KR102012510B1 - Bread Using Makgeolli Containing Citrus Microcarpa Bunge Fermented Extract and Method for Preparing the Same - Google Patents

Abstract

The present invention relates to bread using makgeolli containing a calamansi fermented extract and a method for producing the same. The calamansi fermented extract according to the present invention has a high total polyphenol and flavonoid content and an excellent antioxidant effect, and makgeolli produced by adding the extract has an advantageous effect and excellent physical functions for ameliorating diabetes. Therefore, the bread using the makgeolli can be used in the food field in accordance with the consumption trend pursuing a healthy diet.

Description

Bread Using Makgeolli Containing Calamansi Fermented Extract and Method for Preparing the Same {Bread Using Makgeolli Containing Citrus Microcarpa Bunge Fermented Extract and Method for Preparing the Same}

The present invention relates to a sake bread using the rice wine and the method for producing the same containing the Kalamashi fermented extract.

Calamansi (Calmansi, Citrus microcarpa bunge) is a citrus fruit plant of the fragrance family grown in Southeast Asia such as Indonesia, Philippines, Malaysia, etc. Another name is Citrofortunella microcarpa , Kalamansi, Calamondin. Calamansi contains more than 20 times more vitamin C than lemon, which is excellent in antioxidant effects, and contains ingredients such as nobiletin and hesperidin to help heal the liver and reduce physical fatigue Has the effect of letting. In addition, it is known to have an effective function to alleviate the lethargy and dizziness caused by the diet, and to burn body fat.

Thus, it is known that Kalamansi has various functions, and as a patent related to Kalamansi, the stabilizing method of the anthocyanin containing natural extract using Kalamansi is disclosed (patent document 1).

Thus, the present inventors confirmed that the lactic acid bacteria fermentation of Kalamasi and the production of the makgeolli added thereto excellent antioxidant properties and excellent sensory, by using the same to manufacture the bread to complete the present invention.

It is an object of the present invention to provide a method for producing sake bread using makgeolli comprising the Kalamaman fermentation extract.

Another object of the present invention is to provide a sake bread using makgeolli containing the Kalamansi fermented extract prepared by the above method.

In order to achieve the above object, the present invention is flour, white sugar, baking powder, soybean oil, refined salt, emulsifier, guar gum, xanthan gum powder powder and glutinous rice flour and corn powder and further baking powder, rice wine and water Mixing kneading step of mixing and kneading, characterized in that consisting of the cooking step of steam heating for about 30 minutes using a steamer after topping the garnish after molding the kneaded mixture to a predetermined size, It provides a method of manufacturing a bread using makgeolli containing.

The present invention also provides a sake bread using makgeolli comprising the Kalamashi fermented extract prepared by the above method.

The Kalamanshi fermented extract according to the present invention has a high total polyphenol and flavonoid content and an excellent antioxidant effect, and the rice wine prepared by adding the same exhibits an effective effect and an excellent sensory effect on diabetic improvement. It can be used in the food field as it is suitable for the consumption trend toward healthy eating.

Figure 1 is a schematic diagram of the manufacturing process Makgeolli containing the Kalamansi fermented extract of the present invention.

In the present invention, it was confirmed that the bakery bread made using Makgeolli containing the fermented extract of Kalmanman has excellent anti-oxidant effect and shows an effective effect and excellent sensuality for diabetic improvement.

Therefore, in one aspect of the present invention, flour, white sugar, baking powder, soybean oil, refined salt, emulsifier, guar gum, xanthan gum mixed powder powder, glutinous rice flour, corn flour and further baking powder, rice wine and water mixed Mixing kneading step of kneading, and forming the kneaded mixture to a predetermined size and then topping the garnish and cooking step of steam heating for about 30 minutes using a steamer, Kalamanshi fermented extract It relates to a method for producing a bread using makgeolli containing.

In the present invention, the rice wine containing the Kalamashi fermented extract, (a) washing the rice and then cooked to produce a goudabap after cooling; (b) adding koji to boiled and cooled water to prepare koji water; (c) adding and mixing the yeast water and the Citrus microcarpa bunge fermentation extract of step (b) to the soybean rice of step (a); (d) placing the mixed mixture in a fermentation vessel and blocking the inlet, followed by fermentation at 25-30 ° C. for 2 days; (e) cooling the fermented fermented product at 15-20 ° C. for 6 hours; And (f) secondary fermentation of the cooled fermented product at 20 ° C. for three weeks.

In the present invention, the yeast of the step (b) may be a homemade yeast, preferably may be a homemade yeast floated from barley as a material.

In the present invention, the Kalmansi fermentation extract of the step (c), (i) drying the Kalamansi after powdering; (ii) adding 50% by weight of the Kalamansi powder to the total weight of water and heating to prepare a Kalamansi hydrothermal extract; And (iii) inoculating lactic acid bacteria to the calamanshi hydrothermal extract and fermenting at 37 ° C. for 72 hours.

In the present invention, the lactic acid bacteria is Lactobacillus plantarum, Lactobacillus casei, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus rhamnosus (Lactobacillus crustorum), Lactobacillus brevis, Lactobacillus rossiae, Lactobacillus fermentum, Lactococcus lactis, Lactococcus lactis, Streptococcus lactose lactis It may be characterized in that at least one selected from the group consisting of Caucasus thermophilus (Streptococcus thermophilus) and Leukonostoc mesenteroides (Leuconostoc mesenteroides).

In the present invention, the lactic acid bacteria is inoculated in the hydrothermal extract of the spores of each strain grown in a sterile medium to make a suspension of the bacteria in sterile saline 1 ml of the bacterial solution to the optical density value of 0.5 at 660 nm It may be.

In the present invention, the term "soybean rice" refers to a very stiffly cooked rice, mainly used to reduce the time for fermentation when making sikhye or liquor.

In the present invention, the gourd rice, koji water and calamansi fermented extract of step (c) may be 50: 40: 10% by weight. When less than the weight percent of soybean rice and koji water are added, the rice wine may not be prepared, and when more than the weight percent is added, fermentation may proceed slowly and may not be efficient. When the amount of kalammansi fermentation extract is added less than the weight%, the useful material in the kalammanshi fermentation extract may be hardly present in the makgeolli, and when more than the weight% is added, odor occurs due to the makgeolli Can be lowered.

In the present invention, sugar or sweetener may be added to the rice wine to promote the growth of lactic acid bacteria and to bring out the sweetness of the beverage.

In the present invention, the garnish may be any one or more selected from the group consisting of corn, raisins, kidney beans, peas, black sesame, pumpkin, sweet pumpkin, red beans, sweet potatoes.

In the present invention, the mixture may be characterized by additionally mixing the natural pigment in the kneading step.

In another aspect, the present invention relates to a sake bread using makgeolli containing the Kalamashi fermented extract prepared by the above method.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

<Example 1> makgeolli containing calamansi fermented extract

The shell of the Citrus microcarpa bunge was removed, dried for 24 hours and then powdered. 50% by weight of Kalamansi powder was added to the total weight of water, heated at 100 to 120 ° C. for 24 hours, and filtered through a cotton cloth to prepare a Kalamansi hydrothermal extract. Lactobacillus was inoculated into the prepared Kalamansi hot water extract, fermented at 37 ° C. for 72 hours, and filtered through a cotton cloth to prepare a Kalamansi fermented extract.

At the time of lactic acid inoculation, each of the Lactococcus lactis KACC 16515, Streptococcus thermophilus KACC 91147, and Leuconostoc mesenteroides KACC 16552 strains grown in sterile medium were sterilized. 1 ml of bacterial solution was prepared by saline solution and the optical density value was 0.5 at 660 nm.

Barley was milled to 2-3 mm to prepare barley powder. Boiled and cooled water was mixed in 20 to 30% by weight based on the total weight of barley powder to prepare a dough. The dough was wrapped in a cloth, put in a mold and stepped on it to harden it. At this time, the thickness was 1.5 to 3 cm. It was fermented at 40 ° C. for 10 days to leave the yeast mold. Thereafter, the resulting mixture was transferred to a drying chamber and slowly dried to prepare homemade yeast.

4 kg of rice was washed and then cooked to make a gourmet rice, which was thinly spread and cooled. The yeast water was prepared by adding 600 g of the prepared yeast to 4.5 L of boiled and cooled water. Soybean rice, koji water and calamansi fermented extracts were mixed in 50:40:10 wt% and placed in a fermentation vessel. The mouth of the wine was closed with a paper foil and then fermented at 25 ~ 30 ℃ for 2 days. The fermentation was cooled at 15-20 ° C. for 6 hours. Thereafter, the mixture was stored at 20 ° C. for 3 weeks for the second fermentation. The second fermented product was filtered through cotton cloth to prepare makgeolli containing the Kalamashi fermented extract.

Example 2 Manufacture of Sake Bread Using Makgeolli Containing Kalamaman Fermentation Extract

3000 parts by weight of flour (strong powder), 190 parts by weight of sugar, 90 parts by weight of salt, 1,500 parts by weight of makgeolli, including calamanshi fermented extract prepared in Example 1, 1200 parts by weight of bottled water, 330 parts by weight of corn flour, egg 42 After mixing the parts by weight, respectively, the mixture was molded and then topped with any one of corn, raisins, kidney beans, peas, black sesame seeds, squash, squash, red beans or sweet potatoes, and then the moldings were heated at 85 ° C. and 68% to 72%. It was put in a fermentation chamber of humidity of 1 hour and fermented. The fermented product was steamed for 24 minutes at 100 ° C. in a thickener to prepare a bread. In addition, by mixing 10 to 100 parts by weight of the natural pigment in the mixture, to prepare a bread as described above.

Example 3 Lactic Acid Bacteria Strain Selection

The growth rate of the fermentation strains over time of the Kalamansi fermented extract of Example 1 was confirmed. The degree of growth of the bacteria was observed using a spectrophotometer (UV-1650PC, Shimadzu, Japan) while measuring O.D. values for 72 hours at 12 hours at 660 nm.

As a result, as shown in Table 1, Lactococcus lactis rapidly increased in viable cell count after 12 hours, and did not show a significant difference in viable cell count until 72 hours. In addition, the number of viable cells of Streptococcus thermophilus increased up to 36 hours, after which there was no significant difference in the number of viable cells. In addition, the number of live bacteria increased from 12 hours to 24 hours in Leuconostoc mesenteroides, after which there was no significant difference in the number of cells. From the above results, Streptococcus thermophilus and Leukonostoc mesenteroides can also be used for fermentation, but Lactococcus lactis is most suitable as a fermentation strain of Kalamán fermentation extract. It was confirmed.

Table 1 shows the results of measuring the number of viable cells according to the fermentation time.

Fermentation time 12h 24h 36h 48h 60h 72h L. mesenteroides 0.6 1.6 1.7 1.7 1.8 1.9 S. thermophilus 0.5 1.1 1.3 1.3 1.4 1.3 L. lactis 0.5 0.9 1.0 1.1 1.0 1.0

In the following examples, experiments were carried out on the Kalamasi fermented extract fermented using Lactococcus lactis.

Example 4 Total Polyphenol and Flavonoid Content Analysis

The total polyphenol and flavonoid contents in the calamari fermented extract of Example 1, makgeolli containing the Kalamansi fermented extract, and general makgeolli containing no Kalamansi fermented extract were analyzed.

To measure the polyphenol content, 0.5 mL of 1N Folin-ciocalteu reagent was added to 0.5 mL of the sample, mixed, and left standing for 3 minutes, and then 3 mL of 1M Na2CO3 solution was added thereto. After the reaction mixture was reacted for 1 hour, the absorbance was measured at Abs725 using a spectrophotometer (UV / VIS spectrometer, Japan), and the polyphenol content was determined from the standard curve prepared using the standard gallic acid.

To measure the flavonoid content, 100 μl of the sample was reacted with 150 μl of diethylene glycol, and after 1 minute, 20 μL of 1N NaOH was added and reacted at 37 ° C. Absorbance was measured on Abs420 using a spectrophotometer (UV / VIS spectrometer, Japan), and the flavonoid content was determined from the standard curve prepared using the standard quercetin.

As a result, the Kalamashi fermented extract as shown in Table 2 had a high total polyphenol and flavonoid content. Makgeolli containing Kalmansi fermented extract was slightly reduced in total polyphenols and flavonoids during fermentation with makgeolli, but it was confirmed that it still shows a higher content than the general makgeolli.

Table 2 below shows the results of measuring total polyphenol and total flavonoid content.

Total polyphenols
(mg GAE / 100 g extract) Total flavonoids
(mg QE / 100 g extract) Kalamansi Fermented Extract 201.57 ± 1.00 198.16 ± 1.32 Makgeolli with Kalamanshi fermented extract 192.29 ± 1.18 171.37 ± 1.52 Plain rice wine 49.51 ± 0.07 16.49 ± 0.08

Example 5 Antioxidant Effect Analysis

The antioxidant effects of the Kalamanshi fermented extract of Example 1, makgeolli containing the Kalamansi fermented extract, and general Makgeolli without the Kalamanshi fermented extract were analyzed through DPPH free radical scavenging activity.

To measure DPPH free radical scavenging activity, 2 mL of methanol solution containing 100 μM DPPH was added to 100 μL of sample solution, shaken and left at room temperature for 10 minutes, followed by UV-Vis spectrophotometer (SINCO S-3100, Korea). The absorbance at 517 nm was measured to determine the decrease in absorbance due to the reduction of DPPH. DPPH free radical scavenging activity was calculated according to the following formula. The control without the sample was measured together, and the relative DPPH free radical scavenging activity of the sample was measured, and the IC ₅₀ (concentration of the sample which inhibits DPPH free radical 50%) calculated by regression analysis was shown. Ascorbic acid was used as a positive control.

DPPH free radical scavenging activity (%) = (1-A / B) × 100

A: sample absorbance at 517 nm, B: control absorbance at 517 nm.

As a result, the Kalamashi fermented extract showed a higher DPPH free radical scavenging activity as compared to ascorbic acid, as shown in Table 3, and the rice wine containing the Kalamasi fermented extract also showed a high scavenging activity.

Table 3 below shows the results of measuring DPPH free radical scavenging activity.

DPPH free radical scavenging activity Calamansi Fermented Extract (100mg / ml) 12.20 ± 1.07 Makgeolli with Kalamanshi fermented extract (100mg / ml) 10.98 ± 1.11 Regular Makgeolli (100mg / ml) 1.76 ± 1.02 Ascorbic acid (1000 μg / ml) 10.19 ± 1.05

Example 6 Measurement of Glucose Uptake in Cells

Mouse skeletal muscle cell lines (C2C12) were cultured in 6-well plates in a 37 ° C. CO ₂ incubator. Incubate in 10% FBS (fetal bovine serum), medium containing 1% antibiotics (DMEM) until about 80% saturated at the bottom of the plate, and then replace the medium with medium containing 1% FBS to differentiate and differentiate 3 First, after treating each of the Kalmansi fermented extract, Makgeolli containing the Kalamansi fermented extract, and general Makgeolli without the Kalamanshi fermented extract at 100 μM / L concentration, 2-deoxyglucose (2-deoxy glucose uptake levels were measured.

As a result, as shown in Table 4, when treated with the rice wine containing the Kalamashi fermented extract or the Kamakashi fermented extract as compared to the general manganese, it was confirmed that the glucose absorption rate is increased to be effective in improving diabetes.

Table 4 shows the results of measuring glucose uptake levels with 2-deoxy glucose.

2-deoxy glucose (nM) Kalamansi Fermented Extract 4.3 ± 1.22 Makgeolli with Kalamanshi fermented extract 5.6 ± 1.49 Plain rice wine 1.1 ± 1.07

Example 7 Sensory Evaluation of Makgeolli

Makgeolli comprising the Kalammansi fermented extract prepared in Example 1 as an experimental group, was prepared in the same manner as in Example 1, but was prepared in the same manner as in Example 1 and Makgeolli containing the hot water extract of Kalamansi, Kalamimansi A 5-point scale method (5 points: very good, 4 points: excellent, 3 points: moderate, 2 points: bad, 1 point: Very bad), the sensory evaluation was performed on taste, aroma, color and overall flavor, and the results are shown in Table 5 below.

As a result, makgeolli containing the Kalamansi fermented extract received the highest score in taste, aroma and overall flavor, and was found to be the most suitable sensory.

Table 5 below shows the sensory evaluation and results of the Kalamansi.

flavor incense color Whole flavor Makgeolli Containing Callamansi Fermented Extract 4.4 4.5 4.2 4.4 Makgeolli Containing Calamanshi Hot Water Extract 3.8 4.1 4.2 4.0 Plain rice wine 4.2 4.1 4.3 4.1

Example 8 Sensory Evaluation on Bread

Using the rice wine containing the calamansi fermentation extract of Example 2 as a experimental group, the same method as in Example 2, but manufactured using the rice wine containing the rice wine containing the Kalemansi fermentation extract as a control To a panel of 25 men and women, according to the 5-point scale (5 points: very good, 4 points: excellent, 3 points: moderate, 2 points: bad, 1 point: very bad). Sensory evaluation was performed on the degree of preference, and the results are shown in Table 6 below.

As a result, sake bread using rice wine containing calamansi fermented extract received the highest score in taste, aroma, color and overall preference, and was found to be the most suitable sensory.

Table 6 below is the sensory evaluation and results of the Kalamansi fermented extract rice wine-containing bread.

flavor incense color Comprehensive
Symbol Kalamaman Fermented Extract Rice Wine with Rice Wine 4.6 4.8 4.5 4.6 Plain bread 3.8 4.1 4.3 4.1

As described above in detail specific parts of the present invention, it will be apparent to those skilled in the art that these specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. will be. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

Powdered flour and glutinous rice flour in which flour, white sugar, baking powder, soybean oil, refined salt, emulsifier, guar gum, and xanthan gum are mixed; cornflour; Baking powder; Makgeolli comprising kalammansi fermented extract; And a mixture kneading step of kneading by mixing water;
After molding the dough mixture to a predetermined size, topping any one or more selected from the group consisting of corn, raisins, kidney beans, peas, black sesame, pumpkin, sweet pumpkin, red beans, and sweet potatoes, and then using a steamer 30 As a method for producing a bread using makgeolli containing calamansi fermented extract, characterized in that the cooking step of steam heating for about minutes,
Makgeolli containing the Kalamaman fermentation extract,
(a) washing the rice and then cooking it to increase the amount of rice cooked and cooled;
(b) adding koji to boiled and cooled water to prepare koji water;
(c) adding and mixing the yeast water and calamanci (Citrus microcarpa bunge) fermentation extract of step (b) to the soybean rice of step (a);
(d) placing the mixed mixture in a fermentation vessel and blocking the inlet, followed by fermentation at 25˜30 ° C. for 2 days;
(e) cooling the fermented fermented product at 15-20 ° C. for 6 hours; And
(f) secondary fermentation of the cooled fermented product at 20 ° C. for three weeks;
The Kalamanshi fermented extract of step (c),
(i) drying the carmansi and then powdering it;
(ii) adding 50% by weight of the Kalamansi powder to the total weight of water and heating to prepare a Kalamansi hydrothermal extract; And
(iii) inoculating lactic acid bacteria to the Kalamaman hot water extract and fermenting at 37 ° C. for 72 hours;
Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus casei (Lactobacillus casei), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus rhamnosus (Lactobacillus rhamnosus), Lactobacillus crostorus crustum (rust Lactobacillus) Lactobacillus brevis, Lactobacillus rossiae, Lactobacillus fermentum, Lactococcus lactis, Streptococcus lactis, Streptococcus lactis Streptococcus thermophilus) and Leukonostoc mesenteroides (Leuconostoc mesenteroides), characterized in that any one or more selected from the group consisting of, the method of producing a bread using rice wine containing Kalammansi fermented extract.
delete Sake bread using makgeolli containing calamansi fermented extract prepared by the method of claim 1.

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