KR102077760B1 - Natural fermentation species containing Weissella cibaria KW1 and processes for controling the natural fermentation species - Google Patents

Abstract

The present invention relates to a method for controlling natural fermented species and natural fermented species comprising Weissella cibaria KW1, and more particularly, to control the microorganisms including yeast and their distribution during subculture of fermented species to be maintained at an appropriate level. The present invention relates to a natural fermentation species and a method of controlling the natural fermentation species, including Weissella cibaria KW1, so that the fermentation species can be efficiently used without waste. According to the present invention to secure the microbial control technology of natural fermented species can increase the practical use efficiency of natural fermented species passage and subculture culture fermented species, based on this product through the establishment of the basic recipe for baking using natural fermented species Excellent quality control is possible. Thus, using natural fermented species can achieve diversification and quality of the application product.

Description

Natural fermentation species containing Weissella cibaria KW1 and processes for controling the natural fermentation species}

The present invention is Weissella cibaria The present invention relates to a method of controlling natural fermented species and natural fermented species, including KW1. Weissella can be used efficiently without cibaria It relates to a natural fermented species and a method of controlling the natural fermented species, including KW1.

The global market size of the food industry is estimated to be about $ 5 trillion, about 15 times that of the semiconductor industry. Major countries in the world are creating wealth and job creation through strengthening the competitiveness of the food industry and expanding exports. For example, the food cluster in the Netherlands has an annual output of more than 10% of GDP. It has been established as a core axis of the company, and Korea has recently completed the construction of six major corporate support facilities, with the goal of attracting 150 food companies targeting the global market by carrying out the national food cluster creation project in Iksan.

According to Samsung Food Research Institute's 'Food Industry: New Values and Challenges' analysis, the growth of the processed food market with increased food safety, health care, convergence with other industries, and convenience ), 'Culture' and 'Rediscovery of Traditional Food Value' and 'Culture' of Cultural Values are presenting 'Global Trend of Food Industry'. Based on these global trends in the food industry, presenting strategies to respond to new product development can help companies grow and strengthen their global competitiveness.

On the other hand, the interest in food safety and well-being is increasing more than ever, and the market for safety food is expanding rapidly, and securing consumer confidence in food safety and well-being is closely related to the continued sale of products and the expansion of the market. Because of the relationship, trying to meet these consumer needs is very important.

Fermented foods have a unique flavor of proteins, carbohydrates, fats, etc. contained in the raw material by the fermentation of enzymes or microorganisms to enhance palatability, and various effects such as anticancer and cholesterol lowering have been recently scientifically proven.

The fermented food market is expected to grow at a high level every year in the domestic and global markets.

In order to preemptively compete with global companies in the global market, it is necessary to find various fermented foods and international standardization that can contribute to quality improvement and export of fermented foods.In particular, Korean fermented foods have traditionally accumulated highly accumulated technology and know-how. There are quite a few high quality products known for their unique and subtle taste and functionality.

The biological industry utilizing microorganisms, such as fermentation and enzyme use, is expanding to the future main industry, but there are various problems due to the lack of scientific microbial enzyme use technology and fermentation technology.

Among them, fermented species are an essential element in the production of various kinds of fermented foods, which are widely used throughout the food industry, including choco pies, breads and cakes.

However, continuous passage of natural fermented species at industrial sites may result in unbalanced distribution of microorganisms over time, resulting in discarding the fermented species and preparing new ones, or due to excessive alcohol fermentation. There were problems.

Korean Patent Registration No. 10-1481793 (January 06, 2015)

The present inventors have studied to improve the problems of the prior art as described above, and to develop a technique that can maintain the fermented species more efficiently, as described below, appropriately supplement the hot water, salt and acid during passage culture of the fermented species. By preventing excessive fermentation of microorganisms and by maintaining and controlling the proper microbial population in an appropriate order, the present inventors have found that passaged fermented species can be used in an efficient manner without wasting, thus completing the present invention.

Therefore, the object of the present invention,

a) adding hot water to the flour to knead to a suitable concentration to obtain a dough;

b) adding salt to the dough;

c) adding the passaged natural fermented species and acid when the temperature of the dough reaches 40-48 ° C .;

d) intermittently repeating step c); And

e) aging the dough added with the acid and salt at room temperature for 20-30 hours; includes;
The salt is added in 0.2 ~ 0.4g per 100g of a mixture of natural fermented species, flour and water, the acid is added in 3 ~ 10μl based on 100g of the total weight of the dough, the salt is salt, the acid Apple fermented vinegar
The natural fermented species includes Weissella cibaria KW1 (KCCM12223P) deposited at the Korea Microorganism Conservation Center,
The natural fermented species: wheat flour: water may be achieved by the microbial control method of the natural fermented species, characterized in that it comprises a weight ratio of 1: 0.8 to 1.2: 0.3 to 0.5.

The object of the present invention is in a further aspect

500-600 parts by weight of our wheat, 500-600 parts by weight of the microorganism controlled natural fermented species, 330-400 parts by weight of water and kneading and then aged at room temperature for 4-5 hours to obtain a primary dough;

1,600 to 1800 parts by weight of wheat flour, 7 to 12 parts by weight of malt, and 100 to 1200 parts by weight of water are mixed and aged at room temperature for 4 to 5 hours to obtain a secondary dough;

Mixing 40 to 50 parts by weight of salt, 7 to 12 parts by weight of fresh yeast, and 250 to 300 parts by weight of water, and then adding the first and second doughs to mix the first and second doughs;

Kneading the mixed dough and our wheat at a weight ratio of 5-7: 1 and aging at low temperature for 1 day after aging at room temperature for 1-2 hours; And

Baking the low-temperature matured dough in the baking step for 50 to 65 minutes at an oven temperature of 190 ~ 200 ℃ can be achieved by the baking method using a natural fermented species comprising a.

According to the present invention to secure the microbial control technology of natural fermented species can increase the practical use efficiency of natural fermented species passage and subcultured fermented species, based on this product through the establishment of the basic recipe for baking using natural fermented species Excellent quality control is possible. Therefore, it is possible to achieve diversification and quality of the application product using natural fermented species.

1 is a schematic diagram for selecting lactic acid bacteria from natural fermented species.
Figure 2 (a, b, c) is a view showing the results of comparing the 16S rDNA nucleotide sequence of lactic acid bacteria derived from natural fermented species.
Figure 3 is a yeast distribution of natural fermented species and subcultured fermented species.
Figure 4 is a baking process according to the control conditions of the natural fermentation species according to the present invention.

In one aspect, the present invention,

a) adding hot water to the flour to knead to a suitable concentration to obtain a dough;

b) adding salt to the dough;

c) adding the passaged natural fermented species and acid when the temperature of the dough reaches 40-48 ° C .;

d) intermittently repeating step c); And

e) aging the dough added with the acid and salt at room temperature for 20 to 30 hours; provides a microorganism control method of a natural fermented species comprising a.

In another aspect, the present invention,

The salt is added in 0.2 ~ 0.4g per 100g of a mixture of natural fermented species, flour and water, the acid is added in 3 ~ 10μl based on 100g of the total weight of the dough, the salt is salt, the acid Apple fermented vinegar

The natural fermented species provides a method for controlling microorganisms of natural fermented species, characterized in that the Weissella cibaria KW1 (KCCM12223P) deposited in the Korea Microorganism Conservation Center.

In another further aspect of the present invention,

500-600 parts by weight of our wheat, 500-600 parts by weight of natural fermented species controlled by the microorganism according to the above method, kneading by mixing 330-400 parts by weight of water and then aged for 4-5 hours at room temperature to obtain a primary dough ;

Mixing 1,600 to 1800 parts by weight of our wheat, 7 to 12 parts by weight of malt, and 100 to 1200 parts by weight of water to mature for 4 to 5 hours at room temperature to obtain a secondary dough;

Mixing 40 to 50 parts by weight of salt, 7 to 12 parts by weight of fresh yeast, and 250 to 300 parts by weight of water, and then adding the first and second doughs to mix the first and second doughs;

Kneading the mixed dough and our wheat at a weight ratio of 5-7: 1 and aging at low temperature for 1 day after aging at room temperature for 1-2 hours; And

It provides a baking method using a natural fermented species comprising; baking the low-temperature aging dough in the baking step for 50 to 65 minutes at an oven temperature of 190 ~ 200 ℃.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. However, the following examples are only for illustrating the present invention and the scope of the present invention is not limited or limited by the following examples. Therefore, one of ordinary skill in the art to which the present invention pertains can make various changes and modifications to the present invention without departing from the spirit of the present invention, which also belongs to the scope of the present invention. .

1 is a schematic diagram for selecting lactic acid bacteria from natural fermented species, Figure 2 is a view showing the results of comparing the 16S rDNA sequence of lactic acid bacteria derived from natural fermented species, Figure 3 is a yeast of natural fermented species and subcultured fermented species 4 is a baking process diagram according to the control conditions of the natural fermented species according to the present invention.

The present invention was carried out with the aim of contributing to the vitalization of the local economy through the promotion of the food industry in the sixth industrial food sector. In order to adjust the growth conditions based on the microbial distribution of the natural fermented species in order to increase the efficiency of subculture and use of the natural fermented species, in particular, in the industrial field is an technical feature. In addition, physicochemical analysis of natural fermented species by various physicochemical analyzes, for example, pH, sugar content, salinity, microbial distribution, etc., quality control, quality improvement, and quality of natural fermented bread using the same The emphasis is also on making management easier.

Hereinafter, the individual steps with respect to the microorganism control method of the natural fermented species according to the present invention will be described in more detail.

First, a) kneading step is performed by adding 0.5 parts by weight of hot water based on 1 part by weight of flour.

When hot water is used, the dough becomes uniform, and since a variety of bacteria is controlled above a certain temperature, it can be preferably used. The temperature of hot water is suitable for the range of 70-99 degreeC.

B) In the step of adding salt to the dough, 0.2 ~ 0.4 g per 100 g of the mixture, assuming that a natural fermentation species: flour: water (1: 1: 0.5 weight ratio) mixture is added, 0.3 g This may be more desirable.

The salt may be used as a typical salt, and similar natural salts or purified salts can be used.

Subsequently, in step c), the fresh natural fermented species or the passaged natural fermented species and acid are added at the time when the temperature of the dough drops to 40 to 48 ° C.

Natural fermented species or subcultured natural fermented species is added in the same amount as the flour as described above and the acid is representative of apple fermented vinegar, but the present invention is not limited thereto.

The acid is added in 3 ~ 10μl based on 100g total weight of the dough, the addition amount of 6μL may be most preferred.

Finally, the natural fermented species: flour: water is mixed in a weight ratio of 1: 0.8 to 1.2: 0.3 to 0.5. Although not limited thereto, it is more preferable to mix in a weight ratio of 1: 1: 0.5.

Then, d) step c) is intermittently repeated.

Efficient fermentation is required for the addition of hot water and passaged fermented species and acids, and the natural fermented species need to maintain the microbial population appropriately. The microorganisms contained in the fermented species is important that the Weissella cibaria KW1 strain is maintained at the concentration as shown in the examples described later.

In step e), the acid and salt-added dough may be aged at room temperature for 20 to 30 hours and stored as needed or used for a desired purpose.

The addition of acid and salt and hot water during subculture can be used to control the sour taste and alcohol fermentation progress, and partially control the distribution, concentration and species of fermented species.

In another aspect, the present invention provides a baking method using natural fermented species in which microorganisms are maintained at an appropriate concentration.

Baking recipe using the natural fermented species are as follows, based on the establishment of the dough and the basic recipe for baking using the natural fermented species can be expected to improve the quality of the company product and various products.

Baking basic recipe using natural fermented species: Uri wheat (3,070g), natural fermented species (550g), water (1,710g), malt (9g), salt (45g), fresh yeast (10g) is used.

This baking method is kneaded by mixing 500 ~ 600 parts by weight of our wheat, 500 ~ 600 parts by weight of the microorganism controlled natural fermented species, 330 ~ 400 parts by weight of water and then aged at room temperature for 4 to 5 hours to obtain a primary dough step;

1,600 to 1800 parts by weight of wheat flour, 7 to 12 parts by weight of malt, and 100 to 1200 parts by weight of water are mixed and aged at room temperature for 4 to 5 hours to obtain a secondary dough;

Mixing 40 to 50 parts by weight of salt, 7 to 12 parts by weight of fresh yeast, and 250 to 300 parts by weight of water, and then adding the first and second doughs to mix the first and second doughs;

Kneading the mixed dough and our wheat at a weight ratio of 5-7: 1 and aging at low temperature for 1 day after aging at room temperature for 1-2 hours; And

Baking the low-temperature matured dough in the baking step for 50 to 65 minutes at an oven temperature of 190 ~ 200 ℃; can be described as a representative example.

<Example>

Hereinafter, the present invention will be described in more detail by the following representative examples, but the present invention is not limited in any way by these examples.

Example 1: Natural Fermented Species Microbial Distribution Test

In order to examine the microbial distribution of the natural fermented species according to the conditions and sequence shown in Figure 1 in a ratio of the natural fermented species 1 and sterile saline 9 mixed in a YM agar medium to form a colony after colony formation in 3M medium, After film incubation, YM agar was plated on the medium to check the number of yeast.

The results are shown in Table 1. Table 1 shows the number of yeast and lactic acid bacteria of natural fermented species and subcultured fermented species. C: naturally-fermented species 1 (control); N: natural fermented species 2 (present invention, provided by the company); N + acid + salt: Passive fermented species of natural fermented species 2 (+ apple vinegar + salt); N + salt: Passive fermentation species of natural fermented species 2 (+ salt); N + acid: Passive fermentation species of natural fermented species 2 (+ apple vinegar).

Fermented species C N N + acid + salt N + salt N + acid Yeast Water (cfu / g) 6.6 x 10 ³ 2.7 x 10 ³ 2.5x10 ³ 2.1 x 10 ³ 2.3x10 ³ Lactobacillus
(cfu / g) 2.98 x 10 ⁹ 2.45 x 10 ⁹ 2.83 x 10 ⁹ 2.53x10 ⁹ 2.25 x 10 ⁹

The present invention naturally fermented species, the yeast is 2.7 x 10 ³ cfu / g, lactic acid bacteria 2.45 x 10 ⁹ shown by cfu / g, the distribution of lactic acid was investigated by more, by a subsequent test lactic acid bacteria include Weissella in series bacteria and Leuconostoc of A number of strains were detected and the molecular biological characteristics of the Weissella cibaria KW1 strain were identified.

Example 2: Identification of Strains by 16S rDNA Sequencing

Genomic DNA was isolated from the strain using a DNeasy Blood & Tissue kit (QIAGEN, Hilden, Germany) to identify the strain among the microorganisms included in the fermented species of Example 1. Purification of DNA followed the manufacturer's instructions. For cloning 16S rDNA, Primer performed PCR amplification using 5'-AGAGTTTGATCMTGGCTTAG-3 '(SEQ ID NO: 1) and 5'-ACGGGCGGTGTGTRC-3' (Reverse) (SEQ ID NO: 2). PCR amplification was denatured at 95 ° C. for 10 seconds at 55 ° C. using 100 ng template DNA, 0.5 μM primer DNA, 2.5 mM dNTPs, 10 × Ex Taq buffer and Taq polymerase (Takara bio Inc., Shiga, Japan). 30 cycles of annealing for 30 seconds at, and 1 minute elongation at 72 ° C. were amplified with a Biometra thermocycler (Tampa, Florida, USA). PCR products were confirmed by performing 1% agarose gel electrophoresis. The identified PCR product was purified using a PCR Purification Kit (Bioneer, Korea), and then ligation to pGEM T-easy vector (Promega, Madison, WI, USA) using T4 liagase, 16S rDNA sequencing Through the KW1 sequence information was obtained. The sequence information of the obtained 16S rDNA was used to investigate the homology of DNA in NCBI (www.ncbi.nlm.nih.gov), and the homology with the base sequence of the test strain was compared through the BLAST program.

16S rDNA sequencing was performed to identify the strain. The results are shown in FIG. As a result, the 16S rDNA sequence of the test lactic acid bacteria KW1 strain showed 99% homology with the 16S rDNA sequence of Weissella cibaria (Access No. NR_036924).

These results are summarized and identified by Sharpe et al. (Sharpe, ME, TF Fryer, and DG Smith. 1996. Identification of lactic acid bacteria. P. 65-79. In BM Gibbs and FA Skinner (ed.). Methods for Microbiologists: part A. Academic Press, Inc., New York, USA.) Were identified as Weissella cibaria strains and named Weissella cibaria KW1.

The isolated strain Weissella cibaria KW1 was deposited (KCCM12223P) at Korea Microorganism Conservation Center on February 6, 2018.

Example 3: Establishment of Natural Fermented Species Microbial Control Conditions

During subculture, the flour was kneaded first with hot water, followed by the addition of salt and the addition of natural fermented species and acid as the dough reached 40-48 ° C. More specifically, in the subculture step of natural fermented species: natural fermented species: flour: water (1: 1: 0.5), salt 0.3% (w / w), apple fermented vinegar (natural fermented species + flour + water + salt 100g 6 μl of apple fermented vinegar) was added and aged at room temperature for 24 hours to compare microbial control conditions.

The results are shown in Figure 3 and Table 1. Figure 3 is a yeast distribution of natural fermented species and subcultured fermented species. C is a control natural fermentation species 1 prepared in the laboratory of the inventors, N is a company-provided (present development) natural fermentation species 2, which was used for the control condition establishment test. N + acid + salt: Passive fermented species of natural fermented species 2 (+ apple vinegar + salt); N + salt: Passive fermented species of naturally-fermented species 2 (+ salt); N + acid: Passive fermentation species of natural fermented species 2 (+ apple vinegar). 1) 10-fold dilution of fermented species; 2) 50-fold dilution of fermented species; 3) 100-fold dilution of fermented species.

As can be seen from the results of FIG. 3 and Table 1, the growth of yeast in the case of subculture with addition of acid and salt to natural fermented species 2 (N) and natural fermented species 2 based on natural fermented species 1 (C) This is confirmed to be constantly controlled.

Natural fermented species 2 was only 10 ~ 20% effective because of alcohol, fermentation and sour smell when fermented by company provided fermented species. The level was controlled to an appropriate level and the odor from overfermentation was also reduced.

Therefore, the use of acid and salt addition and hot water during subculture can control the sour taste and alcohol fermentation progress, and by using this, it was possible to partially control the distribution, concentration and species of fermented species.

Test Example 1: Physicochemical Analysis of Natural Fermented and Passive Fermented Species

API 50 CHL kit (BioMerieux sa, Marcy-L'Etoile, France) was used according to the manufacturer's instructions to investigate the sugar fermentation pattern and biochemical properties of the isolated strain. (Lee, JS, KC Lee, JS Ahn, TI Mheen, YR Byun and YH Park. 2002. Pediococcus.koreensis sp. Nov., Isolated from kimchi.Int'l J. Syst.Evol.Microbial. 52, 1257-1261 .).

The sugar content was measured three times using a natural fermented species sample and measured with a sugar meter, and the salinity was measured three times using a salinity meter. The pH measurement was taken three times using a natural fermented species sample and pH measurement, the microbial measurement was taken three times to determine the number of colonies formed by taking a sample of natural fermented species and plated on YM or YMEA solid medium.

Table 2 shows the change in sugar (Brix) of natural fermented species and passage culture fermented species, Table 3 shows the change in salinity (%) of natural fermented species and subcultured fermented species, Table 4 shows the natural fermented species and subculture fermentation The pH change of the species is shown, and Table 5 shows the chromaticity of the natural and subcultured fermented species. C: natural fermented species 1 (control); N: natural fermented species 2 (invention); N + acid + salt: Passive fermented species of natural fermented species 2 (+ apple vinegar + salt); N + salt: Passive fermented species of naturally-fermented species 2 (+ salt); N + acid: Passive fermentation species of natural fermented species 2 (+ apple vinegar). L: brightness; a: redness; b: yellowness

Fermented species 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day C 1.60 1.63 2.13 1.50 1.30 1.30 N 1.43 1.46 1.36 1.33 1.33 1.13 N + acid + salt 1.40 1.23 1.46 1.36 1.16 1.13 N + salt 1.43 1.43 1.40 1.16 1.30 1.23 N + acid 1.43 1.40 1.40 1.33 1.30 1.30

Fermented species 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day C 1.20 1.30 1.66 1.16 1.00 1.00 N 1.03 1.03 1.00 1.00 1.00 0.93 N + acid + salt 1.06 0.96 1.06 1.00 0.96 0.93 N + salt 1.06 1.00 1.10 0.93 1.00 1.00 N + acid 1.10 1.10 1.00 1.00 1.00 1.00

Fermented species 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day C 3.86 3.86 3.84 3.75 3.71 3.79 N 3.83 3.89 3.91 3.72 3.70 3.83 N + acid + salt 3.97 3.81 3.84 3.71 3.69 3.77 N + salt 3.83 3.86 3.80 3.73 3.70 3.78 N + acid 3.88 3.78 3.85 3.69 3.70 3.76

Fermented species C N N + acid + salt N + salt N + acid L 81.82 82.17 82.34 82.04 81.13 a 0.87 1.24 1.05 1.21 1.34 b 16.64 16.51 15.83 17.31 17.71

From the results of the above table, it was confirmed that the physicochemical analysis of the fermented species passaged with the natural fermented species 2 maintained the normal quality unchanged, but the natural fermented species 1 used as a control showed a relatively high tendency of sugar It is believed that the factor contributed to the increase in the number of microorganisms and the fermentation.

These results can be referred to the quality control and uniform production of fermented species by analyzing the pH, sugar content, salinity, color, microbial distribution of natural fermented species and subcultured fermented species.

Example 4 Bread Production Using Natural Fermented Species

Dough using the natural fermented species (N) obtained in Example 3 and baking basic recipe using the same was established.

(1) Basic baking recipes are as follows:

Korean wheat (3,070g), fermented species (550g), water (1,710g), malt (9g), salt (45g), raw yeast (10g) was used for baking as follows.

(2) Bread production using natural fermented species

First step: after mixing kneaded wheat flour (550g), natural fermented species (550g), water (330g) and aged for 4-5 hours at room temperature (first dough).

Second step: Our wheat (1,750g), malt (9g), water (1,100g) was mixed and aged for 4-5 hours at room temperature (second dough).

Step 3: Mix salt (45g), fresh yeast (10g) and water (280g), add to dough 1 and 2, add (3) and add dough 3 and Korean wheat 6 The mixture was kneaded at a weight ratio of 1, and aged at room temperature for 1 to 2 hours, followed by low temperature ripening for 1 day (final dough 4).

Fourth step: The final aged dough was baked in a bakery for 55 minutes to prepare bread (oven temperature 195 ℃).

Test Example 2: Physicochemical Analysis of Dough Using Fermented Species

The physicochemical analysis of the dough was measured after the third stage of aging, and the physicochemical properties of the bread were measured according to the respective analytical methods after taking a sample of the bread and grinding it. Sugar measurements were taken three times using a natural fermented species bread and a sugar meter, and salinity measurements were taken three times using a salinity meter, pH measurements were made using natural fermented species. Samples of bread were taken and measured three times using a pH meter, and color measurements were taken three times using a colorimeter and samples of bread using natural fermented species.

The results are shown in the following Tables 6 to 9. Table 6 shows the sugar content (Brix), salinity (%), pH of the dough using the natural fermented species and passage culture fermented species, Table 7 shows the chromaticity of the dough using natural fermented species and passage culture fermented species, 8 shows the sugar content (Brix), salinity (%), pH of the bread of natural fermented species and subcultured fermented species, Table 9 shows the chromaticity of the bread using natural fermented species and subcultured fermented species. C: natural fermented species 1 (control); N: natural fermented species 2 (invention); N + acid + salt: Passive fermented species of natural fermented species 2 (+ apple vinegar + salt); N + salt: Passive fermented species of naturally-fermented species 2 (+ salt); N + acid: Passive fermentation species of natural fermented species 2 (+ apple vinegar).

 L: brightness; a: redness; b: yellowness

Bread dough C N N + acid + salt N + salt N + acid Sugar content 0.97 1.00 0.80 1.03 1.00 Salinity 0.73 0.80 1.03 0.80 0.73 pH 4.43 4.63 4.45 4.48 4.46

Bread dough C N N + acid + salt N + salt N + acid L 83.33 83.83 84.15 84.72 83.70 a 0.81 0.76 0.73 0.67 0.78 b 15.53 15.11 15.32 15.31 14.88

bread C N N + acid + salt N + salt N + acid Sugar content 1.13 1.00 0.87 1.07 1.00 Salinity 0.93 0.73 0.70 0.90 0.87 pH 4.54 4.72 4.56 4.58 4.63

bread C N N + acid + salt N + salt N + acid L 78.99 82.74 81.17 82.40 81.72 a 1.70 1.75 1.66 1.72 1.99 b 20.88 19.20 19.94 20.12 20.06

As a result, the pH of dough and bread tended to decrease slightly with acid addition.

After analyzing the distribution of microorganisms of the natural fermented species secured in this way, by cultivating the passage of natural fermented species by adjusting the conditions of hot water use and acid and salt, the microorganisms causing the action such as excessive alcohol fermentation were controlled. The utilization efficiency of fermented species can be improved, and even if continuous subculture is carried out under controlled conditions, it shows the same distribution of yeast as natural fermented species and does not interfere with normal fermentation.

Therefore, the microbial control optimization conditions of the natural fermented species established by the present invention can be established, and the natural fermentation baking technology can be advanced by using the same. Based on these basic materials, such as wheat flour choco pie, functional rice bread, and wheat flour cake, etc. It can be used for manufacturing, not only to increase the sales of companies, but also to contribute to the consumption of Korean agricultural products, the modernization of fermented foods, and the improvement of national health, as well as the enhancement and diversification of tourism products sold in Jeonju Hanok Village.

Several keywords corresponding to the food consumption trend can be categorized into safety, convenience, convergence, health orientation, high quality, innovation and nutrition, and HMR pursues both innovation and high quality beyond convenience. In addition, health functional foods tend to add health orientation, innovation, and convergence. In addition, it will be necessary to develop competitiveness as an industry with innovation, convenience, health orientation, high quality, and convergence while maintaining safety more firmly.

Depositary Name: Korea Microorganism Conservation Center

Accession number: KCCM12223P

Deposit date: 2018.02.06.

While the invention has been described with reference to the preferred embodiments, those skilled in the art will be able to variously modify and change the invention without departing from the spirit and scope of the invention as set forth in the claims below. It will be appreciated.

Claims (3)

a) adding hot water to the flour to knead to a suitable concentration to obtain a dough;
b) adding salt to the dough;
c) adding the passaged natural fermented species and acid when the temperature of the dough reaches 40-48 ° C .;
d) intermittently repeating step c); And
e) aging the dough added with the acid and salt at room temperature for 20-30 hours; includes;
The salt is added in 0.2 ~ 0.4g per 100g of a mixture of natural fermented species, flour and water, the acid is added in 3 ~ 10μl based on 100g of the total weight of the dough, the salt is salt, the acid Apple fermented vinegar
The natural fermented species includes Weissella cibaria KW1 (KCCM12223P) deposited at the Korea Microorganism Conservation Center,
Microbial control method of the natural fermented species, characterized in that it comprises a weight ratio of 1: 0.8 ~ 1.2: 0.3 ~ 0.5. delete 500-600 parts by weight of wheat flour, 500-600 parts by weight of natural fermented species controlled by the microorganism according to the method of claim 1, 330-400 parts by weight of water and kneading and then aged at room temperature for 4-5 hours to the primary dough Obtaining;
Mixing 1,600 to 1800 parts by weight of our wheat, 7 to 12 parts by weight of malt, and 100 to 1200 parts by weight of water to mature for 4 to 5 hours at room temperature to obtain a secondary dough;
Mixing 40 to 50 parts by weight of salt, 7 to 12 parts by weight of fresh yeast, and 250 to 300 parts by weight of water, and then adding the first and second doughs to mix the first and second doughs;
Kneading the mixed dough and our wheat at a weight ratio of 5-7: 1 and aging at low temperature for 1 day after aging at room temperature for 1-2 hours; And
Baking method using a natural fermented species comprising; baking the low-temperature aging dough in the baking step for 50 to 65 minutes at an oven temperature of 190 ~ 200 ℃.

Images