KR102614477B1 - Fermentation agent comprising yeast, lactic acid bacteria and enzymes and fermentation method using the same - Google Patents

Abstract

This specification relates to a fermentation agent containing wheat germ, yeast, lactic acid bacteria, and enzymes, and a fermentation method using the same.

Description

Fermentation agent comprising yeast, lactic acid bacteria and enzymes and fermentation method using the same}

This specification relates to a fermentation agent containing wheat germ, yeast, lactic acid bacteria, and enzymes, and a fermentation method using the same.

Dough used in making bread, rice cake, etc. must be soft. To make the dough soft, a leavening agent is used to loosen the internal structure of the dough to improve softness and at the same time generate more gas and cause the dough to rise. Additionally, carbon dioxide produced during the fermentation process forms pores inside the dough, softening the product and improving air quality. However, traditional leavening agents may contain synthetic additives, which can have adverse health effects.

Yeast is one of the most important microorganisms in the fermentation process and has a great influence on the fermentation of dough. Yeast uses sugar and nutrients to ferment and produce carbon dioxide and ethanol. Carbon dioxide plays a role in softening the internal structure of the dough and causing it to rise at the same time, while ethanol contributes to improving the taste and aroma of the dough.

Wheat germ is a by-product obtained during the milling process of wheat. It reacts with water to activate enzymes, and the active oxygen and enzymes generated during the fermentation process decompose wheat proteins into amino acids, which are nutrients necessary for the growth of yeast that greatly affect dough fermentation. It is used as.

Lactic acid bacteria are used in the fermentation of various foods such as bread, yogurt, and naturally fermented foods. They control the acidity generated during the fermentation process, and the organic acids produced by lactic acid bacteria lower the pH inside the dough, promoting yeast activity and improving the taste of the dough. and improve flavor.

In order to solve the problems of the existing fermentation agents, we minimize artificial synthetic additives, actively utilize beneficial ingredients generated during the fermentation process, and use natural fermentation agents such as yeast, wheat germ, and lactic acid bacteria that are more friendly to health and the environment. There is a need to develop a leavening agent that solves the problem and improves the softness of the dough.

In order to solve the above problems, the present inventor invented a leavening agent containing wheat germ, yeast, lactic acid bacteria, and enzymes, which has excellent acid accumulation effect and slow rancidity, and when used in making dough It was confirmed that the dough became soft.

The present specification provides a fermentation agent containing at least one selected from the group consisting of wheat germ, yeast, lactic acid bacteria, and enzymes.

Another example provides a dough composition comprising the leavening agent.

Another example provides a fermentation method comprising adding the fermentation agent to grain flour.

Another example provides a method for producing a fermentation agent, including the step of fermenting by mixing one or more selected from the group consisting of wheat germ, yeast, lactic acid bacteria, and enzymes.

The present specification provides a fermentation agent containing one or more selected from the group consisting of wheat germ, yeast, lactic acid bacteria, and enzymes, and specifically,

(1) wheat germ;

(2) Yeast of the genus Saccharomyces ;

(3) Lactobacillus At least one type of lactic acid bacteria selected from the group consisting of strains of the genus Streptococcus and strains of the genus Streptococcus ; and

(4) Provides a fermentation agent containing one or more enzymes selected from the group consisting of glucanase, amylase, and cellulase.

As used herein, “fermentation agent” refers to a substance that ferments another substance, and the fermentation agent may be a fermentation starter, and specifically, a liquid-type fermentation starter (e.g., poolish species, levantjong) or a dough-type fermentation species (e.g., biga). species), but is not limited thereto.

Another example provides a dough composition comprising the leavening agent and grain flour.

Another example provides a food composition comprising the dough composition and/or leavening agent.

Another example provides a bread composition comprising the dough composition.

Another example provides a cookie composition comprising the dough composition.

Another example provides a jam composition comprising the leavening agent.

Another example provides a fermentation method comprising adding the fermentation agent to grain flour.

Another example provides a method for producing a fermentation agent, including the step of fermenting by mixing one or more selected from the group consisting of wheat germ, yeast, lactic acid bacteria, and enzymes, specifically,

(1) wheat germ;

(2) Yeast of the genus Saccharomyces ;

(3) Lactobacillus At least one type of lactic acid bacteria selected from the group consisting of strains of the genus Streptococcus and strains of the genus Streptococcus ; and

(4) It provides a method for producing a fermentation agent, comprising the step of fermenting by mixing one or more enzymes selected from the group consisting of glucanase, amylase, and cellulase.

Hereinafter, the present invention will be described in more detail.

leavening agent

This specification

(1) wheat germ;

(2) Yeast of the genus Saccharomyces ;

(3) Lactobacillus At least one type of lactic acid bacteria selected from the group consisting of strains of the genus Streptococcus and strains of the genus Streptococcus ; and

(4) Provides a fermentation agent containing one or more enzymes selected from the group consisting of glucanase, amylase, and cellulase.

The fermentation agent contains yeast at 1.0*10 ⁷ to 1.0*10 ¹⁰ cfu/g, 1.0*10 ⁷ to 5.0*10 ⁹ cfu/g, 1.0*10 ⁷ to 1.0*10 ⁹ cfu/g, based on the total solid weight of the fermentation agent. , 1.0*10 ⁷ to 5.0*10 ⁸ cfu/g, 1.0*10 ⁷ to 2.0*10 ⁸ cfu/g, 5.0*10 ⁷ to 1.0*10 ¹⁰ cfu/g, 5.0*10 ⁷ to 5.0*10 ⁹ cfu /g, 5.0*10 ⁷ to 1.0*10 ⁹ cfu/g, 5.0*10 ⁷ to 5.0*10 ⁸ cfu/g, 5.0*10 ⁷ to 2.0* ^{10 8} cfu/g, 1.0*10 ⁸ to 1.0*10 ¹⁰ cfu/g, 1.0*10 ⁸ to 5.0*10 ⁹ cfu/g, 1.0*10 ⁸ to 1.0*10 ⁹ cfu/g, 1.0*10 ⁸ to 5.0*10 ⁸ cfu/g, 1.0*10 ⁸ to 2.0 *10 ⁸ cfu/g, 2.0*10 ⁸ to 1.0*10 ¹⁰ cfu/g, 2.0*10 ⁸ to 5.0*10 ⁹ cfu/g, 2.0*10 ⁸ to 1.0*10 ⁹ cfu/g or 2.0*10 ⁸ to 5.0*10 ⁸ cfu/g, for example, 2.0*10 ⁸ cfu/g, but is not limited thereto.

In this specification, the Saccharomyces genus strain may be Saccharomyces Cerevisiae , but is not limited thereto.

In the present specification, strains of the Lactobacillus genus include Lactobacillus delbrueckii subsp . bulgaricus , Lactobacillus plantarum , Lactobacillus acidophilus, Lactobacillus casei ( Lactobacillus acidophilus ), and lactobacillus. Bacillus gasseri , Lactobacillus helveticus, Lactobacillus fermentum , Lactobacillus paracasei, Lactobacillus rhamnosus , Lactobacillus reuteri ( It may be one or more species selected from the group consisting of Lactobacillus reuteri ) and Lactobacillus salivarius , but is not limited thereto.

In this specification, the Streptococcus genus strain may be Streptococcus thermophilus , but is not limited thereto.

The lactic acid bacteria of the fermentation agent may include, but are not limited to , Lactobacillus delbrueckii subsp . bulgaricus , Streptococcus thermophilus , and Lactobacillus plantarum . no.

The fermenting agent may include Lactobacillus delbrueckii subsp . bulgaricus , Streptococcus thermophilus , and Lactobacillus plantarum ,

(1) 0.1 to 10 cfu, 0.1 to 5 cfu, 0.1 to 3 cfu, 0.1 to 2 cfu, 0.1 to 1.1 cfu, 0.5 to 10 cfu, 0.5 cfu of Streptococcus thermophilus based on 1 cfu of Lactobacillus flamterum to 5 cfu, 0.5 to 3 cfu, 0.5 to 2 cfu, 0.5 to 1.1 cfu, 0.8 to 10 cfu, 0.8 to 5 cfu, 0.8 to 3 cfu, 0.8 to 2 cfu, 0.8 to 1.1 cfu, 0.9 to 10 cfu, 0.9 to 5 cfu, 0.9 to 3 cfu, 0.9 to 2 cfu, 0.9 to 1.1 cfu, 1 to 10 cfu, 1 to 5 cfu, 1 to 3 cfu, 1 to 2 cfu, or 1 to 1.1 cfu, such as 1.05 cfu. ,

(2) Based on 1 cfu of Lactobacillus plantarum, 0.1 to 10 cfu, 0.1 to 5 cfu, 0.1 to 3 cfu, 0.1 to 2 cfu, 0.1 to 1 cfu, 0.5 to 10 cfu of Lactobacillus delbrueckii bulgaricus , 0.5 to 5 cfu, 0.5 to 3 cfu, 0.5 to 2 cfu, 0.5 to 1 cfu, 0.8 to 10 cfu, 0.8 to 5 cfu, 0.8 to 3 cfu, 0.8 to 2 cfu, 0.8 to 1 cfu, 0.9 to 10 cfu , 0.9 to 5 cfu, 0.9 to 3 cfu, 0.9 to 2 cfu or 0.9 to 1 cfu, for example, 0.95 cfu, but is not limited thereto.

The fermentation agent contains lactic acid bacteria at 1*10 ⁴ to 1*10 ⁷ cfu/g, 1*10 ⁴ to 5*10 ⁶ cfu/g, and 1*10 ⁴ to 1*10 ⁶ cfu/g based on the total solid weight of the fermentation agent. , 1*10 ⁴ to 6*10 ⁵ cfu/g, 5*10 ⁴ to 1*10 ⁷ cfu/g, 5*10 ⁴ to 5*10 ⁶ cfu/g, 5*10 ⁴ to 1*10 ⁶ cfu /g, 5*10 ⁴ to 6*10 ⁵ cfu/g, 1*10 ⁵ to 1*10 ⁷ cfu/g, 1*10 ⁵ to 5*10 ⁶ cfu/g, 1*10 ⁵ to 1*10 ⁶ cfu/g, 1*10 ⁵ to 6*10 ⁵ cfu/g, 5*10 ⁵ to 1*10 ⁷ cfu/g, 5*10 ⁵ to 5*10 ⁶ cfu/g, 5*10 ⁵ to 1 *10 ⁶ cfu/g or 5*10 ⁵ to 6*10 ⁵ cfu/g, for example, 6.0*10 ⁵ cfu/g, but is not limited thereto.

The fermentation agent contains glucanase in an amount of 1 to 10 FBG/g, 1 to 8 FBG/g, 1 to 6 FBG/g, 1 to 5 FBG/g, 3 to 10 FBG/g, 3 based on the total solid weight of the fermentation agent. to 8 FBG/g, 3 to 6 FBG/g, 3 to 5 FBG/g, 4 to 10 FBG/g, 4 to 8 FBG/g, 4 to 6 FBG/g, 4 to 5 FBG/g, 5 to 5 It may include, but is not limited to, an amount of 10 FBG/g, 5 to 8 FBG/g, or 5 to 6 FBG/g, such as 5 FBG/g,

The fermentation agent contains amylase in an amount of 10 to 70 FAU-F/g, 10 to 50 FAU-F/g, 10 to 45 FAU-F/g, 10 to 40 FAU-F/g, 30 to 30 FAU-F/g, based on the total solid weight of the fermentation agent. 70 FAU-F/g, 30 to 50 FAU-F/g, 30 to 45 FAU-F/g, 30 to 40 FAU-F/g, 35 to 70 FAU-F/g, 35 to 50 FAU-F/ g, 35 to 45 FAU-F/g, 35 to 40 FAU-F/g, 40 to 70 FAU-F/g, 40 to 50 FAU-F/g or 40 to 45 FAU-F/g, such as 40 It may be included in the amount of FAU-F/g, but is not limited thereto.

The fermentation agent contains cellulase in an amount of 50 to 100 EGU/g, 50 to 80 EGU/g, 50 to 75 EGU/g, 50 to 70 EGU/g, 60 to 100 EGU/g, 60 to 80 based on the total solid weight of the fermentation agent. EGU/g, 60 to 75 EGU/g, 60 to 70 EGU/g, 65 to 100 EGU/g, 65 to 80 EGU/g, 65 to 75 EGU/g, 65 to 70 EGU/g, 70 to 100 EGU /g, 70 to 80 EGU/g or 70 to 75 EGU/g, for example, 70 EGU/g, but is not limited thereto.

In this specification, “Total Titratable Acidity (TTA)” refers to the consumption of alkaline solution until a specific pH (e.g., pH 6.6 or 8.5) is reached by titration with an alkaline solution (e.g., NaOH), and the sour taste It is used as a measure of intensity.

The fermentation agent has a TTA of 110% or more, 115% or more, and 120% of the fermentation agent consisting of wheat germ, Saccharomyces cerevisiae, Lactobacillus delbruechii bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum. It may be greater than or equal to 125%, for example, 125%, but is not limited thereto.

The fermentation agent may have a TTA of 105% or more, 110% or more, or 115% or more, for example, 115%, compared to the fermentation agent consisting of wheat germ, Saccharomyces cerevisiae, glucanase, amylase and cellulase, but is limited thereto. That is not the case.

In this specification, “acid value” refers to the amount of potassium hydroxide required to neutralize lipids, specifically, the amount of free fatty acids in which the fatty acid is not in the form of a glyceride, and is described in Article 8 of the General Test Method of the Food Code of Standards. , specifically, it can be measured by the Ministry of Food and Drug Safety Notification No. 2023-29 (2023.04.28, revised) food standard, but is not limited to this.

In the present specification, the acid value change of the fermentation agent is 30 to 50 ℃, 30 to 45 ℃, 30 to 40 ℃, 35 to 50 ℃, 35 to 45 ℃, 35 to 40 ℃, 40 to 50 ℃ or 40 to 45 ℃, such as , 40°C temperature conditions and/or 50% to 70%, 50% to 65%, 50% to 60%, 55% to 70%, 55% to 65%, 55% to 60%, 60% to 70%, or The change may be measured over 3 months under humidity conditions of 60% to 65%, for example, 60%, but is not limited thereto.

The fermentation agent may have an acid value change of 90% or less, 89% or less, 88% or less, 87% or less, for example, 86.6% or less over 3 months compared to the fermentation agent made of wheat germ, but is not limited thereto.

The fermentation agent allows enzymes, yeast, and lactic acid bacteria to coexist appropriately to produce various metabolites, thereby accumulating a large amount of acid, and rancidity progresses slowly.

When dough is prepared using the leavening agent, the dough has the effect of softening.

dough composition

Another example provides a dough composition comprising the leavening agent and grain flour.

In this specification, grain flour may be one or more selected from the group consisting of wheat flour, rice flour, rye flour, and mixtures thereof, but is not limited thereto.

The dough composition contains 1 to 10% by weight, 1 to 8% by weight, 1 to 6% by weight, 1 to 5% by weight, 1 to 4% by weight, 1 to 3% by weight, 2 to 100% by weight of the leavening agent based on 100% of the grain flour weight. 10% by weight, 2 to 8% by weight, 2 to 6% by weight, 2 to 5% by weight, 2 to 4% by weight, 2 to 3% by weight, 3 to 10% by weight, 3 to 8% by weight, 3 to 6% by weight %, 3 to 5% by weight, 3 to 4% by weight, 4 to 10% by weight, 4 to 8% by weight, 4 to 6% by weight, 4 to 5% by weight, 5 to 10% by weight, 5 to 8% by weight, or It may include 5 to 6% by weight, for example, 3% by weight or 5% by weight, but is not limited thereto.

In this specification, “stability” refers to the time the dough maintains its hardness when it reaches a certain hardness, and the stability of the dough composition can be measured as the dough progresses using farinograph equipment. Specifically, it refers to the time maintained from the arrival time of the dough to the departure time. For example, when measured by a farinograph equipment, the arrival time refers to the initial stage in which the added grain powder (e.g., wheat flour) absorbs water, that is, It means the time when the upper part of the farinograph curve reaches 500 B.U., and the departure time means the moment when the upper part of the curve leaves 500 B.U.

The stability of the dough composition may be 50% or less or 45% or less, for example, 49% or 44%, compared to the dough composition made of wheat flour, but is not limited thereto.

In this specification, "degree of weakening" refers to the time elapsed from the time when the hardness of the dough reaches its peak (e.g., the standard time when measured by the ICC (International Association for Cereal Science and Technology) method, specifically, 12 minutes). It refers to the degree to which the dough is weakened later, and the degree of weakening of the dough composition can be measured as the dough progresses using farinograph equipment. Specifically, at the point when hardening reaches its peak as measured by the farinograph equipment, B.U. value and 12 minutes after that point, B.U. It means the difference in value.

The degree of weakening of the dough composition is 200% or more, 220% or more, 250% or more, 270% or more, 300% or more, 320% or more, 340% or more, 200% to 500%, 220% or more compared to a dough composition made of wheat flour. It may be 500%, 250% to 500%, 270% to 500%, 300% to 500%, 320% to 500% or 340% to 500%, such as 226% or 342%, but is not limited thereto.

In this specification, “maximum viscosity” refers to the maximum viscosity value among the viscosity measured during the manufacture of dough, and the maximum viscosity of the dough composition can be measured as the dough progresses using viscograph equipment.

The maximum viscosity of the dough composition may be 95% or less, 93% or less, 91% or less, 90% or less, or 89% or less, for example, 90.1% or 88.4%, but is not limited thereto.

The dough composition may have a low stability and maximum hardness and a high degree of weakening, which may result in a soft dough.

In this specification, the greater the “elongation resistance”, the stronger the dough strength.

In this specification, “elongation” refers to the length at which the dough is stretched to its maximum extent, and the greater the elongation, the easier it is to be stretched.

The dough composition has a lower change in extension resistance/elongation over time compared to a dough composition made of wheat flour, and can be maintained more stably with less change in quality over time.

The dough composition is compared to a dough composition made of wheat flour.

(1) stability of 50% or less or 45% or less;

(2) Attrition greater than 200%, greater than 220%, greater than 250%, greater than 270%, greater than 300%, greater than 320%, or greater than 340%; and

(3) It may have one or more characteristics selected from the group consisting of a maximum hardness of 95% or less, 93% or less, 91% or less, 90% or less, or 89% or less, but is not limited thereto.

The dough composition can be used for manufacturing various types of foods such as bread, rice cakes, jams, and cookies, but is not limited thereto.

In the food composition provided herein, the term "food" refers to an edible natural product or processed product containing one or more nutrients, and in its usual sense, various general foods, health functional foods, beverages, food additives, and It can be used to mean one or more selected from the group consisting of beverage additives, etc. The term “food composition” may refer to a combination of ingredients for producing the food.

Another example provides a food composition comprising the dough composition and/or leavening agent.

The food may be bread, jam, cookies, and/or noodles, but is not limited thereto.

The food composition may additionally include ingredients necessary for manufacturing food, specifically sugars (e.g., monosaccharides, disaccharides, polysaccharides), sweeteners, fruits, eggs, etc., but is not limited thereto.

The saccharide may be one or more selected from the group consisting of glucose, fructose, galactose, sucrose, lactose, maltose, oligosaccharide and/or allulose, but is not limited thereto.

The synthetic sweetener may be one or more selected from the group consisting of aspartame, sorbitol, acesrultame, and sucralose, but is not limited thereto.

The fruit may be one or more selected from the group consisting of strawberries, apples, grapes, blueberries, peaches, tangerines, coconuts, oranges, and citrons, but is not limited thereto.

Another example provides a bread composition comprising the dough composition.

Another example provides a cookie composition comprising the dough composition.

The bread may be European-style hard bread (e.g., baguette, campagne) and/or white bread, but is not limited thereto.

Another example provides a jam composition containing the above leavening agent.

Fermentation method

Another example provides a fermentation method including adding the fermentation agent to grain flour.

The fermentation method may be fermenting dough, but is not limited thereto.

The fermentation method is specifically,

(1) adding the leavening agent to grain flour to prepare dough;

(2) primary fermentation step;

(3) intermediate fermentation step; and

(4) It may include, but is not limited to, a secondary fermentation step.

The primary fermentation is 10 to 50°C, 10 to 40°C, 10 to 35°C, 10 to 30°C, 10 to 27°C, 20 to 50°C, 20 to 40°C, 20 to 35°C, 20 to 30°C, Temperature conditions of 20 to 27°C, 25 to 50°C, 25 to 40°C, 25 to 35°C, 25 to 30°C or 25 to 27°C, such as 27°C, 50 to 90%, 50 to 85%, 50 to 27°C. 80%, 50 to 75%, 60 to 90%, 60 to 85%, 60 to 80%, 60 to 75%, 70 to 90%, 70 to 85%, 70 to 80%, 70 to 75%, 75 to Humidity conditions of 90%, 75 to 85% or 75 to 80%, such as 75% and/or 40 to 80 minutes, 40 to 70 minutes, 40 to 65 minutes, 40 to 60 minutes, 50 to 80 minutes, 50 to 80 minutes. 70 minutes, 50 to 65 minutes, 50 to 60 minutes, 55 to 80 minutes, 55 to 70 minutes, 55 to 65 minutes, 55 to 60 minutes, 60 to 80 minutes, 60 to 70 minutes or 60 to 65 minutes, such as It may be performed under a time period of 60 minutes, but is not limited thereto.

A punching process may be performed after the primary fermentation, but is not limited thereto.

The intermediate fermentation is 5 to 30 ℃, 5 to 25 ℃, 5 to 22 ℃, 5 to 20 ℃, 10 to 30 ℃, 10 to 25 ℃, 10 to 22 ℃, 10 to 20 ℃, 15 to 30 ℃, 15 Temperature conditions of 20°C to 25°C, 15 to 22°C, 15 to 20°C, 20 to 30°C, 20 to 25°C or 20 to 22°C, such as 20°C (room temperature), humidity conditions of 50% to 70%, and/ or 10 to 30 minutes, 10 to 25 minutes, 10 to 20 minutes, 15 to 30 minutes, 15 to 25 minutes, 15 to 20 minutes, 20 to 30 minutes, or 20 to 25 minutes, such as 20 minutes. It may be performed, but is not limited to this.

The secondary fermentation is performed at 10 to 50°C, 10 to 40°C, 10 to 35°C, 10 to 30°C, 20 to 50°C, 20 to 40°C, 20 to 35°C, 20 to 30°C, 25 to 50°C, Temperature conditions of 25 to 40°C, 25 to 35°C, 25 to 30°C, 30 to 50°C, 30 to 40°C or 30 to 35°C, such as 30°C, 50 to 90%, 50 to 85%, 50 to 30°C. 80%, 50 to 75%, 60 to 90%, 60 to 85%, 60 to 80%, 60 to 75%, 70 to 90%, 70 to 85%, 70 to 80%, 70 to 75%, 75 to Humidity conditions of 90%, 75 to 85% or 75 to 80%, such as 75% and/or 40 to 80 minutes, 40 to 70 minutes, 40 to 65 minutes, 40 to 60 minutes, 50 to 80 minutes, 50 to 80 minutes. 70 minutes, 50 to 65 minutes, 50 to 60 minutes, 55 to 80 minutes, 55 to 70 minutes, 55 to 65 minutes, 55 to 60 minutes, 60 to 80 minutes, 60 to 70 minutes or 60 to 65 minutes, such as It may be performed under a time period of 60 minutes, but is not limited thereto.

Manufacturing method of fermentation agent

Another example is

(1) wheat germ;

(2) Yeast of the genus Saccharomyces ;

(3) Lactobacillus At least one type of lactic acid bacteria selected from the group consisting of strains of the genus Streptococcus and strains of the genus Streptococcus ; and

(4) It provides a method for producing a fermentation agent, comprising the step of fermenting by mixing one or more enzymes selected from the group consisting of glucanase, amylase, and cellulase.

In the above manufacturing method, the yeast is 1.0*10 ⁷ to 1.0*10 ¹⁰ cfu/g, 1.0*10 ⁷ to 5.0*10 ⁹ cfu/g, 1.0*10 ⁷ to 1.0*10 ⁹ cfu/, based on the total solid weight of the fermentation agent. g, 1.0*10 ⁷ to 5.0*10 ⁸ cfu/g, 1.0*10 ⁷ to 2.0*10 ⁸ cfu/g, 5.0*10 ⁷ to 1.0*10 ¹⁰ cfu/g, 5.0*10 ⁷ to 5.0*10 ⁹ cfu/g, 5.0*10 ⁷ to 1.0*10 ⁹ cfu/g, 5.0*10 ⁷ to 5.0*10 ⁸ cfu/g, 5.0*10 ⁷ to 2.0*10 ⁸ cfu/g, 1.0*10 ⁸ to 1.0* 10 ¹⁰ cfu/g, 1.0*10 ⁸ to 5.0*10 ⁹ cfu/g, 1.0*10 ⁸ to 1.0*10 ⁹ cfu/g, 1.0*10 ⁸ to 5.0*10 ⁸ cfu/g, 1.0*10 ⁸ to 2.0*10 ⁸ cfu/g, 2.0*10 ⁸ to 1.0*10 ¹⁰ cfu/g, 2.0*10 ⁸ to 5.0*10 ⁹ cfu/g, 2.0*10 ⁸ to 1.0*10 ⁹ cfu/g or 2.0*10 It may be mixed at an amount of ⁸ to 5.0*10 ⁸ cfu/g, for example, 2.0*10 ⁸ , but is not limited thereto.

In the above manufacturing method, the lactic acid bacteria may include, but are limited to , Lactobacillus delbrueckii subsp . bulgaricus , Streptococcus thermophilus , and Lactobacillus plantarum . That is not the case.

In the above manufacturing method

(1) Based on 1 cfu of Lactobacillus flamterum, Streptococcus thermophilus is 0.1 to 10 cfu, 0.1 to 5 cfu, 0.1 to 3 cfu, 0.1 to 2 cfu, 0.1 to 1.1 cfu, 0.5 to 10 cfu, 0.5 to 10 cfu. 5 cfu, 0.5 to 3 cfu, 0.5 to 2 cfu, 0.5 to 1.1 cfu, 0.8 to 10 cfu, 0.8 to 5 cfu, 0.8 to 3 cfu, 0.8 to 2 cfu, 0.8 to 1.1 cfu, 0.9 to 10 cfu, 0.9 to 10 cfu 5 cfu, 0.9 to 3 cfu, 0.9 to 2 cfu, 0.9 to 1.1 cfu, 1 to 10 cfu, 1 to 5 cfu, 1 to 3 cfu, 1 to 2 cfu, or 1 to 1.1 cfu, such as 1.05 cfu,

(2) Based on 1 cfu of Lactobacillus plantarum, 0.1 to 10 cfu, 0.1 to 5 cfu, 0.1 to 3 cfu, 0.1 to 2 cfu, 0.1 to 1 cfu, 0.5 to 10 cfu of Lactobacillus delbruecki bulgaricus , 0.5 to 5 cfu, 0.5 to 3 cfu, 0.5 to 2 cfu, 0.5 to 1 cfu, 0.8 to 10 cfu, 0.8 to 5 cfu, 0.8 to 3 cfu, 0.8 to 2 cfu, 0.8 to 1 cfu, 0.9 to 10 cfu , 0.9 to 5 cfu, 0.9 to 3 cfu, 0.9 to 2 cfu or 0.9 to 1 cfu, for example, 0.95 cfu, but is not limited thereto.

In the above manufacturing method, the lactic acid bacteria are 1*10 ⁴ to 1*10 ⁷ cfu/g, 1*10 ⁴ to 5*10 ⁶ cfu/g, and 1*10 ⁴ to 1*10 ⁶ cfu/g based on the total weight of the solid content of the fermentation agent. , 1*10 ⁴ to 6*10 ⁵ cfu/g, 5*10 ⁴ to 1*10 ⁷ cfu/g, 5*10 ⁴ to 5*10 ⁶ cfu/g, 5*10 ⁴ to 1*10 ⁶ cfu /g, 5*10 ⁴ to 6*10 ⁵ cfu/g, 1*10 ⁵ to 1*10 ⁷ cfu/g, 1*10 ⁵ to 5*10 ⁶ cfu/g, 1*10 ⁵ to 1*10 ⁶ cfu/g, 1*10 ⁵ to 6*10 ⁵ cfu/g, 5*10 ⁵ to 1*10 ⁷ cfu/g, 5*10 ⁵ to 5*10 ⁶ cfu/g, 5*10 ⁵ to 1 *10 ⁶ cfu/g or 5*10 ⁵ to 6*10 ⁵ cfu/g, for example, may be mixed at an amount of 6.0*10 ⁵ cfu/g, but is not limited thereto.

In the above production method, glucanase is used in an amount of 1 to 10 FBG/g, 1 to 8 FBG/g, 1 to 6 FBG/g, 1 to 5 FBG/g, 3 to 10 FBG/g, 3 based on the total weight of solid content of the fermentation agent. to 8 FBG/g, 3 to 6 FBG/g, 3 to 5 FBG/g, 4 to 10 FBG/g, 4 to 8 FBG/g, 4 to 6 FBG/g, 4 to 5 FBG/g, 5 to 5 It may be mixed at an amount of 10 FBG/g, 5 to 8 FBG/g or 5 to 6 FBG/g, such as 5 FBG/g, but is not limited thereto.

In the above production method, amylase is used in an amount of 10 to 70 FAU-F/g, 10 to 50 FAU-F/g, 10 to 45 FAU-F/g, 10 to 40 FAU-F/g, and 30 to 30 FAU-F/g, based on the total weight of the solid content of the fermentation agent. 70 FAU-F/g, 30 to 50 FAU-F/g, 30 to 45 FAU-F/g, 30 to 40 FAU-F/g, 35 to 70 FAU-F/g, 35 to 50 FAU-F/ g, 35 to 45 FAU-F/g, 35 to 40 FAU-F/g, 40 to 70 FAU-F/g, 40 to 50 FAU-F/g or 40 to 45 FAU-F/g, such as 40 It can be mixed at an amount of FAU-F/g, but is not limited thereto.

In the above production method, the cellulase is used in an amount of 50 to 100 EGU/g, 50 to 80 EGU/g, 50 to 75 EGU/g, 50 to 70 EGU/g, 60 to 100 EGU/g, 60 to 80 based on the total weight of the solid content of the fermentation agent. EGU/g, 60 to 75 EGU/g, 60 to 70 EGU/g, 65 to 100 EGU/g, 65 to 80 EGU/g, 65 to 75 EGU/g, 65 to 70 EGU/g, 70 to 100 EGU /g, 70 to 80 EGU/g or 70 to 75 EGU/g, for example, 70 EGU/g, but is not limited thereto.

In the above production method, fermentation is performed at 10 to 50°C, 10 to 45°C, 10 to 40°C, 10 to 35°C, 20 to 50°C, 20 to 45°C, 20 to 40°C, 20 to 35°C, 30 to 50°C. , 30 to 45°C, 30 to 40°C, 30 to 35°C, 35 to 50°C, 35 to 45°C, or 35 to 40°C, for example, 35°C, but is not limited thereto.

In the above manufacturing method, fermentation is carried out at 50 to 99% humidity, 50 to 95% humidity, 50 to 90% humidity, 50 to 85% humidity, 50 to 80% humidity, 60 to 99% humidity, 60 to 95% humidity, 60 to 95% humidity. 90% humidity, 60 to 85% humidity, 60 to 80% humidity, 70 to 99% humidity, 70 to 95% humidity, 70 to 90% humidity, 70 to 85% humidity, 70 to 80% humidity, 75 to 99% humidity, 75 to 95% humidity, 75 to 90% humidity, 75 to 85% humidity, 75 to 80% humidity, 80 to 99% humidity, 80 to 95% humidity, 80 to 90% humidity or 80 to 85% humidity, For example, it may be performed under 80% humidity conditions, but is not limited thereto.

In the above production method, fermentation is 20 to 80 hours, 20 to 60 hours, 20 to 55 hours, 20 to 50 hours, 30 to 80 hours, 30 to 60 hours, 30 to 55 hours, 30 to 50 hours, 40 to 80 hours. , 40 to 60 hours, 40 to 55 hours, 40 to 50 hours, 45 to 80 hours, 45 to 60 hours, 45 to 55 hours or 45 to 50 hours, for example, 48 hours, but is not limited thereto. no.

This specification relates to a fermentation agent containing wheat germ, yeast, lactic acid bacteria, and enzymes, and a fermentation method using the same. The fermentation agent has an excellent acid accumulation effect and anti-rancidity effect, and the dough composition prepared using the fermentation agent has a soft effect. have

Hereinafter, the present invention will be described in more detail by examples. However, the following examples are only for illustrating the content of the present invention, and the scope of the present invention is not limited by the following examples.

Examples 1 to 3. Preparation of fermented wheat germ powder with both strains and enzymes added

Wheat germ (Daehan Flour Mills) was steamed and sterilized through heat treatment at 121°C for 20 minutes. Wheat germ and purified water cooled at 20 to 40°C after steaming and sterilization were prepared according to the information in Table 1 below, and Saccharomyces cerevisiae (yeast) ( Saccharomyces Cerevisiae ) (Co., Ltd.) was added to the prepared wheat germ and purified water. Ottogi; Raw East Gold) 2.0*10 ⁸ cfu/g and Lactobacillus delbrueckii subsp . bulgaricus , Streptococcus thermophilus , and Lactobacillus plantarum . Mixed lactic acid bacteria 6*10 ⁵ cfu/g and glucanase 5 FBG/g, respectively, contained in amounts of 1.9*10 ⁵ cfu/g, 2.1*10 ⁵ cfu/g, and 2.0*10 ⁵ cfu/g, respectively. Amylase (40 FAU-F/g) and Cellulase (Cellulase) (70 EGU/g) were mixed uniformly, placed in a fermenter at a temperature of 35°C and relative humidity of 80%, and fermented for 48 hours to obtain sourdough starter. .

Specifically, the mixed lactic acid bacteria are DANISCO VEGE 033 LYO, which is a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus , Lactobacillus plantarum ( Lactobacillus plantarum ) ( It was prepared by appropriately mixing (Cell Biotech Co., Ltd.) and Streptococcus thermophilus (Cell Biotech Co., Ltd.). The content (concentration) of the yeast, mixed lactic acid bacteria, and enzyme is the concentration based on the total weight of the fermentation starter solids excluding purified water.

division Wheat germ weight (g) Purified water weight (g) Example 1 1,000 1,500 Example 2 990 1,510 Example 3 1,100 1,490

The fermented sourdough starter was placed in a hot air dryer at 50°C and dried with hot air for 48 hours. Then, it was placed in a grinder, pulverized to a particle size of 100 mesh, and then sieved to powder the fermented wheat germ powder of Examples 1 to 3. .

Comparative Examples 1 and 2. Preparation of fermented wheat germ powder with only one of lactic acid bacteria or enzyme added

Fermented wheat germ powder Comparative Example 1 was prepared in substantially the same manner as in Example 1 except that glucanase, amylase, and cellulase were not added, and except that mixed lactic acid bacteria were not added in Example 1. Fermented wheat germ powder was prepared in substantially the same manner as Fermented Wheat Germ Powder Comparative Example 2.

Test Example 1. Measurement of physical properties of dough containing fermented wheat germ powder 1

The fermented wheat germ powder of Example 1 was added at 0% (control group 1-1), 3% (test group 1-1), or 5% (test group 1-2) based on the weight of flour (Daehan Flour Mill), and Parino According to the equipment usage instructions (farinograph: Brabender, Germany), flour and water with the above powder added were added and the machine was operated to knead wheat flour.

During the kneading process, changes in the water absorption rate, dough formation time, stability, and weakening properties of the dough were measured using the equipment that performed the kneading, and the results are shown in Table 2 below.

division Absorption rate (%) Generation time (minutes) Stability (min) Weakening Degree (BU; Brabender Unit) Control group 1-1 59.9 1.8 18.1 19 Test group 1-1 59.4 1.7 8.9 43 Test group 1-2 59.2 1.6 8.0 65

(The meaning of each number in Table 2 above is as follows:

Absorption rate: The amount of moisture needed to knead flour to a consistency of 500 BU expressed as a weight ratio (%) to the flour.

Dough formation time (development time): When kneading, the time for hardness to reach its peak

Stability: refers to the time from the time the upper part of the farinograph curve reaches 500 B.U., which is the initial stage when the dough absorbs water, until the moment the upper part of the curve leaves 500 B.U.

Weakness: B.U. of the dough at the time of development according to the ICC method. values and B.U. 12 minutes after that point. means difference in value)

As a result of checking the physical properties, test groups 1-1 and 1-2 to which fermented wheat germ powder was added had shorter power generation time, decreased stability, and increased weakening compared to control group 1-1 to which no powder was added, making the flour softer. It was confirmed that it was lost.

Test Example 2. Measurement of physical properties of dough containing fermented wheat germ powder 2

The fermented wheat germ powder of Example 2 was added at 0% (control group 2-1), 3% (test group 2-1), or 5% (test group 2-2) based on the weight of flour (Daehan Flour), and Viscograph (viscograph: Brabender, Germany) According to the equipment usage instructions, flour and water with the above powder added were added and the machine was operated to knead wheat flour.

During the kneading process, the time, viscosity, and temperature changes between the time when gelatinization of the dough began and the time when the maximum viscosity of the dough was achieved were measured using the equipment that performed the kneading, and the results are shown in Table 3 below.

division Evaluation items luxury starting point maximum viscosity Control group 2-1 time (min) 24 44 Viscosity (BU) 19 752 Temperature (℃) 60.4 90.4 Test group 2-1 time (min) 25 44.0 Viscosity (BU) 19 678 Temperature (℃) 61.7 90.2 Test group 2-2 time (min) 24 44 Viscosity (BU) 19 665 Temperature (℃) 61.3 90.2

As a result of checking the physical properties, it was confirmed that the maximum viscosity of test groups 2-1 and 2-2 to which fermented wheat germ powder was added decreased compared to the control group 2-1 to which no powder was added, confirming that the flour became softer. It is believed that this is because the amylase contained in affects the viscosity.

Test Example 3. Measurement of physical properties of dough containing fermented wheat germ powder 3

The fermented wheat germ powder of Example 3 was added at 0% (Control Group 3-1), 3% (Test Group 3-1), or 5% (Test Group 3-2) based on the weight of flour (Daehan Flour Mill), The wheat flour dough was evaluated using the flour to which the above powder was added according to the extensograph (Brabender, Germany) equipment usage instructions.

Specifically, changes in physical properties of stretch resistance and elongation according to the time elapsed from the start of kneading were measured using the equipment used to perform the kneading, and the results are shown in Table 4 below.

division hour Elongation resistance (BU) (R) Elongation (mm) (E) Renal resistance/elongation (R/E) Control group 3-1 45 minutes 585 9.2 63.6 90 minutes 680 8.5 80.0 135 minutes 765 7.7 99.4 Test group 3-1 45 minutes 620 6.6 93.9 90 minutes 682 6.3 108.3 135 minutes 761 5.9 129.0 Test group 3-2 45 minutes 650 5.5 118.2 90 minutes 690 5.2 132.7 135 minutes 760 5 152.0

(The meaning of each number in Table 4 above is as follows:

Elongation resistance (R): The highest elongation resistance of the dough (the larger R, the stronger the dough)

Elongation (E): The length at which the dough is stretched the most (the larger E, the easier it is to stretch))

As a result of checking the physical properties, test groups 3-1 and 3-2 to which fermented wheat germ powder was added had increased renal resistance at 45 minutes compared to control group 3-1 to which no powder was added, and showed a similar trend at 90 minutes and 135 minutes. confirmed. In addition, the test groups 3-1 and 3-2 tended to have smaller changes in elongation and renal resistance/elongation compared to the control group 3-1.

Through the above results, it was confirmed that with the addition of fermented wheat germ, the change in the physical properties of the flour was reduced over time after kneading, and the dough was maintained more stably.

Test Example 4. Measurement of the effect of fermented wheat germ powder on bread

In order to confirm the effect of the fermented wheat germ powder of Example 1 on the physical properties and characteristics of bread, baguettes were manufactured using the raw material mixing ratio in Table 5 below.

division Control group 4-1 Test group 4-1 Test group 4-2 Test group 4-3 Flour (Daehan Flour Mill) 100 100 100 100 Example 1 Powder 0 2 4 6 Purified water 67 67 67 67 Salt (cheongbo green) 1.8 1.8 1.8 1.8 Dry yeast (Vision Biochem) One One One One Baking improver (Daehan Flour Mills) One One One One

(In Table 5 above, the unit of each ingredient is weight%, and the content of the remaining ingredients excluding flour refers to the weight included compared to 100% by weight of flour)

Specifically, all of the ingredients in Table 5 were mixed and the dough was made using the straight dough method at 24°C, and primary fermentation was performed for 60 minutes at a temperature of 27°C and 75% humidity, followed by 30 minutes. Punching was carried out during this time.

After the first fermentation, the dough was divided into 300g, rounded, and intermediate fermentation was performed at room temperature for 20 minutes. After forming into a baguette shape, secondary fermentation was performed for 60 minutes at a temperature of 30°C and 75% humidity. proceeded.

After making a slit on the surface of the fermented dough, the dough was baked at a temperature of 220°C on top and 200°C on the bottom for 20 minutes to prepare baguettes. The moisture, pH, and total titratable acidity (TTA) of the prepared baguettes were measured.

Specifically, 20 g of the prepared baguette was added to 100 ml of distilled water contained in a 250 ml beaker, mixed uniformly with a homogenizer, and the turbidity was measured three times with a pH meter to measure the pH of the fermented wheat germ powder. did. After measuring the pH, the acidity was measured by titrating with 0.1N NaOH solution and measuring the NaOH solution consumption until pH reached 6.6 and 8.5, and measuring the TTA value. The results of measuring TTA and acidity are shown in Table 6 below. The TTA is used as a measure of the intensity of the sour taste of food.

division moisture (%) pH TTA (6.6/8.5) Control group 4-1 48.5 5.45 3.05ml /7.88ml Test group 4-1 47.9 5.39 3.31ml /9.53ml Test group 4-2 47.7 5.33 3.99 ml /14.31 ml Test group 4-3 48.6 5.30 4.45ml /18.55ml

As a result of measuring moisture, pH, and TTA, it was confirmed that although TTA significantly increased depending on whether the powder of Example 1 was added, there was no significant difference in pH. In addition, the results confirmed that the pH change was small even as TTA increased. Although organic acids such as lactic acid were produced by the powder of Example 1 and the flavor of the bread was improved, the original quality of the bread, such as the appearance and texture of the bread, was decreased. It was confirmed that it was maintained.

Test Example 5. Measurement of the effect of fermented wheat germ powder on jam

In order to confirm the effect of the fermented wheat germ powder of Example 1 on the physical properties and characteristics of cookie jam by replacing the acidic raw material, cookie jam was prepared using the raw material mixing ratio in Table 7 below.

Raw material type Control group 5-1 Test group 5-1 Test group 5-2 Test group 5-3 Roasted wheat germ powder (Daehan Flour) 14 14 14 14 White sugar (Daehan Jedang) 57.1 54.35 53.35 52.35 Starch Syrup (Daesang) 27 27 27 27 pectin 1.5 1.5 1.5 1.5 Example 1 Powder 0 3 4 5 citric acid 0.2 0 0 0 Trisodium citrate 0.05 0 0 0 Calcium lactate (Younglim Chemical) 0.15 0.15 0.15 0.15 Purified water 100 100 100 100

(In Table 7 above, the unit of each component except purified water is weight percent relative to the total weight of each component excluding purified water. The unit of purified water is volume percent relative to the total weight of each component excluding purified water.)

Specifically, among the ingredients in Table 7, an appropriate amount of white sugar was mixed with 27 (w/v)% of purified water and starch syrup, concentrated to 72 brix, and the remaining amount of unused white sugar and 1.5 (w/v)% of pectin were added, According to the above mixing ratio, the remaining raw materials except calcium lactate were added to make 78 brix, and calcium lactate was added to prepare jam for cookies.

Afterwards, the prepared jam was placed in a ring with a diameter of 35 mm and a height of 5 mm, heated at 200°C for 15 minutes, the diameter of the jam was measured, and the heat resistance (baking stability) was calculated using Equation 1 below. The results are shown in Table 8 below. indicated.

[Equation 1]

Heat resistance = 100 - ((diameter of jam after heating - 35)/35)*100 (%)

Diameter (mm) Heat resistance (%) Control group 5-1 41.475 81.5 Test group 5-1 45.08 71.2 Test group 5-2 43.645 75.3 Test group 5-3 42.175 79.5

As a result of checking the physical properties, it was confirmed that test group 5-3, to which the largest amount of Example 1 powder was added, had the most similar heat resistance to control group 5-1, to which citric acid, the main ingredient for jam formation, was added instead of Example 1 powder.

Test Example 6. Measurement of acidity change in fermented wheat germ powder depending on the addition of lactic acid bacteria or enzymes

In order to confirm the change in the physical properties of the fermented wheat germ powder depending on whether lactic acid bacteria or enzymes were added, 0, 4, 8, 16, 24 were added to the fermenter in substantially the same manner as the production of the fermented wheat germ powder of Example 1 and Comparative Examples 1 and 2. , 5 g of fermented wheat germ powder prepared by powdering the sourdough starter prepared by fermenting for 32, 40 or 48 hours was added to 100 ml of distilled water contained in a 250 ml beaker, mixed uniformly with a homogenizer, and the turbidity was mixed. The pH of the fermented wheat germ powder was measured by repeating the measurement three times with a pH meter. After measuring the pH, the acidity was measured by titrating with 0.1N NaOH solution and measuring the TTA value, which is the amount of NaOH solution consumed until pH 8.5 is reached. , the results are shown in Table 9 below.

Example 1 Comparative Example 1 Comparative Example 2 hour pH TTA (pH 8.5) pH TTA (pH 8.5) pH TTA (pH 8.5) 0 6.32 4.18ml 6.25 4.88ml 6.42 3.54ml 4 6.08 7.55ml 6.16 5.1ml 6.15 5.9ml 8 5.71 9.54ml 5.98 7.28ml 5.87 8.12ml 16 5.29 14.82ml 5.53 9.94ml 5.45 12.11ml 24 4.88 17.34ml 5.28 12.55ml 5.04 14.51ml 32 4.35 19.21ml 5.06 14.82ml 4.56 16.18ml 40 4.30 20.32ml 4.91 15.42ml 4.55 17.52ml 48 4.22 21.53ml 4.81 17.21ml 4.53 18.62ml

As a result of measuring the acidity, Example 1, in which both lactic acid bacteria and enzymes were added, lowered the pH and total acidity (TTA) over fermentation time compared to Comparative Examples 1 and 2 in which neither enzymes nor lactic acid bacteria were added, respectively. It was confirmed that the higher the concentration, the more organic acids were produced, producing a better and more diverse flavor. This is believed to be because in Example 1, enzymes, yeast, and lactic acid bacteria coexist appropriately to produce various metabolites.

Test Example 7. Measurement of rancidity changes in fermented wheat germ powder

In order to confirm the effect of the fermented wheat germ powder of Example 1 on the change in rancidity, the degree of rancidity was measured. Specifically, the fermented wheat germ powder of Example 1 and the wheat germ powder of Example 1 were stored at a temperature of 40°C and 60% humidity for 3 months.

The powder before storage for 3 months and the fat from the powder stored for 3 months were extracted and purified using purified ether, and the remaining fat was used as a sample. Dissolve 5 g of the sample in 100 mL of a mixture of neutral ethanol and ether at a volume ratio of 1:2, titrate with 0.1 N ethanolic potassium hydroxide solution using phenolphthalein solution as an indicator, and follow the Ministry of Food and Drug Safety Notice 2023-29. The acid value was measured according to the method described in General Test Method No. 8 of the Korean Food Code (2023.04.28, revised), and the acid value change was measured for 3 months to confirm the degree of rancidity, and the results are shown in Table 10 below.

storage duration control group Example 1 Sanga △-acid value Sanga △-acid value 0 months 13.66 - 13.84 - 3 months 18.11 4.5 17.76 3.9

As a result of checking the degree of rancidity, it was confirmed that the fermented wheat germ powder of Example 1 to which fermented wheat germ was added progressed rancidity more slowly than the control group.

Claims (17)

(1) wheat germ;
(2) Saccharomyces Cerevisiae strain yeast;
(3) lactic acid bacteria; and
(4) Contains enzymes of glucanase, amylase, and cellulase,
The lactic acid bacteria include Lactobacillus delbrueckii subsp . bulgaricus , Streptococcus thermophilus , and Lactobacillus plantarum . A fermentation agent. The fermentation agent according to claim 1, wherein the yeast is included in an amount of 1.0*10 ⁷ to 1.0*10 ¹⁰ cfu/g based on the total weight of the solid content of the fermentation agent. According to paragraph 1,
(1) 0.1 to 10 cfu of Streptococcus thermophilus based on 1 cfu of Lactobacillus plantarum,
(2) A fermentation agent containing 0.1 to 10 cfu of Lactobacillus delbrueckii bulgaricus based on 1 cfu of Lactobacillus plantarum. The fermentation agent of claim 1, wherein the lactic acid bacteria are included in an amount of 1*10 ⁴ to 1*10 ⁷ cfu/g based on the total solid weight of the fermentation agent. The method of claim 1, based on the total solid weight of the fermentation agent
(1) The glucanase content is 1 to 10 FBG/g,
(2) amylase content of 10 to 70 FAU-F/g, or
(3) A fermentation agent comprising cellulase in a content of 50 to 100 EGU/g. The fermentation agent according to claim 1, wherein the TTA is 110% or more compared to the fermentation agent consisting of wheat germ, Saccharomyces cerevisiae, Lactobacillus delbrueckii bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum. The fermentation agent according to claim 1, wherein the TTA is 105% or more compared to the fermentation agent consisting of wheat germ, Saccharomyces cerevisiae, glucanase, amylase and cellulase. The fermentation agent according to claim 1, wherein the acid value change over 3 months is 90% or less compared to the fermentation agent made of wheat germ. The fermentation agent according to any one of claims 1 to 8, wherein the fermentation agent is a fermentation starter. A dough composition comprising the leavening agent of any one of claims 1 to 8 and grain flour. The dough composition according to claim 10, wherein the leavening agent is contained in an amount of 1 to 10% by weight based on 100% by weight of the grain powder. The method of claim 10, compared to a dough composition made of wheat flour,
(1) Stability less than 50%;
(2) weakening of more than 200%; and
(3) A dough composition having one or more characteristics selected from the group consisting of a maximum hardness of 95% or less. A food composition comprising the fermentation agent of any one of claims 1 to 8. The food composition according to claim 13, wherein the food is at least one selected from the group consisting of bread and jam. A fermentation method comprising adding the fermentation agent of any one of claims 1 to 8 to at least one selected from the group consisting of grain flour. (1) wheat germ;
(2) Saccharomyces Cerevisiae strain yeast;
(3) lactic acid bacteria, and
(4) It includes the step of fermentation by mixing enzymes of glucanase, amylase, and cellulase,
The lactic acid bacteria include Lactobacillus delbrueckii subsp . bulgaricus , Streptococcus thermophilus , and Lactobacillus plantarum . A method of producing a fermentation agent. A food composition comprising the dough composition of claim 10.