KR20230064060A - Manufacturing method for potato cream cheese bread - Google Patents

Abstract

The present invention provides a healthy food that has both a crispy, savory texture and a soft texture, and allows a consumer to eat a hearty meal by using potatoes, cream cheese, and fresh cream, while also facilitating metabolism. The provision of the healthy food comprises: a preparation step of mixing main dough to form the outer shell of bread and filling to be accommodated inside potato cream cheese bread; a primary fermentation step of activating the main dough made in the preparation step; a dough dividing step of dividing the main dough, which has completed primary fermentation, into pieces the size of one potato cream cheese bread to be completed to make several small doughs; a secondary fermentation step of activating the divided dough once more; a molding step of forming a molded product in the shape of a desired bread using the second-ripened cow dough; a third fermentation step of performing final fermentation of the molded product; a topping step of performing topping on the surface of the molded product on which the third fermentation has been completed; a baking step of baking the topped molded product in an oven; and a finishing step of finishing the surface of the baked molding.

Description

Potato Cream Cheese Bread Manufacturing Method {MANUFACTURING METHOD FOR POTATO CREAM CHEESE BREAD}

The present invention relates to a method for manufacturing potato cream cheese bread, and more particularly, to contribute to the promotion of health through the efficacy of potatoes while providing a soft texture and excellent flavor by putting a filling including potatoes, cream cheese and fresh cream in the bread It relates to the provision of a new potato cream cheese bread manufacturing method that enables

In general, various types of bread are developed and provided, ranging from those that improve taste to those that consider health, and various types of materials used here are also used.

Bread using potatoes as a raw material also has a number of prior arts, and in general, potatoes are boiled and mashed and then mixed with other ingredients to be used as filling (stuffing). , Another use is in the form of frying and slicing potatoes for snacks.

Potatoes are composed of about 80% of water and about 20% of carbohydrates, and contain large amounts of phosphorus, potassium, and iron. It works by excreting sodium out of the body.

Potassium as described above helps to reduce swelling if you eat potato soup or potato soup after overeating or salty eating, and potassium helps blood circulation and lowers blood pressure.

Potatoes contain as much vitamin C as any other fruit or vegetable. Because it is protected by starch, loss is small even when heated. It exerts great power in preventing cancer that occurs in mucous membranes such as stomach cancer, lung cancer, and uterine cancer, and is rich in chlorogenic acid, which prevents cancer by preventing cell mutation, and antioxidants that neutralize active oxygen and help with anti-cancer action.

Potatoes are widely known to be effective in relieving stomach pain, skin soothing and whitening by the atropine component, and are widely known as a diet food because you can easily get and feel full when you eat potatoes.

Various methods have been proposed for grafting the active ingredients of these persimmons to bread, and representative examples are as follows through patent literature.

In Patent Document 1, first mineral water is poured into first raw yeast and melted, first wheat flour is put into a container containing the melted molten liquid, and the melted liquid and first flour are kneaded, and the dough is produced. The step of first fermenting the first dough for 11 to 13 hours;

The first fermented dough product produced by the first fermentation is mixed with the second flour and the second bottled water in a kneader to create a second dough product, and the second dough product is placed in a container containing the first olive oil. The step of being soaked and second fermentation for 3 to 5 hours;

As the second fermentation product produced by the second fermentation, the second raw yeast, and salt are mixed and kneaded together in the kneader for 7 to 9 minutes, a third dough product is created, and the third dough product is formed. mass-producing a fifth dough by mixing and kneading the fourth dough and finely ground yam in the kneader for 2 to 3 minutes while the second olive oil is divided into the kneader in 2 to 4 times;

After the boiled and mashed potato is added to the kneader in the fifth kneading product, the sixth kneading product is mass-produced by mixing and kneading for 2 to 4 minutes, and the sixth kneading product is taken out of the kneader and kept at room temperature for 25 to 35 minutes. placing it on the sixth dough to remove the mixed reaction gas present in the sixth dough, and then putting the sixth dough from which the mixed reaction gas has been removed into a container and performing a third fermentation for 55 to 65 minutes; and

While the container containing the third fermented dough product produced by the third fermentation is stored in a refrigerator, the fourth fermentation takes place for 13 to 15 hours, and the fifth fermentation takes place for 55 to 65 minutes after leaving the refrigerator, which is the main ingredient of Korean wheat potato bread. Including the step of forming a final kneaded product,

Further comprising the step of covering the upper part of the container containing the first kneaded product with rice straw so that the first fermentation proceeds so that the rice straw flavor is cut at the room temperature,

The first olive oil is 450 to 900 g, the second olive oil is 35 to 45 g, the finely ground yam is 45 to 55 g, and the boiled and mashed potato is 180 to 220 g,

The first kneaded product is a mixture made by mixing and kneading 0.5 to 1.5 g of the first raw yeast, 150 to 200 g of the first mineral water, and 150 to 200 g of the first wheat flour, and the second kneaded product is a mixture obtained by mixing and kneading the first kneaded product. 1 is another mixture made by mixing and kneading the first fermented dough, 300 to 350 g of the second flour, and 150 to 200 g of the second mineral water, and the third dough is the second fermented product of the second dough. It is further characterized in that it is another mixture made by mixing and kneading the fermented dough, 3 to 5 g of the second raw yeast, and 8 to 11 g of salt.

Patent Document 2 is bread dough comprising boiled potatoes, sugar powder or sugar, salt, eggs, dry yeast, and milk or butter; and

Including at least one selected from spam, bulgogi, and grilled chicken, and at least one selected from mozzarella cheese, mushroom, onion, paprika, bell pepper, salt, and tomato sauce and wrapped in the bread dough;

The ingredients are 264 to 323 parts by weight of mozzarella cheese, based on 100 parts by weight of one of spam, bulgogi or grilled chicken,

It is characterized by consisting of 132 to 161 parts by weight of mushrooms, 158 to 193 parts by weight of onions, 40 to 48 parts by weight of paprika, 40 to 48 parts by weight of bell pepper, 6 to 8 parts by weight of salt and 270 to 330 parts by weight of tomato sauce.

Patent Registration No. 10 - 1377074 - 0000 Patent Registration No. 10 - 2128685 - 0000

doesn't exist.

In the case of Patent Document 1 of the prior art as described above, potatoes are boiled and then mashed to make dough so that it can be completed as a final bread. In the case of Patent Document 2, boiled potatoes are mixed with other ingredients to make bread dough Through this, it is finally made to make potato pizza bread.

In this way, in the prior art, since potatoes are boiled and mashed together with the dough for making bread, the content of potatoes is weak, and it is practically difficult to feel the texture or flavor of potatoes when bread is actually completed and consumed. Difficulty in consuming nutrients as they are.

This is used as a sub-material in the process of making dough to complete bread, and since the dough itself contains potato components, the texture is not smooth when eaten after making the pan, and the potato component makes it difficult to continue eating because the taste is strong. It is causing

For this reason, more and stronger ingredients are used to hide the dull texture of potatoes, enhance the texture of other ingredients, or improve the texture and taste through the taste of other ingredients, so potatoes as a healthy food and meal replacement for the original purpose It is a situation where it is not possible to provide bread with rich ingredients.

Therefore, the present invention was invented to solve the above problems, and the preparation step (S100) of preparing the main dough 110 for constituting the outer crust of the bread and the filling 200 accommodated inside the potato cream cheese bread ;

A first fermentation step (S200) for activating the main dough 110 made in the preparation step;

A dough dividing step (S300) of making several small doughs 120 by dividing the main dough 110 for which the primary fermentation is completed into one size of potato cream cheese bread 100 to be completed;

A secondary fermentation step (S400) of activating the divided cow dough 120 once more;

A forming step (S500) of making a molded article 130 in the shape of a desired bread from the secondarily aged cow dough 120;

A tertiary fermentation step (S600) of performing final fermentation of the molded product 130;

A topping step (S700) of performing topping on the surface of the molded article 130 where the tertiary fermentation is completed;

A baking step (S800) of baking the topping molding 130 in an oven;

Characterized in that it consists of a finishing step (S900) of performing a finish on the surface of the baked molding (130);

It is possible to achieve the purpose of providing a healthy meal that can smooth metabolism while providing a hearty meal to the consumer with potatoes, cream cheese, and fresh cream while combining crispy, savory texture and soft texture.

The present invention is completed by embedding a filling mainly composed of potatoes, cream cheese, and fresh cream in bread, so that it is possible to provide a new bread that can simultaneously feel the crispy and savory taste of bread and the soft taste and texture of potato, cream cheese, and fresh cream. have an effect

The present invention is not included in the dough made of wheat flour, but since the fillings of potatoes, cream cheese and fresh cream are included in the bread, it is possible to absorb the active ingredients of the potato as it is, making it possible to provide healthy bread, and it is possible to provide healthy bread beyond snacks. It has various effects such as being able to perform sufficient functions even with

1 is a process block diagram showing a process of making potato cream cheese bread to which the technology of the present invention is applied.
Figure 2 is a process diagram showing a process of making potato cream cheese bread to which the technology of the present invention is applied.
Figure 3 is a perspective view showing an exemplary potato cream cheese bread made by the technique of the present invention.
Figure 4 is a cross-sectional view showing a potato cream cheese bread made by the technique of the present invention.
Figure 5 is a photograph showing an exemplary potato cream cheese bread made by the technique of the present invention.

Looking at a preferred manufacturing example of the present invention for achieving the above object in relation to the accompanying drawings are as follows.

1 is a process block diagram showing a process of making potato cream cheese bread to which the technology of the present invention is applied, Figure 2 is a process diagram showing a process of making potato cream cheese bread to which the technology of the present invention is applied, FIG. A perspective view exemplarily showing potato cream cheese bread made by the technique of the present invention, Figure 4 is a cross-sectional view showing the potato cream cheese bread made by the technique of the present invention, Figure 5 is a potato made by the technique of the present invention Cream cheese bread is described together as an example of a photograph.

Looking at the manufacturing process of potato cream cheese bread 100 to which the technology of the present invention is applied, the preparation step of preparing the main dough 110 for constituting the outer crust of the bread and the filling 200 accommodated inside the potato cream cheese bread ( S100), the first fermentation step for activating the main dough 110 made in the preparation step (S200), and the size of one potato cream cheese bread 100 to complete the main dough 110 where the first fermentation is completed A dough dividing step (S300) to make several cow dough (120) by dividing into, a secondary fermentation step (S400) to activate the divided cow dough (120) once more, and a second aged cow dough (120) ) A molding step (S500) of making a molded article 130 in the shape of bread for the purpose, a tertiary fermentation step (S600) of performing final fermentation on the molded article 130 (S600), and a molded article 130 where the tertiary fermentation is completed Through a topping step of performing topping on the surface of (S700), a baking step of baking the topping molded object 130 in an oven (S800), and a finishing step of performing finishing on the surface of the baked molded object 130 (S900) Finally, potato cream cheese bread 100 is obtained.

In the preparation step (S100), the dough manufacturing process (S110) for making the main dough 110 and the filling manufacturing process (S120) for making the filling 200 filled in the bread are made.

In the dough manufacturing process (S110), 1040 g of strong flour, 16 g of salt, 130 g of sugar, 20 g of milk powder, 270 g of milk, 270 g of water, 25 g of dry ice, After putting 100g fermented species and 2 eggs into a kneader (mixer), mix at low speed (step 1) for 2 minutes, and then mix again at medium speed (step 2) for 2 minutes, then add 180g of butter and mix at medium speed (step 2). Step 2) to obtain the main dough (110) by maintaining 27°C for 5 minutes.

In the filling manufacturing process (S120), 800 g of potatoes are washed, peeled, diced, and steamed, and the steamed potatoes are put into a kneader, and 400 g of cream cheese, 160 g of fresh cream, 160 g of sugar, and 4 g of salt are added to the dough. Make sure all ingredients are evenly mixed.

Afterwards, put the well-rotted ingredients into a container such as a pot. After putting it in, stir it evenly for 20 minutes at a temperature of 80℃ to prevent burning or burning, to allow the ingredients to rot evenly once again, and to prevent deterioration through sterilization.

When the sterilization temperature is lower than 80 ° C, it takes a lot of time and the actual sterilization effect cannot be seen. separated), making it difficult to function as a filler.

After sterilization is complete, cool to room temperature, rot 150g of mayonnaise evenly, and then refrigerate to use if necessary.

The filling 200 has the capacity to make 14 potato cream cheese bread, but it is natural that it can be withdrawn and used at any time after making and preparing a larger amount in large quantities. Among the ingredients, sugar is considered a healthy food. If you want to make it, it will be okay to exclude it completely or reduce it by about 80% and add only about 20%.

In the first fermentation step (S200), the main dough 110 is put into a fermenter maintaining a humidity of 75% and a temperature of 35 ° C., and the main dough 110 is fermented for 30 minutes to activate the main dough 110 to generate air bubbles and chemical chemical properties of flour. to induce change.

Air bubbles formed in the fermented main dough 110 are collected in this way to maintain the uniformity of the air bubbles and perform a punch to have elasticity, and then fermentation is performed for another 20 minutes.

In the dough dividing step (S300), the primary fermentation completed main dough 110 is divided into a size for making one potato cream cheese bread 100, and divided into small dough 120 having a size of about 120g .

In the second fermentation step (S400), the divided cow dough 120 is put back into the fermentor and fermented for 15 minutes under the same conditions as the first fermentation step to activate the cow dough 120.

In the molding step (S500), after pushing and spreading the cow dough 120 into an oval size of about 30 cm in length, about 120 g of the filling 200 is squeezed using a tool such as a piping bag, and then bagel-shaped molding (130 ) is made.

Although the shape of the molding 130 is described in the present invention as a bagel, this is an example and it is natural that it can be made in other shapes, so it is not limited to the bagel shape.

When the molding 130 is completed, egg water is applied to the surface so that the emmental shredded cheese 140 for decoration adheres well and the bread color is maintained uniformly during baking.

In the third fermentation step (S600), the molding 130 is put into a fermentor maintaining a humidity of 80% and a temperature of 38 ° C. and fermented for 50-60 minutes, so that the molding 130 becomes hard during the molding process and tends to decrease It can be loosened and softened to inflate the size.

In the topping step (S700), the bar-shaped or sliced raw potato 150 is radially placed on the surface of the molded product 130 where the final fermentation is completed, and the decoration together with the emmental shredded cheese 140 is completed.

In the baking step (S800), the molding 130 is put into an oven maintaining a temperature of 160° C., steam is applied for 5 seconds, and the molded product 130 is baked evenly for 12 minutes.

In the finishing step (S900), the baked molding 130 is taken out and lemon juice is sprayed on the surface so that the cream cheese retains the greasy taste while retaining the scent of lemon continuously, and serves as a brightener, so that potatoes Complete the cream cheese bread (100).

The potato cream cheese bread 100 made by the technique of the present invention as described above has a bread shell made of dough, and the filling 200 is embedded inside the shell, Emmental on the surface of the shell The appearance is also beautiful by performing decoration using the shredded cheese 140 and the potato 150.

When the potato cream cheese bread 100 is consumed, the baked outer skin maintains a crispy texture, and the filling 200 located inside makes it possible to have a soft texture at the same time, as well as the scent of lemon juice sprinkled on the outside completely It gives off a subtle scent until you consume it, so it enhances the taste and aroma.

In addition, in the case of fillings, potatoes, cream cheese, and whipped cream are used as main ingredients, and the texture is soft, the throat is improved, and the flavor can be further enhanced by soft pomade.

The potato cream cheese bread 100 as described above can obtain blood circulation, blood pressure improvement, cancer prevention, relief of stomach pain layer, skin soothing and improvement, and whitening effect, which are the main effects of potatoes, and a hearty meal due to the edibleness of potatoes The substitution of ro becomes sufficiently possible.

In the case of cream cheese, it is rich in protein and calcium, so it contains 7 times more protein and 5 times more calcium than the same amount of milk. It is effective in preventing depression and increasing concentration, and because amino acids and methionine decompose alcohol, it is very good for relieving hangovers, and has the effect of enhancing flavor by its soft and melting taste and texture.

In the case of fresh cream, it has a soft texture and has the effect of activating metabolism, so eating potato cream cheese bread can serve as a snack or meal replacement, while improving the health of consumers through the unique efficacy of potatoes, cream cheese, and fresh cream. There are also advantages that can contribute to.

100; Potato Cream Cheese Bread
110; main dough
120; beef dough
130; molding
200; Exhibits

Claims (5)

A preparation step (S100) including a dough manufacturing process (S110) of making the main dough 110 for constituting the crust of the bread, and a filling manufacturing process (S120) of making the filling 200 filled in the bread;
A first fermentation step (S200) for activating the main dough 110 made in the preparation step;
A dough dividing step (S300) of making several small doughs 120 by dividing the main dough 110 for which the primary fermentation is completed into one size of potato cream cheese bread 100 to be completed;
A secondary fermentation step (S400) of activating the divided cow dough 120 once more;
A forming step (S500) of making a molded article 130 in the shape of a desired bread from the secondarily aged cow dough 120;
A tertiary fermentation step (S600) of performing final fermentation of the molded product 130;
A topping step (S700) of performing topping on the surface of the molded article 130 where the tertiary fermentation is completed;
A baking step (S800) of baking the topping molding 130 in an oven;
Potato cream cheese bread manufacturing method, characterized in that consisting of a finishing step (S900) of performing a finish on the surface of the baked molding (130). According to claim 1;
In the dough manufacturing process (S110), 1040g of strong flour, 16g of salt, 130g of sugar, 20g of powdered milk, 270g of milk, 270g of water, 25g of dry ice, 100g of fermented species, and 2 eggs were put into a kneader and then put into a kneader at low speed (1st stage). Mixing for 2 minutes, mixing again at medium speed (2 stages) for 2 minutes, and then adding 180 g of butter and maintaining 27 ° C. for 5 minutes at medium speed (2 stages). According to claim 1;
In the filling manufacturing process (S120), 800 g of potatoes are washed, peeled, and diced, and the steamed potatoes are put into a kneader;
Add 400g of cream cheese, 160g of fresh cream, 160g of sugar, and 4g of salt to this and mix all the ingredients;
Put the mixed ingredients as described above into a container. After containing, stir evenly at a temperature of 80 ° C. for 20 minutes to prevent burning or burning, so that the ingredients can rot evenly once again and prevent deterioration through sterilization;
After sterilization is completed, after cooling to room temperature, 150g of mayonnaise is evenly rotted to obtain a method for producing potato cream cheese bread. According to claim 1;
In the first fermentation step (S200), the main dough 110 is put into a fermenter maintaining a humidity of 75% and a temperature of 35 ° C., and the main dough 110 is fermented for 30 minutes to activate the main dough 110 to generate air bubbles and chemical chemical properties of flour. induce change;
performing a punch to collect the bubbles formed in the fermented main dough 110 to maintain the uniformity of the bubbles to have elasticity, and perform fermentation for another 20 minutes;
In the second fermentation step (S400), the divided cow dough 120 is put back into the fermentor and fermented for 15 minutes under the same conditions as the first fermentation step to activate the cow dough 120;
In the third fermentation step (S600), the molding 130 is put into a fermentor maintaining a humidity of 80% and a temperature of 38 ° C., and the molding 130 is fermented for 50-60 minutes to relax and soften the molded object 130 and inflate the size. A method for producing potato cream cheese bread, characterized in that to allow. According to claim 1;
In the dough dividing step (S300), the primary fermentation completed main dough 110 is divided into a size for making one potato cream cheese bread 100, divided into small dough 120 having a size of about 120g, ;
In the molding step (S500), after pushing and spreading the cow dough 120 into an oval size of about 30 cm in length, 120 g of the filling 200 is squeezed using a tool such as a pastry bag, and then molded into a desired shape (130 ) to create;
Egg wash is applied to the surface of the molding 130 so that the emmental shredded cheese 140 for decoration adheres well and the bread color is maintained uniformly when baking;
In the topping step (S700), the fresh potato 150 is placed on the surface of the molded product 130 where the final fermentation is completed, and the decoration is completed together with the Emmental shredded cheese 140;
In the baking step (S800), the molding 130 is put into an oven maintaining a temperature of 160° C., steam is given for 5 seconds, and baked for 12 minutes;
In the finishing step (S900), lemon juice is sprayed on the surface of the baked molding 130 to retain the greasy taste of cream cheese while continuously holding the scent of lemon and to serve as a brightening agent. How to make potato cream cheese bread.

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