KR20230023598A - A preparation method of sourdough and rice bread using rice fermentation starter with increased storage property - Google Patents

Abstract

The present invention relates to rice bread using a rice fermentation starter and a method for preparing the same and, more particularly, to: a method for preparing rice bread, comprising the steps of a) preparing a rice fermentation starter by fermenting a suspension including rice with a Lactobacillus plantarum strain, b) preparing sourdough including the rice fermentation starter, c) fermenting the sourdough, and d) baking the fermented sourdough; rice bread prepared by the method; a method for preparing sourdough, comprising the steps of a) preparing a rice fermentation starter by fermenting a suspension including rice with a Lactobacillus plantarum strain, and b) including the rice fermentation starter; and processed food comprising the sourdough. The rice bread according to the present invention has been identified to have not only better hardness and chewiness but also significantly better storage properties due to inhibited growth of Escherichia coli and mold, compared to rice bread with no added rice fermentation starter.

Description

Manufacturing method of sourdough and rice bread using rice fermentation starter with increased storage property {A preparation method of sourdough and rice bread using rice fermentation starter with increased storage property}

The present invention relates to rice bread using a rice fermentation starter and a manufacturing method thereof, and specifically, a) preparing a rice fermentation starter by fermenting a suspension containing rice with a Lactobacillus plantarum strain; b) preparing sourdough containing the rice fermentation starter; c) fermenting the sourdough; and d) a method for producing rice bread comprising the step of baking the fermented sourdough; Rice bread prepared by the above method; a) preparing a rice fermentation starter by fermenting a suspension containing rice with a strain of Lactobacillus plantarum ; And b) a method for producing sourdough comprising the step of including the rice fermentation starter; And it relates to processed food containing the sourdough.

Looking at the nutritional value of rice, the starch of rice is effective in helping brain activity and preventing obesity and diabetes. It is known to be effective in lowering blood pressure, controlling blood pressure, and preventing cancer.

In Korea, where rice is the staple food, rice cakes have been popular for a long time, but since the 1990s, as payments have grown, bread has replaced them along with the diversification of food and westernization of dietary life, and rice consumption has begun to decrease. did. Due to the rapid decrease in rice consumption, it was necessary to prepare measures for structural improvement and income preservation of the entire agricultural sector. To this end, new demands for rice are being created, and for this purpose, the development of processed rice foods is also required, and many attempts have been made to manufacture bread using rice.

A starter refers to a culture of microorganisms used for the manufacture of fermented milk products such as fermented milk, cheese, and fermented butter, and includes a lactic acid bacteria starter, a yeast starter, and a mixed starter in which two or more types of lactic acid bacteria are mixed. The natural fermentation method using such a starter is used as a baking technique, and the lactic acid bacteria used as the starter include Lactobacillus genus, Lactococcus genus, Streptococcus genus, There are bacteria of the genus Bifidobacterium.

Sourdough is used in the manufacture of fermented bread, and carbon dioxide generated through fermentation in gluten, a wheat protein, is baked while being captured in the gluten network to form unique characteristics of bread. However, since rice does not contain gluten, it is difficult to have the structure of wheat bread, so it is difficult to preserve the unique taste and texture of bread. However, interest and demand for gluten-free foods are increasing as the number of patients with gluten intolerance or celiac disease causing gastrointestinal disorders has recently increased. In addition, since rice has a higher nutritional value than wheat flour, the need for rice bread development is increasing, and rice bread development is also needed in terms of promoting rice consumption.

Under this background, the present inventors have made diligent efforts to manufacture rice bread with increased shelf life containing rice as a main material, and as a result, Lactobacillus plantarum ( Lactobacillus plantarum ) To prepare rice bread to which a rice fermentation starter containing a strain is added, the above The present invention was completed by confirming that the chewiness and storability of rice bread were remarkably excellent.

One object of the present invention is a) preparing a rice fermentation starter by fermenting a suspension containing rice with a Lactobacillus plantarum strain; b) preparing sourdough containing the rice fermentation starter; c) fermenting the sourdough; And d) to provide a method for producing rice bread comprising the step of baking the fermented sourdough.

Another object of the present invention is to provide rice bread prepared by the above method.

Another object of the present invention is a) preparing a rice fermentation starter by fermenting a suspension containing rice with Lactobacillus plantarum strain; And b) to provide a method for producing sourdough comprising the step of including the rice fermentation starter.

Another object of the present invention is to provide a processed food containing the sourdough.

A detailed description of this is as follows. Meanwhile, each description and embodiment disclosed in the present invention may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific descriptions described below.

One aspect of the present invention for achieving the above object is, a) preparing a rice fermentation starter by fermenting a suspension containing rice with a Lactobacillus plantarum strain; b) preparing sourdough containing the rice fermentation starter; c) fermenting the sourdough; And d) providing a method for producing rice bread comprising the step of baking the fermented sourdough.

In the present invention, an example of the Lactobacillus plantarum is Lactobacillus plantarum JSA22 described in Korean Patent Registration No. 10-1634270, which is a prior patent of the present inventor, that is, Lactobacillus plantarum having accession number KACC91973P It could be rum. The strain is a lactic acid bacterium isolated and selected from traditional fermented soybeans, and is characterized by excellent antibacterial activity, artificial digestive juice survival rate and adhesion.

As used herein, the term "starter" refers to a culture of microorganisms used for the manufacture of fermented milk products such as fermented milk, cheese, and fermented butter, in which two or more lactic acid bacteria starters, yeast starters, and lactic acid bacteria are mixed Mixed starters and the like may be included. In the present invention, the lactic acid bacteria used as the starter include Lactobacillus, Lactococcus, Streptococcus, and Bifidobacterium. It may be one or more species selected from the group consisting of, specifically, Lactobacillus plantarum ( Lactobacillus plantarum ) It may mean, more specifically, Lactobacillus plantarum ( Lactobacillus plantarum ) It may mean JSA22. In addition, the term "rice fermentation starter" may mean a starter fermented by inoculating lactic acid bacteria into a suspension containing rice. The rice may mean including rice flour and rice germ. The suspension may further include sugars, and may specifically include sucrose, but is not limited thereto. The rice flour included in the rice fermentation starter is characterized in that it does not contain gluten.

In the present invention, the rice fermentation starter may include 10 to 15% (w / v) of rice flour, 4 to 7% (w / v) of rice germ and 2 to 5% (w / v) of sucrose, Specifically, it may include rice flour 12.5% (w/v), rice germ 5% (w/v) and sucrose 3% (w/v), but is not limited thereto.

In the present invention, the rice fermentation starter may include sterilizing the suspension, inoculating the Lactobacillus plantarum strain, and then culturing. Here, the sterilization may mean 30 minutes to 1 hour at 60 to 70 ° C, and specifically, may mean 40 minutes at 65 ° C, but is not limited thereto. In addition, the culture may mean fermentation at 25 to 35 ° C. for 12 to 36 hours, and specifically, may mean fermentation at 30 ° C. for 24 hours, but is not limited thereto.

In addition, in the present invention, the Lactobacillus plantarum strain may be included in 0.5 to 2% (w / v) relative to the total fermentation raw material composition, specifically 1% (w / v). However, it is not limited thereto.

In one production example of the present invention, a suspension in which rice flour, rice germ, and sucrose were suspended in water was pasteurized at 60° C. for 40 minutes, and Lactobacillus plantarum JSA22 strain was added to the suspension by 1% (w/v). After inoculation, a rice fermentation starter was prepared by culturing at 30 ° C. for 24 hours (Fig. 1).

In the present invention, the term "sourdough" is also referred to as acidic dough, and has a unique flavor, so it means a dough that is particularly necessary for making rye bread. For the purpose of the present invention, the sourdough may mean a dough containing 10 to 12% (w / w) of a rice fermentation starter fermented with Lactobacillus plantarum JSA22, but is not limited thereto. In the present invention, the sourdough may be used in combination with dough.

In the present invention, the sourdough may include rice flour, and may further include one or more selected from the group consisting of sugars, salt, skim milk, butter, yeast, and water, but is not limited thereto. . Rice flour included in the sourdough is characterized in that gluten is contained in 1 to 20% (w / w).

In addition, for the purpose of the present invention, the sourdough is characterized in that it further comprises a rice fermentation starter, the rice fermentation starter is 5 to 70% (w / w), specifically 5 to 50% of the total sourdough composition % (w/w), more specifically 10 to 30% (w/w), more specifically 10 to 15% (w/w), but is not limited thereto.

In the present invention, the specific composition of the sourdough is 45 to 55% (w/w) of rice flour, 3 to 5% (w/w) of sugar, and 0.5 to 1.0% (w/w) of salt, relative to the total sourdough composition. ), skim milk 1.5-2.0% (w/w), yeast 1.0-1.5% (w/w), water 20-30% (w/w), butter 3-5% (w/w) and rice fermentation starter 10 to 15% (w/w), but is not limited thereto.

As used herein, the term "fermentation" refers to a process in which organic matter is decomposed by the action of microorganisms. For the purpose of the present invention, the fermentation may mean that organic matter, that is, rice, is decomposed by the action of lactic acid bacteria used as a starter, specifically Lactobacillus plantarum JSA22.

In the present invention, the fermentation may include primary fermentation, intermediate fermentation, and secondary fermentation. The primary fermentation may mean fermentation at 25 to 30 ° C. and 70 to 80% relative humidity for 60 minutes to 120 minutes, specifically, at 27 ° C. and 75% relative humidity for 90 minutes, and the intermediate fermentation is sour Dividing the dough and rounding it lightly to remove gas may mean fermenting at room temperature for 8 to 15 minutes, specifically 10 minutes, and the secondary fermentation is when the volume of the dough increases by about 90% of the product It may mean fermented for 30 to 90 minutes at a temperature of 32 to 35 ° C. and 80 to 90% relative humidity, specifically, for 60 minutes at 34 ° C. and 85% relative humidity, but is not limited thereto.

The fermented sourdough may include the step of baking at 170 to 180 ° C. for 20 to 30 minutes, specifically for 25 minutes in step d), and after the baking step, e) cooling and packaging may additionally include.

In the rice bread manufacturing method of the present invention, the chewiness and storability can be increased compared to the addition of rice fermentation starter (control group), and the storability may be an effect exhibited by suppressing the growth of Escherichia coli and mold.

In one embodiment of the present invention, as a result of confirming the quality characteristics and sensory characteristics of rice bread containing the rice fermentation starter of the present invention, the hardness and chewiness were significantly higher than those of the control group (Table 5), color, texture, pore density, flavor, It was confirmed that the taste and overall acceptability were excellent (Table 6).

In addition, in one embodiment of the present invention, as a result of confirming the functionality of rice bread containing the rice fermentation starter, the change in moisture content and pH during the storage period was the smallest compared to the control group (Tables 7 and 8), and E. coli detection was On the 6th day of storage, it was about 100 times lower than that of the control group (Table 9), and in the case of mold, as confirmed by visually observed spores, rice fermentation starter fermented with other strains as well as the control group, specifically, Lactobacillus rhamnosus It was confirmed that it was detected on the 6th day of storage, which was significantly later than that of the GG-added group, the LGG-added group (Table 10 and FIG. 5).

Another aspect of the present invention for achieving the above object is to provide rice bread prepared by the above method.

Another aspect of the present invention for achieving the above object is, a) preparing a rice fermentation starter by fermenting a suspension containing rice with a Lactobacillus plantarum strain; And b) it provides a method for producing sourdough comprising the step of including the rice fermentation starter.

The terms "suspension", "fermentation", "starter" and "sourdough" are as defined above.

Another aspect of the present invention for achieving the above object provides a processed food containing the sourdough.

The term "sourdough" is as described above.

The term of the present invention, "processed food" may refer to food with improved taste and / or shelf life by processing food in various ways, and for the purpose of the present invention, the processed food may mean processed food using rice. there is.

Examples of the specific processed food may include, for example, rice cakes and hangwa, but are not limited thereto.

Rice bread added with a rice fermentation starter prepared by fermentation with the Lactobacillus plantarum JSA22 strain of the present invention has hardness and chewiness compared to rice bread without a rice fermentation starter, as well as E. coli and mold growth are inhibited, resulting in shelf life. It has a remarkably good effect.

1 is a schematic diagram of a process for preparing a rice fermentation starter in the rice bread manufacturing method of the present invention.
Figure 2 is a schematic diagram of the process of manufacturing rice bread including the rice fermentation starter in the rice bread manufacturing method of the present invention.
Figure 3 is a photograph comparing the component properties after fermentation of sourdough according to the presence and type of lactic acid bacteria included in the rice fermentation starter.
Figure 4 is a photograph comparing the appearance characteristics of rice bread prepared according to the presence and type of lactic acid bacteria included in the rice fermentation starter.
5 is a photograph confirming mold detection according to the storage period of rice bread prepared using a rice fermentation starter inoculated with Lactobacillus plantarum JSA22 strain.

Hereinafter, the present invention will be described in more detail through examples. These examples are intended to explain the present invention in more detail, and the scope of the present invention is not limited by these examples.

Preparation Example 1. Rice Fermentation Starter Manufacturing Method

A rice fermentation starter was prepared in the following manner.

First, selected rice was pulverized with a test grinder, and then gluten-free rice flour passed through a 50 mesh sieve was used. Rice germ was roasted (180 ℃, 10 minutes) in a roaster (MK-300, J.ROASTER, China) and used. ,

Specifically, 3% (w/v) of sugar was added to a suspension obtained by suspending 12.5% (w/v) of rice flour and 5% (w/v) of rice germ in water, followed by pasteurization at 65° C. for 40 minutes. After cooling at room temperature and homogenization, the strain of accession number KACC91973P, Lactobacillus plantarum JSA22 (hereinafter referred to as JSA22) was inoculated at a concentration of 1% (w / v), and at 30 ° C. for 24 hours Fermented to prepare a rice fermentation starter.

In addition, a rice fermentation starter prepared by fermentation with Lactobacillus rhamnosus GG (hereinafter referred to as LGG) was used as a comparative example.

Production Example 2. Sourdough manufacturing method including rice fermentation starter

Each sourdough was prepared by adding 10 to 15% (w / w) of rice fermentation starter prepared by fermenting JSA22 and LGG in Preparation Example 1, respectively. At this time, the control (control) was a sourdough containing no rice fermentation starter as a control (Table 1).

Ingredients Control (g) Sourdough:
JSA22, LGG (g) rice flour 793 760 sucrose 60 60 salt 12 12 skimmilk 28 28 butter 60 60 water 527 400 yeast 20 20 Rice Fermentation Starter - 160 total 1500 1500

Preparation Example 3. Rice bread manufacturing method

The rice bread manufacturing method of the present invention includes three major steps as follows.

(1) material mixing step

Rice flour, sugar, salt, skim milk, yeast, water, and rice fermentation starter were first mixed, and then hydrated butter was added and secondly mixed. At this time, the rice flour was used with a gluten content of 14 to 17% (w / w).

(2) fermentation step

After the first fermentation for 90 minutes at 27 ° C. and 75% relative humidity, the sourdough completed in the mixing step was divided into 180 g each, lightly rounded to remove gas, and intermediate fermentation at room temperature for 10 minutes.

The intermediately fermented sourdough was shaped into a loaf and placed in a bread mold, followed by secondary fermentation for 60 minutes at a temperature of 34 ° C and a relative humidity of 85% until the volume of the dough increased by about 90% of the product.

(3) firing step

The sourdough that went through the secondary fermentation was baked at 170-180 ° C for 25 minutes, then cooled and packaged at room temperature.

The prepared rice bread was cut into uniform sizes (50 mm X 50 X 10), put in low-density polyethylene (LDPE) wrapping paper (180 mm X 200), stored in a constant temperature and humidity device at 27 ° C, and used as samples. At this time, the manufacturing process of the rice bread is shown in FIG.

Example 1. Quality Characteristics of Sourdoors

Example 1-1. Microbiological characteristics

The microbial characteristics of sourdough were investigated according to the presence and type of strains included in the rice fermentation starter.

First, to measure the number of lactic acid bacteria, the sample was diluted with a 0.9% NaCl solution by the decimal dilution method, spread on MRS agar (Difco, Sparks, MD, USA), incubated at 37 ° C for 48 hours, and then the resulting colonies were counted and log Expressed as colony forming unit (CFU)/mL.

In addition, the number of yeast was measured by diluting the sample with a 0.9% NaCl solution by the decimal dilution method, spreading it on YM agar (Difco, Sparks, MD, USA), incubating it at 25 ° C for 72 hours, and then counting the resulting colonies. Expressed as log colony forming unit (CFU)/mL.

The number of lactic acid bacteria and yeast after fermentation according to the above measurement method is shown in Table 2.

Lactic acid bacteria (LogCFU/g) Yeast (Log CFU/g) Before After Before After con. - - 8.204±0.000 8.088±0.125 JSA22 7.743±0.050 7.975±0.023 8.130±0.023 8.351±0.041 LGG 6.739±0.056 7.874±0.041 7.819±0.009 8.161±0.021

As shown in Table 2, the number of lactic acid bacteria and yeast in the sourdough after fermentation according to the presence and type of strains included in the rice fermentation starter was similar.

Example 1-2. componentity

The component properties of sourdough after fermentation according to the presence and type of strains included in the rice fermentation starter were investigated (Table 3).

Sample Con. JSA22 LGG volume (mL) 27 26 24

As shown in Table 3, the componentity of the sourdough containing JSA22 after fermentation according to the presence and type of strains included in the rice fermentation starter was slightly lower than that of the control group, but higher than that of sourdough containing LGG ( Fig. 3).

Example 2. Quality Characteristics of Rice Bread

Example 2-1. Appearance Characteristics - Specific Volume

To evaluate the specific volume characteristics, which is the external appearance of rice bread, the weight (g) was measured after the rice bread was baked and cooled for 1 hour, and the volume (ml) was measured by the seed replacement method according to the AACC (2000) method. The specific volume (mL/g) was calculated and is shown in Table 4 below.

volume
(mL) weight
(g) specific volume
(mL/g) Con. 2,466 161.44 15.27 JSA22 2,378 161.6 14.71 LGG 2,423 160.98 15.05

As shown in Table 4, the specific volume did not show a significant difference in the rice bread made with sourdough according to the presence and type of strains included in the rice fermentation starter, that is, the lightness (softness) of the bread at a similar level. was seen (FIG. 4).

Example 2-2. texture properties

For texture measurement, a texture analyzer (TA.XT plus, Stable Micro Systems Ltd., Surrey, UK) was used by cutting the central part of the rice bread to a size of 2.0 Х 2.0 Х 1.0 cm. The Texture Profile Analyzer (TPA) was equipped with a 50 mm cylindrical probe and subjected to 80% deformation, and the measurement conditions were test speed 0.5 mm/s, probe speed 1.5 mm/s, trigger force 1.0 g, and Adhesiveness, springiness, cohesivenss, gumminess, chewiness and resilieness were measured and are shown in Table 5 below.

Hardnesss Adhesive
ness Springiness Cohesive
ness Gumminess Chewi
ness Resilien
ess Con. 158.70 0.07 0.84 0.59 100.01 90.27 0.25 JSA22 224.40 0.05 0.90 0.63 140.66 126.92 0.28 LGG 200.10 0.09 0.91 0.64 127.73 116.19 0.28

As shown in Table 5, it was confirmed that hardness and chewiness were excellent in the rice fermentation starter addition group compared to the control group, and in particular, remarkably excellent in the JSA22 addition group.

Example 2-3. sensory properties

Sensory characteristics were conducted after sufficiently explaining the purpose of the experiment and evaluation items to 20 researchers at the National Institute of Food Science, Rural Development Administration. Samples were put in a certain amount in a container without color and fragrance and provided with water. The evaluation items were color, pore density, texture, aroma, taste, and overall acceptability. The good ones were evaluated on a 9-point scale with 9 points, and are shown in Table 6 below.

inside of bread texture incense taste overall sign color pore density Con 6.85±1.46 6.35±1.18 6.05±1.88 6.20±1.36 6.70±1.72 6.50±1.54 JSA22 7.05±1.39 6.50±1.43 6.75±1.62 6.75±1.55 7.00±1.56 7.05±1.43 LGG 6.80±0.95 6.35±1.09 6.30±1.30 6.40±1.35 6.60±1.35 6.50±1.25

As shown in Table 6, the texture and flavor preference was excellent in the rice fermentation starter added group compared to the control group, and in particular, the JSA22 additive group was confirmed to be excellent in color, pore density, texture, aroma, taste and overall acceptability.

Example 3. Storage of rice bread

Example 3-1. Moisture content, pH and acidity

The moisture content of rice bread was measured by a halogen heating method at 120 ° C. using a moisture meter (MAXB45 Moisture Analyzer, Shimadzu Corpo, Kyoto, Japan) by taking samples of 1 g at a constant rate from the middle part except for the shell part, Table 7 below shown in

storage period (days) 0 2 4 5 6 7 8 Con. 36.21 35.65 35.11 35.36 35.20 33.85 34.23 JSA22 35.01 35.76 35.34 36.24 36.01 35.04 34.77 LGG 35.72 34.66 35.38 34.93 34.90 34.65 35.63

The pH of (unit:%) rice bread was measured with a pH meter (Metrohm 691, Metrohm, Herisau, Switzerland) at room temperature after diluting 2 g of the sample 10 times with distilled water and mixing it uniformly. Acidity was calculated as lactic acid content by measuring the mL of NaOH consumed until the pH reached 8.3 while adding 0.1 N NaOH to 10 mL of the sample solution, and is shown in Table 8 below.

storage period (days) 0 2 4 6 7 8 Con. 5.89 5.97 5.65 5.77 4.72 4.91 JSA22 5.84 5.75 5.59 5.65 5.47 5.39 LGG 6.24 5.65 5.57 5.65 5.60 5.54

As shown in Tables 7 and 8, the moisture content and pH of rice bread during the storage period of 8 days showed the smallest change over time in the JSA22 added group.

Example 3-2. Escherichia coli and mold detection

For the measurement of coliform count, a rice bread sample was diluted with a 0.9% NaCl solution by the decimal dilution method, spread on Desoxycholate agar (Difco, Sparks, MD, USA), incubated at 37℃ for 48 hours, and then the colonies produced were counted and log colony It was expressed as forming unit (CFU)/mL and is shown in Table 9 below.

storage period (days) One 2 4 5 6 7 8 Con - - - 3.017±0.088 4.874±0.041 5.429±0.069 6.923±0.006 JSA22 - - - - 3.388±0.038 4.253±0.069 6.610±0.012 LGG - - - - 6.443±0.014 5.886±0.004 6.692±0.006

(unit: Log CFU/g) As shown in Table 9 above, in the case of Escherichia coli, it was detected on the 5th day in the control group, whereas it was detected on the 6th day in the lactic acid bacteria treatment group. It was confirmed that it appeared 1000 times lower than the pear and LGG added group.

In addition, the number of molds was measured by diluting the rice bread sample with 0.9% NaCl solution by the decimal dilution method, inoculating it on 3M Petrifilm, pressing it with a pressure plate, incubating it at 25 ° C for 48 hours, and counting the resulting colonies to log colony forming. It was expressed as unit (CFU)/mL and is shown in Table 10 below.

storage period (days) One 2 4 5 6 7 8 Con Coefficient - - 4.000±0.000 5.912±0.027 6.186±0.006 7.176±0.000 7.763±0.000 observe - - ○ ○ ○ ○ ○ (A)
JSA22 Coefficient - - 2.690±0.013 3.536±0.007 6.000±0.000 6.916±0.004 7.035±0.008 observe - - - - ○ ○ ○ (B)
LGG Coefficient - - 4.332±0.014 4.598±0.023 6.633±0.014 7.505±0.019 7.900±0.012 observe - - ○ ○ ○ ○ ○

(unit: Log CFU/g) As shown in Table 10 above, in the case of mold, the presence or absence of spores observed with the naked eye during the storage period was confirmed. In addition, it was detected on the 6th day of storage (FIG. 5).

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, the embodiments described above should be understood as illustrative in all respects and not limiting. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the claims to be described later and equivalent concepts rather than the detailed description above are included in the scope of the present invention.

Claims (24)

a) preparing a rice fermentation starter by fermenting a suspension containing rice with Lactobacillus plantarum JSA22 strain having accession number KACC91973P;
b) preparing a sourdough containing the rice fermentation starter and rice flour,
Preparing sourdough, wherein the rice fermentation starter contains 5 to 50% (w / w) of the total sourdough composition;
c) fermenting the sourdough; and
d) a method for producing rice bread comprising the step of baking the fermented sourdough,
The rice bread is a method for producing rice bread, in which the shelf life is increased.
The method of claim 1, wherein the rice in step a) includes rice flour and rice germ.
The method of claim 2, wherein the rice flour does not contain gluten.
The method of claim 1, wherein the suspension in step a) further comprises sugars.
The method of claim 1, wherein step a) sterilizes a suspension in which rice flour, rice germ, and sucrose are suspended in water, and inoculates Lactobacillus plantarum strain JSA22 having accession number KACC91973P, followed by culturing. Method for producing phosphorus and rice bread.
The method of claim 5, wherein the sterilization is performed at 60 to 70° C. for 30 minutes to 1 hour.
The method of claim 5, wherein the culture is fermented at 25 to 35 ° C for 12 to 36 hours.
The method of claim 1, wherein the Lactobacillus plantarum strain JSA22 having the accession number KACC91973P is included in an amount of 0.5 to 2% (w/v) relative to the total fermented raw material composition.
The method of claim 1, wherein the rice flour contains 1 to 20% (w/w) gluten.
The method of claim 1, wherein the rice flour is included in 45 to 55% (w / w) compared to the total sourdough composition.
The method of claim 1, wherein the sourdough in step b) further comprises at least one selected from the group consisting of sugar, salt, skim milk, butter, yeast, and water.
The method of claim 1, wherein the fermentation in step c) includes primary fermentation, intermediate fermentation, and secondary fermentation.
The method of claim 12, wherein the primary fermentation is performed at 25 to 30° C. and 70 to 80% relative humidity for 60 to 120 minutes.
The method of claim 12, wherein the intermediate fermentation is performed by dividing the sourdough, rounding it lightly to remove gas, and fermenting at room temperature for 8 to 15 minutes.
The rice bread according to claim 12, wherein the secondary fermentation is fermented for 30 to 90 minutes at a temperature of 32 to 35 ° C and a relative humidity of 80 to 90% until the volume of the sourdough increases by about 90% of the product. Manufacturing method of.
The method of claim 1, wherein the baking step of step d) is performed at 170 to 180° C. for 20 to 30 minutes.
The method of claim 1, further comprising the steps of e) cooling and packaging.
The method of claim 1, wherein the rice bread has increased chewiness.
The method for producing rice bread according to claim 1, wherein the storability is an effect obtained by inhibiting the growth of Escherichia coli and mold.
Rice bread prepared by the method of any one of claims 1 to 19, wherein the rice bread has increased shelf life.
The rice bread according to claim 20, wherein the rice bread has increased chewiness.
The rice bread according to claim 20, wherein the shelf life is an effect obtained by inhibiting the growth of Escherichia coli and mold.
a) preparing a rice fermentation starter by fermenting a suspension containing rice with Lactobacillus plantarum strain JSA22 having accession number KACC91973P; and
b) a sourdough manufacturing method comprising the step of including the rice fermentation starter and rice flour,
The rice fermentation starter contains 5 to 50% (w / w) of the total sourdough composition,
The sourdough is a method for producing sourdough, in which the shelf life of rice bread is increased during rice bread production.
A processed food comprising sourdough prepared by the method of claim 23.

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