KR101386964B1 - Method of dietary fiber powder from dropped fruit and food composition therefrom - Google Patents

Abstract

In the present invention, the manufacturing process of the fruit dietary fiber was established through eco-friendly method from the annually generated fruit, and by using the 'nut and fiber fiber reinforced fruit and fruit' material obtained through this as a carbohydrate substitute material, the health-oriented consumer needs to satisfy Low-carb, low-calorie foods.

Description

Method for preparing dietary fiber-containing powder from droppings and food composition containing dietary fiber powder prepared therefrom {Method of dietary fiber powder from dropped fruit and food composition therefrom}

The present invention relates to a method for producing a dietary fiber-containing powder from bananas and a food composition containing the dietary fiber powder produced therefrom.

A fruit tree is classified as a fruit plant caused by a pest, a physiological fruit plant, or a fruit plant caused by a typhoon. In particular, mechanical falls and damages due to unexpected weather events are very serious. For example, according to the Ministry of Agriculture, Food, and Rural Affairs, a press typhoon 'gonpas' in September 2010 caused 2,800 ha of fall and damage, which is 2.1% of the total fruit area. . Falling fruits caused by abnormal temperatures can lead to a decline in fruit shipments, leading to a surge in fruit prices, which can lead to secondary and tertiary damages in related industries, which in turn can have a serious impact on the economy as a whole.

Although fruits and nuts have similar nutritional and functional characteristics to mature fruits, they have low product value due to morphological and cosmetic defects, and are sold at low prices and consumed mostly as animal feed. From the point of view of food application, it is used only in extremely limited forms such as beverages and jams through juice and concentration.

Therefore, there is a great need for a method for improving the added value of fruits and vegetables by preparing and using them with new functional food materials.

On the other hand, dietary fiber is a high-molecular carbohydrate that is indigestible by human digestive enzymes, and has been in the limelight as a functional material that lowers blood cholesterol, prevents constipation, and enhances immune function. With the recent well-being fever and the growing demand for dietary fiber, the dietary fiber market is expected to continue growing at an annual average of 20-30%. Dietary fiber is currently extracted in large quantities from the bark of grain-derived materials such as rice bran and bran, and the extraction of dietary fiber from fruits is still very limited.

Therefore, if fruit-derived dietary fiber can be obtained from discarded fruits that have been discarded or consumed for animal feed at low prices due to the loss of the value of raw fruit, it will be possible to develop new food materials and processed foods using the same. This will not only meet the needs of health-oriented consumers, but also contribute to the increase of farmers' profits and the development of related industries.

Korean Patent Publication No. 10-2002-0036120 (published date: May 16, 2002) relates to a functional beverage containing ginseng dietary fiber and ginseng oligosaccharides, and a method for producing the same, followed by a wet grinding of ginseng foil First, hemicellulase and pectinase may be treated alone, or two or more may be mixed and added at a weight ratio of 1: 1 to 1: 0.001, followed by enzymatic hydrolysis by stirring at a temperature of 30 to 60 ° C. for 30 to 480 minutes. Acid was hydrolyzed for 30 minutes to 4 hours at pH 1.0 to 3.0 and reaction temperature of 60 to 100 ° C. by adding an acid, followed by centrifugation of the enzyme hydrolyzate and acid hydrolyzate at 5,000 to 8,000 × g for 10 to 30 minutes. The precipitate was dried at room temperature to prepare insoluble ginseng dietary fiber, and the supernatant was filtered and left for 3 to 5 hours by adding 3 to 5 times the volume of isopropanol. The precipitate was obtained, washed with isopropanol and acetone, and dried. After preparing water-soluble ginseng dietary fiber, the supernatant that was not precipitated when the isopropanol was added was dried under reduced pressure to prepare ginseng oligosaccharides. And functional drinks prepared by the addition of fruit juices, sugars, vitamins, calcium and purified water and methods for preparing the same. However, since the method uses an expensive enzyme, the productivity of the process is lowered.

Therefore, the present invention is to develop a method for separating or concentrating dietary fiber from bananas using physical treatment method of low cost, and to develop and provide a food composition containing the same.

In the present invention, in order to obtain dietary fiber-enriched materials (DFEMs) from the fruit, no chemical solvents and acids are used, only water is used as a solvent, and no expensive enzymes are used. A so-called hydro-thermal treatment method was established and used in the following steps (a) to (g). The method of the present invention has no problem of environmental pollution and chemical wastewater treatment by the use of chemicals, and the extraction process is a physical method without using enzymes, which is simple and has a short extraction time.

The present invention having the above advantages, the first step of adding water to the powder and drop (a); (B) stirring after the first addition of water; After the stirring, primary filtration (c); After the first filtration, a residue is obtained, and water is added secondly to the residue (d); (E) performing an autoclave after the secondary addition of water; After the autoclave, secondary filtration (f); And (g) obtaining a residue after the second filtration and lyophilizing; It provides a method for producing a dietary fiber-containing powder from a fruit drop, characterized in that it comprises a.

Hereinafter, the content of the present invention will be described in detail by subdividing each step.

[Step (a): adding water to fallen fruit powder first]

This step is the first step of adding water to the drops and powder. A fruit is not delivered in a timely manner and means fruit that has fallen to the ground due to various causes. Although fruits and fruits have similar nutritional and functional characteristics to mature fruits, due to their defects in form and appearance, they are sold at low prices and consumed mostly as animal feed due to their low commodity value. In this case, it can be reborn as a dietary fiber concentrate powder and used as a high quality food ingredient.

In this step, water is added to the powder prepared by crushing and collecting the fruit. At this time, the water is preferably added so that the solids content is adjusted to 5-15% (w / v) based on the solids content contained in the fruit.

[Step (b): After the first addition of water, Stirring  Steps to do]

This step is a step of stirring after the first addition of water in step (a). In this step, the water added through step (a) is stirred to mix well with the drops and powder. At this time, the stirring is preferably performed at a temperature of 20 ~ 30 ℃, 30 minutes ~ 1 hour 30 minutes.

[Step (c): above Stirring  After, primary filtration]

This step is a step of primary filtration after the stirring of step (b). Through filtration, other components other than dietary fiber are discharged into the filtrate, and the fiber is present in the residue. In this case, the filtration is preferably performed using miracloth.

[Step (d): After the first filtration, Residue  Obtained, On the residue  Secondary addition of water

This step is a step of obtaining a residue after the first filtration of step (c) and adding water to the residue secondly. In the residue of the present step after the first filtration of step (c) there are a lot of dietary fibers. At this time, to further concentrate the dietary fiber is added to the residue to perform the following steps. At this time, the water is preferably added so that the solid content is adjusted to 5 to 15% (w / v) based on the solid content.

[Step (e): After secondary addition of water, the autoclave ( autoclave Steps to perform]

This step is to perform an autoclave after the second addition of water. This step makes the dietary fiber more concentrated in the residue. At this time, the autoclave is preferably performed for 10 to 30 minutes at a temperature of 100 ~ 140 ℃ and 1 ~ 10 atm.

[Step (f): After the Autoclave, Secondary Filtration]

This step is followed by secondary filtration after the autoclave of step (e). Secondary filtration makes the fiber more concentrated in the residue. In this case, the filtration is preferably performed using miracloth.

[Step (g): After the second filtration, Residue  Obtaining and lyophilizing]

This step is a step of obtaining a residue after the second filtration, and lyophilization. The dietary fiber-containing powder finally prepared through this step contained about 85.6% of the total dietary fiber, and the dietary fiber content was increased by about 10 times or more compared to the raw fruit powder.

On the other hand, the present invention provides a food composition, which is prepared by the method of the present invention from the fruit, characterized in that the dietary fiber comprises a dietary fiber powder and the dietary fiber powder concentrated compared to the raw fruit. At this time, the food composition is not particularly limited to the formulation, but is preferably a food based on flour.

In the present invention, as a result of analyzing the characteristics of the flour dough according to the present invention and the use of dietary fiber reinforced lacquer powder (DFEMs), improved water absorption and dough stability, dough development time (dough development time) Shortened. In addition, the use of lacquer and dietary fiber-reinforced lacquer powder (DFEMs) increased the water retention of the cookie, making it possible to produce cookies with a softer texture. In addition, as a result of manufacturing cookies using DFEMs, it was possible to manufacture cookies containing about 2, 4, and 6 g of dietary fiber per 100 grams. Possible product development was possible.

Since the present invention uses only water as a solvent without using any chemical solvents and acids, there is no problem of environmental pollution and chemical wastewater treatment by using chemicals, and the extraction process is a simple, physical method that does not use enzymes. The extraction time is short, which is a very efficient process.

In conclusion, the present invention has established the manufacturing process of fruit dietary fiber through eco-friendly method from annually generated fruit, and using the fruit and fruit fiber reinforced fruit and fruit obtained as a substitute for carbohydrate to satisfy the needs of health-oriented consumers. It has developed low carb and low calorie foods.

Figure 1 shows a process for preparing a dietary fiber-enriched dietary powder (DFEMs) from the fruit of the present invention.
Figure 2 is a result of analyzing the mixing characteristics of the dough dough using Mixolab to analyze the physical properties of the present invention Nakwa diet fiber reinforced Nakwa powder (DFEMs) and flour as the main component of the processed food.
Figure 3 is a result of evaluating the water retention capacity of the cookie dough (dough) is replaced by the present invention and dietary fiber reinforced powder (DFEMs).

Hereinafter, the content of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

[ Example  1: Nak and dietary fiber reinforcement materials from nak and by-products ( DFEMs Manufacture)

Nakki dietary fiber-reinforced dietary powders (DFEMs) were prepared through the hydro-thermal treatment process of the present invention described in FIG. FIG. 1 shows the manufacturing process of dietary fiber-enriched materials (DFEMs) from the fruit.

Firstly, apples, which were fruits and vegetables, were obtained and crushed. Thereafter, an appropriate amount of water was added to adjust the solid content to 10% (w / v). Then, the mixture was stirred for 1 hour at a temperature of 25 ℃. Then filtered using miracloth. After filtration, a residue was obtained and adjusted to a solid content of 10% (w / v) by addition of an appropriate amount of water. Thereafter, autoclave was performed at 121 ° C. for 2 minutes at 2 atmospheres. Then filtered using miracloth. After filtration, the residue was obtained and lyophilized, whereupon DFEMs were finally prepared in powder form.

[ Experimental Example  1: the present invention fruit and dietary fiber reinforced fruit of the fruit isolated from the fruit ( DFEMs Dietary fiber content of

The dietary fiber content (insoluble, soluble, total dietary fiber content) of the lactose powder used in Example 1 and the lactose dietary fiber-reinforced lactose powders (DFEMs) finally obtained in Example 1 were measured (AOAC certified method 991.43).

Dietary fiber content measurement results % Fallen powder Dietary Fiber Reinforced Octopus Powder Total dietary fiber
(Total dietary fiber, TDF) 8.45 85.62 Insoluble Dietary Fiber
(Insoluble dietary fiber, IDF) 5.43 64.69 Water soluble fiber
(Soluble dietary fiber, SDF) 3.49 23.21 Note) Means with different letters in the same row differ significantly at p <0.05

Experimental results, as shown in Table 1, in the dietary fiber reinforced material of the present invention, 65% of insoluble dietary fiber, 23% of water-soluble dietary fiber, total dietary fiber content of 86%, about 10 times compared to the raw material based on the concentration It showed higher dietary fiber content. From the above results it can be seen that the dietary fiber of the original can be concentrated about 10 times.

[ Experimental Example  2: Myxolab ( Mixolab) Dropped Dietary Fiber Powder by Using DFEMs Dough Characterization of

Nak and Dietary Fiber Reinforced Nakhwa powder (DFEMs) and the analysis of the physical properties of flour, the main ingredient in processed foods, were analyzed by Myxolab (Cristina, MR, Eva, S., Concha, C. (2010) Eur.Food Res. 231: 535-544) to analyze the mixing characteristics of the dough.

Analysis of Mixing Characteristics of Dough Using MIXOLAB Control 5% DFEMs 10% DFEMs 15% DFEMs Water retention
(Water absorption,%) 49.85 ^d 61.17 ^c 70.57 ^b 85.03 ^a Dough stable time
(Dough stability time, min) 6.87 ^d 7.49 ^c 8.24 ^b 9.17 ^a Dough Forming Time
(Dough development time, min) 1.88 ^c 5.89 ^a 5.58 ^ab 5.04 ^b Note) Means with different letters in the same row differ significantly at p <0.05

As a result of analyzing kneading characteristics by replacing 5, 10 and 15% of Nakwa dietary fiber reinforced Nakwa powder (DFEMs) with respect to the weight of wheat flour, as shown in Table 2 and FIG. 2, the amount of Nakhwa dietary fiber reinforced Nakwa powder (DFEMs) was used. As this increased, water absorption and dough stability time increased significantly. However, dough development time tended to decrease. Figure 2 is a result of analyzing the mixing characteristics of the dough dough using myxolab to analyze the physical properties of the present invention Nakwa diet fiber reinforced Nakwa powder (DFEMs) and flour as the main component of the processed food.

[ Experimental Example  3: the invention and dietary fiber reinforced powder ( DFEMs ) Replaces cookie dough ( dough Moisture Retention Capacity of)]

In the present invention, cookie dough was prepared by replacing 5, 10, and 15% of the fruit and dietary fiber-enriched fruit powder (DFEMs), and then the amount of syrup separated from the dough was measured by centrifugation.

As a result of the experiment, as shown in Figure 3, the amount of syrup was decreased as the replacement amount of lactose and dietary fiber-enhanced lactose powder (DFEMs) increased. In particular, the cookie dough replaced by 15%, compared to the control, reduced the syrup separation of about 42%, it was confirmed that Nak and the dietary fiber reinforced powder and powder (DFEMs) of the present invention has a very excellent moisture retention. . Figure 3 is a result of evaluating the water retention capacity of the cookie dough (dough) is replaced by the present invention and dietary fiber reinforced powder (DFEMs).

[ Experimental Example  4: lactose and dietary fiber-enhanced lactose powder ( DFEMs Evaluation of cookies that replaced)

In order to evaluate the properties of cookies replacing DFEMs, cookies were prepared using 5, 10, and 15% fiber and DFEMs, and their characteristics were analyzed.

Comparison of Dietary Fiber Composition, Moisture Content and Texture Properties of Prepared Cookies Control 5% DFEMs 10% DFEMs 15% DFEMs Dietary Fiber Content
(Dietary fiber composition, g) 0.00 2.01 4.02 6.02 Moisture content
(Moisture content,%) 5.34d 8.86c 9.39b 11.09a Texture properties
(Texture property, (Hardness, N)
28.14a 10.37c 12.73b 13.15b Note) Means with different letters in the same row differ significantly at p <0.05

As a result, as shown in Table 3, the cookie containing about 2, 4, 6g of dietary fiber per 100g of cookies could be prepared. In Korea, when it contains more than 3g of dietary fiber per 100g, 'healthy dietary source' and if more than 6g, 'health diet' is recognized. DFEMs could be used to develop functional products that can support these fiber-related health labeling functions.

In addition, the control had a water content of 5.34%, while cookie samples containing lactose and fiber-reinforced lactose powders (DFEMs) showed higher water content than the control and significantly increased water content as the replacement amount increased. Showed a tendency.

In addition, when comparing the texture characteristics of the cookies, the hardness of the control was 28.14N, which was the hardest. Cookies replaced with lacquer and fiber-reinforced lacquer powder (DFEMs) showed a softer texture than the control. This was thought to be due to the high moisture content.

On the other hand, we compared the diameter and height of the control and the cookie with fiber-enriched lacquer powder (DFEMs).

Diameter and height comparison results of manufactured cookies Control 5% DFEMs 10% DFEMs 15% DFEMs diameter
(Diameter, cm) 7.14a 6.55b 6.25c 6.09d Height
(Height, cm) 1.51b 1.58a 1.51b 1.41c Note) Means with different letters in the same row differ significantly at p <0.05

As a result, as shown in Table 4, the diameter of the control cookie was the largest, and showed a tendency to decrease significantly as the replacement amount increased. This tends to be the same for the height of cookies. This suggests that lacquer and fiber-reinforced lacquer powder (DFEMs) make the cookie's internal structure more compact, reducing its spread.

Claims (8)

(A) adding water to the fruit powder in a solid content of 5 to 15% by weight (a);
After the first addition of water, the step of stirring for 30 minutes to 1 hour 30 minutes at a temperature of 20 ~ 30 ℃ (b);
After the stirring, primary filtration using miracloth (c);
After the first filtration, to obtain a residue, and (d) adding water to the residue so as to have a solid content of 5 to 15% by weight;
After the secondary addition of water, performing an autoclave for 10 to 30 minutes at a temperature of 100 to 140 ° C. and 1 to 10 atm (e);
After the autoclave, secondary filtration using miracloth (f); And
After the second filtration, a residue is obtained and lyophilized (g); Method for producing a dietary fiber-containing powder from a fruit drop, characterized in that it comprises a. delete delete delete delete delete delete delete

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