KR101053155B1 - Bread manufacturing method containing omega-3 fatty acid and omega-6 fatty acid, and bread produced by - Google Patents

Abstract

The present invention relates to a bread production method, and in particular, to provide a bread production method containing the omega-3 fatty acids and omega-6 fatty acids in a nutritionally recommended appropriate ratio and the bread produced thereby.

To this end, in the present invention, dry yeast 1.8 to 2.2 parts by weight, 5.8 to 6.4 parts by weight, white salt 1.5 to 2.2 parts by weight, whole milk powder 2.5 to 3.2 parts by weight, processed butter 4.5 ~ 5 parts by weight, 60-65 parts by weight of water, 1-2.5 parts by weight of omega-3 fatty acid-containing fats and oils, 2.5-2.8 parts by weight of flaxseed, 3.2-3.6 parts by weight of chia seeds, 2.8-3.5 parts by weight of sunflower seeds Disclosed is a method for preparing bread containing omega-3 fatty acids and omega-6 fatty acids, including a mixing step of adding, mixing and kneading.

Omega-3 Fatty Acids, Omega-6 Fatty Acids

Description

BREAD MANUFACTURING METHOD CONTAINING OMEGA-3 AND OMEGA-6 FATTY ACIDS} How to Make Bread Containing Omega-3 Fatty Acids and Omega-6 Fatty Acids

The present invention relates to a bread production method, and more particularly, to a bread production method and a bread produced by the omega-3 fatty acid and omega-6 fatty acid in a suitable ratio of nutritionally recommended.

The recent emphasis on the tertiary functionality of food has proven the nutritional importance of omega-3 fatty acids, and many studies have reported the physiological effects of omega fatty acids associated with severe chronic and adult diseases.

In particular, polyunsaturated fatty acids (PUFA) such as n-3 type α-linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and n-6 type linoleic acid are found in serum cholesterol, triglyceride and LDL-cholesterol. It is known to reduce the concentration to prevent ischemic heart disease and coronary heart disease (CHD) (Simopoulos, AT: ω-3 Fatty acids in growth and development and in health and disease: The role of ω-3 fatty acids in growth and development.Nutrient today , p. 10 (1988)).

The high seas Yoshiki are n-3 type α-linolenic acid, n-6 type linoleic acid and EPA, which are representative fatty acids of each family. Platelet aggregation, inflammation, blood pressure It has been reported to have adverse effects on the back (小田 義 樹: 脂肪酸 構成 の 遠 ぃ と 生理 效果, 臨 床 營養, 77 (1), 37 (1990)).

According to Takita et al., In vivo lipid metabolism is affected by the ratio of n-3P / n-6P in dietary lipids, so it is important to maintain an adequate balance of the intake of n-3P and n-6P (Takita, T ., Nakamura, K., Hayakawa, T., Fukutomi, A. and lnnami, s:... Effects of dietary fats with different n-3 polyunsaturated fatty acid and n-6 polyunsaturated fatty acid on lipid metabolism in rats Jpn J Nutr., 47 (3), 141 (1989).

In the Mediterranean countries where olive oil is consumed, the anti-arterial effects of monounsaturated fatty acids, especially oleic acid, have become known, and the P / M / S ratio has been emphasized as a recommended criterion. Eicosapentaenoic acid (EPA) and docosahexaenoic acid, ω-3 type long chain polyunsaturated fatty acids (LCPUFA), which are found in aquatic fish, are known to be relatively low in thrombosis and atherosclerosis. The nutritional and biochemical necessity of (DHA) has emerged, emphasizing the need for the balance of ω-3 and ω-6 fatty acids along with P / M / S ratios for balanced fatty acid intake. Kyung-Won Oh and Su-Yeon Kim: Current Status and Improvement of Fatty Acid Intake in Koreans, Food Industry and Nutrition 1 (2), 19-22, 1996).

In Korea, the total fat intake is 20% of total calories in the sixth amendment of Korean nutrition, and the P / M / S ratio is 1 / 1.0 to 1.5 / 1 for balanced intake of fatty acids. The intake of hypersaturated fatty acids is 6% of total calories, and the ratio of ω-3 / ω-6 is recommended in the range of 1: 4 to 1:10 in consideration of the importance of in vivo function of ω-3 fatty acids. (Korean Nutrition Society: Nutrition Recommendations of Koreans (6th revised), 1995).

In addition, the World Health Organization (WHO) has identified the use of omega-3 (n-3 polyunsaturated fatty acids) and omega-6 (n-6 polyunsaturated fatty acids) through official nutrient intake goals for preventing diet-related chronic diseases. It is recommended that the ratio be in the range of 1: 4 to 1: 5.

On the other hand, in recent years, as the well-being culture that pursues the quality of life while maintaining a healthy life has spread, the grains are considered in consideration of the functional aspects such as preference, nutritional or aging control, and extended storage period, rather than bread, which uses only flour as the main ingredient. The development of bread having unique sensory and nutritional characteristics using various raw materials such as seaweeds, nuts, berry, flower seeds and various extracts has been attempted.

Therefore, the present inventors have studied intensively for many years to develop a bread with enhanced nutrition and functionality by containing a balanced ratio of omega-3 fatty acids and omega-6 fatty acids in consideration of the above-mentioned matters, and as a result Created and completed.

Therefore, it is an object of the present invention to provide a bread production method and bread produced by omega-3 fatty acids and omega-6 fatty acids in a nutritionally recommended ratio.

In order to achieve the above object, the present invention has a dry yeast 1.8 to 2.2 parts by weight, 5.8 to 6.4 parts by weight, refined salt 1.5 to 2.2 parts by weight, and whole milk powder 2.5 to 3.2 weight parts based on 98 to 100 parts by weight of flour. Parts, 4.5-5 parts by weight of processed butter, 60-65 parts by weight of water, 1-2.5 parts by weight of omega-3 fatty acid-containing oils, 2.5-2.8 parts by weight of flaxseed, 3.2-3.6 parts by weight of chia, It provides a bread production method containing omega-3 fatty acids and omega-6 fatty acids, including a mixing step of mixing and kneading sunflower seeds 2.8 ~ 3.5 parts by weight.

In addition, the present invention after the compounding step, the step of dividing the dough formed by the compounding step into a predetermined size; A resting step of aging for 20 to 25 minutes after rounding the dough divided by the dividing step; Omega-3 fatty acids and omega comprising a fermentation step of forming a dough through the resting process and panning in a bread pan, and then fermentation for 50 to 60 minutes at 35 ℃ to 38 ℃ and 85% to 90% relative humidity conditions Provided is a method for making bread containing -6 fatty acids.

In addition, the blending process of the present invention provides a bread production method containing omega-3 fatty acids and omega-6 fatty acids to add 2.6 ~ 3.5 parts by weight of the mixed fat and oil during the mixing and kneading process.

In addition, the mixed fats and oils of the present invention is bread containing omega-3 fatty acids and omega-6 fatty acids formed by mixing 85 to 90% by weight of canola oil, 5 to 10% by weight of sunflower oil, and 1 to 5% by weight of linseed oil. It provides a manufacturing method.

In addition, the mixed fats and oils of the present invention provides a method for producing bread containing omega-3 fatty acids and omega-6 fatty acids in which the ratio of omega-6 fatty acids is 4 or less with respect to omega-3 fatty acids 1.

The present invention also provides a bread containing omega-3 fatty acids and omega-6 fatty acids.

In addition, the bread of the present invention provides a bread containing the omega-6 fatty acid at a ratio of 4 or less to the omega-3 fatty acid 1.

According to the present invention having the above-mentioned means for solving the problem, since omega-3 fatty acids and omega-6 fatty acids, which are hardly found in conventional general bread, are contained in a balanced ratio of 1: 4 or less, which is recommended by the World Health Organization, palatability Of course, there is a very special effect that can provide a good quality bread with excellent functionality and nutrition.

Hereinafter, a bread production method according to an embodiment of the present invention will be described in detail.

Prior to this, terms to be described below are defined in consideration of functions in the present invention, and it should be understood that they should be interpreted as meanings commonly used in the technical field and concept corresponding to the technical idea of the present invention.

In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.

Bread manufacturing method according to an embodiment of the present invention comprises a compounding process.

First, the mixing process is a process of mixing dough with flour, dry yeast, white sugar, refined salt, whole milk powder, processed butter, purified water and oil containing omega-3 fatty acids, flaxseed, chia seeds and sunflower seeds, and mixing at low speed and high speed. After alternating, add processing butter, and then repeat the low speed and high speed mixing.

Here, the blending process is 98 to 100 parts by weight of flour, 1.8 to 2.2 parts by weight of dry yeast, 5.8 to 6.4 parts by weight of white spirit, 1.5 to 2.2 parts by weight of refined salt, 2.5 to 3.2 parts by weight of whole milk powder, 60 to water With 65 parts by weight, 2.5 to 2.8 parts by weight of flaxseed and impurities removed, 3.2 to 3.6 parts by weight of chia seeds, 2.8 to 3.5 parts by weight of sunflower seeds, and low speed mixing for 4 minutes and high speed mixing for 2 minutes After that, it is preferable to add 4.5-5 parts by weight of the processing butter and 1-2.5 parts by weight of the omega-3 fatty acid-containing oil and fat for high speed mixing for 1 minute.

In addition, the compounding step may delay the aging of the dough by mixing and kneading the aged dough first by the usual bath type aging process.

Omega-3 fatty acid oils used in this blending process are Denomega products supplied by Borregaard (Norway), containing 19% EPA and 14% DHA and 40% total omega-3 content. It has no smell like fishy fish and is free of organic solvents.

Flaxseed is produced in the northern United States and Canada and consumed primarily in the form of oil. It contains 20% of omega-6 fatty acid linoleic acid and 50% to 60% omega-3 fatty acid alpha-linolenic acid.

Chia seeds are native to South America and are used as diet foods. It absorbs more than 12 times the initial weight of water to remove satiety and intestinal stool. It is known that 50 ~ 60% of fatty acid is composed of omega-3 and lowers cholesterol and antioxidant effect.

Sunflower seeds contain diuretic ingredients, vitamins A and E, calcium, potassium, iron, etc., and are rich in nutrients that function well for blood pressure and neurological diseases. These sunflower seeds, when ingested with bread, also has the advantage of naturally promoting the digestion of bread, which is the main ingredient of wheat flour.

On the other hand, during the mixing and kneading process of the compounding process may be added 2.6 ~ 3.5 parts by weight of mixed fat. This is because the solid bread has a wide range of analytical errors unlike liquid products, so the content of omega-3 and omega-6 may be different for each analysis. Therefore, by adding mixed oil, omega-3 and omega-6 The ratio of 1: 4 makes it possible to maintain more stable and to enhance nutrition.

Here, the mixed fats and oils are those prepared by mixing 85 to 90% by weight of canola oil, 5 to 10% by weight of sunflower oil, and 1 to 5% by weight of linseed oil.

Canola oil is widely used in Canada, Russia, Finland, and edible (salad oil, mayonnaise), and its composition is 24% linoleic acid (w-6), 10% linolenic acid (w-3), and oleic acid ( 60% of w-9) and 6% of saturated fat. The ratio of omega 3 and 6 is good at a ratio of 1: 2, but the ratio of omega-9 is high. Generally unsaturated fatty acid extracted from rapeseed flower seed, also called rapeseed oil.

Sunflower oil is composed of 55-69% linoleic acid, 19-30% oleic acid, less than 7% palmitic acid, less than 5% stearic acid, and less than 1% linolenic acid.

Flaxseed oil (linseed oil) is one of the best among vegetable oils. It contains a large amount (48-64%) of alpha-linolenic acid, an omega-3 fatty acid, and contains 16-34% linolenic acid and 18% oleic acid. have.

Bread production method according to an embodiment of the present invention is to proceed sequentially the division step, the resting step, the fermentation step after the above-described compounding step.

The dividing process is a process of dividing the dough formed by the compounding process into a predetermined size, and rounding the dough so that the gluten produced in the mixing process is not damaged.

20 to 30 minutes of preliminary aging process may be performed immediately before such a dividing process.

Resting step is a step of ripening for a predetermined time after rounding the dough divided by the dividing step, the ripening temperature is 26 to 28 ℃, the ripening time is preferably about 20 to 25 minutes.

The fermentation process is a process of forming a dough subjected to a rest process and panning it in a bread pan, followed by fermentation. Preferably, the fermentation process is performed at 35 to 37 ° C. and a relative humidity of 85 to 90% for 50 to 60 minutes.

At this time, the dough can be put in the molder (Molder) to the degree that the dough is not broken with a roller and then rolled round to form.

Through this fermentation process, the activity of yeast is increased, the dough can maintain moderate elasticity, and the gluten is matured and expanded to obtain a desirable appearance and texture of bread.

≪ Example 1 >

98 parts by weight of flour, 2.2 dry yeasts, 5.8 parts per white sugar, 5.8 parts of refined salt, 3 parts by weight of whole milk powder, 2.5 parts by weight of flaxseed, 3.5 parts by weight of chia seeds, 2.8 parts by weight of sunflower seeds and 60 parts of water 4 min of low speed (30 rpm) mixing, 2 min of high speed (60 rpm) mixing, 4.5 parts by weight of processing butter and 2 parts by weight of omega-3 fatty acid-containing oil and 3 parts by weight of mixed oil and fat for 4 minutes The dough was kneaded by high speed mixing for 1 minute with low speed mixing. At this time, the temperature of the dough was maintained at 26 to 28 ℃, it was stored for 10 minutes at room temperature.

Subsequently, the dough was divided into regular sizes, rounded, then aged for 20 to 25 minutes, and then molded and panned into a bread pan.

Subsequently, the dough (dough) contained in the bread pan was fermented for 55 minutes at 37 ° C. and a relative humidity of 90%, then placed in an oven and baked for 35 minutes at 170 ° C. for the upper fire and 210 ° C. for the lower fire.

<Example 2>

100 parts by weight of flour, 2.2 dry yeasts, 5.8 parts per white sugar, 5.8 parts of refined salt, 3 parts by weight of whole milk powder, 2.8 parts by weight of flaxseed, 3.2 parts by weight of chi seeds, 3 parts by weight of sunflower seeds and 60 parts of water 4 minutes of low speed (30rpm) mixing, high speed (60rpm) mixing for 2 minutes, 4.5 parts by weight of processing butter and 2.5 parts by weight of oil containing omega-3 fatty acid, and 2.8 parts by weight of mixed oil and fat for 4 minutes The dough was kneaded by high speed mixing for 1 minute with low speed mixing. At this time, the temperature of the dough was maintained at 26 to 28 ℃, and stored at room temperature for 10 minutes.

Subsequently, the dough was divided into regular sizes, rounded, then aged for 20 to 25 minutes, and then molded and panned into a bread pan.

Subsequently, the dough (dough) contained in the bread pan was fermented for 60 minutes at 37 ° C. and 85% relative humidity, and then put into an oven and baked for 35 minutes at 170 ° C. for the upper fire and 210 ° C. for the lower fire.

Experimental Example

400 g of the bread prepared according to an embodiment of the present invention was stored at room temperature for 1 day, and then fat was extracted from each bread by the following method (Folch extraction method).

1) 15g sample

2) Dispense a mixture of methanol and chloroform (1: 2)

3) Shake for 20 minutes in shaker

4) After dispensing distilled water, shake for 5 minutes in shaker.

5) Layer separation for 12 hours

6) Collect the bottom layer of the separated layer and blow off the solvent

7) After cooling enough in the desiccator, measure the weight to obtain the amount of fat.

And the extracted fat was measured the content ratio of omega-3 fatty acids and omega-6 fatty acids in the following manner.

1) Analyzer

The heating device for derivatizing fatty acid is Labnet international Inc. Digital dry bath, fatty acid analyzer is Agilent Tec. The analysis was performed using 6890N Gas Chroamatography and the analysis conditions are shown in Table 1 below.

division Equipment condition Analyzer  GC 6890N Column  Supelco-2860 (100m × 250㎛ × 20㎛) Detector  FID Injector temperature  250 ℃ Detector temperature  280 ℃ Oven temperature  120 ° C (2min), 4 ° C / min, 230 ° C (20min) flux  1ml / min

2) Experiment Method

Samples for fatty acid analysis were tested according to Food Code Annex 7 General Test Method, 1. General Component Test Method 4) Lipid (4) Fatty Acid <2nd Method>.

About 25 mg of the sample is precisely taken into a glass tube, 1 ml of internal standard solution is added, and then 1.5 ml of 0.5 N methanolic sodium hydroxide solution is added, nitrogen is blown, and the lid is immediately mixed and mixed. Then warm for about 5 minutes in a 100 ℃ heating block. After cooling, 2 ml of 14% BF3-methanol solution is added, nitrogen is again blown, and the lid is immediately capped and mixed, followed by heating at 100 ° C. heating block for about 30 minutes. After cooling to 30 ~ 40 ℃ and adding 2ml of isooctane solution to blow nitrogen, cover the lid and stir vigorously for 30 seconds at this temperature. Immediately add 5 ml of saturated sodium chloride solution, inject nitrogen and cover and agitate (shake). After cooling to room temperature, the isooctane layer separated from the aqueous layer is placed in a glass tube for GC, nitrogen is blown and the lid is immediately covered. Add 1 ml of isooctane to the aqueous layer, extract in the same manner as above, and combine the isooctane layer with the previous isooctane solution. This solution is dehydrated with anhydrous sodium sulfate, blown with nitrogen and sealed until analysis to make a test solution.

The results of analyzing the content ratio of omega-3 fatty acids and omega-6 fatty acids according to the above method are shown in Table 2 below.

Analytical Institution sample ω-3 fatty acids ω-6 fatty acid ratio
A Example 1 540 mg 1800mg 1: 3.33 Example 2 371 mg 1490mg 1: 4.02
B Example 1 650 mg 2170mg 1: 3.34 Example 2 387 mg 1523 mg 1: 3.94
C Example 1 660 mg 2200 mg 1: 3.33 Example 2 530mg 1971mg 1: 3.71

(A: PARIS CLAsang, B: Samyang Well Food, C: Korea Food Industry Association)

As shown in Table 2, all of the embodiments according to the present invention can be seen that the content ratio of omega-3 fatty acids and omega-6 fatty acids does not exceed 1: 4 range. In other words, considering that the ratio of intake of omega-3 fatty acids and omega-6 fatty acids is close to 1: 1 (a figure that can be selected only by selective diet), the samples according to the present invention are all very functional and very beneficial for health. It can provide nutrition.

On the other hand, the present invention is not limited by the above-described embodiment and the accompanying drawings, it can be changed to other embodiments equivalent to substitution and equivalent within the scope without departing from the technical spirit of the present invention is usually in the art. It will be evident to those who have knowledge of.

Claims (7)

Dry yeast 1.8 to 2.2 parts by weight, 5.8 to 6.4 parts by weight per white powder, 1.5 to 2.2 parts by weight of refined salt, 2.5 to 3.2 parts by weight of whole milk powder, 4.5 to 5 parts by weight of processed butter 60 to 65 parts by weight of water, 1 to 2.5 parts by weight of oil and fat containing omega-3, 2.5 to 2.8 parts by weight of flaxseed, 3.2 to 3.6 parts by weight of chia, and 2.8 to 3.5 parts by weight of sunflower seeds In the bread production method comprising a mixing step of mixing and kneading to 2.6 to 3.5 parts by weight, The mixed fats and oils manufacturing method of the bread containing omega-3 fatty acids and omega-6 fatty acids, characterized in that the composition of the omega-6 fatty acids in the ratio of 4 or less to the omega-3 fatty acids 1. The method of claim 1, Since the compounding step, A dividing step of dividing the dough formed by the compounding step into a predetermined size; A resting step of aging for 20 to 25 minutes after rounding the dough divided by the dividing process; Forming the dough through the resting process and panning in a bread pan, the fermentation step of fermentation for 50 to 60 minutes at the conditions of 35 ℃ ~ 38 ℃ and relative humidity 85% ~ 90%; Bread production method containing omega-3 fatty acids and omega-6 fatty acids comprising a. delete The method of claim 1, The mixed fats and breads containing omega-3 fatty acids and omega-6 fatty acids formed by mixing 85 to 90% by weight of canola oil, 5 to 10% by weight of sunflower oil, and 1 to 5% by weight of linseed oil. delete In the bread produced by the method of any one of claims 1, 2, 4, The bread is bread characterized in that it contains an omega-6 fatty acid at a ratio of 4 or less to the omega-3 fatty acid 1. delete