KR100518155B1 - a quality improvement method of jeju barley bread - Google Patents

Abstract

The present invention relates to a method for improving the quality of Jeju barley bread, and prior to the quality improvement to develop the unique local foods of Jeju Island using the ingredients produced in Jeju Island, and to develop the product quality, many questionnaire respondents To be competitive, they thought that they had to improve taste, size and shape. Jeju barley bread, which is commercially available, is considered to be uncompetitive as a commodity. In this regard, the present invention was to develop Jeju barley bread utilizing the characteristics of Jeju region by adding ingredients such as 특히 containing functional ingredients and natural natural pigments. Barley bread prepared by adding flour and sesame juice had a higher preference than barley bread without additives. The most preferred ingredients of Jeju barley bread with different levels were 5% for sweet pumpkin powder, 3% for green tea powder, and 90% for juice according to the present invention. All of them have a slower aging process compared to no barley bread, and thus have an anti-aging effect of starch during the storage period.

Description

Quality Improvement Method of Jeju Barley Bread {a quality improvement method of jeju barley bread}

The present invention relates to a method for improving the quality of Jeju barley bread added with a functional ingredient in order to increase the commerciality.

Jeju Island has a small amount of land for farming due to its geographical characteristics, so the rice is precious, and the main grain was barley, and food using grains has been developed. In addition to barley rice, barley is a grain that is basically included in rice of Jeju Island, such as ring gibab and multigrain rice, and is also a material of barley rice cake, barley dolphin rice cake and barley rice cake using barley flour (Jeju's diet, 1995; traditional Jeju food, 1995; Jeju Food Culture, 2001).

Today, barley sangdduk, known as barley bread, is one of Jeju's unique foods. Jeju barley bread is a rice cake or barley poured into barley flour and flour, kneaded in a warm place, fermented, and then swelled. .

The extraordinary rice cake added with barley flour has the bread-like texture as a substitute for bread, and has good shelf life with the flavor of alcohol produced during fermentation and the unusual sourness of alcohol fermentation, so it replaces bread in our diet. There is plenty of possibility to do it (Cho Yun-hee 1993)

So far, Barley Sang-teok has been mentioned only in a few recipes (Kim Ji-soon 1998, Kang In-hee 1992, Cho Yoon-hee 1993, Sung Jong-eun et al. 1997, and original author Bing Hur-gak, 1980). In this paper, we reported on the standardization of the manufacturing method of barley-based rice cake using Takju and barley liquor as a fermentation source, and the effect on the simplicity and preference of the method of making barley-based rice cake.

However, research on the quality characteristics by adding subsidiary materials to Jeju barley bread and attempts to change the color, shape, and taste to enhance the commerciality, or the design of the packaging is insufficient.

(1997) reported that barley has high content of di-glucan and soluble dietary fiber, and di-glucan has excellent nutritional physiological function. Green tea contains 10-13% of polyphenols with various physiological activities, and especially vitamin C contains 480-590mg%. In addition, the pharmacological effects of green tea have been reported to be anti-cancer effect, anti-aging, detoxification, obesity prevention, caries prevention (Ye Sae-gyu, 1995; Hong Soon-young, 1992; Oguni et al., 1988).

Is known to be effective in diabetes, edema, diarrhea, jaundice, alcohol poisoning, high blood pressure, headache, angina. Pumpkin contains high amounts of carotene (-carotene), which is known to have anticancer effects, and contains a large amount of micronutrients such as Ca, Na, and P. It also treats edema and diuretics due to high digestive absorption and rich fiber of sugars. It has the effect of enhancing the resistance and resistance to respiratory diseases (Sook, Sook, 2000; Yoo, Jong Jong, 1991; Jean Copper, 1998).

In the present invention, to identify the problems through the questionnaire survey for improving the quality of Jeju barley bread that is gradually reduced consumption for Jeju residents, barley bread with the addition of according to the present invention with reference to the pumpkin, green tea The purpose of this study is to improve barley bread with various colors and tastes by examining the mechanical and sensory quality characteristics of it, and to present basic data for commercialization of Jeju barley bread by suggesting the addition ratio of functional food with high preference.

In addition, it is intended to be free from the danger of synthetic pigments by naturally using natural pigments contained in foods having such functional ingredients.

To do this, first

[Survey for Quality Improvement of Manufacturing Barley Bread]

1. Survey Overview

1) Survey subject and period

The subjects of the present invention were 546 Jeju residents living in Jeju Island, and the survey was conducted to improve the quality of Jeju barley bread, and the investigation period was from March 19 to 21, 2002.

2) Survey data analysis

Data collected in the present invention was processed using SPSS / PC (version 8.0), and the response results for each question were expressed as frequency, percentage, and 2.

2. Survey Analysis Results

1) General Matters of Survey Subjects

A questionnaire was distributed to residents living in Jeju Island and 546 (99.3%) of the total 550 were collected. Table 1 shows the demographic characteristics of the survey subjects used in the analysis.

Among the total respondents, 60.8% of the respondents and 39.2% of the males were females, and 49.3% of the respondents were 20-29 years old. The degree of education was 58.2% for college graduates and 20.5% for university students. According to the job distribution of the respondents, office workers (47.3%), students (20.5%), housewives (19.8%), and unemployment (12.5%).

[Table 1] General Characteristics of Topics

2) Jeju Barley Bread Tasting

(1) Experiences and reasons for eating Jeju barley bread

1 is a result of examining the experience of eating Jeju barley bread. Most of the respondents (75.0%) had a taste of Jeju barley bread.

For those who have experience of Jeju barley bread, 51.8% of the respondents eat barley bread as a whole without any reason, as shown in Table 2, 31.4% of people eat snacks, and 8.3% for healthy food. The traditional food was 7.8%. Eating less than 1% of the respondents said they would eat breakfast.

The reason for eating Jeju barley bread was statistically significant (P <0.001). According to the level of education, the percentage of college graduates eating for no reason was higher than the overall average (67.9%), and those eating snacks (19.6%) were relatively low. In addition, the higher education level of graduates or higher is a health food (10.8%).

According to the age-response group, the respondents in their 20s were eating traditional foods (13.7%) or eating for no particular reason (57.1%), which was higher than the overall average. ) Was relatively higher than the rate that all respondents used as snacks because of the high rate (P <0.001).

According to the occupational respondents, housewives used more barley bread as a snack than the average (47.8%), and unemployed people who did not have a job used barley bread as a healthy diet (15.4%). Housewives and office workers were significantly higher (P <0.001).

All respondents promote the invention and nutritional aspects of improving the taste of Jeju barley bread in order to use Jeju barley bread for breakfast or health as a result of the very low response rate that Jeju barley bread is used as a healthy or breakfast substitute. I think it is necessary.

[Table 2] Reasons to eat Jeju Barley Bread

(2) Opinion about Jeju Barley Bread

Table 3 analyzes the results of the survey on taste, size (P <0.001), and shape (P <0.01) of Jeju barley bread, which is currently sold in Jeju Island, by age group. Regarding the taste of Jeju barley bread, all respondents said that the taste of barley bread is good (47.3%), the taste needs further improvement for commercialization (31.4%), and the current barley bread is tasteless (21.3% ) In the twenties, the taste was good (38.6%), but the taste was improved (40.0%) to be competitive for commercialization.In the thirties, the barley bread tasted good (61.0%), and in the forties, the present barley Bread had no taste (32.6%), and in the fifties, the percentage of respondents said that the taste of barley bread was good (77.4%), which was higher than the overall average, indicating a statistically significant difference (P <0.001). .

Regarding the size, 54.2% of the respondents in all age groups said that the size of barley bread was appropriate, 63.9% in their 40s, 50.1% in their 30s, 49.7% in their 20s, and 45.2% in their 50s. 35.8%) was also high. In terms of shape, not many respondents said that Jeju barley bread was familiar (48.5%), but that various attempts should be made to shape and shape in order to secure product competitiveness (49.8%).

Especially in the 30s (63.4%) and 50s (51.6%), the present appearance is familiar, while in the 40s (61.4%) and 20s (59.1%), various attempts to compete The demand for the presence was high.

[Table 3] Taste, Size and Shape of Jeju Barley Bread by Age Group

3) Evaluation as a product of Jeju barley bread

(1) Experience of purchasing Jeju Barley Bread and why

Tables 4, 5, and 6 show the results of the experience of purchasing Jeju Barley Bread and the reason and place of purchase according to age and occupation. As shown in Table 4, the experience of purchasing barley bread in the age group responded that the purchase experience was higher than the average for those in their 40s (70.8%) and over 50s (64.5%). In the 20s, the experience of purchasing barley bread was relatively low (59.4%). Those who did not respond to barley bread purchase experience were in their 20s higher than the average (4.5%). According to the occupation, housewives (73.1%) and unemployed people who do not have a job (57.4%) answered that they had more purchase experience than the average, and students (62.5%) and office workers (50.4%) had purchase experience. Answered no.

[Table 4] Experience of purchasing Jeju barley bread by age and occupation

As shown in Table 5, among the respondents who have purchased Jeju barley bread, the reason for purchasing barley bread is because it is healthy (31.9%), and it seems to be delicious (20.9%), considering it as a local food (20.1%). The percentage of purchases was significantly higher (P <0.001).

The reason why respondents in their twenties responded to the purchase of Jeju barley bread was likely to be delicious (31.3%). Considering this (21.7%), the purchase rate is high, so Jeju Barley Bread can be competitive as a product if it is developed through various attempts on taste, size, and shape. On the other hand, in the 50's and over, barley was added as a healthy food (69.6%), and the answer was the most. In the case of the respondents by occupation, students purchased Jeju barley bread for no particular reason (31.3%), and those who thought it was healthy were housewives (42.8%), office workers (34.5%), and unemployment (26.8%).

[Table 5] Reasons for purchasing Jeju barley bread by age and occupation

As shown in Table 6, the place where barley bread is purchased is the most common in bakery (49.1%), regardless of age and occupation, followed by local food stores (28.1%) and market (13.2%). And only a few respondents said they bought at the airport (5.9%) because they bought it as a gift when they traveled to other regions. Respondents also live in Jeju Island, not tourists, so they seem to prefer a nearby bakery or market that can be easily bought rather than an airport. In the age group, respondents in their 20s (64.6%) and 30s (53.8%) used general bakery or local food stores, while those in their 40s and 50s who had a high age used general bakery but tend to use the market. Was significantly higher (P <0.01). 90% of the respondents in the occupational group used bakeries, followed by housewives (50.0%) and office workers (47.0%). However, many people who did not have a job bought barley bread in the market (50.0%).

[Table 6] Where to Buy Jeju Barley Bread by Age and Occupation

(2) Favorability of Jeju Barley Bread

2 is a result of investigating the intention to present Jeju barley bread that is currently on the market to others, and 58% of the respondents are willing to present Jeju barley bread to others.

As shown in FIG. 3, 37% of the respondents answered that the round shape of barley bread does not give a luxurious feeling among people who are not willing to present Jeju barley bread. Using barley, they answered that there was no special feature (29%), and that it was not likely to be tasteless (28%), indicating that they did not have special pride as a local food for Jeju barley bread and charm as a product.

As shown in Table 7, 41% of the respondents said that Jeju barley bread on the market is competitive as a product, and 29.7% said they were competitive. In addition, most respondents (29.3%) answered that they do not know whether they have a competitive edge.

[Table 7] Competitiveness of Jeju Barley Bread as a Product

Table 8 is a reference of sweet pumpkin and green tea among functional foods produced in Jeju to modify 'taste', 'size', 'shape' and 'color' for Jeju Barley Bread as a health food for residents or as a special product of Jeju Island. The opinions of the respondents were investigated under the assumption that the new Jeju barley bread was commercialized by the addition of 칡 according to the present invention.

For the current Jeju barley bread, many respondents believe that they are not competitive as a product and agree with the need for development of new Jeju barley bread (64.5%). However, 9.7% said that Jeju barley bread was not good, but 5.5% said that there was no need to develop it in terms of local food preservation.

Therefore, it is thought that various changes can be made to improve the merchandise by combining the preservation and development of Jeju barley bread.

[Table 8] Survey of Respondents' Assuming the Commercialization of New Jeju Barley Bread by Adding Functional Foods Produced in Jeju to Modify Taste, Size, Shape and Color

Hereinafter, the present invention will be described in detail with reference to the following embodiments.

Cooking Example for Improving Quality of Barley Bread

1. Experimental Materials and Methods

1) material

For flour, strong powder (white snow), barley powder (new light food industry), green tea for commercial powder (Pacific),, (Hallasan, Jeju Island, 2002) and juice (extracted from Dongsam Enterprise) were used. Aewol, produced in 2002) was placed in a freeze dryer (ILSIN Lab, Model FD-5505P) chamber and used freeze-dried powder for 24 hours under -40 ℃ or less and 30mmHg. Zeniko Co., Ltd.) was used. All samples except fresh yeast were used while being stored in the freezer (-18 ± 1 ℃).

2) Analysis of general components of the sample

Moisture content of Jeju barley bread was atmospheric pressure drying according to AOAC method (Methods of analysis, 15th ed., 1990), crude protein was obtained using Kjeldahl system (Vision Co., Model: DNP-1500, USA), crude fat was Soxhlet (B chi Co., Model: SX-6, Swisse) extraction method, crude fiber was measured by fibertec (VELP Scientifica, Model: FIWE 3, Italy) by quantitative analysis, ash was measured by direct ashing method, respectively.

3) Manufacture of Jeju Barley Bread for Diversification

For reference, after the basic blending and manufacturing method of Jeju barley bread will be described the manufacturing method according to the quality improvement method according to the present invention.

(1) Basic Mixing and Manufacturing Method of Jeju Barley Bread

Jeju barley bread as shown in FIG. 4 after preliminary experiments according to the method of manufacturing Jeju barley bread presented at the Jeju Tourism Development Food Exhibition hosted by Jeju Provincial Government in 1999 ("99 Jeju Development Food Cooking Guide", 1999). As a general manufacturing process of

Sift the flour, mix it with barley flour, mix it with water, yeast, salt, baking powder at a ratio, mix for 1 minute 30 seconds with a 106 rpm mixer and 5 minutes with a 196 rpm mixer. Jeju fermented by fermentation for 1 minute, divided into 35g, and after 5 minutes of bench time, form a round shape, and then fermented at 37 ℃ for 25 minutes, baked for 8 minutes in an oven, and cooled for 30 minutes Basic composition of bread is 36% by weight of flour, 15.8% by weight of barley, 32.4% by weight of water, 7.9% by weight of sugar, 7.9% by weight of margarine, 2.1% by weight of yeast, 0.9% by weight of salt, 0.7% by weight of baking powder. , 0.5% by weight improver, 0.3% by weight baking soda was prepared.

[Table 9] Basic Blending of Jeju Barley Bread

Hereinafter, a case in which sweet pumpkin and green tea are added as a preparation method according to the quality improvement method of Jeju barley bread according to the present invention and a case according to the addition of juice according to the present invention will be described.

(2) Barley bread with sweet pumpkin powder

The use of water, yeast, salt, sugar, BP, BS, margarine and modifiers were the same as the basic formula, and the ratio of sweet pumpkin powder to 300 g of whole flour (flour and barley flour) was 4%, 5% and 6% each. Was added to compare quality characteristics. Sweet pumpkin powder was added at the mixing stage, and the combination of barley bread to which sweet pumpkin powder was added is shown in Table 10.

Table 10: Jeju Barley Bread Added with Sweet Pumpkin Flour

(3) Barley Bread with Green Tea Powder

The use of water, yeast, salt, sugar, BP, BS, margarine, and modifiers were the same as the basic formula, and the ratio of green tea powder to 300 g of the whole powder was added to make barley bread by 2%, 3%, and 4%. The quality characteristics were compared. Green tea powder was added in the mixing step, the formulation of barley bread with green tea powder is shown in Table 11.

Table 11 Formulation of Jeju Barley Bread with Green Tea Powder

(4) barley bread with added juice

Since the water content of the juice was 85.3% and the solid content was 14.7%, the solid content of the juice for 300 g of whole flour was included in the amount of flour and barley flour, and the amount of water to be added was calculated by considering the moisture content of the juice. Yeast, salt, sugar, B.P., B.S., margarine, and the use of the modifiers were the same as in the basic formula, the juice was added in the mixing step, the formulation of the barley bread with the added juice is shown in Table 12.

Table 12: Jeju Barley Bread with Added Juice

2. Evaluation of quality characteristics

1) sensory characteristics

Thirty students at the Cheju Halla University, Jeju, Korea, were selected as panel.The scale of color, springiness, hardness, chewiness, moistness, flavor, The palatability, such as overall quality, was measured.

The evaluation items and scales of sensory evaluation are shown in Table 13 (Lee Sang-young et al., 1998: Nam Jae-kyung et al., 2000).

All experiments were repeated three times or more, and all data obtained from the experiments were statistically analyzed using the SPSS / PC Program. The significance between samples was verified by ANOVA and Duncan's multiple range test (P <0.05).

[Table 13] Evaluation Items and Measures of Sensory Test

2) mechanical texture characteristics

Jeju barley bread was taken out of the mold and cut into 1cm thickness and cut into 2cm diameter on the center and used as a sample. Hardness, cohesiveness, springiness, and chewiness were measured by compression test using a rheometer (Rheotech, RT-3005D. Japan). The measurement conditions are shown in Table 14.

Table 14 Measurement Conditions of Jeju Barley Bread

3) Correlation between sensory test results and mechanical measurements

Sensory results and mechanical measurements were analyzed for multiple correlation coefficients and tested for significance at 5% and 1% levels.

4) Aging degree by enzyme digestion rate

In flour and barley flour Jeju barley bread was prepared by adding sweet pumpkin powder, green tea powder and sesame juice to determine the aging degree of starch. Aging was stored for one week in 20 incubators immediately after manufacture, and the enzyme digestion rate was measured for 3, 5, and 7 days of storage to predict the degree of aging of bread.

In order to measure the enzyme digestibility of each barley bread, 1 g of sample was added to 100 ml of 0.05 M sodium acetate buffer solution (pH 4.8), homogenized with homogenizer (13,500 rpm) for 1 minute, and then 0.01% -amylase solution (10,000 units, Sigma). Co.) was added and shaken for 2 hours in 37 water baths.

After the reaction, 2 ml of 1N HCl solution was added to stop the enzymatic reaction, and 0.5 ml of the reaction solution was taken to compare the increased maltose content by Somogyi-Nelson method (Food Analysis, 1990; Kim, Chang-Soon, 1996; Lee, Bu-Yong) Et al., 1993; Lee Si-eun, 1993; Lee Jae-kyung, 2000; Lee Mi-jung, 2002). That is, 0.5 ml of the reaction solution was taken into a test tube, 1 ml of Somogy reagent was added, and then lightly capped with aluminum foil and heated in a boiling water bath for 20 minutes. After heating, the mixture was left for 20 minutes in running water, 25 ml of distilled water was used, and the absorbance (O.D .: optical density) was measured at 520 nm. 52.6 mg of maltose (Maltose; Sigma Co. C12H22O11H2O) was dissolved in deionized water to 50 ml to make 1 mg / ml, and the standard solutions were 0, 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.4, 0.5, The maltose standard curve obtained by reading the absorbance by Somogyi-Nelson method with 0.6 ml is shown in FIG. 5.

3. Results and Discussion

1) General composition of the sample

Table 15 shows the results of the analysis of general ingredients of Jeju barley bread used in the experiment. Wheat flour contained 71.6% carbohydrate and protein 12.4%. Barley flour contained 63.1% carbohydrate. Like wheat flour, protein content was 12.4% and crude fiber was 2.0%.

Green tea powder contained more crude fat (5.1%), crude protein (23.1%) and crude fiber (8.0%) than wheat flour and barley flour. Sweet pumpkin powder contained 11.7% of ash and 67.8% of carbohydrates. As juice was used, the water content was 87.3% and the carbohydrate contained 11.6%, unlike other powdered ingredients. This was not significantly different from the general ingredients for wheat flour, barley flour and green tea powder by the 6th revised food composition table (2001) published by the Rural Development Administration.

Table 15 Analysis of General Components of Jeju Barley Bread

2) Quality Characteristics of Barley Bread with Different Addition of Sweet Pumpkin Flour

(1) sensory evaluation

As shown in Table 16 and Figure 6, the sensory test results of Jeju barley bread prepared by varying the addition ratio of sweet pumpkin powder, there was a significant difference in all items. The color was better evaluated than bread added with 4% and 5% sweet pumpkin powder, and the elasticity of the texture was significantly different between the samples made with and without 4% and 5%. There was no. Hardness was preferred for bread containing 4%, but there was no significant difference in preference between 5% and non-added bread, and chewiness was the most preferred for bread containing 4% squash powder, which was not significantly different from 5%. There was a significant difference from bread.

The moistness of bread was the best in bread made with 5% sweet pumpkin powder, which was significantly different from bread without added sweet pumpkin powder, but there was no significant difference between 4% and no bread. The bread added with sweet pumpkin powder 5% had the best flavor and was evaluated as the most preferred.But there was a significant difference from the bread without the sweet pumpkin powder, so the barley bread with sweet pumpkin was preferred to the barley bread without carotenoids, and the carotenoids (carotenoids) It was found that the higher the content of the) -based pigments. Barley bread added with 5% sweet pumpkin powder tended to be more preferred than non-added bread in terms of color, flavor, moistness and overall quality. For color and flavor, barley bread with sweet pumpkin powder was preferred over barley bread without additives. In most items, the preference for sweet pumpkin barley bread tended to increase as the amount of sweet pumpkin powder increased.

[Table 16] Sensory Characteristics of Jeju Barley Bread by Addition Ratio of Sweet Pumpkin Flour

2) mechanical properties

Tables 17 to 20 and FIGS. 7 to 10 show variance analysis and Duncan's of hardness, cohesiveness, springiness, chewiness, etc., depending on the storage period, depending on the added levels of Jeju barley bread. Multiple range test was used to verify the significant differences between samples.

① Hardness

As shown in Table 17 and Figure 7, the hardness of barley bread prepared by varying the amount of sweet pumpkin powder was significantly different at the significance level of 1% regardless of the storage period (P <0.01). Samples containing 4% and 5% of no additives, pumpkin powder, and 5% were significantly increased in hardness over the day, but during the storage period, the samples were kept up to 5 days of storage. The 6% sample showed no significant difference until 3 days of storage, but hardness increased significantly after 3 days. When the added amount of sweet pumpkin powder was increased, there was no significant difference between the sample without addition and the sample added with 4% and 5% sweet pumpkin powder until the 3rd day of preparation. There was no difference in hardness. According to the sensory characteristics, bread added with 4% and 5% sweet pumpkin powder was preferred to barley bread without additives. As the amount of sweet pumpkin added increased, the mechanical properties decreased. The added amount of pumpkin was preferred to texture rather than soft texture. In the invention of Yoon Sook-ja (1999), as a result of measuring the water content of pumpkin rice cakes prepared at different levels of sweet pumpkin, the water content increased significantly as the sweet pumpkin increased, and the hardness decreased. The increase of was reported to affect the properties of pumpkin cake. Increasing amount of sweet pumpkin powder in the present invention was consistent with the result that the hardness of barley bread is lowered.

[Table 17] Hardness of Jeju Barley Bread by Addition Ratio of Sweet Pumpkin Flour and Storage Period

② Cohesiveness

As shown in Table 18 and Figure 8, regardless of the addition ratio of sweet pumpkin powder, as the storage period is longer, the cohesiveness of barley bread showed a tendency to decrease significantly. In the barley bread, the difference in cohesiveness was significantly decreased with the storage period, while the difference in cohesiveness was significantly lower in the samples containing 4% and 5% in the addition period from 3 days to 7 days. The addition rate of 6% significantly decreased the cohesiveness in the samples past one day, but there was no significant difference between the samples after 3 days. As a result, during the storage period, bread added with sweet pumpkin powder showed less change in internal binding force than barley bread without additives. As the amount of sweet pumpkin powder increased, the cohesiveness tended to increase, and the difference between the sample and the added sample was significantly higher on day 1 of preparation. However, on the 3rd day of manufacture, all samples except 4% showed a similar tendency because of the difference in cohesiveness, and after 5 days, there was no significant difference between cohesion and added samples.

[Table 18] Cohesiveness of Jeju Barley Bread by Addition Ratio of Sweet Pumpkin Flour and Storage Period

③ Springiness

Looking at Table 19 and Figure 9, there was a significant difference between the sample added and the sample without sweet pumpkin powder as the storage period elapsed (P <0.01). In both the no added samples and the added samples, the elasticity decreased significantly after 1 day storage, and in the case of no added samples, the elasticity decreased significantly after 3 days of storage, but the added samples were not significantly affected. As the addition ratio increased, the elasticity tended to decrease as the viscoelasticity decreased, and there was a significant difference with the non-added sample. On the first day of preparation, no added samples showed the most resilience, but the difference between the samples containing 4% and 5% sweet pumpkin flour was significantly lower. Increasing the amount of sweet pumpkin powder, there was a significant difference in the elasticity between the sample without the addition and the sweet pumpkin added sample. Compared with the sensory test results, all showed a tendency for the elasticity of barley bread except barley bread prepared by adding 6% sweet pumpkin powder. The difference in elasticity was significantly lower between the sample added and the sample added, which was consistent with the sensory test results.

[Table 19] Elasticity of Jeju Barley Bread by Addition Ratio of Sweet Pumpkin Flour and Storage Period

④ Chewiness

As shown in Table 20 and Figure 10, regardless of the addition ratio of sweet pumpkin powder, the chewiness was significantly reduced as the storage period is longer. As the storage period elapsed, there was no significant difference between the samples until the 3 days of storage. However, the added sample significantly decreased the chewiness after one day. However, as the storage period increased, the chewiness decreased significantly after 3 days of storage of the no-added samples, whereas the samples past one day with the addition of pumpkin powder had no significant difference between the samples until the storage period of 7 days. As the amount of sweet pumpkin powder increased, chewiness tended to decrease significantly, which is thought to be related to the hardness of sweet barley bread.

Increasing the amount of sweet pumpkin powder, chewability was significantly increased on the first day of the preparation compared to the non-added samples, but on the 3rd day of manufacture, there was no significant difference between samples because the addition ratio did not significantly affect chewability. The chewability of the bread and the added bread was similar. As a result of sensory evaluation, bread added with 4% and 5% sweet pumpkin flour had a higher preference, and mechanical measurements showed that the bread added with 4% and 5% had a significantly higher chewiness compared to the non-added bread. This suggests that bread with a sense of chewing in the mouth is preferred to bread without texture.

[Table 20] Chewing Properties of Jeju Barley Bread by Addition Ratio of Sweet Pumpkin Flour and Storage Period

3) Correlation between sensory tests and mechanical properties

Table 21 shows the correlation between the sensory and mechanical properties of Jeju barley bread with different sweet pumpkin powder addition ratios. Hardness was negatively correlated with the cohesiveness and springiness of the mechanical measurements. As pumpkin powder was added, soft barley bread had a lower internal cohesion and decreased elasticity. Moistness was negatively correlated with the hardness and chewiness of the mechanical measurements, indicating that the hardness of bread becomes softer and chewable as pumpkin powder is added to moist feeling. Springiness was positively correlated with the cohesiveness of the mechanical measurements. The more cohesive the coagulation was, the more cohesive the pumpkin powder was added and the softer bread elasticity was. Chewiness was negatively correlated with the chewiness of mechanical measurements. The more the preference for bread made with pumpkin powder, the softer the texture of sweet pumpkin barley bread was.

Table 21: Correlation between Sensory and Mechanical Properties of Jeju Barley Bread Added with Sweet Pumpkin Flour

4) Aging degree by enzyme digestion rate

Table 22 and Figure 11 compares the enzyme digestion rate according to the storage period measured by varying the addition ratio of sweet pumpkin powder during the production of Jeju barley bread. Immediately after the preparation, the enzyme digestion rate was highest in the sample without the addition of sweet pumpkin powder and was significantly different from the sample without the addition. In the non-added samples and 4%, the digestion rate decreased significantly over the day, but 5% showed no significant difference until 3 days of storage, and 6% decreased significantly after 5 days. In the initial enzyme digestion graph of sweet pumpkin flour added barley bread according to storage period, the enzyme digestion rate of unadded bread was higher than that of sweet pumpkin powder added bread. The free sugar of sweet pumpkin is composed of fructose, glucose and sucrose, and it varies depending on the part, but the sugar content is high (Korea Food Development Institute, 1990). The enzyme digestion rate was shown to be lower than that of the non-added bread (Songju et al., 2001). In addition, since the amount of starch powder is added to flour and barley powder, the amount of starch that affects gelatinization is reduced. Therefore, the enzyme digestion rate of starch is thought to be lower than that of no additives. Aging-free breads showed rapid aging between 1 and 3 days of storage, whereas barley bread with sweet pumpkin powder tended to slow aging rate, and aging progressed slowly as the amount added increased. From 3 to 7 days of storage, the aging state of the bread was also better than the bread without the addition of sweet pumpkin powder. Therefore, it is thought that the addition of sweet pumpkin powder is effective in inhibiting the aging of starch.

[Table 22] Enzymatic Digestion Rate of Barley Bread Prepared by Addition Rate and Storage Period of Sweet Pumpkin Flour

3) Quality Characteristics of Barley Bread with Different Green Tea Powder

(1) sensory evaluation

Table 23 and Figure 12 shows the sensory test results of Jeju barley bread prepared by varying the addition ratio of green tea powder. The sensory test of Jeju barley bread with green tea powder showed significant differences in all items. In the case of color, the bread added with 3% was evaluated as the best, and there was a significant difference from the non-added bread (P <0.01). In the invention of Kwon Mi-young (1996), it was reported that Injeolmi mixed with 3% green tea powder was most preferred to the no additive group without green tea powder. In the present invention, the bread added with green tea powder 3% was most preferred in terms of elasticity and chewiness, and in the case of hardness, the bread added with 2% was evaluated to be good, and the difference was significantly different from the non-added bread in elasticity, chewiness and hardness. There was. The bread added with 2% green tea was evaluated as the most moist, but there was a significant difference from the non-added bread. The flavor of bread added with 3% substitute was evaluated as the best, and there was a significant difference from the bread without additives. The bread added with 2% and 3% green tea powder had a higher preference than the bread without additives. Green tea fresh leaves added group showed the same tendency as the results of the present invention and the present invention of Lee Mi-kyung (1989), which showed a higher degree of preference than the group without addition. In making Jeju barley bread, barley bread with green tea powder was preferred to non-added bread in all items. In terms of color and aroma, barley bread with green tea powder tended to be higher than barley bread without green tea, but barley bread with 4% green tea powder had a lower preference for each item. appear. This is because the higher the concentration, the more tannin or caffein of the tea is eluted, so the astringent taste and bitter taste are stronger, and the crude fiber content is also increased, so adding the amount of preference limits reduces bread's elasticity and chewiness. It seems to lower the preference. As the amount of green tea added increased, the hardness and the moistness of the bread tended to favor the bread with green tea powder rather than the unsweetened bread, and the overall preference also tended to favor the bread with green tea powder.

[Table 23] Sensory Characteristics of Jeju Barley Bread by Addition Ratio of Green Tea Powder

2) mechanical texture characteristics

Tables 24 to 27 and FIGS. 13 to 16 show the differences in hardness, cohesiveness, springiness, chewiness, etc. according to storage periods by varying the addition ratios of Jeju barley bread by variance analysis and Duncan's multiple range test.

① Hardness

As shown in Table 24 and FIG. 13, when the green tea powder addition ratio was different, there was a significant difference as the storage period elapsed (P <0.01), and as the storage period became longer, the hardness increased and hardened. There was a significant difference in hardness after 1 day storage for both no added samples and added samples. There was no significant difference between the samples during storage from 3 to 5 days in the case of no additives, but the samples added with green tea powder significantly increased the hardness of the bread during the storage period from 1 to 7 days. Floured bread was found to be harder. Increasing the ratio of green tea barley bread, there was no significant difference between the additive and the sample until the third day. As the ratio of green tea was increased, the hardness tended to increase significantly. From the 5th day of manufacture, there was a significant difference between the sample and the added sample, and the addition of green tea significantly influenced the hardness. As described in the invention of Kwon Mi-young (1996), the hardness reported that the hardness of Injeulmi increased as the amount of green tea powder increased, and that the hardness of bread increased as the concentration of powdered green tea was increased. Consistent with the report of elaboration (1999). According to the results of Kim Jung-soo (1997), powdered green tea was also reported in the invention of Jung Hyun-sil (1999), which is one of the factors affecting the texture of bread, which is moist and soft, which reduces the aging of bread. It was reported that the bread added with was more firm than the green tea-free group, and also related to the aging phenomenon of bread.

[Table 24] Hardness of Jeju Barley Bread by Addition Ratio of Green Tea Powder and Storage Period

② Cohesiveness

As shown in Table 25 and FIG. 14, there was a significant difference in both the additive and the sample, regardless of the green tea powder addition ratio (P <0.01). The cohesiveness decreased as the storage period increased, but the cohesiveness of the additive-free samples decreased significantly during the storage period from 1 to 7 days. Green tea powder added samples showed significant difference between samples after 1 day storage, but 2% did not show significant difference from 3 days after storage to 7 days, and 3% of samples were stored between 3 days after storage There was no significant difference in, and 4% had no significant difference between 3 and 5 days of storage. On the first day of making barley bread, the cohesiveness decreased significantly as the addition ratio was increased, but there was no significant difference until the 5th day in the sample after one day. Lee Mi-kyung (1989) and Kim Min-na (1994) also reported that cohesiveness decreased as the amount of green tea added increased. On the first day of manufacture, there was no significant difference between the green barley bread and the green barley bread.

[Table 25] Cohesiveness of Jeju Barley Bread by Addition Ratio of Green Tea Powder and Storage Period

③ Springiness

As shown in Table 26 and Figure 15 Green Tea Powder There was a significant difference (P <0.01) between the non-added samples and the added samples, and the elasticity was significantly decreased as the storage period increased. The elasticity of barley bread with no added barley bread and 2% was the best, but the elasticity of barley bread was significantly decreased as the day passed, while the barley bread with 3% and 4% added was elastic even up to 3 days of storage. There was no significant difference in, maintaining the same elasticity as the first day of manufacture. On the first day of manufacture, the elasticity was significantly decreased as the addition ratio was increased, but there was no significant difference in the elasticity of the added bread and the addition of green tea powder during the 3rd to 5th days. Lee Mi-kyung (1989) and Kim Mina (1999) also reported that the elasticity decreased as the amount of green tea added increased. In addition, the elasticity reported that the greater the moisture content, the present invention, since the addition of green tea powder with less moisture than wheat flour and barley flour, barley bread added 3% and 4% on the first day of manufacture is less elastic than the barley bread without additives Appeared.

[Table 26] Elasticity of Jeju Barley Bread by Addition Ratio of Green Tea Powder and Storage Period

④ Chewiness

As shown in Table 27 and Figure 16 The chewiness of barley bread prepared by varying the amount of green tea powder was significantly different between samples as the storage period elapsed. In the case of the additive-free sample, the chewiness was significantly decreased after one day, but the difference in chewiness of the sample added with green tea powder was significantly lower even though the storage period was longer, and the chewiness of the bread did not change significantly. As the addition rate of green tea increased, chewiness tended to increase significantly, but until the third day of manufacture, there was no significant difference between the additive and the sample. After 3 days of preparation, there was a significant difference between the addition of green tea powder and the added sample.In addition, the increase of green tea powder did not affect the chewiness during the storage period, and there was a markedly significant difference from the no addition sample. there was.

Table 27: Chewing Properties of Jeju Barley Bread by Addition Ratio and Storage Period of Green Tea Powder

(3) Correlation between organoleptic test and mechanical properties

Table 28 shows the correlation between the sensory and mechanical properties of Jeju barley bread with different green tea powder addition ratios. The hardness of the sensory properties was negatively correlated with the cohesiveness and springiness of the mechanical measurements, indicating that green coarse barley bread's internal cohesiveness and elasticity were inferior when green tea powder was added. The moistness of the sensory characteristics was negatively correlated with the hardness of the mechanical measurements, so that the preference of moist bread was softer. The springiness of the sensory properties was positively correlated with the chewiness of the mechanical measurements, and the breadability of the bread was increased when green tea powder was added and the bread was not preferred.

The chewiness of sensory characteristics was negatively correlated with the cohesiveness and springiness of the mechanical measurements. When the addition of green tea powder increased the chewiness, the preference for bread with large texture was decreased.

Table 28: Correlation between Sensory and Mechanical Properties of Jeju Barley Bread Added with Green Tea Powder

(4) Aging degree by enzyme digestion rate

Table 29 and Figure 17 compares the change of enzyme digestion rate of Jeju barley bread prepared by varying the addition rate of green tea powder during the storage period. When the addition ratio was different, there was a significant difference between samples as the storage period became longer regardless of the addition amount. In the barley bread and the bread made with green tea, the enzyme digestion rate showed a significant decrease from day to day. On the first day of manufacture, there was a significant difference between unadded barley bread and added barley bread (P <0.05). Looking at the initial enzyme digestion graph of the green tea powder added barley bread according to the storage period, the enzyme-free digested bread was better than the barley bread prepared by adding green tea powder. This is because the amount of starch, which affects luxury, has been partially replaced by the amount of green tea powder instead of flour and barley flour. However, the aging rate was faster due to the rapid decrease of enzyme digestion rate as the storage period passed, whereas the barley bread prepared with green tea powder was slow to aging. Most salts except sulphate and ions such as Ba ++, Sr ++, Ca ++, K ++ and Na ++ promote swelling to promote gelatinization while inhibiting aging (food chemistry, 1990). Since it contains a large amount of minerals, such as phosphorus and phosphorus, it is thought that aging is suppressed by this.

[Table 29] Enzyme Digestion Rate of Barley Bread Prepared by Green Tea Powder Addition and Storage Period

4) Quality Characteristics of Barley Bread with Different Contents of Juice

(1) sensory evaluation

Table 30 and Figure 18 is the sensory test results of Jeju barley bread prepared by varying the addition ratio of juice. As a result of sensory evaluation of Jeju barley bread added with sesame juice, there was no significant difference between the sample added and the sample added. The elasticity of bread was best evaluated with no juice, because the bread added with juice gave a feeling of sticking in the mouth, but it was not significantly different from the bread added with 80%. However, the preference for elasticity of bread with more than 80% juice was significantly lower. The hardness and chewiness of the bread were the most preferred in the 80% bread, but there was no significant difference between the bread without the added bread and the barley bread added with the 90% bread. The moistness of bread was best evaluated with no added bread and 90% added bread, and the flavors with bread added with 90% and 100% were most preferred. It is thought that the aroma component of the juice did not act as an off-flavor in barley bread. Overall preference was evaluated to prefer the 90% substitute barley bread, which was more preferred than the non-added bread because it was less objectionable to color and had a mild fragrance. In the case of bread without added juice, elasticity and moistness tended to be higher in preference to bread added with juice. As the added amount increased, the preference for bread hardness and chewiness decreased, but the flavor tended to increase. When barley bread was prepared by adding sesame juice, barley bread with added flavor and color of sesame juice was generally preferred, even though it was less elastic and slightly harder than non-added bread.

[Table 30] Sensory Characteristics of Jeju Barley Bread According to the Proportion of Juice

(2) mechanical properties

Tables 31 to 34 and FIGS. 19 to 22 show the differences in hardness, cohesiveness, springiness, and chewiness according to storage periods by varying the addition ratios of Jeju barley bread by variance analysis and Duncan's multiple range test.

① Hardness

As shown in Table 31 and FIG. 19, when barley bread was prepared by changing the juice addition ratio, there was a significant difference regardless of the storage period (P <0.01), and the barley bread increased significantly as the storage period increased. It tended to be hard. In the case of barley bread without storage, the hardness of bread increased significantly after one day of storage, but there was no significant difference in hardness until 3 days of storage. On the first day of making barley bread, there was a significant difference in hardness between the added and non-added samples when the amount of juice was added. On the third day, there was no significant difference between the sample without addition and the added sample. Increasing the ratio of juice added hardness increased, but the hardness of the juice-added bread was significantly higher than the non-added bread, there was no significant difference between the added bread with different juice levels up to 5 days of manufacture. In the invention of Lee Young-soon (2000), it is inconsistent with the report that the higher the amount of powder added, the lower the firmness, and the results of the present invention. It was consistent with the invention result that the hardness was increased.

[Table 31] The hardness of Jeju barley bread according to the addition ratio and storage period

② Cohesiveness

In Table 32 and FIG. 20, there was a significant difference between all samples as the storage period increased, regardless of the juice addition ratio. In the case of no additives, the cohesiveness was significantly decreased as the storage period elapsed. The difference in cohesiveness was significantly lower in the sample containing 90% of the juice, but the sample added until 100 days was stored in the sample containing 100%. There was no significant difference. Increasing the amount of juice added compared with the barley bread without added the barley bread, the samples did not have a significant difference in cohesiveness until the 5th day of manufacture. When barley bread was prepared by increasing the amount of sesame juice, the change of internal cohesion was less than that of barley bread, and when the barley bread was prepared by increasing the ratio of juice, it did not affect the cohesiveness of bread during the storage period. . However, in the seven days of manufacture, the barley bread with the added juice increased slightly on the seventh day even though the cohesiveness of the barley bread decreased compared to the fiveth day. This is because the barley bread with the added juice contains more moisture than the barley bread without additives.

[Table 32] Cohesiveness of Jeju Barley Bread by Addition Ratio and Storage Period

③ Springiness

As shown in Table 33 and FIG. 21, the samples of the added barley bread and the sample of the added barley bread showed significant differences between the samples as the storage period elapsed. The barley bread was significantly reduced in elasticity during storage, but the bread added with sesame juice remained elastic because there was no significant difference between samples until 3 days of storage. When the ratio of added juice was increased, there was no significant difference between the samples without added barley bread and added barley bread until the 5th day of preparation, and the difference in elasticity was not significant even if the addition ratio was increased.

[Table 33] Elasticity of Jeju Barley Bread by Addition Ratio and Storage Period

④ Chewiness

In Table 34 and Figure 22, the chewiness of the barley bread prepared by varying the addition ratio of the juice was significantly different between the samples as the storage period elapsed except barley bread added 100%, no additive bread added Chewability tended to be significantly lower than bread. The barley bread did not show a significant difference between samples until 3 days of storage, while maintaining the chewy texture. However, in the case of juice barley bread according to the addition ratio, a significant difference between samples even after 90% and 100% of storage time passed There was no. When barley bread was prepared by increasing the addition ratio, the chewing property of the added barley bread was significantly higher than that of the non-added bread, and the chewingability was significantly increased as the addition ratio was increased. Increasing the addition rate of juice was not significantly different from the sample added up to 3 days before the preparation. Mechanical measurements of barley bread with sesame juice were consistent with the report of Choi, Sung-Hee (2002), who reported that the hardness and chewiness increased and the elasticity decreased significantly as the amount added.

[Table 34] Chewing Properties of Jeju Barley Bread by Addition Ratio and Storage Period

3) Correlation between sensory tests and mechanical properties

Table 35 shows the correlation between the sensory and mechanical properties of Jeju barley bread with different juice addition ratios. The hardness of the sensory properties was negatively correlated with the hardness, cohesiveness, springiness and chewiness of the mechanical measurements, indicating that hardness cohesion, elasticity, and chewiness decreased when the bread was hardened with juice. The moistness of the sensory characteristics was negatively correlated with the hardness, cohesiveness, and chewiness of the mechanical measurements, indicating that the hardness, cohesiveness, and chewiness of the bread were reduced when the moist bread was added with moist feeling. The springiness of the sensory characteristics was negatively correlated with the hardness of the mechanical measurements, indicating that the hardness of the bread was soft when preference was given to bread with high elasticity. The chewiness of the sensory characteristics was negatively correlated with the hardness of the mechanical measurements, indicating that the hardness of the bread was firm when the preference for bread with chewy texture was added.

Table 35: Correlation between Sensory and Mechanical Properties of Jeju Barley Bread Added with Juice

 4) Aging degree by enzyme digestion rate

Table 36 and Figure 23 is the digestion rate of the enzyme according to the storage period measured by varying the addition rate in the production of Jeju barley bread. There was a significant difference between samples as the storage period became longer regardless of the added amount. Enzyme digestion rate was significantly decreased in the barley bread without the juice, whereas the barley bread with the juice was significantly different between the samples after 3 days of storage. On the first day of making barley bread by increasing the amount of juice added, there was no significant difference between the barley bread and the barley bread. However, the samples according to the amount added after day 1 were all significantly different. In the case of no-added bread and sesame barley bread, the digestion status was similar on the first day, but the barley bread prepared with the added juice had a slow aging rate as the storage period passed. 아 Amylose content of starch is composed of about 21%. Amylose is rapidly gelatinized at 60 or more, and amylose and amylopectin are simultaneously gelatinized at 50 or more compared to other starches (Lee Young-sun et al., 1999; Cha, H. et al., 1984). Therefore, in case of barley bread added with sesame seeds, enzyme digestion of starch was better than that without bread, and the aging rate during the storage period was faster without additives. Has been shown to have the effect of inhibiting aging of starch.

[Table 36] Enzymatic Digestion Rate of Barley Bread Prepared by Addition Ratio and Storage Period

As can be seen from the practice of the present invention, all the respondents use the Jeju barley bread as a breakfast or health food as a result of the very low response rate that Jeju barley bread is used as a health food or breakfast substitute. The present invention, conducted in the sense that the promotion of nutritional aspects is necessary, was able to appeal to young people in taste, shape, and size, and could be sufficiently used as a snack or diet substitute, and was in danger of adult disease after 40s. In order to not only function as a health food before exposure, but also to improve product competitiveness compared to other products, the barley bread is transformed into a new taste that is soft and reinforced with barley bread, which is not luxurious, mainly with barley. And barley of various ingredients containing functional ingredients It is a useful invention that can be competitively used in various types of barley bread that adds the natural color of food by adding it, and preserves the characteristics of Jeju barley bread, and improves the quality by adding functional food, which is a product of Jeju Island, and improves the taste, color, Jeju barley with the characteristics of Jeju region, which has a high degree of preference as it improves mechanical and sensory quality characteristics and adds color and taste to the barley bread, especially by adding sesame juice to barley bread to diversify the shape and to benefit nutrition and health. Bread is a very useful invention.

As a result of sensory test on Jeju barley bread, the sweet pumpkin powder had the best moisture and flavor with 5% added bread, and the overall preference was significantly higher than the bread without added sweet pumpkin powder (P <0.01). In the case of barley bread with green tea powder, 3% added bread was preferred, but 2% added bread was preferred in hardness, and there was a significant difference from the non-added bread (P <0.01). And the sensory results for the addition of juice in the present invention was evaluated as being significantly preferred to the barley bread added 90% of the juice compared to the non-added bread because it was less objectionable to color and the fragrance of the fragrance was more preferred. I think.

As a result of the measurement of mechanical properties, the hardness, elasticity and chewiness of the pumpkin powder increased and the cohesiveness increased. In the reference experiment of green tea powder, hardness and chewiness increased, but cohesiveness and elasticity decreased. And when the juice according to the present invention was added, hardness, cohesiveness, chewiness increased, and elasticity decreased. Increasing the level of ingredients added during barley bread production tended to decrease the elasticity of the bread.

In case of hardness, the hardness of 4% and 5% sweet pumpkin powder and green tea powder added and unrefined barley bread were not significantly different between samples until 3 days after the preparation. . However, in the sensory evaluation, the added bread was more preferred than the non-added bread.

Compared with the added barley bread, the change in cohesiveness during storage period was not significantly different from the unsweetened barley bread until 3 days after storage, and the green tea powder 3% and 4% Bread added was no difference in cohesiveness between samples until the 5th day of storage except the first day of manufacture. In both the added and unsweetened pumpkin powder, the elasticity decreased significantly after one day (P0.01), but there was no significant difference between the 3 and 7 days of storage for the added bread. In the case of green tea barley bread added with 3% and 4% and bread added with juice, the elasticity remained unchanged even after 3 days of manufacture, but the added bread decreased significantly after one day (P <0.01).

The barley bread containing the added sweet pumpkin powder had higher chewiness compared to the non-added bread, but in the sensory test results, the bread containing 4% and 5% sweet pumpkin powder was preferred. There was no significant difference in the chewiness, and the added bread had a significant decrease in chewiness after one day, but there was a significant difference from 3 to 7 days of storage. Green tea barley bread added with 2% and 3% and barley bread added with juice did not affect the chewiness as there was no significant difference between samples even after the storage period. Significantly decreased (P <0.01).

The correlation between sensory test and mechanical texture characteristics showed that the elasticity and chewiness of bread were inferior when the added sweet pumpkin powder preferred bread with soft and moist feeling. In the case of green tea powder, the cohesiveness and elasticity of bread decreased as the hardness was hard and the bread was chewy. When the juice according to the present invention was added, the bread was soft and the cohesiveness and the breadability of the bread were reduced when the juice preferred the moist bread.

In the aging degree by enzyme digestion rate, starch powder and green tea powder were replaced with the amount of flour and barley powder, so the amount of starch was reduced. In the case of the juice according to the present invention, the starch is solubility and swelling power than wheat flour, so that the gelatinization is well performed, so that the enzyme digestion is better than the non-added bread, and the aging is progressed slowly during the storage period. It has been shown to have an effect of delaying aging of barley bread.

Through the above invention, barley bread prepared by adding sweet pumpkin powder, green tea powder, and juice to wheat flour and barley flour during barley bread production has increased preference compared to no barley bread.

The most preferred ingredients of Jeju barley bread with different levels of addition were 5% for sweet pumpkin powder, 3% for green tea powder, and 90% for vinegar according to the present invention. In the experimental invention carried out by storing the Jeju barley bread prepared by varying the amount added in 20 incubators, all of the pumpkin powder, green tea powder, and juice were slowed aging compared to the barley bread without additives, and there was an effect of inhibiting the aging of starch during the storage period.

As a result, in the production of Jeju barley bread, the addition of subsidiary materials such as sweet pumpkin powder, green tea powder, and sesame seeds all improved the color, taste, and flavor. It is believed that you can. In particular, the natural color used in the barley bread is a useful invention that can effectively enhance the image of the high-quality products different from the color of the barley bread that is currently commercially effective to effectively inform the characteristics and properties of the barley bread.

1 shows the experience of eating Jeju barley bread

2 is a survey result of intention to present Jeju barley bread to others

3 is why the crush is not felt among people who are not willing to present Jeju barley bread

4 is a production process of Jeju barley bread

5 is a calibration curve of the maltose basic solution (Calibration curve)

6 is a sensory characteristic of Jeju barley bread according to the addition ratio of sweet pumpkin powder

7 is the hardness of Jeju barley bread according to the addition ratio and storage period of sweet pumpkin powder

8 is the cohesiveness of Jeju barley bread according to the addition ratio and storage period of sweet pumpkin powder

9 is the elasticity of Jeju barley bread according to the addition ratio and storage period of sweet pumpkin powder

10 is chewability of Jeju barley bread according to the addition ratio and storage period of sweet pumpkin powder

11 is digestion rate of barley bread according to the storage period of sweet pumpkin powder

12 is sensory characteristics according to the addition rate of green tea powder

13 is the hardness of Jeju barley bread according to the addition rate and storage period of green tea powder

14 is the cohesiveness of Jeju barley bread according to the addition rate and storage period of green tea powder

15 is the elasticity of Jeju barley bread according to the addition rate and storage period of green tea powder

16 is chewing properties of Jeju barley bread according to the addition rate and storage period of green tea powder

17 is enzyme digestion rate of barley bread according to the storage period of green tea powder

18 is sensory characteristics according to the addition ratio of juice

19 is the hardness of Jeju barley bread according to the addition ratio and storage period of the juice

20 is the cohesiveness of Jeju barley bread according to the addition ratio and storage period of the juice

21 is the elasticity of Jeju barley bread according to the addition ratio and storage period of the juice

22 is chewability of Jeju barley bread according to the addition ratio and storage period of the juice

23 is the digestion rate of enzyme barley bread according to the storage period of juice

Claims (3)

 Wheat flour 36%, barley flour 15.8%, water 34.4%, sugar 7.9%, margarine 2.6%, yeast 2.1%, salt 0.9%, baking powder 0.7%, improver 0.5%, baking soda 0.3 After preparing the weight percent basic mixture, first sift the flour, mix it with barley flour, mix with water, yeast, salt, baking powder at a constant ratio, and then use a 106 rpm mixer for 1 minute 30 seconds and a 196 rpm mixer. After mixing for 1 minute, first fermentation at 26 ° C for 30 minutes, divided into 35g each, after 5 minutes of bench time, make a round shape, then fermentation at 37 ° C for 25 minutes, and bake in oven for 8 minutes. The method for producing Jeju barley bread, which is prepared by cooling for 30 minutes after completion, wherein the weight of the barley bread is added to the wheat and barley powder in an amount of 90% by weight in the mixing step. delete. delete.