Preparation method of shellfish and shellfish prepared by same

Abstract

The present invention provides a method for manufacturing shellfish and shellfish manufactured by the method, the method comprising: a kneading step of mixing shellfish raw materials comprising a soup, flour, sugar, salt, butter, yeast, and water to form a dough; a standing step: after the dough is divided, the divided dough is subjected to standing; a shaping step: shaping the standing dough into a shellfish shape; a fermentation step of fermenting the formed dough; a blanching step: putting the fermented dough into boiling water for blanching; a baking step: putting the blanched dough into an oven for baking; and a cooling step of cooling the baked dough, the soup comprising flour, sugar, salt, and water.

Description

Technical Field

[0001] The present invention relates to a method for making bagels and bagels formed by the method. Background Art

[0002] Bagels are donut-shaped bread made of flour, yeast, water and salt. They became famous as Jews immigrated to the eastern United States. Unlike donuts, bagels are not fried, use less sugar and fat than ordinary bread, are easy to digest and have a light taste, and go well with any ingredients such as meat, cheese, butter, jam, salad, smoked salmon, etc.

[0003] In the past, mass-produced bagels were made by mixing high-gluten flour, salt, sugar and yeast with water and kneading them, followed by a process of standing, dividing, shaping, quick freezing, storage, thawing, fermentation and baking.

[0004] However, the existing bagels quickly age, and if they are not eaten quickly after baking, the original texture cannot be felt, so it is difficult to store them for a long time. In addition, the baking state of the outside and inside of the existing bagels cannot be properly adjusted, so it is difficult to feel a chewy texture. Summary of the invention

[0005] An embodiment of the present invention provides a method for making a bagel, wherein the bagel is chewy, moist, and has an excellent taste and flavor, and the bagel has an excellent appearance and color.

[0006] Another embodiment of the present invention provides a bagel formed by the bagel making method.

[0007] One embodiment of the present invention provides a method for making bagels, which comprises the following steps: a kneading step, mixing bagel ingredients to form dough, wherein the bagel ingredients include tangzhong, flour, sugar, salt, butter, yeast and water; a resting step, dividing the dough and then resting the divided dough; a shaping step, molding the rested dough into a bagel shape; a fermentation step, fermenting the molded dough; a blanching step, blanching the fermented dough in boiling water; a baking step, baking the blanched dough in an oven; and a cooling step, cooling the baked dough, wherein the tangzhong includes flour, sugar, salt and water.

[0008] The tangzhong can be obtained by the following steps: mixing the flour, the sugar, the salt and hot water at 90° C. to 100° C. to form tangzhong dough; and ripening the tangzhong dough at a temperature of 0° C. to 10° C. for 10 to 18 hours.

[0009] The soup stock may be mixed with the bagel raw material within 0 to 48 hours after the ripening.

[0010] The soup may include: 40 to 55 weight percent of the flour, 4 to 6 weight percent of the sugar, 0.2 to 1 weight percent of the salt, and the remainder of the water.

[0011] The soup stock may be included in an amount of 5 weight percent to 40 weight percent relative to the total amount of the bagel raw materials.

[0012] The bagel ingredients may include: 5 to 40 weight percent of the soup stock, 30 to 50 weight percent of the flour, 2.5 to 5.0 weight percent of the sugar, 0.5 to 1.5 weight percent of the salt, 1.5 to 5.0 weight percent of the butter, 0.5 to 1.5 weight percent of the yeast, and the remaining amount of water.

[0013] The bagel stock may further include a improver or a combination thereof.

[0014] In the fermentation step, the shaped dough may be fermented in a fermentation chamber to a volume of 50 volume percent to 100 volume percent relative to the volume of the finished product, and the fermentation chamber has a temperature of 25° C. to 35° C. and a relative humidity of 30% to 90%.

[0015] The blanching step may be a process of immersing the fermented dough in water at 90° C. to 100° C. for 20 seconds to 120 seconds and then taking it out.

[0016] The bottom plate of the oven can be an iron plate or a stone plate or a combination of an iron plate and a stone plate.

[0017] The baking step may be a process of baking in an oven at a temperature of 200° C. to 300° C. for 5 minutes to 15 minutes.

[0018] The baking step may be a process of baking in an oven with an upper heating temperature of 240° C. to 290° C. and a lower heating temperature of 210° C. to 240° C.

[0019] The cooling may be performed at a temperature of 20° C. to 35° C. for 5 to 60 minutes.

[0020] In another embodiment, the present invention provides a bagel formed by the bagel making method.

[0021] The water content of the bagel may be 30 weight percent to 50 weight percent.

[0022] The bagels produced according to the method of one embodiment of the present invention are chewy, moist, and have an excellent taste and flavor. In addition, the bagels also have an excellent appearance and color, thereby increasing the commercial value. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a photographic image of a bagel made according to Example 1. Figure 1 A in the figure is the upper surface of the bagel. Figure 1 B in the figure is the lower surface of the bagel. Figure 1 The C in the figure is the cutting surface of the bagel. DETAILED DESCRIPTION

[0024] The following will describe in detail multiple embodiments of the present invention so that those skilled in the art can easily implement the present invention. However, multiple embodiments can be embodied in various forms and are not limited to the embodiments described herein.

[0025] The bagel making method of one embodiment of the present invention comprises the following steps: a kneading step, mixing bagel raw materials to form dough, the bagel raw materials include tangzhong, flour, sugar, salt, butter, yeast and water; a standing step, dividing the dough and standing the divided dough; a shaping step, molding the standing dough into a bagel shape; a fermentation step, fermenting the molded dough; a blanching step, blanching the fermented dough in boiling water; a baking step, baking the blanched dough in an oven; and a cooling step, cooling the baked dough. The bagels made by the method are chewy and have a moist and excellent taste and flavor. In addition, the bagels have excellent appearance and color, so they can have a high commercial value.

[0026] The first step is the kneading step, which is a step of forming dough by mixing bagel ingredients.

[0027] Bagel ingredients include soup stock, flour, sugar, salt, butter, yeast and water.

[0028] Among bagel ingredients, soup stock includes flour, sugar, salt and water.

[0029] Specifically, Tangzhong can be obtained by the steps of mixing flour, sugar, salt and hot water to form Tangzhong dough and ripening the formed Tangzhong dough.

[0030] In this case, the flour may be high-gluten flour, medium-gluten flour, low-gluten flour or a combination thereof, but is not limited thereto, and the salt may be natural salt, but is not limited thereto. Hot water refers to hot water at 90° C. to 100° C., for example, hot water at 92° C. to 99° C.

[0031] The aging may be performed at a temperature of 0° C. to 10° C. (e.g., a temperature of 2° C. to 8° C.) for 10 to 18 hours (e.g., 12 to 14 hours). When the tangzhong dough is aged within the temperature range and time range, tangzhong having excellent viscosity can be obtained, and by using it as a bagel raw material, a chewy bagel having a moist and excellent texture and excellent flavor can be obtained.

[0032] After ripening, the tangzhong is mixed with the bagel raw material within 0 to 48 hours (e.g., 1 to 30 hours), and can be used to make bagels. When used within the time range after ripening, a viscous and firm tangzhong can be obtained, and by using it as a bagel raw material, a chewy bagel with a moist and excellent taste and excellent flavor can be obtained.

[0033] When making the soup, 40 to 55 weight percent of flour, 4 to 6 weight percent of sugar, 0.2 to 1 weight percent of salt and the remaining amount of water can be mixed, thereby obtaining a soup composed of the composition. For example, 42 to 50 weight percent of flour, 4.2 to 5.0 weight percent of sugar, 0.4 to 0.5 weight percent of salt and the remaining amount of water can be mixed. When the soup is composed according to the composition range, a sticky and firm soup can be obtained, and by using it as a bagel raw material, a chewy bagel with a moist and excellent taste and excellent flavor can be obtained.

[0034] The soup seed may be included in an amount of 5 to 40 weight percent relative to the total amount of the bagel raw material, for example, 15 to 40 weight percent, and specifically, 20 to 38 weight percent. When the soup seed is included within the content range, a sticky and firm soup seed may be obtained, and by using it as a bagel raw material, a chewy bagel having a moist and excellent taste and excellent flavor may be obtained.

[0035] In the bagel raw materials, the flour may include high-gluten flour, medium-gluten flour, low-gluten flour or a combination thereof, but is not limited thereto. In the bagel raw materials, the salt may include natural salt, but is not limited thereto.

[0036] The bagel raw material may include 5 to 40 weight percent of soup, 30 to 50 weight percent of flour, 2.5 to 5.0 weight percent of sugar, 0.5 to 1.5 weight percent of salt, 1.5 to 5 weight percent of butter, 0.5 to 1.5 weight percent of yeast, and the remaining amount of water. For example, it may include 15 to 40 weight percent of soup, 30 to 50 weight percent of flour, 2.5 to 5.0 weight percent of sugar, 0.5 to 1.5 weight percent of salt, 1.5 to 5 weight percent of butter, 0.5 to 1.5 weight percent of yeast, and the remaining amount of water. More specifically, the bagel may contain 20 to 38 weight percent of soup, 30 to 42 weight percent of flour, 3.0 to 4.0 weight percent of sugar, 0.8 to 1.3 weight percent of salt, 2.5 to 5 weight percent of butter, 0.6 to 1.4 weight percent of yeast, and the remainder of water. When the various bagel ingredients are included within the above content ranges, a chewy bagel with a moist and excellent taste and excellent flavor can be obtained.

[0037] The bagel base may further include a improver or a combination thereof.

[0038] The improver may be a composite oxidant, an emulsifier, an enzyme, etc. Relative to the total amount of the bagel raw material, the improver may be included in an amount of 0.2 to 0.8 weight percent, for example, 0.3 to 0.7 weight percent.

[0039] In the second step, that is, the step of resting, after the dough is divided, the divided dough is left to rest so that the divided dough can recover. For example, the resting can be carried out for 10 minutes to 50 minutes, 20 minutes to 40 minutes.

[0040] In the third step, that is, the shaping step, the rested dough is formed into a bagel shape, that is, a donut-like shape with a hole in the center.

[0041] The fourth step is the fermentation step, which is a process of fermenting the shaped dough, and the dough can be fermented in the fermentation chamber to 50 volume percent to 100 volume percent relative to the volume of the finished product, for example, 60 volume percent to 95 volume percent. In this case, the temperature of the fermentation chamber can be 25° C. to 35° C. (for example, 26° C. to 32° C.), and the relative humidity can be 30% to 90% (for example, 35% to 85%). When fermentation is performed under the conditions within the range, chewy bagels with moist and excellent taste and excellent flavor can be obtained.

[0042] The fifth step is the blanching step, which is the process of putting the fermented dough into boiling water and blanching it.

[0043] The process of blanching with boiling water will kill the yeast on the surface of the bread and activate the enzymes of the yeast inside the bread, so that the surface becomes smooth and dense when baked, and the pores inside the bread become denser and form a unique chewy texture. Bagels are characterized by low water supply and low-mix bread, so the starch ages quickly. If blanching is performed, the aging of the starch is slowed down and its preservation is improved.

[0044] Specifically, the blanching step may be a process of immersing the fermented dough in water at 90° C. to 100° C. (e.g., 92° C. to 99° C.) for 20 seconds to 120 seconds (e.g., 30 seconds to 90 seconds) and taking it out. When blanching is performed under the conditions within the range, a chewy bagel having a moist and excellent taste and excellent flavor can be obtained.

[0045] The sixth step is the baking step, which is the step of baking the blanched dough in an oven.

[0046] The bottom plate of the oven can be iron plate, stone plate or a combination of these, for example, an oven with a stone plate bottom plate can be used. When baked in an oven with a stone plate bottom plate, a chewy and moist bagel with excellent taste, excellent flavor, and excellent appearance and color can be obtained.

[0047] The baking process may be performed in an oven at a temperature of 200° C. to 300° C. for 5 to 15 minutes (eg, 6 to 13 minutes). Specifically, for example, the internal temperature conditions of the oven may be 240° C. to 290° C. for upper heat and 210° C. to 240° C. for lower heat.

[0048] When baking is performed under the conditions within the above range, a bagel that is chewy and moist and has an excellent texture and flavor and excellent appearance and color can be obtained.

[0049] The seventh step is the cooling step, which is a step of cooling the baked dough.

[0050] Cooling may be performed at a temperature of 20° C. to 35° C. for 5 to 60 minutes, for example, at a temperature of 25° C. to 30° C. for 10 to 60 minutes. When cooling is performed under the conditions within the range, a chewy bagel having a moist and excellent taste and excellent flavor may be obtained.

[0051] The bagel formed by the production method is chewy, moist, and has an excellent texture and flavor. In addition, the bagel also has an excellent appearance and color, and thus has a high commercial value.

[0052] The water content of the prepared bagel can be 30 to 50 weight percent, for example, 34 to 45 weight percent. Bagels with a water content within the above range are chewy and have a moist and excellent taste and flavor.

[0053] The specific embodiments of the present invention are disclosed below. It should be noted that the embodiments described below are only used to specifically illustrate or explain the present invention, and the present invention is not limited thereto. Moreover, as long as a person skilled in the art can fully use the technology to deduce the undisclosed content, the description thereof is omitted.

[0054] Examples 1 and 2 and Comparative Examples 1 and 2

[0055] Tangzhong was prepared by mixing 47.39 weight percent of flour, 4.74 weight percent of refined sugar, 0.47 weight percent of natural salt, and 47.39 weight percent of hot water at 100° C. to form a tangzhong dough, which was then aged at 0° C. for 12 hours.

[0056] The prepared tangzhong, high-gluten flour, medium-gluten flour, refined sugar, natural salt, butter, low-sugar yeast, baking improver (Lesaffre) and water are mixed according to the composition of Table 1 to form bagel dough. In this case, after the tangzhong dough is matured, the tangzhong is mixed and used within 36 hours. The formed dough is divided and molded into bagel shapes, and then fermented in a fermentation room with a temperature of 28°C and a relative humidity of 80% to 90 volume percent relative to the volume of the finished product. After blanching the fermented dough by immersing it in boiling water at 100°C for 80 seconds and taking it out, the blanched dough is baked in an oven with a stone bottom (upper fire 285°C and lower fire 225°C) for 8 minutes. Then, the baked dough is cooled at 25°C for 30 minutes to make bagels.

[0057] And, the bagel photo made according to Example 1 is presented on Figure 1 middle

[0058] Table 1 (Unit: Weight Percentage)

[0059] Example 1 Example 2 Comparative Example 1 Comparative Example 2 Soup 17.16 34.33 5.72 11.44 High gluten flour 40.67 32.54 46.10 43.38 All-purpose flour 5.42 5.42 5.42 5.42 Refined sugar 4.61 3.80 5.15 4.88 Sun-dried salt 1.11 1.03 1.17 1.14 butter 2.71 2.71 2.71 2.71 Low sugar yeast 0.65 0.65 0.65 0.65 Baking improvers 0.54 0.54 0.54 0.54 water 27.13 18.98 32.54 29.84 sum 100 100 100 100

[0060] Reference Example 1

[0061] In Reference Example 1, bagels were made in the same manner as in Example 1, except that the blanched dough was baked in an oven with an iron plate bottom (upper fire 285° C. and lower fire 225° C.) for 8 minutes.

[0062] Evaluation 1: Physical evaluation of bagels

[0063] The bagels prepared in Examples 1 and 2, Comparative Examples 1 and 2, and Reference Example 1 were evaluated for the following physical properties. The results are shown in Table 2 below.

[0064] The measurement was performed using Ametck LLOYD TA1, and the test conditions were as follows: Sample height 20 mm, Compression 50%.

[0065] Hardness

[0066] Hardness is the force required to achieve the desired deformation, indicating the force (gf) required to compress the product between the molars. H1 and H2 are values ​​related to the characteristics of chewing once and twice, respectively, measured objectively by simplifying the chewing action. The higher the H1 and H2 values, the harder the characteristics are, in order.

[0067] As can be seen from Table 2 below, according to one embodiment, when making bagels, compared with Comparative Examples 1 and 2 in which the amount of soup stock used is less than 15%, in Examples 1 and 2 using soup stock, the H1 and H2 values ​​are lower, and bagels with a soft texture are produced.

[0068] Springiness

[0069] Elasticity refers to the property of a deformed sample returning to its original state after the force is removed. Elasticity is also called elasticity, which refers to the property of returning to its original state over time when a force is applied to the sample and then removed. Elasticity has no unit, and the higher the S value, the more elastic > rubber-like > inelastic or soft.

[0070] As can be seen from Table 2 below, according to one embodiment, when making bagels, compared with Comparative Examples 1 and 2 in which the amount of broth used is less than 15%, Examples 1 and 2 using broth have lower S values, so that the restoring force is small and the bagels are soft, so less force is used when chewing, and chewy bagels can be made.

[0071] Gumminess

[0072] Viscosity refers to the force (gf) required to chew semi-solid food to a level that can be swallowed. The higher the G value, the more bubble gum-like > crunchy > paste-like.

[0073] As shown in Table 2 below, according to one embodiment, when making bagels, compared with Comparative Examples 1 and 2 in which less amount of broth was used, Examples 1 and 2 using broth had lower G values, and bagels that easily dissolved in the mouth were produced.

[0074] Chewiness

[0075] Chewing property refers to the force (gf) required to chew solid food until it can be swallowed. The higher the C value, the more chewy > chewy > soft.

[0076] As can be seen from Table 2 below, according to one embodiment, when making bagels, compared with Comparative Examples 1 and 2 in which a small amount of soup seed is used, Examples 1 and 2 using soup seed have lower C values, thereby making it possible to produce bagels that are chewy but not difficult to chew, and therefore can be easily chewed.

[0077] Table 2

[0078]

[0079] From the results, it can be seen that according to one embodiment, the hardness tends to increase according to the amount of soup used. It can be seen that the use of soup has an impact on the taste of bagels. In the comparison between Example 1 and Example 2, the more the amount of soup, the less hard the bagel tastes.

[0080] In the comparison of the gumminess and chewiness of Example 1 and Example 2, when judging the change in physical properties of the product when chewed in the mouth, the G and C values ​​of Example 2 are smaller, so it can be judged that it takes less force and is easier to swallow. Through the physical property analysis data, the effect of the soup seed and the optimal amount of the soup seed content can be confirmed. It can be seen that the use of the soup seed makes it soft and has less resistance when chewed in the mouth, and it is easy to dissolve in the mouth, and it is easy to swallow when the product is eaten.

[0081] Evaluation 2: Evaluation of bagel taste preference

[0082] A taste preference test was conducted on 25 subjects on the bagels prepared in Examples 1 and 2, Comparative Examples 1 and 2, and Reference Example 1. The results are shown in Table 3.

[0083] Table 3

[0084] Preference (name) content Example 1 6 A chewy yet firm texture Example 2 10 Soft and chewy texture Comparative Example 1 1 Chewy and clumpy texture Comparative Example 2 3 Slightly lumpy or chewy texture Reference Example 1 5 Not chewy and chewy, but the crust is a bit chewy

[0085] As can be seen from Table 3, the bagels of Examples 1 and 2 prepared using broth according to one embodiment have a higher preference for being chewy but not too chewy than bagels prepared using broth in an amount of less than 15%.

[0086] Evaluation 3: Evaluation of water activity of bagels

[0087] The water activity of the bagels prepared in Examples 1 and 2, Comparative Examples 1 and 2, and Reference Example 1 was measured, and the results are shown in Table 4 below.

[0088] Water activity (aw) expresses the ratio of the water vapor pressure of a food to the water vapor pressure of pure water at a certain temperature.

[0089] Table 4

[0090] Water content (weight percentage) Water activity Example 1 35.02 0.92 Example 2 35.19 0.92 Comparative Example 1 34.45 0.91 Comparative Example 2 34.54 0.91 Reference Example 1 34.60 0.90

[0091] As shown in Table 4, according to one embodiment, the bagels of Examples 1 and 2 and Comparative Examples 1 and 2 made with soup seeds have higher water content and water activity. It can be seen that when soup seeds are used, the amount of water contained in the product will increase, so that a bagel with a moist texture can be formed, and aging during storage can be delayed.

[0092] Evaluation 4: Preference evaluation for oven differences when making bagels

[0093] A product preference test was conducted on 16 subjects to compare the bagels of Example 1 baked in an oven with a stone bottom plate and the bagels of Reference Example 1 baked in an oven with a stone bottom plate. The results are presented in Tables 5 and 6 below.

[0094] Table 5

[0095]

[0096] Table 6

[0097] Flavor and taste preference (name) content Example 1 12 Delicious and chewy Reference Example 1 4 The overall taste feels monotonous

[0098] It can be seen from Tables 5 and 6 that the preference for the appearance and color of the bagels of Example 1 baked in an oven with a stone bottom plate is higher than that of the bagels of Reference Example 1 baked in an oven with an iron bottom plate.

[0099] The preferred embodiments of the present invention are described above, but the present invention is not limited thereto and can be modified and implemented in various forms within the scope of the claims, detailed description of the invention and the drawings, and these also belong to the scope of the present invention.

[0100] Industrial Applicability

[0101] The present invention provides a method for producing bagels that are chewy, moist, and have an excellent taste and flavor, and have an excellent appearance and color, thereby being effectively used for producing bagels with excellent flavor.

Claims

1. A method for making bagels, It is characterized in that The bagel making method comprises the following steps: a kneading step of mixing bagel ingredients to form dough, wherein the bagel ingredients include tangzhong, flour, sugar, salt, butter, yeast and water; A resting step, after dividing the dough, letting the divided dough rest; A shaping step, forming the rested dough into a bagel shape; A fermentation step of fermenting the shaped dough; a blanching step of placing the fermented dough into boiling water for blanching; A baking step, placing the blanched dough into an oven for baking; as well as A cooling step is to cool the dough after baking. The soup comprises flour, sugar, salt and water.

2. The method for making bagels according to claim 1, It is characterized in that The soup is obtained by the following steps: Mixing the flour, the sugar, the salt and hot water at 90° C. to 100° C. to form Tangzhong dough; and The tangzhong dough is ripened at a temperature of 0° C. to 10° C. for 10 to 18 hours.

3. The method for making bagels according to claim 2, It is characterized in that The soup stock is mixed with the bagel raw material within 0 to 48 hours after the maturation.

4. The method for making bagels according to claim 1, It is characterized in that The soup comprises: 40 to 55 weight percent of the flour, 4 to 6 weight percent of the sugar, 0.2 to 1 weight percent of the salt and the remainder of the water.

5. The method for making bagels according to claim 1, It is characterized in that Relative to the total amount of the bagel raw materials, the soup stock is included in an amount of 5 weight percent to 40 weight percent.

6. The method for making bagels according to claim 1, It is characterized in that The bagel ingredients include: 5 to 40 weight percent of the soup base, 30 to 50 weight percent of the flour, 2.5 to 5.0 weight percent of the sugar, 0.5 to 1.5 weight percent of the salt, 1.5 to 5.0 weight percent of the butter, 0.5 to 1.5 weight percent of the yeast and the remaining amount of water.

7. The method for making bagels according to claim 1, It is characterized in that The bagel raw material also includes a improver or a combination thereof.

8. The method for making bagels according to claim 1, It is characterized in that In the fermentation step, the shaped dough is fermented in a fermentation chamber to a volume of 50 volume percent to 100 volume percent relative to the volume of the finished product. The fermentation chamber has a temperature of 25° C. to 35° C. and a relative humidity of 30% to 90%.

9. The method for making bagels according to claim 1, It is characterized in that The blanching step is a process of immersing the fermented dough in water at 90° C. to 100° C. for 20 seconds to 120 seconds and then taking it out.

10. The method for making bagels according to claim 1, It is characterized in that The bottom plate of the oven is an iron plate or a stone plate or a combination of an iron plate and a stone plate.

11. The method for making bagels according to claim 1, It is characterized in that The baking step is a process of baking in an oven at a temperature of 200° C. to 300° C. for 5 minutes to 15 minutes.

12. The method for making bagels according to claim 11, It is characterized in that The baking step is a process of baking in an oven with an upper heating temperature of 240° C. to 290° C. and a lower heating temperature of 210° C. to 240° C.

13. The method for making bagels according to claim 1, It is characterized in that The cooling is performed at a temperature of 20° C. to 35° C. for 5 to 60 minutes.

14. A bagel, It is characterized in that The bagel making method according to any one of claims 1 to 13 is used.

15. The bagel according to claim 14, It is characterized in that The water content of the bagel is 30 weight percent to 50 weight percent.

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