KR20170129406A - A method for manufacturing of five-color powder bread dough using anti-oxidant activity, and the five-color powder bread dough manufactuerd by method - Google Patents

Abstract

The present invention relates to a method for manufacturing bread dough using five-color powder having five colors in accordance with colors possessed by amaranth, cudrania tricuspidata leaves, stachys sieboldii, and black ginseng having an excellent antioxidant function. In particular, the present invention is characterized in that an antioxidant activity in accordance with the total phenol content is enhanced by providing bread dough using five-color powder obtained by pulverizing the amaranth, the cudrania tricuspidata leaves, the stachys sieboldii, and the black ginseng, and mixing the same. More specifically, the method for manufacturing bread dough using five-color powder comprises: a step of preparing five-color powder; a step of putting strong flour, yeast, lactic acid bacteria, sugar, and salt into a mixing ball to prepare base powder; a step of adding eggs to milk and mixing the same to prepare a liquid mixture; a step of putting the base powder and the liquid mixture into a stirrer and mixing the same to prepare a dough mixture; a step of adding purified water and margarine to the dough mixture and mixing the same to make bread dough; a step of dividing the bread dough, aging the same at room temperature, and then aging the same in a refrigerator to perform primary fermentation; and a step of subdividing the primarily fermented bread dough and secondarily fermenting the same at room temperature to complete the bread dough.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread dough using an ocher powder having antioxidative activity and a method for producing bread dough using the ocher powder prepared by the above method. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread dough, MANUFACTUERD BY METHOD}

The present invention relates to a method for preparing bread dough using five colors of five colors according to the color possessed by amaranth, cajupon leaf, cornerstone sleeping and black gum excellent in antioxidant function.

In particular, the present invention is characterized by enhancing the antioxidative ability according to the total phenol content by providing an autumn colored powder obtained by pulverizing and mixing the above-mentioned amaranth, curd leaf, cornerstone sleeping and black ginseng.

Specifically, preparing an ocher powder; Add a strong powder to a mixing ball and add yeast, lactic acid bacteria, sugar, and salt to make a base powder; Mixing eggs in milk and mixing to form a liquid mixture; Mixing the base powder and the liquid mixture into a stirrer and mixing to form a dough mixture; Mixing the dough mixture with purified water and margarine to prepare bread dough; Dividing the bread dough, aging it at room temperature, and aging it in a refrigerator to ferment first; And a second step of fermenting the dough at the room temperature by subdividing the dough of the first fermented fermented to complete the bread dough.

The human body is around 36.5 ° C on the basis of the health body. When the temperature of the human body rises above the above temperature, sweating is caused to dissipate the body heat. When the temperature falls below the above temperature, the human body itself is prevented from lowering in temperature.

At this time, the heat generated in the human body is generated by the combustion of the carbohydrates and lipids obtained from the food consumed by humans, and the oxygen obtained through respiration by the mutual chemical reaction, and this combustion action is referred to as oxidation.

Even if the temperature in the body is normal as above, the oxidizing action may be caused by the active oxygen even as the human body is maintained, that is, as it ages.

This oxidative action is a chemical reaction in a phonetic sense, but it can be directly linked to health because the cells rust in the human body.

Therefore, in addition to the research for suppressing the oxidizing action occurring in the human body, there has been an increasing interest in the sulfation action for preventing the oxidizing action. Recently, the desire of the consumer who is processed into the food form has been improved.

On the other hand, as described above, according to the demand of consumers who are processed into a food form and desired to ingest, they have found a food excellent in sulfation. Further, the food has been developed as food through the above-mentioned food.

With respect to the above-mentioned, in Japanese Patent Laid-Open Publication No. 10-2015-0072157, seasoned roasted with a cucumber powder and its preparation method are described.

The technique described above suppresses the oxidation after kimchi processing by suppressing the production of lipid peroxidation by the antioxidative action of the cucurbitan component and the fatty acid of the kimchi by seasoning the roasted kimchi with the salt containing the cucurbitan powder by applying oil, , And it describes a technique that can impart a functional property of a cucurbitan content ingredient and maintain a crunchy texture.

The technique described above is somewhat different from preventing the oxidation of the human body in that it inhibits oxidation of the processed kimchi using constantly effective cucurbitan, but since the effect exhibited by the contained inclusion is antioxidant, The present invention relates to the present invention.

The Applicant has also searched for a technology which is effective in the antioxidant function of the human body by using amaranth, cucumber leaf, ground stone and black gum which are adopted as materials in the present invention, but the relevant technology could not be searched.

Accordingly, the present applicant has described a method for producing a processed product capable of helping the human body to antioxidation by using the above-mentioned herbs, further, by expressing five colors as the above herbals, And further by neutralizing the bitter taste and bitter taste of each herb (Amaranth, Cucumber leaf, black ginseng, etc.) by using the sweet taste of foundation stone when each of the above herbs is consumed, And to provide a method for producing an artificially colored powder product which can raise texture.

Japanese Patent Application Laid-Open No. 10-2015-0072157 (Jun.

A solution to the problem of the present invention is to provide a method of manufacturing bread dough using five colors of five colors according to the color possessed by amaranth, cajupon leaf, cornerstone sleeping and black gum excellent in antioxidation function.

The object of the present invention is to provide an antioxidant, antioxidant, antioxidant, antioxidant, antioxidant, antioxidant, antioxidant, antioxidant, antioxidant, antioxidant, And to provide a method for manufacturing bread dough using an ocher powder using the material.

The present invention relates to a method for preparing bread dough using five colors of five colors according to the color possessed by amaranth, cajupon leaf, cornerstone sleeping and black gum excellent in antioxidant function.

In particular, the present invention is characterized by enhancing the antioxidative ability according to the total phenol content by providing an autumn colored powder obtained by pulverizing and mixing the above-mentioned amaranth, curd leaf, cornerstone sleeping and black ginseng.

Specifically, preparing an ocher powder;

Add a strong powder to a mixing ball and add yeast, lactic acid bacteria, sugar, and salt to make a base powder;

Mixing eggs in milk and mixing to form a liquid mixture;

Mixing the base powder and the liquid mixture into a stirrer and mixing to form a dough mixture;

Mixing the dough mixture with purified water and margarine to prepare bread dough;

 Dividing the bread dough, aging it at room temperature, and aging it in a refrigerator to ferment first; And

And a second step of fermenting the first fermented bread dough at a room temperature to prepare a bread dough. The method of manufacturing bread dough using an opaque powder according to claim 1,

To solve the problem.

The effect of the present invention can provide a bread dough production method using five colors of five colors according to the color possessed by amaranth, cajupon leaf, cornerstone sleeping and black gum excellent in antioxidant function.

The effect of the present invention is to provide an ocher powder which is obtained by crushing and mixing amaranth, cilantro leaves, cornerstone leaves and black ginseng, thereby improving the antioxidant ability according to the total phenol content and improving visual appeal and texture. A method of manufacturing a bread dough using the same can be provided.

FIG. 1 is a graph showing the results of the analysis of the bread dough with the antioxidant activity antioxidant activity according to the present invention using the amaranth powder, red amaranth powder, The graphs show the antioxidant activity values of the white powder obtained by mixing the powders using the powder, the black gum, and the above-mentioned five kinds of powders at a ratio of 1: 1: 1: 1: 1.
Fig. 2 shows a method for producing an opalescent powder according to the present invention.
FIG. 3 shows a method of manufacturing a bread dough using an opaque powder according to the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and the inventor can properly define the concept of the term to describe its invention in the best possible way And should be construed in accordance with the principles and meanings and concepts consistent with the technical idea of the present invention.

Therefore, the experimental examples and the reference examples set forth herein are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents and variations Examples should be understood.

Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.

The present invention relates to a method of preparing rice cakes using five-color white powder according to the color possessed by amaranth, cajupon leaf, cornerstone sleeping and black gum excellent in antioxidant function.

In particular, the present invention is characterized by enhancing the antioxidant ability according to the total phenol content by providing an autumn colored powder obtained by pulverizing and mixing the above-mentioned amaranth, cucumber leaf, cornerstone sleep and black gum.

Example 1. Preparation of white powder using Amaranth, Cucumber leaf, ground stone and black ginseng

(1) shredding the herb

Amaranth, cedarwood leaves, foundation stone and black ginseng are washed and crushed, respectively.

In this case, various conventional crushers can be used for crushing. In particular, an ultrasonic crusher may be applied to efficiently extract the components of the above-mentioned amaranth, cucumber leaf, foundation stone and black ginseng.

Hereinafter, the ultrasonic wave crusher used in the present invention, Amaranth, Cucumber leaf, cornstone and black ginseng will be briefly described.

The ultrasonic wave crusher induces molecular motion due to cavity-specific cavitation, and the molecular motion acts as an activation energy, so that extraction or concentration has an effect of improving the reactivity during the process.

Among the herbs used in the present invention, Amaranth is a perennial plant belonging to Amaranthus spp. L., and the plant is a twin plant. It has higher unsaturated fatty acid content than the other cereals, Is composed of linolenic acid.

These amaranths physiologically reduce the cholesterol levels of total cholesterol, triglyceride and low density lipoprotein (LDL) in the liver and blood, and increase the cholesterol levels of apolipoprotein A and high density lipoprotein (HDL) lipoprotein) is known to increase the cholesterol level.

  In addition, amaranth is rich in squalene and is said to be effective in antioxidants. And the fruits of amaranth are red and yellow species. In the present invention, both of the red and yellow species can be used in order to achieve the purpose of the white powder.

Cucumis japonica leaf is a leaf of Cudrania tricuspidata (silkworm thorn). Cucumber japonica is easy to grow on hard land and is resistant to insect pests. Edible part is leaf and fruit.

According to the Jeonbuk Agricultural Research and Extension Service, it is known that the leaf of Cucumis japonica is the most abundant in the edible parts of the cucumber tree.

Stachys sleep (Stachys sieboldii) is a one year old swimming pool, also called Chinese artichoke, Japanede artichoke, Crosne, Knotroot, etc. It is mainly grown in China, Japan and Russia. In summer, the leaves are silky and in winter the roots are silkworms.

According to Chinese mainland gangbang, this cornerstone sleep is said to have been used for long time because it is fortune-telling which strengthens cerebral infarction, memory enhancement, senile dementia and intestine, and is tasteful,

The black ginseng is manufactured by processing the traditional medicinal herb. Especially, it can be manufactured through the method of manufacturing red ginseng and black ginseng, which is a method of manufacturing medicinal herbs, Aging, and dissolving the black ginseng produced through it.

These black ginsengs are known to have improved antioxidant and anticancer functions compared to the existing white ginseng and red ginseng, and are effective in inhibiting obesity, improving memory, antidiabetics, strengthening blood pressure and suppressing atopy.

(2) pulverizing the shredded herb

It is a step performed after the step of crushing the herb, and finely pulverizing the crushed herb, respectively.

Here, the fine pulverization is a method of obtaining fine pulverized material in the size of micrometer unit of the pulverized herb, and can be performed by a method such as ball mill processing, attrition mill processing or pin mill processing .

(3) Drying of the pulverized herb

After finely pulverizing the pulverized herb, the pulverized herb is dried by spray-drying to obtain a powder.

That is, in the crushing and pulverizing step, the liquid discharged from the herb is absorbed by each of the pulverized powders and evaporated. The heating temperature used for the drying is such that the drying can be performed without lowering the effective ingredient of the herb Lt; RTI ID = 0.0 > 50 C < / RTI > may be preferred.

(4) mixing the dried powder

The step after the step of drying the finely pulverized herb is a step of mixing the obtained powders to obtain an opalescent powder.

At this time, the respective powders, that is, amaranth of red species, amaranth of yellow species, cucumber leaf, cornerstone sleep and black gum can be mixed at a weight ratio of 0.5-1.5: 0.5-1.5: 0.5-1.5: 0.5-1.5: 0.5-1.5 In the present invention, they were mixed at a mixing ratio of 1: 1: 1: 1: 1, respectively.

Example  2. Using colored powder Bread dough  Produce

① Put a strong powder in a mixing ball, put the yeast, lactic acid bacteria, sugar and salt separately so that they do not touch each other, and then put the powder into the base powder again.

② Put eggs in milk and mix to make a liquid mixture.

(3) The above ground powder and liquid mixture are put into a stirrer and mixed to make a dough mixture.

④ Add the purified water and margarine to the dough mixture and mix to make bread dough.

⑤ The bread dough is divided and matured at 18 ~ 20 ℃ for 4 ~ 5 hours and fermented for 8 ~ 9 hours at 5 ~ 10 ℃ in the refrigerator.

⑥ The above-mentioned first fermented bread dough is subdivided and the second batter is fermented at room temperature for 30 minutes to 1 hour at 18 ~ 20 ℃ to complete bread dough.

The reason why the yeast, lactic acid bacteria, sugar, and salt are put separately so that they do not touch each other in the above step ① is because the yeast cells are separated or destroyed by mixing salt in the yeast yeast to inhibit fermentation of the batter.

Experimental Example  One. amaranth , Cedar leaf , Foundation stone sleep  And coloring of black ginseng

(1-1) Experimental Sample

Experimental samples were red powdered amaranth, yellow amaranth powder, cucumber leaf, cornstarch powder and black gum after finely pulverized powders, each weighing 500 μg.

(1-2) Experimental method

Experiments were conducted using methods commonly used to analyze pigments contained in herbs.

(1-3) Experimental results

See Table 1 for experimental results.

Herbal resources Lightness Redness Yellowness Color difference Amaranth (red) 55.25 + - 0.25 66.84 + 0.24 33.07 ± 0.32 7.14 ± 0.38 Amaranth (yellow) 45.21 + - 0.79 16.16 ± 0.78 19.32 + - 0.44 3.16 ± 0.36 Cedar leaf 56.17 ± 1.02 -3.14 + -0.22 20.31 + - 0.25 5.37 + - 0.43 Foundation stone sleep 80.47 + - 0.30 1.75 + 0.14 12.78 + - 0.34 35.70 ± 0.05 Black 40.61 + - 0.39 3.18 ± 0.47 2.65 ± 0.26 40.46 + 1.61

Table 1 shows the results of the measurement of the pigment of each of the amaranth, cajon leaf, cornerstone sleep, and black ginseng, and the red herb of the red herb has a high value of redness, It can be seen that the powder shows a red color tone.

In addition, yellow amaranth showed similar color values of red and yellow (Yellowness), and color difference (color difference) was small, indicating that the powder produced through yellow amaranth appeared yellowish color.

In addition, it can be seen that the leaf has a high yellow color value and a red color value of 0 or less. Normally, according to the principle of the three primary colors of light (RGB), when yellow color is excluded from red color, It can be seen that the powder produced through the leaf of Cucumis japonica has green color.

In addition, the color of the foundation stone was 12.78 ± 0.34 in the yellow color and 1.75 ± 0.14 in the red color, which is lower than that in the yellow color. Therefore, the powder prepared by the ground coloring is mixed with a large amount of yellow color and a small amount of red color Green color appears.

However, the lightness of cucumber leaves and cornerstone sleeping with the same green color was 56.17 ± 1.02, whereas that of the cucumber leaves was 80.47 ± 0.30 when compared to that of green leaves. Gt; green < / RTI > green.

That is, the difference is a visually distinguishable index.

In addition, the black ginseng showed 3.18 ± 0.47 red, 2.65 ± 0.26 yellow and 40.61 ± 0.39 lightness, which showed the lowest brightness and lowest brightness among the other herbs, The color of the black color appears to be lower than that of the black color of 45.21 ± 0.79.

Amaranth of the red species used as the herbal resource mentioned above, amaranth of the yellow species, cucumber leaf, cornerstone sleep and black ginseng are visually distinguished from each other, so that when they are mixed, 5 colors Powder was obtained.

Experimental Example  2. amaranth , Cedar leaf , Foundation stone sleep  And total black phenol contents of black ginseng

(2-1) Experimental sample

The test sample is the same as the test sample of Experimental Example 1 above.

(2-2) Experimental method

The total phenol content to be analyzed was determined by the method in which the reagent of the Folin-Ciocalteu phenol reagent was reduced by the polyphenolic compound of the herbal resource As a result, it is analyzed based on the development of molybdenum blue.

(2-3) Experimental results

See Table 2 for experimental results.

Herbal resources Total phenol content
(mg GAE / g dw) Antioxidant ability
(Based on 500 μg) Amaranth (red) 17.87 ± 0.22 65% Amaranth (yellow) 16.92 + - 0.12 62% Cedar leaf 15.15 + 0.26 55% Tidal sleep 35.70 ± 0.05 60% Black 40.46 + 1.61 55%

Table 2 shows the results of measurement of the total phenol contents of amaranth, cilantro leaves, cornerstone leaves and black ginseng, respectively. The herbal mineral resources of red herbaceous plants such as amaranth, amaranth and amphibians were 17.87 ± 0.22, 16.92 ± 0.12, 15.15 ± 0.26, 35.70 ± 0.05, and 40.46 ± 1.61, respectively.

The total phenolic content of each herb source in Table 2 is not relative to each other. That is, it is not understood that black ginseng has a higher antioxidant ability than dark brown ginseng, and that the total phenol content of black ginseng is 40.46 ± 1.61, 55% It is preferable to be interpreted as meaning that it can be validated.

The above% gauge shows the values that are effective on the basis of 100% of the antioxidant function expressed from each herbal resource.

Experimental Example  3. amaranth , Cedar leaf , Foundation stone sleep  And black ginseng Respectively  Mixed Antioxidant ability  Measure

(3-1) Experimental Sample

As the experimental sample, each of the powders prepared in the same manner as in Experimental Example 1 and the powder prepared in Experimental Example 1 were further mixed with each other, and the weight of each powder was 500 μg, Weighing 500 [mu] g were used for experiments at the same weight.

(3-2) Experimental method

Analysis was carried out using the same analytical method as in Experimental Example 2.

(3-3) Experimental results

The experimental results refer to Figure 1 of the accompanying drawings.

FIG. 1 is a graph showing the results of the analysis of the bread dough with the antioxidant activity antioxidant activity according to the present invention using the amaranth powder, red amaranth powder, The graphs show the antioxidant activity values of the white powder obtained by mixing the powders using the powder, the black gum, and the above-mentioned five kinds of powders at a ratio of 1: 1: 1: 1: 1.

That is, as shown in FIG. 1 of the accompanying drawings, the antioxidative activity of the five colored powders mixed with the five kinds of powder was higher than that of the red species of amaranth, the yellow species of amaranth, cucumber leaf,

Reference Example  One. amaranth , Cedar leaf , Foundation stone sleep , Visual taste and sensory evaluation of taste of black and white powder

The sensory evaluation was performed to compare the taste and taste of visual taste and taste of the five experimental groups and the five experimental groups, respectively, in the five - color powder having antioxidative activity according to the present invention.

Prior to carrying out such sensory evaluation, the sensory evaluation is carried out in this Reference Example using Comparative Examples 1 to 6.

Comparative Example 1 was a powder using amaranth of red color, Comparative Example 2 was amaranth powder of yellow species, Comparative Example 3 was a powder using coconut leaf, Comparative Example 4 was powder using foundation stone sleeping, Example 5 is powder using black ginseng, and Comparative Example 6 is an off-white powder obtained by mixing each powder of Comparative Examples 1 to 5 at the same ratio.

This sensory evaluation was carried out by selecting 50 panel members and evaluating the sensory evaluation of visual taste and taste for each comparative example.

And this sensory evaluation was evaluated using the 5 - point scale method.

Evaluation items Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Visual
Likelihood 4.17
± 0.15 3.75
± 0.27 4.08
± 0.11 4.38
± 0.07 4.02
± 0.57 4.82
± 0.13 Texture for taste 3.45
± 0.78 3.42
± 0.25 3.62
± 0.54 4.24
± 0.36 3.98
± 0.42 4.64
± 0.21

Table 3 shows the results of sensory evaluation on the visual taste and taste of the taste of amaranth, cilantro leaves, cornerstone sleep, black ginseng and white powder, visual acceptability was 4.82 ± 0.13 in the experimental group of Comparative Example 6, The texture was 4.64 ± 0.21, which was the highest for visual taste and taste.

At this time, the visual preference shows the preference of the panel depending on the color, and the texture for the taste shows the taste and the smell.

That is, in the case of Comparative Example 1, the visual preference was 4.17 ± 0.15 because of the red color, but the texture was 3.45 ± 0.78.

In the case of Comparative Example 2, the visual preference was 3.75 ± 0.27 due to the yellowish color, which was relatively low as compared with Comparative Example 1, and the texture for taste was 3.42 ± 0.25, which was similar to Comparative Example 1.

In the case of Comparative Example 3, the visual preference was excellent as 4.08 ± 0.07 due to the greenish color, but the texture for the taste was 3.62 ± 0.54, and some panels showed that the grassy texture was felt by the grass .

In the case of Comparative Example 4, a greenish color similar to Comparative Example 3 was shown, but a higher preference of 4.48 ± 0.37 was obtained due to a lighter color tone. In particular, a preference of 4.24 ± 0.36 was also preferred in the texture of the taste.

This is presumably due to the fact that the foundation stone of the material of Comparative Example 4 has a sweet taste.

In contrast, in the case of Comparative Example 5, the visual preference degree was 4.02 ± 0.57 due to the color of black, which is highly preferred due to the fact that the black coloration would be beneficial to health. On the other hand, There was also a panel that showed that it fell.

In addition, the texture for the taste of Comparative Example 5 was 3.98 + - 0.42, and the preference was relatively low because the material was black ginseng.

In comparison with the case of separately ingesting each powder according to Reference Example 1 described above, visual taste was increased when mixed and ingested, and the texture of the taste was also affected by the bitter taste of black ginseng, It is shown that the preference is higher than when each herbal resource is consumed by neutralizing the sweetness of the rootstock 's sleep.

As described above, the present invention has an advantage that the antioxidant ability according to the total phenol content can be improved by preparing a bread dough with the five-color powder obtained by crushing and mixing amaranth, currant leaf, cornerstone sleep and black ginseng.

In addition, the present invention provides a method of neutralizing the bitterness and bitter taste of one material by neutralizing the sweetness of the other material by mixing each material of amaranth, cilantro leaves, cornerstone sleep and black ginseng, The texture can be provided and the five colors mixed at the same rate provide the advantage of providing a better visual preference than when each is ingested.

Claims (5)

Preparing an opalescent powder;
Add a strong powder to a mixing ball and add yeast, lactic acid bacteria, sugar, and salt to make a base powder;
Mixing eggs in milk and mixing to form a liquid mixture;
Mixing the base powder and the liquid mixture into a stirrer and mixing to form a dough mixture;
Mixing the dough mixture with purified water and margarine to prepare bread dough;
Dividing the bread dough, aging it at room temperature, and aging it in a refrigerator to ferment first; And
And a second step of fermenting the dough at the room temperature by subdividing the dough of the primary fermentation to complete a bread dough.
The method according to claim 1,
The step of preparing the above-
Red rind amaranth, yellow amaranth, cedarwood leaves, cornerstone sleep and black ginseng herb;
Pulverizing the shredded herb;
Drying the micronized herb; And
And mixing the dried powder.
A method for making bread dough using an opaque powder.
The method of claim 2,
Wherein the antioxidant function is enhanced by mixing the medicinal herbs with an oily powder.
The method of claim 2,
The herb,
Wherein the mixture is mixed at a weight ratio of 0.5 to 1.5: 0.5 to 1.5: 0.5 to 1.5: 0.5 to 1.5: 0.5 to 1.5.
Processed product of an opalescent powder produced using the method according to any one of claims 1 to 4.

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