KR102545279B1 - Preparation method of pizza dough comprising black rice - Google Patents
Preparation method of pizza dough comprising black rice Download PDFInfo
- Publication number
- KR102545279B1 KR102545279B1 KR1020220115743A KR20220115743A KR102545279B1 KR 102545279 B1 KR102545279 B1 KR 102545279B1 KR 1020220115743 A KR1020220115743 A KR 1020220115743A KR 20220115743 A KR20220115743 A KR 20220115743A KR 102545279 B1 KR102545279 B1 KR 102545279B1
- Authority
- KR
- South Korea
- Prior art keywords
- dough
- black rice
- water
- pizza
- kneading
- Prior art date
Links
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Images
Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 흑미가 함유되어 높은 효능을 발휘함으로써 섭취 시 건강 증진을 도모하는 웰빙 피자도우에 관련된 기술사상을 개진한 것으로, 더욱 상세하게는 피자 도우용 생지에 블랙푸드로 널리 알려진 흑미를 첨가함으로써 피자도우의 높은 칼로리를 적극적으로 감소시킬 뿐만 아니라 쫄깃한 식감을 자아내고, 더불어 항산화, 항암, 항궤양 등 흑미만의 다양한 항암효능을 취할 수 있으며, 숙성시간 또한 적극적으로 단축시켜 제조 효율이 극히 뛰어나는 등 기존과 차별화된 제조법으로부터 비롯되는 맛과 향, 보관의 용이함 등으로 인해 제조의 편의성 내지 효율성, 식용성이 극대화 유도되는 흑미가 함유된 고효능 건강식 피자도우의 제조방법에 관한 것이다.The present invention is to advance the technical idea related to well-being pizza dough that promotes health when consumed by containing black rice and exhibiting high efficacy. More specifically, by adding black rice, widely known as black food, to pizza dough dough It not only actively reduces the high calories of the dough, but also creates a chewy texture, and can take various anti-cancer effects unique to black rice such as anti-oxidation, anti-cancer, and anti-ulcer. It relates to a method for manufacturing high-efficiency healthy pizza dough containing black rice that maximizes convenience, efficiency, and edibleness of manufacturing due to the taste and aroma derived from the existing and differentiated manufacturing method and the ease of storage.
통상적으로 피자(Pizza)는 이탈리아를 대표하는 음식 중 하나로서, 우리나라에서는 88올림픽을 전후하여 피자전문점이 활성화되었고, 최근 식생활과 더불어 간편하게 먹을 수 있도록 제공됨에 따라 식사 대용으로도 많이 애용되고 있는 추세이다.In general, pizza is one of the representative foods of Italy. In Korea, pizza restaurants were activated around the 1988 Olympic Games, and recently, as it is provided to be easily eaten along with dietary life, it is a trend that is often used as a meal replacement. .
대체로 피자는 밀가루와 이스트, 우유 및 다수의 첨가제를 혼합하여 반죽하고 숙성시켜 피자도우(pizza dough)를 만들고, 이 피자도우를 넓게 펼친 위에 치즈나 야채, 고기, 햄, 소스 등을 토핑하여 프라이팬이나 오븐 등에 구워 만들어진다.In general, pizza is made by mixing flour, yeast, milk, and a number of additives, kneading and aging to make pizza dough, and cheese, vegetables, meat, ham, sauce, etc. It is made by baking in an oven.
피자는 주로 밀가루 반죽으로 구워낸 크러스트, 피자소스, 피자치즈, 슬라이스치즈 등이 있고, 부재료로서는 스모크 햄, 양송이, 양파, 베이컨, 피망, 올리브페 파로니, 오레가노, 소금, 후추, 식용유 등의 토핑물 등이 알려져있다.Pizza mainly consists of a crust baked with wheat flour dough, pizza sauce, pizza cheese, sliced cheese, etc. Sub-ingredients include smoked ham, button mushrooms, onions, bacon, green peppers, olive paroni, oregano, salt, pepper, cooking oil, etc. toppings etc. are known.
그러나 밀가루로 제조된 피자는 글루텐 함량이 높아 소화가 잘 되지 않고, 냉장 저장 시 딱딱해지는 문제가 있어 보관 후 식용이 매우 불편하다. 또한, 피자도우는 밀가루, 치즈, 우유 등으로 인해 칼로리 함량이 높아 비만을 유발하거나 성인병을 유발시킬 수 있으므로 건강에 대한 관심이 높은 현대인들을 만족시킬 수는 없다.However, pizza made with wheat flour is difficult to digest due to its high gluten content, and it is very inconvenient to eat after storage because it becomes hard when stored in a refrigerator. In addition, since pizza dough has a high calorie content due to flour, cheese, milk, etc., it may cause obesity or adult diseases, so it cannot satisfy modern people who are highly interested in health.
이러한 이유로 피자도우의 높은 칼로리를 낮추기 위한 노력이 이루어졌으며, 그 예로 등록특허공보 제10-1707996호 "흑미를 포함하는 피자 도우 생지의 제조방법"과, 공개특허공보 제10-2016-0113946호 "흑미 피자도우의 제조방법 및 이에 따라 제조된 흑미 피자도우"가 게재되어 있다. 상기 기술들은 흑미를 이용하는 등의 다양한 방법을 통해서 피자도우를 제조함으로써 흑미의 고유효능을 유지하여 건강적인 측면을 강화시킬 뿐만 아니라 흑미에 함유된 안토시아닌 색소를 통해 도우에 아름다운 색감을 발현시켜 기호도 또한 증대시키는 결과를 얻을 수 있었다.For this reason, efforts have been made to lower the high calorie content of pizza dough. For example, Patent Registration No. 10-1707996 "Method for manufacturing pizza dough dough containing black rice" and Patent Publication No. 10-2016-0113946 " A method for producing black rice pizza dough and a black rice pizza dough prepared thereby" are disclosed. The above technologies not only enhance the health aspect by maintaining the high effectiveness of black rice by manufacturing pizza dough through various methods such as using black rice, but also increase the taste by expressing beautiful colors in the dough through the anthocyanin pigment contained in black rice. I was able to get the desired result.
이에 따라 밀가루를 주원료로 하되 밀가루의 단점을 보완하면서 흑미의 효능을 적극적으로 유지하여 건강적인 측면을 강화시키고 피자의 풍미를 향상시킬 수 있는 기술에 초점을 두어 개발을 시도하였으며, 그 결과 효능과 풍미가 뛰어난 건강식 피자도우를 제조할 수 있었다.Accordingly, while making up for the disadvantages of wheat flour while making up for the disadvantages of wheat flour as the main ingredient, an attempt was made to develop a technology that can strengthen the health aspect and improve the flavor of pizza by actively maintaining the efficacy of black rice. As a result, efficacy and flavor was able to manufacture excellent healthy pizza dough.
본 발명은 상기의 제반 문제점을 보다 적극적으로 해소하기 위하여 창출된 것으로, 흑미가 첨가된 피자 도우의 제조법을 제공함으로써 피자의 칼로리를 적극적으로 줄이고자 하며, 나아가 흑미 본연의 맛과 향이 어우러져 깊은 풍미를 느낄 수 있도록 하는 것이 주된 해결과제이다.The present invention was created in order to more actively solve the above problems, and aims to actively reduce the calories of pizza by providing a manufacturing method of pizza dough to which black rice is added, and furthermore, a deep flavor by combining the natural taste and aroma of black rice. Making it feel is the main challenge.
또한, 본 발명은 단순히 밀가루와 흑미가루를 혼합하는 기존의 흑미 피자도우 제조법과는 달리, 흑미 본연의 효능이 적극적으로 보존될 수 있도록 제조공정을 개선함에 따라 건강한 피자도우를 제공하는 것이 다른 해결과제이다.In addition, unlike the existing black rice pizza dough manufacturing method of simply mixing wheat flour and black rice flour, the present invention provides healthy pizza dough by improving the manufacturing process so that the natural efficacy of black rice can be actively preserved. am.
또한, 본 발명은 피자 도우의 탄력감을 향상시킬 수 있는 기술을 제공함으로써 우수한 식감을 부여하는 것이 또 다른 해결과제이다.In addition, another problem of the present invention is to impart excellent texture by providing a technique capable of improving the elasticity of pizza dough.
상기의 해결 과제를 달성하기 위하여 본 발명에서 제안하는 흑미가 함유된 고효능 건강식 피자도우의 제조방법은 다음과 같다.In order to achieve the above object, the manufacturing method of high-efficiency healthy pizza dough containing black rice proposed in the present invention is as follows.
본 발명의 피자도우 제조방법은 강력분;과, 흑미가루;와, 이스트가 혼합된 설탕물;과, 소금물;을 반죽기에 투입한 후 교반하여 생지를 획득하는 생지 획득단계(S10);와, 생지를 설정 형태로 가압 성형하는 도우 성형단계(S20);로 구성되는 것을 특징으로 한다.The pizza dough manufacturing method of the present invention includes a dough obtaining step (S10) of adding strong flour, black rice flour, sugar water mixed with yeast, and salt water to a kneader and then stirring to obtain dough; It is characterized in that it consists of; a dough forming step (S20) of pressing and molding into a set shape.
또한, 상기 생지 획득단계(S10)는 정수를 가열하여 미온수를 준비하는 정수 준비단계(S11);와, 정수 일부에 소금을 투입하여 용해하는 소금물 준비단계(S12);와, 잔여 정수에 설탕 및 이스트를 투입하여 용해하는 설탕물 준비단계(S13);와, 반죽기에 강력분, 흑미가루, 소금물, 설탕물, 카놀라유를 순차 투입한 후 저속반죽과 고속반죽을 교대로 실시하는 소재 반죽단계(S14);를 포함한다.In addition, the dough obtaining step (S10) includes a purified water preparation step (S11) of heating purified water to prepare lukewarm water; and a brine preparation step (S12) of dissolving salt by introducing salt into a portion of purified water; and sugar and A sugar water preparation step (S13) in which yeast is added and dissolved; and a material kneading step (S14) in which strong flour, black rice flour, salt water, sugar water, and canola oil are sequentially added to the kneader, and then low-speed and high-speed kneading are alternately performed. includes;
또한, 상기 소금물은 꽃소금을 36 내지 37℃의 정수에 용해하여 제조되고, 상기 꽃소금은 염화나트륨 함량이 80 내지 100% 이내인 것을 포함한다.In addition, the salt water is prepared by dissolving flower salt in purified water at 36 to 37 ° C., and the flower salt contains sodium chloride content within 80 to 100%.
또한, 상기 소재 반죽단계(S14)는 생지를 7 내지 8분간 고속으로 반죽하는 제1반죽단계(S14-1);와, 생지를 2 내지 3분간 저속으로 반죽하는 제2반죽단계(S14-2);와, 반죽을 마친 생지를 발효용 봉투에 넣고, 영하 12 내지 13℃의 냉동고에 넣어 11 내지 12시간동안 숙성하는 생지 숙성단계(S14-3);를 포함한다.In addition, the material kneading step (S14) includes a first kneading step (S14-1) of kneading dough at high speed for 7 to 8 minutes; and a second kneading step (S14-2) of kneading dough at low speed for 2 to 3 minutes. ); And, a dough aging step (S14-3) of putting the finished dough into a bag for fermentation and putting it in a freezer at minus 12 to 13 ° C. to mature for 11 to 12 hours.
또한, 상기 도우 성형단계(S20)는 생지를 도우용 롤러기에 넣고 원형으로 성형하는 도우 전개단계(S21);와, 롤러 스파이크를 이용하여 도우의 표면에 복수의 구멍을 천공하는 도우 천공단계(S22);를 포함한다.In addition, the dough forming step (S20) includes a dough spreading step (S21) of putting the dough into a dough roller machine and forming it into a circular shape; and a dough punching step (S22) of punching a plurality of holes on the surface of the dough using roller spikes. );
한편, 상기 설탕물은 흑미 복합 발효물이 더 첨가 및 용해된 것을 포함하며, 상기 흑미 복합 발효물은 전분분해효소(amylase)와 단백질분해효소(protease)를 이용하여 흑미를 분해 효소처리하여 흑미액상배지를 제조하는 배지 제조 제1단계(S1);와, 흑미액상배지를 120 내지 121℃의 조건에서 25 내지 30분간 멸균처리하여 상황버섯균사 배양을 위한 최종 액상배지를 제조하는 배지 제조 제2단계(S2);와, 상황버섯균사 종균배양액을 최종 액상배지에 9 내지 10%(v/v)를 접종하고, 27 내지 28℃의 조건에서 6 내지 7일간 배양하여 상황버섯균사 배양산물을 획득하는 배양산물 획득단계(S3);와, 배양산물에 세포벽 분해효소를 처리하고, 추출 및 살균처리한 후 실온에서 냉각처리하고, 동결건조기를 이용하여 동결건조하는 배양산물 건조단계(S4);와, 동결건조된 배양산물을 39 내지 40mesh의 크기로 분쇄하는 배양산물 분쇄단계(S5);를 거쳐 제조되는 것을 특징으로 한다.On the other hand, the sugar water includes a product in which complex fermented black rice is further added and dissolved. A first step (S1) of preparing a medium; and a second step of preparing a medium by sterilizing the black rice liquid medium at 120 to 121 ° C for 25 to 30 minutes to prepare a final liquid medium for culturing Phellinus Phellinus Phellinus. (S2); And, inoculate 9 to 10% (v / v) of the Phellinus linteus mycelium spawn culture medium to the final liquid medium, and incubate for 6 to 7 days at 27 to 28 ° C. To obtain the Phellinus linteus mycelium culture product Culture product acquisition step (S3); And, culture product drying step (S4) of treating the culture product with cell wall degrading enzyme, extracting and sterilizing, cooling at room temperature, and freeze-drying using a freeze dryer; Characterized in that it is prepared through a culture product grinding step (S5) of grinding the freeze-dried culture product to a size of 39 to 40 mesh.
상술한 구성으로 이루어지는 본 발명에 의하면, 설탕 이스트와 소금을 각 용해하여 개별 첨가함으로써 생지의 발효성을 극대화시키고, 나아가 물의 온도 및 특별한 반죽과정을 거쳐 보다 부드럽고 쫀득한 식감의 피자 도우를 완성할 수 있어 고객의 다양한 니즈를 충족할 수 있으므로 매우 효과적이다.According to the present invention composed of the above-described configuration, sugar yeast and salt are dissolved and separately added to maximize the fermentation of the dough, and furthermore, through a water temperature and a special kneading process, pizza dough with a softer and chewier texture can be completed. It is very effective because it can meet the various needs of customers.
또한, 본 발명은 피자 도우에 흑미가 첨가됨에 따라 소량의 섭취에도 우수한 포만감을 느낄 수 있으며, 섭취 시 칼로리가 낮아 성인병 예방에 도움이 될 뿐만 아니라 흑미가 보유한 항산화, 항암, 항궤양 등 다양한 항암 효능을 취할 수 있는 등 건강 증진에 기여할 수 있는 다른 효과가 있다.In addition, according to the present invention, as black rice is added to pizza dough, you can feel an excellent sense of satiety even with a small amount of intake, and when ingested, calories are low, which not only helps to prevent adult diseases, but also has various anticancer effects such as antioxidant, anticancer, and antiulcer possessed by black rice. There are other effects that can contribute to health promotion, such as taking
도 1은 본 발명의 바람직한 실시 예에 의하여 구성되는 건강식 피자도우의 제조과정을 순차 나열한 플로차트.1 is a flowchart sequentially listing the manufacturing process of a healthy pizza dough constructed according to a preferred embodiment of the present invention.
이하, 첨부도면을 참고하여 본 발명의 구성 및 이로 인한 작용, 효과에 대해 일괄적으로 기술하기로 한다.Hereinafter, with reference to the accompanying drawings, the configuration of the present invention and the resulting actions and effects will be collectively described.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시 예를 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시 예에 한정되는 것이 아니라, 서로 다른 다양한 형태로 구현될 수 있으며, 단지 본 실시 예는 본 발명의 개시가 완전하도록 하고, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다. 그리고 명세서 전문에 걸쳐 동일 참조 부호는 동일 구성요소를 지칭한다.Advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, and may be implemented in a variety of different forms, and only the present embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to completely inform the person who has the scope of the invention, and the present invention is only defined by the scope of the claims. And like reference numerals designate like elements throughout the specification.
본 발명은 흑미가 함유되어 높은 효능을 발휘함으로써 섭취 시 건강 증진을 도모하는 웰빙 피자도우의 기술사상에 관하여 개시된다.The present invention is disclosed with respect to the technical idea of a well-being pizza dough containing black rice and exhibiting high efficacy to promote health when ingested.
무엇보다 본 발명은 피자 도우용 생지에 블랙푸드로 널리 알려진 흑미를 첨가함으로써 피자도우의 높은 칼로리를 적극적으로 감소시킬 뿐만 아니라 쫄깃한 식감을 자아내고, 더불어 항산화, 항암, 항궤양 등 흑미만의 다양한 항암효능을 취할 수 있으며, 숙성시간 또한 적극적으로 단축시켜 제조 효율이 극히 뛰어나는 등 기존과 차별화된 제조법으로부터 비롯되는 맛과 향, 보관의 용이함 등으로 인해 제조의 편의성 내지 효율성, 식용성이 극대화 유도되는 흑미가 함유된 고효능 건강식 피자도우의 제조방법에 관련됨을 주지한다.Above all, the present invention not only actively reduces the high calories of pizza dough by adding black rice, widely known as black food, to the dough for pizza dough, but also creates a chewy texture, as well as anti-oxidation, anti-cancer, anti-ulcer, etc. The taste and aroma derived from the existing and differentiated manufacturing method, such as the fact that the aging time is also actively shortened and the manufacturing efficiency is extremely excellent, and the convenience, efficiency, and edibleness of manufacturing are maximized due to the ease of storage. Note that it is related to a method for manufacturing a high-efficiency healthy pizza dough containing black rice.
도 1은 본 발명의 바람직한 실시 예에 의하여 구성되는 건강식 피자도우의 제조과정을 순차 나열한 플로차트이다.1 is a flowchart sequentially listing the manufacturing process of healthy pizza dough constructed according to a preferred embodiment of the present invention.
도면에 기재된 플로차트와 같이 본 발명의 건강식 피자도우는 강력분;과, 흑미가루;와, 이스트가 혼합된 설탕물;과, 소금물;을 반죽기에 투입한 후 교반하여 생지를 획득하는 생지 획득단계(S10);와, 생지를 설정 형태로 가압 성형하는 도우 성형단계(S20);로 구성된다.As shown in the flowchart shown in the figure, the healthy pizza dough of the present invention is a dough obtaining step of obtaining dough by adding strong flour, black rice flour, sugar water mixed with yeast, and salt water to a kneader and then stirring (S10 ); and a dough forming step (S20) of pressing and molding the dough into a set shape.
상기 생지 획득단계(S10)는 크게 소재를 개별 준비하는 단계;와, 준비된 소재를 반죽하는 단계;로 구성될 수 있다.The dough obtaining step (S10) may largely consist of separately preparing the material; and kneading the prepared material.
상기 생지는 피자도우의 주재료가 되는 밀가루;와, 피자도우에 특정 효능을 부여하는 흑미가루;와, 피자도우에 맛을 부여하는 소금물; 및 설탕물;과, 피자도우에 윤기를 부여하고 굽는과정에서 도우가 타는 것을 억제하는 카놀라유;로 구성된다. 이렇듯 생지는 밀가루와 흑미가루를 혼합한 후 설정 물을 부어 반죽한 것으로, 밀가루는 박력분이나 중력분 또는 강력분 중 하나를 선택하여 사용되고, 흑미가루는 흑미를 설정 크기로 빻은 것을 사용한다.The dough includes wheat flour that is the main ingredient of pizza dough; black rice flour that imparts a specific effect to pizza dough; and brine that imparts taste to pizza dough; and sugar water; and canola oil, which imparts gloss to the pizza dough and prevents the dough from burning during baking. In this way, the dough is made by mixing wheat flour and black rice flour and pouring set water into the dough. Flour is used by selecting one of soft flour, medium flour, or strong flour, and black rice powder is ground black rice to a set size.
상기 밀가루는 박력분이나 중력분에 비해 비교적 탄수화물의 함량이 적고, 단백질의 함량이 높은 강력분을 사용한다. 특히 강력분은 물이 더해졌을 때 글루텐이 많이 생겨 탄성이 큰 반죽이 되며, 글루텐이 이스트가 발효하며 내는 가스의 팽화를 도모하고, 생지를 구웠을 때 쫄깃한 식감을 발휘되게 하므로 건강하고 맛있는 피자 도우를 제조하기에 제격이다.The wheat flour uses a strong flour having a relatively low carbohydrate content and a high protein content compared to soft flour or medium flour. In particular, strong flour produces a lot of gluten when water is added, making it a highly elastic dough. Gluten promotes the expansion of the gas produced by yeast fermentation and gives a chewy texture when baked, making healthy and delicious pizza dough. suitable for manufacturing
한편, 흑미는 검은콩, 검은깨 등과 함께 블랙푸드를 대표하는 식품 중 하나로써, 비타민B군과 철, 아연, 셀레늄 등이 풍부하게 함유되어 영양과 맛이 매우 뛰어나다. 또한, 흑미는 항산화, 항암, 항궤양 등 항암 효능을 보유하고 있어 각종 성인병 예방에 뛰어날 뿐만 아니라 칼로리가 매우 낮아 다이어트 식품으로 애용되기도 한다. 이러한 효능을 가진 흑미를 본 발명에서는 곱게 빻아 가루를 제조하고, 이를 강력분과 혼합한다. 여기에서 흑미가루는 빻은 상태 그대로 강력분과 혼합할 수도 있고, 선택에 따라 흑미가루를 중불에 볶아 풍미를 더욱 향상시킨 상태에서 강력분과 혼합할 수도 있다.On the other hand, black rice is one of the foods representing black food along with black beans and black sesame seeds, and is rich in B vitamins, iron, zinc, and selenium, so it has excellent nutrition and taste. In addition, black rice has anti-cancer effects such as antioxidant, anti-cancer, and anti-ulcer, so it is excellent in preventing various adult diseases and is also used as a diet food because of its very low calorie. In the present invention, black rice having such an effect is finely ground to prepare powder and mixed with strong flour. Here, black rice flour may be mixed with strong flour as it is ground, or optionally mixed with strong flour in a state in which the flavor is further improved by roasting black rice flour over medium heat.
상기 생지 획득단계(S10)는 정수를 가열하여 미온수를 준비하는 정수 준비단계(S11)와, 정수 일부에 소금을 투입하여 용해하는 소금물 준비단계(S12)와, 잔여 정수에 설탕 및 이스트를 투입하여 용해하는 설탕물 준비단계(S13)와, 반죽기에 강력분, 흑미가루, 소금물, 설탕물, 카놀라유를 순차 투입한 후 저속반죽과 고속반죽을 교대로 실시하는 소재 반죽단계(S14)로 구분 구성된다.The dough obtaining step (S10) includes a water purification preparation step (S11) of heating purified water to prepare lukewarm water, a brine preparation step (S12) of dissolving salt by adding salt to a portion of purified water, and adding sugar and yeast to the remaining purified water. It is divided into a dissolving sugar water preparation step (S13) and a material kneading step (S14) in which strong flour, black rice flour, salt water, sugar water, and canola oil are sequentially added to the kneader, and then low-speed and high-speed kneading are alternately performed.
상기 정수 준비단계(S11)는 정수를 가열하여 36 내지 37℃의 미온수를 획득하고, 온도가 변하지 않도록 유지 및 준비하는 단계이다.The purified water preparation step (S11) is a step of heating purified water to obtain lukewarm water of 36 to 37° C., maintaining and preparing so that the temperature does not change.
상기 소금물 준비단계(S12)는 준비된 미온수에 소금을 용해하는 단계로써, 소금은 나주에서 수확한 꽃소금을 사용한다. 특히 꽃소금은 염화나트륨 함량이 80 내지 100% 이내인 제품을 사용한다.The brine preparation step (S12) is a step of dissolving salt in the prepared lukewarm water, and the salt uses flower salt harvested in Naju. In particular, flower salt uses a product with a sodium chloride content of 80 to 100%.
상기 설탕물 준비단계(S13)는 준비된 미온수에 설탕을 용해하는 단계로써, 설탕 뿐만 아니라 이스트도 함께 투하하여 용해한다.The sugar water preparation step (S13) is a step of dissolving sugar in the prepared lukewarm water, and not only sugar but also yeast are dropped and dissolved.
예컨대 본 발명의 바람직한 실시 예에 의하면 생지는 밀가루 10kg을 기준으로 흑미가루는 국내산 500g을 첨가 및 혼합하고, 정수 4kg, 소금 120g, 설탕 400g, 이스트 20g으로 제조한다. 여기에서 소금물은 정수 4kg 중 1.4kg에 소금 120g을 넣어 용해하여 이루어지고, 설탕물은 정수 정수 4kg 중 2.6kg에 설탕 400과 이스트 20g을 넣어 용해하여 이루어진다.For example, according to a preferred embodiment of the present invention, the dough is prepared by adding and mixing 500 g of domestic black rice flour based on 10 kg of wheat flour, 4 kg of purified water, 120 g of salt, 400 g of sugar, and 20 g of yeast. Here, brine is made by dissolving 120g of salt in 1.4kg of 4kg of purified water, and sugar water is made by dissolving 400 sugar and 20g of yeast in 2.6kg of 4kg of purified water.
상기와 같이 소금물과 설탕물을 개별적으로 제조한 후 섞는 이유는 소금물과 이스트를 같이 녹이면 이스트의 효과 효능이 대부분 유실되기 때문에 반드시 따로 용해한 후 생지에 투입하여야 한다.The reason why salt water and sugar water are separately prepared and then mixed as described above is that when salt water and yeast are melted together, most of the effects and effects of yeast are lost, so they must be dissolved separately and then added to the dough.
상기 소재 반죽단계(S14)는 생지를 7 내지 8분간 고속으로 반죽하는 제1반죽단계(S14-1)와, 생지를 2 내지 3분간 저속으로 반죽하는 제2반죽단계(S14-2)와, 반죽을 마친 생지를 발효용 봉투에 넣고, 영하 12 내지 13℃의 냉동고에 넣어 11 내지 12시간동안 숙성하는 생지 숙성단계(S14-3)로 이루어져, 고속 반죽과 저속 반죽을 교대로 진행하여 쫄깃한 식감의 생지를 획득할 수 있도록 하고, 이렇게 획득한 쫄깃한 식감의 생지를 발효 봉투에 넣어 숙성함으로써 풍미가 깊어질 수 있도록 도모한다.The material kneading step (S14) includes a first kneading step (S14-1) of kneading the dough at high speed for 7 to 8 minutes, a second kneading step (S14-2) of kneading the dough at low speed for 2 to 3 minutes, It consists of a dough maturation step (S14-3) in which the dough that has been kneaded is placed in a bag for fermentation, put in a freezer at minus 12 to 13 ° C, and aged for 11 to 12 hours. It is possible to obtain the dough, and the chewy texture obtained in this way is put into a fermentation bag and aged to deepen the flavor.
상기와 같은 과정을 거쳐 획득한 생지는 도우 성형단계(S20)를 통해 피자 도우의 외형을 갖게 된다. 이에 따라 생지를 도우용 롤러기에 넣고 원형으로 성형하는 도우 전개단계(S21)와, 롤러 스파이크를 이용하여 도우의 표면에 복수의 구멍을 천공하는 도우 천공단계(S22)가 필요하다.The dough obtained through the above process has the appearance of pizza dough through the dough forming step (S20). Accordingly, a dough spreading step (S21) of putting the dough into a dough roller machine and forming it into a circular shape, and a dough punching step (S22) of punching a plurality of holes on the surface of the dough using roller spikes are required.
상기 도우 전개단계(S21)는 생지를 롤러기에 넣고 회전시키면서 원형으로 펼치는 단계이다. 상기 도우 전개단계(S21)는 도우를 펼치는 방식에 따라 오리지널 피자(Original pizza)와 씬피자(Thin pizza)로 구분될 수 있다. 오리지널 피자의 경우 도우 자체가 두께운 빵의 형태로 이루어져 쫄깃한 식감을 자아낼 수 있고, 특히 도우의 가장자리가 동그랗게 부푼 형태로 피자에 장식된 토핑이 외부로 흘러내리는 것을 방지하며, 사용자의 파지를 허용하여 섭취를 용이하게 하는 등의 이점이 있다. 다만 오리지널 피자의 경우 가장자리가 두껍기 때문에 퍽퍽하고 질기므로 가장자리의 섭취를 꺼려하는 사람이 간혹 있다. 씬피자의 경우 모든 면이 얇은 두께로 이루어져 용이한 섭취와 함께 바삭한 식감을 자아낼 수 있으나, 오리지널 피자와 달리 손으로 잡고 섭취 시 손에 토핑이 묻을 수 있기 때문에 파지에 다소 불편함이 있을 순 있다.The dough spreading step (S21) is a step of putting the dough into a roller machine and spreading it in a circular shape while rotating. The dough spreading step (S21) can be divided into original pizza and thin pizza according to the method of spreading the dough. In the case of the original pizza, the dough itself is made in the form of thick bread, which can create a chewy texture, and in particular, the rounded edge of the dough prevents the toppings decorated on the pizza from flowing to the outside, and allows users to grip. It has the advantage of facilitating intake. However, in the case of the original pizza, some people are reluctant to eat the edges because the edges are thick and chewy. In the case of thin pizza, all sides are made of thin thickness, so it can be easily eaten and have a crispy texture.
상기 도우 천공단계(S22)는 도우의 표면에 아주 작은 직경의 구멍을 내는 작업이다. 도우에 구멍을 내는 작업은 롤러 스파이크라는 도구를 활용하며, 롤러 스파이크란 롤러의 표면에 복수의 스파이크가 설정 패턴으로 형성된 것으로써 이를 도우의 표면에 문질러 스파이크로 하여금 구멍을 내게 하는 작업을 말한다.The dough punching step (S22) is an operation of making a very small diameter hole on the surface of the dough. The work of making holes in the dough utilizes a tool called roller spikes, and the roller spikes are a plurality of spikes formed in a set pattern on the surface of the roller, which means that the spikes make holes by rubbing them on the surface of the dough.
상기와 같이 도우에 구멍을 내는 이유는 도우의 내부까지 공기와 열의 소통을 유도하여 균일하게 구워질 수 있도록 하기 위함이다.The reason for making holes in the dough as described above is to induce communication of air and heat to the inside of the dough so that it can be baked uniformly.
한편, 본 발명의 생지에는 흑미 복합 발효물이 더 첨가될 수 있다.Meanwhile, complex fermented black rice may be further added to the dough of the present invention.
상기 흑미 복합 발효물은 설탕물을 제조할 때 설탕과 이스트와 함께 혼합된다. 상기 흑미 복합 발효물은 흑미를 분해 효소처리하여 얻은 흑미액상배지에 상황버섯균사를 배양하여 최종적으로 얻을 수 있는 발효물로써, 상세한 획득 방법은 하기와 같다.The complex fermented black rice is mixed with sugar and yeast when preparing sugar water. The complex fermented product of black rice is a fermented product that can finally be obtained by culturing Phellinus Phellinus hyphae in a black rice liquid medium obtained by treating black rice with a degrading enzyme, and the detailed acquisition method is as follows.
상기 흑미 복합 발효물은 전분분해효소(amylase)와 단백질분해효소(protease)를 이용하여 흑미를 분해 효소처리하여 흑미액상배지를 제조하는 배지 제조 제1단계(S1);와, 흑미액상배지를 120 내지 121℃의 조건에서 25 내지 30분간 멸균처리하여 상황버섯균사 배양을 위한 최종 액상배지를 제조하는 배지 제조 제2단계(S2);와, 상황버섯균사 종균배양액을 최종 액상배지에 9 내지 10%(v/v)를 접종하고, 27 내지 28℃의 조건에서 6 내지 7일간 배양하여 상황버섯균사 배양산물을 획득하는 배양산물 획득단계(S3);와, 배양산물에 세포벽 분해효소를 처리하고, 추출 및 살균처리한 후 실온에서 냉각처리하고, 동결건조기를 이용하여 동결건조하는 배양산물 건조단계(S4);와, 동결건조된 배양산물을 39 내지 40mesh의 크기로 분쇄하는 배양산물 분쇄단계(S5);를 거쳐 제조된다.The black rice complex fermented product is treated with enzymes to digest black rice using starch degrading enzyme (amylase) and protease to prepare black rice liquid medium (S1); and, the black rice liquid medium is 120 A second step (S2) of preparing a medium for preparing a final liquid medium for culturing Phellinus Phellinus Phellinus by sterilization for 25 to 30 minutes at a temperature of 121 ° C. (S2); (v / v) and cultured for 6 to 7 days at 27 to 28 ° C. to obtain a cultured product of Phellinus Phellinus Phellinus (S3); and, treating the cultured product with a cell wall decomposing enzyme, After extraction and sterilization, cooling at room temperature, drying the culture product using a freeze dryer (S4); and crushing the culture product to a size of 39 to 40 mesh (S5). );
아래 실시예 1은 본 발명이 제안하는 흑미 복합 발효액의 항산화 성분 및 항산화 활성 수준을 측정한 것이다.Example 1 below measures the antioxidant component and antioxidant activity levels of the complex fermentation broth of black rice proposed by the present invention.
1. 총페놀, 총플라보노이드, proanthocyanidin 함량 측정 방법1. Method for measuring total phenol, total flavonoid, and proanthocyanidin content
1) 총페놀 함량1) Total phenol content
총페놀 함량은 Folin-Ciocalteau의 방법을 변형하여 Folin-Ciocalteu’s phenol reagent가 시료의 페놀성 화합물에 의해 환원된 결과 몰리브덴 청색으로 발색하는 것을 원리로 분석하였다. 각 시료 1 mL에 2% sodium carbonate 용액 1 mL와 10% Folin-Ciocalteu’s reagent 1 mL를 혼합하여 1시간 방치 후 microplate reader(Molecular Devices, Sunnyvale, CA, USA)로 750 nm에서 흡광도를 측정하였으며, gallic acid를 이용하여 작성한 표준곡선(y=11.3x+0.0403, R2=0.9999)으로 부터 함량을 구하였다.The total phenol content was analyzed by modifying the method of Folin-Ciocalteau on the principle that Folin-Ciocalteu's phenol reagent develops a molybdenum blue color as a result of reduction by the phenolic compound of the sample. 1 mL of each sample was mixed with 1 mL of 2% sodium carbonate solution and 1 mL of 10% Folin-Ciocalteu's reagent, left for 1 hour, and then the absorbance was measured at 750 nm with a microplate reader (Molecular Devices, Sunnyvale, CA, USA). The content was obtained from the standard curve (y = 11.3x + 0.0403, R2 = 0.9999) prepared using acid.
2) 총플라보노이드 함량2) Total flavonoid content
총플라보노이드 함량은 Moreno 등의 방법을 이용하여 비색 정량하였다. 시료 0.5 mL에 95% EtOH 1.5 mL, 10% aluminium nitrate 0.1 mL, 1 M potassium acetate 0.1 mL와 증류수 2.8 mL를 각각 첨가하여 혼합한 후 상온에서 30분간 정치하여 반응시킨 다음 microplate reader (Molecular Devices)로 415 nm에서 흡광도를 측정하였다. 플라보노이드 함량은 rutin을 이용하여 작성한 표준곡선(y=3.1713x +0.007, R2=0.9999)으로부터 함량을 구하였다.Total flavonoid content was colorimetrically quantified using the method of Moreno et al. To 0.5 mL of the sample, 1.5 mL of 95% EtOH, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate, and 2.8 mL of distilled water were added and mixed, and allowed to stand at room temperature for 30 minutes to react. Absorbance was measured at 415 nm. The flavonoid content was obtained from a standard curve (y=3.1713x +0.007, R2=0.9999) prepared using rutin.
3) Proanthocyanidin 함량3) Proanthocyanidin content
Proanthocyanidin 함량은 vanillin-HCl 방법을 사용하여 측정하였다. 시료 0.5 mL을 갈색시험관에 취하여 4% vanillin 용액 3 mL를 첨가하고 혼합한 후, 진한 염산 1.5 mL를 첨가하고 15분간 반응시킨 후 microplate reader (Molecular Devices)로 490 nm에서 흡광도를 측정하였으며, proanthocyanidin 함량은 (+)-catechin을 이용하여 작성한 표준곡선(y=2.1885x-0.0064, R2=0.9998)으로부터 함량을 구하였다.Proanthocyanidin content was measured using the vanillin-HCl method. 0.5 mL of the sample was taken in a brown test tube, 3 mL of a 4% vanillin solution was added and mixed, and 1.5 mL of concentrated hydrochloric acid was added and reacted for 15 minutes. The absorbance was measured at 490 nm with a microplate reader (Molecular Devices), and the proanthocyanidin content The content was obtained from a standard curve (y=2.1885x-0.0064, R2=0.9998) prepared using silver (+)-catechin.
2. 총페놀, 총플라보노이드, proanthocyanidin 함량의 측정 결과2. Measurement results of total phenol, total flavonoid, and proanthocyanidin content
흑미 복합 발효액의 항산화 성분은 총페놀, 총플라보노이드 및 proanthocyanidin 함량을 측정하였으며 1g에 해당하는 항산화 성분을 mg으로 수치를 지정하였다. 흑미 복합 발효액의 총페놀은 저분자 발효물에서 40.5 mg GAE/g이 측정되었고, 고분자 발효물에서는 10.5 mg GAE/g이 측정되었다. 또한, 총플라보노이드 및 proanthocyanidin 함량도 저분자 발효물에서 각각 39.4±0.8 mg RE/g 및 32.9±1.4 mg CE/g로 측정되었다.The total phenol, total flavonoid, and proanthocyanidin contents of the antioxidant component of the fermented black rice complex were measured, and the value of the antioxidant component corresponding to 1 g was designated as mg. The total phenol content of the fermented black rice complex was 40.5 mg GAE/g in the low-molecular fermentation product and 10.5 mg GAE/g in the high-molecular fermentation product. In addition, the total flavonoid and proanthocyanidin contents were measured as 39.4±0.8 mg RE/g and 32.9±1.4 mg CE/g, respectively, in the low molecular fermented product.
대조군으로는 항산화 성분이 뛰어나다고 알려진 whole grain(현미), endosperm(배유) 및 rice bran(미강)을 사용하였으며, 대조군의 총페놀 함량은 각각 6.59, 0.35 및 30.51 mg/g으로 흑미 복합 발효액의 항산화 성분이 높은 것으로 나타났으며, 대조군의 총플라보노이드 및 proanthocyanidin 함량도 각각 14.05 및 11.04 mg/g으로 흑미 복합 발효액의 성분이 더욱 우수한 것을 알 수 있었다.As a control group, whole grain (brown rice), endosperm (endosperm), and rice bran (rice bran) known to have excellent antioxidant properties were used. The total flavonoid and proanthocyanidin contents of the control group were 14.05 and 11.04 mg/g, respectively, suggesting that the black rice complex fermented liquid had more excellent components.
아래 실시예 2는 DPPH radical scavenging activity의 함량을 측정한 것이다.Example 2 below measures the content of DPPH radical scavenging activity.
1. DPPH radical scavenging activity의 측정 방법1. Measurement method of DPPH radical scavenging activity
자유 라디칼(free radical)로 특유의 색을 나타나게 되나 전자나 수소원자에 의해 전자가 쌍이 되어 비라디칼이 되면 특유의 색이 사라지게 되는 DPPH의 화학적 성질을 이용한 방법이으로 측정하였다. 실험 방법은 시료 0.2 mL에 ethanol을 사용하여 용해시킨 0.4 mM DPPH 용액 0.8 mL을 첨가하여 혼합한 뒤 10분 동안 반응시킨 후 microplate reader (Molecular Devices)를 사용하여 517 nm에서 흡광도의 값을 측정하였다.It was measured by a method using the chemical properties of DPPH, which shows a unique color due to free radicals, but disappears when electrons are paired by electrons or hydrogen atoms to become non-radical. In the experimental method, 0.8 mL of a 0.4 mM DPPH solution dissolved in ethanol was added to 0.2 mL of the sample, mixed, reacted for 10 minutes, and the absorbance value was measured at 517 nm using a microplate reader (Molecular Devices).
2. DPPH radical scavenging activity의 측정 결과2. Measurement results of DPPH radical scavenging activity
<DPPH 측정 결과 및 대조군과의 비교 그래프><DPPH measurement results and comparison graph with control group>
상기 표 1에서 AsA는 Ascorbic acid이고, PF는 Polysaccharide fraction이며, FBR는 Fermented black rice이고, LF: Low molecular fraction이다.In Table 1, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.
표 1에서 알 수 있듯이 흑미 복합 발효액의 항산화 활성 평가는 다양한 in vitro 모델(DPPH, ABTS, reducing power, FRAP)을 이용하여 측정하였다. DPPH 라디칼 소거능의 경우 양성대조군으로 사용된 ascorbic acid (0.1 mg/mL)는 88.24±0.18%로 매우 높은 DPPH 라디칼 소거능을 보인 반면 흑미 복합 발효액, 고분자 발효액 및 저분자 발효액에서 각각 60.44±2.61, 29.72±0.41 및 78.47±0.94%의 소거활성을 보여 양성대조군 보다는 낮은 항산화 활성을 보였다. 저분자 발효액의 경우, 흑미 복합 발효액의 저분자 발효액에 비해 높은 항산화 활성을 보였고 이는 총페놀, 총플라보노이드, proanthocyanidin의 함량과 유사한 경향을 보였다.As shown in Table 1, the antioxidant activity of the fermented black rice complex was evaluated using various in vitro models (DPPH, ABTS, reducing power, FRAP). In the case of DPPH radical scavenging activity, ascorbic acid (0.1 mg/mL) used as a positive control showed a very high DPPH radical scavenging activity of 88.24±0.18%, while black rice complex fermentation broth, high-molecular fermentation broth, and low-molecular fermentation broth showed 60.44±2.61 and 29.72±0.41, respectively. and 78.47±0.94% of the scavenging activity, showing lower antioxidant activity than the positive control group. In the case of the low molecular fermented broth, the antioxidant activity was higher than that of the low molecular fermented black rice complex fermented broth, which was similar to the contents of total phenols, total flavonoids, and proanthocyanidin.
아래 실시예 3은 ABTS radical scavenging activity의 함량을 측정한 것이다.Example 3 below measures the content of ABTS radical scavenging activity.
1. ABTS radical scavenging activity의 측정 방법1. Method for measuring ABTS radical scavenging activity
ABTS 라디칼 소거능 측정은 Roverta 등(11)의 방법으로 측정 하였다. 7 mM ABTS 용액과 2.45 mM potassium persulfate 용액을 빛을 차단한 상태로 16시간동안 상온에서 반응시켜 ABTS 양이온을 형성시킨 후 흡광도 값이 0.70±0.02가 되도록 무수에탄올을 사용하여 조절하여 시료 10 μL에 첨가하고 6분 동안 반응시켜 microplate reader (Molecular Devices)를 사용하여 750 nm에서 흡광도의 값을 측정하였다.ABTS radical scavenging ability was measured by the method of Roberta et al. (11). A 7 mM ABTS solution and a 2.45 mM potassium persulfate solution are reacted at room temperature for 16 hours while blocking light to form ABTS cations, and then adjusted with anhydrous ethanol so that the absorbance value is 0.70±0.02 and added to 10 μL of the sample. After reacting for 6 minutes, the absorbance value was measured at 750 nm using a microplate reader (Molecular Devices).
2. ABTS radical scavenging activity의 측정 결과2. Measurement results of ABTS radical scavenging activity
<ABTS 측정 결과 및 대조군과의 비교 그래프><ABTS measurement results and comparison graph with the control group>
상기 표 2에서 AsA는 Ascorbic acid이고, PF는 Polysaccharide fraction이며, FBR는 Fermented black rice이고, LF: Low molecular fraction이다.In Table 2, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.
상기 표 2에서 알 수 있듯이 ABTS 라디칼 소거능의 경우에도 DPPH 라디칼 소거능과 유사한 경향을 보였다. 흑미 복합 발효액, 고분자 발효액 및 저분자 발효액의 ABTS 라디칼 소거능은 각각 14.22±4.16, 3.58±3.44 및 41.77±1.77%으로 나타나 저분자 발효액에서 가장 높은 항산화 활성을 나타내었다.As can be seen from Table 2, ABTS radical scavenging activity showed a similar tendency to DPPH radical scavenging activity. The ABTS radical scavenging abilities of the black rice complex fermentation broth, high molecular fermentation broth, and low molecular fermentation broth were 14.22±4.16, 3.58±3.44, and 41.77±1.77%, respectively, showing the highest antioxidant activity in the low molecular fermentation broth.
아래 실시예 4는 Reducing power의 함량을 측정한 것이다.Example 4 below measures the content of reducing power.
1. Reducing power의 측정 방법1. How to measure reducing power
Reducing power는 Oyaizu의 방법을 변형하여 측정하였다. 시료 0.5 mL, 0.2 M sodium phosphate buffer 2.5 mL와 1% potassium ferricyanide 2.5 mL를 혼합하여 50℃에서 20분간 반응시켰다. 반응시킨 혼합용액에 trichloroacetic acid 2.5 mL을 넣어준 후 10분 동안 원심분리기(Hanil Science Industrial Co., Ltd, Seoul, Korea)를 사용하여 원심분리 한 후 상층액 2.5 mL과 3차 증류수 2.5 mL 그리고 0.1% Iron (III) chloride 0.5 mL을 넣어준 후 혼합하여 microplate reader를 사용하여 655 nm에서 흡광도를 측정하였다.Reducing power was measured by modifying Oyaizu's method. 0.5 mL of the sample, 2.5 mL of 0.2 M sodium phosphate buffer and 2.5 mL of 1% potassium ferricyanide were mixed and reacted at 50°C for 20 minutes. After adding 2.5 mL of trichloroacetic acid to the reacted mixed solution and centrifuging for 10 minutes using a centrifuge (Hanil Science Industrial Co., Ltd, Seoul, Korea), 2.5 mL of the supernatant, 2.5 mL of tertiary distilled water and 0.1 After adding 0.5 mL of % Iron (III) chloride, the mixture was mixed and the absorbance was measured at 655 nm using a microplate reader.
2. Reducing power의 측정 결과2. Reducing power measurement result
<Reducing power 측정 결과 및 대조군과의 비교 그래프><Reducing power measurement result and comparison graph with control group>
상기 표 3에서 AsA는 Ascorbic acid이고, PF는 Polysaccharide fraction이며, FBR는 Fermented black rice이고, LF: Low molecular fraction이다.In Table 3, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.
상기 표 3에서 알 수 있듯이 Reducing power의 경우에도 대조군이 저분자 발효액에서 0.56±0.02로 흑미 복합 발효액(0.21±0.00) 및 고분자 발효액(0.10±0.00)에 비하여 유의적으로 높은 항산화 활성을 나타냈다.As can be seen from Table 3, even in the case of reducing power, the control group showed significantly higher antioxidant activity at 0.56 ± 0.02 in the low-molecular fermentation broth, compared to the black rice complex fermentation broth (0.21 ± 0.00) and the high-molecular fermentation broth (0.10 ± 0.00).
아래 실시예 5는 FRAP의 함량을 측정한 것이다.Example 5 below measures the content of FRAP.
1. FRAP의 측정 방법1. FRAP measurement method
Benzie & Stranin의 방법을 변형하여 측정하였다. 300 mM sodium acetate buffer (pH 3.6), 10 mM TPTZ, 20 mM FeCl·6H2O를 10:1:1로 혼합하여 혼합용액 1.5 mL, 시료 50 μL, 증류수 150 μL를 각각 혼합하여 37℃에서 4분간 반응시킨 후 microplate reader (Molecular Devices)를 사용하여 595 nm에서 흡광도를 측정하였다.It was measured by modifying the method of Benzie & Stranin. Mix 300 mM sodium acetate buffer (pH 3.6), 10 mM TPTZ, and 20 mM FeCl 6H2O in a 10:1:1 ratio, mix 1.5 mL of the mixed solution, 50 μL of sample, and 150 μL of distilled water, respectively, and react at 37℃ for 4 minutes. After that, the absorbance was measured at 595 nm using a microplate reader (Molecular Devices).
2. FRAP의 측정 결과2. FRAP measurement results
<FRAP 측정 결과 및 대조군과의 비교 그래프><FRAP measurement results and comparison graph with the control group>
상기 표 4에서 AsA는 Ascorbic acid이고, PF는 Polysaccharide fraction이며, FBR는 Fermented black rice이고, LF: Low molecular fraction이다.In Table 4, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.
상기 표 4에서 알 수 있듯이 산화 및 환원 반응에 의하여 식품에 함유된 페놀성 화합물에 의해 Fe3+를 Fe2+로 환원시키는 원리를 이용하여 항산화 활성을 평가하는 FRAP의 경우에도 DPPH, ABTS 및 reducing power의 결과와 같은 경향을 나타내 대조군의 저분자 발효액에서 흑미 복합 발효액에 비하여 유의적으로 높은 항산화 활성을 보였다.As can be seen from Table 4 above, even in the case of FRAP, which evaluates antioxidant activity using the principle of reducing Fe3+ to Fe2+ by phenolic compounds contained in food by oxidation and reduction reactions, the results of DPPH, ABTS and reducing power and In the same trend, the low-molecular fermentation broth of the control group showed significantly higher antioxidant activity than that of the black rice complex fermentation broth.
아래 실시예 6은 아질산염 소거능을 측정한 것이다.Example 6 below measures the nitrite scavenging ability.
1. 아질산염 소거능의 측정 방법1. Method for measuring nitrite scavenging activity
아질산염 소거능은 griess reagent assay 방법에 따라 시료 1 mL에 1 mM NaNO2 용약 1 mL를 가한 뒤 0.1 N HCl을 이용하여 각각 pH 1.2로 pH meter (pH 510, Eutech Co.,Anyang, Korea)를 사용하여 보정한 후 이 용액을 37℃에서 1시간 반응시킨 다음 반응액 1 mL를 취하여 2% acetic acid 5 mL와 30% acetic acid 용액으로 용해한 griess reagent 0.4 mL를 가하고 잘 혼합하여 실온에서 15분간 방치한 후 microplate reader(Molecular Devices)를 사용하여 520 nm에서 흡광도를 측정하였다.Nitrite scavenging ability was calibrated using a pH meter (pH 510, Eutech Co., Anyang, Korea) at pH 1.2 using 0.1 N HCl after adding 1 mL of 1 mM NaNO2 solution to 1 mL of sample according to the griess reagent assay method. After reacting this solution at 37℃ for 1 hour, take 1 mL of the reaction solution, add 0.4 mL of griess reagent dissolved in 5 mL of 2% acetic acid and 30% acetic acid solution, mix well, and leave at room temperature for 15 minutes, then microplate Absorbance was measured at 520 nm using a reader (Molecular Devices).
2. FRAP의 측정 결과2. FRAP measurement results
<아질산염 소거능 측정 결과 및 대조군과의 비교 그래프><Nitrite scavenging ability measurement result and comparison graph with control group>
상기 표 5에서 AsA는 Ascorbic acid이고, PF는 Polysaccharide fraction이며, FBR는 Fermented black rice이고, LF: Low molecular fraction이다.In Table 5, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.
상기 표 5에서 알 수 있듯이 아민과 결합하여 발암물질 nitrosoamine을 생성하는 nitrite 소거 능력은 시료의 농도 1.0 mg/mL에서 측정한 결과, 양성대조군으로 사용된 ascorbic acid (0.1 mg/mL)에서는 64.67%의 아질산염 소거능을 보였으며, 저분자 발효액에서는 23.65%의 아질산염 소거능을 보였다. 하지만, 흑미 복합 발효액은 미비한 결과를 나타냈다.As can be seen in Table 5, the nitrite scavenging ability to generate the carcinogen nitrosoamine by combining with amine was measured at a concentration of 1.0 mg/mL of the sample, and ascorbic acid (0.1 mg/mL) used as a positive control was 64.67% It showed nitrite scavenging ability, and 23.65% of nitrite scavenging ability was shown in low molecular weight fermentation broth. However, the complex fermented broth of black rice showed poor results.
예컨대 식품의 가공 및 저장, 특히 수산물이나 식육제품에 첨가되어 독소생성 억제와 발색, 산패방지제로 널리 이용되고 있는 아질산염은 그 자체가 독성을 나타내어 일정농도 이상 섭취하게 되면 혈액 중의 헤모글로빈이 산화되어 메트헤모글로빈을 형성하며 메트헤모글로빈증 등 각종 중독을 일으키는 것으로 알려져 있다. 또한, 단백성 식품이나 의약품 및 잔류농약 등에 존재하는 2급, 3급 아민과의 nitroso화 반응, 위장 내의 낮은 산성조건에서 쉽게 일어나며 발암물질은 nitrosamine을 생성 할 수 있으므로 아질산염과 아민을 동시에 섭취했을 때 위에서 nitrosamine의 생성을 억제 할 수 있는 많은 연구가 진행되어 지고 있다. 한편, 팽이버섯 추출물의 기능적 특성 연구에서 팽이버섯 추출물에 함유된 폴리페놀성 물질들의 아질산염 소거능은 pH 3.0-6.0 보다 pH 1.2에서 비교적 높은 수치를 보였으며 이는 위장내의 낮은 pH 조건에서 nitrosamine 형성을 보다 효과적으로 억제할 수 있다고 알려진 바 있다.For example, nitrite, which is widely used as an inhibitor of toxin production, color development, and rancidity by being added to food processing and storage, especially aquatic products or meat products, is toxic in itself. It is known to cause various poisonings such as methemoglobinosis. In addition, nitrosation reaction with secondary and tertiary amines present in protein foods, pharmaceuticals, and pesticide residues easily occurs in low acidic conditions in the stomach, and carcinogens can produce nitrosamine, so when ingesting nitrite and amine at the same time A lot of research is being conducted to inhibit the production of nitrosamine in the stomach. Meanwhile, in a study on the functional properties of enoki mushroom extract, the nitrite scavenging ability of polyphenolic substances contained in enoki mushroom extract was relatively higher at pH 1.2 than at pH 3.0-6.0, indicating that nitrosamine formation was more effective under low pH conditions in the stomach. It has been known to be suppressed.
즉, pH 1.2 조건에서 측정한 저분자 발효액의 아질산염 소거능은 저분자 발효액에 함유된 페놀성 화합물들이 낮은 pH 조건에서도 비교적 안정하며 위장내에서의 nitrosoamine 형성을 효과적으로 억제할 수 있을 것으로 기대되었다.That is, the nitrite scavenging ability of the low-molecular fermentation broth measured at pH 1.2 was expected to be able to effectively inhibit the formation of nitrosoamine in the stomach, as the phenolic compounds contained in the low-molecular fermentation broth were relatively stable even under low pH conditions.
상기와 같이 흑미 복합 발효액은 배양 과정에서 자체 보유한 항산화 성분은 고스란히 유지되어 항균 및 항염 성능이 발휘되며, 페놀이나 플라보노이드 등 신체에 유해할 수 있는 성분들이 적극 감소되어 섭취에 지극히 안전한 생지를 제조하기 위한 첨가제로 매우 탁월하다.As described above, the antibacterial and anti-inflammatory properties of the black rice complex fermented liquid are maintained intact during the cultivation process, and components that can be harmful to the body, such as phenols and flavonoids, are actively reduced to produce dough that is extremely safe for consumption. Excellent as an additive.
상기와 같이 흑미 복합 발효물을 첨가하게 되면, 단순히 강력분에 흑미가루를 혼합하는 방식에 비해 흑미의 높은 풍미를 기대할 수 있고, 생지의 숙성 시 발효시간을 적극적으로 단축할 수 있어 보다 빠르게 제품을 생산할 수 있다.As described above, when the complex fermented black rice is added, a higher flavor of black rice can be expected compared to the method of simply mixing black rice powder with strong flour, and the fermentation time can be actively shortened during aging of the dough, so that products can be produced more quickly. can
또한, 흑미 복합 발효물에는 일반 흑미에 비해 영양성분이 강화됨은 물론, 앞서 언급한 항산화, 항암, 항궤양 등 흑미만의 다양한 항암효능이 적극 강화되어 보다 안전한 먹거리, 건강한 먹거리를 제공할 수 있다.In addition, the complex fermented black rice has enhanced nutrients compared to general black rice, as well as various anticancer effects unique to black rice, such as antioxidant, anticancer, and antiulcer, mentioned above, so that safer and healthier food can be provided.
상기와 같은 구성으로 이루어지는 본 발명의 건강식 피자도우의 제조방법은 설탕 이스트와 소금을 각 용해하여 개별 첨가함으로써 생지의 발효성을 극대화시키고, 나아가 물의 온도 및 특별한 반죽과정을 거쳐 보다 부드럽고 쫀득한 식감의 피자 도우를 완성할 수 있어 고객의 다양한 니즈를 충족할 수 있다.The manufacturing method of the healthy pizza dough of the present invention composed of the above configuration maximizes the fermentation of the dough by dissolving and adding sugar yeast and salt separately, and furthermore, through a water temperature and a special kneading process, a softer and chewier texture Pizza dough can be completed to meet the various needs of customers.
또한, 피자 도우에 흑미가 첨가됨에 따라 소량의 섭취에도 우수한 포만감을 느낄 수 있으며, 섭취 시 칼로리가 낮아 성인병 예방에 도움이 될 뿐만 아니라 흑미가 보유한 항산화, 항암, 항궤양 등 다양한 항암 효능을 취할 수 있는 등 건강 증진에 기여할 수 있다.In addition, as black rice is added to pizza dough, you can feel a sense of fullness even with a small amount of intake, and when ingested, it is low in calories, which not only helps prevent adult diseases, but also has various anti-cancer effects such as antioxidant, anti-cancer, and anti-ulcer, which black rice has. It can contribute to health promotion.
이상에서 설명한 본 발명은, 도면에 도시된 일실시 예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시 예가 가능하다는 점을 명확히 하여야 할 것이다. 따라서, 본 발명의 진정한 기술적 보호 범위는 첨부된 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술적 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The present invention described above has been described with reference to one embodiment shown in the drawings, but this is only exemplary, and those skilled in the art can make various modifications and equivalent other embodiments therefrom. will have to be clarified. Therefore, the true technical protection scope of the present invention should be construed by the appended claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.
S10. 생지 획득단계 S11. 정수 준비단계
S12. 소금물 준비단계 S13. 설탕물 준비단계
S14. 소재 반죽단계 S20. 도우 성형단계
S21. 도우 전개단계 S22. 도우 천공단계S10. Dough acquisition step S11. Purification preparation step
S12. Brine preparation step S13. Sugar water preparation step
S14. Material kneading step S20. Dough forming step
S21. Dough development step S22. Dough perforation step
Claims (5)
상기 생지 획득단계(S10)는 정수를 가열하여 미온수를 준비하는 정수 준비단계(S11);와, 정수 일부에 소금을 투입하여 용해하는 소금물 준비단계(S12);와, 잔여 정수에 설탕 및 이스트를 투입하여 용해하는 설탕물 준비단계(S13);와, 반죽기에 강력분, 흑미가루, 소금물, 설탕물, 카놀라유를 순차 투입한 후 저속반죽과 고속반죽을 교대로 실시하는 소재 반죽단계(S14);를 포함하고,
상기 소재 반죽단계(S14)는 생지를 7 내지 8분간 고속으로 반죽하는 제1반죽단계(S14-1);와, 생지를 2 내지 3분간 저속으로 반죽하는 제2반죽단계(S14-2);와, 반죽을 마친 생지를 발효용 봉투에 넣고, 영하 12 내지 13℃의 냉동고에 넣어 11 내지 12시간 동안 숙성하는 생지 숙성단계(S14-3);를 포함하고,
상기 설탕물은 흑미 복합 발효물이 더 첨가 및 용해된 것을 포함하되,
상기 흑미 복합 발효물은 전분분해효소(amylase)와 단백질분해효소(protease)를 이용하여 흑미를 분해 효소처리하여 흑미액상배지를 제조하는 배지 제조 제1단계(S1);와, 흑미액상배지를 120 내지 121℃의 조건에서 25 내지 30분간 멸균처리하여 상황버섯균사 배양을 위한 최종 액상배지를 제조하는 배지 제조 제2단계(S2);와, 상황버섯균사 종균배양액을 최종 액상배지에 9 내지 10%(v/v)를 접종하고, 27 내지 28℃의 조건에서 6 내지 7일간 배양하여 상황버섯균사 배양산물을 획득하는 배양산물 획득단계(S3);와, 배양산물에 세포벽 분해효소를 처리하고, 추출 및 살균처리한 후 실온에서 냉각처리하고, 동결건조기를 이용하여 동결건조하는 배양산물 건조단계(S4);와, 동결건조된 배양산물을 39 내지 40mesh의 크기로 분쇄하는 배양산물 분쇄단계(S5);로 이루어지는 것을 특징으로 하는 흑미가 함유된 고효능 건강식 피자도우의 제조방법.
Strong wheat flour; black rice flour; and sugar water mixed with yeast; and salt water; a dough obtaining step (S10) in which dough is obtained by stirring after being put into a kneading machine; and dough for pressing and molding dough into a set shape Forming step (S20); in the manufacturing method of high-efficiency healthy pizza dough containing black rice,
The dough obtaining step (S10) includes a water purification preparation step (S11) of heating purified water to prepare lukewarm water; and a brine preparation step (S12) of dissolving salt by introducing salt into a portion of purified water; and adding sugar and yeast to the remaining purified water. A sugar water preparation step (S13) in which sugar water is added and dissolved; and a material kneading step (S14) in which strong flour, black rice flour, salt water, sugar water, and canola oil are sequentially added to the kneader, and then low-speed and high-speed kneading are alternately performed. include,
The material kneading step (S14) includes a first kneading step (S14-1) of kneading dough at high speed for 7 to 8 minutes; and a second kneading step (S14-2) of kneading dough at low speed for 2 to 3 minutes; And, a dough aging step (S14-3) of putting the kneaded dough into a fermentation bag and putting it in a freezer at minus 12 to 13 ° C to mature for 11 to 12 hours;
The sugar water includes a black rice complex fermented product further added and dissolved,
The black rice complex fermented product is treated with enzymes to digest black rice using starch degrading enzyme (amylase) and protease to prepare black rice liquid medium (S1); and, the black rice liquid medium is 120 A second step (S2) of preparing a medium for preparing a final liquid medium for culturing Phellinus Phellinus Phellinus by sterilization for 25 to 30 minutes at a temperature of 121 ° C. (S2); (v / v) and cultured for 6 to 7 days at 27 to 28 ° C. to obtain a cultured product of Phellinus Phellinus Phellinus (S3); and, treating the cultured product with a cell wall decomposing enzyme, Extraction and sterilization, followed by cooling at room temperature, drying the culture product using a freeze dryer (S4); and crushing the culture product to a size of 39 to 40 mesh (S5 ); Manufacturing method of high-efficiency healthy pizza dough containing black rice, characterized in that consisting of.
상기 소금물은 꽃소금을 36 내지 37℃의 정수에 용해하여 제조되고,
상기 꽃소금은 염화나트륨 함량이 80 내지 100% 이내인 것을 포함하는 흑미가 함유된 고효능 건강식 피자도우의 제조방법.
According to claim 1,
The brine is prepared by dissolving flower salt in purified water at 36 to 37 ° C.
The flower salt is a method for producing a high-efficiency healthy pizza dough containing black rice comprising a sodium chloride content of 80 to 100%.
상기 도우 성형단계(S20)는,
생지를 도우용 롤러기에 넣고 원형으로 성형하는 도우 전개단계(S21);
롤러 스파이크를 이용하여 도우의 표면에 복수의 구멍을 천공하는 도우 천공단계(S22);
를 포함하는 흑미가 함유된 고효능 건강식 피자도우의 제조방법.According to claim 1,
In the dough forming step (S20),
A dough spreading step (S21) of putting the dough into a dough roller and forming it into a circular shape;
Dough punching step (S22) of punching a plurality of holes on the surface of the dough using roller spikes;
A method for producing a high-efficiency healthy pizza dough containing black rice.
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