LTD.;FALL IN BREAD CO., LTD.;FALL IN BREAD CO.;주식회사 폴인브레드
发明人:
PARK, JUN SEO,박준서,PARK, JUN SEOKR
申请号：
KR1020160125209
公开号：
KR1020170121028A
申请日:
2016.09.29
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method of producing a natural sourdough starter by using rice and malted rice. Specifically, the method comprises: a first sourdough starter step of finely grounding a liquid sourdough starter to be used as a final sourdough starter, wherein the liquid sourdough starter is prepared by mixing and aging 24.75 wt% of rice, 4.95 wt% of cooked rice, 19.80 wt% of malted rice, 0.99 wt% of honey, and 49.51 wt% of purified water in a container at 24C for 24 hours； a second sourdough starter step of finely grounding a liquid sourdough starter to be used as the final sourdough starter, wherein the liquid sourdough starter is prepared by mixing and aging 39.61 wt% of rice, 14.85 wt% of malted rice, 14.85 wt% of the first sourdough starter, 0.99 wt% of honey, and 29.70 wt% of purified water in a container at 25C for 24 hours； a third sourdough starter step of finely grounding a liquid sourdough starter to be used as the final sourdough starter, wherein the liquid sourdough starter is prepared by mixing and aging 44.56 wt% of cooked rice, 9.9 wt% of malted rice, 14.85 wt% of the second sourdough starter, 0.99 wt% of honey, and 29.70 wt% of purified water in a container at 25C for 24 hours； and a fourth sourdough starter step of finely grounding a liquid sourdough starter to be used as the final sourdough starter, wherein the liquid sourdough starter is prepared by mixing and aging 49.51 wt% of cooked rice, 9.9 wt% of malted rice, 7.92 wt% of the third sourdough starter, 0.99 wt% of honey, and 31.68 wt% of purified water in a container at 25C for 24 hours. Accordingly, the natural sourdough starter, by incorporating malted rice and rice, provides excellent leavening activity when used in kneading a bread dough, and imparts pleasant and sweet flavors to the produced bread； and due to antibacterial properties of rice protein, delays aging of the bread. Further, the sourdough starter extends its influence on digestion and fat metabolism in the body,
