Preparation method of shellfish and shellfish prepared by same

Abstract

The present invention provides a method for manufacturing shellfish and shellfish formed by the method, the method comprising: a kneading step of mixing shellfish raw materials comprising a soup material, flour, sugar, salt, a flavoring material, 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: the baked dough is cooled, and the soup comprises 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 doughnut-shaped bread made from a mixture of flour, yeast, water, and salt. They became famous with the arrival of Jewish immigrants to the eastern United States. Unlike similar doughnuts, bagels are not fried and use less sugar and fat than regular bread. They are easy to digest and have a light taste, pairing well with anything from meat and cheese to butter, jam, salad, and smoked salmon.

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

[0004] However, conventional bagels quickly age, and if not eaten quickly after baking, they lose their original texture, making them difficult to preserve for a long time. Furthermore, the baking conditions of the outer and inner sides of conventional bagels cannot be properly adjusted, making it difficult to achieve a chewy texture. Summary of the Invention

[0005] One embodiment of the present invention provides a method for making bagels, wherein the bagels are chewy, moist, and have an excellent taste and flavor, and the bagels have 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 includes the following steps: a kneading step, mixing bagel ingredients including tangzhong, flour, sugar, salt, shangweizhong, butter, yeast and water to form dough; 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. 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 base can 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 base may be included in an amount of 15 to 40 weight percent relative to the total amount of the bagel raw materials.

[0012] The flavoring seeds may include flour, whole wheat flour, yeast, lactic acid bacteria and water.

[0013] The yeast included in the above-mentioned flavor can specifically be Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP).

[0014] The lactic acid bacteria included in the above-mentioned flavor can specifically be a mixture of any one or more selected from the group consisting of Levilactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Latilactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP), Fructilactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) and Lactobacillus plantarum SPC-SNU 72-1 (KCTC13314BP), and more specifically a combination thereof.

[0015] The flavor may include: 35 to 45 weight percent of the flour, 1.5 to 3 weight percent of the whole wheat flour, 0.05 to 0.2 weight percent of the yeast, 0.01 to 0.1 weight percent of the lactic acid bacteria, and the remainder of the water.

[0016] The Shangweizhong can be made by the following steps: mixing flour, whole wheat flour, yeast, lactic acid bacteria and water to form a Shangweizhong dough; fermenting the Shangweizhong dough at a temperature of 25°C to 29°C for 4 to 8 hours; cooling the fermented Shangweizhong dough; and ripening the cooled Shangweizhong dough at a temperature of 6°C to 10°C for 12 to 16 hours.

[0017] The above-mentioned flavor seed was controlled to have a pH of 3.8±0.1 and an acidity (%) of 0.9±0.15.

[0018] The bagel ingredients may include: 15 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 3.5 weight percent of the flavor base, 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.

[0019] The bagel raw material may further include processed grains, improvers, or a combination thereof.

[0020] 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, wherein the fermentation chamber has a temperature of 25° C. to 35° C. and a relative humidity of 30% to 90%.

[0021] 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.

[0022] 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.

[0023] The baking step may be a process of baking in an oven at a temperature of 200° C. to 300° C. for 5 to 15 minutes.

[0024] 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 230° C.

[0025] The cooling may be performed at a temperature of 20° C. to 35° C. for 5 to 60 minutes.

[0026] In another embodiment, the present invention provides a bagel formed by the bagel making method.

[0027] The water content of the bagel may be 30 weight percent to 50 weight percent.

[0028] 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 their commercial value. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] 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 is the lower surface of the bagel, Figure 1 The C in the figure is the cut surface of the bagel. DETAILED DESCRIPTION

[0030] The following will describe in detail various embodiments of the present invention so that those skilled in the art can easily implement the present invention. However, various embodiments can be embodied in various forms and are not limited to the embodiments described herein.

[0031] A bagel production method according to one embodiment of the present invention includes: a kneading step of mixing bagel ingredients including tangzhong, flour, sugar, salt, shangweizhong, butter, yeast, and water to form a dough; a resting step of dividing the dough and resting the divided dough; a shaping step of shaping the rested dough into bagel shapes; a fermentation step of fermenting the shaped dough; a blanching step of blanching the fermented dough in boiling water; a baking step of baking the blanched dough in an oven; and a cooling step of cooling the baked dough. The bagels produced by this method are chewy, moist, and have an excellent texture and flavor. Furthermore, the bagels have an excellent appearance and color, thus having a high commercial value.

[0032] First is the kneading step, which is a step of forming dough by mixing bagel ingredients.

[0033] Bagel ingredients include tangzhong, flour, sugar, salt, shangweizhong, butter, yeast and water.

[0034] Among bagel ingredients, soup stock includes flour, sugar, salt and water.

[0035] Specifically, Tangzhong can be obtained by mixing flour, sugar, salt and hot water to form Tangzhong dough and ripening the formed Tangzhong dough.

[0036] 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. The salt may be sun-dried 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.

[0037] The aging process can be performed at a temperature of 0°C to 10°C (e.g., 2°C to 8°C) for 10 to 18 hours (e.g., 12 to 14 hours). When the tangzhong dough is aged within this temperature and time range, tangzhong with excellent stickiness can be obtained. Using this tangzhong dough as a bagel base can also result in a chewy, moist, and excellent texture and flavorful bagel.

[0038] After ripening, the tangzhong is mixed with the bagel base within 0 to 48 hours (e.g., 1 to 30 hours) and can be used to make bagels. When used within the above time range after ripening, a sticky and firm tangzhong is obtained. Using this tangzhong as a bagel base can also produce chewy, moist, and excellent bagels with a good flavor.

[0039] When making the tangzhong, 40 to 55 weight percent of flour, 4 to 6 weight percent of sugar, 0.2 to 1 weight percent of salt, and the remainder of water can be mixed to obtain a tangzhong having the above 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 remainder of water can be mixed. When the tangzhong is prepared within the above composition range, a sticky and firm tangzhong can be obtained, and when used as a bagel base, a chewy, moist, and excellent texture and flavor can be obtained.

[0040] The broth can be included in an amount of 15 to 40 weight percent (e.g., 20 to 38 weight percent) relative to the total amount of the bagel base. Including the broth within this range provides a sticky and firm broth, and using it as a bagel base allows for a chewy bagel with a moist and excellent texture and flavor.

[0041] In the bagel ingredients, the flour may be high-gluten flour, medium-gluten flour, low-gluten flour or a combination thereof, but is not limited thereto. In the bagel ingredients, the salt may be sun-dried salt, but is not limited thereto.

[0042] Bagel ingredients may include flour, whole wheat flour, yeast, lactic acid bacteria and water.

[0043] The yeast included in the above-mentioned flavor can specifically be Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP).

[0044] The lactic acid bacteria included in the above-mentioned flavor can specifically be a mixture of any one or more selected from the group consisting of Levilactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Latilactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP), Fructilactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) and Lactobacillus plantarum SPC-SNU 72-1 (KCTC13314BP), and more specifically a combination thereof.

[0045] Specifically, the flavor may include 35 to 45 weight percent of flour, 1.5 to 3 weight percent of whole wheat flour, 0.05 to 0.2 weight percent of yeast, 0.01 to 0.1 weight percent of lactic acid bacteria, and the remainder of water.

[0046] Shangweizhong can be made by the following steps: mixing flour, whole wheat flour, yeast, lactic acid bacteria and water to form Shangweizhong dough; fermenting the Shangweizhong dough at a temperature of 25°C to 29°C for 4 to 8 hours; cooling the fermented Shangweizhong dough; and ripening the cooled Shangweizhong dough at a temperature of 6°C to 10°C for 12 to 16 hours.

[0047] The bagel ingredients may include: 15 to 40 weight percent of soup base, 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 3.5 weight percent of flavored soup base, 1.5 to 5 weight percent of butter, 0.5 to 1.5 weight percent of yeast, and the remainder of water. For example, the bagel may include 15 to 40 weight percent of tangzhong, 30 to 45 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 3.5 weight percent of shangweizhong, 1.5 to 5 weight percent of butter, 0.5 to 1.5 weight percent of yeast, and the remainder of water. More specifically, the bagel may include 20 to 38 weight percent of tangzhong, 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 3.0 weight percent of shangweizhong, 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 texture and flavor can be obtained.

[0048] The bagel base may further include processed grains, improvers, or a combination thereof.

[0049] The processed cereal product may be a hardness regulator, and may include 0.01 to 0.2 weight percent (eg, 0.05 to 0.14 weight percent) of the processed cereal product relative to the total amount of the bagel raw materials.

[0050] 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.

[0051] In the second step, i.e., the resting step, after the dough is divided, the divided dough is left to rest so that the divided dough can recover. For example, the resting step may be performed for 10 to 50 minutes, or 20 to 40 minutes.

[0052] 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.

[0053] The fourth step is the fermentation step, which involves fermenting the formed dough. The dough can be fermented in a fermentation chamber to a volume ratio of 50% to 100% (e.g., 60% to 95%) relative to the volume of the finished product. In this case, the temperature in the fermentation chamber can be 25°C to 35°C (e.g., 26°C to 32°C), and the relative humidity can be 30% to 90% (e.g., 35% to 85%). When fermented within these conditions, a chewy, moist, and excellent bagel texture and flavor can be obtained.

[0054] The fifth step is the blanching step, which is the process of putting the fermented dough into boiling water and blanching it.

[0055] Blanching the bread in boiling water kills the yeast on the surface and activates the yeast enzymes within. This results in a smooth, dense surface during baking, and the pores within the bread become denser, creating a characteristic chewy texture. Bagels, due to their low water content and low-mix nature, experience rapid starch aging. Blanching slows this aging process and improves shelf life.

[0056] Specifically, the blanching step may involve immersing the fermented dough in water at 90°C to 100°C (e.g., 92°C to 99°C) for 20 to 120 seconds (e.g., 30 to 90 seconds) and then removing the dough. When blanching is performed within this range, a chewy bagel with a moist and excellent texture and flavor can be obtained.

[0057] The sixth step is the baking step, which is the step of baking the blanched dough in an oven.

[0058] The bottom plate of the oven can be made of iron, stone or a combination thereof. For example, an oven with a stone bottom plate can be used. When baked in an oven with a stone bottom plate, a bagel that is chewy, moist, has an excellent texture, a good flavor, and an excellent appearance and color can be obtained.

[0059] The baking process may be performed in an oven at a temperature of 200° C. to 300° C. for 5 to 15 minutes (e.g., 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 230° C. for lower heat.

[0060] 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.

[0061] The seventh step is the cooling step, which is a step of cooling the baked dough.

[0062] Cooling can 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 this range, a chewy bagel having a moist and excellent texture and excellent flavor can be obtained.

[0063] The bagels formed by the production method are chewy, moist, and have an excellent texture and flavor. In addition, they are also excellent in appearance and color, and thus have high commercial value.

[0064] The water content of the prepared bagels 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.

[0065] Specific embodiments of the present invention are disclosed below. It should be noted that the following embodiments are intended only to illustrate or explain the present invention and are not intended to limit the present invention to these embodiments. Furthermore, since those skilled in the art can fully infer the undisclosed details using technical methods, their description is omitted.

[0066] Examples 1 and 2 and Comparative Examples 1 and 2

[0067] Tangzhong was prepared by mixing 47.39 weight percent of flour, 4.74 weight percent of refined sugar, 0.47 weight percent of sun-dried salt, and 47.4 weight percent of hot water at 100°C to form a tangzhong dough, which was then aged at 0°C for 12 hours.

[0068] Bagel dough was prepared by mixing the prepared tangzhong (soup glutinous rice flour), flour, all-purpose flour, refined sugar, natural salt, shangweizhong (SPC), butter, low-sugar yeast, processed grains, baking improver (Lesaffre), and water according to the composition in Table 1. The tangzhong was used within 36 hours of maturation. The resulting dough was divided and shaped into bagel shapes. It was then fermented in a fermentation room at 28°C and 80% relative humidity to a volume ratio of 90% of the finished product. The fermented dough was blanched by immersing it in 100°C boiling water for 80 seconds and then baking it in a stone-bottom oven (285°C top and 225°C bottom). The baked dough was then cooled at 25°C for 30 minutes to form the bagels.

[0069] And, the bagel photo made according to Example 1 is presented on Figure 1 middle.

[0070] Table 1 (Unit: weight percentage)

[0071]

[0072] Reference Example 1

[0073] 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.

[0074] Evaluation 1: Physical evaluation of bagels

[0075] 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.

[0076] The measurement was performed using Ametck LLOYD TA1, and the test conditions were: Sample height 20 mm, Compression 50%.

[0077] Hardness

[0078] Hardness is the force required to achieve a desired deformation, indicating the force (gf) required to compress the product between the molars. H1 and H2 are objectively measured values ​​related to the properties exhibited during single and double chewing, respectively, using simplified chewing movements. The higher the H1 and H2 values, the more rigid the product, the harder it is, and the softer it is.

[0079] As shown in Table 2 below, according to one embodiment, when making bagels, in the case of Examples 1 and 2 using broth, the H1 and H2 values ​​are lower, compared with Comparative Example 1 not using broth and Comparative Example 2 not using savory broth, thereby producing bagels with a soft texture.

[0080] Springiness

[0081] Elasticity refers to the property of a deformed sample to return to its original state after the force is removed. Elasticity, also known as elasticity, describes how a sample returns to its original state over time after a force is applied and then removed. Elasticity has no units; higher S values ​​indicate elasticity > rubbery > inelastic or soft properties.

[0082] As can be seen from Table 2 below, according to one embodiment, when making bagels, compared with Comparative Example 1 which does not use tangzhong and Comparative Example 2 which does not use Shangweizhong, Examples 1 and 2 which use tangzhong have lower S values, resulting in smaller restoring force and softer bagels. Therefore, less force is required when chewing, and chewy bagels can be made.

[0083] Gumminess

[0084] Viscosity indicates the force (gf) required to chew a semisolid food until it can be swallowed. The higher the gf, the more chewy the food becomes, in order: bubble gum-like, crunchy, and pasty.

[0085] As shown in Table 2 below, according to one embodiment, when making bagels, compared with Comparative Example 1 which does not use broth and Comparative Example 2 which does not use flavored broth, Examples 1 and 2 which use broth have lower G values, and bagels that dissolve easily in the mouth are produced.

[0086] Chewiness

[0087] Chewing properties indicate the force (gf) required to chew solid food until it is swallowable. Higher C values ​​indicate tougher to chewier, chewier, and softer.

[0088] As shown in Table 2 below, according to one embodiment, when making bagels, compared with Comparative Example 1 which does not use tangzhong and Comparative Example 2 which does not use Shangweizhong, Examples 1 and 2 which use tangzhong 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.

[0089] Table 2

[0090]

[0091] The results show that, according to one embodiment, all examples, except Comparative Example 1, which did not use broth, exhibited similar hardness. This suggests that the use of broth affects the texture of the bagel. In a comparison between Example 1 and Example 2, the greater the amount of broth, the less hard the bagel.

[0092] Furthermore, it can be seen that only the product without Shangweizhong (Comparative Example 2) has a high Springness value, indicating that the product without Shangweizhong has greater springiness (toughness). In comparing the gumminess and chewiness of Examples 1 and 2, when evaluating the changes in physical properties that occur when the product is chewed, Example 2 has lower G and C values, indicating that it requires less effort and is easier to swallow. This physical property analysis data confirms the effects of Tangzhong and Shangweizhong, as well as the optimal Tangzhong content. This indicates that using Tangzhong and Shangweizhong results in a softer product with less resistance when chewed, dissolving easily in the mouth and making it easier to swallow.

[0093] Evaluation 2: Bagel taste preference evaluation

[0094] A texture preference test was conducted on 25 subjects for the bagels prepared in Examples 1 and 2, Comparative Examples 1 and 2, and Reference Example 1. The results are shown in Table 3.

[0095] Table 3

[0096]

[0097] As shown in Table 3, the bagels of Examples 1 and 2 prepared using tangzhong according to one embodiment had a higher preference for a chewy texture than the bagels of Comparative Example 1 without tangzhong and Comparative Example 2 without shangweizhong.

[0098] Evaluation 3: Evaluation of the water activity of bagels

[0099] 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.

[0100] Water activity (aw) represents the ratio of the water vapor pressure of a food to the water vapor pressure of pure water at a certain temperature.

[0101] Table 4

[0102]

[0103] As shown in Table 4, the bagels prepared in Examples 1 and 2 using tangzhong according to one embodiment have slightly higher water content and water activity than those in Comparative Example 1, which does not use tangzhong. This indicates that using tangzhong increases the bound water content of the product, thereby delaying aging during storage.

[0104] Furthermore, a comparison of Example 2 and Comparative Example 2 reveals the relationship between the added flavoring and the product's moisture content. Comparative Example 2, which lacks the added flavoring, shows a higher moisture content but lower water activity. This suggests that the added flavoring results in a higher bound water content, resulting in stronger moisture retention, which helps maintain softness and delays aging.

[0105] Evaluation 4: Preference for oven differences when making bagels

[0106] A product preference test was conducted on 16 subjects to compare the bagels of Example 1 baked in an oven with a stone bottom and the bagels of Reference Example 1 baked in an oven with a stone bottom. The results are presented in Tables 5 and 6 below.

[0107] Table 5

[0108]

[0109] Table 6

[0110]

[0111] As can be seen from Tables 5 and 6, 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.

[0112] The preferred embodiments of the present invention have been 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 drawings, and these also fall within the scope of the present invention.

[0113] Industrial applicability

[0114] The present invention provides a method for producing bagels that are chewy, moist, and have an excellent texture 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, characterized in that: The bagel production method comprises the following steps: The kneading step involves mixing the bagel ingredients, including tangzhong, flour, sugar, salt, shangweizhong, butter, yeast, and water, to form a dough; a resting step, after dividing the dough, allowing the divided dough to rest; a shaping step of shaping 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 of placing the blanched dough into an oven and 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, wherein: 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 matured at a temperature of 0° C. to 10° C. for 10 to 18 hours.

3. The method for making bagels according to claim 2, wherein: The soup base 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, wherein: 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, wherein: The soup base is included in an amount of 15 to 40 weight percent relative to the total amount of the bagel raw materials.

6. The method for making bagels according to claim 1, wherein: The flavoring ingredients include flour, whole wheat flour, yeast, lactic acid bacteria and water.

7. The method for making bagels according to claim 6, wherein: The flavored seeds include: 35 to 45 weight percent of the flour, 1.5 to 3 weight percent of the whole wheat flour, 0.05 to 0.2 weight percent of the yeast, 0.01 to 0.1 weight percent of the lactic acid bacteria, and the remaining amount of water.

8. The method for making bagels according to claim 1, wherein: The above-mentioned flavor is prepared by the following steps: Mix flour, whole wheat flour, yeast, lactic acid bacteria and water to form the dough; Fermenting the dough at a temperature of 25° C. to 29° C. for 4 to 8 hours; Cooling the fermented dough; as well as The cooled Shangweizhong dough is ripened at a temperature of 6° C. to 10° C. for 12 to 16 hours.

9. The method for making bagels according to claim 1, wherein: The bagel ingredients include: 15 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 3.5 weight percent of the flavor base, 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.

10. The method for making bagels according to claim 1, wherein: The bagel raw material further comprises processed cereals, improvers or a combination thereof.

11. The method for making bagels according to claim 1, wherein: 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 room has a temperature of 25° C. to 35° C. and a relative humidity of 30% to 90%.

12. The method for making bagels according to claim 1, wherein: 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.

13. The method for making bagels according to claim 1, wherein: 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.

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

15. The method for making bagels according to claim 14, 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 230° C.

16. The method for making bagels according to claim 1, wherein: The cooling is performed at a temperature of 20° C. to 35° C. for 5 to 60 minutes.

17. A bagel, characterized in that: The bagel is formed by the bagel making method according to any one of claims 1 to 16.

18. The bagel according to claim 17, wherein The water content of the bagel is 30 weight percent to 50 weight percent.

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