KR101969809B1 - Manufacturing method for natural fermented bread and natural fermented bread manufactured by the same - Google Patents

Abstract

The present invention relates to a method of producing a natural fermented bread and a natural fermented bread produced thereby. In particular, the method comprises the steps of: preparing a fermented rice germ product by using rice germs, barley sprouts, a wild grass extract, and ferment bacteria; preforming and preparing a stevia extract; preparing ingredients including the fermented rice germ product, the stevia extract, strong flour for a sponge dough method, salt, powdered milk, yogurt powder, live yeast, water, egg yolk, and butter, and then measuring and mixing the ingredients in a predetermined weight ratio, thereby forming a sponge dough; agitating and mixing the ingredients forming the sponge dough; aging the agitated sponge dough; mixing the aged sponge dough with strong flour for a second dough, salt, live yeast, whole eggs, sugar, and butter in a predetermined weight ratio, thereby forming a second dough; agitating the second dough so as to have the second dough evenly mixed; fermenting the agitated second dough; cutting the fermented second dough to predetermined weight units and then aging the divided second dough; removing gases from the aged second dough; fermenting the second dough from which the gases have been removed; heating the fermented second dough, thereby producing a fermented bread; and applying a yogurt cream to the fermented bread to produce a natural fermented bread. Accordingly, by making use of fermented rice germ products and fermented barley sprout products produced from a rice milling process, the present invention can produce a natural fermented bread that is easily digestible while retaining the nutrients of rice germs, and due to soft texture, can provide excellent mouthfeel and flavor.

Description

Technical Field [0001] The present invention relates to a method for producing a natural fermented bread, and a natural fermented bread prepared by the method. BACKGROUND OF THE INVENTION 1. Field of the Invention [0002]

The present invention relates to a method for producing a natural fermented bread and a natural fermented bread produced thereby. More particularly, the present invention relates to a method for producing a fermented bread using rice flour fermented product and sprouted barley fermented product, The present invention relates to a method for producing a natural fermented bread having excellent digestive power and having a smooth texture and having an excellent texture and flavor while retaining the nutritional composition of the rice gruel, and a natural fermented bread produced thereby.

Traditionally, the dietary life of Koreans with rice stocks has been increasing due to the economic growth and the improvement of the standard of living.

Particularly, as consumption of bread increases and consumers' preference for bread is increasing, interest in bread and health has been changed to be health-oriented and nature-friendly as the interest of health and well-being food is increased due to rapid increase of aged population . As a result, consumers' interest in commercialization of functional bread products considering the interest of consumers and natural fermented bread using various natural materials has been expanded, and various studies for improving quality and commercialization of natural fermented bread have been going on.

In general, bread is a stock of western people, with bread, sugar, oil, baking powder or yeast, kneaded with bread, baked or steamed. Flour is often used as a material, but flour such as barley, rye, corn, buckwheat, and rice is also used.

These breads can be broadly categorized into fermented bread (yeast bread), which is slowly fermented in the yeast, and quickbread, which is rapidly bloomed by baking powder. Among them, the fermented bread contains sugar, shortening, butter, It is made by infusing skim milk powder, yeast, salt, etc., and kneading it to make it inflated. Calcium carbonate is added to adjust the acidity, and vitamin B1 and lysine are added to enhance nutrition. The thus-fermented bread is divided into a certain size using a dividing machine, stretched out, drawn out of gas, shaped, expanded in a furnace, and baked.

Looking at the nutritional aspects of these breads, wheat flour is a raw material, so it is valuable as a calorie food, and protein is much more than rice. However, wheat flour lacks the essential amino acid, lysine. In order to use bread as a stock, it is necessary to consume vegetables and meat in consideration of the balance of intake and nutrition.

In recent years, the proportion of bread in diet has increased, the economy has improved and consumers' preferences have been improved, and many changes have been made in their diet. With the establishment of a well-being culture, interest in health has increased, Research on various health-oriented breads that can consider health as well is being conducted.

Accordingly, various additives are used to add various functional factors to the bread. However, this may hinder the palatability of the food and may cause the selection of the bread containing the various additives.

Therefore, considering the interests and preferences of consumers in recent years, not only is it beneficial to health promotion, but also the shelf life is sufficiently exhibited, it is in desperate situation to develop a bread which is excellent in digestive power, has a soft texture and satisfies consumers' preference.

Domestic registered patent No. 10-1531137 (registered on June 17, 2015) Domestic registered patent No. 10-1769863 (registered on August 14, 2017) Domestic registered patent No. 10-1521231 (registered May 12, 2015)

The present invention relates to a method for producing fermented bread by using the fermented rice flour and the bud fermented product produced in the process of rice paddy to produce a fermented bread which is excellent in digestive power, And a natural fermented bread produced by the method.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

A method for producing a natural fermented bread according to the present invention is characterized in that a rice fermented product is prepared by using a rice gruel, sprouts barley, an artichoke extract and a fermenting bacterial strain and a stevia extract is prepared and prepared, and the rice gruel fermented product, stevia extract, , Salt, powdered milk, yoghurt powder, raw yeast, water, egg yolk and butter are prepared and weighed and mixed at a constant weight ratio to prepare a medicated dough, the materials constituting the medicated dough are stirred and mixed , Agitating the agglomerated agglomerated dough and agitating the agglomerated agglomerated dough, mixing the intact dough, the salt, the raw yeast, the egg, the sugar and the butter in a predetermined weight ratio to prepare a homogeneous paste, Stirring the mixture so that the water is uniformly mixed, fermenting the stirred pasty dough, adding the fermented dough to a predetermined weight unit After the slicing, the sliced dough is aged, the gas contained in the aged dough is removed, the dough is removed and the fermented dough is heated A fermented bread is prepared, and yogurt cream is applied to the fermented bread to prepare a natural fermented bread.

Wherein the rice germ, the sprouts barley and the extract of the Fusarium oxysporum are 30 to 50 parts by weight of rice ginseng, 5 to 10 parts by weight of sprouts of barley, and 5 to 10 parts by weight of sprout barley, respectively, in the step of producing the rice germ fermented product by using the rice germ, And 10 to 30 parts by weight of an extract of the genus Yamatake, and then mixing the fermenting bacteria and storing the mixture at a temperature of 40 to 50 DEG C for 4 to 6 days. The mixture is then washed with vinegar, mixed with 2500 to 3500 parts by weight of water based on 100 parts by weight of the above-mentioned woods, cedar and acacia tree, and then immersed for 20 to 30 hours to prepare water. Trees and acacia trees are mixed in a weight ratio of 1: 1: 1, and after mixing the immersed Hwigae, And 20 to 40 parts by weight of mountain hairs made of pale yellow, hyssop, and evening squash are mixed with 100 parts by weight of water, and the mixture is heated at a temperature of 120 to 140 캜 inside the extraction vessel pressure of 2.0 to 3.0kgf / cm ² in the range, it is heated for 5-10 h to prepare a sanyacho extract, wherein the zymogen is Lactobacillus know also the filler's (Lactobacillus acidophilus), Lactobacillus Planta column ( Lactobacillus plantarum , Lactobacillus casei , Streptococcus thermophilus , Bifidobacterium longum , and Bifidobacterium breve . In the present invention, More than one can be used.

The steps of preparing the materials of the above rice meal, the stevia extract, the heavy material for kneading dough, the salt, the milk powder, the yogurt powder, the raw yeast, the water, the egg yolk and the butter are metered and mixed at a constant weight ratio, , 20 to 40 parts by weight of a rice grain fermented product, 5 to 15 parts by weight of a stevia extract, 1000 to 1500 parts by weight of a heavy-duty kneaded batter, 5 to 10 parts by weight of salt, 50 to 70 parts by weight of a milk powder, 100 to 200 parts by weight of water, 200 to 300 parts by weight of egg yolk, and 300 to 400 parts by weight of butter, wherein the ingredients constituting the medium kneaded product In the step of mixing by stirring, the stirring of the intermediate dough is carried out by stirring at a temperature of 30 to 40 DEG C at a speed of 65 to 75 rpm for 1 to 10 minutes, In the step of preparing the present kind dough by mixing the pre-dough type dough with the dough, the salt, the raw yeast, the egg yolk, the sugar and the butter in a predetermined weight ratio, 300 to 400 parts by weight of the pre- 10 to 20 parts by weight of raw yeast, 20 to 40 parts by weight of raw yeast, 50 to 150 parts by weight of whole egg, 400 to 500 parts by weight of sugar and 300 to 400 parts by weight of butter, In the step of preparing the fermented bread, the yoghurt cream is prepared by preparing a white rice cake, removing the impurities adhering to the white rice cake, immersing the white rice cake in which the impurities have been removed in purified water, Wherein the water is immersed in the purified water at a temperature of 20 ° C for 11 to 13 hours, and the water immersed in the purified water is heated to a boiling water, wherein the boiling water is heated in a ratio of 1: 9 to 2: 8 And the mixture is heated at a temperature of 90 to 100 DEG C for 20 to 40 minutes. The mixture of the hot water and the purified water is ground to prepare a mixed stock solution, The mixture of heated water and purified white water is put into a pulverizer to pulverize the pulp to a particle size of 50 to 500 mu m. After the pulverized pulp mixture is transferred to an extraction tank, Wherein the extraction of the mixed solution from which the white rice bran is ground is carried out at a temperature of 85 to 95 캜 for 20 to 40 minutes and separates the white rice bran ground rice bran ground from the mixed stock solution and the stock solution from which the oil component is extracted, Is sterilized by using a sterilizer and deodorizer, and sterilized and deodorized by using a sterilizing deodorizer at a pressure of 400 to 500 bar and a temperature of 80 to 90 ° C And sterilization and deodorization are carried out at a temperature of 45 to 50 DEG C, the sterilized and deodorized stock solution is transferred to a fermentation tank, and sterilized and deodorized stock solution 100 0.1 to 0.2 parts by weight of the salt of the sunny sea salt and 2 to 4 parts by weight of the blueberry puree are added to the mixture at 80 to 90 DEG C and then sterilized for 10 to 15 minutes and then cooled to 50 to 55 DEG C And 5 to 8 parts by weight of fructooligosaccharide per 100 parts by weight of the sterilized and dehydrated stock solution. Then, 100 parts by weight of the stock solution containing the salt of sunflower, blueberry puree and fructo-oligosaccharide added at 40 to 42 DEG C And the fermentation is performed for 200 to 300 minutes. The fermentation stock solution is stirred and cooled to 5 to 7 ° C And, by injecting 5 to 7 parts by weight of strawberry puree 5 to 10 parts by weight with respect to the cooling jeongbaekdang fermentation stock solution of 100 parts by weight it can be prepared.

In addition, the present invention includes a natural fermented bread produced by the above-described production method.

The details of other embodiments are included in the detailed description.

The method for producing a natural fermented bread according to the present invention is characterized in that a fermented bread is produced by using a rice grain fermented product and a bud fermented product produced in the process of rice paddy, A natural fermented bread having texture and excellent texture and flavor can be produced.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method for producing a natural fermented bread according to the present invention will be described in detail.

The natural fermented bread according to the present invention is produced by using rice gruel. The rice gruel has 4.44% of moisture, 19.31% of crude protein, 21.98% of crude fat, 40.79% of carbohydrate, 5.84% of crude fiber, 7.64% of inquiry, 51.90 mg of vitamin E 8.19mg of vitamin B1, 0.28mg of vitamin B2, 1.00mg of vitamin B6, 2.48mg of pantothenic acid, 12.00mg of niacin, 26.50mg of folic acid, and the like.

Among these substances, octacosanol can improve endurance, decrease body fat and increase muscle mass. Alpha tocopherol has been shown to improve antioxidant function, prevent cell senescence, improve immune function, improve cardiovascular disease, reduce cancer / cataract risk It is effective.

In addition, Gamma oryzinol promotes brain cell metabolism, promotes energy metabolism, and prevents obesity. Gaba is a typical long-lived food, improving learning and memory skills, reducing stress Prevent adult diseases. Dietary fiber maintains intestinal bacterial balance, dilutes heavy metals / abscesses, prevents constipation, and reduces the risk of colorectal cancer. Linoleic acid has the effect of improving atopic dermatitis, promoting growth, and inhibiting cancer cells.

In addition, vitamin B1 helps protect against angina, anti neuritis, improves learning, vitamin B2 promotes growth, maintains skin / hair health, and provides neurotransmitters related to brain rotation Vitamin B6 can prevent aging, promote protein and nucleic acid metabolism, and prevent neurological diseases.

In addition, the natural fermented bread according to the present invention is produced by using the bud of barley. When the barley bud is 20 cm in length, the nutrient is the largest. The bud of the barley promotes the growth of new cells to treat skin diseases and ulcers However, it is not clear what kind of action is still caused. Macrophages contain abundant nutrients such as natural antioxidants, beta-carotene, bio-enzymes, calcium, iron, and chlorophyll. Among them, living chlorophyll regenerates DNA cells and helps in reducing blood sugar, improving skin health and treating arthritis. .

It also helps prevent blood clots, help with asthma, prevent cancer, prevent cancer, prevent diabetes, and lower LDL cholesterol, the bad cholesterol. Barley is increasing in interest as a superfood, and acts as a detox due to the presence of chlorophyll, SOD enzymes, antioxidant activity, and dietary fiber.

In other words, shoot barley is very high in mineral content such as calcium and potassium. It is rich in functional ingredients such as improving diabetes, policosanol, which is effective in decreasing cholesterol, and saponin, which is good for improving liver function and blood sugar.

The natural fermented bread according to the present invention can be produced by the following production method.

First, the rice husk fermented product can be prepared by using the rice gruel, the sprout barley, the extract of Sanjiao, and the fermenting bacteria, wherein the rice gruel, the sprouts barley and the extract of the fuchsia are 30 to 50 parts by weight of rice husk, 5 to 10 parts by weight And 10 to 30 parts by weight of the extract of the family Hayashi, and then mixing the fermenting bacteria and storing the mixture at a temperature of 40 to 50 DEG C for 4 to 6 days.

After the millet, wood and acacia tree were crushed and washed with vinegar to remove fine dust, 2500 to 3500 parts by weight of water was mixed with 100 parts by weight of the above-ground wood, And then immersed in water for 20 to 30 hours to prepare water, which can be mixed in a weight ratio of 1: 1: 1. Next, the above-mentioned immersed Hwanghaegi, Hwangryu, Acacia, and Acanthopanax are mixed with each other and heated at a high pressure to produce an extract. 20 to 40 parts by weight of a sanitarium consisting of hyssop and chestnut, and the pressure in the extraction vessel is set to a range of 2.0 to 3.0 kgf / cm ² at a temperature of 120 to 140 캜 for 5 to 10 hours, can do.

The fermenting bacteria can promote the fermentation of rice husk. For example, the fermenting bacteria include Lactobacillus acidophilus , Lactobacillus plantarum , Lactobacillus casei , , Streptococcus's Summer filler (Streptococcus thermophilus), ronggeom Bifidobacterium (Bifidobacterium longum), and Bifidobacterium breve (Bifidobacterium breve ) may be used.

Next, a stevia extract can be prepared and prepared.

In the present invention, the stevia extract may be prepared using stevia leaves and stevia stems. The stevia extract may be prepared by the following method.

That is, the process for producing the Stevia extract according to the present invention comprises the steps of (1) preparing and washing stevia leaves and stems, (2) drying stevia leaves and stems, (3) stevia leaves and stem stems and separation steps, Yeast inoculation step, (5) honey mixing step, (6) fermentation step, (7) fermentation extract preparation step, (8) stevia stem hot water heating step, (9) do.

(1) Stevia leaf and stem preparation and washing steps

The stevia leaves and stems preparation and washing steps are a step of preparing stevia leaves and stevia stems used for preparing stevia extract, and then washing and removing foreign matter adhering to the stevia leaves and stevia stems.

In the present invention, the Stevia extract may be prepared using Stevia leaf and stevia stem. Stevia (Stevia rebaudiana Bertoni) is a perennial herbaceous perennial herbaceous perennial plant of Paralichthys olivaceus, Parucus, Argentina, Brazil It is used in herbal tea, beverage, herbal medicine preparation, natural sweetener, diabetes, diet, and health supplement food.

The stevia leaves have stevioside and rebaudioside components, which are about 200 to 300 times higher in sugar content and have no bitter taste. The calories are lower than one-ninth of the sugar, , Soy sauce, and kochujang. Stevia, which is a natural saccharide, has attracted attention because it is the cause of carcinogenesis due to ingestion of artificial synthetic sweeteners and also causes various adult diseases due to excessive calorie.

(2) Stevia leaf and stem drying step

The Stevia leaf and stem drying step is a step of drying the stevia leaf and stevia stem to remove moisture.

The stevia leaves and stevia stems may be dried using various known drying methods such as daylight drying or hot air drying. The drying of the stevia leaves and the stevia stems is carried out at a temperature of 25 to 35 ° C for 1 to 3 days , And the content of water contained in the stevia leaves and stevia stems may be 20 to 30% by weight.

In the present invention, when the water content of the stevia leaves and the stevia stems is less than 20% by weight, the oil components contained in the stevia leaves and the stevia stems may not be easily extracted. If the water content exceeds 30% Time delay may occur.

(3) Stevia leaf and stem filament and separation step

The stevia leaf and stems are separated from the stevia leaves and stevia stems after cutting the dried stevia leaves and stevia stems.

In the stevia leaf and stem staple and separation step, the dried Stevia leaf and stevia stem can be cut to a length of 1 to 3 cm. By cutting stevia leaves and stevia stems as described above, Since the contact area with the honey to be processed is widened, the useful ingredient contained in the stevia leaves can be easily extracted and the fermentation process time can be shortened in the fermentation process with honey, and the stevia stem can be used in the heating process The oil component contained in the stevia stem can be easily extracted and the heating process time can be shortened.

(4) Fermentation yeast inoculation step

The fermenting yeast inoculation step is a step of inoculating yeast cultured on the separated stevia leaves.

The yeast may be Saccharomyces sp., Shizosaccharomyces sp. Or the like. Specifically, Saccharomyces cerevisiae , Shizo saccharomyces, It is preferable to use at least one selected from the group consisting of Schizosaccharomyces pombe , Klureromyceslactis , and Saccharomyces boulardii .

In the present invention, since the yeast is inoculated on the stevia leaves and fermented, the useful components contained in the stevia leaves are extracted together with the yeast in the process of fermenting the yeast, so that the fermented extract can be easily obtained have.

(5) Honey mixing step

The honey mixing step is a step of mixing honey on the stevia leaves inoculated with the yeast.

In the honey mixing step, 15 to 30 parts by weight of honey may be used per 100 parts by weight of the entire stevia leaves inoculated with the yeast.

In general, honey is classified into natural honey and molasses which is artificial honey. Honey is defined as honeybees collecting flower honey from a flower lane and storing and aging in honeycomb. More specifically, It is a sweet, viscous, single substance collected by bees and stored in a honeycomb, which is acidic and consists of two monosaccharides and sometimes contains more complex carbohydrates, minerals, vegetable pigments, enzymes and pollen .

These honeys have been used for nourishment, sedation, detoxification, fatigue recovery, gastrointestinal disorders, coughing, skin dryness, eczema, constipation, nervous breakdown, hangover. They are good for beauty and health and rich in vitamin B group, especially B6 It is widely used as a mating agent in oriental medicine by alleviating the bitter taste of Chinese medicine.

In particular, honey is not changed at a high temperature (30 to 40 ° C) due to its strong sterilizing power. In the present invention, the stevia leaves fermented with honey due to the sterilizing power of honey as described above, An extract can be prepared.

(6) Fermentation step

The fermentation step is a step of fermenting the stevia leaves mixed with the honey by aging.

In the fermentation step, the stevia leaves are mixed with honey and yeast, so that the stevia leaves do not deteriorate, and the useful components of the stevia leaves can be microparticulated by decomposition of yeast.

In the present invention, the fermentation step may be carried out at a temperature of 30 to 40 ° C. for 5 to 25 days. When the fermentation step is performed below the lower limit range, the stevia leaves are not sufficiently fermented, It may cause a problem that it is not extracted sufficiently. If it is performed in excess of the upper limit range described above, a further remarkable effect increase over time may not be accompanied and a problem of increasing the process cost may arise.

(7) Fermentation Extract preparation step

The step of preparing the fermentation extract is a step of extracting the fermented Stevia leaf to prepare a fermented extract of Stevia leaf.

As the extraction solvent, at least one solvent selected from the group consisting of water, C1 or C2 lower alcohol, acetone, ethyl acetate, butyl acetate and 1,3-butylene glycol may be used in the fermentation extract preparation step. May be used in an amount of 200 to 500 parts by weight based on 100 parts by weight of the whole fermented stevia leaves.

In addition, as the extraction method in the fermentation extract preparation step, it is possible to use heat extraction, cold extraction, reflux cooling extraction, ultrasonic extraction, etc., and may be extracted once or repeatedly. A person skilled in the art will be familiar with the known technology, and a detailed description thereof will be omitted.

(8) Stevia stem Stage heating stage

The step of heating the stevia stem water is a step of preparing the separated stevia stem and then heating the stevia stem to produce an immersion liquid.

In the stevia stem water heating step, water may be added to the stew pot so that the container containing the stevia stem does not directly come into contact with the fire, and then the water may be heated. To 100 parts by weight of the stevia stem, By weight, and then heating the mixture at a temperature of 150 to 160 DEG C for 5 to 30 hours.

When the heating is performed below the lower limit range in the stevia stem hot water heating step, useful components contained in the stevia stem may not be sufficiently leached. If the heating is performed in excess of the upper limit range, There is a problem that the process cost is increased without accompanied by a further remarkable increase in the effect.

(9) Step of producing heat extract

In the step of preparing the heated extract, the stevia stem, which is a solid product, is removed from the leach solution heated by the hot water, and then the leach solution is heated to produce a stevia stem extract.

In the step of producing the heated extract, the heated leached solution is introduced into an extractor, and heated at 125 to 135 ° C and a pressure of 2 to 4 kgf / cm ² for 2 to 10 hours, / 5 < / RTI > to produce a stevia stem extract.

If the heating in the step of preparing the heated extract is carried out below the lower limit range, the water contained in the above-mentioned leach solution may not be removed sufficiently and the viscosity of the extract may be too low. If the heating is carried out beyond the upper limit range The viscosity of the extract is too high and the physical properties of the extract can be denatured by excessive heating.

(10) Extraction liquid mixing step

The step of mixing the extract is a step of preparing the Stevia extract by mixing the Stevia leaf fermentation extract and the stevia stem heating extract.

The Stevia extract may be prepared by mixing 10 to 30 parts by weight of the stevia leaf fermentation extract and 5 to 15 parts by weight of the stevia stem heated extract, Lt; / RTI >

Next, materials consisting of the above-mentioned rice grain fermented product, Stevia extract, heavy-duty batter, salt, milk powder, yogurt powder, raw yeast, water, egg yolk and butter were prepared and weighed and mixed at a constant weight ratio, Can be manufactured.

Wherein the kneaded product comprises 20 to 40 parts by weight of the rice husk fermented product, 5 to 15 parts by weight of the Stevia extract, 1000 to 1500 parts by weight of the heavy-duty kneading batter, 5 to 10 parts by weight of salt, 50 to 70 parts by weight of the milk powder, 100 to 200 parts by weight of water, 200 to 300 parts by weight of egg yolk and 300 to 400 parts by weight of butter.

The rice wort fermented product may be used to promote the fermentation of the kneaded product, and 20 to 40 parts by weight of the rice wort product may be included. When the rice wort fermented product contains less than 20 parts by weight, sufficient fermentation is not performed If it is contained in an amount exceeding 40 parts by weight, the paste may be excessively fermented and the batter may be aged.

When the stevia extract is contained in an amount of less than 5 parts by weight, it is difficult to provide sufficient sweetness to the fermented bread, and when the stevia extract is used in an amount of less than 15 parts by weight, If it exceeds the weight part, the fermented bread may become too thick and the quality may be deteriorated.

When the high-strength dough for kneading is less than 1000 parts by weight, the viscosity of the kneaded dough may be too low. If it is contained in an amount exceeding 1500 parts by weight, the kneaded product may be too much and the workability may be deteriorated.

The salt may provide a salty taste of the batter, while at the same time allowing the taste and flavor of other ingredients to be exerted, enhancing the gluten of the intestinal thickener and controlling the fermentation rate.

The powdered milk is prepared by spray-drying the concentrated milk to powder, thereby increasing the volume of the fermented bread produced according to the present invention and improving the pores and texture of the bread.

The yoghurt powder can be used to smoothly perform yeast activity when fermentation or aging is progressed by using a medium-sized kneaded product.

The raw yeast can control and mature the middle seeds to impart flavor. In addition, the raw yeast decomposes the sugars in the water to produce carbon dioxide and ethyl alcohol. The generated carbon dioxide gas is clogged with the gluten film formed in the kneaded product and can not be leaked to the outside, so that the kneaded product can be inflated, According to the present invention, a soft and elastic fermented bread can be produced by the action of the raw yeast as described above, and the fermented bread can be expanded and the fragrance can be developed so that the shape of the fermented bread can be maintained optimally.

The egg yolk is the yolk of the egg, and the egg yolk improves the texture of the fermented bread and changes the color in an ingenious manner. The fat component contained in the egg yolk can soften and impart the texture of the fermented bread.

The butter is an emulsified animal fat that stirs cream separated from milk and maintains a solid state at refrigeration temperature. It is rich in essential vitamins and minerals.

Subsequently, the materials constituting the kneaded dough can be agitated so as to be uniformly mixed.

The agitation of the intermediate dough may be performed by stirring at a temperature of 30 to 40 DEG C at a speed of 65 to 75 rpm for 1 to 10 minutes. When the agitation of the intermediate dough is progressed below the lower limit range There is a problem that the materials contained in the kneaded material are not uniformly stirred, and when the kneaded material is processed beyond the upper limit range, the kneaded material may become aged.

Next, the agitated kneaded product can be aged.

The aging may be carried out by rehousing the agglomerated kneaded product with the gluten and the materials of the kneading batter, so that the intermediate product can be made elastic by the recombination. The aging can be performed at a temperature of 5 to 8 캜 and a relative humidity of 85 to 90% for 3 to 8 hours.

In the present invention, when agitation of the agglomerated agglomerate is performed below the lower limit range, particles of the agglomerated agglomerate may be recombined to make it difficult to obtain the elasticity of the desired agglomerate. In addition, There is a problem that the surface of the kneaded kneaded product ages and the elastic force is lowered.

Next, the dough of the present invention may be prepared by mixing the dough, the salt, the raw yeast, egg shell, sugar and butter for the dough of the present invention at a predetermined weight ratio.

The dough may be prepared by mixing the dough of the present invention with dough, salt, fresh yeast, egg, sugar, and butter. The dough may be prepared by mixing 300-400 parts by weight of the dough, 20 to 40 parts by weight of raw yeast, 50 to 150 parts by weight of whole egg, 400 to 500 parts by weight of sugar and 300 to 400 parts by weight of butter.

The above-mentioned high-strength batter for organic dough can be used for 300 to 400 parts by weight of organic dough. If the dough for kneading is less than 300 parts by weight, the viscosity of the original batter is too low If it is contained in an amount exceeding 400 parts by weight, the problem of poor workability may occur due to too much of the present kind of kneaded product.

The salt may provide salty taste of the present kind of dough, while enhancing the taste and flavor of the other dough, strengthening the gluten of the present dough, and controlling the fermentation rate.

The raw yeast can control flavor and aged to impart flavor. In addition, the raw yeast decomposes sugar in the pasty dough to produce carbon dioxide and ethyl alcohol. The generated carbon dioxide gas is clogged with the gluten film formed in the present dough and can not be leaked to the outside, The present invention can produce a soft and resilient fermented bread by the action of the raw yeast as described above, and help the swelling of the fermented bread and develop the fragrance so that the shape of the fermented bread can be maintained optimally.

The egg yolk contains protein, which improves the volume of the dough, lecithin is contained in the egg yolk, and also acts as an emulsifying agent, so that it can be added for the purpose of improving the machine tolerance of the present dough.

These sugars become yeast nutrients, darken the color, sweet and fragrant.

The butter is an emulsified animal fat that stirs cream separated from milk and maintains a solid state at refrigeration temperature. It is rich in essential vitamins and minerals.

Subsequently, the above-described kneaded batter can be stirred so as to be uniformly mixed.

The agitation of the preform may be performed by stirring the preform at a stirring rate of 50 to 60 revolutions / minute at a temperature of 30 to 40 DEG C for 10 to 20 minutes. When agitation of the preform is performed in the lower limit range , There may occur a problem that the materials contained in the present kind of dough are not uniformly agitated, and in the case where the above-mentioned upper limit range is exceeded, a problem of aging of the original kind dough may occur.

Next, the agitated dough may be fermented.

The fermentation of the present kind of dough may be carried out so that the texture of the present kind dough becomes dense and at the same time the flexibility and stability of the dough are improved. For 100 to 200 minutes.

In the present invention, if the fermentation of the present kind of dough is carried out below the lower limit range, sufficient fermentation and aging may not proceed and flexibility and stability of the dough may not be ensured. In addition, The agglomerated agglomerated agglomerated agglomerated agglomerates may aged to deteriorate physical properties.

Next, after the fermented seed dough is cut to a certain weight unit, the divided seed dough can be aged.

The cutting of the fermented pasty dough can be variously cut in the weight unit of the fermented bread to be commercialized or manufactured, and the fermentation of the pasty dough can be performed in order to improve the flexibility and stability of the cut pastry dough.

In the present invention, aging of the severed pre-compact may be accomplished by keeping the pre-cut pre-compact at a temperature of 10 to 20 ° C for 10 to 30 minutes.

Subsequently, the gas contained in the aged preform may be removed.

The gas contained in the aged pasty dough may be removed by pressurizing the pasty dough using rollers or the like known in the art.

Next, the gas-removed preform may be fermented.

The fermentation of the present kind of dough may be carried out in order to increase the activity of the raw yeast. In the present invention, the fermentation of the dough is carried out at a temperature of 30 to 35 DEG C and a relative humidity of 80 to 85% It can be done by storing for 100 minutes.

When the fermentation of the present kind of dough is carried out below the lower limit range, there is a problem that the fermented dough is not sufficiently fermented and aged so that the yeast activity is insufficient. When the fermentation is carried out beyond the upper limit range, There is a problem that the kneaded product is excessively fermented and aged to deteriorate the physical properties.

Next, the fermented pastry product can be heated to produce a fermented bread.

The heating of the fermented pasty dough may be performed by placing the fermented pasty dough in an oven and heating the fermented pasty dough. The fermented pastry dough may be heated by heating the fermented pastry dough And then heated to 220 to 230 DEG C for 10 to 20 minutes to be able to bake evenly into the inside of the bread.

Next, natural fermented bread can be prepared by applying yoghurt cream to the fermented bread.

The yoghurt cream may be prepared by the following process.

First of all, it is possible to prepare a whitewash and remove impurities or impurities attached to the whitewash.

The foreign matter can be removed by spraying air onto the surface of the whiteness to remove fine scratches or scratched areas and to remove fine scratches after the scratches are removed. In the nutritional aspect, the white rice bran contains a lot of components such as lecithin, saponin, isoflavone, trypsin, hibiter and the like. These ingredients, including anticancer effects, lower blood cholesterol, inhibit fat synthesis, prevent obesity, activate the intestinal tract through the action of formalin, and facilitate bowel movements to prevent constipation, , The chances of getting sick are greatly reduced.

Next, the white matter from which the impurities are removed may be immersed in purified water.

The whitened soaked in the purified water is immersed at a temperature of 15 to 20 캜 for 11 to 13 hours to absorb the water in the whitetail so as to produce a soft white ground. In the present invention, when the immersion of the whitewash is carried out below the lower limit range, there is a problem that the whitewash can not sufficiently absorb moisture and the whiteness can not be expanded due to the ease of extraction. There is a possibility that the manufacturing process time and cost are delayed.

Next, the white rice soaked in the purified water can be heated with hot water.

As described above, by heating the white wax immersed in purified water as described above, the anti-nutritional factor contained in the white wax disappears and the digestion and absorption rate of the white wax can be increased. In addition, By inactivating the resulting enzyme, it is possible to remove the odor and odor of the yogurt cream which is unique to the yogurt produced.

The hot water can be heated using a bean cooker which is a processing machine. The hot water is heated by mixing the white water and the purified water at a weight ratio of 1: 9 to 2: 8, Lt; RTI ID = 0.0 > 100 C < / RTI > for 20 to 40 minutes.

Then, the mixture of the hot water and the purified water is ground to prepare a mixed stock solution.

The mixture of the mixture may be pulverized so as to have a particle size of 50 to 500 占 퐉 by putting the mixture of the purified water and the whitewater heated in the hot water together into a pulverizer. In the present invention, when the grain size of the white rice flour is over 500 mu m, the grain size of the white rice flour is too large, so that the effective nutrient ingredients contained in the white rice flour can not be extracted sufficiently. When the rice flour is pulverized to less than 50 mu m There may arise a problem that the mixed stock solution contains a large amount of white spot microparticles.

Next, after the ground raw material is pulverized, the mixed raw fluid is transferred to an extraction tank, and the useful component can be extracted from the pulverized white rice.

In the present invention, the extraction of the mixture solution in which the white rice bran is pulverized can be carried out at a temperature of 85 to 95 ° C for 20 to 40 minutes. When the extraction is carried out below the lower limit range, If the temperature is higher than the above upper limit, the temperature may be too high to change the physical properties of the white matter to be extracted.

Next, the crude stock extracted from the mixed stock solution and the extracted white matter can be separated from the mixed stock solution.

The separation can be performed using a decanter. The decanter is a centrifugal separator used for separating a solid-liquid system having a large amount of solids, A raw solution in which the fractions are separated can be obtained.

Then, the stock solution may be sterilized using a sterilizing deodorizer and deodorized.

In the present invention, the sterilization and deodorization is performed using a sterilizing deodorizer under a pressure of 400 to 500 bar and at a temperature of 80 to 90 ° C for 10 to 20 minutes, followed by sterilization and deodorization at a temperature of 45 to 50 ° C You can proceed.

Next, the sterilized and deodorized stock solution is transferred to a fermentation tank, added with additives, stirred, and mixed lactic acid bacteria are added to the stock solution to which the additives are added, followed by fermentation to produce a stock solution.

In the present invention, the sterilized and deodorized stock solution is transferred to a fermentation tank, and 0.1 to 0.2 parts by weight of the sun salt and 2 to 4 parts by weight of blueberry puree are added to 100 parts by weight of the stock solution sterilized and deodorized in the fermentation tank, Deg.] C, and then sterilized for 10 to 15 minutes, and then cooled to 50 to 55 [deg.] C using a cooling device, and 5 to 8 parts by weight of fructooligosaccharide may be added based on 100 parts by weight of the sterilized and deodorized stock solution. Then, 0.01 to 0.05 part by weight of a complex lactic acid bacterium is added based on 100 parts by weight of the stock solution containing the salt of mannose, blueberry puree, and fructo-oligosaccharide at 40 to 42 ° C., stirring is stopped at 30 to 40 ° C., The fermentation can proceed.

Examples of the lactic acid strains used as the complex lactic acid bacteria include Streptococcus thermophilus , Lactobacillus acidophilus , Bifidobacterium lactis , Lactobacillus delbruecki subsp . One or more strains selected from the group consisting of Lactobacillus delbrueckii subsp, bulgaricus , Lactobacillus paracasei and Lactobacillus rhamnosus may be used.

Next, the yogurt cream can be prepared by cooling the fermentation stock solution to 5 to 7 ° C with stirring, adding 5 to 7 parts by weight of whitish white and 5 to 10 parts by weight of strawberry puree to 100 parts by weight of the cooled fermented stock solution have.

Hereinafter, the method for producing the natural fermented bread according to the present invention will be described in more detail with reference to Examples and Comparative Examples.

≪ Example 1 >

First, rice blossom, sprout barley, and wild type extract were mixed at a weight ratio of 40 parts by weight of rice flour, 8 parts by weight of sprout barley and 20 parts by weight of a raw soybean extract, respectively, and then fermenting bacteria were mixed and stored at 45 DEG C for 5 days, Water was prepared.

Next, 30 parts by weight of a rice stearic acid extract, 10 parts by weight of a stevia extract, 1200 parts by weight of a dough for kneading, 7 parts by weight of salt, 60 parts by weight of powdered milk, 70 parts by weight of yoghurt powder, 20 parts by weight of water, 150 parts by weight of water, 250 parts by weight of egg yolk and 350 parts by weight of butter were mixed and stirred at a speed of 70 rpm at a temperature of 35 캜 for 5 minutes to prepare a medicated kneaded product.

Then, the resulting dough was aged at a temperature of 6-7 ° C and a relative humidity of 85-90% for 5 hours. To the aged dough, 350 parts by weight of the dough for kneading, 15 parts by weight of salt, 30 parts by weight of yeast, 100 parts by weight of egg shell, 450 parts by weight of sugar and 350 parts by weight of butter were mixed to prepare an intimate batter.

Subsequently, the preform was stirred at a temperature of 30 DEG C for 15 minutes at a stirring rate of 55 revolutions / minute, and the stirred preform was kept at a temperature of 18 DEG C for 150 minutes for fermentation.

Next, after the fermented pasty batter was cut to a predetermined weight unit, the cut pasty batter was kept at a temperature of 15 ° C for 20 minutes and aged. After the gas was removed, the fermented pasty batter was heated at a temperature of 32 to 33 ° C The mixture was kept at 82-83% humidity for 80 minutes to ferment the gas-free dough.

Next, the fermented pastry product was placed in an oven preheated to a temperature of 204 to 206 ° C and then heated with steam at 225 to 226 ° C for 20 minutes to prepare a fermented bread.

Then, yogurt cream was applied to the fermented bread to prepare a natural fermented bread.

≪ Example 2 >

A natural fermented bread was prepared in the same manner as in Example 1. In Example 2, 25 parts by weight of the rice husk fermented product, 13 parts by weight of the stevia extract, 1400 parts by weight of the heavy dough for kneading, 5 parts by weight of salt, 60 parts by weight of powder, 30 parts by weight of raw yeast, 200 parts by weight of water, 280 parts by weight of yolk and 400 parts by weight of butter were mixed to prepare a dough.

≪ Example 3 >

In Example 3, 400 parts by weight of this kind of dough for kneading, 10 parts by weight of salt, 25 parts by weight of raw yeast, 130 parts by weight of total egg, sugar 500 parts by weight and butter of 380 parts by weight were mixed to prepare an intimate batter.

≪ Comparative Example 1 &

A natural fermented bread was prepared in the same manner as in Example 1, but in Comparative Example 1, a natural fermented bread was prepared without using a rice fermented product.

≪ Comparative Example 2 &

A natural fermented bread was prepared in the same manner as in Example 1, but in Comparative Example 2, a natural fermented bread was prepared without using a yogurt cream.

≪ Comparative Example 3 &

A natural fermented bread was prepared in the same manner as in Example 1, and in Comparative Example 3, a natural fermented bread was prepared without using a bud or barley extract.

<Sensory Evaluation>

Sensory evaluation was performed on the taste (flavor), texture (texture), texture and preference of the natural fermented bread prepared in Examples 1 to 3 and Comparative Examples 1 to 3 as described above, ]. The sensory test was conducted on 30 food specialists and general consumers. The score and evaluation criteria were 9 point scoring method and shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Taste (fragrance) Texture (chewiness) Texture Comprehensive preference Example 1 8.7 8.6 8.4 8.6 Example 2 8.5 8.4 8.5 8.5 Example 3 8.4 8.5 8.5 8.5 Comparative Example 1 6.3 6.2 6.4 6.3 Comparative Example 2 5.9 6.0 5.8 5.9 Comparative Example 3 6.4 6.5 6.5 6.5

Referring to Table 2, it can be seen that the taste (aroma), texture (texture), texture and overall preference of the natural fermented bread prepared according to the examples are superior to the natural fermented bread prepared according to the comparative examples there was.

This is because the materials forming the dough and the dough are mixed at the optimal content ratio and the fermented bread is prepared by using the fermented rice flour and the bud barley fermented product, , And it has a soft texture, so it can feel good texture and flavor, which is considered to double the consumer's taste.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (4)

The rice husk fermented product was prepared by using rice gruel, sprouts barley,
Stevia extract is prepared and prepared,
After the ingredients of the above rice meal fermented product, Stevia extract solution, medium strength dough, salt, powdered milk, yogurt powder, raw yeast, water, egg yolk and butter were prepared and weighed and mixed at a constant weight ratio,
Mixing the materials constituting the intermediate dough with stirring,
The agitated kneaded product was aged,
The dough of the present invention is prepared by mixing the dough, the salt, the raw yeast, egg yolk, sugar,
Stirring the mixture for homogeneous mixing,
The agitated dough is fermented,
After the fermented pasty dough is cut to a predetermined weight unit, the divided prey dough is aged,
Removing the gas contained in the aged dough,
The gas-free extrudate is fermented,
The fermented pastry product is heated to produce a fermented bread,
And applying yoghurt cream to the fermented bread to produce a natural fermented bread,
In the step of producing the rice grain fermented product by using the rice gruel, the bud of barley, the extract of Sanjiao, and the fermenting bacteria,
The rice husk fermented product is prepared by mixing 30-50 parts by weight of rice husk, 5-10 parts by weight of sprout barley, and 10-30 parts by weight of the extract of the Japanese horse radish extract, respectively, Lt; 0 &gt; C for 4 to 6 days,
The above-mentioned Sanjiao extract is prepared by pulverizing Hwangchil, Hwangryeong and Acacia woods, washing with vinegar, mixing 2500 to 3500 parts by weight of water based on 100 parts by weight of the above-mentioned Hwangwolm, And the water is prepared. The whitish wood, sycamore tree, and acacia tree are mixed in a weight ratio of 1: 1: 1, and the immature yellowish tree, sycamore tree and acacia tree are mixed with the mountain yam And 20 to 40 parts by weight of sanjayo made of pale yellow, hyssop, and evening primrose are mixed with 100 parts by weight of water, and the mixture is heated at a temperature of 120 to 140 ° C to obtain an extracting container The inner pressure is in the range of 2.0 to 3.0 kgf / cm &lt; ² &gt;
The fermenting bacteria may be selected from the group consisting of Lactobacillus acidophilus , Lactobacillus plantarum , Lactobacillus casei , Streptococcus thermophilus , Bifidobacterium wherein the bifidobacterium breve is selected from the group consisting of Bifidobacterium breve , Bifidobacterium breve , and Bifidobacterium breve .
delete The method according to claim 1,
The steps of preparing the materials of the above rice meal, the stevia extract, the heavy material for kneading dough, the salt, the milk powder, the yogurt powder, the raw yeast, the water, the egg yolk and the butter are metered and mixed at a constant weight ratio, , 20 to 40 parts by weight of a rice grain fermented product, 5 to 15 parts by weight of a stevia extract, 1000 to 1500 parts by weight of a heavy-duty kneaded batter, 5 to 10 parts by weight of salt, 50 to 70 parts by weight of a milk powder, 100 to 200 parts by weight of water, 200 to 300 parts by weight of egg yolk and 300 to 400 parts by weight of butter,
In the step of mixing the materials constituting the intermediate dough, the agitation of the intermediate dough is carried out by stirring at a temperature of 30 to 40 DEG C at a speed of 65 to 75 rpm for 1 to 10 minutes,
In the step of preparing the present kind dough by mixing the dough with the above-mentioned dough, the salt, the bio-yeast, the egg yolk, the sugar and the butter in a predetermined weight ratio, 300 to 400 parts by weight of the above- 10 to 20 parts by weight, 20 to 40 parts by weight of raw yeast, 50 to 150 parts by weight of whole egg, 400 to 500 parts by weight of sugar and 300 to 400 parts by weight of butter,
In the step of applying the yogurt cream to the fermented bread to prepare the natural fermented bread, the yoghurt cream is prepared by preparing the white yogurt, removing the impurities adhering to the white yogurt, and immersing the white yoge in which the impurities have been removed in the purified water , The white soak immersed in the purified water is immersed at a temperature of 15 to 20 ° C for 11 to 13 hours and the white soak immersed in the purified water is heated by hot water, 8, and the mixture is heated at a temperature of 90 to 100 캜 for 20 to 40 minutes. The mixture of the hot water and the purified water is ground to prepare a mixed stock solution, Heated mixture of the purified water and the whiteness is put into a pulverizer to pulverize the white particles so that the particle size of the white particles becomes 50 to 500 탆, The crude liquid is transferred to an extraction tank, and a useful component is extracted from the pulverized white algae. The extraction of the pulverized mixed solution proceeds at a temperature of 85 to 95 ° C for 20 to 40 minutes, The sterilization and deodorization is carried out using a sterilizing deodorizer at a pressure of 400 to 500 bar and a temperature of 80 to 90 ° C And sterilization and deodorization are carried out at a temperature of 45 to 50 DEG C, the sterilized and deodorized stock solution is transferred to a fermentation tank, and sterilized and deodorized stock solution 100 0.1 to 0.2 parts by weight of a salt of austenite and 2 to 4 parts by weight of a blueberry purée are added to the mixture, and the mixture is stirred at 80 to 90 DEG C, then sterilized for 10 to 15 minutes, The temperature is lowered to 50 to 55 DEG C by using the apparatus, and 5 to 8 parts by weight of the fructooligosaccharide is added based on 100 parts by weight of the sterilized and deodorized stock solution. Then, the salt, blueberry puree and fructooligosaccharide 0.01 to 0.05 part by weight of a complex lactic acid bacterium is added based on 100 parts by weight of the stock solution, stirring is stopped at 30 to 40 ° C, and fermentation is performed for 200 to 300 minutes. The fermentation stock solution is stirred and cooled to 5-7 ° C, And 5 to 7 parts by weight of white sugar per 100 parts by weight of the cooled fermented stock solution and 5 to 10 parts by weight of strawberry puree.
A natural fermented bread produced by the method of any one of claims 1 to 3.