KR20190002198A - Flower bread fermented by yeast - Google Patents

Abstract

The present invention relates to flower buns fermented with yeast. The flower buns can be fermented with a yeast fermentation liquid instead of conventional yeast used for fermenting bread. The method for preparing the flower buns includes the steps of: using a three-layer spacing pot to heat a first mixture of 400 g of fruit particles and 800 g of water and a second mixture of 400 g of water and 200 g of one among wheat yeast, mung bean yeast, rice yeast, and barley yeast while adding a curcumin essence in an outer pot unit to flow the curcumin essence to the pot units arranged in the outer pot unit; heating the first mixture in a middle pot unit at 22°C-25°C; heating the second mixture in an inner pot unit at 28°C-30°C; cooling and mixing the heated first and second mixtures to prepare a third mixture; and preparing fermented bun dough by using agricultural products including raw yeast strains prepared with wheat powder, wheat powder, fertilized eggs, red beans, and mulberry leaves for culturing the yeast included in the yeast fermentation liquid prepared by fermenting the third mixture for 24 hours at 28°C-30°C. The fermented bun dough can be naturally aged and fermented for 8-12 hours at the low temperature of 25°C-35°C. The fermented bun dough can be naturally aged and fermented at the low temperature of 25°C-35°C, and can have ground red beans or crushed walnut added thereto before being baked at 230°C-250°C for 15-25 minutes.

Description

{Flower bread fermented by yeast}

The present invention relates to yeast fermented buns, and more particularly to yeast fermented buns using yeast fermentation broth instead of yeast used for fermenting bread.

Generally, bread is made by mixing necessary ingredients to make dough, fermenting the dough with yeast, and baking it.

The quality of the bread depends on the flavor, volume, taste, texture, etc., and after baking in the oven, it undergoes a physicochemical change process in the bread's shell and inside as time goes, Lost product value.

Accordingly, in order to prevent and improve the handling property and product quality of dough, many studies using various food additives made by mixing various chemicals such as ammonia chloride, calcium carbonate, and phosphate have been carried out.

However, food additives made of chemical substances can cause serious problems with the internationally established usage standards and safety when exceeding the allowable daily intake.

Accordingly, as one of well-being foods in the past, a variety of natural food ingredients such as bread using mulberry leaf powder disclosed in Korean Patent Registration No. 10-0314910 and abalone bread disclosed in Korean Patent Laid-Open Publication No. 10-2017-0062717 are used Can be seen.

However, in the above-mentioned breads, yeast, which is a cause of skin diseases, is used as a yeast for fermenting bread doughs in the same manner as usual.

Thus, instead of the yeast, as described in Korean Patent Laid-Open Publication No. 10-2017-0013010, a bread using nuruk has been developed. Thus, the present applicant has felt the need to develop various forms of bread using yeast The present invention has been developed.

[Prior Art Literature]

1. Korean Patent Registration No. 10-0314910

2. Korean Patent Publication No. 10-2017-0062717

3. Korean Patent Publication No. 10-2017-0013010

It is an object of the present invention to provide a yeast which is used for fermenting bread and has an effect on yeast by using yeast fermentation broth instead of yeast which causes skin diseases, It is in providing fermented bran.

In order to achieve the above object, the yeast fermented crab according to the present invention is prepared by mixing a first mixture of 400 g of fruit particles and 800 g of water using a three-layered caldron and a first mixture of wheat kernel, mung bean curd, 200 g of the selected yeast and 200 g of water were heated. Curcumin juice was added to the outer pot and heated to move it to a pot arranged inside. The first mixture was put in a middle pot and heated to 22 to 25 캜 The second mixture is placed in the inner pot and heated to 28 to 30 캜. The heated third mixture and the second mixture are cooled and mixed. The third mixture is cultured in a yeast fermentation broth fermented at 28 to 30 캜 for 24 hours A fermented bread dough is prepared by using agricultural products of wheat powder, wheat flour, wheat flour, milk jelly, and red bean or mulberry leaf for wheat flour, Auto-ignition and low temperature, is made by the low temperature nature the fired paste of water was added to crushed beans and crushed walnut for the next burn, 15-25 minutes at a temperature between 230-250 for ℃.

According to the embodiment of the present invention, the yeast rudimentary material is characterized in that the yeast fermentation broth is mixed with fruit and cultured for 30 hours or more.

According to an embodiment of the present invention, the Nuruk can be obtained by mixing yeast fermentation broth: wheat powder: water at a ratio of 1: 1: 3 and then fermenting at 23 to 28 ° C for 4 to 6 hours. Water is mixed at a ratio of 1: 1: 3 and then fermented at 23 to 28 ° C for 4 to 6 hours.

In the yeast fermented flour according to the present invention as described above, yeast used for fermenting bread has an effect on yeast by using yeast fermentation broth instead of yeast or various chemical substances that cause skin diseases In addition, it can prevent disease such as skin diseases, and it also makes gluten which is contained in flour naturally fermented by fermentation of yeast fermentation liquid for a long time to be decomposed, so that it is easy to digest even if it eats yeast bran, The number of beta cells increases, which helps to strengthen the body's immune system.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a cross-sectional view of a three-layer separator used to prepare yeast fermented bran according to an embodiment of the present invention.
FIG. 2 is a flow chart illustrating a method of manufacturing yeast fermented buns according to an embodiment of the present invention. FIG.
FIG. 3 is a flow chart showing a manufacturing step of a yeast fermentation broth in a method of manufacturing yeast fermented Buns according to an embodiment of the present invention. FIG.
FIG. 4 is a flow chart showing a manufacturing step of a leaven in a method of manufacturing yeast fermented buns according to an embodiment of the present invention. FIG.

Hereinafter, preferred embodiments of the yeast fermented bun according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a cross-sectional view showing a three-layer separating pot used for making yeast fermented bran according to an embodiment of the present invention, FIG. 2 is a flowchart showing a method for producing yeast fermented bran according to an embodiment of the present invention, FIG. 4 is a flow chart showing the manufacturing step of the yeast fermented bran according to the embodiment of the present invention. FIG. 4 is a flow chart showing the manufacturing step of the yeast fermented bran according to the embodiment of the present invention. FIG.

First, in the drawings, it is noted that the same components or parts are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

The yeast used for fermenting bread can be obtained an effect on yeast by using yeast fermentation broth instead of yeast which is a cause of skin diseases and can prevent diseases such as skin diseases according to the embodiment of the present invention The yeast fermented flip-flops were prepared by mixing the first mixture of 400 g of fruit particles and 800 g of water and 200 g of yeast selected from wheat nu- And 400 g of water are heated, and curcumin juice is added to the outer pot 11 to heat it to move to a pot arranged inside by fumigation. The first mixture is put into the intermediate pot 12 and heated to 22 to 25 캜 And the second mixture is placed in the inner pot (13) and heated to 28 to 30 DEG C, and the heated first mixture and the second mixture are cooled and mixed and mixed. The third mixture is heated at 28 to 30 DEG C for 24 hours To obtain the effect that the yeast fermentation broth,

The fermented bread dough is prepared by using the product of the yeast produced by using the wheat powder and the agricultural product of the wheat powder, the whey powder, the fermented egg, the red bean or the mulberry leaf to cultivate the yeast in the yeast fermentation broth, and the fermented bread dough is produced at a temperature of 25 to 35 ° C for 8 to 12 hours It is made by boiling for 15-25 minutes at a temperature of 230-250 ° C after adding ignition, low-temperature spontaneously kneaded battered bean paste and mashed walnuts.

Here, the Nuruk can be cultivated by exponentially culturing a population of yeast, lactic acid bacteria, acetic acid bacteria, and Aspergillus bacteria in the yeast fermentation broth, and it is preferable that the yeast fermentation broth is mixed with fruit for more than 30 hours.

The yeast extract decomposes the sugar produced by mycelia into carbon dioxide and alcohol. The lactobacillus decomposes the sugar into lactic acid, and the yeast has a good environment for its activity. And acetic acid bacteria decompose alcohol into acetic acid to prevent the bread dough from being contaminated by germs.

The nuruk can be obtained by mixing yeast fermentation broth: wheat powder: water at a ratio of 1: 1: 3 and then fermenting at 23 to 28 ° C for 4 to 6 hours. 3, followed by fermentation at 23 to 28 ° C for 4 to 6 hours.

As shown in FIG. 2, the method for preparing the yeast fermentation broth comprises the steps of preparing yeast fermentation broth by blending curcumin, fruit, and yeast (S10), culturing the yeast in the yeast fermentation broth (S30) of making a fermented bread dough (S30) by using an agricultural product of Nuruk ruden, wheat powder, whey powder, fermented rice and red bean or mulberry leaf (S30) (S40) for 8 to 12 hours at a low temperature, adding ground beef and mashed walnuts to the kneaded low-temperature spontaneous combustion, and then baking for 15 to 25 minutes at a temperature of 230 to 250 DEG C .

As shown in FIG. 3, the step (S10) of making the yeast fermentation broth is a method of thoroughly washing the surface of the harvested fruit to remove harmful components such as pesticides and foreign matter, A step S11 of completely removing moisture from the surface of the washed fruit and finely cutting the fruit to a predetermined size so that the fruit can be easily removed by using a tool such as a blender, A step (S13) of moving the sliced fruit pieces to a fruit particle using a blender, a step (S14) of making 400 g of the fruit particles and 800 g of water to be evenly stirred to prepare a first mixture (S14) , Rice bran, and barley nougat are mixed with 400 g of water to prepare a second mixture (S15) in which the yeast is stirred to be uniformly mixed until water is wet The first mixture and the second mixture are heated using the layer-separation pot 10, and curcumin juice is placed in the outer pot 11 to heat the feces and move to a pot arranged inside by fumigation, and the intermediate pot 12 is heated 400 g of fruit particles and 800 g of water are heated to 22 to 25 DEG C and the inner pot (13) is heated to 28 to 30 DEG C by adding a second mixture of 200 g of yeast and 400 g of water (S16) And a step (S17) of fermenting the third mixture obtained by mixing the first mixture and the second mixture at 28 to 30 DEG C for 24 hours.

The step (S20) of producing the yeast rudeness is a step of making a yeast strain using wheat powder to cultivate the yeast in the yeast fermentation broth. The step (S20) comprises the following two steps.

That is, as shown in FIG. 4, the step (S20) of making the yeast rug is carried out by mixing yeast fermentation broth: wheat powder: water at a ratio of 1: 1: 3 and then fermenting at 23 to 28 ° C for 4 to 6 hours A step of making a yeast one-dimensional species (S21), a step of blending a yeast one-dimensional species: wheat powder: water at a ratio of 1: 1: 3 and then fermenting at 23 to 28 ° C for 4 to 6 hours to make a yeast two- (S21).

The yeast fermented bran according to the embodiment of the present invention has the following effects.

In other words, when you eat flour food, it is because of the protein component of gluten that is bigger in the stomach. When the gluten is naturally fermented at low temperature for a long time by the fermented milk yeast, it decomposes and it is easy to digest,

Beta Glucan, which is indispensable for establishing our body's immune system, is the most abundant in the yeast, and the yeast that sleeps in the yeast is woken through the fruits and when cultured for 30 hours, many billion natural yeasts multiply, The more the number of the Beta Guccane is increased to help strengthen the immune system.

Although the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the present invention is not limited thereto and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations are possible within the scope of the appended claims.

10: Three-pot cooking pot 11: The outer pot
12: Middle pot 13: Inner pot

Claims (3)

A third mixture of 400 g of fruit particles and 800 g of water and 200 g of wheat germ, mung bean curd, rice bran, and barley noughen and 200 g of water and 400 g of water were heated using a three-layered pot (10) 11), curcumin juice is heated to move to a pot arranged inside by fumigation, the first mixture is added to the intermediate pot (12), the mixture is heated to 22 to 25 캜, and the second mixture is added to the inner pot (13) The third mixture, which is heated to 30 DEG C and cooled and mixed with the first mixture and the second mixture, is mixed with the third mixture, and the yeast is fermented at 28 to 30 DEG C for 24 hours. In order to cultivate the yeast in the fermentation broth, The fermented bread dough is made by using the raw materials of the raw material, wheat powder, milk powder, red bean and red mulberry leaf, and spontaneously ignited at 25 to 35 ° C for 8 to 12 hours at a low temperature. The addition of a walnut, then yeast fermentation kkotppang which comprises baking for 15-25 minutes at a temperature 230-250 ℃. [3] The koji-fermented flour according to claim 1, wherein the koji is cultivated for 30 hours or more by mixing fruit with the koji fermentation broth. [2] The method according to claim 1,
Yeast fermentation broth: wheat flour mixed with water at a ratio of 1: 1: 3 and then fermented at 23 to 28 ° C for 4 to 6 hours 1-dimensional species: wheat powder: And fermenting at 28 DEG C for 4 to 6 hours.

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