KR20080100067A - Bread containing lactobacillus and manufacturing method thereof - Google Patents

Abstract

Bread containing lactobacillus is provided to contribute to the breeding of the profitable lactobacillus with internal organs, the suppression of the harmful bacteria, and the immunological enhancement activity by adding the Lactobacillus fermentum JS(KCCM 10499) strain so that the Lactobacillus fermentum lives after the thermal processing of the high temperature. Bread containing lactobacillus characterizes to contain Lactobacillus fermentum strain. The 1x10^2~1x10^6 CFU/g of Lactobacillus fermentum strain compared to the weight of bread is contained. The manufacturing method of bread containing lactobacillus comprises the step which adds Lactobacillus fermentum JS(KCCM 10499) strain and is kneaded.

Description

Bread containing lactobacillus bacteria and its manufacturing method {Bread containing lactobacillus and Manufacturing method

The present invention relates to lactic acid bacteria live bacteria-containing breads and a method of manufacturing the same, and more particularly, to a lactic acid bacteria live bacteria-containing bread containing Lactobacillus fermentum JS strain and a method of manufacturing the same.

Lactobacillus is a bacterium that has been used in humans for the longest time and is commonly used in fermented dairy products. Lactic acid bacteria have been reported to improve nutrient absorption, reduce lactose intolerance, improve intestinal motility and have anticancer effects.

As the action of lactic acid bacteria contained in fermented milk, such as yoghurt, the intestinal microorganism total improvement effect and intestinal action are well known. Recently, it has been reported that lactic acid bacteria have various functions, for example, immune activity, antibacterial action and anti-tumor action. As described above, since various health effects of lactic acid bacteria are expected, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium genus also detected in the human intestine Fermented milk and lactic acid bacteria beverages using the same strain are commercially available.

However, these lactic acid bacteria are difficult to survive at high temperature or low pH, when human ingested by the stomach acid secreted by the stomach all had a problem that does not reach the intestines.

In order to solve this problem, a method of capturing and ingesting lactic acid bacteria in a capsule consisting of an acid-resistant and enteric coating has been invented, but even if the lactic acid bacteria safely pass through the stomach and reach the intestines, the capsules in the intestine digestive enzymes of the intestines. To the intestinal pH is not properly dissolved or dissolved or the capsules in the mouth chewed the lactic acid bacteria there was a problem that out of the capsule and the like.

Lactobacillus fermentum JS strain (KCCM 10499) is a type of Lactobacillus fermentum having a hypoglycemic effect, antioxidant, lipid peroxidation inhibition and cholesterol lowering effect.

According to Korean Patent Application No. 10-2003-0042684, Lactobacillus fermentum JS strain has a completely new property of decomposing ammonia, which is resistant to heat and acid and is impossible in theory, unlike conventional lactic acid bacteria. It has been reported to exhibit excellent efficacy even in descent.

On the other hand, the content of the bread using the Lactobacillus Percentum JS strain as in the present invention has not been reported yet.

An object of the present invention is to provide a lactic acid bacterium probiotic-containing bread, characterized in that it contains the Lactobacillus fermentum JS (KCCM 10499) strain.

It is another object of the present invention to provide a method for producing lactic acid bacteria containing probiotic bread comprising the step of kneading by adding Lactobacillus fermentum JS (KCCM 10499) strain.

The present invention for achieving the above object provides a lactobacillus probiotic-containing bread, characterized in that it contains the Lactobacillus fermentum JS (KCCM 10499) strain.

The present invention provides a method for producing lactic acid bacteria live bacteria-containing bread comprising the step of kneading by adding Lactobacillus fermentum JS (KCCM 10499) strain.

Hereinafter, the present invention will be described in detail.

The present invention provides lactobacillus probiotic-containing bread, characterized in that it contains Lactobacillus permanentment JS (KCCM 10499) strain.

The lactic acid bacteria live bacteria contain 1 × 10 ² to 1 × 10 ⁶ CFU / g based on the weight of the bread.

The bread is characterized in that any one or more selected from donuts, white bread, steamed bread, bagels, bagels and baguettes.

The lactic acid bacteria live bacteria-containing bread is characterized in that the aging of the carbohydrate is delayed, so that the texture of the bread is maintained for a long time.

The present invention provides a method for producing lactic acid bacteria live bacteria-containing bread comprising the step of kneading by adding Lactobacillus fermentum JS (KCCM 10499) strain.

Lactobacillus Permanum JS (KCCM 10499) strain is preferably 1 × 10 ⁵ -10 ¹¹ CFU / g in the dough when making bread.

In addition, it is preferable to add 0.5-10% by weight of raw yeast or dry yeast (Saccharomyces cereviseae) when kneading in the above.

The greatest advantage of the product according to the present invention is to naturally ingest the lactic acid bacteria by ingesting donuts 1) beneficial lactic acid bacteria growth, 2) inhibition of harmful microorganisms in the intestine, 3) intestinal peristalsis, 4) formal action You can expect such functions. In addition, the addition of lactic acid bacteria has an excellent effect of improving the taste as well as delay in the aging rate of carbohydrates as well as improving the taste.

According to the present invention, by adding Lactobacillus fermentum JS (KCCM 10499) lactic acid bacteria to a donut, a donut having excellent functional and health functionalities can be prepared.

The characteristics of the donut containing the lactic acid bacteria live bacteria according to the present invention is as follows:

1) Almost no bad fermentation odor derived from Saccharomyces cereviseae and a nice smell is produced.

2) The internal texture of the donuts is better than the baker's yeast alone.

3) The commercialization of carbohydrates is delayed.

4) Lactic acid bacteria added after frying donuts are alive, and various intestinal functions and effects are expected.

In addition, the intestinal function of donuts containing lactic acid bacteria live bacteria according to the present invention has the following effects:

1) Promotes beneficial lactic acid bacteria.

2) Inhibition of harmful microorganisms in the intestine.

3) to promote intestinal peristalsis.

4) The effect of dressing.

Therefore, according to the present invention Lactobacillus fermentum ( Lactobacillus fermentum ) in the manufacture of bread By adding the JS (KCCM 10499) strain, the Lactobacillus permanent even after high temperature heat treatment JS strains are alive and can help the growth of beneficial intestinal lactic acid bacteria, inhibition of harmful bacteria, intestinal peristalsis, intestinal action, immune enhancing action. In addition, the fermentation of Lactobacillus fermentum JS during food processing improves the product's flavor, texture (texture), and extends the gradation of carbohydrates, improving the various physiological functions unique to lactic acid bacteria as well as various functional properties in food. Let it be.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are proposed to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Example 1 Culture of Lactic Acid Bacteria

Raw material → spawn culture → main culture → cell separation → freeze drying → powder production → vegetable lactic acid bacteria powder product

1) Composition of medium: 400 g of glucose, 400 g of soybean extract powder, 50 g of K ₂ HPO ₄ , 40 g of sodium acetate, 10 g of MgSO _{4, and} 10 g of Tween-80 per 20 l of water were dissolved. .

2) Spawn culture: After inoculating Lactobacillus fermentum JS (KCCM 10499) progeny colonies to 600 ml of MRS medium in a sterile box, spawn culture was performed at 35 ° C. for 5 days.

3) Lactic Acid Bacteria Main culture: 20 liters of water was added to the culture tank, and the composition components of the medium were added at the mixing ratio of 1), and then sterilized at 121 ° C. for 30 minutes, and the medium temperature was cooled to 35 ° C. Inoculate 600 ml of the spawn culture solution in MRS medium, incubate at 35 ° C. for 3 days, centrifuge at 15,000 rpm with a centrifuge for cell separation, and mix the cell solution and glucose at a ratio of 1: 1. By freeze drying.

4) Powder Preparation: Lactobacillus-containing powder was prepared by sieving glucose containing lactobacillus fermentum JS (KCCM 10499) lactic acid bacteria lyophilized in a sieve of 40 to 60 mesh.

Example 2 Preparation of Donuts

In the present invention, a donut was prepared using the Lactobacillus fermentum JS (KCCM 10499) strain.

How to make donuts:

According to a conventional donut manufacturing method, 50% by weight of force, 20% by weight of donut powder, 0.5% by weight of refined salt, 3% by weight of sugar, 2% by weight of blocky yeast (Saccharomyces cereviseae) were added and mixed in advance. After dissolving the Lactobacillus Permanum JS (KCCM 10499) strain in 1 × 10 ⁹ CFU / g in purified water so that the total amount of the dough is 100% by weight, the mixed materials are mixed in a kneader. Purified water in which the strain was dissolved was added thereto, followed by stirring for 10 minutes.

After stirring, the dough is rounded and fermented at 25 ° C. for 60 minutes, then made into a donut-shaped donut shape, fermented for about 60 minutes in a 37 ° C. fermenter, and then fried at 180 ° C. for 1 minute to remove excess oil. After cooling to room temperature to complete the product.

The number of viable cells of Lactobacillus Permanent JS (KCCM 10499) strains living in donuts was confirmed. 1 g of donuts are mixed well with 9 ml of sterile distilled water, and then diluted to 10 ² , 10 ³ , 10 ⁴ with sterile distilled water to prepare agar plate for adding BCP [yeast extract 2.5g, prptone 5.0g, dextrose 1.0g, 1.0 g of tween 80, 0.1 g of L-cysteine, and 15.0 g of agar were dissolved in 1,000 ml of distilled water and adjusted to pH 6.8 to 7.0. BCP (Brom Cresol Purple) was added to 0.004 to 0.006% and sterilized for 15 minutes at 121 ° C. ] And incubated at 37 ℃, the number of bacteria was measured. As a result, the number of live cells of donut was 1.76 × 10 ⁵ CFU / g or more.

The existing method of adding lactic acid bacteria did not recognize that lactic acid bacteria were not alive in donuts and the flavor was excellent. However, the donut using the Lactobacillus Permanent JS (KCCM 10499) strain of the present invention, the lactic acid bacteria were not alive on the outer surface of the fried, lactic acid bacteria are alive inside the donut can be expected to have a unique function of the lactic acid bacteria, flavor and It is effective in preventing aging of carbohydrates and can contribute to quality improvement.

Example 3 Preparation of Bread

The number of Lactobacillus Permanent JS (KCCM 10499) lactic acid bacteria was used as the bread was used 1 × 10 ⁷ CFU / g.

In the case of four breads, the composition ratio is as follows. In addition, bread 1 was used as milk, and bread 2 was prepared corn bread using corn flour instead of milk.

 First, in addition to the shortening at room temperature (25 ℃), the dough materials of Table 1 and Table 2 were all put in the kneader, respectively, and stirred for 1 minute at low speed and 2 minutes at high speed. After the shortening was added, the mixture was stirred by stirring at low speed for 2 minutes and at high speed for 14 to 15 minutes.

Table 1 Bread 1

ingredient Content (g) % Of content Strong 1,200 g 54.3% milk 816 g 36.8% Fresh yeast 30 g 1.4% East Food 1.6 g 0.1% Lactobacillus fermentum JS 30 g 1.4% Salt 24 g 1.1% Sugar 60 g 2.7% shortening 48 g 2.2% Sum 2209.6g 100%

Table 2 Bread 2

ingredient Content (g) % Of content Strong 1,040 g 41.4% Corn flour 260 g 10.4% water 780 g 31.0% Fresh yeast 32.5 g 1.3% East Food 1.3 g 0.1% Lactobacillus fermentum JS 32.5 g 1.3% Salt 26 g 1.0% Sugar 104 g 4.1% shortening 91 g 3.6% Skim milk powder 39 g 1.6% egg 65 g 2.6% Active gluten 39 g 1.6% Sum  2510.3 g 100%

Each dough by the ingredients of Table 1 and Table 2 was fermented at 25 ° C. for 90 minutes to ferment so that the volume of the dough became 2.5 to 3 times larger. The dough was divided into 184 g rounds and subjected to intermediate fermentation for 20 minutes.

After the intermediate fermentation, the dough was molded as follows.

① Push out the dough with a uniform thickness to remove large gas.

② 3-fold folding.

③ roll round.

④ Seal the seam well.

Put the bottom of the seam of the dough formed as described above in a well-fitting bread mold, the second fermentation was performed until the dough rises 1cm more than the height of the pan for 50 minutes at a temperature of 40 ℃, humidity 80%. The second fermented dough was baked in an oven at 200 ° C. on a top fire and 180 ° C. for 50 minutes to complete a bread.

As in the present invention, when fermentation is carried out by using the yeast and Lactobacillus fermentum JS strain at the same time, the fermentation ability is very excellent, and as a result of the sensory test of bread, the bad fermentation odor of yeast is completely eliminated, and the texture is excellent and the flavor is good. Very improved. In addition, carbohydrate aging was delayed, leaving the bread in good condition for a long time.

The number of viable cells of Lactobacillus latex JS lactic acid bacteria living in the bread prepared above was measured using the same method as in Example 2. As a result, the number of viable bacteria in bread was more than 1.7 × 10 ⁴ CFU / g.

Example 4 Preparation of Steamed Bread

50% by weight of wheat flour, 30% by weight of red bean paste, 10% by weight of sugar, 1% by weight of salt, 2% by weight of margarine, 3% by weight of yeast, 1% by weight of baking powder, Lactobacillus fermentum JS strain (1 × 10 ⁷ CFU / g ) 3% by weight and the residual amount of purified water were kneaded.

The dough was first aged at a temperature of 35 ° C. for 60 minutes, then cut to a certain size, and then the red bean sediment was put into a steamed bread.

The steamed bread is molded in the steaming process after the second aging process for 60 minutes at a temperature of 35 ℃ steamed in a steaming pot to prepare a steamed bread.

Steamed bread according to the present invention has a very good flavor and very good texture of bread, aging of the bread is more than two times delayed appeared to be excellent in commerciality.

The number of viable cells of Lactobacillus latent JS lactic acid bacteria living in the steamed bread was measured using the same method as in Example 2. As a result, the viable cell count of Lactobacillus permanent JS lactic acid bacteria was analyzed to be 2.1 × 10 ⁴ CFU / g or more.

As described above, according to the present invention, Lactobacillus fermentum is used to prepare bread. By adding JS (KCCM 10499) strain, Lactobacillus fermentum even after high temperature heat treatment JS is alive as a living bacterium can help the growth of beneficial intestinal lactic acid bacteria, inhibition of harmful bacteria, intestinal peristalsis, intestinal action, immune enhancing action.

Claims (5)

Lactobacillus fermentum (Lactobacillus fermentum) JS (KCCM 10499) A bread containing lactic acid bacteria live bacteria characterized in that it contains a strain. The lactic acid bacteria live bacterium containing bread according to claim 1, wherein the lactic acid bacteria live bacteria are 1 × 10 ² to 1 × 10 ⁶ CFU / g based on the bread weight. The bread containing lactic acid bacteria live bacteria according to claim 1, wherein the bread is any one or more selected from donuts, white bread, steamed bread, bagels and baguettes.  The lactic acid bacteria live bacteria-containing breads according to claim 1, wherein the lactic acid bacteria live bacteria-containing breads are delayed in aging of carbohydrates so that the breads are kept in a good state for a long time. Lactobacillus fermentum (Lactobacillus fermentum) JS (KCCM 10499) A method for producing a lactic acid bacteria live bacteria-containing bread comprising the step of adding and kneading the strain.