KR20230143659A - Red fermented bread using natural green tea fermented species and its manufacturing method - Google Patents

Abstract

The present invention relates to a method of manufacturing rice tapioca starch bread dough using natural green tea fermentation starter. Fruit, green tea, purified water, and honey are mixed and fermented at room temperature for 5 days to remove by-products. 97 parts by weight of the remaining fermentation liquid and 3 parts by weight of honey are added. The first step of making natural green tea fermentation liquid by remixing and maturing at low temperature for 24 hours in the refrigerator. For 1 part by weight of the natural green tea fermentation liquid, 1 part by weight of strong rice flour and 1 part by weight of purified water are evenly mixed and fermented at room temperature for 5 hours, then placed in the refrigerator. The second step of making the primary natural green tea fermentation starter by maturing it at low temperature for 24 hours, mixing 1 part by weight of strong rice powder and 1 part by weight of purified water for 1 part by weight of the primary natural green tea fermentation starter prepared in the second step and stirring at room temperature. The third step of making secondary natural green tea sourdough by fermenting it for 5 hours and then maturing it at low temperature in the refrigerator for 24 hours, 1 part by weight of strong rice powder for 1 part by weight of the secondary natural green tea sourdough prepared in the third step. , the fourth step of mixing 1 part by weight of purified water, fermenting at room temperature for 5 hours, and then maturing at low temperature in the refrigerator for 24 hours to make tertiary natural green tea fermentation starter, 2 to 2 parts by weight of strong rice powder for 1 part by weight of the tertiary natural green tea fermentation starter. 3 parts by weight, tapioca starch 0.5 to 1 part by weight, condensed milk 0.05 to 0.15 parts by weight, eggs 0.5 to 0.6 parts by weight, sugar 0.2 to 0.5 parts by weight, salt 0.05 to 0.07 parts by weight, purified water 10 to 12 parts by weight, green tea powder 0.03 It is characterized by comprising a fifth step of making bread dough by mixing to 0.06 parts by weight and 0.03 to 0.06 parts by weight of grape seed oil.

Description

Red fermented bread using natural green tea fermented species and its manufacturing method}

The present invention relates to a method of manufacturing rice tapioca starch bread dough using natural green tea sourdough starter. More specifically, it relates to a method for reducing gluten content and improving the part properties of bread by using natural green tea sourdough starter along with strong rice flour as the main raw material. This relates to a method of manufacturing rice tapioca starch bread dough using natural green tea fermentation starter to provide bread that can be made easily.

As the westernization of eating habits and living standards improve, the demand for health-oriented products that satisfy the health factor in addition to consumers' preferences for high quality, ease of cooking, and taste, and that highlight various functions rather than ingredients, is increasing. Among them, bread is increasing. As food has been transformed into a westernized or convenient eating pattern, its consumption as a substitute for rice has increased significantly. In response to these consumer preferences, there was an attempt to manufacture bread using rice flour. Unlike wheat flour, rice flour does not contain much gluten, so bread made from rice flour does not rise like bread made from wheat flour.

Therefore, conventionally, bread was made by mixing rice flour with wheat flour, but in order for the bread to rise properly, a large amount of flour and yeast had to be mixed, so it was no different from rice bread but wheat bread. The wheat flour contains a lot of gluten components, so it is difficult to digest. There were problems that caused obstacles and various inconveniences. Accordingly, there is a need for the development of bread that improves the properties of bread even when rice, which has a low gluten content, is used as the main ingredient.

The present invention is to solve the above-mentioned problems, and the purpose of the present invention is to improve the part properties of bread by adding natural green tea sourdough starter to strong rice flour and tapioca starch by replacing flour and yeast containing a lot of gluten components. It provides a method of manufacturing rice tapioca starch bread dough using natural green tea fermentation starter.

In addition, since tapioca starch does not contain gluten, we provide a method of manufacturing rice tapioca starch bread dough using natural green tea fermentation starter, which is suitable for consumers with allergic symptoms or poor digestive ability. In addition, tapioca starch bread dough utilizes the natural functionality of green tea. We provide a method of manufacturing rice tapioca starch bread dough using natural green tea fermentation species, which not only provides the unique taste of green tea by including it in the dough, but also allows you to feel the unique aroma of green tea.

In addition, for functionality of tapioca starch, green tea, apple, pear, persimmon, plum, strawberry, etc. are added to provide a method of manufacturing rice tapioca starch bread dough using natural green tea fermentation species that can respond to the needs of various consumers.

The present invention is intended to achieve the above-mentioned object, and the composition of the rice tapioca starch bread dough manufacturing method using natural green tea fermentation starter is to mix fruit, green tea, purified water, and honey and ferment at room temperature for 5 days to remove by-products. The first step of making natural green tea fermentation liquid by remixing 97 parts by weight of the remaining fermentation liquid and 3 parts by weight of honey and aging at low temperature in the refrigerator for 24 hours. For 1 part by weight of the natural green tea fermentation liquid, 1 part by weight of strong rice powder and 1 part by weight of purified water are evenly mixed. After mixing and fermenting at room temperature for 5 hours, the second step is to make primary natural green tea sourdough by low-temperature aging in the refrigerator for 24 hours. For 1 part by weight of primary natural green tea sourdough prepared in the second step, strong rice powder is added. The third step of mixing 1 part by weight and 1 part by weight of purified water, fermenting at room temperature for 5 hours, and then maturing at low temperature in the refrigerator for 24 hours to make secondary natural green tea fermentation starter, the secondary natural green tea fermentation starter produced in the third step. For 1 part by weight, 1 part by weight of strong rice powder and 1 part by weight of purified water are mixed, fermented at room temperature for 5 hours, and then aged at low temperature in the refrigerator for 24 hours to produce 3rd natural green tea fermentation strain, the 3rd natural green tea. For 1 part by weight of fermented starter, 2 to 3 parts by weight of strong rice flour, 0.5 to 1 part by weight of tapioca starch, 0.05 to 0.15 parts by weight of condensed milk, 0.5 to 0.6 parts by weight of eggs, 0.2 to 0.5 parts by weight of sugar, 0.05 to 0.07 parts by weight of salt. , and a fifth step of making bread dough by mixing 10 to 12 parts by weight of purified water, 0.03 to 0.06 parts by weight of green tea powder, and 0.03 to 0.06 parts by weight of grape seed oil.

The method of manufacturing rice tapioca starch bread dough using natural green tea sourdough according to the present invention has the following effects. By replacing flour containing a lot of gluten, natural green tea sourdough is added to strong rice flour and tapioca starch to make bread. It has the effect of improving part performance.

In addition, tapioca starch does not contain gluten, making bread safe for consumers with allergies or poor digestion.

In addition, by incorporating the natural functionality of green tea into the tapioca starch bread dough, it not only provides the unique taste of green tea, but also has the effect of allowing you to feel the unique scent of green tea. In addition, for the functionality of tapioca starch, green tea, apple, pear, By adding Daebong persimmons, plums, strawberries, etc., it is effective in responding to the needs of various consumers.

Figure 1 is a flow chart showing a method of manufacturing rice tapioca starch bread dough using natural green tea fermentation starter according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the contents depicted in the attached drawings. However, the present invention is not limited or limited by the examples. The same reference numerals in each drawing indicate the same member.

Figure 1 is a flow chart showing a method of manufacturing rice tapioca starch bread dough using natural green tea fermentation starter according to an embodiment of the present invention.

Referring to Figure 1, the method for manufacturing rice tapioca starch bread dough using natural green tea sourdough according to an embodiment of the present invention includes the first step (S110) of making natural green tea fermentation liquid, and the second step of making natural green tea sourdough (S110). S120), the third step of making the second natural green tea sourdough (S130), the fourth step of making the third natural green tea sourdough (S140), and the fifth step of making bread dough by adding strong rice flour and tapioca starch (S150). ) and consists of.

First, the first step (S110) of making natural green tea fermentation liquid is performed.

Prepare fruit, green tea, purified water, honey, or sugar. The above fruit: green tea: purified water: honey (sugar) are mixed in a weight ratio of 10:1:10:1, placed in a sterilized glass bottle, and fermented for 5 days at room temperature of 25 to 28°C. If the temperature is below 25°C, microbial growth occurs. It is not smooth, and if the temperature exceeds 28°C, spoilage bacteria are activated, so it is preferable to perform fermentation at room temperature conditions of 25 to 28°C.

The green tea can be prepared in fresh leaves, but there is a limited time when fresh leaves can be obtained, so roasted green tea can be used. The roasted green tea has less moisture, so the fruits rich in microbial nutrients are added together to prepare a fermented broth. .The above fruit consists of any one of the moisture-rich apples, pears, strawberries, plums, and daebong persimmons and can be selectively used alone or in combination depending on preference.

The fermentation broth stored in the glass bottle is shaken at least once a day, and the lid of the glass bottle is opened to remove gas to ensure smooth fermentation.

After removing the by-products, the fermentation broth is remixed with 97 parts by weight of the remaining fermentation broth and 3 parts by weight of honey, placed in a sterilized glass bottle, and aged in a refrigerator at 2 to 4°C for 24 hours. At this time, to activate beneficial bacteria such as lactic acid bacteria, 2 It is preferable to set the temperature to a low temperature of 4 to 4°C. The sugar in the honey or sugar serves as food for microorganisms. As described above, natural green tea fermentation liquid is produced through room temperature fermentation and low temperature aging processes.

Next, the second step (S120) of making the first natural green tea fermentation starter is performed.

For 1 part by weight of the natural green tea fermentation liquid, 1 part by weight of strong rice powder and 1 part by weight of warm purified water are mixed, fermented at room temperature of 25 to 28°C for 5 hours, and then aged in a refrigerator at 2 to 4°C for 24 hours for low temperature aging.

At this time, room temperature fermentation and low temperature fermentation are carried out continuously. The low-temperature fermentation takes a long time, but since many beneficial bacteria are produced during the low-temperature fermentation period, it is more beneficial to perform the low-temperature fermentation and the room temperature fermentation together.

When aged at room temperature for a long time, spoilage bacteria become more active than beneficial bacteria. There is little difference in the taste or appearance of bread fermented in the low-temperature fermentation or the room-temperature fermentation. However, since more beneficial bacteria are generated during the fermentation process, the low-temperature fermentation is performed to activate beneficial bacteria such as lactic acid bacteria, and then fermentation at room temperature is performed again to generate yeast.

Through this process, primary natural green tea fermentation seed is manufactured.

Next, the third step (S130) of making the second natural green tea fermentation starter is performed.

Mix 1 part by weight of strong rice flour and 1 part by weight of warm purified water with respect to 1 part by weight of the primary natural green tea fermentation starter that has doubled in size, ferment for 5 hours at room temperature 25 to 28°C, and then place in a refrigerator at 2 to 4°C for low temperature maturation. A secondary natural green tea fermentation strain is produced by aging for a period of time.

Then, the fourth step (S140) of making the third natural green tea fermentation starter is performed.

Mix 1 part by weight of strong rice flour and 1 part by weight of warm purified water with respect to 1 part by weight of the secondary natural green tea fermentation starter that has doubled in size, ferment for 5 hours at room temperature 25 to 28°C, and then place in a refrigerator at 2 to 4°C for low temperature maturation. The third natural green tea fermentation strain is produced by aging for a period of time.

The purpose of producing the natural green tea fermentation strain by repeating the above method is to increase the number of microorganisms.

Finally, the fifth step (S150) of making bread dough is performed.

For 1 part by weight of the third natural green tea fermentation starter doubled, 2 to 3 parts by weight of strong rice flour, 0.5 to 1 part by weight of tapioca starch, 0.05 to 0.15 parts by weight of condensed milk, 0.5 to 0.6 parts by weight of eggs, and 0.2 to 0.5 parts by weight of sugar. 0.05 to 0.07 parts by weight of salt, 10 to 12 parts by weight of purified water, 0.03 to 0.06 parts by weight of green tea powder, and 0.03 to 0.06 parts by weight of grape seed oil, covered to prevent the dough from drying out, and fermented at room temperature for 45 minutes until the dough doubles in size. Make the dough.

<Example>

Place 200g of natural green tea fermentation starter, 500g of strong rice powder, 120g of tapioca starch, 20g of condensed milk, 2 eggs (about 100~120g), 60g of sugar, 13g of salt, 310g of water, 10g of green tea powder, and 10g of grape seed oil in a mixer and mix. Divide into balls, cover the dough to prevent it from drying out, and leave to ferment at room temperature for 45 minutes until the dough doubles in size. Then, bake in a preheated oven at 200℃ for 10 minutes, then lower the temperature to 180℃ and bake for 5 minutes.

<Comparative example>

Manufactured in the same manner as the above-described example, except that natural green tea fermentation starter, strong rice flour, and tapioca starch were replaced with wheat flour and yeast.

Below are the results of the sensory evaluation of bread dough prepared in the same manner as above.

As participants in the sensory test, 30 students in their 20s were selected considering their health, reliability, and interest in the experiment, and they were given sufficient training on the purpose and evaluation method of the experiment and then subjected to a sensory test. The order of tasting was to eat one sample, write down the evaluation of the sample, then rinse the mouth thoroughly with bottled water, and then eat another sample a few seconds later and evaluate it. Evaluation was conducted on a 9-point scale for each item, with odor and appearance evaluated first.

As shown in Table 1, it was confirmed that bread made with natural green tea fermentation seeds had superior fermentation ability and volume compared to bread made with yeast.

In addition, due to the addition of natural green tea fermentation starter, the texture felt in the mouth was soft and broke easily without sticking, and the moist texture with the appropriate moisture content harmoniously matched with the bread, giving an excellent flavor.

As such, within the scope of the basic technical idea of the present invention, many other modifications are possible for those skilled in the art, and the scope of the present invention should be interpreted based on the appended claims. will be.

Claims (1)

The first step of mixing fruit, green tea, purified water, and honey, fermenting at room temperature for 5 days, removing by-products, remixing 97 parts by weight of the remaining fermentation broth and 3 parts by weight of honey, and maturing at low temperature in the refrigerator for 24 hours to make natural green tea fermentation liquid; For 1 part by weight of green tea fermentation liquid, 1 part by weight of strong rice powder and 1 part by weight of purified water are evenly mixed, fermented at room temperature for 5 hours, and then aged in a refrigerator at low temperature for 24 hours to produce primary natural green tea fermentation starter; The above product For 1 part by weight of the primary natural green tea sourdough prepared in step 2, 1 part by weight of strong rice flour and 1 part by weight of purified water are mixed and fermented at room temperature for 5 hours, then aged at low temperature in the refrigerator for 24 hours to produce the secondary natural green tea sourdough. Third step of making; Mix 1 part by weight of secondary natural green tea fermentation starter prepared in the above third step with 1 part by weight of strong rice flour and 1 part by weight of purified water, ferment at room temperature for 5 hours, and then place in the refrigerator at low temperature for 24 hours. The fourth step of making tertiary natural green tea fermentation starter by maturation; 2 to 3 parts by weight of strong rice flour, 0.5 to 1 part by weight of tapioca starch, 0.05 to 0.15 parts by weight of condensed milk, and egg for 1 part by weight of the tertiary natural green tea fermentation starter. 5th method of making bread dough by mixing 0.5 to 0.6 parts by weight, 0.2 to 0.5 parts by weight of sugar, 0.05 to 0.07 parts by weight of salt, 10 to 12 parts by weight of purified water, 0.03 to 0.06 parts by weight of green tea powder, and 0.03 to 0.06 parts by weight of grape seed oil. A method of manufacturing rice tapioca starch bread dough using natural green tea fermentation starter, comprising the steps of: