KR20220073117A - Manufacture method baguettes for chocolate impregnation - Google Patents

Abstract

After forming the dough with raw materials such as flour, sugar, refined salt, and yeast, the dough goes through a fermentation process to preserve the flavor of the bread, and the bread made by baking is impregnated with chocolate in dry baguette bread under special conditions to make it crispy and suitable for chocolate. A method for manufacturing a chocolate-impregnated baguette that can feel the flavor of
The above manufacturing method is to mix raw materials and mixing water measured at 50 to 70% by weight of wheat flour, 1 to 2% of salt, and 0.1 to 0.5% of yeast (yeast) in a blender to make dough for bread at 30℃ to 35℃, 80 to After 90 minutes fermentation, we measure and divide the aged dough, mold it, put it in an oven heated to 150℃~200℃, bake for 8~10min, cool it, cut it, and dry it in a dryer preheated to 100℃~120℃ for 5~8min. process and;
In a state in which the solid baguette is buried in liquid chocolate with a viscosity of 8 to 10 Pa·S filled in the sealed chamber, the inside of the chamber is reduced to 10 to 80 kpa, and the state is maintained for 10 to 120 seconds to bury the The liquid solid material is impregnated into the porous material of the solid material baguette, and the air pressure inside the chamber is returned to normal pressure to extract the solid material baguette from the liquid chocolate. It consists of an impregnation process that drips chocolate.

Description

Chocolate　Impregnation {Manufacture method baguettes for chocolate impregnation}

The present invention relates to baguettes in which the chocolate is impregnated, and more specifically, the dough is fermented with flour, salt, and yeast with the main components, and the chocolate is soft and crispy by impregnating chocolate to the plasticity, aftercuting after cutting. It is about chocolate, impregnation, baguettes, and methods of making baguettes that have been prepared so that you can taste and feel the flavor of chocolate.

The chocolate 　 market trend is changing from 'chocolate' as a stand-alone product to 'chocolate and sweets'. Chocolate 　confectionery 　 refers to 　chocolate standard chocolate 　 raw material 　60% or less 　chocolate 　processed products. For example, chocolate can be mixed with cookies, biscuits or snacks, such as baked sweets, and puffed sweets such as puffs.

By changing the shape of chocolate and confectionery rather than just chocolate, it is possible to realize the lightness of texture and the taste that suits the taste, and it is widely accepted by consumers. Even so, it is thought that 　consumers 　 do not simply 　 pursue 'lightness', 　 also pursue 'the flavor of chocolate'. Similar to this, trend, medium, and 'impregnation, chocolate, and sweets' are gaining popularity.

Impregnated 　 chocolate 　 confectionery is made by impregnating chocolate with 　 confectionery such as 　 baked 　 confectionery. As the confectionery used (material), in addition to biscuits and cookies, puffs made using a special machine called an extruder, puffs, cereals, etc. There is 　However, the original advantage of chocolate, the flavor of chocolate, is exerted, but when it is smoothly melted in the mouth, it is due to the strong chewy taste of the substrate when chewing the impregnation chocolate sweets, or the number of sweets that occur when chewed There is a damaged　problem.

As for the prior art related to impregnation 　 chocolate 　 confectionery, 　 impregnation 　 food described in patent document 1 and its manufacturing method, 　 patent document 2 manufacturing method containing chocolate, etc.

The chocolate impregnation food described in the above patent document 1 and 2 is a liquid food that is troubled at room temperature to a thick porous edible solid, that is, chocolate, which fills the liquid food in the pores of the edible solids to impregnate chocolate, or general. Unlike sweets, puffs, and cereals, bread could not be manufactured by impregnating chocolate between tissues because of the texture and strength of bread.

Using raw materials such as flour, sugar, refined salt, and yeast, the dough is molded and then fermented to preserve the flavor of the bread and then baked. A method of making chocolate, impregnated, baguette, and chocolate that you can feel the flavor of 　 is provided.

The above 　 manufacturing method is 　 Mixing the raw materials and mixing water with flour 50 ~ 70 wt%, salt = 1 ~ 2%, yeast (yeast) = 0.1 ~ 0.5% = mixing water = 80 ~ 35 ℃ of bread, Fermented for 90 minutes 　 Aged dough 　 Measure 　 Divide and form after molding 　 150 ℃ ~ 200 ℃ 　 Put into the heated oven 　 8 min ~ 10 min 　 Firing and cooling min 　 Cut it in a drying machine to 100 ℃ ~ 120 ℃ 5 ~ 8 temperature　 process and 　;

When immersing a baguette in liquid chocolate with a viscosity of 8 to 10 Pa S of filled inside of a sealed chamber, keep the chamber in a state of 10 to 80 seconds to reduce the pressure to 10 to 80 seconds to immerse the inside of the chamber The liquid solids are impregnated in the porous of the solid baguette, the inner air pressure inside the chamber is returned, extracting the solid baguette from the liquid chocolate, and then put in a basket made of mesh (mesh) It consists of including the process of dipping the chocolate down and impregnating it.

Bread has its own unique flavor by fermenting it with wheat flour, salt, yeast, and dough, and there are many reasons why many consumers are looking for bread. However, when manufacturing a product that impregnates chocolate on the bread, the bread is soft and the strength is too low, so when the chocolate impregnation is crushed by vacuum pressure, the amount of impregnation is so high that the flavor of the bread can not be felt. It was not 　 not 　 chocolate 　 impregnated 　 was not easy 　.

(Patent Document 　0001) 　 Japanese Patent Registration 　 No. 4673257 (2011.1.28. 　 Registration) (Patent Document 　0002) 　 Japanese Patent Registration 　 No. 3766661 (Registered on February 3, 2006)

Therefore, the purpose of this invention is to solve the above-mentioned problems, and to improve the texture, texture, and low strength of bread, dry process, and firm texture suitable for chocolate impregnation.

Baguette Baguette, which has the flavor of the bread through the formula, fermentation, firing, cutting, drying, crispy while keeping the chocolate, and making chocolate impregnated baguette to make the flavor of the chocolate and the wind of the bread. There is 　 in providing 　.

To achieve the same purpose as above, this invention is made by mixing 50-70 wt% of flour, 1-2% of salt, and 0.1-0.5% of yeast (yeast) and mixing water* in a blender to make dough for bread at 30°C. ~35℃, 80~90 minutes, fermentation and aging process, measuring and dividing the aged dough, forming it, then putting it in a heated oven at 150℃~200℃, cooling it and then cutting it at 100℃ for 120~10 minutes, firing it The process of drying in a dryer preheated to a temperature of ℃ 　 for 5 to 8 minutes; In a sealed chamber, filled with a viscosity of 8 to 10 Pa·S, in liquid chocolate, the above solid material is immersed in a baguette, and the inside of the chamber is reduced to 10 to 120 kpa by reducing the pressure for 10 to 120 seconds. The liquid solids are impregnated in the porous of the solid baguette, the inner air pressure inside the chamber is returned, extracting the solid baguette from the liquid chocolate, and then put in a basket made of mesh (mesh) and the liquid phase on the surface of the high shape by centrifugal force by centrifugal force It is characterized as being made by including the process of dipping the chocolate off and impregnating it.

Like the above-mentioned bar and baguette, the original chocolate, impregnated according to the embodiment of the invention, made by the method of making baguette, chocolate made by the method of making baguette, while maintaining the shape of the chocolate, baguette, and chocolate, maintaining its shape and maintaining the original taste of the bread, as it is, as it is. It can be impregnated so that it can taste and feel the taste of chocolate, and it can increase the taste and nutrition of the bread.

For solid baguettes, when fermentation is moderate, when fermentation is excessive, the amount of impregnation with chocolate increases, and when fermentation is less, the pores are dense and the amount of chocolate impregnated is small, so the taste harmony between chocolate and baguette is poor.

Under dry conditions, if a certain dry value is not reached, when impregnated, the shape changes to a defective product due to the degree of vacuum, and if it is too dry, the porosity of the bread will occur when ingested.

When chocolate is impregnated and eaten, the baguette is in harmony with the chocolate and the baguette is chewed in the mouth, and the drying conditions of the baguette are pre-dried in a drying machine at 100 to 120°C for 3 minutes at 100% to 120°C. To prevent this from being too little or not too much, the fermentation conditions were set to 30℃~35℃, and 80min to 90min.

Example

Solids 　 Baguette 　 Manufacturing

For solid baguettes, when fermentation is moderate, when fermentation is excessive, the amount of impregnation with chocolate increases, and when fermentation is less, the pores are dense and the amount of chocolate impregnated is small, so the taste harmony between chocolate and baguette is poor.

Under dry conditions, if a certain dry value is not reached, when impregnated, the shape changes to a defective product due to the degree of vacuum, and if it is too dry, the porosity of the bread will occur when ingested.

When chocolate is impregnated and eaten, the baguette is in harmony with the chocolate and the baguette is chewed in the mouth. The drying conditions of the baguette are pre-dried in a preheated 100-120°C dryer for 5 to 8 minutes. In order to prevent porosity from being too few or too much, the fermentation conditions were set to 30℃~35℃, and 80min to 90min 80min to 90min.

<Manufacturing Process Chart>

mensuration

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combination

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discharge

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Fermentation & Aging

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Division

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plastic surgery

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firing

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cutting

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dry

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metal detector

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packaging

The process of weighing is to measure a certain amount of flour 50-70% weight, salt 1-2% weight, yeast 0.1-0.5% weight, and mixing water.

In the process of mixing, mix in the weight ratio measured in the process of weighing. Yeast controls and ripens the dough to give it shape. Salt harmonizes the flavors of the ingredients of the blended formulation and aids in fermentation.

The fermentation process ripens the dough to produce aromatic substances such as alcohol and organic acids, and increases the acidity to strengthen the gluten. The formation of pores during fermentation affects the amount of impregnation during subsequent chocolate impregnation.

The molding process determines the size of the circumference of the product, and works within a short time so that there is no difference between the first dough and the second dough.

The baking process is baked at a set temperature for a certain period of time and determines the taste and aroma of the product and the color of the outer bread.

The cutting and drying process is a key process in the chocolate-impregnated baguette manufacturing method. It is a process of fixing the shape while maintaining the flavor of the bread through the drying process in a preheated 100~120℃ dryer for 5~8 minutes. It is only through this process that the shape of the baguette is not deformed when impregnated with rain chocolate.

The baguette that has gone through the above manufacturing process is a baguette that retains the shape of a baguette suitable for chocolate impregnation and the flavor of bread.

Chocolate 　Impregnation 　Baguette 　Manufacturing

Solids manufactured by the same manufacturing process as above, baguettes, lids can be opened and closed, internal air pressure can be adjusted, and liquid-washable chocolate is required when immersing or refilling Such 　impregnation 　 device can be used 　 this application 　 filed by the applicant 　 Patent Application No. 10-2015-0163380 (2015.

At this time, the liquid chocolate filled in the chamber of the impregnation device has a viscosity of 8 to 10 Pa S and the oil content is 40% can be used.

In the chocolate impregnation process, in the manufacturing process, first of all, the solid material prepared before the baguette is filled and the basket is accommodated in the chamber, and then the inside of the chamber is reduced in a sealed state. At that pressure difference, the outer chocolate is drawn from the tank to the liquid chocolate into the chamber. After the liquid chocolate is sufficiently filled in the chamber, the pressure in the chamber is returned to normal pressure after a predetermined waiting time. Next, send the gas into the chamber at a pressure of 10 to 80 Kpa, put it in, and hold that state for 10 to 120 seconds to immerse the inside of the chamber for a certain period of time.

Therefore, due to the pressure difference from the reduced pressure of the chamber to the normal pressure, the amount of immersion in the chocolate (the amount of immersion in the chocolate) is added to the solids and the liquid soaked in the baguette.

After opening the pressure in the chamber, the surplus of the liquid chocolate that is not soaked in the solid baguette is recovered with an external tank, and the basket in the solid baguette rotates in the chamber, so the surplus of the chocolate attached to the surface of the solid baguette centrifugal 　 separated. After that, by performing centrifugal separation under reduced pressure, it is possible to remove surplus chocolate that has not been separated by normal pressure and centrifugal separation.

And the surplus of liquid chocolate produced by centrifugal separation is recovered to the external chocolate tank, and the chocolate impregnation process is terminated.

Next, in the chamber, the liquid is impregnated with chocolate and the baguette is sent from the belt conveyor to the cooling tunnel and cooled, whereby the chocolate is cooled and solidified. After that, it goes through the screening process of defective products, the metal inspection to prevent metal mixing and the metal inspection, and then packed with packaging materials according to the product specifications.

The above is the process of impregnating chocolate with solids and baguettes. The manufacturing process that follows this is done by using the aforementioned dry sweets, chocolate, and impregnating device, and it is not limited to manufacturing facilities and uses, because it is not limited to manufacturing facilities and uses.

As described above, the chocolate impregnation baguette manufacturing method according to the embodiment of the present invention adds fermentation conditions and dried processes, optimizing the hardness so that the soft tissue of the bread does not remove, so that the chocolate is not grinded even if the pressure is pressurized at high pressure. It can penetrate solids 　 of the baguette 　 can penetrate the inside 　 can 　 provide the baguette with the added flavor of the bread and the flavor of the chocolate.

Claims (3)

In the method of making chocolate, impregnation, baguette, and making dough, make bread dough by mixing 50-70 wt% of wheat flour, 1-2% of salt, and 0.1-0.5% of yeast (yeast) and mixing water in a blender. ℃, 　 80~90 minutes fermentation, aging, dividing the aged dough, measuring and dividing, forming, putting it in a heated oven at 150℃~200℃, firing it for 8~10 minutes, cooling it, cutting it, and then preheating it to a temperature of 100℃~120℃ In 　 5 to 8 minutes drying process and 　; In the state in which the above-mentioned solids are immersed in the liquid chocolate of 8 to 10 Pa S between the filled viscosity inside the sealed chamber, the inside of the chamber is depressurized to 10~80 kpa for 10~120 seconds by reducing the pressure inside the chamber. The liquid solids are impregnated in the porous porous of the solids, and the inner pressure inside the chamber is returned, extracting the solid sweets from the liquid chocolate, and then put in the basket to drop the liquid chocolate on the surface of the solids by centrifugal force. Including 　 made as a characteristic 　 chocolate 　 impregnation 　 baguettes 　 manufacturing method. According to claim 1, 　The above 　mixture 　manufacturing step is to make bread dough by mixing 50~70% by weight of wheat flour, 1~2% of salt, 1~2% of salt, Yeast (yeast), the raw materials and mixing water measured at 0.1~0.5% in a blender 30 ℃~35℃,　80~90min Fermentation and aging 　Measure 　divide and form 　150℃~200℃　Into the heated oven 　Finish for 8~10min, cool and cut it 　100℃~120℃ Chocolate, impregnation, baguette manufacturing method, characterized by the process of drying in a dryer for 5 to 8 minutes The chocolate according to claim 1 or 2, characterized in that the baguette is dried for 5 to 8 minutes in a dryer preheated to a temperature of 100°C to 120°C once again, including the process of dividing and calcining the baguette after general fermentation and aging. Method for making impregnated baguettes.