KR20250032139A - How to make orange panetone using pasta madre - Google Patents

Abstract

The present invention relates to a method for manufacturing panettone using pasta madre and adding orange, and more specifically, to a method for manufacturing orange panettone using pasta madre, which is manufactured using apples as the main ingredient of panettone and is manufactured using pasta madre manufactured using a natural fermentation method, and which contains abundant organic acids and has excellent flavor and taste.
The present invention technically includes a first kneading step in which ingredients are kneaded; a second kneading step in which pasta madre is kneaded with the dough kneaded in the first kneading step; a third kneading step in which flour, sugar, and eggs are added to the dough kneaded in the second kneading step, and orange paste, juice, and peel are further added thereto; and a panettone manufacturing step in which panettone is manufactured with the dough kneaded in the third kneading step.

Description

How to make orange panettone using pasta madre

The present invention relates to a method for manufacturing panettone using pasta madre and adding orange, and more specifically, to a method for manufacturing orange panettone using pasta madre, which is manufactured using apples as the main ingredient of panettone and is manufactured using pasta madre manufactured using a natural fermentation method, and which contains abundant organic acids and has excellent flavor and taste.

Recently, consumers' interest in improving their health through their diet has been increasing, and accordingly, food companies are actively developing health functional foods.

In addition, as living standards have improved in recent years, consumers' preferences for food have become more diverse and sophisticated, and there is a growing tendency to prefer processed foods that are easy to cook and have high taste preferences.

Among processed foods, the most widely consumed food is probably bread, which is made from grains.

Bread is a general term for food made by mixing grain powder including wheat flour with a liquid such as water or milk, and then baking or steaming it. There are both fermented and non-fermented varieties, and they are consumed as both a staple food and a snack.

Bread is made by adding yeast to make it soft and using an oven. It is made by fermenting and baking dough made with main ingredients such as flour, yeast, salt, and water and auxiliary ingredients such as sugar, butter, eggs, and spices. As it ferments, the temperature of the dough rises due to the heat generated, and alcohol is generated during fermentation, producing a fragrance, and various acids including acetic acid and organic acids are produced.

At this time, depending on the mixing ratio of the main ingredients of the bread, the type of auxiliary ingredients, and the amount of ingredients, it is classified into bread, pastry, special bread, and cooked bread.

Panettone is a representative bread originating from the Milan region of Italy. Panettone is made by adding nuts such as raisins, candied fruits, pistachios, almonds, and walnuts to long-term fermented dough based on natural yeast called panettone seed, according to the above-mentioned fermentation starter method. However, panettone seed is not only difficult to import domestically, but also has limitations in mass cultivation due to the difficulty in controlling the condition of the yeast seed during the cultivation process. In addition, even if the cultivation of panettone seed is successful, there is a problem that the suitable fermentation and ripening conditions are not met, and excessive lactic acid is produced, accelerating the staling of the bread, deteriorating the condition of the bread, and lacking flavor.

Accordingly, there is a growing need for a method of producing panettone that is nutritionally superior, delicious, and rich in flavor.

KR 10-1729983 B1 KR 10-2011-007818 A

The present invention has been invented to solve the above-mentioned problems, and the purpose of the present invention is to provide a method for manufacturing orange panettone using pasta madre, which is made by adding apples to provide a rich fragrance, a variety of flavors, and repeated refreshing, as a main ingredient, and is made by kneading and fermenting flour, sugar, butter, water, and egg yolk to enable the intake of various nutrients and physiologically active substances, and adding orange paste, orange juice, orange peel, trimoline, and malt to enhance the flavor of the product, increase the preservability, and provide a variety of textures.

The purpose of the present invention is not limited to the purposes mentioned above, and other purposes not mentioned can be clearly understood from the description below.

In order to achieve the above object, the present invention provides a method for manufacturing orange panettone using pasta madre, the method comprising: a first kneading step in which ingredients are kneaded; a second kneading step in which pasta madre is kneaded into the dough kneaded in the first kneading step; a third kneading step in which flour, sugar, and eggs are added to the dough kneaded in the second kneading step, and orange paste, juice, and peel are further added thereto; and a panettone manufacturing step in which panettone is manufactured using the dough kneaded in the third kneading step.

In addition, the above pasta madre is technically characterized by including a pasta madre fermentation process in which water and apples are placed inside a glass bottle and fermented; and a pasta madre formation process in which a fermented product fermented in the pasta madre fermentation process is formed into a preset size.

In addition, the dough kneaded in the second kneading step is technically characterized as being aged for 12 to 14 hours at a temperature of 25 to 30 degrees and a humidity of 60 to 70%.

In addition, the third kneading step is technically characterized by including a third dough mixing process in which honey, trimolean, orange juice, orange paste, and malt are mixed.

In addition, the above panettone manufacturing step is technically characterized by including a first fermentation process in which the dough kneaded in the third kneading step undergoes a first fermentation; and a second fermentation process in which the first fermentation product fermented in the first fermentation process undergoes a divided fermentation.

The present invention with the above configuration can expect the following effects.

The pasta madre of the present invention can be manufactured using a natural fermentation starter made from apples, without using an artificial fermentation source.

In addition, since the problems of conventional natural yeast, such as drying out or deterioration of component quality during baking, are prevented, stable mass cultivation of pasta madre is possible, and since panettone maintains uniform acidity and rich flavor, even when bread is made using mass-cultivated pasta madre, it is possible to provide panettone with enhanced flavor and texture that suits the taste of consumers.

Furthermore, through long-term fermentation of panettone, the quality and palatability of the bread are improved, such as easy long-term preservation without the help of commercial yeast, enhanced flavor, improved texture and soft texture, and the control of appropriate lactic acid production prevents bread from aging during distribution and storage.

Figure 1 is a flow chart of a method for manufacturing orange panettone using pasta madre according to a preferred embodiment of the present invention.
FIG. 2 is a detailed flow chart of a method for manufacturing orange panettone using pasta madre according to a preferred embodiment of the present invention.

Hereinafter, a method for manufacturing orange panettone using pasta madre according to a preferred embodiment of the present invention will be described with reference to the attached drawings.

FIG. 1 is a flow chart of a method for producing orange panettone using pasta madre according to a preferred embodiment of the present invention, and FIG. 2 is a detailed flow chart of a method for producing orange panettone using pasta madre according to a preferred embodiment of the present invention.

As shown in Fig. 1 according to a preferred embodiment of the present invention, it can be composed of a first kneading step (S100), a second kneading step (S200), a third kneading step (S300), and a panettone manufacturing step (S400).

It may be desirable for each ingredient used in the first kneading stage (S100) to be described later, the second kneading stage (S200) to be described later, the third kneading stage (S300) to be described later, and the panettone manufacturing stage (S400) to be described later to be used in an amount of each weight part based on 1000 weight parts of wheat flour.

First, let’s look at the first kneading step (S100).

The first kneading stage (S100) may involve kneading ingredients such as flour, sugar, butter, and water.

Specifically, in the first kneading stage (S100), based on 1000 parts by weight of flour, 250 to 300 parts by weight of sugar, 300 to 400 parts by weight of butter, and 300 to 400 parts by weight of water may be kneaded to form a first dough (10).

At this time, the kneading speed of the first dough (10) is not limited, but it may be desirable for the material to be kneaded at a low speed.

It may be possible to knead the first dough (10) at low speed by adding cold eggs to the first dough (10) while kneading.

At this time, although not limited, it may be desirable to knead the first dough (10) for about 10 to 15 minutes.

Next, let’s look at the second kneading step (S200).

In the second kneading step (S200), it is possible to knead the second dough (20) by adding pasta madre and water to the first dough (10) in the first kneading step (S100).

Specifically, in the first kneading step (S100), 300 to 350 parts by weight of pasta madre may be kneaded into the first dough (10) to form a second dough (20).

At this time, in the second kneading step (S200), the pasta madre kneaded in the first dough (10) may be manufactured using apples.

The second dough (20) in which the pasta madre is kneaded may be kneaded until gluten is created and the second dough (20) is completely created.

When the secondary dough (20) falls from the floor, 300 to 400 parts by weight of water may be added to the secondary dough (20) to knead it.

At this time, when adding 300 to 400 parts by weight of water, it may be possible to add it in 4 to 6 portions rather than adding all at once.

The secondary dough (20) made by dividing 300 to 400 parts by weight of water into 4 to 6 parts and kneading it is fermented for 12 to 14 hours in an environment of 25 to 30°C and 60 to 70% humidity, so that the secondary dough (20) can be formed 4 times larger than the initial size.

Additionally, the pasta madre used in the second kneading step (S200) may be manufactured through the pasta madre fermentation process (S210) and the pasta madre formation process (S220).

Specifically, when the first dough (10) is completed in the first kneading step (S100), it is possible to manufacture pasta madre through a pasta madre fermentation process (S210) in which water and apples are used to ferment inside a glass bottle; and a pasta madre formation process (S220) in which the fermented product fermented in the pasta madre fermentation process (S210) is formed into a set size.

The Pasta Madre fermentation process (S210) is performed by placing 1 L of 26°C water and 2 cut apples inside a glass bottle, and applying physical shock to the glass bottle containing the water and apples 1 to 3 times a day at room temperature of 25 to 26°C, so that the water and apples can be mixed.

It is possible that the fermentation activity will be stimulated by mixing the apples with water, allowing the fermentation to proceed until gas and bubbles are produced.

At this time, it is possible for fermentation to take 5 to 7 days, but it is not limited to, until gas and bubbles are generated due to the fermentation activity of water and apples.

When gas and bubbles are generated, it may be possible to produce apple juice paper in the Pasta Madre fermentation process (S210) by straining the water and apples inside the glass bottle.

In the pasta madre formation process (S220), it may be possible to mix the same weight of wheat flour as the apple juice starter produced in the pasta madre fermentation process (S210) into the apple juice starter.

It may be possible to repeat the refreshing process once a day until the mixture of apple juice and flour doubles in size at 26 to 30°C.

At this time, refreshing means adding water and flour to the apple juice and flour to cultivate yeast and lactic acid bacteria, so it is possible to supply new food so that microorganisms can proliferate healthily.

Once the mixture of apple cider vinegar and flour has doubled in size by repeating the refreshing process once a day, it is possible to repeat the refreshing process once a day until it doubles in size within 4 hours.

At this time, it may take 5 to 7 days on average, but it may be desirable that this is not limited.

When the mixture of apple juice and flour has doubled in size within 4 hours, the mixture of apple juice and flour is refreshed once a day with the same weight of flour and 40 to 50 weight parts of water until it forms twice its original size, and when it is placed in the refrigerator, the same method is repeated for 7 to 10 days to make pasta madre.

When the pasta madre fermentation process (S210) and the pasta madre formation process (S220) are completed, pasta madre is manufactured, and it is possible to manufacture a mixture (200) by mixing the manufactured pasta madre with the first dough (10).

Pasta Madre made with apple juice and refreshed three times can have rich internal texture, flavor, and chewiness.

In order to specifically explain the pasta madre of the present invention, it will be examined in contrast with other examples, Comparative Examples 1, 2, and 3.

The manufacturing method of Comparative Example 1 is the same as the manufacturing method of the present invention, but it may be possible for apple juice not to be used.

The manufacturing method of Comparative Example 2 is the same as the manufacturing method of the present invention, but it may be possible to manufacture the refresh in one go.

The manufacturing method of Comparative Example 3 is the same as the manufacturing method of the present invention, but it may be possible to manufacture the refresh twice.

Pasta madre of the present invention and Comparative Examples 1, 2 and 3 were made into bread using the same method to compare the internal texture, flavor and chewiness.

　 Internal knot zest incense Chewy Example 5 5 4 4 Comparative Example 1 4 2 1 4 Comparative Example 2 3 3 2 1 Comparative Example 3 3 4 3 2 ※Judgment criteria
1. 5 points: very good, 4 points: good, 3 points: average, 2 points: bad and 1 point: very bad

As shown in [Table 1], it received a higher score than Comparative Examples 1, 2, and 3, and a significant difference in overall satisfaction was also confirmed.

Next, we will look at the third kneading step (S300).

The third kneading step (S300) may be able to knead the second dough (20) kneaded in the second kneading step (S200) by adding flour and sugar thereto.

Specifically, it may be possible to knead the secondary dough (20) by further adding 350 to 450 parts by weight of wheat flour and 100 to 200 parts by weight of sugar.

At this time, 150 to 200 parts by weight of egg yolk is added to the dough and kneaded, and when the yolk is mixed, an additional 150 to 200 parts by weight of egg yolk is added, so that the third dough (30) can be kneaded.

When multiple ingredients are included in the third dough (30) and kneaded, it may be possible for viscosity to develop.

If the third dough (30) becomes viscous, it may be possible to additionally include 50 to 150 parts by weight of honey, 50 to 150 parts by weight of trimolin, 30 to 100 parts by weight of orange juice, 50 to 150 parts by weight of orange paste, and 20 to 50 parts by weight of malt.

At this time, honey, trimolean, orange juice, orange paste and malt are mixed before being included in the third dough (30), and the mixed honey, trimolean, orange juice, orange paste and malt may be additionally included in the third dough (30) in 4 to 6 portions.

Additionally, when honey, trimolin, orange juice, orange paste and malt are divided into 4 to 6 parts and included in the third dough (30), it may be possible to add 20 to 25 parts by weight of salt when included 3 to 4 times.

When 20 to 25 parts by weight of salt is added, elasticity is developed in the third dough (30), and the third dough (30) is completely formed, it is possible for the remaining honey, trimolin, orange juice, orange paste, and malt to be entirely included in the third dough (30).

If honey, trimolin, orange juice, orange paste, and malt are all included in the third dough (30) and kneaded, it may be possible to perform the third dough mixing process (S310).

The third dough mixing process (S310) may be able to produce a third mixture (40) by mixing water into the third dough (30) kneaded in the third dough step (S300).

Specifically, when gluten is confirmed in the third dough (30), 50 to 100 parts by weight of water is added to the third dough (30), and when the third dough (30) with water added is completely removed from the mixing bowl and a bubble sound is generated, filling is added and folded, so that the third mixture (40) can be manufactured.

At this time, the filling is added, and the folding performed means all operations in which physical force is applied to the tertiary mixture (40), but it may be possible to define it as a manufacturing operation in which the gluten structure of the tertiary mixture (40) is strengthened and large pores are created.

Next, we will look at the above panettone manufacturing step (S400).

In the panettone manufacturing step (S400), it may be possible for the third mixture (40) kneaded and mixed in the third kneading step (S300) to undergo two fermentations and manufacturing processes.

In detail, the panettone manufacturing step (S400) may include a first fermentation process (S410) in which the tertiary mixture (40) undergoes a first fermentation to produce a first fermented product (50), a second fermentation process (S420) in which the first fermented product (50) undergoes a second fermentation to produce a second fermented product (60), and a baking process (S430) in which the second fermented product (60) is manufactured into panettone.

In the first fermentation process (S410), the above-mentioned third mixture (40) may be subjected to first fermentation in a fermentation room for 40 to 60 minutes to produce a first fermented product (50).

The primary fermentation product (50) manufactured in the primary fermentation process (S410) may be divided into about 550 parts by weight, rounded, rested for 20 to 40 minutes, rounded again, placed in a mold, and subjected to the secondary fermentation process (S420).

In the secondary fermentation process (S420), it is possible to produce a secondary fermented product (60) by placing the rounded product in a mold and fermenting it for 5 to 6 hours at a temperature of 25 to 35°C and a humidity of 65 to 75%.

When the secondary fermentation product (60) is produced in the secondary fermentation process (S420), the secondary fermentation is completed, and it is possible to produce panettone from the secondary fermentation product (60) in the baking process (S430).

Specifically, when the secondary fermentation product (60) rises to 3 cm below the upper surface of the mold, it may be manufactured in a confection oven at 160 to 170°C for 10 minutes after topping, and may be additionally manufactured at 150 to 160°C for 35 minutes.

Additionally, the topping ingredients are not limited, but it may be desirable to use almond slices, pearl sugar, and sugar powder.

Once the manufacturing is completed in the confection oven, a drying process of 8 to 10 hours is performed, and it is possible to complete the manufacturing of panettone.

The above-described examples are merely exemplary, and those skilled in the art will appreciate that various modifications and other embodiments are possible.

Therefore, the true technical protection scope of the present invention should include not only the above-described embodiments but also other embodiments modified in various ways by the technical idea of the invention described in the claims below.

S100: 1st kneading stage
S200: 2nd kneading stage
S210: Pasta Madre Balancing Process
S220: Pasta Madre Formation Process
S300: 3rd kneading stage
S310: 3rd dough mixing process
S400: Panettone manufacturing steps
S410: 1st firing process
S420: Secondary firing process
S430: Baking Process
10: 1st dough
20: 2nd dough
30: 3rd dough
40: 3rd mixture
50 : 1st fermentation
60: Secondary fermentation

Claims (5)

The first kneading stage where the ingredients are kneaded;
The second kneading stage where pasta madre is kneaded into the dough kneaded in the first kneading stage;
In the above second kneading step, flour, sugar, and eggs are added to the dough kneaded, and orange paste, juice, and peel are further added and kneaded in the third kneading step; and
A method for manufacturing orange panettone using pasta madre, characterized in that it includes a panettone manufacturing step in which panettone is manufactured using dough kneaded in the third kneading step. In paragraph 1,
The above pasta madre is,
Pasta Madre fermentation process in which water and apples are placed inside a glass bottle and fermented;
A method for manufacturing orange panettone using pasta madre, characterized in that it comprises a pasta madre formation process in which a fermented product fermented in the pasta madre fermentation process is formed into a preset size. In paragraph 1,
A method for manufacturing orange panettone using pasta madre, characterized in that the dough kneaded in the second kneading step is aged for 12 to 14 hours at a temperature of 25 to 30 degrees and a humidity of 60 to 70%. In paragraph 1,
A method for manufacturing orange panettone using pasta madre, characterized in that in the third kneading step, a third dough mixing process in which honey, trimoline, orange juice, orange paste, and malt are mixed is added. In paragraph 1,
The above panettone manufacturing steps are:
The first fermentation process in which the dough kneaded in the above third kneading step undergoes the first fermentation;
A method for manufacturing orange panettone using pasta madre, characterized in that it includes a second fermentation process in which the first fermentation product fermented in the first fermentation process is dividedly fermented.