KR20110113916A - Method of preparing bread using bacilus subtilis and bread comprising fermented material by bacilus subtilis - Google Patents

Abstract

The present invention relates to a method of making bread using Bacillus subtilis and bread containing fermented products by Bacillus subtilis. Specifically, it provides a odor and has high viscosity, protein hydrolyzate and high thrombolytic ability produced by Bacillus subtilis. Dough can be easily prepared, and the taste and palatability are improved by adding bokbunja while improving nutrition and functionality.

Description

METHOD OF PREPARING BREAD USING BACILUS SUBTILIS AND BREAD COMPRISING FERMENTED MATERIAL BY BACILUS SUBTILIS

The present invention relates to a bread comprising a method for producing bread using Bacillus subtilis and a fermented product by Bacillus subtilis.

Fermentation of Bacillus subtilis using soybean and soybean processed products includes Cheonggukjang, skim soybean grit, soybean grit, and soybean protein. Biologically active substances produced by Bacillus strains during the fermentation process include proteins and carbohydrate hydrolases, thrombolytic enzymes, functional peptides, and polymeric viscosities.

These viscous substances have an important influence on the quality characteristics of the product. Especially, the polyglutamic acid (PGA), which is a viscous component, is a microbial polymer material and has bioactive functions such as immuno-stimulating effect and anti-cancer effect. In addition, it is a functional material that is attracting attention as a cosmetic because of its excellent moisturizing properties.

In traditional fermented foods, soybeans contain abundant nutrients such as proteins and fats and various bioactive substances, attracting attention as the most suitable food material for health food and adult disease prevention. In particular, fermentation of soybeans by Bacillus subtilis can produce fermented products with improved nutritional properties and functionalities through short-term fermentation.

In particular, the fermented soybean is a product that is more functional than the raw soybean by decomposing soy protein through the fermentation process to produce soy protein and functional peptides and various bioactive substances such as isoflavone non-glycosides. It is recognized.

However, until now, most researches have been made on fermented foods such as Cheonggukjang and Doenjang, and the content of tyrosine or the production of viscous substances, which indicate the increase of protein hydrolyzate caused by Bacillus subtilis, are used as fermented products. And there is no research report on the product utilized by promoting the functionality of the flour dough with thrombolytic ability.

Also, Bokbunja is a rosaceae plant, whose fruit matures and ripens in red, then ripens in black. In herbal medicine, bokbunja's unripe fruit is used. The pharmacological effect is to suppress liver damage caused by fatigue, brighten the eyes, have diuretic effect, improve sexual function and warm body, promote hair growth, and promote hair growth due to lack of yang and sensation. It is known to prevent this whitening.

Conventionally known bread, in particular, barley bread, has been developed as a method of mixing medicines or extracts, but there is no product made by adding fermented products of Bacillus subtilis to dough.

The present invention gives a odor, and can easily prepare a dough having high viscosity and protein hydrolyzate and a high thrombolytic viscosity produced by Bacillus subtilis, and improved taste and palatability by adding bokbunja while improving nutrition and functionality It is to provide a bread containing a method for producing bread using Bacillus subtilis and fermented products by Bacillus subtilis.

Another embodiment of the present invention comprises the steps of adding a Bacillus subtilis starter (starter) to the fermentation preparation (S1); It is a method of manufacturing a bread comprising the step (S2) of preparing a fermented product by fermenting the fermentation preparation to which the Bacillus starter is added.

Another embodiment of the present invention is the step S1 is a method for producing bread, characterized in that carried out by adding the subtilis starter to 0.5 to 3 parts by weight based on 100 parts by weight of the fermentation preparation.

Another embodiment of the present invention, in the step S1 Bacillus subtilis is Bacillus subtilis HA (Bacillus subtilis HA), B. subtilis CH-10 (Bacillus subtilis CH- 10), Pul-A, and selected from the group consisting of BC-A It is a method for producing bread, characterized in that any one or more.

Another embodiment of the present invention is the fermentation preparation in the step S1 is prepared by mixing a powder of any one or more selected from flour, rice flour, flour barley flour, soy flour and grain flour to grain flour or spices or using grain flour alone It is a method for producing bread characterized in that.

Another embodiment of the present invention when the fermentation preparation in the step S1 is prepared by mixing a powder of any one or more selected from wheat flour, rice flour, wheat barley flour, soy flour and grain flour to grain weight 5 It is a manufacturing method of the bread characterized by 15 to 5:10.

In one embodiment of the present invention, when the fermentation preparation in the step S1 is prepared by mixing a powder of any one or more selected from flour, rice flour, wheat barley flour, soy flour and grain flour to the weight ratio of grain flour to powder 1 to 3 : It is a method for producing bread, characterized in that 5 to 10.

Another embodiment of the present invention is the spice is a method for producing bread, characterized in that any one or more selected from rum, vanilla and cinnamon.

Another embodiment of the present invention is the method of producing a bread, characterized in that the step S2 is added to the fermentation preparations Bacillus starter and water to ferment for 12 to 24 hours at 35 to 42 ℃.

Another embodiment of the present invention is a method for producing bread, characterized in that the water in the step S2 is added so that the water content of the fermentation is 45 to 50% by weight.

Another embodiment of the present invention is a powder of any one or more selected from flour, rice flour, wheat barley flour, soy flour and grain flour in the fermentation product prepared in step S2 in an amount of 15 to 30 parts by weight based on 100 parts by weight of the fermented product. It is a method for producing bread, comprising the step of mixing (S2-1).

Another embodiment of the present invention is a method for producing bread comprising the step (S3) of preparing a dough by adding and mixing water, milk or a mixture thereof to the fermentation product prepared in step S2 will be.

Another embodiment of the present invention is a method for manufacturing bread, comprising the step (S4) of baking the dough at 100 to 150 ° C. for 3 to 7 minutes.

Another embodiment of the present invention is a bread containing a fermented product fermented with Bacillus subtilis starter (starter).

Another embodiment of the present invention, the Bacillus subtilis is Bacillus subtilis HA (Bacillus subtilis HA), B. subtilis CH-10 (Bacillus subtilis CH- 10), PUL-A, and at least any one selected from the group consisting of BC-A It is a bread characterized by.

Another embodiment of the present invention is the bread is a bread, characterized in that containing 5 to 15% by weight of the fermented product.

Another embodiment of the present invention is that the fermented product is bread, characterized in that prepared according to the production method.

Another embodiment of the present invention is the bread is bread characterized in that it comprises red bean sediment, white sediment, oligosaccharide, fruit extract or sediment consisting of a mixture between the bread.

Another embodiment of the present invention is the sediment is bread characterized in that it comprises 1 to 30% by weight of bokbunja extract.

Bread containing the fermentation method by Bacillus subtilis and Bacillus subtilis according to the present invention is carried out by fermentation using Bacillus subtilis, nutrients that are not contained in the dough, protein hydrolyzate, thrombolytic ability To enhance the bioactive substances such as, at the same time improve the taste and flavor by the grain flour, it is possible to provide a bread made of dough with high functionality and palatability grain flour and fermented products.

In addition, in the production of sediment between the bread prepared according to the present invention, in particular, the barley bread is added to the adzuki bean sediment, white sediment, etc. by adding the bokbunja to the sediment and bokbunja fragrance is added to the sediment with excellent color, taste, flavor even without adding other sub-materials Bread can be prepared.

1 is a photograph showing sediment according to type according to an embodiment of the present invention.
2 is a photograph showing sediment according to type according to another embodiment of the present invention.

According to one embodiment of the present invention, adding the Bacillus subtilis starter to the fermentation preparation (S1); It is to provide a method for producing bread comprising the step (S2) of preparing a fermentation product by fermenting the fermentation preparation to which the Bacillus starter is added.

First, Bacillus subtilis starter is added to the fermentation preparation (S1).

The term "starter" refers to a culture medium of microorganisms used when producing fermented products such as cheese and yogurt fermentation butter. The type of starter microorganism therefore determines the characteristics of the product and has a significant impact on the quality of the product. Examples of the microorganisms used as starters include bacteria, fungi, and yeasts, and these may be used alone or in combination.

In the present invention, the Bacillus subtilis starter cultured using Bacillus subtilis as a starter can be carried out by adding 0.5 to 3 parts by weight, preferably 1 to 2 parts by weight based on 100 parts by weight of fermentation preparation.

Tyrosine content while removing the peculiar odor possessed by Bacillus subtilis when the Bacillus subtilis starter is included in the fermentation preparation within the above range. It has the advantage of containing bioactive substances by producing thrombolytic ability and viscous substances.

The Bacillus subtilis is one selected from the group consisting of Bacillus seoptil less HA (Bacillus subtilis HA), B. subtilis CH-10 (Bacillus subtilis CH- 10), PUL-A, and BC-A in that to obtain a fermented product with a physiologically active substance Preference is given to using more than one.

The method for preparing the Bacillus starter is not particularly limited, but can be generally adopted as a method of manufacturing Bacillus starter, which is widely known in the art to which the present invention pertains. For example, the bacterium is separated from the conventional Cheonggukjang. Bacillus deposited at Korea Microbial Conservation Center subtilis (KCCM 10775P) strain was used, and the starter was homogenized with 5% solution of skim soybean powder (w / v) and then incubated for 24 hours at 42 ° C in MRS agar plate in 50 ml of sterilized liquid medium at 121 ° C for 15 minutes. After inoculating a strain once, it can be used as a starter by incubating (180 rpm) for 24 hours at 42 ° C. in a shaker incubator.

The fermentation preparation in step S1 may be prepared by mixing a powder of any one or more selected from flour, rice flour, wheat barley flour, soybean flour and grain flour to grain flour or spices, or may use grain flour alone.

When the fermentation preparation is prepared by mixing a powder of any one or more selected from wheat flour, rice flour, wheat flour, soybean flour and grain flour to the fermentation preparation is mixed by the weight ratio of grain flour to powder 5 to 15: 5 to 10 It can manufacture. When the weight ratio of the grain flour to powder is within the above range, the baking powder is mixed with the baking powder to cause swelling like bread, but the powder, in particular, the content of flour can be reduced and the grain flour is used as a substitute. Although there are some substances that form gluten, they are all soluble in water. Therefore, rather than bulging like bread has the advantage of obtaining a thin bread to get, for the health it will be more efficient to use grain flour than flour.

The grain flour is not particularly limited and may be used as long as it is used as a grain. For example, barley rice, glutinous rice, brown rice, rice barley, non-glutinous rice, corn, barley, sesame, beans, etc. may be appropriately mixed and pulverized according to any purpose. Grains can be prepared. At this time, the grain flour is preferable in that it can have a savory aroma and taste to use grain flour prepared by roasting.

When the fermentation preparation is prepared by mixing a powder of any one or more selected from flour, rice flour, wheat barley flour, soybean flour and grain flour to the grain flour, as described above, the Bacillus subtilis starter is added in an amount of 0.5 to 3 parts by weight to 100 parts by weight of the fermentation preparation. In the case of fermentation by inoculating too much Bacillus starter, it can be added in an amount of preferably 1 to 2 parts by weight in that it can smell peculiar to Bacillus.

When the fermentation preparation is prepared by mixing a powder of any one or more selected from flour, rice flour, wheat barley flour, soy flour and grain flour to spices, the fermentation preparation is mixed in a weight ratio of grain flour to powder 5 to 15: 5 to 10 It can manufacture. If the weight ratio of the spice to the powder is in the above range can be eliminated the fishy smell unique to eggs, milk in the process of manufacturing the dough in the future, has the advantage of increasing the palatability such as taste and flavor, for this reason spices It is preferable to use for confectionery or baking.

The spice is not particularly limited and can be used as long as it is commonly used as a spice to give a flavor to food, for example, any one or more selected from rum, vanilla and cinnamon can be used.

When the fermentation preparation is prepared by mixing a powder of any one or more selected from flour, rice flour, wheat barley flour, soybean flour and grains to spices, by adding 0.5 to 3 parts by weight of Bacillus starter to 100 parts by weight of the fermentation preparation as described above If the fermentation can be carried out by inoculating too much Bacillus starter, it can be added in an amount of preferably 1 to 2 parts by weight in that it can smell peculiar to Bacillus.

The fermentation preparation may be used alone as grain flour, when the fermentation preparation is grain flour, as described above, the Bacillus starter may be performed by adding 0.5 to 3 parts by weight to 100 parts by weight of the fermentation preparation and inoculate too much Bacillus starter. When the fermentation is carried out so that the smell of Bacillus subtilis can be preferably added in an amount of 1 to 2 parts by weight.

Subsequently, the fermentation preparation to which the Bacillus starter is added is fermented to prepare a fermentation product (S2).

The step S2 may be fermented for 12 to 24 hours at 35 to 42 ℃ by adding the subtilis starter and water to the fermentation preparation.

When the fermentation process is carried out under the above conditions, the characteristic odor of Bacillus subtilis is eliminated through the grain flour, and there is an advantage of containing a bioactive substance by producing tyrosine content, thrombolytic ability and viscous substance.

The addition of Bacillus subtilis starter to the fermentation preparation may be followed by the addition of water, the addition of Bacillus subtilis starter after the addition of water, and the order of adding Bacillus subtilis starter and water is not limited.

At this time, the water is preferably added so that the water content of the fermentation is 45 to 50% by weight. When water is added so that the water content of the fermentation is within the above range, the fermentation preparation is well mixed with water to obtain a uniform fermentation, and the effect of bioactive substances is produced during solid fermentation of the Bacillus starter mixed in the fermentation preparation. It gives the advantage to increase the production content of the bioactive material and increase the functionality.

For example, when water is added to the grain flour, when the Bacillus starter is added, it is preferable to add it in a weight ratio of 1: 1 to 2 so that the water content of the fermented product according to the post-process becomes 45 to 50% by weight. If too little water is added to the grains, the grains are not mixed with the water, making it difficult to obtain a uniform fermentation. On the other hand, if the amount of water is excessively added, the production of bioactive substances may be affected during solid fermentation. In addition, it is difficult to obtain a fermentation product having a low content of bioactive substance and increased functionality. Therefore, fermented products can be obtained by adding water at a weight ratio of 1: 1 to 2, most suitable for flour.

When the water is added within the above range has the advantage of obtaining the viscosity and viscosity state of the desired fermentation while reducing the peculiar smell of Bacillus subtilis.

At this time, the step of mixing the powder of any one or more selected from flour, rice flour, wheat barley flour, soy flour and grain flour to the fermentation product prepared in step S2 in an amount of 15 to 30 parts by weight based on 100 parts by weight of the fermentation product (S2 -1) can be further performed.

It is any one selected from flour, rice flour, wheat barley flour, soybean flour and grain flour in the fermented product prepared by the above-described method in that it produces a savory aroma due to the powder added while removing the peculiar odor generated by fermentation of Bacillus subtilis. The above powder may be further included in the above range.

Water, milk or a mixture thereof may be added to and mixed with the fermentation product prepared in step S2 to prepare a dough (S3).

The method of preparing the dough is not particularly limited, but can be generally adopted as a method of preparing a dough well known in the art to which the present invention pertains. The mixture may be added to the mixer according to an arbitrary purpose, and then mixed for 5 to 10 minutes to prepare a dough, and additives such as eggs, sugar, honey, and baking powder may be added to the prepared dough. It can mix suitably by adding further suitably according to arbitrary objectives. At this time, canola oil, olive oil and the like can be properly added to the prepared dough to be evenly spread throughout the dough.

Baking the dough at 100 to 150 ℃ for 3 to 7 minutes (S4) may be further carried out. When the bread is manufactured under the above conditions, the dough can be cooked evenly without burning the thin dough in a short time, and there is an advantage of having a moist touch because a lot of moisture is not removed.

In the present invention, when the bread is prepared, including the dough prepared using the fermentation by Bacillus subtilis as described above, the content of tyrosine, which shows an increase in the protein hydrolyzate by Bacillus subtilis, increased the production of viscous substances and thrombolytic capacity It can be utilized to improve the functionality of the dough, it is possible to provide a health product that can be easily ingested by adults and children by developing a bread containing these various bioactive substances and enhanced taste and functionality.

According to another embodiment of the present invention, to provide a bread containing a fermented product fermented with Bacillus subtilis starter (starter).

The Bacillus subtilis are the same as those of Bacillus subtilis HA (Bacillus subtilis HA), Bacillus seoptil lease CH-10 (Bacillus subtilis CH- 10), either to the Bacillus subtilis starter or more selected from the PUL-A, and BC-A is above Do.

The bread may comprise 5 to 15% by weight of the fermentation described above.

Tyrosine content while removing the peculiar smell possessed by Bacillus subtilis when the content of the fermented product is within the above range through grain flour. It has the advantage of containing bioactive substances by producing thrombolytic ability and viscous substances.

The fermented product is preferably prepared by the above-described manufacturing method.

The bread may include red bean paste, white sugar, oligosaccharides, fruit extracts or sediments composed of a mixture thereof between the bread loaves, for example by applying the sediment on one or both sides of the bread to overlap one or both sides of another bread, or bread It may be a bread prepared by injecting in the stomach.

The sediment is not particularly limited, and any sediment commonly used for food in the field of the present invention may be used, and preferably, red bean sediment, white sediment or a mixture thereof may be used.

The sediment may comprise 1 to 30% by weight, preferably 7 to 15% by weight of bokbunja extract. When the bokbunja extract is included in the sediment in the above range to produce the sediment has the advantage of improving and improving the texture and taste of the sediment, such as taste, taste, color.

In this case, although it is also possible to add the bokbunja in powder form to the sediment, it may be advantageous to add the bokbunja extract in a liquid state that is dissolved in advance in consideration of the compatibility of the sediment and bokbunja.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described. However, the following embodiments are merely preferred embodiments of the present invention, and the present invention is not limited to the following embodiments.

<Manufacture example 1>

In the following examples, the following common raw materials and fermentation processes were performed.

1-1. Solid Fermentation of Grain Flour

250 g beaker of 25 g of roasted grain flour (20% by weight of barley rice, 20% by weight of glutinous rice, 20% by weight of brown rice, 10% by weight of barley of rice, 10% by weight of non-glutinous rice, 5% by weight of corn, and remaining amount including Yulmu, sesame and other 9 kinds) After sterilization for 15 minutes at 121 ℃ using an autoclave. Then, absorbed by adding 1.5 times the distilled water in the weight ratio of grain flour, cooled at room temperature Bacillus Bacillus subtilis HA was added to 0.25 g of the grain flour. Subsequently, the mixture was evenly mixed and fermentation was performed at 42 ° C. for 24 hours to prepare a fermented product (hereinafter, referred to as “grain flour fermented product”). The moisture content of the grain flour fermented product was 49% by weight.

1-2. Red Bean Paste, White gold

The red bean sediment and white sediment of Soybean Food Co., Ltd. which are distributed in the market were purchased and stored at 4 ° C.

The components of red bean sediment are 45.1% by weight of red beans, 15% by weight per white, and the remaining amount of syrup, maltofulin, modified starch and refined salt.The content of white sediment is 30.8% by weight white beans, 18.4% by weight lima beans, 12 per white By weight and remaining amount, starch syrup, refined salt and sodium thiosulfate were contained.

1-3. Bokbunja Extract

Sununsan Food Products, a farming corporation, was purchased and used. The components of the used Bokbunja extract are 11.5 ° Brix in sugar content, 89.65 wt% in water content, and 10.35 wt% in solid content.

The viscous product of the fermentation product obtained in the following Experimental Example was added with 10 ml of distilled water to 5 g of the grain flour fermented product to elute the viscous material, and centrifuged to recover the supernatant. After adding 2 times isopropanol to the recovered supernatant and mixing, the viscous substance was washed with 95% ethyl alcohol to increase the degree of purification. The recovered viscous material was dried and used for the experiment. The dried viscous material recovered above was dried using a vacuum dryer until it became a constant weight at 50 ° C., and then measured by dry weight.

Tyrosine content was measured by measuring the amount of tyrosine present in the fermentation broth using Folin phenol reagent to determine the degree of peptide production. A sample homogenized by diluting 16 ml of distilled water to 4 g of the grain flour fermented product was taken in an e-tube, and centrifuged at 15,000 rpm for 15 minutes. 0.7 ml of the supernatant and 0.7 ml of 0.44M TCA (trichloroacetic acid) were added and reacted at 37 ° C. for 30 minutes, and centrifuged at 15,000 rpm for 15 minutes to remove precipitates. 2.5 ml of 0.55 M Na ₂ CO ₃ and 0.5 ml of phenol reagent were sequentially added to 1 ml of the recovered supernatant, followed by reaction for 30 minutes in a 37 ° C. constant temperature water bath. After cooling at room temperature, the absorbance of the reaction solution was measured at 660 nm with a spectrophotometer (UVKION, Kontron instruments, France).

The thrombolytic activity was measured by dissolving 0.5% fibrinogen in 0.067M sodium phosphate buffer (pH7.4) in a fibrin plate for measuring thrombolytic enzyme activity. 0.1 ml of Thrombin (100 units / ml) was added and mixed quickly, and left at room temperature for 30 minutes to solidify with a fibrin gel. The thrombolytic activity sample was mixed with 9 ml of 0.1 M phosphate buffer (pH7.5) in 1 g of fermentation, and then used for the supernatant obtained by centrifugation at 15,000 rpm for 15 minutes. 20 μl of the supernatant was added to the fibrin plate and reacted at 37 ° C. for 2 hours, followed by enzymatic activity.

< Experimental Example  1> Fermented products  Analysis of bioactive substances

Experimental Example This study was conducted to investigate the effect of fermentation of Bacillus subtilis fermented on roasted grain flour to produce bioactive substances. This is to look at.

Specific experimental results are shown in Table 1.

As described above, the fermented product was prepared by adding water to the grain flour to which the Bacillus subtilis starter was added, and no additives other than grain flour were used.

Tyrosine content (mg%) Slime
content(%) Thrombolytic enzymes
Active (unit / g) Waxy flour 50.7 ± 7.5 1.6 - Roasted Whole Grain Flour 31.7 ± 9.9 0.7 - Grain Flour Ferment 97.3 ± 14.2 5.8 3.23

Note)% in the above table means the percentage of the fermented product.

As shown in Table 1, the tyrosine and viscous contents of the batter fermented with Bacillus subtilis on roasted grain flour were 97.3 mg% and 5.8%, respectively. This is due to the fermentation process of grain flour subtilis that is not found in ordinary flour. Bacillus subtilis Fermentation through HA leads to the production of proteolytic enzymes, which is presumably due to the increase of proteolytic products during fermentation.

Roasted grain flour had the lowest tyrosine value of 31.75, and barley flour showed 50.7mg%, slightly lower than grain flour fermentation, and the highest was 97.3mg%. Finally, it is thought that tyrosine value will be higher when the dough is made by mixing the powdered barley flour and the fermented grain flour during the production of the barley bread, which will be effective in producing high quality barley bread.

In addition, there is a big difference in the content of viscous substance (PGA), a difficult to digest polymer in the human body. In other doughs, the viscous content was rarely seen as 0.7%, but it was high as 5.8% in the fermentation of Bacillus subtilis. This too Bacillus subtilis It has been reported that the PGA produced by HA has cholesterol adsorption and has antioxidant activity, and that the viscosity of Cheonggukjang has a role in increasing thrombolytic activity.

That is, when the above fermentation process is carried out with the addition of these additional ingredients, the regular waxy barley powder is 1.6% and tyrosine 50.71 ± 7.54 mg (%), and the grain powder is viscous material 0.7%, tyrosine 31.75 ± 9.93 Mg (%), thrombolytic activity was not measured. The fermented product fermented with Bacillus subtilis on roasted grain powder showed viscous substance of 5.8%, tyrosine 97.31 ± 14.23mg (%), and thrombolytic ability 3.23 unit / g. Through this result, when the grain flour fermented product obtained by fermenting the roasted grain flour powder to Bacillus subtilis powder is mixed with the grains of barley flour to prepare dough, the viscous substance, tyrosine, and blood clotting are compared You can get dough with improved ability.

According to the method of the present invention can be easily prepared fermented product through roasted grain flour Bacillus subtilis, Bacillus Solid fermentation through subtilis improves functionality and palatability by producing a viscous substance that is not found in conventional flour dough and a dough with high tyrosine and thrombolytic activity.

< Experimental Example  2> Bokbunja by Sediment Type Extract  adding

In preparing sediment added to red barley bread, good results were obtained in terms of consistency, aroma, taste, and color in the sediment containing bokbunja extract when only 1-30% by weight of bokbunja extract was added to red bean and white sediment. Indicated.

As shown in Table 2, the sediment contained 1 to 30% by weight of Bokbunja extract. As a result of measuring the chromaticity, the white sediment was higher in L than the red bean sediment, and the a and b values were lower. It is assumed that this is influenced by the color of sediment itself. The white gold is judged to have higher brightness and lower red value because the color is white and brighter.

The sugar content was lower with the addition of bokbunja extract, which was lower than the sediment because the sugar content of the extract was lower than the sediment.

The viscosity decreased as the bokbunja extract was added. Red bean sediment, white sediment itself viscosity 1322.50 ± 103.94 Pa.s ⁿ , 1377.50 ± 62.93 Pa.s ⁿ As the bokbunja extract was added to the sediment by the bokbunja extract, the sediment was thinned and influenced the viscosity value.

Bokbunja Extract Chromaticity Sugar (° Brix) That the composition (Pa · s ⁿ ) Red bean paste 2 wt% L 14.33 58.6 1157.30 ± 08.58 a 8.27 b 7.22 10% by weight L 8.31 52.8 500.05 ± 59.47 a 7.83 b 5.20 20 wt% L 16.26 49.3 107.05 ± 15.21 a 3.22 b 1.16 White gold 2 wt% L 28.97 57.3 1144.00 ± 74.95 a 7.04 b 5.44 10% by weight L 15.59 55.8 929.70 ± 62.08 a 7.80 b 1.06 20 wt% L 15.19 49.8 260.55 ± 1.77 a 5.55 b 0.86

1 and 2 is a photograph showing the sediment according to the present invention by type to increase the content of bokbunja extract in the sediment to the right. As shown in Figures 1 and 2, Figure 1 shows a dark red color with a red bean sediment feeling a little stiff, it can be seen that Figure 2 has a soft texture while showing a bright red color with white gold.

As a result, when combining the color, sugar, and viscosity, the red bean paste contains bokbunja extract at 10% by weight and the white bean paste contains bokbunja extract at 10% by weight. When the sediment is added, the sediment and bread stick together well and the color is the best. When less than 10% by weight of the extract is added, the viscosity of the sediment is about 1000 Pa.s ⁿ Higher than the bread and sediment was not sticking well could see the phenomenon. In addition, when the extract is added more than 10% by weight sediment viscosity is 300 Pa · s ⁿ It was found below that the sediment was diluted to make it unsuitable for the product to be obtained.

< Experimental Example  3> sensory evaluation

In order to determine the palatability of the barley bread prepared in this study, 2% by weight, 10% by weight, and 20% by weight of Bokbunja extract was added to the sediments and the final addition was carried out for the sensory test. The evaluation method was composed of 15 panelists, male and female students of Keimyung University, and they were graded in 9 stages from Very Like to Dislike, and averaged by subtracting the highest and lowest scores. Was carried out.

In both red bean and white sediment, it is thought that the scores of more than 8 points were obtained in the section that added 10% by weight of bokbunja extract. Among them, white gold scored higher overall than red bean gold. The results are shown in Table 3 below.

Bokbunja Extract color zest sweetness Organization all
Likelihood Red bean paste 2 wt% 6.9 7.9 6.8 6.8 7.1 10% by weight 8.4 8.3 8.8 8.8 8.8 20 wt% 7.2 8.6 8.4 7.5 7.8 White gold 2 wt% 7.2 7.5 8.1 7.8 7.7 10% by weight 9.1 8.5 9.2 8.7 9.1 20 wt% 8.6 8.1 8.8 8.1 8.2

As shown in Table 3, the white palatine showed higher overall palatability than the red bean sediment. The results showed that pale purple sediments were prepared by mixing white and gold bokbunja extracts, but the red bean sediments showed a slight decrease in palatability in color and texture due to the mixing of red beans.

In addition, it is believed that white flakes are softer and sweeter than red bean paste. However, the red bean paste has a bit ugly feeling, low sweetness and strong aroma.

As a result, palatability extracts containing red bean curd and baekbangja were included in 10% by weight, and among them, baekbangum was evaluated as having a higher preference.

All simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Claims (18)

Adding the subtilis starter (starter) to the fermentation preparation (S1); And
The method of manufacturing bread comprising the step (S2) of fermenting the fermentation preparation to which the Bacillus subtilis starter is added. The method of claim 1, wherein the step S1 is performed by adding Bacillus subtilis starter to 0.5 to 3 parts by weight based on 100 parts by weight of the fermentation preparation. The method of claim 1, wherein in the step S1 Bacillus subtilis is Bacillus subtilis HA (Bacillus subtilis HA), B. subtilis CH-10 (Bacillus subtilis CH- 10), PUL-A, and any one selected from the group consisting of BC-A The manufacturing method of the bread characterized by the above. The method of claim 1, wherein the fermentation preparation in the step S1 is prepared by mixing a powder of any one or more selected from flour, rice flour, wheat barley flour, soy flour and grain flour to cereal flour or spices, or to use grain flour alone The manufacturing method of the bread to make. The method according to claim 4, wherein when the fermentation preparation in step S1 is prepared by mixing a powder of any one or more selected from flour, rice flour, wheat barley flour, soy flour and grain flour, the weight ratio of grain flour to powder is 5 to 15. : The manufacturing method of the bread characterized by 5-10. The method according to claim 4, wherein when the fermentation preparation in the step S1 is prepared by mixing a powder of any one or more selected from flour, rice flour, wheat barley flour, soybean flour and grain flour to 1 to 3: Method of producing bread, characterized in that 5 to 10. The method of claim 6, wherein the spices are any one or more selected from rum, vanilla and cinnamon. The method of claim 1, wherein the step S2 is added to the fermentation preparation Bacillus starter and water to ferment for 12 to 24 hours at 35 to 42 ℃. The method of claim 1, wherein the water in the step S2 is added to the water content of the fermentation is 45 to 50% by weight. The method according to claim 1, wherein any one or more powders selected from flour, rice flour, waxy barley flour, soy flour and grain flour are mixed with the fermentation product prepared in step S2 in an amount of 15 to 30 parts by weight based on 100 parts by weight of the fermented product. Method of producing a bread comprising the step (S2-1). The method of claim 1, further comprising the step (S3) of preparing a dough by adding and mixing water, milk or a mixture thereof to the fermentation product prepared in step S2. 12. The method of claim 11, comprising baking the dough at 100 to 150 ° C. for 3 to 7 minutes (S4). Bread containing fermented products fermented with Bacillus subtilis starter. The method of claim 13, wherein said Bacillus subtilis is characterized in that the B. subtilis HA (Bacillus subtilis HA), B. subtilis CH-10 (Bacillus subtilis CH- 10), PUL-A, and at least any one selected from the group consisting of BC-A Bread. The bread of claim 13, wherein the bread comprises 5 to 15% by weight of fermentation. The bread of claim 13, wherein the fermented product is prepared according to any one of claims 1 to 10. The bread of claim 13, wherein the bread comprises sediment consisting of adzuki beans, white lumps, oligosaccharides, fruit extracts, or mixtures thereof. 18. The bread of claim 17, wherein the sediment comprises 1-30% by weight of bokbunja extract.

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