KR20210075349A - Fermented bread manufacturing Method - Google Patents

Abstract

The present invention relates to a method of preparing fermented bread. The method of preparing fermented bread, used to prepare fermented bread having soft texture and excellent flavor, comprises: a kneading step of mixing strong flour, yeast, margarine, sugar, salt, a conditioner, milk powder, gluten and feeding water in a preset ratio and forming the mixture into dough; a freezing resting step in which the dough is left at a temperature of -20°C for 1 hour; a first folding step of rolling out the dough, adding margarine for roll-in to the dough, and folding the dough; a second folding step of leaving the dough at a temperature of -20°C for 1 hour and rolling out and folding the dough; a molding step of leaving the dough at a temperature of -20°C for 30 minutes, rolling out the dough, and molding the dough into a predetermined shape; a fermentation step of fermenting the molded dough in a fermentation chamber having a temperature of 30°C for 40 minutes and fermenting the dough for 20 minutes by lowering the temperature to 18°C; a rapid freezing step of freezing the fermented dough in a freezer at a temperature of about -38°C for 40 minutes; and a baking step of panning the rapidly frozen dough and putting and baking the dough in an oven.

Description

Fermented bread manufacturing method

The present invention relates to bread, and more particularly to a method for producing fermented bread.

In general, bread refers to a food baked by adding yeast, salt, water, etc. to wheat flour or other grains to make dough, and then fermenting it.

Bread can be classified in various ways according to the differences in the properties, manufacturing method, and shape of the dough, but in general, white bread (normal bread, baguette, hard roll), which is used as a supplement or a staple in cooking, contains a lot of sugar or oil. Confectionery bread (sweet bread, cream bread, sweet roll, croissant, pastry), special bread (rusk, steamed bread, croquette, bagel), which is a bread with a unique method such as steaming or frying, and cooking, a bread that combines various types of food It is divided into bread (sandwich, pizza, hamburger, curry bread).

In addition, bread can be classified into fermented bread, unfermented bread, and quick bread according to the presence and absence of fermentation and a method. In particular, fermented bread is a bread made by using the fermentation action of yeast on glucose. , carbon dioxide produced during fermentation causes the dough to rise, and alcohol becomes the aroma component of the bread.

On the other hand, conventional fermented bread such as croissant manufactures frozen dough through kneading, freezing tissue, folding, freezing tissue, folding, freezing tissue, molding, rapid freezing, etc., and then shipping it to the store, thawing it at room temperature, and then fermenting it. and baked in an oven. That is, the conventional fermented bread was prepared by first preparing frozen dough, thawing it at a store, fermenting it, and baking it in an oven.

However, as described above, the conventional fermented bread, which is fermented and baked after the production of frozen dough, is easily deformed due to shrinkage, and has a problem in that soft texture and unique flavor of fermented bread are inferior.

In order to solve the above problems, an object of the present invention is to provide a method for producing fermented bread having excellent texture and flavor unique to fermented bread without deformation of the product due to shrinkage.

In order to achieve the above object, the present invention provides a method for manufacturing fermented bread, comprising: a kneading process of forming a dough by mixing strong flour, yeast, margarine, sugar, salt, improving agent, milk powder, gluten and water in a preset ratio in a predetermined ratio; ; a freezing resting process in which the dough is left at -20°C for 1 hour; a first folding process of rolling the dough, adding margarine for roll-in, and then folding; a second folding process in which the dough is left at -20°C for 1 hour and then pushed and folded; a forming process of leaving the dough at -20°C for 30 minutes and then rolling it out to form a predetermined shape; a fermentation process of fermenting the molded dough in a fermentation chamber having a temperature of 30°C for 40 minutes, then lowering the temperature to 18°C and fermenting it for 20 minutes; a rapid freezing process of freezing the fermented dough in a freezer at around -38°C for 40 minutes; It provides a method for producing fermented bread comprising a baking process of panning the quick-frozen dough, putting it in an oven and baking it.

The manufacturing method of fermented bread according to an embodiment of the present invention is to produce fermented bread by rapidly freezing the dough after fermenting it in advance, and immediately baking the frozen and stored dough to produce fermented bread, so that there is no product deformation such as shrinkage or crumbling after baking. It has the effect of providing fermented bread in excellent condition.

In addition, the method for manufacturing fermented bread according to an embodiment of the present invention maintains a uniform structure without clumping or space inside the product, and has a high fermentation efficiency, thereby providing a fermented bread with a soft texture and excellent flavor. have.

1 is a flowchart illustrating a method of manufacturing fermented bread according to a preferred embodiment of the present invention.

The present invention described below can apply various transformations and can have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description.

However, this is not intended to limit the present invention to specific embodiments, and it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Also, terms such as first, second, etc. may be used to distinguish and describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.

In addition, when at least two different embodiments are described in the present application, all or part of the components may be used by merging and mixing with each other even if there is no particular description within the scope not departing from the technical spirit of the present invention. .

1 is a flowchart illustrating a method of manufacturing fermented bread according to a preferred embodiment of the present invention.

As shown in Figure 1, the method for manufacturing fermented bread according to a preferred embodiment of the present invention includes a kneading process (S10), a freezing resting process (S20), a primary folding process (S30), a secondary folding process (S40), It includes a forming process (S50), a fermentation process (S60), a rapid freezing process (S70) and a firing process.

The kneading process (S10) is a process of forming a dough by mixing strong flour, yeast, margarine, sugar, salt, improving agent, milk powder, gluten, and water at a preset ratio.

The mixing of raw materials in the kneading process is preferably adjusted to have a relative weight ratio of 1 yeast, 4 margarine, 5 sugar, 2 salt, 1 improving agent, 3 milk powder, 63 water supply, and 1 gluten when the weight of strong flour is 100. .

The strong flour is wheat flour having a protein content of 115 to 130%, and in the present invention, it is preferable to use a high protein strong flour having a protein content of about 13%.

The yeast is also called yeast, and the dough is adjusted and aged to impart flavor. In addition, the yeast produces carbon dioxide and ethyl alcohol to help the bread expand and develop flavor.

The margarine is one of fats and oils, and serves to improve plasticity, emulsification and creaminess.

The sugar becomes a nutritional substance of the yeast, thickens the color of the skin, and gives a sweet taste and flavor.

The salt imparts the taste and aroma of other ingredients, fortifies the gluten, and regulates the rate of fermentation.

The improving agent is also called yeast food, controls the hardness of water, and increases the activity of yeast. As the improving agent, an oxidizing agent, a reducing agent and an enzyme agent may be used.

The powdered milk is powdered by spraying/drying condensed milk, and increases the volume of bread and improves pores and results.

The gluten is a material formed by combining insoluble protein with water, has rich viscosity and elasticity, and has a property of retaining carbon dioxide emitted during fermentation. Even if the gluten is not added separately, it is generated by itself when kneading strong flour, but by adding it, it increases the bulkiness of the fermented bread produced by the present invention.

The water supply serves to control the consistency of the dough, uniformly disperse each raw material, hydrate and swell the starch.

In the present invention, the weight ratio of water supply to strong flour 100 is reduced from about 65 to about 63 in the prior art. When the weight ratio of the water supply is reduced in this way, the dough becomes softer. It is preferable to use subhard water having a hardness of 120 or more and less than 180 ppm as the water supply.

The freezing and resting process (S20) is a process of leaving the dough at -20°C for 1 hour. This freezing and resting process (S20) allows the gluten of the dough to recombine again so that the dough can have elasticity.

The first folding process (S30) is a folding process after adding margarine for roll-in by pushing the dough. In the first folding process (S30), the dough is rolled out with a rolling pin or roller to even out pores in the dough, and after adding margarine for roll-in, fold it three times, push it, and then fold it three times again.

The second folding process (S40) is a folding process by stretching the dough after leaving it to stand at -20°C again for 1 hour. In the second folding process (S40), the dough after the first folding process (S30) is frozen again, and then pushed out, and the third fold is performed.

The forming process (S50) is a process of forming the dough into a predetermined shape by allowing the dough to stand again at -20°C for 30 minutes and then rolling it out. The forming process (S50) is a process of forming the dough into a predetermined shape, for example, a croissant shape by hand or a shaping machine, after freezing and resting the dough for 30 minutes.

The fermentation process (S60) is a process in which the molded dough is fermented for 40 minutes in a fermentation chamber having a temperature of 30°C, and then the temperature is lowered to 18°C and fermented for 20 minutes.

The fermentation process (S80) of the present invention includes a first fermentation step of fermenting the molded dough in a fermentation chamber having a temperature of 30°C for 40 minutes, and a second fermentation step of lowering the temperature to 18°C after the first fermentation step to ferment for 20 minutes. is done

As described above, in the fermentation process (S80) of the present invention, by differentiating the initial fermentation temperature and the final fermentation temperature, not only the shrinkage of the dough is reduced, but also the gas generating power by the yeast and the gas holding power of the dough are balanced to make the dough softer and more flexible make it

The rapid freezing process (S70) is a process of freezing the fermented dough in a freezer at about -38° C. for 40 minutes.

This rapid freezing process (S70) not only prevents the deformation or spoilage of the dough while it is being transported from the factory that produced the dough to the store where it is sold, but also minimizes the expansion phenomenon that may occur when the moisture in the bread tissue freezes, Do not allow ice crystals to grow during storage.

The firing process (S80) is a process of panning the quick-frozen dough, putting it in an oven and baking it. The baking process (S80) is performed at a store that directly sells bread to consumers.

The firing process ( S80 ) may be performed in the following two ways, depending on the embodiment. The first method is to apply steam to the panned dough at 220°C for 3 seconds, then lower the temperature to 190°C and bake for 10 minutes. In the first method, by preheating with high-temperature steam in advance, the bread is baked evenly to the inside, and the baking time is also short.

The second method is to leave the panned dough at room temperature for 30 minutes and then bake it at an oven temperature of 190°C for 10 minutes. Compared to the first method, the second method takes longer because it takes longer to stand at room temperature, but the phenomenon of agglomeration of bread particles or the occurrence of space inside is reduced.

Bread flour 100 having a protein content of 13%, yeast 1, margarine 4, sugar 5, salt 2, conditioner 1, powdered milk 3, water 63 and gluten 1 were mixed to form a dough. After leaving the dough at -20°C for 1 hour, it was rolled out with a rolling pin, and after adding margarine for roll-in, it was folded three times, and then folded three times again.

Next, the dough was left at -20°C for 1 hour, then stretched and folded three times, and then left at -20°C for 30 minutes, and then pushed out to form a croissant shape.

Then, the molded dough was fermented for 40 minutes in a fermentation room with a temperature of 30°C and a relative humidity of 75%, then the temperature was lowered to 18°C and fermented for 20 minutes, and the fermented dough was rapidly frozen in a freezer at -38°C for 40 minutes. After that, it was stored frozen and shipped to the store.

After panning the frozen dough at the store, steam was applied at 220°C for 3 seconds, then put in an oven, lowered to 190°C, and baked for 10 minutes to complete fermented bread.

S10: kneading process S20: freezing and resting process
S30: First folding process S40: Second folding process
S50: Forming process S60: Fermentation process
S70: quick freezing process S80: firing process

Claims (4)

In the manufacturing method of fermented bread,
a kneading process of forming a dough by mixing strong flour, yeast, margarine, sugar, salt, improving agent, milk powder, gluten and water in a preset ratio;
a freezing resting process in which the dough is left at -20°C for 1 hour;
a first folding process of rolling the dough, adding margarine for roll-in, and then folding;
a second folding process in which the dough is left at -20°C again for 1 hour and then pushed and folded;
a forming process of forming the dough into a predetermined shape by allowing the dough to stand at -20°C for 30 minutes and then rolling it out;
a fermentation process in which the molded dough is fermented for 40 minutes in a fermentation chamber having a temperature of 30°C, then lowered to 18°C and fermented for 20 minutes;
a rapid freezing process of freezing the fermented dough in a freezer at around -38°C for 40 minutes; and
Including a firing process of panning the quick-frozen dough and baking it in an oven,
The raw material formulation of the kneading process is a fermented bread that is adjusted to have a relative weight ratio of yeast 1, margarine 4, sugar 5, salt 2, conditioner 1, powdered milk 3, water supply 63, and gluten 1 when the weight of strong flour is 100. manufacturing method. The method of claim 1,
The strong flour of the kneading process is a method of manufacturing fermented bread using high protein strong flour having a protein content of about 13%. The method of claim 1,
The baking process is a method of producing fermented bread in which steam is applied to the panned dough at 220 ° C. for 3 seconds, and then the temperature is lowered to 190 ° C. and baked for 10 minutes. The method of claim 1,
The baking process is a method of manufacturing fermented bread in which the panned dough is left at room temperature for 30 minutes and then baked at an oven temperature of 190° C. for 10 minutes.

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