KR101729983B1 - Panettone using raisin and manufacturing method thereof - Google Patents

Abstract

The present invention relates to panettone manufactured by using raisins and a manufacturing method thereof, and more specifically, to traditional Italian panettone which is manufactured by making a natural fermentation starter using raisins pretreated by trehalose and rum or wine, and using the natural fermentation starter for a natural fermentation method; and to a manufacturing method of the panettone. Panettone using a natural fermentation starter of pretreated raisins, uses the natural fermentation starter obtained by using raisins instead of using artificial fermentation source, thereby enabling users to manufacture bread with excellent flavor and abundant amount of organic acids, and being a very useful invention by improving the preservability of the bread.

Description

TECHNICAL FIELD [0001] The present invention relates to panetone and a method for producing the same,

The present invention relates to pannetone produced using raisins and a process for producing the same. More specifically, the present invention relates to a process for producing natural fermented seeds using raisins pretreated with trehalose and rum or wine, ≪ / RTI > and its manufacturing method.

Recently, consumers are increasingly interested in health promotion by eating habits. Therefore, development of health functional foods in food companies is actively being carried out.

In general bread, fermentation is mainly performed by baker's yeast Saccharomyces cerevisiae , but due to economical reasons, the fermentation time by yeast is short, so that metabolites produced by yeast are not sufficiently produced And the quality of the bread is deteriorated. In general, bread is a product made by kneading wheat flour and fermenting or steamed. As the main ingredient, wheat flour, yeast, salt, water and the like are used, and supplementary ingredients such as black pepper, oil, milk powder and eggs are used. Conventional conventional methods for producing bread include a straight method and a sponge method.

Manufacturing by direct method is generally carried out at home or on a small scale. However, when bread is produced industrially or by mass production, if the whole process does not progress sequentially, the quality becomes uneven The flavor and aroma dropped and there was a disadvantage that aging was fast. In addition, although the method for improving the taste and flavor of the product is more effective than the above-mentioned direct method, the baking method according to the medicinal method is also a short-time fermentation method using commercial yeast, .

KR 10-1095805 B KR 10-1547907 B KR 10-1521231 B KR 10-2016-0127489 A

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a natural fermentation product using pre-processed raisins, The present invention provides a method for producing pannetone and a method for producing the same.

(1) To 100 parts by weight of raisins which are immersed in hot water for 5 to 10 minutes to remove moisture, 3 to 5 parts by weight of trehalose and 3 to 5 parts by weight of rum or wine of 3 to 5 Coating the raisins by adding parts by weight; (2) mixing 1 ~ 5 parts by weight of sugar and 250 ~ 350 parts by weight of water with respect to 100 parts by weight of coated raisins and naturally fermenting the mixture at 25 to 28 ° C for 1 to 5 days to prepare a liquid; (3) A method for producing a honeycomb structure, comprising: mixing 400 parts by weight of flour, 50-150 parts by weight of sugar, 10-30 parts by weight of trehalose, 50-100 parts by weight of butter, 20-40 parts by weight of milk, 15 to 30 parts by weight of egg yolk, 30 to 80 parts by weight of yolk and 150 to 200 parts by weight of water, and fermenting the mixture at room temperature for 1 to 5 days, (4) Mixed sugar, salt, butter, egg yolk, honey, cacao butter, vanillin, lemon flavor, orange flavor, fresh cream, milk, orange peel and lemon peel were mixed in the above medium and fermented at room temperature for 20 to 30 minutes Producing a dough; (5) adding 100 parts by weight of wheat flour and 50 to 55 parts by weight of water to 100 parts by weight of the kneaded batter, and mixing the mixture; (6) repeating the process of pushing and kneading the mixed dough by a pie roller; (7) putting in a plastic, wrapping it in a cloth, prophotographing it in a cotton cloth, fermenting it for 1 to 2 hours at a temperature of 25 to 28 ° C and a humidity of 70 to 80% And (8) heating and baking in an oven.

The water of step (2) and step (3) preferably contains 5 to 20% by weight of the water extract of Omija hot water.

The water in the step (2) and the step (3) preferably contains 5 to 10% by weight of the green tea extract.

In addition, the present invention provides pannetone using raisins produced by the above-described method.

The pre-processed raisins according to the present invention can be prepared by using natural fermented rice papertone as a natural fermentation product using raisins without using an artificial fermentation source and by using them, In addition, since it can improve the preservability, it is a very useful invention in the bakery industry.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have studied a method for producing a bread having excellent flavor by using a natural fermentation species using a natural material. When a natural fermented species is prepared by using a pre-processed raisin and then used for the production of pannetone, And the preservability can be improved. The present invention has been completed based on this finding.

Thus, the present invention provides a process for preparing panetone using raisins comprising the steps of:

(1) 3 to 5 parts by weight of trehalose and 3 to 5 parts by weight of rum or wine are added to 100 parts by weight of raisins obtained by soaking in hot water for 5 to 10 minutes to remove moisture, thereby coating raisins;

(2) mixing 1 ~ 5 parts by weight of sugar and 250 ~ 350 parts by weight of water with respect to 100 parts by weight of coated raisins and naturally fermenting the mixture at 25 to 28 ° C for 1 to 5 days to prepare a liquid;

(3) A method for producing a honeycomb structure, comprising: mixing 400 parts by weight of flour, 50-150 parts by weight of sugar, 10-30 parts by weight of trehalose, 50-100 parts by weight of butter, 20-40 parts by weight of milk, 15 to 30 parts by weight of egg yolk, 30 to 80 parts by weight of yolk and 150 to 200 parts by weight of water, and fermenting the mixture at room temperature for 1 to 5 days,

(4) Mixed sugar, salt, butter, egg yolk, honey, cacao butter, vanillin, lemon flavor, orange flavor, fresh cream, milk, orange peel and lemon peel were mixed in the above medium and fermented at room temperature for 20 to 30 minutes Producing a dough;

(5) adding 100 parts by weight of wheat flour and 50 to 55 parts by weight of water to 100 parts by weight of the kneaded batter, and mixing the mixture;

(6) repeating the process of pushing and kneading the mixed dough by a pie roller;

(7) putting in a plastic, wrapping it in a cloth, prophotographing it in a cotton cloth, fermenting it for 1 to 2 hours at a temperature of 25 to 28 ° C and a humidity of 70 to 80% And

(8) baking by heating in an oven.

The step (1) is a pretreatment process of raisins for effectively producing raisins. First, immerse the raisins in hot water at 60 to 70 ° C, leave them for 5 to 10 minutes, and drain them. Next, trehalose and rum or wine are added in an amount of 3 to 5 parts by weight based on 100 parts by weight of raisins, respectively, so that the surface of the raisins is evenly coated. By such a process, an effect of increasing the efficiency and flavor of the liquid material can be obtained.

The step (2) is a step of producing a liquid species using raisins. A sterile container is used for the production of the liquid. Normally, the inside of the container is sterilized by using sulfur dioxide gas, but the container can be sterilized by boiling water for a certain period of time. The container is not particularly limited, but a container made of plastic or glass is suitable. Put raisins into sterilized containers. Raisins should be prepared as clean as possible to remove foreign matter. The raisins are put into the container, the sugar is added and the water is poured. It is naturally fermented for 1 ~ 5 days by adjusting the temperature to 25 ~ 28 ℃ and the humidity 80 ~ 85%. As the fermentation progresses, bubbles are generated, and the raisins gradually rise upward. After about 5 days, when the raisins floated upward without bubble formation, the production of the liquid was completed.

In addition, grape juice and apple juice may be added to the liquid to further ferment the liquid to produce a liquid. The added grape juice is preferably added 0.5 times as much as the prepared liquid juice and about 1.5 times as much as the apple juice.

The step (3) is a step of adding a flour, water or the like to the liquid produced from the step (2) to produce a liquid medium. The content of each component is 400 to 600 parts by weight of wheat flour, 50 to 150 parts by weight of sugar, 10 to 30 parts by weight of trehalose, 50 to 100 parts by weight of butter, 20 to 40 parts by weight of milk, 5 to 15 parts by weight, egg yolk 30 to 80 parts by weight and water 150 to 200 parts by weight.

Specifically, wheat flour, sugar, trehalose, and butter are metered into the liquid, and all of the remaining components are added. After addition, mix and mix at low speed until the dough is polished. It is preferable to use fermentation vessels of which the inside is identifiable, and it is preferable to use deep and high ones which do not have a wide floor area. Fermentation is performed until the initial dough is about 3 to 4 times the height, and it is preferable to apply butter to the container before fermentation.

Specific fermentation conditions are carried out for 1 to 5 days at a temperature of 25 to 28 ° C and a humidity of 80 to 85%. The fermented medium is used to make the dough and can be stored at 4 ° C until use.

As a preferred embodiment, the water of step (2) and step (3) preferably contains 5 to 20% by weight of water extract of Omija hot water. The extract of Omija hot water refers to the water which has been put into the hot water of about 5 times of the prepared omiza at a temperature of 50 to 60 ° C for 1 to 2 hours and the clear filtrate can be diluted with water and used in the present invention. By using the extract of Omija hot water, the propagation of the germs can be prevented during fermentation, and the effect of adding flavor peculiar to Omija can be obtained.

In a preferred embodiment, the water of step (2) and step (3) preferably contains 5 to 10% by weight of Hamcho extract. The Hamcho hot water extract refers to water which has been put into the hot water of about 5 times the temperature of the prepared hammer stalk and which has been dried for 1 to 2 hours at a low temperature of 50 to 60 ° C. The clear filtrate can be diluted with water and used in the present invention. By using the Hamcho hot water extract, it is possible to prevent the propagation of germs during fermentation, to obtain an effect of adding soft texture and flavor, and to prolong the preservation period of the prepared bread.

Step (4) is the main fermentation process. This dough is prepared by mixing sugar, salt, butter, yolk, honey, cacao butter, vanillin, lemon fragrance, orange flavor, fresh cream, milk, orange peel and lemon peel in the above medium and fermenting at room temperature for 20 to 30 minutes do.

The step (5) is a step of kneading the dough with the same amount of wheat flour and twice the amount of water. The temperature of the water is preferably about 28 DEG C, and the mixing is preferably carried out until the mixture becomes a lump and the luster becomes brilliant.

The step (6) is a step of molding panettone. Mill the prepared panettone dough with a pie roller and repeat the folding process several times.

The step (7) is a step of fermenting the molded panettone batter. The molded product is put into vinyl, wrapped in cloth, loosely wrapped using a cotton rope, fermented in a fermentation chamber, and stored at 5 ° C in a refrigerator. The fermentation chamber preferably has a temperature of 28 DEG C, a humidity of 75%, and a fermentation time of about 2 hours.

The step (8) is a step of putting the result of the step (7) into an oven and heating to complete the panettone. And usually by heating at a temperature of 220 to 230 ° C for 20 to 30 minutes.

The panetone using the raisin of the present invention can be produced in the same manner as described above. Accordingly, the present invention provides panetone using the raisin produced by the process of the present invention.

The panetone of the present invention is characterized by its excellent flavor including a rich organic acid and excellent preservability that maintains the same texture and taste at the time of production even after about five days from the production.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and are not to be construed as limiting the scope of the present invention by the description of the following examples.

[Example]

Example 1

Put 3750g of raisins in hot water at 70 ° C, leave for 5 minutes and drain. 120 g of trehalose and 100 g of wine were added to the surface of the raisin. 500 g of pretreated raisins, 10 g of sugar, and 1,500 ml of water were added to the sterilized glass container, and then natural fermentation was performed for 5 days by adjusting the temperature to 27 ° C and the humidity to 85%. Mixed flour 5,100 g, sugar 1,000 g, trehalose 255 g, butter 850 g, milk 250 g, honey 100 g, egg yolk 500 g, and water 1750 g, and mix to the bottom until the dough becomes glossy on the dough. Respectively. This was put into a fermentation vessel and fermented at room temperature for 5 days to prepare a medulla. The prepared medium was put into a mixer and the mixture was degassed by turning it for 30 to 40 minutes. 100 g of honey and 5 g of orange fragrance were added and mixed. Then, 750 g of sugar, 5 g of lemon fragrance and 8 g of vanillin were mixed in advance, and the mixture was added slowly and mixed. Next, 1,400 g of egg yolk stored in the refrigerator was added in three divided portions and mixed well. Add 400 g of fresh cream to the mixture twice, mix, add 900 g of butter, 45 g of cacao butter, and 60 g of salt. Finally, 400 g of orange peel and 300 g of lemon peel were added and lightly mixed. At this time, the final temperature did not exceed 27 캜. The dough was fermented at room temperature for 30 minutes, then flour of the same weight and 1/2 of water were mixed and mixed. The resultant was repeatedly pressed and folded with a pie roller, wrapped in a plastic bag and wrapped with a cloth, and the resulting product was fermented in a fermentation chamber at 28 ° C / 70% for 2 hours and stored at 5 ° C. This was put into an oven preheated to 220 DEG C and baked by heating for 30 minutes.

Example 2

In Example 1, bread was prepared in the same manner as in Example 1, except that water containing 10% by weight of hot water extract of Omija was used instead of water used for the production of liquid and medium-sized rice.

Example 3

In Example 1, baking was carried out in the same manner as in Example 1, except that water containing 10 wt% of Hamcho hot-water extract was used instead of water used for the production of liquid and medium-sized rice.

Comparative Example

In the above Example 1, the production process of the liquid and medium-sized products was omitted, and the baking was carried out in the same manner as in Example 1 except that commercial yeast and wheat flour were used in the present fermentation.

Experimental Example

The bread prepared from the above Examples 1 to 3 and Comparative Example was tasted to the evaluation committee composed of 20 men and women, and the sensory evaluation of each item was evaluated. The scores were evaluated according to the 5-point scaling method. The scores were evaluated as 1 point: poor, 2 points: slightly worse, 3 points: normal, 4 points: slightly better, and 5 points good.

Evaluation items Example 1 Example 2 Example 3 Comparative Example flavor 4.2 4.3 4.5 3.0 incense 4.0 4.1 4.3 2.8 Softness 4.5 4.3 4.4 2.9 Texture 4.4 4.4 4.5 2.7 Overall likelihood 4.2 4.2 4.4 2.8

As shown in Table 1, the breads prepared in Examples 1 to 3 of the present invention were significantly superior to breads prepared using commercially available yeast in terms of taste, aroma, softness, texture and overall taste. And it was found.

In addition, the breads of Examples 1 to 3 and Comparative Examples were placed at room temperature to test their preservability over time, and the results are shown in Table 2 below.

Elapsed time Example 1 Example 2 Example 3 Comparative Example 0 days No change No change No change No change 1 day No change No change No change No change 3 days No change No change No change Slightly hardened 7 days Slightly hardened Slightly hardened No change Mold development

As shown in Table 2, the bread prepared in Examples 1 to 3 of the present invention was superior to the bread prepared in Comparative Example using the common yeast, and in particular, In the case of the used Example 3, not only the Comparative Example but also the Example 1 and the Example 2 showed excellent preservability.

Claims (4)

A process for preparing panettone using raisins comprising the steps of:
(1) 3 to 5 parts by weight of trehalose and 3 to 5 parts by weight of rum or wine are added to 100 parts by weight of raisins obtained by soaking in hot water for 5 to 10 minutes to remove moisture, thereby coating raisins;
(2) mixing 1 ~ 5 parts by weight of sugar and 250 ~ 350 parts by weight of water with respect to 100 parts by weight of coated raisins and naturally fermenting the mixture at 25 to 28 ° C for 1 to 5 days to prepare a liquid;
(3) A method for producing a honeycomb structure, comprising: mixing 400 parts by weight of flour, 50-150 parts by weight of sugar, 10-30 parts by weight of trehalose, 50-100 parts by weight of butter, 20-40 parts by weight of milk, 15 to 30 parts by weight of egg yolk, 30 to 80 parts by weight of yolk and 150 to 200 parts by weight of water, and fermenting the mixture at room temperature for 1 to 5 days,
(4) Mixed sugar, salt, butter, egg yolk, honey, cacao butter, vanillin, lemon flavor, orange flavor, fresh cream, milk, orange peel and lemon peel were mixed in the above medium and fermented at room temperature for 20 to 30 minutes Producing a dough;
(5) adding 100 parts by weight of wheat flour and 50 to 55 parts by weight of water to 100 parts by weight of the kneaded batter, and mixing the mixture;
(6) repeating the process of pushing and kneading the mixed dough by a pie roller;
(7) putting into a plastic, wrapping it in a cloth and then prophotographing it with a cotton cloth and fermenting it for 1-2 hours at a temperature of 25 to 28 ° C and a humidity of 70 to 80%; And
(8) baking by heating in an oven. The method according to claim 1, wherein the water of step (2) and step (3) contains 5 to 20% by weight of water extract of Omija hot water. The method according to claim 1, wherein the water of step (2) and step (3) contains 5 to 10% by weight of a green tea hot water extract. A pannetone using raisins produced by the method according to any one of claims 1 to 3.