KR102152608B1 - Method for manufacturing breads using moringa and breads by the mehtod - Google Patents

Abstract

The present invention relates to a method for producing bread and bread by the method. More specifically, the method comprises: (a) a step of producing a Moringa extract from Moringa leaves; (b) a step of mixing and kneading 2 to 5 parts by weight of salt, 10 to 30 parts by weight of milk, 10 to 30 parts by weight of eggs, 10 to 30 parts by weight of butter, 0.1 to 2 parts by weight of yeast, and 10 to 30 parts by weight of the Moringa extract in 100 parts by weight of flour; (c) a step of firstly fermenting the kneaded dough for 2 to 17 hours at 22 to 30°C; (d) a step of dividing and molding the firstly fermented dough and secondly fermenting the dough at 22 to 30°C for 1 to 17 hours; and (e) a step of baking the secondly fermented dough. According to the present invention, while preventing diabetes, it is possible to improve the flavor and texture of bread, as well as increase the nutritional value of the bread by adding insufficient nutrients to the bread. In addition, by delaying the aging of the bread, the storage period can be extended.

Description

Manufacturing method of bread using moringa and bread by the method {METHOD FOR MANUFACTURING BREADS USING MORINGA AND BREADS BY THE MEHTOD}

The present invention relates to a bread manufacturing method and bread by the method, and more particularly, by manufacturing bread including moringa, it has excellent texture and flavor, rich in nutrients, and delays the aging of the bread. It relates to a method for producing bread using moringa and bread by the method.

Traditionally, the dietary life of Koreans, whose staple food is rice, has diversified due to changes in economic growth and improved living standards, and at the same time, consumption of simple instant meals is increasing rapidly.

In particular, as consumption of bread is increasing, consumer preferences are diversifying accordingly, and interest in health and well-being foods is increasing according to the rapid increase of the elderly population. In addition, as consumers' interest in food is also health-oriented and nature-friendly, commercialization of functional bread products taking this into account and consumer interest in bread using various natural substances are expanding.

On the other hand, Moringa is a legume plant that grows naturally in tropical and subtropical regions such as northern India. It contains more than 90 nutrients such as a large amount of amino acids, minerals and vitamins, and its level is vitamin B2. Almonds 30 times, potassium 15 times bananas, iron 25 times spinach, vitamin A 10 times carrots, calcium 17 times milk, protein 9 times yogurt, various ingredients not found in other trees It is called the tree of life, the medicine store tree, and the mother's oldest friend.

Moringa has been used for medicinal purposes for a long time, preventing cholesterol, anti-inflammatory action, improving vision, increasing energy, normalizing blood pressure, recovering skin health, improving digestive function, strengthening the immune system, preventing wrinkles/aging, improving wound healing, preventing tumors, It has an excellent effect in normalizing blood sugar and preventing ulcers.Since more than 46 antioxidants and more than 36 anti-inflammatory mixtures occur naturally in Moringa plants, it is reported that it is the best natural antioxidant source and is effective in controlling 300 diseases. have.

In particular, it is reported to be effective in improving diabetes, preventing high blood pressure, improving constipation, and relieving depression as the most remarkable drug. Ascorbic acid contained in Moringa leaves is known to lower blood sugar in the human body and promote insulin secretion.

However, such moringa was used as a cosmetic composition, external application for skin, or was consumed as a pill, and there was no example added to bread.

KR 10-1193120 B1 KR 10-2015-0092829 A

Accordingly, an object of the present invention is to provide a method for producing bread using moringa containing a large amount of moringa nutrients, improving flavor, and delaying aging of the bread, and to provide a bread by the method.

Another object of the present invention is to provide a method for producing bread using moringa capable of preventing diabetes, and to provide a bread by the method.

The method for producing bread using moringa according to the present invention for achieving the above object includes the steps of (a) preparing a Moringa extract from Moringa leaves, and (b) 2 to 5 parts by weight of salt Mixing and kneading 10 to 30 parts by weight of milk, 10 to 30 parts by weight of eggs, 10 to 30 parts by weight of butter, 0.1 to 2 parts by weight of yeast, and 10 to 30 parts by weight of the Moringa extract, and (c) First fermenting the kneaded dough for 2 to 17 hours at 22 to 30°C, and (d) dividing and molding the first fermented dough for 2 to 17 hours at 22 to 30°C. It characterized in that it comprises the step of primary fermentation and (e) baking the secondary fermented dough.

In the step (b), 10 to 20 parts by weight of purple corncob extract and 10 to 20 parts by weight of vitamin tree extract are further mixed and kneaded.

In the step (b), 10 to 20 parts by weight of maki berry mayonnaise are further mixed and kneaded, wherein the maki berry mayonnaise is prepared by mixing soy milk, maki berry juice and lemon juice, and mixing cooking oil thereto. .

Bread using moringa according to the present invention is characterized in that it is produced by the above method.

According to the method for producing bread using moringa according to the present invention and the bread according to the method, it is possible to prevent diabetes while improving the flavor and texture of the bread, as well as adding insufficient nutrients to the bread to It has the advantage of increasing its value and delaying the aging of bread and extending its storage period.

1 is a manufacturing process diagram of bread using moringa according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The method for producing bread using Moringa of the present invention includes the steps of (a) preparing a Moringa extract from Moringa leaves, and (b) 2 to 5 parts by weight of salt and 10 to 30 parts by weight of milk to 100 parts by weight of flour. , 10 to 30 parts by weight of eggs, 10 to 30 parts by weight of butter, 0.1 to 2 parts by weight of yeast, and 10 to 30 parts by weight of the Moringa extract and kneading, and (c) 22 to 30 parts by weight of the kneaded dough. Primary fermentation at °C for 2 to 17 hours, (d) dividing and molding the first fermented dough, and secondary fermenting at 22 to 30 °C for 1 to 17 hours, (e) It characterized in that it comprises the step of baking the second fermented dough.

Hereinafter, a bread manufacturing method of the present invention will be described step by step with reference to FIG. 1.

(a) Moringa From the leaves Moringa Preparing an extract.

First, a Moringa extract is prepared from the leaves of Moringa. In the present invention, the moringa extract not only prevents diabetes, but also improves the flavor of the bread, increases the nutritional value of bread by adding insufficient nutrients to the bread, and prolongs the storage period by delaying the aging of the bread. It is the main ingredient that plays a role.

The method for preparing the Moringa extract may be extracted using a conventional solvent under conditions of a conventional temperature and pressure, that is, according to a conventional method known in the art for preparing an extract from a natural product. Illustratively, after appropriately washing and slicing moringa leaves, drying them, adding one or more extraction solvents of 10 to 20 times by weight of water, ethanol, and methanol of the dried product, and then adding them at 20 to 100°C for 1 to 20 hours. It can be extracted by extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction. In addition, the prepared extract may then be filtered, concentrated, and dried to remove the solvent, and then pulverized to prepare a powder. Filtration may be performed using a filter paper or a reduced pressure filter, concentration may be performed by a vacuum concentrator, drying may be performed by a freeze-drying method, but is not limited thereto.

(b) flour 100 parts by weight Salt 2~ 5 parts by weight , Milk 10~ 30 parts by weight , 10 eggs 30 parts by weight , Butter 10~ 30 parts by weight , Yeast 0.1~ 2 parts by weight And above Moringa Extract 10~ 30 parts by weight Mixing and kneading steps.

Next, flour, salt, milk, egg, butter, yeast, and the Moringa extract are mixed and kneaded.

Here, the flour may be selected from among strong flour, gravitational flour, and soft flour as necessary, and the type is not limited. Hereinafter, the parts by weight in this step are based on 100 parts by weight of the flour.

The salt is for seasoning the bread and is mixed in the range of 2 to 5 parts by weight.

In addition, the milk is for the texture and flavor of the bread, and is preferably mixed in the range of 10 to 30 parts by weight. If the milk is mixed in less than 10 parts by weight, the texture of the bread is not good, and if it exceeds 30 parts by weight, the dough becomes soft, making it difficult to mold the bread.

And the eggs are for foaming, emulsifying, thermally coagulating and shortening effects, and are mixed in a range of 10 to 30 parts by weight. At this time, when the egg is mixed in less than 10 parts by weight, the above-mentioned properties, that is, foaming property, emulsifying property, etc., are deteriorated, and when it is mixed in more than 30 parts by weight, the texture is not good, and the flavor of the egg in the bread becomes strong and the overall palatability decreases Has a drawback.

In addition, the butter is a solid oil and serves to prevent starch and protein from hardening while gently mixing the dough, and is mixed in a range of 10 to 30 parts by weight. When the butter is mixed in less than 10 parts by weight, the softness is less when the bread is baked, and when the butter is mixed in more than 30 parts by weight, the texture is deteriorated.

And the yeast is used for fermentation of bread, and is mixed in the range of 0.1 to 2 parts by weight. If the yeast is mixed in less than 0.1 parts by weight, the fermentation of the bread does not proceed smoothly, and if it is mixed in excess of 2 parts by weight, the flavor of the bread is deteriorated.

In addition, as described above, the Moringa leaf extract provides various nutrients and prevents diabetes, as well as improves the flavor of bread, and can satisfy the needs of consumers who require bread with a new taste and aroma. There will be. The moringa extract is included in the range of 10 to 30 parts by weight, and if the moringa extract is less than 10 parts by weight, the above-described effect is insignificant, and if it exceeds 30 parts by weight, the sensory preference is rather inferior.

At this time, the kneading method is usually sufficient as long as it is kneaded when making bread, and the method is not limited.

(c) above Kneaded Dough First fermentation for 2 to 17 hours at 22 to 30°C.

Next, the kneaded dough is first fermented for 2 to 17 hours at a temperature of 22 to 30°C. In addition, through such fermentation, the unique taste of Moringa extract is gently alleviated.

(d) the primary fermented Dough Dividing and molding, and secondary fermentation at 22 to 30°C for 1 to 17 hours.

Then, the first fermented dough is divided and molded, and second fermented at a temperature of 22 to 30° C. for 1 to 17 hours.

The dividing and molding process may be divided and molded into various sizes known in the art according to the size and type of bread to be manufactured.

(e) the second fermented Dough Baking step.

Finally, the secondary fermentation is baked in an oven at a temperature of 180 to 220° C. for 10 to 30 minutes. Here, the baking process can be carried out by various methods known in the art in manufacturing bread.

Bread prepared by the above method has the advantage of showing excellent sensory properties and being suitable as a nutritious snack for modern people because of the functionality due to Moringa leaves. In addition, diabetes is prevented, the aging of bread is delayed, and the storage period is extended.

On the other hand, by further mixing 10 to 20 parts by weight of the purple corncob extract and 10 to 20 parts by weight of the vitamin tree extract in step (b), the functionality and nutritional properties can be further improved. It can also delay the aging of bread.

The purple corncob extract is excellent in anthocyanin content, antioxidant activity, etc. to prevent aging of bread and impart excellent flavor. The purple corncob extract may be extracted using a conventional solvent under conditions of a conventional temperature and pressure according to a conventional method known in the art for preparing an extract from a natural product. Illustratively, after appropriately washing and slicing purple corncobs, drying them, adding at least one extraction solvent of 10 to 20 times by weight of water, ethanol, and methanol of the dried product, and this at 20 to 100°C for 1 to 20 hours It can be extracted by extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction. In addition, the prepared extract may then be filtered, concentrated, and dried to remove the solvent, and then pulverized to prepare a powder. Filtration may be performed using a filter paper or a reduced pressure filter, concentration may be performed by a vacuum concentrator, drying may be performed by a freeze-drying method, but is not limited thereto.

The vitamin tree extract not only delays the aging of bread, but also plays a role of remarkably increasing the preference of bread when used together with moringa extract.

The vitamin tree extract can be extracted using a conventional solvent under conditions of a conventional temperature and pressure according to a conventional method known in the art for preparing an extract from a natural product. Illustratively, after appropriately washing and slicing the leaves of the vitamin tree, drying them, adding one or more extraction solvents of 10 to 20 times by weight of water, ethanol, and methanol of the dried product, and 1 to 20 at 20 to 100°C. During time, it can be extracted by extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction. In addition, the prepared extract may then be filtered, concentrated, and dried to remove the solvent, and then pulverized to prepare a powder. Filtration may be performed using a filter paper or a reduced pressure filter, concentration may be performed by a vacuum concentrator, drying may be performed by a freeze-drying method, but is not limited thereto.

In addition, in step (b), 10 to 20 parts by weight of maki berry mayonnaise may be further mixed and kneaded. By using such maki berry mayonnaise, the texture of bread can be remarkably improved.

The maki berry mayonnaise is prepared by mixing soy milk, maki berry juice and lemon juice, and mixing cooking oil thereto, and improves texture and flavor. More specifically, the maki berry mayonnaise is emulsified by mixing 10 to 30 parts by weight of maki berry juice and 5 to 10 parts by weight of lemon juice to 100 parts by weight of soy milk, and adding 100 to 200 parts by weight of edible oil to it. The type of soymilk can be used without limitation, and any commercially available products can be used.

In addition, in the step (b), 5 to 10 parts by weight of the dry powder of Moringa leaves may be further mixed and kneaded. In this case, it is more effective in preventing diabetes and improving nutritional properties.

The bread using the moringa of the present invention prepared as described above is characterized in that it is excellent in organoleptic preference, nutritional properties, and storage properties, as described above. In addition, diabetes is also prevented.

Meanwhile, the bread according to the present invention may further include various known additives or subsidiary materials in addition to the above-mentioned materials, and its implementation is not limited.

Hereinafter, the present invention will be described in detail through specific examples.

(Example 1)

After washing the Moringa leaf with clean water, it was naturally dried in the shade for 10 days and pulverized to about 100 mesh, and 2000 ml of distilled water was added to 150 g of the powdered sample, extracted at 80° C. for about 2 hours, and filtered with a 250 mesh filter cloth, It was concentrated under reduced pressure at 50° C. using a rotary vacuum concentrator, lyophilized, and pulverized to about 300 mesh to prepare a Moringa extract.

200g of flour, 8g of salt, 40g of milk, 40g of eggs, 30g of butter, 2g of yeast, and 30g of the Moringa extract were mixed and mixed for 8 minutes with a kneader (300rpm), and then 5 hours at a temperature of 25℃ and a humidity of 80% 1 Tea was fermented. Then, after dividing it into 50 g to remove the gas, it was molded and fermented for 2 hours at a temperature of 28°C and a humidity of 80%, and then baked at 200°C for 15 minutes using an oven to prepare bread.

(Example 2)

It was carried out in the same manner as in Example 1, but when mixing with a kneader, 20 g of purple corncob extract and 20 g of vitamin tree extract were further mixed and mixed.

At this time, the purple corn cob extract was washed with clean water, dried naturally in the shade for 10 days, pulverized to about 100 mesh, and 2000 ml of distilled water was added to 150 g of the powdered sample, followed by extraction at 80°C for about 2 hours. Then, it was filtered through a 250 mesh filter cloth, concentrated under reduced pressure at 50° C. using a rotary vacuum concentrator, lyophilized, and pulverized to about 300 mesh to prepare.

In addition, the vitamin tree extract was extracted by washing the leaves of the vitamin tree with clean water, drying naturally in the shade for 10 days, pulverizing about 100 mesh, adding 2000 ml of distilled water to 150 g of the powdered sample, and extracting at 80° C. for about 2 hours. It was filtered through a 250 mesh filter cloth, concentrated under reduced pressure at 50° C. using a rotary vacuum concentrator, lyophilized, and pulverized to about 300 mesh.

(Example 3)

It was carried out in the same manner as in Example 1, but when mixing with a kneader, 20 g of maki berry mayonnaise was further mixed and mixed.

At this time, the maki berry mayonnaise was prepared by mixing 20 g of maki berry juice and 5 g of lemon juice with 100 g of soy milk, and emulsifying while adding 150 g of cooking oil little by little.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, but the Moringa extract was not used.

(Test Example 1)

The breads of Examples and Comparative Example 1 were subjected to sensory evaluation. The sensory evaluation was selected by a panel of 20 adult males and females, and a 9-point scoring method for taste, texture, texture, appearance, aroma, and overall preference (9: very good, 7: good, 5: moderate, 3: bad, 1: Very poor), and the results are shown in Table 1.

Results of Test Example 1 division flavor Texture Texture Exterior incense Overall acceptability Example 1 7.2 5.2 6.2 5.1 7.0 6.8 Example 2 7.5 5.1 6.5 5.2 7.0 7.2 Example 3 7.8 7.6 7.2 5.2 7.2 7.5 Comparative Example 1 5.1 5.2 5.6 5.2 5.5 5.3

As shown in Table 1, Examples 1 to 3 confirmed that the taste, aroma, texture, and overall preference were evaluated higher than those of Comparative Example 1. However, there was no significant difference in appearance. In addition, it was confirmed that Example 3 significantly improved its texture compared to Comparative Example 1.

Accordingly, it was confirmed that the bread according to the present invention has not only significantly improved nutritional properties, but also excellent sensory preferences and thus high marketability.

(Test Example 2)

The breads prepared in Examples and Comparative Example 1 were stored at 10° C. for 5 days, and the change in moisture content during the storage period of each of the selected breads was measured by the atmospheric drying heating method.

And the results are shown in Table 2 below.

Results of Test Example 2 (unit: %) division
Storage period (days) 0 3 5 Example 1 41.2 38.5 35.5 Example 2 41.1 38.9 36.2 Example 3 41.2 39.1 37.4 Comparative Example 1 41.1 36.2 33.7

As can be seen in Table 2, after 3 and 5 days after storage, the moisture content of Examples 1 to 3 was relatively higher than that of Comparative Example 1. Accordingly, Examples 1 to 3 according to the present invention were interpreted as having a high anti-aging effect of bread as the water retaining power was high.

As described above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those who have acquired ordinary knowledge in this technical field should understand that many modifications and variations can be made without departing from the scope of the present invention.

Claims (4)

(a) preparing a Moringa extract from Moringa leaves,
(b) 100 parts by weight of flour, 2 to 5 parts by weight of salt, 10 to 30 parts by weight of milk, 10 to 30 parts by weight of eggs, 10 to 30 parts by weight of butter, 0.1 to 2 parts by weight of yeast, and 10 to 30 of the moringa extract Mixing and kneading parts by weight,
(c) first fermenting the kneaded dough for 2 to 17 hours at 22 to 30°C, and
(d) dividing and molding the first fermented dough, and secondary fermenting at 22 to 30° C. for 1 to 17 hours, and
(e) baking the second fermented dough,
In the step (b), 10 to 20 parts by weight of maki berry mayonnaise are further mixed and kneaded,
The maki berry mayonnaise is made by mixing 10 to 30 parts by weight of maki berry juice and 5 to 10 parts by weight of lemon juice to 100 parts by weight of soy milk, and 100 to 200 parts by weight of edible oil. Method of manufacturing.
According to claim 1
In step (b),
10 to 20 parts by weight of purple corncob extract and 10 to 20 parts by weight of vitamin tree extract are further mixed and kneaded.
The method of claim 1,
In step (b),
A method for producing bread using Moringa, characterized in that further mixing 5 to 10 parts by weight of dry powder of Moringa leaves.
Bread using moringa, characterized in that produced by the method of any one of claims 1 to 3.

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