KR20030005452A - The manufacturing method of bread using saccharomyces cerevisiae previously treated with starch syrup - Google Patents

Abstract

PURPOSE: A method for preparing bread is provided to obtain high quality of bread by using Saccharomyces cerevisiae as one of common yeast to be treated into grain syrup state and adding the grain syrup yeast. CONSTITUTION: The method comprises treating the common yeast of Saccharomyces cerevisiae in a medium containing 2-5% MYP (consisting of 2-5% maltose, 0.5% yeast extract, 1% peptone, 0.3% KH2PO4) for 1.5-2.5 hours to preliminarily derive expression of a specified yeast gene concerning fermentation of the maltose; then adding the pre-treated yeast in the first kneading flour for baking the bread to ferment the kneading; alternatively forming a second kneading flour and adding it to the first kneading then secondly fermenting the kneading; and baking the kneading. The 2.5% MYP medium may be formed into the grain syrup state.

Description

The manufacturing method of bread using syrup pretreatment yeast {THE MANUFACTURING METHOD OF BREAD USING SACCHAROMYCES CEREVISIAE PREVIOUSLY TREATED WITH STARCH SYRUP}

The present invention relates to a method for producing bread using starch pretreated yeast.

The sugar fermentation activity of the yeast dough during the manufacturing process of bread is one of the most important factors that determine the quality of the product.

Due to the biochemical characteristics of the enzyme system involved in sugar fermentation metabolism of yeast cells and related gene expression control system, after fermentation of sugar for a certain period of time under the conditions of the dough, the remaining glucose molecules inhibit fermentation of maltose, a major carbon source, This limits the amount of carbon dioxide produced so that sufficient expansion cannot be achieved in the molded dough.

Such fermentation characteristics of yeast have become a decisive obstacle to efforts to improve the quality of fermented bread and at the same time lower the manufacturing cost of bread.

Meanwhile, Korean Patent Application No. 10-1999-0002680 (Use of malt extract) uses alpha-amylase, beta-amylase, and glucoamylase produced by malt odor and germination by using malt extract in the baking or confectionery process. It is used as an additive to improve the texture of the product by using the enzymatic activity such as, enhance the odor, suppress the aging of starch, etc., but this is malt as an additive and its purpose and technical configuration is different from the present invention. .

In addition, Korean Patent Application No. 10-1999-0050363 (cultivation of yeast using a rice cake), a method for cultivating yeast using a yeast culture for adding livestock feed as a basic culture medium is known, but with the present invention The object and the technical configuration are different from the present invention.

To date, there is no known method for producing bread using yeast pretreated with starch syrup.

The present invention pretreatment of yeast in MYP medium made of pure maltose or starch syrup before adding the baker's yeast to the dough, exposing it to high concentrations of maltose molecules in advance to sufficiently induce the expression of the enzyme gene involved in maltose fermentation, It promotes fermentation of maltose in flour dough during baking to produce high quality bread, and also to reduce manufacturing cost by using cheap starch syrup.

The present invention relates to a method for preparing bread using yeast pretreated with starch syrup.

The present invention is a pre-treatment to expose the yeast to a high concentration of maltose molecules in advance, sufficiently inducing and synthesizing the expression of the enzyme gene involved in the maltose fermentation in advance to relatively weaken the inhibitory action by glucose to improve fermentation efficiency It is about how to make good bread.

In the manufacturing process of the bread according to the present invention, malt sugar 2-5% MYP (2-5% maltose, 0.5% yeast extract, 1% peptone, made from pure malt sugar or starch syrup, which is a conventional yeast (Saccahromyces cerevisiae) used for baking 0.3% KH ₂ PO ₄ ) After pre-treatment for 1.5 to 2.5 hours in a medium, it is added to the primary dough and fermented. Is performed.

Hereinafter, the present invention will be described in detail with reference to Examples.

However, the following examples are illustrative of the present invention, and the content of the present invention is not limited by the examples.

Example 1 Investigation of Optimal Conditions for Fermentation Activity of Yeast by Maltose Pretreatment

Experiments were performed using yeast ( Saccharomyces cerevisiae) commonly used in baking.

2% GYP (2% glucose, 0.5% yeastextract, 1% peptone, 0.3% KH ₂ PO ₄ ) medium was used for isolation and growth of a single strain of yeast.

2% agar was added to the solid medium.

Maltose pretreatment was performed with 0-5% MYP (0-5% maltose, 0.5% yeast extract, 1% peptone, 0.3% KH ₂ PO ₄ ) medium.

GlyEtYP (3% glycerol, 2% ethanol, 0.5% yeast extract, 1% peptone, 0.3% KH ₂ PO ₄ ) medium was used for control.

FMGYP (0.33% fructose, 4.3% maltose, 0.38% glucose, 0.5% yeast extract, 1% peptone, 0.28% KH ₂ PO ₄ ) medium was used to determine the fermentation activity of yeast. .

All incubation and pretreatment temperatures used 30 ° C.

The fermentation activity was measured using yeast pretreated at 30 ° C. for 1-3 hours in a Malose-Yeast extract-Peptone (MYP) medium containing maltose concentration of 0-5%.

At this time, in the fermentation medium of FMGYP (Fructose-Maltose-Glucose-Yeast extract-Peptone) having a composition of sugar similar to the dough of bread, the same amount of yeast in the range of 1-5% (w / v) The fermentation activity of the contained 10ml culture solution was measured using CO ₂ gas generation amount for 0 to 3 hours.

Table 1 shows the results of using the yeast 5% (w / v) Table 1 shows the results of using the yeast 1% (w / v).

Table 1 CO ₂ generation of yeast (5%) according to maltose pretreatment conditions.

"-" Is 0.1 or less, unit is ml

Pretreatment time 1 hours 2 hours 3 hours Pretreatment Fermentation Medium Time (min) 3% MYP 5% MYP GlyEtYP 3% MYP 5% MYP GlyEtYP 3% MYP 5% MYP GlyEtYP 3 - - - - - - - - - 6 - - - - 0.4 - - - - 9 - - - - 0.5 - - - - 12 - - - - 0.9 - - - - 15 0.2 0.3 - 0.3 1.3 - 0.2 - - 18 0.2 0.5 - 0.4 1.9 - 0.2 - - 21 0.3 0.7 - 0.7 2.4 - 0.3 0.3 0.3 24 0.4 1.1 - 1.2 3.3 - 0.4 0.4 0.3 27 0.7 1.5 - 1.6 4.5 0.4 0.5 0.7 0.4 30 1.0 2.0 - 2.0 5.9 0.5 0.7 1.0 0.5

Table 2 CO ₂ generation of yeast (1%) according to maltose pretreatment conditions.

"-" Is 0.1 or less, unit is ml

Pretreatment time 1 hours 2 hours 3 hours Pretreatment Fermentation Medium Time (min) 3% MYP 5% MYP GlyEtYP 3% MYP 5% MYP GlyEtYP 3% MYP 5% MYP GlyEtYP 20 - - - - - - - - - 40 - 0.4 - 0.4 - - 0.4 0.4 - 60 - 0.4 0.3 1.0 0.4 0.3 0.8 0.9 0.3 75 - 0.4 0.3 1.6 0.7 0.4 1.4 1.6 0.4 90 0.3 0.4 0.5 2.6 1.4 0.7 2.0 2.5 0.7 105 0.4 0.7 0.8 3.5 2.1 1.1 2.7 3.1 1.1 120 0.8 1.0 1.4 4.8 2.9 1.6 3.5 4.0 1.6 135 1.4 1.5 2.0 6.4 3.7 2.2 4.4 4.9 2.2 150 2.0 2.1 2.7 8.1 4.7 2.8 5.3 5.6 2.8

When the 5% (w / v) yeast concentration in Table 1 was used in the fermentation experiment, and the result of the measurement for 0 to 30 minutes showing the difference in the remarkable efficiency, the higher the concentration of maltose used for the pretreatment The efficiency was high and the best results were obtained after 2 hours of pretreatment regardless of the concentration.

Similar results were observed as the fermentation time progressed even when the 1% (w / v) yeast concentration in Table 2 was used, and it was confirmed that maltose pretreatment significantly increased yeast efficiency.

The conditions varied depending on several factors including yeast concentration, but 2 hours were adequate at 3-5% maltose condition.

Example 2 Investigation of Optimal Conditions for Fermentation Activity of Yeast by Syrup Preparation

It was investigated whether yeast fermentation activity was increased as in maltose by using inexpensive starch which can be used for actual bread production instead of purified maltose.

Basically, yeast culture, pretreatment and fermentation activity measurement are the same as the experimental method used in Example 1, but instead of using malt sugar purified for reagents for pretreatment of yeast, commercially available starch syrup (containing 55% malt sugar) ) Was used as a maltose raw material.

Instead of expensive refined maltose, it was used to produce fermented bread products, and it was investigated whether yeast fermentation activity increased as in refined maltose even when starch syrup (containing 55% maltose), which is easy to obtain raw materials, was investigated.

Yeast was pretreated with starch syrup YMP medium for 1.5 hours, and the amount of CO ₂ generated by fermentation of 3% (w / v) of yeast for 1 hour is shown in Table 3.

<Table 3> The amount of CO ₂ generated after 1 hour fermentation of yeast (3%) after starch syrup pretreatment (1.5 hours). Unit is ml

Experiment order Primary Secondary 3rd Pretreatment medium 3% MYP Starch syrup (3% maltose) GlyEtYP 3% MYP Starch syrup (3% maltose) GlyEtYP 3% MYP Starch syrup (3% maltose) GlyEtYP CO ₂ generation amount 3.5 5.7 2.2 3.8 8.2 2.6 3.8 7.0 2.5

As shown in Table 3, it was confirmed that the economical starch syrup having higher economic efficiency than the purified maltose could be effectively used for pretreatment of yeast by showing a greater activity increase effect than the purified maltose.

Example 3 Fermentation Activity of Starch Pretreated Yeast under Actual Dough Conditions

In order to analyze how the change of fermentation activity of yeast by starch syrup (containing 55% malt sugar) pretreatment appears in the kneading conditions for the actual bread production, the fermentation activity was analyzed throughout the whole bread manufacturing process.

The comparison of fermentation activity of the two yeasts of the syrup pretreatment experimental group and the control group is difficult to compare with the amount of CO ₂ gas generated since the dough fermentation process involves the degassing step. Fermentation activity was evaluated by measuring the volume change of the finished bread through.

The manufacturing process of bread was carried out in the yeast syrup pretreatment → primary dough → primary fermentation → secondary dough → secondary fermentation → baking step, and the experimental conditions of each step were as follows.

(1) Yeast syrup pretreatment

The yeast pretreatment process was finally made to have a concentration of 2% maltose in consideration of the physical efficiency of the actual production process and the pretreatment conditions were used for 1.5 to 2.5 hours at 30 ℃ the same conditions as confirmed in Example 1.

As the experimental control, the yeast stored at 4 ° C. was used as it was, and the pretreated yeast was also used after maintaining at 4 ° C. for 2 hours or more before being put into dough.

(2) primary dough and fermentation

After mixing all the primary dough material as shown in Table 4, the temperature was maintained at 26 ℃ to prepare a dough by mixing for 3 minutes at low speed, 2 minutes at high speed. The primary fermentation was fermented for 2 hours in a fermentor maintained at 27 ° C., 77% humidity.

(3) secondary dough and fermentation

After adding all of the secondary dough material to the fermented primary dough as shown in Table 4, the temperature is maintained at 28 ℃ and mixed for 3 minutes at low speed, 7 minutes at high speed to complete the dough, and left at room temperature for 20 minutes Next, the gas was removed using a rod and then transferred to an aluminum container for molding.

Secondary fermentation was fermented for 40 minutes in a fermentor maintained at 39 ° C., 80% humidity.

(4) burning

Baking the secondary fermented dough in an aluminum container after baking for 20 minutes in an oven at 190 ℃ and cooled to room temperature to complete the bread production.

TABLE 4 Composition ratios of dough materials.

Dough Strong Sugar Yeast Yeastfood maintain corn syrup Salt water Primary dough 660 150 30 1.32 - - - 440 Secondary dough 220 26 - - 114.4 4.4 11.44 44

The method of measuring the volume of the finished bread after the completion of the kneading process has been shown to give fairly reproducible results.

The results are shown in Table 5.

<Table 5> Volume change of finished bread according to syrup pretreatment

Experiment order Primary Secondary 3rd Sample Number One 2 3 Average One 2 3 Average One 2 3 Average Starch pretreatment group (a) Sample volume (ml) 425 430 445 433 375 375 415 388 380 400 410 397 Control (b) Sample Volume (ml) 370 405 390 388 340 355 355 350 350 360 370 360 Volume increase rate (a / b) 112% 111% 110%

As can be seen in Table 5, the results of the volume measurement performed three times in a triple experiment showed that the volume increase of about 11% was constant by fermentation of yeast pretreated with syrup.

These results show that pretreatment of yeast with starch syrup sold at low cost improves the fermentation of bread dough.

In addition, yeast pretreated with starch syrup can be stored and used for several days, so there is no problem in pre-stocking and timely supply of yeast as in the existing product production system.

The conventional yeast is pretreated in a high concentration of maltose medium to improve the gene expression of the maltose fermentation enzyme, and the bread is made using this yeast to improve the efficiency of the paw, to make a good quality bread, and to treat with medium using starch syrup. It also reduces the cost.

Claims (2)

Conventional yeast ( Saccharomyces cerevisiae ) used for baking is treated for 2-5% malt in MYP (2-5% maltose, 0.5% yeast extract, 1% peptone, 0.3% KH ₂ PO ₄ ) medium for 1.5-2.5 hours By inducing expression of an enzyme gene involved in maltose fermentation in advance, and then adding this pre-treated yeast to bread dough to make bread. The method of claim 1, wherein the 2-5% maltose MYP medium is made of starch syrup.