KR100540209B1 - Bread and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a bread and a method for producing the same, which contains a new soybean fermented lactic acid bacteria that maintains some growth even in the heat treatment step of the bread manufacturing process, which improves flavor and helps health, more specifically, known as a complete food. By using the fermented product of soybeans, it is possible to improve the flavor and texture of existing bread products, to delay the aging of bread, and to produce breads containing new lactic acid bacteria that maintain growth even in the heat treatment process. The present invention relates to an improved bread and a method for producing the same.

Lactic acid bacteria, fermented soybean, lactic acid bacteria bread

Description

Bread containing soybean fermented lactobacillus and its manufacturing method

1 is a manufacturing process of the lactic acid bacteria-containing soybean fermentation solution and soybean fermentation powder of the present invention.

The present invention relates to a bread and a method for producing the same, which contains a new soybean fermented lactic acid bacteria that maintains some growth even in the heat treatment step of the bread manufacturing process, which improves flavor and helps health, more specifically, known as a complete food. By using the fermented product of soybeans, it is possible to improve the flavor and texture of existing bread products, to delay the aging of bread, and to produce breads containing new lactic acid bacteria that maintain growth even in the heat treatment process. The present invention relates to an improved bread and a method for producing the same.

Recently, with the improvement of living standards and the development of technology, life expectancy and the rapid increase of the elderly population have been focused on the well-being and health. Therefore, as consumers' interest in food is also health-oriented and nature-friendly, it is desirable to focus on food manufacturing for product development and quality improvement using functional natural products or microorganisms. In order to improve the quality of bread using foods, especially flour, using natural materials, research on product quality improvement using alpha amylase by chamber lanes (Chamberlain, N., Collins, TH, and McDermott, EE: α-Amylase and bread properties.J. of Food Tech., 16, 127-152 (1981)), and the use of microorganisms to improve the quality of bread improves the quality of bread in sour dough. Isolation and identification of lactic acid bacteria (Martinez-amaya, Pitarch, B., Bayarri, P., and Benedito de Barber C .: Microflora of the sourdoughs of wheat flour bread.X. Interactions between yeast and lactic acid bacteria in wheat doughs and their effects on bread quality.Cereal Chem., 67, 85-91 (1990)) and Bifidobacterium, which make flour brew and add it as a starter To improve the quality of products (Cho, NJ, Lee, SK, Kim, SK, and Joo, HK: Effect of Wheat Flour Brew with Bifidobacterium bifidum on Rheological Properties of Wheat Flour Dough.Korean J. Food Sci.Technol., 30, 832 ~ 841 (1998): Nam Nam-ji, Hyuk-il Kim, Sung-gon Kim: Bifidobacterium Effects of bifidum added flour bran as a natural baking improver, Korean Journal of Food and Nutrition, 28 (6), 1275 ~ 1282 (1999)).

Meanwhile, lactic acid bacteria of the genus Lactobacillus have traditionally been used as the microorganism used for quality improvement in the baking technology field.

Korean Patent No. 232418 relates to a method of manufacturing bread using Bifidobacteria, and these lactic acid bacteria produce organic acids during fermentation of bread to increase the extensibility of the dough and increase the viscosity of gliadin protein to increase the bread volume. do. In addition, the lactic acid fermentation increases the amount of lactic acid produced, thereby improving the flavor of bread. Especially, the fermentation using bifidobacteria of lactic acid bacteria greatly improves the flavor of bread because lactic acid and acetic acid are produced at a constant ratio.

In addition, these lactic acid bacteria vary depending on the type of bacteria, but because the protein hydrolysis effect is large, the production of various amino acids increases by hydrolyzing gluten protein during the fermentation of the dough, thereby increasing the content of nutrients, utilization rate, digestibility and assimilation rate, and thus food, especially grains. It has been reported to improve the nutritional value of proteins (Rajalakshimi, R. and Vanaja, K .: Chemical and biological evaluation of fermentation on the nutritive value of foods prepared from rice and grains.Brit. J. Nutr., 21, 467 ~ 473 (1967).

Recently, lactic acid bacteria synthesized antimicrobial substances such as lactic acid, acetic acid, benzoic acid and hydrogen peroxide to inhibit the growth of strong pathogenic bacteria, and lactic acid bacteria in the form of viscous polysaccharides (exopolysaccharides) that do not adhere to cell walls other than organic acids during fermentation. This polysaccharide is recognized as an effective biologically active substance and contributes to the prevention of diseases. Therefore, it is highly desirable to use such lactic acid bacteria as a health food for food production. Therefore, attempts to take advantage of the physiological activity of lactic acid bacteria have been actively studied in various food fields, especially in the case of dairy products, the concept of probiotics (probiotics) to increase the formal effects and health promotion effect by ingesting live bacteria. On the other hand, the functional effect of the bioactive substance by these lactic acid bacteria is known to be greater in the anaerobic Bifidobacteria genus than the conventional lactic acid bacteria, and the development of food using Bifidobacteria genus is actively progressing around Europe and Japan. Products developed as a functional food using Bifidobacteria include sea milk, staple yogurt, formula, and wheat bifidus salad.

In the case of using lactic acid bacteria in flour-based foods, a culture obtained by culturing lactic acid-generating bacteria in a medium containing wheat flour as a main ingredient and adding frozen bread dough in the manufacturing stage of bread dough (Japanese Patent Laid-Open No. 4-346747) ) And physiological activity of flour food by adding fermentation composition obtained from the composition of flour medium containing flour as a main ingredient, except for the baking method using Korean Bifidobacteria (Korean Patent No. 232418). Very little research has been made on the effects of matter.

Conventionally, foods prepared by fermenting soybeans include soybean porridge containing lactic acid bacteria as the main ingredient of soybean powder and its manufacturing method (Soytech Co., Ltd., Korea Patent No. 348461), but these foods have relatively low content of lactic acid bacteria. The survival rate of lactic acid bacteria in humans was also low. In addition, in terms of absorption of nutrients, there was a disadvantage that the nutrients contained in soybeans and other grains could not be converted 100% into an easily absorbable form.

Therefore, for the products containing soybean fermented lactic acid bacteria with relatively high content and stability, soybean yogurt production method (Haetai Co., Ltd., Korean Laid-Open Patent No. 1993-22956), tofu and beverage production method and lactic acid bacteria fermentation method and beverage production It is limited to lactic acid bacteria beverages having low temperature manufacturing and short shelf life, such as the method (Haetae Confectionery Co., Ltd., Korea Patent Publication No. 1999-65688).

 In addition, the conventional bifidus lactic acid bread of the conventional bread slowly aging after about 18 hours after the freshly baked bread taste and texture, the bread itself does not feel a special flavor, it can be felt in flour food Due to the bloated feeling, the digestibility is reduced, and the bread texture is rough, so the soft texture is somewhat reduced.

Accordingly, it is an object of the present invention to provide a soybean fermentation composition containing lactic acid bacteria, which contains the nutritional component of soybean and which is not partially killed even in the heat treatment process.

In addition, another object of the present invention is to provide a soybean fermentation composition and a soybean fermented bread containing the soybean fermentation composition and a method for producing the same.

In other words, to improve the digestibility, including a large amount of nutrients of soybeans, including a new lactic acid bacteria contained in the fermented soybean fermentation composition by the fermentation of soy flour and lactic acid bacteria to maintain a long freshness.

In order to achieve the above object, the present inventors mixed the fermented lactic acid bacteria with soybean powder and fermented soybean fermentation composition containing lactic acid bacteria to improve the retention time of taste and texture compared to conventional bifidus lactic acid breads and the unique flavor of soybean To prepare a bread containing a large amount of lactic acid bacteria and soft, granulated soft and granular.

The present invention is 5-12% by weight of soybean powder, 74-85% by weight of purified water, 5-7% by weight of sugar and heat-resistant lactic acid bacteria Bacillus subtilis GSK3580, Lactobacillus asidophilus KCTC3145, Bacillus subtilis CHO99 or Streptococcus The present invention relates to a bread containing soybean fermented lactic acid bacteria including a soybean fermentation composition obtained by mixing and fermenting 5-7% by weight of one selected from thermophilus KB111.

In addition, the present invention is characterized in that the soybean fermentation composition is a soybean fermentation powder or soybean fermentation broth dried. Drying of the fermentation broth is preferably carried out by hot air drying at about 40 ~ 60 ℃ in consideration of lactic acid bacteria.

In addition, the present invention is characterized in that the bread is prepared by adding 5 to 30 parts by weight of soybean fermentation composition based on 100 parts by weight of flour.

In addition, the present invention mixed soybean powder 5-12% by weight, purified water 74-85% by weight, sugar 5-7% by weight and heat-resistant lactic acid bacteria 5-7% by weight to ferment at 40 ~ 50 ℃ to produce a fermented soybean product Doing; 5 to 30 parts by weight of the soybean fermentation product and a baking ingredient are added to 100 parts by weight of flour to knead and ferment; It relates to a method for producing bread containing soybean fermented lactic acid bacteria, including; the step of molding the fermented dough and baking at 160 ~ 220 ℃.

The baking ingredient is generally added to control the amount of sugar according to the type of bread to be produced by referring to sugar, yeast, eggs, butter, various additives used in the manufacture of bread.

EMBODIMENT OF THE INVENTION Hereinafter, the structure of this invention is demonstrated in detail through embodiment of this invention. However, the following examples are merely illustrative and the scope of the present invention is not limited to the examples.

Example  One: Soybean Fermentation Solution  And Soybean Fermented Powder  Manufacturing method

Homogeneous mixture of 8-12 parts by weight of soybean powder and 75-85 parts by weight of water was heated to a temperature of 95-98 ° C., and then cooled slowly at room temperature until it reached 35-45 ° C. While keeping the cooling temperature constant, 5-7 parts by weight of sugar and 5-7 parts by weight of Lactobacillus asidophilus KCTC3145 were added homogeneously and fermented for 18-28 hours to prepare a fermented soybean fermentation solution. .

In addition, the soybean fermented solution prepared above was put into a dryer at 50 ° C., dried under heat, and ground to about 180 to 200 mash to prepare a soybean fermented powder.

Example  2: Bread  Manufacturing method

2-1. Morning Bread  Produce

material Weight (g) Strong 1,000 Sugar 130 Powdered milk 30 East 30 Salt 12 egg 250 whipping cream 100 Soybean Fermentation Solution of Example 1 300 butter 150

According to the content of table 1, add all ingredients except butter, mix low speed 1 ~ 2 minutes, medium speed 3 ~ 4 minutes, add butter, low speed 1 minute, medium speed 6 ~ 7 minutes and knead dough at 27 ℃. It was. After primary fermentation for about 60 minutes at the conditions of 27 ~ 30 ℃, 75 ~ 50% humidity and punched for 20 minutes.

The fermented dough was divided by 25g (dividing and bench time about 35 minutes, room temperature 25 ℃), frozen for 1 hour (-20 ℃) and refrigerated (0-2 ℃) for 8-10 hours. The fermentation was carried out for about 40 minutes at 30-35 ° C. and 85-80% humidity.

The top surface was painted with eggs, baked for 10-12 minutes at 200 ° C on top and 170 ° C on top, then cooled to 38 ° C and packaged.

2-2. Morning Bread  Produce

In Table 2, instead of the soybean fermentation broth, 400 g of soybean fermented powder was added to prepare a morning bread in the same manner as in Preparation Example 2.

2-3. How to make square bread

material Weight (g) Strong 1,000 Sugar 80 East 30 Salt 16 Powdered milk 20 milk 300 water 300 butter 100 Soybean Fermentation Solution of Example 1 300

According to the content of table 2, add all ingredients except butter, mix low speed 1 ~ 2 minutes, medium speed 3 ~ 4 minutes, add butter and mix low speed 1 minute, medium speed 6 ~ 7 minutes and knead dough at 27 ℃. It was. After primary fermentation for about 90 minutes at 27 ~ 30 ℃, 75 ~ 50% humidity conditions, and further punched for 20 minutes. The fermented dough was divided into four 290 g each (dividing and bench time about 35 minutes, room temperature 25 ℃), frozen for 1 hour (-20 ℃) and refrigerated (0-2 ℃) for 8-10 hours. . The fermentation was carried out for about 40 minutes at 30-35 ° C. and 85-80% humidity. The top surface was painted with eggs, baked at 190 ° C. for 40 minutes, cooled to 38 ° C., and packaged.

2-4. Manchurian Manufacturing

material Ratio (part by weight) Weight (g) weak flour 100 500 egg 27 130 Sugar 40 200 honey 10 50 butter 25 125 soda One 3 Ispa One 4 Powdered milk 10 50 Sediment 336 1680 Soybean Fermentation Solution of Example 1 6 30

According to the content of Table 3, the eggs were put in a stainless steel bowl, rotten evenly using a wooden spatula, sugar and honey were added, mixed evenly, and heated in a bath at 40-45 ° C. Put butter and mix evenly and cooled to 25 ℃. Sift the flour, powdered milk, soda, and soda, and mix the dough evenly with a wooden spatula.

20 g each of dough was added using an additional powder, and 30 g of the fermented powder of Example 1 was added to 1680 g of the sediment prepared as a sediment.

20 g of the divided dough was put 35g of sediment and coated with diluted egg water on the upper surface and baked for 20 minutes at 200 ℃, 180 ℃ under the fire and then cooled to 35 ~ 38 ℃ was packaged.

Example  3: Soybean Fermentation  Measurement of Lactic Acid Bacteria Content and Lactic Acid Bacteria Stability

In order to confirm the lactic acid bacteria content contained in the soybean fermentation broth prepared in Example 1 and the stability of lactic acid bacteria growth with time, the number of lactic acid bacteria contained in 1 ml of soybean fermentation broth at a total of 17 days from immediately after the preparation (Note) The results measured at the Center for Science and Technology Analysis are shown in Tables 4 and 5.

Analysis Item Analysis Result Lactobacillus 850,000,000 CFU / mL Escherichia coli voice

Analysis Date Analysis Result May 30, 2005 850,000,000 CFU / mL June 1, 2005 480,000,000 CFU / mL June 3, 2005 410,000,000 CFU / mL June 5, 2005 390,000,000 CFU / mL June 7, 2005 400,000,000 CFU / mL June 9, 2005 370,000,000 CFU / mL June 11, 2005 370,000,000 CFU / mL June 13, 2005 290,000,000 CFU / mL June 15, 2005 210,000,000 CFU / mL June 17, 2005 200,000,000 CFU / mL

Example  4: Soybean Fermentation  Nutritional Analysis of Biologically Active Substances in Powders

In order to confirm the nutritional ingredients contained in the soybean fermented powder prepared in Example 1, the analysis was carried out at the Center for Science and Technology Analysis to obtain nutritional results as shown in Tables 6 and 7 based on 100g of powder.

Analysis Item Analysis Result calorie 375.75 kcal / 100 g carbohydrate 58.18% Crude protein 34.25% Crude fat 0.67% salt 360.16mg / 100g Lactobacillus 1,900,000 CFU / g

Analysis Item Analysis Result [Amino acid] Aspartic acid 0.40% [Amino Acid] Threonine 0.13% [Amino Acid] Serine 0.18% [Amino Acid] Glutamic acid 0.64% [Amino Acid] Proline 0.17% [Amino Acid] Glycine 0.14% [Amino Acid] Alanine 0.15% [Amino Acid] Valine 0.16% [Amino Acid] Isoleucine 0.15% [Amino Acid] Leucine 0.24% [Amino Acid] Tyrosine 0.15% [Amino Acid] Phenylalanine 0.16% [Amino Acid] Histidine 0.13% [Amino Acid] Lysine 0.24% [Amino Acid] Arginine 0.23% [Amino Acid] Cystine 455.06ppm [Amino Acid] Methionine 327.91ppm [Amino Acid] Tryptophan 0.04% Lactobacillus 900,000,000 CFU / g

Example  5: manufactured Soybean Fermented Powder  Stability analysis

In order to confirm the stability of the soybean fermentation powder prepared in Example 1 containing pesticides and heavy metals were carried out in the US PCH Institute (2880-A, Ana St., Rancho Dominguez, CA 90221, USA) The results in Table 9 were obtained. Based on the powder 40g based on the following results it could be confirmed the stability of the product produced through the present invention.

Pesticides result Analysis limit Way a-BHC r-BHC b-BHC Heptachlor d-BHC Aldrin Heptaclor Epoxide Endosulfan I DDE Dieldrin Endrin DDD Endosulfan II DDT Endrin Aldehyde Endosulfan Sulfate Methoxychlor Chlordane Toxaphene Aroclor 1016 Aroclor 1221 Aroclor 1232 Aroclor 1242 Aroclor 1242 Aroc * ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 1.00ug / kg 1.00ug / kg 1.00ug / kg 1.00ug / kg 3.00ug / kg 1.00ug / kg 3.00ug / kg 3.00ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg 0.50ug / kg EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080 EPA 8080

* ND: not detected

heavy metal result Analysis limit Way Arsenic Barium Cadmium Chromium Lead Mercury Selenium Silver ND ND ND ND ND ND ND ND 2.00 mg / kg 3.00 mg / kg 0.50 mg / kg 1.00 mg / kg 1.00 mg / kg 1.00 mg / kg 2.00 mg / kg 1.00 mg / kg EPA 7061 EPA 7080 EPA 7130 EPA 7190 EPA 7420 EPA 7471 EPA 7741 EPA 7760

* ND: not detected

Example  6: On bread  Lactobacillus content analysis

In order to confirm the number of lactic acid bacteria contained in the bread prepared in Example 2, the number of lactic acid bacteria contained in 1 g of the product was measured in the Science and Technology Analysis Center, and the results are shown in Table 10.

 Product (Example) Analysis Result Lactobacillus Escherichia coli Morning bread (Example 2-1) 330 CFU / g voice Morning bread (Example 2-2) 120 CFU / g voice Bread (Example 2-3) 83 CFU / g voice Manchuria (Example 2-4) 210 CFU / g voice

Example  7: Sensory Evaluation of Manufactured Lactic Acid Bacteria Bread

For the lactic acid bacterium bread prepared in Example 2, the taste preference of normal bread and lactic acid bacteria bread was compared with 70 to 10 males (males 23/47). The taste of lactobacillus breads was high (Table 11), and 77% of the questionnaires had no experience with lactobacillus breads.

In addition, the sensory evaluation on the taste, aroma, softness, and digestibility of the lactic acid bacteria bread was carried out by the 10-point method and is shown in Table 12. As a result, the softness was particularly excellent, and the taste and aroma were also high. About 50% of the digestive power was also satisfied.

 preference (A) Lactic acid bacteria bread (B) General Window Bakery (C) Franchise Bakery Total ratio 70% (49 people) 19% (13 people) 10% (7 people)

Sensory evaluation items flavor incense Softness Digestive power Sensory Evaluation Score (10) 7.4 6.6 8.7 4.9

Soybean fermented lactic acid bacteria prepared through the present invention and the production of bread products using the same was obtained through the fermentation of a new stable lactic acid bacteria that maintains growth even in the heat treatment step, the bread products containing a large amount of this lactic acid bacteria The shortcomings of ordinary bread containing bifidus lactic acid bacteria have been greatly improved, and nutritional benefits such as intestinal health can be obtained.

Claims (4)

Soybean powder 5-12 wt%, purified water 74-85 wt%, sugar 5-7 wt% and Bacillus subtilis GSK3580, Lactobacillus asidophilus KCTC3145, Bacillus subtilis CHO99 or Streptococcus thermophilus KB111 A bread containing soybean fermented lactic acid bacteria comprising a soybean fermentation composition which is mixed and fermented one type of 5-7% by weight. According to claim 1, wherein the soybean fermented composition is a soybean fermented lactic acid bacteria-containing bread, characterized in that the fermented soybean or fermented soybean powder. The bread containing soybean fermented lactic acid bacteria according to claim 1, wherein the bread is prepared by adding 5-30 parts by weight of the soybean fermentation composition with respect to 100 parts by weight of wheat flour. 5 to 12% by weight of soybean powder, 74 to 85% by weight of purified water, 5 to 7% by weight of sugar and 5 to 7% by weight of heat-resistant lactic acid bacteria to ferment at 40 ~ 50 ℃ to prepare a soybean fermentation composition; Adding 5-30 parts by weight of the soybean fermentation composition with respect to 100 parts by weight of flour, mixing the baking ingredients, kneading and fermenting; The method of manufacturing a bread containing soybean fermented lactic acid bacteria comprising the; step of molding the fermented dough and baking at 160 ~ 220 ℃.

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