KR20200114626A - Manufacture method for a sourdough starter using citron - Google Patents

Abstract

The present invention relates to a method for manufacturing sourdough starter using citron comprising: a first step of filling a mold in which a hemp fabric is laid with dough made by kneading whole wheat flour and water; a second step of compressing and molding the dough in the state that the ends of the hemp fabric are placed in the upper center of the dough; a third step of removing the hemp fabric from the dough and fermenting the dough at 26°C for 8 days; a fourth step of first drying the fermented dough for 8 days at 17°C and second drying the dough at 26°C to obtain yeast; a fifth step of fermenting a mixture of the yeast, citron skins, and water; a sixth step of filtering the fermented mixture to obtain a liquid starter; a seventh step of fermenting a sourdough starter obtained by mixing the liquid starter, rye, strong flour, and water; and an eighth step of aging the fermented sourdough starter. Accordingly, the present invention has the effect of improving the functionality and nutritional value of sourdough starter.

Description

Manufacturing method for fermented seeds using citron {Manufacture method for a sourdough starter using citron}

The present invention relates to a method for producing fermented seeds using citron, and more particularly, to a method for producing fermented seeds having improved flavor and excellent expansion power.

Fermented species are symbiotic cultures of yeast and lactic acid bacteria used to inflate bread. Bread made from fermented species has a unique flavor, and the lactic acid produced by lactic acid bacteria is the main reason. In particular, fermented species are often used when making rye bread.

Bread made from fermented seeds is made with a small amount (20-25%) of "starter" dough. Starter dough is made by mixing cultured yeast with fresh flour and water. A portion of the dough thus made is set aside for later use as a starter. As long as the starter dough is supplied with fresh flour and water daily, the sour mixture can remain intact and usable at room temperature forever.

And citron is the fruit of the citron tree belonging to the Unhyang family. Citron is rich in various vitamins and calcium components, and these ingredients are excellent in anti-inflammatory and analgesic properties. In addition, it is mainly used as a tea because of its high content of vitamin C, which is good for colds.

However, the prior art has the following problems.

Conventionally, fermented species are cumbersome because they need to supply flour and water at regular time intervals, and mold or fermented species are denatured depending on the amount of flour and water.

Registered Patent No. 10-1928552

The above-described problem is to be solved, and an object of the present invention is to provide a method for producing fermented seeds using citron which can improve flavor by citron and shorten the manufacturing period.

In order to achieve the above object, a first step of filling a dough made of whole wheat flour and water into a molded molding mold, and compressing and molding the end of the linen in a state gathered in the upper center of the dough. The second step, the third step of removing the weeping from the dough and fermenting it at 26°C for 8 days, and drying the fermented dough first at 17°C for 8 days, followed by secondary drying at 26°C. A fourth step of obtaining koji, a fifth step of fermenting a mixture of the koji, yuzu peel, and water, a sixth step of filtering the fermented mixture to obtain a liquid species, the liquid species, rye, strong flour, It characterized in that it consists of a seventh step of fermenting the fermented species mixed with water and an eighth step of aging the fermented fermented species.

In the first step, the dough is prepared by mixing 77 parts by weight of the whole wheat flour and 23 parts by weight of water.

In the fifth step, the mixture is prepared by mixing 23 parts by weight of the yeast, 2 parts by weight of the yuzu peel, and 75 parts by weight of the water, and fermenting the mixture at 17 to 25°C and a humidity of 80 to 85% for 72 hours Characterized in that.

In the seventh step, the fermentation species is prepared by mixing 19 parts by weight of the liquid species, 3 parts by weight of the rye, 38 parts by weight of the strong flour, and 41 parts by weight of the water, and the fermentation species is 17 to 25°C, 80 to 85% It is characterized by fermentation for 10 to 12 hours at the humidity of.

The fermented seeds fermented in the eighth step are aged at a low temperature for 10 to 12 hours in a refrigerator at 5 to 7°C.

The method for producing fermented seeds using citron according to the present invention has the following effects.

It has the effect of improving the functionality and nutritional value of the fermented species because the functionality is combined with the citron.

Since the fermented species are excellent in the expansion power, when the bread is manufactured, the structure of the bread is good and there is an effect of providing a soft texture.

1 is a view showing the sequence of a fermented seed production method using yuzu according to the present invention.

Hereinafter, a preferred embodiment of a method for producing fermented seeds using citron according to the present invention will be described in detail with reference to the accompanying drawings.

In the fermented seed using citron according to the present invention, as shown in FIG. 1, a first step (S1) of filling a dough made of whole wheat flour and water into a molded mold, and the end of the linen are kneaded. A second step (S2) of compressing and molding in a state collected in the upper center of water, a third step (S3) of removing the bee from the dough and fermenting it at 26°C for 8 days, and the fermented dough A fourth step (S4) of first drying at 17°C for 8 days and second drying at 26°C to obtain yeast, and a fifth step (S5) of fermenting a mixture of the yeast, yuzu skin, and water. , A sixth step (S6) of obtaining a liquid species by filtering the fermented mixture, a seventh step (S7) of fermenting a fermented seed obtained by mixing the liquid species, rye, strong flour, and water, and the fermented fermented species are aged It characterized in that it consists of an eighth step (S8).

First, in the first step (S1), a dough obtained by kneading whole wheat flour and water is filled into a molded mold. Specifically, the dough is prepared by mixing 77 parts by weight of the whole wheat flour and 23 parts by weight of the water. Here, when preparing the dough, it is preferable not to pour the water all at once, but to divide the water into a certain amount and pour it evenly.

Then, the dough is separated into a certain size and densely filled in the molded mold. This is to make it easier to compress the dough in the next step of compressing and molding. In addition, in the fermentation process, which is the next step, the dough is swelled up to create a space inside, and harmful bacteria are propagated to prevent the dough from deteriorating.

The whole wheat flour is all the flour of the whole grain that is not separated from the bran and the embryo after pulverizing the wheat particles, and has a lot of ash, has a bad color, and has poor baking properties. However, it contains a lot of fiber, vitamins, minerals, and enzymes and is excellent nutritionally. Here, when the whole wheat flour is mixed in less than 77 parts by weight, the dough becomes tough and difficult to compress, and when the whole wheat flour is mixed in more than 77 parts by weight, the water is insufficient and it is difficult to sufficiently ferment.

Next, in the second step (S2), the end of the weave is compressed and molded in a state that is collected in the upper center of the dough. Specifically, the dough is compressed to form a square or circular shape. Here, when the dough is compressed and molded, it is repeatedly stepped on with a foot or repeatedly pressed with a separate weight so that the dough can be tightly bonded. If the dough is not compressed, the dough may swell up in the fermentation process, which is the next step, to create a space inside, and harmful bacteria may propagate, thereby deteriorating the dough.

Next, in the third step (S3), the beet is removed from the dough and fermented. Specifically, it is fermented for 8 days at 26°C with rice straw or pine cones. Here, when the dough is fermented at less than 26° C., fermentation does not proceed smoothly, and when the dough is fermented at more than 26° C., the dough may deteriorate.

If the dough is fermented for less than 8 days, the fermentation is not completed and the effect of fermentation may not be sufficiently expressed. If the dough is fermented for more than 8 days, the fermentation has already been completed and the efficiency of work may be impaired. .

Next, in the fourth step (S4), the fermented dough is dried to obtain yeast. Specifically, the dough may be dried for 16 days and first dried at 17° C. for 8 days to condense the dough. And the second drying at 26 ℃ for 8 days to completely remove the moisture from the dough, the yeast can be obtained.

Here, when the dough is first dried at less than 17°C, condensation does not proceed smoothly, and when the dough is first dried at more than 17°C, the dough is not condensed and immediately dried, resulting in the effect of condensation. There is a problem that is not sufficiently expressed.

If the dough is first dried for less than 8 days, the effect of condensation may not be sufficiently expressed, and if the dough is first dried for more than 8 days, condensation has already been completed and the efficiency of work may be impaired. .

In addition, when the dough is secondarily dried at less than 26°C, it takes an excessive amount of time to dry, and if the dough is secondarily dried at more than 26°C, the dough may be deteriorated.

Here, if the dough is secondary dried for less than 8 days, if the dough is not completely dried and stored, there is a possibility of spoilage, and if the dough is secondary dried for more than 8 days, the dough is completely In a dry state, unnecessary working time reduces efficiency.

Next, in the fifth step (S5), a mixture of the koji, yuzu peel, and water is fermented. Specifically, 23 parts by weight of the yeast, 2 parts by weight of the yuzu peel, and 75 parts by weight of the water are mixed to prepare the mixture, and the mixture is fermented at 17 to 25°C and a humidity of 80 to 85% for 72 hours.

If the koji is mixed in less than 23 parts by weight, fermentation is difficult to proceed smoothly, and when the koji is mixed in more than 23 parts by weight, fermentation may proceed beyond normal fermentation.

The citron bark can be obtained by removing the bark of citron, and is a fruit of a citron tree, and the bark is uneven in a yellow ball shape. The scent is good and the skin is soft, but the sour taste is strong. The main ingredient contains three times more vitamin C than lemon, so it is good for cold and skin care, and contains a lot of organic acids that prevent aging and fatigue. In addition, it contains more vitamin B, sugar, and protein than other citrus fruits and contains hesperidin, which protects capillaries, preventing cerebrovascular disorders and wind. In addition, by draining and excreting, the waste accumulated in the body is sent out. Here, when the citron peel is mixed in less than 2 parts by weight, fermentation through the citron peel is difficult to proceed smoothly, and when the citron peel is mixed in excess of 2 parts by weight, abnormal fermentation may proceed other than normal fermentation.

When the water is mixed in less than 75 parts by weight, fermentation is difficult to proceed smoothly, and when the water is mixed in more than 75 parts by weight, fermentation may proceed beyond normal fermentation.

When the mixture is fermented at less than 17° C., fermentation does not proceed smoothly, and when the mixture is fermented at more than 25° C., the mixture may deteriorate.

When the mixture is fermented at a humidity of less than 80%, fermentation may not proceed smoothly, and when the mixture is fermented at a humidity exceeding 85%, the mixture may be deteriorated.

If the mixture is fermented for less than 72 hours, the fermentation is not completed and the effect of fermentation may not be sufficiently expressed. If the mixture is fermented for more than 72 hours, the fermentation is already completed and the efficiency of work may be impaired.

Next, in the sixth step (S6), the fermented mixture is filtered to obtain a liquid species. Specifically, only a liquid can be obtained by removing impurities such as citron peel from the fermented mixture.

Next, in the seventh step (S7), fermented seeds obtained by mixing the liquid species, rye, strong flour, and water are fermented. Specifically, 19 parts by weight of the liquid species, 3 parts by weight of the rye, 38 parts by weight of the strong flour, and 41 parts by weight of the water are mixed to prepare the fermented seeds, and the fermented seeds are 17 to 25°C and a humidity of 80 to 85% Ferment in 10 to 12 hours.

When the liquid type is mixed in less than 19 parts by weight, fermentation is difficult to proceed smoothly, and when the liquid type is mixed in more than 19 parts by weight, abnormal fermentation may proceed other than normal fermentation.

When the rye is mixed in less than 3 parts by weight, fermentation may proceed beyond normal fermentation, and when the rye is mixed in excess of 3 parts by weight, fermentation is difficult to proceed smoothly.

When the strong powder is mixed in less than 38 parts by weight, fermentation may proceed beyond normal fermentation, and when the strong powder is mixed in excess of 38 parts by weight, fermentation is difficult to proceed smoothly.

When the water is mixed in less than 41 parts by weight, fermentation is difficult to proceed smoothly, and when the water is mixed in more than 41 parts by weight, fermentation may proceed beyond normal fermentation.

Fermentation does not proceed smoothly when the fermented seeds are fermented at less than 17° C., and fermentation of the fermented seeds exceeding 25° C. may deteriorate the fermented species.

When the fermented species is fermented at a humidity of less than 80%, fermentation does not proceed smoothly, and when the fermented species is fermented at a humidity exceeding 85%, the fermented species may deteriorate.

If the fermented species are fermented for less than 10 hours, the fermentation is not completed and the effect of fermentation may not be sufficiently expressed, and if the fermented species is fermented for more than 12 hours, fermentation has already been completed and the efficiency of work may be impaired. .

Next, in the eighth step (S8), the fermented seeds are aged. Specifically, the fermented seeds are aged at a low temperature for 10 to 12 hours in a refrigerator at 5 to 7°C.

If the fermented seeds are fermented at less than 5°C, aging may not be completed and the effect of ripening may not be sufficiently expressed. If the fermented seeds are fermented at more than 7°C, the fermentation is already completed, which may impair work efficiency. .

If the fermented seeds are aged for less than 10 hours, the aging effect may not be sufficiently expressed because the fermentation is not completed, and if the fermented seeds are aged for more than 12 hours, the aging is already completed and the efficiency of work may be impaired. .

Hereinafter, the contents of the experiment for the method for producing fermented seeds using citron according to the present invention will be described in detail.

1. Measurement of the expansion force of fermented species 1

In order to compare the quality characteristics of fermented species, the expansion force was measured, and the method of He E and Hoseney RC was modified and used. 25 g of fermented seeds were placed in a 250 mL measuring cylinder, the upper surface was flattened, and measured for 90 minutes at 15 minute intervals under conditions of 21°C and 83% humidity, and calculated by the following equation.

Fermentation power of dough expansion(%) = (volume after fermentation-volume before fermentation) / volume before fermentation × 100

[Comparative Example 1]

In Comparative Example 1, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. The mixture of 23 parts by weight of yeast and 75 parts by weight of water is fermented for 72 hours at 21° C. and 83% humidity, and then filtered to obtain liquid species.

Fermented seeds were prepared by mixing 19 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water.

[Comparative Example 2]

In Comparative Example 2, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. A mixture of 23 parts by weight of yeast, 2 parts by weight of raisins, and 75 parts by weight of water is fermented at 21° C. and 83% humidity for 72 hours, and then filtered to obtain a liquid species.

Fermented seeds were prepared by mixing 19 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water.

[Example 1]

In Example 1, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. A mixture of 23 parts by weight of yeast, 3 parts by weight of yuzu peel, and 75 parts by weight of water is fermented at 21° C. and 83% humidity for 72 hours, and then filtered to obtain a liquid species.

Fermented seeds were prepared by mixing 19 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water.

[Example 2]

In Example 2, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. A mixture of 23 parts by weight of yeast, 2 parts by weight of yuzu peel, and 75 parts by weight of water is fermented at 21° C. and 83% humidity for 72 hours, and then filtered to obtain a liquid species.

Fermented seeds were prepared by mixing 19 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water.

[Example 3]

In Example 3, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. A mixture of 23 parts by weight of koji, 1 part by weight of yuzu skin, and 75 parts by weight of water is fermented at 21° C. and 83% humidity for 72 hours, and then filtered to obtain a liquid species.

Fermented seeds were prepared by mixing 19 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water.

division 15 minutes 30 minutes 45 minutes 60 minutes 75 minutes 90 minutes Comparative Example 1 (%) 0.00 18.28 55.54 98.59 123.27 148.59 Comparative Example 2 (%) 0.00 19.02 58.12 98.64 121.36 147.84 Example 1 (%) 0.00 24.53 67.27 103.27 128.73 152.14 Example 2 (%) 0.00 23.15 65.35 105.21 131.85 160.28 Example 3 (%) 0.00 21.98 60.58 100.41 125.87 150.61

As shown in Table 1 above, it can be seen that the expansion force of Comparative Example 1 and Comparative Example 2 is lower than that of Examples 1 to 3, and in the case of Example 1, the expansion force is high at the beginning, but the expansion force increases as time passes. Lowers.

In the case of Example 2, it is most suitable because it has excellent expansion power and can have a soft texture.

2. Measurement of the expansion force of fermented species 2

In order to compare the quality characteristics of fermented species, the expansion force was measured, and the method of He E and Hoseney RC was modified and used. 25 g of fermented seeds were placed in a 250 mL measuring cylinder, the upper surface was flattened, and measured for 90 minutes at 15 minute intervals under conditions of 21°C and 83% humidity, and calculated by the following equation.

Fermentation power of dough expansion(%) = (volume after fermentation-volume before fermentation) / volume before fermentation × 100

[Example 5]

In Example 5, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. Then, 23 parts by weight of the koji, 2 parts by weight of the yuzu peel, and 75 parts by weight of the water were mixed, fermented at 21° C. and 83% humidity for 72 hours, and filtered to prepare a liquid species. Fermented seeds were prepared by mixing 23 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water.

[Example 6]

In Example 6, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. Then, 23 parts by weight of the koji, 2 parts by weight of the yuzu peel, and 75 parts by weight of the water were mixed, fermented at 21° C. and 83% humidity for 72 hours, and filtered to prepare a liquid species. Fermented seeds were prepared by mixing 21 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water.

[Example 7]

In Example 7, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. Then, 23 parts by weight of the koji, 2 parts by weight of the yuzu peel, and 75 parts by weight of the water were mixed, fermented at 21° C. and 83% humidity for 72 hours, and filtered to prepare a liquid species. Fermented seeds were prepared by mixing 19 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water.

[Example 8]

In Example 8, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. Then, 23 parts by weight of the koji, 2 parts by weight of the yuzu peel, and 75 parts by weight of the water were mixed, fermented at 21° C. and 83% humidity for 72 hours, and filtered to prepare a liquid species. Fermented seeds were prepared by mixing 17 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water.

[Example 9]

In Example 9, 77 parts by weight of whole wheat flour and 23 parts by weight of water were mixed, fermented for 8 days, and dried for 16 days to prepare yeast. Then, 23 parts by weight of the koji, 2 parts by weight of the yuzu peel, and 75 parts by weight of the water were mixed, fermented at 21° C. and 83% humidity for 72 hours, and filtered to prepare a liquid species. 15 parts by weight of the liquid species, 3 parts by weight of rye, 38 parts by weight of strong flour, and 41 parts by weight of water were mixed to prepare fermented seeds.

division 15 minutes 30 minutes 45 minutes 60 minutes 75 minutes 90 minutes Example 5 (%) 0.00 26.38 67.98 104.28 128.66 155.11 Example 6 (%) 0.00 24.77 67.02 103.06 127.33 153.09 Example 7 (%) 0.00 23.15 65.35 105.21 131.85 160.28 Example 8 (%) 0.00 20.37 63.28 102.28 125.13 152.41 Example 9 (%) 0.00 21.63 60.94 102.08 124.58 150.22

As shown in Table 3 above, the expansion force of Examples 5 and 6 was large at the beginning, but the expansion force was low as time passed, and the expansion force of Examples 8 and 9 was generally low. It can be seen that Example 7 is most suitable because it has excellent expansion power.

As described above, it will be understood that the above-described technical configuration of the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art.

Therefore, the embodiments described above are to be understood as illustrative and non-limiting in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and the All changes or modifications derived from the equivalent concept should be interpreted as being included in the scope of the present invention.

S1: Step of filling the dough into the molded mold
S2: Step of compressing and molding the dough by collecting the linen
S3: step of fermenting the dough
S4: Step of drying the dough
S5: fermenting a mixture of yeast, yuzu peel, and water
S6: filtering the mixture to obtain a liquid species
S7: Fermenting a fermented seed mixed with liquid, rye, strong flour, and water
S8: step of aging fermented species

Claims (5)

A first step of filling the dough obtained by kneading whole wheat flour and water into a molded mold;
A second step of compressing and molding the ends of the linen at the center of the upper portion of the dough;
A third step of removing the linen from the dough and fermenting it at 26° C. for 8 days;
A fourth step of first drying the fermented dough for 8 days at 17° C. and second drying at 26° C. to obtain yeast;
A fifth step of fermenting a mixture of the koji, yuzu peel, and water;
A sixth step of filtering the fermented mixture to obtain a liquid species;
A seventh step of fermenting a fermented seed obtained by mixing the liquid species, rye, strong flour, and water;
An eighth step of aging the fermented fermented seed; fermented seed manufacturing method using citron, characterized in that consisting of. The method of claim 1,
In the first step
The dough is prepared by mixing 77 parts by weight of the whole wheat flour and 23 parts by weight of water. The method of claim 1,
In the fifth step
The mixture is prepared by mixing 23 parts by weight of the koji, 2 parts by weight of the yuzu peel, and 75 parts by weight of the water,
Fermented seed production method using yuzu, characterized in that the mixture is fermented for 72 hours at 17 to 25 ℃, 80 to 85% humidity. The method of claim 1,
In step 7 above
The fermentation species is prepared by mixing 19 parts by weight of the liquid species, 3 parts by weight of the rye, 38 parts by weight of the strong flour, and 41 parts by weight of the water,
Fermented seed production method using citron, characterized in that the fermented seed is fermented for 10 to 12 hours at 17 to 25°C and 80 to 85% humidity. The method of claim 1,
In step 8 above
Fermented seed production method using citron, characterized in that the fermented seed is aged at a low temperature for 10 to 12 hours in a refrigerator at 5 to 7°C.

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