KR102396746B1 - Cassava Powder Obtained By The Hydrocyanic Acid Removal Process And Sauces And Pickles Using The Same - Google Patents

Abstract

The present invention relates to cassava powder obtained by a hydrocyanic acid removing step, and sauces and pickled foods using the same. The cassava powder obtained by a hydrocyanic acid removing step is formed by a washing and peeling step of washing new cassava at water pressure of 0.0387-0.389 Mpa and peeling inner and outer shells; a cutting step of making a cassava piece by cutting the washed and peeled cassava into 1 cm thickness; a soaking step of soaking the cassava piece in 7,500 mL of hot water with pH 5.5-6.5 including cellulose and pectinase per 5 kg of cassava pieces; an ultrasonic processing step of processing the cassava piece with ultrasonic waves by using an ultrasonic frequency immediately after the soaking step; a dehydrating and drying step of dehydrating and drying the ultrasonic processed cassava piece with a water content of 33 % for 10-15 minutes; a wet powdering step of making the cassava piece into wet powder by using a wet grinding device, stirring the same, and passing through a 80 mesh rigid body; a slurry diluting step of adding water to the wet powder, and diluting the wet powder with slurry having a solid content of 45-60 %; a hot wind drying step of passing the slurry through a hot wind drying device with a steam pressure of 7.5 kg, an inlet temperature of 170 ℃, and an outlet temperature of 40 ℃, and drying the slurry with a water content of 9.3-11.3 %; and a pulverizing step of pulverizing the slurry into powder passing a 120 mesh rigid body by using a pulverizing device after hot wind drying. The cassava powder is obtained by the hydrocyanic acid removing step, and includes the sauces and pickled foods manufactured by using the obtained cassava powder.

Description

Cassava Powder Obtained by the Hydrocyanic Acid Removal Process and Soybeans and Pickles Using the Cassava Powder Obtained By The Hydrocyanic Acid Removal Process And Sauces And Pickles Using The Same

The present invention relates to cassava powder obtained by a hydrocyanic acid removal process and to pickles and pickles using the same. and washing and peeling steps to peel the inner and outer shells; A cutting process of slicing washed and peeled cassava into 1 cm thick pieces to form cassava pieces; Immersion process of immersing in 7500 mL of warm water with a pH of 5.5 to 6.5 containing cellulase and pectinase per 5 kg of cassava pieces; an ultrasonic treatment step of ultrasonically processing using an ultrasonic frequency immediately after the immersion process; A dehydration and drying step of dehydrating and drying the sonicated cassava pieces to a moisture content of 33% for 10 to 15 minutes; Wet powdering step of making cassava pieces into wet powder using a wet grinder and passing an 80 mesh rigid body while stirring; a slurry dilution step of adding water to the wet powder to dilute it to a slurry having a solid content of 45% to 60%; A hot-air drying step of drying the slurry to a moisture content of 9.3 to 11.3% by passing the slurry through a hot-air dryer with a steam pressure of 7.5 kg, an inlet temperature of 170°C, and an outlet temperature of 40°C; and a pulverizing step of pulverizing to a powder that passes through a 120 mesh rigid body using a pulverizing device after drying with hot air. It relates to a cassava powder obtained by a hydrochloric acid removal process and a paste and pickled food using the same.

Cassava (Manihot esculenta Crantz) is a type of plant that produces a starch root crop (often yucca or yucca root), which is one of the most valuable sources of nutrition for over 500 million people living in Africa, Asia and Latin America, along with many other crops. By comparison, cassava is one of the world's most valuable stable crops, producing high amounts of energy per plant and high amounts of edible crops per plant.

The health benefits of cassava are that, besides being rich in calories, carbohydrates and iron as a good energy source, i) it helps a person's gut health by cultivating beneficial gut bacteria as a source of resistant starch, ii) cassava contains calories per 100g It is low at 160 kcal, and it is a good vegetable to include in dieters' diet because it is rich in dietary fiber and keeps a feeling of satiety for a long time. ii) Cassava is rich in insoluble dietary fiber, which absorbs all the toxins stored in the intestine that it helps to improve the digestive system by reducing inflammation, iii) has antioxidant properties to help overcome diarrhea, iv) contains vitamin A, which can help improve eyesight; v) Cassava is rich in flavonoids and fiber, which prevents metabolic syndrome and related complications viii) carbohydrate content is very high, but the glycemic index (GI) is low at 45, so energy production is high but blood sugar does not rise quickly, so diabetic patients can control their blood sugar There are many advantages of lighting that it is also used as a diet for people.

Furthermore, it has a very good effect as a flour substitute. Often, flour contains a substance called gluten, which can cause symptoms such as skin troubles, indigestion, headache, dizziness, fatigue, and muscle pain, but cassava is gluten-free. -As a gluten-free food, it is used as a flour substitute for people with gluten allergies.

Cassava flour is made by drying and grinding whole tubers, and tapioca refers to the starch collected from the tubers of cassava. ), it becomes white tapioca starch (starch).

Cassava powder is different from the tapioca starch (starch), and contains abundant iron, calcium, and potassium. It should be noted that tapioca powder is excluded.

Cassava is a plant that protects itself from herbivores in nature by secreting a toxic substance called cyanide. , A lot of this poison is contained in the tuber root and the outer hull, so it should be soaked in water before ingestion and then ingested by applying heat in any form to neutralize the toxicity.

Therefore, before using cassava powder, the toxicity of cassava must be alleviated or eliminated in any way. For food applications, the cyanide content of cassava powder is 10mg HCN equivalent to comply with food safety standards according to WHO/FAO Codes Alimentarius It should be less than /kg dry weight, sweet cassava root is commonly used to make cassava powder, and for bitter cassava root, cyanide compounds are added to produce cassava powder with a low cyanide content (less than 10 mg HCN equivalent/kg dry weight). Appropriate treatment is required for effective removal.

However, it is close to nonsense to remove or alleviate cyanide for bitter cassava after distinguishing whether cassava is bitter or sweet, and it is common to remove or alleviate toxicity for all collected cassava, Republic of Korea Patent No. 10- No. 0655169 (published on Dec. 8, 2006, title of invention: cassava beverage manufacturing method and cassava beverage according to it) crushes and heats cassava to remove toxicity, then saccharifies it and heats it to sterilize it. It relates to a cassava beverage manufacturing method for strengthening In order to have the effect of improving health, 50% of water must be added from the beginning and heated at 80-150°C for 10-30 minutes to remove toxicity. Since it does not provide a method that can be used, there is a problem that it is not a method to be used as a whole wheat or starch substitute.

Therefore, it is necessary to study how to use cassava flour as a complete substitute for flour or starch by removing its toxicity in an undenatured state.

The cassava powder obtained by the process of removing hydrocyanic acid of the present invention and the soybean paste and pickled food using the same have the following purposes.

(1) An object of the present invention is to provide a method for removing the toxicity of cassava in which organic acids such as amino acids are not denatured by heat.

(2) Another object of the present invention is to provide a complete gluten-free traditional food by applying the detoxified cassava powder to Korean traditional sauces and pickled foods derived from traditional sauces.

(3) Another object of the present invention is to obtain economic feasibility by commercializing detoxicated cassava powder as a traditional food or sauce distributed in large quantities by applying it to eclectic sauces and pickled foods.

Cassava powder obtained by the process of removing hydrocyanic acid of the present invention is

Washing and peeling step (10S) of washing fresh cassava with water pressure of 0.0387Mpa ~ 0.389Mpa and peeling the inner and outer shells;

A shredding step (20S) of slicing the washed and peeled cassava into 1 cm thick slices of cassava;

An immersion step (30S) of immersing in 7500 mL of hot water having a pH of 5.5 to 6.5 containing cellulase and pectinase per 5 kg of cassava pieces;

An ultrasonic treatment step (40S) of ultrasonically treating using an ultrasonic frequency immediately after the immersion process;

A dehydration and drying step (50S) of dehydrating and drying the sonicated cassava pieces to a moisture content of 33% for 10 to 15 minutes;

After making the cassava pieces into a wet powder using a wet grinder, a wet powdering step (60S) of passing an 80-mesh rigid body while stirring;

A slurry dilution step (70S) of adding water to the wet powder to dilute it into a slurry having a solid content of 45% to 60% and stirring for 35 to 45 minutes;

A hot air drying step (80S) of drying the slurry to a moisture content of 9.3 to 11.3% by passing the slurry through a hot air dryer with a steam pressure of 7.5 kg, an inlet temperature of 170 °C, and an outlet temperature of 40 °C; and

It is obtained by a hydrocyanic acid removal process consisting of a pulverizing step (90S) of pulverizing into a powder passing through a 120 mesh rigid body using a pulverizing device after hot air drying.

The immersion step (30S) includes 5 g of cellulase (enzyme content 50 U / g) and 20 g of pectinase (enzyme content 0.5 U / g) per 5 kg of cassava pieces 20 in 7500 mL of hot water with a temperature of 35 to 50 ° C and pH 5.5 to 6.5. It is characterized by immersion for ~ 30 minutes.

In the ultrasonic treatment step (40S), ultrasonic treatment (1500W to 2000W based on 5 kg of cassava pieces and 7500 mL of hot water) is performed using an ultrasonic frequency of 50 to 80 kHz.

Preferably, the dewatering and drying step 50S uses a frame pressure filter device.

Soy sauce using cassava powder obtained by the hydrocyanic acid removal process is a process of kneading and steaming the cassava powder so that the moisture content is about 30 to 38%, mixing it with steamed soybeans, cooling it to a temperature of 35 ° C or less, and inoculating the seed. It includes soybean paste made through and red pepper paste, soy sauce and ssamjang made using the doenjang.

Pickled foods using cassava powder obtained by the hydrocyanic acid removal process include pickled sesame leaf doenjang and red pepper soybean paste prepared using the soybean paste prepared in the above process.

Pickled sesame leaf plum soy sauce, red pepper plum soy sauce pickle, Myung plum soy sauce pickle, and

Pickled persimmon gochujang, pickled plum red pepper paste, deodeok red pepper paste pickle, melon gochujang pickled,

It includes stir-fried gulbi red pepper paste prepared using red pepper paste prepared using cassava powder obtained by the hydrocyanic acid removal process.

The present invention has the following effects.

(1) The present invention provides a method for removing the toxicity of cassava in which organic acids such as amino acids are not denatured by heat.

(2) The present invention is able to provide a complete gluten-free traditional food by applying cassava powder from which the toxicity has been removed to Korean traditional soybeans and pickled foods derived from traditional soybeans, so that people with gluten allergies do not feel anxious Grants freedom to choose whole foods.

(3) The present invention allows users to obtain economic feasibility by commercializing detoxicated cassava powder as a traditional food or sauce distributed in large quantities by applying it to eclectic sauces and pickles.

(4) The present invention does not distinguish sweet cassava and bitter cassava because the implementation process is relatively simple, does not affect the nutritional quality of cassava powder, and preserves the flavor as intact cassava.

1 is a flow chart showing the production steps of the cassava powder obtained by the present invention hydrocyanic acid removal process time-series.

First, before entering into the detailed description of the present invention, if it is determined that the detailed description of the known technology or configuration related to the present invention may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

In addition, the terms to be described below are terms defined in consideration of the function in the present invention, which may vary depending on the intention or custom of the user or operator, so the definition is "cassava obtained by the hydrocyanic acid removal process according to the present invention" It should be made based on the content throughout this specification describing "powder and sauces and pickles using the same."

The terminology used herein is for the purpose of referring to specific embodiments only, and is not intended to limit the present invention. As used herein, the singular forms also include the plural forms unless the phrases clearly indicate the opposite.

The meaning of "comprising," as used herein, specifies a particular characteristic, region, integer, step, operation, element and/or component, and other specific characteristic, region, integer, step, operation, element, component and/or It does not exclude the presence or addition of groups.

All terms including technical terms and scientific terms used in this specification have the same meaning as those commonly understood by those of ordinary skill in the art to which the present invention belongs. Terms defined in the dictionary are additionally interpreted as having a meaning consistent with the related art literature and the presently disclosed content, and unless defined, are not interpreted in an ideal or very formal meaning.

1 is a flow chart showing the production steps of the cassava powder obtained by the present invention hydrocyanic acid removal process time-series.

Referring to Figure 1, the cassava powder obtained by the process of removing hydrocyanic acid of the present invention is,

Washing and peeling step (10S) of washing fresh cassava with water pressure of 0.0387Mpa ~ 0.389Mpa and peeling the inner and outer shells;

A shredding step (20S) of slicing the washed and peeled cassava into 1 cm thick slices of cassava;

An immersion step (30S) of immersing in 7500 mL of hot water having a pH of 5.5 to 6.5 containing cellulase and pectinase per 5 kg of cassava pieces;

An ultrasonic treatment step (40S) of ultrasonically treating using an ultrasonic frequency immediately after the immersion process;

A dehydration and drying step (50S) of dehydrating and drying the sonicated cassava pieces to a moisture content of 33% for 10 to 15 minutes;

After making the cassava pieces into a wet powder using a wet grinder, a wet powdering step (60S) of passing an 80-mesh rigid body while stirring;

A slurry dilution step (70S) of adding water to the wet powder to dilute it into a slurry having a solid content of 45% to 60% and stirring for 35 to 45 minutes;

A hot air drying step (80S) of drying the slurry to a moisture content of 9.3 to 11.3% by passing the slurry through a hot air dryer with a steam pressure of 7.5 kg, an inlet temperature of 170 °C, and an outlet temperature of 40 °C; and

It is obtained by a hydrocyanic acid removal process consisting of a pulverizing step (90S) of pulverizing into a powder passing through a 120 mesh rigid body using a pulverizing device after hot air drying.

The fresh cassava used in the washing and peeling step is preferably used within two days after harvest.

In the peeling process, the water pressure is limited to 0.0387Mpa ~ 0.389Mpa, but if the process is not rationalized for peeling cassava, a large amount of water will be used. The scope was found and it was limited to the construction of the invention.

The chopped cassava pieces have the shape of a flat round or oval shape.

The immersion step (30S) includes 5 g of cellulase (enzyme content 50 U / g) and 20 g of pectinase (enzyme content 0.5 U / g) per 5 kg of cassava pieces 20 in 7500 mL of hot water with a temperature of 35 to 50 ° C and pH 5.5 to 6.5. It is characterized by immersion for ~ 30 minutes.

As for the various numerical limitation ranges of the immersion step, the maximum value of the hot water range corresponds to a critical temperature that prevents organic acids such as amino acids contained in cassava pieces from being denatured, and the hydrolytic enzymes cellulase and pectinase are also the maximum It has a decomposition effect, and further activates linamarase of the cassava cell wall in the immersion time range by the above temperature range and pH range.

It is preferable to add amylase, protease, and lipase to the removal of hydrocyanic acid.

In the ultrasonic treatment step (40S), ultrasonic treatment (1500W to 2000W based on 5 kg of cassava slices and 7500 mL of hot water) using an ultrasonic frequency of 50 to 80 kHz, in this case, linamarase activity is promoted and cyanogenic glycosides It is to accelerate the decomposition of Cyanide into volatile hydrocyanic acid, so as to eliminate the cyanide glycosides, cyanide hydrocyanic acid content and toxic content of the cassava flakes.

In the dehydration and drying step (50S), it is preferable to use a frame pressure filter device. In this case, when the belt compression filter device is used, the dehydration effect is clearly excellent, and above all, the amount of hydrocyanic acid charged is higher. appear.

Filter (operating pressure 1.8 Mpa, based on 10 minutes of operation) Filtrate solids content (%) Hydrocyanic acid content of the filtrate (mg/kg) Belt pressure filter unit 41.56 215.87 Frame pressure filter unit 58.56 268.32

Although the removal of the primary cyanide toxic material was completed through the dehydration and drying step (50S) and the wet powdering step (60S), the wet powder still contains a certain amount of hydrocyanic acid, so the solubility of hydrocyanic acid is improved. The second cyanide toxin removal step, which aims to completely remove cyanide toxin, is performed as described below.

Adding water to the wet powder in the slurry dilution step to have a solid content of 45% to 60% is difficult to quickly separate the hydrocyanic acid in the portion bound to the dietary fiber in a short time, and the constant separation time in water is As it is determined, the slurry step is carried out for a certain time. In particular, the solid content is also related to the hydrocyanic acid separation effect, that is, the hydrocyanic acid separation effect was the best within the range of 45% to 60% of the solid content, and the solid content was 60 % or more, the hydrocyanic acid separation effect was not clear than in the range of 45% to 60%, and when it was less than 45%, there was a problem in that the power consumption or production cost required for production significantly increased by affecting the production efficiency.

The slurry is passed through a hot air dryer with a vapor pressure of 7.5 kg, an inlet temperature of 170 ° C, and an outlet temperature of 40 ° C., and the final cassava powder is obtained through a hot air drying step (80S) of drying to a moisture content of 9.3 to 11.3%, As a result, it can be seen that the content of hydrocyanic acid is almost removed from the cassava powder, and as a result, it is possible to make the following gluten-free sauces and pickles using the cassava powder from which the hydrocyanic acid has been removed.

Soy sauce using cassava powder obtained by the hydrocyanic acid removal process kneads and steams the cassava powder so that the moisture content is about 30 to 38% (meaning that the cassava powder has undergone the steps of steaming, cooling, final, imperial koji), and then steamed It includes soybean paste made by mixing with soybean (actually in the form of soybean paste with Bacillus subtilis), cooling it to a temperature of 35° C. or less, and inoculating the seed, and red pepper paste made using the soybean paste, soy sauce and ssamjang.

The above soybean paste refers to the standardized Korean soybean paste that can be mass-produced, not the process of traditional domestic soybean paste. It was prepared by mixing and mixing wheat flour (wheat flour, etc., through the process of steaming, cooling, finalization, empire, etc.) Gochujang, soy sauce, and ssamjang are used to make gluten-free soy sauce.

Furthermore, pickled foods using cassava powder obtained by the hydrocyanic acid removal process include pickled sesame leaf miso and pickled red pepper miso prepared using the soybean paste prepared in the above process.

Pickled sesame leaf plum soy sauce, red pepper plum soy sauce pickle, Myung plum soy sauce pickle, and

Pickled persimmon red pepper paste, plum red pepper paste pickle, deodeok red pepper paste pickle, melon gochujang pickle, and red pepper paste pickle prepared using cassava powder obtained by the hydrocyanic acid removal process.

To include stir-fried gulbi red pepper paste prepared using red pepper paste prepared using cassava powder obtained by the hydrocyanic acid removal process, thereby making it possible to mass-produce gluten-free pickled foods as well as traditional Korean foods.

(1) The examples below are carried out as follows for bitter cassava, but once performed, all steps were carried out within the numerical range presented in the present invention.

Example A: Rough All Steps

Example B: Implementation of the remaining steps except for the slurry dilution step and hot air drying step

Example C: All other steps were performed except for the immersion step and the sonication step

Example D: All other steps except for the immersion step

Example E: All other steps except the sonication step were carried out

All of the cassava powders obtained in Examples A to E were dried to adjust the moisture content to 10% (error +-0.2%), and then the total amount of hydrocyanic acid detection was measured for each 1 kg powder.

Example Hydrocyanic acid content (mg/kg) A 1.08 B 9.85 C 7.24 D 2.55 E 2.34

First, in order to comply with food safety standards according to WHO/FAO Codes Alimentarius, it should be less than 10 mg HCN equivalent/kg dry weight, and none of the examples exceeded this.

Example A in which all of the implementation steps according to the present invention were performed was the least, and the secondary removal step, slurry dilution step and hot air drying step, was a more effective removal step than the primary hydrocyanic acid removal step, which is the immersion step and the ultrasonic treatment step. It was found that, among the first removal steps, the immersion step and the ultrasonic treatment step showed almost the same removal effect, but the ultrasonic treatment step was more effective due to a slight difference.

(2) The following examples differ only in the immersion and sonication steps, and are common for the remaining washing and peeling steps, mincing steps, dewatering and drying steps, wet powdering steps, slurry dilution steps, hot air drying steps, and grinding steps However, it is carried out in all examples by selecting a numerical value within the numerical range presented.

Example A: Rough All Steps

Example AA: Perform the remaining steps without hydrolytic enzymes such as cellulase and pectinase

Example AB: Neutral to pH 7 and the remaining steps carried out within the range suggested in the present invention

Example BA: All the rest are the same, the ultrasonic frequency is 47 kHz (1.6 kW), and the remaining steps are performed within the range presented in the present invention.

Example BB: All the rest are the same, the ultrasonic frequency is set to 90 kHz (1.6 kW), and the remaining steps are carried out within the range presented in the present invention.

The cassava powder obtained from all Examples was dried to adjust the moisture content to 10% (error +-0.2%), and then the total amount of hydrocyanic acid detected for each 1 kg powder was measured and disclosed in the table below.

Example Hydrocyanic acid content (mg/kg) A 1.08 AA 2.01 AB 1.65 BA 2.26 bb 2.22

The following hydrocyanic acid removal effect can be inferred from the results of the above example, and it can be seen that there is a hydrocyanic acid removal effect in the order of ultrasonication > hydrolase input > pH of hot water in the frequency range suggested in the ultrasonic treatment step. there was.

The present invention has the following effects.

(1) The present invention provides a method for removing the toxicity of cassava in which organic acids such as amino acids are not denatured by heat.

(2) The present invention can provide a complete gluten-free traditional food by applying cassava powder, which has been detoxified, to Korean traditional soybeans and pickled foods derived from traditional soybeans, so that people with gluten allergies do not feel anxious. Grants freedom to choose whole foods.

(3) The present invention allows users to obtain economic feasibility by commercializing detoxicated cassava powder as a traditional food or sauce distributed in large quantities by applying it to eclectic sauces and pickled foods.

(4) The present invention is relatively simple in its implementation, so it does not distinguish between sweet cassava and bitter cassava, does not affect the nutritional quality of cassava powder, and preserves the flavor as intact cassava.

10S: washing and peeling step 20S: mincing step
30S: immersion step 40S: sonication step
50S: dewatering and drying step 60S: wet powdering step
70S: Slurry dilution step 80S: Hot air drying step
90S: crushing stage

Claims (5)

Washing and peeling step of washing fresh cassava with water pressure of 0.0387Mpa ~ 0.389Mpa and peeling the inner and outer shells;
slicing step to make cassava pieces by slicing the washed and peeled cassava into 1 cm thick;
Immersion step of immersion in 7500mL of hot water with a temperature of 35-50℃ and pH 5.5-6.5 containing 5g of cellulase (enzyme content 50U/g) and 20g of pectinase (enzyme content 0.5U/g) per 5kg of cassava slices for 20-30 minutes ;
Ultrasonic treatment step of sonicating using an ultrasonic frequency of 50 ~ 80kHz immediately after the immersion process under 1500W ~ 2000W power usage conditions based on 5kg of cassava pieces and 7500mL of hot water;
A dehydration and drying step of dehydrating and drying the ultrasonically treated cassava pieces to a moisture content of 33% using a frame pressure filter device for 10 to 15 minutes;
Wet powdering step of making a piece of cassava into a wet powder using a wet grinder and passing an 80-mesh rigid body while stirring;
a slurry dilution step of adding water to the wet powder to dilute it to a slurry having a solid content of 45% to 60% and stirring for 35 to 45 minutes;
A hot-air drying step of drying the slurry to a moisture content of 9.3 to 11.3% by passing the slurry through a hot-air dryer with a steam pressure of 7.5 kg, an inlet temperature of 170°C, and an outlet temperature of 40°C; and
After drying with hot air, pulverizing the powder into a powder that passes through a 120 mesh rigid body using a pulverizing device; Soybean paste made by mixing with steamed soybeans and cooling to a temperature below 35℃
Soy sauce prepared using cassava powder including red pepper paste, soy sauce and ssamjang made using the doenjang. delete delete delete Pickled sesame leaf doenjang and pickled red pepper soybean paste prepared using soybean paste prepared using the cassava powder of claim 1 and
Pickled sesame leaf plum soy sauce, red pepper plum soy sauce pickle, and Myung plum soy sauce pickled prepared using soy sauce made using the cassava powder of claim 1
Pickled persimmon red pepper paste, plum red pepper paste pickle, deodeok gochujang pickle, melon gochujang pickle prepared using red pepper paste made by using the cassava powder of claim 1, and
A pickled food prepared using cassava powder including stir-fried gulbi red pepper paste manufactured using red pepper paste manufactured using the cassava powder of claim 1.

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