KR102633709B1 - Eco-friendly bread manufacturing method using upcycled sourdough starter - Google Patents

Abstract

The present invention relates to an eco-friendly bread manufacturing method using upcycled sourdough starter. By manufacturing bread using sourdough starter using wheat bran, it reduces the aging speed of the bread and aids digestion compared to when only factory-made yeast is used. can give.
In order to realize this, the present invention includes a sourdough starter preparation step of cultivating sourdough starter by mixing bran, a flour by-product, with wheat flour; (ST 1) preparing tangjong by refrigerating and maturing a dough mixture of flour and water; A tangzhong preparation step; (ST 2) a material kneading step of mixing the sourdough starter with flour, water, eggs, fresh cream, vanilla extract, butter, and tangjong; (ST 3) the mixing ingredients A primary fermentation step of fermenting at room temperature for a certain period of time; (ST 4) dividing the fermented dough into multiple parts and bench time for 20 to 30 minutes; (ST 5) dividing the dough A molding step of rounding the formed dough and arranging it in a mold to perform molding; (ST 6) a secondary fermentation step of fermenting the molded dough at low temperature for 15 to 18 hours; (ST 7) A baking step of baking the dough to complete the bread; (ST 8).

Description

Eco-friendly bread manufacturing method using upcycled sourdough starter}

The present invention relates to a bread manufacturing method, and more specifically, to an eco-friendly bread manufacturing method that can be beneficial to health by using upcycled sourdough starter in place of the factory-made yeast used in the bread manufacturing process.

In general, bread refers to a product made by mixing flour, water, and salt to make dough, fermenting it, and then baking or steaming it in the oven. The main ingredients are flour and yeast, mixed with sugar, dairy products, eggs, edible oil, and other auxiliary ingredients. The dough that is fermented and baked is called bread.

Meanwhile, with changes in eating habits, the demand for bread is increasing in Korea as not only the young but also the elderly tend to eat bread for breakfast or lunch. However, problems such as side effects such as obesity and diabetes are emerging. there is.

Accordingly, as the so-called wellness trend, which pursues quality of life while maintaining a healthy lifestyle, has recently spread, consumers' food purchasing tendencies are favoring health-oriented and eco-friendly products, which has led to a shift away from traditional commercial products that focused on taste and flavor. As the awareness of prioritizing health in bread research is rapidly increasing, research on healthy bread is also required in bread culture.

Republic of Korea Patent Registration No. 2595814 (registered on October 25, 2023) Republic of Korea Patent Registration No. 1963766 (registered on March 25, 2019)

The present invention was proposed to improve the problems in the prior art described above, and provides an eco-friendly bread manufacturing method that can slow down the aging of bread by using upcycled sourdough starter that utilizes wheat bran, which is a by-product of wheat and is rich in dietary fiber and minerals. The purpose is to provide

The bread manufacturing method of the present invention to achieve the above object includes a sourdough starter preparation step of cultivating sourdough starter by mixing wheat bran, a flour by-product, with wheat flour; A tangzhong preparation step of preparing a tangzhong by refrigerating and maturing a dough mixture of flour and water; A material kneading step of mixing flour, water, eggs, fresh cream, vanilla extract, butter, and tangjong with the sourdough starter; A primary fermentation step of fermenting the dough ingredients at room temperature for a certain period of time; A dividing and resting step of dividing the fermented dough into multiple portions and bench time for 20 to 30 minutes; A molding step of rounding the divided dough, forming it, and then arranging it in a mold to perform molding; A secondary fermentation step of fermenting the molded dough at low temperature; A baking step of baking the dough to complete the bread.

In addition, in the sourdough starter preparation step, primary culture was performed by mixing 35 to 50% by weight of wheat flour, 40 to 55% by weight of water at 24 to 28°C, 5 to 10% by weight of wheat bran, and 2 to 8% by weight of lemon juice. Then, a secondary culture is performed by mixing 30 to 40% by weight of the primary culture, 25 to 35% by weight of wheat flour, 2 to 8% by weight of wheat bran, and 30 to 40% by weight of water, and the secondary culture is 30 to 40% by weight. A third culture was performed by mixing 40% by weight, 25 to 35% by weight of wheat flour, 2 to 8% by weight of wheat bran, and 30 to 40% by weight of water, and 30 to 40% by weight of the third culture and 25 to 35% by weight of flour. %, 2-8% by weight of wheat bran, and 30-40% by weight of water are mixed to perform the fourth culture, 30-40% by weight of the fourth culture, 25-35% by weight of wheat, 2-8% by weight of wheat bran, It is characterized by mixing 30 to 40% by weight of water and performing a fifth culture to obtain the final fermented starter.

In addition, in the tangjong preparation step, flour, water, and salt are mixed in a certain ratio, boiling water is added, mixed at low speed for 10 seconds, then mixed at high speed for 1 minute, and then refrigerated and aged for 24 hours.

In addition, in the material kneading step, sourdough starter, flour, sugar, salt, water, eggs, fresh cream, and vanilla extract are mixed in a mixing bowl and mixed at medium speed for 6 minutes. After adding butter, mixing is performed at high speed for 3 minutes. After adding the tangjong, mixing is performed at high speed until the dough temperature reaches 24~26℃.

The eco-friendly bread manufacturing method of the present invention manufactures bread using sourdough starter using bran, a by-product of wheat flour, thereby reducing the aging rate of bread compared to when only factory-made yeast is used and has an effect that helps digestion. indicates.

In particular, it provides health benefits by utilizing wheat bran, which is rich in dietary fiber and minerals.

1 is a flowchart of the bread manufacturing process according to an embodiment of the present invention.
Figure 2 is a state diagram of the primary culture of wheat bran sourdough starter in the present invention.
Figure 3 is a state diagram of the tertiary culture of wheat bran sourdough starter in the present invention.
Figure 4 is a state diagram of the 5th culture of wheat bran sourdough starter in the present invention.

Hereinafter, specific embodiments of the present invention will be examined in detail with reference to the accompanying drawings.

Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. This example is provided to more completely explain the present invention to those with average knowledge in the art.

Additionally, detailed descriptions of the functions and configurations of known technologies that are judged to unnecessarily obscure the gist of the present invention may be omitted.

The process of manufacturing eco-friendly bread using upcycled sourdough according to an embodiment of the present invention is as follows through the flow chart in FIG. 1.

<Sourdough starter preparation stage>(ST 1)

First, a sourdough starter preparation step is performed in which sourdough starter is cultured by mixing wheat bran, a flour by-product, with wheat flour.

In other words, at this time, the natural sourdough starter is cultivated through five rounds of culturing. In the first culture of this example, 91 g of wheat flour (white-kang wheat), 100 g of water at 26°C, 9 g of wheat bran, and 6 g of lemon juice are mixed. and cultured for 24 hours. At this time, bubbles are not generated as shown in Figure 2.

Thereafter, 200 g of the primary culture, 182 g of flour, 18 g of wheat bran, and 200 g of water were mixed to perform secondary culture for 24 hours, and 600 g of the secondary culture, 545 g of flour, 55 g of wheat bran, and 600 g of water were mixed and incubated for 12 hours. During the third culture, it was confirmed that as the natural yeast present in the flour and bran fermented, the population increased, and fine bubbles were generated due to carbon dioxide, a fermentation product, as shown in FIG. 3.

Thereafter, 600 g of the 3rd culture, 1,634 g of flour, 164 g of wheat bran, and 1,800 g of water were mixed and a fourth culture was performed for 6 hours, and 5,400 g of the 4th culture, 4,909 g of flour, 491 g of wheat bran, and 5,400 g of water were mixed. When the fifth culture is performed by mixing, the yeast population is maximized, the fermentation product is activated, and the final fermented starter with an increased amount of bubbles is obtained, as shown in FIG. 4.

After completion, the fermented starter is stored in the refrigerator, and the amount can be adjusted by refreshing or feeding considering the ratio of the culture pattern.

Meanwhile, in the primary culture process, natto bacteria, phenylalanine sahydroxylase, and lactobacillus may be additionally added to the mixture in the range of 1 to 5% by weight, respectively, to improve culture efficiency.

At this time, the mixed natto bacteria and Lactobacillus perform the function of promoting the culture of the fiber contained in the wheat bran during the initial culture process, and phenylalanine sahydroxylase prevents the lumping of the flour during the culture process, resulting in an overall uniform culture. It exhibits advanced effects that allow this to be achieved.

In addition, in the primary culture process, the activation of natto bacteria can be further promoted by using a near-infrared lamp to emit near-infrared light of 0.75 to 3㎛ for 1 to 2 hours.

<Tangjong preparation stage>(ST 2)

In addition, in the tangzhong preparation stage, the dough mixed with flour and water is refrigerated and aged to prepare tangzhong.

At this time, flour (Baek Kang Wheat), water, and salt are mixed at a ratio (weight ratio) of 1:2:0.02 respectively, then boiling water at 100°C is added and mixed at low speed for 10 seconds, then at high speed for 1 minute, and the dough is kneaded. After being spread out on a flat surface and cooled, it is refrigerated and aged for 24 hours.

<Material kneading step>(ST 3)

Thereafter, flour, water, eggs, fresh cream, vanilla extract, butter, and tangjong are mixed with the sourdough starter and mixed.

At this time, sourdough starter, flour, sugar, salt, water, eggs, fresh cream, and vanilla extract are sequentially mixed in a mixing bowl and mixed at medium speed for 6 minutes. After adding butter, mix at high speed for 3 minutes. After adding the tangzhong, mixing is performed at high speed until the dough temperature reaches 24~26℃.

<First fermentation step>(ST 4)

The mixed dough ingredients are fermented at room temperature for about 60 minutes, and after fermentation, the dough is folded and fermented again at room temperature for about 60 minutes to perform the primary fermentation process.

<Division and pause phase>(ST 5)

Then, the fermented dough is divided into 24 pieces of 60 g each and given bench time (rest) for 30 minutes.

<Forming stage>(ST 6)

Thereafter, the divided dough is each rounded and molded, and then arranged in a 6*4 square mold for panning.

<Second fermentation step>(ST 7)

Then, a secondary fermentation process is performed in which the molded dough is fermented at a low temperature of 10° C. for 15 to 18 hours.

<Baking step>(ST 8)

Afterwards, in the baking step, the dough that has undergone the secondary fermentation is baked to complete the bread. Egg wash is applied to the top of the fermented molded dough for gloss, and then baked in a convention oven at 160°C for 5 minutes to improve volume. Bake, and then bake at 155°C for 5 to 6 minutes.

At this time, since the volume after completing the secondary fermentation is smaller than when using factory-made yeast, the disadvantage of natural fermentation, which lacks volume, can be compensated by using a convection oven that can use hot air rather than a conventional deck oven.

The bread of the present invention manufactured through this process can produce acidity and a deep taste by creating organic acid bacteria beneficial to the body by using sourdough starter obtained by cultivating the natural yeast present in the wheat bran for a long period of time. Compared to bread made by fermenting in a short period of time using homemade yeast, it is richer in nutrients such as fiber and vitamins, and can lower the carbon footprint by reusing discarded food.

Therefore, the eco-friendly bread manufacturing method of the present invention produces bread using sourdough starter using bran, a flour by-product, thereby reducing the aging speed of the bread compared to when only factory-made yeast is used and has the effect of helping digestion. indicates.

In particular, it provides health benefits by utilizing wheat bran, which is rich in dietary fiber and minerals.

In addition, although specific embodiments of the present invention have been described and shown above, it is obvious that the bread manufacturing process of the present invention can be implemented in various modifications by those skilled in the art.

For example, in the above embodiment, the specific mixing ratio and temperature during the manufacturing process are expressed as numbers, but these numerical data can be changed depending on the working environment, such as temperature and humidity depending on the season and weather.

Therefore, such modified embodiments should not be understood individually from the technical spirit or scope of the present invention, and such modified embodiments should be included within the scope of the appended claims of the present invention.

Claims (6)

A sourdough starter preparation step of cultivating sourdough starter by mixing wheat bran, a flour by-product, with wheat flour (ST 1);
A tangzhong preparation step of preparing a tangzhong by refrigerating and maturing a dough mixture of flour and water (ST 2);
A material kneading step (ST 3) of mixing flour, water, eggs, fresh cream, vanilla extract, butter, and tangjong with the sourdough starter;
A first fermentation step of fermenting the mixed dough ingredients at room temperature for a certain period of time (ST 4);
A dividing and resting step of dividing the fermented dough into multiple portions and bench time for 20 to 30 minutes (ST 5);
A molding step (ST 6) in which the divided dough is rounded and molded and then arranged in a mold to perform molding;
A secondary fermentation step of fermenting the molded dough at low temperature for 15 to 18 hours (ST 7);
A baking step (ST 8) of baking the dough to complete the bread,
In the fermentation starter preparation step (ST 1),
Primary culture was performed by mixing 35 to 50% by weight of wheat flour, 40 to 55% by weight of water at 24 to 28°C, 5 to 10% by weight of wheat bran, and 2 to 8% by weight of lemon juice.
Secondary culture is performed by mixing 30 to 40% by weight of the primary culture, 25 to 35% by weight of wheat flour, 2 to 8% by weight of wheat bran, and 30 to 40% by weight of water,
A third culture was performed by mixing 30 to 40% by weight of the secondary culture, 25 to 35% by weight of wheat flour, 2 to 8% by weight of wheat bran, and 30 to 40% by weight of water,
A fourth culture is performed by mixing 30 to 40% by weight of the 3rd culture, 25 to 35% by weight of wheat flour, 2 to 8% by weight of wheat bran, and 30 to 40% by weight of water,
30-40% by weight of the 4th culture, 25-35% by weight of wheat flour, 2-8% by weight of wheat bran, and 30-40% by weight of water were mixed and the 5th culture was performed to obtain the final fermented starter,
Here, in the sourdough starter preparation step (ST 1), an eco-friendly bread manufacturing method using upcycled sourdough starter, characterized in that natto bacteria, phenylalanine sahydroxylase, and lactobacillus are additionally added during the primary culture process.
delete In claim 1,
In the stew preparation step (ST 2), upcycling is characterized in that flour, water, and salt are mixed in a certain ratio, boiling water is added, mixed at low speed for 10 seconds, then mixed at high speed for 1 minute, and then refrigerated and aged for 24 hours. Eco-friendly bread manufacturing method using sourdough starter.
In claim 1,
In the material kneading step (ST 3), sourdough starter, flour, sugar, salt, water, eggs, fresh cream, and vanilla extract are mixed in a mixing bowl and mixed at medium speed for 6 minutes. After adding butter, mix at high speed for 3 minutes. An eco-friendly bread manufacturing method using upcycled sourdough starter, characterized in that after adding the tangjong, mixing is performed at high speed until the dough temperature reaches 24~26℃.
In claim 1,
In the baking step (ST 8), baking is performed in a convention oven at 160°C for 5 to 6 minutes to improve the volume of the fermented dough, followed by baking at 155°C for 5 to 6 minutes. Eco-friendly bread manufacturing method.
delete

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