YOUNGSAN UNIVERSITY INDUSTRY ACADEMY COOPERATION FOUNDATION
发明人:
LEE, MI OCK,이미옥,LEE, JI YOUNG,이지영,CHOI, IN AE,최인애
申请号：
KR1020160174577
公开号：
KR1018649650000B1
申请日:
2016.12.20
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for manufacturing green laver bread wherein a large amount of green laver is added to a topping portion and a small amount of green laver is added to a bread main body portion, and consequently, indigestion from gluten, off-flavor of yeast, deterioration of soft texture of bread, and deterioration of crispiness of topping is prevented. The method for manufacturing green laver bread comprises: a topping preparing step comprising a green laver frying process for making fried green laver by putting dried green laver, cutting the green laver into small pieces, and frying the cut green laver, a butter pre-processing process for cutting butter into small pieces and treating the cut butter at low temperatures, and a topping dough making process for mixing and agitating sugar, weak flour, the fried green laver, and the butter processed by the butter pre-processing process, making topping dough, and treating the topping dough at low temperatures a bread dough making step of making bread dough by mixing and agitating green laver paste comprising strong flour, yeast, butter, salt, sugar, water obtained by brewing green laver, whipped cream, and green laver powder a bread fermenting step comprising a first fermenting process for fermenting the bread dough to stabilize gluten formed in the bread dough making step, an intermediate fermenting process comprising work for homogenizing bubbles formed in the bread dough processed by the first fermenting process, and a second fermenting process for fermenting the bread dough processed by the intermediate fermenting process to swell bubbles in the bread dough and a baking step of placing the topping dough, prepared in the topping preparing step, on an upper side of the bread dough, processed by the second fermenting process, and baking the same.본 발명은 토핑부에는 다량의 파래가 첨가되고 빵본체에는 소량의 파래가 첨가되어 글루텐의 소화장애, 이스트의 이취, 빵의 부드러운 식감 저하 및 토핑의 바삭함 저하가 방지되는 파래빵 제조방법에 관한 것으로서, 건파래를 넣고 잘게 자른 후 튀켜내어 튀긴 파래를 만드는 파래 튀김
