KR101692122B1 - Method for preparing functional dough with fermented material of turmeric and rice bran and snack prepared using same - Google Patents

Abstract

The present invention relates to a method for preparing a functional dough added with fermented broth and rice bran, and a snack produced using the fermented bacillus, and more particularly to a method for producing a functional dough comprising Bacillus subtilis Subtilis HA strains were used to produce fermented broodstock by primary Bacillus subtilis fermentation and Leuconostoc mesenteroides ) SM strain, and a functional snack using the same, in particular, a biscuit. The present invention also provides a method for producing a dough containing rice bran in a fermentation broth obtained by first fermenting the apple juice and apple bacillus after the first fermentation. The fermented beef brioche biscuit according to the present invention had a hardness lower than that of the commercially available biscuits, so that the preparation thereof was made easy for the middle-aged to eat. In addition, there is no significant difference in caloric value, but sugar content is low and dietary fiber is abundant, which may help prevent diabetes and adult diseases. Functional ingredients, such as functional peptides (peptides), polymeric viscous substances and dietary fibers, can be strengthened for modern people who are able to ingest the functional ingredients Uleum and Mei Gang in a simple manner and pursue health longevity in the age of aging.

Description

TECHNICAL FIELD The present invention relates to a functional dough prepared by adding a fermented wolfberry and rice bran, and a snack prepared using the fermented wolfram fermented product and rice bran,

The present invention relates to a method for preparing a functional dough added with fermented broth and rice bran, and a snack produced using the fermented bacillus, and more particularly to a method for producing a functional dough comprising Bacillus subtilis Subtilis HA strains were used to produce fermented broodstock by primary Bacillus subtilis fermentation and Leuconostoc The present invention relates to a method for producing a functional snack, in particular, a biscuit using a dough prepared by adding rice bran to a fermentation broth obtained by primary fermentation of apple juice and apple bacillus after fermentation of the yeast and mesenteroides SM strain.

Bacillus subtilis (B. subtilis; Bacillus subtilis ) is a generic Recognized As Safe (GRAS) strain commonly known as the probiotics (all live bacteria beneficial to intestinal health including lactic acid bacteria and non-lactic bacteria). The physiologically active substances produced through Bacillus subtilis fermentation include melanoidins, proteins and carbohydrate hydrolases, thrombolytic enzymes, functional peptides and polymeric viscous substances as browning substances.

Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) are also present in fermented products of various kinds of vegetables and other plants. It is known that kimchi is mainly developed at the early stage of fermentation of kimchi, and the kimchi is in an anaerobic state. The cell size is 0.9 to 1.2 μm, It is 21 ~ 25 ℃. Leuconostomercenteroid fermentes glucose, fructose, galactose, mannose, xylose, arabinose and sucrose to produce lactic acid.

On the other hand, urogum is a plant of ginger, dried or steamed as it is as a root or as a functional food material. It is known to be excellent for preventing myocardial infarction such as dementia and stroke prevention, anti-inflammation, antioxidant, anti-obesity, liver function improvement. Curcumin, a representative element of Ulgum, is a natural resource that has been attracting attention from the medical community because various functions such as antioxidation, anti-cancer and anti-inflammation have been revealed.

It is made up of rice embryo, seed coat and horny layer. Nutritional components are rich in vitamin B6, pantothenic acid, folic acid, vitamin E, vitamin K and dietary fiber. It is known to have anti-aging (antioxidant), maintenance of intestinal bacterial balance, promotion of brain cell energy metabolism, and cholesterol reduction. At present, the production of rice germ, which is a byproduct in the process of brown rice cultivation in Korea, is steadily increasing due to improvement of rice variety, fertilizer development, and improvement of agricultural techniques. In addition, as rice stocks increase, active efforts are needed to promote consumption of rice bran along with improvement of commercialization of rice bran. As a method for promoting consumption of rice gruel and rice gruel, it is necessary to develop processed food using gruel.

Korean Patent Laid-Open No. 10-2012-0055120 (published on May 31, 2012)

The object of the present invention is to provide a method for producing fermentation broth by primary Bacillus subtilis HA fermentation using Bacillus subtilis strain HA and cultivating apple juice and apple bacilli using Leuconostoc mesenteroides SM strain There is provided a method for producing a dough containing rice bran in a fermentation broth obtained by a secondary fermentation after primary fermentation and a functional snack using the same.

In order to accomplish the above object, the present invention provides a method for producing a fermented soybean meal, comprising the steps of: (1) mixing ganoderma powder and roasted soy flour at a weight ratio of 1: 0.1-10; (2) adding 0.1 to 30 parts by weight of monosodium glutamate (MSG) and 100 to 200 parts by weight of water to 100 parts by weight of the mixture mixed in the step (1) and mixing; (3) a step of inoculating a mixture of starch bacteria with the mixture mixed in the step (2) and fermenting the mixture to prepare a fermented broth; (4) adding yeast extract and sugar to the apple juice mixture mixed with apple juice and apple juice, and mixing them; (5) a step of inoculating a lactic acid bacteria starter into the mixture mixed in the step (4), firstly fermenting and then adding yeast to produce an apple juice fermentation liquid by secondary fermentation; And (6) 5 to 30 parts by weight of the koji fermented product prepared in the step (3) and 100 to 5 parts by weight of the apple prepared in the step (5), based on 100 parts by weight of the mixture of rice bran and flour at a weight ratio of 1: And 40 to 80 parts by weight of a fermented juice is added and mixed to replace a liquid raw material such as water, egg or milk. The present invention also provides a method for producing a dough containing a fermented wort, an apple juice fermentation broth and a rice bran.

The present invention relates to a method of manufacturing dough with fermented corn and rice bran and a snack manufactured using the fermented rice bran and rice bran. The present invention improves flavor and functionality, which is a weak point of conventional biscuits, and minimizes the use of additives. Which is considered to be high, is about the development of fermented rice briquette rice biscuits. The above-mentioned fermented rice bran biscuits had a hardness lower than that of commercially available biscuits, so that the preparation thereof was made easy for the middle-aged people to eat. Calorie is not a big difference, but sugar content is low and dietary fiber content is high, so it can be considered as a health product that can help people with diabetes and adult diseases. In addition, it is possible to ingest by simple diet, and functional ingredients such as dietary fiber are strengthened for modern people pursuing health longevity in the age of aging, and it is enough for health food.

Fig. 1 shows a process for producing fermented corn and fermented apple juice and apple pomace.
Fig. 2 shows a functional snack (biscuit) manufacturing process.
Fig. 3 shows the results of moisture content comparison according to baking time.
Fig. 4 shows the chromaticity change (A) and the biscuit appearance (B) according to baking time (Redness: a value, Yellowness: b value).
FIG. 5 shows texture changes with time of baking.
Fig. 6 shows the results of moisture content comparison with rice bran content.
Fig. 7 shows the chromaticity change with addition of rice bran (redness: a value, yellowness: b value).
Fig. 8 shows texture changes due to addition of rice bran.
9 shows the sensory evaluation results according to the addition of rice bran.
Fig. 10 shows the results of moisture content comparison with addition of fermented corn.
Fig. 11 shows the change in color (A) and the appearance (B) of the biscuit according to the addition of fermented corn (redness: a value, yellowness: b value).
Fig. 12 shows texture changes due to addition of fermented corn.
Fig. 13 shows the results of sensory evaluation according to addition of fermented beef curd.
14 shows the results of moisture content comparison with the addition of fermented apple juice.
15 shows the change in color (A) and the appearance (B) of the biscuit according to the addition of the fermented apple juice stock (Redness: a value, Yellowness: b value).
FIG. 16 shows the texture change according to the addition of apple juice.
FIG. 17 shows the sensory evaluation results according to the addition of fermented apple juice.

The inventors of the present invention found that the addition of fermented apple juice and apple pomace to rice bran and fermented beef curd greatly contributes to the abundance of dietary fiber. By the fermentation of Bacillus subtilis, Were added to prepare the functional biscuits. Generally, biscuits are manufactured by using compositions such as high strength powder, milk powder, milk, butter, yeast, sugar, salt, egg, baking powder and the like, but fermented apple juice including fermented kelp and apple berry is added to produce dietary fiber and probiotic functional substance And further strengthened dietary fiber by adding rice bran. Especially, by replacing excessive use of yeast and baking powder with natural materials, a health-oriented functional snack was manufactured and the present invention was completed.

The present invention relates to (1) a method for producing a fermented soybean meal, comprising the steps of: mixing fermented rice flour and roasted soybean flour at a weight ratio of 1: 0.1-10; (2) adding 0.1 to 30 parts by weight of monosodium glutamate (MSG) and 100 to 200 parts by weight of water to 100 parts by weight of the mixture mixed in the step (1) and mixing; (3) a step of inoculating a mixture of starch bacteria with the mixture mixed in the step (2) and fermenting the mixture to prepare a fermented broth; (4) adding yeast extract and sugar to the apple juice mixture mixed with apple juice and apple juice, and mixing them; (5) a step of inoculating a lactic acid bacteria starter into the mixture mixed in the step (4), firstly fermenting and then adding yeast to produce an apple juice fermentation liquid by secondary fermentation; And (6) 5 to 30 parts by weight of the koji fermented product prepared in the step (3) and 100 to 5 parts by weight of the apple prepared in the step (5), based on 100 parts by weight of the mixture of rice bran and flour at a weight ratio of 1: And 40 to 80 parts by weight of a fermented juice is added and mixed to replace a liquid raw material such as water, egg or milk. The present invention also provides a method for producing a dough containing a fermented wort, an apple juice fermentation broth and a rice bran.

Preferably, the Bacillus subtilis is Bacillus subtilis HA (Bacillus subtilis HA) (KCCM 10775P), and the lactic acid bacteria may be leuconostomercenteroid ( Leuconostoc mesenteroides ) SM.

The Bacillus subtilis HA (Bacillus used in the present invention subtilis HA) (KCCM 10775P) is a strain isolated and identified in a conventional Chungkukjang, and it is disclosed in Korean Patent No. 10-0864850 (registered on October 16, 2008).

Leuconostoc mesenteroides SM strain used in the present invention was isolated and identified in carrot juice and was deposited with the Korean Microorganism Conservation Center under the deposit number KCCM 43010.

In the present invention, 5 to 30 parts by weight of the wort-fermented product is added to 100 parts by weight of the entire powdery raw materials (rice bran and wheat flour). When it exceeds 30 parts by weight, the palatability of the taste is decreased and the processability is not suitable.

In the present invention, rice bran and wheat flour were mixed at a weight ratio of 1: 1.5 - 9. If the weight ratio of rice bran and flour was less than 1: 1.5, it was unsuitable for processing suitability and palatability such as dough characteristics.

In the present invention, 40 to 80 parts by weight of an apple juice fermentation broth was added to 100 parts by weight of whole powdery raw materials (rice bran and wheat flour), but when it exceeds 80 parts by weight, spreadability of the dough is high and processing suitability is inadequate.

In the present invention, the term "starter" refers to a culture medium of microorganisms used for producing a fermented product. Therefore, the types of starter microorganisms determine the characteristics of the product and have an important influence on the quality of the product. Bacteria, fungi, yeast, etc., which are used as starters in microorganisms, can be used alone or in combination.

The present invention also provides a fermented corn, an apple juice fermentation broth, and a dough containing a rice bran prepared by the above method. In addition, the dough of the present invention may contain known ingredients, additives, natural seasoning, and the like that are pharmaceutically acceptable.

On the other hand, the dough of the present invention can be shaped into a predetermined shape and then baked, fried or steamed to produce bread, snacks (snacks), rice cakes, noodles and the like. In the embodiment of the present invention, snacks produced using the dough are described, but the present invention is not limited thereto. Preferably, the snack may be biscuits, but is not limited thereto. Bread and snacks include, but are not limited to, conventional breads and confections such as castera, muffins, croissants, buckets, donuts, cakes, pies, biscuits, biscuits, In addition, the noodles include, but are not limited to, ramen noodles, soup noodles, handmade noodles, noodles, noodles, noodles, cold noodles, somen noodles,

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

< Experimental Example  >

The following experimental examples are intended to provide experimental examples that are commonly applied to the respective embodiments according to the present invention.

1. Method for producing fermented wort

1 g (1.2 g) of the total volume of MSG was mixed with 10 g of UGS powder (20 g) and roasted soybean powder (20 g) at a ratio of 1: 1. 80 mL of distilled water was added thereto and sterilized at 121 ° C for 15 minutes Bacillus subtilis (Bacillus subtilis ) 1% HA starter was inoculated and fermented at 42 ° C for 1 day (FIG. 1).

2. Apple juice pomace (AJP) fermentation liquid manufacturing method

After adding 0.5 g of yeast extract and 15 g of sugar to 180 mL of apple juice solution and 20 g of juice pomace juice, Leuconostoc mesenteroides was added, SM starter was inoculated at 1% and then subjected to primary lactic acid fermentation at 25 ° C for 1 day. 1% of raw yeast was added thereto, and the yeast was fermented at 30 ° C for 1 day to prepare a fermentation broth (Fig. 1).

3. How to make biscuit

(20 ~ 50g, 16 ~ 42%), 28 ~ 70g (23 ~ 59%) and 12 ~ 36g (10 ~ 30%) of fermented beef, respectively. , 2 g of salt and 0.08 g of stevioside are mixed. 20 g of butter is boiled and cooled. Add 60 mL of apple juice fermentation broth and operate in a kneader for 2 minutes at the first stage and 8 minutes at the second stage, and make the dough. The finished dough was fermented in a fermenter (30 ° C.) for 30 minutes, molded into a biscuit shape, baked at 175 ° C. and 155 ° C. for 15 minutes, and then cooled for 30 minutes (FIG. 2) .

The addition amount of fermented corn was 5 ~ 30% in addition to the whole raw materials (rice bran, flour, powder). Taste palatability was reduced at a concentration of 30% or more, and processing suitability was inadequate.

The addition amount of rice bran was 0% ~ 60% of the whole powdery raw materials (rice bran, rice bran, powder). It was not suitable for processing aptitude and palatability such as dough characteristics at a concentration of 40% or more.

The fermentation agent (apple juice / fermented product) was replaced with 60 mL of the fermentation broth by replacing the liquid raw material (water, egg, milk). The addition range was 50 to 100 mL. Respectively.

< Example  1> Fermented turmeric Apple juice  Physicochemical analysis of fermentation broth

Table 1 shows the results of physicochemical analysis of fermented fish. pH 6.54, 0.95%, and the viable cell count was 1.20 × 10 ⁹ CFU / g. The protein hydrolyzate produced by Bacillus subtilis fermentation showed that the fermented broth had 389.32 mg% of tyrosine and 3.56% of viscous substance. A fermentation broth was prepared by using fermentation of primary lactic acid and fresh yeast using secondary fermentation of apple bacillus Leuconostocercenteroid ( Leuc mesenteroides ) SM. The viable cell counts of apple juice fermentation broth were as shown in Table 2. The number of viable cells was 3.93 × 10 ⁷ CFU / mL and the number of viable cells of yeast was 2.7 × 10 ⁷ CFU / g. The number of live cells of apple juice fermentation broth produced by sequential mixed fermentation was 6.4 × 10 ⁷ CFU / g.

Physicochemical analysis of fermented koi pH Acidity
(Acidity)
(%) Viable cell count
(Viable cell counts)
(CFU / g) Tyrosine content
(Tyrosine content)
(mg%) Slurry content
(Mucilage content)
(%) 6.54 + 0.04 0.95 + - 0.01 1.20 x 10 ⁹ 389.32 + - 14.62 3.56

Changes in viable cell count of apple juice fermentation broth (CFU / mL) A ¹⁾ B ²⁾ C ^{3 )} 3.93 × 10 ⁷ 2.7 × 10 ⁷ 6.4 × 10 ⁷

1) Fermented apple juice and peel (AJP) by Leuc . mesenteroides SM

2) Fermented AJP by yeast

3) Co-fermented AJP by Luec . mesenteroides SM and yeast

< Example  2> Changes in physical properties of samples due to baking time

The moisture content according to baking time is shown in Fig. As the baking time increased, the moisture content of the biscuits gradually decreased. The sensory characteristics of baking time were similar to those of most commercially sold biscuits when baked for 15 minutes, so the biscuit baking time was 15 minutes. Lightness (L value) gradually decreased with time from the change of chromaticity according to baking time, and it was 67.58 at 15 minutes (FIG. 4). Redness (a value) and yellowness (b value) gradually increased until 25 minutes. The texture change with the baking time showed a large hardness value at 20 minutes and 25 minutes, and formed a texture that was uncomfortable to eat as food (FIG. 5).

< Example  3> Rice bran  Changes in properties due to addition

The moisture change according to the addition amount of rice bran was as shown in Fig. 6, and there was almost no difference in moisture content depending on the amount of rice bran added. The L value decreased with the addition of rice bran, and the a and b values tended to increase slightly (FIG. 7). Hardness was highest at 408% (2,844 dyne / cm ²⁾ and 20% and 60% (Fig. 8). The sensory evaluation results according to addition of rice bran were as shown in FIG. 9, and the score was lowered in the overall index as rice bran addition was increased.

< Example  4> Fermentation Kool  Changes in properties due to addition

As the content of fermented gruel increased, the moisture content was increased. The fermented gruel 10% showed a moisture content of 6.49% (FIG. 10). The lightness decreased slightly with increasing the amount of fermented koi, but the b value increased with increasing content of fermented koi (Fig. 11). The texture change according to the addition of fermented cormorant was as shown in Fig. 12. As the content of fermented cormorant increased, the hardness gradually decreased and the gumminess and chewiness tended to decrease . When the hardness was increased to 1,134 dyne / cm ² at 20% addition, it was lower than 1570.51 dyne / cm ² at 10% addition. The results of sensory evaluation according to the addition ratio of fermented beef curd are shown in Fig. The color, texture, and general preference were 3.55, 3.35, and 3.45, respectively.

< Example  5> Apple juice Vegetable oil  Changes in properties due to addition

The moisture content of apple fruit juice was decreased by increasing the addition amount of fruit juice and the addition of 10% added apple juice was 9.44% And there was no significant difference in the three addition groups (Fig. 14). Lightness increased with increasing content of apple blossom, and b value decreased gradually from 20.86 to 17.85 (Fig. 15). The hardness gradually increased with an increase in the amount of apple pie, and the hardness was the highest at 882.25 dyne / cm ² when the apple pie added amount was 20% (FIG. 16). The results of the sensory evaluation according to the apple fermentation broth are shown in Fig. The overall acceptability of cookies containing 10% apple juice and sweetness was the highest at 2.3 and 2.5, respectively.

< Example  6> Kool Fermented water Rice bran , Analysis of ingredients of apple snack added with fermented broth

Table 3 shows the results of the analysis of the general components of the snack containing the fermented broth, rice bran, and apple fermented liquid. Snack calorie, protein and sodium content are almost the same as those of commercial barley biscuits, sugar content is 4 g per 100 g, and dietary fiber contains 2.51 g per 100 g. As a result, sugar content is reduced compared to commercial biscuits, Functional snacks with enhanced fiber content were prepared.

Analysis of the general composition of snack with added ugum fermented rice, rice gruel, and apple fermented liquid (based on 100g) Test Items content Calories (Kcal) 390 Carbohydrate (g) 57 Sugars (g) 4 Protein (g) 10 Fat (g) 14 Saturated fat (g) 5 Sodium (mg) 540 Dietary fiber (g) 2.51

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Korea Microorganism Conservation Center (overseas) KCCM43010 20121218

Claims (6)

(1) mixing gangue powder and roasted soy flour at a weight ratio of 1: 0.1-10;
(2) adding 0.1 to 30 parts by weight of monosodium glutamate (MSG) and 100 to 200 parts by weight of water to 100 parts by weight of the mixture mixed in the step (1) and mixing;
(3) a step of inoculating a mixture of starch bacteria with the mixture mixed in the step (2) and fermenting the mixture to prepare a fermented broth;
(4) adding yeast extract and sugar to the apple juice mixture mixed with apple juice and apple juice, and mixing them;
(5) a step of inoculating a lactic acid bacteria starter into the mixture mixed in the step (4), firstly fermenting and then adding yeast to produce an apple juice fermentation liquid by secondary fermentation; And
(6) 5 to 30 parts by weight of the ugum fermented product prepared in the above step (3) and 100 parts by weight of the mixture obtained by mixing the rice bran and the flour at a weight ratio of 1: 1.5 to 9, Adding 40 to 80 parts by weight of a fermentation broth and mixing the fermented broth, the fermented broth of apple juice, and the rice bran. According to claim 1, wherein said Bacillus subtilis is Bacillus subtilis HA (Bacillus subtilis HA) (KCCM 10775P). &lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt; The method of claim 1, wherein the lactic acid bacterium is Leuconostoc mesenteroides SM (KCCM 43010). The method of claim 1, wherein the lactic acid bacterium is Leuconostoc mesenteroides SM (KCCM 43010). A fermented corn product, an apple juice fermented product, and a batter containing a rice bran prepared by the method of any one of claims 1 to 3. A snack made using the dough according to claim 4. 6. The snack of claim 5, wherein the snack is biscuit.

Images