KR101512340B1 - Method of manufacturing fermented bread with lactic acid bacteria and fermented bread thereof - Google Patents

Abstract

The present invention relates to a method for producing a lactic acid bacteria fermented bread and a fermented bread thereof, and more particularly, to a method for producing a lactic acid fermented bread to which vegetables and fruits having excellent functionality and palatability are added and a fermented bread thereof.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented bread,

The present invention relates to a method for producing a lactic acid bacteria fermented bread and a fermented bread thereof, and more particularly, to a method for producing a lactic acid fermented bread to which vegetables and fruits having excellent functionality and palatability are added and a fermented bread thereof.

There are various flour dough compositions such as French bread, white bread and the like, which do not contain sucrose or have low added amount, such as sweet bread and bread with high sucrose content. Baker's yeast, which is used in the production of bread, is often used with a yeast having a different fermenting ability with respect to the sugar amount. Bread yeast, which is used in the case of bread dough with high sucrose content, has been selected as a baker's yeast having a high sugar tolerance.

Bread is generally baked or steamed by kneading flour and fermenting it. There are many kinds of bread depending on its manufacturing method and raw material blending. Typically, wheat flour, yeast, water, salt and the like are used in the production of bread. Sugar, fat, egg, powdered milk and the like are used as quasi-raw materials. Oxidizing agents and enzymes are used as baking improvers.

Typically, two methods are commonly used for bread production. One is a straight dough method in which the fermenting power of baker's yeast is immediately reflected, and is a method of kneading the dough ingredients of the bread at once and fermenting and baking. The other is to divide the bread dough production into two stages, and after pre-fermented dough (sponge dough: so-called sponge) is produced and fermented in the previous stage It is a sponge dough method that produces and ferments final dough (so-called dough). In the sponge method, the bread volume is increased due to the flexibility of the bread, the gas retaining ability is increased, and the machine tolerance of the bread dough is improved. It is well used in the manufacture of bread because of its advantages.

As the industry develops and the food of the common people improves, the development of the food culture is progressing drastically, and an atmosphere of eating a variety of delicious foods which are beneficial for health is spreading. However, among such foods, bread products are generally prepared by mixing yeast such as milk, sugar, refined salt, soy sauce oil and the like with cereal powder such as wheat flour, adding yeast, and adding water to make dough, And baked bread in an oven. Also, recently, in order to improve the taste and nutritional content of the bread, there have been attempts to differentiate the taste of the bread dough by adding a powder such as corn, or to insert ingredients such as sweet potatoes and chestnuts.

As described above, various attempts have been made for conventional bread products, but the application range of additives such as those which can be added to general bread dough has been limited.

The present invention has been made to improve the added value of agricultural products by providing a fermented bread preparation method with lactic acid bacteria having excellent physiological activity and palatability.

Korean Patent Publication No. 1020110113916 discloses a method for producing bread using Bacillus subtilis and a bread containing the fermented product by Bacillus subtilis. The method comprises imparting a fragrant smell to the bacillus, a protein hydrolyzate and a thrombolytic It has been described that dough having high viscosity can be easily manufactured and that taste and palatability are improved by adding brambles while improving nutrition and functionality,

Korean Patent Registration No. 1010575980000 relates to a rice fermented bread and a method for producing the same, and more particularly, to a rice fermented bread containing a soup, which is an intermediate product of a makgeolli production process, and a method for producing the same, Rice fermented bread prepared through the process contains various proteins, amino acids, organic acids and vitamins, and thus has excellent texture and flavor, and is excellent in palatability and excellent in aging delay effect, resulting in remarkable improvement in shelf life. It is described that there is a very useful effect that can significantly extend the deadline.

The present invention has been made in view of the above needs, and an object of the present invention is to provide a method for producing lactic acid bacteria fermented bread excellent in physiological activity and palatability.

Another object of the present invention is to provide a lactic acid bacteria fermented bread excellent in physiological activity and palatability.

In order to achieve the above object, the present invention provides a method for producing a fermented bread containing lactic acid bacterium, which comprises combining wheat flour with black beans, black rice, tomato, sorghum, apple, brown rice, corn, (Sourdough) in an amount of 5 w / w% or more and 20 w / w% or less based on the powdery lactic acid fermentation batter (Sourdough), wherein Lb. paracasei KB28, Pediococcus pentosacues MJK7, Enterococcus faecium, Leu. mesenteroides B-312F, Lb. sakei, Lb. casei, Lb. platarum, Leu. citreum and Lb. and fermenting at least one lactobacillus strain selected from the group consisting of lactobacillus fermentum and a polyphenol-containing fermented bread.

In the production of lactic acid bacteria-containing fermented bread, one or more ingredients selected from the group consisting of black beans, black beans, tomatoes, sorghum, apples, brown rice, corn, perennials, zucchini, aronia, W / w% to 20 w / w% or less based on the powder, and Lb. paracasei KB28, Pediococcus pentosacues MJK7, Enterococcus faecium, Leu. mesenteroides B-312F, Lb. sakei, Lb. casei, Lb. platarum, Leu. citreum and Lb. and fermenting at least one lactobacillus strain selected from the group consisting of lactobacillus fermentum and a polyphenol-containing fermented bread.

The present invention also provides a lactic acid bacteria fermented bread produced by the method of the present invention.

As can be seen from the present invention, the fermented bread according to the present invention contains not only a large amount of antioxidative and polyphenols, but also a fermented bread of lactic acid bacteria having excellent physiological activity and palatability, .

Hereinafter, the present invention will be described in more detail with reference to non-limiting examples. The following examples are intended to illustrate the present invention and the scope of the present invention is not to be construed as being limited by the following examples.

Example  One: sourdough starter  Produce

Table 1 shows the mixing ratios of the sourdough starters. The starter prepared in the formulation shown in Table 1 was sterilized at 63 to 65 ° C for 40 minutes. Since sterilization at high temperature deteriorates the quality of the material, it was sterilized at low temperature.

D * W up to 100g (ml) sample (powder) 10 g (5 - 20 g) skim milk 10g glucose 1g yeast extract 0.5 g

In the above table, powder (wheat flour, black bean, black rice, tomato, sorghum, apple, brown rice, corn, onion, jujube) was used. (Which can be used as it is without adding distilled water) can be used.

Example  2: sourdough bread  Compounding ratio and manufacturing method

The starter cultured in Example 1 was mixed with the remaining ingredients of Table 2, and the final dough temperature was maintained at 26 캜. Then, the primary fermentation was performed in a fermenter at 27 캜 and 75% relative humidity for 90 minutes, After the first fermentation product was divided and rounded, the fermentation was carried out at room temperature for 10 minutes at 28 ° C, and then the gas was removed by using a plunger. The pellet was panned and then the fermentation was performed in a fermentor at 34 ° C and a relative humidity of 85 %, For 60 minutes, followed by baking at 170-180 ° C for 20 minutes, cooling for 2 hours, and storage at room temperature (28 ° C) with polyethylene vinyl.

Experimental Example  One: pH  And pH measurement

10 g of the bread sample prepared in Example 2 was placed in a beaker, diluted 10 times with distilled water, and uniformly diluted. The pH is measured with a pH meter by inserting the probe into a 10-fold diluted sample at a depth of 5 cm. The acidity was titrated with 0.1 N NaOH until the color of the mixture turned red, after adding 2 ~ 3 drops of phenolphthalein to 10 ml of 10-fold diluted sample. Acid values were calculated as NaOH consumed to the point where the red color remained.

Experimental Example  2: Total polyphenol  content

Total polyphenol content was measured using the Folin-Ciocalteu method (Amerine & Ough 1980). 0.5 mL of 2 N Folin-Ciocalteu regent (Sigma Co.) and 8.4 mL of distilled water were added to 0.1 mL of the bread extract prepared in Example 2, followed by 1 mL of 20% Na ₂ CO _3, , And the phenolic compound content was converted into a standard curve using galic acid as a standard.

Experimental Example  3: Antioxidant activity

The electron donating ability (EDA) was measured according to the Bloid method (Blios MS 1958). 0.8 mL of 0.4 mM DPPH solution was added to 0.2 mL of the bread extract prepared in Example 2, followed by shaking for 10 seconds and allowing to stand for 10 minutes. Then, the absorbance (525 nm) was measured with a spectrophotometer. The electron donating ability was expressed as a percentage of the absorbance of the control, which is the absorbance of the sample addition apparatus.

Electron donating ability (%) = [1- (Abs. Of sample / Abs. Of control) x 100]

Experimental Example  4: Viable cell count  Measure

0.1 ml of the bread sample prepared in Example 2 with an appropriate dilution ratio prepared by a 10-fold serial dilution method was spread on a MRS agar by a flat plate method. (30 占 폚, 24 hr culture)

Experimental Example  5: Sensory evaluation

For the sensory evaluation, the bread prepared in Example 2, which was made by adding sourdough starter, was used for the test after cooling at room temperature for 2 hours. The sensory evaluation was performed by using a 9 - point scale method. The evaluation items were color, flavor, texture (texture, texture, texture, taste, and overall overall.

The results of the above Examples and Experimental Examples are as follows.

For fermented bread Lactic acid bacteria  Selection (1)

1) Lactic acid bacteria fermentation swelling power by week

Fermentation swelling power in fermented bread production is one of the important analysis data. As the bread itself is difficult to make, it is evident that fermentation ability is similar to that of the control or higher than that of the control. The above table is experimental data to determine the foot efficiency according to the types of lactic acid bacteria as compared with the control. The control means paste with only yeast added. The addition of lactic acid bacteria means that each lactic acid bacteria is added to yeast (see Table 2 - each lactic acid bacteria is added to the starter). Among the lactic acid bacteria, lactic acid bacteria with high preference were selected by sensory evaluation.

2) Sensory evaluation of lactic acid bacteria

Table 4 and 5 show the result of measuring the preference degree by making bread directly after measurement of foot efficiency.

The reason for making the table divided into two parts is that it is difficult to inspect too much sample at one time and there is a limit to making bread, so the sensory test is divided into two and the strain with high preference is selected for use in the fermented bread Results.

In Table 4, Lb. paracasei KB28, Enterococcus faecium, Leu.mesenteroides HJS7,

In Table 5, Lb. fermentum, and Ped.pentosaceus MJK7 were high, and these five strains were selected, and the small letters a, b, c, d, and e are statistically significant indications.

For fermented bread Lactic acid bacteria  Selection (2)

Among the above-mentioned lactic acid bacteria, the most preferable ones were the following five kinds such as Table 6 below, and only the yeast was used without the addition of lactic acid bacteria.

1) Number of lactic acid bacteria by lactic acid bacteria

The five strains were used for the fermented bread, and lactic acid bacteria were grown until the second dough, which confirmed that the fermentation of the lactic acid bacteria was proceeding.

2) Sensory evaluation of lactic acid bacteria

In Table 7, the scores were evaluated as 9 points, and the color, appearance, smell, texture, taste, and general preference were higher as the preference was higher. *** Significantly different at the p <0.001. ** Sifnificantly different at the p <0.01. * Significantly different at the p <0.05. NS Not Significant.

The sensory evaluation between five selected strains was performed to analyze the preference. As a result, Lb. paracasei KB28 showed the highest likelihood, while lower case letters a, b, c, d, and e are statistically significant.

3. Three lactic acid bacteria baking aptitude

Among the above lactic acid bacteria, three kinds such as Table 8 are used as the most preferable ones, and the control group is one in which only yeast not containing lactic acid bacteria is added (plain bread).

One). Foot Efficiency by Type of Lactic Acid Bacteria

As a result, the strains of Table 8 were found to be suitable for use in fermented breads.

2) pH and acidity of lactic acid bacteria

Table 9 shows that when the starter values are compared, the decrease in pH and the increase in total acid (lactic acid) due to the growth of lactic acid bacteria in the starter can be known. After that, a slight decrease in pH and increase in lactic acid were observed in the bread compared to the control, It is the result of confirming that it is bread.

3) The storage stability of fermented bread by type of lactic acid bacteria

Table 10 shows that the fermented bread added with the lactic acid bacteria increases the taste according to the improvement of the flavor and the organic acids produced by the fermentation of the lactic acid bacteria improve the storage stability of the bread. Fungi and general bacteria showed a significant difference when compared to the control, and the molds grew after 5 days in the fermented bread, and the common bacteria were Lb. The result is that it occurs after 5 days except for fermentum.

  4) Sensory evaluation of fermented bread according to kinds of lactic acid bacteria

Table 11 shows data for comparing the preference of the final selected strains by sensory evaluation. All strains showed higher preference than the control. And the flavor of the fermented bread was improved.

 4. Total acid and physiological activity (starter)

 1) Corn, etc.

Table 12 shows the results of screening as a result of confirming the physiological activity and confirming the growth of lactic acid bacteria by adding various materials having excellent functionality and palatability to the fermented bread to which the lactic acid bacteria were added.

 2) Sensory data such as corn

Table 13 shows the selection process for starch added starch with sensory evaluation and the use of high-preference materials in red hyssop. It compares preference, physiological activity and overall results of lactic acid bacteria growth, Respectively.

3) Quality characteristics of apple and other materials (starter)

Table 14 shows the process of selecting materials with high bioactivity and good growth of lactic acid bacteria when various (second) materials are added continuously to add the functional material of the fermented bread.

4) Sensory inspection of materials such as apple (starter)

Table 15 shows that the preference of jujube and black rice is high in materials, and that jujube and black rice are preferable because of their high physiological activity (Table 14).

5) Analysis of the quality characteristics of materials such as Aronia lobata (starter)

Table 16 is the third selection process to select the materials with high bioactivity and growth of lactic acid bacteria in order to add the functional material of the fermented bread.

6) Sensory test (Starter)

Table 16 and 17 summarize the above table showing that the physiological activity and preference of Aronia is high and can be selected as Aronia and Paekyikcho.

5. Final selection fermented bread material

 1) Lactic acid bacteria number of dough by material

Table 18 shows the results of confirming the growth of the lactic acid bacteria of the starter to which the finally selected materials were added. The fermented bread added with these materials was added to the starter portion in Table 2 of the Examples, and starter (Table 1) was used. ) Was added as a powder.

 2) Antioxidant properties of lactic acid bacteria fermented bread

Table 19 shows that antioxidative activity of actual starter, dough and bread was checked using the final selected material, and thus, Aronia was preferred, and Aronia was added to the starter portion of Example 2 to prepare bread.

3) Sensory evaluation results of lactic acid bacteria fermented bread according to the material

Table 20 shows the result of sensory evaluation of the finally selected materials and it is preferable that Aronia, onion and jujube are preferable, and it is preferable to add them to the fermented bread by using these three materials. And added to the sample (powder) of starter (Table 1) to prepare bread.

Claims (2)

In the preparation of the lactic acid bacteria-containing fermented bread, together with wheat flour, Aronia is contained in an amount of 5 w / w% or more and 20 w / w% or less based on the lactic acid fermented dough on a powder basis, paracasei KB28, Pediococcus pentosacues MJK7, and Lb. fermenting a mixture of lactic acid bacteria and at least one lactic acid bacteria selected from the group consisting of lactic acid bacteria and fermentum. A fermented bread of lactic acid bacteria produced by the method of claim 1.