KR100411506B1 - The funtional bread containing Gastrodia elata blume powder - Google Patents

Abstract

The present invention relates to a functional bread containing cheonma, 0.1 to 10 parts by weight, 0.1 to 8 parts by weight of sugar, 0.1 to 3 parts by weight of salt, 0.1 to 5 parts by weight of yeast and 50 to water with respect to 100 parts by weight of flour. By blending 70 parts by weight to prepare a functional bread containing cheonma, by ingesting the functional bread according to the present invention by the pharmacological action of cheonma, that is, blood pressure lowering, antioxidant, anticonvulsant, antithrombotic and neurostable It has an excellent effect of promoting health and preventing disease.

Description

Functional bread containing Gastrodia elata blume powder

The present invention relates to a method for producing functional bread containing cheonma, and more specifically, to prepare a cheonma with blood pressure lowering action, antioxidant action, antiepileptic action, antithrombotic action and neurostable action, powdered and mixed with flour It is about a functional bread.

Gastrodia elata Blume is a perennial genus belonging to the orchidaceae family and coexists with Armillarilla mycelium and has underground tubers. This tuber has long been known to be toxic to hypertension, stroke, headache, paralysis, neurological disorders, diabetes, epilepsy, and dizziness. Chunma has been grown in some parts of Gangwon-do and Gyeonggi-do, Korea, but it is difficult to obtain natural products. Recently, it is possible to mass-produce through artificial cultivation. The main efficacy of Chunma is reported in anticonvulsant and antiepileptic action (Wu, HQ, et. Al., Yao-Hsueh-Hsueh-Pao, 24: 482 (1989), Feng, XZ, et. Al., Acta Chimica Sinica 37 (3): 183-188 (1979)), and the main components that exhibit pharmacological action are gastrodin, p-hydroxy benzyl alcohol and p-hydroxy It is known to be a polyphenol component such as benzyl aldehyde (p-hydroxy benzyl aldehyde), vanillin (Zhou, J., Yang, et. Al., Acta Chimica Sinica 37: pp. 189 (1979), Tauchi , H., et. Al., Chem. Pharm. Bull. 29 (1): 55-62 (1981), Zhou, J., et. Al., Acta Botanica Yunnanica 5 (4): 443-444 (1983). Until now, studies on cheon-ma have been conducted by ethanol extract blood pressure lowering effect (Yang, CH, Ph.D. Thesis.Hyosung University, Daegu.Korea (1992)), nerve stabilizing effect of cheonma extract or powder (Sung, JM, Kim) , et. al., Rural Development Administration's Report (1996)), and its effect on coronary circulation in white paper (Kim, EJ, et. al., Korean J. Food Sci.Technol. 26 (3): 213-220 ( 1994)), Effects on Lipid Composition in High Cholesterol Rats (Park, PS, et.al., Theses collection, Sangju Nat'l University Sangju-City, Korea 6: 385-392 (1999)), antithrombotic, anti Platelet activity (Paik, YS, et.al., Kor. J. Pharmacogn.26 (4): 385-389 (1995)), antioxidative and anticonvulsant activity of cheonma extract (Lui, J. and Mori, A., Neuropharmacology 32: 659-669 (1993), Lui, J. and Mori, Neuropharmacology 31 (12): 1287-1298 (1992), Kim, JK, et.al., Korean J. Post-harvest Sci.Technol.Agri. Products 4 (3): 317-321 (1997)) This is being reported.

The conventionally known health food using cheonma having various physiological functions as described above is extracted from cheonma containing miso changed into amino acid after manufacturing doenjang by including cheonma in domestic publication (No. 98-68379). The present invention relates to a method for producing processed foods such as beverages, and to a functional beverage composition containing an extract extracted by mixing cheonma and other raw materials in the domestic publication (No. 207605). As described above, the conventional health food using cheonma is limited to the functional beverage, the situation is required to develop various types of functional food.

The demand for bread is increasing due to the convenience of modern life and the change of diet due to westernization. Chunma has not been reported for the manufacture of functional bread using cheonma with its unique bitterness and taste.

Accordingly, the present inventors have completed the present invention by preparing a functional bread by mixing flour with pulverized horses, which are useful for preventing adult diseases such as antioxidant, anticonvulsant action and hypertension, and fatigue, and relieving stress.

SUMMARY OF THE INVENTION An object of the present invention is to provide a functional bread prepared by mixing powdered wheat flour with a blood pressure lowering action, antioxidant action, anticonvulsive action, antithrombotic action and neurostable action.

Hereinafter, the configuration and operation of the present invention.

1 is a cross-sectional photograph of a functional bread containing a chun horse according to the present invention.

Functional bread containing cheonma of the present invention is 0.1 to 10 parts by weight, 0.1 to 8 parts by weight of sugar, 0.1 to 3 parts by weight of salt, 0.1 to 5 parts by weight of yeast and 50 to 80 parts by weight of water, based on 100 parts by weight of flour. It is prepared by mixing. Preferably, the mixture is prepared by mixing 0.5 to 2 parts by weight, 4 to 6 parts by weight of sugar, 1 to 2 parts by weight of salt, 2 to 3 parts by weight of yeast and 60 to 80 parts by weight of water, based on 100 parts by weight of wheat flour. More preferably, the mixture is prepared by mixing 0.5 to 1 parts by weight, 6 to 7 parts by weight of sugar, 1 to 2 parts by weight of salt, and 2 to 3 parts by weight of yeast based on 100 parts by weight of flour.

When 10 parts by weight or more of gyomas are mixed with 100 parts by weight of flour, the bitterness and roasting strength of the bread become strong and the palatability is poor as food. When the mixture is mixed at 0.1 parts by weight or less, the functionality of the gyomas cannot be expected. In addition, when the sugar is mixed in an amount of 0.1 parts by weight or less, the sweetness is too weak and the palatability is inferior. When 8 parts by weight or more is mixed, the sweetness is too strong, and the color of bread becomes worse due to caramelization of sugar. When the salt is mixed in an amount of 0.1 parts by weight or less, the palatability is inferior, and even when it is mixed in an amount of 3 parts by weight or more, the saltiness is too strong and the palatability is inferior. In addition, when the yeast is mixed at 0.1 parts by weight or less, the bread does not swell well and the appearance of the bread is bad. When the yeast is mixed at 5 parts by weight or more, the taste of the bread becomes poor and the palatability of the bread is reduced.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following Examples are only for illustrating the present invention, and the scope of the present invention is not limited to these.

Example 1 Preparation of Functional Bread Containing Chunma

The flour used in this experiment was composed of 13.1% crude protein (Korean flour), 13.61% crude ash, 0.38% crude water, 11.59% moisture, 34.4% gluten content (wet weight), and Chunma was grown in Cheonma Farm, Sukbo-myeon, Gyeongbuk, Korea. After purchase in April, washed, washed and lyophilized powder was used to grind to less than 100 mesh (mesh). Other refined salts, refined sugar and yeast (Canmaya instant dry yeast, Turkey) were purchased from the market.

In this example, the most suitable addition amount of cheonma was determined by the baking aptitude and sensory test of the functional bread containing cheonma.

Functional bread containing cheonma was prepared at the compounding ratio of Table 1 using an automatic bread machine (Matsushita SD-BT102, Japan). The dough was prepared by the sponge and dough method (Takagi, M., et. Al., Denpun Kagaku 38 (3): 235-240 (1991)). Raw materials other than yeast, ie 280 g of flour, 17 g of sugar, 5 g of salt and each thousand horse powder, were mixed in a polyethylene bag. 210 g of water was added thereto and mixed. The automatic breading machine automatically adjusts the microprocessor to add yeast, mix dough, rest, ferment and bake. In a self-regulating automatic bread machine, the ingredients are mixed for 25 minutes, aged for 10 minutes and then 5.6 g of yeast is added. The raw materials including yeast were mixed for 5 minutes, fermented for 155 minutes, and the bread was baked for 45 minutes.

Statistical analysis was performed using the SAS (statistical analysis system) statistical package to calculate the mean value and standard deviation. The significance was verified by ANOVA and Duncan's multiple range test.

Mixing ratio of bread containing Cheonma (unit: g) Experimental group flour Thousand Horse Powder water Sugar East Salt Control 280 0 210 17 5.6 5.0 0.5% Chunma Accessories 278.6 1.4 210 17 5.6 5.0 1.0% Chunma Furniture 277.2 2.8 210 17 5.6 5.0 1.5% Chunma Furniture 275.8 4.2 210 17 5.6 5.0 2.0% Chunma Furniture 274.4 5.6 210 17 5.6 5.0

Experimental Example 1: Physical Properties of the Dough

Except for yeast, the ingredients were mixed and mixed as in the mixing ratio of Table 1, and then the absorption rate, dough formation time, stability, and resistance of the dough were determined using AACC standard method using parinograph (Brabender, Germany). Approved Methods of the AACC, 8th ed.American Association of Cereal Chemists, St. Paul, MN, USA (1983)).

Table 2 shows the results of measuring the physical properties of the dough by Farinograph. The water absorption rate required for the dough to reach a certain hardness was 63.0% in the control and the 1.0% (w / w) addition of the cheonma powder did not change, but the water absorption was 63.2% and 63.3% in the 1.5% and 2.0% additions. Slightly increased. Factors affecting the water absorption rate are protein (gluten) content and starch, especially damaged starch content. As the content of protein and damaged starch increases, the absorption rate tends to increase. do.

Dough developement time was the time for the flour to absorb water and the hardness of the dough reached its highest point, and the entire section was 2.5 minutes. Dough formation time is known to be longer as the stability of the dough becomes longer, and baking aptitude is known to improve. In the early kneading phase, the gluten is gradually transformed into a membranous shape, resulting in a gluten-like matrix. The stability of the dough is the time from the time when the upper part of the curve reaches 500 B.U. to the time of leaving. The dough is strong, the stability is high, and the stability is low. The stability of the dough was the highest in the control group at 57 minutes and was consistently decreased to 47, 38, 29, and 20 minutes with the addition of Cheonma powder. In general, the greater the stability of the dough, the longer the kneading time, so the mixing is sufficient, gluten is formed well is known to improve the volume of bread. The mechanical tolerance index (MTI) is the difference between the top of the cover (500 BU) at the dough time and the top of the curve after 5 minutes. Wheat flour) shows a low MTI value, the higher the MTI value is the weaker wheat flour. The resistance was lowest in the 2.0% addition of cheonma powder, followed by 1.5%, 1.0%, and 0.5% addition. In other words, compared to the control when adding the cheonma powder was less resistant, but the difference was insignificant. According to the results of the above parinograph (farinograph) it is judged that 0.5% added spheres will be relatively good bakery properties when adding cheonma powder.

Farinograph Data of Dough with Chunma Experimental group Water absorption (%) Dough formation time (min) Dough Stability (min) Dough Resistance (B.U.) Control 63.0 2.5 57.0 0 0.5% Chunma Addition 63.0 2.5 47.0 0 1.0% Chunma Addition 63.0 2.5 38.0 5 1.5% Chunma Addition 63.2 2.5 29.0 50 2.0% Chunma Addition 63.3 2.5 20.0 55

In addition, the gelatinization characteristics of the dough were 65 g of flour using an amylograph (Brabender, Germany) according to the Applied Methods of the AACC, 8th ed. American Association of Cereal Chemists, St. Paul, MN, USA (1983). 450 mL of buffer was added to the solution to measure the initiation temperature and peak viscosity. The initiation temperature was expressed as the temperature at which the viscosity reached 10 B.U (Brabender Unit).

Gelatinization characteristics of the mixed dough measured by Amylograph are shown in Table 3 below. Gelatinization onset temperature was similar at around 63.5 ° C in the cheonma powder added and control groups. The highest viscosity was higher in the powder added group than 900 BU in the control group, especially the highest viscosity was 1,025 BU in the 2.0% added group, and the viscosity at 50 ° C was also the highest at 1,520 BU in the 2.0% added group. . The temperature of peak point city was almost constant as 93 ℃ and 93.5 ℃ without significant difference in control and addition. Although the peak viscosity was generally higher than that of the control when the above-mentioned cheonma powder was added, the size of cheonma starch was larger than that of flour starch and wider absorption resulted from differential scanning calorimeter (DSC). It shows a different pattern from the existing starch, such as showing a peak.

Amylograph of Dough with Cheonma Experimental group Gelatinization start temperature (℃) Peak viscosity (B.U) Viscosity after 30 minutes (B.U) Viscosity at 50 ° C (B.U) Temperature of the highest point city (℃) Control 63.5 900 685 1290 93 0.5% Chunma Addition 63.5 975 755 1465 93 1.0% Chunma Addition 63.0 1000 790 1500 93 1.5% Chunma Addition 63.5 975 775 1480 93.5 2.0% Chunma Addition 63.0 1025 820 1520 93

Experimental Example 2 Cost, Water Content, Water Activity and Color of Functional Bread Containing Chunma

Weight and volume were measured by seed replacement method (Approved Methods of the AACC, 8th ed. American Association of Cereal Chemists, St. Paul, MN, USA (1983)) after the product was left at room temperature for 1 hour. Expressed as the volume (mL) occupied by 1 g. Moisture content was measured by an infrared moisture meter (Kett FD-240, Japan) stored for one day in a thermostat (20 ℃), water activity was measured using a water activity meter (Aqualand LAB CX-2, USA) .

1 is a cross-sectional view of the bread to which the cheonma powder is added. In addition, the cost, water content and water activity of the bread prepared by adding the cheonma powder is shown in Table 4. The cost of bread was 5.51 cm 3 / g, which was increased by 10.2% compared to the control when 0.5% of cheonma powder was added. However, the cost was decreased as the amount of the added powder increased, and it was 4.16 cm 3 / g at the 2.0%, which was 16.8%. The moisture content and water activity of the product according to the amount of cheonma powder added did not show a big difference.

Cost, Moisture Content and Water Activity of Functional Bread Containing Chunma Experimental group Cost (cm 3 / g) Moisture content (%) Water activity (Aw) Control 5.00 ^ab ± 0.28 ^* 43.57 ^a ± 1.97 0.968 ^a ± 0.004 0.5% Chunma Addition 5.51 ^a ± 0.77 43.80 ^a ± 2.17 0.965 ^a ± 0.004 1.0% Chunma Addition 5.11 ^ab ± 0.80 44.01 ^a ± 1.22 0.967 ^a ± 0.001 1.5% Chunma Addition 4.75 ^ab ± 0.63 44.69 ^a ± 0.71 0.970 ^a ± 0.001 2.0% Chunma Addition 4.16 ^b ± 0.57 44.32 ^a ± 1.60 0.969 ^a ± 0.004 *: Each value is the average of 4 experiments repeated and significant difference of the same numbered column (p <0.05).

The chromaticity of bread added with cheonma powder was measured 10 times on the upper part and the inner part of the sample using a color difference meter (Minolta CR-300, Japan) .The brightness (L, lightness), redness (a, redness) and yellow color were measured. It is shown in degrees (b, yellowness) and overall color difference (ΔE). The L, a and b values of the standard white plate used at this time were 97.22, -0.02 and 1.95.

As a result of measuring the crust color and bread flesh color prepared by adding cheonma powder, L, a, b and ΔE values were not significantly different from those of the control as shown in Table 5, but in the case of crust The a value was higher in the cheonma powder added group than the control group and increased with increasing amount. Therefore, the addition of Chunma powder does not affect the color of the product, so it is expected to appeal to consumers who prefer soft white bread.

Color of Crust and Loin of Functional Bread Containing Chunma Experimental group Chromaticity Chromaticity L a b ΔE L a b ΔE Control 54.54^{a *}± 5.63^** 11.97^a± 2.23 30.11^a± 3.13 63.17 ^a ± 6.12 65.96 ^a ± 3.60 -2.11 ^a ± 0.14 8.62 ^a ± 1.59 66.57 ^a ± 3.71 0.5% Chunma Accessories 54.13^a± 8.90 11.81^a± 3.12 28.95^a± 4.56 62.74 ^a ± 9.04 66.72 ^a ± 4.15 -1.97 ^b ± 0.17 8.23 ^a ± 1.72 67.27 ^a ± 4.27 1.0% Chunma Furniture 53.86^a± 8.90 11.51 ^a ± 2.82 28.62^a± 4.67 62.28 ^a ± 9.08 67.15 ^a ± 3.60 -1.89 ^c ± 0.13 8.32 ^a ± 1.47 67.70 ^a ± 3.70 1.5% Chunma Furniture 54.54^a± 9.23 11.50^a± 3.12 28.92^a± 4.36 63.06 ^a ± 8.94 66.18 ^a ± 4.80 -1.77 ^d ± 0.17 8.54 ^a ± 1.60 66.76 ^a ± 4.88 2.0% Chunma Furniture 53.96^a± 8.23 11.66^a± 3.45 29.32^a± 3.93 62.89 ^a ± 7.95 65.69 ^a ± 4.18 -1.80 ^d ± 0.21 8.66 ^a ± 1.60 66.30 ^a ± 4.26 *: Each value is the average of the values obtained after 10 experiments.

Experimental Example 3: Texture of Bread Containing Chunma

The texture of bread with different amounts of lyophilized cheonma powder was measured by baking texture and texture analyser (TA-XT2, England). That is, T.P.A was obtained by the compression test of the sample cut | disconnected to constant size (2x2x2cm). Texture measurement conditions were test speed 1.0 mm / sec., Distance 40%, load cell 5 kg, trigger 5 g, probe 10 mm DIA cylinder aluminum The measurement was repeated four times under conditions, and the average value was obtained. The TPA (texture profile analysis) of the sample is analyzed by a computer from the force distance curve obtained when the sample is compressed with a sample height of 20 mm. The firmness, springiness and chewiness are analyzed. ), Adhesion (adhesiveness), cohesiveness (cohesiveness) and agglomeration (gumminess) was obtained.

The results of measuring the texture of bread made with cheonma powder were It is shown in Table 6 below. Hardness, adhesivness, cohesiveness, chewiness, springiness and gumminess were not significantly different from the control as a whole. Hardness was the lowest at 0.5% addition and adhesiveness was highest at 1.0%. Cohesiveness, chewiness, and springiness were higher in 0.5% and gumminess than in 2.0%. The elasticity and cohesiveness did not show any significant difference. The addition of cheonma flour did not significantly reduce the elasticity and showed maximum cohesiveness at 1.0%.

Texture Characteristics of Functional Bread Containing Chunma Experimental group Robustness Sticky Sticky Chewability Elasticity Bunching nature Control 13.60 ^a ± 1.57 ^* 4.88 ^b ± 2.27 0.56 ^b ± 0.06 6.91 ^b ± 1.58 0.90 ^a ± 0.08 7.60 ^a ± 1.30 0.5% Chunma Accessories 13.36 ^a ± 1.13 4.87 ^b ± 1.71 0.61 ^a ± 0.05 7.83 ^a ± 1.51 0.97 ^a ± 0.13 8.06 ^a ± 0.56 1.0% Chunma Furniture 13.40 ^a ± 1.39 5.82 ^a ± 2.32 0.60 ^a ± 0.04 7.47 ^ab ± 1.99 0.95 ^a ± 0.06 8.05 ^a ± 0.99 1.5% Chunma Furniture 13.38 ^a ± 1.03 5.24 ^ab ± 2.60 0.59 ^ab ± 0.04 7.42 ^ab ± 1.28 0.93 ^a ± 0.06 7.97 ^a ± 0.99 2.0% Chunma Furniture 13.61 ^a ± 1.21 5.29 ^ab ± 3.19 0.59 ^ab ± 0.04 7.50 ^ab ± 1.08 0.93 ^a ± 0.08 8.07 ^a ± 0.82 *: Each value is the average of the values obtained by repeating the experiment four times, and the significant difference between the same numbered columns (p <0.05).

Experimental Example 4: Sensory Evaluation of Functional Bread Containing Cheonma

Sensory evaluation of the product was assessed on a nine-point scale with 17 trained test personnel. The toasted bread was left to cool for 30 minutes and then cut into pieces of uniform size (2 × 5㎝) and presented to the sensory personnel. At 1 point (very bad) for items such as overall preference, appearance, internal properties, flavor, moistness, bitter taste, etc. Evaluation was made up to 9 points (very good).

The characteristics of bread are evaluated in three categories: external characteristics, which describe the appearance and skin of the product, and internal characteristics, which describe the flesh and internal tissue of the product. And the third characteristic is the eating qualities you feel when you eat a product. In reality, the texture is a mixture of odors, tastes, and textures in the mouth, and these characteristics can be described as flavors or flavors .

Overall taste of bread made with Cheonma powder, texture, flesh color, and pore And other sensory tests on flavor, moistness and bitter taste, and the results are shown in Table 7 and Table 8. The overall acceptability was highest in the control, and there was no significant difference in 0.5%, 1.0%, and 2.0%, and the 1.5% added showed the lowest. The volume was the largest at 1.0% and the control was small. In the outer color, the control and the 0.5% added groups were brighter, and there was no significant difference in the rest. Flavor was best in the control and lowest at 2.0%. Among the internal characteristics, there was no significant difference in texture, internal color, and pore texture. The degree of moistness was the highest in the 2% added group and significantly different from the control group and 0.5% added group. In bitterness, the preference of control and 0.5% added was high. In the sensory test, the control was generally good, and when the cheonma powder was added, 0.5% added showed higher preference than the other treatments.

Sensory Evaluation of Functional Bread Containing Cheonma Experimental group External characteristics Flavor Overall preference volume Outer color Control 3.24 ^d ± 1.60 ^* 7.94 ^a ± 1.03 5.94 ^a ± 1.92 6.59 ^a ± 1.28 0.5% Chunma 6.41 ^c ± 1.54 6.29 ^b ± 1.83 5.47 ^ab ± 1.01 5.94 ^ab ± 1.60 1.0% Chunma 8.18 ^a ± 0.88 3.76 ^c ± 2.08 5.35 ^ab ± 1.54 5.88 ^ab ± 1.32 1.5% Chunma 7.65 ^a ± 1.22 2.82 ^c ± 1.63 4.93 ^b ± 1.91 4.71 ^c ± 1.83 2.0% Chunma 6.76 ^b ± 1.25 ^c 3.71 ^c ± 1.26 4.18 ^b ± 2.38 5.06 ^bc ± 2.01 *: Each value is the average of the values obtained by repeating the experiment 17 times, and the significant difference of the same numbered column (p <0.05).

Sensory Evaluation of Functional Bread Containing Cheonma Experimental group Internal characteristics Moist bitter texture Groundbreaking Color of the flesh Control 6.00 ^a ± 1.58 ^* 6.41 ^a ± 1.87 6.00 ^a ± 1.62 5.41 ^b ± 1.84 7.00 ^a ± 1.32 0.5% Chunma Addition 5.76 ^a ± 1.75 5.24 ^a ± 2.46 5.77 ^a ± 1.79 5.24 ^b ± 2.31 6.88 ^a ± 1.41 1.0% 1000 horse 5.76 ^a ± 1.64 4.82 ^a ± 2.30 6.76 ^a ± 1.15 6.24 ^ab ± 1.75 6.06 ^ab ± 1.68 1.5% Chunma Addition 5.59 ^a ± 2.00 5.06 ^a ± 2.36 6.00 ^a ± 1.94 6.06 ^ab ± 2.05 5.12 ^b ± 2.18 2.0% natural horse 6.12 ^a ± 1.96 5.00 ^a ± 1.80 6.18 ^a ± 2.07 7.35 ^a ± 1.68 5.65 ^ab ± 2.34 *: Each value is the average of the values obtained by repeating the experiment 17 times, and the significant difference of the same numbered column (p <0.05)

As described in the above embodiment, the present invention by mixing the cheonma powder with flour to produce a functional bread containing cheonma, pharmacological action, ie hypotensive action, antioxidant activity, anticonvulsion action, antithrombotic action and nerves It is an excellent invention that the effects of health promotion and disease prevention are accompanied by stabilization.

Claims (1)

Chunma, which is prepared by mixing 0.1 to 10 parts by weight of cheonma, 0.1 to 8 parts by weight of sugar, 0.1 to 3 parts by weight of salt, 0.1 to 5 parts by weight of yeast and 50 to 70 parts by weight of water. Functional bread containing.