KR101547907B1 - Methods of manufacturing a natural sourdough starter for baking - Google Patents

Abstract

In the present invention, a starter separation step is carried out in which a microorganism is separated and extracted for 4 to 5 hours by adding it to an incubator having a temperature of 20 to 23 ° C and a relative humidity of 80 to 85% mixed with 890 to 910 parts by weight of purified water, 800 parts by weight of the starter extract isolated and extracted in the starter separation step was mixed with 1290 to 1310 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour to obtain a fermenter with a temperature of 24 to 26 DEG C and a humidity of 80 to 85% And 1400 parts by weight of the starter culture broth cultured in the starter cultivation step were mixed with 2090 to 2110 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour A fermentation seed forming step in which the fermentation seed obtained in the fermentation seed forming step is placed in a freeze dryer and freeze-dried for 58 to 70 hours, And A process for producing a natural fermented product for baking comprising a fermentation seed powderization process of pulverizing and sieving a fermentation species subjected to a fermentation sieve freeze-drying process with a pulverizer and pulverizing the pulverized product.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a natural fermentation product for baking,

The present invention relates to a method for producing a sourdough starter capable of producing a fermented bread having a soft texture and excellent volume and having a unique direction and flavor. More particularly, the present invention relates to a method for producing a sourdough starter having uniform flavor, And a nutritional value of the bread can be improved by adding a wheat germ to the bread.

Recently, the bread making industry has been developed by the simplification of eating habits and westernization, and the population of bread is increasing.

In addition, along with the improvement of the standard of living, the trend of pursuing a healthy life and quality of life has spread, so that consumption and purchasing tendency of bread are preferred to products which are health-oriented and nature-friendly rather than products containing chemicals harmful to human body.

In recent years, the demand for so-called natural fermented bread has increased as the bread, which is fermented by natural yeast having unique and excellent taste and flavor, is recognized and emphasized as health bread rather than the bread which is fermented with commercial yeast having the same taste and flavor And a variety of starters are being studied in response to these trends.

For example, in Korean Patent Laid-Open No. 10-2014-0043988 filed by the applicant of the present application, it has been found that Songhakuni, which contains excellent microorganisms involved in fermentation under the optimum culture medium conditions among the conventional nuruks present in Korea, A natural fermentation paperm which can produce a natural fermented bread of uniform quality has been disclosed.

Such an earlier patent application can overcome the limitations of an artificial starter such as commercial yeast or lactic acid bacteria because it can be continuously produced while maintaining the same quality of activity, uniformity and reproducibility by using Song-Nuruk derived from natural, The addition of this to the baking process improves the fermentability and texture of the bread and increases the flavor and aroma of the bread.

However, since the quality is kept constant through repeated subculturing, it takes a lot of labor and time to be commercially used, and there is a limit in storage and storage.

On the other hand, wheat germ, a seed of wheat, is obtained as a by-product in the milling process of wheat, accounting for about 2 to 3% of the whole wheat germ. These wheat embryos have been widely used as a nutritional enhancer in various foods such as bread, since they are rich in various nutrients including vitamin E (tocopherol) and protein, which are known as antioxidant vitamins.

Here, vitamin E contained in wheat germ is known to have functions such as prevention of aging and beauty, and it has been reported that it acts as a natural antioxidant of phospholipids in biomembrane tissues and functions to maintain normal metabolism in the body .

In addition, proteins contained in wheat germs have the greatest influence on various factors influencing the quality of bread such as swelling, and it is generally known that the bread volume increases when the protein of wheat is increased.

Korean Patent Publication No. 10-2014-0043988 (Apr. 14, 2014) Korean Patent Publication No. 10-2014-0043989 (Apr. 14, 2014) Korean Registered Patent No. 10-0963148 (June 22, 2010) Korean Registered Patent No. 10-1095805 (December 21, 2011) Korean Registered Patent No. 10-1074340 (October 18, 2011) Korean Patent Registration No. 10-0430040 (2004.05.04) Korean Patent Publication No. 10-2011-0113916 (Oct. 19, 2011)

Kim, Young - Young et al., 2, Effects of wheat germ powder addition on the quality characteristics of bread. Korea Food Research Institute. Kim, Young - Eun et al., 4, Effects of red yeast fermentation broth on rheological properties of bread crumbs. ENGLISH J. FOOD SCI. TECHNOL. Vol. 43, No. 2, pp. 235-239 (2011). Lee, JS and others, Development of starter for natural bakery fermentation J. KOREAN Soc. Food Sci. Nutr. 32 (8), 1245-1252 (2003). Effect of Sour dough substitute on quality characteristics of rye - wheat mixed bread. J. KOREAN Soc. Food Sci. Nutr. 37 (5), 625-632 (2008). Lee, Myung - Ku and two others, Rheological Properties of Seed Mash and Flour Dough with Lactic Acid Fermentation. J. KOREAN Soc. Food Sci. Nutr. 38 (3), 346-351 (2009).

Accordingly, the present inventor has intensively emphasized on solving the above-mentioned problems while comprehensively considering the above-mentioned matters, thereby maintaining a uniform quality of activity, improving shelf stability and storage, and improving the taste and nutritional value of bread In order to develop natural fermented species that can be used, we have tried hard to keep up the activity of uniform quality through lyophilization while preserving the storage and storage properties. In addition, we added wheat germ The inventors of the present invention have developed the present invention by proving the improvement effect of obtaining a natural fermented bread having good nutritional value and enhanced nutritional value.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for producing a natural fermented product for baking, which can improve shelf life and storage while maintaining uniform quality of activity.

Another technical solution and object of the present invention is to provide a method for producing a natural fermentation product for baking, which can enhance the nutritional value.

In order to accomplish the above technical object and the object, the first embodiment of the present invention is a method for preparing a water-in-oil-in-water emulsion, which comprises mixing 100 parts by weight of Songkwun yeast with 890 to 910 parts by weight of purified water under conditions of a temperature of 20 to 23 ° C and a relative humidity of 80 to 85% 1290 to 1310 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour, 195 parts by weight of wheat flour 195 and 1 part by weight of starch extract To 205 parts by weight of a fermentation broth having a temperature of 24 to 26 DEG C and a humidity of 80 to 85% and fermenting the mixture for 46 to 50 hours; and, in 1400 parts by weight of the starter culture broth cultured in the starter cultivation step, 2110 parts by weight of wheat flour, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rhamnose and fermenting the mixture for 5 to 6 hours in an incubator at a temperature of 23 to 24 ° C, Bell A step of lyophilizing a fermented livestock freeze-dried in a drier for 58 to 70 hours, and a step of pulverizing and pulverizing the fermented livestock species through the lyophilization lyophilization process, The present invention also provides a method for producing a natural fermented seed for a plant.

Thus, the present invention can maintain the uniform quality activity without a continuous subculturing process and improve the storage and storage properties, thereby greatly reducing labor and time for manufacturing, thereby increasing the productivity, It is possible to overcome the limitations of an artificial starter such as commercial yeast or lactic acid bacteria.

In a second embodiment of the present invention, 8 to 910 parts by weight of purified water is mixed with 100 parts by weight of Song Joon leuk, and the microorganism is separated and extracted for 4-5 hours at a temperature of 20 to 23 ° C and a relative humidity of 80 to 85% 1290 to 1310 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour are mixed with 800 parts by weight of starter extracts separated and extracted in the starter separation step, A starter culture step in which the fermentation is carried out in a fermenter under the condition of 80 to 85% for 46 to 50 hours; and in 1400 parts by weight of the starter culture liquid cultured in the starter cultivation step, 2090 to 2110 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour, And 195 to 205 parts by weight of rye flour are mixed in an incubator at a temperature of 23 to 24 ° C for 5 to 6 hours; and 5 parts by weight of a fermentation species formed in the fermentation species formation step, wherein 100 parts by weight of wheat germ powder And 200 parts by weight of purified water A wheat germ fermentation seed formation step in which the fermentation seed is fermented in a fermenter under the conditions of a temperature of 28 to 32 ° C and a relative humidity of 80 to 85% for 18 to 22 hours and a wheat embryo fermentation species obtained in the above- And a wheat embryo fermentation seed pulverization step of pulverizing and sieving the wheat embryo fermentation seed obtained through the above-mentioned freeze-drying step of the wheat embryo fermentation seedlings by a pulverizer Thereby producing a natural fermentation product for baking.

Thus, the present invention can maintain the uniform quality activity without the continuous subculturing process and improve the shelf stability and storage property, so labor and time for manufacturing are greatly reduced and productivity is increased. In addition, It is possible to overcome the limitations of artificial starters such as commercial yeast or lactic acid bacteria, and to improve the nutritional value of the wheat germ as well as to improve the fermentability and texture of the bread, .

The natural fermented seeds of the present invention having the means and structure for solving the technical problems as described above are excellent in storage stability and storage property while maintaining quality activity, In contrast, labor and time for continuous subculture processes can be greatly reduced, resulting in increased productivity.

In addition, the wheat germ fermentation seed of the present invention can improve the fermentation power and texture of the wheat germ in relation to the swelling of the bread, and increase the direction and flavor, thereby obtaining a good quality bread with excellent taste and nutrition.

FIG. 1 is a graph showing pH changes during fermentation of wheat germ fermented species (Preparation Example 4) and Comparative Example 2 produced according to the second embodiment of the present invention.
2 is a graph showing changes in total acidity during fermentation of wheat germ fermented species (Preparation Example 4) and Comparative Example 2 produced according to the second embodiment of the present invention.

Hereinafter, embodiments according to the present invention will be described more specifically with reference to the accompanying drawings.

Prior to this, the following terms are defined in consideration of the functions of the present invention, and they are to be construed to mean concepts that are consistent with the technical idea of the present invention and interpretations that are commonly or commonly understood in the technical field of the present invention.

In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.

Here, when a certain element includes an element, it means that the element may include other elements, but not exclude other elements unless specifically stated otherwise.

≪ Embodiment 1 >

(1) Starter separation process

890 to 910 parts by weight of purified water, preferably 900 parts by weight of purified water, is uniformly mixed with 100 parts by weight of Songhakunurak, and the mixture is placed in an incubator under the conditions of a temperature of 20 to 23 ° C and a relative humidity of 80 to 85% .

Here, Song-Nyu-Kuk is made from Song-Kwon of Songjeong, Jeollanam-do, South Korea.

In addition, starter extracts isolated from Songjak Nuruk are filtered using 80 ~ 100 mesh sieve to remove bran components.

The results of the analysis of the characteristics of such yeast are shown in Table 1 below.

Item pH Total acidity Moisture content Lactobacillus( cfu / g) Fungus number ( cfu / g) Results 6.19 0.56 7.52% 2.6 x 10 ⁶ 3.4 × 10 ⁸

At this time, 20 g of the sample and 100 ml of distilled water were added to a 250 ml beaker according to the AACC method, and the pH of the filtrate was measured at 25 ° C.

The total acidity was measured by adding 2 to 3 drops of bromothymol blue (BTB) and naltral red (NR) mixed solution to 10 ml of the filtrate obtained from the pH measurement, and adding titration until the N / 10 sodium hydroxide solution (0.1 N NaOH) ml was calculated and expressed according to the following formula.

   Acidity (meq / kg) = a x f x 100 / sample amount (g)

      a: Amount of 0.1 N sodium hydroxide solution (ml) consumed in the titration;

      f: Potency of 0.1 N sodium hydroxide solution

The moisture content was measured by a 105 ° C atmospheric pressure drying method.

For the number of lactic acid bacteria, 1 ml of the sample is diluted with physiological saline or the like and placed in a Petri dish. A certain amount of MRS agar medium supplemented with 0.01% cycloheximide is mixed and coagulated, and incubated at 35 ° C for 48-72 hours in a porator. (colony counter). The colonies were counted by counting the number of lactic acid bacteria in the sample by counting the colonies by taking a flat plate producing 30 to 300 colonies per plate, except that there were too many colonies.

The fungus count was determined by adding 1 ml of the sample to a Petri dish, diluted with physiological saline or the like, mixed with a certain amount of PDA agar medium supplemented with 0.01% chloramphenicol, and incubated for 48 to 72 hours at 28 ° C in a broth. (colony counter). The colonies were counted by counting the number of fungi in the specimens by multiplying dilution magnification by taking flat plates producing 30 to 300 colonies per plate, except for too many colonies.

(2) Starter culture process

800 parts by weight of the starter extract isolated and extracted in the starter separation step, 1290 to 1310 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour, preferably 1,300 parts by weight of purified water, 1,900 parts by weight of wheat flour, 200 parts by weight of wheat flour is uniformly mixed, and the resulting mixture is put into a fermenter at a temperature of 24 to 26 DEG C and a relative humidity of 80 to 85% and fermented for 46 to 50 hours to obtain a starter culture liquid.

Here, it is preferable to use medium strength flour (wheat flour) in consideration of gluten content and flour (Type Finland) in type 1800.

(3) Fermentation species  Forming process

2090 to 2110 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour, preferably 2010 parts by weight of purified water, 1900 parts by weight of wheat flour, 200 parts by weight are homogeneously mixed and placed in an incubator at a temperature of 23 to 25 DEG C and fermented for 4 to 6 hours to obtain a fermented species.

(4) Fermentation species  Freeze-drying process

The fermented seeds obtained from the fermentation seed formation process are placed on a shelf, placed in a freeze dryer (IlSinBioBase), and vacuum freeze-dried for 58 to 70 hours.

At this time, after cooling for 3 to 7 hours at -40 to -70 캜, the substrate is heated at 23 캜 to 2 캜 for 56 to 64 hours while maintaining a vacuum of 50 mmTorr or lower.

(5) Fermentation species Powdering process

Fermented seeds The fermented seeds which have undergone the freeze-drying process are pulverized in a pulverizer and pulverized in a sieve of 100 mesh size.

The natural fermented species produced by the manufacturing method according to the first embodiment of the present invention are excellent in storability and storage property by freeze-drying while maintaining the same quality of activity, uniformity and reproducibility, Can be utilized more efficiently in the mass production type baking, which continuously produces, thereby securing the quality competitiveness and further enhancing the market competitiveness.

≪ Preparation Example 1 &

900 g of purified water at room temperature was homogenously mixed with 100 g of Song-Nyu-Gup, and the microorganisms contained in Song-Kook leeks were separated and extracted for 4 hours at a temperature of 22 ° C and a relative humidity of 80%, filtered through a sieve having a size of 100 mesh to remove bran components Of starter extract.

1300 g of purified water at room temperature, 1,900 g of flour and 200 g of rye flour were uniformly mixed in 800 g of starter extract, and the mixture was fermented for 48 hours in a fermenter at 25 ° C and 85% relative humidity. Then, 1400 g of this starter culture was added with purified water 2100 g of wheat flour, 1900 g of wheat flour and 200 g of rye flour were uniformly mixed and then put into an incubator at 24 ° C for fermentation for 5 hours to obtain a fermented species. At this time, the room temperature of the kneading dough of the fermentation seed was maintained at 25 to 27 ° C.

Thereafter, the fermented seeds were placed in a freeze dryer under the condition of -40 to -70 ° C, lyophilized for 70 hours, and then pulverized in a pulverizer, finely pulverized and pulverized with a sieve of 100 mesh size.

≪ Preparation Example 2 &

A natural fermentation product powder was prepared in the same manner as in Preparation Example 1, except that 1290 g of purified water at room temperature, 1890 g of flour, and 195 g of rye flour were added to 800 g of starter extract.

≪ Preparation Example 3 &

A natural fermentation seed powder was prepared in the same manner as in Preparation Example 1, except that 1,310 g of purified water at room temperature, 1,910 g of flour, and 205 g of rye flour were added to 800 g of starter extract.

≪ Comparative Example 1 &

900 g of purified water at room temperature was homogenously mixed with 100 g of Song-Nyu-Gup, and the microorganisms contained in Song-Kook leeks were separated and extracted for 4 hours at a temperature of 22 ° C and a relative humidity of 80%, filtered through a sieve having a size of 100 mesh to remove bran components Of starter extract.

1300 g of purified water at room temperature, 1,900 g of flour and 200 g of rye flour were uniformly mixed in 800 g of starter extract, and the mixture was fermented for 48 hours in a fermenter at 25 ° C and 85% relative humidity. Then, 1400 g of this starter culture was added with purified water 2100 g of wheat flour, 1900 g of flour and 200 g of rye flour were homogeneously mixed and then put into an incubator at 24 캜 for fermentation for 5 hours to prepare a fermentation type liquid type. At this time, the room temperature of the kneading dough of the fermentation seed was maintained at 25 to 27 ° C.

≪ Test Example 1 >

To examine the fermentation characteristics of Preparation Example 1 and Comparative Example 1, the respective pH and total acidity (TTA) were measured. The results are shown in Table 2 below.

The pH was measured by homogenizing 20 g of the sample and 100 ml of distilled water in a 250 ml beaker and repeating the procedure three times with a pH meter. The total acidity (TTA) was measured with a 0.1N NaOH solution Titration was defined as NaOH solution consumption up to pH 6.6 and pH 8.5.

division
moisture(%)
pH
TTA Viable cell count PH 6.6 pH 8.5 Yeast LAB Production Example 1 1.32 3.84 32.06 39.28 <10 ² 4 × 10 ⁵ Comparative Example 1 60.14 3.86 15.30 18.67 4.02 x 10 ⁷ 1.55 x 10 ⁹

As shown in Table 2, the natural fermentation seed powder of Preparation Example 1 had a lower moisture content than that of the natural fermentation seed (liquid) of Comparative Example 1, and thus was superior in shelf life and storability. In addition, pH, total acidity (TTA) and the number of live bacteria involved in fermentation are remarkably excellent.

&Lt; Test Example 2 > Measurement of Mechanical Properties of Dough

When the natural fermentation powder of Preparation Example 2 was added to wheat flour (powder), the physical properties of the pasty batter were measured using a farinograph (Brabender, Germany). The results are shown in Table 3 below.

division Addition amount to wheat 0% Added to flour 2% Added to flour 4% Absorption Rate (%) 60.2 58.9 59.3 Development time (min) 4.8 3.8 3.5 Stability (min) 8.8 7.3 5.9 Softness (FU) 45 73 76

As shown in Table 3, the addition of the natural fermentation seed powder of Preparation Example 2 showed that the time for dough formation was shortened as compared with the control without addition of the natural fermentation powder, and the stability was decreased and the degree of softening was increased, The effect of softening can be confirmed.

&Lt; Test Example 3 > Measurement of Mechanical Properties of Dough

When the natural fermentation product powder of Preparation Example 3 was added to flour (strength powder), the change in the physical properties of the pasty batter was measured using a viscograph (Brabender, Germany). The results are shown in Table 4 below.

division Addition amount to wheat 0% Added to flour 2% Added to flour 4% Evaluation items time
(min) Viscosity
(BU) Temperature
(° C) time
(min) Viscosity
(BU) Temperature
(° C) time
(min) Viscosity
(BU) Temperature
(° C) Luxury opening time 20 20 59.8 20.13 21 60 20.33 20 60.3 Maximum viscosity 40.2 959 90.1 40.17 906 90 40.27 877 89.9 Stability 0 347 0 0 328 0 0 308 0 Aging degree 0 563 0 0 540 0 0 559 0

As shown in Table 4, when the natural fermentation product powder of Preparation Example 3 was added, the maximum viscosity tended to be decreased as compared with the control without addition of the natural fermentation product powder. This indicates that the amylase present in the natural fermentation product powder affects the viscosity And the stability indicating the stability of starch to temperature and physical resistance was lowered according to the addition amount of the natural fermented seed powder and it was found that the starch was stable and the degree of aging was dependent on the addition amount of the natural fermented seed powder It is shown that the numerical value is lowered and the aging delay effect is obtained.

&Lt; Test Example 4 > Measurement of Mechanical Properties of Dough

When the natural fermentation product powder of Preparation Example 3 was added to wheat flour (strength powder), the change of the physical properties of the pasty batter was measured using an alveograph (Shofangsa, France). The results are shown in Table 5 below.

division Addition amount to wheat 0% Added to flour 2% Added to flour 4% Dough Strength (P) 161 143 138 Dough Extension (L) 75 87 91 Firing energy (W) 466 452 440 Elastic modulus (I) 63.8 62.6 60.8

As shown in Table 5, by adding the natural fermentation seed powder of Preparation Example 3, the strength of the dough is weakened and the elongation of the dough is increased. In other words, it can be seen that the physical properties of the dough are gradually increased due to the addition of the natural fermentation seed powder.

&Lt; Test Example 5 >

To examine the effect of the natural fermentation seed powder according to the first embodiment of the present invention on the physical properties and properties of the bread, a dormant dough (a state in which the dough is temporarily stopped before the fermentation starts, And then thawed and fermented if necessary). The application test was carried out on sweet bread. At this time, the dough was performed by the sponge dough method, and the blending ratio of raw materials used for baking was as shown in Table 6 below.

Item Control group Experiment 1 Experimental group  2 Experimental group  3 Experimental group  4 medium
Bell flour 50 50 50 50 50 For baking Improving agent 0.15 0.15 0.15 0.15 0.15 Emulsifier 0.2 0.2 0.2 0.2 0.2 Dry East 0.5 0.5 0.5 0.5 0.5 Purified water 28 28 28 28 28 example
Bell flour 50 50 50 50 50 For baking Improving agent 0.85 0.85 0.85 0.85 0.85 Sun salt 1.2 1.2 1.2 1.2 1.2 Dry East 2.2 2.2 2.2 2.2 2.2 butter 1.5 1.5 1.5 1.5 1.5 Jungbang 22 22 22 22 22 Turbulence 12 12 12 12 12 Yolk powder 0.3 0.3 0.3 0.3 0.3 whipping cream 3 3 3 3 3 Malt extract 0.3 0.3 0.3 0.3 0.3 Wheat germ fermentation species  powder One 2 4 6 Purified water 10 11 12 14 16

First, a medium-sized dough is compounded at a mixing ratio shown in Table 6 above. At this time, the mixture was kneaded at a low speed for 3 minutes and at high speed for 3 minutes using a mixer, and the mixture was put into a fermenter at a temperature of 6 ° C and a relative humidity of 75% for 12 hours.

And the dough is blended. At this time, the kneaded mixture was kneaded at low speed for 2 minutes using a mixer, and the kneaded kneaded mixture was added thereto. The mixture was kneaded at low speed for 5 minutes and at high speed for 4 minutes, followed by kneading for 5 minutes at low speed. Knead it.

Thereafter, the dough was put into a fermenter having a temperature of 24 ° C and a relative humidity of 75% for primary fermentation for 20 minutes.

The first fermented dough was divided into 60 ~ 65g, rounded, and subjected to intermediate fermentation at 27 ± 1 ℃ and 75% RH for 30 min. After the intermediate fermented dough was formed into a round shape, it was placed in a rapid freezer and rapidly frozen so that its inner center temperature was below -8 ° C. Then, it was placed in a 25 ° C thawing machine and thawed for 90 minutes.

The thawed dough was put into a fermenter having a temperature of 32 ± 1 ° C and a relative humidity of 75% for a secondary fermentation for 90 minutes.

The bread was baked in an oven at 240 ° C. and 180 ° C. for 7 to 8 minutes, and then the baked bread was cooled at room temperature to an internal temperature of 32 ° C.

In this way, several sweets breads with different amounts of natural fermented seed powder and purified water were prepared.

Moisture, pH and total acidity (TTA) of sweet breads were measured. The results are shown in Table 7 below.

In this case, the pH was measured by homogenizing the homogenizer with 15 g of sample and 100 ml of distilled water in a 250 ml beaker. The slurry was repeated three times with a pH meter, and the total acidity (TTA) Titration was defined as NaOH solution consumption up to pH 6.6 and pH 8.5.

Item Control group Experiment 1 Experiment 2 Experiment group 3 Experiment group 4 moisture(%) 34.25 34.11 34.18 34.49 34.33 pH 5.15 5.36 5.39 5.40 5.41 TTA (6.7 / 8.5) 2.77 / 6.17 3.14 / 7.77 3.12 / 8.14 3.88 / 10.15 3.99 / 12.12

As shown in Table 7, the moisture content of the sweet bread was not significantly different from that of the control group, but the pH was significantly increased as the addition amount of the natural fermentation seed powder was increased as compared with the control group. Here, the higher the pH, the more the color of the bread is affected and the color of the crust becomes darker and the flavor is excellent.

In addition, the sensory characteristics of sweet bread were evaluated and the average value was calculated for each item. The results are shown in Table 8 below.

At this time, 10 housewives were selected as the participants to evaluate the reliability and interest of the test, and the subjects were educated about the purpose of the test and the evaluation method.

In addition, the order of sampling was to eat one sample, evaluate the sample, and then rinse mouth thoroughly with bottled water. After a few seconds, another sample was sampled and evaluated. 9 points Scale method (1 point: very bad, 3 points: bad, 5 points; average, 7 points: good, 9 points: good, : Very good), and the average value was calculated and shown.

Item Control group Experiment 1 Experiment 2 Experiment group 3 Experiment group 4 Appearance and interior 7.3 7.4 7.4 7.0 6.8 flavor 6.1 6.2 6.9 6.7 6.4 Texture 7.0 7.3 7.2 7.0 6.7 zest 6.2 6.3 6.9 6.9 6.4

As shown in Table 8, when the content of the natural fermentation seed powder according to the embodiment of the present invention was added to the wheat flour composition in an amount of 1 to 6% to prepare the sweet bread, the addition amount of the natural fermentation seed powder The fermentability and elongation of the bread were increased and the taste and flavor were significantly different.

However, in the case of the experimental group 4 containing 6% of the natural fermented soybean powder, the structure of the dough was weakened, and the appearance, intrinsic and texture of the flour tended to be rather lower than those of the control group.

In other words, the sensory evaluation of the experimental group 2 containing 2% of the natural fermented seed powder compared to the wheat flour composition was evaluated as the best in overall acceptability compared to the other experimental group and control group.

&Lt; Embodiment 2 >

(1) Starter separation process

890 to 910 parts by weight of purified water, preferably 900 parts by weight of purified water, is uniformly mixed with 100 parts by weight of Songhakunurak, and the mixture is placed in an incubator under the conditions of a temperature of 20 to 23 ° C and a relative humidity of 80 to 85% .

Here, Song-Nyu-Kuk is made from Song-Kwon of Songjeong, Jeollanam-do, South Korea.

In addition, starter extracts isolated from Songjak Nuruk were filtered with a sieve of 80 ~ 100 mesh size to remove bran components.

(2) Starter culture process

800 parts by weight of the starter extract isolated and extracted in the starter separation step, 1290 to 1310 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour, preferably 1,300 parts by weight of purified water, 1,900 parts by weight of wheat flour, 200 parts by weight of wheat flour is uniformly mixed, and the resulting mixture is put into a fermenter at a temperature of 24 to 26 DEG C and a relative humidity of 80 to 85% and fermented for 46 to 50 hours to obtain a starter culture liquid.

Here, it is preferable to use medium strength flour (wheat flour) in consideration of gluten content and flour (Type Finland) in type 1800.

(3) Fermentation species  Forming process

2090 to 2110 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour, preferably 2010 parts by weight of purified water, 1900 parts by weight of wheat flour, 200 parts by weight are homogeneously mixed and placed in an incubator at a temperature of 23 to 25 DEG C and fermented for 4 to 6 hours to obtain a fermented species.

(4) Wheat germ fermentation species  Forming process

100 parts by weight of the wheat germ powder and 200 parts by weight of purified water were uniformly mixed in 5 parts by weight of the fermentation species formed in the fermentation species forming step and then placed in a fermenter at a temperature of 28 to 32 DEG C and a relative humidity of 80 to 85% Lt; / RTI &gt; to obtain a wheat germ fermented species.

Here, the wheat germ powder was prepared by roasting the wheat germ in a steamer at 100 ° C for 8 minutes, homogenizing it with a homogenizer, and using a 100 mesh sieve.

(5) Wheat germ fermentation species  Freeze-drying process

The wheat germ fermented species obtained from the wheat embryo fermentation seeding process are put on a shelf and placed in a freeze dryer (IlSinBioBase) and vacuum freeze dried for 58 ~ 70 hours.

At this time, after cooling for 3 to 7 hours at -40 to -70 캜, the substrate is heated at 23 캜 to 2 캜 for 56 to 64 hours while maintaining a vacuum of 50 mmTorr or lower.

(6) Wheat germ fermentation species Powdering process

Wheat germ fermentation Species Wheat germ fermented by freeze-drying process is crushed in a grinder and pulverized with a sieve of 100 mesh size.

The natural wheat germ fermented seeds produced by the method according to the second embodiment of the present invention are excellent in storage and storage properties by freeze drying while maintaining the same quality of activity, uniformity and reproducibility, So that it can be more efficiently used for baking in a mass production mode in which bread is continuously produced.

The addition of wheat germ not only improves the nutritional value but also improves the fermentability and texture of the bread during the baking process as well as improves the flavor and aroma of the bread.

&Lt; Preparation Example 4 &

900 g of purified water at room temperature was homogenously mixed with 100 g of Songhaknuruk, and the microorganisms contained in the Songhaku lei were separated and extracted for 4 hours at a temperature of 22 ° C. and a relative humidity of 80%, and then filtered with a sieve of 100 mesh size to remove the bran component Gt; starter &lt; / RTI &gt;

1300 g of purified water at room temperature, 1,900 g of flour and 200 g of rye flour were uniformly mixed in 800 g of starter extract, and the mixture was fermented for 48 hours in a fermenter at 25 ° C and 85% relative humidity. Then, 1400 g of this starter culture was added with purified water 2100 g of wheat flour, 1900 g of wheat flour and 200 g of rye flour were uniformly mixed and then put into an incubator at 24 ° C for fermentation for 5 hours to obtain a fermented species. At this time, the room temperature of the kneading dough of the fermentation seed was maintained at 25 to 27 ° C.

Five grams of the fermented species thus obtained were mixed with 100 g of wheat germ powder and 200 g of purified water, and the resulting mixture was fermented at 30 ° C and 80% relative humidity for 20 hours to produce wheat germ fermented seeds.

Then, the wheat germ fermented seeds were lyophilized in a freeze dryer under the condition of -40 to -70 ° C, lyophilized for 70 hours, and then finely pulverized in a pulverizer, Size sieve and pulverized.

&Lt; Production Example 5 &

Except that 2090 g of purified water at room temperature, 1,890 g of flour and 195 g of rye flour were added to 1,400 g of the starter culture liquid in the same manner as in Preparation Example 4, To obtain a wheat germ fermentation seed powder.

&Lt; Production Example 6 &

The crude wheat germ fermentation seed powder was prepared in the same manner as in Preparation Example 4, except that 2110 g of purified water at room temperature, 1910 g of flour, and 205 g of rye flour were added to 1,400 g of the starter culture.

&Lt; Comparative Example 2 &

100 g of wheat germ powder and 200 g of purified water were mixed with 0.1 g of Lactobacillus planta room, and the resulting mixture was added to a fermenter at a temperature of 30 ° C and a relative humidity of 80% for 20 hours to produce wheat germ fermented seedlings.

The wheat embryo fermented seeds were placed in a freeze dryer under the condition of -40 to -70 ° C and lyophilized for 70 hours. The lyophilized wheat germ was pulverized finely, and then pulverized with a 100 mesh sieve.

&Lt; Comparative Example 3 &

900 g of purified water at room temperature was homogenously mixed with 100 g of Song-Nyu-Gup, and the microorganisms contained in Song-Kook leeks were separated and extracted for 4 hours at a temperature of 22 ° C and a relative humidity of 80%, filtered through a sieve having a size of 100 mesh to remove bran components Of starter extract.

1300 g of purified water at room temperature, 1,900 g of flour and 200 g of rye flour were uniformly mixed in 800 g of starter extract, and the mixture was fermented for 48 hours in a fermenter at 25 ° C and 85% relative humidity. Then, 1400 g of this starter culture was added with purified water 2100 g of wheat flour, 1900 g of wheat flour and 200 g of rye flour were uniformly mixed and then put into an incubator at 24 ° C for fermentation for 5 hours to obtain a fermented species. At this time, the room temperature of the kneading dough of the fermentation seed was maintained at 25 to 27 ° C.

100 g of wheat germ powder and 200 g of purified water were mixed with 5 g of the thus obtained fermentation species, followed by fermentation in a fermenter at a temperature of 30 ° C. and a relative humidity of 80% for 20 hours to prepare a milky embryo fermentation product in the form of a liquid.

&Lt; Test Example 6 > Measurement of Mechanical Properties of Dough

When the wheat germ fermented powder of Preparation Example 4 was added to wheat flour (water content), water absorption and physical properties of the dough were measured according to AACC method 54-21 with a farinograph (Model 810108, Brabender, Germany) . The results are shown in Table 9 below.

division Addition amount to wheat 0% Added to flour 2% Added to flour 4% Absorption Rate (%) 58.6 59.5 59.7 Formation time (min) 5.4 4 3.7 Stability (min) 10.7 5.7 4.7 Softness (FU) 27 79 77

Here, the development time refers to the time until the consistency of the dough reaches its peak, and the stabliity of the dough begins when the upper part of the curve reaches 500 BU (Brabender Unit) And the time until that time. The softening of the dough started from the dough forming time and the degree of descent of the center of the curve after 12 minutes was expressed as distance.

As shown in Table 9, the addition of the wheat germ fermentation powder of Preparation Example 4 showed that the time for dough formation was shorter than that of the control without addition of the wheat germ fermentation powder, and the stability was decreased and the degree of softening was increased, The effect of softening the physical properties can be confirmed.

Also, as the addition amount of the wheat germ fermented seed powder increases, the moisture absorption rate increases, the dough formation time is shortened, and the stability is decreased.

Therefore, the increase of moisture uptake due to the addition of wheat germ fermentation seed powder is related to the delayed aging of bread.

&Lt; Test Example 7 > Measurement of Mechanical Properties of Dough

When the wheat germ fermented powder of Preparation Example 6 was added to flour (strength powder), the change in physical properties of the dough was measured using a viscograph (Brabender, Germany). The results are shown in Table 10 below.

division Addition amount to wheat 0% Added to flour 2% Added to flour 4% Evaluation items time
(min) Viscosity
(BU) Temperature
(° C) time
(min) Viscosity
(BU) Temperature
(° C) time
(min) Viscosity
(BU) Temperature
(° C) Luxury opening time 20 20 59.8 20.37 21 60.3 20.33 19 60.3 Maximum viscosity 40.2 959 90.1 40.33 857 90.1 40.27 791 90.2 Stability 0 347 0 0 302 0 0 288 0 Aging degree 0 563 0 0 522 0 0 487 0

As shown in Table 10, when the wheat germ fermented seed powder of Preparation Example 6 was added, the maximum viscosity of the wheat germ fermented seed powder tended to be lower than that of the control without added wheat germ fermented seed powder, In the case of the present invention.

In addition, the stability indicating the stability of starch to the temperature and the physical resistance was lowered according to the addition amount of the wheat germ fermentation powder, and it was found that the starch was stable, and the degree of senescence decreased according to the amount of wheat germ fermentation powder added It can be seen that there is an aging delay effect.

&Lt; Test Example 8 > Measurement of Mechanical Properties of Dough

When the wheat germ fermented powder of Preparation Example 6 was added to flour (strength powder), the change in the physical properties of the batter was measured using an alveograph (Shofangsa, France). The results are shown in Table 11 below.

division Addition amount to wheat 0% Added to flour 2% Added to flour 4% Dough Strength (P) 161 144 142 Dough Extension (L) 75 79 83 Firing energy (W) 466 404 370 Elastic modulus (I) 63.8 60.9 58

As shown in Table 11, the addition of the wheat germ fermented seed powder of Preparation Example 6 attenuates the strength of the dough and increases the elongation of the dough. That is, it can be seen that the addition of the wheat germ fermentation seed powder causes an increase in the physical properties of the dough as the dough is softened.

&Lt; Test Example 9 >

In order to investigate the effect of the wheat germ fermented seed powder according to the second embodiment of the present invention on the physical properties and characteristics of the bread, At this time, the dough was performed by the sponge dough method, and the blending ratio of raw materials used for baking was as shown in Table 12 below.

Item Control group Experiment group 5 Experimental group  6 Experiment group 7 Experiment group 8 medium
Bell flour 50 50 50 50 50 Baking improver 0.15 0.15 0.15 0.15 0.15 Jungbang 4 4 4 4 4 Powdered milk 0.2 0.2 0.2 0.2 0.2 Purified salt 0.5 0.5 0.5 0.5 0.5 Dry East 1.2 1.2 1.2 1.2 1.2 Purified water 29 29 29 29 29 example
Bell flour 50 50 50 50 50 Baking improver 0.05 0.05 0.05 0.05 0.05 Purified salt 0.7 0.7 0.7 0.7 0.7 butter 12 12 12 12 12 Jungbang 21 21 21 21 21 Turbulence 10 10 10 10 10 Wheat germ fermented seed powder 0 One 2 3 4 Purified water 20 20 20 20 20

First, a medium-sized dough is compounded at a mixing ratio shown in Table 12 above. At this time, the mixture was kneaded at a low speed for 3 minutes and at a high speed for 3 minutes using a mixer, followed by fermentation in a fermenter at a temperature of 27 ° C and a relative humidity of 75% for 2 hours and 30 minutes.

And the dough is blended. At this time, the kneaded mixture is kneaded at a low speed for 3 minutes using a mixer, and the kneaded kneaded mixture is added thereto. The kneaded mixture is kneaded at high speed for 3 minutes, then the kneaded mixture is kneaded at low speed for 3 minutes and then kneaded at high speed for 4 minutes.

Thereafter, the dough was put into a fermenter at a temperature of 27 ° C and a relative humidity of 75% for primary fermentation for 30 minutes.

The primary fermented dough was divided into 60 ~ 65g, rounded, and subjected to intermediate fermentation at 27 ± 1 ℃ and 75% relative humidity for 15 min. 40 ~ 45g of bean jam was put into a half - fermented dough and the mixture was shaped into a round shape, and then fermented for 60 minutes in a fermenter having a temperature of 38 ± 1 ° C and a relative humidity of 75%.

The bread was baked in an oven at 240 ° C. and 180 ° C. for 7 to 8 minutes, and then the baked bread was cooled at room temperature to an internal temperature of 32 ° C.

In this way, several sweets breads with different amounts of wheat germ powder were prepared.

Moisture, pH and total acidity (TTA) of sweet breads were measured. The results are shown in Table 10 below.

In this case, the pH was measured by homogenizing the homogenizer with 15 g of sample and 100 ml of distilled water in a 250 ml beaker. The slurry was repeated three times with a pH meter, and the total acidity (TTA) Titration was defined as NaOH solution consumption up to pH 6.6 and pH 8.5.

Item Control group Experiment group 5 Experiment group 6 Experiment group 7 Experiment group 8 moisture(%) 29.81 29.78 29.65 28.83 28.24 pH 5.20 5.21 5.26 5.28 5.31 TTA (6.7 / 8.5) 2.29 / 5.31 2.44 / 5.44 2.52 / 5.61 2.79 / 5.88 2.82 / 5.93

As shown in Table 13, the moisture content of the confectionery bread was not significantly different from that of the control group, but the pH was significantly increased as the addition amount of the wheat germ fermented seed powder was increased as compared with the control group. Here, the higher the pH, the more the color of the bread is affected and the color of the crust becomes darker and the flavor is excellent.

In addition, the sensory characteristics of sweet bread were tested and the average value was calculated for each item. The results are shown in Table 14 below.

At this time, 10 housewives were selected as the participants to evaluate the reliability and interest of the test, and the subjects were educated about the purpose of the test and the evaluation method.

In addition, the order of sampling was to eat one sample, evaluate the sample, and then rinse mouth thoroughly with bottled water. After a few seconds, another sample was sampled and evaluated. 9 points Scale method (1 point: very bad, 3 points: bad, 5 points; average, 7 points: good, 9 points: good, : Very good), and the average value was calculated and shown.

Item Control group Experiment group 5 Experiment group 6 Experiment group 7 Experiment group 8 Appearance and interior 7.0 7.1 7.4 7.2 6.8 flavor 6.1 6.2 6.3 6.1 6.0 Texture 7.0 7.2 7.5 7.1 6.7 zest 6.2 6.3 6.9 6.9 6.2

As shown in Table 14, when the content of the wheat germ fermentation seed powder according to the present invention was added to the wheat flour composition by 1 to 4%, the sweets bread was produced and the wheat germ fermented seed powder There was no significant difference in the taste and texture of the bread as the addition amount was increased. However, it was confirmed that the flavor and the flavor were significantly different from each other with excellent fermentability and elongation.

However, the experimental group 8 containing wheat germ fermented seed powder with 4% of the wheat flour composition showed a tendency of deteriorating the quality of the dough compared to the control group.

In other words, the experimental group 6 containing 2% of wheat germ fermented seed powder showed the best overall acceptability compared to other experimental group and control group.

&Lt; Test Example 10 &

In order to examine the effect of the wheat germ fermentation seed powder according to the second embodiment of the present invention on the physical properties and properties of the bread, a cake sheet was prepared with the raw materials and the mixing ratios shown in Table 15 below.

Item Control group Experiment 1 Experimental group  2 Experiment group 3 Experiment group 4 Egg white 20 20 20 20 20 Yolk 90 90 90 90 90 Jungbang 85 85 85 85 85 Salt 2.2 2.2 2.2 2.2 2.2 milk 22 22 22 22 22 weak flour 100 100 100 100 100 Wheat germ fermented seed powder - 0.5 One 2 3

First, egg white, egg yolk, white sugar, salt, and milk were mixed at a mixing ratio shown in Table 15, and the flour was added at room temperature. Then, flour was uniformly mixed and kneaded at a kneading temperature of 22 to 24 ° C. Or 50-60% of its volume in an oiled round pan, and baked in a deck oven at 205 ° C and 180 ° C for 8 to 9 minutes. Then, the baked bread is cooled to room temperature at an internal temperature of 32 ° C Lt; / RTI &gt;

In this manner, several cake sheets having different wheat germ fermented seed powders were prepared.

The volume, moisture and pH of the cake sheets were measured. The results are shown in Table 16 below.

In this case, the pH was measured by homogenizing the homogenizer with 15 g of sample and 100 ml of distilled water in a 250 ml beaker. The slurry was repeated three times with a pH meter, and the total acidity (TTA) Titration was defined as NaOH solution consumption up to pH 6.6 and pH 8.5.

Item Control group Experiment 1 Experimental group  2 Experiment group 3 Experiment group 4 volume 62.38 62.55 62.77 62.89 62.78 moisture(%) 28.13 28.30 28.45 28.45 28.48 pH 6.54 6.40 6.47 6.32 6.25 TTA (6.6 / 8.5) (0.24 / 3.93) (0.30 / 3.33) (0.33 / 3.65) (0.42 / 3.85) (0.60 / 4.10)

As shown in Table 16, the volume and moisture of the cake sheet were not significantly different from the control group, but the pH was significantly increased as the addition amount of the wheat germ fermented seed powder was increased as compared with the control group.

&Lt; Test Example 11 &

The changes in fermentation pH and total acidity (TTA) of Preparation Example 4 and Comparative Example 2 were measured. The results are shown in Fig. 1 and Fig.

The pH was measured by homogenizing a homogenizer with 10 g of sample and 100 ml of distilled water in a 250 ml beaker, repeating the slurry three times with a pH meter, and measuring the total acidity (TTA) with 0.1 N NaOH solution Titration was defined as NaOH solution consumption up to pH 6.6 and pH 8.5.

As can be seen from FIGS. 1 and 2, it can be seen that, in comparison with Comparative Example 2, Production Example 4 has accumulated a relatively larger amount of acid due to its high pH and total acidity (TTA) over the fermentation time. This is because, in the case of Production Example 4 in which various lactic acid bacteria and yeast coexist than Comparative Example 2 in which fermentation with an artificial starter such as Lactobacillus plantarum is performed, various metabolites are produced.

&Lt; Test Example 12 >

The pH, total acidity (TTA) and viable cell counts of each of the fermentation broths of Preparation Example 4 and Comparative Example 3 were measured. The results are shown in Table 17 below.

The pH was measured by homogenizing 20 g of the sample and 100 ml of distilled water in a 250 ml beaker and repeating the procedure three times with a pH meter. The total acidity (TTA) was measured with a 0.1N NaOH solution Titration was defined as NaOH solution consumption up to pH 6.6 and pH 8.5.

division
moisture(%)
pH
TTA Viable cell count PH 6.6 pH 8.5 Yeast LAB Production Example 4 7.32 4.30 120.24 175.56 <10 ² 2.5 x 10 ⁸ Comparative Example 3 71.24 4.18 43.16 63.12 1.15 × 10 ⁶ 6.25 × 10 ⁹

As shown in Table 17, the wheat germ fermented seed powder of Preparation Example 4 had a lower moisture content than the wheat germ fermentation seed (liquid seed) of Comparative Example 3, and was excellent in storage and storage properties. Further, (TTA) and the number of viable microorganisms involved in fermentation.

&Lt; Test Example 13 >

The nutritional components of the wheat germ powder added in the wheat germ fermentation step of the present invention and the wheat germ fermented seed powder obtained in the fermentation process of Preparation Example 4 are shown in Table 18 below.

ingredient Wheat germ powder Wheat germ fermented seed powder Party(%) Sucrose 9.43 protein(%) 32.45 32.80 moisture(%) 4.5 8.62 Ashes (%) 4.67 4.59 Amino nitrogen (%) 0.128 0.175 Total dietary fiber 17.57 18.45 pH 6.53 4.22 TTA (pH 6.6 / 8.5) 0.51 / 13.27 60.12 / 87.78 Number of yeast live cells (cfu / g) <10 ² <10 ² Number of lactic acid bacteria living cells (cfu / g) <10 ³ 2.5 x 10 ⁸

As shown in Table 18, it can be understood that the wheat germ fermented seed powder of Preparation Example 4 has higher nutritional value than the wheat germ powder.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments or constructions. Various changes and substitutions may be made without departing from the spirit and scope of the invention. It will be obvious to those skilled in the art that the present invention can be widely applied to other embodiments.

Therefore, it is to be understood that modifications and variations of the features of the present invention are intended to be included within the spirit and scope of the present invention.

Claims (5)

A method for producing a natural fermentation product for baking comprising the following steps.
(A) A starter separation step of adding 100 parts by weight of Song Joon-leu to 890 ~ 910 parts by weight of purified water and incubating the microorganism for 4 to 5 hours in an incubator at a temperature of 20 to 23 ° C and a relative humidity of 80 to 85%
(B) 1290 to 1310 parts by weight of purified water, 1890 to 1910 parts by weight of wheat flour and 195 to 205 parts by weight of rye flour are mixed with 800 parts by weight of starter extract extracted and separated in the starter separation step, Starter culture process in which fermentation is carried out for 46 to 50 hours in a fermenter with a%
(C) 2090 ~ 2110 parts by weight of purified water, 1890 ~ 1910 parts by weight of wheat flour and 195 ~ 205 parts by weight of rye flour are mixed with 1400 parts by weight of the starter culture broth cultured in the starter culture step, Fermentation seed formation process in which fermentation is carried out for 5 to 6 hours in an incubator under 85% condition
(D) 100 parts by weight of wheat germ powder and 200 parts by weight of purified water are added to 5 parts by weight of the fermentation species formed in the fermentation species forming step, and the resulting mixture is placed in a fermenter at a temperature of 28 to 32 DEG C and a relative humidity of 80 to 85% To make the pH of the fermentation process become pH 4.22 ~ 4.3.
(E) The wheat embryo fermentation seed obtained in the above-mentioned wheat embryo fermentation seed formation step is placed in a freeze dryer and lyophilized for 58 to 70 hours.
(F) Wheat embryo fermentation seed powderization process in which the wheat germ fermented seed obtained by the above-described freeze-drying process of wheat germ and fermented seeds is pulverized and sieved by a grinder to be pulverized delete The method according to claim 1,
Wherein a temperature of the room temperature is maintained at 28 to 32 占 폚 when 100 parts by weight of the wheat germ powder and 200 parts by weight of purified water are mixed in 5 parts by weight of the fermented species in the wheat germ fermentation step. The method according to claim 1,
The songhak yeast is pH 6.0 ~ pH 6.3, pH 0.5 to 0.6, a water content of 7.4 ~ 7.6% Lactic Acid number (cfu / g) 2.6 × 10 6 Fungi number (cfu / g) 3.4 The physical properties and components of the × 10 ⁸ range Wherein the method comprises the steps of: The method according to claim 1,
Further comprising a bran removing step of removing the wheat bran component by filtering the starter extract extracted in the starter separating step with a sieve of 80 to 100 mesh size.

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