METHOD FOR PREPARING FERMENTED DOUGH WITH ANTI-OBESITY EFFECT
The present invention refers to anti-obesity efficacy of manufacturing method relates to dough fermentation, more particularly blueberry misfortune kind for detection in the strain according to ornithine content added arginine enhanced deposition no using Leuconostoc citreum blueberry fermentation misfortune kind this is added to the rice and developing a domestic mill (our wheat) number to bread dough prepared by the number manufacturing method are disclosed. The number of said batter has one method capable of promoting consumption of our wheat and rice farm [...] number the fertility of the size of the gain to the rear view mirror, said center article comprises a number of dough are not even bread number it turns over, brazed accustomed revenue by taste and texture of valuable minerals. In addition, ornithine content component of Neo-only efficacy to be expressed, partly caused by the user sensitive diet without adverse effects occur to people of a revenue brazed healthy number number to supply the consumer to easily capable of bread dough [...] qualitative possibility terbium. The land we our wheat sprouts come up ground US, we drink air grows mill said substrate. Our mill seed during seed section name 'our wheat' RM, which is often as our wheat, we seed in the ground, in a non-mill comprising both the interest rate we refer are disclosed. Domestic mill the seed is selected from the change or away at through natural selection, processing characteristic is irradiated for cellphone, etc. for the production away at optimal fit in our resistance improved. Rice in rice our wheat double-cropping defines up to the farming, in particular from an impact wall [...] 6 is our development etc. with all large varieties for harvesting. This procedure is unique gene won from abroad as well as another gene won we also utilized are also disclosed. It wrote to pesticide use is more reduced by the timing double-cropping farming wheat disease 1.0 healthy mill to a hill are provided which. However revenue compared gluten content soft texture cannot taste [...] brazed away number is fitted to the pin is point number as an index for a high percentage of prejudice is consumed by the door. Recent permits chloroform functional food etc. which in particular obesity preventing much interest by the good. However such food quality evaluation study orders etc. does not have a certification and functional effect. L a-ornithine in foods typically enhanced and promoting the production and secretion of growth hormone in pituitary amino acid carbohydrate, protein, lipid metabolism of fat metabolism activate muscle and in vivo synthesis promoting substrate. In addition, metabolism in America promotes obesity preventing used polished etc.. In addition serves as well as a large amount involved in nutrient metabolism, insulin secretion increase of improved immune response to barge into substrate. Said [...] related reasons such as food etc. it rises [thin this dielectric plate. In addition, studies one of various anti-obesity studies related to current ornithine lipid synthesis related gene for ornithine billion on reduction of number of fat (invitro) anti-obesity effect (in vivo) ornithine hormone reported in the nanometer range. In addition, with the L-a ornithine (alpha a-ketoglutarate; OKG) ornithine 2 a-oxoglutarate functionality in the form of enhancing muscle, immune inhibiting adipogenesis tetracycline a material which, in the form of a soy sauce used as pharmaceuticals etc. it central ornithine non-aspartate. The purpose of the invention is to solve said door such as number point, our wheat flavor and process for the improved number capable of bread dough [...] joined with number 30 to 60 seconds. It is another object of the present invention to resolve said number point such as door, door idea sells a number like bread is isolated fat ingestion of second signal of obesity in rice step disclosed bread installed in the ornithine as regards a high anti-obesity effect number dough to number dough [...] 30 to 60 seconds. Said point of the present invention another object is to provide such as door number to resolve, it rises [thin this large number added by muscle enhancing [...] food, such as various effects can be expected immune tetracycline and preventing obesity [...] number dough 30 to 60 seconds. Said point of the present invention another object is to provide such as door number to resolve, our wheat and rice consumption increases income market center with our vacuum packaging disclosed. The present invention refers to number method for achieving said purpose in small number of dough for bread, 20 - 30% By weight to 100 parts by weight of a total weight of dough when rice % by weight, 30 - 40% by weight addition of our wheat to rice and our wheat and mixing ratio of 4:6, said dough ornithine producer microorganisms [...] SC-a 5 non-Saccharomyces cerevisiae ( Said blueberry fermentation misfortune kind the manufacturing method, Blueberry extract 200 g mixed 800 ml distilled water tank; said mixture nonfat dried milk 40g, sugar 10g, arginine 5g shape by adding sample; adding said sample 121 °C, 15 minutes in the autoclave sterilized; the cooling of the sample sterile; cooled sample ornithine producer microorganisms [...] SC-a 5 non-Saccharomyces cerevisiae ( Other examples of the specific embodiment are like a description included in the disclosed. Such as the bark of efficacy of the present invention according to said fermentation dough is studied when it it rises [thin content products with enhanced efficacy of anti-obesity can be bread number [...] number can be bread. In addition, there is a lack of functional food consumption are developed which activated our wheat market our wheat may promote...copyright 2001. In addition, domestic rice consumption market is functional kneading of the loads to the can enhance the development of domestic rice consumption method number ball number process from article. In addition, using our wheat bread without constant number [...] texture and taste is constructed by the present invention have high pressure liquid coolant by using our wheat dough is number but consumption and rice taste and of high quality is highly capable of bread dough [...] number number can be disclosed. Figure 1 shows a mimetic bath also blueberry fermentation misfortune kind number are disclosed. Figure 2 shows a mimetic moieties also blueberry misfortune kind ornithine microorganisms are disclosed. Figure 3 arginine amount according to blueberry fermentation for producing [...] misfortune kind of microorganisms ornithine content analysis graph are disclosed. Figure 4 blueberry misfortune kind (B), blueberry and development (SC5) fermentation strains added misfortune kind, blue [...] adding yeast fermentation misfortune kind (Y), blue [...] mixing yeast strain development by adding fat progenitor cells are cultured in the treatment of a proliferation rate (M) fermentation misfortune kind each measured graph are disclosed. Figure 5 shows a (B) also blueberry misfortune kind, blueberry and development (SC5) fermentation strains added misfortune kind, blue [...] adding yeast fermentation misfortune kind (Y), blue [...] mixing yeast strain development by adding fat progenitor cells are cultured in the treatment of lipid accumulation (M) fermentation misfortune kind each graph contains a positive sample are disclosed. Figure 6 shows a fermentation broth to 1000 micro g/Ml livestock products of lipid accumulation in fat cells also type when it has processed contains quantitative evaluation of graph comparison results are disclosed. Figure 7 shows a (B) also blueberry misfortune kind, blueberry and development (SC5) fermentation strains added misfortune kind, blue [...] adding yeast fermentation misfortune kind (Y), blue [...] mixing yeast strain development by adding fat progenitor cells are cultured in the treatment of lipid accumulation (M) fermentation misfortune kind each cell contains crystalline evaluation by dyeing positive photograph are disclosed. Figure 8 shows a livestock products also fat cells blueberry fermentation misfortune kind indicating stability evaluation by lipid accumulation cells dyeing according when it has processed picture are disclosed. Figure 9 functional evaluation of participant freezer and sold collected with nothing placed photo substrate. Figure 10 functional evaluation compared with a high pressure liquid coolant differently to blueberry fermentation misfortune kind enables the photograph number are disclosed. Figure 11 it rises [thin this misfortune kind moieties Saccharomyces cerevisiae strain generated blueberry fermentation to produce non-[...] SC-a 5 ( Hereinafter, in the embodiment of the present invention by use of data transmissions take other. Stage, in the embodiment of the present invention is to in the embodiment for the present invention is exemplified by only one or a limited number range and not the. Therefore, the present invention in the present invention within a range that the idea of the present invention is provided to if not deviating from the person with skill in the art using light and deformable and, in addition of the present invention so that it is in a range of nontrivial disclosed. In the present invention our wheat dough for bread number using rice and small number-gate. Such as our wheat bread using rice or said number been development continues. However, our wheat or rice flour such as bread softness or [ccon under a revenue that it door number but by viscosity, pesticide residue and there is obtained a number point at the door do not been despite consumption device are provided to voice recorder is promoted. In order to solve various method such as said door number point number more our wheat bread by selling developed to obtain an but increasing revenue increases by promoting the production and consumption, voice recorder mill in order to increase production of contained more palatable, consumer closes the number width development can be functional is superior in an embankment and, the method number our wheat bread dough to the standardization of rice and new one of development food dough such as embodiment to generate heat to always his taste. In addition our wheat promoting consumption of rice with a number dicotyledoneae article capable of promoting pressure at will. When a consumer functionality in order to dissolve adequately with number dough fermentation microorganism was selecting deoxypteroyl high pressure liquid coolant. Said microorganisms are blueberry misfortune kind was isolated. The method include blueberry misfortune kind 1% arginine (Arginine) in the culture medium 48 hours have 30 °C YMEB added to cultured in medium containing a TLC (Thin layer chromatohraphy) ornithine (Ornithine) analyzed after confirmation, the horizontal (colony, colony) single colony aujesky single culturing colonies, TLC analysis was analyzed by identifying classification embodiment 16s r DNA sequence. Said at the blueberry misfortune kind such as Saccharomyces cerevisiae cells in non-[...] SC-a 5 ( The lower electrode layer 11 moieties such as analysis result bio-sequence listing of microorganisms also characterized in that it has a new microorganism, said microorganism strains station number patent strain strain his organs. In selecting non-Saccharomyces cerevisiae cells with a natural fermentation misfortune kind [...] SC-a 5 ( <In the embodiment 1>blueberry fermentation misfortune kind manufacturing method A. 200 G extract [...] 800 ml distilled water tank mixing substrate. B. Said mixture nonfat dried milk 40g, sugar 10g, 5g arginine added for the cultivation substrate. C. B added such as an advanced 121 °C, 15 minutes in high-pressure sterilization embodiment as follows. D. C sterilization such as an advanced cooling reaction chamber. E. Saccharomyces cerevisiae cells with a cooled medium SC-a 5 non-[...] ( F. Such as the seeded 48 30 °C an advanced time in said fermentation as follows. G. Said at least two isolated each other only in an enzyme fermentation broth centrifuging the fermentation liquid and screening. Said fermentation enzyme solution such as paper and separates out as blueberry fermentation, it rises [thin in separated blueberry fermentation misfortune kind by extracting content of the him. Extracting solvent (methanol: chloroform: water=12:5:3) 800 200 ± 10mg misfortune kind the blueberry fermentation method deoxypteroyl micro l and a mixing, centrifuging the mixture to recover gctase 1 difference on opposite sides of the aqueous solution, organic in solvent layer chloroform and water (1:2) a supernatant after centrifuging the mixture when blended with 600 micro l 2 difference separating substrate. 1, 2 Difference retrieving the supernatant collected and then freeze-dried, dissolved in distilled deionized water after filtering for measuring at night. Said agent and sodium chloride as a blueberry fermentation misfortune kind such as BSA, biomass in the process of said first and only malt and squeezed and filtered as in arginine BS the opponent, the opponent biomass in the process of eliminating strain to be inoculated with a BN and the fermented liquid called moieties, such as separated by said method of ornithine content of the sample was extracted. As a result also result such as 3 precursor, this misfortune kind ornithine content analysis results according to said blueberry fermentation it rises [thin 173 BSA amount arginine fermentation misfortune kind population. Making sure that the capable of containing 5 mg/100g. Said moieties such as malt and to selectively produce strains to confirm that it rises [thin this through, said fermentation method such as it rises [thin this number according to the number added to dough fermentation broth is separated functional dough high pressure liquid coolant bath tank his number. The number by adding said high pressure liquid coolant such as blueberry fermentation misfortune kind our wheat and rice using constant to the standardization of our wheat dough Angelica and beneficial for the economic efficiency of the evaluation was embodiment embodiment. [Table 1] our wheat and rice as shown with respect to a delay in the pregelatinized starch analysis stored in the standard. Said [...] pH of the pregelatinized starch, sugar content, salinity, chromaticity (L* a* b* Perceptual [...]; CIE 1976 L* a* b* Color space) and the material analyzing his evaluation. Using his morning bread dough such as rice and method for production of said embodiment. In the present invention number our wheat to rice powder and said high pressure liquid coolant such as a blueberry fermentation by adding cold by dough misfortune kind liquefied propane ratio of our wheat bread made in the present invention 6:4 number at a rate of about 8:2 rice and our wheat content enhanced content rice removed recipe contg. Morning<in the embodiment 2>bread dough. Rice 200g, our wheat 300 g, 110 g egg, milk powder 15 g, 5 g salt, sugar 85 g, blueberry fermentation misfortune kind and yeast 90 g, 70 g water mixing; 35 G butter into oxidation film without said mixture into small; Dough 40 °C, humidity 40% 1 to 120 minutes the secondary fermentation; 1 Difference fermented dough the segmentation and rounded; Divided dough 40 °C, humidity 40% 2 to 60 minutes the secondary fermentation; 2 Difference fermented dough individually wrapped and refrigeration storing step; The pregelatinized starch is added to the finished dough fermentation misfortune paper comprising said functional analysis was embodiment (13 also). [Table 2] the analysis result of said number and said gluten bread dough morning it became work such as disclosed herein. the functional food batter has prepared by the number such as it rises [thin containing dough are disclosed. Said bread grudge result number such as it rises [thin containing anti-obesity efficacy of such efficacy to fat used for exercising a dough too soon and functional fermentation experiments for fermentation misfortune kind toxicity has been confirmed that the progenitor cells. In addition to anti-obesity number enables the efficacy for comparison sample types 4 fermentation misfortune kind work through. - Blueberry misfortune kind (blueverry: B), - Blueberry and development strain ( Mixing yeast strain developed by adding blue [...] - misfortune kind (SC5 + Yeast: M: Mix) fermentation A prepared sample experiments when subjected experiments for each processing for identifying cells with regard to each concentration with time (initial, time 24, 48 time) to a few cell proliferation rate were measured. Also appeared such as the result of the 4. Blue to blue when it has processed [...] concentration according to fat progenitor cells show differences in it does not have to be, cytotoxic not a significant cell proliferation determined substrate. However blue [...] fermentation culture number 24 in 500, 700, 1000 micro g/Ml misfortune kind added strains of development time 2 - 4% proliferation billion, billion number 11 - 15% cell proliferation culture time 48, 72 billion represented a number 8 - 18% fat progenitor proliferation without cytotoxic cell proliferation culture time number billion to the clip thereto. Fat progenitor cells is cell proliferation culture 24 time difference processing to blueberry yeast fermentation misfortune kind do not appear significantly came, 500 - 1000 micro g/Ml [...] cells in 6 - 8% number 48 time in culture, cell proliferation culture time 72 billion number 5 - 13% is observed. Finally blueberry development processing fat progenitor cells proliferation rate measuring result 24 yeast strain and smell misfortune kind show differences in cell proliferation culture time is significantly nor gone, 3 - 10% 48 time in culture, proliferation of cells of the culture time 72 billion billion number 9 - 16% number effect has been effective. <Fat lipid accumulation quantitative evaluation> Anti obesity by inducing differentiation of precursor cells for evaluation of the efficacy to deliver a material while said fat cells differentiation of fat by culture fermentation lipid accumulation was assessed quantitatively misfortune kind fat by processing the type 4. 4 Misfortune kind of fermentation (B, SC5, Y, M) billion cell proliferation in a concentration range that does not cause cytotoxic each level number 500, 750, 1000 micro g/Ml concentration was assessed by quantifying lipid accumulation processing degree. Said degree 5 also shown to lipid accumulation. (B) when viewed in Figure 5 such as blueberry fermentation misfortune kind processing 1000 micro g/Ml compared to about 7% reduced lipid accumulation degree regulated during processing. Other yeast fermentation yeast strain (Y) and blue areas [...] added misfortune kind [...] development by adding fat cells in which the mixing lipid accumulation adding significant difference (M) fermentation misfortune kind without any significant but blueberry and development processing (SC5) fermentation strains added misfortune kind depending on build-up of reduced lipid concentration when fat cells. Controls contrast processing 500 micro g/Ml 8%, 9% 750 micro g/Ml processing, processing 1000 micro g/Ml lipid accumulation and glycitin reduction of 17%. The same concentration of said fat cells such as fermentation misfortune kind when it has processed lipid accumulation result each 4 were able to confirm the degree and also 6. In Figure 6 1000 micro g/Ml regulated when it has processed such as 17% showed big difference either reduced lipid accumulation misfortune kind fermentation strain development blueberry contrast processing. I.e., for lighting the same concentration appears to be highly effectively misfortune kind lipid accumulation by fermentation misfortune kind fermentation strain development contrast billion number may be liberal in queue. <Fat lipid accumulation stability evaluation> Anti obesity in adipose cells by culturing precursor cells for evaluation of the efficacy to deliver micro g/Ml concentration 1000 g/Ml misfortune kind when it has processed lipid accumulation on each fermentation micro 750 degree through comparison stability evaluation Oil Red O dyeing his embodiment. Reduced lipid accumulation in said stability evaluation controls contrast blueberry development strain fermentation misfortune kind therefrom. Said taste such as result in Figure 7 is composed of a controls such as fabrics can be fat port identifying sounds. This result of lipid assay fat accumulation as well as dyeing result compared with control samples blueberry development strain fermentation misfortune kind concentration concentration when it has processed according to other even depending on reduced fat lipid accumulation can be dyed fat port identifying sounds. In Figure 8 is the method such as fat cells by processing of the results of an embodiment lipid dyeing concentration in blueberry development strain fermentation misfortune kind disclosed. Controls (C: control) that is eye pessimism cells were confirmed by concentration a mechanical roller is reduced. In the present invention result said fermentation broth paper added anti obesity capability as blueberry development strain dough can confirm it. However said fixed number of consumer dough [...] term and number of taste is promoted consumption level that can work for defining his embodiment enables the concentration. Mils gluten used to produce food product includes the core are disclosed. One of the reason our wheat gluten content that it taste bread material brazed revenue compared door number are disclosed. Thus various processing techniques are applied to supplement the same also other. However, gluten to produce while also are discussed in actively disclosed. Thus gluten free meal etc. and harp for use in people western phenomenon appears. In particular general recognition that our wheat gluten related door number is compared as an indication of good digestive power also brazed revenue is also disclosed. Therefore, it is a wheat voice recorder that our wheat bread products having different from the known feature of the same general bread order number necessary for proper small number we for suitable to bread dough been disclosed. Suitable number but also important bread bread dough, said dough increases income and mirror number effects can be obtained notice functional by adding new class of dough and the development of more number the food article more convenience for the operation disclosed N1. 1><Functional evaluation In the present invention anti obesity efficacy of high pressure liquid coolant can be frozen to [...] number number dough fermentation in order to allow for products sold in the first participant to identify functional evaluation was expressed with the embodiment (9 also). 7 Point Likert said functional evaluation measure it is functional evaluation when the display is done by additive table embodiment five sample, flavor, texture, terminal and overall preference item 'very a like' 1 point when, 'pretty well ever' when assessed by point 7. Said functional evaluation and evaluated by panels composed of graduate university [...] nutritional food intermediates, functional evaluation result statistical program (SPSS Version 12. 0) If there is a significant difference when the member using dispersion analysis embodiment Duncan post assay of abortion. 1) A sweet potato pie dough 2) Plane cookie dough 3) Red filter cookie dough 4) Compose cookie dough 5) Corrosion resistance lying in bed dough mini Figure 9 said functional evaluation embodiment indicating a with nothing photograph disclosed. Under such conditions are trained for placing said nutritional food such as with nothing to evaluation inspection of his graduate student combustion chamber embodiment. Said participant commercially available such as cookie dough functional inspection result confirming capable of high compose baill extract of dough. 2><Functional evaluation Said method in the present invention such as the morning bread dough and dough made by fermentation misfortune paper development added to functional inspection embodiment examined first light of dough. The functional evaluation when the cloth and respect to the bread baked with nothing progress, said functional evaluation functional evaluation 1 [...] university composed panels such as nutritional food fermentation conditions do not require the addition to the cloth and a graduate student combustion chamber for functional evaluation was added misfortune kind [...] embodiment. 7 Point Likert said functional evaluation measure it is functional evaluation when the display is done by additive table embodiment five sample, flavor, texture, terminal and overall preference item 'very a like' 1 point when, 'pretty well ever' when assessed by point 7. Said functional evaluation and evaluated by panels composed of graduate university [...] nutritional food intermediates, functional evaluation result statistical program (SPSS Version 12. 0) If there is a significant difference when the member using dispersion analysis embodiment Duncan post assay of abortion. Table 4 added functional evaluation result [...] of dough is developed misfortune kind are disclosed. Table 5 adding bread made from the dough is developed misfortune kind functional evaluation result are disclosed. 6) Powder has a blueberry development strain fermentation misfortune kind. 7) Blueberry development strain fermentation misfortune kind amount added. 8) Misfortune kind coupler controls. Said functional evaluation in Figure 10 in the form of dough such as such as the same method by adding liquid of misfortune kind differently only his embodiment. The result statistics program (SPSS Version 12. 0) If there is a significant difference when the member using dispersion analysis embodiment Duncan post assay of abortion. In dough development analysis results in most panels are evaluated item of dough tends [...] baill extract for enabling users to high and viscoelasticity. In addition, bread functional evaluation result for all item in the first half of the sample was evaluated high gastrodia root fermentation broth paper added. The invention herein has been dough in order to refrigeration circulation date test evaluation number [...] coolant was embodiment. About 3 of said test result in making sure that the capable of stably fermentation state comprises a belt drive. As a result of nutritional component inspection request [...] the batter has a dough herein invention drawing 12 carbohydrate, fat, cholesterol, sodium content of taste and nutrition may be reduced but the heat quantity is retained protein is therefore enables the number [...] nutrition to bread dough can be predetermined position number were. In a of the present invention preferred embodiment said through a browser but, a corresponding splicing one skilled art poriae idea of the present invention within a range that the present invention not patent the following is claimed and area away from varying the modification and changes may be understand it will rain. <bio-deposit id="biod-00001" num="0001"><depositary>Korean degrading (abroad)</depositary><bio-accno>KCCM11859P</bio-accno><date>20160630</date></bio-deposit> The present invention relates to a method for preparing a fermented dough product with anti-obesity effects. More specifically, the method is used to isolate strains for increasing the ornithine content by adding arginine from blueberry varieties, develops fermented blueberry liquids using the strains, and adds the fermented blueberry liquids to the domestic wheat and rice flour. A conventional dough product is prepared by a mixture of domestic wheat and rice flour at the ratio of 8:2 for the texture and flavors for the mixed backing dough. The present invention can provide the bread product with an excellent texture by using the fermented blueberry liquids while increasing the rice content by using the rice and wheat flour of 8:2. The dough product can promote the domestic wheat and rice flour through product development, increase the financial income of farms, and maintain the flavors and texture similar to the bread made of imported wheat flour familiar to the general consumers. The increased ornithine content provides an anti-obesity effect, thereby providing a healthy baking dough product and enabling easy supply to consumers. COPYRIGHT KIPO 2018 In small number of dough for bread number method, 20 - 30% by weight to 100 parts by weight of a total weight of dough when rice % by weight, 30 - 40% by weight addition of our wheat to rice and our wheat and mixing ratio of 4:6, said dough ornithine producer microorganisms According to Claim 1, the fermentation misfortune kind manufacturing method, 200 parts by weight of 800 parts by weight of distilled water mixing weight parts by weight of blueberry extract; 40 parts by weight of said mixture nonfat dried milk, sugar 10 parts by weight, 5 parts by weight of arginine to the sample shape; adding said sample 121 °C, 15 minutes in the autoclave sterilized; the cooling of the sample sterile; cooled sample ornithine producer microorganisms According to Claim 1, 20 - 30% by weight to 100 parts by weight of a total weight of dough weight % when rice, our wheat 30 - 40% by weight, 10 - 15% by weight egg, milk powder 1 - 2% by weight, salt 0. 5 - 2% By weight, 8 - 12% by weight sugar, blueberry fermentation misfortune kind 7 - 12% by weight, % by weight yeast 3 - 4, 7 - 8% by weight water so mixing; said mixture into a 3 - 5% by weight a little at a time without butter into small; said dough 40 °C, humidity 40% 1 to 120 minutes the fermentation difference; 1 difference in debt to the fermented dough shape; 40 °C divided dough, humidity 40% 2 to 60 minutes the fermentation difference; 2 difference individually wrapped and of keeping the fermented dough; anti-obesity efficacy of dough fermentation end part of the manufacturing method. Bread made from the dough prepared by the number by number 1 to 3 anti anti-splinter.
