KR102003341B1 - Method for manufacturing breads using artichoke and lactic acid bacteria, and breads manufactured by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing bread using Helianthus tuberosus and lactic acid bacteria, and bread manufactured by the method. The method comprises the following steps: mixing and culturing Helianthus tuberosus and lactic acid bacteria; mixing wheat flour, bean flour, glucose and salt to the cultured culture medium, and fermenting and aging the same; mixing and kneading wheat flour, bean flour, turmeric, yeast and salt to the fermented and aged fermentation starter; and primarily fermenting the mixed dough. The method for manufacturing bread using Helianthus tuberosus and lactic acid bacteria and the bread manufactured by the method can prevent diabetes, has high preference due to excellent taste, flavor and texture and can be easily digested. Also, aging of the bread is delayed so the storage period can be extended.

Description

METHOD FOR MANUFACTURING BREADS USING ARTICHOKE AND LACTIC ACID BACTERIA, AND BREADS MANUFACTURED BY THE METHOD BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to breads made from potatoes and lactic acid bacteria,

The present invention relates to a method for producing bread using potatoes and lactic acid bacteria and a bread according to the method. More specifically, the present invention relates to a method for producing bread using potatoes, juices, The present invention relates to a method for producing bread using pig potato and lactic acid bacterium which is abundant, diabetic, preventable, easy to digest, excellent in sensory characteristics and delayed in the aging of bread, and a bread by the method.

Diabetes mellitus is excreted in the urine, the metabolic disease caused by diabetes is one in seven adults over the age of 0, and is increasing day by day due to the excessive eating habits of modern people. According to the National Health Insurance Corporation, the number of diabetic patients in Korea increased by 24.6% from 2.20 million in 2010 to 2.52 million in 2015. In addition, the number of people who die from diabetes reaches 10,000 per year, which is the seventh among OECD countries.

Diabetic complications are mainly diabetic retinopathy and diabetic neuropathy. Up to 70% of diabetic patients die from cardiovascular complications. If the blood sugar is high, the blood vessels become narrower and eventually become blocked and angina. Cardiovascular diseases such as myocardial infarction occur.

The life expectancy of the diabetic patients and the life expectancy of the general people differ about 6 years from the age of 60 in Korea. Among diabetics, people with cardiovascular disease are said to live less than six years, compared with those without diabetes. As a result, diabetic patients with cardiovascular disease are 12 years shorter than healthy people.

To prevent diabetes, diet and exercise are essential. Wrong living habits such as hypertension, hyperlipidemia, diabetes, cardiovascular disease caused by westernized diet are becoming problems.

On the other hand, it is a common tendency to pursue a healthy and high quality life as the income level increases. Among them, the dietary patterns are also pursuing physiologically active functions in the nutritional and sensory functions of foods. Accordingly, there are active researches on food materials having excellent functionality and active development of specific functional products.

Especially, breads which are close to stocks in the modern people have been developed and marketed with various functional products, but studies on functional bread for prevention of diabetes are insufficient.

Conventionally, Korean Patent No. 10-1582996 has been proposed as a bread for prevention of diabetes. For preventing diabetes, bread was prepared using fermented chungkukjang. However, there was a disadvantage that the flavor of bread was not good due to Cheonggukjang. In addition, Korean Patent No. 10-1823829 proposes a method for preventing diabetes by using carbonic acid water as an enzyme fermentation broth. However, excessive sugar can not effectively prevent diabetes. In addition, Korean Patent No. 10-0547187 and Korean Patent No. 10-0456086 use the mistletoe extract and the silkworm silkworm, respectively. However, the use of silkworm, silkworm, there was. In Korean Patent No. 10-1551559, freeze-dried powder of porcine potatoes effective for diabetes was added to the dough, but flavor was poor due to odor peculiar to porcine potatoes.

Therefore, there is a demand for a functional bread which is effective for prevention of diabetes, easy digestion and absorption, and can convert intestinal bacterial phase into beneficial bacteria.

KR 10-1582996 B1 KR 10-1823829 B1 KR 10-0547187 B1 KR 10-0456086 B1 10-1551559 B1

It is an object of the present invention to provide a method for producing bread using potatoes, lactic acid bacteria, and poultry, without adding sugar, to produce swine potatoes and lactic acid bacteria that are rich in dietary fiber and minerals, And a method for producing bread using the same.

Another object of the present invention is to provide a method for producing bread using pig potato and lactic acid bacteria which is easy to extinguish by delaying the aging of bread by improving the digestive irregularity due to gluten intolerance which is a disadvantage of the conventional yeast fermentation method, .

In order to accomplish the above object, the present invention provides a method for producing bread using potatoes and lactic acid bacteria, comprising the steps of mixing and culturing pig potatoes and lactic acid bacteria, and mixing the flour, soybean flour, glucose, Aging the fermentation product; mixing the flour, soybean meal, soybean meal, yeast, and salt with the fermentation-aged fermentation product and kneading the product; and primary fermenting the mixed product.

The step of mixing and culturing the porcine potato with the lactic acid bacterium comprises mixing the bovine potato with milk and glucose and pulverizing the mixture, mixing the bifidobacteria with the bifidobacteria and culturing the mixture at 30 to 40 ° C for 15 to 25 hours, The flour, soybean flour, glucose and salt are mixed and fermented and aged, the fermentation is aged at 2-8 캜 for 5 to 9 days.

The step of mixing and kneading flour, soybean flour, corn, yeast, and salt with the fermentation-aged fermented species may further comprise mixing and kneading one or more of butter, skim milk powder, egg, rye flour and molasses, And further comprises a step of dividing and intermediate fermentation, a forming step, a panning step, a secondary fermentation step and a baking step after the step.

The step of kneading the flour, the soybean flour, the soybean flour, the yeast, and the salt with the fermentation-aged fermented species is characterized in that the ginseng extract and the pear extract are further mixed and kneaded.

The bread according to the present invention is characterized in that it is produced by the above-mentioned method.

The method of producing bread using the potato and lactic acid bacteria according to the present invention and bread according to the method of the present invention have an advantage of being able to prevent diabetes while having excellent taste, aroma, texture, high sensual preference and easy digestion. In addition, there is an advantage that the aging of the bread can be delayed and the storage period can be extended.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Conventionally, bread for the prevention of diabetes has a disadvantage in that the flavor is not good due to the functional substances and the sensory preference is poor.

DISCLOSURE OF THE INVENTION The present invention is to solve the disadvantages of bread for prevention of diabetes such as the past, and it has been found that the use of pig potato, lactic acid bacteria, The present invention provides a bread which is easy to digest by improving the digestive irregularity due to gluten intolerance which is a disadvantage of the fermentation method.

First, the piglet potato as a main ingredient of the present invention will be briefly described. Inulin (natural insulin), which is the main ingredient, is not digested and has no calorie. Since it does not digest from above and goes down to the intestines, the concentration of blood glucose and insulin Good for diabetics. In addition, the inulin component of the potatoes has excellent dietary fiber effect as a water soluble dietary fiber. Inulin also increases intestinal lactobacilli by 5 to 10 times and reduces harmful bacteria. In other words, beneficial Bifidobacterium promotes the metabolism of bacteria and increases activity, which can be a good ingredient for constipation and diet.

And Ulgum originates from the tropical regions such as India and is also used as a raw material for curry yellow food coloring. Curcumin, Turmerone, zingiberene and PTMC with bile secretion function are contained in the above-mentioned Ulgum. Recent researches on physiological activity have been reported to promote hepatic detoxification, promote bile secretion, remove bile duct stones, coronary heart disease, diuretic, anti-hemorrhagic, antibiotic, antiulcer, cholesterol suppression, myeloma cell death, There is a great expectation for efficacy, anticancer and antidiabetic effects on hepatitis, especially chronic C type, cholangitis, jaundice, gastritis, menstrual irregularity, hypertension and arteriosclerosis. In addition, it is a herb that is remarkable in antioxidant activity and free oxygen that is the source of aging and panic disease.

The method for producing bread according to the present invention using pig potato and corn include the steps of mixing and culturing pig potato and lactic acid bacteria, fermenting and aging the mixture of flour, soybean flour, glucose and salt, Mixing the fermented fermented species with wheat flour, soybean flour, corn, yeast, and salt, and subjecting the mixed dough to primary fermentation.

Hereinafter, the present invention will be described in detail with reference to FIG. 1 attached hereto.

A step of mixing and culturing a potato with a lactic acid bacterium.

First, pig potato and lactic acid bacteria are mixed and cultured. At this time, the potatoes are most preferably used by pulverizing raw potatoes, but it is not limited thereto, and it is preferable to use bifidobacteriaceae as the lactic acid bacteria. This is because Bifidus Lactobacillus is mainly active in the large intestine and helps to keep the intestines smooth. In addition, it is preferable that the above-mentioned culture conditions are cultured at 30 to 40 DEG C for 15 to 25 hours.

More preferably, the porcine potato is mixed with milk and glucose to be pulverized, and then the bifidobacteriaceae are mixed and cultured. This is because mixing and crushing milk and glucose with the above potato potatoes and culturing them by mixing the bifidobacterial lactic acid bacteria is effective for culturing lactic acid bacteria, doubling the active ingredient and functionality of the potato potatoes, eliminating the unique odor of the potato potatoes, Texture and flavor.

The bifidobacteriaceae may be used by mixing directly with lactic acid bacteria. However, the bifidus lactic acid bacteria may be mixed in milk, fermented at 25 to 30 ° C for 20 to 30 hours, and then aged at 3 to 5 ° C for 10 to 15 hours to be used have. When used in this manner, it has the advantage of providing a softer, moist texture.

At this time, the amount of each material used is preferably 20 to 30% by weight of potatoes, 1 to 5% by weight of glucose, 1 to 30% by weight of lactic acid bacteria, and remaining milk.

Mixing fermented soybean flour, glucose, and salt with the cultured medium to ferment and aging the fermented broth.

Next, wheat flour, soybean flour, glucose, and salt are mixed with the above culture solution and fermentation is performed at a low temperature to produce a fermented species. In the present invention, since the fermentation seeds are prepared and used, the wheat flour can be sufficiently fermented. Therefore, the amount of yeast used is reduced to decompose gluten amino acids into small molecules to increase the digestive power and improve the flour digestion dysregulation due to gluten intolerance. In addition, lactic acid produced by lactic acid bacteria increases intestinal acidity and improves intestinal flora.

At this time, the wheat flour may be used without limitation of gravitational force, impact strength, strength, etc., and the kind of the soy flour is not limited. The amount of each material used is preferably 40 to 60% by weight of the culture, 30 to 50% by weight of wheat flour, 2 to 6% by weight of soybean flour, 3 to 7% by weight of glucose and 0.1 to 1% by weight of salt.

At this time, the fermentation preferably proceeds at 2 to 8 ° C for 5 to 9 days. If the fermentation aging temperature is too high or low, the fermentation does not proceed sufficiently or fermentation results in lowered overall flavor and functionality .

remind Fermented On fermented species  Flour, soybean flour, Kool , Mixing yeast and salt and kneading.

Then, flour, soybean flour, kelp, yeast and salt are mixed and kneaded into the fermentation-aged fermented species. At this time, it is natural that the kneader can use a kneader.

In addition, if necessary, one or more of butter, skim milk powder, eggs, rye flour and molasses can be further mixed, and it is natural that further various kinds of ingredients can be further mixed.

The amount of each material used is 60 to 150 parts by weight of fermentation seed, 4 to 14 parts by weight of soybean powder, 1 to 3 parts by weight of corn, 1 to 3 parts by weight of yeast and 1 to 3 parts by weight of salt, based on 100 parts by weight of the flour , 1 to 10 parts by weight of butter, 1 to 3 parts by weight of skim milk, 3 to 10 parts by weight of eggs, 20 to 35 parts by weight of rye flour and 1 to 5 parts by weight of molasses.

Here, the fermentation species are for fermentation of dough, and serve to delay the aging of the bread by improving the texture and flavor of the bread through the action of active ingredients and lactic acid bacteria of the potatoes contained in the fermented species, And improve the intestinal environment. When the amount of the fermented seeds is less than 60 parts by weight, fermentation does not progress smoothly. When the amount of the fermented seeds is more than 150 parts by weight, the flavor of the whole bread is deteriorated.

The wheat flour can be used as a basic material of bread, at least one of high-strength, impact strength and gravity strength.

The use of the soy flour does not only make the flavor of the bread suffocate, but also improves the overall bread flavor through interaction with the wool, which is to supply various nutritional ingredients and can be used irrespective of the kind of soybean . If the amount of the soy flour is less than 4 parts by weight, the effect is insignificant. If the content is more than 14 parts by weight, the overall texture is poor.

In order to effectively prevent diabetes by supplying various functionalities and interaction with porcine potato fermented species as described above and to supply various kinds of stones and minerals, when the amount is less than 1 part by weight The effect is insignificant, and if it exceeds 3 parts by weight, the overall flavor deteriorates.

The yeast is used as a fermentation assisting agent and can be used in a range of 1 to 3 parts by weight.

The salt is used for the bread of bread, and can be used in the range of 1 to 3 parts by weight.

In addition, butter, skim milk powder, eggs, rye flour, molasses and the like are known materials in the baking field, so a detailed description thereof will be omitted.

The first step of fermenting the mixed dough.

Next, the mixed dough is firstly fermented at a relative humidity of 75 to 85% at a temperature of 25 to 30 DEG C for 50 to 60 minutes.

The primary fermented fermented product is divided into 150 to 200 g portions, and then the mixture is fermented at 20 to 30 ° C for 10 to 15 minutes. The fermented product is degassed and then panned. Then, it is fermented at 33-37 ° C, 80-90% relative humidity for 50-60 minutes, and baked in a preheated oven at 150-190 ° C for 20-40 minutes to complete the preparation of the bread.

Since this step is a known method, a detailed description thereof will be omitted, and it goes without saying that it is possible to appropriately change, omit, or change the order of the bread according to the type and size of the bread.

The bread prepared as described above does not use sugar, and fermented seeds are prepared using porcine potatoes and lactic acid bacteria, and breads including koi are produced. Thus, diabetes is effectively prevented, and the flavor is excellent and the sensory preference It does not deteriorate, and it contains not only a large amount of active ingredients of porcine potatoes and corn, but also has the advantage of delaying the aging of the bread and extending the storage period. It also has the advantage of helping the digestion of bread due to the potato lactic acid bacteria and maintaining the intestinal health of the consuming person.

Meanwhile, in order to further enhance the effect of preventing diabetes, the present invention may further include 1 to 5 parts by weight of the extract of Gossam gum and 1 to 5 parts by weight of the ginseng extract in 100 parts by weight of the flour in the kneading step.

Although the ginseng extract exhibits excellent effects on diabetes, the ginseng extract can not be utilized in the baking field due to its taste when used alone. However, when the ginseng extract is used together with the extract of the ginseng, the bitter taste is removed, Improvement. Therefore, the ginseng extract must be used together with the above-described extract.

Herein, the ginseng extract can be used by adding 5 to 20 times by weight of water to the ginseng extract, extracting it at 60 to 90 ° C for 1 to 5 hours, and then removing the dried ginseng from the extract. ~ 20 parts by weight of water may be added, and the mixture may be extracted at 60 to 90 ° C for 1 to 5 hours, and then the dried product may be removed from the extract.

Hereinafter, the present invention will be described in more detail by way of examples.

(Example 1)

400 g of milk and 20 g of glucose were placed in a blender and pulverized at a speed of 80 rpm for 1 minute. Then, 200 g of bifidobacteriaceae were mixed and cultured at 37 DEG C for 20 hours.

Then, 400 g of high-fat, 40 g of soybean powder, 50 g of glucose, and 4 g of salt were mixed in a spiral blender for 1 minute and then fermented for 7 days in a 5 ° C refrigerator for fermentation.

Next, 800 g of the above-mentioned fermented bell, 80 g of soybean flour, 10 g of yeast, 14 g of salt, 40 g of unsalted butter, 20 g of skim milk powder, 16 g of corn flour and 50 g of eggs were added to 800 g of strong flour and kneaded for 15 minutes in a spiral blender for 15 minutes. Lt; 0 > C and 80% relative humidity for 55 minutes. Then, the mixture was divided into 150 g portions. The mixture was then semi-fermented at 25 DEG C for 10 minutes, degassed and molded, and then subjected to secondary fermentation at 35 DEG C and 85% humidity for 60 minutes. And baked in a preheated oven at 180 ° C for 15 minutes to complete the preparation of the bread.

As the bifidobacteriaceae, 3 g of Bifidus lactic acid bacteria powder (H Company) was mixed with 1 L of milk, fermented at 30 DEG C for 24 hours, and then aged at 4 DEG C for 12 hours. The koji powder and soybean flour were thoroughly washed And soybeans were dried in hot air at 60-80 ° C for 5-7 hours, and then powdered in a size of 300 mesh using a powder apparatus.

(Example 2)

The procedure of Example 1 was repeated,

650 g of fermented seeds, 60 g of soybean flour, 15 g of yeast, 13 g of corn and 10 g of salt were mixed and kneaded to produce 650 g of potatoes at the time of kneading.

(Example 3)

The procedure of Example 1 was repeated,

At the kneading, rye bread was prepared by mixing 680 g of fermented seeds, 180 g of flour, 50 g of flour, 10 g of yeast, 10 g of salt, 30 g of butter, 10 g of skim milk powder, 15 g of molasses and 13 g of corn.

(Example 4)

The procedure of Example 1 was repeated,

8 g of the ginseng extract and 8 g of the extract were mixed and kneaded.

The extract was prepared by adding 500 g of water to 500 g of dried ginseng, adding 500 g of water to the dried ginseng extract, and extracting it at 70 캜 for 5 hours. Afterwards, it was used by filtration.

(Example 5)

The procedure of Example 2 was repeated,

When kneading, 8 g of goryeo ginseng extract and 8 g of ginseng extract were mixed and kneaded.

(Example 6)

The procedure of Example 3 was repeated,

5 g of the gossam extract and 5 g of the extract were mixed and kneaded.

(Comparative Examples 1 to 3)

In the same manner as in Examples 1 to 3, 10 g of each yeast was used in place of the fermented species.

(Test Example 1)

The breads of the examples and comparative examples were subjected to sensory evaluation. The sensory evaluation was performed by a panel consisting of 20 adult men and women and the score was 9 points (9: very good, 7: good, 5: fair, 3: poor, 1: Very poor). The results are shown in Table 1.

Results of Test Example 1 division flavor Texture Texture Exterior incense Overall likelihood Example 1 8.5 8.1 8.2 8.0 8.0 8.2 Example 2 8.0 7.5 7.9 8.1 7.5 7.8 Example 3 8.3 7.9 8.1 7.9 7.7 8.1 Example 4 8.4 8.1 8.0 7.9 7.9 8.1 Example 5 7.9 7.5 7.8 7.9 7.5 7.8 Example 6 8.3 7.8 8.0 7.9 7.8 8.0 Comparative Example 1 6.5 5.6 6.1 7.8 6.8 6.2 Comparative Example 2 6.0 4.4 5.3 7.5 5.9 5.4 Comparative Example 3 6.2 4.5 5.9 7.9 6.4 6.0

As shown in Table 1, it was confirmed that the taste, texture, texture, flavor and overall acceptability of Examples 1 to 6 were evaluated to be higher than those of Comparative Examples 1 to 3. In addition, it was confirmed that Examples 4 to 6 using the extracts of Gosam and Bae were also evaluated in terms of taste, texture, texture, flavor, and taste similar to those of Examples 1 to 3. Therefore, the bread according to the present invention was found to be excellent in commerciality because of its excellent sensibility and taste.

(Test Example 2)

In order to confirm the number of the lactic acid bacteria contained in Examples 1 to 6, the number of the lactic acid bacteria contained in 1 g of the product was measured by an external organ. The results are shown in Table 2 below.

Results of Test Example 2. division
Test result Number of lactic acid bacteria Escherichia coli Example 1 32,000 CFU / g voice Example 2 31,000 CFU / g voice Example 3 32,000 CFU / g voice Example 4 32,000 CFU / g voice Example 5 31,000 CFU / g voice Example 6 32,000 CFU / g voice

As can be seen from the above Table 2, the lactic acid bacteria were more than 31,000 CFU / g in all of Examples 1 to 5, and no E. coli was detected.

(Test Example 3)

The breads prepared in the above Examples and Comparative Examples were stored at 10 ° C for 5 days. The moisture content changes of the selected breads during the storage period were measured by the atmospheric pressure dry heating method.

The results are shown in Table 3 below.

Results of Test Example 3 (unit:%) division
Storage period (days) 0 3 5 Example 1 45.7 42.5 39.8 Example 2 40.8 37.9 34.0 Example 3 42.5 40.1 37.5 Example 4 45.3 43.1 40.7 Example 5 40.5 38.4 35.2 Example 6 42.7 40.9 38.1 Comparative Example 1 45.3 40.1 36.4 Comparative Example 2 40.1 35.5 31.8 Comparative Example 3 41.8 38.2 35.4

As shown in Table 3, the moisture content of Examples 1 to 6 was relatively higher than that of Comparative Examples 1 to 3 after 3 days and 5 days after storage. Thus, Examples 1 to 6 according to the present invention were interpreted to have a high effect of inhibiting the aging of bread as the moisture holding power was high. In addition, it was confirmed that Examples 4 to 6 exhibited a higher moisture retention than Examples 1 to 3.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (5)

Pulverizing the potato with a mixture of milk and glucose, mixing the bifidobacteria with the bifidobacteria and culturing the mixture at 30 to 40 ° C for 15 to 25 hours,
Mixing flour, soybean flour, glucose and salt into the cultured medium, fermenting the mixture at 2 to 8 ° C for 5 to 9 days,
Mixing and kneading the above-mentioned fermentation-aged fermented species with wheat flour, soybean flour, kelp, yeast, salt, ginseng extract,
And a step of fermenting the mixed dough in a primary fermentation step.
delete The method according to claim 1,
The step of mixing and kneading the above fermented fermented species with wheat flour, soybean flour, corn, yeast, salt, ginseng extract,
Butter, skim milk powder, eggs, rye flour and molasses are further mixed and kneaded,
After the primary fermentation step,
The method of manufacturing bread according to any one of claims 1 to 3, further comprising a step of dividing and intermediate fermentation, a molding step, a panning step, a secondary fermentation step and a baking step.
delete A bread produced by the method of claim 1 or 3.

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