KR101118837B1 - Functional wheat flour, method for manufacturing the same and functional food produced by using the same - Google Patents

Abstract

By preparing functional flour mixed with mushroom powder prepared by the optimal freeze drying process, storage capacity is low due to low water content, storage property is high, protein content is high, and dough property is high, and color can be expressed. The present invention discloses a functional wheat flour, a method for producing the same, and a functional food prepared using the same. Method for producing a functional flour of the present invention, the step of lyophilizing mushrooms at a temperature of -70 to -20 ℃ and a pressure of 3 to 8 torr; Grinding the lyophilized mushrooms into powder having a size of 5 to 100 μm; And mixing the pulverized mushroom in flour at a ratio of 15 to 25% by weight relative to the total functional flour, wherein the functional flour has a water content of 0.5 to 1.1% by weight.

Functional Flour, Mushroom, Powder

Description

Functional wheat flour, method for manufacturing the same and functional food produced by using the same}

The present invention relates to a functional wheat flour, a method for producing the same, and a functional food prepared using the same, and more particularly, to a functional wheat flour mixed with a mushroom and wheat flour, a method for producing the same, and a functional food prepared using the same.

Wheat is an annual herb from monocotyledonous plants, rice plants, and flower plants.

Such mills are typically made from wheat flour through a sorting process, a foreign matter removing process, a watering process, a tempering process, a grinding process, a sieving process, and a packaging process. In particular, the flour manufacturing process, after the process of separating the hull and seeds of the wheat with a roller or the like, and after pressing the mill to finish the milling process to crush the fine flour into a fine flour by using a sieve Be sure to go through the sieving process to separate by particles. However, the flour produced through such a process does not have a balanced nutrition as it is prepared in a state in which skin and seeds are removed. In order to improve the balance of these nutrients, functional flours in which additives are mixed with conventional flours have been prepared. However, the functional flour mixed with additives has a problem of declining consumer preference due to the inherent taste and smell.

On the other hand, the flour produced through the above process has a simple white color and could not fully satisfy the consumer's preference.

In addition, the flour produced through the above-described process has a low protein content, the kneading property was not good when preparing the dough using the same.

In addition, the flour produced through the above-described process has a problem that the storage capacity is lowered because the moisture content rate is high.

Accordingly, the present invention relates to a functional wheat flour, a method for producing the same, and a functional food prepared using the same, which can prevent problems caused by the limitations and disadvantages of the related art.

The advantage of the present invention is that by mixing the mushroom powder prepared by the optimal freeze-drying process with the conventional flour, the moisture content rate is low, the storage properties are improved, the protein content is high, the dough property is excellent, and various colors can be expressed. To improve functional and high mineral content to provide a functional flour that can promote health.

Another advantage of the present invention is to provide a functional wheat flour with excellent taste and aroma and greatly improved the palatability by mixing the mushroom powder with the conventional wheat flour in an optimum ratio.

In order to achieve the above advantages, and in accordance with the object of the present invention, lyophilizing the mushroom at a temperature of -70 to -20 ℃ and a pressure of 3 to 8 torr; Grinding the lyophilized mushrooms into powder having a size of 5 to 100 μm; And mixing the pulverized mushroom in a flour at a ratio of 15 to 25% by weight relative to the total functional wheat flour, wherein the functional wheat flour has a water content of 0.5 to 1.1% by weight. A method is provided.

In another aspect of the present invention, in the functional flour, mushroom powder; And flour, wherein the mushroom powder and the flour are mixed, the mushroom powder has a particle size of 5 to 100 μm, and the functional flour has a water content of 0.5 to 1.1 wt% and has a total moisture content of 15 The mushroom powder is mixed in a ratio of 25 to 25% by weight, crude protein content of 11 to 16% by weight, iron content of 1.0 to 3.0 mg per 100 g of the functional wheat flour, and potassium content of 600 to 1400 mg per 100 g of the functional wheat flour There is provided a functional wheat flour characterized by having a.

As another aspect of the present invention, there is provided a functional food prepared using the functional flour.

It is to be understood that both the foregoing general description and the following detailed description are intended to illustrate or explain the invention, and to provide a more detailed description of the invention in the claims.

Functional flour mixed with mushroom powder prepared by the optimal freeze-drying process has low moisture content, improves storage, high protein content, excellent dough, good taste and fragrance, and various colors. Is improved and the high mineral content can help to promote health.

Therefore, the functional wheat flour of the present invention can be applied to various functional foods.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention. Accordingly, the invention includes all modifications and variations that fall within the scope of the invention as set forth in the claims and their equivalents.

Hereinafter, the functional flour according to the present invention, a manufacturing method thereof, and specific embodiments of the functional food prepared using the same will be described in detail.

As described above, conventional wheat flour has poor nutritional properties and high moisture content, resulting in poor storage properties, low protein content, poor dough properties, no fragrance, low taste, and low whiteness.

Accordingly, the present invention was intended to produce flour with improved functionality by mixing mushroom powder produced under optimum conditions in general flour. The mushroom used in the present invention may include at least one of oyster mushroom, mushroom mushroom and top mushroom.

In general, mushrooms are low in fat and rich in sugars and proteins. These mushrooms are low in calories, contain vitamin B ₁ , vitamin B ₂ and niacin, and contain rich minerals such as potassium (K), calcium (Ca) and iron (Fe). In addition, mushrooms are characterized by excellent aroma, taste and texture.

However, these mushrooms contain a lot of moisture and nitrogen compounds and have a tissue that is easy to deteriorate, so that the microorganisms are easy to breed and have a very short shelf life after harvesting. To improve the shelf life of these mushrooms, the mushrooms are dried and ground and stored in powder form. Such drying and grinding processes are typically carried out at high temperatures and harsh conditions. The mushroom powder thus prepared undergoes harsh conditions, destroying the beneficial components and disappearing the mushroom's inherent taste, aroma and texture.

Therefore, the present invention is to produce a mushroom powder that can be maintained without the destruction of the beneficial components using the optimal manufacturing process as follows and the inherent taste, aroma and texture of the mushroom. In addition, by mixing the mushroom powder thus prepared in an optimum ratio to the conventional flour, it is intended to produce a flour that satisfies both functionality and preference.

First, the collected mushrooms are stored at a storage low temperature below -20 ° C. If the storage temperature is stored for a long time in excess of -20 ℃ the color and texture of the mushrooms may be altered.

Mushrooms stored in this way should remove foreign substances such as soil. This foreign material removal process may be performed using a high pressure gas or may be performed using a washing process. The washing process may be carried out in multiple stages, it may be carried out continuously.

After finishing the above-described foreign matter removal process, the mushroom is cut to have a predetermined size by using a knife or the like to improve the efficiency of the freeze-drying process and the grinding process to be described later.

After the cutting process, the mushrooms are hydrated to remove moisture. The lyophilization step is a method of freezing an aqueous solution or a material containing a large amount of water, subliming the ice by depressurizing it, removing water, and obtaining a dried product.

The freeze-drying process is preferably performed at a temperature of -70 to -20 ℃, a pressure of 3 to 8 torr and 5 to 48 hours.

If the freeze-drying temperature is less than -70 ℃, the energy input is too high efficiency, while the freeze-drying temperature exceeds -20 ℃ may change the taste, texture and color of the mushroom.

In addition, when the freeze-drying pressure is less than 3torr, the drying does not proceed smoothly, whereas when the freeze-drying pressure exceeds 8torr, the energy input is too high, the efficiency may be reduced.

On the other hand, the freeze-drying time can be set within 5 to 48 hours in consideration of the amount of the mushroom and the freeze-drying pressure.

After the lyophilization process, the mushrooms are ground to a powder having a predetermined size using a grinder.

The particle size of the mushroom powder is preferably 5 to 100㎛. If the particle size of the mushroom powder is less than 5㎛, the grinding time is prolonged and the beneficial nutrients of the mushroom may be destroyed, while if the particle size of the mushroom powder exceeds 100㎛, it does not mix well with ordinary flour, dough May fall and the texture may deteriorate.

The mushroom powder which has completed this grinding process is mixed with the conventional flour in a predetermined ratio.

In this mixing process, the mushroom powder is preferably mixed at a ratio of 15 to 25% by weight relative to the total functional flour. If the content of the mushroom powder is less than 15% by weight, the prepared functional wheat flour may not increase satisfactorily because the nutritional ingredients are not balanced, the storage and dough properties are poor, and the taste, aroma and color are weak. On the other hand, when the content of the mushroom powder exceeds 25% by weight, the taste of the prepared functional flour may deteriorate and the dough may deteriorate.

The functional wheat flour obtained through the above process has a water content of 0.5 to 1.1% by weight. Such functional wheat flour can be stored without deterioration for a long time by having a water content lower than that of conventional wheat flour having a water content of about 1.4% by weight.

Functional flour obtained through the above process has a high crude protein content of 11 to 16% by weight. In particular, the crude protein content of the functional flour is 11 to 13% by weight when the oyster mushrooms are mixed, 13 to 16% by weight when the mushrooms are mixed, and 11 to 14% by weight when the mushrooms are mixed It is done.

The functional wheat flour obtained through the above process has a high iron content of 1.0 to 3.0 mg per 100 g of the functional wheat flour. In particular, the iron content of the functional wheat flour is 1.0 to 2.0 mg per 100 g of the functional wheat flour, when mixed with oyster mushrooms, 1.0 to 2.0 mg when mushroom mushrooms are mixed and 1.5 to 3.0 mg when the top mushrooms are mixed It is done.

The functional flour obtained through the above-described process has a high potassium content of 600 to 1400 mg per 100 g of the functional flour. In particular, the potassium content of the functional wheat flour is 600 to 800 mg per 100 g of the functional wheat flour, when the oyster mushrooms are mixed, 1000 to 1400 mg when the mushroom mushrooms are mixed, and 600 to 900 mg when the top mushrooms are mixed. It is done.

Functional flour obtained through the above-described process can provide a variety of colors to improve the palatability and excellent dough properties, and is rich in minerals such as iron and potassium, high in protein and vitamins to benefit the body .

Therefore, various functional foods can be prepared using such functional wheat flour. Examples of the functional foods include confectionery foods such as bread, sweets, and pizza, noodles, ramen, homemade snacks, and snack foods such as dumplings.

Hereinafter, the present invention will be described in detail through examples and comparative examples. However, the following examples are merely to aid the understanding of the present invention, and the scope of the present invention should not be limited thereto.

Preparation of Functional Flour

Example  One

The Oyster mushroom stored at -70 ° C was washed three times with purified water and then dried by hot air at 50 ° C. The mushrooms thus removed were sliced using a knife. The sliced mushrooms were lyophilized for 24 hours using a freeze dryer (FDU-8603, Operon, Korea) set at a temperature of -60 ° C and a pressure of 5torr. Subsequently, the lyophilized mushrooms were pulverized using a mixer (MCH-602, Dongyang Magic, Korea) to obtain a mushroom powder having an average particle diameter of 50 μm. Subsequently, the mushroom powder was mixed with flour (Bom-Pyo Daehan, Korea) at 2: 8 to obtain a functional flour.

Example  2 to 3

In Example 1 described above, functional wheat flour was obtained by the same method as Example 1 except for using mushrooms and mushrooms instead of mushrooms, respectively.

Example  4 to 5

In Example 1 described above, a functional wheat flour was obtained in the same manner as in Example 1 except that the mushroom powder and the flour were mixed at 2.5: 7.5 and 1.5: 8.5, respectively.

Example  6 to 9

In Example 1 described above, a functional wheat flour was obtained in the same manner as in Example 1, except that the lyophilizer was set at -70 ° C, -50 ° C, -40 ° C, and -20 ° C, respectively. .

Comparative example  One

A 100% wheat flour (Gom Pyo, Daehan Flour, Korea) was obtained.

Comparative example  2 to 3

In Example 1 described above, a functional wheat flour was obtained by the same method as Example 1 except for mixing the mushroom powder and the gravity component in 3.0: 7.0 and 1.0: 9.0, respectively.

Comparative example  4

In Example 1 described above, a functional wheat flour was obtained by the same method as Example 1 except for using the freeze dryer having the freeze-drying temperature set to 0 ° C.

The characteristics of the functional flour and the flour obtained by the above examples and comparative examples were measured by the following method and the results are shown in Table 1 below.

moisture Content rate  Measure

Take a sample of the functional flour and wheat flour and record the weight and record it as W1. The sample is heated in an oven at 140 ° C. for 30 minutes. Subsequently, the weight of the dried sample is measured to obtain W2. The moisture content rate (%) is measured using the following formula.

Moisture content rate (%) = (W1-W2) / W2

Crude protein  Content measurement

10 g of functional wheat flour and wheat flour were taken as samples and the crude protein content was measured using Kjeldahl digestion.

Brightness measurement

In order to measure the degree of color indirectly, brightness (L) was measured using a color difference meter (Minolta CR-200, Japan).

Determination of the content of iron and potassium

It was measured according to the dry decomposition method in the analysis method of inorganic ingredients in food industry. A certain amount of sample was taken in a painting vessel, carbonized and heated at a temperature of 550-600 ° C. to cool the ashed ash until a white to off-white ash was obtained. Then, about 10 ml of hydrochloric acid solution was added to the ash, followed by complete evaporation to dryness. I was. About 8 to 10 ml of hydrochloric acid was added to the dried product, and the resultant was heated in a 100 ml volumetric flask after incubation with water. The ash content thus obtained was soaked with water, diluted with 2 ml of hydrochloric acid solution, diluted with 5 ml of water, and warmed. The filtered solution was placed in the 100 ml volumetric flask and distilled water was added until the total solution became 100 ml. Prepare the solution.

The test solution is measured by using the ICP-AES (model name Optima-4300 DV, Perkin-Elmer, USA) to measure the intensity of the emission line, and the intensity of the emission line is proportional to the concentration, so iron and potassium are converted into concentration values through a calibration curve. The content of was measured.

Dough  Measure

After each sample is taken, make a dumpling skin with a thickness of 0.6 ~ 0.7㎜, and when making dumplings from this, more than 90% is not broken, good if more than 80% is not broken, and more than 60% is not broken. Normally, less than 60% of the cases did not burst, it was indicated as bad.

division mushroom Freezing
Degrees (℃) Mixing ratio
Rate (% by weight) Pollination
Volume rate (% by weight) Crude protein
Quality content (% by weight) Brightness (L) Iron content (mg) Potassium
Quantity (mg) Dough Example 1 Nerd -60 20 0.92 12.8 90 1.98 790 Great Example 2 Mushroom -60 20 0.6 15.6 88 1.95 1380 Good Example 3 top -60 20 0.8 13.7 94 2.91 890 Good Example 4 Nerd -60 25 0.6 12.8 87 1.98 785 Good Example 5 Nerd -60 15 1.10 12.15 91 1.63 626 Good Example 6 Nerd -70 20 0.95 12.9 90 1.99 793 Good Example 7 Nerd -50 20 0.90 12.1 90 1.76 732 Good Example 8 Nerd -40 20 0.87 11.8 89 1.54 674 Good Example 9 Nerd -20 20 0.79 11.2 89 1.27 611 Good Comparative Example 1 - - - 1.40 10.2 96 0.58 133 usually Comparative Example 2 Nerd -60 30 0.31 15.1 87 2.4 834 Bad Comparative Example 3 Nerd -60 10 1.22 10.9 92 0.92 580 Good Comparative Example 4 Nerd 0 20 0.72 10.6 88 0.81 587 Good

As shown in Examples 1 to 3 of Table 1, in the case of the functional flour to which the zelkova, mushroom, mushroom mushroom powder is added, the moisture content rate is lower than the general flour of Comparative Example 1, crude protein content, iron content and potassium content This is high, the brightness (L) value is low, the dark color is expressed, it can be seen that the dough properties are good.

On the other hand, it can be seen that mushroom and oyster mushrooms express stronger colors than the enoki mushroom powder.

In addition, as shown in Examples 4 to 9 and Comparative Examples 2 to 4, it can be seen that when the optimum lyophilization conditions or the mixing ratio is out of the range, the functionality is degraded or the dough is degraded.

Functional Noodle Making with Functional Flour

After kneading by adding water to the functional flour and wheat flour obtained by the examples and comparative examples, and aged at room temperature for 20 minutes, noodle was prepared by using the noodle making machine. 100 g of this noodle was added without boiling any other ingredients, boiled and cooked thoroughly, and the cooked functional noodles were cooled at room temperature for 5 minutes.

In order to evaluate the sensory quality of the functional noodles prepared in this way, 10 sensory test personnel were evaluated using a 5-point scale method and the results are shown in Table 2.

division flavor Chewy Flavor Symbol Example 1 4.6 4.4 4.3 4.5 Example 2 4.2 4.2 4.1 4.3 Example 3 3.9 4.1 4.3 3.8 Example 4 4.0 4.0 3.9 4.0 Example 5 4.1 3.9 3.7 3.9 Example 6 4.5 4.3 4.0 4.3 Example 7 4.4 4.1 3.8 4.1 Example 8 4.1 4.0 3.7 4.0 Example 9 3.9 3.9 3.7 3.9 Comparative Example 1 1.5 1.6 1.9 1.8 Comparative Example 2 2.8 3.1 3.2 3.0 Comparative Example 3 3.2 2.7 2.8 2.9 Comparative Example 4 3.4 3.3 3.5 3.4

As shown in Table 2 above, when the optimum freeze-drying conditions or mixing ratio is out, it can be seen that the taste, chewyness, flavor is degraded or the palatability is reduced.

Claims (9)

Lyophilizing the mushrooms for 5 to 48 hours at a temperature of −70 to −20 ° C. and a pressure of 3 to 8 torr; Grinding the lyophilized mushrooms into powder having a size of 5 to 100 μm; And Mixing the ground mushrooms in flour at a ratio of 15 to 25% by weight relative to the total functional flour, The functional flour is a method of producing a functional flour, characterized in that it has a water content of 0.5 to 1.1% by weight. The method of claim 1, The functional flour is a method of producing a functional flour, characterized in that having a crude protein content of 11 to 16% by weight. 3. The method of claim 2, The crude protein content of the functional flour is 11 to 13% by weight when the oyster mushrooms are mixed, 13 to 16% by weight when the mushrooms are mixed, and 11 to 14% by weight when the mushrooms are mixed. Method of making flour. The method of claim 1, The functional flour is a method of producing a functional flour, characterized in that it has an iron content of 1.0 to 3.0mg per 100g of the functional flour. 5. The method of claim 4, The iron content of the functional flour is 1.0 to 2.0 mg per 100 g of the functional flour, 1.0 to 2.0 mg when mushrooms are mixed, and 1.0 to 2.0 mg when mushrooms are mixed, and 1.5 to 3.0 mg when the top mushrooms are mixed. Method for producing functional flour. The method of claim 1, The functional flour is a method of producing a functional flour, characterized in that having a potassium content of 600 to 1400mg per 100g of the functional flour. The method of claim 6, The potassium content of the functional wheat flour is 600 to 800 mg per 100 g of the functional wheat flour, when the oyster mushrooms are mixed, 1000 to 1400 mg when the mushroom mushrooms are mixed, and 600 to 900 mg when the top mushrooms are mixed. Method for producing functional flour. In functional flour, Mushroom powder; And Include flour, The mushroom powder and the flour are mixed, The mushroom powder is freeze-dried for 5 to 48 hours at a temperature of -70 to -20 ℃ and a pressure of 3 to 8 torr and then pulverized to have a particle size of 5 to 100 ㎛, The functional wheat flour has a moisture content of 0.5 to 1.1% by weight and the mushroom powder is mixed at a ratio of 15 to 25% by weight relative to the total functional wheat flour, 11 to 16% by weight crude protein content, 1.0 per 100 g of the functional wheat flour Functional flour characterized in that it has an iron content of 3.0 to 3.0 mg, and a potassium content of 600 to 1400 mg per 100 g of the functional wheat flour. Functional food prepared using the functional flour according to claim 8.