KR20220102683A - Briquette-shaped bread - Google Patents
Briquette-shaped bread Download PDFInfo
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- KR20220102683A KR20220102683A KR1020210004526A KR20210004526A KR20220102683A KR 20220102683 A KR20220102683 A KR 20220102683A KR 1020210004526 A KR1020210004526 A KR 1020210004526A KR 20210004526 A KR20210004526 A KR 20210004526A KR 20220102683 A KR20220102683 A KR 20220102683A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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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
- A21D2/24—Organic nitrogen compounds
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- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
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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
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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
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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
- A21D8/02—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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Abstract
Description
본 발명의 연탄 형상의 식빵에 관한 것으로, 보다 상세하게는 기존에 없는 새로운 형상, 맛, 식감을 갖는 연탄 형상의 식빵에 관한 것이다. The present invention relates to a briquette-shaped bread, and more particularly, to a briquette-shaped bread having a new shape, taste, and texture that do not exist before.
현대인의 식생활은 점차 서구화 및 다양화되고 있으며, 핵가족화 또는 바쁜 현대인들의 일상으로 인해 빵의 소비가 꾸준히 증가하고 있다.The diet of modern people is gradually westernized and diversified, and the consumption of bread is steadily increasing due to the nuclear family or the busy daily life of modern people.
일반적으로 빵은 곡식 가루에 소금·설탕·기름·베이킹파우더나 이스트를 넣어 반죽한 뒤, 이를 발효시켜 부풀린 다음, 굽거나 찐 음식으로, 서양 사람들은 주식으로 섭취하고 있다. 주재료로는 흔히 밀가루를 사용하지만, 보리·호밀·옥수수·메밀·쌀 등 다양한 곡식 가루를 사용하여 제조될 수 있다.In general, bread is made by kneading grain flour with 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, but it can be prepared using various grain flours such as barley, rye, corn, buckwheat, and rice.
일 예로, 곡식 가루, 이스트, 물, 소금 등 기본적인 재료를 반죽기로 혼합하여 제조된 반죽 내 글루텐을 발전시킨 뒤 이스트의 발효로 팽창시켜 팬을 사용하여 구워 빵을 제조할 수 있으며, 제조된 반죽의 형태, 발효, 굽기의 차이에 따라 다양한 종류의 빵을 제조할 수 있다.For example, the gluten in the dough prepared by mixing basic ingredients such as grain flour, yeast, water, and salt with a kneader is developed and then expanded by fermentation of the yeast to make bread by using a pan, Depending on the shape, fermentation, and baking, various types of bread can be prepared.
통상적으로 널리 알려진 빵의 제조방법은 크게 직접법(straight dough method) 및 중종법(sponge and doughmethod)으로 구분되며, 소규모 공장, 윈도우 베이커리(window bakery), 인 스토어 베이커리(in-store bakery)에서는 직접법(straight dough method)을 주로 이용하고, 대규모 공장에서는 중종법(sponge and dough method)을 이용하여 빵을 제조할 수 있다. 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 ( The straight dough method is mainly used, and large-scale factories can make bread using the sponge and dough method.
자세하게는, 직접법(Straight dough method)은 제품을 만드는데 필요한 모든 재료를 한꺼번에 믹서에 넣고 반죽하는 것으로 부드럽고 건조하며 탄력성이 있을 때까지 반죽을 믹싱하여 생지를 제조하며, 이 방법의 특징은 제품 제조 시간이 짧은데 있는데 기본적으로 재료 계량 → 반죽 → 1차 발효 → 소분할(1개 분량으로 분할) → 성형 → 2차 발효 → 굽기 → 냉각하여 빵을 제조하는 방법이다.In detail, the straight dough method is to put all the ingredients necessary to make a product in a mixer and knead it at once, and the dough is mixed until it is soft, dry and elastic, and the characteristic of this method is that the manufacturing time of the product is reduced. It is short, but basically, it is a method of making bread by measuring ingredients → dough → primary fermentation → subdivision (divided into 1 portion) → molding → secondary fermentation → baking → cooling.
상기 직접법은 빵 재료 전부를 동시에 투입하여 혼합함으로써, 빵 반죽을 제조하고 발효시켜 빵을 제조하는 것으로서, 빵 반죽을 단시간에 적은 힘으로 제조할 수 있을 뿐만 아니라 전체적인 발효시간이 짧으면서도 충분히 발효과정을 거치기 때문에 빵의 맛과 풍미가 우수하다는 장점이 있으나, 일단 재료를 투입한 후 반죽하게 되면 빵 제조 공정 중 재료의 추가투입 등이 불가능하고, 제조된 반죽의 성상의 조절도 어려워 재료나 공정 조건의 변동 등에 의해서 제품 품질의 신뢰성이 떨어질 수 있다.In the direct method, all of the bread ingredients are added and mixed at the same time to produce bread dough and fermented to produce bread. The bread dough can be prepared in a short time with little force, and the overall fermentation time is short and the fermentation process is sufficiently performed. There is an advantage in that the taste and flavor of the bread are excellent because it goes through the process, but 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 it is difficult to adjust the ingredients or process conditions. The reliability of product quality may be deteriorated due to fluctuations or the like.
또한, 중종법(Sponge and dough method)은 전체 재료를 분배하여 두 번 믹싱하고, 두번 발효 단계를 주는 방법으로 처음 반죽을 “스펀지(sponge)” 두 번째 반죽을 “도우(dough)”라고 하며, 재료 계량 → 1차 믹싱(스펀지 제조) → 1차 발효 → 2차 믹싱(도우 제조) → 2차 발효 → 굽기 → 냉각하여 빵을 제조하는 방법이다.In addition, the 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 making bread by measuring ingredients → primary mixing (sponge manufacturing) → primary fermentation → secondary mixing (dough manufacturing) → secondary fermentation → baking → cooling.
상기 언급한 바와 같이 직접법 또는 중종법을 사용하여 밀 등의 곡식 가루에 물과 소금, 효모 또는 베이킹파우더를 배합하고 반죽하여 불에 굽거나 쪄서 제조되는 빵은, 밀, 보리, 옥수수, 호밀 등 빵을 제조하는 곡식 가루의 종류에 따라, 상기 반죽 내 포함되는 기타 부재료, 익히는 방법에 따라 다양한 식감 및 풍미를 가지는 빵을 제조할 수 있다.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 the bread, such as wheat, barley, corn, rye, etc. According to the type of grain flour for manufacturing, bread having various textures and flavors can be prepared according to other auxiliary materials included in the dough, and a cooking method.
이밖에 식빵을 제조하는 방법은 한국특허출원 제10-2001-0061227호 및 한국특허등록 제10-1361468호, 한국특허등록 제10-1915603호 등에 제시되어 있으나 모두 천편 일률적인 재료로 동일한 형상의 식빵을 제공하고 있을 뿐이여서, 새로운 형상, 맛, 식감을 갖는 식빵에 대한 요구가 꾸준히 이어지고 있다. In addition, the method of manufacturing bread has been suggested in Korean Patent Application No. 10-2001-0061227, Korean Patent Registration No. 10-1361468, and Korean Patent Registration No. 10-1915603, but all of them are bread of the same shape with one piece of uniform material. Because it is only providing the bread, the demand for bread with a new shape, taste, and texture is steadily continuing.
따라서, 본 발명은 상기한 실정을 고려하여 종래 기술들에서 야기되는 여러 가지 결점 및 문제점들을 해결하고자 하는 것으로서, 기존에 없는 새로운 형상, 맛, 식감을 갖는 연탄 형상의 식빵을 제공하는 것을 목적으로 한다. Accordingly, the present invention is to solve various drawbacks and problems caused by the prior art in consideration of the above situation, and an object of the present invention is to provide a briquette-shaped bread having a new shape, taste, and texture that does not exist in the prior art. .
또한, 본 발명이 해결하고자 하는 과제들은 이상에서 언급된 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다. In addition, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.
상기와 같은 목적을 달성하기 위하여, 본 발명의 일 실시예에 따르면, 강력분; 강력쌀가루, 찹쌀가루, T55 및 파인소프트 중 적어도 어느 하나; 블랙코코아가루, 홍국쌀가루, 단호박가루, 코코아가루 및 말차가루 중 적어도 어느 하나; 분유; 그래뉴당 및 설탕 중 적어도 어느 하나; 드라이 이스트 및 생이스트 중 적어도 어느 하나; 생크림; 우유; 계란; 르방 및 르방리퀴드 중 적어도 어느 하나; 소금; 및 먹물탕종, 탕종 및 찹쌀탕종 중 적어도 어느 하나;를 포함하는 연탄 형상의 식빵이 제공된다. In order to achieve the above object, according to an embodiment of the present invention, strong flour; At least one of strong rice flour, glutinous rice flour, T55 and fine soft; At least one of black cocoa powder, red rice flour, sweet pumpkin powder, cocoa powder and matcha powder; Powdered milk; at least one of granulated sugar and sugar; at least one of dry yeast and raw yeast; whipping cream; milk; egg; at least one of LeVin and LeVin Liquid; salt; And at least one of ink tangjong, tangjong, and glutinous rice tangjong; a briquette-shaped bread is provided.
이때, 본 발명의 일 실시예에 따라, 오징어 먹물을 더 포함을 더 포함할 수 있다. In this case, according to an embodiment of the present invention, it may further include a squid ink.
이때, 본 발명의 일 실시예에 따라, 상기 식빵 내부에 에멘탈치즈, 크림치즈, 피씨치즈, 찹쌀배기, 견과류 및 생크림 중 적어도 어느 하나를 포함할 수 있다. At this time, according to an embodiment of the present invention, the inside of the bread may include at least one of emmental cheese, cream cheese, PC cheese, glutinous rice baegi, nuts, and fresh cream.
이때, 본 발명의 일 실시예에 따라, 상기 식빵 표면에 블랙 스트로이젤 또는 레드 스트로이젤을 더 포함할 수 있다. At this time, according to an embodiment of the present invention, the surface of the bread may further include a black Stroisel or a red Stroisel.
이때, 본 발명의 일 실시예에 따라, 딸기꽁포트를 더 포함할 수 있다. At this time, according to an embodiment of the present invention, it may further include a strawberry compote.
이때, 본 발명의 일 실시예에 따라, 상기 딸기 콩포트는, 딸기, 냉동딸기, 냉동산딸기, 산딸기퓨레, 설탕, 소금, 물엿, 끼리쉬 및 레몬즙을 포함하는 것일 수 있다. In this case, according to an embodiment of the present invention, the strawberry compote may include strawberries, frozen strawberries, frozen raspberries, raspberry puree, sugar, salt, starch syrup, shiitake and lemon juice.
이때, 본 발명의 일 실시예에 따라, 상기 먹물탕종은 강력분, 물, 먹물 및 소금을 포함하는 것일 수 있다. In this case, according to an embodiment of the present invention, the ink-water type may include strong flour, water, ink, and salt.
이때, 본 발명의 일 실시예에 따라, 상기 찹쌀배기는 파인소프트 T, 파인소프트 C, 강력분, 소금, 이스트, 계란, 물 및 버터-쇼트닝을 포함하는 것일 수 있다. At this time, according to an embodiment of the present invention, the glutinous rice baegi may include fine soft T, fine soft C, strong flour, salt, yeast, egg, water and butter- shortening.
이때, 본 발명의 일 실시예에 따라, 상기 블랙 스트로이젤은 버터, 먹물, 블랙코코아, 소금, 분당, 박력분, 박력쌀가루, 아몬드분말, 치즈파우더 및 파마산 치즈를 포함하는 것일 수 있다. In this case, according to an embodiment of the present invention, the black streugel may include butter, ink, black cocoa, salt, powdered sugar, soft flour, soft rice flour, almond powder, cheese powder and Parmesan cheese.
이때, 본 발명의 일 실시예에 따라, 상기 레드 스트로이젤은 버터, 홍국쌀가루, 소금,분당, 박력분, 박력쌀가루, 아몬드분말 및 치즈 파우더를 포함하는 것일 수 있다. In this case, according to an embodiment of the present invention, the red streugel may include butter, red yeast rice flour, salt, powdered sugar, soft flour, soft rice flour, almond powder and cheese powder.
본 발명은, 기존에 없는 새로운 형상, 맛, 식감을 갖는 연탄 형상의 식빵을 제공할 수 있는 이점이 있다. The present invention has the advantage of being able to provide a briquette-shaped bread having a new shape, taste, and texture that do not exist in the past.
본 발명의 효과들은 이상에서 언급된 효과로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.Effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.
도 1은 본 발명의 실시예에 사용될 수 있는 원통 형틀을 촬영한 사진이다.
도 2는 본 발명의 실시예 1에 의해 제조된 연탄 식빵을 촬영한 사진이다.
도 3은 본 발명의 실시예 4에 의해 제조된 불연탄 식빵을 촬영한 사진이다.
도 4는 본 발명의 실시예 9에 의해 제조된 연탄재 식빵을 촬영한 사진이다.
도 5는 본 발명의 실시예 2에 의해 제조된 연탄 식빵을 촬영한 사진이다. 1 is a photograph of a cylindrical mold that can be used in an embodiment of the present invention.
2 is a photograph of the briquette bread prepared according to Example 1 of the present invention.
3 is a photograph taken of the non-burnt coal prepared according to Example 4 of the present invention.
Figure 4 is a photograph taken of the briquette material prepared in Example 9 of the present invention.
5 is a photograph of the briquette bread prepared according to Example 2 of the present invention.
이하, 본 발명에 대하여 상세히 설명하기로 한다. 이에 앞서, 본 명세서 및 특허청구범위에 사용된 용어 또는 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서, 본 명세서에 기재된 실시예에 기재된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in the present specification and claims are not to be construed as being limited to their ordinary or dictionary meanings, and the inventor must properly understand the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined in Therefore, the configuration described in the embodiment described in this specification is only the most preferred embodiment of the present invention and does not represent all of the technical idea of the present invention, so various equivalents and It should be understood that there may be variations.
본 발명의 일 실시예에 따라, 강력분, 강력쌀가루, 찹쌀가루, T55 및 파인소프트 중 적어도 어느 하나, 블랙코코아가루, 홍국쌀가루, 단호박가루, 코코아가루 및 말차가루 중 적어도 어느 하나, 분유, 그래뉴당 및 설탕 중 적어도 어느 하나, 드라이 이스트 및 생이스트 중 적어도 어느 하나, 생크림, 우유, 계란, 르방 및 르방리퀴드 중 적어도 어느 하나, 소금 및 먹물탕종, 탕종 및 찹쌀탕종 중 적어도 어느 하나를 포함하는 연탄 형상의 식빵이 제공된다. According to an embodiment of the present invention, at least any one of strong flour, strong rice flour, glutinous rice flour, T55 and fine soft, black cocoa powder, red rice flour, sweet pumpkin powder, cocoa powder, and matcha powder, powdered milk, granulated sugar And at least any one of sugar, at least one of dry yeast and fresh yeast, at least one of fresh cream, milk, egg, Levain and Levain Liquid, salt and at least one of ink and tangjong, tangjong, and glutinous ricetangjong. of bread is provided.
이때, 본 발명의 일 실시예에 따라, 오징어 먹물을 더 포함을 더 포함할 수 있다. In this case, according to an embodiment of the present invention, it may further include a squid ink.
이때, 본 발명의 일 실시예에 따라, 상기 식빵 내부에 에멘탈치즈, 크림치즈, 피씨치즈, 찹쌀배기, 견과류 및 생크림 중 적어도 어느 하나를 포함할 수 있다. At this time, according to an embodiment of the present invention, the inside of the bread may include at least one of emmental cheese, cream cheese, PC cheese, glutinous rice baegi, nuts, and fresh cream.
이때, 본 발명의 일 실시예에 따라, 상기 식빵 표면에 블랙 스트로이젤 또는 레드 스트로이젤을 더 포함할 수 있다. At this time, according to an embodiment of the present invention, the surface of the bread may further include a black Stroisel or a red Stroisel.
이때, 본 발명의 일 실시예에 따라, 딸기꽁포트를 더 포함할 수 있다. At this time, according to an embodiment of the present invention, it may further include a strawberry compote.
이때, 본 발명의 일 실시예에 따라, 상기 딸기 콩포트는, 딸기, 냉동딸기, 냉동산딸기, 산딸기퓨레, 설탕, 소금, 물엿, 끼리쉬 및 레몬즙을 포함하는 것일 수 있다. In this case, according to an embodiment of the present invention, the strawberry compote may include strawberries, frozen strawberries, frozen raspberries, raspberry puree, sugar, salt, starch syrup, shiitake and lemon juice.
이때, 본 발명의 일 실시예에 따라, 상기 먹물탕종은 강력분, 물, 먹물 및 소금을 포함하는 것일 수 있다. In this case, according to an embodiment of the present invention, the ink-water type may include strong flour, water, ink, and salt.
이때, 본 발명의 일 실시예에 따라, 상기 찹쌀배기는 파인소프트 T, 파인소프트 C, 강력분, 소금, 이스트, 계란, 물 및 버터-쇼트닝을 포함하는 것일 수 있다. At this time, according to an embodiment of the present invention, the glutinous rice baegi may include fine soft T, fine soft C, strong flour, salt, yeast, egg, water and butter- shortening.
이때, 본 발명의 일 실시예에 따라, 상기 블랙 스트로이젤은 버터, 먹물, 블랙코코아, 소금, 분당, 박력분, 박력쌀가루, 아몬드분말, 치즈파우더 및 파마산 치즈를 포함하는 것일 수 있다. In this case, according to an embodiment of the present invention, the black streugel may include butter, ink, black cocoa, salt, powdered sugar, soft flour, soft rice flour, almond powder, cheese powder and Parmesan cheese.
이때, 본 발명의 일 실시예에 따라, 상기 레드 스트로이젤은 버터, 홍국쌀가루, 소금,분당, 박력분, 박력쌀가루, 아몬드분말 및 치즈 파우더를 포함하는 것일 수 있다. In this case, according to an embodiment of the present invention, the red streugel may include butter, red yeast rice flour, salt, powdered sugar, soft flour, soft rice flour, almond powder and cheese powder.
이하, 실시예를 통해 본 발명을 더욱 상술하나 하기 실시예에 의해 본 발명이 제한되지 아니함은 자명하다.Hereinafter, the present invention will be described in more detail by way of Examples, but it is obvious that the present invention is not limited by the Examples.
제조예 1 - 딸기 콩포트의 제조Preparation Example 1 - Preparation of Strawberry Compote
깨끗하게 씻어 꼭지를 제거한 후 딸기 300g을 냄비에 넣고 설탕 150g과 레몬즙 10g을 섞어 반나절동안 절여두었다. 냉동산딸기 20g과 산딸기퓨레 10g를 푸드프로세서로 갈아준 후, 상기 절여둔 딸기, 소금 2g, 물엿 80g을 냄비에 함께 넣어 잘 저어가면서 졸여주었다 얼음물에 넣었을 때 퍼지지 않을 정도의 농도가 되면 불에서 내려 한 김 식힌 후, 끼리쉬 10g, 레몬즙 10g을 넣고 잘 섞어 딸기 콩포트를 제조하였다. After washing and removing the stem, put 300g of strawberries into a pot, mix 150g of sugar and 10g of lemon juice, and marinate for half a day. After grinding 20g of frozen raspberries and 10g of raspberry puree with a food processor, put the pickled strawberries, 2g of salt, and 80g of starch syrup together in a pot and bring to a boil while stirring. After cooling the laver, 10 g of kiwishi and 10 g of lemon juice were added and mixed well to prepare a strawberry compote.
제조예 2 - 냄비를 활용한 먹물탕종의 제조Preparation Example 2 - Preparation of Ink-Multang Bell using a Pot
넓은 냄비에 강력분 200g, 물 800g, 오징어 먹물 4g 및 소금 3.5g을 넣고 잘 섞어주면 중약불에서 끓여주었다. 덩어리가 생기지 않도록 휘퍼로 잘 저어가면 가열하였으며, 약 70℃까지 가열하여 호화시켜주고 휘퍼로 충분히 섞었다. 이후 불에서 내리고 주걱으로 잘 저어주면서 한 김 식히고, 팬에 넓게 펴준 후 식혀 밀착 랩핑하여 냉장고에서 하루 숙성하여 먹물탕종을 제조하였다. Put 200g strong flour, 800g water, 4g squid ink, and 3.5g salt in a large pot and mix well. Bring to a boil over medium heat. It was heated by stirring well with a whipper so that no lumps were formed, heated to about 70° C. to make it gelatinous, and thoroughly mixed with a whipper. After that, remove from the fire, cool the laver while stirring well with a spatula, spread it on a pan, cool it, wrap it tightly, and mature it in the refrigerator for a day to prepare the ink tang bell.
제조예 3 - 믹싱기를 이용한 먹물탕종의 제조Preparation Example 3 - Preparation of Inkmul Tangjong using a mixer
냄비에 물 400g과 소금 3.6g을 넣고 끓여주었다. 강력분 200g은 전자레인지에 데워 약 65℃까지 높여주었으며, 데운 강력분을 믹싱볼에 넣고 비터기를 장착하였다. 이후, 저속으로 천천히 돌리면서 끓인 소금물과 먹물 4g을 넣어주었으며 물이 다 들어가면 고속으로 올려 1분간 믹싱하여 호화시켜 주었다. 다시 중저속으로 낮춰 2분간 믹싱하여 안정화 시킨 후 넓은 팬에 비닐이나 실리콘 종이를 깔고 펼쳐준 후 밀착 랩핑하였다. 이후 식으면 냉장보관하여 1 일 내지 3일간 숙성하여 먹물탕종을 제조하였다. Put 400g of water and 3.6g of salt in a pot and bring to a boil. 200g of strong flour was heated in a microwave oven and raised to about 65℃, and the warmed strong flour was placed in a mixing bowl and a beater was installed. After that, while rotating slowly at low speed, boiled brine and 4g of ink were added. Again, lower the speed to medium and low speed, mix for 2 minutes to stabilize, spread vinyl or silicone paper on a wide pan, and then wrap closely. After cooling, it was kept refrigerated and aged for 1 to 3 days to prepare Inkmultang Bell.
제조예 4 - 찹쌀배기의 제조Preparation Example 4 - Preparation of glutinous rice exhaust
파인소프트T 600g, 파인소프트C 75g, 강력분 75g, 소금 14g, 이스트 20g, 계란 55g, 물 380g, 쇼트닝 110g을 혼합하여 찹쌀배기를 제조하였다. Fine soft T 600g, Finesoft C 75g, bread flour 75g, salt 14g, yeast 20g, egg 55g, water 380g, shortening 110g was mixed to prepare glutinous rice baegi.
제조예 5 - 크림치즈 내용물의 제조Preparation 5 - Preparation of cream cheese contents
상온에 미리 꺼내 둔 크림치즈 1000g을 부드럽게 풀어준 후, 연유 60g과 분당 60g을 혼합하여 크림치즈 내용물을 제조하였다. After gently loosening 1000 g of cream cheese taken out at room temperature in advance, 60 g of condensed milk and 60 g per minute were mixed to prepare cream cheese contents.
제조예 6 - 블랙 스트로이젤의 제조Preparation Example 6 - Preparation of black streugel
포머드버터 200g을 휘퍼로 저어 풀어주었다. 이수 소금 18g, 먹물 4g을 넣고 섞어준 후, 채쳐둔 블랙코코아 30g, 분당 200g, 박력분 90g, 박력쌀가루 30, 아몬드분말 180, 치즈파우더(그라타파타노) 80, 파마산 치즈 20을 모두 넣고 주걱으로 잘 섞어주었다. 이후 비닐 사이에 두고 밀어 펴고 평철판에 팬닝하였으며 170℃에서 15분 동안 구워주었다. Stir 200g of pommed butter with a whipper to loosen it. Add 18g issu salt, 4g ink and mix, then add 30g of sifted black cocoa, 200g per minute, 90g soft flour, 30 soft rice flour, 180 almond powder, 80 cheese powder (grata patano), and 20 parmesan cheese and mix well with a spatula. mixed After that, it was spread out between plastics, panned on a flat iron plate, and baked at 170° C. for 15 minutes.
제조예 7 - 레드스트로이젤의 제조Preparation Example 7 - Preparation of red streugel
포머드버터 200g을 휘퍼로 저어 풀어주었다. 이수 소금 12g을 넣고 섞어준 후, 채쳐둔 홍국 쌀가루 40g, 분당 200g, 박력분 80g, 박력쌀가루 20, 아몬드분말 200, 치즈파우더(그라타파타노) 80, 파마산 치즈 20을 모두 넣고 주걱으로 잘 섞어주었다. 이후 비닐 사이에 두고 밀어 펴고 평철판에 팬닝하였으며 170℃에서 15분 동안 구워주었다. Stir 200g of pommed butter with a whipper to loosen it. Add 12 g of lysine salt and mix, then add 40 g of sifted red yeast rice flour, 200 g per minute, 80 g of soft flour, 20 soft rice flour, 200 almond powder, 80 cheese powder (grata patano), and 20 parmesan cheese, and mix well with a spatula. After that, it was spread out between plastics, panned on a flat iron plate, and baked at 170° C. for 15 minutes.
실시예 1 - 연탄 식빵의 제조(찹쌀배기 포함)Example 1 - Preparation of briquette bread (including glutinous rice exhaust)
강력분 460g, 강력쌀가루 40g, 블랙코코아가루 10g, 분유 10g, 그래뉴당 90g, 드라이이스트 7.5g, 오징어 먹물 15g, 물 200g, 생크림 70g, 우유 25g, 계란 55g, 르방(발효종) 90g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8g, 무염버터 80g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 제조예 1의 먹물탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 230g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 제조예 4의 찹쌀배기 50g을 포항하고 아랫면과 옆면에 제조예 6의 블랙스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 표면에 제조예 6의 블랙스트로이젤을 살짝 뿌려 연탄 식빵을 완성하였으며 이는 도 2에 도시되어 있다. Mix strong flour 460g, strong rice flour 40g, black cocoa powder 10g, powdered milk 10g, granulated sugar 90g, dry yeast 7.5g, squid ink 15g, water 200g, fresh cream 70g, milk 25g, egg 55g, levan (fermented species) 90g in a mixer 1 After mixing for 1 minute at the stage, the mixture was mixed for 5 minutes at the second stage at 20°C. After that, 8 g of salt and 80 g of unsalted butter were additionally added at a temperature of 23° C., and mixed in the second stage at 25° C. for 5 minutes, and mixed in the third stage for 1 minute. Thereafter, 100 g of Inkmultang Bell of Preparation Example 1 was added and mixed in the second stage for 3 minutes to finally prepare a dough at 27°C. The dough was divided into 230 g of water subjected to primary fermentation for 60 minutes, rounded, and then given a bench time for 10 minutes. After re-rounding, lightly spread with a rolling pin, 50 g of glutinous rice baegi of Preparation Example 4 is put in Pohang, and the black Stroegel of Preparation Example 6 is applied to the bottom and sides, and then put into a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in FIG. panned. After the panned dough was fermented for about 60 minutes at 34°C, the lid for briquette bread was covered and 4-5 sheets of iron plate were placed on it to pre-treat it. The pre-treated dough was baked at 160° C. for 20 minutes, and after cooling, the strawberry compote of Preparation Example 1 was squeezed into the hole, and the black Stroegel of Preparation Example 6 was lightly sprinkled on the surface to complete the briquette bread, which is shown in FIG. has been
실시예 2 - 연탄 식빵의 제조(크림치즈 포함)Example 2 - Preparation of briquette bread (including cream cheese)
포앙되는 속재료로 제조예 5의 크림치즈 50g을 사용한 것을 제외하고 실시예 1과 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was prepared in the same manner as in Example 1, except that 50 g of cream cheese of Preparation Example 5 was used as the filling material.
실시예 3 - 연탄 식빵의 제조(견과류 포함)Example 3 - Preparation of Briquette Bread (Including Nuts)
포앙되는 속재료로 크랜베리, 밤 및 마카다미아의 혼합 견과류 50g을 사용한 것을 제외하고 실시예 1과 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was prepared in the same manner as in Example 1, except that 50 g of mixed nuts of cranberries, chestnuts and macadamia were used as the filling material.
실시예 4 - 연탄 식빵의 제조(생크림 포함)Example 4 - Preparation of briquette bread (with whipped cream)
강력분 460g, 강력쌀가루 40g, 블랙코코아가루 10g, 분유 10g, 그래뉴당 90g, 드라이이스트 7.5g, 오징어 먹물 15g, 물 200g, 생크림 70g, 우유 25g, 계란 55g, 르방(발효종) 90g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8g, 무염버터 80g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 제조예 1의 먹물탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 230g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 아랫면과 옆면에 제조예 6의 블랙스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 내부에 생크림 50g을 주입하였으며, 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 표면에 제조예 6의 블랙스트로이젤을 살짝 뿌려 연탄 식빵을 제조하였다. Mix strong flour 460g, strong rice flour 40g, black cocoa powder 10g, powdered milk 10g, granulated sugar 90g, dry yeast 7.5g, squid ink 15g, water 200g, fresh cream 70g, milk 25g, egg 55g, levan (fermented species) 90g in a mixer 1 After mixing for 1 minute at the stage, the mixture was mixed for 5 minutes at the second stage at 20°C. After that, 8 g of salt and 80 g of unsalted butter were additionally added at a temperature of 23° C., and mixed in the second stage at 25° C. for 5 minutes, and mixed in the third stage for 1 minute. Thereafter, 100 g of Inkmultang Bell of Preparation Example 1 was added and mixed in the second stage for 3 minutes to finally prepare a dough at 27°C. The dough was divided into 230 g of water subjected to primary fermentation for 60 minutes, rounded, and then given a bench time for 10 minutes. Then, after re-rounding, slightly spread with a rolling pin, the black streugel of Preparation Example 6 was applied to the bottom and side surfaces, and then panned into a cylindrical mold having a diameter of 11 cm and a height of 10 cm as shown in FIG. 1 . After the panned dough was fermented for about 60 minutes at 34°C, the lid for briquette bread was covered, and 4-5 sheets of iron plate were placed on it to pre-treat it. The pre-treated dough was baked at 160° C. for 20 minutes, and after cooling, 50 g of fresh cream was injected inside, squeezed the strawberry compote of Preparation Example 1 into the hole, and lightly sprinkled the black Stroegel of Preparation Example 6 on the surface of the briquette bread was prepared.
실시예 5 - 불연탄식빵의 제조(찹쌀배기 포함)Example 5 - Preparation of non-combustible bread (including glutinous rice exhaust)
강력분 475g, 강력쌀가루 25, 홍국쌀가루 30g, 분유 10g, 설탕 85g, 드라이이스트 7.5g, 물 200g, 생크림 70g, 우유 25g, 계란 55g, 르방(발효종) 90g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 9g, 무염버터 80g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 240g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 제조예 4의 찹쌀배기 50g을 포항하고 아랫면과 옆면에 제조예 7의 레드스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 150℃에서 22분간 구워주었으며, 냉각 후 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 표면에 제조예 7의 레드스트로이젤을 살짝 뿌려 연탄 식빵을 완성하였으며 이는 도 3에 도시되에 있다. Mix strong flour 475g, strong rice flour 25, red rice flour 30g, powdered milk 10g, sugar 85g, dry yeast 7.5g, water 200g, fresh cream 70g, milk 25g, egg 55g, and LeVan (fermented species) 90g in the first stage of a mixer for 1 minute. After that, the mixture was mixed for 5 minutes in two stages at 20°C. After that, 9 g of salt and 80 g of unsalted butter were additionally added at a temperature of 23° C., and mixed in the second stage at 25° C. for 5 minutes, and mixed in the third stage for 1 minute. Thereafter, 100 g of tangjong was added and mixed in the second stage for 3 minutes to finally prepare a dough at 27°C. The dough was divided into 240 g of water subjected to primary fermentation for 60 minutes, rounded, and then given a bench time for 10 minutes. After re-rounding, lightly spread with a rolling pin, 50 g of glutinous rice baegi of Preparation Example 4 was put in Pohang, the lower and side surfaces were coated with Red Stroeigel of Preparation Example 7, and then placed in a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in FIG. panned. After the panned dough was fermented for about 60 minutes at 34°C, the lid for briquette bread was covered and 4-5 sheets of iron plate were placed on it to pre-treat it. The pre-treated dough was baked at 150° C. for 22 minutes, and after cooling, the strawberry compote of Preparation Example 1 was squeezed into the hole, and the red streugel of Preparation Example 7 was lightly sprinkled on the surface to complete the briquette bread, which is shown in FIG. is on
실시예 6 - 불연탄 식빵의 제조(크림치즈 포함)Example 6 - Preparation of unburnt bread (including cream cheese)
포앙되는 속재료로 제조예 5의 크림치즈 50g을 사용한 것을 제외하고 실시예 5와 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was prepared in the same manner as in Example 5, except that 50 g of cream cheese of Preparation Example 5 was used as the filling material.
실시예 7 - 불연탄 식빵의 제조(견과류 포함)Example 7 - Preparation of Unburnt Bread (Including Nuts)
포앙되는 속재료로 크랜베리, 밤 및 마카다미아의 혼합 견과류 50g을 사용한 것을 제외하고 실시예 5와 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was prepared in the same manner as in Example 5, except that 50 g of mixed nuts of cranberries, chestnuts and macadamia were used as the filling material.
실시예 8 - 불연탄 식빵의 제조(생크림 포함)Example 8 - Preparation of non-combustible bread (with whipped cream)
강력분 475g, 강력쌀가루 25, 홍국쌀가루 30g, 분유 10g, 설탕 85g, 드라이이스트 7.5g, 물 200g, 생크림 70g, 우유 25g, 계란 55g, 르방(발효종) 90g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8g, 무염버터 80g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 230g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 아랫면과 옆면에 제조예 7의 레드스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 내부에 생크림 50g을 주입하였으며, 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 표면에 제조예 7의 레드스트로이젤을 살짝 뿌려 연탄 식빵을 제조하였다. Mix strong flour 475g, strong rice flour 25, red rice flour 30g, powdered milk 10g, sugar 85g, dry yeast 7.5g, water 200g, fresh cream 70g, milk 25g, egg 55g, and LeVan (fermented species) 90g in the first stage of a mixer for 1 minute. After that, the mixture was mixed for 5 minutes in two stages at 20°C. After that, 8 g of salt and 80 g of unsalted butter were additionally added at a temperature of 23° C., and mixed in the second stage at 25° C. for 5 minutes, and mixed in the third stage for 1 minute. Thereafter, 100 g of tangjong was added and mixed in the second stage for 3 minutes to finally prepare a dough at 27°C. The dough was divided into 230 g of water subjected to primary fermentation for 60 minutes, rounded, and then given a bench time for 10 minutes. Thereafter, after re-rounding, slightly spread with a rolling pin, and then, after applying the red stromal gel of Preparation Example 7 on the lower and side surfaces, it was panned into a cylindrical mold having a diameter of 11 cm and a height of 10 cm as shown in FIG. 1 . After the panned dough was fermented for about 60 minutes at 34°C, the lid for briquette bread was covered, and 4-5 sheets of iron were placed on it to pre-treat it. The pre-treated dough was baked at 160 ° C. for 20 minutes, and after cooling, 50 g of fresh cream was injected inside, squeezed the strawberry compote of Preparation Example 1 in the hole, and lightly sprinkled with the red streugel of Preparation Example 7 on the surface of the briquette bread was prepared.
실시예 9 - 연탄재 식빵의 제조(찹쌀배기 포함)Example 9 - Preparation of briquette material bread (including glutinous rice exhaust)
강력분 414g, 강력쌀가루 46g, 블랙코코아가루 2.3g, 분유 13.8g, 설탕23g, 드라이이스트 3.7g, 오징어 먹물 0.46g, 물 165.6g, 생크림 55.2g, 우유 36.8g, 계란 25.6g, 르방(발효종) 73.6g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8.3g, 무염버터 46g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 찹쌀탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 240g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 제조예 4의 찹쌀배기 50g을 포항하고 아랫면과 옆면에 스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주고, 연탄재 식빵을 완성하였으며 이는 도 4에 도시되에 있다. Bread flour 414g, strong rice flour 46g, black cocoa powder 2.3g, powdered milk 13.8g, sugar 23g, dry yeast 3.7g, squid ink 0.46g, water 165.6g, whipped cream 55.2g, milk 36.8g, egg 25.6g, levan (fermented species) ) 73.6g was mixed in the first stage of the mixer for 1 minute and then mixed in the second stage at 20°C for 5 minutes. After that, 8.3 g of salt and 46 g of unsalted butter were additionally added at a temperature of 23° C., and mixed at 25° C. for 5 minutes at the second stage, and mixed at the third stage for 1 minute. Thereafter, 100 g of glutinous rice tangjong was added and mixed in the second stage for 3 minutes to finally prepare a dough at 27°C. The dough was divided into 240 g of water subjected to primary fermentation for 60 minutes, rounded, and then given a bench time for 10 minutes. Thereafter, after re-rounding, lightly spread with a rolling pin, 50 g of glutinous rice baegi of Preparation Example 4 was put in Pohang, the lower and side surfaces were smeared with Strogel, and then put into a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in FIG. 1 and panned. After the panned dough was fermented for about 60 minutes at 34°C, the lid for briquette bread was covered, and 4-5 sheets of iron plate were placed on it to pre-treat it. The pretreated dough was baked at 160° C. for 20 minutes, and after cooling, the strawberry compote of Preparation Example 1 was squeezed into the hole, and the briquette bread was completed, which is shown in FIG. 4 .
실시예 10 - 연탄재 식빵의 제조(크림치즈 포함)Example 10 - Preparation of briquette material bread (including cream cheese)
포앙되는 속재료로 제조예 5의 크림치즈 50g을 사용한 것을 제외하고 실시예 9와 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was prepared in the same manner as in Example 9, except that 50 g of cream cheese of Preparation Example 5 was used as the filling material.
실시예 11- 연탄재 식빵의 제조(견과류 포함)Example 11- Preparation of briquette bread (including nuts)
포앙되는 속재료로 크랜베리, 밤 및 마카다미아의 혼합 견과류 50g을 사용한 것을 제외하고 실시예 9와 동일한 방법으로 연탄 식빵을 제조하였다. Briquette bread was prepared in the same manner as in Example 9, except that 50 g of mixed nuts of cranberries, chestnuts, and macadamia were used as the filling material.
실시예 12 - 연탄재 식빵의 제조(생크림 포함)Example 12 - Preparation of briquette material bread (including whipped cream)
강력분 414g, 강력쌀가루 46g, 블랙코코아가루 2.3g, 분유 13.8g, 설탕23g, 드라이이스트 3.7g, 오징어 먹물 0.46g, 물 165.6g, 생크림 55.2g, 우유 36.8g, 계란 25.6g, 르방(발효종) 73.6g을 믹싱기 1단에서 1분간 혼합한 후 20℃의 2단에서 5분간 혼합하였다. 이후 23℃ 온도에서 소금 8.3g, 무염버터 46g을 추가로 넣고, 25℃의 2단에서 5분간 혼합, 3단에서 1분간 혼합하였다. 이후 찹쌀탕종 100g을 추가한 후 2단에서 3분간 혼합하여 최종적으로 27℃의 반죽을 제조하였다. 상기 반죽을 60분 동안 1차 발효 진행한 수 240g으로 분할하여 둥글리기 한 후 10분간 벤치타임을 주었다. 이후, 재둥글리기 후 밀대로 살짝 펼쳐 준 후 아랫면과 옆면에 스트로이젤을 묻혀준 후 도 1의 지름 11cm, 높이 10cm의 원통 형틀에 넣어 팬닝하였다. 팬닝한 반죽을 34℃에서 약 60분간 2차 발효해 준 후 연탄식빵 전용 뚜껑을 덮고 철판 4~5장을 올려주어 전처리 하였다. 전처리 된 반죽을 160℃에서 20분간 구워주었으며, 냉각 후 내부에 생크림 50g을 주입하였으며, 구멍 부분에 제조예 1의 딸기 꽁포트를 짜주어 연탄재 식빵을 완성하였다.Bread flour 414g, strong rice flour 46g, black cocoa powder 2.3g, powdered milk 13.8g, sugar 23g, dry yeast 3.7g, squid ink 0.46g, water 165.6g, whipped cream 55.2g, milk 36.8g, egg 25.6g, levan (fermented species) ) 73.6g was mixed in the first stage of the mixer for 1 minute and then mixed in the second stage at 20°C for 5 minutes. After that, 8.3 g of salt and 46 g of unsalted butter were additionally added at a temperature of 23° C., and mixed at 25° C. for 5 minutes at the second stage, and mixed at the third stage for 1 minute. Thereafter, 100 g of glutinous rice tangjong was added and mixed in the second stage for 3 minutes to finally prepare a dough at 27°C. The dough was divided into 240 g of water subjected to primary fermentation for 60 minutes, rounded, and then given a bench time for 10 minutes. Thereafter, after re-rounding, slightly spread with a rolling pin, and after applying Strogel on the bottom and side surfaces, it was panned into a cylindrical mold with a diameter of 11 cm and a height of 10 cm as shown in FIG. 1 . After the panned dough was fermented for about 60 minutes at 34°C, the lid for briquette bread was covered and 4-5 sheets of iron plate were placed on it to pre-treat it. The pre-treated dough was baked at 160° C. for 20 minutes, and after cooling, 50 g of fresh cream was injected inside, and the strawberry compote of Preparation Example 1 was squeezed into the hole to complete the briquette bread.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시예일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다. As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, it is clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.
Claims (10)
강력쌀가루, 찹쌀가루, T55 및 파인소프트 중 적어도 어느 하나;
블랙코코아가루, 홍국쌀가루, 단호박가루, 코코아가루 및 말차가루 중 적어도 어느 하나;
분유;
그래뉴당 및 설탕 중 적어도 어느 하나;
드라이 이스트 및 생이스트 중 적어도 어느 하나;
생크림;우유;계란;
르방 및 르방리퀴드 중 적어도 어느 하나;
소금; 및
먹물탕종, 탕종 및 찹쌀탕종 중 적어도 어느 하나;를 포함하는 연탄 형상의 식빵.strong flour;
At least one of strong rice flour, glutinous rice flour, T55 and fine soft;
At least one of black cocoa powder, red rice flour, sweet pumpkin powder, cocoa powder and matcha powder;
Powdered milk;
at least one of granulated sugar and sugar;
at least one of dry yeast and raw yeast;
fresh cream;milk;egg;
at least one of LeVin and LeVin Liquid;
salt; and
Bread in the form of briquettes, including; at least one of ink tangjong, tangjong, and glutinous rice tangjong.
오징어 먹물을 더 포함하는 연탄 형상의 식빵.According to claim 1,
Bread in the form of briquettes further containing squid ink.
상기 식빵 내부에 에멘탈치즈, 크림치즈, 피씨치즈, 찹쌀배기, 견과류 및 생크림 중 적어도 어느 하나를 포함하는, 연탄 형상의 식빵.3. The method of claim 1 or 2,
A briquette-shaped bread comprising at least one of emmental cheese, cream cheese, PC cheese, glutinous rice baegi, nuts, and whipped cream inside the bread.
상기 식빵 표면에 블랙 스트로이젤 또는 레드 스트로이젤을 더 포함하는, 연탄 형상의 식빵.3. The method of claim 1 or 2,
A briquette-shaped bread, further comprising a black streugel or a red streugel on the surface of the bread.
딸기꽁포트를 더 포함하는, 연탄 형상의 식빵.According to claim 1,
Strawberry compote further comprising, briquette-shaped bread.
상기 딸기 콩포트는, 딸기, 냉동딸기, 냉동산딸기, 산딸기퓨레, 설탕, 소금, 물엿, 끼리쉬 및 레몬즙을 포함하는 것인, 연탄 형상의 식빵.6. The method of claim 5,
The strawberry compote is, strawberry, frozen strawberry, frozen raspberry, raspberry puree, sugar, salt, starch syrup, briquette-shaped bread comprising a lemon juice.
상기 먹물탕종은 강력분, 물, 오징어먹물 및 소금을 포함하는 것인, 연탄 형상의 식빵.According to claim 1,
The briquette-shaped bread, wherein the ink-mold-tang species includes strong flour, water, squid ink, and salt.
상기 찹쌀배기는 파인소프트 T, 파인소프트 C, 강력분, 소금, 이스트, 계란, 물 및 버터-쇼트닝을 포함하는 것인, 연탄 형상의 식빵.4. The method of claim 3,
The glutinous rice baegi is fine soft T, fine soft C, strong flour, salt, yeast, egg, water and butter- will include a shortening, briquette-shaped bread.
상기 블랙 스트로이젤은 버터, 먹물, 블랙코코아, 소금, 분당, 박력분, 박력쌀가루, 아몬드분말, 치즈파우더 및 파마산 치즈를 포함하는 것인, 연탄 형상의 식빵. 5. The method of claim 4,
The black streugel is butter, ink, black cocoa, salt, powdered sugar, soft flour, soft rice flour, almond powder, cheese powder and Parmesan cheese, briquette-shaped bread.
상기 레드 스트로이젤은 버터, 홍국쌀가루, 소금,분당, 박력분, 박력쌀가루, 아몬드분말 및 치즈 파우더를 포함하는 것인, 연탄 형상의 식빵.
5. The method of claim 4,
The red streugel is butter, red rice flour, salt, powdered sugar, soft flour, soft rice flour, almond powder and cheese powder, briquette-shaped bread comprising a.
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| KR1020230154526A KR20230159806A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread comprising strawberry compote |
| KR1020230154527A KR20230159346A (en) | 2021-01-13 | 2023-11-09 | Method for manufacturing briquette shaped bread using a fermentation process |
| KR1020230154528A KR20230159807A (en) | 2021-01-13 | 2023-11-09 | Briquette-shaped bread with a new shape, taste and texture |
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| KR101736207B1 (en) * | 2016-08-11 | 2017-05-16 | 주식회사 삼송비엔씨 | The Corn bread with Squid ink and the manufacturing method thereof |
| KR20200073527A (en) * | 2018-12-14 | 2020-06-24 | (주)파티시에이학순 | Manufacturing Method of Bread |
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| KR101736207B1 (en) * | 2016-08-11 | 2017-05-16 | 주식회사 삼송비엔씨 | The Corn bread with Squid ink and the manufacturing method thereof |
| KR20200073527A (en) * | 2018-12-14 | 2020-06-24 | (주)파티시에이학순 | Manufacturing Method of Bread |
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| KR20230159806A (en) | 2023-11-22 |
| KR20230159807A (en) | 2023-11-22 |
| KR20230159346A (en) | 2023-11-21 |
| KR102603780B1 (en) | 2023-11-20 |
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