KR20200099274A

KR20200099274A - Method for manufacturing and the dough with yeast dough bread manufacture flow

Info

Publication number: KR20200099274A
Application number: KR1020190017016A
Authority: KR
Inventors: 김창용
Original assignee: 김창용
Priority date: 2019-02-14
Filing date: 2019-02-14
Publication date: 2020-08-24
Also published as: KR102190045B1

Abstract

The present invention relates to a method for manufacturing dough with yeast and bread manufactured with the dough. According to the present invention, yeast powder and yeast water are used instead of yeast for bread fermentation. First, sponge dough resulting from mixing and fermentation of strong flour, whole wheat flour, orange juice, water, and yeast powder and sour dough resulting from mixing and fermentation of sour dough, strong flour, whole wheat, and water are used. Yeast dough using yeast as original dough is formed and kneaded by mixing the entire sponge dough with the sour dough, yeast water, hard-boiled glutinous rice, whole wheat, butter, and salt and leaving the mixture for a certain time.

Description

Method for manufacturing and the dough with yeast dough bread manufacture flow

본 발명은 누룩을 이용한 반죽 제조방법 및 그 반죽으로 제조된 빵류에 관한 것으로, 보다 구체적으로는 빵을 발효시키기 위해서 사용된 이스트 대신 누룩 분말과 누룩물을 이용한 것으로, 먼저 강력분, 통밀가루, 오렌지쥬스, 물, 누룩분말을 혼합하여 발효시킨 스폰지종 반죽과, 샤워종, 강력분, 통밀, 물을 혼합하여 발효시킨 샤워종 반죽을 이용하여,The present invention relates to a method for manufacturing a dough using yeast and to breads prepared from the dough, and more specifically, to use yeast powder and yeast water instead of yeast used to ferment bread, first, strong flour, whole wheat flour, orange juice Using the sponge type dough fermented by mixing water and koji powder, and the shower type dough fermented by mixing shower type, strong flour, whole wheat, and water,

본 반죽인 누룩을 이용한 누룩반죽은, 상기 스폰지종 반죽 전부에 상기 샤워종 반죽, 누룩물, 찹쌀고두밥, 통밀, 버터, 소금을 넣고, 혼합하여, 일정한 시간동안 정치 후에 성형되어지도록 반죽하는 것을 특징으로 하는 누룩을 이용한 반죽 제조방법 및 그 반죽으로 제조된 빵류에 관한 것이다.The yeast dough using yeast, which is the main dough, is characterized in that the shower type dough, yeast water, glutinous rice godubap, whole wheat, butter, and salt are added to all of the sponge type dough, mixed, and then kneaded to form after standing for a certain period of time. It relates to a method for manufacturing a dough using yeast, and breads made from the dough.

일반적으로 빵은 밀가루 등 필요한 재료를 혼합하여 반죽을 만들고, 상기 반죽을 효모로 발효시켜 굽기 과정으로, 빵의 품질은 풍미, 부피, 맛, 조직감 등에 의해 좌우되며 오븐에서 구운 후 시간이 지남에 따라 빵의 껍질과 내부에서 물리 화학적 변화 과정을 겪으면서 제품 고유의 풍미를 잃어버리는 관능적 변화와 함께 노화되어 상품적 가치를 잃게 된다.In general, bread is a process of baking by mixing necessary ingredients such as flour, fermenting the dough with yeast, and baking. The quality of bread is influenced by flavor, volume, taste, texture, etc. After baking in the oven, as time passes. As it undergoes physicochemical changes in the crust and inside of the bread, the product loses its product value due to aging along with the sensory change that loses its unique flavor.

따라서, 현대인의 식생활이 날로 서구화되어 가고 있는 현실을 반영할 때 제빵 제과 분야에서의 기능성 부분에 대한 연구 개발은 날로 중요도가 높아지고 있으며, 소비자의 건강빵 제품 개발에 대한 요구 또한 높아지고 있다.Therefore, when reflecting the reality that modern people's dietary life is becoming increasingly westernized, research and development for functional parts in the bakery and confectionery field is increasingly important, and consumers' demands for the development of healthy bread products are also increasing.

이러한 예로서, 효소(Chamberlain, N.,et al.(1981) J. Food Tech., 16, 127-152)를 이용한 방법, 단백질의 영양 강화를 위해 물고기의 농축 단백질과 라이신을 첨가한 반죽의 특성과 빵의 품질을 개선시키는 방법(Sidwell, V.D. and Hammerle, O.A. (1970) Cereal chem., 47, 739-745; Stillings, B.R., et al. (1971) Cereal chem., 48, 292-301)이 있으며, 공개특허 제2001-0099366호에 나타난 바와 같이 홍메주를 첨가하여 체내 콜레스테롤의 농도를 적절하게 합성저하 시켜 각종 성인병의 발병률을 떨어뜨리는 빵을 제조하기도 하였다.As an example of this, a method using enzymes (Chamberlain, N., et al. (1981) J. Food Tech., 16, 127-152), a dough containing concentrated protein of fish and lysine to enhance protein nutrition. Methods of improving properties and quality of bread (Sidwell, VD and Hammerle, OA (1970) Cereal chem., 47, 739-745; Stillings, BR, et al. (1971) Cereal chem., 48, 292-301) In addition, as shown in Korean Patent Application Publication No. 2001-0099366, red meju was added to appropriately lower the concentration of cholesterol in the body to produce bread that lowers the incidence of various adult diseases.

그러나 상기와 같은 종래의 반죽을 이용하여 제조된 빵의 경우에서, 반죽의 취급성이나 제품의 품질 저하를 방지 및 개선하기 위하여 염화암모니아, 탄산칼슘, 인산염 등 여러 화학물질을 혼합하여 만든 다양한 식품첨가물을 이용하기 때문에, 화학물질로 이루어진 식품첨가물은 국제적으로 설정된 사용기준 및 하루 섭취 허용량을 초과할 경우 그 안전성에 심각한 문제를 야기할 수 있다.However, in the case of bread manufactured using conventional dough as described above, various food additives made by mixing various chemical substances such as ammonia chloride, calcium carbonate, and phosphate in order to prevent and improve the handleability of the dough or deterioration of product quality. Because of the use of chemical substances, food additives made of chemical substances may cause serious problems in safety if they exceed internationally established standards for use and daily intake allowance.

또한, 기능성 빵을 제조하는 경우 기본적 성분인 이스트나 식품 첨가물인 이스트 후드를 사용하지 않고는 제조할 수 없으며, 시간이 경과함에 따라 이취가 생기게 된다. 그리고, 단맛을 내기 위하여 설탕을 사용하는데, 이 설탕은 당뇨병이나 고혈압 또는 비만인 사람에게는 해가 될 수 있는 문제점을 가지고 있다. In addition, in the case of manufacturing a functional bread, it cannot be manufactured without using yeast as a basic ingredient or yeast hood as a food additive, and an off-flavor arises over time. In addition, sugar is used to give a sweet taste, and this sugar has a problem that can be harmful to people with diabetes, high blood pressure, or obesity.

따라서, 본 발명은 상기와 같은 종래의 문제점을 해결하기 위한 것으로서, 본 발명의 목적은, 종래 빵의 반죽물을 발효시키기 위해 사용된 이스트 대신 누룩 분말과 누룩물을 이용하여 누룩에 대한 효과를 얻을 수 있게 함과 더불어 피부질환 등의 질병을 예방할 수 있을 뿐만 아니라, 반죽에 설탕을 전혀 사용하지 않아 당뇨병이나 고혈압 또는 비만을 예방할 수 있는 반죽을 구성함으로써, 반죽이 가진 고유한 단백한 맛의 누룩빵을 제공하고자 한 것으로,Accordingly, the present invention is to solve the conventional problems as described above, and an object of the present invention is to obtain an effect on yeast by using yeast powder and yeast water instead of yeast used to ferment the conventional bread dough. In addition to making it possible to prevent diseases such as skin diseases, it is possible to prevent diabetes, hypertension, or obesity by using no sugar in the dough, so the yeast bread with the unique protein taste of the dough Is intended to provide

이를 위해, 먼저 강력분, 통밀가루, 오렌지쥬스, 물, 누룩분말을 혼합하여 발효시킨 스폰지종 반죽을 만들어 준비하고,To do this, first, make a fermented sponge dough by mixing strong flour, whole wheat flour, orange juice, water, and koji powder.

또 샤워종, 강력분, 통밀, 물을 혼합하여 발효시킨 샤워종 반죽을 만들어 준비해 둔후,Also, make a fermented shower type batter by mixing shower type, strong flour, whole wheat, and water.

상기 스폰지종 반죽과 샤워종 반죽을 이용하여,Using the sponge type dough and shower type dough,

본 반죽인 누룩을 이용한 누룩반죽의 혼합물은, 상기 스폰지종 반죽 전부에 상기 샤워종 반죽, 누룩물, 찹쌀고두밥, 통밀, 버터, 소금을 넣고, 혼합하여, 일정한 시간동안 정치 후에 성형되어지도록 반죽하는 것을 특징으로 하는 누룩을 이용한 반죽 제조방법 및 그 반죽으로 제조된 빵류로, 본 발명자는 상기한 문제점을 해결할 수 있는 새로운 빵 제조방법을 제공하기 위한 것이다.In the mixture of yeast dough using yeast, which is the main dough, the shower type dough, yeast water, glutinous rice godubap, whole wheat, butter, and salt are added to all of the sponge type dough, mixed, and kneaded to form after standing for a certain period of time. A method for manufacturing a dough using yeast, characterized in that, and bread made from the dough, The present inventor is to provide a new bread manufacturing method capable of solving the above problems.

이상의 설명에서와 같이, 본 발명에 따른 누룩을 이용한 반죽으로 제조된 빵류는, As in the above description, the bread made from the dough using yeast according to the present invention,

빵을 발효시키기 위해서 사용된 효모로써 피부질환의 원인이 되고 있는 이스트나 여러 화학물질 대신 누룩발효액을 이용함으로써, 누룩에 대한 효과를 얻을 수 있게 함과 더불어 피부질환 등의 질병을 예방할 수 있을 뿐만 아니라, By using yeast fermentation liquid instead of yeast or other chemical substances that are the cause of skin diseases as yeast used to ferment bread, it is possible to obtain an effect on yeast and to prevent diseases such as skin diseases. ,

반죽에 설탕을 전혀 사용하지 않아 당뇨병이나 고혈압 또는 비만을 예방할 수 있는 반죽을 구성함으로써, 반죽이 가진 고유한 단백한 맛의 누룩빵을 제공 하는 효과를 가진다.By forming a dough that can prevent diabetes, hypertension, or obesity because no sugar is used in the dough, it has the effect of providing yeast bread with the unique protein taste of the dough.

도 1은 본 발명의 누룩을 이용한 반죽 제조방법의 흐름도
도 2는 본 발명의 누룩을 이용한 반죽에 사용된 샤워종 반죽의 제조흐름도1 is a flow chart of a dough manufacturing method using yeast of the present invention
Figure 2 is a flow chart of manufacturing the shower type dough used for the dough using the yeast of the present invention

본 발명의 실시예들은 여러가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상술하는 실시예들로 인해 한정되어지는 것으로 해석되어져서는 안된다. Embodiments of the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited by the embodiments described below.

본 발명은 누룩을 이용한 반죽 제조방법 및 그 반죽으로 제조된 빵류에 관한 것으로, 먼저 강력분, 통밀가루, 오렌지쥬스, 물, 누룩분말을 혼합하여 발효시킨 스폰지종 반죽(A)과, 샤워종(a), 강력분, 통밀, 물을 혼합하여 발효시킨 샤워종 반죽B)을 이용하여,The present invention relates to a dough manufacturing method using yeast and breads prepared from the dough First, the sponge type dough (A) fermented by mixing strong flour, whole wheat flour, orange juice, water, and koji powder, and shower type dough B) fermented by mixing the shower type (a), strong flour, whole wheat, and water. using,

본 반죽인 누룩을 이용한 누룩반죽(C)은, 상기 스폰지종 반죽(A) 전부에 상기 샤워종 반죽(B), 누룩물(b), 찹쌀고두밥, 통밀, 버터, 소금을 넣고, 혼합하여, 일정한 시간동안 정치 후에 성형되어지도록 반죽하는 것을 특징으로 하는 누룩을 이용한 반죽 제조방법 및 그 반죽으로 제조된 빵류에 관한 것으로, 이를 보다 구체적으로 설명하면 다음과 같다.In the yeast dough (C) using yeast, which is the main dough, the shower type dough (B), yeast water (b), glutinous rice godubap, whole wheat, butter, and salt are added to all of the sponge type dough (A) and mixed, It relates to a dough manufacturing method using yeast, characterized in that kneading so as to be molded after standing for a certain period of time, and breads made from the dough, which will be described in more detail as follows.

도 1은 본 발명의 누룩을 이용한 반죽 제조방법의 흐름도를 나타낸 것으로, 1 is a flow chart showing a dough manufacturing method using the yeast of the present invention,

본 발명인 누룩 반죽(C)을 하기 하루 전에,One day before the present inventor's yeast dough (C),

강력분 2 kg, 통밀가루 2 kg, 오렌지쥬스 1.4ℓ, 물 2ℓ, 누룩분말 100 g을 혼합하여 반죽하고, 24 ℃에서 하루 동안 발효시킨 스폰지종 반죽(A)을 준비하고,2 kg of strong flour, 2 kg of whole wheat flour, 1.4 liter of orange juice, 2 liter of water, and 100 g of koji powder were mixed and kneaded, and a sponge dough (A) fermented at 24° C. for one day was prepared,

샤워종(a) 1,150g, 통밀 125g, 강력분 375g, 물 650 ㎖를 혼합하여 실온에서 반죽한 샤워종 반죽(B)으로 준비하여,1,150 g of shower type (a), 125 g of whole wheat, 375 g of strong flour, and 650 ml of water were mixed and kneaded at room temperature to prepare a shower type dough (B),

본 누룩 반죽(C)시에는, 상기 스폰지종 반죽(A)과 샤워종 반죽(B)을 이용하여 반죽하는 것으로,In the case of this yeast dough (C), by kneading using the sponge type dough (A) and shower type dough (B),

상기 스폰지종 반죽(A) 전부와 상기 샤워종 반죽(B) 900 g에 누룩물(b) 2ℓ, 찹쌀고두밥 1,200 g, 통밀 4 kg, 버터 400 g, 소금 90 g을 혼합하여, 2ℓ of yeast (b), 1,200 g of glutinous rice godubap, 4 kg of whole wheat, 400 g of butter, and 90 g of salt were mixed with all of the sponge type dough (A) and 900 g of the shower type dough (B),

반죽 믹서기에 넣고 저속(130~150 rpm)에서 2분간 반죽하고, 다시 중속(150~200 rpm)에서 2분간 반죽하여, 40분간 정치시킨 후에 성형되어지도록 누룩 반죽(C)하는 것을 특징으로 하는 누룩을 이용한 반죽 제조방법에 관한 것이다.Put in a dough mixer, knead at low speed (130~150 rpm) for 2 minutes, knead again at medium speed (150~200 rpm) for 2 minutes, let stand for 40 minutes, and then knead the yeast (C) to be molded. It relates to a dough manufacturing method using.

도 2는 본 발명의 누룩을 이용한 반죽에 사용된 샤워종 반죽의 제조 흐름도에서와 같이,2 is as in a flow chart of manufacturing the shower type dough used for the dough using the yeast of the present invention,

상기 누룩을 이용한 반죽 제조방법에 사용된 샤워종(a)은, The shower bell (a) used in the dough manufacturing method using the yeast,

1) 1차 발효반죽 : 밀가루 100 g과 물 100 ㎖를 혼합하여 실온에서 하루 동안 1차 발효된 반죽을 1차 발효반죽(1)으로 하고,1) Primary fermented dough: 100 g of wheat flour and 100 ml of water are mixed, and the first fermented dough for one day at room temperature is used as the first fermented dough (1),

2) 2차 발효반죽 : 상기 1차 발효반죽 100 g에 100밀가루 100 g과 물 100 ㎖를 혼합하여 실온에서 하루 동안 발효된 반죽을 2차 발효반죽(2)으로 하고,2) Second fermented dough: 100 g of the first fermented dough was mixed with 100 g of 100 wheat flour and 100 mL of water, and the dough fermented for a day at room temperature was used as the second fermented dough (2),

3) 3차 발효반죽 : 상기 2차 발효반죽 100 g에 100밀가루 100 g과 물 100 ㎖를 혼합하여 실온에서 하루 동안 발효된 반죽을 3차 발효반죽(3)으로 하고,3) Third fermented dough: 100 g of the second fermented dough was mixed with 100 g of 100 wheat flour and 100 mL of water, and the dough fermented for one day at room temperature was used as the third fermented dough (3),

4) 4차 발효반죽 : 상기 3차 발효반죽 100 g에 밀가루 100 g과 물 100 ㎖를 혼합하여 실온에서 하루 동안 발효된 반죽을 4차 발효반죽(4)으로 하고,4) Fourth fermented dough: 100 g of the third fermented dough was mixed with 100 g of flour and 100 mL of water, and the dough fermented for one day at room temperature was used as the fourth fermented dough (4),

5) 5차 발효반죽 : 상기 4차 발효반죽 100 g에 100밀가루 100 g과 물 100 ㎖를 혼합하여 실온에서 하루 동안 발효된 반죽을 5차 발효반죽(5)으로 하고,5) 5th fermented dough: 100 g of the 4th fermented dough was mixed with 100 g of 100 wheat flour and 100 ml of water, and the dough fermented for one day at room temperature was used as the 5th fermented dough (5),

6) 6차 발효반죽 : 상기 5차 발효반죽 100 g에 100밀가루 100 g과 물 100 ㎖를 혼합하여 실온에서 하루 동안 발효된 반죽을 6차 발효반죽(6)으로 하여, 6) Sixth fermented dough: 100 g of the fifth fermented dough was mixed with 100 g of 100 wheat flour and 100 mL of water, and the dough fermented for one day at room temperature was used as the sixth fermented dough (6),

상기와 같이, 6일간 순차적으로 이루어진 반죽 즉, 상기 6차 발효반죽(6)된 것을 샤워종(a)으로 사용하였다.As described above, the dough made sequentially for 6 days, that is, the sixth fermented dough (6) was used as a shower bell (a).

또한, 상기 누룩을 이용한 반죽 제조방법에 사용된 누룩물(b)은, In addition, the yeast (b) used in the dough manufacturing method using the yeast,

누룩분말 200 g을 물 2ℓ와 혼합하고, 설탕 200 g과 쌀누룩 400 g을 첨가하여 30℃에서 5일간 발효시켜 혼합된 물을 만들어 누룩물(b)로 사용하였으며, 여기에 사용된 설탕은 누룩의 발효를 촉진시키기 위해 사용되어 졌다.200 g of koji powder was mixed with 2 liters of water, and 200 g of sugar and 400 g of rice koji were added and fermented for 5 days at 30℃ to make mixed water and used as koji water (b). It was used to promote fermentation.

상기 누룩을 이용한 누룩 반죽(C)의 조성물을 포함하는 것을 이용하여, 식빵, 모닝빵, 바게트빵 또는 햄버거번 등을 빵류를 제조하게 됨을 특징으로 누룩을 이용한 반죽으로 제조된 빵류를 제공하고자 하였다.By using the composition of the yeast dough (C) using the yeast, bread, morning bread, baguette bread, hamburger buns, etc. are prepared to produce breads.

Claims

One day before the yeast dough (C),
2 kg of strong flour, 2 kg of whole wheat flour, 1.4 liter of orange juice, 2 liter of water, and 100 g of koji powder were mixed and kneaded, and a sponge dough (A) fermented at 24° C. for one day was prepared,
1,150 g of shower type (a), 125 g of whole wheat, 375 g of strong flour, and 650 ml of water were mixed and kneaded at room temperature to prepare a shower type dough (B),
2ℓ of koji water (b), 1,200 g of glutinous rice godubap, 4 kg of whole wheat, 400 g of butter, and 90 g of salt were mixed with all of the sponge type dough (A) and 900 g of the shower type dough (B),
Put in a dough blender, knead at 130 to 150 rpm for 2 minutes, knead again at 150 to 200 rpm for 2 minutes, let stand for 40 minutes, and then knead the yeast to be molded (C).

The method of claim 1,
The shower bell (a) used in the dough manufacturing method using yeast is,
1) Mix 100 g of flour and 100 ml of water, and make the dough fermented for a day at room temperature as the first fermented dough (1),
2) 100 g of the first fermented dough was mixed with 100 g of 100 wheat flour and 100 mL of water, and the dough fermented for one day at room temperature was used as the second fermented dough (2),
3) 100 g of the second fermented dough was mixed with 100 g of 100 wheat flour and 100 mL of water, and the dough fermented for one day at room temperature was used as the third fermented dough (3),
4) 100 g of the third fermented dough was mixed with 100 g of flour and 100 ml of water, and the dough fermented for one day at room temperature was used as the fourth fermented dough (4),
5) 100 g of the fourth fermented dough was mixed with 100 g of 100 wheat flour and 100 ml of water, and the dough fermented for one day at room temperature was used as the fifth fermented dough (5),
6) 100 g of the 5th fermented dough was mixed with 100 g of 100 wheat flour and 100 ml of water, and the dough fermented for one day at room temperature was used as the 6th fermented dough (6),

As described above, a dough manufacturing method using yeast, characterized in that the dough made sequentially for 6 days, that is, the sixth fermented dough (6) is kneaded using a shower bell (a)

The method of claim 1,
The yeast (b) used in the dough manufacturing method using yeast,
200 g of koji powder is mixed with 2 ℓ of water, and 200 g of sugar and 400 g of rice koji are added to ferment at 30℃ for 5 days to make mixed water and kneaded by using koji water (b). How to make dough

Breads made of dough using yeast, characterized in that it comprises the composition of dough using yeast of claim 1

According to claim 4, Bread made from yeast dough, characterized in that the bread made from the dough using yeast is white bread, morning bread, baguette bread, or hamburger bun.