Tangzhong comprising liquid dairy product, bread dough comprising same, and bread manufactured using same

Abstract

The present invention relates to a tangzhong comprising a liquid dairy product, bread dough comprising same, and bread manufactured using same. In the present invention, wheat flour and liquid dairy products are used to prepare a water-free tangzhong, and thus a tangzhong that stales more slowly and is moister and softer than a conventional tangzhong prepared using water can be prepared. In addition, when bread is manufactured using the tangzhong of the present invention, it is possible to manufacture bread that exhibits high moisture retention and stales slowly, maintains moistness over time, has a chewy interior and more prominent flavor unique to dairy products, and has excellent flavor, texture and internal crumb structure.

Description

Tangzhong containing liquid dairy products, bread dough containing the same, and bread made using the same

[0001] The present invention relates to a tangzhong containing a liquid dairy product, a bread dough containing the same, and bread manufactured using the same, and more particularly, to a tangzhong manufactured by mixing wheat flour and a liquid dairy product, a bread dough containing the same, and bread manufactured using the same.

[0002] Bread is a product made by mixing basic ingredients like flour, yeast, water, and salt in a kneader, developing gluten, allowing the yeast to ferment and expand before baking in a pan. Depending on the type, variations in dough shape, fermentation, and baking methods exist. Tangzhong, a gel-like mixture made by heating flour and water, is added to bread dough to enhance its flavor and texture and delay staling.

[0003] When making bread using tangzhong, more moisture can be included in the bread dough, making the bread more moist, the texture of the bread softer and fluffier, and bread made with tangzhong can have a longer shelf life than regular bread, so it has been used in making various breads such as red bean bread, soboro bread, and milk bread, and has been used in making even more types of bread recently.

[0004] For example, Korean Patent No. 10-2224153 discloses a fermented rice germ bread containing a tangzhong made by brewing the extract of Acanthopanax spp., and discloses a method for producing fermented bread with nutritional functionality by mixing rice germ powder, acetic acid starch, yeast, and various plant-based materials. In addition, Korean Patent No. 10-2759391 discloses a method for producing a white roll using a dough containing milk and tangzhong, and discloses a method for producing a white roll that can implement a soft texture by combining various dough fermentation and heating processes.

[0005] However, the tangzhong disclosed in the aforementioned documents does not include liquid dairy products themselves, which serve as a moisture source and provide valuable nutrients, and there are still limitations in simultaneously achieving structural stability and enhanced functionality. In particular, there is no specific disclosure regarding a tangzhong that actively incorporates the unique flavor and nutritional components of dairy products into its composition, thereby simultaneously enhancing various quality factors such as texture, moisturizing power, and internal structure.

[0006] Accordingly, the inventors of the present invention developed a tangzhong based solely on liquid dairy products without adding any water by directly utilizing liquid dairy products as a moisture source for the tangzhong, and confirmed that by using this in bread making, bread can be made that has excellent moisture retention capacity, remains moist over time, has a soft and chewy texture inside, and has a richer, dairy-specific flavor, thereby completing the present invention.

[0007] The purpose of the present invention is to provide a tangzhong that can improve the flavor, texture and internal appearance of bread.

[0008] Another object of the present invention is to provide a bread dough including the above-mentioned Tangzhong.

[0009] Another object of the present invention is to provide bread manufactured using the above bread dough.

[0010] To achieve the above object, the present invention provides a tangzhong comprising a gelatinous substance obtained by mixing and heating wheat flour and a liquid dairy product.

[0011] In the tangzhong of the present invention, the content of the liquid dairy product may be 400 to 1000 parts by weight per 100 parts by weight of the wheat flour.

[0012] In the Tangzhong of the present invention, the liquid dairy product may include milk and cream.

[0013] In the Tangzhong of the present invention, the whipped cream may be animal whipped cream.

[0014] In the Tangzhong of the present invention, the content of the milk may be 365 to 835 parts by weight per 100 parts by weight of the wheat flour.

[0015] In the Tangzhong of the present invention, the content of the whipped cream may be 35 to 165 parts by weight per 100 parts by weight of the flour.

[0016] In the Tangzhong of the present invention, the weight ratio of the whipped cream and milk may be 1:2 to 1:10.

[0017] In the Tangzhong of the present invention, the Tangzhong may further include at least one selected from sugar and a preservative.

[0018]

[0019] In addition, the present invention provides a bread dough comprising wheat flour, yeast and tangzhong, wherein the tangzhong comprises a gelatin obtained by mixing and heating wheat flour and a liquid dairy product.

[0020] In the bread dough of the present invention, the content of the tangzhong may be 23 to 43 parts by weight based on 100 parts by weight of wheat flour used in the bread dough.

[0021] In the bread dough of the present invention, the bread dough may further include one or more ingredients selected from the group consisting of sugar, salt, powdered milk, milk, improver, butter, shortening, and flavoring.

[0022]

[0023] The present invention also provides bread manufactured using the bread dough.

[0024] In the bread of the present invention, the bread may be at least one selected from the group consisting of sliced ​​bread, bagel, brioche, pastry, donut, yeast donut, Mont Blanc, butter roll, pizza crust, and cheese stick.

[0025]

[0026] In addition, the present invention provides a method for producing tangzhong, comprising the steps of (i) preparing a mixture by adding wheat flour to a liquid dairy product; (ii) preparing a gelatinized dough by first stirring and heating the mixture; and (iii) second stirring and cooling the gelatinized dough.

[0027] The manufacturing method of the present invention may further include a step of aging the manufactured tangzhong.

[0028] In the manufacturing method of the present invention, the heating temperature in step (ii) may be 60 to 100°C.

[0029] In the manufacturing method of the present invention, the stirring in step (ii) can be performed at a speed of 200 to 1,500 rpm for 10 to 60 minutes.

[0030] In the manufacturing method of the present invention, the cooling temperature in step (iii) may be 50 to 80°C.

[0031] In the manufacturing method of the present invention, the stirring speed in step (iii) may be 100 to 1,000 rpm.

[0032] In the manufacturing method of the present invention, the maturation of the tangzhong can be performed at -5 to 15°C for 12 to 36 hours.

[0033] The present invention utilizes flour and liquid dairy products to produce a tangzhong that does not contain any water, thereby producing a tangzhong that is more moist and softer, with a slower aging rate than conventional tangzhong produced using water. Furthermore, when bread is produced using the tangzhong of the present invention, the bread exhibits high moisture retention and a slow aging rate, retains moisture over time, and has a chewy interior while further highlighting the unique flavor of dairy products, resulting in excellent flavor, texture, and inner beauty.

[0034] Figure 1a shows a photograph of a manufacturing process of a tangzhong according to one embodiment of the present invention.

[0035] Figure 1b shows a photograph of a tangzhong manufactured according to one embodiment of the present invention.

[0036] Figure 2a shows a photograph of bread dough manufactured according to one embodiment of the present invention.

[0037] Figure 2b shows a photograph of bread manufactured according to one embodiment of the present invention.

[0038] Hereinafter, specific implementations of the present invention will be described in more detail. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one skilled in the art to which the present invention pertains. In general, the nomenclature used herein is well known and commonly used in the art.

[0039]

[0040] The present invention relates to a tangzhong comprising wheat flour and a liquid dairy product. In the present invention, a liquid dairy product, specifically milk, fresh cream, etc., is used to produce a tangzhong that does not contain any water, thereby reducing the aging rate of the tangzhong and improving moisture and softness. In addition, by using the tangzhong, bread can be produced that has a high moisture retention capacity, maintains moisture over time, has a chewy interior, and has excellent flavor, texture, and interior that highlights the unique flavor of dairy products.

[0041] The tangzhong of the present invention may include wheat flour and a liquid dairy product, and specifically, the tangzhong of the present invention may include a gelatin obtained by mixing and heating wheat flour and a liquid dairy product.

[0042] In the present invention, the wheat flour used in the production of tangzhong may include strong flour or medium flour, and preferably may include strong flour.

[0043] In addition, in the present invention, the liquid dairy product may include one or more of milk, cream, skimmed concentrated milk, etc., and preferably may include milk and cream.

[0044] In the present invention, unlike the general tangzhong made by mixing flour and water, the tangzhong is made by mixing flour and milk and adding a small amount of heavy cream to the milk, thereby enhancing the rich taste and rich flavor characteristic of dairy products.

[0045] In addition, the Tangzhong of the present invention has a slower aging speed (i.e., a slower hardening speed) than a general Tangzhong using water, and has a property of being moist and soft like ink rather than dough when cooled, but solidifying into a single lump.

[0046] In the tangzhong of the present invention, the liquid dairy product may be included in an amount of 400 to 1,000 parts by weight, preferably 500 to 900 parts by weight, and more preferably 600 to 800 parts by weight, per 100 parts by weight of wheat flour. When the content of the liquid dairy product is within the above range, the produced tangzhong has appropriate viscosity and elasticity, and can exhibit a moist texture and a flavor characteristic of dairy products.

[0047] When using milk as the above liquid dairy product, the tangzhong of the present invention may contain 365 to 835 parts by weight of milk, preferably 445 to 755 parts by weight, and more preferably 525 to 675 parts by weight of milk per 100 parts by weight of wheat flour.

[0048] In addition, when adding whipped cream as the liquid dairy product, the whipped cream may be included in the Tangzhong of the present invention in an amount of 35 to 165 parts by weight, preferably 55 to 145 parts by weight, and more preferably 75 to 125 parts by weight, per 100 parts by weight of wheat flour.

[0049] In the present invention, the whipped cream may include at least one selected from animal-based whipped cream and vegetable-based whipped cream, and is preferably animal-based whipped cream. The animal-based whipped cream refers to whipped cream using fat separated from milk, and the vegetable-based whipped cream refers to whipped cream using vegetable-based fats such as palm oil, palm kernel oil, and edible oil.

[0050] In the present invention, by mixing milk and fresh cream as a raw material for tangzhong and appropriately controlling the ratio of the milk and fresh cream, the tangzhong produced can exhibit viscosity and elasticity suitable for dough production, and bread produced using the tangzhong can have a flavor that is characteristic of dairy products, has a rich and soft flavor, suppresses a greasy taste, and maintains the flavor of fresh milk.

[0051] In this respect, the liquid dairy product included in the tangzhong of the present invention may include milk and fresh cream, and the weight ratio of the fresh cream and milk may be 1:2 to 1:10, preferably 1:3 to 1:8, and more preferably 1:5 to 1:7.

[0052] In one embodiment of the present invention, as a result of comparing the properties of tangzhong manufactured by controlling the weight ratio of milk and cream, it was confirmed that when milk and cream are mixed at a specific weight ratio, the manufactured tangzhong is not too thin or too thin and exhibits viscosity and elasticity appropriate for adding to dough, and bread manufactured using the tangzhong has the richness, soft taste, and fresh flavor characteristic of dairy products.

[0053] The tangzhong of the present invention may further contain sugar, and in the tangzhong of the present invention, the sugar may be contained in an amount of 0.5 to 10 parts by weight, preferably 1 to 5 parts by weight, and more preferably 1 to 3 parts by weight, per 100 parts by weight of wheat flour.

[0054] In addition, the Tangzhong of the present invention may further contain a preservative, for example, at least one preservative selected from the group consisting of epsilon polylysine, sodium propionate, calcium propionate, and potassium propionate, and preferably further contain epsilon polylysine. In the Tangzhong of the present invention, the preservative may be contained in an amount of 0.05 to 1 part by weight, preferably 0.1 to 0.5 part by weight, and more preferably 0.1 to 0.3 part by weight, based on 100 parts by weight of wheat flour.

[0055]

[0056] The tangzhong of the present invention can be manufactured by mixing and heating wheat flour and liquid dairy products.

[0057] Specifically, the tangzhong of the present invention is manufactured by performing the steps of: preparing a mixture by adding wheat flour to a liquid dairy product; preparing a gelatinized dough by first stirring and heating the mixture; and second stirring and cooling the gelatinized dough.

[0058] First, flour is added to the liquid dairy product to form a mixture. Sugar, preservatives, or both may be added to the liquid dairy product along with the flour.

[0059] Afterwards, a step of first stirring and heating the mixture to prepare a luxurious dough is performed.

[0060] The above first stirring can be performed at 200 to 1,500 rpm, preferably 300 to 1,000 rpm, more preferably 700 to 900 rpm, for 10 to 60 minutes, preferably 20 to 40 minutes.

[0061] Heating of the mixture may be performed together with the first stirring, and specifically, the mixture may be heated to 60 to 100°C, preferably 70 to 90°C, and more preferably 75 to 85°C to produce a gelatinized dough. If the heating temperature is too high, the viscosity of the tangzhong may increase, making the dough tough, the dough temperature may become excessively high, and the color may change to yellow due to caramelization. In addition, if the heating temperature is too low, the viscosity may be low, resulting in a loss of a springy texture, and it may be difficult to realize a moist and chewy texture.

[0062] Next, the prepared luxurious dough can be prepared by performing a second stirring and cooling step.

[0063] The above secondary stirring can be performed at 100 to 1,000 rpm, preferably 200 to 700 rpm, and more preferably 400 to 600 rpm.

[0064] Cooling of the luxurious dough can be performed with secondary stirring, and the cooling temperature can be 50 to 80°C, preferably 60 to 70°C, and more preferably 65 to 75°C.

[0065] Thereafter, a step of maturing the prepared tangzhong at a low temperature can be performed, and specifically, the tangzhong can be matured by storing it at -5 to 15°C, preferably 0 to 10°C, for 12 to 36 hours, preferably 18 to 30 hours.

[0066] It is recommended that the tangzhong manufactured in this way be used within 7 days from the date of manufacture, specifically within 6 days.

[0067] The tangzhong of the present invention is manufactured using liquid dairy products without adding water, thereby enhancing the rich, rich flavor and aroma characteristic of liquid dairy products. Furthermore, compared to tangzhong made with water, the tangzhong exhibits a slower aging rate and, upon cooling, has the characteristic of forming a moist, soft dough that solidifies into a single lump. Accordingly, the tangzhong of the present invention can be effectively used in the manufacture of various breads, such as sliced ​​bread.

[0068]

[0069] The present invention also provides a bread dough containing the above-described tangzhong and bread made using the same. In the present invention, the bread may be at least one selected from the group consisting of bread, bagels, brioche, sweet pastries, twisters, yeast donuts, Mont Blanc, butter rolls, pizza crusts, and cheese sticks, and preferably bread.

[0070] Specifically, in the present invention, bread dough can be prepared by mixing water with dough raw materials including wheat flour, yeast, and tangzhong, and baking the dough to produce bread.

[0071] The wheat flour used in the bread dough of the present invention may be at least one type of bread flour such as strong flour, all-purpose flour, whole wheat flour, rye flour, whole wheat flour, etc., preferably strong flour.

[0072] In the bread dough of the present invention, the tangzhong may be included in an amount of 23 to 43 parts by weight, preferably 26 to 40 parts by weight, and more preferably 30 to 36 parts by weight, based on 100 parts by weight of wheat flour used in the bread dough. If the content of tangzhong is high in the bread dough, the tangzhong may cause the bread to have low volume and be excessively chewy, resulting in a tough crust. By adjusting the content of tangzhong to optimize the balance of the dough, it is possible to produce bread having both excellent texture and volume, specifically, bread having excellent texture and volume.

[0073] In one embodiment of the present invention, as a result of comparing the properties of bread manufactured by controlling the content of tangzhong, it was confirmed that when tangzhong is included in a specific content, there is no stickiness during mixing of raw materials and dividing of dough, and the manufactured bread exhibits an appetizing appearance, a chewy and non-tough texture, and a dairy product flavor and rich taste.

[0074] In the bread dough of the present invention, water may be included in an amount of 22 to 42 parts by weight, preferably 25 to 39 parts by weight, and more preferably 29 to 35 parts by weight, per 100 parts by weight of wheat flour used in the bread dough.

[0075] The above yeast is an ingredient that helps fermentation and gives volume to bread, and may be included in an amount of 1 to 5 parts by weight, preferably 2 to 3 parts by weight, per 100 parts by weight of wheat flour used in bread dough, taking into account the flavor and fermentability of the bread.

[0076] In a preferred embodiment of the present invention, the bread dough may be a bread dough, and the bread dough may further include one or more ingredients selected from the group consisting of sugar, salt, powdered milk, milk, improver, butter, shortening, and flavoring.

[0077] In the bread dough of the present invention, sugar is an ingredient added to break down starch in the bread dough so that fermentation can proceed, and may be included in an amount of 10 to 15 parts by weight, preferably 11 to 14 parts by weight, per 100 parts by weight of wheat flour used in the bread dough.

[0078] Meanwhile, the salt not only imparts flavor to bread, but also strengthens the gluten structure, increasing the bread's volume and controlling the fermentation rate. The salt may be included in an amount of 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight, per 100 parts by weight of wheat flour used in bread dough.

[0079] The above powdered milk is an ingredient that adds flavor to bread and helps maintain moisture and browning of the dough, and may be included in an amount of 1 to 5 parts by weight, preferably 2 to 4 parts by weight, per 100 parts by weight of wheat flour used in bread dough.

[0080] Additionally, the milk is an ingredient that adds flavor and softness to the bread and improves the texture and appearance of the product by enhancing moisture retention and browning. The milk may be included in an amount of 13 to 23 parts by weight, preferably 15 to 21 parts by weight, per 100 parts by weight of wheat flour used in the bread dough.

[0081] The above improver is a component that improves the volume and texture of bread by increasing the elasticity and gas retention capacity of the dough, and may be included in an amount of 0.1 to 2 parts by weight, preferably 0.2 to 1 part by weight, per 100 parts by weight of wheat flour used in bread dough.

[0082] Meanwhile, the butter is an ingredient that softens the texture of bread and enhances its flavor, and may be included in an amount of 1 to 7 parts by weight, preferably 2 to 6 parts by weight, per 100 parts by weight of wheat flour used in bread dough.

[0083] The shortening is an ingredient that provides softness and a crispy texture to the dough. The shortening may be included in an amount of 1 to 7 parts by weight, preferably 2 to 6 parts by weight, per 100 parts by weight of wheat flour used in the bread dough.

[0084] In addition, the above-mentioned flavor enhancer enhances the flavor of bread, thereby enhancing consumer preference, and is an ingredient that complements or emphasizes the unique taste and flavor of bread. It may be included in an amount of 0.01 to 1 part by weight, preferably 0.02 to 0.08 part by weight, per 100 parts by weight of wheat flour used in bread dough. In the present invention, the above-mentioned flavor enhancer may be a milk flavoring.

[0085] In the present invention, the above bread dough raw materials can be mixed to form bread dough, and the center temperature of the bread dough during production can be 12 to 24°C, preferably 15 to 21°C, and more preferably 16 to 20°C.

[0086] In the present invention, the bread dough prepared by mixing the above bread dough raw materials can be divided and shaped, and then rapidly frozen for storage. The rapid freezing temperature can be -40 to -30°C, preferably -37 to -33°C, the core temperature of the dough after freezing can be -12 to -2°C, preferably -10 to -4°C, and the storage temperature can be -22 to -14°C, preferably -20 to -16°C.

[0087] When making bread, the prepared bread dough can be thawed and baked to make bread. Before baking, the bread dough can be shaped, panned, and fermented.

[0088]

[0089] Example

[0090]

[0091] The present invention is described in more detail through the following examples. However, these examples are provided to illustrate some experimental methods and configurations for the purpose of illustratively explaining the present invention, and the scope of the present invention is not limited to these examples.

[0092]

[0093] Manufacturing Example 1: Manufacturing of Tangzhong containing liquid dairy products

[0094]

[0095] Tangzhong was prepared by mixing 600 parts by weight of milk, 100 parts by weight of animal cream, 2 parts by weight of white sugar, and 0.2 parts by weight of epsilon polylysine with 100 parts by weight of strong flour.

[0096] First, a mixture was prepared by adding powdered strong flour, sugar, and epsilon polylysine to liquid milk and cream in the above amounts.

[0097] After that, the mixture was heated for 30 minutes while stirring at 800 rpm for the first time until the temperature of the mixture reached 80°C. The heated mixture was cooled while stirring at 500 rpm for the second time until the temperature of the mixture reached 70°C, thereby preparing a tangzhong.

[0098] The manufactured Tangzhong was divided into 10 kg portions and packaged, then stored in a refrigerated warehouse at 0 to 10°C for 24 hours to mature the Tangzhong.

[0099] As part of the manufacturing process of the above Tangzhong, the manufactured Tangzhong being discharged from the machine is shown in Fig. 1a, and a photograph of the manufactured Tangzhong is shown in Fig. 1b.

[0100]

[0101] Manufacturing Example 2: Manufacturing of bread using tangzhong containing liquid dairy products

[0102]

[0103] Bread was made using the tangzhong of the above Manufacturing Example 1. The raw materials were weighed and mixed in the weight ratios shown in Table 1 below to make bread dough. The raw materials were weighed while adjusting the center temperature of the oil to approximately 15 to 21°C.

[0104]

[0105] Ingredient weight ratio: Strong flour 96.00, White sugar 12.00, Salt 1.90, High-sugar frozen dough yeast 2.40, Powdered milk 3.00, Improver 0.50, Milk 17.00, Water 31.00, Tangzhong of Manufacturing Example 1 32.00, Processed butter 4.00, Shortening 4.00, Milk flavoring 0.05

[0106]

[0107] The bread dough was mixed at 22.0±2.0℃, divided into approximately 260g portions, and shaped into approximately Φ90mm*55mm. The shaped dough was rapidly frozen at -35℃ for 30 minutes until the center temperature reached -7±3℃, then metal was detected, packaged, and stored in a freezer at -18℃ or lower. A photograph of the prepared dough is shown in Fig. 2a.

[0108] To make bread from frozen dough, the dough was thawed to a core temperature of 20°C, fermented for 60 minutes at 33°C and 80% humidity, and then baked in an oven with the top temperature at 170°C and the bottom temperature at 210°C for 35 minutes. A photo of the finished bread product is shown in Fig. 2b.

[0109] The manufactured bread exhibited a moist and chewy texture that was easy to break, and a rich and soft taste unique to dairy products, while maintaining the flavor of fresh milk. Through this, it was confirmed that bread exhibiting excellent palatability in both flavor and texture can be manufactured using the tangzhong of the present invention.

[0110]

[0111] Experimental Example 1: Comparison of bread properties according to milk and cream ratio

[0112]

[0113] Tangzhong was prepared in the same manner as in Manufacturing Example 1, but the weight ratios of milk and animal cream were changed to 7:0, 6:1, and 4:3, and three types of bread were prepared using the prepared Tangzhong in the same manner as in Manufacturing Example 2.

[0114] When tangzhong was manufactured with a weight ratio of milk and animal cream of 6:1, the tangzhong was not too thin and showed viscosity and elasticity suitable for adding to dough, and the bread manufactured using the tangzhong showed the richness and softness characteristic of dairy products, did not have a greasy taste, and showed a flavor that retained the freshness of milk.

[0115] On the other hand, tangzhong made without animal-based cream exhibited characteristics that made it unsuitable for use in dough, and there was a problem that the heating time had to be increased to ensure that it had the appropriate properties for dough. Furthermore, bread made using the tangzhong exhibited a relatively bland taste and did not exhibit the nutty, smooth flavor characteristic of dairy products.

[0116] Meanwhile, when tangzhong was made with a weight ratio of milk and animal cream of 4:3, the tangzhong stuck to the bottom or walls, and after cooling, it became too hard, showing properties unsuitable for use in dough. In addition, the bread made using the above tangzhong did not show the light and fresh taste of milk due to the high specific gravity of the cream, but rather showed a rich and strong flavor.

[0117] Through this, it was confirmed that bread exhibiting excellent flavor, texture, and appearance can be produced by appropriately adjusting the weight ratio of milk and cream included in the tangzhong.

[0118]

[0119] Experimental Example 2: Comparison of bread properties according to the ratio of tangzhong added.

[0120]

[0121] Bread was manufactured using the same method as in Manufacturing Example 2, but the weight ratio of the tangzhong was adjusted to 14 and 42 to manufacture two types of bread, and their properties were compared with those of the bread manufactured in Manufacturing Example 2.

[0122] First, the bread of Manufacturing Example 2 was easy to produce dough without stickiness during mixing and dividing of raw materials, but when the weight ratio of Tangzhong was 42, the dough became very tough and sticky, which caused the dough temperature to rise and a problem occurred in which weight deviation occurred during dividing.

[0123] Next, as a result of comparing the appearance of the manufactured bread dough and bread, it was found that the bread of Manufacturing Example 2 could be manufactured under conditions similar to the firing conditions of general bread, and no problems such as the appearance becoming distorted occurred, whereas when the weight ratio of Tangzhong input was 42, the side of the bread became distorted after firing, and when the firing time was increased to prevent the above phenomenon, moisture loss increased, the upper surface baked color became excessively dark, and there was almost no oven spring, which caused the volume of the bread to decrease.

[0124] In addition, as a result of comparing the texture and flavor of the manufactured bread dough and bread, the bread of Manufacturing Example 2 exhibited a chewy texture that was not tough, and an appropriate dairy flavor and nutty taste.

[0125] On the other hand, when the weight ratio of Tangzhong input was 14, the chewy texture was reduced and it was difficult to feel the flavor of dairy products, and when the weight ratio of Tangzhong input was 42, the high amount of Tangzhong input resulted in a tough texture, and the long firing time resulted in a problem of the skin becoming tough and the possibility of a burnt taste increasing.

[0126] Through this, it was confirmed that bread with excellent appearance, texture, and flavor can be manufactured by appropriately adjusting the content of Tangzhong during bread manufacturing.

[0127]

[0128] From the above description, those skilled in the art will understand that the present invention can be implemented in other specific forms without altering its technical concept or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and are not restrictive.

Claims

1. Tangzhong, which contains a gelatinous substance obtained by mixing and heating wheat flour and liquid dairy products.

2. In paragraph 1, A tangzhong in which the content of the liquid dairy product is 400 to 1000 parts by weight per 100 parts by weight of the flour.

3. In paragraph 1, Tangzhong, wherein the liquid dairy product contains milk and cream.

4. In paragraph 3, Tangzhong, where the whipped cream above is animal-based whipped cream.

5. In paragraph 3, Tangzhong, wherein the content of the milk is 365 to 835 parts by weight per 100 parts by weight of the flour.

6. In paragraph 3, A tangzhong in which the content of the whipped cream is 35 to 165 parts by weight per 100 parts by weight of the flour.

7. In paragraph 3, Tangzhong, wherein the weight ratio of the above-mentioned cream and milk is 1:2 to 1:

10.

8. In paragraph 3, A tangzhong, wherein the tangzhong further comprises at least one selected from sugar and preservatives.

9. Bread dough containing flour, yeast and tangzhong, Bread dough comprising a gelatinous substance obtained by mixing and heating the above-mentioned Tangzhong wheat flour and liquid dairy product.

10. In paragraph 9, Bread dough, wherein the content of the above-mentioned tangzhong is 23 to 43 parts by weight per 100 parts by weight of wheat flour used in the bread dough.

11. In paragraph 9, A bread dough, wherein the bread dough further comprises at least one ingredient selected from the group consisting of sugar, salt, powdered milk, milk, improver, butter, shortening, and flavoring.

12. Bread manufactured using the bread dough of any one of clauses 9 to 11.

13. In paragraph 12, Bread, wherein the above bread is at least one selected from the group consisting of sliced ​​bread, bagels, brioche, pastry bread, donuts, yeast donuts, Mont Blanc, butter rolls, pizza crusts, and cheese sticks. 14.(i) A step of preparing a mixture by adding flour to a liquid dairy product; (ii) a step of preparing a gelatinous dough by first stirring and heating the mixture; and (iii) A step of secondary stirring and cooling of the above luxurious dough. A method for manufacturing a tangzhong, comprising:

15. In paragraph 14, A method for producing tangzhong, further comprising a step of maturing the produced tangzhong.

16. In paragraph 14, A method for producing a tangzhong, wherein the heating temperature in step (ii) is 60 to 100°C.

17. In paragraph 14, A method for producing a tangzhong, wherein stirring in the above step (ii) is performed at a speed of 200 to 1,500 rpm for 10 to 60 minutes.

18. In paragraph 14, A method for producing a tangzhong, wherein the cooling temperature in step (iii) is 50 to 80°C.

19. In paragraph 14, A method for producing a tangzhong, wherein the stirring speed in the above step (iii) is 100 to 1,000 rpm.

20. In paragraph 15, A method for producing tangzhong, wherein maturation of the above tangzhong is performed at -5 to 15°C for 12 to 36 hours.

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