JPH0575379B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a nutritionally fortified food, particularly a method for producing a nutritionally fortified food using pine nuts.

Conventional Technology The nutritional effects of pine nuts have been described in many Japanese and Chinese medicine books in China, Korea, and Japan since ancient times. Names of the main books include Honso Mimoku, Japanese Meisho, Wakan Sansai, Seiri Honso, Koryeo Illustrated Book, and Shinsenden. It has been described that it has the effect of warming the iliac bones, sprinkling water, prolonging life, longevity, and disease-free longevity. In particular, pine nut porridge (one part pine nuts, two parts rice) has been popular in Korea since the Goryeo period as a nourishing food for the sick, infants, and the elderly, as well as a health food to prevent hangovers and protect the stomach.

However, there is no pine variety that can produce edible pine nuts growing in Japan, so they were so valuable that they were added to gifts to Japan from Silla and Korea, and were not available to the general public. Even today, peeled pine nuts are only used raw or roasted to make snacks, sweets, and some tsukudani (tsukudani), and their widespread use has not been done to this day.

Problems to be Solved by the Invention As mentioned above, although pine nuts have been known to have medicinal and nutritional effects since ancient times, they are currently not used much in practice. In addition, pine nuts generally contain more than 63% oil (usually around 65-72%), so if you ingest a large amount, they will become oily and feel heavy on your stomach.
It had the disadvantage that its uses and consumption were limited because it became boring.

The present invention provides a method for producing nutritionally enriched foods using such pine nuts.

Means for Solving the Problems The present inventor conducted various research on the use of pine nuts in food processing from the viewpoint of medicinal and nutritional effects, and found that pine nuts were peeled and pressed at low temperature. When separated into high protein solids consisting of 30 to 45% crude protein and 15 to 35% fat, and fats and oils containing 12% or more of ω-6 linolenic acid, which is unique to pine nuts, these high protein solids and fats and oils are separated individually. It was discovered that it is an excellent nutritional fortifier.

The present invention is based on the above knowledge, and is made by peeling pine nuts and pressing them at low temperatures to produce a product with a crude protein content of 30-45% and a fat content of 15-45%.
The high protein solids with a nutritionally appropriate lipid content of 35% are separated from the fats and oils containing 12% or more of ω-6 linolenic acid, and the high protein solids or fats and oils thus obtained are used in the production of foods. This is a method for producing nutritionally fortified foods characterized by the addition of nutrients.

The present invention will be explained in detail below.

The pine nuts used in the present invention include Pinus
Among the genus), Korean Goyomatsu or Japanese red pine (Pinus
Koraiensis), Siberian red pine (Pinus Sibirica),
Suitable examples include fruit collected from Gosumatsu or blue pine (Pinus Armandii), Mexican pine (Pinus Cembroides), and the like. These pine nuts are fresh, undegraded, contain oils and fats with an acid value of less than 2.5,
The peroxide value is preferably 20 or less, the acid value is 1.2 or less,
A peroxide value of 12 or less is desirable.

The pine nuts, preferably fresh pine nuts, are peeled and pressed at a low temperature, preferably below 95°C, to extract and separate 65% or more of the oil and fat content. By doing this, we have high protein solids consisting of 30-45% crude protein and 15-35% fat, and 12% or more of ω-6 linolenic acid consisting of cisΔ5, cisΔ9, and cisΔ12 octadecanetrienoic acid (C18:3). Oils and fats containing terpenes unique to the genus PINOS such as PINENE, CAMPHENE, and BORNEOL, which have a PHYTON CIDE (forest bathing) effect, can be obtained.

The above-mentioned high-protein solids are high in protein, with high-calorie fats and oils removed, and have a light flavor with the excellent flavor of pine nuts, abundant vitamins, and minerals intact. It is easy to powder because of its small amount. Therefore, this high protein solid is suitable for adding as a nutritional fortifier during food production to produce nutritionally enriched foods. Thus, this high protein solid can be added during the process from raw materials to products during the production of foods such as cakes, snacks, rice crackers, porridge, noodles, etc. to obtain nutritionally enriched foods.

On the other hand, the above fats and oils contain 41-47% linoleic acid,
Among them, it contains more than 12% of unique linolenic acid (pine nut oil) that is not found in ordinary fats and oils, and according to the analysis of the present inventor, the total tocopherol in the unsaponifiable matter is
α is as high as 274ppm and has a strong vitamin E effect.
- It was found that it contains more than 48.5% tocopherol. ω-6 linolenic acid is a unique fatty acid found only in pine nuts.
cisΔ9, cisΔ12 linolenic acid (ω-6-C18:
It has the structure 3) and is included in evening primrose oil etc.
ω-6 allcis Δ6, Δ9, Δ12 linolenic acid (γ-linolenic acid), which is said to be a precursor of PGI;
ω-6 such as transΔ5, cisΔ9, and cisΔ12 linolenic acid, which are said to have skin treatment effects such as Columbinic acid or Rananchleic acid.
It is a positional or geometric isomer of the unsaturated groups of linolenic acid, and therefore the nutritional effects of pine nut oil are largely due to this unique ω-6 linolenic acid.

The above-mentioned fats and oils are nutritionally superior fats and oils, and because they are extracted at low temperatures, they are edible fats and oils that have a delicious aroma. By blending this oil with oils such as olive oil, rapeseed oil, sesame oil, MCT-EPA, and DHA oil, delicious edible oils and fats with excellent nutritional value can be obtained. In addition, when producing foods that use fats and oils (for example, margarine, salad oil, encapsulated fats and oils, powdered fats, etc.), if the above-mentioned fats and oils obtained from pine nuts are blended with the fat composition of those foods, nutritionally enriched foods can be obtained. be able to.

Effects of the Invention According to the present invention, the above-mentioned high-protein solids and fats and oils are obtained from pine nuts through simple operations, and these are added to food products to enhance the medicinal and nutritional properties of pine nuts. The result is a nutritionally fortified food with added nutrients. Furthermore, the present invention is significant in that it has pioneered the use of pine nuts, which have not been used much in the past.

Examples Examples of the present invention are shown below, but the present invention is not limited thereto.

Example 1 120 kg of fresh Korean pine seeds from Jilin province in northeastern China were shelled and peeled and heated.
Using a conventional press at 65° C., the oil and fat were separated by pressing, and the solid matter was crushed to obtain 60 kg of defatted pine nut powder (high protein solid powder) having the following composition.

Crude fat 24.9% Carbohydrate 21.1% Moisture 3.8% Ash 7.1% Crude protein 40.9% Crude fiber 2.1% On the other hand, the press-separated fats and oils were filtered in a conventional manner using 0.2% dry diatomaceous earth to obtain a peroxide value of 1.71. acid value
0.69, iodine value 150.0, unsaponifiables 0.48%, and ω-6 linolenic acid 16.4%. The fatty acid composition (%) of this oil and fat was as follows.

C16:0 4.7, C18:0 1.8, C18:1 29.4,
C18:2 46.0, ω-6 cis Δ5, Δ9, Δ12 linolenic acid, 16.4, C20:1 0.90.

Using the above defatted pine nut powder, make the following mixture: Wheat flour 250g Eggs 150g Defatted pine nut powder 250〃 Leavening agent 10g Sugar 100〃 A little bit of flavoring Seasoning 150〃 Table salt With a little bit, kutsky according to the usual method. Manufactured.
In this way, since the defatted pine nut powder is a powder with low oil content that can be used as a confectionery ingredient, a high-protein cookie with a good flavor and shortness that is suitable for health food was obtained.

Similarly, the flour for Western confectionery dough such as butter cakes, pies, and sponge cakes can be mixed with the above-mentioned defatted pine nut powder.
By replacing 20% or more, Western sweets with good flavor, high nutritional value, and good health were obtained.

Example 2 700 g of all-purpose wheat flour, 300 g of the defatted pine nut powder obtained in Example 1, 60 g of salt, and 350 g of water were mixed to produce udon noodles in a conventional manner. This udon was a nutritious and healthy udon with a pine nut flavor.

Similarly, regarding the production of other types of noodles such as soba noodles, somen noodles, and Chinese noodles, by replacing 20% or more of the raw material flour with the defatted pine nut powder obtained in Example 1, it is possible to produce noodles with good flavor and high nutritional value. was gotten.

Example 3 50% raw pine nut oil obtained in Example 1, refined olive oil
By mixing 40% lecithin (containing 35% phosphazylcholine), and 3% tocopherol (containing 50% d-α-tocopherol), it is a flavorful and nutritious product that can be used in salad dressings, etc. Edible fats and oils with high value were obtained.

Claims (1)

[Claims] 1 Peel pine nuts and press at low temperature to obtain crude protein of 30~
45% fat and 15-35% fat, and oil and fat containing 12% or more of ω-6 linolenic acid, and adding the resulting high protein solid or oil during the production of foods. A manufacturing method for characteristic nutritionally fortified foods.