KR100935437B1 - A method for preparing bread having good flavour by using cereal or oilseed removed the fat and bread produced by using the same method - Google Patents

Abstract

The present invention relates to a method for producing a functional improved bread using skim grains or skim maintaining crops and to the bread produced by using the same, to remove the harmful substances such as lipids, proteins and residual pesticides through a supercritical extractor or The use of skimmed oil crops has a great way to make bread that has a soft texture and excellent sensory taste and can provide bread.

Grains, Oilseeds, Bread, Premix, Dough

Description

A method for preparing bread having good flavor by using cereal or oilseed removed the fat and bread produced by using the same method}

1 is a schematic diagram showing a device for removing harmful substances such as lipids, proteins and residual pesticides from cereals or oil crops using a supercritical fluid.

<Description of the symbols for the main parts of the drawings>

1: extractor 2: heat exchanger

3, 4: pump 5: co-solvent storage tank

6: fluid raw material (carbon dioxide, etc.) storage tank 7: co-solvent separator

8: pressure reducer 9: pressure reducing valve

10, 11 discharge valve 12, 13 supply valve

The present invention relates to a method for producing bread enriched in dietary fiber using skimmed grains or skim fat crops and improved taste, and more specifically, to a lipid produced from cereals or oil crops through supercritical extraction. The present invention relates to a method for producing bread having a more swelling and soft texture by removing harmful substances such as proteins and residual pesticides and then making bread using the same, and bread produced using the same.

Cereals are plants that produce starch seeds that can be used as food. The most commonly grown cereals are wheat, rice, rye, oats, barley, corn, and corn. Grains are usually processed unprocessed, except for frozen and canned parts, which are used as ingredients in many other foods. Feed is used by livestock and poultry to produce meat, dairy products, eggs, etc., to provide animal nutrients to humans. In addition, cereals are used as industrial raw materials for making glucose, adhesives, oils, and liquor.

Most cereals with similar characteristics as foods have high levels of carbohydrates and calories, but have relatively low protein levels and lack of nutrients such as calcium and vitamin A. Grains account for about half of the nutrients they consume, about a quarter of carbohydrates, about 1/4 of protein and calcium, more than 1/3 of iron, and half of thiamine.

When grains are stored for a long time, the lipids on the surface of the grains are deteriorated and the quality of the grains is deteriorated. These low-grade grains remove harmful substances such as the rancid lipids on the surface of the grains through a half milling when used as a raw material for food. The 1/2 milling as described above has the disadvantage of bringing about half the loss in the raw grains.

On the other hand, oil crops are plants that are planted to obtain oil, and include soybeans, sesame seeds, sunflowers, castors, peanuts, and rapeseeds. .

In view of the foregoing, the present inventors use a supercritical extraction method to remove lipids from inexpensive old grains or oil crops whose quality is degraded due to rancidity of surface lipids, thereby recovering high quality grains or oil crops. The present invention has been completed by discovering that bread can be produced by using bread to produce bread that is more swelling and has a soft texture.

Accordingly, an object of the present invention is to provide a method for producing skim grains or skim fat crops using supercritical extraction, and then using the same to produce bread having improved sensuality.

In order to achieve the above object, the present invention has been achieved by using a cereal or oily crops from which harmful substances such as lipids, proteins and residual pesticides are removed through supercritical extraction to produce bread having a more swelling and soft texture.

Hereinafter, the configuration of the present invention.

The present invention provides a method for preparing a grain powder food material using the grain powder obtained by supercritical extraction using a supercritical fluid after grinding the grain.

The present invention also provides a grain powder food material produced by the above method.

In the present invention, the grain powder food material may include premix for bread production or dough for making bread, but is not limited thereto, and includes all materials known as grain powder food materials in the art.

The present invention also provides a bread produced using the bread premix or bread dough.

Supercritical extraction method for cereal grains or oilseed crops of the present invention is a specific technical configuration of the supercritical extraction step for removing harmful substances such as lipids, proteins and residual pesticides from the grains is a step of grinding the raw material of grains or oilseed crops Wow; Filling the extractor with the finely ground raw powder; Extracting lipids and proteins by adding supercritical carbon dioxide to an extractor filled with raw powder; Decompressing the supercritical carbon dioxide and the lipid and protein mixture in a depressurizer to separate them; Recirculating by pressurizing the supercritical carbon dioxide separated in the step with a pump.

The supercritical carbon dioxide may be added together with the cosolvent.

Grain in the present invention includes any grains known in the art such as rice, barley, wheat, crude, corn, rye, oats, sorghum, but is not particularly limited thereto.

Oil crops in the present invention include any sesame, perilla, black sesame, soybeans, sunflower, castor, peanuts, rapeseed, any of the known oil crops in the art, but is not particularly limited thereto.

In the present invention, the grains or oily crops are finely powdered without passing through, and the lipid, protein and residual pesticides are removed by passing through the supercritical extraction device, but the dietary fiber of the outer skin is left as it is. can do.

The fine powdering step of the raw material is characterized in that the pretreatment step of grinding the raw material into fine particles in order not only to increase the contact area with the supercritical carbon dioxide, but also to facilitate elution by desorption. The smaller the powder size used in the present invention, the better the particle size is generally 1.25mm or less is preferable, and in order to mold into bread dough, it is more preferable that the ultra fine powder having a particle size of 5 ~ 70㎛ is generally preferred. If you have a lot of dietary fiber, you can make a bread that is stiff and textured.

In the present invention, the supercritical carbon dioxide is preferably supplied with a temperature of 40 to 110 ° C. and a pressure of 150 to 600 bar, but most preferably a temperature of 65 ° C. and a pressure of 450 bar.

In addition, in the step of adding the supercritical carbon dioxide, the co-solvent may be further added to further increase the extraction efficiency. At this time, the concentration of the co-solvent is characterized in that 1 to 50%, more preferably 5 to 10%.

In the present invention, the cosolvent may be used alone or in mixture of two or more selected from the group consisting of alcohols such as ethanol, iso-propanol and methanol, normal hexane, acetone and water.

Supercritical fluid extraction, on the other hand, is a technology that takes advantage of the supercritical fluid's advantages, and has several unique advantages because it has the characteristics of a combination technology in which the principles of distillation and extraction are applied together. . Supercritical fluid can be set to any condition from high density to low density by manipulating the pressure temperature, so it has excellent selectivity such as fractionation and separation, so that high purity products can be obtained, and the extraction solvent is almost completely recovered without loss. It is possible to obtain a purified product with no residual solvent. In addition, the viscosity of the supercritical fluid is small, so it penetrates into the sample, and the extraction efficiency is high. Also, the diffusion coefficient is large, so the extraction speed is fast, and the extraction at a relatively low temperature can avoid the damage of nutrients by heat. And the density difference between the supercritical fluid and the low viscosity of the supercritical fluid have many advantages such as the separation of the extraction residue and the solvent. However, since a high pressure device must be used, there is a disadvantage in that facility cost and maintenance cost are high.

Carbon dioxide is most commonly used as a supercritical fluid, and carbon dioxide is the most preferred because its critical pressure is 7.4 MPa and its critical temperature is 31 ° C., which is generally easy to create supercritical conditions, and carbon dioxide itself is non-toxic and inexpensive. It is becoming. Supercritical carbon dioxide is used as a nonpolar solvent in various extraction of low polar substances such as fats and oils. In addition, by adding some polar substances such as water and alcohol, it is easy to induce a change in polarity of the supercritical fluid, that is, it is possible to change the solubility remarkably. have.

The extractor using the supercritical fluid used in the present invention is an extractor for extracting lipids and proteins in cereals or oil crops by contacting cereals or oil crops, and separating the lipids and proteins in supercritical fluids after extraction. It is characterized by consisting of a pressure-sensitive separator having a function. The decompressor is composed of a circulator for decompressing the supercritical fluid from the extractor to remove lipids and proteins, and recovering the supercritical fluid solvent separated from the depressurizer and supplying it to the extractor for reuse.

Figure 1 is a schematic diagram showing a device for extracting and removing harmful substances such as lipids, proteins and residual pesticides from cereals or oil crops using a supercritical fluid.

Looking in more detail with respect to the extraction apparatus according to the invention, as shown in Figure 1, two or more extractors (1) is filled with grains or oil crops as raw materials, the supercritical carbon dioxide extractor through the heat exchanger (2) It is supplied to the lower end of (1). At this time, the supply valve 12, 13 controls the supply of supercritical carbon dioxide supplied to each extractor (1).

The supercritical carbon dioxide supplied in this way is contacted with the filled cereals or oil crops, extracts harmful substances such as lipids, proteins, and residual pesticides, and then rises and is discharged out of the extractor. The discharge amount is controlled by (10) and (11), and the mixture of the extracted supercritical carbon dioxide and the harmful substances such as lipids, proteins and residual pesticides is decompressed via the pressure reducing valve (9) to the pressure reducing device (8). Transferred.

In the decompressor (8), the extracted lipids, harmful substances such as protein and residual pesticides, and carbon dioxide are separated, and the separated carbon dioxide is circulated and reused in the storage tank (6), and the lipid and protein separated in the decompressor (8). And harmful substances such as residual pesticides are collected as final products via the co-solvent separator (7).

The carbon dioxide storage tank 6 may be supplemented with carbon dioxide from the outside so as to compensate for some losses occurring in the entire process in addition to the carbon dioxide supplied through the circulation.

The carbon dioxide stored in the reservoir 6 is pressurized through the pump 3 and supplied to the extractor through the heat exchanger 2 in a supercritical state.

This process continues continuously until the yield of extraction of harmful substances such as lipids, proteins and residual pesticides from cereals or oil crops is reached. In addition, for continuous operation, the extractor (1) is installed two or more to control a plurality of supply valves (12), (13) and a plurality of discharge valves (10), 11 are used alternately, do not use Extractor does not remove extracted grains or oil crops and fills new grains or oil crops to prepare for the next extraction.

In the present invention, grains or oil-bearing crops from which harmful substances such as lipids, proteins, and residual pesticides are removed through supercritical extraction are raw materials from which no harmful components are generated. In particular, when the coating is made less like brown rice, the texture is not good, but the texture becomes softer when the bread is manufactured with supercritical extracted or finely powdered powder.

In the present invention, a method of manufacturing bread using cereals or oil crops from which harmful substances such as lipids, proteins and residual pesticides are removed through supercritical extraction may use a conventional bread production method. In this case, yeast, lactic acid, baking powder, rice wine, Schwargel (Suregel), etc. may be used, and fermentation may be performed by mixing fermentation agent with grain powder first, followed by kneading. It may be fermented after kneading.

In the present invention, through the supercritical extraction method, grains other than wheat among grains from which harmful substances such as lipids, proteins, and residual pesticides are removed may be prepared as bread alone, but for more desirable breadability Can be mixed with flour. At this time, the flour is preferably mixed 5 to 50% by weight, but more preferably 20 to 30% by weight. As described above, the supercritical extracted grains can be supplemented with nutrients that are difficult to replenish with wheat flour. For example, in the case of supercritical brown rice powder, harmful substances have been removed, but functional substances such as various minerals and vitamins It is included to make nutritionally good bread products.

In addition, in the present invention, the oil crops from which harmful substances such as lipids, proteins and residual pesticides are removed through the supercritical extraction method are removed from the hazardous materials such as lipids, proteins and residual pesticides through general wheat flour or supercritical extraction methods as described above. It can be mixed with the powder of cereals to make bread. At this time, the oil is preferably mixed 5 to 50% by weight, but more preferably 20 to 30% by weight. By mixing sesame powder in the supercritical extracted oil crops during the manufacture of bread, it contains a large amount of functional substances such as various minerals, dietary fiber, phytic acid and vitamins, including antioxidants such as sesaminol glycosides contained in the sesame powder. This makes it possible to produce very nutritious breads.

Through the following examples will be described in detail the present invention. These examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited by these examples.

Example  1: temperature, pressure and co-solvent Supercritical  Preparation of Bread Using Brown Rice Powder Extracted

After grinding the brown rice, supercritical extraction was carried out by varying the temperature, pressure, and cosolvent as shown in Table 1, and then kneaded with the compounding ratio of Table 2 to bake for 20 minutes in an oven at 200 ℃ to prepare a bread.

Supercritical Extraction Conditions division Temperature (℃) Pressure (bar) Cosolvent Bread 1 35 450 - Bread 2 40 450 - Bread 3 65 450 - Bread 4 110 450 - Bread 5 130 450 - Bread 6 65 100 - Bread 7 65 150 - Bread 8 65 600 - Bread 9 65 700 - Bread 10 65 450 Ethanol 5% Bread 11 65 450 Ethanol 10% Bread 12 65 450 Ethanol 50% Bread 13 65 450 5% of water Bread 14 65 450 Water 10% Bread 15 65 450 50% of water [Note]-: No co-solvent

Bread Recipe (Unit: g) Raw material Compounding cost Brown Rice Powder 300 Sugar 48 Salt 3 cooking oil 30 Skim milk powder 6 egg 18 East 3 water 200

Comparative example  One: Supercritical  Bread production using brown rice powder not extracted

White bread was prepared in the same manner as in Example 1, except that the brown rice powder was used without supercritical extraction.

Experimental Example  1: present invention Supercritical  Of Bread Using Extracted Brown Rice Powder Parts  Research

Parts of the breads prepared in Example 1 and the bread of Comparative Example 1 were examined. The component properties were determined as 100 parts of bread prepared by using the brown rice powder without supercritical extraction of Comparative Example 1, and the numerical value thereof was quantified. The results are shown in Table 3 below, and the bread of Comparative Example 1 and the breads 1, 12, and 15 of Example 1 of the breads prepared in Comparative Example 1 and Example 1 are shown in FIG. 2.

Part comparison division Parts Comparative Example 1 100 Bread 1 109 Bread 2 121 Bread 3 137 Bread 4 124 Bread 5 115 Bread 6 108 Bread 7 122 Bread 8 120 Bread 9 115 Bread 10 145 Bread 11 152 Bread 12 140 Bread 13 148 Bread 14 150 Bread 15 138

Experimental Example  2: present invention Supercritical  Extracted Brown rice powder  Sensory test of used bread

Sensory tests were performed on the breads prepared in Example 1 and the bread of Comparative Example 1.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to obtain a nine-point grading system (9 = best; 8 = very good; 7 = normal) for aroma, taste, color, and soft feel. Good; 6 = slightly good; 5 = good or not hate; 4 = a little hate; 3 = usually hate; 2 = very hate; 1 = most hate) The average value was calculated by adding up.

Sensory test results are shown in Table 4 below. The sensory test subjects evaluated that the bread of the present invention using the brown rice powder subjected to supercritical extraction as a whole was soft and aroma and taste was more clean and delicious.

Sensory test result division Invention bread Comparative Example 1 One 2 3 4 5 6 7 8 9 10 11 12 13 14 15 incense 5.0 7.4 7.9 7.2 5.4 5.0 6.9 7.6 4.9 8.0 8.8 7.9 8.5 8.2 7.8 5.0 flavor 5.4 7.3 8.2 7.4 5.9 5.3 7.2 7.5 5.1 7.9 8.7 8.2 8.6 8.1 8.1 4.7 color 6.5 7.8 7.7 5.4 6.1 6.2 7.5 7.6 6.4 8.3 8.8 8.3 8.5 8.2 7.9 4.9 Soft texture 5.2 7.5 8.2 7.3 5.2 5.9 6.9 6.8 5.3 8.2 8.7 8.2 8.5 8.0 7.6 4.0 Overall preference 5.5 7.5 8.0 6.8 5.7 5.6 7.1 7.4 5.4 8.1 8.8 8.2 8.5 8.1 7.9 4.7

Example  2: temperature, pressure and cosolvent different Supercritical  Preparation of Bread Using Wheat Extracted

After milling the mill, supercritical extraction was performed by varying the temperature, pressure, and cosolvent as shown in Table 5, and then kneaded with the blending ratio of Table 6 to bake for 20 minutes in an oven at 200 ° C. to prepare bread.

division Temperature (℃) Pressure (bar) Cosolvent Bread 16 35 450 - Bread 17 40 450 - Bread 18 65 450 - Bread 19 110 450 - Bread 20 130 450 - Bread 21 65 100 - Bread 22 65 150 - Bread 23 65 600 - Bread 24 65 700 - Bread 25 65 450 Ethanol 5% Bread 26 65 450 Ethanol 10% Bread 27 65 450 Ethanol 50% Bread 28 65 450 5% of water Bread 29 65 450 Water 10% Bread 30 65 450 50% of water [Note]-: No co-solvent

Bread Recipe (Unit: g) Raw material Compounding cost flour 300 Sugar 25 Salt 5 butter 30 egg 30 East 4 water 150

Comparative example  2: Supercritical  Bread Production with Unextracted Flour

White bread was prepared in the same manner as in Example 2, except that the flour was used without supercritical extraction.

Experimental Example  3: present invention Supercritical  Of bread using extracted flour Parts  Research

Parts of the breads prepared in Example 2 and the bread of Comparative Example 2 were examined. Partability was determined as 100 parts of the bread produced by using the wheat flour without supercritical extraction of Comparative Example 2 and the numerical value for the parts. The results are shown in Table 7 below.

Part comparison division Parts Comparative Example 2 100 Bread 16 104 Bread 17 112 Bread 18 128 Bread 19 113 Bread 20 106 Bread 21 104 Bread 22 115 Bread 23 113 Bread 24 107 Bread 25 135 Bread 26 139 Bread 27 132 Bread 28 137 Bread 29 136 Bread 30 127

Experimental Example  4: present invention Supercritical  Sensory Evaluation of Bread Using Extracted Flour

Sensory tests were performed on the breads prepared in Example 2 and the bread of Comparative Example 2.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to obtain a nine-point grading system (9 = best; 8 = very good; 7 = normal) for aroma, taste, color, and soft feel. Good; 6 = slightly good; 5 = good or not hate; 4 = a little hate; 3 = usually hate; 2 = very hate; 1 = most hate) The average value was calculated by adding up.

Sensory test results are shown in Table 8 below. The sensory test subjects evaluated that the bread of the present invention using wheat flour subjected to supercritical extraction as a whole was softer and more flavorful and tasteful.

Sensory test result division Invention bread Comparative Example 2 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 incense 5.5 7.3 8.0 7.3 5.6 5.4 7.3 7.0 5.6 8.3 8.7 8.0 8.5 8.6 8.2 5.3 flavor 5.3 7.3 8.2 7.2 5.3 5.6 7.9 6.8 5.3 8.0 8.7 8.6 8.3 8.4 8.3 5.2 color 5.3 6.7 8.3 8.0 5.9 5.3 7.1 6.8 5.2 8.2 8.9 8.2 8.3 8.5 8.2 5.3 Soft texture 5.6 7.6 8.1 7.9 5.2 5.7 7.6 5.9 5.0 8.3 8.7 8.3 8.4 8.6 8.3 4.6 Overall preference 5.4 7.2 8.2 7.6 5.5 5.5 7.5 6.6 5.3 8.2 8.8 8.3 8.4 8.5 8.3 5.1

Example  3: Supercritical  Manufacture of bread mixed with extracted cereal powder or oil crop powder

After milling wheat, brown rice and sesame seeds, supercritical extraction using 10% ethanol as co-solvent at 65 ° C. and 450 bar to prepare flour, brown rice powder and sesame powder, and then knead with a blending ratio of Table 9 in a 200 ° C. oven. Bake for 20 minutes to prepare bread.

Bread Recipe (Unit: g) Raw material Bread separator 31 32 33 34 35 36 37 38 39 40 41 Supercritical Extracted Flour 300 285 240 210 150 0 0 0 0 0 120 Supercritical Extracted Brown Rice Powder 0 0 0 0 0 300 285 240 210 150 120 Supercritical Extracted Sesame Seeds 0 15 60 90 150 0 15 60 90 150 60 Sugar 25 25 25 25 25 25 25 25 25 25 25 Salt 5 5 5 5 5 5 5 5 5 5 5 butter 30 30 30 30 30 30 30 30 30 30 30 egg 30 30 30 30 30 30 30 30 30 30 30 East 4 4 4 4 4 4 4 4 4 4 4 water 150 150 150 150 150 150 150 150 150 150 150

Experimental Example  5: Supercritical  Partial Investigation of Bread Mixed with Extracted Cereal Powder or Oilseed Crop Powder

Part of the bread prepared in Example 3 was investigated. The part property was quantified by setting the part degree of the bread prepared using ordinary wheat flour without the supercritical extraction of Comparative Example 2 to 100 and comparing the part degree thereof. The results are shown in Table 10 below, and the bread of Comparative Example 2 and the breads 36 and 41 of Example 3 of the breads prepared in Comparative Examples 2 and 3 are shown in FIG. 3.

Part comparison division Parts Comparative Example 2 100 Bread 31 139 Bread 32 125 Bread 33 109 Bread 34 102 Bread 35 89 Bread 36 116 Bread 37 106 Bread 38 103 Bread 39 96 Bread 40 85 Bread 41 120

As can be seen from the above results, even when the sesame gourd using the flour or brown rice powder obtained through the supercritical extraction of the present invention was found to be a very good part.

Experimental Example  6: Supercritical  Sensory Evaluation of Bread Mixed with Extracted Grain Powder or Oilseed Crop Powder

Sensory tests were performed on the breads prepared in Example 3 and the general bread of Comparative Example 2.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to obtain a nine-point grading system (9 = best; 8 = very good; 7 = normal) for aroma, taste, color, and soft feel. Good; 6 = slightly good; 5 = good or not hate; 4 = a little hate; 3 = usually hate; 2 = very hate; 1 = most hate) The average value was calculated by adding up.

Sensory test results are shown in Table 11 below. The sensory test subjects evaluated that the bread of the present invention using flour or brown rice powder subjected to supercritical extraction as a whole was softer, smoother, tasteful, and more delicious. It was.

Sensory test result division Invention bread Comparative Example 2 31 32 33 34 35 36 37 38 39 40 41 incense 5.9 7.3 8.3 8.3 6.9 6.0 7.6 8.5 8.6 7.0 8.9 5.3 flavor 6.2 7.6 8.4 8.0 6.7 6.3 7.8 8.6 8.7 6.9 8.7 5.2 color 5.7 7.9 8.0 8.2 7.6 6.7 7.9 8.5 8.8 5.9 8.6 5.3 Soft texture 6.3 7.6 8.5 8.0 6.3 6.4 8.1 8.3 8.5 7.1 8.7 4.6 Overall preference 6.0 7.6 8.3 8.1 6.9 6.4 7.9 8.5 8.7 6.7 8.7 5.1

Production Example  1: Preparation of Hot Cake Premix Using Supercritical Extracted Cereal Powder of the Present Invention

After milling the mill, supercritical extraction was carried out using 65% ethanol 10% as a co-solvent at 450 bar to prepare supercritical extracted wheat flour, and then a hot cake premix was prepared according to a conventional method.

Production Example  2: preparation of donut premix using the supercritical extracted grain powder of the present invention

After pulverizing brown rice, supercritical extraction using ethanol 10% as cosolvent at 65 ° C. and 450 bar to prepare supercritical extracted brown rice powder, and then prepared donut premix according to the conventional method.

Production Example  3: present invention Supercritical  Using extracted grain powder Dough  Composition preparation

After pulverizing brown rice, supercritical extraction using ethanol 10% as a cosolvent at 65 ° C. and 450 bar to prepare supercritical extracted brown rice powder was prepared bread dough composition according to the conventional method.

As described above, the method for producing functionally improved bread using the skimmed grains or skim-keeping crops as described above, and the bread produced by using the same, are harmful substances such as lipids, proteins and residual pesticides through supercritical extraction. It is a very useful invention in the food industry because there is an excellent effect to provide a bread and a method of producing a bread rich in dietary fiber, using a grain or oily crops, which have been removed.

Claims (7)

delete Ultrafine grinding of one or more mixtures selected from the group consisting of brown rice, wheat and sesame to 5-70 μm, followed by supercritical extraction using supercritical carbon dioxide at a temperature of 40 to 110 ° C. and a pressure of 150 to 600 bar. The main ingredient is bread, characterized by an increase in parts and soft texture. delete delete delete delete delete

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