基本信息:
- 专利标题: 속성 sourdough 빵의 제조 및 이를 이용한 샌드위치 제조방법
- 专利标题(英):The method of rapid manufacturing sourdough and its using in producing sandwich
- 专利标题(中):快速制造的方法及其在生产三明治中的应用
- 申请号:KR1020140013070 申请日:2014-02-05
- 公开(公告)号:KR1020150092557A 公开(公告)日:2015-08-13
- 发明人: 정주백
- 申请人: 정주백
- 申请人地址: 서울특별시 양천구 목동중앙남로 **, B**호 (목동, 왕자상가아파트)
- 专利权人: 정주백
- 当前专利权人: 정주백
- 当前专利权人地址: 서울특별시 양천구 목동중앙남로 **, B**호 (목동, 왕자상가아파트)
- 主分类号: A21D8/04
- IPC分类号: A21D8/04 ; A21D13/00
본 발명은 이런 문제점을 개선하여 24시간 정도의 짧은 시간 내에 발효를 완료하여 생산 유동성을 확보하고, 순수 분리된 효모와 유산균을 사용함으로써 균일한 품질의 완제품 생산 및 유지를 도모하는 새로운 방식의 속성 sourdough 빵의 제조방법 및 이를 이용한 샌드위치를 제조하는 기술을 특징으로 한다.
The present invention is a technique for the production process of sourdough property method of producing a bread and sandwich using the same. Despite the unique flavor of sourdough bread, sourdough and industrially why does not widely produced it may be the difficulty of maintaining consistent quality and low productivity. Traditional sourdough case of manufacturing need a starter of 25% or less of the total weight of bread, a very large amount of the starter when the case of regular bread inflate using yeast as compared to the addition of yeast in about 1% of the total bread weight hayeoteul need Do. Starter amount of time it takes to manufacture, as well as also one of the factors that difficulties in industrial applications. Time from raw materials such as water and flour in the manufacture of starter is typically lasts longer than three days, a time of 3 hours outside in the steps for creating a sourdough using a starter in the fermentation, so the amount of hours per day spent to finished product takes It takes a very long time when compared with normal bread that is. Because, it is difficult to actively change production to meet the changing market conditions. In addition, the traditional starter used in the sourdough, unlike normal bread using only separated baker's yeast Yeast for bakery is under the influence of the environment, such as incubation temperature and humidity it is not easy to maintain a consistent quality because the characteristics of the strains vary.
The present invention ensure the production fluid to complete the fermentation in a short period of time of about 24 hours to improve these problems, and purified yeast and by using the lactic acid bacteria properties of new ways to reduce the final product and the maintenance of a uniform quality sourdough It characterized by a technique for producing a method for producing bread and sandwiches with them.
信息查询:
EspacenetIPC结构图谱:
A | 人类生活必需 |
--A21 | 焙烤;制作或处理面团的设备;焙烤用面团 |
----A21D | 焙烤用面粉或面团的处理(如保存),例如通过添加材料;焙烤;焙烤产品;及其保存 |
------A21D8/00 | 制备或焙烤面团的方法(向面粉或面团中添加材料入 A21D 2/00) |
--------A21D8/02 | . 制备面团的方法;在焙烤前处理面团 |
----------A21D8/04 | ..用微生物或酶处理面团 |