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KR-20260064908-A - METHOD OF MAKING TOMATO MAKGEOLLI BREAD WITH RAISIN NATURAL SOURDOUGH ADDITIVES

KR20260064908AKR 20260064908 AKR20260064908 AKR 20260064908AKR-20260064908-A

Abstract

The present invention aims to provide a method for manufacturing tomato makgeolli bread with added natural sourdough starter containing raisins, comprising: a first step of preparing a raisin liquid starter by mixing water, raisins, and honey; a second step of preparing a raisin sourdough starter by mixing strong flour, raisin liquid starter, and water; a third step of preparing a preliminary dough by mixing strong rice flour, fine soft T, salt, raisin sourdough starter, dry yeast, makgeolli, tomato, honey, olive oil, and water; and a fourth step of preparing a main dough by mixing arugula, onion, cheddar cheese, roll cheese, and Parmesan cheese into the preliminary dough, and performing a first fermentation of the main dough.

Inventors

  • 권영회
  • 현진아

Assignees

  • 백석문화대학교 산학협력단

Dates

Publication Date
20260508
Application Date
20241030

Claims (9)

  1. Step 1: preparing a raisin starter by mixing water, raisins, and honey; A second step of preparing a raisin sourdough starter by mixing strong flour, the above-mentioned raisin liquid starter, and water; A third step of preparing a preliminary dough by mixing strong rice flour, Fine Soft T, salt, raisin sourdough starter, dry yeast, makgeolli, tomato, honey, olive oil, and water; and A method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter, comprising a fourth step of preparing a main dough by mixing arugula, onion, cheddar cheese, roll cheese, and Parmesan cheese into the above-mentioned pre-dough, and performing a first fermentation of the above-mentioned main dough.
  2. In paragraph 1, Step 5, dividing and shaping the above-mentioned dough that has undergone first fermentation into portions of a certain weight and performing second fermentation; and A method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter, further comprising a sixth step of baking the above-mentioned dough that has undergone secondary fermentation.
  3. In paragraph 1, The above first step is, A method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter, characterized by mixing 750 to 850 parts by weight of raisins and 90 to 110 parts by weight of honey with 1100 to 1300 parts by weight of water at 20 to 26℃, placing the mixture in a sterilized glass bottle, storing it at a temperature of 24 to 26℃ for a certain period, and then filtering it through a sieve to separate only the liquid to produce the raisin liquid starter.
  4. In paragraph 1, The above second step is, A first sourdough starter fermentation step in which a first mixture of 240 to 260 parts by weight of strong flour and 340 to 360 parts by weight of the raisin liquid starter is sealed and then fermented at 27 to 29°C for 24 hours; and A method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter, characterized by including a second sourdough starter fermentation step in which a second mixture is prepared by mixing 490 to 510 parts by weight of strong flour and 190 to 210 parts by weight of water with the first mixture that has undergone the first sourdough starter fermentation step, and then fermenting the mixture at 24 to 26°C for 24 hours.
  5. In paragraph 4, The above second step is, A sourdough starter tertiary fermentation step in which a third mixture, comprising 1,340 to 1,360 parts by weight of strong flour and 690 to 710 parts by weight of water, is mixed with the second mixture that has undergone the sourdough starter 2nd fermentation step and fermented at 15 to 17°C for 18 hours; and A method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter, characterized by further including a sourdough starter 4th fermentation step in which a 4th mixture, comprising 2950 to 3050 parts by weight of strong flour and 1650 to 1750 parts by weight of water, is fermented at 4 to 6°C for 24 hours to produce a raisin sourdough starter.
  6. In paragraph 1, The above third step is, A method for preparing tomato makgeolli bread with added raisin natural sourdough starter, characterized by preparing the above-mentioned pre-dough by mixing 900 to 920 parts by weight of strong rice flour, 80 to 100 parts by weight of Fine Soft T, 15 to 25 parts by weight of salt, 90 to 110 parts by weight of raisin sourdough starter, 6 to 10 parts by weight of dry yeast, 90 to 110 parts by weight of makgeolli, 260 to 280 parts by weight of tomato, 15 to 25 parts by weight of honey, 35 to 45 parts by weight of olive oil, and 390 to 410 parts by weight of water.
  7. In paragraph 1, The above fourth step is, A main dough step of forming the main dough by mixing 60 to 80 parts by weight of arugula, 50 to 70 parts by weight of onion, 70 to 90 parts by weight of cheddar cheese, 80 to 100 parts by weight of roll cheese, and 80 to 100 parts by weight of Parmesan cheese into the above preliminary dough; and A method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter, characterized by including a first fermentation step of the dough in which the dough is fermented for 1 hour at a temperature of 26 to 28℃ and a humidity of 74 to 76%.
  8. In paragraph 2, The above fifth step is, A dough dividing step in which the main dough, having undergone the first fermentation, is rested in room temperature for 10 to 20 minutes and then divided into 55 to 65 parts by weight each; A dough forming step in which polenta is applied to divided dough and shaped into a twist shape; and A method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter, characterized by including a secondary fermentation step of the molded dough, wherein the dough is fermented for 40 minutes at a temperature of 30 to 34°C and a humidity of 80 to 90%.
  9. In paragraph 8, The above 6th step is, A method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter, characterized by first baking each main dough that has undergone the second fermentation step of the main dough for 10 minutes in an oven set to an upper temperature of 240℃ and a lower temperature of 240℃, and then second baking for 15 minutes by changing the upper temperature to 180℃ and the lower temperature to 160℃.

Description

Method of Making Tomato Makgeolli Bread with Raisin Natural Sourdough Additives The present invention relates to a method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter, and more specifically, to a method for manufacturing tomato makgeolli bread containing a large amount of lactic acid bacteria by making a natural sourdough starter using raisins and adding it to the dough. Generally, fermented bread is made by fermenting dough prepared by adding a single type of yeast (dry yeast) to flour. Since this single type of yeast allows for the rapid and easy fermentation of large quantities of dough with just a small amount, it is primarily used for mass production or for making bread easily at home. Meanwhile, as living standards improve and the number of people pursuing healthy eating habits increases, the demand for bread made using natural sourdough starters instead of artificially cultured single yeast is rising. Natural sourdough starter is a method of fermenting bread dough using natural yeast that grows naturally on fruits, grains, or vegetables, characterized by adding it to the dough multiple times and fermenting it repeatedly. Bread made using natural sourdough starter has the advantage of being easier to digest because less gluten is formed. However, since most recipes for making natural sourdough starters originate from abroad, and consequently, many of them utilize fruits and ingredients that are difficult to obtain and expensive in Korea, there are difficulties in easily producing natural sourdough starters domestically. Consequently, there is a growing demand for recipes for natural sourdough starters that can be produced simply and inexpensively using readily available agricultural products in Korea, as well as recipes for bread made using these starters. FIG. 1 is a schematic diagram showing a method for making tomato makgeolli bread with added raisin natural sourdough starter according to one embodiment of the present invention. FIG. 2 is a flowchart of the first step of preparing a raisin liquid starter according to one embodiment of the present invention. FIG. 3 is a flowchart of the second step of preparing a raisin sourdough starter according to one embodiment of the present invention. FIG. 4 is a flowchart of the fourth step of preparing the dough according to one embodiment of the present invention. FIG. 5 is a flowchart of the fifth step of dividing and shaping the dough according to one embodiment of the present invention. FIG. 6 is a flowchart of the sixth step of baking the dough according to one embodiment of the present invention. The embodiments described in this specification and the configurations illustrated in the drawings are merely preferred examples of the disclosed invention, and various modifications that may replace the embodiments and drawings of this specification may exist at the time of filing this application. Identical reference numbers or symbols presented in each drawing of this specification represent parts or components that perform substantially the same function. The shapes and sizes of the elements in the drawings may be exaggerated to provide a clear description. The terms used herein are for describing embodiments and are not intended to limit or/or restrict the disclosed invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as “comprising” or “having” are intended to indicate the presence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and do not preclude the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. Terms including ordinal numbers, such as "first," "second," etc., as used in this specification may be used to describe various components, but said components are not limited by said terms, and said terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component. Hereinafter, a method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter according to one embodiment of the present invention (S10) will be described in detail with reference. FIG. 1 is a schematic diagram showing a method for manufacturing tomato makgeolli bread with added raisin natural sourdough starter according to an embodiment of the present invention. FIG. 2 is a flowchart of a method for manufacturing raisin liquid starter according to an embodiment of the present invention. FIG. 3 is a flowchart of a method for manufacturing raisin sourdough starter according to an embodiment of the present invention. FIG. 4 is a flowchart of the fourth step of manufacturing the main dough accord