KR101913351B1 - Dough fermentation method for producing an anti-obesity effect - Google Patents

Abstract

More particularly, the present invention relates to a method for producing fermented dough of an anti-obesity effect. More particularly, the present invention relates to a method for producing fermented dough of an anti-obesity effect, And to a method for manufacturing a baking dough made by adding it to a domestic flour (wheat flour) and a rice flour.
In the above dough, the ratio of Korean rice and rice was mixed to about 8: 2 due to the texture and taste of the mixed bread dough produced by Korean rice and rice. However, in the present invention, the ratio of Korean rice to rice is 6: 4 It is now possible to provide a good texture bread with the blueberry fermentation liquid even if the ratio of rice is increased.
The dough can promote the consumption of Korean wheat and rice as a method of product development of domestic agricultural products, which can increase the economic gain to the farmhouse. The dough product is a product that is not lag behind the baking by the imported wheat familiar to ordinary citizens And texture. In addition, the effect of anti-obesity is manifested by the enhancement of ornithine content, thereby providing a dough capable of healthy baking, so that it can be easily supplied to consumers.

Description

[0001] The present invention relates to a dough fermentation method for producing an anti-obesity effect,

More particularly, the present invention relates to a method for producing fermented dough of an anti-obesity effect. More particularly, the present invention relates to a method for producing fermented dough of an anti-obesity effect, And to a method for manufacturing a baking dough made by adding it to a domestic flour (wheat flour) and a rice flour.

The dough can promote the consumption of domestic rice and rice as a method of commercialization of the domestic agricultural products, thereby enhancing the economic benefit to the farmhouse. The dough product has a taste that does not lag behind the baking by the imported wheat familiar to ordinary citizens And texture. In addition, the effect of the anti-obesity is manifested by the enhancement of the content of ornithine, and it is possible to provide a dough capable of healthy baking which does not cause side effects caused by imported wheat which occurs in people with diet and some sensitive constitution, .

Korean millet is the wheat grown in our land, our air, by sprouting from our land. Among the wheat seeds in Korea, there are some seeds called "Umeil", but they are often called Umehil, which includes both seeds and wheat grown in our climate. Domestic wheat seeds are constantly improved or modified through natural selection, and are constantly being improved in order to investigate consumer preferences in order to improve processing characteristics and to produce optimal production suited to our climate.

Korean mills are making wheat farming with rice and two crops in rice fields, and Korea, which has a rainy season in June, is especially focusing on developing varieties for faster harvesting. This process is used not only for our own genetic resources but also for genetic resources imported from abroad.

Wheat farming due to double cropping is a time-wise disease-prone disease, and the use of pesticides is decreasing, making it a healthier mill. However, since the content of gluten is lower than that of imported wheat, there is a problem that the consumption rate is not high due to the prejudice that the soft texture is small when baking.

Recently, interest in functional foods has been increasing, and attention has been paid to functional foods that prevent obesity. However, the studies of these foods have limitations that do not prove the functional effect beyond the quality evaluation.

L-ornithine is an amino acid normally contained in foods. It accelerates the secretion of growth hormone in the pituitary gland and activates metabolism of carbohydrates, proteins and lipids, thereby promoting muscle synthesis and metabolism of the body fat. It is also widely used as a food ingredient in the United States to promote basic metabolism and prevent obesity. In addition to its role in the metabolism of macronutrients, it also contributes to increased insulin secretion and improved immune response. For the above reasons, ornithine has been extensively studied as a food related to anti-obesity. In addition, an anti-obesity study related to ornithine, which is currently one of various studies, has reported the in vivo effect of ornithine isolated from the effect of ornithine on inhibition of lipid accumulation and gene related to lipid synthesis .

Functional L-ornithine is also used as a form of ornithine 2-oxoglutarate (alpha-ketoglutarate; OKG) for muscle strengthening, immunity enhancement, and prevention of obesity. Ornithine-aspartate .

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Korean Patent No. 10-1481794 (2015.01.06)

It is an object of the present invention to solve the problems described above and to provide a dough capable of improving the taste and texture by using Korean rice and rice.

Another object of the present invention to solve the above problems is to provide a dough having a high content of ornithine, which is more likely to be obesity due to increased consumption of fat when the bread is consumed than rice, To provide dough with an anti-obesity effect.

Another object of the present invention to solve the above problems is to provide a dough wherein various effects such as muscle strengthening, immunity enhancement, and prevention of obesity can be expected by providing food containing a large amount of ornithine.

Another object of the present invention to solve the above problems is to increase the income of our farm households by increasing the consumer market of Korean rice and rice.

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In order to accomplish the above object, the present invention provides a method of manufacturing a dough for baking, which comprises mixing 20 to 30% by weight of rice flour and 30 to 40% by weight of rice flour, Was added at a ratio of 4: 6, and a blueberry fermentation broth made from ornithine-producing strain Sac-5 ( Saccharomyces cerevisiae SC-5) was added to the dough in an amount of 7 to 10 wt% The present invention also provides a method for producing fermented dough of an anti-obesity effect kneaded to enable baking.

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The blueberry fermentation broth is prepared by mixing 200 g of the blueberry extract and 800 ml of distilled water; Adding 40 g of skim milk, 10 g of sugar and 5 g of arginine to the mixture to prepare a sample; Sterilizing the added sample at 121 DEG C for 15 minutes; Cooling the sterilized sample; A step of inoculating an ornithine-producing strain Saccharomyces cerevisiae SC-5 into a cooled sample; Fermenting the inoculated sample at 30 DEG C for 48 hours to prepare a fermentation broth; And centrifuging the fermentation broth and filtering it with a filter paper to separate the fermentation enzyme solution to produce a fermentation broth.

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The details of other embodiments are included in the detailed description.

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When the anti-obesity effect fermentation batter according to the present invention is used as described above, it is possible to provide baked bread in which the content of ornithine is increased, thereby improving the anti-obesity effect.

In addition, there is an advantage that the functional food is developed in the domestic market where the activation is lacking, and the consumption of domestic wheat is increased.

In addition, a new method of functional kneading of domestic rice consumption market is provided, and it is possible to develop products that can increase domestic rice consumption.

In addition, the texture and taste of the bread were not constant and the quality was low and the consumption amount was small. However, the dough produced by the present invention provides a dough capable of baking with good taste and high quality using rice flour and rice It is possible.

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Fig. 1 is a schematic diagram showing the preparation of a blueberry fermentation liquid.
2 is a schematic diagram showing the selection of microbes producing blueberry liquid ornithine.
FIG. 3 is a graph showing the analysis of ornithine content of a sex sterile microorganism for producing blueberry fermentation broth according to the amount of arginine added.
Fig. 4 is a graph showing the results of a fermentation broth (B), a fermentation broth (SC5) supplemented with a blueberry and a development strain, a fermentation broth (Y) supplemented with a yeast strain in a blueberry, (M) were cultured on cultured lipid precursor cells, respectively, and the growth rate was measured.
Fig. 5 is a graph showing the results of a fermentation broth containing a blueberry liquid (B), a fermentation broth (SC5) to which blueberry and a developed strain are added, a fermentation broth (Y) to which yeast is added to blueberry, (M) were cultured on cultured lipid precursor cells to quantitatively evaluate the degree of lipid accumulation.
FIG. 6 is a graph showing quantitative evaluation of lipid accumulation comparison results when the fermentation broth was treated with a concentration of 1000 μg / ml in adipocytes.
FIG. 7 is a graph showing the results of a fermentation broth (B), a fermentation broth (SC5) supplemented with blueberry and a developed strain, a fermentation broth (Y) supplemented with a yeast strain in blueberry, (M) were cultured on the cultured lipid precursor cells, respectively, and the degree of lipid accumulation was evaluated by qualitative evaluation by cell staining.
FIG. 8 is a photograph showing qualitative evaluation of lipid accumulation by cell staining when blueberry fermentation broth was treated by concentration on fat cells. FIG.
Fig. 9 is a photograph showing frozen raw materials sold on the market for sensory evaluation.
10 is a photograph showing the preparation of bread by varying the addition rate of blueberry fermentation broth for sensory evaluation.
Fig. 11 shows the results of cultivating the strain Saccharomyces cerevisiae SC-5 ( Saccharomyces < RTI ID = 0.0 > S. cerevisiae SC-5; Access No. KCCM11859P). ≪ / RTI >
12 shows the result of nutrient composition analysis when blueberry fermentation broth was added.
Fig. 13 is a schematic diagram showing the preparation of a morning bread dough added with a blueberry fermentation broth paper.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are intended to illustrate the present invention, but the scope of the present invention is not limited or limited by the following examples. Therefore, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. .

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In the present invention, dough for baking was prepared using Korean rice flour and rice flour. As described above, baking using Korean rice or rice flour has been continuously developed. However, Korean millet and rice flour have problems such as lack of tenderness and softness of bread such as imported flour, but there is a problem in that consumption is not promoted in spite of the advantage that domestic pesticide residue is small.

In order to solve the above problems, various methods of baking have been developed and marketed. However, in order to increase the income of the farm household by promoting the production and consumption of the domestic wheat and to improve the domestic production of the wheat, In order to develop new foods, standardization of Korean rice flour and rice flour were carried out to make dough always have the same taste.

It will also be useful for the development of products that can promote the consumption of rice and the consumption of domestic rice.

Microorganisms capable of producing ornithine were selected to produce a delicious and functional fermented dough preferred by consumers. The microorganism was isolated from blueberry liquid. Blueberry varieties were cultured in YMEB medium supplemented with 1% arginine at 30 ℃ for 48 hours. The culture medium containing ornithine was analyzed by TLC (Thin layer chromatography) A single colony (colony, colony) was selected, and a single colony was cultivated and subjected to TLC analysis and analyzed by 16s rDNA sequencing. As a result of the above-mentioned procedure, the blueberry droplets were treated with Saccharomyces cerevisiae SC-5 cerevisiae SC-5: Access No. KCCM11859P). Saccharomyces cerevisiae SC-5 thus selected was developed as a functional fermentation material added to the dough. The above-described selection process is summarized in FIG.

As a result of the nucleotide sequence analysis of the selected microorganism, it was confirmed that the microorganism was a new microorganism as shown in Fig. 11, and the microorganism was deposited with the international microorganism patent depository.

A method for producing a fermented liquid product using Saccharomyces cerevisiae SC-5 strain selected from natural fermented liquids is as follows (FIG. 1).

≪ Example 1 > Preparation of blueberry fermentation broth species

The blueberry fermentation broth was obtained through the following steps a to g.
a. 200 g of the blueberry extract and 800 ml of distilled water are mixed.

b. To the mixture, 40 g of skimmed milk powder, 10 g of sugar, and 5 g of arginine are added to make a medium.

c. b. The medium is sterilized under high pressure at 121 캜 for 15 minutes.

d. Cool the sterilized media as in c.

e. Inoculate the cooled medium with Saccharomyces cerevisiae SC-5 ( Saccharomyces cerevisiae SC-5).

f. The inoculated medium is fermented at 30 DEG C for 48 hours.

g. The fermentation broth is centrifuged and filtered with a filter paper to separate only the fermentation enzyme solution.

The fermentation enzyme solution thus separated was called blueberry fermentation broth, and ornithine was extracted from the isolated blueberry fermentation broth and the content thereof was analyzed.

In order to extract ornithine, 200 ± 10 mg of blueberry fermentation broth was mixed with 800 μl of a solvent (methanol: chloroform: water = 12: 5: 3) and the mixture was centrifuged to recover the supernatant , 600 μl of a mixture of chloroform and water (1: 2) was added to the organic solvent layer, and the mixture was centrifuged to separate the supernatant. The first and second recovered supernatants were collected, lyophilized, and dissolved in distilled water for ultrapure water, and used as an analytical sample after filtration. The blueberry fermented liquid fermented by adding arginine as described above is referred to as BSA, and the fermentation liquid that has undergone the same fermentation process except the arginine in the fermentation process is referred to as BS and the fermentation process is performed in the same manner. However, Is called BN and the ornithine content of the samples isolated by the above extraction method was analyzed.

As a result, the results shown in Fig. 3 were obtained. According to the analysis of ornithine content of the blueberry fermentation broth, it was confirmed that the fermentation broth BSA contained 173.5 mg / 100 g of ornithine depending on the amount of arginine added.

The fermentation broth produced ornithine was prepared and separated according to the fermentation broth preparation method, and the broth was added to the dough to prepare a functional dough.

As described above, the physicochemical evaluation was carried out to standardize the rice flour and the rice flour so that the dough using the rice flour and the rice flour, which is prepared by adding the blueberry fermentation liquid species, would always have a certain taste.

As shown in [Table 1], physicochemical analysis of rice flour and wheat flour was conducted and standardized. The above physicochemical analysis was performed by analyzing pH, sugar content, salinity, and chromaticity (L ^* a ^* b ^* seawater space; CIE 1976 L ^* a ^* b ^* color space).

Morning bread dough was performed using the above rice flour and Korean millet.

In the present invention, in the present invention, the bakery which was made with the ratio of 8: 2 common rice flour and rice flour which is generally used by adding the blueberry fermentation liquid species prepared in the present invention to the above-mentioned rice flour and rice flour, And the recipe with increased rice flour content was established.

Example 2 Preparation of Morning Bread Dough

200 g of rice flour, 300 g of rice flour, 110 g of egg, 15 g of whole milk powder, 5 g of salt, 85 g of sugar, 90 g of fermented blueberry seeds and yeast, and 70 g of water;

Kneading the mixture with small portions of 35 g of butter;

Primary fermentation of the dough at 40 占 폚 and 40% humidity for 120 minutes;

Dividing and rounding the primary fermented dough;

Secondary fermentation of the divided dough at 40 DEG C and 40% humidity for 60 minutes;

Separately packing and freezing the second fermented dough;

The finished dough including the above steps was subjected to a physicochemical analysis by adding a functional fermentation liquid (Fig. 13).

The analysis results of the dough and the morning bread made from the dough are shown in [Table 2].

The dough produced as described above is a dough containing ornithine as a functional food. As described above, when ornithine was contained and baked, it became a functional fermented dough with an anti-obesity effect. To test this effect, toxicity of fermenting liquids to lipid precursor cells used in the experiment was confirmed.

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The following four kinds of samples were prepared for the comparison of fermentation broth addition efficiency for anti - obesity baking.

- blueverry (B),

- Fermentation broth (SC5) supplemented with blueberry and developmental strain ( Saccharomyces cerevisiae SC-5)
- Yeast (Y), which is a fermentation broth with yeast added to blueberries,

- The fermentation broth (SC5 + Yeast: M: Mix) which was added to the blueberry by mixing the developed strain and yeast.
Cell proliferation was measured by incubation time (initial, 24 hours, 48 hours) in order to confirm the toxicity by applying the prepared sample to cell test. The experimental results are shown in Fig.

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When treated with lipopolysaccharide at different concentrations of blueberry liposomes, the blueberry liposomes did not show any significant difference in cell proliferation and thus were not cytotoxic. However, the fermentation broth supplemented with blueberry - grown strains inhibited 2 ~ 4% proliferation at 24 hr incubation at 500, 700 and 1000 ㎍ / ㎖, inhibited 11 ~ 15% cell proliferation at 48 hr incubation, 18% inhibition of cell proliferation and inhibited proliferation of adipocyte progenitor cells without cytotoxicity. There was no significant difference in the cell proliferation of the lipid precursor cells when cultured for 24 hours in the fermentation broth of blueberry yeast. In the culture for 48 hours, the cell proliferation was inhibited by 6 ~ 8% at 500 ~ 1000 ㎍ / ㎖, ~ 13% cell proliferation was inhibited. Finally, the proliferation rate of the lipid progenitor cells in the fermented broth of yeast and blueberry cultures did not show any significant difference in cell proliferation during 24 hr incubation, and 3 ~ 10% in 48 hr incubation and 9 ~ 16% in 72 hr incubation. Inhibition of cell proliferation.

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<Evaluation of lipid accumulation quantification in adipocytes>

In order to evaluate the anti - obesity effect, lipid precursor cells were cultured and differentiated into adipocytes by lipid differentiation inducing substances, and lipid accumulation in adipocytes was quantitatively evaluated by treating 4 kinds of fermentation liquid species. Four types of fermentation broths (B, SC5, Y, and M) were treated at concentrations of 500, 750, and 1000 ㎍ / ㎖ in a concentration range in which cell proliferation was suppressed, Respectively.

The degree of lipid accumulation is shown in Fig. As shown in FIG. 5, when the blueberry fermentation broth (B) was treated, the degree of lipid accumulation was reduced by about 7% at 1000 μg / ml when compared with the control. In addition, there was no significant difference in the lipid accumulation in the fermentation broth (Y) supplemented with yeast in blueberry and the fermentation broth (M) supplemented with the mixture of developed strain and yeast in blueberry. However, The lipid accumulation in the adipocytes decreased in a dose - dependent manner when the fermentation broth (SC5) supplemented with the strain was treated. 8% at 500 ㎍ / ㎖ treatment, 9% at 750 ㎍ / ㎖ treatment and 17% at 1000 ㎍ / ㎖ treatment.

As a result, when the four kinds of fermentation broths were treated at the same concentration in the fat cells, the degree of lipid accumulation could be confirmed as shown in FIG. As shown in FIG. 6, when 1000 μg / ml was treated, the lipid accumulation of the blueberry-developed strain fermentation broth was 17% lower than that of the control. In other words, it was concluded that the lipid accumulation inhibitory effect of the fermentation broth of the developed strain was higher than that of other fermentation broths at the same concentration.

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&Lt; Evaluation of lipid accumulation qualities in adipocytes >

For evaluation of anti - obesity efficacy, lipid precursor cells were cultured and treated with 750 ㎍ / ㎖ and 1000 ㎍ / ㎖ of each fermentation broth. The degree of lipid accumulation was evaluated by Oil Red O staining . The qualitative evaluation confirmed the decrease of lipid accumulation in the fermentation broth of blueberry developed strain compared to the control.

As shown in FIG. 7, it can be seen that the amount of the stained fat is relatively smaller than that of the control. The results showed that lipid accumulation in the adipocytes was decreased and the amount of stained fat was decreased when the blueberry cultivated fermentation broth was treated at different concentrations in comparison with other samples, as in the lipid measurement results.

FIG. 8 shows the results of lipid staining of blueberry-developed fermenting broths treated with different concentrations in adipocytes by the same method. It was confirmed that the cells poured by concentration were markedly decreased from the control (C: control).

As can be seen from the above results, it can be confirmed that the dough added with the fermented broth of the blueberry-developed strain has an anti-obesity ability.
In addition, the above-mentioned dough was affixed to the consumer for the taste and texture during baking, and the concentration was determined for baking at a level where consumption could be improved.

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Wheat gluten is key to making flour food. One of the reasons why Korean millet is lacking in taste compared to imported wheat is the problem of gluten content. Therefore, various processing techniques are applied to compensate for this. However, on the other hand, there is also a lot of discussion about gluten side effects. Therefore, the western people are increasingly eating gluten-free diet.

It is also pointed out that the general perception that Korean millet is especially good for digestive power compared to imported wheat is a gluten-related problem.

Therefore, it is essential to prepare proper dough for baking bread that meets our taste, knowing that the characteristics of Korean wheat, Korean wheat, are different from ordinary bread.

Appropriate bread dough for baking is also important, but a new kind of dough that can increase the income, economic effect and awareness of farmers by adding functionalities to the dough can naturally have more product development functions.

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<Sensory Evaluation 1>

In the present invention, a fermentation dough having an anti-obesity effect was prepared and frozen, so that a sensory evaluation was performed to confirm competitiveness with commercially available frozen dough (Fig. 9).

The sensory evaluation was carried out using the 7-point Likert scaling method. The sensory evaluation was performed on the five samples indicated by the random number table, and the color, incense, texture, Quot; good &quot;, it was evaluated as 7 points.

The sensory evaluation was evaluated by the panel composed of graduate students of Food and Nutrition Department of Chonbuk National University. The sensory evaluation result was analyzed by one - way ANOVA using SPSS version 12.0. .

1) Sweet potato pie dough

2) Plain cookie dough

3) Red cookie dough

4) Chocolate cookie dough

5) Mini croissant dough

Fig. 9 is a photograph showing a raw paper on which the sensory evaluation was performed. As described above, the trained food and nutrition graduate students were examined and evaluated by placing the raw materials under the same conditions. As a result, it was confirmed that the overall preference of the chocolate cookie dough was high.

<Sensory Evaluation 2>

The marketability of the dough was examined by performing the sensory evaluation of the dough and the morning bread made by the dough with the fermented liquid paper developed in the present invention as described above.

The sensory evaluation was carried out by the graduate students of Chonbuk National University Food and Nutrition Department under the same conditions as the sensory evaluation 1. The sensory evaluation was carried out in the following manner: Sensory evaluation was performed on the dough.

The sensory evaluation was carried out using the 7-point Likert scaling method. The sensory evaluation was performed on the five samples indicated by the random number table, and the color, incense, texture, Quot; good &quot;, it was evaluated as 7 points.

The sensory evaluation was evaluated by the panel composed of graduate students of Food and Nutrition Department of Chonbuk National University. The sensory evaluation result was analyzed by one - way ANOVA using SPSS version 12.0. .

Table 4 shows the results of the sensory evaluation on the dough of the dough added with the developing liquid.

Table 5 shows the results of the sensory evaluation of the bread made from the dough added with the developing liquid.

6) Addition of small amount of fermentation broth of developed blueberry.

7) Addition of a large amount of species of fermentation broth developed into blueberry.

8) Control group without added liquid.

The sensory evaluation as described above was performed by adding only the fermentation liquid species differently in the same manner as in Fig. Results were analyzed by one - way ANOVA using SPSS version 12.0. Duncan 's post - test was performed when there were significant differences.

As a result of the analysis, most of the panels in the developed dough tended to highly evaluate the items of the semi-active dough in terms of fragrance and general taste. As a result of the sensory evaluation on bread, the preference of the sample to which the fermented liquid was added in all items was highly evaluated.

The fermented dough invented herein was subjected to freezing and shelf life test evaluation to provide refrigeration. As a result of the above test, it was confirmed that the fermentation state was stably maintained for about 3 weeks.

As a result of the test of the nutrient composition test of the dough according to the present invention, the content of carbohydrate, fat, cholesterol and sodium was reduced as shown in FIG. 12, but the protein remained unchanged, I can confirm that it is a baking dough that can provide bread.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims It can be understood that

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Korea Microorganism Conservation Center (overseas) KCCM11859P 20160630

Claims (4)

A method of manufacturing a dough for baking,
200 parts by weight of rice flour, 300 parts by weight of domestic wheat, 110 parts by weight of eggs, 15 parts by weight of powdered milk, 5 parts by weight of salt, 85 parts by weight of sugar, 90 parts by weight of fermentation broth of blueberry and 90 parts by weight of yeast and 70 parts by weight of water.
Kneading the mixture with small portions of 35 parts by weight of butter;
Primary fermentation of the dough at 40 占 폚 and 40% humidity for 120 minutes;
Dividing and rounding the primary fermented dough;
Secondary fermentation of the divided dough at 40 DEG C and 40% humidity for 60 minutes; And
Separately packing and freezing the second fermented dough,
The blueberry fermentation broth species
Mixing 200 parts by weight of the blueberry extract and 800 parts by weight of distilled water;
Adding 40 parts by weight of skim milk, 10 parts by weight of sugar and 5 parts by weight of arginine to the mixture to prepare a sample;
Sterilizing the added sample at 121 DEG C for 15 minutes;
Cooling the sterilized sample;
Inoculating the cooled sample with an ornithine producing strain Saccharomyces cerevisiae SC-5 (accession number: KCCM11859P);
Fermenting the inoculated sample at 30 DEG C for 48 hours to prepare a fermentation broth; And
And centrifuging the fermentation broth and filtering it with a filter paper to separate only the fermentation enzyme solution to obtain a blueberry fermentation broth, wherein the fermentation broth has an anti-obesity effect. delete delete Bread made from dough made by the method of paragraph 1.

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