KR20150117124A - Fermenting Phellinus species and natural fermentation natural fermentation of bread produced using this method - Google Patents
Fermenting Phellinus species and natural fermentation natural fermentation of bread produced using this method Download PDFInfo
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- KR20150117124A KR20150117124A KR1020140042502A KR20140042502A KR20150117124A KR 20150117124 A KR20150117124 A KR 20150117124A KR 1020140042502 A KR1020140042502 A KR 1020140042502A KR 20140042502 A KR20140042502 A KR 20140042502A KR 20150117124 A KR20150117124 A KR 20150117124A
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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
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- 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
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Abstract
The present invention relates to a method for improving the flavor of bread by eliminating the use of artificial yeast during baking by using a natural fermented rice fermented with a mushroom and fermenting the fermented mushroom And a method for producing a natural fermented bread using the same.
That is, the present invention provides a process for producing a natural fermentation broth by mixing 90 to 110 parts by weight of raisins and 90 to 110 parts by weight of a mushroom fermented tea extract, and fermenting the mixture at 23 to 28 ° C for 3 to 7 days; 40 to 60 parts by weight of the natural fermentation broth, 40 to 60 parts by weight of a strong fraction, 140 to 160 parts by weight of an extract of Phellinus linteus fermented tea extract and 3 to 5 parts by weight of sugar are mixed and fermented at 24 to 28 ° C for 22 to 24 hours, A step of producing a natural fermentation species; 90 to 110 parts by weight of a strong body, 3 to 5 parts by weight of sugar, 3 to 5 parts by weight of salt and 110 to 130 parts by weight of an extract of Phellinus linteus fermented tea are mixed and mixed in 90 to 110 parts by weight of the first- A step of producing a second-stage natural fermenting species fermented at ~ 28 ° C for 10 to 12 hours; Stage third stage natural fermentation in which 190 to 210 parts by weight of the second-stage natural fermentation species are mixed with 190 to 210 parts by weight of a high-strength fraction, 3 to 5 parts by weight of sugar and 3 to 5 parts by weight of salt and fermented at 24 to 28 ° C for 5 to 7 hours Characterized in that a final natural fermentation species to be replaced with yeast is produced through a fermentation seed process.
Also, the natural fermented bodily extract according to the present invention may be prepared by mixing 140-160 parts by weight of the natural fermentation species, 140-160 parts by weight of a strong fraction, 100-150 parts by weight of an extract of Phellinus linteus fermentation tea, 3-5 parts by weight of salt, 15-25 parts by weight of sugar, Mixing and mixing, and performing primary fermentation at a temperature of 30 to 34 ° C and a relative humidity of 70 to 80% for 170 to 190 minutes to prepare a first-step combination; The first step blend is subjected to a BT process at a temperature of 30 to 34 DEG C and a relative humidity of 70 to 80% for 20 to 30 minutes after the division process and a BT process at a temperature of 30 to 34 DEG C and a relative humidity of 70 to 80% Performing fermentation for 110 to 130 minutes to prepare a second-step combination; And a third fermentation process in which the second-step combination is subjected to a baking process.
Since the mixing and fermentation of the material are performed three times in the production of bread in the present invention, it is possible to prevent the yeast from being overloaded and to remove the bread yeast, and thereby, the natural fermentation species- Flavor, a more chewy texture and a unique sweetness effect. In addition, the acidity of the prepared bread has an average pH range of 4.90 to 4.97, which is lower than the acidity of the product according to the conventional process, and thus has an excellent shelf life, will be.
Description
The present invention relates to a natural fermented product fermented with a mushroom and a method for producing a natural fermented bread using the same, and more particularly, to a method for producing a bread using a natural fermented product fermented with a mushroom, The present invention relates to a natural fermented rice fermented with a mushroom and a method for producing a natural fermented bread using the same.
Bread is usually baked or steamed after kneading and fermenting wheat flour with yeast, and various kinds of bread are known depending on the manufacturing method and raw material blending.
That is, wheat flour, yeast, water, salt and the like are used as the main raw materials when making bread, and sugar, oil, egg, powdered milk and the like are used as additives. Oxidizing agents, enzymes and emulsifiers are used as dough improving agents.
Conventionally, there are known a 'Straight Dough Method' and a 'Sponge & Dough Method' for the bread making method.
The direct method is a baking method in which all ingredients are mixed in a mixer at the time of bread making, and a method of putting salt and oil in the middle of mixing is included.
The process of this direct method is carried out in the following steps.
1) Weigh each of the materials used and mix at a temperature of 25-28 ° C (usually 27 ° C) for 12-25 minutes, depending on the mixer performance and the nature of the flour.
2) Perform primary fermentation for 1 to 3 hours at a temperature of 27 ° C and a relative humidity (RH) of 75 to 80% such that the volume is 2.5 to 3 times the initial volume.
3) Make-up process such as division and rounding, intermediate fermentation, and shaping.
4) Perform secondary fermentation at a temperature of 35 ~ 43 ℃ and a relative humidity of 85 ~ 90%.
5) Generally, the product is finished and shipped by cooling, packing and sintering at a temperature of around 200 ℃.
In order to improve the taste and flavor of the product, the method of producing bread through two steps of sponge and dough is to mix the primary dough sponge and the secondary dough dough This is a method of performing the process twice. The process of this kind method is as follows.
1) As a first mixing process (mixing), 70 parts by weight of wheat flour, 3 parts by weight of yeast, 40 parts by weight of water (water) and 0.1 part by weight of an improving agent are added to a mixer.
2) In the first fermentation process (the grazing fermentation process), the first fermentation product is fermented at a temperature of 27 ° C and a relative humidity of 75% for 2 hours and 30 minutes.
3) In the second blending process (this type of blending), 30 parts by weight of wheat flour, 29 parts by weight of sugar, 1.8 parts by weight of salt, 20 parts by weight of eggs, 16 parts by weight of margarine and 20 parts by weight of water Add the dough and mix.
4) After the above mixing, stabilize the dough at a room temperature of 20 ° C for 15 to 20 minutes by a floor time process to stabilize the dough first.
5) Perform the division process of cutting the dough into a quantity according to bread size and the rounding process of the cut surface.
6) Perform an intermediate fermentation process (Bench time) to stabilize the cut dough secondarily, and discharge the dough gas by a punch process.
7) After baking process, second fermentation is carried out for 50 minutes at a temperature of 36 ~ 38 ℃ and a relative humidity of 85%.
8) It is shipped after sintering -> cooling -> packing process.
In the case of the above-mentioned direct method, all the ingredients for bread production are mixed in a mixer and mixed at a time, so that the fermentation can not be performed smoothly. Therefore, the yeast is usually put into about 4 to 5 times, (Hereinafter referred to as "yeast odor"), which was a cause of deterioration of the taste, flavor and quality of the product.
In addition, even in the case of the medicinal method for improving the quality of the product by decreasing the easiness of the fermentation according to the direct method, it is impossible to significantly reduce the yeast fermentation, and since the pH is relatively high from 5.13 to 5.15, I was holding it.
Accordingly, the present invention provides a natural fermented product fermented with a mushroom and a method for producing a natural fermented bread using the same, which solves all the problems encountered in the conventional bread production,
The present invention is to provide a natural fermentation species fermented with a mushroom which can significantly improve the taste and flavor of the product by removing the yeast of the finished bread, and a method for producing the natural fermented bread using the same.
It is another object of the present invention to provide a natural fermentation species fermented with a mushroom and a method of manufacturing a natural fermented bread using the same, wherein the shelf life of the product, that is, the storage stability, Thereby completing the present invention.
In order to accomplish the above object, the present invention provides a method for producing a natural fermentation broth comprising: mixing 90 to 110 parts by weight of raisins and 90 to 110 parts by weight of a mushroom fermented tea extract, and fermenting the mixture at 23 to 28 ° C for 3 to 7 days;
40 to 60 parts by weight of the natural fermentation broth, 40 to 60 parts by weight of a strong fraction, 140 to 160 parts by weight of an extract of Phellinus linteus fermented tea extract and 3 to 5 parts by weight of sugar are mixed and fermented at 24 to 28 ° C for 22 to 24 hours, A step of producing a natural fermentation species;
90 to 110 parts by weight of a strong body, 3 to 5 parts by weight of sugar, 3 to 5 parts by weight of salt and 110 to 130 parts by weight of an extract of Phellinus linteus fermented tea are mixed and mixed in 90 to 110 parts by weight of the first- A step of producing a second-stage natural fermenting species fermented at ~ 28 ° C for 10 to 12 hours;
Stage third stage natural fermentation in which 190 to 210 parts by weight of the second-stage natural fermentation species are mixed with 190 to 210 parts by weight of a high-strength fraction, 3 to 5 parts by weight of sugar and 3 to 5 parts by weight of salt and fermented at 24 to 28 ° C for 5 to 7 hours Characterized in that a final natural fermentation species to be replaced with yeast is produced through a fermentation seed process.
140-160 parts by weight of the natural fermentation species, 140-160 parts by weight of the strong fraction, 100-150 parts by weight of the extract of the mushroom fermented tea extract, 3-5 parts by weight of salt, 15-25 parts by weight of sugar, Preparing a first-step blend by performing primary fermentation at a temperature of 30 to 34 DEG C and a relative humidity of 70 to 80% for 170 to 190 minutes;
The first step blend is subjected to a BT process at a temperature of 30 to 34 DEG C and a relative humidity of 70 to 80% for 20 to 30 minutes after the division process and a BT process at a temperature of 30 to 34 DEG C and a relative humidity of 70 to 80% Performing fermentation for 110 to 130 minutes to prepare a second-step combination;
And a third fermentation process in which the second-step combination is subjected to a baking process.
Also, the second-step blend is first mixed at a low speed of 25-35 rpm, followed by high-speed mixing at 55-65 rpm, followed by mixing with butter, followed by high-speed mixing to produce bread .
The natural fermented seedlings obtained by fermenting the mushrooms of the present invention and the method of producing the natural fermented breads using the same provide a three-step process of mixing and fermenting the material during the production of the bread, thereby preventing the yeast from being overloaded, And thus it has a unique flavor of natural fermentation species based on the situation mushroom and can provide a more chewy texture and unique sweetness effect.
The pH of the bread prepared according to the present invention has an average pH ranging from 4.90 to 4.97, which is lower than the pH value of the product according to the conventional process, and thus has an excellent shelf life, You can do it.
BRIEF DESCRIPTION OF THE DRAWINGS FIG.
The present invention provides a natural fermented seed obtained by fermenting a mushroom of the present invention and a method of producing a natural fermented bread using the same, wherein the mushroom fermented tea extract has an effect of inhibiting cancerous tumor and activating the immune function originally possessed by humans, , And apples, and the natural fermentation broth is mixed with the fermented tea extract of step 1 to step 3, the fermented tea extract of Phellinus linteus, sugar, salt, etc., and fermented by heating to produce a natural fermented species do.
The natural fermented seeds are mixed with the strong flour, mushroom fermented tea extract, salt, sugar, butter and the like to be subjected to the first to third fermentation stages so that the bread can be manufactured without adding yeast, And a method of manufacturing a natural fermented bread which maximizes preservation as well as improving flavor.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a whole process diagram of a natural fermented seed obtained by fermenting a mushroom of the present invention and a method of producing a natural fermented bread using the same.
The present invention provides a method for producing a natural fermented product through steps 1 to 3 and a method for manufacturing a natural fermented product using the natural fermented product in the last four steps.
1. First Fermentation Process (Fermentation Tea Process)
After crushing and washing the crushed mushroom, the crushed mushroom is used to ferment the crushed mushroom by using the crushed mushroom powder and the mushroom as the fermenting bacteria.
Put hot water into the above-mentioned mushroom fermentation tea and make an extract of the mushroom fermented tea.
2. Second fermentation process (fermentation broth process)
90 to 110 parts by weight of raisins having a sugar content of 14 brix or more, 90 to 110 parts by weight of an extract of the mushroom fermented tea of the above 1 and 50 to 70 parts by weight of sugar are mixed and then fermented at room temperature or 23 to 28 ° C for 3 to 7 days, I make it.
3. Third fermentation process (fermentation process)
40 to 60 parts by weight of the natural fermentation broth of Paragraph 2 above, 40 to 60 parts by weight of the strong fraction, 140 to 160 parts by weight of the extract of the mushroom fermented tea extract and 3 to 5 parts by weight of the sugar are added and mixed, Lt; / RTI > for 22 to 24 hours;
90 to 110 parts by weight of a strong body, 3 to 5 parts by weight of sugar, 3 to 5 parts by weight of salt and 110 to 130 parts by weight of an extract of Phellinus linteus fermentation tea are mixed and mixed in 90 to 110 parts by weight of the blend of the first step fermentation step , A second stage fermentation step of fermenting at 24 to 28 ° C for 10 to 12 hours at room temperature or warming;
190 to 210 parts by weight of a blend of the second step fermentation step is mixed with 190 to 210 parts by weight of a high-strength fraction, 3 to 5 parts by weight of sugar and 3 to 5 parts by weight of salt, and fermented at 24 to 28 ° C for about 5 to 7 hours A three stage fermentation process is used to produce the final natural fermentation species to replace the yeast.
4. Fourth Fermentation Process (Natural Fermented Bread Forming Process Using Natural Fermented Species)
140 to 160 parts by weight of the natural fermentation seed of paragraph 3, 140 to 160 parts by weight of the strong fraction, 100 to 150 parts by weight of the extract of the mushroom fermented tea extract, 3 to 5 parts by weight of salt, 15 to 25 parts by weight of sugar, And the first fermentation is carried out at a temperature of 30 to 34 ° C and a relative humidity of 70 to 80% for 170 to 190 minutes (including punching) to prepare a first-step blend,
The first step blend is subjected to a BT process at a temperature of 30 to 34 DEG C and a relative humidity of 70 to 80% for 20 to 30 minutes after the division process and a BT process at a temperature of 30 to 34 DEG C and a relative humidity of 70 to 80% Performing fermentation for 110 to 130 minutes to prepare a second-step combination;
And a third fermentation process (a kindling process) in which the above-mentioned second-step combination is subjected to a baking process, thereby producing a natural fermented bread.
Mixing is performed at a low speed of 25 to 35 rpm so that the first flour is prevented from being blown out of the second-step blend and all the materials are mixed with water so that dough can be performed, and then high-speed mixing is performed at 55 to 65 rpm After the butter is added, high-speed mixing is carried out to raise the gluten to the final stage to produce the bread.
According to the embodiment of the present invention, a natural fermentation species in which the acidity and flavor of a product are determined in a second step, which can be called a pre-treatment step in the first to fourth steps, Can obtain a product with no yeast wrinkles and good taste.
As described above, the natural fermented seeds obtained by fermenting the mushroom of the present invention and the method of producing the natural fermented bread using the same have been described with reference to the preferred embodiments. However, the present invention is not limited to the above- no.
That is, those skilled in the art will appreciate that many modifications and variations can be made in the present invention without departing from the spirit or scope of the appended claims.
Accordingly, all such appropriate changes and modifications and equivalents may be resorted to, falling within the scope of the invention.
Claims (3)
40 to 60 parts by weight of the natural fermentation broth, 40 to 60 parts by weight of a strong fraction, 140 to 160 parts by weight of an extract of Phellinus linteus fermented tea extract and 3 to 5 parts by weight of sugar are mixed and fermented at 24 to 28 ° C for 22 to 24 hours, A step of producing a natural fermentation species;
90 to 110 parts by weight of a strong body, 3 to 5 parts by weight of sugar, 3 to 5 parts by weight of salt and 110 to 130 parts by weight of an extract of Phellinus linteus fermented tea are mixed and mixed in 90 to 110 parts by weight of the first- A step of producing a second-stage natural fermenting species fermented at ~ 28 ° C for 10 to 12 hours;
Stage third stage natural fermentation in which 190 to 210 parts by weight of the second-stage natural fermentation species are mixed with 190 to 210 parts by weight of a high-strength fraction, 3 to 5 parts by weight of sugar and 3 to 5 parts by weight of salt and fermented at 24 to 28 ° C for 5 to 7 hours Wherein a final natural fermentation species to be replaced with yeast is produced through a fermentation species process.
A method for producing a fermented mushroom fermented tea according to any one of claims 1 to 14, which comprises 140 to 160 parts by weight of a natural fermentation product, 140 to 160 parts by weight of a strong component, 100 to 150 parts by weight of a mushroom fermented tea extract, 3-5 parts by weight of salt, 15-25 parts by weight of sugar, Preparing a first-step blend by performing primary fermentation at a temperature of 30 to 34 ° C and a relative humidity of 70 to 80% for 170 to 190 minutes;
The first step blend is subjected to a BT process at a temperature of 30 to 34 DEG C and a relative humidity of 70 to 80% for 20 to 30 minutes after the division process and a BT process at a temperature of 30 to 34 DEG C and a relative humidity of 70 to 80% Performing fermentation for 110 to 130 minutes to prepare a second-step combination;
And a third fermentation process in which the second-step blend is subjected to a firing process so as to produce bread.
Wherein the second stage blend is first mixed at a low speed of 25-35 rpm and then subjected to high speed mixing at 55-65 rpm and then butter is added and then subjected to high speed mixing to produce bread. Bread making method.
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| KR1020140042502A KR20150117124A (en) | 2014-04-09 | 2014-04-09 | Fermenting Phellinus species and natural fermentation natural fermentation of bread produced using this method |
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| KR1020140042502A KR20150117124A (en) | 2014-04-09 | 2014-04-09 | Fermenting Phellinus species and natural fermentation natural fermentation of bread produced using this method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200106295A (en) * | 2019-03-04 | 2020-09-14 | 강민호 | Method for making of croissant donut using shiitake mushroom fermentation |
| KR20200116261A (en) * | 2019-04-01 | 2020-10-12 | 강민호 | Production Method of Natural Fermented Bread using Shiitake Mushrooms |
| KR20200124424A (en) * | 2019-04-24 | 2020-11-03 | 권순만 | Noallergy functionality bread and manufacturing method therof |
| KR102185328B1 (en) | 2020-04-21 | 2020-12-01 | 메트로에프엔비 주식회사 | Manufacturing method of squid ink cream cheese bread |
| KR102343102B1 (en) * | 2021-03-25 | 2022-02-23 | 지재근 | Levain and lions mane mushroom bread and manufacturing method the same |
| KR102571385B1 (en) * | 2023-03-29 | 2023-08-25 | 배정열 | Method for manufacturing red bean bread using lactic acid bacteria fermented powder |
-
2014
- 2014-04-09 KR KR1020140042502A patent/KR20150117124A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200106295A (en) * | 2019-03-04 | 2020-09-14 | 강민호 | Method for making of croissant donut using shiitake mushroom fermentation |
| KR20200116261A (en) * | 2019-04-01 | 2020-10-12 | 강민호 | Production Method of Natural Fermented Bread using Shiitake Mushrooms |
| KR20200124424A (en) * | 2019-04-24 | 2020-11-03 | 권순만 | Noallergy functionality bread and manufacturing method therof |
| KR102185328B1 (en) | 2020-04-21 | 2020-12-01 | 메트로에프엔비 주식회사 | Manufacturing method of squid ink cream cheese bread |
| KR102343102B1 (en) * | 2021-03-25 | 2022-02-23 | 지재근 | Levain and lions mane mushroom bread and manufacturing method the same |
| KR102571385B1 (en) * | 2023-03-29 | 2023-08-25 | 배정열 | Method for manufacturing red bean bread using lactic acid bacteria fermented powder |
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