KR100555841B1 - Process of manufacturing a bread mixed with protein hydrolysate - Google Patents

Abstract

The present invention relates to a bakery manufacturing method for making bread by adding a protein hydrolyzate for a bakery additive having a molecular weight cutoff of 500 to 100,000 of a protein hydrolyzate obtained by decomposing a protein contained in a bakery flour. 0.5 to 5 parts by weight of gluten hydrolysed peptides hydrolyzed with 0.1 parts by weight of proteolytic enzymes containing pepsin, trypsin and chymotrypsin in 100 parts by weight of flour, the raw material for baking It relates to a manufacturing method and additives for bakery to add bread to make bread.

Baking, Vital Gluten, Pepsin, Trypsin, Chymotrypsin, Proteases, Peptides, Protein Hydrolysates

Description

Additives for bakery using protein hydrolyzate and method for manufacturing frozen bread using same {Process of manufacturing a bread mixed with protein hydrolysate}

Figure 1 shows the pepsin hydrolysis process of vital gluten.

Figure 2 shows the trypsin hydrolysis process of raw gluten (vital gluten).

Figure 3 shows the chymotrypsin hydrolysis process of vital gluten.

Figure 4 shows the process of preparing a baking additive by fractionating the enzyme-degraded gluten by ultrafiltration without freeze drying according to the molecular weight size.

The present invention relates to a method of manufacturing a bakery to prepare bread by adding a protein hydrolyzate that breaks down the protein with a protease. More specifically, the present invention provides a bakery to manufacture bread by adding a protein hydrolyzate for a bakery additive having a molecular weight cutoff of 500 to 100,000 which is a protein hydrolyzate of the protein contained in the bakery flour. It is about a method.

The present invention relates to a method of manufacturing bakery, which manufactures bread by adding a hydrolyzed peptide obtained by hydrolyzing gluten, a protein component contained in bakery flour, as an additive and using it to flour, a raw material of bakery. It is about. The present invention is to prepare a gluten hydrolysis peptide hydrolyzed 10 parts by weight of gluten, a protein component contained in baking flour with 0.1 parts by weight of protease, including pepsin, trypsin and chymotrypsin and flour 100 as a raw material of baking It relates to a method of manufacturing a baker to add bread 1 to 0.5 parts by weight to produce bread.

Among various additives added to the baking process, an oxidizing agent such as KBrO ₃ serves to improve the elasticity of the dough and increase the bread volume by the gluten and chemical oxidation of the dough. However, the safety of these additives has raised the need for new additives to replace them. The addition of such oxidants is essential, especially when using frozen dough. Therefore, to increase the volume of the bread, such as KBrO ₃ , in particular to obtain an additive that can prevent the freezing disorder such as decrease in the volume of the bread even after frozen storage of the dough.

In the case of KBrO ₃ or vitamin C, which is an oxidizing agent, gluten thiol (-SH) formed during the kneading process by chemical oxidation reaction crosses disulfide (SS) by oxidation of bromic acid (KBrO ₃ → KBr + 3O). Forming cross-linking enhances the gluten network work, which increases dough elasticity and prevents dough breakdown that can occur in over mixing. Therefore, the present invention intends to use a protein capable of inducing disulfide cross link in developing an additive capable of performing this function. Generally, frozen gluten is used as an additive when the protein content of the flour used in baking or baking is low or the quality is not good. However, raw gluten increases the bread volume, but the disadvantage is that the fermentation time is longer and the texture of the bread is lowered. Therefore, the present invention overcomes the problems caused by the addition of protein, and since the thiol (-SH) of gluten forms more disulfide crosslinks by the addition of peptides, the fermentation process does not require an extended fermentation time by strengthening the gluten network. The CO ₂ gas produced in the trap is collected to increase the volume of the bread and to form a uniform grain structure.

Among various additives added to the baking process, oxidizers such as KBrO ₃ enhance the dough elasticity and increase the bread volume by the gluten and chemical oxidation of the dough. The need for additives has arisen. Especially when frozen dough is used, the addition of such oxidant is essential, and it is necessary to obtain an additive which increases the bread volume such as KBrO ₃ and prevents freezing disorders such as decrease of bread volume even after freezing storage of dough. Therefore, a new production method for producing bread is produced by producing a hydrolyzed peptide obtained by hydrolyzing a protein contained in baking flour with a protease.

The present invention relates to a method of manufacturing a bakery to prepare bread by adding a protein hydrolyzate that breaks down the protein with a protease.

The present invention relates to a bakery manufacturing method for making bread by adding a protein hydrolyzate for a bakery additive having a molecular weight cutoff of a protein hydrolyzate obtained by decomposing a protein contained in bakery flour with a protease. In the present invention, the protein hydrolyzate is prepared by ultrafiltration with an ultrafiltration membrane having a molecular weight cutoff of 500 to 100,000 without lyophilization of the protein contained in the baking flour with protease, and the protein contained in the baking flour. Protein wheat flour, including wheat flour gluten, and protease is one or more selected from the group consisting of pepsin, trypsin, and chymotrypsin. In the present invention, the use of the ultrafiltration membrane having a molecular weight cutoff of 500 or less was found that the efficiency of the ultrafiltration was too low and that the use of the ultrafiltration membrane having a molecular weight cutoff of 100,000 or more reduced the effect of the present invention. The present invention also relates to a method of manufacturing a frozen bread for producing bread by adding corn protein or sardine protein to the dough of the frozen bread.

The present invention also relates to a method for producing a bakery bread by adding 0.5 to 5 parts by weight of protein hydrolyzate hydrolyzed with 0.1 parts by weight of protease to 100 parts by weight of flour, the raw material for baking. When 0.5 parts by weight or less of the hydrolyzed protein hydrolyzate in the baking process of the present invention is added to 100 parts by weight of wheat flour, which is the raw material for baking, the effect of the present invention is not shown, and 5 parts by weight or more of the hydrolyzed protein hydrolyzate is added to the baking. When added to 100 parts by weight of flour as a raw material, the effect of the present invention is well shown, but the taste and taste of baking may be altered.

The protein used in the present invention includes raw wheat gluten, a protein component contained in baking flour, and the protease used in the present invention is preferably at least one selected from the group consisting of pepsin, trypsin, and chymotrypsin. In addition, the protein used in the present invention includes corn protein or sardine protein.

In the present invention, it is preferable to add 0.5 to 5 parts by weight of protein hydrolyzate hydrolyzed with 0.1 parts by weight of proteolytic enzyme to 100 parts by weight of flour, a raw material for baking, to prepare bread.

The present invention provides a gluten hydrolysing peptide obtained by hydrolyzing 10 parts by weight of gluten, a protein component contained in baking flour with 0.1 parts by weight of protease, and 0.5 to 5 parts of gluten hydrolyzing peptide to 100 parts by weight of flour, the raw material of baking. The present invention relates to a baker's method of making bread by adding parts by weight. The present invention is to prepare a bread by adding 0.5 to 5 parts by weight of gluten hydrolysis peptide hydrolyzed 10 parts by weight of gluten, a protein component contained in baking flour with 0.1 parts by weight of protease It is preferable.

Flour used in the present invention (strong wheat max, Samyangsa), salt (refined salt, Haegeum), sugar (white sugar, Samyangsa), yeast (Saf Levure-instant, France) and shortening (Alps Shortening-200, Seoul Heinz) It was purchased and used. The flour used in the present invention had a protein content of 13% (N × 5.74) and a ash content of 0.54%. The oxidizing additive used to compare with the efficacy of the oxidizing agent used in the present invention is KBrO ₃ , the control product was added to the product without addition and additives at all, gluten, raw gluten and various peptides And the peptides prepared in the laboratory were added and kneaded to compare bread quality according to the additives. The additives purchased in the present invention and used in the experiments were KBrO ₃ (Sigma Chemical Co., Germany), Bonito peptide (Japan Chemicals, Japan), Corn peptide (Senmi Extracts Co., Japan), Vital gluten (Amylium France, France), Non-vital gluten (Sigma Chemical Co., Germany), Gluten hydrolysate (enzymatic hydrolysis, Sigma Chemical Co., Germany ), Silk-peptide (Sindo Biosilk Co., Ltd.) and pure dipeptide Gln-Gly (Sigma Chemical Co., Germany) and the preparation method of the peptide is shown in FIGS. Prepared in the same manner.

In the present invention, the gluten and enzymes used for hydrolysis of gluten are vital gluten (Amylium France, France), pepsin (Sigma, EC 3.4.23.1 2500 unit / mg protein at pH 2.0, 37 ^o C), trypsin (Sigma, type II-S, EC3.4.21.4, 1000-2000 BAEE unit / mg solid at 25 ^o C pH7.6) and chymotrypsin (Sigma, EC 3.4.21.1 40-60 unit at pH 7.8, 25 ^o C).

In the present invention, the p4 peptides of Table 2 were prepared according to FIG. 1, but the p1, p2, and p3 samples of Table 2 were different from the addition of enzymes and the reaction pH and the time of the enzyme reaction in the process of FIG. Prepared. In the present invention, p1 of Table 2 did not add pepsin, p2 did not add pepsin to adjust the gluten slurry to pH 4 and p3 was hydrolyzed for 30 minutes. In the present invention, the p6 peptides of Table 2 were prepared according to FIG. 2, but p5 was prepared without adding an enzyme to the process prepared by the process of FIG. 2. In the present invention, p5 of Table 2 was not added trypsin and p8 was prepared pepsin according to Figure 3, p7 was prepared without the addition of the enzyme in the process of Figure 3 without the addition of chymotrypsin.

Example 1

The raw wheat gluten slurry prepared by adding 300 ml of water to 40 g of wheat flour gluten was adjusted to pH 2.0 using 6N HCl, and 400 mg of pepsin was added to the wheat flour gluten slurry, incubated at 45 ° C. for 1 hour, and incubated. Boil for 15 minutes and then cool to room temperature. The mixture was again adjusted to pH 6.6 using 4N NaOH, centrifuged for 20 minutes, the supernatant was separated, and pelletized in water (300 mL) to prepare a slurry. After centrifugation at 2500 × g for 20 minutes, the supernatant was separated, the pellet was homogenized in water and freeze-dried to obtain a freeze-dried powder ( p4 ) was prepared as shown in FIG.

Example 2

The wheat flour gluten slurry prepared by adding 300ml of water to 40g of wheat flour gluten was adjusted to pH 7.6 using 2N NaOH, and then trypsin 300mg was added to the wheat flour gluten slurry, incubated with stirring at 30 ° C for 3 hours and incubated at 100 ° C. Boil for 15 minutes and then cool to room temperature. The mixture was again adjusted to pH 6.6 using 2N HCl, centrifuged for 20 minutes, the supernatant was separated, and pelletized in 300 ml of water to prepare a slurry. After centrifugation at 2500 × g for 20 minutes, the supernatant was separated, the pellet was homogenized in water and freeze-dried to obtain a freeze-dried powder ( p6 ) was prepared as shown in FIG.

Example 3

The raw wheat gluten slurry prepared by adding 300 ml of water to 40 g of wheat flour gluten was adjusted to pH 8.0 using 2N NaOH, and then incubated with 30 mg of chymotrypsin to the wheat flour gluten slurry at 30 ° C. for 3 hours and 20 minutes. Boil at 100 ° C. for 15 minutes and then cool to room temperature. The mixture was again adjusted to pH 6.6 using 2N HCl, centrifuged for 20 minutes, the supernatant was separated, and pelletized in 300 ml of water to prepare a slurry. After centrifugation at 2500 × g for 20 minutes, the supernatant was separated, the pellet was homogenized in water and freeze-dried to obtain a freeze-dried powder ( p8 ) was prepared as shown in FIG.

Example 4

The raw wheat gluten slurry prepared by adding 300 ml of water to 40 g of wheat flour gluten was adjusted to pH 2.0 using 6N HCl, and 400 mg of pepsin was added to the wheat flour gluten slurry, incubated at 45 ° C. for 1 hour, and incubated. Boil for 15 minutes and then cool to room temperature. The mixture was again adjusted to pH 6.6 using 4N NaOH, centrifuged for 20 minutes, the supernatant was separated, and pelletized in water (300 mL) to prepare a slurry. After centrifugation at 2500 × g for 20 minutes, the supernatant was separated and the peptide solution produced by homogenizing pellets in water and enzymatic hydrolysis of gluten (Millipore stirred cells, amicon Bioseparations, Bedford, USA) Using the three ultrafiltration membranes (molecular cutoff) different from each other was fractionated as shown in FIG. The ultrafiltration membranes used were cutoff 500 (cellulose acetate YC05, Millipore, Bedford, USA), cutoff 10,000 (regenerated cellulose, YM10, Millipore, Bedford, USA), cutoff 100,000 (regenerated cellulose, YM100, Millipore, Bedford, USA). Fractionated peptides were lyophilized and powdered.

Example 5

The wheat flour gluten slurry prepared by adding 300ml of water to 40g of wheat flour gluten was adjusted to pH 7.6 using 2N NaOH, and then trypsin 300mg was added to the wheat flour gluten slurry, incubated with stirring at 30 ° C for 3 hours and incubated at 100 ° C. Boil for 15 minutes and then cool to room temperature. The mixture was again adjusted to pH 6.6 using 2N HCl, centrifuged for 20 minutes, the supernatant was separated, and pelletized in 300 ml of water to prepare a slurry. After centrifugation at 2500 × g for 20 minutes, the supernatant was separated and the peptide solution produced by homogenizing pellets in water and enzymatic hydrolysis of gluten (Millipore stirred cells, amicon Bioseparations, Bedford, USA) Using the three ultrafiltration membranes (molecular cutoff) different from each other was fractionated as shown in FIG. The ultrafiltration membranes used were cutoff 500 (cellulose acetate YC05, Millipore, Bedford, USA), cutoff 10,000 (regenerated cellulose, YM10, Millipore, Bedford, USA), cutoff 100,000 (regenerated cellulose, YM100, Millipore, Bedford, USA). Fractionated peptides were lyophilized and powdered.

Example 6

The raw wheat gluten slurry prepared by adding 300 ml of water to 40 g of wheat flour gluten was adjusted to pH 8.0 using 2N NaOH, and then incubated with 30 mg of chymotrypsin to the wheat flour gluten slurry at 30 ° C. for 3 hours and 20 minutes. Boil at 100 ° C. for 15 minutes and then cool to room temperature. The mixture was again adjusted to pH 6.6 using 2N HCl, centrifuged for 20 minutes, the supernatant was separated, and pelletized in 300 ml of water to prepare a slurry. After centrifugation at 2500 × g for 20 minutes, the supernatant was separated and the peptide solution produced by homogenizing pellets in water and enzymatic hydrolysis of gluten (Millipore stirred cells, amicon Bioseparations, Bedford, USA) Using the three ultrafiltration membranes (molecular cutoff) different from each other was fractionated as shown in FIG. The ultrafiltration membranes used were cutoff 500 (cellulose acetate YC05, Millipore, Bedford, USA), cutoff 10,000 (regenerated cellulose, YM10, Millipore, Bedford, USA), cutoff 100,000 (regenerated cellulose, YM100, Millipore, Bedford, USA). Fractionated peptides were lyophilized and powdered.

Experimental Example 1 Preparation of Unfrozen Bread

Baking dough is AACC Method 10-10B straight dough method [AACC Approved Methods, American Association of Cereal Chemistry, St. Paul, Minnesota, Vol. II-10-10B Optimized straight-dough bread-making method, 9th ed. (1995)], and the blending ratio of the raw materials used in the experiment was based on the baker's weight% (Baker's%) represented by considering the amount of flour as 100% based on the composition of Table 1, the control to add KBrO ₃ 30 ppm of the weight of flour was added to the kneading process with water, and the additives such as peptides used in the experiment to replace KBrO ₃ were added to the flour in powder form. The dough is mixed with dry ingredients for 30 seconds at speed 1 using a dough mixer (Hobart N50, USA) and then wet ingredients for 1.5 minutes at speed 1 again. And 9.5 minutes at speed 2, 30 seconds at speed 1 was mixed to even the pores of the dough to be agglomerated into a mass and the final temperature of the dough was to be 27 ~ 28 ℃. However, when the bonito peptide and the peptide were added with 1.0% and 2.5%, and the uf2 and uf3 fraction powders obtained by ultrafiltration of protein hydrolyzate were added with 1%, the physical properties of the dough were very high. The mixing time was squeezed to shorten the mixing time to 8.5 minutes or 7.5 minutes at speed 2 to achieve the optimum mixing time of the dough. The dough is punched four times, the edges are removed and the scale is divided by 130g, and the shape of the dough is rounded by 20 roundings and put in a panning frame and the temperature is 30 ± 2 ℃ and 85 ±. It was fermented for 60 minutes in a fermenter (Softmill, Dae Hung Co., Korea) adjusted to a relative humidity of 5%. Baking for 18 minutes in an oven (Softmill, Dae Hung Co., Korea) adjusted to upper 200 ℃, 190 ℃ lower fire. Bonito peptides and peptides were baked for 16 minutes because the crust color became too dark when 1.0% and 2.5% were added.

[Table 1] Composition of flour dough

Experimental Example 2 Preparation of Frozen Bread

Put the dough prepared in the same way as the non-frozen bread in the pan and cover the surface with polyethylene film (Kim's wrap, Chung-Jung Food Co., Korea), and air at -70 ℃ so that the temperature inside the dough is -20 ℃ After cryogenic freezing for 50 minutes in an air deep freezer (PDF 9014 Ilshin Co., Korea) and frozen again in -20 ℃ air freezer (SR-62EA Samsung, Korea) for 7 days. Frozen dough was thawed for 16 hours in 4 ℃ refrigerator (SR-62EA Samsung, Korea), polyethylene film was removed and fermented in a fermenter (30 ± 2 ℃, 85 ± 5% RH) for 70 minutes, and then 200 ℃, upper The oven was baked for 18 minutes in an oven controlled at 190 ° C., and the dough to which 1.0% and 2.5% of bonito peptide and cone peptide were added was baked for 16 minutes.

Experimental Example 3 Quality Evaluation of Bread

The change in bread quality with additives was assessed by measuring the unusual volume after baking the bread. Each volume of bread (SV) is the volume of bread divided by weight, and the weight and volume of bread were measured after cooling at room temperature for 1 hour after baking, and the volume was measured by a seed replacement method using millet. The volume increase effect of the bread by the addition of peptides was higher than that of KBrO ₃ added bread (1), which had been hydrolyzed with pepsin and peptides hydrolyzed with trypsin, compared to breads without KBrO ₃ . P6) added the bread volume is relatively larger, it is seen that the largest volume of the bread with the addition of 1% Bonito peptide or 1 to 2.5% of the peptide among commercially available peptides. After freezing the dough and storing it for one week, the baked bread is most effective with the addition of peptides decomposed by trypsin, unlike the unfrozen bread, and it is the result of freezing when added 1% or 2.5% of the peptide among commercial peptides. The volume reduction was the least and this effect was more effective than KBrO ₃ (frozen bread SV = 3.72), the most commonly used oxidizing agent.

Table 2: Specific volume (volume / weight) of bread added with protein, peptide and gluten hydrolyzate

In the above, NF is a non-frozen bread, F is a frozen bread, KBrO ₃ 30ppm, Bonito peptide (Japan Chemicals, Japan) and peptide (Senmi Extracts Co., Japan) 1% of the weight of the flour, except VG: wheat flour gluten (Amylium France, France), NVG: non-raw gluten (Sigma Chemical Co., Germany), GH: gluten hydrolyzate (Sigma Chemical Co., Germany) ), DP: pure purified dipeptide (Gln-Gly, Sigma Chemical Co., Germany), SP: silk-peptide (Shindo Biosilk Co., Ltd.), p1-p8: raw gluten hydrolyzate. p1: prepared by the process of Figure 1 but no enzyme, p2: prepared by the process of Figure 1 but did not add the enzyme and adjusted the pH of the gluten slurry to 4. p3: prepared by the process of FIG. 1 but reacted only for 30 minutes by adding pepsine p4: prepared by the process of FIG. 1 p5: prepared by the process of FIG. 2 but not added with enzyme, p6: process of FIG. Prepared p7: prepared by the process of Figure 3 but no enzyme added p8: prepared by the process of Figure 1

Experimental Example 4

The gluten hydrolyzate prepared as in Examples 4-6 was added to the batter and baked by 1%. In Table 3, uf2 shortens the optimum kneading time, and after the optimum kneading time, the physical properties of the dough are sharply weakened. Therefore, the kneading time is different from the other stages in the second stage to 7 minutes and 30 seconds. Otherwise, the dough will go out and the volume of bread will rather decrease.

The fraction of 500 <molecular weight cutoff <10,000 increased the bulk of the bread when separated by ultra filtration, and this effect was evident even in frozen dough.

Table 3. Specific volume (volume / weight) of bread added with protein, peptide and gluten hydrolyzate

uf1 MW cutoff > 100,000

10,000 <uf2 MW cutoff <100,000

500 <uf3 MW cutoff <10,000

Above 30% of KBrO ₃ , bonito peptide (Japan Chemical Co., Ltd.) and peptide (Senmi Extracts Co., Japan) were added 1% of the weight of the flour and VG: raw wheat gluten (Amylium France, France) , NVG: Non-raw gluten (Sigma Chemical Co., Germany), GH: gluten hydrolyzate (Sigma Chemical Co., Germany), DP: pure dipeptide (Gln-Gly, Sigma Chemical Co., Germany), SP : Silk-peptide (Shindo-Biosilk Co., Ltd.), p1-p8: raw gluten hydrolyzate, uf1: 100,000 <molecular weight cutoff uf2: 10,000 <molecular weight cutoff <100,000 uf3: 500 <molecular weight cutoff <10,000.

The present invention provides a gluten hydrolysing peptide obtained by hydrolyzing 10 parts by weight of gluten, a protein component contained in baking flour, with 0.1 parts by weight of protease, including pepsin, trypsin, and chymotrypsin. It relates to a method of manufacturing a baker to add breadth to 5 parts by weight. In the present invention, peptides (gluten hydrolyzate) produced by hydrolyzing raw gluten using thypsin enzymes among peptides or proteins exhibiting KBrO ₃ substitution effect in both unfrozen bread and frozen bread showed the best effect. The effect was excellent when the addition of 1% or more of the cone peptide developed for the purpose of improving the. In addition, the present invention is added to the protein hydrolyzate of the bakery additive of 500 ~ 100,000 molecular weight cutoff of the protein hydrolyzate of the protein contained in the wheat flour for baking to prepare the bread to ultra filtration (ultra filtration) The volume of bread was the most increased in the fraction of 500 <molecular weight cutoff <10,000, and this effect was evident even in frozen dough, and it was found to be functional as a baking additive of special peptides. to be.

Claims (7)

delete delete delete delete In the manufacture of frozen bread, the dough of the frozen bread is the wheat flour gluten contained in the baking flour is decomposed by any one proteolytic enzyme selected from the group consisting of pepsin, trypsin and chymotrypsin, the protein A method for producing a frozen bread, characterized in that the hydrolyzate has a molecular weight cutoff of 500 to 100,000.  6. The frozen bread according to claim 5, wherein 0.5 to 5 parts by weight of the protein hydrolyzate hydrolyzed with 0.1 parts by weight of the protease is added to 100 parts by weight of flour, a raw material for baking, to prepare dough. Manufacturing method. The method of claim 5, wherein the frozen bread dough is prepared by adding 1 to 2.5 parts by weight of corn protein or sardine protein.

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