KR101359572B1 - Manufacturing method of frozen dough for confectionery - Google Patents

Abstract

The present invention relates to a method for manufacturing frozen dough for confectionery such as muffins and cookies, which can be frozen for a long time without using a fermentation agent and can be easily baked by a consumer using an oven or a microwave oven without adding an additive or cooking. And a material preparation step of preparing a material necessary for manufacturing frozen dough that can be provided to the consumer, and putting the prepared material into a blender and then rotating the mixture for a predetermined time at a low speed, medium speed, and high speed to obtain a dough (dough); And, the dough is weighed to a predetermined weight and then put into a food sanitary paper and sealed packaging, and the step of obtaining a frozen dough molded by rapid freezing at a low temperature around -20 ℃ the weighing packaged dough, Frozen dough, milk cookies, corn cookies, squid ink cookies, chocolate cookies, cheese cookies, fruit cookies, rye cookies, It may include muffins, chocolate muffins, muffin milk, cheese, muffins and the like.

Description

MANUFACTURING METHOD OF FROZEN DOUGH FOR CONFECTIONERY}

The present invention optimizes the composition ratio of the ingredients for each product, and unlike the general products marketed as a quick-frozen product, the consumer does not add an additional material or bake in a state where the optimum texture is maintained in the microwave as well as the oven without additional work. It relates to a method for producing frozen dough for bakery such as edible muffins and cookies.

In general, bakeries such as muffins and cookies are sold to consumers in the form of finished products at a bakery, but even when preservatives are harmful to the human body, the shelf life is limited to several days, and there is a problem in that they cannot be frozen when fermented.

In addition, consumers who consume a small amount need various equipment or facilities for confectionery, so they cannot be manufactured directly. Confectionery products sold on the market are not immediately delivered to consumers in fresh condition (takes a few days), resulting in nutritional value and taste. There were various problems such as falling significantly.

Republic of Korea Patent Publication No. 10-0308398 (August 13, 2001) "Semi-cooked noodles filled with dough dough and method for manufacturing thereof" Republic of Korea Patent Publication No. 10-1999-002528 (published Jan. 15, 1999) "Method of preparing powder powder mixture of crucian bread, chrysanthemum bread, dough"

The present invention optimizes the composition of the ingredients for each product, unlike the conventional products that are commercially frozen as a quick-frozen product, the consumer does not add additional ingredients or bake in a state where the optimum texture is maintained in the oven as well as the oven without additional work. An object of the present invention is to provide a frozen dough manufacturing method for muffins, cookies, and the like.

In the present invention, the frozen dough manufacturing method for a confectionery, a material preparation step of preparing a material required for the production of frozen dough that can be provided to the consumer, the prepared material is put into a blender and then rotated for a predetermined time at a low speed medium speed high speed to mix the dough Obtaining dough, weighing the dough with a predetermined weight, and then putting the dough in a food sanitary paper and then sealingly packing the dough; rapidly freezing the weighed packaged dough at a low temperature around -20 ° C to obtain a molded frozen dough. It becomes a step.

The frozen dough may be provided in various kinds in response to consumer preferences. For example, milk cookies, corn cookies, squid ink cookies, chocolate cookies, cheese cookies, fruit cookies, rye cookies, mocha muffins, chocolate muffins, milk muffins, cheese muffins and the like.

The present invention optimizes the composition ratio of the ingredients for each product, unlike the commercially available products that are rapidly frozen, so that consumers can add the additional ingredients or maintain the optimum texture in the microwave oven as well as the home oven without additional work. Baking muffins, cookies and other confectionery can easily bake and eat.

The present invention can provide frozen dough, such as milk cookies, corn cookies, squid ink cookies, chocolate cookies, cheese cookies, fruit cookies, rye cookies, mocha muffins, chocolate muffins, milk muffins, cheese muffins in response to various preferences of consumers It has an effect.

The present invention can be baked immediately for 6 to 9 months long-term storage without deterioration or nutritional value and taste by the storage of frozen without the use of preservatives, such as harmful to the human body, reducing the material cost (cost reduction) and improved productivity It is possible to freeze the storage of fresher products and has an excellent taste and quality effect.

According to the present invention, frozen dough is thawed and cooked immediately and baked as a confectionery, or frozen dough is stored in a freezer (freezer of a refrigerator) if necessary, cut into appropriate sizes, and then commonly used by consumers at home. Frozen dough cut using a home oven or microwave oven is a very useful invention that can be quickly and easily thawed and baked without any additives.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following description of the embodiments of the present invention, the same components as in the drawings are denoted by the same reference numerals as possible, and detailed descriptions of known configurations and functions are omitted so as not to obscure the gist of the present invention.

The present invention provides a frozen dough for bakery that allows consumers to easily bake cookies, muffins and the like without a separate additive using a domestic oven or a microwave oven. The frozen dough is thawed and cooked by the consumer and immediately baked and baked with confectionery, or frozen frozen dough is removed from the refrigerator if necessary and cut into appropriate sizes, and then used in home ovens or microwave ovens commonly used by consumers at home. By using it can be quickly and easily thawed (without thawing) without additional additives to bake.

In addition, the frozen dough of the present invention is a non-fermented dough that has not been fermented to enable long-term freezing storage for 6 to 9 months, there is an advantage that can be enjoyed by immediately roasting by cutting to a suitable size if needed for 6 to 9 months frozen storage. . In other words, frozen storage can be baked immediately when needed.

The frozen dough of the present invention may be provided in various kinds in response to consumer's preference. For example, milk cookies, corn cookies, squid ink cookies, chocolate cookies, cheese cookies, fruit cookies, rye cookies, mocha muffins, chocolate muffins, milk muffins, cheese muffins and the like.

Example (One) : Milk Cookie Frozen Vegetables  Produce

1. Material Preparation

Ingredients required for the manufacture of milk cookie frozen dough that can be provided to consumers are as follows.

Power flour 5-6 kg, sugar 3-5 kg, margarine 3-4 kg, salt 0.01-0.03 kg, baking powder 0.013-0.015 kg, whole egg liquor 0.3-0.6 kg, condensed milk 0.2-0.6 kg, whey powder 0.1-0.3 Kg and milk flavor 0.03-0.05 kg are prepared, respectively.

The flour flour (eg, brand name) is mainly used in the manufacture of cookies or cakes with a content of 18-25% of the protein in the flour.

The whey is used as a food ingredient in confectionery and baking as a main ingredient of milk powder, and is a representative dairy processing by-product of yellowish green liquid or powder that is discharged after removing curd generated by adding rennet or acid to milk or skim milk. In terms of volume, it takes up 85-90% of milk and 50-70% of the nutrients of milk.

The egg yolk solution, the egg yolk (ylk) and egg white (white) does not separate separate means the whole egg.

The condensed milk is condensed milk concentrated in a vacuum at about 1/2 to 1/3, and is a good source of calcium and phosphorus because it can be stored at room temperature for a long time.

The milk flavor is a kind of synthetic flavor added to foods along with vanillin, vanilla flavor, brandy flavor, and chocolate flavor.

The margarine is a fatty food made of a substitute of natural butter, and blends purified animal and vegetable oil and hardened oil in an appropriate ratio, adds emulsifiers, flavors, colorings, brine or fermented milk, and mixes and emulsifies it into butter state. Also called artificial butter.

The baking powder is a mixture of sodium bicarbonate, one or more types of acid salts or acid-producing substances and starch, to compensate for the shortcomings of sodium bicarbonate as a chemical expanding agent, and a gas generator (sodium bicarbonate), an acid It consists of agent (gas generating accelerator) and emollient (mainly dry starch), and generates carbon dioxide through reaction. At this time, the sodium stannate produced at the same time is neutral so that the color of the product does not turn yellowish brown, and there is no bitter taste and soap smell. Starch absorbs moisture to prevent the baking powder from agglomerating, prevents acid and alkali from reacting with carbon dioxide to produce carbon dioxide, and adjusts the amount of carbon dioxide to be about 12%.

The sugar is a natural sweetener made by adding the raw sugar obtained from sugar cane or sugar beet to a refinery, and the salt is a salty seasoning seasoned mainly with sodium chloride (NaCl). Also called salt. Salt is present in body fluids and is important for humans and animals because it plays an important role in maintaining osmotic pressure. In addition, the body fluids are kept alkaline and the buffer material keeps the acid and alkali parallel.

2. Mixing Step

First, 3 to 4 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the crushed margarine mass is softened.

3 to 5 kg of sugar and 0.01 to 0.03 kg of salt are mixed in the blender where the margarine mass is crushed, and mixed for about 1 minute at high speed to mix well.

After shifting the blender to the lower stage, 0.013-0.015 kg of baking powder and 0.1-0.3 kg of whey powder are added and mixed for about 10 seconds.

After stopping the blender, add 0.3 ~ 0.6kg of the whole solution and change the blender to medium speed and mix for about 10 seconds.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

0.2-0.6 kg of condensed milk and 0.03-0.05 kg of milk flavor are added to the blender, and the blender is changed at low speed for about 10 seconds, and then the blender is shifted at high speed and mixed for about 30 seconds.

After stopping the blender, 5 ~ 6 kg of flour flour is added, and the blender is mixed for about 20 seconds so that the mixer is sufficiently evenly mixed at a low speed to obtain a thick (viscous) milk cookie dough (dough).

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing Stage

When the mixed milk cookie dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g), or weighed and then put into a wrapping paper such as food hygiene paper (food vinyl, etc.) Milk cookie dough is obtained.

4. Freezing stage

The fully packaged milk cookie frozen dough is obtained by rapidly freezing the weighed packaged dough at a low temperature of about -20 ° C and freezing it for several hours.

5. Storage and Shipment

The molded milk cookie frozen dough is stored and shipped at a low temperature of about -20 ° C, so that consumers can purchase the milk cookie frozen dough and bake it as a confectionery. That is, the milk cookie frozen dough is purchased by the consumer to cut and bake it to a suitable size, or to keep it frozen for 6 to 9 months for a long time to cut to a suitable size to be baked immediately using a home oven or microwave oven, etc. do.

Example (2) : Corn Cookies Frozen Vegetables  Produce

1. Material Preparation

Materials needed to produce corn cookie frozen dough that can be provided to consumers are as follows.

Power flour 3 ~ 5kg, sugar 3 ~ 5kg, margarine 3 ~ 5kg, salt 0.01 ~ 0.03kg, baking powder 0.02 ~ 0.05kg, whole egg liquor 0.3 ~ 0.6kg, corn flour 0.8 ~ 0.9kg, ice sugar 0.1 ~ 0.3 kg and canned corn 1-2 kg each.

The ice sugar is a type of malt syrup with low sugar concentration, and corn flour is a type of corn powder.

2. Mixing Step

First, 3 to 5 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the margarine mass is crushed to soften.

3 to 5 kg of sugar and 0.01 to 0.03 kg of salt are mixed in the blender where the margarine mass is crushed, and mixed for about 1 minute at high speed to mix well.

After shifting the mixer to the lower stage, 0.02--0.75 kg of baking powder and 0.8-0.9 kg of corn flour are added and mixed for about 10 seconds.

After stopping the blender, add 0.3 ~ 0.6kg of the whole solution and change the blender to medium speed and mix for about 10 seconds.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

0.1 to 0.3 kg of ice sugar and 1 to 2 kg of canned corn are added to the blender, and the mixture is changed at low speed for about 10 seconds, and then the blender is changed at high speed and mixed for about 30 seconds.

After stopping the blender, put flour flour of 3 to 5 kg and mix for about 20 seconds so that the blender is sufficiently evenly mixed at low speed to obtain a thick (viscous) corn cookie dough (dough).

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing Stage

When the mixed corn cookie dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g) or weighed and then put into a wrapping paper such as a food sanitary paper (food vinyl, etc.) and sealed packaging by thermocompression or the like Corn cookie dough is obtained.

4. Freezing stage

The fully packaged corn cookie frozen dough is obtained by rapidly freezing and storing frozen corn cookie dough at a low temperature around -20 ° C for several hours.

5. Storage and Shipment

Frozen and molded corn cookie frozen dough is stored and shipped at a low temperature of about -20 ° C, so that consumers can purchase the frozen dough and bake it with corn cookies. That is, the corn cookie frozen dough to be purchased by consumers to cut to a suitable size to bake, or to be stored for 6 to 9 months frozen for a long time to cut to a suitable size to be baked immediately using a home oven or microwave oven, etc. do.

Example (3): Squid Ink Cookies Frozen Vegetables  Produce

1. Material Preparation

Ingredients for the manufacture of squid ink cookie frozen dough that can be provided to consumers are as follows.

Power flour 5-6 kg, sugar 3-5 kg, margarine 4-6 kg, salt 0.01-0.03 kg, baking powder 0.01-0.05 kg, whole egg liquor 0.3-0.6 kg, squid ink powder 0.1-0.3 kg, 0.3 per ice ~ 0.7 kg, cocoa powder (HK) 0.4-0.5 kg, nut wheat powder 0.01-0.03 kg, cinnamon powder 0.01-0.04 kg, rosemary powder 0.01-0.03 kg, respectively.

The rosemary powder, has the effect of sterilization, disinfection, insect repellent, tonic, soothing, digestion, convergence, etc., and has a qualitative action, antibacterial action. It is especially effective for headaches. Tea is good for headaches, colds, and neuralgia. It has excellent beauty effect and is used as a raw material for lotion, shampoo, hair toner and rinse. When used in baths, saunas, etc., it maintains the luster and elasticity of the skin and is used as an additive for external medicines for rheumatism and neuralgia.

Nutmeg (Nutmeg) is a kind of seed spice obtained from tropical evergreens, dried germ of the fruit is nut-mack, dried red banjongpi surrounding the seeds is mace. Sweet and a little bitter taste.

The squid ink is a substance having a strong antiviral effect and antiseptic effect, and also has a high content of substances that activate cells such as mucopolysaccharides and is rich in taurine.

The cinnamon powder refers to a thin eggplant dried by peeling the roots, stems and branches of the cassia (Cercidiphyllum japonicum), or dried without peeling, and blending the powder with other powders as an aromatic dry agent. Use as an appetite enhancer. Cinnamon oil is an oily substance distilled from cinnamon and has many unique aromas, sweetness and sourness. Cinnamon oil is used in vegetable, donuts, confectionery and cola. Powdered essential oils are used in confectionery, bread, cola, beverages, ice cream and coffee. Korean cinnamon is transplanted from China, and the bark is dried and has been used for a long time as a fragrance for sweets and drinks.

The cocoa powder is a powder obtained by pressing cacao paste, which is a raw material of chocolate, to remove a lot of cacao oil, and then pulverizing it.

2. Mixing Step

First, add 4-6 kg of margarine to the mixing bowl of the mixer (for example, a mixing bowl of a multi-stage vertical mixer) and crush the margarine mass to soften it.

3 to 5 kg of sugar and 0.01 to 0.03 kg of salt are mixed in the blender where the margarine mass is crushed, and mixed for about 1 minute at high speed to mix well.

After stopping the mixer, 0.01 ~ 0.05 kg baking powder, 0.1 ~ 0.3 kg squid ink powder, 0.4 ~ 0.5 kg cocoa powder (HK), 0.01 ~ 0.03 kg nut wheat powder, 0.01 ~ 0.04 kg cinnamon powder, Add 0.01 ~ 0.03㎏ of rosemary powder and mix for about 30 seconds at low speed.

After stopping the blender, add 0.3 ~ 0.6kg of the whole solution and change the blender to medium speed and mix for about 10 seconds.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

Put 0.3 ~ 0.7kg of ice sugar in the blender and change speed at high speed and mix for about 20 seconds.

After stopping the blender, 5 ~ 6kg of flour flour is added and mixed for about 20 seconds to mix evenly at low speed to obtain a thick (viscosity) cookie dough dough in a thick (viscous) state.

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing Stage

The mixed squid ink cookie dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g) or weighed, and then put into a wrapping paper such as a food sanitary paper (food vinyl, etc.) and then sealed in a manner such as thermocompression bonding. When you get a squid ink cookie dough.

4. Freezing stage

A fully molded squid ink cookie frozen dough is obtained by rapidly freezing the sampled squid ink cookie dough at a low temperature of about -20 ° C and freezing it for several hours.

5. Storage and Shipment

Frozen and molded squid ink cookie frozen dough is stored and shipped at a low temperature around -20 ℃, so that consumers can purchase and enjoy baked squid ink cookie frozen dough. That is, the squid ink cookie frozen dough can be purchased by the consumer to cut and bake to a suitable size, or can be immediately baked using a household oven or a microwave oven by cutting to a suitable size if necessary for 6 to 9 months frozen storage. Will be.

Example (4) : Chocolate Cookies Frozen Vegetables  Produce

1. Material Preparation

Ingredients required for the manufacture of chocolate cookie frozen dough that can be provided to consumers are as follows.

Power flour 4-6 kg, sugar 3-5 kg, margarine 5-7 kg, salt 0.01-0.03 kg, baking powder 0.03-0.05 kg, whole egg liquor 0.3-0.6 kg, cocoa powder (fresh) 0.2-0.6 kg, ice 0.1-0.3 kg of sugar, 0.2-0.5 kg of sliced almonds, 0.3-0.5 kg of dark chocolate, 1-1.5 kg of chocolate chips, 0.01-0.03 kg of rosemary powder, 0.01-0.04 kg of pepper powder, 0.01-0.03 kg of cinnamon powder, respectively. do.

2. Mixing Step

First, 5-7 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the crushed margarine mass is softened.

3 to 5 kg of sugar and 0.01 to 0.03 kg of salt are mixed in the blender where the margarine mass is crushed, and mixed for about 1 minute at high speed to mix well.

After stopping the blender, add 0.03-0.05 kg baking powder, 0.2-0.6 kg cocoa powder (fresh), 0.01-0.03 kg rosemary powder, 0.01-0.04 kg pepper powder, 0.01-0.03 kg cinnamon powder Mix for about 30 seconds at low speed.

After stopping the blender, add 0.3 ~ 0.6kg of the whole solution and change the blender to medium speed and mix for about 10 seconds.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

0.1-0.3 kg of ice sugar, 0.2-0.5 kg of sliced almonds, 0.3-0.5 kg of dark chocolate, 1-1.5 kg of chocolate chips were added to the blender, and the mixture was changed at a low speed for about 10 seconds. Shift at high speed and mix for about 30 seconds.

After stopping the mixer, 4 ~ 6 kg of flour flour is added, and the blender is mixed for about 20 seconds so that the mixer is sufficiently evenly mixed at a low speed to obtain a thick (viscous) chocolate cookie dough.

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing

When the mixed chocolate cookie dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g) or weighed, and then put into a wrapping paper such as food sanitary paper (food vinyl, etc.) Chocolate cookie dough is obtained.

4. Freezing stage

A fully molded chocolate cookie frozen dough is obtained by rapidly freezing and storing frozen chocolate cookie dough at a low temperature around -20 ° C for several hours.

5. Storage and Shipment

Frozen and molded chocolate cookie frozen dough is stored and shipped at a low temperature of about -20 ℃, so that consumers can purchase and enjoy chocolate cookie frozen dough baked in confectionery. That is, the chocolate cookie frozen dough purchased by the consumer to be cut and baked to a suitable size, or frozen for 6 to 9 months long storage to be cut to a suitable size if necessary to be baked immediately using a home oven or microwave oven, etc. do.

Example (5): Cheese Cookies Frozen Vegetables  Produce

1. Material Preparation

Ingredients needed to produce cheese cookie frozen dough that can be provided to consumers are as follows.

5 to 6 kg of flour, 5 to 7 kg of sugar, 5 to 7 kg of margarine, 0.01 to 0.03 kg of salt, 0.01 to 0.03 kg of baking powder, 0.3 to 0.6 kg of whole egg liquid, 0.5 to 0.6 kg of cream cheese, 0.2 to ice 0.5 kg, 0.4 to 0.7 kg of cheese powder, 0.06 to 0.09 kg of cheese flavor, 0.7 to 0.9 kg of sliced almonds are prepared respectively.

2. Mixing Step

First, 5-7 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the crushed margarine mass is softened.

3 to 5 kg of sugar and 0.01 to 0.03 kg of salt are mixed in the blender where the margarine mass is crushed, and mixed for about 1 minute at high speed to mix well.

After stopping the mixer, put the cream cheese of 0.5 ~ 0.6kg and mix for about 30 seconds at high speed.

After stopping the blender, put the hwang cheese powder of baking powder 0.01 ~ 0.03kg, 0.4 ~ 0.7kg, and then mixed at low speed for about 10 seconds, and then shifted to high speed and mixed for about 20 seconds.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

After stopping the mixer, add 0.2-0.5 kg of ice sugar and mix for about 20 seconds at high speed.

After stopping the blender, 0.3-0.6 kg of whole egg solution, 0.06-0.09 kg of cheese flavor, 0.7-0.9 kg of sliced almonds were added and mixed for about 20 seconds at high speed.

After stopping the blender, 5 ~ 6 kg of flour flour is added and mixed for about 20 seconds so that the blender is sufficiently evenly mixed at low speed to obtain a thick (viscous) cheese cookie dough.

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing Stage

When the mixed cheese cookie dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g) or weighed, and then put into a wrapping paper such as a food sanitary paper (food vinyl, etc.), the packaging is sealed by thermocompression or the like. Cheese cookie dough is obtained.

4. Freezing stage

A fully molded cheese cookie frozen dough is obtained by rapidly freezing and storing frozen cheese cookie dough at a low temperature around -20 ° C for several hours.

5. Storage and Shipment

Frozen and molded cheese cookie frozen dough is stored and shipped at a low temperature of about -20 ℃, so that consumers can enjoy the cheese cookie frozen dough baked and baked. In other words, the cheese cookie frozen dough to be purchased by consumers to cut to a suitable size to bake, or to be frozen for 6 to 9 months long storage to be cut to a suitable size if necessary to be baked immediately using a home oven or microwave oven, etc. do.

Example (6): Fruit Cookie Frozen Vegetables  Produce

1. Material Preparation

Materials required for the manufacture of fruit cookies frozen dough that can be provided to consumers are as follows.

5 to 6 kg of flour, 5 to 7 kg of sugar, 5 to 7 kg of margarine, 0.01 to 0.03 kg of salt, 0.01 to 0.03 kg of baking powder, 0.4 to 0.6 kg of whole egg liquor, 0.3 to 0.5 kg of papaya dice, and 0.2 to pineapple dice 0.5 kg and 0.1-0.3 kg of mango dice are prepared, respectively.

2. Mixing Step

First, 5-7 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the crushed margarine mass is softened.

3 to 5 kg of sugar and 0.01 to 0.03 kg of salt are mixed in the blender where the margarine mass is crushed, and mixed for about 1 minute at high speed to mix well.

After shifting the mixer to the lower stage, put a baking powder of 0.01 ~ 0.03kg and mix for about 5 seconds.

After stopping the blender, add 0.4 ~ 0.6kg of the whole solution, and change the blender to medium speed for about 5 seconds, and then change the speed to high speed and mix for about 20 seconds.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

0.3 to 0.5 kg of papaya dice, 0.2 to 0.5 kg of pineapple dice and 0.1 to 0.3 kg of mango dice were added to the medium speed and mixed for about 5 seconds, and then the blender was changed to high speed for about 20 seconds. Mix.

After stopping the blender, 5 ~ 6 kg of flour flour is added and the blender is mixed for about 20 seconds so that the blender is sufficiently evenly mixed at low speed to obtain a thick (viscous) fruit dough dough (dough).

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing Stage

When the mixed fruit dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g), or weighed and then put into a wrapping paper such as food sanitary paper (food vinyl, etc.) Fruits dough is obtained.

4. Freezing stage

The fully molded fruit cookie frozen dough is obtained by rapidly freezing and storing frozen fruit cake dough at a low temperature of about -20 ° C for several hours.

5. Storage and Shipment

Frozen and molded fruit cookie frozen dough is stored and shipped at a low temperature of about -20 ℃, so that consumers can purchase fruit cookie frozen dough baked and enjoyed in confectionery. That is, the fruit frozen dough is purchased by the consumer to be cut and baked to a suitable size, or frozen for 6 to 9 months long storage to be cut to a suitable size if necessary to be baked immediately using a home oven or microwave oven, etc. do.

Example (7): Rye Cookies Frozen Vegetables  Produce

1. Material Preparation

Materials needed for the manufacture of rye cookie frozen dough that can be provided to consumers are as follows.

Power flour 0.5-1.5 kg, sugar 3-5 kg, margarine 5-7 kg, salt 0.01-0.03 kg, baking powder 0.04-0.08 kg, whole egg liquor 0.4-0.6 kg, rye flour 3-5 kg, 0.4- per ice Prepare 0.8 kg each.

2. Mixing Step

First, 5-7 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the crushed margarine mass is softened.

3 to 5 kg of sugar and 0.01 to 0.03 kg of salt are mixed in the blender where the margarine mass is crushed, and mixed for about 1 minute at high speed to mix well.

After shifting the blender to the lower stage, put baking powder of 0.04-0.08 kg and mix for about 5 seconds.

After stopping the blender, 0.4-0.6 kg of the whole egg liquor and 0.4-0.8 kg of ice sugar are added and the blender is changed to medium speed for about 5 seconds, and then the speed is changed at high speed and mixed for about 20 seconds.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

After stopping the mixer, 0.5 to 1.5 kg of flour flour and 3 to 5 kg of rye flour are added at low speed and mixed for about 20 seconds to mix evenly to obtain a thick (viscous) rye cookie dough.

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing

When the mixed rye cookie dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g), or weighed and then put into a wrapping paper such as food sanitary paper (food vinyl, etc.) Rye cookie dough is obtained.

4. Freezing stage

A fully molded rye cookie frozen dough is obtained by rapidly freezing and storing frozen rye cookie dough at a low temperature around -20 ° C for several hours.

5. Storage and Shipment

Frozen and molded rye cookie frozen dough is stored and shipped at a low temperature around -20 ℃, so that consumers can purchase and enjoy the frozen cookie frozen dough. That is, the rye cookie frozen dough is purchased by the consumer to be cut and baked to a suitable size, or frozen for 6 to 9 months long storage to be cut to a suitable size if necessary to be baked immediately using a home oven or microwave oven, etc. do.

Example (8) : Mochamuffin Frozen Vegetables

1. Material Preparation

Materials needed to make mochaffin frozen dough that can be provided to consumers are as follows.

6 to 7 kg of flour flour, 3 to 5 kg of sugar, 4 to 6 kg of whole egg liquor, 5 to 7 kg of margarine, and 0.3 to 0.5 kg of coffee flavor.

2. Mixing Step

First, 5-7 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the crushed margarine mass is softened.

3 to 5 kg of the margarine mass crushed into the blender and mixed for about 1 minute at high speed to mix well with margarine.

After shifting the blender at a low speed, 0.3 to 0.5 kg of coffee flavor is added and mixed for 20 to 30 seconds.

After shifting the blender at high speed, 4 ~ 6㎏ of the transfer solution is added, but stops the mixer immediately after the addition of the transfer solution.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

The mixer is rotated at high speed for about 1 minute to continue mixing.

When the mixing is achieved to a certain degree by the high speed rotation, the mixing speed is increased by 10 to 30% more than the high speed rotation to obtain a thick (viscous) state of the mochamorph dough (dough).

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing Stage

When the mixed mochamuffin dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g), or weighed and then put into a wrapping paper such as a food sanitary paper (food vinyl, etc.), the packaging is sealed by thermocompression or the like. Mochamorphine dough is obtained.

4. Freezing stage

A completely molded mochamorphine frozen dough is obtained by rapidly freezing the metered-packed mochamorphine dough at a low temperature of about -20 ° C and freezing it for several hours.

5. Storage and Shipment

Frozen and molded mochamorphine by storing and shipped at a low temperature around -20 ℃, consumers can purchase the frozen mochamuffin frozen dough baked and enjoyed. That is, the mochamuffin frozen dough is purchased by the consumer to be cut to a suitable size to bake, or frozen for 6 to 9 months long storage to be cut to a suitable size if necessary to be baked immediately using a home oven or microwave oven, etc. do.

Example (9): Chocolate Pin Frozen Vegetables

1. Material Preparation

Materials needed to manufacture choco-muffin frozen dough that can be provided to consumers are as follows.

Power flour 6-7 kg, sugar 4-6 kg, 4-6 kg whole egg liquid, 5-7 kg margarine, 0.1-0.5 kg chocolate flavor, 0.4-0.8 kg chocolate resin.

2. Mixing Step

First, 5-7 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the crushed margarine mass is softened.

In the blender crushed margarine lump 4 ~ 6kg of sugar and mixed with high speed for about 1 minute to mix well with margarine.

After shifting the blender at high speed, 0.4-0.8 kg of chocolate resin is added and mixed for about 10 seconds. Then, 4 to 6 kg of the total amount of the egg solution is added thereto.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

Put the chocolate flavor of 0.1 ~ 0.5kg in the blender and then mix for about 10 seconds at a low speed, then shifted to a high speed to mix for about 1 minute.

After stopping the blender, put 6 ~ 7kg of flour flour and continue to rotate the blender at low speed to continue mixing.

When the mixture is mixed to some extent, the mixer is rotated at high speed for mixing, and then mixed at 10-30% higher speed than the high-speed rotating to obtain a thick (viscous) dough chocolate dough dough (dough).

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing Stage

If the mixed chocolate chip dough is weighed in a predetermined weight unit (for example, 300g to 3,000g), or weighed and then put into a wrapping paper such as a food sanitary paper (food vinyl, etc.), then the packaging is sealed by thermocompression or the like. Chocomorphine dough is obtained.

4. Freezing stage

The fully-formed chocolate chip frozen dough is obtained by rapidly freezing the sample packed chocolate chip dough at a low temperature of about -20 ° C and freezing it for several hours.

5. Storage and Shipment

By storing and shipping frozen and molded chocolate muffins at a low temperature around -20 ° C, consumers can purchase frozen chocolate muffins and bake them in confectionery. In other words, the chocolate chip frozen dough is purchased by the consumer to be cut to a suitable size to bake, or frozen for 6 to 9 months long storage to be cut to a suitable size if necessary to be baked immediately using a home oven or microwave oven, etc. do.

Example (10): Milk Muffins Frozen Vegetables

1. Material Preparation

Materials needed to prepare milk muffin frozen dough that can be provided to consumers are as follows.

6 to 7 kg of flour flour, 3 to 5 kg of sugar, 4 to 6 kg of whole egg liquor, 5 to 7 kg of margarine, 0.01 to 0.03 kg of whey powder, 0.04 to 0.07 kg of milk flavor, and 0.15 to 0.35 kg of condensed milk.

2. Mixing Step

First, 5-7 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the crushed margarine mass is softened.

3 to 5 kg of the margarine mass crushed into the blender and mixed for about 1 minute at high speed to mix well with margarine.

After shifting the blender at low speed, 0.01-0.03 kg of whey powder is added and mixed for about 10 seconds.

Then add 4 ~ 6㎏ of the liquid, but stop the mixer immediately after the addition of the liquid.

The margarine lump remaining on the edge of the mixing bowl of the blender is scraped off and separated from the mixing bowl so as not to stick to the mixing bowl.

Then, add the milk flavor of 0.04 ~ 0.07kg and condensed milk of 0.15 ~ 0.35kg and mix the blender for about 10 seconds at low speed, and then change the speed at high speed and mix for about 1 more minute.

After stopping the blender, put the flour flour of 6-7 kg and then continue to mix by rotating the blender at a low speed, and if the mixing is achieved to some extent, convert the blending speed of the blender to a high speed to continue mixing, and then 10 The mixture is further accelerated to 30% to give a milk muffin dough (dough) in a thick (viscous) state.

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing Stage

When the mixed milk muffin dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g), or weighed and then put into a wrapping paper such as a food sanitary paper (food vinyl, etc.) Milk muffin dough is obtained.

4. Freezing stage

A fully molded milk muffin frozen dough is obtained by rapidly freezing and storing the weighed milk muffin dough at a low temperature of about -20 ° C and freezing for several hours.

5. Storage and Shipment

The frozen and molded milk muffins are stored and shipped at a low temperature around -20 ° C, so that consumers can purchase milk muffin frozen dough and bake it as a confectionery. That is, the milk muffin frozen dough is purchased by the consumer to cut and bake to a suitable size, or frozen storage for 6 to 9 months long, if necessary to cut to a suitable size to be baked immediately using a home oven or microwave oven, etc. do.

Example (11): Cheese Muffins Frozen Vegetables

1. Material Preparation

Ingredients needed to produce cheese muffins frozen dough that can be provided to consumers are as follows.

Powerful flour 6-7kg, whole egg liquid 4-6kg, margarine 5-7kg, sugar 2-4kg, cream cheese 2-3kg, hwangchi powder 0.7-0.9kg, ice sugar 0.4-0.7kg, cheese flavor 0.1 to 0.3 kg and a baking powder of 0.03 to 0.06 kg are prepared, respectively.

2. Mixing Step

First, 5-7 kg of margarine is added to the mixing bowl of the mixer (for example, the mixing bowl of the multi-stage vertical mixer), and the crushed margarine mass is softened.

2-4 kg of sugar is added to the blender in which the margarine mass is crushed, and mixed for about 1 minute at high speed to mix well with margarine.

After stopping the blender, put the cream cheese of 2-3 kg and mix at high speed for about 30 seconds.

After shifting the mixer at a low speed, 0.7-0.9 kg of hwang cheese powder is mixed and added, and 4-6 kg of the whole egg solution is added thereto.

After stopping the mixer, the margarine lump remaining on the edge of the mixing fire is scraped off to separate the mixing balls from sticking.

0.4 to 0.7 kg of ice sugar, 0.1 to 0.3 kg of cheese flavor, and 0.03 to 0.06 kg of baking powder were added to the stopped blender, mixed at low speed for about 10 seconds, and then shifted at high speed for about 1 minute.

After stopping the mixer, put 6 ~ 7kg of flour flour and mix at a low speed.

When the mixing is carried out to a certain extent by the low speed mixing, the mixing speed is increased by rotating the blender at a high speed, and then the mixture is increased by 10 to 30% more than the high speed rotating, and the cheese muffin dough (dough) is thick (viscous). Is obtained.

The input and mixing of the material is an example for convenience of explanation, and of course, the mixing order may be changed.

3. Weighing and Packing Stage

When the mixed cheese muffin dough is weighed in a predetermined weight unit (for example, 300 g to 3,000 g) or weighed and then put into a wrapping paper such as a food sanitary paper (food vinyl, etc.) Cheese muffin dough is obtained.

4. Freezing stage

A fully molded cheese muffin frozen dough is obtained by rapidly freezing and storing frozen cheese muffin dough at a low temperature around -20 ° C for several hours.

5. Storage and Shipment

Frozen and molded cheese muffins are stored and shipped at a low temperature around -20 ° C., so that consumers can purchase frozen cheese muffins and bake them for confectionery. In other words, the cheese muffin frozen dough is purchased by the consumer to cut and bake to a suitable size, or frozen for 6 to 9 months long storage to be cut to a suitable size if necessary to be baked immediately using a home oven or microwave oven, etc. do.

Various frozen dough exemplified in the present invention do not need fermentation and ripening process, so the production time is short, and the productivity is greatly improved, and can be stored frozen for long-term distribution and long-term storage of 6-9 months, and unique taste The specialty is retained, and can be baked fresh and cooked in a home oven or microwave that is easily used by consumers.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation, It is self-evident to those of ordinary skill.

Claims (2)

In the frozen confectionery manufacturing method:
Power flour 4-6 kg, sugar 3-5 kg, margarine 5-7 kg, salt 0.01-0.03 kg, baking powder 0.03-0.05 kg, whole egg liquor 0.3-0.6 kg, cocoa powder 0.2-0.6 kg, 0.1-per ice Preparing 0.3 kg, sliced almonds 0.2-0.5 kg, dark chocolate 0.3-0.5 kg, chocolate chips 1-1.5 kg, rosemary powder 0.01-0.03 kg, pepper powder 0.01-0.04 kg, cinnamon powder 0.01-0.03 kg, respectively;
Put the margarine of 5-7kg in a blender, crush the margarine mass to soften, add 3-5kg sugar and 0.01 ~ 0.03kg salt to the blender where the margarine mass was crushed and mix for about 1 minute at high speed. After stopping the blender, add 0.03-0.05 kg baking powder, 0.2-0.6 kg cocoa powder, 0.01-0.03 kg rosemary powder, 0.01-0.04 kg pepper powder, 0.01-0.03 kg cinnamon powder Mix for about 30 seconds, stop the blender, add 0.3 ~ 0.6kg of the whole egg solution, mix the blender for about 10 seconds at medium speed, 0.1 ~ 0.3kg of ice sugar, 0.2 ~ 0.5kg sliced almond, 0.3 to 0.5 kg of dark chocolate and 1 to 1.5 kg of chocolate chips are added and mixed at low speed for about 10 seconds, the blender is changed at high speed for about 30 seconds, and the blender is stopped and then 4 to 6 kg of Add flour, flour and blender at low speed for about 20 seconds Mixing the liver to obtain chocolate cookie dough;
Measuring the mixed chocolate cookie dough at a predetermined weight and then sealingly packing the food cookie dough in a food sanitary paper to obtain chocolate cookie dough;
Rapidly freezing the cookie-packed chocolate dough at a low temperature around −20 ° C. to obtain a chocolate cookie frozen dough;
Method of manufacturing frozen dough for confectionery.
In the frozen confectionery manufacturing method:
Power flour 5-6 kg, sugar 3-5 kg, margarine 3-4 kg, salt 0.01-0.03 kg, baking powder 0.013-0.015 kg, whole egg liquor 0.3-0.6 kg, condensed milk 0.2-0.6 kg, whey powder 0.1-0.3 Kg, preparing a milk flavor of 0.03 ~ 0.05 kg each;
Put the margarine of 3-4 kg in a blender, crush the margarine mass to soften, add 3 to 5 kg of sugar and 0.01 to 0.03 kg of salt to the blender where the margarine mass is crushed, and mix for about 1 minute at high speed. After shifting the mixer to the lower stage, add 0.013 to 0.015 kg of baking powder and 0.1 to 0.3 kg of whey powder, and mix for about 10 seconds. After stopping the mixer, add 0.3 to 0.6 kg of whole egg liquid and medium speed of the mixer. Mix for about 10 seconds, add 0.2-0.6 kg of condensed milk and 0.03-0.05 kg of milk flavor and mix at low speed for about 10 seconds, and then change the blender at high speed and mix for about 30 seconds. After stopping the 5 to 6 kg of flour flour and mixing the mixer for about 20 seconds at a low speed to obtain a milk cookie dough;
Measuring the mixed milk cookie dough at a predetermined weight and then sealingly packing the food cookie dough to obtain milk cookie dough;
Rapidly freezing the milk cookie dough at a low temperature around −20 ° C. to obtain a milk cookie frozen dough;
Method of manufacturing frozen dough for confectionery.