KR101551559B1 - Method of preparing bread using lyophilized girasol powder or its hydrolyzates - Google Patents

Abstract

The present invention relates to a method for preparing a functional bread comprising adding a lyophilized powder of a potato or a hydrolyzate of the potato, and a method for producing a functional bread comprising the step of adding a functional ingredient of a potato potato by using the method of the present invention, It is possible to manufacture a functional bread having a high degree of preference without deterioration of texture or odor.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing bread using lyophilized girasol powder or its hydrolyzates,

The present invention relates to a method for producing a functional bread, and more particularly, to a method for producing a functional bread containing a large amount of functional material of a potato potato useful for health and having an increased degree of preference.

The concept of stocks is changing as society changes rapidly and diversely. Bread, cereal, and sun meal are increasing rapidly. Among them, consumption of bread, which is one of the simplicity of diet, is on the increase, and interest of bread consumers is increasing. In order to increase the functionality and storage stability of bread, various bread ingredients have been developed. For example, cereals such as rice, barley powder and rye, and breads containing functional substances such as cordyceps and propolis have been reported. However, when such cereal grains or functional materials are added to bread, the mesh structure is not well formed in the bread dough, so that the volume of the bread is reduced and the internal structure is also rougher than that of a general bread made of only flour, There arises a problem that the texture of the bread produced due to the inherent odor or taste of the material is inhibited.

Pork potato (Scientific name: Helianthus tuberosus L.) is a perennial plant in the family Asteraceae and sunflower. It is also called as a fungus. The country of origin is known as North America (Slimestad et al. 2010), and its climate is similar to that of Korea, and it is naturally grown throughout the country and cultivated by some farmers (Go and Jeon 2003). Pork potatoes generally form roots of 7.5 to 10 × 3 to 5 cm in diameter. These root roots differ in their variety, cultivation area and climate, but inulin, a kind of dietary fiber, is a kind of natural high-valence polysaccharide, Of the total.

Inulin, which is abundant in potatoes, is classified by the US FDA as GRAS (generally regarded as safe) and has various physiological functions without digestion and decomposition from the human body. Inulin, which has not been degraded by human digestive enzymes, reaches the intestines and is fermented by intestinal microorganisms to keep the intestinal environment in a pleasant state. It is known as a prebiotic bifidus factor, which promotes the growth of Bifidobacterium, which has immunomodulatory action. It is known that when inulin is degraded, except for glucose produced from the end, most of it forms fructose and does not increase blood sugar. In addition, pig potatoes have recently been identified as having a strong antioxidative effect by containing a large amount of a phenolic compound in the extract.

As described above, porcine potatoes contain a large amount of various functional substances which are very beneficial to the human body. Korean Patent Laid-Open Publication No. 1998-021595 discloses a method for producing bread using an improved potato potato. This method has a problem in that the freshness of the modified potato potatoes is used as a kneader instead of water to produce bread, and the taste and texture are somewhat low.

The inventors of the present invention have endeavored to research for a long time in accordance with the user demands as described above, and finally completed the present invention.

It is an object of the present invention to provide a method for producing a bread having a high degree of preference with no deterioration of odor or texture due to the addition of a large amount of functional material of the potato potatoes.

Another object of the present invention is to propose a sugar-free bread which is prepared by autothiglyzing a freeze-dried potato powder instead of sugar and then adding sugar instead of sugar.

On the other hand, other unspecified purposes of the present invention will be further considered within the scope of the following detailed description and easily deduced from the effects thereof.

In order to attain the above object, the present invention features a method for producing bread, which comprises adding a lyophilized powder of potato potato.

In accordance with a preferred embodiment of the present invention, there is provided a method of making a lyophilized potato comprising the steps of: providing a lyophilized powder of porcine potato; Preparing a mixed dough by adding the lyophilized powder to wheat flour obtained by mixing wheat flour, yeast, sugar and water; Fermenting the mixed dough to obtain a fermented product; And baking the fermented product.

In the method according to one preferred embodiment of the present invention, the lyophilized powder of potato can be autolysed in water and dried to obtain an autolysed powder.

In accordance with a preferred embodiment of the present invention, there is provided a method of making a lyophilized potato comprising the steps of: providing a lyophilized powder of porcine potato; Autolysing the lyophilized powder in water at 35 to 55 DEG C and drying the obtained hydrolyzate to obtain an autolysing powder; Preparing a mixed dough by adding the self-hydrolyzed powder to a flour dough obtained by mixing flour, yeast, and water; Fermenting the mixed dough to obtain a fermented product; And baking the fermented product at 150 to 250 ° C.

In the present invention, porcine potatoes include yellow-colored common porcine potatoes and purple-modified porcine potatoes. The lyophilized powders of porcine potatoes of the present invention can be obtained by conventional freeze-drying methods known in the art. For example, pig potatoes can be washed and washed with water, disrupted by adding water, filtered to remove solids, and the resulting potato slurry can be rapidly frozen and dried using a conventional freeze dryer. Water is added to the lyophilized powder of such potatoes and the mixture is allowed to stand in water at about 35 to 55 DEG C, preferably about 45 DEG C for a sufficient time, preferably one day, more preferably about 12 hours, ≪ / RTI > The pig potato powder thus obtained is referred to herein as "Auto Hydrolysis Powder ".

The freeze-dried powder of potatoes is preferably used in an amount of 1 to 30 parts by weight, more preferably 10 to 20 parts by weight, based on 100 parts by weight of the flour. When the lyophilized powder of potatoes is used in an amount of less than 1 part by weight, the functionality of the potato potatoes is insignificant. If the potatoes are used in an amount exceeding 30 parts by weight, the prepared bread may not be properly swollen or the texture may deteriorate. The self hydrolyzate of the potato is preferably used in an amount of 1 to 30 parts by weight, more preferably 1 to 10 parts by weight, based on 100 parts by weight of the flour. If the lyophilized powder of potatoes is used in an amount of less than 1 part by weight, the functionality of the potato potatoes is insignificant. If the ingredient is used in an amount exceeding 10 parts by weight, the hardness of the prepared bread may be excessively high or the texture may be deteriorated.

Flour, lyophilized powder of potatoes, sugar, salt and water to obtain a mixed dough. The preparation of the mixed dough may be carried out by mixing the components with a kneader for a sufficient time, for example, about 30 minutes, and the kneading temperature is preferably 20 to 30 占 폚. Add yeast to this, mix well for about 5 minutes, and ferment. At this time, the fermentation temperature is 20 to 40 DEG C, preferably 25 to 35 DEG C, so that sufficient fermentation is caused. At this time, the humidity inside the fermenter is preferably adjusted to 70 to 90%. The fermentation can be performed by firstly fermenting the mixed dough in a fermenter for about 60 to 100 minutes, then dividing the primary fermentation product, allowing it to form, and then fermenting the mixture for 30 to 100 minutes. . The fermented product after the fermentation process is baked in a preheated oven and cooled, dehumidified and packed to produce a functional bread containing potatoes. The fermented product is heated at a temperature of 100 to 250 ° C, more preferably 180 to 200 ° C For 5 to 100 minutes, more preferably for 30 to 50 minutes. On the other hand, when the self-hydrolyzed powder is used, it is not necessary to use sugar.

The present invention also provides a porridge potato-added bread produced by the above method. The bread produced by using the lyophilized powder of the potato of the present invention contains a large amount of porcine potato, but does not deteriorate the odor or texture due to the addition of the potato potato. Particularly, in the case of using the self-hydrolyzed powder, it is possible to produce unsweetened bread which exhibits a high cost-effective and smooth texture without using sugar.

By using the method of the present invention, it is possible to produce a functional bread having a high degree of preference, which does not deteriorate odor or texture due to the addition of the potato potatoes, while containing a large amount of the functional substance of the potato potato. As a result, it is possible to provide a novel baking technology which meets the change of the eating habits and effectively satisfies consumers' preferences for health food.

On the other hand, even if the effects are not explicitly mentioned here, the effect described in the following specification, which is expected by the technical features of the present invention, and its potential effects are treated as described in the specification of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram for manufacturing a functional bread containing potatoes according to the present invention.
2 is a photograph of the control and bread prepared in Examples 1 to 8 of the present invention.
Fig. 3 shows the results of the comparative example and the results of the cost-effectiveness measurement of the bread prepared in Examples 1 to 8 of the present invention. The black bars in the figure show the effect of the addition amount of the lyophilized powder of the potatoes on the cost as a measurement result of the bread prepared in Examples 1 to 4 of the present invention, To 8 as a result of measurement of the bread prepared by using the self-hydrolyzed powder.
Fig. 4 shows the hardness measurement results of the bread prepared in Examples 1 to 8 of the present invention. In the figure, black bars indicate the effect of addition of lyophilized powder of porcine potatoes on hardness as a result of measurement on the bread prepared in Examples 1 to 4 of the present invention, To 8 as a result of measurement of the bread prepared by using the self-hydrolyzed powder, the results show that the addition amount of the self-hydrolyzed powder affects the hardness.
FIG. 5 is a graph showing the increase in free sugar content during autolysis in the examples of the present invention. FIG.
* The accompanying drawings illustrate examples of the present invention in order to facilitate understanding of the technical idea of the present invention, and thus the scope of the present invention is not limited thereto.

Hereinafter, the present invention will be described more specifically based on examples and experimental examples. However, these examples and experimental examples are provided only for the understanding of the present invention, and the scope of the present invention is not limited by these examples.

<Examples 1-4. Preparation of bread using freeze-dried powder of potato>

100Kg of pork potato (produced in Gimcheon in 2012) was crushed by adding 500L of distilled water, and then filtered to remove solids. The obtained slurry was rapidly frozen at -70 ° C with a small industrial freeze dryer and then dried to prepare lyophilized powder of porcine potato Respectively. Yeast was used in Mauripan Instant Dry Yeast (Harbin Mauri Yeast Co. Ltd., China). The blending ratios of the breads are shown in Table 1, which is prepared by modifying part of the Straight Dough Method of the American Association of Cereal Chemists 2000 (AACC). The temperature of the water added during the baking process was adjusted by setting the target temperature of the final dough to 27 캜, and the bread was prepared in the bread baking of the National Bakery (SD-BT102, Matsushita Electric Industrial Co., Ltd., Tokyo, Japan) (See Fig. 1), and the total process time was set to 4 hours, whereby the lyophilized potato lyophilized powder was added in an amount of 2.5 wt% (Example 1), 5 wt% (relative to the total weight of wheat flour and porcine potato powder 2), 10% by weight (Example 3) and 15% by weight (Example 4). The prepared bread was shown at the top of Fig.

Control group Example 1 Example 2 Example 3 Example 4 Flour (g) 280 273 266 252 238 Pig potato
Freeze-dried powder (g) 0 7 14 28 42 Sugar (g) 16.8 16.8 16.8 16.8 16.8 Yeast (Compression type) (g) 2.8 2.8 2.8 2.8 2.8 Salt (g) 5.6 5.6 5.6 5.6 5.6 Water (ml) 200 200 200 200 200

&Lt; Examples 5-8. Manufacture of bread using self-hydrolyzed powder of potato>

The freeze-dried powder of the potatoes prepared in the above example was placed in 200 ml of distilled water at 45 ° C. for 12 hours to obtain an autolysed product. The autolysed powder obtained by drying was used instead of the freeze-dried powder. (Example 5), 5 wt% (relative to the total weight of wheat flour and porcine potato powder) of the pig potato hydrolyzed powder (Example 6 ), 10% by weight (Example 7) and 15% by weight (Example 8). The prepared unsweetened bread is shown at the bottom of Fig.

<Reference Example> Characterization of Pork Potato

The characteristics of porcine potato were measured according to Korean Food Standards Codex 2013. The amount of inulin was measured by acid hydrolysis and the amount of reducing sugar was determined by DNS method. The amount of reducing sugar was determined by the method of DNS (sodium dodecyl sulfate) The subtracted tea was multiplied by 0.9 and calculated as the inulin amount. The results showed that the moisture content was 79.66 ± 0.05%, that of whey was 1.16 ± 0.03%, and that of crude fat was 0.35 ± 0.01%, which was similar to that according to the food analysis standard of 81.20%, 1.60% and crude fat 0.20% 2.63 ± 0.02%, which is not present in the analytical standard, was found to be formed by decomposition of inulin by autologous enzyme after harvest. The content of inulin is known to be 10 ~ 16% on average, although it differs by area or harvest season. The inulin content of the potatoes used in the experiment was 10.07 ± 0.02%.

<Experimental Example 1> Observation of the cost of baked bread

It is analyzed that as the index indicating the quality of low bread, the texture of bread is softened as the cost is higher. In general, the addition of materials other than starch to wheat flour generally results in a decrease in gluten retention due to dilution of gluten having sufficient elongation and elasticity in the kneading process, And the ability of collecting the gas generated in the fermentation process is lowered, thereby reducing the volume of the bread. As the volume decreases, the porosity does not increase constantly and the texture becomes rough and the soft texture is degraded. (Bae JH et al. 2003; Onyango et al. 2010, 2011). In addition, the increase in dietary fiber affects the water absorption capacity of the bread, resulting in a weight increase and a lower cost (Angioloni and Collar 2011; Ha et al 2003; Praznik et al 2002).

The volume of the bread prepared by adding the potato powder was measured according to AACC method (American Association of Cereal Chemists 2000). Specifically, the bread prepared in the above Comparative Examples and Examples 1 to 8 was allowed to stand for 1 hour at room temperature (25 ° C), and then the volume and weight were measured three times. The average value of each value was determined, (ML / g) was calculated by dividing the weight (g) by the weight (g). The results are shown in FIG.

As shown in FIG. 3, the bread prepared by adding the lyophilized powder of the potato according to the present invention showed a higher cost than the bread of the control group containing only wheat flour at the addition amount of 5.0% but decreased after 10.0%, and at 15.0% Respectively. On the other hand, when the hydrolyzate powder was added, the cost was increased more than that of the control group, and increased significantly from 2.5% to 10.0% and 15.0%, respectively. At 2.5% and 5.0% of lyophilized pig potato powder, the effect of proteins present in potato potatoes was greatly influenced, thereby promoting the formation of gluten, leading to increase in volume. At 10.0% and 15.0%, the increase in dietary fiber And the weight increase due to water absorption decreased the cost. On the other hand, when the autolyzed product of freeze - dried powder was used, the CO ₂ produced in the fermentation process of the dough was increased by the increase of the free sugar component, and it was considered that the cost was increased by contributing to the increase of bread volume. As described above, it was confirmed that the bread prepared using the potato powder of the present invention, especially the self-digestion product, was unexpectedly more expensive than the control bread made only with wheat flour.

&Lt; Experimental Example 2 >

The texture (hardness) is also one of the indicators of bread quality. The breads of Examples 1 to 8 and the bread of the comparative group were allowed to stand for 1 hour at room temperature (25 ° C), and the sample size was normalized to 3 × 3 × 3 (cm) TA-XT, Stable Systems Ltd., English), and the average hardness was calculated. The results are shown in FIG.

Item Operating condition Test type TBA Probe type 20.0 mm probe Pre-test speed 2.0 mm / sec 테스트 속도 1.0 mm / sec Post-test speed 10.0 mm / sec Distance 9.4 mm Force 50 Time 3

As can be seen from FIG. 4, when the freeze-dried potato powder was used, the hardness of the mixture was 2.5 times that of the control group and then decreased to 10.0% and 15.0%, respectively. The increase in hardness at 2.5% of the added amount is due to the increase in the water absorption rate due to the dietary fiber of the potato powder, and the increase in relative solids is greater than the cross-linking formation between the protein starch particles and the protein matrix, It was considered that dextrin was formed by the decomposition of starch of bread caused by the bread, resulting in increased hardness of bread overall. The decrease in texture after 5.0% was thought to be due to the effect of cross - linking between proteins rather than water uptake.

On the other hand, when the self hydrolyzate was used, the addition amount of the control group was 10.0%, but it increased sharply at 15.0%. It was considered that the pH condition lowered by the organic acid generated during the self hydrolysis increased the bread hardness by increasing the hardness of the bread and the ash content by increasing the hardness of bread by preventing the starch hydrolysis and swelling. From the above results, it was confirmed that in the case of the lyophilized powder, the addition amount of 10.0% or more is preferable from the viewpoint of texture, while in the case of the self-hydrolyzate, it is preferable to control the addition amount to less than 15%.

<Experimental Example 3> Observation of the color of bread prepared

The color of the bread of the present invention prepared in Examples 1 to 8 was divided into the upper side of the crust and the inside of the bread using a colorimeter (CM-3600d, Konica Minolta, Osaka, Japan) ) And b (yellowness index) were repeatedly measured three times, and their average values were calculated. The results are shown in the following table.

L a b Control group 63.14 + 0.06 -2.64 ± 0.01 11.25 + 0.02 Example 1 57.48 ± 0.05 -1.94 + 0.01 9.31 + 0.02 Example 2 56.06 + 0.06 -1.43 + - 0.01 9.57 ± 0.02 Example 3 52.14 + 0.06 -0.36 ± 0.01 9.61 + 0.02 Example 4 44.77 ± 0.05 0.39 ± 0.01 8.46 + 0.02 Example 5 61.58 ± 0.06 -1.39 + 0.02 10.19 + 0.02 Example 6 53.63 ± 0.05 -0.69 ± 0.01 9.83 + - 0.01 Example 7 45.29 ± 0.05 0.29 + 0.02 8.22 + 0.02 Example 8 42.97 ± 0.05 0.59 + 0.02 8.41 + 0.02

As can be seen from the above table, the L value indicating the lightness of the bread prepared using the lyophilized potato powder of Examples 1 to 4 of the present invention decreased in brightness corresponding to the addition amount of the potato powder in the control group . The value of a indicating redness increased corresponding to the addition amount of pig potato powder in the control and the value of b indicating yellowness decreased corresponding to the addition amount of potato powder in the control. The increase in a value and the decrease in b value are caused by the transfer of heat during the production of the bread, the destruction of the pig color of the potato powder, and the occurrence of amino acid between the amino group of amino acid in the protein and the carbonyl group of glucose It was estimated that the mailard browning reaction was promoted.

On the other hand, in the case of the bread prepared using the autolysates of the lyophilized powders of Examples 5 to 8 of the present invention, the decrease in the L value and the b value and the increase in the a value of the chromaticity were similar, L value and b value were lower and a value was higher than that of bread prepared using freeze - dried potato powder. It was considered that the increase of the L value of the external color and the increase of the a value and the b value were caused by the Maillard brownening reaction.

<Experimental Example 4> Sensory evaluation of prepared bread

The sensory evaluation of the bread of the present invention prepared in Examples 1 to 8 was carried out with respect to color, taste, aroma and overall taste. 20 sensual agents were selected, and the five - point Likelihood Scale method was used with a maximum of 5 points and a minimum of 1 point. The sensory score is 5, very good; 4, slightly better (Good); 3, Fair; 2, slightly bad (Poor); 1, Very Poor. The results are shown in the following table.

color flavor incense Chewiness Overall preference Control group 3.65 ± 0.10 ^{a) 1) 2)} 3.60 + 0.10 ^{ab )} 4.35 ± 0.10 ^a) 4.25 + - 0.10 ^a) 4.20 ± 0.10 ^a) Example 1 4.00 0.10 ^a) 4.35 ± 0.10 ^a) 3.05 ± 0.10 ^{ab )} 3.30 ± 0.10 ^{ab )} 3.75 + - 0.10 ^a) Example 2 4.00 0.10 ^a) 4.10 ± 0.10 ^a) 3.55 + 0.10 ^{ab )} 3.60 + 0.10 ^{ab )} 3.60 + 0.10 ^{ab )} Example 3 4.65 ± 0.05 ^a) 4.75 ± 0.05 ^a) 4.85 ± 0.05 ^a) 4.45 ± 0.10 ^a) 4.70 ± 0.05 ^a) Example 4 4.70 ± 0.05 ^a) 4.55 + - 0.05 ^a) 3.60 + 0.10 ^{ab )} 4.75 ± 0.05 ^a) 3.55 + 0.10 ^{ab )} Example 5 3.90 0.10 ^a) 4.10 ± 0.10 ^a) 4.00 0.10 ^a) 4.00 0.10 ^a) 3.80 + - 0.10 ^a) Example 6 3.80 + - 0.10 ^a) 4.60 + - 0.05 ^a) 4.20 ± 0.10 ^a) 4.40 0.10 ^a) 4.10 ± 0.10 ^a) Example 7 4.10 ± 0.10 ^a) 4.50 0.05 ^a) 4.80 0.05 ^a) 4.70 ± 0.05 ^a) 4.30 0.10 ^a) Example 8 3.60 + 0.10 ^{ab )} 3.10 ± 0.10 ^{ab )} 3.10 ± 0.10 ^{ab )} 4.85 ± 0.05 ^a) 3.60 + 0.10 ^{ab )}

As can be seen from the results in Table 4 above, the breads of Examples 1 to 8 prepared by the method of the present invention were rated better than the control group in terms of color and taste. From this, it can be confirmed that there is no sensory deterioration due to odor or arnine taste peculiar to porcine potato.

On the other hand, bread prepared with freeze - dried pig potato powder showed the highest score in 15.0%, which is similar to chewiness. It was concluded that the correlation between the visual effect of fructooligosaccharide on the potato powder and the protein content and dietary fiber content of the potato powder. The flavor and taste were the highest in 10.0%. The overall acceptability increased with the addition of potato powder, but the addition of 10.0% potato powder was the best.

On the other hand, in the case of the bread using the self-hydrolyzate, the highest score was obtained in 10.0% of the color and taste, the highest score was obtained in 5.0% and the chewiness was in 15.0%, and the overall acceptability was highest in 10.0% . That is, it can be understood that the increase effect of free sugar due to hydrolysis contributes to enhance the color and flavor factor, and it was optimal to add the lyophilized potato lyophilized powder and its hydrolyzed powder at a ratio of 10.0%. In addition, it was confirmed that, when the self-hydrolyzed powder is used, the sweet potato-added sugar-free bread having high texture and high degree of likeness can be produced without adding sugar.
On the other hand, the free sugar content of freeze - dried potatoes was investigated as a method to prove that the potato powder was self - hydrolyzed while being kept in water. Changes in free sugars and free sugars produced during 12 hours during the autolysis of the lyophilized potato powder slurry at 40 ℃ were determined by DNS. The result is shown in Fig. The free sugar content during autolysis increased linearly for 12 hours and the reducing sugar content reached about 11 mg / ml after 12 hours. As described above, it can be seen that free sugars increased due to autolysis.

The scope of protection of the present invention is not limited to the description and the expression of the embodiments explicitly described in the foregoing. It is again to be understood that the present invention is not limited by the modifications or substitutions that are obvious to those skilled in the art.

Claims (5)

A process for the preparation of bread, to which freeze-dried powder of potatoes is added,
(a) adding water to a lyophilized powder of potatoes, allowing the potato powder to stand in water at 35 to 55 ° C for 12 to 24 hours, and then drying to obtain a potato powder (referred to as "autolyzed powder";
(b) adding the pig potato powder obtained in the step (a) to a flour dough obtained by mixing wheat flour, yeast, sugar and water to prepare a mixed dough;
(c) fermenting the mixed dough to obtain a fermented product; And
(d) baking the fermented product. A process for the preparation of bread, to which freeze-dried powder of potatoes is added,
(a) providing a lyophilized powder of porcine potato;
(b) autothigolating the lyophilized powder provided in the step (a) in water at 35 to 55 ° C, and drying the obtained hydrolyzate to obtain an autolysed powder;
(c) adding a hydrolyzed powder obtained in the step (b) to a flour dough obtained by mixing wheat flour, yeast and water to prepare a mixed dough;
(d) fermenting the mixed dough to obtain a fermented product; And
(e) baking the fermented product.
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