KR20120139155A - Manufacturing method of rice koji ferment - Google Patents

Abstract

PURPOSE: A producing method of a fermented liquid starter using rice koji is provided to improve the quality and texture of bread using the fermented liquid starter. CONSTITUTION: A producing method of a fermented liquid starter using rice koji comprises the following steps: inserting 5-6g of yeast for baking and 620-680ml of brewage water into 400g of rice koji, and cultivating the mixture to obtain a starter; inserting 1,000-1,050g of hard-boiled rice, 200-220g of pregelatinized rice flour, and 2,000-2,050ml of brewage water into the starter, and expand-cultivating to obtain a first ingredient; mixing the first ingredient with the pregelatinized rice flour and the brewage water, and cultivating to obtain a second ingredient; mixing the second ingredient with the pregelatinized rice flour and the brewage water, and cultivating to obtain a third ingredient; and low temperature aging the third ingredient. [Reference numerals] (AA) Hardness(g); (BB) Control group; (CC) Experiment group 1; (DD) Experiment group 2; (EE) Experiment group 3; (FF) Time(hr)

Description

Manufacturing method of fermented broth species using rice entry {Manufacturing method of rice koji ferment}

The present invention relates to a method for producing a fermented broth species, and more particularly, when applied to wheat bread, using rice entry to improve the flavor and texture of the bread and to delay the aging rate to extend the shelf life and shelf life of the bread. It relates to a method for producing a fermented broth species.

Rice production is on the rise due to the development of agricultural technology and the production of abundant rice, but the consumption of rice is decreasing due to the nuclear family and westernization of busy daily life and diet.

Accordingly, the government encourages and encourages the use of rice in the food and beverage industry to promote rice consumption. In particular, the bakery industry is continuously researching and launching products using rice.

In general, unlike wheat, rice does not form gluten (gluten) during the kneading and fermentation process does not form a network structure. Therefore, when the rice is added directly to baking, the volume of bread is low and the quality is poor because it has a hard texture.

In order to solve this problem, there have been attempts to add fermented rice wine with fermented yeast to bakery, but since commercially produced takju is made of liquor, the manufacturing process is cumbersome and the ratio of enzyme contained in takju is not suitable for baking. It may result in a deterioration of the texture of the product, and also because fermentation continues during the distribution and storage period, there is bound to be a non-uniform quality limit, and in severe cases there is a problem that off-flavor caused by bacteria breeding.

Conventional bread production method is to mix the necessary ingredients to make a dough, it is fermented with yeast is subjected to a baking process. The quality of the bread depends on its flavor, volume, taste, texture, and aging, with sensational changes that lose the inherent flavor of the product as it undergoes physical and chemical changes in the crust and interior of the bread over time after baking in the oven. To lose product value.

Accordingly, many studies have been conducted using various food additives made by mixing various chemicals such as ammonia chloride, calcium carbonate, and phosphate to prevent and improve the handling of dough and deterioration of product quality.

For example, sodium-2-lactylate, polysorbate 60, monoglyceride and diglyceride type surfactants can be directly or indirectly controlled by oxidation process to increase resistance and physical properties to increase volume, texture, It is reported that the quality degradation of the bread is improved. In other words, when chemical substances are added as additives, they react to all the manufacturing processes of the bread, from mixing the ingredients to the finished product, resulting in a moist texture of the finished product, crunchy skin, good skin color, tasteful aroma, generous volume, It plays an important role in inhibiting product aging and life extension.

However, food additives made of chemicals can cause serious safety problems if they exceed the internationally established limits of use and daily intakes.

Recently, the so-called well-being culture that pursues the quality of life while maintaining a healthy life with the improvement of living standards has been spread, and consumers' purchase pattern prefers health-oriented and nature-friendly products to products that contain harmful chemicals. In consideration of this, in order to avoid the use of chemicals in bakery, various methods of introducing bakery improver and rice derived from natural materials into bakery through bio-processing such as fermentation are variously applied. Is being studied.

For example, aspergillus oryzae, a kind of natural substance, can be added to the bread making process to produce baked bread having a thin, soft and flavorful flavor of bread. In other words, the role of fermentation broth is to produce fermentable sugars by the action of liquefaction enzymes and glycosylase, and to produce amino acids by the action of proteolytic enzymes, and to supply yeast minerals and vitamins to the yeast By producing the ingredients, you can produce good quality bread.

In addition, Korean Patent Publication No. 1996-0003634 discloses a method for producing rice fermentation broth and a method for improving bread quality using the same.

However, the rice fermentation broth according to the prior art has a characteristic smell when applied to baking bread such as bread and bun due to the inherent characteristics of rice, thereby halving the taste of bread, and the volume of the bread is rough and tough. Rather, since it may adversely affect the quality, research to improve it is required.

Accordingly, the present inventors have been intensively researching the present invention for many years to develop a new fermentation broth that can improve the quality of bread, such as texture, flavor, and aging delay, using rice entry, with an emphasis on solving the above-mentioned matters and solving problems. It was created and completed.

Therefore, it is an object of the present invention to provide a method for producing a fermentation broth species that can improve the physical properties and flavor of bread and delay aging.

Embodiments of the present invention to achieve the object as described above (A) the process of producing a base liquor by adding the baker's yeast and brewing water to rice entry and culture growth (B) gourd rice, alpha fine powder and sheep in the base liquor (C) Process for preparing a double-stage immersion by adding alpha fine powder and brewing water to expansion of the one-stage immersion and expanding the culture (D). Process for preparing a three-stage immersion by adding alpha fine powder and brewing water to the two-stage immersion and expansion culture (e) Provides a method for producing a fermentation broth species comprising the step of aging the three-stage immersion at low temperature. .

Thus, the present invention can greatly extend the shelf life and shelf life of bread by improving the flavor and texture of bread and delaying the aging rate when applied to wheat bread.

And the rice entry according to a preferred embodiment of the present invention is washed with white rice, immersed, dehydrated, steamed and steamed, and then cooled to 40 ~ 50 ℃ inoculated Baekkukyun (Aspergillus kawachii) and 40 to 48 at 30 ~ 40 ℃ After culturing for a time may provide a method for producing a fermentation broth species that is dried to maintain the water content less than 20%.

In addition, in a preferred embodiment of the present invention, the base liquor is fermented at 23 ° C. for 48 hours after the expansion culture, and the single-stage immersion and the two-stage dip fermentation are respectively fermented at 23 ° C. for 24 hours, and the Three-stage immersion may provide a method for producing a fermentation broth species that is fermented at 23 ° C. for 72 hours after expansion.

In addition, in a preferred embodiment of the present invention, the three-stage immersion may provide a method for producing a fermentation broth species that is aged at least 24 hours at 4 ℃.

In addition, in a preferred embodiment of the present invention, the base liquor is formed by mixing 5.28 g of baker's yeast and 660 ml of brewing water with respect to 400 g of the rice-implantation, and the addition of the single-stage immersion is 1000 g of gourd rice and alpha for the base liquor. It is formed by mixing 200 g of fine powder and 2040 ml of brewing water. The two-stage immersion is formed by combining 200 g of alpha fine powder and 300 ml of brewing water with respect to the one-stage immersion. It is possible to provide a method for producing a fermentation broth species formed by combining 400 g of alpha fine powder and 500 ml of brewing water for a two-stage immersion.

And in another embodiment of the present invention, there is provided a fermentation broth species produced by the method described above.

And another embodiment of the present invention, to provide a bread prepared by adding 5 ~ 7ml of the fermentation broth species prepared by the above-described method compared to 100g of flour.

The present invention with the above-mentioned means and composition to solve the problem is to maintain the activity of microorganisms uniformly when applied to baking, reinforcing the nutritional components of rice and softening the tissue of wheat bread, as well as various organic acids and various enzymes (amylase , Protease) and secondary metabolites to reduce the off-flavor of yeast added during the baking process, significantly improve the flavor, as well as inhibit the growth of bacteria and fungi, delay aging, and prevent shelf life or shelf life of bread. It can greatly increase the commercial life of the light.

1 is a graph showing the degree of aging according to the time change of the baking test group and the control group applying the fermented broth species according to an embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings and tables.

Prior to this, the following terms are defined in consideration of the functions in the present invention, which specifies that the concept should be construed as a concept consistent with the technical spirit of the present invention and commonly understood or commonly recognized in the art.

In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.

<Examples>

1) Rice Entry Manufacturing Process

Wash 12kg of white rice and soak it in water for about 120 minutes, dehydrate it for 30 ~ 60 minutes using a sieve, steam it with a steamer at 100 ℃ or higher for 60 ~ 90 minutes, then steam and cool to 40 ~ 50 ℃, Inoculated with 4 g of Aspergillus kawachii and incubated in an incubator at 30 to 40 ℃ for 40 to 48 hours and dried to maintain a water content of 20% or less to prepare rice entry.

2) Base liquor manufacturing process

The rice brewing was prepared by adding and mixing 5.28 g of baker's yeast and 660 ml of brewing water to 400 g of the rice immersion obtained through the rice cultivation process, followed by culturing and growing the yeast at 23 ° C. for 48 hours.

At this time, the baker's yeast used is a frozen yeast for baking (Frozen Yeast) is preferably saccharomyces cerevisiae for high sugar suitable for baking sugar-added, which is produced during fermentation of the base liquor It will affect fermentation up to three-stage immersion manufacturing process without degrading function due to alcohol and metabolites.

In the present invention, the product name Hirondelle Frozen Yeast-Gold Label of the French Societe industrielle Lesaffre company was used as baker's yeast.

3) The first stage of the manufacturing process deotsul immersion

1000 g of gourd rice, 200 g of alpha fine powder, and 2040 ml of brewing water were added to and mixed with the base liquor obtained through the preparation of the base liquor, and then, the yeast was expanded and fermented at 23 ° C. for 24 hours to prepare a single-stage immersion.

At this time, the used gourd rice is washed with white rice and soaked in water for about 120 minutes, and then dehydrated for 30 to 60 minutes using a sieve and steamed with a steamer for 60 to 90 minutes at 100 ° C or more, as in a rice-adult manufacturing process. Into, it is possible to facilitate the various enzyme action with the alpha fine powder, and to increase the affinity with the flour during the baking process.

4) Two-stage immersion pill manufacturing process

200 g of alpha fine powder and 300 ml of brewing water were added and blended to the scoop obtained through the one-stage immersion preparation process, and the yeast was expanded and fermented at 23 ° C. for 24 hours to prepare a two-stage immersion.

5) Three-stage immersion additive manufacturing process

After adding and blending 400 g of alpha fine powder and 500 ml of brewing water, the yeast was expanded and cultured at 23 ° C. for 72 hours to prepare a three step immersion.

Here, by performing agitation every 24 hours during the sulcus manufacturing process from the sulcus manufacturing process, the oxygen is more smoothly supplied, and the fermentation may be made easier.

6) 3-deotsul low-temperature aging step of immersion

The fermentation broth with 16.8% alcohol content, pH4.03, and yeast viable count (cfu / ml) 1.5 × 10 ⁶ was fermented at low temperature by fermentation and fermentation at 4 ℃ for at least 24 hours. Prepared.

This low temperature aging process suppresses the enzyme action and fermentation in the fermentation broth species and at the same time produces a harmonious flavor.

The fermented broth species prepared in this way are well suited for sweet, sour, and astringent tastes, and have a moderate umami and refreshing taste, and have an aromatic fermentation odor and a large amount of calories and protein.

In addition, the fermented broth species prepared according to the embodiment of the present invention acts as an expanding agent when applied to wheat bread, and produces and contains a large amount of protease and starch degrading enzyme to help digestion and absorption in the human body, taste and flavor In addition to improving the production of various vitamins and minerals during the enzyme production process so that you can eat more nutrients than ordinary bread.

In addition, it is possible to eliminate the use of chemicals harmful to the human body in the baking process, to improve the uniform aroma given by the yeast, and to achieve an excellent effect of extending the commercial life of bread by delaying aging of starch. Can be.

<Comparative Example>

Comparative Examples were prepared by varying the above-described examples and fermentation conditions, the amount of brewing water, the amount of baker's yeast and the type of yeast, and the amount of alpha fine powder. This is summarized in Table 1 and Table 2 below.

<Sensory test and baking application test of comparative example>

Comparative Examples 1 and 3, which were fermented for 72 hours in the three-stage immersion process, were more abundant in fermentation odor than Comparative Examples 2 and 4, which were fermented for 48 hours, and had a good balance of sour, bitter and sweet. . In addition, the sensory differences between Comparative Examples 1 and 3, which were fermented for 48 hours and 72 hours, were not large.

In addition, when the Comparative Examples 2 and 4 were applied to baking, the flavor was somewhat weak, and the inner wound was soft and moist, but the texture was agglomerated. In Comparative Examples 1 and 3, the taste was good, the inner box was soft and moist, and the texture was well released in the mouth. Although the sensory difference between the breads to which Comparative Examples 1 and 3 were applied was not large, it was evaluated that the flavor of Comparative Example 3 was rather good.

In Comparative Example 5, the fermentation odor was weak, and the acidity, bitterness, sweetness and carbonic acid feeling were many weak. In Comparative Example 6, the fermentation odor was strong, but the yeast odor was severe, and the bitter taste was felt stronger than the harmony of sour, bitter, sweet and carbonic acid.

In Comparative Examples 5 and 6, all the internal wounds were good, but the comparative example 5 had a slightly weaker flavor and a slightly heavier texture. In Comparative Example 6, the epidermis was stained and the yeast odor felt somewhat stronger. The texture also showed a bundle.

In Comparative Example 7, there was an aromatic fermentation odor, and the sourness, bitterness, sweetness and carbonic acid feeling were well harmonized, and when applied to baking, there were spots on the epidermis of the bread, some off-flavors occurred, and the texture was heavy and scratched. Dry properties were shown.

In Comparative Example 8, the fermentation odor was weak, and the acidity and bitter taste were somewhat stronger than the combination of sourness, bitterness and sweetness, and in the case of Comparative Example 10, the fermentation odor and sweetness were somewhat strong and the throat felt heavy. On the other hand, in the case of Comparative Example 9, the aromatic fermentation odor appeared, and the sour taste, bitter taste, sweetness and carbonic acid feeling were well harmonized.

In addition, when the comparative examples 8 to 10 were applied to baking, all of the internal wounds were good, but in Comparative Example 8, the flavor was slightly weak, and in Comparative Example 10, the flavor was good but the texture was felt a lot heavy. On the other hand, in Comparative Example 9, the softness and moistness of the bread were moderate, and the texture and flavor were evaluated as excellent.

Table 3 below shows the change in pH and total acidity (0.1 N NaOH consumption (ml)) for each fermentation time in each process of the fermentation broth production method according to an embodiment of the present invention.

The pH of each process was added to 20g and 100ml of distilled water in a 250ml beaker according to the AACC method and mixed uniformly, the filtrate was measured with a pH meter at 25 ℃.

The total acidity was measured by adding 2 to 3 drops of bromothymol blue (BTB) and naltral red (NR) mixed solution to 10 ml of the filtrate obtained from the pH measurement, and adding titration until the N / 10 sodium hydroxide solution (0.1 N NaOH) ml was calculated and expressed according to the following formula.

   Acidity (meq / kg) = a x f x 100 / sample amount (g)

      a: Amount of 0.1 N sodium hydroxide solution (ml) consumed in the titration;

      f: Potency of 0.1 N sodium hydroxide solution

Here, the acidity was converted into the amount of acetic acid according to the following formula and expressed as total acidity.

Acetic acid (g / 100ml) = acidity × 0.006 × 10

As shown in Table 3, the pH was increased and the total acidity decreased with the fermentation time of each process. This seems to be the effect of dilution with brewing water added during each soaking process.

Table 4 below shows the change of yeast viable cell yeast (Viable cell Yeasts), glycation potency (SP) and protease (Protease) enzyme activity according to the fermentation time in each process of the fermentation broth production method according to an embodiment of the present invention.

The yeast viable count was measured by colony counter after incubating 1 ml of the diluted sample with physiological saline, etc. in a petri dish and mixing and coagulating a certain amount of YM agar medium in a ovulator incubator at 28 ° C. for 48-72 hours. Except for too many colonies, 30 to 300 colonies were generated per plate, and the dilution ratio was multiplied to calculate the number of viable cells in the sample (plate culture method).

For the saccharification ability, add 1% sodium chloride solution to a certain amount of sample, prepare a test solution so that 1 ml of the final dilution solution contains 1 ~ 2SP, add 50 ml of substrate solution and 30 ml of acetate buffer solution, and leave it for 60 minutes in a 55 ° water bath. 10 ml of 0.5 N sodium hydroxide solution was added thereto, and 10 ml of the solution in which the enzyme action was stopped was measured. Reducing sugar was measured by adding 10 ml of Pelling solution, 40 ml of distilled water and 10 ml of glucose standard solution to the above solution. The mixture was boiled for 1 minute and then boiled and titrated with glucose standard solution. However, when blue of copper sulfate is almost disappeared, 4-5 drops of methylene blue solution is added to continue titration. The end point is that blue of methylene blue disappears.

                             (B-S) × 2

                  SP ＝ ━━━━━━━━━━

                                       W × 1

S: ml of titration consumption of the glucose standard solution of the experiment

B: Appropriate consumption of glucose standard solution ml of blank experiment

2: Numerical value calculated from the amount of glucose standard solution (2 mg / ml) and 10 ml of the standard solution used as the factor (20/10).

W: Amount of sample in 10 ml of test solution (g)

1: Reaction time (time)

The protease was determined to the extent of degrading the hemoglobin substrate for a period of time according to the method of food.

As shown in Table 4, the number of yeast viable cells, saccharification capacity, and protease activity was decreased according to the fermentation time of each process. This seems to be due to the effect of dilution by the brewing water added during each soaking process and the growth inhibition of the yeast by the secondary metabolite and the starch and proteolysis.

Tables 5 and 6 below show the pH and yeast viable cell number and final alcohol content for each process according to the comparative example.

To measure the alcohol content, take the aliquot up to the scale of a 100 ml volumetric flask assayed at 15 ° C, transfer it to about 300-500 ml flasks, combine the washed solution with about 15 ml water twice in a flask and connect it to the cooler. Then, the flask was distilled into a container receiving a flask. When the distillation solution became 70ml (the time required for about 20 minutes), the distillation was stopped, water was added, filled to the scale of the measuring flask at 15 ° C, shaken well, transferred to a cylinder, and measured using a spirit meter at 15 ° C.

As shown in Tables 5 and 6 above, the comparative examples were found to have no significant difference between the pH and the examples shown in Table 3, the final yeast viable count of the comparative examples is relative to the Examples shown in Table 4 I could know a lot. Particularly, in Comparative Example 7 using brewing yeast, the number of viable yeasts was higher than that of other comparative examples using baker's yeast, which may be attributed to the higher adaptability of fermented yeast in fermentation broth than baker's yeast. .

<Experimental Example>

In order to determine the effect of the fermented broth species on the physical properties and characteristics of bread according to an embodiment of the present invention was tested for baking. At this time, the dough was made by a direct method and the mixing ratio of the raw materials used for baking is shown in Table 7 below.

In the manufacturing process of baking, the fermented broth species prepared according to the embodiment of the present invention were added little by little with flour and mixed so that the final dough temperature was 27 ° C. using a mixer. Primary fermentation was carried out in a fermentor at 27 ° C. and 75% relative humidity for 150 minutes.

The first fermented dough was divided into 55 g and rounded and then fermented for 15 minutes. After the end of the intermediate fermentation, degassing using a wheat straw, and the dough was molded into a baking tray and subjected to secondary fermentation until the dough expands to a certain height in a fermenter at 38 ° C. and a relative humidity of 85%.

After the second fermented dough was baked for 10 minutes in the oven at 175 ~ 215 ℃, it was cooled until the internal temperature of the bread to 33 ℃.

Here, a plurality of experimental groups were prepared by varying the addition amount of the fermentation broth species.

In addition, a control group without fermentation broth was prepared in the same manner as the baking method described above.

<Sensory Test of Bread Added Fermented Liquid Species>

Table 8 below shows the results of calculating the average value of each item for the physical properties and sensory test of the bread applied by adding the fermented broth species prepared in accordance with an embodiment of the present invention in the baking process.

At this time, participants were selected for 30 housewives in their 20s and 40s in consideration of health, reliability, and interest in experiments.They were fully educated about the purpose and evaluation method of the experiments. .

The order of sampling was to eat one sample, evaluate the sample, and then rinse mouth thoroughly with bottled water. After a few seconds, another sample was sampled and evaluated.

Each item was evaluated on a 9-point scale for each item, and the smell and color were evaluated first.

As shown in Table 8, when the results are summarized, the experimental groups 1 to 3 have a shorter mixing time of 2.5 to 3 minutes compared to the control group, and the elasticity of the dough is decreased, but in the case of the finished product, the moist and softness is increased and the flavor is increased. Overall, the quality is improved. However, in the experimental group 2, the degree of aggregation in the mouth was severe and the flavor was relatively strong, and in the experimental group 3, the degree of softness and moistness was relatively insufficient, and the flavor was not significantly different from the control group.

That is, Experimental Group 1 showed the most distinct difference from the control group for each item, and was evaluated to be excellent in taste, aroma, and overall acceptability compared to the control group without addition of the fermentation broth species.

In particular, the physical properties and stability of the dough of the experimental groups 1 to 3 was significantly different from the control group, which is believed to be due to the softening effect of the gluten is weakened by the fermentation proceeds actively by the addition of the fermentation broth species to produce a lot of acid. In other words, when fermented broth is added to bread dough, the gluten is weakened and viscosity, elasticity and elongation are lowered, resulting in changes in the mechanical properties and resistance of the dough, resulting in products such as bread volume, aging, physical properties and sensuality. It will have a good effect on the quality characteristics of.

<Measurement of Aging>

Aging rate according to the time change of the experimental groups 1 to 3 and the control group was measured. After cooling the bread at room temperature for about 3 hours, the hardness of the sample cut to a thickness of about 15 mm was measured using a physical analyser (Texture analyser / TAXT plus: MHK), and the results are shown graphically in FIG. 1.

The aging delay rate of the experimental group 1 and the experimental group 2 was about the same level, and the aging delay effect was relatively higher than that of the experimental group 3.

In other words, 0 hours after firing, there was almost no difference in aging degree between the experimental group and the control group, but when the aging degree was 1000 (gf), the experimental group 1 reached the baseline level after about 96 hours, but the control group had passed 72 hours. The baseline was later reached.

Therefore, the experimental group can be seen that the progress of the aging process is much slower than the control group without the addition of the fermentation broth, thus delaying the time required to rot.

On the other hand, the present invention is not limited by the above-described embodiment and the accompanying drawings, and can be changed to other embodiments equivalent to substitutions and equivalents within the scope without departing from the spirit of the present invention is common in the art It will be apparent to those who have knowledge.

Claims (8)

A fermentation broth production method comprising each of the following steps.
(A) Process of making base liquor by adding baker's yeast and brewing water to cultured rice;
(B) Process for preparing a single-stage immersion sake by adding doubling rice, alpha fine powder and brewing water to the base liquor and expanding the culture.
(C) a process of preparing a double-stage dip by adding alpha fine powder and brewing water to the first-stage dip soak and expanding the culture
(D) a process of preparing a three-stage dip by adding alpha fine powder and brewing water to the two-stage dip and expanding culture.
(E) process of ripening the above-mentioned three-stage immersion
The method of claim 1,
The rice entry is washed with white rice, immersed, dehydrated, steamed and steamed, cooled to 40-50 ° C., inoculated with Bacillus bacterium (Aspergillus kawachii), incubated at 30-40 ° C. for 40-48 hours, and then water content 20 Fermentation broth production method characterized in that it was manufactured to dry to maintain below.
The method of claim 1,
The base liquor is formed by mixing 5-6 g of baker's yeast and 620-680 ml of brewing water with respect to 400 g of the rice-implantation. It is formed by mixing 2000 ~ 2050ml of brewing water, and the two-stage immersion is formed by combining 200-220 g of alpha fine powder and 300-350ml of brewing water for the one-stage immersion. Addition is fermentation broth production method, characterized in that formed by mixing the alpha fine powder 400 ~ 420g and brewing water 500 ~ 550ml with respect to the addition of the two-stage immersion.
The method of claim 1,
The base liquor is fermented for 48 to 50 hours at 22-24 ° C. after expansion culture, and the addition of the single-stage dip and two-stage dip fermented at 22-24 ° C. for 24 to 26 hours after expansion culture, respectively, Addition of immersion is fermentation broth production method characterized in that the fermentation for 72-74 hours at 22 ~ 24 ℃ after expansion culture.
The method of claim 1,
Fermentation broth production method characterized in that the three-stage immersion is aged for at least 24 hours at 3 ~ 4 ℃.
The method of claim 1,
The baking yeast is Saccharomyces cerevisiae (Saccharomyces cerevisiae) characterized in that the fermentation broth production method.
Fermented broth species prepared by the method of any one of claims 1 to 6.
Bread prepared by adding 5 ~ 7ml of the fermentation broth species of claim 7 compared to 100g of flour.

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