KR20020073620A - The functional bread making by the supplementation with silkworm powder and process for preparation thereof - Google Patents

Abstract

PURPOSE: A process of preparing functional bread by acidifying dough with lactic acid when adding silkworm powder into bread material to increase fermentation power, and adding ascorbic acid, sodium stearyl lactylate and gluten to improve quality of bread is provided. Whereby, the bread has a high content of protein and fibrous material, and reduces total cholesterol and LDL-cholesterol and a neutral lipid. CONSTITUTION: A mixture of 0.1 to 10% by weight of silkworm powder, 45 to 63% by weight of wheat flour, 0 to 10% by weight of sugar, 0 to 10% by weight of shortening, 0.5 to 2% by weight of salt, 0.5 to 2% by weight of nonfat dry milk, 1 to 3% by weight of yeast, 0.01 to 1% by weight of a quality improver and 25 to 35% by weight of water is kneaded, fermented and then baked. The quality improver is an organic acid, ascorbic acid and sodium stearyl lactylate.

Description

The functional bread making by the supplementation with silkworm powder and process for preparation

The present invention relates to a functional bread containing silkworm powder and a method for producing the same. More specifically, the present invention relates to a functional bread and a method for producing the same, which are added to silkworm powder that reduces serum cholesterol and neutral lipids and has a hypoglycemic effect.

Silkworms are rich in protein since ancient times and have been used mainly as food rather than medicinal, and has been reported to reduce blood sugar by delaying the decomposition and absorption of sugar after ingestion. The mechanism of hypoglycemic action by silkworm powder administration is known to be due to the α-glucosidase activity inhibitory action.

As the diet becomes westernized and bread becomes a staple food rather than a snack or a favorite food, research is being actively conducted to improve bread quality and baking aptitude. For example, the nutrition of bread by the addition of lysine, a restriction amino acid of wheat flour, the volume improvement by the addition of oxidants of ascorbic acid or potassium bromate, the addition of cysteine and protease Research has been made for the softening of the dough and shortening the dough time. However, there are not many researches on baking to confer the function of treating or preventing disease.

Silkworm powder is a high protein and rubber substrate-containing raw material, which contains a lot of fiber and enzymes, so its nutritional value is high, but its pH is high. Protease is present, which affects mixing and fermentation when added to bakery. As a functional natural food material, there is a problem in adding silkworm powder having high added value to baking.

The present inventors have studied to solve the above problems, and by using the inert protease (integer) to identify a new method that can improve the properties of the dough, significantly increase the volume and quality of the bread, lactic (lactic) acid) was added to improve the fermentation ability by adjusting the pH of the dough, and ascorbic acid (SSL), sodium stearyl lactylate (SSL) and gluten were added to improve the quality. And the present invention was completed by confirming that there is a physiologically active effect of significantly reducing neutral lipids.

Accordingly, an object of the present invention is to provide a bread to which silkworm powder is added.

Another object of the present invention is to provide a method for producing bread to which the silkworm powder is added.

The object of the present invention is to add a silkworm powder to flour to provide a method for identifying the problem of baking, and always to ensure the baking aptitude when the silkworm powder is added to baking acidic dough with lactic acid (lactic acid) to restore the fermentation power In order to improve the quality of the bread, ascorbic acid (SSL), sodium stearyl lactylate (SSL), and gluten were prepared to make bread. Through the sensory test of the prepared silkworm flour, the quality was confirmed to be excellent. Animal experiments were achieved by confirming that there is a physiological activity that significantly reduces serum cholesterol and neutral lipids.

Hereinafter, the configuration and operation of the present invention.

Figure 1 is an electrophoresis result of measuring the protease of silkworm powder and wheat flour heat-treated with unheated silkworm powder and steam.

A: silkworm powder heat-treated, B: silkworm powder unheated, C: flour

Figure 2 is a graph showing the results of measuring the activity of the protease of silkworm powder according to the heat treatment.

3 is a graph showing Extensograms of dough with different amounts of silkworm powder added.

Figure 4 is a graph showing the ratio of the elongation and resistance value (R / E) of the dough according to the amount of silkworm powder added.

FIG. 5 is a graph showing an extensogram of a dough to which silkworm powder and heat treated silkworm powder are added, respectively.

FIG. 6 is a graph showing the ratio of elongation and resistance (R / E) of dough, each of which comprises silkworm powder not heat treated and silkworm powder heat treated.

7 is a graph showing the change in hardness of bread according to the amount of silkworm powder during storage at 25 ℃.

8 is a graph showing the effect of silkworm powder and cholesterol-added bread on total cholesterol, LDL-cholesterol and HDL-cholesterol in rats.

9 is a graph showing the effect of silkworm powder and cholesterol-added bread on HDL-cholesterol / total cholesterol and arteriosclerosis index in rats.

10 is a graph showing the effect of silkworm powder and cholesterol-added bread on serum triglycerides in rats.

The present invention is a direct kneading method by adding 0.5%, 1%, 2%, 3%, 4% of silkworm powder heat treated with breaking water or steam to baking materials of flour, sugar, shortening, salt, skim milk powder, yeast and water, respectively. Baking with; Measuring enzyme activity in silkworm powder; Measuring a Farinograph, Amylograph, and Extensograph of the prepared dough; Fermenting the dough to measure changes in pH and amino acids during baking; Baking the dough in an oven to evaluate the texture of the bread; Evaluating the quality of the bread; Improving the quality of the bread; It consists of measuring physiological activity through animal experiments.

The basic compounding ratio of the raw material used in the baking of the present invention is 45 to 63% by weight of wheat flour, 0.1 to 4.5% by weight of silkworm powder, 0 to 10% by weight of sugar, 0 to 10% by weight of shortening, 0.5 to 2% by weight of salt skim milk 0.5 It consists of-2 weight%, yeast 1-3 weight%, and water 25-35%. The most preferred compounding ratio is 54.5% by weight of flour, 1.0% by weight of silkworm powder, 2.7% by weight of sugar, 2.2% by weight of shortening, 1.0% by weight of salt, 1.6% by weight of skim milk powder, 1.6% by weight of yeast, and 35.4% by weight of water.

The flour used in the present invention may be used as long as it is suitable for baking, but Daehan Flour Co., Ltd. was used as a first-class powder. Silkworm powder was prepared by lyophilization of silkworms from the Gyeongnam Sancheong Agricultural Cooperative for 5 days and 3 days.East is Ottogi Saeng yeast, salt is Hanju refined salt, shortening is Samlip oil, and skim milk is Seoul milk. Each cooperative product was used.

In order to compensate for the bakery problem and improve the quality of bread in the basic blending ratio, 0.1-0.5 wt% lactic acid, 100-150 ppm ascorbic acid, sodium stearyl lactylate based on the basic blending ratio , SSL) 0.01-0.3 wt% were further added. The most suitable here are 0.2% by weight lactic acid, 130 ppm ascorbic acid and 0.15% by weight of sodyan stearyl lactirate.

The rats used in the animal experiments of the present invention were used for sale from three animals.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example: Preparation of Functional Bread Added Silkworm Powder

The basic compounding ratio of the raw material used for baking is shown in Table 1. Two kinds of silkworms were heat-treated in boiling water for 2 minutes and steamed, respectively, and mixed and kneaded with lactic acid, ascorbic acid and SSL.

Baking was a straight dough method modified from Finny (Cereal Chem., 61, 20-26 (1984)). In the manufacturing process, the remaining raw materials were added to the clean-up state except for shortening by using a Hobarter mixer. Shortening was added to the clean-up dough, mixed for 3 minutes at 1 speed, and then mixed until the optimum dough was formed at 2 speed. The final kneading temperature after mixing was 26 ℃. The primary fermentation was carried out to the optimum fermentation state in a fermentor (Daeyoung Ind., Seoul) at 27 ° C and relative humidity of 80%. The first fermented dough was divided into 180 g and rounded, followed by 15 minutes of intermediate fermentation. After the middle fermentation is finished, degassing using a straw and mold the dough into a cylindrical shape and put three pieces (180 × 3) in the bread mold, and the dough expands to 1 cm height of bread mold at 85% of the relative humidity of the fermentation chamber at 37 ° C. The secondary fermentation was performed until. After the second fermentation, the dough was baked in an oven at 190-200 ° C. (Daeyoung Ind., Seoul).

Blending ratio of raw silk added bread (Unit:%) sample flour SW ¹⁾ Sugar shortening Salt NFDM²⁾ East water Control ³⁾ 100 ⁴⁾ 5 4 2 3 3 Variable SW0.5 100 0.5 5 4 2 3 3 SW1.0 100 1.0 5 4 2 3 3 SW2.0 100 2.0 5 4 2 3 3 Variable SW3.0 100 3.0 5 4 2 3 3 SW4.0 100 4.0 5 4 2 3 3 1) SW: Silkworm powder 2) NFDM: Non fat dry milk 3) Control: Wheat flour 100% .4)-: None.

Experimental Example 1 Measurement of Protease Activity in Silkworm Powder

Protease acts on the gluten in the dough and breaks it down into amino acids, which shortens the mixing time of the dough and promotes softening ripening of the dough. It is also known to reduce the structure by reducing the gluten tissue forming the skeleton of the dough by a reducing action. As compared to normal dough, silkworm dough was weakened with gluten as the fermentation time progressed, and the resistance of the dough was significantly reduced. Thus, the protease activity in silkworm powder related to protease was measured.

Electrophoresis was performed by SDS-PAGE (15% acrylamide) in the method of Laemmli, UK, Nature. 227, 680-685 (1970) to observe the change in the electrophoretic separation form of silkworm protein. Markers include myosin (200 KDa), β-galactosidase (116.3 KDa), phosphorylase b (97.4 KDa), serum album (66.2 KDa), ovalbamine (45 KDa), carbonic anhydrase (31 KDa), trypsin inhibitor (21.5 KDa), lysozyme (14.4 KDa), and aprotinin (6.5 KDa) were purchased from Bio-Larva (Hercules, CA. USA).

As a result of electrophoresis, as shown in FIG. 1, all of the proteins having a molecular weight of 31 KDa were present in the silkworm powder, which was heat treated or not. These proteins were determined to be enzymes with protease activity. In particular, the amount of this protein in silkworm powder is so high that it forms a darker band than wheat flour, and it has been shown that a significant amount of protease is present in silkworm powder. Bands of 28.5 KDa and 14.4 KDa were observed in unheated silkworm powder (B). These bands were not found in the heated silkworm powder (A), indicating that these proteins were denatured and insoluble by heat treatment. Judging.

A sample for measuring protease activity was added to 20 g of 0.1 M sodium phosphate in 0.1 g of a powder sample, homogenized for 10 minutes, and the supernatant centrifuged at 10,000 × g with a Whatman No. 4 filter paper. The filtrate was used through. Protein concentration measurement was measured using a bicysinonic acid (BCA) protein assay kit (Sigma, St. Louis, MO, U.S.A.). Protein concentration of the solution was determined using Bovine serum albumin as the standard protein. The protein concentration of silkworm powder and heat-treated silkworm powder was corrected to 100 ㎍ / mL and used for the enzyme activity experiment.

Enzyme activity was measured by modifying the method of Anson (J. physiol., 22,79-84 (1939)) to measure the activity of neutral protease in silkworm powder and heat-treated silkworm powder. 1 mL (100 μg / mL) of the sample extract (coenzyme solution) and 1 mL of 0.6% casein were mixed and reacted in a water bath at 37 ° C. for 30 minutes, and 2.5 mL of 5% TCA was added to stop the enzymatic reaction. The enzyme activity was measured by centrifugation at 12,000 × g for 10 minutes, and then _, 2.5 ml of 0.55 M sodium carbonate (Na ₂ CO _{3) and} 0.5 ml of Folin-ciocalteau reagent diluted with distilled water were added to 1 ml of the supernatant. The reaction was measured at 660 nm for 30 minutes, and the absorbance was measured at 660 nm.The enzyme activity was expressed by converting the reaction solution and the control group into the tyrosine content in the standard curve.The active unit was 1 mL of enzyme solution corresponding to 1 µg for 1 minute. The amount to be defined was defined as 1 unit.

As a result of measuring the protease activity, the casein resolution of heat treated silkworm powder as shown in FIG. protease) was observed to occur. This result indirectly suggests that the proteins (28.5 and 14.4KDa) present in the silkworm powder, which are not heated, as shown in the electrophoresis, are proteins having protease activity, particularly 28.5. The protein of KDa is a protein denatured by heat treatment and is considered to be an enzyme that is mainly involved in the decomposition of gluten.

Therefore, if you maintain the excessive activity of protease in silkworm powder during baking as it is, gluten is destroyed by protease action during the baking process, which decreases gas retention and elongation and elasticity. In order to improve the bakery properties, the protease present in silkworm powder should be inactivated and used as a raw material.

Experimental Example 2 Investigation of Physical Properties of Dough

It was measured using a parinograph (farinograph, Brabender, Germany) according to the AACC method, and analyzed using an amilograph (amylograph, Brabender, Germany) according to the AACC method. In accordance with the AACC method, 300 g of the sample (based on 14% moisture) was placed in a parinograph mixer and 2% (6 g) of salt in distilled water of 2-5% less than the absorption rate of the parinograph. A solution in which was dissolved was used. The mixture was mixed for 1 minute, left for 5 minutes, and kneading was started again to adjust the amount of absorption as necessary to reach the center of the curve at 500 B.U. of the farinograph. After the dough was finished, 150 g (2 pieces) of dough were formed into a cylindrical shape by rounding about 20 times in an extensograph (Brabender, Germany) rounder. It was fermented in a fermenter at 30 ° C. ± 2 ° C. for 45, 90 and 135 minutes, and the elongation, resistance and total area of the dough were measured at each time. The elongation (E) is the distance from the start point to the end (mm), the resistance (R) is the highest height (B.U.) of the graph, and these ratios are expressed as R / E. Farinogram characteristic values according to the amount of silkworm powder added are shown in Table 2.

Determination of Farinogram with Addition of Silkworm Powder Silkworm powder (%) 0 0.5 1.0 2.0 3.0 4.0 Absorption rate (%) 63.1 63.3 63.5 63.7 64.0 64.2 Dough reaching time (min) 1.5 1.5 1.5 1.5 1.5 1.5 Dough formation time (min) 5.0 4.0 4.0 4.0 4.5 6.5 Stability (min) 15 15.2 14.4 14.0 13.5 14.0 Weakness (B.U.) 40 50 55 45 55 65

Absorption rate of control was 63.1%, silkworm powder 1.0%, 2.0% and 4.0%, respectively, 63.5%, 63.7% and 64.2%, respectively. The dough reaching time, which indicates the hydration rate of the dough, was 1.5 minutes in the control group, and 0.5% of the silkworm powder was increased from 0.5% to 4.0%.

The dough formation time was 5.0 minutes in the control. Silkworm powder showed a slight change from 4.0% of the control group to 4.0 minutes until the addition of 2.0%, but the time was longer than the control group to 6.5 minutes with the 4.0% addition. The stability of the control group was 15 minutes, 0.5% of silkworm powder, 15.2 minutes, and 4.0% of 14.0 minutes. The degree of weakening was 40 B.U. in control, 1.0% in 50 B.U. and 4.0% in 65 B.U., respectively, as silkworm powder increased. Amylogram characteristic values according to the amount of silkworm powder are shown in Table 3.

Amylogram Characteristic Values of Silkworm Powder Silkworm powder (%) 0 0.5 1.0 2.0 3.0 4.0 Start temperature (℃) 25.0 25.0 25.0 25.0 25.0 25.0 Gelatinization start temperature (℃) 59.5 59.5 59.5 59.5 59.5 61.0 Viscosity Temperature (℃) 90.0 90.0 90.0 91.0 91.0 92.0 Maximum viscosity (B.U.) 780 770 780 900 995 1000

The starting temperature of gelatinization was 59.5 ℃ for control and 59.5 ℃ did not change until 3.0% silkworm powder was added, but 4.0% added increased to 61.0 ℃. The highest viscosity temperature was 90 ℃ for wheat flour, 0.5% and 1.0% for silkworm powder, but 3.0% for 91 ℃ and 4.0% for 92 ℃.

The highest viscosity was 780 B.U. The 1.0% silkworm powder was 780 B.U., which was not different from the control, but the 2.0% was 900 B.U., 3.0% 995 B.U. and 4.0% added 1000 B.U. The highest viscosity is used as an indicator for predicting the effect of α-amylase during the baking process. If the highest viscosity value is high, the α-amylase activity is low. Is high. It has been found that there are inhibitors of α-glycosidase involved in carbohydrate (sugar) metabolism. These glycolysis inhibitors include ribitol, 11 deoxynojirimycins, 2 fagomines, 2 arabinitols, carlystegin and trophane. It is known that these substances accumulate in silkworm powder such as tropane, and these substances have a function of inhibiting α-glycosidase activity to lower blood sugar.

The viscosity of the amygram is greatly influenced by the activity of the enzyme and the degree of swelling of the starch. It is reported that the degree of swelling of the starch particles is greatly promoted at the pH of the suspension, that is, alkalinity. In this experiment, the increase in the highest viscosity indicates that these sugar degradation inhibitors in silkworm powder also inhibited the α-amylase activity of wheat flour. Therefore, it is guessed that peak viscosity becomes high.

Extensogram of the dough according to the amount of silkworm powder (extensogram) is shown in Figure 3, the characteristic values are shown in Table 4.

Characteristics of Extensogram According to Silkworm Powder Addition Silkworm powder (%) 0 0.5 1.0 2.0 3.0 4.0 Water absorption rate (%) 60 59.9 60.6 60.7 60.9 61.3 Elongation (mm) 45 minutes 183 163 167 163 146 144 90 minutes 170 144 154 151 139 136 135 minutes 162 164 164 155 125 85 Resistance (B.U.) 45 minutes 560 420 340 280 210 200 90 minutes 610 410 290 180 130 130 135 minutes 700 310 180 120 100 100 Total area (㎠) 45 minutes 133 96 84 66 45 43 90 minutes 124 86 65 40 25 21 135 minutes 149 72 45 23 13 10

The resistance of the control group increased from 560 B.U. at 45 minutes to 610 B.U. at 90 minutes and to 700 B.U. at 135 minutes. The elongation values were shortened to 162 mm after the first 45 minutes of 183 mm, 90 minutes of 170 mm, and 135 minutes. R / E (resistance / extensibility) ratio was 3.06 to 4.32 over time until 45 minutes and 135 minutes. Flour dough, a control of Figure 3 has a balance of resistance and elongation, suggesting good gas retention and baking ability, and showed a typical strong powder.

Comparing control and silkworm powder 4.0% after 45 minutes, elongation was 183 mm, 4.0% 144 mm, and resistance was 560 B.U., 4.0% 200 B.U. The total area of 133 ㎠ and 4.0% 43 ㎠ of the control group showed a tendency to decrease significantly in the silkworm powder added group, respectively, than the control group. After 135 minutes, elongation ranged from 162 mm to 85 mm, resistance ranged from 700 BU to 100 BU and total area ranged from 149 cm2 to 10 cm2. As the resistance increased, the resistance rapidly decreased. This result is generally opposite to the increase in the elongation of the dough and the increase in the resistance as the fermentation time elapses.

4 shows a change in R / E value, which is a ratio of elongation and resistance values. The control group without silkworm powder increased with time, but the silkworm powder added showed a decrease in R / E, but the dough was weakened. The unusual phenomenon that the resistance is sharply decreased even though the fermentation time has elapsed when the silkworm powder is added is that a large amount of protease present in the silkworm powder decomposes the protein during fermentation, which weakens the gluten structure and greatly reduces the dough resistance. It seems to be. In addition, due to the addition of silkworm powder, the effect of diluting the protein and acting as a substance that interferes with the formation of gluten when mixed, there is a cause of low resistance. Protease acts on gluten and breaks down into amino acids, which shortens the mixing time and promotes softening of the dough. In addition, it is known to reduce and weaken the gluten tissue forming the skeleton of the dough by a reducing action. 5 and Table 5 are extensograms comparing and comparing heat treated silkworm powder (NHSW) and heat treated silkworm powder (HSW) in order to confirm the cause.

Characteristics of Extensograms of Unheat Treated Silkworm Powder (NHSW) and Heat Treated Silkworm Powder (HSW) Silkworm powder 0% Silkworm Powder 2.0% Heat-treated silk powder 2.0% Silkworm Powder 4.0% Heat-treated silkworm powder 4.0% Water absorption rate (%) 60 60.7 62.8 61.3 64.2 Elongation (minutes) 45 minutes 183 163 150 146 150 90 minutes 170 151 140 139 135 135 minutes 162 155 131 125 124 Resistance (B.U.) 45 minutes 560 280 610 210 520 90 minutes 610 180 740 130 720 135 minutes 700 120 760 100 820 Total area (㎠) 45 minutes 133 66 120 45 110 90 minutes 124 40 125 25 117 135 minutes 149 23 127 13 125

Table 5 shows that after 45 minutes, the resistance was 280 B.U. and 210 B.U., respectively, when 2.0% and 4.0% of unheated silkworm powder (NHSW) was added. The heat treated silkworm powder (HSW) 2.0% and 4.0% were 610 B.U. and 520 B.U., respectively. After 135 minutes, the non-heat treated silkworm powder (NHSW) 2.0% 4.0% was 120 BU and 100 BU, while the heat treated silkworm powder (HSW) 2.0% and 4.0% were 760 BU and 820 BU, respectively. Was recovered to the same level as the control, indicating the normal physical properties of the dough. Figure 6 shows the change in the R / E value of the ratio of the elongation and resistance value with or without heat treatment of silkworm powder. R / E values of 2.0% and 4.0% silkworm powder (NHSW) were not significantly decreased with fermentation time, but HSW 2.0% and 4.0% of silkworm powder, heat treated with fermentation time, R / E was found to increase with the control. Therefore, by inactivating the protease of silkworm powder showed the effect of improving the physical properties of the dough to the same level as the control. Therefore, the addition of silkworm powder during baking is much lower than the case of using flour, so the volume of bread is greatly reduced and the quality is reduced, so pretreatment is required to inhibit the enzymatic activity of silkworm powder during bread production.

Experimental Example 3 Measurement of Physicochemical Changes in Baking Process

Step 1: pH change investigation

The pH of the dough was measured by taking 10 g of the sample in a 250 mL beaker, adding 100 mL of distilled water, mixing the mixture uniformly, and leaving the mixture at 25 ° C. for 30 minutes. The dough was measured up to 150 minutes at 30 minute intervals of fermentation time.

Silkworm powder had a pH of 8.31 and wheat flour of 5.80, which was significantly higher than that of wheat flour. Silkworm powder was expected to affect fermentation due to its high mineral and protein content. In the case of making bread, silken powder is added and it is thought that it is necessary to adjust the pH of dough to overcome the delay of fermentation.

In this experiment, silkworm powder (0%, 1.0%, 2.0%, 3.0% and 4.0%) and 2.0% silkworm powder were added to 2.0% silkworm powder to adjust the pH of the dough. Separated by% A. The pH change of these dough was measured up to 150 minutes at 30 minutes interval of fermentation time.

As a result, the pH of dough after mixing was 5.94, 1.0%, 2.0%, 3.0% and 4.0% of silkworm powder, respectively, 5.96, 5.98, 6.02 and 6.12, respectively. . SW2.0% A which adjusted the pH of dough by adding lactic acid was 5.86, which was lower than the control. Until 30 minutes after fermentation, the pH drop of the control and all the silkworm flours was slow. At 60 minutes, the pH-adjusted SW2.0% A began to drop to 5.65, similar to the control's 5.68. The addition of lactic acid to the silkworm dough added lowered the pH to acidify the dough, which could be seen to overcome the delay of fermentation. When the silkworm powder was added 1.0% and 4.0%, the pH was 5.70 and 5.78, respectively, and the rate of pH decrease during fermentation was slower than that of the control. In general, as the fermentation time continued, the decrease in pH was slower in silkworm flour added groups than in the control. This is thought to affect the delay of fermentation of yeast due to the addition of silkworm powder.

Step 2: Amino Acid Change

The measurement of amino acid change during the baking process was measured by a method such as Bidlingmeyer, and the results are shown in Table 6.

Measurement of Amino Acid Change (Unit: mg%) amino acid Silkworm powder 0% Silkworm powder 2.0% After mixing After fermentation bread After mixing After fermentation bread Aspartic acid 19.24 4.66 7.48 9.42 4.68 9.36 Glutamic acid 25.63 53.97 141.62 71.75 99.38 120.81 Serine 5.96 10.18 15.95 9.74 17.83 22.00 Arginine 3.55 1.69 1.46 2.78 4.11 5.95 Threonine 2.97 8.20 8.64 5.81 12.24 13.16 Glycine 3.01 4.18 3.90 3.17 4.91 6.85 Alanine 13.04 9.30 10.50 8.89 8.35 11.65 Proline 3.65 22.70 5.02 0.78 36.31 2.51 Valine 5.44 15.12 10.70 7.41 12.99 14.96 Methionine 0.35 6.25 4.50 1.15 5.93 2.85 Isoleucine 5.56 12.38 11.54 6.30 12.81 14.28 Leucine 11.64 17.76 26.56 16.27 29.36 34.13 Phenylalanine 5.85 15.40 19.41 12.99 21.64 21.23 Cystine 1.84 11.62 10.00 9.49 40.24 9.09 Lysine 4.57 2.09 3.54 2.37 2.27 4.87 Histidine 3.64 3.45 6.39 4.36 3.69 8.98 Tyrosine 9.17 4.30 2.73 5.31 7.02 7.28 Sum 125.11 203.25 289.95 178.00 323.75 309.98

The total free amino acid after kneading was 125.11 mg% for the control and 178.00 mg% for the 2.0% silkworm powder. After fermentation, the control group was 203.25 mg%, but the 2.0% silkworm powder added 323.75 mg%, which had more free amino acid in the silkworm powder added.

Glutamic acid, proline and cystine, which were freed during the fermentation process, were detected more in silkworm powder than control. These amino acids are mainly involved in the viscoelasticity of the dough, and the content of free glutamic acid was 53.97 mg% after fermentation, but silkworm powder was 99.38 mg% after fermentation. The addition sphere was more liberated. In the case of proline, after fermentation, the control was 22.70 mg% and the silkworm powder added was 36.31 mg%, which was more free than the control. In addition, the content of cystine after fermentation was 11.62 mg% in the control, while silkworm added was 40.24 mg%, which was higher than the control. As such, these major amino acids affecting the viscoelasticity of the dough resulted in more liberation in the silkworm powder added group than the control. This suggests that the protease contained in large amounts of silkworm powder greatly affects the proteolytic activity during fermentation, so that amino acids are more liberated in silkworm powder added group than the control group.

Table 4 and FIG. 3, which measure the extensograph fermentation characteristics of the silkworm powder-added dough, show that the resistance is significantly decreased in the silkworm powder added group as compared to the control, as a result of the fermentation time. Seemed.

Therefore, the content of free amino acids such as glutamic acid, proline, and cystine, which affect the viscoelasticity of dough, is more liberated from silkworm dough than fermentation during the fermentation process. Influenced interactions were weaker than the control, and the effect of the addition of a reducing agent on silkworm powder was shown.

Experimental Example 4 Evaluation of Texture of Bread

The texture of bread was measured using Rheometer (Sun Scientific Co. Ltd., CR-200D. Japan) and repeated three times of hardness, cohesiveness, elasticity, adhesiveness and crushing. It was. The measurement conditions of the rheometer (Rheometer) are shown in Table 7, and the compression ratio was 50%. After the bread was baked and left at room temperature for 2 hours, the bread was placed in a polyethylene vinyl bag and stored for 4 days to measure the physical properties of the bread.

Rheometer Measurement Conditions Sample height 30 mm Sample length 30 mm Threshold diameter 30 mm Load cell 10 Kg Chart speed 200 mm / min Table speed 60 mm / min

The texture characteristics of the silkworm added bread were measured for hardness, elasticity, adhesiveness, cohesiveness and crushing. The results are shown in Table 8. The hardness of the control increased from 158 g / cm 2 to 192 g / cm 2 when the hardness increased from 137 g / cm 2 and silk powder 0.5% to 4.0%. Generally, factors affecting the hardness of bread include moisture content of bread, the degree of development of pores, and the volume of bread. The more well pore-developed bread, the greater its volume and softness, resulting in lower hardness. When silkworm powder is added, the pore size of the bread appears to be high due to the small, dense and thick cell walls of the inner pores. Elasticity and cohesiveness were higher with more silkworm powder added than the control. The adhesiveness and crushing property also increased as the amount of silkworm powder increased, indicating that the bread was firm.

The effect of silkworm powder addition on the hardness of bread during storage is shown in FIG. 7. In general, it was found that the change in the firmness of the bread significantly progressed for 24 hours after the production. On the 1st day after baking, the hardness was higher than that of the control as the silkworm powder increased. However, as the storage time elapsed, the hardness increase of the silkworm powder tended to be lower than that of the control. By adding silkworm powder, aging was delayed. This is considered to be due to the fiber effect contained in silkworm powder.

Texture Characteristics of Breads Prepared with Different Amounts of Silkworm Powder Silkworm powder (%) 0 0.5 1.0 2.0 3.0 4.0 Hardness (g / ㎠) 137 158 162 169 183 192 Elasticity 0.838 0.967 0.976 0.983 0.978 0.986 Cohesive 0.860 0.875 0.852 0.870 0.902 0.900 Sticky 76 85 84 108 125 128 Crushable 74 83 82 106 120 131

Experimental Example 5: Evaluation of Bread Quality

Step 1: Quality Characteristics

To investigate the quality characteristics of silkworm added bread, the following methods were used. The weight of the bread was measured after baking for 1 hour at room temperature after baking, and the volume of the bread was measured as three samples each by a seed replacement method, and then expressed as a specific value (mL / g). The trauma and injuries of the bread were evaluated for symmetry, skin color, texture, pore and internal color. The results are shown in Table 9. The fermentation time of the control group increased to 55 minutes, silkworm powder 1.0%, 3.0% and 4.0% increase to 63 minutes, 65 minutes and 70 minutes, and the fermentation time tended to be longer with silkworm powder. Therefore, yeast due to silkworm powder seems to be affected by the inhibition of fermentation. Absorption rate of the dough increased from 0.5% to 4.0% of silkworm powder, showing the same absorption rate as 63.0% of the control. The volume of bread was 2151 mL in the control. When 2.0% and 4.0% of silkworm powder were added, the volume decreased as silkworm powder increased to 1773 mL and 1394 mL, respectively. The volume ratio was 4.43, silkworm powder 2.0% and 4.0%, respectively, 3.63 and 2.83, respectively.

It is known that gluten content and quality and the degree of gluten formation at the time of mixing significantly affect the bread volume in flour bread production. The decrease in volume due to the addition of silkworm powder is thought to be due to a decrease in the volume of bread due to gluten weakening due to the activity of protease present in silkworm powder and inhibition of gluten formation upon mixing. The addition of 2.0% silkworm powder was found to be somewhat similar to that of the control in the evaluation of the appearance and internal appearance of bread.

Quality Characteristics of Bread by Addition of Silkworm Powder bread Silkworm powder 0% Silkworm powder 0.5% Silkworm powder 1.0% Silkworm powder 2.0% Silkworm powder 3.0% Silkworm powder 4.0% Fermentation time (min) 55 58 63 65 65 70 Absorption rate (%) 63.0 63.0 63.0 63.0 63.0 63.0 Bread volume (mL) 2,151 2,112 1,892 1,773 1,512 1,394 Bread weight (g) 485 486 488 488 490 492 Volume ratio 4.43 4.35 3.88 3.63 3.09 2.83 Interior evaluation 9.0 8.8 8.2 7.9 5.3 4.1 Appearance evaluation 9.0 8.9 8.1 7.8 5.1 4.5 1) Ten points are excellent based on 10 points, 6 points are moderate (acceptable), 5 points are moderate (unacceptable), 1 point is bad

Step 2: sensory evaluation

The sensory evaluation of bread was carried out with bread stored at room temperature for 1 day. The trained sensory test staff consisted of 12 students in the Baking & Bakery Department of Hyejeon University. Samples were marked with the three-digit number recorded by random numbers and placed on a plate and provided to a partitioned personal examination table. Evaluation was to first evaluate the smell and color for taste, flavor, texture and color. Evaluation was very good 10 points, good 8 points, normal 6 points, bad 4 points, very bad We made 2 points. Statistical analysis of the results were tested for significance by the Duncan multiple range test using (Statistical analysis system) SAS program ^{(Duncan, s multiple range test)} .

After the bread was prepared by varying the amount of silkworm powder added, taste, aroma, texture, color, and overall acceptability were evaluated using the 10-point symbol scale method as shown in Table 10. In all of the evaluation items, no significant difference was found to 2.0% of silkworm powder. However, in the case of more than 3.0% of silkworm powder, the overall preference was significantly lowered, and the appropriate amount of silkworm powder in baking was 2.0%. Therefore, the quality improvement test of silkworm added bread was conducted at 2.0% level of silkworm powder, which was found to be an appropriate amount in the overall preference.

Sensory evaluation results bread Silkworm powder 0% Silkworm powder 0.5% Silkworm powder 1.0% Silkworm powder 2.0% Silkworm powder 3.0% Silkworm powder 4.0% flavor 7.8 ± 0.6 ^a 7.6 ± 0.5 ^a 7.1 ± 0.7 ^a 6.3 ± 0.5 ^ab 4.9 ± 0.7 ^b 3.6 ± 0.8 ^c Scent 7.7 ± 0.5 ^a 7.6 ± 0.7 ^a 7.1 ± 0.5 ^a 6.8 ± 0.6 ^a 5.1 ± 0.8 ^b 4.3 ± 0.8 ^b Organization 8.0 ± 0.6 ^a 7.4 ± 0.5 ^a 6.9 ± 0.5 ^ab 6.4 ± 0.7 ^b 5.1 ± 0.9 ^c 4.1 ± 0.9 ^c color 7.9 ± 0.5 ^a 7.9 ± 0.7 ^a 7.5 ± 0.7 ^a 7.0 ± 0.7 ^a 5.3 ± 0.8 ^b 3.9 ± 0.7 ^c Comprehensive Preference 8.0 ± 0.6 ^a 7.5 ± 0.5 ^a 7.2 ± 0.7 ^a 6.9 ± 0.5 ^a 4.3 ± 0.8 ^b 4.0 ± 1.0 ^c

Experimental Example 6: Quality Improvement of Bread

Step 1: Quality Characteristics

Extensograph As shown in the results of FIGS. 3 and 4, the problem that the physical properties of the dough during the fermentation are greatly weakened when the silkworm powder is added is determined to be a protease present in the silkworm powder. Also, the pH of silkworm powder was 8.3, much higher than that of wheat flour, and the protein was also high.

In silkworm bread, the quality of the bread was reduced by the addition of silkworm powder. In order to solve the problem of bakery due to the characteristics of the silkworm powder, the quality of the bread was improved by the method of mixing control and inactive treatment of enzyme of silkworm powder as follows. Gluten weakening of the dough due to the addition of silkworm powder, pH adjustment of the various problems, such as protease (protease) inactivation method of silkworm powder was used in the steam treatment and heat treatment in boiling water to manufacture. As for the improvement ratio, ascorbic acid, lactic acid and sodium stearyl lactylate (SSL) were added to the silkworm powder 2.0% (SW2.0%) addition group based on the basic mixture ratio. By adjusting. SW2.0% A was added 130ppm ascorbic acid and 0.2% lactic acid to the silkworm powder heat-treated with steam. SW2.0% B added SSL 0.15% to SW2.0% A. SW0.2% C was added 130ppm ascorbic acid and 0.2% lactic acid to silkworm powder heat-treated in boiling water. SW2.0% D added an additional 0.15% SSL to SW2.0% C. Ascorbic acid is known to affect gluten properties by forming secondary and tertiary network structures with high molecular weight glutenin by making S-H crosslinks as S-S bonds as oxidizing agents.

The evaluation method of the quality of the bread manufactured by the compounding ratio improved in this way is the same as the evaluation method of the bread before the improvement, and the result is shown in Table 11.

Quality of Bread Made at Improved Formulation bread Silkworm powder 0% Silkworm powder 2.0% Silkworm powder 2.0% A Silkworm powder 2.0% B Silkworm powder 2.0% C Silkworm powder 2.0% D Fermentation time (min) 55 65 55 55 55 55 Absorption rate (%) 63.0 63.0 64.3 64.3 63.0 63.0 Bread volume (mL) 2151 1773 2113 2123 2115 2125 Bread weight (g) 485 488 485 486 485 485 Volume ratio 4.44 3.63 4.36 4.37 4.36 4.38 Internal Evaluation ¹⁾ 9.0 7.9 8.8 8.8 8.9 8.8 Appearance evaluation 9.0 7.8 8.9 8.8 8.8 8.9 1) Ten points are excellent based on 10 points, 6 points are moderate (acceptable), 5 points are moderate (unacceptable), 1 point is bad

Absorption was 63.0% in the control and SW2.0%, but the absorption rate of SW2.0% A and SW2.0% B was 64.3%. The absorption of SW2.0% C and SW2.0% D was 63.0%, which was the same as the control. The volume of bread was 1773 mL for SW2.0% and 2151 mL for control. The volume of bread prepared with the improved blending ratio was 2113 mL for SW2.0% A, 2123 mL for SW2.0B%, 2115 mL for SW2.0% C, and 2125 mL for SW2.0% D. It was confirmed that this effect is greatly improved. The fermentation time was 55 minutes in the control and SW2.0% was 65 minutes, but the fermentation time of the improved blending ratios SW2.0% A, SW2.0% B, SW2.0% C and SW2.0% D It showed the same trend of normal fermentation as the control. The volume ratios of SW2.0% A, SW2.0% B, SW2.0% C, and SW2.0% D were higher than SW2.0% and almost the same as the control. Appearance and internal evaluation of bread showed that the improved experimental group was close to the control group and scored higher than SW2.0%. This improved method was able to overcome the problems of baking and improve the quality when added silkworm powder.

Step 2: sensory evaluation

The sensory evaluation method of the bread produced by the improved method is the same as the sensory evaluation method of the bread before the improvement and the results are shown in Table 12. Evaluation of taste, fragrance, texture, color and overall acceptability using SW2.0%, SW2.0% A, SW2.0% B, SW2.0% C and SW2.0% D using 10-point symbolic scale The significance test for was done with the Duncan's multiple range test. In all evaluation items, SW2.0% A, SW2.0% B, SW2.0% C, and SW2.0% D did not show any significant difference from the control and the acceptability of SW2.0% without heat treatment It was found to fall significantly. Therefore, the bread made with the improved blending ratio was improved in quality and appeared to have high preference.

Sensory Evaluation of Breads Prepared by Improvement Formulation Ratio bread Silkworm powder 0% Silkworm powder 2.0% Silkworm powder 2.0% A Silkworm powder 2.0% B Silkworm powder 2.0% C Silkworm powder 2.0% D flavor 7.8 ± 0.6 ^a 6.6 ± 0.5 ^b 7.3 ± 0.7 ^ab 7.3 ± 0.7 ^ab 7.4 ± 0.5 ^ab 7.3 ± 0.5 ^ab Scent 7.7 ± 0.5 ^a 6.8 ± 0.6 ^a 7.4 ± 0.5 ^a 7.5 ± 0.5 ^a 7.5 ± 0.5 ^a 7.6 ± 0.5 ^a Texture 8.0 ± 0.6 ^a 6.4 ± 0.7 ^b 7.6 ± 0.7 ^a 7.5 ± 0.5 ^a 7.5 ± 0.5 ^a 7.6 ± 0.5 ^a color 7.9 ± 0.5 ^a 7.2 ± 0.7 ^a 7.5 ± 0.5 ^a 7.6 ± 0.5 ^a 7.6 ± 0.5 ^a 7.7 ± 0.5 ^a Comprehensive Preference 8.0 ± 0.6 ^a 6.6 ± 0.5 ^b 7.5 ± 0.5 ^ab 7.6 ± 0.5 ^a 7.6 ± 0.5 ^a 7.6 ± 0.5 ^a

Experimental Example 7: Animal Experiment

Stage 1: Weight gain, dietary intake and dietary efficiency

Four-week-old male rats were distributed from three experimental animals (Suwon), dried and powdered by adding 2.0% and 4.0% bread and silkworm powder, respectively. Was added to each of the rats to feed the diet. The rats used in the experiments were reared for 6 weeks in a group of eight rats weighing 170 ± 15 g. Body weight was expressed as weight gain by subtracting the weight from the final body weight before the start of the experiment. The results are shown in Table 13.

Variation from the control was determined by Student's t-test to examine statistical significance. The p value was determined to be significant when less than 5%.

The weight gain, dietary intake and dietary efficiency of rats fed cholesterol and silkworm powder were fed to rats and then fed to rats. Bread ¹⁾ Dietary Intake (g / day) Weight gain (g / day) Dietary efficiency (%) Silkworm powder 0% 20.52 ± 0.73 4.02 ± 0.14 0.20 ± 0.02 Silkworm powder 2.0% 22.01 ± 0.63 3.70 ± 0.17 0.17 ± 0.02 Silkworm powder 4.0% 23.05 ± 0.59 3.41 ± 0.23 0.15 ± 0.01 ^* Note 1) Bread contains 0.5% cholesterol.

The dietary efficiency of the bread added with 2.0% and 4.0% silkworm powder was higher than that of the control group compared with the control group, but there was no significant difference. There was a significant decrease and there was no significant difference in the amount added.

Second step: serum cholesterol

The bread prepared by adding 0%, 2.0% and 4.0% silkworm powder was dried and powdered, fed with 0.5% cholesterol and fed to the rat's feed, and fasted for 12 hours on the last day of experimental breeding. Blood was drawn from the abdominal aorta. The collected blood was checked for coagulation, left at 4 ° C. for 40 minutes, and centrifuged at 3000 × g for 10 minutes to separate serum. Total cholesterol and HDL-cholesterol (HDL-cholesterol) activity was determined by Kit, Noma et al. (Clin. Chem. 25, 1480 ?? 1486 (1979)) and Tiez et al. Chem., 13,352-539 (1966)), LDL-cholesterol (LDL density lipoprotein-cholesterol) value was determined by Folch's Friedwald (J. Biol chem. 226, 497-). 501 (1957)).

Results of measuring the effects on the total cholesterol, HDL-cholesterol, LDL-cholesterol and HDL-C / TC (HDL-cholesterol / total cholesterol) and camellia cure index of rats measured by the same method as shown in FIG. Same as

The effects on total cholesterol, HDL-cholesterol, LDL-cholesterol, HDL-C / TC (HLD-cholesterol / total cholesterol) and arteriosclerosis index are measured and shown in FIG. 8 and FIG. 9. In FIG. 8, serum total cholesterol The concentration of the control group was 94.7 ± 3.4 mg / dL, and silkworm powder 2.0% and 4.0% were 76.1 ± 1.7 mg / dL and 74.1 ± 0.9 mg / dL, respectively. Significantly decreased tendency was confirmed that silkworm bread added to the serum cholesterol lowering effect. The control group of HDL-cholesterol in the total cholesterol was 33.2 ± 2.3 mg / dL, and the 2.0% and 4.0% group of silkworm bread added with 36.2 ± 1.8 mg / dL and 36.9 ± 3.3 mg / dL, respectively. An increase in cholesterol content was observed. The LDL-cholesterol concentration was 40.9 ± 3.7 mg / dL in the control group, whereas the 2.0% and 4.0% silkworm powder groups were 21.4 ± 2.5 mg / dL and 19.5 ± 3.1 mg / dL, respectively. This showed a decreasing effect. The results of this experiment suggest that silkworm bread has an effect on serum lipid concentration.

9 shows the results of HDL-C / TC and arteriosclerosis index. The HDL-C / TC ratio was also 0.35 ± 0.02 in the induction group, but silkworm powder added 2.0% and 4.0% of silkworms were 0.48 ± 0.02 and 0.50 ± 0.01, respectively. Feeding flour added bread significantly increased. The increase in HDL-cholesterol suggests that coronary artery disease can be prevented by transporting cholesterol from peripheral tissues to the liver to prevent cholesterol deposition on the wall of the vessel. The atherosclerosis index indicating the risk of atherosclerosis was 1.85 ± 0.02 in the control group fed with silkworm powder, and 2.0% and 4.0% of the silkworm powder were 1.10 ± 0.01 and 1.01 ± 0.01, respectively. It is expected to have an effect of improving hypercholesterolemia by showing a significant reduction.

Step 3: Serum triglyceride measurement

The bread prepared by adding 0%, 2.0% and 4.0% silkworm powder was dried and powdered, and then fed with rat feed for 6 weeks with 0.5% cholesterol, and the same method as the method for measuring total cholesterol and HDL-cholesterol. The result of measuring serum triglycerides is shown in FIG. 10. Neutral lipid concentration of the control group was 103.2 ± 5.6 mg / dL, 2.02.4% silkworm powder, 92.4 ± 3.9 mg / dL, 4.0.88% 88.4 ± 5.2 mg / dL, respectively. The effect was reduced.

Hypercholesterolemia is a risk factor for cardiovascular disease, and it is important to improve serum lipids in the prevention and treatment of chronic adult diseases. Therefore, research on meal therapy has been actively conducted. Atherosclerosis is a very complex disease caused by a variety of causes, and the cause and mechanism of the pathology are still unclear. However, there is no doubt that it is directly related to fat metabolism in vivo. As shown in the results of this experiment, silkworm powder added bread significantly lowered serum cholesterol and reduced triglyceride levels in animal experiments. Therefore, it can be expected to prevent and treat fat loss and atherosclerosis. It is expected to be.

As described above, the present invention prepared by adding silkworm powder heat-treated with boiling water or steam to improve the quality of the non-heat-treated silkworm powder or bread, and containing lactic acid, ascorbic acid, SSL, and gluten as described above. Silkworm flour-containing bread has high protein and fiber content, lowers total cholesterol and LDL-cholesterol, and has excellent physiological effect of lowering arteriosclerosis index and reducing neutral lipid, which is a very useful invention in the food industry as a functional bread. .

Claims (4)

Silkworm powder 0.1-10 wt%, wheat flour 45-63 wt%, sugar 0-10 wt%, shortening 0-10 wt%, salt 0.5-2 wt%, skim milk powder 0.5-2 wt%, yeast 1-3 wt% And 0.01-1% by weight of a quality improving agent and water of 25-35% of water are mixed, kneaded, fermented, molded and baked. The method of claim 1, wherein the silkworm powder is not heat-treated or heat-treated with boiling water or steam to improve bread quality. The method of claim 1, wherein the quality improving agent is an organic acid including lactic acid, ascorbic acid, sodium stearyl lactylate, and a method for producing a bread containing silkworm powder. A bread containing silkworm powder produced by the method of claim 1.