KR102238634B1 - Method for the production of fermented wheat bran-milk product by lactic acid bacteria with increased flavor, nutrition and bread therefrom - Google Patents
Method for the production of fermented wheat bran-milk product by lactic acid bacteria with increased flavor, nutrition and bread therefrom Download PDFInfo
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- lactic acid
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/08—Denaturation, e.g. denaturation of protein
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- A23Y2220/00—
Abstract
Description
본 발명은 풍미 또는 영양이 향상된 밀기울-우유 유산균 발효물의 제조방법 및 그로부터 제조된 빵에 관한 것으로, 더욱 상세하게는 밀기울과 우유를 유산균으로 동시 발효시킴으로써 풍미와 영양이 향상된 발효물을 제조하고, 이 발효를 통해 얻어진 발효물을 제빵 소재로 이용하여 식이섬유가 증대된 제빵을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a bran-milk lactic acid bacteria fermented product with improved flavor or nutrition, and a bread prepared therefrom, and more particularly, to prepare a fermented product with improved flavor and nutrition by simultaneously fermenting bran and milk with lactic acid bacteria, It relates to a method of manufacturing a bakery with increased dietary fiber by using a fermented product obtained through fermentation as a baking material.
밀기울(wheat bran)은 밀을 빻아 체로 쳐서 남은 찌꺼기로, 제분밀로부터 밀가루와 배아를 분리한 나머지이며, 가루 형태를 이룬다. 대부분이 종자의 껍질부분이지만, 소량의 배아나 호분층을 포함하고 있다. 밀기울에는 단백질, 지방, 탄수화물, 수분, 무기질 등이 있지만, 특히 섬유질을 많이 함유하고 있다. Wheat bran is the residue left after crushing wheat and sifting it, and is the remainder of separating the flour and germ from the milled wheat, forming a powder form. Most of them are the shells of seeds, but they contain a small amount of embryos or algae layers. Wheat bran contains proteins, fats, carbohydrates, moisture, and minerals, but it contains a lot of fiber, especially.
밀기울은 벌레가 생기거나 부패하기 쉽지만, 높은 영양분을 가지고 소화가 잘 되어 주로 소, 닭 등 가축의 사료용으로 쓰이고 있다. 최근 들어 밀기울의 다양한 영양 성분 및 풍부한 식이섬유로 인한 효능에 주목하면서 훌륭한 식품 소재로 각광 받고 있다.Bran is easy to cause insects or decay, but it has high nutrients and is well digested, so it is mainly used as feed for livestock such as cattle and chickens. Recently, bran has been in the spotlight as an excellent food material, paying attention to the efficacy of various nutrients and rich dietary fiber.
하지만, 제빵 소재로는 많이 연구되지 않았고, 특히나 제빵에 식이섬유를 공급하는 공급원으로써의 연구는 거의 수행된 바가 없다. However, it has not been studied much as a baking material, and in particular, little research has been conducted as a source for supplying dietary fiber to baking.
본 발명은 유산균을 이용해 밀기울과 우유를 동시 발효시킴으로써 풍미와 영양이 향상된 밀기울-우유 발효물을 제조하고, 이를 이용해 고 식이섬유 제빵을 제조하고자 한다.The present invention is intended to produce a bran-milk fermented product with improved flavor and nutrition by simultaneously fermenting bran and milk using lactic acid bacteria, and using this to produce high dietary fiber baking.
본 발명은, 밀기울(wheat bran)과 우유의 혼합물에 유산균을 접종하고 발효시켜 제조한 밀기울-우유 유산균 발효물을 제공한다.The present invention provides a bran-milk lactic acid bacteria fermented product prepared by inoculating and fermenting lactic acid bacteria in a mixture of wheat bran and milk.
본 발명 밀기울-우유 유산균 발효물에 있어서, 상기 발효물은, 바람직하게 발효 후, 냉장온도에서 숙성시켜 제조한 것일 수 있다.In the present invention bran-milk lactic acid bacteria fermented product, the fermented product may be prepared by aging at a refrigerating temperature, preferably after fermentation.
본 발명 밀기울-우유 유산균 발효물에 있어서, 상기 유산균은, 비피도박테리움 (Bifidobacterium), 락토바실러스 애시도필러스 (Lactobacillus acidophilus), 스트렙토코커스 써모필러스 (Streptococcus thermophilus) 및 락토바실러스 불가리쿠스 (Lactobacillus bulgaricus) 중 선택되는 어느 하나 이상인 것일 수 있다.The present invention bran - in milk, lactic acid bacteria fermentation, the lactic acid bacteria, Bifidobacterium (Bifidobacterium), Lactobacillus ash FIG pillar's (Lactobacillus acidophilus), Streptococcus Thermo filler's (Streptococcus thermophilus) and Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus ) may be any one or more selected.
본 발명 밀기울-우유 유산균 발효물에 있어서, 상기 발효는, 바람직하게 pH 5.00~5.20 이 되도록 발효를 수행할 수 있다.In the present invention bran-milk lactic acid bacteria fermentation, the fermentation may be carried out so that the pH is preferably 5.00 to 5.20.
본 발명 밀기울-우유 유산균 발효물에 있어서, 바람직하게 상기 발효물을 첨가하여 제조한 밀가루 반죽을 제조한 것일 수 있다.In the present invention bran-milk lactic acid bacteria fermented product, preferably, it may be to prepare a flour dough prepared by adding the fermented product.
본 발명 밀기울-우유 유산균 발효물의 상기 밀가루 반죽에 있어서, 바람직하게 밀가루 반죽을 베이킹(Baking)하여 제조한 빵일 수 있다.In the dough of the present invention bran-milk lactic acid bacteria fermented product, preferably, it may be bread prepared by baking the dough.
본 발명은 밀기울과 우유의 혼합물에 유산균을 접종하고 동시 발효시킴으로써 고가의 장비 없이 유산균 발효를 통해 풍미와 영양이 증진된 밀기울-우유 유산균 발효물을 제조할 수 있었다. The present invention was able to prepare a bran-milk lactobacillus fermented product with improved flavor and nutrition through fermentation of lactic acid bacteria without expensive equipment by inoculating and simultaneously fermenting a mixture of bran and milk.
본 발명의 밀기울-우유 유산균 발효물은 빵을 포함하는 베이커리 분야에서 식품 소재로 사용할 수 있는데, 풍미와 영양학적 가치(식이섬유 증대)가 증진된 빵을 제조할 수 있다. The bran-milk lactic acid bacteria fermented product of the present invention can be used as a food material in the bakery field including bread, and a bread having improved flavor and nutritional value (increase of dietary fiber) can be produced.
이를 통해 본 발명은 농업 부산물로서, 특유의 이취와 거친 식감으로 인해 식품 소재로 활용되기 힘든 밀기울의 식품소재로의 활용 방안을 제시한다.Through this, the present invention proposes a method of utilizing bran as a food material, which is difficult to be used as a food material due to its characteristic off-flavor and rough texture as an agricultural by-product.
도 1은 본 발명의 밀기울-우유 유산균 발효물을 발효하기 위한 다른 유산균 3종의 향기 성분 비교를 나타낸 결과 그래프이다.
도 2는 본 발명의 밀기울, 우유, 유산균 3가지의 동시 발효와 우유, 유산균 발효의 2가지 혼합 발효의 차이를 나타내기 위한 향기 성분 비교 결과 그래프이다.
도 3은 본 발명의 방법에 따라 제조한 밀기울-우유 유산균 발효물의 모습이다.
도 4는 본 발명의 밀기울-우유 유산균 발효물을 이용하여 제조한 제빵(식빵)의 사진이다.
도 5는 본 발명의 밀기울-우유 유산균 발효물 발효 전, 후 향기성분을 비교한 그래프로 왼쪽그래프는 향기성분 전체 함량 증가에 관한 것이고, 오른쪽은 이취물질(aldehyde류)의 감소를 비교한 결과 그래프이다.
도 6은 본 발명 밀기울-우유 유산균 발효물 조성물에 대해 '발효 전'과 '발효 후'로 나누어 아미노산 성분의 변화를 비교한 결과 그래프이다.
도 7은 본 발명 밀기울-우유 유산균 발효물을 이용하여 제조한 제빵(식빵)의 식이섬유 함량(%) 변화에 대한 결과 그래프이다.1 is a graph showing a result of comparing the fragrance components of three different types of lactic acid bacteria for fermenting the bran-milk lactic acid bacteria fermentation product of the present invention.
Figure 2 is a graph showing the difference between two kinds of fermentation of bran, milk, and lactic acid bacteria simultaneously fermentation of three kinds of bran, milk, and lactic acid bacteria of the present invention.
Figure 3 is a state of bran-milk lactic acid bacteria fermented product prepared according to the method of the present invention.
Figure 4 is a photograph of a bakery (bread) prepared using the bran-milk lactic acid bacteria fermented product of the present invention.
Figure 5 is a graph comparing the fragrance components before and after fermentation of the bran-milk lactic acid bacteria fermentation product of the present invention. to be.
6 is a graph showing the result of comparing changes in amino acid components divided into'before fermentation'and'afterfermentation' for the present invention bran-milk lactic acid bacteria fermented product composition.
Figure 7 is a graph of the results of the change in dietary fiber content (%) of the bread (bread) prepared using the present invention bran-milk lactic acid bacteria fermented product.
본 발명은 밀기울과 우유의 혼합물에 유산균을 접종하고 발효시켜 제조한 것을 특징으로 하는 밀기울-우유 유산균 발효물을 제공한다.The present invention provides a bran-milk lactic acid bacteria fermented product, characterized in that produced by inoculating and fermenting a mixture of bran and milk with lactic acid bacteria.
본 발명은 밀기울을 별도의 가공없이 식빵에 바로 첨가하는 것이 아닌, 밀기울에 '우유'를 혼합한 후, 유산균을 접종하여 발효시켜 발효물로 제조한 후, 식빵에 첨가하는 것을 특징으로 한다. 이를 통해 본 발명의 밀기울-우유 유산균 발효물은 빵의 식이섬유 공급원 및 풍미를 증진시키기 위한 소재로 활용된다. The present invention is characterized in that the bran is not added directly to the bread without additional processing, but is added to the bread after mixing'milk' with the bran, inoculating lactic acid bacteria to ferment it, and then adding it to the bread. Through this, the bran-milk lactic acid bacteria fermented product of the present invention is used as a material for enhancing the dietary fiber source and flavor of bread.
본 발명에 있어서, 유산균은 바람직하게 비피도박테리움 (Bifidobacterium), 락토바실러스 애시도필러스 (Lactobacillus acidophilus), 스트렙토코커스 써모필러스 (Streptococcus thermophilus) 및 락토바실러스 불가리쿠스 (Lactobacillus bulgaricus) 중 선택되는 어느 하나 이상을 사용하는 것이 좋다.In the present invention, the lactic acid bacterium is one which is preferably selected from Bifidobacterium (Bifidobacterium), Lactobacillus ash FIG pillar's (Lactobacillus acidophilus), Streptococcus Thermo filler's (Streptococcus thermophilus) and Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus) It is better to use more than one.
한편, 밀기울은 밀을 빻아 체로 쳐서 남은 찌꺼기를 의미하는 것으로, 영어로는 'wheat bran'으로 부른다. 밀기울에는 아라비노자일란을 비롯한 여러 섬유질 성분이 많이 함유되어 있어 영양학적으로 우수한 소재이지만, 특유의 곡물 이취로 빵에 직접 적용하기에는 무리가 있었다. On the other hand, bran refers to the residue left behind by grinding wheat and sifting it, and in English it is called'wheat bran'. Wheat bran contains a lot of fibrous ingredients including arabino xylan, so it is an excellent nutritional material, but it was difficult to apply directly to bread due to its characteristic grain odor.
하지만, 본 발명에서는, 밀기울에 '우유'를 넣고 유산균으로 발효를 시킴으로써, 고가의 장비 없이 간편하게 영양학적 가치를 극대화 시키고, 풍미가 향상된 밀기울-우유 유산균 발효물을 제조할 수 있었다. However, in the present invention, by putting'milk' into bran and fermenting it with lactic acid bacteria, it was possible to manufacture a bran-milk lactic acid bacteria fermented product with improved flavor and maximizing nutritional value easily without expensive equipment.
한편, 본 발명에서의 밀기울-우유 유산균 발효물의 발효는 바람직하게 pH 5.00~5.20이 되도록 수행하는데, 바람직하게는 4.5~5시간 동안 수행하는 것이 좋다. On the other hand, the fermentation of the bran-milk lactic acid bacteria fermentation in the present invention is preferably carried out to a pH of 5.00 to 5.20, preferably for 4.5 to 5 hours.
한편, 본 발명에서 상기 밀기울-우유 유산균 발효물은 바람직하게 발효 후 냉장온도에서 12시간 이상 숙성시키는 것이 좋다.On the other hand, in the present invention, the bran-milk lactic acid bacteria fermented product is preferably aged for at least 12 hours at a refrigeration temperature after fermentation.
한편, 본 발명은 밀기울-우유 유산균 발효물을 첨가하여 제조한 밀가루 반죽을 베이킹하여 제조하는 것을 특징으로 하는 제빵을 제공한다.On the other hand, the present invention provides a bread, characterized in that the baking is prepared by baking a flour dough prepared by adding a bran-milk lactic acid bacteria fermented product.
본 발명에서 밀가루 반죽은 통상적으로 밀가루에 물 등을 첨가하여 만든 것이라면 어느 것이나 사용할 수 있는데, 필요에 따라 소금(바람직하게 정제염), 정백당, 쇼트닝 등을 첨가하여 만든 것을 사용할 수 있다.In the present invention, any flour dough may be used as long as it is made by adding water or the like to flour. If necessary, salt (preferably refined salt), white sugar, shortening, and the like may be added to the dough.
본 발명에서 '베이킹'은 통상적으로 빵으로 구워내는 과정을 의미하는데, 구체적으로 오븐 안에서 건식열로 굽는 방법을 지칭한다. 통상적으로 두꺼운 케이스에 반죽을 담아 오븐에 굽는 방법을 많이 사용할 수 있으며, 본 발명에서도 통상적인 방법을 사용할 수 있다 In the present invention,'baking' generally refers to a process of baking with bread, and specifically refers to a method of baking with dry heat in an oven. In general, there are many ways to put the dough in a thick case and bake it in an oven, and a conventional method can also be used in the present invention.
한편, 본 발명에서 제조한 제빵은, 바람직하게는 수용성 식이섬유가 많이 함유되어 있어 영양학적으로 우수하다. 또한, 밀기울-우유 유산균 발효물 첨가에 따른 곡물 이취가 발생하지 않아 관능적으로도 품질을 향상시키는 효과를 발휘한다.On the other hand, the baking prepared in the present invention is preferably nutritionally excellent because it contains a lot of water-soluble dietary fiber. In addition, bran-milk lactobacillus fermented products do not cause grain off-flavor, thus improving the quality organoleptically.
한편, 본 발명에서 사용하는 '제빵'이라는 용어는 '빵' 제품을 의미하는 것으로 본 발명에서 '빵'의 의미로 혼용해서 사용하기로 한다. Meanwhile, the term'bakery' used in the present invention refers to a product of'bread' and is used interchangeably with the meaning of'bread' in the present invention.
이하, 본 발명의 내용에 대해 하기 실시예 및 실험예에서 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예 및 실험예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다. Hereinafter, the content of the present invention will be described in more detail in the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following examples and experimental examples, and includes modifications of equivalent technical ideas.
[실험예 1: 밀기울-우유 유산균 발효물의 제조를 위한 최적 유산균의 선별][Experimental Example 1: Selection of optimal lactic acid bacteria for the production of bran-milk lactic acid bacteria fermentation products]
본 실험에서는 본 발명의 밀기울-우유 유산균 발효물의 제조를 위한 최적 유산균을 선별하고자 하였다. In this experiment, it was attempted to select the optimal lactic acid bacteria for the production of the bran-milk lactic acid bacteria fermented product of the present invention.
실험 샘플인 밀기울-우유 유산균 발효물을 제조하기 위해, 먼저 상온의 우유와 가열하여 멸균한 밀기울을 혼합하여 섞어 준 후 30 ℃로 유지하였다. 이후, LAB1, LAB2, LAB3의 3종 유산균을 각각 접종 한 후, 40℃에서 pH가 5.10이 될 때까지 정치발효하였다. 이때, 상기 LAB1는 크리스찬 한센 (Chr. Hansen)에서 구입한 상품명 ABY-3 유산균 제제로, 이 유산균 제제는 비피도박테리움 (Bifidobacterium) BB-12, 락토바실러스 애시도필러스 (Lactobacillus acidophilus) LA-5, 스트렙토코커스 써모필러스(Streptococcus thermophilus), 락토바실러스 델부르키 sub sp. 불가리쿠스(Lactobacillus delbruecki sub sp. bulgaricus)의 4종 혼합 유산균 제제이고(동물유래 유산균). LAB2는 크리스찬 한센(Chr. Hansen)에서 구입한 상품명 플로라 다니카(FLORA DANICA) 유산균의 유산균 제제로, 류코노스톡 메센테로이데스 subsp. 크레모리스 (Leuconostoc mesenteroides subsp. cremoris), 락토코커스 락티스 subsp. 크레모리스 (Lactococcus lactis subsp. cremoris), 락토코커스 락티스 subsp. 락티스 (Lactococcus lactis subsp. lactis), 락토코커스 락티스 subsp. 바이오바 디아세틸락티스 (Lactococcus lactis subsp. lactis biovar diacetylactis)의 4종 혼합 유산균 제제이며 (동물유래 유산균). LAB3는 락토바실러스 커바투스 (Lactobacillus curvatus) SPC-SNU 70-3 (KCTC 12778BP), 락토바실러스 플란타룸 (Lactobacillus plantarum) SPC-SNU 72-1 (KCTC 13314BP), 락토바실러스 브레비스(Lactobacillus brevis) SPC-SNU 70-2 (KCTC 12777BP), 락토바실러스 센프란시스센시스(Lactobacillus sanfranciscensis) SPC-SNU 70-4 (KCTC12779BP) 4종의 혼합 유산균 제제이다 (식물유래 유산균). In order to prepare an experimental sample of bran-milk lactic acid bacteria fermented product, first, milk at room temperature and sterilized bran by heating were mixed and mixed, and then maintained at 30°C. Thereafter, three types of lactic acid bacteria, LAB1, LAB2, and LAB3, were each inoculated, followed by stationary fermentation at 40°C until the pH reached 5.10. In this case, the LAB1 are in a trade name ABY-3 lactobacillus preparation purchased from Christian Hansen (Chr. Hansen), the lactic acid bacteria preparations are Bifidobacterium (Bifidobacterium) BB-12, Lactobacillus ash FIG filler's (Lactobacillus acidophilus) LA- 5, Streptococcus thermophilus , Lactobacillus delburki sub sp. Bulgaricus ( Lactobacillus delbruecki sub sp. bulgaricus ) is a mixture of four types of lactic acid bacteria (animal-derived lactic acid bacteria). LAB2 is a lactic acid bacteria formulation of lactic acid bacteria under the brand name FLORA DANICA purchased from Christian Hansen, and Leukono Stock Mecenteroides subsp. Cremoris ( Leuconostoc mesenteroides subsp.cremoris), Lactococcus lactis subsp. Cremoris ( Lactococcus lactis subsp.cremoris), Lactococcus lactis subsp. Lactis ( Lactococcus lactis subsp. lactis ), Lactococcus lactis subsp. It is a mixture of four types of lactic acid bacteria of Lactococcus lactis subsp. lactis biovar diacetylactis (animal-derived lactic acid bacteria). LAB3 is Lactobacillus curvatus (Lactobacillus curvatus) SPC-SNU 70-3 (KCTC 12778BP), Lactobacillus plantarum (Lactobacillus plantarum) SPC-SNU 72-1 (KCTC 13314BP), Lactobacillus brevis ( Lactobacillus brevis ) SPC SNU 70-2 (KCTC 12777BP), Lactobacillus metallocene Francis sensor system (Lactobacillus sanfranciscensis) SPC-SNU 70-4 (KCTC12779BP) is a mixture of lactic acid bacteria preparation of the 4 species (plant-derived lactic acid bacteria).
하기 표 1에는 본 발명에서 사용된 성분들의 함량을 기재하였다. Table 1 below lists the contents of the ingredients used in the present invention.
이와 같은 과정을 통해 밀기울-우유 유산균 발효물 샘플을 각각 제조하였고, 이렇게 제조한 밀기울-우유 유산균 발효물 샘플을 이용하여 공지의 방법으로 식빵을 각각 제조하였다. 식빵의 제조를 위한 원료들의 배합은 하기 표 2와 같았다. Through this process, each of the bran-milk lactic acid bacteria fermented product samples were prepared, and each bread was prepared by a known method using the thus prepared bran-milk lactic acid bacteria fermented product sample. The formulation of the raw materials for the manufacture of bread was shown in Table 2 below.
상기에서 각각 제조한 식빵 3종에 대해 향기성분을 분석하였고, 그 결과는 도 1과 같았다. 도 1은 밀기울-우유 유산균 발효물을 이용하여 제조한 식빵 3종의 향기 성분 분석결과이다. 도 1에서 'LAB1'은 LAB1 유산균을 이용하여 제조한 밀기울-우유 유산균 발효물을 사용한 식빵이고, 'LAB2'는 LAB2 유산균을 이용하여 제조한 밀기울-우유 유산균 발효물을 사용한 식빵이며, 'LAB3'은 LAB3 유산균을 이용하여 제조한 밀기울-우유 유산균 발효물을 사용한 식빵이다. Fragrance components were analyzed for each of the three types of bread prepared above, and the results were shown in FIG. 1. Figure 1 is a bran-milk lactic acid bacteria fermented product is a result of analysis of the flavor components of three types of bread prepared. In FIG. 1,'LAB1' is bread using bran-milk lactic acid bacteria fermented product manufactured using LAB1 lactic acid bacteria,'LAB2' is bread using bran-milk lactic acid bacteria fermented product manufactured using LAB2 lactic acid bacteria, and'LAB3' Is a bread made from bran-milk lactobacillus fermented product made using LAB3 lactic acid bacteria.
도 1에서 보는 바와 같이, 동물유래 유산균을 이용한 LAB1, LAB2 샘플의 경우, 둘 다 풍미 성분인 케톤(ketone)를 포함하여 다양한 향기성분류가 풍부하게 생성되었다. 하지만, 식물유래 유산균을 이용한 LAB2 샘플은 아세트산(acetic acid)을 포함한 산(acid) 류가 과량으로 생성되어 빵의 품질과 신맛에 영향을 미쳐 제빵 적성에 적합하지 않은 것으로 판단되었다. 또한, 식물유래 유산균 LAB3을 이용한 샘플의 경우, 향기성분 생성이 미미하였다. As shown in FIG. 1, in the case of LAB1 and LAB2 samples using animal-derived lactic acid bacteria, various flavor components were generated in abundance, including ketones, which are both flavor components. However, the LAB2 sample using plant-derived lactic acid bacteria was judged to be unsuitable for baking because an excessive amount of acid including acetic acid was generated, affecting the quality and acidity of bread. In addition, in the case of the sample using the plant-derived lactic acid bacteria LAB3, the generation of fragrance components was insignificant.
따라서, 제빵 적성에 적합한 LAB1을 발효물 제조를 위한 발효균주로 선택하고, 하기 실시예 및 실험예에 사용하였다. Therefore, LAB1 suitable for baking aptitude was selected as a fermentation strain for producing a fermented product, and was used in the following Examples and Experimental Examples.
[실험예 2: 우유, 밀기울 및 유산균의 동시 발효 효과 확인][Experimental Example 2: Confirmation of simultaneous fermentation effect of milk, bran and lactic acid bacteria]
본 실험은 "우유+밀기울+유산균" 의 "동시 발효" 가, "우유+유산균" 발효 후 밀기울을 혼합하는 "단독 발효 후 혼합" 하는 것과의 차이를 밝히기 위해 수행하였다. This experiment was conducted to clarify the difference between "simultaneous fermentation" of "milk + bran + lactic acid bacteria" and "mixing after single fermentation" in which wheat bran is mixed after fermentation of "milk + lactic acid bacteria".
"동시 발효" 샘플과 "단독 발효 후 혼합" 샘플을 각각 제조하였는데, "동시 발효" 인지 "단독 발효 후 혼합" 인지는 차이가 있고, 나머지는 상기 실험예 1에 기재된 방법과 동일하게 적용하여 식빵을 제조하였다. Samples of "simultaneous fermentation" and "mixture after single fermentation" were prepared respectively, but there is a difference between "simultaneous fermentation" or "mixture after single fermentation", and the rest were applied in the same manner as described in Experimental Example 1 Was prepared.
실험 결과는 도 2와 같이 나타났다. 도 2는 우유, 밀기울 및 유산균의 동시 발효의 효과를 확인하기 위한 것으로, "동시 발효" 샘플과 "단독 발효 후 혼합" 샘플을 이용하여 제조한 식빵의 향기성분 분석 결과이다. The experimental results were shown in FIG. 2. 2 is for checking the effect of simultaneous fermentation of milk, bran, and lactic acid bacteria, and is a result of analyzing aroma components of bread prepared using a "simultaneous fermentation" sample and a "mixing after single fermentation" sample.
도 2에서 보는 바와 같이, "동시 발효" 샘플을 이용한 식빵의 경우, 향기 성분이 "단독 발효 후 혼합" 샘플을 이용한 식빵에 비해 더 풍부한 것으로 나타났고, "단독 발효 후 혼합" 샘플을 이용한 식빵의 경우, 이취류인 알데하이드류의 생산이 높게 나타났다. As shown in Figure 2, in the case of the bread using the "simultaneous fermentation" sample, the fragrance component was found to be more abundant than the bread using the "mixed after alone fermentation" sample, and the bread using the "mixed after alone fermentation" sample In the case, the production of aldehydes, which are off-flavors, was high.
따라서, "동시 발효" 샘플이 "단독 발효 후, 혼합" 샘플에 비해 더 적합한 것으로 판단되었다. Thus, it was judged that the "simultaneous fermentation" sample was more suitable than the "after alone fermentation, mixed" sample.
[실시예 1: 밀기울-우유 유산균 발효물의 제조][Example 1: Preparation of bran-milk lactic acid bacteria fermented product]
본 실시예에서는 상기 실험예 1 및 2의 결과를 바탕으로 본 발명의 밀기울-우유 유산균 발효물을 제조하고자 하였다. In this example, based on the results of Experimental Examples 1 and 2, the bran-milk lactic acid bacteria fermented product of the present invention was to be prepared.
본 발명의 밀기울-우유 유산균 발효물을 제조하기 위해 상온의 우유와 가열하여 멸균한 밀기울을 혼합하여 섞어 준 후 30℃로 유지하였다. 이후, LAB1 유산균을 접종 한 후 40℃에서 pH가 5.10이 될 때까지 정치발효하였다. 하기 표 1에는 본 발명에서 사용된 성분들의 함량을 기재하였다. In order to prepare the bran-milk lactic acid bacteria fermented product of the present invention, milk at room temperature and sterilized bran by heating were mixed and mixed, and then maintained at 30°C. Thereafter, after inoculation of LAB1 lactic acid bacteria, stationary fermentation was performed at 40°C until the pH reached 5.10. Table 1 below lists the contents of the ingredients used in the present invention.
이와 같은 과정을 통해 도 3에서 확인할 수 있는 바와 같이 본 발명의 밀기울-우유 유산균 발효물을 제조하였다. 도 3은 본 발명의 방법에 따라 제조한 밀기울-우유 유산균 발효물의 사진이다. Through this process, as can be seen in FIG. 3, the bran-milk lactic acid bacteria fermented product of the present invention was prepared. Figure 3 is a photograph of bran-milk lactic acid bacteria fermented product prepared according to the method of the present invention.
[실시예 2: 본 발명 밀기울-우유 유산균 발효물을 이용하여 식빵 제조][Example 2: Preparation of bread using the present invention bran-milk lactic acid bacteria fermentation]
본 실시예에서는 상기 실시예 1에서 제조한 본 발명이 밀기울-우유 유산균 발효물을 이용하여 식빵을 제조하고자 하였다. In this example, the present invention prepared in Example 1 was to prepare bread using the bran-milk lactic acid bacteria fermented product.
식빵의 제조를 위한 원료들의 배합은 하기 표 4와 같았다. The formulation of the raw materials for the manufacture of bread was shown in Table 4 below.
상기 표 4에 기재된 레서피로 식빵 제조를 위한 공지의 방법을 통해 도 4에서와 같이 식빵을 제조하였다. 도 4는 본 발명의 밀기울-우유 유산균 발효물을 이용하여 제조한 식빵의 사진이다. Bread was prepared as shown in FIG. 4 through a known method for manufacturing bread with the recipes described in Table 4 above. Figure 4 is a photograph of bread prepared using the bran-milk lactic acid bacteria fermented product of the present invention.
[실험예 3: 본 발명 발효물의 성분 분석] [Experimental Example 3: Analysis of Components of the Fermented Product of the Invention]
1) 향기 성분 분석 1) Fragrance component analysis
발효에 의해 본 발명 발효물의 향기성분이 어떻게 변화하였는지를 확인하고자 상기 실시예 1에서 제조한 본 발명 발효물의 향기성분을 분석하였다. In order to confirm how the fragrance component of the fermented product of the present invention was changed by fermentation, the fragrance component of the fermented product of the present invention prepared in Example 1 was analyzed.
실험은 실시예 1의 발효물 조성물에 대해 '발효 전'과 '발효 후'로 나누어 향기 성분의 변화를 비교함으로써 수행하였다.The experiment was performed by dividing the fermented product composition of Example 1 into'before fermentation' and'after fermentation' and comparing changes in the fragrance components.
실험 결과는 도 5와 같이 나타났다. 도 5는 발효에 의해 본 발명 발효물의 향기성분이 어떻게 변화하였는지를 보여주는 결과이다. 도 5에서 보는 바와 같이, 발효를 거침으로써 전체적인 향기성분의 총량이 3배 이상 증가함을 확인할 수 있었다. 특히, 이취인 알데하이드(aldehyde)의 함량이 많이 준 것을 확인할 수 있었고, 산(acid)의 함량은 크게 증가한 것을 확인할 수 있었다. The experimental results were shown in FIG. 5. 5 is a result showing how the fragrance component of the fermented product of the present invention was changed by fermentation. As shown in FIG. 5, it was confirmed that the total amount of the overall fragrance component increased by 3 times or more by fermentation. In particular, it was confirmed that the content of aldehyde, which is an off-flavor, was large, and the content of acid was significantly increased.
이와 같은 결과를 통해, 본 발명의 발효물은, 발효를 거침으로써, 이취가 감소한 것으로 결론내릴 수 있었다. Through such results, it could be concluded that the fermented product of the present invention, by going through fermentation, reduced off-flavor.
2) 아미노산 성분 분석 2) Amino acid composition analysis
발효에 의해 본 발명 발효물의 아미노산 성분이 어떻게 변화하였는지를 확인하고자 상기 실시예 1에서 제조한 본 발명 발효물의 아미노산 성분을 분석하였다. In order to confirm how the amino acid component of the fermented product of the present invention was changed by fermentation, the amino acid component of the fermented product of the present invention prepared in Example 1 was analyzed.
실험은 실시예 1의 발효물 조성물에 대해 '발효 전'과 '발효 후'로 나누어 아미노산 성분의 변화를 비교함으로써 수행하였다.The experiment was performed by dividing the fermented product composition of Example 1 into'before fermentation' and'after fermentation' and comparing changes in amino acid components.
실험 결과는 도 6과 같이 나타났다. 도 6에서 보는 바와 같이, 발효를 거침으로써 유리 아미노산의 함량이 줄어드는 것을 확인할 수 있었다. 도 6은 발효에 의해 본 발명 발효물의 아미노산 성분이 어떻게 변화하였는지를 보여주는 사진이다. The experimental results were shown in FIG. 6. As shown in Figure 6, it was confirmed that the content of free amino acids decreased by fermentation. 6 is a photograph showing how the amino acid component of the fermented product of the present invention was changed by fermentation.
이와 같은 결과를 통해, 본 발명의 발효물은, 발효를 거침으로써, 유리 아미노산의 함량이 줄어들고, 유산균이 대사를 통해 아미노산을 향기성분으로 전환시킨 것을 확인할 수 있었다. Through these results, it was confirmed that the fermented product of the present invention, by fermentation, reduced the content of free amino acids, and lactic acid bacteria converted amino acids into fragrance components through metabolism.
[실험예 4: 본 발명 발효물으로 제조한 식빵의 식이섬유 성분 분석] [Experimental Example 4: Analysis of Dietary Fiber Components of Bread Made with Fermented Products of the Invention]
본 발명 발효물을 이용하여 제조한 식빵의 식이섬유 성분이 어떻게 변화하였는지를 확인하고자, 상기 실시예 2에서 제조한 본 발명 식빵의 식이섬유 성분을 분석하였다. In order to confirm how the dietary fiber component of the bread prepared using the fermented product of the present invention was changed, the dietary fiber component of the bread prepared in Example 2 was analyzed.
실험은 실시예 2의 식빵에 대해 '발효 전'과 '발효 후'로 나누어 식이섬유 성분의 변화를 비교함으로써 수행하였다.The experiment was performed by dividing the bread of Example 2 into'before fermentation' and'after fermentation' and comparing changes in dietary fiber components.
실험 결과는 도 7과 같이 나타났다. 도 7에서 보는 바와 같이, 발효를 거침으로써 수용성 식이섬유의 함량이 늘어나는 것을 확인할 수 있었다. 도 7은 본 발명 발효물을 이용하여 제조한 식빵의 식이섬유 성분이 어떻게 변화하였는지를 보여주는 결과이다. The experimental results were shown in FIG. 7. As shown in FIG. 7, it was confirmed that the content of water-soluble dietary fiber was increased by fermentation. 7 is a result showing how the dietary fiber component of bread prepared using the fermented product of the present invention was changed.
이와 같은 결과를 통해, 본 발명을 통해 수용성 식이섬유의 함량이 증대된 빵을 제조할 수 있음을 확인할 수 있었다.Through these results, it was confirmed that bread having an increased content of water-soluble dietary fiber can be manufactured through the present invention.
Claims (6)
상기 유산균은 비피도박테리움 (Bifidobacterium) BB-12, 락토바실러스 애시도필러스 (Lactobacillus acidophilus) LA-5, 스트렙토코커스 써모필러스(Streptococcus thermophilus) 및 락토바실러스 델부르키 sub sp. 불가리쿠스(Lactobacillus delbruecki sub sp. bulgaricus)의 4종 혼합 유산균 제제를 포함하여,
발효 후 케톤의 함량은 증진되는 반면 알데히드 함량은 감소되어 풍미가 증진된 것을 특징으로 하는 제빵용 밀기울-우유 유산균 발효물.
It is prepared by inoculating and fermenting lactic acid bacteria in a mixture of wheat bran and milk,
The lactic acid bacteria is Bifidobacterium (Bifidobacterium) BB-12, Lactobacillus ash FIG filler's (Lactobacillus acidophilus) LA-5, Streptococcus Thermo filler's (Streptococcus thermophilus) and Lactobacillus del Burkina sub sp. Including 4 kinds of mixed lactic acid bacteria preparations of bulgaricus ( Lactobacillus delbruecki sub sp. bulgaricus),
Bran-milk lactobacillus fermented product, characterized in that the flavor is enhanced by increasing the content of ketones after fermentation while decreasing the content of aldehydes.
상기 밀기울-우유 유산균 발효물은,
발효 후, 냉장온도에서 숙성시킨 것을 특징으로 하는 제빵용 밀기울-우유 유산균 발효물.
The method of claim 1,
The bran-milk lactic acid bacteria fermented product,
After fermentation, bran-milk lactic acid bacteria fermented product for baking, characterized in that it is aged at a refrigerated temperature.
상기 발효는,
pH 5.00~5.20이 되도록 발효를 수행하는 것을 특징으로 하는 제빵용 밀기울-우유 유산균 발효물.
The method of claim 1,
The fermentation is,
Bran for baking, characterized in that the fermentation is performed to a pH of 5.00 to 5.20-fermented milk lactic acid bacteria.
Bran for baking of claim 1-flour dough prepared by adding fermented milk lactic acid bacteria.
Bread prepared by baking the dough of claim 5.
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