KR20250105896A - Manufacturing method of bread using sugar-resistant yeast - Google Patents

Abstract

The present invention relates to a method for manufacturing white bread using yeast having excellent sugar tolerance, and more particularly, to a method for manufacturing white bread using Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) that maintains fermentation power in high-sugar dough.

Description

{MANUFACTURING METHOD OF BREAD USING SUGAR-RESISTANT YEAST}

The present invention relates to a method for manufacturing white bread using yeast having excellent sugar tolerance, and more particularly, to a method for manufacturing white bread using Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) that maintains fermentation power in high-sugar dough.

Sliced bread is a type of bread, either a loaf of bread made by mixing flour, water, and yeast into a dough, putting it in a mold, and baking it, or a loaf of bread cut into pieces for easy eating.

The origin is the Japanese word shokupan. In Japan, the bread used for erasing drawings in art design is called keshipan (erasing bread), and the bread that is actually eaten is called shokupan (edible bread), which is the most representative theory that it came from this. Therefore, before the 1980s, there were quite a few older people in Korea who called toast bread “shopan.”

The history of sliced bread is shorter than you might think. The current form of sliced bread was invented in 1912 by American inventor Otto Rohwedder (1880-1960), who invented an automatic bread slicer. Later, in 1928, the Chilicord Baking Company in the United States commercialized it. In English-speaking countries, especially in the United States, when something great is invented, it is often said to be "the greatest (or best) thing since sliced bread," and this is a variation of the company's advertising slogan.

The bread dough ratio itself is British, and it started out by adding ingredients like eggs and oil for long-term preservation due to the underdevelopment of transportation technology during the Industrial Revolution. It was also greatly influenced by British culture and fit well with the American lifestyle of buying things in bulk, so this bread was introduced to America, where it was improved and established as a form suitable for factory mass production, where it was baked in a mold and distributed for a long time.

Republic of Korea Patent No. 10-1765841

The purpose of the present invention is to provide a method for manufacturing white bread using Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) that maintains fermentation power in high-sugar dough.

According to one embodiment of the present invention, a method for manufacturing white bread is provided, including the steps of: preparing dough by mixing strong flour, all-purpose flour, sugar, sea salt, unsalted butter, water, malt solution, and Saccharomyces cerevisiae FRUITFLY strain (Accession No. KCTC 15094BP); primarily fermenting the dough at a temperature of 27 to 30°C; dividing the dough into 250 g portions, placing the portions in bread molds, and secondary fermenting at a temperature of 27 to 30°C; and baking the dough in an oven.

The above Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) is characterized by improved fermentation power in high-sugar dough when sodium L-ascorbate or pantothenic acid is added to the dough.

The above dough is characterized in that it is manufactured by mixing 150 g of strong flour, 350 g of all-purpose flour, 100 g of sugar, 10 g of sea salt, 40 g of unsalted butter, 375 g of water, 5 g of malt liquid, and 20 g of Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP).

The step of baking the above dough in an oven is characterized by being performed in an oven with an upper heat of 125℃ and a lower heat of 125℃ for 40 to 45 minutes.

According to another embodiment of the present invention, white bread manufactured by the above manufacturing method is provided.

Since the Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) of the present invention maintains fermentation power in high-sugar dough of up to 44 Brix, when manufacturing white bread using the strain, there is an advantage in that white bread with a large amount of added sugar can be manufactured.

Figure 1 is a diagram showing a phylogenetic tree of the Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) of the present invention.
Figure 2 shows the results of measuring the glucose tolerance of Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) in a high-sugar medium.

When it is said in this specification that an element is located "on" another element, this includes not only cases where an element is in contact with another element, but also cases where another element exists between the two elements.

When it is said in this specification that a part "includes" a certain component, this does not exclude other components, but rather may include other components, unless otherwise specifically stated.

According to one embodiment of the present invention, the present invention provides a method for manufacturing white bread using Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP).

The Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) of the present invention maintains fermentation power in a high-sugar dough of up to 44 Brix, and the strain exhibits a characteristic in which the fermentation power in a high-sugar dough is improved when sodium L-ascorbate or pantothenic acid is added to the dough.

According to the inventor's experiments, the fermentation power of the strain was weakened at 50 Brix, but it was confirmed that the fermentation power was improved when sodium L-ascorbate or pantothenic acid was added to the dough.

The above L-sodium ascorbate or pantothenic acid may be included in an amount of 0.01 to 0.2 parts by weight per 100 parts by weight of wheat flour. Since the strain maintains fermentation power in high-sugar dough, when making bread using dough with a high sugar content, the fermentation power of the dough can be increased to make the bread softer.

As a result of the identification, the strain of the present invention belonged to a Saccharomyces cerevisiae strain, and in the present invention, it was named Saccharomyces cerevisiae FRUITFLY and deposited with the Korea Research Institute of Bioscience and Biotechnology on September 21, 2022, and assigned the deposit number KCTC 15094BP.

<Isolation of strains and measurement of fermentation power>

1-1. Isolation of strains

Add 0.5% yeast extract, 0.5% malt extract, 0.3% peptone, and 0.5% dextrose to 500 ml of sterilized water to make a liquid medium, and sterilize in an autoclave at 121 degrees Celsius, 1 atm (15 psi) for 15 minutes. Add 5% of the amount of wild flowers to the liquid medium, mix well, and culture in an incubator at 30 degrees Celsius for 48 hours. Mix 3 g of yeast extract, 3 g of malt extract, 3 g of peptone, 300 g of sucrose, and 15 g of agar to 1 L of sterilized water to make a solid medium, and sterilize in an autoclave at 121 degrees Celsius, 15 psi, for 15 minutes. Microorganisms cultured in liquid medium were placed on solid medium using a platinum plate and streaked on the surface of a flat medium to isolate colonies.

The above single colony was cultured in 500 ml of sterilized YM liquid medium, and a strain showing excellent fermentation ability in a high-sugar dough of 40 Brix was selected. The inventors performed 18s rRNA identification on this isolated strain, and it was identified as Saccharomyces cerevisiae .

The inventors named the strain Saccharomyces cerevisiae FRUITFLY and deposited it with the Korea Research Institute of Bioscience and Biotechnology on September 21, 2022 (deposit number KCTC 15094BP).

The 18s rRNA sequence of Saccharomyces cerevisiae FRUITFLY is as follows:

[Sequence List 1]

ATAGCATGTCTAGTATAGCATTTATACAGTGAAACTGCGAATGGCTCATTAAATCAGTTATCGTTTATTTGATAGTACCTTTACTACTTGGATAACCGTGGTAATTCTAGAGCTAATACATGCTAAAAATCCCGACTGTTTGGAAGGGATGTATTTATTAGATAAAAAATC AATGCTCTTTGAGCTCTTTGATGATTCATAATAACTTTTCGAATCGCATGGCCTTGTGCTGGCGATGGTTCATTCAAATTTCTGCCCTATCAACTTTCGATGGTAGGATAGTGGCCTACCATGGTTTCAACGGGTAACGGGGAATAAGGGTTCGATTCCGGAGAGGGAGCC TGAGAAACGGCTACCACATCCAAGGAAGGCAGCAGGCGCGCAAATTACCCAATCCCGACACGGGGAGGTAGTGACAATACATAACGATACAGGGCCCTTTCGGGTCTTGTAATTGGAATGAGTACAATGTAAATACCTTAACGAGGAACAATTGGAGGGCAAGTCTGGTGC CAGCAGCCGCGGTAATTCCAGCTCCAATAGCGTATATTAAAGTTGTTGCAGTTAAAAAGCTCGTAGTTGAACTTTGGGCTTGGTTGGCCGGTCCGCCTTTTTGGCGAGTACTGGACCCAACCGAGCCTTTCCTTCTGGCTAACCATTCGCCCTTGTGGTGTTTGGCGAACCA GGACTTTTACTTTGAAAAAATTAGAGTGTTCAAAGCAGGCCTTTGCTCGAATATATTAGCATGGAATAATAGAATAGGACGTTATGGTTCTATTTTGTTGGTTTCTAGGACCATCGTAATGATTAATAGGGACGGTCGGGGGCATCAGTATTCAGTTGTCAGAGGTGAAAT TCTTAGATTTACTGAAGACTAACTACTGCGAAAGCATTTGCCAAGGACGTTTTCATTAATCAAGAACGAAAGTTAGGGGATCGAAGATGATCAGATACCGTCGTAGTCTTAACCATAAACTATGCCACAAGGGAATCCGGGGTGTTGTTCTTTTTTTGACGCACTCGGCACCT TACAAAAATCAAATCTTTGGTCTTGGGGGGGGGGATATGGGTCCCAGGGTGAAACTTTAAGGAATTGTCGGAGGGGCCACCCCGGAAGGGAAGCCGGCGGGTTATTTTATTCACCACGGGAAATCCCCCGGCCAGACCACAAAGAAGGGAAGATAGAAACCTTTCTTTTT TTTGTGGGGTGGGGGGGGGGGGGCGCCCCCCTTTGTGGTGGGGGGGGGGGGGTTGTTTTTTTTTTTAAAAAAAAAAAAAAAAAAAAAAAAAAAGGGGGTTTTTTTTTGTTTGTTTTTTAAAGAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAACGGCCCCCC

1-2. Isolation of strains

To isolate yeast strains, Rhododendron amurense was used as the isolation source, and 10 g of Rhododendron amurense was added to 45 ml of sterilized YM liquid medium (0.3% yeast extract, 0.3% malt extract, 0.5% peptone, 1.0% glucose) and cultured at 30°C for 48 hours.

Afterwards, the microorganisms cultured in YM liquid medium were smeared on the surface of the YM solid medium and cultured at 30°C for 72 hours to isolate the grown colonies.

The above single colony was cultured in 500 ml of sterilized YM liquid medium, and a strain showing excellent fermentation ability in a high-sugar dough of 40 Brix was selected. The inventors performed 18s rRNA identification on this isolated strain, and as a result, it was identified as Saccharomyces cerevisiae .

[Sequence List 2]

GTCATCATGTCTAGTATAAGCAATTTATACAGTGAAACTGCGAATGGCTCATTAAATCAGTTATCGTTTATTTGATAGTTCCTTTACTACATGGTATAACTGTGGTAATTCTAGAGCTAATACATGCTTAAAATCTCGACCCTTTGGAAGAGATGTATTTATTAGATAAAAAATCAATGTCT TCGGACTCTTTGATGATTCATAATAACTTTTCGAATCGCATGGCCTTGTGCTGGCGATGGTTCATTCAAATTTCTGCCCTATCAACTTTCGATGGTAGGATAGTGGCCTACCATGGTTTCAACGGGTAACGGGGAATAAGGGTTCGATTCCGGAGAGGGGACCTGAGAAACGGCTACCACATC CAAGGAAGGCAGCAGGCGCGCAAATTACCCAATCCTAATTCAGGGAGGTAGTGACAATAAATAACGATACAGGGCCCATTCGGGTCTTGTAATTGGAATGAGTACAATGTAAATACCTTAACGAGGAACAATTGGAGGGCAAGTCTGGTGCCAGCAGCCGCGGTAATTCCAGCTCCAATAGC GTATATTAAAGTTGTTGCAGTTAAAAAGCTCGTAGTTGAACTTTGGGCCCGGTTGGCCGGTCCGATTTTTTCGTGTACTGGATTTCCAACGGGCCTTTCCTTCTGGCTAACCTTGAGTCCTTGTGGCTCTTGGCGAACCAGGACTTTTACTTTGAAAAAATTAGAGTGTTCAAAGCAGGCGT ATTGCTCGAATATATTAGCATGGAATAATAGAATAGGACGTTTGGTTCTATTTTGTTGGTTTCTAGGACCATCGTAATGATTAATAGGGACGGTCGGGGGCATCAGTATTCAATTGTCAGAGGTGAAATTCTTGGATTTATTGAAGACTAACTACTGCGAAAGCATTTGCCAAGGACGTTTT CATTAATCAAGAACGAAAGTTAGGGGATCGAAGATGATCAGATACCGTCGTAGTCTTAACCATAAAACTATGCCGACAAGGATCGGGGTGGGTGTTTTTTTAATGACCCACTCGGCACCTTACAAGAATCAAGTCTTTGGTTCTGGGGGGGAGTATGGTCGCAGGCTGAAACTTAAGGAATTGA CGGAGGGCACACCAGGATGGAGCCGCGGCTTATTTGACTCAACCGGGGAAACTCCCCGGCCGAACCATAAGGATGCCAATTGAAACCTTCTTGATTTTGGGTGGGGGGGGGGGCCCTTTTTTTGGGGGGGGTTTTTTCCTTTTTTCGAAAAAAAAAAAAAACTCACCAAAAAAAGGGGGGGCG CTTTGGGTTTCCCCTTTTAAAGGAAAAACTTTTTACCCAAAAAAATTATAAAGAAAAACTTTGTTCTCTATATTTTTGCGCCCCCCCCCCCCCCCCGCCCCCACACCCCCTCCGCAGAGTTGTTTTTTTATAACCCCCCGGGGGGGATATAATTTTTTTCCCCAACAACCACCCCCCTCTTT

<Experimental example>

1. Measurement of sugar tolerance of the above strains

Add 3g of yeast extract, 3g of malt extract, 3g of peptone, 3g of sucrose (300g, 400g, 500g, 600g), and 15g of agar to 1000ml of sterilized water, boil at 100 degrees or higher for 1 minute, mix well, sterilize in an autoclave at 121 degrees and 15 psi for 15 minutes, and pour 25g at a time into a Petri dish and let harden.

Commercially available raw yeast (Genico raw yeast), high-sugar yeast (LeSaphsa), and the Saccharomyces cerevisiae FRUITFLY were cultured in YM liquid medium for 12 hours, spread on the high-sugar solid medium, and then cultured at 30°C for 24 hours and 48 hours.

Referring to FIG. 2, it was confirmed that Saccharomyces cerevisiae FRUITFLY of the present invention grows normally even in a high-sugar medium with a sucrose concentration of 60% (600 g/L).

However, since the high-sugar yeast and commercialized live yeast did not grow normally in a high-sugar medium with a sucrose concentration of 60% (600 g/L), it was confirmed that the Saccharomyces cerevisiae FRUITFLY of the present invention has superior sugar tolerance compared to the high-sugar yeast.

2. Measurement of the fermentation power of the above strain in high-sugar dough

The above-mentioned isolated Saccharomyces cerevisiae FRUITFLY was inoculated into a sterilized YM liquid medium and cultured for 16 hours. After completion of culture, the cells were separated by centrifugation and dehydrated to obtain cells with a moisture content of 65 to 70%.

Afterwards, wheat flour dough was made as shown in [Table 1], divided into 30 g portions, and the total amount of gas generated was measured using a fermograph at 30℃ for 120 minutes.

Afterwards, 100g of flour, 2g of salt, 2g of yeast, and 50g of water were mixed to make dough, and a certain amount of sugar was added to adjust the sugar concentration to 10 to 60 Brix.

10 Brix 20 Brix 30 Brix 40 Brix 50 Brix 60 Brix Commercial yeast 85 63 30 13 11 5 FRUITFLY 102 100 95 92 90 51

It was confirmed that the Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) of the present invention exhibited superior fermentation power in all doughs compared to commercial yeast.

Referring to the above [Table 1], it was confirmed that in the case of commercial yeast, the fermentation power decreased as the sugar concentration increased from 10 Brix to 60 Brix.

However, it was confirmed that the Saccharomyces cerevisiae FRUITFLY strain (Accession No. KCTC 15094BP) of the present invention exhibited superior fermentation ability compared to commercial yeast at all concentrations, and it was confirmed that it exhibited superior fermentation ability even at a concentration of 50 Brix. However, it was confirmed that the fermentation ability rapidly decreased at a concentration of 60 Brix.

3. Maximum concentration measurement

The inventors of the present invention, in order to confirm the maximum sugar concentration at which Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) can maintain its fermentation ability, made doughs of 50, 52, 54, 56, 58 and 60 Brix, divided them into 30 g portions and measured the total amount of gas generated at 30°C for 120 minutes using a fermograph.

50 Brix 52 Brix 54 Brix 56 Brix 58 Brix 60 Brix FRUITFLY 92 90 85 64 58 52

When the fermentation power of the above strain was measured in a slightly more detailed section, it was confirmed that the fermentation power for making bread was maintained up to a maximum of 54 Brix, and that the fermentation power rapidly decreased thereafter.

4. Measurement of the fermentation power of the above strain in dough with food additives added

The present inventors screened for substances that can improve the glucose tolerance of the isolated Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP).

Various food additives were mixed into 60 Brix dough to make wheat flour dough, divided into 30 g portions, and the total gas evolution at 30℃ for 120 minutes was measured using a fermograph. 0.1 g of each substance was added.

Sodium L-ascorbate Sodium gluconate Monosodium L-glutamate Pantothenic acid Gas production 95 45 47 93

Referring to the gas generation amount in the above [Table 3], it was confirmed that the fermentation power of the isolated Saccharomyces cerevisiae FRUITFLY strain (Accession No. KCTC 15094BP) was improved in the dough with a concentration of 60 Brix when sodium L-ascorbate or pantothenic acid was added.

However, since the amount of gas production did not increase when sodium gluconate or sodium L-glutamate was added, it was confirmed that sodium gluconate or sodium L-glutamate did not improve the fermentation ability of the Saccharomyces cerevisiae FRUITFLY strain (Accession No. KCTC 15094BP) isolated from the high-sugar dough.

5. Production of white bread using the above strain

The inventors of the present invention manufactured white bread using high-sugar dough to which sugar was added at a ratio of 20% (w/w) relative to wheat flour.

<Example>

Mix 150 g of strong flour, 350 g of all-purpose flour, 100 g of sugar, 10 g of sea salt, 40 g of unsalted butter, 375 g of water, 5 g of malt liquor, and 20 g of Saccharomyces cerevisiae FRUITFLY strain (Accession No. KCTC 15094BP) and mix at 150 rpm for 3 minutes and at 200 rpm for 20 minutes.

Ferment the dough at 27℃ for 60 minutes, fold the dough, and ferment again for 60 minutes.

Divide the dough into 250g pieces, shape them into balls, and place them in a bread mold (9.5*9.5*9.5cm). The bread mold was fermented for 90 minutes in a fermentation room at 27℃ and 80% humidity, and the dough was baked in an oven at 125℃ upper heat and 125℃ lower heat for 40 to 45 minutes to produce white bread.

<Comparative example>

In the above examples, white bread was manufactured using the same method as before, using commercially available high-sugar yeast instead of Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP).

<Sensory Evaluation>

For the sensory evaluation of the manufactured white bread, 10 men and women (5 men/5 women) were selected and evaluated for smell (degree of off-odor), texture (softness), taste, and overall preference using a 10-point preference scale. The evaluations were as follows: very good 10 points, good 7 points, average 5 points, dislike 3 points, and very dislike 1 point. In the case of smell, the target group with an off-odor was given a low score.

Example Comparative example Texture (smoothness) 9.58 ± 1.24 8.64 ± 0.87 taste 9.60 ± 0.78 8.02 ± 0.54 Full symbol 9.58 ± 1.04 8.30 ± 1.20

Referring to the above [Table 4], white bread manufactured using the Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) of the present invention in high-sugar dough received better evaluations in terms of texture, taste, and overall preference compared to white bread manufactured using commercial high-sugar yeast.

Korea Research Institute of Bioscience and Biotechnology, Biological Resource Center (KCTC) KCTC15094BP 20220921

Attach electronic file of sequence list

Claims (4)

A step of making dough by mixing strong flour, all-purpose flour, sugar, sea salt, unsalted butter, water, malt liquor, and Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP);
A step of first fermenting the above dough at a temperature of 27 to 30℃;
Step of dividing the above dough into 250g portions, placing them in a bread mold, and performing secondary fermentation at a temperature of 27 to 30℃; and
Comprising the step of baking the above dough in an oven,
A method for manufacturing white bread, characterized in that the above strain improves fermentation power in high-sugar dough when sodium L-ascorbate or pantothenic acid is added to the dough.
In the first paragraph,
A method for manufacturing white bread, characterized in that the dough is manufactured by mixing 150 g of strong flour, 350 g of all-purpose flour, 100 g of sugar, 10 g of sea salt, 40 g of unsalted butter, 375 g of water, 5 g of malt solution, and 20 g of Saccharomyces cerevisiae FRUITFLY strain (Accession No. KCTC 15094BP).
In the first paragraph,
A method for manufacturing white bread, characterized in that the step of baking the dough in an oven is performed in an oven with an upper heat of 125 degrees and a lower heat of 125 degrees for 40 to 45 minutes.
White bread manufactured by the manufacturing method of any one of claims 1 to 3.