a method of manufacturing hazelnut rice bread

Hereinafter, consults a thereby, the cold air flows with an of the present invention embodiment to account for the drawing.

The manufacturing method according to an embodiment of the present invention for treating dough rice georinsaseum step number 6 to number 1 step (S100) may comprise an (S600).

Number 1 step (S100) has rice including grain powder and bread additive dehydrating are performed for the dough is..

On the other hand, determining the dimensions of the coldbox pertaining may supplement the primary powder grain is rice mill, rice mill 15 to 25 parts by weight per 100 parts by weight flour, modified starch 10 to 20 parts by weight may be mixed and..

Wherein, flour is when to be mixed less than 15 parts by weight, of rice mill passivation layer is formed on the of dough is dogged by the bread producing a shaped body from the multiplexer which, 25 parts by weight of flour is when mixing beyond the, taste of unique rice flour taste strong against can be of the plate is lost.

And, the starches tapioca starch may be, modified starch when to be mixed less than 10 parts by weight, rice georinsaseum bread of heat treatment for not poor taste returned to the above stage, 20 parts by weight of modified starch when to be mixed beyond the, too charging of chalk can be generation of a noise.

Furthermore, grain a stabilized whole grain flour vitamin powder may comprise an. C vitamin is vitamin a stabilized whole grain flour may be powder, .may be implemented in ascorbic acid.

Wherein, vitamin a stabilized whole grain flour to action oxidant, this doesn't have any error frames, flour dough is installed at protein component is coupled with front and strengthened by transferring a gluten by oxidizing the elasticity of dough and of the stator, vitamin a stabilized whole grain flour 100 powder grain 0.01 to 0.02 parts by weight per parts by weight may comprise an.

Composed of the powder of vitamin when the fluid mixing less than 0.01 parts by weight vitamin powder economical from a cost not added at a water, vitamin powder exceeds the 0.02 parts by weight of the of dough is not go whether good taste size increases a fixing portion which is fixed to.

While, cereal rain flour contained in the ofDMA is chickens and a rice mill to grind a rice acid can be produced.

Wherein, a ofDMA imjin River brawny to basin making and styrofoam for imitation in contact with, alluvial plain as ofDMA of imjin River and representative are plain , ofDMA merge is han River and imjin Riverplain mild climatic and to optimal rainfall, and sufficient sunlight gift of nature to new phenoxpropionic acid such as with ofDMA since the natural conditions of tramped that passes through a region proximate to the transition for preparing a CuOx/ imjin Riverplain September, the apparatus exchanges referred plain , month longplain , ofDMA civilian control lineplain and adjacent area rice produced in cleaning area can take the best quality.

And, a Baker's mixed powder and grain for producing bread additive is as additives which is added to, sugar, milk, salt, butter, dry yeast, water, may include a egg with a.

While, bread additive is cereal powders 10 to 20 parts by weight per 100 parts by weight sugar, milk 2 to 3 parts by weight, 1 to 2 parts by weight salt, butter 8 to 16 parts by weight, dry yeast 1 to 3 parts by weight, 30 to 50 parts by weight water, and 15 to 25 parts by weight of an can be mixed.

Wherein, sugar is when to be mixed less than 10 parts by weight, is less likely to sweetened, , 20 when to be mixed beyond the parts by weight of, sweet taste of mixtures other strong against it is difficult to handicapped customer operates.

And, the soft milk taste imparting, and as a material for, lines are when to be mixed less than 2 parts by weight, milk is less likely to handicapped customer operates minimal, lines are to be mixed beyond the parts by weight of 3 when, due to its unique milk taste of a mixture of other can be is offset, so that a.

Furthermore, the salt taste for [...] as a material for, non-woven fabric is covered when to be mixed less than 1 parts by weight, non-woven fabric is covered for taste can is less relief taste it difficult for contaminants [...] , 2 parts by weight of non-woven fabric is covered when to be mixed beyond the, salty taste voltage is ranging.

Furthermore, dry yeast an east drying adhered between the, cereal powders fermentation is used in order to, dry yeast is less than 1 parts by weight when the fluid mixing the grain powder and the result are fermented rice georinsaseum a bread less rotatively not poor taste, dry yeast is 2 when to be mixed beyond the parts by weight of, a bread rice georinsaseum expanding is large, and hence the hollow may bill an excess of.

Furthermore, bread cooperate to yeast and dry butter flavor which increase the is material, diverter when to be mixed less than 8 parts by weight, is less likely to increase the bread flavor, diverter 16 when to be mixed beyond the parts by weight of, and has an effect of removing a unique butter can be that the user feels the taste.

Furthermore, water of dough is dogged determining as a material, water when fluid mixing less than 30 parts by weight, of dough is, lacks body, exceeds the 50 parts by weight of water, dough of damage and abrasion any of shaped bread molded into a shape to. from the multiplexer.

Furthermore, the egg taste with consistent thickness and dogged of dough is-conductive material, routes the as, eggs are when to be mixed less than 15 parts by weight, of taste in which are not easily, exceeds the parts by weight of 25 eggs are egg taste virions can be delivery to a consumer and.

While, grain powder and bread additive paste 20 to 30 °C when dough with a kneading is preferably. E.g., less than 20 °C temperature of dough is a additive bread when the boats in a vertical diffusion furnace materials the obtained dough, or moderate the sharp taste and smell exceeds the 30 °C cereal rain flour are heated, the taste of unique to that base station or of the plate is lost, can be soften dough.

And, when dough bread powder and grain 10 and approximately the when putting into a dough additive unharmful. is preferably carried out in a dough.

Number 2 the number 1 step (S100) (S200) step made in bread dough before molding into shaped bodies preforming and is performing.

Number 2 step one (S200) amount of bread rice georinsaseum the preset number and preset amount of electrical energy to divide and dough, to be described (S300) bread at step number 3 easier to prepare shaped bodies may be partitioned such a dough can be assembly elliptical shape.

The, divided dough previously set amount of the manufactured but differ depending on the size of the bread, preferably approximately 180g.

And, preformed dough so as to the stabilized. via closed of 2 minutes.

Number 3 step (S300) the number 2 step (S200) in preformed dough any of shaped bread is is formed into shaped bodies.

Number 3 (S300) step number 2 step (S200) in elliptical shape at pre-formed dough constitution: a substantially square shape of stick is after unfolded is eliminated, unfolded on the top jam or brush filling coated at the filling to knife.

And, a is placed into bread rice georinsaseum [...] georinsaseum a lambda information per 100 parts by weight 20 to 30 parts by weight, sugar 55 to 65 parts by weight, fruit jam 70 to 80 parts by weight, glutinous starch 20 to 30 parts by weight, almonds 30 to 40 parts by weight, butter 15 to 20 parts by weight, and 5 weight percent to 10 parts by weight may comprise an.

Determining the dimensions of the coldbox pertaining primary [...] georinsaseum as [...] georinsaseum, georinsaseum [...] sugar in addition to, corn powder, glucose, [...] , chaotic condition powder, soybean powder, wheat gluten, sodium alginate, curing palm oil, containing radish, sodium pyrophosphate, sodium bicarbonate, sodium acetic acid, removal of fat cocoa powder , [...] , lactose-, cinnamon, including synthetic flavor beverage such as a purchased in rolled, both rollers are rolled may [...] georinsaseum.

While, such as bread when it is dry [...][...] utilizes magnesium powder scrapped up from as a material, when mixing [...] less than 20 parts by weight, which hardly heard feeling at the crispiness, the mouthfeel [...] , [...] 30 when to be mixed beyond the parts by weight of, represented by a material filler of [...] can probably not be mounted on a middle of the intake may be assembly.

And, sugar is less than 55 parts by weight light source in which various kinds one end a mixing when fluid mixing due to material is less likely to sweetened, , 65 parts by weight of sugar is when the to be mixed beyond the sugar is sugar a poorly soluble is connected to the semiconductor layer. problem chewing itself.

Furthermore, fruit jam of fruit as fresh taste of material to give, fruit jam is less than 70 parts by weight fruit when the fluid mixing due to the application of material equalize the amount of heat emitted to the fruit item's fresh heated to remove it difficult for contaminants, fruit jam is 80 parts by weight of freshness in terms of context of a ripe fruit exceeds the sweetened, with sugar rather than the gradient taste of differing materials can be excessively. The, fruit jam the apricot jam apricot made of is preferably not less.

Furthermore, mixed with the filling that glutinous starch materials are separated from each other while secured provides sweetened, different from the sugar, fluid mixing less than 20 parts by weight is glutinous starch when the differing materials by fixing a dough to the provisionally is foot spot welder function, is glutinous starch 30 parts by weight of sugar when the to be mixed beyond the, the bumps on a fruit jam sweetened, is supplied to a non-inversion taste of differing materials can be excessively.

And, almonds a taste for a taste chewing him or her the best healthy drink may present the user with, almonds is less than 30 parts by weight taste chewing when the fluid mixing which are not easily provided, almonds is 40 parts by weight of when to be mixed beyond the switches of the inverter and current direction georinsaseum [...] can be excessively propylene glycol and. The, almonds a texture to improve the. may be cut to form slice.

Furthermore, a butter provides taste with fragrance and, diverter fluid mixing less than 15 parts by weight when the butter added at a water effect mix which, 20 parts by weight of diverter when the to be mixed beyond the [...] of butter can be delivery to a consumer and is.

And, hen's eggs it made fixed dough to filling simultaneously provides taste and color, eggs are less than 5 parts by weight when the fluid mixing the provisionally dough to filling is foot spot welder function, eggs are 10 parts by weight of of when the to be mixed beyond the taste virions can be delivery to a consumer and.

Furthermore, filler of first when contain materials, butter, sugar, behind obtain a lead line having a egg when fed to chicken, remaining material i.e., georinsaseum [...] , sugar, fruit jam, glutinous starch, lambda large, almonds for inserting and removing it is preferred that a stirring together.

As such a bread rice georinsaseum is increased and is situated in the interior of formed by growing a satiety in chalk [...] georinsaseum simultaneously with a texture-chewable, sweet taste, freshness of fruit composed of a..

On the other hand, filling material when applied filler to be placed inside, such as dough to laver, two driving cams. speak roll-form.

And, roll-form a dough made with the represented by the formula I used cutting and adult form on the outer surface of the then form of, any shaped. molded into a shape bread. The rack is vertically the shape of the any, including shape can be.

Wherein, a cutting and adult form may include [...] georinsaseum, georinsaseum [...]the blood star hit the same ratio or what rates and at many further one may be a mixture mixed the, cutting and adult form size of a particle diameter of 0.1 to 1 cm can be form is injected into.

The, when less than 0.1 cm particle diameter of cutting and adult form, small particle diameter of which are not easily imparting texture to the consumer, exceeds the 1 cm, the particle diameter can be positioned in a contact dough chewable laminating the storing unit may be is difficult.

On the other hand, a cutting and adult form texture provided to increase the efficiency of a satiety, taste of cutting and adult form, by imparting a sensorial properties visual him or her the best healthy drink may be spirits desire chalk.

Number 4 step (S300) step number 3 in the (S400) bread characteristics and to easily mold a compact is step matured to a desired degree.

Number 4 step (S400) is 25 to 35 °C characteristics and to easily mold a compact bread in 20 to 30 minutes in. therefore, the user can.

Wherein, bread shaped bodies less than 25 °C yeast; and if it is to be aged beverage is the subharmonic activity is with ubiquitin, 35 °C subharmonic activity is yeast even exceeds the matured to a desired degree is measured, and it is determined.

And, bread characteristics and to easily mold a compact 20 minutes or less yeast; and if it is to be aged beverage is shorten the activation time with ubiquitin not is aged in opposite direction of the spring force direction, exceeds the a 30 by the yeasts and the processing advances is nitrogen-based odorant beyond the maturing step.

Number 5 step (S400) aged at a step (S500) the number 4 the bread made. is the step of bend oven characteristics and to easily mold a compact.

Number 5 is the bread characteristics and to easily mold a compact step (S500) 210 to 230 °C in paste has better mouth feeling and oven 10 to 15 minutes and bent into primer, primer directly at a temperature lower than temperature further barbecue 10 to 15 minutes.

Wherein, for roasting the bread quality of bread according to temperature, can be varied since the bread are important a temperature-of bent, after frame adjustment equipment of vehicles for farming primer for a specified time, diluent, the for roasting further a plate under the same temperature for a prolonged bread if an opening surface, attached on a front side and a bread or can be a problems are caused by the.

On the other hand, number 5 step (S500) less than 210 °C temperature primer in bread when the it is assumed that the expanding of the molded fuel-carrying material can be less likely to happen, 230 °C exceeds the which dehydration the component, a shaped body is, the, primer time 10 minutes or less of material are dough and the like charge and if can be sub-ripe, 15 a exceeds the upper surface has molded body, the..

And, being at a lower temperature than the primer after primer (primer temperature is reduced to be less than the roughly 10 to 20 °C) when baked molded body bread to, 10 more minutes or less if curved, bulges away sufficiently the component, a shaped body is bread flavor not can be with, increases beyond a ingredient 15 the component, a shaped body is, the other causing various problems can be.

And step number 5 if baked molded body bread such as a (S500), for treating dough color and dough, filler and the like and flavor and is transparent for treating dough needle is curved reverse unison motion.. The, after (S500) step number 5, heated bread predetermined time at room temperature. a non-intrusive even selling directly after a marked on the specific.

Number 6 in the number 5 step (S600) step (S500) the baked in an oven to a bread molding comprising a resin member of polyamide is first applying a syrup.

The (S600) step number 6 is the baked bread molded body are applied to the syrup in poured in outer surface of of syrup and sweet increase of purchase the commodities by radiance, and, bread molded body as a mask to form a cutting and adult form is bread molded body from being separated can be.

While, syrup comprises fusing immune cells stimulated by EMC having taste of syrup may be employed, after the application the syrup in the dryer (convection) is dried to to froze syrup preparation of rice georinsaseum completes, . reduced sales price of packing.

Each configuration taught or more action of the described and an effective.

The manufacturing method according to an embodiment of the present invention for treating dough rice georinsaseum including rice grain powder and sugar, milk, salt, butter, dry yeast, water, egg extract is then or the like a dough the rotational operation done on the rotary step number 1 (S100). The, several material alone which doesn't have any error frames, to dough first, picks remaining material doesn't have any error frames, to dough to achieved and the catalyst may be dough, all material doesn't have any error frames, to dough to the enabled may be loaded with dough.

Number 1 step (S100) is completed, after the dough the to split the size of bread rice georinsaseum, rolled up pre-forming the elliptical stickers to the rotational operation done on the rotary step number 2 (S200). And, after the preform about 2 minutes of rest periods having the capacity ratio thereof can reach.

Number 2 step (S200) is completed, the molding used entering the, preformed in the molding stick dough after unfolded adjacent trenches on the approximately is, photoresist is applied on the filling thereon, . speak roll-form, such as laver aired.

And, from rolling roll-form a dough and form a cutting and adult form on the outer surface of the, for producing moulded bodies a bread several arbitrarily shaped a number 3 is then subjected to a step (S300).

Wherein, in step (S300) number 3 a butter, sugar, first egg when fed to chicken, after kneading of the into the agitator, lambda large remaining material, fruit jam, glutinous starch, almonds for inserting and removing of the squeegees are configured to move performing agitation is produced.

On the other hand, number 3 step (S300) is completed, in 25 to 35 °C 20 to 30 minutes (S400) performs step number 4 matured to a desired degree, number 4 step (S400) is completed, bread characteristics and to easily mold a compact oven for roasting is enclosed in the rotational operation done on the rotary number 5 step (S500).

Number 5 step (S500) paste has better mouth feeling and oven characteristics and to easily mold a compact bread in 210 to 230 °C 10 to 15 in and bent into primer minutes, at a temperature lower than temperature primer directly 10 to 15 minutes improves quality of bread further curved.

And, number 5 step (S500) is completed, the baked bread molding on the outer surface of syrup is applied and, finally thereby dryer for treating dough rice georinsaseum the fabrication is completed.

Therefore, determining the dimensions of the coldbox pertaining principle bread rice georinsaseum according to an embodiment of the present invention fabricated from a material, such as rice, includes cutting and adult form that ensures well, wheat general easily unlike a Baker's made and support satiety and, due to control device managing a cable tunnel georinsaseum purchase the commodities him or her the best healthy drink can enhance the.

Furthermore, rice is the main component because the consumption of water into the rice, ofDMA is chickens and by using a rice seams, to improve the quality of the bread rice georinsaseum, economic progress in ofDMA. be inspected is located on.

Thereby, the cold air flows over described but of the present invention embodiment, rights of the present invention, if the limited to range from of the present invention in the embodiment the present invention is in the field of the person with skill in the art in the easily modified by uniform to notches at of an extent to which includes all change and modification.