KR100750952B1 - Functional Dough and bread comprising germinated buckwheat flour and a method for producing thereof - Google Patents
Functional Dough and bread comprising germinated buckwheat flour and a method for producing thereof Download PDFInfo
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- KR100750952B1 KR100750952B1 KR1020050118598A KR20050118598A KR100750952B1 KR 100750952 B1 KR100750952 B1 KR 100750952B1 KR 1020050118598 A KR1020050118598 A KR 1020050118598A KR 20050118598 A KR20050118598 A KR 20050118598A KR 100750952 B1 KR100750952 B1 KR 100750952B1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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Abstract
본 발명은 발아메밀분말을 이용한 제빵 반죽 조성물, 이를 이용하여 제조된 빵 및 이들의 제조방법에 관한 것으로, 보다 상세하게는 모세혈관을 강화시켜 동맥경화, 고혈압, 뇌출혈과 같은 심장계 질환을 예방하고 당뇨병, 비만에 효과가 있는 발아메밀을 동결건조하여 분말화한 후 제빵 반죽 조성물이나 빵 제조에 이용함으로써 발아메밀의 약리작용을 갖는 건강기능성과 제빵 가공성 및 안정성을 향상시킨 제빵 반죽 조성물 및 빵 그리고 이들의 제조방법을 제공할 수 있는 뛰어난 효과가 있다.The present invention relates to a baking dough composition using germinated buckwheat powder, bread prepared using the same, and a method of preparing the same, and more particularly, to prevent cardiovascular diseases such as arteriosclerosis, hypertension, and cerebral hemorrhage by strengthening capillaries. Baking dough composition and bread having improved health function, baking processability, and stability having pharmacological action of germinated buckwheat by lyophilizing germinated buckwheat, which is effective for diabetes and obesity, and then making it into baking dough composition or bread. There is an excellent effect that can provide a manufacturing method.
메밀, 발아메밀, 제빵 반죽물, 빵 Buckwheat, germinated buckwheat, baking dough, bread
Description
도 1은 본 발명의 빵 제조방법을 나타낸 공정도이다.1 is a process chart showing the bread production method of the present invention.
도 2는 본 발명에 의한 발아메밀을 함유하는 기능성 빵의 단면 사진이다. 이 때 A는 대조구, B는 0.5중량부 첨가구, C는 1.0중량부 첨가구, D는 2.0중량부 첨가구, E는 4.0중량부 첨가구, F는 6.0중량부 첨가구의 제빵 반죽 조성물을 이용하여 제조한 빵의 단면 사진이다.2 is a cross-sectional photograph of a functional bread containing germinated buckwheat according to the present invention. In this case, A is a control, B is 0.5 parts by weight, C is 1.0 parts by weight, D is 2.0 parts by weight, E is 4.0 parts by weight, and F is 6.0 parts by weight of the baking dough composition. It is a cross-sectional photograph of the bread manufactured by the.
도 3은 본 발명에 의한 발아메밀을 함유하는 제빵 반죽 조성물의 파리노그라프 그래프이다. 이 때 A는 대조구, B는 0.5중량부 첨가구, C는 1.0중량부 첨가구, D는 2.0중량부 첨가구, E는 4.0중량부 첨가구, F는 6.0중량부 첨가구의 제빵 반죽 조성물을 나타낸다.Figure 3 is a parinograph graph of the baking dough composition containing germinated buckwheat according to the present invention. In this case, A represents a control, B represents 0.5 parts by weight, C represents 1.0 parts by weight, D represents 2.0 parts by weight, E represents 4.0 parts by weight, and F represents 6.0 parts by weight of the baking dough composition. .
도 4는 본 발명에 의한 발아메밀을 함유하는 밀가루의 아밀로그라프 그래프이다. 이 때 A는 대조구, B는 0.5중량부 첨가구, C는 1.0중량부 첨가구, D는 2.0중량부 첨가구, E는 4.0중량부 첨가구, F는 6.0중량부 첨가구의 제빵 반죽 조성물을 나타낸다.4 is an amylograph graph of wheat flour containing germinated buckwheat according to the present invention. In this case, A represents a control, B represents 0.5 parts by weight, C represents 1.0 parts by weight, D represents 2.0 parts by weight, E represents 4.0 parts by weight, and F represents 6.0 parts by weight of the baking dough composition. .
본 발명은 발아메밀분말을 함유한 기능성 제빵 반죽 조성물, 빵 및 이들의 제조방법에 관한 것으로, 더욱 상세하게는 모세혈관을 강화시켜 동맥경화, 고혈압, 뇌출혈과 같은 심장계 질환을 예방하고 당뇨병, 비만에 효과가 있는 발아메밀을 분말화하여 밀가루와 적정 비율로 혼합함으로써 제조한 기능성 제빵 반죽 조성물 및 빵과 이들의 제조방법에 관한 것이다.The present invention relates to a functional baking dough composition containing germinated buckwheat powder, bread and a method for preparing the same. More particularly, the present invention relates to strengthening capillaries to prevent cardiovascular diseases such as arteriosclerosis, high blood pressure and cerebral hemorrhage, and diabetes and obesity. The present invention relates to a functional bakery dough composition and bread prepared by powdering germinated buckwheat, which is effective in mixing with flour, in an appropriate ratio, and a method for producing the same.
일반적으로 메밀은 생육 기간이 60~80일로 짧고, 서늘한 기후에서 잘 자라며, 병충해에 강한 특성이 있어 많은 양의 화학 비료와 농약을 사용할 필요가 없는 무공해 작물이다. 메밀의 플라보노이드(flavonoid) 성분으로는 루틴(rutin)을 비롯한 퀘르세틴(quercetin), 이소퀘르세틴(isoquercetin), 마이레세틴(myrecetin), ㅋ퀘르시트린(quercitrin) 등이 알려져 있으며, 이들 화합물의 항산화 작용, 혈압 저하 작용, 혈관 수축 작용, 항균 작용 등 생체 조절 기능이 밝혀 짐으로서 새로운 메밀 제품의 가공 개발이 활발하게 이루어지고 있는 실정이며, 이에 따른 메밀 수요량도 점차적으로 늘어가고 있는 추세이다. 특히 메밀 단백질 중에는 수용성 단백질이 많아 글로불린(globulin)과 알부민(albumin) 등이 60% 이상 함유되어 있고, 반면에 프롤아민(prolamin)과 글루테린(glutelin) 등 소수성 단백질 함량은 14% 내외로 비교적 적은 편이어서 글루테린(glutelin) 함량이 많은 밀가루 단백질 조성과 대조를 이루고 있는 것이 특징이다. 더 나아가 메밀의 필수아미노산 함량은 밀 혹은 귀리에 비해 많아 영양적 가치가 높고, 메밀의 지방산은 올레익산(oleic acid) 과 리놀레익산(linoleic acid)가 주성분이며, 팔미틱산(palmitic acid), 스테아릭산(stearic acid)이 다른 곡류에 비하여 높다. 메밀이 새로운 건강기능성 식품으로 평가되는 이유중의 하나는 루틴(비타민 P)을 다량 함유하고 있기 때문이다. 메밀은 루틴의 기원식물로서 알려져 있는데 루틴이란 황색~담황색의 플라보노이드계 물질로서 혈관의 지나친 투과성에 의해 발생하는 혈관계 질환의 치료와 모세혈관 강화, 항염증성 효과, 폐출혈 및 망막출혈의 예방 및 구충제 제조 등에 사용되는 천연물로 의약분야에서 매우 중요한 위치를 차지하고 있는 물질이다. Generally, buckwheat is a pollution-free crop with short growing period of 60 to 80 days, grows well in cool climates, and is resistant to pests and does not require the use of large amounts of chemical fertilizers and pesticides. Flavonoids of buckwheat are known as quercetin, isoquercetin, myrecetin, myquercetin, and quercitrin, including rutin. As bioregulatory functions such as blood pressure lowering action, vasoconstrictive action and antibacterial action are revealed, the development of processing of new buckwheat products is being actively conducted, and the demand for buckwheat is gradually increasing accordingly. In particular, buckwheat protein contains more than 60% of globulin and albumin because of high water-soluble protein, while the hydrophobic protein content such as prolamin and gluterine is relatively low at around 14%. On the other hand, it is contrasted with the composition of wheat flour protein with high content of gluten. Furthermore, the essential amino acid content of buckwheat is higher in nutritional value than wheat or oats, and the fatty acids of buckwheat are oleic acid and linoleic acid, and palmitic acid and stearate. Stearic acid is higher than other grains. One of the reasons buckwheat is evaluated as a new dietary supplement is because it contains high amounts of rutin (vitamin P). Buckwheat is known as a plant of Rutin. Rutin is a yellow to pale yellow flavonoid substance that treats vascular diseases caused by excessive permeability of blood vessels. It is a natural product used and occupies a very important position in the medical field.
현대인의 식생활이 날로 서구화 되어가고 있는 현실을 반영할 때 제빵 제과 부분에 대한 기능성 부분에 대한 연구개발은 날로 중요도가 높아지고 있으며, 이에 대한 소비자의 건강빵 제품 개발에 대한 요구 또한 높아지고 있다. 현재 발아메밀은 식혜 및 차류에 응용이 일부 되고 있지만, 이는 음료식품의 일부에만 적용이 되고 있는 실정이며, 일반인들이 보다 쉽게 건강식으로 접할 수 있는 제과부분에 있어 발아메밀에 관한 제품은 아직 없는 상태이다. Reflecting the fact that the dietary life of modern man is getting westernized day by day, the research and development on the functional part of the bakery confectionery part is getting more important, and the consumer's demand for the development of health bread products is also increasing. Currently, germinated buckwheat is being applied to Sikhye and tea, but it is applied to only part of beverages, and there is no product related to germinated buckwheat in the confectionary portion that is more easily accessible to the general public. .
우리나라에서 전통적으로 식품에 많이 사용하여 온 메밀은 발아시켰을 때에는 루틴의 함랑 증가와 함께 당화효소인 아밀라이제(α-amylase)의 활성 또한 같이 증대하는 것으로 알려져 있다. 즉, 이러한 아밀라이제(α-amylase)의 과도한 분비는 제빵 적성에 있어 소맥 글루텐(gluten)의 메트릭스(metrix) 구조형성을 방해하는 역할로 작용을 하여, 적절한 반죽안정성 및 발효성에 좋지 못한 영향을 미쳐, 발아메밀을 제빵에 적용하기가 어려운 점으로 작용하였다.Buckwheat, which has traditionally been used in foods in Korea, is known to increase the activity of glycosylase amylase (α-amylase) with germination of rutin. In other words, the excessive secretion of amylase (α-amylase) acts to interfere with the matrix structure formation of wheat gluten (gluten) in baking aptitude, adversely affecting the proper dough stability and fermentability Insane, germinated buckwheat was difficult to apply to baking.
본 발명의 상기 목적은 이러한 문제점을 해결하기 위하여 발아메밀의 효소 불활성화를 위하여 동결건조 방식으로 분쇄하여 얻은 발아메밀분말을 제빵 반죽물 제조시에 일정한 비율로 첨가하여 사용하였으며, 또한 그 첨가 함량에 따른 아밀라제(α-amylase)의 활성치가 다른 점에 착안하여, 발아메밀가루의 첨가 정도에 따른 제빵성을 테스트하여, 발아시킨 메밀의 영양성을 쉽게 취식이 가능하도록 하며 일반 대중들이 손쉽게 접할 수 있고, 또한 그 기능성을 유지할 수 있는 제빵제품을 개발하고자 하였다. 이는 제조공정 중의 반죽의 물리적 특성, 반죽의 pH와 발효특성, 저장기간에 따른 부피, 저장기간에 따른 조직감등에 대한 공정 및 제빵 관련 테스트를 수행하여 제빵 가공성에 미치는 발아메밀의 영향을 검토, 기능성 제빵제품을 개발하고자 함에 있다.The above object of the present invention was used to add the germinated buckwheat powder obtained by pulverizing by lyophilization method for the enzyme inactivation of germinated buckwheat flour at a constant ratio during baking dough production, and also to the addition content Focusing on the different activity values of amylase (α-amylase), by testing the baking properties according to the degree of addition of germinated buckwheat flour, the nutritional properties of germinated buckwheat can be easily eaten and easily accessible to the general public, In addition, to develop a bakery product that can maintain its functionality. This study examines the effects of germinated buckwheat on baking process by performing processes and baking related tests on the physical properties of dough during the manufacturing process, pH and fermentation characteristics of dough, volume according to storage period, texture according to storage period, and baking. To develop a product.
상기한 목적을 달성하기 위하여, 본 발명은 발아메밀을 동결건조한 후 분쇄하여 발아메밀분말을 제조하는 단계; 이를 밀가루에 혼합하여 반죽의 물리적 특성을 측정하는 단계; 및 pH와 발효 특성을 측정하여 이들 서로간의 관계를 조사한 후 상기 발아메밀분말이 혼합된 반죽물로 빵을 제조하고 이 빵의 저장기간에 따른 부피, 저장기간에 따른 조직감 및 관능검사를 실시하는 단계로 구성된다.In order to achieve the above object, the present invention comprises the steps of lyophilizing germinated buckwheat and then grinding to prepare germinated buckwheat powder; Mixing the same in flour to measure physical properties of the dough; And measuring the pH and fermentation characteristics, and then examining the relationship between them, preparing bread from the dough mixed with germinated buckwheat powder, and performing a volume, texture, and sensory test according to the storage period of the bread. It consists of.
본 발명은 발아메밀을 유효성분으로 함유하는 제빵 반죽 조성물, 이를 이용하여 제조한 빵 및 이들의 제조방법을 제공한다.The present invention provides a baking dough composition containing germinated buckwheat as an active ingredient, a bread prepared using the same, and a method of preparing the same.
본 발명 제빵 반죽 조성물에서 발아메밀은 밀가루 100중량부에 대하여 0.5~1.0중량부를 혼합하는 것이 바람직하다. 만일 0.5중량부보다 적게 혼합되면 발 아메밀의 기능성을 제빵 반죽 조성물이 갖지 못하며 1.0중량부보다 많이 넣으면 쓴맛이나 구린 맛 등이 생겨 관능상 좋지 못한 단점이 있다.Germinated buckwheat in the baking dough composition of the present invention is preferably mixed 0.5 to 1.0 parts by weight based on 100 parts by weight of flour. If less than 0.5 parts by weight of the bakery dough composition does not have the functionality of the foot buckwheat and when added to more than 1.0 parts by weight bitter or grilled taste, there is a disadvantage in sensory performance.
발아메밀의 기능성 중 제빵성을 악화시키는 주요 요인이 되는 당화효소(α-amylase)를 억제하기 위하여, 본 발명은 발아메밀 분말을 메밀 종자를 발아시킨 후 동결건조 조건을 거쳐 분말화 시킨 뒤 밀가루와 혼합하여 제조함으로써 제빵적성의 기준이 되는 볼륨성과 조직감을 높일 수 있다.In order to inhibit glycation enzyme (α-amylase), which is a major deterioration of the bakery function of germinated buckwheat, the present invention germinates buckwheat seeds after germinating buckwheat seeds and powdered them through lyophilized conditions. By mixing it, it is possible to increase the volume and texture that is the basis for baking suitability.
본 발명에서 발아메밀의 제조는 다음 단계를 포함하는 것이 바람직하다:The preparation of germinated buckwheat in the present invention preferably comprises the following steps:
메밀 종자를 23-25℃의 흐르는 온수에 씻어 불순물을 제거하는 단계;Washing buckwheat seeds with running hot water at 23-25 ° C. to remove impurities;
불순물이 제거된 메밀 종자를 온수 100중량부 대비 구연산 0.1-0.3중량부, 이온물엿 3-7중량부, 정백당 2-6중량부를 혼합한 배지에 20-40시간 침지하여 수분이 메밀 안에 충분히 들어가도록 하여 메밀 종자를 불리는 단계;The buckwheat seeds, from which impurities were removed, were immersed in a medium containing 0.1-0.3 parts of citric acid, 3-7 parts of ionic starch syrup, and 2-6 parts of white sugar per 100 parts by weight of hot water for 20 minutes to hydrate the buckwheat. So-called buckwheat seeds;
상기 단계의 불린 메밀 종자를 발아상자로 옮겨 34~38℃의 온도를 유지하여 발아시키는 단계; Transferring the soaked buckwheat seeds of the above step to the germination box to germinate by maintaining a temperature of 34 ~ 38 ℃;
상기 단계의 발아된 메밀을 자연건조시킨 후 영하 35~40℃에서 수분 함량 5~8%로 동결 건조시키는 단계; 및Freeze-drying the germinated buckwheat of the above step to 5 to 8% of water content at minus 35 to 40 ° C .; And
상기 동결 건조된 발아 메밀을 분쇄기로 분쇄하여 분말화시키는 단계.Pulverizing the freeze-dried germinated buckwheat by a grinder.
상기 온수는 23-27℃가 바람직하나 가장 바람직하로는 25 ℃가 좋다. 상기 온도 범위에서 메밀 종자의 발아가 활발히 일어날 수 있다.The hot water is preferably 23-27 ° C but most preferably 25 ° C. In this temperature range, germination of buckwheat seeds may occur actively.
상기 배지는 온수 100중량부 대비 구연산 0.2중량부, 이온물엿 5중량부, 정 백당 4중량부를 혼합하는 것이 가장 바람직하다.The medium is most preferably mixed with 0.2 parts by weight of citric acid, 5 parts by weight of ionic starch, 4 parts by weight per 100 parts by weight of hot water.
상기 혼합배지에 메밀 종자를 침지하는 시간은 20-40시간이 바람직하나 가장 바람직하기로는 30시간이 좋다. 20시간보다 짧게 침지시키면 수분이 충분히 메밀 안으로 들어가지 못하고 40시간보다 길게 침지시켜도 더 이상 수분이 들어가지 않으므로 불필요하고 자칫 메밀 종자가 상할 수도 있기 때문에 좋지 않다.The time for immersing the buckwheat seeds in the mixed medium is preferably 20-40 hours, but most preferably 30 hours. Soaking for less than 20 hours is not good because the moisture does not get into the buckwheat, and soaking for longer than 40 hours does not allow the water to enter anymore and the buckwheat seeds may spoil.
상기 발아 메밀의 분쇄시 100 메쉬(mesh) 이하로 분쇄하는 것이 바람직하며 더욱 바람직하기로는 50-100메쉬인 것이 좋다. 상기 범위의 분말이 빵반죽시 다른 재료와 혼합성이 좋고 반죽으로 제형화할 때 잘 뭉치는 장점이 있다.When the germinated buckwheat is pulverized it is preferably pulverized to 100 mesh or less, more preferably 50-100 mesh. The powder of the above range is good when mixed with other ingredients in the bread dough, when formulated into the dough has the advantage of agglomeration well.
본 발명에 사용한 밀가루는 강력분 1등급[CJ(주) 제품, 조단백 11.91%, 조회분 0.382%, 수분 13.37% 함유]으로 구매하여 사용하였으며 정제염, 정제설탕, 이스트, 버터, 탈지분유 및 이스트후드도 시중에서 구입하여 사용하면 된다. The flour used in the present invention was purchased as a strong powder grade 1 [containing CJ Co., Ltd., crude protein 11.91%, crude ash 0.382%, moisture 13.37%] and used as refined salt, refined sugar, yeast, butter, skim milk powder and yeast hood. You can purchase it commercially.
이하 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일뿐 본 발명의 범위가 하기 실시예에 한정되는 것은 아니다. Hereinafter, preferred examples are provided to help understanding of the present invention, but the following examples are merely to illustrate the present invention, and the scope of the present invention is not limited to the following examples.
실시예Example
발아메밀분말을 함유한 기능성 빵의 제빵적성 및 관능 검사 등을 실시하여 가장 바람직한 발아메밀의 첨가량을 결정하였다. 제빵 반죽물의 구성은 밀가루 100 중량부를 기준으로 하기 표 1과 같이 각 재료들을 배합하였고 제빵공정은 직접 반죽법(Straight dough method)에 준하여 실시하였다(도 1 참조).Baking suitability and sensory test of functional bread containing germinated buckwheat powder were carried out to determine the most preferred amount of germinated buckwheat. The composition of the baking dough was blended each material as shown in Table 1 based on 100 parts by weight of flour and the baking process was carried out according to the straight dough method (see Fig. 1).
실험예Experimental Example 1: 반죽의 물리적 특성 조사 1: Investigate the physical properties of the dough
상기 표 1에 기재된 배합비와 같이 발아메밀분말 혼합비를 달리하여 반죽을 한 후 반죽의 물리적 특성 즉, 반죽의 흡수율(absorption), 반죽발전 시간(development time), 안정도(stability) 및 저항도(mixing tolerance index, MTI)를 파리노그래프(Brabender, Germany)를 이용하여 AACC 표준방법[Approved Method of the AACC, 8th ed. American Association of Cereal Chemistry, St. Paul, M. N., USA (1983)]에 따라 측정하였다. After kneading with different mixing ratios of germinated buckwheat powder as shown in Table 1, the physical properties of the dough, that is, the absorption (absorption), development time (stability), stability (stability) and mixing (mixing tolerance) of the dough index, MTI) using the Parinograph (Brabender, Germany) [Approved Method of the AACC, 8 th ed. American Association of Cereal Chemistry, St. Paul, MN, USA (1983).
파리노그래프(farinograph)에 의한 반죽의 물리적 특성을 측정한 결과는 하기 표 2와 같았다.The results of measuring the physical properties of the dough by a parinograph were shown in Table 2 below.
반죽이 일정한 굳기에 도달하는데 필요한 반죽의 흡수율은 대조구의 경우 65.5%였으며 발아메밀분말 함량이 증가할수록 수분 흡수율이 서서히 증가함을 보였다. 수분 흡수율에 영향을 주는 요소로는 단백질(글루텐) 함량과 전분인데 그 중에서도 특히 손상전분의 함량이며 단백질 및 손상전분의 함량이 증가하면 흡수율은 증가하는 경향이 있고 전분의 손상도가 클수록 빵의 부피와 질은 저하되었다.The water absorption rate of the dough required to reach a constant hardness was 65.5% in the control, and the water absorption gradually increased as the germinated buckwheat powder content increased. Factors affecting 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. And vaginal deterioration.
반죽 발전시간(dough development time)은 밀가루가 물을 흡수하여 반죽이 발전하는데 소요되는 시간으로 밀가루가 물을 흡수하여 반죽의 굳기가 최고점에 도달하는 시간이 반죽 발전시간이며, 대조구가 8.1분이었고 발아메밀분말 첨가 시 커다란 차이를 나타내진 않았다. Dough development time is the time it takes for flour to absorb water and develops dough. Dough development time is the time when flour absorbs water and the hardness of dough reaches the highest point. The addition of buckwheat powder did not show significant difference.
반죽의 안정도(stability)는 커브의 윗부분이 500 B.U.에 도달하는 시간부터 500 B.U. 이하로 떨어지는 순간까지의 시간으로서 반죽의 힘 즉, 500 B.U. 이상을 유지하는 시간이 길면 높은 안정도를 갖고 500 B.U. 이하이면 안정도가 낮았다. 반죽의 안정도는 대조군이 28.9분으로 가장 높았고 발아메밀분말 첨가량 순으로 각각 17.4, 17.5, 14.4, 11.1 및 10.2로 급격히 감소함을 보였다. 일반적으로 반죽의 안정도가 클수록 그만큼 반죽 시간이 길어지므로 혼합이 충분하고 글루텐이 잘 형성되어 빵의 부피가 좋아지는 것으로 알려져 있다. The stability of the dough is determined from the time when the top of the curve reaches 500 B.U. The time to the moment of falling below the strength of the dough, that is, 500 B.U. Long time to maintain ideal has high stability and 500 B.U. If it was below, stability was low. The stability of the dough was the highest in the control group (28.9 minutes) and decreased rapidly to 17.4, 17.5, 14.4, 11.1, and 10.2, respectively, in the order of the addition of germinated buckwheat powder. In general, the greater the stability of the dough, the longer the kneading time, so that the mixing is sufficient, gluten is well formed is known to improve the volume of bread.
반죽의 저항도(mixing tolerance index, MTI)는 그래프상에서 최고점(peak)에 도달한 후 5분 후의 커브의 윗부분과의 B.U. 값의 차이를 나타낸 것으로서 최적의 믹싱(optimum mix) 후 일정한 오버믹싱(constant overmixing)에 대한 저항도를 확인할 수 있다. 일반적으로 오버믹싱에 대하여 저항성이 큰 밀가루(안정도가 좋은 밀가루)는 낮은 MTI값을 보이며, MTI값이 클수록 약한 밀가루이다. 발아메밀분말 0.5, 1.0중량부 첨가 시 비교적 낮은 저항성을 보였으며, 2.0 중량부 이상 첨가시 저항성이 급격히 떨어짐을 확인할 수 있었다.The mixing tolerance index (MTI) is the B.U. value of the top of the curve five minutes after reaching the peak on the graph. As a result of the difference in value, the resistance to constant overmixing after optimal mixing can be confirmed. In general, flours with high resistance to overmixing (good flours) have low MTI values, and higher MTI values are weaker flours. When 0.5, 1.0 parts by weight of germinated buckwheat powder was added, it showed relatively low resistance, and when it was added 2.0 parts by weight or more, the resistance was rapidly decreased.
상기의 파리노그래프(farinograph) 결과에 따르면 발아메밀분말 첨가시에는 실시예 2 즉, 1.0 중량부 첨가구가 제빵성이 가장 양호할 것으로 판단되었다.According to the results of the above parnograph (farinograph) it was determined that the addition of germinated buckwheat powder, Example 2, that is, 1.0 parts by weight of the addition of the best baking ability.
또한 반죽의 호화 특성은 AACC법[Approved Methods of the AACC, 8th ed. American Association of Cereal Chemists, St. Paul, M. N., USA (1983)]에 따라 아밀로그래프(Brabender, Germany)를 이용하여 65g 샘플에 버퍼(물) 450 mL를 넣어 호화개시 온도, 최고점도 및 최고점온도를 측정하였다.In addition, the gelatinization characteristics of the dough were determined by the Applied Methods of the AACC, 8 th ed. American Association of Cereal Chemists, St. Paul, MN, USA (1983)], using a amylograph (Brabender, Germany) was put 450 mL of buffer (water) in a 65g sample to determine the onset temperature, peak viscosity and peak temperature.
그래프상의 B.U.값이 400~600 B.U.일 경우 제빵성이 양호하다고 판단하며 600 B.U. 이상이면 언더말트(under malted), 400 B.U. 이하이면 오버말트(over malted)로 판단한다. 일반적으로 B.U. 값이 너무 높으면 완제품의 내상이 건조하여 노화가 빠르며, B.U. 값이 너무 낮으면 너무 끈적거리고 축축한 제품이 된다. 아밀로그래프(amylograph)에 의한 반죽의 물리적 특성을 측정한 결과는 하기 표 3과 같았다. 발아메밀분말 첨가시 호화개시온도는 큰 차이를 보이지 않았으나 최고점도는 발아메밀분말 첨가시 유의적으로 감소함을 확인할 수 있었으며 0.5~2.0중량부 첨가 시 제빵성이 좋을 것으로 판단하였다.If the B.U. value on the graph is 400 ~ 600 B.U., it is judged that the baking quality is good and 600 B.U. If above, under malted, 400 B.U. If it is below, it will determine with over malted. Generally B.U. If the value is too high, the inner phase of the finished product will dry out, resulting in rapid aging, If the value is too low, it becomes too sticky and damp. The physical properties of the dough by amylograph were measured as shown in Table 3 below. The addition of germinated buckwheat powder did not show a significant difference in the starting temperature, but the highest viscosity was found to be significantly decreased when the germinated buckwheat powder was added.
실험예Experimental Example 2: 제빵 2: baking 반죽물의Dough pHpH 와 발효특성 조사And fermentation characteristics investigation
상기 실시예에서 제조한 제빵 반죽물의 pH를 AACC 방법으로 측정하였다. 즉, 반죽혼합이 끝난 후 각각 10g을 채취하여 증류수 100mL와 함께 균질기(homogenizer)로 10,000rpm에서 5분간 균질하여 그 혼탁액의 pH를 측정하였다. The pH of the bakery dough prepared in the above example was measured by the AACC method. That is, after the dough mixing was finished, each 10g was collected and homogenized for 5 minutes at 10,000rpm with a homogenizer (homogenizer) with 100mL of distilled water and the pH of the turbidity was measured.
한편, 반죽물의 발효특성을 알아보기 위하여 상기 실시예의 제빵 반죽물 각각 10g을 100mL 메스실린더에 넣어 식빵 제조용 반죽물과 함께 1차 발효 후, 2차 발효 후의 각각의 높이를 측정하여 발아메밀이 발효에 미치는 영향을 조사하였다.On the other hand, in order to determine the fermentation characteristics of the dough, each 10g of the bakery dough in the above example was put in a 100mL measuring cylinder and after the first fermentation together with the dough for bread production, the respective heights after the second fermentation were measured and germinated buckwheat was fermented. The impact was investigated.
제빵 반죽물의 pH와 발효특성은 하기 표 4에서 나타나듯이 대조구의 pH가 5.32인데 비하여 발아메밀 첨가에 따라서 pH가 낮아짐을 보였으나 커다란 차이를 보이지는 않았다. 또한 발아메밀이 발효에 미치는 영향은 0.5중량부와 2.0중량부 첨가시에 각각 36.8mL, 38.9mL로 대조구 및 다른 첨가구에 비하여 발효 정도가 높음을 확인하였다.The pH and fermentation characteristics of the baking dough showed a lower pH depending on the addition of germinated buckwheat compared to the pH of the control as shown in Table 4, but there was no significant difference. In addition, the effect of germinated buckwheat on fermentation was 36.8mL and 38.9mL, respectively, when 0.5 parts by weight and 2.0 parts by weight were added.
실험예Experimental Example 3: 발아메밀을 함유하는 기능성 빵의 저장기간에 따른 부피 조사 3: Volumetric study of shelf life of functional bread containing germinated buckwheat
본 실험에서는 상기 실시예의 제빵 반죽물을 식빵으로 베이킹한 후 실온에서 1시간 동안 냉각시킨 다음 포장하고 1~4일간 저장한 후 부피 측정용 틀에서 길이, 폭, 높이를 측정하여 부피변화를 측정하였다.In this experiment, the baking dough of the example was baked with bread, cooled at room temperature for 1 hour, then packaged and stored for 1 to 4 days, and then the volume change was measured by measuring length, width, and height in a volume measuring frame. .
하기 표 5에서 나타나듯이 대조구의 부피가 베이킹 후 1084mL인데 비하여 발아메밀 0.5중량부와 2.0중량부 첨가시에는 1089mL와 1092mL로 대조구보다 높은 부피를 보였으며 4일간 저장 후 부피 측정결과 대조구가 1071mL를 보였으며 발아메밀 0.5중량부 첨가 시 1075mL로 대조구보다 높은 부피를 보였다. As shown in Table 5, the control volume was 1084 mL after baking, compared with 0.5 part by weight and 2.0 parts by weight of the added germinated buckwheat, showing 1089 mL and 1092 mL higher than the control. When 0.5 parts by weight of germinated buckwheat was added, 1075 mL showed a higher volume than the control.
실험예Experimental Example 4: 발아메밀을 함유하는 기능성 빵의 4: of functional bread containing germinated buckwheat 베이킹Baking 후 저장기간에 따른 조직감 조사 Organizational survey according to storage period
본 실험에서는 상기 실시예의 제빵 반죽물을 식빵으로 베이킹한 후 식빵을 포장하여 상온에서 1~4일간 저장한 후 15mm로 슬라이스하여 텍스쳐분석기(Texture analyzer)에 의해 시료의 경도(hardness) 및 탄성(springiness)을 조사하였다.In this experiment, the baking dough of the embodiment was baked with bread, and then packed with bread, stored at room temperature for 1-4 days, and then sliced into 15 mm by a texture analyzer to determine the hardness and elasticity of the sample. ) Was investigated.
발아메밀을 함유하는 기능성 빵의 베이킹 후 저장기간에 따른 조직감에 따른 결과는 하기 표 6에 나타내었다. 이때 경도(Hardness)는 인스트론(Instron, Model 4440, U.S.A)을 사용하여, 압축 테스트(compression test)를 3회 반복 측정하여 그 평균값을 취하였다. Speed rate은 500mm/min, 최대하중 5kN을 사용하였으며, Sample height은 위에서 슬라이스 한 15mm에서 시료를 압착하였을 때 얻어지는 force distance curve로부터 경도를 산출하였다. 실험결과, 하기 표 6의 결과에서 보는 바와 같이, 발아메밀 1.0중량부와 2.0중량부에서 상대적으로 낮은 경도를 보였으며 이는 발아메밀 1.0중량부 및 2.0중량부 첨가 시 노화가 지연되는 효과가 있음을 보여준다. The results according to the texture according to the storage period after baking of the functional bread containing germinated buckwheat are shown in Table 6 below. At this time, the hardness (Hardness) was measured using an Instron (Instron, Model 4440, U.S.A), repeated compression test (compression test) three times and the average value was taken. The speed rate was 500mm / min and the maximum load was 5kN, and the sample height was calculated from the force distance curve obtained when the sample was pressed at 15mm. As a result, as shown in the results of Table 6, it showed a relatively low hardness at 1.0 parts by weight and 2.0 parts by weight of germinated buckwheat, which has the effect of delaying aging when added 1.0 parts by weight and 2.0 parts by weight of germinated buckwheat. Shows.
실험예Experimental Example 5: 발아메밀을 함유하는 기능성 빵의 관능검사 5: Sensory Evaluation of Functional Bread Containing Germinated Buckwheat
본 발명에 따라 제조된 식빵의 관능 품질을 평가하기 위하여, 훈련된 관능검사요원 15명을 대상으로 하여 5점 척도법으로 평가하였다.In order to evaluate the sensory quality of the bread prepared according to the present invention, 15 trained sensory inspectors were evaluated on a five-point scale.
발아메밀을 함유하는 기능성 빵의 관능검사는 하기 표 7의 결과에서 보는 바와 같이, 내상에 있어서 발아메밀 함유량이 증가할수록 대조구에 비해 cell grain이 상대적으로 크게 나타났다. 향미에 있어서는 발아메밀 첨가 시 독특한 향미를 나타내었으나, 4.0중량부 이상 첨가 시 구린 향이 나서 기호성이 떨어졌다. 식감에 있어서도 발아메밀 0.5중량부와 1.0중량부 첨가 시 식감이 좋았으며 그 이상을 함유하면 쓴맛이 느껴졌다. 전반적인 기호도에 있어서도 발아메밀 0.5중량부와 1.0중량부에서 우수한 기호도를 보였으며 그 이상을 함유하면 전반적인 기호도도 떨어졌다.As shown in the results of Table 7, the sensory test of functional bread containing germinated buckwheat showed that the cell grains were relatively larger than the control as the germinated buckwheat content increased. The flavor showed a unique flavor when added to the germinated buckwheat, but when added more than 4.0 parts by weight, the taste was poor because of the scent of guinea. In addition, the texture was good when 0.5 parts by weight and 1.0 parts by weight of germinated buckwheat was added. Also, the overall acceptability was excellent in 0.5 and 1.0 parts by weight of germinated buckwheat.
상기에서 설명한 바와 같이 본 발명은 발아메밀분말을 함유한 기능성 제빵 반죽 조성물, 빵 및 이들의 제조방법에 관한 것으로, 발아메밀의 기능성 중 제빵성 을 악화시키는 주요 요인이 되는 당화효소(α-amylase)를 억제하기 위하여, 발아메밀 분말을 일정 조건에서 발아시킨 후 동결건조 조건을 거쳐 분말화 시킨 뒤 밀가루와 혼합하여 제조함으로써 제빵적성의 기준이 되는 볼륨성과 조직감을 높였으며, 또한 발아메밀의 flavonoid 성분의 작용에 따라 당뇨병, 비만에 효과가 있는 건강 기능성 빵을 생산, 건강증진과 질병예방에 좋은 제품을 제공할 수 있는 뛰어난 효과가 있으므로 식품산업상 매우 유용한 발명인 것이다.As described above, the present invention relates to a functional baking dough composition containing germinated buckwheat powder, bread, and a method for preparing the same, and a glycosylase (α-amylase) which is a major factor deteriorating the baking properties among the functionalities of germinated buckwheat. In order to suppress the germination, germinated buckwheat powder was germinated under certain conditions, and then powdered through lyophilization and mixed with wheat flour to increase the volume and texture as a criterion for baking. It is a very useful invention in the food industry because it has an excellent effect of producing a healthy functional bread that is effective for diabetes and obesity, and provides a good product for health promotion and disease prevention.
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JPH10150909A (en) | 1996-11-19 | 1998-06-09 | Akihiro Matsui | Bread |
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KR100481314B1 (en) | 2002-02-15 | 2005-04-07 | 주식회사 삼화한양식품 | The biscuit type raw food and the manufacturing method of that |
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JPH10150909A (en) | 1996-11-19 | 1998-06-09 | Akihiro Matsui | Bread |
KR20020059116A (en) * | 2000-12-30 | 2002-07-12 | 김탁 | Making method of food adding drying powder of Huttuynia cordata Thunb |
KR100481314B1 (en) | 2002-02-15 | 2005-04-07 | 주식회사 삼화한양식품 | The biscuit type raw food and the manufacturing method of that |
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