KR20160034641A - Fermented bread manufacturing Method - Google Patents

Abstract

The present invention relates to a fermented bread manufacturing method. The fermented bread manufacturing method comprises: a step of mixing 50-54 wt% of strong flour, 1-1.5 wt% of salt, 2-3 wt% of sugar, 10-14 wt% of a fermentation species, and 25-28 wt% of water to form dough; a step of kneading the dough formed in the previous step for 13-17 minutes, and then leaving the dough alone for 5-7 hours to firstly ferment the dough; a step of separating the fermented dough firstly fermented in the previous step to leave the fermented dough alone at a room temperature for 10-15 minutes to secondly ferment the fermented dough; a step of shaping the secondly fermented dough secondly fermented in the previous step into a prescribed shape to leave the secondly fermented dough alone at a room temperature for forty minutes to one hour to thirdly ferment the secondly fermented dough; and a step of panning the thirdly fermented dough thirdly fermented in the previous step, and inserting the thirdly fermented dough into an oven to bake the thirdly fermented dough.

Description

Fermented bread manufacturing method [0001]

The present invention relates to a method for producing a fermented bread.

Normally, bread refers to food that is made by adding yeast, salt, water or the like to wheat flour or other grains to make semi-killed rice and then fermenting it.

The bread may be classified into various types according to the properties of the dough, the preparation method, the form, and the like. Generally, however, the bread is a supplementary food or a baking bread (common bread, baguette, hard roll) It is a combination of special bread (rusk, steamed bread, croquette, bagel) which is a special bread which is made by putting a lot of bread, such as a bread roll (crust bread, cream roll, sweet roll, croissant, pastry) and steaming or frying Cooked bread (sandwich, pizza, hamburger, curry bread) is divided into.

In addition, the bread may be classified into a fermented bread, a non-fermented bread and a quick bread depending on whether the fermented bread is fermented or not. Particularly, the fermented bread is a bread made of yeast, The carbon dioxide produced during fermentation inflates the dough, and the alcohol becomes the aroma component of the bread.

Conventional fermented breads are prepared by making dough, frozen tissue, folding, frozen tissue, folding, frozen tissue, molding, rapid freezing process, etc. and then shipped to stores, thawed at room temperature, Baked.

However, since the conventional fermented bread is fermented only once, the bread is easily hardened, and there is a problem that the soft texture of the bread and the unique flavor of the fermented bread are deteriorated.

Korean Patent Publication No. 2014-0062908

The present invention is intended to provide a method for producing a fermented bread in which the fermentation is carried out several times so that the bread is not easily hardened.

In order to achieve the above object, the present invention provides a method for producing a kneaded product, which comprises mixing 50 to 54 parts by weight of a high-strength part, 1 to 1.5 parts by weight of salt, 2 to 3 parts by weight of sugar, 10 to 14 parts by weight of a fermented species, And kneading the kneaded product formed in the step, kneading for 13 to 17 minutes, allowing to stand for 5 to 7 hours for primary fermentation, and separating the fermented product from the primary fermented product in the step, And allowing the fermented product to stand for 10 to 15 minutes to form a secondary fermented product in a predetermined shape and allowing the secondary fermented product to stand at room temperature for 40 minutes to 1 hour for tertiary fermentation And panning the tertiary fermentation product fermented in the step 3, and placing the fermentation product in an oven and firing.

The method for preparing the fermented species in the above step includes preparing the dry yeast, the water and the wheat, and 5 to 6 parts by weight of the dry yeast and 35 to 45 parts by weight of the water are mixed first and then mixed with 40 to 50 parts by weight of the wheat, A step of making a kneaded product, and a step of placing the kneaded product of the fermentation seed in the above-mentioned step in a sealed container and leaving it at room temperature for 1 day.

The method for preparing a fermented species in the above step may include preparing a fruit liquid, water and wheat, 5-6 parts by weight of the fruit liquid and 35-45 parts by weight of water, and then mixing 40-50 parts by weight of the wheat A step of making a fermentation seed batter and a step of putting the fermentation seed batter in the above-mentioned step in a closed container and allowing to stand at room temperature for 1 day.

The above step is characterized by baking at a temperature of 200 ° C to 220 ° C for 15 minutes to 20 minutes.

The fermented bread according to the present invention can be fermented several times to provide a fermented bread which is not easily hardened and has good flavor and excellent appearance.

1 is a flow chart of a method for producing a fermented bread according to the present invention.

Hereinafter, embodiments of the present invention will be described in more detail. It is to be understood that the following examples are provided to further illustrate the present invention and are not intended to limit the scope of the present invention.

1 is a flow chart of a method for producing a fermented bread according to the present invention. The production method of the present invention is characterized in that the production process of the present invention is characterized in that it comprises the steps of forming a kneaded product (a first step), a first fermentation step (second step), a second fermentation step (third step), a third fermentation step 5).

(1) Formation process of dough (first step)

50 to 54 parts by weight of high strength, 1 to 1.5 parts by weight of salt, 2 to 3 parts by weight of sugar, 10 to 14 parts by weight of fermentation species and 25 to 28 parts by weight of water are mixed to form a kneaded product. The weight portion is intended to be known in advance as a result of many experiments and data.

In the present invention, the proteinaceous material is a wheat flour having a protein content of 11.5 to 13 parts by weight in 100 parts by weight of the whole. In the present invention, a high protein fiber fraction having a protein content of about 13 parts by weight is preferably used. The fermented bread according to the present invention has a relatively small specific gravity of salt and sugar, which can contribute to realization of low salt and low calorie.

Hereinafter, a method for producing a fermented species, which is one of the components included in the first step, will be described.

First, prepare dry yeast, water, and wheat. (S 10)

In the next step, 5 to 6 parts by weight of dry yeast and 35 to 45 parts by weight of water are mixed first, and then 40 to 50 parts by weight of wheat are mixed to prepare a fermentation seed paste. (S 20)

The kneaded product of the fermentation seed prepared in step S 20 is placed in a sealed container and allowed to stand at room temperature for 1 day to ferment. (S30)

It should be noted that the fermentation species may be replaced by the same amount of fruit liquid as the dry yeast. These fruit liquids can be made with fruit containing sugar or made with rye flour. When making fruit liquid, mainly grape, raisin, and apple are used. By replacing the dry yeast and using the above-mentioned fruit liquid, the fermented yeast dough can not be dried so that the manufacturing time can be shortened.

 (2) Primary fermentation process (second step)

The kneaded product formed in the first step is kneaded and subjected to primary fermentation. In the first fermentation, the kneaded product formed in the first step is kneaded for 13 minutes to 17 minutes and left for 5 to 7 hours.

(3) Second fermentation process (third step)

In the second step, the first fermented fermented product is separated into a predetermined size and allowed to stand at room temperature for 10 minutes to 15 minutes for secondary fermentation. After the second fermentation, degasification is carried out to obtain the shape.

(4) Third fermentation process (fourth step)

Before the third fermentation, the second fermented fermented product in the third step is formed into a predetermined shape (by hand or by a molding machine to form a predetermined shape, for example, a croissant shape ), And the molded secondary fermented product is allowed to stand at room temperature for 40 minutes to 1 hour to perform the third fermentation. In the fourth step, after the third fermentation, the gas is removed.

(5) The firing process (the fifth step)

In the fourth step, the fermented fermented material is panned three times (pouring a material having a predetermined shape into a bread crumb), and is put into an oven and fired.

The firing process corresponding to the fifth step is a process in which the dough is panned and placed in an oven and baked. Firing is performed by placing the fermented bread in an oven preheated to a temperature of 200 ° C to 220 ° C, preheating the bread with hot steam so that the inside of the bread is evenly baked, immediately after the steam is sprayed, The firing time is 15 minutes to 20 minutes.

Experimental Example: Effect of the fermented bread according to the present invention

Ten individuals were evaluated for the inner part and the outer part of the fermented bread according to the present invention. The types of fermented bread, the tasting conditions, the evaluation factors, the summing method and the tasting method are specifically shown in Table 1 below. Fermented Bread 1 to Fermented Bread 3 is a non-fermented bread produced by one fermentation process, and the appearance of each fermented bread is shown in Table 2 below.

 rater  10 (5 for each man and woman)
Types of fermented bread Fermented bread 1 (A company product)
Fermented bread 2 (company B products)
Fermented bread 3 (C hotel products)
Fermented bread 4 (product manufactured by the manufacturing method according to the present invention)  Tasting conditions  1) Sample cut from slice thickness 0.7mm ~ 1cm for each product. 2) Does not reveal which company is a product
Summing method and
Tasting method 1) divided into external part (30 points) and inner part (70 points)
2) The external part is divided into 5 items: volume (10 points), surface color (8 points), symmetry (3 points), baking degree (6 points), and crustal characteristics (3 points) Score.
3) My pattern part: The score for each item is divided into pore (10 points), crumb color (10 points), fragrance (10 points), taste (15 points), chewiness (10 points) I will.
4) The average value is calculated by summing the scores for each item.

After evaluating the above conditions, the scores of the respective items were added together and the average value was calculated. The results are shown in Table 2 below.

External part Highest score Fermented bread 1 Fermented bread 2 Fermented bread 3 Fermented bread 4  volume    10     80     58     67      81  Crust color     8     61     54     66      74  Symmetry     3     23     17     22      29  Degree of baking     6     44     39     49      59  Tissue characteristics     3     19     17     22      28  Exogenous factors Total score
30
227
185
226
271 My type part  Highest score Fermented bread 1 Fermented bread 2 Fermented bread 3 Fermented bread 4  pore     10     79     54     75     73  Crumb color     10     76     60     72     80  Scent     10     73     52     69     78    flavor     15    111     84     98    120  Chewiness     10     79     61     79     86  Texture     15    106     81     87    119 Internal factor
Total score
70
524
938
480
556  Sum mountain    100    751    577    706    827 Average  75.1  57.7 70.6  82.7

As shown in the above Table 2, the fermented bread 4 prepared according to the method of the present invention had a significantly higher score in the evaluation of the external and internal parts of each fermented bread. The fermented bread according to the present invention gained a good overall score and obtained a high score in internal factors such as flavor, taste, chewiness and texture, which directly affects the quality of the product.

In conclusion, it can be seen from the present experiment that the method of the present invention has several times of fermentation, so that the number of times of fermentation significantly affects the deep flavor and quality of the fermented bread.

Claims (4)

1 to 1.5 parts by weight of salt, 2 to 3 parts by weight of sugar, 10 to 14 parts by weight of fermentation species and 25 to 28 parts by weight of water to form a kneaded product;
A second step of kneading the kneaded product formed in the first step, kneading for 13 to 17 minutes, allowing the kneaded product to stand for 5 to 7 hours for primary fermentation
A third step of separately fermenting the first fermented product in the second step and allowing it to stand at room temperature for 10 to 15 minutes for secondary fermentation;
A fourth step of forming the secondary fermentation product into a predetermined shape and allowing the secondary fermentation product to stand at room temperature for 40 minutes to 1 hour for tertiary fermentation;
And a fifth step of panning the tertiary fermented material fermented in the fourth step and pouring the fermented material into an oven and firing the fermented bread.
The method according to claim 1, wherein the fermenting species is produced in the first step
Dry yeast, water and wheat;
5 to 6 parts by weight of the dry yeast and 35 to 45 parts by weight of water are mixed first and then mixed with 40 to 50 parts by weight of wheat to make a fermented seed product
And a step of putting the kneaded product of the fermentation seeds in the closed container at room temperature for one day.
The method according to claim 1, wherein the fermenting species is produced in the first step
Preparing fruit juice, water and wheat;
5 to 6 parts by weight of the fruit liquid and 35 to 45 parts by weight of water are mixed first and then mixed with 40 to 50 parts by weight of wheat to make a fermented seed product
And a step of putting the kneaded product of the fermentation seeds in the closed container at room temperature for one day.
The method for producing a fermented bread according to claim 1, wherein the fifth step is performed at a temperature of 200 ° C to 220 ° C for 15 minutes to 20 minutes.

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