KR102505227B1 - Natural sourdough using figs and mangoes, and method for making Pain de campagne through them - Google Patents

Abstract

The present invention relates to a naturally fermented species and a campagne using the same, to make a naturally fermented species from a fruit mixture mixed with mango and fig, to extract a natural fermentation species from a natural fermentation liquid, and to obtain natural fermentation species and rye flour, wheat flour, water , It relates to a natural fermented species using mango and figs for producing campagne using only salt, and a method for manufacturing campanyu using the same.
Bread fermented with natural fermented species of mango and fig has a sweet taste without sourness, and has a better color and richer health benefits than bread fermented with yeast.

Description

Natural sourdough using figs and mangoes, and method for making Pain de campagne through them}

The present invention does not use dry yeast or raw yeast, and in the natural fermentation species and Campaigne prepared using the same, a naturally fermented species is prepared from a fruit mixture mixed with mango and fig, and a naturally fermented species is obtained from the naturally fermented species It relates to campagne using naturally fermented species of mango and fig and a method for producing the same, which extracts and uses only natural fermentation species and rye flour, wheat flour, water, and salt to produce campanula.

Bread fermented with natural fermented species of mango and fig has a sweeter and less acidic taste than bread fermented with other natural fermented species, and has a better color and richer health benefits than bread fermented with yeast.

The biggest feature that distinguishes bread and confectionery is whether or not yeast is used. Baking requires a fermentation process using yeast, while confectionery uses baking powder, so a fermentation process is not required. Examples of baking include bread, baguette bread, croissants, sausage bread, and the like, and examples of confectionery include cakes, cookies, muffins, and the like.

In the bread, the image is consumed with milk, jam, vegetables, meat, etc., and has been recognized as a meal rather than a snack in Korea. Due to the DIY culture, well-being culture, and abstinence from going out due to the corona, the number of families making their own bread is increasing.

Dry yeast, which is widely used for home and commercial baking due to its ease of storage and ease of storage, is a yeast that has a strong fermentation power by reducing the moisture content of raw yeast with a moisture content of 60% or more to 4-6%. It is characterized by adding nitrogen nutrition to the picked molasses liquid, blowing air and maintaining 25 ℃ to grow, and it can produce a stable and consistent taste.

In addition to dry yeast, there is sourdough used to make unsweetened dough, that is, hard bread such as baguette, which is a method of multiplying wild yeast present in grain flour and using it for fermentation. In general, only rye flour is used, and rye flour is mixed with a certain ratio of water to make the main species, and it is made by supplementing the main species with rye flour and water periodically for several days. The main feature is that the material and fermentation process are simple, It gives elasticity to the dough, gives a unique rich flavor and sour taste, and has the effect of preventing spoilage by maintaining freshness.

Finally, in addition to dry yeast and sourdough, there is a method using fermented liquid species, fermented species, and so-called levain. These levain are based on fruit, beer, yogurt, etc., and purified water and honey or sugar at the base. After adding and mixing, fermented for 3 to 4 days at a temperature of 22-28 ℃, removing the base, adding wheat flour and rye flour to the fermented type, and breeding it for several days.

These fermented species have a variety of bases when producing liquids such as fruit, beer, and yogurt, so there may be several flavors, effects, and fermentation methods depending on the base, and it is difficult to mass-produce stable products, so they are widely used for commercial purposes. However, it is widely used in homemade bakeries operated by households and individuals due to the feature that various tastes, flavors and useful effects can be obtained according to the base.

As an example of bread made by such natural fermentation, Patent Registration No. 10-1739739 'Naturally fermented bread using raisins and its manufacturing method' is known, which uses raisins to create a naturally fermented species and a natural fermentation method using the same. It relates to fermented bread and its manufacturing method, which are mixed with 1 to 5 parts by weight of sugar and 250 to 350 parts by weight of water with respect to 100 parts by weight of raisins, and naturally fermented at 25 to 28 ° C. for 1 to 5 days. It is characterized in that it is a naturally fermented bread made by adding various fruit extracts before and after the main dough.

The above example is a method using raisins, which are most commonly used in the production of fermented species. As the grapes are dried, the sugar in the grapes is concentrated, and the sugar content is superior to that of ordinary grapes. , there is a characteristic that yeast is made stably.

As another example, Registered Patent No. 10-2071188 'Method for producing fermented bread using natural yeast' is known, which includes a first step of preparing Levin liquid by mixing natural yeast, strong flour, and purified water; A second step of preparing Levin polish by mixing the Levin liquid, fruit liquid, strong flour, and purified water and then maturing; A third step of mixing the fruit liquid, strong flour, and purified water and then aging them to prepare Levin dough; A fourth step of mixing the Levin Liquid, the Levin Polish, the Levin dough, strong flour, purified water, salt, sugar, baking improver, and oil and then heating them to prepare fermented bread.

The method is characterized by making fermented bread by mixing Levin Liquid, which is a naturally fermented yeast liquid from fruit liquid, Levin Polish, which is a base dough made of yeast, and Levin dough, which is a naturally fermented yeast liquid through fruit liquid. It is expected to produce a variety of flavors and aromas depending on the product.

However, in the prior art, a base with high sugar content is preferred and a base with low acidity is generally used in the manufacture of Lebain, which means that when the sugar content is low, the fermentation period is prolonged and the sweetness of the finished bread is reduced, and accordingly, the baking This is because the amount of sugar and moisture increases when the unit price rises and the unique taste and flavor of Lebain may be weakened. In addition, the taste of the bread made may not be abnormal, but the bread has a strong unique sour scent, which causes problems in intake. do.

Another embodiment includes a process of increasing the sugar content through a liquid ripening process of 7 to 10 days, but the fruits used are of various types, so if the same ripening process is applied to all fruits, they may be corrupted or rather sour. There is a disadvantage in that there is no example of a countermeasure or fruit to be used, so it is difficult to produce a certain taste, and when using an extremely acidic or alkaline fruit, the dough becomes moist or easily broken, which can hinder the texture.

On the other hand, in the past, there have been cases where fig powder or mango was added as it is to cakes in the form of powder to give a sweet taste or texture (Patent Publication No. 10-2005-76535, Publication No. 10-2018-91628), but mango And the present invention is the first to manufacture bread fermented with natural fermented species of figs.

Patent No. 10-1739739 (Announced on May 25, 2017) ‘Naturally fermented bread using raisins and its manufacturing method’ Patent No. 10-2071188 (2020.01.29. Announcement) ‘Method for manufacturing fermented bread using natural fermented species’ Patent Publication No. 10-2005-76535 (published on July 26, 2005) ‘Method for manufacturing cake and bread containing figs and composition thereof’ Patent Publication No. 10-2018-91629 (published on August 16, 2018) ‘Mango Cake’

The present invention has been made to solve the problems of the prior art, and in a natural fermentation species and campagne using the same, a naturally fermented species is prepared from a fruit mixture mixed with mango and fig, and a natural fermentation species is prepared from the naturally fermented species. The technical task is to provide campagne and its manufacturing method using mango, fig and natural fermentation species by extracting and producing campagne using only natural fermentation species, wheat flour, water and salt.

Campagne fermented with natural fermented species of mango and fig has a sweet taste and is not sour, has a better color than bread fermented with yeast, and is rich in ingredients beneficial to health. It is the first time that the present invention has been produced.

The present invention is a solution to achieve the above object, and the natural fermentation liquid is a first liquid preparation step of mixing 100 parts by weight of fruit mixture, 250 parts by weight of purified water, and 0 to 7.5 parts by weight of sugar, and the first liquid is 25 to 26 ° C. It consists of a secondary liquid type preparation step in which it is placed in a sterilization bottle maintained as a liquid and fermented for 3 to 6 days, and a natural fermented species extraction step in which the solid fruit mixture is removed from the secondary liquid type.

The fruit mixture is composed of mango and fig in a ratio of 3: 7, and the fruit mixture uses only varieties with high sugar content to produce sufficient sweetness during fermentation and baking, and mango is at least one selected from Pickering and Dot varieties, , figs are composed of at least one selected from banane and Noir Decalon varieties.

When dried mangoes and figs are used, those having a sugar content of 60 brix or more are used, but sugar in the first liquid type production step contains 0.2 to 1 part by weight, and when using undried mangoes and figs, those having a sugar content of 20 brix or more are used, but 1 The sugar in the first liquid type preparation step includes 5 to 7.5 parts by weight, and if only one of mango or fig is dried, the sugar in the first liquid type preparation step includes 2 to 3 parts by weight.

In the method for producing campagne using the natural fermented species, 100 parts by weight of natural fermented species, 64 parts by weight of rye flour, 36 parts by weight of strong flour, 55 parts by weight of water, 2 parts by weight of salt and 5 parts by weight of water Mixed brine It is used as the basic material, and the dough is made by mixing the basic ingredients except salt water, and the auto-leave step is to mature at 24℃ for 30 minutes. 1st kneading step, 2nd kneading step of repeating a series of processes of folding the result of the 1st kneading step 6 times and resting for 30 minutes 4 times, fermenting the result of the 2nd kneading step at 24 ° C for 60 to 90 minutes 1 Secondary fermentation step, dividing the dough into 2 parts, shaping it into a round shape, and then fermenting it at 24℃ for 4 to 6 hours, molding step of molding the result of the secondary fermentation step, baking the resultant of the molding step in a preheating oven It is a method for producing campagne using naturally fermented species (naturally fermented species of mango and fig) containing.

The campagne manufacturing step is a method of baking the result of the molding step in an oven preheated to 230 ° C. for 40 minutes, or the result of the molding step is first baked in an oven preheated to 230 ° C. for 30 to 35 minutes to check the color of the campagne. It includes a secondary heating step, a heating time adjustment step, and a secondary heating step to complete campagne by baking for another 1 to 10 minutes.

In addition, the heating time adjusting step is the second heating step from the value measured from at least one of the method of measuring the color of the skin of the campanula using a color difference meter and the method of measuring the temperature of the center of the bread Determining the additional heating time of the second heating step characterized by

The natural fermented species according to the present invention uses mango and fig, and their unique aroma and taste are added to Campaigne, making it easy to eat, and compared to other naturally fermented species, it does not have a sour taste at all, has a sweet taste, and provides sufficient sugar content. Since only certain varieties are used, even if the sugar content is reduced, the sugar content is secured and a remarkable effect of reducing the moisture content during baking occurs.

In addition, the ratio of mango and fig was specified so that fermentation could be smoothly performed during the manufacture of fruit mixture, and the sugar content was varied according to the characteristics of mango and fig to obtain a certain fermented species. Even if there is a difference, the effect of producing a similar campagne with the same taste also occurs.

In addition, mango is a tropical fruit favored by the public for its unique sweet scent, along with effects such as whitening, strengthening immunity, antioxidant, improving teeth quality, improving digestion, and improving eyesight when ingested, and figs promote digestion, improve constipation, It exhibits effects such as antioxidant, visual acuity improvement, and anemia prevention, and the fermented species made therefrom and the campa nu using the same produce remarkable effects incomparable to conventional campa nu.

The present invention will be clarified by the examples described below, but the examples are merely one example for explaining the present invention, and are not intended to limit the scope of the present invention, and techniques equivalent to the examples are provided. It should be understood as including all.

In general, the fruit flesh known as a fig corresponds to the flower part, and the skin part surrounding it corresponds to the calyx. However, in general, there are many cases where they are commonly referred to as fruits, so there is potential for confusion, so in the present invention, only fig flowers and calyxes are used, and they are described as 'figs'.

The natural fermented species using figs and mangoes according to the present invention and the method for producing campanyu using the same largely consist of production of natural fermentation liquid species, extraction of natural fermentation species, and production of campagne using the extracted natural fermentation species, , Hereinafter, each process will be described in detail in the above order.

In general fermented species, when sour fruits such as tangerines, oranges, kiwis, and strawberries are used, there is no problem in extracting fermented species, but sour aroma and sour taste are excessively generated in bread, and the inside of bread is not crispy or soft. has

Crispy on the outside and chewy on the inside is a characteristic of Campagne, but when using natural fermentation using sour fruits, the disadvantages can be maximized and it can be difficult to consume. While looking for fruits with high sugar content and easy fermentation, they came to manufacture campagne using natural fermented species of mango and fig.

The present invention relates to a method for producing naturally fermented species and a method for producing campagne using the same. Through the process of making campanyu by kneading and baking the dough, campanyu is manufactured using natural fermented species of mango and fig.

The method for producing natural fermented species is a first liquid preparation step in which 100 parts by weight of fruit mixture, 250 parts by weight of purified water, and 0.2 to 7.5 parts by weight of sugar are mixed and mixed. , It consists of a secondary liquid type production step of fermenting for 3 to 6 days and a natural fermented species extraction step of removing the solid fruit mixture from the secondary liquid type.

The fruit mixture is a mixture of mango and fig, and mango is preferred by the public for its unique sweet scent with effects such as whitening, strengthening immunity, antioxidant, improving teeth quality, improving digestion, and improving eyesight when consumed periodically When manufacturing tropical fruits or fermented liquids, figs are included to compensate for the low sugar content. Figs promote digestion, improve constipation, antioxidant, improve eyesight, and prevent anemia. uses up to 5 grains per fruit mixture, but since the size and weight of mature figs differ depending on the variety, use up to 250g by converting to weight.

In the fruit used in the fruit mixture, if the sugar content of the fruit is low, fermentation may not occur sufficiently, the fermentation period may be excessive, and the taste of bread may deteriorate. More can be added, but when sugar is added in an amount of 10 parts by weight or more, the manufacturing cost may increase and the flavor and taste of mangoes and figs may be impaired.

Therefore, the fruit mixture is selected and used only with a sugar content of 20 brix or more to ensure sufficient sugar content and promote fermentation, but as a result of investigating domestically produced or imported varieties, finally, mangoes are Pickering and Dot varieties, and figs are Banane and Noir varieties. The Decalon cultivar was found to be suitable.

Table 1 below is a table investigating the sugar content and weight of mango and fig varieties that can be produced and purchased domestically, as well as the sugar content and weight of each variety.

[Table 1] Sugar content and weight of mango and fig varieties produced in Korea and available for purchase

In addition, when preparing fruit mixture, mango and fig are mixed in a 3: 7 ratio to secure sugar content and promote fermentation, which contains the taste and aroma of mango in Campaigne, fully utilizes the high sugar content of fig, and at the same time, alkalinizes This is to maintain the pH concentration at 4.5 to 5 so that fermentation can be performed smoothly when phosphorus mango and acidic fig are mixed.

A more detailed ratio that can satisfy the above conditions is 3 : 7 ratio when mixing Pickering variety and Noir Decalon variety, 3 : 6.85 ratio when mixing Pickering variety and Banane variety, and mixing Dot variety and Noir Decalon variety. 2.95 : 7 ratio, 2.95 : 6.85 ratio when mixing Dot variety and Banane variety, and 3 : 7 ratio when mixing at least one of mango and fig varieties using two varieties.

In addition, when using undried mangoes and figs, the sugar content in the first liquid preparation step may include 5 to 7.5 parts by weight to match the sugar content of the fermented liquid. It is desirable to do In addition, since the sugar content may be excessive when using dried mangoes and figs, it is preferable to include 0.2 to 1 part by weight of sugar in the first liquid type preparation step.

If only one of mango or fig is used to prepare a dried fruit mixture, it is preferable to include 2 to 3 parts by weight of the sugar content in the first liquid type preparation step to secure sugar content.

In the second liquid type preparation step, the preferred second liquid type means when the fruit mixture from the first liquid type is placed on top of the purified water and a large amount of air bubbles are observed in the fruit mixture, and is a naturally fermented species using fruits of other inventions. In the case of secondary fermentation, the variety of fruit used is not limited, so if it is simply limited to fruit, it is common to limit it to a wide range of 3 to 7 days because the fermentation period varies by thousands of times even under the same temperature conditions.

In the present invention, only mangoes and figs of a specific variety with high sugar content were used, sealed with a sterilized bottle, and maintained at a constant temperature so that fermentation could take place. As a result of repeated experiments under these conditions, about 123 to 128 hours, 5.1 It was confirmed that fermentation was completed on ~ 5.3 days.

Finally, a method for producing campagne from the naturally fermented species is disclosed, and for general campagne, a method using a so-called sourdough is popular and universal. The method of doing this is identified as unique to the present invention.

The bread manufacturing method using the natural fermentation species includes a basic material preparation step, an auto-lease step, a kneading step, a primary fermentation step, a secondary fermentation step, a forming step, and a campagne manufacturing step.

The basic material preparation step is a step of preparing the ingredients of campagne, 100 parts by weight of natural fermented species, 64 parts by weight of rye flour, 36 parts by weight of strong flour It includes salt water mixed with parts by weight, 55 parts by weight of water, 2 parts by weight of salt and 5 parts by weight of water. In the case of oils such as butter and cooking oil, flavors generated from naturally fermented species disappear, so they are not included.

In addition, as a general rule, the rye flour and strong flour are beaten once or twice in a sieve to filter out impurities and to form an air layer between the flours to facilitate the dough.

The auto-rising step is to make a dough from basic ingredients and pause it for a certain period of time to ensure uniform dispersion and mixing of ingredients, hydration of flour, and smooth bonding of gluten. It is an essential process in baking using natural fermentation species, In the auto-rising step, a dough is made by mixing natural fermented species, rye flour, strong flour and water from the basic material preparation step, but the dough is kneaded at a low speed at 24 ° C for 5 minutes, and the dough is rested at 24 ° C for 30 minutes.

The primary and secondary kneading steps have the main purpose of adding salt water to the dough made from the auto-rising step and kneading it 4 times to facilitate fermentation and to give elasticity to the dough to improve the texture of the finished campagne.

In the first kneading step, the salt water of the basic material preparation step is added to the dough made from the auto-rising step, and the first kneading is performed at medium speed for about 2 to 3 minutes, followed by a process of resting for 30 minutes.

When the first kneading step is completed, a second kneading step is performed in which a series of processes of folding the result of the first kneading step six times and resting for 30 minutes are repeated four times.

The folding of the second kneading step repeats the folding process from one side of the dough in the direction of the opposite side so that fermentation and gluten formation of the product of the first kneading step can be smoothly performed, but the front, back, left side and right side of the dough , It is performed on a flat surface and a bottom surface, respectively, and since the result of the first dough is made in an atypical oval shape, set one direction to the front and perform folding. The folding can be changed by kneading for 1 minute at low speed.

As shown in Table 2 below, in the first dough, if any one of the folding and resting processes is performed less frequently, the volume of the dough is small during the fermentation step due to undermixing, and the texture of the finished campanyu is tough A losing phenomenon occurs, and on the contrary, if the number of times of execution is increased, overmixing occurs, causing the dough to be sticky and easily broken, and the texture of the finished campagne to be light.

In detail, the dough did not inflate sufficiently because sufficient fermentation was not performed during 1-2 rests, and even after 3-4 rests, sufficient texture was not formed in the dough unless the folding process was performed at least 4 times. , On the other hand, when folding was performed more than 7 times, the dough was easily broken.

[Table 2] Dough suitability score table according to the number of times of folding and resting

The primary fermentation step is a step in which the product of the secondary kneading step is fermented at 24° C. for 60 to 90 minutes, and is terminated when the volume of the product becomes about twice as large. As a result, the primary fermentation was completed in an average of 70.8 minutes.

In the second fermentation step, the product of the first fermentation step is divided into two, shaped into rounds, and then fermented at 20 ° C. for 4 to 6 hours, but placed in a ventilated space and placed in a basket, square bowl, plastic bowl, etc. In this case, the process of sprinkling additional flour on the dough may be further included.

The reason why the fermentation time of the secondary fermentation is long is that dry yeast or raw yeast is not added. When the secondary fermentation is completed, a molding step of shaping the product of the secondary fermentation step is performed, and the molding step is the secondary fermentation step. It refers to the process of shaping the finished dough into an oval or circular shape, and also includes the process of making cups and sheaths in various shapes.

Finally, the campagne manufacturing step is a step of baking the campagne dough made from the secondary fermentation step to produce bread, baking the result of the molding step in an oven preheated to 230 ° C. for 40 minutes, or the result of the molding step at 230 ° C. The first heating step of first baking for 30 to 35 minutes in an oven preheated to ℃, the heating time adjustment step to check the degree of ripeness of the campagne in the first heating step, and the additional heating time determined from the heating time adjustment step, 1 minute ~ It is characterized in that it includes a second heating step to complete the campagne by baking for another 10 minutes.

In the case of the 40-minute baking method, there is an advantage in that it is possible to quickly mass-produce campagne, but due to minute environmental conditions inside and outside the oven, distance between each dough and heat source, distribution of dough ingredients due to fermentation and dough, all There is a downside that it is difficult for Campanew to come out with a certain result.

In order to compensate for the above disadvantages, since campagne is generally completed in an average of 35 to 40 minutes in a 230 ° C preheating oven, the degree of roasting of campagne immediately before completion is analyzed, and based on the analysis results, the first step to make the optimal campagne The baking method was applied by dividing it into a heating step, a heating time control step, and a secondary heating step.

The first heating step is a step of baking campagne in a 230 ° C preheating oven for 30 to 35 minutes.

The heating time adjustment step is a step of checking the degree of baking of the campanula, and the completion of the campanula can generally be measured by visually inspecting the color of the crust or using a color difference meter. A standard value is set and an alarm is sounded when the value is higher than the standard value.

For example, if only L * a * b values are used as a standard, a and b values are set to a positive range of 30 to 40 to indicate a light brown part, and the L value is set to 50 to 60, and then the first heating step Starting from the outer skin of the bread, if the value of the outer shell is above the reference value, the baking time of the second heating step is minimized, and if it is less than the reference value, the baking time of the second heating step is increased.

In the case of temperature analysis, only the internal temperature of the bread is measured, and the temperature is measured by inserting the temperature measuring part of the thermometer into the center of the bread. .

However, when the first heating step was performed for 30 minutes, the distribution was 90 ℃ ~ 93.5 ℃, when heating for 35 minutes, 93.9 ~ 96.1 ℃, and when the measured temperature value was close to 93 ℃, the baking time of the second heating step Maximize, and minimize the baking time of the second heating step when it is close to 95 ℃.

[Table 3] First heating step execution time and measured temperature values of campagne

In the heating time control step, color analysis and temperature analysis can be performed together to produce a more complete campagne.

The second heating step is a step of baking campagne in a preheating oven at 230 ° C for 1 to 10 minutes. From the results of the heating time control step, unfinished campagne is selected and baked until the color or internal temperature is the same as or close to the standard value Make sure to make an even bread.

Campagne made from this is easy to eat because it uses naturally fermented species using mango and fig, and its unique aroma and taste are added. The sugar content is secured, and at the same time, the effect of reducing the moisture content occurs during baking.

In addition, the ratio of mango and fig was specified so that fermentation could be smoothly performed during the production of fruit mixture, and the sugar content was varied according to the characteristics of mango and fig to obtain a certain natural fermented species, from which a fermented species manufacturing method Even if some differences occur in the taste, the effect of producing similar campagne occurs.

In addition, mango is a tropical fruit favored by the public for its unique sweet scent along with effects such as whitening, strengthening immunity, antioxidant, improving teeth quality, improving digestive power, and improving eyesight when ingested, and figs promote digestion, improve constipation, It exhibits effects such as antioxidant, visual acuity improvement, and anemia prevention, and natural fermented species made therefrom and campagne using them have remarkable effects compared to conventional bread.

In addition, bread fermented with natural fermented species of mango and fig has no sour taste and has a sweet taste, and has a good color and is rich in ingredients beneficial to health compared to bread fermented with yeast.

Claims (5)

In the method for producing naturally fermented species of mango and fig,
The naturally fermented species manufacturing process is a first liquid preparation step of mixing 100 parts by weight of fruit mixture, 250 parts by weight of purified water, and 0.2 to 7.5 parts by weight of sugar, and 3 to 6 It consists of a secondary liquid type production step of daily fermentation, a natural fermentation species extraction step of removing the solid fruit mixture from the secondary liquid type,
The fruit mixture is composed of mango and fig in a weight ratio of 3: 7, the mango included in the fruit mixture is at least one selected from Pickering and Dot varieties, and the fig is at least one selected from Banane and Noir Decalon varieties, ,
When dried mangoes and figs are used, those having a sugar content of 60 brix or more are used, but sugar in the first liquid type production step contains 0.2 to 1 part by weight, and when using undried mangoes and figs, those having a sugar content of 20 brix or more are used, but 1 The sugar in the first liquid type production step contains 5 to 7.5 parts by weight, and when only one of mango or fig is dried, the sugar in the first liquid type production step contains 2 to 3 parts by weight. Method for producing fermented species. In the method for producing campagne using naturally fermented species of mango and fig,
100 parts by weight of natural fermented species, 64 parts by weight of rye flour, 36 parts by weight of strong wheat flour, 55 parts by weight of water, salt water mixed with 2 parts by weight of salt and 5 parts by weight of water as a basic material;
The manufacturing process of the naturally fermented species is the first liquid preparation step of mixing 100 parts by weight of fruit mixture, 250 parts by weight of purified water, and 0.2 to 7.5 parts by weight of sugar, and putting the first liquid in a sterilization bottle maintained at 25 to 26 ° C. It consists of a secondary liquid type production step of fermenting for 6 days, a natural fermentation species extraction step of removing the solid fruit mixture from the secondary liquid type,
The fruit mixture is composed of mango and fig in a weight ratio of 3: 7, the mango included in the fruit mixture is at least one selected from Pickering and Dot varieties, and the fig is at least one selected from Banane and Noir Decalon varieties,
When dried mangoes and figs are used, those having a sugar content of 60 brix or more are used, but sugar in the first liquid type production step contains 0.2 to 1 part by weight, and when using undried mangoes and figs, those having a sugar content of 20 brix or more are used, but 1 The sugar in the first liquid type preparation step includes 5 to 7.5 parts by weight, and when only one of mango or fig is dried, the sugar in the first liquid type preparation step includes 2 to 3 parts by weight;
An auto-leave step of mixing basic ingredients except salt water, making a dough, and aging it at 24° C. for 30 minutes;
A first kneading step in which salt water is added to the dough in the auto-rising step, kneaded at low speed for 2 to 3 minutes, and rested for 30 minutes;
A second kneading step of repeating a series of processes of folding the result of the first kneading step 6 times and resting for 30 minutes 4 times;
A first fermentation step of fermenting the product of the second kneading step at 24° C. for 60 to 90 minutes;
A secondary fermentation step of dividing the dough into two parts, shaping the dough into rounds, and then fermenting at 24° C. for 4 to 6 hours;
A molding step of shaping the product of the secondary fermentation step;
A method for producing campagne using natural fermented species of mango and fig, comprising the step of baking the resultant of the molding step in a preheating oven. According to claim 2,
The campagne production step is a first heating step of firstly baking the result of the molding step in an oven preheated to 230 ° C. for 30 to 35 minutes; Heating time adjustment step of checking the degree of ripeness of the first heating step; A method for producing campagne using natural fermented species of mango and fig, comprising a secondary heating step of determining the additional heating time from the heating time control step and baking for another 1 to 10 minutes to complete the campagne. According to claim 3,
The heating time adjusting step is to determine the additional heating time of the second heating step from the value measured from one or more of the method of measuring the color of the skin of the campanula using a color difference meter or the method of measuring the temperature of the center of the bread. Method for producing campagne using naturally fermented species of mango and fig. Campanew using naturally fermented species of mango and figs prepared by the manufacturing method of claim 4.