KR101674617B1 - Method for processing natural yeast paste and natural yeast bread using thereof - Google Patents

Abstract

The present invention relates to a method for producing a fermented dough using a cereal yeast and a fermented fruit juice, and more particularly to a method for producing a fermented batter using wheat flour, rye flour and water, (B) preparing a fermented fruit juice by mixing the fruit, sugar and water, and aging the fermented fruit juice; (c) Mixing the fruit liquid with grain or nuts flour, wheat flour and water, and kneading (d) firstly fermenting the kneaded dough; (e) punching the first fermented dough to remove bubbles And (f) a step of secondary fermentation of the dough obtained by removing the bubbles, and (g) a step of low-temperature aging the secondary fermented dough.
According to the present invention, grain yeast and fermented fruit juice are used in place of yeast used in fermentation of dough, thereby eliminating odor peculiar to the yeast, eliminating tough texture of the bread, It has the advantage of promoting consumption of fermented bread by increasing preference degree.

Description

METHOD FOR PROCESSING NATURAL YEAST PASTE AND NATURAL YEAST BREAD USING THEREOF BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a natural fermented batter using a cereal yeast and fermented fruit juice,

The present invention relates to a method for producing a natural fermented dough using a cereal yeast and a fermented fruit juice, and a natural fermented bread using the same. More specifically, the present invention relates to a method for producing a natural fermented dough using a yeast grain and a fermented fruit juice, The present invention relates to a method for producing a fermented dough using a cereal yeast and fermented fruit juice, and a bread using the same.

The bread is largely divided into breads and cakes. Breads are fermented with yeast using high protein powder, and then carbonated gas is contained in the net tissue of the wheat protein and baked. In contrast, the cake is foamed into the spongy state by bubbling the egg white protein without fermentation fermentation process. When categorizing breads according to the source of expansion, those using yeast as a fermented bread or a swelling agent are called as fermented bread.

A representative example of a fermented bread is bread, which is made from a mortar which is added with a small amount of sugar. In the same kind of fermented bread, baguette types are made from sugary bean jam, such as bean jam japonji and bean jam bread without added sugar.

Fermented breads made with yeast have a distinctive flavor and taste compared to breads made using chemical swelling agents because yeast fermentes sugars anaerobically and alcohol fermentation proceeds to produce ethyl alcohol and carbon dioxide Because.

Commercial yeast for baking, which is currently sold in Korea, is divided into fresh yeast and dry yeast according to the content of water. Both products are solid form, There is a disadvantage that it is difficult to be uniformly dispersed when kneading bread.

Furthermore, since the aging starts after the bread is manufactured, the preservability of the bread is deteriorated. As time goes by, the inherent flavor of the bread is lowered and the inherent odor of the bread and the taste of the consumers are lowered. In addition, there is a problem that the volume is strong and the bread skin is rough and the bread is tight.

In order to overcome such disadvantages, Korean Patent No. 10-1074340 has conducted the fermentation of bread using Korean native yeast isolated from fruit. By this method, the odor of the yeast was removed and the texture of the bread was improved. However, the separation process of the yeast was difficult and difficult, and the fermentation progressed slowly.

KR 10-1074340 B1

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to solve the problems of conventional fermentation dough and bread, and it is an object of the present invention to eliminate the unique yeast odor from conventional bread by using the cereal yeast and fermented fruit juice to ferment the dough, The present invention also provides a method for producing a natural fermentation batter using a cereal yeast and a fermented fruit juice, which can provide distinctive flavor due to grain yeast and fermented fruit juice, as well as improving texture and texture, and a natural fermented bread using the same.

In order to accomplish the above object, the present invention provides a method for producing a natural fermented dough using a cereal yeast and a fermented fruit liquid, comprising the steps of: (a) mixing wheat flour, rye flour and water, (B) mixing fruit, sugar, and water to produce a fermented fruit juice; and (c) mixing the prepared yeast and fermented fruit (D) a step of primary fermentation of the kneaded dough; (e) a step of punching out the brewed product by punching the primary fermented dough; and , (f) secondary fermentation of the dough after removing the bubbles, and (g) low-temperature aging the secondary fermented dough.

The step of (a) mixing the wheat flour, the rye flour and the water to obtain the first fermentation and further adding the wheat flour and the water to the second fermentation to produce the grain yeast comprises 100 parts by weight of wheat flour, And 100 to 120 parts by weight of water and aging the mixture at a temperature of 20 to 30 ° C for 20 to 30 hours; adding the flour and water to the first aged yeast in a weight ratio of 1: 1: 1 Followed by secondary aging at a temperature of 20 to 30 ° C for 20 to 30 hours, wherein the second aging step is repeated four to five times.

The step (b) of mixing fruit, sugar and water and aging the same to prepare a fermented fruit solution comprises mixing 100 parts by weight of fruit, 3-6 parts by weight of sugar and 180-220 parts by weight of water, Fermenting the fermented fruit juice at a temperature of 30 ° C for 5 to 7 days, and filtering out the fruit from the fermented fermented fruit juice, wherein the fruit is selected from the group consisting of raisins, figs, apples, , And clean berries.

(C) mixing and kneading the prepared cereal yeast and fermented fruit juice with the grain or nuts powder, flour and water may be carried out by mixing 100 parts by weight of grain or nuts powder, 200-250 parts by weight of wheat flour, 120 to 40 parts by weight of fermented fruit juice and 200 to 300 parts by weight of water are blended and kneaded at 20 to 25 ° C. The cereal or nuts powder may include sunflower seeds, flaxseed, vitamins, barley, oats, rye , Yulmu, sesame, soybean, brown rice, glutinous rice, corn, black rice, and sorghum.

The step (e) of punching the primary fermented dough to remove bubbles may include: spreading the primary fermented dough broadly; folding the spread dough into two to six equal portions; (E) punching out the primary fermented dough to remove air bubbles, and (f) fusing the dough obtained by removing the air bubbles from the second fermentation step to 2 to 5 Repeatedly.

The step (d) of fermenting the kneaded dough includes fermenting at 27 to 30 ° C for 60 to 90 minutes, and (f) secondary fermentation of the dough obtained by removing the bubbles, ° C for 20 to 40 minutes, and the step (g) of low-temperature aging the secondary fermented dough is characterized by low-temperature aging at 5 to 6 ° C for 15 to 20 hours.

The natural fermented bread of the present invention is characterized in that the natural fermentation batter is formed and baked in an oven.

According to the present invention, by using grain yeast and fermented fruit juice in place of yeast used in fermentation of dough, it is possible to eliminate odor peculiar to yeast, improve the texture of bread, It is advantageous to increase the palatability and promote the consumption of the fermented bread.

1 is a process flow diagram of a fermentation batter according to the present invention.
FIGS. 2 to 13 are photographs showing manufacturing steps of a fermentation batter according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Conventional fermented bread has disadvantages in that the use of yeast causes odor unique to the yeast and that the texture of the bread is strong due to the yeast. In order to solve this problem, yeast is replaced with cereal enzyme and fermented fruit juice.

In other words, by using the cereal enzyme and the fermented fruit juice, it is possible to prevent the generation of odor due to yeast and the appearance of a strong texture, and also, by producing the enzyme using the grain, which is the main ingredient of the bread, By using the fermented fruit juice with a fresh flavor, the smell and taste of the bread is improved, and the texture of the bread is further softened, thereby enhancing the taste of the consumers.

To this end, a method for producing a fermented dough according to the present invention comprises the steps of: (a) preparing wheat flour, rye flour and water to prepare a grain yeast by first aging and then further aging the wheat flour and water, b) mixing fruit, sugar, and water to produce a fermented fruit juice by aging the juice; and c) kneading the prepared cereal yeast and fermented fruit juice by mixing the cereal or nuts powder, flour and water (D) firstly fermenting the kneaded dough; (e) punching the first fermented dough to remove bubbles; (f) secondary fermenting the dough after removing the bubbles; and (g) low-temperature aging the secondary fermented dough.

Hereinafter, the present invention will be described step by step with reference to Fig.

(a) a step of aging the mixture by mixing wheat flour, rye flour and water, and then aging the flour and water additionally to prepare grain yeast.

First, prepare a yeast to be used as a fermenting yeast. The cereal yeast is mixed with 100 parts by weight of wheat flour, 5 to 15 parts by weight of rye flour and 100 to 120 parts by weight of water, and the resulting mixture is sealed and aged at a temperature of 20 to 30 ° C for 20 to 30 hours, The wheat flour and water are added to the aged yeast at a weight ratio of 1: 1: 1, and the mixture is aged at 20 to 30 ° C for 20 to 30 hours.

At this time, it is preferable to repeat the second aging process four to five times to further facilitate the fermentation of the dough. That is, wheat flour and wheat were added again to the second aged yeast at a weight ratio of 1: 1: 1, and the mixture was aged at a temperature of 27 to 30 ° C for 20 to 30 hours. The third aged yeast was further added with wheat flour and wheat And the fermentation of the dough is smoothly performed by increasing the amount of the grain yeast by the fourth fermentation method.

In other words, if the second aging process is not repeated a plurality of times, fermentation of the dough may not be smoothly performed and the volume of the bread may not be increased. Therefore, the fermentation must be aged a plurality of times.

The reason why the aging temperature is set to 20 to 30 ° C is for the smooth propagation of yeast and the aging time is 20 to 30 hours to achieve sufficient aging. The most preferable aging temperature is 27 to 30 ° C.

Since the cereal enzyme produced by the above method is produced by fermenting grain, that is, wheat flour and rye flour, which is a raw material of bread, unpleasant odor does not occur due to natural combination of bread and its flavor.

(b) mixing fruit, sugar, and water, and aging the mixture to prepare a fermented fruit solution.

At the same time as preparing the cereal enzyme, fermented fruit juice is also prepared. The fermented fruit juice is mixed with fruits, sugar and water, and then the juice is sealed and fermented at a temperature of 20 to 30 ° C for 5 to 7 days. At this time, the fruit can be any one or more of raisins, figs, apples, omija, citrus fruits, persimmon, brambles and clean berries.

When the amount of sugar and water is too small, sufficient fermentation can not be performed. When the amount of sugar is excessive, the amount of sugar The amount of yeast is reduced and it is difficult to sufficiently work as an fermentation agent.

In addition, the fermentation temperature is preferably 20 to 30 ° C to allow fermentation to proceed smoothly, and most preferably, it is fermented at a temperature of 27 to 30 ° C.

In addition, when the fermentation is completed, only the pure liquid is used by filtering the fruit from the fermentation fruit liquid. The fermented fruit juice works as a substitute for the yeast, and the bread and the flavor thereof are well mixed, and a unique sweet and sweet It improves the flavor of bread by flavor and removes odor unique to fermented bread.

(c) kneading the prepared cereal yeast and the fermented fruit solution with the grain or nuts powder, flour and water.

First, the grain or nuts flour and wheat flour are mixed with the cereal enzyme and fermented fruit liquid prepared in advance, and the mixture is kneaded with water.

The grain or nuts powder may be any of various kinds of flour, preferably sunflower seed, flaxseed, vitamin wood, barley, oats, rye, yulmu, sesame, soybean, brown rice, glutinous rice, corn, And at least one selected from the group consisting of sorghum can be used. The particle size of the grain or nuts powder is not limited, but it is sufficient that it can be evenly mixed with flour.

The reason for mixing grains or nuts flours together with flour in the present invention is to add a sweet flavor to the bread and to provide the poor nutritional content of the bread.

The mixing ratio of the dough is 200 to 250 parts by weight of wheat flour, 80 to 120 parts by weight of cereal yeast, 30 to 40 parts by weight of fermented fruit solution, and 100 to 200 parts by weight of wheat flour based on 100 parts by weight of the cereal or nuts powder, When the wheat flour is less than 200 parts by weight, the grain or nuts powder becomes relatively large, and the bread becomes rough. When the wheat flour is more than 250 parts by weight, the excessive amount of grain or nuts flour When the grain enzyme is less than 80 parts by weight or the fermented fruit juice is less than 30 parts by weight, fermentation can not be performed smoothly. If the amount of the fermented fruit is less than 30 parts by weight, the texture of bread is deteriorated due to excessive fermentation.

The temperature of the kneading is suitably 20 to 25 ° C in consideration of the fermentation temperature of the enzyme, the viscosity of the kneaded product, and the like.

(d) fermenting the kneaded dough first.

As described above, when the dough is completed, the fermented dough is firstly fermented at 27 to 30 ° C for 60 to 90 minutes. When the fermentation is completed, the dough is swollen to contain a large amount of bubbles therein.

(e) punching the primary fermented dough to remove bubbles

When the primary fermentation is completed, the primary fermented dough is punched to remove bubbles.

More specifically, the first fermented dough is spread out from a hermetically sealed container and folded so that the spread dough is divided into two equal parts. At this time, the folding method is not limited, but folds the dough spread in various ways, such as folding one or two times horizontally, folding one or two times vertically, or folding only horizontally.

Next, fold the dough down with a fist and remove the air bubbles inside.

As described above, the reason for removing the bubbles in the dough is that the dough is given elasticity through the process to improve the texture of the bread, give a rich flavor, eliminate large bubbles, uniformly distribute small bubbles in the dough, .

(f) secondly fermenting the dough after removing the bubbles.

Next, the dough after removing the bubbles is subjected to secondary fermentation at 27 to 30 DEG C for 20 to 40 minutes.

Then, the bubbles are removed from the second fermented dough again as in step (e), and the third fermentation is carried out as in step (f).

That is, considering the texture of the bread, the elasticity of the dough, the uniformity of the bubbles, and the like, the steps (e) and (f) are preferably repeated about 2 to 5 times.

(e) low-temperature aging the secondary fermented dough.

Then, the dough obtained by the second fermentation, that is, substantially the third to sixth fermentation, is matured at low temperature. The low-temperature aging proceeds at 5 to 6 ° C for 15 to 20 hours to stabilize the batter.

The fermented dough produced by the above-mentioned method has no odor unique to yeast because it does not use yeast, and it provides excellent flavor to bread by using grain enzyme and fermented fruit juice, do.

In addition, the past has improved the disadvantage that the bread is squeezed over time due to the yeast.

The above fermented dough can be molded and baked in an oven to produce a normal fermented bread. The fermented bread can be filled with various cows or molded into various shapes, and the surface of the bread can be topped with other ingredients. Of course.

That is, it is a matter of course that the bread to be manufactured through the process of baking the fermentation batter into the oven is included in the present invention.

Hereinafter, specific examples of the present invention will be described.

(Example 1)

200 g of wheat flour, 20 g of rye flour and 220 g of water were mixed and then primary aged for 24 hours at a temperature of 27 ° C. Then, wheat flour and water were added to the primary aged yeast at a weight ratio of 1: 1: 1, followed by secondary aging at a temperature of 27 ° C for 24 hours. Then, the second aging process was repeated three times, and the aging process was carried out four times in total to prepare a grain yeast. Fig. 2 is a photograph showing a mixture of wheat flour and rye flour, and 220 g of water. FIG. 3 is a photograph of the mixture of these, FIG. 4 is a photograph after primary aging, and FIG. 5 is a photograph after secondary aging.

Then, 25 g of sugar and 1 L of water were mixed with 500 g of raisins, sealed, and fermented at 27 DEG C for 7 days. Fig. 6 is a photograph showing the fermentation for 7 days after sealing. As shown in FIG. 7, the fruit was filtered out of the fermented fruit solution to obtain only liquid.

300 g of rye flour, 700 g of wheat flour, 300 g of the prepared yeast grain, 100 g of fermented fruit solution and 800 g of water were mixed and kneaded at a temperature of 23 캜. When kneading, 30 g of raisins, 30 g of clean berry, and 30 g of dried mangoes were mixed together and kneaded. The dough was as shown in Fig. Next, primary fermentation was performed at 28 DEG C for 80 minutes, and the primary fermented dough was punched to remove the gas. As a method of removing the gas, as shown in Figs. 9 to 13, a method of spreading the dough widely and folding it down and knocking it down with a fist was used. Next, the degassed dough was subjected to secondary fermentation at 28 DEG C for 30 minutes. The above degassing and secondary fermentation were further carried out twice. Then, it was matured at 5 ° C for 18 hours at low temperature.

Next, the low temperature aged dough was molded into a bread and baked. The molding of the bread, the temperature and the time of the oven were the same as those of the conventional bread.

(Comparative Example 1)

The same procedure as in Example 1 was carried out except that 22 g of yeast was mixed without mixing the cereal yeast and the fermented fruit juice, and 350 g of water was further added so as to have the same viscosity.

(Test Example)

The following evaluation criteria were used for the 10 sensory agents (20-55 years old) trained in Example 1 and Comparative Example 1 that did not use alcohol or tobacco to evaluate the freshness, texture, appearance, Sensory evaluation was performed on the overall preference. Here, the rating criterion is "5: very good, 4: good, 3: normal, 1: poor". The results are shown in Table 1 below.

Results of sensory evaluation of Example 1 and Comparative Example 1. division Pleasure Flavor Texture Appearance preference Example 1 4.3 4.5 4.2 4.5 4.3 Comparative Example 1 3.6 3.8 3.8 4.0 3.7

As shown in Table 1, it can be seen that Example 1 has a higher score than Comparative Example 1 in both feelings, flavor, texture and appearance, and the overall preference is also significantly increased. Specifically, the pores of Example 1 were denser than those of Comparative Example 1, there was no odor of yeast, there was elasticity, and appearance was clear.

While the present invention has been described in connection with what is presently considered to be practical 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.

Claims (7)

(a) 100 parts by weight of wheat flour, 5 to 15 parts by weight of rye flour and 100 to 120 parts by weight of water are mixed and aged at a temperature of 20 to 30 ° C for 20 to 30 hours, : 1 weight ratio, followed by secondary aging at a temperature of 20 to 30 ° C for 20 to 30 hours to prepare a grain yeast,
(b) 100 parts by weight of fruit, 3 to 6 parts by weight of sugar, and 180 to 220 parts by weight of water are mixed and fermented at a temperature of 20 to 30 ° C for 5 to 7 days to filter out the fruit from the fermented fermented fruit juice Preparing fermented fruit juice,
(c) 100 parts by weight of grain or nuts powder, 200-250 parts by weight of wheat flour, 80-120 parts by weight of the prepared yeast, 30-40 parts by weight of the fermented fruit solution and 200-300 parts by weight of water, Kneading at < RTI ID = 0.0 > 25 C &
(d) subjecting the kneaded dough to primary fermentation at 27 to 30 DEG C for 60 to 90 minutes,
(e) punching the primary fermented dough to remove bubbles,
(f) fermenting the dough after removing the bubbles at 27 to 30 DEG C for 20 to 40 minutes,
(g) low-temperature aging the secondary fermented dough at 5-6 [deg.] C for 15-20 hours,
The secondary aging in step (a) is repeated 4-5 times,
The fruit is any one of fig, apple, omija, citrus, persimmon, bokbunja,
The step (e)
Spreading the primary fermented dough broadly,
Folding the spread dough into two to six equal portions,
And bubbling the folded dough by punching the folded dough,
Wherein the step (e) and the step (f) are repeated 2 to 5 times.
delete delete The method according to claim 1,
In the step (c)
Wherein the grain or nuts powder is at least one selected from sunflower seeds, flax seed, vitamin tree seed, barley, oats, rye, yulmu, sesame, soybean, brown rice, glutinous rice, corn, black rice, sorghum .
delete delete A fermented bread produced by molding the fermented batter produced by the method of claim 1 or 4 and baking it in an oven.

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