JP2008118972A - Raw material of processed food, and method for multi-functionalizing processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a raw material of a processed food, which is capable of improving classification, dispersing, kneading, water separation-preventing, antibacterial, antifungal and mineral-supplementation properties by being slightly blended to the raw material of the processed food or a pretreated-blending material for the processed food, and to provide a method for multi-functionalizing the processed food. <P>SOLUTION: This method for multi-functionalizing the raw material for the processed food includes blending 0.5 to 10 wt.% aragonite-based natural fossil coral powdery material obtained by crushing the aragonite-based natural fossil coral material to have a particle diameter of ≤10 μm, into the raw material of the processed food consisting of rice flour, wheat flour, starch and salt or sugar. And the method for multi-functionalizing the processed food includes blending 0.5-10 wt.% aragonite-based natural fossil coral powder having a particle diameter of ≤10 μm based on the total of the blended amount of the raw materials of the processed food using the rice flour and wheat flour, and processing the materials. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention provides a processed food raw material and a processed food that can significantly improve classification, dispersibility, kneading property, anti-water separation property, antibacterial property, antifungal property, and mineral replenishment property by being slightly incorporated into the processed food material. Relates to a multi-functionalization method.

Agricultural products, seafood, livestock meat, and the like, which are raw materials for processed foods, have extremely high water content, and at normal temperatures, they are altered or spoiled in a short time by enzymes, attached microorganisms, etc. contained in the raw materials. In addition, vegetables, fruits, and seafood have limited harvesting and fishing seasons, and very often have limited production areas and landing ports.
The original purpose of processed foods is to deal with means and methods that prevent deterioration of food raw materials that tend to be altered in this way and tend to be unevenly distributed seasonally or geographically and that can be stored for a long time and can withstand long-distance transportation. It was said.

Processing of processed foods is also an economic act, so processed producers are gradually shifting to a wide variety of processed foods that are highly consumable to improve productivity and pursue profits. Combined with remarkable improvements, there is a demand for convenience, transportability, and economics in addition to nutritional, palatability (functionality), and safety that are highly oriented toward processed foods.
In such a background, flour can be mentioned as a raw material of a very large amount and various processed foods, and typical processed foods using the flour as a raw material include noodles, pasta, breads, cakes, and rice cakes. Furthermore, tempura, okonomiyaki, fries, etc. are mentioned through a cooking means.

By the way, wheat flour is produced by immersing the raw material in water (tensaling) and producing brake powder and midling powder through brake rolls, smooth rolls, purifiers, shifters, etc., and this process was provided with multi-stage shifters. In addition, wheat flour having an average particle size of 150 μm or less is formed, and this flour is classified into strong flour, semi-strong flour, medium flour and thin flour according to the amount of gluten, that is, protein content. With the increase, it is further classified into 1st class powder, 2nd class powder, 3rd class powder and powder.
And since such wheat flour contains gluten, the gluten has high hygroscopicity in addition to viscosity, and the flour powder is likely to be blocked even when pulverized with a brake roll or smooth roll or wind-selected in a purifier. Wind separation and classification by shifters are significantly hindered.

On the other hand, such wheat flour is mixed with salt water or visual water to knead, cut out and raw noodles, dried and packaged to dry noodles, or dried and washed and then noodles, or steamed and steamed. The noodles are processed into instant Chinese noodles by steaming, mold filling and frying, and further mixed, kneaded, extruded, dried and processed into pasta.
In addition, water, salt, yeast and yeast food, and other additives are added to the flour, and after raw material pretreatment, kneading, primary fermentation, kneading, secondary fermentation, splitting, roasting, and cooling to make bread Processing has been done.

However, processed foods such as these also have various food additives such as preservatives, fungicides, and antioxidants to stabilize quality and improve productivity, and to prevent deterioration and decay after production. , Emulsifiers, thickeners, stabilizers, color formers or bleaches, and even if they are used in small amounts, foods are always ingested and there is a risk of accumulation in the body .
And today, consumers' health and safety orientations are increasing day by day, and the distribution industry is strongly demanding to reduce these food additives and replace them with natural products. The momentum for differentiating is also increasing.

  In the process of long-term research on seasonings that match health orientation, the inventor deeply submerged natural coral reefs from coral insect reefs due to crustal deformation tens of millions of years ago. The aragonite natural fossil cocoon that is re-raised after undergoing diagenetic action in the basin has an orthorhombic structure and a trace amount of strontium with a calcium content of 35% by weight or more and a magnesium content of 0.3% by weight. Containing the essential minerals consisting of the above, chlorine, chromium, cobalt, copper, fluorine, iodine, iron, manganese, phosphorus, potassium, selenium, sodium, sulfur, and not only reinforcing minerals but also making them fine enough In contact with food ingredients such as starch, wheat flour, salt, sugar, etc. that contain moisture or moisture, highly active calcium ions are eluted and are applied to the outer surface of the food ingredients. Because it contains a transition element oxide consisting of a small amount of iron oxide, copper oxide, manganese oxide, cobalt oxide, cerium oxide, hafnium oxide, iridium oxide, and lutetium oxide. In response to the reception of light and thermal energy, near infrared and far infrared rays are re-radiated to promote ripening during kneading and kneading in the processing process, and the antibacterial and antifungal properties of the processed food material or processed food are significantly improved. As a result, the present invention has been completed.

  Processing that can significantly improve classification, dispersibility, kneading, water separation prevention, antibacterial, antifungal and mineral replenishment by blending slightly in processed food or processed food raw material pretreatment compound It is in the provision of the multifunctionalization method of a food raw material and processed food.

  35% by weight or more of calcium containing a trace amount of strontium and 0.3% by weight or more of magnesium and a small amount of chlorine, chromium, cobalt, copper, fluorine, iodine, iron, manganese, phosphorus, potassium, selenium, sodium and Aragonite natural that contains essential minerals consisting of sulfur, and contains trace amounts of iron oxide, copper oxide, manganese oxide, cobalt oxide, cerium oxide, hafnium oxide, iridium oxide, and lutetium oxide. The fossil cocoon is pulverized to a particle size of 10 μm or less to form an aragonite natural fossil cocoon powder, and the aragonite natural fossil cocoon powder is used as a processed food material made of rice flour, wheat flour, starch, salt or sugar. What exists in the multifunctionalization method of the processed food raw material mix | blended in the ratio of 5 to 10 weight% A.

  Furthermore, aragonite-based natural fossil rice bran powder is used for the total amount of pre-processed ingredients of processed food ingredients such as rice noodles, rice crackers, rice cakes, rice paper and processed foods made of wheat flour, such as bread, noodles, Chinese noodles, or pasta. It exists in the multifunctionalization method of the processed food which mixes and processes a body in the ratio of 0.5 to 10 weight%.

  The present invention is composed as described above. In the case of rice flour, starch, wheat flour or the like, which is a processed food material, the particle size is usually about 100 to 150 μm, and further about 150 to 150 μm for salt or sugar. It is formed with a particle size of about 600 μm. And since the aragonite type natural fossil agate powder blended in these processed food raw materials is pulverized into very fine particles with a particle size of 10 μm or less, the ratio of the outer surface area to the outer surface area of the processed food raw materials is also substantially reduced. 1/100 or less, and the processed food raw material not only contains moisture and moisture, but also absorbs moisture and moisture easily and absorbs moisture. , Strontium-excited, highly active calcium ions are eluted and combined with moisture-absorbing water, and are encapsulated on the entire outer peripheral surface of the processed food raw material. Rise.

  Therefore, in the pulverization process of rice flour, wheat flour, etc., argonite-based natural fossil cocoon powder is pre-blended and pulverized, so that it can be classified very efficiently without blocking even in a shifter provided in multiple stages, Encapsulated with aragonite natural fossil agate powder that elutes highly active calcium ions, it exhibits a high chemical growth-inhibiting action against bacteria and fungi. Antibacterial and antifungal effect, which is excellent in combination with the physical reproduction suppression effect due to the generation of negative ions due to the excitation of water molecules of water contained in the infrared rays and far-infrared rays due to the electromagnetic wave re-radiation. Such processed food ingredients are prevented from solidifying in the container even when stored in a small container for a long time.

  In addition, when the processed food raw material is pretreated for each processed food, the aragonite natural fossil agate powder is blended at a ratio of 0.5 to 10% by weight and kneaded or kneaded. And the viscosity is created by the action of the magnesium content, and an excellent kneading action is exhibited, and the water content and calcium ions are chemically combined to prevent water separation, and sufficient minerals for the processed food to be formed Is also replenished, and its particle size is 10 μm or less, so that the taste of the processed food is not changed.

  When coarsely pulverizing wheat in a brake roll after tempering, aragonite-based natural fossil cocoon powder pulverized to a particle size of 3 to 8 μm is added at a ratio of 0.5 to 10% by weight based on the weight of wheat. Aragonite-based natural product obtained by pulverizing the processed food raw material pre-mixed material to a particle size of 3 to 8 μm by using a shifter, and further by a smooth roll and a shifter to classify the processed food raw material. A multi-functional method for processed foods in which fossil agate powder is mixed at a ratio of 0.5 to 5.0% by weight.

Examples of the present invention will be described in detail below. The aragonite natural fossil cocoon powder used in the present invention is regenerated by various foraminifera in the ocean like a general weathered cocoon, and is caused by ocean currents and waves. It was not destroyed or destroyed by the damage caused by marine organisms and deposited on the seabed, but corals reefed by coral insects tens of millions to hundreds of millions of years ago were buried deep in the ground due to crustal movements. Made of aragonite-based natural fossil cocoons that have been re-raised after undergoing diagenesis over an extremely long period of time, with a specific surface area of at least 0.3 m ² / g or more, an orthorhombic structure, and trace amounts of strontium Containing 35% by weight or more of calcium and 0.3% by weight or more of magnesium and a small amount of chlorine, chromium, cobalt, copper, fluorine, iodine, iron, manganese, phosphorus, potassium, seleniu Contains essential minerals consisting of sodium and sulfur, and also contains trace amounts of iron oxide, copper oxide, manganese oxide, cobalt oxide, cerium oxide, hafnium oxide, iridium oxide, and lutetium oxide. What to do is used.

The trace amount of strontium in this case is about 1 to 600 ppm in content, and the orthorhombic structure has high elution of calcium ions due to moisture absorption and water absorption. Increases the activity of the calcium ions eluted, exerts a chelating action with other minerals, increases the binding with water molecules and lowers the viscosity to remarkably increase dispersibility and classification, and The chemical antibacterial and fungicidal properties against bacteria and fungi are exhibited.
In addition, the inclusion of transition element oxides causes re-radiation of electromagnetic waves in the near infrared and far infrared regions with the reception of light energy and thermal energy, and physical antibacterial properties due to the generation of negative ions by excitation of nearby water molecules and In addition to exhibiting antifungal properties, the aging effect is remarkably enhanced during kneading and kneading in the processing step of processed foods.
And the small amount of essential minerals is about 0.1 to 300 mg / 100 g. Especially, the aragonite natural fossil cocoon is mixed with processed food and then pulverized to a particle size of 10 μm or less. used.

In the case of using the aragonite-based natural fossil cocoon powder thus obtained for wheat flour and processed products, the production process of flour is roughly pulverized with a brake roll after water immersion (tempering) and sieved (shifter) In addition, some of the coarse particles (midling) are separated into the coarse particles of the endosperm (semolina) and the coarse particles and bran fraction by wind selection (purifier). Is reground by a smooth roll and separated as a mid ring powder.
Further, the coarse particles and bran are re-ground with a brake roll and sieved with a shifter to form brake powder, and the coarse particles (mid ring) are separated as mid ring powder.
In addition, the remaining coarse grains and bran repeat the process of making brake powder and midling powder again through the brake roll and shifter.
In such a case, the shifter is referred to as a selection process, and the coarsely and finely pulverized pulverized material is sieved with a cloth sieve over several stages, and the powder that has passed through the cloth sieve of a minimum of 210 μm is usually called wheat flour, which is coarser Things are called Farina and Semolina.
Since the coarsely pulverized and finely pulverized pulverized product contains moisture and moisture, blocking due to the viscosity occurs, and the passage rate of the cloth sieve is remarkably hindered, which greatly hinders the productivity of flour production. ing.

In order to solve such a problem, an aragonite natural fossil cocoon powder is blended at a ratio of 0.5 to 10.0% by weight with respect to the weight of wheat at the time of coarse pulverization in a brake roll after tempering. The blending effect of the soot powder is clearly understood by the following sieve passing test.
That is, in the sieve passing test, a weak flour with a particle size of 150 μm or less was used, and the case of only the weak flour was used as a control, and an aragonite natural fossil agate powder with a particle size of 3 μm was used as the weak flour. 0.01% by weight blended as Sample 1, the same Aragonite natural fossil agate powder blended at 5.0% by weight as Sample 2, and the same Aragonite natural fossil agate powder 10 Table 1 shows the results of passing 100 g of each sample with a 30% metal wire sieve while applying vibration of 60 reciprocations for 1 minute, with sample 3 blended at a ratio of 0.0% by weight. It is understood that the blending ratio of the aragonite natural fossil agate powder greatly improves the passage rate and is extremely excellent in classification.

Next, the antibacterial properties of the blend of aragonite natural fossil agate powder will be tested in a medium in which bacteria can easily propagate. As a result, 50 wt. A flour dough prepared by blending 50% by weight of flour and 50% by weight of water and adding 38% by weight of water and kneading is used as a control, and 10% by weight of each aragonite natural fossil koji powder is added to the flour dough. Samples 1, 2 and 3 were blended in proportions, 20% by weight and 30% by weight.
In the antibacterial test, E. coli Escherichia coli was used to incubate 10 ⁴ cells in advance on an agar medium, and the cells were applied to the control and samples 1 to 3 and kept at 30 ° C. in an incubator. As a result of visual judgment, as shown in Table 2, extremely excellent antibacterial properties are exhibited by blending the aragonite natural fossil agate powder.

Further, in processed foods, water separation of products formed as processed foods or water separation of processed food raw material pre-treatment ingredients in processed food processing processes can cause many problems in product quality maintenance and product processing processes. .
Therefore, when examining from the test for water separation in the present invention, flour mixed with 50% by weight of strong flour, 50% by weight of weak flour and 5% by weight of salt, and further kneaded with water at a rate of 40% by weight of water. A dough was made as a control.
Next, strong powder, soft flour and salt are blended in the same proportions, and aragonite-based natural fossil agate powder is additionally blended at 2.5 wt%, 5.0 wt% and 10 wt%, respectively. Samples 1, 2, and 3 were flour dough that was sufficiently kneaded after adding water at a ratio of 40% by weight of water based on the total amount of the above. The control and samples 1 to 3 were all made into a flour dough plate having a thickness of 5 mm, a width of 150 mm, and a length of 150 mm, and placed in a transparent plastic container to visually distinguish the water separation state over time, and viscous. The change was measured using a viscometer. As shown in Table 3, Samples 1 to 3 containing the aragonite-based natural fossil cocoon powder suppressed water separation and binding between gluten and In combination with the action of magnesium, the viscosity increases, and it is assumed that the spreadability during noodle making and the fermentation foamability during bread making are extremely good.

On the other hand, salt and sugar are also extremely important and used in large quantities as seasonings in processed food ingredients. Further, in sugar, white sugar has been mainly used.
However, in recent years, with the background of increasing health orientation, instead of refined salt, sun-dried salt, wind-dried salt, or salt-recovered minerals using deep ocean water have been actively promoted and used. However, it is inferior in productivity and extremely expensive in price, so it has not been fully adopted.
In addition, excessive salt intake is also a cause of various diseases, including hypertension, and therefore there is a strong demand for reduction of salt.

In sugar, the conversion from white sugar to salam or brown sugar is also explained, but white sugar is still mainly used.
Thus, in processed foods where such salt and sugar are used, various calcium, mineral and vitamins tend to be added against the background of health, and salt and sugar are hygroscopic. However, when it is used after being housed in a sub-container for practical use, it is often hindered in use due to adhering to moisture in the sub-container with the passage of time or blocking.

Therefore, an aragonite-based natural fossil cocoon powder pulverized to a particle size of 10 μm or less with respect to salt or sugar is added at a ratio of 0.5 to 30% by weight with respect to the weight of the salt or sugar. Alternatively, a configuration is proposed in which aragonite natural fossil agate powder is encapsulated on the outer surface of sugar.
In such a case, since the particle size of the salt or sugar is about 150 to 600 μm, the particle size of the aragonite natural fossil agate powder is more preferably about 1/10 to 1/20 with respect to the particle size of the salt or sugar. It is to be noted that it is desirable from the viewpoint of embedding properties, and that when the blending ratio is 30% by weight or more, the embedding is saturated.

  In the following, the test results on the packaging state, dispersibility and taste using purified salt are described. The purified salt used has an average particle size of 180 μm, and the average particle size is 3 μm with respect to this purified salt. The aragonite-based natural fossil cocoon powders were blended in proportions of 0.5% by weight, 1.0%, 5.0% by weight and 10% by weight, respectively, to give Sample 1, Sample 2, Sample 3 and Sample 4, respectively. 100g was stored in a transparent plastic cylindrical container with the lid open and left for 30 days for testing. The aragonite natural fossil agate powder opened in a flat plate and encapsulated in purified salt The body is visually judged and the dispersibility is visually judged from the state of flow during the transfer from the transparent plastic cylindrical container to the flat plate. Further, the taste is tasted by five evaluators. Evaluate The results are shown in Table 4.

  In this way, the inclusion by blending the aragonite natural fossil agate powder suppresses the viscosity due to moisture absorption and improves dispersibility, and also exhibits antibacterial and antifungal properties, especially with sufficient essential mineral content. In addition to being strengthened, it is made by blending with a refined salt, so that it can be converted into a unique sprinkled salt and provided at a very low cost.

Claims (3)

  A small amount of chlorine, chromium, cobalt, copper, fluorine, iodine, iron, manganese, phosphorus, potassium, selenium, sodium with a calcium content containing a trace amount of strontium of 35 wt% or more and a magnesium content of 0.3 wt% or more Aragonite natural fossil containing a transition element oxide composed of a small amount of iron oxide, copper oxide, manganese oxide, cobalt oxide, cerium oxide, hafnium oxide, iridium oxide, and lutetium oxide. The koji is pulverized to a particle size of 10 μm or less to form an aragonite natural fossil koji powder, and the aragonite natural fossil koji powder is reduced to 0 for processed food ingredients made of rice flour, wheat flour, starch, salt or sugar. A method for multifunctionalization of processed food raw materials to be blended in a proportion of 5 to 10.0% by weight.   Aragonite-based natural fossil cocoon powder is blended at a ratio of 0.5 to 10.0% by weight based on the total amount of processed food raw material pre-processed ingredients that are made by adding seasonings to processed food ingredients made of rice flour or wheat flour. Multi-functionalized processed foods that are processed on top.   Multi-functionality of refined salt with increased dispersibility and mineral replenishment of refined salt, with aragonite-based natural fossil agate powder blended in 0.5 to 30.0% by weight with respect to refined salt Method.