KR20180137230A - Composition for preparing bread with anti-hypertensive activity and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a composition for preparing bread with anti-hypertensive activity, to bread for prevention or improvement of hypertension prepared by using the same, and to a preparation method thereof, and more particularly, to bread capable of providing an anti-hypertensive function by inhibiting the activity of an angiotensin converting enzyme (ACE) to suppress vasoconstriction, and to a preparation method thereof.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for the manufacture of an anti-hypertensive bread and a bread prepared by using the composition. BACKGROUND ART < RTI ID = 0.0 >

The present invention relates to a composition for the production of anti-hypertensive bread, a bread prepared using the same, and a preparation method thereof, and more particularly to a composition for preventing or improving hypertension by increasing the inhibitory activity of angiotensin converting enzyme (ACE) Bread and a method for producing the bread.

As the industry develops and the eating habits are improved, the food culture is developing, and an atmosphere of eating foods that are beneficial to health as well as taste is being created. However, due to the westernization of dietary habits, high-carbohydrate diets such as bread are often adversely affected by blood pressure or blood sugar, which is contrary to the trend of the times.

Bread products are usually made by blending yeast such as milk, sugar, refined salt, shortening, and yeast into grain powder such as wheat flour, adding water to make dough, and then fermenting and molding to form a certain shape of bread, It was baked and baked. Recently, there has been an attempt to differentiate the taste of bread by adding powder such as corn to the bread dough to improve the taste and nutritional content. In addition, there have been attempts to add various functionalities to the bread, but the range of applications such as the additive which can be added to the general bread dough has been limited, so that there is a limit to satisfy taste and functionality at the same time.

Korean Patent Registration No. 10-1057598

SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art,

The present invention also provides a composition for the production of bread which can provide an antihypertensive function through an increase in inhibitory activity of angiotensin converting enzyme (ACE) as well as good palatability due to excellent flavor and texture of bread, and a bread using the bread and a preparation method thereof The purpose.

According to the present invention,

Wheat flour and leucono-stokositium ( Leuconostoc citreum , Lc), Weissella cibaria ( W), leuconostomercenteroid ( Leuconostoc mesenteroides, Lm) and Leuconostoc mesenteroide B-512 FMCM ( Leuconostoc mesenteroides B-512 FMCM, LB). The present invention also provides a composition for preventing or improving hypertension.

In addition,

flour; And

Leuconostoc citreum ( Lc), Weissella cibaria ( W), Leuconostoccecen teroid ( Leuconostoc mesenteroides, Lm) and Leuconostoc mesenteroide B-512 FMCM ( Leuconostoc mesenteroides B-512 FMCM, LB), comprising the step of fermenting a combination comprising at least one lactic acid bacterium selected from the group consisting of mesenteroides B-512 FMCM, LB.

In addition,

A composition for the production of bread for preventing or improving hypertension, comprising flour and potato.

In addition,

Fermenting a combination comprising wheat flour and potatoes.

In addition,

A bread for prevention or improvement of hypertension produced by the above-mentioned manufacturing methods is provided.

The bread according to the present invention can provide a bread which can provide an antihypertensive function by increasing the inhibitory activity of angiotensin converting enzyme (ACE) while maintaining excellent bread flavor, texture and the like.

In addition, the bread containing potatoes can provide the advantage of reducing the use of flour and at the same time provide an effect of preventing or improving hypertension.

Also, by using a specific lactic acid bacterium capable of producing dextran when producing bread, it is possible to provide a bread having remarkably excellent prevention or improvement of hypertension.

1 is a flow chart of a process for producing wheat bread as a comparative example.
2 is a flow chart of a process for manufacturing potato bread according to an embodiment of the present invention.
FIG. 3 is a flow chart of a bread making process using dextran-producing lactic acid bacteria according to an embodiment of the present invention.
Fig. 4 is a flow chart of a manufacturing process of a milky avatar as a comparative example.
FIG. 5 is a flowchart illustrating a process of manufacturing a potato chewing avatar according to an embodiment of the present invention.
6 is a graph showing the relative ACE inhibition activity of wheat bread and potato bread (wheat flour 92: potato 8 weight ratio) according to the presence or absence of organic acid addition (reference 0) based on the organic acid-free wheat bread (dough of Preparation Example 1).
7 is a graph showing the relative ACE inhibitory activity of a potato chewy avatar (wheat flour 70: potato 30 weight ratio) according to whether organic acid-containing wheat bread (dough of Preparation Example 1) was used as a reference (standard 0) or not.
8 is a graph showing the relative ACE inhibitory activity of wheat bread prepared using dextran-producing lactobacillus strain according to one embodiment of the present invention (reference 0) on the basis of the organic acid-free wheat bread (dough of Preparation Example 1) to be.
FIG. 9 is a graph showing the relative ACE inhibitory activity of potato bread prepared using dextran-producing lactic acid bacteria as a reference (reference 0) as an organic acid-free wheat bread (dough of Preparation Example 1).

In the westernization of the diet, bread is consumed instead of rice as stocks. BACKGROUND ART [0002] It is generally known that bread is produced mainly by using flour as a main ingredient and by using sugar or butter, and thus has a negative influence on blood pressure and blood sugar.

The prevalence of hypertension is continuously increasing due to the introduction of modern society, especially the westernization of dietary habits and the increase of the elderly population. Currently, domestic hypertension patients account for about 30% of adults, .

In order to solve such a problem, the present inventors have made efforts to produce a functional bread having a preventive or ameliorating effect on hypertension, through a method of manufacturing a bread using a specific lactic acid bacterium, potato or organic acid, And the present invention has been completed.

Hereinafter, the present invention will be described in detail. In the following description, well-known functions or constructions are not described in detail since they would unnecessarily obscure the gist of the present invention.

According to the present invention,

Wheat flour and leucono-stokositium ( Leuconostoc citreum , Lc), Weissella cibaria (W), leuconostomercenteroid ( Leuconostoc mesenteroides , Lm) and Leuconostoc mesenteroide B-512 FMCM ( Leuconostoc mesenteroides B-512 FMCM, LB). The composition for preventing or improving hypertension is provided.

The present invention also relates to flour; Leuconostoc citreum , Lc, Weissella cibaria , W, Leuconostoc mesenteroides (Lm) and Leuconostoc mesenteroides B-512 FMCM ( Leuconostoc mesenteroides B- 512 FMCM, LB), comprising the step of fermenting a combination comprising at least one lactic acid bacterium selected from the group consisting of:

In addition, the present invention provides a bread for prevention or improvement of hypertension produced by the above-described method. In an embodiment of the present invention, the bread may be a bread or a chee avatar, but is not limited thereto.

The lactic acid bacteria may be classified as Dextran producing lactic acid bacteria, and may be dissolved in fire to be combined with wheat flour, but not limited thereto. When the lactic acid bacterium is blended with wheat flour, 1,000 to 1,000,000,000 CFU / mL may be preferable based on the number of living cells, and more preferably 1,000,000 to 100,000,000 CFU / mL.

The combination may further include at least one selected from water, sugar, salt, lemon, and the like, but is not limited thereto.

The bread making method according to an embodiment of the present invention, more specifically,

1) adding at least one selected from wheat flour, water, sugar, milk, butter, oil, salt and yeast to a pre-fermented dough prepared through fermentation of the formulation;

2) further fermenting the pre-fermented dough after the step 1) to produce the dough; And

3) baking the baked dough.

The fermentation of the 1) step combination may be carried out at a temperature of 20 to 35 DEG C and a humidity of 40% or more for 24 to 60 hours, but is not limited thereto.

The additional fermentation in the step 2) may be performed once or twice. At this time, it is preferable that the additional fermentation is performed at a temperature of 25 to 35 DEG C and a humidity of 70 to 85% for 30 to 120 minutes, but not always limited thereto.

It is also possible that the dough produced in step 2) before the baking step in step 3) is allowed to stand for about 5 to 30 minutes (bench time).

The baking may be performed by baking the dough in an oven preheated at 150 to 230 DEG C in the upper flask and 180 to 210 DEG C in the lower flask for 10 to 60 minutes. However, the baking may be performed according to the conditions of the oven, Can be adjusted appropriately.

The present invention also relates to

A composition for the production of bread for preventing or improving hypertension, comprising flour and potato.

The wheat flour and the potato are preferably in a weight ratio of 95: 5 to 55: 45 from the viewpoint of enhancing the ACE inhibiting performance and maintaining excellent taste and texture.

The present invention also relates to

Fermenting a combination comprising wheat flour and potatoes.

In addition, the present invention provides a bread for prevention or improvement of hypertension produced by the above-described method. In an embodiment of the present invention, the bread may be a bread or a chee avatar, but is not limited thereto.

The flour and potato may preferably be in a weight ratio of 95: 5 to 55: 45. If the wheat flour exceeds 95 weight ratio, the anti-hypertensive effect is insignificant. If the wheat flour weight is less than 55 weight ratio, the texture and texture of the bread may be poor and the preference may be poor.

At this time, potatoes can be chopped or crushed using a blender, and raw potatoes or boiled or boiled potatoes can be used. When mixed with wheat flour, it is also possible to use it by using a sieve so that it can be evenly mixed.

The organic acid may be at least one selected from the group consisting of lactic acid, acetic acid, citric acid and tartaric acid, but it is not particularly limited as long as it is an edible organic acid.

That is, as one embodiment of the present invention, there is provided a method of manufacturing a bread for prevention or improvement of hypertension, which comprises fermenting a blend containing wheat flour, potato and organic acid. At this time, the pH of the pre-fermented dough containing the potato produced through the fermentation is in the range of 3.5 to 4.2 because it is advantageous to increase the inhibitory activity of angiotensin converting enzyme (ACE). Therefore, in order to improve the antihypertensive function of the bread, The pH may preferably be in the above range.

In another embodiment of the present invention, the combination may further comprise a lactic acid bacterium, wherein the lactic acid bacterium is selected from the group consisting of Dextran producing lactic acid bacteria, preferably Leuconostomercenteroid B-512 FMCM ( Leuconostoc mesenteroides B-512 FMCM, LB).

When the leuconostomercenteroid B-512 FMCM is blended with wheat flour, 1,000 to 1,000,000,000 CFU / mL may be preferable based on the viable cell count, and more preferably 1,000,000 to 100,000,000 CFU / mL.

The combination may further include at least one selected from water, sugar, salt, lemon, and the like, but is not limited thereto.

The bread making method of the present invention including potatoes according to an embodiment of the present invention, more specifically,

1) adding at least one selected from water, sugar, milk, butter, oil, salt and yeast to a pre-fermented dough prepared through fermentation of the formulation;

2) further fermenting the pre-fermented dough after the step 1) to produce the dough; And

3) baking the baked dough.

The fermentation of the 1) step combination may be carried out at a temperature of 20 to 35 DEG C and a humidity of 40% or more for 24 to 60 hours, but is not limited thereto.

The additional fermentation in the step 2) may be performed once or twice. At this time, the condition for further fermentation may be 30 to 120 minutes at a temperature of 25 to 35 DEG C and a humidity of 70 to 85%, but is not limited thereto.

The baking may be performed by baking the dough in an oven preheated at 150 to 230 DEG C in the upper flask and 180 to 210 DEG C in the lower flask for 10 to 60 minutes. However, the baking may be performed according to the conditions of the oven, Can be adjusted appropriately.

If the temperature of the oven is lower than the above range, there may be a problem that the moisture of bread is evaporated due to an increase in the baking process time, resulting in poor texture, texture and taste. If the temperature exceeds the above range, .

If the baking time is reduced in order to prevent the bread from burning, only the surface of the batter is ripened, and the dough in the bread may become unprocessed. Therefore, baking for the above-mentioned time may be preferable.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples illustrate the present invention and the present invention is not limited by the following examples, and various modifications and changes may be made. The scope of the present invention will be determined by the technical idea of the following claims.

< Manufacturing example >

Manufacturing example  1-4. Bread and Chi avatar Fermentation  Manufacture of pre-fermented dough

Materials and mixing ratios of pre-dough were as shown in Table 1. When potatoes were added, the potatoes were milled using a blender and uniformly prepared using sieves. The prepared dough was fermented at room temperature for 48 hours and used in the preparation of bread and cheabatta.

Component (g) flour water Sugar potato Lactic acid
(Lactic acid) Wheat
dough Production Example 1
Cont 600 360 96 - - Production Example 2
OA 600 348 96 - 12 Potato
dough Production Example 3
Cont 486 114 96 360 - Production Example 4
OA 486 102 96 360 12

Note) In Table 1,

Cont: no organic acid added

OA: organic acid addition

Manufacturing example  5-12. Lactic acid bacteria  Added Fermentation  Manufacture of pre-fermented dough

Were mixed in the compositions shown in Table 2 to prepare pre-fermented dough. The LAB was centrifuged at 37 ° C for 48 hours (6,000 rpm, 4 ° C, 30 minutes), and the resulting precipitate was dissolved in 96 g of water and inoculated into the stronghold. 10,000,000 CFU / mL.

The ingredients were mixed and fermented at 21 캜 for 48 hours to prepare pre-fermented dough.

Component (g) flour water Sugar potato Lactic acid bacteria
(dextran producing lactic acid bacteria) W Lc Lm LB Wheat dough Production Example 5 600 264 96 - 96 Production Example 6 96 Production Example 7 96 Production Example 8 96 Potato dough Production Example 9 486 18 96 360 96 Production Example 10 96 Production Example 11 96 Production Example 12 96

Note) In Table 2,

W: Wi Cellar Sheba Leah (Weissella cibaria )

Lc: Leuconostoc Leuconostoc citreum )

Lm: leuconostocercenteroid ( Leuconostoc mesenteroides )

LB: Leuconostomercenteroid B-512 FMCM ( Leuconostoc mesenteroides B-512 FMCM)

Manufacturing example  13. Preparation of bread

To prepare the bread, the ingredients were mixed and used as shown in Table 3 below. As the pre-fermentation dough, the doughs of Preparation Examples 1 to 12 were respectively used. The bread was prepared using the direct dough method (AACC), and the complex process was as shown in Fig.

All the materials were put in a ball at a time, and then kneaded at a low speed for 1 minute, at a medium speed for 3 minutes, at a high speed for 1 minute and then at a low speed for 1 minute, and the final temperature of the kneaded was 27 ° C. Thereafter, primary fermentation was carried out at room temperature for 1 hour and 30 minutes. After the fermentation, the dough was divided into 150 g portions, and the fermentation was carried out at room temperature for 10 minutes. After the middle fermentation, three rounds were panned in a pan pan after re-rounding with a rounder, and the fermentation was carried out at 30 ° C and 80% relative humidity for 1 hour in a fermentation chamber. After the second fermentation, it was baked for 30 minutes in an oven preheated to a temperature of 160 ° C and a lower temperature of 190 ° C. The baked bread was cooled at room temperature for 1 hour and used as a sample.

ingredient
(G) flour Pre-fermented dough
(Pre-fermented dough) milk
(Skim milk) water Salt Sugar East
(yeast) butter gun Wheat bread or
Potato bread 780 400 20 470 20 60 30 100 1880

Note) In Table 3,

Each of the doughs of Preparation Examples 1 to 12 was used as the pre-fermented dough.

Manufacturing example  14. Potatoes Chi avatar  Produce

The ingredients were mixed and used as shown in Table 4 below to prepare potato chewy avatar. As the pre-fermented dough, the doughs of Preparation Examples 1 to 4 were respectively used.

The chi avatar was manufactured by the direct dough method (AACC), and the bigger process is shown in Fig.

All the materials were put into a bowl at a time, and then kneaded at a low speed for 1 minute, at high speed for 2 minutes, and then at a medium speed for 1 minute. At this time, the final temperature of the kneaded was 27 ± 1 ° C. Then, after fermentation at room temperature for 1 hour, the gas was folded lightly and the gas was paused for 30 minutes. The dough was stretched and stretched to 50 cm in width and 30 cm in length, and cut into 10 parts by 10 cm in width and 15 cm in length. The bake was baked in an oven at 230 ° C and 210 ° C in the oven for 5 to 8 seconds and then for 13 minutes. The baked Chi avatar was cooled and used as a sample.

ingredient
(G) flour Pre-fermented dough
(Pre-fermented dough) Salt East
(yeast) Boiled
Potato water Olive oil gun Potato Chi avatar 780 400 15 18 300 550 50 2111

Note) In Table 4,

Each of the doughs of Preparation Examples 1 to 4 was used as the pre-fermented dough.

< Experimental Example >

Experimental Example  One. Formerly of dough  Final pH measurement

The pH of the whole dough prepared in Production Example 3 and Production Example 4 was measured as follows.

15 g of dough was added to 100 mL of distilled water, and the pH was measured after stirring for 15 minutes. The pH was measured three times with a pH meter (pH meter, model 720A, Orion Research Inc. Boston, Mass., USA) and the average value was obtained.

pH Potato dough Cont Preparation Example 3: 4.7 OA Production Example 4: 4.0

Experimental Example  1. ACE inhibition activity experiment

Angiotensin Converting Enzyme (ACE) inhibitory activity experiments were modified by Sigma-Aldrich. The sample and the blank were tested together.

0.2 ml of 0.3% (w / v) Hippuryl-L-Histidyl-Leucine Solution was added to the sample, and the mixture was left at 37 ° C for 5 minutes. After that, 0.05 mL of ACE solution was added, and the mixture was reacted at 37 ° C for 15 minutes. After the addition of 0.25 mL of 1 M HCl and 2 mL of ethyl acetate, the enzyme activity was stopped and mixed for 1 minute. This was centrifuged for 2 minutes, and 1 mL of the supernatant was taken, dried in a boiling water bath for 15 minutes, and 3 mL of the third distilled water was added. This was measured by a spectrophotometer at 228 nm to show the activity of ACE. The calculation formula is shown in the following Equation (1).

<Formula 1>

week)

2 = conversion factor (conversion factor from hippuric acid is removed, 1 mL of ethyl acetate is added and 1 mL of the organic layer containing the product, hippuric acid, is removed)

3 = total volume of hippuric acid solution (total volume of hippuric acid solution)

9.8 = Millimolar extinction coefficient of hippuric acid at 228 nm (hippuric acid at 228 nm)

15 = Enzyme reaction time (minutes) (Time of the assay as per Unit Definition)

0.91 = Extraction efficiency of ethyl acetate (Extraction efficiency of Ethyl Acetate)

0.05 = volume of enzyme used (ml)

The ACE inhibitory activity was determined based on the degree of ACE inhibitory activity (standard 0) of the bread (Preparation Example 1) prepared using 100% wheat flour alone,

(Fig. 6), wheat bread (Fig. 8) produced using dextran-producing lactic acid bacteria (Fig. 8), dextran-producing lactic acid bacteria The relative level of ACE inhibitory activity of the potato bread (Fig. The calculation formula is as follows.

<Formula 2>

Relative ACE inhibition activity (relative ACE inhibition activity, % ) = (1-EB) / CB X 100

week)

EB: ACE activity in experimental group Bread or Chi avatar

CB: ACE activity of wheat flour of 100%

The results of the inhibition activity of the relative ACE are shown in FIGS.

As can be seen from the results of FIG. 6, the ACE inhibitory activity of the bread containing potatoes was increased as compared with the wheat bread. Especially, in the case of bread containing potatoes, ACE inhibitory activity was further increased when lactic acid, , Whereas the wheat bread containing no potatoes showed decreased ACE inhibitory activity upon pH reduction due to addition of organic acid (FIG. 6).

As can be seen from the results of FIG. 7, the ACE inhibitory activity of the potato-containing chi avatar was superior to that of the wheat bread. Especially, when the organic acid lactic acid was added, the ACE inhibitory activity of the potato- (Fig. 7).

FIG. 8 shows the results of measurement of ACE inhibitory activity relative to wheat flour without wheat flour by fermenting dextran-producing lactic acid bacteria in pre-fermented dough, respectively. Kono base stock was a sheet of cerium relative ACE inhibitory activity of fermented bread (Leuconostoc citreum) (Lc) was the highest to about 80%, and this cellar cibaria (Weissella cibaria , W), Leuconostomercenteroid B-512 FMCM ( Leuconostoc mesenteroides B-512 FMCM, LB), leuconostomercenteroid ( Leuconostoc mesenteroides , Lm), and all of them showed significantly superior ACE inhibitory activity than the wheat bread (Fig. 8).

9 shows the result of measuring the ACE inhibitory activity relative to the non-added wheat bread by preparing the bread containing potatoes by fermenting the dextran-producing lactic acid bacteria in the pre-fermented dough respectively. The ACE inhibitory activity of the potato breads fermented with Ryukono Stokescenteoid B-512 FMCM was higher than that of the wheat bread but the ACE inhibitory activity of the potato breads prepared using the remaining bacteria (W, Lc, Lm) (Fig. 9).

Claims (23)

Wheat flour and leucono-stokositium ( Leuconostoc citreum , Weissella cibaria , leuconostocercenteroids ( Leuconostoc mesenteroides ) and Leuconostoc mesenteroide B-512 FMCM ( Leuconostoc mesenteroides B-512 FMCM). &Lt; / RTI &gt;
flour; And
Kono stock flow sheet of cerium (Leuconostoc citreum), and this cellar cibaria (Weissella cibaria), flow Pocono stock mesen steroid (Leuconostoc mesenteroides ) and Leuconostoc mesenteroide B-512 FMCM ( Leuconostoc mesenteroides B-512 &lt; / RTI &gt; FMCM). &Lt; Desc / Clms Page number 24 &gt;
The method according to claim 1,
1) adding at least one selected from flour, water, sugar, milk, butter, oil, salt and yeast to a pre-fermented dough prepared through fermentation of the formulation;
2) further fermenting the pre-fermented dough after the step 1) to produce the dough; And
And 3) a baking step of baking the past dough.
The method of claim 3,
Wherein the fermentation of the 1) step combination is carried out at a temperature of 20 to 35 DEG C for 24 to 60 hours.
The method of claim 3,
Wherein the baking step of step 2) comprises baking the dough in an oven preheated to a temperature of 150 to 230 占 폚 and a lower temperature of 180 to 210 占 폚 for 10 to 60 minutes.
A bread for prevention or improvement of hypertension produced by the manufacturing method of claim 2.
The method of claim 6,
Characterized in that the bread is bread or chiabatta.
The method of claim 6,
Wherein the bread is to prevent or improve hypertension through an inhibitory activity of angiotensin converting enzyme.
A composition for the manufacture of bread for preventing or improving hypertension, comprising flour and potato.
The method of claim 9,
Wherein the flour and the potato are in a weight ratio of 95: 5 to 55: 45.
Fermenting a combination comprising wheat flour and potatoes.
The method of claim 11,
Wherein the combination further comprises an organic acid. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt;
The method of claim 12,
Wherein the organic acid is at least one selected from lactic acid, acetic acid, citric acid and tartaric acid.
The method of claim 11,
Wherein the combination further comprises a lactic acid bacteria strain.
15. The method of claim 14,
Wherein the lactic acid bacteria is Leuconostoc mesenteroides B-512 FMCM. &Lt; RTI ID = 0.0 &gt; 5. &lt; / RTI &gt;
The method of claim 11,
Wherein the combination further comprises at least one member selected from the group consisting of water, sugar, salt, and lemon.
The method of claim 11,
Wherein the flour and the potato are in a weight ratio of 95: 5 to 55: 45.
The method of claim 11,
1) adding at least one selected from water, sugar, milk, butter, oil, salt and yeast to a pre-fermented dough prepared through fermentation of the formulation;
2) further fermenting the pre-fermented dough after the step 1) to produce the dough; And
And 3) a baking step of baking the past dough.
19. The method of claim 18,
Wherein the fermentation of the 1) step combination is carried out at a temperature of 20 to 35 DEG C for 24 to 60 hours.
19. The method of claim 18,
Wherein the baking step in step 2) comprises baking for 10 to 60 minutes in an oven preheated at a temperature of 150 to 230 占 폚 and a temperature of 180 to 210 占 폚.
A bread for prevention or improvement of hypertension produced by the manufacturing method of claim 11.
23. The method of claim 21,
Wherein the bread is a bread or potato comprising potatoes.
23. The method of claim 21,
Wherein the bread is to prevent or improve hypertension through an inhibitory activity of angiotensin converting enzyme.

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