KR101338330B1 - Morning buns preparation by addition of black barley - Google Patents

Abstract

The present invention relates to bread containing black barley, which is produced by adding the black barley to flour and processing with enzymes using active enzyme liquid, and a production method of the same. The matter properties and palatability of the bread which are decreased by adding the black barley are improved by adding enzymes. Nutrients in the black barley including an anthocyanin pigment, polyphenol, and flavonoid are maintained in the bread and availability of the bread is improved. [Reference numerals] (AA) Start;(S11) Produce active enzyme liquid;(S12) First kneading;(S13) Second kneading;(S14) First fermentation;(S15) Split molding · panning;(S16) Second fermentation;(S17) Baking

Description

Manufacturing method of bread containing dark veins and bread manufactured by the manufacturing method thereof [Morning buns Preparation by Addition of Black Barley}

The present invention relates to a method for producing black wheat-containing bread, and more specifically, to a dark wheat flour-containing dough by kneading by adding a complex enzyme comprising beta-glucanase activated in consideration of the quality characteristics of the bread. , While maintaining the anthocyanin pigment of the dark wheat as it is, to improve the texture by lowering the hardness, gumminess, chewability, etc. of the dark wheat, and prevents the elasticity of the bread due to the increase of the content of the dark wheat, and to improve the elasticity will be.

Dark bark is a type of colored barley, and it has been reported to have an excellent antioxidant since it contains higher anthocyanin pigments, polyphenols, and flavonoids than other colored barley. Anthocyanin pigments are water-soluble pigments that give bright orange, pink, red, purple, and blue colors in plants such as grapes, berries, red cabbage, apples, and carrots. Anthocyanin pigments are not only used as food additives as colorants, but are also effective in preventing antioxidants, diseases such as cardiovascular disease, cancer and diabetes.

Barley, including dark barley, is an efficient source of β-glucan, which is known to not only lower blood cholesterol and glycemic index (GI) in the body but also exhibit various biological activities in the body. Barley also contains tocopherols and tocols such as tocotrienol, which are known to lower blood LDL cholesterol levels through antioxidant mechanisms. In recent years, attention has been focused on barley and processed barley foods as the Food and Drug Administration (FDA) officially announced that barley's water-soluble betaglucan lowers blood cholesterol. However, beta glucan, a kind of dietary fiber, has a bad effect on the physical properties of bread, such as increasing the hardness of bread and making the texture worse, as well as reducing the elasticity. In addition, although barley including dark wheat is nutritionally superior, it is thicker than rice and has a low moisture content, which is gradually moving away from the stock material due to its coarse taste and turbid color.

Korean Patent No. 10-0518155 relates to a method for improving the quality of Jeju barley bread. By adding sesame to barley bread mainly containing barley flour and flour, it is possible to prepare bread having improved anti-aging effect and preference compared to barley bread without additives. In addition, Korean Patent No. 10-0953497 discloses a method of preparing barley bread containing sugar, syrup, condensed milk and vanillin as a sweetener to barley flour, and red wine added to remove the fishy taste and aroma of eggs. , Korean Patent No. 10-1256603 discloses a barley bread prepared by mixing barley flour with additives such as pumpkin, yogurt rice wine and ginseng, but the conventional invention as described above increases the hardness of the bread and low texture There is a disadvantage that falls because the fall.

Therefore, there is a need for a method of manufacturing bread containing bread with improved functionality that can increase its utilization by improving the texture and flavor while maintaining the nutritional properties of the dark wheat.

The first problem to be solved by the present invention is to provide a dark wheat-containing bread having a soft texture and improved palatability by fermenting the dough containing the dark wheat containing the active enzyme.

The second problem to be solved by the present invention is to provide a method for producing a dark wheat-containing bread fermented dough containing the dark wheat containing an active enzyme.

The present invention, in order to achieve the first object, a mixed grain powder consisting of flour and dark wheat powder; Beta-glucanase; Dough expanding agent; Sugar; And dark wheat-containing bread containing salt,

The mixed grain powder provides black wheat-containing bread, characterized in that 5 to 50% by weight of black wheat powder based on 100% by weight of the total mixed grain powder.

According to one embodiment of the present invention, the beta-glucanase may be added by activating for 30-120 minutes in water of pH 3.3-3.5 and 30-55 ℃, beta-glucanase relative to 45 parts by weight of water It is preferable to add 0.005-0.1 parts by weight.

The beta-glucanase is beta-glucanase complexaseyl further comprising at least one selected from arabinase, a cellulase, hemicellulase and xylanase. Can be. A commercial enzyme may be used as the beta-glucanase complex enzyme, and the commercial enzyme may be Biscozyme.

According to another embodiment of the present invention, the dark wheat-containing bread may further include one or more selected from eggs or egg processed products, skim milk powder and fats and oils.

According to another embodiment of the present invention, 0.005-0.1 parts by weight of beta-glucanase, 30-60 parts by weight of water, and 0.1-5 parts by weight of dough expanding agent based on 100 parts by weight of the mixed grain powder consisting of flour and dark wheat powder , 10-25 parts by weight of sugar, 0.1-5 parts by weight of salt, 5-20 parts by weight of fats and oils, 1-7 parts by weight of skim milk powder, and 5-20 parts by weight of eggs.

The dough expanding agent is any one or more selected from yeast, lactic acid bacteria, baking powder and baking soda and organic acids,

The oils and fats may be any one or more selected from margarine, butter, palm oil and shortening.

According to another embodiment of the present invention, the dark vein-containing bread has a lightness (L) value of 60-67 by a color difference meter, a redness (a) value of 2.3-3.8, and a hardness of 2,540-2,847 g / can be ² cm.

In addition, it improves the problems of reduced elasticity caused by the addition of dark wheat to the wheat bread and the decrease in the palatability due to the increase in mechanical properties, thereby improving the elasticity by 4-23%, lowering the gumminess by 6-21%, Chewability is reduced by 3-6%, it is not chewy and can exhibit an excellent texture.

The present invention to achieve the second object, (1) activating beta-glucanase (β-glucanase) in water to prepare an active enzyme solution; (2) the first kneading step of kneading by adding the mixed grain powder, dough swelling agent, sugar and salt consisting of flour and dark wheat powder to the active enzyme solution; (3) adding the fats and oils to the primary dough to knead secondly; (4) first fermenting the secondary dough; (5) dividing and molding the fermented dough to pan; (6) secondary fermentation of the panned dough; And (7) baking the secondary fermented dough in an oven preheated to upper fire 180-200 ° C. and lower fire 150-170 ° C. for 5-20 minutes. do.

According to one embodiment of the present invention, the active enzyme solution of step (1) is added to the beta-glucanase 0.005-0.1 parts by weight to 45 parts by weight of water at pH 3.3-3.5 and 30-55 ℃ 30-120 minutes Can be prepared by activation,

The beta-glucanase is beta-glucanase complexaseyl further comprising at least one selected from arabinase, a cellulase, hemicellulase and xylanase. In addition, the beta-glucanase complexase may be used as a commercial enzyme, the commercial enzyme may be a Viscozyme (Viscozyme).

According to another embodiment of the present invention, the mixed grain powder may contain 5 to 50% by weight of dark wheat powder relative to 100% by weight of the total mixed grain powder,

The dough of step (2) is 0.005-0.1 parts by weight of beta-glucanase, 30-60 parts by weight of water, 0.1-5 parts by weight of dough expanding agent, 10-25 parts by weight of sugar, based on 100 parts by weight of the mixed grain powder, 0.1-5 parts by weight of salt, 1-7 parts by weight of skim milk powder and 5-20 parts by weight of eggs may be added,

The dough of step (3) may be prepared by further comprising 5-25 parts by weight of fats and oils, preferably 10-20 parts by weight of fats and oils in the dough of step (1).

The dough expanding agent is any one or more selected from yeast, lactic acid bacteria, baking powder and baking soda and organic acids,

The oils and fats may be any one or more selected from margarine, butter, palm oil and shortening.

According to another embodiment of the present invention, the primary fermentation may be carried out by standing for 20-120 minutes in a condition that the temperature is 25-30 ℃, humidity is 75%,

The secondary fermentation may be carried out by standing for 30-120 minutes at a temperature of 25-35 ℃, humidity of 75%.

The present invention relates to bread containing black wheat prepared by adding black wheat to flour and enzymatic treatment with active enzyme solution, and a method for preparing the same, by improving the physical properties and palatability of bread degraded by the addition of black wheat by using enzyme, While not pigmented, it increases the degree of dispersion of dietary fiber, such as beta-glucan of the dark vein, the calories are low and can contribute to the health promotion by ingesting nutrients of dark vein that can help the growth of intestinal bifidus bacteria. In addition, it is possible to contribute to the income increase of farmers by enabling industrial use of colored grains.

1 is a flowchart illustrating a process of preparing an active enzyme solution according to one embodiment of the present invention.
Figure 2 is a flow chart showing a process for producing a dark wheat-containing bread according to an embodiment of the present invention.
Figure 3 is a graph measuring the chromaticity difference over time for black bread containing bread according to an embodiment of the present invention.
4 is an image of a dark wheat-containing bread prepared according to an embodiment of the present invention.
5 is a graph showing the redness of the dark wheat-containing bread prepared according to an embodiment of the present invention and manufacturing. (a) is redness of the day of manufacture, (b) is redness measured one day after manufacture.

Hereinafter, the present invention will be described in detail.

The present invention is a mixed grain powder consisting of wheat flour and dark wheat powder; Beta-glucanase; Dough expanding agent; Sugar; And dark wheat-containing bread containing salt,

The mixed grain powder provides black wheat-containing bread, characterized in that 5 to 50% by weight of black wheat powder based on 100% by weight of the total mixed grain powder.

If the content of dark wheat in the mixed grain powder is less than the above range, it is difficult to expect the functional effect of the dark wheat because the amount of added dark wheat is too small, and if it exceeds the above range, the hardness of the bread is so high that it inhibits the texture and decreases the preference. not.

According to the present invention, the beta-glucanase may be added by activation in water at pH 3.3-3.5 and 30-55 ° C. for 30-120 minutes, and beta-glucanase 0.005-0.1 parts by weight based on 45 parts by weight of water. It is preferable to add.

When the amount of the beta-glucanase is less than 0.005 parts by weight, it is difficult to disperse the dietary fiber contained in the dark wheat, making it difficult to improve the physical properties and the palatability of the dark wheat-containing bread, and when the amount of the enzyme exceeds 0.1 parts by weight, excessive enzymatic action As a result, elasticity is lowered, texture is decreased due to increased cohesion, and it is not economical, which is not preferable.

According to the present invention, the beta-glucanase further comprises at least one selected from arabinase, a cellulase, cellulase, hemicellulase, and xylanase. Kanase complexase.

A commercial enzyme may be used as the beta-glucanase complex enzyme, and the commercial enzyme may be Viscozyme.

According to the present invention, the dark wheat-containing bread may further include one or more selected from eggs or egg processed products, skim milk powder and fats and oils,

Dark wheat-containing bread of the present invention is 0.005-0.1 parts by weight of beta-glucanase, 30-60 parts by weight of water, 0.1-5 parts by weight of dough expanding agent, sugar 10- 25 parts by weight, 0.1-5 parts by weight of salt, 5-20 parts by weight of fats and oils, 1-7 parts by weight of skim milk powder, and 5-20 parts by weight of eggs,

Preferably 50-90 parts by weight of wheat flour, 10-50 parts by weight of black wheat, 0.02-0.07 parts by weight of biskozyme, 40-50 parts by weight of water, 0.5-2 parts by weight of dough expanding agent, 12-20 parts by weight of sugar, salt 1- 2 parts by weight, 10-18 parts by weight of fats and oils, 2.5-4 parts by weight of skim milk powder, and 10-15 parts by weight of eggs.

The dough expanding agent may be any one or more selected from yeast, lactic acid bacteria, baking powder and baking soda and organic acids,

The oils and fats may be any one or more selected from margarine, butter, palm oil and shortening.

According to the present invention, the bread containing the dark vein bread may have a brightness (L) value of 60-67, a redness (a) value of 2.3-3.8, and a hardness of 2,540-2,847 g / cm ² due to a color difference meter. have.

In addition, it improves the problems of reduced elasticity caused by the addition of dark wheat to wheat bread and decreases the palatability caused by the increase in mechanical properties, thereby improving elasticity by 4-23%, and reducing guminess by 6-21%. , Chewability is lowered by 3-6%, it is not chewy and shows an excellent texture.

On the other hand, the manufacturing method of the dark wheat-containing bread according to the present invention will be described with reference to FIG.

The present invention (1) activating beta-glucanase (β-glucanase) in water to prepare an active enzyme solution (S11); (2) the first kneading step of kneading by adding the mixed grain powder, dough expanding agent, sugar and salt consisting of flour and dark wheat powder to the active enzyme solution (S12); (3) adding a fat or oil to the first dough to knead second (S13); (4) primary fermentation of the secondary dough (S14); (5) dividing and molding the fermented dough (S15); (6) secondary fermentation of the panned dough (S16); And (7) baking the secondary fermented dough in an oven preheated with upper fire 180-200 ° C. and lower fire 150-170 ° C. for 5-20 minutes (S17). Provide a method.

According to the present invention, a method for preparing the active enzyme solution will be described with reference to FIG. 2. The active enzyme solution may be prepared by adding 0.005-0.1 parts by weight of beta-glucanase to 30-60 parts by weight of water, and adjusting the pH of the water to 3.3-3.5 (S1); Adding beta-glucanase (S2); Incubating the reaction temperature in the range of 30-55 ° C. (S3); And it can be prepared by performing the step (S4) to ferment for 30-120 minutes.

The beta-glucanase is beta-glucanase complexaseyl further comprising at least one selected from arabinase, a cellulase, hemicellulase and xylanase. In addition, the beta-glucanase complex enzyme can be used as a commercial enzyme, the commercial enzyme is less viscozyme (Viscozyme) in the amount of enzymes less the amount of enzyme caused by the addition of dark wheat to the bread and mechanical degradation It is preferable to be economical because it can improve the problem of falling of the degree of preference due to the increase in physical properties.

According to the present invention, the wheat flour may be contained in an amount of 5-50% by weight based on 100% by weight of the whole grain powder composed of the wheat flour and the dark wheat powder. At least, it is difficult to expect functional effects such as antioxidant function and prevention of cardiovascular diseases by anthocyanin, polyphenol and flavonoids of dark vein.If the above range is exceeded, the hardness of bread is too high, which inhibits texture and decreases texture and preference. not.

According to the present invention, the primary dough of step (2) is 0.005-0.1 parts by weight of beta-glucanase, 30-60 parts by weight of water, 0.1-5 parts by weight of dough expander, based on 100 parts by weight of the mixed grain powder, It is preferable to prepare a smooth bread with improved texture and preference, including 10-25 parts by weight of sugar, 0.1-5 parts by weight of salt, 1-7 parts by weight of skim milk powder and 5-20 parts by weight of eggs.

The (second step of the second dough is preferably kneaded and fermented by adding fats and oils to the first dough as an emulsifier, the content of the fats and oils may be 5-25 parts by weight based on 100 parts by weight of the mixed grain powder, Preferably it is 10-20 parts by weight, when the content of the fats and oils exceeds the above range, the trans fat content in the bread containing black wheat increases, which is not beneficial to health promotion, and when the fats and oils content is less than the above ranges, coarse and hard breads are formed, resulting in texture and It is undesirable to lower the palatability,

The oils and fats may be any one or more selected from margarine, butter, palm oil and shortening.

According to the present invention, the dough expanding agent is any one or more selected from yeast, lactic acid bacteria, baking powder and baking soda and organic acid, preferably yeast can be used. The yeast decomposes the sugar in the dough to generate alcohol and carbon dioxide, the carbon dioxide generated is blocked by the gluten film formed in the bread dough can not escape because it swells the dough can produce a soft and elastic bread, It is preferable because the shape of the bread can be optimally maintained.

The secondary dough may be stored in the temperature of 25-30 ℃, the humidity of 75% for 20-120 minutes to the primary fermentation, when the temperature exceeds 30 ℃ the dough will not swell, it will spread It is not preferable because the yeast activity can be inhibited or die, and the above range is active yeast activity can improve the gluten formation, and fermentation is good to save time, soft texture, low hardness It is preferable because bread can be prepared.

The split molding is to cut and mold the first fermented dough into a size of 20-350 g range, the shape of the molding is not limited, it is preferable that the shape can be baked evenly when baked in the oven. If the dough is divided into 20-40 g, the morning bread can be prepared, and the bread can be prepared by dividing and molding into 140-350 g.

If the size of the dough is divided into more than 350g, the size of the dough is too large to be evenly baked in the oven, it is not economical because it requires a large-scale oven. When the size of the dough is divided into less than 20 g, the size of the dough is so small that when baked in the oven, the inner part having a smooth texture is reduced, and the rough and tough outer skin part is increased, which is not preferable because it decreases texture and palatability.

According to the present invention, the panned dough has a temperature of 25-35 ° C., and can be stored in a secondary fermentation by storing for 30-120 minutes in a condition of 75% humidity. If the fermentation time is less than 30 minutes, fermentation is not performed properly. It is difficult to expect the improvement of texture and palatability of black rice-containing bread, and if it is fermented for more than 120 minutes, the finished dough will swell and it will not be able to collect gas evenly, and the size of the bubbles will grow, and the shape will collapse over time. The amount of gas and alcohol that the yeast decomposes and releases sugar remains in the dough, causing unpleasant odors when making bread in the oven and significantly reducing the texture of the bread produced.

Baking in the oven may be prepared by performing a baking process for 5-30 minutes in the oven preheated to the upper fire 180-200 ℃, lower 150-170 ℃, if the temperature of the oven is less than the above range is low It is not desirable to increase the baking time as the bread loses moisture and decreases the texture and palatability of the wort-containing bread, and when the oven is baked at a temperature exceeding the above range, the dark-burned wort-containing bread is produced. If the baking time is reduced to prevent burning, only the surface of the dough is cooked, and the dark dough-containing bread of the dough is not cooked, which is not preferable.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

Example

Preparation Example 1 Preparation of Active Enzyme Solution

After preparing 100g of water, the pH was adjusted to 3.3-3.5, the biszyme was added 0.05, the temperature was adjusted to 45 ℃ and fermented for 1 hour to prepare an enzyme enzyme.

Example  One.

70 g of strong flour and 30 g of black wheat powder were mixed and then sieved to prepare a mixed grain powder. To 45.05 g of active enzyme solution of Preparation Example 1 (0.05 g of biscozyme in 45.5 g of enzyme), 100 g of mixed grain powder, 1 g of yeast, 16 g of sugar, 1.6 g of salt, 3.2 g of skim milk powder, and 12 g of eggs were added. , Kneading the dough (model 5K5SSA, Whirlpool Corp., St. Joseph, MI, USA) for 3 minutes at 1st stage (800-1000 rpm) and 2 minutes at 2nd stage (1100-1300 rpm) Ready.

To the primary dough, 14 g of margarine was added to knead the dough for 1 minute in the first stage and the second stage for 10 minutes in a kneader to prepare a secondary dough, the first temperature for 40 minutes at a temperature of 27 ℃, 75% humidity Fermented.

After the primary fermented dough was rounded and divided into 28 g rounds of panning, the mixture was secondary fermented for 50 minutes at a temperature of 28 ° C. and a humidity of 75%. The second fermented fermented product was baked for 13 minutes in an oven (FDO-7102, Daeyoung Co., Seoul, Korea) preheated with a upper fire of 190 ° C and a lower fire of 160 ° C to prepare a black bread containing morning bread.

Example 2.

As a mixed grain powder, a dark wheat-containing morning bread was prepared by the method of Example 1, except that 70 g of strong flour and 30 g of black wheat powder were used instead of 50 g of strong flour and 50 g of black wheat powder.

Comparative Example 1

Morning bread was prepared by the method of Example 1, except that 100 g of strong flour was used instead of the mixed grain powder containing dark wheat, and 45 g of water was used instead of 45.05 g of the enzyme active solution of Preparation Example 1.

Comparative Example 2

Black bread containing morning bread was prepared by the method of Example 1, except that 45 g of water was used instead of 45.05 g of the enzyme active solution of Preparation Example 1.

Comparative Example 3

45 g of water was used instead of 45.05 g of the enzyme activating solution of Preparation Example 1, except that 70 g of strong flour and 30 g of black wheat flour were used instead of a mixture of 50 g of strong flour and 50 g of black wheat powder. Then, the black bread containing the morning bread was prepared by the method of Example 1.

Comparative Example 4

Black bread containing morning bread was prepared in the same manner as in Example 1, except that 45 g of water and 0.05 g of biscozyme were used instead of 45.05 g of the enzyme activating solution of Preparation Example 1.

Comparative Example 5

A wort-containing morning bread was prepared in the same manner as in Example 2, except that 45 g of water and 0.05 g of biscozyme were used instead of 45.05 g of the enzyme activating solution of Preparation Example 1.

If the content of the material contained in Examples 1 to 2 Comparative Examples 1 to 6 as a table is shown in Table 1. (Unit is g)

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Strong 70 50 100 70 50 70 50 Bleak Powder 30 50 - 30 50 30 50 water 45 45 45 45 45 45 45 Biscozyme 0.05 0.05 - - - 0.05 0.05 Enzyme activation o o x x x x x leaven One One One One One One One Sugar 16 16 16 16 16 16 16 Salt 1.6 1.6 1.6 1.6 1.6 1.6 1.6 Skim milk powder 3.2 3.2 3.2 3.2 3.2 3.2 3.2 egg 12 12 12 12 12 12 12 margarine 14 14 14 14 14 14 14

Test Example

Applicants of the present invention morning in the same ratio of dark wheat flour, but treated with biskozyme to produce bread containing black wheat powder excellent in all physical properties including hardness, physical properties including appearance, aroma, taste, color Although the bread had a better texture than the morning bread not treated with biscozyme, it was intended to prepare a morning bread with dark black without adding a separate pigment, and color, texture and sensory tests were performed.

Test Example  1. Chromaticity Inspection

The color of bread was measured five times using Hunter's L (brightness), a (redness), and b (yellowness) using a color meter (Color meter NE4000, Nippon Denshoku, Toyo, Japan). The L (brightness), a (redness), and b (yellowness) values of the standard edition were 98.27, -0.13, and 0.02, respectively.

The chromaticities of Examples 1 to 2 and Comparative Examples 1 to 5 are shown in Table 2 and FIGS. 3 to 5. The bread was prepared as a morning bread, measured on the day of making bread (cooled for 4 hours after baking), and the color of bread was measured on the next day of manufacture (cooled for 24 hours after baking) and is shown in Table 2 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Strong powder: flour 70:30 50:50 100: 0 70:30 50:50 70:30 50:50 Biscozyme o o x x x o o Enzyme activation o o x x x x x Date of manufacture (4 hours cool) brightness 65 60 78 67 61 65 60 Redness 2.29 3.80 0.03 2.30 3.51 2.30 3.68 Yellowness 18.95 18.32 20.01 18.38 17.78 18.31 17.91 Manufacturing
After 24 hours brightness 66 60 78 66 60 66 60 Redness 2.39 3.83 0.45 2.42 3.71 2.41 3.80 Yellowness 19.29 18.35 21.02 18.52 17.84 18.51 17.94

On the day of making the morning bread (cooling for 4 hours after baking), the ordinary morning bread of Comparative Example 1 which was not treated with dark wheat powder and biscozyme had a brightness of 78.

Comparative Example 3 prepared by containing the dark wheat powder up to 30% by weight, the brightness was lowered to 67, and treated with biscozyme activating enzyme solution, Example 1 with a strong powder: dark wheat ratio of 70:30 became 65 but compared There was no significant difference from Example 2. Comparative Example 3 prepared by containing the dark wheat powder up to 50% by weight, the brightness was lowered to 61, treated with Biscozyme activating enzyme solution, Example 2 with a 50:50 ratio of strong powder to dark vein was 60 but compared There was no significant difference from Example 3.

In addition, Comparative Example 4 and Comparative Example 5 to which the non-activated biskozyme was added also showed brightness of 65 and 60, respectively, and there was no significant difference from Examples 1 and 2.

On the other hand, in order to see the change in chromaticity with the passage of time, the brightness of the bread measured on the day after the morning bread production (at room temperature standing for 24 hours) was confirmed. Example 1 had a brightness of 66 and Example 2 of 60. Meanwhile, Comparative Examples 1, 2, 3, 4, and 5 were 78, 66, 60, 66, and 60, respectively, and there was no significant difference in brightness change over time.

As a result, there was no difference in brightness according to the addition of enzyme (biscozyme), the activation of enzyme, and the change of bread production time, and it was confirmed that it was influenced by the content of dark wheat.

As shown in the above table, the normal morning bread of Comparative Example 1, which was not treated with dark wheat powder and biscozyme on the day of making the morning bread, had a redness of 0.03.

Comparative Example 2 prepared by containing the dark wheat powder up to 30% by weight, the redness was increased to 2.3, and treated with biscozyme activating enzyme solution, Example 1 with a strong component: black wheat ratio of 70:30 redness of 2.29 but compared There was no significant difference from Example 2. Comparative Example 3 prepared by containing the black wheat powder up to 50% by weight, the redness was increased up to 3.51, treated with biskozyme activating enzyme solution, Example 2 with the ratio 50:50 of the strong component: black vein was 3.80 redness but compared There was no significant difference from Example 3.

In addition, Comparative Example 4 and Comparative Example 5 to which the non-activated biskozyme was added also showed redness of 2.30 and 3.68, respectively, and showed no significant difference from the Example.

On the other hand, in order to see the change in chromaticity with the passage of time, the redness of the bread measured on the day after the morning bread production (at room temperature standing for 24 hours) was confirmed. The redness of Example 1 was 2.39 and Example 2 was 3.83. On the other hand, Comparative Examples 1, 2, 3, 4, and 5 were 0.45, 2.42, 3.71, 2.41, and 3.80, respectively, and redness change was also significant with time except for Comparative Example 1, which did not contain dark veins. No difference was seen.

As a result, there was no difference in redness according to the addition of enzyme (biscozyme), whether the enzyme was active, and the bread production time, and it was confirmed that it was affected by the dark vein content.

As shown in the table, the morning bread of Comparative Example 1, which was not treated with dark wheat powder and biscozyme on the day of making the morning bread, had a yellowness of 20.01.

Comparative Example 2 prepared by containing the dark wheat powder up to 30% by weight, the yellowness was lowered to 18.38, treated with biskozyme activating enzyme solution, Example 1 with a strong component: darkness ratio of 70:30 to 18.95 It was slightly increased compared with Comparative Example 2. Comparative Example 3 prepared by containing the black wheat powder up to 50% by weight was lowered to 17.78 yellow, treated with biskozyme activating enzyme solution, Example 2 with a 50:50 ratio of strong powder: black wheat is 18.32 As a result, it was slightly increased than that of Comparative Example 3.

In addition, Comparative Example 4 and Comparative Example 5 to which the non-activated biskozyme was added also showed yellowness of 18.31 and 17.91, respectively, which was lower than that of Examples 1 and 2, but was significantly different from Comparative Examples 2 and 3. Did not look.

On the other hand, in order to see the change in chromaticity with the passage of time, the yellowness of the bread measured on the day following the morning bread production (at room temperature standing for 24 hours) was confirmed. The yellowness of Example 1 was 19.29 and Example 2 was 18.35. On the other hand, Comparative Examples 1, 2, 3, 4 and 5 were 21.02, 18.52, 17.84, 18.51 and 17.94, respectively. As the amount of dark vein increased, yellowness decreased, and yellowness was affected by the presence or absence of enzyme activation.

Test Example  2. Measurement of texture

Texture bread texture was used as Texture Analyser (CT3, Brookfield, USA), and represented by the average value and the standard error of the value measured repeatedly three times for each experimental group. The probe was a 2 mm cylinder probe. The analysis conditions were pre-test speed 1.0 mm / sec, test speed 1.0 mm / sec, test distance 2.0 mm, and tigger force 4.5 g.

For Examples 1 to 2 and Comparative Examples 1 to 5 was measured on the day the bread was prepared (cooled for 4 hours after baking), the next day of manufacture (cooled for 24 hours after baking) by measuring the texture of the bread Table 3 and Figure 6 to 9 are shown. (Unit hardness = g / cm ² , elasticity = mm, gumability = g, chewiness = mJ)

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Strong powder: flour 70:30 50:50 100: 0 70:30 50:50 70:30 50:50 Biscozyme o o x x x o o Enzyme activation o o x x x x x
Date of manufacture Hardness 1141.14 1277.33 1012.50 1227.33 1472.17 1219.24 1454.33 Resilience 20.19 17.48 20.30 18.62 18.26 18.67 17.50 Gum 567.47 638.67 531.13 607.97 684.67 602.94 681.12 Chewiness 112.43 123.84 110.54 120.11 130.75 119.11 131.56
Produce
next day Hardness 2540.00 2847.33 2320.67 2871.83 3422.00 2783.58 3389.09 Resilience 16.17 15.80 17.12 15.29 12.80 15.30 13.21 Gum 935.27 968.60 908.23 1054.27 1241.37 1011.26 1207.81 Chewiness 153.58 167.26 154.18 161.80 173.41 159.87 171.00

On the day of making the morning bread (cooling for 4 hours after baking), the normal morning bread of Comparative Example 1, which was not treated with dark wheat powder and biscozyme, had a hardness of 1012.50 g / cm ² .

Comparative Example 2 prepared by including the dark wheat powder up to 30% by weight was 1227.33 g / cm ² hardness was higher than Comparative Example 1, the hardness of Comparative Example 4 with the addition of inactivated biskozyme was 1219.24 g / cm ² As compared to Comparative Example 2 without adding biscozyme did not show a significant difference. On the other hand, Example 1 added by activating Biscozyme was confirmed that the hardness is significantly lower than 1141.14 g / cm ² compared to Comparative Examples 2, 4, the presence or absence of activation of Biscozyme affects the hardness of the bread produced .

On the other hand, Example 2 prepared by including the dark wheat powder up to 50% by weight, the addition of biskozyme active liquid showed a hardness of 1277.33 g / cm ² , which is significantly more than 1472.17 g / cm ² of Comparative Example 3 without the enzyme It was low, and Comparative Example 5 with the addition of the non-activated biskozyme also showed a hardness of 1454.33 g / cm ² , it was confirmed that the presence of the enzyme and the activation of the added enzyme affects the hardness of the prepared bread.

In addition, in order to see the change in hardness over time, the hardness of the bread measured on the day after the manufacture of the bread (24 hours at room temperature) was confirmed. The hardness of the Example 1 was 2540.00 g / cm ^2, Example 2 was 2847.33 g / cm ^2. In Comparative Examples 1, 2, 3, 4, and 5, respectively ^{2320.67 g / cm 2, 2871.83 g} / cm 2, 3422.00 g / cm 2, 2783.58g / cm 2 And 3389.09 g / cm ^2, and it has been found that time course increases the hardness.

As shown in the table above, the typical morning bread of Comparative Example 1, which was not treated with black wheat flour powder and biscozyme on the day of making the morning bread (4 hours after baking), had elasticity of 20.60 mm.

In Comparative Example 2 prepared by including dark wheat powder up to 30% by weight, the elasticity was lowered to 18.62 mm. On the other hand, Example 1 treated with biskozyme activating enzyme solution, and the ratio of strong powder: graphite is 70:30, the elasticity is 20.19 mm and the elasticity is higher than that of Comparative Example 2, and it was confirmed that there is no significant difference from Comparative Example 1. . On the other hand, Comparative Example 3 prepared by containing the black wheat powder up to 50% by weight showed a lower elasticity was 18.26 mm, and Example 2 treated with biskozyme activating enzyme solution to a sample of 50% by weight black wheat powder was 17.48 mm This was not significantly different from Comparative Example 3.

The elasticity of Comparative Example 4 and Comparative Example 5, which was not activated biskozyme was found to be 18.67 and 17.50, respectively, and did not show significant difference from Comparative Examples 2 and 3, so that the inactivated enzyme did not improve the elasticity. Confirmed.

On the other hand, in order to see the change in the elasticity over time, the elasticity of the bread measured on the day after the morning bread production (to stand at room temperature for 24 hours) was confirmed. The resilience of Example 1 was 16.17 mm and Example 2 was 15.80 mm. On the other hand, Comparative Examples 1, 2, 3, 4, and 5 were measured to be 17.12 mm, 15.29 mm, 12.80 mm, 15.30 mm, and 13.21 mm, respectively. Over time, the elasticity was lowered as a whole, but it was confirmed that bread made with activated enzymes exhibited higher elasticity than the non-activated enzyme and the enzyme-free group.

As shown in the table, on the day of making the morning bread (cooled for 4 hours after baking), the ordinary morning bread of Comparative Example 1, which was not treated with dark wheat powder and biscozyme, had 531.13 g of blackness.

Comparative Example 2 prepared by containing the dark wheat powder up to 30% by weight has a gumability of 607.97 g, Comparative Example 4 with the addition of unactivated biskozyme was 602.94 g higher than Comparative Example 1. On the other hand, Example 1, treated with biskozyme activating enzyme solution and having a strong content of dark vein ratio of 70:30, had 567.47 g of blackness, which was significantly lower than that of Comparative Examples 2 and 4. In addition, Comparative Example 3 prepared by containing the black wheat powder up to 50% by weight has a gumability of 684.67 g, Comparative Example 4 with the addition of unactivated biskozyme was increased to 681.12 g, and treated with biskozyme activating enzyme liquid , Example 2 having a strong powder: black vein ratio of 50:50 showed 638.67 g of blackness, which was confirmed to be softer in the morning bread treated with biscozyme active liquid.

On the other hand, in order to see the change in guminess with the passage of time, the gumness of the bread measured on the day after the manufacture of the bread (24 hours at room temperature) was confirmed. The gumability of Example 1 was 935.27 g and Example 2 was 968.60 g. On the other hand, Comparative Examples 1, 2, 3, 4, 5, and 6 were 908.23 g, 1054.27 g, 1241.37 g, 1011.26 g, and 1207.81 g, respectively. It was found that the bread produced using retained lower guminess compared to the non-activated enzyme and non-enzymatic groups.

As shown in the table above, the conventional morning bread of Comparative Example 1, which was not treated with dark wheat flour and biscozyme on the day of making the morning bread (4 hours after baking), had a chewability of 110.54 mJ.

Comparative Example 2 prepared by containing the dark wheat powder up to 30% by weight, the chewiness of 120.11 mJ, Comparative Example 4 added the non-activated biskozyme chewability was 119.11 mJ significantly higher than that of Comparative Example 1. On the other hand, Example 1, treated with biskozyme activating enzyme solution and having a strong powder: graphite ratio of 70:30, had a chewability of 112.43 mJ, which was lower than that of Comparative Example 2, and was not significantly different from Comparative Example 1.

In addition, Comparative Example 3 prepared by containing the black wheat powder up to 50% by weight chewability is 130.75 mJ, Comparative Example 5 added the non-activated biskozyme chewability is 131.56 mJ significantly higher than Comparative Example 1. On the other hand, Example 2 treated with biscozyme activating enzyme solution showed a chewability of 123.84 mJ, which is significantly lower than that of Comparative Example 2, and it was confirmed that the presence or absence of biskozyme activation affects the chewiness of bread.

On the other hand, in order to see the change in chewiness over time, the chewiness of the bread measured the day after the morning bread production (to stand at room temperature for 24 hours) was confirmed. The chewability of Example 1 was 153.58 mJ and Example 2 was 167.26 mJ. On the other hand, Comparative Examples 1, 2, 3, 4, and 5 were 154.18 mJ, 161.80 mJ, 173.41 mJ, 159.87 mJ and 171.00, respectively. It was found that bread made using enzymes retained lower chewability compared to non-activated enzyme and non-enzymatic groups.

Through the above results, the hardness, elasticity, gummiability and chewiness of the dark wheat bread were improved through the treatment with biskozyme enzyme active liquid, and the difference was more apparent the day after the bread was manufactured. It was confirmed by the present invention to prevent the aging of the bread to improve the shelf life.

Test Example  3. Sensory Evaluation

The subjects of this study, the purpose and purpose of this study, and the sensory evaluation were conducted.

Samples were used which were allowed to cool for 4 hours after preparation and were presented simultaneously at room temperature with water in each white dish. After each sample was examined, it was necessary to rinse the mouth with water before evaluating the other samples. Sensory tests were color, appearance, texture, flavor, taste, overall quality, and a 7-point scale (1 point: very disliked, 7 points) : Very good) and it is shown in Table 4.

division Example 1 Example 2 Comparative Example 1 Comparative Example 3 Comparative Example 4 Overall likelihood 6.50 ± 0.34 ^c 4.17 ± 0.31 ^b 3.00 ± 0.45 ^a 4.00 ± 0.37 ^ab 3.33 ± 0.33 ^ab Exterior 5.67 ± 0.21 ^c 4.33 ± 0.21 ^b 5.67 ± 0.33 ^c 4.67 ± 0.42 ^bc 3.17 ± 0.56 ^a incense 5.83 ± 0.31 ^d 5.17 ± 0.22 ^bc 3.33 ± 0.56 ^a 3.67 ± 0.33 ^ab 4.16 ± 0.72 ^cd flavor 6.50 ± 0.34 ^d 5.17 ± 0.60 ^c 3.33 ± 0.33 ^a 4.17 ± 0.48 ^ab 3.83 ± 0.17 ^ab Texture 5.33 ± 0.42 ^c 3.67 ± 0.49 ^ab 4.33 ± 0.76 ^bc 3.50 ± 0.56 ^ab 2.67 ± 0.21 ^a color 5.00 ± 0.63 ^b 4.33 ± 0.56 ^ab 3.67 ± 0.42 ^a 3.17 ± 0.17 ^a 3.00 ± 0.00 ^a

As a result of the sensory test, Examples 1 and 2 of the present invention showed that the overall acceptability, appearance, aroma, taste, texture and color were superior to Comparative Example 3 and Comparative Example 3, which were not treated with Biscozyme activating enzyme solution, respectively. In particular, Example 1 was found to have a much higher preference than bread containing no dark wheat under all conditions except appearance.

Claims (17)

Mixed grain powder consisting of flour and dark wheat powder; Beta-glucanase; Dough expanding agent; Sugar; And dark wheat-containing bread containing salt,
The mixed grain powder is black wheat-containing bread, characterized in that 5 to 50% by weight of the dark wheat powder relative to 100% by weight of the total mixed grain powder. delete The method of claim 1, wherein the beta- glucanase is added to the dark wheat-containing bread, characterized in that activated for 30-120 minutes in water of pH 3.3-3.5 and 30-55 ℃. The beta-glucanase of claim 1, wherein the beta-glucanase further comprises at least one selected from arabinase, cellulase, hemicellulase, and xylanase. Dark wheat-containing bread, which is a glucanase complex enzyme. According to claim 4, wherein the beta-glucanase complex enzyme is dark wheat-containing bread, characterized in that the commercial enzyme Viscozyme (Viscozyme). The bread containing dark wheat according to claim 1, further comprising at least one selected from eggs, egg processed products, skim milk powder, and fats and oils. 7. The method according to any one of claims 1 to 3 to 6, wherein the dark wheat-containing bread is 0.005-0.1 parts by weight of beta-glucanase, water 30 with respect to 100 parts by weight of mixed grain powder consisting of wheat flour and dark wheat powder. -60 parts by weight, 0.1-5 parts by weight of dough expanding agent, 10-25 parts by weight of sugar, 0.1-5 parts by weight of salt, 5-20 parts by weight of fats and oils, 1-7 parts by weight of skim milk powder and 5-20 parts by weight of eggs. Dark wheat-containing bread, characterized in that. The method of claim 1, wherein the dough expanding agent is yeast, lactic acid bacteria, baking powder, and black wheat-containing bread, characterized in that any one or more selected from baking soda and organic acids. The method of claim 1, wherein the dark wheat-containing bread has a lightness (L) value of 60-67, a redness (a) value of 2.3-3.8, and a hardness of 2,540-2,847 g / cm ² by a color difference meter. Dark wheat-containing bread made with. (1) activating beta-glucanase in β-glucanase to prepare an active enzyme solution;
(2) mixed grain powder, dough swelling agent, sugar and salt containing 5-50% by weight of black wheat powder, based on 100% by weight of the whole mixed grain powder, as the mixed enzyme powder consisting of wheat flour and dark wheat powder. Kneading the first kneading;
(3) adding the fats and oils to the primary dough to knead secondly;
(4) first fermenting the secondary dough;
(5) dividing and molding the fermented dough to pan;
(6) secondary fermentation of the panned dough; And
(7) baking the secondary fermented dough in the oven preheated to the upper fire 180-200 ℃, 150-170 ℃ lower fire for 5-20 minutes; manufacturing method of black bread containing bread comprising the. The active enzyme solution of step (1) is prepared by activating 30-120 minutes by adding 0.005-0.1 parts by weight of beta-glucanase to 45 parts by weight of water at pH 3.3-3.5 and 30-55 ° C. Method for producing dark wheat-containing bread, characterized in that. The beta-glucanase of claim 10, wherein the beta-glucanase further comprises at least one selected from arabinase, cellulase, hemicellulase, and xylanase. A method for producing dark wheat-containing bread, which is a glucanase complex enzyme. The method of claim 10, wherein the beta-glucanase complex enzyme is a viscozyme which is a commercial enzyme. The method of claim 10, wherein the mixed grain powder comprises 5-50% by weight of black wheat powder based on 100% by weight of the total mixed grain powder. According to claim 10, 0.005-0.1 parts by weight of beta-glucanase, 30-60 parts by weight of water, 0.1-5 parts by weight of dough expanding agent, 10-25 parts by weight of sugar, 0.1 to 0.1 parts by weight of the mixed grain powder -5 parts by weight, 10-20 parts by weight of fats and oils, 1-7 parts by weight of skim milk powder, and 5-20 parts by weight of eggs are added. The method of claim 10, wherein the dough expanding agent is any one or more selected from yeast, lactic acid bacteria, baking powder and baking soda and organic acid,
The fats and oils are a method for producing bread containing black wheat, characterized in that any one or more selected from margarine, butter, palm oil and shortening. The method of claim 10, wherein the primary fermentation is carried out by standing for 20-120 minutes at a temperature of 25-30 ℃, humidity of 75%,
The secondary fermentation is a method for producing bread containing black wheat, characterized in that the temperature is 25-35 ℃, the humidity is carried out by standing for 30-120 minutes in a condition of 75%.

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