KR20100115668A - Manufacturing method of strawberry fermented liquid and manufacturing method of breads thereof - Google Patents

Abstract

PURPOSE: A manufacturing method of fermented strawberry liquid and a manufacturing method of breads using same are provided to improve anti-oxidant effect of grape fermented liquid. CONSTITUTION: The collected strawberry is washed to the ozone water. The cleaned strawberry is mixed with one of oligosaccharide, lactose, glucose, fructose, sugar and fermented. In the ferment step, 100 weight percent strawberry is mixed with 15 to 25 weight percent sugar and fermented at 15 to 18 degree Celsius for 4 to 6 days. The Rumex crispus extract is added in the mixture which has finished the fermentation step. The Rumex crispus extract is obtained in a steps of soaking in the grain wine, boiled with extraction solvent at 65 to 85 degree Celsius for 16 to 24 hours. The strawberry fermented liquid is mixed with egg, sugar, salt, milk, a cereal powder. The dough is aged. The matured dough is panning in a pan and roasted in an oven. The Rumex crispus extract is spread over the surface of the roasted dough for 3 times to 1.

Description

Manufacturing method of strawberry fermentation broth and bread production method using the same {Manufacturing method of strawberry fermented liquid and manufacturing method of breads

The present invention relates to a method for producing a strawberry fermentation broth and a method for manufacturing bread using the same, and more particularly, a method for preparing a strawberry fermentation broth that can increase long-term preservation due to its excellent anti-oxidant effect and excellent antibacterial activity, and a method for producing bread using the same. It is about.

In general, strawberries (Fragaric ananassa Duch.) Is a perennial herb of the dicotyledonous family Dianthus rosaceae, known for its 17th century. Strawberries are rich in vitamin C, sour and sweet, and have a unique fragrance, has been a favorite in spring.

Strawberries are mostly used for food in Korea, and some jam. It is used as a raw material for jelly, ice cream, frozen strawberry, strawberry wine, etc.

Strawberries vary in content depending on the type, but in general there are many organic acids, sour and sugary, polyphenols such as vitamin C, quercetin, caffeic acid, ferulic acid, and plastic It is known to have an excellent antioxidant effect because it contains various antioxidants such as bonols.

In general, polyphenols have an action of preventing oxidation, that is, an antioxidant function. The reason why polyphenols are attracting attention recently is that this function is expected to contribute to maintaining health and preventing diseases by acting as an antioxidant in vivo. In addition, polyphenols act to lower the level of cholesterol in the blood because it prevents the absorption of cholesterol into the digestive tract.

Republic of Korea Patent Publication No. 10-2002-0000183 discloses a strawberry vinegar using a lower strawberry and a method for producing the same, Patent No. 10-0668994 discloses a method for producing a blackberry fermented wine is disclosed, -0012624 discloses a method for preparing gochujang using strawberries. In addition, Korean Patent Laid-Open Publication No. 10-2008-0114264 discloses a method for preparing a concentrated liquid with increased polyphenolic substance content of strawberries and a method for preparing fermented vinegar using the same.

However, the above-described conventional techniques are provided in the form of vinegar or liquor, in order to use useful ingredients of strawberries.

The present invention was created to solve the above problems, while providing a grape fermentation broth with excellent antioxidant effect and at the same time excellent antibacterial ability to prevent the decay and deterioration of the fermentation broth strawberry fermentation broth that can increase the long-term preservation excellent self-preservation It is an object of the present invention to provide a method and a method of manufacturing bread using the same.

Method for producing a strawberry fermentation broth of the present invention for achieving the above object comprises a washing step of washing the collected strawberry with ozone water; And a fermentation step of obtaining a fermentation broth obtained by fermenting a mixture of at least one sugar selected from the washed strawberries and oligosaccharides, lactose, glucose, fructose and sugar in a fermentation vessel.

The fermentation step is characterized by mixing 15 to 25 parts by weight of sugar based on 100 parts by weight of the strawberry, fermentation at 15 to 18 ℃ for 4 to 6 days, while stirring the mixture once or twice during fermentation. .

After the completion of the fermentation step, the post-addition step of adding the extract from the fermentation; further comprising, the extract is dried finely grounded by the immersion in grain wine and then added to the extraction solvent 65 to 85 Characterized in that obtained by cold extraction for 16 to 24 hours at ℃.

In addition, the method of manufacturing the bread of the present invention for achieving the above object is a fermentation broth obtained by fermenting a mixture of one or more sugars selected from strawberries and oligosaccharides washed with ozone water, lactose, glucose, fructose and sugar in a fermentation vessel. To, a strawberry fermentation broth preparation step of preparing a strawberry fermentation broth to which dries fine grains are dried and then immersed in grain wine and then extracted by cold extraction; A dough step of kneading the strawberry fermentation broth, eggs, sugars, salt and milk by mixing them in grain powder; A aging step of aging the dough obtained in the kneading step; Baking the dough in a pan and baking in an oven; It characterized in that it comprises a; coating step of applying to the surface of the fired product obtained in the firing step extract the extract of the soybeans obtained in the strawberry fermentation broth preparation step.

As described above, according to the method of preparing the strawberry fermentation broth of the present invention and the method of manufacturing bread using the same, various bacteria and viruses present in the strawberry can be removed by the strong sterilizing power of ozone water when the strawberry is washed, and the freshness of the strawberry is maintained for a long time. You can.

In addition, the antimicrobial activity of the extract is excellent, it is excellent in self-preservation by preventing the corruption and deterioration of the fermentation broth. Therefore, it is possible to suppress the proliferation of harmful microorganisms by applying the extract of the extract from the surface of the bread can provide a method for producing bread having excellent self-preservation.

Strawberry fermentation broth of the present invention is largely composed of a washing step and a fermentation step, below will be described in detail step by step the production method of strawberry fermentation broth of the present invention.

1. Cleaning step

First, the collected strawberries are processed to sort. Strawberries are screened for strawberries that are spoiled or damaged. Selected strawberries are first washed in running water to remove dirt or foreign matter on the surface of the strawberries.

Preferably, the strawberry is washed with ozone water. Ozone water refers to water in which ozone (O ₃ ) is dissolved in oxygen generated by electric discharge, plasma, chemical decomposition, and oxygen decomposition using ultraviolet rays. In the present invention, ozone water having a concentration of 1 ppm of ozone dissolved in water is used.

Ozone water has 25 times as sterilizing power as chlorine used for tap water sterilization, so it is known to have excellent sterilizing power against fungus, virus, E. coli as well as general bacteria and bacteria. In addition, because of its strong sterilization ability, it is possible to sterilize pathogenic bacteria such as Vibrio, Escherichia coli, Salmonella, O-157 and Staphylococcus aureus.

Ozone water is known for its ability to oxidatively decompose various odorous substances including ammonia (NH ₃ ), hydrogen sulfide (H ₂ S), methane (CH ₄ ), etc., with strong oxidizing power, and to sterilize bacteria and viruses with strong sterilizing power.

As described above, the present invention provides a safe fermentation solution by removing the microorganisms, various bacteria, pesticides and various organic compounds harmful to the human body by washing the strawberry with ozone water in the washing step. In addition, considering the characteristics of strawberries that easily fall off mold occurs strawberry ozone wash provides a great advantage that can maintain the freshness of strawberries for a long time.

2. Fermentation stage

Strawberries washed with ozone water should be used after a certain time to prevent ozone from remaining on the surface.

The fermentation step of fermenting a mixture of the washed strawberry and sugar is put into a fermentation vessel. Sugar is intended to supply carbon and energy sources to microorganisms involved in fermentation of strawberries. As the sugar, oligosaccharides, lactose, glucose, fructose, sugar, etc. may be used alone or in combination. The sugar may be added in the range of 15 parts by weight to 25 parts by weight based on strawberries.

And it can be fermented by further mixing the suicide in the fermentation process. In this case, the salt is mixed 2 to 6 parts by weight based on 100 parts by weight of strawberries.

Jain is the traditional salt of Korea, which has been produced since the Three Kingdoms. The production method of suicide from the west and south coastal tidal flats varies somewhat from region to region, but seawater evaporates to produce saltwater-rich tidal flats, and the saltwater is penetrated by boiling water in the kiln to precipitate saltwater. Suicide is low in salinity and contains more minerals than natural salt, especially since various minerals in the tidal flat are eluted when the seawater penetrates the soil and are dissolved in the water. Tidal-flat is mainly a form of organic mineral salt, in which humic substances, which are high in chelated Fulvic acid, formed by the accumulation of carcasses of marine animals and plants, react with inorganic substances. Since it exists as humus soil in the form of marine colloidal micelle, it is easy to supply minerals to various animals and plants. These minerals are dissolved in the process of making clay and hydride, so they are determined as salts, so they can be supplied with useful minerals when ingesting suicide.

These magnetic salts are not only simple inorganic salts but also considerably chelating organic acid mineral complex salts. Therefore, a small amount of mixed salt during fermentation of strawberries enhances the metabolic activity of fermented microorganisms that actively metabolize when the organic acid mineral supply is sufficient to obtain a high quality fermentation broth.

And it is preferable to use Onggi as a container for fermentation. Onggi is a myriad of fine pores are formed to ensure the constant circulation of fresh air into the Onggi for optimal fermentation.

The fermentation step is preferably fermented at a relatively low temperature of 15 to 18 ℃. When fermented at a high temperature of 20 ° C. or higher, there is a possibility of deterioration or decay by harmful microorganisms because it becomes a good environment for microorganisms to grow regardless of the type. In addition, since the bokbunja is not sufficiently fermented at a temperature of 14 ° C. or less, the desired bokbunja fermentation broth cannot be obtained and the fermentation period is long. The appropriate fermentation time in this case is about 4 to 6 days. Preferably, the mixture filled in the fermentation vessel during the fermentation is stirred once or twice. This is to allow the mixture to ferment evenly throughout.

When the fermentation process is completed as described above, the mixture filled in the fermentation vessel is compressed with a compress and then filtered through a filter cloth to remove the solids to finally obtain a strawberry fermentation broth of the present invention.

3. Post step

As another embodiment of the present invention, after the completion of the fermentation step, the post-addition step of adding the extract of the extract may be performed.

Rumex crispus ) is a perennial herb belonging to the Polygonaceae family and is common in wild marshes nationwide and is distributed in Japan, China, Asia, Europe, and Africa (Bae Gi-hwan, Korean medicinal plants, p 52, Kyohaksa, 2000). The ridicule used in the present invention includes the rumex japonicus . In oriental medicine, the roots are called Yangje-geun (이 根) or Wuyi Rhubarb (牛耳 大黃) is a substitute for rhubarb (大黃) has the efficacy of blue blood, sheep blood, hwadam, seaweed, faeces, acute hepatitis, hemorrhage, bronchitis, constipation, improvement Treat the poison. The leaf is called Wuyi Rhubarb (牛耳 大 黃葉), and it is known to have the effect of clearing and detoxification. School History, Seoul, 2000). It has been reported that roots contain naphthalene derivatives, including anthraquinoids, including emodin, and mussin, etc. , Seoul, 1995). In the present invention, the noise of the strawberry fermentation broth prevents the deterioration and increase the self-preservation.

The extract is obtained by drying the leaves and roots of finely shredded larvae, immersing them in grain wine, and then adding an extraction solvent.

Specifically, the hot air dried to dry the moisture content of 5 to 10% in a container, and then poured the grain wine so that the sorrel is sufficiently submerged and left to rest for 20 to 28 hours with the lid closed. Immerse the drinker by immersing it in a grain liquor and letting it sleep for a period of time. This is to increase the antioxidant properties of strawberry fermentation broth using sugars, especially polysaccharides of grains contained in grain wine.

Grain liquor is a liquor fermented with koji and grains. The grains of grains used in the present invention may be rice, crude, sorghum, or the like. Of these, it is preferable to use grain wine made with rice having the highest polysaccharide content.

The sounder immersed in grain wine is taken out and extracted by adding an extraction solvent. Extraction can be obtained using conventional hydrothermal extraction and cold needle extraction. As an example, 5 to 20 times the volume of one or more solvents selected from the group consisting of water, ethanol, methanol, butylene glycol and propylene glycol as extracting solvent is added to the extract, and a cooling condenser is installed to evaporate the solvent. The extract obtained by heating at 50-95 degreeC and 10 to 30 hours in the prevented state, or dipping for 1 to 15 days at 5 to 37 degreeC, and extracting repeatedly 1 to 5 times can be used. Preferably, the extraction solvent is preferably extracted at low temperature for 16 to 24 hours at 65 to 85 ℃. This is to extract the active ingredient as much as possible while minimizing the loss of the active ingredient.

Sorija extract prepared in this way is added 2 to 10 parts by weight based on 100 parts by weight of the fermented mixture.

4. Manufacture of Bread

Hereinafter, the manufacturing method of the bread using the strawberry fermentation broth manufactured as above is demonstrated. Bread in the present invention refers to bread, cakes, bread, donuts and the like prepared by adding other food or food additives to the flour as a main raw material.

The prepared grains are washed with clean water and then placed on a sieve for about 1 hour to remove water, and then pulverized with a flour mill to prepare grain powder using a sieve of 120 to 180 mesh. If it is a grain powder having a particle size of the above, the grinding method is not particularly limited. Therefore, the mill can use a stamp mill, a roll mill, an air mill, a hammer mill, a pin mill, or the like. In the present invention, grains use wheat or rice.

50 to 100 parts by weight of eggs, 100 to 150 parts by weight of sugar, 0.6 to 1.0 parts by weight of salt, 30 to 40 parts by weight of milk, and 50 to 90 parts by weight of the strawberry fermentation solution prepared above are mixed.

As the sugar, glucose, fructose, lactose, sugar, syrup can be used. In this case, sugar may be used as sugar, but it is preferable to mix starch syrup in an appropriate ratio for moisturizing breads. Therefore, sugar is used by mixing the ratio of sugar to syrup 2.5 to 3 to 1. By adding strawberry natural fermentation broth, which is a functional natural substance, it combines the unique color and aroma of strawberry to enhance flavor and make nutrients lacking in grains to make bread more beneficial to human body.

After mixing the above materials and kneading evenly, conventional yeast is added, and other raw materials are further added and mixed as desired to mature for a predetermined time. The aging conditions can be appropriately set by those skilled in the art, but in general, when the humidity is 75 to 80% at a temperature of 35 to 38 ° C, the aging conditions are aged for 30 minutes or more. Then, the aged dough is panned in a circular pan in an amount of 70% and baked in an oven for 25 minutes at a temperature of 170 to 180 ° C. In addition to the baking step, the dough is melted or steamed to make cookies or steamed bread. Of course, it can be used.

After completion of the firing step is carried out an application step of applying the extract of the extract from 1 to 3 times on the surface of the fired product.

The coating process is performed by cooling the baked product, ie, bread baked in the firing step, and then applying the extract of extract from the surface of the bread. Using a nebulizer, evenly spray the extract on the surface of bread. Alternatively, the paint can be applied to the surface of the bread by using a brush. Root extract extract has excellent antibacterial activity and also inhibits the growth of Staphylococcus aureus and Pseudomonas aeruginosa. Therefore, in addition to the antimicrobial activity of the extracts contained in the strawberry fermentation broth material of the bread, it is expected to significantly increase the preservation of the bread by directly preventing the growth of harmful microorganisms through the application process of the extract.

Hereinafter, a method for preparing a strawberry fermentation broth of the present invention and a method for preparing bread using the same will be described. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

Example 1

First, strawberries were collected from Damyang, Jeollanam-do, and the strawberries with severe decay or wounds were collected and washed thoroughly under running water to remove soil or foreign matter from the surface of strawberries. After washing the strawberries using ozone water having an ozone concentration of 1 ppm for sterilization washing, the leaves were left for 2 hours. 20 parts by weight of sugar were mixed based on 100 parts by weight of the washed strawberries, and then put into Onggi for about 120 hours at 17 ° C. In this case, 2 and 4 days after the start of the fermentation, the mixture filled with the pottery was thoroughly stirred using wooden bars, respectively. After fermentation, the fermented mixture was compressed with a press, and then filtered through a filter cloth to remove solids, thereby preparing a strawberry fermentation broth.

Example 2

A strawberry fermentation broth was prepared in the same manner as in Example 1, but 6 parts by weight of the extract of the extract was added to 100 parts by weight of the fermented mixture.

The extract is prepared as follows. After putting the dried dryer into the container, he poured the sake made with rice so that the dryer could fully immerse it, immersed for 24 hours with the lid closed, and rescued the dryer. The harvested extract was added with 10 times the volume of water as the extraction solvent and heated at 75 ° C. for 20 hours to obtain the extract.

Example 3

Strawberry fermentation broth was prepared in the same manner as in Example 2, but the process of immersing the sorrel in grain wine was omitted. That is, 10 times the volume of water as an extraction solvent was added to the dried dry grass, and heated at 75 ° C. for 20 hours to obtain a dry grass extract.

<Test Example 1: Antioxidant Activity>

The results of measuring the radical scavenging activity of the strawberry fermentation solutions of Examples 1 to 3 are shown in Table 1 below.

The antioxidant donation ability (EDA%) of the samples was measured by modifying Blois' method. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was added to 2 mL of the sample solution, stirred for 30 minutes, and the absorbance was measured at 517 nm. The electron donating effect was expressed by the absorbance reduction rate of the sample solution addition and no addition solution. Radical scavenging activity was calculated by the following equation.

% Of radical scavenging activity = (absorbance of 1-sample addition / absorption of no addition) x 100

division Radical scavenging activity First embodiment 54.7 ± 0.65 Second embodiment 60.4 ± 0.45 Third embodiment 56.2 ± 0.3 Control 41.5 ± 0.4

Looking at the results of Table 1, Examples 1 to 3 showed a much higher value than the scavenging capacity of 41.5 ± 0.4 of BHT (synthetic antioxidant) used as a control. In addition, it can be seen that Examples 2 and 3 to which the extract is added have better radical scavenging ability than Example 1. In particular, Example 3 extracted from the ox immersed in grain wine showed a higher value than Example 2, which seems to be the result of increasing the antioxidant properties of the polysaccharides of grains contained in grain wine.

<Test Example 2: Antibacterial Test>

In order to examine the antimicrobial ability of the present invention, an antimicrobial experiment was conducted on the extract. Staphylococcus aureus ( S. aureus ), received from the Korea Center for Microbial Conservation, was activated by incubating at 30 ° C. in a incubator at 30 ° C. in SDB (Sabouraud's Broth) medium. After inoculating the strain into the saline solution, the extract of the extract used in Example 2 was added to the control group, distilled water was added to the control, and stored at room temperature for 2 days to observe the growth of the strain. The bacteriological test measured the population of each strain after incubation at 35 ° C. for 24 hours after smearing in selective medium. The results are shown in Table 2 below as a percentage change in the strain.

Strain division  % Change after 2 days % Change after 5 days Staphylococcus aureus
Experiment  -37 -84 Control  +41 +67

As can be seen from the results in Table 2, the control group increased the number of strains over time. However, in the case of the experimental group, the number of strains is greatly reduced over time, indicating that the antimicrobial effect of the extract is excellent.

From the above results, the present invention containing the extract of Rinja can inhibit the proliferation of harmful microorganisms with a strong antibacterial effect can increase the self-preservation of strawberry fermentation broth and bread. In particular, it is expected that the long-term shelf life of bread will be greatly increased by the process of applying the oleander extract to the surface of bread.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (4)

A washing step of washing the collected strawberries with ozone water; Fermentation step of obtaining a fermentation broth fermented in a fermentation vessel a mixture of any one or more sugar selected from the washed strawberry and oligosaccharide, lactose, glucose, fructose, sugar; Method of producing a strawberry fermentation broth characterized in that it comprises a . According to claim 1, wherein the fermentation step of 15 to 25 parts by weight of sugar based on 100 parts by weight of the strawberry, and fermented for 4 to 6 days at 15 to 18 ℃ while stirring the mixture 1 to 2 times during fermentation Method for producing a strawberry fermentation broth, characterized in that the fermentation. According to claim 2, After the completion of the fermentation step, the post-addition step of adding the extract extracts to the fermented mixture; Wherein the extract is dried finely immersed in Dried wine after immersed in grain wine and then added to the extraction solvent extraction method of strawberry fermentation broth, characterized in that obtained by low-temperature extraction for 16 to 24 hours at 65 to 85 ℃. The mixture of any one or more sugars selected from strawberries and oligosaccharides, lactose, glucose, fructose, and sugar washed with ozone water is fermented in a fermentation vessel. Strawberry fermentation broth preparation step of preparing a strawberry fermentation broth to which the extract is obtained by low-temperature extraction; A dough step of kneading the strawberry fermentation broth, eggs, sugars, salt and milk by mixing them in grain powder; A aging step of aging the dough obtained in the kneading step; Baking the dough in a pan and baking in an oven; And a coating step of applying to the surface of the calcined product obtained in the calcining step, the soybean extract obtained in the strawberry fermentation broth preparation step; three to three times.