KR102290447B1 - Method for production of sourdough with exopolysaccharide - Google Patents

Abstract

The present invention relates to a method for producing exopolysaccharide-containing sourdough and baking using the same. The sourdough contains a large amount of exopolysaccharide (EPS) and yet produces little organic acid, and thus emits no strong acidity or irritating scent. According to the present invention, EPS-containing sourdough that contains a large amount of EPS and yet produces little organic acid and emits no strong acidity or irritating scent has been developed. With the present invention, bread enhanced in flavor and dextran content can be produced. The present invention is applicable to various types of baking (bread).

Description

Method for producing sourdough containing exopolysaccharide {Method for production of sourdough with exopolysaccharide}

The present invention relates to a method for manufacturing EPS-containing sourdough containing a large amount of exopolysaccharide (EPS) and not producing a strong acidity or irritating flavor due to the low amount of organic acid being produced and baking using the same.

Sourdough refers to a dough made by culturing lactic acid bacteria and yeast, and is also called acidic dough. This is sourdough, and a portion of this dough is left to be used as a sour strain to be added to the next fermented dough. Due to its unique flavor, it is a dough required for making European bread, especially rye bread. The main components of sour taste are lactic acid and acetic acid produced by lactic acid bacteria and acetic acid bacteria.

On the other hand, exopolysaccharide (EPS) is a polymer of a high molecular weight composed of sugar molecular units produced in various strains including lactic acid bacteria. As exopolysaccharide is known to play an important role in product quality (soft and moist texture, anti-aging of bread, flavor enhancement, etc.), interest in it is increasing in the bakery industry. EPS with these characteristics is known to be produced by lactic acid bacteria using sugar as a substrate.

On the other hand, in sourdough based on lactic acid bacteria, it does not seem difficult at first glance to produce sourdough containing a large amount of EPS, but there is a fundamental problem in manufacturing sourdough with increased production of EPS in the conventional general method. In a typical sourdough manufacturing method, a method of mixed fermentation of lactic acid bacteria and yeast, Saccharomyces cerevisiae , has been used, and when sugar (sucrose) is added as a substrate to induce EPS production, Sugar is decomposed by yeast invertase, making it difficult to produce exopolysaccharides.

Therefore, when producing exopolysaccharide fermented species, a method of single fermentation of lactic acid bacteria has been used. Although the production of exopolysaccharide may increase, the amount of organic acid produced is greater than that of mixed fermentation containing yeast, resulting in strong acidity and irritation. There is a problem that it is unsuitable for application to baking because it often has a phosphorus flavor.

Accordingly, there is a need to develop a technology capable of effectively producing exopolysaccharides and producing sourdough with excellent quality such as flavor and baking aptitude.

Republic of Korea Patent No. 10-0808956 (registration date: Feb. 25, 2008) relates to lactic acid bacteria isolated from kimchi and exopolysaccharide obtained therefrom, and more specifically, it is isolated from kimchi and produces exopolysaccharide. It can survive in an acidic environment of pH 3.0 to pH 5.0, has resistance to artificial gastric juice and artificial bile, and has probiotic activity (Leuconostoc sp.), exopolysaccharide and exopoly produced by the strain It relates to a method for producing saccharides, and probiotics comprising at least one selected from the group consisting of the strain, its culture solution, the concentrate of the culture solution, and the dried product of the culture solution as an active ingredient.

In the present invention, while containing a large amount of exopolysaccharide (EPS), it is intended to develop and provide EPS sourdough that does not produce strong acidity or irritating flavor due to not much production of organic acid.

The present invention mixes wheat flour, water, EPS (exopolysaccharide)-containing fermentation broth, starter, lactic acid bacteria, Saccharomyces cerevisiae and ferments to prepare sourdough, wherein the EPS-containing fermentation broth is sugar in water After adding, inactivated yeast, seaweed powder and lactic acid bacteria are added and fermented, and the starter is, in flour, water, lactic acid bacteria, Saccharomyces cerevisiae (Saccharomyces) cerevisiae ) provides a method for producing EPS-containing sourdough, characterized in that it is fermented by putting it.

On the other hand, in the present invention, the lactic acid bacteria, preferably leuconostoc mesenteroids ( Leuconostoc mesenteroides ) may be one.

On the other hand, in the present invention, the starter, preferably after fermenting at 25 ~ 29 ℃ for 12 ~ 36 hours, may be cooled.

On the other hand, in the present invention, the sourdough, preferably after fermentation at 25-29° C. for 6-11 hours, may be refrigerated and aged when pH 4.0±0.2 is reached.

In addition, the present invention provides a dough for baking, characterized in that the EPS-containing sourdough is added to flour and then fermented.

In addition, the present invention provides a bakery, characterized in that produced by baking the dough.

The present invention has developed a sourdough containing EPS that contains a large amount of exopolysaccharide (EPS), but does not produce strong acidity or irritating flavor due to the low amount of organic acid produced.

In addition, the present invention was able to manufacture bread with increased flavor and dextran content by using the EPS-containing sourdough developed in the present invention, and can be applied to various bread making (bread).

1 is a graph comparing the fragrance components of fermented EPS wheat according to the manufacturing method (single fermentation, mixed fermentation, two-step fermentation (2-step fermentation)).
Figure 2 is a graph of the results of comparing the fragrance components of the EPS wheat fermented species applied bread according to the manufacturing method (single fermentation, mixed fermentation, two-step fermentation (2-step fermentation)).

In the method for producing sourdough with increased production of EPS using a conventional general method, a method of mixed fermentation of lactic acid bacteria and yeast, Saccharomyces cerevisiae , has been used, but a substrate to induce the production of EPS When raw sugar (sucrose) is added, sugar is decomposed by yeast invertase, and there is a limitation in that it is difficult to produce exopolysaccharide. On the other hand, when producing exopolysaccharide fermented species, a method of single fermentation of lactic acid bacteria has been used. Although the production of exopolysaccharide may increase, the amount of organic acid produced is higher than that of mixed fermentation containing yeast, resulting in strong acidity and irritation. There is a problem that it is unsuitable for application to baking because it often has a phosphorus flavor. Accordingly, the present invention has developed a technology capable of producing sourdough with excellent quality such as flavor and baking aptitude while being able to effectively produce exopolysaccharide.

To this end, the present invention is to prepare sourdough by mixing and fermenting wheat flour, water, EPS (exopolysaccharide)-containing fermentation broth, starter, lactic acid bacteria, and Saccharomyces cerevisiae , wherein the EPS-containing fermentation broth is water After adding sugar, inactivated yeast, seaweed powder and lactic acid bacteria are added and fermented, and the starter is, in flour, water, lactic acid bacteria, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) It provides a method for producing EPS-containing sourdough, characterized in that it is fermented by putting it.

That is, the present invention is a substrate, instead of directly using sugar, after adding sugar to water, inactivated yeast (inactivated yeast), seaweed powder (seaweed powder) and lactic acid bacteria, the EPS-containing fermented broth prepared by fermentation By using, it was possible to increase the amount of exopolysaccharide production by preventing the degradation of sugar by yeast invertase. Furthermore, by using mixed fermentation containing yeast instead of single fermentation of lactic acid bacteria, it was possible to maintain low acidity and high quality such as flavor and baking aptitude.

On the other hand, in the present invention, as the lactic acid bacteria, an isolated strain or various commercially available lactic acid bacteria can be used without limitation. Specifically, microorganisms such as Lactobacillus, Bifidobacterium, Leutonostoc, and Lactococcus genus can be used without limitation, and among them, Leuconostoc mesenteroides is preferable. More preferably leuconostoc mesenteroids ( Leuconostoc mesenteroides ) It is good that it is SPCL742 (KCTC13797BP).

On the other hand, in the present invention, the starter, preferably after fermenting at 25 ~ 29 ℃ for 12 ~ 36 hours, may be cooled. At this time, the fermentation conditions may be carried out under any conditions as long as the temperature conditions allow lactic acid bacteria and yeast strains to grow at the same time, but it is preferable to carry out at 25 ~ 29 ℃. In addition, the fermentation time may be carried out until the bacteria are sufficiently grown, but it is preferable to ferment for about 12 to 36 hours.

On the other hand, in the present invention, the sourdough, preferably after fermentation at 25-29° C. for 6-11 hours, may be refrigerated and aged when pH 4.0±0.2 is reached. At this time, the fermentation conditions may be carried out under any conditions as long as the temperature conditions allow lactic acid bacteria and yeast strains to grow at the same time, but it is preferable to carry out at 25 ~ 29 ℃. In addition, the fermentation time may be carried out until the bacteria are sufficiently grown, but it is preferable to ferment for about 6 to 11 hours.

On the other hand, exopolysaccharide (EPS) is a polymer of a high molecular weight composed of sugar molecular units produced in various strains including lactic acid bacteria. Exopolysaccharides are known to play an important role in product quality (soft and moist texture, anti-aging of bread, flavor enhancement, etc.). In particular, it is known that lactic acid bacteria produce EPS using sugar as a substrate in the bakery industry.

In addition, the present invention provides a dough for baking, characterized in that the EPS-containing sourdough is added to flour and then fermented.

In addition, the present invention provides a bakery, characterized in that produced by baking the dough.

In the present invention, any dough for baking can be used as long as it is made by adding water and the like to flour. If necessary, salt (preferably refined salt), refined sugar, shortening, and the like may be used.

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. Since a known conventional method can be used, detailed description thereof will be omitted. do.

On the other hand, according to the following experiment, the present invention prepared a wheat fermented species comprising the step of adding an exopolysaccharide (EPS) fermentation broth and mixing lactic acid bacteria and yeast, and the fermented species was EPS and mannitol. It was confirmed that the flavor was excellent due to the high content and excellent fragrance components. In addition, when bread was manufactured using the fermented species, the physical properties (specific volume, texture, aging, moisture content) of the bread were excellent, and it was determined that the bread could be used as a material for various baking.

Hereinafter, the concept of the present invention will be described in detail through the following examples. However, the scope of the present invention is not limited only to the following examples, and includes modifications of technical ideas equivalent thereto.

[Example 1: Production and property test of EPS wheat fermented species through two-step fermentation of the present invention]

In this embodiment One) Preparation of EPS wheat fermented species through two-step fermentation (hereinafter referred to as 'two-step fermentation') including addition of exopolysaccharide (EPS) fermentation broth and 2) mixed fermentation of lactic acid bacteria and yeast to test the characteristics. For comparison, EPS wheat fermented species prepared by 'Lactobacillus single fermentation' and 'Lactobacillus and yeast mixed fermentation' were prepared and used.

1) Production of EPS wheat fermented species through two-step fermentation of the present invention

Before preparing the fermented species, EPS fermentation broth was prepared (Table 1). As shown in Table 1, water, sugar, inactivated yeast, seaweed powder and lactic acid bacteria were mixed, and then fermented in a fermenter at 27° C. for 48 hours.

Fermented liquid containing EPS rating up to 80 Sugar 20 inactivated yeast One seaweed powder 0.15 Leuconostoc mesenteroides SPCL742 Lactobacillus freeze-dried powder (10 ¹¹ CFU/g) 1X10 ⁸ CFU/g

Next, EPS wheat fermented species were prepared through single fermentation of lactic acid bacteria, mixed fermentation of lactic acid bacteria and yeast, and two-step fermentation. First, as shown in Table 2, 500 g of wheat flour, 700 g of water and cultured lactic acid bacteria were mixed, and then fermented in a fermenter at 27 ° C. for 24 hours to obtain a starter (culture), which was used to prepare EPS wheat fermented species (main culture).

starter
(Mixed fermentation)
(parts by weight) starter
(Single fermentation)
(parts by weight) flour 100 100 rating 140 140 Leuconostoc mesenteroides SPCL742 Lactobacillus Lyophilized Powder 1x10 ⁸ CFU/g 1x10 ⁸ CFU/g SPC native yeast Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) 1X10 ⁷ CFU/g - pH after fermentation (based on 15g) TTA (6.6/8.5) 4.19±0.01
4.93±0.54/
6.80±0.85 3.90±0.02
8.05±0.07/
10.21±0.01

* The source of Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) is Patent Registration No. 10-1551839 (Registration Date: September 3, 2015).

As shown in Table 3, for EPS wheat fermented species, 500 g of strong flour, 700 g of feed water (or fermented broth instead of water), and 330 g of starter fermented species were mixed and fermented for 8 to 9 hours in a fermenter at 27 ° C. When the pH reached 4.0 ± 0.2, cooled Then, it was refrigerated until the next day to complete the EPS wheat fermented species. At this time, in order to compare and analyze the characteristics according to the production method of the EPS wheat fermented species, each of the EPS wheat fermented species was prepared by a single fermentation method, a mixed fermentation method, and a two-step fermentation method. In the case of strain inoculum, lactic acid bacteria were inoculated at a level of ^{10 8} CFU/g compared to wheat flour, and yeast was added at a level of ^{10 7 CFU/g compared to wheat flour.} On the other hand, in the case of T1 fermented species (mixed fermentation) and T2 fermented species (single fermentation), 50 g of sugar as a substrate was added to produce up to 1.5% of EPS when producing EPS fermented species, and T3 fermented species (two-step fermentation) In this case, EPS-containing fermentation broth was added instead of water supply to prepare EPS to contain 2-3%.

T1 fermented species
(Mixed fermentation)
(parts by weight) T2 fermented species
(Single fermentation)
(parts by weight) T3 fermented species
(two-step fermentation)
(parts by weight) flour 100 100 100 rating 140 140 36.62 EPS fermentation broth of Table 1 - - 150 starter starter
(Mixed Fermentation) 66 starter
(Single fermentation) 66 starter
(Mixed fermentation)
66 Leuconostoc mesenteroides SPCL742 Lactobacillus Lyophilized Powder 1x10 ⁸ CFU/g 1x10 ⁸ CFU/g 1x10 ⁸ CFU/g SPC native yeast Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) 1X10 ⁷ CFU/g - 1X10 ⁷ CFU/g Sugar 10 10 -

2) Characteristics test of EPS wheat fermented species through two-step fermentation of the present invention

The characteristics (pH, EPS and sugar content, fragrance component) of EPS wheat fermented species (single fermentation, mixed fermentation, two-step fermentation) according to the manufacturing method were analyzed.

First, the pH, EPS, and sugar content of each EPS wheat fermented species (single fermentation, mixed fermentation, two-step fermentation) were analyzed.

T1 fermented species
(Mixed fermentation) T2 fermented species
(Single fermentation) T3 fermented species
(two-step fermentation) pH (based on 15g)
TTA (6.6/8.5) 3.89±0.01
7.65±0.36/
9.23±0.31 3.82±0.00
10.01±0.13/
12.05±0.21 4.16±0.01
8.48±0.03/
10.85±0.07 EPS content (%) 0.46±0.06 0.49±0.05 2.43±0.13 Moisture content (%) 63.05±0.22 60.98±0.37 59.05±0.20 sugar analysis
(%) fructose 1.06±0.02 0.19±0.00 3.54±0.09 glucose 0.43±0.03 0.47±0.01 0.62±0.03 mannitol 0.37±0.00 0.81±0.02 0.85±0.05 sucrose - 1.70±0.01 -

As a result, as shown in Table 4, in the case of T1 fermented species (mixed fermentation) or T2 fermented species (single fermentation), the EPS content was less than 0.5%, but in the case of T3 fermented species (two-step fermentation), the EPS content was about 2.43% at a high concentration. was found to contain. Through this, it was found that the T3 fermented species (two-step fermentation) contained up to 5 times more EPS compared to the T1 fermented species (mixed fermentation) manufactured in an industrial way.

Next, in order to compare the flavor components (fragrance components) of each EPS wheat fermented species (single fermentation, mixed fermentation, two-step fermentation), it was analyzed using a GC/MS system. Samples were analyzed by taking 1 g of each of the prepared EPS wheat fermented species, and the analysis conditions for fragrance components were shown in Table 5. After GC/MS analysis, quantitative values of fragrance components belonging to alcohol, aldehyde, amine, ester, acid, and ketone are compared using MSD chemstation program. did.

analysis system operating conditions GC/MS analysis *GC Model name: Agilent 7890A
*Inlet temperature : 230℃
*Column : DB-WAX (60 m X 250 um X 0.25 uM)
*Carrier gas : helium
*Flow rate: 1 ml/min
*Oven temperature program : from 40℃ (5 min) → 8℃/min → 230℃ (10min)
*MS detector: Agilent 5975C MSD (EI mode) SPME analysis * Fiber : DVB/Carboxen/SPME (Supelco Co.)
* Sample equilibration time
- incubation temp. 85℃
- incubation time 30 min

categories compounds T1 fermented species
(Mixed fermentation) T2 fermented species
(Single fermentation) T3 fermented species
(two-step fermentation) description acid Acetic acid - 3.2E+07 - acidic, sharp pungent sour vinegar alcohol Ethanol 1.4E+08 1.8E+07 2.6E+08 alcoholic ethereal medicinal Isobutyl alcohol 1.3E+07 - 1.1E+07 ethereal wine Isopentyl alcohol 1.4E+08 - - fusel alcoholic whiskey fruity banana 1-Hexanol 2.1E+07 6.3E+07 - ethereal fusel oily fruity alcoholic sweet green, pungent Phenethyl alcohol 3.0E+08 - 3.3E+08 sweet floral fresh bread rose honey amine Butylamine 8.8E+06 9.8E+06 4.1E+06 ammoniacal fishy Pentylamine - 9.9E+06 - ammoniacal fishy Hexylamine - 5.8E+06 - ammoniacal musty fishy ester Ethyl acetate 4.9E+07 1.7E+07 6.3E+07 ethereal fruity sweet weedy green grape rummy Isoamyl acetate 1.7E+07 - 1.8E+07 sweet fruity banana solvent Ethyl hexanoate 5.0E+06 - 1.1E+07 sweet fruity pineapple waxy green banana Ethyl octanoate - - 1.1E+08 fruity winey waxy sweet apricot banana brandy pear dairy creamy pineapple Ethyl decanoate - - 1.7E+07 sweet waxy fruity apple grape oily brandy Phenyl acetate 1.3E+07 - - floral rose sweet honey fruity tropical cocoa balsamic

The quantitative values of 15 major fragrance components of each EPS wheat fermented species (single fermentation, mixed fermentation, two-stage fermentation) were compared (Table 6), and amines (amine, 'fishy type (fishy smell)' according to the three fermented species were compared. ') and esters (ester, 'fruity series (fruity flavor)') are shown in FIG. 1 . In the case of T2 fermented species (single fermentation), amine-based substances such as acetic acid and 1-hexanol, which emit a pungent smell, and penthylamine and hexylamine, which emit a fishy smell. were mainly detected. On the other hand, in the case of T3 fermented species (two-step fermentation), esters such as phenethyl alcohol, which give off a floral scent, and ethyl hexanoate, and ethyl octanoate, which give off a fruity scent, are used. Substances of the system were mainly detected.

In particular, from the results of FIG. 1 , it was clearly confirmed that the content of the amine series giving off the fishy smell of the T3 fermented species (two-step fermentation) was reduced and the content of the ester series of the fruit flavor was excellently produced. Thus, it was confirmed that the flavor was superior to that of other fermented species (T1 fermented species (mixed fermentation), T2 fermented species (single fermentation)).

[Example 2: Manufacturing and testing of baking using EPS wheat fermented species through two-step fermentation of the present invention]

In this embodiment One) Using EPS wheat fermented species through two-step fermentation (hereinafter referred to as 'two-step fermentation') including addition of exopolysaccharide (EPS) fermentation broth and 2) mixed fermentation of lactic acid bacteria and yeast Bread (bread) was prepared and its efficacy was tested. For comparison, EPS wheat fermented species prepared by 'Lactobacillus single fermentation' and 'Lactobacillus and yeast mixed fermentation' were used.

1) Manufacture of bread using EPS wheat fermented species

Gravity-based wheat flour with a relatively low protein (gluten) content was used, and bread was prepared by the straight dough method. Fermented species were added so that the amount of fermented species added was 30% compared to wheat flour.

Put the ingredients shown in Table 7 below into a mixer (product name: SK101S MIXER: Japan), knead for 2 minutes in the second stage and 1 minute in the third stage, mix so that the final temperature of the dough becomes 25 °C, and then at 27 °C It was put in a fermenter and fermented for 2 hours. After the first fermentation was completed, the dough was molded and panned, followed by secondary fermentation at 38°C and 85% relative humidity for 80 minutes. The dough, which had undergone the secondary fermentation process, was baked in a tech oven at 210°C on the upper heat and 250°C on the lower heat for 37 minutes.

bread Ingredient name T1 fermented species
(Mixed fermentation)
applied bread
(parts by weight) T2 fermented species
(Single fermentation)
applied bread
(parts by weight) T3 fermented species
(two-step fermentation)
applied bread
(parts by weight) flour 87.5 87.5 87.5 SPC native yeast Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) 2 2 2 white party 4 4 4 refined salt 2 2 2 maintain 12 12 12 whole milk powder
4 4 4 rating 48.5 48.5 48.5 fermented species 30 30 30 total 190 190 190

2) Analysis of physical properties and aroma components of bread using EPS wheat fermented species

The physical properties (specific volume, texture, aging, moisture content) and fragrance components of bread using EPS wheat fermented species were analyzed. The specific volume was measured using Volscan profiler600 (Stable microsystems). For texture analysis, cut the bread to a thickness of 20mm and measure the hardness of the remaining parts (12 sheets) except for both ends using Texture analyzer TA. It was measured using XT plus100 (Stable microsystems). In the case of staling rate, it was expressed as the increase in hardness during 4 days of storage of the product. Staling rate = [hardness (day 5 - day 1) / days of storage (4 days)].

Item EPS Wheat Fermentation Application Product Characteristics T1 fermented species
(Mixed fermentation)
applied bread T2 fermented species
(Single fermentation)
applied bread T3 fermented species
(two-step fermentation)
applied bread product
(bread) costly
(ml/g, day 0) 3.99±0.01 3.96±0.07 4.04±0.01 Hardness
(g) Day 1 243.998±44.235 229.487±37.288 240.906±47.918 Day 5 628.080±129.365 593.759
±112.286 540.892
±110.068 aging degree
(g/day,
Change of hardness for 4 days) 96.023 91.068 79.869

As a result, as shown in Table 8, the specific volume of the bread to which the T3 fermented species (two-step fermentation) is applied increases than the bread to which the T1 fermented species (mixed fermentation) or T2 fermented species (single fermentation) manufactured in the existing industrial method is applied, It was confirmed that the softness was increased, and aging was delayed, thereby improving the quality.

Next, the GC/MS system was used to compare the flavor components (fragrance components) of the bread to which each EPS wheat fermented species (single fermentation, mixed fermentation, two-step fermentation) was applied. Samples were analyzed by taking 1 g of each of the prepared breads, and the analysis conditions for fragrance components were the same as in Table 5 above. After GC/MS analysis, quantitative values of fragrance components belonging to alcohol, aldehyde, amine, ester, acid, and ketone are compared using MSD chemstation program. did.

Quantitative values of 9 main flavor components of bread applied with each EPS wheat fermented species (single fermentation, mixed fermentation, two-stage fermentation) were compared (Table 9), and esters (ester, 'fruity series) according to the three fermented species were compared. (Fruit flavor)') and ketones (ketone, 'sweet series (sweet flavor)') are shown in FIG. 2 .

categories compounds T1 fermented species
(Mixed fermentation)
applied bread T2 fermented species
(Single fermentation)
applied bread T3 fermented species
(two-step fermentation)
applied bread description alcohol Ethanol 1.1E+08 9.47E+07 1.18E+08 alcoholic ethereal medicinal Isobutyl alcohol 8.1E+06 6.91E+06
7.73E+06
ethereal wine Isopentyl alcohol 8.4E+07
8.33E+07
7.91E+07
fusel alcoholic whiskey fruity banana Phenethyl alcohol 1.1E+08 9.75E+07
1.10E+08 sweet floral fresh bread rose honey 3-Butyn-1-ol 7.1E+06
6.19E+06
4.89E+06 ester Ethyl hexanoate 3.9E+06 3.17E+06 5.56E+06 sweet fruity pineapple waxy green banana Ethyl octanoate 1.7E+07 1.37E+07 1.71E+07 fruity winey waxy sweet apricot banana brandy pear dairy creamy pineapple ketone 2-Aminoacetophenone 3.9E+06 - 3.54E+06 grape sweet 1-Hydroxy-2-butanone - - 3.22E+06 sweet coffee musty grain malty butterscotch

Esters such as ethyl hexanote and ethyl octanoate, which produce fruity flavor in bread with T3 fermented species (two-step fermentation) compared to bread applied with T2 fermented species (single fermentation) A large amount of ketone strains such as 2-aminoacetophenone and 1-hydroxyl-2-butanone, which have a sweet flavor, were detected.

In particular, as shown in the results of FIG. 2 , the content of esters with fruit flavor and ketones with sweet flavor were the highest in bread to which T3 fermented species (two-step fermentation) was applied, and through this, other fermented species (T1 fermented species ( It was confirmed that the flavor of the bread to which the fermented species (T3 fermented (two-step fermentation)) prepared by adding fermented broth was applied compared to the application of mixed fermentation) and T2 fermented species (single fermentation)) was excellent.

Name of deposit institution: Korea Research Institute of Bioscience and Biotechnology

Accession number: KCTC13797BP

Deposit date: 20190122

Claims (6)

After adding sugar to water, inactivated yeast, seaweed powder, and Leuconostoc mesenteroides SPCL742 (KCTC13797BP) are added and fermented to produce a fermentation broth containing EPS (exopolysaccharide). step; and
Using the EPS (exopolysaccharide)-containing fermentation broth as a substrate, flour, water, starter, leuconostoc mesenteroides SPCL742 (KCTC13797BP) and Saccharomyces cerevisiae SPC-SNU 70-1 ( KCTC 12776BP) comprising the step of mixing and fermenting to prepare sourdough,
The starter is water, leuconostoc mesenteroides SPCL742 (KCTC13797BP) and Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) in wheat flour, characterized in that it is fermented Method for producing sourdough containing EPS.
delete According to claim 1,
The starter is
A method of producing EPS-containing sourdough, characterized in that it is fermented at 25-29° C. for 12-36 hours, and then cooled.
According to claim 1,
The sourdough,
A method of producing EPS-containing sourdough, characterized in that after fermentation at 25-29°C for 6-11 hours, and refrigerated aging when pH4.0±0.2 is reached.
A dough for baking, characterized in that it is prepared by adding the EPS-containing sourdough prepared by the manufacturing method of claim 1 to flour and then fermenting it.
Bread, characterized in that manufactured by baking the dough of claim 5.

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