KR100431495B1 - Fabrication method of bread - Google Patents

Abstract

The present invention relates to a method for producing bread, comprising a process of producing a type of soup, which is heated by heating milk and salt, adding wheat flour to gelatinize at low temperature, and forming a type of soup; A mixing kneading process of mixing the soup type with wheat flour, dry yeast, white sugar, refined salt, whole milk powder, a modifier, a processing butter, milk, whole egg and water to make a dough; A quick freezing process of dividing the dough into a predetermined size and rapidly freezing; A thawing process for thawing the quick frozen dough; A fermentation process of putting the thawed dough into a case and fermenting it; It provides a method for producing bread characterized in that it comprises a calcining process of applying heat to the fermented molding.

Description

Manufacturing method of bread {FABRICATION METHOD OF BREAD}

The present invention relates to a bread, and more particularly, to a method for producing bread using bangjong.

In general, bread is a box-shaped bread, which has an English type in which the top is naturally inflated to form a mountain peak shape according to its appearance, and an American type in which the top is flattened with a lid closed on a baking tray.

The bread has a lean type that does not almost add sugar, milk and fat, and a rich type that has added a lot of sugar, milk and fat. The lean type is called toast. The rich type is called sandwich type or American type.

The conventional bread was mainly manufactured by the manufacturing method called the direct method. The direct method is a method for preparing a bread by mixing all the ingredients of the bread in a mixer at once,

1) after the raw material kneading and splitting and freezing immediately;

2) thawing the frozen dough at low temperature, thawing at room temperature until the dough temperature reaches about 18 ℃, and

3) after the thawing is completed by dividing and rounding the dough according to the case, and aged at room temperature,

4) fermenting the aged dough in a case and,

5) It consists of baking the batter after fermentation.

However, the bread produced by the direct method as described above has a problem that the yeast activity and fermentation power is poor, the taste and flavor is poor and the texture is not good, the aging speed that is the rate that the luxury bread is hardened or hardened.

In order to solve the above problems, an object of the present invention is to improve the activity and fermentation power of yeast to provide a method for producing a bread having excellent taste and flavor and texture.

In addition, another object of the present invention is to provide a method for producing a bread that can be maintained in a long shelf life, high quality of the slow aging rate.

In order to achieve the above object, the present invention provides a method for producing bread, a process of producing a type of soup, which is heated by heating milk and salt, adding wheat flour, gelatinizing it at low temperature, and forming a type of soup; A mixing kneading process of mixing the soup type with wheat flour, dry yeast, white sugar, refined salt, whole milk powder, a modifier, a processing butter, milk, whole egg and water to make a dough; A quick freezing process of dividing the dough into a predetermined size and rapidly freezing; A thawing process for thawing the quick frozen dough; A fermentation process of putting the thawed dough into a case and fermenting it; It provides a method for producing bread characterized in that it comprises a calcining process of applying heat to the fermented molding.

1 is a flow chart showing a manufacturing method of a bread in accordance with a preferred embodiment of the present invention.

<Explanation of symbols for the main parts of the drawings>

S110: Production process of boiling oil S112: Milk / salt heating step

S114: Wheat flour addition step S116: Gelatinization step

S118: low temperature aging step S120: mixing dough process

S130: deep freezing process S140: thawing process

S150: Fermentation Process S160: Firing Process

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, if it is determined that the detailed description of the related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

1 is a flow chart showing a manufacturing method of a bread in accordance with a preferred embodiment of the present invention. As shown in Figure 1 is a manufacturing method of bread according to a preferred embodiment of the present invention is largely the first step Tangjong manufacturing process (S110), the second step is the mixing dough process (S120) and rapid freezing process (S130), It consists of a thawing process (S140), a fermentation process (S150) and a firing process (S160) which are the third process.

1. First process

The tangjong manufacturing process (S110) is a process of forming a tangjong by heating the milk and salt, and then adding the wheat flour to luxury and aging it at low temperature. The tangjong manufacturing process (S110) is a process for delaying aging by first aging at a refrigeration temperature, which is the fastest temperature of aging by gelatinizing a part of the dough, and then mixing it again with the present dough. To achieve this, the principle that gelatinization occurs at a high temperature of about 120 ° C is used.

The type of boiling water production process (S110) is a milk / salt heating step (S112) of heating a mixture of milk and salt to 95 ° C, a wheat flour addition step (S114) of adding wheat flour to the heated mixture, the mixture to which the wheat flour is added It is made of a gelatinization step (S116) of gelatinizing and kneading the low temperature aging step (S118) of aging the gelatinized dough at low temperature for 14 to 16 hours.

The milk / salt heating step (S112) consists of a primary heating to increase the taste of the milk by heating at 60 ℃ 30 minutes, and a secondary heating to heat again to 95 ℃. It is preferable to maintain the temperature of the dough finished the luxury step (S116) 60 to 65 ℃.

The blending weight ratio of the wheat flour, salt and milk in the production process (S110) may vary depending on the embodiment, preferably 48 to 50% of wheat flour, 1 to 2% of salt, and 48 to 50% of milk.

2. Second process

The mixing kneading process (S120) is a process of mixing the kumjong prepared in the tangjong manufacturing process (S110) with wheat flour, dry yeast, white sugar, refined salt, whole milk powder, improver, processing butter, milk, whole egg and water to perform the dough . The mixing kneading process (S120) is carried out alternately of low speed and high speed mixing and then adding the processing butter, and then repeats the low speed and high speed mixing again. The mixing kneading process (S120) according to the characteristics of the present invention is to delay the aging of the dough by mixing the first aged dough with the present dough by the bath type manufacturing process (S110).

The quick freezing process (S130) is a process of rapidly freezing by dividing the dough into a predetermined size. The quick freezing process (S130) is preferably carried out for about 40 minutes at -35 to -40 ℃, the central temperature of the dough is completed to maintain the freezing -7 to -8 ℃. Afterwards, the quick-frozen dough is stored in a freezer warehouse around -20 ℃ for free shipping to the store.

3. Third process

The thawing process (S140) is a process of thawing the frozen frozen dough. The thawing process (S140) is a low-temperature thawing step (S142) performed for about 16 hours at 4 to 6 ℃, and after the low-temperature thawing step consists of a room temperature thawing step (S144) performed for 2 hours at 23 to 26 ℃ It is preferable. In addition, the thawing process (S140) is preferably performed one day before the bread sale.

The fermentation process (S150) is a process of putting the thawed dough into the case and fermentation. The fermentation process (S150) is carried out at 36 to 37 ℃, relative humidity 75 to 85% for 50 to 60 minutes.

The firing process (S160) is a process of applying heat to the fermented molding. The firing process (S160) is preferably carried out in an oven that can differently control the heating temperature of the upper and lower fire. The firing process (S160) is performed for about 35 minutes at the upper fire 170 ℃, 210 ℃ lower fire.

On the other hand, it is preferable for the quality and freshness of the bread to be performed in the first step and the second step described above in a factory that manufactures bread, and the third step in a retailer that sells bread directly. That is, the frozen dough that has completed the first step and the second step is transferred to each store and stored frozen, and then thawed and fermented one day before sale, and then fired.

<Example>

Milk and salt were heated at 60 ° C. for 30 minutes, and then heated to 95 ° C. again, and added to wheat flour to gelatinize and kneaded to prepare a type of soup, wherein the temperature of the dough was maintained at 60 to 65 ° C. Subsequently, the type of hot water was aged at low temperature in a refrigerator for 14 to 16 hours.

Subsequently, kneading was performed in a mixture of wheat flour, dry yeast, white sugar, refined salt, whole milk powder, an improving agent, a processing butter, milk, whole egg, and a water supply, followed by kneading at low speed (30 rpm) and high speed (60 rpm). At this time, the temperature of the dough was maintained at 22 to 23 ℃, left for 10 minutes at room temperature.

Subsequently, the dough was divided into regular sizes and then rapidly frozen at −38 ° C. for 40 minutes. At this time, the temperature of the fast-finished dough was maintained at -7 to -8 ℃. After the rapid freezing, the dough was stored in a freezer at -20 ° C and then frozen and shipped to a store.

Then, at the store where the dough was stored frozen, the dough was thawed at 5 ° C. for 16 hours at a temperature of 1 hour before bread sale, and then thawed at 25 ° C. for 2 hours at room temperature, and then rounded when the dough temperature reached 18 ° C. After the fermentation time of the molded and molded into a bread case.

Subsequently, the dough was put in the bread case was fermented for 50 to 60 minutes in 37 ℃, 85% relative humidity. Subsequently, the bread dough was put in an oven and baked for 35 minutes at 170 ° C of upper fire and 210 ° C of lower fire to complete the production of bread.

As described above, the manufacturing method of the bread according to an embodiment of the present invention improves the activity and fermentation power of yeast by mixing the dough aging in advance with the present dough to provide a bread having excellent taste and flavor, good texture and softness. It works.

In addition, the manufacturing method of the bread according to an embodiment of the present invention has a long shelf life due to the slow aging rate, there is an effect of providing a bread that is continuously maintained in a good quality.

Claims (5)

In the manufacturing method of the bread, Milk / salt heating step of heating a mixture of 48 to 50% milk and 1 to 2% of salt to 95 ° C., a wheat flour adding step to add 48 to 50% of wheat flour to the heated mixture, and a mixture to which the wheat flour is added A process of preparing a type of tanjong through a low-temperature aging step of aging the high-temperature and low-temperature aging step for 14 to 16 hours; A mixing kneading process of mixing the soup type with wheat flour, dry yeast, white sugar, refined salt, whole milk powder, a modifier, a processing butter, milk, whole egg and water to make a dough; A quick freezing process of dividing the dough into predetermined sizes and rapidly freezing at −38 ° C. for 40 minutes; A thawing process of thawing the frozen frozen dough for 5 hours at 5 ° C., and after thawing at 25 ° C. for 2 hours at 25 ° C .; A fermentation process of putting the thawed dough into a case and fermenting it; Method for producing a bread, characterized in that it comprises a firing process of applying heat to the fermented molding. delete delete delete delete