KR100963148B1 - Preparation method for the production of Manju using mixed lactic acid bacteria-yeast, and its application - Google Patents

Abstract

The present invention relates to a mixed lactic acid bacteria-yeast mixed fermented sourdough starter for fermented manju and a method for preparing the same and fermented manju including the same, more specifically, Bifidobacterium long gum ( Bifidobacterium) longum ), Enterococus mixed lactobacillus starter containing faecium ) and Lactobacillus acidophilus and yeast starter, respectively, fermented and mixed, and then fermented again, using a lactic acid bacterium-yeast complex fermented sourdough starter. Fermented manju can be prepared.

According to the present invention, the taste and flavor by organic acids obtained by lactic acid bacterium fermentation can be improved, storage properties can be improved, and fermented manju which can obtain various probiotics effects can be produced. We can expect the economic benefits to enhance the flavor characteristics and expand the market of probiotics as well as the baking industry.

Lactic acid bacteria, yeast, fermented manju, probiotics

Description

Mixed lactic acid bacteria-yeast mixed fermented sourdough starter for fermented manju and its preparation method and fermented manju including the same {Preparation method for the production of Manju using mixed lactic acid bacteria-yeast, and its application}

The present invention relates to a mixed fermented sourdough starter of mixed lactic acid bacteria and yeast made of a combination of specific lactic acid bacteria, a method for preparing the same, and a fermented manju including the same.

Sourdough starter, a material of fermented bread, is full of live yeast and bacteria, and the natural fermentation method using this as a starter is used as a baking method. When baking by natural fermentation method, various microorganisms are mixed, so rich flavor can be expected, but there may be contamination problem caused by contamination of other microorganisms, and if the concentration of applied microorganism is low, fermentation time should be extended. There is a difficulty in producing it.

Currently, the method of manufacturing fermented bread that is commonly applied is a method of artificially adding yeast (yeast) at the time of kneading and using it as a starter. Small bakeries prefer a one-stage sourdough process, which is a 15 to 24 hour fermentation process, and large bakeries prefer a two-stage sourdough process. However, in general, fermented bread using yeast alone has a number of advantages, but low storage and poor fragrance.

Looking at the trend of patents related to lactic acid bacterium bread, among the 849 bread-related patents to date, about 10 cases of lactic acid bacteria have been used for fermentation, but they are also being applied with the use of ingredients such as brown rice. Not only can not find a commercial practical application for the domestic market has not yet developed in earnest.

Accordingly, the inventors of the present invention have made efforts to solve the above problems and problems, and various organic acids and fermentation products obtained by fermentation of mixed lactic acid bacteria when a mixed lactic acid bacteria fermentation starter consisting of three specific strains and a yeast fermentation starter are mixed. By improving the taste and aroma of the Manju product, it was found that higher shelf life can be expected than when the yeast alone was used to complete the present invention.

That is, an object of the present invention is to provide a lactic acid bacteria-yeast complex fermented sourdough starter for fermentation manju mixed with a mixed lactic acid bacteria starter and a yeast starter and a method for preparing the same.

In addition, the present invention has another object to provide a fermented manju in which the lactic acid bacteria-yeast complex fermentation sourdough starter is introduced.

As an example for achieving the above object, the lactic acid bacteria-yeast complex fermentation sourdough starter for fermentation manju of the present invention, Bifidobacterium long gum ( Bifidobacterium) longum ), Enterococus faecium ) and Lactobacillus acidophilus ) comprising a mixed lactobacillus fermentation starter comprising a mixed lactic acid bacteria and their fermentation products, and a yeast fermentation starter comprising a yeast and its fermentation products, after the mixed lactic acid bacteria fermentation starter and the yeast fermentation starter are mixed It is characterized in that made again fermented.

As another example for achieving the above object, the production method of the lactic acid bacteria-yeast complex fermented sourdough starter for fermentation manju of the present invention, Bifidobacterium long gum ( B. longum ), enterococcus ( E. faecium ) and lactose Mixed lactic acid bacteria composed of Bacillus ashophilus ( L. acidophilus ) fermented dough containing 0.10 to 0.15 parts by weight with respect to 100 parts by weight of flour and water at 30 ℃, 80% RH for 6 to 15 hours to mix the lactic acid bacteria fermentation starter Preparing a yeast fermentation starter by fermenting the dough containing yeast (yeast) in an amount of 0.015 to 0.02 parts by weight based on 100 parts by weight of water at 30 ° C. and 80% RH for 6 to 15 hours, and , Lactic acid bacteria fermentation starter and yeast fermentation starter 1: 0.5 to 2.0 by weight ratio and mixed at 30 ℃, 80% RH for 6 to 10 hours to ferment lactic acid bacteria-yeast composite fermented sourdough star Subject to a step of manufacturing is characterized in that formed.

As another example for achieving the above object, the fermented manju of the present invention is characterized by being produced by molding and baking the bread dough containing the lactic acid bacteria-yeast complex fermentation sourdough starter.

Hereinafter, the present invention will be described in detail for each step with a focus on the production method of the lactic acid bacteria-yeast complex fermented sourdough starter for fermented manju.

First, a step of preparing a fermentation starter containing the mixed lactic acid bacteria.

Mixing lactic acid bacteria to the uses Bifidobacterium ronggeom (B. longum), Enterococcus paesyum (E. faeciumm) and Lactobacillus ash FIG filler's (L. acidophilus) mixing lactic acid bacteria as edible.

The microorganism is a beneficial bacterium included in probiotics, Bifidobacterium longgum ( B. longum ) is an enterotrophic bacterium found in feces of breastfeeding infants, and has an effect of inhibiting the growth of enterococci bacteria, enterococcus fascia ( E. faeciumm ) has the effect of lowering intestinal diseases, and Lactobacillus ashdophylus ( L. acidophilus ) is a fermentation metabolite, which makes acidic acid, acetic acid, etc., which gives foods a sour taste. Therefore, the efficacy described above appears in combination when these bacteria are used in combination.

The mixed lactic acid bacteria is 0.1 to 0.15 parts by weight, preferably 0.14 parts by weight, based on 100 parts by weight of the mixture of flour and water constituting the mixed lactic acid bacteria fermentation starter to make dough at 30 ℃, 80% RH (% relative humidity) Ferment. Fermentation time is adjusted to 6 to 15 hours. If the content of the mixed lactic acid bacteria is higher than the above ratio, the fermentation product may be excessive at the given conditions, so that the desired organoleptic properties may be difficult to achieve, and if it is less than the above ratio, it may be difficult to obtain sufficient fermentation product at the given conditions. . When the fermentation is carried out under the conditions given in the lactic acid bacterium content in the above-mentioned ratio range, the taste and flavor of the bread can be improved and the shelf life can be improved by the large amount of organic acid obtained by the mixed lactic acid bacteria fermentation, and the effect of probiotics can also be obtained. You can expect the best effect.

Separately, the step of preparing a fermentation starter comprising yeast.

The present invention introduces the benefits of yeast fermented bread together by using the above three types of mixed lactic acid bacteria fermentation starter together with yeast fermentation starter.

Yeast suitable for bread fermentation can be selected and commonly used baker's yeast is Saccharomyces cerevisiae ). Yeast is made of dough to be contained in the range of 0.015 to 0.02 parts by weight, preferably 0.016 parts by weight, based on 100 parts by weight of the flour and the water constituting the yeast fermentation starter, and fermented at 30 ° C. and 80% RH. Fermentation time is adjusted to the range of 6 to 15 hours. When the fermentation is carried out under the conditions indicated in the yeast content in the above-mentioned ratio range, the organoleptic properties of the fermented bread prepared with the composite fermentation dough starter obtained by mixing with the starter obtained by the mixed lactic acid bacteria fermentation and fermentation again show the optimum result.

Next, a step of preparing a lactic acid bacteria-yeast complex fermented sourdough starter for fermentation manju mixed with a mixed lactic acid bacteria fermentation starter and a yeast fermentation starter prepared separately.

Mixed Lactic Acid Bacteria Fermentation Starter and Yeast Fermentation Starter are prepared respectively, then mixed at a predetermined ratio and fermented again under certain conditions.

In the present invention, the mixing ratio of the mixed lactic acid bacteria fermentation starter and the yeast fermentation starter is 1: 1: 0.5 to 2.0 weight ratio range, preferably 1: 1 weight ratio to mix. By separately preparing and mixing the mixed lactic acid bacteria fermentation starter and the yeast fermentation starter, the growth of these lactic acid bacteria and yeast can be made smoothly without being inhibited by the growth of each other, and the optimum amount of the fermentation product obtained by the fermentation of lactic acid bacteria and yeast Make it available. The adjustment of the mixing ratio of the mixed lactic acid bacteria fermentation starter and the yeast fermentation starter to the above range is based on the above result, which is a ratio considering the harmony between the lactic acid bacteria fermentation product and the yeast fermentation product. These were fermented at 30 ° C. and 80% RH for 6 to 10 hours to prepare lactic acid bacteria-yeast complex fermented sourdough starter for fermented manju.

The lactic acid bacteria-yeast complex fermented sourdough starter for fermented manju according to the present invention is included in the baking composition, kneaded with water or milk, and means that the bread or manju may be manufactured by split molding and baking.

The present invention includes the lactic acid bacteria-yeast complex fermented manju prepared by kneading, molding, and baking the composition for baking containing the above-described fermented manju lactic acid bacteria-yeast complex fermentation sourdough starter.

The lactic acid bacteria-yeast complex fermented sourdough starter is adjusted according to the type of bread, and generally when used in the range of 5 to 40 parts by weight based on 100 parts by weight of flour, the sensory side such as size and texture is excellent, In the case of using 10 to 20 parts by weight is preferable, and in the case of bread 10 to 35 parts by weight is more preferred.

When the amount of lactic acid bacteria-yeast mixed fermented sourdough starter is less than the above range, the taste and flavor characteristics tend not to be sufficiently exhibited. Not tend to be difficult. After kneading the composition for baking containing the lactic acid bacteria-yeast complex fermented sourdough starter, depending on the type of bread, but can be prepared in the bread after resting at room temperature for 30 minutes to 1 hour.

By varying the amount of the lactic acid bacteria-yeast complex fermentation sourdough starter as described above it can be produced a variety of quality manju products. In detail, for example, the manju, for the fermented manju, various sediment materials and syrups are mixed with the lactic acid bacteria-yeast complex fermented sourdough starter for fermented manju according to the present invention, and the paste is prepared by stirring the sediment obtained by resting at room temperature. It can be wrapped and manufactured by baking.

Various other breads can be prepared in the manufacturing method and the bread can be produced by applying the lactic acid bacteria-yeast complex fermented sourdough starter for fermented manju of the present invention within a range that does not impair these inherent flavors, these baking methods It is apparent that the present invention is not limited thereto.

According to the present invention described above, the organic acid obtained by fermentation of the three mixed lactic acid bacteria improves the taste and flavor of the yeast-only fermented bread, improves shelf life, and can eat various probiotics, free of It can be expected to produce a functional fermented manju that can obtain the synbiosis effect due to the mixing of biobiotics and probiotics.

In addition, according to the present invention it can be expected an economic advantage that can expand the market in the field of probiotics along with the market expansion in the field of baking.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples, but the present invention is not limited by the following Examples and Experimental Examples.

Example  One. For Manhyo Manju  Mixed Lactic Acid Bacteria-Yeast Mixed Fermentation Sourdough  Manufacture of starter

1) material

Sourdough starter lactic acid bacteria strains used in the manufacture of ronggeom Bifidobacterium (Bifidobacterium longum ), Enterococcus ( E. faeciumm ) and Lactobacillus ashdophyllus ( L. acidophilus ) were mixed and used in a mixed lactic acid bacteria product (Cell Biotech, Gimpo, Gyeonggi-do, Korea). The lactic acid bacteria used (Lactobacillus, Bifidobacterium, Enterococcus, etc.) are sold as edible strains as probiotics (probiotics). Flour was used as a flour and strong powder (Q1, Samyang Corp., Anyang, Gyeonggi-do, Korea), and baker's yeast (Genico Food Co., Seoul Yeongdeungpo, Korea) was used.

The materials used to manufacture Manju are forceful minutes (Q1, Samyang Corp., Anyang, Gyeonggi-do), sugar (Q1, Samyang Corporation, Anyang, Gyeonggi-do), margarine (Home Butterin, Welga, Gyeonggi-do, Seongnam, Gyeonggi-do). , Korea), Salt (Chungbo Green, Incheon, Korea), Baking Powder (Baking Powder (2), Welga Co., Ansan, Gyeonggi-do), Jungjo (Sikoda, Sinjin Food, Gwangju, Gyeonggi-do, Korea) , Seumgum (Seorim Gadang Baekangum, Seolim Foods, Seoul, Korea) were used.

2) Mixed lactic acid bacteria-yeast complex fermented sourdough starter preparation for fermented manju of the present invention

Mixed lactic acid bacteria-yeast mixed fermentation sourdough starter of the present invention materials used in the preparation of the sourdough starter are shown in Table 1 and Table 2. As shown in FIG. 1, 500 g of strong powder or force powder, 500 g of water and 1.4 g of mixed lactic acid bacteria are mixed in a single stage using a kneader (KENWOOD, England) for 5 minutes, 500 g of strong powder or force, 500 water g and baker's yeast 0.16 g, mixed in one stage for 5 minutes, put in a plastic container and put into a fermenter (SDDC-3640, dough conditioner, Seongdong, Hanam, Gyeonggi-do, Korea) of constant temperature and relative humidity (30 ℃, 80%). Fermented for 15 hours.

The starter containing the mixed lactic acid bacteria and the starter containing the yeast were mixed for 1 hour and 2 minutes, respectively, for 1 hour and then fermented for 10 hours under the same conditions. The temperature of water was 27 degreeC.

Table 1 Preparation of Sourdough Starter Using Bread Flour

Ingredients (g) Temperature
(℃) Time
(hr) Bread flour Water LAB ^{1 )} Yeast ^{2 )} sourdough starter ^{3 )} 500 500 1.4 - 30 15 10 500 500 - 0.16 30 15 1) Mixed lactic acid bacteria ( B. longum -E. Faecium -L. Acidophilus )
2) S. cerevisiae
3) Mixed lactic acid bacteria or S. cerevisiae fermented separately for 15 hr at 30 ° C then combined. After combining fermented for 10 hr

Table 2 Preparation of Sourdough Starter Using Cake Flour

Ingredients (g) Temperature
(℃) Time
(hr) Cake flour Water LAB ^{1 )} Yeast ^{2 )} sourdough starter ^{3 )} 500 500 1.4 - 30 15 10 500 500 - 0.16 30 15 1) Mixed lactic acid bacteria ( B. longum -E. Faecium -L. Acidophilus )
2) S. cerevisiae
3) Mixed lactic acid bacteria or S. cerevisiae fermented separately for 15 hr at 30 ° C then combined. After combining fermented for 10 hr

Experimental Example  1. Made of strong or powerful ingredients Sourdough  Comparison of Starter Fermentation Characteristics

1. Comparison of Fermentation Characteristics of Strong and Powerful Powders

The following analysis was carried out to compare the molecular weight and fermentation characteristics of strong and powerful components. Analysis of flour particle size and shape with particle size analyzer (FRITSCH, Analysette-22 NanoTec, Germany) and scanning electron microscope (JSM-5410, Japan) at Samcheok Campus, Kangwon National University The results of the scanning electron micrograph are shown in FIG. 2.

The results of the electron microscope shown in FIG. 2 show a clear difference between the strong component and the powerful component. However, the particle size analysis showed that the particle distribution was 10 to 100 μm.

2. Physicochemical Analysis

end. pH measurement

The pH during fermentation changes with temperature and time due to the continuous fermentation of yeast. The surface probe method (surface electrode method, Miller et al. 1994) was measured by inserting the probe rod directly into the surface of the dough. According to the measurement time during the making of the sourdough starter, the probe rod was inserted at a depth of 5 cm from the dough surface and measured at room temperature with a pH meter (pH meter, Orion, model 720A) exactly 5 seconds later.

For the pH measurement of the dough solution, a product of lstek's 725p model was used. The accuracy of the machine was calibrated using pH standard solution (pH standard solution, pH4, pH7, pH10), and sterilized distilled water corresponding to 10 times of the dough was added and ground for 1 minute in a blender. The pH was measured by plugging the pH meter directly into the undiluted sample. The results of the pH measurement is shown in Table 3 and FIG.

[Table 3] pH change of sourdough starter according to fermentation conditions

Time
(hr) Type Bread flour (L) ¹⁾ Bread flour ( S ) ²⁾ Cake flour (L) ¹⁾ Cake flour ( S ) ²⁾ first mixing 6.08 ± 0.04 6.00 ± 0.07 6.44 ± 0.03 6.10 ± 0.02 3 5.77 ± 0.06 6.01 ± 0.05 5.99 ± 0.07 5.74 ± 0.07 6 5.32 ± 0.14 5.24 ± 0.19 5.27 ± 0.12 5.09 ± 0.01 9 4.42 ± 0.11 5.11 ± 0.19 4.38 ± 0.26 4.86 ± 0.21 12 4.48 ± 0.07 4.58 ± 0.12 4.40 ± 0.12 4.80 ± 0.13 15 4.05 ± 0.08 4.31 ± 0.10 4.09 ± 0.24 4.53 ± 0.15 second mixing 4.35 ± 0.19 ^* 4.52 ± 0.08 ^** 18 4.17 ± 0.11 ^* 4.27 ± 0.06 ^** 21 4.04 ± 0.03 ^* 4.00 ± 0.10 ^** 23 4.06 ± 0.04 ^* 4.08 ± 0.02 ^** 25 3.98 ± 0.17 ^* 3.92 ± 0.13 ^** 1) Mixed lactic acid bacteria fermented separately for 15 hr at 30 ℃ then combined
2) S. cerevisiae fermented separately for 15 hr at 30 ℃ then combined
* After 15 hr, bread flour (mixed lactic acid bacteria) + bread flour ( S. cerevisiae ) fermented together for 10 hr at 30 ℃
** After 15 hr, cake flour (mixed lactic acid bacteria) + cake flour ( S. cerevisiae ) fermented together for 10 hr at 30 ℃

I. Total acidity (TTA) measurement

Total Titratable Acidity (TTA) of sourdough starter was measured by AACC 02-52 (AACC, 1995). For TTA analysis of the dough solution, neutralization titration was performed using 0.1N NaOH. In other words, add 10 g of sourdough starter (or 2.75 g) to a beaker and add 100 mL (or 27.5 mL) of distilled water to 5 drops of phenolphthalein. It was mixed using. 0.1N NaOH was added slowly until the color of the mixture turned pink. The end point of the pink color of the mixture was maintained for 30 seconds, and the TTA measurement was calculated as the volume of NaOH consumed up to the point where the color remained pink. In addition, Coning (U.S.A.) stirr / Hot plate was used for sample mixing, and samples were mixed without applying heat. The TTA measurement results are shown in Table 4 and FIG. 3.

[Table 4] TTA changes of sourdough starter according to fermentation conditions

Time
(hr) Type Bread flour (L) ¹⁾ Bread flour ( S ) ²⁾ Cake flour (L) ¹⁾ Cake flour ( S ) ²⁾ first mixing 18.5 20 12.6 16.8 3 23.4 19.7 20.4 24.1 6 27.8 29.1 28.2 30.3 9 35.9 30.7 36.2 32.4 12 35 34.1 33.4 32.3 15 40.1 38 40 35.8 second mixing 34.8 ^* 33.9 ^** 18 36.9 ^* 35.2 ^** 21 37.4 ^* 39.8 ^** 23 37 ^* 36.8 ^** 25 41.5 ^* 42.3 ^** 1) Mixed lactic acid bacteria fermented separately for 15 hr at 30 ℃ then combined
2) S. cerevisiae fermented separately for 15 hr at 30 ℃ then combined
* After 15 hr, bread flour (Mixed lactic acid bacteria) + bread flour ( S. cerevisiae ) fermented together for 10 hr at 30 ℃
** After 15 hr, cake flour (Mixed lactic acid bacteria) + cake flour ( S. cerevisiae ) fermented together for 10 hr at 30 ℃

2. Microbiological Analysis

end. Total bacteria analysis

PCA (Plate Count Agar, DIFCO Co., Ltd.) medium is a medium for measuring the total number of bacteria, sterilized for 15 minutes at 121 ℃ in an autoclave (autoclave), after sterilization at room temperature after the sterilization using a petri dish (using a dispenser) petridish, Green Cross Medical Co., Ltd., 87 mm x 15 mm) was dispensed 15 mL each.

I. Total Lactic Acid Bacteria Analysis

MRS (Lactobailli MRS Agar, DIFCO Co., Ltd.) medium was used as a medium for measuring the total lactic acid bacteria 70 g for the production of 1 L medium. Medium production process and storage method were the same as PCA medium.

All. Yeast analysis

YPD (YPD Agar, DIFCO Co., Ltd.) medium was used as a medium for measuring the total number of yeast, 65 g was used to prepare the medium in 1 L. Preparation and storage of the medium was the same method as PCA medium.

la. Lactobacillus spp. Analysis

RSA (Rogosa SL Agar, DIFCO Co., Ltd.) was used as a medium for measuring the number of Lactobacillus spp. (Lactobacillus spp.), 75 g was used to prepare 1 L medium. Medium production process and storage method were the same as PCA medium.

hemp. Leuconostoc spp.) analysis

PEA (Phenylethyl Alcohol Agar, DIFCO) medium is Leuconostoc 42.5 g was used to prepare 1 L medium as a medium for measuring the number of spp.). 50% sucrose and 2.5% lithium chloride (lithium chloride, LC, Sigma-Aldrich) were added to the PEA medium. Sucrose and LC were made separately and added to the medium after sterilization, and final concentrations were 1% (w / v) and 0.05% (w / v), respectively. Preparation and storage of PEA medium with sucrose and LC were carried out in the same manner as PCA medium.

Distilled water sterilized samples were used for the measurement of viable cell number, and then diluted samples were prepared by a serial dilution method and plated on a solid medium. After the plate was finished, MRS medium was incubated for 2 days with the microorganism incubator at 37 ° C., and PCA medium, YPD medium and RSA medium were incubated for 3 days with the microorganism incubator at 30 ° C. PEA medium was incubated for about 5 days at room temperature (23 ~ 25 ℃). After the incubation was completed, the number of viable cells was measured, and the number of colonies per solid medium among three dilution ratios was recorded with about 50 to 1000 grown, and the results are shown in Table 5 below.

TABLE 5 Effect of lactate concentration and cell growth of mixed sourdough starter (25 hours fermentation)

Lactate
conc. (%, w / v)   Colony forming unit (CFU / mL) PCA MRS YPD RSA PEA Bread flour 0.65 8.1 x 10 ⁶ 1.4 x 10 ⁷ 1.1 x 10 ⁷ 9.9 x 10 ⁶ 1.2 x 10 ⁷ Cake flour 0.45 2.1 x 10 ⁷ 2.7 x 10 ⁷ 2.1 x 10 ⁷ 1.6 x 10 ⁷ 9.7 x 10 ⁶

3. Statistical Processing

The analysis results of the experiment were statistically processed using the SPSS 12.0 program. ANOVA was used to verify the significance between samples by Duncan's multiple range test at p <0.05.

[conclusion]

After adding fermented 1.4 g mixed with lactic acid bacteria 1.4g and yeast 0.16 g fermented for 15 hours, and then mixed and fermented again for 10 hours by measuring the pH of the sourdough starter fermented by the strong and powerful components, respectively The acidity of the samples was measured by comparing the appropriateness for use as a sourdough starter, and also by measuring the Total Titratable Acidity (TTA).

As a result, as shown in Table 3 and Table 4, the time point when the pH value was remarkably decreased overall was 6 to 9 hours. After 6 hours, pH of bread flour (L), cake flour (L) and force flour (S) decreased drastically, and strength (S) decreased after 9 hours. After 15 hours of continuous decrease, the pH value increased slightly and then gradually decreased when the strong component (L) and the strong component (S), the strong component (L) and the powerful component (S) were mixed. As a result, the pH value of the mixture of force component (L) and force component (S) was 3.92, which was lower than that of the mixture of strong component (L) and strong component (S).

The TTA measurement showed the lowest force component (L) during the first mixing. The force component (S) increased sharply between first mixing and 3 hours, the strength component (S) increased sharply between 3 and 6 hours, and the strong component (L) increased between 6 and 9 hours, respectively. The force component (L) was found to increase regularly between first mixing and 9 hours. It showed a tendency to decrease during the second mixing, and gradually increased, and as a result, the mixing of the force component (L) and the force component (S) was 42.3, higher than that of the mixture of the strong component (L) and the strong component (S). As a result of analyzing the total number of lactic acid and microbial bacteria [Table 5], both fermented flour and potent flour were fermented.

Example  2. Manju  Produce

 Manju is a control group prepared using only flour as shown in Table 6, and experimental group Manju (LAB5, LAB10, 5%, 10%, 20%, 30%, 40% of wheat flour replaced with a sourdough starter made of flour). LAB20, LAB30, LAB40) were prepared.

 Mix sugar and eggs together, melt in a bath, then melt butter. Mix the melted butter and the white salt. Mix the sugar melted and melted butter and egg white with white sugar, then cool it at room temperature. Add water and sodium bicarbonate and mix together. After mixing, add sourdough starter and maple syrup. Put sieve flour and baking powder last and mix with a wooden spatula. Allow it to rest for 1 hour at room temperature. After the tissue is over, add 25 g of sediment to 20 g of dough and wrap the manju. After spraying water to remove the extra powder from Manju, paint the yolk on the top of the Manju and bake for 35 minutes in an electric three-stage deck oven (FAO-7103, Daeyoung Ind., Seongsu, Seoul, Korea) at 170 ° C under 150 ° C. . The baked product was stored in a plastic bag after cooling for 1 hour at room temperature (Fig. 4). After 24 hours, it was used for the experiment.

Table 6 Mixing Ratio of Manju

Ingredients % CON ^{1 )} LAB5 ^{2 )} LAB10 ^{3 )} LAB20 ^{4 )} LAB30 ^{5 )} LAB40 ^{6 )} Sugar 35 140 140 140 140 140 140 Egg 36 144 144 144 144 144 144 Butter 8 32 32 32 32 32 32 Grounds 20 80 80 80 80 80 80 Baking soda 0.2 0.8 0.8 0.8 0.8 0.8 0.8 Water 0.2 0.8 0.8 0.8 0.8 0.8 0.8 Baking powder 0.4 1.6 1.6 1.6 1.6 1.6 1.6 Maple syrup 0.1g / manju 4 4.1 4.2 4.4 4.6 4.8 Cake flour 100 400 414 ⁷⁾ 428 ⁷⁾ 456 ⁷⁾ 484 ⁷⁾ 512 ⁷⁾ sourdough starter ^{8 )} * ⁹⁾ - 20 40 80 120 160 1) manju without sourdough starter
2) manju with 5% sourdough starter
3) manju with 10% sourdough starter
4) manju with 20% sourdough starter
5) manju with 30% sourdough starter
6) manju with 40% sourdough starter
7) Add more amount of sourdough starter × 0.7
8) sourdough starter with mixed lactic acid bacteria and baker's yeast
9) variable

Experimental Example  2. Manju  Physicochemical Properties

A) Preparation of fermented manju

Conventional manju consists of the inner part containing sediment and the flour surrounding it. The weight of Manju was 24-30 g, and the following physicochemical characterization experiment was performed by adding 10 times the water of Manju and then using 35 mL of this [Table 6].

B) Confirmation of Physicochemical Properties of Fermented Manju

1. pH and TTA measurement

It was measured according to the sourdough starter confirmation method and the results are shown in Tables 7 and 8 below.

2. Sugar Test

ATAGO's HAND-HELD REFACTOMETER N-1a (Japan) was used, and the sample was used in the same way as the sample was made in the pH measurement.

3. Lactate Measurement

Lactic acid reagent (Lactate regent, SIGMA DIAGNASTICS) is a quantitative method for measuring the concentration of lactic acid by enzymatic method. Put 10 uL of sample or lactic acid standard into the cuvette, add 1 mL of lactate regent solution containing enzyme, and react for 5 minutes at room temperature. Spectrophotometer Absorbance was measured twice at a wavelength of 540 nm.

4. Amino Acid Measurement

An amino acid analyzer (Hitachi, L-8800, Japan) was used.

TABLE 7 pH, brix, and lactate concentrations of non-fermented manju

sample
Kinds weight
(g) Added distilled water
(mL) usage
(mL) pH Brix Lactate (g) / 1000 g sample White gold 26.5 265 35 8.07 4.0 0.25 Mugwort 22.3 223 35 7.92 4.0 0.29 Red gold 29.6 296 35 7.86 3.6 0.17 Pea 26.1 261 35 8.04 4.0 0.25 Choco 27.2 272 35 8.42 4.0 0.35 cream 24.5 245 35 8.51 3.6 0.33

TABLE 8 Concentrations of pH, brix, lactate and free amino acids in fermented Manju

sample
Kinds weight
(g) Added distilled water
(mL) usage
(mL) pH Brix Lactate (g)
/ 1000 g sample Free amino acids
(mg%) control 41.4 414 35 7.31 4.0 0.30 1.0 5% 40.3 403 35 7.23 3.6 0.40 4.6 10% 41.9 419 35 6.99 3.4 0.38 2.6 20% 41.0 410 35 6.93 3.4 0.50 6.1 30% 43.0 430 35 6.80 3.4 0.60 4.1 40% 41.3 413 35 6.66 3.2 0.45 1.7

pH and Brix ranged from 7.8 to 8.5 and 3.6 to 4.0, respectively. The fermented Manju product added with lactic acid bacteria showed a tendency of pH to move toward acidity as the proportion of fermented dough increased, but it would be necessary to find conditions to further promote fermentation [Table 7]. The reason for such low lactic acid production is presumed to be that fermentation has not proceeded further due to effects such as baking powder and sodium bicarbonate added after fermentation. The analysis result of free amino acid showed that the amino acid content increased by the addition of starter, and the amino acid content of 2.6 and 6.1 times increased when the 10% and 20% mixed starters were added. Table 8]. This result is considered to be the result of fermentation by the added microorganism.

5. Measurement of texture by Texture Analyzer

Probe was used as a cylindrical (P / 20) having a diameter of 20mm, the sample was cut to 25mm thickness was measured [Table 9].

[Table 9] Texture Analysis Conditions

Measurement condition Option T.P.A Pre Test Speed 2.0 mm / s Test speed 5.0 mm / s Post Test Speed 5.0 mm / s Distance 20 mm Strain 40.0% Trigger force Auto-5.0 g Time 5.00 sec

Experimental Example  3. Manju  Sensory evaluation

Manju made with the addition of the sourdough starter made of a powerful powder was stored at room temperature for 1 day and then used for sensory evaluation. The sensory evaluation staff selected 17 students from the Department of Hotel and Bakery of Dongwoo University to recognize the method and importance of the sensory test and explained the measures used in the tasks and methods of the sensory test panel. In the sensory test, one manju and one water were provided on a white plate. The characteristics of sensory tests are color, shape, size, symmetry, firmness, softness, moistness, sourness and overall acceptance. A total of 9 items were used as a five-point scale.

[Table 10] Sensory test results of Manju using sourdough starter

Characteristic CON LAB5 LAB10 LAB20 LAB30 LAB40 Exterior color 1.82 ± 0.95 ^a 4.18 ± 0.81 ^c 2.88 ± 0.78 ^b 2.82 ± 0.88 ^b 3.23 ± 0.90 ^b 2.59 ± 0.94 ^b shape 3.53 ± 1.18 3.18 ± 0.88 3.12 ± 1.17 3.29 ± 1.05 3.23 ± 1.25 3.18 ± 0.88 size 2.53 ± 0.87 ^a 3.53 ± 0.94 ^c 3.12 ± 0.93 ^abc 3.47 ± 0.72 ^c 3.23 ± 0.83 ^bc 2.82 ± 0.63 ^ab Symmetry 3.06 ± 1.30 3.18 ± 0.88 2.82 ± 1.24 2.94 ± 1.03 3.00 ± 0.87 3.12 ± 0.86 Texture Robustness 2.70 ± 1.21 3.12 ± 1.22 2.35 ± 1.45 2.53 ± 1.01 3.00 ± 0.93 2.88 ± 1.22 Softness 2.65 ± 1.22 ^ab 2.70 ± 1.16 ^ab 3.88 ± 1.05 ^c 2.59 ± 1.06 ^ab 2.82 ± 0.81 ^b 2.00 ± 0.87 ^a Moist 2.88 ± 1.17 ^abc 2.47 ± 1.01 ^ab 3.70 ± 1.05 ^d 3.06 ± 0.97 ^bcd 3.23 ± 0.83 ^cd 2.29 ± 0.85 ^a flavor Sour taste 1.23 ± 0.56 1.29 ± 0.59 1.35 ± 0.70 1.41 ± 0.79 1.59 ± 0.79 1.53 ± 1.07 Overall symbol 2.71 ± 1.05 ^ab 2.47 ± 0.80 ^a 4.12 ± 0.86 ^d 3.59 ± 0.71 ^cd 3.23 ± 0.83 ^bc 2.94 ± 0.90 ^ab Means denoted by the same letter are not significantly different for each row (P <0.05)
1) Mixed lactic acid bacteria fermented separately for 15 hr at 30 ℃ then combined
2) S. cerevisiae fermented separately for 15 hr at 30 ℃ then combined
* After 15 hr, bread flour (Mixed lactic acid bacteria) + bread flour ( S. cerevisiae ) fermented together for 10 hr at 30 ℃
** After 15 hr, cake flour (Mixed lactic acid bacteria) + cake flour ( S. cerevisiae ) fermented together for 10 hr at 30 ℃

The color of Manju was the highest in Manju added with Sourdough Starter 5%, and the form was not significantly different among the samples [Table 10].

 Manju with 5% sourdough starter was the largest, and Manju with 40% sourdough starter was the smallest. The symmetry and robustness of Manju with 5% sourdough starter were found to be the most symmetrical and robust, but there was no significant difference between the samples. The softness was the softest in Manju with 10% sourdough starter, which is the same as the lowest in terms of firmness, and the most moist. The sour taste was the weakest in the control without the sourdough starter, and the manju with the 30% added was stronger than the sourdough with the 40% with the sourdough starter. The overall acceptability was the best in Manju with 10% sourdough starter, but there was a significant difference.

[references]

Meignen B.Onno B.GP.Infantes M.Guilois S.: Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast, Food Microbiology, 18: 239-245, 2001

Miller R.A.Graf E.Hoseney R.C. : Leavened dough pH determination by an improved method, Journal of Food Science, 59 (5): 1086-1087, 1994

AACC: Approved methods of the AACC, 9th ed, Method 02-25: pH and TTA determinations, American Association of Cereal Chemists, 1995

Figure 1 shows simply an example of the manufacturing process of the sourdough starter of the present invention.

2 shows a scanning electron micrograph of a bread flour (A) and a cake flour (B).

Figure 3 is a graph showing the pH and TTA change of the sourdough starter according to the fermentation conditions, pH is represented by a dot (dot), TTA is represented by a line.

Figure 4 is a photograph showing an example of the mixed fermented lactic acid bacteria fermented manju product.

Claims (6)

Ronggeom Bifidobacterium (Bifidobacterium longum ), Enterococus It includes a mixed lactic acid bacteria fermentation starter comprising a mixed lactic acid bacteria consisting of faecium ) and L. acidophilus ( L. acidophilus ) and their fermentation products, and a yeast fermentation starter comprising a yeast and its fermented products, The lactic acid bacteria-yeast mixed fermentation sourdough starter for fermentation manju, characterized in that the mixed lactic acid bacteria fermentation starter and the yeast fermentation starter are mixed and fermented again. The method according to claim 1, The mixed lactic acid bacteria fermentation starter is lactic acid bacteria-yeast mixed fermentation sourdough starter for fermented manju, characterized in that the mixed lactic acid bacteria in the range of 0.10 to 0.15 parts by weight based on 100 parts by weight of the flour and water constituting it. The method according to claim 1, The yeast fermentation starter is lactic acid bacteria-yeast complex fermented sourdough starter for fermented manju, characterized in that the yeast is contained in the range of 0.015 to 0.02 parts by weight with respect to 100 parts by weight of flour and water constituting it. The method according to claim 1, The mixed lactic acid bacteria fermentation starter and the yeast fermentation starter is lactic acid bacteria-yeast complex fermentation sourdough starter for fermentation manju characterized in that it is included in the range of 1: 0.5 to 2.0 weight ratio. A mixed lactic acid bacterium consisting of Bifidobacterium longum , Enterococus faecium and L. acidophilus comprises 0.10 to 0.15 parts by weight based on 100 parts by weight of flour and water Sourdough fermentation at 30 ℃, 80% RH for 6 to 15 hours to prepare a mixed lactic acid bacteria fermentation starter, Preparing a yeast fermentation starter by fermenting sourdough containing yeast (yeast) in an amount of 0.015 to 0.02 parts by weight based on 100 parts by weight of flour and water at 30 ° C. and 80% RH for 6 to 15 hours, and Mixing the mixed lactic acid bacteria fermentation starter and yeast fermentation starter in a weight ratio of 1: 0.5 to 2 and fermenting at 30 ° C. and 80% RH for 6 to 10 hours to produce lactic acid bacteria-yeast complex fermentation sourdough starter Method of producing a lactic acid bacteria-yeast complex fermented sourdough starter for fermented manju, characterized in that it comprises a. Lactic acid bacteria-yeast complex fermentation manju, characterized in that prepared by kneading, molding and baking the composition for baking containing any one of the lactic acid bacteria-yeast complex fermentation sourdough starter selected from Claims 1 to 4.

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