KR102831621B1 - Method for Preparing Beer Fermentation Liquid, Method for Manufacturing Bread Using Same and Bread Manufactured Thereby - Google Patents

Abstract

The present invention relates to a method for producing a beer fermentation solution, a method for producing bread using the same, and bread produced thereby.
According to the present invention, by using beer as a raw material for producing a fermentation starter and controlling process conditions, the fermentation of a complex strain in beer can be optimized, and a beer fermentation solution having a pH suitable for producing fermented bread can be produced. Therefore, when bread is produced using a beer fermentation starter according to the present invention, bread having a refreshing sour taste and excellent flavor without any unusual color or odor can be produced.

Description

Method for preparing beer fermentation liquid, method for manufacturing bread using the same, and bread manufactured thereby {Method for preparing beer fermentation liquid, method for manufacturing bread using the same and bread manufactured thereby}

The present invention relates to a method for producing a beer fermentation solution, a method for producing bread using the same, and bread produced thereby. More specifically, the present invention relates to a method for producing a beer fermentation solution having a pH suitable for bread production using a beer fermentation starter, a method for producing bread having a light and gentle flavor and a refreshing sour taste using the same, and bread produced thereby.

Bread is a food made by mixing grain flour, such as wheat flour, into a liquid dough and baking it. It can be divided into fermented bread that slowly ferments using yeast and non-fermented bread that rapidly rises using baking powder. Fermented bread is bread made by mixing grain flour with salt, water, yeast, etc., fermenting the dough, and then baking it in an oven. A representative fermented bread is loaf bread.

In the case of fermented bread, not only the characteristics of the raw materials such as the type and ratio of the ingredients but also the fermentation process greatly affect the taste and flavor, so the fermentation process is very important for making high-quality bread. When making bread by adding artificial yeast for fermentation, there is an advantage in that mass production is possible efficiently, but this processed fermented bread has the limitation that it is difficult to digest and it is difficult to feel the flavor due to fermentation.

On the other hand, natural fermentation bread based on yeast developed from wheat has the advantage of being easy to digest and having excellent fermentation flavor due to the presence of beneficial bacteria. Accordingly, consumer preference for natural fermentation bread is increasing and product development is actively underway.

As an example of natural fermentation bread, Korean Patent Publication No. 10-0748578 discloses a method for producing bread fermented with Phellinus linteus mycelia. According to the above technology, it is described that it is possible to obtain effects such as eliminating the yeast-specific off-flavor from conventional bread, eliminating the tough taste, and improving the taste and flavor. However, since Phellinus linteus mycelia must be used for fermentation, there were limitations in that it was not easy to obtain the material, it was economically unfeasible, and it was not suitable for mass production.

As another example, Korean Patent Publication No. 10-1926741 relates to a method for manufacturing natural fermentation bread using rice, and discloses a method for manufacturing natural fermentation bread by mixing a rice fermentation culture solution into bread dough. According to the above technology, there is an advantage in that natural fermentation bread with excellent digestibility and texture can be manufactured using rice, but there is a disadvantage in that the process is complicated because the culture solution is manufactured by mixing the fermented rice with a wild chrysanthemum extract, and the unique scent of wild chrysanthemum can affect the preference of the bread.

In this way, a technology for manufacturing bread using natural fermentation starter rather than yeast products is being developed, but there are problems such as the complexity of the process, difficulty in obtaining materials, and the possibility of off-flavors, so there is a need for the development of a technology that can manufacture natural fermentation bread with excellent public preference through mass production.

Under these circumstances, the inventors of the present invention discovered that it is possible to manufacture a fermented bread having a refreshing sour taste and excellent flavor by preparing a fermented starter using beer and optimizing the pH of the fermented solution by controlling the process conditions, thereby completing the present invention.

The purpose of the present invention is to provide a method for producing a beer fermentation solution having a pH suitable for bread manufacturing using a beer fermentation starter.

Another object of the present invention is to provide a method for manufacturing bread having a refreshing sour taste and excellent flavor without any unusual color or odor using the beer fermentation liquid.

Another object of the present invention is to provide bread manufactured by the above method.

In order to achieve the above object, the present invention provides a method for producing a beer fermentation solution, comprising the steps of mixing beer, wheat flour and purified water and fermenting and maturing to produce a beer fermentation solution; and the steps of mixing the beer fermentation solution with purified water and fermenting to produce a beer fermentation solution.

In the beer fermentation starter manufacturing step of the present invention, 30 to 150 parts by weight of beer and 50 to 200 parts by weight of purified water can be mixed with 100 parts by weight of wheat flour.

The beer fermentation starter manufacturing step of the present invention can be performed through a step of mixing beer, wheat flour, and purified water and fermenting at 25 to 30°C for 12 to 24 hours; and a step of refrigerating and maturing the fermented mixture at 0 to 10°C for 24 to 72 hours.

In the beer fermentation liquid production step of the present invention, the beer fermentation starter and purified water can be mixed in a weight ratio of 1:0.5 to 1:1.5.

The beer fermentation liquid production step of the present invention can be performed by mixing beer fermentation starter and purified water and stirring at 20 to 30°C for 12 to 24 hours.

The beer fermentation liquid manufacturing step of the present invention can be performed through a first stirring step of mixing beer fermentation starter and purified water and stirring at 20 to 30°C for 12 to 24 hours; a second stirring step of stirring at 0 to 10°C for 12 to 24 hours; and a third stirring step of stirring at 10 to 20°C for 12 to 24 hours.

The pH of the beer fermentation liquid manufactured according to the present invention may be 3.5 to 4.2.

The present invention also provides a method for manufacturing bread using the beer fermentation liquid.

The method for manufacturing bread of the present invention may include a step of manufacturing bread dough by mixing wheat flour; beer fermentation liquid; yeast; sugar; salt; butter and purified water; and a step of baking the bread dough.

In the present invention, the bread dough may contain 5 to 15 parts by weight of beer fermentation liquid, 0.1 to 3 parts by weight of yeast, 5 to 10 parts by weight of sugar, 1 to 5 parts by weight of salt, 5 to 10 parts by weight of butter, and 30 to 45 parts by weight of purified water, per 100 parts by weight of wheat flour.

In the present invention, the bread dough may further include one or more ingredients selected from the group consisting of tangzhong, starch, and honey.

In the present invention, the bread dough may further contain 20 to 30 parts by weight of tangzhong, 1 to 10 parts by weight of starch, and 1 to 10 parts by weight of honey per 100 parts by weight of wheat flour.

The pH of the bread manufactured according to the present invention may be 4.7 to 5.2.

The present invention also provides bread manufactured using the above manufacturing method.

According to the present invention, by using beer as a raw material for producing a fermentation starter and controlling process conditions, the fermentation of a complex strain in beer can be optimized, and a beer fermentation solution having a pH suitable for producing fermented bread can be produced. Therefore, when bread is produced using a beer fermentation starter according to the present invention, bread having a refreshing sour taste and excellent flavor without any unusual color or odor can be produced.

Figure 1 is a photograph of a finished bread product manufactured in one embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail. Unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. In general, the nomenclature used in this specification is well known and commonly used in the art.

The present invention relates to a method for producing a beer fermentation solution using a beer fermentation starter having an optimal pH, a method for producing bread using the same, and bread produced thereby.

In the present invention, a beer fermentation solution having an optimal pH suitable for bread manufacturing can be manufactured by using a beer fermentation starter and controlling process conditions, and the beer fermentation solution can be used to manufacture bread having a light and subtle flavor and a refreshing sour taste.

Specifically, the beer fermentation liquid of the present invention can be produced through a step of mixing beer, wheat flour, and purified water and fermenting and maturing to produce a beer fermentation starter; and a step of mixing the beer fermentation starter with purified water and fermenting it.

In the present invention, the beer starter can be manufactured by mixing beer, wheat flour, and purified water and fermenting and maturing them.

The above beer contains a variety of strains in a complex manner. For example, yeast in the beer can promote the fermentation of bread and provide flavor, lactic acid bacteria have a refreshing sour taste and aromatic components such as aroma, which can enhance the savory taste and flavor, and enzymes can play a role in decomposing proteins and starches in advance during the fermentation process to soften the taste of bread and aid digestion when consumed.

In the present invention, by using beer in the production of a fermentation starter, bread having a superior flavor can be produced compared to conventional fermentation starters using a single strain, such as commercial yeast products. In addition, the present invention is characterized by using a beer fermentation starter and fermentation liquid having an optimal acidity by establishing process conditions suitable for the fermentation of complex strains present in beer.

As the beer used in the production of the above-mentioned beer starter, one or more types of bottom-fermented beer such as lager, dunkel, schwarzbier, etc. and top-fermented beer such as ale, stout, weissbier, etc. can be used, and in particular, sour beer (sour ale) such as Flemish, gouze, gouze lambic, eau de bruin, and Berliner weisse is preferable in terms of the acidity of the starter.

The beer used in the production of the above-mentioned beer fermentation starter may be one having an alcohol content of 3 to 10% ABV, preferably one having an alcohol content of 4 to 9% ABV, and more preferably one having an alcohol content of 5 to 8% ABV. By using a beer having an alcohol content within the above range, the acidity range of the fermentation starter can be appropriately controlled.

The wheat flour used in the production of the above beer fermentation starter may include at least one type of white wheat flour, such as strong wheat flour or all-purpose wheat flour; and unbleached wheat flour, such as whole-wheat flour, whole-wheat flour, rye flour, or spelt flour.

In the above method for manufacturing a beer fermentation starter, each raw material may be mixed in a ratio of 30 to 150 parts by weight of beer and 50 to 200 parts by weight of purified water per 100 parts by weight of wheat flour. Preferably, the beer may be used in an amount of 40 to 100 parts by weight and the purified water may be used in an amount of 80 to 150 parts by weight per 100 parts by weight of wheat flour. When mixing the fermentation starter raw materials, the process may be performed by mixing half of the wheat flour and purified water, and then mixing the remaining purified water with beer.

When beer is mixed with flour and purified water and fermented, grain fermentation occurs by the strains present in the beer and the natural yeast present in the flour, and a starter, or fermentation starter, that can be used to make fermented bread is obtained.

In the present invention, the fermentation of the fermentation starter raw material mixture can be performed at 25 to 30°C for 12 to 24 hours, and the fermented mixture can be obtained through a step of refrigerated maturation at 0 to 10°C for 24 to 72 hours. By fermenting and maturing under the above temperature conditions, the complex strains in the beer are activated so that fermentation is well performed, and a fermentation starter having a pH optimized for bread manufacturing with improved acidity and sweetness can be manufactured. Specifically, the pH of the beer fermentation starter manufactured according to the present invention can be 3.5 to 4.2, preferably 3.8 to 4.0. By using the beer fermentation starter in the above pH range to manufacture a fermentation solution in a subsequent process and controlling the process conditions at this time, it is possible to manufacture a fermentation solution having an optimal pH range without the pH of the fermentation starter significantly increasing.

If necessary, base malt can be mixed in when making a beer starter, and at this time, the amount of base malt can be 1 to 5 parts by weight, preferably 2 to 3 parts by weight, per 100 parts by weight of wheat flour. In addition, it is also possible to add additives that can be mixed in when making a starter, such as wheat bran, fruit juice, or alcohol.

The beer starter produced in this manner can be mixed into bread dough in the form of a fermentation solution. In the present invention, the beer starter can be produced by mixing and fermenting the beer starter and purified water.

At this time, the weight ratio of the beer fermentation starter and the purified water may be 1:0.5 to 1:1.5, preferably 1:0.8 to 1:1.2. In the above mixing ratio range, the fermentation stirring of the fermentation starter and the purified water can be smoothly performed.

In one embodiment of the present invention, the beer fermentation liquid can be prepared by mixing a beer fermentation starter and purified water and stirring at a temperature of 20 to 30° C., preferably 25 to 28° C., and the stirring can be performed for 12 to 24 hours, preferably 14 to 18 hours.

In a preferred embodiment of the present invention, the fermentation stirring of the beer fermentation starter and the purified water can be performed in multiple stages. Specifically, the beer fermentation liquid can be produced through a first stirring step of mixing the beer fermentation starter and the purified water and stirring at 20 to 30°C for 12 to 24 hours; a second stirring step of stirring at 0 to 10°C for 12 to 24 hours; and a third stirring step of stirring at 10 to 20°C for 12 to 24 hours. Preferably, the first stirring step can be performed at 25 to 30°C for 14 to 20 hours, the second stirring step can be performed at 5 to 10°C for 14 to 20 hours, and the third stirring step can be performed at 12 to 18°C for 14 to 20 hours.

The above multi-stage fermentation stirring process can be repeated multiple times to obtain a more matured beer fermentation liquid. For example, a beer fermentation liquid obtained by fermentation stirring for 6 to 24 months can be used in bread dough.

By performing the fermentation stirring in multiple stages in this way, the pH of the beer fermentation liquid can be optimized, and the acidity and sweetness of the bread manufactured using it can be improved. In this regard, in one embodiment of the present invention, when the temperature condition is kept constant during the fermentation stirring, the pH of the manufactured fermentation liquid is 5.0 or higher, whereas when the fermentation stirring is performed in multiple stages while changing the temperature condition, the pH of the fermentation liquid can be lowered, and in particular, when the fermentation is performed by controlling the temperature in three stages, it was confirmed that a fermentation liquid having an optimal pH range can be manufactured.

That is, when producing a fermented solution using beer, it is difficult to obtain a fermented solution having a pH lower than 5.0 under general fermentation conditions, whereas according to the present invention, the pH of the beer fermented solution can be lowered and adjusted to an optimal range by controlling the process conditions during fermentation stirring.

Specifically, the beer fermentation solution manufactured through the above fermentation stirring can exhibit a pH of 3.5 to 4.2, and using the beer fermentation solution within the above pH range, bread with excellent flavor can be manufactured using a general fermentation starter. In particular, according to the present invention, a fermentation solution having an optimal pH of 3.8 to 4.0 can be manufactured using beer, and in this case, the effect of increasing the acidity and sweetness of the bread can be maximized, which is preferable.

In this way, in the present invention, a fermentation starter is manufactured using beer, and by controlling the process conditions during the manufacture of the fermentation starter and the fermentation solution, the fermentation of the complex strain in the beer can be controlled, thereby producing a beer fermentation solution having an optimal pH range. Accordingly, when the beer fermentation solution of the present invention is mixed into bread dough, bread having an excellent flavor can be manufactured.

Specifically, bread dough can be manufactured using dough raw materials including wheat flour and beer fermentation liquid, and the same can be baked to manufacture bread. Specifically, the bread dough can include wheat flour, beer fermentation liquid, yeast, sugar, salt, butter, and purified water.

At this time, one or more types of bread flour, such as strong flour, all-purpose flour, whole wheat flour, rye flour, and whole-wheat flour, can be used.

In the present invention, the beer fermentation liquid of the bread dough may be included in an amount of 5 to 15 parts by weight, preferably 8 to 12 parts by weight, relative to 100 parts by weight of the wheat flour. If the content of the beer fermentation liquid is low, fermentation may be slow and the flavor improvement effect may be minimal, and if the content of the beer fermentation liquid is too high, an off-flavor may occur, which may deteriorate the taste of the bread.

In addition, the yeast is an ingredient that helps fermentation along with the beer fermentation liquid and provides volume to the bread. Considering the flavor and fermentability of the bread, it may be included in an amount of 0.1 to 3 parts by weight, preferably 0.5 to 2 parts by weight, per 100 parts by weight of wheat flour.

The above sugar is an ingredient added to enable the beer fermentation liquid to break down the sugar in the bread dough and allow fermentation to proceed, and may be included in an amount of 5 to 10 parts by weight, preferably 6 to 9 parts by weight, per 100 parts by weight of wheat flour.

The above salt is an ingredient that not only provides flavor to the bread, but also strengthens the gluten structure to increase the volume of the bread and plays a role in controlling the fermentation speed during fermentation. The above salt may be included in an amount of 1 to 5 parts by weight, preferably 1.5 to 3 parts by weight, per 100 parts by weight of wheat flour.

The above butter is an ingredient that softens the texture of bread and enhances its flavor, and can be included in bread dough in an amount of 5 to 10 parts by weight, preferably 8 to 10 parts by weight, relative to the wheat flour.

Bread dough can be made by mixing the above raw materials with purified water and kneading them into a paste.

In the present invention, the bread dough may further include one or more ingredients selected from the group consisting of tangzhong, starch, and honey.

The tangzhong used in the above bread dough is a dough made by dissolving wheat flour in high-temperature water, and plays a role in improving the flavor and texture of the bread and delaying aging. The tangzhong may be made by mixing wheat flour and purified water and stirring at a center temperature of 80 to 85°C for 10 to 30 minutes. At this time, the weight ratio of the wheat flour to the purified water is preferably 1:2 to 1:4. In the bread dough, the tangzhong may be included in an amount of 20 to 30 parts by weight, preferably 25 to 30 parts by weight, relative to 100 parts by weight of wheat flour.

The above starch is an ingredient that provides elasticity to bread dough and enhances texture, and may be included in an amount of 1 to 10 parts by weight, preferably 3 to 8 parts by weight, per 100 parts by weight of wheat flour.

The above honey is an ingredient that adds sweetness to bread and improves baking color, and may be included in an amount of 1 to 10 parts by weight, preferably 5 to 8 parts by weight, per 100 parts by weight of wheat flour.

In addition, other additives, such as an emulsifying stabilizer such as propylene glycol alginate (PGA) or a coloring agent, can be added to the bread dough in an amount of 0.01 to 5 parts by weight per 100 parts by weight of the flour, and auxiliary ingredients such as dried fruits and nuts can also be blended for various flavors. The auxiliary ingredients can be blended in an amount that does not inhibit the fermentation and texture of the bread, for example, 20 parts by weight or less per 100 parts by weight of the dough. In addition, in order to supplement the flavor and texture of the bread dough or to adjust the preference or nutritional components, one or more additional raw materials such as eggs (whole eggs or egg yolks), margarine, shortening, oils, and other fats, and alternative sugars such as allulose, stevia, and sucralose can be further added.

The dough made by mixing the above raw materials can be divided and shaped, then rapidly frozen and stored, and can be thawed and baked to make bread. When thawing, the dough can be thawed until the center temperature becomes 10℃ to room temperature, preferably 15℃ to 25℃. Before baking, the bread dough can be shaped, panned, and fermented.

The fermentation of the above dough can be performed at room temperature to 38°C, preferably 30 to 35°C, and the fermentation time can be 30 to 70 minutes, preferably 40 to 60 minutes. Next, the bread can be manufactured through a baking process of putting the fermented bread dough in an oven and baking it. At this time, the oven temperature can be adjusted to 120 to 250°C, preferably 180 to 220°C.

The bread manufactured according to the present invention has a finished product pH of 4.7 to 5.2, preferably 4.8 to 5.1, and can have a refreshing sour taste and flavor compared to bread manufactured using a conventional fermentation starter. In this regard, in an embodiment of the present invention, when bread was manufactured using a beer fermentation starter having a pH of 5.0 fermented under constant temperature conditions, the pH of the bread exceeded 5.2, whereas the pH of the bread manufactured according to the process of the present invention was as low as 5.1 or less, and it was confirmed that it had excellent acidity and sweetness and flavor.

In this way, when manufacturing bread using the beer fermentation starter of the present invention, bread with excellent taste and flavor can be manufactured by optimizing the pH of the fermentation starter and fermentation liquid through controlling the process conditions.

Example

The present invention will be described in more detail through the following examples. However, these examples are provided to illustrate some experimental methods and configurations in order to exemplify the present invention, and the scope of the present invention is not limited to these examples.

Manufacturing Example 1: Manufacturing of beer fermentation starter and fermentation solution

A beer starter was prepared by mixing 10 parts by weight of whole wheat flour, 50 parts by weight of beer, and 150 parts by weight of purified water with 100 parts by weight of strong flour, fermenting at 27℃ for 16 hours, and refrigerating at 5℃ for 48 hours. The beer used was Duchesse de Bourgogne, a Flemish red ale.

100 parts by weight of the above beer fermentation starter and 100 parts by weight of purified water were placed in a stirrer and fermented and stirred at 27°C for 16 hours, then fermented and stirred at 8°C for 16 hours, and then fermented and stirred at 15°C for 16 hours to produce a beer fermentation solution.

Manufacturing Example 2: Bread Manufacturing Using Beer Fermentation Liquid

100 parts by weight of high-quality strong flour, 27 parts by weight of tangzhong, 10 parts by weight of beer fermentation liquid, 5 parts by weight of starch, 2 parts by weight of yeast, 8 parts by weight of sugar, 6 parts by weight of honey, 2 parts by weight of salt, 9 parts by weight of butter, 40 parts by weight of purified water, and 0.1 part by weight of PGA were weighed and mixed to make bread dough. The tangzhong was prepared by putting strong flour and purified water in a mixer bowl at a weight ratio of 1:3, mixing until there are no lumps, and stirring at a center temperature of 83°C for 20 minutes. When weighing, the butter was used whose center temperature was adjusted to approximately 18°C.

The bread dough was mixed at 22℃, divided into 220g each, and shaped into Φ80mm*55mm. The dough after shaping was frozen at -35℃ for more than 30 minutes to adjust the core temperature to approximately -7℃, and then stored in a freezer below -18℃ after metal detection and packaging.

To make bread from frozen dough, the dough was thawed to a center temperature of 20℃ and panned in a bread mold. After fermentation for 50 minutes under conditions of 33℃ and 80% humidity, it was baked for 35 minutes in an oven at 210℃ on the top and 205℃ on the bottom. A photo of the finished bread product is shown in Fig. 1.

Experimental Example 1: pH measurement of beer fermentation solution

Using the method of Manufacturing Example 1, the fermentation stirring temperature conditions during the manufacture of the beer fermentation solution were adjusted according to the conditions of Table 1 below to manufacture beer fermentation solutions of Samples 1 to 6, and the pH of the manufactured beer fermentation solutions was measured and shown in Table 1. The total fermentation time (based on 1 cycle) was set to 48 hours, and Sample 2 was manufactured by stirring the fermentation solution at 27°C for 16 hours and then maintaining it at 8°C for 32 hours.

Sample Temperature (℃) pH Sample 1 27 → 8 → 15 3.9 Sample 2 27 → 8 3.7 Sample 3 28 5.0 Sample 4 27 5.1 Sample 5 26 5.2 Sample 6 25 5.2

According to the above experimental results, when the fermentation stirring temperature was maintained in the range of 25 to 28℃, the pH was all 5.0 or higher, whereas when stirring was performed at 27℃ and then changed to 8℃, the pH decreased to approximately 3.7. In addition, when stirring was performed at 27℃, then changed to 8℃, and then increased to 15℃ and fermentation stirring was performed, the pH was 3.9, which was confirmed to be the optimized pH for bread dough with excellent acidity and sweetness.

Experimental Example 2: pH measurement of finished bread manufactured using beer fermentation solution

Bread was manufactured using sample 1 or 3 of manufacturing example 1 as a beer fermentation liquid according to the method of manufacturing example 2.

As a result of measuring pH for each bread manufactured, when the bread was manufactured using the beer fermentation liquid of Sample 1, the average pH of the finished product was 5.06, whereas when the beer fermentation liquid of Sample 3 was used, the average pH of the finished bread product was 5.27, confirming that the pH difference (acidity difference) between each finished product was 0.21, and it was confirmed that the bread manufactured using the beer fermentation liquid of Sample 1 was superior in terms of refreshing sourness, sweetness, and flavor.

Accordingly, it was confirmed that when the beer fermentation solution manufactured by the method of the present invention is used in bread dough, bread with excellent acidity, sweetness, and flavor can be manufactured.

From the above description, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical idea or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are exemplary in all respects and not restrictive. The scope of the present invention should be interpreted as including all changes or modifications derived from the meaning and scope of the patent claims described below rather than the above detailed description and their equivalent concepts within the scope of the present invention.

Claims (13)

A step of producing a beer starter by mixing beer, wheat flour and purified water and fermenting and maturing; and
A step of mixing the above beer fermentation starter with purified water and fermenting it to produce a beer fermentation solution.
A method for producing a beer fermentation solution, comprising:
The above beer fermentation liquid manufacturing step is performed through a first stirring step of mixing beer fermentation starter and purified water and stirring at 25 to 30°C for 14 to 20 hours; a second stirring step of stirring at 5 to 10°C for 14 to 20 hours; and a third stirring step of stirring at 12 to 18°C for 14 to 20 hours.
A method for producing a beer fermentation liquid, wherein the pH of the produced beer fermentation liquid is 3.8 to 4.0.
In paragraph 1,
In the above beer fermentation starter manufacturing step,
A method for producing a beer fermentation solution, wherein 30 to 150 parts by weight of beer and 50 to 200 parts by weight of purified water are mixed with 100 parts by weight of wheat flour.
In paragraph 1,
The above beer fermentation starter manufacturing step is,
A step of mixing beer, flour and purified water and fermenting at 25 to 30°C for 12 to 24 hours; and
A step of refrigerating and maturing the above fermented mixture at 0 to 10°C for 24 to 72 hours.
A method for producing a beer fermentation solution, the method comprising:
In paragraph 1,
In the above beer fermentation liquid manufacturing step,
A method for producing a beer fermentation solution, wherein beer fermentation starter and purified water are mixed in a weight ratio of 1:0.5 to 1:1.5.
delete delete delete A step of preparing bread dough by mixing flour; beer fermentation liquid prepared by any one of the methods of claim 1 to claim 4; yeast; sugar; salt; butter and purified water; and
Step of baking the above bread dough
A method for manufacturing bread, comprising:
In Article 8,
A method for manufacturing bread, wherein the bread dough contains 5 to 15 parts by weight of beer fermentation liquid, 0.1 to 3 parts by weight of yeast, 5 to 10 parts by weight of sugar, 1 to 5 parts by weight of salt, 5 to 10 parts by weight of butter, and 30 to 45 parts by weight of purified water, relative to 100 parts by weight of wheat flour.
In Article 8,
A method for manufacturing bread, wherein the bread dough further comprises at least one ingredient selected from the group consisting of tangzhong, starch, and honey.
In Article 8,
A method for manufacturing bread, wherein the bread dough further contains 20 to 30 parts by weight of tangzhong, 1 to 10 parts by weight of starch, and 1 to 10 parts by weight of honey per 100 parts by weight of wheat flour.
In Article 8,
A method for manufacturing bread, wherein the pH of the manufactured bread is 4.7 to 5.2.
Bread manufactured using the manufacturing method of Article 8.