KR100350188B1 - How to make bread by adding pine needle extract - Google Patents

Abstract

The present invention relates to a bread which is beneficial to health by containing pine needle extract and excellent in taste and a method for producing the bread. The pine needle extract obtained by hot water extraction of pine needle powder or fresh pine needles is mixed with baking dough and then the pH of the dough and After measuring the volume and examining the relationship between them, the bread was prepared from the dough mixed with the pine needle extract, and the volume, baking loss rate, hardness and sensory test of the bread showed that the pH of the bakery dough containing pine needle extract was added. After baking, the bread volume was increased compared to the case without pine needle extract, and overall taste was excellent in taste, flavor and texture.

Description

How to make bread by adding pine needle extract

The present invention relates to a bread containing pine needle extract. More specifically, the present invention relates to a baking method of preparing bread after adding pine needle extract to a baking dough at an appropriate ratio.

Recently, health-oriented food development is actively progressed as people's interest in health increases, and functional foods for maintaining health are also commercialized in preference foods. {Cho, Dong-Sung et al. (1995), Ji Sung-Kyu (1992) , Jeong Yeongang et al. (1991)}. Among pines growing in Korea, pine needles are used as a medicine for gonorrhea and syphilis in folk medicine {御 影 雅辛 et al. (3) (1991)} The pharmacological effects of pine needles, which are easily obtained from domestic resources, are not fully understood. have. According to oriental medicine and folk remedies, pine needles are reported to be effective for liver disease, urogenital disease, gastrointestinal disease, nervous system disease, circulatory disease, skin disease {Kang, Y. H (1995)}. It contains chlorophyll, vitamin A and vitamin K. In addition, it contains protein, fat, phosphorus, iron, enzymes, essential oils (vegetable volatiles, terpenes), minerals, and vitamin C. Contains active ingredients {上原 美 鉛 (1995)}. Considering that pine needles have been used as a sulfur plant for some time, pine needle extracts can be used as functional food materials because they lower serum cholesterol. {Lee, Y. H et al (1996)}. The development of health foods containing these pine needle extracts has been actively progressed recently. When the pine needle extract is added to cookies, candy and chewing gum as a favorite food, there is a report that palatability has been improved {Lee, Y. H et al (1996). }. In addition, research related to baking includes research on protein reinforcement of bread {張 在 善 (1964)}, research on breadability {Ryu, I. S et al (1980)}, and the role of bread subsidiary ingredients {Chung, O. K et al (1981). }, Aging phenomena of bread {Kim, S. K (1976)}, research on the use of whole meal {Kim, Y. H et al (1996)}, but reports on the adequacy of baking using pine needle extract Was not.

Therefore, the present inventors have developed a functional bakery product by adding pine needle extract at a constant rate during the manufacture of bread and examining the effect of pine needle extract on breadability by measuring the degree of gas generation, the fermentation characteristics of the dough, pH and volume. Was intended.

Accordingly, an object of the present invention is to provide a bread that is beneficial to health and palatability by containing pine needle extract in view of the above facts. Another object of the present invention is to provide a baking method for producing a bread that is beneficial to health and excellent in preference by adding pine needle extract to the baking dough in an appropriate ratio.

The object of the present invention is to measure the pH and volume of the dough after mixing three kinds of pine needle extract obtained by hot-water extraction of hot-air dried powder, commercial powder and fresh pine needles obtained by grinding the pine needles after hot-air drying, After baking bread with this dough, the volume was measured. At this time, the weight changes as the bread is baked, calculates water evaporation and loss of volatile substances, measures the hardness of the baked bread, and then performs sensory tests on taste, flavor, and texture to determine the effect of pine needle extract on baking. Achieved by investigating the impact.

Hereinafter, the configuration and operation of the present invention will be described in detail.

1 is a graph showing the pH change according to the type and ratio of pine needle extract in the baking dough.

Figure 2 is a graph showing the pH change according to the type and ratio of pine needle extract after the first fermentation of baking dough.

3 is a graph showing the volume change according to the type and ratio of pine needle extract after the first fermentation of bakery dough.

Figure 4 is a graph showing the volume change of the product according to the type and ratio of pine needle extract after baking.

5 is a graph showing the baking loss rate according to the type and ratio of pine needle extract after baking the baking dough.

Figure 6a shows the change in taste lost while storing the prepared bread at room temperature.

Figure 6b shows the change in flavor lost while storing the prepared bread at room temperature.

Figure 6c shows the change in texture lost while storing the prepared bread at room temperature.

The present invention prepared three types of pine needles extract by hot water extraction of pine needles hot air dried powder, pine needles commercial powder and fresh pine needles obtained by grinding the pine needles after hot air drying 20%, 50% of the three pine needles prepared above based on the water supply Preparing bread by kneading together by mixing in baking dough at a proportion of%, 70% and 100%, respectively; Measuring pH and volume of the dough in the step of preparing bread with the dough to which the pine needle extract is added; measuring a volume of bread prepared from the bakery dough, the pH and volume of which are measured; Calculating a baking loss ratio based on the weight of the bakery dough before baking with bread and the weight after baking with bread; Comprising the sensory test over time while storing the prepared bread consists of.

In the present invention, hot air dried powder and fresh pine needles were collected from Yasan near Kyungsan University, and commercially available powder spheres were purchased from Jangong Agricultural Cooperatives.

Hereinafter, the specific baking method and baking aptitude of the present invention will be described in detail with reference to experimental examples and experimental examples, but the scope of the present invention is not limited only to these examples and experimental examples.

Example: Manufacture of Bread Containing Pine Needle Extract

Step 1: prepare pine needle extract

The washed and dried pine needles were dried in a hot air dryer at 80 ° C. for 3 hours, and then ground using a domestic grinder (Daewoo Crusher KMF-360) to obtain a powdered hot air dried powder. The prepared hot air drying of pine needle powder (HPNP), commercial pine needle powder (CPNP) and fresh pine needles (FPN) were extracted by hot water at reflux extractor at 85 ° C. to make bread. Three pine needle hot water extracts were prepared for use.

Second Process: Baking Dough

The composition of the baking dough is shown in Table 1. The blending ratio was based on 100% of the flour, and the ingredients were blended, and the addition of the extract was 20% and 50% for the three extracts HPNP extract, CPNP extract and FPN extract prepared in step 1, respectively, for 62% of the feed water used for baking. , 70%, 100%. The baking process was carried out according to the straight dough method.

TABLE 1

Pastry composition based on flour percentage

Third Step: Baking

Baking dough containing pine needle extract prepared in the second step was put in a baking mold and baked in an oven and cooled at room temperature.

Experimental Example 1 pH Measurement of Dough

In this experimental example, the pH of the baking dough of Example 1 was measured by the AOAC method. That is, 10 g was taken from the dough immediately after the mixing of the dough, homogenized at 50 rpm for 10 minutes with a homogenizer (homogenizer) with 50 mL of distilled water, and the pH of the turbidity was measured. As shown in FIG. 1, the pH difference of the dough was slightly different from pH 5.3 of the non-addition group, as the pH of the CPNP extract 100% addition group was 4.5 and the pH of the FPN 100% addition group was 4.8. However, there was no significant difference between 50% and 70% extracts. In addition, as a result of measuring the pH of the dough after the first fermentation of the dough, the overall pH was lowered to pH 4.9 or less. In particular, as the pH of the CPNP extract was increased, the pH was gradually increased from pH 4.7 to pH 4.5. Decreased, indicating a lower pH compared to the other additions.

Experimental Example 2: Volume Measurement of Baking Dough

Example 1 Immediately after the baking dough mixing of the second step, 10g was taken from the dough, coated with an additional powder for easy experimental operation, and put into a 100mL measuring cylinder, followed by primary fermentation with the dough for bread making. The volume of the dough was measured by equilibrating the upper portion. As a result of the experiment, the volume change of the dough immediately after the fermentation was larger than that of the control as compared to the control volume of 17.7mL, as shown in FIG. 3, in particular, when the CPNP extract was added, the volume increased as the amount of the extract added. It was increased to 22.26 mL, 23.04 mL, 25.92 mL, 38.34 mL, and the volume of the dough added with FPN extract was 20.50 mL, 19.70 mL, 24.50 mL, and 36.82 mL.

Experimental Example 3: Volume Measurement after Baking

After baking the baking dough kneaded in Example 1 with bread (bread), the bread was cooled at room temperature for 1 hour, and then the length, width, and height were measured in a volume measuring frame to obtain a volume. Experimental results, baking (Baking) In the product volume of the control group compared to a 2607.9cm ³ as shown in Figure 4 that the product volume is cooled to room temperature and then, 50% CPNP extract impregnated furniture 2612.4cm ^3, 70% CPNP extract impregnated Furniture the was a slight increase in 2654.4cm ^3, expressed in 100% pine needle extract attachments furniture HPNP extract attachments furniture 2791.5cm ^3, FPN extract attachments furniture 2802.1cm ^3, CPNP extract attachments furniture 2982.8cm ^3. It can be seen that the largest dough volume after baking the bread dough dough with CPNP extract was the lowest pH in Experimental Example 1.

Experimental Example 4: Measurement of the weight loss after baking

In the present experimental example, the baking kneading weight before being put into the oven and the product was taken out of the oven and calculated as a difference in the weight of the product, resulting in a burn loss ratio. That is, the baking loss rate of the finished bread was calculated by the following equation.

A is dough weight (g) and B is product weight (g).

As a result, as shown in Figure 5, when the addition of the CPNP extract 11.38%, 12.20%, 13.05%, 13.50% as the amount of the added extract increased the burning loss rate.

Experimental Example 5: Hardness Measurement

Hardness was measured using a flow meter (Rheometer (Sun Scientific Co. Ltd, CR-100 D. Japan)). The bread was cut horizontally and cut into 32 x 18 x 23mm and measured using a cylindrical plunger with a diameter of 15mm. The measurement conditions were 1kg for maximum load and 60mm / min for table speed. The rate was 50%. All measurements are averaged over 5 repetitions. As a result of the experiment, the change in hardness according to the storage period is shown in Table 2. When 20% CPNP extract was added, the hardness increased to 0.141, 0.148, 0.165, 0.228, 0.250 x 10 ⁵ dyne / cm ³ with storage period. In general, the addition of CPNP extract, which had the largest product volume, showed lower hardness than other treatments.

TABLE 2

Changes in hardness during storage at room temperature of bread made with 20%, 50%, 70%, and 100% pine needle extract

Test Example 6: Sensory Test

In this experiment, sensory test was performed by five sensory test personnel at 0, 1, 3, 5, and 7 days by storage period. )}. Experimental results, as shown in Figure 6a for the bread taste of the CPNP extract added on the day 0 storage was the lowest in accordance with the addition amount 4.2, 3.8, 4.3, 3.5 according to the addition, CPNP extract added in the seventh day of storage Low. In FIG. 6B, regardless of the type of extract, the intensity of the scent of the scent of the scent of the scent of the scent of the scent of the scent of the scent of the scent of the scent was decreased. 70% FPN 4.9, 100% HPNP 4.8, 70% HPNP 4.7 were high and 50% FPN 3.9, 100% FPN 3.8, 100% HPNP 3.6, 70% FPN 3.3 compared with no addition 2.7 . Therefore, the addition of pine needle extract was found to have a high degree of preference even after the storage period.

In the present invention, the bread containing pine needle extract as described for the above Examples and Experimental Examples increased the volume of bread compared to the case where pine needle extract was not added, and overall taste in taste, flavor and texture in overall sensory test Has an excellent effect. In addition, pine needle extract is a very useful invention in the health food industry because the bread containing pine needle extract has an excellent effect of promoting health because it contains a large amount of beneficial ingredients to the human body.

Claims (1)

In the manufacture of bread, the pine needle extract obtained by hot water extraction of raw pine needles or pine needle powder is mixed with the dough for baking, and then the dough is baked.