KR102414172B1 - Preparation method of fermented rice bread using fermented rice sourdough starter having Nuruk powder - Google Patents

Abstract

The present invention relates to fermented rice bread using a fermented species containing yeast and purple sweet potatoes. In the case of conventional rice bread, liquid makgeolli is used, but the present invention provides a method for producing fermented rice bread enriched in taste and nutrition by using Hwangguk-gyun powder, which is easily available in the market, and adding purple sweet potato to ferment it. The fermented rice bread of the present invention can provide more advantageous rice bread for health by further adding any one or more selected from the group consisting of Angelica asiatica extract, Sukhumus extract, loquat leaf extract, bellflower extract, green tea extract, and Goji berry extract.

Description

Fermented rice bread manufacturing method using fermented species using yeast {Preparation method of fermented rice bread using fermented rice sourdough starter having Nuruk powder}

The present invention relates to fermented rice bread using a fermented species containing yeast and purple sweet potatoes.

In general, bread means wheat bread made from wheat flour. There are two methods for making bread: the Straight Dough Method and the Heavy Breeding Method. First, the direct method is a baking method in which all the ingredients for bread making are put in a mixer and mixed at once, including a method of adding salt and oil in the middle of mixing. Second, the Joongjong method is a method of manufacturing bread through two stages, a heavy species and a main species, in order to improve the taste and aroma of the product rather than the direct method. This is also called the Sponge/Dough Method, and it is a method of mixing the first dough 'sponge' and the latter dough, 'dough'.

Yeast, the cause of skin diseases, is used as yeast to ferment bread dough.

Accordingly, there is a technology using makgeolli deotsul as a technology for providing a fermented bread dough using yeast, which is a natural yeast, but there is a problem in that the bread smells of makgeolli as it is. In addition, there is a problem in that it is difficult for the baker to control the fermenting microorganisms when using makgeolli deotsul.

Registered Patent 10-0803332

An object of the present invention is to provide a fermented species for the production of bread cultured by mixing Hwangguk-gyun powder, godubap and purple sweet potato powder.

Another object of the present invention is to provide a fermented rice bread obtained by fermenting bread dough using the fermented species.

In order to achieve the above object, the present invention provides a method for producing fermented rice bread comprising the following steps:

Preparing fermented species by mixing yeast and godubap and culturing at 24-26℃ for 2-4 days,

Preparing a dough mixture by adding the cultured fermented species to a mixture of wheat flour, rye, and sugar and adding purified water thereto;

The first fermentation step of natural fermentation at room temperature after kneading the mixture;

Secondary fermentation step in which the first fermented dough is subdivided and then put into a mold to ferment naturally, and

Supplying steam of 250-270 ℃ to the second fermentation completed dough and baking at 180-220 ℃ for 10-14 minutes.

More preferably, the present invention provides a method for producing fermented rice bread in which purple sweet potato powder is additionally mixed in the fermented species preparation step as follows:

Preparing fermented species by mixing Hwanggukgyun powder, godubap, and purple sweet potato powder and culturing at 24-26℃ for 2-4 days,

Preparing a dough mixture by adding the cultured fermented species to a mixture of wheat flour, rye, and sugar and adding purified water thereto;

The first fermentation step of natural fermentation at room temperature after kneading the mixture;

Secondary fermentation step in which the first fermented dough is subdivided and then put into a mold to ferment naturally, and

Supplying steam of 250-270 ℃ to the second fermentation completed dough and baking at 180-220 ℃ for 10-14 minutes.

The fermented species is prepared by mixing and culturing Hwanggukkyun powder at 0.2-0.4% by weight with respect to the total weight of godubap, and when purple sweet potatoes are included, the purple sweet potato powder is preferably mixed at 18-22% by weight based on the total weight of godubap. do. The dough mixture is prepared by mixing 10-30% by weight of fermented species with respect to the total weight of wheat flour, rye and sugar in a weight ratio of 8:2:1-9:1:1. More preferably, the fermented species is mixed at 10-15% by weight in the dough mixture, and most preferably, 10% by weight of the fermented species is mixed with the dough mixture to obtain optimal results in terms of appearance and palatability of bread. can

When the formulation of the dough mixture of the present invention is maintained and only fermented species is added in excess of 10% by weight, the appearance of the bread is the same, but the preference is somewhat reduced. In addition, when bread is manufactured by reducing the flour content by the amount added to the fermented species in order to add the fermented species in the range of 15 to 30% by weight, there is a problem in that the gluten amount is insufficient and the shape of the bread is not molded as desired.

Therefore, it is most preferable that the amount of the fermented species added is 10% by weight, and if only the amount of the fermented species is increased (15 to 30% by weight) without adjusting the addition amount of other ingredients, the consumer's preference will slightly decrease, but it will produce bread beneficial to health Could. Furthermore, the present invention can provide more beneficial bread for health by further adding any one or more selected from the group consisting of Angelica asiatica extract, S. .

In the case of conventional rice bread, a liquid makgeolli main strain (makgeolli deotsul) is used, but the present invention provides a method for producing fermented rice bread enriched in taste and nutrition by using Hwangguk-gyun powder, which is easily available in the market, and adding purple sweet potato to ferment it. do. Compared to the main type of makgeolli, by using yeast powder, it is possible to manufacture more standardized fermented rice bread and has the effect of improving digestion and absorption. Existing makgeolli deotsul has the advantage of being nutritionally excellent because it is rich in microorganisms such as yeast and lactic acid bacteria. There is a difficulty in making it unsuitable for baking because it can lead to etc. Microorganisms in food, fermented food, etc., who majored in the physiological characteristics of microorganisms, can control microorganisms with the naked eye, but it is difficult for non-specialists to control invisible organisms. In the present invention, by using yeast powder as a method to minimize processes such as decomposition, spoilage, rancidity, abnormal fermentation, etc., water activity is low, so it is possible to minimize contamination by external environments such as mold as well as uniform raw materials There is an advantage that more standardized bread can be produced by using it.

According to the present invention, it is possible to ferment bread dough without using yeast using Hwangguk-gyun powder (koji powder), which is easily available in the market, thereby promoting the popularization of fermented bread, which is beneficial for health promotion, and the selection of bread as a healthy food with good taste. diversification can be promoted.

1 is a manufacturing process diagram of fermented rice bread of the present invention,
Figure 2 is a photograph showing the process of manufacturing the fermented rice bread of the present invention,
3 is a graph showing the ABTS radical scavenging activity of fermented rice bread and yeast bread of the present invention;
4 is a photograph comparing the appearance of fermented rice bread and purple sweet potato fermented rice bread,
5 is a photograph of the purple sweet potato fermented rice bread of the present invention prepared by adding Angelica asiatica extract, Sukhumus extract, loquat leaf extract, bellflower extract, green tea extract, and Goji berry extract.

The present invention is illustrated by the following examples, but the scope of the present invention is not limited by the examples.

Example 1: Method for manufacturing fermented rice bread using Hwangguk-gyun powder and purple sweet potato

3 g of Hwangguk-gyun powder, 1 kg of godubap, and 200 g of purple sweet potato powder were mixed and cultured at 25°C for 3 days to prepare fermented species. Weigh 800 g of wheat flour, 200 g of rye, 100 g of sugar, 200 g of the above fermented species, and 2 g of salt, add 1 L of water to it, mix in a blender, knead the dough mixture for 13 minutes, and knead the dough at room temperature ferment Divide the fermented dough into 120 g meals, shape it using a mold, and let it ferment naturally. The final fermented dough was supplied with steam at 260° C. and baked at 200° C. for 12 minutes to prepare purple sweet potato fermented rice bread of the present invention.

Example 2: Preparation of fermented rice bread not containing purple sweet potatoes

Fermented rice bread was prepared in the same manner as in Example 1, except that 3 g of Hwangguk-gyun powder and 1 kg of godubap were mixed and cultured at 25° C. for 3 days to prepare fermented species.

Preparation Example 1: Preparation of bread using yeast (yeast)

Weigh 800 g of wheat flour, 200 g of rye, 100 g of sugar, 200 g of yeast (yeast), and 2 g of salt, mix with 1 L of water, knead and ferment, divide into 120 g, and shape using a mold. A yeast bread was prepared by supplying steam at 260° C. and baking it at 200° C. for 12 minutes (FIG. 1).

Experimental Example 1: Evaluation of antioxidant activity (confirmation of ABTS radical scavenging activity)

The purple sweet potato fermented rice bread extract of the present invention prepared in Example 1, the fermented rice bread extract prepared in Example 2, and the yeast bread extract prepared in Preparation Example 1 were prepared as samples.

After mixing 5 ml of 7 mM ABTS and 88 μl of 140 mM potassium persulfate, light was blocked at room temperature for 16 hours to form ABTS cations. Then, this solution was diluted with PBS so that the absorbance value at 414 nm was 1.5, mixed with 190 μL of the prepared diluted solution and 10 μL of each sample, and reacted at room temperature for 6 minutes, and then absorbance was measured at 734 nm. The radical scavenging activity was calculated by the following formula and expressed in %. The results are shown in FIG. 3 .

Experimental Example 2: Preference Survey

As a result of the preference survey of fermented rice bread and purple sweet potato-containing fermented rice bread, after each ingestion to a total of 6 panelists in their 20s and 50s, they were very dissatisfied (1 point) and dissatisfied (2 points) with respect to appearance, flavor, texture, taste, and overall satisfaction. ), average (3 points), satisfied (4 points), and very satisfied (5 points) were scored according to the 5-point scale. By synthesizing all the above results, a comprehensive opinion was given and a preference survey score was calculated.

Evaluation results and general opinions on fermented rice bread are shown in Tables 1 and 2 below.

The evaluation results and general opinions on purple sweet potato fermented rice bread are shown in Tables 3 and 4 below.

Example 3: Preparation and sensory experiment of fermented rice bread containing Angelica asiatica extract, Sukhumi yellow extract, loquat leaf extract, bellflower extract, green tea extract, Goji berry extract

Prepared in the same manner as in Example 1, but in the dough mixture preparation step, one of Angelica asiatica extract, Sukhumi yellow extract, linseed leaf extract, bellflower extract, green tea extract, and Goji berry extract was mixed at 10-30% by weight with respect to the total weight of the dough to make Angelica Bread , Sukji Hwangbread, Bipayeopbread, Bellflower Bread, Green Tea Bread, and Goji Bread were prepared, respectively (FIG. 5).

After consuming each of the above breads to a total of 6 panelists in their 20s and 50s, they were very dissatisfied (1 point), dissatisfied (2 points), average (3 points), satisfied ( 4) and very satisfied (5 points) were scored according to the 5-point scale (Table 5). The base paper of Table 5 is fermented rice bread of the present invention according to Example 1.

Claims (7)

Preparing fermented species by mixing 0.2-0.4 wt% of Hwangguk-gyun powder and 18-22 wt% of purple sweet potato powder with respect to the total weight of godubap and culturing at 24-26°C for 2-4 days;
Preparing a dough mixture by mixing the fermented species in an amount of 10 to 30% by weight with respect to the total weight of the mixture in a weight ratio of 8:2:1 to 9:1:1 of wheat flour, rye, and sugar, and adding purified water;
The first fermentation step of kneading the dough mixture and then naturally fermenting it at room temperature;
Secondary fermentation step in which the first fermented dough is subdivided and then put into a mold to ferment naturally, and
A method for producing fermented rice bread comprising supplying steam at 250 to 270° C. to the second fermentation completed dough and baking at 180 to 220° C. for 10 to 14 minutes.
delete delete delete delete Fermented rice bread manufactured by the manufacturing method according to claim 1. delete

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