KR20240079658A - Methods of manufacturing fermented bread using a natural sourdough - Google Patents

Abstract

The present invention relates to a method for producing fermented bread using natural sourdough starter. The present invention includes the fermentation starter production step (S100) of adding sugar and water to apples and fermenting them to produce fermented starter, mixing the fermented broth with strong flour and drinking water, kneading the fermented starter, and then producing sourdough starter at room temperature. Step (S200), a dough manufacturing step (S300) of mixing the fermentation broth, fermentation starter, bread flour, salt, sugar, butter, powdered milk, and drinking water and then kneading to prepare the dough, and mixing the dough with the first step (S300). A primary fermentation step (S400) of fermentation, a secondary fermentation step (S500) of dividing the dough that has gone through the first fermentation step (S400) and performing intermediate fermentation, followed by secondary fermentation, and the secondary fermentation step (S500) ) and a heating step (S600) of baking the dough that has undergone ) in an oven, and the fermentation starter manufacturing step (S200) includes 4 to 6% by weight of the fermentation broth, 65 to 70% by weight of bread flour, and the remaining amount. The fermented starter is produced by pouring drinking water into a mixing bowl, kneading at room temperature, and then maturing for 15 to 16 hours at a temperature of 25 to 26°C. According to the present invention having such a configuration, there is an advantage in producing fermented bread that has excellent texture and flavor and can be stored for a long time.

Description

Methods of manufacturing fermented bread using a natural sourdough}

The present invention relates to a method of manufacturing fermented bread using natural sourdough starter, and more specifically, to a method of manufacturing fermented bread using natural sourdough starter that contains natural sourdough starter, is easily digested and absorbed, and has excellent texture and flavor. .

Recently, as consumers' needs for well-being have increased, the demand for natural fermented bread that does not use chemical additives is increasing, not just for bread to satisfy hunger, but for health.

Naturally fermented bread refers to bread made by making living sourdough starter from various ingredients and fermenting it with natural yeast instead of artificial yeast. Bread made with flour, water, salt, and natural sourdough as basic ingredients does not contain any chemical additives, so it has a light and deep flavor.

In addition, naturally fermented bread requires a longer maturation time than regular bread that is leavened with yeast, but by using natural yeast that has gone through a sufficient maturation process, it has the advantage of being healthy and easy to digest.

Taking these consumer needs into consideration, we have conducted diverse research to avoid the use of chemicals and improve the quality and functionality of bread, such as using bread improvers or functional ingredients derived from natural substances and natural yeast made by fermenting rice into bread. It is becoming.

However, research and development on yeast, which is one of the most important factors in determining product quality in the production of fermented bread, is still at the stage of simple improvement of manufacturing technology, and most of them are commercially supplied exclusively by certain regions and a few companies around the world. Yeast is currently being used.

However, because commercial yeast is produced by isolating and orienting specific strains and then mass-producing, fermented bread using it alone has a short fermentation time and does not contain other microorganisms, so metabolites by microorganisms are not sufficiently produced, so the quality is low. In addition to this, it has limitations as it has low storage capacity and lacks flavor and texture.

Therefore, there is a need to develop baking technology that can be stored for a long time and has better flavor and texture.

Republic of Korea Patent Publication No. 10-1674617 (registered on November 3, 2016)

The present invention was invented to improve the above problems, and the problem to be solved by the present invention is a method of manufacturing fermented bread using natural sourdough starter that has excellent flavor and texture and can be stored for a long time using fruits such as apples. is to provide.

The technical problems of the present invention are not limited to those mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

According to a method of manufacturing fermented bread using natural sourdough starter according to an embodiment of the present invention in order to achieve the above problem, the liquid starter manufacturing step of adding sugar and water to apples and fermenting them to produce fermented broth starter; A sourdough starter manufacturing step of mixing strong flour and drinking water into the fermented broth, kneading the mixture, and then producing sourdough starter at room temperature; A dough manufacturing step of mixing the fermentation broth, the fermentation starter, bread flour, salt, sugar, butter, powdered milk, and drinking water and then kneading to prepare the dough; A primary fermentation step of primary fermentation of the dough; A secondary fermentation step of dividing the dough that has undergone the primary fermentation step, performing intermediate fermentation, and then performing secondary fermentation; And a heating step of baking the dough that has undergone the secondary fermentation step in an oven. At this time, in the fermentation starter production step, 4 to 6% by weight of the fermentation broth, 65 to 70% by weight of bread flour, and the remaining amount of drinking water are added to a mixing bowl, kneaded at room temperature, and then kneaded at a temperature of 25 to 26°C for 15 to 15 minutes. It is characterized by producing sourdough starter by maturing it for 16 hours.

And according to the method of producing fermented bread using natural sourdough starter according to an embodiment of the present invention, in the dough manufacturing step, 2 to 3% by weight of the fermented starter, 10 to 15% by weight of the sourdough starter, and 30 to 35% by weight of bread flour. %, salt 0.5 to 2% by weight, sugar 10 to 15% by weight, butter 12 to 12.5% by weight, powdered milk 1.5 to 2% by weight, and the remaining amount of drinking water are used to prepare the dough using a mixer.

In addition, according to the method for producing fermented bread using natural sourdough starter according to an embodiment of the present invention, the first fermentation step is to ferment the dough that has gone through the dough manufacturing step at 25 ± 1 ° C. and 75% relative humidity. It is characterized by putting it in a fermenter and fermenting it for 120 to 150 minutes.

In addition, according to the method of manufacturing fermented bread using natural sourdough starter according to an embodiment of the present invention, in the secondary fermentation step, the dough that has undergone the primary fermentation step is divided into individual pieces, molded, and left at room temperature for 20 minutes. After intermediate fermentation, it is placed in a fermenter at 30 to 40°C and relative humidity of 80 to 85% and fermented for 25 to 120 minutes.

In addition, according to the method of manufacturing fermented bread using natural sourdough starter according to an embodiment of the present invention, the heating step involves baking the dough that has undergone the secondary fermentation step in an oven at 190 to 270 ° C. for 18 to 30 minutes. It is characterized by

Meanwhile, according to the method of producing fermented bread using natural sourdough starter according to an embodiment of the present invention, the liquid starter manufacturing step is a mixture of 30 to 35% by weight of apple, 10 to 12% by weight of sugar and the remaining amount of drinking water. A mixing step to prepare; A maturation step of placing the mixture in a sterilized glass bottle, sealing it, opening the lid every 3 to 4 hours to ventilate, and fermenting at 23 to 27°C for 3 to 4 days; And a storage step of filtering out solids from the mixture fermented through the maturation step through a sieve and storing the liquid fermented product in a sterilized glass bottle.

According to the method for producing fermented bread using natural sourdough starter according to an embodiment of the present invention, fermented broth and sourdough starter are manufactured using apples, which has the effect of having excellent texture and flavor and enabling long-term storage.

In addition, according to the method of manufacturing fermented bread using natural sourdough starter according to an embodiment of the present invention, there is an effect of improving flavor and texture through step-by-step fermentation.

In addition, according to the method of manufacturing fermented bread using natural sourdough starter according to an embodiment of the present invention, apple liquid fermented from apples is used when kneading bread to enhance the sweetness of apples and the effectiveness of various vitamins contained therein. The ingredients also have the effect of providing fermented bread that is beneficial to health.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

Figure 1 is a flowchart showing a method of manufacturing fermented bread using natural sourdough starter according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily practice the present invention.

In describing the embodiments, description of technical content that is well known in the technical field to which the present invention belongs and that is not directly related to the present invention will be omitted. This is to convey the gist of the present invention more clearly without obscuring it by omitting unnecessary explanation.

As shown in the attached FIG. 1, the method for producing fermented bread using natural sourdough starter according to the present invention largely consists of a starter preparation step (S100), a sourdough starter preparation step (S200), a dough preparation step (S300), and a first step. It can be composed of a fermentation step (S400), a secondary fermentation step (S500), and a heating step (S600).

First, in the liquor production step (S100), fermentation broth is manufactured.

In this embodiment, the liquid preparation step (S100) includes a mixing step, a maturation step, and a storage step.

In the mixing step, a mixture is prepared by mixing 30 to 35% by weight of apples, 1 to 3% by weight of sugar, and the remaining amount of drinking water in the sterilized glass bottle.

In the ripening stage, it is placed in a glass bottle and fermented at 23 to 27°C for 5 to 6 days.

In this example, fermented broth is prepared using only apples, but it is not necessarily limited thereto. The fermented broth can be made of one or more of raisins, figs, Schisandra chinensis, tangerines, dried persimmons, bokbunjas, and grapefruits along with apples, and the type of fruit is not limited.

In addition, the fermentation temperature is also set at 23 to 27°C to ensure that the fermentation proceeds smoothly, but fermentation is most preferably performed at a temperature of 25 to 27°C.

Next, in the fermentation starter manufacturing step (S200), fermentation starter is manufactured.

In the fermentation starter production step (S200), 4 to 6% by weight of the fermentation broth, 65 to 70% by weight of bread flour, and the remaining amount of drinking water are added to a mixing bowl, kneaded at room temperature, and then kneaded at a temperature of 25 to 26°C for 15 to 15 minutes. Fermented starter is prepared by maturing for 16 hours.

Here, when performing the sourdough starter production step (S200), it is desirable to maintain the temperature of the dough at 25 to 26°C.

Next, in the dough manufacturing step (S300), the dough is prepared.

It is prepared by mixing the fermentation broth, fermentation starter, bread flour, salt, sugar, butter, powdered milk, and drinking water and kneading the mixture.

In this embodiment, the dough manufacturing step (S300) includes 2 to 3% by weight of the fermentation broth, 10 to 15% by weight of the fermentation starter, 30 to 35% by weight of bread flour, 0.5 to 2% by weight of salt, and 10 to 15% by weight of sugar. , prepare the dough using 12 to 12.5% by weight of butter, 1.5 to 2% by weight of powdered milk, and the remaining amount of drinking water using a mixer.

Here, if the amount of the fermentation broth is less than 2% by weight or less than 10% by weight, fermentation does not proceed smoothly, and if the amount is excessive, there is a disadvantage in that the texture of the bread is deteriorated due to excessive fermentation.

The temperature at the time of kneading is suitably 28°C to 30°C, considering the fermentation temperature of the enzyme and the viscosity of the dough, but is not necessarily limited thereto.

In addition, when mixing the fermentation broth, fermentation starter, bread flour, salt, sugar, butter, powdered milk, and drinking water, butter, etc. can be added while mixing the ingredients, and the speed and usage time of the mixer, as well as the viscosity of the dough, etc. Considering this, it is appropriate to use 3 minutes at low speed, 1 minute at medium speed, 2 minutes at low speed after adding butter, 3 minutes at medium speed, and 2 minutes at high speed, but this is not necessarily limited.

Next, in the first fermentation step (S400), the dough is first fermented.

In this embodiment, in the first fermentation step (S400), the dough that has undergone the dough manufacturing step is placed in a fermenter under conditions of 24 to 26°C and 75% relative humidity and fermented for 120 to 150 minutes.

Here, it is desirable to punch the primary fermented dough to remove air bubbles. That is, when the primary fermentation is completed, the primary fermented dough is punched to remove air bubbles.

Next, in the secondary fermentation step (S500), the dough that has passed through the primary fermentation step (S400) is divided and subjected to intermediate fermentation, followed by secondary fermentation.

In this embodiment, the secondary fermentation step (S500) is performed by dividing the dough that has undergone the primary fermentation step into individual pieces and forming them, followed by intermediate fermentation at room temperature for 20 minutes, and then at 30 to 40 ° C. and relative humidity of 80 to 85. It is placed in a % fermenter and fermented for 25 to 120 minutes.

Then, the dough that has gone through the second fermentation step (S500) is punched like the dough that has gone through the first fermentation step (S400) to remove air bubbles.

The dough prepared in the above manner does not use yeast, so it does not have an off-flavor peculiar to yeast, and provides excellent flavor to bread through the use of fermentation broth and fermentation starter, and can also supply nutrients that are lacking in bread.

In particular, the disadvantage of bread becoming tough over time due to conventional yeast can be improved.

Since the above-mentioned dough can be stored in an oven as in the heating step (S600) to be explained below after molding, ordinary fermented bread can be manufactured, and various fillings are put into the inside of the fermented bread or molded into various shapes, and the bread is formed. It goes without saying that the surface can be topped with ingredients such as almonds, walnuts, or butter.

In other words, if bread is manufactured through the process of forming the above-mentioned dough and baking it in an oven, it is naturally included in the present invention.

Next, in the heating step (S600), the dough that has gone through the secondary fermentation step (S500) is baked in an oven.

In this embodiment, the heating step (S600) involves baking the dough that has gone through the secondary fermentation step (S500) in an oven at 190 to 270°C for 18 to 30 minutes. At this time, the baking time in the oven can be temperature adjusted depending on the molded shape and size of the dough.

Hereinafter, the method for manufacturing fermented bread using natural sourdough starter according to the present invention and the physical properties of fermented bread manufactured through the method will be described using examples.

<Preparation Example 1> Preparation of natural fermented starter

Mix 80g of fermentation raw material (prepared by mixing 30% by weight of apple, 2% by weight of sugar and the remaining amount of drinking water, and naturally fermenting at a temperature of 25℃ for 4 days), 560g of drinking water, and 1,120g of bread flour, and brew for 3 minutes at a speed of 150rpm. Natural fermentation starter was prepared by stirring for 1 minute at a speed of 500 rpm. At this time, the temperature of the dough was maintained at 25 to 26°C.

And the natural fermented starter was aged for 15 to 16 hours while maintaining 25 to 26°C.

<Example 1>

1760g of natural fermented starter prepared through Preparation Example 1 was mixed with 400g of room temperature drinking water, 480g of bread flour, 32g of salt, 240g of sugar, and 32g of powdered milk, stirred at 150rpm for 3 minutes, 500rpm for 1 minute, and then mixed with butter. Add 200g. Then, the mixing point is completed by gradually increasing the speed to 2 minutes at 150 rpm, 3 minutes at 500 rpm, and 2 minutes at 750 rpm. At this time, the temperature of the dough was maintained at 30°C.

Next, the dough was put into the fermenter, and after primary fermentation at a temperature of 27°C and a relative humidity of 75% for 150 minutes, the fermented dough was divided into 230 to 250g, rounded, and fermented for 20 minutes at a temperature of 30°C. Intermediate fermentation for minutes. Then, the dough that has completed the intermediate fermentation is formed into a three-layer fold, placed in a fermenter, and subjected to secondary fermentation at a temperature of 38°C and a relative humidity of 85% for 60 minutes.

The dough whose fermentation was completed in this way was heated in an oven with an upper heat of 190°C and a lower heat of 210°C for 30 minutes while changing the direction of the dough to prepare bread using natural sourdough starter.

<Example 2>

50 g of fermentation starter, 600 g of drinking water, and 700 g of bread flour prepared through Preparation Example 1 were mixed and stirred at a speed of 150 rpm for 3 minutes and at a speed of 500 rpm for 1 minute to prepare a sponge material containing natural fermentation starter. At this time, the temperature of the dough was maintained at 25 to 26°C.

And the sponge material containing natural fermentation starter was aged for 15 to 16 hours while maintaining 26 to 28°C.

The sponge material prepared in this way is mixed with 100g of bread flour, 200g of all-purpose flour, 50g of fermentation starter, 20g of salt, 4g of malt, and 15g of lemona (vitamin C) and kneaded for 3 minutes. At this time, the temperature of the dough was maintained at 25 to 26°C.

The dough is placed in a fermenter and subjected to primary fermentation at a temperature of 27°C and a relative humidity of 75% for 90 minutes. At this time, after 40 minutes of fermentation, the dough is taken out, given a first punch, and put into the fermenter again. After 30 minutes, the dough is taken out again, given a second punch, put into the fermenter, and fermented for 20 minutes.

Next, the fermented dough is divided into 360g, rounded into an oval shape at room temperature, and then intermediately fermented for 20 minutes. Then, lightly degas the dough that has completed intermediate fermentation. After forming it into a cane shape, it is placed in a fermenter and secondary fermentation is carried out for 60 minutes at a temperature of 38°C and a relative humidity of 80%.

In this way, the fermented dough is cupped with a cupping knife, and topping with butter, etc. according to preference.

The dough for which the cupping work was completed was heated in an oven at 190°C on top and 230°C on bottom for 30 minutes while changing the direction of the dough, thereby producing a baguette using natural sourdough starter. At this time, steam injection is not necessary in an oven capable of steam operation, but in an oven without steam operation, it is desirable to spray steam first after heating begins and secondly after one minute.

<Comparative Example 1>

300g of bread flour, 9g of yeast, 40g of sugar, 1 egg, 180ml of milk, 20g of butter, 5g of salt, and a small amount of flour were placed in a mixer and stirred at a speed of 150rpm for 1 minute to prepare a mixture of raw materials for bread. Put it in a kneader equipped with a stirrer and knead for 3 minutes. Then, the completed dough is put into a fermenter and fermented at a temperature of 30° C. for 55 minutes, and then the fermented dough is formed into a three-layer fold.

Next, bread was manufactured by changing the heating direction of the molded dough at a temperature of 175°C for 26 minutes.

The preservation properties of the bread prepared through Example 1 and Comparative Example 1 were measured and shown in Table 1 below.

(However, for the preservation of bread, a method was used to check when mold appears on the surface by leaving the manufactured bread naturally at a temperature of 20°C.)

division Mold occurrence period Example 1 11th Comparative Example 1 6 days

As shown in Table 1 above, it can be seen that the preservation of the bread manufactured through Example 1 of the present invention is significantly improved by the natural fermentation starter.

In addition, the taste, texture, aroma, and overall preference of the bread prepared through Example 1 and Comparative Example 1 were measured and shown in Table 2 below.

(However, the taste, texture, aroma and overall preference of bread were measured using a 5-point scale using 15 test subjects. 5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad)

division taste Texture incense overall preference Example 1 4.8 4.5 4.4 4.5 Comparative Example 1 3.1 3.5 4.1 3.5

As shown in Table 2 above, it can be seen that the taste, texture, aroma, and overall preference of the bread manufactured through Example 1 of the present invention are significantly improved compared to the bread manufactured through Comparative Example 1.

Meanwhile, the specification and drawings disclose preferred embodiments of the present invention, and although specific terms are used, they are used in a general sense to easily explain the technical content of the present invention and aid understanding of the present invention. It is not intended to limit the scope of the invention. It is obvious to those skilled in the art that in addition to the embodiments disclosed herein, other modifications based on the technical idea of the present invention can be implemented.

S100: Liquid type manufacturing step
S200: Sourdough starter manufacturing step
S300: Dough manufacturing step
S400: First fermentation step
S500: Second fermentation step
S600: Heating step

Claims (6)

Liquid production step of adding sugar and water to apples and fermenting them to produce fermented liquid;
A sourdough starter production step of mixing strong flour and drinking water into the fermented broth, kneading the mixture, and then producing sourdough starter at room temperature;
A dough manufacturing step of mixing the fermentation broth, the fermentation starter, bread flour, salt, sugar, butter, powdered milk, and drinking water and then kneading to prepare the dough;
A primary fermentation step of primary fermentation of the dough;
A secondary fermentation step of dividing the dough that has undergone the primary fermentation step, performing intermediate fermentation, and then performing secondary fermentation; and
It consists of a heating step of baking the dough that has undergone the secondary fermentation step in an oven,
The fermentation starter manufacturing step is,
4 to 6% by weight of the fermentation broth, 65 to 70% by weight of bread flour, and the remaining amount of drinking water are added to a mixing bowl, kneaded at room temperature, and then aged at a temperature of 25 to 26°C for 15 to 16 hours to prepare fermentation starter. A method of manufacturing fermented bread using natural fermentation starter, characterized in that:
According to clause 1,
In the dough manufacturing step,
2 to 3% by weight of the above fermentation broth, 10 to 15% by weight of sourdough starter, 30 to 35% by weight of bread flour, 0.5 to 2% by weight of salt, 10 to 15% by weight of sugar, 12 to 12.5% by weight of butter, 1.5 to 2% by weight of powdered milk. %, a method of producing fermented bread using natural fermentation starter, characterized in that dough is prepared using the remaining amount of drinking water using a mixer.
According to clause 2,
The first fermentation step is,
A method of manufacturing fermented bread using natural sourdough starter, characterized in that the dough that has gone through the dough manufacturing step is placed in a fermenter at 25 ± 1°C and relative humidity of 75% and fermented for 120 to 150 minutes.
According to clause 3,
The secondary fermentation step is,
The dough that has gone through the first fermentation step is divided into individual pieces, molded, intermediately fermented at room temperature for 20 minutes, and then placed in a fermenter at 30 to 40°C and relative humidity of 80 to 85% and fermented for 25 to 120 minutes. A method of manufacturing fermented bread using natural fermentation starter.
According to clause 4,
The heating step is,
A method of manufacturing fermented bread using natural fermentation starter, characterized in that the dough that has undergone the secondary fermentation step is baked in an oven at 190 to 270 ° C. for 18 to 30 minutes.
According to clause 5,
The liquid production step is,
A mixing step of preparing a mixture by mixing 30 to 35% by weight of apples, 1 to 3% by weight of sugar, and the remaining amount of drinking water;
A maturation step of placing the mixture in a sterilized glass bottle, sealing it, opening the lid every 3 to 4 hours to ventilate, and fermenting at 23 to 27°C for 3 to 4 days; and
A storage step of filtering out solids from the mixture fermented through the maturation step through a sieve and storing the liquid fermented product in a sterilized glass bottle. A method of producing fermented bread using natural sourdough starter, comprising: .