KR102559933B1 - Natural fermented species and manufacturing method of fermented bread using the same - Google Patents

Abstract

The present invention provides a naturally fermented species, and the naturally fermented species according to the present invention can improve the fermentation power and at the same time increase the flavor and texture of the bread to be produced, thereby producing bread with excellent palatability.

Description

Natural fermented species and manufacturing method of fermented bread using the same {Natural fermented species and manufacturing method of fermented bread using the same}

The present invention relates to natural fermented species and a method for producing fermented bread using the same.

Recently, with the improvement of living standards and the spread of the so-called well-being trend that pursues quality of life while maintaining a healthy life, the purchasing tendency of consumers prefers health-oriented and nature-friendly products rather than products containing harmful chemicals to the human body.

In addition, as interest in health increases with the advancement of food culture, so-called functional foods that focus on human body control functions as foods rather than drugs are required in the confectionery and baking field.

Considering this trend, in order to avoid the use of chemicals and improve the quality and functionality of bread, baking improvers or functional ingredients derived from natural substances and bio-processing (applied biological manufacturing method), such as rice fermentation, are being studied in various ways.

However, research and development of yeast, which is one of the most important factors that determine product quality in bread manufacturing, is still in the simple improvement stage of manufacturing technology, and most of them are exclusively supplied by certain regions and some companies in the world. Commercial yeast is used.

For example, fermented bread commonly adopts a method of artificially adding commercial yeast during dough and using it as a starter. However, commercial yeast is manufactured after mass propagation by isolating and orienting specific strains, so fermented bread using it alone has a short fermentation time and does not contain other microorganisms, so metabolites by microorganisms are not sufficiently produced.

On the other hand, the fermentation method using sourdough mixes flour and water, activates the microorganisms inherent therein to make a sourdough starter, uses part of it for dough, and keeps the rest for use in the next dough. It is a method of repeating and continuing the process.

When making dough and bread using this sourdough starter, various microorganisms such as yeast, bacteria, and molds derived from the raw material are mixed in the starter, so rich aroma can be expected, but it can be contaminated by pathogenic microorganisms or germs. If the concentration of microorganisms is low, additional fermentation time is required, and because of low uniformity and reproducibility, it is difficult to maintain the same and stable state, so it is difficult to always make bread of constant quality, and there is a disadvantage that it affects the deterioration of the taste of bread.

Patent Document 1: Korean Patent Publication No. 10-2003-0005452

The present invention has been made to solve the above problems, and an object of the present invention is to provide a naturally fermented species capable of producing bread with excellent palatability by improving fermentation power and simultaneously increasing flavor and texture.

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

In order to achieve the above object, the present invention

It provides a naturally fermented species prepared using wheat flour, rye flour and water.

In addition, the naturally fermented species is characterized in that it is prepared by including naturally fermented water prepared by fermentation using apple, lemon, lime, radish, red cabbage, onion, garlic and green onion.

In addition, the present invention

Preparing apples, lemons, limes, radishes, red vegetables, onions, garlic and green onions, washing them first with vinegar water, and then washing them secondly with running water; 5-9 parts by weight of washed apples, 5-9 parts by weight of lemon, 5-9 parts by weight of lime, 2-6 parts by weight of radish, 1-5 parts by weight of red cabbage, 0.5-4 parts by weight of onion, 0.1-2 parts by weight of garlic, and 0.1-2 parts by weight of green onion were mixed, and then 0.5-4 parts by weight of sugar and 0.1-2 parts by weight of sea salt were added to prepare a mixture and primary aging at a temperature of 38 ° C. for 3 hours steps; adding 63-67 parts by weight of water to the firstly aged mixture; Preparing natural fermented water comprising; and secondarily aging the mixture to which water was added at a temperature of 1-5° C. for 30-40 days;

Preparing a first fermented product by mixing 100 parts by weight of rye flour, 60 parts by weight of water, and 40 parts by weight of the naturally fermented water, and fermenting at a temperature of 30 ° C. and a humidity of 85% for 24 hours;

Mixing 100 parts by weight of the first fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 12 hours to prepare a second fermented product;

Mixing 100 parts by weight of the second fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 8 hours to prepare a third fermented product;

100 parts by weight of the third fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a fourth fermented product;

100 parts by weight of the fourth fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, and then fermented at a temperature of 5 ° C. for 18 hours to prepare a fifth fermented product;

100 parts by weight of the fifth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a sixth fermented product; and

100 parts by weight of the sixth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27° C. were mixed, fermented at a temperature of 27° C. and humidity of 85% for 6 hours, and then fermented at a temperature of 5° C. for 18 hours to prepare a seventh fermented product.

In addition, the present invention

Preparing apples, lemons, limes, radishes, red vegetables, onions, garlic and green onions, washing them first with vinegar water, and then washing them secondly with running water; 5-9 parts by weight of washed apples, 5-9 parts by weight of lemon, 5-9 parts by weight of lime, 2-6 parts by weight of radish, 1-5 parts by weight of red cabbage, 0.5-4 parts by weight of onion, 0.1-2 parts by weight of garlic, and 0.1-2 parts by weight of green onion were mixed, and then 0.5-4 parts by weight of sugar and 0.1-2 parts by weight of sea salt were added to prepare a mixture and primary aging at a temperature of 38 ° C. for 3 hours steps; adding 63-67 parts by weight of water to the firstly aged mixture; Preparing natural fermented water comprising; and secondarily aging the mixture to which water was added at a temperature of 1-5° C. for 30-40 days;

Preparing a first fermented product by mixing 100 parts by weight of rye flour, 60 parts by weight of water, and 40 parts by weight of the naturally fermented water, and fermenting at a temperature of 30 ° C. and a humidity of 85% for 24 hours; Mixing 100 parts by weight of the first fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 12 hours to prepare a second fermented product; Mixing 100 parts by weight of the second fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 8 hours to prepare a third fermented product; 100 parts by weight of the third fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a fourth fermented product; 100 parts by weight of the fourth fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, and then fermented at a temperature of 5 ° C. for 18 hours to prepare a fifth fermented product; 100 parts by weight of the fifth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a sixth fermented product; and mixing 100 parts by weight of the sixth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27°C, fermented at a temperature of 27°C and humidity of 85% for 6 hours, and then fermented at a temperature of 5°C for 18 hours to prepare a seventh fermented product;

28-32 parts by weight of the naturally fermented species, 28-32 parts by weight of wheat flour, 8-12 parts by weight of rye flour, 1-5 parts by weight of fig powder, 2-6 parts by weight of sugar, 1-5 parts by weight of refined salt, and 18-22 parts by weight of the naturally fermented water Preparing a dough by mixing; Primary aging of the dough at a temperature of 28-32 ° C. for 48-52 minutes; After punching the firstly matured dough to remove air bubbles, secondary aging at a temperature of 1-5 ° C. for 1-3 hours; Preparing an aged dough comprising;

98-102 parts by weight of rye flour, 48-52 parts by weight of rice flour, 48-52 parts by weight of red beans, 48-52 parts by weight of sugar, 38-42 parts by weight of starch syrup, 18-22 parts by weight of fig concentrate and 180-220 parts by weight of the natural fermented water Preparing a sediment mixture by mixing; and heating the sediment mixture to a temperature of 140-160°C and stirring for 8-12 minutes. and

It provides a method for producing fermented bread using naturally fermented species, including the step of forming bread to cover the sediment using the aged dough.

The natural fermented species according to the present invention can improve the fermentation power and at the same time increase the texture of the bread produced together with the flavor, thereby producing bread with excellent palatability.

In addition, the fermented bread prepared using the naturally fermented species according to the present invention has excellent taste and flavor, and the umami of the sediment in the bread is also excellent.

1 is a flow chart showing a method for producing naturally fermented species according to the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms including ordinal numbers such as primary, secondary, first, and second may be used to describe various elements, but these elements are not limited by the above-mentioned terms. The terminology described above is only used for the purpose of distinguishing one component from another.

In this specification, terms such as 'comprise' or 'having' are intended to specify that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but it should be understood that the presence or addition of one or more other features or numbers, steps, operations, components, parts, or combinations thereof is not excluded in advance. It should be understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.

The present invention provides a naturally fermented species prepared using wheat flour, rye flour and water.

The naturally fermented species is characterized in that it is prepared by including naturally fermented water prepared by fermentation using apple, lemon, lime, radish, red cabbage, onion, garlic and green onion.

The natural fermented species according to the present invention can improve the fermentation power and texture and at the same time increase the flavor to produce bread with excellent palatability.

In addition, the present invention

Preparing apples, lemons, limes, radishes, red vegetables, onions, garlic and green onions, washing them first with vinegar water, and then washing them secondly with running water; After mixing 5-9 parts by weight of washed apples, 5-9 parts by weight of lemon, 5-9 parts by weight of lime, 2-6 parts by weight of radish, 1-5 parts by weight of red cabbage, 0.5-4 parts by weight of onion, 0.1-2 garlic and 0.1-2 green onion, 0.5-4 parts by weight of sugar and 0.1-2 parts by weight of bay salt were added to prepare a mixture and primary aging at a temperature of 38 ° C. for 3 hours; adding 63-67 parts by weight of water to the firstly aged mixture; Preparing natural fermented water comprising; and secondarily aging the mixture to which water was added at a temperature of 1-5° C. for 30-40 days;

Preparing a first fermented product by mixing 100 parts by weight of rye flour, 60 parts by weight of water, and 40 parts by weight of the naturally fermented water, and fermenting at a temperature of 30 ° C. and a humidity of 85% for 24 hours;

Mixing 100 parts by weight of the first fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 12 hours to prepare a second fermented product;

Mixing 100 parts by weight of the second fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 8 hours to prepare a third fermented product;

100 parts by weight of the third fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a fourth fermented product;

100 parts by weight of the fourth fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, and then fermented at a temperature of 5 ° C. for 18 hours to prepare a fifth fermented product;

100 parts by weight of the fifth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a sixth fermented product; and

100 parts by weight of the sixth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27° C. were mixed, fermented at a temperature of 27° C. and humidity of 85% for 6 hours, and then fermented at a temperature of 5° C. for 18 hours to prepare a seventh fermented product.

At this time, FIG. 1 shows a flow chart of a method for producing naturally fermented species according to the present invention, and the method for producing naturally fermented species according to the present invention will be described in detail step by step with reference to FIG. 1 .

First, the method for producing naturally fermented species according to the present invention includes preparing naturally fermented water.

The naturally fermented water is fermented water prepared by fermentation using apple, lemon, lime, radish, red cabbage, onion, garlic and green onion, and improves fermentation power by applying it to natural fermented species. In addition, when bread is manufactured by applying the naturally fermented species prepared therein to bread baking, the flavor and texture of the bread are improved and the palatability is excellent.

Preparing the naturally fermented water includes preparing apples, lemons, limes, radishes, red cabbages, onions, garlic, and green onions, washing them first with vinegar water, and then washing them secondarily with running water; After mixing 5-9 parts by weight of washed apples, 5-9 parts by weight of lemon, 5-9 parts by weight of lime, 2-6 parts by weight of radish, 1-5 parts by weight of red cabbage, 0.5-4 parts by weight of onion, 0.1-2 garlic and 0.1-2 green onion, 0.5-4 parts by weight of sugar and 0.1-2 parts by weight of bay salt were added to prepare a mixture and primary aging at a temperature of 38 ° C. for 3 hours; adding 63-67 parts by weight of water to the firstly aged mixture; and secondarily aging the mixture to which water was added at a temperature of 1-5° C. for 30-40 days.

First, prepare apple, lemon, lime, radish, red cabbage, onion, garlic and green onion, wash first with vinegar water, and then wash second with running water. It is not only possible to appropriately remove foreign substances of the raw material prepared by first washing with vinegar and second washing with running water, but also facilitates fermentation by pretreatment for producing fermented water.

Next, the washing apple 5-9 parts by weight, lemon 5-9 parts by weight, lime 5-9 parts by weight, 2-6 parts by weight, 1-5 parts by weight of the red vegetables, 0.5-4 parts by weight of onions, 0.1-2 garlic and 0.1-2, and then 0.5-4 parts by weight of sugar and 0.1-2 parts by weight of the sugar to prepare a mixture and 38 ° C. First aged for 3 hours in the province. Most preferably, after mixing 7 parts by weight of apple, 7 parts by weight of lemon, 7 parts by weight of lime, 4 parts by weight of radish, 3 parts by weight of red cabbage, 2 parts by weight of onion, 1 part by weight of garlic, and 1 part by weight of green onion, 2 parts by weight of sugar and 1 part by weight of bay salt are added to use a mixture prepared.

Next, 63-67 parts by weight of water is added to the firstly aged mixture. Most preferably, 65 parts by weight of water is added to the primary aged mixture.

Next, the mixture to which water is added is subjected to secondary aging at a temperature of 1-5° C. for 30-40 days. Natural fermented water can be obtained by filtering after secondary aging.

Next, the method for producing naturally fermented species according to the present invention includes preparing a first fermented product by mixing 100 parts by weight of rye flour, 60 parts by weight of water, and 40 parts by weight of the naturally fermented water, and fermenting at a temperature of 30 ° C. and a humidity of 85% for 24 hours.

In the above step, the first fermented product is prepared using only rye flour, and generally, instead of applying water and wheat flour, the first fermented product is prepared using rye flour, water, and natural fermented water.

In addition, by fermenting for 24 hours at a temperature of 30 ° C. and humidity of 85% to prepare a first fermented product, it is possible to improve the fermentation power and prepare an excellent natural fermented species.

Next, the method for producing naturally fermented species according to the present invention includes preparing a second fermented product by mixing 100 parts by weight of the first fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C, and 10 parts by weight of naturally fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 12 hours.

In the above step, a second fermented material is prepared using a mixture of the first fermented material, wheat flour and rye flour, water at a specific temperature, and natural fermented water.

The second fermented product uses a mixture of water and natural fermented water in a weight ratio of 9: 1 to improve fermentation power, and the naturally fermented species produced together exhibits excellent flavor and texture and exhibits a unique aroma, resulting in high palatability.

The second fermented product is preferably fermented for 12 hours at a temperature of 27 ° C. and a humidity of 85%, and the naturally fermented species produced through this method exhibits excellent flavor and texture and exhibits a unique aroma, resulting in high palatability.

Next, the method for producing naturally fermented species according to the present invention includes preparing a third fermented product by mixing 100 parts by weight of the second fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C and 10 parts by weight of naturally fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 8 hours.

In the above step, a third fermented material is prepared using a mixture of the second fermented material, a mixture of wheat flour and rye flour, water at a specific temperature, and naturally fermented water. Similar to the process for preparing the second fermented product, but characterized in that it is fermented for 8 hours. The third fermented product is formed by fermentation for 8 hours, and the naturally fermented species prepared through this has excellent flavor and texture and a unique aroma, so it has high palatability.

Next, the method for producing naturally fermented species according to the present invention includes mixing 100 parts by weight of the third fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27°C, fermenting at a temperature of 27°C and humidity of 85% for 6 hours, and then fermenting at a temperature of 5°C for 18 hours to prepare a fourth fermented product.

In the above step, a fourth fermented material is prepared using only the third fermented material, a mixture of flour and rye flour, and water at a specific temperature. In addition, it is fermented for only 6 hours at a temperature of 27 ℃ and humidity of 85%, and then fermented for 18 hours at a temperature of 5 ℃.

In the above step, only water excluding natural fermented water is used, and when natural fermented water is added, the unique scent may be changed into a scent with low palatability due to the rapidly fermented naturally fermented species. In addition, it is preferable to prepare a fermented product by fermenting only for 6 hours.

In addition, it is preferable to prepare a fourth fermented product by fermenting it in a refrigerator at 5 ° C. for 18 hours, and when applying the naturally fermented species prepared through this process to bread, it can exhibit excellent flavor, texture, and aroma.

Next, the method for producing naturally fermented species according to the present invention includes mixing 100 parts by weight of the fourth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27 ° C., fermenting at a temperature of 27 ° C. and humidity of 85% for 6 hours, and then fermenting at a temperature of 5 ° C. for 18 hours to prepare a fifth fermented product.

In the above step, only water excluding natural fermented water is used, and a fifth fermented product is prepared by repeating the same process as in the previous step.

Next, the method for producing naturally fermented species according to the present invention includes mixing 100 parts by weight of the fifth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27 ° C., fermenting at a temperature of 27 ° C. and humidity of 85% for 6 hours, and then fermenting at a temperature of 5 ° C. for 18 hours to prepare a sixth fermented product.

In the above step, only water excluding natural fermented water is used, and the same process as in the previous step is repeatedly performed to prepare a sixth fermented product.

Next, the method for producing naturally fermented species according to the present invention includes mixing 100 parts by weight of the sixth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27 ° C., fermenting at a temperature of 27 ° C. and humidity of 85% for 6 hours, and then fermenting at a temperature of 5 ° C. for 18 hours to prepare a seventh fermented product.

In the above step, only water excluding natural fermented water is used, and a seventh fermented product is prepared by repeating the same process as in the previous step.

The above step is repeated, but preferably performed at least 4 times.

The naturally fermented species prepared by the above manufacturing method can be continuously used without making a new one by feeding flour and rye flour every day.

Specifically, the method of sustaining is a mixture of 100 parts by weight of natural fermented species, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 120 parts by weight of water, fermented at a temperature of 27 ° C. and humidity of 85% for 4 hours and 30 minutes, and fermented at a temperature of 5 ° C. for 18 hours.

It can be determined that a naturally fermented species was prepared based on the volume of about 2.0-2.5 times and the pH of 4.5-4.7.

In addition, the present invention

Preparing apples, lemons, limes, radishes, red vegetables, onions, garlic and green onions, washing them first with vinegar water, and then washing them secondly with running water; 5-9 parts by weight of washed apples, 5-9 parts by weight of lemon, 5-9 parts by weight of lime, 2-6 parts by weight of radish, 1-5 parts by weight of red cabbage, 0.5-4 parts by weight of onion, 0.1-2 parts by weight of garlic, and 0.1-2 parts by weight of green onion were mixed, and then 0.5-4 parts by weight of sugar and 0.1-2 parts by weight of sea salt were added to prepare a mixture and primary aging at a temperature of 38 ° C. for 3 hours steps; adding 63-67 parts by weight of water to the firstly aged mixture; Preparing natural fermented water comprising; and secondarily aging the mixture to which water was added at a temperature of 1-5° C. for 30-40 days;

Preparing a first fermented product by mixing 100 parts by weight of rye flour, 60 parts by weight of water, and 40 parts by weight of the naturally fermented water, and fermenting at a temperature of 30 ° C. and a humidity of 85% for 24 hours; Mixing 100 parts by weight of the first fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 12 hours to prepare a second fermented product; Mixing 100 parts by weight of the second fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 8 hours to prepare a third fermented product; 100 parts by weight of the third fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a fourth fermented product; 100 parts by weight of the fourth fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, and then fermented at a temperature of 5 ° C. for 18 hours to prepare a fifth fermented product; 100 parts by weight of the fifth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a sixth fermented product; and mixing 100 parts by weight of the sixth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27°C, fermented at a temperature of 27°C and humidity of 85% for 6 hours, and then fermented at a temperature of 5°C for 18 hours to prepare a seventh fermented product;

28-32 parts by weight of the naturally fermented species, 28-32 parts by weight of wheat flour, 8-12 parts by weight of rye flour, 1-5 parts by weight of fig powder, 2-6 parts by weight of sugar, 1-5 parts by weight of refined salt, and 18-22 parts by weight of the naturally fermented water Preparing a dough by mixing; Primary aging of the dough at a temperature of 28-32 ° C. for 48-52 minutes; After punching the firstly matured dough to remove air bubbles, secondary aging at a temperature of 1-5 ° C. for 1-3 hours; Preparing an aged dough comprising;

98-102 parts by weight of rye flour, 48-52 parts by weight of rice flour, 48-52 parts by weight of red beans, 48-52 parts by weight of sugar, 38-42 parts by weight of starch syrup, 18-22 parts by weight of fig concentrate and 180-220 parts by weight of the natural fermented water Preparing a sediment mixture by mixing; and heating the sediment mixture to a temperature of 140-160°C and stirring for 8-12 minutes. and

It provides a method for producing fermented bread using naturally fermented species, including the step of forming bread to cover the sediment using the aged dough.

Hereinafter, the manufacturing method of fermented bread using natural fermentation species according to the present invention will be described in detail for each step.

First, the method for producing fermented bread using naturally fermented species according to the present invention includes the steps of preparing naturally fermented water and preparing naturally fermented species.

Since the step of preparing the naturally fermented water and the step of preparing the naturally fermented species are the same as those described above, a detailed description thereof will be omitted.

Next, the method for producing fermented bread using naturally fermented species according to the present invention includes preparing aged dough. The step of preparing the aged dough includes 28-32 parts by weight of the naturally fermented species, 28-32 parts by weight of wheat flour, 8-12 parts by weight of rye flour, 1-5 parts by weight of fig powder, 2-6 parts by weight of sugar, 1-5 parts by weight of refined salt, and 18-22 parts by weight of the naturally fermented water to prepare a dough; Primary aging of the dough at a temperature of 28-32 ° C. for 48-52 minutes; After punching the firstly matured dough to remove air bubbles, secondary aging at a temperature of 1-5 ° C. for 1-3 hours; and thirdly aging the secondly aged dough at a temperature of 18-22° C. for 5-7 hours.

In the above step, the aged dough is prepared, but wheat flour, rye flour, and fig powder are applied in addition to the naturally fermented species, and in particular, natural fermented water can be used instead of water to exhibit high taste and flavor when making bread.

In addition, the aged dough has a higher flavor through primary aging, secondary aging and tertiary aging.

Next, the method for producing fermented bread using naturally fermented species according to the present invention includes preparing sediment. In the step of preparing the sediment, 98-102 parts by weight of rye flour, 48-52 parts by weight of rice flour, 48-52 parts by weight of red beans, 48-52 parts by weight of sugar, 38-42 parts by weight of starch syrup, 18-22 parts by weight of fig concentrate and the natural fermented water Preparing a sediment mixture by mixing 180-220 parts by weight; and heating the sediment mixture to a temperature of 140-160° C. and stirring for 8-12 minutes.

In the above step, the sediment to be put into the fermented bread is prepared, but the sediment using rye flour, rice flour and red beans can show deep sweetness and excellent flavor by applying fig concentrate and natural fermented water. Moreover, it is possible to bring out the taste and flavor that match the fermented bread prepared using the aged dough presented in the present invention.

The fig concentrate is prepared by washing the fig fruit, and preparing a fig mixture by mixing the washed fig fruit, honey, starch syrup and sugar; After putting the fig mixture in a jar and covering it with sugar so that the fig mixture is not visible, primary aging for 28-32 days; After the first ripening, filtering the fig mixture to obtain a crude fig solution, and putting the resulting crude fig solution in another jar to perform secondary aging for 2-4 months; And after the second ripening, filtering the crude fig solution to remove impurities and putting it back in another jar for 3rd aging for 2-4 months;

Next, the method for manufacturing fermented bread using naturally fermented species according to the present invention includes forming bread using the aged dough to cover the sediment, and then manufacturing bread.

When manufacturing general bean paste bread, fermented bread is prepared by baking in a method of applying dough and bean paste.

Hereinafter, the present invention will be described in more detail by the following examples.

However, the following examples are merely illustrative of the content of the present invention, but the scope of the invention is not limited by the examples and experimental examples.

<Preparation Example 1> Preparation of naturally fermented species

Prepare apple, lemon, lime, radish, red cabbage, onion, garlic and green onion, wash first with vinegar water, wash second with running water, wash apple 7 parts by weight, lemon 7 parts by weight, lime 7 parts by weight, radish 4 parts by weight, red cabbage 3 parts by weight, onion 2 parts by weight, garlic 1 parts by weight and green onion 1 parts by weight mixed, 2 parts by weight sugar, 1 part by weight of sea salt were added thereto to prepare a mixture, It was first aged for 3 hours at the temperature. 65 parts by weight of water was added to the primary aged mixture, and secondary aging was performed at a temperature of 5° C. for 30 days. Thereafter, the aged material was filtered to prepare natural fermented water.

100 parts by weight of rye flour, 60 parts by weight of water, and 40 parts by weight of the naturally fermented water were mixed, and fermented for 24 hours at a temperature of 30 ° C. and a humidity of 85% to prepare a first fermented product. Subsequently, 100 parts by weight of the first fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C., and 10 parts by weight of natural fermented water at 27 ° C. were mixed, and fermented at a temperature of 27 ° C. and humidity of 85% for 12 hours to prepare a second fermented product. Subsequently, 100 parts by weight of the second fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C., and 10 parts by weight of natural fermented water at 27 ° C. were mixed, and fermented at a temperature of 27 ° C. and humidity of 85% for 8 hours to prepare a third fermented product. Then, 100 parts by weight of the third fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, and then fermented at a temperature of 5 ° C. for 18 hours to prepare a fourth fermented product. Subsequently, 100 parts by weight of the fourth fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, and then fermented at a temperature of 5 ° C. for 18 hours to prepare a fifth fermented product. Subsequently, 100 parts by weight of the fifth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, and then fermented at a temperature of 5 ° C. for 18 hours to prepare a sixth fermented product. Then, 100 parts by weight of the sixth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, and then fermented at a temperature of 5 ° C. for 18 hours to prepare a seventh fermented product. The seventh fermentation product was used as a natural fermentation species.

<Production Example 2> Preparation of sediment

100 parts by weight of rye flour, 50 parts by weight of rice flour, 50 parts by weight of red beans, 50 parts by weight of sugar, 40 parts by weight of starch syrup, 20 parts by weight of fig concentrate, and 200 parts by weight of the natural fermented water were mixed to prepare a sediment mixture, heated to a temperature of 150 ° C., and gelatinized by stirring for 10 minutes to prepare sediment.

<Example 1> Preparation of fermented bread

30 parts by weight of the naturally fermented species prepared in Preparation Example 1, 30 parts by weight of wheat flour, 10 parts by weight of rye flour, 3 parts by weight of fig powder, 4 parts by weight of sugar, 3 parts by weight of refined salt and 20 parts by weight of natural fermented water used in Preparation Example 1 were mixed to prepare a dough, and the dough was first aged at a temperature of 30 ° C. for 50 minutes. After punching the firstly matured dough to remove air bubbles, the secondly aged at a temperature of 1-5 ° C. for 2 hours, and then thirdly aged at a temperature of 20 ° C. for 6 hours to prepare a matured dough.

After pinning the aged dough with a rolling pin, put the sediment prepared in Preparation Example 2, fold it well so that the sediment is not visible, and then bake to prepare fermented bread.

<Experimental Example 1> Sensory test

A sensory test was performed to confirm the palatability of the fermented bread prepared in Example 1. The sensory test was conducted on 30 adult men and women, and a 9-point preference scale method was used, in which 1 point is very bad, 3 points is bad, 5 points is average, 7 points are good, and 9 points are very good. The results are shown in Table 1 below.

incense texture taste overall preference Example 1 8.7 8.6 8.8 8.7

As shown in Table 1, it was confirmed that the fermented bread according to the present invention had excellent aroma and texture, excellent taste, and excellent palatability.

Claims (2)

Preparing apples, lemons, limes, radishes, red vegetables, onions, garlic and green onions, washing them first with vinegar water, and then washing them secondly with running water; 5-9 parts by weight of washed apples, 5-9 parts by weight of lemon, 5-9 parts by weight of lime, 2-6 parts by weight of radish, 1-5 parts by weight of red cabbage, 0.5-4 parts by weight of onion, 0.1-2 parts by weight of garlic, and 0.1-2 parts by weight of green onion were mixed, and then 0.5-4 parts by weight of sugar and 0.1-2 parts by weight of sea salt were added to prepare a mixture and primary aging at a temperature of 38 ° C. for 3 hours steps; adding 63-67 parts by weight of water to the firstly aged mixture; Preparing natural fermented water comprising; and secondarily aging the mixture to which water was added at a temperature of 1-5° C. for 30-40 days;
Preparing a first fermented product by mixing 100 parts by weight of rye flour, 60 parts by weight of water, and 40 parts by weight of the naturally fermented water, and fermenting at a temperature of 30 ° C. and a humidity of 85% for 24 hours; Mixing 100 parts by weight of the first fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 12 hours to prepare a second fermented product; Mixing 100 parts by weight of the second fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, 90 parts by weight of water at 27 ° C. and 10 parts by weight of natural fermented water at 27 ° C., and fermenting at a temperature of 27 ° C. and humidity of 85% for 8 hours to prepare a third fermented product; 100 parts by weight of the third fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a fourth fermented product; 100 parts by weight of the fourth fermented material, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, and then fermented at a temperature of 5 ° C. for 18 hours to prepare a fifth fermented product; 100 parts by weight of the fifth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour and 100 parts by weight of water at 27 ° C were mixed, fermented at a temperature of 27 ° C and a humidity of 85% for 6 hours, followed by fermentation at a temperature of 5 ° C. for 18 hours to prepare a sixth fermented product; and mixing 100 parts by weight of the sixth fermented product, 90 parts by weight of wheat flour, 10 parts by weight of rye flour, and 100 parts by weight of water at 27°C, fermented at a temperature of 27°C and humidity of 85% for 6 hours, and then fermented at a temperature of 5°C for 18 hours to prepare a seventh fermented product;
28-32 parts by weight of the naturally fermented species, 28-32 parts by weight of wheat flour, 8-12 parts by weight of rye flour, 1-5 parts by weight of fig powder, 2-6 parts by weight of sugar, 1-5 parts by weight of refined salt, and 18-22 parts by weight of the naturally fermented water Preparing a dough by mixing; Primary aging of the dough at a temperature of 28-32 ° C. for 48-52 minutes; After punching the firstly matured dough to remove air bubbles, secondary aging at a temperature of 1-5 ° C. for 1-3 hours; Preparing an aged dough comprising;
98-102 parts by weight of rye flour, 48-52 parts by weight of rice flour, 48-52 parts by weight of red beans, 48-52 parts by weight of sugar, 38-42 parts by weight of starch syrup, 18-22 parts by weight of fig concentrate and 180-220 parts by weight of the natural fermented water Preparing a sediment mixture by mixing; and heating the sediment mixture to a temperature of 140-160°C and stirring for 8-12 minutes. and
A method for producing fermented bread using natural fermentation species comprising: forming bread using the aged dough to wrap the sediment, and then manufacturing bread. delete