KR-20260062318-A - MANUFACTURING METHOD OF GARLIC CRUNCH FOCACCIA USING SACCHAROMYCES CEREVISIAE LEPAIN STRAIN WITH EXCELLENT FERMENTATION ABILITY AT LOW SUGAR CONCENTRATION

Abstract

The present invention relates to a method for producing garlic crunch focaccia using a Saccharomyces cerevisiae Lepain strain which has excellent fermentation ability at low sugar concentrations. The Saccharomyces cerevisiae Lepain strain of the present invention (accession number KCTC 15824BP) is characterized by having excellent fermentation ability in dough where the sugar concentration is 5% or less relative to the weight of the flour compared to commercial yeast. Thus, garlic crunch focaccia produced with said strain can produce garlic crunch focaccia with excellent fermentation ability with a lower sugar content compared to existing recipes.

Inventors

• 유수림

Assignees

• 유수림

Dates

Publication Date

20260507

Application Date

20241029

Claims (4)

1. A step of preparing dough by mixing strong flour, water, salt, yeast, and the Saccharomyces cerevisiae Lepain strain (accession number KCTC 15824BP); A step of first fermenting the above dough at a temperature of 27℃; A step of dividing the above dough into 50g portions, rounding them, and performing a second fermentation for 15 minutes; and The above dough includes the step of baking in an oven, A method for manufacturing garlic crunch focaccia, characterized in that the above strain improves fermentation power in low-sugar dough when tagatose or lactitol is added to the dough.
2. In paragraph 1, A method for preparing garlic crunch focaccia characterized by mixing 780g of strong flour, 600g of water, 45g of olive oil, 12g of salt, 6g of yeast, and 25g of the Saccharomyces cerevisiae Lepain strain (accession number KCTC 15824BP).
3. In paragraph 1, A method for manufacturing garlic crunch focaccia, characterized in that the step of baking the above dough in an oven is performed for 10 to 12 minutes in an oven with an upper heat of 210 degrees and a lower heat of 195 degrees.
4. Garlic crunch focaccia manufactured by the manufacturing method of any one of paragraphs 1 to 3.

Description

Manufacturing Method of Garlic Crunch Focaccia Using Saccharomyces Cerevisie Lepain Strain with Excellent Fermentation Ability at Low Sugar Concentration The present invention relates to a method for producing garlic crunch focaccia using the Saccharomyces cerevisiae Lepain strain, which has excellent fermentation ability at low sugar concentrations. Focaccia is a traditional Italian flatbread made primarily with simple ingredients. It typically uses flour, water, yeast, salt, and olive oil as its main components. It has a crispy crust and a soft interior, and its flavor can be enhanced with various toppings such as rosemary, olives, tomatoes, and onions. The history of focaccia dates back to the Roman era. At that time, it was baked using dough made primarily of water and flour, without the use of yeast. Regional variations occurred, with diverse modifications particularly taking place across different regions of Italy. The Ligurian region, in particular, is known for its thicker and softer characteristics. While the brand that first sold focaccia is not clearly recorded, its origins are rooted in the Ligurian region of Italy. Traditionally made in this region, focaccia was frequently baked at home by farmers. Local traditional bakeries, rather than major brands, are particularly famous for producing focaccia. Over time, various famous bakers and brands commercialized focaccia and spread it widely throughout the world. In modern times, focaccia is also sold in a variety of restaurants and bakeries. In this specification, when it is stated that a component is located "on" another component, this includes not only cases where a component is in contact with another component, but also cases where another component exists between the two components. In this specification, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Isolation of 1-2 strains Avocado seeds were used as the isolate source to isolate yeast strains, and a portion of the avocado seeds was added to 45 ml of sterile 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. Afterward, microorganisms cultured in YM liquid medium were transferred to YM solid medium and plated onto the surface of a plate, and then cultured at 30°C for 72 hours to isolate the grown colonies. The above single colony was cultured in 500 ml of sterile YM liquid medium, and a strain exhibiting excellent fermentation power on bread dough containing 5% sugar relative to the weight of the flour 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 Lepain and deposited it with the Korea Research Institute of Biotechnology on February 20, 2024 (accession number KCTC 15824BP). <Experimental Example> 1. Measurement of the fermentation power of the above strain in low-sugar dough The above-described isolated Saccharomyces cerevisiae Lepain strain and commercially available low-sugar yeast were inoculated into sterile YM liquid medium and cultured for 16 hours. After the culture was completed, the cells were isolated by centrifugation and dehydrated to obtain cells with a moisture content of 65–70%. A dough was prepared by adding 100g of flour, 2g of salt, 2g of yeast, and 50g of water, and sugar at 5%, 4%, 3%, 2%, 1%, and 0% relative to the weight of the flour, divided into 30g portions, and the total amount of gas produced over 120 minutes at 30℃ was measured using a fermograph. 5%4%3%2%1%0%Commercial yeast102907851338Lepain10810295826635 It was confirmed that the Saccharomyces cerevisiae Lepain strain of the present invention exhibited superior fermentation power in all doughs compared to commercially available low-sugar yeast. Low-sugar yeast generally has the characteristic of being able to decompose the starch in flour and consume it as food. Therefore, it can be said that the Saccharomyces cerevisiae Lepain strain of the present invention has excellent starch decomposition ability in flour. 2. Measurement of fermentation power in dough with added food additives The inventors screened for substances capable of enhancing the fermentation power of the isolated Saccharomyces cerevisiae Lepain strain (accession number KCTC 15824BP). A flour dough (100g flour, 2g salt, 2g yeast, and 50g water) was prepared without adding sugar by mixing 5% of various food additives, divided into 30g portions, and the total amount of gas produced over 120 minutes at 30°C was measured using a fermograph. 0.1g of each substance was added. xylitolalluloseInulinTagathosMannitolLactitolGas generation amount403245925191 Referring to the gas production amount in Table 2 above, it was confirmed that the fermentation power of the isolated Saccharomyces cerevisiae Lep