KR102223898B1 - Sour dough for baking to improve the flavor and texture of bread, and a method of manufacturing bread using the same - Google Patents

Abstract

The present invention relates to sour dough for baking to improve flavor and texture of bread, and a method for manufacturing bread using the same. According to the method for manufacturing bread, natural fermentation to ferment yeast in the air using only flour and water is used, so that it is possible to improve quality and palatability of bread, such as soft texture, excellent volume, and improvement of fragrance and flavor. Therefore, the present invention can overcome the limitations of commercial yeast, and be used as the method for manufacturing fermented bread.

Description

Sour DOUGH FOR BAKING TO IMPROVE THE FLAVOR AND TEXTURE OF BREAD, AND A METHOD OF MANUFACTURING BREAD USING THE SAME}

The present invention relates to a baking sour species for improving the flavor and texture of bread, and a method of manufacturing bread using the same.

With the recent improvement in living standards, consumers' preference for food is diversified and advanced, and as a result, there is a growing tendency to prefer processed foods that are easy to cook and have high taste preferences. Among processed foods, bread refers to bread, cakes, breads, donuts, etc. that are manufactured by adding other foods or food additives to grain flour as the main raw material. As bread has been transformed into a westernized diet or a tendency to pursue a convenient diet, consumption is increasing as a substitute for rice.

Common baking manufacturing methods include a straight method in which the ingredients used are put together and mixed, and a fermentation method in which the remaining ingredients are added and mixed after the fermented seeds are aged in advance. The fermentation seeding method is classified into the middle seed method, fermentation seeding method, liquid seed method, sour seeding method, and homemade yeast method, etc., depending on the formulation or preparation method of the species, the form of dough, and the fermentation time. Baguettes are generally manufactured using the straight method, but fermented seed method, liquid seed method, and sour seed method are also used. The purpose of using the fermentation seed method when making baguettes is because it has the effect of strengthening the gluten structure of the low-mixed dough, improving flavor, and saving yeast, and the liquid seed method using liquid fermented species can increase the volume of the baguette product. It has an advantage, so it is a method that I use often recently.

The sour dough method is a method of improving the aroma and taste of the product by adding the fermented seeds artificially inoculated and fermented with wild yeast and lactic acid bacteria to the bread dough. It is practiced in Europe, Japan, and the United States, and is also called acidic dough.

In the fermentation process of sour species, yeast and lactic acid bacteria are mutually involved, and there are several advantages in baking characteristics such as increasing bread volume, improving flavor, and extending shelf life. Microorganisms present in sour species are mainly obligately/facultatively heterofermentative lactobacilli, which produce lactic acid, ethanol, and carbon dioxide using sugar during fermentation of sourdough. Types of sour species include white sour and rye sour. White sour is used for bread with wheat flour as the main ingredient, and rye sour is used for bread with rye flour as the main ingredient.

The main components of sour taste are lactic acid and acetic acid produced by lactic acid bacteria and acetic acid bacteria. The acid produced during fermentation gives the bread a sour taste.

The inventors of the present invention developed a white sour species for improving the flavor and texture of bread and completed the present invention as a result of repeated research to improve the existing sour paper and improve the baking effect because the existing sour paper is not suitable for the taste of Koreans.

The present invention has been conceived to solve the above-described problems, and an object of the present invention is to provide a sour species and a bread manufacturing method for improving the flavor and texture of bread.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve this problem, according to an embodiment of the present invention, a) 100 parts by weight of rye, 120 parts by weight of distilled water, and 2 parts by weight of malt are fermented at a temperature of 23°C to 24°C for 20 to 30 hours to produce primary sour species. Manufacturing steps; b) adding the same amount of distilled water and wheat flour to the primary sour species, respectively, and fermenting them at a temperature of 23°C to 24°C for 10 to 15 hours to prepare a secondary sour species; c) preparing a tertiary sour species by adding distilled water and flour twice as much as in step b) to the secondary sour species, and fermenting them for 10 to 15 hours at a temperature of 23°C to 24°C;

d) adding distilled water and flour twice as much as in step c) to the tertiary sour species, and fermenting them at a temperature of 23°C to 24°C for 10 to 15 hours to prepare a fourth sour species; And e) adding 2 to 3 parts by weight of lactic acid bacteria to the fourth sour species, kneading, and fermenting for 10 to 15 hours at a temperature of 25°C to 35°C and a humidity of 70% to 80%; including A method of manufacturing sour species for baking is provided.

The manufacturing method of the sour seeds for baking may further include f) aging the fermented dough in step e) at a temperature of 0°C to 5°C. In this case, the pH of steps a) to e) may be 3.4 to 4.0, and the temperature of the water in steps a) to e) may be 30°C to 35°C.

Meanwhile, in step e), water is added so that the water content of the sour species is 40% to 50%, but the addition of the lactic acid bacteria may be added as a culture solution obtained by culturing the lactic acid bacteria in skim milk.

In some embodiments, between step c) and step d), roasted coffee extract 30% to 40% by weight, lemon oil 20% to 30% by weight, bergamot oil 10% to 20% by weight, geranium It may further include adding 3 parts by weight of an additive including 10% to 20% by weight of oil and 5% to 15% by weight of glycerin fatty acid ester to the tertiary sour species.

According to an embodiment of the present invention, a) fermenting 100 parts by weight of rye, 120 parts by weight of distilled water, and 2 parts by weight of malt at a temperature of 23°C to 24°C for 20 to 30 hours to prepare primary sour species; b) adding the same amount of distilled water and wheat flour to the primary sour species, respectively, and fermenting them at a temperature of 23°C to 24°C for 10 to 15 hours to prepare a secondary sour species; c) preparing a tertiary sour species by adding distilled water and flour twice as much as in step b) to the secondary sour species, and fermenting them for 10 to 15 hours at a temperature of 23°C to 24°C; d) adding distilled water and flour twice as much as in step c) to the tertiary sour species, and fermenting them at a temperature of 23°C to 24°C for 10 to 15 hours to prepare a fourth sour species; e) adding 2 to 3 parts by weight of lactic acid bacteria to the fourth sour species, kneading, and fermenting for 10 to 15 hours at a temperature of 25°C to 35°C and a humidity of 70% to 80%; f) aging the fermented dough at a temperature of 0°C to 5°C; And g) molding and firing the dough. In this case, the sintering in step g) may be performed by heating in an oven set at 160°C to 200°C for 10 minutes to 30 minutes.

The bread manufacturing method of the present invention is a natural fermentation method in which yeast in the air is fermented with only wheat flour and water. The texture is soft and the volume is excellent, and the quality and palatability of the bread such as increased aroma and flavor can be improved. Overcoming the limitations of, it can be usefully used as a manufacturing method of fermented bread.

1 and 2 are views showing sour species manufactured according to the present invention.

The preferred embodiment of the present invention will be described in detail. Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the accompanying embodiments. However, the present invention is not limited to the embodiments to be posted below, but may be implemented in various different forms, and only these embodiments make the posting of the present invention complete, and common knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to those who have, and the invention is only defined by the scope of the claims. The same reference numerals refer to the same elements throughout the specification.

Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used with meanings that can be commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not interpreted ideally or excessively unless explicitly defined specifically.

In addition, in the present specification, the singular form may also be included in the plural form unless specifically stated in the phrase. As used herein, "comprises" and/or "comprising" refers to the presence of one or more other components, steps, actions and/or elements in which the recited component, step, operation and/or element is Or does not preclude additions.

The present invention provides a sour species and a bread manufacturing method for improving the flavor and texture of bread.

In the present invention, bread was prepared using the improved sour seed method and fermented seed method, and sour dough was prepared by overcoming the limitations of commercial yeast, and lactic acid bacteria were used as a factor that helps the production of acid.

In the improved sour seed method of the present invention, water and rye flour are kneaded and left to stand at an appropriate temperature, and water and flour are continuously replenished to produce yeast and acid, and as the aging process proceeds, aroma is generated.

Specifically, the method for producing sour seeds for baking of the present invention is: a) 100 parts by weight of rye, 120 parts by weight of distilled water, and 2 parts by weight of malt are fermented at a temperature of 23°C to 24°C for 20 to 30 hours to produce primary sour seeds. And, b) adding distilled water and flour in the same amount as the sour seeds to the primary sour seeds, respectively, and fermenting them at a temperature of 23°C to 24°C for 10 to 15 hours to prepare a second sour seeds; and , c) adding distilled water and flour twice of the step b) to the secondary sour species, respectively, and fermenting them at a temperature of 23° C. to 24° C. for 10 to 15 hours to prepare a tertiary sour species, d) adding distilled water and flour twice as much as in step c) to the tertiary sour species, and fermenting them at a temperature of 23°C to 24°C for 10 to 15 hours to prepare a fourth sour species, e ) After kneading by adding 2 to 3 parts by weight of lactic acid bacteria to the fourth sour species, fermenting for 10 to 15 hours at a temperature of 25°C to 35°C and a humidity of 70% to 80%, and f) the fermentation It may include the step of aging the finished dough at a temperature of 0 ℃ to 5 ℃.

In some embodiments, the pH in steps a) to e) may preferably be 3.4 to 4.0, the fermentation time can be adjusted until the appropriate pH is reached, and the fermentation can be optimized by adjusting the appropriate pH. I can.

In the above steps a) to e), the temperature of the water may be preferably 30°C to 35°C, more preferably the water in steps a) and b) is 35°C, and the water in steps c) to d) May be 30°C.

Preferably, the fermentation time in the a) step is 24 to 36 hours, the fermentation time in each of the b) to d) steps is 12 hours, and the fermentation in the e) step is 12 hours at a temperature of 30°C. Can be done during. In addition, in step e), water may be added so that the water content of the sour species is 40 to 50%.

Furthermore, the addition of lactic acid bacteria in step e) may be added as a culture solution obtained by culturing the lactic acid bacteria in skim milk.

As described above, the fermentation step for the production of sour seeds in steps a) to d) is performed under a temperature of 23°C to 24°C. In the prior art, fermentation of sour species is generally performed at a high temperature of 30°C, whereas in the present invention, it is performed at a relatively low temperature of 23°C to 24°C. The fermentation temperature can derive the best organoleptic properties in the manufacture of bread.

In addition, the fermentation step for producing sour seeds in steps a) to e) as described above is performed under a pH of 3.4 to 4.0. The fermentation pH can derive the best organoleptic properties in the manufacture of bread.

Meanwhile, if necessary, a step of adding an additive to the tertiary sour species may be additionally performed between step c) and step d). Preferably, the additive is roasted coffee extract 30% to 40% by weight, lemon oil 20% to 30% by weight, bergamot oil 10% to 20% by weight, geranium oil 10% to 20% by weight, and glycerin fatty acid ester It includes 5% by weight to 15% by weight, and by adding the additive to the tertiary sour species in this way, it is possible to further maximize the effect of improving the flavor and texture of the sour species for baking.

More specifically, the roasted coffee extract contained in the additive is produced in an alpine area of 900 m to 1,300 m above sea level and harvested by the wet method, but coffee beans having a screen size of 12 to 14 and a moisture content of 10% to 13% Is an espresso liquid with a surface energy of 20mN/m to 35mN/m extracted after performing a high-roast or city-class roasting method among eight stages of roasting of the SCAA (specialty coffee association of America) classification. Most preferably, bergamot oil extracted by steam distillation method, and geraniums containing a bergamot base extract comprising 1% to 11% by weight of bergamot flowers, 70% to 80% by weight of bergamot leaves, and 15% to 25% by weight of bergamot stems It is preferable to use a geranium oil extracted by steam distillation method of a geranium base extract comprising 5% to 15% by weight of flowers, 65% to 75% by weight of geranium leaves, and 15% to 25% by weight of geranium stems.

The method for producing bread using sour seeds for baking of the present invention may include forming and firing the dough for baking sour seeds prepared by the above-described method. Preferably, the sintering may be performed by heating in an oven set at 160° C. to 200° C. for 10 minutes to 30 minutes.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Example 1. Preparation of sour species

First, on the first day, 100 g of rye, 120 g of water at 35° C., and 2 g of malt were put in a sterilized glass container, mixed well, and the dough was fermented at 23 to 24° C. for 24 hours at a pH between 3.4 and 4.0.

Thereafter, on the second day, 220 g of flour (gravity flour) and 220 g of water at 35° C. were well mixed with the total amount of the first day dough, and the dough was fermented at 23 to 24° C. for 12 hours at a pH of 3.4 to 4.0.

On the third day, 440 g of flour (gravity flour) and 440 g of water at 30° C. were well mixed with the total amount of the dough on the second day, and the dough was fermented at 23 to 24° C. for 12 hours at a pH between 3.4 and 4.0.

On the fourth day, 880 g of flour (gravity flour) and 880 g of water at 30° C. were well mixed with the total amount of the dough on the third day, and then the dough was fermented at 23 to 24° C. for 12 hours at a pH between 3.4 and 4.0.

Thereafter, 2 g of lactic acid bacteria and water were added to the dough to have a water content of 40 to 50%, followed by kneading, and then fermented at 30° C. for 12 hours at a pH between 3.4 and 4.0, and then refrigerated at 2° C. and aged. The prepared sour species are shown in FIGS. 1 and 2.

Example 2. Preparation of bread

2-1. Manufacture of bread

The sour seeds prepared in Example 1 were rounded to give a bench time for 20 minutes to give elasticity, and then molded and panned on a bread mold, followed by further fermentation at a temperature of 33° C. and a humidity of 80% for 60 minutes. Then, it was baked in an oven heated to 160° C. for 30 minutes to prepare baguette bread.

2-2. Manufacture of baguette

The sour seeds prepared in Example 1 were divided and rounded by 100 to 200 g each, and then molded into a length of 15 to 25 cm, further fermented at 25 to 35°C and 70 to 80% humidity, and heated to 160°C. Bake in the oven for 15 minutes to prepare baguette bread.

Experimental Example 1. Measurement of volume change depending on fermentation pH and temperature

While performing additional fermentation of the baguette prepared in Example 2-2, the height (volume mL) of the dough was measured while adjusting pH and temperature, respectively. This experiment was repeated twice and the results are shown in Tables 1 and 2 below.

Fermentation pH
(Temperature 23℃) Volume (mL) 1 time Episode 2 3.5 140.33 148.10 4.0 138.21 142.37 4.2 110.58 122.56 4.5 98.00 108.43 5.0 87.54 92.45

As shown in Table 1, the highest volume was shown at pH 3.5, and the volume decreased as the fermentation pH increased, showing a significant change.

Fermentation temperature
(pH 3.5) Volume (mL) 1 time Episode 2 23 130.31 141.23 24 135.43 139.54 25 128.00 132.66 27 125.95 129.86 30 107.68 110.31

As shown in Table 1, the highest volume was exhibited at the temperatures of 23°C and 24°C, and in particular, the volume decreased at the temperature of 30°C, showing a significant change.

Experimental Example 2. Sensory evaluation of the prepared bread

For bread prepared by adjusting pH and temperature in each of the above examples, 9 kinds of color (outside), color (inside), aroma, taste, texture, elasticity, and overall acceptability for a panel of 14 ordinary people. The items were evaluated by a 7 point scoring method, and the results are shown in Tables 3 and 4.

Each characteristic was evaluated with a full score of 5, and 1 was set as'very bad' and 5 was set as'very good'.

division pH 3.5 4.2 5.0 Color-outside 3.75 3.67 3.83 Color-inside 3.92 3.67 4.00 incense 3.50 3.18 2.75 flavor 5.00 4.67 4.67 Texture 4.87 4.44 4.21 Elasticity 3.63 3.43 3.65 Overall favorability 4.11 3.84 3.85

division Temperature(℃) 23 25 30 Color-outside 3.80 3.80 3.76 Color-inside 4.14 4.20 4.08 incense 3.92 3.67 3.24 flavor 4.98 4.54 4.18 Texture 4.53 4.23 3.82 Elasticity 3.59 3.52 3.16 Overall favorability 4.16 3.99 3.70

As shown in Tables 3 and 4, it was confirmed that the group fermented at pH 3.5 and 23° C. received high scores in sensory evaluation including aroma, taste, and texture, and improved overall affinity. The manufacturing method is a natural fermentation method in which yeast in the air is fermented with only flour and water. It has a soft texture and excellent volume, and it can improve the quality and palatability of bread, such as increasing aroma and flavor, overcoming the limitations of commercial yeast. It was confirmed through an experiment that it can be done.

Meanwhile, in the present specification, only a few examples of various embodiments performed by the present inventors are described, but the technical idea of the present invention is not limited or limited thereto, and may be modified and variously implemented by those skilled in the art.

Claims (6)

a) fermenting 100 parts by weight of rye, 120 parts by weight of distilled water, and 2 parts by weight of malt at a temperature of 23°C to 24°C for 20 to 30 hours to prepare primary sour species;
b) adding the same amount of distilled water and flour to the primary sour species, respectively, and fermenting them at a temperature of 23°C to 24°C for 10 to 15 hours to prepare a secondary sour species;
c) adding distilled water and flour twice as much as in step b) to the second sour species, and fermenting them at a temperature of 23°C to 24°C for 10 to 15 hours to prepare a tertiary sour species;
d) 30% to 40% by weight of roasted coffee extract, 20% to 30% by weight of lemon oil, 10% to 20% by weight of bergamot oil, 10% to 20% by weight of geranium oil, and 5% by weight of glycerin fatty acid ester Adding 3 parts by weight of an additive containing 15% by weight to the tertiary sour species;
e) Distilled water and wheat flour twice of the step c) are added to the tertiary sour species to which the additive is added, and fermented at a temperature of 23°C to 24°C for 10 to 15 hours to prepare a fourth sour species. The step of doing; And
f) After kneading by adding 2 to 3 parts by weight of lactic acid bacteria to the fourth sour species, fermenting for 10 to 15 hours at a temperature of 25°C to 35°C and a humidity of 70% to 80%; including, Method for producing sour species for baking.
delete The method of claim 1,
In the step f), water is added so that the water content of the sour species is 40% to 50%, and the lactic acid bacteria are added as a culture solution obtained by culturing the lactic acid bacteria in skim milk. . delete delete delete

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