KR102854235B1 - Manufacturing method of naturally fermented bread containing fish meat - Google Patents

Abstract

The present invention relates to a method for manufacturing a naturally fermented bread containing fish meat, and more specifically, the method comprises a fermentation starter manufacturing step of mixing raisins, honey, and water to manufacture a starter, a fermentation starter manufacturing step of mixing wheat flour and water with the starter manufactured through the fermentation starter manufacturing step to manufacture a starter, a fish meat immersion step of immersing cooked fish meat in edible oil, a dough manufacturing step of mixing strong flour, natural sweetener, powdered milk, salt, a bread improver, the fermentation starter manufactured through the fermentation starter manufacturing step, water, milk, and the fish meat coated with edible oil through the fish meat immersion step to manufacture dough, a first fermentation step of fermenting the dough manufactured through the dough manufacturing step, a molding step of interposing butter into the dough fermented through the first fermentation step and molding it, a second fermentation step of fermenting a molded product molded through the molding step, and a baking step of baking the molded product fermented through the second fermentation step.
Naturally fermented bread manufactured through the above process not only shows excellent palatability by using fish meat and natural fermentation starter with no fishy smell, but also contains a variety of nutrients and has a low sugar content, which has the effect of improving the health of the consumer.

Description

Manufacturing method of naturally fermented bread containing fish meat

The present invention relates to a method for manufacturing a naturally fermented bread containing fish meat, and more particularly, to a method for manufacturing a naturally fermented bread containing fish meat, which not only exhibits excellent palatability by using fish meat and natural fermentation starter from which no fishy smell has been removed, but also contains an abundance of various nutrients and has a low sugar content, thereby having the effect of promoting the health of the eater.

Generally, bread is a product made by mixing basic ingredients such as flour, yeast, water, and salt in a dough mixer to develop gluten, then expanding the dough through yeast fermentation and baking it using a pan. Depending on the type, there are differences in the shape of the dough, fermentation, and baking conditions.

There are two main methods for making bread: the straight dough method is mainly used in small factories, window bakeries, and in-store bakeries, while large factories use the sponge and dough method to make products.

Among the above manufacturing methods, the straight dough method involves putting all the ingredients needed to make the product into a mixer at once and kneading the dough until it is soft, dry, and elastic.

The characteristic of this method is that the product manufacturing time is short, and it basically goes through the steps of measuring ingredients, kneading, first fermentation, dividing into small portions (dividing into single portions), shaping, second fermentation, baking, and cooling.

Traditional bread came in various forms, filled with ingredients like red beans, sugar, and vegetables, and was manufactured using baking or frying methods. However, not only was it low in nutrients, but its high sugar content also led to obesity when consumed in large quantities, negatively impacting the health of the consumer.

Korean Patent Registration No. 10-1822580 (January 22, 2018) Korean Patent Registration No. 10-2082121 (February 21, 2020)

The purpose of the present invention is to provide a method for manufacturing a naturally fermented bread containing fish meat, which not only exhibits excellent palatability by using fish meat and natural fermentation starter from which fishy smell has been removed, but also contains a variety of nutrients and has a low sugar content, thereby having the effect of improving the health of the eater.

The object of the present invention can be achieved by providing a method for manufacturing a natural fermented bread containing fish meat, which comprises a starter manufacturing step of manufacturing a starter by mixing raisins, honey, and water, a starter manufacturing step of manufacturing a starter by mixing wheat flour and water with the starter manufactured through the starter manufacturing step, a fish meat immersion step of immersing cooked fish meat in edible oil, a dough manufacturing step of manufacturing dough by mixing strong flour, natural sweetener, powdered milk, salt, a bread improver, the starter manufactured through the starter manufacturing step, water, milk, and the fish meat coated with edible oil through the fish meat immersion step, a first fermentation step of fermenting the dough manufactured through the dough manufacturing step, a molding step of interposing butter into the dough fermented through the first fermentation step and molding it, a second fermentation step of fermenting the molded product molded through the molding step, and a baking step of baking the molded product fermented through the second fermentation step.

According to a preferred feature of the present invention, the initial manufacturing step is performed by mixing 100 parts by weight of raisins, 5 to 7 parts by weight of honey, and 90 to 110 parts by weight of water and fermenting for 3 to 5 days.

According to a more preferred feature of the present invention, the fermentation starter manufacturing step comprises a first maturation step of mixing 100 to 150 parts by weight of wheat flour with 100 parts by weight of the starter manufactured through the starter manufacturing step and maturing at a temperature of 23 to 27°C for 20 to 30 hours, a second maturation step of mixing 90 to 110 parts by weight of wheat flour and 60 to 80 parts by weight of water with 100 parts by weight of the starter manufactured through the first maturation step and maturing at a temperature of 23 to 27°C for 18 to 22 hours, a third maturation step of mixing 90 to 110 parts by weight of wheat flour and 55 to 65 parts by weight of water with 100 parts by weight of the starter manufactured through the second maturation step and maturating at a temperature of 18 to 22°C for 10 to 15 hours, and a third maturation step of mixing 140 to 150 parts by weight of wheat flour with 100 parts by weight of the starter manufactured through the third maturation step. The fourth maturation step is performed by mixing 160 parts by weight of the mixture and 80 to 100 parts by weight of water and maturing it at a temperature of 14 to 16°C for 10 to 15 hours.

According to a more preferred feature of the present invention, the fish meat immersion step is performed by immersing the fish meat in edible oil at 18 to 22°C for 20 to 30 hours after cooking the fish meat, and the edible oil is made of one selected from the group consisting of cottonseed oil, soybean oil, peanut oil, corn oil, walnut oil, canola oil, grapeseed oil, and olive oil.

According to a further preferred feature of the present invention, the dough preparation step is performed by mixing 100 parts by weight of strong flour, 8 to 12 parts by weight of natural sweetener, 1.5 to 2.5 parts by weight of powdered milk, 0.5 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of a bread improver, 15 to 25 parts by weight of a fermentation starter prepared through the fermentation starter preparation step, 8 to 12 parts by weight of butter, 45 to 55 parts by weight of water, 18 to 22 parts by weight of milk, and 35 to 45 parts by weight of fish meat coated with edible oil through the fish meat soaking step.

According to a further preferred feature of the present invention, the natural sweetener comprises at least one selected from the group consisting of isomaltooligosaccharide, fructooligosaccharide, xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose.

According to a further preferred feature of the present invention, the fish meat is made from one or more fish meats selected from the group consisting of croaker, pollack, cod, sea bream, sea bass, flounder, and halibut.

The method for manufacturing a natural fermented bread containing fish meat according to the present invention not only exhibits excellent palatability by using fish meat and natural fermentation starter with no fishy smell removed, but also exhibits the excellent effect of providing a natural fermented bread that is rich in various nutrients and has a low sugar content, thereby improving the health of the eater.

Figure 1 is a flow chart showing a method for manufacturing a natural fermented bread containing fish meat according to the present invention.
Figure 2 is a flowchart showing the fermentation starter manufacturing steps performed in the present invention.
Figure 3 is a photograph showing a naturally fermented bread manufactured through Example 1 of the present invention.
Figure 4 is a photograph showing a naturally fermented bread manufactured through Example 4 of the present invention.

Hereinafter, preferred embodiments of the present invention and the properties of each component will be described in detail. However, this is intended to be a detailed description to enable a person having ordinary knowledge in the technical field to which the present invention pertains to easily carry out the invention, and does not mean that the technical idea and scope of the present invention are limited thereby.

The method for manufacturing a natural fermented bread containing fish meat according to the present invention comprises: a starter manufacturing step (S101) of mixing raisins, honey and water to manufacture a starter; a starter manufacturing step (S103) of mixing wheat flour and water with the starter manufactured through the starter manufacturing step (S101) to manufacture a starter; a fish meat immersion step (S101-1) of immersing fish meat in edible oil after cooking it; a dough manufacturing step (S105) of mixing strong flour, natural sweetener, powdered milk, salt, a bread improver, the starter manufactured through the starter manufacturing step (S103), water, milk and the fish meat coated with edible oil through the fish meat immersion step (S101-1) to manufacture a dough; a first fermentation step (S107) of fermenting the dough manufactured through the dough manufacturing step (S105); and inserting butter into the dough fermented through the first fermentation step (S107) and forming it. It consists of a molding step (S109), a second fermentation step (S111) for fermenting the molded product molded through the molding step (S109), and a baking step (S113) for baking the molded product fermented through the second fermentation step (S111).

The above-mentioned starting material manufacturing step (S101) is a step of manufacturing starting material by mixing raisins, honey, and water, and is preferably performed by mixing 100 parts by weight of raisins, 5 to 7 parts by weight of honey, and 90 to 110 parts by weight of water and fermenting for 3 to 5 days.

More specifically, 100 parts by weight of raisins are washed, then placed in a fermentation vessel together with 5 to 8 parts by weight of honey and 90 to 110 parts by weight of water, mixed and sealed, and then fermented at room temperature for 24 hours. Then, the fermentation vessel is opened to inject air and fermented for 2 to 4 days until bubbles are generated. When sufficient bubbles are generated, the raisins are removed.

The above-mentioned fermentation starter manufacturing step (S103) is a step for manufacturing a fermentation starter by mixing wheat flour and water with the starter manufactured through the above-mentioned starter manufacturing step (S101), and a first fermentation step (S103-1) of mixing 100 to 150 parts by weight of wheat flour with 100 parts by weight of the starter manufactured through the above-mentioned starter manufacturing step (S101) and maturing for 20 to 30 hours at a temperature of 23 to 27°C, a second fermentation step (S103-3) of mixing 90 to 110 parts by weight of wheat flour and 60 to 80 parts by weight of water with 100 parts by weight of the fermentation starter manufactured through the above-mentioned first fermentation step (S103-1) and maturing for 18 to 22 hours at a temperature of 23 to 27°C, and a second fermentation step (S103-3) of mixing 90 to 110 parts by weight of wheat flour and 60 to 80 parts by weight of water with 100 parts by weight of the fermentation starter manufactured through the above-mentioned second fermentation step (S103-3) and maturing for 18 to 22 hours at a temperature of 23 to 27°C. It is preferable that the third maturation step (S103-5) be performed by mixing 55 to 65 parts by weight and maturing at a temperature of 18 to 22°C for 10 to 15 hours, and the fourth maturation step (S103-7) be performed by mixing 100 parts by weight of the fermented starter produced through the third maturation step (S103-5) with 140 to 160 parts by weight of wheat flour and 80 to 100 parts by weight of water and maturing at a temperature of 14 to 16°C for 10 to 15 hours.

By going through the fermentation starter manufacturing step (S103) consisting of the above process, a fermentation starter is provided that not only exhibits an excellent fermentation effect without the use of chemical additives, but also provides bread exhibiting an excellent flavor.

The above fish meat immersion step (S101-1) is a step of immersing cooked fish meat in edible oil, and is performed by immersing cooked fish meat in edible oil at 18 to 22°C for 20 to 30 hours. More specifically, it is preferable that the edible oil be put into a container such as a bowl made of stainless steel, etc., and the fish meat baked in an oven, etc. is cooled to room temperature, and then the cooled fish meat is put into the container and immersed in the edible oil having a temperature of 18 to 22°C for 20 to 30 hours, and the container is covered with vinyl, etc. to minimize contact with air.

At this time, the fish meat is not particularly limited and various fish meats can be used, but considering the taste, flavor and appearance quality of the bread manufactured, it is preferable to use one or more fish meats selected from the group consisting of lean fish such as croaker, pollack, cod, sea bream, sea bass, flounder and sole.

In addition, it is preferable that the edible oil is composed of one selected from the group consisting of cottonseed oil, soybean oil, peanut oil, corn oil, walnut oil, canola oil, grapeseed oil, and olive oil.

By going through the fish meat soaking step (S101-1) as described above, the fishy smell characteristic of fish meat is removed, making it possible to produce bread with excellent palatability.

In the above fish meat soaking step (S101-1), if the temperature of the edible oil is less than 18°C or the soaking time is less than 20 hours, the above effect is minimal, and if the temperature of the edible oil exceeds 22°C or the soaking time exceeds 30 hours in the above fish meat soaking step (S101-1), the above effect is not significantly improved, but the fish meat may deteriorate or the efficiency of the bread manufacturing process may be excessively reduced, which is not desirable.

The above dough preparation step (S105) is a step for preparing dough by mixing strong flour, natural sweetener, powdered milk, salt, a bread improver, a fermented starter prepared through the above fermented starter preparation step (S103), water, milk, and fish meat coated with edible oil through the above fish meat soaking step (S101-1), and is preferably made by mixing 100 parts by weight of strong flour, 8 to 12 parts by weight of natural sweetener, 1.5 to 2.5 parts by weight of powdered milk, 0.5 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of bread improver, 15 to 25 parts by weight of the fermented starter prepared through the above fermented starter preparation step (S103), 45 to 55 parts by weight of water, 18 to 22 parts by weight of milk, and 35 to 45 parts by weight of fish meat coated with edible oil through the above fish meat soaking step (S101-1).

At this time, the natural sweetener is preferably contained in an amount of 8 to 12 parts by weight and is composed of at least one selected from the group consisting of isomaltooligosaccharide, fructooligosaccharide, xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose. The natural sweetener composed of the above ingredients provides a sweetness equivalent to that of white sugar or several to dozens of times sweeter while having a low sugar content, thereby playing a role in promoting the health of the consumer.

If the content of the above natural sweetener is less than 8 parts by weight, the above effect is minimal, and if the content of the above natural sweetener exceeds 12 parts by weight, the sweetness of the naturally fermented bread manufactured through the present invention may increase excessively, which may lower the preference, and thus is not preferable.

In addition, the fish meat is contained in an amount of 35 to 45 parts by weight, and through the fish meat soaking step, the fishy smell is removed, which not only improves the palatability of the naturally fermented bread, but also contains abundant nutrients such as protein, DHA, EPA, and calcium, which prevent vascular diseases such as arteriosclerosis and have the effect of promoting bone and dental health.

If the content of the above fish meat is less than 35 parts by weight, the above effect is minimal, and if the content of the above fish meat exceeds 45 parts by weight, the physical properties, such as the texture of the naturally fermented bread, may be excessively deteriorated, which is not desirable.

The above first fermentation step (S107) is a step for fermenting the dough manufactured through the dough manufacturing step (S105), and is preferably performed by fermenting the dough manufactured through the dough manufacturing step (S105) at a temperature of 30 to 35°C for 10 to 20 minutes.

If the first fermentation step (S107) is performed through the above process, the stickiness of the dough is improved, thereby improving the efficiency of the forming step (S109). However, if the temperature of the first fermentation step (S107) is less than 30°C or the fermentation time is less than 10 minutes, the above effect is minimal.

The above-mentioned forming step (S109) is a step of inserting butter into the dough fermented through the first fermentation step (S107) and forming it. It is preferable to insert 8 to 12 parts by weight of butter into the dough based on 100 parts by weight of strong flour contained in the dough fermented through the first fermentation step (S107), and to form it by inserting butter while the dough is rolled out with a rolling pin and rolling the dough so that it wraps the butter.

At this time, the dough fermented through the first fermentation step (S107) may be divided into 55 to 65 g portions to manufacture salt bread, or divided into 250 to 300 g portions to form bread, etc.

The second fermentation step (S111) is a step of fermenting the molded product formed through the molding step (S109), and is preferably performed by fermenting the molded product formed through the molding step (S109) at a temperature of 30 to 35°C for 80 to 100 minutes.

When the second fermentation step (S111) is performed through the above process, the stickiness, flavor, and taste of the dough are further improved. However, if the temperature of the second fermentation step (S111) is less than 30°C or the fermentation time is less than 80 minutes, the above effect is minimal. If the temperature of the second fermentation step (S111) exceeds 35°C or the fermentation time exceeds 100 minutes, the above effect is not significantly improved, and the dough may deteriorate or anaerobic fermentation may occur, which is not desirable.

The above baking step (S113) is a step of baking the molded product fermented through the second fermentation step (S111), and is preferably performed by putting the molded product fermented through the second fermentation step (S111) into an oven and baking it at a temperature of 170 to 225°C for 10 to 30 minutes. When the weight of the fermented molded product is 55 to 65 g, it is preferably performed by baking it at a temperature of 195 to 225°C for 9 to 11 minutes, and when the weight of the molded product is 250 to 300 g, it is preferably performed by baking it at a temperature of 170 to 195°C for 20 to 30 minutes.

By going through the baking step (S113) of the above process, the production of naturally fermented bread with not only an excellent texture and a rich aroma but also an improved appearance quality is completed.

At this time, in the above baking step (S113), baking may be performed after adding salt, etc. to the molded product fermented through the second fermentation step (S111), and a process of applying edible oil to the surface of the completed natural fermentation bread may be performed.

Hereinafter, a method for manufacturing a naturally fermented bread containing fish meat according to the present invention and the properties of a naturally fermented bread manufactured by the method will be described using examples.

<Manufacturing Example 1> Manufacturing of the first seed

After washing 100 parts by weight of raisins, they were placed in a fermentation vessel together with 5 to 8 parts by weight of honey and 90 to 110 parts by weight of water, mixed, sealed, and fermented at room temperature for 24 hours. The fermentation vessel was opened to inject air, and fermented for 3 days until bubbles were generated, after which the raisins were removed to produce a starter.

<Manufacturing Example 2> Manufacturing of fermented yeast

125 parts by weight of wheat flour was mixed with 100 parts by weight of the starter prepared in Manufacturing Example 1 and aged at 25°C for 24 hours to prepare a sourdough starter, 100 parts by weight of wheat flour and 70 parts by weight of water were mixed with 100 parts by weight of the prepared sourdough starter and aged at 25°C for 20 hours, 100 parts by weight of wheat flour and 60 parts by weight of water were mixed with 100 parts by weight of the aged sourdough starter and aged at 20°C for 12 hours, and 100 parts by weight of the aged sourdough starter was mixed with 150 parts by weight of wheat flour and 90 parts by weight of water and aged at 15°C for 12 hours to prepare a sourdough starter.

<Manufacturing Example 3> Manufacturing of fish meat coated with edible oil

Edible oil (soybean oil) was put into a container such as a bowl made of stainless steel, and fish meat (croaker meat) was baked in an oven at 180°C for 25 minutes, cooled to room temperature, and then the cooled fish meat was put into the container and immersed in edible oil having a temperature of 20°C for 24 hours. During the immersion period, the container was covered with plastic or the like to minimize contact with air, thereby manufacturing fish meat coated with edible oil.

<Example 1>

100 parts by weight of strong flour, 10 parts by weight of natural sweetener, 2 parts by weight of powdered milk, 1 part by weight of salt, 1 part by weight of bread improver (S-500), 20 parts by weight of the fermentation starter prepared through Manufacturing Example 2, 50 parts by weight of water, 20 parts by weight of milk, and 40 parts by weight of the edible oil-coated fish meat prepared through Manufacturing Example 3 were mixed to prepare a dough, and the prepared dough was fermented at a temperature of 32℃ for 15 minutes, the fermented dough was separated into 60 g portions, the separated dough was rolled out with a rolling pin, 12 parts by weight of butter was interposed, and the dough was wrapped to prepare a molded product, and the prepared molded product was fermented at a temperature of 32℃ for 90 minutes, and the fermented fermented product was placed in an oven and baked at a temperature of 210℃ for 10 minutes, thereby preparing a naturally fermented bread containing fish meat.

<Example 2>

Proceed in the same manner as in Example 1, but 100 parts by weight of strong flour, 8 parts by weight of natural sweetener, 1.5 parts by weight of powdered milk, 0.5 parts by weight of salt, 0.5 parts by weight of bread improver, 15 parts by weight of the fermentation starter prepared in Manufacturing Example 2, 45 parts by weight of water, 18 parts by weight of milk, and 35 parts by weight of the edible oil-coated fish meat prepared in Manufacturing Example 3 were mixed to prepare a naturally fermented bread containing fish meat.

<Example 3>

Proceed in the same manner as in Example 1, but 100 parts by weight of strong flour, 12 parts by weight of natural sweetener, 2.5 parts by weight of powdered milk, 1.5 parts by weight of salt, 1.5 parts by weight of bread improver, 25 parts by weight of the fermentation starter prepared through Manufacturing Example 2, 55 parts by weight of water, 22 parts by weight of milk, and 45 parts by weight of the edible oil-coated fish prepared through Manufacturing Example 3 were mixed to prepare a naturally fermented bread containing fish meat.

<Example 4>

100 parts by weight of strong flour, 10 parts by weight of natural sweetener, 2 parts by weight of powdered milk, 1 part by weight of salt, 1 part by weight of bread improver (S-500), 20 parts by weight of the fermentation starter prepared through Manufacturing Example 2, 50 parts by weight of water, 20 parts by weight of milk, and 40 parts by weight of the edible oil-coated fish meat prepared through Manufacturing Example 3 were mixed to prepare a dough, and the prepared dough was fermented at a temperature of 32℃ for 15 minutes, the fermented dough was separated into 270 g portions, the separated dough was rolled out with a rolling pin, 12 parts by weight of butter was interposed, and the dough was wrapped to prepare a molded product, and the prepared molded product was fermented at a temperature of 32℃ for 90 minutes, and the fermented fermented product was placed in an oven and baked at a temperature of 170℃ for 30 minutes, thereby preparing a naturally fermented bread containing fish meat.

<Example 5>

Proceed in the same manner as in Example 4 above, but mix 100 parts by weight of strong flour, 8 parts by weight of natural sweetener, 1.5 parts by weight of powdered milk, 0.5 parts by weight of salt, 0.5 parts by weight of bread improver, 15 parts by weight of the fermentation starter prepared through Manufacturing Example 2 above, 45 parts by weight of water, 18 parts by weight of milk, and 35 parts by weight of the fish meat coated with edible oil prepared through Manufacturing Example 3 above to prepare a naturally fermented bread containing fish meat.

<Example 6>

Proceed in the same manner as in Example 4 above, but mix 100 parts by weight of strong flour, 12 parts by weight of natural sweetener, 2.5 parts by weight of powdered milk, 1.5 parts by weight of salt, 1.5 parts by weight of bread improver, 25 parts by weight of the fermentation starter prepared through Manufacturing Example 2 above, 55 parts by weight of water, 22 parts by weight of milk, and 45 parts by weight of the edible oil-coated fish meat prepared through Manufacturing Example 3 above to prepare a naturally fermented bread containing fish meat.

<Comparative Example 1>

A dough was prepared by mixing 100 parts by weight of strong flour, 10 parts by weight of white sugar, 2 parts by weight of powdered milk, 1 part by weight of salt, 1 part by weight of bread improver (S-500), 20 parts by weight of yeast, 50 parts by weight of water, 20 parts by weight of milk, and 40 parts by weight of fish meat (croaker), and the prepared dough was fermented at 32℃ for 15 minutes, the fermented dough was separated into 60g portions, the separated dough was rolled out with a rolling pin, and then 12 parts by weight of butter was interposed and wrapped with the dough to prepare a molded product, and the prepared molded product was fermented at 32℃ for 90 minutes, and the fermented product was placed in an oven and baked at 210℃ for 10 minutes, thereby preparing a naturally fermented bread containing fish meat.

<Comparative Example 2>

The same procedure as in Example 1 was followed, but 5 parts by weight of a natural sweetener, 10 parts by weight of the fermentation starter prepared in Manufacturing Example 2, and 25 parts by weight of the edible oil-coated fish meat prepared in Manufacturing Example 3 were mixed to prepare a naturally fermented bread containing fish meat.

<Comparative Example 3>

The same procedure as in Example 1 was followed, but 20 parts by weight of a natural sweetener, 35 parts by weight of the fermentation starter manufactured through Manufacturing Example 2, and 60 parts by weight of the edible oil-coated fish meat manufactured through Manufacturing Example 3 were mixed to manufacture a naturally fermented bread containing fish meat.

The taste, aroma, texture, and overall preference of the naturally fermented bread containing fish meat manufactured through Examples 1 to 6 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.

{However, the taste, aroma, texture and overall preference of the naturally fermented bread were measured by having 50 test subjects consume 10g of the naturally fermented bread each, and then using a 5-point scale to express the average value.

5 points: Very good, 4 points: Good, 3 points: Average, 2 points: Bad, 1 point: Very bad}

Table 1

As shown in Table 1 above, it can be seen that the naturally fermented bread manufactured through Examples 1 to 6 of the present invention exhibits superior preference compared to the naturally fermented bread manufactured through Comparative Examples 1 to 3.

In particular, it can be seen that the natural fermented starter containing an excessive amount of natural sweetener, fermented starter manufactured through the above Manufacturing Example 2, and fish meat coated with edible oil manufactured through the above Manufacturing Example 3, as in Comparative Example 3, has the lowest overall preference.

In addition, the calories of the naturally fermented bread manufactured through Example 1 and Comparative Example 1 were measured and shown in Table 2 below.

{However, the calories of natural fermentation bread were measured using a calorimeter per 60g.}

Table 2

As shown in Table 2 above, it can be seen that the naturally fermented bread manufactured through Example 1 of the present invention has significantly lower calories than the naturally fermented bread manufactured through Comparative Example 1.

Therefore, the method for manufacturing a natural fermentation bread containing fish meat according to the present invention not only exhibits excellent palatability by using fish meat and natural fermentation starter with no fishy smell removed, but also contains a variety of nutrients in abundance and has a low sugar content, thereby showing the effect of improving the health of the eater.

S101; Initial manufacturing stage, S101-1; Fish meat marinating stage
S103; Fermentation starter manufacturing stage
S103-1; First maturation stage
S103-3; Second maturation stage
S103-5; Third maturation stage
S103-7; 4th maturation stage
S105; Dough making stage
S107; First fermentation stage
S109; Molding stage
S111; Second fermentation stage
S113; Baking stage

Claims (7)

The first step of making the first batch by mixing raisins, honey, and water;
A fermentation starter manufacturing step of mixing flour and water into the starter manufactured through the above starter manufacturing step to manufacture a starter;
Fish marinating stage where the fish is marinated in cooking oil after being cooked;
A dough manufacturing step of mixing strong flour, natural sweetener, powdered milk, salt, a baking improver, a yeast made through the yeast making step, water, milk, and fish meat coated with edible oil through the fish meat soaking step to manufacture dough;
A first fermentation step for fermenting the dough manufactured through the above dough manufacturing step;
A molding step of inserting butter into the dough fermented through the first fermentation step and molding it;
A second fermentation step for fermenting the molded product formed through the above molding step; and
It consists of a baking step of baking the molded product fermented through the second fermentation step;
The above fish meat soaking step is performed by soaking the fish meat in edible oil at 18 to 22°C for 20 to 30 hours after cooking it.
A method for manufacturing naturally fermented bread containing fish meat, characterized in that the edible oil is one selected from the group consisting of cottonseed oil, soybean oil, peanut oil, corn oil, walnut oil, canola oil, grapeseed oil, and olive oil.

In claim 1,
A method for manufacturing a naturally fermented bread containing fish meat, characterized in that the above initial manufacturing step is performed by mixing 100 parts by weight of raisins, 5 to 7 parts by weight of honey, and 90 to 110 parts by weight of water and fermenting for 3 to 5 days.
In claim 1,
The above fermentation starter manufacturing step is a first maturation step of mixing 100 to 150 parts by weight of wheat flour with 100 parts by weight of the starter manufactured through the above starter manufacturing step and maturing at a temperature of 23 to 27°C for 20 to 30 hours;
A second maturation step of mixing 90 to 110 parts by weight of wheat flour and 60 to 80 parts by weight of water with 100 parts by weight of the fermented starter manufactured through the first maturation step and maturing the mixture at a temperature of 23 to 27°C for 18 to 22 hours;
A third maturation step of mixing 90 to 110 parts by weight of wheat flour and 55 to 65 parts by weight of water with 100 parts by weight of the fermented starter manufactured through the second maturation step and maturing at a temperature of 18 to 22°C for 10 to 15 hours; and
A method for manufacturing a naturally fermented bread containing fish meat, characterized in that it comprises a fourth maturation step of mixing 100 parts by weight of the fermented starter manufactured through the third maturation step with 140 to 160 parts by weight of wheat flour and 80 to 100 parts by weight of water and maturing the mixture at a temperature of 14 to 16°C for 10 to 15 hours.
delete In claim 1,
A method for producing a naturally fermented bread containing fish meat, characterized in that the dough preparation step comprises mixing 100 parts by weight of strong flour, 8 to 12 parts by weight of natural sweetener, 1.5 to 2.5 parts by weight of powdered milk, 0.5 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of a bread improver, 15 to 25 parts by weight of a fermented starter produced through the fermented starter preparation step, 45 to 55 parts by weight of water, 18 to 22 parts by weight of milk, and 35 to 45 parts by weight of fish meat coated with edible oil through the fish meat immersion step.
In claim 1 or 5,
A method for producing a naturally fermented bread containing fish meat, characterized in that the natural sweetener comprises at least one selected from the group consisting of isomaltooligosaccharide, fructooligosaccharide, xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose.
In claim 1 or 5,
A method for manufacturing a naturally fermented bread containing fish meat, characterized in that the fish meat is manufactured from one or more fish meats selected from the group consisting of croaker, pollack, cod, sea bream, sea bass, flounder, and halibut.