KR20210110260A - A Method for Preparing Bread Using Daebong Persimmon Juice - Google Patents

Abstract

The present invention relates to a preparing method of bread using Daebong persimmon juice and, more specifically, to a preparing method of bread using Daebong persimmon juice which reduces a baking loss rate and the like, increases gumminess, chewiness and the like, improves sensory properties such as flavor, and increases storage and antioxidant activity.

Description

{A Method for Preparing Bread Using Daebong Persimmon Juice}

The present invention relates to a method for producing bread using Daebong persimmon juice.

Bread refers to bread that has been cut in advance to make it easier to eat. It is made by kneading wheat, barley, and corn flour with yeast, a little salt, and sugar, and baking it. It is easy to eat right away.

Bread is widely used as a meal replacement due to busy modern life, and in today's economically prosperous society, food intake is not simply taste and shape, but well-being, and adding healthy natural materials to improve quality characteristics such as functionality is very important.

According to studies on improving the quality characteristics such as functionality of bread, potato juice (Korean J Food Sci Technol 36: 924-929, 2004), arrowroot juice (J Korean Soc Food Sci Nutr 28: 118-125, 2002), spices (Korean J Soc Food Cookery Sci 16: 245-254, 2000; Korean J Postharvest Sci Technol 8: 175-180, 2001), germinated brown rice flour (Korean J Soc Food Cookery Sci 17: 323-328, 2001), soybeans (Korean J) Food Pres 9: 418-424, 2002), roasted soybean powder (Korean J Soc Food Sci 13: 266-271, 1997), green tea (Korean J Soc Food Sci 15: 395-400, 1999), etc. have.

On the other hand, Daebong persimmon is astringent, but when it becomes red, it is very sweet and is known as a large persimmon. When Daebonggam becomes red, it combines with acetaldehyde produced by respiration inside the fruit and becomes insoluble. The polyphenol of Daebonggam absorbs harmful substances and discharges them out of the body. A component called scopoletin in Daebonggam lowers cholesterol levels, and the tannin component, which has an astringent taste, removes free radicals that promote cell aging, and absorbs triglycerides or cholesterol and discharges them out of the body. Daebonggam is rich in vitamins A and B. In particular, it contains 30-50mg of vitamin C per 1g, which is twice as much as tangerines and 6 times more than apples. It has been reported to be edible.

Because of these characteristics, various functional foods such as a hangover reliever containing daebong persimmon are continuously being developed based on the research results that polyphenols and antioxidants promote alcohol decomposition.

The present invention has been completed by confirming that when the polyphenolic substance and daebong persimmon juice having antioxidant ability are used in the production of bread, the flavor and texture of the bread and bread with improved storage properties can be obtained.

It is an object of the present invention to provide a method for producing bread using Daebong persimmon juice.

Other objects or specific objects of the present invention will be set forth below.

As confirmed in the Examples and Experimental Examples below, the present inventors reduced the baking loss rate, etc., and improved gumminess and chewiness, etc. It was confirmed that the sensory properties such as flavor and texture were improved, the storage properties were improved, and the antioxidant activity was improved.

Considering the above, the method for producing bread of the present invention comprises the steps of (a) preparing a dough for bread production by mixing Daebong persimmon juice with the ingredients of bread, (b) fermenting the dough, and (c) ) and baking the fermented dough in an oven.

In the method of the present invention, grain flour, yeast and water are used as main ingredients for the bread, and salt, sugar, egg, milk, powdered milk, margarine, spices, fruit powder or juice, vegetable powder to improve texture and flavor Alternatively, juice, nut powder, or chopped products may be used as an additive.

As the grain flour, wheat flour, barley flour, rice flour, corn flour, rye flour, etc. may be used. Preferably, wheat flour is used, and in particular, strong flour that easily forms gluten is used.

Yeast is a baker's yeast that causes alcoholic fermentation when mixed with moist flour to which sugar or nutrients have been added. It acts as a flavor enhancer.

As the bread material, yeast, one of the main ingredients, may be used in an amount of 0.5 to 8 parts by weight based on 100 parts by weight of wheat flour, and water may be used in an amount of 15 to 25 parts by weight based on 100 parts by weight of wheat flour, and other additives such as salt, sugar, eggs, etc. An appropriate amount for flavor enhancement, specifically, may be used in the range of 1 to 25 parts by weight based on 100 parts by weight of the flour depending on the type of additive.

In addition, in the method of the present invention, Daebonggam refers to a variety selected for New Year and dried persimmon by introducing the astringent persimmon variety of Gapjubaekmok (Diospyros kaki cv. In Korea, this variety has been called Daebonggam since the 1980s (J. Korean Soc. Food Sci. Nutr., 39, 500-505, 2010). Daebonggam is astringent, but as described above, as it turns red, it combines with acetaldehyde produced by respiration inside the fruit and becomes insoluble. Press the red shiitake to extract the juice, or add water to the persimmon and heat it for 30 minutes to 2 hours at a low temperature, that is, at a temperature of 55 ° C to 75 ° C It can be used by heating it to an appropriate sugar content (a value expressed as a percentage (%) of the sugar content), that is, 15 to 25%. This Daebong persimmon juice may be blended with the ingredients of bread in an amount of 5 to 40 parts by weight based on 100 parts by weight of grain flour, preferably 10 to 30 parts by weight as in the examples below.

In addition, in the method of the present invention, the fermentation of the dough in step (b) is to induce the production of alcohol and carbon dioxide through yeast growth and metabolism to give a soft texture to the bread, 30 ℃ suitable for yeast growth. It can be done for 60 minutes to 180 minutes within the temperature range of ~40 ℃. In general, in the manufacture of bread, fermentation is performed two or more times as in the example below, and after performing the primary fermentation for a predetermined time, the dough may be divided into predetermined sizes and fermentation may be performed again 1-2 times. At this time, when the fermentation is performed two or more times, each fermentation time may be 20 to 60 minutes.

Also, in the method of the present invention, the step (c) is a process of reading the dough by applying direct or indirect heat such as baking the fermented dough. This can be done using a deck oven or the like.

In another aspect, the present invention relates to bread prepared by adding Daebong persimmon juice obtained by the above-described manufacturing method.

The bread of the present invention can be understood as a bread having excellent flavor, increased texture, such as guminess and chewiness, and improved storability by adding Daebong persimmon juice.

As described above, according to the present invention, it is possible to provide a method for producing bread using Daebong persimmon juice. The bread obtained according to the method of the present invention has excellent flavor, texture such as guminess and chewiness, and improved storability.

1 is a photograph of bread to which daebong persimmon juice is added, prepared according to an embodiment of the present invention.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these Examples and Experimental Examples.

<Example> Manufacture of bread with added Daebong persimmon juice

<Example 1> Preparation of Daebong persimmon juice

Daebong persimmon produced by Daebong Gam Research Institute in Geumjeong, Yeongam-gun, Jeollanam-do was used for the production of Daebong persimmon juice. After adding water to Daebong persimmon, it was extracted by heating at 65° C. for 1 hour, and then boiled at 110° C. for 4 hours to prepare Daebong persimmon juice. At this time, the water content of Daebong persimmon juice was 79.8%, the pH was 4.27, and the sugar content was 19.8%. After cooling, the prepared Daebong persimmon juice was packaged in an ethylene container with a capacity of 100 ml and stored in a refrigerator at 4° C. for use in the experiment.

<Example 2> Preparation of bread with added daebong persimmon juice

Flour, sugar, margarine, raw yeast, yeast food, skim milk powder, salt, egg, water, and milk were used in the production of bread in the following amounts. At this time, a portion of the added amount of water was replaced with Daebong persimmon juice. Put all the ingredients in a kneader and knead for 1 minute at low speed and 22 minutes at the second stage. The finished dough was first fermented for 50 minutes at a temperature of 35°C in an electric fermenter, then divided into 420g and rounded, and secondary fermentation was performed at a temperature of 35°C in the fermenter for 20 minutes. After the secondary fermentation, the dough was put into a bread mold and fermented for 40 minutes at 35°C in a fermenter. After fermentation, the dough was baked for 30 minutes in an electric deck oven preheated to 140℃ on the upper heat and 160℃ on the bottom. After the finished bread was cooled at room temperature for 1 hour, it was used as a sample for this experiment.

<Experimental example> Evaluation of quality characteristics of bread with added Daebong persimmon juice

<Experimental Example 1> Measurement of weight, volume, and baking loss rate of bread with daebong persimmon juice added

The weight was measured by measuring the weight of the control bread without the addition of Daebong persimmon juice (P0) and the bread containing 10% (P10), 20% (P20), and 30% (P30) of Daebong persimmon juice, respectively.

The volume of the control bread (P0) without the addition of Daebong persimmon juice and 10% (P10), 20% (P20), and 30% (P30) of Daebong persimmon juice was measured three times by the seed replacement method.

The baking loss rate was calculated by measuring the weight of the dough and the weight of the bread and using the following formula.

Burning Loss (%) = (DW - BW)/DW × 100

(DW: dough weight. BW: bread weight)

The results are shown in [Table 2] below as the average value of three repeated experiments.

As a result, as a result of measuring and comparing the weight and volume of the control bread without the addition of Daebong persimmon juice and the bread containing 10%, 20%, and 30% of Daebong persimmon juice, respectively, the volume and weight increased as the amount of Daebong persimmon juice added increased. It came out high, and the baking loss rate was further reduced in the bread of the group with Daebong persimmon juice added compared to the bread in the control group.

<Experimental Example 2> Measurement of change in moisture content during storage period of bread

Moisture content was measured by the atmospheric drying method at 105°C according to the AOAC method. The moisture content measurement experiment was repeated three times while the bread prepared by adding Daebong persimmon juice was stored in an incubator at 25° C. for 9 days.

The results are shown in [Table 3] below as an average value.

As a result, as a result of measuring and comparing the moisture content of the control bread without the addition of Daebong persimmon juice and the bread containing 10%, 20%, and 30% of Daebong persimmon juice, respectively, the moisture content of the bread on the day of bread production was determined by the amount of added Daebong persimmon juice. The more it was, the less it came out. As a result of an experiment to measure the moisture content while storing the bread in an incubator at 25°C for 9 days, the moisture content in both the control group and the participant group decreased as the storage period increased. As the amount of Daebong persimmon juice increased, the moisture content showed a tendency to gradually decrease.

<Experimental Example 3> Measurement of changes in pH during storage of bread

The pH was measured three times by using a pH meter (SevenMulti, Mettler Toledo), while storing the bread with the juice of Daebong persimmon juice in an incubator at 25° C. for 9 days.

The results are shown in [Table 4] below as the average value.

As a result, as a result of measuring and comparing the pH of the control bread without the addition of Daebong persimmon juice and the bread containing 10%, 20%, and 30% of Daebong persimmon juice, respectively, the pH of the bread on the day of bread production showed that the added amount of Daebong persimmon juice increased. came out lower. As a result of the pH measurement experiment while storing bread in an incubator at 25° C. for 9 days, the overall pH decreased as the storage period of both the control group and the participant group increased. As the amount of Daebong persimmon juice increased, the pH gradually decreased.

<Experimental Example 5> Measurement of chromaticity of the flesh color of bread

The chromaticity measurement of the flesh color of the bread was repeated three times on the day of bread production using a color difference meter (Spectrophotometer CM-5).

The results are shown in [Table 5] below as the average value.

As a result, as a result of measuring the chromaticity of the breads of the control group (containing 0% Daebong persimmon juice) and the group with Daebong persimmon juice added (containing 10%, 20%, and 30% Daebong persimmon juice, respectively), the bread of the group containing Daebong persimmon juice than the control group As the amount of Daebong persimmon juice added increased, the L value of the flesh of bread decreased. The a value increased in the opposite direction to the L value, and the b value did not show a significant difference according to the amount added in the Daebong persimmon juice added group.

<Experimental Example 6> Mechanical properties of bread

The mechanical properties of the bread were measured three times using a Zwick/Roell Teture analyzer.

The results are shown in [Table 6] below as the average value.

As a result, hardness showed a tendency to increase significantly as the amount of Daebong persimmon juice was increased. There was no significant difference in elasticity between the control group and the amount of Daebong persimmon juice added, and the cohesiveness showed a significant difference only in the group with 30% Daebong persimmon juice added. In addition, the gum and chewiness showed a significant difference according to the amount of Daebong persimmon juice added compared to the control group, and showed a tendency to increase as the amount of Daebonggap juice increased.

<Experimental Example 7> Sensory characteristics of bread

The sensory test on bread added with Daebong persimmon juice at 0%, 10%, 20%, and 30%, respectively, was conducted by 40 students from the Department of Food and Nutrition at Dongshin University as sensory evaluation agents. In addition, bread prepared on the day of the sensory test was used, and the sensory test was performed with four samples of the control group, each of which was added with 10%, 20%, and 30% of Daebong persimmon juice. Each sample was randomly evaluated for color, appearance, flavor, texture and preference using a five-point scale. Among the sensory test items, color, appearance, flavor, and texture were very strong 5 points, strong, normal 3 points, weak 2 points, and very weak 1 point. On the other hand, the preference items were expressed as very good 5 points, good 4 points, average 3 points, dislike 2 points, and dislike 1 point.

After performing the sensory test, statistical processing was verified for significance by Duncan's multiple range test using SAS program.

The results are shown in [Table 7] below as the average value.

As a result, there were significant differences in color (shell color, flesh color), flavor (savory taste, off-flavor), and texture (hardness, chewiness). The result of the sensory characteristic of hardness of P30 containing 30% Daebong persimmon juice was 3.14, which was higher than that of other sample groups, which was significantly higher than that of other sample groups. appeared similar to In the overall preference, in the order of the amount of Daebong persimmon juice added, P30>P20>P10>P0, the bread of P30 with 30% Daebong persimmon juice added showed the highest score.

<Experimental Example 8> Storage test of bread

While the bread was stored in an incubator at 25° C. for 8 days, mold formation was observed.

The results of observation of mold production were measured three times and are shown in [Table 8] below.

As a result, as a result of observing the formation of mold during storage at room temperature, mold was initially found in P0 on the 5th day of storage, and then P10 on the 6th day of storage, P20 on the 7th day of storage, and P30 on the 8th day of storage gradually increased. As a result, it was confirmed that the amount of Daebong persimmon juice added affects the storage period of bread.

<Experimental Example 9> Antioxidative analysis of Daebong persimmon juice

Total phenolic contents and DPPH assay were analyzed for the antioxidant activity of Daebonggap juice. For analysis of total phenolic contents, after adding 0 μL of 2N Folin-Ciocalteu reagent 24 to 15 μL of the diluted sample, it was reacted in the dark for 10 minutes. Then, 15 μL of a 20% Na ₂ CO ₃ solution was added and reacted for 30 minutes, and then OD was measured at 765 nm. For flavonoids contents analysis, after adding 300 μL of DPPH solution to 20 μL of diluted sample, it was reacted in the dark for 30 minutes. Thereafter, the OD was measured at 517 nm. The results of the antioxidant test were expressed in terms of mg gallic acid per mL of sample using the standard curve of a standard substance (total phenolic contents-gallic acid, DPPH assay-trolox) under the same conditions.

The results are shown in [Table 9] below as the average value.

As a result, the analysis results of Tatal phenolic contents and DPPH assay in Daebong persimmon juice used in the bread making experiment showed antioxidant ability. Therefore, it was analyzed that the antioxidative ability could appear even in the bread prepared with the addition of Daebong persimmon juice.

<Experimental Example 10> Antioxidative analysis of bread with Daebong persimmon juice added

Total phenolic contents and DPPH assay analysis were performed for the antioxidant experiments on bread containing 0%, 10%, 20%, and 30% Daebong persimmon juice, respectively. In order to perform the analysis, bread was first subjected to sample processing. 100 mL of 70% ethanol and 70% methanol were added to 10 g of bread, respectively, and extraction was performed with shaking at 25°C and 200 rpm for 24 hours. Thereafter, centrifugation was performed at 8,000 rpm for 10 minutes, followed by filtration using a 0.2 μm PTFE syringe filter. The test method is as follows.

For analysis of total phenolic contents, after adding 0 μL of 2N Folin-Ciocalteu reagent 24 to 15 μL of the diluted sample, it was reacted in the dark for 10 minutes. Then, 15 μL of a 20% Na ₂ CO ₃ solution was added and reacted for 30 minutes, and then OD was measured at 765 nm. For flavonoids contents analysis, after adding 300 μL of DPPH solution to 20 μL of diluted sample, it was reacted in the dark for 30 minutes. Thereafter, the OD was measured at 517 nm. After analyzing the total phenolic contents, the result of the antioxidant experiment is calculated using the standard curve of the standard substance (gallic acid) tested under the same conditions to calculate mg of gallic acid with the same antioxidant capacity, and calculate the mg gallic acid equivalent antioxidant capacity/ It was expressed as 100 g sample. For DPPH assay analysis, after adding 300 μL of DPPH solution to 20 μL of diluted sample, it was reacted in the dark for 30 minutes. Thereafter, the OD was measured at 517 nm. After DPPH assay analysis, the result of the antioxidant experiment is calculated using the standard curve of the standard substance (trolox) tested under the same conditions to calculate μM of trolox having the same antioxidant capacity, and it is calculated as μM trolox equivalent antioxidant capacity/100 g sample. marked.

The results are shown in [Table 10] below as an average value.

As a result, the results of total phenolic contents and DPPH assay analysis of bread added with 0%, 10%, 20%, and 30% Daebong persimmon juice respectively showed that the bread with 30% Daebong persimmon juice had the best antioxidant ability. appeared to be In the following order, bread with 20% Daebong persimmon juice and 10% Daebong persimmon juice was found to have antioxidant ability. Therefore, it can be said that the storability of the bread was improved because the antioxidant ability was improved in the bread prepared with the addition of Daebong persimmon juice compared to the bread of the control group without the Daebong persimmon juice.

Claims (1)

(a) preparing a dough for bread production by mixing Daebong persimmon juice with the ingredients of bread, (b) fermenting the dough, and (c) baking the fermented dough in an oven ,
The material of the bread includes wheat flour, yeast and water,
The method for producing bread, characterized in that the Daebong persimmon juice is blended with the ingredients of the bread in the range of 10 to 30 parts by weight based on 100 parts by weight of the grain flour.

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