KR20220101989A - Natural sourdough using figs and mangoes, and method for making Pain de campagne through them - Google Patents

Abstract

As a natural starter and a campagne using the same, the present invention relates to a natural starter using mangoes and figs which makes a natural liquid starter from a fruit mixture in which mangoes and figs are mixed, extracts a natural starter from the natural liquid starter, and makes campagne by only using the natural starter, rye flour, wheat flour, water, and salt; and a method for making campagne using the same. Bread fermented with the natural starter of mangoes and figs has a sweet taste without a sour taste, has a better color than that of bread fermented with yeast, and is rich in beneficial ingredients for health.

Description

Natural sourdough using figs and mangoes, and method for making Pain de campagne through them}

The present invention does not use dry yeast and raw yeast, and in a natural fermented species and campanyu produced using the same, a naturally fermented liquid is prepared from a fruit mixture mixed with mango and fig, and a natural fermented species is obtained from the naturally fermented liquid. It relates to a campanyu using a naturally fermented species of mango and fig and a method for manufacturing the same, which extracts and produces a campanyu using only a natural fermented species, rye flour, wheat flour, water, and salt.

Breads fermented with natural fermented species of mango and figs are less sour and sweeter than breads fermented with other natural fermented species, have better color than bread fermented with yeast, and are rich in ingredients beneficial to health.

The biggest feature that distinguishes baking and confectionery is whether or not yeast is used. In the case of baking, a fermentation process using yeast is required, and in the case of confectionery, a fermentation process is not required because baking powder is used Examples of baking include white bread, baguette bread, croissants, and sausage bread, and examples of confectionery include cakes, cookies, muffins, and the like.

In the above bread, the image is consumed with milk, jam, vegetables, meat, etc., and has been recognized as a meal rather than a snack in Korea. Due to DIY culture, well-being culture, and limiting going out due to Corona, more and more families are making their own bread.

This yeast used for baking, and dry yeast, which is often used for home and commercial baking due to its ease of storage, reduces the moisture content of fresh yeast containing 60% or more by 4 to 6%, and it is a yeast with strong fermentation power. Nitrogen nutrition is added to the pickled molasses liquid, and air is blown in to keep it at 25℃ for growth, and it is characterized by stable and consistent taste.

Other than dry yeast, there is a sourdough that is used to make unsweetened dough, that is, hard bread such as baguettes, and this is a method of fermenting wild yeast present in grain flour by multiplying it. In general, only rye flour is used, rye flour is mixed with a certain ratio of water to make this species, and rye flour and water are periodically supplemented with this species for several days. It gives elasticity to the dough, gives a unique rich flavor and sour taste, and has the effect of preventing spoilage by maintaining freshness.

Lastly, other than dry yeast and sourdough, there is a method using a fermented liquid species, a method using a fermented species, so-called levain, which is based on fruit, beer, yogurt, etc., and purified water and honey or sugar as a base. It refers to a fermented species made by adding wheat flour and rye flour to the fermented species made while removing the base and fermenting it for 3 to 4 days at a temperature of 22 to 28℃ after mixing it and breeding it for several days.

These fermented species have various bases when manufacturing liquid types such as fruits, beer, and yogurt, so there may be several flavors, effects, and fermentation methods depending on the base, and it is difficult to mass-produce stable products, so it is widely used for commercial purposes. However, it is widely used in homemade bakeries run by households and individuals due to the characteristic that various tastes, flavors and useful effects can be obtained depending on the base.

As an example of baking made by such natural fermentation, Registered Patent No. 10-1739739 'Naturally fermented bread using raisins and manufacturing method thereof' is known, which uses raisins to make natural fermented species and uses the same 1 to 5 parts by weight of sugar and 250 to 350 parts by weight of water are mixed with 100 parts by weight of raisins and naturally fermented at 25 to 28° C. for 1 to 5 days to a primary liquid type It is characterized in that it is a naturally fermented bread made by adding various fruit extracts before and after the dough is prepared.

The above example is a method using raisins, which is most commonly used in the production of fermented species. As the grapes are dried, the sugar in the grapes is concentrated, so that the sugar content is superior to that of ordinary grapes, so even if a small amount of sugar is added during baking, the sugar content and taste are maintained. , it is characterized by stable production of yeast.

As another example, Korean Patent Registration No. 10-2071188, 'Method for producing fermented bread using natural fermented species' is known, which includes a first step of preparing Levain Liquid by mixing natural fermented species, strong flour, and purified water; a second step of mixing the Levain liquid, fruit liquid, strong flour, and purified water and then aging to prepare a Levain polish; a third step of mixing the fruit liquid type, strong flour, and purified water and then ripening to prepare Levain dough; A fourth step of preparing fermented bread by mixing the Levain Liquid, the Levain Polish, the Levain dough, strong flour, purified water, salt, sugar, a baking improver, and oil, and then heating the mixture.

The method is characterized in that the fermented bread is made by mixing Levain Liquid, which is a naturally fermented yeast liquid, Levain Polish, which is a base dough made from yeast, and Levain dough, which is a naturally fermented yeast liquid through the fruit liquid. It is expected to produce a variety of tastes and aromas depending on the

However, in the prior art, a base having a high sugar content is preferred and a base having a low acidity is generally used when manufacturing Levain. This is because the unit price increases and the taste and flavor characteristic of Levain may be weakened due to the increase in the amount of sugar and moisture. Also, the taste of the bread may not be abnormal, but the characteristic sour smell is strongly generated in the bread, which causes a problem in intake do.

Another embodiment includes a process of increasing the sugar content through a liquid aging process for 7 to 10 days, but the types of fruits used are diverse, so even though the same ripening process is applied to all fruits, it may become rotten or rather sour. There is a disadvantage that it is difficult to achieve a certain taste because there is no countermeasure or examples of the fruits used, and when extremely acidic or extremely alkaline fruits are used, there is a problem that the dough may become moist or break easily, thereby inhibiting the texture.

On the other hand, there have been cases in which fig powder or mango is added to the cake as it is in the form of powder or the like to give a sweet taste or texture (Patent Publication No. 10-2005-76535, Patent Publication No. 10-2018-91628), but mango And the present invention is the first to produce a fermented bread with a naturally fermented fig.

Patent No. 10-1739739 (2017.05.25. Announcement) ‘Naturally fermented bread using raisins and its manufacturing method’ Patent No. 10-2071188 (2020.01.29. Announcement) ‘Method for manufacturing fermented bread using natural fermented species’ Publication No. 10-2005-76535 (published on July 26, 2005) ‘Method for making cake and bread containing fig and composition therefor’ Publication No. 10-2018-91629 (published on August 16, 2018) ‘Mango Cake’

The present invention was devised to solve the problems of the prior art, and in a natural fermented species and campanyu using the same, a naturally fermented liquid is prepared from a fruit mixture mixed with mango and fig, and a natural fermented species is obtained from the naturally fermented liquid By extracting and manufacturing campanyu using only natural fermented species, wheat flour, water, and salt, it is a technical task to provide a campanyu using natural fermented species of mango and fig and a manufacturing method thereof.

Campanyu, which is fermented with natural fermented species of mango and figs, has no sour taste and sweet taste, has a better color than bread fermented with yeast, and contains more healthful ingredients. The present invention is the first to manufacture.

The present invention is a solution for achieving the above object, and the natural fermentation liquid type is a first liquid type preparation step of mixing 100 parts by weight of a fruit mixture, 250 parts by weight of purified water, and 0 to 7.5 parts by weight of sugar, and 25 to 26 ℃ It consists of a secondary liquid type preparation step of putting it in a sterilized bottle maintained at a high temperature and fermenting for 3 to 6 days, and a natural fermentation seed extraction step of removing the solid fruit mixture from the secondary liquid type.

The fruit mixture consists of mango and fig in a ratio of 3: 7, and the fruit mixture uses only varieties with high sugar content to provide sufficient sweetness during smooth fermentation and baking, and mango is at least one selected from Pickering and Dot varieties. , figs comprising one or more selected from banane, Noir Decalon varieties.

When using dried mangoes and figs, use those with a sugar content of 60 brix or more, but contain 0.2 to 1 part by weight of sugar in the first liquid type manufacturing step, and use those with a sugar content of 20 brix or more when using undried mangoes and figs. The sugar in the tea liquid preparation step contains 5 to 7.5 parts by weight, and if only one of the mango or fig is dried, the sugar in the first liquid preparation stage contains 2 to 3 parts by weight.

In the manufacturing method of campanyu using the natural fermented species, 100 parts by weight of natural fermented species, 64 parts by weight of rye flour, 36 parts by weight of strong flour, 55 parts by weight of water, and 2 parts by weight of salt and 5 parts by weight of water are mixed with brine. It is used as the base material, and the dough is made by mixing the basic ingredients except for the salt water and aged at 24°C for 30 minutes. The first kneading step, the second kneading step repeating the sequence of folding the result of the first kneading step 6 times and resting for 30 minutes 4 times The secondary fermentation step, the second fermentation step of fermenting the dough at 24°C for 4 to 6 hours after dividing the dough into two rounds, shaping the result of the second fermentation step, the step of baking the result of the forming step in a preheated oven It is a method for producing campanyu using natural fermented species (natural fermented species of mango and fig) comprising

The campanyu manufacturing step is a method of baking the result of the forming step in an oven preheated to 230 ° C for 40 minutes or baking the result of the forming step in an oven preheated to 230 ° C for 30 to 35 minutes to check the color of the campanyu It includes a secondary heating step to complete the campanyu by baking the tea heating step, heating time adjustment step, and 1 minute to 10 minutes more.

In addition, the heating time adjusting step is to determine the additional heating time of the secondary heating step from the values measured from at least one of a method of measuring the color of the outer skin of the campanyu using a colorimeter and a method of measuring the temperature of the center of the bread characterized in that

The natural fermented species according to the present invention uses mango and figs, and its unique flavor and taste are added to Campanyu, making it easy to eat, and has no sour taste and sweet taste compared to other natural fermented species, and has sufficient sugar content. Since only certain varieties are used, even if the sugar content is reduced, the sugar content is secured and the moisture content during baking is reduced.

In addition, the ratio of mango and fig was specified so that fermentation could be carried out smoothly when manufacturing the fruit mixture, and a certain fermented species could be obtained by varying the sugar content according to the characteristics of mango and fig. Even if there is a difference, there is an effect that can produce a similar and identical campanyu.

In addition, mango is a tropical fruit favored by the public for its unique sweet flavor along with effects such as whitening, strengthening immunity, antioxidant, tooth quality, digestion, and eyesight when ingested, figs promote digestion, improve constipation, Fermented species made therefrom and Campanyu using the same as it exhibits effects such as antioxidant, vision improvement, and anemia prevention, and a remarkable effect that cannot be compared with conventional Campanyu occurs.

The present invention will be made clear by the examples described below, but the examples are merely exemplary for explaining the present invention, and are not intended to limit the scope of the present invention, and technology equivalent to the examples is provided. It should be understood as including all of them.

In general, in figs, the flesh, known as a fruit, corresponds to the flower part, and the skin covering it corresponds to the calyx. However, since they are commonly referred to as fruits in many cases and may cause confusion, in the present invention, only the flowers and calyxes of figs are used, and these are described as 'figs'.

According to the present invention, a natural fermented species using figs and mango and a method for producing campanyu using the same is largely composed of the production of natural fermented species, extraction of natural fermented species, and the process of producing campanyu using the extracted natural fermented species. , Hereinafter, each process will be described in detail in the above order.

In general fermented species, if sour fruits such as tangerines, oranges, kiwis, strawberries, etc. are used, there is no problem in extracting the fermented species, but the sour flavor and sour taste are excessively generated in the bread, and the bread is not soft or crumbly. has a

The characteristic of Campanyu is that it is crispy on the outside and chewy on the inside, but when using natural fermentation using sour fruit, the disadvantage is maximized and it can be difficult to consume. While I was looking for a fruit that has a high sugar content and is easy to ferment, I made Campanyu using natural fermented species of mango and fig.

The present invention relates to a method for producing a natural fermented species and a method for producing campanyu using the same, the method for producing a natural fermented species includes the preparation of a fermented broth species and a process for extracting natural fermented species, Kampagne is manufactured using natural fermented species of mango and figs through the process of kneading and baking the dough to make campanyu.

The method for producing a natural fermented species is a first liquid species preparation step of mixing and mixing 100 parts by weight of a fruit mixture, 250 parts by weight of purified water, and 0.2 to 7.5 parts by weight of sugar, and put the first liquid species in a sterilization bottle maintained at 25 to 26 ° C. , it consists of a secondary liquid type preparation step of fermenting for 3 to 6 days, and a natural fermented species extraction step of removing the solid fruit mixture from the secondary liquid type.

The fruit mixture is a mixture of mango and fig, and when consumed regularly, mango is preferred by the public for its unique sweet flavor along with the effects of whitening, strengthening immunity, antioxidant, improving teeth quality, improving digestion, and improving eyesight. Figs are included to compensate for the low sugar content in the production of tropical fruits or fermented liquids. Figs show effects such as promoting digestion, improving constipation, antioxidant, improving eyesight, and preventing anemia. However, since they have high calorie and sugar content, figs Uses up to 5 grains at one time of manufacturing a fruit mixture, but the size and weight of mature figs differ depending on the variety, so use up to 250g in terms of weight.

In the fruit used in the fruit mixture, if the sugar content of the fruit is low, fermentation does not occur sufficiently, the production period of the fermented species becomes excessive, and the taste of bread may deteriorate, so to compensate for this, 10 to 15 parts by weight of sugar More can be added, but adding more than 10 parts by weight of sugar may result in an increase in manufacturing cost and deterioration of the flavor and taste of mangoes and figs.

Therefore, for the fruit mixture, only those with a sugar content of 20 brix or more are selected and used to secure sufficient sugar content and promote fermentation. The Decalon variety was found to be suitable.

Table 1 below is a table investigating the sugar content and weight by varieties and varieties of domestically produced and available mangoes and figs investigated as reference data.

[Table 1] Sugar content and weight by domestically produced and commercially available mango and fig varieties

In addition, when preparing the fruit mixture, mango and fig are mixed in a 3:7 ratio to secure sugar content and promote fermentation, which contains the taste and aroma of mango in Campanue, fully utilizes the high sugar content of figs, and at the same time alkaline When mixing phosphorus mango and acidic fig, the pH is to be maintained at 4.5-5 so that fermentation can occur smoothly.

The more detailed ratio that can satisfy the above conditions is 3: 7 when Pickering and Noir Decalon are mixed, 3: 6.85 when Pickering and Banane are mixed, Dot and Noir Decalon are mixed. In the case of 2.95: 7 ratio, when mixing Dot varieties and Banane varieties, 2.95: 6.85 ratio, when mixing any one or more of mango and fig using two or more varieties, it is preferable to mix in a 3: 7 ratio.

In addition, when using undried mangoes and figs, the sugar content in the first liquid type manufacturing step may include 5 to 7.5 parts by weight to match the sugar content of the fermented broth. It is preferable to do In addition, when dried mango and figs are used, the sugar content may be excessive. In this case, it is preferable to include 0.2 to 1 part by weight of the sugar content in the first liquid type preparation step.

If any one of mango or fig is dried, it is preferable to include 2 to 3 parts by weight of the sugar content of the first liquid type preparation step in order to secure the sugar content when preparing a dried fruit mixture.

In the second liquid type manufacturing step, the preferred secondary liquid type means a time when the fruit mixture from the first liquid type is located on top of purified water and a large amount of air bubbles are observed in the fruit mixture, and a naturally fermented species using fruit of another invention In the case of secondary fermentation, the type of fruit used is not limited, so if it is simply limited to fruit, it is generally limited to 3 to 7 days because the fermentation period varies greatly even under the same temperature conditions.

The present invention uses only certain varieties of mangoes and figs having high sugar content, and after sealing it with a disinfectant bottle, maintains a constant temperature condition to allow fermentation to take place. It was confirmed that fermentation was completed on day 5.3.

Finally, a method for producing campanyu from the natural fermented species is disclosed, and a method using so-called sourdough for general campanyu is popular and common, and as in the present invention, campanyu is produced using natural fermented species of mango and fig. It is confirmed that the method of the present invention is unique.

The method for producing bread using the natural fermented species includes a basic material preparation step, an auto-lease step, a kneading step, a first fermentation step, a second fermentation step, a forming step, and a campanyu manufacturing step.

The basic material preparation step is a step of preparing the ingredients of campanyu, and 100 parts by weight of natural fermented species, 64 parts by weight of rye flour, 36 parts by weight of strong flour so that the taste and flavor from the natural fermented species according to the present invention can be sufficiently expressed in campanyu. It includes brine obtained by mixing parts by weight, 55 parts by weight of water, 2 parts by weight of salt and 5 parts by weight of water, and in the case of oils such as butter and edible oil, flavor generated from natural fermented species disappears, so it is not included.

In addition, in general, the rye flour and strong flour are beaten once or twice through a sieve to filter out impurities, and an air layer is formed between the flour to facilitate kneading.

The auto-lease step is an essential process in baking using natural fermented species to make dough from the base material and rest it for a certain period of time to facilitate uniform dispersion and mixing of ingredients, hydration of flour, and binding of gluten, In the auto-lease step, a dough is made by mixing natural fermented species, rye flour, strong flour and water from the basic material preparation step, the dough is kneaded at 24° C. at low speed for 5 minutes, and the dough is rested at 24° C. for 30 minutes.

The primary and secondary kneading steps are mainly to improve the texture of the campanyu to be completed by adding salt water to the dough made from the autolease step and kneading it 4 times to facilitate fermentation and give elasticity to the dough.

In the first kneading step, the brine of the basic material preparation step is added to the dough made from the auto-lease step, the first kneading is performed at medium speed for 2 to 3 minutes, and the dough is rested for 30 minutes.

When the first kneading step is completed, a second kneading step is performed in which the result of the first kneading step is folded 6 times and the series of steps of resting for 30 minutes is repeated 4 times.

The folding of the second kneading step repeats the folding process from one side of the dough to the opposite side so that the fermentation and gluten formation of the result of the first kneading step can be made smoothly, but the front, back, left side, and right side of the dough , flat, and bottom, respectively, and since the result of the first dough is made in an atypical oval shape, set one direction to the front and perform folding. The folding can be changed to a method of performing kneading for 1 minute at a low speed.

As shown in Table 2 below, in the first dough, if the number of times of any one of the folding and resting processes is small, the volume of the dough is small during the fermentation step due to undermixing, and the texture of the finished campanyu is tough. Loss occurs, and conversely, if the number of times is increased, overmixing occurs, making the dough sticky and easy to break, and the texture of the finished campanyu becomes lighter.

In detail, the dough did not swell sufficiently because sufficient fermentation was not performed when resting 1 or 2 times, and even after resting 3 or 4 times, sufficient texture was not formed in the dough unless at least 4 folding steps were performed. , On the other hand, when folding was performed more than 7 times, the dough was easily broken.

[Table 2] Dough fit score table according to the number of folding and resting

The first fermentation step is a step of fermenting the result of the second kneading step at 24° C. for 60 to 90 minutes, and it ends when the volume of the result becomes about twice as large, but the above procedure is performed using the natural fermented species according to the present invention. As a result, it was obtained that the primary fermentation was completed in an average of 70.8 minutes.

In the second fermentation step, the result of the first fermentation step is divided into two, and after forming a round shape, fermentation is performed at 20° C. for 4 to 6 hours, but placed in a ventilated space, and placed in a basket, square bowl, plastic bowl, etc. In this case, it may further include a process of scattering powder on the dough.

The reason for the long fermentation time of the secondary fermentation is that dry yeast or raw yeast is not added, and when the secondary fermentation is completed, a molding step of molding the result of the secondary fermentation step is performed, but the forming step is a secondary fermentation step It refers to the process of shaping the finished dough into an oval or round shape, and includes the process of making cups and sheaths in various shapes.

Finally, the campanyu manufacturing step is a step of baking the campanyu dough made from the secondary fermentation step to prepare bread, and the result of the forming step is baked in an oven preheated to 230° C. for 40 minutes, or the result of the forming step is 230 The first heating step of baking for 30 to 35 minutes in an oven preheated to ℃, 1 minute ~ It is characterized in that it includes a second heating step to complete the campanyu by further baking for 10 minutes.

The 40-minute baking method has the advantage of being able to mass-produce campanyu quickly. There is a disadvantage in that it is difficult to come out with a consistent result.

In order to compensate for the above shortcomings, campanyu is usually completed in an average of 35 to 40 minutes in a 230℃ preheated oven. The baking method was applied by dividing it into a heating step, a heating time control step, and a secondary heating step.

The first heating step is a step of baking the campanyu in a 230 ℃ preheated oven for 30 to 35 minutes, and the result of the molding step is baked until just before completion or completion, and after taking out the baked campanyu, the heating time adjustment step is carried out.

The heating time control step is a step of checking the degree of roasting of the campanyu, and the completion of the campanu can generally be measured by visually inspecting the color of the outer skin or using a colorimeter. A method of sorting is used by setting a standard value for the system and triggering an alarm if it exceeds the standard value.

For example, when only the L*a*b value is used as a reference, the a and b values are set in the positive range of 30 to 40 to indicate the light brown part, and the L value is set to 50 to 60, and then the first heating step Start the measurement from the outer skin of the bread, and if the value of the outer skin is greater than the reference value, minimize the baking time in the second heating step, and if it is less than the reference value, increase the baking time in the second heating step.

In the case of temperature analysis, only the internal temperature of the bread is to be measured, and the temperature measuring part of the thermometer is inserted into the center of the bread to measure the temperature. .

However, when the first heating step was performed for 30 minutes, the distribution was 90℃ ~ 93.5℃, and when heating for 35 minutes, it showed a distribution of 93.9 ~ 96.1℃. Maximize it, and if it is close to 95℃, try to minimize the baking time of the secondary heating step.

[Table 3] First heating step execution time and measured temperature value of Campanyu

In the heating time control step, color analysis and temperature analysis are performed together, so that a more complete campanyu can be manufactured.

The second heating step is a step of baking the campanyu in a 230℃ preheated oven for 1 to 10 minutes. From the result of the heating time adjustment step, the unfinished campanu is selected and baked until the color or internal temperature is the same as or close to the reference value. Make sure the bread is even.

Campanyu made from this is made from natural fermented species using mango and figs, and its unique flavor and taste are added so that it is easy to eat. At the same time as the sugar content is secured, the effect of reducing the moisture content during baking occurs.

In addition, the ratio of mango and fig was specified so that fermentation could be carried out smoothly when manufacturing the fruit mixture, and a certain natural fermented species could be obtained by varying the sugar content according to the characteristics of mango and fig. Even if there is some difference, the effect of producing the same and similar campanyu occurs.

In addition, mango is a tropical fruit favored by the public for its unique sweet flavor along with effects such as whitening, strengthening immunity, antioxidant, dental quality, digestion, and vision improvement when ingested, figs promote digestion, improve constipation, Natural fermented species made from it and campanyu using the same as it exhibits effects such as antioxidant, vision improvement, and anemia prevention, and has a remarkable effect compared to conventional bread.

In addition, bread fermented with natural fermented species of mango and figs has no sour taste and sweet taste, has a better color than bread fermented with yeast, and is rich in ingredients beneficial to health.

Claims (5)

In the manufacturing method of campanyu using natural fermented species of mango and fig,
The natural fermented species manufacturing process is a primary liquid preparation step of mixing 100 parts by weight of a fruit mixture, 250 parts by weight of purified water, and 0.2 to 7.5 parts by weight of sugar, putting the primary liquid in a sterilization bottle maintained at 25 to 26 ° C. It consists of a secondary liquid type manufacturing step of daily fermentation, a naturally fermented species extraction step of removing the solid fruit mixture from the secondary liquid type,
The fruit mixture consists of mango and fig in a weight ratio of 3: 7, the mango included in the fruit mixture is at least one selected from Pickering and Dot varieties, and figs are at least one selected from Banane and Noir Decalon varieties. ,
When using dried mangoes and figs, those having a sugar content of 60 brix or more, but containing 0.2 to 1 part by weight of sugar in the first liquid type manufacturing step, and using undried mangoes and figs, use those having a sugar content of 20 brix or more. The sugar in the tea liquid preparation step contains 5 to 7.5 parts by weight, and when only one of the mangos or figs is dried, the sugar in the first liquid preparation step contains 2 to 3 parts by weight of mangoes and figs. Method for producing fermented species. In the manufacturing method of campanyu using natural fermented species of mango and fig,
100 parts by weight of natural fermented seeds, 64 parts by weight of rye flour, 36 parts by weight of strong flour, 55 parts by weight of water, 2 parts by weight of salt and 5 parts by weight of water as a base material;
The manufacturing process of the natural fermented species is a first liquid type manufacturing step of mixing 100 parts by weight of a fruit mixture, 250 parts by weight of purified water, and 0.2 to 7.5 parts by weight of sugar, putting the first liquid type in a sterilization bottle maintained at 25 to 26 ° C. It consists of a second liquid type manufacturing step that ferments for 6 days, and a natural fermentation seed extraction step that removes the solid fruit mixture from the second liquid type.
The fruit mixture consists of mango and fig in a 3: 7 ratio, the mango included in the fruit mixture is at least one selected from Pickering and Dot varieties, and figs are at least one selected from Banane and Noir Decalon varieties,
When using dried mangoes and figs, those having a sugar content of 60 brix or more, but containing 0.2 to 1 part by weight of sugar in the first liquid type manufacturing step, and using undried mangoes and figs, use those having a sugar content of 20 brix or more. The sugar in the tea liquid preparation step contains 5 to 7.5 parts by weight, and when only one of the mango or fig is dried, the sugar in the first liquid preparation stage contains 2 to 3 parts by weight;
Auto-lease step of mixing basic ingredients except for salt water, making dough, and aging at 24° C. for 30 minutes;
The first kneading step of adding salt water to the dough of the auto-lease step, kneading at low speed for 2-3 minutes, and resting for 30 minutes;
a second kneading step of repeating a series of steps of folding the result of the first kneading step 6 times and resting for 30 minutes 4 times;
a first fermentation step of fermenting the result of the second kneading step at 24° C. for 60 to 90 minutes;
The second fermentation step of dividing the dough into two and forming a round shape and fermenting it at 24° C. for 4 to 6 hours;
A molding step of molding the result of the secondary fermentation step;
A method for producing campanyu using natural fermented species of mango and fig, comprising baking the result of the forming step in a preheated oven. 3. The method of claim 2,
The campanyu manufacturing step is a first heating step of baking the result of the molding step in an oven preheated to 230 ° C. for 30 to 35 minutes; Heating time control step to check the ripeness of the campanyu in the first heating step; A method for producing campanyu using natural fermented species of mango and figs, comprising a secondary heating step of determining an additional heating time from the heating time control step and baking for 1 to 10 minutes more to complete the campanyu. 4. The method of claim 3,
The heating time control step is to determine the additional heating time of the secondary heating step from the value measured from any one or more of the method of measuring the outer color of the campanyu using a colorimeter or the method of measuring the temperature of the center of the bread A method for producing campanyu using natural fermented species of mango and figs. Campanyu using natural fermented species of mango and figs manufactured by the manufacturing method of claim 4.