KR100857921B1 - Propolis water soluble powder and bread production method using same - Google Patents

Abstract

The present invention relates to a propolis water-soluble powder and a bread production method using the same, in particular, after grinding the original propolis to remove foreign substances such as bee debris and straw, and passed through a sieve of 6 to 10 mesh to obtain the raw material propolis Acquisition was carried out by stirring and extracting 70% concentration of ethanol corresponding to 10 times the weight of the obtained raw propolis, followed by filtration under reduced pressure with a filter paper to obtain an ethanol extract of Propolis, maltodextrin (maltodextrin) and the propolis ethanol extract is mixed in a weight ratio of 8: 2 ~ 2: 8, and the mixture is spread on a flat iron plate with a predetermined thickness, and heated to 140 ~ 180 ℃ 20 minutes for powdering the obtained dried Characterized by passing a sieve of 100 mesh, according to the present invention as described above provides a propolis water-soluble powder that can be easily produced, Using a water-soluble powder lease can be granted to the most popular functional foods of confectionery and bakery sectors.

Description

Propolis water-soluble powder and bread production method using same {PREPARATION OF WATER SOLUBLE POWDER OF PROPOLIS AND METHOD FOR MANUFACTURING BREAD THEREWITH}

1 is a graph showing the results obtained by measuring the turbidity of the WSP 10% aqueous solution prepared according to the present invention,

2 is a graph showing the results of EDP (%) of DPPH free radical scavenging activity of WSP prepared at each temperature according to the present invention;

Figure 3 is a graph showing the weight immediately after the manufacture of the propolis bread prepared according to the present invention,

Figure 4 is a graph showing the change in pH measured while storing the bread added WSP according to the present invention for 7 days

Figure 5 is a graph showing the result of measuring the total bacterial count while storing the propolis bread prepared according to the present invention at 30 ℃ for one week.

The present invention relates to a propolis water-soluble powder and a bread production method using the same, and in particular, to provide a propolis water-soluble powder that can be easily produced, and functional in the field of confectionery and bakery which is a popular food using the propolis water-soluble powder. It relates to a propolis water-soluble powder and bread production method using the same that can be given.

Propolis, a tan or dark brown dendritic substance produced by honeybees and mixed with the enzymes in their saliva that most plants secrete to protect their leaves, flowers, fruits and buds. Or Bongyo) is known to have various pharmacological effects and various physiological activities such as antioxidant, antibacterial, anti-inflammatory and anti-cancer and is called "natural antibiotic".

Propolis has been used in Korean traditional medicine for a long time, and Nobongbang (Wasphorn), which is found in Tangpyeon (Johyunyoung 2005) of Dongbobogam, is called Bongbang, Bongso, and refers to the large yellow honeycomb attached to the tree. In the main plant (Lee Si-jin 1992), Nobongbang has the effect of defeating wind, eliminating poison, removing boils, and relieving pain. For external use, it has surgical treatment and sterilizing effect such as only treating Nobongbang for malignant boils or malignant boils. It was.

Propolis has a wide variety of compounds depending on the location of the bees, plant origin, and season, most of which consist of alcohol-soluble resins, with about 10% being an essential oil with a unique scent. The remainder consists of alcohol insoluble fraction or beeswax, pollen and phenolic compounds. Phenolic compounds, such as flavonoids, known as the main useful ingredient of propolis, give propolis a variety of colors, from light yellow to dark brown, and have anti-inflammatory and anti-ulcer effects, as well as powerful antioxidant and antibacterial effects. It has also been shown to contribute to pharmacological effects such as anticonvulsant activity. However, these phenolic compounds, including flavonoids, are more effectively extracted from ethanol than water, and many basic studies on propolis have been concentrated in recent decades, including studies to minimize the extraction of wax or resin components. .

However, ethanol extract of propolis is difficult to formulate or apply to various foods and oral ingestion because it is not well mixed in water, so many studies have been conducted on water extracts to compensate for this. Many results have been reported at home and abroad, including antioxidant effects, pulmonary tuberculosis and effects on heart function. In addition, the ethanol extract is lowered to 1% or less and an emulsifier is used, or the ethanol extract is diluted with a large amount of water and an amino acid is added, an alkali, an organic acid, etc. are added to the ethanol extract, and the lyophilization method is used. Various manufacturing techniques, such as the method of adding and filtering, have been studied, but are not yet widely used and industrialized.

As is well known, propolis-related products in certain dietary supplement markets have already lost their preoccupation opportunities and have been declining year by year, and the market is shrinking year by year. In order to overcome this, it is urgently needed to apply propolis, which is mainly applied to household goods, perfumes or expensive health functional foods, as a material of foods more familiar to the general public.

On the other hand, as our dietary lifestyle becomes simpler and more westernized, the consumption of bread substitutes is gradually increasing, and the demand for natural health food development and functionality is increasing due to the increase in health-oriented product purchasing tendency. Doing. In addition to protein and starch ingredients in the field of baking, many researches have been made on the addition of various functional food materials to improve the baking properties and the functionality of bread. In other words, various efforts have been made to add functionality by adding persimmon leaves, pine needles, bokyeong flour, green tea, cheonma, black rice flour, barley flour, leek, fresh vinegar, aloe, sea urchin, chitosan, and takju powder to bread. .

The present invention provides a propolis water-soluble powder that can be easily manufactured in response to the above demands, and the propolis water-soluble powder to impart functionality to the field of confectionery and bakery which is a popular food by using a propolis water-soluble powder. And to provide a bread production method using the same.

Features of the present invention for achieving the above object,

After grinding the original propolis, foreign substances such as bee debris and straw are removed, and raw material propolis is obtained by passing through a sieve of 6 to 10 mesh, and 70% corresponding to 10 times the weight of the obtained raw material propolis. Ethanol (ethanol) in a concentration was added to the extract and stirred and filtered under reduced pressure with a filter paper to obtain an ethanol extract (ethanol extract of Propolis), maltodextrin (maltodextrin) and the propolis ethanol extract 8: 2 ~ 2: 8 After mixing by weight ratio, the mixture is spread on a flat iron plate with a predetermined thickness, and then heated at 140 to 180 ° C. for 20 to 40 minutes, and then powdered and dried is passed through a 100-mesh sieve.

Herein, the propolis ethanol extract was continuously stirred for 24 hours at room temperature, filtered first under reduced pressure with a filter paper, and then again subjected to stirring extraction twice by adding the ethanol to the raw propolis collected on the filter paper. .

Here too, the propolis ethanol extract has a solids content of 4.8 ° Bx and a total polyphenol and flavonoids content of 13.9% and 8.7%, respectively.

Here, the thickness of the mixture is 4 to 6 mm.

Another feature of the invention,

In the bread production method using the above-mentioned propolis water-soluble powder, 60.1% by weight, 1.9% by weight of WSP (20-80), 1.7% by weight of yeast food, 0.1% by weight of sugar, 2.1% by weight of sugar, 1.7% by weight of shortening, A first step of kneading for 3 minutes after mixing 1.3% by weight of skimmed milk powder, 0.9% by weight of salt, and 30.2% by weight of water; A second step of subjecting the dough to which the dough is completed to the first fermentation for 90 minutes at a temperature of 27 ° C. and a humidity of 75% RH; A third step of making a bread shaped product using the first fermented dough; A fourth step of secondaryly fermenting a bread-shaped molded article for 60 minutes at a temperature of 40 ° C. and a humidity of 90% RH; And a fifth step of preparing bread by heating the molded article after the secondary fermentation is completed at a temperature of 200 ° C. for 35 minutes.

Hereinafter, with reference to the accompanying drawings, a propolis water-soluble powder and a bread production method using the same according to the present invention will be described in detail.

In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. Terms to be described later are terms defined in consideration of functions in the present invention, and may be changed according to intentions or customs of users or operators. Therefore, the definition should be made based on the contents throughout the specification.

First, the propolis water-soluble powder according to the present invention removes foreign matters such as honey bee debris and straw after grinding the original propolis, and passes through a sieve of 6 to 10 mesh to obtain a raw material propolis, the obtained raw material pro 70% concentration of ethanol (ethanol) corresponding to 10 times the weight of the polis is added, followed by extraction with stirring and filtering under reduced pressure with a filter paper to obtain an ethanol extract of Propolis (maltodextrin) and the propolis The ethanol extract was mixed at a weight ratio of 8: 2 to 2: 8, the mixture was spread on a flat plate with a predetermined thickness, and heated at 140 to 180 ° C. for 20 to 40 minutes, followed by powdering the dried material, which was passed through a 100-mesh sieve. It is characterized by. Herein, the propolis ethanol extract was continuously stirred for 24 hours at room temperature, filtered first under reduced pressure with a filter paper, and then again subjected to stirring extraction twice by adding the ethanol to the raw propolis collected on the filter paper. . Here too, the propolis ethanol extract has a solids content of 4.8 ° Bx and a total polyphenol and flavonoids content of 13.9% and 8.7%, respectively. Here, the constant thickness of the mixture is 4-6 mm.

In addition, the bread production method using a propolis water-soluble powder according to the present invention 60.1% by weight, WSP (20 ~ 80) 1.9% by weight, yeast 1.7% by weight, yeast food 0.1% by weight, sugar 2.1% by weight, shortening 1.7% %, Skim milk powder 1.3% by weight, salt 0.9% by weight, 30.2% by weight of water and then kneading for 3 minutes; A second step of subjecting the dough to which the dough is completed to the first fermentation for 90 minutes at a temperature of 27 ° C. and a humidity of 75% RH; A third step of making a bread shaped product using the first fermented dough; A fourth step of secondaryly fermenting a bread-shaped molded article for 60 minutes at a temperature of 40 ° C. and a humidity of 90% RH; And a fifth step of preparing bread by heating the molded article after the secondary fermentation is completed at a temperature of 200 ° C. for 35 minutes.

Hereinafter will be described in detail the experimental example to help a specific understanding of the method for producing bread using a water-soluble powder and propolis according to the present invention.

<< experimental example >>

1. Experimental Materials

First, raw materials for propolis are domestically collected in the form of raw natural agglomerates (agglomerates), and then pulverized into small particles. After removing foreign substances such as bee debris and straw, and passing through a sieve of 8 mesh, 4 ℃ Used while storing in the dark room.

2. Propolis Ethanol Extract Preparation

Propolis ethanol extract was added to 70% concentration of ethanol corresponding to 10 times the amount of the raw propolis was continuously stirred for 24 hours at room temperature and filtered under reduced pressure with a filter paper (Whatman No. 2). The process was repeated three times, and the filtrate collected was used as a sample of ethanol extract of Propolis (hereinafter referred to as 'EEP'). At this time, the solids content of the EEP is 4.8 ° Bx, and the total polyphenol and flavonoids content is 13.9% and 8.7%, respectively.

3. Preparation of Propolis Water Soluble Powder

The optimum conditions for the content ratio and heating temperature of EEP for preparing powder by mixing and heating the selected maltodextrin and the above EEP were investigated through preliminary experiments. In other words, EEP content of 20, 40, 60, and 80% by weight (w / w) to mix well with maltodextrin, and spread it on a flat plate thinly about 5 mm thick electric oven at 140, 160 and 180 ℃ Heated at 30 min. At this time, the flat plate was used tray size of 49.4cm in width, 33.4cm in length, 5.4cm in depth.

The dried material was finely ground and passed through a 100 mesh sieve to obtain an orange yellow powder, which was used as a water soluble powder of Propolis (hereinafter, referred to as 'WSP') sample. The yield of WSP was calculated by the weight difference before and after heating.

4. Characteristics of WSP and Aqueous Solution

(1) chromaticity of WSP

The chromaticity of the prepared WSP was measured with a colorquest II spectrocolormeter (HunterLab., USA) and showed the difference between the L (lightness), a (redness), and b (yellowness) values of the Hunter system. The weeks were measured by repeating the color difference (ΔE, color difference) three times and expressed as an average value. The calibration plates used for chromaticity measurement were L = 92.67, a = -0.83 and b = 0.87, respectively.

(2) Turbidity of WSP Aqueous Solution

Turbidity was measured at 660 nm by measuring the absorbance at 660 nm after making WSP 10% (w / w) aqueous solution.

(3) DPPH free radical scavenging ability

Free radical scavenging activity of WSP was analyzed using 1,1-diphenyl-2-picrylhydrazyl (DPPH) (Song HN and Jung KS 2006). That is, 2 mL of 0.2mM DPPH solution was added to 1 mL of the sample extract, mixed for 10 seconds with a vortex mixer, left at room temperature for 20 minutes, and the absorbance was measured at 525 nm. The electron donating abilities (Equation 1) EDA) was calculated.

5. Preparation of Propolis Bread

WSP (WSP20 ~ WSP80) prepared by varying the EEP content of 20, 40, 60, and 80% was added in the same amount in the bread production, the mixing ratio of the dough is shown in Table 1. At this time, the control group was treated with the addition of maltodextrin used in the production of WSP.

6. Quality Characteristics of Propolis Bread during Storage

(1) weight and volume measurement

Immediately after the manufacture, the volume of bread was measured by seed replacement using millet, and the cost was divided by dividing the weight of bread. This measured value was measured 3 times or more and the average value was used.

(2) moisture change

The prepared bread was stored in an incubator at 30 ° C. for 1 week, and the water content of each of the corresponding periods of 0, 1, 3, 5, 6, and 7 days was measured according to the 105 ° C atmospheric pressure drying method of the Food Code.

(3) pH change

The change of pH according to the storage period was measured 10 times in 10 parts of the inside of the bread, distilled water was added 10 times, and the dispersion homogenized with a homogenizer was repeated 5 times with a pH meter ((420A, Orion Research Inc., USA).

(4) change in total bacteria

Take out a certain amount of bread according to the period during storage, take 20g at the center of 5cm above the bottom of the bread to make a sample. Dilute the solution homogenously dispersed 10 times with sterile saline solution (0.85%, NaCl) and standard agar medium. (Difco, USA) was plated and incubated for 48 hours at 35 ℃ and the resulting colonies were counted and measured.

Experimental Results and Discussion

1. Yield of Propolis Water Soluble Powder

Table 2 shows the yield depending on the heating temperature of the water-soluble powder prepared by varying the EEP content. As the EEP content increased, the yield of WSP was significantly decreased, and the yield at the high temperature of 180 ° C. was high overall, and the yield of WSP20 at 180 ° C. was the highest. When the amount of EEP contained in the WSP is approximately 40%, more than half of the yield was obtained. The yields of the WSP 60 and 80 were too low and economical. The visual observation showed that the lower the EEP content, the better powder color and granularity were obtained, and some burned out at a high temperature of 180 ° C. In the future, WSP powder should be selected according to the characteristics of the applied product.

In addition, if the EEP content is relatively high around 50%, and the yield is determined to be the most efficient standard in terms of yield of 50% or more, it is determined that WSP40 prepared at 160 ° C is the closest powder.

On the other hand, the propolis has a characteristic that is difficult to powder by itself in the heating process due to the peculiar physical properties that soften at a temperature of 35 ℃ or more. However, the WSP prepared as described above does not have a special viscosity in the powder itself as well as its aqueous solution, and it is estimated that the fragrance of the soft propolis is not doubled and will be applied to various products without affecting the physical properties of the product in the future. do.

2. Characteristics of Propolis Aqueous Powder and Aqueous Solution

(1) chromaticity of WSP

The prepared WSP is pale yellow to dark brown, which is measured in a color difference meter and is shown in Table 3. As the EEP content increased, the L value indicating brightness decreased and the color became darker. The a value indicating redness was higher than that of the control, except for WSP80 at 140 ° C and 180 ° C. The difference in content was not large. The b value of yellowness was much higher than that of the control, which was dark brown, but the WSP80 at 160 ° C and 180 ° C decreased.

As a result, the higher the EEP content, the darker the brown color, which may act as a quality factor related to the appearance of the applied product. Therefore, the WSP containing the appropriate amount of EEP should be selectively used depending on the product.

(2) Turbidity of WSP Aqueous Solution

The turbidity of the WSP 10% aqueous solution was measured by absorbance. In general, when the EEP content was the same, the turbidity of WSP prepared at 140 ° C. was low. WSP prepared at 160 ℃ and 180 ℃ increased turbidity with increasing EEP content, whereas WSP of 140 ℃ WSP did not have a large change in turbidity according to EEP content. It is presumed that the higher the EEP content and the higher the temperature of the WSP, the lower the solubility of the part of the EEP as it is separated from the maltodextrin, resulting in lower solubility. Indicated. Therefore, it is necessary to examine more closely the manufacturing temperature, the EEP content, and the amount of WSP used according to future products.

(3) WSP DPPH free radical scavenging ability

The DPPH free radical scavenging activity of the WSP prepared at each temperature was expressed in EDA (%). That is, even though the EEP content of WSP was increased, WSP produced at 140 ° C had significantly lower EDA than WSP at 160 ° C and 180 ° C, and both WSPs at 160 ° C and 180 ° C had the highest EEP content of 40% or more. And afterwards, they tended to be independent of the EEP concentration. This is a very meaningful result in view of the fact that the most notable feature of propolis is its strong antioxidant activity, in the future, WSP can be widely used as a food material related to natural food preservatives. Many studies have been attempted in foreign countries as well as in Korea. The antioxidant effects of propolis on soybean oil, the shelf life of sausages, and the delay of rancidity of kimchi have been reported. However, the common use of ethanol extract (EEP) does not deviate from the limitations, and thus, the powdered propolis prepared in this study is expected to be more useful.

As a result, the WSP manufactured at 160 ° C. was judged to be the most excellent in all yields such as economical efficiency, excellent color and solubility, and high antioxidant activity.

3. Physicochemical Testing of Propolis Bread during Storage

(1) Weight and volume immediately after manufacture

As shown in FIG. 4, the weight of propolis bread increased as the EEP content increased to 20% and 40%, and then decreased again when the EEP content was 60% and 80%, and the weight of WSP40 was the highest. Bread volume of WSP20 ~ WSP60 was not significantly different regardless of EEP content, but bread volume of WSP80 was significantly decreased. Bread volume is determined by protein content, quality, dough characteristics and fermentation volume. Generally, when starch is added to flour, it is difficult to form gluten film with sufficient elongation and elasticity during kneading. The trapping capacity of the gases produced in the vessel decreases, reducing the bread volume. As the volume decreases, the pores do not increase consistently, resulting in a rough texture and reduced soft texture. In most of the breads added with persimmon leaves and other functional foods as described above, as the additives increase, the baking properties of the dough decrease and the bread volume decreases, which affects the overall bread quality. It is known to be undesirable because it gives.

(2) moisture change

Changes in moisture content during storage of propolis bread are shown in Table 4. Moisture content rapidly decreased until the first 3 days, then gradually decreased until the 6th day, and then decreased again on the 7th day. In particular, bread containing WSP80 had a significant drop in moisture content. Moisture content during storage can have a significant effect on the aging of the bread, because the greater the loss of hydrated water in the starch particles of bread, the greater the aging of the bread, the bread with green tea water extract and bread with aloe 1% Unlike the moisturizing effect, WSP does not seem to have a significant effect on the prevention of water loss of bread.

(3) pH

The change in pH measured while storing bread containing WSP for 7 days is shown in FIG. 5. In the control group without WSP, the pH decreased sharply with the storage period after 3 days, but the bread with WSP did not show a big difference until 5 days, and the pH decreased after 6 days. At this time, the bread added with WSP80 showed the highest pH after 6 days, and some WSPs had the effect of suppressing the decay of bread and the resulting drop in acidity.

(4) total bacteria

The result of measuring the total number of bacteria while storing the propolis bread at 30 ° C. for one week is shown in FIG. 6. The total bacterial counts increased with the passage of time in all experimental groups, and the total total number of propolis added groups was lower than that of the control group.

"conclusion"

The characteristics of WSP prepared by mixing maltodextrin with different EEP contents and the quality change of bread containing it during 7 days storage period were as follows. It was judged to be optimal at%, and the color of the powder was dark brown with increasing EEP content.

The aqueous solution of the hot-treated powder (10%, w / w), the turbidity decreases according to the EEP content is shown to exist fine insoluble particles. WSPs prepared at 140 ° C showed significantly lower EDA (%), but WSPs at 160 ° C and 180 ° C all reached their highest when the EEP content was above 40%. Showed a tendency. Overall, WSP prepared at 160 ° C. was judged to be the most desirable, and the baking aptitude was examined.

WSP40 added bread had the highest weight immediately after manufacture and volume reduction was less than WSP80. The moisture content of propolis bread during 7 days of storage decreased sharply for 3 days and slowed down after 6 days, but it did not seem to have a significant effect on the moisture moisturizing effect related to aging of bread. During storage, pH decreased sharply after 3 days, whereas WSP added showed a slow decrease after 5 days, and the total number of bacteria was lower than the decay criteria during the whole period, which helps to extend the shelf life of bread.

According to the present invention propolis water-soluble powder and a bread production method using the same, it provides a propolis water-soluble powder that can be easily produced, and functional in the field of confectionery and bakery which is a popular food using a propolis water-soluble powder. There is an advantage that can be given.

As those skilled in the art would realize, the described embodiments may be modified in various ways, all without departing from the spirit or scope of the present invention. It is to be understood, however, that the present invention is not limited to the specific forms referred to in the description, but rather includes all modifications, equivalents, and substitutions within the spirit and scope of the invention as defined by the appended claims. Should be.

Claims (5)

delete delete After grinding the original propolis, foreign substances such as bee debris and straw are removed, and raw material propolis is obtained by passing through a sieve of 6 to 10 mesh, and 70% corresponding to 10 times the weight of the obtained raw material propolis. Ethanol (ethanol) of the concentration was added to the extraction and stirred and filtered under reduced pressure with a filter paper to obtain an ethanol extract (ethanol extract of Propolis), maltodextrin (maltodextrin) and the propolis ethanol extract 8: 2 ~ 2: 8 weight ratio In the propolis water-soluble powder which is mixed with, and the mixture is spread on a flat iron plate to a predetermined thickness and then heated to 140 ~ 180 ℃ 20 minutes for 40 minutes to dry the obtained dried material through a sieve of 100 mesh, The propolis ethanol extract has a solids content of 4.8 ° Bx, and the total polyphenols and flavonoids (flavonoids) content of 13.9% and 8.7%, respectively, characterized in that the powder. delete In the bread production method using the propolis water-soluble powder of claim 3, Propolis ethanol extracts containing 60.1% by weight of strong components, 4.8 ° Bx solids, and 13.9% and 8.7% of total polyphenols and flavonoids, respectively, were mixed with maltodextrin at a weight ratio of 8: 2 to 2: 8 and heated. 1.9% by weight of propolis water-soluble powder, yeast 1.7%, yeast food 0.1%, sugar 2.1%, shortening 1.7%, skim milk powder 1.3%, salt 0.9%, water 30.2% After mixing the first step of kneading for 3 minutes; A second step of subjecting the dough to which the dough is completed to the first fermentation for 90 minutes at a temperature of 27 ° C. and a humidity of 75% RH; A third step of making a bread shaped product using the first fermented dough; A fourth step of secondaryly fermenting a bread-shaped molded article for 60 minutes at a temperature of 40 ° C. and a humidity of 90% RH; And A process for producing bread using a propolis water-soluble powder, comprising a fifth step of manufacturing bread by heating a molded article having secondary fermentation at a temperature of 200 ° C. for 35 minutes.

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