KR100880817B1 - The hot sauce containing medicinal herbs - Google Patents

Abstract

An object of the present invention is to provide a well-being bread to which the herbal medicine is added to save the functionality, but does not impair the breadability of the herbal medicine added to the appropriate range. In addition, to provide a hot sauce suitable for the well-being bread.

Well-being bread according to the present invention for achieving the above object, characterized in that containing flour and oligosaccharides, creation, jinjin mugwort, uiyiin. And at this time, the content of each substance is characterized in that the weight of the oligosaccharide 2% by weight, 0.25% by weight, 0.07% by weight of Mugwort, 0.25% by weight relative to the weight of the wheat flour 100.

In addition, herbal hot cow according to the present invention, 100% by weight of water, 6% by weight of leek (relative value when water is 100, the remaining components are also the same), 19% by weight of onion, 16% by weight of garlic, 18% by weight of jujube %, Licorice 18%, whole black pepper 30%, laurel leaf 11%, soy sauce 3%, ginseng 6.5%, sugar 0.5%, black pepper 28%, red pepper paste 15%, red pepper powder 28%, It is characterized by consisting of 40% by weight of tomato paste, 0.4% by weight of olive oil, 9% by weight of tabasco sauce, 14% by weight of chili sauce, 1.5% by weight of xanthan gum and 3.5% by weight of starch.

Well-being bread, oligosaccharide, creation, Injin mugwort, Ui-in, Chinese herbal hot sauce

Description

Herbal hot sauce containing herbal medicines {The hot sauce containing medicinal herbs}

The present invention relates to a well-being bread and herbal hot sauce containing herbal medicines, and more particularly, to contain the optimal amount of herbal medicines to add the herbal ingredients to improve the functionality of the herbal medicine, and at the same time excellent in physical properties and sensory evaluation. The present invention relates to a well-being bread and an herbal hot sauce suitable therefor.

From 1968 to 1973, seven mass production companies with mass production facilities were established, laying the foundation for the bakery industry and booming for some time. However, with the emergence of franchise companies in the late 1970s, the bakery industry began to change. Until the 1970s, mass production companies had dominated most of the market, accounting for about 85 percent of the 150 billion won bakery market. However, franchisees have grown rapidly in response to consumer demand for high-end products, and gained an edge in competition from both industries as of 1985. Since then, as the market has expanded over the years, the number of franchises and self-contained bakery shops has increased, and sales have risen sharply, leading the bakery industry. As of 1996, the sales of the two industries have been on a slight decline, and the phenomenon continues to this day. The reason for the decrease in the market share of mass production companies can be due to the lack of new products to cope with the high-level franchise, the increase of labor and raw material costs, and the burden of shipping costs. The reason is that it did not convert consumers' perception positively. Therefore, it is urgent to develop products that utilize functionality and specialization by using herbal resources for existing bread products. In addition, it is necessary to examine how the processing and addition of herbal ingredients to bread products will affect the baking suitability.

The present invention has been made in view of the above, it is an object of the present invention to provide a well-being bread with the addition of the herbal medicine to the functional range, but does not impair the baking aptitude to add a well-healthy bread.

In addition, to provide a hot sauce suitable for the well-being bread.

The present inventors experimented while mixing a variety of materials, as a result of the oligosaccharides, creation, jinjin mugwort, uiyiin containing a well-being bread, introducing the characteristics of the above materials as follows.

1. Creation

Atractylodes japonica is a perennial herbaceous plant belonging to the Asteraceae family. It is an ovate shape with sharp tip and serrated cradles around the leaves. Germination occurs in mid-April, and inflorescences formed in June are bisexual or monolithic, and white to pale purple flowers begin to bloom in October. Forms dark brown seeds in the form of rice grains.

Exodus has been described as a commodity in Shinnongbonchocho and has been used as a major herbal medicine since ancient times, and it is also an herbal medicine that was also stored in KPV. It was recorded by the new agricultural main landlord, who started to divide the output into the creation and the Baekchul (白 에서도). Creation is the root of the insert Atratylodes japonica Koizumi (Compositae), the outer surface of the columnar or lumps with irregularly curved crusts is brown, and the whites are the roots of the plant, but the vegetation is stripped with irregular lumps. It is yellow and is divided into brown bark.

Plants of the genus Atratylodes in Korea are classified into Atratylodes japonica , A. lancea var. Chinensis , A. lancea var. Simplicifolia , and A. ovata . The most common thing in Korea is shovel.

It is said that the pharmacological action of this herbal medicine is due to essential oils, and its creation promotes diuresis, sweating, eliminates venom, and acts as a gastric and intestinal tract against the insufficiency of water metabolism in the digestive tract and skin tissue. And it is known that there is a gastric, formal, diuretic, sweating, mainly for treating metabolic failure, namely gastric constant, diuretic failure, analgesic, anti-inflammatory action. In oriental medicine, it is used as a supplement to increase the efficacy of other medicines, and it was used for long-term use of Jeopjeondaebotang, digestive medicine, and cold medicine, and Creation Creation Pungpungtang removes water from the body and helps break down fat.

Ingredients contained in the processed white roots processed and dried are the indicators of atractylone, 3-β-hydroxyatratylon, selina-4 (14), 7 (11) -dien-8-one and terpene. It also contains 14 kinds of amino acids such as hinesol, β-eudesmol and serine and aspartic acid.

In a study on the pharmacological action of generation, Koh and his colleagues tested antidiuretic effects on the kidney function of dogs. Antidiuretic activity is thought to release ADH (Antidiuretic hormone) in the pituitary gland. Jo et al. Reported that active behaviors such as jumping, exploration and rearing were decreased, inactive behaviors such as sleeping and lying were increased, and bowel movements were decreased compared to the control group. As a result of experiments on the functionalities of the fractions produced by Kang et al., The hydrogen donating abilities of acetone and butanol fractions were high at 72.9% and 74.2%, respectively, and the nitrite scavenging effects of methanol and butanol fractions were high at 95.0% and 79.2%, respectively. The methanol extract showed high antimicrobial activity. These results showed that the antitumor effect of anti-cancer white acid was specific to the anti-tumor, anti-tumor activity against cytotoxicity, cytotoxicity of 30% or more in cytotoxicity, inhibition of protein kinase C activity of 50% or more, and inhibition of ICR implanted with S-180. MST showed a significant increase in the anticancer effect in proportion to the concentration, platelet count change and platelet aggregation response in the change of ICR implanted with S-180.

2. Mugwort

Artemisia capiliaris is a perennial herb that belongs to the Asteraceae family. It is a perennial herb that grows naturally in spring from all over Korea. Among them, mugwort ( Artemisia mongolica ), Artemisia vulgaricus , Artemisia capiliaris , Artemisia capuaris , Artemisia annua , etc. have been used since folk remedies and herbal medicines. Injin mugwort is a perennial plant belonging to the Asteraceae family growing in the sandy land of streams. It is about 30-100 cm in height, and it is called Sacheol mugwort or Jeonggyeong mugwort because it does not die in the winter and comes out of the stem the following year. It is known that the components of phosphorus mugwort include water 81.4%, protein 5.2%, lipid 0.8%, sugar 0.4%, fiber 3.7%, ash 2.7%, essential oil components and the like. Other major components include alkaloids, essential oils, various minerals and vitamins. Especially essential oils contain cineol, sesquiterpene, scopoletin and choline. Mugwort has been used as food for rice cakes, soups, herbs, etc. with its unique aroma, taste, and color, or as an important medicine for abdominal pain, vomiting, hemostasis and hookworm in Chinese medicine. Folk remedies were drunk in summer during diarrhea, bitten by insects or injured in the wound and squeezed the affected areas, burning mugwort with mosquitoes and using wormwood instead of pesticides. The action is scientifically recognized. Studies on mugwort include antioxidant, hepatoprotective, anti-inflammatory and analgesic effects, antibacterial, antifungal activity, bile secretion effect, glucose metabolism improvement effect, lipid peroxidation effect, caries suppression effect, antimutagenic effect, anticancer effect , Blood pressure lowering, diabetes and hypertension have been reported, and ingredients for the treatment of malaria have also been detected.

3. The Righteous

Coicis Semen is a seed of Yulmu ( Coix lacryma-jobi var. The roots are used for the treatment of jaundice and neuralgia. Rheumatism, bladder stones, and roots are used in the treatment of jaundice and neuralgia. In addition, it is also widely used in the private sector as a health food that is good for beauty, fatigue recovery and nourishing tonic and has no side effects even if eaten a lot. Recently, anti-inflammatory, analgesic, and anti-cancer effects have been reported. In addition, Kim et al. Reported that Yulmu by-products, and Moon and Kim, etc., and Yulmu rice, Yulmu cereal, and Yulmu extract were effective in improving hyperlipidemia. In addition, Ju et al. Reported that Euiin-in is effective in improving obesity as a result of experimenting with the effect of Eui-in on high fat diet-induced obesity white paper.

4. Oligosaccharides

Since Leeuwenhoek discovered a large number of enterococci by observing human feces in 1719, in 1899 Tissier of the Institute of Pasteur, France, named Bifidus, an anaerobic lactic acid bacterium, from feces of healthy breastfeeding infants. In 1900, Moros discovered acidophilus in feces of artificially lactating infants, and many other anaerobic strains were reported as intestinal flora. Intestinal bacteria are classified into useful bacteria, pathogens, etc., and the superior bacterial flora is determined by the interaction between these bacterial floras. As a result, it is known that they are involved in human health, disease, and aging.

Oligosaccharides are sugars in which two to eight monosaccharides, such as glucose, galactose, and fructose, are combined and are not degraded by digestive enzymes. Because oligosaccharides are indigestible, they reach the large intestine without digestion and absorption, and are selectively used for bifidus bacteria to multiply bifidus bacteria, and fermented to improve intestinal flora, produce short-chain fatty acids, lower intestinal pH, and stool It is effective in improving the properties and suppressing intestinal rot.

Recently, oligosaccharides having various functions have been developed and added to foods. In particular, oligosaccharides by the intestinal flora have an effect of removing stool and increasing the number of bowel movements. Similar oligosaccharides include galactooligosaccharides, fructooligosaccharides, isomaltooligosaccharides and soy oligosaccharides, which are being added to dairy products, dietary supplements, seasonings, pig feed or marketed as single oligosaccharide products.

As a result of studying the functionalities of oligosaccharides, Homma said that the cholesterol content in serum was reduced by Bifidobacteria, Mitsuoka expected the effect on metabolism in the body, and Hidaka et al. Also expected the effect on the immune function in the body. It was. In addition, Ha et al reported that ingestion of indigestible starch lowered total lipid and triglycerides in rat blood induced by obesity, and Kim reported that soy oligosaccharides improved lipid metabolism in rats with hyperlipidemia. Et al reported that fructooligosaccharides lower triglycerides in hyperlipidemic rats.

Based on the fact that we analyzed the effective ingredients of herbal medicines (Changchang, Injin mugwort, Ui-in), and tested their efficacy from various angles, we find the proper blending ratio and conduct the baking aptitude test to satisfy consumers' health and high taste. We want to develop various products that can be used. Also, at the request of the company, we will develop herbal hot sauce that can be eaten together with the bread product developed in consideration of the spicy taste of teenagers recently.

Well-being bread according to the present invention for achieving the above object, characterized in that containing flour and oligosaccharides, creation, jinjin mugwort, uiyiin. And at this time, the content of each substance is characterized in that the weight of the oligosaccharide 2% by weight, 0.25% by weight, 0.07% by weight of Mugwort, 0.25% by weight relative to the weight of the wheat flour 100.

In addition, herbal hot cow according to the present invention, 100% by weight of water, 6% by weight of leek (relative value when water is 100, the remaining components are also the same), 19% by weight of onion, 16% by weight of garlic, 18% by weight of jujube %, Licorice 18%, whole black pepper 30%, laurel leaf 11%, soy sauce 3%, ginseng 6.5%, sugar 0.5%, black pepper 28%, red pepper paste 15%, red pepper powder 28%, It is characterized by consisting of 40% by weight of tomato paste, 0.4% by weight of olive oil, 9% by weight of tabasco sauce, 14% by weight of chili sauce, 1.5% by weight of xanthan gum and 3.5% by weight of starch.

In the following, the process and effect thereof, etc. which led to the present invention will be described in detail with examples.

Chapter 1 Development Contents and Methods

SECTION 1 Functional Evaluation of Herbs

1. Material

Chinese herbal medicines (Changchang, Injin mugwort, Uiin) were purchased from Bugangsan and used as reagents in the experiments, and Trichloroacetic acid (TCA) was purchased from Sigma Chemical Co. (St. Louis, MO). -thiobarbituric acid (TBA) was purchased from Eastern Organic Chemicals (Roochester, NY).

2. Herbal Medicine Extraction, Concentration and Freeze-Drying

When extracting herbal medicines, 20 ml of distilled water was added to 20 g of extract and Euiin, and 300 ml of distilled water was added to 15 g of Injin mugwort and extracted twice at 85 ° C. for 3 hours. After filtrating to 1, the hot water extract was concentrated in a rotary vacuum concentrator, and then freeze-dried (FD5510SPT). -60 ° C, Vac. Freeze-dried under 10 mmTorr conditions, diluted to 100 ppm, 500 ppm, 1,000 ppm, 5,000 ppm concentration was used for the functional experiment. And baking aptitude test was performed by adding the medicinal herb lyophilisate prepared under the same conditions.

3. Oil emulsion preparation

Oil emulsion is prepared before use, add 8 ml of 0.1 M maleic acid buffer adjusted to pH 6.5, add 50 μl of Tween-20 and 0.5 ml of fish oil, and stir for 15 minutes, add 2 ~ 3 pieces of KOH and stir. While preparing to pH 6.5 with 0.1 N HCl was used.

4. Determination of Thiobarbituric acid reactive substances (TBARS)

Thiobarbituric acid reactive substances (TBARS) were measured with a slight modification of Buege and Aust's method. The test tube filled with 1 ml reaction mixture was reacted in a 37 ° C. water bath for 1 hour. After the reaction, 7.2 µl of 50 µl dibutylhydroxytoluene (BHT) was added to the sample to stop the oxidation reaction. After the reaction mixture was mixed well, 2 ml TCA / TBA reagent was added, and the mixture was mixed again and heated for 15 minutes in the water. After heating, the mixture was cooled in cold water and centrifuged for 15 minutes at a speed of 2,000 × g. The supernatant was measured at absorbance (HITACHI UV-2001) 531 nm, and the blank sample was measured in the same manner by adding distilled water instead of the sample. TBARS values were expressed in μg malondialdehyde (MDA) for the ml reaction mixture.

5. Electron donating ability measurement

The electron donating ability was measured by modifying Blois' method. 1.0 ml of 2 × 10 ⁻⁴ MDPPH was added to 2 ml of each sample, vortexed, left for 30 minutes, and the absorbance was measured at 517 nm. The electron donating ability was expressed as 100-[(absorbance of sample addition / absorbance of no addition) x 100].

6. Determination of Superoxide dismutase (SOD) -like activity

SOD-like activity was measured by adding 3 ml of tris-HCl buffer (50 mM tris [hydroxymethyl] aminomethane + 10 mM EDTA) and 0.2 ml of 7.2 mM pyrogallol to 0.2 ml of each sample according to Marklund and Marklund's method. After leaving for 10 minutes at 1 ° C., the reaction was stopped with 1 ml of 1 N HCl, and the absorbance was measured at 420 nm and expressed as 100-[(absorbance of sample entry / absorption of no addition) × 100].

7. Statistical Processing

Statistical treatments were expressed as mean ± standard error for each sample, and significant differences in each group were analyzed according to Duncan's multiple test at α = 0.05 after variance analysis.

SECTION 2 Controlling Addition of Oligosaccharides, Manufacturing Process and Baking Ability

1. Formulation Table

The composition of the dough used for baking is shown in Table 1 below. The compounding ratios were formulated based on 100% of the flour, and oligosaccharides were prepared by adding 0, 2, 3, 4, and 6%, respectively, within the total sugar addition ratio.

Table 1. Compounding ratio of bread added with oligosaccharides (The ratio of ingredients other than flour is the value by weight when wheat flour is 100)

2. Manufacturing Process

The production of all products (oligosaccharide added bread, herbal medicine added bread, various ingredients added bread) was carried out according to the straight dough method as follows. The same conditions were used for various analysis of the product, and the prototype was manufactured according to the product characteristics for completion. Oligosaccharides were added to the dough with sugar.

<Manufacturing Process of Bread Added with Oligosaccharides>

[Measurement of liquid materials in g units] → Dough [after dyeing method] → Primary fermentation [temperature 27 ℃, humidity 75%] → Splitting [500g] → Medium fermentation [surface dry at room temperature] → Molding [Pushing, rolling, sealing] → Panning [sealing downward] → Secondary fermentation [temperature 35 ℃, humidity 85%, 0.5cm above pan] → Baking [170/190 ℃, 30 minutes]

3. Primary fermentation volume measurement

In order to know the breadability difference between the samples, all bread manufacturing processes for measuring the volume were performed under the same conditions as the control, and all the following products (bread with added herbs and bread with various ingredients) were performed in the same manner. 10 g was taken from the dough immediately after mixing, added with powder, and put into a 100 ml meas cylinder and fermented first with the dough for bread making. The volume of the dough was flattened immediately after the fermentation was finished.

4. Measurement of pH of dough immediately after mixing and after first fermentation

In order to know the breadability difference between the samples, all bread manufacturing processes for measuring the volume were performed under the same conditions as the control, and all of the following products (bread with added herbs and bread with various ingredients) were performed in the same manner. The pH of the dough was measured by applying the AOAC method, and immediately after mixing, 10 g was taken from the dough, homogenized with 50 ml of distilled water at 10,000 rpm for 5 minutes, and then the turbidity was obtained from whatman no. After filtration to 2 the pH was measured.

5. Measurement of burning loss rate of product

In order to know the breadability difference between the samples, all bread manufacturing processes for measuring the volume were performed under the same conditions as the control, and all of the following products (bread with added herbs and bread with various ingredients) were performed in the same manner. After the baking was completely cooled at room temperature, the weight was measured and the baking loss rate (%) was calculated by the following equation.

                                        A: weight of dough (g)

                                        B: weight of product (g)

6. Final volume measurement of bread

In order to know the breadability difference between the samples, all bread manufacturing processes for measuring the volume were performed under the same conditions as the control, and all of the following products (bread with added herbs and bread with various ingredients) were performed in the same manner. After baking, the product cooled to room temperature was measured four times for each experimental group. In order to measure the volume of the bread in the water density measurement method was measured after wrapping it tightly wrapped so that water does not enter the bread with polyethylene wrap. At this time, the minimum wrap was used in consideration of the weight of the wrap. After filling the 5 L container with water, the volume of the bread was determined by measuring the amount of water flowing out when the bread was completely submerged.

7. Sensory evaluation of the product

The sensory personnel selected for sensory evaluation consisted of eight persons who were considered to be well trained and capable of identifying bread quality differences. The evaluation items were evaluated for color, flavor (flavor), denseness of pores, softness, and overall taste. The evaluation method was 5 points symbol test method, 1 point: very bad. Each sample was evaluated as 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good.

8. Determination of Moisture in Products

In order to know the breadability difference between the samples, all bread manufacturing processes for measuring the volume were performed under the same conditions as the control, and all the following products (bread with added herbs and bread with various ingredients) were performed in the same manner. The moisture of the bread was measured by using a moisture meter (XM 60, Precisa Instruments Ltd., Swizerland) by baking 5 g at the central part of the sample while baking at room temperature and cooling to room temperature and placing it in a polyethylene bag to prevent loss of moisture. Moisture was measured at 105 ° C.

9. Measurement of physical properties of the product

In order to know the breadability difference between the samples, all bread manufacturing processes for measuring the volume were performed under the same conditions as the control, and all of the following products (bread with added herbs and bread with various ingredients) were performed in the same manner. The physical properties of the bread was measured five times or more using a rheometer (COMPAC-100Ⅱ, SUN SCIENTIFIC CO., LTD) and used the average value. The measurement conditions were determined by cutting the bread into cubes of 5 × 5 × 5 cm and attaching four items, such as hardness, cohesivness, springness, and gumminess, to a cylindrical plunger with a diameter of 15 mm. It measured at 2 Kg, table speed 60 mm / min, and 50% of compression rates.

10. Color difference measurement of the product

In order to know the breadability difference between the samples, all bread manufacturing processes for measuring the volume were performed under the same conditions as the control, and all of the following products (bread with added herbs and bread with various ingredients) were performed in the same manner. The chromaticity of the bread was measured with a colorimeter (Minolta CM-3600D, Japan) and measured as the lightness (L), redness (a), and yellowness (b) six times, and then expressed as an average value. After baking the bread and allowed to cool at room temperature and cut the center portion was measured an average of six times for each experimental group. The values of L, a, and b of the standard white board used at this time were 98.3900, -0.2018, and -0.4097, respectively.

SECTION 3 Controlling Addition of Herbal Medicines, Manufacturing Processes and Baking Adequa

1. Formulation Table

Table 2. Mixing ratio of bread added with Chinese herbal medicines (Changchang, Injin mugwort, Uiin) (The ratio of ingredients other than flour is the value compared to the weight when wheat flour is 100)

2. Manufacturing Process

It was made under the same conditions for various analysis of the product, and manufactured according to the product characteristics to complete the prototype. The herbal medicines were added by dissolving in the weighed water.

<Manufacturing process of bread added with 2% oligosaccharide and Chinese herbal medicine (Changchang, Injin mugwort, Uiin)

Material measurement [measured in liquid unit in g unit] → Dough [after dyeing method, Chinese medicine is dissolved in water and added] → 1st fermentation [temperature 27 ℃, humidity 75%] → split [500g] → medium fermentation [at room temperature So that the surface does not dry] → Molding [pushing, rolling, sealing] → Panning [sealing downward] → Secondary fermentation [temperature 35 ℃, humidity 85%, 0.5cm above pan] → Baking [170/190 ℃, 30 minutes]

3. The bread added with various ratios of medicinal herbs also contains the first fermentation volume, the pH of the dough immediately after mixing, the pH of the dough after the first fermentation, the baking loss rate, the final volume, sensory evaluation, moisture, physical properties, and color difference. Measured under the same conditions.

4.Various product development and baking aptitude

1. Compounding cost

Table 3. Mixing ratio of herbal rye bread, herbal rye hot dog, and herbal fruit stick with various ingredients to products containing appropriate amount of oligosaccharide (1%) and herbal medicine (Chang, Injin mugwort, Ui-in) The ratio of the other ingredients is the weight value when the wheat flour is 60, and in the case of the herbal rye hot dog and the herbal fruit stick, the ratio of the ingredients other than the wheat flour is the weight value when the wheat flour is 100)

2. Manufacturing Process

end. Herbal rye bread

<Manufacturing process of oriental rye bread to which an appropriate amount of oligosaccharide (1%) and herbal medicine (creation 0.25%, phosphorus mugwort 0.07%, Uuiin 0.25%) are added>

Material measurement [measured in liquid unit in g unit] → Dough [after dyeing method, Chinese medicine is dissolved in water and added] → 1st fermentation [temperature 27 ℃, humidity 75%] → split [500g] → medium fermentation [at room temperature So that the surface does not dry out → Molding [Pushing, rolling, sealing] → Panning [sealing downward] → Secondary fermentation [Temperature 35 ℃, Humidity 85%, 30 minutes] → Baking [170/190 ℃, 30 minutes]

I. Oriental Rye Hot Dog

<Manufacturing Process of Oriental Rye Hot Dogs with Proper Amount of Oligosaccharide (1%) and Herbal Medicine (Generation 0.25%, Phosphorus Artemisia 0.07%, Uyiin 0.25%)

Material measurement [measured in liquid unit in g unit] → Dough [after dyeing method, Chinese medicine is dissolved in water and added] → Primary fermentation [Temperature 27 ℃, Humidity 75%] → Split [Divided by 80g] → Medium fermentation [at room temperature So that the surface does not dry] → Molding [Pushing, rolling, sealing] → Panning [Sewing downward] → Secondary fermentation [Temperature 35 ℃, Humidity 85%, 30 minutes] → Baking [170/190 ℃, 25 minutes]

All. Herbal Fruit Sticks

<Manufacturing process of herbal fruit sticks to which an appropriate amount of oligosaccharide (1%) and herbal medicines (creation 0.25%, phosphorus mugwort 0.07%, Uyiin 0.25%) are added>

Material measurement [liquid material is measured in g unit] → Dough [after dyeing method, medicinal herbs are dissolved in water and added, dried fruits are added at low speed after completion of dough] → 1st fermentation [temperature 27 ℃, humidity 75%] → splitting [ Divided into 1,000g] → Medium fermentation [to prevent the surface from drying out at normal temperature] → Molding [Pushing, cutting, cutting] → Panning [Constant spacing] → Secondary fermentation [temperature 35 ℃, humidity 85%, 30 minutes → Baking [170/190 ℃, 25 minutes]

3. Products prepared by adding various ingredients (bread type) were measured under the same conditions as those of the above products (oligosaccharide added bread, herbal medicine added bread) with final volume, sensory evaluation, moisture and physical properties.

5.Development and Evaluation of Oriental Hot Sauce

According to the company's request for development, the research team applied a patent application (Application No. 10-2004-35375) to modify the blending ratio and manufacturing process of herbal sauces to increase the amount of herbal ingredients added and to enhance the spicy taste. It was.

1. Material and compounding cost

Table 4. Mixing ratio of herbal hot sauce (components other than water are relative values when water is 100)

2. Manufacturing Process

Herbal hot sauce manufacturing process is as follows. In this case, the mixing ratio of the materials is as described above.

3. Measurement of Properties of Oriental Hot Sauce

The herbal hot sauce was prepared and then completely cooled at room temperature and then measured by a viscometer (Brookfield Engineering Labs. Inc., Middleboro, MAO 2346 U.S.A.). The measurement conditions were 400 ml each of a 500 ml container of a temperature-controlled source at 20 ° C., and spindle no. After measuring 1 minute using 64, the value was recorded and repeated five times, and the average value was obtained.

4. Sensory Evaluation of Oriental Hot Sauce

Sensory evaluation was evaluated for the color, physical properties, sweetness, salty, spicy, seasoning and comprehensive taste after preparing the herbal hot sauce. The selected sensory staff consisted of eight individuals who were judged to have sufficient training and the ability to identify sample quality differences. The evaluation method was five-point preference test and one point: very bad. 2 points: Bad, 3 points: Normal, 4 points: Good, 5 points: Very good. For seasoning and spicy taste, 1 point: Very weak, 2 points: Weak, 3 points: Normal, 4 points : Strong, 5 points: Very strong.

Chapter 2 Experimental Results

SECTION 1 Functional Evaluation of Herbs

1.Tiobarbituric acid reactive substances (TBARS) measurement

The results of experiments on the effects on fatty acid plaque by adding hot water extracts of herbal medicines (Changchang, Injin mugwort and Ui-in) by concentration (100, 500, 1,000 ppm). The control group continued to increase over time and then rapidly increased at 12 hours. Vit. Used to compare the degree of automatic oxidation of hot water extracts of Chinese herbal medicines (Changchang, Injin mugwort, Uiin). C tended to be higher than the control at all concentrations, and vit. C is the vit. The lower the C concentration, the higher the result.

On the other hand, the hydrothermal extracts of all Chinese herbal medicines (Changchang, Injin mugwort and Uiin) showed no significant change even at 12 hours of automatic oxidation, but showed a sharp increase at 24 hours. The effect of the concentration of the herbal extracts (Changchang, Injin mugwort, Uiin) on the automatic oxidation at 24 hours was found to be directly proportional to the concentrations of all three herbs at 48 hours when 1,000 ppm was added. However, in the case of 500 ppm of phosphorus mugwort, it was confirmed that it was an excellent antioxidant because of the lowest autooxidation result after 1,000 ppm of plantin mugwort and 1,000 ppm of Uijin.

From the extract with the lowest 24 hours of autooxidation, the extract of Injin mugwort 1,000 ppm (0.046 MDA ppm), Uuiin 1,000 ppm (0.055 MDA ppm), Injin mugwort 500 ppm (0.057 MDA ppm), Uuiin 500 ppm (0.069 MDA ppm), 1000 ppm (0.075 MDA ppm) of production, 100 ppm (0.078 MDA ppm) of phosphorus mugwort, 100 ppm (0.079 MDA ppm) of Euiin, 500 ppm (0.122 MDA ppm) of production, and 100 ppm (0.152 MDA ppm) of production.

The lowest extracts at 48 hours were 1,000 ppm (0.062 MDA ppm) of Injin mugwort, 500 ppm (0.078 MDA ppm) of Injin mugwort, 1,000 ppm (0.285 MDA ppm) of creation, 1,000 ppm (0.477 MDA ppm) of Euiin, and 100 ppm of Injin mugwort ( 0.563 MDA ppm), Euiin 500 ppm (0.656 MDA ppm), Produce 500 ppm (0.945 MDA ppm), Euiin 100 ppm (1.016 MDA ppm), Produce 100 ppm (1.483 MDA ppm).

2. Measurement of electron donating ability

The electron donating ability, which is a measure of inhibiting oxidation by donating electrons to the oxidative free radicals involved in the chain reaction of lipid peroxidation, is shown in Fig. Same as 3. The electron donating ability of the herbal extracts (Changchang, Injin mugwort, Uiin) was shown in proportion to the concentration. The Eui-in showed the lowest electron donating ability overall and the highest electron donating ability. The electron donating ability of the production showed 67.78% for 100 ppm, 68.34% for 500 ppm and 88.09% for 1,000 ppm. Since active free radicals cause various diseases and aging in the human body, it is suggested that the extracts of herbal medicines (Chang, Injin mugwort, Uiin) can be used as antioxidants by reacting with oxidative free radicals.

3. Determination of Superoxide dismutase (SOD) -like activity

The results of measuring SOD-like activity, an important function of the polyphenolic substances in herbal medicines (Changchang, Injin mugwort, Uiin) Same as 4. It showed high SOD-like activity in the order of creation, Euiin and Mugwort, and it was also found to be proportional to the concentration. The SOD-like activity of the sample added at the highest concentration was found to be 34.1% for 5,000 ppm, 48.06% for 5,000 ppm, and 85.27% for 5,000 ppm of Mugwort. Han and Kim reported that SOD was highly effective (70%) in various diseases such as progressive systemic sclerosis, Crohn's disease, and Raynaud's disease. It was reported that SOD-like active substance inhibited oxidation process during melanin biosynthesis.

2.Production Process and Baking Ability of Bread Added with Oligosaccharide

1. Proper Formulation Table and Proper Manufacturing Process

As a result of examining the baking suitability by adding oligosaccharides in various ratios, it was found that the most suitable addition amount for baking suitability was 2%. As the amount of oligosaccharide was increased, the kneading time, the first fermentation time, the intermediate fermentation time and the second fermentation time were increased, and the color was late in the baking process.

Table 5. Proper Formulation Table of Oligosaccharide Added Bread (Proportion of Ingredients other than Wheat Flour is Numerical Value to Weight when Flour is 100)

Table 6. Production process table of oligosaccharide added bread Unit: minutes

2. Volume measurement after primary fermentation

10 g was taken from the batter immediately after mixing and added with powder to facilitate work, and fermented into a 100 ml meas cylinder for the first fermentation. The volume of the batter was flattened immediately after the end of fermentation. As the oligosaccharide addition amount increased, the volume after the first fermentation tended to decrease. Compared with the control group having 20 ml, 2% of the oligosaccharide was 19 ml, 3% of the oligosaccharide was 18 ml, 4% of the oligosaccharide was 15 ml, and 6 ml of the oligosaccharide was 12 ml.

3. Measurement of dough pH immediately after mixing and after first fermentation

Immediately after mixing, the pH of the control was 6.27, but the pH of the dough increased as the amount of oligosaccharide added increased. After the first fermentation, the pH of the dough also showed a tendency that the pH of the dough increased as the amount of added oligosaccharide increased, compared to that of the control at pH 5.23. Primary fermentation generally decreases the pH of the dough. However, when the oligosaccharide was added, the pH of the dough tended to increase.

4. Baking loss rate measurement

Baking loss rate was calculated as the difference between the dough weight before the oven and the bread weight after taking out from the oven, the baking loss rate tended to decrease as the addition amount of the oligosaccharide increased compared to the baking loss rate of 13.4% of the control. The cause of weight loss by baking is due to evaporation of water and volatile substances produced mainly by fermentation, and the burning loss rate is about 9.0 ± 0.5 for Pullman type but increases to 13 to 15% for mountain bread.

5. Measure the final volume of the bread

After baking, the volume of bread cooled at room temperature is shown in Fig. Same as 9. As the amount of oligosaccharide added increased, the volume tended to decrease. Considering that the control volume is 2,019.2 ml, the addition of 2% (1,947.50 ml) of oligosaccharides is considered to be an appropriate amount for final volume formation of the product.

6. Sensory evaluation of the product

It is a result of sensory evaluation by adding the oligosaccharide and baking the bread and then cooling it at room temperature. Spheres added with 2% oligosaccharides showed similar results in all evaluation categories, but showed lower results in all evaluation items as the amount of oligosaccharides increased.

7. Determination of Moisture in Products

The moisture of the bread was baked, cooled to room temperature, and placed in a polyethylene bag to prevent moisture loss. As a result, the moisture content of the product increased as the amount of oligosaccharides increased. The moisture content of the control group was 61.03%, the 2% and 3% addition groups of oligosaccharides showed similar tendency to 61.74% and 61.83%, respectively, and the 6% addition group of oligosaccharides showed the highest moisture content of 63.54%.

8. Measurement of product properties

As a result of measuring the physical properties of the bread added with oligosaccharides, the hardness showed a tendency to increase as the amount of added oligosaccharides increased. Cohesivness, springness and gumminess tended to decrease with increasing amount of oligosaccharides. The addition of oligosaccharides resulted in an increase in the pH of the dough. This seems to have a buffering effect on the acidity of the dough, and as a result, the volatiles or acids that need to be produced during the fermentation process of the dough are not produced enough, resulting in a decrease in volume, a bad smell, and a bad texture. Firmness (hardness) it was found that the control group is indicated by 169.68 g / cm ² to the oligosaccharide is 2% impregnated furniture than 188.29g / cm ² represented by the lowest rigidity of the oligosaccharide impregnated furniture fair amount.

Table 7. Measurement of physical properties of bread added with oligosaccharides

9. Color difference measurement of product

The results of measuring the color of the bread added with oligosaccharides are as follows. In general, the color of the cross section of bread became darker as the amount of oligosaccharide added increased, but the value of L decreased to 71.564 when 6% of oligosaccharide was added as compared to the control 73.603. The a and b values were -0.838 and 8.665, respectively, compared to the control -0.946 and 8.414.

Table 8. Color difference of bread cross section with oligosaccharide

3.Manufacturing Process and Baking Ability of Bread Added with Herbal Medicine

1. Proper Formulation Table and Proper Manufacturing Process

As a result of examining the baking suitability by adding various herbs, it was found that the most suitable addition amount for baking suitability was 0.25%, 0.07%, and 0.25%, respectively. Even if the amount of herbal medicine was increased, the effect on each process was insignificant.

Table 9. Proper Formulation Table of Bread Added with Herbal Medicines (The Ratio of Ingredients other than Wheat Flour is the Value to Weight when 100 Wheat Flour is Used.)

Table 10. Process table of white bread with herbal medicines Unit: min

2. Primary fermentation volume measurement

10 g was taken from the batter immediately after mixing and added with powder to facilitate work, and fermented into a 100 ml meas cylinder for the first fermentation. The volume of the batter was flattened immediately after the end of fermentation. Even if the amount of Chinese herbal medicine was increased, the effect on the volume increase after the first fermentation was insignificant.

3. Measurement of dough pH immediately after mixing and after first fermentation

The results of measuring the pH of the herbal medicine used in baking are shown in Table 10. Immediately after mixing, the pH of the control dough and that added with the herbal medicines were similar. After the first fermentation, the pH of the herbal medicine-3, which had the highest amount of herbal medicine, was 5.16, whereas the control showed 5.01. When the oligosaccharide was added, the pH of the dough tended to increase after the first fermentation. When the herbal medicine was added to the dough, the pH of the dough after the first fermentation showed a general decrease. It is thought that this is the effect of the herbal medicines added, despite the fact that this is a dough containing 2% of oligosaccharides.

Table 11. pH of Herbal Medicine Added to Baking

4. Measurement of burning loss rate

The baking loss rate was calculated as the difference between the weight of dough before being put into the oven and the bread weight after removing it from the oven. The baking loss rate of the control group was 13.4%. Baking loss rate appeared in the range. The cause of weight loss by baking is due to evaporation of water and volatiles produced mainly by fermentation.

5. Measure the final volume of the bread

The volume of bread cooled at room temperature after baking is shown in the following table. Compared with the control volume of 2,019.2 ml, the amount of Chinese herbal medicines increased did not decrease as much as that of the bread containing oligosaccharides. When the herbal medicine was added, the herbal medicine-1 was the highest as 2,018.60 ml, and the herbal medicine-2 was the lowest as 2,016.70 ml.

6. Sensory evaluation of the product

It is the result of sensory evaluation by adding the herbal medicine and baking the bread and then cooling it at room temperature. Although the effect of the addition of other herbal medicines (Changui, Ui-Yin) on the sensory evaluation was minimal, the addition of Injin mugwort was reduced according to the sensory evaluation results that the bitter taste was high because it was hard to eat. Results Herbal Medicine-2 added with 0.07% received high evaluation in sensory evaluation. Therefore, the effect of the addition of herbal medicine on the baking aptitude was minimal, but the most appropriate addition rate was 0.25%, 0.07% of phosphorus mugwort, and 0.25% of phosphorus added phosphorus.

7. Determination of Moisture in Products

Moisture measurement of bread was measured by baking bread, allowed to cool at room temperature and placed in a polyethylene bag to prevent loss of moisture. Compared with 61.03% of water in the control, no change in water content was observed even if the amount of herbal medicine was increased.

8. Measurement of product properties

As a result of measuring the physical properties by making the bread after cooling the bread by adding the herbal medicine in various ratios, the hardness, cohesivness, springness and gumminess tended to be similar to the control in all measurement items. The trend was different from the case. Therefore, the addition of herbal medicine does not affect the physical properties of bread.

Table 12. Measurement of physical properties of bread added with Chinese herbal medicines (Changja, Injin mugwort, Uiin)

9. Color difference measurement of product

The results of measuring the chromaticity of bread added with herbal medicines are as follows. In general, as the amount of medicinal herbs increased, the color of the bread cross section became darker.In the case of L-value, Chinese herbal medicine-2 (Generation 0.25%, Injin mugwort 0.07%, Uijin 0.25%) was 71.517, compared to control 73.603. And b values were -0.701 and 9.451, respectively, compared to the control -0.946 and 8.414.

Table 13. Color difference of bread added with Chinese herbal medicine (Changja, Injin mugwort, Uiin)

4.Various product development and baking aptitude

1. Timetable

Table 14. Product process table

                                               Unit: minute

2. Volume measurement of the final product

After baking, the volume of the cold-protected product at room temperature is shown in Fig. Same as 19. Mixing and fermentation were carried out sufficiently in order to preserve the soft texture and flavor, considering that the mixing ratio was different from that of the control and that other ingredients were added. The result was a higher volume of final product than the control.

3. Sensory evaluation of the product

Oligosaccharides and herbs are added to the bread to add various ingredients (wheat flour, soybean meal, malt flour, sunflower seeds, flaxseed, walnuts, cranberries, pumpkin seeds, apricots, figs, etc.) One result. Overall, the score was higher than the control, the color of the cross section was darker than the control, but rather visually better than the control, and especially good because of the high content of chew.

4. Determination of Moisture in Products

The moisture of the bread was baked, cooled at room temperature and placed in a polyethylene bag to prevent loss of moisture. This may be due to the water content of the added materials.

5. Measurement of product properties

The physical properties of the bread made from various ingredients showed similar trends in the control, cohesivness, springness and gumminess. However, the hardness was lower than that of the control, indicating that it was a softer product.

Table 15. Measurement of physical properties of herbal rye bread added with herbal medicines (Changja, Injin mugwort, Uiin)

Section 5 Herbal Hot Sauce Development

1. Properties of Oriental Hot Sauce

This is the result of measuring the physical properties after developing herbal hot sauce that can be eaten with bread products developed with various ingredients. If the physical properties were low, the bread was absorbed quickly when the herbal hot sauce was applied, and the bread was crumbly well. If the physical properties were high, it did not adhere to the bread, and cold jam was applied to the bread. As a result, efforts were made to find properties that spread well on bread while increasing properties rather than patented herbal sauces. 22 could develop such a product.

2. Sensory Evaluation of Oriental Hot Sauce

The results of sensory evaluation of herbal hot sauce with enhanced flavor are shown in Fig. Same as 23. The color, physical properties, sweetness and salty taste were all highly appreciated, and spicy taste was also evaluated as having a very strong taste. In the case of seasoned flavors that evaluated whether the added ingredients did not reduce the flavor of herbal hot sauce by adding flavors so that the flavors of the added herbal ingredients and various ingredients for flavoring were well combined, excellent herbal hot sauce was evaluated. It seems to have been developed.

Chapter 3 Conclusion

SECTION 1 Functional Evaluation of Herbs

The hydrothermal extracts of all Chinese herbal medicines (Changchang, Injin mugwort and Uiin) showed low tendency even after 12 hours of automatic oxidation. The lowest result was found to be 24 ppm at 0.046 MDA ppm. In the electron donating ability, the hydrothermal extract of the production showed high electron donating ability at all concentrations, and the production 1,000 ppm showing the best electron donating ability was 88.09%. The SOD-like activity was high in all samples containing 5,000 ppm, and the highest SOD-like activity was shown in 85.27% of the fungus of 5,000 ppm.

2.Production Process and Baking Ability of Bread Added with Oligosaccharide

In order to find the proper amount of oligosaccharides, baking suitability experiments were carried out in various ways. As a result, the volume measurement of the dough after the first fermentation was 19 ml, the pH of the dough after the first fermentation was 5.35, the baking loss was 12.9%, and the final volume of the bread was 1,947.50 ml. The results showed the most similar to, and the sensory evaluation also showed that the 2% addition group with excellent evaluation was the most suitable addition ratio.

3.Manufacturing Process and Baking Ability of Bread Added with Herbal Medicine

In order to find an appropriate amount of Chinese herbal medicines (Chang, Injin mugwort, Uiin), 2% oligosaccharide was added as a blending ratio. As a result, the volume of dough after primary fermentation was 20ml, pH of dough after primary fermentation was 5.12, baking loss was 13.7%, and final volume of bread was 2,016.70ml. It was determined by the addition spheres that were superior or showed good results. Therefore, it is judged that it is most appropriate to add 0.25% of creation, 0.07% of Mugwort, and 0.25% of Uijin.

4.Various product development and baking aptitude

Healthy ingredients were added to the blending ratio of oligosaccharides (2%) and herbal medicines (generated 0.25%, Injin mugwort (0.07%, Uuiin 0.25%)) at an appropriate ratio. As a result of the baking aptitude test of developed Korean rye bread, final volume was 2,031.90 ml, moisture content was 64.01%, firmness in physical properties was 160.10 g / cm ² , and the sensory evaluation result was determined as a good blending ratio.

Section 5 Herbal Hot Sauce Development

This is the result of the development of herbal hot sauce with enhanced spicy taste that can be eaten with bread products developed with various ingredients. When herbal hot sauce was applied to bread, it was 7,200 cP. Overall, the sensory evaluation resulted in excellent taste and color, a strong spicy taste, and low flavoring. Therefore, it is judged that the recent development of excellent herbal hot sauce that can be eaten with bread products developed by consumers who prefer strong spicy taste.

According to the present invention as described above it is possible to produce a well-being bread by adding the herbal medicine in an appropriate amount while adding the herbal medicine in an appropriate amount does not harm the baking suitability in terms of physical properties or sensory evaluation. Moreover, the herbal hot sauce suitable for the well-being bread can be manufactured.

Claims (1)

100% by weight of water, 6% by weight of leek (relative value when water is 100, the same as the remaining ingredients), 19% by weight of onion, 16% by weight of garlic, 18% by weight of jujube, 18% by weight of licorice, 30 weight of pepper %, Bay leaf 11%, soy sauce 3%, soy sauce 6.5%, sugar 0.5%, black pepper 28%, red pepper paste 15%, red pepper powder 28%, tomato paste 40%, olive oil 0.4% , Tabasco sauce 9% by weight, chili sauce 14% by weight, xanthan gum 1.5% by weight, starch 3.5% by weight, characterized in that Herbal Hot Sauce.