KR102624478B1 - Method for producing sorghum red bean rice bread comprising sorghum and red bean - Google Patents

Abstract

The present invention includes the steps of adding arrowroot extract to red beans and mixing the boiled red beans with grain syrup and sugar to produce red bean sediment; Adding kkujippong branch extract, eggs, salt, grain syrup, vegetable oil, and butter to the dough mixture powder, mixing, and resting to produce sorghum red bean rice bread skin; Splitting the prepared sorghum red bean rice bread skin and molding the divided sorghum red bean rice bread skin so that the prepared red bean sediment is included; It relates to a method of manufacturing sorghum red bean rice bread, which includes the step of baking the formed sorghum red bean rice bread, and to the sorghum red bean rice bread produced by the method.

Description

Method for producing sorghum red bean rice bread comprising sorghum and red bean}

The present invention includes the steps of forming the divided sorghum red bean rice bread so that red bean sediment is included; It relates to a method of manufacturing sorghum red bean rice bread, which includes the step of baking the formed sorghum red bean rice bread, and to the sorghum red bean rice bread produced by the method.

In general, bread is a food made by kneading wheat flour, fermenting it, baking it or steaming it, and there can be several types depending on the manufacturing method and mixing of raw materials. Typically, in the manufacture of bread, main ingredients such as flour, yeast, water, and table salt are used; semi-main ingredients include sugar, oil, eggs, and powdered milk; and baking improvers such as oxidizing agents and enzymes are used.

Sorghum (Sorghum, Sorghum bicolor L.) is one of the world's six major grain crops along with wheat, rice, corn, soybeans, and barley. In Korea, it has strong environmental adaptability, so it is advantageous to adapt and mix in swampy areas as well as dry, barren, and sandy soils. Some have been cultivated for the purpose of supplementary food or feed for farms. Recently, sorghum's effectiveness in protecting the stomach, maintaining body temperature, promoting digestion, improving appetite, detoxification, and treating boils has been reported. It contains ingredients such as polyphenols, anthocyanins, plant sterols, and policosanol, which are good for health. Interest is increasing as a helpful food ingredient.

Therefore, in order to develop products that can be easily used as a convenient meal replacement or snack using rice, we have developed a variety of rice products that can increase consumer choice opportunities by using various agricultural products such as sorghum, while containing functional ingredients that are suitable for modern people. The aim is to provide a method of manufacturing rice bread containing sorghum, etc. that suits one's taste.

Korean Patent No. 1859394 discloses a method of manufacturing glutinous rice bread containing peas and red beans, and Korean Patent No. 2215004 discloses a method of manufacturing fermented rice bread, but the method of manufacturing the sorghum red bean rice bread of the present invention and is different.

The present invention was created in response to the above-mentioned needs, and the purpose of the present invention is to manufacture rice processed foods using rice and sorghum, by optimizing the appropriate processing process and addition amount, thereby improving the quality and taste compared to existing bread. The aim is to provide a method of manufacturing improved sorghum red bean rice bread that can be easily consumed.

In order to solve the above problem, the present invention includes the steps of (1) mixing sorghum powder, buckwheat rice powder, oat powder, and red yeast rice powder to prepare a sorghum mixed powder; (2) preparing a dough mixture powder by mixing the sorghum mixture powder prepared in step (1) above with non-glutinous rice powder, glutinous rice powder, glutinous starch, and fine soft; (3) adding water to a mixture of Cudrania eggplant, bamboo shoots, and Matari roots, extracting the mixture, and then filtering to prepare a Cudrania eggplant extract; (4) preparing a kudzu root extract by adding water to a mixture of white lotus fruit and kudzu root, extracting the mixture, and then filtering; (5) adding the arrowroot extract prepared in step (4) to the red beans and mixing the boiled red beans with syrup and sugar to prepare red bean sediment; (6) Adding the Kkujippong branch extract, eggs, salt, syrup, vegetable oil, and butter from step (3) to the dough mixture powder prepared in step (2) above, mixing, and resting to produce sorghum red bean rice bread crust. ; (7) dividing the sorghum red bean rice bread layer prepared in step (6) and shaping the divided sorghum red bean rice bread layer so that the red bean sediment prepared in step (5) is included; and (8) baking the sorghum red bean rice bread formed in step (7) above.

Additionally, the present invention provides sorghum red bean rice bread prepared by the above method.

The sorghum red bean rice bread of the present invention is easily digested because it does not use wheat flour, and because it is mainly composed of grains such as rice, oats, and sorghum, it can be easily consumed as a meal replacement, and has a higher palatability and improved functionality for modern people. It is expected that this will contribute to promoting rice consumption.

Figure 1 shows a photograph of the sorghum red bean rice bread of the present invention.

In order to achieve the purpose of the present invention, the present invention

(1) preparing sorghum mixed powder by mixing sorghum powder, buckwheat rice powder, oat powder, and red yeast rice powder;

(2) preparing a dough mixture powder by mixing the sorghum mixture powder prepared in step (1) above with non-glutinous rice powder, glutinous rice powder, glutinous starch, and fine soft;

(3) adding water to a mixture of Cudrania eggplant, bamboo shoots, and Matari roots, extracting the mixture, and then filtering to prepare a Cudrania eggplant extract;

(4) preparing a kudzu root extract by adding water to a mixture of white lotus fruit and kudzu root, extracting the mixture, and then filtering;

(5) adding the arrowroot extract prepared in step (4) to the red beans and mixing the boiled red beans with syrup and sugar to prepare red bean sediment;

(6) Adding the Kkujippong branch extract, eggs, salt, syrup, vegetable oil, and butter from step (3) to the dough mixture powder prepared in step (2) above, mixing, and resting to produce sorghum red bean rice bread crust. ;

(7) dividing the sorghum red bean rice bread layer prepared in step (6) and shaping the divided sorghum red bean rice bread layer so that the red bean sediment prepared in step (5) is included; and

(8) It provides a method for manufacturing sorghum red bean rice bread, which includes the step of baking the sorghum red bean rice bread formed in step (7) above.

In the method for producing sorghum red bean rice bread of the present invention, the sorghum mixed powder in step (1) preferably contains 58 to 62% by weight of sorghum powder, 8 to 12% by weight of buckwheat rice powder, and oats, based on the total weight of the sorghum mixed powder. It can be prepared by mixing 18 to 22% by weight of powder and 8 to 12% by weight of red yeast rice powder, and more preferably, based on the total weight of the sorghum mixed powder, 60% by weight of sorghum powder, 10% by weight of buckwheat rice powder, and oat powder. It can be prepared by mixing 20% by weight and 10% by weight of red yeast rice powder.

In addition, in the method for producing sorghum red bean rice bread of the present invention, the dough mixture powder in step (2) preferably includes 13 to 17 g of sorghum mixture powder, 8 to 12 g of non-glutinous rice powder, 18 to 22 g of glutinous rice powder, and glutinous starch. It can be prepared by mixing 130 to 150 g and 23 to 27 g of Fine Soft, and more preferably, 15 g of sorghum mixed powder, 10 g of non-glutinous rice powder, 20 g of glutinous rice powder, 140 g of glutinous starch, and 25 g of Fine Soft. It can be manufactured.

By mixing the dough mixture powder under the same conditions as steps (1) and (2) above, it was possible to produce bread dough with excellent preference and quality because the flavors of the ingredients were well combined.

In addition, in the method for producing sorghum red bean rice bread of the present invention, the kkujippong eggplant extract in step (3) preferably contains 78 to 82% by weight of kkujippong eggplant, 8 to 12% by weight of bamboo shoots, and Matari, based on the total weight of the kkujippong eggplant mixture. It can be prepared by adding 8 to 12 times (v/w) water to a mixture of 8 to 12% by weight of roots, extracting at 70 to 90°C for 1 to 3 hours, and then filtering, and more preferably, kkujippong. Based on the total weight of the eggplant mixture, 10 times (v/w) water was added to a mixture of 80% by weight of Cudrania eggplant, 10% by weight of bamboo shoots, and 10% by weight of Matari root, extracted at 80°C for 2 hours, and then filtered. It can be manufactured. When used in the manufacture of bread using the Cudrania root extract prepared under the above conditions, the flavor and quality could be improved without causing discomfort.

In addition, in the method for producing sorghum red bean rice bread of the present invention, the arrowroot extract in step (4) is preferably obtained by adding 8 to 8 parts of water to a mixture of white lotus fruit and arrowroot root in a weight ratio of 4 to 6:4 to 6. It can be prepared by adding 12 times (v/w), extracting at 90-110°C for 50-70 minutes, and then filtering. More preferably, water is added to a mixture of white lotus fruit and arrowroot root in a weight ratio of 5:5. It can be prepared by adding 10 times (v/w), extracting at 100°C for 60 minutes, and then filtering. When kudzu root extract prepared under the above conditions was used to make bean paste, the taste of red bean bean paste could be further enhanced and preference could be improved.

In addition, in the method for producing sorghum red bean rice bread of the present invention, the red bean sediment in step (5) is preferably prepared by adding arrowroot extract to the red beans and adding grain syrup 18 to 22 to the red beans boiled at 90 to 110°C for 80 to 100 minutes. % (w/w) and 27-33% (w/w) of sugar, and more preferably by adding arrowroot root extract to red beans and boiling red beans at 100°C for 90 minutes with 20% syrup ( w/w) and 30% (w/w) sugar. By producing red bean paste under the above conditions, the ingredients were well combined and it was possible to produce a red bean paste with a deep sweet taste.

In addition, in the method for producing the sorghum red bean rice bread of the present invention, the sorghum red bean rice bread in step (6) preferably includes 210 to 250 g of dough mixture powder, 45 to 55 mL of Cudrania root extract, 1 to 2 eggs, and 2.5 salt. It can be prepared by adding and mixing ~3.5 g, 13-17 g of grain syrup, 18-22 g of vegetable oil, and 45-55 g of butter and resting at 2-6°C for 50-70 minutes, more preferably by mixing the dough. It can be prepared by mixing 230 g of powder with 50 mL of Kkujippong branch extract, 1-2 eggs, 3 g of salt, 15 g of grain syrup, 20 g of vegetable oil, and 50 g of butter and resting at 4°C for 60 minutes. By mixing and resting the ingredients under the above conditions, it was possible to produce a sorghum red bean rice bread crust suitable for making bread with a chewy and soft texture without fermentation odor and excellent flavor.

In addition, in the method for producing sorghum red bean rice bread of the present invention, the step (7) preferably involves dividing the sorghum red bean rice bread skin into 45 to 55 g pieces, and 35 to 45 g of red bean sediment is added to the divided sorghum red bean rice bread skin. It can be molded to include, and more preferably, the sorghum red bean rice bread skin can be divided into 50 g each, and the divided sorghum red bean rice bread skin can be molded to include 40 g of red bean sediment.

In addition, in the method for producing sorghum red bean rice bread of the present invention, step (8) preferably involves baking the molded sorghum red bean bread at 160 to 190°C for 10 to 20 minutes, and more preferably, baking the molded sorghum red bean bread for 10 to 20 minutes. Rice bread can be baked at 170-180℃ for 15 minutes. By baking under the above conditions, it was possible to produce sorghum red bean rice bread that was crispy on the outside and soft on the inside, with improved texture and excellent flavor.

The method for producing sorghum red bean rice bread of the present invention is, more specifically,

(1) Based on the total weight of sorghum mixed powder, 58 to 62% by weight of sorghum powder, 8 to 12% by weight of buckwheat rice powder, 18 to 22% by weight of oat powder, and 8 to 12% by weight of red yeast rice powder are mixed to make sorghum mixed powder. manufacturing a;

(2) Mix 13 to 17 g of sorghum mixed powder prepared in step (1) above, 8 to 12 g of non-glutinous rice powder, 18 to 22 g of glutinous rice powder, 130 to 150 g of glutinous starch, and 23 to 27 g of fine soft to make dough. Preparing mixed powder;

(3) Based on the total weight of the Cudrania eggplant mixture, add 8 to 12 times (v/w) water to the Cudrania eggplant mixture of 78 to 82 percent by weight of Cudrania sprouts, 8 to 12 percent by weight of bamboo shoots, and 8 to 12 percent by weight of Matari root. ) Adding and extracting at 70-90°C for 1-3 hours and then filtering to prepare a Cudrania root extract;

(4) Add 8-12 times (v/w) water to a mixture of white lotus fruit and arrowroot root in a weight ratio of 4-6:4-6, extract at 90-110℃ for 50-70 minutes, and filter. Preparing arrowroot extract;

(5) Add the arrowroot extract prepared in step (4) to the red beans and boil them at 90 to 110°C for 80 to 100 minutes, adding 18 to 22% (w/w) corn syrup and 27 to 33% (w) sugar. /w) to prepare red bean sediment;

(6) 210 to 250 g of the dough mixture powder prepared in step (2) above, 45 to 55 mL of the Kkujippong branch extract from step (3), 1 to 2 eggs, 2.5 to 3.5 g of salt, and 13 to 17 g of grain syrup. , adding 18-22 g of vegetable oil and 45-55 g of butter, mixing, and resting at 2-6°C for 50-70 minutes to prepare sorghum red bean rice bread crust;

(7) Divide the sorghum red bean rice bread skin prepared in step (6) into 45 to 55 g pieces, and shape the divided sorghum red bean rice bread skin to include 35 to 45 g of red bean sediment prepared in step (5). steps; and

(8) It may include baking the sorghum red bean rice bread formed in step (7) above at 160 to 190°C for 10 to 20 minutes,

More specifically

(1) Preparing sorghum mixed powder by mixing 60% by weight of sorghum powder, 10% by weight of buckwheat rice powder, 20% by weight of oat powder, and 10% by weight of red yeast rice powder, based on the total weight of the sorghum mixed powder;

(2) mixing 15 g of the sorghum mixed powder prepared in step (1) with 10 g of non-glutinous rice powder, 20 g of glutinous rice powder, 140 g of glutinous starch, and 25 g of fine soft to prepare a dough mixed powder;

(3) Based on the total weight of the Cudrania eggplant mixture, 10 times (v/w) water was added to the Cudrania eggplant mixture of 80% by weight of Cudrania eggplant, 10% by weight of bamboo shoots, and 10% by weight of Matari root, and kept at 80°C for 2 hours. Preparing a Cudrania eggplant extract by extracting and then filtering;

(4) adding 10 times (v/w) water to a mixture of white lotus fruit and arrowroot root in a weight ratio of 5:5, extracting at 100°C for 60 minutes, and then filtering to prepare arrowroot extract;

(5) Add the arrowroot extract prepared in step (4) to the red beans, boil them at 100°C for 90 minutes, mix 20% (w/w) corn syrup and 30% (w/w) sugar to make red bean sediment. manufacturing a;

(6) 230 g of the dough mixture powder prepared in step (2) above, 50 mL of the Kkujippong branch extract from step (3), 1 to 2 eggs, 3 g of salt, 15 g of grain syrup, 20 g of vegetable oil, and 50 g of butter. Adding g and mixing and resting at 4° C. for 60 minutes to prepare sorghum red bean rice bread crust;

(7) Dividing the sorghum red bean rice bread skin prepared in step (6) into 50 g pieces, and molding the divided red bean rice bread skin so that 40 g of the red bean sediment prepared in step (5) is included; and

(8) It may include baking the sorghum red bean rice bread formed in step (7) above at 170-180°C for 15 minutes.

The present invention also provides sorghum red bean rice bread prepared by the above method.

Hereinafter, the present invention will be described in detail with reference to preparation examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.

Manufacturing Example 1: Manufacturing of sorghum red bean rice bread

(1) Cleanly washed sorghum and peeled buckwheat rice were each steamed at 100°C for 10 minutes, dried in a dryer at 55°C for 18 hours, and then ground to 80-100 mesh to prepare sorghum powder and buckwheat rice powder.

(2) After removing the water from cleanly washed whole oat grains, they were air-dried, roasted in a stirrer at 180°C for 3 to 5 minutes, and then ground to prepare oat powder.

(3) After removing the moisture from cleanly washed non-glutinous rice and glutinous rice, they were ground to 80-100 mesh using a roll mill to prepare non-glutinous rice powder and glutinous rice powder, respectively.

(4) Red yeast rice was dried in a dryer at 55°C for 18 hours and then ground to 80-100 mesh using a roll mill to prepare red yeast rice powder.

(5) Based on the total weight of the sorghum mixed powder, 60% by weight of the sorghum powder prepared in step (1), 10% by weight of the buckwheat rice powder, 20% by weight of the oat powder prepared in step (2), and 20% by weight of the oat powder prepared in step (4). Sorghum mixed powder was prepared by mixing 10% by weight of the prepared red yeast rice powder.

(6) 10 g of non-glutinous rice powder and 20 g of glutinous rice powder prepared in step (3), 15 g of sorghum mixed powder prepared in step (5), 140 g of glutinous starch, and Finesoft 202 (hydroxypropyl phosphate transfer starch 88) %, powder sugar 12%) was mixed to prepare a dough mixture powder.

(7) Based on the total weight of the Cudrania eggplant mixture, purified water was added 10 times (v/w) to a mixture of 80% by weight of Cudrania eggplant, 10% by weight of bamboo shoots, and 10% by weight of Matari root, and then incubated at 80°C for 2 hours. After extraction for a period of time, the extract was filtered to prepare a Cudrania root extract.

(8) Purified water was added 10 times (v/w) to a mixture of white lotus fruit and arrowroot root in a weight ratio of 5:5, extracted at 100°C for 1 hour, and then filtered to prepare arrowroot extract.

(9) Pour purified water into the selectively washed red beans, and when it starts to boil, turn off the heat, discard the purified water, leaving only the red beans, and add twice (v/w) the arrowroot extract prepared in step (8) above to the remaining red beans compared to the red beans. Red beans boiled at 100°C for 90 minutes were taken out, and 20% (w/w) of corn syrup and 30% (w/w) of sugar compared to the boiled red beans were added to the boiled red beans and mixed well while heating to prepare red bean sediment. .

(10) 230 g of the dough mixture powder prepared in step (6) above, 1 to 2 eggs (50 to 100 g), 3 g of salt, 15 g of grain syrup, and 50 mL of kkujippong branch extract prepared in step (7) above. was mixed and mixed for 2 minutes with the mixer on low speed (1st stage). Next, add 20 g of vegetable oil (canola oil) and 50 g of butter to the well-mixed mixture, knead while mixing for 3 minutes on high speed (3rd level) in a mixer, and rest in a low temperature storage at 4°C for 1 hour to make sorghum red beans. Rice bread blood was prepared.

(11) The sorghum red bean rice bread crust prepared in step (10) was divided into 50 g pieces and pressed, and then shaped into a round shape so that 40 g of the red bean sediment prepared in step (9) was included in the sorghum red bean rice bread crust.

(12) The sorghum red bean rice bread formed in step (11) above was placed in an oven preheated to 180°C on top and 170°C on bottom and baked for 15 minutes.

Comparative Example 1: Manufacturing of sorghum red bean rice bread

Sorghum red bean rice bread was prepared by the method of Preparation Example 1, but the preparation of the Kujippong branch extract in step (7) and the arrowroot root extract in step (8) was omitted, and the arrowroot root extract and (10) were prepared in step (9). Sorghum red bean rice bread was prepared using purified water instead of the Kkujippong branch extract in the step.

Comparative Example 2: Manufacturing of sorghum red bean rice bread

Sorghum red bean rice bread was prepared by the method of Preparation Example 1, but when preparing the Cudrania branch extract in step (7), instead of using the bamboo shoots and Matari roots, purified water was added 10 times (v/w) to the Cudrania branches and then heated to 80°C. Cudrania branch extract prepared by extraction for 2 hours and then filtered was used, and when preparing the arrowroot root extract in step (8), white lotus fruit was not used, and purified water was added 10 times (v/w) to the arrowroot root. Sorghum red bean rice bread was prepared using arrowroot root extract prepared by extracting at 100°C for 1 hour and then filtering.

Comparative Example 3: Manufacturing of sorghum red bean rice bread

Manufacture sorghum red bean rice bread by the method of Preparation Example 1, but when preparing the extract in step (7), instead of using Cudrania sprigs and Matari roots, 10 times (v/w) of purified water was added to the bamboo shoot and then 2 times at 80°C. The extract prepared by extracting for a period of time and then filtered was used, and when preparing the extract in step (8), arrowroot root was not used. Purified water was added 10 times (v/w) to the white lotus fruit and incubated at 100°C for 1 hour. Sorghum red bean rice bread was prepared using the extract prepared by extraction and filtration.

Comparative Example 4: Manufacturing of sorghum red bean rice bread

(1) Cleanly washed sorghum and peeled buckwheat rice were each steamed at 100°C for 30 minutes, dried in a dryer at 70°C for 8 hours, and then ground to 80-100 mesh to prepare sorghum powder and buckwheat rice powder.

(2) After removing the water from cleanly washed whole oat grains, they were air-dried, roasted in a stirrer at 150°C for 10 minutes, and then ground to prepare oat powder.

(3) After removing the moisture from cleanly washed non-glutinous rice and glutinous rice, they were ground to 80-100 mesh using a roll mill to prepare non-glutinous rice powder and glutinous rice powder, respectively.

(4) Red yeast rice was steamed at 100°C for 10 minutes, dried in a dryer at 35°C for 36 hours, and then ground to 80-100 mesh using a roll mill to prepare red yeast rice powder.

(5) Based on the total weight of the sorghum mixed powder, 30% by weight of the sorghum powder and 20% by weight of the buckwheat rice powder prepared in step (1), 10% by weight of the oat powder prepared in step (2), and 10% by weight of the oat powder prepared in step (4) Sorghum mixed powder was prepared by mixing 40% by weight of the prepared red yeast rice powder.

(6) 20 g of non-glutinous rice powder and 10 g of glutinous rice powder prepared in step (3), 25 g of sorghum mixed powder prepared in step (5), 120 g of glutinous starch, and Finesoft 202 (hydroxypropyl phosphate transfer starch 88) %, powder sugar 12%) was mixed to prepare a dough mixture powder.

(7) Based on the total weight of the Cudrania eggplant mixture, 10 times (v/w) of purified water was added to a mixture of 50% by weight of Cudrania eggplant, 25% by weight of bamboo shoots, and 25% by weight of Matari root, and then 5 times at 100°C. After extraction for a period of time, the extract was prepared by filtering.

(8) Purified water was added 10 times (v/w) to a mixture of white lotus fruit and arrowroot root in a weight ratio of 7:3, extracted at 70°C for 3 hours, and then filtered to prepare arrowroot extract.

(9) Pour purified water into the selectively washed red beans, and when it starts to boil, turn off the heat, discard the purified water, leaving only the red beans, and add twice (v/w) the arrowroot extract prepared in step (8) above to the remaining red beans compared to the red beans. Red beans boiled at 100°C for 90 minutes were taken out, and 30% (w/w) of corn syrup and 20% (w/w) of sugar compared to the boiled red beans were added to the boiled red beans and mixed well while heating to prepare red bean sediment. .

(10) 205 g of the dough mixture powder prepared in step (6) above, 1 to 2 eggs (50 to 100 g), 6 g of salt, 20 g of grain syrup, and 70 mL of kkujippong branch extract prepared in step (7) above. was mixed and mixed for 2 minutes with the mixer on low speed (1st stage). Next, 30 g of vegetable oil (canola oil) and 37 g of butter were added to the well-mixed mixture, kneaded in a mixer on high speed (3rd level) for 3 minutes, and left in a low temperature storage at 4°C for 1 hour to make sorghum red beans. Rice bread blood was prepared.

(11) The sorghum red bean rice bread crust prepared in step (10) was divided into 50 g pieces and pressed, and then shaped into a round shape so that 40 g of the red bean sediment prepared in step (9) was included in the sorghum red bean rice bread crust.

(12) The sorghum red bean rice bread formed in step (11) above was placed in an oven preheated to 180°C on top and 170°C on bottom and baked for 15 minutes.

Example 1: Measurement of total phenolic compound content

Total phenolic compound content was analyzed according to the Folin-Denis method. After preparing each sample extract, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteau's phenol reagent was added, and the mixture was mixed in a shaking bath at 27°C. After 5 minutes, 1 ml of saturated NaCO ₃ solution was added, mixed, left at room temperature for 1 hour, and the absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The phenol compound content was quantified after creating a calibration curve using the concentrations of catechin, chlorogenic acid, and tannic acid.

Comparison of total phenolic content of sorghum, red bean and rice bread sample Total phenol content (ppm) catechin chlorogenic acid tannic acid Comparative Example 1 32.4±1.6 48.2±1.2 37.6±2.0 Comparative Example 2 40.1±1.2 60.2±1.8 47.2±1.2 Comparative Example 3 38.4±1.0 57.7±1.0 42.3±1.0 Comparative Example 4 45.6±2.6 72.4±1.6 50.0±2.0 Manufacturing Example 1 56.8±2.5 97.8±2.4 66.4±2.0

The total phenol compound content of the sorghum red bean rice bread prepared by the methods of Comparative Examples 1 to 4 and Preparation Example 1 is shown in Table 1. As can be seen in Table 1, based on the total phenol content quantified by chlorogenic acid, the total phenol content of Preparation Example 1 was the highest at 97.8 ppm, and Comparative Example 1 was the lowest. Among the comparative examples, Comparative Example 4 showed the highest level. Therefore, manufacturing sorghum red bean rice bread using the method of Preparation Example 1 showed the highest total phenol content.

Example 2. Flavonoid content

To measure the total flavonoid content, each sample was prepared as an extract at an appropriate concentration, 1.0 ml of the sample solution was placed in a test tube, and 10 ml of diethylene glycol was added and mixed well. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a water bath at 37°C for 1 hour, and then the absorbance was measured at 420 nm. In the blank test, a 50% methanol solution was treated in the same way instead of the sample solution, and a standard curve was prepared using naringin (Sigma Co., USA), from which the total flavonoid content was calculated.

Comparison of total flavonoid content in sorghum, red bean and rice bread sample Total flavonoid content (ppm) Comparative Example 1 26.6±2.5 Comparative Example 2 31.1±1.6 Comparative Example 3 28.4±2.6 Comparative Example 4 39.0±1.2 Manufacturing Example 1 48.2±2.2

The total flavonoid content of the sorghum red bean rice bread prepared by the method of Comparative Examples and Preparation Example 1 is shown in Table 2 above. As can be seen in Table 2, the total flavonoid content of the sorghum red bean rice bread of Preparation Example 1 was the highest, and among the comparative examples, Comparative Example 4 was the highest.

Example 3: DPPH radical scavenging ability test

To determine antioxidant activity, the antioxidant activity of each extract was measured by hydrogen electron donation ability. Samples of various concentrations were diluted with methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. This mixed sample was reacted in the dark for 30 minutes and then the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance relative to the control was calculated using the following equation.

An = (A ₀ -A)/A ₀ × 100

An: Antioxidant activity against DPPH radical scavenging ability (%)

A ₀ : Absorbance of DPPH solution without added sample

A: Absorbance of the sample reacted with DPPH in the reaction solution

Comparison of DPPH radical scavenging ability of sorghum, red bean and rice bread sample DPPH radical scavenging ability (%) 5,000 ppm 10,000 ppm 20,000 ppm Comparative Example 1 11.3±1.2 20.8±1.8 38.2±1.6 Comparative Example 2 18.3±1.1 29.1±1.2 47.1±2.8 Comparative Example 3 16.4±0.8 26.2±1.6 44.3±2.6 Comparative Example 4 20.2±0.7 35.4±0.7 51.0±2.0 Manufacturing Example 1 24.2±1.8 46.1±1.8 69.4±3.8

The DPPH radical scavenging activity results of the sorghum red bean rice bread prepared by the methods of Comparative Examples 1 to 4 and Preparation Example 1 are shown in Table 3 above. At a concentration of 20,000 ppm of each extract, the DPPH radical scavenging activity of the sorghum red bean rice bread prepared by the method of Preparation Example 1 was the highest at 69.4%, and at the same concentration, the sorghum red bean rice bread of Comparative Example 1 showed the lowest activity. Therefore, it was found that the sorghum red bean rice bread prepared by the method of Preparation Example 1 had high antioxidant properties.

Example 4: Nitrite scavenging ability test

As another method to determine antioxidant properties, nitrite scavenging activity can be measured by mixing 40 μl of each sample extract in 20 μl of 1 mM NaNO ₂ and 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH). 4.2) or 140 μl of 0.2M citrate buffer (pH 6.0) was used to adjust the volume to 200 μl. This reaction solution was reacted in a constant temperature water bath at 37°C for 1 hour, then 1000 ㎕ of 2% acetic acid, Griess reagent (1% sulfanilic acid prepared with 30% acetic acid, and 1% naphthylamine ( naphthylamine) mixed in a 1:1 ratio (prepared immediately before use) was added, mixed well, reacted for 15 minutes at room temperature blocked from light, and the absorbance was measured at 520 nm to determine the nitrite scavenging ability as follows.

N(%) = [1-(A-C)/B]×100

N: nitrite scavenging ability

A: Absorbance after adding 1mM NaNO ₂ to the sample and reacting for 1 hour

B: 1mM NaNO ₂ absorbance

C: Control absorbance

Comparison of nitrite scavenging ability of sorghum, red bean and rice bread sample Nitrite scavenging ability (%) Comparative Example 1 24.0±1.8 Comparative Example 2 34.7±1.6 Comparative Example 3 30.2±2.6 Comparative Example 4 38.5±2.2 Manufacturing Example 1 46.6±2.0

The results of the nitrite scavenging ability of the sorghum red bean rice bread prepared by the method of Comparative Examples and Preparation Example 1 are shown in Table 4 above. As can be seen in Table 4, the sorghum red bean rice bread prepared by the method of Preparation Example 1 showed the highest nitrite scavenging activity, while the comparative examples showed relatively low activity compared to Preparation Example 1.

Example 5: Sensory properties

For the sensory test, a total of 80 people, including 20 adolescents (10 men and women), 20 housewives, 20 adult men, and 20 people over 65 years old (10 men and women each), were asked to consume each sorghum red bean rice bread. , scent, taste, texture, and overall preference are divided into 1 point very bad, 4 points bad, 3 points average, 4 points good, 5 points very good. The average is calculated after 3 repetitions using a 5-point preference scale. It was.

Comparison of sensory properties of sorghum, red bean and rice bread sample incense taste Texture Comprehensive preference Comparative Example 1 3.8 3.7 4.0 3.8 Comparative Example 2 4.2 4.0 4.1 4.1 Comparative Example 3 4.1 3.9 4.0 4.0 Comparative Example 4 4.3 4.1 4.2 4.2 Manufacturing Example 1 4.6 4.7 4.5 4.6

As can be seen in Table 5, as a result of the sensory evaluation of each sorghum red bean rice bread, Preparation Example 1 was higher than the comparative examples in terms of aroma, taste, texture, and overall preference, confirming that it was preferred by the evaluators. I was able to. Accordingly, it was found that both functionality and sensory properties of the sorghum red bean rice bread prepared by the method of Preparation Example 1 were significantly improved.

Although the manufacturing examples and examples of the present invention are presented above, the present invention is not limited to the above, and various modifications may be made within the technical scope of the present invention, and such modifications will fall within the scope of the claims of the present invention.

Claims (5)

(1) preparing sorghum mixed powder by mixing sorghum powder, buckwheat rice powder, oat powder, and red yeast rice powder;
(2) preparing a dough mixture powder by mixing the sorghum mixture powder prepared in step (1) above with non-glutinous rice powder, glutinous rice powder, glutinous starch, and fine soft;
(3) adding water to a mixture of Cudrania eggplant, bamboo shoots, and Matari roots, extracting the mixture, and then filtering to prepare a Cudrania eggplant extract;
(4) preparing a kudzu root extract by adding water to a mixture of white lotus fruit and kudzu root, extracting the mixture, and then filtering;
(5) adding the arrowroot extract prepared in step (4) to the red beans and mixing the boiled red beans with syrup and sugar to prepare red bean sediment;
(6) Adding the Kkujippong branch extract, eggs, salt, syrup, vegetable oil, and butter from step (3) to the dough mixture powder prepared in step (2) above, mixing, and resting to produce sorghum red bean rice bread crust. ;
(7) dividing the sorghum red bean rice bread layer prepared in step (6) and shaping the divided sorghum red bean rice bread layer so that the red bean sediment prepared in step (5) is included; and
(8) A method for producing sorghum red bean rice bread, comprising the step of baking the sorghum red bean rice bread formed in step (7) above. The method of claim 1, wherein the cucumber branch mixture in step (3) is a mixture of 78 to 82% by weight of cucumber branch, 8 to 12% by weight of bamboo shoots, and 8 to 12% by weight of Matari root, based on the total weight of the cucumber branch mixture. Manufacturing method of characterized sorghum red bean rice bread. According to paragraph 2,
(1) Based on the total weight of sorghum mixed powder, 58 to 62% by weight of sorghum powder, 8 to 12% by weight of buckwheat rice powder, 18 to 22% by weight of oat powder, and 8 to 12% by weight of red yeast rice powder are mixed to make sorghum mixed powder. manufacturing a;
(2) Mix 13 to 17 g of sorghum mixed powder prepared in step (1) above, 8 to 12 g of non-glutinous rice powder, 18 to 22 g of glutinous rice powder, 130 to 150 g of glutinous starch, and 23 to 27 g of fine soft to make dough. Preparing mixed powder;
(3) Based on the total weight of the Cudrania eggplant mixture, add 8 to 12 times (v/w) water to the Cudrania eggplant mixture of 78 to 82 percent by weight of Cudrania sprouts, 8 to 12 percent by weight of bamboo shoots, and 8 to 12 percent by weight of Matari root. ) Adding, extracting, and then filtering to prepare a Cudrania eggplant extract;
(4) adding 8 to 12 times (v/w) water to a mixture of white lotus fruit and arrowroot root in a weight ratio of 4 to 6:4 to 6, extracting and filtering to prepare arrowroot extract;
(5) Add the arrowroot extract prepared in step (4) to the red beans and mix the boiled red beans with 18-22% (w/w) of corn syrup and 27-33% (w/w) of sugar to prepare red bean sediment. steps;
(6) 210 to 250 g of the dough mixture powder prepared in step (2) above, 45 to 55 mL of the Kkujippong branch extract from step (3), 1 to 2 eggs, 2.5 to 3.5 g of salt, and 13 to 17 g of grain syrup. , adding 18 to 22 g of vegetable oil and 45 to 55 g of butter, mixing and resting to prepare sorghum red bean rice bread crust;
(7) Divide the sorghum red bean rice bread skin prepared in step (6) into 45 to 55 g pieces, and shape the divided sorghum red bean rice bread skin to include 35 to 45 g of red bean sediment prepared in step (5). steps; and
(8) A method for producing sorghum red bean rice bread, comprising the step of baking the sorghum red bean rice bread formed in step (7) above. According to paragraph 3,
(1) Based on the total weight of sorghum mixed powder, 58 to 62% by weight of sorghum powder, 8 to 12% by weight of buckwheat rice powder, 18 to 22% by weight of oat powder, and 8 to 12% by weight of red yeast rice powder are mixed to make sorghum mixed powder. manufacturing a;
(2) Mix 13 to 17 g of sorghum mixed powder prepared in step (1) above, 8 to 12 g of non-glutinous rice powder, 18 to 22 g of glutinous rice powder, 130 to 150 g of glutinous starch, and 23 to 27 g of fine soft to make dough. Preparing mixed powder;
(3) Based on the total weight of the Cudrania eggplant mixture, add 8 to 12 times (v/w) water to the Cudrania eggplant mixture of 78 to 82 percent by weight of Cudrania sprouts, 8 to 12 percent by weight of bamboo shoots, and 8 to 12 percent by weight of Matari root. ) Adding and extracting at 70-90°C for 1-3 hours and then filtering to prepare a Cudrania root extract;
(4) Add 8-12 times (v/w) water to a mixture of white lotus fruit and arrowroot root in a weight ratio of 4-6:4-6, extract at 90-110℃ for 50-70 minutes, and filter. Preparing arrowroot extract;
(5) Add the arrowroot extract prepared in step (4) to the red beans and boil them at 90 to 110°C for 80 to 100 minutes, adding 18 to 22% (w/w) corn syrup and 27 to 33% (w) sugar. /w) to prepare red bean sediment;
(6) 210 to 250 g of the dough mixture powder prepared in step (2) above, 45 to 55 mL of the Kkujippong branch extract from step (3), 1 to 2 eggs, 2.5 to 3.5 g of salt, and 13 to 17 g of grain syrup. , adding 18-22 g of vegetable oil and 45-55 g of butter, mixing, and resting at 2-6°C for 50-70 minutes to prepare sorghum red bean rice bread crust;
(7) Divide the sorghum red bean rice bread skin prepared in step (6) into 45 to 55 g pieces, and shape the divided sorghum red bean rice bread skin to include 35 to 45 g of red bean sediment prepared in step (5). steps; and
(8) A method for producing sorghum red bean rice bread, comprising the step of baking the sorghum red bean rice bread formed in step (7) above at 160 to 190°C for 10 to 20 minutes. Sorghum red bean rice bread manufactured by the method of any one of claims 1 to 4.