Method for manufacturing Crassal, dough for manufacturing Crassal, and Crassal manufactured using the same

Abstract

The present invention provides a method for manufacturing croissants, comprising the steps of: preparing a dry mixture by mixing a grain powder composition comprising brown rice flour and white pearl rice flour, sugar, salt, and milk; adding yeast, psyllium husk powder, and purified water to the dry mixture and stirring to prepare a dough mass; adding butter to the dough mass and stirring to prepare a dough; fermenting the dough for the first time; rolling out the dough that has been fermented for the first time, placing a butter sheet on the rolled-out dough, folding it three times, and resting it for the first time; folding the dough that has been rested for the first time three times and resting it for the second time; folding the dough that has been rested for the second time three times and resting it for the third time; shaping the dough that has been rested for the third time into a croissant shape and fermenting it for the second time; and baking the dough that has been fermented for the second time in an oven.

Description

Technology Field

[0001] The present invention relates to a confectionery manufacturing technology that implements a layered structure unique to croissants using rice flour as the main ingredient without using wheat flour, and in particular, to a method for manufacturing croissants that forms a stable multilayer structure without gluten by utilizing the difference in particle size and composition ratio between brown rice flour and white pearl rice flour and designing the location of use of fat separately. Background Technology

[0002] Croissant is a French word meaning crescent moon. As the name suggests, croissants are typically shaped like a crescent moon. Although it is widely known as a French bread, its origin is Hungary. After being introduced from Hungary to Austria in 1683, it was brought to France by Marie Antoinette (the queen of Louis XVI).

[0003] A croissant is a crescent-shaped bread made by shaping dough with flour and butter into layers, and the method of manufacturing this croissant consists of processes such as preparation of dough, thawing, fermentation, baking, and syrup application, as described in Korean Registered Patent Publication No. 10-1825136 (published on February 6, 2018).

[0004] This process is for manufacturing flour-based croissants, ensuring the extensibility and elasticity of the dough based on the formation of a gluten network, and forming layers by repeatedly folding butter based on this.

[0005] However, this method cannot be applied to gluten-free rice flour dough, or there are problems such as layer collapse and oil leakage. The problem to be solved

[0006] The objective of the present invention is to provide a dough composition capable of maintaining a layered structure even without gluten, a fat separation process suitable for rice dough, and a method for manufacturing Krasal that ensures structural stability so that layer collapse does not occur even with repeated folding.

[0007] The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0008] To achieve the above objective, the present invention

[0009] A step of preparing a dry mixture by mixing a grain powder composition comprising brown rice flour and white pearl rice flour, sugar, salt, and milk;

[0010] A step of preparing a dough mass by adding yeast, psyllium husk powder, and purified water to the above dry mixture and stirring;

[0011] A step of preparing dough by adding butter to the above dough mass and stirring;

[0012] A step of primary fermentation of the above dough;

[0013] Step of rolling out the dough after the first fermentation, placing a butter sheet on the rolled-out dough, folding it into three sections, and then resting it for the first time;

[0014] The step of folding the dough that has rested once into three sections and resting it a second time;

[0015] The step of folding the dough that has rested twice into three sections and resting it for the third time;

[0016] A step of shaping the dough that has rested for the third time into a croissant shape and performing a second fermentation; and

[0017] A method for manufacturing krasal is provided, comprising the step of baking the dough that has undergone secondary fermentation in an oven.

[0018] In addition, the above method for manufacturing krasal is,

[0019] A step of preparing a dry mixture by mixing a grain powder composition comprising brown rice flour and white pearl rice flour, sugar, salt, and milk, and stirring at a rotational speed of 50-150 rpm for 1-2 minutes;

[0020] A step of preparing a dough mass by adding yeast, psyllium husk powder, and purified water to the above dry mixture and stirring at a rotation speed of 50-150 rpm for 3-4 minutes;

[0021] A step of preparing dough by adding butter to the above dough mass and stirring at a rotational speed of 50-150 rpm for 1-2 minutes;

[0022] A step of primary fermenting the above dough for 40-50 minutes at a temperature of 25-27℃ and a relative humidity of 60-70%;

[0023] A step of rolling out the dough after the first fermentation, placing a butter sheet on the rolled-out dough, folding it into three sections, and then resting it for 20-30 minutes at a temperature of 3-5℃ for the first rest;

[0024] A step of folding the dough that has undergone the first rest into three sections and resting it a second time for 20-30 minutes at a temperature of 3-5℃;

[0025] A step of folding the dough that has undergone a second rest into three sections and resting it a third time for 20-30 minutes at a temperature of 3-5℃;

[0026] A step of shaping the dough that has rested for the third time into a croissant shape and performing a second fermentation for 50-60 minutes at a temperature of 27-29℃ and a relative humidity of 70-80%; and

[0027] Includes the step of baking the dough that has undergone a second fermentation in an oven.

[0028] In addition, the brown rice flour has an average particle size of 80-150 µm, and the white pearl rice flour has an average particle size of 40-90 µm.

[0029] In addition, the brown rice flour is characterized by having an average particle size of 95-120 µm, and the white pearl rice flour is characterized by having an average particle size of 40-75 µm.

[0030] In addition, the above method for manufacturing krasal is,

[0031] A step of preparing a dry mixture by mixing 1,000 g of a grain powder composition, comprising brown rice flour with an average particle size of 95-120 µm and Baekjinju rice flour with an average particle size of 40-75 µm mixed in a weight ratio of 8:2, 120 g of sugar, 18 g of salt, and 30 g of milk, and stirring for 1-2 minutes at a rotational speed of 50-150 rpm;

[0032] A step of preparing a dough mass by adding 6 g of yeast, 6 g of psyllium husk powder, and 620-650 g of purified water to the above dry mixture and stirring for 3-4 minutes at a rotation speed of 50-150 rpm;

[0033] A step of preparing dough by adding 80 g of butter to the above dough mass and stirring at a rotation speed of 50-150 rpm for 1-2 minutes;

[0034] A step of primary fermenting the above dough for 40-50 minutes at a temperature of 25-27℃ and a relative humidity of 60-70%;

[0035] A step of rolling out the dough after the first fermentation, placing a butter sheet prepared by rolling out 420 g of butter on the rolled-out dough, folding it into three sections, and then resting it for 20-30 minutes at a temperature of 3-5℃ for the first rest;

[0036] A step of folding the dough that has undergone the first rest into three sections and resting it a second time for 20-30 minutes at a temperature of 3-5℃;

[0037] A step of folding the dough that has undergone a second rest into three sections and resting it a third time for 20-30 minutes at a temperature of 3-5℃;

[0038] A step of shaping the dough that has rested for the third time into a croissant shape and performing a second fermentation for 50-60 minutes at a temperature of 27-29℃ and a relative humidity of 70-80%; and

[0039] Includes the step of baking the dough that has undergone a second fermentation in an oven.

[0040] In addition, the step of preparing the above dry mixture is,

[0041] 1,000 g of a grain powder composition obtained by mixing brown rice flour with an average particle size of 95-120 µm and Baekjinju rice flour with an average particle size of 40-75 µm in a weight ratio of 8:2, 150 g of a flavor enhancer, 120 g of sugar, 18 g of salt, and 30 g of milk are mixed, and the mixture is stirred for 1-2 minutes at a rotational speed of 50-150 rpm.

[0042] The above flavor enhancer is,

[0043] A step of preparing a first fermented product by mixing 38-42 parts by weight of the grain powder composition, 8-12 parts by weight of yellow oyster mushroom powder, 8-12 parts by weight of ground sweet persimmon, and 38-42 parts by weight of purified water, and fermenting for 8-10 hours at a temperature of 33-37℃ and a humidity of 55-65%; a step of preparing a second fermented product by mixing 38-42 parts by weight of the first fermented product, 8-12 parts by weight of the grain powder composition, 3-7 parts by weight of yellow oyster mushroom powder, 3-7 parts by weight of ground sweet persimmon, and 38-42 parts by weight of purified water, and fermenting for 11-13 hours at a temperature of 3-7℃ and a humidity of 75-85%; The method is characterized by being manufactured by performing the step of mixing 38-42 parts by weight of the second fermented product, 8-12 parts by weight of the grain powder composition, and 48-52 parts by weight of purified water, and fermenting for 15-17 hours at a temperature of 23-27℃ and a humidity of 55-65% to produce a third fermented product, which is a flavor enhancer.

[0044] In addition, the present invention

[0045] A krasal produced by the above manufacturing method is provided.

[0046] In addition, the present invention

[0047] A dough for making Krasal is provided, comprising a grain powder composition in which brown rice flour with an average particle size of 95-120 μm and white pearl rice flour with an average particle size of 40-75 μm are mixed in a weight ratio of 8:2, butter, sugar, salt, and milk.

[0048] In addition, the present invention

[0049] A grain powder composition comprising brown rice flour with an average particle size of 95-120 μm and white pearl rice flour with an average particle size of 40-75 μm mixed in a weight ratio of 8:2, butter, sugar, salt, and milk is provided. Effects of the invention

[0050] The method for manufacturing croissants according to the present invention provides an independent process specialized for rice dough that solves the problems of dough cracking and layer separation instability that occur when using a single rice flour by applying a composition of rice flour of different particle sizes rather than a single rice flour, implements a multi-layered structure unique to croissants even without gluten, secures layer stability through a functional separation design of fat, and enables a repetitive folding process without relying on a thickener. Specific details for implementing the invention

[0051] Various embodiments are described in more detail below. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are intended only to facilitate understanding of various embodiments. Accordingly, the technical concept is not limited by the specific embodiments disclosed, and it should be understood that it includes all equivalents or substitutions that fall within the spirit and scope of the invention.

[0052] Terms including ordinal numbers, such as first, second, first, second, etc., may be used to describe various components, but these components are not limited by the aforementioned terms. The aforementioned terms are used solely for the purpose of distinguishing one component from another.

[0053] In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. When a component is described as being "connected" or "connected" to another component, it should be understood that it may be directly connected to or connected to that other component, or that there may be other components in between. On the other hand, when a component is described as being "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between.

[0054] In this specification, 'Crassal' refers to a gluten-free bakery product made entirely of rice flour without using any wheat flour, while maintaining the multi-layered structure and crispy texture of a traditional croissant.

[0055] Furthermore, in describing the present invention, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the invention, such detailed description is abbreviated or omitted.

[0056] The present invention

[0057] A step of preparing a dry mixture by mixing a grain powder composition comprising brown rice flour and white pearl rice flour, sugar, salt, and milk;

[0058] A step of preparing a dough mass by adding yeast, psyllium husk powder, and purified water to the above dry mixture and stirring;

[0059] A step of preparing dough by adding butter to the above dough mass and stirring;

[0060] A step of primary fermentation of the above dough;

[0061] Step of rolling out the dough after the first fermentation, placing a butter sheet on the rolled-out dough, folding it into three sections, and then resting it for the first time;

[0062] The step of folding the dough that has rested once into three sections and resting it a second time;

[0063] The step of folding the dough that has rested twice into three sections and resting it for the third time;

[0064] A step of shaping the dough that has rested for the third time into a croissant shape and performing a second fermentation; and

[0065] A method for manufacturing krasal is provided, comprising the step of baking the dough that has undergone secondary fermentation in an oven.

[0066] Hereinafter, the method for manufacturing krasal according to the present invention will be described in detail step by step.

[0068] First, the method for manufacturing Krasal according to the present invention includes the step of preparing a dry mixture by mixing a grain powder composition, which is a mixture of brown rice flour and white pearl rice flour, sugar, salt, and milk.

[0069] In the above step, a dry mixture is prepared using a grain powder composition combining brown rice flour and white pearl rice flour, sugar, salt, and milk.

[0070] Brown rice flour is made by grinding unpolished brown rice as is. Because it contains both the bran and the germ, it is relatively rich in dietary fiber, B vitamins, minerals, and antioxidants. It has a nutty flavor and a slightly coarser texture than regular white rice flour, and it can moderate the rise in blood sugar and maintain a feeling of fullness for a longer period.

[0071] Baekjinju rice flour is made by grinding the 'Baekjinju' variety of rice. It is a low-amylose flour with a stickiness level between that of non-glutinous and glutinous rice, characterized by a soft yet bouncy texture in doughs and products. It does not harden even when cooled, making it suitable in powder form for creating a chewy yet soft texture in rice cakes, pancakes, fried dishes, Korean confectionery, and desserts.

[0072] It is preferable that the brown rice flour has an average particle size of 80-150 µm and the white pearl rice flour has an average particle size of 40-90 µm, and it is even more preferable that the brown rice flour has an average particle size of 95-120 µm and the white pearl rice flour has an average particle size of 40-75 µm.

[0073] By applying brown rice flour and Baekjinju rice flour having the aforementioned average particle size, problems such as dough cracking and layer separation instability that occur when using a single type of rice flour can be resolved. Mixing rice flours of different particle sizes induces the formation of fine pores within the dough, which has the effect of dispersing stress during lamination.

[0074] In addition, the above grain powder composition is prepared by mixing brown rice flour and white pearl rice flour in a weight ratio of 8:2.

[0075] In addition, the above step is preferably to prepare a dry mixture by mixing a grain powder composition of brown rice flour and white pearl rice flour, sugar, salt, and milk, and stirring for 1-2 minutes at a rotational speed of 50-150 rpm, and more preferably to prepare a dry mixture by mixing 1,000 g of a grain powder composition of brown rice flour with an average particle size of 95-120 µm and white pearl rice flour with an average particle size of 40-75 µm mixed in a weight ratio of 8:2, 120 g of sugar, 18 g of salt, and 30 g of milk, and stirring for 1-2 minutes at a rotational speed of 50-150 rpm.

[0076] By preparing and applying a dry mixture with the above process conditions and composition, a dough can be stably formed.

[0078] Next, the method for manufacturing krasal according to the present invention includes the step of adding yeast, psyllium husk powder, and purified water to the dry mixture and stirring to produce a dough mass.

[0079] In the above step, purified water, yeast, and psyllium husk powder are added to the mixed dry mixture to form a dough mass.

[0080] Purified water and yeast are added to the above dry mixture and mixed at a low speed, but high-speed kneading corresponding to the gluten formation stage is not performed. After the dough forms a single mass, butter is added at the end and mixed further.

[0081] In the above step, gluten formation is not induced, and the dough is mixed only to the minimum level where it is smoothly connected. The dough fat is designed to serve as a lubricant and fine disperser rather than for structural formation.

[0082] The above step is preferably prepared by adding yeast, psyllium husk powder, and purified water to the dry mixture and stirring for 3-4 minutes at a rotational speed of 50-150 rpm to prepare a dough mass, and it is more preferable to prepare a dough mass by adding 6 g of yeast, 6 g of psyllium husk powder, and 620-650 g of purified water to the dry mixture and stirring for 3-4 minutes at a rotational speed of 50-150 rpm. By preparing the dough mass by stirring at a low speed, gluten formation is not induced.

[0083] It is desirable to maintain the internal temperature of the above dough mass at 22-24℃. This is to suppress the leakage of fat from the rice flour-based dough and to increase the success rate of the subsequent lamination process (three-fold).

[0085] Next, the method for manufacturing krasal according to the present invention includes the step of adding butter to the dough mass and stirring to produce dough.

[0086] In the above step, butter is added to the dough mass and stirred to prepare the dough.

[0087] The above step is preferably to prepare the dough by adding butter to the dough mass and stirring at a rotational speed of 50-150 rpm for 1-2 minutes, and more preferably to prepare the dough by adding 80 g of butter to the dough mass and stirring at a rotational speed of 50-150 rpm for 1-2 minutes.

[0089] Next, the method for manufacturing krasal according to the present invention includes the step of first fermenting the dough.

[0090] In the above step, the formed dough is first fermented.

[0091] The above first fermentation is preferably performed on the dough at a temperature of 25-27°C and a relative humidity of 60-70% for 40-50 minutes, and more preferably at a temperature of 26°C and a relative humidity of 60-70% for 40-50 minutes. In the present invention, by limiting fermentation to minimize the growth of air bubbles within the dough, the collapse of the butter layer is prevented during subsequent layer formation.

[0093] Next, the method for manufacturing crassal according to the present invention includes the step of rolling out a dough that has undergone first fermentation, placing a butter sheet on the rolled-out dough, folding it into three sections, and then resting it for the first time.

[0094] In the above step, the first-fermented dough and butter sheet are packaged and rested for the first time.

[0095] The present invention enables the stable formation of a multi-layered structure even in rice dough by designing the oil to clearly separate its function for dough making and layer formation.

[0096] The above step is preferably to roll out the fermented dough, place a butter sheet on the rolled dough, fold it into three sections, and then rest for 20-30 minutes at a temperature of 3-5°C, and it is even more preferable to roll out the fermented dough, place a butter sheet made by rolling out 420 g of butter on the rolled dough, fold it into three sections, and then rest for 20-30 minutes at a temperature of 3-5°C.

[0098] Next, the method for manufacturing krasal according to the present invention includes the steps of folding a dough that has been rested once into three sections and resting it a second time, and folding the dough that has been rested twice into three sections and resting it a third time.

[0099] In the above step, the resting process is repeated using the dough that has been rested once, up to three times.

[0100] The above resting process induces the rearrangement of moisture and stress relief within the rice dough, allowing it to maintain a layer structure of 27 layers or more without gluten.

[0101] The above step may be repeated by performing the first rest period at the same temperature and time.

[0103] Next, the method for manufacturing croissants according to the present invention includes the step of forming a dough that has been rested for the third time into a croissant shape and fermenting it for the second time.

[0104] In the above step, the dough that has completed the third resting is shaped and fermented a second time.

[0105] The above molding may be set to a thickness of 3.5-4.0 mm and a weight of 90-95 g, and molded into a croissant shape.

[0106] The above secondary fermentation is preferably carried out for 50-60 minutes at a temperature of 27-29℃ and a relative humidity of 70-80%, and is more preferably carried out for 50-60 minutes at a temperature of 29℃ and a relative humidity of 75%.

[0108] Next, the method for manufacturing krasal according to the present invention includes the step of baking the dough that has undergone secondary fermentation in an oven.

[0109] In the above step, the dough that has undergone secondary fermentation is baked in an oven to produce krasal.

[0110] The above baking step can be performed for 18-20 minutes in an oven set to an upper temperature of 190°C and a lower temperature of 175°C. High-temperature, short-time baking controls moisture evaporation and maximizes layer separation.

[0112] In addition, the step of preparing the above dry mixture is,

[0113] It is preferable to mix 1,000 g of a grain powder composition in which brown rice flour with an average particle size of 95-120 µm and white pearl rice flour with an average particle size of 40-75 µm are mixed in a weight ratio of 8:2, 150 g of a flavor enhancer, 120 g of sugar, 18 g of salt, and 30 g of milk, and to stir for 1-2 minutes at a rotation speed of 50-150 rpm.

[0114] The above flavor enhancer is,

[0115] A step of preparing a first fermented product by mixing 38-42 parts by weight of the grain powder composition, 8-12 parts by weight of yellow oyster mushroom powder, 8-12 parts by weight of ground sweet persimmon, and 38-42 parts by weight of purified water, and fermenting for 8-10 hours at a temperature of 33-37℃ and a humidity of 55-65%; a step of preparing a second fermented product by mixing 38-42 parts by weight of the first fermented product, 8-12 parts by weight of the grain powder composition, 3-7 parts by weight of yellow oyster mushroom powder, 3-7 parts by weight of ground sweet persimmon, and 38-42 parts by weight of purified water, and fermenting for 11-13 hours at a temperature of 3-7℃ and a humidity of 75-85%; The method is applied by performing the step of mixing 38-42 parts by weight of the second fermented product, 8-12 parts by weight of the grain powder composition, and 48-52 parts by weight of purified water, and fermenting for 15-17 hours at a temperature of 23-27℃ and a humidity of 55-65% to produce a third fermented product, which is a flavor enhancer.

[0116] The above flavor enhancer is a type of sourdough starter produced by repeatedly fermenting yellow oyster mushroom powder and crushed sweet persimmons, and the above flavor enhancer can be applied to krasal dough to enhance flavor and further improve texture.

[0118] In addition, the present invention

[0119] A krasal produced by the above manufacturing method is provided.

[0120] In addition, the present invention

[0121] A dough for making Krasal is provided, comprising a grain powder composition in which brown rice flour with an average particle size of 95-120 μm and white pearl rice flour with an average particle size of 40-75 μm are mixed in a weight ratio of 8:2, butter, sugar, salt, and milk.

[0122] In addition, the present invention

[0123] A grain powder composition comprising brown rice flour with an average particle size of 95-120 μm and white pearl rice flour with an average particle size of 40-75 μm mixed in a weight ratio of 8:2, butter, sugar, salt, and milk is provided.

[0125] The present invention will be explained in more detail below by the following examples.

[0126] However, the following examples are merely illustrative of the content of the invention, and the scope of the invention is not limited by the examples and experimental examples.

[0127] <Example 1> Preparation of Crassal-1

[0128] A dry mixture was prepared by mixing 1,000 g of a grain powder composition in which brown rice flour with an average particle size of 100-120 µm and Baekjinju rice flour with an average particle size of 50-60 µm were mixed in a weight ratio of 8:2, 120 g of sugar, 18 g of salt, and 30 g of milk, and stirring for 1.5 minutes at a rotational speed of 100 rpm.

[0129] 6 g of yeast, 6 g of psyllium husk powder, and 635 g of purified water were added to the above dry mixture, and a dough mass was prepared by stirring at a rotational speed of 100 rpm for 3.5 minutes.

[0130] 80 g of butter was added to the above dough mass, and the dough was prepared by stirring at a rotation speed of 100 rpm for 1.5 minutes.

[0131] The above dough was first fermented for 45 minutes at a temperature of 26℃ and a relative humidity of 65%.

[0132] The dough that had undergone the first fermentation was rolled out, a butter sheet made by rolling out 420 g of butter was placed on the rolled-out dough, and after folding it three times, it was rested for 25 minutes at 4°C for the first resting period, the dough that had rested for the first time was folded three times and rested for 25 minutes at 4°C for the second resting period, the dough that had rested for the second time was folded three times and rested for 25 minutes at 4°C for the third resting period.

[0133] The dough that had been rested for the third time was shaped into a croissant and fermented for 55 minutes at a temperature of 28℃ and a relative humidity of 75%.

[0134] Krasal was prepared by baking the dough that had undergone a second fermentation in an oven.

[0135] <Example 2> Preparation of Crassal-2

[0136] Krasal was prepared by performing the same procedure as in Example 1, except that 150 g of flavor enhancer was added when preparing the dry mixture in Example 1.

[0137] <Comparative Example 1>

[0138] Krasal was prepared by performing the same procedure as in Example 1, except that general brown rice flour was used instead of a grain powder composition when preparing the dry mixture in Example 1.

[0139] <Experimental Example 1> Sensory Evaluation

[0140] Sensory evaluation was performed on the krasal prepared in Examples 1-2 and Comparative Example 1 above. The sensory evaluation was conducted on 36 trained panelists to assess the appearance, texture, taste, aroma, and overall preference of the bread. The evaluation criteria were set as 1 (very poor), 3 (poor), 5 (average), 7 (good), and 9 (very good). All samples used for the sensory evaluation were prepared at room temperature. Each panelist placed 20 g of a sample into their mouth, chewed it for 20 seconds to evenly stimulate the oral epithelium, and then spat it out. After each sample evaluation, the mouth was rinsed with water, and the next sample was evaluated after 10 minutes had elapsed. The evaluation results were presented as the average value, calculated by aggregating the scores from the 36 panelists and rounding to the second decimal place. The results are shown in Table 1 below.

[0141] appearance Texture taste incense Overall preference Example 1 7.6 7.7 7.6 7.5 7.6 Example 2 7.7 7.9 8.0 8.0 7.9 Comparative Example 1 6.7 6.3 7.0 6.8 6.7

[0142] As shown in Table 1 above, it was confirmed that the krasal according to the present invention has excellent palatability.

Claims

Claim 1 A step of preparing a dry mixture by mixing 1,000 g of a grain powder composition (mixing brown rice flour with an average particle size of 95-120 µm and Baekjinju rice flour with an average particle size of 40-75 µm in a weight ratio of 8:2), 150 g of a flavor enhancer, 120 g of sugar, 18 g of salt, and 30 g of milk, and stirring for 1-2 minutes at a rotational speed of 50-150 rpm; a step of preparing a dough mass by adding 6 g of yeast, 6 g of psyllium husk powder, and 620-650 g of purified water to the dry mixture and stirring for 3-4 minutes at a rotational speed of 50-150 rpm; a step of preparing a dough by adding 80 g of butter to the dough mass and stirring for 1-2 minutes at a rotational speed of 50-150 rpm; and a step of preparing the dough at a temperature of 25-27℃ and a relative humidity of 60-70% A step of primary fermentation for 40-50 minutes; a step of rolling out the primary fermented dough, placing a butter sheet made by rolling out 420 g of butter on the rolled-out dough, folding it into three sections, and primary resting for 20-30 minutes at a temperature of 3-5℃; a step of folding the primary rested dough into three sections and secondary resting for 20-30 minutes at a temperature of 3-5℃; a step of folding the secondary rested dough into three sections and secondary resting for 20-30 minutes at a temperature of 3-5℃; a step of shaping the tertiary rested dough into a croissant shape and secondary fermentation for 50-60 minutes at a temperature of 27-29℃ and 70-80% relative humidity; and a step of baking the dough that has undergone secondary fermentation in an oven; wherein the flavor enhancer comprises a step of preparing a first fermented product by mixing 38-42 parts by weight of the grain powder composition, 8-12 parts by weight of yellow oyster mushroom powder, 8-12 parts by weight of ground sweet persimmon, and 38-42 parts by weight of purified water, and fermenting for 8-10 hours at a temperature of 33-37℃ and a humidity of 55-65%;A method for manufacturing Krasal, characterized by performing the following steps: mixing 38-42 parts by weight of the first fermented product, 8-12 parts by weight of the grain powder composition, 3-7 parts by weight of yellow oyster mushroom powder, 3-7 parts by weight of crushed sweet persimmon, and 38-42 parts by weight of purified water, and fermenting for 11-13 hours at a temperature of 3-7℃ and a humidity of 75-85% to produce a second fermented product; and mixing 38-42 parts by weight of the second fermented product, 8-12 parts by weight of the grain powder composition, and 48-52 parts by weight of purified water, and fermenting for 15-17 hours at a temperature of 23-27℃ and a humidity of 55-65% to produce a third fermented product, which is a flavor enhancer. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 delete