METHOD FOR PRODUCING ENZYME-ASSISTED YEAST, ENZYME DOUGH, AND BREWING DOUGH, METHOD FOR FERMENTING BREAD, CHINESE BUN, STEAMED BEAN-JAM BUN, AND BAGEL, AND METHOD FOR BREWING ENZYME
PROBLEM TO BE SOLVED: To provide a method for producing enzyme dough and brewing dough, and a method for quickly fermenting bread, a Chinese bun, a steamed bean-jam bun, and a bagel.SOLUTION: The method for producing enzyme-assisted yeast includes: a step S1 of washing a vegetable and a fruit, and grinding those with addition of water, to prepare a substrate liquid； a step S2 of sufficiently stirring and mixing 600 g of the substrate liquid with 20-3,000 g of the dough； and a step S3 of putting the mixture of the substrate liquid and the dough into a sealed bucket, to be fermented at a fermentation temperature of 5-30°C for a fermentation period of 0-90 days.【課題】酵素生地及び醸造生地を製造する方法と、パン、中華饅頭、饅頭及びベーグルを素早く発酵させる方法とを提供する。【解決手段】酵素補助酵母を製造する方法は、野菜及び果物を洗い、水を加えて磨砕し、基質液を作るステップＳ１と、６００ｇの基質液と、２０～３０００ｇの生地とを十分撹拌して混合するステップＳ２と、基質液と生地との混合物を密封桶に入れ、発酵温度５～３０℃、発酵時間０～９０日間発酵させるステップＳ３とを含む。【選択図】図１
