KR102231243B1 - The method of manufacturing ferment fruit bread using sourdough of barley - Google Patents

The method of manufacturing ferment fruit bread using sourdough of barley Download PDF

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KR102231243B1
KR102231243B1 KR1020200112836A KR20200112836A KR102231243B1 KR 102231243 B1 KR102231243 B1 KR 102231243B1 KR 1020200112836 A KR1020200112836 A KR 1020200112836A KR 20200112836 A KR20200112836 A KR 20200112836A KR 102231243 B1 KR102231243 B1 KR 102231243B1
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weight
dough
barley
fermented
mixing
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윤연중
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윤연중
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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
    • 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
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/02—Mixing or kneading machines for the preparation of dough with vertically-mounted tools; Machines for whipping or beating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/12—Apparatus for slotting, slitting or perforating the surface of pieces of dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C5/00—Dough-dividing machines
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a method of preparing fermented fruit bread using a barley yeast starter. The method of preparing fermented fruit bread using a barley yeast starter comprises: an ingredient preparing step of weighting and preparing ingredients such as 8.15 wt% of medium wheat flour, 8.15 wt% of whole wheat, 0.93 wt% of salt, 0.93 wt% of raw yeast, 0.93 wt% of a malt extract, 8.15 wt% of embryonic dough, 8.15 wt% of barley sourdough starter dough, 4.08 wt% of water, 41.44 wt% of polish dough, and 19.09 wt% of pretreated fruits; an ingredient mixing step of putting, in a kneader, the 8.15 wt% of medium wheat flour, 8.15 wt% of whole wheat, 0.93 wt% of salt, 0.93 wt% of raw yeast, 0.93 wt% of a malt extract, 8.15 wt% of embryonic dough, 8.15 wt% of barley sourdough starter dough, 4.08 wt% of water, and 41.44 wt% of polish dough, mixing the same for three minutes at low speed and for two minutes at high speed, and stirring and mixing the mixture thereof with 11.64 wt% of pretreated raisin, 2.21 wt% of dried apricot, and 5.24 wt% of semi-dried figs; a molding step of resting dough mixed with the pretreated fruits at room temperature for 40 minutes, punching the dough once, dividing the dough using an automatic divider, rolling out the punched dough, sealing a bottom portion of the dough, spreading the dough on a wood basket, fermenting the dough at room temperature of 27°C, and forming pound-shaped cuts in the dough so as to prepare a molded product; and a firing step of steaming the molded product in a deck oven and firing the molded product in the deck oven having an upper heat at 250°C and a lower heat at 230°C. According to the present invention, it is possible to prepare fermented fruit bread that is beneficial to the health of consumers.

Description

보리 효모종을 이용한 발효 과일빵 제조방법{The method of manufacturing ferment fruit bread using sourdough of barley} The method of manufacturing ferment fruit bread using sourdough of barley}

본 발명은 보리 효모종을 이용한 발효 과일빵 제조방법에 관한 것으로, 더욱 상세하게는 보리쌀을 발효한 보리 효모 액종과 전처리된 건포도, 건살구 및 무화과를 이용하여 제빵 반죽시 사용하여 보리의 고소 맛과 그 내부에 포함된 베타-글루칸의 식이섬유를 통해 콜레스테롤의 함량을 낮추고 성인병을 예방하여 건강에 유익한 보리 효모종을 이용한 발효 과일빵 제조방법에 관한 것이다.The present invention relates to a method for manufacturing fermented fruit bread using barley yeast species, and more particularly, to a method for preparing a fermented fruit bread using barley yeast, and more specifically, using barley yeast liquids fermented with barley rice and pre-treated raisins, dried apricots, and figs for baking dough. It relates to a fermented fruit bread manufacturing method using barley yeast species that are beneficial to health by lowering the content of cholesterol and preventing adult diseases through the dietary fiber of beta-glucan contained therein.

또한, 본 발명은 전처리된 건포도, 건살구 및 반건조 무화과 및 보리효모 도우 등이 혼합한 재료와 보리 효모 액종을 사용하여 과일빵을 제조하여 건조 및 전처리된 과일의 영양분을 섭취할 수 있고, 보리 효모 액종을 통해 제빵 반죽시 발효활성도가 우수하고 빵의 노화를 지연시켜 주고 보리 효모 액종을 통해 소화 및 생체 내 지방대사에 영향을 미쳐 혈중 콜레스테롤을 감소시켜 주는 보리 효모종을 이용한 보리 효모종을 이용한 발효 과일빵 제조방법에 관한 것이다.In addition, the present invention prepares a fruit bread using a mixture of pretreated raisins, dried apricots and semi-dried figs and barley yeast dough, and barley yeast liquids to intake nutrients of dried and pretreated fruits, and barley The use of barley yeast species using barley yeast species that has excellent fermentation activity during baking dough through yeast liquid species, delays aging of bread, affects digestion and fat metabolism in vivo through barley yeast liquid species, and reduces blood cholesterol. It relates to a fermented fruit bread manufacturing method.

현대에는 바쁘게 쫓기는 사회생활로 인하여 아침을 거르든가 제때 식사를 못하는 때가 늘어나게 되어 건강을 해치는 사람이 많아졌으며, 식사 한 끼를 해결하기 위하여 햄버거, 샌드위치, 빵 또는 콘프러스트 등과 같이 간편한 아침식사를 위한 인스턴트 식품들이 늘어나고 있다.In modern times, due to the busy social life, the number of people who skip breakfast or cannot eat on time has increased, and many people are harming their health.In order to solve a meal, instant meals such as hamburgers, sandwiches, bread or corn are used for convenient breakfast. Foods are increasing.

빵류라 함은 곡분을 주원료로 하여 이에 다른 식품 또는 식품 첨가물을 가하여 제조되는 식빵, 케이크류, 빵, 도넛 등을 말한다.Bread refers to bread, cakes, breads, donuts, etc. that are manufactured by adding other foods or food additives to grain flour as the main raw material.

최근 생활수준이 향상됨에 따라 식품에 대한 소비자들의 기호성이 다양해지고 고급화되면서, 조리가 간편하고 미각에 대한 기호도가 높은 가공식품을 선호하는 경향이 높아지고 있다.With the recent improvement in living standards, consumers' preference for food is diversified and advanced, and as a result, there is a growing tendency to prefer processed foods that are easy to cook and have high taste preferences.

또한, 빵을 만들기 위해서는 발효종이 반드시 필요하며, 발효종은 소비자들의 변화되는 입맛과 트렌드를 충족시켜 줄 수 있을 뿐만 아니라 건강에도 도움이 됨으로 다양한 종류의 발효종을 이용하여 빵의 원료로 사용되고 있다.In addition, fermented species are indispensable to make bread, and fermented species are used as raw materials for bread by using various types of fermented species because they can not only satisfy consumers' changing tastes and trends, but also benefit health.

한편, 빵 제조시 원료로 건포도를 이용하고 있는데, 이는 건포도에 함유된 올레노익산이란 성분의 충치를 유발하는 원인균의 성장을 억제하여 충지를 예방하는 효과가 탁월하며, 건포도 내에 함유된 붕소의 경우 칼슘 및 마그네슘의 흡수 외 집중력과 기억력을 향상해주는 효과가 있고, 항산화제 성분의 경우 시력이 떨어지는것을 예방하고 또 폴리페놀의 성분은 눈의 건강에 해로운 성분 제거해 주고, 건포도는 식이섬유가 풍부하여 함유된 타닌의 성분을 통해 장의 연동운동을 자극하며 변비를 해소하며 장에 쌓인 숙변 제거는 효과가 있다.On the other hand, raisins are used as a raw material when making bread, which is excellent in preventing the growth of the causative bacteria that cause tooth decay by the component of olenoic acid contained in raisins, and in the case of boron contained in raisins. In addition to the absorption of calcium and magnesium, it has the effect of improving concentration and memory.Antioxidant ingredient prevents eyesight from falling, and the polyphenol ingredient removes ingredients that are harmful to the health of the eyes, and raisins are rich in dietary fiber. It stimulates peristalsis of the intestine through the ingredients of tannin, relieves constipation, and removes sukbyeon accumulated in the intestine is effective.

그러나, 건포도를 이용하여 빵을 만들때 건포도 자체를 빵 재료에 혼합함으로써 그 유효성분이 있지만 이를 싫어하는 사람들이 있어 그 사용이 한정적으로 사용되는 현실이다.However, when making bread using raisins, the raisins themselves are mixed with the ingredients of the bread, so there are active ingredients, but there are people who hate them, so its use is limited.

따라서, 본 출원인은 잡곡빵을 제조함에 있어 건포도를 발효한 설타나 액종 및 발효종을 잡곡의 재료와 혼합하여 건포도의 효능을 극대화한 방안을 제안하고자 한다.Therefore, the applicant of the present invention intends to propose a method of maximizing the efficacy of raisins by mixing the raisin fermented sulta or liquid species and fermented species with the ingredients of the raisins in manufacturing multigrain bread.

잡곡 삼색 빵 제조 방법 및 이 방법에 의해 제조된 잡곡 삼색 빵(METHOD FOR PRODUCING TRICOLOR BREAD WITH MIXED GRAINS AND A TRICOLOR BREAD MIXED GRAINS BY THE SAME METHOD)(특허등록번호 제10-1384791호)Multi-grain tricolor bread manufacturing method and multi-grain tricolor bread manufactured by this method (METHOD FOR PRODUCING TRICOLOR BREAD WITH MIXED GRAINS AND A TRICOLOR BREAD MIXED GRAINS BY THE SAME METHOD) (Patent Registration No. 10-1384791)

본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 그 목적은 보리쌀을 발효한 보리 효모 액종과 전처리된 건포도, 건살구 및 무화과를 이용하여 제빵 반죽시 사용하여 보리의 고소 맛과 그 내부에 포함된 베타-글루칸의 식이섬유를 통해 콜레스테롤의 함량을 낮추고 성인병을 예방하여 건강에 유익한 보리 효모종을 이용한 발효 과일빵 제조방법을 제공하는데 있다.The present invention has been conceived to solve the above problems, and its purpose is to use barley yeast liquids fermented with barley rice and pre-treated raisins, dried apricots and figs for baking dough. It is intended to provide a method for manufacturing fermented fruit bread using barley yeast species that are beneficial to health by lowering the content of cholesterol and preventing adult diseases through the included beta-glucan dietary fiber.

또한, 본 발명은 전처리된 건포도, 건살구 및 반건조 무화과 및 보리효모 도우 등이 혼합한 재료와 보리 효모 액종을 사용하여 과일빵을 제조하여 건조 및 전처리된 과일의 영양분을 섭취할 수 있고, 보리 효모 액종을 통해 제빵 반죽시 발효활성도가 우수하고 빵의 노화를 지연시켜 주고 보리 효모 액종을 통해 소화 및 생체 내 지방대사에 영향을 미쳐 혈중 콜레스테롤을 감소시켜 주는 보리 효모종을 이용한 발효 과일빵 제조방법을 제공하는데 있다.In addition, the present invention prepares a fruit bread using a mixture of pretreated raisins, dried apricots and semi-dried figs and barley yeast dough, and barley yeast liquids to intake nutrients of dried and pretreated fruits, and barley A fermented fruit bread manufacturing method using barley yeast that has excellent fermentation activity when baking dough through yeast liquid species, delays aging of bread, and affects digestion and fat metabolism in vivo through barley yeast liquid species, thereby reducing blood cholesterol. It is to provide.

그러나 본 발명의 목적들은 상기에 언급된 목적으로 제한되지 않으며, 언급되지 않은 또 다른 목적들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

상기의 목적을 달성하기 위해 본 발명의 실시예에 따른 보리 효모종을 이용한 발효 과일빵 제조방법은, 중력분 8.15 중량%, 통밀 8.15 중량%, 소금 0.93 중량%, 생이스트 0.93 중량%, 몰트 엑기스 0.93 중량%, 배아종 생지 8.15 중량%, 보리 발효종 생지 8.15 중량%, 물 4.08 중량%, 폴리쉬 생지 41.44 중량% 및 전처리 과일 19.09 중량%을 계량하여 재료를 준비하는 재료준비공정; 중력분 8.15 중량%, 통밀 8.15 중량%, 소금 0.93 중량%, 생이스트 0.93 중량%, 몰트 엑기스 0.93 중량%, 배아종 생지 8.15 중량%, 보리 발효종 생지 8.15 중량%, 물 4.08 중량% 및 폴리쉬 생지 41.44 중량%을 반죽기에 넣고 저속 3분, 고속 2분으로 혼합한 후, 전처리된 건포도 11.64 중량%, 건살구 2.21 중량% 및 반건조 무화과 5.24 중량%을 섞어 혼합하는 재료혼합공정; 전처리된 과일이 혼합된 반죽물을 실온에서 40분 휴지한 후 1회 펀칭하고 자동분할기에 의해 분할하여 펀칭된 반죽을 밀어 둥글게 하고 밑부분을 봉합하고 나무 바스켓에 패닝하고 27℃의 실온에서 발효한 후 우물 정(井)로 칼집을 내어 성형물을 구비하는 성형공정; 및 상기 성형물을 데크오븐에서 스팀처리한 후 윗불 250℃, 아랫불 230℃에서 25분간 소성하는 소성공정;을 포함하여 구성되는 보리 효모종을 이용한 발효 과일빵 제조방법에 있어서, 상기 보리 발효종 생지는 보리 효모 액종 50 중량%, 밀가루 50 중량%을 계량하여 믹싱볼에 넣고 혼합하여 거품기로 섞어 랩핑한 후 실온 28℃에 8시간 발효하는 1차 발효종 생지 제조단계, 보리 효모 액종 12.5 중량%, 밀가루 12.5 중량% 및 1차 발효종 생지 75 중량%을 각각 계량하여 믹싱볼에 넣고 혼합하여 거품기로 섞어 랩핑한 후 28℃ 실온에 6시간 발효하는 2차 발효종 생지 제조단계 및 보리 효모 액종 10 중량%, 밀가루 10 중량% 및 2차 발효종 생지 80 중량%을 각각 계량하여 믹싱볼에 넣고 혼합하여 거품기로 섞어 랩핑한 후 28℃ 실온에 5시간 발효하는 3차 발효종 생지 제조단계를 포함하여 구성되고, 상기 보리 효모 액종은 보리쌀을 세척하지 않고 하루 동안 물에 불렸다가 물기를 제거하고 건조된 보리쌀 14.29 중량%에 꿀 14.29 중량%을 넣어 혼합하여 곱게 갈아준 후, 살균 소독한 유리병에 물 71.42 중량%과 함께 넣고 혼합하여 25 ~ 28℃의 상온에서 2 ~ 3일 동안 숙성하고 숙성된 보리 액종을 체로 걸러서 뚜껑을 덮어 6개월 냉장보관하여 천천히 발효되어 구비되고, 상기 배아종 생지는 배아가루 16.67중량%, 세몰리나 16.67 중량%, 중력분 33.33 중량% 및 보리 효모 액종 33.33 중량%을 믹싱볼에 투입하여 교반하여 숙성하고, 상기 폴리쉬 생지는 중력분 50 중량% 및 보리 효모 액종 50중량%을 믹싱볼에 넣고 교반한 후, 발효하여 구비되는 것을 특징으로 한다.In order to achieve the above object, a fermented fruit bread manufacturing method using barley yeast species according to an embodiment of the present invention includes 8.15% by weight of gravity flour, 8.15% by weight of whole wheat, 0.93% by weight of salt, 0.93% by weight of fresh yeast, 0.93 of malt extract. Ingredient preparation process of preparing ingredients by weighing% by weight, 8.15% by weight of embryo seed dough, 8.15% by weight of barley fermented seed dough, 4.08% by weight of water, 41.44% by weight of polished dough and 19.09% by weight of pretreated fruit; Gravity flour 8.15% by weight, whole wheat 8.15% by weight, salt 0.93% by weight, fresh yeast 0.93% by weight, malt extract 0.93% by weight, germline dough 8.15% by weight, barley fermented seed dough 8.15% by weight, water 4.08% by weight and polish dough 41.44 A material mixing process of mixing and mixing 11.64% by weight of pretreated raisins, 2.21% by weight of dried apricots, and 5.24% by weight of semi-dried figs after putting weight% into a kneader and mixing at low speed 3 minutes and high speed 2 minutes; After resting for 40 minutes at room temperature, the dough mixed with the pretreated fruit is punched once, divided by an automatic splitter to push the punched dough into a round shape, and the bottom is sealed, panned in a wooden basket, and fermented at room temperature at 27℃. After forming a sheath with a well well (井) a molding process to provide a molded product; And a firing process of baking the molded product in a deck oven for 25 minutes at 250° C. above and 230° C. for 25 minutes, wherein the barley fermented seed dough comprises: Is the first fermented seed dough manufacturing step in which 50% by weight of barley yeast liquid and 50% by weight of wheat flour are weighed, mixed, mixed with a whisk, and then fermented at room temperature for 8 hours at 28℃ for 8 hours, barley yeast liquid type 12.5% by weight, wheat flour Weigh 12.5% by weight and 75% by weight of the first fermented dough, put in a mixing bowl, mix, mix with a whisk, wrap, and ferment at room temperature at 28°C for 6 hours. 10% by weight of wheat flour and 80% by weight of second fermented dough are weighed, placed in a mixing bowl, mixed, mixed with a whisk, wrapped, and fermented at room temperature at 28°C for 5 hours. The barley yeast liquid was soaked in water for one day without washing the barley rice, then dried, mixed with 14.29% by weight of dried barley rice and 14.29% by weight of honey, and then finely ground. Then, 71.42% by weight of water and 71.42% by weight of water in a sterilized glass bottle. Put together, mix, and ripen for 2 to 3 days at room temperature of 25 to 28°C. Filter the aged barley liquid species through a sieve, cover and refrigerate for 6 months to be slowly fermented. 16.67% by weight of semolina, 33.33% by weight of gravitational powder, and 33.33% by weight of barley yeast liquid are added to a mixing bowl and aged by stirring, and the polished dough contains 50% by weight of gravitational powder and 50% by weight of barley yeast liquid in a mixing bowl and stirred, It characterized in that it is provided by fermentation.

삭제delete

본 발명에 의한 보리 효모종을 이용한 발효 과일빵 제조방법은 보리쌀을 발효한 보리 효모 액종과 전처리된 건포도, 건살구 및 무화과를 이용하여 제빵 반죽시 사용하여 보리의 고소 맛과 보리 내부에 포함된 베타-글루칸의 식이섬유를 통해 콜레스테롤의 함량을 낮추고 성인병을 예방하여 건강에 유익한 발효 과일빵을 제공한다.The fermented fruit bread manufacturing method using barley yeast species according to the present invention is used in baking dough using barley yeast liquid species fermented with barley rice and pre-treated raisins, dried apricots and figs. -It provides fermented fruit bread that is beneficial to health by lowering the content of cholesterol and preventing adult diseases through the dietary fiber of glucan.

또한, 본 발명의 실시예에 따른 보리 효모종을 이용한 발효 과일빵 제조방법은 전처리된 건포도, 건살구 및 반건조 무화과 및 보리효모 도우 등이 혼합한 재료와 보리 효모 액종을 사용하여 과일빵을 제조하여 건조 및 전처리된 과일의 영양분을 섭취할 수 있고, 보리 효모 액종을 통해 제빵 반죽시 발효활성도가 우수하고 빵의 노화를 지연시켜 주고 보리 효모 액종을 통해 소화 및 생체 내 지방대사에 영향을 미쳐 혈중 콜레스테롤을 감소시켜 주는 효과를 제공한다.In addition, the fermented fruit bread manufacturing method using barley yeast species according to an embodiment of the present invention prepares fruit bread using a mixture of pretreated raisins, dried apricots, semi-dried figs, and barley yeast dough, and barley yeast liquid species. Therefore, it is possible to consume the nutrients of dried and pretreated fruits, and it has excellent fermentation activity when baking dough through barley yeast liquids, delays aging of bread, and affects digestion and fat metabolism in vivo through barley yeast liquids. It provides the effect of reducing cholesterol.

또한, 본 발명의 실시예에 따른 보리 효모종을 이용한 발효 과일빵 제조방법은 3차 보리효모 액종을 반죽전에 숙성하고 반죽시 숙성된 보리효모 액종을 활성화하여 전처리된 과일이 함유되어 이를 과일빵의 생지에 혼합하여 빵을 제조함으로 보리효모 액종의 순환공정을 통해 발효종으로 반복적으로 생성하여 사용함으로써 종균 특유의 숙성된 풍미와 발효완성도를 가지게 되어 강한 종균으로 배양하여 사용할 수 있는 효과를 제공한다.In addition, the fermented fruit bread manufacturing method using barley yeast species according to an embodiment of the present invention contains the pretreated fruit by aging the third barley yeast liquid before kneading and activating the aged barley yeast liquid species during kneading. As bread is prepared by mixing with dough, it is repeatedly produced and used as a fermented species through the circulation process of barley yeast liquid species, so that it has the unique mature flavor and fermentation completion degree of the spawn, thus providing the effect that can be cultured and used as a strong seed.

도 1은 본 발명에 따른 보리 효모종을 이용한 발효 과일빵 제조공정을 도시한 흐름도.
도 2는 도 1의 보리 발효종 생지 제조 공정을 도시한 흐름도
도 3은 도 1의 보리 효모종을 이용한 발효 과일빵 제조의 성형공정을 도시한 흐름도
도 4는 본 발명에 따른 보리 효모종을 이용한 발효 과일빵 제조의 재료 혼합된 상태를 도시한 사진
도 5는 도 4의 혼합된 재료의 반죽물의 성형공정 상태를 도시한 사진
도 6은 본 발명에 따른 성형된 보리 효모종을 이용한 발효 과일빵의 상태를 도시한 사진1 is a flow chart showing a fermented fruit bread manufacturing process using barley yeast species according to the present invention.
Figure 2 is a flow chart showing the manufacturing process of the barley fermented seed dough of Figure 1
Figure 3 is a flow chart showing a molding process of manufacturing fermented fruit bread using the barley yeast species of Figure 1
Figure 4 is a photograph showing a state of mixing ingredients for fermented fruit bread production using barley yeast species according to the present invention
5 is a photograph showing the state of the molding process of the dough of the mixed material of FIG. 4
6 is a photograph showing the state of fermented fruit bread using molded barley yeast species according to the present invention

이하, 본 발명의 바람직한 실시예를 첨부된 도면을 기초로 하여 상세히 설명한다.Hereinafter, a preferred embodiment of the present invention will be described in detail on the basis of the accompanying drawings.

본 발명은 보리를 발효한 보리 효모 액종과 건포도, 건살구 및 반건조 무화과를 전처리하여 제빵 반죽시 원료로 사용하여 전처리된 과일의 유효성분과 발효된 보리와 밀이 반응하여 부드러운 질감 및 장내 활동을 활성화하여 배변을 원할하게 하고, 보리의 베타-글루칸의 식이섬유를 통해 콜레스테롤의 함량을 낮추고 성인병을 예방하여 건강에 유익한 보리 효모종을 이용한 발효 과일빵을 제공할 수 있다.The present invention is used as raw materials for baking dough by pre-treating barley yeast liquid species fermented barley, raisins, dried apricots and semi-dried figs, and active ingredients of the pretreated fruit and fermented barley and wheat react to activate soft texture and intestinal activity. By doing so, it is possible to provide a fermented fruit bread using barley yeast species that are beneficial to health by lowering the content of cholesterol and preventing adult diseases through the dietary fiber of the beta-glucan of barley.

본 발명은 전처리된 건포도, 건살구, 무화과 및 보리 발효종 생지, 배아종 생지, 폴리시 생지가 혼합한 원재료를 구비하고 각 생지에 발효된 보리효모 액종을 사용하여 발효 과일빵을 제조하여 과일, 발효된 보리의 영양분을 섭취할 수 있어 건강에 유효한 건강식 빵을 제공하는 것으로, 본 발명에 사용되는 잡곡의 각 재료의 특징 및 작용을 살펴보면 다음과 같다.The present invention is prepared by preparing a fermented fruit bread using a mixture of pre-treated raisins, dried apricots, figs and barley fermented dough, embryonic dough, and polished dough, and fermented by using barley yeast liquids fermented in each dough. To provide a healthy bread that is effective for health by ingesting the nutrients of barley, the characteristics and actions of each ingredient of the multigrain used in the present invention are as follows.

먼저, 보리쌀은 소화가 잘되며, 건강 웰빙식품으로 보리쌀의 칼로리는 100g당 334kcal로 적은 양으로도 많은 에너지를 낼 수 있는 기본 원천이 되고, 나트륨과 칼륨이 풍부해 고혈압 및 심장병 예방에도 좋은 보조 역할을 할 수 있다.First, barley rice is well-digested, and as a health well-being food, the calorie of barley rice is 334 kcal per 100 g, which is a basic source that allows you to generate a lot of energy with a small amount, and it is rich in sodium and potassium, which helps prevent high blood pressure and heart disease. can do.

보리쌀에 함유된 영양학적으로 중요한 무기질로서는 칼슘, 인, 철, 나트륨, 칼륨 등이 있는데 이들은 각각 30mg%, 190mg%, 3mg%, 1.9mg% 및 237mg% 함유되어 있는데, 특히 이중 무기질인 칼슘과 철의 함량은 쌀에 비해 각각 8배 및 5배나 높고, 보리에 함유된 비타민으로서 중요한 것은 비타민 B1, 비타민 B2 및 나이아신 등인데 이들은 각각 쌀에 비해 1.5 ~ 2배 이상 함유되어 있고 보리쌀에 함유된 비타민류는 보리쌀의 내부에 분포되어 도정하더라도 손실이 비교적 적다. The nutritionally important minerals contained in barley rice include calcium, phosphorus, iron, sodium, potassium, etc. They contain 30mg%, 190mg%, 3mg%, 1.9mg%, and 237mg%, respectively, and especially calcium and iron, which are two minerals. The content of is 8 times and 5 times higher than that of rice, respectively, and the important vitamins contained in barley include vitamin B1, vitamin B2 and niacin, which are contained 1.5 to 2 times more than rice, and vitamins contained in barley rice. Is distributed inside the barley rice, so even if it is milled, the loss is relatively small.

또한, 보리에는 수용성 식이섬유의 하나인 베타 - 글루칸이 다른 곡물에 비해 월등히 많이 함유되어 있는데, 밀가루의 5배, 쌀의 16배에 해당하는 많은 양의 식이섬유를 함유하고 있어 콜레스테롤 저하작용과 장내 균총의 환경을 개선하는데, 이는 끈적거리는 성질이 있는 수용성 식이섬유인 베타 - 글루칸은 소장 내에서 영양소의 흡수를 방해하며 담즙 산과 지질의 흡수를 방지할 뿐만 아니라 콜레스테롤의 합성을 억제하는 효과가 있다.In addition, barley contains significantly more beta-glucan, one of the water-soluble dietary fibers, compared to other grains. It contains a large amount of dietary fiber, which is 5 times that of flour and 16 times that of rice. It improves the environment of the colony, which is a water-soluble dietary fiber with sticky properties, beta-glucan, which interferes with the absorption of nutrients in the small intestine, prevents the absorption of bile acids and lipids, and has the effect of inhibiting the synthesis of cholesterol.

즉, 점질성이 높은 수용성 식이섬유인 베타 - 글루칸은 소장 내에서 전분·단백질·지질 등 소장을 통해 쉽게 흡수되는 영양성분을 둘러싸서 이들 성분이 체내에 흡수되는 것을 물리적으로 방해하여 소화흡수를 지연시키므로 혈당 억제 효과를 통해 당뇨나 비만 환자에게 좋고 다이어트에 효과가 있다.In other words, beta-glucan, a highly viscous water-soluble dietary fiber, surrounds nutrients that are easily absorbed through the small intestine such as starch, protein, and lipids in the small intestine and physically prevents these components from being absorbed into the body, thereby delaying digestion and absorption. It is good for diabetic or obese patients through the blood sugar suppression effect and is effective in diet.

또한, 보리에 함유된 프로안토시아니딘이라 부르는 물질은 암 예방효과를 나타낼 것으로 기대되고, 보리에 들어 있는 폴리페놀화합물에 면역증강효과, 항알레르기 작용 등이 있는 것으로 보고되고 있으며, 폴리페놀화합물은 인체에 유해한 것으로 알려진 활성산소를 소거하는 능력과 우수한 항산화성을 갖고 있다.In addition, a substance called proanthocyanidin contained in barley is expected to exhibit cancer prevention effects, and it is reported that polyphenol compounds contained in barley have immunity enhancing effects and anti-allergic effects. It has the ability to scavenging free radicals known to be harmful to the human body and has excellent antioxidant properties.

이와 같은 천연 항산화제는 적당한 양을 주기적으로 섭취할 경우 노화와 관련된 성인병을 예방하는 견지에서 건강에 대단히 유익한 식품으로 입증되고 있습니다. Natural antioxidants such as these are proven to be very beneficial foods in terms of preventing adult diseases related to aging when consumed regularly in moderate amounts.

본 발명에 따른 보리 효모종을 이용한 발효 과일빵 제조방법은 첨부된 도 1에서 도시된 바와 같이 크게 보리 효모 액종 제조공정, 보리 발효종 생지 제조공정, 배아종 생지 제조 공정, 폴리쉬 생지 제조 공정, 과일류 전처리 공정 및 성형공정을 통해 구성된다.Fermented fruit bread manufacturing method using barley yeast species according to the present invention is largely as shown in the accompanying Figure 1, the barley yeast liquid species manufacturing process, barley fermented seed dough manufacturing process, germ seed dough manufacturing process, polish dough manufacturing process, fruit It is composed through the pretreatment process and molding process.

먼저, 보리 효모 액종 제조 공정은 재료준비 단계, 재료 혼합 및 숙성단계, 보관단계로 구성된다.First, the barley yeast liquid type manufacturing process consists of a material preparation step, a material mixing and aging step, and a storage step.

1. 보리 효모 액종 제조공정1. Barley Yeast Liquid Species Manufacturing Process

(1) 재료준비단계(1) material preparation stage

보리쌀 14.29 중량%, 물 71.42 중량%, 꿀 14.29 중량%을 준비한다.14.29% by weight of barley rice, 71.42% by weight of water, and 14.29% by weight of honey are prepared.

즉, 보리 효모 액종 제조를 위해 끊은 물에 유리병을 살균 소독한다. In other words, the glass bottle is sterilized and sterilized in boiled water for the production of barley yeast liquid.

이후, 상기 살균 소독한 유리병에 30℃의 물 71.42중량%과 꿀 14.29 중량%이 되도록 계량하여 준비하고, 물에 불려 물기를 제거하고 건조한 보리쌀 14.29 중량%을 준비한다.Thereafter, in the sterilized glass bottle, weighed and prepared to be 71.42% by weight of water and 14.29% by weight of honey at 30° C., soaked in water to remove moisture, and 14.29% by weight of dried barley rice is prepared.

(2) 재료혼합 및 숙성단계(2) Material mixing and aging step

보리쌀을 세척하지 않고 하루 동안 물에 불렸다가 물기를 제거한 후, 물기가 건조된 보리쌀 14.29 중량%에 꿀 14.29 중량%을 넣어 혼합하여 곱게 갈아준 후, 살균 소독한 유리병에 물 71.42 중량%과 함께 넣고 25 ~ 28℃의 상온에서 2 ~ 3일 동안 숙성시킨다. 한편, 상기 보리쌀을 물에 씻지 않는 것은 표면에 묻어있는 영양성분과 효소를 보존하기 위함이다. After soaking the barley rice in water for one day without washing it, then removing the water, adding 14.29% by weight of honey to 14.29% by weight of dried barley rice, mixing and finely grinding it in a sterilized glass bottle with 71.42% by weight of water in a sterilized glass bottle. Put in and aged for 2 to 3 days at room temperature of 25 ~ 28 ℃. On the other hand, not washing the barley rice in water is to preserve nutrients and enzymes embedded in the surface.

이때, 꿀과 혼합되어 곱게 갈린 보리쌀과 물과 혼합된 유리병의 내용물은 1일차가 경과하면 뿌옇고 미세한 물질이 떠오르고 작은 공기방울 생성되는데, 하루 두번씩 유리병을 흔들어서 내용물이 섞어준 뒤 뚜껑을 열어 가스를 빼주고 새로운 공기가 유입되도록 한다.At this time, the contents of the glass bottle mixed with finely ground barley rice mixed with honey and water are cloudy and fine substances appear after the first day, and small air bubbles are created. Shake the glass bottle twice a day to mix the contents and then remove the lid. Open it to drain the gas and allow fresh air to enter.

2 일차에는 점점 물이 탁해지고 수면에 공기방울이 증가하고 뚜껑을 열면 "푸쉭"하는 소리가 크게 나는데, 유리병 내부에는 술과 비슷한 향이 나고 약간 달콤하고 신맛이 살짝 난다.On the second day, the water gradually becomes cloudy, and air bubbles increase on the surface of the water, and when the lid is opened, a loud "pushing" sound is made. The inside of the glass bottle smells similar to alcohol and has a slightly sweet and sour taste.

상기 과일에 비해 당분이 적은 보리쌀을 사용하므로 효모의 먹이가 되는 "꿀"을 넣어서 발효를 돕는다.Since barley rice, which has less sugar than the above fruits, is used, "honey," which is food for yeast, is added to aid in fermentation.

(3) 보관 단계(3) storage stage

상기 숙성단계에서 3 일차 완성된 보리 액종을 체로 걸러서 뚜껑을 덮어 냉장보관하고 냉장고에서 6개월 정도 보관하는데 보관하는 동안 천천히 발효가 진행되고 효모종의 원료로 사용할 수 있는 보리 효모 액종이 구비된다. In the aging step, the barley liquid species completed on the third day are sifted through a sieve, covered with a lid, stored in a refrigerator, and stored for about 6 months. During storage, fermentation proceeds slowly, and a barley yeast liquid species that can be used as a raw material for yeast species is provided.

이때 발효가 진행되는 동안 당분 보충을 위해 2 ~ 3주에 한번씩 꿀 또는 설탕을 배합기준 10g 추가하고 혼합할 수 있다.At this time, for sugar supplementation while fermentation is in progress, 10g of honey or sugar can be added and mixed once every 2-3 weeks.

2. 보리 발효종 생지 제조공정2. Barley fermented seed dough manufacturing process

본 발명에 따른 보리 효모종을 이용한 발효 과일빵 제조시 사용되는 보리 발효종 생지로서, 상기의 절차에 의해 형성된 보리 효모 액종을 활용하여 첨부된 도 2와 같이 1차 발효종 생지 공정, 2차 발효종 생지 공정 및 3차 발효종 생지 공정을 통해 구성된다. As a barley fermented seed dough used in the production of fermented fruit bread using barley yeast species according to the present invention, a first fermented seed dough process and a second fermentation as shown in FIG. 2 using barley yeast liquid species formed by the above procedure It is composed through the seed dough process and the tertiary fermented seed dough process.

(1) 1차 발효종 생지 공정 (1) First fermented seed dough process

보리 효모 액종 50 중량%, 밀가루 50 중량%을 계량하여 믹싱볼에 넣고 혼합하여 거품기로 섞는다. 이후, 발효를 위해 ph 5.1이 되도록 랩핑한 후 실온 28℃에 8시간 숙성 발효시켜 발효상태가 2배가 되도록 한다. Weigh 50% by weight of barley yeast liquid and 50% by weight of wheat flour, put in a mixing bowl, and mix with a whisk. Thereafter, for fermentation, it is wrapped to a pH of 5.1, and then aged at room temperature for 8 hours for 8 hours to increase the fermentation state.

상기 밀가루는 유기농 밀가루로서 중력분을 사용한다. The wheat flour is organic wheat flour and uses gravity flour.

(2) 2차 발효종 생지 공정 (2) Secondary fermented seed dough process

보리 효모 액종 12.5 중량%, 밀가루 12.5 중량% 및 1차 발효종 생지 75 중량%을 각각 계량하여 믹싱볼에 넣고 혼합하여 거품기로 섞는다. 이후, 발효를 위해 ph 5.8이 되도록 랩핑한 후 28℃ 실온에 6시간 발효시켜 발효상태가 2배가 되도록 한다. Weigh 12.5% by weight of barley yeast liquid, 12.5% by weight of wheat flour, and 75% by weight of the first fermented seed dough, put them in a mixing bowl, and mix with a whisk. Thereafter, for fermentation, it is wrapped to a pH of 5.8 and then fermented at room temperature at 28° C. for 6 hours to double the fermentation state.

(3) 3차 발효종 생지 공정 (3) Third fermented seed dough process

보리 효모 액종 10 중량%, 밀가루 10 중량% 및 2차 발효종 생지 80 중량%을 각각 계량하여 믹싱볼에 넣고 혼합하여 거품기로 섞는다. 이후, 발효를 위해 ph 5.6이 되도록 랩핑한 후 28℃ 실온에 5시간 발효시켜 발효상태가 2배가 되도록 하여 보리 발효종 생지를 구비한다. Weigh 10% by weight of barley yeast liquid, 10% by weight of wheat flour, and 80% by weight of secondary fermented seed dough, respectively, into a mixing bowl, and mix with a whisk. Thereafter, for fermentation, it is wrapped to a pH of 5.6 and then fermented at room temperature at 28° C. for 5 hours to double the fermentation state to prepare a barley fermented seed dough.

3. 배아종 생지 제조 공정3. Embryonic Dough Manufacturing Process

(1) 재료준비단계 (1) material preparation stage

배아가루 16.67중량%, 세몰리나 16.67 중량%, 중력분 33.33 중량% 및 보리 효모 액종 33.33 중량%을 준비한다. 16.67% by weight of germ powder, 16.67% by weight of semolina, 33.33% by weight of gravitational flour, and 33.33% by weight of barley yeast liquid were prepared.

(2) 재료혼합 및 숙성 단계 (2) Material mixing and aging step

배아가루 16.67중량%, 세몰리나 16.67 중량%, 중력분 33.33 중량% 및 보리 효모 액종 33.33 중량%을 믹싱볼에 투입하여 교반한 후, 숙성한다. 16.67% by weight of germ powder, 16.67% by weight of semolina, 33.33% by weight of gravitational flour, and 33.33% by weight of barley yeast liquid are added to a mixing bowl, stirred, and then aged.

4. 폴리쉬 생지 제조공정4. Polish dough manufacturing process

(1) 재료준비단계(1) material preparation stage

중력분 50 중량% 및 보리 효모 액종 50 중량%을 준비한다. 50% by weight of the gravitational flour and 50% by weight of barley yeast liquid are prepared.

(2) 재료 혼합 및 발효 단계(2) Ingredient mixing and fermentation step

중력분 50 중량% 및 보리 효모 액종 50중량%을 믹싱볼에 넣고 교반한 후, 발효한다. 50% by weight of the gravitational flour and 50% by weight of barley yeast liquid are added to a mixing bowl and stirred, followed by fermentation.

5. 과일류 전처리 공정5. Fruit pretreatment process

상기 과일류 전처리 공정에서 과일류는 건포도, 건살구, 반건조 무화과와 와인시럽을 혼합하여 구비한다. In the fruit pretreatment process, the fruits are provided by mixing raisins, dried apricots, semi-dried figs and wine syrup.

상기 와인시럽은 레드와인, 발사믹식초, 꿀, 통계피 및 생강슬라이스로 구비되는데, 구비된 전 재료를 혼합하여 중불로 20분간 은은하게 졸여주면 와인시럽이 구비된다. 이때, 센불로 가열하면 재료의 향이 사라지게 된다. The wine syrup is provided with red wine, balsamic vinegar, honey, prickly pear and ginger slice, and the wine syrup is provided by mixing all the provided ingredients and gently boiling them over medium heat for 20 minutes. At this time, when heated over high heat, the fragrance of the material disappears.

보다 세부적으로 건포도와 와인시럽은 5 : 1 비율, 건살구와 와인시럽은 5 : 2 비율, 반건조무화과는 5 : 2 비율로 구비되고 이를 각 배합비율로 혼합하여 숙성한다. In more detail, raisins and wine syrup are prepared in a 5:1 ratio, dried apricots and wine syrup in a 5:2 ratio, and semi-dried figs are prepared in a 5:2 ratio. They are mixed and aged in each mixing ratio.

(1) 건포도 전처리 (1) Pre-treatment of raisins

레드와인 14.43 중량%, 발사믹식초 1.44 중량%, 꿀 0.72 중량%, 통계피 0.07 중량% 및 생강슬라이스 0.02 중량%을 혼합하여 중불로 은은하게 졸여 구비된 와인시럽과 건포도 83.32 중량%을 혼합하여 숙성하여 전처리된 건포도를 구비한다. A mixture of 14.43% by weight of red wine, 1.44% by weight of balsamic vinegar, 0.72% by weight of honey, 0.07% by weight of statistic peel and 0.02% by weight of ginger slices is mixed and boiled gently over medium heat, and the prepared wine syrup and 83.32% by weight of raisins are mixed and aged for pretreatment. Prepared raisins.

(2) 건살구 전처리 (2) dried apricot pretreatment

레드와인 24.69 중량%, 발사믹식초 2.47 중량%, 꿀 1.24 중량%, 통계피 0.12 중량% 및 생강슬라이스 0.05 중량%을 혼합하여 중불로 은은하게 졸여 구비된 와인시럽과 건살구 71.43 중량%을 혼합하여 숙성하여 전처리된 건살구를 구비한다. A mixture of 24.69% by weight of red wine, 2.47% by weight of balsamic vinegar, 1.24% by weight of honey, 0.12% by weight of staphylococcus, and 0.05% by weight of ginger slices are mixed and then boiled gently over medium heat, and the prepared wine syrup and 71.43% by weight of dried apricots are mixed and aged. It has pretreated dried apricots.

이때, 건살구는 1/6의 크기로 세절하여 사용한다. At this time, dry apricots are cut into 1/6 size and used.

(3) 무화과 전처리 (3) Fig pretreatment

레드와인 24.69 중량%, 발사믹식초 2.47 중량%, 꿀 1.24 중량%, 통계피 0.12 중량% 및 생강슬라이스 0.05 중량%을 혼합하여 중불로 은은하게 졸여 구비된 와인시럽과 반건조 무화과 71.43 중량%을 혼합하여 숙성하여 전처리된 무화과를 구비한다. 이때, 반건조 무화과는 1/4의 크기로 세절하여 사용한다. A mixture of 24.69% by weight of red wine, 2.47% by weight of balsamic vinegar, 1.24% by weight of honey, 0.12% by weight of statistical peel, and 0.05% by weight of ginger slices, and then boil it gently over medium heat, and a mixture of 71.43% by weight of semi-dried figs, and aged. And the pre-treated figs are provided. At this time, the semi-dried fig is cut into 1/4 size and used.

6. 성형공정6. Molding process

본 성형공정은 본 발명에 따른 보리 효모종을 이용한 발효 과일빵을 제조하는 것으로서, 첨부된 도 3에 도시된 바와 같이 재료준비단계, 재료혼합단계, 성형단계 및 소성단계를 포함하여 구성된다.The present molding process is to manufacture a fermented fruit bread using barley yeast species according to the present invention, and includes a material preparation step, a material mixing step, a molding step, and a firing step as shown in FIG. 3.

(1) 재료준비단계(1) material preparation stage

중력분 8.15 중량%, 통밀 8.15 중량%, 소금 0.93 중량%, 생이스트 0.93 중량%, 몰트 엑기스 0.93 중량%, 배아종 생지 8.15 중량%, 보리 발효종 생지 8.15 중량%, 물 4.08 중량%, 폴리쉬 생지 41.44 중량% 및 전처리 과일 19.09 중량%을 계량하여 재료를 준비한다. Gravity flour 8.15% by weight, whole wheat 8.15% by weight, salt 0.93% by weight, fresh yeast 0.93% by weight, malt extract 0.93% by weight, embryo seed dough 8.15% by weight, barley fermented seed dough 8.15% by weight, water 4.08% by weight, polish dough 41.44 The ingredients are prepared by weighing weight percent and 19.09 weight percent of pretreated fruit.

보다 세부적으로 상기 전처리 과일은 건포도 11.64 중량%, 건살구 2.21 중량% 및 반건조 무화과 5.24 중량%으로 구성된다.In more detail, the pretreated fruits consist of 11.64% by weight of raisins, 2.21% by weight of dried apricots and 5.24% by weight of semi-dried figs.

(2) 재료 혼합단계(2) material mixing step

중력분 8.15 중량%, 통밀 8.15 중량%, 소금 0.93 중량%, 생이스트 0.93 중량%, 몰트 엑기스 0.93 중량%, 배아종 생지 8.15 중량%, 보리 발효종 생지 8.15 중량%, 물 4.08 중량% 및 폴리쉬 생지 41.44 중량%을 반죽기에 넣고 저속 3분, 고속 2분으로 혼합한 후, 전처리된 건포도 11.64 중량%, 건살구 2.21 중량% 및 반건조 무화과 5.24 중량%을 섞어 혼합한다. Gravity flour 8.15% by weight, whole wheat 8.15% by weight, salt 0.93% by weight, fresh yeast 0.93% by weight, malt extract 0.93% by weight, germline dough 8.15% by weight, barley fermented seed dough 8.15% by weight, water 4.08% by weight and polish dough 41.44 The weight% was put into a kneader and mixed at low speed 3 minutes and high speed 2 minutes, and then 11.64 weight% of pretreated raisins, 2.21 weight% of dried apricots, and 5.24 weight% of semi-dried figs were mixed and mixed.

상기의 재료 혼합단계의 절차를 통해 첨부된 도 4 및 도 5와 같이 혼합된 생지의 반죽물이 구비된다.A dough of dough mixed as shown in FIGS. 4 and 5 attached through the procedure of the material mixing step is provided.

(3) 성형단계(3) molding step

상기 전처리된 과일이 혼합된 반죽물을 실온에서 40분 휴지한 후 1회 펀칭하고 자동분할기에 의해 분할하여 펀칭된 반죽(400g)을 밀어 둥글게 하고 밑부분을 봉합하고 나무 바스켓에 패닝하고 실온(27℃)에서 발효하고 우물 정(井)로 칼 집을 내어 성형물을 구비한다. The dough mixed with the pre-treated fruit was left for 40 minutes at room temperature, then punched once and divided by an automatic splitter to push the punched dough (400 g) to round it, seal the bottom part, and pan it in a wooden basket, and at room temperature (27 ℃) and make a sheath with a well well to prepare a molded product.

(4) 소성단계(4) firing step

상기 절차에 의해 구비된 성형물을 데크오븐에서 스팀처리한 후 윗불 250℃, 아랫불 230℃에서 25분간 소성하면 첨부된 도 6에 도시된 바와 같이 보리 효모종을 이용한 발효 과일빵이 제조된다. When the molded product provided by the above procedure is steam-treated in a deck oven and fired for 25 minutes at 250° C. above and 230° C. below, fermented fruit bread using barley yeast species is produced as shown in FIG.

이상의 본 발명은 상기에 기술된 실시예들에 의해 한정되지 않고, 당업자들에 의해 다양한 변형 및 변경을 가져올 수 있으며, 이는 첨부된 청구항에서 정의되는 본 발명의 취지와 범위에 포함된다.The present invention is not limited by the above-described embodiments, and various modifications and changes can be made by those skilled in the art, which are included in the spirit and scope of the present invention defined in the appended claims.

Claims (4)

중력분 8.15 중량%, 통밀 8.15 중량%, 소금 0.93 중량%, 생이스트 0.93 중량%, 몰트 엑기스 0.93 중량%, 배아종 생지 8.15 중량%, 보리 발효종 생지 8.15 중량%, 물 4.08 중량%, 폴리쉬 생지 41.44 중량% 및 전처리 과일 19.09 중량%을 계량하여 재료를 준비하는 재료준비공정; 중력분 8.15 중량%, 통밀 8.15 중량%, 소금 0.93 중량%, 생이스트 0.93 중량%, 몰트 엑기스 0.93 중량%, 배아종 생지 8.15 중량%, 보리 발효종 생지 8.15 중량%, 물 4.08 중량% 및 폴리쉬 생지 41.44 중량%을 반죽기에 넣고 저속 3분, 고속 2분으로 혼합한 후, 전처리된 건포도 11.64 중량%, 건살구 2.21 중량% 및 반건조 무화과 5.24 중량%을 섞어 혼합하는 재료혼합공정; 전처리된 과일이 혼합된 반죽물을 실온에서 40분 휴지한 후 1회 펀칭하고 자동분할기에 의해 분할하여 펀칭된 반죽을 밀어 둥글게 하고 밑부분을 봉합하고 나무 바스켓에 패닝하고 27℃의 실온에서 발효한 후 우물 정(井)자로 칼집을 내어 성형물을 구비하는 성형공정; 및 상기 성형물을 데크오븐에서 스팀처리한 후 윗불 250℃, 아랫불 230℃에서 25분간 소성하는 소성공정;을 포함하여 구성되는 보리 효모종을 이용한 발효 과일빵 제조방법에 있어서,
상기 보리 발효종 생지는
보리 효모 액종 50 중량%, 밀가루 50 중량%을 계량하여 믹싱볼에 넣고 혼합하여 거품기로 섞어 랩핑한 후 실온 28℃에 8시간 발효하는 1차 발효종 생지 제조단계,
보리 효모 액종 12.5 중량%, 밀가루 12.5 중량% 및 1차 발효종 생지 75 중량%을 각각 계량하여 믹싱볼에 넣고 혼합하여 거품기로 섞어 랩핑한 후 28℃ 실온에 6시간 발효하는 2차 발효종 생지 제조단계 및
보리 효모 액종 10 중량%, 밀가루 10 중량% 및 2차 발효종 생지 80 중량%을 각각 계량하여 믹싱볼에 넣고 혼합하여 거품기로 섞어 랩핑한 후 28℃ 실온에 5시간 발효하는 3차 발효종 생지 제조단계를 포함하여 구성되고,
상기 보리 효모 액종은 보리쌀을 세척하지 않고 하루 동안 물에 불렸다가 물기를 제거하고 건조된 보리쌀 14.29 중량%에 꿀 14.29 중량%을 넣어 혼합하여 곱게 갈아준 후, 살균 소독한 유리병에 물 71.42 중량%과 함께 넣고 혼합하여 25 ~ 28℃의 상온에서 2 ~ 3일 동안 숙성하고 숙성된 보리 액종을 체로 걸러서 뚜껑을 덮어 6개월 냉장보관하여 천천히 발효되어 구비되고,
상기 배아종 생지는
배아가루 16.67중량%, 세몰리나 16.67 중량%, 중력분 33.33 중량% 및 보리 효모 액종 33.33 중량%을 믹싱볼에 투입하여 교반하여 숙성하고,
상기 폴리쉬 생지는 중력분 50 중량% 및 보리 효모 액종 50중량%을 믹싱볼에 넣고 교반한 후, 발효하여 구비되는 것을 특징으로 하는 보리 효모종을 이용한 발효 과일빵 제조방법.
Gravity flour 8.15% by weight, whole wheat 8.15% by weight, salt 0.93% by weight, fresh yeast 0.93% by weight, malt extract 0.93% by weight, germ seed dough 8.15% by weight, barley fermented seed dough 8.15% by weight, water 4.08% by weight, polish dough 41.44 Ingredient preparation process of preparing ingredients by weighing% by weight and 19.09% by weight of pretreated fruit; Gravity flour 8.15% by weight, whole wheat 8.15% by weight, salt 0.93% by weight, fresh yeast 0.93% by weight, malt extract 0.93% by weight, embryo seed dough 8.15% by weight, barley fermented seed dough 8.15% by weight, water 4.08% by weight and polish dough 41.44 Ingredient mixing process of mixing and mixing 11.64% by weight of pretreated raisins, 2.21% by weight of dried apricots and 5.24% by weight of semi-dried figs after putting wt% into a kneader and mixing at low speed 3 minutes and high speed 2 minutes; After resting for 40 minutes at room temperature, the dough mixed with the pretreated fruit is punched once and divided by an automatic splitter to push the punched dough into a round shape, and the bottom is sealed, panned in a wooden basket, and fermented at room temperature at 27℃. After the molding process to provide a molded product by making a sheath with a well well; And a firing process in which the molded product is steamed in a deck oven and then calcined at 250° C. above and 230° C. for 25 minutes. In the method of manufacturing a fermented fruit bread, comprising:
The barley fermented seed dough is
The first fermented dough manufacturing step of weighing 50% by weight of barley yeast liquid type and 50% by weight of wheat flour, placing it in a mixing bowl, mixing with a whisk, wrapping, and fermenting at room temperature for 8 hours at 28°C,
2nd fermented dough production step of weighing 12.5% by weight of barley yeast liquid type, 12.5% by weight of wheat flour, and 75% by weight of primary fermentation seed dough, putting them in a mixing bowl, mixing with a whisk, wrapping, and fermenting at 28℃ room temperature for 6 hours And
3rd fermented dough manufacturing step of weighing 10% by weight of barley yeast liquid, 10% by weight of wheat flour, and 80% by weight of secondary fermented seed dough, putting them in a mixing bowl, mixing with a whisk, wrapping, and fermenting at room temperature at 28℃ for 5 hours Consisting of including,
The barley yeast liquid was soaked in water for one day without washing the barley rice, then dried, added 14.29% by weight of honey to 14.29% by weight of dried barley rice, mixed and finely ground, followed by 71.42% by weight of water in a sterilized glass bottle. Put it together and mix it, aged for 2 to 3 days at room temperature of 25 ~ 28℃, sift the aged barley liquid, cover it and store it in refrigerator for 6 months, and ferment slowly.
The embryonic origin is
16.67% by weight of germ powder, 16.67% by weight of semolina, 33.33% by weight of gravitational flour, and 33.33% by weight of a barley yeast liquid were added to a mixing bowl and aged by stirring, followed by stirring.
The polished dough is fermented fruit bread manufacturing method using barley yeast, characterized in that 50% by weight of gravity flour and 50% by weight of barley yeast liquid are added to a mixing bowl, stirred, and then fermented.
 삭제delete 삭제delete 제 1 항에 있어서,
상기 전처리 과일은
레드와인 14.43 중량%, 발사믹식초 1.44 중량%, 꿀 0.72 중량%, 통계피 0.07 중량% 및 생강슬라이스 0.02 중량%을 혼합하여 중불로 은은하게 졸여 구비된 와인시럽과 건포도 83.32 중량%을 혼합하여 숙성한 전처리 건포도 11.64중량%,
레드와인 24.69 중량%, 발사믹식초 2.47 중량%, 꿀 1.24 중량%, 통계피 0.12 중량% 및 생강슬라이스 0.05 중량%을 혼합하여 중불로 은은하게 졸여 구비된 와인시럽과 건살구 71.43 중량%을 혼합하여 숙성한 전처리 건살구 2.21 중량%,
레드와인 24.69 중량%, 발사믹 식초 2.47 중량%, 꿀 1.24 중량%, 통계피 0.12 중량% 및 생강슬라이스 0.05 중량%을 혼합하여 중불로 은은하게 졸여 구비된 와인시럽과 반건조 무화과 71.43 중량%을 혼합하여 숙성한 전처리 무화과 5.24중량%을 포함하고,
상기 와인시럽은 레드와인, 발사믹식초, 꿀, 통계피 및 생강슬라이스의 재료를 혼합하여 중불로 20분간 은은하게 졸여 구비되는 것을 특징으로 하는 보리 효모종을 이용한 발효 과일빵 제조방법.The method of claim 1,
The pretreated fruit is
14.43% by weight of red wine, 1.44% by weight of balsamic vinegar, 0.72% by weight of honey, 0.07% by weight of statistic peel, and 0.02% by weight of ginger slice are mixed and boiled gently over medium heat. 11.64% by weight of raisins,
A mixture of 24.69% by weight of red wine, 2.47% by weight of balsamic vinegar, 1.24% by weight of honey, 0.12% by weight of statistic peel, and 0.05% by weight of ginger slice are mixed and then boiled gently over medium heat. 2.21% by weight of pretreated dried apricots,
A mixture of 24.69% by weight of red wine, 2.47% by weight of balsamic vinegar, 1.24% by weight of honey, 0.12% by weight of statistic peel, and 0.05% by weight of ginger slice are mixed and simmered over medium heat. Contains 5.24% by weight of one pretreated fig,
The wine syrup is a fermented fruit bread manufacturing method using barley yeast, characterized in that a mixture of ingredients of red wine, balsamic vinegar, honey, statistic peel, and ginger slices and gently boiled over medium heat for 20 minutes.
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KR20170032557A (en) * 2015-09-15 2017-03-23 송법상 Method of preparing wholemeal bread having cranberry and figs
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KR20160022982A (en) * 2014-08-20 2016-03-03 주식회사 파리크라상 Methods of manufacturing sweet dough bread using a natural sourdough starter
KR20170032557A (en) * 2015-09-15 2017-03-23 송법상 Method of preparing wholemeal bread having cranberry and figs
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