KR100957186B1 - 발효액종을 이용한 쌀빵의 제조방법 - Google Patents
발효액종을 이용한 쌀빵의 제조방법 Download PDFInfo
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- KR100957186B1 KR100957186B1 KR1020080087213A KR20080087213A KR100957186B1 KR 100957186 B1 KR100957186 B1 KR 100957186B1 KR 1020080087213 A KR1020080087213 A KR 1020080087213A KR 20080087213 A KR20080087213 A KR 20080087213A KR 100957186 B1 KR100957186 B1 KR 100957186B1
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- A—HUMAN NECESSITIES
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- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
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- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/665—Aspergillus awamori
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/845—Rhizopus
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Abstract
Description
저장기간 (시간) | |||||||
4 | 8 | 12 | 16 | 20 | 24 | ||
경도 | 대조군 | 215 | 256 | 281 | 293 | 324 | 345 |
처리군 | 204 | 223 | 242 | 263 | 276 | 287 |
향 | 맛 | 전체적인 기호도 | |
대조군 | 3 | 3 | 3 |
처리군 | 4 | 4 | 4 |
*5점: 매우 좋다, 4점: 좋다, 3점: 보통, 2점: 싫다, 1점: 매우 싫다 |
Claims (6)
- 발효액종을 이용한 쌀빵의 제조방법에 관한 것으로,곰팡이인 Aspergillus awamori와 Rhizopus javanicus의 각각의 곰팡이 포자를 밀기울 고체 배지에 접종하여 25~35℃ 항온기에서 84~108시간 배양하여 곰팡이 Koji를 제조하며, 상기 제조된 곰팡이 Koji를 1:1로 혼합하고, 여기에 정제수 80~120㎖를 가한 후, 압착 여과하여 제조한 곰팡이 Koji액을 제조하며, 발효액종의 총 부피 100에 대하여 상기 제조된 곰팡이 Koji액 5~15%, 쌀가루 5~15%, 정백당 4~6%, 활성건조 효모 0.5~1.5%에 나머지는 정제수를 첨가하여 100으로 부피를 맞춘 후, 상기 재료를 배합하여 3~5시간 간격으로 교반하면서 20~30℃에서 12~36시간 배양하여 발효시켜 발효액종을 제조하는 단계;쌀 빵의 재료 즉, 쌀가루 100중량부에 대하여 잔탄검 0.5~1.5중량부, 소금 1~2중량부, 설탕 2~3중량부, 빵효모 0.5~1.5 중량부, 버터 1~5중량부, 상기 제조된 발효액종 5~15중량부, 정제수 95~95중량부를 혼합하는 혼합단계;상기 혼합된 재료를 믹서에서 반죽하는 믹싱 단계;상기 믹싱 된 반죽의 팬닝 단계;상기 팬닝 된 반죽을 25~35℃, 75~85% 습도의 발효기에서 70~90분간 발효시키는 발효단계;상기 발효된 반죽의 굽기 단계; 및상기 구워진 쌀 빵을 실온에서 냉각하는 냉각단계를 포함하는 것을 특징으로 하는 발효액종을 이용한 쌀 빵의 제조방법.
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KR1020080087213A KR100957186B1 (ko) | 2008-09-04 | 2008-09-04 | 발효액종을 이용한 쌀빵의 제조방법 |
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KR1020080087213A KR100957186B1 (ko) | 2008-09-04 | 2008-09-04 | 발효액종을 이용한 쌀빵의 제조방법 |
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Publication Number | Publication Date |
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KR20100028262A KR20100028262A (ko) | 2010-03-12 |
KR100957186B1 true KR100957186B1 (ko) | 2010-05-11 |
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Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101241361B1 (ko) * | 2011-06-17 | 2013-03-11 | 주식회사 파리크라상 | 쌀입국을 이용한 발효액종의 제조방법 |
KR102576570B1 (ko) | 2023-01-26 | 2023-09-08 | 농업회사법인 유한회사 네이처앤파머스 | 먹물쌀빵 및 그 제조방법 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6012007B2 (ja) * | 1981-06-05 | 1985-03-29 | 栃木県南部味▲そ▼工業協同組合 | パン類の製造方法 |
JPH11225661A (ja) * | 1998-02-16 | 1999-08-24 | M & N International:Kk | パン及びその製造法 |
KR20040061992A (ko) * | 2002-12-31 | 2004-07-07 | 주식회사 해찬들 | 매운맛이 감소된 고추장용 코지의 제조방법, 동 방법에의해 제조된 코지 및 상기 코지로부터 제조되는 고추장 |
KR100803336B1 (ko) | 2006-12-12 | 2008-02-13 | 주식회사 파리크라상 | 오곡분을 이용한 빵 제조방법 |
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- 2008-09-04 KR KR1020080087213A patent/KR100957186B1/ko active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6012007B2 (ja) * | 1981-06-05 | 1985-03-29 | 栃木県南部味▲そ▼工業協同組合 | パン類の製造方法 |
JPH11225661A (ja) * | 1998-02-16 | 1999-08-24 | M & N International:Kk | パン及びその製造法 |
KR20040061992A (ko) * | 2002-12-31 | 2004-07-07 | 주식회사 해찬들 | 매운맛이 감소된 고추장용 코지의 제조방법, 동 방법에의해 제조된 코지 및 상기 코지로부터 제조되는 고추장 |
KR100803336B1 (ko) | 2006-12-12 | 2008-02-13 | 주식회사 파리크라상 | 오곡분을 이용한 빵 제조방법 |
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