KR102461218B1 - Method for preparing of wheat grass, wheat grass prepared thereby and food using the same - Google Patents

Abstract

The present invention relates to a method for producing wheat sprouts with reduced off-flavor, and to wheat sprouts prepared accordingly, and food products prepared using the same, comprising the steps of: (A) mixing wheat sprouts, enzymes and saline with enzyme treatment; And (B) mixing and fermenting the enzyme-treated wheat sprouts and lactic acid bacteria; by including, the peculiar odor of wheat sprouts is reduced, the texture of bread using the same is improved, and the elasticity, bulkiness and sensory properties of the bread are excellent.

Description

Method for preparing wheat sprouts with reduced off-flavor, wheat sprouts prepared accordingly, and food prepared using the same

The present invention relates to a method for producing wheat sprouts with reduced off-flavor characteristic of wheat sprouts, to wheat sprouts prepared accordingly, and to foods using the wheat sprouts.

Wheat is the oldest grain among the crops used by mankind, and it is one of the three major crops used as a staple food by about 40% of the world's population. The food self-sufficiency rate of domestic wheat is about 1.0%, but more than 50% of it is not sold and remains in excess of inventory, so the need for developing various products that can overcome the limitations of domestic consumption of domestic wheat is very high.

Compared to imported wheat, domestic wheat is more expensive and less fair than imported wheat, which is why it is in danger of extinction due to lack of competitiveness. Recently, as interest in health has increased, preference for domestic wheat, which is safer than imported wheat, is increasing as a standard for correct eating habits. However, according to the National Statistical Office, the government reduced the production target of 10% self-sufficiency from 2017 to 2015 due to the soaring international grain prices and strengthening food security. · The basic direction is to support the establishment of infrastructure, such as expansion of storage facilities.

In the process of germination of wheat, young sprouts before nodal parts are formed are called wheat grass, and during germination, they have various active ingredients such as amino acids, minerals, vitamins, and chlorophyll. Currently, wheat sprouts are powdered or juiced, and are often used as health functional supplements for nutritional deficiencies and adult diseases. This is mainly the young shoots grown 7 to 10 days after the germination of wheat. The proteasome contained in wheat sprouts has been suggested as an adjuvant for cancer treatment and has been reported to have an effect of inhibiting the growth of HeLa cancer cells, as well as having an antioxidant effect, anti-aging effect, and colorectal cancer.

In addition, it is reported that when taking wheatgrass juice, it increases the hemoglobin level, which helps patients with anemia, reduces senile cataract, inhibits cancer cell growth, and has excellent antioxidant activity. In Korea, studies have been conducted on the hypoglycemic effect, lipid accumulation inhibitory effect, antioxidant, antibacterial effect, and hair growth effect of wheatgrass extract. In Korea, as the efficacy of wheat sprouts is known, the number of growers is increasing. Mainly, they are produced and sold in the form of juice or raw materials, but they have shortcomings in quality control and short preservation period. Recently, wheat sprout products in powder form have been produced to supplement this, but problems such as off-flavor have not been resolved, and various commercialization studies are still insufficient.

Therefore, there is a need for a method that can be used in various products by reducing the off-flavor of wheat sprouts.

Republic of Korea Patent Publication No. 2015-0122337 Republic of Korea Patent No. 2085503

It is an object of the present invention to provide a method for producing wheat sprouts with reduced off-flavor peculiar to wheat sprouts.

In addition, another object of the present invention is to provide wheat sprouts prepared according to the above production method.

In addition, another object of the present invention is to provide a food using the wheat sprout.

The method for producing wheat sprouts with reduced off-flavor of the present invention for achieving the above object comprises the steps of: (A) mixing wheat sprouts and enzymes with enzyme treatment; and (B) mixing and fermenting wheat sprouts and lactic acid bacteria treated with the enzyme.

In step (A), 0.1 to 1.0 parts by weight of an enzyme may be mixed with respect to 100 parts by weight of wheat sprout.

In step (A), the enzyme may be at least one selected from the group consisting of celluclast, cellulose, proneronase and biscozyme.

Enzyme treatment in step (A) may be performed at 40 to 70 ℃ for 10 to 50 minutes.

In step (B), the lactic acid bacteria may be mixed in an amount of 1 to 10 parts by weight based on 100 parts by weight of wheat sprout.

In step (B), the lactic acid bacteria are Streptococcus thermophilus , Lactobacillus bulgaricus , Lactobacillus acidophilus, Lactobacillus casei , Lactobacillus casei Lactobacillus gasseri ), Lactobacillus helveticus ( Lactobacillus helveticus ), Lactobacillus fermentum ( Lactobacillus fermentum ), Lactobacillus paracasei ( Lactobacillus paracasei ), Lactobacillus rectorium ( Lactobacillus ), Lactobacillus plant Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) and Lactobacillus salivarius ( Lactobacillus salivarius ) may be two or more selected from the group consisting of.

Preferably, the lactic acid bacteria may be a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of 1: 1-3.

The number of lactic acid bacteria in step (B) may be 1.0X10 ⁸ to 9.0X10 ⁹ CFU/g.

Fermentation in step (B) may be performed at 30 to 50 ℃ under 100 to 500 rpm.

In addition, the wheat sprout of the present invention for achieving the above other object may be prepared according to the above manufacturing method.

In addition, the food of the present invention for achieving the above another object may be to include the wheat sprout.

The food may be bread or cookies.

The bread may contain 1 to 10 parts by weight of wheat germ based on 100 parts by weight of wheat flour.

The bread may be white bread, morning bread, castella, cake sheet or roll.

The cookie may contain 1 to 10 parts by weight of wheat sprouts based on 100 parts by weight of wheat flour.

Wheat sprouts treated with the enzyme and lactic acid bacteria of the present invention can be used in various products because the characteristic odor of wheat sprouts is reduced and color preference is improved.

In addition, foods such as bread or cookies containing wheat sprouts treated with the enzyme and lactic acid bacteria have excellent color and flavor preference, unlike the conventional (using untreated wheat sprouts), even when the wheat sprout content treated with enzymes and lactic acid bacteria is increased, In the case of bread, it has excellent texture, elasticity, bulkiness, and sensuality.

1 is a photograph of a side of bread prepared according to an embodiment, a control and a comparative example of the present invention.

The present invention relates to a method for producing wheat sprouts with reduced off-flavor characteristic of wheat sprouts, to wheat sprouts prepared accordingly, and to foods using the wheat sprouts.

Hereinafter, the present invention will be described in detail.

The method for producing wheat sprouts with reduced off-flavor of the present invention comprises the steps of: (A) enzymatic treatment by mixing wheat sprouts, enzymes and saline; and (B) mixing and fermenting the enzyme-treated wheat sprouts and lactic acid bacteria.

First, in step (A), wheat germ, enzyme and saline are mixed and the enzyme treatment is performed at 40 to 70 ° C., preferably 50 to 60 ° C. for 10 to 50 minutes, preferably 20 to 30 minutes.

The wheat sprout refers to a young sprout before the node portion is generated in the process of wheat germination, and in the present invention, wheat sprouts grown for 12 to 15 days after sprouting are used.

The process of treating with the enzyme is used together with the process of fermentation with lactic acid bacteria to not only reduce the peculiar odor of wheat sprouts, but also improve the texture, bulkiness and sensuality when wheat sprouts treated with the enzyme and lactic acid bacteria of the present invention are used in food. . Moreover, when the process of treating with enzymes is used alone without using the process of treating with enzymes together with the process of fermenting with lactic acid bacteria, all of the elasticity, texture, bulkiness and sensory properties of food are reduced.

The enzyme used in the present invention is not particularly limited as long as it is an enzyme that can treat wheat sprouts, but preferably from the group consisting of celluclast, cellulose , proneronase and viscozyme . One or more selected types can be mentioned.

The enzyme is contained in an amount of 0.1 to 1.0 parts by weight, preferably 0.1 to 0.5 parts by weight, based on 100 parts by weight of wheat sprout. If the content of the enzyme is less than the lower limit, the enzyme is not treated and the odor is slightly reduced when treated with lactic acid bacteria later, and the elasticity, texture, bulkiness and sensory properties of the food may be reduced. Off-flavors other than off-flavors may occur, which may reduce the organoleptic properties.

The saline is used to help the enzyme treatment, and it is preferable to use it in an amount of 100 to 300 parts by weight, preferably 200 to 250 parts by weight, based on 100 parts by weight of wheat sprout.

When the temperature and time during the enzymatic treatment are less than the lower limit, the off-flavor is not reduced even when treated with lactic acid bacteria, and when it exceeds the upper limit, other off-flavors may occur and the functionality may be reduced.

After treating the wheat sprouts with the enzyme in step (A), the enzyme is inactivated by heating at 80 to 100° C. for 3 to 10 minutes.

Next, in step (B), the enzyme-treated wheat sprouts and lactic acid bacteria are mixed at 30 to 50 ° C., preferably at 35 to 40 ° C. at 100 to 500 rpm, preferably at 100 to 200 rpm for 2 to 8 hours. , preferably by fermenting wheat sprouts treated with enzymes for 3 to 4 hours to prepare wheat sprouts with reduced off-flavor.

The process of fermenting with the lactic acid bacteria is used sequentially with the process of treating with enzymes to not only reduce the peculiar odor of wheat sprouts, but also improve the texture, volume and sensuality when used in food. When untreated wheat sprouts are treated with lactic acid bacteria alone or treated with lactic acid bacteria and then treated with enzymes without enzyme treatment, elasticity, texture, bulkiness, and sensory properties are remarkably reduced.

The lactic acid bacterium used in the present invention is not particularly limited as long as it is a lactic acid bacterium capable of fermenting wheat sprouts treated with enzymes, but preferably, Streptococcus thermophilus , Lactobacillus bulgaricus ), Lactobacillus aci Dopilus ( Lactobacillusacidophilus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus gasseri ( Lactobacillus gasseri ), Lactobacillus helveticus ( Lactobacillus helveticus ), Lactobacillus permentum ( Lactobacillus paramentum ), Lactobacillus permentum ( Lactobacillus paramentum ) ), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus reuteri ( Lactobacillus reuteri ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) and Lactobacillus salivarius ( Lactobacillus salivarius ) and two or more selected from the group consisting of, More preferably, Streptococcus thermophilus and Lactobacillus bulgaricus may be mixed so that S bacteria and L bacteria are mixed.

When using the lactic acid bacteria in which the Streptococcus thermophilus and Lactobacillus bulgaricus are mixed, Streptococcus thermophilus ( Streptococcus thermophilus ) and Lactobacillus bulgaricus ( Lactobacillus ) are 1: 1 It is mixed in a weight ratio of -3, preferably 1:1, by weight. When the content of Lactobacillus bulgaricus based on Streptococcus thermophilus is less than the lower limit, the peculiar odor of wheat sprout is slightly reduced, and elasticity and texture may be reduced when applied to food, If the upper limit is exceeded, the peculiar odor of wheat sprouts may become more severe, and the sensory properties may be reduced when applied to food.

When only L bacteria are mixed as lactic acid bacteria, the odor of wheat sprouts cannot be reduced at all, and elasticity and texture may be significantly reduced when applied to food.

The number of lactic acid bacteria of the present invention is preferably 1.0X10 ⁸ to 9.0X10 ⁹ CFU/g to reduce the peculiar odor of wheat sprout, and to provide excellent elasticity, texture and sensuality when applied to food.

The lactic acid bacteria is used in an amount of 1 to 10 parts by weight, preferably 3 to 6 parts by weight, based on 100 parts by weight of wheat sprout. If the content of lactic acid bacteria is less than the lower limit, the peculiar odor of wheat sprout may not be reduced, and if it exceeds the upper limit, the texture and elasticity may be reduced when applied to food.

When the temperature, time, and speed during fermentation are less than the lower limit, fermentation is not performed and the peculiar odor of wheat sprout is slightly reduced.

After treating the enzyme-treated wheat germ in step (B) with lactic acid bacteria, it is heated at 80 to 100° C. for 3 to 10 minutes to inactivate lactic acid bacteria.

Wheat sprouts treated with enzymes and lactic acid bacteria in this way can be used by freeze-drying.

In addition, the present invention can prepare a food containing wheat sprouts prepared according to the above. The food is not particularly limited as long as it can contain wheat sprouts treated with the enzyme and lactic acid bacteria, but preferably bread or cookies.

For example, the bread contains 1 to 10 parts by weight, preferably 1 to 5 parts by weight of wheat sprouts treated with enzymes and lactic acid bacteria, based on 100 parts by weight of wheat flour. When the content of wheat sprouts treated with enzymes and lactic acid bacteria is less than the lower limit, the texture, elasticity, bulkiness, and sensory properties of the bread may not be excellent.

The bread may have different additives depending on the type, but may basically further include sugar, butter, yeast, powdered skim milk, salt and water.

Bread that can be prepared containing wheat sprouts treated with the enzyme and lactic acid bacteria of the present invention is not particularly limited, but preferably white bread, morning bread, castella, cake sheet or roll.

As another example, the cookie contains 1 to 10 parts by weight of wheat sprouts treated with enzymes and lactic acid bacteria, preferably 2 to 8 parts by weight, based on 100 parts by weight of wheat flour. If the content of wheat sprouts treated with enzymes and lactic acid bacteria is less than the lower limit, the hardness and functionality of the cookie may not be excellent.

Hereinafter, preferred examples are presented to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It goes without saying that such variations and modifications fall within the scope of the appended claims.

bread

Control 1. Omit wheatgrass powder

Using a kneader (NVM-SN16, 50L, Daeyoung Co., Seoul, Korea), 100 parts by weight of strong flour, 6.5 parts by weight of sugar, 2 parts by weight of yeast, 3.6 parts by weight of skim milk, and 66 parts by weight of water were mixed and cleaned. 5 parts by weight of butter was added to the dough to form a dough. The temperature of the dough was made to be 26 ~ 28 ℃. The dough was first fermented in a fermenter (BP-40, Dae Young Co., Korea) at a temperature of 32 ℃ and a relative humidity of 80%, then divided into 80 g and round, followed by intermediate fermentation at room temperature for 10 minutes. did. The dough is molded and put into a bread pan with a width X length X height of 7cmX7cmX7cm, and secondary fermentation is performed for 40 minutes in a fermenter at a temperature of 37 ° C and a relative humidity of 85%, and then in an oven (FDO) at 180 ° C. -7102, Dae Young Co., Korea) was baked for 20 minutes and allowed to cool for 1 hour to prepare bread.

Example 1. 1 part by weight of wheat sprouts treated with enzymes and lactic acid bacteria

Manufacture of wheat germ powder treated with enzymes and lactic acid bacteria

Soak the wheat in water for 5 hours, drain the water, and then sprinkle it on the bed with culture soil, cover it with gauze for 2 days before germination, and water once every 5 hours. After growing for 14 days, only the above-ground part is cut and used as wheat sprouts.

The wheat sprouts were sterilized at 60 ° C., 200 parts by weight of saline and 0.1 parts by weight of cellulose were added to 100 parts by weight of the sterilized wheat sprouts, and the enzyme was treated at 55 ° C. for 20 minutes, and then heated at 90 ° C. for 5 minutes to obtain enzyme. inactivated. After inoculating 5 parts by weight of mixed lactic acid bacteria (Treptococcus thermophilus: Lactobacillus bulgaricus = 1:1 weight ratio, 1.49X10 ⁹ CFU/g) to wheat sprouts treated with the enzyme, incubator (SI-100R, Han Yang Scientific Equipment) Co., Ltd, Seoul, Korea) at 37° C. for 4 hours at a rate of 100 rpm. Upon completion of fermentation, the mixture was heated to 90 °C for 5 minutes to inactivate the mixed lactic acid bacteria.

After removing moisture from the wheat sprouts treated with the enzyme and mixed lactic acid bacteria, they were frozen at -20 °C and then freeze-dried to obtain wheat sprout powder.

bread making

Using a kneader (NVM-SN16, 50L, Daeyoung Co., Seoul, Korea), 100 parts by weight of strong flour, 1 part by weight of wheatgrass powder prepared above, 6.5 parts by weight of sugar, 2 parts by weight of yeast, 3.6 parts by weight of skim milk and water After mixing 66 parts by weight, 5 parts by weight of butter was added to the cleaned-up dough to form a dough. The temperature of the dough was made to be 26 ~ 28 ℃. The dough was first fermented in a fermenter (BP-40, Dae Young Co., Korea) at a temperature of 32 ℃ and a relative humidity of 80%, then divided into 80 g and round, followed by intermediate fermentation at room temperature for 10 minutes. did. The dough is molded and put into a bread pan with a width X length X height of 7cmX7cmX7cm, and secondary fermentation is performed for 40 minutes in a fermenter at a temperature of 37 ° C and a relative humidity of 85%, and then in an oven (FDO) at 180 ° C. -7102, Dae Young Co., Korea) was baked for 20 minutes and allowed to cool for 1 hour to prepare bread.

Example 2. 3 parts by weight of wheat sprouts treated with enzymes and lactic acid bacteria

Bread was prepared in the same manner as in Example 1, except that 3 parts by weight of wheat sprout powder was used instead of 1 part by weight of wheat sprout powder when preparing bread.

Example 3. 5 parts by weight of wheat sprouts treated with enzymes and lactic acid bacteria

Bread was prepared in the same manner as in Example 1, except that 5 parts by weight of wheatgrass powder was used instead of 1 part by weight of wheatgrass powder when preparing bread.

Comparative Example 1. Untreated wheat germ powder

Bread was prepared in the same manner as in Example 2, except that untreated wheat sprouts were used in the bread production process instead of wheat sprout powder treated with enzymes and lactic acid bacteria.

Comparative Example 2. Enzyme treatment only_Lactobacillus fermentation process omitted

It was carried out in the same manner as in Example 2, except that when preparing wheat sprout powder, only the enzyme treatment was performed on untreated wheat sprouts, and freeze-drying was performed, and then bread was prepared using the same.

Comparative Example 3. Performed only lactic acid fermentation_enzyme treatment process omitted

It was carried out in the same manner as in Example 2, except that when preparing wheat sprout powder, untreated wheat sprout was fermented with mixed lactic acid bacteria for 6 hours and lyophilized, and then bread was prepared using this.

Comparative Example 4. Different types of mixed lactic acid bacteria

The same procedure as in Example 2, except that when preparing wheat sprout powder, Lactobacillus vulgaricus and Lactobacillus acidophilus were mixed in a 1:1 weight ratio instead of the mixed lactic acid bacteria of Treptococcus thermophilus and Lactobacillus vulgaricus. After fermentation and freeze-drying, bread was prepared using this.

Comparative Example 5. Enzyme treatment after fermentation of lactic acid bacteria

It was carried out in the same manner as in Example 2, except that, when preparing wheat sprout powder, untreated wheat sprout was fermented with mixed lactic acid bacteria, treated with enzymes, lyophilized, and then bread was prepared using this.

Comparative Example 6. 15 parts by weight of wheat sprouts treated with enzymes and lactic acid bacteria

In the same manner as in Example 2, bread was prepared using 15 parts by weight of wheatgrass powder instead of 1 part by weight of wheatgrass powder when preparing bread.

<Test Example I>

Test Example 1. Measurement of chlorophyll, odor and color of wheat germ powder

Five different wheat sprout powders (wheat sprout powders prepared in Example 1 and Comparative Examples 2 to 5) were used in the preparation method of wheat sprout powder.

1-1. Chlorophyll measurement: 5 g of the sample and 50 mL of 85% acetone were mixed and ground, followed by extraction at room temperature for 24 hours. After extraction, the supernatant was separated by centrifugation (3000 rpm, 10 min), and absorbance was measured at 642.5 nm and 660 nm, respectively, using a UV-visible spectrophotometer (Spectra MR, Dynex Technologies, lnc. Chantilly, Virginia, USA). and the total chlorophyll content was obtained from the summed values. The reduction rate of the total chlorophyll content was obtained by the following [Equation 1].

[Equation 1]

Total chlorophyll reduction rate = 100-{(Experimental group total chlorophyll content/control group total chlorophyll content) Ⅷ100}

1-2. Sensory measurement: This study was conducted under the approval of the Bioethics Committee of Kunsan University, and was conducted for 20 undergraduate and graduate students. In order to manufacture functional wheat sprouts that maintain color palatability while reducing off-flavor (grass odor), the sensory test evaluators explained the definition of functional wheat sprouts, the purpose of the experiment, and evaluation items in advance. The consumption of beverages, food, and mouthwash was prohibited, and the use of cosmetics or perfumes with strong scents was also prohibited. For wheat sprouts, the higher the score, the better the taste reduction and color preference using a 9-point scale.

division Chlorophyll reduction (%) odor reduction colour Example 1 15.2 7.6 8.3 Comparative Example 2 11.1 5.4 6.4 Comparative Example 3 10.4 5.1 Comparative Example 4 8.1 3.4 5.6 Comparative Example 5 9.3 5.2 5.2

As shown in Table 1 above, it was confirmed that the wheat germ powder prepared according to Example 1 had reduced chlorophyll and off-flavor and excellent color compared to the wheat germ powder prepared according to Comparative Examples 1 to 4.

The chlorophyll is a photosynthetic pigment present in the leaves of plants, chloroplasts of algae or seaweed. Chlorophyll is a substance that shows beneficial effects such as helping cell growth and helping anti-inflammatory and blood circulation when absorbed into the human body. It is used as a functional food. However, during food processing, the pigment components of chlorophyll act as photosensitizers to generate tripletoxygen from oxygen in the air, and then to create highly reactive singlet oxygen, thus causing lipid peroxidation and acting as a pro-oxidant. In addition, when processing materials containing chlorophyll into food, cosmetics, soap, etc., the color changes due to heat and pH, and consumer preference decreases, so a technology for removing chlorophyll is important.

Test Example 2. Measurement of color, texture, volume and moisture content of bread

2-1. Chromaticity measurement: Use a colorimeter (CM-2600d Chroma Meter, Minolta Inc., USA) for the chromaticity inside the bread, and L (brightness), a (redness-greenness), The b (yellowness-blueness) values were L=97.60, a=-0.07, and b=0.19, respectively. In this way, it was expressed as an average value of three measurements.

2-2. Texture measurement: The texture (hardness, elasticity) of wheatgrass powder-added bread was measured repeatedly three times using a texture analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA) to measure TPA (texture profile analysis) characteristics three times. The average value was obtained. After the baked bread was cooled at room temperature for 2 hours, the middle of the bread was cut into a size of 20X20X20 mm and used as a sample, and it was measured with a cylinder probe (Part No. TA43) with a diameter of 25.4 mm. Measurement conditions were Pre-test speed 2.0 mm/sec, Post test speed 1.0 mm/sec, Trigger load 10.0 g, Test speed 1.0 mm/sec, Strain 50%.

2-3. Volumetric: The volume of the wheatgrass powder-added bread was measured by the seed displacement method ( FIG. 1 ).

2-4. Moisture content measurement: The moisture content inside the wheatgrass powder-added bread was measured by atmospheric heating and drying (AOAC, 1995). After drying at 105°C for 6 hours, it was allowed to cool in a desiccator for 30 minutes, and when it reached a constant weight, the moisture content of the sample was calculated. The results were measured three times and expressed as the average value.

division a value Hardness (g) Elasticity (mm) Volume (cm ³ ) Moisture content (%) Control 1 -0.39 280.5 8.65 292.5 37.90 Example 1 -2.51 196.0 8.96 256.5 39.98 Example 2 -1.49 294.0 9.18 279.2 41.15 Example 3 -0.62 476.0 9.22 236.5 40.50 Comparative Example 1 -1.46 526.0 8.41 200.6 35.23 Comparative Example 2 -1.86 238.0 8.45 216.2 38.12 Comparative Example 3 -2.36 204.5 8.49 221.5 38.52 Comparative Example 4 -2.27 481.5 8.00 206.8 36.15 Comparative Example 5 -2.43 221.0 7.68 211.4 35.50 Comparative Example 6 -0.55 533.5 9.23 210.6 40.78

As shown in Table 2 above, it was confirmed that the texture of the bread prepared according to Examples 1 to 3 of the present invention was similar to that of Control 1 and superior to those of Comparative Examples 1 to 6; It was confirmed that the volume and moisture content were superior to those of the control group and Comparative Examples 1 to 6.

In particular, among the breads of Examples 1 to 3, it was confirmed that the bread of Example 2 was superior to the other groups in texture, elasticity, bulkiness, and moisture content.

In Examples 1 to 3, the higher the content of wheat germ powder, the higher the negative value, and thus the greenness increased. This appears to be the effect of stabilized chlorophyll.

Factors affecting the hardness of bread include the moisture content of the bread, the degree of development of air cells, and the volume. In addition, the higher the moisture content in the bread, the more it delays aging, which helps to improve storability, and consumers perceive bread containing moisture to a moist degree as fresh bread.

Test Example 3. The sensory properties of bread

This was conducted under the approval of the Bioethics Committee of Kunsan University, and it was conducted for 20 college students and graduate students, and it was forbidden to consume beverages other than water, food, or mouthwash for one hour before the evaluation. It was also forbidden to use. As evaluation items of bread, color, flavor, texture, and overall preference were investigated, and the evaluation method used a 9-point scale to give higher scores for excellence.

division color incense sense of organization overall symbolism Control 1 4.5 4.2 5.6 4.7 Example 1 8.1 8.3 7.2 7.3 Example 2 8.5 9.0 8.3 8.7 Example 3 6.1 7.5 7.3 Comparative Example 1 5.0 4.8 4.9 4.8 Comparative Example 2 7.2 5.3 5.4 5.9 Comparative Example 3 7.5 6.0 4.5 5.3 Comparative Example 4 6.9 4.9 5.9 5.2 Comparative Example 5 4.4 4.0 4.9 Comparative Example 6 5.9 4.8 6.0 6.0

As shown in Table 3 above, it was confirmed that the bread prepared according to Examples 1 to 3 of the present invention was superior in color, flavor, texture, and overall preference compared to Control 1 and Comparative Examples 1 to 6.

Test Example 4. Measurement of storage properties of bread

While the bread prepared according to Control 1, Examples and Comparative Examples was stored in an incubator at 25±1° C. and 80% humidity, a general bacterial experiment was performed every two days. Put 10 g of sample and 90 mL of sterile physiological saline (0.85% NaCl, w/v) into a sterile bag with filter paper, and use a stomacher (400 Circulator, Seward Ltd., West Sussex, England) to turn the sterile bag at 260 rpm. The solution passed through the filter paper after homogenization for 90 seconds was used as a test solution for the microorganism test. 1 mL of the test solution was appropriately diluted in 10 steps, inoculated with 100 uL of each diluted solution on standard agar medium (Standard Plate Count Agar, Difco Laboratories, Detroit, MI, USA), and cultured at 37 ° C for 2 days to count the formed colonies. .

Category (CFU/g) Storage period (days) One 3 5 Control 1 0 15.4X10 ⁵ 45.1X10 ⁶ Example 1 0 0.6X10 ⁵ 0.5X10 ⁶ Example 2 0 0.5X10 ⁵ 0.6X10 ⁶ Example 3 0 0.9X10 ⁵ 1.1X10 ⁵ Comparative Example 1 0 11.7X10 ⁵ 21.5X10 ⁶ Comparative Example 2 0 2.0X10 ⁵ 6.4X10 ⁶ Comparative Example 3 0 1.8X10 ⁵ 3.1X10 ⁶ Comparative Example 4 0 1.9X10 ⁵ 3.3X10 ⁵ Comparative Example 5 0 2.2X10 ⁵ 7.9X10 ⁵ Comparative Example 6 0 1.1X10 ⁵ 4.3X10 ⁵

As shown in Table 4 above, it was confirmed that the bread prepared according to Examples 1 to 3 of the present invention had a smaller number of bacteria compared to Control 1 and Comparative Examples 1 to 6.

In the food hygiene evaluation, the number of general bacteria was determined to be about 1X10 ⁵ CFU/g, so it was confirmed that the bread prepared according to Examples 1 to 3 satisfies the food hygiene evaluation by 3 days.

cookie

Control 2. Omitting wheat germ powder

66 parts by weight of butter (Lottesamkang Co., Cheonan, Korea) and 35 parts by weight of sugar (Samyang Co., Ulsan, Korea), salt (Daesang) in a kneader (NVM-SN16, 50L, Daeyoung Co., Seoul, Korea) , Seoul, Korea) 0.5 parts by weight, mixed for 4 minutes, and then 20 parts by weight of eggs little by little to complete the cream. After mixing 100 parts by weight of sifted soft flour (Daehan Flour Mils Co., Seoul, Korea) with the finished cream, it was aged in the refrigerator for 1 hour, and was pressed twice with a rolling pin and printed out in a round mold with a height of 5 mm and a diameter of 6 cm. . The molded dough was placed on a cookie plate and baked for 12 minutes in an oven (FDO-7102, Daeyoung Co., Seoul, Korea) preheated to 170 ℃ on the upper heat and 170 ℃ on the bottom, and then cooled at room temperature for 1 hour to prepare cookies. .

Example 4. 4 parts by weight of wheat sprouts treated with enzymes and lactic acid bacteria

Manufacture of wheat germ powder treated with enzymes and lactic acid bacteria

Wheat sprout powder treated with enzyme and mixed lactic acid bacteria was obtained in the same manner as in Example 1.

cookie making

66 parts by weight of butter (Lottesamkang Co., Cheonan, Korea) and 35 parts by weight of sugar (Samyang Co., Ulsan, Korea), salt (Daesang) in a kneader (NVM-SN16, 50L, Daeyoung Co., Seoul, Korea) , Seoul, Korea) 0.5 parts by weight, mixed for 4 minutes, and then 20 parts by weight of eggs little by little to complete the cream. After mixing 100 parts by weight of sifted wheat flour (Daehan Flour Mils Co., Seoul, Korea) with the finished cream and 4 parts by weight of the prepared wheat sprout powder, it was aged in a refrigerator for 1 hour and pushed twice with a mill to have a height of 5 mm and a diameter It was printed from a 6 cm round mold. The molded dough was placed on a cookie plate and baked for 12 minutes in an oven (FDO-7102, Daeyoung Co., Seoul, Korea) preheated to 170 ℃ on the upper heat and 170 ℃ on the bottom, and then cooled at room temperature for 1 hour to prepare cookies. .

Example 5. 6 parts by weight of wheat sprouts treated with enzymes and lactic acid bacteria

Bread was prepared in the same manner as in Example 4, except that 6 parts by weight of wheatgrass powder was used instead of 4 parts by weight of wheatgrass powder when preparing cookies.

Example 6. 8 parts by weight of wheat sprouts treated with enzymes and lactic acid bacteria

Bread was prepared in the same manner as in Example 4, except that 8 parts by weight of wheatgrass powder was used instead of 4 parts by weight of wheatgrass powder when preparing cookies.

Comparative Example 7. Untreated wheat germ powder

Cookies were prepared in the same manner as in Example 5, except that untreated wheat sprouts were used in the process of preparing cookies instead of wheat sprout powder treated with enzymes and lactic acid bacteria.

Comparative Example 8. Enzyme treatment only_ Lactobacillus fermentation process omitted

It was carried out in the same manner as in Example 5, except that, when preparing wheat sprout powder, only enzyme treatment was performed on untreated wheat sprouts and freeze-drying, and then cookies were prepared using the same.

Comparative Example 9. Performed only lactic acid fermentation_enzyme treatment process omitted

It was carried out in the same manner as in Example 5, except that when preparing wheat sprout powder, untreated wheat sprout was fermented with mixed lactic acid bacteria for 6 hours and lyophilized to prepare cookies.

<Test Example II>

Test Example 5. Measurement of color and hardness of cookies

5-1. Chromaticity measurement: It was measured in the same manner as in Example 2-1, and the chromaticity of the cookie surface was measured.

5-2. Hardness measurement: A texture analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA) was used. A 2 mm cylinder probe (Part No. TA39) was used for the probe, and the measurement conditions were Pre-test speed 1.0 mm/sec, Post test speed 1.0 mm/sec, Test type compression, Trigger load 4.5 g, Test speed 0.5 mm/sec. sec, Return speed 0.5 mm/sec, Test distance 5.0 mm, Holding time 0 sec, Cycle count 1. All samples were measured three times and expressed as an average value.

division a value Hardness (g) Control 2 1.81 633.33 Example 4 -7.93 680.00 Example 5 -9.83 695.00 Example 6 -10.26 703.67 Comparative Example 7 -6.69 960.00 Comparative Example 8 -6.80 781.00 Comparative Example 9 -6.82 727.07

As shown in Table 5 above, it was confirmed that the cookies prepared according to Examples 4 to 6 of the present invention were superior in hardness or softness compared to Comparative Examples 7 to 9.

Test Example 6. Sensory Cookies

The same method as in Test Example 3 was measured.

division color incense sense of organization overall symbolism Control 2 4.0 5.1 4.3 4.2 Example 4 7.6 6.5 6.9 Example 5 6.8 8.2 8.0 Example 6 5.8 6.7 7.3 7.2 Comparative Example 7 3.2 3.4 3.6 3.1 Comparative Example 8 5.0 4.8 4.9 4.8 Comparative Example 9 4.3 6.0 4.8 5.0

As shown in Table 6 above, it was confirmed that the cookies prepared according to Examples 4 to 6 of the present invention were superior in color, flavor, texture, and overall preference compared to Comparative Examples 7 to 9.

Claims (4)

(A) enzymatic treatment by mixing wheat sprouts and enzymes; and
(B) mixing and fermenting wheat sprouts and lactic acid bacteria treated with the enzyme;
The lactic acid bacteria is Streptococcus thermophilus ( Streptococcus thermophilus ) and Lactobacillus bulgaricus ( Lactobacillus bulgaricus ) Method for producing wheat sprouts with reduced off-flavor, characterized in that it is a mixed lactic acid bacteria mixed in a weight ratio of 1: 1-3. The method of claim 1, wherein in step (A), 0.1 to 1.0 parts by weight of the enzyme is mixed with respect to 100 parts by weight of the wheat sprouts. A wheat sprout prepared according to the method of claim 1 or 2. A food comprising the wheat sprout of claim 3 .

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