KR20200090602A - Manufacturing method of croissant - Google Patents

Abstract

The present invention relates to a method of producing a croissant, which can produce a croissant having excellent aroma, flavor, texture, color, and volume. The method of producing a croissant includes: a material mixing and kneading step of mixing strong flour, soft flour, sugar, salt, egg, water, natural fermented species, and butter; a first aging step of fermenting dough at 5 °C for 18 hours; a forming step of subdividing the dough and adding inner butter for forming; a second aging step of fermenting for 1.5 hours at 29 °C and 70% of humidity; a first baking step of baking at 190 °C for 20 minutes; a second baking step of baking at 160 °C for 20 minutes; a lemon syrup application step of applying lemon syrup; and a powdered sugar application step of sprinkling powdered sugar.

Description

Manufacturing method of croissant {Manufacturing method of croissant}

The present invention relates to a method of manufacturing a croissant, and more particularly, to a method of manufacturing a croissant that has excellent aroma and flavor, excellent texture and volume, and overcomes the limitations of an artificial starter.

The croissant is a crescent-shaped bread made of flour and butter and layered, and the method of manufacturing this croissant is as shown in Korean Patent Registration No. 10-1825136 (announced on June 26, 2018). It consists of processes such as preparation, thawing, fermentation, baking, and syrup application.

However, these prior arts are manufactured by artificially adding commercial yeast, and these commercial yeasts are produced by separating and culturing a specific strain, and after mass propagation, the fermentation time of bread is short and other microorganisms are not contained, thereby There is a problem in that the metabolites of Korea are not sufficiently produced and thus the quality is not only low, but also the storage is low, and there are limitations in flavor and texture.

As a method for solving this problem, a bakery technology using various natural fermentation species has been introduced, but there is a problem that it is not sufficiently conforming to the consumer's preference which has been diversified in recent years.

Republic of Korea Registered Patent Publication No. 10-1825136 (2018.2.6.

Invented to solve the problems as described above, the present invention has an object to provide a method of manufacturing a croissant that can produce a croissant having excellent aroma and flavor and excellent texture, color, and volume.

In addition, the present invention provides a manufacturing method of a croissant that can lead to a healthy food culture by excluding harmful artificial substances and adopting health-oriented and natural-friendly new materials and adopting new methods in accordance with the recent well-being trend. There is a purpose.

In addition, the present invention has an object to provide a manufacturing method of a croissant that enables creation of high added value in a small and medium-sized confectionery and bakery company against a large company with a large capital and a nationwide sales network.

The method of manufacturing the present invention croissant,

Mixing and kneading ingredients to mix and mix strong powder, powerful powder, sugar, salt, eggs, water, natural fermented species, and butter,

First aging step of fermenting the dough at 5° C. for 18 hours,

Forming step of forming the dough by subdividing the dough and adding the inner butter,

Second aging step of fermentation in a mold for 1.5 hours at 29°C and 70% humidity,

1st baking step of baking at 190°C for 20 minutes,

Second baking step, baking at 160° C. for 20 minutes,

Lemon syrup applying step of lemon syrup and

Characterized in that it comprises a step of applying a minute to spray the powder.

In addition, in the step of mixing and kneading the material,

The mixing ratio of strong powder, powerful powder, sugar, salt, egg, water, natural fermented species, and butter is by weight ratio: strong powder: powerful powder: sugar: salt: egg: water: natural fermented species: butter

It is characterized by being 70:30:12:1.8:5:20:30:10.

In addition, the lemon syrup,

Prepare by mixing lemon, sugar, and water to boil.

The ratio of lemon, sugar and water is mixed in a weight ratio of 800 to 1200:2000:2000,

Lemons are characterized by grinding and mixing the ratio of unmilled and crushed lemon in a weight ratio of 6:2.

In addition, the natural fermented species

Lemon preparation step of cutting the washed lemon into fan-shaped slices, and

Mix lemon, water, malt, and potato powder at a weight ratio of 15:10:1:5, add water kimchi aged for 1 year in the same weight ratio as lemon, wrap it, wrap it, and mix the ingredients to ferment at 27℃ and 75% humidity. And it is characterized in that it is produced through a fermentation step.

Through the above-described problem solving means, the method of manufacturing the croissant according to the present invention can produce a croissant excellent in aroma and flavor and excellent in texture, color and volume, and excludes harmful artificial substances in accordance with the recent well-being trend. It is possible to manufacture and provide healthy and beneficial croissants through the use of health-oriented and nature-friendly new materials and the adoption of new methods, and it is possible to manufacture croissants that enable the creation of high added value compared to mass production and distribution systems. There is an advantage.

1 is a block diagram showing the production method of a croissant according to the present invention in order.

A preferred embodiment of the method for manufacturing a croissant according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a block diagram summarizing a manufacturing method of a croissant according to the present invention in order.

As shown in Figure 1, the method of manufacturing a croissant according to the present invention is a material mixing and kneading step (S1), a first aging step (S2), a molding step (S3), a second aging step (S4), and a first step It consists of a baking step (S5), a second baking step (S6), a lemon syrup applying step (S7), and a minutely applying step (S8). The explanation for each process is as follows.

1.Material mixing and kneading step (S1)

This step is a process of mixing by mixing strong powder, powdered powder, sugar, salt, eggs, water, natural fermented seeds, and butter.

Here, the mixing ratio of strong powder, strong powder, sugar, salt, egg, water, natural fermented species, and butter is 70:30:12:1.8:5:20:30:10 by weight.

The natural fermented species is a lemon preparation step of cutting the washed lemon into a fan-shaped slice, and lemon, water, malt, and potato powder are mixed in a weight ratio of 15:10:1:5, and water kimchi aged for 1 year is lemon After adding in the same weight ratio as the wrap is prepared through the material mixing and kneading step (S1) to ferment at 27 ℃, humidity 75%.

The lemon species based on the matured water kimchi increases the texture, flavor, and appearance of the croissant, and greatly increases the aesthetic sense through the improvement of the appearance and chromaticity of the croissant by using the color of the lemon. It lowers the progress of aging.

In particular, it has the effect of catching the smell of wheat and promoting digestion along with malt.

In addition, as an application example, in the present invention, it can be prepared by mixing ice plant powder in the process of mixing and mixing strong powder, powerful powder, sugar, salt, eggs, water, natural fermented species, and butter, wherein strong powder, powerful powder, The mixing ratio of sugar, salt, egg, water, natural fermented species, butter, and ice plant is 70:30:12:1:5:20:30:10:1 by weight.

Through this, the direct use of salt is reduced and the health promoting effect of ice plant can be realized on the croissant. In particular, it is possible to remove the peculiar odor caused by the use of natural fermented species and wheat flour and enhance the aroma and taste of lemon. It has the advantage of reducing the health hazards caused by sodium through the contained potassium.

2. 1st aging stage (S2)

In this step, the dough mixed in the previous step is fermented.

Here, the dough is fermented at 5° C. for 18 hours. By fermenting for a long time in such a low temperature aging state, moisture can be supplied to the inside of the dough so that the grains are layered so that the outside is crisp and the inside can be prepared in a moist state.

3. Forming step (S3)

In this step, the dough is subdivided into suitable sizes, cut, folded, and rolled into an appropriate shape.

At this time, it is molded by putting the butter in the subdivided material, and the thickness of the subdivided dough is preferably 9 mm.

4. Second aging stage (S4)

In this step, the molded dough is put into a mold and fermented at 29°C and 70% humidity for 1.5 hours.

Through such temperature and humidity conditions, the oil in the inner layer of the dough is prevented from flowing out and the texture is deteriorated. If this condition is exceeded, excessive fermentation or a large amount of air is supplied inside, so that the grain may not survive.

5. 1st burning step (S5)

In this step, the fermented dough is baked at 190°C for 20 minutes.

6. Second burning step (S6)

In this step, the first baked material is baked at 160°C for 20 minutes.

7. Lemon syrup application step (S7)

In this step, the process of applying lemon syrup while baking is complete.

Through this process, the lemon flavor is enhanced and the large amount of moisture inside the croissant is prevented.

Here, the lemon syrup is prepared by mixing lemon, sugar, and water to boil, and the ratio of lemon, sugar, and water is mixed in a weight ratio of 800 to 1200:2000:2000, and the lemon is ground to grind and crush the lemon. It is prepared by mixing the ratio in a weight ratio of 6:2.

Before applying the lemon syrup, by applying aguahe oil in a state in which baking has been completed, a portion of the surface is prevented from being absorbed in large quantities by the over-applied lemon syrup, and less lemon syrup is applied, and the moisture is added according to the surrounding conditions during storage. It prevents discharge or overabsorption and can enhance the taste and aroma of lemon syrup.

8. Coating step per minute (S8)

In this step, the process of spraying the powder on the upper surface.

Hereinafter, the results of the sensory test of the croissant produced through the method of manufacturing the croissant according to the present invention will be described. Scent, taste (with 5 points rating method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) for 20 sensual agents selected through training) Flavor), texture, color, and volume (appearance) were tested as evaluation items, and the croissant (material mixing and kneading step (S1)) accurately prepared according to the present invention has a dough temperature of 25°C, a molding size of 5cm, length 16 cm, using a convection oven, 500 g of quick-butter consumption) and two common croissants on the market.

The present invention Comparison 1 Comparison 2 incense 4.55 3.9 4.1 flavor 4.5 3.8 3.7 Texture 4.5 3.5 3.8 Color 4.65 3.5 3.8 Volume (appearance) 4.35 3.6 3.6

As a result of carrying out a sensory test of the croissant prepared through the method of manufacturing the croissant according to the present invention, the croissant according to the present invention received an equal and excellent rating in all respects.

Through the configuration as described above, the method of manufacturing the croissant according to the present invention can produce a croissant excellent in aroma and flavor and excellent in texture, color and volume, and excludes harmful artificial substances in accordance with the well-known trend of well-being, and promotes health. Advantages such as the use of new natural and natural materials and the adoption of new methods to produce and provide healthy and beneficial croissants, and the production of croissants that enable the creation of high added value compared to mass production and distribution systems. Have

Claims (1)

Mixing and kneading ingredients to mix and mix strong powder, powerful powder, sugar, salt, egg, water, natural fermented species, and butter,
First aging step of fermenting the dough at 5° C. for 18 hours,
Forming step of forming the dough by subdividing the dough and adding the inner butter,
Second aging step of fermentation in a mold for 1.5 hours at 29°C and 70% humidity,
1st baking step of baking at 190°C for 20 minutes,
Second baking step, baking at 160° C. for 20 minutes,
Lemon syrup applying step of lemon syrup and
Characterized in that it comprises a step of applying per minute to spray the powder
Manufacturing method of croissant

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