KR101276375B1 - Improving agent for making bread using rice bran fibers - Google Patents

Improving agent for making bread using rice bran fibers Download PDF

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KR101276375B1
KR101276375B1 KR1020110146542A KR20110146542A KR101276375B1 KR 101276375 B1 KR101276375 B1 KR 101276375B1 KR 1020110146542 A KR1020110146542 A KR 1020110146542A KR 20110146542 A KR20110146542 A KR 20110146542A KR 101276375 B1 KR101276375 B1 KR 101276375B1
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brown rice
group
bread
fiber
dietary fiber
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KR1020110146542A
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Korean (ko)
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전순실
빙동주
김문용
박진희
박승원
정광호
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씨제이제일제당 (주)
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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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: A bread improver for brown rice bread with dietary fiber is provided to make brown rice bread with dietary fibers which has physicochemical qualities. CONSTITUTION: A bread improver for brown rice bread with dietary fibers comprises 0.005-0.040 parts by weight of hemicellulose, 0.05-0.40 parts by weight of glycerin fatty acid ester, 0.002-0.03 parts by weight of ascorbic acid and 0.05-0.40 parts by weight of inactive dried yeast of 100 parts by weight of flour. A composition of brown rice bread with dietary fibers comprises the bread improver as an active ingredient. The bread improver adds 0.023-0.523 parts by weight of brown rice bread for a total brown rice bread composition. The brown rice bread with dietary fibers is made by using the brown rice bread composition. [Reference numerals] (AA) Non-volume; (BB) Non-volume(mL/g); (CC) Baking improving agent(%)

Description

현미 식이섬유 식빵용 제빵개량제{Improving agent for making bread using rice bran fibers}Browning fiber fiberImproving agent for making bread using rice bran fibers}

본 발명은 식빵의 부피를 개선하고 기능성을 부여할 수 있는 현미 식이섬유 식빵용 제빵 개량제와 그를 이용한 현미 식이섬유 식빵에 관한 것이다.The present invention relates to a bakery improving agent for brown rice dietary fiber bread and a brown rice dietary fiber bread using the same, which can improve bread volume and impart functionality.

최근 현대인의 건강에 대한 관심이 높아지고, 식이섬유의 기능성 및 생리적 중요성이 대두되면서 곡류, 두류, 과채류로부터 추출한 식이섬유를 이용한 고식이섬유 보강식품이 급진적인 속도로 증가하고 있으며, 빵, 쿠키, 스낵 등의 baked products, ready-to-eat cereal, 육가공, 음료 등에 다양하게 적용되고 있다.
Recently, due to the increasing interest in the health of modern people and the rise of functional and physiological importance of dietary fiber, the dietary fiber supplements using dietary fiber extracted from grains, beans, and vegetables are increasing at a rapid pace. Bread, cookies, snacks It is widely applied to baked products such as ready-to-eat cereal, meat processing and beverages.

현미 식이섬유는 미강에서 지방과 단백질을 추출하고 남는 부산물로부터 얻어지며, 식이섬유, 무기질, 단백질 및 유용성분 등이 다량 함유되어 있어 기능성 식품의 소재로 건강 증진에 기여할 수 있다. 또한, 현미 식이섬유(brown rice fiber)는 인체 내 소화효소로는 분해될 수 없는 비소화성 물질인 cellulose, hemicelluloses(arabinoxylans), 리그닌 등 주로 불용성 식이섬유로 구성되어 있으며, 보수력, 무기질 및 지질과의 결합력, 발효성, 점도 상승 등의 특성이 있고, 섭취 시 흡수율이 강하여 음식물의 부피를 증가시켜 포만감을 줄 뿐만 아니라 장의 운동을 좋게 하고 대변의 용적(volume)을 증가시키며 장에서의 이동시간을 감소시켜 변비 해소에 매우 효과적이다.
Brown rice dietary fiber is obtained from the by-products from the extraction of fat and protein from rice bran, and contains a large amount of dietary fiber, minerals, proteins and useful ingredients, which can contribute to health promotion as a material of functional foods. In addition, brown rice fiber consists mainly of insoluble dietary fiber such as cellulose, hemicelluloses (arabinoxylans), and lignin, which are indigestible substances that cannot be broken down by digestive enzymes in the human body. It has characteristics such as binding force, fermentability, and viscosity increase, and it has strong absorption rate when ingested to increase the volume of food to give fullness, improve bowel movement, increase stool volume, and decrease intestinal travel time. It is very effective in relieving constipation.

지금까지 미강을 이용한 가공식품의 품질 특성에 관한 연구로는 유화형 소시지, 분쇄돈육, 파운드 케이크, 쿠키, 가래떡, 반건조 돈육포, 프랑크프루터 소시지, 순대,　 분쇄형 돈육 육제품, 저지방 떡갈비, 유화형 소시지, 떡갈비, 식빵, 생국수, 돈육 유화물, 돈육 소시지, 요구르트 등이 있으나 미강을 이용한 식빵에 관한 연구는 전혀 미비한 실정이며, 최근 통밀을 이용하거나 식이섬유를 첨가한 빵이 많이 생산되고 있으나 제빵성이 좋지 않아 빵의 부피가 축소되는 문제점이 있다.
Until now, studies on the quality characteristics of processed foods using rice bran include emulsified sausages, ground pork, pound cakes, cookies, rice cakes, semi-dried pork jerky, frankfurter sausage, sundae, ground pork meat products, low-fat rice cakes, There are emulsified sausages, tteokgalbi, white bread, raw noodles, pork emulsion, pork sausage and yogurt, but research on bread using rice bran is inadequate, and breads using whole wheat or dietary fiber have been produced recently. Baking is not good, there is a problem that the volume of the bread is reduced.

일반적으로 빵의 원료로 사용되는 밀가루와 효모에 존재하는 효소는 제빵공정에서 중요하며, 최근 통밀을 이용하거나 식이섬유를 첨가한 빵이 많이 생산되고 있으나 제빵성이 좋지 않아 빵의 부피가 축소되는 문제점이 있다. 이 문제점을 해결하기 위한 방안으로 헤미셀룰라아제(hemicellulase)를 고식이섬유빵을 만들 때 첨가하게 되면 반죽의 질을 향상시키고 부피를 증가시킬 수 있다. 밀가루는 약 2.3%의 비전분다당류(non-starch polysaccharide, NSP)를 함유하고 있으며, NSP는 수용성 및 불용성 헤미셀룰로오스(hemicellullose)로 나뉘어 진다. NSP는 물과 강하게 결합하므로 제빵에서 중요한 역할을 하게 된다. NSP는 g당 10 g의 물과 결합하는데, 이 수치는 전분 0.45 g/g, 단백질 1~3 g/g와 비교하여 매우 높다. 불용성 헤미셀룰로오스는 일반적으로 제빵성을 낮추는 것으로 알려졌으나, 알칼리 용액이나 헤미셀룰라아제로 처리하게 되면 제빵성을 높일 수 있다. 헤미셀룰라아제는 헤미셀룰로오스(아라비노자일란)의 가수분해 반응을 촉매하는 효소로서 처음에는 크게 분해하는 헤미셀룰라아제가 작용하여 dextrins 정도로 아라비노자일란의 분자를 짧게 하며, 또 다른 헤미셀룰라아제가 작용하여 올리고당이나 5탄당(xylose, arabinose)을 생성한다. 헤미셀룰라아제는 빵반죽의 끈적거림을 감소시키고, 빵의 부피와 내상을 향상시키며, 저장수명을 증가시켜 노화를 감소시킬 수 있는 연구 등에 많이 이용되고 있다. 또한 극히 소량의 헤미셀룰라아제를 소량 첨가해도 반죽의 글루텐 응집 속도를 증가시킬 수 있다.
In general, the enzymes present in flour and yeast, which are used as raw materials for bread, are important in the baking process. Recently, a lot of bread using whole wheat or dietary fiber has been produced. There is this. In order to solve this problem, hemicellulase may be added to make high-fiber bread, which may improve dough quality and increase volume. Wheat flour contains about 2.3% non-starch polysaccharides (NSPs), which are divided into water-soluble and insoluble hemicellullose. NSPs bind strongly with water and play an important role in baking. NSP binds 10 g of water per g, which is very high compared to 0.45 g / g starch and 1-3 g / g protein. Insoluble hemicellulose is generally known to lower bakery properties, but treatment with an alkaline solution or hemicellulose can increase bakery properties. Hemicellulase is an enzyme that catalyzes the hydrolysis reaction of hemicellulose (arabinoyllan). At first, hemicellase that acts as a major decomposing agent shortens the molecules of arabinoxylan to the extent of dextrins. (xylose, arabinose) Hemicellulase has been widely used in researches that can reduce stickiness of bread dough, improve bread volume and scratches, and reduce aging by increasing shelf life. In addition, the addition of very small amounts of hemicellulase can increase the gluten aggregation rate of the dough.

한편, 글리세린지방산에스테르(glycerin esters of fatty acids)는 글리세린에 지방산이 에스테르 결합한 것으로 일반적으로 글리세리드라고 한다. 천연에는 글리세린의 세 개의 히드록 시기(OH)에 전부 지방산이 결합한 트리글리세리드가 가장 많지만, 한 개가 결합한 모노글리세리드 또는 두 개가 결합한 디글리세리드도 소량 존재한다. 모노글리세리드의 활성이 가장 강하기 때문에 식품용도에 주로 이용되며, 성상은 지방산의 종류에 따라 액상부터 고체분말까지 있다. 모노글리세리드는 1854년 Berthelot가 처음으로 합성에 성공하였으며, 1910년경에는 공업적 생산이 진행되어 1930년경부터 인조버터, 빵, cake용 슈퍼 쇼트닝 등의 생산에 이용되기 시작하였다. 모노글리세리드의 공업적 생산은 글리세린과 지방산의 에스테르교환법과 글리세린과 유지의 에스테르교환법으로 제조되고 있으며, 그 용도는 일반적 유화제 외에 전분식품의 개질제, 기포제, 소포제 등 용도가 광범위하다. 모노글리세리드는 제빵 시 속질 연화제(crumb softner)의 목적으로 사용되고 있으며, 빵을 구워낸 초기 단계에서는 빵의 부드러움이 유화제의 영향을 거의 받지 않지만 시간이 경과하면서 전분의 결정화 속도를 지연시켜 빵 속이 단단해지는 것을 방지하도록 하는데, 이는 유화제가 전분분자 helix 속으로 들어가서 수소결합간의 상호결합반응을 저해 또는 지연시키기 때문이다.
On the other hand, glycerin esters of fatty acids (glycerin esters of fatty acids) are esters of fatty acids to glycerin is generally referred to as glycerides. In nature, the most triglycerides of all fatty acids bound to the three hydroxy group of glycerin (OH), but there is also a small amount of one monoglyceride or two diglycerides. Monoglycerides have the strongest activity and are mainly used for food use. The properties are from liquid to solid powder depending on the type of fatty acid. Monoglycerides were first synthesized by Berthelot in 1854, and industrial production began in 1910, and began to be used in the production of artificial shorts, bread and cake super shortening from around 1930. The industrial production of monoglycerides is produced by the transesterification method of glycerin and fatty acids and the transesterification method of glycerin and fats and oils, and its use is widely used in addition to general emulsifiers, such as starch food modifiers, foaming agents, antifoaming agents. Monoglycerides are used for the purpose of crumb softners in baking.In the early stages of baking, the softness of the bread is hardly affected by the emulsifier. This is because the emulsifier enters the starch helix and inhibits or delays the interaction between hydrogen bonds.

또한, 아스코르빈산(ascorbic acid)은 글루텐의 sulfhydryl(-SH)기에 작용하여 -SH와 -S-S-의 상호교환을 억제함으로써 발효과정 및 냉동저장 중에 반죽의 신장성과 가스수용능력을 조정하여 빵의 최대부피를 얻는데 중요한 개량제로서 전 세계적으로 널리 이용되고 있다. 하지만 산화제 첨가 시 관능적으로 산미를 유발할 수 있으므로 적정 사용량을 신중히 결정하여야 한다. 아스코르빈산은 반죽의 가스 보유력 증대 및 글루텐 조직 강화, 반죽의 끈적거림 감소, 취급 특성 개선, 기계적성 향상, 반죽의 건조 방지, 빵표면의 바삭바삭한 식감을 향상시킨다.
In addition, ascorbic acid acts on the sulfhydryl (-SH) group of gluten to inhibit the exchange of -SH and -SS-, thereby adjusting the dough's extensibility and gas-receiving capacity during fermentation and freezing. It is widely used all over the world as an important modifier to get the maximum volume. However, when the oxidizer is added, it may cause sensory acidity, so the proper amount of use should be carefully determined. Ascorbic acid increases the gas retention of the dough and strengthens the gluten structure, reduces the stickiness of the dough, improves handling characteristics, improves mechanical properties, prevents the dough from drying, and improves the crunchy texture of the bread surface.

그리고, 비활성건조효모에는 글루타치온(glutathione) 등의 환원 물질이 존재하며, 글루타치온은 유황을 함유한 아미노산으로 강력한 항산화 역할 때문에 master antioxidant로 알려져 있고, 시스테인(cysteine), 글루타민산(glutamic acid), 글라이신(glycine) 등의 3종류 아미노산으로 합성된 트리펩타이드(tripeptide)이다. 시스테인(cysteine)은　분자 내에 있는 thiol(-SH)기에 의한 다양한 화학적 특성으로 인하여 disulfide cross-linkage를 형성하는 글루텐을 함유한 제분 가공품의 물성을 조절하기 위하여 널리 이용되고 있다. 빵을 제조할 때 시스테인을 첨가하면 반죽과정에서 글루텐의 disulfide cross-linkage를 환원시켜 반죽의 탄성을 약화시킴으로써 반죽을 용이하게 하는 dough conditioner로 이용된다. 시스테인은 화학적 방법에 의한 dough development에 가장 널리 이용되며, 시스테인의 환원작용은 밀가루의 단백질과 접촉함과 동시에 시작되고, 믹싱 자체에는 크게 영향을 미치지 않으며, 그 자체가 dough development를 이루는 것은 아니지만 반죽 속도와 에너지를 줄여줌으로써 dough development를 가속화시키는 역할을 한다. 적절한 dough development에 필요한 시스테인의 양은 밀가루 강도에 따라 달라지게 되며, 동일한 밀가루의 경우 mixing 속도가 감소함에 따라 시스테인의 첨가량은 증가한다.
Reactive substances such as glutathione are present in the inactive dry yeast, and glutathione is an amino acid containing sulfur, which is known as a master antioxidant because of its powerful antioxidant role, and is known as cysteine, glutamic acid, and glycine (glycine). It is a tripeptide synthesize | combined with three types of amino acids, such as). Cysteine is widely used to control the properties of gluten-containing milled products that form disulfide cross-linkages due to various chemical properties of thiol (-SH) groups in the molecule. When cysteine is added to make bread, it is used as dough conditioner to reduce dough's elasticity by reducing disulfide cross-linkage of gluten in kneading process. Cysteine is most widely used for dough development by chemical methods, and the reduction of cysteine begins at the same time as contact with the protein of the flour, does not significantly affect the mixing itself, and does not itself lead to dough development, but the rate of dough It helps to accelerate dough development by reducing energy and energy. The amount of cysteine required for proper dough development depends on the flour strength, and for the same flour, the amount of cysteine increases as the mixing rate decreases.

한편, 제빵 또는 대체 식빵제조와 관련된 공지문헌으로 대파빵의 제조방법이 10-520214호로, 유자첨가 식빵의 제조방법이 10-2006-101480호로, 카레방의 제조방법이 10-2003-61353호로 공지되어 있으나, 본원 발명이 주제로 하는 현미 식이섬유와는 전혀 무관한 것으로 조사되었다.
On the other hand, as a known document related to the manufacture of baking or alternative bread, the manufacturing method of large green onion bread is 10-520214, the manufacturing method of citron added bread is 10-2006-101480, and the manufacturing method of currybang is known as 10-2003-61353. However, the present invention was found to have nothing to do with brown rice fiber as the subject of the present invention.

본 발명은 상기 현미 식이섬유의 다양한 기능성에도 불구하고 빵의 부피가 축소되어 제빵적성이 불량하였던 바 이 문제점을 해결하는데 있다. 본 발명은 제빵개량제를 첨가한 현미 식이섬유 대체 반죽을 제공하고 이를 이용하여 현미 식이섬유 식빵을 제조한 후 그 이화학적 품질 특성의 우수성을 확인하였다.The present invention is to solve the problem that the breadability is reduced due to the reduced bread volume despite the various functionalities of the brown rice dietary fiber. The present invention provides a brown rice dietary fiber substitute dough to which the baking improving agent is added, and after using the same to prepare brown rice dietary fiber bread, it confirmed the superiority of the physicochemical quality characteristics.

따라서, 본 발명의 목적은 이화학적 품질 특성이 우수한 현미 식이섬유 식빵을 제조하기에 바람직한 제빵개량제를 제공하는데 있다.Accordingly, it is an object of the present invention to provide a bakery improving agent for producing brown rice fiber bread having excellent physicochemical properties.

본 발명의 다른목적은 상기 제빵개량제를 첨가한 현미 식이섬유 식빵을 제공하는데 있다.Another object of the present invention is to provide a brown rice dietary fiber bread to which the baking improving agent is added.

본 발명의 상기 목적은 밀가루 100 중량부에 대하여 헤미셀룰라아제 0.005~0.040 중량부, 글리세린지방산에스테르 0.05~0.40 중량부, 아스코르빈산 0.002~0.030 중량부, 비활성건조효모 0.05~0.40 중량부의 조성을 갖는 제빵개량제 조성물을 제조하는 단계와; 상기 제빵개량제를 첨가한 현미 식이섬유 식빵을 제조한 다음; 이를 평가함으로써 달성하였다.The above object of the present invention is a baking improving agent having a composition of 0.005 to 0.040 parts by weight of hemicellulase, 0.05 to 0.40 parts by weight of glycerin fatty acid ester, 0.002 to 0.030 parts by weight of ascorbic acid, and 0.05 to 0.40 parts by weight of inert dry yeast. Preparing a composition; Preparing a brown rice dietary fiber bread to which the baking improving agent is added; This was achieved by evaluating this.

본 발명에 따라 제조된 제빵개량제를 첨가한 현미 식이섬유 식빵은 주원료인 밀가루에 보수력, 무기질 및 지질과의 결합력, 발효성 및 점도가 상승하는 효과가 있고, 이를 섭취 시 흡수율이 강하여 음식물의 부피를 증가시켜 포만감을 주는 효과가 있을 뿐만 아니라 장의 운동을 좋게 하고 대변의 용적(volume)을 증가시키며 장에서의 이동시간을 감소시켜 변비를 해소하는데 효과가 있다. 그 뿐만 아니라, 현미 식이섬유를 첨가함으로써 영양 개선 효과 외에도 종래의 현미 식이섬유 대체 반죽 및 식빵에 비해 발효 팽창력, 비용적, 굽기 손실률, 수분 함량, 수분 활성도, 명도, 견고성 등 제빵적성과 관련하여 이화학적 품질 특성에 뛰어난 효과가 있다.Brown rice dietary fiber bread added with the bakery improver prepared according to the present invention has the effect of increasing the water holding capacity, the binding force with minerals and lipids, fermentability and viscosity to the flour as a main raw material, the absorption rate is strong when ingesting the volume of food Not only does it increase the feeling of satiety, but also improves bowel movement, increases the volume of feces, and reduces the movement time in the intestine, which is effective in relieving constipation. In addition, the addition of brown rice dietary fiber, in addition to the nutritional improvement effect, compared to conventional brown rice fiber replacement dough and bread bread, yihwa in terms of baking aptitude, cost, baking loss rate, moisture content, water activity, brightness, firmness, etc. Excellent effect on the quality characteristics.

도 1은 헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력을 나타낸 그래프이다.
도 2는 헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적을 나타낸 그래프이다.
도 3은 헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률을 나타낸 그래프이다.
도 4는 헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량을 나타낸 그래프이다.
도 5는 헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도를 나타낸 그래프이다.
도 6은 헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도를 나타낸 그래프이다.
도 7은 헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성을 나타낸 그래프이다.
도 8은 글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력을 나타낸 그래프이다.
도 9는 글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적을 나타낸 그래프이다.
도 10은 글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률을 나타낸 그래프이다.
도 11은 글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량을 나타낸 그래프이다.
도 12는 글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도를 나타낸 그래프이다.
도 13은 글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도를 나타낸 그래프이다.
도 14는 글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성을 나타낸 그래프이다.
도 15는 아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력을 나타낸 그래프이다.
도 16은 아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적을 나타낸 그래프이다.
도 17은 아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률을 나타낸 그래프이다.
도 18은 아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량을 나타낸 그래프이다.
도 19는 아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도를 나타낸 그래프이다.
도 20은 아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도를 나타낸 그래프이다.
도 21은 아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성을 나타낸 그래프이다.
도 22는 비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력을 나타낸 그래프이다.
도 23은 비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적을 나타낸 그래프이다.
도 24는 비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률 나타낸 그래프이다.
도 25는 비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량을 나타낸 그래프이다.
도 26은 비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도를 나타낸 그래프이다.
도 27은 비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도를 나타낸 그래프이다.
도 28은 비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성을 나타낸 그래프이다.
도 29는 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력을 나타낸 그래프이다.
도 30은 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적을 나타낸 그래프이다.
도 31은 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률 나타낸 그래프이다.
도 32는 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량을 나타낸 그래프이다.
도 33은 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도를 나타낸 그래프이다.
도 34는 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도를 나타낸 그래프이다.
도 35는 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성을 나타낸 그래프이다.1 is a graph showing the fermentation swelling power of brown rice dietary fiber substitute dough prepared by varying the addition amount of hemicellulase.
Figure 2 is a graph showing the cost of brown rice fiber replacement bread prepared by varying the amount of hemicellulase added.
Figure 3 is a graph showing the baking loss rate of brown rice fiber replacement bread prepared by varying the amount of hemicellulase added.
Figure 4 is a graph showing the water content of brown rice fiber replacement bread prepared by varying the amount of hemicellulase added.
Figure 5 is a graph showing the water activity of brown rice fiber replacement bread prepared by varying the amount of hemicellulase added.
Figure 6 is a graph showing the brightness of brown rice fiber replacement bread prepared by varying the amount of hemicellulase added.
Figure 7 is a graph showing the robustness of brown rice fiber replacement bread prepared by varying the amount of hemicellulase added.
Figure 8 is a graph showing the fermentation expansion capacity of brown rice dietary fiber substitute dough prepared by varying the amount of glycerin fatty acid ester added.
9 is a graph showing the cost of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester added.
10 is a graph showing the baking loss rate of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester added.
Figure 11 is a graph showing the water content of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester added.
12 is a graph showing the water activity of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester added.
Figure 13 is a graph showing the brightness of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester added.
14 is a graph showing the firmness of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester added.
Figure 15 is a graph showing the fermentation expansion force of brown rice dietary fiber substitute dough prepared by varying the amount of ascorbic acid added.
Figure 16 is a graph showing the cost of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid added.
Figure 17 is a graph showing the baking loss rate of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid added.
18 is a graph showing the moisture content of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid added.
19 is a graph showing the water activity of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid added.
20 is a graph showing the brightness of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid added.
21 is a graph showing the firmness of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid added.
22 is a graph showing the fermentation expansion capacity of brown rice dietary fiber substitute dough prepared by varying the amount of inactive dry yeast.
Figure 23 is a graph showing the cost of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast.
24 is a graph showing the baking loss rate of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast.
25 is a graph showing the water content of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast.
Figure 26 is a graph showing the water activity of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast.
27 is a graph showing the brightness of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast.
28 is a graph showing the firmness of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast.
29 is a graph showing the fermentation expansion force of brown rice dietary fiber substitute dough prepared by varying the addition amount of the baking improving agent.
30 is a graph showing the cost of brown rice fiber replacement bread prepared by varying the addition amount of the baking improving agent.
31 is a graph showing the baking loss rate of brown rice fiber replacement bread prepared by varying the addition amount of the baking improving agent.
32 is a graph showing the moisture content of brown rice dietary fiber substitute bread prepared by varying the addition amount of the baking improving agent.
33 is a graph showing the water activity of brown rice fiber replacement bread prepared by varying the addition amount of the baking improving agent.
34 is a graph showing the brightness of the brown rice dietary fiber replacement bread prepared by varying the addition amount of the baking improving agent.
35 is a graph showing the firmness of brown rice fiber replacement bread prepared by varying the addition amount of the baking improving agent.

이하, 본 발명은 구체적인 내용을 바람직한 실시예에 따라 상세히 설명한다.
Hereinafter, the present invention will be described in detail according to the preferred embodiment.

본 발명은 헤미셀룰라아제, 글리세린지방산에스테르, 아스코르빈산, 비활성건조효모로 이루어진 현미 식이섬유 식빵용 제빵개량제를 제공함을 특징으로 한다.
The present invention is characterized by providing a baking improver for brown rice dietary fiber bread consisting of hemicellulase, glycerin fatty acid ester, ascorbic acid, inactive dry yeast.

본 발명에 따르면 상기 헤미셀룰라아제는 빵반죽의 끈적거림을 감소시키며, 빵의 부피와 내상을 향상시키고, 저장수명을 증가시켜 노화를 감소시킬 수 있으며, 밀가루 100 중량부에 대하여 헤미셀룰라아제 0.005~0.040 중량부일 때 현미 식이섬유 식빵의 이화학적 품질 특성이 우수하므로 바람직하다. 헤미셀룰라아제가 0.005% 이하일 때는 농도가 약하여 헤미셀룰라아제를 첨가함으로써 기대할 수 있는 효과가 미미하고, 0.040% 이상일 때는 농도가 너무 강하여 반죽성과 제빵성이 좋지 않아져 부피가 축소되고, 종래의 식빵에 비해 조직감, 식감 등의 품질이 좋지 않았다.
According to the present invention, the hemicellulase can reduce stickiness of bread dough, improve bread volume and internal resistance, increase shelf life, and reduce aging, and hemicellulase 0.005 to 0.040 weight based on 100 parts by weight of flour It is preferable because it is excellent in the physicochemical properties of brown rice dietary bread. When the hemicellulase is less than 0.005%, the concentration is weak, and the effect that can be expected by adding hemicellulase is insignificant.When it is more than 0.040%, the concentration is too strong, resulting in poor dough and baking properties, resulting in reduced volume and texture compared to conventional bread. , Texture and quality was not good.

본 발명에 따르면 상기 글리세린지방산에스테르는 반죽의 기계적 적성을 좋게 하고 재료의 차이에 따라 반죽의 변화를 줄이며, 연속식 제빵법에서 proofing된 반죽이 주저 앉는 것을 방지하고, 빵의 부피, 기공, 조직감, 빵껍질의 부드러움을 좋게 할 뿐만 아니라 저장성을 높여 노화를 지연시키며, 밀가루 100 중량부에 대하여 글리세린지방산에스테르 0.05~0.40 중량부일 때 현미 식이섬유 식빵의 이화학적 품질 특성이 우수하여 바람직하다. 글리세린지방산에스테르가 0.05% 이하일 때는 농도가 약하여 글리세린지방산에스테르를 첨가함으로써 기대할 수 있는 효과가 미미하고, 0.40% 이상일 때는 농도가 강하여 반죽성과 제빵성이 좋지 않아 부피가 축소되고, 종래의 식빵에 비해 조직감, 식감 등의 품질이 좋지 않았다.
According to the present invention, the glycerin fatty acid ester improves the mechanical aptitude of the dough and reduces the change of the dough according to the difference of the ingredients, prevents the dough which is proofed in the continuous baking method from sitting down, bread volume, pores, texture, It not only improves the softness of the crust but also improves shelf life and delays aging, and it is preferable because of the excellent physicochemical properties of brown rice dietary fiber bread when 0.05 to 0.40 parts by weight of glycerin fatty acid ester with respect to 100 parts by weight of flour. When the glycerin fatty acid ester is less than 0.05%, the concentration is low, and the effect that can be expected by adding the glycerin fatty acid ester is insignificant.When the glycerin fatty acid ester is more than 0.40%, the concentration is strong, so that the dough and baking properties are not good, and the volume is reduced. , Texture and quality was not good.

본 발명에 따르면 상기 아스코르빈산은 반죽의 가스 보유력 증대 및 글루텐 조직 강화, 반죽의 끈적거림 감소, 취급 특성 개선, 기계적성 향상, 반죽의 건조 방지, 빵표면의 바삭바삭한 식감을 향상시키며, 밀가루 100 중량부에 대하여 아스코르빈산 0.002~0.030 중량부일 때 현미 식이섬유 식빵의 이화학적 품질 특성이 가장 우수하다. 아스코르빈산이 0.002 중량부 이하일 때는 농도가 약하여 아스코르빈산을 첨가함으로써 기대할 수 있는 효과가 미미하고, 0.030 중량부 이상일 때는 농도가 강하여 반죽성과 제빵성이 좋지 않아 부피가 축소되고, 종래의 식빵에 비해 조직감, 식감 등의 품질이 좋지 않았다.
According to the present invention, the ascorbic acid increases the gas retention capacity of the dough and strengthens the gluten structure, reduces the stickiness of the dough, improves handling characteristics, improves the mechanical properties, prevents the drying of the dough, improves the crispy texture of the bread surface, and flour 100 When the ascorbic acid is 0.002 ~ 0.030 parts by weight, the physicochemical properties of brown rice dietary fiber bread are the best. When ascorbic acid is less than 0.002 parts by weight, the concentration is weak, and the effect that can be expected by adding ascorbic acid is insignificant.When it is more than 0.030 parts by weight, the concentration is strong, and the dough and baking properties are not good, and the volume is reduced. Compared with the texture, texture and quality was not good.

본 발명에 따르면 상기 비활성건조효모는 반죽과정에서 글루텐의 디설피드 가교결합(disulfide cross-linkage)을 환원시켜 반죽의 탄성을 약화시킴으로써 반죽 속도와 에너지를 줄여주고, 반죽을 용이하게 하는 반죽 조절제로 이용되며, 밀가루 100 중량부에 대하여 비활성건조효모 0.05~0.40 중량부일 때 현미 식이섬유 식빵의 이화학적 품질 특성이 우수하다. 비활성건조효모이 0.05 중량부 이하일 때는 농도가 약하여 비활성건조효모를 첨가함으로써 기대할 수 있는 효과가 미미하고, 0.040 중량부 이상일 때는 농도가 강하여 반죽성과 제빵성이 좋지 않아 부피가 축소되고, 종래의 식빵에 비해 조직감, 식감 등의 품질이 좋지 않은 문제점이 있다.
According to the present invention, the inactive dry yeast reduces the speed and energy of the dough by reducing the disulfide cross-linkage of gluten in the kneading process, thereby reducing the elasticity of the dough, and is used as a dough control agent to facilitate the dough. When the inert dry yeast 0.05 to 0.40 parts by weight based on 100 parts by weight of flour, the physicochemical quality characteristics of brown rice dietary fiber bread is excellent. When the inert dry yeast is 0.05 parts by weight or less, the effect is expected to be small by adding the inert dry yeast, and when the inert dry yeast is more than 0.040 parts by weight, the concentration is strong, the dough and baking properties are not good, the volume is reduced, compared to the conventional bread There is a problem that the quality of the texture, texture and the like is not good.

이하에서는 본 발명을 구현할 수 있는 가장 바람직한 실험예 및 실시예를 본 발명을 더욱 상세히 설명한다. 그러나, 본 발명의 권리 범위가 하기 실시예에만 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail the most preferred experimental examples and examples that can implement the present invention. However, the scope of the present invention is not limited only to the following examples.

실험방법Experimental Method

본 발명에서 중요한 이 화학적 특성은 식빵의 부피, 수분 함량 및 조직감 특성이며, 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력 및 이를 이용하여 제조한 식빵의 비용적, 굽기 손실률, 수분 함량, 수분 활성도, 명도, 견고성으로 다음과 같은 실험방법에 따라 수행하였다.
Important chemical properties of the present invention are the bread volume, moisture content and texture properties of the bread, the fermentation expansion capacity of brown rice dietary fiber substitute dough prepared by varying the addition amount of the baking improving agent and the cost, baking loss rate of the bread prepared using the same, Moisture content, water activity, brightness, firmness was performed according to the following experimental method.

일반성분 및 이화학적 특성General Components and Physicochemical Properties

본 발명에서 밀가루 및 현미 식이섬유의 수분, 조회분, 조지방은 식품영양실험핸드북에 준하여 분석하였고, 조단백질은 단백질 분석기(FP 528 Nitrogen/Protein Determinator, Leco, USA)를 이용하여 분석하였으며, 백도는 백도계(C-100-3 Whitenessmeter, Kett Electric Laboratory, Japan), 입도는 입도 분석기(LS 13 320 Laser Diffraction Particle Size Analyser, Beckman Coulter, USA)를 이용하여 분석하였다. 밀가루의 습부 글루텐은 글루텐 분석기(Glutomatic 2200, Perten, Sweden)을 이용하여 AACC 38-12.02 방법에 따라 분석하였고, 현미 식이섬유의 총식이섬유 함량은 식품영양실험핸드북에 준하여 분석하였다. 　
In the present invention, the moisture, crude ash and crude fat of wheat flour and brown rice fiber were analyzed according to the Food and Nutrition Experiment Handbook, and crude protein was analyzed using a protein analyzer (FP 528 Nitrogen / Protein Determinator, Leco, USA). System (C-100-3 Whitenessmeter, Kett Electric Laboratory, Japan), particle size was analyzed using a particle size analyzer (LS 13 320 Laser Diffraction Particle Size Analyser, Beckman Coulter, USA). Wet gluten of wheat flour was analyzed according to the AACC 38-12.02 method using a gluten analyzer (Glutomatic 2200, Perten, Sweden), and the total dietary fiber content of brown rice dietary fiber was analyzed according to the Food and Nutrition Experiment Handbook.

반죽의 발효 팽창력(Fermentation dilatation of dough ( fermentationfermentation powerpower ofof doughdough expansionexpansion ) 측정) Measure

본 발명에서 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력은 다음과 같은 방법으로 실시하였으며, 대조구로서 현미 식이섬유 무대체 반죽을 사용하였다.Fermentation and expansion power of the brown rice dietary fiber substitute dough prepared by varying the addition amount of the baking improving agent in the present invention was carried out by the following method, the brown rice dietary fiber stage dough was used as a control.

반죽 25 g을 취해 100 mL의 메스실린더에 넣고 상부의 표면을 평평하게 한 후 1차 발효 조건인 온도 32℃, 상대습도 80%의 발효기(SMDG-36, Daehung Machinery Co., Seoul, Korea)에서 48분 동안 12분마다 4번을 측정하여 다음 식으로 계산하였다.
Take 25 g of dough and place it in a 100 mL measuring cylinder. The surface of the top is flattened and then in a fermenter (SMDG-36, Daehung Machinery Co., Seoul, Korea) with a primary fermentation condition of 32 ° C and 80% relative humidity. Four measurements were made every 12 minutes for 48 minutes and the following equation was calculated.

Fermentation power of dough expansion(%) = Fermentation power of dough expansion (%) =

(1차 발효 후의 부피 - 1차 발효 전의 부피)/1차 발효 전의 부피 × 100
(Volume after primary fermentation-volume before primary fermentation) / volume before primary fermentation × 100

식빵의 비용적(Cost of bread SpecificSpecific volumevolume ) 측정) Measure

본 발명에서 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적은 다음과 같은 방법으로 실시하였으며, 대조구로서 현미 식이섬유 무대체 식빵을 사용하였다.In the present invention, the cost-effectiveness of the brown rice fiber replacement bread prepared by varying the addition amount of the baking improving agent was performed by the following method, and the brown rice dietary fiber stage bread was used as a control.

식빵의 무게는 저울(CUX6200H, CAS Corporation, USA)로 측정하였고, 식빵의 부피는 유채씨를 이용하여 volumeter로 측정하였으며, 아래의 계산식으로 구하였다.
The weight of the bread was measured with a scale (CUX6200H, CAS Corporation, USA), and the volume of the bread was measured with a volumeter using rapeseed seeds, and was calculated by the following formula.

Spectific volumes(mL/g) = 식빵의 부피/식빵의 무게
Spectific volumes (mL / g) = bread volume / bread weight

식빵의 굽기 손실률(Baking loss rate of bread ( BakingBaking lossloss ) 측정) Measure

본 발명에서 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률은 다음과 같은 방법으로 실시하였으며, 대조구로서 현미 식이섬유 무대체 식빵을 사용하였다.Baking loss rate of the brown rice dietary fiber replacement bread prepared by varying the amount of the baking improving agent in the present invention was carried out in the following manner, and used as a control was brown rice dietary fiber stage bread.

굽기 전의 반죽 중량과 구운 후의 식빵 중량을 저울(CUX6200H, CAS Corporation, USA)로 측정하여 아래의 계산식으로 구하였다.
The dough weight before baking and the bread weight after baking were measured with the balance (CUX6200H, CAS Corporation, USA) and calculated | required with the following formula.

Baking loss(%) = Baking loss (%) =

(굽기 전의 중량 - 구운 후의 중량)/굽기 전의 중량 × 100
(Weight before baking-weight after baking) / weight before baking × 100

식빵의 수분 함량(Moisture content of bread ( MoistureMoisture contentcontent ) 측정) Measure

본 발명에서 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량은 다음과 같은 방법으로 실시하였으며, 대조구로서 현미 식이섬유 무대체 식빵을 사용하였다.Moisture content of the brown rice dietary fiber replacement bread prepared by varying the addition amount of the baking improving agent in the present invention was carried out in the following manner, and used as a control was brown rice dietary fiber stage bread.

식빵 속살을 취하여 고루 분쇄한 후 시료 2 g을 적외선 수분측정기(MB45, Ohaus, Switzerland)를 이용하여 측정하였다.
2 g of the sample was measured by using an infrared moisture meter (MB45, Ohaus, Switzerland) after taking bread loaves and grinding it evenly.

식빵의 수분 활성도(Water activity of bread ( WaterWater activityactivity ) 측정) Measure

본 발명에서 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도는 수분활성 측정기(HP23-AW, Rotronic, Switzerland)를 이용하여 다음과 같은 방법으로 실시하였으며, 대조구로서 현미 식이섬유 무대체 식빵을 사용하였다.In the present invention, the water activity of the brown rice fiber replacement bread prepared by varying the amount of baking improving agent was performed by the following method using a water activity measuring instrument (HP23-AW, Rotronic, Switzerland), and as a control, Alternative bread was used.

식빵 속살을 취하여 고루 분쇄한 후 시료 2 g을 수분활성 측정기를 이용하여 측정하였다.
After taking bread loaves and evenly crushed, 2 g of the sample was measured using a water activity meter.

식빵의 명도(Brightness of bread ( LightnessLightness ) 측정) Measure

본 발명에서 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도는 색차계(Chroma Meter, CR-200b, Minolta, Japan)를 이용하여 다음과 같은 방법으로 실시하였으며, 대조구로서 현미 식이섬유 무대체 식빵을 사용하였다.Brightness of the brown rice dietary fiber bread prepared by varying the addition amount of the baking improving agent in the present invention was carried out by the following method using a color difference meter (Chroma Meter, CR-200b, Minolta, Japan), brown rice fiber as a control Stage bread was used.

식빵 속살을 취하여 고루 분쇄한 후 시료 1.5 g을 직경 2 cm, 높이 1 cm의 cell에 넣고 색차계를 이용하여 L(명도)값으로 나타내었으며, 이 때 사용된 표준색판은 L=97.10, a=+0.13, b=+1.88이었다.
After taking the bread loaf and crushing it evenly, 1.5 g of the sample was put in a cell of 2 cm in diameter and 1 cm in height and expressed as L (brightness) using a color difference meter. The standard color plate used was L = 97.10, a = +0.13, b = +1.88.

식빵의 견고성(Hardness of bread HardnessHardness ) 측정) Measure

본 발명에서 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성은 texture analyzer(Model TA-XT2i, Stable Micro Systems, England)를 이용하여 다음과 같은 방법으로 실시하였으며, 대조구로서 현미 식이섬유 무대체 식빵을 사용하였다.Robustness of the brown rice fiber replacement bread prepared by varying the amount of baking improving agent in the present invention was carried out by the following method using a texture analyzer (Model TA-XT2i, Stable Micro Systems, England), brown rice fiber as a control Stage bread was used.

식빵 속살의 중심부를 4×4×2 cm의 높이로 자른 다음 texture analyzer를 이용하여 P/100(100 mm compression plate)을 장착하고 시료를 2회 연속적으로 침입시켰을 때 나타난 force-time curve로부터 견고성(hardness)을 측정하였으며, 이때의 측정 조건은 표 1과 같았다.
Cut the center of bread into 4 × 4 × 2 cm heights, and then use a texture analyzer to mount a P / 100 (100 mm compression plate) and insulate the sample twice. hardness) was measured, and the measurement conditions were as shown in Table 1.

제빵개량제 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 TA 견고성 측정 조건Conditions for Measuring TA Robustness of Brown Rice Dietary Fiber Replacement Breads Prepared with Different Baking Enhancers T.A. T.A. SettingsSettings TPATPA Sample sizeSample size 4×4×2 cm4 × 4 × 2 cm Load cellLoad cell 25 kg25 kg Data acquisition rateData acquisition rate 200 pps200 pps Probe and product dataProbe and product data P/100(100 mm compression plate)P / 100 (100 mm compression plate) Pre-test speedPre-test speed 2.0 mm/s2.0 mm / s Test speedTest speed 1.0 mm/s1.0 mm / s Post-test speedPost-test speed 1.0 mm/s1.0 mm / s Target modeTarget mode Strain-30%Strain-30% Trigger typeTrigger type Auto(force)-10 gAuto (force) -10 g TimeTime 3 s3 s Break modeBreak mode OffOff Tare modeTare mode AutoAuto Advanced optionsAdvanced options OnOn Control ovenControl oven DisabledDisabled Frame deflection correctionFrame deflection correction Off(XT2 compatability)Off (XT2 compatability)

실시예Example

본 발명의 실시예에서는 상기 실험기준에 따라 현미 식이섬유 식빵의 부피, 견고성 등의 이화학적 품질 특성을 개선할 수 있는 제빵개량제의 최적 첨가량을 조사, 확인하기 위하여, 헤미셀룰라아제, 글리세린지방산에스테르, 아스코르빈산, 비활성건조효모 등의 제빵개량제의 첨가량을 달리하여, 현미 식이섬유 대체 반죽의 발효 팽창력을 조사하고 그 결과를 이용하여 제조한 식빵의 비용적, 굽기 손실률, 수분 함량, 수분 활성도, 명도, 견고성 등을 측정 확인하였다.
In the embodiment of the present invention, in order to investigate and confirm the optimum addition amount of the bakery improving agent that can improve the physicochemical quality characteristics, such as the volume, firmness and the like of brown rice dietary fiber bread according to the above experimental standard, hemicellulase, glycerin fatty acid ester, as Investigate the fermentation and swelling capacity of brown rice fiber replacement dough by varying the amount of baking improving agent such as corbinic acid and inactive dry yeast, and use the results to determine the cost, baking loss, moisture content, water activity, brightness, The firmness and the like were measured and confirmed.

식빵의 공시 재료로는 현미 식이섬유(씨제이제일제당), 밀가루(강력밀가루 1등, 씨제이제일제당), 이스트(Saf instant yeast red, Societe Industrielle Lesaffre, France), 소금(백설꽃소금, 씨제이제일제당), 설탕(백설하얀설탕, 씨제이제일제당), 버터 버터(우유버터화이트, 롯데삼강), 식물성크림(뉴밀키엑스트라, 희창유업), 헤미셀룰라아제(Pentopan 500 BG, Novozyme, Denmark), 글리세린지방산에스테르(Glycerin esters of fatty acids, 일신웰스), 아스코르빈산(L-ascorbic acid, CSPC Weisheng Pharmaceutical(Shijiazhuang) Co., Ltd., China), 비활성건조효모(Deactivated dry yeast, S.I. Lesaffre, France)를 사용하였다.
Ingredients for the bread include brown rice dietary fiber (CJ CheilJedang), wheat flour (1st in strong wheat flour, CJJJ), yeast (Saf instant yeast red, Societe Industrielle Lesaffre, France), salt (Snow white salt, CJJJ sugar) , Sugar (white snow sugar, CJ Cheiljedang sugar), butter butter (milk butter white, Lotte Samkang), vegetable cream (New Milky Extra, Heechang Dairy), hemicellulase (Pentopan 500 BG, Novozyme, Denmark), glycerin fatty acid ester ( Glycerin esters of fatty acids (Ilsin Wells), ascorbic acid (L-ascorbic acid, CSPC Weisheng Pharmaceutical (Shijiazhuang) Co., Ltd., China), and deactivated dry yeast (SI Lesaffre, France) were used. .

밀가루의 이화학적 특성은 수분 13.59%, 회분 0.44%, 단백질 12.25%, 지방 1.05%, 탄수화물 72.67%, 습부 글루텐 32.60%, 백도 81.8, 평균 입도 71.01 ㎛이었으며, 현미 식이섬유는 수분 3.30%, 회분 15.12%, 단백질 9.57%, 지방 0.67%, 탄수화물 71.34%, 식이섬유 43.80%, 백도 43.6, 평균 입도 52.97 ㎛이었다.
Physicochemical properties of wheat flour were 13.59% moisture, 0.44% ash, 12.25% protein, 1.05% fat, carbohydrate 72.67%, wet gluten 32.60%, whiteness 81.8, average particle size 71.01 ㎛, and brown rice fiber was 3.30% moisture, 15.12 ash. %, Protein 9.57%, fat 0.67%, carbohydrate 71.34%, dietary fiber 43.80%, whiteness 43.6, average particle size 52.97 μm.

실시예Example 1 :  One : 헤미셀룰라아제의Hemicellulase 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 품질 특성 Quality Characteristics of Brown Rice Dietary Fiber Bread Prepared with Different Additions

본 실시예에서 헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 배합비는 [표 2], [표3] 및 [표 4]와 같았으며, 식빵은 AACC 방법(10-10A)에 준하여 pup loaf 직접반죽법(optimized straight - dough method)으로 다음과 같은 방법으로 제조하였다.
In this embodiment, the mixing ratio of brown rice fiber fiber bread prepared by varying the amount of hemicellulase was shown in [Table 2], [Table 3] and [Table 4], and the bread was pup according to AACC method (10-10A). The loaf was prepared by the following method by an optimized straight-dough method.

헤미셀룰라아제는 0.009, 0.018, 0.027%(w/w)의 비율로 첨가하였고, 현미 식이섬유는 밀가루 건물 당 3.0, 6.0%(w/w)의 비율로 대체하였으며, 수분 함량을 동일하게 조정하였다. 제조 공정은 강력분을 체에 친 후, 버터를 제외한 모든 재료를 반죽기(N-50, Hobart, USA)에 넣어 1단에서 3분, 2단에서 2분간 반죽한 다음 버터를 투입하고 1단에서 1분, 2단에서 7분 30초, 3단에서 30초, 2단에서 30초간 반죽하였다. 반죽의 최종온도는 27±1℃가 되도록 하였다. 완성된 반죽은 발효기(SMDG-36, Daehung Machinery Co., Korea)에서 48분 동안 1차 발효한(온도 32℃, 상대습도 80%) 후 120 g으로 분할하여 20회 둥글리기를 하였고, 실온(20℃)에서 15분간 중간발효를 하였다. 가스빼기를 한 후 성형하여 틀에 넣어 발효기에서 70분간 2차 발효(온도 32℃, 상대습도 80%)를 실시한 다음 윗불 180℃, 아랫불 190℃로 예열된 오븐(Deck Oven, Shinshin Machinery Co., Korea)에서 18분 동안 구웠다. 완성된 식빵은 실온(20℃)에서 1시간 동안 냉각시킨 후, 본 발명 실험의 시료로 사용하였다.
Hemicellulase was added at a rate of 0.009, 0.018, 0.027% (w / w), and brown rice fiber was replaced at a rate of 3.0, 6.0% (w / w) per flour building, and the water content was adjusted equally. In the manufacturing process, sift the strong ingredients, and put all ingredients except butter in the kneader (N-50, Hobart, USA), knead the first stage for 3 minutes and the second stage for 2 minutes. The dough was kneaded for 2 minutes, 7 minutes 30 seconds, 3 stages 30 seconds, and 2 stages 30 seconds. The final temperature of the dough was set to 27 ± 1 ℃. The finished dough was first fermented in a fermenter (SMDG-36, Daehung Machinery Co., Korea) for 48 minutes (temperature 32 ° C., relative humidity 80%), divided into 120 g, and rounded 20 times. At 20 ° C.) for 15 minutes. After degassing, it is molded and put into a mold, followed by secondary fermentation (temperature 32 ℃, relative humidity 80%) in a fermenter for 70 minutes, and then the oven preheated to upper oven 180 ℃ and lower furnace 190 ℃. (Deck Oven, Shinshin Machinery Co. , Korea) for 18 minutes. The finished bread was cooled for 1 hour at room temperature (20 ℃), it was used as a sample of the present invention experiment.

헤미셀룰라아제의 첨가량을 달리하여 제조한 식빵의 배합 및 비율Formulation and proportion of bread made from different amounts of hemicellulase 원료Raw material 헤미셀룰라아제(%)Hemicellulase (%) 00 0.0090.009 0.0180.018 0.0270.027 밀가루(g)1 ) Flour (g) 1 ) 300300 300300 300300 300300 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 195195 195195 195195 195195 헤미셀룰라아제(mg)Hemicellulase (mg) 00 2727 5454 8181

1)밀가루의 수분 함량 = 13.59%.
1) Moisture content of flour = 13.59%.

헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 3% 대체 식빵의 배합 및 비율Formulation and Proportion of 3% Alternative Bread of Brown Rice Fiber Prepared with Different Amounts of Hemicellulase 원료Raw material 헤미셀룰라아제(%)Hemicellulase (%) 00 0.0090.009 0.0180.018 0.0270.027 밀가루(g)1 ) Flour (g) 1 ) 291291 291291 291291 291291 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 195.96195.96 195.96195.96 195.96195.96 195.96195.96 현미 식이섬유(g)Brown Rice Dietary Fiber (g) 8.048.04 8.048.04 8.048.04 8.048.04 헤미셀룰라아제(mg)Hemicellulase (mg) 00 2727 5454 8181

1)밀가루의 수분 함량 = 13.59%. 1) Moisture content of flour = 13.59%.

2)현미 식이섬유의 수분 함량 = 3.22%.
2) Moisture content of brown rice fiber = 3.22%.

헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 6% 대체 식빵의 배합 및 비율Formulation and Proportion of 6% Alternative Bread of Brown Rice Fiber Prepared with Different Amounts of Hemicellulase 원료Raw material 헤미셀룰라아제(%)Hemicellulase (%) 00 0.0090.009 0.0180.018 0.0270.027 밀가루(g)1 ) Flour (g) 1 ) 282282 282282 282282 282282 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 196.92196.92 196.92196.92 196.92196.92 196.92196.92 현미 식이섬유(g)Brown Rice Dietary Fiber (g) 16.0816.08 16.0816.08 16.0816.08 16.0816.08 헤미셀룰라아제(mg)Hemicellulase (mg) 00 2727 5454 8181

1)밀가루의 수분 함량 = 13.59%. 1) Moisture content of flour = 13.59%.

2)현미 식이섬유의 수분 함량 = 3.22%.
2) Moisture content of brown rice fiber = 3.22%.

헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력은 도 1과 같았다. 현미 식이섬유 무대체군은 헤미셀룰라아제 0.018%와 0.027% 첨가군이 각각 188%, 180%로 매우 높은 값을 나타내었고, 대조군과 헤미셀룰라아제 0.009% 첨가군은 모두 128%로 낮은 값을 나타내었다. 현미 식이섬유 3% 대체군은 대조군이 120%로 가장 낮았고, 헤미셀룰라아제 첨가군들은 132~136%이었으며, 헤미셀룰라아제 첨가군들이 대조군보다 다소 높은 값을 나타내었다. 현미 식이섬유 6% 대체군은 헤미셀룰라아제 0.018% 첨가군이 148%로 가장 높았고, 대조군, 헤미셀룰라아제 0.009%와 0.027% 첨가군은 모두 128%로 낮은 값을 나타내었다.
Fermentation swelling power of brown rice dietary fiber substitute dough prepared by varying the addition amount of hemicellulase was as shown in FIG. The brown rice dietary fiber stage group showed a very high value of 188% and 180% of the hemicellulose agent addition group of 0.018% and 0.027%, respectively, and the control group and the 0.009% addition group of the hemicellulase showed low value of 128%. The control group of the brown rice fiber 3% replacement group was the lowest as the control group (120%), the hemicellulase addition group was 132 ~ 136%, and the hemicellulase addition group showed a somewhat higher value than the control group. The 6% replacement group of brown rice dietary fiber showed the highest value of 148% in the hemicellulase addition group of 0.018%, and the control group, the hemicellulase group of 0.009% and 0.027% addition group, showed the lowest value of 128%.

헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적은 도 2와 같았다. 현미 식이섬유 무대체군은 대조군이 5.71 mL/g이었고, 헤미셀룰라아제 첨가군들은 6.12~6.28 mL/g이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 4.81 mL/g로 가장 낮았고, 헤미셀룰라아제 첨가군들은 5.43~6.05 mL/g이었으며, 헤미셀룰라아제 첨가군들이 대조군보다 유의적으로 높았다. 현미 식이섬유 6% 대체군은 대조군이 5.01 mL/g로 가장 낮았고, 헤미셀룰라아제 첨가군들은 5.26~5.59 mL/g이었으며, 헤미셀룰라아제 첨가군들이 대조군보다 유의적으로 높았다.
The cost of the brown rice fiber replacement bread prepared by varying the amount of hemicellulase added was as shown in FIG. 2. The control group of brown rice dietary fiber was 5.71 mL / g, and the group of hemicellulase added was 6.12 ~ 6.28 mL / g, and there was no significant difference between the samples. The control group of the brown rice fiber 3% replacement group was the lowest as the control group 4.81 mL / g, the hemicellulase group was 5.43 ~ 6.05 mL / g, and the hemicellulase group was significantly higher than the control group. The 6% replacement group of brown rice dietary fiber was the lowest in the control group (5.01 mL / g), the hemicellulase addition group was 5.26-5.59 mL / g, and the hemicellulase addition group was significantly higher than the control group.

헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률은 도 3과 같았다. 현미 식이섬유 무대체군은 대조군이 15.53%이었고, 헤미셀룰라아제 첨가군들은 15.05~15.55%이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 13.99%로 가장 낮았고, 헤미셀룰라아제 첨가군들은 14.37~14.80%이었으며, 헤미셀룰라아제 첨가군들이 대조군보다 유의적으로 높았다. 현미 식이섬유 6% 대체군은 헤미셀룰라아제 0.009% 첨가군이 15.52%로 가장 높았고, 헤미셀룰라아제 0.027% 첨가군은 14.79%로 유의적으로 낮았다.
Baking loss rate of brown rice fiber replacement bread prepared by varying the addition amount of hemicellulase was as shown in FIG. The control group of brown rice dietary fiber was 15.53%, and the group of hemicellulase added was 15.05 ~ 15.55%, and there was no significant difference between samples. In the control group of 3% brown rice fiber, the control group was the lowest (13.99%), the hemicellulase group was 14.37 ~ 14.80%, and the hemicellulase group was significantly higher than the control group. The 6% replacement of brown rice dietary fiber was the highest with 15.52% of the hemicellulase addition group and the lowest with 14.79% of the hemicellulase addition group of 0.027%.

헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량은 도 4와 같았다. 현미 식이섬유 무대체군은 대조군이 41.20%으로 가장 낮았고, 헤미셀룰라아제 첨가군들은 41.43~41.98%이었으며, 헤미셀룰라아제 첨가들이 대조군보다 유의적으로 높았다. 현미 식이섬유 3% 대체군은 헤미셀룰라아제 0.018% 첨가군과 대조군이 각각 41.82%, 41.60%로 높았고, 0.009% 첨가군은 40.99%로 가장 낮았다. 현미 식이섬유 6% 대체군은 대조군이 41.19%이었고, 헤미셀룰라아제 첨가군들은 40.63~40.93%이었으며, 시료들 간에 유의적인 차이가 없었다.
Moisture content of brown rice fiber replacement bread prepared by varying the addition amount of hemicellulase was as shown in FIG. The control group of brown rice dietary fiber was the lowest as the control group (41.20%), and the hemicellulase addition group was 41.43 ~ 41.98%, and the hemicellulase addition was significantly higher than the control group. The 3% replacement group of brown rice dietary fiber was 0.018% and the control group was 41.82% and 41.60%, respectively, and the 0.009% group was the lowest with 40.99%. The 6% replacement group of brown rice dietary fiber was 41.19% of the control group, and the hemicellulase addition group was 40.63 ~ 40.93%, and there was no significant difference between the samples.

헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도는 도 5와 같았다. 현미 식이섬유 무대체군은 헤미셀룰라아제 0.027% 첨가군이 0.955 Aw로 가장 높았고, 헤미셀룰라아제 0.009%와 0.018% 첨가군, 대조군은 각각 0.948 Aw, 0.946 Aw, 0.944 Aw로 유의적으로 낮았다. 현미 식이섬유 3% 대체군은 대조군이 0.935 Aw로 가장 낮았고, 헤미셀룰라아제 첨가군들은 0.943~0.947 Aw이었으며, 헤미셀룰라아제 첨가군들이 대조군보다 유의적으로 높았다. 현미 식이섬유 6% 대체군은 대조군이 0.933 Aw로 가장 낮았고, 헤미셀룰라아제 첨가군들은 0.941~0.945 Aw이었으며, 헤미셀룰라아제 첨가군들이 대조군보다 유의적으로 높았다.　　　　
The water activity of brown rice fiber replacement bread prepared by varying the amount of hemicellulase was shown in FIG. 5. Brown rice dietary fiber stage group showed the highest level of hemicellase 0.027% addition group with 0.955 Aw. The control group of the brown rice fiber 3% replacement group was the lowest as the control group with 0.935 Aw, the hemicellulase addition group was 0.943 ~ 0.947 Aw, and the hemicellulase addition group was significantly higher than the control group. The 6% replacement group of brown rice dietary fiber was the lowest in the control group with 0.933 Aw, the hemicellulase addition group was 0.941 ~ 0.945 Aw, and the hemicellulase addition group was significantly higher than the control group.

헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도는 도 6과 같았다. 현미 식이섬유 무대체군은 대조군이 58.72로 가장 높았고, 헤미셀룰라아제 첨가군들은 57.69~58.06이었으며, 대조군보다 헤미셀룰라아제 첨가군들이 유의적으로 낮았다. 현미 식이섬유 3% 대체군은 대조군이 56.07이었고, 헤미셀룰라아제 첨가군들은 54.98~55.95이었으며, 대조군보다 헤미셀룰라아제 첨가군들이 유의적으로 낮았다. 현미 식이섬유 6% 대체군은 헤미셀룰라아제 0.018% 첨가군이 55.05로 가장 높았고, 헤미셀룰라아제 0.027%와 0.009% 첨가군, 대조군은 각각 54.28%, 54.25%, 54.22%로 유의적으로 낮았다.　　　　　　
The brightness of brown rice fiber replacement bread prepared by varying the amount of hemicellulase added was as shown in FIG. 6. The control group of brown rice dietary fiber was the highest with 58.72 control group, and the hemicellulase addition group was 57.69 ~ 58.06, and the hemicellulase addition group was significantly lower than the control group. The 3% replacement group of brown rice dietary fiber was 56.07 control group, the hemicellulase group was 54.98 ~ 55.95, and the hemicellulase group was significantly lower than the control group. The 6% replacement group of brown rice dietary fiber showed the highest value of 55.05 in the hemicellulase addition group of 0.018%, the lowest in the hemicellulase addition group of 0.027% and 0.009%, and the control group was 54.28%, 54.25% and 54.22%, respectively.

헤미셀룰라아제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성은 도 7과 같았다. 현미 식이섬유 무대체군은 대조군이 22.51 g으로 가장 높았고, 헤미셀룰라아제 첨가군들은 9.84~15.01 g이었으며, 대조군보다 헤미셀룰라아제 첨가군들이 유의적으로 낮았다. 현미 식이섬유 3% 대체군은 대조군이 31.63 g으로 가장 높았고, 헤미셀룰라아제 0.018% 첨가군이 21.53 g으로 가장 낮았다. 현미 식이섬유 6% 대체군은 대조군이 33.18 g이었고, 헤미셀룰라아제 첨가군들은 26.13~27.34 g이었으며, 시료들 간에 유의적인 차이가 없었다.　　　
The firmness of the brown rice fiber replacement bread prepared by varying the amount of hemicellulase was as shown in FIG. The control group of brown rice dietary fiber was the highest with 22.51 g in control group, and 9.84 ~ 15.01 g in hemicellulase group, and significantly lower in hemicellulase group than control group. The 3% replacement group of the brown rice dietary fiber was the highest with 31.63 g in the control group and the lowest with 21.53 g in the 0.018% addition group of hemicellulase. The 6% replacement group of brown rice dietary fiber was 33.18 g in the control group and the hemicellulase-added group was 26.13 ~ 27.34 g and there was no significant difference between the samples.

실시예Example 2 :  2 : 글리세린지방산에스테르의Of glycerin fatty acid ester 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 품질 특성 Quality Characteristics of Brown Rice Dietary Fiber Bread Prepared with Different Additions

본 실시예에서 글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 배합과 비율은 [표 5], [표6] 및 [표 7]과 같았으며, 식빵은 AACC 방법(10-10A)에 준하여 pup loaf 직접반죽법(optimized straight - dough method)으로 다음과 같은 방법으로 제조하였다.
In this example, the formulation and ratio of brown rice fiber fiber bread prepared by varying the amount of glycerin fatty acid ester was as shown in [Table 5], [Table 6] and [Table 7], and the bread was AACC method (10-10A) According to the pup loaf direct dough (optimized straight-dough method) was prepared by the following method.

글리세린지방산에스테르는 0.1, 0.2, 0.3%(w/w)의 비율로 첨가하였고, 현미 식이섬유는 밀가루 건물 당 3.0, 6.0%(w/w)의 비율로 대체하였으며, 수분 함량을 동일하게 조정하였다. 제조 공정은 강력분을 체에 친 후, 버터를 제외한 모든 재료를 반죽기(N-50, Hobart, USA)에 넣어 1단에서 3분, 2단에서 2분간 반죽한 다음 버터를 투입하고 1단에서 1분, 2단에서 7분 30초, 3단에서 30초, 2단에서 30초간 반죽하였다. 반죽의 최종온도는 27±1℃가 되도록 하였다. 완성된 반죽은 발효기(SMDG-36, Daehung Machinery Co., Korea)에서 48분 동안 1차 발효한(온도 32℃, 상대습도 80%) 후 120 g으로 분할하여 20회 둥글리기를 하였고, 실온(20℃)에서 15분간 중간발효를 하였다. 가스빼기를 한 후 성형하여 틀에 넣어 발효기에서 70분간 2차 발효(온도 32℃, 상대습도 80%)를 실시한 다음 윗불 180℃, 아랫불 190℃로 예열된 오븐(Deck Oven, Shinshin Machinery Co., Korea)에서 18분 동안 구웠다. 완성된 식빵은 실온(20℃)에서 1시간 동안 냉각시킨 후, 본 발명 실험의 시료로 사용하였다.
Glycerin fatty acid ester was added at a ratio of 0.1, 0.2, 0.3% (w / w), and brown rice fiber was replaced at a rate of 3.0, 6.0% (w / w) per flour building, and the water content was adjusted in the same manner. . In the manufacturing process, sift the strong ingredients, and put all ingredients except butter in the kneader (N-50, Hobart, USA), knead the first stage for 3 minutes and the second stage for 2 minutes. The dough was kneaded for 2 minutes, 7 minutes 30 seconds, 3 stages 30 seconds, and 2 stages 30 seconds. The final temperature of the dough was set to 27 ± 1 ℃. The finished dough was first fermented in a fermenter (SMDG-36, Daehung Machinery Co., Korea) for 48 minutes (temperature 32 ° C., relative humidity 80%), divided into 120 g, and rounded 20 times. At 20 ° C.) for 15 minutes. After degassing, it is molded and put into a mold, followed by secondary fermentation (temperature 32 ℃, relative humidity 80%) in a fermenter for 70 minutes, and then the oven preheated to upper oven 180 ℃ and lower furnace 190 ℃. (Deck Oven, Shinshin Machinery Co. , Korea) for 18 minutes. The finished bread was cooled for 1 hour at room temperature (20 ℃), it was used as a sample of the present invention experiment.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 식빵의 배합 및 비율Formulation and proportion of bread prepared by varying the amount of glycerin fatty acid ester 원료Raw material 글리세린지방산에스테르(%)Glycerin Fatty Acid Ester (%) 00 0.10.1 0.20.2 0.30.3 밀가루(g)1 ) Flour (g) 1 ) 300300 300300 300300 300300 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 195195 195195 195195 195195 글리세린지방산에스테르(mg)Glycerin Fatty Acid Ester (mg) 00 300300 600600 900900

1)밀가루의 수분 함량 = 13.59%.
1) Moisture content of flour = 13.59%.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 3% 대체 식빵의 배합 및 비율Formulation and proportion of 3% substitute bread of brown rice dietary fiber prepared by varying the amount of glycerin fatty acid ester 원료Raw material 글리세린지방산에스테르(%)Glycerin Fatty Acid Ester (%) 00 0.10.1 0.20.2 0.30.3 밀가루(g)1 ) Flour (g) 1 ) 291291 291291 291291 291291 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 195.96195.96 195.96195.96 195.96195.96 195.96195.96 현미 식이섬유(g)Brown Rice Dietary Fiber (g) 8.048.04 8.048.04 8.048.04 8.048.04 글리세린지방산에스테르(mg)Glycerin Fatty Acid Ester (mg) 00 300300 600600 900900

1)밀가루의 수분 함량 = 13.59%. 1) Moisture content of flour = 13.59%.

2)현미 식이섬유의 수분 함량 = 3.22%.
2) Moisture content of brown rice fiber = 3.22%.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 6% 대체 식빵의 배합 및 비율Formulation and Proportion of 6% Alternative Bread of Brown Rice Fiber Prepared by Different Addition of Glycerin Fatty Acid Ester 원료Raw material 글리세린지방산에스테르(%)Glycerin Fatty Acid Ester (%) 00 0.10.1 0.20.2 0.30.3 밀가루(g)1 ) Flour (g) 1 ) 282282 282282 282282 282282 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 196.92196.92 196.92196.92 196.92196.92 196.92196.92 현미 식이섬유(g)Brown Rice Dietary Fiber (g) 16.0816.08 16.0816.08 16.0816.08 16.0816.08 글리세린지방산에스테르(mg)Glycerin Fatty Acid Ester (mg) 00 300300 600600 900900

1)밀가루의 수분 함량 = 13.59%. 1) Moisture content of flour = 13.59%.

2)현미 식이섬유의 수분 함량 = 3.22%.
2) Moisture content of brown rice fiber = 3.22%.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력은 도 8과 같았다. 현미 식이섬유 무대체군은 대조군이 152%이었고, 글리세린지방산에스테르 첨가군들은 152~160%이었으며, 대조군과 글리세린지방산에스테르 첨가군들 간에 유사한 값을 나타내었다. 현미 식이섬유 3% 대체군은 대조군이 144%이었고, 글리세린지방산에스테르는 140~152%이었으며, 대조군과 글리세린지방산에스테르 첨가군들 간에 유사한 값을 나타내었다. 현미 식이섬유 6% 대체군은 대조군이 140%이었고, 글리세린지방산에스테르는 136~144%이었으며, 대조군과 글리세린지방산에스테르 첨가군들 간에 유사한 값을 나타내었다.
Fermentation swelling power of brown rice dietary fiber substitute dough prepared by varying the amount of glycerin fatty acid ester was as shown in FIG. The control group of brown rice dietary fiber stage was 152%, and the group of glycerine fatty acid ester addition group was 152 ~ 160%, showing similar values between the control group and glycerin fatty acid ester group. The 3% replacement group of brown rice dietary fiber was 144% of the control group, and the glycerin fatty acid ester was 140-152%, showing similar values between the control group and the glycerin fatty acid ester addition group. The 6% replacement group of brown rice dietary fiber was 140% for the control group, and the glycerine fatty acid ester was 136 ~ 144%, showing similar values between the control group and the glycerin fatty acid ester addition group.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적은 도 9와 같았다. 현미 식이섬유 대체군은 대조군이 5.39 mL/g이었고, 글리세린지방산에스테르 첨가군들은 4.99~5.61 mL/g이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 5.32 mL/g로 가장 낮았고, 글리세린지방산에스테르 첨가군들은 5.60~6.05 mL/g이었으며, 글리세린지방산에스테르 첨가군들이 대조군보다 유의적으로 높았다. 현미 식이섬유 6% 대체군은 글리세린지방산에스테르 0.2% 첨가군이 5.51 mL/g로 가장 높았고, 글리세린지방산에스테르 0.3% 첨가군은 5.18 mL/g로 유의적으로 낮았다.
The cost of the brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester was as shown in FIG. The control group of brown rice dietary fiber was 5.39 mL / g, and the group of glycerin fatty acid ester added was 4.99 ~ 5.61 mL / g, and there was no significant difference between the samples. The control group showed the lowest level of 5.32 mL / g, and the glycerin fatty acid ester addition group was 5.60 ~ 6.05 mL / g, and the glycerin fatty acid ester addition group was significantly higher than the control group. The 6% replacement group of brown rice dietary fiber was the highest with 5.5% mL / g of glycerin fatty acid ester, and the lowest was 5.18 mL / g with 0.3% glycerin fatty acid ester.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률은 도 10과 같았다. 현미 식이섬유 무대체군은 대조군과 글리세린지방산에스테르 0.1% 첨가군이 각각 16.52%, 16.26%로 높았고, 글리세린지방산에스테르 0.2%와 0.3% 첨가군은 각각 15.67%, 15.62%로 유의적으로 낮았다. 현미 식이섬유 3% 대체군은 대조군이 13.51%로 가장 낮았고, 글리세린지방산에스테르 첨가군들은 14.76~16.68%이었으며, 글리세린지방산에스테르 첨가군들이 대조군보다 유의적으로 높았다. 현미 식이섬유 6% 대체군은 대조군이 14.19%로 가장 낮았고, 글리세린지방산에스테르 첨가군들은 14.64~15.60%이었으며, 글리세린지방산에스테르 첨가군들이 대조군보다 유의적으로 높았다.
Baking loss rate of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester was as shown in FIG. The brown rice dietary fiber stage group was 16.52% and 16.26% higher in the control group and 0.1% glycerin fatty acid ester, respectively, and significantly lower at 15.67% and 15.62%, respectively. The control group of 3% brown rice fiber had the lowest control group (13.51%), and the group of glycerin fatty acid ester addition group was 14.76 ~ 16.68%, and the group of glycerin fatty acid ester group was significantly higher than the control group. The control group showed the lowest value of 14.19% in the control group of brown rice fiber fiber, and the group of glycerin fatty acid ester added was 14.64 ~ 15.60%, and the group added with glycerin fatty acid was significantly higher than the control group.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량은 도 11과 같았다. 현미 식이섬유 무대체군은 대조군이 41.42%이었고, 글리세린지방산에스테르 첨가군들은 40.88~41.43%이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 41.08%이었고, 글리세린지방산에스테르 첨가군들은 41.18~41.54%이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 6% 대체군은 글리세린지방산에스테르 0.1% 첨가군이 42.92%로 가장 높았고, 글리세린지방산에스테르 0.3% 첨가군은 41.50%로 가장 낮았다.　　　　　　
Moisture content of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester was as shown in FIG. The control group of brown rice dietary fiber was 41.42%, and the group of added glycerin fatty acid ester was 40.88 ~ 41.43%, and there was no significant difference between samples. The control group was 41.08% in the control group of brown rice dietary fiber and 41.18 ~ 41.54% in the group added with glycerin fatty acid, and there was no significant difference between the samples. The 6% replacement group of brown rice dietary fiber was the highest with 42% of glycerin fatty acid ester and 42.92% with the lowest with 41.50% of glycerin fatty acid ester.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도는 도12와 같았다. 현미 식이섬유 무대체군은 대조군이 0.949 Aw이었고, 글리세린지방산에스테르 첨가군들은 0.948~0.954 Aw이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군과 글리세린지방산에스테르 0.1% 첨가군이 각각 0.945 Aw, 0.943 Aw로 높았고, 글리세린지방산에스테르 0.3% 첨가군은 0.935 Aw로 유의적으로 낮았다. 현미 식이섬유 6% 대체군은 대조군과 글리세린지방산에스테르 0.2% 첨가군이 각각 0.966 Aw, 0.965 Aw로 높았고, 글리세린지방산에스테르 0.1% 첨가군은 0.950 Aw로 유의적으로 낮았다.　
Water activity of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester was as shown in FIG. The control group of brown rice dietary fiber was 0.949 Aw, and that of glycerin fatty acid ester was 0.948 ~ 0.954 Aw, and there was no significant difference between samples. The control group and 0.1% glycerin fatty acid ester added group were 0.945 Aw and 0.943 Aw, respectively, and the 0.3% glycerin fatty acid ester group was 0.935 Aw. The 6% replacement group of brown rice dietary fiber was 0.966 Aw and 0.965 Aw in control group and 0.2% addition group of glycerin fatty acid ester, and 0.950 Aw group in 0.1% group of glycerin fatty acid ester.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도는 도 13과 같았다. 현미 식이섬유 무대체군은 글리세린지방산에스테르 0.1% 첨가군이 58.80으로 가장 높았고, 글리세린지방산에스테르 0.2% 첨가군과 대조군은 각각 57.91, 57.82로 유의적으로 낮았다. 현미 식이섬유 3% 대체군은 대조군이 55.85로 가장 낮았고, 글리세린지방산에스테르 첨가군들은 56.43~56.69이었으며, 글리세린지방산에스테르 첨가군들이 대조군보다 유의적으로 높았다. 현미 식이섬유 6% 대체군은 대조군이 54.52로 가장 낮았고, 글리세린지방산에스테르 첨가군들은 56.17~57.41이었으며, 글리세린지방산에스테르 첨가군들이 대조군보다 유의적으로 높았다.　
The brightness of brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester was as shown in FIG. In the group of brown rice dietary fiber stage, 0.1% of glycerin fatty acid ester added group was the highest (58.80), and 0.2% of glycerin fatty acid ester and control group (57.91, 57.82, respectively) were significantly lower. The control group of brown rice fiber 3% replacement group was the lowest with 55.85 control group, and the glycerin fatty acid ester addition group was 56.43 ~ 56.69, and the glycerin fatty acid ester addition group was significantly higher than the control group. The control group of 6% brown rice fiber was the lowest with 54.52 control group, and those with glycerin fatty acid ester were 56.17 ~ 57.41, and the group with glycerin fatty acid ester was significantly higher than the control group.

글리세린지방산에스테르의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성은 도 14와 같았다. 현미 식이섬유 무대체군은 대조군이 15.62 g이었고, 글리세린지방산에스테르 첨가군들은 12.56~20.89 g이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 24.29 g이었고, 글리세린지방산에스테르 첨가군들은 20.98~24.38 g이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 6% 대체군은 대조군이 22.62 g이었고, 글리세린지방산에스테르 첨가군들은 25.27~27.76 g이었으며, 시료들 간에 유의적인 차이가 없었다.　　　
The firmness of the brown rice fiber replacement bread prepared by varying the amount of glycerin fatty acid ester was as shown in FIG. The control group of brown rice dietary fiber was 15.62 g and the glycerin fatty acid ester addition group was 12.56 ~ 20.89 g, and there was no significant difference among the samples. The 3% replacement group of brown rice dietary fiber was 24.29 g for the control group, and the glycerin fatty acid ester addition group was 20.98 to 24.38 g, and there was no significant difference between the samples. The 6% replacement group of brown rice dietary fiber was 22.62 g for the control group, and the glycerin fatty acid ester addition group was 25.27 to 27.76 g, and there was no significant difference between the samples.

실시예Example 3 : 아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 품질 특성 3: Quality Characteristics of Brown Rice Dietary Fiber Bread Prepared with Different Amounts of Ascorbic Acid

본 실시예에서 아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 배합과 비율은 [표 8], [표 9] 및 [표 10]과 같았으며, 식빵은 AACC 방법(10-10A)에 준하여 pup loaf 직접반죽법(optimized straight - dough method)으로 다음과 같은 방법으로 제조하였다.
In this embodiment, the blending and ratio of brown rice fiber fiber bread prepared by varying the amount of ascorbic acid was as shown in [Table 8], [Table 9] and [Table 10], and the bread was AACC method (10-10A) According to the pup loaf direct dough (optimized straight-dough method) was prepared by the following method.

아스코르빈산은0.005, 0.010, 0.020%(w/w)의 비율로 첨가하였고, 현미 식이섬유는 밀가루 건물 당 3.0, 6.0%(w/w)의 비율로 대체하였으며, 수분 함량을 동일하게 조정하였다. 제조 공정은 강력분을 체에 친 후, 버터를 제외한 모든 재료를 반죽기(N-50, Hobart, USA)에 넣어 1단에서 3분, 2단에서 2분간 반죽한 다음 버터를 투입하고 1단에서 1분, 2단에서 7분 30초, 3단에서 30초, 2단에서 30초간 반죽하였다. 반죽의 최종온도는 27±1℃가 되도록 하였다. 완성된 반죽은 발효기(SMDG-36, Daehung Machinery Co., Korea)에서 48분 동안 1차 발효한(온도 32℃, 상대습도 80%) 후 120 g으로 분할하여 20회 둥글리기를 하였고, 실온(20℃)에서 15분간 중간발효를 하였다. 가스빼기를 한 후 성형하여 틀에 넣어 발효기에서 70분간 2차 발효(온도 32℃, 상대습도 80%)를 실시한 다음 윗불 180℃, 아랫불 190℃로 예열된 오븐(Deck Oven, Shinshin Machinery Co., Korea)에서 18분 동안 구웠다. 완성된 식빵은 실온(20℃)에서 1시간 동안 냉각시킨 후, 본 발명 실험의 시료로 사용하였다.
Ascorbic acid was added at a rate of 0.005, 0.010, 0.020% (w / w), and brown rice fiber was replaced at a rate of 3.0, 6.0% (w / w) per flour building, and the water content was adjusted in the same manner. . In the manufacturing process, sift the strong ingredients, and put all ingredients except butter in the kneader (N-50, Hobart, USA), knead the first stage for 3 minutes and the second stage for 2 minutes. The dough was kneaded for 2 minutes, 7 minutes 30 seconds, 3 stages 30 seconds, and 2 stages 30 seconds. The final temperature of the dough was set to 27 ± 1 ℃. The finished dough was first fermented in a fermenter (SMDG-36, Daehung Machinery Co., Korea) for 48 minutes (temperature 32 ° C., relative humidity 80%), divided into 120 g, and rounded 20 times. At 20 ° C.) for 15 minutes. After degassing, it is molded and put into a mold, followed by secondary fermentation (temperature 32 ℃, relative humidity 80%) in a fermenter for 70 minutes, and then the oven preheated to upper oven 180 ℃ and lower furnace 190 ℃. (Deck Oven, Shinshin Machinery Co. , Korea) for 18 minutes. The finished bread was cooled for 1 hour at room temperature (20 ℃), it was used as a sample of the present invention experiment.

아스코르빈산의 첨가량을 달리하여 제조한 식빵의 배합 및 비율Formulation and proportion of bread made with different amounts of ascorbic acid 원료Raw material 아스코르빈산(%)Ascorbic acid (%) 00 0.0050.005 0.0100.010 0.0200.020 밀가루(g)1 ) Flour (g) 1 ) 300300 300300 300300 300300 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 195195 195195 195195 195195 아스코르빈산(mg)Ascorbic acid (mg) 00 1515 3030 6060

1)밀가루의 수분 함량 = 13.59%.
1) Moisture content of flour = 13.59%.

아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 3% 대체 식빵의 배합 및 비율Formulation and Proportion of 3% Alternative Bread of Brown Rice Fiber Prepared with Different Amounts of Ascorbic Acid 원료Raw material 아스코르빈산(%)Ascorbic acid (%) 00 0.0050.005 0.0100.010 0.0200.020 밀가루(g)1 ) Flour (g) 1 ) 291291 291291 291291 291291 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 195.96195.96 195.96195.96 195.96195.96 195.96195.96 현미 식이섬유(g)Brown Rice Dietary Fiber (g) 8.048.04 8.048.04 8.048.04 8.048.04 아스코르빈산(mg)Ascorbic acid (mg) 00 1515 3030 6060

1)밀가루의 수분 함량 = 13.59%. 1) Moisture content of flour = 13.59%.

2)현미 식이섬유의 수분 함량 = 3.22%.
2) Moisture content of brown rice fiber = 3.22%.

아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 6% 대체 식빵의 배합 및 비율Formulation and Proportion of 6% Alternative Bread of Brown Rice Fiber Prepared with Different Amounts of Ascorbic Acid 원료Raw material 아스코르빈산(%)Ascorbic acid (%) 00 0.0050.005 0.0100.010 0.0200.020 밀가루(g)1 ) Flour (g) 1 ) 282282 282282 282282 282282 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 196.92196.92 196.92196.92 196.92196.92 196.92196.92 현미 식이섬유(g)Brown Rice Dietary Fiber (g) 16.0816.08 16.0816.08 16.0816.08 16.0816.08 아스코르빈산(mg)Ascorbic acid (mg) 00 1515 3030 6060

1)밀가루의 수분 함량 = 13.59%. 1) Moisture content of flour = 13.59%.

2)현미 식이섬유의 수분 함량 = 3.22%.
2) Moisture content of brown rice fiber = 3.22%.

아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력은 도 15와 같았다. 현미 식이섬유 무대체군은 대조군이 156%이었고, 아스코르빈산 첨가군들은 148~168%이었으며, 대조군과 아스코르빈산 첨가군들 간에 유사한 값을 나타내었다. 현미 식이섬유 3% 대체군은 대조군이 144%이었고, 아스코르빈산 첨가군들은 144~148%이었으며, 대조군과 아스코르빈산 첨가군들 간에 유사한 값을 나타내었다. 현미 식이섬유 6% 대체군은 대조군이 156%로 가장 높았고, 아스코르빈산 첨가군들은 132~144%이었으며, 대조군보다 아스코르빈산 첨가군들이 다소 낮은 값을 나타내었다.
Fermentation expansion capacity of brown rice dietary fiber substitute dough prepared by varying the amount of ascorbic acid was as shown in FIG. The control group of brown rice dietary fiber was 156%, the group added ascorbic acid was 148 ~ 168%, and showed similar value between control group and ascorbic acid added group. The 3% replacement group of brown rice dietary fiber was 144% of the control group, and the ascorbic acid addition group was 144 ~ 148%, showing similar values between the control group and the ascorbic acid addition group. The 6% replacement group of brown rice dietary fiber was the highest in the control group (156%), the ascorbic acid addition group was 132 ~ 144%, and the ascorbic acid addition group was slightly lower than the control group.

아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적은 도 16과 같았다. 현미 식이섬유 무대체군은 대조군이 5.72 mL/g이었고, 아스코르빈산 첨가군들은 5.54~5.75 mL/g이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 5.87 mL/g로 가장 높았고, 아스코르빈산 첨가군들은 4.88~5.48 mL/g이었으며, 아스코르빈산 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였다. 현미 식이섬유 6% 대체군은 대조군이 5.53 mL/g로 가장 높았고, 아스코르빈산 첨가군들은 4.80~5.23 mL/g이었으며, 대조군보다 아스코르빈산 첨가군들이 유의적으로 낮았다.
The cost of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid was as shown in FIG. The control group of brown rice dietary fiber was 5.72 mL / g, and ascorbic acid added group was 5.54 ~ 5.75 mL / g, and there was no significant difference between samples. The 3% replacement group of brown rice dietary fiber was the highest as the control group at 5.87 mL / g, and the ascorbic acid addition group was 4.88 ~ 5.48 mL / g, and it was significantly decreased as the amount of ascorbic acid increased. The 6% replacement group of brown rice dietary fiber was the highest as control group at 5.53 mL / g, the ascorbic acid addition group was 4.80 ~ 5.23 mL / g, and the ascorbic acid addition group was significantly lower than the control group.

아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률은 도 17과 같았다. 현미 식이섬유 무대체군은 대조군, 아스코르빈산 0.020%와 0.010% 첨가군이 각각 15.49%, 15.38%, 15.26%로 높았고, 아스코르빈산 0.005% 첨가군은 14.55%로 유의적으로 낮았다. 현미 식이섬유 3% 대체군은 대조군이 15.10%이었고, 아스코르빈산 첨가군들은 14.45~14.79%이었으며, 대조군보다 아스코르빈산 첨가군들이 유의적으로 낮았다. 현미 식이섬유 6% 대체군은 대조군이 15.62%로 가장 높았고, 아스코르빈산 첨가군들은 14.08~14.86%이었으며, 대조군보다 아스코르빈산 첨가군들이 유의적으로 낮았다.
Baking loss rate of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid was as shown in FIG. The brown rice dietary fiber stage group was 15.49%, 15.38% and 15.26% in the control group, 0.020% and 0.010%, respectively, and 14.55% in the ascorbic acid 0.005% group. The control group was 15.10% in the control group with 3% brown rice fiber, and the group with ascorbic acid was 14.45 ~ 14.79%, and the group with ascorbic acid was significantly lower than the control group. The 6% replacement group of brown rice dietary fiber was the highest in the control group (15.62%), the ascorbic acid addition group was 14.08 ~ 14.86%, and the ascorbic acid addition group was significantly lower than the control group.

아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량은 도 18과 같았다. 현미 식이섬유 무대체군은 대조군이 42.34%로 가장 높았고, 아스코르빈산 0.010% 첨가군은 41.86%로 유의적으로 낮았다. 현미 식이섬유 3% 대체군은 대조군이 42.27%이었고, 아스코르빈산 첨가군들은 41.61~42.23%이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 6% 대체군은 대조군이 42.17%로 가장 높았고, 아스코르빈산 첨가군들은 41.17~41.66%이었으며, 대조군보다 아스코르빈산 첨가군들이 유의적으로 낮았다.　
The moisture content of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid was as shown in FIG. The control group of brown rice dietary fiber was the highest in control group (42.34%) and significantly lower in group added 0.010% ascorbic acid (41.86%). The 3% replacement group of brown rice fiber was 42.27% in the control group and the 41.61 ~ 42.23% in the ascorbic acid addition group, and there was no significant difference between the samples. The 6% replacement group of brown rice dietary fiber was highest in the control group (42.17%), the ascorbic acid addition group was 41.17 ~ 41.66%, and the ascorbic acid addition group was significantly lower than the control group.

아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도는 도 19와 같았다. 현미 식이섬유 무대체군은 대조군이 0.950 Aw로 가장 낮았고, 아스코르빈산 첨가군들은 0.957~0.970 Aw이었으며, 아스코르빈산 첨가군들이 대조군보다 유의적으로 높았다. 현미 식이섬유 3% 대체군은 대조군이 0.960 Aw이었고, 아스코르빈산 첨가군들은 0.955~0.962 Aw이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 6% 대체군은 대조군이 0.941 Aw이었고, 아스코르빈산 첨가군들은 0.943~0.945 Aw이었으며, 시료들 간에 유의적인 차이가 없었다.　　　　　　　
The water activity of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid added was as shown in FIG. 19. The control group of brown rice dietary fiber was lowest as 0.950 Aw, the ascorbic acid added group was 0.957 ~ 0.970 Aw, and ascorbic acid added group was significantly higher than the control group. The 3% replacement group of brown rice dietary fiber was 0.960 Aw in the control group, and the ascorbic acid addition group was 0.955 ~ 0.962 Aw, and there was no significant difference between the samples. The 6% replacement group of brown rice dietary fiber was 0.941 Aw for the control group, and the ascorbic acid addition group was 0.943 ~ 0.945 Aw, and there was no significant difference between the samples.

아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도는 도 20과 같았다. 현미 식이섬유 무대체군은 아스코르빈산 0.005% 첨가군과 대조군이 각각 57.42, 57.09로 높았고, 아스코르빈산 0.020%와 0.010% 첨가군은 각각 56.68, 56.49로 유의적으로 낮았다. 현미 식이섬유 3% 대체군은 대조군이 56.20으로 가장 높았고, 아스코르빈산 첨가군들은 53.49~54.67이었으며, 대조군보다 아스코르빈산 첨가군들이 유의적으로 낮았다. 현미 식이섬유 6% 대체군은 아스코르빈산 0.005% 첨가군, 대조군, 아스코르빈산 0.010% 첨가군이 각각 55.28, 55.03, 55.02로 높았고, 아스코르빈산 0.020% 첨가군은 54.45로 유의적으로 낮았다.　
Brightness of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid was as shown in FIG. In the group of brown rice dietary fiber stage, ascorbic acid added 0.005% and control group were 57.42 and 57.09 respectively, and ascorbic acid 0.020% and 0.010% added group were significantly lower, 56.68 and 56.49, respectively. The 3% replacement group of brown rice dietary fiber was the highest in the control group (56.20), the ascorbic acid addition group was 53.49 ~ 54.67, and the ascorbic acid addition group was significantly lower than the control group. The 6% replacement group of brown rice dietary fiber was as high as 55.28, 55.03 and 55.02 in the ascorbic acid addition group, the control group and the 0.010% addition group in the ascorbic acid, respectively.

아스코르빈산의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성은 도 21과 같았다. 현미 식이섬유 무대체군은 대조군이 20.58 g으로 가장 높았고, 아스코르빈산 첨가군들은 9.75~9.81 g이었으며, 대조군보다 아스코르빈산 첨가군들이 유의적으로 낮았다. 현미 식이섬유 3% 대체군은 대조군이 20.52 g으로 가장 높았고, 아스코르빈산 첨가군들은 9.75~9.77 g이었으며, 대조군보다 아스코르빈산 첨가군들이 유의적으로 낮았다. 현미 식이섬유 6% 대체군은 아스코르빈산 0.010%와 0.020%가 각각 33.81 g, 31.18 g으로 높았고, 아스코르빈산 0.005% 첨가군과 대조군은 각각 24.05 g, 23.24 g으로 유의적으로 낮았다.　　
The firmness of brown rice fiber replacement bread prepared by varying the amount of ascorbic acid was as shown in Figure 21. The control group of brown rice dietary fiber was the highest as control group (20.58 g), ascorbic acid added group was 9.75 ~ 9.81 g, and ascorbic acid added group was significantly lower than control group. The 3% replacement group of brown rice dietary fiber was the highest in the control group (20.52 g), the ascorbic acid addition group was 9.75 ~ 9.77 g, and the ascorbic acid addition group was significantly lower than the control group. Ascorbic acid was 0.010% and 0.020%, respectively, as high as 33.81 g and 31.18 g, respectively, and as for ascorbic acid 0.005%, control group was 24.05 g and 23.24 g, respectively.

실시예Example 4 : 비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 품질 특성 4: Quality Characteristics of Brown Rice Dietary Fiber Bread Prepared by Different Addition of Inert Dried Yeast

본 실시예에서 비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 배합과 비율은 [표 11], [표 12] 및 [표 7]과 같았으며, 식빵은 AACC 방법(10-10A)에 준하여 pup loaf 직접반죽법(optimized straight - dough method)으로 다음과 같은 방법으로 제조하였다.
In this embodiment, the combination and ratio of brown rice fiber fiber bread prepared by varying the amount of inactive dry yeast were as shown in [Table 11], [Table 12] and [Table 7], and the bread was AACC method (10-10A) According to the pup loaf direct dough (optimized straight-dough method) was prepared by the following method.

비활성건조효모는 0.1, 0.2, 0.3%(w/w)의 비율로 첨가하였고, 현미 식이섬유는 밀가루 건물 당 3.0, 6.0%(w/w)의 비율로 대체하였으며, 수분 함량을 동일하게 조정하였다. 제조 공정은 강력분을 체에 친 후, 버터를 제외한 모든 재료를 반죽기(N-50, Hobart, USA)에 넣어 1단에서 3분, 2단에서 2분간 반죽한 다음 버터를 투입하고 1단에서 1분, 2단에서 7분 30초, 3단에서 30초, 2단에서 30초간 반죽하였다. 반죽의 최종온도는 27±1℃가 되도록 하였다. 완성된 반죽은 발효기(SMDG-36, Daehung Machinery Co., Korea)에서 48분 동안 1차 발효한(온도 32℃, 상대습도 80%) 후 120 g으로 분할하여 20회 둥글리기를 하였고, 실온(20℃)에서 15분간 중간발효를 하였다. 가스빼기를 한 후 성형하여 틀에 넣어 발효기에서 70분간 2차 발효(온도 32℃, 상대습도 80%)를 실시한 다음 윗불 180℃, 아랫불 190℃로 예열된 오븐(Deck Oven, Shinshin Machinery Co., Korea)에서 18분 동안 구웠다. 완성된 식빵은 실온(20℃)에서 1시간 동안 냉각시킨 후, 본 발명 실험의 시료로 사용하였다.
Inactive dry yeast was added at a rate of 0.1, 0.2, 0.3% (w / w), and brown rice fiber was replaced at a rate of 3.0, 6.0% (w / w) per flour building, and the moisture content was adjusted in the same manner. . In the manufacturing process, sift the strong ingredients, and put all ingredients except butter in the kneader (N-50, Hobart, USA), knead the first stage for 3 minutes and the second stage for 2 minutes. The dough was kneaded for 2 minutes, 7 minutes 30 seconds, 3 stages 30 seconds, and 2 stages 30 seconds. The final temperature of the dough was set to 27 ± 1 ℃. The finished dough was first fermented in a fermenter (SMDG-36, Daehung Machinery Co., Korea) for 48 minutes (temperature 32 ° C., relative humidity 80%), divided into 120 g, and rounded 20 times. At 20 ° C.) for 15 minutes. After degassing, it is molded and put into a mold, followed by secondary fermentation (temperature 32 ℃, relative humidity 80%) in a fermenter for 70 minutes, and then the oven preheated to upper oven 180 ℃ and lower furnace 190 ℃. (Deck Oven, Shinshin Machinery Co. , Korea) for 18 minutes. The finished bread was cooled for 1 hour at room temperature (20 ℃), it was used as a sample of the present invention experiment.

비활성건조효모의 첨가량을 달리하여 제조한 식빵의 배합 및 비율Formulation and proportion of bread made from different amounts of inactive dry yeast 원료Raw material 비활성건조효모(%)Inactive dry yeast (%) 00 0.10.1 0.20.2 0.30.3 밀가루(g)1 ) Flour (g) 1 ) 300300 300300 300300 300300 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 195195 195195 195195 195195 비활성건조효모(mg)Inactive dry yeast (mg) 00 300300 600600 900900

1)밀가루의 수분 함량 = 13.59%.
1) Moisture content of flour = 13.59%.

비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 3% 대체 식빵의 배합 및 비율Formulation and Proportion of 3% Alternative Bread of Brown Rice Fiber Prepared with Different Addition of Inert Dried Yeast 원료Raw material 비활성건조효모(%)Inactive dry yeast (%) 00 0.10.1 0.20.2 0.30.3 밀가루(g)1 ) Flour (g) 1 ) 291291 291291 291291 291291 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 195.96195.96 195.96195.96 195.96195.96 195.96195.96 현미 식이섬유(g)Brown Rice Dietary Fiber (g) 8.048.04 8.048.04 8.048.04 8.048.04 비활성건조효모(mg)Inactive dry yeast (mg) 00 300300 600600 900900

1)밀가루의 수분 함량 = 13.59%. 1) Moisture content of flour = 13.59%.

2)현미 식이섬유의 수분 함량 = 3.22%.
2) Moisture content of brown rice fiber = 3.22%.

비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 6% 대체 식빵의 배합 및 비율Formulation and Proportion of 6% Alternative Bread of Brown Rice Fiber Prepared with Different Addition of Inert Dried Yeast 원료Raw material 비활성건조효모(%)Inactive dry yeast (%) 00 0.10.1 0.20.2 0.30.3 밀가루(g)1 ) Flour (g) 1 ) 282282 282282 282282 282282 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 196.92196.92 196.92196.92 196.92196.92 196.92196.92 현미 식이섬유(g)Brown Rice Dietary Fiber (g) 16.0816.08 16.0816.08 16.0816.08 16.0816.08 비활성건조효모(mg)Inactive dry yeast (mg) 00 300300 600600 900900

1)밀가루의 수분 함량 = 13.59%. 1) Moisture content of flour = 13.59%.

2)현미 식이섬유의 수분 함량 = 3.22%.
2) Moisture content of brown rice fiber = 3.22%.

비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력은 도 22와 같았다. 현미 식이섬유 무대체군은 대조군이 160%이었고, 비활성건조효모 첨가군은 140~168%이었으며, 대조군과 비활성건조효모 첨가군들 간에 유사한 값을 나타내었다. 현미 식이섬유 3% 대체군은 대조군이 144%이었고, 비활성건조효모 첨가군은 144~156%이었으며, 대조군과 비활성건조효모 첨가군들 간에 유사한 값을 나타내었다. 현미 식이섬유 6% 대체군은 대조군이 144%이었고, 비활성건조효모 첨가군은 136~144%이었으며, 대조군과 비활성건조효모 첨가군들 간에 유사한 값을 나타내었다.
Fermentation expansion capacity of brown rice dietary fiber substitute dough prepared by varying the amount of inert dry yeast was as shown in FIG. The control group of brown rice dietary fiber was 160%, and the inactive dry yeast group was 140 ~ 168%, showing similar values between control group and inactive dry yeast group. The 3% replacement group of brown rice dietary fiber was 144% of the control group, and the inactive dry yeast group was 144 ~ 156%, showing similar values between the control group and the inactive dry yeast group. The 6% replacement group of brown rice dietary fiber was 144% of the control group, and the inactive dry yeast group was 136 ~ 144%, showing similar values between the control group and the inactive dry yeast group.

비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적은 도 23과 같았다. 현미 식이섬유 무대체군은 대조군이 6.39 mL/g이었고, 비활성건조효모 첨가군들은 6.02~6.18 mL/g이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 5.97 mL/g이었고, 비활성건조효모 첨가군들은 5.48~5.98 mL/g이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 6% 대체군은 대조군과 비활성건조효모 첨가군이 각각 5.72 mL/g, 5.63 mL/g로 높았고, 비활성건조효모 0.3%와 0.1% 첨가군은 각각 5.15 mL/g, 5.05 mL/g로 유의적으로 낮았다.　
The cost of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast was as shown in FIG. The control group of brown rice dietary fiber was 6.39 mL / g, and inactive dry yeast group was 6.02 ~ 6.18 mL / g, and there was no significant difference between samples. The 3% replacement group of brown rice dietary fiber was 5.97 mL / g in the control group and 5.48 ~ 5.98 mL / g in the inactive dry yeast group, and there was no significant difference between the samples. In the 6% replacement group of brown rice dietary fiber, the control and inactive dry yeast added groups were 5.72 mL / g and 5.63 mL / g, respectively, and the inactive dry yeast 0.3% and 0.1% added groups were 5.15 mL / g and 5.05 mL / g, respectively. Significantly lower.

비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률은 도 24와 같았다. 현미 식이섬유 무대체군은 대조군이 16.25%이었고, 비활성건조효모 첨가군들은 15.86~16.16%이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 15.86%로 가장 높았고, 비활성건조효모 첨가군들은 14.83~15.62%이었으며, 대조군보다 비활성건조효모 첨가군들이 유의적으로 낮았다. 현미 식이섬유 6% 대체군은 대조군이 15.13%이었고, 비활성건조효모 첨가군들은 15.11~15.43%이었으며, 시료들 간에 유의적인 차이가 없었다.
Baking loss rate of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast was as shown in FIG. The control group of brown rice dietary fiber was 16.25% and the group of inactive dry yeast was 15.86 ~ 16.16%, and there was no significant difference between samples. The 3% replacement group of brown rice dietary fiber was the highest in control group (15.86%), and the inactive dry yeast group was 14.83 ~ 15.62%, and the inactive dry yeast group was significantly lower than control group. The 6% replacement group of brown rice fiber was 15.13% for the control group and the 15.11 ~ 15.43% for the inactive dry yeast group, and there was no significant difference between the samples.

비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량은 도 25와 같았다. 현미 식이섬유 대체군은 대조군이 41.00%로 가장 낮았고, 비활성건조효모 첨가군들은 41.40~41.62%이었으며, 비활성건조효모 첨가군들이 대조군보다 유의적으로 높았다. 현미 식이섬유 3% 대체군은 대조군이 41.78%이었고, 비활성건조효모 첨가군들은 41.63~41.90%이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 6% 대체군은 대조군, 비활성건조효모 0.2%와 0.3% 첨가군이 각각 41.90%, 41.87%, 41.76%로 높았고, 비활성건조효모 0.1% 첨가군은 40.74%로 유의적으로 낮았다.　　　　
The moisture content of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast was as shown in FIG. In the control group of brown rice dietary fiber, 41.00% of the control group was the lowest, the inactive dry yeast group was 41.40 ~ 41.62%, and the inactive dry yeast group was significantly higher than the control group. The control group was 41.78% in the control group of brown rice dietary fiber, and 41.63 ~ 41.90% in the group of inactive dry yeast. There was no significant difference between the samples. The 6% replacement group of brown rice dietary fiber was 41.90%, 41.87%, 41.76% in the control and 0.2% inactive dry yeast group, and 40.74% in the 0.1% inactive dry yeast group.

비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도는 도26과 같았다. 현미 식이섬유 무대체군은 대조군이 0.949 Aw이었고, 비활성건조효모 첨가군들은 0.950~0.951 Aw이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 0.950 Aw로 가장 낮았고, 비활성건조효모 첨가군들은 0.960~0.971 Aw이었으며, 비활성건조효모 첨가군들이 대조군보다 유의적으로 높았다. 현미 식이섬유 6% 대체군은 비활성건조효모 0.1% 첨가군, 대조군이 각각 0.966 Aw, 0.965 Aw로 높았고, 비활성건조효모 0.2%와 0.3% 첨가군은 각각 0.958 Aw, 0.954 Aw로 유의적으로 낮았다.
The water activity of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast was as shown in FIG. The control group of brown rice dietary fiber was 0.949 Aw, and the inactive dry yeast group was 0.950 ~ 0.951 Aw, and there was no significant difference between samples. The 3% replacement group of brown rice dietary fiber was the lowest in the control group with 0.950 Aw, the inactive dry yeast group was 0.960 ~ 0.971 Aw, and the inactive dry yeast group was significantly higher than the control group. The 6% replacement group of brown rice dietary fiber was 0.166 inactive dry yeast group and 0.966 Aw and 0.965 Aw in control group, respectively.

비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도는 도 27과 같았다. 현미 식이섬유 무대체군은 대조군이 58.18이었고, 비활성건조효모 첨가군들은 58.07~60.53이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 56.13으로 가장 높았고, 비활성건조효모 첨가군들은 55.41~55.69이었으며, 대조군보다 비활성건조효모 첨가군들이 유의적으로 낮았다. 현미 식이섬유 6% 대체군은 대조군, 비활성건조효모 0.2%와 0.1% 첨가군이 각각 54.16, 54.05, 53.94로 높았고, 비활성건조효모 0.3% 첨가군은 53.48로 유의적으로 낮았다.
Brightness of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast was as shown in FIG. The control group of brown rice dietary fiber was 58.18 and the group of inactive dry yeast was 58.07 ~ 60.53 and there was no significant difference between samples. The 3% replacement group of brown rice dietary fiber was the highest in control group (56.13), and the inactive dry yeast group was 55.41 ~ 55.69, and the inactive dry yeast group was significantly lower than control group. The 6% replacement group of brown rice dietary fiber was high in control group, 0.2% and 0.1% inactive dry yeast group with 54.16, 54.05, 53.94, and 53.48 group with 0.3% inactive dry yeast group, respectively.

비활성건조효모의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성은 도 28과 같았다. 현미 식이섬유 무대체군은 대조군이 22.23 g이었고, 비활성건조효모 첨가군들은 21.39~22.21 g이었으며, 시료들 간에 유의적인 차이가 없었다. 현미 식이섬유 3% 대체군은 대조군이 20.99 g으로 가장 낮았고, 비활성건조효모 첨가군들은 22.11~25.06 g이었으며, 비활성건조효모 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였다. 현미 식이섬유 6% 대체군은 대조군이 22.99 g으로 가장 낮았고, 비활성건조효모 첨가군들은 23.60~24.77 g이었으며, 비활성건조효모 첨가군들이 대조군보다 유의적으로 높았다.　　　　
The robustness of brown rice fiber replacement bread prepared by varying the amount of inactive dry yeast was as shown in FIG. The control group of brown rice dietary fiber was 22.23 g in control group and 21.39 ~ 22.21 g in inactive dry yeast group, and there was no significant difference between samples. The 3% replacement group of brown rice dietary fiber was the lowest as control group (20.99 g), and the inert dry yeast group was 22.11 ~ 25.06 g, and it increased significantly as the amount of inactive dry yeast increased. The 6% replacement group of brown rice dietary fiber was the lowest in the control group (22.99 g), the inactive dry yeast group was 23.60 ~ 24.77 g, and the inactive dry yeast group was significantly higher than the control group.

실시예Example 5: 본 발명의 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 품질 특성 5: Quality characteristics of brown rice dietary fiber bread prepared by varying the addition amount of the baking improving agent of the present invention

본 실시예에서 제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 식빵의 배합과 비율은 [표 14]와 같았으며, 식빵은 AACC 방법(10-10A)에 준하여 pup loaf 직접반죽법(optimized straight - dough method)으로 다음과 같은 방법으로 제조하였다.
In this embodiment, the blending and ratio of brown rice fiber fiber bread prepared by varying the amount of baking improving agent is as shown in [Table 14], and the bread is pup loaf direct dough method (optimized straight-according to AACC method (10-10A). dough method) was prepared as follows.

제빵개량제는 0.023, 0.223, 0.523%(w/w)의 비율로 첨가하였고, 현미 식이섬유는 밀가루 건물 당 3.0%(w/w)의 비율로 대체하였으며, 수분 함량을 동일하게 조정하였다. 제조 공정은 강력분을 체에 친 후, 버터를 제외한 모든 재료를 반죽기(N-50, Hobart, USA)에 넣어 1단에서 3분, 2단에서 2분간 반죽한 다음 버터를 투입하고 1단에서 1분, 2단에서 7분 30초, 3단에서 30초, 2단에서 30초간 반죽하였다. 반죽의 최종온도는 27±1℃가 되도록 하였다. 완성된 반죽은 발효기(SMDG-36, Daehung Machinery Co., Korea)에서 48분 동안 1차 발효한(온도 32℃, 상대습도 80%) 후 120 g으로 분할하여 20회 둥글리기를 하였고, 실온(20℃)에서 15분간 중간발효를 하였다. 가스빼기를 한 후 성형하여 틀에 넣어 발효기에서 70분간 2차 발효(온도 32℃, 상대습도 80%)를 실시한 다음 윗불 180℃, 아랫불 190℃로 예열된 오븐(Deck Oven, Shinshin Machinery Co., Korea)에서 18분 동안 구웠다. 완성된 식빵은 실온(20℃)에서 1시간 동안 냉각시킨 후, 본 발명 실험의 시료로 사용하였다.
The bakery improver was added at a rate of 0.023, 0.223, 0.523% (w / w), and the brown rice dietary fiber was replaced at a rate of 3.0% (w / w) per flour building, and the water content was adjusted equally. In the manufacturing process, sift the strong ingredients, and put all ingredients except butter in the kneader (N-50, Hobart, USA), knead the first stage for 3 minutes and the second stage for 2 minutes. The dough was kneaded for 2 minutes, 7 minutes 30 seconds, 3 stages 30 seconds, and 2 stages 30 seconds. The final temperature of the dough was set to 27 ± 1 ℃. The finished dough was first fermented in a fermenter (SMDG-36, Daehung Machinery Co., Korea) for 48 minutes (temperature 32 ° C., relative humidity 80%), divided into 120 g, and rounded 20 times. At 20 ° C.) for 15 minutes. After degassing, it is molded and put into a mold, followed by secondary fermentation (temperature 32 ℃, relative humidity 80%) in a fermenter for 70 minutes, and then the oven preheated to upper oven 180 ℃ and lower furnace 190 ℃. (Deck Oven, Shinshin Machinery Co. , Korea) for 18 minutes. The finished bread was cooled for 1 hour at room temperature (20 ℃), it was used as a sample of the present invention experiment.

제빵개량제를 첨가하여 제조한 현미 식이섬유 식빵의 배합 및 비율Formulation and Proportion of Brown Rice Fiber Fiber Bread Prepared with Baking Modifier 원료Raw material 제빵개량제(%)Baking improver (%) 00 0.0230.023 0.2230.223 0.5230.523 밀가루(g)1 ) Flour (g) 1 ) 291291 291291 291291 291291 이스트(g)Yeast (g) 66 66 66 66 소금(g)Salt (g) 55 55 55 55 설탕(g)Sugar (g) 1818 1818 1818 1818 식물성크림(g)Vegetable cream (g) 99 99 99 99 버터(g)Butter (g) 1515 1515 1515 1515 물(g)Water (g) 195.96195.96 195.96195.96 195.96195.96 195.96195.96 현미 식이섬유(g)Brown Rice Dietary Fiber (g) 8.048.04 8.048.04 8.048.04 8.048.04 제빵개량제(mg)Baking Enhancer (mg) 00 6969 669669 15691569

1)밀가루의 수분 함량 = 13.59%. 1) Moisture content of flour = 13.59%.

2)현미 식이섬유의 수분 함량 = 3.22%.
2) Moisture content of brown rice fiber = 3.22%.

제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 반죽의 발효 팽창력은 도 29와 같았다. 대조군은 145.60%로 가장 낮았고, 제빵개량제 첨가군들은 152.00~159.20%이었으며, 제빵개량제 첨가군들이 대조군보다 유의적으로 높았다.
Fermentation swelling power of the brown rice dietary fiber substitute dough prepared by varying the addition amount of the baking improving agent was as shown in FIG. The control group was the lowest with 145.60%, and the bakery modifiers were 152.00 ~ 159.20%, and the bakery modifiers were significantly higher than the control group.

제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 비용적은 도 30과 같았다. 대조군은 5.68 mL/g으로 가장 낮았고, 제빵개량제 첨가군들은 5.83~6.23 mL/g이었으며, 제빵개량제 첨가군들이 대조군보다 유의적으로 높았다.　
The cost of the brown rice fiber replacement bread prepared by varying the addition amount of the baking improving agent was as shown in FIG. The control group was the lowest with 5.68 mL / g, and the groups with addition of bakery improver were 5.83 ~ 6.23 mL / g, and the group with bakery improver was significantly higher than the control.

제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 굽기 손실률은 도 31과 같았다. 대조군은 14.14%로 가장 낮았고, 제빵개량제 첨가군들은 14.51~15.90%이었으며, 제빵개량제 첨가군들이 대조군보다 유의적으로 높았다.　
Baking loss rate of the brown rice dietary fiber replacement bread prepared by varying the addition amount of the baking improving agent was as shown in FIG. The control group was the lowest with 14.14%, and the group with the bakery improver was 14.51 ~ 15.90%, and the group with the bakery improver was significantly higher than the control.

제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 함량은 도 32와 같았다. 대조군은 42.08%로 가장 낮았고, 제빵개량제 첨가군들은 41.34~41.61%이었으며, 대조군보다 제빵개량제 첨가군들이 유의적으로 낮았다.　
The moisture content of the brown rice fiber replacement bread prepared by varying the addition amount of the baking improving agent was as shown in FIG. The control group was the lowest with 42.08%, and the group with bakery improver was 41.34 ~ 41.61%, and the group with bakery improver was significantly lower than the control.

제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 수분 활성도는 도 33과 같았다. 대조군은 0.949 Aw이었고, 제빵개량제 첨가군들은 0.949~0.951 Aw이었으며, 시료들 간에 유의적인 차이가 없었다.　
The water activity of brown rice fiber replacement bread prepared by varying the amount of baking improving agent was as shown in FIG. 33. The control group was 0.949 Aw, and the bakery modifiers were 0.949 ~ 0.951 Aw, and there was no significant difference between the samples.

제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 명도는 도 34와 같았다. 대조군과 복합개량제 III은 각각 56.76, 56.61로 높았고, 복합개량제 II와 I은 각각 55.58, 55.53으로 유의적으로 낮았다.
Brightness of brown rice fiber replacement bread prepared by varying the addition amount of the baking improving agent was as shown in FIG. The control group and the modifier III were 56.76 and 56.61, respectively, and the modifiers II and I were 55.58 and 55.53, respectively.

제빵개량제의 첨가량을 달리하여 제조한 현미 식이섬유 대체 식빵의 견고성은 도 35와 같았다. 대조군은 21.92 g으로 가장 낮았고, 제빵개량제 첨가군들은 9.81~9.83%이었으며, 대조군보다 제빵개량제 첨가군들이 유의적으로 낮았다.Robustness of the brown rice fiber replacement bread prepared by varying the addition amount of the baking improving agent was as shown in FIG. The control group was the lowest with 21.92 g, and the bakery modifiers were 9.81 ~ 9.83%, and the bakery modifiers were significantly lower than the control group.

Claims (4)

밀가루 100 중량부에 대하여 헤미셀룰라아제 0.005~0.040 중량부, 글리세린지방산에스테르 0.05~0.40 중량부, 아스코르빈산 0.002~0.030 중량부, 비활성건조효모 0.05~0.40 중량부로 구성된 것이 특징인 제빵개량제.
Baking improver, characterized in that consisting of 0.005 to 0.040 parts by weight of hemicellulase, 0.05 to 0.40 parts by weight of glycerin fatty acid ester, 0.002 to 0.030 parts by weight of ascorbic acid, and 0.05 to 0.40 parts by weight of inert dry yeast.
제 1항의 제빵개량제를 유효 성분으로 함유함을 특징으로 하는 현미 식이섬유 식빵용 조성물.
Brown rice dietary fiber bread composition comprising the baking improving agent of claim 1 as an active ingredient.
제 2항에 있어서, 상기 제빵개량제는 식빵 조성물 전체에 대하여 0.023 내지 0.523 중량부를 첨가한 것이 특징인 식빵용 조성물.
The bread composition according to claim 2, wherein the baking improving agent is added in an amount of 0.023 to 0.523 parts by weight based on the whole bread composition.
제 2항 또는 제 3항 중 어느 한 항의 현미 식이섬유 식빵용 조성물을 사용하여 제조된 현미 식이섬유 식빵.Brown rice dietary fiber bread prepared using the brown rice dietary fiber bread composition of any one of Claims 2 or 3.
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CN114938817A (en) * 2022-04-28 2022-08-26 许妍 French frozen pizza base with good taste and rich nutrition and preparation method thereof

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JP2004516021A (en) 2000-12-20 2004-06-03 デーエスエム イーペー アセッツ ベスローテン フェンノートシャップ Liquid yeast composition
JP2006067904A (en) 2004-09-02 2006-03-16 Osaka Prefecture Bread composition
JP2008504830A (en) 2004-07-05 2008-02-21 ルサフル、エ、コンパニ Bread making method and product
KR100894717B1 (en) 2007-12-07 2009-04-24 한국식품연구원 Instant rice cake improved sensory and nutrition properties

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Publication number Priority date Publication date Assignee Title
JP2004516021A (en) 2000-12-20 2004-06-03 デーエスエム イーペー アセッツ ベスローテン フェンノートシャップ Liquid yeast composition
JP2008504830A (en) 2004-07-05 2008-02-21 ルサフル、エ、コンパニ Bread making method and product
JP2006067904A (en) 2004-09-02 2006-03-16 Osaka Prefecture Bread composition
KR100894717B1 (en) 2007-12-07 2009-04-24 한국식품연구원 Instant rice cake improved sensory and nutrition properties

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114938817A (en) * 2022-04-28 2022-08-26 许妍 French frozen pizza base with good taste and rich nutrition and preparation method thereof

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