking process after applying the oil in the baking is repeated 4-15 times for 8 to 15 minutes in the oven maintained at 110 ~ 130 ℃ is preferable because it can prevent burning while maximizing the crispy texture.

상기와 같이 구워낸 러스크는 실온에서 10~15시간 정도 건조시킨 다음 시식하거나 포장하는 것이 가장우수한 식감을 유지할 수 있으므로 바람직하다.The rusk baked as described above is preferably dried at room temperature for about 10 to 15 hours and then tasted or packaged to maintain the best texture.

본 발명의 실시예에 따른 러스크 및 그 제조방법에 의하면,설탕의 카라멜 향과 색이 입혀진 새로운 형태의 러스크를 제공하는 것이 가능하다According to the rusk according to an embodiment of the present invention and a method for manufacturing the same, it is possible to provide a new type of rusk coated with caramel flavor and color of sugar.

도 1은 본 발명의 일실시예에 따른 설탕 러스크 제조방법으로 제조한 설탕 러스크를 촬영한 사진이다
도 1는 본 발명의 일실시예에 따른 설탕 러스크 제조방법의 공정을 수행하는 과정을 촬영한 사진이다1 is a photograph of a sugar rusk prepared by a method of manufacturing a sugar rusk according to an embodiment of the present invention.
1 is a photograph of the process of performing the process of the sugar rusk manufacturing method according to an embodiment of the present invention

다음으로 본 발명에 따른 설탕 러스크 및 그 제조방법의 바람직한 실시예를 도면을 참조하여 상세하게 설명한다.Next, a preferred embodiment of a sugar rusk and a method for producing the same according to the present invention will be described in detail with reference to the drawings.

본 발명은 여러가지 다양한 형태로 구현하는 것이 가능하며, 이하에서 설명하는 실시예들에 한정되지 않는다.As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

이하에서는 본 발명을 명확하게 설명하기 위해서 본 발명과 밀접한 관계가 없는 부분은 상세한 설명을 생략하였으며, 발명의 설명 전체를 통하여 동일 또는 유사한 구성요소에 대해서는 동일한 참조 부호를 붙이고, 반복적인 설명을 생략한다.Hereinafter, in order to clearly describe the present invention, detailed descriptions of parts not closely related to the present invention will be omitted. Like reference numerals refer to like or similar elements throughout the description of the present invention, and repeated descriptions will be omitted. .

먼저, 본 발명의 일실시예에 따른 설탕 러스크 제조방법은, 도 1 내지 도 2에 나타낸 바와 같이, 바게트빵 제조단계(S10)와, 깍둑썰기단계(S30)와, 기름도포단계(S50)와, 굽기단계(S60)를 포함하여 이루어진다.First, the sugar rusk manufacturing method according to an embodiment of the present invention, as shown in Fig. 1 to 2, baguette bread manufacturing step (S10), diced step (S30), oil coating step (S50) and , Including a burning step (S60).

상기 바게트빵 제조단계(S10)에서는 강력분 100중량부에 대하여 물이나In the baguette bread manufacturing step (S10) or 100 parts by weight of water

우유, 계란 같은 액상재료를 5~30중량부의 비율로 혼합하여 바게트빵을 만든다Baguette bread is made by mixing liquid ingredients such as milk and eggs at a ratio of 5 to 30 parts by weight.

상기에서 강력분에 액상재료를 혼합할 때에 소금을 첨가하는 것도 가능하다.It is also possible to add salt when mixing a liquid material with strong powder in the above.

바게트빵 나아가 러스크의 색상을 서로 다르게 다양하게 구현하는 것이 가능하다.Baguette bread and rusk can be implemented in a variety of different colors.

상기 액상재료로는 다양한 맛과 향을 위하여 과일즙이나 야채즙을 전부 또는 일부 함유하도록 사용하는 것도 가능하다.The liquid material may be used to contain all or part of fruit juice or vegetable juice for various tastes and flavors.

상기 바게트빵 제조단계(S10)는 상기한 구성 이외에는 일반적으로 알려진 다양한 바게트빵 제조공정의 조건과 재료 등을 적용하여 실시하는 것이 가능하므로 상세한 설명은 생략한다.The baguette bread manufacturing step (S10) can be carried out by applying the conditions and materials of the various known baguette bread manufacturing process, in addition to the above-described configuration, detailed description thereof is omitted.

상기 깍둑썰기단계(S30)에서는 상기 바게트빵 제조단계(S10)에서 만들어진 바게트빵을 대략 정육면체 또는 직육면체 형상으로 깍둑썰기를 행한다.In the diced step (S30), the baguette bread made in the baguette bread manufacturing step (S10) is diced into a substantially cube or cuboid shape.

예를 들면, 상기 바게트빵을 한입에 먹기 좋도록 1~3cm의 길이를 갖는 정육면체 또는 직육면체의 형상으로 깍둑썰기를 행한다.For example, dice the baguette bread into cubes or cuboids having a length of 1 to 3 cm in order to eat in a bite.

상기에서 저온숙성을 행하는 저온숙성단계(S20)는 [0033] 대략 2~10℃의 온도로 유지한다.Low temperature aging step (S20) to perform low temperature aging in the above is maintained at a temperature of approximately 2 ~ 10 ℃.

상기 저온숙성단계(S20)는 생략하는 것도 가능하다.The low temperature aging step S20 may be omitted.

상기 깍둑썰기단계(S30)에서 깍둑썰기한 바게트빵 조각들에 대하여 표면에 설탕을 묻히고, 설탕을 묻혀 가당한 바게트빵 조각을 10~30시간 숙성을 행하는 가당숙성단계(S40) 이후에 상기 기름도포단계(S50)를 행하는 것도 가능하다.The oil is applied after the sweetening step (S40) of applying the sugar on the surface of the diced baguette bread sliced in the diced step (S30), and aging the baguette bread pieces soaked with sugar for 10 to 30 hours. It is also possible to perform step S50.

상기에서 바게트빵 조각들에 묻히는 설탕으로는 황설탕을 사용하는 것도 가능하고, 백설탕이나 흑설탕을 사용하는 것도 가능하며, 설탕 이외에도 다양한 감미료를 사용하는 것도 가능하다.As the sugar on the baguette bread pieces, it is possible to use brown sugar, it is possible to use white sugar or brown sugar, and in addition to sugar, various sweeteners can be used.

상기 가당숙성단계(S40)는 대략 5~15℃의 온도에서 행한다.The sugar aging step (S40) is carried out at a temperature of approximately 5 ~ 15 ℃.

상기 기름도포단계(S50)에서는 깍둑썰기한 바게트빵 조각들에 기름을 바른다.In the oil coating step (S50) to oil the diced baguette bread pieces.

상기 기름도포단계(S50)에서 깍둑썰기한 바게트빵에 바르는 기름은 유지방 함량이 70% 이상인 버터를 가열하여 수분과 단백질을 제거하고 유지방만을 분리하여 사용한다.The oil applied to the baguette bread diced in the oil coating step (S50) is used to heat the butter with a milk fat content of 70% or more to remove moisture and protein and to separate only milk fat.

상기 기름도포단계(S50)에서는 깍둑썰기한 바게트빵 100중량부에 대하여 기름 28~40중량부를 사용하여 기름을 바르는 작업을 수행하는 것이 기름의 양이 너무 적거나 많지 않으므로 바람직하다. In the oil coating step (S50), it is preferable to perform the oiling operation using 28 to 40 parts by weight of oil with respect to 100 parts by weight of baguette diced, so the amount of oil is not too small or too large.

예를 들면, 상기 깍둑썰기한 바게트빵 조각들을 용기에 넣고, 바게트빵 조각들 100중량부에 대하여 28~40중량부의 기름을 용기에 넣고, 함께 골고루 버무리는 것으로 기름의 도포를 행하는 것도 가능하다.For example, it is also possible to apply the oil by putting the diced baguette bread pieces in a container, putting 28-40 parts by weight of oil in a container with respect to 100 parts by weight of baguette bread pieces, and mixing them together.

상기 굽기단계(S60)에서는 기름을 바른 깍둑썰기한 바게트빵 조각들을 110~130℃에서 구워낸다.In the baking step (S60), the oiled diced baguette bread pieces are baked at 110 to 130 ° C.

상기 굽기단계(S60)는 110~130℃로 유지되는 오븐에서 8~15분씩 4~8회 반복하여 구워내도록 구성하는 것이 바삭한 식감을 최대로 높이면서 타는 것을 방지할 수 있으므로 바람직하다.The baking step (S60) is preferably configured to bake 4 to 8 times by 8 to 15 minutes in an oven maintained at 110 ~ 130 ℃ because it can prevent burning while raising the crispy texture to the maximum.

예를 들면, 상기 굽기단계(S60)는 오븐 내의 열기를 대류시키는 복사열 방식의 컨벡션 오븐(Convection Oven)에서 8~15분 정도 구운 다음, 오븐에서 꺼내어 다시 골고루 섞어 준 뒤 다시 오븐에 넣어 굽는 과정을 4~15회 정For example, the baking step (S60) is baked for about 8 to 15 minutes in a convection oven of the radiant heat convection oven (Convection Oven) to convection the heat in the oven, take it out of the oven and mix again and again put the baking process in the oven 4-15 tablets

도 반복하도록 이루어진다.Is made to repeat.

상기에서 굽기단계(S60)는 오븐의 온도에 따라 굽는 시간 및 굽는 횟수를 다르게 설정하는 것이 바람직하다.In the baking step (S60) it is preferable to set the baking time and the number of baking differently depending on the temperature of the oven.

또한 상기 굽기단계(S60)에서는 굽는 시간과 굽는 횟수를 서로 반대로 연동시켜 설정하는 것도 가능하다 예를 들면, 굽는 시간이 길 경우에는 굽는 횟수를 줄이고, 굽는 시간이 짧으면 굽는 횟수를 늘이는 방식으로 설정하는 것도 가능하다.In addition, in the baking step (S60), it is also possible to set the burn time and the number of burns in opposite directions to each other. It is also possible.

그리고, 상기 굽기단계(S60)는 오븐에서 8~15분 정도 구운 다음, 꺼내어 스팀을 가해주고 다시 오븐에서 굽는 과정을 대략 2시간 정도 반복하도록 구성하는 것도 가능하다.In addition, the baking step (S60) may be configured to bake for about 8 to 15 minutes in the oven, take out steam, apply the steam, and repeat the baking in the oven for about 2 hours.

상기와 같이 굽기단계(S60)에서 구워낸 설탕 러스크(도 3의 5번 사진 참조)는 실온에서 10~15시간 정도 냉각 시키면서 건조시키는 건조단계(S70)를 거친 다음, 시식하거나 포장하는 것이 가장 우수한 식감을 유지할 수 있으므로 바람직하다.Sugar rusk baked in the baking step (S60) as described above (see photo 5 of Figure 3) is subjected to a drying step (S70) to cool while drying at room temperature for about 10 to 15 hours, then taste or package the best texture It is preferable because it can hold.

S10 - 바게트빵 제조단계, S20 - 저온숙성단계, S30 - 깍둑썰기단계
S40 - 가당숙성단계, S50 - 기름도포단계, S60 - 굽기단계
S70 - 건조단계S10-baguette bread manufacturing step, S20-low temperature ripening step, S30-diced step
S40-sweetening ripening step, S50-oil coating step, S60-baking step
S70-Drying Step

Claims (8)

강력분 100중량부에 대하여 액상재료를 10~30중량부의 비율로 혼합하여 바게트빵을 만들고, 만들어진 바게트빵을 18~30시간 저온숙성한 다음에 깍둑썰기하고, 깍둑썰기한 바게트빵 조각들에 기름을 바른 후 110~130℃에서 굽는 과정을 포함하고,상기 액상재료는 물, 우유, 계란, 과일즙, 야채즙 중에서 선택하여 사용하는 설탕 러스크 제조방법.Baguette bread is made by mixing liquid ingredients at a ratio of 10 to 30 parts by weight with respect to 100 parts by weight of strong ingredients, and the baguette bread is matured at low temperature for 18 to 30 hours, then diced and oiled into pieces of diced baguette bread. After applying the baking process at 110 ~ 130 ℃, The liquid material is a sugar rusk manufacturing method used by selecting from water, milk, eggs, fruit juice, vegetable juice. 청구항 1에 있어서,상기 깍둑썰기한 다음 표면에 설탕을 묻혀 10~30시간 가당숙성을 행하고, 기름을 바르는 설탕 러스크 제조방법The method according to claim 1, wherein after the diced, the surface is coated with sugar to perform sweetening for 10 to 30 hours, and then to oil the sugar rusk. 청구항 2에 있어서,상기 깍둑썰기한 바게트빵에 바르는 기름은 유지방 함량이 70% 이상인 버터를 가열하여 수분과 단백질을 제거하여 유지방만을 분리하여 사용하는 설탕 러스크 제조방법.The method of claim 2, wherein the oil applied to the diced baguette bread is used to heat butter having a milk fat content of 70% or more to remove moisture and protein to separate only milk fat. 청구항 3에 있어서,상기 깍둑썰기한 바게트빵 100중량부에 대하여 기름 28~40중량부를 사용하여 기름을 바르는 설탕 러스크 제조방법.The sugar rusk manufacturing method according to claim 3, wherein the oil is applied using 28 to 40 parts by weight of oil with respect to 100 parts by weight of the diced baguette bread. 청구항 4에 있어서,상기 기름을 바른 후 굽는 과정에서는 110~130℃로 유지되는 오븐에서 8~15분씩 4~15회 반복하여 굽는 설탕 러스크 제조방법.5. The method of claim 4, wherein in the baking process after applying the oil, baking is repeatedly performed 4 to 15 times in an oven maintained at 110 to 130 ° C. for 8 to 15 minutes. 청구항 5에 있어서,상기 바게트빵 조각들을 구워낸 다음 실온에서 10~15시간 건조시키는 설탕 러스크 제조방법.The method of claim 5, wherein the baguette bread pieces are baked and dried at room temperature for 10 to 15 hours. 강력분 100중량부에 대하여 바게트빵을 만들고, 만들어진 바게트빵을 18~30시간 저온숙성한 다음에 깍둑썰기하고, 깍둑썰기한 바게트빵 조각들에 기름을 바른 후
110~130℃에서 구워서 제조하는 설탕 러스크.Make baguette bread for 100 parts by weight of strong ingredients, make low-temperature baguette bread for 18-30 hours, then dice it, lubricate the diced baguette bread with oil
Sugar rusks prepared by baking at 110-130 ° C. 청구항 6에 있어서,상기 깍둑썰기한 다음 표면에 설탕을 묻혀 10~30시간 가당숙성을 행하고, 기름을 바른 후 110~130℃에서 구워서 제조하는 설탕 러스크.The sugar rusk according to claim 6, wherein the sugar rusk is prepared by baking sugar at a surface of 110 to 130 ° C. after applying the oil to sugar-maturation for 10 to 30 hours.
KR1020180040342A 2018-04-06 2018-04-06 Sugar rusk KR20190117167A (en)

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