KR20210033241A - jeppang-yong milgalue gasubunhae pebtideuleul cheomgahayeo naengdongppang-eul jejohaneun bangbeob - Google Patents

Abstract

The present invention relates to a method for manufacturing bread by adding hydrolyzed peptides obtained by hydrolyzing protein contained in flour for baking with protease, and an additive thereof. More specifically, the present invention relates to a method for manufacturing bread which adds 1 to 8 parts by weight of gluten-hydrolyzing peptide hydrolyzed by 10 parts by weight of gluten, a protein component contained in the flour for baking, with 007 to 01 parts by weight of protease containing pepsin, trypsin, and chymotrypsin to 100 parts by weight of wheat flour, a raw material for baking, and an additive thereof.

Description

Method of manufacturing frozen bread by adding hydrolyzed peptide to flour for baking {jeppang-yong milgalue gasubunhae pebtideuleul cheomgahayeo naengdongppang-eul jejohaneun bangbeob}

The present invention relates to a method for producing bread by preparing a hydrolyzed peptide obtained by hydrolyzing gluten, a protein component in flour for baking, with a proteolytic enzyme as an additive, and adding it to wheat flour, a raw material for baking. About. In more detail, the present invention is to prepare a gluten hydrolyzed peptide hydrolyzed with 10 parts by weight of gluten, a protein component contained in flour for baking, with protease 007-01 including pepsin, trypsin and chymotrypsin. It relates to a method for producing bread by adding 1 to 8 parts by weight to 100 parts by weight of flour, which is a raw material for baking.

Among the various additives added in the baking process, an oxidizing agent such as KBrO3 improves the elasticity of the dough and increases the volume of the bread by chemical oxidation reaction with gluten in the dough. However, as the safety of these additives has been raised, the need for new additives to replace them has emerged. In particular, when frozen dough is used, the addition of such an oxidizing agent is essential. Therefore, it was attempted to obtain an additive that can increase the volume of bread, such as KBrO3, and prevent freezing disturbances such as a decrease in the volume of bread even after the dough is frozen and stored.

The oxidizing agent KBrO3 or vitamin C is a crosslink of disulfide (SS) through the oxidation of bromic acid (KBrO3→KBr+3O) by the thiol (-SH) of gluten formed in the kneading process by a chemical oxidation reaction. Cross-linking) strengthens the gluten net work, thereby increasing the elasticity of the dough and preventing the dough breakdown that may occur in over mixing. Therefore, the present invention intends to use a protein capable of inducing a disulfide cross link in developing an additive capable of such a function. In general, raw gluten is used as an additive when frozen-stored dough is used or when the protein content of flour used for baking is low or the quality is not excellent. However, raw gluten increases the volume of bread, but has a disadvantage in that the fermentation time is lengthened and the texture of the bread is deteriorated. Therefore, the present invention overcomes the problems arising from the addition of these proteins, and the thiol (-SH) of gluten forms more disulfide cross-links by the addition of peptides, so the fermentation process without prolonging the fermentation time by strengthening the gluten network By trapping the CO2 gas generated in the bread, the volume of the bread is increased and a uniform grain structure can be formed.

Among the various additives added to the baking process, oxidizing agents such as KBrO3 improve the elasticity of the dough and increase the volume of the bread by chemical oxidation with gluten in the dough. The necessity of this has emerged. In particular, when frozen dough is used, the addition of such an oxidizing agent is essential, and an additive such as KBrO3 must be obtained to increase the volume of the bread and prevent freezing problems such as decrease in the volume of the bread even after freezing and storage of the dough. Therefore, a new manufacturing method was devised to produce a hydrolyzed peptide obtained by hydrolyzing a protein contained in baking flour with a proteolytic enzyme and adding it to produce bread.

The present invention relates to a method for producing bread, characterized in that the bread is prepared by adding a proteolytic product obtained by decomposing a protein with a proteolytic enzyme. The protein used in the present invention includes raw gluten, soy protein, corn protein, and sardine protein, which are protein components contained in flour for baking. The protease used in the present invention is preferably any one or more selected from the group consisting of pepsin, trypsin and chymotrypsin.

In the present invention, it is preferable to prepare bread by adding 1 to 8 parts by weight of a protein hydrolyzate hydrolyzed with 10 parts by weight of proteolytic enzyme 007-01 to 100 parts by weight of wheat flour, which is a raw material for baking.

The present invention prepares a gluten hydrolyzed peptide hydrolyzed with 10 parts by weight of protease 007-01, which is a protein component contained in flour for baking, and gluten hydrolyzed peptide 1 to 100 parts by weight of wheat flour as a raw material for baking. It relates to a method for producing a bakery by adding to 8 parts by weight to prepare bread. In the present invention, 1 to 8 parts by weight of gluten hydrolyzed peptide hydrolyzed by adding 10 parts by weight of gluten, which is a protein component contained in the baking wheat flour, with protease 007-01 parts by weight, is added to 100 parts by weight of wheat flour, which is a raw material for baking. It is desirable to prepare.

Flour (strong Millmax, Samyang Corporation), salt (refined salt, Haepyo), sugar (white sugar, Samyang Corporation), yeast (Saf Levureinstant, France) and Shortening Alps Shortening-200, Seoul Heinz) used in the present invention are commercially available I did. The flour used in the present invention had a protein content of 13% (N×574) and an ash content of 054%. The oxidizing additive used to compare the efficacy of the oxidizing agent used in the present invention is KBrO3, and the product to which it was added and the product to which no additives were added were used as controls, and commercially purchased gluten, raw gluten, and various peptides And the peptides prepared in the laboratory were added and kneaded to compare the quality of bread according to the additives. The additives purchased in the present invention and used in the experiment are KBrO3 (Sigma Chemical Co, Germany), Bonito peptide (Japan Chemical Co., Ltd., Japan), Corn peptide (Senmi Extracts Co, Japan), Vital gluten (Amylium France, France), Non-vital gluten (Sigma Chemical Co, Germany), Gluten hydrolysate (enzymatic hydrolysis, Sigma Chemical Co, Germany), silk-peptide (Silk-peptide) (Sindo Biosilk Co., Ltd.) and pure purified dipeptide (dipeptide) Gln-Gly (Sigma Chemical Co, Germany), and the preparation method of the peptide was prepared in the same manner as in FIGS. 1, 2 and 3.

Figure 1 shows the pepsin hydrolysis process of raw gluten (vital gluten).
Figure 2 shows the trypsin hydrolysis process of raw gluten.
Figure 3 shows the chymotrypsin hydrolysis process of raw gluten.
Figure 4 is a graph showing the volume of frozen bread and non-frozen bread according to the addition of the present invention gluten hydrolyzate (8%), KBrO3 and ascorbic acid.

Gluten and enzymes used in the hydrolysis of gluten in the present invention are vital gluten (Amylium France, France), pepsin (Sigma, EC 34231 2500 unit/mg protein at pH 20, 37oC), trypsin (Sigma, type II-S, EC34214, 1000 to 2000

BAEE unit/mg solid at 25oC pH76) and chymotrypsin (Sigma, EC 34211 40-60 units at pH 78, 25oC)

to be.

In the present invention, the p4 peptide of Table 2 was prepared according to FIG. 1, but the p1, p2 and p3 samples of Table 2 were prepared by varying whether or not an enzyme was added and the reaction pH and the time of the enzyme reaction. Was prepared. In the present invention, p1 in Table 2 was not added pepsin, p2 was adjusted to pH 4 without pepsin, and p3 was enzymatically hydrolyzed for 30 minutes. In the present invention, the p6 peptide of Table 2 was prepared according to FIG. 2, but p5 was prepared without adding an enzyme to the process of FIG. 2. In the present invention, p5 in Table 2 did not add trypsin and p8 was prepared according to FIG. 3 with pepsin, but p7 was prepared without adding an enzyme in the process of FIG. 3 without adding chymotrypsin.

Example 1

A fresh wheat gluten slurry prepared by adding 300 ml of water to 40 g of fresh wheat gluten was adjusted to pH 20 with 6N HCl, and 400 mg of pepsin was added to the fresh wheat gluten slurry, and then incubated at 45° C. for 1 hour while stirring and incubated at 100° C. After boiling for 15 minutes, it was cooled to room temperature. Again, the pH was adjusted to 66 with 4N NaOH, centrifuged for 20 minutes, and then the supernatant was separated and pelletized in water (300 ml) to prepare a slurry. Thereafter, centrifugation was performed at 2500×g for 20 minutes, the supernatant was separated, the pellet was homogenized in water, and freeze-dried to obtain a freeze-dried powder (p4), which was prepared as shown in FIG. 1.

Example 2

A fresh wheat gluten slurry prepared by adding 300 ml of water to 40 g of fresh wheat gluten was adjusted to pH 76 with 2N NaOH, and then 300 mg of trypsin was added to the fresh wheat gluten slurry, and then incubated at 30° C. for 3 hours while stirring and incubated at 100° C. After boiling for 15 minutes, it was cooled to room temperature. After adjusting the pH to 66 with 2N HCl and centrifuging for 20 minutes, the supernatant was separated and pelletized in 300 ml of water to prepare a slurry. Thereafter, centrifugation was performed at 2500×g for 20 minutes, the supernatant was separated, the pellet was homogenized in water, and freeze-dried to obtain a freeze-dried powder (p6), which was prepared as shown in FIG. 2.

Example 3

A fresh wheat gluten slurry prepared by adding 300 ml of water to 40 g of fresh wheat gluten was adjusted to pH 80 using 2N NaOH, and then 300 mg of chymotrypsin was added to the fresh wheat gluten slurry, and incubated with stirring at 30° C. for 3 hours and 20 minutes. It was boiled at 100° C. for 15 minutes and then cooled to room temperature. After adjusting the pH to 66 with 2N HCl and centrifuging for 20 minutes, the supernatant was separated and pelletized in 300 ml of water to prepare a slurry. Thereafter, centrifugation was performed at 2500×g for 20 minutes, the supernatant was separated, the pellet was homogenized in water, and freeze-dried to obtain a freeze-dried powder (p8), which was prepared as shown in FIG. 3.

Experimental Example 1: Preparation of non-frozen bread

AACC Method 10-10B straight dough method for baking. [Reference: AACC Approved Methods, American Association of Cereal Chemistry, St Paul, Minnesota, Vol Ⅱ 10-10B Optimized straight -doughbread-making method, 9th ed ( 1995)], and the blending ratio of the raw materials used in the experiment was based on the composition of Table 1, based on the composition of Table 1, based on the amount of flour as 100%, and according to the bread weight% (Baker's%), and the control to which KBrO3 was added was the weight of the flour. 30 ppm of was added to the kneading process with water as a solution, and additives such as peptides used in the experiment to replace KBrO3 were added to the flour in powder form. The dough is mixed using a dough mixer (Hobart N50, USA) at speed 1 for 30 seconds, and then the wet ingredients at speed 1 for 15 minutes. Then, the dough was mixed for 95 minutes at speed 2 and 30 seconds at speed 1 to even out the pores of the dough and lump it into one lump. The final temperature of the dough was set to 27-28°C. However, when 10% and 25% of the bonito peptide and the corn peptide were added, the physical properties of the dough were very stiff, so the mixing time was set at a speed of 2 to 85 minutes to match the optimum mixing time. Also, as the amount of protein hydrolyzate added increases, the optimum mixing time of the dough is shortened. Therefore, the dough time was shortened to the point where the dough had maximum elasticity from 85 to 65 minutes depending on the amount added. Punch the dough 4 times, remove the edge part, and divide it by 130g, then round the dough by rounding 20 times, and put it in a panning mold at a temperature of 30±2℃ and 85±. Fermentation was performed for 60 minutes in a fermentor (Softmill, Dae Hung Co, Korea) controlled at 5% relative humidity. It was baked for 18 minutes in an oven (Softmill, Dae Hung Co, Korea) controlled at 200°C above and 190°C below. When 10% and 25% of Bonito peptide and conpeptide were added, the crust color became too dark, and the mixture was baked for 16 minutes.

Experimental Example 2: Preparation of frozen bread

Put the dough prepared in the same way as the non-frozen bread into the panning mold, cover the surface with polyethylene film (Kim's wrap, Chung-Jung Food Co, Korea), and make the dough's inner temperature -20℃ in an air freezer at -70℃. (air deep freezer) (PDF 9014 IlshinCo, Korea) was frozen for 50 minutes at a cryogenic temperature and then again frozen for 7 days in a -20°C air freezer (SR-62EA Samsung, Korea). Frozen dough is defrosted for 16 hours in a refrigerator at 4℃ (SR-62EA Samsung, Korea), removed the polyethylene film, fermented for 70 minutes in a fermenter (30±2℃, 85±5% RH), and then overheated 200℃, lower Baking was performed for 18 minutes in an oven controlled at 190° C., and the dough containing 10% and 25% of bonito peptide and corn peptide, respectively, was baked for 16 minutes.

Experimental Example 3: Evaluation of the quality of bread

Changes in the quality of bread according to the additives were evaluated by measuring a specific volume after baking the bread. Each volume (SV) of bread is a value obtained by dividing the volume of bread by weight, and the weight and volume of bread are measured after baking and cooling at room temperature for 1 hour, and the volume is measured by seed replacement method using millet. The effect of increasing the volume of bread due to the addition of peptides is that in the case of non-frozen bread, which is baked as it is without freezing, the peptide hydrolyzed with pepsin for 1 hour (p4) and the peptide hydrolyzed with trypsin (p6) compared to bread with KBrO3 added. The volume of bread to which) was added is relatively larger, and it can be seen that the volume of bread to which 1% of bonito peptide or 1 to 25% of conpeptide is added among commercially available peptides is the largest. The dough is frozen and stored for 1 week. Unlike non-frozen bread, it is most effective to add a peptide decomposed into thirippsin, and when 1% or 25% of conpeptide is added among commercially available peptides, it will be caused by freezing. The volume reduction was the least, and this effect was more effective than KBrO3 (frozen bread SV=372), the most commonly used oxidizing agent at present.

In the above, KBrO3 30ppm, Bonito peptide (Japan Chemical Co., Ltd., Japan) and conpeptide (Senmi Extracts Co, Japan) were all added 1% of the weight of wheat flour and VG: fresh wheat gluten (Amylium France, France), NVG : Non-raw gluten (Sigma ChemicalCo, Germany), GH: gluten hydrolyzate (Sigma Chemical Co, Germany), DP: pure purified dipeptide (Gln-Gly, SigmaChemical Co, Germany), SP: silk-peptide (Co., Ltd. ) Sindobiosilk), p1 to p8: represents a fresh gluten hydrolyzate. p1: It was prepared in the process of FIG. 1, but no enzyme was added. p2: It was prepared in the process of FIG. 1, but no enzyme was added, and the pH of the gluten slurry was adjusted to 4. p3: It was prepared in the process of Fig. 1, but was reacted only for 30 minutes by adding pepsin. p4: was prepared in the process of FIG. 1. p5: It was prepared in the process of Fig. 2, but no enzyme was added. p6: It was prepared in the process of FIG. 2. p7: It was prepared in the process of FIG. 3, but no enzyme was added. p8: It was prepared in the process of FIG. 1. p9: was prepared in the process of Figure 2, the amount added is 3%. p10: was prepared in the process of Figure 2, the amount added is 6%. p11: was prepared in the process of Figure 2, the amount added is 8%.

Experimental Example 4: Evaluation of the volume of bread according to the concentration of additives

According to the results of Experimental Example 3, in the case of non-frozen bread, the volume of bread to which the peptide hydrolyzed with trypsin was added was relatively larger, and even in the case of frozen bread, the volume decreased due to freezing when the hydrolyzate was added. Was less. Therefore, when the peptide hydrolyzed with trypsin, KBrO3, and ascorbic acid were treated at different concentrations, how it affected the specific volume of bread. To this end, the peptide hydrolyzed with trypsin obtained in Example 2 was added to the dough for baking according to the method of Experimental Examples 1 and 2. At this time, as for the blending ratio of the raw materials used in the experiment, based on the composition of Table 1, 8% was added by considering the amount of flour as 100%, KBrO3 was 20-30 ppm of the weight of the flour, and ascorbic acid (VC) was 30- 120 ppm was taken as a solution and added to the kneading process together with water. The results are shown in Table 3 and FIG. 4.

As shown in Table 3 and 4, the volume of bread increased, indicating an increase in the specific volume of non-frozen bread and frozen bread. In addition, compared with the control group, the specific volume of the baking treated with 8% trypsin-hydrolyzed peptide and 120 ppm of ascorbic acid was the largest. This effect was more pronounced in the non-frozen dough.

Claims (1)

10 parts by weight of any one protein selected from the group consisting of raw gluten, soy protein, corn protein, or sardine protein is hydrolyzed with 007-1 parts by weight of any one protease selected from the group consisting of pepsin, trypsin, or chymotrypsin. In the manufacturing method of frozen bread, characterized in that 1-8 parts by weight of proteolytic product is added to 100 parts by weight of wheat flour, which is a raw material for baking, 10 parts by weight of raw gluten is hydrolyzed with trypsin 007-008, which is a protease. A method for producing frozen bread, characterized in that 8 parts by weight and 30-120 ppm of ascorbic acid are added to 100 parts by weight of flour, which is a raw material for baking.

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