KR20220034293A - Bread crumbs having squid ink and method for manufacture bread crumbs - Google Patents
Bread crumbs having squid ink and method for manufacture bread crumbs Download PDFInfo
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- KR20220034293A KR20220034293A KR1020200116228A KR20200116228A KR20220034293A KR 20220034293 A KR20220034293 A KR 20220034293A KR 1020200116228 A KR1020200116228 A KR 1020200116228A KR 20200116228 A KR20200116228 A KR 20200116228A KR 20220034293 A KR20220034293 A KR 20220034293A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 37
- 235000012813 breadcrumbs Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims description 22
- 235000008429 bread Nutrition 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 238000004898 kneading Methods 0.000 claims abstract description 26
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 230000032683 aging Effects 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 235000014121 butter Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- 241001092070 Eriobotrya Species 0.000 claims description 18
- 238000010304 firing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 238000007872 degassing Methods 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- -1 baking improvers Substances 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000019647 acidic taste Nutrition 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000021149 fatty food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
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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
- 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
- A21D2/34—Animal material
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
-
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- 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
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
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- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Polymers & Plastics (AREA)
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- Mycology (AREA)
- Thermal Sciences (AREA)
- Physics & Mathematics (AREA)
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Abstract
Description
본 발명은 빵가루 및 이의 제조 기술에 관한 것으로, 보다 상세하게는 오징어 먹물을 투입한 반죽을 이용하여 빵가루를 제조하는 방법에 관한 것이다.The present invention relates to breadcrumbs and a manufacturing technology thereof, and more particularly, to a method for manufacturing breadcrumbs using a dough containing squid ink.
일반적으로 빵은 밀가루와 같은 필수 재료에 물과 효모를 투입하여 반죽하고, 이를 발효와 굽기 과정을 통하여 완성된다. 이러한 방식으로 제조된 빵은 재료비율과 제조공정에 따라 빵의 품질이 달라질 수 있는데, 특히 우수한 품질의 빵을 만들기 위해서는 발효과정이 매우 중요한 공정으로서 간주되며, 빵의 반죽시 들어가는 제빵효모의 역할에 따라 완성된 빵의 풍미, 부피, 맛, 조직감의 차이가 현격하게 나타난다.In general, bread is kneaded by adding water and yeast to essential ingredients such as flour, and is completed through fermentation and baking. The quality of bread manufactured in this way may vary depending on the ratio of ingredients and the manufacturing process. In particular, the fermentation process is considered as a very important process to make excellent quality bread, and the role of baker's yeast in kneading bread is important. The difference in flavor, volume, taste, and texture of the finished bread is markedly displayed.
빵에 들어가는 제빵효모는 종류에 따라 다양한 반응특성을 보이고 있는데, 예를 들어, 적당한 온도와 습도가 유지되는 조건에서 빵의 재료에 포함된 탄수화물이 분해되는 과정에서 각종 유기산이 생성되며, 이때 알코올과 탄산가스가 각각 배출되는데 이 탄산가스에 의하여 반죽이 부풀면서 빵의 부피를 결정할 뿐만 아니라 각종 유기산에 의해서 빵의 풍미가 형성되어, 결국 이러한 여러가지 요소들이 종합적으로 어우러져서 우수한 품질의 빵이 만들어질 수 있다.Baker's yeast in bread shows various reaction characteristics depending on the type. For example, in the process of decomposing carbohydrates contained in bread ingredients under conditions of maintaining appropriate temperature and humidity, various organic acids are produced, at this time alcohol and Carbon dioxide gas is emitted individually, and the carbon dioxide gas not only determines the volume of the bread as the dough swells, but also forms the flavor of the bread by various organic acids. .
한편, 근래의 빵 소비의 트랜드는 기호성이 다양해질 뿐만 아니라 건강에 대한 욕구가 증가함에 따라 천연효모에 의한 발효법을 제빵공정에 적용하여 고품질 및 고기능성의 차별화된 제빵 기술을 추구하고 있다.On the other hand, the recent trend of bread consumption is pursuing a differentiated baking technology of high quality and high functionality by applying a fermentation method by natural yeast to the baking process as not only the palatability is diversified but also the desire for health increases.
그러나 아직까지도 제빵공정에는 각종 첨가물, 예를 들면, 산화제, 효소제를 비롯한 이스트 푸드(Yeast food), 유화제, 제빵 개량제 또는 이들의 혼합물 등이 투입되여, 빵이 단시간(3 내지 5시간)에 제조됨으로써 부피감은 좋을지 모르나 빵 고유의 풍미가 약하고, 소화가 용이하지 않은 빵 조직감을 제공한다.However, in the baking process, various additives, for example, yeast food including oxidizing agents and enzymes, emulsifiers, baking improvers, or mixtures thereof are added, and bread is prepared in a short time (3 to 5 hours). Although the bulkiness may be good, the inherent flavor of bread is weak and provides a texture of bread that is difficult to digest.
따라서, 본 발명은 상술한 문제점을 해결하기 위하여 안출된 것으로서, 원재료 반죽시 오징어 먹물을 투입하여 구워진 빵의 풍미와 식감을 향상시킬 수 있는 오징어 먹물을 함유한 빵가루 및 이의 제조 방법을 제공하고자 한다.Accordingly, the present invention has been devised to solve the above problems, and it is an object of the present invention to provide a breadcrumb containing squid ink that can improve the flavor and texture of baked bread by adding squid ink when kneading the raw material, and a method for manufacturing the same.
본 발명의 다른 목적들은 이하에 서술되는 바람직한 실시예들을 통하여 보다 명확해질 것이다.Other objects of the present invention will become clearer through preferred embodiments described below.
본 발명의 일 측면에 따르면, 오징어 먹물을 함유한 빵가루 제조 방법은 준비된 원재료에 오징어 먹물, 레몬즙 및 비파 잎 우려낸 물을 투입하여 상기 준비된 원재료를 반죽하는 반죽 단계- 여기서, 준비된 원재료는 밀가루, 설탕, 소금, 계량제, 버터, 이스트 및 산도 조절제를 포함함 -; 상기 반죽 단계에 의해 형성된 반죽을 100~500g의 단위로 분할하는 반죽 분할 단계; 상기 분할된 반죽을 미리 설정된 시간동안 발효하는 1차 발효 단계; 상기 1차 발효된 반죽을 성형하여 반죽 성형체를 형성하는 반죽 성형 단계; 상기 반죽 성형체를 미리 설정된 시간동안 발효하는 2차 발효 단계; 상기 2차 발효 단계를 거친 반죽 성형체를 오븐에 넣고 가열하여 빵을 굽는 소성 단계; 상기 구워진 빵을 미리 설정된 시간동안 식힌 후 미리 설정된 온도에서 숙성시키는 냉각 숙성 단계; 및 상기 냉각 숙성된 빵을 분쇄하는 분쇄 단계를 포함한다.According to one aspect of the present invention, the method for manufacturing breadcrumbs containing squid ink is a kneading step of kneading the prepared raw materials by adding squid ink, lemon juice and water infused with loquat leaves to the prepared raw materials- Here, the prepared raw materials are flour, sugar , including salt, weighing agent, butter, yeast and acidity adjusting agent; Dough dividing step of dividing the dough formed by the kneading step into units of 100 ~ 500g; a first fermentation step of fermenting the divided dough for a preset time; a dough forming step of forming the first fermented dough to form a dough molded body; a secondary fermentation step of fermenting the dough molded body for a preset time; A baking step of placing the dough molded body that has undergone the secondary fermentation step in an oven and heating it to bake bread; A cooling aging step of cooling the baked bread for a preset time and then aging it at a preset temperature; and pulverizing the cooled aged bread.
여기서, 상기 오징어 먹물은 상기 준비된 원재료의 중량 대비 0.8~0.9%이고, 상기 레몬은 상기 준비된 원재료의 중량 대비 0.4~0.5%이며, 상기 비파 잎 우려낸 물은 상기 준비된 원재료 대비 52~53%일 수 있다.Here, the squid ink is 0.8 to 0.9% based on the weight of the prepared raw material, the lemon is 0.4 to 0.5% based on the weight of the prepared raw material, and the loquat leaf brewed water may be 52 to 53% compared to the prepared raw material .
여기서, 상기 밀가루는 87.2중량%, 상기 설탕은 0.9중량%, 상기 소금은 1.3중량%, 상기 계량제는 0.9중량%, 상기 버터는 7.0중량%, 상기 이스트는 2.6중량% 및 상기 산도 조절제는 0.1중량%일 수 있다.Here, the flour is 87.2% by weight, the sugar is 0.9% by weight, the salt is 1.3% by weight, the measuring agent is 0.9% by weight, the butter is 7.0% by weight, the yeast is 2.6% by weight and the acidity control agent is 0.1 % by weight.
여기서, 상기 반죽 단계는, 반죽 도중 반죽이 다 뭉쳐지면 상기 준비된 원재료 중량 대비 0.8~0.9%의 비파 와인을 첨가하여 비린내 및 불쾌한 냄새를 제거하는 단계를 포함할 수 있다.Here, the kneading step may include removing fishy smell and unpleasant odors by adding 0.8 to 0.9% of loquat wine based on the weight of the prepared raw material when the dough is all agglomerated during kneading.
여기서, 상기 1차 발효 단계에서 미리 설정된 시간은 5~8분일 수 있다.Here, the preset time in the first fermentation step may be 5 to 8 minutes.
여기서, 상기 반죽 성형 단계는, 상기 1차 발효 단계를 거친 반죽을 몰딩기를 이용해 가스를 빼고 몰딩한 후 새끼 꼬듯이 반죽을 형성하는 단계일 수 있다.Here, the dough forming step may be a step of forming a dough like a baby twist after molding the dough that has undergone the primary fermentation step by removing gas using a molding machine.
여기서, 상기 2차 발효 단계는, 상기 반죽 성형체를 섭씨 27~40도에서 45~55분 동안 발효하는 단계일 수 있다.Here, the secondary fermentation step may be a step of fermenting the dough molded body at 27 to 40 degrees Celsius for 45 to 55 minutes.
여기서, 상기 소성 단계는, 상기 2차 발효 단계를 거친 반죽 성형체를 오븐에 넣고 섭씨 175~185도에서 45~55분 동안 가열하여 빵을 굽는 단계일 수 있다.Here, the firing step may be a step of placing the dough molded body that has undergone the secondary fermentation step in an oven and heating it at 175° C. to 185° C. for 45 to 55 minutes to bake bread.
여기서, 상기 냉각 숙성 단계는, 상기 구워진 빵을 섭씨 15~25도의 실온에서 2시간 이상 식힌 후, 섭씨 1~8도의 냉장고에서 미리 설정된 시간동안 저온 숙성시키는 단계일 수 있다.Here, the cooling aging step may be a step of cooling the baked bread at a room temperature of 15 to 25 degrees Celsius for 2 hours or more, and then aging it at a low temperature for a preset time in a refrigerator at 1 to 8 degrees Celsius.
본 발명의 다른 측면에 따르면, 오징어 먹물을 함유한 빵가루는 준비된 원재료에 오징어 먹물, 레몬즙 및 비파 잎 우려낸 물을 투입하여 상기 준비된 원재료를 반죽하는 반죽 단계- 여기서, 준비된 원재료는 밀가루, 설탕, 소금, 계량제, 버터, 이스트 및 산도 조절제를 포함함 -; 상기 반죽 단계에 의해 형성된 반죽을 100~500g의 단위로 분할하는 반죽 분할 단계; 상기 분할된 반죽을 미리 설정된 시간동안 발효하는 1차 발효 단계; 상기 1차 발효된 반죽을 성형하여 반죽 성형체를 형성하는 반죽 성형 단계; 상기 반죽 성형체를 미리 설정된 시간동안 발효하는 2차 발효 단계; 상기 2차 발효 단계를 거친 반죽 성형체를 오븐에 넣고 가열하여 빵을 굽는 소성 단계; 상기 구워진 빵을 미리 설정된 시간동안 식힌 후 미리 설정된 온도에서 숙성시키는 냉각 숙성 단계; 및 상기 냉각 숙성된 빵을 분쇄하는 분쇄 단계를 포함하는 오징어 먹물을 함유한 빵가루 제조 방법을 통하여 제조될 수 있다.According to another aspect of the present invention, the breadcrumbs containing squid ink are kneaded by adding squid ink, lemon juice and water infused with loquat leaves to the prepared raw materials, and kneading the prepared raw materials- Here, the prepared raw materials are flour, sugar, salt , including weighing agents, butter, yeast and acidity control agents; Dough dividing step of dividing the dough formed by the kneading step into units of 100 ~ 500g; a primary fermentation step of fermenting the divided dough for a preset time; a dough forming step of forming a dough molded body by molding the first fermented dough; a secondary fermentation step of fermenting the dough molded body for a preset time; a baking step of placing the dough molded body that has undergone the secondary fermentation step into an oven and heating it to bake bread; A cooling aging step of cooling the baked bread for a preset time and then aging it at a preset temperature; And it can be prepared through a method for producing breadcrumbs containing squid ink comprising a grinding step of crushing the cooled and aged bread.
따라서, 본 발명은 원재료 반죽시 오징어 먹물을 투입함으로써 구워진 빵의 풍미와 식감을 향상시킬 수 있는 효과가 있다.Therefore, the present invention has the effect of improving the flavor and texture of the baked bread by adding squid ink when kneading the raw material.
도 1은 발명에 따른 오징어 먹물을 함유한 빵가루를 제조하는 방법을 설명하기 위한 흐름도. 1 is a flowchart for explaining a method of manufacturing breadcrumbs containing squid ink according to the present invention.
본 발명은 다양한 변환을 가할 수 있고 여러 가지 실시예를 가질 수있는 바, 특정 실시예들을 도면에 예시하고 상세한 설명에 상세하게 설명하고자 한다. 그러나, 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Since the present invention can apply various transformations and can have various embodiments, 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 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.
제1, 제2 등의 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 상기 구성요소들은 상기 용어들에 의해 한정되어서는 안 된다. 상기 용어들은 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms such as first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.
본 출원에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 출원에서, "포함하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 이하, 본 발명의 실시예를 첨부한 도면들을 참조하여 상세히 설명하기로 한다.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. Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 발명에 따른 오징어 먹물을 함유한 빵가루를 제조하는 방법을 설명하기 위한 흐름도이다. 본 발명에서 오징어 먹물을 함유한 빵가루는 돼지고기, 닭고기, 생선 등 다양한 식재의 겉면에 묻혀 고온의 기름에 튀기는데 사용되는 튀김 묻힘용 빵가루일 수 있다. 1 is a flowchart for explaining a method for manufacturing breadcrumbs containing squid ink according to the present invention. In the present invention, the breadcrumbs containing squid ink may be breadcrumbs for frying used for frying in high-temperature oil by being coated on the surface of various ingredients such as pork, chicken, and fish.
도 1을 참조하면, 본 발명에 따른 오징어 먹물을 함유한 빵가루 제조 방법은 반죽 단계(S110), 반죽 분할 단계(S120), 1차 발효 단계(S130), 반죽 성형 단계(S140), 2차 발효 단계(S150), 소성 단계(S160), 냉각 숙성 단계(S170) 및 분쇄 단계(S180)을 포함한다. 이하, 본 발명에 따른 오징어 먹물을 함유한 빵가루 제조 방법의 각 단계를 보다 상세히 설명한다.1 , the method for manufacturing breadcrumbs containing squid ink according to the present invention includes a kneading step (S110), a dough dividing step (S120), a primary fermentation step (S130), a dough forming step (S140), and a secondary fermentation It includes a step (S150), a firing step (S160), a cooling aging step (S170) and a grinding step (S180). Hereinafter, each step of the method for manufacturing breadcrumbs containing squid ink according to the present invention will be described in more detail.
1. 반죽 단계(S110)1. Kneading step (S110)
우선, 준비된 각 원재료를 계량하여 배합 비율에 따라 혼합하고, 혼합된 원재료에 오징어 먹물, 레몬 즙 및 비파 우려낸 물을 투입하여 반죽한다. 여기에서, 반죽기를 이용하여 혼합된 원재료를 반죽할 수 있다.First, each prepared raw material is measured and mixed according to the mixing ratio, and squid ink, lemon juice and loquat water are added to the mixed raw material and kneaded. Here, the mixed raw materials may be kneaded using a kneader.
여기서, 원재료는 밀가루, 설탕, 소금, 계량제, 버터, 이스트 및 산도 조절제를 포함할 수 있다. 한편, 본 발명의 일 실시예에 따른 밀가루, 설탕, 소금, 계량제, 버터, 이스트 및 산도 조절제는 공지의 제품들(예 : 시중 제품)이 사용될 수 있으며, 각 원재료의 구체적 종류, 명칭, 성분, 제조 공정 등에 한정되지 않는 것으로 해석되어야 할 것이다.Here, the raw material may include flour, sugar, salt, a measuring agent, butter, yeast, and an acidity control agent. Meanwhile, as the flour, sugar, salt, metering agent, butter, yeast and acidity regulator according to an embodiment of the present invention, well-known products (eg, commercial products) may be used, and specific types, names, and ingredients of each raw material , it should be construed as not limited to the manufacturing process, etc.
일 실시예에서, 오징어 먹물은 혼합된 원재료의 중량 대비 0.8~0.9%, 레몬은 혼합된 원재료의 중량 대비 0.4~0.5%, 비파 우려낸 물은 혼합된 원재료의 중량 대비 52 ~ 53%의 비율로 투입될 수 있다. 예를 들어, 혼합된 원재료 1146g에 오징어 먹물 10g, 레몬 5g, 비파 우려낸 물 600g이 투입될 수 있다. 한편, 이러한 실시예는 본 발명의 권리범위를 한정하고자 하는 것은 아니며, 오징어 먹물, 레몬 및 비파 우려낸 물의 투입 양은 온도, 습도 등의 제조 환경에 의하여 변동될 수 있으므로, 제조 시점의 제조 환경에 따라 최적의 비율이 결정되어야 할 것이다. 준비된 원재료에 비파 우려낸 물을 투입하여 반죽하고, 반죽 도중 반죽이 다 뭉쳐지면 상기 준비된 원재료 중량 대비 0.8~0.9%의 비파 와인을 첨가하여 비린내 및 불쾌한 냄새를 제거할 수 있다. 이때, 총 반죽 시간은 10~15분일 수 있다.In one embodiment, the squid ink is 0.8-0.9% based on the weight of the mixed raw materials, the lemon is 0.4-0.5% based on the weight of the mixed raw materials, and the water infused with loquat is input at a ratio of 52-53% based on the weight of the mixed raw materials can be For example, 10g of squid ink, 5g of lemon, and 600g of water infused with loquats may be added to 1146g of mixed raw materials. On the other hand, these embodiments are not intended to limit the scope of the present invention, and since the input amount of squid ink, lemon and loquat infused water may vary depending on the manufacturing environment such as temperature and humidity, it is optimal according to the manufacturing environment at the time of manufacturing. The ratio will have to be determined. The prepared raw material is kneaded by adding water infused with loquat, and when the dough is all lumped during kneading, 0.8 to 0.9% of loquat wine relative to the weight of the prepared raw material can be added to remove the fishy smell and unpleasant odor. In this case, the total kneading time may be 10 to 15 minutes.
준비된 원재료 반죽시 비파 와인을 투입하는 이유는 비파 와인에 함유되어 있는 천연 효모가 빵의 오븐 스프링을 도와주는 촉진제 역할을 하며, 이로 인해 구워진 빵의 풍미와 식감이 좋아지기 때문이다. 완전 숙성되어 정제되지 전의 비파 와인은 일반 와인에 비해 천연 효모의 양이 많고 활동성이 매우 뛰어난 장점을 가진다. 비파 와인 제조시 황토지장수를 공정 중에 넣어 청징제 역할을 하게 함으로써 와인을 맑게 하고 비파 와인 속 미네랄과 철분 함유량을 증가 시킬 수 있다.The reason for adding loquat wine when kneading the prepared raw material is that the natural yeast contained in loquat wine acts as an accelerator to help the oven spring of the bread, which improves the flavor and texture of the baked bread. Fully ripened and unrefined loquat wine has the advantage of having a large amount of natural yeast and excellent activity compared to general wine. During the manufacturing of loquat wine, red clay longevity water is added during the process to act as a clarifier, thereby making the wine clear and increasing the mineral and iron content of loquat wine.
일 실시예에서, 밀가루는 강력 밀가루를 적어도 일부 포함할 수 있으며, 바람직하게는 강력 밀가루에 해당할 수 있다.In one embodiment, the wheat flour may include at least a portion of strong wheat flour, preferably strong wheat flour.
일 실시예에서, 버터는 지방성 식품을 의미하는 것으로 버터는 마가린으로 대체될 수도 있다.In one embodiment, butter refers to fatty foods, and butter may be replaced with margarine.
일 실시예에서, 계량제는 강력분, 포도당, 글리세린지방산에스테르 및 스테아릴젖산나트륨를 포함할 수 있다. 한편, 본 발명에서 계량제는 상술한 바와 같이 공지의 계량제가 사용될 수 있으며, 본 발명에 따른 튀김용 빵가루를 제조하는데 있어, 계량제는 강력분 63%, 함수결정포도당 25%, 글리세린지방산에스테르 5% 및 스테아릴젖산나트륨 3% 및 효소 제재를 포함하는 공지의 제품(제품명 : 감마플러스)에 해당하는 것을 전제로 설명한다. In one embodiment, the metering agent may include strong flour, glucose, glycerin fatty acid ester and sodium stearyl lactate. On the other hand, in the present invention, as the metering agent as described above, a known metering agent may be used, and in preparing the breadcrumbs for frying according to the present invention, the metering agent is 63% strong flour, 25% hydrous crystalline glucose, 5% glycerin fatty acid ester And it will be described on the premise that it corresponds to a known product (product name: Gamma Plus) containing 3% of sodium stearyl lactate and an enzyme agent.
일 실시예에서, 원재료는 밀가루는 87.2중량%, 설탕은 0.9중량%, 소금은 1.3중량%, 계량제는 0.9중량%, 버터는 7.0중량%, 이스트는 2.6중량% 및 산도 조절제는 0.1중량%의 비율로 혼합될 수 있다. 또는, 원재료는 밀가루 1000g, 설탕 10g, 소금 15g, 계량제 10g, 버터 80g, 이스트 30g 및 산도 조절제 1g의 비율로 혼합된 것일 수 있다.In one embodiment, the raw material is flour 87.2% by weight, sugar 0.9% by weight, salt 1.3% by weight, measuring agent 0.9% by weight, butter 7.0% by weight, yeast 2.6% by weight, and acidity adjusting agent 0.1% by weight can be mixed in a ratio of Alternatively, the raw material may be a mixture of 1000 g of flour, 10 g of sugar, 15 g of salt, 10 g of a measuring agent, 80 g of butter, 30 g of yeast and 1 g of an acidity control agent.
2.반죽 분할 단계(S120)2. Dough dividing step (S120)
반죽 단계(S110)에 의하여 형성된 반죽을 일정량으로 분할하여 발효 준비를 할 수 있다. 여기서, 반죽은 중량 분할기로 100~500g 단위로 분할될 수 있다.Fermentation can be prepared by dividing the dough formed by the kneading step (S110) into a predetermined amount. Here, the dough may be divided into units of 100 to 500 g with a weight divider.
3. 1차 발효 단계(S130)3. Primary fermentation step (S130)
반죽 분할 단계(S120)을 거쳐 분할된 반죽을 미리 설정된 시간동안 1차 발효할 수 있다. 이때, 분할된 반죽은 프로퍼에서 5~8분 동안 발효될 수 있고, 발효 온도는 섭씨 27~33도일 수 있다.The dough divided through the dough division step (S120) may be first fermented for a preset time. At this time, the divided dough may be fermented for 5 to 8 minutes in a proper, and the fermentation temperature may be 27 to 33 degrees Celsius.
4. 반죽 성형 단계(S140)4. Dough forming step (S140)
1차 발효된 반죽은 몰딩기에서 가스를 빼고 몰딩한 후 둥글게 또는 새끼 꼬듯이 성형될 수 있다. 바람직하게는 새끼 꼬는 반죽 성형법이 적용될 수 있다.The first fermented dough can be molded after degassing from the molding machine and then formed into a round or twisted shape. Preferably, the kneading dough forming method can be applied.
5. 2차 발효 단계(S150)5. Second fermentation step (S150)
반죽 성형 단계(S140)을 겨쳐 만들어진 반죽 성형체는 미리 조건에서 2차 발효가 될 수 있다. 즉, 반죽 성형체는 발효실에서 섭씨 27~40도에서 45~55분 동안 2차 발효될 수 있다. 이때, 발효 시간은 바람직하게는 50분일 수 있다.The dough molded body made by going through the dough forming step (S140) may be subjected to secondary fermentation under conditions in advance. That is, the molded dough may be secondarily fermented for 45 to 55 minutes at 27 to 40 degrees Celsius in the fermentation chamber. In this case, the fermentation time may preferably be 50 minutes.
6. 소성 단계(S160)6. Firing step (S160)
2차 발효 단계(S150)를 거친 반죽 성형체를 오븐에 넣고 가열하여 빵을 굽는다.The dough molded body, which has undergone the secondary fermentation step (S150), is placed in an oven and heated to bake bread.
일 실시예에서, 2차 발효 단계(S150)를 거친 반죽 성형체를 오븐에 넣고 섭씨 175~185도에서 45~55분 동안 가열하여 빵을 구울 수 있다. 이때, 바람직하게는 반죽 성형체를 오븐에 넣고 섭씨 180도에서 50분 동안 가열하여 빵을 구울 수 있다.In one embodiment, the dough molded body that has undergone the secondary fermentation step (S150) may be placed in an oven and heated at 175 to 185 degrees Celsius for 45 to 55 minutes to bake bread. In this case, preferably, the dough molded body may be placed in an oven and heated at 180 degrees Celsius for 50 minutes to bake bread.
7. 냉각 숙성 단계(S170)7. Cooling aging step (S170)
소성 단계(S160)을 거쳐 구워진 빵을 미리 설정된 시간동안 식힌 후 미리 설정된 온도에서 냉각 숙성시킬 수있다.After the bread baked through the firing step (S160) is cooled for a preset time, it may be cooled and aged at a preset temperature.
일 실시예에서, 구워진 빵을 섭씨 15~25도의 실온에서 2시간 이상 식힌 후, 섭씨 1~8도의 냉장고에서 일정 시간동안 저온 숙성시킬 수 있다.In one embodiment, after the baked bread is cooled at room temperature of 15 to 25 degrees Celsius for 2 hours or more, it may be aged at a low temperature in a refrigerator at 1 to 8 degrees Celsius for a certain period of time.
8. 분쇄 단계(S180)8. Grinding step (S180)
냉각 숙성 단계(S170)를 통하여 형성된 빵을 일정 크기를 가지는 입자로 분쇄한다.The bread formed through the cooling and aging step (S170) is pulverized into particles having a predetermined size.
일 실시예에서, 냉각 숙성 단계(S170)를 거친 빵을 10~20mm의 망을 이용하여 분쇄할 수 있다.In one embodiment, the bread that has undergone the cooling and aging step (S170) may be pulverized using a mesh of 10 to 20 mm.
이후, 분쇄된 빵가루를 밀봉체에 정량 주입하여 포장 출하할 수 있다.Thereafter, the pulverized breadcrumbs may be quantitatively injected into the sealing body and packaged and shipped.
상기한 본 발명의 바람직한 실시예는 예시의 목적을 위해 개시된 것이고, 본 발명에 대해 통상의 지식을 가진 당업자라면 본 발명의 사상과 범위 안에서 다양한 수정, 변경, 부가가 가능할 것이며, 이러한 수정, 변경 및 부가는 하기의 특허청구범위에 속하는 것으로 보아야 할 것이다.The above-described preferred embodiments of the present invention have been disclosed for purposes of illustration, and various modifications, changes, and additions will be possible within the spirit and scope of the present invention by those of ordinary skill in the art with respect to the present invention, and such modifications, changes and Additions should be considered to fall within the scope of the following claims.
S110 : 반죽 단계
S120 : 반죽 분할 단계
S130 : 1차 발효 단계
S140 : 반죽 성형 단계
S150 : 2차 발효 단계
S160 : 소성 단계
S170 : 냉각 숙성 단계
S180 : 분쇄 단계S110: kneading step
S120: Dough dividing step
S130: primary fermentation step
S140: dough forming step
S150: secondary fermentation step
S160: firing step
S170: cooling aging stage
S180: crushing step
Claims (10)
준비된 원재료에 오징어 먹물, 레몬즙 및 비파 잎 우려낸 물을 투입하여 상기 준비된 원재료를 반죽하는 반죽 단계 - 여기서, 준비된 원재료는 밀가루, 설탕, 소금, 계량제, 버터, 이스트 및 산도 조절제를 포함함 -;
상기 반죽 단계에 의해 형성된 반죽을 100~500g의 단위로 분할하는 반죽 분할 단계;
상기 분할된 반죽을 미리 설정된 시간동안 발효하는 1차 발효 단계;
상기 1차 발효된 반죽을 성형하여 반죽 성형체를 형성하는 반죽 성형 단계;
상기 반죽 성형체를 미리 설정된 시간동안 발효하는 2차 발효 단계;
상기 2차 발효 단계를 거친 반죽 성형체를 오븐에 넣고 가열하여 빵을 굽는 소성 단계;
상기 구워진 빵을 미리 설정된 시간동안 식힌 후 미리 설정된 온도에서 숙성시키는 냉각 숙성 단계; 및
상기 냉각 숙성된 빵을 분쇄하는 분쇄 단계를 포함하는 오징어 먹물을 함유한 빵가루 제조 방법.In the method for manufacturing breadcrumbs containing squid ink,
A kneading step of kneading the prepared raw material by adding squid ink, lemon juice and loquat leaf infusion to the prepared raw material, wherein the prepared raw material includes flour, sugar, salt, a measuring agent, butter, yeast and an acidity regulator;
Dough dividing step of dividing the dough formed by the kneading step into units of 100 ~ 500g;
a first fermentation step of fermenting the divided dough for a preset time;
a dough forming step of forming the first fermented dough to form a dough molded body;
a secondary fermentation step of fermenting the dough molded body for a preset time;
A baking step of placing the dough molded body that has undergone the secondary fermentation step in an oven and heating it to bake bread;
A cooling aging step of cooling the baked bread for a preset time and then aging it at a preset temperature; and
A method for producing breadcrumbs containing squid ink, comprising a grinding step of crushing the cooled and aged bread.
상기 오징어 먹물은 상기 준비된 원재료의 중량 대비 0.8~0.9%이고, 상기 레몬은 상기 준비된 원재료의 중량 대비 0.4~0.5%이며, 상기 비파 잎 우려낸 물은 상기 준비된 원재료 대비 52~53%인 것을 특징으로 하는 오징어 먹물을 함유한 빵가루 제조 방법.According to claim 1,
The squid ink is 0.8 to 0.9% based on the weight of the prepared raw material, the lemon is 0.4 to 0.5% based on the weight of the prepared raw material, and the water infused with the loquat leaves is 52 to 53% compared to the prepared raw material, characterized in that A method for making breadcrumbs containing squid ink.
상기 밀가루는 87.2중량%, 상기 설탕은 0.9중량%, 상기 소금은 1.3중량%, 상기 계량제는 0.9중량%, 상기 버터는 7.0중량%, 상기 이스트는 2.6중량% 및 상기 산도 조절제는 0.1중량%인 것을 특징으로 하는 오징어 먹물을 함유한 빵가루 제조 방법.According to claim 1,
The flour is 87.2% by weight, the sugar is 0.9% by weight, the salt is 1.3% by weight, the metering agent is 0.9% by weight, the butter is 7.0% by weight, the yeast is 2.6% by weight and the acidity control agent 0.1% by weight A method for producing breadcrumbs containing squid ink, characterized in that
상기 반죽 단계는,
반죽 도중 반죽이 다 뭉쳐지면 상기 준비된 원재료 중량 대비 0.8~0.9%의 비파 와인을 첨가하여 비린내 및 불쾌한 냄새를 제거하는 단계를 포함하는 것을 특징으로 하는 오징어 먹물을 함유한 빵가루 제조 방법.According to claim 1,
The kneading step is
A method for producing breadcrumbs containing squid ink, comprising the step of removing fishy smell and unpleasant odor by adding loquat wine in an amount of 0.8 to 0.9% based on the weight of the prepared raw material when the dough is all agglomerated during kneading.
상기 1차 발효 단계에서 미리 설정된 시간은 5~8분인 것을 특징으로 하는 오징어 먹물을 함유한 빵가루 제조 방법.3. The method of claim 2,
The method for producing breadcrumbs containing squid ink, characterized in that the preset time in the first fermentation step is 5 to 8 minutes.
상기 반죽 성형 단계는,
상기 1차 발효 단계를 거친 반죽을 몰딩기를 이용해 가스를 빼고 몰딩한 후 새끼 꼬듯이 반죽을 형성하는 단계인 것을 특징으로 하는 오징어 먹물을 함유한 빵가루 제조 방법.3. The method of claim 2,
The dough forming step is
A method for producing breadcrumbs containing squid ink, characterized in that the dough that has undergone the primary fermentation step is molded after degassing using a molding machine to form a dough like a baby twist.
상기 2차 발효 단계는,
상기 반죽 성형체를 섭씨 27~40도에서 45~55분 동안 발효하는 단계인 것을 특징으로 하는 오징어 먹물을 함유한 빵가루 제조 방법.3. The method of claim 2,
The second fermentation step is
A method for producing breadcrumbs containing squid ink, characterized in that the step of fermenting the dough molded body at 27 to 40 degrees Celsius for 45 to 55 minutes.
상기 소성 단계는,
상기 2차 발효 단계를 거친 반죽 성형체를 오븐에 넣고 섭씨 175~185도에서 45~55분 동안 가열하여 빵을 굽는 단계인 것을 특징으로 하는 오징어 먹물을 함유한 빵가루 제조 방법.3. The method of claim 2,
The firing step is
A method for producing breadcrumbs containing squid ink, characterized in that the dough molded body that has undergone the secondary fermentation step is placed in an oven and heated at 175°C to 185°C for 45 to 55 minutes to bake the bread.
상기 냉각 숙성 단계는,
상기 구워진 빵을 섭씨 15~25도의 실온에서 2시간 이상 식힌 후, 섭씨 1~8도의 냉장고에서 미리 설정된 시간동안 저온 숙성시키는 단계인 것을 특징으로 하는 오징어 먹물을 함유한 빵가루 제조 방법.3. The method of claim 2,
The cooling and aging step,
A method for producing breadcrumbs containing squid ink, characterized in that the baked bread is cooled at room temperature of 15 to 25 degrees Celsius for 2 hours or more and then aged at a low temperature for a preset time in a refrigerator at 1 to 8 degrees Celsius.
The breadcrumbs containing squid ink prepared by the method according to any one of claims 1 to 11.
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