Dough composition for manufacturing pastry salt bread, pastry salt bread, and method for manufacturing same

Abstract

The present invention relates to: a dough composition for manufacturing pastry salt bread, the dough composition containing salt and an edible oil; pastry salt bread using same; and a method for manufacturing same.

Description

Dough composition for manufacturing pastry salt bread, pastry salt bread and method for manufacturing the same

[0001] The present invention relates to a dough composition for producing pastry salt bread containing salt and edible oil, pastry salt bread using the same, and a method for producing the same.

[0002] Maintaining a soft, moist texture is a key factor in consumer choice for bread. However, over time, moisture content decreases, diminishing the soft, moist texture. Furthermore, aging occurs, in which starch particles, once gelatinized and hardened, revert to their original crystalline state. This causes the inconvenience of having to consume the bread quickly, and it also reduces its commercial value, making it unsellable, causing harm to both consumers and sellers.

[0003] In the bakery industry, consumer demand for fresh produce is only satisfied when freshly baked goods can be consumed within hours. To meet this demand, technologies for making bread using frozen dough have evolved. Frozen dough is dough that is frozen during the baking process, inhibiting yeast and enzyme activity and enabling long-term preservation. The dough is then thawed to allow the baking process to resume.

[0004] While this frozen dough method offers the advantage of providing fresh products to consumers, it also has the disadvantage of degrading product quality. Specifically, frozen dough suffers from the destruction of the gluten network structure due to ice crystal growth during freezing. This makes it difficult to produce bread of appropriate volume, accelerates bread staling, and results in an uneven surface structure. Therefore, a balanced mix of ingredients and proper process control are essential to prevent deterioration in bread quality.

[0005] To solve these problems, we attempted to reduce the increase in hardness over time by adjusting the mixing ratio and manufacturing method during bread manufacturing.

[0006] One example of the present invention provides a dough composition for producing a pastry salt bread, comprising a core portion containing edible oil therein and a dough surrounding the core portion, wherein the dough has a multi-layered layered structure.

[0007] Another example of the present invention provides a pastry salt bread comprising a core portion containing edible fat therein.

[0008] Another example of the present invention provides a method for producing a raw material composition, comprising the steps of adding edible oil to a dough to form a layered structure and adding edible oil into the dough in which the layered structure is formed.

[0009] Another example of the present invention provides a method for producing bread, comprising the step of fermenting the above-described raw material composition and the step of baking the fermented dough.

[0010] One example of the present invention is a core portion comprising a second edible oil therein; and

[0011] A dough composition for producing a pastry salt bread is provided, comprising a dough surrounding the core portion, the dough comprising wheat flour, sugar, salt and a first edible oil, and having a multi-layered layered structure.

[0012] Another example of the present invention comprises the steps of (1) preparing dough by mixing flour, sugar, salt and first edible oil;

[0013] (2) a step of forming a layer structure by additionally adding a first edible oil to the dough; and

[0014] (3) A method for producing a dough composition for pastry salt bread is provided, including a step of forming a core by injecting a second edible oil into the dough in which the layer structure is formed.

[0015] Another example of the present invention is a core portion comprising edible oil therein; and

[0016] A pastry salt bread comprising dough surrounding the core portion, wherein the salt bread provides a pastry salt bread having a multi-layered outer crust and a butter hole formed inside.

[0017] Another example of the present invention is a pastry salt bread made with the above raw material composition,

[0018] The above pastry salt bread includes a core portion containing edible fat therein and has a multi-layered structure.

[0019] Another example of the present invention is (1) a step of fermenting the above-mentioned raw material composition; and

[0020] (2) A method for manufacturing bread is provided, including a baking step after the fermentation.

[0021] The above bread is characterized by having a layered structure of the dough included, edible oil included within the dough, good fermentation and oven spring, little increase in hardness over time, and excellent crispiness, moisture, and overall satisfaction.

[0022]

[0023] Hereinafter, the present invention will be described in more detail.

[0024]

[0025] Pastry dough composition for making salt bread

[0026] One example of the present invention provides a dough composition for producing a pastry salt bread, comprising a core portion containing edible oil therein and a dough surrounding the core portion, wherein the dough has a multi-layered layered structure.

[0027] Specifically, the dough composition for manufacturing the pastry salt bread comprises a core portion containing a second edible fat therein; and a dough surrounding the core portion, wherein the dough may contain wheat flour, sugar, salt, and a first edible fat, and may have a multi-layered structure.

[0028] Figure 1 illustrates a raw material composition according to an example of the present invention. The raw material composition may be a dough containing edible oil in a core portion and having a laminated layer structure formed therein.

[0029] The dough composition according to the present invention may be a frozen dough composition obtained by rapidly freezing a molded dough, and the freezing temperature may be -30 to -40°C, specifically -33 to -37°C, for example -35°C. It is preferable to perform freezing for 30 minutes or more to completely delay the function of yeast.

[0030] In this specification, the “raw material composition” may be, but is not limited to, a raw material composition for pastry bread, salt bread, pastry salt bread, or croissant.

[0031] As used herein, "pastry" refers to a pastry or bread product made by mixing flour, fat, water, etc., kneading the dough, and baking it until crispy. Specifically, the pastry product includes bread products made by laminating layers of fat by mixing flour, fat, water, etc., and baking the dough. Specifically, edible fat and wheat flour may be laminated to form a layered structure.

[0032] In this specification, "layer structure" means a structure in which at least one layer is laminated. In the layer structure, each layer may be composed of the same or different components. The layer structure is not limited in terms of the number, arrangement, composition, function, etc. of the layers. The layer structure may include a multilayered structure.

[0033] In this specification, “multi-layered lamellar structure” means a structure in which three or more layers are regularly or irregularly repeated, and is not limited in terms of the number, arrangement, composition, function, etc. of the layers.

[0034] In this specification, "lamination" refers to a process of forming a layered structure of dough by repeatedly applying a layer of oil to a long dough, rolling the dough to twice or more length, and folding it into a desired number of pieces. The multilayered structure of this specification can be formed through the lamination process.

[0035] The above multilayered structure can form 10 to 40 knots, 10 to 35 knots, 10 to 30 knots, 10 to 25 knots, 15 to 40 knots, 15 to 35 knots, 15 to 30 knots, 15 to 25 knots, 20 to 40 knots, 20 to 35 knots, 20 to 30 knots, or 20 to 25 knots, and for example, can form a layer of 24 knots, but is not limited thereto. At this time, when the layered structure is less than the above range, there is a problem that the fat layer is thick and fat flows out after baking, and when it exceeds the above range, there is a problem that pastry, i.e., a layered structure, is not implemented.

[0036] The above-mentioned raw material composition may have a core portion including a second edible fat, and a structure in which the dough surrounds the core portion. Specifically, the second edible fat may be included in the dough in a raised form. In addition, the core portion may include salt, and may include 0.1 to 10 wt% of salt based on 100 wt% of the second edible fat.

[0037] The first edible fat and / or the second edible fat may be in a solid phase at room temperature, and specifically, the second edible fat may be in a solid phase and form a core portion surrounded by the dough or may be included in the core portion.

[0038] The second edible fat may be included in an amount of 5 to 20 parts by weight, 5 to 17 parts by weight, 5 to 15 parts by weight, 7 to 20 parts by weight, 7 to 17 parts by weight, 7 to 15 parts by weight, 10 to 20 parts by weight, 10 to 17 parts by weight, or 10 to 15 parts by weight, for example, 13 parts by weight, based on 100 parts by weight of the dough, but is not limited thereto. At this time, when the content of the second edible fat is less than the above range, the fat of the core part is absorbed into the dough in contact therewith, and the fat of the core part does not flow out of the dough, so that it is baked without fat. Therefore, since the bottom surface of the salt bread exhibits a hard texture, there is a problem in that it is difficult to implement a crispy texture. In addition, if the content of the second edible oil exceeds the above range, there is a problem that the dough becomes moist due to the oil or the excessive oil flows out, so that the bottom surface of the salt bread is not properly fried, thereby reducing the crispy texture.

[0039] The core portion may contain, but is not limited to, 0.1 to 10 wt%, 0.1 to 5 wt%, 0.1 to 3 wt%, 0.1 to 2.5 wt%, 0.5 to 10 wt%, 0.5 to 5 wt%, 0.5 to 3 wt%, 0.5 to 2.5 wt%, 1 to 10 wt%, 1 to 5 wt%, 1 to 3 wt%, 1 to 2.5 wt%, 1.5 to 10 wt%, 1.5 to 5 wt%, 1.5 to 3 wt%, or 1.5 to 2.5 wt%, for example, 2 wt% of salt.

[0040] The second edible oil and salt may be included in the form of a mixture, and the specific gravity of the mixture may be, but is not limited to, 0.6 to 0.9, 0.6 to 0.85, 0.6 to 0.82, 0.6 to 0.8, 0.7 to 0.9, 0.7 to 0.85, 0.7 to 0.82, 0.7 to 0.8, 0.75 to 0.9, 0.75 to 0.85, 0.75 to 0.82, 0.75 to 0.8, 0.77 to 0.9, 0.77 to 0.85, 0.77 to 0.82 or 0.77 to 0.8.

[0041] The types of the first edible fat and the second edible fat may be the same or different, and preferably, they may be the same. The first edible fat may be, but is not limited to, butter, processed butter, natural butter, or margarine. In addition, the second edible fat may be, but is not limited to, butter, processed butter, natural butter, salted butter, or margarine.

[0042] In the above raw material composition, the first edible fat may be included in an amount of 60 to 80%, 60 to 75%, 60 to 70%, 65 to 80%, 65 to 75% or 65 to 70%, for example, 69.76% by weight relative to the weight of the second edible fat, but is not limited thereto.

[0043] In this specification, “saccharide” may be a monosaccharide, a disaccharide, a polysaccharide, and specifically, may be at least one selected from the group consisting of sugar (e.g., brown sugar, white sugar), glucose, fructose, galactose, lactose, maltose, oligosaccharides, and allulose, but is not limited thereto.

[0044] The above dough may contain, but is not limited to, 1 to 20 parts by weight, 1 to 15 parts by weight, 1 to 10 parts by weight, 5 to 20 parts by weight, 5 to 15 parts by weight, or 5 to 10 parts by weight, for example, 8 parts by weight, of sugar based on 100 parts by weight of wheat flour.

[0045] The above dough may contain salt in an amount of 0.5 to 10 parts by weight, 0.5 to 7 parts by weight, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, 0.7 to 10 parts by weight, 0.7 to 7 parts by weight, 0.7 to 5 parts by weight, 0.7 to 3 parts by weight, 1 to 10 parts by weight, 1 to 7 parts by weight, 1 to 5 parts by weight, 1 to 3 parts by weight, for example, 2 parts by weight, based on 100 parts by weight of wheat flour, but is not limited thereto.

[0046] The above dough may contain the first edible oil in an amount of 0.5 to 10 parts by weight, 0.5 to 7 parts by weight, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, 0.7 to 10 parts by weight, 0.7 to 7 parts by weight, 0.7 to 5 parts by weight, 0.7 to 3 parts by weight, 1 to 10 parts by weight, 1 to 7 parts by weight, 1 to 5 parts by weight, 1 to 3 parts by weight, for example, 2 parts by weight, based on 100 parts by weight of wheat flour, but is not limited thereto.

[0047] The above dough may contain yeast (e.g., dry yeast, etc.) in an amount of 0.5 to 10 parts by weight, 0.5 to 7 parts by weight, 0.5 to 5 parts by weight, 1 to 10 parts by weight, 1 to 7 parts by weight, 1 to 5 parts by weight, 3 to 10 parts by weight, 3 to 7 parts by weight, or 3 to 5 parts by weight, for example, 3.5 parts by weight, based on 100 parts by weight of wheat flour, but is not limited thereto.

[0048] The volume per unit weight of the bread made with the above raw material composition may be 4.1 ml / g or more, 4.2 ml / g or more, 4.3 ml / g or more, 4.4 ml / g or more, 4.5 ml / g or more, 4.1 to 10 ml / g, 4.2 to 10 ml / g, 4.3 to 10 ml / g, 4.4 to 10 ml / g or 4.5 to 10 ml / g, for example, 4.5 ml / g, but is not limited thereto.

[0049] The volume per unit weight of the bread made with the above-mentioned raw material composition may be 1.05 times or more, 1.07 times or more, 1.1 times or more, 1.12 times or more, 1.05 to 2 times, 1.07 to 2 times, 1.1 to 2 times, 1.12 to 2 times, for example, 1.125 times, as compared to the bread made with the raw material composition containing edible oil and salt in the core portion and not forming a multi-layered layered structure, but is not limited thereto.

[0050] In this specification, “time point x hours after manufacturing” may mean time point that has elapsed since the time point at which the bread was manufactured, with time point 0 being the time point at which the bread was manufactured. For example, “time point 5 hours after manufacturing the bread” may mean 17:00 on January 1 if the bread was manufactured at 12:00 on January 1.

[0051] The hardness of the bread made with the above-mentioned raw material composition 5 hours after manufacture may be 1.2 times or less, 1.15 times or less, 1.1 times or less, 1.01 to 1.2 times, 1.01 to 1.15 times or 1.01 to 1.1 times, for example, 1.08 times, of the hardness at 1 hour after manufacture, but is not limited thereto.

[0052] The difference between the hardness of the bread made with the above raw material composition 5 hours after making and the hardness 1 hour after making is 57 N / m. 2 Below 50 N / m 2 Below, 45 N / m 2 or less than 42 N / m 2 Below, for example, 41.77 N / m2 It may include, but is not limited to.

[0053] The hardness of the bread made with the above-mentioned raw material composition 24 hours after manufacture may be 1.9 times or less, 1.7 times or less, 1.5 times or less, 1.3 times or less, 1.01 to 1.9 times, 1.01 to 1.7 times, 1.01 to 1.5 times or 1.01 to 1.3 times, for example, 1.26 times, of the hardness at 1 hour after manufacture, but is not limited thereto.

[0054] The difference between the hardness of bread made with the above raw material composition 24 hours after manufacture and the hardness 1 hour after manufacture is 230 N / m. 2 Below, 170 N / m 2 Below, 150 N / m 2 or less than 130 N / m 2 Below, for example, 121.44 N / m 2 It may include, but is not limited to.

[0055] The hardness of the bread made with the above raw material composition 72 hours after manufacture may be 2.3 times or less, 2.28 times or less, 2.27 times or less, 1.01 to 2.3 times, 1.01 to 2.28 times or 1.01 to 2.27 times, for example, 2.26 times, of the hardness at 1 hour after manufacture, but is not limited thereto.

[0056] The difference between the hardness of bread made with the above-mentioned raw material composition 72 hours after manufacture and the hardness 1 hour after manufacture is 620 N / m. 2 Below, 610 N / m 2 Less than or equal to 600 N / m 2 Below, for example, 590.1 N / m 2 It may include, but is not limited to.

[0057]

[0058] Pastry Salt Bread

[0059] Another example of the present invention provides a pastry salt bread comprising a core portion containing edible fat therein; and a dough surrounding the core portion, wherein the pastry salt bread has a multi-layered outer crust and a butter hole formed therein.

[0060] Specifically, the salt pastry bread can have the characteristics of salt bread, as the edible fat in the core portion permeates the dough after baking, forming a butter hole. Furthermore, the outer crust forms a multi-layered structure, allowing it to resemble a croissant. Therefore, the salt pastry bread according to the present invention can possess the characteristics of both salt bread and croissants.

[0061] Another example of the present invention provides a pastry salt bread made with the above-described raw material composition. The pastry salt bread can be made through a process of fermenting and baking the above-described raw material composition, and specifically, can be made using the method for making pastry salt bread provided herein.

[0062] In this specification, the pastry salt bread may be, but is not limited to, a croissant.

[0063] The bread, which comprises a layered outer crust and a core containing a second edible fat, exhibits good fermentation and oven spring properties. Furthermore, it exhibits minimal increase in hardness over time and has sensory characteristics such as crispness, moisture, and overall satisfaction.

[0064] The above-mentioned raw material composition rises through fermentation, and bubbles are created in the risen space. The larger the bubbles, the higher the thermal conductivity. Therefore, bread that is well-fermented is baked well, and thus bread made using the above-mentioned composition can have an excellent taste. In addition, the bread is baked with a bottom surface that is fried and crispy due to the included second edible oil, thereby enhancing sensory satisfaction.

[0065] The volume of salt bread made with the dough composition according to the present invention can be relatively increased compared to the volume of bread made with the dough composition not including a layered structure due to the first edible fat included in the layered dough, and the softness can be maintained for a longer period of time. In addition, the problem of hardness increasing over time, which is present in bread made with the dough composition not including a layered structure, can be overcome, thereby providing the advantage of maintaining a soft texture.

[0066] In the process of manufacturing salt bread using the above-mentioned raw material composition, a portion of the second edible fat may seep into the interior of the dough around the core portion, specifically, into the dough portion located at the edge of the core portion during the process of manufacturing salt bread, and a portion of the second edible fat may flow to the exterior of the dough or bread, so that the bottom of the bread may be baked as if fried. Accordingly, the salt bread manufactured using the above-mentioned raw material composition may have a relatively crispier texture compared to bread manufactured using a raw material composition that is manufactured using substantially the same method but does not include a core portion including the second edible fat.

[0067] The volume per unit weight of the above bread may be 4.1 ml / g or more, 4.2 ml / g or more, 4.3 ml / g or more, 4.4 ml / g or more, 4.5 ml / g or more, 4.1 to 10 ml / g, 4.2 to 10 ml / g, 4.3 to 10 ml / g, 4.4 to 10 ml / g or 4.5 to 10 ml / g, for example, 4.5 ml / g, but is not limited thereto.

[0068] The volume per unit weight of the above bread may be 1.05 times or more, 1.07 times or more, 1.1 times or more, 1.12 times or more, 1.05 to 2 times, 1.07 to 2 times, 1.1 to 2 times, 1.12 to 2 times, for example, 1.125 times, but is not limited thereto, compared to the bread comprising a dough composition including edible oil and salt in the dough core portion and not forming a layered structure.

[0069] The hardness of the bread 5 hours after manufacturing may be 1.2 times or less, 1.15 times or less, 1.1 times or less, 1.01 to 1.2 times, 1.01 to 1.15 times, or 1.01 to 1.1 times, for example, 1.08 times, of the hardness of the bread 1 hour after manufacturing, but is not limited thereto.

[0070] The difference between the hardness of the above bread 5 hours after making and 1 hour after making is 57 N / m. 2 Below 50 N / m 2 Below, 45 N / m 2 or less than 42 N / m 2 Below, for example, 41.77 N / m 2 It may include, but is not limited to.

[0071] The hardness of the bread 24 hours after manufacturing may be 1.9 times or less, 1.7 times or less, 1.5 times or less, 1.3 times or less, 1.01 to 1.9 times, 1.01 to 1.7 times, 1.01 to 1.5 times, or 1.01 to 1.3 times, for example, 1.26 times, of the hardness at 1 hour after manufacturing, but is not limited thereto.

[0072] The difference between the hardness of the above bread 24 hours after production and the hardness 1 hour after production is 230 N / m. 2 Below, 170 N / m 2 Below, 150 N / m 2 or less than 130 N / m 2 Below, for example, 121.44 N / m 2 It may include, but is not limited to.

[0073] The hardness of the bread 72 hours after manufacturing may be 2.3 times or less, 2.28 times or less, 2.27 times or less, 1.01 to 2.3 times, 1.01 to 2.28 times, or 1.01 to 2.27 times, for example, 2.26 times, of the hardness 1 hour after manufacturing, but is not limited thereto.

[0074] The difference between the hardness of the above bread 72 hours after production and the hardness 1 hour after production is 620 N / m. 2 Below, 610 N / m 2 Less than or equal to 600 N / m 2 Below, for example, 590.1 N / m 2 It may include, but is not limited to.

[0075] The above pastry salt bread may include the above dough composition.

[0076]

[0077] Method for producing a dough composition for making pastry salt bread

[0078] The dough composition for manufacturing a pastry salt bread according to an example of the present invention can be manufactured by various methods.

[0079] Specifically, the dough composition for manufacturing the above-mentioned pastry salt bread can be manufactured by including the steps of: manufacturing a mixed dough containing wheat flour, sugar, salt, and edible oil; adding edible oil to the dough to form a layered structure; and injecting edible oil into the dough in which the layered structure is formed to form a core.

[0080] The edible oil contained in the dough and the edible oil contained in the core of the layered dough may be the same or different. The ingredients, composition, and characteristics of the dough composition for producing the pastry salt bread are as described above.

[0081] Another example of the present invention relates to a method for producing a dough composition for producing a pastry salt bread, comprising the steps of (1) preparing a dough by mixing wheat flour, sugar, salt, and a first edible fat; (2) further adding a first edible fat to the dough to form a layered structure; and (3) injecting a second edible fat into the dough on which the layered structure is formed to form a core portion.

[0082] In the above step (1), the sugar may be mixed in an amount of 1 to 20 parts by weight, 1 to 15 parts by weight, 1 to 10 parts by weight, 5 to 20 parts by weight, 5 to 15 parts by weight, or 5 to 10 parts by weight, for example, 8 parts by weight, based on 100 parts by weight of wheat flour, but is not limited thereto.

[0083] In the above step (1), salt may be mixed in an amount of 0.5 to 10 parts by weight, 0.5 to 7 parts by weight, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, 0.7 to 10 parts by weight, 0.7 to 7 parts by weight, 0.7 to 5 parts by weight, 0.7 to 3 parts by weight, 1 to 10 parts by weight, 1 to 7 parts by weight, 1 to 5 parts by weight, 1 to 3 parts by weight, for example, 2 parts by weight, based on 100 parts by weight of wheat flour, but is not limited thereto.

[0084] In the above step (1), the first edible oil may be mixed in an amount of 0.5 to 10 parts by weight, 0.5 to 7 parts by weight, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, 0.7 to 10 parts by weight, 0.7 to 7 parts by weight, 0.7 to 5 parts by weight, 0.7 to 3 parts by weight, 1 to 10 parts by weight, 1 to 7 parts by weight, 1 to 5 parts by weight, 1 to 3 parts by weight, for example, 2 parts by weight, based on 100 parts by weight of wheat flour, but is not limited thereto.

[0085] In the above step (1), the dough may be additionally mixed with yeast, and the yeast (e.g., dry yeast, etc.) may be mixed in an amount of 0.5 to 10 parts by weight, 0.5 to 7 parts by weight, 0.5 to 5 parts by weight, 1 to 10 parts by weight, 1 to 7 parts by weight, 1 to 5 parts by weight, 3 to 10 parts by weight, 3 to 7 parts by weight, or 3 to 5 parts by weight, for example, 3.5 parts by weight, based on 100 parts by weight of wheat flour, but is not limited thereto.

[0086] The above step (2) may form a layer structure of 10 to 40 knots, 10 to 35 knots, 10 to 30 knots, 10 to 25 knots, 15 to 40 knots, 15 to 35 knots, 15 to 30 knots, 15 to 25 knots, 20 to 40 knots, 20 to 35 knots, 20 to 30 knots or 20 to 25 knots, for example, 24 knots, but is not limited thereto.

[0087] In the above step (3), the second edible oil may be injected in an amount of 5 to 20 parts by weight, 5 to 17 parts by weight, 5 to 15 parts by weight, 7 to 20 parts by weight, 7 to 17 parts by weight, 7 to 15 parts by weight, 10 to 20 parts by weight, 10 to 17 parts by weight, or 10 to 15 parts by weight, for example, 13 parts by weight, based on 100 parts by weight of dough, but is not limited thereto.

[0088] In the above step (3), the core part may include salt in an amount of 0.1 to 10 wt%, 0.1 to 5 wt%, 0.1 to 3 wt%, 0.1 to 2.5 wt%, 0.5 to 10 wt%, 0.5 to 5 wt%, 0.5 to 3 wt%, 0.5 to 2.5 wt%, 1 to 10 wt%, 1 to 5 wt%, 1 to 3 wt%, 1 to 2.5 wt%, 1.5 to 10 wt%, 1.5 to 5 wt%, 1.5 to 3 wt%, or 1.5 to 2.5 wt%, for example, 2 wt%, based on 100 wt% of the second edible oil, but is not limited thereto.

[0089] The specific gravity of the second edible oil may be, but is not limited to, 0.6 to 0.9, 0.6 to 0.85, 0.6 to 0.82, 0.6 to 0.8, 0.7 to 0.9, 0.7 to 0.85, 0.7 to 0.82, 0.7 to 0.8, 0.75 to 0.9, 0.75 to 0.85, 0.75 to 0.82, 0.75 to 0.8, 0.77 to 0.9, 0.77 to 0.85, 0.77 to 0.82 or 0.77 to 0.8.

[0090] The first edible fat and / or second edible fat may be, but is not limited to, butter.

[0091] The above manufacturing method may further include a resting step after the above step (2). The resting may be performed at a temperature of -10 to 10°C, -10 to 5°C, -10 to 0°C, -5 to 10°C, -5 to 5°C, or -5 to 0°C, for example, -2°C, and may be performed for 60 to 180 minutes, 60 to 150 minutes, 60 to 130 minutes, 90 to 180 minutes, 90 to 150 minutes, 90 to 130 minutes, 110 to 180 minutes, 110 to 150 minutes, or 110 to 130 minutes, for example, 120 minutes.

[0092] The first edible fat in the raw material composition manufactured by the above manufacturing method may be included in an amount of 60 to 80%, 60 to 75%, 60 to 70%, 65 to 80%, 65 to 75%, or 65 to 70%, for example, 69.76% by weight, relative to the weight of the second edible fat, but is not limited thereto.

[0093]

[0094] How to make salt bread pastry

[0095] Another example of the present invention is (1) a step of fermenting the above-mentioned raw material composition; and

[0096] (2) A method for manufacturing bread is provided, including a baking step after the fermentation.

[0097] In the above step (1), the fermentation may be performed at a temperature of 10 to 50°C, 10 to 45°C, 10 to 40°C, 10 to 35°C, 20 to 50°C, 20 to 45°C, 20 to 40°C, 20 to 35°C, 25 to 50°C, 25 to 45°C, 25 to 40°C or 25 to 35°C, for example, 30°C, but is not limited thereto.

[0098] In the above step (1), the fermentation may be performed under conditions of humidity of 70 to 99%, 70 to 90%, 70 to 85%, 75 to 99%, 75 to 90% or 75 to 85%, for example, 80%, but is not limited thereto.

[0099] In the above step (1), the fermentation may be performed for 50 to 200 minutes, 50 to 150 minutes, 50 to 120 minutes, 50 to 100 minutes, 70 to 200 minutes, 70 to 150 minutes, 70 to 120 minutes, 70 to 100 minutes, 80 to 200 minutes, 80 to 150 minutes, 80 to 120 minutes, or 80 to 100 minutes, for example, 90 minutes, but is not limited thereto. At this time, if the fermentation temperature and fermentation time are less than the above range, not only does the volume of the salt bread not sufficiently increase, but the dough is clumped together so that the fat is not well absorbed into the layered structure and flows out, which causes a problem in that the quality of the product is lowered. In addition, if the fermentation temperature and fermentation time exceed the above range, an over-fermentation state occurs, so the gluten in the dough softens, and the bread cannot maintain a certain volume and shape after baking, which causes a problem in that the quality of the product deteriorates.

[0100] The baking step in the above step (2) may be performed at a temperature condition of 100 to 300°C, 100 to 250°C, 100 to 230°C, 100 to 200°C, 150 to 300°C, 150 to 250°C, 150 to 230°C, 150 to 200°C, 180 to 300°C, 180 to 250°C, 180 to 230°C or 180 to 200°C, but is not limited thereto.

[0101] In the above step (2), the baking step may be performed for 5 to 20 minutes, 5 to 17 minutes, 5 to 15 minutes, 7 to 20 minutes, 7 to 17 minutes, 7 to 15 minutes, 10 to 20 minutes, 10 to 17 minutes, or 10 to 15 minutes, for example, 13 minutes, but is not limited thereto. At this time, if the baking temperature and time are below the above range, there is a problem that the dough is not cooked sufficiently, and if it exceeds the above range, there is a problem that the outer surface is burned.

[0102] The core temperature of the above-mentioned raw material composition may be, but is not limited to, 10 to 30°C, 10 to 25°C, 10 to 20°C, 15 to 30°C, 15 to 25°C or 15 to 20°C, for example, 18°C.

[0103] The above manufacturing method may further include a thawing step to achieve a deep temperature of the raw material composition, and the thawing may be performed at a temperature of, but is not limited to, 10 to 30°C, 10 to 25°C, 10 to 23°C, 15 to 30°C, 15 to 25°C, 15 to 23°C, 17 to 30°C, 17 to 25°C or 17 to 23°C, for example, 20°C.

[0104] The present invention relates to a dough composition for producing a pastry salt bread containing salt and edible fat, and to a pastry salt bread using the same. The bread can have a surface with thin grains, a light texture that crumbles crisply, and a soft texture inside by forming a laminated layer structure. In addition, the laminated layer structure has the effect of reducing the increase in hardness over time. In addition, the bread can have volume by including fat in the core portion, and can have a fresh taste like freshly baked bread despite being a dough composition.

[0105] Figure 1 is a photograph of a raw material having a laminated layer structure formed in an example and containing edible oil in the core portion.

[0106] Figures 2 to 4 are photographs of the appearance, cross-section, and bottom surface of bread manufactured using the raw material composition manufactured in the examples and comparative examples, respectively, to confirm changes in hardness depending on whether a lamination layer structure is formed and whether edible oil is included in the core portion.

[0107] Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of the rights is not intended to be limited to the following examples.

[0108]

[0109] Manufacturing Example 1. Preparation of dough for salt pastry bread

[0110] Flour, mixed milk powder, white sugar, and salt were placed in a spiral mixer and mixed at low speed for 3 minutes. After the mixing, processed butter, dry yeast, bread improver, and purified water were added and mixed at high speed for 13 minutes, and then at low speed for an additional 3 minutes to prepare a dough.

[0111] The content and information of each ingredient used in making the dough are shown in Table 1 below, and the content of each ingredient is listed based on 100 parts by weight of wheat flour.

[0112] Ingredients: Wheat flour (Strong Wheat Flour Grade 1, Samyang Corporation) 100, Mixed Milk Powder (Lacto Korea) 4, White Sugar (Samyang Corporation) 8, Salt (Hanju Salt) 2, Processed Butter (Samyang Corporation) 2, Dried Yeast (Le Saf) 3.5, Bread Improver 1, Purified Water 51

[0113] (In the above Table 1, the bread improver includes 63.14 wt% of wheat flour, 32 wt% of calcium sulfate, 3.5 wt% of vitamin C, and 1.36 wt% of enzymes (α-amylase (nonbacterial), and xylanase)

[0114] Based on 100 parts by weight of wheat flour used in the above-mentioned manufactured dough, 15 parts by weight of processed butter (Samyang Corporation) was additionally added and a lamination process was performed to form a 24-layer structure, and the dough was left to rest at -2°C for 120 minutes.

[0115] After the above rest, 60 g of dough was taken, and 8 g of salted butter, prepared by mixing 2,000 g of salt in 100 g of butter, was mixed with a mixer to make a specific gravity of 0.77 to 0.8 suitable for use in a depositor.

[0116] After the salted butter was mixed with a mixer, it was sprayed onto the 60 g dough using a depositor (poang), and the dough was cut into a triangle shape with a base of 14 cm and a height of 16 cm, shaped into a croissant shape, and frozen in a quick freezer at -35°C for more than 40 minutes to produce a pastry salt bread dough (Example 1), and a photograph of the finished dough is shown in Fig. 1. The butter used in the production of the salted butter is PEF225 butter from Fonterra.

[0117]

[0118] Comparative Example 1. Manufacturing of raw dough without salted butter

[0119] The dough of Comparative Example 1 was manufactured in substantially the same manner as in Manufacturing Example 1, except that salted butter was not added to 60 g of the dough obtained after resting.

[0120]

[0121] Comparative Example 2. Manufacturing of raw paper without lamination process

[0122] Salted butter was added to 60 g of the dough obtained after resting in Manufacturing Example 1, but the dough of Comparative Example 2 was manufactured in substantially the same manner, except that the lamination process was not performed.

[0123]

[0124] Manufacturing Example 2. Manufacturing Bread

[0125] The raw materials of Example 1, Comparative Examples 1 and 2 were thawed in a thawing room at 20°C until the core temperature reached 18°C ​​or higher, and fermented for 90 minutes in a fermentation room at 30°C and 80% humidity.

[0126] After performing the above fermentation process, bread was made by baking in an oven at a temperature of 180 to 200°C for 13 minutes, and the appearance, cross-section, and bottom surface photographs of the bread made with the dough of Example 1 and Comparative Examples 1 and 2 are shown in Figures 2 to 4, respectively. Each figure is a photograph of the appearance, cross-section, and bottom surface of the bread.

[0127] It was confirmed that the bread manufactured in Example 1 and Comparative Example 1 had better pumping power and larger volume than the bread manufactured in Comparative Example 2 due to the laminated fat, and that the inner layer had the characteristics of pastry rather than the general bread type, so that the softness lasted for a long time.

[0128] In addition, the bread manufactured in Example 1 showed differences from the bread manufactured in Comparative Example 2, which is a general salt bread, in terms of the grain pattern visible on the outside. In addition, it had the characteristic of salt bread having a butter hole in the center after baking due to the butter that was placed in the center, and it was confirmed that the bread manufactured in Comparative Example 1, which is a general croissant shape, was different from the bread in Comparative Example 1, which was baked as if the bottom was fried, and was crispier.

[0129]

[0130] Test Example 1. Measuring the volume of bread

[0131] During the baking process of bread, if fermentation and oven spring occur well, air pockets are formed well, which increases the volume. Therefore, whether fermentation and oven spring occurred well can be evaluated through the volume of the manufactured bread.

[0132] The length, width, height, weight, and volume of the bread manufactured in the above Manufacturing Example 2 were measured, and the volume per unit weight was also measured based on the measured volume and weight, and the results are shown in Table 2 below.

[0133] Specifically, the volume was measured using a Stable Micro systems volscan profiler VolScan 600, and the vertical step was measured under the condition of 4.0 mm and the rotation speed was measured under the condition of Standard 1 rps. Three doughs each of Example 1 and Comparative Example 2 were prepared, and bread was manufactured using substantially the same method as Manufacturing Example 2. The physical properties of each bread were measured, and the average values ​​are shown in Table 2 below.

[0134] Physical properties Type Example 1 Comparative example 2 Width (mm) 146132 Length (mm) 83.779.4 Height (mm) 48.148.9 Weight (g) 57.756.7 Volume (ml) 261.7229 Volume per unit weight (ml / g) 4.54.0

[0135] As shown in the physical property measurement results in Table 2 above, it was confirmed that the bread manufactured using the dough formed by the lamination process according to Example 1 and forming a layered structure had a high volume per unit weight. Specifically, it was confirmed that the bread manufactured using the dough of Example 1 had a larger volume per unit weight than the bread manufactured using the dough of Comparative Example 2, which corresponds to the dough for conventional salt bread.

[0136]

[0137] Test Example 2. Measuring the Hardness of Bread

[0138] For the bread manufactured in the above Manufacturing Example 2, the change in hardness over time after manufacturing the bread was measured using a Stable micro systems TA.XT-PLUS measuring device under the measurement conditions in Table 3 below, and the results are shown in Table 4 below. The unit of hardness in Table 4 below is unit area (m 2 ) force (N) per unit area N / m 2 am.

[0139] Pre-test speed 2.0 mm / sec Strain 40 % Test speed 2.0 mm / sec Hold time 5 sec Trigger force 5.0 g Post-test speed 2.0 mm / sec

[0140] Raw material type 1 hour 5 hours 24 hours 72 hours Example 1466.568508.333588.0041056.662 Comparative example 1501.057558.402733.1121151.682 Comparative example 2551.008703.1961094.7641273.673

[0141] As shown in the hardness change measurement results in Table 4 above, the hardness of the bread manufactured using the dough of Example 1, in which edible oil was added and a lamination process was performed to form a layered structure, was measured to be lower than the hardness of the bread manufactured using the dough of Comparative Examples 1 and 2 up to 72 hours.

[0142] In addition, based on the hardness measured 1 hour after manufacturing, the difference in hardness as the elapsed time increased increased in both the examples and the comparative examples, but the degree of hardness increase was measured to be significantly lower in the examples.

[0143] In particular, it was confirmed that the bread manufactured using the dough of Comparative Example 2 became hard after just one day, but the bread manufactured using Example 1 did not show a significant increase in hardness over time.

[0144] Therefore, the bread according to the present invention can overcome the disadvantage of conventional salt bread in that the bread hardens over time.

[0145]

[0146] Test Example 3. Sensory Evaluation of Bread

[0147] Thirty trained sensory evaluators conducted a sensory evaluation of the taste and flavor of the bread manufactured in the above Manufacturing Example 2 using a 5-point scale (minimum: 1 point / maximum: 5 points), and the results are shown in Table 5 below. The sensory evaluation criteria were as follows:

[0148] Crispness: 1 (soft) - 5 (crispy)

[0149] Moisture: 1 (dry) - 5 (moist)

[0150] Satisfaction: 1 (dislike) - 5 (like)

[0151] Example 1 Comparative Example 1 Comparative Example 2 Crispness 3.7 3.6 2.9 Moisture 3.6 3.13.4 Texture satisfaction 4.13.2 3.3 Taste satisfaction 4.2 3.5 3.7 Overall satisfaction 4.13.3 3.4

[0152] As a result of the above sensory evaluation, it was confirmed that the bread manufactured using Example 1, which is a dough with a layered structure formed by adding oil and performing a lamination process, was evaluated to have the highest crispiness and moisture levels compared to the bread manufactured using Comparative Examples 1 and 2, and the satisfaction level was also evaluated to be high in both cases.

Claims

1. A core portion containing a second edible oil therein; and A dough surrounding the core portion, wherein the dough comprises wheat flour, sugar, salt and a first edible oil, A dough composition for manufacturing pastry salt bread having a multi-layered layered structure.

2. A raw material composition according to claim 1, wherein the multilayered structure comprises 10 to 40 layers.

3. A raw material composition according to claim 1, wherein the second edible oil is included in an amount of 5 to 20 parts by weight based on 100 parts by weight of the dough.

4. A raw material composition according to claim 1, wherein the core portion contains 0.1 to 10 wt% of salt based on 100 wt% of the second edible oil.

5. A raw material composition according to claim 3, wherein the second edible oil is butter.

6. A raw material composition according to claim 1, wherein the dough contains 1 to 20 parts by weight of sugar, 0.5 to 10 parts by weight of salt, and 0.5 to 10 parts by weight of the first edible oil based on 100 parts by weight of the wheat flour.

7. In the first paragraph, the volume per unit weight of the bread made with the raw material composition is at least 1.05 times that of the bread made with the raw material composition containing edible oil and salt in the dough core portion and not forming a layer structure.

8. In the first paragraph, the difference between the hardness of the bread manufactured with the raw material composition 72 hours after manufacture and the hardness 1 hour after manufacture is 620 N / m. 2 A raw material composition, which is as follows. 9.(1) A step of preparing dough by mixing flour, sugar, salt and first edible oil; (2) a step of forming a layer structure by additionally adding a first edible oil to the dough; and (3) A method for producing a dough composition for salt pastry bread, comprising a step of forming a core by injecting a second edible oil into the dough in which the layer structure is formed.

10. A method according to claim 9, wherein step (2) forms a layer structure of 10 to 40 knots.

11. A method according to claim 9, wherein in step (3), the second edible oil is injected in an amount of 5 to 20 parts by weight based on 100 parts by weight of the dough.

12. A method according to claim 9, wherein in step (3), the core portion contains 0.1 to 10 wt% of salt based on 100 wt% of the second edible oil.

13. A manufacturing method in the 9th paragraph, wherein the second edible oil in the step (3) is butter.

14. A manufacturing method in which, in step (1), the salt is mixed in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of the flour.

15. A core portion containing edible oil therein; and A pastry salt bread comprising dough surrounding the core portion, The above salt bread is a pastry salt bread with a multi-layered outer crust and a butter hole formed inside.

16. Bread having a volume per unit weight of 4.1 ml / g or more in accordance with paragraph 15.

17. In the 15th paragraph, the bread has a volume per unit weight of at least 1.05 times that of bread made with a dough composition containing edible oil and salt in the dough core and not forming a layered structure.

18. In paragraph 15, the difference between the hardness at 72 hours after the bread was manufactured and the hardness at 1 hour after the bread was manufactured is 620 N / m. 2 Below is the bread.

19. A pastry salt bread made with any one of the raw material compositions of clauses 1 to 8, The above pastry salt bread includes a core portion containing edible oil therein and has a multi-layered structure. 20.(1) A step of fermenting the raw material composition of any one of clauses 1 to 8 at a temperature of 10 to 50°C for 50 to 200 minutes; and (2) A method for producing pastry salt bread, comprising a step of baking for 5 to 20 minutes at a temperature of 100 to 300°C after the above fermentation.

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