초록 ▼

○ 연구결과
1. 상업효모 대체형 한국토종효모자원 확보(유전자원 확보포함)
가. 선발완료 효모 : Saccharomyces cerevisiae JKK091006
나. 유전자 자원 확보 : 특허수탁완료(취득번호 : KCCM11056P)
다. 지적재산권 확보(특허출원): 제10-2009-0134773.(2009.12.03)
- 발명명칭 : 신규 효모 및 그를 이용한 빵의 제조방법
2. 개발효모 대량생산기법 정립
가. 효모 대량생산형 배지 및 배양조건 정립완료
- 저가배지 선발 및 배양조건 정립

○ 연구결과
1. 상업효모 대체형 한국토종효모자원 확보(유전자원 확보포함)
가. 선발완료 효모 : Saccharomyces cerevisiae JKK091006
나. 유전자 자원 확보 : 특허수탁완료(취득번호 : KCCM11056P)
다. 지적재산권 확보(특허출원): 제10-2009-0134773.(2009.12.03)
- 발명명칭 : 신규 효모 및 그를 이용한 빵의 제조방법
2. 개발효모 대량생산기법 정립
가. 효모 대량생산형 배지 및 배양조건 정립완료
- 저가배지 선발 및 배양조건 정립 : 당밀배지
나. 선발효모 대량배양시스템 정립완료
1)효모제형별 생산수율 정립
가)동결건조분말형 : 5%(w/w)
나) 압착형 : 18%(수분함유량 : 70~74%, w/w)
2) 생산시스템 구축계획(스케일별 )정립완료
가) 생산규모 : 1,800톤/년(건조형 효모기준)
나) 규모(3단계) : 5톤, 50톤 및 500톤
- 생산규모별 경제성 평가 완료
3) 지적재산권 확보(특허출원 : 제10-2011-0029589호. 2011.03.31)
- 발명명칭(출원번호):제빵용 효모의 대량생산방법
3. 개발효모 제형별(압착형 및 분말형) 적용성 확립 및 제빵제조 제시피 정립 완료
가. 개발효모제형별 적용(용도.용법) 레시피 정립
- 상업효모와 동일 제빵제조 레시피 정립 : 편리성 확보
나. 제형별 제빵제조 관련 최적(물리/이화학/생물학적 메카니즘)조건 정립
- 사전배양(활성)부여 조건에 따른 제빵적용성 평가
다. 제형별 적용성 평가 및 보관성 평가
1) 건조형 개발효모
가) 적용 레시피(용도.용법) : Starter로 적용
나) 제빵발효율 보장 기본균수 평가 : 1.5x10¹⁰cfu/g 이상
(1) 제빵제조단계(반죽, 숙성 및 굽기)별 균수변화 및 발효율 연계 특성평가
(2) 제빵 발효율 : 64~92%
다) 개발효모 장단기 보관(안정성)성 평가 : 1개월(냉장조건기준)
- 보관온도(상온 및 냉장) 및 장단기(0일, 30일, 1년) 구분평가
라) 특화성(풍미 등) 평가
2) 압착형 개발효모
가) 적용 레시피(용도.용법) : 제빵제조용
나) 발효율 확보형 효모균수 정립 : 1.5x10¹⁰cfu/g 이상
(1) 제빵제조단계(반죽, 숙성 및 굽기)별 균수변화 및 발효율 연계 특성평가
(2) 제빵발효율 : 94~110%
다) 개발효모 장단기 보관(안정성)성 평가 : 1개월(냉장조건기준)
- 보관온도(상온 및 냉장) 및 장단기(0일, 30일, 1년) 구분 연계 평가
라) 특화성(풍미 등) 평가
4. 효모제형별 제품화 레시피 정립
가. 개발효모제형별 유화제(분산), 부형제(편리성)선발 완료
1) 유화제 종류 및 첨가농도 : SPAN-60, 0.5%(w/w)
2) 영양제 종류 및 첨가농도: Vitamine C, 0.2%(w/w)
3) 건조형 및 압착형 개발효모 동시 적용
나. 개발효모 제형별 제품화 레시피(효모균수 보장형) 정립
1) 건조형 개발효모 : 효모 94.3%+수분 5%+SPAN 60 0.5%+Vitamin C 0.2%
- 효모균수 : 5.0~7.12x10⁹cfu/g
2) 압착형 개발효모 : 효모 30~27%+수분 70~73%+SPAN 60 0.5%+Vitamin C 0.2%
- 효모균수 : 1.54~1.62x10¹⁰cfu/g
5. 개발효모 적용 특화성(풍미)부여 제빵제조 레시피 정립
가. 상업효모와 동일적용 제빵제조 레시피 정립(현장적용 편리성 확보)
- 제조레시피:강력분 1kg+물 600g+설탕 60g+소금 20g+무염버터 80g+개량제 10g+압착형 효모 40g(수분함유량 : 70~74%)
나. 특화성(풍미)발현 물리/이화학/생물학적 메카니즘 구명
1) 효모 기원성 풍미(카라멜 향)형성 인자 구명
- 인자 1 : 유기산(Tataric acid)
- 인자 2 : Glucose
- 인자 3 : 과일발효
2) 발효특성을 이용한 풍미 향상기법 정립
- 배지조성법 :10% Sucrose용액 대비 10%(w/w)과일첨가 및 발효(72시간, 25~30℃, 습도 50%)
다. 특화성(풍미 및 품질) 부여 제빵제조레시피 정립
1) 발효배지 제빵적용형
(가) 과일발효배지 레시피 : 10%(w/w), 25~30℃(72시간), 기본먹이원(10% Sucrose용액)
(나) 제빵제조레시피(3단계)
- 1단계(배지조성 레시피) : 멸균수 300g+ 설탕 35g + 선발 과일 400g첨가(첨가전 마쇄공정 실시)->숙성(30℃, 72시간, 습도 85~90%)
- 2단계(중종 레시피) : 강력분 500g+거봉(하초) 분쇄배양액(30±1℃, 72시간 배양)325g+Sucrose 15g
- 3단계(본반죽 레시피) : 강력분 1,000g+물 680g(물 500g+거봉배양액 180g)+소금 1.8%(중종 강력분 500g+본반죽 강력분 1,000g기준 첨가량, %)+설탕 35g+버터 50g
- 기타조건 : 상업용 효모적용 레시피와 동일
2) 풍미인자 보유 과일엑기스 제빵적용형
(가) 배지조성: 과일원액(68Brix 기준) 5~10Brix 희석 적용
(나) 제빵제조레시피: 강력분 1kg+(물 600g+68Brix 과일엑기스 30~60g) +설탕 60g+소금 20g+무염버터 80g+개량제+압착형 효모 40g(수분함유량:70~74%)
라. 제빵 식감(Soft)증대형 레시피 정립
1) 배지조성레시피 : 과일원액 원료(68Brix 기준) 5~10% 희석 적용
2) 제빵제조레시피 : 강력분 1kg+(물 600g+68Brix 과일엑기스 30~60g)+설탕 60g+소금 20g+무염버터 80g+개량제+압착형 효모 40g(수분함유량:70~74%)
6. 사업화
가. 경제성 평가 : 효모단일제품화, 완제품구성 레시피형
나. 효모 대량생산시스템 및 사업화 로드맵 설정
다. 년간효모사용량, 년간예상판매액, 생산시설구축예정예산, 소요대지
라. 시설장비 디자인 예정(추후)

Abstract ▼

II. Objective and Significance
This study was proposed to develop Korean native Baker's yeast strains as a key factor in the bread-making process in order to make an integrated efforts to combine independent research works related to the dairy- and baking industry. For developing the value-added

II. Objective and Significance
This study was proposed to develop Korean native Baker's yeast strains as a key factor in the bread-making process in order to make an integrated efforts to combine independent research works related to the dairy- and baking industry. For developing the value-added ingredients or products using agricultural resources including organic agri-produce and surplus dairy products of cow's milk, butter, cream, and so forth, commercial Baker's yeast strains, which are often blamed to produce unacceptable flavors, are exclusively supplied by few international culture companies abroad. Thus, the ethenic yeast strains need to be developed not only as an alternative to the imported yeast cultures to enhance the overall quality of bread but also to strengthen the competitiveness of domestic dairy industry by solving both the surplus or shortage of milk produ ction, that is thought a main obstacle to the sustainable development of Korean dairy industry.
III. Contents and Scope
1. Replace commercial yeast with obtain Korean native Baker's yeast. (Obtain of genetic resources)
To organic agricultural product(Apple, pineapple, Campbell and kyoho grape) for the Korean native Baker's yeast selection, we was established on culture medium and culture condition for yeast isolation.
It was used 5% sucrose solution and than inocu- lation of the organic agricultural product outer layer of skin and tried culture (tem perature : 30℃, humidity : 50 %) for three days. For yeast isolation,
We tried culture of different time point culture medium with TSA, PDA and BCP nutrient agar medium. afterward confirmation colony of morphology to naked eye and microscope and than tried 3 times yeast isolation.
Identification of yeast isolation was finished to use 1st API systeme, 2ed Vitek analysis systeme and 3rd Diversilab systeme. The finished whole process after commit to Macrogen company(Korea). Macrogen was tried to Identification of Gene cloning and confirmed genetic homology 99% through Chromatogram and Sequencing results comparison.
As a result, The yeast which separated kyoho grape under organic agricultural product. we give a name to JKK091006.
2. Established of production technique mass development yeast.
We was established on culture medium and culture condition and to be able to production system of maximize yeast productivity(growth and development elevation) and profitability for essential condition for economic production of natural derivation selection yeast.
The established on essential items, the salt and alcohol tolerance strain selection, pre-treatment process design of selection culture medium raw materials, method design of high density culture , established optimization of compression yeast cultivation method and productive system construction by scale. Baker's yeast Productive fermentation technology and Product technology development results are as follows.
A. The selection of salt and alcohol tolerance strain
We confirm limit growing point as we culture it at 30 degrees, 200 rpm for one or two days as inoculation the Saccharomyces cerevisiae JKK091006 which cultured previously it to the PDB broth which NaCl 1~10% was included culture medium and we would raise salt density by steps, and we gave salt tolerance from this time. also we gave alcohol tolerance in ways to be similar too. and than stock of selection strain
B. A pre-treatment process design of culture medium raw materials.
We analyzed growing pattern of yeast at fermentation tanks as we diluted suitably syrup(The Philippines, a sunflower organic farming) as we added ammonia(28%), phosphoric acid(85%), other mineral. also, we added the mineral which was additional so that I used an ICP analyzer, and the nutritious component which Baker's yeast needed can be contained a syrup underwear mineral component.
C. Designs and optimization of High density culture method
We used intermediate feeding strategy, constant feeding strategy for optimization production of pre-treatment optimization of syrup and natural derivation yeast and we developed a productive method to be most suitable in order to raise growing pattern expansion of yeast through method to increase a feeding speed etc. according to fed-batch optimization, other yeast growing.
D. Production and manufactures established of High-yield compression yeast
Generally, we consider it about the merits and demerits that can occur from commercialization yeast, and than we tried to method to be able to accomplishment in laboratory levels. thereafter we confirmation can applica bility made bread.
1) Showed to high density total cell count. such as culture medium was 2.5×10⁹CFU/ml and compression yeast was 1.15×10¹⁰CFU/g.
2) The productive yield certification results of develop culture medium a product, showed high productive efficiency such as 5.4% of freeze-dried yeast and 18% of compression yeast.
3) We was established on develop a product of productive yeast classified it to dry and compression type.
E Profitability obtain of productive construction system
We finished economy evaluation As constructions of productive system a profitability obtain and than classified it to 1,800 ton of Annual productive scale and Productive scale step was 5, 50, and 500ton.
3. Established of recipe for manufacturing bread and apply from different type of development yeast(Dry or compression type)
We tried to Bread application recipe establishment study regarding development yeast a basis to the same manufacturing recipe for commercial yeast.
A. As a result of different types development yeast to apply manufacturing bread, we established it to recipe manufacturing the same bread for commercial yeast with compression yeast bases.
- Commercial Recipe: strong flour 1kg +water600g+ sucrose60g+salt20g+unsalted butter80g+flour improver 10g+compression yeast 40g(water content :70~74%)
B. The evaluation results of different types development yeast to apply manufacturing bread, showed to effect such as dry yeast was starter and compression yeast was manufacturing bread.
C. Numerical basic yeast fermentation of bread guarantee (a basis-type a compression) was more than 1.5x10¹⁰cfu/g.
D. The comparative results of different types yeast was showed to 64~92% of dry yeast and 94~110% of compression yeast and at this time commercial a case of compression was investigated to excellent things.
E. The results are as follows a type of yeast bread fermentation rate obtain of pre- activity condition grant or not.
1) Compression yeast was do not pre- activity condition grant.
2) Dry yeast showed with low fermentation rate of 75-92% range. so we need more can study.
4. Storage evaluation of long term or short term for development yeast
The Different type of development yeast(dry or compression type) storage evaluation results by different period and temperature are as follows.
A. The Effective storage validity evaluation results showed that dry and compression yeast was under cold storage condition in 1 year or 1 month.
B. Numerical change of yeast: keep it on 1 month was showed the decrease of total cell number results until the maximum 20%(First time : 1.0 x10¹⁰cfu/g->30~360 after day :10⁷~10⁸cfu/g) without reference to storage temperature or type.
C. Change of state : As time passed and than occurred mold, browning reaction and a nasty smell(excepte of dry yeast).
5. Effective analysis to cause development yeast to fragrance
We tried it as follows for Effective analysis to cause pure isolation development yeast to fragrance.
A. All yeast consumed 100% sucrose with feed within three hours and we was investigated in case of bread manufacture showed by fragrance of most alcohol (ethanol) system.
B. The comparative results of Different type of development yeast, If time passed generally, alcohol flavor numerical value rose, and we was investigated so that compression yeast appeared feed used and flavor revelation too high.
C. We tried to investigate other flavor revelation effect for commercial yeast without type in process of time.
1) The first(Commercial yeast 1,986,development yeast 1,689) Compression yeast in case of 3 hours process of time. Commercial yeast was appeared with 1.8 fold of 3hours after and 1.7 fold of 6hours, but development yeast was showed the increase numerical value rose with 1.7 to 3.4 fold.
2) The first(Commercial yeast 1,615,development yeast 910) Compression yeast in case of 3 hours process of time. Commercial yeast was appeared with 1.6 or 1.78 fold of 3hours after and 3.5 fold of 6hours, and development yeast was showed the increase numerical value rose with 1.71 to 2.4 fold.
3) It was the type of alcohol occupation ratio investigation results during total fragrance components. such as dry yeast showed 59-82% range, and compression yeast was 71~ 90% range. It was showed high position regardless of type.
D. Connectivity result of bread fermentation rate, increase or decress numerical yeast and yeast consumed : It was confirmed same connection.
6. Established of recipe for manufacturing Different type of development yeast.
The result of manufacturing Different type of development yeast resear ch was as follows for nutrients combination recipe.
A. An emulsifying agent addition density decided with 0.5% (w/w) to SPAN-60
B. Addition density set up Vitamine C with 2% (w/w) as prior nutritional supplements.
C. Established of recipe
1) Dry yeast : yeast 94.3%+water 5%+SPAN 60 0.5%+Vitamin C 0.2%
- Total yeast number：5.0~7.12x10⁹cfu/g
2) Compression yeast : Yeast 30~27%+water 5%+SPAN 60 0.5%+Vitamin C 0.2%
- Total yeast number：1.54~1.62x10¹⁰cfu/g
7.　Established of natural specialization bread　recipe　
Development result of research was same as the following of established of natural specialization bread recipe.
A. An effect to cause it to flavor revelation in case of development yeast application bread manufacture.
1) There wasn't effect that pure yeast wascause to flavors (specialization)
2) In case of fruit undiluted solution addition it was effective in flavor (specialization) revelation.
B. Organic acid(Tataric acid), Glucose and fruit fermentation a factor to participate in to specialization( flavor : caramel )
C. Culture medium creation for specialization (a flavor) revelation established it as follow .
- 10% (w/w) fruit addition preparing for 10% sucrose solution and fermentation(72h, 25~30℃, humidity 50%)
D. We was established of natural specialization bread　recipe to fermentation Culture medium and application fruit undiluted solution application.
E. Recipe manufacturing bread established texture (Soft) increase as follows
1) Recipr of Culture medium: fruit undiluted solution(base: 68Brix ) and dilution application of 5~10%.
2) Bread manufacture Recipe: strong flour 1kg +(water600g+fruit undiluted solution(68Brix) 30~60g+ sucrose60g+ salt20g+unsalted butter80g+flour improver 10g+compression yeast 40g(water content :70~74%)
8. commercialization
A. Completion of Economy evaluation
- A product single yeast, Finished goods configuration recipe.
B. We finished large scale yeast production systems and industrialize rod map setting
- Yeast amount used between year, Expectation sales amount between year, Productive facilities construction plan budget, The disturbance eart.
C. Facilities equipment design plan
9. conclusion
A. Development of Korean native Baker's yeast resources Korean substitute commercial yeast and Intellectual Property Right were ensured.
B. Technical fermentation for Baker's yeast production technology development was finished.
C. Established of natural specialization bread　recipe
D. We ensured necessary basic information to productive feasibility examinations and industrialization in commercial aspects