KR102532897B1 - Manufacturing method for natural sourdough starter - Google Patents

Abstract

The present invention relates to a method for producing a natural fermented species excellent in health and nutrition while meeting the needs of various consumers, wherein 136 to 174 parts of makgeolli, 12 to 17 parts of raisins, and 12 to 17 parts of honey are added to 100 parts by weight of water. Part by weight, material mixing step of mixing 0.7 to 1.4 parts by weight of malt and 84 to 117 parts by weight of rice, pulverization step to pulverize solids by grinding with a blender, aging step of aging at room temperature for 18 to 30 hours, and sieving solids It is characterized in that it comprises a solids removal step of removing.

Description

Method for manufacturing natural fermented species {Manufacturing method for natural sourdough starter}

The present invention relates to a method for producing a naturally fermented species, and more particularly, to a method for producing a nature-friendly and health-oriented naturally fermented species.

BACKGROUND OF THE INVENTION [0002] In recent years, consumption of various types of bread or sweets is increasing due to the trend of diversification of food culture. In particular, the recent trend of gentrification and diversification of foods is noticeable in the baking and confectionery fields, and among them, interest in nature-friendly and health-oriented products is explosively increasing.

In line with this trend, research and development and commercialization of natural ingredients that exclude the use of artificial ingredients and nutritionally beneficial ingredients for the human body and their use are being promoted in the baking or confectionery field.

As a representative example, Korean Registered Patent Publication No. 10-1928552 (2018.12.12. notice) relates to a method for producing naturally fermented species, and uses berries such as blackcurrant and aronia to obtain a unique color and flavor of berries. It is to enable the production of naturally fermented species with

However, although natural fermented species using various materials are being introduced to the industry as in this prior art, there are still problems in satisfying various tastes of consumers, and research and development on various natural fermented species is required in the future.

Republic of Korea Registered Patent Registration No. 10-1928552 (2018.12.12. Notice)

Invented to solve the above problems and circumstances, the present invention has an object to provide a method for producing a naturally fermented species excellent in terms of health and nutrition while satisfying the needs of various consumers.

As a means for solving the above problems, the method for producing a naturally fermented species of the present invention,

100 parts by weight of water, 136 to 174 parts by weight of makgeolli, 12 to 17 parts by weight of raisins, 12 to 17 parts by weight of honey, 0.7 to 1.4 parts by weight of malt, and 84 to 117 parts by weight of rice A material mixing step,

A crushing step of crushing solids by grinding with a blender;

Aging step of aging at room temperature for 18 to 30 hours, and

It is characterized in that it comprises a solids removal step of removing solids by sieving.

In addition, the method for producing the raisin species,

1st step of preparing raisin species by mixing 34 to 44 parts by weight of washed raisins with 100 parts by weight of water,

2nd step of producing raisins, in which a mixture of water and raisins is aged at room temperature for 44 to 53 hours and stirred every 5 to 9 hours;

3rd step of producing raisin species to obtain the primary raisin species by sieving the aged material through a sieve to remove solids;

4th step of preparing raisin species by mixing 34 to 44 parts by weight of washed raisins with 100 parts by weight of water and 4.5 to 12.6 parts by weight of the primary raisins obtained by removing solids,

5th step of preparing raisin species in which a mixture of water, raisins and primary raisin species is aged at room temperature for 44 to 53 hours and stirred every 5 to 9 hours; and

It is characterized in that it comprises 6 steps of preparing raisin species to obtain the final raisin species by sieving the aged material through a sieve to remove solids.

In addition, in the material mixing step, the makgeolli is a fermented makgeolli fermented by adding azalea fermented liquid,

The production of the fermented rice wine,

1st step of manufacturing fermented rice wine by mixing 78 to 115 parts by weight of sugar with 100 parts by weight of azalea petals,

The second stage of fermented makgeolli production, in which the mixed ingredients are aged and fermented in a sealed glass bottle at room temperature for 14 to 10 days,

3-9 parts by weight of materials containing azalea petals fermented in the 2nd step of fermented makgeolli manufacturing with respect to 100 parts by weight of makgeolli;

It is characterized in that it comprises four steps of manufacturing fermented makgeolli, which ferments the mixed ingredients at room temperature for 42 to 55 hours.

Through the problem solving means as described above, the method for manufacturing natural fermented species of the present invention uses makgeolli without using artificial materials, thereby eliminating consumers' reluctance to use artificial materials, beneficial to health, and optimizing the quality of baked goods. There are advantages such as being able to raise to .

1 is a flowchart briefly illustrating one embodiment of a method for producing naturally fermented species according to the present invention.

A preferred embodiment of the method for producing naturally fermented species according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart briefly illustrating one embodiment of a method for producing naturally fermented species according to the present invention.

As shown in FIG. 1, the method for producing a naturally fermented species according to the present invention includes 136 to 174 parts by weight of makgeolli, 12 to 17 parts by weight of raisins, 12 to 17 parts by weight of honey, and malt to 100 parts by weight of water. A material mixing step of mixing 0.7 to 1.4 parts by weight and 84 to 117 parts by weight of rice, a grinding step to grind solids by grinding with a blender, an aging step of aging at room temperature for 18 to 30 hours, and a solid to remove solids by sieving It includes a removal step.

Here, the grinding step is to increase the uniform mixing and fermentation rate by reducing the particle size of the mixed rice and expanding the specific surface area, and is preferably performed for 2 to 7 minutes using a general mixer, but is not necessarily limited thereto It is not.

In addition, the solids removal step is a process for removing solids that still exist after the mixing and grinding aging process, and the size of the sieve is not particularly limited, but it is preferable that it can remove solids of 0.5 mm or more.

The rice is prepared through the process of cooking conventional rice, and it is used after being completely cooled, but it is preferable to use it within 2 hours to prevent the inflow and proliferation of bacteria from the outside after preparation.

As the raisin species, general raisin species cultivated using raisins can be used, but by using raisin species through the manufacturing method described later, fermentation time can be shortened and naturally fermented species having excellent characteristics and quality can be obtained.

Describing the method for producing the raisin species in detail, this method includes the first step of preparing the raisin species in which 34 to 44 parts by weight of washed raisins are mixed with 100 parts by weight of water, and the mixture of water and raisins is kept at room temperature for 44 to 53 hours. 2nd step of maturing and stirring every 5 to 9 hours, 3rd step of preparing raisin to obtain the primary raisin by removing solids by sieving the aged material, and 34 to 44 raisins washed with 100 parts by weight of water The 4th step of preparing raisin species by mixing 4.5 to 12.6 parts by weight of the primary raisin species obtained by removing parts by weight and solids, and aging the mixture of water, raisins and primary raisin species at room temperature for 44 to 53 hours, every 5 to 9 hours It is characterized in that it comprises 5 steps of stirring the raisin seed production and 6 steps of preparing the raisin seed to obtain the final raisin seed by filtering the aged material through a 60 mesh sieve (not necessarily limited thereto) to remove solids.

In particular, the use of raisin species manufactured through such a manufacturing method is different from raisin species that use sugar, and raisin species having excellent characteristics without using sugar can be obtained through an uncomplicated process. There is an advantage.

The makgeolli used in the material mixing step may use commercially available general makgeolli, but in order to reduce the off-flavor and improve baking properties, it is preferable to use fermented makgeolli fermented by adding azalea fermented liquid to the makgeolli, and the fermented makgeolli The manufacturing process is the first step of manufacturing fermented makgeolli by mixing 78 to 115 parts by weight of sugar with 100 parts by weight of azalea petals, and the second step of manufacturing fermented makgeolli, in which the mixed ingredients are aged and fermented in a sealed glass bottle at room temperature for 14 to 10 days, 3 to 9 parts by weight of materials containing fermented azalea petals fermented in the second step of fermented makgeolli production with respect to 100 parts by weight of makgeolli (commercially available makgeolli) 3 to 9 parts by weight, and the mixed materials to room temperature for 42 to 55 hours 4th step of fermented makgeolli manufacturing fermented in the 5th step of fermented makgeolli manufacturing, which is fermented again at room temperature for 0.5 to 2 hours while vibrating the lower part after putting activated carbon and dried sable leaves in a net and immersing in the first fermented material It is characterized by comprising.

In the first step of producing the fermented makgeolli, the azalea petals are used after being immersed in carbonated water for 0.5 to 2 minutes.

Through this, it is possible to prevent spoilage due to the generation and proliferation of harmful bacteria in fermented species, increase the shelf life of fermented species, and improve shelf life and quality of dough, products, etc. through antioxidant action through phenolic compounds contained in azalea petals. It can remove the off-flavor and bitter taste of makgeolli from fermented species and dough and baked goods. In particular, through the flavonoid component contained in azalea petals, It has advantages such as suppressing the growth of harmful microorganisms in the process of aging of dough and controlling the fermentation rate under optimal conditions.

Hereinafter, the results of sensory evaluation for fermented species prepared by the method for producing natural fermented species according to the present invention and dough and bread using the same will be described.

[Example 1 and Example 2]

1. Preparation of fermented species

In Example 1, 370 g of raisins and 950 g of water were mixed, aged at room temperature for 45 hours, stirred every 6 hours, and then filtered through a sieve to obtain a primary raisin species. 70 g of raisins, 370 g of raisins, and 950 g of water were mixed and After aging at room temperature and stirring every 6 hours, raisins were completed by sifting through a regular sieve, and fermented makgeolli using azaleas and sugar was used. After mixing and pulverizing with a blender, the mixture was aged at room temperature for 23 hours and sieved to remove solids to complete the final natural fermented species.

In Example 2, commercially available raisins were used, and 500 g of water, 750 g of makgeolli, 70 g of the raisins, 70 g of honey, 5 g of malt, and 500 g of rice were mixed, ground with a blender, aged at room temperature for 23 hours, and filtered to remove solids. Thus, the final natural fermentation species was completed.

Makgeolli used Bukmyeon Makgeolli manufactured and distributed in Changwon, Gyeongsangnam-do.

2. Dough

100 parts by weight of flour, 49 parts by weight of water, 6.25 parts by weight of butter, 10 parts by weight of sugar, 2.5 parts by weight of milk powder, 2.5 parts by weight of salt, and 50 parts by weight of naturally fermented species were mixed to prepare a dough.

3. Primary fermentation

It was fermented for 3 hours at 26℃ and 80% relative humidity, and divided into rounds of 500g each.

4. Second fermentation

It was fermented for 20 minutes at room temperature, molded, and then fermented for 2 hours at 37° C. and 85% relative humidity.

5. Baking

Commercially available bread was prepared by baking for 25 minutes at an upper heat of 190 ° C and a lower fire of 180 ° C.

[Comparative Example 1 and Comparative Example 2]

1. Preparation of fermented species

One domestic naturally fermented species and one imported naturally fermented species on sale were prepared.

2. Dough

100 parts by weight of flour, 49 parts by weight of water, 6.25 parts by weight of butter, 10 parts by weight of sugar, 2.5 parts by weight of milk powder, 2.5 parts by weight of salt, and 50 parts by weight of naturally fermented species were mixed to prepare a dough.

3. Primary fermentation

It was fermented for 3 hours at 26℃ and 80% relative humidity, and divided into rounds of 500g each.

4. Second fermentation

It was fermented for 20 minutes at room temperature, molded, and then fermented for 2 hours at 37° C. and 85% relative humidity.

5. Baking

Commercially available bread was prepared by baking for 25 minutes at an upper heat of 190 ° C and a lower fire of 180 ° C.

The dough produced in Example 1, Example 2, Comparative Example 1, and Comparative Example 2 was partially separated to observe the appearance and flavor of the dough, and the average storage period until significant changes in appearance and flavor due to bacteria It is expressed based on Example 100.

item Example 1 Example 2 Comparative Example 1 Comparative Example 2 preservation 100 94 75 84

In addition, for the breads prepared in Example 1, Example 2, Comparative Example 1 and Comparative Example 2, after storage for 3 days, the same sensory test agent was used to measure color, taste, aroma (off-odor), internal and external appearance (fineness of internal pores degree, pore shape, volume of bread, and deformation) were investigated, and the results were measured with a score of 1 (very bad), 2 (poor), 3 (average), 4 (good), and 5 (very good). It is shown in Table 2 below.

item Example 1 Example 2 Comparative Example 1 Comparative Example 2 color 4.2 4.2 3.95 3.9 taste 4.55 4.45 3.8 4.1 incense 4.7 4.5 3.8 3.95 internal and external 4.25 4.2 3.85 3.9

Compared to the Comparative Examples, the examples were able to confirm the results of significantly reducing the off-flavor sensation that occurs and exists due to the ingredients of the bread itself or the fermentation process in terms of fragrance compared to the comparative example. It was confirmed that the odor or the smell of makgeolli can be significantly removed, and this reduction in off-odor also affects the taste and flavor, which has the effect of relatively accurately recognizing the unique taste of the bread material. The examples show relatively good results compared to the comparative examples in terms of color, taste, aroma, and overall appearance, such as confirming that the fineness of the pores is relatively large compared to the comparative examples and that the volume is superior to the weight. Able to know.

Through the configuration as described above, the method for manufacturing natural fermented species of the present invention uses makgeolli without using artificial materials, thereby eliminating consumers' reluctance to use artificial materials, beneficial to health, and optimally increasing the quality of baked goods. It can be made, and it has advantages such as being obtained in a shorter time than the manufacturing process of other natural fermentation species.

Claims (2)

100 parts by weight of water, 136 to 174 parts by weight of makgeolli, 12 to 17 parts by weight of raisins, 12 to 17 parts by weight of honey, 0.7 to 1.4 parts by weight of malt, and 84 to 117 parts by weight of rice A material mixing step,
A crushing step of crushing solids by grinding with a blender;
Aging step of aging at room temperature for 18 to 30 hours, and
It includes a solids removal step of removing solids by sieving,
The method for producing the raisin species,
1st step of preparing raisin species by mixing 34 to 44 parts by weight of washed raisins with 100 parts by weight of water,
2nd step of producing raisins, in which a mixture of water and raisins is aged at room temperature for 44 to 53 hours and stirred every 5 to 9 hours;
3rd step of producing raisin species to obtain the primary raisin species by sieving the aged material through a sieve to remove solids;
4th step of preparing raisin species by mixing 34 to 44 parts by weight of washed raisins with 100 parts by weight of water and 4.5 to 12.6 parts by weight of the primary raisins obtained by removing solids,
5th step of preparing raisin species in which a mixture of water, raisins and primary raisin species is aged at room temperature for 44 to 53 hours and stirred every 5 to 9 hours; and
It includes 6 steps of preparing raisin species to obtain the final raisin species by sieving the aged material through a sieve to remove solids,
In the material mixing step, the makgeolli is fermented makgeolli,
The production of the fermented makgeolli,
1st step of manufacturing fermented rice wine by mixing 78 to 115 parts by weight of sugar with 100 parts by weight of azalea petals,
The second stage of fermented makgeolli production, in which the mixed ingredients are aged and fermented in a sealed glass bottle at room temperature for 14 to 10 days,
3-9 parts by weight of materials containing azalea petals fermented in the 2nd step of fermented makgeolli manufacturing with respect to 100 parts by weight of makgeolli;
Characterized in that it comprises 4 steps of manufacturing fermented makgeolli by fermenting the mixed ingredients at room temperature for 42 to 55 hours
Manufacturing method of natural fermented species
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