| 摘要 |
The present invention relates to a method of preparing fermentation batter using a grain enzyme and a fermented fruit liquid, and a fermented bread using the same. More specifically, the method of preparing fermentation batter using a grain enzyme and a fermented fruit liquid comprises: (a) a step of preparing a grain enzyme by primary aging after mixing flour, rye flour, and water, and secondary aging after additionally supplying flour and water; (b) a step of mixing fruits, sugar, and water, and preparing a fermented fruit liquid by aging the same; (c) a step of kneading by mixing the prepared grain enzyme and the fermented fruit liquid, with grain or nut powder, flour, and water; (d) a step of primary fermenting the kneaded batter; (e) a step of removing bubbles by punching the primary fermented batter; (f) a step of secondary fermenting the bubbleless batter; and (g) a step of low temperature aging the secondary fermented batter. The present invention has an advantage of using a grain enzyme and a fermented fruit liquid instead of yeast used in the fermentation of batter, thereby removing a unique smell of yeast, removing a tough texture of a bread, providing excellent and unique flavor, increasing the palatability of consumers, and promoting consumption of a fermented bread. |
