KR102343102B1 - Levain and lions mane mushroom bread and manufacturing method the same - Google Patents

Abstract

The present invention relates to a variant pre-ferment manufacturing method for lion's mane mushroom bread manufacturing and a lion's mane mushroom bread manufacturing method using the same. The variant pre-ferment manufacturing method includes: a natural pre-ferment manufacturing step (S10) of manufacturing a natural pre-ferment by the rafraichi method after manufacturing the first pre-ferment using water and strong flour; and a variant pre-ferment manufacturing step (S20) in which the natural pre-ferment manufactured in step S10 is used. In the variant pre-ferment manufacturing step (S20), wrapping and 18-hour fermentation are performed after mixing 350 parts by weight of the natural pre-ferment completed in step S10, 500 parts by weight of strong flour, 500 parts by weight of water, 20 parts by weight of honey, and 80 parts by weight of lion's mane mushroom.

Description

Variant fermented species manufacturing method for producing roe deer's bread, and method for manufacturing roe deer's bread using the same

The present invention provides a method for producing a fermented species of fermented roe deer for producing roe deer's bread, and a method for manufacturing fermented roe deer bread using the same.

It is made by mixing flour with water and salt, kneading it, and then fermenting it to shape it into various shapes or put it in a mold and bake it in an oven. It is the action of the agent levant such as yeast and fermented species that creates the unique characteristics of bread.

Yeast, a factory yeast that is generally used for making bread, serves to inflate the dough when making bread. Yeast is a type of fungus that is neither a plant nor an animal, but a microorganism. If you make the yeast an appropriate environment such as temperature, food, oxygen, and humidity, it will multiply explosively and ferment alcohol. Yeast converts the sugars in the flour into alcohol and carbon dioxide, releasing gas, which inflates the dough. Among many types of yeast, only one type of brewer's yeast, AlE YEAST, which has excellent carbon dioxide generating ability, is purely isolated and cultivated in a factory as a single species, and the scientific name is Saccharomyces cerevisiae.

The advantage of yeast, a factory-made yeast, is that it can greatly expand bread in a short time due to its excellent carbon dioxide generation capacity. Yeast has no legal problems in the process of mass production, but there is a problem in using growth promoters and antibiotics, which are clinically problematic, and manipulating yeast genes.

Fermented species refers to substances that can cause fermentation, such as yeast and koji. In bread making, it refers to a naturally fermented species made by mixing wheat flour and water. Naturally fermented species are made on the principle that the microorganisms contained in the flour are naturally cultured and fermented without the addition of yeast products. This fermented dough, which has a relatively hard texture, is mainly used to make Fang au le bain (sourdough bread), a naturally fermented bread. The baker needs to feed the fermented species with fresh flour and water every day to ensure it can be used continuously. A part of the naturally fermented species made in this way is used to make bread on the same day, and the remaining first dough is used as a starter for culturing the fermented species the next day. ([Naver Knowledge Encyclopedia] Fermented species [LEVAIN] (Grand Larus Cooking Encyclopedia, Hyeonjeong Kang, Miseon Kim)) Starter dough is made by mixing new wheat flour and water with cultured yeast.

In the case of naturally fermented bread, when water is added to wheat flour, starch is hydrolyzed and sugar is released. This sugar is supplied as food and an appropriate environment is provided for yeast to be activated so that the bread can be continuously grown. Put it in the dough to cause fermentation. The type of fermenting microorganism is a microflora state that is dominant in Lactobacillus or Saccharomyces.

Naturally fermented bread gives the bread a sour, deep, and unique flavor. It has the advantage of not using growth promoters and antibiotics, which are problematic in commercial yeast, and not genetically engineered as a fermenting microorganism. Naturally fermented species produce a lot of fermented products beneficial to our body through natural fermentation of various microorganisms. Naturally fermented bread enables effective body absorption of control nutrients and constituent nutrients, and has the effect of decomposing pesticides and heavy metals added during cultivation and distribution. Naturally fermented bread is effective in preventing adult diseases and improving constitution.

KR 1020200114626 A (2020.10.07) KR 1020140043989 A (2014.04.14) KR 1011974690000 B (2012.11.09)

An object of the present invention is to provide a method for producing a naturally fermented bread with a rich mushroom flavor, which is fermented naturally without kneading the dough by aging as a naturally fermented species by using the hepatic rhinoceros mushroom to minimize oxidation and gluten formation. do it with

In order to achieve the above object, the present invention,

In the method for producing a fermented strain for producing Roeaceae bread,

A natural fermented species manufacturing step (S10) of preparing a first species using water and strong flour as materials and then manufacturing a naturally fermented species by the Rafseshi method; and

Using the natural fermented species prepared in step S10, including a mutant fermented species production step (S20),

The mutant fermented species manufacturing step (S20) is

350 parts by weight of the natural fermented species completed in step S10, 500 parts by weight of strong flour, 500 parts by weight of water, 20 parts by weight of honey, and 80 parts by weight of black roe deer, characterized in that it is prepared by mixing and then wrapping and fermenting for 18 hours. A method for preparing a fermented variety for the manufacture of bread is provided.

In step S10,

100 parts by weight of water, 100 parts by weight of strong flour, and 10 parts by weight of honey are mixed and stored for 24 hours (S11);

The first rafresh manufacturing step (S12) of mixing 200 g of the first species of S11, 200 g of water, 200 g of strong flour, and honey and storing for 24 hours;

Secondary lafresh manufacturing step (S13) of mixing the first rafresh of S12, 600g of water, 600g of strong flour, and honey and storing for 24 hours;

A tertiary lafresh manufacturing step (S14) of mixing 600g of the secondary rafresh of S13, 600g of water, 600g of strong flour, and honey and storing the mixture for 24 hours;

The 4th rafresh manufacturing step (S15) of mixing 600g of the tertiary rafresh of S14, 600g of water, 600g of strong flour, and honey and storing for 24 hours;

The 5th rafresh manufacturing step of mixing 600g of the 4th rafresh of S15, 600g of water, 600g of strong flour, and honey and storing them for 24 hours (S16);

6th lafresh manufacturing step of refrigerated storage when the 5th rafresh of S16 is mixed with 600g of water, 600g of water, 600g of bread flour, and honey is mixed and incubated to double the volume, bubbles are formed on the surface, and cracks occur (S17); and

The 6th Rafresh of S17 is mixed with 600g of water, 600g of water, 600g of bread flour, and honey is mixed and then cultured to double the volume, bubbles are formed on the surface, and cracks occur. characterized by including.

The fermentation in step S20 is characterized in that it proceeds at 22 ~ 24 ℃.

A method for producing roe deer calf bread using a fermented strain according to another embodiment of the present invention,

A step (S30) of producing a Roeaceae Dough using the variant fermented species; and

and a baking step (S40) of roe deer bread to complete the roe deer bread by baking the roe deer dough completed in step S30,

The step S30 is,

1350 parts by weight of the fermented strain, 80 parts by weight of roe deer mushroom, 1000 parts by weight of strong flour, and 650 parts by weight of water, followed by fermentation at 22 to 24° C. for 1 hour (S31);

mixing 10 parts by weight of salt with the fermented product of step S31 and then fermenting at 22 to 24° C. for 1 hour (S32);

mixing 10 parts by weight of salt with the fermented product of step S32 and then fermenting at 22 to 24° C. for 1 hour (S33);

5 parts by weight of salt and 50 parts by weight of oil are added to the fermented product of step S33, and then mixed to complete the roe deer's dough (S34).

In step S34,

The oil is olive oil, and 3 parts by weight of truffle oil is additionally mixed.

The step S40 is,

A step of dividing the tertiary roe deer's thigh dough completed in step S34 by 350 parts by weight in a baking pan and fermenting it for about an hour after panning (S41);

Sprinkling toppings on the fermented dough in the above step (S42);

Putting the pan in an oven and baking (S43),

In step S43, the oven is set at 190 degrees on the upper heat and 230 degrees on the bottom, bakes for 14 minutes after giving steam twice, then gives steam once more and bakes for an additional 4 minutes to complete the roe deer's bread do.

According to the embodiment of the present invention configured as described above, it is possible to provide a method of manufacturing a natural fermented bread that minimizes gluten formation and maximizes the flavor, nutrition and efficacy of mushrooms while giving a chewy texture.

1 is a flowchart illustrating a method for manufacturing roe deer leguminous bread according to an embodiment of the present invention.
2 is a photograph showing the 7th rafresh natural fermented species.
3 is a photograph showing the primary naturally fermented species stored refrigerated.
4 is a photograph showing the production process of the secondary variety fermented species.
5 is a photograph showing the process of making the tertiary roe deer's buttocks dough.
6 is a photograph showing a state of panning the Dough Roe deer's thigh.
7 is a photograph showing the finished product of roe deer leguminous bread.

Hereinafter, an embodiment according to the present invention will be described in more detail with reference to the accompanying drawings.

1 is a flow chart showing a method for manufacturing roe deer calf bread according to an embodiment of the present invention; 4 is a photograph showing the production process of the secondary variant fermented species, FIG. 5 is a photograph showing the process of making the third fermented roe deer's buttocks dough, FIG. This is a picture showing the finished product of Roe deer loin bread.

The present invention relates to a naturally fermented roe deer mushroom and a method for making bread using the same To minimize oxidation and gluten formation, it provides a rich mushroom flavor, less burden on the stomach, and low calorie content. The roe deer mushroom bread according to the embodiment of the present invention can be prepared without including the basic ingredients of bread manufacturing such as sugar, butter, eggs, yeast, and milk, so it is helpful for diet and has the effect that vegetarians can eat it.

The roe deer mushroom bread according to an embodiment of the present invention is prepared from water, strong flour, honey, roe deer roe mushroom, salt (Guerande sea salt), olive oil, truffle oil, cheddar cheese, glutinous rice flour, and condensed milk.

The scientific name of Hericium erinaceum is Hericium erinaceum, and it is known to be effective in preventing diabetes, and is effective in inflammation, immunity, gastritis, esophagitis, dementia, and blood sugar control. It is low in calories and rich in fiber and water, giving you a feeling of fullness. In oriental medicine, it is said to be effective for stomach and intestinal diseases.

The mushroom's beneficial bacteria are permeated into the fermented species and rapidly cultured to maximize the mushroom's flavor, nutrition and efficacy. The growth activity temperature of the fermented species is the same as the activity temperature of the fermented species, with a growth activity temperature of 25 degrees PH (acidity) 5.

The norugung mushroom bread has a high protein content and maximizes the chewiness of the norugung day bread made without kneading the dough to improve the texture. The high content of dietary fiber makes the texture of the bread dough dense and flexible, giving it a soft texture. King roe deer mushroom bread is helpful in preventing diet constipation, such as promoting bowel movement, lowering blood cholesterol, and controlling the rate of sugar absorption after meals. It also helps in relieving reflux esophagitis and gastritis indigestion. In addition, roe deer mushroom contains brain cell activating substances and has an effect of preventing dementia. In addition, it has the advantage of enhancing the antioxidant effect, hormonal balance of the body's immune system, and body's ability to restore the body by regulating insulin.

As shown in FIG. 1 , the method for producing a hepatica fermented mushroom bread according to an embodiment of the present invention includes a first naturally fermented species production step (S10), a second fermented mutated species production step (S20), and a tertiary fermented fermented species production step (S20). It includes a step (S30), and a step (S40) of baking roe deer chestnut bread.

The first naturally fermented species manufacturing step (S10) is as follows.

S11) Making the first species: 100g water + 100g bread flour + 10g honey, mix all ingredients and store at 28℃ for 24 hours

S12) 1st day rafraichi: 200g of the first species of S11 + 200g of water + 200g of strong flour + a small amount of honey, mix all ingredients and store at 28℃ for 24 hours

S13) Day 2 LaFresh: S12 Day 1 LaFresh 600g + Water 600g + Bread flour 600g + A small amount of honey, mix all ingredients and store at 28℃ for 24 hours

S14) 3rd day Lafresh: S13 2nd day Lafresh 600g + water 600g + bread flour 600g + a small amount of honey, mix all the ingredients and store at 28℃ for 24 hours, discard the rest of the 2nd day Lafresh.

S15) Day 4 LaFresh: S14 Day 3 LaFresh 600g (discard the rest) + water 600g + bread flour 600g + small amount of honey, mix all ingredients and store at 28℃ for 24 hours

S16) Day 5 Lafresh: S15 Day 4 Lafresh 600g (discard the rest) + water 600g + bread flour 600g + a small amount of honey, mix all ingredients and store at 28℃ for 24 hours

S17) Day 6 LaFresh: Day 5 LaFresh of S16 (discard the rest) + 600g water + 600g bread flour + a small amount of honey, mix all ingredients and incubate at 28℃ refrigerated storage

S18) 7th day Lafresh: S17 Day 6 Lafresh 600g (discard the rest) + water 600g + strong flour 600g + a small amount of honey, mix all ingredients and incubate at 28℃ refrigerated storage

A small amount of honey in S12 to S18 is about 5 g.

The second fermented species manufacturing step in step S20 is made by mixing 350g of Lafresh on the 7th day, 500g of strong flour, 500g of water, 20g of honey, and 80g of Heeki roe mushroom. The secondary fermented species is made by tearing roe deer mushroom and putting it in a large bowl, stirring it lightly with 350g of Rafresh on the 7th day, 500g of strong flour, 500g of water, and 20g of honey, then wrapping it and fermenting it at 22 ~ 24℃ for 18 hours. As the active temperature of the fermented species is 25° C. and the active acidity is ph5, the fermented species is the same as the temperature and acidity for activation of the fermented species.

The 3rd step S30 roe deer's dough is made by mixing 80g of roe deer mushroom, 1000g of bread flour, 650g of water, 25g of salt (Guerande sea salt), 50g of olive oil, and 3g of truffle oil.

The 3rd step of manufacturing roe deer's dough (S30) is to lightly stir 80 g of roe deer mushroom, 1000 g of strong flour, and 650 g of water to the entire amount of the second fermented variety, then wrap and ferment at 22 ~ 24 ℃ for 1 hour at 22 ~ 24 ℃ (S31), S31 Sprinkle 10g of salt on the dough in step S32, stir with a spatula, and then ferment for 1 hour at 22 ~ 24℃ after wrapping (S32). Sprinkle 10g of salt on the dough in step S32 and stir with a spatula, then wrap 22 ~ 24 It consists of a step of fermenting at ℃ for 1 hour (S33), and a step of completing the third roe deer's thigh dough (S34) by adding 5 g of salt, 50 g of olive oil, and 3 g of truffle oil to the dough in step S33 and stirring it with a spatula. Salt acts to prevent the fermentation of the dough, so it is divided into steps S32 to S34 to reduce the resistance to fermentation.

In the baking step (S40), the tertiary roe deer dough completed in step S34 is divided into 9 square pans sprayed with oil by 350g, panned and fermented at room temperature for about an hour at 24℃, then put on a sheet of cheddar cheese and glutinous rice Sprinkle the toppings, put the pan into the deck oven, steam twice at 190 degrees above and 230 degrees below, and bake for 14 minutes, then steam once more and bake for another 4 minutes to complete.

Glutinous rice topping is prepared by mixing 250g of glutinous rice, 120g of water, 5g of salt, and 60g of condensed milk.

Claims (6)

In the method for producing a fermented strain for producing a Roeaceae bread,
A natural fermented species manufacturing step (S10) of preparing a first species using water and strong flour as materials and then producing a naturally fermented species by the Lafresh method; and
Using the natural fermented species prepared in step S10, including a mutant fermented species production step (S20),
The mutant fermented species manufacturing step (S20) is
350 parts by weight of the natural fermented species completed in step S10, 500 parts by weight of strong flour, 500 parts by weight of water, 20 parts by weight of honey, and 80 parts by weight of roe deer mushroom, wrapped and fermented for 18 hours,
Tear the roe deer mushroom and put it in,
The step S10 is,
100 parts by weight of water, 100 parts by weight of strong flour, and 10 parts by weight of honey are mixed and stored for 24 hours (S11);
The first rafresh manufacturing step (S12) of mixing 200 g of the first species of S11, 200 g of water, 200 g of strong flour, and 5 g of honey and storing the mixture for 24 hours;
A second rafresh manufacturing step (S13) of mixing the first rafresh of S12, 600g of water, 600g of strong flour, and 5g of honey and storing it for 24 hours;
A tertiary lafresh manufacturing step (S14) of mixing 600g of the second rafresh of S13, 600g of water, 600g of strong flour, and 5g of honey and storing it for 24 hours;
4th rafresh manufacturing step of mixing 600g of 3rd rafresh of S14, 600g of water, 600g of strong flour, and 5g of honey and storing for 24 hours (S15);
The 5th rafresh manufacturing step (S16) of mixing 600g of the 4th rafresh of S15, 600g of water, 600g of strong flour, and 5g of honey and storing them for 24 hours;
6th Rafresh manufacturing step (S17) of mixing the 5th Rafresh of S16, 600g of water, 600g of bread flour, and 5g of honey, and then culturing to double the volume, create bubbles on the surface, and refrigerate if cracks occur (S17) ; and
The 6th Rafresh of S17 is mixed with 600g of water, 600g of water, 600g of bread flour, and 5g of honey, and then cultured to double the volume, create bubbles on the surface, and refrigerate when cracks occur. Variant fermented species production method for the production of roe deer beef, characterized in that it comprises a. delete The method of claim 1,
In the step S20, the fermentation is a method for producing a fermented variety of fermented roe deer for the production of bread, characterized in that it proceeds at 22 ~ 24 ℃. In the method of manufacturing a fermented fermented fermented species produced by the method of claim 1,
A step (S30) of producing a Roe deer's thigh dough using the mutant fermented species; and
and a baking step (S40) of roe deer bread to complete the roe deer bread by baking the roe deer dough completed in step S30,
The step S30 is,
1350 parts by weight of the fermented strain, 80 parts by weight of roe deer mushroom, 1000 parts by weight of strong flour, and 650 parts by weight of water, followed by fermentation at 22 to 24° C. for 1 hour (S31);
10 parts by weight of salt is mixed with the fermented product of step S31 and then fermented at 22 to 24° C. for 1 hour (S32);
mixing 10 parts by weight of salt with the fermented product of step S32 and then fermenting at 22 to 24° C. for 1 hour (S33);
5 parts by weight of salt and 50 parts by weight of oil are added to the fermented product of step S33, and then mixed to complete the roe deer's dough (S34). 5. The method of claim 4,
In step S34,
The oil is olive oil, and 3 parts by weight of truffle oil is additionally mixed. 5. The method of claim 4,
The step S40 is,
The step of fermenting for about one hour after dividing the dough for roe deer roe roe finished in step S34 by 350 parts by weight in a baking pan (S41);
Sprinkling toppings on the fermented dough in the above step (S42);
Putting the pan in an oven and baking (S43),
In step S43, the oven is set at 190 ° C., and 230 ° C., on the lower heat. After giving steam twice, bake for 14 minutes, and after giving steam once more, bake for an additional 4 minutes to complete the roe deer's bread A method of making roe roe beetle bread.

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