KR102116332B1 - Process for preparing bread with added cacao beans and rice extrudate - Google Patents

Abstract

The present invention provides a method for producing bread to which cacao beans and rice extrudates are added, and the bread produced thereby. The method of manufacturing bread to which the cacao bean and rice extruded product of the present invention is added and the bread produced by the change in physicochemical properties, physical properties, luxury properties, etc. of the bread produced according to the change in the content of the extruded product, are prepared It was confirmed that the appearance and palatability of the bread increased at a specific rate. Therefore, the method for producing bread to which the cacao bean and the rice extruded product of the present invention are added and the bread produced thereby can be usefully used as a technique for utilizing cacao bean in the food and bakery fields.

Description

Process for preparing bread with added cacao beans and rice extrudate}

The present invention relates to a method of manufacturing bread, and more particularly, to a method of manufacturing bread to which cacao beans and rice extrusion are added.

With the improvement of living standards due to economic growth, human lifespan increases and interest in health increases, and research on functional physiologically active substances for maintaining health has been actively conducted (1). Among them, phytochemicals that have antioxidant functions include green tea, black tea, red wine, and foods containing chocolates and cocoa, and cacao beans, which are raw materials for processed chocolate products, are cacao (Theobroma cacao) fruit As a seed, it is cultivated extensively in the forest region within 20 ° of the north and south latitudes of the equator, and theobromine and polyphenol, similar to caffeine, are the main components, with polyphenol content (2), antioxidant activity (3), Research into functional ingredients such as tooth decay prevention (4) has been conducted. The cacao beans are harvested, fermented, dried, washed, roasted, and crushed to remove the peeled cacao nibs into cacao mass, or used as it is, or the cacao mass is compressed or solvent It is extracted and processed into cocoa butter and cocoa powder from which fat is removed (5).

Cocoa powder, which is used as a material for beverages or confectionery, is alkali-treated. Mostly, weak alkali treatment serves to control color and increase water solubility, but decreases polyphenol content (3) and increases pH. (6). Studies on the increase and decrease of pH in bread have been reported to decrease the cost of white bread due to an increase in pH when adding Sinanseomcho (7), and a decrease in cost due to a decrease in pH when adding Hallabong powder (8). . Meanwhile, studies using cocoa powder include extrusion molding using cocoa powder and cornmeal (9), antioxidant activity and polyphenol content study of processed cocoa-containing processed products (10), protein and sensory properties of bread added with cocoa powder Characteristics (11), polyphenol and anthocyanin content studies of alkali-treated cocoa powder (12) have been conducted, but there have been no studies using cacao whole beans for bread. The cacao bean shell is rich in dietary fiber that is effective for constipation (13), and is considered to have excellent antioxidant activity, especially when extruding cacao whole beans that have not been roasted and alkali-treated. It has been reported by the inventors of the invention (14). Extrusion is a high-temperature, high-pressure, high-shear force that effectively changes the molecular structural properties of food ingredients to induce final tissue properties (15). Because cacao beans generally contain as much as 50% of fat, they are used alone. It is difficult to extrude, and at the same time, it promotes consumption of rice, and at the same time, it has a lower allergen-producing rate than wheat flour, has good digestion, and extruded cacao whole beans along with rice 16, which is excellent in nutritional aspects such as essential amino acids.

Accordingly, in the present invention, there are data on the functionality and antioxidant activity of cacao polyphenols as physiologically active substances, but the data using them as food materials were insufficient and attempted to approach them.

Korean Patent Publication No. 10-2010-0064339 (2010.06.14.) Korean Patent Publication No. 10-2017-0108594 (2017.09.27.) Korean Patent Publication No. 10-2017-0037353 (2017.04.04)

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The inventors of the present invention, while studying the method of utilizing the functionality and antioxidant activity of cacao polyphenols as a food material, added a ratio of rice and unroasted cacao beans with an extrusion molding extruded at a ratio of 4: 6 (10, 20, 30%) by making the bread and observing the effect on the properties of the dough and the quality of the bread, making full use of the polyphenols and antioxidant activity of cacao beans and at the same time producing bread that suits the consumer's preferences. Found something.

Accordingly, an object of the present invention is to provide a method for producing bread to which cacao beans and rice extrudates have been added, and bread prepared thereby.

According to an aspect of the present invention, (a) cacao beans-mixing the extrudate and flour to obtain a dough; And (b) fermenting the dough obtained in step (a), followed by baking, to provide a method for producing bread to which cacao beans and rice extrusion are added.

In one embodiment, the cacao bean-rice extrudate of step (a) may be extruded by mixing in a weight ratio of rice: cacao bean 4: 6.

In one embodiment, the mixing weight ratio of the cacao bean-rice extrudate: wheat flour in step (a) may be 1: 9-2: 8.

In one embodiment, the fermentation in step (b) may be made in the order of primary fermentation, intermediate fermentation, and secondary fermentation.

In one embodiment, the extrudate of step (a) is a screw diameter 20.0 ~ 40.0 mm using a twin-screw extruder, length / diameter ratio (L / D ratio) using a screw of 20 ~ 25: 1, moisture Content 15 ~ 35%, screw rotation speed 100 ~ 300 rpm, the injection port temperature may be extruded under the conditions of 120 ~ 140 ℃.

According to another aspect of the present invention, a bread to which cacao beans and rice extrudates prepared by the above manufacturing method are added is provided.

The method for producing bread to which the cacao bean and rice extruded product of the present invention is added and the bread produced thereby, the extruded product of cacao bean that has not been roasted with rice (rice cacao bean that has not been roasted with rice is extruded to 4: 6) ) (10, 20, 30%) to produce bread, the physicochemical properties, physical properties, luxury properties, etc. of the bread are changed according to the content of the extruded product, and the appearance and preference of the bread are specified. It was confirmed to increase in proportion.

Therefore, the method for producing bread to which the cacao bean and the rice extruded product of the present invention are added and the bread produced thereby can be usefully used as a technique for utilizing cacao bean in the food and bakery fields.

1 is a screw arrangement of an extrusion molding machine used for the production of an extrusion molding.
Figure 2 is the fermentation expansion force of the bread prepared by adding the extruded and non-extruded.
Figure 3 is the appearance of the bread prepared by adding the extruded and non-extruded.

The present invention comprises the steps of (a) mixing the cacao bean-rice extrudate and flour to obtain a dough; And (b) fermenting the dough obtained in step (a), followed by baking, to provide a method for producing bread to which cacao beans and rice extrusion are added.

The manufacturing method of the present invention includes the step of obtaining dough by mixing the cocoa bean-rice extrudate and flour (ie, step (a)). In step (a), the cacao bean-rice extrudate may be extruded by mixing rice: cacao bean in a weight ratio of 4: 6. In addition, the mixed weight ratio of the cacao bean-rice extruded product: flour may be 1: 9 ~ 2: 8. When forming the dough, conventional additives used for forming the dough may be added, for example, strong powder, shortening, sugar, refined salt, yeast, and the like. The extrudate is a screw having a screw diameter of 20.0 to 40.0 mm and a length / diameter ratio (L / D ratio) of 20 to 25: 1 using a twin-screw extruder, water content of 15 to 35%, screw rotation speed of 100 ~ 300 rpm, the injection port temperature may be extruded under the conditions of 120 ~ 140 ℃.

The manufacturing method of the present invention includes a step of fermenting the dough obtained in step (a) and then baking (ie, step (b)). In step (b), the fermentation may be performed in the order of primary fermentation, intermediate fermentation, and secondary fermentation, and each fermentation may be performed under commonly used fermentation conditions.

The present invention also provides a bread to which cacao beans and rice extrusion formed by the above manufacturing method are added.

The bread produced by the method for producing bread to which the cacao bean and the rice extruded product of the present invention is added is an extruded product of cacao bean that is not roasted with rice (the cacao bean that has not been roasted with rice is extruded to 4: 6). In the case of making bread, the physicochemical properties, physical properties, and luxury properties of the bread produced are changed according to the change in the content of the extruded product, and the appearance and preference of the bread produced at a specific content ratio of the extruded product are increased. Was confirmed.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are intended to illustrate the present invention, and the scope of the present invention is not limited thereto.

<Example>

1. Materials and Methods

(1) Materials

Rice used in this study was purchased from Shintongjeong Smile (Asan, Korea), and cacao beans were purchased from Chowondong (Suwon, Korea).

The ratio of rice and cacao beans was extruded with a ratio of 4 to 6, and for bread production, strong flour (Daehan Flour Mills Co., Seoul, Korea), shortening (Lottesamkang Co., Cheonan, Korea), sugar (Samyang Co., Ulsan) , Korea), purified salt (Daesang, Seoul, Korea), and East (Ottogi Co., Anyang, Korea) were used.

(2) Extrusion molding

The extrusion molding machine used for the production of the extrusion molding was a self-made experimental twin-screw extrusion molding machine (THK31T, Incheon Machinery Co., Incheon, Korea), and the screw arrangement is shown in FIG. 1. The screw diameter was 30.0 mm, the ratio of the length and diameter (L / D ratio) was 23: 1, and the injection port was circular and the diameter was 3.0 mm, and the raw material injection amount was fixed at 100 g / min. The water content was 25%, the screw rotation speed was fixed at 200 rpm, and the injection port temperature was adjusted to 130 ° C, respectively. The prepared extruded product is dried in a hot air dryer (DS-FCPO 250, Dongseo Sci. Co., Seoul, Korea) at 50 ℃ and crushed with a household grinder (SMKA-4000, PN Poongnyun Co., Ltd., Ansan, Korea) Thus, a powder of 50-70 mesh was used as a sample.

(3) Mixing ratio of dough

The mixing ratio of raw materials used in baking is shown in Table 1 (unit: parts by weight).

The content of cacao beans and rice extrudates for the experiment of physical properties and baking aptitude of the dough was added as extruded, extrusion 10 (E10), 20 (E20), 30% (E30) with 100% flour as a control. Non-extruded (non-extrusion) was added in the same way (R10, R20, R30%) to see the difference from the unformed sample. In the other experiment (14) of the present inventor, it was based on the superior antioxidant activity of cacao beans that were not roasted.

(4) Baking method

For the baking, the straight dough method was used, and the dough for bread was mixed with a mixer (Model 200, Hobart Co., USA), and the rest of the ingredients except oil and water were put into the mixer for 1 minute at the speed of 1 step. After mixing with water for 2 minutes and mixing again for 2 minutes at a speed of 2 steps, shortening was added. The mixture was mixed until a dough was formed, and the temperature of the final dough was set to 27-29 ° C. The first fermentation was performed for 90 minutes in a fermenter (Daehung, Korea) with a temperature of 27 ° C and a relative humidity of 80%, and after the first fermentation, the dough was divided into 170 g and rounded, followed by intermediate fermentation for 10 minutes. The dough is molded using a wheat straw and placed into three (170 g × 3) bread molds (21.5 × 9.5 × 9 cm), and the second fermentation is performed to expand the dough from the fermenter at a temperature of 38 ° C and a relative humidity of 85% to the bread mold. The baked dough was baked for 30 minutes in an oven (FDO-7102, Dae Young, Seoul, Korea) at 190 ℃ on the upper and 190 ℃ on the lower. After baking, the product was separated from the mold, cooled at room temperature of 25 ° C for 2 hours, packaged in a polyethylene bag, and stored at 25 ° C for use in the experiment.

(5) Parino graph ( Farinograph )

Parinograph (Farinograph, Brabender Co., Ltd., Duisburg, Germany) was analyzed according to AACC 54-21 (17) method. While maintaining the parinograph mixing bowl at 30 ± 2 ° C, the water content of the sample was used at 300 g based on 14%, while distilled water was added for 20 seconds while mixing the sample, and the center of the parinograph curve was 500. Absorption, MTI (mechanical tolerance index), dough arrival time, dough formation time (peak time), departure time (departure time), stability (stability) while controlling the amount of absorption until reaching BU It was measured.

(6) Luxury characteristics

A rapid viscosity analyzer (RVA, Rapid viscosity analyser, RVA3D, Newport Scientific Inc., Narrabeen, Australia) was used to measure the paste viscosity of the extruded and non-extruded, respectively, added to 10, 20 and 30% flour. After adding 3.5 g (14%, w.b.) of the sample into an aluminum can, 25 mL of distilled water was added, the mixture was first stirred using a glass rod, and the paste viscosity was measured. The heating and cooling conditions of the rapid viscosity meter were maintained at an initial temperature of 25 ° C for 2 minutes, then heated to 95 ° C for 5 minutes, then maintained at 95 ° C for 3 minutes, and cooled to 25 ° C for 5 minutes. The total travel time was 20 minutes, and the rotation of the pedal was measured at 160 rpm after rotating at 960 rpm to increase the dispersion of the initial sample (18). From the paste viscosity curve of FIG. 2, peak viscosity (PV), cold peak viscosity (CPV), trough viscosity (TV), final viscosity (FV), structural breakdown viscosity (breakdown) Viscosity, BV) and other paste viscosity indicators were respectively obtained.

(7) Texture

After baking, put it in a polyethylene bag, leave it at room temperature for 24 hours, cut it into the same size of 2 × 2 × 2 cm, and use a material analyzer (Texture analyzer, TA-XT express, stable micro systems, Surrey, England) to have a diameter of 35. It was measured with a cylinder probe (mm). The measurement conditions are the maximum load of 5 kg, the test speed is 1 mm / sec, the measured sample height is 10 mm, and the compression rate is 75%, so that the hardness, springiness, and cohesiveness of the sample are measured. And chewiness (chewiness) was measured and the average value was used by measuring 3 times.

(8) Costly and burning loss

After baking the bread, after cooling for 2 hours at room temperature, the volume was repeatedly measured 3 times by the seed replacement method (19) and calculated by the following calculation formula 1 to show the specific volume [Bread volume, bread Bread weight].

[Calculation formula 1]

Baking loss in the baking process was compared with the weight of 510 g (170 g × 3) before baking by removing the bread from the mold and placing it on a scale. Three different samples were measured and averaged and used, and the baking loss rate was calculated using Equation 2 below to display the weight after baking the dough (Dough weight, Bread weight) ].

[Calculation formula 2]

(9) Fermentation expansion force

The fermentation expansion force of the dough to which the extruded and non-extruded products were added was measured by taking 100 g of the dough immediately after mixing and putting it in a 1000 mL mass cylinder having an inner diameter of 6.3 cm. The fermentation power of the dough was determined up to 150 minutes at 15-minute intervals while fermenting in a 25 ° C fermentation chamber.

(10) Chromaticity measurement

After the bread was manufactured, the average value was obtained by repeatedly measuring each of the bread 5 times using a color difference meter (CR-300, Minolta, Osaka, Japan), and the bread's outer color (crust color) and inner color (crumb color) were measured. It was measured by (lightness, L), redness (a), and yellowness (b). The L value of the standard white plate used was 97.75, the a value was +1.63, and the b value was -2.41.

(11) Sensory test

The sensory evaluation consisted of trained sensory bakers baking and 12 second graders. The sample was cut into a certain size (3 × 3 × 3 cm) after 1 day of baking, and then randomly combined with a number of samples, placed in an attached disposable dish, and served simultaneously with water at room temperature. After evaluating each sample, the mouth must be rinsed with water to evaluate the other sample. The evaluation items of sensory evaluation are three items of taste, texture, and overall preference, and 9 points scale method is used to measure very bad from 1 point to extremely bad 9 Points were recorded.

(12) Evaluation of the appearance of bread

To show the cross-sectional structure of the bread, the middle portion of the bread cooled at room temperature was cut and photographed using a digital camera (Lumix DMC-FX38, Panasonic, Japan).

(13) Statistics processing

Statistical processing of the results has a significant difference after one-way ANOVA using SPSS (Statistical Package for the Social Science, version 23.0) program (IBM-SPSS, Thornwood, NY, USA). The items were tested at Dunn's multiplerange test at p <0.05 level.

2. Results and Discussion

(One) Parino graph

Farinograms basically represent two physical properties: the absorption rate required to reach the dough's stiffness and the rough dough properties. The parinogram properties of the extruded and non-extruded moldings are shown in Table 2 below.

The absorption rate of the dough was 64.50% in the control group, and decreased from R10, R20, and R30 to 62.05, 60.07, and 58.00%, and the E10, E20, and E30 also decreased to 63.01, 62.02, and 61.04%. In the bread experiment (20) in which extruded yulpi powder was added, the absorption rate of the added group was higher than that of the control group, which is judged to be due to the damaged starch and dietary fiber due to the damage of the starch particles contained in the yulpi powder. MTI showed 20.00 B.U in the control group, and R10, R20, R30 and E10, E20, E30 increased as the amount of addition increased. MTI stands for dough resistance. In general, wheat flour having high resistance to dough exhibits a low value, and a larger value indicates weak flour. The dough delivery time was 1.53 min in the control group, and R10, R20, and R30 decreased as the addition amount increased, and E10, E20 and E30 increased to 3.02, 4.48, and 6.03. During the extrusion molding process, grain starch is gelatinized and absorbs water differently from raw starch at a low temperature (25 ° C) to form a viscosity (14), so it is judged that the dough delivery time is delayed. The dough formation time was 8.00 min in the control group, and R10, R20, and R30 decreased as the addition amount increased, and E10, E20, and E30 increased to 6.80, 7.01, and 7.53 min. The starting time and stability were also the highest in the control group, and all of R10, R20, R30 and E10, E20, and E30 decreased as the addition amount increased. As a result of this experiment, it was found that the mixing durability of the extruded and non-extruded compounds was weaker than that of the control group due to the addition of the additive.

(2) Luxury characteristics

The viscosity of the extruded and non-extruded moldings is shown in Table 3 below.

The highest viscosity (PV) is affected by the concentration, and R10, R20, R30 and E10, E20, E30 were lower as the amount of addition increased than the control, and the lowest viscosity (TV) and structural breakdown viscosity (BV) were also higher than the control. It appeared lower as the amount of addition increased. The final viscosity (FV) and recovery viscosity (SV) were found to be 4857 cP and 3488 cP in the control group, and decreased as the amount of addition of R10, R20, R30 and E10, E20, and E30 increased. The final viscosity is lower as the aging degree is lowered (21), and the recovery viscosity is an index used to compare the texture of various products.It reflects the degree of aging of starch, and the final viscosity and recovery of E10, E20, E30 than R10, R20, R30. It is judged that the aging will be delayed due to the low viscosity. The peak time was 8.67 cP in the control group, 8.58 cP in R10, and decreased as the amount of R20, R30 and E10, E20, and E30 increased. The luxury initiation temperature was 69 ° C in the control group, and increased with increasing amounts of R10, R20, R30 and E10, E20, and E30. It was determined that the fat component of cacao bean was combined with amylose to delay the gelatinization time, and the average melting point of cocoa butter contained in cacao bean was 34 ° C (22), so there was no significant difference from the control group.

(3) Texture

The texture of the bread prepared by adding the extrudate and the non-extrusion is shown in Table 4 below.

The hardness indicating the degree of food stiffness was 5.39 g in the control group, and R20 4.59 g and E20 4.83 g were found to be softer than the control group. R10 and R30 were 6.33 and 6.69 g, and E10 and E30 were 8.25 and 6.49 g, which was stronger than the control group. In the bread (7) with the oyster mushroom powder (23) and the Sinan island paste added, the hardness increased as the amount increased, and in the bread with the added sweet persimmon (24) and white lotus tea (25), the hardness decreased and the bread decreased. It is judged that it shows a tendency to vary depending on the nature and amount of the added material. The springiness was 0.96 in the control group and decreased as the addition amount of R10, R20, R30 and E10, E20, E30 increased, but no significant difference was found ( p <0.05). Cohesiveness was 0.57 in the control group and was significantly decreased as the amount of R10, R20, R30 and E10, E20, E30 increased ( p <0.05). The chewiness was highest from E10 to 4.28 and the lowest from R20 to 2.00. The hardness of bread is influenced by volume, degree of pore development, moisture content, amount of yeast, fermentation time, salt amount and molding technology. Bread with well-developed pores is bulky and soft, so its hardness is low.

(4) Cost and burning loss

The cost and baking loss of the bread prepared by adding the extruded and non-extruded products are shown in Table 5 below.

The specific control group was 4.42 and E10 was 4.29. R10, R20, R30 decreased to 4.12, 3.55, 3.28, and E20, E30 decreased to 4.11, 3.58, but higher than R10, R20, R30. When the gas holding power is weak, the volume of the bread decreases, but the dilution effect of gluten due to the addition of subsidiary materials and the melting furnace of cocoa butter having a melting point of about 34 ° C compared to starch that is gelatinized between 60-70 ° C to form a structure are kneaded. It seems that the structure of has been weakened. The bread added with Aaronia added bread (26) and the bread added with Shinan island grass powder (7) also decreased in cost as the amount of the added group increased. However, in the bread 27 to which the cornus powder was added, the cost increased as the addition amount increased, which is judged to increase the gas expansion power of the dough due to the influence of the organic acid representing the acidity of the cornice.

The burning loss was highest at 10.33% in R10, and decreased as the addition amount increased in the control group and R20, R30 and E10, E20, and E30, but no significant difference was found ( p <0.05). As a result of the experiment, it is considered that the cost and burning loss were reduced due to the decrease in the nature and amount of the additives added and the protein forming gluten.

(5) Fermentation expansion force

The fermentation expansion force of the bread prepared by adding the extrudates and the non-extrusion molds is shown in FIG. 2. Yeast takes about 45 minutes to adapt to the fermentation environment in the dough. The sugar present in the dough is free sugar present in the original flour, sugar decomposed by enzymes of yeast or wheat, and added sugar. It appeared as 250 mL and was higher than 220, 220, 210 mL of E10, E20, E30 from R10, R20, R30 to 220, 240, 230 mL, but at 90 minutes of fermentation time, 320, 330, 280 of R10, R20, R30 It was higher in E10, E20, E30 than mL, 330, 340, 310 mL. Until 90 minutes, the control group showed the highest expansion, but at 120 minutes fermentation time, the control group showed 380 mL, and R10, R20, and R30 showed 340, 350, 300, and E10, E20, and E30 showed 400, 400, and 360 mL. E10 and E20 showed higher fermentation power than the control group. At the fermentation time of 150 minutes, E10, E20, and E30 added at 400, 390, and 360 mL, all of which showed a higher fermentation power than 350 mL of the control group, and at 10, R20, and R30, the fermentation power decreased to 330, 300, and 290 mL. Lee et al. (20) said that starch of yulpi powder through the extrusion molding process accelerated the conversion to fermentable sugars, which influenced the increase in fermentation expansion power, and Kang et al. (28) produced other additives in bread According to the content of gluten and the nature of the additive, it is said that the volume is reduced because it is difficult to maintain the structural strength without adding an auxiliary substance capable of maintaining the structure such as active gluten.

(6) chromaticity measurement

The color of the bread prepared by adding the extruded product and the non-extruded product is shown in Table 6 below.

The color of the crust is due to the mailide reaction formed by the reaction of the amino acid compound with the reducing sugar, and the control group showed the highest brightness, redness, and yellowness, and R10, R20, R30 and E10, E20, E30 Brightness, redness, and yellowness tended to decrease as the amount of added was increased. The brightness of the interior (crumb) was 80.23 in the control group, and decreased as the addition amount of R10, R20, R30 and E10, E20, E30 increased, but the redness increased as the addition amount of R10, R20, R30 and E10, E20, E30 increased. appear. The yellowness level of the control group was 6.54, and 13.10, 15.25, E10, E20, and E30 in the addition amount of R10, R20, and R30 were 14.10, 15.29, and 14.73, which were higher than the control group. It is judged that the polyphenols of the cacao bean 29 exhibiting various colors are affected by fermentation.

(7) Sensory test

Sensory evaluation of bread prepared by adding extruded and non-extruded products is as follows. Table 7.

Taste was found to be 8.25 in the control group, and E10 8.00 and E20 8.08 did not show a significant difference from the control group ( p <0.05). The texture was 8.50 in the control group, and R10 8.00, E10 8.17, and E20 8.08 did not show a significant difference from the control group ( p <0.05). In the study of sensory characteristics of green tea bread by Kim (30), the texture increased as the amount of green tea powder added increased compared to the control, and there was a significant difference between the control and the added groups. The overall preference was 8.25 for the control group, R10, R20, and R30 decreased to 8.00, 7.92, and 7.00, and E10, E20, and E30 decreased to 8.08, 8.17, and 7.42, but the control group and R10, R20, E10, E20 did not show a significant difference ( p <0.05). As a result of this experiment, it is judged that it is desirable to add up to 20% of cacao beans and rice extrudates when used in baking considering physical properties and consumer preference.

(8) The appearance of white bread

The appearance of the bread prepared by adding the extruded product and the non-extruded product is shown in FIG. 3. As a result of the cost, the control group formed the largest volume, and it was found that the volume of E10, E20, and E30 was larger than that of R10, R20, and R30. As a result of the experiment, it was determined that the basic structure of the bread was not formed due to the lack of gluten in both the amount of the extruded and the non-extruded.

3. Summary

In this study, we tried to extrude using cacao whole bean and develop it as a food material. For comparison, the properties of bread dough by adding extruded and non-extruded products to flour (10, 20, 30%) The effect on the quality characteristics was observed. In the parinogram, the control group showed a high absorption rate and stability, and the extrudates and non-extrusion moldings decreased in absorption rate and increased MTI as the amount of addition increased. The luxury characteristics showed that the control group had the highest viscosity, structural breakdown viscosity, final viscosity, and recovery viscosity. Extrusions and non-extrusion moldings decreased as the amount of addition increased, but the finality of E10, E20, and E30 was higher than that of R10, R20, and R30. The viscosity and recovery viscosity were low. The hardness of the control group was 5.39 g, and R20 4.59 and E20 4.83 g were found to be softer than the control group. There was no significant difference in elasticity ( p <0.05), cohesiveness was 0.57 in the control group, and it was significantly decreased as the amount of R10, R20, R30 and E10, E20, E30 increased ( p <0.05). The chewiness was 4.28 in E10 and R20 was the lowest in 2.00. The specific volume was 4.42 for the control and 4.29 for the E10. R10, R20 and R30 decreased to 4.12, 3.55 and 3.28, and E20 and E30 were 4.11 and 3.58. The burning loss was 10.33% in R10, and it decreased as the addition amount increased in the control group and R20, R30 and E10, E20, E30, but there was no significant difference ( p <0.05). The L, a, and b values of the crust were the highest in the control group and decreased as the amount of the extruded and non-extruded components increased. The L value of the crumb was 80.23 for the control group, and decreased as the addition amount of the extruded and non-extruded compounds increased, but the a and b values increased. As a result of the sensory test, the taste did not show a significant difference in the control and E10, E20 ( p <0.05), and the overall preference did not show a significant difference in the control and R10, R20, E10, E20 ( p <0.05). As a result of this experiment, it is judged that it is desirable to add up to 10-20% of cacao beans and rice extrudates when used in baking considering physical properties and consumer preference.

Claims (6)

(a) mixing the cacao bean-rice extruded product with wheat and unbaked cacao beans at a weight ratio of 4: 6 and wheat flour in a weight ratio of 1: 9 to 2: 8 to obtain a dough; And
(b) a step of fermenting and baking the dough obtained in step (a)
Including, cacao beans and bread manufacturing method of adding the extrudate. delete delete The method according to claim 1, wherein the fermentation in step (b) is performed in the order of primary fermentation, intermediate fermentation, and secondary fermentation. The screw of claim 1, wherein the cacao bean-rice extrudate of step (a) has a screw diameter of 20.0 to 40.0 mm and a length / diameter ratio (L / D ratio) of 20 to 25: 1 using a twin-screw extruder. Using, 15 to 35% water content, the rotation speed of the screw 100 ~ 300 rpm, the manufacturing method characterized in that the extrusion molding under the conditions of the injection port temperature 120 ~ 140 ℃. Bread to which cacao beans and rice extrudates prepared by any one of claims 1, 4 and 5 are added.

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