KR101661127B1 - Methods of manufacturing cookie using a natural sourdough starter - Google Patents

Abstract

The present invention is to provide a method of manufacturing a cake using wheat germ fermented seed powder, which has crisp texture and has a unique direction and flavor.
For this, in the present invention, 50 parts by weight of butter boiled in a kneader, 0.15 part by weight of pure white sugar and 0.2 part by weight of purified salt are mixed and mixed until the crystals of the clarin and the salt are melted and 30 parts by weight of egg are slowly mixed little by little , 0.5 part by weight of a pulp powder, 2.8 parts by weight of a baking powder and 2 parts by weight of a wheat germ fermentation seed powder were mixed to prepare a dough. The dough was divided and formed into a predetermined size, and then baked in an oven. / RTI >

Description

[0001] The present invention relates to a method for manufacturing a cookie using a natural fermentation species,

The present invention relates to a method of manufacturing a confectionery having a crispy texture and distinctive direction and flavor using natural fermentation seeds. More particularly, the present invention relates to a method of manufacturing a confectionery having a uniform quality activity and a wheat germ The present invention relates to a method for manufacturing a cookie using a natural fermentation species capable of enhancing the nutritional value.

Today, the confectionery bakery industry has been developed due to simplification of food and westernization. Especially, among the confectionery, cookies belong to dry confectionery and because of microbiological deterioration, they are excellent in shelf life and have high sweetness and excellent taste. .

Consumption and purchasing trends of these cookies have been changing as preference is shifted to products that are health-oriented and nature-friendly rather than products containing chemicals harmful to the human body as the trend of pursuing healthy living and quality of life along with improvement of living standards have.

In recent years, in order to meet consumers' preference preferences and satisfy their desires, they are fermented with commercial yeast (yeast) having the same taste and flavor, And there is a growing interest in this.

On the other hand, wheat germ, a seed of wheat, is obtained as a by-product in the milling process of wheat, accounting for about 2 to 3% of the whole wheat germ. These wheat germs have been widely used as a nutritional enhancer in various foods such as confectionery and bakery since they are rich in various nutrients including vitamin E (tocopherol) and protein, which are known antioxidant vitamins.

Vitamin E contained in wheat embryos has been known to have functions such as prevention of aging and beauty, and has been reported to play a major role in maintaining metabolism in the body by acting as a natural antioxidant of phospholipids in biomembrane tissues .

In addition, proteins contained in wheat germs have the greatest influence on the quality of confectionery bakery, which is related to swelling.

Generally, it is known that the volume of confectionery baking is increased when the protein of wheat is increased.

Korean Patent Publication No. 10-2014-0013793 (Feb. Korean Patent Publication No. 10-2014-0057424 (Apr. Korean Patent Publication No. 10-2014-0043988 (Apr. 14, 2014) Korean Patent Publication No. 10-2014-0043989 (Apr. 14, 2014) Korean Registered Patent No. 10-1313040 (Oct. 23, 2013) Korean Registered Patent No. 10-0963148 (June 22, 2010) Korean Registered Patent No. 10-1095805 (December 21, 2011) Korean Registered Patent No. 10-1074340 (October 18, 2011) Korean Patent Registration No. 10-0430040 (2004.05.04) Korean Patent Publication No. 10-2011-0113916 (Oct. 19, 2011)

Kim, Young - Young et al., 2, Effects of wheat germ powder addition on the quality characteristics of bread. Korea Food Research Institute. Quality Characteristics and Antioxidant Effect of Cookies Prepared by Addition of Iga KAWASA and 2 Powders. Journal of Korean Society of Food Science and Technology, 26 (4), pp. 118-8 (2010), pp.381-389. Ju, Shin Yoon, et al., 1 Sulfuric oxidation activity and quality characteristics of rice black rice cookies. Journal of the Korean Society of Food Science and Nutrition (2012) 41 (2) 182-191. Eun - Jun Lee et al., 2, Quality characteristics of cookies with lotus root powder added. Korean Journal of Food and Nutrition 26 (4) (August 2011) pp.394-399. Jung Eunja et al., 2, Quality characteristics of cookies with added red rice flour. Korean Journal of Food and Nutrition (2013) 26 (2) 177-183.

Accordingly, the inventor of the present invention intends to develop a confectionery which can improve the palatability and the nutritional value in order to meet the preference of the consumer in consideration of the aforementioned matters in a comprehensive manner, The present invention was invented.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to provide a method of manufacturing a cookie that can improve the taste and nutritional value.

In order to accomplish the above technical object and the object, the present invention provides a method for producing a water-soluble polysaccharide comprising the steps of: (A) mixing 100 parts by weight of Song Joon leek with 890 ~ 910 parts by weight of purified water, And the microorganism is separated and extracted for 4 to 5 hours. (B) 1290 to 1310 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour are mixed with 800 parts by weight of starter extract extracted and separated in the starter separation step, % Condition fermenter and fermentation for 46 ~ 50 hours. (C) 2090 ~ 2110 parts by weight of purified water, 1890 ~ 1910 parts by weight of wheat flour and 195 ~ 205 parts by weight of rye flour are mixed with 1400 parts by weight of the starter culture broth cultured in the starter culture step, The fermentation seed formation process is carried out in an incubator under 85% condition and fermentation for 5 ~ 6 hours. (D) 100 parts by weight of wheat germ powder and 200 parts by weight of purified water are added to 5 parts by weight of the fermentation species formed in the fermentation species forming step and placed in a fermenter at a temperature of 28 to 32 DEG C and a relative humidity of 80 to 85% A process for forming a wheat germ fermentation species which is fermented for a long time. (E) Mill-embryo fermentation lyophilization process in which the wheat germ fermentation species obtained through the above-mentioned wheat embryo fermentation species-forming process is placed in a freeze dryer and lyophilized for 58 to 70 hours. (F) Mill-embryo fermentation process for pulverizing and sieving wheat germ fermented seeds which have undergone the freeze-drying process of wheat embryo fermentation seedlings by a grinder. (G) 50 parts by weight of butter mixed with sugar in a kneader, 0.15 part by weight of clarin, and 0.2 part by weight of purified salt were mixed and mixed until the crystals of the clarin and the salt were melted. Then, 30 parts by weight of the egg was mixed slowly, Process. (H) 0.5 parts by weight of the pulp powder and 2 parts by weight of the wheat-germ fermented seed powder are added to the cream obtained through the above-mentioned main material creaming process and mixed and kneaded. (I) a dough firing step of dividing and molding the dough obtained through the above-mentioned step of injecting the above-mentioned dough into a predetermined size and then baking in an oven.

As a result, the present invention can provide a high-quality confectionery having excellent flavor and texture and enhanced nutritional value.

In a preferred embodiment of the present invention, when the wheat embryo powder is mixed with 100 parts by weight of the wheat germ powder and 200 parts by weight of purified water in 5 parts by weight of the fermentation species in the wheat germ fermentation step, the temperature of the room temperature is maintained at 28 to 32 ° C, Of cookies can be obtained.

In a preferred embodiment of the present invention, the starter extract extracted from the starter separation step is filtered through a sieve having a size of 80 to 100 mesh to remove the wheat bran component, so that the taste and neck turnover can be smooth, resulting in a more excellent quality of the cookie.

In a preferred embodiment of the present invention, the dough obtained through the above-described process for adding the component materials is aged in a refrigerator for 1 hour to 2 hours, whereby a more satisfactory flavor and superior quality of the cookies can be obtained.

In a preferred embodiment of the present invention, in the step of injecting the material, the powder of wheat germ and the powder of wheat germ fermentation seed are kneaded in a sieve having a size of 80 to 100 mesh to be uniformly and efficiently kneaded.

The present invention having the means and structure for solving the technical problem described above not only maintains the uniform quality activity for a long time but also improves the fermentation power and texture in relation to the swelling of the fermented paper dough containing wheat embryo, It is possible to obtain good quality confectionery having excellent taste and nutrition.

Hereinafter, embodiments according to the present invention will be described more specifically with reference to the accompanying drawings.

Prior to this, the following terms are defined in consideration of the functions of the present invention, and they are to be construed to mean concepts that are consistent with the technical idea of the present invention and interpretations that are commonly or commonly understood in the technical field of the present invention.

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

Here, when a part includes a constituent element, it means that the constituent element may include other constituent elements, not excluding the other constituent elements unless specifically stated otherwise.

(A) Starter separation process

890 to 910 parts by weight of purified water, preferably 900 parts by weight of purified water, is uniformly mixed with 100 parts by weight of Songhakunurak, and the mixture is placed in an incubator under the conditions of a temperature of 20 to 23 ° C and a relative humidity of 80 to 85% .

Here, Song-Nyu-Kuk is made from Song-Kwon of Songjeong, Jeollanam-do, South Korea.

In addition, starter extracts isolated from Songjak Nuruk were filtered with a sieve of 80 ~ 100 mesh size to remove bran components.

The results of the analysis of the characteristics of such yeast are shown in Table 1 below.

Item pH Total acidity Moisture content Lactobacillus( cfu / g) Fungus number ( cfu / g) Results 6.19 0.56 7.52% 2.6 x 10 ⁶ 3.4 × 10 ⁸

At this time, 20 g of the sample and 100 ml of distilled water were added to a 250 ml beaker according to the AACC method, and the pH of the filtrate was measured at 25 ° C.

The total acidity was measured by adding 2 to 3 drops of bromothymol blue (BTB) and naltral red (NR) mixed solution to 10 ml of the filtrate obtained from the pH measurement, and adding titration until the N / 10 sodium hydroxide solution (0.1 N NaOH) ml was calculated and expressed according to the following formula.

   Acidity (meq / kg) = a x f x 100 / sample amount (g)

      a: Amount of 0.1 N sodium hydroxide solution (ml) consumed in the titration;

      f: Potency of 0.1 N sodium hydroxide solution

The moisture content was measured by a 105 ° C atmospheric pressure drying method.

For the number of lactic acid bacteria, 1 ml of the sample was diluted with physiological saline or the like and placed in a petri dish. A certain amount of MRS agar medium supplemented with 0.01% cycloheximide was mixed and coagulated, and incubated at 35 ° C for 48-72 hours in a broth. (colony counter). The colonies were counted by counting the number of lactic acid bacteria in the sample by counting the colonies by taking a flat plate producing 30 to 300 colonies per plate, except that there were too many colonies.

The fungus count was determined by adding 1 ml of the sample to a Petri dish, diluted with physiological saline or the like, mixed with a certain amount of PDA agar medium supplemented with 0.01% chloramphenicol, and incubated for 48 to 72 hours at 28 ° C in a broth. (colony counter). The colonies were counted by counting the number of fungi in the specimens by multiplying dilution magnification by taking flat plates producing 30 to 300 colonies per plate, except for too many colonies.

(B) Starter culture process

800 parts by weight of the starter extract isolated from the starter separation step, 1290 to 1310 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rhamnose, preferably 1,300 parts by weight of purified water, 1,900 parts by weight of wheat flour, 200 parts by weight of the starch is uniformly mixed, and the resulting mixture is put into a fermenter at a temperature of 24 to 26 DEG C and a relative humidity of 80 to 85% and fermented for 46 to 50 hours to obtain a starter culture.

Here, it is preferable to use medium strength flour (wheat flour) in consideration of gluten content and flour (Type Finland) in type 1800.

(C) Fermentation species  Forming process

2090 to 2110 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour, preferably 2010 parts by weight of purified water, 1,900 parts by weight of wheat flour and 200 parts by weight of rye flour 200 And the mixture is fermented for 4 to 6 hours to obtain a fermented species.

(D) Wheat germ fermentation species  Forming process

100 parts by weight of the wheat germ powder and 200 parts by weight of purified water were uniformly mixed in 5 parts by weight of the fermentation species formed in the fermentation species forming step and then placed in a fermenter at a temperature of 28 to 32 DEG C and a relative humidity of 80 to 85% And fermented to obtain wheat germ fermented species.

Here, the wheat germ powder was fried in a steamer at 100 ° C for 8 minutes, homogenized with a homogenizer, and used in a 100-mesh size sieve .

(E) Wheat germ fermentation species  Freeze-drying process

The wheat germ fermented species obtained from the wheat embryo fermentation seeding process are put on a shelf and placed in a freeze dryer (IlSinBioBase) and vacuum freeze dried for 58 ~ 70 hours.

At this time, after cooling for 3 to 7 hours at -40 to -70 캜, the substrate is heated at 23 캜 to 2 캜 for 56 to 64 hours while maintaining a vacuum of 50 mmTorr or lower.

(F) Wheat germ fermentation species Powdering process

Wheat germ fermentation Species Wheat germ fermented by freeze-drying process is crushed in a grinder and pulverized with a sieve of 100 mesh size.

(G) Main ingredients Creaming process

50 parts by weight of boiled butter was added to the kneader, and the mixture was softened. Then, 0.15 part by weight of clarin and 0.2 part by weight of purified salt were added to the mixture. The mixture was stirred for about 3-4 minutes until the crystals of the clarin and the salt were melted. Mix for 5 minutes and cream to soft cream.

(H) Substituting process

0.5 parts by weight of a sieving powder having a size of 80 to 100 mesh in the cream obtained by the main material creaming process and 1 to 3 parts by weight of the wheat germ fermentation seed powder obtained through the above-mentioned process are mixed little by little and kneaded for about 10 minutes.

Here, when the blending ratio of the first butter is 100, the ratio of the wheat germ fermentation seed powder is preferably 4 to 6 levels. This was determined through several preliminary experiments.

(I) Dough Firing process

The dough obtained through the process of injecting the material is divided and formed into a predetermined size, and then baked in an oven.

At this time, the dough can be divided and formed by squeezing it directly into the pan in a sachet, and then baking in an oven at 180 ° C for 12 minutes. The dough was aged in the refrigerator for 1 hour to 2 hours. The dough was then stretched to a thickness of 5 mm using a plunger, molded into a cylindrical mold having a diameter of 5 cm, molded and placed in a pan and placed in an oven preheated at 190 ° C and 150 ° C It can be baked for about 10 minutes.

The cookies made according to the embodiment of the present invention not only maintain the same quality of activity, uniformity and reproducibility, but also have high nutritional value and excellent taste and nutrition due to the addition of wheat germ.

≪ Preparation Example 1 &

First, 900 g of purified water at room temperature was homogeneously mixed in 100 g of Songhaknuruk, and the microorganisms contained in Songhaknyeol were separated and extracted for 4 hours at a temperature of 22 ° C and a relative humidity of 80%, and then filtered with a sieve having a size of 100mesh to obtain a bran component The starter extract was obtained.

1300 g of purified water at room temperature, 1,900 g of flour and 200 g of rye flour were uniformly mixed in 800 g of starter extract, and the mixture was fermented for 48 hours in a fermenter at 25 ° C and 85% relative humidity. Then, 1400 g of this starter culture was added with purified water 2100 g of wheat flour, 1900 g of wheat flour and 200 g of rye flour were uniformly mixed and then put into an incubator at 24 ° C for fermentation for 5 hours to obtain a fermented species. At this time, the room temperature of the kneading dough of the fermentation seed was maintained at 25 to 27 ° C.

Five grams of the fermented species thus obtained were mixed with 100 g of wheat germ powder and 200 g of purified water, and the resulting mixture was fermented at 30 ° C and 80% relative humidity for 20 hours to produce wheat germ fermented seeds.

Then, the wheat germ fermented seeds were lyophilized in a freeze dryer under the condition of -40 to -70 ° C, lyophilized for 70 hours, finely ground in a grinder, Size sieve and pulverized.

50 parts by weight of boiled butter was added to the kneader and the mixture was softened. Then, 0.15 part by weight of pearl white and 0.2 part by weight of purified pearl were added and mixed for about 3 to 4 minutes until the crystals of the pearlescent and tablets were melted. Slowly add and mix for about 5 minutes to cream. 0.5 part by weight of the pulverulent powder and 2 parts by weight of the wheat germ fermentation seed powder prepared in advance were added little by little and kneaded for about 10 minutes.

Subsequently, the dough squeezed in a predetermined size and shape was baked in a 180 ° C oven for 12 minutes using a syringe bag, and then cooled at room temperature for 1 hour.

≪ Preparation Example 2 &

The sweets were prepared in the same manner as in Preparation Example 1, except that 3 parts by weight of wheat germ fermented seed powder prepared in advance was added to the creamed main material.

<Comparative Example>

50 parts by weight of boiled butter was added to the kneader, and the mixture was softened. Then, 0.15 part by weight of clarin and 0.2 part by weight of purified salt were added to the mixture. The mixture was stirred for about 3-4 minutes until the crystals of the clarin and the salt were melted. The mixture was mixed for 5 minutes to be creamed. 0.5 part by weight of the pulp powder and 2.8 parts by weight of the baking powder were added little by little and kneaded for about 10 minutes.

Subsequently, the dough squeezed in a predetermined size and shape was baked in a 180 ° C oven for 12 minutes using a syringe bag, and then cooled at room temperature for 1 hour.

&Lt; Test Example 1 >

When the wheat germ fermented seed powder added to Preparation Example 1 was added to wheat flour, the moisture absorption rate and physical properties of the dough were measured according to AACC method 54-21 by Farinograph (Model 810108, Brabender, Germany) . The results are shown in Table 2 below.

division Addition amount to wheat 0% Added to flour 2% Added to flour 4% Absorption Rate (%) 58.6 59.5 59.7 Formation time (min) 5.4 4 3.7 Stability (min) 10.7 5.7 4.7 Softness (FU) 27 79 77

Here, the development time refers to the time until the consistency of the dough reaches its peak, and the stabliity of the dough begins when the upper part of the curve reaches 500 BU (Brabender Unit) And the time until that time. The softening of the dough started from the dough forming time and the degree of descent of the center of the curve after 12 minutes was expressed as distance.

As shown in Table 2, the addition of the wheat germ fermented seed powder showed that the time for dough formation was shortened as compared with the control without addition of the wheat germ fermented seed powder, the stability was decreased and the softening degree was increased, It can be confirmed that there is an effect.

Also, as the addition amount of the wheat germ fermented seed powder increases, the moisture absorption rate increases, the dough formation time is shortened, and the stability is decreased.

That is, the increase in the water absorption rate due to the addition of the wheat germ fermentation seed powder is related to the action of delaying the aging.

&Lt; Test Example 2 &

When wheat germ fermented seed powder added to Preparation Example 1 was added to wheat flour, the change in the physical properties of the dough was measured using a viscograph (Brabender Co., Germany). The results are shown in Table 3 below.

division Addition amount to wheat 0% Added to flour 2% Added to flour 4% Evaluation items time
(min) Viscosity
(BU) Temperature
(° C) time
(min) Viscosity
(BU) Temperature
(° C) time
(min) Viscosity
(BU) Temperature
(° C) Luxury opening time 20 20 59.8 20.37 21 60.3 20.33 19 60.3 Maximum viscosity 40.2 959 90.1 40.33 857 90.1 40.27 791 90.2 Stability 0 347 0 0 302 0 0 288 0 Aging degree 0 563 0 0 522 0 0 487 0

As shown in Table 3, when the wheat germ fermented seed powder was added, the maximum viscosity of the wheat germ fermented seed powder tended to be lower than that of the control wheat germ, .

In addition, the stability indicating the stability of starch to the temperature and the physical resistance was lowered according to the addition amount of the wheat germ fermentation powder, and it was found that the starch was stable, and the degree of senescence decreased according to the amount of wheat germ fermentation powder added It can be seen that there is an aging delay effect.

&Lt; Test Example 3 >

When wheat germ fermented seed powder added to Preparation Example 1 was added to wheat flour, the change in the physical properties of the dough was measured using an alveograph (Shofangsa, France). The results are shown in Table 4 below.

division Addition amount to wheat 0% Added to flour 2% Added to flour 4% Dough Strength (P) 161 144 142 Dough Extension (L) 75 79 83 Firing energy (W) 466 404 370 Elastic modulus (I) 63.8 60.9 58

As shown in Table 4, the addition of wheat germ fermented seed powder weakens the strength of the dough and increases the elongation of the dough. That is, it can be seen that the addition of the wheat germ fermentation seed powder causes an increase in the physical properties of the dough as the dough is softened.

<Test Example 4>

In order to examine the fermentation characteristics of the preparation examples 1 and 2 and the comparative example, the respective contents of water (%), pH and total acidity (TTA) were measured. The results are shown in Table 5 below.

The pH was measured by homogenizing 20 g of the sample and 100 ml of distilled water in a 250 ml beaker and repeating the procedure three times with a pH meter. The total acidity (TTA) was measured with a 0.1N NaOH solution Titration was defined as NaOH solution consumption up to pH 6.6 and pH 8.5.

division
moisture(%)
pH
TTA pH 6.6 pH 8.5 Production Example 1 7.51 6.39 0.24 2.29 Production Example 2 7.62 6.25 0.3 2.35 Comparative Example 7.16 6.8 1.68 1.68

As shown in Table 5, Production Examples 1 and 2 have lower water content than Comparative Examples, and are excellent in storage and storage properties, and also have excellent pH and total acidity (TTA) which affect flavor.

In addition, it can be seen that spreadability (a phenomenon in which the thickness of the dough of a cake is decreased and the diameter is increased in a process of kneading and molding the material in an oven) is an excellent factor that is a very important factor in the quality factors of the pastry.

&Lt; Test Example 5 >

The nutritional components of the wheat germ powder and the fermented wheat germ powder obtained in the fermentation step of the present invention are shown in Table 6 below.

ingredient Wheat germ powder Wheat germ fermented seed powder Party(%) Sucrose 9.43 protein(%) 32.45 32.80 moisture(%) 4.5 8.62 Ashes (%) 4.67 4.59 Amino nitrogen (%) 0.128 0.175 Total dietary fiber 17.57 18.45 pH 6.53 4.22 TTA (pH 6.6 / 8.5) 0.51 / 13.27 60.12 / 87.78 Number of yeast live cells (cfu / g) <10 ² <10 ² Number of lactic acid bacteria living cells (cfu / g) <10 ³ 2.5 x 10 ⁸

As shown in Table 6, it can be understood that the fermented wheat germ powder after the fermentation process has a relatively higher nutritional value than the wheat germ powder.

&Lt; Test Example 6 >

The sensory characteristics of each of the above Preparation Examples 1 and 2 and Comparative Example were tested and the average value was calculated for each item. The results are shown in Table 7 below.

At this time, 10 housewives were selected as the participants to evaluate the reliability and interest of the test, and the subjects were educated about the purpose of the test and the evaluation method.

In addition, 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. 9 points Scale method (1 point: very bad, 3 points: bad, 5 points; average, 7 points: good, 9 points: good, : Very good), and the average value was calculated and shown.

Item Production Example 1 Production Example 2 Comparative Example Appearance and interior 7.2 7.1 6.5 flavor 6.3 6.2 5.7 Texture 7.3 7.1 6.4 zest 6.5 6.2 5.6

As shown in Table 7, it can be seen that Production Examples 1 and 2 are significantly different in taste, texture and flavor as compared with the Comparative Examples. In addition, as the addition amount of wheat germ fermented seed powder increases, . This suggests that the wheat germ fermented seed powder has the effect of enhancing the graininess.

In particular, Preparation Example 1 in which wheat germ fermentation seed powder was added in an amount of 400% based on the wheat flour composition was evaluated as the best in overall acceptability compared to Preparation Example 2.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments or constructions. Various changes and substitutions may be made without departing from the spirit and scope of the invention. It will be obvious to those skilled in the art that the present invention can be widely applied to other embodiments.

Therefore, it is to be understood that modifications and variations of the features of the present invention are intended to be included within the spirit and scope of the present invention.

Claims (5)

A method for manufacturing a cookie using a natural fermentation product comprising the following steps.
(A) A starter separation step of adding 100 parts by weight of Song Joon-leu to 890 ~ 910 parts by weight of purified water and incubating the microorganism in an incubator under the conditions of 20 to 23 ° C and 80 to 85% relative humidity for 4-5 hours
(B) 1290 to 1310 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour are mixed with 800 parts by weight of the starter extract separated and extracted through the starter separation step, Starter cultivation process in which fermentation is carried out for 46 to 50 hours in a fermenter under 85% condition
(C) 2090 ~ 2110 parts by weight of purified water, 1890 ~ 1910 parts by weight of wheat flour and 195 ~ 205 parts by weight of rye flour are mixed with 1400 parts by weight of the starter culture broth cultured through the starter culturing step, ~ 85% fermentation for 5 ~ 6 hours.
(D) 100 parts by weight of wheat germ powder and 200 parts by weight of purified water are added to 5 parts by weight of the fermentation species formed through the above fermentation species forming step, and the resulting mixture is put into a fermenter at a temperature of 28 to 32 DEG C and a relative humidity of 80 to 85% And the pH is adjusted to 4.22 by a fermentation process
(E) The wheat embryo fermentation seed obtained through the above-mentioned wheat embryo fermentation seed formation step is placed in a freeze dryer and freeze-dried for 58 to 70 hours.
(F) Wheat embryo fermentation seed powderization process in which the wheat germ fermented seed obtained by the above-described freeze-drying process of wheat germ and fermented seeds is pulverized and sieved by a grinder to be pulverized
(G) 50 parts by weight of butter mixed with sugar in a kneader, 0.15 part by weight of clarin, and 0.2 part by weight of purified salt were mixed and mixed until the crystals of the clarin and the salt were melted. Then, 30 parts by weight of the egg was mixed slowly, Process
(H) 0.5 parts by weight of a pulp powder and 1 to 3 parts by weight of the wheat-germ fermented seed powder are added to the cream obtained through the main material creaming process, and the mixture is kneaded and kneaded.
(I) dividing the dough obtained through the above-described process of injecting the above-mentioned raw material into a predetermined size, molding it, and then kneading it in an oven
The method according to claim 1,
A method for manufacturing a confectionery using the natural fermentation species wherein the temperature of the room temperature is kept at 28 to 32 ° C when mixing 100 parts by weight of the wheat germ powder and 200 parts by weight of the purified water in 5 parts by weight of the fermented species in the above-
3. The method according to claim 1 or 2,
Further comprising a bran removing step of filtering the starter extract extracted from the starter separation step with a sieve having a size of 80 to 100 mesh to remove the wheat bran component.
The method according to claim 1,
And a dough aging step of aging the dough obtained through the above-mentioned step of adding the component into a refrigerator for 1 hour to 2 hours.
The method according to claim 1,
The method of manufacturing a confectionery using the natural fermentation species, wherein the pulverized powder and the wheat germ fermented seed powder are sieved in a sieve having a size of 80 to 100 mesh in the step of injecting the material.