KR102409629B1 - Cultivation method of panettone starter equipped with mass cultivation productivity which can improve texture of bread and secure taste uniformity - Google Patents

Abstract

The present invention relates to a method for culturing Panettone species capable of improving texture and ensuring uniformity of taste and having mass culture productivity. It is possible to stably mass-cultivate Panettone species in an easy way without issues, and even if Panettone is made using mass-cultured Panettone species, it is easy to make Panettone with improved flavor and texture that is more suitable for the taste of Koreans. can be manufactured.

Description

Cultivation method of Panettone species with improved texture and taste uniformity and with mass culture productivity

The present invention relates to a method for culturing Panettone species capable of improving texture and ensuring uniformity of taste and having mass culture productivity.

Recently, with the improvement of living standards, as consumers' preferences for food have become more diverse and advanced, there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference. Among processed foods, breads refer to breads, cakes, breads, donuts, etc. manufactured by adding other foods or food additives to grain flour as the main raw material. Bread is increasingly consumed as a substitute for rice as it is transformed into a westernization of eating habits or the pursuit of convenient eating habits.

As a general method of making bread, there is a straight method in which the ingredients to be used are added and mixed at once, and a fermented species method in which the remaining ingredients are mixed after aging the fermented seeds in advance.

Panettone is a typical bread originating from Milan, Italy. Panettone is a dough that is fermented for a long period of time based on a natural yeast called Panettone, and is made with nuts such as raisins, candied fruits, pistachios, almonds, and walnuts. It has been produced according to the fermented species method described above, but it was not easy to import Panettone species into Korea, and it was difficult to control the state of yeast species during the culture process, so it was difficult to culture in large quantities. However, there have been regrets that the aging of the bread is accelerated due to the excessive production of lactic acid, the deterioration of the texture of the bread, and the lack of flavor because it does not meet the suitable fermentation and aging conditions.

The present inventors have conducted research to secure stable culture of Panettone species and uniform acidity and taste of the species, and furthermore, to prepare Panettone more suitable for the taste of Koreans, a method for culturing Panettone species equipped with mass culture productivity The present invention was completed by developing a panettone baking method with improved flavor and texture.

The present invention has been devised to solve the above-described problems, and an object of the present invention is to provide a method for culturing Panettone species capable of improving texture and ensuring uniformity of taste and having mass culture productivity.

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

According to an embodiment of the present invention in order to solve this problem, a) after mixing 1,000 parts by weight of sour seeds and 555 parts by weight of wheat flour for 12 to 18 hours, a temperature of 25 ℃ to 29 ℃ and a relative humidity of 80% to 90% fermenting for 6 to 10 hours to prepare a primary Panettone species; b) 3,111 parts by weight of wheat flour and 1,296 parts by weight of distilled water are added to the first Panettone species, mixed for 12 to 18 hours, and then mixed at a temperature of 25°C to 29°C and a relative humidity of 80% to 90% for 6 hours to 10 hours Fermentation to prepare a secondary Panettone species; and c) 8,889 parts by weight of wheat flour and 3,593 parts by weight of distilled water are added to the secondary panettone species, mixed for 12 to 18 hours, and then mixed at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 6 hours to 10 hours. A method for culturing Panettone species is provided, including the step of time-fermenting.

In step a), 1,000 parts by weight of the sour species and 555 parts by weight of the flour are at a low-speed mixing and 10,000 RPM to 20,000 RPM performed for 1 minute to 5 minutes at a rotation speed of 5,000 RPM (revolution per minute) to 10,000 RPM. It is characterized in that the medium-speed mixing performed for 5 to 15 minutes is alternately performed for 12 to 18 hours and mixed.

1,000 parts by weight of the sour species used in step a), a1) 30 parts by weight of rye, 35 parts by weight of distilled water, and 0.6 parts by weight of malt at a temperature of 23 ° C. manufacturing; a2) adding 66.7 parts by weight of distilled water and 66.7 parts by weight of wheat flour to the first sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a secondary sour species; a3) adding 133 parts by weight of distilled water and 133 parts by weight of wheat flour to the secondary sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a tertiary sour species; a4) adding 267 parts by weight of distilled water and 267 parts by weight of wheat flour to the tertiary sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a quaternary sour species; and a5) kneading by adding 1 part by weight of lactic acid bacteria to the quaternary sour species, and then fermenting for 10 to 15 hours at a temperature of 25 ° C. to 35 ° C., and a relative humidity of 70% to 80% to prepare the sour species step; characterized in that it is manufactured to include.

It is characterized in that the flour input in each of steps a1) to a4) is gravity flour, and the flour input in each of steps a) to c) is strong flour.

Between steps a2) and a3), it characterized in that it further comprises the step of adding 8 parts by weight of egg white mixture containing egg white and other additives to the secondary sour species.

The egg white mixture comprises 45 wt% to 55 wt% of egg white, 15 wt% to 25 wt% cocoa powder, 10 wt% to 20 wt% gelatin, and 10 wt% to 20 wt% papaya extract powder do.

The egg white is characterized in that the weight is 62 g to 66 g and the yolk index (yolk index) is extracted and separated from the eggs 0.33 to 0.42.

According to the method for culturing Panettone species of the present invention, it is possible to stably mass-culture Panettone species in an easy manner without the issue of death of naturally fermented species or a decrease in swelling during baking.

In addition, since the Panettone species has uniform acidity and rich taste, it is easy to manufacture Panettone with improved flavor and texture even if it is made using mass-cultured Panettone species. be able to do

Furthermore, when using the Panettone species cultured according to the embodiments of the present invention, it is possible to improve the quality and palatability of bread, such as easy long-term storage, enhanced flavor, better texture and soft texture, etc. By controlling the proper lactic acid production, it is possible to prevent the aging of bread during distribution and storage.

1 is a flowchart exemplarily showing a method for culturing Panettone species according to some embodiments of the present invention.
Figure 2 is a flow chart exemplarily showing the culture method of the sour species used for culturing the Panettone species.
3 is a view showing a panettone baked using the cultured Panettone species according to some embodiments of the present invention.

Preferred embodiments of the present invention will be described in detail. Advantages and features of the present invention and methods for achieving them will become apparent with reference to the accompanying embodiments. However, the present invention is not limited to the embodiments published below, but may be implemented in various different forms, and only these embodiments make the publication of the present invention complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning 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 to be interpreted ideally or excessively unless clearly defined in particular.

In addition, in the present specification, the singular form may also include a plural form unless otherwise specified in the text. As used herein, "comprises" and/or "comprising" refers to the presence of one or more other components, steps, operations and/or elements mentioned. or addition is not excluded.

1 is a flowchart exemplarily illustrating a method for culturing Panettone species according to some embodiments of the present invention, and FIG. 3 is a view showing a panettone baked using the cultured Panettone species according to some embodiments of the present invention.

1 to 3, the method for culturing Panettone species capable of improving texture and ensuring uniformity of taste and having mass culture productivity of the present invention is a) 1,000 parts by weight of sour species and 555 parts by weight of wheat flour for 12 hours to After mixing for 18 hours, fermentation is performed at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 6 hours to 10 hours to prepare a primary Panettone species, b) 3,111 wheat flour in the first Panettone species After adding parts by weight and 1,296 parts by weight of distilled water, mixing for 12 hours to 18 hours, and fermentation at a temperature of 25°C to 29°C and a relative humidity of 80% to 90% for 6 hours to 10 hours to prepare a secondary Panettone species , and c) 8,889 parts by weight of wheat flour and 3,593 parts by weight of distilled water are added to the secondary Panettone species and mixed for 12 to 18 hours, and then at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 6 hours to 10 hours of fermentation. The pH of the Panettone species cultured by the above-described method may be 3.3 to 3.5.

On the other hand, in order to maintain the proper acidity of the naturally fermented species and secure sufficient puffiness during baking, in step a), 1,000 parts by weight of the sour species and 555 parts by weight of the wheat flour are rotated from 5,000 RPM to 10,000 RPM for 1 minute. It is preferable that low-speed mixing performed for 5 minutes to 5 minutes and medium-speed mixing performed for 5 minutes to 15 minutes at a rotation speed of 10,000 RPM to 20,000 RPM are alternately performed for 12 hours to 18 hours and mixed.

In addition, preferably, 1,000 parts by weight of the sour species used in step a), a1) 30 parts by weight of rye, 35 parts by weight of distilled water, and 0.6 parts by weight of malt at a temperature of 23 ℃ to 24 ℃ fermented for 20 to 30 hours 1 Step of preparing a tea sour species, a2) adding 66.7 parts by weight of distilled water and 66.7 parts by weight of flour to the first sour species, and fermenting for 10 to 15 hours at a temperature of 23 ℃ to 24 ℃ to prepare a secondary sour species Step, a3) adding 133 parts by weight of distilled water and 133 parts by weight of wheat flour to the secondary sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a tertiary sour species, a4) above 3 Adding 267 parts by weight of distilled water and 267 parts by weight of wheat flour to the tea sour species, and fermenting for 10 to 15 hours at a temperature of 23 ° C. to 24 ° C. to prepare a fourth sour species, a5) Lactic acid bacteria 1 in the fourth sour species After kneading by adding parts by weight, it can be prepared to include the step of producing the sour species by fermentation at a temperature of 25 ° C. to 35 ° C., and a relative humidity of 70% to 80% for 10 hours to 15 hours.

In order to develop sufficient flavor of the fermented species, to soften the texture of the Panettone bread, and to suppress the accelerated aging of the bread, it is preferable to use wheat flour as the flour used for culturing the sour species, and use the flour used for culturing the Panettone species. It is preferable to use strong flour. That is, the wheat flour input in the steps a1) to a4) may use a wheat flour, and the flour input in the steps a) to c) may use strong flour.

If necessary, additional additives may be added during culturing of the sour species used in step a) for easier Panettone acidity control. Specifically, between steps a2) and a3), 8 parts by weight of an egg white mixture including egg white and other additives may be additionally added to the secondary sour species. Preferably, the egg white mixture may contain 45 wt% to 55 wt% of egg white, 15 wt% to 25 wt% of cocoa powder, 10 wt% to 20 wt% of gelatin, and 10 wt% to 20 wt% of papaya extract powder have. More preferably, the egg white included in the egg white mixture is preferably extracted and separated from selected eggs having a weight of 62 g to 66 g and an egg yolk coefficient of 0.33 to 0.42. Specifically, the egg white separated and extracted from the selected eggs is added to the egg white mixture, and the separated and extracted egg yolk is added in the panettone baking dough manufacturing step using the Panettone species cultured according to the embodiments of the present invention. can be

Hereinafter, the configuration of the present invention and its effects will be described in more detail through examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1. Culture of sour species

1) First, 100g of rye, 120g of water at 35℃, and 2g of malt were put in a sterilized glass container and mixed well, and then the dough was fermented at 23~24℃ for 24 hours.

2) Then, 220 g of wheat flour and 220 g of water at 35° C. were mixed well with the entire amount of the dough fermented in 1), and then the dough was fermented at 23 to 24° C. for 12 hours.

3) Then, 440 g of wheat flour (gravity flour) and 440 g of water at 30° C. were mixed well with the entire amount of the dough fermented in 2), and then the dough was fermented at 23 to 24° C. for 12 hours.

4) Then, 880 g of wheat flour (gravity flour) and 880 g of water at 30° C. were mixed well with the entire amount of the dough fermented in 3), and then the dough was fermented at 23 to 24° C. for 12 hours.

5) After that, add water to the dough fermented in 4) so that 3.5 g of lactic acid bacteria and water content are 40-50%, and knead, ferment at 30℃/RH 75% for 12 hours, and refrigerate at 2℃ and aged.

Example 2. Culture of Panettone species

1) After extracting 270 g of the sour species cultured in Example 1, 150 g of strong flour was added and mixed for 15 hours, and the mixed yeast species was fermented for 8 hours in a fermentation room at 27° C./RH 85%. During mixing for 15 hours, the mixer operated alternately between a low-speed mixing mode of 7,500 RPM (3 minutes) and a medium-speed mixing mode of 15,000 RPM (10 minutes).

2) Then, 840 g of strong flour and 350 g of distilled water were added to the dough mixed and fermented in 1) and mixed/fermented under the same mixing and fermentation conditions.

3) Then, 2,400 g of strong flour and 970 g of distilled water were added to the dough mixed and fermented in 2), and mixed/fermented under the same mixing and fermentation conditions, and thus the cultured Panettone species had a pH of about 3.4. .

Example 3. Panettone Baking

860 g of the Panettone species cultured in Example 2 were extracted. A solution was prepared by adding and mixing 860 g of Panettone species and 3,000 g of strong flour to 2,360 g of a sugar solution. The sugar solution was prepared by dissolving 860 g of refined sugar in 1500 g of distilled water at 8°C.

Thereafter, 750 g of egg yolk was added to the solution in 5 divided portions and mixed, and then 1225 g of butter was divided into 5 portions and mixed. During the input/mixing process of egg yolk and butter, the mixer alternately operated a low-speed mixing mode (8 minutes) of 7,500 RPM and a medium-speed mixing mode (15 minutes) of 15,000 RPM (15 minutes) for 10 times each.

Thereafter, the dough was fermented for 16 hours in a fermentation room at 24° C./RH 85%.

Thereafter, 1125 g of strong flour was added to the dough, thoroughly mixed until 100% gluten was captured, and stored at room temperature for 18 hours. At the same time, the butter mixture in which 1,875 g of butter, 3 vanilla beans, 300 g of honey, and 68 g of salt were thoroughly mixed with a blender was stored at room temperature for 18 hours.

Then, an egg yolk solution was prepared by mixing 860 g of sugar, 750 g of egg yolk, and 375 g of distilled water, and divided into 20 times and mixed in the dough.

Then, the butter mixture was divided into 5 times and mixed in the dough.

Thereafter, 1,875 g of pretreated dried fruits were added to the dough, mixed evenly, and fermented for 1 hour in a fermentation room at 27° C./RH 85%.

Thereafter, the dough was divided into 1000g pieces and panned on a prepared panettone paper mold, and then fermented for 5 hours in a fermentation room at 23°C/RH 70%.

Thereafter, the dough was baked in an oven set at 185° C. for 30 minutes, and then the oven temperature was changed to 165° C. and baked for 35 minutes. After baking, it was checked that the center temperature of the panettone was 93°C.

Finally, an iron skewer was inserted into the lower part of the baked panettone, and the panettone was turned over so that the top was facing down, hung on a rack, and cooled naturally for 16 hours to bake panetonetone.

Comparative Example 1. Panettone Baking

After culturing the Panetone species in the same manner as in Example 2, except that mixing in 1) to 3) of Example 2 was performed at a uniform RPM (15,000 RPM) for 10 hours, the same as in Example 3 Panettone was made in this way.

Comparative Example 2. Panettone Baking

After culturing the Panetone species in the same manner as in Example 2, except that mixing in 1) to 3) of Example 2 was performed at a uniform RPM (7,500 RPM) for 20 hours, the same as in Example 3 Panettone was made in this way.

Experimental Example 1. Sensory evaluation of baked panettone

In Example 3, Comparative Example 1, and Comparative Example 2, sensory evaluation was performed on the internal texture, flavor, aroma, chewiness and overall satisfaction of the panettone, which was sealed and stored at room temperature for about 2 weeks after being baked in each. Thus, it is shown in Table 1. The sensory evaluation was conducted using each of the panettones made in Example 4, Comparative Example 1, and Comparative Example 2, respectively, for 7 in-house panel members, based on a total score of 7 points.

division inner texture zest incense chewy Overall satisfaction Example 3 4.7 4.2 4.0 4.5 4.3 Comparative Example 1 4.2 3.7 3.9 4.3 4.0 Comparative Example 2 4.6 4.0 4.0 4.1 4.1

As shown in Table 1, the panettone of Example 3 received a higher score than the panetone of Comparative Example 1 or Comparative Example 2 in most sensory characteristics, and it was confirmed that overall satisfaction also showed a significant difference.

According to the above-described method for culturing Panettone species of the present invention, it is possible to stably mass-culture Panettone species in an easy manner without the issue of death of naturally fermented species or a decrease in swelling during baking. In addition, since the Panettone species has uniform acidity and rich taste, it is easy to manufacture Panettone with improved flavor and texture even if it is made using mass-cultured Panettone species. be able to do

Furthermore, when using the Panettone species cultured according to the embodiments of the present invention, it is possible to improve the quality and palatability of bread, such as easy long-term storage, enhanced flavor, better texture and soft texture, etc. By controlling the proper lactic acid production, it is possible to prevent the aging of bread during distribution and storage.

A person of ordinary skill in the art related to this embodiment will understand that it can be implemented in a modified form without departing from the essential characteristics of the above description. Therefore, the disclosed methods are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (7)

a) After mixing 1,000 parts by weight of sour species and 555 parts by weight of wheat flour for 12 to 18 hours, fermentation at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 6 hours to 10 hours to prepare the first Panettone species manufacturing;
b) 3,111 parts by weight of wheat flour and 1,296 parts by weight of distilled water are added to the first Panettone species, mixed for 12 to 18 hours, and then mixed at a temperature of 25°C to 29°C and a relative humidity of 80% to 90% for 6 hours to 10 hours Fermentation to prepare a secondary Panettone species; and
c) 8,889 parts by weight of wheat flour and 3,593 parts by weight of distilled water are added to the secondary panettone species, mixed for 12 to 18 hours, and then mixed at a temperature of 25°C to 29°C and a relative humidity of 80% to 90% for 6 hours to 10 hours A method of culturing Panettone species, including; fermenting.
According to claim 1,
In step a), 1,000 parts by weight of the sour species and 555 parts by weight of the wheat flour are low-speed mixing and 10,000 RPM to 20,000 RPM performed for 1 minute to 5 minutes at a rotation speed of 5,000 RPM (revolution per minute) to 10,000 RPM. Medium-speed mixing performed for 5 minutes to 15 minutes is alternately performed for 12 hours to 18 hours and mixing, characterized in that the mixing, Panetone species culture method.
According to claim 1,
1,000 parts by weight of the sour species used in step a),
a1) fermenting 30 parts by weight of rye, 35 parts by weight of distilled water, and 0.6 parts by weight of malt at a temperature of 23° C. to 24° C. for 20 to 30 hours to prepare a primary sour species;
a2) adding 66.7 parts by weight of distilled water and 66.7 parts by weight of wheat flour to the first sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a secondary sour species;
a3) adding 133 parts by weight of distilled water and 133 parts by weight of wheat flour to the secondary sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a tertiary sour species;
a4) adding 267 parts by weight of distilled water and 267 parts by weight of wheat flour to the tertiary sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a quaternary sour species; and
a5) After kneading by adding 1 part by weight of lactic acid bacteria to the quaternary sour species, fermenting for 10 to 15 hours at a temperature of 25 ° C. to 35 ° C., and a relative humidity of 70% to 80% to prepare the sour species ; Panettone species culture method, characterized in that it is prepared to include.
4. The method of claim 3,
The method for culturing Panettone species, characterized in that the flour input in each of steps a2) to a4) is wheat flour, and the flour input in each of steps a) to c) is strong flour.
4. The method of claim 3,
Between steps a2) and a3), the method for culturing Panettone species, characterized in that it further comprises adding 8 parts by weight of an egg white mixture containing egg white and other additives to the secondary sour species. .
6. The method of claim 5,
The egg white mixture comprises 45 wt% to 55 wt% of the egg white, 15 wt% to 25 wt% of cocoa powder, 10 wt% to 20 wt% of gelatin, and 10 wt% to 20 wt% of papaya extract powder A method for culturing Panettone species.
7. The method of claim 6,
The egg white has a weight of 62 g to 66 g and a yolk index (yolk index) of 0.33 to 0.42, characterized in that the extracted and isolated from eggs, Panetone species culture method.

Images