KR20230046676A - Manufacturing method of bread using rice saccharification soulution and steak manufactured by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing bread using a light and mild sweet taste using fermented rice sugar, and the bread manufactured by the same and, more particularly, to a method of manufacturing bread that includes: mixing flour, tangzhong, fermented rice sugar, yeast, sugar, honey, salt, butter, purified water and additives; and manufacturing dough, and the bread manufactured thereby.

Description

Bread manufacturing method using fermented rice sugar and bread manufactured thereby

The present invention relates to a method for producing light and mildly sweet bread using fermented rice sugar and to bread manufactured thereby, and in detail, flour, tangjong, rice fermented sugar, yeast, sugar, honey, salt, butter, purified water and It relates to a bread manufacturing method characterized in that the dough is prepared by mixing additives and the bread manufactured thereby.

Bread is generally fermented dough made by mixing salt, water, yeast, dairy products, etc. with wheat flour as the main ingredient, then baked in an oven, and nuts or dried fruits are sometimes added. The taste and flavor of bread vary greatly depending on the ratio of ingredients and manufacturing process, and the fermentation process is very important to make high-quality bread.

Recently, research on the technology of saccharifying rice and grafting it to baking for natural sweetness has been conducted, and in the past, Korean Patent No. 10-2251300 (Baking containing rice saccharified liquid and its manufacturing method), Korean registered patent Technologies using fermented rice using various natural extracts such as No. 10-1926741 (naturally fermented bread using rice) have been known.

However, these techniques have problems in that the manufacturing process is complicated and that a different color or odor may occur. Accordingly, in the present invention, a method of manufacturing bread using fermented rice sugar with improved taste and flavor was developed while improving the problems of the application of conventional rice saccharification solution.

Republic of Korea Patent No. 10-2251300 Republic of Korea Patent Publication No. 10-1926741

In order to solve the above problems, an object of the present invention is to provide a new bread manufacturing method that does not have a different color or odor, has a simple manufacturing process, and can produce a protein and subtle sweetness.

In order to achieve the above object, the present invention is a bread manufacturing method using fermented rice sugar comprising the step of preparing dough by mixing flour, tangjong, rice fermented sugar, yeast, sugar, honey, salt, butter, purified water and additives provides

At this time, the dough is based on 100 parts by weight of wheat flour, 20 to 30 parts by weight of tangjong, 5 to 10 parts by weight of fermented rice sugar, 0.1 to 3 parts by weight of yeast, 5 to 10 parts by weight of sugar, 1 to 10 parts by weight of honey, 1 to 1 salt It is preferable to include 5 parts by weight, 5 to 10 parts by weight of butter, 30 to 45 parts by weight of purified water and 0.1 to 1 part by weight of additives.

also. The rice fermented sugar is obtained by heating and stirring after mixing rice fermentation species using makgeolli and purified water, and the heating and stirring is heating and stirring at 40 to 50 ° C. for 10 to 30 minutes (β-amylase enzyme extraction), 50 to 50 It is preferably made through the step of heating and stirring at 65 ° C. for 20 to 60 minutes (β-amylase enzyme extraction) and heating and stirring at 75 to 85 ° C. for 5 to 15 minutes (α-amylase enzyme extraction). The sugar content of the fermented rice sugar after heating and stirring is 20 to 30 Brix, and the acidity is preferably pH 3.9 to 4.0 and TTA 0.22 to 0.23.

In addition, the rice fermented species is prepared by mixing rice flour, makgeolli, sugar and purified water to prepare a mixture, fermenting the mixture at 25 to 30 ° C. for 12 to 36 hours, and fermenting the fermented mixture at 0 to 10 ° C. It is preferably prepared through the step of aging in refrigeration for 24 to 72 hours.

At this time, the blend preferably includes 50 to 150 parts by weight of makgeolli, 5 to 15 parts by weight of purified water, and 5 to 15 parts by weight of sugar, based on 100 parts by weight of rice flour. Brix, and the acidity is preferably pH 4.0 to 4.5.

It is preferable to use a mixture of wheat flour and purified water, followed by stirring for 10 to 30 minutes at a center temperature of 80 to 85 ° C.

On the other hand, in order to achieve the above object, the present invention provides a bread prepared by the above method.

The present invention uses fermented rice sugar using rice fermented species to produce white bread that has no peculiar color or odor, has a simple manufacturing process, and has a protein and subtle sweetness.

Hereinafter, the present invention will be described in detail with reference to examples of the present invention. These examples are only presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art to which this invention belongs, and in case of conflict, this specification including definitions of will take precedence.

The bread of the present invention is characterized by using a dough prepared by mixing flour, tangjong, rice fermented sugar, yeast, sugar, honey, salt, butter, purified water and additives, the content of which is 20 tangjong 20 compared to 100 parts by weight of flour ~30 parts by weight, 5-10 parts by weight of fermented rice sugar, 0.1-3 parts by weight of yeast, 5-10 parts by weight of sugar, 1-10 parts by weight of honey, 1-5 parts by weight of salt, 5-10 parts by weight of butter, purified water It is preferably 30 to 45 parts by weight and 0.1 to 1 part by weight of additives.

also. The rice fermented sugar is added to give bread a subtle and light sweetness, and is prepared by mixing fermented rice and purified water in a weight ratio of 1:0.5 to 1.5 and then heating and stirring.

The heating and stirring process of the rice fermented species and the purified water is preferably performed in multiple stages in order to produce sufficient sweetness. It is preferable to consist of three stages through the step of heating and stirring during, and heating and stirring at 75 to 85 ° C. for 5 to 15 minutes. At this time, the number of revolutions is preferably 200 to 400 rpm/min in the first step and 400 to 600 rpm/min in the second and third steps.

It is preferable that the sugar content of fermented rice sugar in which the heating and stirring is performed in multiple stages is finally 20 to 30 Brix, and the acidity is pH 3.9 to 4.0 and TTA (total titrable acidity) 0.22 to 0.23. The prepared fermented rice sugar can be put in a separate wrapper, sealed and refrigerated, and used up to 30 days from the date of manufacture, but is preferably used within 3 days after opening the package.

On the other hand, the rice fermented species is prepared by fermenting and aging a mixture made by mixing rice flour, makgeolli, sugar and purified water. Specifically, preparing a blend by blending rice flour, makgeolli, sugar and purified water, fermenting the blend at 25 to 30°C for 12 to 36 hours, and fermenting the blend at 0 to 10°C for 24 to 72 hours. It can be prepared through the step of refrigeration aging.

At this time, the mixture is prepared by mixing 50 to 150 parts by weight of rice wine, 5 to 15 parts by weight of purified water, and 5 to 15 parts by weight of sugar with respect to 100 parts by weight of rice flour. After adding and mixing, it is preferable to add the remaining 1/2 and mix.

Immediately after preparation, the blend has a sugar content of 15 to 20 Brix, an acidity of about pH 5.0 to 5.5, and the sugar content increases through fermentation and aging. The sugar content of the fermented rice species, which has been completed through fermentation and maturation, is preferably 20-25 Brix, and pH 4.0-4.5. Fermented rice species that have undergone the aging process are stored in a refrigerator and are preferably used within 3 days after completion of aging.

The tangjong is added to enhance the flavor of bread, and after mixing wheat flour and purified water, it can be used that is stirred for 10 to 30 minutes at a center temperature of 80 to 85 ° C. The flour is strong flour, and the mass mixing ratio of flour and purified water is preferably 1:2.5 to 3.5. First, add strong flour and purified water to the mixer bowl, mix until there are no lumps, raise the temperature until the center temperature reaches 80 ~ 85 ℃, and stir sufficiently. The finished soup is refrigerated and it is desirable to use it within 7 days from the date of manufacture.

The yeast, sugar, honey, salt, butter, purified water, and additives may all be used in general ingredients used in baking, and in the case of honey, honey and honey powder may be mixed and used. Various additives for baking may be used as additives, and in one embodiment, propylene glycol alginate (PGA) may be used as an emulsion stabilizer.

The dough prepared by mixing all the above ingredients can be quickly frozen and stored after dividing and formulating. The frozen dough is preferably used within 45 days, and is thawed during baking and subjected to a normal baking process.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific manufacturing examples and examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example]

100 parts by weight of high-quality flour, 27 parts by weight of soup stock, 7 parts by weight of fermented rice sugar, 2 parts by weight of yeast, 7 parts by weight of sugar, and other ingredients (butter, salt, honey, purified water) of the same content as in the comparative example were weighed and mixed. .

The fermented rice sugar was prepared by mixing fermented rice and purified water at a ratio of 1: 1, followed by heating and stirring.

The rice fermented species was prepared by mixing 100 parts by weight of rice wine, 10 parts by weight of purified water, and 10 parts by weight of sugar with respect to 100 parts by weight of rice flour, fermented at 27 ° C for 24 hours, and then refrigerated and aged at 5 ° C for 48 hours. .

100 parts by weight of the prepared rice fermented species and 100 parts by weight of purified water were placed in a stirrer and stirred and heated. First, the mixture was heated and stirred at a center temperature of 45° C. for 15 minutes, then heated and stirred at 60° C. for 30 minutes, and then heated and stirred at 80° C. for 10 minutes.

The above Tangzhong was used in which wheat flour and purified water were added to a mixer bowl at a weight ratio of 1:3, mixed until there were no lumps, and then stirred at a center temperature of 83 ° C for 20 minutes. For other ingredients, commercially available products were used.

The mixed dough was molded and stored frozen after dividing, and then thawed and baked before baking to finally prepare bread.

[Comparative Example]

Bread is prepared in the same manner as in the above example, but without using fermented rice sugar, 100 parts by weight of high-quality flour, 27 parts by weight of Tangjong, 2 parts by weight of yeast, 12 parts by weight of sugar and other raw materials having the same content as in Example ( Butter, salt, honey, and purified water) were weighed and mixed to prepare bread.

[Experimental Example]

The sugar composition of fermented rice sugar and bread prepared in the above example and the sugar composition of bread prepared in Comparative Example were compared and shown below.

fruit sugar(%) glucose(%) Maltose (%) saccharose(%) Total sugars (%) Example Fermented Rice Sugar 0.65 4.5 0.21 - 5.36 Example pure bread 2.28 1.94 5.33 0.29 9.84 Comparative Example Bread 3.12 1.87 5.07 - 10.06

As can be seen from the table above, it can be seen that the examples of the present invention show almost the same sugar content even though the sugar content is about 40% less than that of the comparative examples.

In the case of Comparative Example, although sugar was used, yeast was used as an energy source in the fermentation process, so sucrose was not detected. It was found that the sweetness was brought to the rear part to maintain the ideal sweetness.

Although the present invention has been described in relation to the preferred embodiments as mentioned above, the technical spirit of the invention is not limited or limited thereto, and can be modified and implemented in various ways by those skilled in the art, of course.

Claims (10)

Bread manufacturing method using fermented rice sugar comprising the steps of preparing a dough by mixing flour, tangjong, rice fermented sugar, yeast, sugar, honey, salt, butter, purified water and additives.
According to claim 1,
The dough is based on 100 parts by weight of wheat flour, 20 to 30 parts by weight of tangjong, 5 to 10 parts by weight of fermented rice sugar, 0.1 to 3 parts by weight of yeast, 5 to 10 parts by weight of sugar, 1 to 10 parts by weight of honey, and 1 to 5 parts by weight of salt Bread manufacturing method using fermented rice sugar, characterized in that it comprises 5 to 10 parts by weight of butter, 30 to 45 parts by weight of purified water and 0.1 to 1 part by weight of additives.
According to claim 1,
Bread manufacturing method using fermented rice sugar, characterized in that the rice fermented sugar is mixed with rice fermented species and purified water and then heated and stirred.
The method of claim 2, wherein the heating and stirring,
Heating and stirring at 40 to 50 ° C. for 10 to 30 minutes (extraction of β-amylase enzyme);
heating and stirring at 50 to 65° C. for 20 to 60 minutes (extraction of β-amylase enzyme); and
heating and stirring at 75 to 85° C. for 5 to 15 minutes (extraction of α-amylase enzyme);
Bread manufacturing method using fermented rice sugar, characterized in that made through.
According to claim 3,
Bread manufacturing method using fermented rice sugar, characterized in that the sugar content of the rice fermented sugar is 20 to 30 Brix, the acidity is pH 3.9 to 4.0, TTA 0.22 to 0.23.
The method of claim 2, wherein the rice fermented species,
Preparing a blend by blending rice flour, makgeolli, sugar and purified water;
fermenting the blend at 25 to 30° C. for 12 to 36 hours; and
Refrigerating and aging the fermented mixture at 0 to 10° C. for 24 to 72 hours;
Bread manufacturing method using fermented rice sugar, characterized in that produced through.
According to claim 5,
Bread manufacturing method using fermented rice sugar, characterized in that the mixture comprises 50 to 150 parts by weight of rice wine, 5 to 15 parts by weight of purified water and 5 to 15 parts by weight of sugar compared to 100 parts by weight of rice flour.
According to claim 5,
Bread manufacturing method using fermented rice sugar, characterized in that the sugar content of the rice fermented species that has been refrigerated and aged is 20 to 25 Brix and the acidity is pH 4.0 to 4.5.
According to claim 1,
Bread manufacturing method using fermented rice sugar, characterized in that the tangjong is stirred for 10 to 30 minutes at a center temperature of 80 to 85 ℃ after mixing wheat flour and purified water.
Bread prepared through the method of any one of claims 1 to 9.