KR102642836B1 - Method of manufacturing natural sourdough starter for baking - Google Patents
Method of manufacturing natural sourdough starter for baking Download PDFInfo
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- 239000007858 starting material Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 235000013527 bean curd Nutrition 0.000 claims abstract description 55
- 238000002156 mixing Methods 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 29
- 239000004615 ingredient Substances 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 14
- 241001092070 Eriobotrya Species 0.000 claims description 9
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 9
- 235000008429 bread Nutrition 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 2
- 240000006891 Artemisia vulgaris Species 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 6
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 240000002657 Thymus vulgaris Species 0.000 description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
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- 229920001542 oligosaccharide Polymers 0.000 description 2
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- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
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- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
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- 230000032683 aging Effects 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 239000005415 artificial ingredient Substances 0.000 description 1
- 239000012237 artificial material Substances 0.000 description 1
- 208000022362 bacterial infectious disease Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Botany (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명은 건강에 유익하면서도 다양한 수요자층의 요구에 부합될 수 있도록 우수한 제빵 특성을 갖춘 천연발효종의 제조방법에 관한 것으로서, 호밀 100 중량부에 몰트 0.6~4.4 중량부, 순두부 72~124 중량부를 혼합하는 제1차 재료 혼합 단계, 1차 혼합된 재료를 실온에서 9~27시간 동안 1차 숙성시키는 제1차 숙성 단계, 제1차 숙성된 전체 재료에 밀가루 200~245 중량부, 순두부 76~124 중량부, 물 200~250중량부를 혼합하는 제2차 재료 혼합 단계, 2차 혼합된 재료를 실온에서 9~27시간 동안 2차 숙성시키는 제2차 숙성 단계, 2차 숙성된 전체 재료에 밀가루 410~470 중량부, 순두부 76~124 중량부, 물 410~480 중량부를 혼합하는 제3차 재료 혼합 단계 및 3차 혼합된 재료를 실온에서 9~27시간 동안 3차 숙성시키는 제3차 숙성 단계를 포함하여 이루어지는 것을 특징으로 한다.The present invention relates to a method of producing natural sourdough starter that is beneficial to health and has excellent baking properties to meet the needs of various consumers. 0.6 to 4.4 parts by weight of malt and 72 to 124 parts by weight of soft tofu are added to 100 parts by weight of rye. First mixing step of mixing, first maturing step of first maturing the mixed ingredients at room temperature for 9 to 27 hours, 200 to 245 parts by weight of flour and 76 to 76 parts of soft tofu to the total first maturing ingredients. A secondary material mixing step of mixing 124 parts by weight and 200 to 250 parts by weight of water, a secondary maturing step of secondary maturing the secondary mixed ingredients at room temperature for 9 to 27 hours, and adding flour to all secondary aged ingredients. A tertiary material mixing step of mixing 410 to 470 parts by weight, 76 to 124 parts by weight of soft tofu, and 410 to 480 parts by weight of water, and a tertiary maturation step of thirdly maturing the tertiary mixed materials for 9 to 27 hours at room temperature. It is characterized by comprising:
Description
본 발명은 천연발효종의 제조방법에 관한 것으로서, 더욱 상세하게는, 인공적, 합성적 재료의 사용을 배제하고 천연재료를 활용함으로써 건강에 유익하면서도 제빵 특성을 개선할 수 있도록 하는 천연발효종의 제조방법에 관한 것이다.The present invention relates to a method for producing natural sourdough starter, and more specifically, to the production of natural sourdough starter that is beneficial to health and improves baking properties by eliminating the use of artificial and synthetic ingredients and utilizing natural ingredients. It's about method.
식문화의 발전과 식생활의 다양화로 인한 빵이나 과자에 대한 소비가 증가됨과 아울러 다양한 소비자의 기호를 맞출 수 있는 제빵 및 제과 제품에 대한 요구가 증대되고 있다.As the consumption of bread and cookies increases due to the development of food culture and the diversification of eating habits, the demand for bakery and confectionery products that can meet the tastes of various consumers is increasing.
특히, 건강에 유익한 제품의 대한 선호도 증가로 인공적인 재료를 배제하고 천연 재료, 그 중에서도 건강한 재료를 사용한 제품화에 대한 연구개발이 증대되고 있는 실정이다.In particular, as preference for products beneficial to health increases, research and development on products that exclude artificial ingredients and use natural ingredients, especially healthy ingredients, is increasing.
일례로서, 대한민국 등록특허공보 등록번호 제10-1928552호(2018.12.12.공고)는 블랙커런트 등을 이용하여 천연발효종을 제조하는 방법을 제시하고 있다.As an example, Republic of Korea Patent Publication No. 10-1928552 (announced on December 12, 2018) suggests a method of producing natural fermented sourdough using blackcurrants, etc.
이와 같은 종래기술의 출현에도 여전히 다양한 소비자들의 취향 및 기호를 만족시키기에는 어려움이 있으며, 제빵 특성을 현저히 개선하고 상업화할 수 있는 다양한 천연발효종에 대한 연구와 개발이 필요한 문제점이 있다.Despite the emergence of such prior technologies, it is still difficult to satisfy the tastes and preferences of various consumers, and there is a need for research and development on various natural fermentation species that can significantly improve baking characteristics and commercialize them.
상기한 바와 같은 문제점을 해결하기 위해 발명된 것으로서, 본 발명은 건강에 유익하면서도 다양한 수요자층의 요구에 부합될 수 있도록 우수한 제빵 특성을 갖춘 천연발효종의 제조방법을 제공하고자 하는 데 그 목적이 있다.Invented to solve the above-mentioned problems, the purpose of the present invention is to provide a method for producing natural sourdough starter that is beneficial to health and has excellent baking properties to meet the needs of a variety of consumers. .
상기한 바와 같은 과제를 해결하기 위한 수단으로서, 본 발명인 천연발효종 제조방법은,As a means to solve the problems described above, the present invention, a method for producing natural sourdough starter,
호밀 100 중량부에 몰트 0.6~4.4 중량부, 순두부 72~124 중량부를 혼합하는 제1차 재료 혼합 단계,A first material mixing step of mixing 0.6 to 4.4 parts by weight of malt and 72 to 124 parts by weight of soft tofu with 100 parts by weight of rye;
1차 혼합된 재료를 실온에서 9~27시간 동안 1차 숙성시키는 제1차 숙성 단계,A first ripening step in which the mixed ingredients are first aged at room temperature for 9 to 27 hours,
제1차 숙성된 전체 재료에 밀가루 200~245 중량부, 순두부 76~124 중량부, 물 200~250중량부를 혼합하는 제2차 재료 혼합 단계,A second material mixing step of mixing 200 to 245 parts by weight of flour, 76 to 124 parts by weight of soft tofu, and 200 to 250 parts by weight of water with all the first aged ingredients,
2차 혼합된 재료를 실온에서 9~27시간 동안 2차 숙성시키는 제2차 숙성 단계,A secondary ripening step in which the mixed ingredients are secondary aged at room temperature for 9 to 27 hours,
2차 숙성된 전체 재료에 밀가루 410~470 중량부, 순두부 76~124 중량부, 물 410~480중량부를 혼합하는 제3차 재료 혼합 단계 및A tertiary material mixing step of mixing 410 to 470 parts by weight of flour, 76 to 124 parts by weight of soft tofu, and 410 to 480 parts by weight of water with all secondary aged ingredients, and
3차 혼합된 재료를 실온에서 9~27시간 동안 3차 숙성시키는 제3차 숙성 단계를 포함하여 이루어지는 것을 특징으로 한다.It is characterized by including a tertiary ripening step in which the tertiary mixed materials are tertiarily aged at room temperature for 9 to 27 hours.
또한, 3차 숙성된 전체 재료 400 중량부에 강력분 630~780 중량부, 박력분 250~360, 소금 4~15 중량부, 물 610~770 중량부, 몰트 2.5~9 중량부를 혼합하는 제4차 재료 혼합 단계를 더 포함하여 이루어지는 것을 특징으로 한다.In addition, the fourth ingredient is mixed with 400 parts by weight of the thirdly aged total ingredients, 630 to 780 parts by weight of bread flour, 250 to 360 parts by weight of cake flour, 4 to 15 parts by weight of salt, 610 to 770 parts by weight of water, and 2.5 to 9 parts by weight of malt. It is characterized by further comprising a mixing step.
또한, 상기 제1차 재료 혼합 단계 이전에,In addition, before the first material mixing step,
순두부를 78~95℃로 가열하는 제1 순두부 처리단계 및A first soft tofu processing step of heating the soft tofu to 78-95°C, and
순두부를 레몬즙 100 중량부에 대해 물 0~45 중량부를 혼합한 용액에 3~25분 침지시키는 단계를 제2 순두부 처리단계를 더 포함하여 이루어지는 것을 특징으로 한다.The method further includes a second soft tofu treatment step of immersing the soft tofu in a solution of 0 to 45 parts by weight of water per 100 parts by weight of lemon juice for 3 to 25 minutes.
또한, 상기 제1차 재료 혼합 단계에서는 비파 분말 0.8~2.3 중량부를 더 혼합하는 것을 특징으로 한다.In addition, in the first material mixing step, 0.8 to 2.3 parts by weight of loquat powder is further mixed.
또한, 상기 제1차 재료 혼합 단계에서는 두부 순물 분말 0.02~0.3 중량부를 더 혼합하는 것을 특징으로 한다.In addition, in the first material mixing step, 0.02 to 0.3 parts by weight of pure tofu powder is further mixed.
또한, 상기 두부 순물은 두부 순물 원액의 건조 분말 100 중량부에 대해 구연산 분말 0.1~2%를 혼합하여 이루어지는 것을 특징으로 한다.In addition, the pure tofu is characterized by mixing 0.1 to 2% of citric acid powder with 100 parts by weight of dry powder of the pure tofu stock solution.
상기한 바와 같은 과제해결수단을 통해, 본 발명에 따른 천연발효종 제조방법은 자연에서 얻을 수 있는 재료만을 이용하여 인공적인 재료의 부가가 없어도 친환경적일 뿐만 아니라 건강에 유익한 재료의 최적의 처리과정을 통해 우수한 제빵 제품의 생산이 가능하도록 함과 아울러 그 생산성을 확보할 수 있도록 하는 등의 이점이 있다. Through the above-described problem solving means, the natural sourdough starter manufacturing method according to the present invention uses only materials available from nature and provides an optimal processing process for materials that are not only environmentally friendly but also beneficial to health without the addition of artificial materials. This has the advantage of enabling the production of excellent bakery products and ensuring productivity.
도 1은 본 발명에 따른 천연발효종의 제조방법을 도시한 순서도이다.Figure 1 is a flowchart showing a method for producing natural sourdough starter according to the present invention.
본 발명에 따른 천연발효종의 제조방법의 바람직한 실시예를 첨부된 도면을 참조하여 구체적으로 설명한다.Preferred embodiments of the method for producing natural sourdough starter according to the present invention will be described in detail with reference to the attached drawings.
도 1은 본 발명에 따른 천연발효종의 제조방법을 도시한 순서도이다.Figure 1 is a flowchart showing a method for producing natural sourdough starter according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 천연발효종의 제조방법은 호밀 100 중량부에 순두부 72~124 중량부, 몰트 0.6~4.4 중량부를 혼합하는 제1차 재료 혼합 단계(S1)와, 1차 혼합된 재료를 실온 및 상대습도 40~75%의 조건에서 9~27시간 동안 1차 숙성시키는 제1차 숙성 단계(S2)와, 제1차 숙성된 전체 재료에 밀가루 200~245 중량부, 순두부 76~124 중량부, 물 200~250 중량부를 혼합하는 제2차 재료 혼합 단계(S3)와, 2차 혼합된 재료를 실온 및 상대습도 40~75%의 조건에서 9~27시간 동안 2차 숙성시키는 제2차 숙성 단계(S4)와, 2차 숙성된 전체 재료에 밀가루 410~470 중량부, 순두부 76~124 중량부, 물 410~480 중량부를 혼합하는 제3차 재료 혼합 단계(S5)와, 3차 혼합된 재료를 실온 및 상대습도 40~75%의 조건에서 9~27시간 동안 3차 숙성시키는 제3차 숙성 단계(S6)를 포함하여 이루어진다.As shown in Figure 1, the method for producing natural sourdough starter according to the present invention includes a first material mixing step (S1) of mixing 72 to 124 parts by weight of soft tofu and 0.6 to 4.4 parts by weight of malt with 100 parts by weight of rye; A first maturation step (S2) in which the mixed ingredients are primary aged for 9 to 27 hours at room temperature and relative humidity of 40 to 75%, and 200 to 245 parts by weight of flour is added to all primary aged ingredients. , a second material mixing step (S3) of mixing 76 to 124 parts by weight of soft tofu and 200 to 250 parts by weight of water, and the secondary mixed materials are mixed for 9 to 27 hours at room temperature and 40 to 75% relative humidity. The second maturation step (S4) of tea maturing, and the third material mixing step (S5) of mixing 410 to 470 parts by weight of flour, 76 to 124 parts by weight of soft tofu, and 410 to 480 parts by weight of water with all the secondary ripened ingredients. ) and a third aging step (S6) in which the mixed materials are thirdly aged for 9 to 27 hours at room temperature and relative humidity of 40 to 75%.
여기서, 밀가루는 제빵용으로 시판되는 일반 밀가루가 사용되며 종류에 상관하지 않는다.Here, regular flour commercially available for baking is used and the type of flour is not important.
이와 같이 본 발명은 발효종의 제조과정에 순두부를 혼합함으로써, 두부가 미생물의 성장을 위한 영양을 공급하게 되는데, 특히 단백질, 유리 아미노산 및 oligosaccharide 등이 발효 중 젖산균의 생육을 촉진하게 할 뿐만 아니라 자체 발효에 의해 저장성, 기호성 등을 증진시키게 된다. 특히, 두부는 글루텐과 같이 반죽의 점도를 증가시켜 굽는 과정에서 발생하는 이산화탄소와 수증기에 의한 기공들의 붕괴와 이로 인한 기공의 확장 등을 방지할 수 있게 된다.In this way, the present invention mixes soft tofu in the manufacturing process of sourdough starter, so that the tofu supplies nutrients for the growth of microorganisms. In particular, proteins, free amino acids, and oligosaccharides not only promote the growth of lactic acid bacteria during fermentation, but also provide nutrients for the growth of microorganisms. Fermentation improves storability and palatability. In particular, tofu, like gluten, increases the viscosity of the dough, preventing the collapse of pores due to carbon dioxide and water vapor generated during baking and the resulting expansion of pores.
여기서, 순두부는 두부에 비해 상대적으로 두부 순물이 덜 제거되어 잔류하는 두부 순물 성분에 의해 맛, 향, 냄새 등이 더욱 증진시키게 되며 유산균의 증식 효과도 증대되게 된다. Here, soft tofu has relatively less pure tofu removed compared to tofu, so the taste, aroma, and smell are further improved by the remaining pure tofu components, and the proliferation effect of lactic acid bacteria is also increased.
또한, 상기 제1차 재료 혼합 단계(S1) 이전에 순두부를 78~95℃로 가열하는 제1 순두부 처리단계와, 순두부를 레몬즙 100 중량부에 대해 물 0~45 중량부를 혼합한 용액에 3~25분 침지시키는 제2 순두부 처리단계를 더 포함하여 이루어지는데, 이를 통해 lipoxygenase에 의한 콩 비린내나 산패취가 형성되는 것을 방지하며 약알칼리성의 순두부 표면에 레몬액이 도포되어 pH가 저하되고 산성 조건하에서 생육이 촉진되는 효모에 의한 발효가 원활히 이루어지도록 하며 불필요한 세균의 성장을 억제시킴과 동시에 레몬의 독특한 향을 부가하게 된다.In addition, before the first material mixing step (S1), the first soft tofu processing step is to heat the soft tofu to 78 to 95 ° C., and the soft tofu is added to a solution of 0 to 45 parts by weight of water per 100 parts by weight of lemon juice. It further includes a second soft tofu treatment step of soaking for ~25 minutes. This prevents the formation of a soybean fishy smell or sour patch caused by lipoxygenase, and lemon juice is applied to the slightly alkaline surface of the soft tofu to lower the pH and maintain acidic conditions. It facilitates fermentation by yeast, which promotes growth under the water, suppresses the growth of unnecessary bacteria, and adds the unique scent of lemon.
일반적으로 두부의 색은 발효의 진행에 따라 갈변현상인 마이얄반응(Maillard reaction) 등에 의해 적색으로 변하게 되어 추후 제빵 제품의 관능적인 측면에서 불리한 경우가 있으며, 특히, 두부는 비교적 pH가 높고 지방산의 불포화도가 높으며 수분 함량이 높기 때문에 지방질의 산패, 미생물의 성장, 세균 감염이 발생될 가능성이 크고 발효가 진행될수록 암모니아태 질소의 증가로 인해 이취가 증가되는 현상을 동반하게 되어 선호도를 떨어뜨리게 되는데, 이를 위해 상기 제1차 재료 혼합 단계(S1)에서는 비파 분말 0.8~2.3 중량부를 투입하여 발효 초기에 이취 물질을 발생시키는 균의 성장을 억제함과 동시에 비파 자체 향기 성분에 의해 이취를 감소시키게 된다. 추가로 이취의 감소를 위해 비파 분말에 더하여 타임 0.2~0.7 중량부, 키위 0.1~1.3 중량부 및 무 0.3~1.7 중량부를 첨가할 수 있다. 이때, 타임, 키위, 무는 원재료를 분쇄하고 수분 10% 이내로 건조하여 사용함이 바람직하나 반드시 이에 한정하는 것은 아니다.In general, the color of tofu changes to red due to the Maillard reaction, a browning phenomenon, as fermentation progresses, which is disadvantageous in terms of the sensory aspect of future baked goods. In particular, tofu has a relatively high pH and contains fatty acids. Because it has a high degree of unsaturation and high moisture content, there is a high possibility that rancidity of lipids, growth of microorganisms, and bacterial infection will occur. As fermentation progresses, off-flavors increase due to an increase in ammonia nitrogen, making it undesirable. To this end, in the first material mixing step (S1), 0.8 to 2.3 parts by weight of loquat powder is added to suppress the growth of bacteria that generate off-flavor substances in the early stages of fermentation and at the same time reduce off-flavor by the loquat's own aroma components. Additionally, to reduce off-flavor, 0.2 to 0.7 parts by weight of thyme, 0.1 to 1.3 parts by weight of kiwi, and 0.3 to 1.7 parts by weight of radish can be added in addition to the loquat powder. At this time, it is preferable to use thyme, kiwi, and radish by grinding the raw materials and drying them to less than 10% moisture, but it is not necessarily limited to this.
여기서, 비파 분말은 비파 열매 분말과 비파잎 분말을 중량비 1:0.3~1.4 범위로 혼합하여 사용할 수 있다.Here, loquat powder can be used by mixing loquat fruit powder and loquat leaf powder at a weight ratio in the range of 1:0.3 to 1.4.
또한, 상기 제1차 재료 혼합 단계(S1)에서는 두부 순물 0.02~30 중량부를 더 혼합하게 된다.In addition, in the first material mixing step (S1), 0.02 to 30 parts by weight of pure tofu is further mixed.
이를 통해, 두부 순물에 포함된 isoplavone, oligosaccharide, phytate, saponin 등 저분자량의 기능성 성분을 통해 건강에 다양하고 유익한 효과를 도모할 수 있다. 또한, 이와 같이 두부 순물을 첨가함으로써 Phytic acid와 산성 유리아미노산 등에 의해 pH를 초기에 낮게 유지할 수 있어 불필요한 미생물의 성장을 완화하게 된다.Through this, various beneficial effects on health can be achieved through low molecular weight functional ingredients such as isoplavone, oligosaccharide, phytate, and saponin contained in pure tofu. In addition, by adding pure tofu in this way, the pH can be maintained low initially due to phytic acid and acidic free amino acids, thereby mitigating the growth of unnecessary microorganisms.
상기 두부 순물은 두부 순물 원액을 사용할 수 있으나, 두부 순물 원액의 건조 분말 100 중량부에 대해 구연산 분말 0.1~2%를 혼합하여 구성함이 바람직하다.The pure tofu may be a pure tofu stock solution, but it is preferable to mix 0.1 to 2% of citric acid powder with 100 parts by weight of dry powder of the pure tofu stock solution.
한편, 두부 순물의 첨가시 점도가 저하되는 현상이 있는데, 이를 방지하고 향의 제어를 위해 쑥 분말을 0.01~0.12 중량부를 더 첨가할 수 있다. On the other hand, when adding pure tofu, the viscosity decreases. To prevent this and control the flavor, 0.01 to 0.12 parts by weight of mugwort powder can be added.
또한, 본 발명에 따른 천연발효종의 제조방법은 3차 숙성된 전체 재료 400 중량부에 강력분 630~780 중량부, 박력분 250~360, 소금 4~15 중량부, 물 610~770 중량부, 몰트 2.5~9중량부를 혼합하는 제4차 재료 혼합 단계를 더 구비한다.In addition, the method for producing natural fermentation starter according to the present invention is 400 parts by weight of all materials that have been thirdly aged, 630 to 780 parts by weight of bread flour, 250 to 360 parts by weight of soft flour, 4 to 15 parts by weight of salt, 610 to 770 parts by weight of water, and malt. A fourth material mixing step of mixing 2.5 to 9 parts by weight is further provided.
이후 4~5℃, 상대습도 40~75%인 상태에서 9~27시간 동안 숙성시키는 제4차 숙성단계를 더 포함하여 구성될 수 있다.It may further include a fourth maturation step of maturing for 9 to 27 hours at 4 to 5 degrees Celsius and 40 to 75% relative humidity.
이를 통해, 천연발효종을 장기간 유지하게 된다.Through this, the natural fermentation starter is maintained for a long period of time.
이하, 본 발명에 따른 천연 발효종의 제조방법으로 제조된 발효종과 이를 이용한 빵에 대한 관능평가의 결과에 대해 설명한다.Hereinafter, the results of sensory evaluation of sourdough starter produced by the method for producing natural sourdough starter according to the present invention and bread using the same will be described.
[실시예 1 내지 실시예 3][Example 1 to Example 3]
1. 발효종의 준비1. Preparation of sourdough starter
실시예 1은 호밀 100g, 몰트 3, 순두부 103g을 혼합하되 순두부는 시판 중인 순두부 제품을 그대로 사용하였으며 22℃, 상대습도 50%인 상태에서 12시간 동안 1차 숙성하였으며, 이후 여기에 밀가루 220g, 순두부 103g, 물 220g을 혼합하고 22℃, 상대습도 50%인 상태에서 12시간 동안 2차 숙성하였으며, 이후 밀가루 440g, 순두부 103g, 물 440g을 추가하여 22℃, 상대습도 50%인 상태에서 12시간 숙성하여 발효종을 제조하였다. 이렇게 제조된 재료에 400g에 강력분 700g, 박력분 300g, 소금 12g, 물 720g, 몰트 7g을 혼합하여 최종 발효종을 완성하였다.Example 1 mixed 100 g of rye, 3 malts, and 103 g of soft tofu, but the soft tofu used was a commercially available soft tofu product and was first aged for 12 hours at 22°C and 50% relative humidity. Afterwards, 220 g of flour and soft tofu were added to the mixture. 103g and 220g of water were mixed and aged for a second time for 12 hours at 22℃ and relative humidity of 50%. Afterwards, 440g of flour, 103g of soft tofu and 440g of water were added and aged for 12 hours at 22℃ and relative humidity of 50%. Fermented starter was prepared. The final fermented starter was completed by mixing 400g of ingredients prepared in this way with 700g of bread flour, 300g of cake flour, 12g of salt, 720g of water, and 7g of malt.
실시예 2에서는 실시예 1에서 순두부를 레몬즙과 물을 100:30 중량비로 혼합한 용액에 15분 침지시킨 후 분리하여 혼합하였으며 나머지 과정은 실시예 1과 동일하게 이루어졌다.In Example 2, the soft tofu in Example 1 was immersed in a solution of lemon juice and water mixed at a weight ratio of 100:30 for 15 minutes, then separated and mixed, and the remaining process was the same as Example 1.
실시예 3에서는 실시예 2에서 비파 분말 2g을 재료 혼합시 추가하였으며, 또한, 두부 순물 0.05g을 추가하였으며, 나머지 과정은 실시예 2와 동일하게 이루어졌다. In Example 3, 2g of loquat powder was added when mixing the ingredients in Example 2, and 0.05g of pure tofu was added, and the remaining process was the same as Example 2.
2. 반죽2. Dough
강력분 1100g, 설탕 160g, 소금 24g, 분유 17g, 천연발효종 300g, 계란 3개(165g), 몰트 10g, 버터 150g을 혼합하여 믹서기로 상온에서 믹싱한다.Mix 1100g of bread flour, 160g of sugar, 24g of salt, 17g of powdered milk, 300g of natural sourdough starter, 3 eggs (165g), 10g of malt, and 150g of butter and mix with a blender at room temperature.
3. 1차 발효 및 소분3. Primary fermentation and subdivision
상온에서 18시간 발효시키고 180g씩 소분하여 식빵 틀에 넣는다.Ferment at room temperature for 18 hours, divide into 180g portions and place in bread molds.
4. 2차 발효 및 굽기4. Secondary fermentation and baking
35℃, 상대습도 75%에서 2시간 발효 후 오븐에서 170℃를 유지하며 30분 동안 구웠다.After fermentation for 2 hours at 35°C and 75% relative humidity, it was baked in an oven at 170°C for 30 minutes.
[비교예 1 및 비교예 2][Comparative Example 1 and Comparative Example 2]
1. 발효종의 준비1. Preparation of sourdough starter
공개되거나 판매 중인 국산 천연발효종 1종 및 수입 천연발효종 1종을 준비하였다.We prepared one type of domestically produced natural fermentation species and one imported natural fermentation species that are public or on sale.
2. 반죽, 1차 발효, 2차 발효, 굽기2. Dough, primary fermentation, secondary fermentation, baking
해당 과정의 조건은 실시예와 동일하게 수행하였다.The conditions of the process were the same as those in the examples.
실시예 1, 실시예 2, 실시예 3, 비교예 1 및 비교예 2에서 생성된 굽기 단계 이전의 재료의 발효 팽창 정도를 실시예 1을 100 기준으로 하여 표시하였다.The degree of fermentation expansion of the materials before the baking step produced in Example 1, Example 2, Example 3, Comparative Example 1, and Comparative Example 2 was expressed by using Example 1 as 100.
또한, 실시예 1, 실시예 2, 실시예 3, 비교예 1 및 비교예 2에서 생성된 반죽을 일부 분리하여 반죽의 외관 및 향의 상태를 관찰하고 박테리아 등에 의한 내외관 및 향의 유의적 변화 발생까지의 평균 보존 기간을 실시예 1을 100 기준으로 하여 표시하였다.In addition, some of the dough produced in Example 1, Example 2, Example 3, Comparative Example 1, and Comparative Example 2 were separated to observe the appearance and aroma of the dough, and significant changes in interior appearance and aroma due to bacteria, etc. The average storage period up to was expressed based on Example 1 as 100.
또한, 실시예 1, 실시예 2, 실시예 3, 비교예 1 및 비교예 2에서 제조된 빵에 대하여 동일 관능검사요원으로 하여 향(이취감), 색, 맛, 식감(탄력성 등), 내부 상태(중앙 절개면에서 기공의 크기, 분포도 등)를 조사하고 점수는 1(매우 나쁨), 2(나쁨), 3(보통), 4(좋음), 5(매우 좋음)로 하여 측정한 그 결과를 아래 표 2에 나타내었다.In addition, the breads manufactured in Example 1, Example 2, Example 3, Comparative Example 1, and Comparative Example 2 were tested by the same sensory tester for aroma (off-flavor), color, taste, texture (elasticity, etc.), and internal properties. The results were measured by examining the condition (pore size, distribution, etc. in the central incision plane) and giving scores of 1 (very bad), 2 (bad), 3 (average), 4 (good), and 5 (very good). is shown in Table 2 below.
실시예들은 비교예들과 비교시 반죽의 상태에서 우수하다는 결과를 얻었으며, 향, 색, 맛 등의 전반적인 기호도에서도 더 양호한 결과를 얻었으며, 두부의 사용으로 인한 이취감이나 식감의 저하는 관찰되지 않았다. 특히, 본 발명에서 순두부를 사용한 천연발효종을 이용함으로 인해 맛, 색, 식감의 향상을 얻을 수 있음이 확인되었으며 무엇보다도 순두부의 활용을 통해 영양학적으로 균형을 이룰 수 있는 이점이 있다.When compared to the comparative examples, the examples obtained excellent results in the state of the dough, and better results were obtained in terms of overall preference such as aroma, color, and taste, and a decrease in off-flavor or texture due to the use of tofu was observed. It didn't work. In particular, it has been confirmed that the taste, color, and texture can be improved by using natural fermentation using soft tofu in the present invention, and above all, there is an advantage of achieving nutritional balance through the use of soft tofu.
Claims (2)
1차 혼합된 재료를 실온에서 9~27시간 동안 1차 숙성시키는 제1차 숙성 단계,
제1차 숙성된 전체 재료에 밀가루 200~245 중량부, 순두부 76~124 중량부, 물 200~250중량부를 혼합하는 제2차 재료 혼합 단계,
2차 혼합된 재료를 실온에서 9~27시간 동안 2차 숙성시키는 제2차 숙성 단계,
2차 숙성된 전체 재료에 밀가루 410~470 중량부, 순두부 76~124 중량부, 물 410~480중량부를 혼합하는 제3차 재료 혼합 단계,
3차 혼합된 재료를 실온에서 9~27시간 동안 3차 숙성시키는 제3차 숙성 단계 및
3차 숙성된 전체 재료 400 중량부에 강력분 630~780 중량부, 박력분 250~360, 소금 4~15 중량부, 물 610~770 중량부, 몰트 2.5~9 중량부를 혼합하는 제4차 재료 혼합 단계를 포함하여 이루어지며,
상기 제1차 재료 혼합 단계 이전에,
순두부를 78~95℃로 가열하는 제1 순두부 처리단계 및
순두부를 레몬즙 100 중량부에 대해 물 0~45 중량부를 혼합한 용액에 3~25분 침지시키는 단계를 제2 순두부 처리단계를 더 포함하여 이루어지며,
상기 제1차 재료 혼합 단계에서는 비파 분말 0.8~2.3 중량부, 두부 순물 분말 0.02~0.3 중량부 및 쑥 분말 0.01~0.12 중량부를 더 혼합하여 이루어지는 것을 특징으로 하는
천연발효종의 제조방법
A first material mixing step of mixing 0.6 to 4.4 parts by weight of malt and 72 to 124 parts by weight of soft tofu with 100 parts by weight of rye;
A first ripening step in which the mixed ingredients are first aged at room temperature for 9 to 27 hours,
A second material mixing step of mixing 200 to 245 parts by weight of flour, 76 to 124 parts by weight of soft tofu, and 200 to 250 parts by weight of water with all the first aged ingredients,
A secondary ripening step in which the mixed ingredients are secondary aged at room temperature for 9 to 27 hours,
A third material mixing step of mixing 410 to 470 parts by weight of flour, 76 to 124 parts by weight of soft tofu, and 410 to 480 parts by weight of water with all the secondary aged ingredients,
A third ripening step in which the mixed ingredients are thirdly aged at room temperature for 9 to 27 hours, and
Fourth material mixing step of mixing 400 parts by weight of all 3rd aged ingredients with 630-780 parts by weight of bread flour, 250-360 parts by weight of cake flour, 4-15 parts by weight of salt, 610-770 parts by weight of water, and 2.5-9 parts by weight of malt. It includes,
Before the first material mixing step,
A first soft tofu processing step of heating the soft tofu to 78-95°C, and
A second soft tofu processing step is further included in which the soft tofu is immersed in a solution of 0 to 45 parts by weight of water per 100 parts by weight of lemon juice for 3 to 25 minutes,
In the first material mixing step, 0.8 to 2.3 parts by weight of loquat powder, 0.02 to 0.3 parts by weight of pure tofu powder, and 0.01 to 0.12 parts by weight of mugwort powder are further mixed.
Manufacturing method of natural fermentation starter
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KR20090026853A (en) * | 2007-09-11 | 2009-03-16 | 임헌순 | Functional foods kneading composition foods containing bean curd |
KR20150111605A (en) * | 2014-03-26 | 2015-10-06 | 권혁환 | Bread Containing Soft Bean Curd, and Method for Manufacturing the Same |
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