Dough-based multi-stage low-temperature fermentation starter and method for manufacturing additive-free rice bread using the same

Abstract

The present invention relates to a method for manufacturing additive-free bread using a yeast starter. The manufacturing method according to the present invention comprises the steps of: preparing a primary fermented product by mixing and fermenting koji and purified water; preparing a secondary fermented product by mixing and fermenting lotus root, jujube, malt, and vegetable raw materials; and preparing a koji liquid starter by mixing and fermenting the primary fermented product and the secondary fermented product. Additionally, the method comprises the steps of: preparing a koji sourdough starter by mixing rice flour and purified water with the koji liquid starter and aging it at a low temperature; and incorporating this into a main dough along with rice flour, ice, isolated soy protein, and brown rice oil to bake bread. Through this process, the dry texture, lack of flavor, and instability of fermentation quality that can occur in conventional additive-free bread can be improved, even under additive-free conditions that do not use sugar, butter, milk, eggs, or salt. In particular, the koji sourdough starter enhances fermentation stability and flavor, while the liquid koji starter containing lotus root, jujube, malt, and plant-based ingredients contributes to fermentation activity and texture improvement. Additionally, isolated soy protein and brown rice oil improve the texture and moisture retention of the dough, enabling a soft and moist texture. In addition, the bread according to the present invention does not contain sugar, butter, milk, eggs, or salt, yet has excellent flavor and texture, making it suitable for consumption by infants and health-conscious consumers. Therefore, the present invention provides a technology for manufacturing additive-free bread based on yeast starter that simultaneously satisfies palatability and quality stability even under additive-free conditions.

Description

Technology Field

[0001] The present invention relates to the field of baking technology, and more specifically, to a method for producing low-irritation bread suitable for infants and health-conscious consumers, which achieves a soft texture and moist consistency without the use of sugar, butter, milk, eggs, and salt by including a sourdough starter using yeast and a rice flour-based dough composition. Background Technology

[0003] Natural fermentation bread-making techniques utilizing yeast have been researched in various ways in response to the increasing demand for health-oriented bakery products. Generally, methods applied to produce naturally fermented bread involve adding natural sourdough starter to wheat or grain flours or reducing the use of auxiliary ingredients such as sugar, butter, milk, and eggs. These techniques aim to enhance the flavor of the bread and alleviate digestive burden through fermentation, while minimizing the use of artificial additives or high-sugar and high-fat ingredients.

[0004] However, these conventional technologies have several limitations. First, general natural sourdough starters require a long fermentation time, and there are issues with significant variations in fermentation activity and quality depending on the season or manufacturing environment. In particular, sourdough starters can exhibit a strong acidity, which may reduce palatability for infants or consumers sensitive to acidity. Second, if auxiliary ingredients such as sugar, butter, milk, eggs, and salt are not used or their amounts are reduced, the bread's flavor and moisture are compromised, and the texture easily becomes dry. These problems are more pronounced in products that require a soft texture and consistent volume, such as sliced ​​bread.

[0005] Various studies have been attempted to address this issue. For instance, techniques have been proposed to replace fats and dairy products with vegetable oils or protein materials, or to improve dough quality and texture using additives such as enzymes, emulsifiers, and thickeners. Additionally, approaches have been attempted to enhance flavor and shelf life by adding fermented grain liquids, lactic acid bacteria liquids, or natural sourdough starters. However, these technologies present challenges such as increased raw material costs due to the use of additives or complex processes, and there were limitations in reliably achieving the characteristic soft and moist texture of white bread under conditions of no sugar, no butter, no milk, no eggs, and no salt.

[0006] Meanwhile, Nuruk, a traditional Korean fermentation ingredient, contains various yeasts and lactic acid bacteria, offering advantages beneficial for fermentation activity, flavor formation, and the maturation of grain ingredients. Nevertheless, the technology for systematizing Nuruk as a bread-making starter and applying it to the production of hypoallergenic or infant bread has not yet been sufficiently established. In particular, there is a need for a manufacturing method that utilizes a Nuruk sourdough starter without excessively increasing acidity, while simultaneously ensuring a soft texture and moisture in rice flour-based dough.

[0007] Therefore, there is a growing need for a new bread manufacturing technology that can achieve a soft and moist texture by improving the dryness of rice flour-based dough and enhancing flavor and fermentation stability through a yeast-based sourdough starter, while not using sugar, butter, milk, eggs, or salt, making it suitable for consumption by infants and health-conscious consumers. Prior art literature

[0009] Korean Patent Publication No. 10-2019-0004098 The problem to be solved

[0010] The objective of the present invention is to use a sourdough starter to improve the dry and crumbly texture, lack of flavor, and instability of fermentation quality that occur in conventional additive-free bread, while not using sugar, butter, milk, eggs, or salt, and to provide a low-irritation bread suitable for consumption by infants and health-conscious consumers.

[0011] More specifically, the invention provides a method for manufacturing baby bread that does not use sugar, butter, milk, eggs, or salt, while maintaining a soft and moist texture and increasing the protein content nutritionally by incorporating a yeast-based sourdough starter into a rice flour-based dough to improve fermentation stability and flavor, and by applying brown rice oil and isolated soy protein during baking. means of solving the problem

[0013] The method for manufacturing additive-free bread using a yeast starter according to the present invention may include: a yeast starter preparation step of preparing a yeast starter liquid by mixing yeast and purified water and fermenting them; a yeast starter preparation step of preparing a yeast starter by mixing rice flour and purified water with the yeast starter liquid and then aging it at a low temperature; a dough preparation step of preparing a main dough by mixing rice flour, ice, isolated soy protein, brown rice oil, and the yeast starter; a first fermentation step of first fermenting the main dough; a dividing and intermediate fermentation step of dividing the first-fermented main dough and intermediate fermenting it; a shaping and second fermentation step of shaping the intermediate-fermented main dough and second fermenting it; and a heating step of baking the second-fermented main dough in an oven.

[0014] According to one embodiment of the present invention, the step of preparing a liquid starter culture of the present invention comprises: a first mixing step of preparing a first mixture by mixing starter culture and purified water; a first fermentation step of preparing a liquid first fermentation product by fermenting the first mixture in a sealed container for 1 to 2 days while ventilating it once every 4 to 6 hours, and then filtering it; a second mixing step of preparing a second mixture by mixing lotus root, jujube, malt, plant raw materials, and purified water; and a second fermentation step of preparing a liquid second fermentation product by fermenting the second mixture in a sealed container for 2 to 3 days and then filtering it. and a step of preparing a liquid starter culture by mixing the primary fermented product and the secondary fermented product in a weight ratio of 6:1.5 to 2.5 and fermenting for 2 to 3 days; wherein the plant raw material may be one or more selected from the group consisting of burdock, sweet potato, pumpkin, and chicory root.

[0015] According to one embodiment of the present invention, the first mixing step of the present invention may be characterized by mixing 10 to 20 weight% of yeast with the remaining amount of purified water, and the second mixing step may be characterized by mixing 5 to 8 weight% of lotus root, 6 to 10 weight% of jujube, 15 to 20 weight% of malt, 30 to 40 weight% of plant raw materials with the remaining amount of purified water.

[0016] According to one embodiment of the present invention, the step of preparing a koji starter of the present invention may be characterized by mixing 5 to 7 weight% of the liquid koji starter, 50 to 70 weight% of rice flour, and the remaining amount of water, kneading the mixture at room temperature, and then aging it at a temperature of 3 to 5°C for 12 to 24 hours to prepare the starter.

[0017] According to one embodiment of the present invention, the first fermentation step of the present invention comprises 20 to 30 of the main dough It may be characterized by fermenting for 30 to 90 minutes under conditions of temperature and humidity of 60 to 80%.

[0018] According to one embodiment of the present invention, the step of preparing the main dough of the present invention may be characterized by mixing 70 to 80 weight% of rice flour, 5 to 7 weight% of ice, 2 to 3 weight% of isolated soy protein, 8 to 10 weight% of brown rice oil, 3 to 5 weight% of the above-mentioned yeast starter, and the remaining amount of purified water.

[0019] According to one embodiment of the present invention, in the step of preparing the starter culture of the present invention, the water is purified water that has been stored for a certain period of time in a container filled with bamboo charcoal from which impurities have been removed, roasted barley, and plant-based flavor ingredients, and the plant-based flavor ingredients may be characterized as being one or more selected from the group consisting of persimmon leaves, mulberry leaves, Solomon's seal, schisandra, goji berries, sword beans, beets, perilla leaves, and lemongrass.

[0020] In addition, the present invention may include an additive-free bread using a yeast starter produced by a method for producing additive-free bread using a yeast starter. Effects of the invention

[0022] According to one embodiment of the present invention, by using a sourdough starter, the dry texture, lack of flavor, and instability of fermentation quality of conventional additive-free bread can be improved even under additive-free conditions where sugar, butter, milk, eggs, and salt are not used.

[0023] Specifically, the koji sourdough starter enhances fermentation stability and suppresses excessive acidity, while the liquid koji starter containing lotus root, jujube, malt, and plant-based ingredients can improve fermentation activity and flavor. Additionally, isolated soy protein and brown rice oil contribute to achieving a soft and moist texture by improving the texture and moisture retention of rice flour-based dough.

[0024] Therefore, the present invention enables the production of bread with excellent flavor, texture, and quality stability even under additive-free conditions, and provides a low-irritation baking technology suitable for infants and health-conscious consumers. Brief explanation of the drawing

[0026] Figure 1 is a figure showing the process for making additive-free bread based on the yeast starter of the present invention. Specific details for implementing the invention

[0027] Hereinafter, the method for manufacturing additive-free bread using the yeast starter of the present invention will be described in detail with reference to the attached drawings.

[0028] The method for manufacturing additive-free bread using a yeast starter according to the present invention comprises: a yeast starter liquid preparation step of preparing a yeast starter liquid by mixing yeast and purified water and fermenting them; a yeast starter preparation step of preparing a yeast starter by mixing rice flour and purified water with the yeast starter liquid and then aging it at a low temperature; a dough preparation step of preparing a main dough by mixing rice flour, ice, isolated soy protein, brown rice oil and the yeast starter; a first fermentation step of first fermenting the main dough; a dividing and intermediate fermentation step of dividing the first-fermented main dough and intermediate fermenting it; a shaping and second fermentation step of shaping the intermediate-fermented main dough and second fermenting it; and a heating step of baking the second-fermented main dough in an oven.

[0029] Nuruk is a traditional fermentation ingredient produced using grains as a substrate and may contain various yeasts, lactic acid bacteria, and fermentation-related microorganisms. During the fermentation process, nuruk promotes the saccharification and fermentation of grain ingredients and can impart a unique savory flavor and deep fermented taste to bread. However, if nuruk is directly added to bread dough, the fermentation variation may increase or the unique flavor of nuruk may appear excessively. Therefore, in the present invention, a primary fermented product is prepared by mixing nuruk with purified water, and a liquid nuruk starter suitable for bread making is prepared by mixing and fermenting this with a secondary fermented product containing plant ingredients.

[0030] Rice flour is used as the main grain ingredient in the additive-free bread of the present invention. Rice flour exhibits a mild flavor compared to wheat flour and can be utilized as an ingredient familiar to infants, toddlers, and health-conscious consumers. However, when bread is manufactured using only rice flour, gluten formation is limited, which may result in insufficient elasticity, gas retention, and volume formation of the dough; consequently, problems may arise where the bread texture is dry or crumbles easily. Accordingly, the present invention improves the fermentation stability, flavor, and texture of the rice flour-based dough by preparing a koji starter by mixing a liquid koji starter with rice flour and purified water and aging it at a low temperature, and by including this in the main dough.

[0031] Lotus root is a plant-based raw material containing starch and dietary fiber, and may exhibit a viscous texture when cut or ground. This viscous component of lotus root increases moisture retention in the starter culture and dough, and can contribute to the formation of a moist and soft texture in additive-free bread. In particular, since the texture of the dough tends to dry out under conditions where butter, milk, and eggs are not used, as in the present invention, a starter culture containing lotus root is advantageous for improving the moisturization and texture of the final bread.

[0032] Jujubes are plant-based ingredients possessing natural sweetness and a uniquely mild flavor, and can serve as a fermentation substrate for microorganisms during the fermentation process. Additionally, jujubes can provide a subtle sweetness and aroma without the need for separate sugar addition, thereby contributing to the improvement of the palatability of sugar-free bread. In this invention, jujubes harmonize with yeast fermentation to mitigate fermentation odors and impart a natural flavor to the final bread.

[0033] Malt is a raw material that may contain saccharification-related components formed during the germination process of grains, and it can assist in saccharification during the fermentation process and enhance the savory flavor derived from grains. In the present invention, malt plays a role in assisting fermentation activity and flavor formation together with koji, and can contribute to stabilizing the fermentation quality of rice flour-based dough.

[0034] The plant-based ingredients may be one or more selected from the group consisting of burdock, sweet potato, butternut squash, and chicory root. Burdock contains dietary fiber and inulin, which can impart a savory flavor and plant-based functionality during the fermentation process; sweet potato contains starch and natural sugars, which can contribute to the formation of a fermentation substrate and a soft texture. Butternut squash can enhance palatability by providing a subtle sweetness and color, while chicory root contains dietary fiber, which can impart a health-oriented image. When these plant-based ingredients are used alone, the unique aroma or taste of each ingredient may be strong; however, when fermented together with yeast, lotus root, jujube, and malt, they act complementarily to mitigate the fermentation odor and create a balance of flavor.

[0036] The above configuration is explained in more detail as follows.

[0038] 1. Nuruk liquid starter preparation stage

[0039] The step of manufacturing a liquid starter culture involves preparing a primary fermented product using koji and purified water, and a secondary fermented product using lotus root, jujube, malt, plant raw materials, and purified water, respectively, and then mixing and fermenting the primary fermented product and the secondary fermented product to produce a liquid starter culture.

[0040] Specifically, the above-mentioned step for preparing a liquid starter may include: a first mixing step for preparing a first mixture by mixing starter and purified water; a first fermentation step for preparing a liquid first fermented product by fermenting the first mixture in a sealed container for 1 to 2 days while ventilating it once every 4 to 6 hours, and then filtering it; a second mixing step for preparing a second mixture by mixing lotus root, jujube, malt, plant raw materials, and purified water; a second fermentation step for preparing a liquid second fermented product by fermenting the second mixture in a sealed container for 2 to 3 days and then filtering it; and a step for preparing a liquid starter by mixing the first fermented product and the second fermented product in a weight ratio of 6:1.5 to 2.5 and then fermenting it for 2 to 3 days.

[0041] In the first mixing step, it is preferable to mix 10 to 20 weight percent of yeast with the remaining amount of purified water. If the yeast content is below the above range, the activity of fermentation microorganisms derived from the yeast is not sufficiently ensured, which may result in reduced fermentation power and a lack of expansion power and flavor in the final dough. Conversely, if the yeast content exceeds the above range, the characteristic fermented odor of the yeast may appear excessively, and the flavor of the final bread may become rough.

[0042] In the first fermentation step, the first mixture is placed into a sealable container, such as a glass bottle, and fermentation is carried out in a sealed state, but the container may be opened once every 4 to 6 hours for ventilation. This ventilation process helps to release gases generated during fermentation and prevents the excessive accumulation of fermentation odors, thereby contributing to the production of a more stable fermented product derived from koji. The fermentation may be carried out for 1 to 2 days, and after the fermentation is completed, the solid matter is filtered to obtain a liquid first fermented product.

[0043] In the second mixing step, a second mixture is prepared by mixing lotus root, jujube, malt, vegetable raw materials, and purified water. At this time, it is preferable to prepare the second mixture by mixing 5 to 8 weight% of lotus root, 6 to 10 weight% of jujube, 15 to 20 weight% of malt, 30 to 40 weight% of vegetable raw materials, and the remaining amount of purified water.

[0044] If the lotus root content is below the above range, it is difficult to sufficiently exhibit the moisturizing and texture improvement effects due to the viscous components derived from the lotus root, and if it exceeds the above range, the viscosity of the fermented liquid starter may increase excessively or the characteristic flavor of the lotus root may become strong. If the jujube content is below the above range, the effect of complementing natural sweetness and flavor may be insufficient, and if it exceeds the above range, the sweetness or jujube aroma may be excessive, which may lower the balance with the koji fermentation flavor. If the malt content is below the above range, the effect of assisting fermentation activity and enhancing grain flavor may not be sufficient, and if it exceeds the above range, the characteristic malt aroma may appear strongly or the taste of the fermented liquid starter may become heavy.

[0045] The above plant-based ingredients may be one or more selected from the group consisting of burdock, sweet potato, butternut squash, and chicory root. If the content of the plant-based ingredients is below the above range, the plant-based flavor and functional image imparted to the fermented liquid starter may not be sufficient, and if it exceeds the above range, the unique flavor of each ingredient may be excessively present, which may lower the palatability of the final bread.

[0046] In the secondary fermentation step, the secondary mixture is placed in a sealed container and fermented for 2 to 3 days, after which the solid is filtered to produce a liquid secondary fermentation product. Since the secondary fermentation product contains lotus root, jujube, malt, and ingredients derived from plant raw materials, it can provide plant-based flavor, a subtle sweetness, and texture-improving ingredients to the final koji liquid starter.

[0047] In the step of preparing the liquid starter, the primary fermented product and the secondary fermented product are mixed in a weight ratio of 6:1.5 to 2.5 and then fermented for an additional 2 to 3 days to produce the liquid starter. The primary fermented product provides fermentation microorganisms and fermentation activity derived from the starter, and the secondary fermented product provides flavor and texture improvement components derived from plant raw materials. At this time, if the proportion of the secondary fermented product is excessively low, it is difficult to sufficiently exhibit the flavor and texture improvement effects from lotus root, jujube, malt, and plant raw materials; conversely, if the proportion of the secondary fermented product is excessively high, the fermentation stability of the starter fermented product may be relatively reduced, or the flavor characteristic of plant raw materials may appear excessively.

[0048] In addition, when the primary fermented product and the secondary fermented product are mixed together from the beginning and fermented, it is difficult to uniformly control the activity of the fermentation microorganisms derived from the koji and the fermentation characteristics of the plant raw materials, and a strong fermentation odor or raw material odor may appear. On the other hand, as in the present invention, when the primary fermented product and the secondary fermented product are prepared separately and then mixed and fermented again, the fermentation characteristics derived from the koji and the flavor derived from the plant raw materials are harmonized in a balanced manner, making it possible to produce a liquid koji starter suitable for bread making.

[0050] 2. Nuruk sourdough starter preparation stage

[0051] The step of manufacturing the koji starter involves mixing rice flour and purified water into the above-mentioned liquid koji starter and then aging it at a low temperature to produce the koji starter.

[0052] Specifically, the step of preparing the koji starter may proceed to the step of preparing the koji starter by mixing 5 to 7 weight% of liquid koji, 50 to 70 weight% of rice flour, and the remaining amount of water, kneading at room temperature, and then aging at a temperature of 3 to 5°C for 12 to 24 hours.

[0053] If the content of the above-mentioned koji liquid starter is less than 5% by weight, the activity of fermentation microorganisms within the starter is insufficient, which may reduce the fermentation power of the main dough, and if the content of the above-mentioned koji liquid starter exceeds 7% by weight, a strong fermented odor or acidity may appear. If the content of rice flour is less than 50% by weight, the viscosity of the starter and dough stability may decrease, and if it exceeds 70% by weight, it may be difficult to achieve uniform maturation of the starter due to a lack of moisture.

[0054] The above low-temperature aging is preferably carried out at a temperature of 3 to 5°C for 12 to 24 hours. If the low-temperature aging temperature is below 3°C, fermentation activity may be excessively inhibited, and the flavor of the sourdough starter may not form sufficiently; if it exceeds 5°C, fermentation may proceed excessively, and the acidity or fermented odor may become strong. Additionally, if the aging time is less than 12 hours, the hydration of the rice flour and the formation of fermented flavor may not be sufficient, and if it exceeds 24 hours, an increase in acidity and a deterioration in the quality of the sourdough starter may occur.

[0055] Meanwhile, the water used in the above fermentation starter manufacturing step may be ordinary purified water, but if necessary, it may be purified water that has been stored for a certain period of time in a container filled with bamboo charcoal from which impurities have been removed, roasted barley, and plant-based flavor ingredients.

[0056] The bamboo charcoal mentioned above can reduce off-flavors in the water and contribute to forming a cleaner flavor profile of the sourdough starter. Roasted barley can impart a savory flavor derived from grains to the storage water, thereby complementing the flavor of the yeast starter. The plant-based flavor ingredients mentioned above may be one or more selected from the group consisting of persimmon leaves, mulberry leaves, Solomon's seal, schisandra berries, goji berries, sword beans, beets, perilla leaves, and lemongrass. These plant-based flavor ingredients can impart a subtle flavor profile and a flavor derived from plant materials to the storage water, thereby contributing to making the flavor profile of the final bread softer and more balanced.

[0058] 3. Dough preparation stage

[0059] The dough preparation step is a step of preparing the main dough by mixing rice flour, ice, isolated soy protein, brown rice oil, and the above-mentioned yeast starter.

[0060] Specifically, the dough preparation step may proceed to the step of preparing the main dough by mixing 70 to 80 weight% of rice flour, 5 to 7 weight% of ice, 2 to 3 weight% of isolated soy protein, 8 to 10 weight% of brown rice oil, 3 to 5 weight% of the above-mentioned koji starter, and the remaining amount of purified water. In addition, dried yeast may be included to supplement the fermentation power of the main dough.

[0061] Rice flour is the main ingredient of the dough and forms the basic structure of the additive-free bread. If the rice flour content is less than 70% by weight, the formation of the basic structure of the bread may be insufficient, and if it exceeds 80% by weight, the content of moisture and auxiliary ingredients may be relatively insufficient, resulting in a dry or crumbly texture.

[0062] Ice is used to suppress frictional heat generated during the dough mixing process and to keep the dough temperature low. If the ice content is less than 5% by weight, the effect of suppressing the rise in dough temperature may not be sufficient, and if it exceeds 7% by weight, the moisture balance of the dough may be compromised, making the texture unstable.

[0063] Soy protein isolate can improve the binding power and texture of the dough by supplementing the protein structure that may be lacking in rice flour-based dough. If the content of soy protein isolate is less than 2% by weight, the effect of supplementing the texture may not be sufficient, and if it exceeds 3% by weight, the characteristic flavor of the protein may appear strongly or the dough texture may become excessively hard.

[0064] Brown rice oil acts as a vegetable oil component in the absence of butter, providing moistness and a soft texture to the bread. If the brown rice oil content is less than 8% by weight, the moisturizing effect and improvement of the soft texture may be insufficient, and if it exceeds 10% by weight, the binding power of the dough may decrease or a greasy texture may appear.

[0065] Koji starter is an ingredient that imparts fermented flavor and fermentation stability to the main dough. If the content of the koji starter is less than 3% by weight, the effect of improving flavor and fermentation stability by the koji starter may not be sufficient, and if it exceeds 5% by weight, an excessive fermented odor or acidity may appear.

[0066] Dried yeast works in conjunction with the koji starter to assist in the fermentation power and volume formation of the main dough. In the present invention, dried yeast can be used to complement the fermentation stability of the rice flour-based dough while maintaining the flavor of the koji starter.

[0067] The main dough of the present invention can be prepared without using sugar, butter, milk, eggs, or salt. In general bread production, sugar is used for yeast fermentation and sweetness, butter, milk, and eggs contribute to the formation of flavor and a soft texture, and salt is used to control flavor and fermentation. However, in the present invention, fermentation stability, flavor, and a moist texture can be secured without using the aforementioned auxiliary ingredients through a combination of koji liquid starter, koji sourdough starter, lotus root, jujube, malt, vegetable ingredients, isolated soy protein, and brown rice oil.

[0069] 4. First fermentation stage

[0070] The first fermentation step is a step of first fermenting the above main dough to induce the activity of fermentation microorganisms within the dough and stabilizing the dough structure.

[0071] Specifically, the first fermentation step may proceed to a step of fermenting the main dough for 30 to 90 minutes at a temperature of 20 to 30°C and a humidity of 60 to 80%.

[0072] If the first fermentation temperature is below 20℃, the fermentation speed becomes excessively slow, which may result in insufficient expansion of the dough; if it exceeds 30℃, excessive fermentation may occur, leading to unstable dough texture or a strong acidity. If the humidity is below 60%, the surface of the dough may dry out, reducing formability; if it exceeds 80%, the surface of the dough may become sticky or the fermentation quality may become uneven. Additionally, if the fermentation time is less than 30 minutes, sufficient fermentation may not occur, and if it exceeds 90 minutes, over-fermentation may lead to a decline in texture and flavor.

[0074] 5. Division and intermediate fermentation stage

[0075] The division and intermediate fermentation step is a step of dividing the primary fermented main dough into portions of a certain weight and relieving the internal tension of the divided dough to improve moldability.

[0076] The above-mentioned first-fermented main dough can be divided into specific weight units according to the size of the bread to be made. The divided dough undergoes intermediate fermentation for a certain period of time, during which the gas distribution inside the dough is stabilized and cracking or uneven texture that may occur during the molding process can be alleviated.

[0077] In particular, since rice flour-based dough may have lower extensibility and elasticity compared to wheat flour dough, it is desirable to stabilize the dough structure through intermediate fermentation. If intermediate fermentation is insufficient, the dough may crack during shaping or the pore structure of the final bread may become uneven, and if intermediate fermentation is excessive, the shape retention of the dough may decrease.

[0079] 6. Molding and Secondary Fermentation Stage

[0080] The shaping and secondary fermentation step is a step in which the intermediately fermented main dough is shaped into a loaf of bread, and then the final fermentation is carried out.

[0081] The above dough can be formed into a roll, a square, or a shape suitable for making bread so that it can be placed in a bread mold or a container equivalent thereto. The formed dough undergoes a second fermentation under certain temperature and humidity conditions to form the volume, porous structure, and texture of the final product.

[0082] During the second fermentation process, the koji starter and dry yeast work together to induce expansion of the dough, and the flavor derived from the koji starter spreads throughout the dough. In addition, the viscous components derived from lotus root, rice flour starch, isolated soy protein, and brown rice oil work together to contribute to forming the soft and moist texture of the final bread.

[0084] 7. Heating stage

[0085] The heating step is a step of baking the above-mentioned secondary fermented main dough in an oven to produce additive-free bread.

[0086] During the heating process, the starch in the rice flour gelatinizes, isolated soy protein and components derived from plant-based ingredients contribute to the formation of the dough texture, and brown rice oil complements the bread's moisture and soft texture. Additionally, the fermented flavor formed by the koji sourdough starter is stabilized during heating, enhancing the flavor of the final bread.

[0088] The present invention enables the production of additive-free bread with excellent fermentation stability, flavor, and texture without using sugar, butter, milk, eggs, or salt by utilizing a sourdough starter, and can be utilized as a low-irritation bread-making technology suitable for infants, the elderly, and health-conscious consumers.

[0089] Hereinafter, an example of a method for manufacturing bread using a yeast starter according to the present invention will be described.

[0091] 1. Example

[0092] <Example 1>

[0093] A primary mixture was prepared by mixing 1.5 kg of yeast and 8.5 kg of purified water. The primary mixture was placed in a sealed container and fermented at room temperature for 2 days while ventilating once every 5 hours, after which the solid was filtered to produce a liquid primary fermented product.

[0094] A secondary mixture was prepared by mixing 600g of lotus root, 800g of jujube, 1.7kg of malt, 3.5kg of plant raw materials, and 3.4kg of purified water. At this time, burdock, sweet potato, butternut squash, and chicory root were mixed in equal weight ratios and used as the plant raw materials. The secondary mixture was placed in a sealed container and fermented for 2 days, after which the solid was filtered to produce a liquid secondary fermented product.

[0095] The prepared primary fermented product and secondary fermented product were mixed in a weight ratio of 6:2 and placed in a container, and then fermented for an additional 3 days to produce a koji liquid starter.

[0096] Mix 600g of prepared koji liquid starter, 6.0kg of rice flour, and 3.4kg of purified water, knead at room temperature, and then 4 A koji starter was prepared by low-temperature aging at a temperature of 18 hours.

[0097] Subsequently, 7.5 kg of rice flour, 600 g of ice, 250 g of isolated soy protein, 900 g of brown rice oil, 400 g of koji sourdough starter, 200 g of dried yeast, and the remaining amount of purified water were mixed to prepare the main dough. The main dough was mixed at low speed for 3 minutes, at medium speed for 5 minutes, at high speed for 1 minute, and again at medium speed for 2 minutes.

[0098] The prepared main dough is 25 The dough was first fermented for 60 minutes at a temperature of [value] and 70% humidity. Afterwards, the first-fermented main dough was divided into 370g units, and 25 Intermediate fermentation was carried out for 15 minutes under conditions of temperature and 70% humidity.

[0099] After shaping the intermediately fermented dough into a loaf of bread, 30 The dough was subjected to a second fermentation for 50 minutes under conditions of [temperature] and 80% humidity. Afterwards, the second-fermented dough was heated over a top heat of 215 and lower fire 220 Additive-free bread made using sourdough starter was produced by baking in an oven set to [setting] for 20 minutes.

[0100] The bread produced did not contain sugar, butter, milk, eggs, or salt, yet exhibited the characteristic fermented flavor of sourdough starter, and the dry texture commonly found in rice flour-based bread was alleviated.

[0101] <Example 2>

[0102] The process was carried out in the same manner as in Example 1, but the amount of yeast was adjusted to 1.0 kg when preparing the first mixture, and the remaining amount was adjusted with purified water to make a total of 10 kg.

[0103] <Example 3>

[0104] The process was carried out in the same manner as in Example 1, but the amount of yeast was adjusted to 2.0 kg when preparing the first mixture, and the remaining amount was adjusted with purified water to make a total of 10 kg.

[0105] <Example 4>

[0106] The process was carried out in the same manner as in Example 1, but when preparing the second mixture, the lotus root was adjusted to 500g and the remaining amount was adjusted with purified water to make a total of 10kg.

[0107] <Example 5>

[0108] The process was carried out in the same manner as in Example 1, but when preparing the second mixture, the lotus root was adjusted to 800g and the remaining amount was adjusted with purified water to make a total of 10kg.

[0109] <Example 6>

[0110] The process was carried out in the same manner as in Example 1, but when preparing the second mixture, the jujubes were adjusted to 600g and the remaining amount was adjusted with purified water to make a total of 10kg.

[0111] <Example 7>

[0112] The process was carried out in the same manner as in Example 1, but when preparing the second mixture, the jujube was adjusted to 1.0 kg and the remaining amount was adjusted with purified water to make a total of 10 kg.

[0113] <Example 8>

[0114] The process was carried out in the same manner as in Example 1, but when preparing the second mixture, the malt was adjusted to 1.5 kg and the remaining amount was adjusted with purified water to make a total of 10 kg.

[0115] <Example 9>

[0116] The process was carried out in the same manner as in Example 1, but when preparing the second mixture, the malt was adjusted to 2.0 kg and the remaining amount was adjusted with purified water to make a total of 10 kg.

[0117] <Example 10>

[0118] The process was carried out in the same manner as in Example 1, but when preparing the second mixture, the plant-based raw material was adjusted to 3.0 kg and the remaining amount was adjusted with purified water to make a total of 10 kg.

[0119] <Example 11>

[0120] The process was carried out in the same manner as in Example 1, but when preparing the second mixture, the plant-based raw material was adjusted to 4.0 kg and the remaining amount was adjusted with purified water to make a total of 10 kg.

[0121] <Example 12>

[0122] The process was carried out in the same manner as in Example 1, but the primary fermented product and the secondary fermented product were mixed in a weight ratio of 6:1.5 when preparing the koji liquid starter.

[0123] <Example 13>

[0124] The process was carried out in the same manner as in Example 1, but the primary fermented product and the secondary fermented product were mixed in a weight ratio of 6:2.5 when preparing the koji liquid starter.

[0125] <Example 14>

[0126] The procedure was carried out in the same manner as in Example 1, but storage water was used instead of purified water when preparing the koji starter.

[0127] The above storage water was prepared by storing purified water for a certain period of time in a container filled with bamboo charcoal from which impurities had been removed, roasted barley, and plant-based flavor ingredients. At this time, persimmon leaves, Solomon's seal, and sword bean were used as plant-based flavor ingredients.

[0128] The koji sourdough starter produced using the aforementioned storage water had a relatively mild fermentation odor, and the flavor of the final bread appeared cleaner.

[0129] <Example 15>

[0130] The procedure was carried out in the same manner as in Example 1, but when preparing the main dough, 7.0 kg of rice flour, 500 g of ice, 200 g of isolated soy protein, 800 g of brown rice oil, 300 g of koji sourdough starter, 200 g of dried yeast, and the remaining amount of purified water were mixed to prepare the main dough.

[0131] <Example 16>

[0132] The procedure was carried out in the same manner as in Example 1, but when preparing the main dough, 8.0 kg of rice flour, 700 g of ice, 300 g of isolated soy protein, 1.0 kg of brown rice oil, 500 g of koji sourdough starter, 200 g of dried yeast, and the remaining amount of purified water were mixed to prepare the main dough.

[0134] 1. Comparative Example

[0135] <Comparative Example 1>

[0136] It was prepared in the same manner as in Example 1, but when preparing the liquid starter, the yeast was excluded from the primary mixture and the remainder was adjusted with purified water.

[0137] <Comparative Example 2>

[0138] It was prepared in the same manner as Example 1, but the lotus root was excluded from the secondary mixture, and the remainder was adjusted with purified water.

[0139] <Comparative Example 3>

[0140] It was prepared in the same manner as in Example 1, but the jujubes were excluded from the secondary mixture, and the remainder was adjusted to purified water.

[0141] <Comparative Example 4>

[0142] It was prepared in the same manner as Example 1, but the malt was excluded from the secondary mixture and the remainder was adjusted to purified water.

[0143] <Comparative Example 5>

[0144] It was prepared in the same manner as Example 1, but the plant-based raw material was excluded from the secondary mixture, and the remainder was adjusted to purified water.

[0145] <Comparative Example 6>

[0146] The preparation was carried out in the same manner as in Example 1, but instead of preparing the primary fermented product and the secondary fermented product separately, the koji, lotus root, jujube, malt, plant raw materials, and purified water were all mixed at once and fermented to produce the koji liquid starter.

[0147] <Comparative Example 7>

[0148] A starter culture was prepared in the same manner as in Example 1, but the liquid starter culture and rice flour were mixed and aged only at room temperature without low-temperature aging to produce a starter culture.

[0149] <Comparative Example 8>

[0150] It was prepared in the same manner as Example 1, but instead of using isolated soy protein when preparing the main dough, it was replaced with rice flour of the same weight.

[0151] <Comparative Example 9>

[0152] It was prepared in the same manner as Example 1, but instead of using brown rice oil when preparing the dough, it was replaced with an equal weight of purified water.

[0153] <Comparative Example 10>

[0154] A rice flour-based bread was prepared in the same manner as in Example 1, but using only dry yeast without using a sourdough starter.

[0155] Below, comparative experiments regarding the examples and comparative examples will be described.

[0157] 2. Experimental Example

[0158] <Experimental Example 1> Sensory experiment regarding flavor

[0159] The flavor of the additive-free bread prepared in the above examples and comparative examples was evaluated (see Table 1 below).

[0160] The evaluation was conducted on samples within one hour of production, and the evaluation items were set as fermented aroma, grain aroma, off-odor suppression, and overall preference.

[0161] The evaluation method used was a 9-point rating scale, where 9 points were defined as "very excellent" and 1 point as "very poor." A total of 30 participants, consisting of 5 men and 5 women from each age group ranging from their teens to their 60s, took part in the evaluation.

[0163] division Fermented scent Grain scent Odor suppression Preference average Example 1 8.5 8.4 8.4 8.5 8.5 Example 2 8.2 8.1 8.1 8.2 8.2 Example 3 8.4 8.5 8.3 8.4 8.4 Example 4 8.3 8.2 8.3 8.3 8.3 Example 5 8.6 8.5 8.5 8.6 8.6 Example 6 8.2 8.1 8.2 8.2 8.2 Example 7 8.7 8.5 8.6 8.7 8.6 Example 8 8.3 8.4 8.3 8.4 8.4 Example 9 8.6 8.7 8.5 8.6 8.6 Example 10 8.2 8.2 8.2 8.2 8.2 Example 11 8.4 8.4 8.3 8.4 8.4 Example 12 8.3 8.3 8.4 8.4 8.4 Example 13 8.6 8.5 8.4 8.5 8.5 Example 14 8.9 8.8 8.9 8.9 8.9 Comparative Example 1 5.8 6 5.9 5.9 5.9 Comparative Example 2 6.8 6.7 6.6 6.7 6.7 Comparative Example 3 6.9 6.8 6.8 6.8 6.8 Comparative Example 4 6.7 6.6 6.6 6.6 6.6 Comparative Example 5 6.9 6.8 6.7 6.8 6.8 Comparative Example 6 6.4 6.3 6.2 6.3 6.3 Comparative Example 7 6.5 6.4 6.2 6.3 6.4 Comparative Example 10 6.1 6 6.2 6.1 6.1

[0165] As a result of the experiment described above, the examples generally showed high flavor scores of 8 points or higher. In particular, Example 14, which used storage water, received the highest evaluation in terms of fermentation aroma, grain aroma, suppression of off-odors, and overall preference.

[0166] On the other hand, Comparative Example 1, which excluded koji, and Comparative Example 10, which did not use a koji starter, lacked fermented flavor and had a low off-odor suppression effect, resulting in a decrease in overall preference. In addition, Comparative Example 6, which was fermented in batches without distinguishing between the primary and secondary fermented products, showed uneven fermented odors and received a low flavor evaluation.

[0168] <Experimental Example 2> Sensory experiment regarding texture

[0169] The texture of the additive-free bread prepared in the above examples and comparative examples was evaluated (see Table 2 below).

[0170] The evaluation items were set as moisture, softness, texture uniformity, and overall preference, and the evaluation method and subjects were performed in the same way as in Experimental Example 1.

[0172] division Moisture softness Organizational uniformity Preference average Example 1 8.5 8.4 8.5 8.5 8.5 Example 2 8.2 8.1 8.2 8.2 8.2 Example 3 8.3 8.3 8.3 8.3 8.3 Example 4 8.2 8.2 8.1 8.2 8.2 Example 5 8.8 8.7 8.7 8.8 8.8 Example 6 8.1 8.1 8.1 8.1 8.1 Example 7 8.4 8.3 8.4 8.4 8.4 Example 8 8.3 8.3 8.3 8.3 8.3 Example 9 8.4 8.4 8.3 8.4 8.4 Example 10 8.1 8.1 8 8.1 8.1 Example 11 8.3 8.2 8.2 8.3 8.3 Example 12 8.3 8.2 8.3 8.3 8.3 Example 13 8.5 8.4 8.4 8.5 8.5 Example 14 9 8.9 8.9 9 9 Comparative Example 2 6.1 6.2 6 6.1 6.1 Comparative Example 3 6.8 6.7 6.7 6.7 6.7 Comparative Example 7 6.5 6.4 6.3 6.4 6.4 Comparative Example 8 6.2 6.1 6 6.1 6.1 Comparative Example 9 5.9 5.8 5.8 5.8 5.8 Comparative Example 10 6.3 6.2 6.2 6.2 6.2

[0174] As a result of the experiment described above, the examples showed excellent evaluations in terms of moisture, softness, and texture uniformity. In particular, Example 5, which had a higher lotus root content, and Example 14, which used storage water, recorded high scores in moisture and softness.

[0175] On the other hand, Comparative Example 2, which excluded lotus root, was evaluated as having low moisture and texture uniformity, and Comparative Example 9, which excluded brown rice oil, showed the lowest score due to a dry and crumbly texture. In addition, Comparative Example 8, which excluded isolated soy protein, had reduced softness and texture uniformity because the texture formation of the rice flour-based dough was insufficient.

[0177] <Experimental Example 3> Storage stability evaluation experiment

[0178] The moisture retention of the additive-free bread prepared in the above examples and comparative examples was evaluated (see Table 3 below).

[0179] Each sample was prepared by storing it in an airtight container immediately after preparation, 3 days after preparation, and 5 days after preparation. A certain amount of 30g of the sample was taken from the center of the bread, and the moisture content was measured by the heat drying method. Subsequently, the moisture content of the sample immediately after preparation was set as 100%, and the relative moisture retention rate for each storage period was calculated.

[0181] division Moisture content (%) 3 days after manufacturing Moisture content (%) 5 days after manufacturing Day 5 Relative Retention Rate (%) Example 1 35.8 32 82 Example 2 34.9 30.8 79 Example 3 35.3 31.2 80 Example 4 34.8 30.6 78 Example 5 36.2 32.8 84 Example 6 34.7 30.4 78 Example 7 35.9 32.3 83 Example 8 35.1 31 80 Example 9 35.7 32.1 82 Example 10 34.8 30.7 79 Example 11 35.4 31.5 81 Example 12 35.2 31.3 80 Example 13 36 32.5 83 Example 14 36.8 33.5 86 Example 15 34.6 30.3 78 Example 16 36.1 32.6 84 Comparative Example 1 27.5 22.8 61 Comparative Example 2 28 23.5 63 Comparative Example 3 29.1 24.2 65 Comparative Example 4 28.7 23.8 64 Comparative Example 5 29.3 24.5 66 Comparative Example 6 28.9 23.9 64 Comparative Example 7 29.2 24.1 65 Comparative Example 8 27.8 23 62 Comparative Example 9 26.5 21.8 59 Comparative Example 10 28.4 23.7 64

[0183] As a result of the experiment described above, the moisture content of the example was maintained at approximately 34.6 to 36.8% after 3 days of preparation, and on the 5th day after preparation, it showed a moisture content of 30.3 to 33.5%, and the relative retention rate on the 5th day was confirmed to be high at 78 to 86%.

[0184] In particular, Example 14, which used storage water, showed the best relative moisture retention rate of 86% on the 5th day, and Example 5, which increased the lotus root content, and Example 16, which adjusted the main dough composition, also showed high moisture retention rates of 84% each. This is considered to be the result of the combination of lotus root-derived viscous components, koji sourdough starter, isolated soy protein, and brown rice oil contributing to the improvement of the moisturization and shelf life of the additive-free bread.

[0185] On the other hand, the comparative example showed a low moisture content of 21.8 to 24.5% on the 5th day after production, and the relative fat content on the 5th day remained at 59 to 66%. In particular, Comparative Example 9, which excluded brown rice oil, had the lowest relative fat content at 59% on the 5th day, and Comparative Example 8, which excluded isolated soy protein, and Comparative Example 1, which excluded koji, also showed low moisture retention rates. Therefore, it was confirmed that the combination of koji sourdough starter, plant-based fermented product, isolated soy protein, and brown rice oil according to the present invention is effective in improving moisture retention and shelf life of additive-free bread.

[0187] <Experimental Example 4> Evaluation of Appearance and Internal Structure

[0188] The appearance and internal texture of the additive-free bread prepared in the above examples and comparative examples were evaluated (see Table 4 below).

[0189] Appearance evaluation was based on color uniformity and surface condition, while internal texture evaluation was based on pore distribution uniformity and volume. The evaluation was conducted by combining sensory evaluation and mechanical texture analysis.

[0191] division Color uniformity Surface condition Pore ​​uniformity voluminous average Example 1 8.5 8.5 8.4 8.5 8.5 Example 2 8.2 8.2 8.1 8.2 8.2 Example 3 8.4 8.4 8.3 8.4 8.4 Example 4 8.2 8.2 8.1 8.2 8.2 Example 5 8.6 8.6 8.6 8.7 8.6 Example 6 8.1 8.1 8 8.1 8.1 Example 7 8.5 8.5 8.5 8.6 8.5 Example 8 8.3 8.4 8.3 8.4 8.4 Example 9 8.6 8.7 8.6 8.7 8.7 Example 10 8.2 8.2 8.1 8.2 8.2 Example 11 8.4 8.4 8.3 8.4 8.4 Example 12 8.3 8.3 8.2 8.3 8.3 Example 13 8.7 8.7 8.6 8.8 8.7 Example 14 8.9 9 9 9.1 9 Example 15 8.1 8.1 8 8.1 8.1 Example 16 8.8 8.8 8.7 8.9 8.8 Comparative Example 1 6 6.1 6 6 6 Comparative Example 2 6.3 6.2 6.1 6.2 6.2 Comparative Example 3 6.5 6.4 6.3 6.4 6.4 Comparative Example 4 6.4 6.3 6.2 6.3 6.3 Comparative Example 5 6.6 6.5 6.4 6.5 6.5 Comparative Example 6 6.3 6.2 6.1 6.2 6.2 Comparative Example 7 6.5 6.4 6.2 6.3 6.4 Comparative Example 8 6.2 6.1 5.9 6 6.1 Comparative Example 9 6 5.9 5.8 5.8 5.9 Comparative Example 10 6.1 6 6 6.1 6.1

[0193] As a result of the experiment described above, most of the examples received excellent evaluations of 8 points or higher in terms of color uniformity, surface condition, pore uniformity, and volume. In particular, Example 14, which used storage water, was the best with an average score of 9.0 points, and Example 16, in which the main dough composition ratio was adjusted to the upper limit range, and Example 13, in which the mixing ratio of the primary fermented product and the secondary fermented product was adjusted, also showed high evaluations for appearance and internal texture.

[0194] On the other hand, the comparative examples generally remained at a level of 5.9 to 6.5 points. Comparative Example 1, which excluded koji, and Comparative Example 10, which did not use a koji starter, showed low pore uniformity and volume, while Comparative Example 6, which was fermented in batches without distinguishing between the primary and secondary fermented products, had an uneven internal structure. In addition, Comparative Example 8, which excluded isolated soy protein, had reduced pore uniformity due to insufficient dough structure formation, and Comparative Example 9, which excluded brown rice oil, was evaluated as having the lowest surface condition and volume.

[0195] Therefore, the combination of stepwise fermentation of the koji liquid starter, low-temperature aging of the koji starter, isolated soy protein, and brown rice oil according to the present invention was confirmed to be effective in improving the appearance quality and internal texture of additive-free bread.

[0196] When combining the above examples and comparative examples, the additive-free bread using the koji sourdough starter according to the present invention demonstrated excellent flavor, texture, shelf life, and appearance quality even under additive-free conditions through a combination of koji liquid starter, fermented plant-based ingredients, low-temperature aged koji sourdough starter, isolated soy protein, and brown rice oil.

[0197] In particular, the process of separately preparing a primary fermented product by fermenting koji and purified water, and a secondary fermented product by fermenting lotus root, jujube, malt, and plant raw materials, and then mixing and fermenting them was effective in harmonizing the fermented flavor derived from koji and the flavor derived from plant raw materials in a balanced way.

[0198] In addition, after mixing the yeast starter and rice flour, 3 to 5 The koji starter produced by aging at low temperatures increased fermentation stability and suppressed excessive acidity, and contributed to improving the texture of rice flour-based dough.

[0199] Therefore, the present invention has confirmed that it can provide additive-free bread based on yeast sourdough starter with excellent flavor and texture without using sugar, butter, milk, eggs, or salt.

[0200] The specific embodiments described in this specification represent preferred embodiments or examples of the present invention and do not limit the scope of the present invention.

[0201] Furthermore, it is obvious to those skilled in the art that variations and other uses of the present invention do not deviate from the scope of the invention as described in the claims of this specification.

Claims

Claim 1 A method for manufacturing additive-free bread using a koji sourdough starter, comprising: a koji liquid starter preparation step of preparing a koji liquid starter by mixing koji and purified water and fermenting them; a koji sourdough starter preparation step of preparing a koji sourdough starter by mixing rice flour and purified water with the koji liquid starter and aging it at a low temperature; a dough preparation step of preparing a main dough by mixing rice flour, ice, isolated soy protein, brown rice oil, and the koji sourdough starter; a first fermentation step of first fermenting the main dough; a dividing and intermediate fermentation step of dividing the first-fermented main dough and intermediate fermenting it; and a shaping and second fermentation step of shaping the intermediate-fermented main dough and second fermenting it. and a heating step of baking the secondary fermented main dough in an oven; wherein the koji liquid starter preparation step comprises: a primary mixing step of preparing a primary mixture by mixing koji and purified water; a primary fermentation product preparation step of preparing a liquid primary fermentation product by fermenting the primary mixture in a sealed container for 1 to 2 days while ventilating it once every 4 to 6 hours, and then filtering it; a secondary mixing step of preparing a secondary mixture by mixing lotus root, jujube, malt, plant raw materials, and purified water; and a secondary fermentation product preparation step of preparing a liquid secondary fermentation product by fermenting the secondary mixture in a sealed container for 2 to 3 days and then filtering it. A method for producing additive-free bread using a koji starter, comprising: a step of preparing a koji starter by mixing the primary fermented product and the secondary fermented product in a weight ratio of 6:1.5 to 2.5 and fermenting for 2 to 3 days; wherein the plant raw material is one or more selected from the group consisting of burdock, sweet potato, butternut squash, and chicory root. Claim 2 delete Claim 3 A method for manufacturing additive-free bread using a yeast starter, characterized in that, in claim 1, the first mixing step involves mixing 10 to 20 weight% of yeast with the remaining amount of purified water, and the second mixing step involves mixing 5 to 8 weight% of lotus root, 6 to 10 weight% of jujube, 15 to 20 weight% of malt, 30 to 40 weight% of vegetable raw materials, and the remaining amount of purified water. Claim 4 A method for manufacturing additive-free bread using a koji sourdough starter according to claim 1, wherein the step of manufacturing the koji sourdough starter comprises mixing 5 to 7 weight% of the liquid koji starter, 50 to 70 weight% of rice flour, and the remaining amount of water, kneading the mixture at room temperature, and then aging it at a temperature of 3 to 5℃ for 12 to 24 hours to produce the sourdough starter. Claim 5 A method for manufacturing additive-free bread using a yeast starter, wherein, in claim 1, the first fermentation step is characterized by fermenting the main dough for 30 to 90 minutes at a temperature of 20 to 30°C and a humidity of 60 to 80%. Claim 6 A method for producing additive-free bread using a yeast starter, wherein the step of preparing the main dough according to claim 1 is characterized by mixing 70 to 80 weight% of rice flour, 5 to 7 weight% of ice, 2 to 3 weight% of isolated soy protein, 8 to 10 weight% of brown rice oil, 3 to 5 weight% of the yeast starter, and the remaining amount of purified water. Claim 7 A method for manufacturing additive-free bread using a yeast starter, wherein, in the step of manufacturing the starter, the water is purified water that has been stored for a certain period of time in a container filled with bamboo charcoal from which impurities have been removed, roasted barley, and vegetable flavor ingredients, and the vegetable flavor ingredients are one or more selected from the group consisting of persimmon leaves, mulberry leaves, Solomon's seal, schisandra, goji berries, sword beans, beets, perilla leaves, and lemongrass. Claim 8 Additive-free bread using a yeast starter produced by any one of the manufacturing methods of paragraphs 1 and 3 through 7.

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