Method for producing natural biological preservatives for wheat flour products and method for producing manju with a long shelf life

Abstract

A natural biological preservative for flour products, its preparation method and its use. The natural biological preservative for flour products is prepared by mixing and fermenting lactic acid bacteria, koji, edible medium and water, and the amount of lactic acid bacteria is 0.5-5 parts, koji is 0.5-5 parts, edible medium is 90-130 parts, and water is 90-130 parts by weight. The raw materials of the natural biological preservative for flour products are easy to obtain, and the preparation process is simple. When it is used in the preparation of flour products, secondary fermentation or multiple fermentations are not required, so the method of use is simple, and the quality assurance period of the flour products is extended, thereby extending the shelf life of the products, improving the freshness within the quality assurance period, and reducing the waste of the products.

Description

[Technical Field]

[0001] The present invention relates to the technical field of food processing, in particular to a natural biological preservative for wheat flour products, its production method and its use. [Background technology]

[0002] Since ancient times, food has been a major concern for people, and food safety has always been a top priority. As society develops, industrialization has gradually accelerated, but food preservation and distribution have severely restricted the development of the food industry, and food spoilage not only causes a lot of waste but also causes food poisoning.

[0003] Currently, the baking industry mainly uses chemical preservatives, including sorbic acid and its salts, propionic acid and its salts, dehydroacetic acid and its sodium salt, and sodium diacetate, which pose a significant threat to human health. Therefore, the development of safe, broad-spectrum preservatives with good antibacterial properties is a future development trend. The only preservative that can be added to the staple food, mantou (steamed bun), is lysine hydrochloride, but it is expensive, has a significant impact on sensory evaluation, and its preservative effect is unclear. Therefore, there is an urgent need in the industry to develop a biological preservative product suitable for wheat flour products, especially mantou.

[0004] Chinese Patent Application Publication No. CN104206988A discloses a method for processing and storing lactic acid bacteria Manju at room temperature, which involves using a bacterial suspension of Lactobacillus bulgaricus and Streptococcus thermophilus, adding wheat flour (wheat flour) and water to the bacterial suspension, and fermenting it to obtain a milky white, fluid, matured sourdough batter. Then, using the sourdough batter, water, yeast, and wheat flour to make dough, the batter is fermented twice to produce lactic acid bacteria Manju. However, the bacterial suspension is cultured in MRS broth medium. Because MRS is a non-food medium, the isolated bacterial cells must be repeatedly washed with physiological saline, making the process complicated and resulting in low production efficiency.

[0005] Chinese Patent CN110157646 discloses a lactic acid bacterium that inhibits fungal growth and its use in making manju. The invention involves screening 1,255 strains of plant-derived lactic acid bacteria to select one strain with strong fungal inhibitory properties, then preparing a bacterial suspension, adding flour and water and fermenting it to obtain a sour batter, and finally combining the sour batter with water, yeast, and flour to make a dough, which is then fermented twice to produce lactic acid bacterium manju, effectively extending the quality guarantee period of manju. The strain in question is a special strain and the cultivation process is complicated. Summary of the Invention [Problem to be solved by the invention]

[0006] The technical problem to be solved by the present invention is to provide a natural biological preservative for flour products, so as to extend the shelf life of flour products.

[0007] In response to the shortcomings of the prior art, the first object of the present invention is to provide a natural biological preservative for flour products, the second object of the present invention is to provide a method for producing the above-mentioned natural biological preservative for flour products, the third object of the present invention is to provide use of the above-mentioned natural biological preservative for flour products or the natural biological preservative for flour products produced by the above-mentioned production method in flour products, the fourth object of the present invention is to provide manju with a long shelf life containing the above-mentioned natural biological preservative for flour products or the natural biological preservative for flour products produced by the above-mentioned production method, and the fifth object of the present invention is to provide a method for producing the above-mentioned manju with a long shelf life. [Means for solving the problem]

[0008] The technical solution of the present invention is as follows: The present invention provides a natural biological preservative for wheat flour products, which is produced by mixing and fermenting raw materials including lactic acid bacteria, sake koji, an edible medium, and water, in which the lactic acid bacteria are 0.5 to 5 parts, the sake koji are 0.5 to 5 parts, the edible medium is 90 to 130 parts, and the water is 90 to 130 parts, by weight.

[0009] Preferably, the ratio is, on a weight basis, 2 to 3 parts of lactic acid bacteria, 0.5 to 5 parts of sake koji, 90 to 130 parts of edible medium, and 90 to 130 parts of water.

[0010] Preferably, the lactic acid bacteria are one or more of Lactobacillus, Streptococcus, Leuconostoc strain, Bifidobacterium and Pediococcus, and preferably contain Leuconostoc strain and / or Pediococcus.

[0011] Preferably, the lactic acid bacteria are 0 to 1 part by weight of Lactobacillus, 0 to 1 part by weight of Streptococcus, 1 to 2 parts by weight of Leuconostoc, 0 to 1 part by weight of Bifidobacterium, and 1 to 2.5 parts by weight of Pediococcus.

[0012] Preferably, the lactic acid bacteria are a combination of Leuconostoc and Pediococcus, or a combination of Lactobacillus, Streptococcus and Bifidobacterium.

[0013] Preferably, when the lactic acid bacteria are a combination of Leuconostoc bacteria and Pediococcus bacteria, the total mass of the lactic acid bacteria is 2 to 3 parts by weight, and when the lactic acid bacteria are a combination of Lactobacillus bacteria, Streptococcus bacteria and Bifidobacterium bacteria, the total mass of the lactic acid bacteria is 1.5 to 5 parts by weight.

[0014] Preferably, the edible medium is one or more of wheat flour, whey powder, glucose and corn steep liquor.

[0015] Preferably, the sake koji is amazake koji.

[0016] The present invention also provides a method for producing the above-mentioned natural biological preservative for wheat flour products, which comprises mixing raw materials containing lactic acid bacteria, sake koji, a food-grade culture medium, and water, and fermenting the mixture until the pH reaches 3.0 to 4.0.

[0017] Preferably, the fermentation temperature is 30 to 40°C, and more preferably 35 to 40°C.

[0018] The present invention also provides use of the above-mentioned natural biological preservative for flour products or the natural biological preservative for flour products produced by the above-mentioned production method in flour products.

[0019] The present invention also provides manju with a long shelf life, which is produced from ingredients containing, as ingredients by weight, 100 parts wheat flour, 10 to 50 parts water, 0.5 to 5 parts yeast, and 5 to 70 parts of the above-mentioned natural biological preservative or a natural biological preservative produced by the above-mentioned production method.

[0020] The present invention also provides a method for producing a semiconductor device comprising: (1) Making dough by mixing flour, yeast, the natural biological preservative or the natural biological preservative produced by the method described above, and water, and beating and pressing the mixture to form a dough; (2) forming the manju dough, dividing and forming the dough of step (1) to obtain the manju dough; (3) proofing, which is a step of proofing the manju dough of step (2); (4) steaming, wherein the manju dough is steamed after proofing in step (3); The present invention provides a method for producing the manju having a long quality guarantee period, which includes the steps of:

[0021] Preferably, the beating speed described in step (1) is 100 to 200 r / min, the beating time is preferably 5 to 10 minutes, and more preferably, the number of presses is 5 to 15 times.

[0022] Preferably, the proofing temperature described in step (3) is 30 to 40° C., and the proofing time is preferably 50 to 70 minutes.

[0023] Preferably, the steaming temperature described in step (4) is 90 to 110°C, and the steaming time is preferably 900 to 1500 seconds. [Effects of the Invention]

[0024] The beneficial effects of the present invention are as follows: (1) The natural biological preservative for wheat flour products of the present invention is produced by fermentation using commonly used lactic acid bacteria, sake koji, and edible culture medium as raw materials, and the raw materials are easily available and the production process is simple. (2) The natural biological preservative of the present invention is added during the production of flour products, eliminating the need for secondary fermentation or multiple fermentations, making it easy to use. The flour products produced have an extended shelf life, which improves the freshness of the products within the guaranteed shelf life and reduces product waste. DETAILED DESCRIPTION OF THE INVENTION

[0025] It should be noted that the embodiments and features of the embodiments of the present application can be combined with each other as long as no contradiction occurs. The present invention will be described in detail below using examples.

[0026] The present invention provides a natural biological preservative for wheat flour products, which is produced by mixing and fermenting lactic acid bacteria, sake koji, an edible culture medium, and water, in which the lactic acid bacteria are 0.5 to 5 parts, the sake koji is 0.5 to 5 parts, the edible culture medium is 90 to 130 parts, and the water is 90 to 130 parts, by weight.

[0027] In a preferred embodiment of the present invention, in the above-mentioned natural biological preservative, the lactic acid bacteria is 2 to 3 parts, the sake koji is 0.5 to 5 parts, the edible medium is 90 to 130 parts, and the water is 90 to 130 parts, based on parts by weight.

[0028] In another preferred embodiment of the present invention, the lactic acid bacteria are one or more of Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium and Pediococcus, and preferably contain Leuconostoc and / or Pediococcus.

[0029] In another preferred embodiment of the present invention, the lactic acid bacteria are 0 to 1 part by weight of Lactobacillus, 0 to 1 part by weight of Streptococcus, 1 to 2 parts by weight of Leuconostoc, 0 to 1 part by weight of Bifidobacterium, and 1 to 2.5 parts by weight of Pediococcus.

[0030] In another preferred embodiment of the present invention, the lactic acid bacteria are a combination of Leuconostoc and Pediococcus, or a combination of Lactobacillus, Streptococcus and Bifidobacterium.

[0031] In another preferred embodiment of the present invention, when the lactic acid bacteria are a combination of Leuconostoc bacteria and Pediococcus bacteria, the total mass of the lactic acid bacteria is 2 to 3 parts by weight, and when the lactic acid bacteria are a combination of Lactobacillus bacteria, Streptococcus bacteria and Bifidobacterium bacteria, the total mass of the lactic acid bacteria is 1.5 to 5 parts by weight.

[0032] In another preferred embodiment of the present invention, the edible medium is one or more of wheat flour, whey powder, glucose and corn steep liquor.

[0033] In another preferred embodiment of the present invention, the sake koji is amazake koji.

[0034] The present invention also provides a method for producing the natural biological preservative for wheat flour products, which comprises mixing lactic acid bacteria, sake koji, a food culture medium, and water, and fermenting the mixture until the pH reaches 3.0 to 4.0. When the pH reaches 3.0 to 4.0, a large amount of organic acids and ethanol accumulate, which can more effectively extend the shelf life of manju.

[0035] In a preferred embodiment of the present invention, the fermentation temperature is 30 to 40°C, and preferably 35 to 40°C.

[0036] The present invention also provides use of the above-mentioned natural biological preservative for flour products or the natural biological preservative for flour products produced by the above-mentioned production method in flour products.

[0037] The present invention also provides manju with a long shelf life, which is produced from ingredients containing, as ingredients by weight, 100 parts wheat flour, 10 to 50 parts water, 0.5 to 5 parts yeast, and 5 to 70 parts of the above-mentioned natural biological preservative or a natural biological preservative produced by the above-mentioned production method.

[0038] The present invention also provides a method for producing a semiconductor device comprising: (1) Making dough by mixing flour, yeast, the natural biological preservative or the natural biological preservative produced by the method described above, and water, and beating and pressing the mixture to form a dough; (2) forming the manju dough, dividing and forming the dough of step (1) to obtain the manju dough; (3) proofing, which is a step of proofing the manju dough of step (2); (4) steaming, wherein the manju dough is steamed after proofing in step (3); The present invention provides a method for producing the manju having a long quality guarantee period, which includes the steps of:

[0039] In a preferred embodiment of the present invention, the tapping speed described in step (1) is 100 to 200 r / min, the tapping time is preferably 5 to 10 minutes, and the number of presses is more preferably 5 to 15 times.

[0040] In another preferred embodiment of the present invention, the proofing temperature described in step (3) is 30 to 40° C., and preferably the proofing time is 50 to 70 minutes.

[0041] In another preferred embodiment of the present invention, the steaming temperature described in step (4) is 90 to 110°C, and preferably the steaming time is 900 to 1500 seconds.

[0042] The beneficial effects of the present invention will be further explained below using specific examples.

[0043] The sources of the raw materials and equipment used in the examples and comparative examples of the present invention are as shown in Table 1.

[0044] [Table 1]

[0045] Example 1 (1) 1g of Leuconostoc bacteria, 1g of An▲Chi▼ Amazake koji, 100g of medium-strength wheat flour, and 10g of glucose are weighed and added to 100g of distilled water, stirred until the granules are no longer clearly visible, sealed with plastic wrap, and placed in a proofing box for fermentation. The fermentation temperature is 35°C and the pH is 3.5 to obtain a natural biological preservative for wheat flour products.

[0046] (2) Weigh out 1.3g of yeast and add it to 25g of water, mix evenly, and pour into a mixing cylinder. Add 100g of all-purpose flour and 30g of the natural biological preservative for flour products produced in step (1). Mix at a speed of 150r / min for 5 minutes, then remove and press 10 times. After pressing, form into uniform strips and cut into pieces to obtain 50g of manju dough, which are then placed in a steaming tray. The steaming tray containing the manju dough is placed in a proofing box and fermented for 60 minutes at a fermentation temperature of 35°C and humidity of 60%. Finally, the fermented manju dough is placed in a cabinet-type steamer and steamed at a steaming temperature of 100°C for 900 seconds, resulting in manju with a long shelf life.

[0047] The above-mentioned manju with a long quality guarantee period was cooled to room temperature, wrapped in polyethylene material, and stored in a constant temperature bath at 35±5℃. The time for mold to grow was observed, and the quality preservation effect of manju was evaluated according to the criteria in Table 2. The detection results are shown in Table 3.

[0048] [Table 2]

[0049] Example 2 (1) 1g of Leuconostoc bacteria, 1g of Pediococcus bacteria, 2g of An▲Chi▼-flavored sweet sake koji, 90g of medium-strength wheat flour, and 40g of whey powder are weighed and added to 130g of distilled water, stirred until the granules are no longer clearly visible, sealed with plastic wrap, placed in a proofing box for fermentation, and fermented at a temperature of 40°C until the pH reaches 4.0 to obtain a natural biological preservative for wheat flour products.

[0050] (2) Weigh out 3g of yeast and add it to 10g of water, mix evenly, and pour it into a beating tank. Add 100g of all-purpose flour and 70g of the natural biological preservative for flour products produced in step (1). Beat at a beating speed of 100r / min for 10 minutes, then remove and press 15 times. After pressing, form into uniform strips and cut into pieces to obtain 50g of manju dough, which are then placed in a steaming tray. The steaming tray containing the manju dough is placed in a proofing box and fermented for 50 minutes at a fermentation temperature of 30°C and humidity of 60%. Finally, the fermented manju dough is placed in a cabinet-type steamer and steamed at a steaming temperature of 90°C for 1500 seconds, resulting in manju with a long shelf life.

[0051] The quality preservation effect of Manju was tested according to the method of Example 1, and the detection results are shown in Table 3.

[0052] Example 3 (1) 0.5g of Lactobacillus bacteria, 1g of An▲Chi▼ Amazake Koji, 0.5g of An▲Chi▼Flavored Amazake Koji, 50g of medium-strength wheat flour, and 40g of corn steep liquor are weighed and added to 90g of distilled water, stirred until the granules are no longer clearly visible, sealed with plastic wrap, and placed in a proofing box for fermentation. The fermentation temperature is 30°C and the pH is 3.0 to obtain a natural biological preservative for wheat flour products.

[0053] (2) Weigh out 0.5g of yeast and add it to 20g of water, mix evenly, and pour it into a beating tank. Add 100g of all-purpose flour and 60g of the natural biological preservative for flour products produced in step (1). Beat at a beating speed of 200r / min for 7 minutes, then remove and press five times. After pressing, form into uniform strips and cut into pieces to obtain 50g of manju dough, which are then placed in a steaming tray. The steaming tray containing the manju dough is placed in a proofing box and fermented for 70 minutes at a fermentation temperature of 40°C and humidity of 60%. Finally, the fermented manju dough is placed in a cabinet-type steamer and steamed at a steaming temperature of 110°C for 1200 seconds, resulting in manju with a long shelf life.

[0054] The quality preservation effect of Manju was tested according to the method of Example 1, and the detection results are shown in Table 3.

[0055] Example 4 (1) Weigh out 1g of Lactobacillus, 1g of Streptococcus, 1g of Leuconostoc, 1g of Bifidobacterium, 1g of Pediococcus, 3g of An▲Chi▼-flavored Amazake Koji, 50g of whey powder, and 50g of glucose into 110g of distilled water, stir until the granules are no longer clearly visible, seal with plastic wrap, place in a proofing box for fermentation, and ferment at a temperature of 30°C until the pH reaches 3 to obtain a natural biological preservative for wheat flour products.

[0056] (2) Weigh out 2g of yeast and add it to 40g of water, mix evenly, and pour it into a beating tank. Add 100g of all-purpose flour and 5g of the natural biological preservative for flour products produced in step (1). Beat at a beating speed of 150r / min for 5 minutes, then remove and press 10 times. After pressing, form into a uniform strip and cut into pieces to obtain 50g of manju dough, which are then placed in a steaming tray. The steaming tray containing the manju dough is placed in a proofing box and fermented for 60 minutes at a fermentation temperature of 35°C and humidity of 60%. Finally, the fermented manju dough is placed in a cabinet-type steamer and steamed at a steaming temperature of 100°C for 900 seconds, resulting in manju with a long shelf life.

[0057] The quality preservation effect of Manju was tested according to the method of Example 1, and the detection results are shown in Table 3.

[0058] Example 5 (1) Weigh 2g of Leuconostoc bacteria, 1g of Pediococcus bacteria, 2g of An▲Chi▼ Amazake Koji, 3g of An▲Chi▼Flavored Amazake Koji, and 90g of medium-strength wheat flour, add them to 130g of distilled water, stir until the granules are no longer clearly visible, seal with plastic wrap, place in a proofing box for fermentation, and ferment at a temperature of 35°C until the pH reaches 3.5 to obtain a natural biological preservative for wheat flour products.

[0059] (2) 5g of yeast is weighed and added to 50g of water, mixed evenly, and poured into a beating tank. 100g of all-purpose flour and 20g of the natural biological preservative for flour products produced in step (1) are added. After beating at a beating speed of 100r / min for 10 minutes, the mixture is removed and pressed 15 times. After pressing, the mixture is formed into uniform strips and cut into pieces to obtain 50g of manju dough, which are then placed in a steaming tray. The steaming tray containing the manju dough is placed in a proofing box and fermented for 60 minutes at a fermentation temperature of 30°C and a humidity of 60%. Finally, the fermented manju dough is placed in a cabinet-type steamer and steamed at a steaming temperature of 90°C for 1500 seconds, resulting in manju with a long shelf life.

[0060] The quality preservation effect of Manju was tested according to the method of Example 1, and the detection results are shown in Table 3.

[0061] Example 6 (1) Weigh out 0.5g of Lactobacillus, 0.5g of Streptococcus, 0.5g of Bifidobacterium, 2g of An▲Chi▼-flavored Amazake Koji, 40g of medium-strength wheat flour, 20g of glucose, and 60g of corn steep liquor and add them to 120g of distilled water. Stir until the granules are no longer clearly visible, seal with plastic wrap, place in a proofing box for fermentation, and ferment at a temperature of 30°C until the pH reaches 3.5 to obtain a natural biological preservative for wheat flour products.

[0062] (2) Weigh out 2.5g of yeast and add it to 30g of water, mix evenly, and pour into a beating tank. Add 100g of all-purpose flour and 10g of the natural biological preservative for flour products produced in step (1). Beat at a beating speed of 100r / min for 10 minutes, then remove and press 15 times. After pressing, form into uniform strips and cut into pieces to obtain 50g of manju dough, which are then placed in a steaming tray. The steaming tray containing the manju dough is placed in a proofing box and fermented for 60 minutes at a fermentation temperature of 30°C and humidity of 60%. Finally, the fermented manju dough is placed in a cabinet-type steamer and steamed at a steaming temperature of 90°C for 1500 seconds, resulting in manju with a long shelf life.

[0063] The quality preservation effect of Manju was tested according to the method of Example 1, and the detection results are shown in Table 3.

[0064] Example 7 (1) 2.5g of Pediococcus bacteria, 0.5g of An▲Chi▼-flavored sweet sake koji, 40g of whey powder, and 70g of corn steep liquor are weighed and added to 110g of distilled water, stirred until no granules are evident, sealed with plastic wrap, and placed in a proofing box for fermentation at a fermentation temperature of 35°C until the pH reaches 3.0, to obtain a natural biological preservative for wheat flour products.

[0065] (2) 4g of yeast is weighed and added to 35g of water, mixed evenly, and poured into a beating tank. 100g of all-purpose flour and 35g of the natural biological preservative for flour products produced in step (1) are added. After beating at a beating speed of 100r / min for 10 minutes, the mixture is removed and pressed 15 times. After pressing, the mixture is formed into uniform strips and cut into pieces to obtain manju dough, each weighing 50g, which is placed in a steaming tray. The steaming tray containing the manju dough is placed in a proofing box and fermented for 60 minutes at a fermentation temperature of 30°C and humidity of 60%. Finally, the fermented manju dough is placed in a cabinet-type steamer and steamed at a steaming temperature of 90°C for 1500 seconds, resulting in manju with a long shelf life.

[0066] The quality preservation effect of Manju was tested according to the method of Example 1, and the detection results are shown in Table 3.

[0067] (Comparative Example 1) (1) Weigh out 2.5g of pediococcus bacteria, 40g of whey powder, and 70g of corn steep liquor, add them to 110g of distilled water, stir until the granules are no longer clearly visible, seal with plastic wrap, place in a proofing box for fermentation, and ferment at a fermentation temperature of 35°C until the pH reaches 3.0 to obtain a natural biological preservative for wheat flour products.

[0068] (2) Weigh out 4g of yeast and add it to 35g of water, mix evenly, and pour it into a beating tank. Add 100g of all-purpose flour and 35g of the natural biological preservative for flour products produced in step (1). Beat at a beating speed of 100r / min for 10 minutes, then remove and press 15 times. After pressing, form into uniform strips and cut into pieces to obtain 50g of manju dough, which are then placed in a steaming tray. The steaming tray containing the manju dough is placed in a proofing box and fermented for 60 minutes at a fermentation temperature of 30°C and humidity of 60%. Finally, the fermented manju dough is placed in a cabinet-type steamer and steamed at a steaming temperature of 90°C for 1500 seconds, resulting in manju with a long shelf life.

[0069] The quality preservation effect of Manju was tested according to the method of Example 1, and the detection results are shown in Table 3.

[0070] (Comparative Example 2) (1) 1g of Leuconostoc bacteria, 1g of Pediococcus bacteria, 2g of An▲Chi▼-flavored sweet sake koji, 90g of medium-strength wheat flour, and 40g of whey powder are weighed and added to 130g of distilled water, stirred until the granules are no longer clearly visible, sealed with plastic wrap, placed in a proofing box for fermentation, and fermented at a temperature of 40°C until the pH reaches 4.5 to obtain a natural biological preservative for wheat flour products.

[0071] (2) Weigh out 3g of yeast and add it to 10g of water, mix evenly, and pour it into a beating tank. Add 100g of all-purpose flour and 70g of the natural biological preservative for flour products produced in step (1). Beat at a beating speed of 100r / min for 10 minutes, then remove and press 15 times. After pressing, form into uniform strips and cut into pieces to obtain 50g of manju dough, which are then placed in a steaming tray. The steaming tray containing the manju dough is placed in a proofing box and fermented for 50 minutes at a fermentation temperature of 30°C and humidity of 60%. Finally, the fermented manju dough is placed in a cabinet-type steamer and steamed at a steaming temperature of 90°C for 1500 seconds, resulting in manju with a long shelf life.

[0072] The quality preservation effect of Manju was tested according to the method of Example 1, and the detection results are shown in Table 3.

[0073] [Table 3]

[0074] As can be seen from Table 3, when the natural biological preservatives for flour products produced in Examples 1 to 7 were used in manju, the shelf life was maintained at 46 to 48 hours. In Examples 2, 4, 5, and 7, the lactic acid bacteria contained Leuconostoc and / or Pediococcus, and the shelf life of the manju produced thereby reached 48 hours or more. Compared to Example 2, Comparative Example 1 did not contain koji in the natural biological preservative for flour products, and the mold growth time was 24 to 36 hours, significantly shortening the shelf life. Compared to Example 7, Comparative Example 2 produced the biological preservative for flour products by fermenting to a pH of 4.5. The higher the fermentation pH, the lower the accumulation of organic acids and ethanol, resulting in a shorter mold growth time and a shorter shelf life.

[0075] As can be seen from the above, the natural biological preservative for flour products of the present invention is produced by fermentation using commonly used lactic acid bacteria, koji and edible culture medium as raw materials, and the raw materials are easily available and the production process is simple.When used in the production of flour products, it does not require secondary fermentation or multiple fermentations, so the method of use is simple and the quality assurance period of flour products is extended, thereby extending the shelf life of the products, improving the freshness within the quality assurance period, and reducing product waste.

[0076] The above-mentioned are only preferred embodiments of the present invention, and are not intended to impose any formal limitations on the present invention. All modifications, equivalent replacements, and improvements made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

[0077] (Addendum) (Appendix 1) A natural biological preservative for wheat flour products, which is produced by mixing and fermenting raw materials including lactic acid bacteria, sake koji, an edible culture medium, and water, and is characterized in that the lactic acid bacteria are 0.5 to 5 parts, the sake koji is 0.5 to 5 parts, the edible culture medium is 90 to 130 parts, and the water is 90 to 130 parts, based on parts by weight.

[0078] (Appendix 2) 2. The natural biological preservative according to claim 1, characterized in that, on a weight basis, the lactic acid bacteria is 2 to 3 parts, the sake koji is 0.5 to 5 parts, the edible medium is 90 to 130 parts, and the water is 90 to 130 parts.

[0079] (Appendix 3) The natural biological preservative according to claim 1 or 2, characterized in that the lactic acid bacteria are one or more of Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium and Pediococcus, preferably Leuconostoc and / or Pediococcus.

[0080] (Appendix 4) 4. The natural biological preservative according to claim 3, wherein the lactic acid bacteria are 0 to 1 part by weight of Lactobacillus, 0 to 1 part by weight of Streptococcus, 1 to 2 parts by weight of Leuconostoc, 0 to 1 part by weight of Bifidobacterium, and 1 to 2.5 parts by weight of Pediococcus.

[0081] (Appendix 5) 3. The natural biological preservative according to claim 1 or 2, wherein the lactic acid bacteria are a combination of Leuconostoc bacteria and Pediococcus bacteria, or a combination of Lactobacillus bacteria, Streptococcus bacteria and Bifidobacterium bacteria.

[0082] (Appendix 6) The natural biological preservative according to Appendix 5, characterized in that when the lactic acid bacteria are a combination of Leuconostoc bacteria and Pediococcus bacteria, the total mass of the lactic acid bacteria is 2 to 3 parts by weight, and when the lactic acid bacteria are a combination of Lactobacillus bacteria, Streptococcus bacteria and Bifidobacterium bacteria, the total mass of the lactic acid bacteria is 1.5 to 5 parts by weight.

[0083] (Appendix 7) 7. The natural biological preservative according to any one of appendices 1 to 6, wherein the edible medium is one or more of wheat flour, whey powder, glucose, and corn steep liquor.

[0084] (Appendix 8) 8. The natural biological preservative according to any one of appendices 1 to 7, wherein the sake koji is amazake koji.

[0085] (Appendix 9) A method for producing the natural biological preservative according to any one of claims 1 to 8, characterized in that raw materials containing lactic acid bacteria, sake koji, a food culture medium, and water are mixed and fermented until the pH reaches 3.0 to 4.0.

[0086] (Appendix 10) 10. The method according to claim 9, wherein the fermentation temperature is 30 to 40°C, preferably 35 to 40°C.

[0087] (Appendix 11) Use of a natural biological preservative according to any one of appendices 1 to 8 or a natural biological preservative produced by the production method according to appendices 9 or 10 in a wheat flour product.

[0088] (Appendix 12) A manju with a long quality guarantee period, characterized by being produced from ingredients containing, as ingredients based on parts by weight, 100 parts of wheat flour, 10 to 50 parts of water, 0.5 to 5 parts of yeast, and 5 to 70 parts of a natural biological preservative described in any one of Appendices 1 to 8 or a natural biological preservative produced by the production method described in Appendices 9 or 10.

[0089] (Appendix 13) 1) preparing a dough by mixing wheat flour, yeast, the natural biological preservative according to any one of appendices 1 to 8 or the natural biological preservative produced by the method according to appendices 9 or 10, and water, and then beating and pressing the mixture to form a dough; (2) forming the manju dough, dividing and forming the dough of step (1) to obtain the manju dough; (3) proofing, which is a step of proofing the manju dough of step (2); (4) steaming, wherein the manju dough is steamed after proofing in step (3); A method for producing manju with a long quality guarantee period according to Appendix 12, characterized by comprising:

[0090] (Appendix 14) The method for producing the product according to claim 13, wherein the beating speed in step (1) is 100 to 200 r / min, the beating time is preferably 5 to 10 minutes, and the number of times of pressing is more preferably 5 to 15 times.

[0091] (Appendix 15) 15. The method according to claim 13 or 14, wherein the proofing temperature in step (3) is 30 to 40° C., and the proofing time is preferably 50 to 70 minutes.

[0092] (Appendix 16) 16. The method of any one of appendices 13 to 15, wherein the steaming temperature in step (4) is 90 to 110°C, and preferably the steaming time is 900 to 1500 seconds.

Claims

1. The fermented product is obtained by mixing raw materials containing lactic acid bacteria, sake koji, a food culture medium, and water, and fermenting the mixture at a temperature of 30 to 40°C until the pH reaches 3.0 to 4.

0. The mixture is, by weight, 0.5 to 5 parts of lactic acid bacteria, 0.5 to 5 parts of sake koji, 90 to 130 parts of edible medium, and 90 to 130 parts of water; A method for producing a natural biological preservative for wheat flour products, wherein the lactic acid bacteria include Pediococcus.

2. The manufacturing method described in claim 1, characterized in that the fermentation temperature is 35 to 40°C.

3. 2. The method according to claim 1, wherein the mixture is, by weight, 2 to 3 parts of lactic acid bacteria, 0.5 to 5 parts of sake koji, 90 to 130 parts of edible medium, and 90 to 130 parts of water.

4. 2. The method according to claim 1, wherein the lactic acid bacteria include Pediococcus and one or more of Lactobacillus, Streptococcus, Leuconostoc, and Bifidobacterium.

5. The method according to claim 4, characterized in that the lactic acid bacteria are 0 to 1 part by weight of Lactobacillus, 0 to 1 part by weight of Streptococcus, 1 to 2 parts by weight of Leuconostoc, 0 to 1 part by weight of Bifidobacterium, and 1 to 2.5 parts by weight of Pediococcus.

6. 2. The method according to claim 1, wherein the lactic acid bacteria is a combination of Leuconostoc and Pediococcus.

7. 7. The method according to claim 6, wherein when the lactic acid bacteria are a combination of Leuconostoc and Pediococcus, the total mass of the lactic acid bacteria is 2 to 3 parts by weight.

8. 2. The method according to claim 1, wherein the edible medium is one or more of wheat flour, whey powder, glucose, and corn steep liquor.

9. 2. The method according to claim 1, wherein the sake koji is amazake koji.

10. (1) preparing a dough by mixing wheat flour, yeast, the natural biological preservative produced by the method according to any one of claims 1 to 9, and water, and then beating and pressing the mixture to form a dough, the raw materials based on weight parts of which include 100 parts wheat flour, 10 to 50 parts water, 0.5 to 5 parts yeast, and 5 to 70 parts of the natural biological preservative; (2) forming the manju dough, dividing and forming the dough of step (1) to obtain the manju dough; (3) proofing, which comprises proofing the manju dough of step (2); (4) steaming, wherein the manju dough after proofing in step (3) is steamed; A method for producing manju with a long quality guarantee period, comprising:

11. 11. The method according to claim 10, wherein the beating speed in step (1) is 100-200 r / min, and the beating time is 5-10 minutes.

12. The method according to claim 10, wherein the proofing temperature in step (3) is 30 to 40°C.

13. 12. The method according to claim 11, wherein the proofing temperature in step (3) is 30 to 40° C. and the proofing time is 50 to 70 minutes.

14. The method according to claim 10, wherein the steaming temperature in step (4) is 90 to 110°C.

15. The method according to claim 11, wherein the steaming temperature in step (4) is 90 to 110°C, and the steaming time is 900 to 1500 seconds.

16. The method according to claim 12, wherein the steaming temperature in step (4) is 90 to 110°C, and the steaming time is 900 to 1500 seconds.

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