KR20200099931A - A method for manufacturing bread using a natural yeast sourdough starter and salt from rice yeast as a baking yeast and a bread manufactured by the same as - Google Patents

Abstract

The present invention relates to a method of preparing bread using a natural yeast sourdough starter and salt from rice yeast. The method comprises: a (dough) step of adding 70 g (38%) of flour, 8 g (5%) of salt from rice yeast, 46 g (25%) of water, 54 g (29%) of a natural yeast sourdough starter, and 7 g (3%) of olive oil and making one piece of dough with the mixture thereof, wherein rye, whole wheat flour, black rice powder, and strong rice flour may be added up to 50% of the flour according to a texture, and the dough may be colored with a small amount of natural pigments such as squid ink; a (kneaded dough) step of kneading the dough prepared in the dough making step until gluten is formed in the dough; a (first dough fermentation) step of firstly fermenting the dough prepared in the dough kneading step at 27-35 degrees Celsius for 3-4 hours, wherein in the fermentation step, the dough may be fermented at a low temperature of 2-7 degrees for 24-48 hours when the dough is kneaded for the next day; a (second dough fermentation) step of dividing and forming the first fermented dough prepared in the first fermentation step into usable pieces and secondarily fermenting the pieces at 27-35 degrees Celsius for 20-50 minutes; and a (plain bread or other bread preparation) step of baking the secondary fermented pieces of dough prepared in the second dough fermentation step at 170-240 degrees Celsius for 10-40 minutes. According to the present invention, the bread prepared thereby is digestible, thereby being beneficial to the health of consumers.

Description

Bread manufacturing method and manufactured bread using natural koji yeast species and koji salt {A METHOD FOR MANUFACTURING BREAD USING A NATURAL YEAST SOURDOUGH STARTER AND SALT FROM RICE YEAST AS A BAKING YEAST AND A BREAD MANUFACTURED BY THE SAME AS}

The present invention relates to a method for manufacturing bread using natural yeast species and yeast salt, and to a bread manufactured by the method.

An example of the prior art (patent registration number 10-1521231, registration date May 12, 2015) is a method of manufacturing a natural fermented bread, comprising the steps of: (a) producing yeast seeds, (b) chopped onions and miso paste. The step of preparing roasted onions and roasted soybean paste, (c) mixing the yeast seeds in step (a), roasted onions in step (b), and roasted soybean paste, and strong flour to prepare bread ( 1).

Another example of the prior art (patent registration number 10-1785543, registration date September 29, 2017) is a method of making bread using flaxseed sticky koji liquid, I) based on 100 parts by weight of strong flour, 8 to 15 parts by weight of flaxseed powder , 8 to 15 parts by weight of graft, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of sugar, 0.5 to 1 parts by weight of dry yeast, 2 to 5 parts by weight of butter, 0.5 to 1 parts by weight of malt, and 25 to 40 parts by weight of solution Main dough manufacturing step of mixing and kneading the part; II) After the completion of the main dough manufacturing step, 35 to 45 parts by weight of flaxseed sticky koji liquid species are mixed and spirally mixed at a low speed of 100 to 150 rpm for 2 to 5 minutes, based on 100 parts by weight of strong powder, and then 270 for 3 to 8 minutes. A mixing step of mixing at a high speed of 300 rpm; III) Finishing kneading step of mixing 8 to 15 parts by weight of walnuts based on 100 parts by weight of strong powder after the mixing step is completed and kneading to finish; IV) a first fermentation step of fermenting for 50 to 70 minutes at a temperature range of 25 to 30°C after the final kneading step is completed; V) a second fermentation step of fermenting for 15 to 25 minutes at a temperature range of 25 to 30 °C after punching after the first fermentation step is completed; VI) a bench time step having a bench time for 15 to 25 minutes after dividing by a desired amount after the second fermentation step is completed; VII) a third fermentation step of fermenting for 30 to 50 minutes at a temperature range of 30 to 40°C and a humidity range of 75 to 85% after molding into a desired shape after completion of the bench time step; VIII) After the tertiary fermentation step is finished, the first baking step is cooked and baked for 8 to 13 minutes at a temperature range of 200 to 250°C; And IX) a second baking step of baking for 10 to 20 minutes at a temperature range of 170 to 190°C after the first baking step is completed.

These conventional techniques generally have a problem in that they need to use special materials that are difficult to obtain, and that the manufacturing process is complicated.

The present invention was devised to solve the above-described problems of the prior art.

Accordingly, the present invention has been further improved so as to solve the above problems, and is to provide a method of manufacturing bread using natural yeast species and koji salt, and a bread manufactured by the above manufacturing method.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

One embodiment of the present invention is a method for producing bread using natural yeast seedlings and yeast salt , 70g (38%) of wheat flour, 8g (5%) of yeast salt, 46g (25%) of water, 54g (29) of natural yeast seedlings. %), olive oil 7g (3%) (Additional ingredients such as rye, whole wheat flour, black rice flour, and strong rice flour can be mixed up to 50% of the flour according to the texture, and can be colored with a small amount of natural pigments such as squid ink. In the step of kneading until a loaf is formed (dough), the step of kneading until the gluten produced in the step of kneading is formed (a step of kneading), and the step of kneading the dough made in the step of kneading is 27 degrees Celsius The step of first fermenting for 3-4 hours at ~35 degrees (first fermented dough)-The fermenting step is, when kneading for the next day, fermented for 24-48 hours in low temperature refrigeration (2-7 degrees). Can be -, the step of dividing and molding as much as to use the first fermented dough made in the first fermenting step, and then second fermenting for 20-50 minutes at 27 to 35 degrees Celsius (second fermented dough), the second It provides a bread manufacturing method comprising the step of baking the second fermented dough made in the fermenting step at 170-240 degrees Celsius for 10-40 minutes (preparing bread or other bread).

Another embodiment of the present invention is to provide bread manufactured by the bread manufacturing method.

The manufacturing method is also simpler than the prior art by using the material that is easy to obtain according to the present invention. Bread manufactured by the manufacturing method of the present invention has the following advantages compared to bread manufactured by the conventional method.

1) Due to the fermented sugar component of rice in rice koji salt, you can feel the sweet taste of bread without using sugar.

2) You can taste enough without using salt separately.

3) To the bread dough according to the prior art, yeast is added for fermentation and salt is added for taste.If salt and yeast are added together, the salt interferes with the fermentation of the bread dough, so that the yeast and salt do not come into contact with each other. There were many difficulties in the dough fermentation process because the dough had to be mixed, but there is no difficulty in the fermentation process of the bread dough because yeast salt is used in the present invention.

4) In the present invention, since yeast salt containing natural yeast species is used for bread dough, fermentation is well performed even in a wide range of temperatures.

5) Bread dough using natural yeast species of the prior art is sensitive to temperature, making it difficult to make bread in winter or summer, but in the present invention, it is very easy to make bread because yeast salt containing natural yeast species is used. The bread produced is tasty and digestible, so it is good for health.

6) It was difficult to make bread dough because the yeast species used in the prior art are raw yeast, but in the present invention, it is easy to make bread dough because yeast salt containing yeast natural yeast species is used. It can be shortened by more than 3 days. In addition, in the prior art, the range of temperature when fermenting yeast species is required to be at room temperature, that is, 25-35 degrees Celsius, so it is cumbersome to pay attention to the temperature especially when fermenting in winter, but the present invention is lower than that. Since fermentation is also possible in the province, the productivity is increased by fermenting fermented species more easily regardless of temperature.

7) In the process of making yeast species used in the prior art, since rice is used in the process called, since rice absorbs moisture, many materials were required to make liquid species sufficiently, but in the present invention, rice malt is used instead of rice. In the process, there is no water loss, so it is possible to produce sufficient liquid species with less ingredients, and this liquid type made of rice koji with many yeast bacteria that has already been fermented is mixed much better than the prior art even at the stage of mixing with flour, and the fermentation power is more than the prior art. Because there are many, the fermentation power is improved, which shortens the fermentation time when making yeast species.

8) While the conventional bread using cold flour has a problem that is difficult to digest, the bread of the present invention is fermented with yeast containing various microorganisms and yeast by using rice koji salt. It promotes fermentation of bread dough and aids digestion due to the property of decomposing carbohydrates, which is the main component of flour, to ease the inside and help health (by the manufacturing method of an embodiment of the present invention in FIG. If you look at the cross-sectional view of the manufactured bread, you can see that it has many pores and is very soft).

It will be fully understood that the embodiments of the present invention can provide various effects not specifically mentioned.

1 shows an example of the prior art.
FIG. 2A is a photograph showing a step in the process of manufacturing koji salt by mixing completed rice koji with salt and water to illustrate the process of manufacturing koji salt used in an embodiment of the present invention.
2B is a view of rice grains of godubap when Baekguk-gyun or Hwang-guk-gyun is mixed and kept at a predetermined temperature in the process of manufacturing the koji natural yeast species and koji used in the production of koji salt used in an embodiment of the present invention. This is a picture showing the stages of the formation of yeast.
FIG. 3 is a photograph showing a step of mixing yeast, rice, and water to prepare a natural yeast yeast liquid type used in the manufacture of koji salt used in an embodiment of the present invention.
4A, 4B, and 4C are photographs showing each step in which the natural yeast seedlings are fermented after the step of mixing the yeast and water to produce the natural yeast seedlings of FIG. 3.
5A, 5B, and 5C are photographs showing an embodiment of a natural koji yeast species fermenting using the natural koji yeast species of FIG. 4.
6A shows a method for manufacturing bread according to an embodiment of the present invention using natural yeast seedlings and yeast salt.
6B is a photograph showing a bread manufactured by a bread manufacturing method according to an embodiment of the present invention using natural yeast seedlings and yeast salt.
6C and 6D are photographs showing a cross section of a bread manufactured by a method for manufacturing a bread according to an embodiment of the present invention using natural yeast seedlings and yeast salt.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are used only to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless otherwise defined, all terms including technical or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

Hereinafter, a preferred embodiment of a method for producing rice malt used in the production of natural koji yeast species and koji salt used in the embodiments of the present invention, and a preferred implementation of a method for producing bread using the natural koji yeast species and koji salt Explain an example.

1. An example of a method for manufacturing rice malt

In an embodiment of the present invention, an example of a method for manufacturing a natural koji yeast species and a method for producing rice koji used in the manufacture of koji salt will be described in detail as follows.

Ingredients: Rice, Baek Guk bacterium or Red Guk bacterium containing various grains such as barley, black rice, beans and brown rice

One) Wash rice containing grains such as barley, black rice, beans, and brown rice and soak in water for 2-5 hours or more.

2) Water is removed from the immersed rice over 30-60 minutes.

3) Godubap is cooked with immersed rice from which the moisture has been removed.

4) After sufficiently cooling the godubap, 1% by weight of the baekguk-gyun or hong-guk-gyun is added, mixed well, and fermented for 36-60 hours at a temperature between 27-40 degrees Celsius.

When the godubap is covered with white or grayish-brown fluffy spores, the rice malt is completed.

In the method for producing rice malt, if it is prepared by the above method, including songhwa, rice, and mung bean instead of rice (including mixed grains), it becomes songhwa malt, flea malt, and mung bean malt.

2. An example of a method for manufacturing natural yeast

Hereinafter, a preferred embodiment of a method for producing a natural yeast seedling used in an embodiment of the present invention will be described.

Ingredients: Rice koji 30g±9 (15% by weight), water 180g±54 (85% by weight), flour (prepared in the same amount as the liquid type)

One) Rice koji (Songhwa koji, rice koji, mung bean koji) 30g±9 (15% by weight) of water 180g±54 (85% by weight) is put and soaked at room temperature for a day.

2) Fermentation liquid (liquid species) is made by fermenting the rice malt (Songhwa malt, rice malt, mung bean malt) soaked in water at room temperature for 6-12 hours.

3) The liquid is again mixed with flour at a ratio of 1:1 and fermented for 1-3 hours at 15-35 degrees Celsius (primary fermentation yeast species).

4) The first fermented yeast species are mixed with water and flour at a ratio of 1:1:1 and fermented for 1-3 hours at 15-35 degrees Celsius (second fermented yeast species).

5) The secondary fermentation yeast species are again mixed with water and flour at a ratio of 1:1:0.8 and fermented for 1-3 hours at 15-35 degrees Celsius (third fermentation yeast species).

6) The tertiary fermentation yeast species are again mixed with water and flour at a ratio of 1:1:0.8 and fermented at 15-35 degrees Celsius for 1-3 hours (four fermented yeast species).

7) And it is possible to use the yeast species by continuously repeating the previous steps as many times as necessary.

3. An example of a method for manufacturing natural koji salt

A method of preparing natural koji salt used in an embodiment of the present invention is as follows.

Ingredients: Rice koji 100g±20(42%±2), water 100g±20(42%±2), salt 40g±20(16%±4)

One. Add rice koji 100g±20(42%±2), water 100g±20(42%±2), salt 40g±20(16%±4) and mix evenly.

2. After fermentation at room temperature for 5-10 days, finely crush.

3. An embodiment of the method for manufacturing bread of the present invention

An embodiment of the bread manufacturing method of the present invention is as follows. In this embodiment, the bread dough containing yeast natural yeast species and yeast salt is based on 100 g.

Ingredients: Flour 70g (38%), koji salt 8g (5%), water 46g (25%), natural koji yeast 54g (29%), olive oil 7g (3%) (additional ingredients include rye, whole wheat flour, Black rice powder, strong rice powder, etc. can be mixed up to 50% of the flour according to the texture, color can be colored with a small amount of natural pigments such as squid ink)

One. Flour 70g (38%), koji salt 8g (5%), water 46g (25%), natural koji yeast 54g (29%), olive oil 7g (3%) (rye, whole wheat flour, black rice flour as additional ingredients , Strong rice flour, etc. can be mixed up to 50% of the flour, depending on the texture, can be colored with a small amount of natural pigments such as squid ink) and knead until it becomes a lump (dough).

2. Knead the dough until gluten is formed (stripped dough).

3. Ferment the chin dough for 3-4 hours at 27-35 degrees Celsius (first fermented dough). (It takes about 24-48 hours to ferment in low temperature refrigeration (2~7 degrees) for the first fermentation-when kneading for the next day)

4. After dividing and shaping as much as to use the first fermented dough, fermented again at 27-35 degrees Celsius for 20-50 minutes (second fermented dough).

5. The second fermented dough is molded as needed and baked at 170-240 degrees Celsius for 10-40 minutes (to prepare bread or other bread).

Bread manufactured by the manufacturing method of the present invention has the following advantages compared to bread manufactured by the conventional method.

Bread manufactured by the manufacturing method of the present invention has the following advantages compared to bread manufactured by the conventional method.

1) Due to the fermented sugar component of rice in rice koji salt, you can feel the sweet taste of bread without using sugar.

2) You can taste enough without using salt separately.

3) To the bread dough according to the prior art, yeast is added for fermentation and salt is added for taste.If salt and yeast are added together, the salt interferes with the fermentation of the bread dough, so that the yeast and salt do not come into contact with each other. There were many difficulties in the dough fermentation process because the dough had to be mixed, but there is no difficulty in the fermentation process of the bread dough because yeast salt is used in the present invention.

4) In the present invention, since yeast salt containing natural yeast species is used for bread dough, fermentation is well performed even in a wide range of temperatures.

5) Bread dough using natural yeast species of the prior art is sensitive to temperature, making it difficult to make bread in winter or summer, but in the present invention, it is very easy to make bread because yeast salt containing natural yeast species is used. The bread produced is tasty and digestible, so it is good for health.

6) It was difficult to make bread dough because the yeast species used in the prior art are raw yeast, but in the present invention, it is easy to make bread dough because yeast salt containing yeast natural yeast species is used. It can be shortened by more than 3 days. In addition, in the prior art, the range of temperature when fermenting yeast species is required to be at room temperature, that is, 25-35 degrees Celsius, so it is cumbersome to pay attention to the temperature especially when fermenting in winter, but the present invention is lower than that. Since fermentation is possible at 15 degrees Celsius, productivity is increased by fermenting fermented species more easily regardless of temperature.

7) In the process of making yeast species used in the prior art, since rice is used in the process called, since rice absorbs moisture, many materials were required to make liquid species sufficiently, but in the present invention, rice malt is used instead of rice. In the process, there is no water loss, so it is possible to produce sufficient liquid species with less ingredients, and this liquid type made of rice koji with many yeast bacteria that has already been fermented is mixed much better than the prior art even at the stage of mixing with flour, and the fermentation power is more than the prior art. Because there are many, the fermentation power is improved, which shortens the fermentation time when making yeast species.

8) While the conventional bread using cold flour has a problem that is difficult to digest, the bread of the present invention is fermented with yeast containing various microorganisms and yeast by using rice koji salt. It promotes fermentation of bread dough and aids digestion due to the property of decomposing carbohydrates, which is the main component of flour, to ease the inside and help health (by the manufacturing method of an embodiment of the present invention in FIG. If you look at the cross-sectional view of the manufactured bread, you can see that it has many pores and is very soft).

Within the scope of the basic technical idea of the present invention, many other modifications may be made to those of ordinary skill in the art.

Therefore, it should be understood that the exemplary embodiment described above is exemplary in all respects and is not limiting.

Claims (2)

In the method for producing bread using natural yeast species and yeast salt, the method comprises :
1.70g (38%) wheat flour, 8g (5%) koji salt, 46g (25%) water, 54g (29%) natural koji yeast, 7g (3%) olive oil (rye, whole wheat flour, Black rice flour, strong rice flour, etc. can be mixed up to 50% of the flour, depending on the texture, can be colored with a small amount of natural pigments such as squid ink), and kneading until it becomes a lump (dough) -the koji For salt , washing rice containing grains such as barley, black rice, beans, and brown rice and immersing it in water for 2-5 hours or more, removing water from the immersed rice for 30-60 minutes, removing the moisture Preparation comprising the step of preparing godubap with immersed rice, cooling the godubap sufficiently, then adding 1% by weight of the godubap or honggukgyun, mixing well, and fermenting for 36-60 hours at a temperature between 27-40 degrees Celsius Add rice malt 100g±20 (42%±2), water 100g±20 (42%±2), salt 40g±20 (16%±4), and mix evenly, and ferment at room temperature for 5-10 days. After pulverizing and finely prepared, the natural koji yeast species is rice koji (Songhwa koji, rice koji, mung bean koji) 30g +/- 9 (15% by weight) water 180g +/- 54 (85% by weight) for a day at room temperature. The step of fermenting, filtering the above step fermented at room temperature for 6-12 hours to make a fermentation liquid (liquid), mixing the liquid with flour 1:1 and fermenting for 1-3 hours at 15-35 degrees Celsius. Step (primary fermentation yeast species), mixing the first fermented yeast species with water and flour at a ratio of 1:1:1, and fermenting them for 1-3 hours at 15-35 degrees Celsius (second fermentation yeast species), Mixing water and wheat flour at a ratio of 1:1:0.8 to the secondary fermented yeast species and fermenting them for 1-3 hours at 15-35 degrees Celsius (third fermentation yeast species), and water again in the tertiary fermentation yeast species Prepared by a manufacturing method including the step of fermenting for 1-3 hours at 15-35 degrees Celsius by mixing and flour at 1:1:0.8 (quaternary fermentation yeast species) -;
2. Kneading the dough until gluten is formed in the dough made in the kneading step (squeezed dough);
3. The step of first fermenting the chin dough made in the step of kneading the dough for 3-4 hours at 27 to 35 degrees Celsius (first fermented dough) -The fermenting step is, when kneading for the next day, at low temperature. Can ferment for 24-48 hours in refrigeration (2-7 degrees Celsius)-;
4. After dividing and molding the first fermented dough prepared in the first fermentation step to be used, second fermenting again at 27 to 35 degrees Celsius for 20-50 minutes (second fermented dough) ;
5 including the secondary baking for 10-40 minutes and the second fermentation step of fermenting the dough made at 170-240 ° C, step (manufacture of bread or other bread)
How to make bread.
Bread manufactured by the manufacturing method of claim 1.

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