WO2024101547A1 - Procédé de préparation de liquide de fermentation de bière, procédé de production de pain l'utilisant, et pain ainsi produit - Google Patents

Procédé de préparation de liquide de fermentation de bière, procédé de production de pain l'utilisant, et pain ainsi produit Download PDF

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Publication number
WO2024101547A1
WO2024101547A1 PCT/KR2023/003933 KR2023003933W WO2024101547A1 WO 2024101547 A1 WO2024101547 A1 WO 2024101547A1 KR 2023003933 W KR2023003933 W KR 2023003933W WO 2024101547 A1 WO2024101547 A1 WO 2024101547A1
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Prior art keywords
beer
bread
weight
parts
fermentation broth
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PCT/KR2023/003933
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English (en)
Korean (ko)
Inventor
이영규
김대철
박상군
신동민
Original Assignee
씨제이푸드빌 주식회사
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Publication of WO2024101547A1 publication Critical patent/WO2024101547A1/fr

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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
    • A21D2/38—Seed germs; Germinated cereals; Extracts 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer

Definitions

  • the present invention relates to a method for producing beer fermentation broth, a method for manufacturing white bread using the same, and bread produced thereby. More specifically, a method for producing a beer fermentation broth having a pH suitable for bread production using beer sourdough starter, and using the same It relates to a method of producing white bread with a light, subtle flavor and refreshing sour taste, and to the bread manufactured thereby.
  • Bread refers to food that is baked after kneading grain powder such as wheat flour with liquid. It can be divided into fermented bread, which is slowly fermented using yeast, and non-fermented bread, which is rapidly rising using baking powder. Double-fermented bread is bread made by mixing grain flour with salt, water, yeast, etc., fermenting the dough, and then baking it in the oven. A representative example of fermented bread is white bread.
  • naturally fermented bread based on yeast expressed in wheat has the advantage of being easy to digest and having excellent fermented flavor due to the presence of beneficial bacteria. Accordingly, consumer preference for naturally fermented bread is increasing and product development is actively taking place.
  • Republic of Korea Patent Publication No. 10-0748578 discloses a method of manufacturing bread fermented with Sanghwang mushroom mycelium. According to the above technology, it is possible to obtain effects such as eliminating the yeast-specific odor of conventional bread, eliminating the tough taste, and improving the taste and aroma.
  • Sanghwang mushroom mycelium must be used for fermentation, there are limitations in that the materials are not easy to obtain, the economic feasibility is low, and it is not suitable for mass production.
  • Republic of Korea Patent Publication No. 10-1926741 relates to a method of producing naturally fermented bread using rice, and discloses a method of producing naturally fermented bread by mixing rice fermentation broth into bread dough; there is.
  • the process is complicated because the culture solution is produced by fermenting rice and then mixing it with wild wild grass extract, and the unique aroma of wild wild grass leaves the bread.
  • the downside was that it could affect preference.
  • the purpose of the present invention is to provide a method of producing a beer fermentation broth having a pH suitable for bread production using beer sourdough.
  • Another object of the present invention is to provide a method of producing bread with a refreshing, sour taste and excellent flavor without unusual color or taste using the beer fermentation broth.
  • Another object of the present invention is to provide bread manufactured by the above method.
  • the present invention includes the steps of mixing beer, flour, and purified water and fermenting and maturing to produce beer sourdough; and mixing the beer sourdough with purified water and fermenting it to produce a beer fermentation broth.
  • the beer sourdough production step of the present invention includes mixing beer, flour, and purified water and fermenting at 25 to 30° C. for 12 to 24 hours; and refrigerating the fermented mixture for 24 to 72 hours at 0 to 10°C.
  • beer starter and purified water may be mixed at a weight ratio of 1:0.5 to 1:1.5.
  • the beer fermentation broth production step of the present invention can be performed by mixing beer sourdough and purified water and stirring at 20 to 30° C. for 12 to 24 hours.
  • the beer fermentation broth production step of the present invention includes a first stirring step of mixing beer starter and purified water and stirring at 20 to 30° C. for 12 to 24 hours; A second stirring step of stirring at 0 to 10° C. for 12 to 24 hours; and a third stirring step of stirring at 10 to 20° C. for 12 to 24 hours.
  • the pH of the beer fermentation broth prepared according to the present invention may be 3.5 to 4.2.
  • the present invention also provides a method of manufacturing bread using the beer fermentation broth.
  • the bread manufacturing method of the present invention includes flour; beer fermentation broth; East; sugar; salt; Preparing bread dough by mixing butter and purified water; And it may include baking the bread dough.
  • the bread dough is 5 to 15 parts by weight of beer fermentation broth, 0.1 to 3 parts by weight of yeast, 5 to 10 parts by weight of sugar, 1 to 5 parts by weight of salt, 5 to 10 parts by weight of butter, and purified water, based on 100 parts by weight of flour. It may contain 30 to 45 parts by weight.
  • the bread dough may further include one or more ingredients selected from the group consisting of tangzhong, starch, and honey.
  • the bread dough may further include 20 to 30 parts by weight of Tangjong, 1 to 10 parts by weight of starch, and 1 to 10 parts by weight of honey, based on 100 parts by weight of flour.
  • the pH of the bread prepared according to the present invention may be 4.7 to 5.2.
  • the present invention also provides bread manufactured using the above manufacturing method.
  • the fermentation of complex strains in beer can be optimized, and a beer fermentation broth having a pH suitable for producing fermented bread can be produced. Therefore, when bread is manufactured using beer sourdough according to the present invention, bread with a refreshing sour taste and excellent flavor can be manufactured without any unusual color or off-flavor.
  • Figure 1 is a photograph of a finished bread manufactured in one embodiment of the present invention.
  • the present invention relates to a method of producing beer fermentation broth using beer sourdough starter having an optimal pH, a method of producing bread using the same, and bread produced thereby.
  • a beer fermentation broth with an optimal pH suitable for bread production by using beer sourdough and controlling the process conditions, and by using the beer fermentation broth, bread with a light and subtle flavor and a refreshing sour taste can be produced. It can be manufactured.
  • the beer fermentation broth of the present invention includes the steps of mixing beer, flour, and purified water, fermenting, and maturing to produce beer sourdough; and mixing the beer sourdough with purified water and fermenting it.
  • beer sourdough can be produced by mixing beer, flour, and purified water, followed by fermentation and aging.
  • the beer contains a variety of strains.
  • yeast in beer can enhance the fermentation of bread and give flavor
  • lactic acid bacteria have a refreshing sour taste and aroma components such as aroma, providing a rich taste and flavor.
  • Enzymes can improve the taste of bread by breaking down proteins and starches in advance during the fermentation process, softening the taste of bread and helping digestion when consumed.
  • the present invention by using beer when producing sourdough starter, bread with superior flavor can be produced compared to conventional sourdough starter that uses a single strain, such as commercially available yeast products.
  • the present invention is characterized by using beer starter and fermentation broth with optimal acidity by establishing process conditions suitable for the fermentation of complex strains present in beer.
  • Beers used to produce the above fermented beer starter include bottom-fermented beers such as lager, Bis, and Schwarzbier; You can use one or more types of top-fermented beer such as ale, stout, and Weissbier, and in particular, it is recommended to use sour beer (sour ale) such as Flemish, Goze, Guez Lambic, Eau de Brun, and Hopkins Weisse. This is desirable in terms of acidity of the sourdough starter.
  • the beer used to produce the beer sourdough can be used to have an alcohol content of 3 to 10% ABV, and the alcohol content of the beer is preferably 4 to 9% ABV, and more preferably 5 to 8% ABV. do.
  • the acidity range of the sourdough starter can be appropriately adjusted.
  • Flour mixed in the production of the beer sourdough includes white flour such as strong flour and all-purpose flour; And one or more types of unbleached flour such as whole wheat flour, whole wheat flour, rye flour, and spelled flour can be used.
  • each raw material may be mixed in a ratio of 30 to 150 parts by weight of beer and 50 to 200 parts by weight of purified water relative to 100 parts by weight of flour.
  • beer can be used in an amount of 40 to 100 parts by weight
  • purified water can be used in an amount of 80 to 150 parts by weight, based on 100 parts by weight of flour.
  • fermentation of the sourdough starter raw material mixture can be performed at 25 to 30°C for 12 to 24 hours, and the fermented starter is fermented by refrigerating the fermented mixture at 0 to 10°C for 24 to 72 hours. You can get it.
  • the complex strains in the beer are activated and fermentation is performed well, and sourdough starter having an optimized pH for bread production with improved acidity and sweetness can be produced.
  • the pH of the beer sourdough prepared according to the present invention may be 3.5 to 4.2, preferably 3.8 to 4.0.
  • base malt may be mixed when producing beer sourdough.
  • the amount of base malt may be 1 to 5 parts by weight, preferably 2 to 3 parts by weight, based on 100 parts by weight of flour.
  • additives that can be mixed when producing fermented starter such as wheat bran, fruit juice, and alcohol.
  • beer sourdough prepared in this way can be mixed into bread dough in the form of a fermentation broth.
  • beer fermentation broth can be produced by mixing and fermenting the beer sourdough and purified water.
  • the weight ratio of the beer starter and purified water may be 1:0.5 to 1:1.5, preferably 1:0.8 to 1:1.2. Within the above mixing ratio range, fermentation and stirring of fermentation starter and purified water can be performed smoothly.
  • the beer fermentation broth can be prepared by mixing beer sourdough and purified water and stirring at a temperature of 20 to 30°C, preferably 25 to 28°C, and the stirring is preferably for 12 to 24 hours. It can be performed for 14 to 18 hours.
  • the beer fermentation broth includes a first stirring step of mixing beer sourdough and purified water and stirring at 20 to 30° C. for 12 to 24 hours; A second stirring step of stirring at 0 to 10° C. for 12 to 24 hours; And it can be prepared through a third stirring step of stirring at 10 to 20°C for 12 to 24 hours.
  • the first stirring step may be performed at 25 to 30°C for 14 to 20 hours
  • the second stirring step may be performed at 5 to 10°C for 14 to 20 hours
  • the third stirring step Can be carried out at 12 to 18°C for 14 to 20 hours.
  • the multi-stage fermentation and stirring process can be repeated multiple times to obtain a more aged beer fermentation broth.
  • the beer fermentation broth obtained by fermentation and stirring for 6 to 24 months can be used for bread dough.
  • the pH of the beer fermentation broth can be optimized, and the acidity and sweetness of bread manufactured using it can be improved.
  • the pH of the prepared fermentation broth is 5.0 or more, whereas when fermentation and agitation are performed in multiple stages while changing the temperature conditions, the pH of the fermentation broth can be lowered, In particular, it was confirmed that a fermentation broth with an optimal pH range could be produced when fermentation was performed by adjusting the temperature in three stages.
  • the pH of the beer fermented broth can be lowered and adjusted to an optimal range by adjusting the process conditions during fermentation stirring.
  • the beer fermentation broth prepared through fermentation and stirring may exhibit a pH of 3.5 to 4.2, and by using the beer fermentation broth in the above pH range, bread with excellent flavor can be manufactured using a general sourdough starter.
  • fermentation starter is manufactured using beer, and fermentation of complex strains in beer is controlled by controlling the process conditions during production of the fermentation starter and fermentation broth, thereby producing a beer fermentation broth having a pH in an optimal range. Accordingly, when the beer fermentation liquid of the present invention is mixed with bread dough, bread with excellent flavor can be produced.
  • bread dough can be manufactured from dough raw materials containing wheat flour and beer fermentation broth, and the bread dough can be baked.
  • the bread dough may include flour, beer fermentation broth, yeast, sugar, salt, butter, and purified water.
  • baking flour such as strong flour, medium-sized flour, whole wheat flour, rye flour, and whole grain flour can be used as the flour.
  • the beer fermentation broth of bread dough may be included in an amount of 5 to 15 parts by weight, preferably 8 to 12 parts by weight, based on 100 parts by weight of flour. If the content of the beer fermentation broth is low, fermentation may be slow and the flavor improvement effect may be minimal, and if the content of the beer fermentation broth is too high, an off-flavor may occur and the taste of the bread may be reduced.
  • the yeast is an ingredient that aids fermentation along with the beer fermentation broth and gives volume to the bread. Considering the flavor and fermentability of the bread, it may be included in an amount of 0.1 to 3 parts by weight, preferably 0.5 to 2 parts by weight, based on 100 parts by weight of flour. .
  • the sugar is an ingredient added to allow fermentation to proceed by decomposing the sugar in the bread dough, and may be included in an amount of 5 to 10 parts by weight, preferably 6 to 9 parts by weight, based on 100 parts by weight of flour.
  • the salt is an ingredient that not only adds flavor to bread, but also strengthens the gluten structure, increases the volume of bread, and controls the fermentation speed during fermentation.
  • the salt may be included in an amount of 1 to 5 parts by weight, preferably 1.5 to 3 parts by weight, based on 100 parts by weight of flour.
  • the butter is an ingredient that softens the texture of bread and enhances its flavor, and may be included in bread dough in an amount of 5 to 10 parts by weight, preferably 8 to 10 parts by weight, relative to flour.
  • Bread dough can be manufactured by mixing the above raw materials with purified water and kneading them.
  • the bread dough may further include one or more ingredients selected from the group consisting of tangzhong, starch, and honey.
  • Tangjong used in the bread dough is a cooked dough made by dissolving flour in high-temperature water, and serves to enhance the flavor and texture of the bread and delay aging.
  • the tangjong can be used by mixing flour and purified water and then stirring for 10 to 30 minutes at a core temperature of 80 to 85°C.
  • the weight ratio of flour and purified water is preferably 1:2 to 1:4.
  • Tangjong may be included in an amount of 20 to 30 parts by weight, preferably 25 to 30 parts by weight, based on 100 parts by weight of flour.
  • the starch is an ingredient that gives elasticity to the bread dough and enhances the texture, and may be included in an amount of 1 to 10 parts by weight, preferably 3 to 8 parts by weight, based on 100 parts by weight of flour.
  • the honey is an ingredient that adds sweetness to bread and improves the baked color, and may be included in an amount of 1 to 10 parts by weight, preferably 5 to 8 parts by weight, based on 100 parts by weight of flour.
  • emulsion stabilizers or colorants such as propylene glycol alginate (PGA)
  • PGA propylene glycol alginate
  • auxiliary ingredients may be mixed in an amount that does not impair the fermentation and texture of the bread, for example, 20 parts by weight or less per 100 parts by weight of dough.
  • one or more types of alternative sugars such as eggs (whole eggs or egg yolk), margarine, shortening, oil, and alternative sugars such as allulose, stevia, and sucralose are added. Additional raw materials can be added.
  • the dough prepared by mixing the above raw materials can be divided and molded and then quickly frozen and stored, and bread can be manufactured by thawing and baking it.
  • the dough may be thawed until the core temperature is 10°C to room temperature, preferably 15 to 25°C.
  • the bread dough may go through the processes of shaping, panning, and fermenting.
  • Fermentation of the dough may be performed at room temperature to 38°C, preferably 30 to 35°C, and the fermentation time may be 30 to 70 minutes, preferably 40 to 60 minutes.
  • bread can be manufactured through a baking process in which fermented bread dough is placed in an oven and baked. At this time, the oven temperature can be adjusted to 120 to 250°C, preferably 180 to 220°C.
  • the bread manufactured according to the present invention has a finished product pH of 4.7 to 5.2, preferably 4.8 to 5.1, and can have a refreshing sour taste and flavor compared to bread manufactured using conventional sourdough starter.
  • a finished product pH of 4.7 to 5.2 preferably 4.8 to 5.1
  • the pH of the bread exceeds 5.2
  • the pH of the bread manufactured according to the process of the present invention is 5.1. It was confirmed that it was low, had excellent acidity and sweetness, and had excellent flavor.
  • 100 parts by weight of the beer sourdough starter and 100 parts by weight of purified water were placed in a stirrer and fermented and stirred at 27°C for 16 hours, fermented and stirred at 8°C for 16 hours, and then fermented and stirred at 15°C for 16 hours to prepare a beer fermentation broth. .
  • the bread dough was mixed at a temperature of 22°C, divided into 220g portions, and molded into ⁇ 80mm*55mm.
  • the molded dough was stored frozen at -35°C for more than 30 minutes to adjust the core temperature to about -7°C. Then, after metal detection and packaging, it was stored in a freezer below -18°C.
  • the beer fermentation broth of Samples 1 to 6 was prepared by adjusting the fermentation stirring temperature conditions during the production of the beer fermentation broth according to the conditions in Table 1 below, and the pH of the prepared beer fermentation broth was measured and as shown in Table 1. shown together.
  • the total fermentation time (based on 1 cycle) was set to 48 hours, and sample 2 was prepared by fermenting and stirring at 27°C for 16 hours and then maintaining it at 8°C for 32 hours.

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  • Engineering & Computer Science (AREA)
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  • Food Science & Technology (AREA)
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Abstract

La présente invention concerne un procédé de préparation d'un liquide de fermentation de bière, un procédé de production de pain l'utilisant, et un pain ainsi produit. Selon la présente invention, la bière est utilisée en tant qu'ingrédient de départ de fermentation et les conditions de traitement sont ajustées, grâce à quoi la fermentation de la microflore complexe dans la bière peut être optimisée, et un liquide de fermentation de bière approprié pour produire du pain au levain ayant un pH approprié peut être produit. Par conséquent, lors de l'utilisation du démarreur de fermentation de bière selon la présente invention, il est possible de produire du pain qui est unique et aromatisé, avec un goût acide rafraîchissant et pas de couleur atypique ou d'odeur atypique.
PCT/KR2023/003933 2022-11-09 2023-03-24 Procédé de préparation de liquide de fermentation de bière, procédé de production de pain l'utilisant, et pain ainsi produit WO2024101547A1 (fr)

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KR1020220148467A KR20240067463A (ko) 2022-11-09 2022-11-09 맥주 발효액의 제조방법, 이를 이용한 식빵 제조방법 및 이에 의해 제조된 식빵
KR10-2022-0148467 2022-11-09

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WO2024101547A1 true WO2024101547A1 (fr) 2024-05-16

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006166716A (ja) * 2004-12-13 2006-06-29 Mitsu:Kk パン用酵母製造用種およびパン用酵母の製造方法
WO2017078530A1 (fr) * 2015-11-06 2017-05-11 Coöperatie Avebe U.A. Fermentation
JP2018139535A (ja) * 2017-02-28 2018-09-13 日本製粉株式会社 油糧種子含有熟成発酵種
KR101966324B1 (ko) * 2018-07-25 2019-04-05 박원선 천연 발효종을 이용한 식빵의 제조방법

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006166716A (ja) * 2004-12-13 2006-06-29 Mitsu:Kk パン用酵母製造用種およびパン用酵母の製造方法
WO2017078530A1 (fr) * 2015-11-06 2017-05-11 Coöperatie Avebe U.A. Fermentation
JP2018139535A (ja) * 2017-02-28 2018-09-13 日本製粉株式会社 油糧種子含有熟成発酵種
KR101966324B1 (ko) * 2018-07-25 2019-04-05 박원선 천연 발효종을 이용한 식빵의 제조방법

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SANG-WOOK SEO: "Quality Characteristics of White Bread Added with Beer", J EAST ASIAN SOC DIETARY LIFE, vol. 20, no. 6, 1 January 2010 (2010-01-01), pages 863 - 872, XP093169502 *

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