KR101317283B1 - Method for preparing bread - Google Patents

Method for preparing bread Download PDF

Info

Publication number
KR101317283B1
KR101317283B1 KR1020130084483A KR20130084483A KR101317283B1 KR 101317283 B1 KR101317283 B1 KR 101317283B1 KR 1020130084483 A KR1020130084483 A KR 1020130084483A KR 20130084483 A KR20130084483 A KR 20130084483A KR 101317283 B1 KR101317283 B1 KR 101317283B1
Authority
KR
South Korea
Prior art keywords
weight
parts
bread
water
dough
Prior art date
Application number
KR1020130084483A
Other languages
Korean (ko)
Inventor
김태훈
Original Assignee
김태훈
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김태훈 filed Critical 김태훈
Priority to KR1020130084483A priority Critical patent/KR101317283B1/en
Application granted granted Critical
Publication of KR101317283B1 publication Critical patent/KR101317283B1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

PURPOSE: A production method of bread having excellent taste and eating texture is provided to offer the excellent storage stability of the bread by delaying degradation. CONSTITUTION: 450-750 parts by weight of strong flour, 1.5-2.5 parts by weight of dry yeast, 0.75-1.25 parts by weight of vitamin C, and 255-425 parts by weight of water are mixed. The mixture is aged at 2-4°C for 27-45 hours to obtain sponge. 150-250 parts by weight of strong flower, 15-25 parts by weight of salt, and 225-375 parts by weight of water are mixed and homogenized to obtain a water-roux starter. 75-125 parts by weight of raisin, 70-125 parts by weight of apples, and 15-25 parts by weight of honey are aged to obtain a stock seed. 225-375 parts by weight of stock seed, 225-375 parts by weight of grape juice, and 330-470 parts by weight of apple juice are mixed, and aged at 20-30°C for 12-20 hours to obtain a main seed. 150-250 parts by weight of main seed, 775-1,225 parts by weight of strong flour, and 375-625 parts by weight of water are aged for 12-20 hours to obtain Levain. 710-1,190 parts by weight of sponge, 450-675 parts by weight of water-roux starter, 270-410 parts by weight of Levain, 30-50 parts by weight of sugar, 20-40 parts by weight of dried milk powder, 3.5-6.5 parts by weight of dry yeast, 3.5-6.5 parts by weight of malt, 50-90 parts by weight of main seed, 50-90 parts by weight of butter, and 70-125 parts by weight of black sesame seeds are mixed to obtain dough. The dough is molded, inserted into a bread frame, and fermented.

Description

식빵의 제조방법 {METHOD FOR PREPARING BREAD}How to make bread {METHOD FOR PREPARING BREAD}

본 발명은 식빵의 제조방법에 관한 것으로서, 보다 상세하게는 탕종 및 르방을 혼합하여 발효시킴으로써 식감 및 풍미가 향상되고, 저장 안정성이 개선된 식빵의 제조방법에 관한 것이다.
The present invention relates to a method of manufacturing bread, and more particularly, to a method of manufacturing bread having improved texture and flavor and improved storage stability by mixing and fermenting Tangjong and Lebang.

식빵은 밀가루, 이스트, 소금, 물 등을 주원료로 하고, 경우에 따라 당류, 유제품, 계란, 식용유지 등의 부원료를 배합한 반죽을 발효시켜 구운 것을 일컫는 것으로, 현대인들의 분주한 일상생활과 서구화에 따른 식생활 패턴의 변화로 인하여 식빵 그 자체로 또는 토스트, 샌드위치 등의 다양한 형태로 그 소비량이 급격히 증가하고 있다.Bread is made from flour, yeast, salt, water, etc., and is sometimes baked by fermenting dough containing saccharides, dairy products, eggs, edible oils, and other ingredients. Due to the change in eating patterns, the consumption is rapidly increasing in the bread itself or in various forms such as toast and sandwiches.

식빵의 제조법에는 스트레이트법(straight dough process), 스펀지법(sponge dough method), 연속식 제빵법(continuous dough mixing system), 액체발효법(liquid ferment process) 등이 있다. 스트레이트법은 모든 재료를 한번에 반죽하는 것으로 반죽 온도는 27℃를 유지하며 발효시간은 1시간 반에서 3시간 사이에 완료하는 것이 일반적이다. 스트레이트법에는 표준직접법, 재반죽법, 노타임반죽법이 있다. 스펀지법은 중종법이라고도 하는데 재료를 한번에 넣고 반죽하지 않고 2번에 걸쳐 반죽하는 방법이다. 재료를 혼합하여 스펀지를 만들고 적어도 2시간 이상 발효시킨 뒤, 이것을 나머지 재료와 섞어 반죽한다. 스펀지의 반죽은 3~5분 정도로 짧게 반죽하며 반죽 온도도 22~26℃로 스트레이트법에 비해 약간 낮게 한다. 연속식 제빵법은 계속적인 작업을 하나의 제조라인을 통하여 하는 방법을 말한다. 액체발효법은 스펀지법에서 스펀지 반죽을 액체로 대체한 방법이 변형된 것이다.Bread manufacturing methods include a straight dough process, a sponge dough method, a continuous dough mixing system, a liquid fermentation process, and the like. The straight method kneads all the ingredients at once, and the kneading temperature is maintained at 27 ° C. and the fermentation time is generally completed between 1 and a half to 3 hours. Straight methods include standard direct method, re-kneading method, and no-time kneading method. Sponge method is also known as the seed method is a method of kneading twice without putting the ingredients at once. Mix the ingredients to make a sponge and let it ferment for at least 2 hours, then knead it with the rest of the ingredients. Sponge dough is kneaded for 3 ~ 5 minutes and kneading temperature is 22 ~ 26 ℃, slightly lower than straight method. Continuous baking refers to a method of continuous work through a single manufacturing line. The liquid fermentation method is a variation of the method of replacing the sponge dough with liquid in the sponge method.

대표적인 식빵 제조방법은, 1-1) 원재료의 전부를 반죽하여 상온에서 1시간 내지 1시간 30분 동안 안정화시키는 과정과, 1-2) 상기 반죽을 케이스에 맞게 분할하여 둥글리기하는 과정과, 1-3) 둥글리기한 반죽을 실온에 20 내지 30분간 방치한 후 케이스에 맞게 성형하는 과정과, 1-4) 성형된 반죽을 케이스에 넣고 30 내지 40℃에서 50 내지 60분간 발효시키는 과정과, 1-5) 발효가 끝난 반죽을 굽는 과정으로 이루어지는 '직접법'과, 2-1) 원재료의 전부를 반죽하여 상온에서 1시간 내지 1시간 30분 동안 안정화시키는 중종 과정과, 2-2) 상기 중종 과정에 의해 생성된 중종 반죽에 기타 원료를 혼합하는 본종 과정과, 2-3) 상온에서 반죽 휴지기를 거친 후 반죽을 분할하여 성형하는 과정과, 2-4) 상기 성형물을 2차 발효시키는 과정과, 2-5) 발효된 생지를 소성시키는 과정으로 이루어지는 '중종법'이 있었다.Representative bread production method, 1-1) kneading all of the raw materials to stabilize for 1 hour to 1 hour 30 minutes at room temperature, 1-2) the process of dividing the dough to fit the case and rounding, 1 -3) the rounded dough is left at room temperature for 20 to 30 minutes and then molded according to the case, 1-4) putting the molded dough into the case and fermented at 30 to 40 ℃ for 50 to 60 minutes, 1-5) 'direct method' consisting of the process of baking the finished fermentation, and 2-1) a middle seed process of kneading all of the raw materials and stabilizing for 1 hour to 1 hour 30 minutes at room temperature, and 2-2) the middle species The main process of mixing the other raw materials to the middle type dough produced by the process, 2-3) the process of dividing the dough after passing the dough rest period at room temperature, 2-4) the process of secondary fermentation of the molding and , 2-5) calcining fermented dough There was a 'jungjong Act made.

그러나, 상술한 바와 같은 종래의 직접법과 중종법에 의해 제조된 식빵은 식빵이 굳어지거나 딱딱해지는 속도인 노화 속도가 빨라 맛과 풍미가 떨어지고, 식감이 좋지 않아 쫀득쫀득한 맛이 떨어지는 문제점이 있었다.However, the bread produced by the conventional direct method and the middle seed method as described above has a problem that the aging rate, which is the speed at which the bread is hardened or hardened, decreases in taste and flavor, and the texture does not have good taste.

최근 식생활이 고급화됨에 따라 맛과 식감이 우수한 식빵에 대한 수요가 증가하고 있으며, 이에 따라 다양한 식빵 제조방법이 소개되고 있다.
Recently, as the diet is advanced, the demand for bread with excellent taste and texture is increasing, and thus, various bread manufacturing methods are introduced.

본 발명자들은 맛과 식감이 개선된 식빵을 제조하기 위해 연구하던 중, 종래 알려진 방법들을 변형함으로써 기호성이 우수한 식빵을 제조할 수 있음을 확인하고 본 발명을 완성하였다.
The present inventors have completed the present invention by confirming that bread with excellent palatability can be produced by modifying conventionally known methods while studying to manufacture bread having improved taste and texture.

따라서, 본 발명의 목적은 맛과 식감이 우수할 뿐만 아니라 저장 안정성이 개선된 식빵의 제조방법을 제공하는 것이다.
Accordingly, it is an object of the present invention to provide a method for producing bread having excellent taste and texture as well as improved storage stability.

상기 목적을 달성하기 위하여, 본 발명은 (1) 강력분 450~750 중량부, 드라이 이스트 1.5~2.5 중량부, 비타민 C 0.75~1.25 중량부 및 물 255~425 중량부를 배합하고 22~26℃의 온도에서 2 내지 6분간 저속 믹싱한 후, 2~4℃에서 27~45시간 숙성시켜 스펀지(sponge)를 제조하는 단계; (2) 강력분 150~250 중량부, 소금 15~25 중량부 및 물 225~375 중량부를 배합한 후 70 내지 80℃에서 호화시켜 탕종(Water Roux Starter)을 제조하는 단계; (3) 건포도 75~125 중량부, 사과 75~125 중량부, 벌꿀 15~25 중량부를 혼합하여 20~30℃에서 4~6일간 숙성시켜 원종을 얻고, 상기 원종 225~375 중량부, 포도즙 225~375 중량부 및 사과즙 330~570 중량부를 혼합하여 20~30℃에서 12~20시간 숙성시켜 주종을 얻고, 상기 주종 150~250 중량부, 강력분 775~1225 중량부 및 물 375~625 중량부를 배합하고 22~26℃의 온도에서 2 내지 6분간 저속 믹싱한 후 12~20시간 숙성시켜 르방(Levain)을 제조하는 단계; (4) 단계 (1)의 스펀지 710~1190 중량부, 단계 (2)의 탕종 405~675 중량부, 단계 (3)의 르방 270~410 중량부, 설탕 30~50 중량부, 분유 20~40 중량부, 드라이 이스트 3.5~6.5 중량부, 맥아 3.5~6.5 중량부, 단계 (3)의 주종 50~90 중량부, 버터 50~90 중량부 및 검은깨 75~125 중량부를 혼합하여 25~29℃에서 8~12분간 반죽하는 단계; (5) 상기 반죽을 성형하여 식빵틀에 넣고, 35~45℃ 온도 및 90~95% 습도 하에서 50~60분간 발효시키는 단계; 및 (6) 상기 반죽을 굽는 단계를 포함하는, 식빵의 제조방법을 제공한다.
In order to achieve the above object, the present invention (1) 450 to 750 parts by weight of strong components, 1.5 to 2.5 parts by weight of dry yeast, 0.75 to 1.25 parts by weight of vitamin C and 255 to 425 parts by weight of water and a temperature of 22 to 26 ℃ After mixing at low speed for 2 to 6 minutes at 2 to 4 ℃ for 27 to 45 hours to prepare a sponge (sponge); (2) blending 150 to 250 parts by weight of strong components, 15 to 25 parts by weight of salt and 225 to 375 parts by weight of water, and then gelatinizing at 70 to 80 ° C. to prepare a water race (Starter); (3) 75 to 125 parts by weight of raisins, 75 to 125 parts by weight of apples, and 15 to 25 parts by weight of honey are mixed and aged at 20 to 30 ° C. for 4 to 6 days to obtain a seed, the seed of 225 to 375 parts by weight and grape juice 225 ~ 375 parts by weight and 330 to 570 parts by weight of apple juice are mixed and aged for 12 to 20 hours at 20 to 30 ° C. to obtain the main species, 150 to 250 parts by weight of the main species, 775 to 1225 parts by weight of strong ingredients and 375 to 625 parts by weight of water. Preparing low-temperature mixing at a temperature of 22 to 26 ° C. for 2 to 6 minutes and then aging for 12 to 20 hours to produce Levan; (4) 710 to 1190 parts by weight of the sponge of step (1), 405 to 675 parts by weight of tangjong of step (2), 270 to 410 parts by weight of Leuven of step (3), 30 to 50 parts by weight of sugar, powdered milk 20 to 40 Parts by weight, dry yeast 3.5-6.5 parts by weight, malt 3.5-6.5 parts by weight, 50-90 parts by weight of master or scoop of step (3), 50-90 parts by weight of butter and 75-125 parts by weight of black sesame seeds at 25-29 ° C Kneading in 8 to 12 minutes; (5) molding the dough into a bread mold, and fermenting for 50 to 60 minutes at 35 ~ 45 ℃ temperature and 90 ~ 95% humidity; And (6) provides a method for producing bread, comprising the step of baking the dough.

본 발명의 제조방법에 따라 제조된 식빵은 종래 공지된 방법에 의해 제조된 식빵에 비해 맛과 식감이 뛰어나고, 노화가 지연되어 저장 안정성이 우수한 바, 소비자의 기호를 충족시킬 수 있다.
The bread produced according to the manufacturing method of the present invention has a better taste and texture than the bread produced by a conventionally known method, delays aging, and has excellent storage stability, thereby satisfying consumer preferences.

이하 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.

후술하는 용어들은 본 발명에서의 기능을 고려하여 정의된 것으로서, 이는 본 발명의 기술적 사상에 부합하는 개념과 고유의 통용되는 의미로 해석되어야 함에 유의한다.
The terms to be described below are defined in consideration of functions in the present invention, which should be interpreted as concepts and inherent commonly used meanings consistent with the technical spirit of the present invention.

본원에 사용된 용어 '탕종(湯種, Water Roux Starter)'은 중국에서 예로부터 전해오는 제빵법에 사용되는 반죽(생지)으로서, 밀가루에 열탕을 부어 만든 반죽을 의미한다. As used herein, the term 'Water Roux Starter' is a dough (dough) used in traditional baking methods in China, and means a dough made by pouring hot water on flour.

빵의 주재료인 밀가루의 주성분은 전분인데 물을 부어 가열하면 호화되어서 맛있는 빵이 만들어진다. 그러나, 이 빵을 상온에 놓아두면 전분이 노화되면서 맛이 서서히 떨어진다. 이러한 현상을 바탕으로 호화도를 높일 경우 촉촉하고 쫄깃하면서도 입 안에서 녹아드는 느낌이 나도록 빵의 식감을 변화시킬 수 있다는 사실이 확인되었다. 이러한 과정을 거쳐 밀가루를 물과 함께 가열하여 섞거나, 밀가루에 열탕을 부어 반죽하여 만든 탕종이 개발되었다.
The main ingredient of wheat flour, which is the main ingredient of bread, is starch, and when it is poured with water, it becomes luxurious and makes delicious bread. However, if the bread is left at room temperature, the starch ages and the taste gradually decreases. Based on these phenomena, it was confirmed that increasing the degree of luxury can change the texture of bread so that it feels moist and chewy but melts in the mouth. Through this process, a ball type made by mixing flour by heating it with water or by pouring hot water into the flour was kneaded.

본원에 사용된 용어 '르방(Levain)'은 이스트(yeast)를 사용하지 않고 공기 중의 효모균을 물과 밀로 배양한 '천연종'을 의미하거나 또는 이 천연종을 사용하여 제조한 반죽을 의미한다. 르방은 과일, 곡식, 채소 등, 예를 들어 건포도 및/또는 사과로부터 원종을 얻고, 이를 포도즙 및/또는 사과즙을 영양소로 하여 배양하여 주종을 얻은 후, 주종을 밀가루에 첨가하여 반죽함으로써 얻을 수 있다. 르방을 이용하여 만든 식빵은 금방 딱딱해지지 않아 식빵의 보관기간을 증가시킬 수 있다. As used herein, the term 'Levain' means 'natural species' in which yeasts in the air are cultured with water and wheat without using yeast, or means a dough prepared using the natural species. Leuven can be obtained by obtaining the seed from fruits, grains, vegetables, etc., for example, raisins and / or apples, cultivating it with grape juice and / or apple juice as nutrients, and then adding the seed seed to the flour and kneading it. . Bread made with LeBan does not harden quickly and can increase the shelf life of bread.

본 발명의 식빵 제조방법은 스펀지, 탕종 및 르방을 각각 제조한 후, 이를 혼합하여 본 반죽을 제조하는 것을 특징으로 한다. 또한, 본 발명의 식빵 제조방법은 (i) 스펀지 제조시 저온에서 장시간 발효시키는 것; (ii) 탕종을 이용하는 것; 및 (iii) 르방을 이용하는 것을 특징으로 한다. 구체적으로, 본 발명에 따른 식빵의 제조방법은 스펀지 제조공정, 탕종 제조공정, 르방 제조공정, 반죽 제조공정, 발효공정 및 굽는 공정을 포함한다.
The bread manufacturing method of the present invention is characterized by producing a sponge, tangjong and lebang after mixing, then mixing the present dough. In addition, the bread production method of the present invention is to (i) a long period of fermentation at low temperatures during sponge production; (ii) using prosthetics; And (iii) using Leuven. Specifically, the manufacturing method of bread according to the present invention includes a sponge manufacturing process, a bath type manufacturing process, a leubang manufacturing process, a dough manufacturing process, a fermentation process and a baking process.

먼저, 스펀지(sponge) 제조공정은 중종 제조공정으로도 불리며, 강력분의 일부와 이스트(yeast) 및 물 등의 다른 부재료를 첨가하여 중종을 만들고 이를 발효시키는 공정이다. First, the sponge (sponge) manufacturing process is also referred to as the middle species manufacturing process, is a process of making a medium species by adding a portion of the strong powder and other subsidiary materials such as yeast (water) and water and ferment it.

이러한 스펀지 제조공정은 강력분 450~750 중량부, 드라이 이스트 1.5~2.5 중량부, 비타민 C 0.75~1.25 중량부 및 물 255~425 중량부를 계량하여 반죽 온도 22~26℃ 조건에서 2 내지 6분간 저속 믹싱한 후, 2~4℃에서 27~45시간 숙성시키는 것을 포함한다. 바람직하게는, 강력분 600 중량부, 드라이 이스트 2 중량부, 비타민 C 1 중량부 및 물 340 중량부를 계량하여 반죽 온도 22~26℃ 조건에서 4분간 저속 믹싱한 후, 2℃에서 36시간 숙성시켜 스펀지를 제조할 수 있다. 상기와 같이 반죽을 장시간 숙성시킴으로써 밀가루를 충분히 발효시킬 수 있으며, 이로써 빵 섭취 후 더부룩한 현상을 방지할 수 있다. 또한, 오랜 숙성 과정에서 새로운 발효 물질이 생성되어 빵이 부드러워지고 전분의 노화를 늦출 수 있다.
This sponge manufacturing process is a low-speed mixing for 2 to 6 minutes at the dough temperature 22 ~ 26 ℃ by weighing 450 ~ 750 parts by weight of strong powder, 1.5 ~ 2.5 parts by weight of dry yeast, 0.75 ~ 1.25 parts by weight of vitamin C and 255 ~ 425 parts by weight of water After that, aging at 2 to 4 ° C for 27 to 45 hours is included. Preferably, 600 parts by weight of strong powder, 2 parts by weight of dry yeast, 1 part by weight of vitamin C, and 340 parts by weight of water are mixed at low temperature for 4 minutes at a kneading temperature of 22 to 26 ° C., and then aged at 2 ° C. for 36 hours to form a sponge. Can be prepared. The flour can be sufficiently fermented by aging the dough for a long time as described above, thereby preventing the bulging phenomenon after the bread intake. In addition, the new fermentation material is produced during the long ripening process can make the bread soft and slow the aging of starch.

본 발명의 제조방법에서, 탕종 제조공정은 강력분 150~250 중량부, 소금 15~25 중량부 및 물 225~375 중량부를 배합한 후 70 내지 80℃에서 호화시키는 단계이다. 바람직하게는, 강력분 200 중량부, 소금 20 중량부 및 물 300 중량부를 배합한 후 75℃에서 호화시킬 수 있다. 상기 호화 과정을 거치면서 밀가루 내의 단백질 성분이 변성되어 쫄깃한 맛과 노화 속도가 느려지며, 빵 섭취시 더부룩한 현상을 방지할 수 있다. In the production method of the present invention, the tangjong manufacturing process is a step of gelatinizing at 70 to 80 ℃ after mixing 150 to 250 parts by weight of strong components, 15 to 25 parts by weight of salt and 225 to 375 parts by weight of water. Preferably, 200 parts by weight of strong component, 20 parts by weight of salt and 300 parts by weight of water may be combined and then gelatinized at 75 ° C. As the protein component in the flour is denatured during the luxury process, the chewy taste and aging rate are slowed, and the bloat can be prevented when the bread is ingested.

본 발명의 제조방법에서, 르방 제조 공정은 원종 제조 공정, 주종 제조 공정 및 르방 제조 공정으로 이루어진다. 상기 공정에서와 같이, 천연효소(천연효모종)를 이용하여 반죽을 제조하는 경우, pH 5.1~5.5의 약산성의 반죽이 발효에 도움을 주며 풍미가 좋아지고 노화가 느려지는 효과가 있다. 또한, 유산균 발효에 의해 다당류 및 항세균성 물질이 생성되어 건강에 유용하다. 구체적으로, 상기 과정에서 원종은 건포도 75~125 중량부, 사과 75~125 중량부, 벌꿀 15~25 중량부를 혼합하여 20~30℃에서 4~6일간 숙성시켜 제조될 수 있다. 바람직하게는, 원종은 건포도 100 중량부, 사과 100 중량부, 벌꿀 20 중량부 및 물 200 중량부를 섞어 25℃ 조건에서 5일간 숙성시킨 다음, 메쉬나 망으로 걸러내어 수득할 수 있다. 건포도는 다른 과일에 비해 당도가 비교적 높은 반면 산도는 낮아 안정적인 효모 배양이 가능하며 비교적 실패율이 적고 그 맛과 발효력이 우수해 다용도 활용이 가능하다. 또한, 상기 과정에서 주종은 상기 원종 225~375 중량부, 포도즙 225~375 중량부 및 사과즙 330~570 중량부를 혼합하여 20~30℃에서 12~20시간 숙성시켜 얻을 수 있다. 바람직하게는, 주종은 원종 300 중량부, 포도즙 300 중량부 및 사과즙 450 중량부를 혼합하여 25℃에서 16시간 동안 숙성시킴으로써 얻을 수 있다. 또한, 상기 과정에서 르방은 상기 주종 150~250 중량부, 강력분 775~1225 중량부 및 물 375~625 중량부를 배합하고 22~26℃의 온도에서 2 내지 6분간 저속 믹싱한 후 12~20시간 숙성시켜 얻을 수 있다. 바람직하게는, 상기 르방은 상기 주종 200 중량부, 강력분 1000 중량부 및 물 500 중량부를 25℃에서 저속으로 4분간 믹싱한 후 25℃ 조건에서 16시간 숙성시켜 얻을 수 있다. In the production method of the present invention, the leban production process is composed of a seed production step, a main production step and a production step. As in the above process, when preparing a dough using a natural enzyme (natural yeast species), the weakly acidic dough of pH 5.1 ~ 5.5 helps the fermentation, the flavor is improved and the aging is slowed. In addition, polysaccharides and antibacterial substances are produced by the lactic acid bacteria fermentation, which is useful for health. Specifically, the raw material in the above process may be prepared by mixing 75 to 125 parts by weight of raisins, 75 to 125 parts by weight of apples, 15 to 25 parts by weight of honey and aged at 20 to 30 ° C. for 4 to 6 days. Preferably, the raw material may be obtained by mixing 100 parts by weight of raisins, 100 parts by weight of apples, 20 parts by weight of honey, and 200 parts by weight of water, and aged at 25 ° C. for 5 days, followed by filtering with a mesh or net. Raisins have a higher sugar content than other fruits, but low acidity enables stable yeast culture, relatively low failure rate, and excellent taste and fermentation. In addition, the main species in the process can be obtained by mixing the raw material 225 ~ 375 parts by weight, grape juice 225 ~ 375 parts by weight and apple juice 330 ~ 570 parts by weight at 20 ~ 30 ℃ for 12 to 20 hours. Preferably, the main seed may be obtained by mixing 300 parts by weight of the original seed, 300 parts by weight of grape juice and 450 parts by weight of apple juice to mature at 25 ° C. for 16 hours. In addition, in the above process, the Leban is blended 150 ~ 250 parts by weight, 775 ~ 1225 parts by weight of strong ingredients and 375 ~ 625 parts by weight of water, and after mixing at low temperature for 2 to 6 minutes at a temperature of 22 ~ 26 ℃ aged for 12 to 20 hours You can get it. Preferably, the LeBan can be obtained by mixing 200 parts by weight of the main species, 1000 parts by weight of strong components and 500 parts by weight of water at 25 ° C. for 4 minutes at low speed and then aged at 25 ° C. for 16 hours.

상기와 같이 천연발효종을 사용하는 경우, 이스트 외의 다양한 미생물이 원료의 분자구조를 소화되기 쉬운 구조로 바꾸어 소화를 도우며, 다양한 미생물의 작용으로 빵이 푹신하며 보습성이 있고, 미생물이 pH를 낮추어 곰팡이나 유해세균이 자라는 것을 막아주며, 이스트 고유의 냄새가 나지 않는 장점이 있다.
In the case of using a natural fermented species as described above, various microorganisms other than yeast help digestion by changing the molecular structure of the raw material into an easy-to-digest structure, the bread is soft and moisturizing by the action of various microorganisms, It prevents mold and harmful bacteria from growing, and has the advantage of not smelling unique to yeast.

다음으로, 본 발명의 제조방법에서, 반죽 제조 공정은 단계 (1)의 스펀지 710~1190 중량부, 단계 (2)의 탕종 405~675 중량부, 단계 (3)의 르방 270~410 중량부, 설탕 30~50 중량부, 분유 20~40 중량부, 드라이 이스트 3.5~6.5 중량부, 맥아 3.5~6.5 중량부, 단계 (3)의 주종 50~90 중량부, 버터 50~90 중량부 및 검은깨 75~125 중량부를 혼합하여 25~29℃에서 8~12분간 반죽하는 단계이다. 본 공정에서는 단계 (1)에서 제조된 스펀지, 단계 (2)에서 제조된 탕종 및 단계 (3)에서 제조된 르방을 혼합함으로써 식빵에 최적의 풍미 및 식감을 부여하고, 노화를 방지할 수 있다. 바람직하게는, 상기 반죽은 스펀지 950 중량부, 탕종 540 중량부, 르방 340 중량부, 설탕 40 중량부, 분유 30 중량부, 드라이 이스트 5 중량부, 맥아 5 중량부, 주종 70 중량부, 버터 70 중량부 및 검은깨 100 중량부를 혼합하여 27℃에서 10분간 반죽하여 얻을 수 있다.Next, in the production method of the present invention, the dough manufacturing process is a sponge 710 ~ 1190 parts by weight of the step (1), 405 ~ 675 parts by weight of the type of the step (2), 270 ~ 410 parts by weight of Leban in step (3), 30 to 50 parts by weight of sugar, 20 to 40 parts by weight of powdered milk, 3.5 to 6.5 parts by weight of dry yeast, 3.5 to 6.5 parts by weight of malt, 50 to 90 parts by weight of master or master of step (3), 50 to 90 parts by weight of butter and black sesame seeds 75 to 125 parts by weight of the mixture is a step of kneading for 8 to 12 minutes at 25 ~ 29 ℃. In the present process, by mixing the sponge prepared in step (1), the tangjong prepared in step (2) and the leban produced in step (3), it is possible to give the bread an optimal flavor and texture and prevent aging. Preferably, the dough is 950 parts by weight of sponge, 540 parts by weight of Tangjong, 340 parts by weight of Leuven, 40 parts by weight of sugar, 30 parts by weight of powdered milk, 5 parts by weight of dry yeast, 5 parts by weight of malt, 70 parts by weight of master oil, butter 70 It can be obtained by mixing 10 parts by weight and 100 parts by weight of black sesame seeds at 27 ° C. for 10 minutes.

본 발명의 다른 구현예에서, 상기 반죽 제조 과정에 곡물분말을 추가로 첨가할 수 있다. 상기 곡물분말은 식빵에 누룽지 맛과 같은 고소한 맛을 부여할 뿐만 아니라, 상대적으로 단백질 함량이 적어 질긴 식감을 감소시킬 수 있다. 상기 곡물분말의 혼합량은 크게 제한이 없으나, 상기 반죽 혼합시 50~200 중량부, 바람직하게는 100 중량부의 양으로 사용될 수 있다. 또한, 상기 곡물분말은 쌀 또는 보리 등으로부터 제조될 수 있으며, 예를 들어 찹쌀, 찰현미, 찰보리, 메보리, 맵쌀 등을 단독 또는 혼합하여 제조될 수 있다. 바람직하게는, 상기 곡물분말은 찹쌀, 찰현미, 찰보리, 메보리 및 맵쌀을 1:1:1:1:1의 중량비로 혼합한 후 미분하여 얻을 수 있다.
In another embodiment of the present invention, grain powder may be further added to the dough manufacturing process. The grain powder not only gives the bread a savory taste, such as the taste of Nurungji, but can reduce the texture of the less protein content is relatively low. The mixing amount of the grain powder is not particularly limited, but may be used in an amount of 50 to 200 parts by weight, preferably 100 parts by weight when mixing the dough. In addition, the grain powder may be prepared from rice or barley, and the like, for example, may be prepared by mixing alone or mixed with glutinous rice, glutinous rice, waxy barley, meborg, spicy rice and the like. Preferably, the grain powder may be obtained by mixing the glutinous rice, glutinous rice, waxy barley, meibori and spicy rice in a weight ratio of 1: 1: 1: 1: 1 and then finely.

본 발명의 제조방법에서, 발효 공정은 상기 제조된 반죽을 성형하여 식빵틀에 넣고, 35~45℃ 온도 및 90~95% 습도 하에서 50~60분간 발효시키는 단계이다. 상기 공정은 통상적인 식빵 발효 공정과 크게 다르지 않다. 상기 발효 공정을 통해 글루텐의 숙성과 팽창을 도모하여 식빵의 바람직한 외형과 식감을 얻을 수 있다. 상기 발효 공정은, 바람직하게는, 반죽을 분할하고, 이를 둥글게 굴려 성형한 후 식빵틀(molder)에 넣어 이스트의 활성을 높이기 위해 36~40℃의 온도와, 반죽에 적당한 탄력을 부여하기 위해 상대습도 90~95%를 유지하면서 50~60분 동안 발효시킬 수 있다.
In the production method of the present invention, the fermentation process is a step of molding the prepared dough into a bread mold, fermentation for 50 to 60 minutes under 35 ~ 45 ℃ temperature and 90 ~ 95% humidity. The process is not very different from the conventional bread fermentation process. Through the fermentation process it is possible to obtain the desired appearance and texture of bread by aging and expansion of gluten. The fermentation process, preferably, the dough is divided, rolled round and molded, put in a mold to increase the activity of the yeast temperature of 36 ~ 40 ℃, and to give a suitable elasticity to the dough It can be fermented for 50 to 60 minutes while maintaining a humidity of 90 to 95%.

다음으로, 굽기 공정은 상기 발효된 반죽을 구워 식빵을 얻는 단계로서, 통상적인 식빵을 굽는 과정과 크게 다르지 않다. 상기 굽는 과정은 반죽을 식빵 제조용 오븐에 넣어 대략 200℃의 온도에서 10 내지 20분간 구움으로써 수행될 수 있다.
Next, the baking process is a step of baking the fermented dough to obtain a bread, it is not much different from the process of baking a conventional bread. The baking process may be performed by baking the dough in a baking oven for 10 to 20 minutes at a temperature of about 200 ℃.

이하 본 발명을 실시예를 들어 상세히 설명하나, 상기 실시예는 본 발명을 예시하기 위한 것일 뿐, 이로 인해 본 발명의 범위가 제한되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to Examples, but the above Examples are only for illustrating the present invention, and thus the scope of the present invention is not limited thereto.

실시예Example 1: 식빵의 제조 1: Manufacture of bread

<1-1> 스펀지 제조<1-1> sponge manufacturing

강력분 600 중량부, 드라이 이스트 2 중량부, 비타민 C 1 중량부 및 물 340 중량부를 배합하였다. 이때 반죽 온도는 15~17℃를 유지하였다. 이어서, 상기 배합물을 켄우드 반죽기를 이용하여 4분 동안 저속 믹싱한 후, 2℃ 냉장고에서 36시간 숙성시켰다.
600 parts by weight of strong component, 2 parts by weight of dry yeast, 1 part by weight of vitamin C and 340 parts by weight of water were combined. At this time, the dough temperature was maintained at 15 ~ 17 ℃. The blend was then slowly mixed for 4 minutes using a Kenwood kneader and then aged for 36 hours in a 2 ° C. refrigerator.

<1-2> <1-2> 탕종(Water Roux Starter)의Of Water Roux Starter 제조 Produce

강력분 200 중량부. 소금 20 중량부 및 물 300 중량부를 배합하고, 상기 배합물을 75℃로 가열하여 탕종을 제조하였다.
200 parts by weight of strong. 20 parts by weight of salt and 300 parts by weight of water were combined, and the blend was heated to 75 ° C to prepare a hot water bell.

<1-3> <1-3> 르방Levan (( LevainLeevain )의 제조Manufacturing

건포도 100 중량부, 사과 100 중량부, 벌꿀 20 중량부 및 물 200 중량부를 소독한 유리병에 넣고 잘 섞은 다음, 25℃에서 5일간 숙성시켰다. 이때, 건포도는 미지근한 물에 오일 코팅을 씻어낸 후 물기를 제거하여 사용하였다. 상기 숙성과정 중 매일 한번씩 병을 흔들어 내용물을 섞어주었다. 5일 후, 깨끗한 메쉬 또는 천을 이용하여 알맹이를 제거하고 즙('원종'이라 함)만을 얻었다,100 parts by weight of raisins, 100 parts by weight of apples, 20 parts by weight of honey and 200 parts by weight of water were placed in a sterilized glass jar, mixed well, and aged at 25 ° C. for 5 days. At this time, raisins were used to wash off the oil coating in lukewarm water and then remove the water. Shake the bottle once every day during the aging process to mix the contents. After 5 days, the kernels were removed using a clean mesh or cloth and only juice (called 'original') was obtained.

상기 제조된 원종 300 중량부, 포도즙 300 중량부 및 사과즙 450 중량부를 소독한 유리병에 넣고 잘 섞은 다음, 25℃에서 16시간 동안 숙성시켜 '주종'를 얻었다.300 parts by weight of the prepared raw materials, 300 parts by weight of grape juice and 450 parts by weight of apple juice were put in a sterilized glass bottle, mixed well, and aged at 25 ° C. for 16 hours to obtain 'slave'.

상기 주종 200 중량부, 강력분 1000 중량부 및 물 500 중량부를 배합하여 저속으로 4분간 믹싱한 후 25℃ 조건에서 16시간 숙성시켜 르방을 제조하였다.
200 parts by weight of the master, 1000 parts by weight of strong components and 500 parts by weight of water were mixed and mixed at low speed for 4 minutes, and then aged at 25 ° C. for 16 hours to prepare a lebang.

<1-4> 반죽의 제조<1-4> Preparation of the dough

상기 <1-1>에서 얻은 스펀지 950 중량부, 상기 <1-2>에서 얻은 탕종 540 중량부, 상기 <1-3>에서 얻은 르방 340 중량부, 설탕 40 중량부, 분유 30 중량부, 드라이 이스트 5 중량부, 맥아 5 중량부, 상기 <1-3>의 주종 70 중량부, 버터 70 중량부 및 검은깨 100 중량부를 혼합하여 27℃에서 10분간 반죽하였다.
950 parts by weight of the sponge obtained in the above <1-1>, 540 parts by weight of the bath type obtained in the above <1-2>, 340 parts by weight of levan obtained in the above <1-3>, 40 parts by weight of sugar, 30 parts by weight of powdered milk, dry 5 parts by weight of yeast, 5 parts by weight of malt, 70 parts by weight of the main strain of <1-3>, 70 parts by weight of butter and 100 parts by weight of black sesame seeds were mixed and kneaded at 27 ° C. for 10 minutes.

<1-5> 발효 공정<1-5> fermentation process

상기 반죽을 둥글게 굴려 성형한 후 길이 19 cm, 높이 9.4 cm 및 폭 8.4 cm의 식빵틀에 넣고, 36℃ 및 90% 습도 하에서 60분간 발효시켰다.
The dough was rolled round and molded into a breadboard having a length of 19 cm, a height of 9.4 cm, and a width of 8.4 cm, and fermented under 36 ° C. and 90% humidity for 60 minutes.

<1-6> 굽기 공정<1-6> baking process

상기 발효된 반죽을 통상적인 식빵 제조용 오븐에 넣어 200℃에서 12분 동안 구워 식빵을 제조하였다.
The fermented dough was put in a conventional bread oven to bake at 200 ℃ for 12 minutes to prepare a bread.

비교예Comparative Example 1 및 2: 식빵의 제조 1 and 2: making bread

실시예 <1-1>의 스펀지 제조 공정에서 반죽물을 2℃에서 36시간 숙성시키는 대신 각각 27℃에서 6시간 및 2℃에서 16시간 숙성시키는 것을 제외하고, 실시예 1의 과정을 반복하여 비교예 1 및 2의 식빵을 제조하였다.
In the sponge manufacturing process of Example <1-1>, the dough of the dough was aged at 2 ° C for 36 hours instead of aged at 27 ° C for 6 hours and at 2 ° C for 16 hours, respectively. The bread of Examples 1 and 2 was prepared.

비교예Comparative Example 3: 식빵의 제조 3: Manufacture of bread

실시예 <1-2>의 탕종 제조 공정을 수행하지 않는 것을 제외하고, 실시예 1의 과정을 반복하여 비교예 3의 식빵을 제조하였다.
The bread of Comparative Example 3 was prepared by repeating the process of Example 1, except that the tangjong production process of Example <1-2> was not performed.

비교예Comparative Example 4: 식빵의 제조 4: manufacturing of bread

실시예 <1-3>의 르방 제조 공정을 수행하지 않는 것을 제외하고, 실시예 1의 과정을 반복하여 비교예 4의 식빵을 제조하였다.
The bread of Comparative Example 4 was prepared by repeating the process of Example 1, except that the production process of Example <1-3> was not performed.

비교예Comparative Example 5: 식빵의 제조 5: Manufacture of bread

실시예 <1-2> 및 <1-3>의 탕종 제조 공정 및 르방 제조 공정을 수행하지 않는 것을 제외하고, 실시예 1의 과정을 반복하여 비교예 5의 식빵을 제조하였다.
The bread of Comparative Example 5 was prepared by repeating the process of Example 1, except that the Tangjong manufacturing process and the Leubang manufacturing process of Examples <1-2> and <1-3> were not performed.

실험예Experimental Example 1: 관능검사 1: Sensory evaluation

본 발명의 실시예 1 및 비교예 1 내지 5에 따라 제조된 식빵을 실온에서 1일 동안 방치한 후 일정한 크기로 자른 다음 실제 구매층인 30~40대 주부 30명을 신뢰성과 실험에 대한 관심도 등을 고려하여 선발, 실험의 목적과 평가 방법에 대해 충분히 교육을 한 후 관능검사를 하였다.The bread prepared according to Example 1 and Comparative Examples 1 to 5 of the present invention was left at room temperature for 1 day and then cut to a certain size, and then 30 housewives in their 30s and 40s, who were the actual purchasers, were interested in reliability and experimentation. In consideration of the selection, the objectives of the selection and the evaluation method were fully educated, and then the sensory test was conducted.

시식하는 순서는 한 개의 시료를 먹고 그 시료에 대한 평가를 적은 다음 반드시 생수로 입안을 깨끗이 헹구고 수초 후에 다른 시료를 시식하고 평가하도록 하였다.The order of sampling was to eat one sample, evaluate the sample, and then rinse mouth thoroughly with bottled water. After a few seconds, another sample was sampled and evaluated.

상기 평가는 시료에 대한 전체적인 기호도와 풍미, 맛, 부드러움, 씹힘성, 촉촉함 등 6가지 요소에 대하여 5점 평점법(5점-매우 좋다, 4점-좋다, 3점-그저 그렇다, 2점-싫다, 1점-매우 싫다)으로 평가하도록 하였다.The evaluation is based on a five-point rating method (five points-very good, four points-good, three points-just yes, two points-dislike) for six factors including overall taste and flavor, taste, softness, chewiness, and moistness for the sample. , 1 point-very dislike).

상기 항목별 평균값을 하기 표 1에 나타내었다. The average value of each item is shown in Table 1 below.

평균값medium 실시예 1Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4 비교예 5Comparative Example 5 풍미(Flavor)Flavor 4.34.3 4.04.0 3.93.9 3.73.7 3.53.5 2.72.7 맛(Taste)Taste 4.04.0 4.04.0 3.93.9 3.63.6 3.83.8 2.62.6 부드러움(Softness)Softness 4.14.1 3.63.6 3.83.8 3.23.2 3.03.0 2.52.5 씹힘성(Chewiness)Chewiness 3.93.9 3.73.7 3.73.7 3.03.0 2.82.8 2.52.5 촉촉함(Moistness)Moistness 3.83.8 3.53.5 3.53.5 3.13.1 3.13.1 2.32.3 전체적인 기호도(Overall acceptability)Overall acceptability 4.04.0 3.83.8 3.73.7 3.33.3 3.03.0 2.52.5

상기 표에서 보는 바와 같이, 스펀지 제조시 냉장조건에서 장시간 숙성시키고, 탕종 및 르방을 사용하여 제조한 실시예 1의 식빵이 모든 항목에서 기호도가 훨씬 높은 것으로 나타났다. 특히, 스펀지 제조시 실온에서 짧게 숙성시킨 비교예 1의 식빵이나 냉장조건에서 짧은 시간 숙성시킨 비교예 2의 식빵의 경우 식감이 좋지 않은 것으로 나타났으며, 탕종 및/또는 르방을 사용하지 않은 비교예 3 내지 5의 식빵은 맛과 식감이 유의하게 좋지 않은 것으로 확인되었다. 상기 결과는 본 발명의 제조방법을 통해 식빵의 풍미 및 식감을 유의하게 개선할 수 있음을 보여준다.
As shown in the table, the bread of Example 1, which was aged for a long time under refrigeration conditions in the preparation of sponges and prepared using Tangjong and Lebang, showed much higher preference in all items. In particular, the bread of Comparative Example 1 bread aged shortly at room temperature when the sponge is prepared or the bread of Comparative Example 2 aged for a short time under refrigeration conditions was found to have a poor texture, and Comparative Example without using a Tangjong and / or LeBan Breads 3 to 5 were found to be significantly poor in taste and texture. The results show that through the manufacturing method of the present invention can significantly improve the flavor and texture of the bread.

실험예Experimental Example 2: 노화도 검사 2: aging test

본 발명의 실시예에 따른 제조방법이 식빵의 저장 안정성에 영향을 미치는지 알아보기 위해, 실시예 1 및 비교예 1 내지 5에서 제조된 식빵을 각각 10m/m 두께로 절단하여 50개씩 폴리에틸렌 필름으로 포장한 후 항온기에 넣고 30℃에서 부패실험을 하였다.In order to find out whether the manufacturing method according to an embodiment of the present invention affects the storage stability of the bread, the bread prepared in Example 1 and Comparative Examples 1 to 5 each cut into 10m / m thickness of 50 pieces packed with polyethylene film After putting in a thermostat, the experiment was decomposed at 30 ℃.

포장시 내부온도는 30℃로 하였고 저장 실험시 부패시점 산출은 곰팡이 발생 또는 식빵에서 이취가 날 때까지의 시점으로 하여 관찰하였다. 상기 실험 결과, 그 평균 저장기간을 아래의 표 2에 나타내었다.The internal temperature of the packaging was set to 30 ° C. The decay time was calculated from the time of mold development or odor from bread. As a result of the experiment, the average storage period is shown in Table 2 below.

시료sample 평균 저장 기간(일)Average storage period (days) 실시예 1Example 1 1515 비교예 1Comparative Example 1 1010 비교예 2Comparative Example 2 1111 비교예 3Comparative Example 3 99 비교예 4Comparative Example 4 77 비교예 5Comparative Example 5 55

상기 표 2에서 보는 바와 같이, 비교예 1 내지 5의 식빵의 경우 최소 5일에서 11일부터 부패가 시작됨을 알 수 있었다. 하지만, 실시예 1의 식빵의 경우 15일이 되어서야 부패가 시작되었다. 상기 결과는 본 발명의 제조방법을 통해 식빵의 저장 안정성을 늘릴 수 있음을 보여준다.
As shown in Table 2, in the case of the bread of Comparative Examples 1 to 5 it can be seen that the corruption starts from at least 5 to 11 days. However, in the case of the bread of Example 1, the corruption did not begin until 15 days. The results show that the storage stability of the bread can be increased through the manufacturing method of the present invention.

실시예Example 2: 곡물분말을 사용한 식빵의 제조 2: Production of bread using grain powder

실시예 <1-4>의 반죽 공정에 곡물분말을 추가로 첨가하는 것을 제외하고, 실시예 1의 과정을 반복하여 식빵을 제조하였다. The bread was manufactured by repeating the process of Example 1, except adding grain powder to the dough process of Example <1-4>.

이때, 상기 곡물분말은 찹쌀, 찰현미, 찰보리, 메보리 및 맵쌀을 1:1:1:1:1의 중량비로 혼합하여 미분한 것을 사용하였고, 실시예 <1-4>의 공정에 100 중량부를 첨가하였다.
At this time, the grain powder was used to finely mix the glutinous rice, glutinous rice, waxy barley, meibo and spicy rice in a weight ratio of 1: 1: 1: 1: 1, 100 weight in the process of Example <1-4> Part was added.

실험예Experimental Example 3: 관능검사 3: Sensory evaluation

상기 실시예 2에 따라 제조된 식빵을 실험예 1과 동일한 방법으로 관능검사를 하고, 그 결과를 하기 표 3에 나타내었다. The bread prepared according to Example 2 was subjected to the sensory test in the same manner as Experimental Example 1, and the results are shown in Table 3 below.

평균값medium 실시예 2Example 2 풍미(Flavor)Flavor 4.64.6 맛(Taste)Taste 4.44.4 부드러움(Softness)Softness 4.24.2 씹힘성(Chewiness)Chewiness 4.04.0 촉촉함(Moistness)Moistness 3.53.5 전체적인 기호도(Overall acceptability)Overall acceptability 4.24.2

상기 표 3의 결과를 표 1의 결과와 비교해볼 때, 곡물분말을 첨가하여 제조한 실시예 2의 식빵은 실시예 1의 식빵에 비해 풍미 및 맛이 더 우수한 것으로 나타났다. 상기 결과는 식빵 제조시 곡물분말을 첨가함으로써 맛을 더 개선할 수 있음을 보여준다. When comparing the results of Table 3 with the results of Table 1, the bread of Example 2 prepared with the addition of grain powder was found to have better flavor and taste than the bread of Example 1. The results show that the taste can be further improved by adding grain powder in bread production.

Claims (8)

(1) 강력분 450~750 중량부, 드라이 이스트 1.5~2.5 중량부, 비타민 C 0.75~1.25 중량부 및 물 255~425 중량부를 배합하고 22~26℃의 온도에서 2 내지 6분간 저속 믹싱한 후, 2~4℃에서 27~45시간 숙성시켜 스펀지(sponge)를 제조하는 단계;
(2) 강력분 150~250 중량부, 소금 15~25 중량부 및 물 225~375 중량부를 배합한 후 70 내지 80℃에서 호화시켜 탕종(Water Roux Starter)을 제조하는 단계;
(3) 건포도 75~125 중량부, 사과 75~125 중량부, 벌꿀 15~25 중량부를 혼합하여 20~30℃에서 4~6일간 숙성시켜 원종을 얻고, 상기 원종 225~375 중량부, 포도즙 225~375 중량부 및 사과즙 330~570 중량부를 혼합하여 20~30℃에서 12~20시간 숙성시켜 주종을 얻고, 상기 주종 150~250 중량부, 강력분 775~1225 중량부 및 물 375~625 중량부를 배합하고 22~26℃의 온도에서 2 내지 6분간 저속 믹싱한 후 12~20시간 숙성시켜 르방(Levain)을 제조하는 단계;
(4) 단계 (1)의 스펀지 710~1190 중량부, 단계 (2)의 탕종 405~675 중량부, 단계 (3)의 르방 270~410 중량부, 설탕 30~50 중량부, 분유 20~40 중량부, 드라이 이스트 3.5~6.5 중량부, 맥아 3.5~6.5 중량부, 단계 (3)의 주종 50~90 중량부, 버터 50~90 중량부 및 검은깨 75~125 중량부를 혼합하여 25~29℃에서 8~12분간 반죽하는 단계;
(5) 상기 반죽을 성형하여 식빵틀에 넣고, 35~45℃ 온도 및 90~95% 습도 하에서 50~60분간 발효시키는 단계; 및
(6) 상기 반죽을 굽는 단계;
를 포함하는, 식빵의 제조방법.
(1) 450 to 750 parts by weight of strong powder, 1.5 to 2.5 parts by weight of dry yeast, 0.75 to 1.25 parts by weight of vitamin C and 255 to 425 parts by weight of water, and low-speed mixing at a temperature of 22 to 26 ℃ for 2 to 6 minutes, Preparing a sponge by aging at 2 to 4 ° C. for 27 to 45 hours;
(2) blending 150 to 250 parts by weight of strong components, 15 to 25 parts by weight of salt and 225 to 375 parts by weight of water, and then gelatinizing at 70 to 80 ° C. to prepare a water race (Starter);
(3) 75 to 125 parts by weight of raisins, 75 to 125 parts by weight of apples, and 15 to 25 parts by weight of honey are mixed and aged at 20 to 30 ° C. for 4 to 6 days to obtain a seed, the seed of 225 to 375 parts by weight and grape juice 225 ~ 375 parts by weight and 330 to 570 parts by weight of apple juice are mixed and aged for 12 to 20 hours at 20 to 30 ° C. to obtain the main species, 150 to 250 parts by weight of the main species, 775 to 1225 parts by weight of strong ingredients and 375 to 625 parts by weight of water. Preparing low-temperature mixing at a temperature of 22 to 26 ° C. for 2 to 6 minutes and then aging for 12 to 20 hours to produce Levan;
(4) 710 to 1190 parts by weight of the sponge of step (1), 405 to 675 parts by weight of tangjong of step (2), 270 to 410 parts by weight of Leuven of step (3), 30 to 50 parts by weight of sugar, powdered milk 20 to 40 Parts by weight, dry yeast 3.5-6.5 parts by weight, malt 3.5-6.5 parts by weight, 50-90 parts by weight of master or scoop of step (3), 50-90 parts by weight of butter and 75-125 parts by weight of black sesame seeds at 25-29 ° C Kneading in 8 to 12 minutes;
(5) molding the dough into a bread mold, and fermenting for 50 to 60 minutes at 35 ~ 45 ℃ temperature and 90 ~ 95% humidity; And
(6) baking the dough;
Containing, manufacturing method of bread.
제1항에 있어서,
단계 (1)에서 강력분 600 중량부, 드라이 이스트 2 중량부, 비타민 C 1 중량부 및 물 340 중량부를 사용하는 것을 특징으로 하는 식빵의 제조방법.
The method of claim 1,
In step (1), 600 parts by weight of strong ingredients, 2 parts by weight of dry yeast, 1 part by weight of vitamin C and 340 parts by weight of water, characterized in that the manufacturing method of bread.
제1항에 있어서,
단계 (2)에서 강력분 200 중량부, 소금 20 중량부 및 물 300 중량부를 사용하는 것을 특징으로 하는 식빵의 제조방법.
The method of claim 1,
Method of producing a bread, characterized in that using 200 parts by weight of strong component, 20 parts by weight of salt and 300 parts by weight of water in step (2).
제1항에 있어서,
단계 (3)에서 주종 200 중량부, 강력분 1000 중량부 및 물 500 중량부를 사용하는 것을 특징으로 하는 식빵의 제조방법.
The method of claim 1,
Method of producing a bread, characterized in that the use of 200 parts by weight, 1000 parts by weight of strong components and 500 parts by weight of water in step (3).
제1항에 있어서,
상기 단계 (4)에서 스펀지 950 중량부, 탕종 540 중량부, 르방 340 중량부, 설탕 40 중량부, 분유 30 중량부, 드라이 이스트 5 중량부, 맥아 5 중량부, 주종 70 중량부, 버터 70 중량부 및 검은깨 100 중량부를 사용하는 것을 특징으로 하는 식빵의 제조방법.
The method of claim 1,
In step (4), 950 parts by weight of sponge, 540 parts by weight of Tangjong, 340 parts by weight of Leuven, 40 parts by weight of sugar, 30 parts by weight of powdered milk, 5 parts by weight of dry yeast, 5 parts by weight of malt, 70 parts by weight of soybean, 70 parts of butter 100 parts by weight of black sesame seeds and the production method of bread characterized in that it uses.
제1항에 있어서,
단계 (4)에 50~200 중량부의 곡물분말을 추가로 첨가하는 것을 특징으로 하는 식빵의 제조방법.
The method of claim 1,
Method of producing a bread, characterized in that the addition of 50 to 200 parts by weight of grain powder in step (4).
제6항에 있어서,
상기 곡물분말이 찹쌀, 찰현미, 찰보리, 메보리 및 멥쌀이 1:1:1:1:1의 중량비로 혼합되어 미분된 분말인 것을 특징으로 하는 식빵의 제조방법.
The method according to claim 6,
The method of claim 1, wherein the grain powder is glutinous rice, glutinous brown rice, waxy barley, meibori and non-rice mixed in a weight ratio of 1: 1: 1: 1: 1.
제1항 내지 제7항 중 어느 한 항의 방법에 의해 제조된, 풍미 및 저장 안정성이 우수한 식빵. The bread which was excellent in flavor and storage stability manufactured by the method of any one of Claims 1-7.
KR1020130084483A 2013-07-18 2013-07-18 Method for preparing bread KR101317283B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020130084483A KR101317283B1 (en) 2013-07-18 2013-07-18 Method for preparing bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020130084483A KR101317283B1 (en) 2013-07-18 2013-07-18 Method for preparing bread

Publications (1)

Publication Number Publication Date
KR101317283B1 true KR101317283B1 (en) 2013-10-14

Family

ID=49638225

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020130084483A KR101317283B1 (en) 2013-07-18 2013-07-18 Method for preparing bread

Country Status (1)

Country Link
KR (1) KR101317283B1 (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101521230B1 (en) * 2014-06-19 2015-05-18 이덕수 Whole wheat bread of Korean wheat and method for manufacturing thereof
KR101523574B1 (en) * 2014-06-19 2015-06-01 윤하섭 Whole wheat bread of Korean wheat using fermented liquid Koji and method for manufacturing thereof
KR101531136B1 (en) * 2014-10-10 2015-06-23 인재홍 Method of manufacturing of quinoa bread
KR20160097836A (en) * 2015-02-10 2016-08-18 정판수 Method for making of jujube rice-bread
KR20160139566A (en) * 2015-05-28 2016-12-07 최형일 Healthy bread manufacturing method using the barley
KR20170011699A (en) 2015-07-24 2017-02-02 주식회사 브레댄코 Methods of manufacturing dough for bread and methods of manufacturing a bread using thesame
KR101785532B1 (en) 2017-02-15 2017-10-16 음희화 Preparing Methods of Gondeure-namul Barley Bread Using Nuruk an Beer
KR101966324B1 (en) 2018-07-25 2019-04-05 박원선 Manufacturing method of white pan bread using natural sourdough
KR102015557B1 (en) * 2018-02-27 2019-10-21 홍동수 Manufacturing method for rice bread made of wet rice type
KR102065007B1 (en) 2019-10-29 2020-01-10 이인재 Cheese berry bread using giant grape and cooking method thereof
KR102134791B1 (en) * 2019-09-06 2020-07-16 류상용 A process for the preparation of Natural Fermented Bread containing Broccoli with Vanadium and the Natural Fermented Bread containing Broccoli with Vanadium prepared therefrom
KR102175031B1 (en) * 2020-04-06 2020-11-05 박영석 Method for manufacturing Cheese berry bread and barley bread

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20100099841A (en) * 2009-03-04 2010-09-15 주식회사 파리크라상 Bread manufacturing method bread which adds barley flour and rice flour
KR20130019724A (en) * 2011-08-17 2013-02-27 대한민국(농촌진흥청장) Sourdough using barley flour and method for producing barley sourdough bread comprising the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20100099841A (en) * 2009-03-04 2010-09-15 주식회사 파리크라상 Bread manufacturing method bread which adds barley flour and rice flour
KR20130019724A (en) * 2011-08-17 2013-02-27 대한민국(농촌진흥청장) Sourdough using barley flour and method for producing barley sourdough bread comprising the same

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101521230B1 (en) * 2014-06-19 2015-05-18 이덕수 Whole wheat bread of Korean wheat and method for manufacturing thereof
KR101523574B1 (en) * 2014-06-19 2015-06-01 윤하섭 Whole wheat bread of Korean wheat using fermented liquid Koji and method for manufacturing thereof
KR101531136B1 (en) * 2014-10-10 2015-06-23 인재홍 Method of manufacturing of quinoa bread
KR20160097836A (en) * 2015-02-10 2016-08-18 정판수 Method for making of jujube rice-bread
KR101675379B1 (en) * 2015-02-10 2016-11-11 정판수 Method for making of jujube rice-bread
KR20160139566A (en) * 2015-05-28 2016-12-07 최형일 Healthy bread manufacturing method using the barley
KR101695088B1 (en) * 2015-05-28 2017-01-10 최형일 Healthy bread manufacturing method using the barley
KR20170011699A (en) 2015-07-24 2017-02-02 주식회사 브레댄코 Methods of manufacturing dough for bread and methods of manufacturing a bread using thesame
KR101785532B1 (en) 2017-02-15 2017-10-16 음희화 Preparing Methods of Gondeure-namul Barley Bread Using Nuruk an Beer
KR102015557B1 (en) * 2018-02-27 2019-10-21 홍동수 Manufacturing method for rice bread made of wet rice type
KR101966324B1 (en) 2018-07-25 2019-04-05 박원선 Manufacturing method of white pan bread using natural sourdough
KR102134791B1 (en) * 2019-09-06 2020-07-16 류상용 A process for the preparation of Natural Fermented Bread containing Broccoli with Vanadium and the Natural Fermented Bread containing Broccoli with Vanadium prepared therefrom
KR102065007B1 (en) 2019-10-29 2020-01-10 이인재 Cheese berry bread using giant grape and cooking method thereof
KR102175031B1 (en) * 2020-04-06 2020-11-05 박영석 Method for manufacturing Cheese berry bread and barley bread

Similar Documents

Publication Publication Date Title
KR101317283B1 (en) Method for preparing bread
KR100942611B1 (en) Manufacturing method of bread and bread produced by using the same method
KR101095805B1 (en) Method for preparing natural sourdough and method for preparing dough for bread using the natural sourdough
KR101739739B1 (en) Natural fermented bread using raisin and manufacturing method thereof
KR101057598B1 (en) Rice fermented bread and method of producing the same
CN105248512A (en) Potato wheat mixed powder and preparation method and purpose thereof
KR20110084824A (en) Composition for manufacturing gluten-free rice cookie and manufacturing method thereof
KR101113601B1 (en) Bread manufacturing method bread which adds barley flour and rice flour
KR100942610B1 (en) Manufacturing method of bread and bread produced by using the same method
KR101859396B1 (en) Manufacture method for bread contained a blueberry
KR101383374B1 (en) rice muffin that contain lees and pocedd of that muffin
KR101769863B1 (en) Manufacturing method for natural fermented bread using cynanchum wilfordii
KR20170032557A (en) Method of preparing wholemeal bread having cranberry and figs
KR20120137970A (en) Doughnuts dough material containing white lotus and doughnuts manufacturing method containing white lotus and manufacturing method thereof prepared by the white lotus doughnuts
KR101113604B1 (en) Bread manufacturing method bread which adds barley flour and rice flour
RU2324355C1 (en) Cooked bread &#34;chernavsky&#34; and method of its production
KR101114575B1 (en) Bread manufacturing method that add boiled grain
KR101729983B1 (en) Panettone using raisin and manufacturing method thereof
KR100947349B1 (en) Method for manufacturing kneading for walnut cake using barley and kneading for walnut cake thereby
KR101489884B1 (en) Preparation method of bread using the pre-gelatinized starch
KR20120072920A (en) Rice muffin that contain lees and pocedd of that muffin
KR20170106700A (en) Fermented barley bread and bread prepared by the method wheat bread, bread fermentation manufacturing and preparation method thereof
KR20170108594A (en) The method of manufacture for chocoric bread
KR102249168B1 (en) Manufacturing method of pastry containing mugwort
KR101029291B1 (en) Bread manufacturing method that add boiled grain

Legal Events

Date Code Title Description
A201 Request for examination
A302 Request for accelerated examination
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20170403

Year of fee payment: 4

R401 Registration of restoration
FPAY Annual fee payment

Payment date: 20180712

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20190107

Year of fee payment: 6