Seaweed bread with Fucoidan and Manufacturing method using the same

Abstract

The present invention relates to seaweed bread containing fucoidan capable of controlling blood sugar and a method for manufacturing the same, and to seaweed bread and a method for manufacturing the same that allows consumers who need a diabetic diet to enjoy bread consumption without burden.

Description

Technology Field

[0001] The present invention relates to seaweed bread containing fucoidan capable of controlling blood sugar and a method for manufacturing the same, and to seaweed bread and a method for manufacturing the same that allows consumers who need a diabetic diet to enjoy bread consumption without burden. Background Technology

[0002] In Korea, seaweed has been consumed as food for a long time, though not as extensively as marine animals. However, recently, due to the polyphenols, vitamins, plant-based proteins, and minerals it contains, seaweed is gaining attention in the United States as one of the next-generation superfoods. Furthermore, riding the wave of the recent wellness trend, research on the nutritional components of seaweed is currently being conducted very actively.

[0003] Furthermore, while seaweed has long been consumed in Korea and neighboring Asian countries, recent discoveries regarding its potential health-promoting effects—such as heavy metal removal, antihypertensive, hyperlipidemia prevention, anticancer, anti-inflammatory, antioxidant, and antibacterial activities—have led to a shift in Europe. People are no longer limiting their use of seaweed to merely as ingredients for functional foods and pharmaceuticals, but are actively consuming it as food.

[0004] Seaweed contains various useful substances, but fucoidan and mineral components are particularly noteworthy.

[0005] In particular, interest is growing in the various functionalities expressed by fucoidan, a high-molecular-weight polysaccharide contained in brown algae such as seaweed and kelp, which have been consumed for a long time in East Asia, including Korea, Japan, and China.

[0006] Meanwhile, according to the Korean Diabetes Association in 2022, research results were released showing that the prevalence of diabetes among the entire population of Korea continues to increase.

[0007] Diabetes is a disease in which a deficiency of insulin secreted by the pancreas prevents the body from properly utilizing nutrients obtained through food intake, leading to metabolic abnormalities. Diabetic patients must always pay attention to their diet to maintain normal blood sugar levels. For instance, regarding diets known as diabetic diets or carbohydrate-restricted diets, these meals consist of ingredients that help lower blood sugar, while various seasonings, particularly simple sugars such as refined sugar and refined flour, must be strictly limited.

[0008] However, due to strict fasting and restrictions on permissible foods, such diabetic diets cause diabetic patients to constantly feel hungry and induce mental stress stemming from the fact that they cannot eat the foods they desire to their heart's content.

[0009] Accordingly, there is a need to develop food products suitable as snacks for diabetic patients that do not cause a rapid rise in blood sugar even when consumed frequently. In particular, regarding bread, which is a popular snack food loved by people of all ages, there is a need for a method to produce bread as a healthy food that can be consumed without burden by diabetic patients while maintaining the unique aroma and texture of ordinary bread. Prior art literature

[0010] Korean Patent Publication No. 10-2009-0099374 The problem to be solved

[0011] The objective of the present invention is to provide a bread and a method for manufacturing the same by manufacturing a seaweed bread utilizing the blood sugar-increasing function of fucoidan, which can provide an abundant supply of beneficial components of seaweed while allowing consumers who require a diabetic diet to enjoy bread consumption without burden. means of solving the problem

[0012] To solve the above problem, the present invention provides a method for manufacturing seaweed bread containing fucoidan,

[0013] Step of preparing the starter dough and aging it;

[0014] A step of mixing the above-mentioned middle dough and the first dough containing fucoidan;

[0015] A step of first fermenting the first dough after the above mixing;

[0016] A step of dividing the above-mentioned fermented first dough into portions and shaping them;

[0017] Step of intermediate fermenting the above divided dough;

[0018] A step of mixing the first dough and the second dough containing sea tangle;

[0019] A step of shaping the above-mentioned mixed second dough into a desired shape;

[0020] A step of secondary fermenting of the molded second dough; and

[0021] The above fermented dough includes the step of blanching it in boiling water and then baking it in an oven. Effects of the invention

[0022] The seaweed bread containing fucoidan according to the present invention can be manufactured so that consumers who require a diabetic diet can enjoy eating bread with high satisfaction without any burden. Brief explanation of the drawing

[0023] Figure 1 is a photograph of seaweed bread containing fucoidan according to the present invention. Specific details for implementing the invention

[0024] The present invention will be described in more detail below.

[0026] The present invention relates to a method for manufacturing seaweed bread containing fucoidan, characterized by comprising the following steps:

[0027] Step of preparing the starter dough and aging it;

[0028] A step of mixing the above-mentioned middle dough and the first dough containing fucoidan;

[0029] A step of first fermenting the first dough after the above mixing;

[0030] A step of dividing the above-mentioned fermented first dough into portions and shaping them;

[0031] Step of intermediate fermenting the above divided dough;

[0032] A step of mixing the first dough and the second dough containing sea tangle;

[0033] A step of shaping the above-mentioned mixed second dough into a desired shape;

[0034] A step of secondary fermenting of the molded second dough; and

[0035] The step of blanching the fermented dough in boiling water and then baking it in an oven.

[0037] In one embodiment of the present invention, the sponge dough may be a mixture of strong flour, sugar, salt, edible oil, whole wheat flour, yeast, and water.

[0038] At this time, it is desirable to mix the starter dough to 80% until white spots are visible in the dough, then let it mature, and then mix it to 100% until the entire dough turns a completely yellow cream color after adding fucoidan.

[0039] In addition, each ingredient can be added in separate batches of 2 to 4 to prevent clumping, and the mixture can be mixed evenly until the entire starter dough turns a light yellow cream color. After mixing, the starter dough can be formed into one large mass.

[0040] The above aging may be performed by covering the above-mentioned dough mass with plastic wrap and maintaining it at 21 to 24°C for 10 to 20 hours. The above aging may be completed when the above-mentioned dough mass swells up into a dome shape and the center of the dome begins to collapse and become flat.

[0041] It is preferable to perform the above fermentation at a temperature of room temperature (25 ℃) to 40 ℃, and it is preferable to perform the first fermentation for 1 to 3 hours, and the intermediate and second fermentations for 15 to 30 minutes.

[0043] In one embodiment of the present invention, the strong flour may be included in an amount of 25 to 35 weight%, for example, 29 weight%, based on 100 weight% of the total starter dough. The whole wheat flour may be included in an amount of 25 to 35 weight%, for example, 29 weight%, based on 100 weight% of the total starter dough. The water may be included in an amount of 30 to 40 weight%, for example, 35 weight%, based on 100 weight% of the total starter dough. The yeast and edible oil may each be included in an amount of 0.01 to 2 weight%, for example, 2 weight%, based on 100 weight% of the total starter dough. The sugar and salt may each be included in an amount of 0.01 to 1 weight%, for example, 1 weight%, based on 100 weight% of the total starter dough.

[0045] In one embodiment of the present invention, the fucoidan in the first dough is characterized by being included in an amount of 1 to 5 parts by weight per 100 parts by weight of strong flour.

[0046] In one embodiment of the present invention, the sea tangle is characterized by being included in an amount of 1 to 5 parts by weight per 100 parts by weight of the strong flour.

[0048] The present invention relates to seaweed bread containing fucoidan.

[0049] In one embodiment of the present invention, the seaweed bread is characterized by comprising 200g of strong flour, 240g of water, 12g of yeast, 8g of salt, 8g of sugar, 12g of edible oil, 200g of whole wheat flour, 5g of Ecklonia cava, and 2g of fucoidan.

[0051] In one embodiment of the present invention, the fermented first dough can be divided into portions and shaped by rounding.

[0052] The above rounding refers to the process of pressing the dough with one's hands to tuck the edges in and stretch the clean center to form a ball shape, thereby making the surface taut. When performing the above rounding, it is preferable not to apply excessive force, but to use relatively weak force and to simply perform it 1 to 5 times, specifically 1 to 3 times. Increasing the number of rounding cycles may strengthen the gluten, which may slow down digestion.

[0054] In one embodiment of the present invention, the second dough can be pressed by hand to release gas and molded into a desired shape.

[0055] The above molding may, for example, be made by folding the second dough into three sections to form a circular ring donut shape with a diameter of 12 to 13 cm, but there are no significant restrictions on the shape or form.

[0057] In one embodiment of the present invention, the step of baking the dough in an oven may be performed. The baking step may be performed for 15 minutes to 25 minutes at a temperature range of 160 to 200°C.

[0058] In addition, you can perform a step of blanching the dough in boiling water for 10 seconds before baking it in the oven. Blanching the fermented dough causes the gas inside the dough to expand, so this prevents it from rising further in the oven.

[0060] In one embodiment of the present invention, the seaweed bread may further include a sauce that improves color.

[0061] The above-mentioned color-improving sauce is characterized by using natural ingredients so as not to use artificial additives or synthetic sweeteners, thereby lowering the possibility of allergic reactions or side effects and not harming health, while ensuring excellent color improvement without discoloration.

[0062] The above natural materials include any one selected from the group consisting of paprika powder, red yeast rice powder, and raspberry extract for emphasizing a red color, any one selected from the group consisting of turmeric and Phellodendron bark for emphasizing a yellow color, and any one selected from the group consisting of paprika powder, broccoli powder, and spinach powder for emphasizing a green color.

[0063] The above paprika powder is 0.05 kg to 0.2 kg, red yeast rice powder is 0.05 kg to 0.2 kg, raspberry extract is 0.1 L to 0.3 L, turmeric is 0.05 kg to 0.2 kg, and Phellodendron bark is 0.05 kg to 0.2 kg, and the above broccoli powder and spinach powder are 0.05 kg to 0.2 kg.

[0064] The above natural material is characterized by being included in an amount of 10 to 20 parts by weight per 100 parts by weight of the above strong flour.

[0066] In one embodiment of the present invention, the seaweed bread may have additives added to reduce the characteristic seaweed aroma.

[0067] The present invention is characterized by the addition of the above additive to eliminate the aversion caused by the characteristic scent of seaweed. The characteristic scent of seaweed is due to terpene-based substances in brown algae such as wakame and kelp, and due to sulfur-containing compounds in green algae and red algae.

[0068] The above additive is intended to reduce the characteristic scent of the seaweed, and is characterized by adding a certain amount of garlic juice or radish juice to the first dough.

[0069] The above additive is characterized by being included in an amount of 1 to 5 parts by weight per 100 parts by weight of the first dough. If the above range is not satisfied, the scent reduction effect may be negligible, or the scent of garlic or radish may be emphasized instead, resulting in a failure to show a scent reduction effect.

[0070] Due to the addition of the above additive, the seaweed bread according to the present invention exhibits the blood sugar-increasing effect of fucoidan, thereby providing an abundant supply of beneficial components of seaweed, while allowing consumers who require a diabetic diet and have an aversion to consumption due to the unique scent of seaweed to enjoy the bread with high satisfaction and without burden.

[0072] The present invention will be explained more specifically below through examples. These examples are intended solely to illustrate the present invention, and it is obvious to those skilled in the art that the scope of the present invention is not limited to these examples.

[0074] Example 1: Preparation of seaweed bread

[0075] ① 200g of strong flour, 200g of whole wheat flour, 240g of water, 12g of yeast, 8g of salt, 8g of sugar, 12g of cooking oil, and 2g of fucoidan were each added and mixed to make dough.

[0076] ② After mixing, primary fermentation was carried out at 33℃ for 1 hour.

[0077] ③ Divide 400g (200g strong flour + 200g whole wheat flour) into 80g portions and shape them into rounds.

[0078] ④ Then, intermediate fermentation was carried out at room temperature for 15 minutes.

[0079] ⑤ 5g of sea tangle was added to the fermented dough and shaped into a ring.

[0080] ⑥ Then, secondary fermentation was carried out at 33℃ for 20 minutes.

[0081] ⑦ Finally, the fermented dough was blanched in boiling water for 10 seconds and then baked in an oven. At this time, the top temperature of the oven was set to 200℃ and the bottom temperature to 180℃, and it was cooked for 20 minutes.

[0083] Experimental Example 1: Sensory Test Evaluation

[0084] The seaweed bread prepared in Example 1 above was provided free of charge to 30 testers for a sensory test. The 30 testers were selected regardless of gender or age, consisting of 15 people with diabetes, 10 people who had not been diagnosed with diabetes but needed a carbohydrate-restricted diet or were interested in a carbohydrate-restricted diet, and the remaining 5 people who did not follow a special dietary regimen and usually enjoyed eating regular bread.

[0085] The above sensory test was evaluated on taste, aroma, and preference using a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good) based on a 3-point average, and the results are shown in Table 1 below.

[0086] taste 4.8 incense 4.5 Texture 4.5 Preference 4.5

[0088] As shown in Table 1 above, the barley bread of the embodiments of the present invention received a significantly excellent evaluation in terms of taste, aroma, texture, and preference.

[0089] In addition, people who need or are interested in a carbohydrate-restricted diet answered that the barley bread of Example 1, in particular, had excellent sensory qualities even compared to commercially available breads.

[0091] As specific parts of the present invention have been described in detail above, it is evident to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the present invention. Those skilled in the art will be able to make various applications and modifications within the scope of the present invention based on the above description.

[0092] Accordingly, the substantial scope of the present invention shall be defined by the appended claims and their equivalents.

Claims

Claim 1 A step of preparing a starter dough and aging it; a step of mixing the aged starter dough and a first dough containing fucoidan; a step of primary fermenting the first dough after mixing; a step of dividing the primary fermented first dough into portions and shaping them; a step of intermediate fermenting the shaped first dough; a step of mixing Ecklonia cava into the intermediately fermented first dough and including a sauce containing natural pigments for color improvement to form a second dough; a step of shaping the second dough into a desired shape; and a step of secondary fermenting the shaped second dough. A method for manufacturing seaweed bread containing fucoidan, comprising the step of blanching the second dough, which has undergone secondary fermentation, in boiling water and then baking it in an oven; wherein the starter dough is prepared by mixing strong flour, sugar, salt, edible oil, whole wheat flour, yeast, and water, and the mixture comprises 25 to 35 weight% of strong flour, 25 to 35 weight% of whole wheat flour, 30 to 40 weight% of water, and 0.01 to 0.1 weight% each of yeast, edible oil, sugar, and salt, based on 100 weight% of the total starter dough; wherein the fucoidan in the first dough is included in an amount of 1 to 5 weight parts per 100 weight parts of strong flour, the Ecklonia cava is included in an amount of 1 to 5 weight parts per 100 weight parts of strong flour, and the sauce is included in an amount of 10 to 20 weight parts per 100 weight parts of strong flour. Claim 2 A method for preparing seaweed bread containing fucoidan, wherein the sauce comprises at least one selected from the group consisting of paprika powder, red yeast rice powder, raspberry extract, turmeric, Phellodendron bark, broccoli powder, and spinach powder. Claim 3 A method for manufacturing seaweed bread containing fucoidan, characterized in that, in claim 1, the first dough further includes 1 to 5 parts by weight of garlic juice or radish juice per 100 parts by weight of strong flour to reduce the characteristic seaweed aroma. Claim 4 A method for producing seaweed bread containing fucoidan, characterized in that, in any one of claims 1 to 3, the maturation of the starter dough is performed at 21 to 24°C for 10 to 20 hours, the first fermentation, intermediate fermentation, and second fermentation are all performed at 25 to 40°C, the first fermentation is performed for 1 to 3 hours, and the intermediate fermentation and second fermentation are each performed for 15 to 30 minutes. Claim 5 delete Claim 6 delete

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