KR20160134202A - Rice bread and rice fermented composition having superior effect of aging-retardation and manufacturing method thereof - Google Patents
Rice bread and rice fermented composition having superior effect of aging-retardation and manufacturing method thereof Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- A23Y2220/03—
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- A23Y2220/17—
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a method for producing rice bran using rice fermentation broth, and more particularly, to a method for producing rice bran using aged rice fermentation broth by aging a rice fermentation broth fermented with a mixture of rice flour, a brewer's yeast group and a mixture of six kinds of lactic acid bacteria, The present invention relates to a method for producing rice bread having excellent delay effect.
Description
More particularly, the present invention relates to a rice bran and a method for producing the same. More specifically, the present invention relates to a rice bran and a method for producing the rice bran, The present invention relates to a method for producing rice bread having excellent effects.
Rice production is increasing due to the development of domestic farming technology and rice supply increases due to the opening of imported rice. However, rice consumption is decreasing due to the nuclear family and westernization of everyday life and eating habits of busy modern people . However, rice is a nutritionally superior grain. Starch, which contains rice, is effective in helping brain activity and preventing obesity and diabetes. Protein has a lower essential amino acid content than other grains, It is considered to be the most excellent and is said to be effective for lowering cholesterol, controlling blood pressure and preventing cancer. In other words, food development using rice is required from a nutritional point of view and social aspect, and in the case of bakery industry, rice products are continuously researched and released.
However, in general, unlike wheat, rice does not produce gluten in the dough and fermentation process, and thus it can not form a network structure. When rice is directly added to baking, the bread has a small volume, a hard and thick texture, Because the proteins contained in the rice are less viscous than the bread made from the wheat and the swelling rate is faster.
In order to solve the problem of the rice made with such rice, there was an attempt to make bread by kneading and kneading Takju, which is fermented with rice koji, into rice flour by partially utilizing a method of making a traditional rice cake called an increase rice cake. However, since Takju, which is distributed in the market, is manufactured by the mainstream, the manufacturing process is troublesome and the proportion of the enzyme contained in Takju is not suitable for baking, which may result in deterioration of the texture of the product and fermentation There is a limit in that the quality is not uniform because the process is continued, and there is a problem that bad odor due to the propagation of the germs occurs in severe cases. Another attempt has been made to produce rice bread by adding hydrocolloid materials such as active gluten, HPMC (Hydroxypropylmethyl cellulose), xanthan gum, locust bean gum, guar gum, carrageenin, The rice bran produced by this method has excellent extensibility but does not solve other problems such as a rapid aging speed and a decrease in taste and flavor. In addition, even if gluten is added artificially for the texture of bread, gluten protein complexes can promote an immune response, commonly referred to as celiac disease, and the immune response to the gluten peptide damages the proximal small intestine mucosa So gluten is not a solution.
Meanwhile, in a conventional method for producing bread, dough is prepared by mixing necessary ingredients, and the resulting dough is subjected to a baking process by fermenting it with yeast. The quality of the bread depends on the flavor, volume, taste, texture and the like. As it goes through the process of chemical change in the bark and inside of the bread, it loses its original value and loses its product value with the sensual change which loses its original flavor. There have been many studies using various food additives made by mixing various chemicals such as ammonia chloride, calcium carbonate, and phosphate to delay the aging action. However, there is a problem that adding a chemical substance may cause another harm to the human body have.
Therefore, there is a need for research on a method of imparting a soft texture to rice bread and delaying aging.
An object of the present invention is to provide a method for producing rice fermentation broth fermented with a mixture of fermentation species mixed with rice flour, brewer's yeast group and six kinds of lactic acid bacteria, and a method for producing rice bread using the same.
Another object of the present invention is to provide a rice fermentation broth fermented by mixing rice flour, a group of brewer's yeast and six kinds of lactic acid bacteria, and a rice bread prepared using the same.
However, the problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.
A first aspect of the present invention relates to a method for producing a rice fermentation broth, which comprises purifying water, a rice flour, a saccharifying agent, a saccharomyces group cerevisiae , and six kinds of lactic acid bacteria, wherein the six lactic acid bacteria are Lactobacillus acidophilus ( Lactobacillus acidophilus) acidophilus , Lactobacillus plantarum , Lactobacillus < RTI ID = 0.0 > casei , Streptococcus thermophilus , Bifidobacterium longum , and bifidobacterium bifidobacterium breve , < / RTI > And fermenting the fermentation species mixture; And a method for producing a rice fermentation broth.
Wherein the fermentation species mixture comprises 50 to 150 parts by weight of rice flour, 0.01 to 1 part by weight of a saccharifying agent, 0.5 to 5 parts by weight of a brewer's yeast group and 0.01 to 1 part by weight of a total of 6 types of lactic acid bacteria per 100 parts by weight of purified water Lt; / RTI >
The saccharifying agent may be at least one selected from the group consisting of amylase, yeast, malt, adventitious agent and coenzyme agent.
The step of fermenting the fermentation species mixture may include fermenting the fermentation species mixture at 15 to 40 ° C.
The step of fermenting the fermentation species mixture may include fermenting the fermentation species mixture for 4 to 24 hours.
According to a second aspect of the present invention, there is provided a method for manufacturing rice bread, comprising the steps of: preparing a rice fermentation broth according to the method for producing a rice fermentation broth; Mixing the rice bran material comprising the rice fermentation broth, wheat flour, sugar, eggs, butter, salt, and yeast; Kneading and fermenting the mixed material; And baking the fermented dough. ≪ IMAGE >
The step of mixing the rice bran material including the rice fermentation broth, wheat flour, sugar, egg, butter, salt, and yeast comprises mixing 50 to 100 parts by weight of the rice fermentation broth, To 40 parts by weight of egg, 5 to 40 parts by weight of egg, 5 to 40 parts by weight of butter, 1 to 5 parts by weight of yeast and 1 to 5 parts by weight of salt.
A third aspect of the present invention is a rice fermentation broth obtained by fermenting a mixture of fermentation species containing purified water, rice flour, sugar, saccharomyces cerevisiae , and six kinds of lactic acid bacteria, wherein the six lactic acid bacteria are lactobacillus Lactobacillus acidophilus , Lactobacillus plantarum , Lactobacillus < RTI ID = 0.0 > casei , Streptococcus thermophilus , Bifidobacterium longum , and bifidobacterium bifidobacterium breve , which is a rice fermentation broth.
Wherein the fermentation species mixture comprises 50 to 150 parts by weight of rice flour, 0.01 to 1 part by weight of a saccharifying agent, 0.5 to 5 parts by weight of a brewer's yeast group and 0.01 to 1 part by weight of a total of 6 types of lactic acid bacteria per 100 parts by weight of purified water Lt; / RTI >
Fermentation of the mixture of fermenting species may be carried out at 15 to 40 캜 for 4 to 24 hours.
The content of succinic acid in the rice fermentation broth may be 1 to 35 times the content of citric acid.
A fourth aspect of the present invention provides a rice bread produced by the method for producing rice bread.
When the rice bread was cut into a size of 25 x 25 x 30 mm and the hardness was measured at 50% strain using a Two bite compression test, the hardness after the preparation and the hardness after 48 hours from the preparation May be between 0.2 kgh and 0.3 kgh.
The rice bread prepared by the rice bread manufacturing method of the present invention is excellent in delayed aging effect of rice starch, so that a soft texture is maintained for a long time even after the preparation of rice bread, and the flavor and taste of bread are improved.
1 is a flowchart of a method for producing rice fermentation broth according to an embodiment of the present invention.
2 is a flowchart of a method for manufacturing rice bread according to an embodiment of the present invention.
FIG. 3 is a graph showing the hardness of bread prepared with rice fermentation broth using different strains.
Fig. 4 is a graph showing the hardness of bread prepared with wheat flour, untreated rice flour or rice fermentation broth species.
In the following, embodiments will be described in detail with reference to the accompanying drawings. Like reference symbols in the drawings denote like elements.
Various modifications may be made to the embodiments described below. It is to be understood that the embodiments described below are not intended to limit the embodiments, but include all modifications, equivalents, and alternatives to them.
The terms used in the examples are used only to illustrate specific embodiments and are not intended to limit the embodiments. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, the terms "comprises" or "having" and the like refer to the presence of stated features, integers, steps, operations, elements, components, or combinations thereof, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.
Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this embodiment belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.
In the following description of the present invention with reference to the accompanying drawings, the same components are denoted by the same reference numerals regardless of the reference numerals, and redundant explanations thereof will be omitted. In the following description of the embodiments, a detailed description of related arts will be omitted if it is determined that the gist of the embodiments may be unnecessarily blurred.
A first aspect of the present invention relates to a method for producing a rice fermentation broth, which comprises purifying water, a rice flour, a saccharifying agent, a saccharomyces group cerevisiae , and six kinds of lactic acid bacteria, wherein the six lactic acid bacteria are Lactobacillus acidophilus ( Lactobacillus acidophilus) acidophilus , Lactobacillus plantarum , Lactobacillus < RTI ID = 0.0 > casei , Streptococcus thermophilus , Bifidobacterium longum , and bifidobacterium bifidobacterium breve , < / RTI > And fermenting the mixture of the fermentation species.
1 is a flowchart of a method for producing rice fermentation broth according to an embodiment of the present invention.
In
The saccharifying agent used in the present invention may be at least one selected from the group consisting of amylase, yeast, malt, adventitia and a coenzyme agent as a component necessary for converting starch to sugar such as maltose or glucose. Among them, amylase can be used according to one embodiment of the present invention. In particular, alpha amylase is a kind of amylase, hydrolyzing starch of rice flour as a kind of amylase to make disaccharide or monosaccharide to regulate the activity of brewer's yeast group or lactobacillus Can be performed. The saccharomyces cerevisiae used in the present invention is mainly used for making beer, and fermenting the sugar in the malt by the action of zymase to produce alcohol. In the present invention, the saccharomyces cerevisiae is used for fermentation of rice flour It acts to increase the content of succinic acid.
The six lactic acid bacteria used in the present invention are Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium longbum, and Bifidobacterium breve. Among Lactobacillus also know pillar's (Lactobacillus acidophilus is a kind of probiotic that is effective in reducing abdominal pain caused by irritable bowel syndrome and has been known to have effects such as a sexual function and anticancer effect, lowering of cholesterol in blood and synthesis of vitamin B group. Lactobacillus plantarum ( Lactobacillus plantarum ) is a typical lactic acid bacterium contained in kimchi. It grows mainly when kimchi is fermented and sour. Lactobacillus casei ) is an anaerobic microorganism in Lactobacillus found in human intestines or mouth. It is not killed by digestive juices in the human body but goes to the small intestine to normalize intestinal microflora, reduce milk intolerance, Action and digestion. Streptococcus thermophilus is known to produce lactic acid to aid intestinal activity and is mainly used in the manufacture of yogurt or cheese. Bifidobacterium longum ( Bifidobacterium longum ) is a representative species belonging to Bifidobacterium. It is found in infant's intestines. It inhibits the growth of harmful bacteria in the intestines and helps digestion and absorption of proteins, and helps to increase the immunity of the body by synthesizing vitamins. . Bifidobacterium breve (bifidobacterium breve ) are known to help the beneficial lactic acid bacterial activity while suppressing the growth of harmful bacteria in the intestines and to help digest vegetable fiber.
The content ratios of the Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium longum, and Bifidobacterium breve are 1: 1: 1 The ratio of Bifidobacterium longbum or Bifidobacterium breve may be 1 to 2 times as much as that of other lactic acid bacteria, and preferably 1: 1: 1 to 1: 1: 1: 1: May be 3: 3: 3: 3: 4: 4.
The six lactic acid bacteria are mixed together with purified water, rice flour, sugar, and brewer's yeast group to constitute a fermentation species mixture.
Wherein the fermentation species mixture comprises 50 to 150 parts by weight of rice flour, 0.01 to 1 part by weight of a saccharifying agent, 0.5 to 5 parts by weight of a brewer's yeast group and 0.01 to 1 part by weight of a total of 6 types of lactic acid bacteria per 100 parts by weight of purified water Lt; / RTI >
According to one embodiment of the present invention, the rice flour may be contained in an amount of 50 to 150 parts by weight, more preferably 80 to 120 parts by weight, and most preferably 100 parts by weight with respect to 100 parts by weight of purified water. When the content of the rice flour is less than 50 parts by weight based on 100 parts by weight of the purified water, the delayed aging effect of the rice bread may be insufficient because the concentration of the rice fermentation broth produced after the fermentation is low. If the content is more than 100 parts by weight, The proper moisture balance may not be achieved and the fermentation may not be performed well or the time spent in fermentation may increase.
According to one embodiment of the present invention, the saccharifying agent may be contained in an amount of 0.01 to 1 part by weight, more preferably 0.1 to 1 part by weight based on 100 parts by weight of purified water. When the content of the saccharifying agent is less than 0.01 part by weight with respect to 100 parts by weight of purified water, it may be difficult to perform the role of starch hydrolysis properly. If the saccharifying agent is contained in an amount exceeding 1 part by weight, The mixture can be quickly liquefied.
According to one embodiment of the present invention, the brewer's yeast group may be included in an amount of 0.5 to 5 parts by weight, more preferably 1 to 2 parts by weight, based on 100 parts by weight of purified water. When the content of the brewer's yeast group is more than 5 parts by weight with respect to 100 parts by weight of purified water, the rice flour fermentation takes place excessively to increase the acidity, thereby lowering the flavor of the bread. When the content is less than 0.5 part by weight The effect of raising the flavor of rice fermentation broth may be insignificant.
According to one embodiment of the present invention, the total amount of the six kinds of lactic acid bacteria may be 0.01 to 1 part by weight, more preferably 0.1 to 0.5 part by weight, relative to 100 parts by weight of purified water. When the total amount of the above six kinds of lactic acid bacteria is contained in an amount of more than 1 part by weight based on 100 parts by weight of purified water, the rice flour fermentation takes place excessively to increase the acidity and lower the flavor of the bread. The effect of raising the flavor of rice fermentation broth may be insignificant.
In
According to an embodiment of the present invention, the step of producing the rice fermentation broth may include fermenting the fermentation species mixture at 15 to 40 ° C, more preferably 20 to 30 ° C, It is not. The temperature range is a temperature suitable for actively growing the beer yeast or six kinds of lactic acid bacteria in the fermentation species mixture, and can be appropriately selected within the above temperature range.
According to an embodiment of the present invention, the step of producing the rice fermentation broth may be a fermentation of the fermentation species mixture for 4 to 24 hours, more preferably fermentation for 4 to 8 hours, More preferably from 6 hours to 8 hours, but is not limited thereto. The fermentation time may vary depending on the fermentation condition. For example, when the fermentation is carried out at a temperature of 25 ° C or less, the fermentation time is preferably longer. When the fermentation is carried out at a temperature higher than 25 ° C It may be desirable to ferment for a short time.
According to a second aspect of the present invention, there is provided a method for manufacturing rice bread, comprising the steps of: preparing a rice fermentation broth according to the method for producing a rice fermentation broth; Mixing the rice bran material comprising the rice fermentation broth, wheat flour, sugar, eggs, butter, salt, and yeast; Kneading and fermenting the mixed material; And baking the fermented dough. ≪ Desc / Clms Page number 3 >
2 is a flowchart of a method for manufacturing rice bread according to an embodiment of the present invention
In
According to an embodiment of the present invention, the step of mixing the rice bread material comprising the rice fermentation broth, wheat flour, sugar, egg, butter, salt, and yeast comprises mixing 100 parts by weight of wheat flour, 50 to 100 parts by weight of a sugar, 5 to 40 parts by weight of sugar, 5 to 40 parts by weight of an egg, 5 to 40 parts by weight of butter, 1 to 5 parts by weight of yeast and 1 to 5 parts by weight of salt, It is not. The flour, sugar, eggs, butter, salt, and yeast may be used without limitation as long as they are well known to those of ordinary skill in the art.
According to an embodiment of the present invention, the rice bread material may further include rice flour. When the rice flour is contained, the amount of the rice flour may be 1 to 50 parts by weight, more preferably 20 to 40 parts by weight, and most preferably 30 parts by weight based on 100 parts by weight of the flour. If the content of the rice flour is more than 50 parts by weight based on 100 parts by weight of the flour, the prepared bread may easily be crumbled. If the content is less than 1 part by weight, the flavor and taste of the rice may be deteriorated.
According to one embodiment of the present invention, the rice fermentation broth may be 50 to 100 parts by weight, more preferably 70 to 90 parts by weight, and most preferably 80 to 85 parts by weight, relative to 100 parts by weight of wheat flour. Weight portion. If the content of rice fermentation broth is more than 100 parts by weight with respect to 100 parts by weight of wheat flour, the acidity may be increased and the flavor of the bread may be lowered. If the content of rice fermentation broth is less than 50 parts by weight, .
According to one embodiment of the present invention, the sugar may be 5 to 40 parts by weight, more preferably 10 to 30 parts by weight, and most preferably 20 to 25 parts by weight per 100 parts by weight of wheat flour .
According to one embodiment of the present invention, the egg may be 5 to 40 parts by weight, more preferably 10 to 30 parts by weight, and most preferably 20 to 25 parts by weight per 100 parts by weight of wheat flour .
According to one embodiment of the present invention, the butter may be 5 to 40 parts by weight, more preferably 10 to 30 parts by weight, and most preferably 20 to 25 parts by weight per 100 parts by weight of wheat flour .
According to one embodiment of the present invention, the yeast may be used in an amount of 1 to 5 parts by weight, more preferably 2 to 3 parts by weight, per 100 parts by weight of the flour, It can be used without limitation.
According to one embodiment of the present invention, the salt may be 1 to 5 parts by weight, more preferably 2 to 3 parts by weight, per 100 parts by weight of the flour.
According to an embodiment of the present invention, purified water may be further added to the mixed material, and the content thereof may be appropriately varied according to the amount of the mixture, but preferably 70 to 150 parts by weight And more preferably 80 to 120 parts by weight, but is not limited thereto.
According to one embodiment of the present invention, powdered milk may be added to the mixed material in an amount of 1 to 15 parts by weight, preferably 3 to 10 parts by weight, and most preferably 5 parts by weight based on 100 parts by weight of the flour, But is not limited thereto.
In
According to one embodiment of the present invention, the fermentation may be performed at 10 to 50 DEG C for 30 to 600 minutes, more preferably at 15 to 45 DEG C for 30 to 300 DEG C to ferment the dough after kneading the mixed material Lt; 0 > C, and most preferably 30-40 < 0 > C for 50-80 minutes. According to an embodiment of the present invention, the fermentation of the dough is preferably performed at a relative humidity of 60 to 90%, and more preferably at a relative humidity of 75 to 85%.
In
According to an embodiment of the present invention, the dough may be heated to bake, and the dough may be heated for 15 to 25 minutes after the oven is preheated to 120 to 250 ° C. The temperature for heating the dough may be 120 to 250 ° C, preferably 140 to 200 ° C, and more preferably 160 to 180 ° C.
A third aspect of the present invention is a rice fermentation broth obtained by fermenting a mixture of fermentation species containing purified water, rice flour, sugar, saccharomyces cerevisiae , and six kinds of lactic acid bacteria, wherein the six lactic acid bacteria are lactobacillus Lactobacillus acidophilus , Lactobacillus plantarum , Lactobacillus < RTI ID = 0.0 > casei , Streptococcus thermophilus , Bifidobacterium longum , and bifidobacterium bifidobacterium breve , which is a rice fermentation broth. For more information about each component, see the previous section.
Wherein the fermentation species mixture comprises 50 to 100 parts by weight of rice flour, 0.01 to 1 part by weight of a saccharifying agent, 0.5 to 5 parts by weight of a brewer's yeast group and 0.01 to 1 part by weight of a total of 6 types of lactic acid bacteria per 100 parts by weight of purified water Lt; / RTI > For more information about each component, see the previous section.
Fermentation of the mixture of fermenting species can be carried out at 15 to 40 DEG C for 4 to 24 hours. According to an embodiment of the present invention, the fermentation species mixture may be fermented at 15 to 40 ° C, more preferably 20 to 30 ° C, but is not limited thereto. The temperature range is a temperature suitable for actively growing the beer yeast or six kinds of lactic acid bacteria in the fermentation species mixture, and can be appropriately selected within the above temperature range. The fermentation species mixture may be fermented for 4 to 24 hours, more preferably fermented for 4 to 8 hours, more preferably fermented for 6 to 8 hours, but is not limited thereto no. The fermentation time may vary depending on the fermentation condition. For example, when the fermentation is carried out at a temperature of 25 ° C or less, the fermentation time is preferably longer. When the fermentation is carried out at a temperature higher than 25 ° C It may be desirable to ferment for a short time.
The content of succinic acid in the rice fermentation broth according to an embodiment of the present invention may be 1 to 35 times the content of citric acid. Succinic acid is also known as succinic acid, It is used for seasoning such as sake, synthetic sake, miso, soy sauce, soft drinks, confectionery, and is said to give a rich flavor. Analysis of the organic acid content of rice fermentation broth revealed that the content of succinic acid was higher than that of other organic acids. In particular, the content of citric acid was 1 to 35 times, preferably 1.5 to 30 times higher than that of citric acid have. For more details on this, see Example 1.
A fourth aspect of the present invention provides a rice bread produced by the above-described method for producing rice bread.
The rice bread according to an embodiment of the present invention has a small change in hardness. More specifically, the rice bread is cut into a size of 25x25x30 mm and is subjected to a 50% strain ( strain, the difference between the hardness immediately after the production and the hardness after 48 hours from the production may be 0.2 kgh to 0.3 kgh. This is due to the slow aging rate of starch in rice bread containing rice fermentation broth, which makes it possible to maintain a soft texture for a long time (less change in hardness over time). For more information on this, see Example 2 or Example 3.
< Example 1> rice Fermentation Characterization
To determine the characteristics of rice fermentation broth according to the type of yeast, a mixture of fermented species was prepared by mixing 100 ml of purified water, 100 ml of rice flour, 1 g of each yeast and 0.1 g of alpha amylase, and then cultured at 25 ° C for 8 hours to obtain rice A fermentation broth was prepared. PH, acidity, sugar content and organic acid content of rice fermentation broth of each yeast were measured and baguette bread was prepared using the rice fermentation broth. Table 1 below shows the characteristics of the measured rice fermentation broth species.
To determine the characteristics of rice fermentation broth according to the type of lactic acid bacteria, a fermentation mixture was prepared by mixing 100 ml of purified water, 100 ml of rice flour, 1 g of each mixed lactic acid bacteria and 0.1 g of alpha amylase, followed by culturing at 25 ° C for 8 hours Rice fermentation broth was prepared. PH, acidity, sugar content and organic acid content of rice fermentation broths were measured by each lactic acid bacteria. Table 2 below shows the characteristics of the rice fermentation broth measured.
The six mixed lactic acid bacteria shown in Table 2 are Lactobacillus acidophilus , Lactobacillus lactam plantarum , Lactobacillus < RTI ID = 0.0 > casei), Streptococcus's Summer filler (Streptococcus thermophilus), ronggeom Bifidobacterium (Bifidobacterium longum), and Bifidobacterium breve (bifidobacterium breve ), and the content of each was 15% for Lactobacillus acidophilus, 15% for Lactobacillus plantarum, 15% for Lactobacillus casei, 15% for Streptococcus thermophilus, 20% for Bifidobacterium longum, Gambling Terium Brevee was 20%.
In the above Tables 1 and 2, each of the saccharomyces group cerevisiae ) and 6 kinds of mixed lactic acid bacteria were used, the content of succinic acid was relatively high. Compared with the content of citric acid and succinic acid, the content of succinic acid was about 14.9 times higher than that of citric acid.
< Example 2> rice In the fermentation broth Measurement of physical properties of bread
In order to measure the physical properties of bread according to the kinds of rice fermentation broth, experimental group and control group were prepared as follows.
▷ Yeast control group: A mixture of fermentation species was prepared by mixing 100 ml of purified water, 100 ml of rice flour, 0.1 g of alpha amylase, and 1 g of saccharomyces cerevisiae, followed by incubation at 25 ° C for 8 hours to prepare rice fermentation broth.
Lactic acid bacteria control mixture: 100 ml of purified water, 100 ml of rice flour, 0.1 g of alpha amylase and 1 g of mixed lactic acid bacteria were mixed to prepare a mixture of fermentation species and cultured at 25 ° C for 8 hours to prepare rice fermentation broth species.
Experimental group: A mixture of fermentation species was prepared by mixing 100 ml of purified water, 100 ml of rice flour, 0.1 g of alpha amylase, 1 g of brewer's yeast group and 0.1 g of mixed lactic acid bacterium, and then cultured at 25 ° C for 8 hours to prepare rice fermentation broth Respectively.
The content of the six mixed lactic acid bacteria used in the lactic acid bacteria control and experimental groups was 15% for Lactobacillus acidophilus, 15% for Lactobacillus plantarum, 15% for Lactobacillus casei, 15% for Streptococcus thermophilus, 20% for Long-gum, and 20% for Bifidobacterium breve.
Bread was prepared using each rice fermentation broth.
85 parts by weight of rice fermentation broth, 25 parts by weight of sugar, 25 parts by weight of egg, 25 parts by weight of butter, 5 parts by weight of powdered milk, 3 parts by weight of yeast and 2 parts by weight of salt were added to 100 parts by weight of wheat flour part.
The hardness, cohesiveness, springiness, gumminess and chewiness of breads prepared according to each case were measured and measured at the same time every day for 3 days . Each bread was cut into a size of 25 x 25 x 30 mm, and the cut samples were measured using a two bite compression test and a 50% strain. The following table shows the physical properties of each case (three identical samples of each condition are measured and their average values are shown).
FIG. 3 is a graph showing the hardness of bread prepared with rice fermentation broth using different strains.
FIG. 3 shows the hardness in the above Table 3. When the rice fermentation broth was produced by using yeast and mixed lactic acid bacteria at the same time, the hardness was kept low even after 2 days from the preparation of the bread, .
The bread size, baking loss, moisture content, and palatability of each rice fermentation broth were measured and shown in the table below (three identical samples of each condition were measured and their average values were shown). The method of measuring the burning loss rate and moisture content is as follows.
▷ Burning loss rate: (Before burning - After burning) / Before burning * 100
Before baking, weigh the weight and measure the weight after cooling for 1 hour after baking
▷ Moisture Content: (Before Drying - After Drying) / Before Drying * 100
After baking the bread, it was allowed to cool for 1 hour, and then weighed and weighed at 105 ° C atmospheric pressure drying
The fermentation broth of rice was prepared by using yeast and mixed lactic acid bacteria at the same time, and the burning loss rate was significantly lower than that of the other cases.
< Example 3> Measurement of physical properties of bread according to kinds of flour
In order to measure the physical properties of the bread according to the kind of the flour, rice fermentation broth according to Example 2 of the present invention was first prepared.
▷ Rice fermented liquid species: Mixed fermentation species were prepared by mixing 100 ml of purified water, 100 ml of rice flour, 0.1 g of alpha amylase, 1 g of brewer's yeast group and 0.1 g of mixed lactic acid bacterium, and then cultured at 25 ° C for 8 hours, . The six mixed lactic acid bacteria were selected from the group consisting of Lactobacillus acidophilus 15%, Lactobacillus plantarum 15%, Lactobacillus casei 15%, Streptococcus thermophilus 15%, Bifidobacterium longum 20% Leimbrevee was 20%.
Using the rice fermentation broth, the bread was divided into three groups as follows.
▷ Flour Control: 18 parts by weight of sugar, 18 parts by weight of egg, 18 parts by weight of butter, 4 parts by weight of powdered milk, 2 parts by weight of yeast and 2 parts by weight of salt, based on 100 parts by weight of flour.
Rice flour Control group: rice flour 30, 25 parts by weight of sugar, 25 parts by weight of egg, 25 parts by weight of butter, 5 parts by weight of powdered milk, 3 parts by weight of yeast and 2 parts by weight of salt, based on 100 parts by weight of wheat flour.
▷ rice fermentation broth test group: 85 parts by weight of rice fermentation broth, 25 parts by weight of sugar, 25 parts by weight of egg, 25 parts by weight of butter, 5 parts by weight of powdered milk, 3 parts by weight of yeast and 2 parts by weight of salt, based on 100 parts by weight of wheat flour.
The hardness, cohesiveness, springiness, gumminess and chewiness of breads prepared according to each case were measured and measured at the same time every day for 3 days . Each bread was cut into a size of 25 x 25 x 30 mm, and the cut samples were measured using a two bite compression test and a 50% strain. The following table shows the physical properties of each case (three identical samples of each condition are measured and their average values are shown).
4 is a graph showing the hardness of bread made from rice flour containing wheat flour, untreated rice flour or rice fermentation broth.
FIG. 4 shows the hardness in the above Table 5. When the rice fermentation broth was prepared by using yeast and mixed lactic acid bacteria at the same time and used for the manufacture of bread, the hardness was lower than the bread prepared only with general wheat flour It is maintained and a soft texture is maintained.
The bread size, baking loss rate, moisture content, and preference degree of each rice fermentation broth were measured and shown in the table below (three identical samples of each condition were measured and their average values were shown). The method of measuring the burning loss rate and moisture content is as follows.
▷ Burning loss rate: (Before burning - After burning) / Before burning * 100
Before baking, weigh the weight and measure the weight after cooling for 1 hour after baking
▷ Moisture Content: (Before Drying - After Drying) / Before Drying * 100
After baking the bread, it was allowed to cool for 1 hour, and then weighed and weighed at 105 ° C atmospheric pressure drying
The fermentation broth of rice was prepared by using yeast and mixed lactic acid bacterium at the same time, and the burning loss rate was much lower and the moisture content and preference were the highest.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. For example, if the techniques described are performed in a different order than the described methods, and / or if the described components are combined or combined in other ways than the described methods, or are replaced or substituted by other components or equivalents Appropriate results can be achieved.
Therefore, other implementations, other embodiments, and equivalents to the claims are also within the scope of the following claims.
Claims (13)
The 6 species of lactic acid bacteria is Lactobacillus also know pillar's (Lactobacillus acidophilus), Lactobacillus Planta Rum (Lactobacillus plantarum , Lactobacillus < RTI ID = 0.0 > casei), Streptococcus's Summer filler (Streptococcus thermophilus), ronggeom Bifidobacterium (Bifidobacterium longum), and Bifidobacterium breve (bifidobacterium breve , < / RTI > And
And fermenting the mixture of fermenting species.
Wherein the fermentation species mixture comprises 50 to 150 parts by weight of rice flour, 0.01 to 1 part by weight of a saccharifying agent, 0.5 to 5 parts by weight of a brewer's yeast group and 0.01 to 1 part by weight of a total of 6 types of lactic acid bacteria per 100 parts by weight of purified water ≪ / RTI >
Wherein the saccharifying agent is at least one selected from the group consisting of amylase, koji, malt, entry and coenzyme.
Wherein the step of fermenting the fermentation species mixture comprises fermenting the fermentation species mixture at 15 to 40 占 폚.
Wherein fermenting the mixture of fermenting species comprises fermenting the mixture of fermenting species for 4 to 24 hours.
Mixing rice bran ingredients comprising the rice fermentation broth, wheat flour, sugar, eggs, butter, salt and yeast,
Kneading and fermenting the mixed material; And
And baking the fermented dough.
The step of mixing the rice bran material comprising the rice fermentation broth, wheat flour, sugar, egg, butter, salt and yeast,
50 to 100 parts by weight of the rice fermentation broth, 5 to 40 parts by weight of sugar, 5 to 40 parts by weight of egg, 5 to 40 parts by weight of butter, 1 to 5 parts by weight of salt, and 1 to 5 parts by weight of yeast, And 5 parts by weight of a vegetable oil.
The 6 species of lactic acid bacteria is Lactobacillus also know pillar's (Lactobacillus acidophilus), Lactobacillus Planta Rum (Lactobacillus plantarum , Lactobacillus < RTI ID = 0.0 > casei), Streptococcus's Summer filler (Streptococcus thermophilus), ronggeom Bifidobacterium (Bifidobacterium longum), and Bifidobacterium breve (bifidobacterium breve ).
Wherein the fermentation species mixture comprises 50 to 150 parts by weight of rice flour, 0.01 to 1 part by weight of a saccharifying agent, 0.5 to 5 parts by weight of a brewer's yeast group and 0.01 to 1 part by weight of a total of 6 types of lactic acid bacteria per 100 parts by weight of purified water Rice fermented liquid species,
Wherein the fermentation species mixture is fermented at 15 to 40 DEG C for 4 to 24 hours.
The content of succinic acid in the rice fermentation broth is 1 to 35 times the content of citric acid.
When the rice bread was cut into a size of 25x25x30 mm and the hardness was measured at 50% strain using a Two bite compression test, the hardness immediately after the preparation and the hardness after 48 hours from the preparation Wherein the difference is between 0.2 kgh and 0.3 kgh.
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