KR20230096680A - Bread Containing Buckwheat and Kelp Ingredient, and Method for Manufacturing the Same - Google Patents

Abstract

The present invention relates to a method for manufacturing bread having the efficacy of buckwheat and kelp by including hot water extracts of buckwheat plants and kelp in bread dough, and bread manufactured by the method. The bread manufactured by the method of the present invention includes buckwheat and kelp with high antioxidant activity in bread dough to provide useful effects in maintaining human health and preventing disease, and beneficial components reach the small intestine without being destroyed while passing through the digestive system after taking bread, so the benefits of buckwheat and kelp can be fully exerted in the body.

Description

Bread Containing Buckwheat and Kelp Ingredients and Manufacturing Method thereof {Bread Containing Buckwheat and Kelp Ingredient, and Method for Manufacturing the Same}

The present invention relates to a method for manufacturing bread to which the efficacy of buckwheat and kelp is imparted by including hot-water extracts of buckwheat starch and kelp in bread dough, and to bread manufactured by the method.

Modern people's dietary life is gradually westernized and diversified, and consumption of bread instead of rice is steadily increasing due to the tendency to pursue a convenient diet and the busy daily life of modern people.

In general, bread is a food that is fermented by kneading grain flour with salt, sugar, baking powder, etc. together with water, and then baked or steamed. Depending on the difference in baking, various types of bread can be manufactured.

Bread can be largely classified into fermented bread (yeast bread), which is slowly fermented with yeast, and non-fermented bread (quick bread), which is rapidly raised using baking powder. It is valuable as a food and can produce bread with various textures and flavors depending on the sub-materials included in the dough, ingredients, and cooking methods.

Wheat flour, the main ingredient of bread, is rich in gluten and is advantageous for dough, so it has been widely used in the manufacture of various types of noodles or confectionery. It is pointed out as a cause of adult diseases, including back, and gluten contained in wheat flour can cause digestive disorders and headaches.

As the level of consumer's dietary life diversifies and becomes more sophisticated, the level of demand from consumers in terms of nutrition and preference as well as taste is increasing. Efforts are being made to improve the functionality of bread by using ingredients.

For example, a plan to compensate for the disadvantages of wheat bread by adding buckwheat components to wheat flour when making bread has been proposed. It is effective in treatment, has medical effects as a natural compound such as treatment of vascular system disease, prevention of pulmonary hemorrhage, anti-inflammatory pharmacological effect, and strengthening of capillaries.

As an example of imparting the efficacy of buckwheat to bread, Korean Patent Registration No. 0750952 proposes a method for producing bread containing germinated buckwheat powder by freeze-drying and pulverizing germinated buckwheat, mixing it with wheat flour, and baking it.

The invention germinates buckwheat to increase the amount of rutin, which is beneficial to the human body, while suppressing α-amylase, which is a major factor in deteriorating baking properties, thereby improving the functionality of bread and increasing the volume and texture of bread. Healthy functional bread with excellent baking aptitude can be manufactured.

However, buckwheat has lower preservability than other foods, so it is easy to deteriorate under conditions of high temperature and humidity, and like wheat flour, it cannot form gluten during the dough process, so it has low viscosity and elasticity, so it has the disadvantage of reducing the preference of bread.

Accordingly, Korean Registered Patent Publication No. 1708972 proposes a method of manufacturing bread using buckwheat after manufacturing a fermented species with good fermentation and storability. Buckwheat is fermented by mixing and fermenting buckwheat flour, wheat flour, yeast and water. After preparing the species, buckwheat flour, wheat flour, the prepared buckwheat fermentation species, salt and water are mixed and kneaded to prepare a buckwheat fermentation species dough, and then bread is prepared using the buckwheat fermentation species dough.

The invention is a yeast, Saccharomyces cerevisiae , Saccharomyces exiguus isolated from San Francisco sourdough, Streptomyces inusitatus , saccharomyces Myces Uvarum ( Saccharomyces uvarum ), etc. are used, and the activity of yeast is active due to the high moisture content, and a portion of the dough is used while repeating fermentation and resting from 2 hours to a maximum of 24 hours.

Divide the dough and use it for later dough to increase the flavor, and salt inhibits the growth of microorganisms other than yeast to produce fermented species with good fermentation power and storability. storability is improved.

By the way, rutin, which is an active ingredient of buckwheat, is a kind of flavonol glycoside, and when flavonol glycoside comes in contact with strong acid, acid acts as a catalyst to convert acid hydrolysis into a non-glycoside. Since the ingredients are hydrolyzed in contact with the strong acid of gastric juice, even if buckwheat is mixed with bread, the body does not fully absorb the efficacy of buckwheat.

The present invention is to solve the above problems, to provide a bread manufacturing method and bread manufactured by this method, which include buckwheat and kelp ingredients in bread dough so that their useful effects can be sufficiently absorbed by the human body will be.

In order to solve the above problems, the present invention comprises the steps of preparing a mixed powder by washing, drying and pulverizing buckwheat outpost and kelp; Adding 25 to 35 times the water by weight to the mixed powder, heating at 90 to 100 ° C. for 3 to 5 hours, and then filtering to obtain a first hot-water extract from which residues are removed; adding 25 to 35 multiples of water by weight to the residue, heating at 90 to 100 ° C. for 3 to 5 hours, and then filtering to obtain a secondary hot-water extract from which the residue is removed; preparing a concentrated powder by mixing the first hot water extract and the second hot water extract, concentrating the volume to be 5 to 15% of the first volume, and then drying; Mixing flour, buckwheat flour, eggs, sugar, skim milk powder, salt, yeast, and the concentrated powder with water, kneading, adding butter and kneading again; Primary fermentation of the dough at a temperature of 25 to 30 ° C. and a humidity of 80 to 90% for 80 to 100 minutes; Dividing the primary fermentation product and subjecting it to secondary fermentation at room temperature for 10 to 30 minutes; Degassing and rounding the secondary fermentation, followed by third fermentation at a temperature of 35 to 40 ° C and a humidity of 85 to 95% for 40 to 60 minutes; And baking the tertiary fermented product; provides a method for producing bread including.

At this time, the dough is 100 parts by weight of water, 120 to 160 parts by weight of wheat flour, 40 to 60 parts by weight of buckwheat flour, 15 to 25 parts by weight of eggs, 10 to 20 parts by weight of sugar, 5 to 15 parts by weight of skim milk powder, 1 salt It is preferable to include ~ 7 parts by weight, yeast 1-7 parts by weight, concentrated powder 1-7 parts by weight and butter 15-25 parts by weight.

In addition, adding a grain enzyme to the water of the kneading step, the grain enzyme, immersing buckwheat and seomoktae in water so that the water content is 34 to 38% by weight, and then draining the water; 70 to 90% by weight of buckwheat minus the water, 5 to 15% by weight of drained seomoktae, and 5 to 15% by weight of kelp powder mixed, steamed, and then cooled; The cooled buckwheat. Inoculating Aspergillus mold in seomoktae and kelp powder at a rate of 0.5 to 3.0% by weight and fermenting at 20 to 30 ° C. for 45 to 55 hours; It is preferably prepared through; and drying and pulverizing the fermented product.

In addition, it is preferable to coat the cereal enzyme with hydroxypropyl methylcellulose, and the hydroxypropyl methylcellulose is more preferably composed of a methoxy group and a hydroxypropoxy group in a ratio of substitution of 19 to 30: 4 to 12 do.

In addition, the present invention provides bread prepared by the above method.

Bread prepared by the method of the present invention includes buckwheat and kelp with high antioxidant activity in bread dough to provide useful effects for maintaining human health and preventing diseases, and useful components are not destroyed while passing through the digestive system after eating bread. Since it reaches the small intestine without stopping, the efficacy of buckwheat and kelp can be fully demonstrated in the body.

Oxidation promoters and antioxidants are in balance in the body, and it is known that when the oxidative balance is broken and leans towards oxidation promotion, it has a detrimental effect on cells, and this harmful effect is called oxidative stress.

Theoretically, when oxidative stress and the antioxidant defense system against it are imbalanced in the body, adding antioxidants can limit oxidative damage, and among antioxidants, flavonoids play a role in preventing lipid oxidation, free radicals, and oxidative stress. It is known to have the effect of preventing or delaying aging by doing.

Among natural substances, buckwheat and kelp contain a large amount of flavonoid components, so their antioxidant power is very high. do.

Buckwheat grows well in a cool climate with a short growing period of about 60 to 80 days, and is a pollution-free crop that does not require the use of large amounts of chemical fertilizers and pesticides because it is resistant to pests and diseases.

Flavonoid components of buckwheat include rutin, quercetin, isoquercetin, myrecetin, and quercitrin. Its bioregulatory functions such as antibacterial activity have been revealed. In particular, buckwheat protein contains more than 60% of globulin and albumin, while the contents of prolamin and glutelin are around 14%. It is relatively small, which contrasts with the flour protein composition, which has a high glutelin content.

In addition, the essential amino acid content of buckwheat is higher than that of wheat or oat, and its nutritional value is high. The main components of buckwheat's fatty acids are oleic acid and linoleic acid, and palmitic acid and stearic acid. (stearic acid) is higher than other grains.

Buckwheat has been used as a food crop in the past, but recently it is not only effective for obesity, hypertension, diabetes, etc., but also recognized as a gluten-free food, and is recognized as a delicacy for health, and its consumption is steadily increasing.

In particular, buckwheat has a very high content of dietary fiber, rutin, flavonoids, and polyphenols in the outpost compared to grains, so it is preferable to use buckwheat outpost. (莖葉) It is more preferable to use the part.

Kelp contains a large amount of minerals involved in the physiological metabolism of the human body, such as potassium, sodium, calcium, and magnesium, and contains more than 4000 ppm of iodine, the main component of thyroid hormone. It is known as a report of dietary fiber such as fucoidan and laminaran as an acidic polysaccharide containing alginic acid and sulfate group.

First, hot-water extracts of buckwheat and kelp are prepared.

Buckwheat (outpost or foliage) and kelp are mixed in a ratio of 2:8 to 8:2 by weight, washed with water and dried, and the dried material is pulverized to a size of 600 ㎛ or less to prepare a mixed powder of buckwheat and kelp do.

25 to 35 multiples of water by weight was added to the mixed powder, heated at 90 to 100 ° C. for 3 to 5 hours, and then filtered to obtain a primary hot-water extract from which residues were removed. After adding 25 to 35 multiples of water, heating at 90 to 100 ° C for 3 to 5 hours, filtering to obtain a secondary hot water extract from which residues are removed.

The first hot-water extract and the second hot-water extract are mixed, concentrated to a volume of 5 to 15% of the first volume, and then dried to prepare a concentrated hot-water extract powder of buckwheat and kelp.

Next, bread is prepared by adding the hot water-extracted concentrated powder of buckwheat and kelp to a dough mixed with wheat flour and buckwheat flour.

Wheat flour, buckwheat flour, eggs, sugar, skim milk powder, salt, yeast, and the above-mentioned hot water-extracted concentrated powder are mixed with water and kneaded, and then butter is added and kneaded again. First ferment at 90% for 80 to 100 minutes.

The mixing ratio of the above ingredients is based on 100 parts by weight of water: 120 to 160 parts by weight of wheat flour, 40 to 60 parts by weight of buckwheat flour, 15 to 25 parts by weight of eggs, 10 to 20 parts by weight of sugar, 5 to 15 parts by weight of skim milk powder, 1 to 10 parts by weight of salt 7 parts by weight, 1 to 7 parts by weight of yeast, 1 to 7 parts by weight of the concentrated powder extracted from the hot water, and 15 to 25 parts by weight of butter, preferably 1 to 5 parts by weight of a baking improver based on 100 parts by weight of water, 0.5 parts by weight of vitamin and mineral mix ~3.0 parts by weight and 0.5 to 3.0 parts by weight of dietary fiber may be added.

The vitamin-mineral mix includes vitamins such as vitamin A, vitamin C, vitamin E, vitamin B1, vitamin B2, vitamin B6, calcium pantothenate, niacin, folic acid, iron, zinc Minerals such as

Divide the primary fermented product into appropriate sizes, perform secondary fermentation at room temperature for 10 to 30 minutes, degas and round the secondary fermented product, and then 40 to 60 °C at a temperature of 35 to 40 ° C and a humidity of 85 to 95%. Fermented for 3 minutes.

Bread is prepared by baking the third fermented product at 160 to 200 ° C. for 20 to 40 minutes.

The bread prepared as described above contains buckwheat in wheat flour, which adds the aroma and taste of buckwheat, and improves chewing texture by increasing hardness, elasticity, cohesiveness, gumminess, and chewiness. As a result, excellent functional bread can be prepared.

In order to further increase the functionality of bread, grain enzymes containing buckwheat and kelp components may be added during bread production, and the grain enzymes are inoculated with Aspergillus mold spawn in buckwheat, seomoktae and kelp powder, fermented, dried and pulverized 1 to 5 parts by weight of grain enzyme based on 100 parts by weight of water may be added during the kneading.

Seomoktae is rich in dietary fiber, so it gives a feeling of fullness, so it helps in weight management, and is effective in preventing diabetes, skin care, and night blindness.

First, buckwheat and seomoktae are washed with water and immersed in water so that the moisture content is 34 to 38% by weight. If immersed for 140 minutes, the above moisture content can be adjusted, and after immersion, drain the water by putting it on a tray for 40 to 80 minutes.

As the buckwheat, buckwheat grains and buckwheat sheath (or foliage) are mixed and used in a weight ratio of 5 to 8: 1 to 2, which is the most preferable in terms of smooth fermentation and increasing the antioxidant power and activity of enzymes. .

After immersing kelp in water for 50 to 70 minutes, drying at 40 to 60 ° C. for 10 to 15 hours, and pulverizing to a size of 850 μm or less to prepare kelp powder.

70-90% by weight of buckwheat, 5-15% by weight of Seomoktae, and 5-15% by weight of kelp powder are mixed, steamed at 95-100 ° C for 40-80 minutes, and then cooled for 100-140 minutes. Inoculate at a rate of 0.5 to 3.0% by weight, ferment at 20 to 30 ° C for 45 to 55 hours, and occasionally mix during fermentation to ensure uniform fermentation.

The fermented grains are dried at 35 to 45 ° C. for 10 to 15 hours, and then pulverized to prepare grain enzymes.

The cereal enzyme is a catalyst for mediating chemical reactions in the living body, helping digestion and absorption of food, promoting metabolism, and helping the body function smoothly, thereby exhibiting useful effects that help maintain health and prevent disease.

Aspergillus mold used in the fermentation can be purchased on the market or sold at a microbial sales institution, but it can be used by separating and culturing the aspergillus mold from traditional yeast, and the spawner can be directly produced and used. As follows.

First, the yeast is pulverized, mixed with sterile water, suspended at 100 to 150 rpm for 8 to 12 minutes, and then diluted by adding sterile water. The diluted solution is spread on a malt extract agar (MEA) plate medium, and is first cultured at 23 to 27 ° C for 4 to 6 days, and the cultured fungal colonies are pure.

In order to prevent contamination from bacteria, the isolated fungal strain was smeared on a DRBC (dichloran rose bengal chloramphenicol agar) medium and cultured for 4 to 6 days at 23 to 27 ° C., and the secondary culture strain was YM (yeast malt ) Inoculate broth medium and incubate 3rd time for 10-15 hours while stirring at 100-150 rpm in a shaking water bath at 33-37 ° C.

In order to select strains with high starch and proteolytic activity in the culture medium, the tertiary culture medium contained soluble starch at a concentration of 0.5 to 2.0% (w / v) or skim milk at a concentration of 1 to 5% (w / v). After dripping on YM agar medium and culturing for 12 to 20 hours at 33 ~ 37 ℃ for the fourth time, strains with large transparent rings formed on the medium are selected.

Next, spawners are prepared using the selected strains.

A nutrient solution was prepared by mixing 0.5 to 3.0 parts by weight of wheat bran, 0.5 to 3.0 parts by weight of soybean powder, 0.5 to 3.0 parts by weight of rice bran, and 0.1 to 1.0 parts by weight of yeast with 100 parts by weight of drinking water. Sterilize at high temperature and high pressure, for example, 115-125 ℃, 10-20 psi for 10-20 minutes.

The selected strain is inoculated into the sterilized nutrient solution and cultured 5 times for 20 to 30 hours at 28 to 32 ℃ and 100 to 150 rpm using a shaking constant temperature water bath. Inoculate and incubate 6 times for 20 to 30 hours at 28 to 32 ℃ and 100 to 150 rpm using a shaking water bath.

Wash brown rice with water, soak in water for 20-30 hours, drain the water, increase it at 90-100 ° C for 20-30 hours, cool it, inoculate it with the 6th culture medium, mix well, and set the temperature to 23 While maintaining ~27 ℃ and humidity of 85 ~ 95%, fermented seeds are prepared by culturing 7 times for 40 to 55 hours, and the fermentation seeds are dried at 25 ~ 35 ℃ for 10 to 15 hours to prepare Aspergillus mold seeds.

However, the grain enzyme produced from the yeast fungus above is a kind of protein, and when ingested, it is decomposed by gastric acid secreted from the stomach of the human body and proteolytic enzyme secreted from the digestive tract, so it is difficult to fully exert its efficacy. It is necessary to ensure that the enzyme reaches the small intestine without being destroyed in the stomach while maintaining the protein structure of the enzyme.

To this end, it is preferable to coat the prepared cereal enzyme with hydroxypropyl methyl cellulose (HPMC), and HPMC is nonionic, so it has high water solubility and dissolves well even at low temperatures, resulting in a viscous colloidal solution It is generally tasteless and odorless white powder, non-irritating, non-toxic and harmless to the human body.

In HPMC, the hydrogen of the hydroxy group (-OH) or hydroxymethyl group (-CH ₂ OH) of cellulose is substituted with a methyl group and a hydroxypropyl group, and the type of HPMC is determined by the substitution ratio of the methyl group and the hydroxypropyl group, and the substituent Due to its structural characteristics, it has excellent water solubility and exhibits various properties such as viscosity and gelation.

HPMC forms a network structure by interaction between hydrophobic functional groups in the structure, and has a phase transition phenomenon that exists as a gel at high temperature and as a sol at low temperature. There is a difference in the temperature at which it is formed and the strength of the gel, and it exists in high viscosity even in the solution state, or the gel characteristic is expressed by heat.

Using these characteristics, when HPMC is dissolved in water and then dried to remove water, a transparent and high-strength coating is formed. When HPMC is dissolved in water and then mixed with grain enzyme and heated, HPMC gels and the surface of grain enzyme and while the water gradually evaporates by heating, a coating film of HPMC is formed on the surface of the grain enzyme.

The HPMC coating film has a slow surface erosion property, so it takes a relatively long time to dissolve in water, so when eating bread containing cereal enzymes, the cereal enzymes are not destroyed in the stomach and can reach the small intestine while maintaining the protein structure of the enzymes. .

Food varies depending on the type, but usually reaches the small intestine after staying in the stomach for about 4 to 6 hours and stays in the small intestine for about 5 to 8 hours. dissolution, about 40% dissolution after 6 hours, about 60% dissolution after 9 hours, about 80% dissolution after 14 hours, and HPMC has a constant dissolution rate regardless of pH in aqueous solution.

Therefore, grain enzyme coated with HPMC is 20-40% dissolved in the stomach and transported to the small intestine, and 60-80% dissolved in the small intestine, so a large amount of grain enzyme is transported to the small intestine while maintaining the protein structure of the enzyme.

While the grain enzyme stays in the small intestine, the HPMC coating film is gradually dissolved and removed, and the grain enzyme with the HPMC coating film removed is broken down into each component by the pancreatic fluid secreted from the duodenum, and the enzyme component absorbs the food transported to the small intestine into the body. Enzymes themselves are also absorbed in the small intestine, which is beneficial to health.

In order to minimize the amount of HPMC dissolved in the stomach so that the cereal enzyme reaches the small intestine while _maintaining the protein structure, it is desirable to increase the gel strength by increasing the viscosity of HPMC. It is related to the ratio of the hydroxypropoxyl group (-OCH ₂ CH(CH ₃ )OH), and the methoxy group and the hydroxypropoxyl group are composed in a ratio of 19-30:4-12 degree of substitution. It has relatively high viscosity.

As described above, when bread is prepared by including grain enzymes coated with hydroxypropyl methylcellulose, useful ingredients of grain enzymes are not destroyed and reach the small intestine while passing through the digestive system after eating bread, so that grain enzymes promote digestion and absorption, and promote health. The effects of maintenance, disease prevention, etc. can be fully exerted.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for exemplifying the present invention, and the present invention is not limited by the following examples, and can be substituted and replaced by other equivalent examples without departing from the technical spirit of the present invention. It will be clear to those skilled in the art to which the present invention belongs.

<Example 1>

Buckwheat leaves and kelp were mixed in equal weight ratios, washed three times in running water, dried at 65 ° C for 5 hours, pulverized with a grinder, and then filtered through a 30 mesh (600 ㎛) standard sieve to prepare a mixed powder that passed through the standard sieve. did

The mixed powder was placed in a filter bag, purified water was added 30 times by weight, and first extraction was performed at 95 ° C. for 4 hours. In the same way, purified water was added 30 times by weight to the residue of the first extraction, and then 95 ° C. for 4 hours. The second extraction was performed.

The first extraction filtrate and the second extraction filtrate were combined, heated and concentrated until 1/10 of the combined volume, and then the concentrate was freeze-dried with a freeze dryer to prepare a hot-water extract concentrated powder of buckwheat sprouts and kelp.

Sift wheat flour (strong flour) and buckwheat flour, completely dissolve 20 g of dry yeast in drinking water, then 700 g of the flour, 250 g of the buckwheat flour, 100 g of egg, 80 g of sugar, 50 g of skim milk powder, 20 g of salt, the dry yeast liquid, 20 g of the hot water extract concentrated powder, 10 g of baking improver, 5 g of vitamin mineral mix, and 5 g of chicory dietary fiber were put into a kneader, kneaded for 2 minutes, and then 100 g of butter was added and kneaded again. It was kneaded for minutes, and the final stage was confirmed by stretching the dough by hand to check the state of extensibility, viscosity, and gluten.

The dough was placed in a bowl, covered with a wrap, placed in a fermenter, and primary fermented for 90 minutes at a temperature of 27 ° C and a humidity of 85%. After checking the state, it was confirmed that the side of the dough was well stretched like a thread by lifting the first fermented dough.

Divide the primary fermented dough by 210 g, place it on a wooden board, cover with a wrap, and ferment the secondary fermentation at room temperature for 20 minutes. After folding, I rolled it round and sealed the seam well.

After applying shortening to the bread mold and putting the molded dough in 3 loaves, the third fermentation was performed at a temperature of 38 ° C and a humidity of 90% for 50 minutes. After finishing, bread was prepared by baking for 30 minutes in an oven with an upper and lower heat temperature of 180 ° C.

<Example 2>

After washing the buckwheat grains, buckwheat leaves and seomoktae with water, the buckwheat was immersed in water at 25 ° C. for 1 hour and the seomoktae for 2 hours to make the moisture content 36% by weight, and then placed in a sieve and drained for 1 hour.

After immersing kelp in water for 1 hour, washing it three times, drying it at 50 ℃ for 12 hours using a hot air dryer (JW-500ED, Jinwoo Electronics, Korea), and pulverizing it to a size of 850 ㎛ or less (standard sieve No. 20) Kelp powder was prepared.

60% by weight of buckwheat grains minus the water, 20% by weight of buckwheat leaves, 10% by weight of drained seomoktae, and 10% by weight of the kelp powder were mixed, steamed at 95 ° C. for 1 hour, cooled for 2 hours, and then the Korea Life Insurance The Aspergillus oryzee strain obtained from the Korean Collection for Type Culture (KCTC) of the Institute of Engineering was inoculated at a rate of 1% by weight, fermented at 25 ° C. for 48 hours, and stirred every 10 hours during fermentation.

The fermented product was dried in a drying room at a temperature of 40 ° C. for 12 hours, and then pulverized with a coarse grinder (SJC, Seungjin Precision, Korea) to prepare a grain enzyme.

Bread was prepared in the same manner as in Example 1, except that 15 g of the grain enzyme prepared above was added during the kneading of Example 1.

<Example 3>

Nuruk powder was prepared by purchasing three types of Nuruk from a traditional market, crushing them, and mixing them. After suspending 10 g of the Nuruk powder in 90 ml of sterile water at 120 rpm for 10 minutes, sterilized water was added to prepare 10 ^- It was diluted ² to 10 ^-4 times.

100 μl of the dilution was spread on an MEA plate medium, and after primary culture at 25 ° C. for 5 days, the resulting fungal colony was purely isolated. After that, it was refrigerated.

After inoculating the secondary culture medium into 30 ml of YM broth medium using a platinum ear, tertiary culture was performed for 12 hours while stirring at 120 rpm in a shaking constant temperature water bath at 35 ° C., and 100 μl of the tertiary culture was 1% (w Each YM agar medium (yeast extract 3.0 g, malt extract 3.0 g, peptone 5.0 g, deck 10.0 g of Straw, 20.0 g of agar) and incubated for 16 hours at 35 °C for the fourth time.

After the 4th culture, the size of the transparent ring formed in each of the soluble starch medium and the skim milk medium was measured to select a strain having a large transparent ring, and a strain producing a large amount of starch and proteolytic enzyme was isolated.

Next, 50 ml of a nutrient solution containing 1% by weight of wheat bran, 1% by weight of soybean powder, 1% by weight of rice bran and 0.5% by weight of yeast extract in drinking water was sterilized in a high-pressure sterilizer (AC-14, JEIO TECH, Korea) at 121 ° C. and 15 psi. After sterilization for 15 minutes, the isolated strain was cut into a size of 6 mm in diameter and inoculated therein, and cultured 5 times for 1 day at 30 ° C. and 120 rpm using a shaking constant temperature water bath.

In the same way, the 5th culture medium was inoculated into 500 ml of the sterilized nutrient solution, and the 6th culture was carried out for 1 day at 30 ° C. and 120 rpm using a shaking constant temperature water bath.

Brown rice was washed twice with clean water, immersed in water at 20 ° C for 24 hours, put in a sieve and drained for 1 hour, steamed at 95 ° C for 1 hour, cooled for 2 hours, and then added to the 6th culture medium. After inoculation and mixing evenly, it was placed in a fermentation room and cultured 7 times for 48 hours while maintaining a temperature of 25 ° C and a humidity of 90%, and was stirred every 2 hours during culture.

Solid spawn was prepared by drying the 7 th culture solution at 30 °C for 12 hours.

Bread was prepared in the same manner as in Example 2, except that the prepared solid spawn was used instead of the Aspergillus oryzae strain of Example 2.

<Comparative Example 1>

In Example 1, bread was prepared in the same manner as in Example 1, except that hot-water extracted concentrated powder was prepared using buckwheat grains instead of buckwheat leaves.

<Comparative Example 2>

In Example 1, drinking water, wheat flour, buckwheat flour, eggs, sugar, skim milk powder, salt, dry yeast liquid, baking improver, vitamin mineral mix and chicory dietary fiber were added to the kneader without using hot water extracted concentrated powder during kneading. Bread was prepared in the same manner as in Example 1, except that it was kneaded.

<Test Example 1> Antioxidant activity measurement

The antioxidant capacity of the bread prepared in Examples 1 to 3 and Comparative Example 1 was measured, and the antioxidant capacity was measured by modifying the method of Blois for the electron donating ability of the extract after extracting samples for each group with ethanol.

1,1-Diphenyl-2-picrylhydrazyl (DPPH) is a chemically stabilized water-soluble free radical, which is a purple compound that exhibits characteristic light absorption at 517 nm. As it ages, it turns yellow. This method is a representative antioxidant experiment that can be easily observed with the naked eye.

Specifically, after adding 0.5 ml of 80% ethanol to 25 mg of sample for each group, the extract was obtained by stirring once at 150 rpm for 24 hours in a shaking water bath set at room temperature, and then each extract was washed for 10 minutes. After centrifugation at 10000 rpm during the process, the supernatant was filtered, mixed with 1 ml of 0.3 mM DPPH, reacted for 1 minute, and the absorbance was measured at 517 nm using a spectrophotometer (Model V-560, Jasco Co., Japan). It was measured and the results are shown in Table 1 below.

Antioxidant activity measurement result DPPH radical scavenging activity (%) Example 1 45.3 Example 2 54.7 Example 3 58.4 Comparative Example 1 38.6 Comparative Example 2 31.3

Referring to Table 1, the bread of Example containing the hot-water extract concentrated powder of buckwheat leaf and kelp does not contain the hot-water extract concentrated powder of buckwheat leaf and kelp and Comparative Example 1 containing the hot-water extract concentrated powder of buckwheat grain and kelp. Compared to Comparative Example 2, the antioxidant activity was measured to be more excellent.

In addition, in the examples, the antioxidant activity is excellent in the order of Example 3 > Example 2 > Example 1, and adding cereal enzymes fermented with buckwheat, seomoktae and kelp with Aspergillus oryzae strains to the bread dough results in bread It can be seen that the antioxidant activity is increased, and the antioxidant activity of the bread is further increased when the grain enzyme fermented with the Aspergillus oryzae strain isolated from the traditional Nuruk is added instead of the Aspergillus oryzae strain.

As described above, when the buckwheat leaves and kelp's hot water extract concentrated powder are included in bread manufacturing, the antioxidant activity of bread increases, and the high antioxidant activity removes free radicals that cause aging and disease in the human body, providing beneficial effects to the human body. It is judged to be

<Test Example 2> Texture analysis

Hardness, springness, cohesiveness, gumminess and chewiness of the bread prepared in the above examples and comparative examples were analyzed.

Hardness indicates the hardness of bread, elasticity is the property of a deformed material to return to its original state when force is removed, and it can be said to be a sensation of rubber-like elasticity in the mouth. It can be said to be a property that gives a chewy feeling because it is not easily released when chewed, and gumness indicates the energy required to chew food to the point where it can be swallowed. It can be said to be the degree of effort.

Bread for each group was analyzed for texture using a physical property measuring instrument (COMPAC-100, SUN SCIENCE, Japan), and the analysis conditions were test type: TPA, measuring type: 2-bite compression test, distance format: 33 % strain (10 nm ), load cell: 10 kg, plunger diameter: 35 mm, test speed: 120 mm/min, sample size (width × length × height): 3 × 3 × 3 cm, and the analysis results are shown in Table 2 below.

Taste analysis result Hardness (gf/cm2) Elasticity (%) Cohesiveness (%) Geomseong (gf) Chewability (gf) Example 1 226 82 73 245 208 Example 2 231 80 75 238 210 Example 3 229 79 74 240 212 Comparative Example 1 227 84 75 246 210 Comparative Example 2 228 80 76 250 213

Referring to Table 2, there were slight differences in hardness, elasticity, cohesiveness, gumminess and chewiness for each group, but no significant results were shown, and no clear difference was found between the examples and comparisons.

Therefore, it is judged that adding buckwheat starch powder and kelp hot water-extracted concentrated powder or adding fermented grain enzymes from buckwheat, seomoktae, and kelp to the dough during bread manufacturing has a negligible effect on the texture of bread.

<Test Example 3> Sensory test

The items of external color, aroma, taste, texture, and overall acceptability of the prepared bread were evaluated on a 7-point scale for 10 trained agents, and the average values are shown in Table 3 below.

sensory test result color incense taste texture overall sign Example 1 5.5±1.0 5.4±0.8 5.0±1.1 5.5±1.2 5.3±1.2 Example 2 5.6±0.8 5.5±0.5 5.2±0.6 5.5±1.0 5.4±0.8 Example 3 5.5±1.1 5.6±0.9 5.3±1.1 5.4±0.8 5.5±0.5 Comparative Example 1 5.0±0.8 4.8±0.7 4.9±0.8 5.6±1.1 5.1±1.0 Comparative Example 2 4.7±1.1 4.5±1.0 4.7±1.0 5.6±0.5 4.9±0.6 7: very good, 5: good, 3: bad, 1: very bad

Example 2 was rated the highest for color, Example 3 was rated the highest for flavor and taste, and Comparative Examples 1 and 2 were rated the highest for texture.

In other words, it can be seen that the concentrated powder of hot water extraction of buckwheat sprouts and kelp improves the color, aroma and taste of bread, and the addition of fermented grain enzymes of buckwheat, seomoktae and kelp improves the color, aroma and taste of bread. .

In addition, adding concentrated powder to the dough or using buckwheat leaves instead of buckwheat kernels slightly reduced the texture of bread, but did not show a significant difference.

In the overall preference, the example was evaluated higher than the comparative example, confirming the marketability of the bread containing buckwheat and kelp components according to the present invention.

Claims (7)

Preparing a mixed powder by washing, drying, and pulverizing buckwheat outpost and kelp;
Adding 25 to 35 times the water by weight to the mixed powder, heating at 90 to 100 ° C. for 3 to 5 hours, and then filtering to obtain a first hot-water extract from which residues are removed;
adding 25 to 35 multiples of water by weight to the residue, heating at 90 to 100 ° C. for 3 to 5 hours, and then filtering to obtain a secondary hot-water extract from which the residue is removed;
preparing a concentrated powder by mixing the first hot water extract and the second hot water extract, concentrating the volume to be 5 to 15% of the first volume, and then drying;
Mixing flour, buckwheat flour, eggs, sugar, skim milk powder, salt, yeast, and the concentrated powder with water, kneading, adding butter and kneading again;
Primary fermentation of the dough at a temperature of 25 to 30 ° C. and a humidity of 80 to 90% for 80 to 100 minutes;
Dividing the primary fermentation product and subjecting it to secondary fermentation at room temperature for 10 to 30 minutes;
Degassing and rounding the secondary fermentation, followed by third fermentation at a temperature of 35 to 40 ° C and a humidity of 85 to 95% for 40 to 60 minutes; and
Bread manufacturing method comprising the step of baking the tertiary fermented product. The method of claim 1,
The dough is 100 parts by weight of water, 120 to 160 parts by weight of wheat flour, 40 to 60 parts by weight of buckwheat flour, 15 to 25 parts by weight of eggs, 10 to 20 parts by weight of sugar, 5 to 15 parts by weight of skim milk powder, and 1 to 7 parts by weight of salt. A method for producing bread, comprising 1 to 7 parts by weight of yeast, 1 to 7 parts by weight of concentrated powder, and 15 to 25 parts by weight of butter. The method of claim 1,
Add grain enzyme to the water in the kneading step,
The cereal enzyme, immersing buckwheat and seomoktae in water so that the water content is 34 to 38% by weight, and then draining the water;
70 to 90% by weight of buckwheat minus the water, 5 to 15% by weight of seomoktae and 5 to 15% by weight of kelp powder are mixed, steamed, and then cooled;
The cooled buckwheat. Inoculating Aspergillus mold in seomoktae and kelp powder at a rate of 0.5 to 3.0% by weight and fermenting at 20 to 30 ° C. for 45 to 55 hours; and
Method for producing bread, characterized in that produced through; drying and grinding the fermented product. The method of claim 3,
The Aspergillus mold, pulverizing the Nuruk, mixing and suspending the Nuruk with sterilized water;
Primary incubation of the suspension at 23 to 27 ° C. for 4 to 6 days;
Isolating colonies from the primary culture medium and culturing the secondary culture at 23-27 ° C for 4-6 days;
third culturing for 10 to 15 hours while shaking the secondary culture at 33 to 37 ° C;
The tertiary culture medium was added to a medium containing soluble starch at a concentration of 0.5 to 2.0% (w/v) or skim milk at a concentration of 1 to 5% (w/v), followed by 4th culture at 33 to 37 ° C for 12 to 20 hours. doing;
Selecting a strain having a large transparent ring formed on the medium of the quaternary culture;
Preparing a nutrient solution by mixing 0.5 to 3.0 parts by weight of wheat bran, 0.5 to 3.0 parts by weight of soybean powder, 0.5 to 3.0 parts by weight of rice bran, and 0.1 to 1.0 parts by weight of yeast with 100 parts by weight of drinking water;
After sterilizing the nutrient solution, inoculating the selected strain and incubating the 5th culture for 20 to 30 hours while shaking at 28 to 32 ° C;
Inoculating the 5th culture solution into the sterilized nutrient solution and culturing the 6th culture for 20-30 hours while shaking at 28-32 ° C;
Bread, characterized in that produced by manufacturing method. The method of claim 3,
A method for producing bread, characterized in that the grain enzyme is coated with hydroxypropyl methylcellulose. The method of claim 5,
The hydroxypropyl methylcellulose is a method for producing bread, characterized in that the ratio of the methoxy group and the hydroxypropoxy group is 19 to 30: 4 to 12 substitution. Bread prepared by the method of any one of claims 1 to 6.