KR102642836B1 - Method of manufacturing natural sourdough starter for baking - Google Patents

Abstract

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

Method of manufacturing natural sourdough starter for baking}

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.

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.

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.

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.

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.

Republic of Korea Patent Publication No. 10-1928552 (announced on December 12, 2018)

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. .

As a means to solve the problems described above, the present invention, a method for producing natural sourdough starter,

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 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

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.

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.

In addition, before the first material mixing step,

A first soft tofu processing step of heating the soft tofu to 78-95°C, and

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.

In addition, in the first material mixing step, 0.8 to 2.3 parts by weight of loquat powder is further mixed.

In addition, in the first material mixing step, 0.02 to 0.3 parts by weight of pure tofu powder is further mixed.

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.

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.

Figure 1 is a flowchart showing a method for producing natural sourdough starter according to the present invention.

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.

Figure 1 is a flowchart showing a method for producing natural sourdough starter according to the present invention.

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%.

Here, regular flour commercially available for baking is used and the type of flour is not important.

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.

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.

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.

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.

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.

In addition, in the first material mixing step (S1), 0.02 to 30 parts by weight of pure tofu is further mixed.

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.

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.

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.

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.

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.

Through this, the natural fermentation starter is maintained for a long period of time.

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.

[Example 1 to Example 3]

1. Preparation of sourdough starter

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.

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.

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. Dough

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. Primary fermentation and subdivision

Ferment at room temperature for 18 hours, divide into 180g portions and place in bread molds.

4. Secondary fermentation and baking

After fermentation for 2 hours at 35°C and 75% relative humidity, it was baked in an oven at 170°C for 30 minutes.

[Comparative Example 1 and Comparative Example 2]

1. Preparation of sourdough starter

We prepared one type of domestically produced natural fermentation species and one imported natural fermentation species that are public or on sale.

2. Dough, primary fermentation, secondary fermentation, baking

The conditions of the process were the same as those in the examples.

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.

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.

item Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 change in scent 100 110 110 95 90 appearance condition 100 105 110 95 95

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.

item Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 incense 4.15 4.2 4.3 3.9 3.8 color 4.0 4.15 4.3 3.7 3.75 taste 4.2 4.25 4.4 3.6 3.6 Texture 4.15 4.15 4.25 3.65 3.8 internal state 4.1 4.15 4.2 3.85 3.8

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)

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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