JP2003144106A - Pressed linseed lees and method for manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide low-calorie pressed linseed lees having good flavor, and excellent in nutrient balance and storage stability, and to provide food obtained by utilizing the lees. SOLUTION: The pressed linseed lees is obtained by pressing the raw material of pressed linseed seeds under the temperature condition at <=80 deg.C. The pressed linseed lees is roasted to obtain roasted linseed lees. These pressed linseed lees and/or roasted linseed lees are/is utilized to obtain foods.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel food material,
In particular, the present invention relates to a low-calorie flaxseed pressed meal having a good flavor and excellent nutritional balance and storage stability, which is based on the pressed meal of flaxseed seeds, and its use.

[0002]

BACKGROUND OF THE INVENTION Flaxseed seeds are seeds that are rich in lignans, dietary fibers, and nutritional components such as α-linolenic acid. Focusing on the nutritional composition of flaxseed seeds, flaxseed seeds themselves or their pulverized products have been applied to bakery foods such as bread and cereal foods since ancient times in North America and Northern Europe. .

By the way, since flaxseed seeds contain about 40% by weight of oil, it is difficult to maintain the quality in the processing for food use, and the high calorie brought by the oil is a low calorie-oriented product in recent years. It is also against the flow.

Flaxseed seeds are usually partially defatted through a preparatory step (selection of flaxseed seeds, crushing, drying, heating, flattening) and then an oil pressing step to be processed into flaxseed oil cake. However, in a series of steps of drying, heating and pressing, flaxseed seeds are exposed to a high temperature of 100 ° C. or higher, and the constituent components of the seeds often change. In addition, flaxseed seeds are seeds rich in α-linolenic acid, and this α-linolenic acid has a very rapid oxidation progress, and when it progresses to a certain level of oxidation, it exhibits a strong odor. Of nature. Due to such circumstances, in the conventional flaxseed meal, although the calorie was suppressed by the reduction of the oil content, it was the fact that it could not be put to practical use in terms of flavor.

In addition, flaxseed oil cake is applied to an extraction step to further degrease it, and then desolventized to obtain an extracted cake. Like the flaxseed oil cake, this extract cake has a bad taste and is not suitable for edible applications, and the extraction solvent (for example, n-hexane) used in the solvent extraction step is
After desolvation, there are many edible disadvantages such as the trace amount of flaxseed extract residue that may remain. Further, since the oil content of the flaxseed meal is usually several percent or less, most of α-linolenic acid, which is a useful component of flaxseed seeds, is lost.

[0006]

DISCLOSURE OF THE INVENTION The inventors of the present invention have made earnest studies in view of the above-mentioned problems recognized in the prior art. In particular, in the research on the improvement of the manufacturing process, the present invention has been completed by arriving at a method for compressing raw flaxseed seeds, which provides a flaxseed pressed meal of low calorie with good flavor and excellent nutritional balance and storage stability. It was.

That is, the gist of the present invention is
A flaxseed pressed meal obtained by pressing raw flaxseed seeds under a temperature condition of 80 ° C. or lower, a roasted meal obtained by roasting the pressed meal, and the use of these flaxseed pressed meal and roasted meal. According to the constitution of the present invention, a low-calorie flaxseed pressed meal having a good flavor and excellent nutritional balance and storage stability can be obtained.

By the way, as oxidation of fats and oils, autoxidation, photooxidation, thermal oxidation, enzymatic oxidation and the like are generally known. Among these, flaxseed pressed meal and roasted product thereof (roasted meal) of the present invention are particularly excellent in stability against autoxidation, as is clear from the description of Examples described later, and
By using the flaxseed pressed lees of the present invention as a food, a food having a good flavor and taste, such as cookies and bread, is also provided.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below.

The flaxseed seed used in the present invention may be any seed, regardless of its origin, brand and grade.
The flaxseed meal of the present invention is produced using these flaxseed seeds as a starting material.

Flaxseed seeds are first applied in the preparation process.
First, the seeds, stems and leaves, scratched seeds, immature seeds, etc. of heterogeneous plants mixed with the flaxseed seeds carried to the refinery are removed, and the linseed seeds are selected (selected). This selective selection of seeds is performed by appropriately combining screening (sieving), wind separation utilizing the difference in specific gravity of seeds, removal of iron pieces by a magnet, and the like. In addition, by forming a uniform air layer on the inclined vibrating sieve plate, a method of accurately selecting only excellent flaxseed seeds based on the slight difference in specific gravity of seeds (Kip Kelly method), a grain separator, etc. Available.

Next, the selected flaxseed seeds are optionally applied to the steps of crushing and drying.

As will be described later, these steps of crushing and drying are optional steps in the present invention, and even if these steps are carried out, the temperature of the object to be treated does not rise. It is essential to be careful.

The coarse crushing step is a step of physically crushing or splitting the seeds in order to take out the oil / fat portion contained in the seeds, preferably a roughing roll (cracking roll). Rolls), which are 4 to 8 flaxseed seeds, in a single-stage pair roll.
Crush into pieces.

Next, the water content of these crushed flaxseed seeds is adjusted. For example, the water content can be adjusted by an operation such as stirring under reduced pressure.

The selected flaxseed seeds or roughly crushed flaxseed seed pieces are applied to the pressing step (oil pressing step).
In the present invention, as the pressing method used in this step, a physical pressing method (cold press method) at a low temperature is used.

The cold press method is a method of squeezing raw flaxseed seeds or the above-mentioned roughly crushed flaxseed seed pieces selected under a low temperature condition so that the object to be treated is not heated as much as possible. The squeezing temperature in the cold press method is appropriately adjusted according to the type of flaxseed seeds and the specifications of the cold press machine used, and generally, in order to allow the flavor component of flaxseed seeds to remain, approximately 80 ℃ or less, preferably about 40 ℃ or less, more preferably from about 10 to about 40 ℃
Is set to the temperature range of. Preferably, the residual oil content in the flaxseed pressed cake is about 30% by weight or less, preferably about 0.1% in consideration of the prevention of deterioration of the flaxseed pressed cake by the oxidation of fats and oils.
To about 30% by weight, more preferably about 0.1 to about 20% by weight
It is preferable that

In addition, 300 g of the flaxseed pressed lees of the present invention is 1000 m
The peroxide value determined after sampling in a beaker of 1 volume and placing it in a ventilated incubator set at 55 ° C for 3 weeks was
Desirably, from the viewpoint of preventing the deterioration of the flaxseed pressed meal by the oxidation of fats and oils, it is about 5 meq / kg or less, preferably about 3 meq / kg or less, more preferably about 1 meq / kg or less.

Further, as the oil pressing machine applicable to the cold press method, any oil pressing machine devised so as not to cause an increase in the temperature of the object to be treated during operation can be used. A screw press AP-08 type (manufactured by Reinartz: Germany) and the like can be preferably used in the present invention.

The flaxseed pressed meal obtained through the pressing step by the cold press method can be used as it is as it is.
However, preferably, the object to be treated is further pulverized by a pulverizer while taking care not to receive heat as much as possible. As the crusher, any crusher known in the art can be used, for example, New Cosmomizer (Dalton Co., Ltd.), Power Mill (coarse crusher: Dalton Co., Ltd.), Atomizer (fine crusher) Machine: Dalton Co., Ltd., etc. can be used alone or in combination, but in particular, a Nea mill crusher having both a crushing function and a classification function (Fuji Paudal Co., Ltd., hereinafter,
For example, a "nea mill crusher" is preferably used in the present invention.

From the viewpoint of improving the texture of foods using the flaxseed pressed meal of the present invention, the particle size distribution of flaxseed pressed meal is such that the average particle size is 150 μm or less and the particles having 350 μm or less are all particles. Of the average particle size of 75 μ or less, and particles having an average particle size of 250 μ or less account for about 95% or more of all particles.

The flaxseed pressed lees of the present invention thus obtained can be further roasted to obtain roasted lees.
It has been conventionally known that roasting flaxseed seeds produces a preferable flavor like nuts, but its practicality was poor due to poor storage stability of roasted flaxseed seeds. However, in the flaxseed pressed lees of the present invention, even when roasted, the good flavor is maintained, but the deterioration of the preservability (that is, the flavor deterioration due to the deterioration of fats and oils during the storage period) is almost eliminated. unacceptable. As the roasting condition of the flaxseed pressed lees of the present invention, from the viewpoint of maintaining good flavor and storability, it is about 50 to about 300 ° C. and about 1 to about 1.
About 90 minutes, preferably about 100 to about 200 ° C., about 1 to about 60.
Use roasting conditions for 1 minute.

The flaxseed pressed cake of the present invention obtained through the pressing step by the cold press method is filled and stored in a known storage container such as a can, a glass bottle, plastic and paper.

By adding the flaxseed pressed lees of the present invention to a dish, a food having a good flavor and taste can be obtained.
For example, the flaxseed meal of the present invention can be used for fried foods, stir-fried foods, baked foods, and bakery foods such as cookies, muffins and breads to provide foods with good flavor.

In particular, in the production of bread, a seed dough prepared from a dough raw material containing neither vitamin C nor yeast, and cooled and stored, and a dough raw material containing both vitamin C and yeast are kneaded. By using the prepared bread dough, bread having an increased volume and having a soft and moist texture can be obtained.

[0026]

EXAMPLES Examples of the present invention will be specifically described below, but the present invention should not be construed as limited by the disclosure of these examples.

Example 1: Production of flaxseed pressed lees and its
Examination of nutritional components (1) Preparation of test sample The following three samples were prepared using selected flaxseed seeds from Canada as flaxseed seeds.

Flaxseed pressed meal : 100 kg of selected flaxseed seeds
Was applied to a screw press AP-08 type (manufactured by Linarutsu Co., Ltd.) oil squeezer to squeeze the linseed crude oil at a shaft speed of 20 rpm to obtain 65 kg of flaxseed pressed cake (product of the present invention).

Flaxseed oil cake : 500 kg of selected flaxseed seeds, H
It was applied to a P-150 type (manufactured by Suehiro Co.) oil squeezing machine to squeeze crude flaxseed oil at a shaft speed of 80 rpm to obtain 375 kg of flaxseed oil cake (conventional product).

Flaxseed seeds : 50 kg of selected flaxseed seeds were prepared.

(2) Evaluation of Oxidation Stability and Flavor The oxidative stability of the flaxseed pressed meal, flaxseed oil meal and flaxseed seeds prepared in Example 1 (1) was measured according to the following procedure.

First, 300 g of flaxseed pressed cake, flaxseed oil cake and flaxseed seeds were crushed with a sample mill (Dalton Co., Ltd.) and placed in individual glass beakers (1000 ml volume). Each of these beakers was closed with a plastic film in which about 10 pinholes were punched, and placed in a ventilation oven set at 55 ° C [The environment inside this oven was set at room temperature. This is a condition that accelerates deterioration about 10 times faster than Then, the oil content was extracted from each sample over time, and the peroxide value was measured.

The extraction of oil was carried out by the Soxhlet method using diethyl ether. Further, the peroxide value (meq / kg) is based on the standard fat and oil analysis method (2.5.2-peroxide value,
The measurement was performed according to the acetic acid / isooctane method of the standard oil and fat analysis test method (I), established by Japan Oil Chemists 'Society, 1996 edition, Japan Oil Chemists' Society.

The measurement results are summarized in the graph of FIG. As is clear from the graph in FIG. 1, flaxseed meal and flaxseed seeds maintained a peroxide value of less than 1 meq / kg even when stored at 55 ° C. for 3 weeks, and the progress of substantial deterioration was observed. I was not able to admit. On the other hand, flaxseed oil cake was found to be slightly oxidized during the storage period.

In addition, sensory evaluation was performed on the flavor of each sample by eight skilled panelists.

The flavor evaluation method was evaluated in four stages, and the average opinions were summarized.

The evaluation results are summarized in Table 1 below.

[0038]

[Table 1]

As is clear from the results shown in Table 1, according to the flaxseed pressed meal of the present invention, a good flavor is expressed while maintaining high oxidative stability (storage stability). confirmed.

(3) Examination of nutritional components The nutritional components of the flaxseed pressed lees of the present invention were analyzed and compared with those of flaxseed seeds. That is, the flaxseed pressed meal and flaxseed seeds were quantitatively analyzed for their water content, protein, lipid, ash, and dietary fiber, and caloric values were determined based on the analyzed values.

Quantitative analysis of moisture was carried out by the atmospheric heating drying method, protein by the Kjeldahl decomposition method, lipid by the Soxhlet extraction method, ash by the direct ashing method, and dietary fiber by the enzyme-gravity method. It was The amount of sugar is
The amount obtained by subtracting the amounts of water, protein, lipid, ash, and dietary fiber from the total weight of the sample was used.

Furthermore, the caloric value (energy amount) of each sample was obtained by multiplying each analysis value by the energy conversion coefficient. That is, the coefficient was multiplied by 4 kcal / g for protein, 9 kcal / g for lipid, and 4 kcal / g for sugar.

The results of these analyzes are summarized in Table 2 below.

[0044]

[Table 2]

As is clear from the results shown in Table 2, the flaxseed pressed lees of the present invention have a good nutritional balance, and the reduction in oil content reduces the caloric value to less than half that of flaxseed seeds. And the reduction of calories was realized.

(4) Examination of Total Nitrogen and Water-Soluble Nitrogen Index The total nitrogen and water-soluble nitrogen indexes of the flaxseed pressed lees of the present invention were analyzed and compared with that of flaxseed oil meal and extracted meal.

According to the method described in Example 1 (1), the flaxseed pressed meals A to E of the present invention were prepared from five kinds of selected flaxseed seeds (all manufactured by Yoshihara Oil Co., Ltd.).

Similarly, according to the method described in Example 1 (1), flaxseed oil cakes F to G were prepared from two kinds of selected flaxseed seeds (both manufactured by Yoshihara Oil Co., Ltd.).

A hexane-extracted lees obtained by degreasing flaxseed oil lees F with n-hexane were also prepared.

The total nitrogen (%) in each sample is determined by the standard oil and fat analysis method (1.7.2-total nitrogen and crude protein (steam blowing method), standard oil and fat analysis test method (I), established by Japan Oil Chemists' Society). , 1
It was measured according to the Kjeldahl method of the Japan Oil Chemists' Society, 996 edition. And the water-soluble nitrogen index of each sample
(%) Is the standard oil and fat analysis method (1.8.2-water-soluble nitrogen index (20 ° C
Law), Standard Oil and Fat Analysis Test Method (I), Established by Japan Oil Chemists' Society, 199
The water-soluble nitrogen index (%) was determined based on the total nitrogen value (%) determined in advance by measurement according to the procedure described in the 6th edition, Japan Oil Chemists' Society).

Water-soluble nitrogen index determined for each sample
(%) Is summarized in Table 3 below.

[0052]

[Table 3]

As is clear from the results shown in Table 3, it was found that the flaxseed pressed meal of the present invention was rich in nitrogen content, especially in water-soluble nitrogen, and was excellent in processing characteristics.

(5) Examination of particle size of flaxseed pressed meal [crushed meal] Flaxseed pressed meal was ground for the purpose of improving the suitability for use of the flaxseed pressed meal of the present invention.

That is, the crushing method of flaxseed pressed meal and the particle size of the crushed meal obtained by these crushing methods were determined,
The effect of the particle size of crushed meal on the food using flaxseed meal was investigated.

First, 100 kg of selected flaxseed seeds (manufactured by Johnson Seed Co., Canada) was put into a cold press experimental machine (AP-
08 type; Reinalts Co., Ltd.) and oil extraction was performed to obtain flaxseed pressed cake.

A neamill crusher was prepared as a crusher,
Flaxseed pressed meal was applied as is to this (no coarse grinding was performed). Then, the measurement sample (suspension sample) prepared by suspending the obtained ground meal in methanol is placed in a batch cell of a laser particle size analyzer (SHIMADZU SALD-1000; Shimadzu Corporation), and this is put into the main body of the measurement device. 5 to 50
The measurement was performed in the wavelength range of 0 μm (16 steps).

The operating conditions of the Nea mill crusher are shown in Table 4 below.
It was shown to.

[0059]

[Table 4]

The nea mill crusher was operated under the conditions shown in Table 4 to crush the flaxseed pressed lees. Under these operating conditions, the temperature rise of the flaxseed pressed cake was slight, and the flaxseed pressed cake could be crushed at a temperature higher than room temperature by about 10 ° C.

By the way, according to the nea mill crusher, as shown in FIG.
As illustrated in the graph (1), the particle size distribution of the ground meal can be easily localized, and in particular, coarse particles having a particle size of more than 500 μm can be completely eliminated, which is advantageous. In addition, it is expected that the temperature of the pressed flaxseed meal during the crushing process will hardly be increased, and in combination with the effect brought by the cold press treatment, it will greatly contribute to the improvement of the storage stability of the pressed flaxseed meal. Further, in the neamill crusher used in this example, powdered flaxseed pressed meal is hardly attached to the crusher body, and continuous operation can be smoothly performed.

Example 2: Examination of suitability of pressed flaxseed meal for cookies (1) Preparation of cookie using pressed flaxseed meal Flaxseed pressed meal, flaxseed oil cake and flaxseed seeds as described in Example 1 Was prepared. That is, each dough obtained by mixing the materials described in Table 5 below was heated to 170 ° C.
Then, it was baked in the oven for about 13 minutes. A cookie prepared without using flaxseed (without flaxseed) was used as a control.

[0063]

[Table 5]

The flavor of the baked cookies was sensory evaluated by a rank method by 12 skilled panelists. That is, 12 panelists judged four types of cookies in order of excellent flavor. Then, 3 points were given to the cookies having the best flavor, and 1 point was given each time the rank was lowered, and 0 points were given to the cookies having the poorest flavor. For each cookie, the scores of each panelist were totaled to obtain a total score, which was used as a sensory test result. The results are shown in Table 6 below.

[0065]

[Table 6]

As is clear from the results shown in Table 6, the cookie using the flaxseed pressed meal of the present invention has the highest evaluation, and the flaxseed pressed meal of the present invention has excellent suitability for use in cookies. It became clear.

(2) In cookies using flaxseed pressed meal
Examination of Oxidation Stability A cookie was prepared using the flaxseed pressed meal, flaxseed oil meal and flaxseed seed described in Example 1. In addition, cookie (without flaxseed) prepared without using flaxseed at all,
Served as a control. That is, each dough obtained by mixing the materials described in Table 7 below was baked in an oven at 170 ° C. for about 13 minutes.

[0068]

[Table 7]

Next, in order to evaluate the oxidative stability of the above four samples, a test was conducted in the following procedure.

First, 100 g of each cookie was placed in an individual glass beaker (1000 ml volume).

Each of these beakers was closed with a plastic film in which about 10 pinholes were formed, and the beaker was cooled to 55 ° C.
It was placed in the ventilation oven set to. Then, the oil content was extracted from each sample over time, and the peroxide value was measured. In addition, the extraction of oil, using diethyl ether,
The Soxhlet method was used. Also, the peroxide value (m
eq / kg) according to the acetic acid / isooctane method of the standard oil and fat analysis method (2.5.2-Peroxide value, standard oil and fat analysis test method (I), established by Japan Oil Chemists 'Society, 1996 edition, Japan Oil Chemists' Society) It was measured. The measurement results are summarized in the graph of FIG.

As is clear from the graph of FIG. 3, in the cookie using the flaxseed pressed cake of the present invention and the cookie without flaxseed, almost no increase in the peroxide value was observed during the storage period. On the other hand, cookie using flaxseed seeds and flaxseed meal was found to be oxidized during storage. In particular, the increase in the peroxide value of cookies using flaxseed meal was rapid. The reason why the peroxide value of flaxseed-free cookies was almost unchanged is that most of the oil content in flaxseed-free cookies is derived from butter, which is the unsaturated bond that causes peroxide formation. It is thought that this is because there are very few.

In addition, sensory evaluation was performed on the flavor of each sample by eight skilled panelists.

The flavor evaluation method was evaluated in four stages, and the average opinions were summarized.

The evaluation results described above are summarized in Table 8 below.

[0076]

[Table 8]

Regarding the flavor, the cookie using flaxseed meal has a unique offensive odor from the beginning of its preparation.
As the storage period progressed, a deteriorating odor due to the deterioration of vegetable oil was observed, and in the final stage, a strong deterioration odor was generated.
Cookies prepared from flaxseed-free dough exhibited a unique odor as milk fat (butter) deteriorated as the shelf life increased. Also, with flaxseed seed-based cookies, no deterioration odor peculiar to milk fat was felt, but deterioration odor due to deterioration of vegetable oil was observed as the storage period progressed.

On the other hand, in the cookie using the flaxseed pressed meal of the present invention, a good flavor was stably maintained during the storage period.

Example 3: Suitable use of flaxseed pressed meal for bread
Examination of sex (1) Preparation of bread using flaxseed pressed meal The flaxseed pressed meal described in Example 1 was used to prepare three types of breads, which were referred to as Examples A to C. On the other hand, three types of bread prepared without using flaxseed meal were also prepared and designated as Comparative Examples X to Z.

Specifically, the ingredients shown in Table 9 below were mixed to obtain each bread dough. The materials of all Examples / Comparative Examples were blended so that the total of wheat flour (strong flour and semi-strong flour) and flaxseed pressed meal was 100 parts by weight.
As is clear from the description in Table 9, the amount of water added can be increased by substituting a part of the wheat flour with flaxseed pressed meal, thereby softening the texture of the bread after baking and yet giving it a moist feeling. Was also improved.

[0081]

[Table 9]

First, each bread dough was kneaded and fermented according to the conditions shown in Table 10 below. Then, similarly according to the conditions shown in Table 10, these doughs were divided into predetermined amounts, molded, and then aged (bench time), followed by proofing and baking.

[0083]

[Table 10]

In order to evaluate the bread thus obtained, the proofing time was first measured and the dough processability was empirically evaluated in four levels. In addition, the weight (15 minutes after baking) and the volume of the obtained bread were measured, and the specific volume was calculated therefrom. The appearance, internal quality and flavor of the obtained bread were evaluated by four skilled panelists on a four-point scale, and the average opinions were summarized. The evaluation results described above are summarized in Table 11 below.

[0085]

[Table 11]

In the breads of Examples A and B containing 5 parts by weight or 7.5 parts by weight of flaxseed pressed cake, improvement in specific volume was observed as compared with the breads of Comparative Examples X to Z. Further, in the bread of Example C prepared from a material containing vitamin C, a dramatic improvement was observed in each item of dough processability, volume, appearance and internal quality. Furthermore, as a general tendency, the breads of Examples A to C to which flaxseed pressed meal was added had a better flavor.

As described above, by adding the flaxseed pressed meal of the present invention, not only the nutritional value is improved, but also the amount of water is increased. Particularly, by adding 5 parts by weight or 7.5 parts by weight of flaxseed pressed meal, bread An improvement in the volume of the bread that makes the mouthfeel of the bread good was recognized. In particular, the addition of vitamin C further improved the bread volume improvement.

(2) A seed utilizing the seed dough and flaxseed pressed meal
Preparation of bread Three types of bread were prepared using the flaxseed pressed meal described in Example 1, and these were designated as Examples DF. On the other hand, one type of bread prepared without using flaxseed pressed cake was also prepared and used as Comparative Example W.

First, regarding Example D and Comparative Example W, the ingredients shown in Table 12 below were mixed to obtain each dough. On the other hand, in Examples E and F, first, the seed dough prepared by kneading the dough raw material (seed dough raw material) containing neither vitamin C nor yeast with hot water was placed in the refrigerator for 8 hours. It was placed and cooled. For this seed dough,
Dough material containing both vitamin C and yeast (raw material)
Was added and mixed to obtain bread dough. Which example /
The materials in Comparative Examples were also blended so that the total of wheat flour (strong flour) and flaxseed pressed meal was 100 parts by weight.

As is clear from the description in Table 12, the amount of water added can be increased by substituting a part of the wheat flour with flaxseed pressed meal, thereby softening the texture of bread after baking, and The moist feeling was also improved.

[0091]

[Table 12]

Each dough was first kneaded and fermented according to the conditions shown in Table 13 below. Then, similarly according to the conditions shown in Table 13, these doughs were divided into predetermined amounts, molded, and then aged (bench time), followed by proofing and baking.

[0093]

[Table 13]

The weight (15 minutes after baking) and the volume of the bread thus obtained were measured, and the specific volume was calculated therefrom. The appearance, internal quality and flavor of the obtained bread were evaluated by four skilled panelists on a four-point scale, and the average opinions were summarized. The evaluation results described above are summarized in Table 14 below.

[0095]

[Table 14]

Example D ~ containing 5 parts by weight of flaxseed pressed cake
In the bread of F, in comparison with the bread of Comparative Example W, in addition to the improvement in specific volume, a dramatic improvement in flavor was observed.
Further, the breads of Examples D to F were also found to have the same improvement in each item of appearance and internal phase. Furthermore, as an overall tendency, Examples DF in which flaxseed pressed meal was added
Bread had a better flavor.

As described above, by adding the flaxseed pressed meal of the present invention, not only the nutritional value is improved, but also the amount of water is increased. Especially, by adding 5 parts by weight of the flaxseed pressed meal, the bread taste is improved. An improvement in the volume of bread that can be smoothed was recognized. In particular, it was revealed that by further adding vitamin C, the volume of bread was further enhanced and the physical properties of the dough were significantly improved. In particular, in the bread obtained by using the two doughs of the seed dough and the main dough, the volume increase was recognized, and the flexibility and moist feeling of the baked bread were further improved.

(3) Purification using flaxseed meal [ground meal]
Down Based on findings as described in Example 1 (5), the following steps were prepared three types of bread (Example G to I).

Example G : Selected flaxseed seeds (manufactured by Yoshiwara Oil Co., Ltd.) were applied to a cold press experimental machine (AP-08 type; Reinarts Co., Ltd.) to squeeze the flaxseed pressed meal to obtain a power mill (crude mill). Crusher: Dalton Co., Ltd., and then atomizer (fine crusher: Dalton Co., Ltd.) for crushing to obtain a crushed lees. The operating condition of the power mill was normal operation. On the other hand, the operating conditions of the atomizer were a spindle speed of 8500 rpm and a screen of 2 m / mφ.

Example H : A selected flaxseed seed (manufactured by Johnson Seed: Canada) was used in a cold press experimental machine (AP-0.
8 type; Linarutsu Co., Ltd.) and pressed to obtain flaxseed pressed meal, which was directly applied to a Nea mill grinder (no coarse grinding was performed) to obtain ground meal.

Example I : A selected flaxseed seed (manufactured by Yoshihara Oil Co., Ltd.) was used as an expeller (HP150 type; Suehiro).
The Pellet meal obtained by applying the above-mentioned to and being oiled was applied to an experimental crusher (PERSONAL MILL SCM-40A; Shibata Scientific Instruments Co., Ltd.) and crushed to obtain a crushed meal.

Then, the ingredients shown in Table 15 below were mixed to obtain each dough.

The materials in all the examples were blended so that the total of wheat flour (strong flour) and flaxseed pressed meal was 100 parts by weight.

[0104]

[Table 15]

Each dough was first kneaded and fermented according to the conditions shown in Table 16 below. Then, similarly according to the conditions shown in Table 16, these doughs were divided into predetermined amounts, molded, and then aged (bench time), followed by proofing and baking.

[0106]

[Table 16]

The three breads thus obtained were sliced into pieces each having a thickness of about 2 cm and then divided into four equal parts, which were ranked by 12 trained panelists in terms of four items of appearance, flavor, texture and comprehensive evaluation. It was evaluated by. That is,
For each item, it ranks three loaves, one point for the best, two points for the next, and
Three points were given to the one with the lowest evaluation, and the total score was added up (ie, the smaller the total score, the higher the evaluation).

The evaluation results described above are summarized in Table 17 below.

[0109]

[Table 17]

As is clear from the results shown in Table 17, the bread using the ground meal (Example H) obtained by using the Nea Mill grinder showed excellent results in all the evaluation items. showed that.

In the bread using the ground meal of Example H, coarse particles in the ground meal were not mixed in so much that it could not be confirmed unless the eyes were looked very carefully. Therefore, it has succeeded in suppressing the flavor peculiar to flaxseed seeds and the graininess derived from the physical properties of coarse particles. On the other hand, in the ground meal of Example G, a large amount of coarse particles having a particle diameter of about several hundreds of micron remained in the bread, so that the flavor and texture peculiar to flaxseed seeds were felt. Further, in the ground meal of Example I, the Peller meal itself has a flavor similar to a burning odor and, in addition, undergoes a heat history more than the ground meal of Examples G and H.
Some deterioration odor derived from oil was also felt.

Therefore, a panelist who prefers the texture peculiar to flaxseed seeds selects a bread utilizing the ground meal of Example G containing coarse particles, while a panelist who desires a habitless bread is a ground of Example H. There was a tendency to select bread using lees. This is nothing but indicating that the ground meal (Example H) obtained by using a Nea mill grinder having both a grinding function and a classification function is most suitable as a general-purpose bread material. is there.

In Examples 2 to 3 of the present application, application examples of the flaxseed pressed lees [ground lees] of the present invention to cookies and bread were illustrated. However, if one skilled in the art
It is obvious that other bakery foods such as muffins can be easily produced by appropriately adjusting the baking temperature of the dough by using the same dough material and a known cooking method.

Example 4: Production of roasted meal The roasted meal of the present invention was prepared by roasting 300 g of flaxseed pressed meal described in Example 1 in an iron frying pan and then cooling it to room temperature. Got Then, this roasted meal was crushed by a sample mill (Dalton Co., Ltd.).

Similarly, flaxseed seed 300 described in Example 1
g was roasted in an iron frying pan, then it was cooled to room temperature. The cooled roasted flaxseed seeds,
The sample was crushed with a sample mill (Dalton Co., Ltd.) to obtain a crushed product of roasted flaxseed seeds. By the way, in the present Example, the oil content of the crushed flaxseed seeds was exposed to the outside air, and in anticipation that it was significantly oxidized, it was difficult to be affected by the oxidation of the oil content, and a crushed product of roasted flaxseed seeds was used. .

Each of these mills was placed in a separate glass beaker (1000 ml volume).

Next, in order to evaluate the oxidative stability of the above two samples, a test was conducted in the following procedure.

First, each beaker is closed with a plastic film having pinholes at about 10 places,
It was placed in a ventilated incubator set at 55 ° C. Then, the oil content was extracted from each sample over time, and the peroxide value was measured. The oil was extracted by the Soxhlet method using diethyl ether. Further, the peroxide value (meq / kg) is based on the standard fat and oil analysis method (2.5.2-peroxide value,
The measurement was performed according to the acetic acid / isooctane method of the standard oil and fat analysis test method (I), established by Japan Oil Chemists 'Society, 1996 edition, Japan Oil Chemists' Society. The flaxseed pressed meal and flaxseed seeds (non-roasted) described in Example 1 were also measured.
The measurement results are summarized in the graph of FIG.

As is clear from the graph of FIG. 4, it was revealed that the flaxseed seed (roasted) rapidly undergoes oxidation. On the other hand, it was revealed that the roasted meal of the present invention was not affected by its thermal stability even when roasted.

Further, eight skilled panelists conducted sensory evaluation on the flavor of each sample.

The flavor evaluation method was evaluated in four stages, and the average opinions were summarized.

The evaluation results described above are summarized in Table 18 below.

[0123]

[Table 18]

As is clear from the results shown in Table 18, the flaxseed seeds (roasted) increased the deteriorated odor with storage, and finally exhibited a strong oxidative deterioration odor. On the contrary,
The roasted meal of the present invention had a slightly diminished savory flavor after long-term storage, but did not produce a deteriorated odor.
From this result, it was clarified that the flaxseed pressed lees of the present invention were not adversely affected even if they were roasted. That is, it is nothing but suggesting that the roasted meal of the present invention does not cause deterioration in flavor due to deterioration of fats and oils with time during storage.

Example 5 Examination of Applicability of Roasted Meal to Foods The roasted meal of the present invention and roasted flaxseed seed described in Example 4 and pressed oil meal roasted according to the procedure described in Example 4 , And flaxseed seeds were used to prepare cookies.
A cookie prepared without using flaxseed (without flaxseed) was used as a control. That is, each dough obtained by mixing the materials shown in Table 19 below was baked in an oven at 170 ° C. for about 13 minutes.

[0126]

[Table 19]

Next, in order to evaluate the oxidative stability of the above five samples, a test was conducted in the following procedure.

First, 100 g of each cookie was placed in an individual glass beaker (1000 ml volume).

Each of these beakers was closed with a plastic film having pinholes at about 10 places, and the beaker was cooled to 55 ° C.
It was placed in the ventilation oven set to.

Then, the oil content was extracted from each sample over time, and the peroxide value thereof was measured. In addition, the oil extraction
Soxhlet method was performed using diethyl ether. The peroxide value (meq / kg) is based on the standard fat and oil analysis method (2.
5.2-Peroxide value, standard oil and fat analysis test method (I), established by Japan Oil Chemists 'Society, 1996 edition, Japan Oil Chemists' Society), acetic acid-isooctane method.

The measurement results are summarized in the graph of FIG.

As is clear from the graph in FIG. 5, in the cookies using roasted flaxseed seeds or roasted flaxseed oil meal, the peroxide value was observed to increase with time during the storage period.
On the other hand, the cookie using the roasted meal of the present invention showed the slowest increase in the peroxide value among the cookies using flaxseed.

Also, sensory evaluation was performed on the flavor of each sample by eight skilled panelists.

The flavor evaluation method was evaluated in four stages, and the average opinions were summarized.

The evaluation results described above are summarized in Table 20 below.

[0136]

[Table 20]

As is clear from the results shown in Table 20, the roasted meal of the present invention had a slightly diminished savory flavor due to long-term storage, but no deteriorated odor was generated. Rather, the control exhibited an oxidative odor generated when the milk fat deteriorated, and the roasted meal of the present invention had no odor. From the above results, it has been clarified that the roasted meal of the present invention has no adverse effect even when applied to foods. That is, even when the roasted meal obtained by roasting the flaxseed pressed lees of the present invention is applied to foods, as is observed in ordinary fat and oil-utilized foods, the flavor accompanying the deterioration of fats and oils during storage It is nothing but a suggestion that it does not cause deterioration.

In this example, the application example of the roasted meal of the present invention to cookies was illustrated. However, it is obvious for those skilled in the art that other bakery foods such as muffins and breads can be easily produced by adjusting the baking temperature of the dough by using the same dough material and well-known cooking method. Is.

[0139]

INDUSTRIAL APPLICABILITY According to the present invention, a desired low-calorie flaxseed meal having a good flavor and excellent nutritional balance and storage stability is thus achieved.

Further, the flaxseed pressed meal of the present invention is not only excellent in flavor and storability, but also can be used in foods by reducing the oil content and can also reduce the caloric value.

The roasted meal produced by roasting the flaxseed pressed meal of the present invention is also expected to be useful because it has excellent flavor and storability and can be used in foods.

Furthermore, since the process for producing flaxseed pressed meal of the present invention does not require a solvent extraction step, there is no concern that a solvent such as hexane will remain in the pressed meal, and thus it exhibits excellent effects. is there.

[Brief description of drawings]

1 is a graph showing the oxidative stability of flaxseed pressed lees of the present invention.

FIG. 2 is a graph showing the relationship of particle size distribution of ground meal obtained by a Nea mill grinder.

FIG. 3 is a graph showing the oxidation stability of a cookie using the flaxseed pressed lees of the present invention.

FIG. 4 is a graph showing the oxidation stability of the roasted meal of the present invention.

FIG. 5 is a graph showing the oxidative stability of cookies using the roasted meal of the present invention.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Sadayuki Tadayoshi             8-8 Imazu Tatsumi-cho, Nishinomiya-shi, Hyogo             R & D Office, Inc. (72) Inventor Misako Sumiya             8-8 Imazu Tatsumi-cho, Nishinomiya-shi, Hyogo             R & D Office, Inc. F-term (reference) 4B032 DB02 DB22 DG20 DL06 DL20                 4B036 LC01 LC07 LF17 LH27 LP02                       LP07

Claims (13)

[Claims] 1. A flaxseed pressed lees obtained by pressing raw flaxseed seeds under a temperature condition of 80 ° C. or lower. 2. The flaxseed meal according to claim 1, wherein the temperature is 10 to 40 ° C. 3. The residual oil content of the flaxseed pressed lees is 0.1 to 30.
The flaxseed pressed lees according to claim 1 or 2, which is in weight%. 4. The peroxide value determined after leaving 300 g of the flaxseed pressed meal collected in a 1000 ml beaker in a ventilated incubator set to 55 ° C. for 3 weeks has a peroxide value of 5 meq /
The flaxseed pressed meal according to any one of claims 1 to 3, which has a weight of not more than kg. 5. The flaxseed pressed cake according to any one of claims 1 to 4, wherein a water-soluble nitrogen index in the total nitrogen content of the flaxseed pressed cake is 30 to 50%. 6. The flaxseed pressed meal according to any one of claims 1 to 5, wherein the flaxseed pressed meal has an average particle size of 150 μm or less, and particles of 350 μm or less account for 95% or more of all particles. 7. A food prepared by using the flaxseed pressed lees of any one of claims 1 to 6. 8. The food product according to claim 7, wherein the food product is a cookie, a muffin or a bread. 9. The food product according to claim 8, wherein the bread further contains vitamin C. 10. A bread dough containing both vitamin C and yeast is kneaded with a seed dough prepared from the dough raw material containing neither vitamin C nor yeast and cooled and stored. The food product according to claim 8 or 9, which is produced from the prepared bread dough. 11. A roasted meal, obtained by roasting the flaxseed pressed meal according to any one of claims 1 to 6. 12. A food product prepared by using the roasted meal according to claim 11. 13. A method for producing flaxseed pressed meal, comprising the steps of pressing raw flaxseed seeds under a temperature condition of 80 ° C. or lower, and collecting the obtained pressed meal. Manufacturing method of lees.