KR20230134710A - Protein-fortified bread and manufacturing method thereof - Google Patents

Abstract

The present invention relates to bread with enhanced functionality by adding tempeh and a method for manufacturing the same. In order to manufacture protein-enhanced bread with tempeh, the present invention uses response surface analysis (RSM) to determine the optimal content ratio of tempeh and yeast. was derived, and tempeh-added bread manufactured at an optimized content ratio has a high protein content, contains a large amount of useful essential amino acids, has an appropriate balance of omega-3 and omega-6, and has a high omega-9 content, making it a functional bakery. The product can be usefully used.

Description

Protein-fortified bread and manufacturing method thereof}

The present invention relates to bread enriched with protein and essential amino acids by adding tempeh and a method for manufacturing the same.

Today, consumers' demands for functional foods are growing, and the baking industry is also developing a variety of products by adding functional ingredients. In particular, bakery products contain a large amount of flour and are high in carbohydrates, so they are lacking in protein, so they are consumed with protein foods such as eggs. In particular, it is important for elderly people to consume essential amino acids and fatty acids (omega-3, -6, and -9). There are many nutrients we need to live, and among them, protein is necessary as a basic element of our body, and unsaturated fatty acids form the cell membrane of our body, help purify blood, and prevent vascular diseases.

Protein is broken down into 20 amino acids in our body, 9 of which cannot be produced in our body, so we must consume them as protein foods. In the case of animal protein, the body's absorption rate is high, but because it contains a lot of fat, the number of people consuming vegetable protein is increasing. Plant protein can reduce calorie intake, saturated fat, and cholesterol intake compared to animal protein. One food that contains a large amount of such vegetable protein is soybeans.

Soybeans are not only rich in protein but also contain a lot of functionality, but they must be boiled or fermented to increase absorption in the body. Therefore, in the present invention, the optimal protein-enhanced bread was manufactured using tempeh, which is a fermented soybean, and the present invention was completed.

1. Republic of Korea registered patent KR10-1658321 2. Republic of Korea registered patent KR10-2005-0001108

The purpose of the present invention is to produce bread with excellent sensory properties and enhanced protein using tempeh.

In order to achieve the above object, the present invention includes the steps of freeze-drying tempeh and powdering it; Preparing dough by adding yeast, bread flour, milk, eggs, butter, sugar, salt, and water to powdered tempeh; And it provides a method for manufacturing protein-enhanced bread, including the step of fermenting and baking the dough.

In the present invention, the dough includes 10 to 12 parts by weight of tempeh, 4 to 6 parts by weight of yeast, 280 to 300 parts by weight of bread flour, 90 to 110 parts by weight of milk, 40 to 60 parts by weight of eggs, 40 to 60 parts by weight of butter, It may include 15 to 25 parts by weight of sugar, 4 to 6 parts by weight of salt, and 20 to 40 parts by weight of water.

Additionally, the present invention provides protein-enhanced bread prepared by the above method.

In the present invention, in order to produce protein-enhanced bread with tempeh, the optimal content ratio of tempeh and yeast was derived using response surface analysis (RSM), and tempeh-added bread manufactured with the optimized content ratio has a high protein content and is a useful essential ingredient. It contains a large amount of amino acids, has an appropriate balance of omega-3 and omega-6, and has a high omega-9 content, so it can be useful as a functional bakery product.

Figure 1 is a graph showing the optimal mixing ratio of protein-enhanced bread obtained through Response Surface Methodology (RSM) after analyzing the sensory characteristics of protein-enhanced bread containing tempeh (X ₁ ) and yeast (X ₂ ). .

Hereinafter, the present invention will be described in more detail through the following examples. However, the following examples are only for illustrating the present invention and the scope of the present invention is not limited thereto.

The present invention includes the steps of freeze-drying tempeh and powdering it; Preparing dough by adding yeast, bread flour, milk, eggs, butter, sugar, salt, and water to powdered tempeh; And it provides a method for manufacturing protein-enhanced bread, including the step of fermenting and baking the dough.

In the present invention, the term "tempeh" is a fermented food made from soybeans, which are the raw material for soybean paste, cheonggukjang, and soy sauce. It is an Indonesian food made by fermenting soybeans using Rhizopus oligosporus bacteria and hardening it into a white cake-like form. It is a traditional food of It is sliced thinly and fried in oil, or added to salads or soups to eat, and is considered a meat analog food. Sauces such as soy sauce and soybean paste that require a long fermentation period are mainly used as seasonings, but tempeh has a short fermentation period and is a salt-free food that is cooked as a main dish, making it convenient and practical. In addition, tempeh is known to be richer in nutrients such as fiber and minerals and have improved functionality than unfermented soybeans due to the enzyme activity produced by the fungus that causes fermentation.

In the present invention, the dough includes 10 to 12 parts by weight of tempeh, 4 to 6 parts by weight of yeast, 280 to 300 parts by weight of bread flour, 90 to 110 parts by weight of milk, 40 to 60 parts by weight of eggs, 40 to 60 parts by weight of butter, It may include 15 to 25 parts by weight of sugar, 4 to 6 parts by weight of salt, and 20 to 40 parts by weight of water.

Additionally, the present invention provides bread manufactured by the above method.

In an example of the present invention, response surface analysis (RSM) was used to optimize the content of functional bread with excellent sensory properties and enhanced protein. In order to optimize protein-enhanced bread, tempeh and yeast, which are elements that can affect bread, were set as two variables, and the independent variables, tempeh (X ₁ ) and yeast (X ₂ ), were set within the range (In range) Sensory test items that showed significant results: Color, Overall Flavor, Fermented Flavor, Off Flavor, Texture, and Overall Quality were set to maximum. The satisfactory numerical point was predicted using the reaction equation determined by modeling. Among them, the optimal point with the highest satisfaction was selected and derived through point prediction, and the predicted optimal values were derived as 11.27 g for tempeh and 5.46 g for yeast (see Figure 1). Based on the derived optimal values, protein-enhanced bread and control bread were manufactured and analyzed for general ingredients, amino acids, and fatty acids. As a result, compared to the control group, the tempeh-added bread had lower calorie and carbohydrate content and higher protein content (see Table 5).

In addition, the content of all essential amino acids except methionine was high, and the content of aspartic acid, threonine, glycine, alanine, lysine, and histidine was significantly high, making it easy to consume high-quality amino acids, and lysine and threonine, which are amino acids lacking in wheat. It can supplement and is very useful for consuming high-quality amino acids that have gone through a fermentation process (see Table 6).

In addition, in terms of fatty acids, bread with tempeh has a high content of omega 9, so omega-9 can help increase HDL cholesterol and reduce LDL cholesterol, and the ratio of omega 3 to omega 6 is higher than that of the control group. Because it is low, it can lower the inflammatory response and reduce the risk of chronic diseases (see Table 7).

<Example 1> Method for producing protein-enhanced bread with added tempeh

<1-1> Experimental design

To develop a high-protein bread containing tempeh, the response surface method (RSM) was used using Design Expert software (Version 11, Stat-Ease Inc., Minneapolis, MN, USA). Using a full factorial design with response surface analysis (RSM), two independent variables (tempeh) were analyzed _at three levels (3, 12, and 21 g _; and yeast content) were set and shown in Table 1 below. Tempeh (PaAp) was freeze-dried for 48 hours and then powdered for use. Put the sifted bread flour, yeast, sugar, salt, eggs, milk, and water in a container, put it in the dough mixer, and mix for 10 minutes at medium speed. The first fermentation temperature was 27 ± 1℃ and the relative humidity was 75% for 1 hour in a fermenter. After fermentation, the dough was rounded and subjected to intermediate fermentation for 15 minutes. After forming, it was panned in a bread pan and fermented for 50 minutes. Tea was fermented (temperature 35±1°C, relative humidity 85%). It was baked in an oven (SMEG, ALFA43K) at 175°C for 25 minutes, and quality inspection was conducted 30 minutes after completion.

Sensory evaluation of taste and physicochemical properties (pH, sweetness, salinity, moisture content, baking loss rate, color, and texture) were analyzed for 10 samples prepared as shown in Table 1 below.

number tempeh
(X ₁ , g) leaven
(X ₂ , g) Strong flour
(g) milk
(ml) egg
(g) butter
(g) sugar
(g) salt
(g) water
(ml) One 3.0 1.5 300.5 100.0 50.0 50.0 20.0 5.0 30.0 2 21.0 1.5 282.5 3 3.0 10.5 291.5 4 21.0 10.5 273.5 5 3.0 6.0 296.0 6 21.0 6.0 278.0 7 12.0 1.5 291.5 8 12.0 10.5 282.5 9 12.0 6.0 287.0 10 12.0 6.0 287.0

<1-2> Physical and chemical property analysis

① pH

Ten samples (3 mg) prepared in Example 1-1 were each diluted with distilled water (30 mL), homogenized, and then filtered. pH was measured using a pH meter (MS300HS, Motops Co., Seoul, Korea).

② Sugar content and salinity

Ten samples (3 mg) prepared in Example 1-1 were each diluted with distilled water (30 mL), homogenized, filtered, and then measured with a digital refractometer (PR-100, ATAGO, Japan) and a salinometer (MS300HS, Motops Co.). , Korea) was used to measure it.

③ Moisture content

The moisture content was measured by placing 10 samples prepared in Example 1-1 in a moisture analyzer (MB45, Ohaus Ltd., NJ, USA) with a 10 cm diameter aluminum sample pan, and the machine settings were sample weight 3 g, fast The temperature program, drying temperature was 180°C, and the end standard was A60.

④ Burning loss rate

The baking loss rate is calculated as the weight loss of the bread while it is baked in the oven using the formula below.

Baking loss rate (%) = (dough weight - weight of bread)/dough weight × 100

⑤ Chromaticity

The 10 samples prepared in Example 1-1 were measured using a colorimeter (JP7200F, Juki Co. Ltd., Tokyo, Japan). The standard color plate was L = 105.52, a = -0.07, b = 4.70, and the brightness (L), redness (a), and yellowness (b) were measured using the three-stimulus color coordinates.

⑥ Texture

To determine the texture of the 10 samples prepared in Example 1-1, texture profile analysis (TPA) was performed using a texture analyzer (TA-XT Express 20096, Stable microsystems Ltd., London, UK). Samples were subjected to a two-cycle compression test using a 25 kg load cell. Measurements were made by compression using a 50 mm diameter square probe (pre-test speed 1 mm/s, trigger force 5 g, test speed 2 mm/s, return speed 1 mm/s, test distance 7.5 mm, time 5 s). Measured hardness, springiness, chewiness, gumminess, cohesiveness, and resilience as parameters based on TPA (Texture profile analysis).

<1-3> Basic ingredient analysis

The approximate composition, such as moisture, carbohydrate, protein, fat and ash content, of optimal tempeh-infused protein bread derived by the response surface method (RSM) method was determined by the Food Scan Lab according to the methods of the Association of Official Analytical Chemists. 78810 (Foss Tecator Co., Ltd., Hillerod, Denmark) was analyzed. For calorimetry, the sample was homogenized in a blender (HMF 3160S, Hanil Co., Seoul, Korea), and then the homogenate was used for calorimetry using a calorimeter (model 1261, Parr instrument, Moline, IL, USA). Calories were expressed as kcal/100g of sample.

<1-4> Fatty acid analysis

To analyze the fatty acid composition of the optimal tempeh-infused protein bread derived by the response surface method (RSM), samples (20 mg) were saponified with 0.5 N methanolic NaOH (3 mL) for 10 minutes at 85°C and cooled to room temperature. . All fatty acids present in the samples were converted to methyl esters by methylation using 14% BF3 in methanol (3 mL) for 10 min at 85°C. After re-cooling to room temperature, isooctane (3 mL) and saturated NaCl solution (5 mL) were added and vortexed. The upper isooctane layer containing the fatty acid methyl esters was then collected and passed through an anhydrous Na ₂ SO ₄ column, and then the fatty acid methyl esters were detected by a flame ionization detector and a fused silica capillary column (100 m × 0.25 mm id × 0.2 μm film thickness, Supelco SP -2560, Bellefonte, PA, USA). Samples (1 μL) were injected in split mode at a split ratio of 200:1, and then helium was used as a carrier gas at a flow rate of 1 mL min ^-1 . The injector and detector temperatures were maintained at 225°C and 285°C, respectively. The oven temperature was initially maintained at 100°C for 4 minutes, then increased to 240°C at a rate of 3°C min ^-1 and then maintained at 240°C for 17 minutes. Fatty acid methyl esters were analyzed by comparing the retention time to that of a reference standard (Supelco 37 component FA methyl esters mix, Bellefonte, PA, USA).

<1-5> Amino acid analysis

Free amino acids were extracted from samples frozen at -80°C, vortexed at 5000 rpm (10 min, 4°C) (Ika, Staufen, Germany), and filtered. Nylon membrane filter (0.2 μm, Sterlitech Corp., Kent, WA, USA). Free amino acids were then determined by ACCQ Tag ultra-performance liquid chromatography (UPLC) (Waters, Waters Corporation, MA, USA). For derivatization, 70 μL of borate buffer was added to 10 μL of sample sap. Then, 20 μL of reagent solution was added. The reaction mixture was immediately mixed and heated at 55°C for 10 minutes. After cooling, an aliquot of the reaction mixture was used for UPLC injection. UPLC was performed on an ACQUITY UPLC system equipped with a fluorescence detection (FLR) system. The column used was BEH C18 100mm x 2.1mm x 1.7μm. The flow rate was 0.7mL min ^-1 , the column temperature was maintained at 55°C, and the injection volume was 1 μL. Excitation (ex) and emission (em) wavelengths were set to 266 and 473 nm, respectively. The solvent system consisted of two eluents: (A) AccQ·Tag-supereluent A concentrate (5%, v/v) and water (95%, v/v); (B) AccQTag super eluent B. The following elution gradient was used. 0-0.54 min, 99.9% A-0.1% B; 5.74 min, 90.9% A-9.1% B; 7.74 min, 78.8% A-21.2% B; 8.04 min, 40.4% A-59.6% B; 8.05-8.64 min, 10% A-90% B; 8.73-10 min, 99.9% A-0.1% B. Empower 2 (Waters Corporation, MA, USA) software was used for data collection and processing. Standard materials (Thermo Scientific) include histidine (His), serine (Ser), arginine (Arg), glycine (Gly), aspartic acid (Asp), glutamic acid (Glu), alanine (Ala), proline (Pro), and lysine ( Lys), tyrosine (Try), methionine (Met), valine (Val), isoleucine (Ile), leucine (Leu), and phenylalanine (Phe) were analyzed.

<1-6> Sensory evaluation

The hedonic scale was used to determine preference scores for tempeh bread. For this study, a panel of 25 trained tasters was recruited, informed that they would be evaluating bread with tempeh, then presented 10 samples in random order and asked the panel to rate color, texture, fermented flavor, off-flavor, overall flavor, and taste acceptability. requested to do so. The sensory test items consisted of the sensory test items Color, Overall Flavor, Fermented Flavor, Off Flavor, Texture, and Overall Quality. The panelists were asked to rate their level of preference using a 7-point hedonic scale (1 = strongly dislike, 4 = neither dislike nor like, 7 = significantly like). Panelists were provided with a tray containing room temperature samples (randomly coded using a three-digit number), a glass of water, and a sensory evaluation sheet, and the panelists were instructed on how to evaluate the samples. An interstimulus interval of 30 seconds was imposed between each sample. Sufficient space was provided to process samples and questionnaires, and there were no restrictions on evaluation time. No special compensation was provided to the panel.

<1-7> Statistical analysis

The experimental results were repeated three times and expressed as mean ± standard deviation. The experimental results of the present invention were tested using an independent sample t-test. If the results were significant, tests were performed to analyze significant differences between test groups. Statistical analysis was performed using IBM SPSS statistics (Version 23.0, GraphPad Software Inc., CA, USA), and was considered statistically significant when the p-value was less than 0.05 (p<0.05).

<Example 2> Experimental results

<2-1> Comparison of characteristics of bread according to the amount of tempeh and yeast added

① pH, sugar content, salinity, moisture content, baking loss rate, chromaticity

The pH, sugar content, salt content, and moisture content of bread prepared by varying the amounts of tempeh and yeast added at the mixing ratio set in Table 1 were confirmed.

As a result, the pH was 5.60 to 5.93, the sugar content was 1.00 to 1.40, the salinity was 0.11 to 0.14, the moisture content was 36.44 to 44.14, the baking loss rate was 1.89 to 9.71, the chromaticity was 46.19 to 61.29 for L, and -3.98 to -0.59 for a. . The b value was 14.95 to 23.35, and when the tempeh content was low and a lot of yeast was added, the moisture content was low and the baking loss rate was high. When 12g of tempeh and 6g of yeast were included, the overall characteristics were appropriate.

number tempeh
(X ₁ , g) leaven
(X ₂ , g) pH Sugar content (%) Salinity (%) Moisture content (%) Burning loss rate (%) L ¹⁾ a ¹⁾ b ¹⁾ One 3 1.5 5.93±0.04 1.30±0.00 0.12±0.00 36.44±0.11 7.20±0.00 54.24±1.74 -1.50±0.02 18.23±0.63 2 21 1.5 5.80±0.02 1.10±0.00 0.11±0.00 42.06±0.11 1.89±0.00 52.90±3.04 -1.33±0.03 17.94±0.95 3 3 10.5 5.60±0.01 1.20±0.00 0.14±0.00 37.27±1.94 9.71±0.00 58.87±0.74 -0.59±0.02 20.37±0.30 4 21 10.5 5.72±0.03 1.40±0.00 0.13±0.00 42.44±0.32 8.54±0.00 53.21±0.06 -0.86±0.01 19.24±0.31 5 3 6 5.85±0.02 1.10±0.00 0.12±0.00 42.39±0.36 1.61±0.00 56.85±0.53 -1.41±0.02 14.95±0.15 6 21 6 5.88±0.02 1.20±0.00 0.11±0.00 41.63±0.38 4.57±0.00 61.29±0.60 -1.10±0.11 19.86±0.05 7 12 1.5 5.70±0.01 1.20±0.00 0.13±0.00 41.34±0.37 6.57±0.00 46.62±0.88 -0.90±0.05 16.13±0.28 8 12 10.5 5.62±0.01 1.20±0.00 0.13±0.00 44.24±0.30 5.13±0.00 51.47±1.45 -3.98±0.32 23.35±0.88 9 12 6 5.68±0.00 1.00±0.00 0.11±0.00 42.68±0.35 5.13±0.00 46.19±1.53 -1.32±0.01 15.70±0.22 10 12 6 5.68±0.01 1.00±0.00 0.11±0.00 44.14±0.29 9.00±0.00 51.24±0.69 -0.97±0.02 18.33±0.12

1) L: lightness, a: Redness, b: Yellowness 2) Mean±SD,

② Texture

The texture measurement results of bread with added tempeh are shown in Table 3. The hardness, chewiness, and gummyness of bread added with tempeh were highest when the highest amount of tempeh was added and the lowest amount of yeast was added. The chewiness decreases as the tempeh content increases, but increases as the tempeh content increases, and as the amount of yeast added increases, the chewiness decreases.

number tempeh
(X ₁ , g) leaven
(X ₂ , g) Hardness (N) adhesiveness
(Ns) Elasticity (%) Chewability (g) swordsman
(g/ ^cm2 ) cohesiveness
(%) dynamic stability(%) One 3 1.5 7.13±0.06 0.0020±0.0001 0.90±0.01 371.29±14.34 409.00±19.30 0.56±0.03 0.23±0.01 2 21 1.5 8.73±0.40 0.0020±0.0001 0.88±0.03 448.00±19.64 497.05±21.02 0.54±0.02 0.22±0.01 3 3 10.5 6.85±0.29 0.0022±0.0001 0.70±0.03 205.66±8.24 297.20±11.54 0.45±0.02 0.13±0.01 4 21 10.5 6.82±0.33 0.0013±0.0001 0.84±0.02 319.91±15.45 383.01±18.39 0.55±0.01 0.20±0.01 5 3 6 5.27±0.26 0.0025±0.0001 0.89±0.01 282.45±13.14 297.66±14.06 0.61±0.01 0.27±0.01 6 21 6 3.07±0.14 0.0030±0.0001 0.68±0.03 100.92±4.70 142.95±7.12 0.45±0.02 0.13±0.01 7 12 1.5 5.17±0.08 0.0014±0.0001 0.73±0.04 158.11±7.83 216.34±7.47 0.41±0.02 0.12±0.01 8 12 10.5 2.22±0.11 0.0014±0.0001 0.78±0.04 84.26±4.20 109.34±4.35 0.48±0.01 0.15±0.01 9 12 6 5.65±0.04 0.0036±0.0001 0.69±0.02 198.07±6.40 286.42±12.32 0.50±0.02 0.15±0.01 10 12 6 4.03±0.10 0.0013±0.0001 0.80±0.04 168.75±5.12 203.43±7.01 0.49±0.02 0.16±0.01

③ Sensory evaluation

As a result of evaluating the sensory quality of protein-enhanced bread with tempeh on a 7-point scale, color 4.1~6.2, overall aroma 3.4~6.2, fermented odor 4.0~5.6, off-flavor 3.2~6.1, texture 3.8~6.2, overall The preference ranged from 3.2 to 6.2 (Table 4). In all items of the sensory test, preference increased as the content of tempeh and yeast increased, but decreased after a certain point.

number tempeh
(X ₁ , g) leaven
(X ₂ , g) color overall scent fermented smell off-flavor texture overall
preference One 3 1.5 4.9 4.8 5.1 4.2 4.7 4.7 2 21 1.5 4.4 4.0 4.3 3.5 3.5 3.4 3 3 10.5 4.2 3.7 4.0 3.2 3.9 3.2 4 21 10.5 4.1 3.4 4.3 3.4 3.8 3.3 5 3 6 4.7 4.2 4.3 3.8 4.3 3.9 6 21 6 4.2 4.0 4.0 4.1 4.3 4.1 7 12 1.5 4.5 4.6 4.0 4.3 4.7 4.5 8 12 10.5 5.0 4.6 4.5 4.1 4.7 4.5 9 12 6 6.0 6.2 5.6 6.1 6.1 6.3 10 12 6 5.9 6.2 5.6 6.1 6.2 6.2

<2-2> Optimization of manufacturing conditions for protein-enhanced bread

In order to optimize the manufacturing conditions of bread containing tempeh, the numerical optimization predicted values of the Canonical model are the color, overall aroma, off-flavor, texture, and overall preference that showed significant results within the range of the combination of tempeh and yeast, which are independent variables. was set to maximum. Through point prediction, the optimal point showing the highest desirability was derived, and the recipe for protein-enhanced bread derived from the optimal point was predicted to be 11.27g of tempeh and 5.46g of yeast, and model optimization using the reaction model used at this time and perturbation plot is shown in Figure 1.

<2-3> Ingredient analysis of protein-enhanced bread

The moisture, carbohydrate, protein, fat, and ash contents of the optimal tempeh-added protein bread and the control group derived by the response surface method (RSM) were analyzed. The optimal tempeh-added protein bread was prepared using 11.27g of tempeh (powder), 5.46g of yeast, 288.27g of bread flour, 100ml of milk, 50g of egg, 50g of butter, 20g of sugar, 5.0g of salt, and 30ml of water. The bread manufacturing method was carried out according to the method of Example 1-1. In the control group, bread flour was added instead of tempeh.

As a result, as shown in Table 5, the bread with tempeh added had lower calories, lower carbohydrate content, higher protein content, lower fat content, and higher moisture content than the control group.

ingredient Control Protein-enhanced bread t-value calorie kcal/100g 326.18±0.77 317.70±0.25 14.876*** Crude carbohydrates (g/100 g) 47.38±0.16 45.31±0.20 14.876*** Crude protein (g/100 g) 10.15±0.10 11.22±0.25 11.480*** Crude fat (g/100 g) 10.62±0.10 10.18±0.00 -5.570 moisture(g/100g) 30.14±0.07 31.78±0.05 -28.172*** Ash (g/100 g) 1.59±0.01 1.51±0.01 5.880*

All values are mean ± standard deviation for triplicate experiments. Values are expressed on a dry matter basis.

*Significant difference between control and Bread with tempeh. (* p<0.05, ** p<0.01, *** p<0.001, T-test).

<2-4> Amino acid analysis of protein-enhanced bread

The amino acids of the optimal tempeh-added protein bread and control group derived using RSM (response surface method) were analyzed.

As a result, bread with tempeh added had a high content of all essential amino acids except methionine. In particular, the contents of aspartic acid, threonine, glycine, alanine, lysine, and histidine were significantly high. It is generally known that wheat is lacking in amino acids such as lysine and threonine, but the tempeh-added protein bread of the present invention has a high lysine and threonine content, so it is possible to supplement nutrients lacking in wheat.

Amino acids (mg/100g) control group Protein-enhanced bread t-value Aspartic acid 487.2±2.6 634.3±8.5 -23.538*** Threonin 317.8±3.8 364.7±1.1 -16.880*** Serine 518.8±10.5 583.6±0.5 -8.766 Glutamic acid 3178.5±6.0 3283.5±26.6 -4.308 Proline 751.5±2.2 673.2±31.9 3.464 Glycine 342.4±2.8 386.7±4.2 -12.393*** Alanine 339.0±3.3 407.7±3.8 -19.283*** Valine 416.3±5.5 487.3±17.9 -5.350** Methionine 147.1±9.1 144.9±12.8 0.204 Isoleucine* 361.4±7.8 406.1±17.5 -3.309* Leucine* 703.7±3.2 770.0±13.4 -6.808* tyrosine 260.7±4.1 269.2±13.6 -0.844 Phenylalanin 486.0±5.2 541.4±6.9 -9.070 Lysine 315.1±4.8 394.4±1.1 -22.697*** Histidine 210.7±1.8 241.2±3.8 -10.307*** Arginine 371.0±2.2 419.6±8.2 -8.122**

*Significant difference between control and Bread with tempeh. (* p<0.05, ** p<0.01, *** p<0.001, T-test).

<2-5> Fatty acid analysis of protein-enhanced bread

Fatty acids of protein-fortified bread and control group were analyzed.

As a result, the tempeh-added protein bread had a significantly higher butyric acid content compared to the control group. Butyric acid plays an important role in gut and brain health, can prevent autoimmunity and obesity, is the preferred energy source for barrier cells, is necessary to maintain a healthy barrier between the gut and bloodstream, and can help prevent intestinal inflammation. there is. Unsaturated fats include omega-3, omega-6, and omega-9. They are fatty acids that must be consumed through food because they are not synthesized in the body. Although the control group had a slightly higher omega-3 content, the content ratio between omega-3 and omega-6 was more important. The control group had omega-3:omega-6 = 1:6.31, but the bread with tempeh added had a better balance of omega-3 and omega-6 at 1:5.76. Omega-9, which helps reduce LDL cholesterol, improve cardiovascular function, prevent aging, and prevent dementia, was found to be high in protein-fortified bread.

Fatty acids (g/100g) Carbon Number:
number of double bonds control group Protein-enhanced bread t-value Butyric acid C4:0 0.19±0.01 0.37±0.03 -7.350* Caproic acid C6:0 0.16±0.09 0.14±0.01 0.249 Caprylic acid C8:0 0.06±0.00 0.07±0.00 -2.000 Capric acid C10:0 0.11±0.00 0.15±0.00 -13.000** Undcanoic acid C11:0 0.43±0.01 0.41±0.02 1.323 Lauric acid C12:0 0.24±0.00 0.20±0.00 13.000** Myristic acid C14:0 0.46±0.00 0.69±0.02 -13.229** Myristoleic acid C14:1 0.04±0.00 0.04±0.02 -0.277 Pentadecanoic acid C15:0 0.05±0.00 0.08±0.00 -8.000 Palmitic acid C16:0 2.18±0.02 2.42±0.05 -6.364** Palmitoleic acid C16:1 0.11±0.00 0.15±0.00 -13.000** heptadecanoic acid C17:0 0.03±0.00 0.04±0.01 -2.828* Stearic acid C18:0 0.75±0.00 1.01±0.06 -6.247 Oleic acid C18:1n9c 1.99±0.04 2.14±0.10 -1.918 Linoleic acid C18:2n6c 2.28±0.03 1.01±0.08 21.079*** Arachidic acid C20:0 0.02±0.00 0.02±0.00 -1.000 γ-Linoleic acid C18:3n6 0.02±0.00 0.00±0.00 -1.000 cis-11-Eicosenoic acid C20:1 0.02±0.00 0.01±0.00 1.900 Linolenic acid C18:3n3 0.25±0.00 0.14±0.00 23.335*** Behenic acid C22:0 0.00±0.00 0.01±0.00 -1.333 cis-8,11,14-Eicosadienoic acid C20:3n6 0.01±0.00 0.01±0.00 - Arachidonic acid C20:4n6 0.00±0.00 0.01±0.01 -1.000 cis-13, 16-Docosadienoic acid C22:2 0.00±0.00 0.01±0.01 -1.000 Lignoceric acid C24:0 0.00±0.00 0.01±0.00 -2.000 cis-5,8,11,14,17-Eicosapentaenoic acid C20:5n3 0.00±0.00 0.01±0.00 -2.000 cis-4,7,10,13,16,19-Docosahexaenoic acid C22:6n3 0.01±0.00 0.03±0.01 -2.500 Omega-3 0.26±0.00 0.18±0.01 13.856*** Omega-6 1.64±0.92 1.04±0.08 0.924 Omega-9 1.58±0.92 2.29±0.10 -1.072

*Significant difference between control and Bread with tempeh. (* p<0.05, ** p<0.01, *** p<0.001, T-test).

So far, the present invention has been examined focusing on its embodiments. A person skilled in the art to which the present invention pertains will understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a restrictive perspective. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the equivalent scope should be construed as being included in the present invention.

Claims (3)

Freezing and powdering tempeh;
Preparing dough by adding yeast, bread flour, milk, eggs, butter, sugar, salt, and water to powdered tempeh; and
A method of manufacturing protein-enhanced bread including fermenting and baking the dough. The method of claim 1, wherein the dough contains 10 to 12 parts by weight of tempeh, 4 to 6 parts by weight of yeast, 280 to 300 parts by weight of bread flour, 90 to 110 parts by weight of milk, 40 to 60 parts by weight of eggs, and 40 to 60 parts by weight of butter. , a method of producing protein-enhanced bread comprising 15 to 25 parts by weight of sugar, 4 to 6 parts by weight of salt, and 20 to 40 parts by weight of water. Protein-enhanced bread manufactured by the method of claim 1.