KR950010758A - 쌀 발효액 제조방법 및 쌀 발효액을 이용한 빵의 품질개선방법 - Google Patents

쌀 발효액 제조방법 및 쌀 발효액을 이용한 빵의 품질개선방법 Download PDF

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KR950010758A
KR950010758A KR1019930020634A KR930020634A KR950010758A KR 950010758 A KR950010758 A KR 950010758A KR 1019930020634 A KR1019930020634 A KR 1019930020634A KR 930020634 A KR930020634 A KR 930020634A KR 950010758 A KR950010758 A KR 950010758A
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fermentation broth
rice fermentation
medium
rice
water
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KR1019930020634A
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KR960003634B1 (ko
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허영화
정제윤
이천용
김덕훈
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한정남
주식회사 샤 니
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
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Abstract

본 발명은 쌀 발효액의 제조방법 및 쌀 발효액을 이용한 빵의 품질개선 방법에 관한 것으로서, 물과 미량의 누룩이 혼합된 배지에서 미분율 30∼60℃ 발효시킴으로써, 빵의 향을 증진시키고 팽창제로 사용할 수 있는 쌀 발효액을 얻을 수 있었고, 누룩외에 쉽게 구득할 수 있는 프로피오니박테리움속, 락토바실러스속을 위의 배지에 접종함으로써 더욱 좋응 효과를 얻을 수 있었고, 누룩외에 젖산을 미량 첨가하는 것이 바람직함도 밝혀졌고, 이렇게 얻은 쌀 발효액을 시드로하여 미분, 물, 누룩을 적절히 혼합, 발효시켜 쌀 발료액을 대량으로 만들 수 있었으며, 이 쌀 발효액을 급수와 대략 동일한 비율로 제빵원료와 혼합하여 향이 증진되고 팽창성이 양호한 빵을 제조할 수 있었다.

Description

쌀 발효액 제조 방법 및 쌀 발효액을 이용한 빵의 품질개선방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (12)

  1. 미분을 물에 대하여 대략정도로 혼합하고 누룩을 첨가하여 30~60°의 온도로 미분을 pH4.0 이하, T.T.A.(Total Tiratable Acidity) 6.0ml 이상(0.1N NaOH, end point pH 8.3) 발효시키는 것을 특징으로 하는 쌀 발효액의 제조방법.
  2. 제1항에 있어서, 미량의 젖산을 배지에 첨가하는 것을 특징으로 하는 쌀 발효액의 제조방법.
  3. 제1항 또는 제2항에 있어서, 상기 배지에 프로피오니박테리움속, 락토바실러스속을 접종하는 것을 특징으로 하는 쌀 발효액의 제조방법.
  4. 미분을 물에 대하여 대략정도로 혼합하고 누룩을 첨가하여 30~60℃의 온도로 미분을 pH4.0 이하, T.T.A.(Total Titratable Acidity) 6.0ml 이상(0.1N NaOH, end point pH8.3) 발효시켜 시드를 만들고, 중량비로 이 시드가 미분에 대하여 대략물에 대하여의 비율이 되도록, 시드, 미분 및 물을 미량의 누룩과 함께 혼합하여 미분을 시드와 동일하게 발효시키는 것을 특징으로 하는 쌀 발효액의 제조방법.
  5. 제4항에 있어서, 미량의 젖산을 상기 시드발효용 배지에 첨가하는 것을 특징으로 하는 쌀 발효액의 제조방법.
  6. 제4항 또는 제5항에 있어서, 상기 시드발효용 배지에 프로피오니박테리움속, 락토바실러스속을 접종하는 것을 특징으로 하는 쌀 발효액의 제조방법.
  7. 미분을 물과 누룩이 혼합된 배지에서 발효시켜 얻은 쌀 발효액.
  8. 제7항에 있어서, 배지에 젖산이 첨가된 쌀 발효액.
  9. 제7항에 또는 제8항에 있어서, 배지에 프로피오니박테리움속, 락토바실러스속이 접종된 쌀 발효액.
  10. 물과 누룩이 혼합된 배지에서 미분을 발효시켜 얻은 쌀 발효액을 제빵원료에 혼합하여 제조하는 것을 특징으로 하는 쌀 발효액을 이용한 빵의 품질개선방법.
  11. 제10항에 있어서, 쌀 발효액이 젖산이 첨가된 배지에서 발효된 것임을 특징으로 하는 쌀 발효액을 이용한 빵의 품질개선방법.
  12. 제10항 또는 제11항에 있어서, 쌀 발효액이 프로피오니박테리움속, 락토바실러스속이 접종된 배지에서 발효된 것임을 특징으로 하는 쌀 발효액을 이용한 빵의 품질개선방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019930020634A 1993-10-06 1993-10-06 쌀 발효액 제조 방법 및 쌀 발효액을 이용한 빵의 품질개선방법 KR960003634B1 (ko)

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KR1019930020634A KR960003634B1 (ko) 1993-10-06 1993-10-06 쌀 발효액 제조 방법 및 쌀 발효액을 이용한 빵의 품질개선방법

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KR950010758A true KR950010758A (ko) 1995-05-15
KR960003634B1 KR960003634B1 (ko) 1996-03-21

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100770038B1 (ko) * 2006-08-26 2007-10-26 한영숙 쌀 찐빵의 제조방법

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100959615B1 (ko) * 2007-12-11 2010-05-27 구명심 흑미발효종을 이용한 케익의 제조방법 및 그 케익
KR101876384B1 (ko) * 2017-11-28 2018-08-09 가톨릭관동대학교산학협력단 각지의 투명성 증대용 처리용액과 이를 이용한 각지 제조방법, 그 제조장치 및 그 방법에 의해 제조된 각지

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100770038B1 (ko) * 2006-08-26 2007-10-26 한영숙 쌀 찐빵의 제조방법

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