KR20030024936A - Method for making functional bread using persimmons peel - Google Patents

Abstract

PURPOSE: A method for preparing functional bread using persimmon skin as a substitute material of wheat flour, together with conventional material for bread such as wheat flour, sugar, salt, margarine, shortening, egg or the like is provided. Whereby, the product has the taste and flavor peculiar to persimmon as well as the nutrition contained therein. CONSTITUTION: The skin of persimmon is washed, dried with hot air at 40 to 60deg.C and ground to 160 to 200 meshes. Thereafter, wheat flour, sugar, salt, margarine, shortening, an egg and the like as a conventional ingredients are added to the persimmon skin powder. The mixture is blended in a mixing ball, fermented and baked in an oven. The bread contains 4 to 12% by weight of persimmon skin powder, based on the total weight of the material.

Description

Method for making functional bread using persimmons peel}

The present invention relates to a method for manufacturing functional bread using persimmon, and more particularly, to highlight functionality by adding persimmon to be discarded in the production of dried persimmon.

In recent years, as the social structure is organized and developed due to the development of industry and the improvement of economic level, according to the changes in daily life and diet, consumers have recently become more interested in low-calorie products or products that have given functionality to the diet under the influence of various health information. Soaring.

In addition, due to the westernization of dietary life, the proportion of bread products is increasing as a substitute for stocks. Among them, bread is baked by fermenting flour and yeast, and it is widely used because of high calories and soft texture. In recent years, bread has been produced with the addition of extracts such as green tea, soy flour, sorghum, soy protein, safflower seeds, spices, and pine needles.

On the other hand, persimmon is a major domestic fruit that produces more than 200,000 M / T per year, and consumption is increasing rapidly. In particular, persimmons grown in Gyeongbuk, mainly in Sangju, are separated and distributed to raw fruit or used for manufacturing persimmons. A significant amount of persimmon skin produced in the production of dried persimmons are used for feed, but most of them are disposed of on site, causing environmental problems.

However, persimmon rind is a resource rich in pigment components such as carotenoids, polyphenols such as tannins, and dietary fiber, and has high utility value as a new food material.

Accordingly, the present invention, which focuses on the above-described points, a method of manufacturing bread using gampi to improve the soundness of the diet and prevent waste of resources by using gampi as a useful functional material that can replace wheat flour in baking. To provide that purpose.

1 is a graph measuring the DPPH radical scavenging ability of the extract

Figure 2 is a graph measuring the antihypertensive activity of gampi methanol extract

3 is a cross-sectional view of a bread prepared by varying the amount of gampi

4 is an amylograph measuring the gelatinization characteristics of the dough according to the amount added

Figure 5 (a) is an enlarged state of the scanning microscope of bread without adding gampi (ratio: 400 times)

Figure 5 (b) is an enlarged state of the scanning microscope of bread according to the amount of gampi added (5% addition) (ratio: 400 times)

Figure 5 (c) is an enlarged state of the scanning microscope of the bread according to the amount of gampi added (10% addition) (ratio: 400 times)

In order to achieve the above object, the present invention comprises the steps of weighing the subsidiary materials, such as sugar, salt, margarine, shortening, eggs and marshmallow additives in the main ingredients of flour; Placing the weighed ingredients into a mixing bowl and mixing with water; And after the first fermentation, intermediate fermentation, secondary fermentation baked in the oven characterized in that it comprises a step of cooling at room temperature.

As another feature of the present invention, the marshmallow additive is dried in hot air at 40-60 ° C. and ground to 160-200 mesh to be used in the dark place.

As still another feature of the present invention, the marshmallow additive is blended at 4 to 12 wt% with respect to the entire material.

First, the components and efficacy of the gampi used as an additive in the present invention are verified, and then the gampi, a useful functional material, is added to the bread to investigate the physical and sensory quality characteristics of the dough and the product.

Experimental methods and results for verifying the composition and efficacy of the gampi are as follows, and the experimental gampi powder was selected from Sangju Dungsi varieties produced in October 2000 in Sangju-gun, Gyeongbuk.

(1) general ingredients

Moisture is obtained by atmospheric drying at 105 ° C, crude protein is obtained by Kjeldahl method, crude fat is obtained by Soxhelt extraction method, crude ash is obtained by incubation at 550 ° C, crude fiber is obtained by AOAC method which is improved by Henneberg-Stohmann method, and soluble nitrogen is 100 The values of moisture, crude protein, crude fat, crude ash, and crude fiber were determined as the limiting values.

As a result, as shown in Table 1, the general component of persimmon peel was found to be composed of 13.74% of soluble nitrogen-free (saccharides), other crude fiber, crude protein, crude ash, crude fat except water.

(2) DPPH radical scavenging ability

DPPH (α, α-diphenyl-β-picrylhydrazyl) radical scavenging ability is described by Blois [Antioxidant determination by the use of a stable free radical. Nature, 181, 1199 (1958)] added 0.2 mL of the lanceolate rind extract and 0.8 mL of 4 × 10 ^-4 M DPPH solution to the ethanol titer according to the method described above. Was compared with the absorbance of the control (sample without addition) was calculated by the following formula.

DPPH radical scavenging capacity (%) =

Oxygen molecules are activated by environmental toxins such as ultraviolet rays, radiation and pesticides in and out of the living body to generate free oxygen radicals, and these free oxygen radicals also generate free radicals by oxidation of components such as fats in foods or living bodies. These free radicals oxidize cell membrane components, DNA, and the like in our human bodies, and become substances that cause various diseases and aging such as atherosclerosis, heart disease, and cancer. Therefore, a substance capable of encouraging or removing such free radicals may be a raw material for antioxidants, health functional foods and medicines for preventing diseases.

For this purpose, DPPH radical scavenging ability was measured by adding methanol extracts at concentrations of 10 ppm and 100 ppm. As shown in FIG. 1, the radical scavenging ability was 3.66% at 10 ppm and 15.51% at 100 ppm. Seemed. It was shown to have a lower antioxidant activity compared to BHT and α-tocopherol. Therefore, gampi may be used as a functional material for the prevention of diseases caused by free radicals such as arteriosclerosis.

(3) antihypertensive activity

Determination of angiotensin converting enzyme (ACE) inhibitory activity was performed by Cushman and Cheng [Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem. Phamacol., 20, 1637 (1971)] was carried out in the following steps.

First, 10 g of acetone powder in rabbit lung was suspended in 100 mL of 50 mM sodium borate buffer (pH 8.3), stirred at 4 ° C. for 24 hours, and then centrifuged at 15,000 × g for 30 minutes to generate ACE. Histidine-Leucine (Hip-His-Leu) was dissolved in 50 mM sodium borate buffer (pH 8.3) at a concentration of 15 mM was used as a substrate. For the measurement of ACE inhibitory activity, 0.05 mL of substrate solution was added to 0.05 mL of Sangjuk extract, and left at 37 ° C for 5 minutes. After adding 0.05 mL of ACE enzyme solution, the reaction was carried out again at 37 ° C for 1 hour, followed by 1 N HCl 0.25 mL was added to stop the reaction. In the blank test, 0.05 mL of distilled water was used instead of the sample extract, and the control group was added with 0.25 mL of 1 N HCl in advance, and then the enzyme solution was added. 1.5 mL of ethyl acetate was added to the test solution after the reaction was stopped, and the mixture was mixed for 15 seconds. After centrifugation at 5,000 × g for 10 minutes, 1 mL of the supernatant was dissolved, and the dried product obtained by concentration under reduced pressure was dissolved in 3 mL of distilled water. The absorbance was measured at 228 nm and the inhibition rate was calculated by the following equation.

% Inhibition =

A: absorbance of the sample addition port

B: Absorbance of Sample-Free Sphere

C: absorbance of blank test

Angiotensin I convertase (ACE) cleaves His-Leu at the C terminus of inactive angiotensin I to produce angiotensin II with strong blood pressure-boosting effects such as vasoconstriction, and also breaks down bradkynin with strong vascular action. Is a booster enzyme. Therefore, the effect of preventing hypertension can be seen by measuring the ACE inhibitory activity.

As a result of measuring the inhibition rate against ACE of the extract of Gampi (shangju) methanol, it showed 37.07% at 20 ppm concentration and 50.00% at 200 ppm concentration. In the case of vasodilator bradkynin, the inhibition rate was 33.33% at 20 ppm and 57.92% at 200 ppm. At the concentration of 200 ppm, the dorsum showed an inhibition rate of 86% compared to bradkynin, but at 20 ppm concentration, it was 37%, which was slightly higher than that of bradkynin. Therefore, the extract is expected to be used as a natural material to prevent hypertension because it shows higher ACE inhibitory activity than bradkynin used as a vasodilator at the same concentration.

Hereinafter, preferred embodiments of the present invention will be described in detail.

For one embodiment of the present invention, gampi powder is a sangju dongsi varieties produced in October 2000 in Sangju-gun, Gyeongbuk, and dried persimmon shells produced during drying persimmon hot air at 40 ~ 60 ℃ to grind into 160 ~ 200 mesh It is used while preserving in a cool dark place. Baking Flour (Korean Powder, Strong Grade 1), Sugar (Cheil Sugar, Fine White Sugar), Salt (Hangju Sugar, Refined Salt), Margarine (Seoul Heinz, Diana), Shortening (Seoul Heinz, Alps Shortening), East Food (Ottogi) ), Fresh yeast (Genico), whole milk powder (Seoul milk), formulated water (water supply, non-filtration), eggs (egg).

As a material used to make bread according to the present invention, flour 1000 g, sugar 100 g, salt 20 g, margarine 25 g, shortening 25 g, yeast food 2 g, fresh yeast 35 g, eggs 55 g, starch milk 20 g, 580 g of water is added as a control, and all ingredients except for the flour of each control are fixed, and then the amount of flour and gampi powder is mixed.

The bread is manufactured by using the all in mixing-straight method, and the ingredients are accurately weighed according to the mixing table, and then all the ingredients are put into the mixing bowl. After kneading, the primary fermentation is carried out in a fermentation chamber of 27 ± 1 ° C. and a relative humidity of 75% for 60 minutes, and the round weight is rounded to 600 g, followed by intermediate fermentation at room temperature for 20 minutes. After the gas is removed, it is straight-formed and panned. Secondary fermentation is carried out for 50 minutes at 35 ° C. and 85% RH, followed by baking for 35 minutes at 180 ° C. and 200 ° C. in an electric deck oven, followed by cooling at room temperature for 40 minutes. Afterwards, the measurement test is conducted from the following point of view, and statistical analysis of the result data is performed using variance analysis by SAS (Statistical Analysis System) and Duncan's multiple range test.

(1) luxury characteristics and mixing time of dough

The gelatinization characteristics of dough containing gampi powder was Rapid Visco. Methods of Medcalf and Gilles using an Analyzer (RVA, Newport scientific pty, Ltd, Australia) [Effect of a lyotropic ion series on the pasting characteristics of wheat and corn starches. Staerke, 4, 101-106 (1996). That is, a composite powder obtained by adding 0, 5, 10, and 15% of gampi powder to flour was prepared in an aqueous solution of 11% (w / w), heated at 50 ° C to 95 ° C at a rate of 1.5 ° C / min, and then at 95 ° C. After holding for 5 minutes and measuring 50 ℃ at the same rate while cooling, each sample is measured twice.

As a result, gelatinization temperature was 69.2 ℃ in control and 64.6 ℃ in 5%, but increased to 69.95 ℃ in 10%. The highest viscosity of the control group was 167 B.U., 5% addition 80 B.U., 10% addition 59 B.U., 15% addition 72 B.U. After cooling to 50 ° C., the viscosity increased again to 134 B.U., but no increase in viscosity occurred at 13% B.U. at 5% and 37 B.U. at 15% (FIG. 4).

In general, the highest viscosity is associated with the expansion of starch particles, and it has been reported that the mixing of rice flour or soybean flour with flour does not significantly affect the peak viscosity during gelatinization. However, the addition of green tea powder has been reported to delay the gelatinization of starch by the dietary fiber and minerals contained in the green tea powder.

In addition, the mixing time by the addition of the skin was increased as the control amount of the powder of the skin was increased to 10 minutes, 12 minutes at 5%, 14 minutes at 10%, 17 minutes at 15%. Gluten formation in dough involves several factors, including moisture, protein content, starch content, the action of enzymes such as amylase, pH, and dough temperature. In order to investigate the change of pH of bean curd by the addition of gampi powder, the pH was measured after kneading. In the case of control, the pH decreased to 5.27, 5.14, 5.02 as the amount of gampi was increased from 5.63 to 5, 10, 15%. appear. Therefore, the longer mixing time due to the addition of gampi powder is believed to inhibit the formation of gluten protein due to pH decrease or to change the activity of enzymes such as amylase.

3 is a photograph of the appearance of the gampi added bread prepared by adding gampi at a ratio of 0, 5, 10, and 15%. As the amount of gampi added increases, the color becomes dark brown and the size decreases.

(2) texture measurement

Measurement of the mechanical texture of bread added with gampi powder was performed by texture profile analysis (TPA) obtained from two repeated puncture tests using a texture analyzer (TA-XT2 i, SMS Co. Ltd., England). Hardness, adhesiveness, springness, cohesiveness, gumminess and chewiness are measured from the curve. The measurement conditions are pre-test speed 2.0 mm / s, post-test speed 5.0 mm / s, distance 10 mm conditions using a cylindrical probe (cylindrical probe) of 5 mm in diameter and repeated three times.

The mechanical texture characteristics of the dough and the product measured using a texture analyzer showed that the hardness, gumminess and chewiness, and adhesiveness of the dough were determined by the addition of the skin powder. Increased springiness and cohesiveness were not affected by the skin coating. Depending on the amount of gampi powder, firmness, gumminess, and chewiness were slightly increased in the 5% and 10% groups, but increased rapidly in the 15% group. In the case of bread, elasticity, cohesiveness and chewiness were increased by the addition of Gumpi powder, and firmness and adhesion were decreased. In addition, gumminess increased by the addition of gampi powder in dough, but did not show any significant change in bread. As in the case of the dough, the measured values did not show a big difference between the 5% and 10% additions, but the 15% additions showed the big differences. Therefore, up to 10% of gampi powder did not appear to change the bread texture significantly.

(3) chromaticity measurement

The chromaticity of breads with gampi powder is measured as a mean value by measuring the brightness (L), redness (a), yellowness (b) and ΔE three times using a color difference meter (JS-555, Japan).

As a result of measuring the chromaticity of the bread with gampi powder, the lightness (L) was decreased and redness (a) and yellowness (b) were increased in the gampi powder added groups as compared to the control. Depending on the amount added, there was no significant difference in chromaticity between the 5% and 10% addition sections, but the whiteness was significantly reduced in the 15% addition sections. In case of yellowness, the value of 15% addition was lower than 5% and 10% addition. The ΔE value, which represents the change in the overall chromaticity, was 25.70 and 27.89 in the 5% and 10% additions, respectively. The inside of the bread appeared dark brown. The change in color of bread by the addition of gampi is believed to be due to the Maillard reaction due to the heat treatment of sugar and amino acid components, which are constituents of the skin, during baking.

Mean ± Standard Deviation, 5% Significance

(4) sensory evaluation

In order to investigate the effect of gampi powder on the sensory characteristics of bread, the 14 selected inspectors were notified of the purpose and method of the experiment.The color, odor, taste, Appearance, chewiness, adherence and overall acceptability are measured by a nine-point measurement.

As a result of sensory evaluation of bread with added skin, control had the highest score in the inner color of bread. It is thought that the increase of yellowness and redness by addition of gampi powder negatively acted on the sensory side. However, there was no significant difference between the control and 5% supplemented groups for the appearance evaluation of pore state of bread noodles. Therefore, the 5% gampi added level showed a difference in color but did not affect the internal tissue of the bread. In the case of odor, low score was obtained by the addition of gampi powder, but there was no significant difference in taste between the control and the 5%. Gimpi powder had a significant effect on the bread color, but not on the pore or taste. The results of chewing and adhesiveness in the mouth showed that the addition of gampi powder did not have a significant effect. In the case of adhesion, the 5% added group was most attached to the teeth, and the higher the amount, the lower the adhesion. This was consistent with the tendency to decrease adhesion in texture tests by TPA. In general preference, sensory preference decreased as the percentage of control, 5%, 10%, and 15% added increased, but there was no significant difference between control and 5%. Therefore, the addition of up to 5% of gampi powder had a negative effect on the color because of the preference for white inherent in bread, but did not significantly affect the taste, texture, or overall acceptability.

5% significance level

(5) Scanning microscope observation

The inner surface structure of the zippy addition specification uses a scanning electron microscope (S-2300, Hitachi Co., Japan). The sample is cut to a certain size, dried in vacuo, coated with gold, and magnified at 400 times magnification.

As a result of observing the structure of the cross section, gluten was well developed in the control and 5% added groups, so that thin layers were observed, pores were distributed relatively uniformly, and the surface was smooth. On the other hand, in the 15% addition group, the glucotic powders were found to bind to the gluten structure that forms bread cells, and they inhibited gluten formation, reducing the firmness of the bread and making the surface rough. It has been reported that as the amount of green tea or yulmu powder added to the bread increases, the internal structure of the bread becomes rougher. Therefore, the gampi powder is bound to the gluten structure in the form of particles, thereby inhibiting some internal binding between the gluten, so the gampi added bread is judged to have less firmness and adhesion than the control.

In summary, the gelatinization characteristics of the dough were not significantly different by gelatinized powder addition, but the highest viscosity and the viscosity after cooling decreased rapidly. The gluten formation and the kneading time are lengthened as the amount of the skin is added. The higher the amount of gampi added, the greater the elasticity, cohesion and chewiness of the bread, but the less firmness and adhesion. The lightness of the bread decreases with the addition of gampi, but the redness and yellowness increase, and the inner color of the bread becomes dark brown when 15% of gampi is added. As a result of sensory evaluation, the sensory preference decreased as the ratio of gampi added increased, but there was no significant difference in sensory quality characteristics between the control and the 5% added groups. When 15% of gampi is added, gampi powder binds to gluten, which partially inhibits the internal binding of gluten.

Therefore, in consideration of the physical properties and sensory aspects of the dough, bread in the baking, 4 ~ 12%, more preferably around 5% gampi added level is appropriate. If the addition ratio of gampi is less than this range, it is difficult to expect the functionality by gampi, and if it exceeds this, the sensory preference is low and cannot be used as bread. However, it should be noted that as the content of the persimmon skin is appropriately increased, the functional improvement by the persimmon skin as well as the replacement effect of the raw wheat flour are also increased.

According to the above configuration and action, the present invention has an effect of improving the soundness of eating habits and preventing waste of resources by using gampi as a useful functional material that can replace wheat flour.

It is apparent to those skilled in the art that the present invention is not limited to the described embodiments, and that various modifications and variations can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to belong to the claims of the present invention.

Claims (3)

Weighing subsidiary materials such as sugar, salt, margarine, shortening, eggs, and skin-sensitive additives to the main ingredients of flour; Placing the weighed ingredients into a mixing bowl and mixing with water; And Baking in five minutes through the first fermentation, intermediate fermentation, secondary fermentation, and the bread production method using a gampi comprising the step of cooling at room temperature. The method of claim 1, The gampi additive is hot bread dried persimmon peel at 40 ~ 60 ℃ and pulverized with 160 ~ 200 mesh to use the bread preserved in the cold dark, characterized in that using the bread The method of claim 1, The method of manufacturing bread using a gampi, characterized in that the gampi additive is blended in 4 to 12wt% with respect to the total material.