KR102019013B1 - Manufacturing method for Bread Dough and Bread Dough Produced thereof - Google Patents

Abstract

The present invention relates to a manufacturing method of a baking dough and to a dough thereof and, more specifically, to a manufacturing method of a baking dough, which comprises the steps of: mixing flour, water and a kohlrabi juice; resting the mixed mixture for 20 to 60 minutes; adding salt and yeast to the rested mixture; and aging the mixture to which the salt and the yeast are added for 20 to 30 hours at 2 to 8°C. According to the manufacturing method of an autolyse baking dough using kohlrabi and the dough thereof according to the present invention, the taste and the aroma are excellent because the dough is not oxidized, even though no additives are used, digestion is easy, and it is possible to manufacture bread with delayed aging.

Description

Manufacturing method of baking autolith dough using kohlrabi and its dough {Manufacturing method for Bread Dough and Bread Dough Produced

The present invention relates to a method of manufacturing a dough for baking and the dough, and more particularly, by fermenting the dough by the autolizing method using the juice of the kohlrabi, minimizing the formation of gluten to facilitate the absorption of bread The present invention relates to a method for producing an autoliz dough for baking using a kohlrabi excellent in organoleptic properties, and a dough thereof.

As the life patterns of modern people are simplified and accelerated, breads, which have been used as snacks in the past, have been replaced by stocks.

Bread is prepared by mixing the necessary ingredients, kneading it with a dough, then fermenting it with yeast and baking. At this time, the bread is a large amount of gluten is produced through the kneading process to represent a chewy texture.

However, such a kneading process has to be provided with a separate kneader, there is a disadvantage that the gluten is not formed enough by hand kneading without kneading machine, excessive labor is required and productivity is not good. In addition, the flour was oxidized due to the kneading process had a disadvantage of falling bread flavor.

In order to remedy these shortcomings, various chemical food additives such as sodium-2-lactylate, polysorbate 60, monoglyceride and diglyceride were added to control the state of the dough directly and indirectly through the oxidation process. However, food additives made of chemicals can cause serious safety problems if they exceed the internationally established limits of use and daily intakes.

Therefore, Republic of Korea Patent No. 10-1555659 has been proposed a method of delaying the oxidation and aging of bread by mixing the odybaccus and the like. However, these prior patents had disadvantages such as the overall flavor of the bread is limited due to the addition of additives such as Odybak.

On the other hand, kohlrabi is also known as turnip cabbage or caliber cabbage. Kolavi is an English name that combines German Kohl (cabbage) and rabic (turnip). It is a biennial plant differentiated from cabbage, and its origin is the coastal region of Northern Europe, and its varieties are classified into Asian and Western European groups. The Asian army leaves are greyish green with caliber green and rough. The main varieties of Western Europeans are green or purple in caliber, smooth and covered with white lead. In Korea, trial cultivation is believed to have occurred in the early 19th century.

Nutritional ingredients contain 91% moisture, 09% fiber, 61% sugar and 16% protein. Fresh 100g contains 40mg of calcium, 0.5mg of iron and 60mg of vitamin C. Vitamin C content is four to five times higher than leafy vegetables such as lettuce and chicory. The large part of the edible stem is used as a salad, and the taste is similar to the cabbage root, but the spicy taste is less. Kale-like leaves are used as greens or green juice. Kolavi is also low in calories and high in dietary fiber, which helps in weight control, and contains glucosinolate (glucoraphanin), which is a functional food having anti-cancer properties.

KR 10-1555659 B1

Accordingly, an object of the present invention is to provide a method for producing an autoliz dough for baking using a kohlrabi that can be produced by simply mixing and juiceing the juice of kohlrabi with water and flour without undue kneading. It is.

Another object of the present invention is to prepare a bread having excellent taste and aroma because the dough is not oxidized even if a separate additive is not used, easy to digest, and a method for producing autoliz dough for baking using a kohlabi excellent sweetness and That is to serve the dough.

Method for producing an autolizing dough for baking using a kohlrabi of the present invention for achieving the above object, the step of mixing flour, water and kohlrabi juice, the step of resting the mixed mixture for 20 to 60 minutes and , And adding salt and yeast to the paused mixture, and aging the mixture to which the salt and yeast are added at 2 to 8 ° C. for 20 to 30 hours.

In addition, the step of mixing flour, water and kohlrabi juice, the first step of fermenting the mixed mixture for 20-30 hours at 25 ~ 30 ℃, the first fermented fermented flour, salt, sugar, Mix the whole egg, yellow egg and butter, and secondary fermentation at 25 ~ 30 ℃ for 10 ~ 20 hours, flour, salt, gold dry, sugar, honey, whole egg, yellow egg, tree Mixing the molten, rum and butter, characterized in that it comprises the step of fermenting 3 to 10 to 20 hours at 25 ~ 30 ℃.

The kohlrabi juice is characterized in that after spraying or extracting the kohlrabi not removed, lemon juice is sprayed on it.

Mixing the flour, water and kohlrabi juice, characterized in that to mix the flour 40-55% by weight, kohlrabi juice 3-8% by weight and the balance of water.

Baking autoliz dough according to the invention is characterized in that it is produced by the above-described method.

According to the method for producing autoliz dough for baking using a kohlabi and the dough according to the present invention, even if no additives are used, the dough is not oxidized, so the taste and aroma are excellent, digestion is easy, and aging is delayed. There is an advantage that can be manufactured.

1 is a view showing a manufacturing method of autoliz dough for baking using a kohlrabi according to an embodiment of the present invention.
1 is a view showing a method of manufacturing autoliz dough for baking using a kohlrabi according to another embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The greatest feature of the present invention is to minimize the formation of gluten to aid digestion by minimizing the formation of gluten by utilizing the juice of the kohlrabi, and to prepare a baking dough having excellent taste and aroma because the dough is not oxidized.

In the present invention, in particular, the reason for using the kohlrabi, the kohlrabi contains a large amount of enzyme called diastasw (diastasw) to detoxify the poison of wheat flour, to help digestion of food, to comfort the inside, vitamin C in the shell Because it contains a large amount can also prevent the oxidation of the dough. In addition, unlike ordinary turnips, isothiocinate has a small amount of spicy taste, so it is mild in taste and excellent in sweetness, so it is possible to replace the sweetness necessary for bread with natural ingredients.

Method of manufacturing a dough for baking according to an embodiment of the present invention, as shown in Figure 1, the step of mixing flour, water and kohlrabi juice, the step of resting the mixed mixture for 20 to 60 minutes, the pause Adding salt and yeast to the mixture, and aging the mixture to which the salt and yeast are added at 2 to 8 ° C. for 20 to 30 hours.

Flour, water and kohlrabi juice of  Mixing step.

First, flour, water and kohlrabi juice are mixed.

Here, it is preferable to use a strong powder as the flour, but not necessarily limited thereto, the kohlrabi juice means that after removing only the leaves of the kohlrabi, crushed kohlavi without peeling, or juice. However, since the vitamin C is gradually reduced during the extraction and grinding of the kohlrabi, the kohlrabi juice is more preferably used to suppress the activity of oxygen by spraying lemon juice in the kohlrabi juice at a ratio of 1: 0.01 to 0.05 weight.

And the mixing ratio of the wheat flour, water and kohlrabi juice, it is preferred that the flour 40 ~ 55% by weight, kohlrabi juice 3 ~ 8% by weight and the balance of water.

Here, the mixing means only the extent to which the lump is not mixed with the hand without using the dough and covered so as not to dry, it is different from the usual kneading process.

Resting the mixed mixture for 20 to 60 minutes.

Next, the mixed mixture is allowed to rest for 20 to 60 minutes. At this time, the rest temperature is sufficient if the bar temperature is about 25 ~ 30 ℃, not limited to this, if the rest time is less than 20 minutes, since gluten development does not proceed, it is preferable to rest for 20 to 60 minutes.

The toilet paper is a step for forming an autolizing dough as a process for allowing the flour to be sufficiently hydrated to form a minimum gluten without kneading process and to improve tension of the dough to be extensible.

The autolizing means autolysis of cell tissues, and means fermentation with only flour and water without yeast, a yeast food necessary for fermentation such as salt and sugar, and yeast as a fermenting agent. Therefore, the autolizing process reduces the overall mixing time, minimizes gluten formation, helps digestion of bread, and improves the flavor of bread by minimizing the oxidation of dough by carotenoids, which are plant pigments in flour. In other words, the protease (proteinase) of wheat flour is autolyzed by starch, and starch is converted to sugar and protein is converted to gluten, while gluten is formed without a separate kneading process. do.

That is, the present invention facilitates digestion and absorption of bread by the kohlrabi juice and the autolizing method, as well as by preparing an autoliz dough, that is, a gluten-formed mixture by the autolizing method, using the kohlrabi juice. , The oxidation of the flour is delayed and sweetened by the kohlrabi juice improves the flavor of the bread, the aging of the bread is also delayed to improve the shelf life.

remind Rested  Adding salt and yeast to the mixture.

Next, salt and yeast are added to the paused mixture. The salt has the property of tightening the gluten nets, which hinders the development of gluten, and yeast does not add at the stage of the rest, ie, autolizing, since yeast starts fermentation.

At this time, the addition amount of the salt and yeast is not limited, it is sufficient to add the mixture, salt and yeast in a weight ratio of 100: 2 to 3: 0.01 to 0.1.

Aging the mixed mixture at 2 ~ 8 ℃ 20-30 hours

And by aging the mixed mixture for 20 to 30 hours at 2 ~ 8 ℃, further enhances the unique flavor and taste of bread, softens the texture of bread.

And the bread is produced by a conventional known method using the aged autoliz dough.

As the above-described aged autolied dough minimizes the formation of gluten, it has a soft texture and prevents oxidation of the autolied dough, so that the bread's inherent flavor and taste are excellent and the bread can be easily absorbed. Has an advantage.

Hereinafter, with reference to the accompanying Figure 2 with respect to another embodiment of the manufacturing method of baking autoliz dough using a kohlrabi according to the present invention.

Method for producing an autoliz dough for baking using a kohlrabi according to the present invention, as shown in Figure 2, the step of mixing flour, water and kohlrabi juice, the mixed mixture for 20 to 30 hours at 25 ~ 30 ℃ Fermenting the first fermentation, and mixing flour, salt, sugar, whole egg, yellow egg and butter to the first fermented fermented product, and performing the second fermentation at 25 to 30 ° C. for 10 to 20 hours, and the second fermentation. Flour, salt, high sugar dry yeast, sugar, honey, whole egg, yellow egg, invert sugar, rum and butter, and fermented at 25-30 ° C. for 10-20 hours in a fermented product. It is done.

Flour, water and Kohlavi  Step to mix the juice

First, flour, water and kohlrabi juice are mixed. This step is the same as in one embodiment, which has been described above sufficiently, and thus description thereof will be omitted.

Primary fermentation of the mixed mixture at 25 to 30 ° C. for 20 to 30 hours.

Next, the mixture is first fermented at 25-30 ° C. for 20-30 hours to inflate 2-3 times. In other words, this step also uses autolizing, whereby minimal gluten is formed during fermentation through flour, water and kohlrabi juice.

The primary fermentation Fermented products  Flour, salt, sugar, whole egg, Yellow  And mixing the butter and secondary fermentation at 25 to 30 ℃ for 10 to 20 hours.

Next, flour, salt, sugar, whole egg, yellow egg and butter are mixed with the first fermented fermented product. At this time, the compounding ratio is based on 100 parts by weight of the first fermented fermentation, 70 to 80 parts by weight of flour, 0.5 to 1 parts by weight of salt, 7 to 12 parts by weight of sugar, 15 to 22 parts by weight of egg, 25 to 35 eggs. It is enough to use 25 to 35 parts by weight and butter. As the flour, it is preferable to use super strong powder, but it is not necessarily limited thereto.

In addition, this step is sufficient enough to mix lightly by hand without using a separate kneader, that is, enough to see the powder.

And it is fermented at 25 to 30 ℃ for 10 to 20 hours in a second to swell 3-4 times again.

Flour, salt, high sugar dry yeast, sugar, honey, whole egg, yellow egg, invert sugar, rum and butter in the second fermented fermentation, and the third fermentation at 25 ~ 30 ℃ for 10 to 20 hours.

Then, the second fermented fermented product is mixed again with flour, salt, high sugar dry yeast, sugar, honey, whole egg, yellow egg, invert sugar, rum and butter. At this time, the blending ratio is based on 100 parts by weight of the first fermented fermentation, 50 to 70 parts by weight of flour, 1 to 2 parts by weight of salt, 0.3 to 1 parts by weight of dry yeast sugar, 65 to 80 parts by weight of sugar, honey 10 to 15 parts by weight, 10 to 20 parts by weight of egg, 50 to 70 parts by weight of yellow egg, 7 to 12 parts by weight per turn, 1.5 to 2.5 parts by weight of rum and 7 to 10 parts by weight of butter, the flour is super strong It is preferable to mix and use the powder at about 1: 0.3 to 0.7 by weight.

At this time, the mixing method is to first mix the liquids such as honey, whole egg, yellow egg, invert sugar, rum with a whisk, and then the mixture of the liquid mixed with the flour, salt, high sugar, dry yeast, sugar Only about half put the first mixture, the remaining liquids were added to the second mixture, and then divided into a pomade state of butter, but the input time of each of the ingredients in a different amount of secondary fermentation.

This step is also enough to mix lightly by hand without using a separate kneader, that is, enough to see the powder.

Next, the mixed mixture is fermented 3 times at 25 to 30 ° C. for 10 to 20 hours.

On the other hand, the humidity during the first to third fermentation is not limited.

As described above, the third fermented fermented product is manufactured into bread through a process such as splitting, degassing, molding, final fermentation and baking, which are common baking processes.

In addition, after the step of mixing the flour, water and kohlrabi juice, the step of resting the mixed mixture for 20 to 60 minutes as in one embodiment, adding salt and yeast to the paused mixture, The mixed mixture further comprises the step of aging for 20 to 30 hours at 2 ~ 8 ℃, it may be fermented first, it does not limit the implementation.

In addition, in one embodiment and the other embodiments, in the step of mixing the flour, water and kohlrabi juice, 1 to 3% by weight of the banana leaf extract may be added to mix, such banana leaf extract is more When added, the overall flavor is not only improved, but also significantly delays oxidation of the dough and aging of the bread.

The banana leaf extract is added to the water of 5 to 20 times the weight of the dry banana leaves to dry banana leaves, after extracting for 1 to 5 hours at 60 ~ 90 ℃, can be used to filter the extract. In addition, it is natural that it can also concentrate and dry as needed.

Baking dough of the present invention prepared as described above can be used as a material of a variety of bread, has an excellent soft texture and inherent flavor of flour, has an excellent sensory taste of bread, easy to digest. In addition, the aging of bread also has the advantage that it is delayed.

Hereinafter, the present invention will be described in more detail with reference to Examples.

(Example 1)

450 g of strong powder, 450 g of water, and 50 g of kohlrabi juice were mixed by hand to prevent lumps. Then, this was rested at 28 ° C. for 50 minutes, and 20 g of salt and 0.5 g of dry yeast were added thereto and mixed lightly by hand. Next, it was refrigerated for 24 hours at 5 ℃.

After dividing it into 130g, the dough was rounded and put into a molding mold while being careful not to tear it, and then it was finally fermented in a fermentation chamber (temperature of 30 ° C. and 35% relative humidity) for 30 minutes, and then oven Bake for 30 minutes at (upper fire 155 ℃, lower fire 190 ℃).

(Example 2)

450 g of strong powder, 450 g of water, and 50 g of kohlrabi juice were mixed by hand to prevent lumps. And it was first fermented for 24 hours at 28 ℃, 35% relative humidity.

Next, 705 g of super strong powder, 9 g of salt, 90 g of sugar, 180 g of whole egg, 270 g of yellow egg, and 270 g of butter were lightly mixed with the primary fermented product, and the second fermentation was performed at 28 ° C. and 35% relative humidity for 16 hours.

And after mixing honey 120g, whole egg 135g, yellow egg 615g, invert sugar 90g, rum wine 18g with a foamer, the second fermented fermented product super strong 352g, strong powder 180g, salt 13.5g, high sugar dry yeast 5g, sugar 705g And about half of the mixed liquid mixed with the bubbler was mixed lightly by hand. Then, the other half of the liquid was added and gently mixed by hand, 78 g of butter was added and mixed, and fermented for 3 hours at 28 ° C. and 35% relative humidity for 16 hours.

After dividing it into 130g, the dough was rounded and put into a molding mold while being careful not to tear it, and then it was finally fermented in a fermentation chamber (temperature of 30 ° C. and 35% relative humidity) for 30 minutes, and then oven Bake for 30 minutes at (upper fire 155 ℃, lower fire 190 ℃).

(Example 3)

In the same manner as in Example 2, 450 g of strong powder, 450 g of water, 50 g of kohlrabi juice were mixed by hand so as not to clump, and then it was rested at 28 ° C. for 50 minutes, and 20 g of salt and 0.5 g of dry yeast were added thereto. Put lightly by hand. Next, it was refrigerated at 5 ° C. for 24 hours and then fermented first.

(Example 4)

In the same manner as in Example 3, 15 g of the banana leaf extract was further added when the strong powder 450g, the water 450g, and the kohlrabi juice 50g were mixed.

The banana leaf extract was prepared by adding 5-20 weight times of water to the dried banana leaf, extracting at 60-90 ° C. for 1-5 hours, filtering the extract with a filter cloth, and concentrating and drying.

(Comparative Examples 1 and 2)

Example 1, 2 was carried out in the same manner, water was used instead of the kohlrabi juice, kneading for 30 minutes with a kneader (90rpm).

(Test Example 1)

The sensory evaluation was performed about the bread of the Example and the comparative examples 1 and 2. The sensory evaluation was selected by a panel of 20 adult men and women, and a nine-point scoring method (9: very good, 7: good, 5: moderate, 3: bad, 1: very bad) was selected for taste, texture, appearance, aroma, and overall preference. ) Was evaluated, and the results are shown in Table 1.

Results of Test Example 1 division flavor Texture Exterior incense Full symbol Example 1 6.5 6.1 6.0 5.7 6.0 Example 2 7.5 7.2 6.2 7.2 7.3 Example 3 7.9 7.5 6.2 7.8 7.7 Example 4 7.8 7.5 6.3 7.8 7.7 Comparative Example 1 4.1 3.5 4.0 4.3 4.7 Comparative Example 2 5.2 4.3 4.1 5.0 5.1

As confirmed in Table 1, Examples 1 to 4 was confirmed that the taste, texture, appearance, aroma and overall preference is higher than Comparative Examples 1 and 2. Therefore, it was confirmed that the bread according to the present invention was excellent in functionality and palatability and high in marketability.

(Test Example 2)

The breads prepared in Examples and Comparative Examples 1 and 2 were stored at 10 ° C. for 5 days, and the change in moisture content during the storage period of each of the selected breads was measured by an atmospheric pressure drying method.

And the results are shown in Table 2 below.

Result of Test Example 2 (Unit:%) division
Storage period (days) 0 5 Example 1 45.1 39.9 Example 2 40.3 35.2 Example 3 40.5 35.7 Example 4 40.4 36.2 Comparative Example 1 44.3 34.2 Comparative Example 2 39.2 30.1

As can be seen in Table 2, after five days of storage, the water content of Examples 1 to 4 was relatively high compared to Comparative Examples 1 and 2. Therefore, Examples 1 to 4 according to the present invention was interpreted to have a high anti-aging effect of bread, as the moisture retention capacity is high.

As mentioned above, although this invention was demonstrated in detail using the preferable Example, the scope of the present invention is not limited to a specific Example and should be interpreted by the attached Claim. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (6)

Mixing flour, water and kohlrabi juice ;,
Primary fermentation of the mixed mixture at 25 to 30 ° C. for 20 to 30 hours;
Mixing the first fermented fermented product with flour, salt, sugar, whole egg, yellow egg and butter, followed by secondary fermentation at 25 to 30 ° C. for 10 to 20 hours; And
Mixing the second fermented fermented product with flour, salt, high sugar dry yeast, sugar, honey, whole egg, yellow egg, invert sugar, rum and butter, and fermenting three times at 25-30 ° C. for 10-20 hours;
Including,
When the first fermented fermented product is mixed with flour, salt, sugar, whole egg, yellow egg and butter, 70 to 80 parts by weight of flour, 0.5 to 1 part by weight of salt, sugar 7 It is made to mix ~ 12 parts by weight, 15-22 parts by weight of egg, 25-35 parts by weight of yellow egg and 25-35 parts by weight of butter,
Flour 50 ~ 70 based on 100 parts by weight of the second fermented fermentation when mixing the second fermented fermented flour, salt, high sugar dry yeast, sugar, honey, whole egg, yellow egg, invert sugar, rum and butter Parts by weight, salt 1-2 parts by weight, dry yeast 0.3-1 parts by weight, sugar 65-80 parts by weight, honey 10-15 parts by weight, whole egg 10-20 parts by weight, yellow egg 50-70 parts by weight, invert sugar 7 to 12 parts by weight, rum 1.5 to 2.5 parts by weight and butter 7 to 10 parts by weight of a method for producing autoliz dough for baking using a kohlrabi.
The method of claim 1,
After mixing the flour, water and kohlrabi juice,
Resting the mixed mixture at 25 to 30 ° C. for 20 to 60 minutes;
Adding salt and yeast to the paused mixture;
Aging the mixture of the salt and yeast added at 2 to 8 ° C. for 20 to 30 hours;
Method of producing an autoliz dough for baking using a kohlrabi characterized in that it further comprises.
The method of claim 1,
The kohlrabi juice,
After crushing or extracting the kohlrabi not removed, lemon juice is sprinkled on the kohlrabi, and the autolyze dough for baking using kohlrabi, characterized in that the kohlrabi juice is sprinkled with a weight ratio of 1: 0.01 to 0.05. Manufacturing method.
The method of claim 1,
Mixing the flour, water and kohlrabi juice,
Method for producing autoliz dough for baking using a kohlrabi, characterized in that for mixing the flour 40-55% by weight, kohlrabi juice 3-8% by weight and the remaining amount of water.
The method of claim 1,
When the flour, water and kohlrabi juice is mixed, further comprising a banana leaf extract,
The flour 40 to 55% by weight, 3 to 8% by weight of kohlrabi juice, 1 to 3% by weight of banana leaf extract and a method for producing autoliz dough for baking using a kohlrabi, characterized in that the mixture.
An autoliz dough for baking using a kohlrabi, characterized in that prepared by the method of any one of claims 1 to 5.

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