KR101769863B1 - Manufacturing method for natural fermented bread using cynanchum wilfordii - Google Patents

Abstract

The present invention relates to naturally fermented bread using wilfordii roots and a manufacturing method of the same, and more specifically, to fermented bread prepared by making a natural fermentation starter using wilfordii root powder and performing a natural fermentation method, and to a manufacturing method of the bread. The fermented bread using the wilfordii root natural fermentation starter according to the present invention does not use an artificial fermentation source and uses wilfordii roots to produce a natural fermentation starter and uses the same to produce bread, thereby providing bread having a great flavor by being rich in organic acid. Therefore, the bread of the present invention is a very useful invention in the bakery industry.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a natural fermented bread,

The present invention relates to a natural fermented bread prepared by using white beech and a method for producing the same, and more particularly, to a fermented bread prepared by using a natural fermentation method using natural white fermented soybean flour, And a manufacturing method thereof.

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 keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a natural fermentation product using a bagasse powder and using it as a fermentation starter, Fermented bread and a method for producing the same.

(1) 1 to 5 parts by weight of sugar and 250 to 350 parts by weight of water are mixed with 100 parts by weight of bagasse powder and subjected to natural fermentation at 25 to 28 ° C for 1 to 5 days Thereby producing a liquid; (2) A method for producing a honeycomb structure comprising the steps of: (1) mixing 400 parts by weight of 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, 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, (3) Mix the above-mentioned white seaweed powder, sugar, salt, butter, yolk, honey, cacao butter, vanillin, lemon fragrance, orange flavor, fresh cream, milk, orange peel and lemon peel at room temperature for 20 to 30 minutes ≪ / RTI > to produce a dough which has been fermented for a while; And (4) heating the kneaded batter to an oven. The present invention also provides a method for producing a natural fermented bread using bagasse.

The water of step (1) and step (2) preferably contains 5 to 20% by weight of the extract of Omija hot-water.

The water of step (1) and step (2) preferably contains 5 to 10% by weight of Hamcho extract.

Also, the present invention provides a natural fermented bread using bagasse produced by the above method.

According to the present invention, a fermented bread using the white seaweed natural fermentation species can produce a highly flavorful bread containing a rich organic acid by preparing a natural fermentation seed using a bagasse without using an artificial fermentation source, 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 been studying a method of manufacturing a bread having excellent flavor by using a natural fermentation seed using a natural material. When a natural fermented seed is produced by using a bagasse powder and then used for baking, the flavor of the bread And the present invention has been completed.

Accordingly, the present invention provides a method for producing a natural fermented bread using bagasse comprising the steps of:

(1) Mixing 1 to 5 parts by weight of sugar and 250 to 350 parts by weight of water with respect to 100 parts by weight of bagasse powder, and fermenting the mixture at 25 to 28 ° C for 1 to 5 days to prepare a liquid;

(2) A method for producing a honeycomb structure comprising the steps of: (1) mixing 400 parts by weight of 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, 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,

(3) Mix the above-mentioned white seaweed powder, sugar, salt, butter, yolk, honey, cacao butter, vanillin, lemon fragrance, orange flavor, fresh cream, milk, orange peel and lemon peel at room temperature for 20 to 30 minutes ≪ / RTI > to produce a dough which has been fermented for a while; And

(4) heating the kneaded dough into an oven.

The step (1) is a process for producing a liquid material using a bagasse powder. 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. The bagasse powder is put into the sterilized container. The bagasse powder is dried and powdered after simple removal of foreign matter. After the addition of sugar, the water is poured into the container and the mixture is adjusted to a temperature of 25 to 28 ° C and a humidity of 80 to 85%, followed by natural fermentation for 1 to 5 days. As the fermentation progresses, bubbles are generated. After about 5 days have elapsed, bubbles are no longer produced, and the production of the liquid type is completed.

In addition, raisins, grape juices, and apple juice may be further added to the liquids to further ferment the liquids to produce liquids. The added raisin is preferably added in an amount of 30 to 50 parts by weight based on 100 parts by weight of the bagasse powder. It is preferable to add about 0.5 times as much as the produced liquid and about 1.5 times as much as the apple juice.

A fermentation strain may be further inoculated in the process of producing the liquid. For example, the Saccharomyces cerevisiae strain can be seeded and fermented by adding the culture solution. The method of obtaining the strain and the seed culture method are obvious to those skilled in the art.

The step (2) is a step of adding a flour, water or the like to the liquid produced from the step (1) 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.

In a preferred embodiment, the water of step (1) and step (2) 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 (1) and step (2) preferably contains 5 to 10% by weight of Hamcho hot water 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.

The step (3) is the main fermentation process. This dough is prepared by mixing a mixture of white sachet powder, sugar, salt, butter, yolk, honey, cacao butter, vanillin, lemon fragrance, orange flavor, fresh cream, milk, orange peel and lemon peel in the above- Lt; / RTI >

In the step (4), the dough is molded into a suitable shape, and the dough is heated in an oven to complete the bread. And usually by heating at a temperature of 220 to 230 ° C for 20 to 30 minutes.

The natural fermented bread according to the present invention can be produced in the same manner as described above. Accordingly, the present invention provides a natural fermented bread using bagasse produced by the method of the present invention.

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

The sterilized glass container was subjected to natural fermentation for 5 days by adding 500 g of bagasse powder, 10 g of sugar, and 1,500 ml of water, which had been freed from impurities, to a temperature of 27 ° C and a humidity of 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, 8 g of vanillin and 20 g of white powdery mildew were mixed in advance 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, and then divided into the form of a bread, put into an oven preheated at 220 ° C, and baked 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.

Example  4

In Example 1, baking was carried out in the same manner as in Example 1, except that 40 g of raisins were further added for the production of liquids.

Example  5

In Example 4, baking was carried out in the same manner as in Example 4, 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.

Example  6

In Example 4, bread was prepared in the same manner as in Example 4, except that water containing 10% by weight 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 6 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 Example 4 Example 5 Example 6 Comparative Example flavor 4.2 4.3 4.5 4.5 4.5 4.7 3.0 incense 4.0 4.1 4.3 4.2 4.5 4.5 2.8 Softness 4.5 4.3 4.4 4.6 4.5 4.5 2.9 Texture 4.4 4.4 4.5 4.5 4.5 4.6 2.7 Overall likelihood 4.2 4.2 4.4 4.4 4.6 4.6 2.8

As shown in Table 1, the breads prepared in Examples 1 to 6 of the present invention were significantly superior to breads prepared using commercially available yeast in terms of taste, fragrance, softness, texture and overall taste. And it was found.

In addition, the breads of Examples 1 to 6 and Comparative Examples were placed at room temperature and their preservability was tested over time. The results are shown in Table 2 below.

lapse
term Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 0 days change
none change
none change
none change
none change
none change
none change
none 1 day change
none change
none change
none change
none change
none change
none change
none 3 days change
none change
none change
none change
none change
none change
none slightly
Hardened 7 days slightly
Hardened slightly
Hardened change
none slightly
Hardened slightly
Hardened change
none Mold development

As shown in Table 2, the bread prepared in Examples 1 to 6 of the present invention was superior to the bread prepared in Comparative Example using the common yeast, In the case of the used examples 3 and 6, not only the comparative examples but also the examples 1, 2, 4 and 5 showed better preservation.

Claims (4)

(1) 1 to 5 parts by weight of sugar and 250 to 350 parts by weight of water are mixed with 100 parts by weight of bagasse powder and fermented at 25 to 28 ° C for 3 to 5 days to prepare a primary liquid;
(2) at least one of raisins of 30 to 50 parts by weight based on 100 parts by weight of bagasse powder, grape juice of 0.5 times the volume of the primary liquid, and apple juice of 1.5 times the volume of the primary liquid, Preparing a second liquid species by fermentation after addition to the first liquid species prepared in step (a);
(3) A method for producing a fermented milk according to (1), wherein 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, 5 to 15 parts by weight of honey, 30 to 80 parts by weight of egg yolk, and 150 to 200 parts by weight of water are mixed and fermented at room temperature for 3 to 5 days to prepare a medulla;
(4) Mix the above-mentioned white seaweed powder, sugar, salt, butter, yolk, honey, cacao butter, vanillin, lemon fragrance, orange flavor, fresh cream, milk, orange peel and lemon peel in the above- ≪ / RTI > to produce a dough which has been fermented for a while; And
(5) heating the kneaded dough into an oven,
Wherein the water of the step (1) and the step (3) contains 5 to 10% by weight of Hamcho hot water extract. delete delete delete