KR20210146569A - Premix for making bread and method for making bread using the same - Google Patents

Abstract

The present invention relates to a premix containing strong wheat flour that can easily make various breads. The present invention includes flour, sugar, salt, improving agents, yeast, whole egg flour, whey powder, and trehalose.

Description

Premix for baking and a baking method using the same {Premix for making bread and method for making bread using the same}

The present invention relates to a premix for baking containing ultra-strong flour that can easily make various breads using a single dough, and a baking method using the same.

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

Generally, bread is made by kneading grain flour with water, salt, sugar, oil, baking powder or yeast, fermenting it, and then baking or steaming it. Westerners consume it as a staple food. Flour is often used as the main ingredient in bread making, but various grain flours such as barley, rye, corn, buckwheat, and rice can also be used.

Bread can be broadly classified into fermented bread (yeast bread), which is slowly fermented with yeast, and non-fermented bread (quick bread), which is quickly inflated using baking powder. Among them, fermented bread is made by kneading grain flour with sugar, shortening, butter, milk or powdered skim milk, yeast, salt, etc. may also be added. The fermented bread is divided into regular sizes using a divider, stretched out to extract gas, shaped, and then expanded and baked in a pear furnace to complete.

In general, widely known bread manufacturing methods are largely divided into the straight dough method and the sponge and dough method, and in small factories, window bakery and in-store bakery, direct method (straight dough method) is mainly used, and large-scale factories use the sponge and dough method to make bread.

Specifically, the straight dough method is to knead the dough by putting all the ingredients necessary to make the product in a mixer at once, and mixing the dough until it is soft, dry and elastic. The characteristic of this method is that the product manufacturing time is short. Basically, it is a method of measuring ingredients → dough → primary fermentation → subdivision (divided into 1 portion) → molding → secondary fermentation → baking → cooling to make bread am.

The direct method is to prepare bread dough by adding and mixing all the bread ingredients at the same time and then fermenting it to produce bread. The bread dough can be prepared in a short time and with little force, and the overall fermentation time is short and the fermentation process is sufficiently performed. It has the advantage that the taste and flavor of the bread are excellent because it is passed through. However, once the ingredients are added and kneaded, additional input of ingredients during the bread manufacturing process is impossible, and it is difficult to control the properties of the manufactured dough, so the reliability of product quality may be reduced due to variations in materials or process conditions.

Sponge and dough method distributes all ingredients, mixes twice, and gives two fermentation steps. The first dough is called “sponge” and the second dough is called “dough.” This is a method of manufacturing bread by measuring → primary mixing (sponge production) → primary fermentation → secondary mixing (dough manufacturing) → secondary fermentation → baking → cooling.

As mentioned above, the bread produced by mixing water, salt, yeast or baking powder with grain flour such as wheat using the direct method or the middle seed method and kneading it and then baking or steaming it is wheat, barley, corn, rye, etc. Depending on the type of grain flour for manufacturing the dough, it can be prepared into bread having various textures and flavors depending on the other auxiliary materials included in the dough and the cooking method.

Registered Patent 10-1893507 Registered Patent 10-0904629 Registered Patent 10-1708887

Various types of bread exist depending on the ingredients and manufacturing method, and new breads are continuously being developed according to the tastes of consumers. It has to be manufactured, so it is difficult to work. That is, in order to manufacture various breads at the same time, there is a disadvantage in that time and labor are required separately because the dough must be prepared by preparing and mixing the raw materials necessary for the manufacture of each bread.

In addition, there is a disadvantage in that the consistency of the taste and quality of the bread made is inferior due to the difference in the manufacturing process of each dough.

Accordingly, an object of the present invention is to provide a baking premix capable of manufacturing two or more types of bread through a simpler process and providing bread of consistent taste and quality, and a baking method using the same.

In order to achieve the above object, the present invention provides a premix for baking including flour, sugar, salt, improving agent, yeast, whole egg flour, whey powder, and trehalose, including super strong flour and soft flour.

When the premix for baking of the present invention is used, there is an effect of consistently and easily manufacturing various types of bread while maintaining high quality. When the premix for baking of the present invention is used, there is an effect of providing bread with improved texture that can feel chewy, soft and moist. The present invention has the effect of being able to easily prepare two or more types of bread using one mix. The present invention has the effect of reducing the working time and effort of the worker since it is not necessary to separately prepare each dough in order to manufacture two or more types of bread.

1 is a photograph of bread prepared using a premix of the present invention.

Hereinafter, the present invention will be described in detail. The terms or words used in the present specification and claims should not be construed as being limited to their ordinary or dictionary meanings, and the inventor may appropriately define the concept of the term in order to best describe his invention. Based on the principle, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

The present invention provides a premix for baking including flour, sugar, salt, improving agent, yeast, whole egg flour, whey powder and trehalose, including super strong flour and soft flour.

Premix refers to a powder in which basic ingredients are mixed so that bread can be made and eaten.

According to the present invention, after making one dough by mixing water with the premix, it is possible to make bread as it is, or to add additional ingredients and mold or ferment to make bread. In addition, various breads can be prepared by changing the order of the forming step and the fermentation step.

The premix of the present invention includes super strong flour and soft flour flour as main ingredients.

The super strong flour of the present invention means wheat flour having a higher protein content and lower ash content than strong flour.

Flour is generally classified into strong flour, light flour, and soft flour based on protein content, and grades 1 and 2 based on ash content. In general, the protein and ash content of wheat flour is as follows.

division strong flour gravity weak flour Grade 1 2nd grade Grade 1 2nd grade Grade 1 2nd grade Moisture (g) 14.5 14.5 14.0 14.0 14.0 14.0 Protein (g) 12.5 13.5 9.5 10.5 8.0 9.5 Ash (g) 0.4 0.6 0.4 0.6 0.4 0.6

(Each content is per 100g of wheat flour)

In the table, the grade is determined based on the ash content contained in the flour, and the lower the ash content, the higher the grade and the flour has a white color. Wheat grains are divided into three parts from the outer layer: husk (bran), germ and endosperm, and wheat flour is mainly made from endosperm. .

The super-strong flour of the present invention refers to wheat flour having a higher protein content and lower ash content than first-grade flour, and has a protein content of more than 12.5% by weight, preferably 12.7% by weight or more, whereas wheat flour with a low ash content of 0.399 or less. am.

The moisture content of the super strong flour of the present invention is not limited, but may be 13 to 14% by weight.

The flour of the present invention preferably contains super strong flour and soft flour in a weight ratio of 100: 2 - 100: 5, preferably 100: 3 - 100: 4. As the flour contains super-strong flour and soft flour in the above content, the bread prepared therefrom is crispy on the outside and soft and chewy on the inside, and has a moist effect. In addition, it has excellent elasticity and extensibility. The soft flour may preferably be grade 1. If the premix containing the flour is used, there is an effect of making various breads.

The premix of the present invention contains 80-81% by weight of flour, 7-8% by weight of sugar, 0.9-1.4% by weight of salt, 0.6-1.0% by weight of improving agent, 1.4-2.0% by weight of yeast, 1.0% by weight of whole egg flour, including super strong flour and soft flour. -1.5 wt%, whey powder 5.5-6 wt% and trehalose 1.3-1.7 wt%.

The premix of the present invention has the advantage of being able to make various breads using one dough by including the above ingredients in the above content.

In the present invention, fresh yeast, instant dry yeast, or dry yeast may be used as the yeast as long as it is generally used for the production of fermented yeast foods, but instant yeast red is preferably used.

The improving agent is added to breads and cakes to improve the quality, and includes those having a yeast promoting action, bleaching agents, dough improving agents, and the like. In the case of the present invention, it is preferably possible to use Furatos S-500 as an improving agent.

When an acid or a curd enzyme is added to skim milk, a clot is formed. This is called curd, and the aqueous solution excluding the curd is called whey. Whey contains 20% of milk protein and contains lactose, lactalbumin, lactoglobulin, and minerals. Whey powder is the dried powder of the whey.

Whole egg flour is powdered after loosening the eggs and mixing the whites and yolks.

Trehalose is a processed saccharide product and is a non-reducing disaccharide in which two molecules of D-glucose are 1,1-glycosidically bonded. In the premix of the present invention, trehalose acts as a moisturizer and moisturizes the prepared bread for a long time.

In the present invention, bread can be prepared as it is by using the dough made by mixing water with the premix. In addition, various breads can be prepared by adding additional ingredients to the dough. The additional ingredients include, but are not limited to, tangjong, butter, cheese, condensed milk, red bean, soybean, cream, cranberry, potato powder, olive, fig, cod roe, salt, and the like.

The Tangjong is made by mixing various grain flours such as wheat flour, corn powder, rye, etc. with warm water at about 65-68 ° C. with respect to the grain flour in a weight ratio of 1:1 to 1:5, adding salt and aging it to absorb warm water One grain flour becomes a paste and retains moisture to make a soft and chewy dough. In addition, the yeast can be sufficiently produced by storing at an appropriate temperature, preferably at a temperature of 25 to 30°C. Various types of bread can be made by mixing various types of tangjong and other ingredients in the premix dough of the present invention.

The present invention provides a method for making two or more types of bread using the premix.

the present invention

1) Making one dough by adding water to the premix powder containing flour, sugar, salt, improving agent, yeast, whole egg flour, whey powder and trehalose, including super strong flour and soft flour, and mixing them;

2) subdividing the dough into two or more; and

3) In the step of manufacturing two or more types of bread by preparing separate breads from the dough subdivided into two or more

3-1) After molding the subdivided dough with or without additional ingredients, it is fermented to produce bread or

3-2) It provides a method of making two or more types of bread from one dough, including the step of fermenting the subdivided dough with or without adding additional ingredients and then molding the dough to produce bread.

The additional ingredient is at least one selected from the group consisting of tangjong, butter, cheese, condensed milk, red bean, soybean, cream, cranberry, potato powder, olive, fig, cod roe and salt, but is not limited thereto.

In the present invention, water is added to the premix and mixed to form a dough, and after forming, bread can be prepared by baking in an oven.

In addition, butter may be added to the dough made from the premix and molded to prepare a pastry. By putting fillings such as red beans and cream inside the dough made from the premix, sweet bread can be prepared, and cheese bread can be prepared by putting cheese.

However, the premix of the present invention is not suitable for the manufacture of cookies.

The step of kneading the premix of the present invention is a step of mixing 500-600cc of water in 1Kg of the premix.

Thereafter, the mixed dough is subdivided to prepare desired breads for each.

For example, white bread can be prepared by adding condensed milk, butter, and additional water to the mixed dough, kneading the dough, forming, fermenting, and then baking.

Although not limited thereto, if described by way of example, the bread of the present invention is first fermented and subdivided after kneading by adding condensed milk, butter and additional water to the mixed dough. After rounding and resting with the subdivided dough, it is molded, fermented for the second time, and then baked to make bread.

The dough temperature may be 25 to 30 ℃.

The primary fermentation may be performed for 60 to 70 minutes at a temperature of 25 to 30° C. and a relative humidity of 75 to 80%.

After the subdivision and rounding, there may be a rest period of 10 to 15 minutes.

The forming step may be a step of rolling the dough into a hard and round shape by pushing the dough with a rolling pin to release gas and folding.

Secondary fermentation can be performed by leaving the molded material at 33~38℃, relative humidity of 83~88%, and fermentation time of 45~50 minutes. can make

Myeongnak bread can be prepared by adding cod roe to the bread dough.

Cheese berry bread can be prepared by adding tangjong and cranberries to the mixed dough and adjusting water.

When the dough is prepared using the premix of the present invention, tangjong and other ingredients, it is softer and more moist than ordinary dough, and the texture after baking is also moist and chewy. Manufactured bread has less of a floury smell, is torn in grain, and has the effect of returning to its original state even when pressed with your fingers.

Hereinafter, examples will be given to describe the present invention in detail. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

Example 1. Preparation of premix

550g of water is mixed with 1Kg of the premix prepared with the ingredients and contents of Table 2 below and mixed to make a premix dough.

subject weight ratio super strong flour 77.76 weak flour 2.93 Sugar 7.32 Salt 1.17 Furatos S-500 (500g) 0.8 Instant Yeast Red 1.61 whole egg flour 1.24 whey powder 5.71 Trehalose 1.46 total 100

Example 2. Preparation of golden bread

Into 6200 g of the mixed dough prepared in Example 1, 320 g of condensed milk, 200 g of butter and 220 g of water were added to prepare golden bread by the following method.

1) Add all ingredients except butter and mix

2) Clean-up step, add butter and mix at the final step (dough temperature 27℃).

3) Primary fermentation: temperature 27℃, relative humidity 75 ~ 80%, fermentation time 60 ~ 70 minutes

4) Divide into 180 g each, and rest for 10 to 15 minutes after rounding

5) Push the dough with a rolling pin to release the gas, fold it three times and roll it hard and round.

6) Fill the molded dough 3 each side by side in the bread mold

7) Secondary fermentation: temperature 33~38℃, relative humidity 85%, fermentation time 45~50min

8) Baking (Firing): Oven upper heat 180℃, lower heat 180℃, bake for 30 ~ 35 minutes

A photograph of the bread prepared by the method of the present invention is shown in FIG. 1 .

According to the photo, the bread made by the method of the present invention has a soft and chewy texture.

Example 3. Manufacture of cod roe bread

To 100 g of the golden bread dough prepared in Example 2, 30 g of cod roe was added to prepare cod roe bread. The cod roe bread made by the method of the present invention can feel the texture and taste of cod roe without compromising the texture of the bread itself.

Example 4. Cheeseberry Bread Preparation

To 1800 g of the mixed dough of Example 1, 300 g of Tangjong (214 g of water, 171 g of strong flour, 4 g of salt) and 220 g of cranberries were added and mixed, and then 50 g of water was added to complete the dough, and then cheese berry bread was prepared. The cheeseberry bread can be prepared by simply mixing tangjong in the mix dough, while having a softer and chewy taste.

Example 5. Olive Potato Bread

To 1800 g of the mixture dough of Example 1, 400 g of potatoes (325 cc of water, 130 g of potato powder), 130 g of olives and 120 g of cheese were mixed, and then 50 g of water was added to complete the dough, and then olive potato bread was prepared.

Example 6. Fig Rye Bread

400 g of Tangjong (200 g of rye, 220 g of water, 4 g of salt), figs and cheese were added to 1800 g of the mixed dough of Example 1 and mixed to complete the dough, and then fig rye bread was prepared.

Example 7. Corn Bean Bread

To 1800 g of the mixed dough of Example 1, 440 g of Tangjong (180 g of corn powder, 260 g of water, 4 g of salt) and 300 g of mixed soybean were added and mixed, and 50 g of water was added to complete the dough, and then corn soybean bread was prepared.

Claims (10)

Premix for baking, including wheat flour, sugar, salt, conditioner, yeast, whole egg flour, whey powder and trehalose, including super-strong and soft flour The premix according to claim 1, wherein the super-strong flour has a higher protein content and lower ash content than first-grade flour, and has a protein content of more than 12.5% by weight and an ash content of 0.399 or less. The premix for baking according to claim 1, wherein the super strong flour and the soft flour are included in a weight ratio of 100: 2 - 100: 5 The method according to claim 1, wheat flour 80-81% by weight, sugar 7-8% by weight, salt 0.9-1.4% by weight, improving agent 0.6-1.0% by weight, yeast 1.4-2.0% by weight, whole egg flour 1.0-1.5% by weight, whey powder A premix for baking comprising 5.5-6% by weight and 1.3-1.7% by weight of trehalose 1) Making one dough by adding water to the premix powder containing wheat flour, sugar, salt, yeast, improving agent, whey powder, whole egg flour and trehalose, including super strong flour and soft flour, and mixing them;
2) subdividing the dough; and
3) In the step of manufacturing two or more types of bread with the subdivided dough
3-1) Immediately after forming using the dough, ferment it, or
3-2) A method of making two or more types of bread from one dough, including the step of adding additional ingredients to the dough, mixing, fermenting, and molding the dough to produce bread The method according to claim 5, wherein the super strong flour is wheat flour having a higher protein content and lower ash content than first-class bread flour, and the protein content is greater than 12.5% by weight and the ash content is 0.399 or less. The method according to claim 5, wherein the premix contains super strong flour and soft flour in a weight ratio of 100:2 - 100:5. The method according to claim 5, wherein the premix is flour 80-81% by weight, sugar 7-8% by weight, salt 0.9-1.4% by weight, improving agent 0.6-1.0% by weight, yeast 1.4-2.0% by weight, whole egg flour 1.0-1.5% by weight , a method of making two or more types of bread comprising 5.5-6% by weight of whey powder and 1.3-1.7% by weight of trehalose The method according to claim 5, wherein the additional ingredients are at least one selected from the group consisting of tangjong, butter, cheese, condensed milk, red bean, soybean, cream, cranberry, potato powder, olive, fig, cod roe, and salt. how to make bread The method according to claim 9, wherein the Tangjong is a method of making two or more types of bread by mixing grain flour with water at 65-68° C. in a weight ratio of 1:1 to 1:5 with respect to grain flour and then adding salt and aging it.

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