KR101975854B1 - Method for Manufacturing Choco Pastry - Google Patents

Abstract

A chocolate pastry according to the present invention is characterized in that a chocolate powder is sprinkled on a dough filled with a deep chocolate flavor to have a more sweet and soft flavor, and also, a crisp and moist texture of a pastry is well combined with a sweet chocolate, thereby improving the taste of consumers. In addition, since a frozen dough is used, it is possible to have a long period of storage and distribution and produce a uniform and high quality chocolate pastry even in a small bakery.

Description

{Method for Manufacturing Choco Pastry}

The present invention relates to a method for producing a sweet and smooth chocolate pastry by spraying chocolate powder into a pastry having a deep chocolate flavor.

Bread is made by blending basic ingredients such as flour, yeast, water and salt with a kneader to develop gluten, then expanding it by fermentation of yeast, and baking it with a fan. There are differences in dough shape, fermentation and baking depending on the type.

There are two main ways of making bread: small-scale factories, window bakeries, in-store bakeries and straight-dough methods. In large factories, sponge and dough method is used to make products.

In the bakery industry, the supply of fresh products is the focus of the most important business, quality is the fresh food. These consumer demands were met when freshly baked products were consumed within hours, and the technology to make bread with frozen dough was developed to meet consumer needs. Frozen dough means frozen dough during the baking process to inhibit the activity of yeast and enzymes so that they can be preserved for a long time and can be resumed at the time of thawing.

This freezing method has the advantage of supplying fresh products to consumers, but it also has a disadvantage in that the quality of products is deteriorated. Particularly, since the gluten network structure is destroyed due to the freezing growth during frozen storage of frozen dough, there is a problem that it is difficult to obtain bread of appropriate volume, the aging of the bread is accelerated, and the bread surface structure is uneven. Therefore, balanced formulation of ingredients and control of appropriate processes are essential to prevent degradation of bread quality.

For example, Korean Patent Registration No. 10-1708887 provides a method for producing a soft and moist bread with improved texture and flavor using a frozen raw material and having a high moisture content.

On the other hand, pastry is baked crispy baked bread mixed with water and preserved in flour. It has various taste and shape, and it is also made into confection according to its ingredients and manufacturing method. Europe has a unique pastry in every country, famous for its pastries such as France, Germany, Austria, Italy and Denmark. The volume of pastry expands due to kneading and pushing, the production of carbon dioxide gas in the dough by fermentation of the yeast, and the preservation of the water vapor during the baking process by the filling oil. During this process, .

Although the basic recipe for such pastries is known, there is still a lack of research to produce pastries that have crisp, moist texture and a good flavor of chocolate while using frozen dough.

Accordingly, it is an object of the present invention to provide a method for producing chocolate pastries which exhibits crisp, moist texture and a sweet and rich chocolate flavor using frozen dough.

In order to achieve the above object, the present invention provides a method of manufacturing a chocolate pastry comprising the steps of:

1.5 to 3 parts by weight of salt, 17 to 23 parts by weight of sugar, 2.5 to 4.5 parts by weight of skim milk powder, 1 to 3 parts by weight of an improving agent, 0.01 to 0.5 parts by weight of yeast hood and 1 to 3 parts by weight of butter are added to 100 parts by weight of wheat flour , 35 to 45 parts by weight of purified water, 2 to 4 parts by weight of frozen yeast, 12 to 16 parts by weight of whole egg, 4 to 8 parts by weight of cocoa powder and 0.1 to 1 part by weight of chocolate flavor, Thawing for 20 minutes; Cutting the defrosted raw paper into a plurality of pieces; Mixing the sculptured raw paper with sugar and chocolate chips and panning them into a mold; Secondarily thawing the raw paper at 18 to 22 DEG C for 30 to 60 minutes; Fermenting the second thawed raw paper at 26 to 30 DEG C for 50 to 60 minutes; Baking the fermented raw material in an oven; And applying sugar powder and cocoa powder to the oven-baked pastry surface.

In the present invention, the flour may be mixed at a weight ratio of 3: 1 to 5: 1.

The method of the present invention may further include retarding the frozen raw material before thawing.

In the present invention, the baking step may be carried out at 170 to 190 DEG C for 14 to 16 minutes.

In the present invention, the frozen raw material can be manufactured by the following method:

1.5 to 3 parts by weight of salt, 17 to 23 parts by weight of sugar, 2.5 to 4.5 parts by weight of skim milk powder, 1 to 3 parts by weight of an improving agent, 0.01 to 0.5 parts by weight of yeast hood and 1 to 3 parts by weight of butter are added to 100 parts by weight of wheat flour 35 to 45 parts by weight of purified water, 2 to 4 parts by weight of frozen yeast, 12 to 16 parts by weight of whole egg, 4 to 8 parts by weight of cocoa powder and 0.1 to 1 part by weight of chocolate flavor to prepare a dough having a kneading temperature of 16 to 20 step; Folding the dough and folding it into 5 to 7 layers; Aging the dough at 3 to 7 DEG C for 50 to 70 minutes; Folding the dough into 3 to 5 layers; Cooling the dough to a temperature of 8 to 12 DEG C; Dividing the dough into a predetermined size; And freezing the dough at -30 to -40 < 0 > C.

The chocolate pastry according to the present invention is characterized in that the chocolate powder is sprinkled on the dough filled with the deep chocolate flavor to have a more sweet and soft flavor, and the crisp and moist texture of the pastry is well combined with the sweet chocolate, thereby improving the taste of consumers. In addition, since the frozen dough is used, it is possible to produce a uniform and high quality chocolate pastry even in a small bakery for a long period of storage and distribution.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a freezing / cooling sheet manufactured according to an embodiment of the present invention;
FIG. 2 illustrates a manufacturing process of a chocolate pastry according to an embodiment of the present invention.
3 is a photograph showing a chocolate pastry manufactured according to an embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

The chocolate pastry of the present invention is manufactured using frozen raw material, and thawing the frozen raw material; Forming and aging the thawed raw paper; Secondly defrosting the formed raw paper; Fermenting the second thawed raw material; And baking the fermented raw material in an oven.

Hereinafter, the production method of the chocolate pastry of the present invention will be described step by step.

Manufacture of frozen dough

Since the chocolate pastry of the present invention is manufactured using frozen raw materials, it is easy to store and distribute, and high quality bread can be produced even in a small bakery.

The frozen raw material used in the present invention can be produced by the following method:

1.5 to 3 parts by weight of salt, 17 to 23 parts by weight of sugar, 2.5 to 4.5 parts by weight of skim milk powder, 1 to 3 parts by weight of an improving agent, 0.01 to 0.5 parts by weight of yeast hood and 1 to 3 parts by weight of butter are added to 100 parts by weight of wheat flour 35 to 45 parts by weight of purified water, 2 to 4 parts by weight of frozen yeast, 12 to 16 parts by weight of whole egg, 4 to 8 parts by weight of cocoa powder and 0.1 to 1 part by weight of chocolate flavor were mixed to prepare a dough having a kneading temperature of 16 to 20 ° C ;

Folding the dough and folding it into 5 to 7 layers;

Aging the dough;

Folding the dough into 3 to 5 layers;

Cooling the dough to a temperature of 8 to 12 DEG C;

Dividing the dough into a predetermined size; And

Freezing the dough at -30 to -40 < 0 > C.

The wheat flour can be used by mixing a high-strength flour and a high flour content, and it is preferable to use the high-flour: wheat flour at a weight ratio of 3 to 5: 1.

It is preferable that the improving agent is an improving agent which acts to make the shape of the bread hard as a pastry improving agent.

In the present invention, 15 to 25 parts by weight of a pre-aged dough may be contained in the dough. It is preferable that the pre-aged dough is aged at a temperature of 3 to 7 ° C for 50 to 70 minutes by mixing ingredients having the same composition ratios as those of the dough, and it is preferable that the dough is aged in a refrigerator to prevent shrinkage of the dough, have.

To make a pastry shape, the product may be stacked in layers as the dough is repeatedly folded and folded several times. At this time, the roll-in maintenance is preferably added at a center temperature of 11 to 13 占 폚 in an amount of 13 to 17% by weight of the whole dough.

The process of pushing and folding the dough is preferably folded into 5 to 7 folds after the first kneading, folding 3 to 5 folds after the dough is aged, and 15 to 35 folds are formed.

Preferably, the dough is aged at a temperature of 3 to 7 DEG C for 50 to 70 minutes.

The aged dough can be cooled in a cooling tunnel for 50 to 60 minutes. At this time, the inlet kneading product temperature to be supplied to the cooling tunnel is 13 to 17 ° C, and the outlet kneading product temperature is adjusted to 8 to 12 ° C.

The cooled dough is divided into suitable sizes and shapes for the manufacture of pastries. In a preferred embodiment of the present invention, the dough is preferably divided into amounts of 105 to 115 grams per piece. At this time, the dough may be twisted three or more times before or after the dough is divided to form a twisted structure of the pastry.

The molding of the pastry is performed considering the appearance of the pastry to be finally manufactured. For example, it can be formed into a rectangle having a size of about 110 x 70 x 10 mm.

The molded dough performs rapid freezing. The temperature is preferably -30 to -40 占 폚, and most preferably -33 to -37 占 폚. It is recommended that freezing be carried out for more than 30 minutes to completely delay the function of the yeast.

The frozen dough produced by the above method is shown in Fig. The frozen raw paper of the present invention is preferably stored and circulated at -18 캜 or lower.

Manufacture of chocolate pastry

The chocolate pastry of the present invention is manufactured using the above-described frozen raw paper. Hereinafter, the production of chocolate pastry will be described step by step with reference to FIG.

(1) retarding

The frozen raw material which is prepared in advance and stored at -18 ° C or less is used for retarding to a center temperature of 17 to 19 ° C on the day before the production of the chocolate pastry. The center temperature means the temperature of the center of the dough.

Retarding is a method of retarding fermentation by placing dough at a low temperature. It is fermented at a low temperature through retarding, and the fragrance is enriched and the texture and workability are improved. It is possible to cool the dough sufficiently at low temperature through retarding all day and to improve the workability and to increase the absorption rate of dough, so that a soft product can be produced.

(2) Thawing

The retarded frozen raw material is defrosted at a center temperature of 4 to 6 占 폚 at a temperature of 18 to 22 占 폚 and a humidity of 60 to 80% on the day of manufacture of the product. The thawing is preferably carried out for 10 to 20 minutes, and it is preferable that the thawing is done so that the central temperature does not rise too high.

(3) Molding

The thawed raw material is cut into several equal parts with a knife. The number of cuts can be determined in consideration of the external shape of the pastry to be manufactured, and can be cut into 24 pieces, for example, as shown in Fig. The chocolate pastry according to the present invention has an outer shape in which pieces of raw paper are sliced into irregular shapes to provide an interesting appearance that is different from conventional pastries.

(4) panning

The cut dough is mixed with sugar and chocolate chips, and then panned evenly on a square frame.

(5) Additional defrosting

After panning, the dough can be further defrosted. The additional thawing can be carried out at a temperature of 18 to 22 占 폚, a humidity of 60 to 80% for 30 to 60 minutes, and a center temperature of 17 to 19 占 폚.

(6) Fermentation

The fermentation is performed on the further defrosted dough. The fermentation can be carried out at 26 to 30 DEG C, 70 to 80% humidity for 50 to 60 minutes, and is preferably performed until the dough reaches 10 mm above the frame. It is important to be careful not to ferment at this time.

(7) Burning

Bake the fermented dough into the oven. The oven can be set at 170-190 占 폚 for 14-16 minutes using a convection oven. When the deck oven is used, it is preferable that the upper baking is performed at a temperature of 180 to 200 캜 and the lower baking is carried out at a temperature of 160 to 180 캜 for 20 to 22 minutes.

(8) Primary machining and cooling

The pastry fired in the oven lightly fits heated fondant on the surface immediately after firing. After the mixed sugar is applied, the product is cooled to a center temperature of 33 to 35 DEG C, taking care not to deform the shape of the product.

(9) Secondary processing and completion

Sprinkle the sugar powder evenly on the surface of the cooled product, and then spray the cocoa powder evenly over it. At this time, it is preferable that the cocoa powder is sprayed so that the surface is completely covered so that the sugar powder can not be seen.

The chocolate pastry produced by the above process is shown in Fig.

The chocolate pastry of the present invention has a sweet and aesthetically pleasing flavor by sprinkling chocolate powder in a dough full of dark chocolate flavor and dividing the dough texture by twisting and then joining the diced pieces into an irregular shape Respectively. In addition, since the frozen raw material is used, it is easy to store and distribute, and has crisp but moist texture through the second thawing.

Hereinafter, the present invention will be described in more detail with reference to examples. It should be noted, however, that these examples are illustrative of some experimental methods and compositions in order to illustrate the present invention, and the scope of the present invention is not limited to these examples.

[Example]

Example 1

Production of raw materials

(S-3, manufactured by Shin-Etsu Chemical Co., Ltd.) as a modifier, 80 parts by weight of a strong powder, 20 parts by weight of a powder, 2.2 parts by weight of sunlight, 20 parts by weight of whitening white powder, 3.5 parts by weight of skimmed milk powder (TS food) (2 parts by weight of PEF70 / 30 prefed double fat), 40 parts by weight of purified water, 3 parts by weight of frozen frozen yeast, 14 parts by weight of sterilized whole egg, 6 parts by weight of cocoa powder And 0.5 part by weight of chocolate flavor (chocolate aroma Y070245, aroma line) were prepared in the same composition ratio and mixed with 20 parts by weight of pre-aged dough to prepare a dough. The kneading temperature was adjusted to 18 캜.

The butter (PEF70 / 30 prefeeded double fat) was rolled into about 15% by weight of the dough, folded using a laminator to make six layers of water, and aged at 5 DEG C for 60 minutes in an aged pouch. The aged dough was again folded four times using a laminator, and finally a 24-fold (6x4) grain was obtained.

Thereafter, the dough was passed through a cooling tunnel for 54 minutes so that the kneaded product temperature was cooled from the inlet 15 ° C to the outlet 10 ° C.

The cooled dough was braided three times in the forming line and cut to 110 x 70 x 10 mm.

The finished dough was rapidly frozen at -35 캜 for 30 minutes and stored at -18 캜.

Manufacture of chocolate pastry

The prepared frozen dough was used to prepare choco pastry.

The frozen dough was set on a dough cone and the dough was retarded to a center temperature of 5 캜.

The retarded green sheet was thawed for 15 minutes while maintaining the temperature at 20 캜 and at a humidity of 70% to adjust the center temperature of the green sheet to 5 캜.

The thawed jellyfish was sliced into 4 × 6 pieces and divided into 24 parts, and 10 g of chocolate chips (mini chocolate chips, samkwang food) and 5 g of sugar were mixed with a sliced dough.

The chocolate chips and the dough mixed with the sugar were evenly panned in a square mold.

The panned dough was secondarily thawed for 40 minutes at 20 캜, 70% humidity at a center temperature of 18 캜 and fermented at 28 캜 and 75% humidity for 1 hour until the dough was raised 10 mm above the square frame.

The fermented dough was placed in a convection oven and fired at 180 ° C for 15 minutes.

About 2 g of Royal Steensma was applied to the fired product and cooled to 34 캜.

I sprinkled sugar powder (Deco White) evenly on the cooled product and sprinkled enough cocoa powder (balonna) that sugar powder was invisible to complete the chocolate pastry.

Comparative Example 1

A chocolate pastry was prepared in the same manner as in Example 1, except that the frozen raw material was immediately thawed without being retarded.

Comparative Example 2

Choco pastry was prepared in the same manner as in Example 1, except that no secondary thawing was performed.

Comparative Example 3

The chocolate pastry was prepared in the same manner as in Example 1, except that the batter was fermented for 2 hours.

Experimental Example: Sensory Test

The sensory evaluation on the external appearance and taste of the chocolate pastries prepared through Examples and Comparative Examples was conducted.

Ten randomly selected male and female subjects were tested for the chocolate pastry of Example 1 and Comparative Examples 1 to 3 and examined for the appearance, texture, taste, and overall acceptability of the chocolate pastry, The degree of preference was measured by the scale and the average was shown in the table below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Choco pastry appearance 10 9 8 7 Texture 10 7 7 6 flavor 9 6 6 6 Overall likelihood 10 7 7 6

As can be seen in the above table, the chocolate pastries of the examples of the present invention were rated excellent in all items, but Comparative Examples 1 to 3 showed a somewhat lower degree of preference.

Specifically, in Comparative Example 1 in which retarding was omitted, the flavor of bread decreased and the lowest score was obtained in the taste. In Comparative Example 2 in which the second thawing was not performed, the fermentation was not properly performed, The taste was also low. Also, the chocolate pastry of Comparative Example 3 in which the fermentation was carried out for a long period of time and over fermented showed a low preference for bread as a whole,

The chocolate pastry according to the present invention is characterized in that the flavor of the bread which is easily volatilized by the low-temperature long-time retarding is well maintained, the flavor of the bread is soft and deep, and the fermentation is carried out for a suitable time, High preference for consumers.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention as defined by the appended claims.

Claims (5)

Retarding the frozen dough;
Defrosting the retarded frozen dough at 18 to 22 DEG C for 10 to 20 minutes;
Cutting the defrosted raw paper into a plurality of pieces;
Mixing the sculptured raw paper with sugar and chocolate chips and panning them into a mold;
Secondarily thawing the raw paper at 18 to 22 DEG C for 30 to 60 minutes;
Fermenting the second thawed raw paper at 26 to 30 DEG C for 50 to 60 minutes;
Baking the fermented raw material in an oven; And
Step of applying sugar powder and cocoa powder to the oven-baked pastry surface
1. A method of manufacturing a chocolate pastry comprising:
Characterized in that the frozen raw material is manufactured by the following method:
1.5 to 3 parts by weight of salt, 17 to 23 parts by weight of sugar, 2.5 to 4.5 parts by weight of skim milk powder, 1 to 3 parts by weight of an improving agent, 0.01 to 0.5 parts by weight of yeast hood and 1 to 3 parts by weight of butter are added to 100 parts by weight of wheat flour 35 to 45 parts by weight of purified water, 2 to 4 parts by weight of frozen yeast, 12 to 16 parts by weight of whole egg, 4 to 8 parts by weight of cocoa powder and 0.1 to 1 part by weight of chocolate flavor were mixed to prepare a dough having a kneading temperature of 16 to 20 ° C Wherein the dough further comprises 15 to 25 parts by weight of a dough prepared in the same composition ratio as the dough and pre-aged at 3 to 7 DEG C for 50 to 70 minutes;
Folding the dough and folding it into 5 to 7 layers;
Aging the dough at 3 to 7 DEG C for 50 to 70 minutes;
Folding the dough into 3 to 5 layers;
Cooling the dough to a temperature of 8 to 12 DEG C;
Dividing the dough into a predetermined size; And
Freezing the dough at -30 to -40 < 0 > C.
The method according to claim 1,
Wherein the wheat flour is mixed at a weight ratio of 3: 1 to 5: 1.
delete The method according to claim 1,
Wherein the step of baking in the oven is performed at 170 to 190 DEG C for 14 to 16 minutes.
delete

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