KR20020073621A - The functional bread making by the supplementation with silkpeptide and process for preparation thereof - Google Patents

Abstract

PURPOSE: A process of preparing functional bread by adding silk peptide and lactic acid to wheat flour is provided which has an effect on improving quality of bread and reducing a blending and fermenting time thereof. Also the method has an effect on increasing commercial life of the bread, reduces total cholesterol and LDL-cholesterol and a neutral lipid. CONSTITUTION: A mixture of 0.1 to 10% silk peptide by weight, 45 to 63% wheat flour by weight, 0 to 10% sugar by weight, 0 to 10% shortening by weight, 0.5 to 2% salt by weight, 0.5 to 2% nonfat dry milk by weight, 1 to 3% yeast by weight, and 25 to 34% water by weight is kneaded, fermented, formed and then baked. Lactic acid or an organic acid may be added as a quality improver.

Description

Functional bread making by the supplementation with silkpeptide and process for preparation

The present invention relates to a functional bread added with silk peptide and a method for producing the same. More specifically, the present invention relates to a bread and a method for producing the same, wherein the silk peptide is added as a raw material containing various amino acids as a high protein and has a natural baking improving agent effect and reduces serum cholesterol and neutral lipids.

Silk has been mainly used as a high quality material for clothing, but recently, as the chemical composition is revealed, it is being developed as a functional food material. In particular, silk fibroin, which is a major component of silk, is a natural protein and is composed of sericin and fibroin as a high-purity amino acid resource, which can be produced in large quantities. Silkpeptide is a water-soluble form containing all essential amino acids and 18 amino acids. Among 18 amino acids, glycine (glycine) has the effect of inhibiting serum cholesterol elevation in rat experiments, alanine (promotes alcohol metabolism) to prevent hangover and alcohol-induced liver damage, tyrosine (tyrosine) dementia It has a pharmacological function to prevent or cure, and other amino acids are also known to be rich in silk peptides affect hormone and insulin secretion.

As food becomes westernized and bread becomes a staple food rather than a snack or a favorite food, research is being actively conducted to improve bread quality and baking aptitude. For example, the nutrition of bread by the addition of lysine, a limited amino acid of flour, the volume improvement by the addition of oxidizing agents of ascorbic acid or potassium bromate, cysteine, protease Research has been done to soften dough by addition and to shorten dough time. However, there are not many researches on baking to confer the function of treating or preventing disease.

Silkpeptide is a high protein and contains various amino acids, which greatly affects the buffering effect of proteins. When silkpeptide is added to bakery, it is mixed and inhibited fermentation. There was a problem in adding silk peptides to baking.

The present inventors have studied to solve the above problems, it is confirmed that the fermentation power is restored by acidifying the dough by adding lactic acid (lactic acid), the silk peptide added bread significantly reduces serum cholesterol and neutral lipids The present invention was completed by confirming that there is a physiological activity effect.

Accordingly, an object of the present invention is to provide a bread to which silk peptide is added.

Another object of the present invention is to provide a method for producing bread to which the silk peptide is added.

The object of the present invention is to add the silk peptide and lactic acid to flour to measure the physical properties of the dough by kneading, and to measure the hardness, cohesiveness, elasticity and crushability of the bread made from the dough, It was achieved by confirming that the quality of the bread prepared by adding the silk peptide of the present invention is excellent by performing the test, and confirming that there is a physiological activity effect which significantly reduces serum cholesterol and neutral lipids through animal experiments.

Hereinafter, the configuration and operation of the present invention.

1 is a graph showing Extensograms of doughs having different amounts of silk peptide added.

Figure 2 is a graph showing the ratio of the elongation and resistance value (R / E) of the dough according to the amount of silk peptide added.

Figure 3 is a graph showing the pH change of the dough with different amounts of silk peptide added during fermentation.

Figure 4 is a graph showing the effect of silk peptide and cholesterol-added bread on the total cholesterol, LDL cholesterol and HDL-cholesterol of rats.

5 is a graph showing the effect of silk peptide and cholesterol-added bread on HDL-cholesterol / total cholesterol and arteriosclerosis index of rats.

Figure 6 is a graph showing the effect of silk peptide and cholesterol-added bread on serum triglycerides in rats.

The present invention is kneading by direct kneading method by adding flour, silk peptide, sugar, shortening, salt, skim milk powder, yeast and water, Farinograph, Amylograph (Amylograph), Extensograph of the dough ( Extensograph); Fermenting the dough to measure changes in pH and amino acids during baking; Baking the dough in an oven to evaluate the texture of the bread; Evaluating the quality of the bread; Improving the quality of the bread; It consists of measuring physiological activity through animal experiments.

The basic compounding ratio of the raw material used in the baking of the present invention is 63 to 45% by weight of wheat flour, 0.1 to 4.0% by weight of silk peptide, 0 to 10% by weight of sugar, 0 to 10% by weight of shortening, 0.5 to 2.0% by weight of salt skim milk 0.5 It consists of-2 weight%, yeast 1-3 weight%, and water 25-34 weight%. The most preferred compounding ratio is 54.5% by weight of flour, 1.5% by weight of silk peptide, 2.7% by weight of sugar, 2.2% by weight of shortening, 1.0% by weight of salt, 1.6% by weight of skim milk powder, 1.6% by weight of yeast, and 34.9% by weight of water.

The flour used in the present invention may be used as long as it is suitable for baking, but Daehan Flour Co., Ltd. was used as a first-class powder. Silk peptide was used by Hanmi Medi Co., Ltd., yeast is Ottogi raw yeast, salt is Hanju refined salt, shortening is Samlip oil, and skim milk powder is Seoul Milk Cooperative. The rats used in the animal experiments of the present invention were used for sale from three test animals.

In order to supplement the problem of bakery properties and to improve the quality of the bread to the basic blending ratio, 0.1 to 0.5% by weight of lactic acid is added, preferably 0.2% by weight, based on the basic blending ratio.

The mixing time and the first fermentation time during the baking process were reduced by 20% than the basic process time.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

EXAMPLES Preparation of Bread Containing Silk Peptides

The basic blending ratio of the silk peptide added bread is shown in Table 1. Lactic acid was added, and the mixing time and the first fermentation time during the baking process were reduced by 20% from the basic process time.

Baking was a straight dough method modified from Finny (Cereal Chem., 61, 20-26 (1984)). In the manufacturing process, the remaining raw materials were added to the clean-up state except for shortening by using a Hobarter mixer. Shortening was added to the clean-up dough, mixed for 3 minutes at 1 speed, and then mixed until the optimum dough was formed at 2 speed. The final kneading temperature after mixing was 26 ℃. The primary fermentation was carried out to the optimum fermentation state in a fermentor (Daeyoung Ind., Seoul) at 27 ° C and relative humidity of 80%. The first fermented dough was divided into 180 g and rounded, followed by 15 minutes of intermediate fermentation. After the middle fermentation is finished, degassing using a straw and mold the dough into a cylindrical shape and put three pieces (180 × 3) in the bread mold, and the dough expands to 1 cm height of bread mold at 85% of the relative humidity of the fermentation chamber at 37 ° C. The secondary fermentation was performed until. After the second fermentation, the dough was baked in an oven at 190-200 ° C. (Daeyoung Ind., Seoul).

Ingredient mix ratio of bread added with silk peptide (Unit:%) sample flour SP ¹⁾ Sugar shortening Salt NFDM ²⁾ East water Control ³⁾ 100 ⁴⁾ 5 4 2 3 3 Variable SP0.5 100 0.5 5 4 2 3 3 SP1.0 100 1.0 5 4 2 3 3 SP2.0 100 2.0 5 4 2 3 3 Variable SP3.0 100 3.0 5 4 2 3 3 SP4.0 100 4.0 5 4 2 3 3 1) SP: Silkpeptide 2) NFDM: Non fat dry milk 3) Control: 100% wheat flour. 4)-: None.

Experimental Example 1 Investigation of Physical Properties of Dough

It was measured using a parinograph (farinograph, Brabender, Germany) according to the AACC method, and analyzed using an amylograph (amylograph, Brabender, Germany) according to the AACC method. In accordance with the AACC method, 300 g of the sample (based on 14% moisture) was placed in a parinograph mixer and 2% (6 g) of salt in distilled water of 2-5% less than the absorption rate of the parinograph. A solution in which was dissolved was used. The mixture was mixed for 1 minute, left for 5 minutes, and kneading was started again to adjust the amount of absorption as necessary to reach the center of the curve at 500 B.U. of the farinograph. After the dough was finished, 150 g (2 pieces) of dough were formed into a cylindrical shape by rounding about 20 times in an extensograph (Brabender, Germany) rounder. It was fermented in a fermenter at 30 ° C. ± 2 ° C. for 45, 90 and 135 minutes, and the elongation, resistance and total area of the dough were measured at each time. The elongation (E) is the distance from the start point to the end (mm), the resistance (R) is the highest height (B.U.) of the graph, and these ratios are expressed as R / E. Farinogram characteristic values according to the amount of silk peptide added are shown in Table 2.

Determination of Farinogram by Silk Peptide Addition Silk Peptide (%) 0 0.5 1.0 2.0 3.0 4.0 Absorption rate (%) 63.1 63.1 62.1 61.0 60.4 59.3 Dough reaching time (min) 1.5 1.7 1.8 1.5 2.0 2.7 Dough formation time (min) 5.0 5.0 6.0 6.5 7.0 7.5 Stability (min) 15 16 16 15 13 11.5 Weakness (B.U.) 40 40 50 55 65 75

The absorption rate of flour, a control, was 63.1%. When 0.5% and 1.0% of the silk peptide were added, the absorption rate was 63.1% and 62.1%, and the 3.0% and 4.0%, respectively, showed 60.4% and 59.3%, respectively.

The dough arrival time, which indicates the hydration rate of the dough, was 1.8 minutes with 1.0% silk peptide. 3.0% and 4.0% of the added amount were 2.0 minutes and 2.7 minutes, respectively, which was slightly longer than the 1.5 minutes of the control. Dough formation time that reached the maximum hardness of the dough was 6.0 minutes with 1.0% addition, slightly different from 5.0 minutes of control, but increased to 3.0% and 4.0%, respectively, to 7.0 minutes and 7.5 minutes.

The stability of the control group was 15 minutes, and the addition of 2.0% silk peptide showed similar stability to that of the control, but increased to 3.0% and 4.0%, respectively, with 13 minutes and 11.5 minutes, respectively. The degree of attenuation was 40 B.U. in control, but 1.0% was slightly increased to 50 B.U. The 3.0% and 4.0% of the increased amount were 65 B.U. and 75 B.U., respectively. As the silk peptide increased, the weakening of the dough increased. Moisture uptake is determined by farinograph. Factors affecting flour absorption may vary depending on protein content, starch, particularly damaged starch content and pentosan content. In this experiment, the decrease of water absorption rate by the addition of silk peptide is shown as the dilution effect of protein.

The amylograph (amylogram) characteristic values according to the amount of silk peptide added are shown in Table 3 below.

Characteristic Values of Amylograph with Addition of Silk Peptide Silk Peptide (%) 0 0.5 1.0 2.0 3.0 4.0 Start temperature (℃) 25.0 25.0 25.0 25.0 25.0 25.0 Gelatinization start temperature (℃) 59.5 59.5 59.5 59.5 59.5 58.0 Viscosity Temperature (℃) 90.0 90.5 90.5 90.5 90.5 90.0 Maximum viscosity (B.U.) 780 770 720 720 690 645

The starting temperature of gelatinization was 100% wheat flour at 59.5 ° C, and 3.0% of silk peptide was the same as control, and 4.0% was lower than control at 58.0 ° C. At the highest viscosity temperature, silk peptide added and control did not show any difference. The highest viscosity was 780 B.U. in control, but decreased to 720 B.U. and 645 B.U., respectively. The viscosity of the amylograph is greatly influenced by the degree of swelling of the starch in addition to the activity of the enzyme. In this experiment, the decrease in viscosity may be related to the dilution effect of starch by silk peptide addition rather than the result of α-amylase activation.

Extensogram of the dough according to the amount of the silk peptide is characterized in Figure 1, the characteristic values are shown in Table 4.

Flour, which is a control of FIG. 1, has good balance of resistance and elongation, shows good gas retention and baking ability, and has a typical shape of strong powder. The resistance of the control dough increased from 560 B.U. at 45 minutes to 620 B.U. at 90 minutes and to 700 B.U. at 135 minutes. The elongation value was shortened to 170 mm and 162 mm after the first 45 minutes, 183 mm, 90 minutes and 135 minutes, and the resistance / elongation (R / E) ratio was 45 minutes and 135 minutes. Accordingly, they increased to 3.06 and 4.32.

The addition of silk peptide increased resistance and elongation decreased with fermentation time 45 and 135 minutes, and R / E ratio increased. The change in elongation with time from 0% to 4.0% of the silk peptide was observed after 183 mm in control group, 150 mm in 4.0%, and 170 mm in 4.0 minutes and 110% in 4.0%. After 135 mm and 135 minutes, the elongation decreased with the fermentation time and the increase of silk peptide. Resistance after 45 minutes was 560 B.U. in control and 4.0% 860 B.U. At 90 and 135 minutes, the control was 610 B.U., 700 B.U.

The resistance began to increase to 90 minutes with the addition of 1.0% silk peptide, 900 BU and 1000 BU after 135 minutes, and the resistance rapidly increased after 90 minutes with the addition of 2.0% or more silk peptide. Phenomenon, the value was far beyond the peak 1000 BU of the graph and the exact resistance value could not be read. After 45 minutes, the control area was 133 ㎠, but 2.0% was 170 ㎠ and 4.0% was 182 ㎠, and the area increased significantly with the increase of silk peptide, and when added more than 2.0%, the resistance increased after 90 minutes. The total area of the graph could not be measured. This result is generally opposite to the decrease of the total area of the mixed flour to which the flour is added.

Characteristic Value of Extensogram According to Addition of Silk Peptide Silk Peptide (%) 0 0.5 1.0 2.0 3.0 4.0 Water Absorption (%) 60 59.8 58.5 57.9 56.8 56.0 Elongation (mm) 45 minutes 183 171 169 170 147 150 90 minutes 170 157 150 132 114 110 135 minutes 162 143 127 100 92 85 Resistance (B.U.) 45 minutes 560 620 670 740 880 860 90 minutes 610 730 900 1000 ↑ 1000 ↑ 1000 ↑ 13 minutes 700 780 1000 1000 ↑ 1000 ↑ 1000 ↑ Area Under Curve (㎠) 45 minutes 133 140 150 170 173 182 90 minutes 124 146 162 - - - 135 minutes 149 156 185 - - - 1)-: Not measured

The change of R / E value, which is the ratio of elongation and resistance value, increased as time went by as silk peptide was increased. In particular, R / E value increased significantly after 90 minutes with 2.0% added, indicating the measured value. I could not. Therefore, when the silk peptide was added, the gas retention and fermentation durability of the dough were significantly increased than those of the flour alone, and the dough properties with the oxidizing agent were shown. Ascorbic acid and KBrO ₃ , which are oxidizing agents, adjust the extensibility and gas-holding capacity of the protein to obtain the maximum volume of bread.The interaction between -SH and -SS acts on the -SH group of the protein. It has been reported to reduce the extensibility during fermentation and increase the R / E ratio by increasing the resistance. As a result, the addition of silk peptide shows a result similar to the role of oxidant in many respects on the physical properties of the dough, which will have a positive effect as a natural bakery improver with functionality.

Experimental Example 2: Measurement of Physicochemical Changes in Baking Process

Step 1: pH change investigation

During baking, the fermentation rate of yeast is affected by the pH, osmotic pressure, etc. of the added raw materials. As the fermentation progresses, the pH decreases, and the degree of decrease in pH during fermentation is affected by the buffering effect of the raw protein. The main ingredients that serve as a buffer in bread dough are flour and skim milk powder. Proteins in these genes are positive substances with acidic groups and bases that can be ionized. As a powder added as a buffer, acetic acid, citric acid, lactic acid, protein, and the like are used.

Since the silk peptide is a high protein source of 90%, when used in bread dough, the fermentation inhibition is predicted by the buffering effect of the protein, so it will be necessary to adjust the pH of the dough to overcome the delay in fermentation during baking. Therefore, in this experiment, 0.2% of the proper amount of lactic acid obtained through the preliminary experiment was added to the 2.0% addition of silk peptide to adjust the pH of the dough, which was set to SP2.0% A.

PH measurement during the fermentation process of these dough was measured up to 150 minutes at intervals of 30 minutes fermentation time and the pH change is shown in FIG. After mixing, the pH of dough was 5.94 in control and silk peptide added groups was 5.94-5.96, pH was almost the same as control, and SP2.0% A, which was added 0.2% lactic acid, was 5.88, lower than control. In the pH change during fermentation, the pH drop of the control and all the experimental groups did not show any significant difference until 30 minutes after fermentation. As the fermentation time reached 60 minutes, the pH of the control was 5.68, 1.0% and 4.0% of the silk peptide added 5.73 and 5.84, respectively, and the control group began to lower the pH more than the silk peptide added. As the fermentation time continued, the pH decrease was lower than that of the control group added to the silk peptide, and the decrease in pH was slower as the amount of added silk peptide increased. SP2.0% A with 0.2% lactic acid added showed a pH drop of 30% to 60 minutes after fermentation.

The fermentation of dough is a process that causes biochemical reactions due to yeast, and is affected by the hardness of water, the presence of nutrients, the pH of dough by the raw materials, and the buffering effect of proteins. The difference in the pH decrease in this experiment was that the yeast activity was inhibited by the buffering effect of the high protein silk peptide, and the pH drop of the silk peptide added group was shown to be slowly dropped. In the case of silk peptide addition during baking, lactic acid was added to overcome the fermentation inhibition due to the buffering effect of the protein, thereby inducing the same pH change as the control. Therefore, the addition of lactic acid to the silk peptide addition dough lowers the pH to acidify the dough, and it is thought that the fermentation delay phenomenon when the silk peptide is added is overcome.

Step 2: Amino Acid Change

The change of amino acid in the baking process was measured by a method such as Bidlingmeyer.

Free Amino Acid Change during Baking Process of 2.0% Silk Peptide (Unit: mg%) amino acid Silk Peptide 0% Silk Peptide2.0% After mixing After fermentation bread After mixing After fermentation bread Aspartic acid 19.24 4.66 7.48 3.20 3.53 1.77 Glutamic acid 25.63 53.97 141.62 0.47 0.62 0.66 Serine 5.96 10.18 15.95 17.92 14.56 18.22 Arginine 3.55 1.69 1.46 1.75 8.32 1.61 Threonine 2.97 8.20 8.64 1.85 2.07 1.48 Glycine 3.01 4.18 3.90 86.05 61.07 95.19 Alanine 13.04 9.30 10.50 65.74 30.22 61.35 Proline 3.65 22.70 5.02 8.27 8.53 7.45 Valine 5.44 15.12 10.70 6.61 5.85 5.22 Methionine 0.35 6.25 4.50 0.46 1.02 0.52 Isoleucine 5.56 12.38 11.54 2.65 3.89 2.64 Leucine 11.64 17.76 26.56 3.74 10.51 5.53 Phenylalanine 5.85 15.40 19.41 7.11 7.99 6.36 Cystine 1.84 11.62 10.00 2.58 3.91 8.15 Lysine 4.57 2.09 3.54 0.74 1.27 0.57 Histidine 3.64 3.45 6.39 3.50 3.77 3.63 Tyrosine 9.17 4.30 2.73 2.38 9.46 12.29 Sum 125.11 203.25 289.95 215.01 176.59 232.62

Changes in the free amino acid content during baking of silk dough added 2.0% are shown in Table 5. The total free amino acid content was 125.11 mg% in the control group and 215.01 mg% in the silk peptide addition group, but the control group was 203.25 mg% and 176.59 mg% in the silk peptide addition group after fermentation. The opposite trend was shown.

Glutamic acid, proline and cystine released during the fermentation process were less detected in the silk peptide added group than the control, and these free amino acids are amino acids that are mainly involved in the viscoelasticity of the dough. The control group was 53.97 mg%, but the silk peptide added group was 0.62 mg%, and the amount of silk peptide was significantly lower than that of the control group. After fermentation, the control was 22.70 mg% and the silk peptide added group was 8.53 mg%, which was lower in the silk peptide added dough than the control group. In addition, cystine also had a free amino acid content of 11.62 mg% of the control after fermentation, but 3.91 mg% of the silk peptide added group showed less liberation than the control group. In baking, cysteine oxidizes the -SH group contained in the molecule to form -SS-bond. That is, two molecules of L-cysteine are oxidized to form L-cysteine having -SS-bond to promote the intermolecular binding between polypeptide molecules to form a three-dimensional network between protein chains, reducing dough flow and increasing gas retention. It is reported.

These amino acids, which are known to be mainly involved in the viscoelasticity of the dough in this experiment, showed much less liberation in the silk peptide added group than the control. Table 5, Figure 1, which measured the fermentation characteristics of the dough when the silk peptide was added, the resistance was significantly increased than the control with the passage of the fermentation time showed the characteristics of the dough added with the oxidizing agent. These results indicate that free amino acids such as glutamic acid, proline and cysteine, which affect the viscoelasticity of dough, are less freed from silk-peptide-added dough than the control during fermentation, so that these amino acids remain relatively in silk-peptide dough. The response affecting viscoelasticity is thought to be closely related to the greater effect on silk peptide added dough than the control.

Experimental Example 3 Step of Evaluating the Texture of Bread

The texture of bread was measured using Rheometer (Sun Scientific Co. Ltd., CR-200D. Japan) and repeated three times of hardness, cohesiveness, elasticity, adhesiveness and crushing. It was. The measurement conditions of the rheometer (Rheometer) are shown in Table 6, and the compression ratio was 50%. After the bread was baked and left at room temperature for 2 hours, the bread was placed in a polyethylene vinyl bag and stored for 4 days to measure the physical properties of the bread.

Rheometer Measurement Conditions Sample height 30 mm Sample length 30 mm Threshold diameter 30 mm Load cell 10 Kg Chart speed 200 mm / min Table speed 60 mm / min

Table 7 shows the results of measuring the texture (texture) of the bread prepared by varying the amount of silk peptide added. Bread hardness of 1.0% and 2.0% silk peptide was lower than that of the control. When 3.0% and 4.0% of the silk peptide were increased, the hardness of the bread increased again, which was similar to that of the control. It appears that the oven spring develops significantly during baking, causing the cells in the pores to collapse, resulting in thickening of the cell walls and the formation of irregular tissues, resulting in somewhat higher hardness. The elasticity was decreased compared to the control until the 2.0% silk peptide was added, but the elasticity was slightly increased when more than 3.0% was added. Cohesiveness, cohesiveness, and crushability were almost the same as control when added 1.0% of silk peptide, but showed higher tendency than control when added more than 2.0%.

The effect of silk peptide addition on the hardness of bread during storage is shown in FIG. 2. In total, the change in the hardness of the bread proceeded significantly during the 24 hours after baking. Compared with the control group, the hardness of the experimental group to which silk peptide was added decreased after 24 hours, and the tendency of decreasing the hardness of bread increased as silk peptide increased. Especially, 3% and 4% of the silk peptide added bread showed hardness of 430 g / cm 2 and 440 g / cm 2, respectively, after 4 days. Therefore, silk peptide was found to be effective in delaying aging of bread for about 1 day. This is shown by the effect of the silk peptide has a strong moisture retention and hygroscopic properties.

Texture Characteristics of Bread Prepared with Different Amounts of Silk Peptide Silk Peptide (%) 0 0.5 1.0 2.0 3.0 4.0 Hardness (g / ㎠) 137 135 130 130 140 140 Elasticity 0.838 0.819 0.797 0.871 0.895 0.890 Cohesive 0.860 0.875 0.890 0.936 0.965 0.982 Sticky 76 72 72 103 114 116 Crushable 74 78 86 120 115 112

Experimental Example 4: Quality Evaluation Step of Bread

Step 1: Quality Characteristics

In order to investigate the quality characteristics of the bread to which the silk peptide was added, the following method was investigated. The weight of the bread was measured after baking for 1 hour at room temperature after baking, and the volume of the bread was measured as three samples each by a seed replacement method, and then expressed as a specific value (mL / g). The trauma and injuries of the bread were evaluated for symmetry, skin color, texture, pore and internal color.

As a result of examining the quality of the bread prepared by varying the amount of the silk peptide is as shown in FIG. The fermentation time was 55 minutes, the fermentation time was extended to 65 minutes from the addition of more than 2.0% silk peptide, yeast was affected by the inhibition of fermentation. The absorption rate of the dough was 63.0% in the control, 2.0% and 4.0% in the increase of the silk peptide, 63.0% as in the control did not change the absorption. The volume of bread was 2151 mL for control, 0.5% for silk peptide, and 2164 mL for 1.0% addition, respectively, but there was no difference between the control and the control at 2.0% and 4.0%, respectively, 2213 mL and 2263 mL, respectively. The bread volume increased. The volume ratio of bread was 4.44, 2.0% and 4.0%, respectively, with the addition of silk peptide increased to 4.52 and 4.61, respectively. As the volume of bread and the volume ratio increased with the addition of silk peptide, the resistance was increased and the gas holding power was improved as shown in Table 3 and FIG. 1 of the extensograph examining the fermentation characteristics of the dough. In agreement, it was found that the addition of silk peptide has an oxidant function effect. In the appearance and internal evaluation of bread, the score of 2.0% added to the silk peptide was slightly higher than that of the control, but when 3.0% or more was added, the oven spring became large, resulting in unbalanced bread and uneven pores of the inner layer. Appeared lower than.

Quality Characteristics of Bread by Addition of Silk Peptide bread Silk Peptide0% Silk Peptide 0.5% Silk Peptide1.0% Silk Peptide2.0% Silk Peptide 3.0% Silk Peptide4.0% Fermentation time (min) 63.0 63.0 63.0 63.0 63.0 63.0 Absorption rate (%) 55 60 63 65 65 65 Bread volume (mL) 2151 2162 2164 2213 2271 2263 Bread weight (g) 485 488 488 490 490 490 Volume ratio 4.44 4.43 4.43 4.52 4.63 4.61 Interior evaluation 9.0 9.1 9.2 9.1 7.2 6.8 Appearance evaluation 9.0 9.1 9.2 9.0 7.6 6.9 1) 10 points are excellent, 6 points are moderate (acceptable), 5 points are moderate (not acceptable), 1 point is bad

Step 2: sensory evaluation

The sensory evaluation of bread was carried out with bread stored at room temperature for 1 day. The trained sensory inspectors consisted of 12 students in the Baking & Bakery Department of Hyejeon University, and scored them using the 10-point grading test. Samples were marked with the three-digit number recorded by random numbers and placed on a plate and provided to a partitioned personal examination table. Evaluation was to first evaluate the smell and color for taste, flavor, texture and color. Evaluation was very good 10 points, good 8 points, normal 6 points, bad 4 points, very bad We made 2 points. Statistical analysis of the results were tested for significance by the Duncan multiple range test using (Statistical analysis system) SAS program ^{(Duncan, s multiple range test)} .

The results are shown in Table 9. Addition of 2.0% silk peptide showed no significant difference in all of the evaluation items, but the addition of 3.0% or more of the silk peptide decreased the overall preference. Overall preference was highest for silk peptide 2.0%. As a result, it was found that the amount of silk peptide added during the preparation of the silk peptide added bread was up to 2.0%. Therefore, the quality improvement test of the silk peptide added bread was conducted at 2.0% level indicated by the silk peptide titration amount in the general preference.

Sensory evaluation results bread Silk Peptide 0% Silk Peptide 0.5% Silk Peptide1.0% Silk Peptide2.0% Silk Peptide 3.0% Silk Peptide4.0% flavor 7.8 ± 0.6 ^a 8.0 ± 0.6 ^a 8.0 ± 0.6 ^a 7.8 ± 0.5 ^a 6.7 ± 0.7 ^ab 5.9 ± 0.5 ^b Scent 7.7 ± 0.5 ^a 7.9 ± 0.7 ^a 8.0 ± 0.5 ^a 8.0 ± 0.7 ^a 6.6 ± 0.7 ^ab 5.8 ± 0.6 ^b Organization 8.0 ± 0.6 ^a 8.0 ± 0.5 ^a 8.1 ± 0.7 ^a 8.1 ± 0.5 ^a 6.1 ± 0.7 ^b 5.3 ± 0.5 ^c color 7.9 ± 0.5 ^a 7.9 ± 0.7 ^a 7.8 ± 0.5 ^a 7.8 ± 0.5 ^a 6.0 ± 0.8 ^b 5.3 ± 0.5 ^c Comprehensive Preference 8.0 ± 0.6 ^a 7.9 ± 0.6 ^a 7.9 ± 0.5 ^a 8.1 ± 0.5 ^a 6.0 ± 0.5 ^b 5.3 ± 0.8 ^c

Experimental Example 5 Improvement of Bread Quality

First step: quality characteristics

The mixing process refers to the formation of the gluten protein physically plastic and viscoelastic. It is important to form the structure of the dough that can hold the gas produced during fermentation, and to obtain the maximum effect, it is necessary to modify the properties of the gluten, e.g. elongation and elasticity. Fermentation has been used as a method of modifying the properties of gluten and the dough is aged through the fermentation process. The maturation of the dough, that is, the formation of its structure, is a complex process of physicochemical and biological factors. By controlling the physicochemical action, however, the biological factors necessary for dough formation, ie yeast fermentation time, can be reduced to a minimum.

In the extensogram fermentation characteristics of the silk peptide-added dough, the oxidizing agent was added, and the quality of the bread prepared by shortening the mixing time and fermentation time was confirmed. In the silk-peptide added bread, the high preference and 2.0% indicated as the proper addition amount were selected, and the experimental group which shortened the mixing time by 20% from the control group was SP2.0% A and the experimental group which reduced the first fermentation time by 20% than the control group. SP2.0% B was divided. In addition, the method of investigating the quality of bread prepared by adding 0.2% lactic acid and adjusting the pH of dough to overcome fermentation delay due to the buffering effect of silk peptide is the same as the method of evaluating the quality of the bread. Is shown in Table 10.

Steps to Evaluate Improved Bread Quality bread Silk Peptide 0% Silk Peptide2.0% Silk Peptide2.0% A Silk Peptide 2.0% B Absorption rate (%) 63.0 63.0 63.0 63.0 Fermentation time (minutes) 55 65 55 55 Bread volume (mL) 2,151 2,213 2,180 2,185 Bread weight (g) 485 490 492 490 Volume ratio 4.44 4.52 4.43 4.45 Internal Evaluation External Evaluation 9.0 9.0 9.0 8.9 9.0 9.1 8.9 8.9

The absorbance of the dough was the same at 63.0% in both control and experimental groups. Secondary fermentation time was 55 minutes in control and silk peptide 2.0% was 65 minutes later than fermentation, but fermentation time was 55 minutes in SP2.0% A and SP2.0% B. It was the same time. The volume of bread was 2151 mL for the control, and 2180 mL for SP2.0% A, which shortened the mixing time, and 2185 mL for SP2.0% B, which shortened the fermentation time, which was similar to that of the control.

In the evaluation of appearance and appearance of bread, SP2.0% A and SP2.0% B scored similar to the control, and overall bread quality was not different from the control. Recently, many attempts have been made to shorten the bread making time. In this experiment, the bread produced by reducing the mixing time and fermentation time during the production of silk peptide added bread showed the same level of quality as the control, and confirmed the positive effect of shortening the manufacturing time when silk peptide was added.

Step 2: sensory evaluation

The sensory evaluation method of the bread produced by the improved method is the same as the sensory evaluation method of the bread before the improvement and the results are shown in Table 11. Silkpeptide 2.0%, SP2.0% A, SP2.0% B were compared with the control, and the taste, fragrance, texture, color, and overall preference were evaluated using the 10-point symbol scale method, and then tested for significance by Duncan's multiple range test. It was. The results showed that SP2.0% A and SP2.0% B did not show any significant difference compared to 2.0% added silk peptide and control.

Sensory Evaluation Results of Improved Bread bread Silk Peptide 0% Silk Peptide2.0% Silk Peptide2.0% A Silk Peptide 2.0% B flavor 7.9 ± 0.6 ^a 7.7 ± 0.5 ^a 7.8 ± 0.6 ^a 7.7 ± 0.7 ^a Scent 7.8 ± 0.5 ^a 7.8 ± 0.7 ^a 7.7 ± 0.5 ^a 7.8 ± 0.6 ^a Texture 7.9 ± 0.7 ^a 8.1 ± 0.7 ^a 7.9 ± 0.5 ^a 7.8 ± 0.5 ^a color 8.0 ± 0.7 ^a 7.8 ± 0.5 ^a 7.8 ± 0.5 ^a 7.8 ± 0.5 ^a Heavenly symbol 8.0 ± 0.6 ^a 8.1 ± 0.5 ^a 7.9 ± 0.5 ^a 8.0 ± 0.5 ^a

Experimental Example 6: Animal Experiment

Stage 1: Weight gain, dietary intake and dietary efficiency

Four-week-old male rats were distributed from three experimental animals (Suwon) and prepared by adding 2.0% and 4.0% of bread and silk peptide, silkworm powder, and mulberry leaf powder, respectively, without the addition of silk peptide, silkworm powder, and mulberry leaf powder. One bread was dried and powdered and then fed to the rats by adding 0.5% cholesterol. The rats used in the experiments were reared for 6 weeks in a group of 8 rats each weighing 170 ± 15 g. Body weight was expressed as the weight gain by subtracting the weight before the start of the experiment from the final weight, the dietary intake was measured at a certain time, and the dietary efficiency was calculated by dividing the weight gain by the dietary intake. The results are shown in Table 12. To examine the statistical significance, the variation from the control was judged by the Student's t-test. The p value was determined to be significant when less than 5%.

The weight gain, dietary intake, and dietary efficiency of rats fed cholesterol- and silk-peptide dry powder were fed to rats. Bread ¹⁾ Dietary Intake (g / day) Weight gain (g / day) Dietary efficiency (%) Silk Peptide 0% 20.52 ± 0.73 4.02 ± 0.14 0.20 ± 0.02 Silk Peptide 2.0% 23.11 ± 0.32 3.44 ± 0.21 0.15 ± 0.01 ^* Silk Peptide 4.0% 21.06 ± 0.42 3.36 ± 0.18 0.16 ± 0.01 ^* Note 1) Bread contains 0.5% cholesterol.

As shown in Table 12, the average daily weight gain of rats decreased in the silk-peptide added bread group and decreased with the addition of silk-peptide compared to the control group. Was bigger. The dietary intake of silk peptide was higher than that of control group, but there was no significant difference. The dietary efficiency was significantly decreased in the silk added 2.0% and 4.0% of the silk peptide compared to the control, but there was no significant difference in the added amount.

Step 2: measure serum cholesterol

The bread prepared by adding 0%, 2.0% and 4.0% of the silk peptide was dried and powdered, fed with 0.5% cholesterol, and fed to the rat's feed, and fasted for 12 hours on the last day of experimental breeding, and then under urethane anesthesia. Blood was drawn from the abdominal aorta. The collected blood was checked for coagulation, left at 4 ° C. for 40 minutes, and centrifuged at 3000 × g for 10 minutes to separate serum. Total cholesterol and HDL-cholesterol (HDL-cholesterol) activity was determined by Kit, Noma et al. (Clin. Chem. 25, 1480 ?? 1486 (1979)) and Tiez et al. Chem., 13,352-539 (1966)), LDL-cholesterol (LDL density lipoprotein-cholesterol) value was determined by Folch's Friedwald (J. Biol chem. 226, 497-). 501 (1957)).

The results of measuring the effects on the total cholesterol, HDL-cholesterol, LDL-cholesterol and HDL-C / TC (HDL-cholesterol / total cholesterol) and camellia cure index of rats measured by the same method as shown in FIG. Same as

In FIG. 4, the serum total cholesterol concentration was 94.7 ± 3.4 mg / dL in the control group without adding silk peptide, and 80.3 ± 2.1 mg / dL in the 2.0% addition of silk peptide and 79.5 ± 1.5 mg / dL in the 4.0% addition silk. Peptide-added bread showed a significant decrease in serum cholesterol concentration compared to the control group, indicating that silk-peptide-added bread had an effect on lowering cholesterol of serum. In the total cholesterol, HDL-cholesterol content of the control group was 33.2 ± 2.3 mg / dL, while the 2.0% and 4.0% silk peptide group showed 41.6 ± 3.1 mg / dL and 42.3 ± 2.1 mg / dL, respectively. An increase in HDL-cholesterol content was observed upon feeding. As described above, the synergistic inhibitory effect of total cholesterol is thought to be the effect of glycine contained in a large amount of silk peptide. The LDL-cholesterol concentration was 40.9 ± 3.7 mg / dL in the control group, but the silk peptide 2.0% and 4.0% added groups showed 20.3 ± 3.8 mg / dL and 18.9 ± 2.81 mg / dL, respectively. This showed a decreasing effect.

Figure 5 shows the results of HDL-C / TC and arteriosclerosis index, HDL-C / TC was 0.35 ± 0.02 control group, but silk peptide 2.0% added 0.52 ± 0.02, silk peptide 4.0% added 0.53 ± 0.01 silk Peptide supplementation was significantly increased. The increase in HDL-cholesterol suggests that coronary artery disease can be prevented by transporting cholesterol from peripheral tissues to the liver to prevent cholesterol deposition on the wall of the vessel. Atherosclerotic index, which indicates the risk of atherosclerosis, was 1.85 ± 0.02 in the control group and silk peptide 2.0% and 4.0% added 0.93 ± 0.01 and 0.88 ± 0.01, respectively. It is expected to have an effect of improving hypercholesterolemia.

Stage 3: Serum Neutral Lipid Measurement

The powder prepared by adding 0%, 2.0% and 4.0% of the silk peptide was dried and powdered, and then fed with mouse feed for 6 weeks by adding 0.5% of cholesterol, and then the same method as the method for measuring total cholesterol and HDL-cholesterol. The result of measuring serum triglycerides is shown in FIG. 6.

As shown in FIG. 6, the neutral lipid concentration of the control group was 103.2 ± 5.6 mg / dL, and the silk peptide 2.0% added group showed 92.2 ± 3.6 mg / dL and the silk peptide 4.0% added group showed 91.8 ± 4.8 mg / dL. Neutral lipid concentration showed a significant decrease in supplemented bread, but there was no difference in the amount of added silk peptide. Hypercholesterolemia is a risk factor for cardiovascular disease, and it is important to improve serum lipids in the prevention and treatment of chronic adult diseases. Therefore, research on meal therapy has been actively conducted. Atherosclerosis, on the other hand, is a very complex disease caused by various causes, and thus, the cause and mechanism of pathology are still not clear. However, there is no doubt that it is directly related to fat metabolism in vivo.

As shown in this experiment, silk-peptide-added bread significantly lowers serum cholesterol and affects triglyceride concentrations in animal experiments, so it is expected not only to lower triglycerides but also to prevent and treat atherosclerosis. can do. There is a growing interest in health foods that are known to be effective in adult diseases. Based on the results of this experiment, it is thought that silk peptide may be an important factor of functional foods that can sufficiently exert the regulating functions related to prevention and recovery of atherosclerosis including hyperlipidemia to the living body.

As described above, the manufacturing method of the bread to which silk peptide is added as described through the above Examples and Experimental Examples has a natural baking improving agent effect, which improves the quality of the bread when added to the baking and replaces the chemical synthetic baking improving agent avoided by consumers. There is a positive effect that can shorten the mixing time and fermentation time, the bread produced by the above method is excellent in delaying the aging effect, prolongs the commercial life of bread, and enhances the protein and various amino acids of bread It has a nutritional effect. It has the effect of lowering total cholesterol and LDL-cholesterol, and has an excellent physiological activity that lowers arteriosclerosis index and decreases neutral lipid, thereby improving the nutritional and functional quality of bread as well as bringing economic benefits. It is a very useful invention.

Claims (3)

0.1-10 wt% of silk peptide, 45-63 wt% of flour, 0-10 wt% of sugar, 0-10 wt% of shortening, 0.5-2.0 wt% of salt, 0.5-2 wt% of skimmed milk powder, 1-3 wt% of yeast A method for producing bread containing silk peptides, comprising mixing and mixing with 25% to 34% by weight of water, followed by fermentation, molding and baking. The method of claim 1, wherein the quality improving agent is a method for producing a bread containing silk peptide, characterized in that the addition of lactic acid or organic acid. A silk-peptide-containing bread produced by the method of claim 1.