KR101928726B1 - A method of manufacturing a bread with a natural fermentation liquid - Google Patents

Abstract

The present invention relates to a method for fermenting a fermented broth by mixing fermented rape with dried persimmon and jujube in a raisin mixed with persimmon juice and jujube, Thereby producing a natural fermented liquid product.
To achieve this, the present invention provides a method for producing a natural fermented liquid product comprising mixing a mixture of 300 parts by weight of dried persimmon, 300 parts by weight of raisins, 150 parts by weight of jujube, 60 parts by weight of honey and 2700 parts by weight of water, The fermentation process in which the mixed mixture is sealed in a container and then aged at a temperature of 20 ° C for 60 hours to make a fermented species; stirring the fermentation process by opening and stirring the container containing the fermented mixture after 30 hours; And filtering the natural fermented liquid produced through the stirring step in a container to refrigerate.

Description

Technical Field [0001] The present invention relates to a method of producing an orange bread with a natural fermentation liquid,

The present invention relates to a method for producing an orange bread as a natural fermentation liquid, and more particularly, to a method for preparing an orange bread using a natural fermentation liquid produced by aging a dried persimmon, a raisin and a jujube.

Generally, bread is made by mixing necessary ingredients to make dough, fermenting it with yeast, and baking it. The quality of bread depends on the flavor, volume, taste, and texture of the bread as well as the inherent flavor of the bread. After baking in the oven, the bread is subject to physicochemical changes in the shell and inside of the bread, With the sensual change that loses the product, it loses its product value.

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

For example, sodium-2-lactylate, polysorbate 60, monoglyceride and diglyceride surfactants can be directly or indirectly controlled by oxidation process to increase resistance and physical properties to increase volume, texture, It is reported that the deterioration of bread quality such as gluten fortification is improved. In other words, when a substance obtained by chemical synthesis is added as an additive, in response to all the manufacturing processes of the bread, from the mixing of the material to the final product, the moistness of the finished product, crunchy skin, good skin color, It has important functions such as suppression of aging of products and prolongation of life.

However, food additives made of chemical substances can cause serious problems with the internationally established usage standards and safety when exceeding the allowable daily intake.

In recent years, as the so-called well-being culture has been spreading in pursuit of the quality of life while maintaining a healthy lifestyle with the improvement of living standards, consumer preference for products that are health-oriented and nature-friendly rather than products containing chemicals harmful to human body In consideration of this, in order to avoid the use of chemical substances in baking, various methods such as a baking improver derived from natural materials and a method of putting rice into baking through bio-processing such as fermentation Research.

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

On the other hand, as a representative prior art related to a method for producing bread using such a fermented broth, there is listed Korean Patent Registration No. 10-1523574 (name: whole wheat bread using fermented broth and its production method) have.

The prior art includes a step of preparing a liquid using raisins, a step of preparing a levain using the liquid produced in the step, a step of kneading and milling the whole wheat flour and preparing a water roux starter , The step of kneading the middle rice with the whole wheat flour, the step of the above step, the step of the tin in the above step, and the step of mixing the middle rice in the above step to produce whole wheat bread.

However, in the prior art, when fermented liquids are manufactured using only raisins, there is a limit in radiating fragrance that is required to stimulate the purchase intention of consumers other than the fragrance of raisins on the final bread.

That is, the texture of the bread is also important for consumers, but before the bread is selected, the fragrance of the bread itself is most important to be attracted to the fragrance emitted from the bread. In addition to the chemical additives, It is necessary to add a material that can emit a fragrance that is strong and fragile enough to appeal to consumers.

Document 1: Korean Patent Registration No. 10-1523574

Accordingly, it is an object of the present invention to provide a fermentation broth by mixing fermented raisins with dried persimmon and jujube in a state of being mixed with raisins, so that the fragrance emitted from dried persimmons and jujube is added to the fermentation broth to increase the final bread flavor And to provide a method of manufacturing an orange bread using a natural fermented liquid which is long-lasting.

In order to accomplish the above object, the present invention provides a method for producing a natural fermented liquid product comprising mixing a mixture of 300 parts by weight of dried persimmon, 300 parts by weight of raisins, 150 parts by weight of jujube, 60 parts by weight of honey and 2700 parts by weight of water, The fermentation process in which the mixed mixture is sealed in a container by mixing in a mixing process and then aged at a temperature of 20 ° C for 60 hours to make a fermented species, the container containing the fermented mixture after the fermentation process is opened for 30 hours And a step of filtering the natural fermented liquid product prepared through the stirring step and filtering the mixed liquid into a refrigerator.

900 parts by weight of the natural fermentation broth and 3000 parts by weight of wheat flour, 900 parts by weight of water, 30 parts by weight of salt and 240 parts by weight of butter were placed in a mixer bowl and mixed at low speed for 2 minutes, at high speed for 5 minutes and at medium speed for 3 minutes And then aged at a temperature of 3 to 7 ° C for 12 hours at a low temperature to produce a reverb starter.

The present invention relates to a process for preparing a natural fermented liquid product by fermenting dried persimmon and jujube in a raisin mixed with persimmon and dried persimmon juice, Can be added to the bread, which stimulates consumers' purchasing intention through fragrance and efficacy, and has the effect of making a bread having a high commodity value that can maintain freshness for a long time.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a process for producing a natural fermentation broth according to the present invention. Fig.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following detailed description, exemplary embodiments of the present invention will be described in order to accomplish the above-mentioned technical problems. And other embodiments which may be presented by the present invention are replaced by descriptions in the constitution of the present invention.

In the present invention, when preparing a natural fermented liquid product, the dried persimmon and jujube are mixed with raisins and aged in a state of mixing them, so that the fragrance emitted from dried persimmons and jujube is added to the natural fermentation liquid to enhance the flavor of the bread The present invention provides a method for manufacturing a fermented liquid natural fermented product that allows the flavor to be maintained for a long period of time.

Dried persimmons are peeled off the persimmon and then dried in the cold weather to allow for the passage of warm sunlight. Dried persimmons, which have been evaluated as one of the excellent processed foods, have a moisture content of 25 ~ 30% It is said that it is effective not only to relieve hangover, but also to prevent various adult diseases of the circulatory system, and has become a health food. Especially, dried persimmons have a difference of 3 times to 10 times higher than those of persimmon. Especially, potassium and vitamin A are effective to maintain health of eyes, antitumor activity, sulfation, mucosal component, It is known that it has an excellent effect on skin maintenance.

And the jujube (Ziziphus jujube Miller) is the fruit of the deciduous broad-leaved tree belonging to the Rhamnace, which is called Zizyphusjujuba Miller in Chinese and Zizyphus mauritiana LAM in India. It is originated from southern Europe, southern Asia and eastern China, . Domestic demodulation, Boeun, and Sanjo jujube are distributed in Korea. Jujube leaves are elliptical, smooth, and three veins are distinct. They are elliptical fruit, thin in shell, green in color, and reddish brown in color. Jujube is often added to give sweetness like liquorice in one room, and it has the medicinal effect to improve the symptoms of stomach cramps, insomnia, dyspepsia, colonic hemorrhage, encephalopathy and hypersensitivity. In the private sector, it is known that when dried ripe jujube is eaten for a month, it causes fever, eliminates constipation, and stops coughing.

As mentioned above, the dried persimmon and jujube having a lot of effects that have a good effect on the human body are very fragrant and sparkle themselves. In addition to the above-mentioned effects, the present invention also includes dried persimmons and jujube It is mixed with raisins and then aged at a certain temperature for a certain period of time to produce a natural fermented liquid so that the flavor of the bread is increased and the fragrance can be continuously emitted for a long time.

The term " liquid ", which is used in the present invention, refers to a liquid fermentation species serving as a fermentation broth and serving as a medicament of the medicinal method. And the baking method using the liquid is called liquid method or continuous baking method.

Hereinafter, a method for producing a natural fermentation liquid to be implemented in the present invention will be described in detail.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process for producing a natural fermentation liquid according to the present invention. FIG.

As shown in FIG. 1, the process for producing the natural fermentation liquid of the present invention comprises a mixing process, an aging process, a stirring process, and a refrigeration storage process.

The mixing process is a process of preparing dried persimmons, raisins and jujubes, which are materials of natural fermentation liquids, and then preparing them by mixing the dried persimmons, raisins, jujube and honey and water.

The optimal mixing ratios shown in the examples of the present invention are 300 parts by weight of dried persimmon, 300 parts by weight of raisins, 150 parts by weight of jujube, 60 parts by weight of honey and 2700 parts by weight of water.

The dried persimmons are provided for the purpose of enhancing the flavor of natural fermenting liquids during the fermentation process and adding the potency of the persimmon to the natural fermentation liquids. The efficacy of the perspex is as described above. By adding the dried persimmon, the fragrant fragrance can be dispersed for a longer period of time than when the natural fermentation liquid is made from only raisins.

The raisins are fruits for making fermentation broth. When the raisins are aged, a fermentation paper such as yeast or lactobacillus is formed on the surface of the raisins to produce a natural fermentation broth.

The jujube is provided for the purpose of flavoring the natural fermentation liquid in the fermentation process with the dried persimmons and adding the efficacy of the persimmons to the natural fermentation liquid.

Particularly, the present invention is based on the fact that, when preparing a natural fermented liquid product, it is necessary to mix the dried persimmon, raisins and jujube in order to make a bread that emits a good fragrance so that consumers can get a response. .

When mixing dried persimmon raisins and jujubes of the present invention, it is preferable to mix them at a mixing ratio of 1: 1: 0.5 in order to prevent the moisture content of the natural fermentation broth from dropping excessively due to the water absorption rate of the jujube to be.

In the aging process, the mixed materials such as dried persimmon, raisins, jujube, honey, and water are mixed in the mixing process of the previous process, and the container is sealed. The mixture is aged at a temperature of 20 ° C for 60 hours, . Under the above aging conditions, small bubbles appear on the surface of the material, which means that the best fermentation has been achieved.

If the fermentation temperature is 20 ° C or higher, the flavor of the fermented liquid is too strong. If the fermentation temperature is lower than 20 ° C, the fermentation time becomes too long and the productivity of the fermented liquid decreases.

The agitation process is a process in which the material fermented through the aging process is aged again for 30 hours, then the container lid is opened and the material is evenly stirred.

In the refrigeration process, after stirring, the product contained in the container is filtered using a sieve, and then the product is stored in a storage container and refrigerated.

The natural fermented liquid product thus prepared is prepared using raisins, raisins and jujubes through the above-described processes. Compared with the conventional liquid liquid produced only with raisins, the dried persimmon juice and jujube have an effect, When the juicy fragrance of the jujube is added to the liquid to make the bread, it is possible to create an incense that can enhance the appetite of consumers.

Hereinafter, a method for manufacturing an orange bread using a natural fermented liquid produced through the above-described process will be described with reference to one embodiment.

First, make a Lebanese Starter that is the basal plate killer for making the pan.

The Rebang starter is prepared by mixing fermented flour with fermented flour, water, salt and butter, and then aging it.

Specifically, 900 parts by weight of a natural fermentation broth made by the above-described production method was put into 3000 parts by weight of a flour of high-strength flour. Then, 900 parts by weight of water, 30 parts by weight of salt and 240 parts by weight of butter were put into a mixer bowl, Mix for 2 minutes at low speed from temperature, mix again for 5 minutes at high speed, and finally mix for 3 minutes at medium speed. At this time, 90% of the gluten is formed in the mixing process.

Next, the mixed material undergoes a fermentation process, which is followed by low temperature aging in a refrigerator at 3 to 7 ° C for 12 hours to produce a rebainder starter.

In the meantime, a method for preparing ananbulin using the Rebang starter prepared in the above-mentioned process is as follows: 150 parts by weight of Rebun Starter, 800 parts by weight of the flour mill, 200 parts by weight of gravitational flour, 15 parts by weight of salt, 10 parts by weight of sugar, 250 parts by weight of eggs, 20 parts by weight of skimmed milk, 200 parts by weight of milk and 220 parts by weight of water were put in a mixer bowl and mixed at 27 DEG C for 2 minutes at low speed.

Next, 150 parts by weight of butter was further mixed into the mixture, and the resulting mixture was mixed at a low temperature of 27 DEG C for 1 minute, then at high speed for 7 minutes, and finally at medium speed for 5 minutes. At this time, 95% of gluten is formed in the mixing process.

Next, the batter is fermented at room temperature of 25 to 27 ° C for 90 minutes.

Next, the kneaded product after the fermentation is divided into 50 g portions, and the mixture is aged at a low temperature of 3 to 5 ° C for 12 hours in a refrigerator. Then, the mixture is allowed to stand at room temperature of 25 to 27 ° C for 30 minutes.

Next, 70 parts by weight of the bean jam and 7 parts by weight of walnuts were mixed with 100 parts by weight of the kneaded product after being ripened in a state of being divided into 50 g portions, and after keeping the shape, black sesame seeds were sprinkled thereon, After the fermentation was continued for 60 minutes while maintaining the temperature and the humidity of 90%, it was taken out and baked in an oven at a temperature of 190 ° C for 12 minutes to prepare a loin.

The thus prepared ananpastes emit the fragrant fragrance of dried persimmon and jujube contained in the fermented fermented milks, which prompts consumers to purchase them.

Claims (2)

A method for producing an orange bread using a natural fermentation liquid,
300 parts by weight of dried persimmon, 300 parts by weight of raisins, 150 parts by weight of jujube, 60 parts by weight of honey and 2700 parts by weight of water.
A fermentation process in which a mixture of dried persimmon, raisins, jujube, honey and water mixed in the mixing process is sealed in a container and then aged at a temperature of 20 ° C for 60 hours to produce a fermented species;
A stirring step of opening and stirring the container containing the fermented fermented product after 30 hours;
Preparing a natural fermented liquid product by filtering the natural fermented liquid product produced through the stirring process in a container and refrigeration;
3000 parts by weight of wheat flour, 900 parts by weight of water, 30 parts by weight of salt and 240 parts by weight of butter were added to 900 parts by weight of the above-prepared natural fermentation broth, and the mixture was stirred at low speed for 2 minutes, at high speed for 5 minutes, Mixing and aging the mixture at a temperature of 3 to 7 占 폚 for 12 hours to produce a reverb starter;
200 parts by weight of wheat flour, 15 parts by weight of salt, 10 parts by weight of sugar, 20 parts by weight of yeast, 250 parts by weight of eggs, 20 parts by weight of skimmed milk powder, 200 parts by weight of milk And 220 parts by weight of water were put into a mixer bowl and mixed at 27 DEG C for 2 minutes at a low speed;
Mixing 150 parts by weight of butter into the mixed mixture, mixing the mixture at a low temperature of 27 DEG C for 1 minute, mixing again at high speed for 7 minutes, and finally mixing at medium speed for 5 minutes and kneading;
Fermenting the kneaded product at room temperature of 25 to 27 DEG C for 90 minutes;
The fermented dough is divided into 50g portions, aged in a refrigerator at a low temperature of 3 to 5 ° C for 12 hours, then aged at a temperature of 25 to 27 ° C for 30 minutes in a resting state.
70 parts by weight of acorns and 7 parts by weight of walnuts were mixed with 100 parts by weight of the dough after the aging process, and then black sesame was sprinkled on the mixture. Then, a temperature of 38 캜 and a humidity of 90% And then fermenting the fermented milk for 60 minutes, and taking out the fermented milk and baking it in an oven at a temperature of 190 ° C for 12 minutes to prepare a loin.


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