Frozen in-cast baked bread and method of preparing same

Abstract

The present disclosure relates to a frozen in-cast baked bread and a method of preparing same Provided is a frozen in-cast baked bread comprising an outer skin containing glutinous rice flour, wherein the total moisture content in the frozen in-cast baked bread is 27-37 wt%, and the moisture content in the outer skin is 23-33 wt%.

Description

Frozen baked goods and their manufacturing method

[0001] [Cross-citation with related applications]

[0002] This application claims the benefit of priority from Korean Patent Application No. 10-2024-0102116, filed July 31, 2024, the entire contents of which are incorporated herein by reference.

[0003] [Technical Field]

[0004] The present disclosure relates to a frozen baked good and a method for producing the same.

[0005] A key factor driving the growth of convenience foods or home-cooked meals is the growing preference for convenient consumption and handling due to busy lifestyles. In particular, snacks, including bread and confectionery, face the challenge of satisfying diverse consumer tastes and preferences, not only through convenience but also through innovative flavors and ingredients.

[0006] Convenience foods such as frozen breads and snacks, which are easy to eat as snacks, are distributed as frozen foods after cooking and are thawed or recooked using cooking appliances such as air fryers or microwaves before consumption. However, the freezing process after cooking has been problematic, as these breads and snacks do not maintain their original shape. Furthermore, external impact during cooking or distribution can easily damage the shape of frozen products. Furthermore, the freeze-thawing process can make it difficult to retain the original texture and color of the bread or snack. Furthermore, baked breads or snacks that are crispy before freezing often struggle to maintain that crispiness after thawing and recooking.

[0007] Korean Patent Publication No. 10-2021-0146569 discloses a baking premix comprising wheat flour, sugar, salt, a leavening agent, yeast, whole egg powder, whey powder, and trehalose, including super-strong flour and soft flour, capable of producing a variety of breads using a single dough. The invention states that using this premix can provide bread with an improved texture, offering a chewy yet soft and moist taste. However, there remains a technical need to improve the distribution stability, texture reproducibility, and appearance of convenience foods, such as frozen confectionery and bread, suitable for mass production and requiring long-term distribution.

[0008] [Prior Art Literature]

[0009] [Patent Document]

[0010] Republic of Korea Publication Patent No. 10-2021-0146569

[0011] The problem to be solved by the present disclosure is to provide a frozen baked good that can maintain a plump volume without being crushed even after freezing, has a crispy texture even after being recooked, and has an appearance with a bright golden color, and a method for producing the same.

[0012] To solve the above problem, one aspect of the present disclosure provides a frozen baked confectionery, which comprises a shell containing glutinous rice flour, wherein the total moisture content of the frozen baked confectionery is 27 to 37 wt%, and the moisture content of the shell is 23 to 33 wt%.

[0013] In the present disclosure, the term "in-cast baked bread" may also be replaced with the term "baked bread" and includes bread or pastry manufactured by filling a dough made mainly of wheat flour into a mold and baking it.

[0014] In one embodiment, the baked goods may refer to Korean-style bread manufactured by baking dough containing wheat flour and filling in a recessed iron plate having a specific shape.

[0015] The above baked goods may be named in various ways depending on the appearance or the type of filling, which varies depending on the shape of the mold, and may include breads or confectionery named as, for example, Korean names such as full bread, bungeoppang, ingeoppang, egg bread, chrysanthemum bread, manju, obangtteok, and walnut cookies.

[0016] In one embodiment, the frozen baked goods may include an outer shell comprising glutinous rice flour.

[0017] In one embodiment, the frozen baked goods may include a filling, and the outer shell may be formed in a shape that encloses the filling.

[0018] In the present disclosure, the frozen baked goods can maintain a plump appearance and a bright golden color even after freezing, and can have a crispy texture even after re-cooking.

[0019] In one embodiment, the total moisture content of the frozen baked goods may be a range selected from the group consisting of a combination of any one lower limit selected from the group consisting of 27, 28, 29, 30, 31, 32, and 32.5 wt%, and any one upper limit selected from the group consisting of 32.72, 32.87, 33, 33.03, 34, 35, 36, and 37 wt%. For example, the total moisture content of the baked goods may be, but is not limited to, 27 to 37 wt%, 28 to 36 wt%, 29 to 35 wt%, 30 to 34 wt%, 31 to 34 wt%, 32 to 34 wt%, 30 to 33 wt%, 31 to 33 wt%, or 32 to 33 wt%.

[0020] In one embodiment, the moisture content of the outer skin of the frozen baked goods excluding the filling may be in a range selected from the group consisting of a combination of any one lower limit selected from the group consisting of 23, 24, 25, 25.5, 26, 26.5, 27, 28, 28.42, 28.47 and 28.5 wt% and any one upper limit selected from the group consisting of 34, 33, 32.5, 32, 31.5, 31, 30.5, 30, 29.5, 29, 29.32, 28.75 and 28.7 wt%, for example, 23 to 33 wt%, 24 to 32 wt%, 25 to 31 wt%, 26 to 30 wt%, 26 to 29 wt%, 27 to It may be 30 wt%, or 27 to 29 wt%, but is not limited thereto.

[0021] In one embodiment, the water activity of the entire frozen baked goods may be in a range selected from the group consisting of a lower limit of 0.8 or 0.9 (Aw) and a combination of any one upper limit selected from the group consisting of 1.5, 1.4, 1.35, 1.3, 1.25, 1.2, 1.15 and 1.1 (Aw), for example, but not limited to, 0.8 to 1.5 (Aw), 0.8 to 1.4 (Aw), 0.8 to 1.3 (Aw), 0.8 to 1.2 (Aw), 0.9 to 1.5 (Aw), 0.9 to 1.4 (Aw), 0.9 to 1.3 (Aw), 0.9 to 1.2 (Aw), or 0.9 to 1.1 (Aw).

[0022] In one embodiment, the water activity of the outer skin of the frozen baked goods, excluding the filling, may be in a range selected from the group consisting of a lower limit of 0.7, 0.8, or 0.9 (Aw), and an upper limit of any one selected from the group consisting of 1.5, 1.4, 1.35, 1.3, 1.25, 1.2, 1.15, and 1.1 (Aw), for example, but not limited to, 0.7 to 1.5 (Aw), 0.8 to 1.5 (Aw), 0.9 to 1.5 (Aw), 0.9 to 1.4 (Aw), 0.9 to 1.3 (Aw), 0.9 to 1.2 (Aw), 0.9 to 1.1 (Aw), or 0.9 to 1.0 (Aw).

[0023] In one embodiment, the volume retention after freezing of the frozen baked goods compared to before freezing may be a range selected from the group consisting of a combination of any one lower limit selected from the group consisting of 95.80, 96.00, 96.80, 97.00, 97.80, 98.00, 98.80, 98.80, 99, 99.09, 99.29, 99.31, and 99.51%, and any one upper limit selected from the group consisting of 99.90, 99.80, and 99.70%, and for example, but not limited to, 95.80 - 99.80%, 96.80 - 99.80%, 97.80 - 99.80%, or 98.80 - 99.80%.

[0024] The volume retention rate of the above baked goods after freezing compared to before freezing is a value calculated as [volume of baked goods after freezing / volume of baked goods before freezing] x 100(%).

[0025] In one embodiment, the specific volume retention rate of the frozen baked goods after freezing compared to before freezing may be a range selected from the group consisting of a combination of a lower limit selected from the group consisting of 97.00, 97.50, 98.00, 98.50, and 99.00%, and an upper limit of 99.80%, for example, but not limited to, 97.00 - 99.80%, 98.00 - 99.80%, or 99.00 - 99.80%.

[0026] The retention rate of the specific volume of the above baked goods after freezing compared to before freezing is a value calculated as [specific volume of the baked goods after freezing / specific volume of the baked goods before freezing] x 100(%).

[0027] The frozen baked goods of the present disclosure are characterized by a low rate of volume reduction after freezing compared to before freezing.

[0028] In one embodiment, the weight of the frozen baked goods can be in a range selected from the group consisting of a combination of any one lower limit selected from the group consisting of 10, 12, 13, 14, 15, 17, 18, 19, and 20 g, and any one upper limit selected from the group consisting of 50, 47, 45, 43, 40, 39, 38, 37, 36, and 35 g, for example, but not limited to, 10-50 g, 10-47 g, 10-45 g, 15-45 g, 20-40 g, or 20-35 g.

[0029] In one embodiment, the volume of the frozen baked goods can be a range selected from the group consisting of a combination of any one lower limit selected from the group consisting of 17, 18, 19, 20, 23, and 25 mL, and any one upper limit selected from the group consisting of 70, 65, 60, 55, 50, 45, 49, 40, and 35 mL, for example, but not limited to, a volume of 17 - 45 mL, 18 - 49 mL, 20 - 45 mL, 25 - 40 mL, or 25 - 35 mL.

[0030] In one embodiment, the specific volume of the frozen baked goods can be in a range selected from the group consisting of a combination of any one lower limit selected from the group consisting of 0.5, 0.6, 0.7, 0.8, and 0.9 mL / g and any one upper limit selected from the group consisting of 2, 1.9, 1.8, 1.7, 1.6, 1.5, 1.4, and 1.3 mL / g, for example, but not limited to, a specific volume of 0.5 - 2 mL / g, 0.6 - 1.9 mL / g, 0.7 - 1.8 mL / g, 0.8 - 1.7 mL / g, 0.9 - 1.6 mL / g, 0.9 - 1.5 mL / g, or 0.9 - 1.3 mL / g.

[0031] In one embodiment, the frozen baked goods may include, but are not limited to, shapes shaped like a fish, flower, or egg on their exterior.

[0032] In one embodiment, the frozen baked goods may have various three-dimensional shapes depending on the shape of the mold, for example, but not limited to, an oval shape, a flat shape, an egg shape, a polygonal shape, a circle, or a square shape.

[0033] In one embodiment, the frozen baked goods may have a color difference L value in a range selected from the group consisting of a combination of a lower limit selected from the group consisting of 54, 55, 56, 57, 58, 59, and 60, and an upper limit selected from the group consisting of 70, 69, 68, 67, and 66, for example, but not limited to, 54 to 66, 55 to 66, 56 to 66, or 57 to 66.

[0034] In one embodiment, the frozen baked goods may have a color difference a value in a range selected from the group consisting of a lower limit selected from the group consisting of 7, 8, 9, 10, and 11, and an upper limit selected from the group consisting of 16, 15, 14, 13, and 12, for example, but not limited to, 7 to 16, 8 to 15, 9 to 14, or 9 to 13.

[0035] In one embodiment, the frozen baked goods may have a color difference b value in a range selected from the group consisting of a combination of any one lower limit selected from the group consisting of 20, 21, 22, 23, and 24, and any one upper limit selected from the group consisting of 28, 27.5, 27, 26.5, and 26, for example, but not limited to, 20 to 28, 21 to 28, 22 to 28, 23 to 28, 20 to 27, 21 to 27, 22 to 27, 23 to 27, 20 to 26, 21 to 26, 22 to 26, 23 to 26.

[0036] In one embodiment, the frozen baked goods may have a peak count when measured with a Texture Analyzer (TA) after cooking, which may be a range selected from a group consisting of a combination of a lower limit selected from the group consisting of 10, 13, 15, 17, 20, 23, 25, 27, 30, 31, 32, and 33, and an upper limit selected from the group consisting of 50, 47, 45, 43, 42, 40, 39, and 38, for example, the peak count may be 10-50, 15-50, 17-50, 20-50, 25-50, 30-50, 30-48, 30-45, 30-43, 30-42, 30-41, Or it can be 30-40, but is not limited to this.

[0037] In one embodiment, the frozen baked goods may have a peak strength (g.sec) when measured by a Texture Analyzer (TA) after cooking, which may be in any one range selected from the group consisting of a combination of a lower limit selected from the group consisting of 850, 860, 870, 880, 885, 890, 900, and 903 (g.sec), and an upper limit selected from the group consisting of 1000, 990, 980, 960, 950, 940, 930, and 928 (g.sec), and specifically, 850-1000, 850-970, 850-950, 860-1000, 860-970, 860-950, 870-1000, 870-970, It can be, but is not limited to, 870-950, 890-1000, 890-970, or 890-950.

[0038] The measurement of the number of peaks or peak intensities may be measured using the TA analyzer (Texture Analyzer), and specifically, the TA analyzer may be a Texture Analyzer TA XT-Plus (Stable Micro System, UK).

[0039] In one embodiment, the measurement conditions using the TA analyzer may be the following conditions;

[0040] Probe: Circular, 35 mm

[0041] Mode: Measure force in compression

[0042] Option: Return to start

[0043] Pre-test speed: 1.0mm / s

[0044] Test speed: 1.7mm / s

[0045] Post-test speed: 10.0 mm / s

[0046] Strain: 40%

[0047] Trigger Type: Auto-5g

[0048] Tare Mode: Auto

[0049] Data Acquisition Rate: 250pps

[0050] In one embodiment, the TA measurement may be measured according to the criteria of the AACC 74-09 Standard Method.

[0051] In one embodiment, the frozen baked goods may be cooked using, but are not limited to, an oven, an air fryer, or a microwave. For example, the cooking may be done in an air fryer at 160 to 180°C for 7 to 11 minutes, and may include a preheating step of 2 to 4 minutes prior to cooking.

[0052] In one embodiment, the frozen baked goods may have a sensory evaluation score of 4.1-5 points, 4.1-4.9 points, 4.1-4.8 points, or 4.1-4.7 points on a 5-point scale, an overall preference score of 4.1-5 points, 4.1-4.9 points, 4.1-4.8 points, or 4.1-4.7 points, an outer skin texture preference score of 4.1-5 points, 4.1-4.9 points, 4.1-4.8 points, or 4.1-4.7 points, an outer skin crispiness preference score of 4.1-5 points, 4.2-5 points, 4.2-4.9 points, 4.2-4.8 points, or 4.2-4.7 points, and a chewiness preference score of 3.8-5 points, 3.8-4.9 points, 3.8-4.8 points, 3.8-4.7 points, 3.8-4.6 points, 3.8-4.5 points, or It can be 3.8-4.4 points, but is not limited to this.

[0053] In one embodiment, the outer shell of the frozen baked good may further comprise modified starch.

[0054] The above modified starch refers to a starch obtained from various grains or roots, such as tapioca, corn, waxy corn, potatoes, sweet potatoes, rice, glutinous rice, and wheat, whose original properties have been improved or new properties have been given to it through a physical, chemical, or enzymatic treatment process.

[0055] The modified starch may include, for example, acid-treated starch, oxidized starch, gelatinized starch, low viscosity starch, alpha-starch, dextrin, cross-linked starch, or substituted starch.

[0056] In one embodiment, the weight ratio of glutinous rice flour and modified starch in the frozen baked goods may be glutinous rice flour: modified starch = 1:4-10, specifically, 1:4-10, 1:5-10, 1:5-9, 1:6-9, 1:6-8, 1:5-8, 1:5.1-7.9, 1:5.2-7.8, 1:5.3-7.7, 1:5.3-7.6, 1:5.3-7.5, or 1:5.4-7.4, but is not limited thereto.

[0057] In one embodiment, the modified starch may include cross-linked starch and substituted starch.

[0058] The above cross-linked starch refers to starch that has a reinforced structure by forming cross-linking bonds between starch molecule chains, and includes, for example, distarch phosphate or distarch acetylated acetyl adipate.

[0059] The above substituted starch refers to starch in which the OH group of starch is substituted with another functional group, and includes, for example, acetate starch, hydroxypropyl starch, sodium octenyl succinate starch, and phosphate starch.

[0060] In one embodiment, the weight ratio of the substituted starch and the cross-linked starch may be substituted starch: cross-linked starch = 1:4 - 10, and specifically, may be 1:4 - 10, 1:5 - 9, 1:5.2 - 8.9, 1:5.3 - 8.8, 1:5.4 - 8.7, 1:5.5 - 8.6, 1:5.6 - 8.5, 1:5.75 - 8.25, or 1:6 - 8, but is not limited thereto.

[0061] Since the frozen baked goods of the present application have the above-mentioned characteristics, the volume before and after freezing is maintained, the color is excellent, the texture of the outer skin is improved, the crispiness is maintained even after freezing, and the texture is excellent even after re-cooking.

[0062] Among the descriptions of raw materials described in the method for manufacturing frozen baked goods, which is another aspect of the present disclosure described below, the same descriptions of raw materials for frozen baked goods, which is one aspect of the present disclosure described above, can be applied to frozen baked goods as they are, and therefore, they are cited and will not be described repeatedly.

[0063] In one embodiment, the frozen baked goods may be manufactured by a method for manufacturing frozen baked goods, which is another aspect of the present disclosure described below.

[0064] In one embodiment, the frozen baked goods may be manufactured by baking a dough composition for manufacturing frozen baked goods, which is another aspect of the present disclosure described below.

[0065] According to another aspect of the present disclosure, a method for producing a frozen baked good is provided, comprising the following steps:

[0066] (a) a step of preparing a premix containing glutinous rice flour;

[0067] (b) a step of preparing a dough by mixing liquid raw materials including edible oil into the premix;

[0068] (c) a step of putting filling material inside the dough and shaping the dough to enclose the filling material;

[0069] (d) a step of baking the molded dough to produce baked goods, and

[0070] (e) A step of freezing the baked goods manufactured above.

[0071] In the above step (a), a premix containing glutinous rice flour is prepared.

[0072] In one embodiment, the glutinous rice flour may be included in an amount in a range selected from the group consisting of a combination of any one lower limit selected from the group consisting of 3, 3.2, 3.5, 3.7, and 4.0 wt% based on the premix, and any one upper limit selected from the group consisting of 7.0, 6.8, 6.5, 6.4, 6.3, and 6.0 wt%, for example, but not limited to, 3 to 7.0 wt%, 3 to 6.8 wt%, 3 to 6.5 wt%, 3 to 6 wt%, 4 to 7.0 wt%, 4 to 6.8 wt%, 4 to 6.5 wt%, or 4 to 6 wt%.

[0073] In one embodiment, the premix may further comprise modified starch.

[0074] In one embodiment, the weight ratio of glutinous rice flour and modified starch in the premix may be glutinous rice flour: modified starch = 1:4-10, and specifically, may be 1:4-10, 1:5-10, 1:5-9, 1:6-9, 1:6-8, 1:5-8, 1:5.1-7.9, 1:5.2-7.8, 1:5.3-7.7, 1:5.3-7.6, 1:5.3-7.5, or 1:5.4-7.4, but is not limited thereto.

[0075] In one embodiment, the modified starch may include substituted starch and cross-linked starch.

[0076] In one embodiment, the weight ratio of the substituted starch and the cross-linked starch may be substituted starch: cross-linked starch = 1:4 - 10, and specifically, may be 1:4 - 10, 1:5 - 9, 1:5.2 - 8.9, 1:5.3 - 8.8, 1:5.4 - 8.7, 1:5.5 - 8.6, 1:5.6 - 8.5, 1:5.75 - 8.25, or 1:6 - 8, but is not limited thereto.

[0077] In one embodiment, the modified starch may be included in an amount in a range selected from the group consisting of a combination of a lower limit selected from the group consisting of 24, 25, 26, and 27 wt% based on the premix, and an upper limit selected from the group consisting of 40, 39, 38, and 37 wt%, for example, but not limited to, 24 to 40 wt%, 25 to 39 wt%, 26 to 38 wt%, or 27 to 37 wt%.

[0078] In one embodiment, the cross-linked starch may be included in an amount selected from the group consisting of a lower limit selected from the group consisting of 19, 20, 21, 22, and 23 wt% based on the premix, and an upper limit selected from the group consisting of 37, 36, 35, 34, and 33 wt%, for example, but not limited to, 19 to 37 wt%, 20 to 36 wt%, 21 to 35 wt%, or 22 to 34 wt%.

[0079] In one embodiment, the substituted starch may be included in an amount selected from the group consisting of a lower limit selected from the group consisting of 1, 2, and 3 wt%, and an upper limit selected from the group consisting of 7, 6, and 5 wt%, based on the premix, for example, but not limited to, 1 to 7 wt%, 2 to 6 wt%, or 3 to 5 wt%.

[0080] In one aspect of the present disclosure, specific details regarding modified starch, cross-linked starch and substituted starch are the same as those described in one aspect of the frozen baked goods of the present disclosure described above, and therefore are cited and not described again.

[0081] In one embodiment, the premix may further include one or more selected from the group consisting of wheat flour, white sugar, vegetable oil, dairy products, and leavening agents.

[0082] In one embodiment, the premix may include wheat flour, modified starch, white sugar, glutinous rice flour, vegetable oil, dairy products, and a leavening agent.

[0083] The above vegetable oil includes a hydrogenated vegetable oil, and may be, for example, vegetable shortening. Furthermore, the hydrogenated vegetable oil may include, but is not limited to, hydrogenated oils obtained by adding hydrogen to cottonseed oil, palm oil, corn oil, soybean oil, etc.

[0084] The above dairy product may be whey, which may be in powder form, but is not limited thereto.

[0085] In one embodiment, the glutinous rice flour may be included in an amount of 1 to 1.5 wt%, 1 to 1.45 wt%, 1 to 1.4 wt%, 1 to 1.35 wt%, or 1 to 1.3 wt% based on the baked confectionery.

[0086] In the present disclosure, glutinous rice flour maintains the volume of baked goods before and after freezing, improves the texture of the outer skin to maintain crispiness even after freezing, and provides excellent texture even after re-cooking.

[0087] In the present disclosure, whey refers to the remaining liquid after milk is coagulated, and whey powder manufactured into powder can be used.

[0088] In one embodiment, the processed product may be included in an amount of 0.07 to 0.3 wt%, 0.1 to 0.27 wt%, 0.11 to 0.27 wt%, 0.12 to 0.25 wt%, 0.12 to 0.23 wt%, or 0.13 to 0.22 wt% based on the baked goods.

[0089] In one embodiment, the processed product may be included in an amount of 0.3 to 0.9 parts by weight, 0.4 to 0.8 parts by weight, or 0.5 to 0.7 parts by weight, based on 100 parts by weight of the premix.

[0090] In the present disclosure, the above-mentioned processed product can impart a bright golden color to baked goods.

[0091] In one embodiment, the expanding agent may include at least one selected from the group consisting of sodium pyrophosphate, sodium bicarbonate, and calcium phosphate monobasic.

[0092] In one embodiment, the expanding agent may include sodium pyrophosphate, sodium bicarbonate, and calcium phosphate monobasic.

[0093] In one embodiment, the leavening agent may be included in an amount of 0.1 to 0.4 wt%, 0.15 to 0.35 wt%, or 0.2 to 0.3 wt% based on the baked confectionery.

[0094] In one embodiment, the expanding agent may be included in an amount of 0.3 to 1.5 parts by weight, 0.4 to 1.4 parts by weight, 0.5 to 1.3 parts by weight, 0.4 to 1 part by weight, or 0.5 to 0.9 parts by weight, based on 100 parts by weight of the premix.

[0095] In one embodiment, the premix may be included in an amount of 26 to 36 wt% based on the frozen baked goods, specifically, a range selected from the group consisting of a lower limit selected from the group consisting of 26 wt%, 27 wt%, 28 wt%, and 29 wt%; and an upper limit selected from the group consisting of 36 wt%, 35 wt%, 34 wt%, 33 wt%, and 32 wt%, for example, a content of 26 to 36 wt%, 27 to 35 wt%, 28 to 34 wt%, 29 to 33 wt%, or 29 to 32 wt%.

[0096] In the above step (b), liquid raw materials including edible oil are mixed into the premix to prepare a dough.

[0097] In one embodiment, the edible fat may include animal fat, processed fat or vegetable fat.

[0098] In one embodiment, the edible oil may be a vegetable oil, and the vegetable oil may include, but is not limited to, soybean oil, corn oil, sunflower oil, palm oil, canola oil, grapeseed oil, olive oil, coconut oil, avocado oil, almond oil, walnut oil, flaxseed oil, sesame oil, or perilla oil.

[0099] In one embodiment, the liquid raw material may further include egg yolk and alcohol.

[0100] The above alcohol may include cooking alcohol, and the cooking alcohol may include alcohol made by fermenting grains with yeast. The grains may include rice, wheat, barley, or mung beans.

[0101] In one embodiment, the cooking liquor may be, but is not limited to, cheongju, mirin, shaoxing liquor, or wine.

[0102] In one embodiment, the liquid raw material may further comprise water.

[0103] In one embodiment, the liquid raw materials may include edible oil, egg yolk, alcohol, and water.

[0104] In one embodiment, the edible fat may be included in an amount of 5 to 9 wt%, 5.5 to 8.5 wt%, or 6 to 8 wt% based on the baked goods.

[0105] In one embodiment, the edible oil may be included in an amount of 13 to 33 parts by weight, 15 to 30 parts by weight, 17 to 27 parts by weight, or 20 to 25 parts by weight, based on 100 parts by weight of the premix.

[0106] In one embodiment, the total amount of the pre-mixed solution may be included in an amount of 3.8 to 7.8 wt%, 4 to 7.6 wt%, 4.2 to 7.4 wt%, 4.5 to 7.2 wt%, 5 to 7 wt%, 5.4 to 6.8 wt%, or 5.4 to 6.4 wt%, based on the baked goods.

[0107] In one embodiment, the premix may be included in an amount of 10 to 30 parts by weight, 13 to 27 parts by weight, 15 to 25 parts by weight, 17 to 23 parts by weight, or 18 to 22 parts by weight, based on 100 parts by weight of the premix.

[0108] In one embodiment, the alcohol may be included in an amount of 0.3 to 2 wt%, 0.5 to 1.5 wt%, 0.6 to 1.4 wt%, 0.7 to 1.3 wt%, or 0.7 to 1.2 wt% based on the baked goods.

[0109] In one embodiment, the alcohol may be included in an amount of 0.5 to 6 parts by weight, 1 to 5 parts by weight, 1.5 to 4.5 parts by weight, or 2 to 4 parts by weight, based on 100 parts by weight of the premix.

[0110] In the present disclosure, a dough is prepared by mixing the liquid raw materials described above into the premix.

[0111] In the above step (c), the filling is placed inside the dough and the dough is shaped to enclose the filling.

[0112] In one embodiment, the molding may utilize a mold, and specifically, the dough may be placed in the mold, and then the filling may be placed inside the dough, and then the dough may be positioned so that the dough encloses the filling.

[0113] In one embodiment, the mold may have a specific shape engraved on its inner surface. Accordingly, the shape engraved on the inner surface of the mold may be formed in relief on the exterior of the baked goods.

[0114] In one embodiment, the filling may include edible cream, grain products, nuts, or nut products.

[0115] In one embodiment, the edible cream may include a cream made from milk fat or egg yolk, and may be, but is not limited to, custard cream, choux cream, chocolate cream, corn cream, cream containing corn powder, sweet potato cream, purple sweet potato cream, sweet potato powder or cream containing purple sweet potato powder, strawberry cream, or apple cream.

[0116] In one embodiment, the grain product may be boiled grain or ground grain after boiling, and sugar or salt may be further added to the boiled grain or ground grain.

[0117] In one embodiment, the grain may include one or more selected from the group consisting of barley, wheat, rye, oats, corn, barley, and red beans.

[0118] In one embodiment, the processed product of the grain may comprise a paste form.

[0119] In one embodiment, the grain product may include boiled red beans, boiled whole red beans, or ground red beans, or red bean paste.

[0120] In one embodiment, the nuts may be one or more selected from the group consisting of chestnuts, walnuts, pine nuts, pecans, peanuts, almonds, macadamias, pistachios, sunflower seeds, pumpkin seeds, Brazil nuts, and coconuts.

[0121] In one embodiment, the nut product may include ground nuts, and sugar or salt may be further added to the nuts or ground nuts.

[0122] In the above step (d), the dough formed by adding the above ingredients is baked to produce a baked confectionery.

[0123] In one embodiment, the baking may include baking at a temperature of 150 to 220°C for 1 to 10 minutes. Specifically, the temperature of the baking may be a temperature range having a lower limit selected from the group consisting of 150°C, 155°C, 160°C, 165°C, and 170°C; and an upper limit selected from the group consisting of 220°C, 215°C, 210°C, 205°C, and 200°C, and specifically, may be 150 to 220°C, 155 to 215°C, 160 to 210°C, 165 to 205°C, or 170 to 200°C.

[0124] Additionally, the baking time may be a time range selected from the group consisting of a lower limit of 1 minute, 2 minutes, or 3 minutes; and an upper limit of 10 minutes, 9 minutes, 8 minutes, 7 minutes, 6 minutes, or 5 minutes, and specifically, may be, but is not limited to, 1 to 10 minutes, 2 to 10 minutes, 2 to 9 minutes, 2 to 8 minutes, 2 to 7 minutes, 2 to 6 minutes, 3 to 10 minutes, 3 to 9 minutes, 3 to 8 minutes, 3 to 7 minutes, 3 to 6 minutes, or 3 to 5 minutes.

[0125] In the above step (e), the manufactured baked goods are frozen.

[0126] The above freezing may be performed using, but is not limited to, air freezing methods such as still air freezing, blower freezing, and fluidized bed freezing; contact freezing methods such as plate freezing and drum freezing; immersion freezing; or cryogenic freezing methods.

[0127] The frozen baked goods of the present application are manufactured by the above manufacturing method, so that the volume before and after freezing is maintained, the color is excellent, the texture of the outer skin is improved, the crispiness is maintained even after freezing, and the texture is excellent even after re-cooking.

[0128] According to another aspect of the present disclosure, a dough composition for manufacturing frozen baked goods is provided, which comprises a premix comprising glutinous rice flour.

[0129] In one embodiment, the premix may further comprise modified starch.

[0130] In one embodiment, the weight ratio of glutinous rice flour and modified starch in the premix may be glutinous rice flour: modified starch = 1:4-10, and specifically, may be 1:4-10, 1:5-10, 1:5-9, 1:6-9, 1:6-8, 1:5-8, 1:5.1-7.9, 1:5.2-7.8, 1:5.3-7.7, 1:5.3-7.6, 1:5.3-7.5, or 1:5.4-7.4, but is not limited thereto.

[0131] In one embodiment, the modified starch may include substituted starch and cross-linked starch.

[0132] In one embodiment, the weight ratio of the substituted starch and the cross-linked starch may be substituted starch: cross-linked starch = 1:4 - 10, and specifically, may be 1:4 - 10, 1:5 - 9, 1:5.2 - 8.9, 1:5.3 - 8.8, 1:5.4 - 8.7, 1:5.5 - 8.6, 1:5.6 - 8.5, 1:5.75 - 8.25, or 1:6 - 8, but is not limited thereto.

[0133] In one embodiment, the premix may further comprise one or more selected from the group consisting of wheat flour, white sugar, vegetable oil, dairy products, and leavening agents.

[0134] In one embodiment, the premix may include wheat flour, modified starch, white sugar, glutinous rice flour, vegetable oil, dairy products, and a leavening agent.

[0135] In one embodiment, the dough composition for manufacturing frozen baked goods further comprises a liquid raw material including edible oil.

[0136] In one embodiment, the edible fat may include animal fat, processed fat or vegetable fat.

[0137] In one embodiment, the edible oil may be a vegetable oil, and the vegetable oil may include, but is not limited to, soybean oil, corn oil, sunflower oil, palm oil, canola oil, grapeseed oil, olive oil, coconut oil, avocado oil, almond oil, walnut oil, flaxseed oil, sesame oil, or perilla oil.

[0138] In one embodiment, the liquid raw material may further include egg yolk and alcohol.

[0139] The above alcohol may include cooking alcohol, and the cooking alcohol may include alcohol made by fermenting grains with yeast. The grains may include rice, wheat, barley, or mung beans.

[0140] In one embodiment, the cooking liquor may be, but is not limited to, cheongju, mirin, shaoxing liquor, or wine.

[0141] In one embodiment, the liquid raw material may further comprise water.

[0142] In one embodiment, the liquid raw materials may include edible oil, egg yolk, alcohol, and water.

[0143] In one embodiment, the liquid raw material may further comprise water.

[0144] The frozen baked goods of the present application are manufactured using the dough composition, so that the volume before and after freezing is maintained, the color is excellent, the texture of the outer skin is improved, the crispiness is maintained even after freezing, and the texture is excellent even after re-cooking.

[0145] The details regarding the technology, characteristics, and content of each component in the dough composition for manufacturing the above-mentioned frozen baked goods are the same as those described in the frozen baked goods and the manufacturing method thereof, which is another aspect of the present disclosure, and therefore, they are cited and will not be described again.

[0146] The frozen baked goods of the present disclosure can maintain a plump appearance and can have a bright golden color and a crispy texture.

[0147] The frozen baked goods of the present disclosure can be distributed in a frozen state, and even after freezing, the volume reduction rate is very low, so that the baked goods can maintain a plump volume, and even after thawing or recooking, the baked goods can maintain a crispy texture and be easily eaten.

[0148] However, the effects of the present disclosure are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

[0149] Figure 1 is a photograph of a frozen baked confectionery in the shape of a carp of Example 2 (left) and Comparative Example 1 (right).

[0150] Figure 2a is a frozen baked confectionery in the shape of a carp of Example 2, and Figure 2b is a frozen baked confectionery in the shape of a carp of Comparative Example 3.

[0151] Hereinafter, the present disclosure will be described in detail by way of examples. However, the following examples are intended to specifically illustrate the present disclosure, and the contents of the present disclosure are not limited by the following examples.

[0152]

[0153] Manufacturing Example 1: Manufacturing of a carp-shaped baked confectionery

[0154] To manufacture bungeo-shaped baked goods, premix, soybean oil, egg yolk, rice wine, water, and cream puff (CJ CheilJedang, Korea) were prepared. Among these, wheat flour, modified starch, glutinous rice flour, white sugar, vegetable shortening, whey powder, and leavening agent were prepared as premix raw materials, and sodium acid pyrophosphate, sodium bicarbonate, and monobasic calcium phosphate were prepared as leavening agent raw materials.

[0155] First, in order to prepare a dough for making the outer skin of a carp-shaped baked confectionery, the prepared premix raw materials were first mixed. Then, liquid raw materials of soybean oil, whole egg liquid, rice wine, and water were added to this mixture and mixed to prepare a dough. Each ingredient of the dough was weighed and mixed so that the contents were as follows based on 100 parts by weight of the finished carp-shaped baked confectionery: 30.8 parts by weight of premix, 7.1 parts by weight of soybean oil, 5.8 parts by weight of whole egg liquid, 0.9 parts by weight of rice wine, and 16.9 parts by weight of water. The prepared dough was placed in a carp-shaped mold, and 38.5 parts by weight of cream puff as a filling was added to the dough based on 100 parts by weight of the finished carp-shaped baked confectionery, and the dough was formed to enclose the cream puff, and then baked in the mold. The baking was performed at a temperature of 170 to 200°C for 3 to 5 minutes. The baked carp-shaped baked goods were cooled. The cooled carp-shaped baked goods were frozen and packaged to become the final product.

[0156]

[0157] Manufacturing Example 2: Manufacturing of baked goods in the shape of a carp according to the examples and comparative examples.

[0158] In order to confirm the properties and effects of baked goods according to the presence or absence and content ratio of major raw materials among the premix raw materials, a premix raw material formulation according to the following Table 1 was manufactured. The content of each raw material in the formulation in Table 1 is the content when the total content of the premix is ​​100. Comparative Example 1 did not add modified starch, and Comparative Example 2 did not add glutinous rice flour. Examples 1 to 3 changed the content of modified starch. Liquid raw materials other than the premix were used according to the content ratio of the liquid raw materials according to Manufacturing Example 1. Each baked goods was manufactured using the formulations of Examples 1 to 3 and Comparative Examples 1 and 2 in Table 1.

[0159] Premix raw material Comparative example 1 Comparative example 2 Example 1 Example 2 Example 3 Wheat flour 6739.9403530 Tapioca modified starch 1 * 028232833 Tapioca modified starch 2 ** 04444 Glutinous rice flour 4.904.94.94.9 White sugar 2323232323 Vegetable shortening 3.73.73.73.73.7 Whey powder 0.60.60.60.60.6 Raising agent 0.80.80.80.80.8

[0160] In Table 1 above, tapioca modified starch 1 * CJ SE01 (cross-linked starch) and tapioca modified starch 2 ** is CJ SE05 (substituted starch).

[0161] According to the above-mentioned raw material composition, baked goods in the shape of a carp were manufactured using the same method as in Manufacturing Example 1 for the baked goods of Examples 1 to 3 and Comparative Examples 1 to 2.

[0162] Meanwhile, for comparison with existing products, commercially available carp-shaped baked goods were purchased and the physical properties were confirmed together with Examples 1 to 3 and Comparative Examples 1 to 2 as Comparative Example 3. Comparative Example 3 includes the following raw materials based on 100 wt% of the finished carp-shaped baked goods product: 70 wt% of carp-shaped baked goods dough raw materials [wheat flour, whole egg, 7.014 wt% of processed grain product A (60% glutinous rice), 3.006 wt% of processed grain product B (100% white rice), sugar, vegetable cream] and 30 wt% of choux cream.

[0163]

[0164] Experimental Example 1: Evaluation of Physical Properties of Carp-Shaped Baked Cookies

[0165] The physical properties of the above-mentioned baked goods in the shape of a carp were evaluated and analyzed.

[0166]

[0167] (1) Measurement of the volume of baked goods before and after freezing

[0168] In order to confirm the volume change before and after freezing of the carp-shaped baked goods manufactured in Manufacturing Examples 1 and 2, volume was measured using a volume measuring device (Volscan Profiler). First, after manufacturing the carp-shaped baked goods, they were cooled at room temperature until the internal temperature became 25℃ or lower, and then the volume before freezing was measured. Next, the carp-shaped baked goods whose volume before freezing was measured were frozen in a -40℃ rapid freezer for 20 minutes, and then the frozen baked goods were taken out and the volume was measured. The volume was measured using a volume measuring device (Volscan Profiler, Perten instruments, BVM 6640). The specific volume was expressed in units of volume (mL) / weight (g).

[0169]

[0170] (2) Measurement of moisture content

[0171] The crucian carp-shaped baked goods manufactured by the methods of Manufacturing Examples 1 and 2 were cooled from room temperature until the internal temperature reached 25℃, and then frozen in a -40℃ rapid cooler for 20 minutes. In order to measure the moisture content of the whole and the outer skin of the frozen crucian carp-shaped baked goods, for the whole moisture content, one entire baked goods (25-35g) including the filling was crushed and a certain amount of sample (3-20g) was collected. For the outer skin, approximately 3g was collected after separating it from the filling and crushing it. Afterwards, the moisture content of the whole and outer skin samples was measured three times under the conditions of 105℃ for 15 hours using the atmospheric pressure heating and drying method, and the average value was recorded.

[0172]

[0173] (3) Measurement of water activity

[0174] The crucian carp-shaped baked goods manufactured by the methods of Manufacturing Examples 1 and 2 were cooled from room temperature until the internal temperature reached 25°C, and then frozen in a rapid cooler at -40°C for 20 minutes. Whole and outer skin samples were collected from the frozen crucian carp-shaped baked goods in the same manner as in the moisture content measurement method described above, and the moisture activity of the collected samples was measured using a moisture activity measuring device, and the measured values ​​were recorded.

[0175]

[0176] (4) Measurement of color

[0177] The crucian carp-shaped baked goods manufactured by the methods of Manufacturing Examples 1 and 2 were cooled from room temperature until the internal temperature reached 25°C, and then frozen in a -40°C rapid cooler for 20 minutes. Samples of the outer skin were collected from the frozen crucian carp-shaped baked goods, the collected samples were ground, and then the color was measured. The color was recorded using a colorimeter as the L (lightness), a (redness), and b (yellowness) values ​​of the samples after cooking.

[0178]

[0179] (5) TA (Texture Analysis) analysis

[0180] The crucian carp-shaped baked goods manufactured by the methods of Manufacturing Examples 1 and 2 were cooled from room temperature until the internal temperature reached 25℃, and then frozen in a -40℃ rapid freezer for 20 minutes. The frozen crucian carp-shaped baked goods were preheated in an air fryer at 170℃ for 3 minutes and then cooked for 9 minutes. After the re-cooked crucian carp-shaped baked goods sample weighing 25-35g was placed with the wide surface in contact with the bottom, TA analysis was performed using a Texture Analyzer TA XT-Plus (Stable Micro Systems, UK). The TA analysis conditions were based on the AACC 74-09 Standard Method, and the detailed standards are shown in Table 2 below. During the TA analysis, the Compression Force Value, average value, and standard deviation were recorded.

[0181] Probecircular, 35 mmModeMeasure force in compressionOptionReturn to startPre-test speed1.0mm / sTest speed1.7mm / sPost-test speed10.0mm / sStrain40%Trigger TypeAuto-5gTare ModeAutoData Acquisition Rate250pps

[0182] (6) Sensory evaluation

[0183] The crucian carp-shaped baked goods manufactured by the methods of Manufacturing Examples 1 and 2 were cooled from room temperature until the internal temperature reached 25°C, and then frozen in a -40°C rapid cooler for 20 minutes. The frozen crucian carp-shaped baked goods were preheated in an air fryer at 170°C for 3 minutes and then cooked for 9 minutes. A sensory evaluation was conducted on the cooked crucian carp-shaped baked goods by five sensory evaluators using a 5-point scale.

[0184]

[0185] Experimental Example 2: Results of physical and sensory evaluation of crucian carp-shaped baked goods

[0186] (1) Volume retention rate evaluation results

[0187] The results of evaluating the volume retention rate of the crucian carp-shaped baked goods manufactured in the above manufacturing example are shown in Table 3 below. The volume retention rate was calculated as [volume after freezing / volume before freezing] x 100.

[0188] Baked goods Volume before freezing (mL) Volume after freezing (mL) Volume retention rate Comparative example 132.5 (specific volume 1.16) 31.1 (specific volume 1.12) 95.69 Comparative example 233 (specific volume 1.18) 32.7 (specific volume 1.17) 99.09 Exemplary example 132.93 (specific volume 1.18) 32.70 (specific volume 1.17) 99.29 Exemplary example 233.5 (specific volume 1.2) 33.4 (specific volume 1.19) 99.70 Exemplary example 332.97 (specific volume 1.18) 32.80 (specific volume 1.17) 99.49

[0189] According to the results in Table 3 above, the carp-shaped baked goods of Examples 1 to 3 showed a higher volume retention rate during freezing than the carp-shaped baked goods of Comparative Example 1, demonstrating an excellent volume retention effect. In addition, as can be seen in the photograph shown in Fig. 1, it was confirmed that the frozen baked goods on the left (Example 2, with modified starch added) maintained their volume even after freezing better than the frozen baked goods on the right (Comparative Example 1, without modified starch added).

[0190]

[0191] (2) Results of moisture content and water activity measurement of baked goods shaped like a carp

[0192] The measurement results of moisture content and water activity of the crucian carp-shaped baked goods manufactured in the above manufacturing example are shown in Table 4 below.

[0193] Baked confectioneryFrozen baked confectioneryMoisture content (whole)Frozen baked confectioneryMoisture content (outer skin)Frozen baked confectioneryWater activity (whole)Frozen baked confectioneryWater activity (outer skin)Comparative example 132.7028.661.0340.979Comparative example 233.0329.321.0160.958Comparative example 341.1636.051.0811.072Example 132.8728.751.0210.958Example 232.7228.511.0150.956Example 332.5028.421.0080.947

[0194] From the results in Table 4, it was confirmed that the carp-shaped baked goods of Examples 1 to 3 had lower moisture content and water activity than the commercially available carp-shaped baked goods of Comparative Example 3.

[0195]

[0196] (3) Measurement results of TA and color difference of the goldfish-shaped baked goods

[0197] The TA measurement results and color difference measurement results of the crucian carp-shaped baked goods manufactured in the above manufacturing example are shown in Table 5 below.

[0198] Baked confectioneryCooked baked confectioneryTA(Peak count; ea)Cooked baked confectionery(Peak force; g.sec)Color difference L valueColor difference a valueColor difference b valueComparative example 123.0887.8758.4512.2825.61Comparative example 229.0842.3261.3311.5325.49Comparative example 33.3424.0067.776.3828.79Example 132.0901.3460.9311.5325.41Example 234.0920.2061.2411.0925.58Example 339.0930.2163.1011.1725.24

[0199]

[0200] As can be seen in Table 5, the baked goods of Examples 1 to 3 were found to have much better peak counts and peak forces than those of Comparative Examples 1 to 3. In addition, as can be seen in the photographs of FIGS. 2a and 2b, the crucian carp-shaped baked goods of Example 2 (FIG. 2a) were found to have a brighter golden color than the commercially available baked goods of Comparative Example 3 (FIG. 2b).

[0201]

[0202] (4) Results of sensory evaluation of baked goods shaped like a carp

[0203] The sensory evaluation results of the crucian carp-shaped baked goods manufactured in the above manufacturing example are shown in Table 6 below.

[0204] Baked goods overall preference, crust texture preference, crust crispiness preference, crust chewiness preference, comparative example 13.8, 3.8, 3.7, 3.2, comparative example 24, 43.9, 3.6, comparative example 33.7, 3.7, 3.5, 3.7, embodiment 14, 44, 54, 63.8, embodiment 24, 64, 64, 43.8, embodiment 34, 14, 14, 24, 4

[0205] Although representative embodiments of the present disclosure have been described above as examples, the scope of the present disclosure is not limited to the specific embodiments described above, and a person having ordinary skill in the relevant field will be able to appropriately change the present disclosure within the scope described in the claims of the present disclosure.

Claims

1. As a frozen baked good, Contains an outer shell containing glutinous rice flour, A frozen baked confectionery having a total moisture content of 27 to 37 wt% and a moisture content of the outer skin of the frozen baked confectionery of 23 to 33 wt%.

2. In claim 1, The above frozen baked goods are frozen baked goods having a volume retention rate of 95.80 to 99.80% after freezing compared to before freezing.

3. In claim 1, A frozen baked good, wherein the peak count measured by a TA measuring device after cooking the frozen baked good is 10 to 50 pieces (ea).

4. In claim 1, A frozen baked good, wherein the peak force (g.sec) measured by a TA measuring device after cooking of the frozen baked good is 850 to 1000.

5. In claim 1, A frozen baked confectionery, wherein the outer shell of the frozen baked confectionery further contains modified starch.

6. In claim 5, A frozen baked confectionery wherein the weight ratio of the above glutinous rice flour and modified starch is glutinous rice flour: modified starch = 1: 4 - 10.

7. In claim 5, A frozen baked good, wherein the modified starch includes cross-linked starch and substituted starch.

8. In claim 7, A frozen baked confectionery, wherein the weight ratio of the substituted starch and the cross-linked starch is substituted starch: cross-linked starch = 1:4 - 10.

9. A method for manufacturing frozen baked goods comprising the following steps: (a) a step of preparing a premix containing glutinous rice flour; (b) a step of preparing a dough by mixing liquid raw materials including edible oil into the premix; (c) a step of putting filling material inside the dough and shaping the dough to enclose the filling material; (d) a step of baking the molded dough to produce baked goods, and (e) A step of freezing the baked goods manufactured above.

10. In claim 9, A method for manufacturing frozen baked goods, wherein the above premix further contains modified starch.

11. In claim 10, A method for manufacturing frozen baked goods, wherein the weight ratio of the above glutinous rice flour and modified starch is glutinous rice flour: modified starch = 1:4 - 10.

12. In claim 10, A method for producing frozen baked goods, wherein the modified starch includes cross-linked starch and substituted starch.

13. In claim 12, A method for manufacturing frozen baked goods, wherein the weight ratio of the substituted starch and the cross-linked starch is substituted starch: cross-linked starch = 1:4 - 10.

14. In claim 9, A method for manufacturing frozen baked goods, wherein the liquid raw material further includes egg yolk and alcohol.

15. In claim 9, A method for producing a frozen baked good, wherein in the above step (a), a leavening agent is further added to the solid raw material, and the leavening agent comprises at least one selected from the group consisting of sodium acid pyrophosphate, sodium bicarbonate, and monobasic calcium phosphate.

16. In claim 9, A method for manufacturing a frozen baked good, wherein the above-mentioned filling comprises edible cream, grain products, nuts or nut products.

17. In claim 9, A method for producing a frozen baked good, wherein the baking comprises baking at a temperature of 150 to 220°C for 1 to 10 minutes.

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