KR102325757B1 - Manufacturing Method of Tongyeong Strawberry-shaped Honey Bread - Google Patents

Abstract

The present invention relates to strawberry honey bread produced by wrapping stuffing containing strawberry ingredients with dough. More specifically, first fermented dough is produced, and stuffing is produced. The stuffing is wrapped in the dough and is molded. Then, secondary fermentation and baking area performed at an appropriate temperature, strawberry syrup and honey sauce are applied to the outer surface of a molded product, and the upper end of the sauce is topped with raspberries. Strawberry honey bread produced by the method of the present invention contains strawberry ingredients in stuffing and topping of dried berries on the outside, so that it is possible to enjoy the nutritional ingredients of strawberries and the taste, aroma and visual feeling of strawberries at the same time when the bread is consumed. In addition, a strawberry honey bread group to which a cornflower extract and a seaweed fulvescens extract were added showed a greater effect in the measurement of glycated hemoglobin (HbA1c). The present invention has an effect of alleviating an increase in blood sugar when ingesting honey bread. The present invention is expected to contribute to the improvement of blood lipid levels and the prevention of obesity.

Description

{Manufacturing Method of Tongyeong Strawberry-shaped Honey Bread}

The present invention relates to a method for producing strawberry honey bread in which a strawberry containing a strawberry ingredient is wrapped in dough, molded, and then baked to prepare bread, so that the taste texture and visual aesthetics of strawberries can be felt.

With the recent improvement in living standards, as consumers' preferences for food become more diverse and sophisticated, there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference. Among the processed foods, the term "bread" refers to bread, cakes, bread, donuts, etc. manufactured by adding other foods or food additives to grain flour as a main raw material. The consumption of bread as a substitute for rice is increasing as the consumption of bread has been transformed into a westernization of dietary life or a tendency to pursue a convenient diet.

Bread is a food made with wheat flour as its main ingredient, and the usual manufacturing method is to mix flour, sugar, egg, baking powder, water, etc. to form it, or mix an appropriate amount of water with sugar and an appropriate amount of water to make stuffing and flour. It is manufactured by putting the above-mentioned beef in an outer skin made of the main material and then steaming or roasting it. Flour, the main ingredient of these breads, is rich in gluten and is therefore advantageous for dough, so it has been widely used to manufacture various kinds of noodles or sweets. is increasing rapidly.

In general, in the manufacturing method of bread, the necessary ingredients are mixed to make a dough, and the dough is fermented with yeast to undergo a baking process. The quality of bread is influenced by flavor, volume, taste, texture, etc. After being baked in the oven, over time, it undergoes physical and chemical changes in the crust and inside of the bread. loss of commercial value.

However, as the preferences of consumers become more diversified and advanced due to the improvement of the consumers' dietary standards, the demands of consumers in terms of taste as well as nutrition and palatability are increasing. Attempts are being made to increase the visual preference by variously decorating the shape of the bread.

As a representative example of such an attempt, there is a walnut cookie baked in a walnut shape by putting wheat flour dough, walnuts and red bean paste in a bread mold.

These walnut cookies have also undergone continuous technological development in terms of nutrition and palatability to meet the changing needs of consumers, and their materials and shapes have been continuously changing. , white sediment, peanuts, pistachios, almonds, cashew nuts, raisins, pumpkin seeds, sunflower seeds, etc. are put into the shape of a walnut, then melted and baked on the shell of the walnut confectionery with baking ingredients (Decosnow, Deco Rainbow, Strawberry Powder, Strawberry Granule, A method of manufacturing walnut cookies by coating with milk and mango cookie crunch, coconut powder) is proposed (Korean Patent Publication No. 1585672).

According to the present invention, various types of walnut cookies can be prepared according to the composition of the contents of the nuts and the material to be coated on the outer skin, so that the effect of further improving the taste, nutrition and appearance is obtained. Nuts are added and baking ingredients are also conventionally used as baking ingredients, so there is an insufficient point to satisfy the changing needs of consumers.

As another method, a method of manufacturing carrot bread in which flour, sugar, egg, carrot juice, and a leavening agent are mixed, aged so that bubbles are finely homogenized, and then molded and baked (Korean Patent Application Laid-Open No. 2010-0097265) has been proposed.

In the present invention, since carrots are added to the production of bread, useful components of carrots are added to bread to satisfy the tastes of consumers who pursue well-being (healthy) food, but the above-mentioned baking method simply adds carrot juice to bread. In addition, beta-carotene (vitamin A), a useful component of carrots, is a fat-soluble vitamin that is eluted in a small amount in carrot juice extracted from carrots, so the amount added to bread is small. Since it is destroyed in the process, even if carrot juice is added to the bread, the practical effect of the useful components of carrots to increase the functionality of the bread is insignificant, and only a visual effect can be obtained by helping the color of the bread.

As another method, a fermented product made by mixing strawberries and sugar washed with ozonized water, a sorijai extract extracted by immersing finely dried sorijai in grain wine, eggs, sugar, salt, milk, and grain powder are mixed and aged. There is proposed a method of manufacturing bread in which the sorijai extract is applied to the surface of the baked bread after baking (Korean Patent Application Laid-Open No. 2010-0115668)

The above invention has the advantage of being able to remove various bacteria and viruses due to the sterilizing power of ozonated water and the antibacterial power of the extract, and excellent preservation. However, since fermentation products such as alcohol or lactic acid are usually produced even when microorganisms are introduced and fermented, it is difficult to see that more beneficial nutrients are added from the original nutrients of strawberries.

As the so-called well-being culture, which pursues the quality of life while maintaining a healthy lifestyle, is spreading along with the improvement of living standards, consumers' product purchasing patterns are favoring health-oriented and nature-friendly products rather than products containing harmful chemicals to the human body. In consideration of this, in order to avoid the use of chemical substances in baking, a method of inputting natural substances-derived baking improvers and rice into baking through bio-processing such as fermentation has been studied from various angles. have.

Accordingly, the present inventors have been devising a way to improve the taste and texture and visual aesthetics of bread while adding the original nutrition and taste of functional ingredients to bread, thereby increasing consumer preference and improving health functionality. It was confirmed that sensuality could be improved by making honey bread containing strawberry ingredients. In addition, cornflower oil, maesaengi extract, and maesengi freeze-dried product were added to the dough to make strawberry honeybread and provided to animals as food for 4 weeks. And as a result of observing lipid-related indices, the present invention was completed by confirming that the honey bread of the present invention was effective in lowering blood sugar and improving fat.

Republic of Korea Patent Publication No. 10-1585672 (registered on Jan. 14, 2016) Republic of Korea Patent Publication No. 2010-0097265 (published on Sep. 3, 2010) Republic of Korea Patent Publication No. 2010-0115668 (published on October 28, 2010)

An object of the present invention is to provide a method of manufacturing strawberry honey bread that can increase consumer preference by improving the taste texture and visual aesthetics of bread while adding the original nutrition and taste of functional ingredients to bread.

Another object of the present invention is to provide a functional strawberry honey bread having an effect of alleviating increase in blood sugar and improving blood lipid level.

In order to achieve the above object, the present invention is 1) 200 to 500 parts by weight of strong flour (flour) to 100 parts by weight of eggs, 100 to 300 parts by weight of wheat flour (flour), 20 to 100 parts by weight of sugar, 25 to 120 parts by weight of melted butter parts, yeast 10-40 parts by weight 150-400 parts by weight of milk, 10-50 parts by weight of skim milk powder, 50-200 parts by weight of strawberry fermented syrup, and 5-20 parts by weight of an improving agent to prepare a dough; 2) primary fermentation of the dough at 10-30° C. for 1-2 hours; 3) preparing a cow by mixing 30 to 45 parts by weight of dried strawberries with 100 parts by weight of red bean paste; 4) wrapping the cow in the dough of step 3) and forming a round shape; 5) secondary fermentation of the molded product at 10 to 30° C. for 1 to 2 hours; 6) baking the fermented molded product at 180-220°C on upper heat and 160-200°C on lower heat for 10-20 minutes; and 7) applying strawberry syrup and honey sauce to the extent that the surface of the molding does not dry out and the coating does not flow out, and topping the dried strawberries on the top of the sauce; provides a method for producing strawberry honey bread, including.

Hereinafter, the present invention will be described in detail.

In the method for producing strawberry honey bread of the present invention, the dough is made for 1 minute and 30 seconds in the first stage, 1 minute 30 seconds in the second stage, and 1 minute 30 seconds in the third stage using a kneader, and the strawberry Fermented syrup is prepared by fermenting and aging strawberries in blue for a week, then grinding them with a blender, removing the stems of raw strawberries, washing them thoroughly with water, mixing the strawberry: sugar layer by layer at a weight ratio of 1:1, and after 24 hours have elapsed. It is preferable that the dried berries are boiled and the liquid is made of strawberry syrup.

In addition, in the manufacturing method of the strawberry honey bread of the present invention, it is preferable to additionally add 0.1 to 10 parts by weight of the extract of Maesaengi and Cornus officinalis based on 100 parts by weight of eggs to the dough, wherein the weight ratio of the Maesaengi and Cornus extract is 1:1~ It is more preferable that it is 100.

In addition, in the manufacturing method of strawberry honey bread of the present invention, the dough is 100 parts by weight of eggs, 320 parts by weight of strong flour (wheat), 170 parts by weight of whole wheat flour (flour), 50 parts by weight of sugar, 60 parts by weight of melted butter, and 17 parts by weight of yeast. It is preferable that it is a weight part, 240 weight part of milk, 30 weight part of skim milk powder, 100 weight part of strawberry fermentation broth, and 10 weight part of improving agent.

Strawberry honey bread produced by the method of the present invention is made to allow the taste texture of strawberries to be felt. Specifically, by containing strawberry ingredients in cows and topping dried strawberries on the outside, the strawberry honey bread contains the nutrients of strawberries and strawberries when ingesting the bread. You can enjoy the taste, aroma and visual feeling at the same time. Also, the strawberry honey bread group with cornflower oil and maesamsaengi extract has a greater effect on the measurement of glycated hemoglobin (HbA1c), etc. It is expected to contribute to improvement and prevention of obesity.

1 is a photograph showing the state of putting stuffing in the aged dough.
Figure 2 is a photograph showing a state in which the dough is formed in a round shape in which the cow is poang.
Figure 3 is a photograph showing the preparation of the material for applying the outer surface of the honey bread mixed with strawberry syrup and honey.

Hereinafter, preferred embodiments according to the present invention will be described in detail by presenting more specifically. However, the following examples are provided so that those of ordinary skill in the art can fully understand the present invention, and may be modified in various other forms, and the present invention is limited by the above examples. it is not

The strawberry honey bread manufacturing method of the present invention consists of a process of wrapping a filling containing sediment and dried strawberries with a dough containing eggs, flour, sugar, and strawberry fermented syrup, molding it into an appropriate shape, and then baking.

First, prepare fermented strawberry syrup, dried strawberries and strawberry syrup.

Strawberry is a dicotyledonous perennial plant of the Rosaceae family of the Rosaceae family, Dicotyledonous plant. It has a well-balanced acidity and sweetness, and has a unique fragrance. It is used as a raw material for jelly, ice cream, frozen strawberries, and strawberry wine.

Strawberries contain different ingredients depending on the type, but generally contain a lot of organic acids and sugars, so they have a sour and sweet taste. It contains various antioxidants such as flavonols and is known to have excellent antioxidant effects.

In general, polyphenols have an anti-oxidation function, that is, an antioxidant function, and the reason why polyphenols are attracting attention is that this function is expected to act as an antioxidant in the body and contribute to health maintenance and disease prevention. It also lowers blood cholesterol levels by preventing cholesterol from being absorbed into the digestive tract.

Put strawberries in blue and ripen for a week, grind them with a blender to prepare fermented strawberry syrup.

In addition, after removing the stem of the raw strawberry and washing it thoroughly with water, the ratio of strawberry: sugar is mixed layer by layer in a weight ratio of 1:1, and boil after 24 hours. Among them, dry strawberries are used for the ingredients, and the liquid is prepared with strawberry syrup.

Step 1: Preparation of the dough

First, measure the yeast and add milk and strawberries. Then, sift the flour and pour it into the kneader. Sugar, butter, yeast, egg, powdered milk, strawberry fermented syrup, and improving agent are sequentially weighed and put into the kneader containing the flour. Knead the dough for 5 minutes while gradually raising the kneader from stage 1 to stage 2 and 3, and let it ferment.

Specifically, after the eggs are evenly beaten in the above method, 200 to 500 parts by weight of strong flour (flour), 100 to 300 parts by weight of wheat flour (flour), 20 to 100 parts by weight of sugar, 25 to 120 parts by weight of melted butter in 100 parts by weight of the egg Part, yeast 10-40 parts by weight, milk 150-400 parts by weight, skim milk powder 10-50 parts by weight, strawberry fermentation broth 50-200 parts by weight, and improving agent 5-20 parts by weight are mixed to prepare a dough.

Next, the dough is aged and the gluten structure of the dough is rearranged by giving the dough a bench time to make the dough elastic and flexible. , it is preferable in terms of improving bakeability due to oxidation of proteins, etc.

In addition, preferably by adding 0.1 to 10 parts by weight of the extract of Maesaengi and Cornus officinalis to 100 parts by weight of the dough fermentation, a functional strawberry honey bread can be prepared. At this time, it is preferable that the weight ratio of Mae Saengyi and Cornus officinalis extract is 1:1 to 100.

The cornus oil belongs to the Dogwood family, and it is collected from October to November when the fruits are mature, the branches and stems are removed, dried over a low heat, cooled, discarded the seeds, and the flesh is dried again in the sun or low heat, and stored in the shade. The efficacy and effect of cornflower oil is known to have an antibacterial effect against diabetes mellitus, blood pressure lowering action, anticancer action, astringent action, Staphylococcus aureus, and ringworm aureus (skin fungus).

In order to use cornus oil having the above functionality in the production of strawberry honey bread, a step of preparing cornus oil powder is performed. First, the cornus oil is washed and then the water is removed to separate the pulp and seeds, and then the separated pulp is frozen and dried at a temperature of -90°C to -70°C for 10 to 12 hours and then subjected to a freeze-drying process. The freeze-drying is a type of drying method, and is obtained by sublimation to make ice directly into steam by lowering the partial pressure of water vapor. It is to be completely re-dissolved during re-hydration due to easy water absorption.

Advantages of freeze-drying include minimizing and inactivating damage to heat-sensitive materials, allowing for easier penetration of moisture and easier crushing with a brittle structure, precise and clean filling, and stable storage and transportation. It is desirable to keep the residual moisture at 2% (w/w) or less during drying.

On the other hand, when the separated cornus oil pulp is freeze-dried at a temperature range of -90 ° C. to -70 ° C., the unique components and flavor of the corn water oil are preserved, so that the flavor of the corn water oil can be expressed as it is, and the preferred temperature range for freeze-drying the cornus oil pulp is -90°C to -70°C, and when freezing at a temperature of less than -90°C, the effect is similar to that of freezing at -90°C to -70°C. Economical.

Therefore, in the case of freezing at a temperature of -90°C to -70°C in the above temperature range, the inherent ingredients and flavor of cornus oil are preserved, so that the efficacy and functionality of cornus oil can be exhibited as it is, and it is economical in terms of facility operation, so freezing within the above range Drying is preferred.

The freeze-dried cornus oil pulp is preferably ground to a particle size of 80 to 120 mesh. Cornus milk powder prepared by freeze-drying and pulverizing the separated pulp of cornus oil is included in the production of strawberry honey bread. Strawberry honey bun can be served.

To obtain a cornus oil extract, water or an organic solvent was added to powdered cornus oil, extracted under reflux, and deposited. Thereafter, the residue and the filtrate were separated through filter cloth filtration and centrifugation, and the separated filtrate was concentrated under reduced pressure to obtain a cornus oil extract. The organic solvent used in the present invention may be selected from the group consisting of ethanol, methanol, butanol, ether, ethyl acetate, chloroform, and a mixed solvent of these organic solvents and water, and preferably 80% ethanol is used.

Maesaengi (Capsosiphon fulvecsens), a pure Korean that collects moss from seaweed, has a very high protein content, and is rich in minerals such as iron and selenium and vitamins A and C. Not only is it good, but it is known as a seaweed that lowers cholesterol and effectively prevents high blood pressure, so the demand for it is gradually increasing. The body of the maesaengi is large when it is young, and the color is dark green, but as it matures, it becomes flatter and turns to light green. When fully grown, the body length is about 10 to 30 cm, the thickness is thinner than hair, and the texture is very slippery and soft. Mae Saengi is harvested in the winter from November to March of the following year, and it is known as a natural non-pollutant food because it dissolves when the growing environment is polluted because it is mainly distributed and inhabited in the clean southern coastal area with good water flow. In particular, because of its good flavor and sweetness, maesaengi soup cooked with oysters is favorably used as a luxury food in the southern provinces, and the development of various functional foods using maesengi is active.

As it is excellent in preventing arteriosclerosis, high blood pressure, osteoporosis and anemia, it is the most effective food for the elderly or pregnant women.

Second stage: the production stage of cattle

First, weigh the red bean paste on a scale and make a round ball. Then, 30 to 45 parts by weight of dried strawberries are mixed with 100 parts by weight of the red bean paste to prepare a cow.

3rd step: manufacturing step of the molding

Next, measure the fermented dough in a certain amount on a scale, add red bean paste, and make a round shape. Specifically, the dough is divided into an appropriate amount and spread widely, and the stuffing is put on it and wrapped (poang) and then molded. desirable. The molded and circular honey bread dough is fermented for 1-2 hours at 10-30°C.

Step 4: Baking

Then, the fermented molding is baked in a preheated oven at 180 to 220° C. on the upper heat and 160 to 200° C. for the lower heat for 10 to 20 minutes. A 1:1 mixture of the prepared strawberry syrup and honey sauce is applied to the well-baked bread so that the surface of the shaped molded product does not dry out and the coating material does not flow outward, and the dried strawberries are placed on top of the sauce to make a beautiful topping.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be replaced with other examples that are substituted and equivalent within the scope without departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<Example 1> Preparation 1 of strawberry honey bread

First, the following ingredients were prepared in advance using strawberries. Remove the stem of the raw strawberry, wash it thoroughly with water, put it on a sieve, drain the water for 2 hours, and then divide it lengthwise into quarters. 500 g of sugar was prepared in 500 g of the cut strawberry, and the ratio of strawberry: sugar was mixed layer by layer at a weight ratio of 1:1 and boiled after 24 hours. Among them, the ingredients were dried strawberries and the liquid was prepared with strawberry syrup. In addition, strawberries were put in blue and aged for a week, and then ground with a blender to prepare fermented strawberry syrup.

Put 1000 g of whole eggs in a container and beat them evenly, then add 500 g of sugar, 600 g of melted butter, 170 g of yeast, 2400 g of milk, 300 g of powdered milk (skim), and 1000 g of strawberry fermented syrup in sequence. After sieving 3200 g of strong flour (wheat), 1700 g of whole wheat flour (wheat flour), and 100 g of baking improver, put it in the above container and use a kneader for 1 minute and 30 seconds at the 1st level, 1 minute and 30 seconds at the 2nd level, and 1 minute 30 at the 3rd level. Mix thoroughly for seconds to prepare a dough. The dough was fermented and aged at 20° C. for 1 hour.

Next, 400 g of red bean paste and 150 g of the dried strawberries were mixed to prepare a cow.

The aged dough was divided into 30 g, spread widely, and 40 g of the cow was put thereon and wrapped (FIG. 1), and then molded into a strawberry shape (FIG. 2). Again, the molding was secondarily fermented at 20° C. for 1 hour. Then, the fermented molding was baked in a preheated oven at 200° C. on the upper heat and 180° C. on the lower heat for 15 minutes. Finally, pre-prepared strawberry syrup and honey sauce (weight ratio of 1:1) (FIG. 3) were applied to the well-baked bread so as not to flow, and dried strawberries were placed on top of the sauce to make a beautiful topping.

<Example 2> Preparation of strawberry honey bread 2

In the honey bread production of Example 1, functional strawberry honey bread was prepared by additionally adding 1 part by weight of maesaengi and cornus oil extract to 100 parts by weight of dough fermentation in the kneading and primary fermentation steps. The extraction process of maesaengi and cornus oil samples is as follows.

Maesaengi purchased frozen living things from Gangjin, Jeollanam-do, and cornflower oil was directly collected from Namyangju-si, Gyeonggi-do. Each of the purchased or collected natural materials was washed with water and dried in a dry oven at 45° C. to be used in the experiment. Specifically, after purchase, maesaengi and cornus oil were washed and foreign substances were removed, dried in a dry oven, and then crushed. Dry samples are first crushed with a general grinder (Tongyang Science, rotary blade), and secondly, an ultra-fine sample powder is obtained using a food-only airflow mill (air mill, Hyeonjun Pautech, HTM-101) and an ultra-fine grinder. did.

To extract functional substances from natural materials, 70% ethanol was used as a solvent. Extraction is a process of obtaining active substances by applying high-temperature heat, and since excessive steam is generated, steam was collected using a reflux cooling extraction device to prevent loss due to steam. In addition, the amount of the raw material (cornshu oil, maesaengi) and the amount of the solvent (ethanol) were set to a factor of 10 to minimize the extraction error between each extract, and extraction was performed at 100°C. After filtration using filter paper (Whatman No. 2, Clifton, NY, USA) to separate the raw material and the solvent, an extract solution was obtained. To remove ethanol used as a solvent, concentration was carried out at 60° C. under reduced pressure using a rotary vacuum evaporator (UNI TRAP UT-1000, Eyela, Tokyo, Japan). After the concentration was finished, a freeze-drying process was performed to finally obtain an extract of Cornus officinalis and Maesengi extract used in baking, and the extracts were stored at 4°C. Thereafter, it was cooled at -70° C., freeze-dried, and used for baking. The freeze-dried Maesaengi raw material was washed three times with water and desalted, and then freeze-dried and then used for baking.

<Example 3> Preparation of strawberry honey bread 3

It is the same as the preparation of strawberry honey bread of Example 2, except that 0.1 parts by weight of Maesaengi and Cornus officinalis extract is added to 100 parts by weight of the dough fermentation.

<Example 4> Preparation of strawberry honey bread 4

It is the same as the preparation of strawberry honey bread of Example 2, except that 10 parts by weight of maesaengi and cornus oil extract were added to 100 parts by weight of the dough fermentation.

<Comparative Example 1>

Honey bread sold in the market was purchased and tested.

<Comparative Example 2>

Strawberry honey bun was prepared in the same manner as in Example 1, except that in Example 1, no dried strawberries were used and only red bean paste was used.

<Experimental Example 1> Sensory test

In Examples 1 to 4 and Comparative Examples 1 to 2, the appearance (including color), flavor, taste, and overall preference of the prepared bread were measured by 5 men and 5 men and women in their teens to 70s, respectively. Measured by a five-point scale method, the average value is shown in Table 1 below.

Exterior incense chewy soft taste overall sign Example 1 4.3 4.0 4.1 3.9 4.1 Example 2 4.3 3.8 4.2 3.8 3.9 Example 3 4.2 3.7 4.0 3.7 3.8 Example 4 4.3 3.9 4.3 3.8 4.0 Comparative Example 1 2.5 3.4 3.4 3.3 3.1 Comparative Example 2 3.6 3.6 3.5 3.6 3.6 5; Very good, 4: Good, 3: Fair, 2: Bad, 1: Very bad

As shown in Table 1, the appearance of Examples 1 to 3 with increased visual effect was the best, Comparative Example 1, which was not molded without a special shape, had the lowest appearance, and Example 3 was slightly superior in terms of flavor and Comparative Example 1 This was rated the lowest. In the evaluation of taste, it was evaluated that the chewy taste was greatly felt in Example 1 and that the soft taste was greatly felt in Example 3.

In the overall preference, the Example was evaluated higher than that of the Comparative Example, confirming the commerciality of the strawberry bread according to the present invention.

<Experimental Example 2> Experimental preparation

<2-1> Baking process and animal diet and statistical analysis

The amount of extract to be added to the strawberry honey bread prepared in Examples 2 to 4 was determined to be 0.6 g/kg of Cornus officinalis extract and 0.03 g/kg of Maesengi extract through preliminary experiments. Considering that the average weight of one rat is 200 g and the average dietary intake is 25 g, the amount of extract required to prepare 1 kg of bread was calculated and added. The prepared diet was generally used as a final diet after undergoing a freeze-drying process without nutrient destruction and loss. The food was stored at 4°C in an airtight container without water ingress, and 30 g of the food was measured in the animal's food bowl every day and used for the experiment.

All experimental results were expressed as mean ± standard deviation, and in order to verify the significant difference between the experimental groups, it was verified by Duncan's multiple range test at p<0.05 level. For physicochemical statistical analysis, one-way analysis of variance (ANOVA) was performed using SAS 9.4.

<2-2> Method of providing experimental animals and food

The animal model used in this experiment to confirm the blood sugar-lowering effect and related indicators of plain bread, strawberry honey bread, and strawberry honey bread with extract added was a Sprague-Daw1ey (SD) male rat, which is generally used for toxicity evaluation and functional testing. was used. 210-220 g, 6-week-old SD rats were purchased. Animal experiments were conducted according to the manual set by the Animal Experiment Ethics Committee. The breeding environment was maintained at a temperature of 20℃, humidity of 50%, and a light-dark cycle at 12-hour intervals, and a one-week acclimatization period was given to adapt to the breeding conditions. The diet was provided after the acclimatization period, and the animal groups were fed a control group that provided a plain bread diet, a group of Comparative Example 1 that provided a strawberry honey bread diet, a 2-1 group that received a cornstarch extract strawberry honey bread diet, and a strawberry honey bread diet with maesaengi extract. There were a total of 5 groups: 2-2 group provided with lychee and 2-3 group provided with maesengi freeze-dried strawberry honey bread as a diet. The number of rats in each group was 8, and the animals were sacrificed after providing food for 4 weeks.

<Experimental Example 3> Measurement of fasting blood sugar

Fasting blood glucose was measured once a week from week 0 to week 4 for a total of 5 groups during this experiment. Fasting blood glucose was collected using a needle from the tail vein of fasting rats after 15 hours of fasting, and was measured with a simple blood glucose meter (Accu-CHEK perfoma, Indianapolis, IN, USA).

In general, it is known that when the liver and kidneys are subjected to external stress such as diabetes, the weight increases because inflammation and related proteins are expressed. However, there was no significant change in the liver and kidney weights between each group, so that strawberry honey bun containing the extract did not affect the liver and kidneys and had no toxicity. Subsequently, there was no significant difference between the groups in the amount of food, the amount of drinking water, and the efficiency of the diet. On the other hand, as a result of weight measurement, the weight increased in the control group compared to the other groups. This result shows that additives such as butter and skim milk powder added to plain bread and the calories increased due to them (normal bread 367 kcal/100 g) is thought to be due to the

In order to investigate the effect on the liver blood glucose level reduction effect of cornflower oil and maesaengi extract added to strawberry honey bread, fasting blood glucose was measured at the same time after fasting for 15 hours once a week for 4 weeks. There was no difference in blood glucose between groups at week 0 before the bread diet was provided, and the control group showed a moderate increase in blood glucose from week 1 to week 4 when the bread diet was provided. In week 1 blood sugar, group 2-1 showed a value. At week 4, all strawberry honey bread groups were Comparative Example 1 group (103.44±9.7 mg/dL), 2-1 group (96.47±6.05 mg/dL), 2-2 group (97.59). ±9.87 mg/dL) and group 2-3 (99.86±7.92 mg/dL) showed a significant difference compared with the control group (116.28±8.34 mg/dL), and it was confirmed that blood sugar decreased. The result of this experiment is judged to lower blood sugar due to ingestion of strawberry honey bread, which has a lower GI level than that of white bread.

In order to examine the effect of reducing blood sugar levels between cornflower oil and maesaengi extract added to strawberry honey bread, fasting blood sugar was measured at the same time after fasting for 15 hours once a week for 4 weeks. There was no difference in blood glucose between groups at week 0 before the bread diet was provided, and the control group showed a moderate increase in blood glucose from week 1 to week 4 when the bread diet was provided. In the 1st week blood glucose level, the 2-1 group showed a significant difference from the control group with a level of 96.58±5.96 mg/dL, and the blood glucose was lowered. It was confirmed that there was a difference and the blood sugar decreased. At week 4, all strawberry honey bread groups, Comparative Example 1 group (103.24±9.36 mg/dL), 2-1 group (96.68±5.97 mg/dL), 2-2 group (97.64±9.36 mg/dL), 2-3 The group (99.77±7.88 mg/dL) showed a significant difference compared to the control group (115.24±8.97 mg/dL), and it was confirmed that the blood sugar decreased. As a result of this experiment, it is judged that the blood sugar lowering caused by the consumption of strawberry honey bread having a GI value lower than the GI value (91) of white bread.

<Experimental Example 4> Oral glucose tolerance test (OGTT) measurement

OGTT of a total of 5 groups was measured on the 29th day after 4 weeks of dietary supplementation. The results of the oral glucose tolerance test, similar to fasting glucose, were obtained by oral administration of a glucose (2 g/kg BW) solution after 15 hours of fasting, and then collecting blood from the tail vein of rats at 0, 30, 60, 90, 120 and 150 minutes. Blood glucose was measured using a blood glucose meter.

When a person consumes food, some of the nutrients absorbed from the small intestine and moved to the liver are converted into glucose and transported through the blood to organs throughout the body, where they are used as energy for cells. This metabolic process is called glucose tolerance. The blood sugar of the human body is automatically controlled to 70-99 mg/dL on an empty stomach and 140 mg/dL or less 2 hours after a meal. A level between -200 mg/dL is called impaired glucose tolerance. As a result of OGTT measurement, in the control group, the highest blood glucose level was recorded at 155.34 mg/dL in the 60th minute, and it was confirmed that the blood glucose decreased to the fasting blood glucose level in the 150th minute. However, in the case of group 2-1, there was a significant difference from the control group, and it was confirmed that the blood sugar level rose gradually at 60, 90, and 120 minutes. This low was confirmed. In particular, in the 90th minute, group 2-1 had a blood glucose level of 106.74±5.27 mg/dL, which was the control group (153.14±10.97 mg/dL), the comparative example 1 group (128.64±17.74 mg/dL), and the 2-2 group (127.56±6.48). mg/dL) and 2-3 groups (136.87±11.06 mg/dL) showed a significant difference and decreased. According to the oral glucose tolerance test, when strawberry honey bread was consumed, blood sugar rose more modestly compared to eating regular bread. is considered suitable for

<Experimental Example 5> Measurement of glycated hemoglobin (Hemoglobin A1c)

Whole blood collected from a total of 5 groups of sacrificed animals was used as a sample. Glycated hemoglobin was measured using the rat hemoglobin A1c assay kit (Crystal Chem, IL, USA). Whole blood was reacted with a proteolytic enzyme to release valine bound to glucose in glycated hemoglobin. Fructosyl valine oxidase (FVO), which reacts specifically with glucose-bound valine, was added to produce an intermediate. Then, horseradish peroxidase (HRP), an enzyme that oxidizes this intermediate, was added. At this time, the absorbance was measured with a spectrophotometric multiwell microplate reader (Multiskan MS, Thermo Electron Corp, Waltham, MA, USA) at 700 nm wavelength using the principle that hydrogen peroxide (H2O2), which is produced as an oxide, is generated and turns yellow.

Since fasting blood glucose or postprandial glucose measurement in diabetic patients often fails to properly reflect the frequently changing blood glucose status, glycated hemoglobin, which shows a relatively stable result in proportion to the average blood glucose for 60-90 days, is an important evaluation of glycemic control status. used as an indicator The labeling of % glycated hemoglobin follows the US National Glycohemoglobin Standardization Program (NGSP), which is a certification program that provides internationally reliable and standardized HbA1c results. In the NGSP method, Hb is separated into subtypes (HbA1a, HbA1b, HbA1c) by chromatography, and HbA1c is expressed as a percentage. is defining Several studies have reported that glycated hemoglobin greater than 6.0% increases the risk of cardiovascular disease and death. As a result of measuring the content of glycated hemoglobin in this experiment, compared with the control group (5.97%), there was a significant difference in all strawberry honey bread groups and the content decreased, among them, the 2-1 group (4.25%) and the 2-2 group. (4.16%) showed a significant difference with the group of Comparative Example 1 and showed the best effect. The normal range of % glycated hemoglobin was 4-6%, and in this experiment, all groups including plain bread showed values within the normal range. These results show that strawberry honey bread, which has a lower GI level compared to normal bread, contributed to lowering the glycated hemoglobin level, and the cornflower extract and maesaengi extract added to the strawberry honey bread also lowered the glycated hemoglobin level, thereby suppressing the occurrence of diabetic complications. is presumed to be

<Experimental Example 6> Measurement of lipid peroxidation (TBARs assay)

After animal sacrifice, 0.05 g of liver tissue stored at -70°C was weighed and homogenized by adding 0.1M phosphate buffer (PBS). Then, after centrifugation, the supernatant was taken and used as a sample. Thiobarbituric acid (TBA) reagent (Sigma-Aldrich, St Louis, MO, USA), i.e., a reagent mixed with 30% TCA, 1.5% TBA, and 10 mg/mL BHT, is added to the sample and heated at 100 °C for 30 minutes. Heated for minutes. After cooling at room temperature, the supernatant obtained by centrifuging the reaction solution at 1,500 x g for 15 minutes was measured for fluorescence at a wavelength of 532 nm. After dissolving the centrifuged precipitate by adding 1 N NaOH, protein was quantified. The result value was calculated as the malondialdehyde (MDA) standard curve, and the measured value was expressed as the MDA concentration.

It has been reported that the lipid peroxidation reaction causes oxidative decomposition by free radicals of polyunsaturated fatty acids in the membrane of living tissue, and active oxygen causes oxidative damage to the tissue, deterioration of the function and aging of the tissue, thereby causing adult diseases such as diabetes, arteriosclerosis, and cancer. there is a bar The level of TBARS, which is a decomposition product of lipids and oxides, is used, which is usefully used to measure lipid peroxidation indicators and antioxidant activity. As a result of measuring MDA through TBARs analysis, the 2-2 group (3.57±1.54 μM/mg) showed a significant difference compared with the control group (5.73±0.94 μM/mg), and the MDA level was lowered. The results of this experiment are judged to be effective in preventing lipid peroxidation, which is a by-product of oxidative stress, by inhibiting oxidative damage caused by free radicals due to the antioxidant effect of maesae extract.

In conclusion, compared to normal bread, all groups that ate strawberry honey bread had the effect of alleviating the increase in blood sugar, and it was judged that it would contribute to the improvement of blood lipid levels and the prevention of obesity. In addition, it is judged that the functional material, cornus oil and maesaengi extract, showed significant glucose tolerance and blood sugar lowering effect as the efficacy of the extract was added.

Above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

Claims (6)

1) To 100 parts by weight of eggs, 200 to 500 parts by weight of strong flour (wheat), 100 to 300 parts by weight of whole wheat flour (wheat), 20 to 100 parts by weight of sugar, 25 to 120 parts by weight of melted butter, 10 to 40 parts by weight of yeast Milk 150 preparing a dough by mixing ~400 parts by weight, 10-50 parts by weight of skim milk powder, 50-200 parts by weight of strawberry fermented syrup, and 5-20 parts by weight of an improving agent;
At this time, the kneading is made for 1 minute and 30 seconds in the first stage, 1 minute 30 seconds in the second stage, and 1 minute 30 seconds in the third stage using a kneader, and freeze-dried extract 1: 0.1 to 10 parts by weight of 1 to 100 parts by weight is additionally added, and the cornus oil extract is frozen and dried at a temperature of -90°C to -70°C for 10 to 12 hours to freeze the water 2% (w/w) or less The dried powder is pulverized to 80 to 120 mesh, extracted with 80% ethanol, concentrated and freeze-dried, and Mae Saengyi is extracted with 70% alcohol ethanol and prepared by concentration and freeze-drying,
2) primary fermentation and aging of the dough at 10-30° C. for 1-2 hours;
3) preparing a cow by mixing 30 to 45 parts by weight of dried strawberries with 100 parts by weight of red bean paste;
4) wrapping the cow in the dough of step 2) and forming a round shape;
5) secondary fermentation of the molded product at 10 to 30° C. for 1 to 2 hours;
6) baking the fermented molded product at 180-220°C on upper heat and 160-200°C on lower heat for 10-20 minutes; and
7) Applying strawberry syrup and honey sauce to such an extent that the outside of the molding does not dry out and the coating does not flow out, and topping the dried strawberries on the top of the sauce.
delete The strawberry fermented syrup according to claim 1, wherein the strawberry fermented syrup is prepared by fermenting and fermenting strawberries in blue for a week, grinding them with a blender, removing the stems of raw strawberries and washing them thoroughly with water, and then having a strawberry:sugar ratio of 1:1. A method of producing strawberry honey bread, characterized in that the ingredients are mixed layer by layer at a weight ratio and boiled after 24 hours, and the liquid is made of strawberry syrup.
delete delete The method of claim 1, wherein the dough is 100 parts by weight of eggs, 320 parts by weight of strong flour (wheat), 170 parts by weight of whole wheat flour (flour), 50 parts by weight of sugar, 60 parts by weight of melted butter, 17 parts by weight of yeast, 240 parts by weight of milk , 30 parts by weight of skim milk powder, 100 parts by weight of strawberry fermented syrup, and 10 parts by weight of improving agent.

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