KR101362448B1 - Method of manufacturing dough for bread using soybean paste starter - Google Patents

Abstract

The present invention relates to a method of manufacturing dough for baking, and in particular, by adding doenjang fermentation broth to bread dough, it improves the flavor and texture of the bread and has excellent palatability, as well as inhibiting and delaying bacterial growth so as to save and shelf life of bread. It is to provide a method for preparing a dough for baking added doenjang fermentation broth species that can be extended.
To this end, in the present invention, 2 to 4 parts by weight of doenjang powder, 0.2 parts by weight of yeast, 0.5 parts by weight of sun salt, and 100 parts by weight of purified water were mixed, followed by incubation at 25 ° C. for 22 to 24 hours. Disclosed is a method for producing a dough for baking, comprising the step of obtaining and mixing the batter dough material obtained by the step with a weight ratio of 9 to 10:90 to 91 and mixing and kneading the batter dough material weighed at a predetermined compounding ratio. do.

Description

Method of manufacturing dough for baking using miso fermented liquid species {Method of manufacturing dough for bread using soybean paste starter}

The present invention relates to a method of manufacturing a dough for baking, and more particularly, by adding doenjang fermentation broth to dough during the manufacturing process of bread to improve the flavor and texture of the bread, as well as palatability to suppress and delay bacterial growth The present invention relates to a method for preparing a baking dough containing miso fermented broth, which can extend the shelf life and shelf life of bread.

Conventional bread manufacturing method is to mix the various ingredients required for the bread to make a dough, it is fermented with yeast and undergoes a baking process. The quality of the bread depends on the flavor, volume, taste, texture, etc., and after baking in the oven, the sensory change that loses the flavor of the product due to physical and chemical changes in the bread's shell and inside as time goes by, And lost product value.

Accordingly, many studies have been conducted using various food additives made by mixing various chemicals such as ammonia chloride, calcium carbonate, and phosphate to prevent and improve the handling of dough and deterioration of product quality.

For example, sodium-2-lactylate, polysorbate 60, monoglyceride and diglyceride type surfactants can be directly or indirectly controlled by oxidation process to increase resistance and physical properties to increase volume, texture, It is reported that the quality degradation of the bread is improved. In other words, when chemical substances are added as additives, they react to all the manufacturing processes of the bread, from mixing the ingredients to the finished product, resulting in a moist texture of the finished product, crunchy skin, good skin color, tasteful aroma, generous volume, It plays an important role in inhibiting product aging and life extension.

However, food additives made of chemicals can cause serious safety problems if they exceed the internationally established limits of use and daily intakes.

On the other hand, fermentation of bread involves alcohol fermentation by yeast and lactic acid fermentation by lactic acid bacteria at the same time, and the fermentation products by these give flavor to bread and improve palatability. Yeast and lactic acid bacteria produce carbon dioxide during the fermentation of bread to bloom the dough, acidify the dough by the produced by-products, and improve the physical properties of the dough and the biological value of the protein by the action of enzymes. It also produces organic acids such as lactic acid and acetic acid to increase the shelf life of products, inhibit the growth of pathogenic bacteria and contribute to disease prevention.

In recent years, the so-called well-being trend that pursues the quality of life while maintaining a healthy life with the improvement of living standards has become more consumer-oriented and natural-friendly than the products containing chemicals that are harmful to the human body. In line with this, consumers are aware of the fact that breads fermented by natural yeasts with unique and superior tastes and flavors are recognized as healthy breads, rather than breads fermented with baker's yeasts with the same taste and flavor everywhere. And the grafting on production is skyrocketing.

Also, as the interest in health has increased due to the enhancement of the food culture, so-called functional food focusing on the human body control function as a food rather than a medicine is also required in the field of confectionery baking.

In light of these trends, bio-processing, such as fermentation of bakery improvers or functional ingredients and rice derived from natural materials, to avoid the use of chemicals and to improve the quality and functionality of bread. The method of putting into baking has been studied in various ways.

For example, aspergillus oryzae, a kind of natural substance, can be added to the bread making process to produce baked bread having a thin, soft and flavorful flavor of bread. That is, the role of the fermentation liquid is to produce fermentable sugars by the action of liquefying enzymes and saccharification enzymes, to produce amino acids by the action of protein hydrolyzing enzymes, and to supply yeast with the minerals and vitamins contained in the fermentation broth, Ingredients can be produced to produce high quality bread.

( Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Effect of flour brew using bifidum on physicochemical properties of dough. Korean Journal of Food Science and Technology 1998 Aug ; 30 (4): 832-841 ).

Korean Patent Publication No. 1996-0003634 discloses a method for producing rice fermentation broth and a method for improving the quality of bread using the same. However, due to the inherent characteristics of rice, when applied to baked breads such as breads and buns, a unique smell is generated to halve the taste of the bread, and the volume of the bread is so strong that the roughness and roughness of the bread may adversely affect quality Therefore, there is a need for research to improve this.

On the other hand, doenjang is a traditional Korean fermented food rich in protein source with soybean as the main ingredient, and is a seasoned food that harmonizes sweetness, salty, sour, bitter and umami. Doenjang taste is produced by amylase, a starch degrading enzyme, by protease, a protease produced by fungi and bacteria in Meju, that breaks down proteins into peptides and amino acids. Various flavor components such as sugar, lactic acid bacteria and organic acid produced by yeast are combined together to produce unique taste and aroma of miso.

In addition, soybean paste has anti-mutagenic and antioxidant properties as well as the health function of soybean itself, and as a physiological activity such as thrombolytic ability, anticancer effect and blood pressure lowering activity, which is not found in soybean, it is used as a preventive food and anti-cancer food. In addition to being recognized as a seasoning, it is attracting more attention as a functional food containing nutritional enhancement or bioactive substances.

Various research and development has been carried out so as to incidentally obtain the functionality of miso by adding such miso to confectionery and bakery.

For example, the sun salt miso powder muffins disclosed in Korean Patent Laid-Open No. 10-2010-0097824 and a manufacturing method thereof, and the sun salt miso powder cookie disclosed in Korean Patent No. 10-1127692 and a method for preparing the same are used as a muffin or a cookie. It is described that it can be prepared by the addition of the manufacturing process of muffins or cookies with excellent palatability and physical properties.

And jeonghaeok etc., and then fermented by the addition of soybean powder in the dough such as flour, cookies and muffins baked reported results that acceptability is improved (jeonghaeok, Lee Jae-joon, yimyeongryeol. Characterization of solar salt miso powder, cookies and muffins added. Korea Korean Journal of Food Preservation and Distribution, 15 (4), 505-511, Aug (2008 ).

In addition ohhyeonju et al reported that the result of the addition of the paste in yeast fermented bread observe the effect on the dough balhyoryeok and oven expansion force, as well as the volume of the bread texture is remarkably improved (Production of bread using ohhyeonju, munhyegyeong, gimchangsun. Commercially available soybean Physicochemical Properties of Doenjang and Physical Properties of Bread Added with Doenjang (Korean Journal of Food Science and Nutrition, 32 (7), 1002-1010 (2003) ).

Republic of Korea Patent Publication No. 10-1095805 (2011.12.12) Republic of Korea Patent Publication No. 10-2010-0097824 (2010.09.06) Republic of Korea Patent Publication No. 10-1127692 (2012.03.09) Republic of Korea Patent Publication No. 2001-0099366 (2001.11.09) Korean Patent Publication No. 10-2011-0113916 (Oct. 19, 2011) Republic of Korea Patent Publication No. 10-2005-0001108 (2005.01.06) Republic of Korea Patent Publication No. 10-0511725 (2005.08.25) Republic of Korea Patent Publication No. 10-2004-0111303 (2004.12.31) Republic of Korea Patent Publication No. 10-2010-0009519 (2010.01.27)

Jung Hae-ok, Lee Jae-jun, Lee Myung-yeol. Characterization of Cookies and Muffins Added with Sea Salt Miso Powder. Korean Journal of Food Preservation and Distribution. 15 (4), 505-511, Aug (2008) Oh Hyun-joo, Moon Hye-kyung, Kim Chang-soon. Bread Production Using Commercial Doenjang: 1. Physicochemical Properties of Doenjang and Physical Properties of Doenjang Added Bread. Korean Journal of Food Science and Nutrition. 32 (7), 1002-1010 (2003) Oh Hyun-joo, Kim Chang-soon. Bread Production Using Commercial Doenjang: 2. Investigation of the correlation between dough extensibility factors and bread quality characteristics by adding miso. Korean Journal of Food Science and Nutrition. 33 (5), 880-887 (2004)

Therefore, the present inventors have developed fermented soybean varieties capable of improving the quality of bread, such as texture, flavor, and delayed decay, during many years of research to develop a new fermentation broth using miso powder with an emphasis on solving the above problems and solving problems. The present invention was developed and completed by applying to baking and demonstrating the improvement effect thereby.

Therefore, it is an object of the present invention to provide a fermented soybean paste and a method for preparing a baking dough using the same soybeans to improve the storage properties as well as the physical properties and flavor of the bread.

In order to achieve the above object, a preferred embodiment of the present invention, after mixing 100 parts by weight of flour, 2 to 4 parts by weight of miso powder, 0.2 parts by weight of yeast, 0.5 parts by weight of sun salt and 100 parts by weight of purified water It provides a doenjang fermented broth characterized in that formed by incubating at 25 ℃ for 22 to 24 hours.

In another embodiment of the present invention, 100 parts by weight of wheat flour, 2 to 4 parts by weight of miso powder, 0.2 parts by weight of yeast, 0.5 parts by weight of sun salt and 100 parts by weight of purified water, and then incubated at 25 ° C. for 22 to 24 hours. A process of obtaining a miso fermentation broth and a step of mixing and kneading the miso fermentation broth obtained by the process at a weight ratio of 9 to 10:90 to 91 with a baking dough material weighed at a predetermined compounding ratio. It provides a method for producing dough for baking using a miso fermented liquid species.

As a result, the present invention may improve the physical properties and flavor of the bread to improve the preference and shelf life to extend the commercial life.

In another embodiment of the present invention, a step of first fermentation of the dough formed by the process for 70 minutes under the conditions of 26 ~ 28 ℃ and 70 ~ 80% relative humidity, and the dough subjected to the process divided into a predetermined size After the intermediate fermentation process for 20 minutes under the conditions of 26 ~ 28 ℃ and 70 ~ 80% relative humidity, and 20 minutes under the conditions of 33 ~ 37 ℃ and relative humidity 80 ~ 90% after molding the dough through the above process It can provide a method for producing a baking dough comprising a further step of fermentation during.

In another embodiment of the present invention, the baking dough material is 40 to 45% by weight of flour, 0.8 to 1% by weight of salt, 7 to 8% by weight of butter, based on 9 to 10% by weight of soybean paste fermentation broth, 15 to 17% by weight of purified water, 9 to 10% by weight of sugar, 9 to 10% by weight of eggs, 0.8 to 1% by weight of skimmed milk, and 0.8 to 1% by weight of yeast Can be provided.

According to the present invention having the above-described solution and configuration, it is possible not only to obtain high-quality bread having excellent physical properties such as volume and palatability, but also to inhibit and delay the growth of bacteria and molds, thereby greatly improving shelf life. This can significantly increase the commercial shelf life of bread.

In addition, the present invention is because the miso ingredient is naturally contained in the baking process, it is also rich in functionality and nutritional properties of the final product can improve the value of the product.

Hereinafter, embodiments according to the present invention will be described more specifically.

Before describing the present invention, it is to be understood that the following terms are defined in consideration of the functions of the present invention, and that they should be construed in accordance with the technical idea of the present invention and interpreted in a general sense or commonly understood in the technical field.

In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.

(One) Miso fermented liquid species  Produce

Doenjang fermentation broth according to the present invention is mixed with 2 to 4 parts by weight of doenjang powder, 0.2 parts by weight of yeast, 0.5 parts by weight of sun salt and 100 parts by weight of purified water based on 100 parts by weight of wheat flour and incubated at 25 ° C. for 22 to 24 hours. Manufacture.

Here, flour is used as a strong powder (Daehan flour), and miso powder is dried and crushed by a lyophilizer at a firefly bean complex farming corporation in Muju, Jeonbuk, and passed through 80mesh standard mesh to be supplied with powdered one. For yeast, it is preferable to use incident dry yeast (saf-instant, France).

(2) Dough  Produce

(2-1) Baking Dough Mixing and Dough

Doenjang fermented soybean paste is mixed with a baking dough material weighed at a certain mixing ratio in a weight ratio of 9 to 10: 90 to 91 and kneaded to give uniform mixing and viscoelasticity.

Here, the dough is maintained at 25 ~ 27 ℃, low-speed mixing for 4 minutes, high-speed mixing for 6 minutes and then low-speed mixing for another 2 minutes, baking dough material is 9 ~ 10% by weight miso fermentation broth 40 to 45% by weight of wheat flour, 0.8 to 1% by weight of salt, 7 to 8% by weight of butter, 15 to 17% by weight of purified water, 9 to 10% by weight of sugar, 9 to 10% by weight of egg, It can form by mixing 0.8-1 weight% of skim milk and 0.8-1 weight% of yeast.

(2-2) Primary fermentation

The dough formed by mixing doenjang fermentation broth and ingredients of baking dough is put into a fermenter and fermented for 70 minutes under conditions of 26 to 28 ° C. and a relative humidity of 70 to 80%.

The fermentation product produced by the fermented soybean paste in this process improves the properties of the dough and gives flavor.

(2-3) Segmentation and intermediate fermentation

After the first fermented dough is divided into predetermined sizes to meet the characteristics of the final product, it is fermented for 20 minutes under the conditions of 26 ~ 28 ℃ and relative humidity 70 ~ 80%.

(2-4) Molding and secondary fermentation

Each dough, which has undergone split and intermediate fermentation, is molded into a desired shape and shape, and then fermented for 20 minutes under 33-37 ° C. and a relative humidity of 80-90%.

This process increases the volume and gives the final product a soft texture.

(3) Baking (baking)

The dough, which has been molded and subjected to secondary fermentation, is placed in a preheated oven and baked at 160 to 220 ° C. for 8 to 9 minutes, and cooled by cooling at room temperature for 60 minutes.

<Examples 1 to 3> Doenjang Fermentation Liquid  Produce

After mixing each component (material) in the blending ratio as shown in Table 1, and then incubated for 22 hours at 25 ℃ to prepare a fermented soybean paste.

Category / Materials (g) Example 1 Example 2 Example 3 flour 100 100 100 Miso Powder One 3 5 East 0.2 0.2 0.2 Sun salt 0.5 0.5 0.5 Purified water 100 100 100 all 201.7 203.7 205.7

< Examples 4 to 6> Dough  And bread

After mixing and kneading each component (addition of doenjang fermentation broth prepared according to Examples 1 to 3) in the mixing ratio as shown in Table 2 below, the above-described primary fermentation, split and intermediate fermentation, The dough for baking was manufactured through a molding and a secondary fermentation process, and a so-called morning bread was manufactured through a process of baking the dough.

Category / Materials (%) Example 4 Example 5 Example 6 flour 43.48 43.48 43.48 Salt 0.97 0.97 0.97 butter 7.72 7.72 7.72 Purified water 16.91 16.91 16.91 Sugar 9.66 9.66 9.66 egg 9.66 9.66 9.66 Skim milk 0.97 0.97 0.97 East 0.97 0.97 0.97 Miso fermented liquid species 9.66 (Example 1) 9.66 (Example 2) 9.66 (Example 3)

&Lt; Comparative Examples 1 and 2 > Dough  And bread

After mixing and kneading each component in the mixing ratio as shown in Table 3 below, to prepare a dough for baking through the above-described primary fermentation, split and intermediate fermentation, molding and secondary fermentation process, and The baking process was applied in the same manner as in Examples 4 to 6 to produce a so-called morning bread.

Here, the comparative example 1 mix | blended the material of the common morning bread, and the comparative example 2 mix | blends and adds the miso powder to the material of the common morning bread.

Category / Materials (%) Comparative Example 1 Comparative Example 2 flour 48.31 47.85 Salt 0.97 0.96 butter 7.72 7.66 water 21.74 21.51 Sugar 9.66 9.57 egg 9.66 9.57 Skim milk 0.97 0.96 East 0.97 0.96 Miso Powder - 0.96

&Lt; Evaluation test >

(1) Measurement of swelling power of dough

The fermentation swelling power of dough was measured by He and Hoseney 's method. That is, 50 g of each of the doughs of Examples 4 to 6 and Comparative Examples 1 and 2 was placed in a 500-mL measuring cylinder, and the volume change of the dough was measured at a temperature of 27 ° C and a humidity of 80 ± 5% And the initial volume was subtracted from the increased volume. The results are shown in Table 4 below.

Time / division 15 minutes 30 minutes 45 minutes 60 minutes 75 minutes 90 minutes Comparative Example 1 4.33 ± 0.58 16.67 ± 0.58 39.33 ± 0.58 54.33 ± 1.15 63.67 ± 1.15 69.33 ± 0.58 Comparative Example 2 5.67 ± 0.58 20.67 ± 0.58 41.33 ± 1.15 64.67 ± 1.53 73.00 ± 1.00 72.00 ± 1.00 Example 4 4.67 ± 0.58 20.33 ± 0.58 40.00 ± 1.00 58.67 ± 1.53 69.00 ± 1.00 76.67 ± 1.53 Example 5 5.67 ± 0.58 22.33 ± 0.58 42.33 ± 1.15 64.97 ± 2.08 75.67 ± 1.15 77.00 ± 1.00 Example 6 5.33 ± 0.58 21.00 ± 1.00 41.33 ± 1.15 64.33 ± 1.53 73.00 ± 1.00 74.00 ± 1.00

As shown in Table 4, when the results are summarized, the expansion force of the dough (dough) for 60 minutes of Examples 4 to 6 according to the present invention is compared with Comparative Example 1 or doenjang powder added with doenjang fermentation broth Although similar to or somewhat increased in Example 2, after 75 minutes Examples 4 to 6 showed a large difference in the expansion force of the dough increases compared to Comparative Examples 1 and 2. In other words, the expansion force has a great effect on the aging and bread volume of the bread dough, and as the volume increases, the pores are constantly increased, the texture is improved, and the product has a soft texture. Therefore, Example 5 is particularly suitable as a product. have.

(2) Measuring the cost of bread, baking loss and height

Cost, burning loss and height of bread were measured according to AACC method 72-10. The breads baked in each of the doughs prepared according to Examples 4 to 6 and Comparative Examples 1 and 2 were measured by a seed replacement method using millet and then expressed as a cost (mL / g). The baking loss rate was expressed as a percentage of the split weight before baking after cooling for about 60 minutes at room temperature (25 ° C.) after baking and after the first fermentation. After baking, the bread was baked at room temperature (25 ° C) for about 60 minutes, and then the middle section was cut to measure the section height. The results are shown in Table 5 below.

Category / Item Cost-effective mL / g) Burning loss rate (%) Height( cm ) Comparative Example 1 52.33 ± 0.58 14.17 ± 1.44 17.23 ± 0.25 Comparative Example 2 54.67 ± 0.58 9.17 ± 1.76 17.60 ± 0.17 Example 4 55.33 ± 0.58 9.17 ± 1.44 17.87 ± 0.12 Example 5 56.67 ± 0.58 6.67 ± 2.89 18.4 ± 0.17 Example 6 55.33 ± 0.58 15.33 ± 0.58 18.13 + - 0.12

As shown in Table 5, when the results are summarized, Examples 4 to 6 according to the present invention significantly increase the fermentation power and flexibility of the dough compared to Comparative Examples 1 and 2, the bread bulging degree is the best It has an excellent volume and the burning loss rate is particularly reduced in the case of Example 5, it can be seen that it is the most suitable product.

(3) sensory evaluation of bread

Each of the doughs prepared according to Examples 4 to 6 and Comparative Examples 1 and 2 was subjected to sensory evaluation of the baked bread, and the mean value of each item was calculated.

At this time, participants were selected for 30 housewives in their 20s and 40s, considering health, reliability, and interest in experiments.

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.

The five-point scale was used for each item of appearance, texture, taste, flavor, and overall preference, and the smell and color were evaluated first. The results are shown in Table 6 below.

Category / Item Exterior Texture flavor zest Comprehensive preference map Comparative Example 1 3.00 ± 0.00 2.67 ± 0.58 2.67 ± 0.58 3.00 ± 1.00 3.33 ± 0.58 Comparative Example 2 2.67 ± 0.58 3.33 ± 0.58 2.33 ± 0.58 2.33 ± 1.53 2.33 ± 0.58 Example 4 3.33 ± 0.58 3.67 ± 0.58 3.67 ± 0.58 3.67 ± 0.58 3.67 ± 0.58 Example 5 3.67 ± 0.58 4.00 ± 0.00 3.67 ± 0.58 3.67 ± 0.58 4.00 ± 0.00 Example 6 3.33 ± 0.58 3.33 ± 0.58 3.33 ± 0.58 3.33 ± 0.58 3.67 ± 0.58

As shown in Table 6, when the results are summarized, Examples 4 to 6 according to the embodiment of the present invention has a significant difference in comparison with Comparative Examples 1 and 2 in all items such as appearance, texture, taste, flavor, and preference. Appeared to be. That is, it can be understood that the samples of Examples 4 to 6 according to the present invention are much higher in preference than the samples of Comparative Examples 1 and 2, and thus are superior in commerciality.

(4) inspection for mold

The doughs prepared according to Examples 4 to 6 and Comparative Examples 1 and 2 were tested for the occurrence of fungi according to the storage period of the fired baked bread.

After the baking, the samples were stored at room temperature (25 ℃) for 1 day, and then the occurrence of yeast and mold (YM) was observed by O / X notation . The results are shown in Table 7 below.

Category / Date 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9th 10 days Comparative Example 1 × × × × × × ○ ○ ○ ○ Comparative Example 2 × × × × × × ○ ○ ○ ○ Example 4 × × × × × × × × ○ ○ Example 5 × × × × × × × × × ○ Example 6 × × × × × × × × × ○

As shown in Table 7, mold was detected in the samples of Comparative Examples 1 and 2 after 7 days of manufacture, but in the samples of Examples 4 to 6, it was not detected until 8 days had elapsed and in a good state. In Example 4, mold was detected after 9 days of manufacture, and Examples 5 and 6 were detected after 10 days of manufacture. That is, it can be seen that the samples of Examples 4 to 6 prepared according to the embodiment of the present invention are more effective in inhibiting the growth of bacteria than the samples of Comparative Examples 1 and 2, and the time taken to decay is delayed.

Thus, the fermented soybean paste according to the present invention has a good effect on the quality characteristics of the product, such as bread volume, aging, physical properties and sensuality, and in particular, by adding the miso fermented broth to the baking dough material in a weight ratio of 9 ~ 10: 90 ~ 91 The bread produced has a significant improvement in texture as well as volume, and thus exhibits very special physical and sensory quality characteristics, so that the palatability is excellent and the proliferation of bacteria and mold can be suppressed and delayed.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It is to be understood that the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics of the invention.

Claims (5)

Doenjang fermentation broth, characterized in that formed by incubating at 25 ℃ for 22 to 24 hours by mixing 100 parts by weight of flour, 2 to 4 parts by weight of miso powder, 0.2 parts by weight of yeast, 0.5 parts by weight of sun salt and 100 parts by weight of purified water .
A method of producing a baking dough comprising the following steps.
(A) Mixing 2-4 parts by weight of soybean paste, 0.2 parts by weight of yeast, 0.5 parts by weight of sun salt and 100 parts by weight of purified water, and then incubating at 25 ° C. for 22 to 24 hours to obtain soybean fermentation broth.
(B) a step of mixing and kneading the miso fermented liquid species obtained by the above step (A) with a baking dough material weighed at a predetermined compounding ratio and a weight ratio of 9 to 10: 90 to 91.
3. The method of claim 2,
(C) a step of primary fermentation of the dough formed by the step (B) for 70 minutes under 26 ~ 28 ℃ and 70 ~ 80% relative humidity conditions
(D) the step of dividing the rough dough (C) to a predetermined size, and then the intermediate fermentation for 20 minutes at 26 ~ 28 ℃ and 70 ~ 80% relative humidity conditions
(E) a step of secondary fermentation for 20 minutes under the conditions of 33 ~ 37 ℃ and relative humidity 80 ~ 90% after molding the dough through the (D) process
Wherein the baking dough is baked.
3. The method of claim 2,
Baking dough material of the step (B) is 40 to 45% by weight, 0.8 to 1% by weight of salt, 7 to 8% by weight of butter, purified water 15 to 17, based on 9 to 10% by weight of miso fermented liquid species A manufacturing method of the baking dough containing 9 weight% of sugar, 9-10 weight% of eggs, 0.8-1 weight% of skim milk, and 0.8-1 weight% of yeast.
A bread made using a dough produced by the method of any one of claims 2 to 4.