Manufacture method for bread of rice contained sweet potato and a red bean

Abstract

The present invention relates to a method for manufacturing rice bread containing sweet potato and red bean paste, wherein the procedure comprises mixing 20 to 25 weight% of non-glutinous rice flour, 7 to 12 weight% of glutinous rice flour, 2 to 6 weight% of strong rice flour, 4 to 9 weight% of Jerusalem artichoke flour, 0.5 to 2 weight% of salt, 4 to 9 weight% of sugar, 1 to 4 weight% of Jerusalem artichoke fermentation liquid, 0.5 to 2 weight% of milk powder, 0.5 to 2 weight% of yeast, 12 to 17 weight% of sourdough starter, 3 to 8 weight% of eggs, 10 to 15 weight% of milk, and 12 to 17 weight% of Jerusalem artichoke water, and after mixing, forming a single mass, adding 3 to 8 weight% of unsalted butter, smoothing the surface of the mixed dough, performing a first fermentation in a 27°C fermentation chamber for 20 minutes, and the fermented dough liquid A dough manufacturing process in which 19.19% by weight of red beans are washed thoroughly, soaked for 10 hours, strained through a sieve, and rinsed; a process in which they are boiled thoroughly with 65.17% by weight of Jerusalem artichoke water, and then boiled until the red beans are mashed and the moisture evaporates to prepare the red bean paste; a process in which 0.19% by weight of salt and 8.92% by weight of sugar are added to the boiled red bean paste and boiled to form a paste; a process in which the paste is cooled to 55℃, and then 3.27% by weight of fermented Jerusalem artichoke liquid and 3.26% by weight of honey are added and mixed. A sweet potato filling manufacturing process comprising mixing 35.71% by weight of Jerusalem artichoke water, 17.86% by weight of sugar, and 10.72% by weight of corn syrup, boiling the mixture, adding 35.71% by weight of cubed sweet potatoes, boiling again for 12 minutes, and then draining the liquid using a sieve and storing it in a refrigerator once cooled; and, in the above dough manufacturing process, rolling out 34.48% by weight of the dough that has undergone secondary fermentation and been divided into portions with a rolling pin, spreading 25.86% by weight of red bean paste evenly over the dough, and then placing 25% by weight of sweet potato filling on top of the red bean paste.The molding process comprises: topping with 86% by weight, rolling and shaping, cutting in half and panning in a molding die so that the cross-section is visible, fermenting the panned molded product for 1 hour in a fermentation chamber at a temperature of 32℃ and a humidity of 75%, baking the fermented molded product in a convection oven at 165℃ for 25 minutes to cool, then soaking with 8.63% by weight of syrup and topping with 5.17% by weight of black sesame seeds.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing rice bread containing sweet potatoes and red beans, and more specifically, to a method for manufacturing rice bread containing sweet potatoes and red beans formed through dough preparation, sourdough starter preparation, red bean paste preparation, sweet potato filling preparation, and molding processes.

[0002] In addition, the present invention relates to a method for manufacturing rice bread containing sweet potato and red bean, which is effective for blood sugar control and aids in digestion by using Jerusalem artichoke fermentation liquid and Jerusalem artichoke boiled water in the preparation of dough, sourdough starter, and topping filling, and by using Jerusalem artichoke fermentation liquid and Jerusalem artichoke water in the entire process of manufacturing rice bread, thereby allowing the consumption of the active ingredients of Jerusalem artichoke, and by using Jerusalem artichoke powder as an ingredient when manufacturing dough, a nutty flavor is added, and the baked bread is fermented by intestinal microorganisms with the inulin component of Jerusalem artichoke, thereby aiding digestion. Background Technology

[0003] In modern times, due to the hectic pace of modern society, there are more people who skip breakfast or are unable to eat on time, leading to health problems. Consequently, instant foods for a convenient breakfast, such as hamburgers, sandwiches, bread, or cornflakes, are becoming increasingly popular as a way to solve the problem of a single meal.

[0004] The term "bread products" refers to sliced ​​bread, cakes, bread, donuts, etc., which are manufactured by adding other foods or food additives to grain flour as the main ingredient.

[0005] As living standards have recently improved, consumers' preferences for food have become more diverse and sophisticated, leading to a growing preference for processed foods that are easy to prepare and highly palatable.

[0006] Meanwhile, while hamburgers and sandwiches have advantages such as not imposing time and space constraints, these fast foods have the problem of not being suitable for the diets of growing children or overweight and obese modern people due to reasons such as high calorie content and high trans fat content. Furthermore, as the desire for well-being is gradually increasing due to various childhood diseases such as atopic diseases and various adult diseases caused by environmental factors, the consumption of well-being foods is gradually rising compared to that of instant foods.

[0007] Meanwhile, bread generally refers to food made by adding yeast, salt, water, etc., to flour or other grains to make dough, fermenting it, and then baking it. The bread mentioned above can be classified in various ways depending on the properties of the dough, the preparation method, and the form. Representative examples include bread served as a staple or substitute for staple food, such as sliced ​​bread and baguette; sweet bread, red bean paste bread, cream bread, and croissants, which contain a lot of sugar and fat and are mainly used as side dishes for children; bagels and croquettes, which are characterized by steaming or frying methods; and sandwiches, pizzas, and hamburgers, which contain various ingredients.

[0008] The bread-making process typically involves kneading the dough, allowing it to ferment for a certain period, and then baking or steaming it in an oven. During this process, the bread's texture expands significantly compared to the original dough. This expansion of the bread's texture is known to occur because a wheat protein called gluten has the property of retaining air within the dough structure. Due to this property, the bread has a soft texture and a distinctive taste.

[0009] Accordingly, by adding glutinous rice, sweet potatoes, and red beans, which are familiar to Koreans, we provided a new product and conducted research to develop a snack food that can be easily consumed by people of all ages, leading to the completion of the present invention. Prior art literature

[0010] 1. Methods of manufacturing rice bread using natural ingredients (Patent Registration No. 10-2579936) 2. Method for manufacturing a bread mixed rice and grain (Patent Registration No. 10-2516978) The problem to be solved

[0011] The present invention was devised to solve the above-mentioned problems, and its purpose is to provide a method for manufacturing rice bread containing sweet potato and red bean paste, formed through dough preparation, sourdough starter preparation, red bean paste preparation, sweet potato filling preparation, and molding processes.

[0012] In addition, the present invention provides a method for manufacturing rice bread containing sweet potato and red bean paste, which aids in digestion and is effective for blood sugar control, by incorporating Jerusalem artichoke fermentation liquid and Jerusalem artichoke boiled water into the dough, sourdough starter, and topping filling, and by using Jerusalem artichoke fermentation liquid and Jerusalem artichoke water in the entire process of manufacturing rice bread, thereby allowing the intake of effective components of Jerusalem artichoke, and by using Jerusalem artichoke flour as an ingredient when manufacturing dough, adding a nutty flavor, and the baked bread is fermented by intestinal microorganisms with the inulin component of Jerusalem artichoke, thereby aiding digestion.

[0013] However, the objectives of the present invention are not limited to those mentioned above, and other unmentioned objectives will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0014] To achieve the above objective, a method for manufacturing rice bread containing sweet potato and red bean according to an embodiment of the present invention comprises mixing 20 to 25 weight% of non-glutinous rice flour, 7 to 12 weight% of glutinous rice flour, 2 to 6 weight% of strong rice flour, 4 to 9 weight% of Jerusalem artichoke flour, 0.5 to 2 weight% of salt, 4 to 9 weight% of sugar, 1 to 4 weight% of Jerusalem artichoke fermentation liquid, 0.5 to 2 weight% of milk powder, 0.5 to 2 weight% of yeast, 12 to 17 weight% of sourdough starter, 3 to 8 weight% of eggs, 10 to 15 weight% of milk, and 12 to 17 weight% of Jerusalem artichoke water, mixing the ingredients, forming a single mass, adding 3 to 8 weight% of unsalted butter, smoothing the surface of the mixed dough, performing a first fermentation in a 27°C fermentation chamber for 20 minutes, and the fermented dough water Divided into 200g portions and the divided dough is subjected to a second fermentation to be prepared Dough manufacturing process; Red bean paste manufacturing process in which 19.19% by weight of red beans are washed thoroughly, soaked for 10 hours, drained through a sieve, and rinsed; then boiled thoroughly with 65.17% by weight of Jerusalem artichoke water; and then boiled thoroughly until the red beans are mashed and the moisture evaporates to prepare the red bean paste; then, 0.19% by weight of salt and 8.92% by weight of sugar are added to the boiled red bean paste and boiled to form a paste; then, the mixture is cooled to 55℃, and 3.27% by weight of fermented Jerusalem artichoke liquid and 3.26% by weight of honey are added and mixed; Sweet potato filling manufacturing process in which 35.71% by weight of Jerusalem artichoke water, 17.86% by weight of sugar, and 10.72% by weight of corn syrup are mixed and boiled; then, 35.71% by weight of diced sweet potatoes are added and boiled again for 12 minutes; and once cooled, the liquid is removed by draining through a sieve and stored in a refrigerator. and after rolling out 27 to 32 weight percent of the divided dough, which has undergone secondary fermentation in the above dough manufacturing process, into a long strip with a rolling pin, red bean paste on top of the dough A molding process comprising: spreading 23 to 28 weight% evenly; topping the red bean paste with 23 to 28 weight% of sweet potato filling; rolling and shaping the mixture; cutting it in half and panning it in a mold so that the cross-section is visible; fermenting the panned molded mixture for 1 hour in a fermentation chamber at a temperature of 32℃ and a humidity of 75%; baking the fermented molded mixture in a 165℃ convection oven for 25 minutes and cooling it; soaking it in 6 to 11 weight% of syrup and topping it with 4 to 9 weight% of black sesame seeds; wherein the Jerusalem artichoke water is prepared by washing the Jerusalem artichokes under running water to remove soil and foreign substances, thinly slicing them, drying them in a dryer or in the sun, placing them in a dry pan without oil, performing a first roasting at a temperature of 35 to 40℃ for 3 to 5 minutes until golden brown, cooling it, performing a second roasting for 2 to 5 minutes, and then roasting it in 1 to 2 L of water. The above-mentioned fermented Jerusalem artichoke liquid is prepared by adding 5 to 10 pieces and boiling for 15 to 20 minutes. The Jerusalem artichoke is prepared by washing the Jerusalem artichoke thoroughly with water 3 to 4 times, peeling it, and slicing it to a thickness of 1 to 2 cm. Then, the Jerusalem artichoke and sugar are placed in a sterilized jar in a weight ratio of 0.8:0.8, stirred well every 2 days until the sugar dissolves, and aged and fermented in a cool place away from sunlight for 3 months to produce the first Jerusalem artichoke extract. The Jerusalem artichoke powder is prepared by washing the Jerusalem artichoke thoroughly, slicing it thinly with the skin on, drying it in the sun or in a dehydrator until completely dry, and then finely grinding it using a blender or grinder, and the green tangerine liquid starter is mixed in a ratio of 0.2:0.The above-mentioned green tangerine liquid starter is prepared by adding and mixing the first Jerusalem artichoke extract in a weight ratio of 2, fermenting it for 2 months, filtering the final fermented Jerusalem artichoke extract through filter paper, and pressing the residue with a press to obtain a liquid fermented liquid. The green tangerine liquid starter is prepared by soaking green tangerines in water with baking soda dissolved in it for 10 minutes, then scrubbing the peels with coarse salt to clean them thoroughly and removing the moisture, applying sugar to the bottom of a sterilized container to a thickness of 1 to 3 cm, adding 2 / 3 of the green tangerines and covering them with sugar, adding the remaining 1 / 3 of the green tangerines on top, adding the remaining sugar, and aging and fermenting the prepared green tangerine extract in a cool place away from sunlight for 4 months, separating the solids and liquid, and aging the separated green tangerine liquid for an additional 2 months.

[0015] In addition, the composition of the dough preparation process of the method for manufacturing rice bread containing sweet potato and red bean according to an embodiment of the present invention comprises 22.19 wt% non-glutinous rice flour, 9.17 wt% glutinous rice flour, 4.09 wt% strong rice flour, 5.48 wt% Jerusalem artichoke flour, 0.74 wt% salt, 5.07 wt% sugar, 2.27 wt% Jerusalem artichoke fermentation liquid, 1.15 wt% milk powder, 1.15 wt% yeast, 13.51 wt% sourdough starter, 4.51 wt% egg, 12.26 wt% milk, 14.32 wt% Jerusalem artichoke water, and 4.09 wt% unsalted butter, and the molding process comprises 34.48 wt% dough, 25.86 wt% red bean paste, 25.86 wt% sweet potato filling, 8.63 wt% syrup, and black sesame. The syrup is composed of 5.17% by weight, and is characterized by being prepared by mixing 68.47% by weight of Jerusalem artichoke water and 27.42% by weight of honey, heating to 55°C and cooling, then adding 4.11% by weight of rum and mixing, and then storing in a refrigerator.

[0016] In addition, the sourdough starter for the method of manufacturing rice bread containing sweet potato and red bean according to an embodiment of the present invention comprises: a first sourdough starter prepared by adding 1.84% by weight of honey and 5.56% by weight of Jerusalem artichoke liquid to 55.56% by weight of boiled Jerusalem artichoke water and mixing, then adding 37.04% by weight of T55 flour and mixing, followed by fermenting in a 20°C wine cellar for 20 hours; a second sourdough starter prepared by adding 55.67% by weight of the first sourdough starter, 20.62% by weight of Jerusalem artichoke water and 3.09% by weight of Jerusalem artichoke fermented liquid and mixing for 5 minutes, then adding 20.62% by weight of T55 flour and mixing, followed by fermenting in a 20°C wine cellar for 24 hours; and 70.78% by weight of the second sourdough starter, 14.61% by weight of T55 flour, and 14.61% by weight of Jerusalem artichoke water to a container, stirring, and fermenting at 20°C It is characterized by being composed of a tertiary starter that is fermented in a wine cellar for 24 hours, and a quaternary starter that is fermented in a wine cellar at 20°C for 24 hours by placing 76.54% by weight of the tertiary starter, 12.29% by weight of strong flour, and 11.17% by weight of Jerusalem artichoke water into a container and stirring each, respectively. Effects of the invention

[0017] The method for manufacturing rice bread containing sweet potatoes and red beans according to the present invention uses fermented Jerusalem artichoke liquid and boiled Jerusalem artichoke water in the dough, sourdough starter, and dough preparation, and by using fermented Jerusalem artichoke liquid, Jerusalem artichoke powder, and Jerusalem artichoke water as ingredients in the entire process when making dough, it adds a nutty flavor and allows for the consumption of the active ingredients of Jerusalem artichoke. Furthermore, the baked bread is fermented by intestinal microorganisms with the inulin component of Jerusalem artichoke, which aids in digestion and provides a healthy bread effective for blood sugar control.

[0018] In addition, the method for making rice bread containing sweet potatoes and red beans according to the present invention can reduce the sugar content by adding green tangerine starter when making the Jerusalem artichoke fermentation liquid, and this is used when making the sourdough starter and filling, and when making the dough, the sourdough starter, Jerusalem artichoke fermentation liquid, Jerusalem artichoke powder, and Jerusalem artichoke water are mixed and provided so that the active ingredients of the Jerusalem artichoke are generally contained in the baked bread, thereby reducing calorie intake and providing an effective effect for weight management.

[0019] In addition, the method for making rice bread containing sweet potatoes and red beans according to the present invention uses fermented Jerusalem artichoke liquid as an ingredient in bread dough along with non-glutinous rice flour, glutinous rice flour, strong rice flour, and Jerusalem artichoke flour, thereby reducing the amount of yeast due to the fermented liquid, making the bread soft, increasing the flavor of the bread, allowing the intake of effective components and nutrients of Jerusalem artichoke through the fermented Jerusalem artichoke liquid and Jerusalem artichoke water, and providing bread that has excellent fermentation activity during dough making through the sourdough starter, delays the aging of the dough, and is effective for digestion and lipid metabolism in the body through the sourdough starter.

[0020] In addition, the method for making rice bread containing sweet potatoes and red beans according to the present invention produces a sourdough starter with a deep flavor, and especially as it is fermented for a long time, the complexity of the taste increases and digestion becomes easier. During the fermentation process, some of the gluten is broken down and produced, which reduces the burden on the stomach and can have a positive influence on intestinal microorganisms due to the probiotic effect. Furthermore, the bread has good elasticity and is chewy due to the sourdough starter, and the pH is lowered, which inhibits mold growth, allowing the bread to be stored for a long time.

[0021] In addition, the method for manufacturing rice bread containing sweet potato and red bean according to the present invention can maximize the activity of lactic acid bacteria by using Jerusalem artichoke fermentation liquid and Jerusalem artichoke powder when manufacturing a primary sourdough starter and a multi-stage sourdough starter, and provides bread with a soft texture through the effective components of fermented wheat flour and strong flour by using a sourdough starter that is used as a raw material for dough through multi-stage fermentation. Brief explanation of the drawing

[0022] FIG. 1 is a flowchart illustrating a method for manufacturing rice bread containing sweet potato and red bean according to the present invention. FIG. 2 is a flowchart illustrating the dough manufacturing process for making rice bread containing sweet potato and red bean according to FIG. 1. FIG. 3 is a flowchart illustrating a molding process for manufacturing rice bread containing sweet potato and red bean according to FIG. 1. Figure 4 is a photograph showing the topping state of a molded product during the molding process for manufacturing rice bread containing sweet potato and red bean according to Figure 3. FIG. 5 is a photograph showing the divided state of the molded product during the molding process for manufacturing rice bread containing sweet potato and red bean according to FIG. 3. FIG. 6 is a photograph illustrating the state of rice bread containing sweet potato and red bean according to the present invention. Specific details for implementing the invention

[0023] Hereinafter, preferred embodiments of the present invention will be described in detail based on the attached drawings.

[0024] The present invention uses fermented Jerusalem artichoke liquid and boiled Jerusalem artichoke water in the preparation of dough, sourdough starter, and dough. By using fermented Jerusalem artichoke liquid, Jerusalem artichoke powder, and Jerusalem artichoke water throughout the entire process, the invention adds a nutty flavor by using Jerusalem artichoke powder as an ingredient in dough preparation, allows for the consumption of the active ingredients of Jerusalem artichoke, and provides bread that aids digestion and is effective for blood sugar control through the fermentation of the inulin component of Jerusalem artichoke by intestinal microorganisms. Accordingly, the characteristics and functions of the ingredients used in the present invention, namely lotus root, green tangerine, hijiki, and pistachio, are as follows.

[0025] First, looking at the characteristics of red beans and Jerusalem artichokes among the auxiliary ingredients used in the manufacture of the rice bread of the present invention, red beans contain approximately 68% carbohydrates and 20% protein. They have excellent anti-diabetic and antioxidant activities, making them effective in preventing adult diseases. Starch, which accounts for 34% of the carbohydrates, does not become sticky even when boiled, making it easy to process, and provides a great sense of satiety after eating, so it is also used as a diet food.

[0026] Red beans contain the highest amount of vitamin B1 among grains (0.54 mg / 100 g), making them particularly beneficial for people who mainly eat white rice to supplement their vitamin B1 intake. Red beans contain 6 times more protein, 117 times more iron, and 23 times more niacin (vitamin B3) than milk, and they also have the function of preventing fat accumulation in the heart, liver, and blood vessels.

[0027] Red beans contain large amounts of potassium and folic acid (vitamin B9), which helps expel sodium and various waste products accumulated in the body and has the effect of lowering blood pressure. As an antioxidant food, its red color is produced by the antioxidant component anthocyanin, and it is also rich in polyphenols and flavonoids. The vitamin B1 component abundant in red beans promotes metabolism, recovering from fatigue and replenishing vitality. It is rich in dietary fiber, which promotes intestinal peristalsis to improve constipation. Furthermore, it is rich in iron, which promotes the production of red blood cells and helps improve the supply of oxygen to the body through the blood, thus greatly helping to improve anemia.

[0028] In addition, red beans contain 2.5 mg per gram of proanthocyanin, which has excellent antioxidant activity approximately 50 times that of vitamin C and 20 times that of vitamin E. Furthermore, the abundant saponins in red beans have been widely used to maintain skin beauty, as they create fine bubbles to wash away skin impurities. During the Joseon Dynasty, courtesans would grind red beans and mung beans, mix them with water, or rub them onto wet faces to use as a natural soap and scrub.

[0029] In addition, the potassium contained in red beans promotes the excretion of sodium, which causes edema, thus helping to improve edema and lower blood pressure. Red beans also contain a large amount of a component called saponin, which inhibits the absorption of fat. Furthermore, in addition to saponin, they contain a large amount of polyphenols, which slows down the absorption of sugar and can prevent it from accumulating as body fat.

[0030] Red beans are rich in Vitamin B, and Vitamin B complex efficiently converts consumed nutrients into energy, effectively relieving fatigue. Additionally, the diuretic effect of potassium in red beans can help excrete unnecessary sodium from the body through urine.

[0031] Additionally, red beans contain saponin, which lowers cholesterol and prevents the accumulation of triglycerides, thereby strengthening blood vessels and preventing arteriosclerosis. They also contain anthocyanin, which promotes smooth blood circulation and facilitates the resynthesis of rhodopsin in the retina, helping to relieve eye fatigue and prevent vision loss. Furthermore, while the accumulation of large amounts of free radicals in the body leads to cell aging, red beans contain a large amount of polyphenols that can eliminate free radicals, thus providing anti-aging effects.

[0032] In addition, Jerusalem artichokes are a completely different root vegetable that resembles ginger or potatoes in appearance; they are known as a representative food that can help manage diabetes, particularly due to their richness in inulin.

[0033] Jerusalem artichoke is a perennial plant belonging to the Asteraceae family, scientifically known as Helianthus tuberosus, and has been widely used for both culinary and medicinal purposes. Although it resembles a potato in appearance with its bumpy texture, it has a thin skin and is characterized by a crisp texture and a subtle sweetness reminiscent of a mixture of sweet potato and cabbage stems. In particular, the greatest advantage of the Jerusalem artichoke is that it is rich in a water-soluble dietary fiber called inulin instead of starch. Inulin is not digested in the small intestine but ferments in the large intestine, and it is known to aid in blood sugar management, gut health, and immune system enhancement.

[0034] Jerusalem artichokes are so rich in inulin that they are called 'natural insulin.' Inulin helps maintain blood sugar levels at a steady pace rather than raising them rapidly, making them particularly beneficial for diabetic patients or those who need to manage their blood sugar. Inulin acts as a prebiotic, serving as food for beneficial gut bacteria. Consistent consumption helps improve the intestinal environment and relieve constipation. Additionally, various vitamins, minerals, and short-chain fatty acids produced during the fermentation of inulin activate immune cells, making them effective for strengthening immunity.

[0035] Jerusalem artichokes are low in calories and rich in dietary fiber, which helps maintain a long-lasting feeling of fullness. Therefore, consuming them as a snack while dieting helps reduce unnecessary calorie intake and is effective for weight management. Additionally, Jerusalem artichokes are rich in potassium, which helps excrete sodium, thus aiding in blood pressure regulation and lowering levels of bad cholesterol (LDL) in the blood, which can contribute to the prevention of arteriosclerosis, hypertension, and heart disease.

[0036] The method for manufacturing rice bread containing sweet potato and red bean according to the present invention is largely composed of a dough manufacturing process, a sourdough starter manufacturing process, a red bean paste manufacturing process, a sweet potato filling manufacturing process, and a molding process, as illustrated in the attached FIG. 1.

[0037] 1. Dough Manufacturing Process

[0038] First, the dough manufacturing process is configured to include a material preparation step, a material mixing step, a fermentation step, and a dividing step, as shown in the attached FIG. 2, for preparing a base composition for making rice bread containing sweet potato and red bean according to the present invention.

[0039] (1) Material preparation stage

[0040] Prepare 20 to 25 weight% of non-glutinous rice flour, 7 to 12 weight% of glutinous rice flour, 2 to 6 weight% of strong rice flour, 4 to 9 weight% of Jerusalem artichoke flour, 0.5 to 2 weight% of salt, 4 to 9 weight% of sugar, 1 to 4 weight% of Jerusalem artichoke fermentation liquid, 0.5 to 2 weight% of milk powder, 0.5 to 2 weight% of yeast, 12 to 17 weight% of sourdough starter, 3 to 8 weight% of eggs, 10 to 15 weight% of milk, 12 to 17 weight% of Jerusalem artichoke water, and 3 to 8 weight% of unsalted butter.

[0041] Jerusalem artichokes are root vegetables harvested between autumn and winter that possess a unique sweetness and nutty aroma. Using Jerusalem artichoke flour as an ingredient in dough preparation enhances the nutty flavor, while the baked bread aids digestion and provides effective benefits for blood sugar control.

[0042] That is, the above Jerusalem artichoke powder is prepared by washing the Jerusalem artichoke thoroughly, slicing it thinly with the skin on, drying it completely in the sun or with a dryer, and then grinding the dried Jerusalem artichoke with a blender or grinder. The Jerusalem artichoke is rich in inulin, which is fermented by intestinal microorganisms. Inulin is a fructose polymer with β(2→1) linkages that is not digested but reaches the large intestine and is fermented by intestinal microorganisms. Through fermentation, short-chain fatty acids (SCFAs) are produced, which helps improve insulin sensitivity and suppress the rise in blood sugar after meals.

[0043] (2) Material mixing step

[0044] Mix 20 to 25 weight% of non-glutinous rice flour, 7 to 12 weight% of glutinous rice flour, 2 to 6 weight% of strong rice flour, 4 to 9 weight% of Jerusalem artichoke flour, 0.5 to 2 weight% of salt, 4 to 9 weight% of sugar, 1 to 4 weight% of Jerusalem artichoke fermentation liquid, 0.5 to 2 weight% of milk powder, 0.5 to 2 weight% of yeast, 12 to 17 weight% of sourdough starter, 3 to 8 weight% of eggs, 10 to 15 weight% of milk, and 12 to 17 weight% of Jerusalem artichoke water, mix at low speed for 3 minutes, and when the mixture comes together into a single mass, add 3 to 8 weight% of unsalted butter and mix at low speed for 3 minutes and at high speed for 15 minutes to make a dough mixture.

[0045] At this time, it is preferable to use 22.19 wt% of non-glutinous rice flour, 9.17 wt% of glutinous rice flour, 4.09 wt% of strong rice flour, 5.48 wt% of Jerusalem artichoke flour, 0.74 wt% of salt, 5.07 wt% of sugar, 2.27 wt% of Jerusalem artichoke fermentation liquid, 1.15 wt% of milk powder, 1.15 wt% of yeast, 13.51 wt% of sourdough starter, 4.51 wt% of eggs, 12.26 wt% of milk, 14.32 wt% of Jerusalem artichoke water, and 4.09 wt% of unsalted butter.

[0046] The water boiled with Jerusalem artichokes is Wash the Jerusalem artichokes under running water to remove cultivation soil and foreign matter, then slice them thinly and dry them in a dryer or in the sun. Place them in a dry pan without oil and roast them once at a temperature of 35 to 40°C for 3 to 5 minutes until golden brown. After cooling, roast them a second time for 2 to 5 minutes. Then, add 5 to 10 pieces of the roasted Jerusalem artichokes to 1 to 2 liters of water and boil for 15 to 20 minutes. Roasting them over low heat in a dry pan brings out a savory flavor.

[0047] At this time, the boiled Jerusalem artichoke water (hereinafter referred to as 'Jerusalem artichoke water'), prepared by adding the roasted Jerusalem artichokes to water and boiling them, is used when making dough, sourdough starter, red bean paste, and sweet potato filling.

[0048] The above Jerusalem artichoke water is used by optionally applying 5 to 10 pieces of roasted Jerusalem artichoke and 1 to 2 liters of water, depending on the range of use, and boiling it.

[0049] The above Jerusalem artichoke fermentation liquid is produced by washing the Jerusalem artichokes thoroughly with water 3 to 4 times, peeling them, and cutting them into small pieces 1 to 2 cm thick, then placing the Jerusalem artichokes and sugar in a jar in a ratio of 0.8 to 0.8, stirring well every 2 days until the sugar dissolves, and then aging and fermenting them in a cool place away from sunlight for 3 months to produce a Jerusalem artichoke extract.

[0050] Afterwards, the Jerusalem artichokes are washed thoroughly, thinly sliced ​​with the skin on, dried in the sun or placed in a dryer to be completely dried, and then finely ground using a mixer or grinder. The Jerusalem artichoke powder and green tangerine liquid starter are added and mixed with the Jerusalem artichoke extract in a ratio of 0.2:0.2 and fermented for 2 months. Afterward, the final fermented Jerusalem artichoke extract is filtered through filter paper, and the residue is compressed using a press to produce a liquid fermented Jerusalem artichoke extract.

[0051] Meanwhile, the green tangerine liquid starter used in the present invention is prepared by soaking green tangerines in water mixed with baking soda for 10 minutes, then scrubbing the peels with coarse salt to clean them thoroughly and removing the moisture, applying 1 to 3 cm of sugar to the bottom of a sterilized container, adding 2 / 3 of the green tangerines and covering them with sugar, adding the remaining 1 / 3 of the green tangerines on top, adding the remaining sugar, and aging and fermenting the green tangerine extract in a cool place away from sunlight for 4 months, separating the prepared green tangerine extract into solids and enzymes, and aging the separated green tangerine enzymes for another 2 months to extract only the green tangerine liquid starter.

[0052] At this time, use green tangerines and sugar in a 1:1 ratio.

[0053] (3) Fermentation stage

[0054] After smoothing the surface of the above-mentioned mixed dough, the dough is first fermented in a 27℃ fermentation chamber for 20 minutes to structurally stabilize the dough.

[0055] (4) Division and fermentation stage

[0056] The above fermented dough is divided using an automatic divider and the surface is rounded smoothly.

[0057] At this time, the automatic divider automatically divides the dough so that it has a weight of 200g, and places the divided dough into a round mold to allow for secondary fermentation.

[0058] In the above rice bread dough manufacturing process, after making the dough based on the above mixing ratio, the dough is divided into portions of 200g (7.74% by weight) and the remaining dough is used as the old dough for a new dough composition.

[0059] 2. Starter Culture Manufacturing Process

[0060] The sourdough starter manufacturing process is configured to form a sourdough starter used in the composition of the dough, which is a dough for manufacturing rice bread containing sweet potatoes and red beans according to the present invention, through a first sourdough starter manufacturing step, a second sourdough starter manufacturing step, a third sourdough starter manufacturing step, a fourth sourdough starter manufacturing step, and a circulation step, and is configured as follows with reference to FIG. 2 for a detailed explanation.

[0061] (1) First sourdough starter preparation stage

[0062] 1.84% by weight of honey and 5.56% by weight of Jerusalem artichoke fermentation liquid are added to 55.56% by weight of boiled Jerusalem artichoke water and mixed, then 37.04% by weight of T55 flour is added and mixed, and then fermented in a 20℃ wine cellar for 20 hours to produce a first sourdough starter.

[0063] That is, T55 flour, Jerusalem artichoke extract, honey, and Jerusalem artichoke water are mixed by stirring, wrapped, and fermented in a wine cellar for 20 hours to mature, and the matured starter is used as the first starter.

[0064] In the usual sourdough starter process, wheat flour is used, but by preparing the sourdough starter through fermentation using honey and Jerusalem artichoke fermentation liquid during the first sourdough starter preparation, the efficacy of Jerusalem artichoke can be maximized, and a healthy sourdough starter can be provided by incorporating the active ingredients of Jerusalem artichoke during the preparation.

[0065] Meanwhile, T55 French flour is used in the preparation of the sourdough starter of the present invention. Regarding its characteristics, French flour is classified by assigning a T number based on its ash content. Ash is the mineral component remaining after flour is burned at high temperatures; when flour is burned, organic components (e.g., carbohydrates, proteins, fats) are combusted, leaving only inorganic minerals (e.g., calcium, magnesium, potassium, phosphorus). Flour with low ash content is highly refined flour from which most of the bran and germ have been removed, resulting in a fine and light texture. Flour with high ash content is less refined flour containing a relatively large amount of bran and germ, resulting in a coarser texture and a darker color.

[0066] At this time, the amount of minerals in the flour is indicated as a percentage of the total weight, and the T number indicates the amount of ash (mg) per 100g of flour, which indicates how much whole grain is included in the flour; the lower the number, the more refined the flour is, and the higher the number, the less refined and higher the whole grain content of the flour.

[0067] Therefore, T45 has an ash content of about 0.45%, with the least amount of bran and germ. It is highly refined, has fine flour particles and a soft taste, and is widely used in confectionery such as pastries, cakes, and baked goods, so it can be considered similar to cake flour.

[0068] T55 has an ash content of about 0.55% and is a standard white flour that is slightly less refined than T45. It is mainly used for bread, croissants, and general baking, and is used as an all-purpose flour.

[0069] T65 has an ash content of about 0.65% and is less refined than T55, containing more bran and germ, so it has a savory and coarse aroma of whole grains and is used as a strong flour for breads such as campagne or baguettes.

[0070] Meanwhile, wheat bran is the residue remaining after the flour has been removed from wheat, and it contains a large amount of the wheat's inner husk. Wheat germ is the sprouting part of the wheat and is rich in vitamins and fats; rice germ, also known as the 'rice germ,' is also nutritious, so it is sometimes purchased separately or consumed through nutritional supplements.

[0071] Low-ash flour has the nutrient-rich bran and germ of the grain removed, so it contains less minerals and fiber, while high-ash flour is relatively rich in minerals and fiber.

[0072] (2) Secondary sourdough starter preparation stage

[0073] When air bubbles form in the dough on the first day, add 55.67% by weight of the first sourdough starter, 20.62% by weight of Jerusalem artichoke water, and 3.09% by weight of Jerusalem artichoke fermentation liquid on the second day, mix for 5 minutes, and let it rest. Then, add 20.62% by weight of T55 flour, mix, and ferment in a 20℃ wine cellar for 24 hours.

[0074] 55.67 wt% of the first sourdough starter, 32.34 wt% of T55 flour, 3.09 wt% of the Jerusalem artichoke fermentation liquid, and 20.62 wt% of the Jerusalem artichoke water are each placed in a container, stirred, and fermented in a 20℃ wine cellar for 24 hours to produce a second sourdough starter.

[0075] That is, the first sourdough starter, T55 flour, Jerusalem artichoke fermentation liquid, and Jerusalem artichoke water are mixed and fermented and aged in a 20℃ wine cellar for 24 hours, and the aged starter is used as the second sourdough starter.

[0076] (3) Third sourdough starter preparation stage

[0077] When gas is formed in the second sourdough starter and it rises about 1.5 times, 70.78% by weight of the second sourdough starter, 14.61% by weight of T55 flour, and 14.61% by weight of Jerusalem artichoke water are mixed as ingredients for the third day and fermented in a 20℃ wine cellar for 24 hours. When it rises about 2 times, it is used as the third sourdough starter.

[0078] 70.78% by weight of the second sourdough starter, 14.61% by weight of T55 flour, and 14.61% by weight of Jerusalem artichoke water are each placed in a container and stirred, then fermented in a 20℃ wine cellar for 24 hours to produce the third sourdough starter.

[0079] That is, the secondary sourdough starter, T55 flour, and Jerusalem artichoke water are stirred and mixed, fermented in a wine cellar for 24 hours to mature, and the matured sourdough starter is used as the tertiary sourdough starter.

[0080] (4) 4th sourdough starter preparation stage

[0081] 76.54% by weight of the third sourdough starter, 12.29% by weight of strong flour, and 11.17% by weight of Jerusalem artichoke water are each placed in a container and stirred. When the mixture is fermented in a 20℃ wine cellar for 24 hours and swells to about 2.5 times its original size, the fourth sourdough starter is used.

[0082] The above fourth sourdough starter rises about 2.5 times as the final sourdough starter, and if used at 10 to 30 percent relative to the wheat flour ratio, the amount of yeast used can be reduced, and the flavor, color, and volume of the finished product of the bread are improved.

[0083] (5) Cycle stage

[0084] The starter culture formed through the above-mentioned fourth starter culture preparation step can be continuously used as a starter culture, and as this process is repeated, it acquires the matured flavor and completeness of fermentation characteristic of the starter culture.

[0085] When expanding the liquid, add Jerusalem artichoke water to the sourdough starter, activate it for 5 minutes, then add strong flour and mix, and ferment in a wine cellar for 24 hours.

[0086] In other words, the fourth sourdough starter is used as a starter during the rice bread dough manufacturing process, and the remaining starter is used for additional dough production. This is achieved by using a starter that has been aged for 24 hours the day before and culturing it once a day for use in making new dough, thereby making it possible to use it without producing additional starter.

[0087] More specifically, the sourdough starter prepared through the fourth sourdough starter process is mixed with the sourdough starter (pre-sourdough starter) remaining from dough production, strong flour, and water in a container and circulated in a wine cellar for 24 hours to complete the sourdough starter. For the circulation process, a portion of the sourdough starter is reserved to be used as the pre-sourdough starter.

[0088] In other words, by mixing T55 flour and Jerusalem artichoke water at each stage of the sourdough starter manufacturing process to increase the starter content, the efficacy and activity of fermentation can be maximized, thereby providing healthy dough using the starter.

[0089] Old starter cultures possess a deep, unique flavor and powerful fermentation activity not found in freshly made starter cultures, allowing young starter cultures to be cultivated into strong, youthful or mature starter cultures as the years pass.

[0090] 3. Red Bean Paste Manufacturing Process

[0091] The red bean paste manufacturing process, which is applied as a topping to one surface of the dough, which is the base composition, for the production of rice bread containing sweet potato and red beans according to the present invention, is largely composed of a material preparation step, a red bean paste manufacturing step, and a material mixing step.

[0092] (1) Material preparation stage

[0093] The ingredients are prepared by weighing 19.19% by weight of red beans, 65.17% by weight of Jerusalem artichoke water, 0.19% by weight of salt, 8.92% by weight of sugar, 3.26% by weight of honey, and 3.27% by weight of Jerusalem artichoke fermentation liquid.

[0094] (2) Red bean paste preparation stage

[0095] Wash 19.19% by weight of red beans thoroughly, soak them for 10 hours, strain them through a sieve, and rinse them lightly. Then, boil them thoroughly with 65.17% by weight of Jerusalem artichoke water, and boil them thoroughly until the red beans are easily mashed and the moisture evaporates to prepare the red bean paste.

[0096] That is, wash the red beans thoroughly and soak them in cold water for more than 10 hours, then strain and rinse them, add the Jerusalem artichoke water, and boil them thoroughly.

[0097] (3) Material mixing step

[0098] 0.19% by weight of salt and 8.92% by weight of sugar are added to the boiled red bean paste and boiled to form a paste, then cooled to 55℃, and 3.27% by weight of fermented Jerusalem artichoke liquid and 3.26% by weight of honey are added and mixed.

[0099] The above red beans 19.19% by weight, salt 0.19% by weight, sugar 9.61% by weight, honey 3.84% by weight, and fermented Jerusalem artichoke liquid are added and mixed a second time to complete the red bean paste.

[0100] At this time, since the active ingredients and flavor of the honey disappear if mixed at 60°C or higher, the above honey is mixed at 55°C.

[0101] 4. Sweet Potato Filling Manufacturing Process

[0102] The process for manufacturing a sweet potato pretreatment filling is configured through a material preparation step and a mixing step, to be filled inside the dough, which is the base composition, for the production of rice bread containing sweet potatoes and red beans according to the present invention.

[0103] (1) Material preparation stage

[0104] The ingredients are prepared by weighing 35.71% by weight of sweet potato, 35.71% by weight of Jerusalem artichoke water, 17.86% by weight of sugar, and 10.72% by weight of corn syrup.

[0105] (2) Mixing step

[0106] Mix 35.71% by weight of water, 17.86% by weight of sugar, and 10.72% by weight of corn syrup with the above Jerusalem artichoke, and when it boils, add 35.71% by weight of sweet potato and boil again for 12 minutes. After it cools, strain it through a sieve to remove the liquid and store it in the refrigerator.

[0107] Meanwhile, it is preferable to use the above sweet potatoes cut into cubes.

[0108] 5. Molding Process

[0109] The molding process is for manufacturing rice bread containing sweet potato and red bean according to the present invention, and is composed of a material preparation step, a molding step, a fermentation step, and a baking step as shown in the attached Fig. 3.

[0110] (1) Material preparation stage

[0111] Prepare the ingredients by weighing 32 to 27% by weight of dough, 23 to 28% by weight of red bean paste filling, 23 to 28% by weight of sweet potato filling, 6 to 11% by weight of syrup, and 4 to 9% by weight of black sesame seeds.

[0112] The above syrup is prepared by mixing 68.47% by weight of Jerusalem artichoke water and 27.42% by weight of honey in a pot, heating to 55°C, cooling, adding 4.11% by weight of rum, mixing, and then storing in a refrigerator for use.

[0113] The above rum is a clear distilled spirit made by fermenting and distilling molasses or sugarcane juice, which are by-products of sugarcane, and has the effect of removing off-flavors generated from flour, etc., during bread making.

[0114] (2) Molding stage

[0115] In the above dough manufacturing process, the dough that has undergone secondary fermentation is divided by an automatic divider, and 32 to 27 weight percent of the fermented dough is rolled out into a long shape with a rolling pin. Then, 23 to 28 weight percent of red bean paste is spread evenly over the dough, and 23 to 28 weight percent of sweet potato filling is topped over the red bean paste, resulting in a product as shown in Attached 4.

[0116] Place the divided dough into a round mold and allow it to undergo a second fermentation.

[0117] Afterwards, the dough, red bean paste, and sweet potato filling are elastically rolled and shaped, then cut in half and panned in an Oranda pan (molding mold) so that the cross-section is visible as shown in the attached Fig. 5.

[0118] Meanwhile, it is preferable that the dough be composed of 34.48% by weight, red bean paste filling of 25.86% by weight, sweet potato filling of 25.86% by weight, syrup of 8.63% by weight, and black sesame of 5.17% by weight.

[0119] (3) Fermentation stage

[0120] The molded product panned in the above molding step is fermented for 1 hour in a fermentation chamber at a temperature of 32℃ and a humidity of 75%.

[0121] (4) Sintering stage

[0122] After baking the molded dough fermented by the above procedure in a 165°C convection oven for 25 minutes and cooling it, 8.63% by weight of syrup is added and 5.17% by weight of black sesame seeds are sprinkled on top to complete the rice bread as shown in the attached Fig. 6.

[0123] The present invention is not limited by the embodiments described above, and various modifications and changes may be made by those skilled in the art, which are included within the spirit and scope of the invention as defined in the appended claims.

Claims

Claim 1 Mix 20–25% by weight of non-glutinous rice flour, 7–12% by weight of glutinous rice flour, 2–6% by weight of strong rice flour, 4–9% by weight of Jerusalem artichoke flour, 0.5–2% by weight of salt, 4–9% by weight of sugar, 1–4% by weight of Jerusalem artichoke fermentation liquid, 0.5–2% by weight of milk powder, 0.5–2% by weight of yeast, 12–17% by weight of sourdough starter, 3–8% by weight of eggs, 10–15% by weight of milk, and 12–17% by weight of Jerusalem artichoke water, and after mixing until a single mass is formed, add 3–8% by weight of unsalted butter, smooth the surface of the mixed dough, and perform a first fermentation in a 27℃ fermentation chamber for 20 minutes. Then, divide the fermented dough into 200g portions and perform a second fermentation of the divided dough portions to obtain the prepared Dough manufacturing process; Red bean paste manufacturing process in which 19.19% by weight of red beans are washed thoroughly, soaked for 10 hours, drained through a sieve, and rinsed, then boiled thoroughly with 65.17% by weight of Jerusalem artichoke water, and then boiled thoroughly until the red beans are mashed and the moisture evaporates to prepare the red bean paste, and then 0.19% by weight of salt and 8.92% by weight of sugar are added to the boiled red bean paste and boiled to form a paste, then cooled to 55℃, and then 3.27% by weight of fermented Jerusalem artichoke liquid and 3.26% by weight of honey are added and mixed; Sweet potato filling manufacturing process in which 35.71% by weight of Jerusalem artichoke water, 17.86% by weight of sugar, and 10.72% by weight of corn syrup are mixed and boiled, then 35.71% by weight of diced sweet potatoes are added and boiled again for 12 minutes, then cooled, drained through a sieve to remove moisture, and stored in a refrigerator; and after rolling out 27 to 32 weight percent of the divided dough, which has undergone secondary fermentation in the above dough manufacturing process, into a long strip with a rolling pin, red bean paste on top of the dough A molding process comprising: spreading 23 to 28 weight% evenly; topping the red bean paste with 23 to 28 weight% of sweet potato filling; rolling and shaping the mixture; cutting it in half and panning it in a mold so that the cross-section is visible; fermenting the panned molded product for 1 hour in a fermentation chamber at a temperature of 32℃ and a humidity of 75%; baking the fermented molded product in a convection oven at 165℃ for 25 minutes and cooling it; soaking it in syrup at 6 to 11 weight% and topping it with black sesame seeds at 4 to 9 weight%; wherein the Jerusalem artichoke water is prepared by washing the Jerusalem artichokes under running water to remove soil and foreign substances, thinly slicing them, drying them in a dryer or in the sun, placing them in a dry pan without oil, performing a first roasting at a temperature of 35 to 40℃ for 3 to 5 minutes until golden brown, cooling them, performing a second roasting for 2 to 5 minutes, and then roasting them in 1 to 2 L of water. The above-mentioned fermented Jerusalem artichoke liquid is prepared by adding 5 to 10 pieces and boiling for 15 to 20 minutes. The Jerusalem artichoke is prepared by washing the Jerusalem artichoke thoroughly with water 3 to 4 times, peeling it, and slicing it to a thickness of 1 to 2 cm. Then, the Jerusalem artichoke and sugar are placed in a sterilized jar in a weight ratio of 0.8:0.8, stirred well every 2 days until the sugar dissolves, and aged and fermented in a cool place away from sunlight for 3 months to produce the first Jerusalem artichoke extract. The Jerusalem artichoke powder is prepared by washing the Jerusalem artichoke thoroughly, slicing it thinly with the skin on, drying it in the sun or in a dehydrator until completely dry, and then finely grinding it using a blender or grinder, and the green tangerine liquid starter is mixed in a ratio of 0.2:0.A method for manufacturing rice bread containing sweet potato and red bean, characterized by adding and mixing the first Jerusalem artichoke extract in a weight ratio of 2 and fermenting for 2 months, filtering the final fermented Jerusalem artichoke extract through filter paper and pressing the residue with a press to obtain a liquid fermentation liquid, and preparing the green tangerine liquid starter by soaking green tangerines in water with baking soda dissolved in it for 10 minutes, then rubbing the peel with coarse salt to wash them thoroughly and removing the moisture, applying sugar to the bottom of a sterilized container to a thickness of 1 to 3 cm, adding 2 / 3 of the green tangerines and covering with sugar, adding the remaining 1 / 3 of the green tangerines on top and adding the remaining sugar, and aging and fermenting the prepared green tangerine extract in a cool place away from sunlight for 4 months, separating the prepared green tangerine extract into solids and liquid, and aging the separated green tangerine liquid for an additional 2 months. Claim 2 In claim 1, the composition of the dough manufacturing process comprises 22.19 wt% non-glutinous rice flour, 9.17 wt% glutinous rice flour, 4.09 wt% strong rice flour, 5.48 wt% Jerusalem artichoke flour, 0.74 wt% salt, 5.07 wt% sugar, 2.27 wt% Jerusalem artichoke fermentation liquid, 1.15 wt% milk powder, 1.15 wt% yeast, 13.51 wt% sourdough starter, 4.51 wt% eggs, 12.26 wt% milk, 14.32 wt% Jerusalem artichoke water, and 4.09 wt% unsalted butter, and the molding process comprises 34.48 wt% dough, 25.86 wt% red bean paste, 25.86 wt% sweet potato filling, 8.63 wt% syrup, and 5.17 wt% black sesame, and the syrup is Jerusalem artichoke A method for manufacturing rice bread containing sweet potato and red bean paste, characterized by mixing 68.47% by weight of water and 27.42% by weight of honey, heating to 55℃ and cooling, adding 4.11% by weight of rum and mixing, and then storing in a refrigerator. Claim 3 In claim 1, the sourdough starter comprises: a first sourdough starter obtained by adding 1.84% by weight of honey and 5.56% by weight of Jerusalem artichoke fermentation liquid to 55.56% by weight of boiled Jerusalem artichoke water, mixing, and then adding 37.04% by weight of T55 flour, mixing, and fermenting in a 20°C wine cellar for 20 hours; a second sourdough starter obtained by adding 55.67% by weight of the first sourdough starter, 20.62% by weight of Jerusalem artichoke water, and 3.09% by weight of Jerusalem artichoke fermentation liquid, mixing for 5 minutes, then adding 20.62% by weight of T55 flour, mixing, and fermenting in a 20°C wine cellar for 24 hours; a third sourdough starter obtained by placing 70.78% by weight of the second sourdough starter, 14.61% by weight of T55 flour, and 14.61% by weight of Jerusalem artichoke water into a container, stirring, and fermenting in a 20°C wine cellar for 24 hours; and A method for manufacturing rice bread containing sweet potato and red bean, characterized by comprising a 4th sourdough starter comprising 76.54% by weight of a 3rd sourdough starter, 12.29% by weight of strong flour, and 11.17% by weight of Jerusalem artichoke water, each placed in a container and stirred, and fermented in a wine cellar at 20℃ for 24 hours.

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