KR20060109659A - Manufacturing process of breads and bicuits of antifat diets with processed powder of mature of diospyros kaki - Google Patents

Abstract

Provided is a method for preparing the biscuit or bread for dietary food by using a persimmon including the unmatured or fallen persimmon to improve the economical utility. The method comprises the steps of washing a persimmon(Diospyros Kaki) including unmatured one and fallen one, separating the stalk and the fruit, drying it and pulverizing it; mixing the pulverized one with a certain amount of maltodextrin to stabilize the unstable phyto-chemical ingredients; adding a certain amount of soybean lecithin, an olive oil, a peanut oil and sodium lactate to the obtained one to improve the stability during processing and storage; mixing the fruit part powder and the stalk part powder in a ratio of 10 : 2Œ1; adding 10-35 wt% of the obtained persimmon powder to a material for biscuit or bread and making biscuit or bread.

Description

How to make sweets and bread for diet using sweet persimmon. {MANUFACTURING PROCESS OF BREADS AND BICUITS OF ANTIFAT DIETS WITH PROCESSED POWDER OF MATURE OF DIOSPYROS KAKI}

The present invention relates to a method for producing sweets and bread for diet using sweet persimmon.

)로 이용되어 왔다. 또한 성숙 감의 크기, 상품성을 고려하여 성숙 전에 솎아내는 적과, 미성숙 낙과는 퇴비로 이용되어 왔기 때문에 감에 대한 경제적 이용 가치가 별로 높지 않았다.Originally, persimmons and persimmons are not used for food and are discarded or dried.

Has been used. Also, considering the size and merchandise of the mature persimmons, the reddish fodder and the immature fruit were used as compost.

However, the nipple contains many vitamins, dietary fiber and other useful components such as triterene, cytosterol, tripolium glucoside, triadenium glucoside, cylinic acid, and bituraceresinic acid.

The utilization of sweet persimmons rich in these pharmacologically active ingredients is not high, and sweet persimmons, immature fruit, faucets, etc. are being discarded as compost.

In connection with the present invention, a method using a conventional sweet persimmon as a processed food has been disclosed 'snacks prepared using sweet (patent application 10-2003-0007984) in 20% ethanol and 0.5 to 3% salt After desorption, high temperature drying or rapid freeze drying is used to make powder. In addition, the 'persimmon powder manufacturing method and the bread added thereto' (Patent Application No. 10-2003-0007983) is to use the freeze-dried powder as a plant material. In addition, 'the production of persimmon cakes using persimmon persimmon and persimmon' (Patent Application No. 10-2001-0007364) is used as a food ingredient by drying persimmon skin with hot air at 56 ° C or by grinding it with a food mixer at about 40 mesh. will be.

However, no known method has been known for stabilizing and preserving the unstable phytochemical active ingredients contained in persimmons and teats or using them as functional ingredients.

An object of the present invention is to add maltodextrin to the meat powder and stalk powder of sweet persimmons and immature fruits, vitamins, dietary fiber and triterten, cytososterol, tripolium glucoside, triadenium glucoside, cylinic acid, bituracere The functional persimmon material and the persimmon material prepared by stabilizing unstable phytochemical components useful for pharmacological bioactivity, such as acid, and then adding soy lecithin and olive oil to maintain the stability of these components during processing and storage, It is to provide a diet confectionery and bread prepared by mixing the appropriate amount in the material.

The present invention is to prevent the discoloration, sterilization, insecticidal treatment by separating the sweet persimmons, and the immature sweet persimmons, immature fallen fruits that have been discarded so far, and immature fruits in 65 ℃ hot water or sulfur fumigation to achieve the above object Degassed using either hot water, ethanol, or dry ice, respectively, and dried. Unstable phytochemicals such as vitamins, dietary fiber and triterene, cytosterol, trifolium glucoside, triadenium glucoside, cylinic acid, and bituraceresic acid Stabilize the ingredients.

Subsequently, the processed meat powder and the stalk powder are mixed with soy lecithin, any one of olive oil, peanut oil, walnut oil, and sodium metacio lactate according to the purpose, so that the active ingredient can be safely maintained during processing and storage. The fleshy powder and the nipple powder are mixed as a liquid or as a dry powder to obtain the functional sweet persimmon material of the present invention. Functional persimmon materials alone can be used as additives for a variety of health foods.

The functional sweet persimmon material is blended with 10 to 35% by weight of conventional confectionery and bread ingredients to produce diet confectionery and bread.

Functional persimmon material of the present invention is added to the maltodextrin and soy lecithin, sodium olive oil metachia lactate stabilization of the toffee chemical components and strengthening the nutrients of the functional persimmon material vitamins, dietary fiber and triterene, Active ingredients such as cytosterol, trifolium glucoside, triadenium glucoside, cylinic acid, and biturase lecinic acid are collected and strengthened by maltodextrin, and various components useful for pharmacological living body are preserved without destruction during storage or processing of functional sweet persimmon. Lossless intake of these nutrients is possible.

Therefore, it is particularly suitable as a diet food because there is no risk of obesity due to sugar or fat while having higher nutritional value than general confectionery or bread.

When diet Kellogg cereal of the present invention was administered to five testers for one day with soy milk for 45 days, body weight, obesity index, body mass index, and body fat were all lowered than before the start of the test.

In addition, the range of sweet persimmons that have been used only for simple food has been expanded to industrial preference food ingredients, and the red, immature, and faucet parts of sweet persimmons that have been discarded so far can be used. There is an advantage to increase the income of persimmon farmers.

The present invention is described in detail as follows.

The present invention includes a step of manufacturing a functional sweet persimmon material and a step of producing a diet confectionery, bread.

1. Manufacturing Step of Functional Persimmon Material

(1) Screening and Desorption of Raw Materials

The selected and washed sweet persimmons, sweet persimmons, and immature fallen fruits are treated with insecticide and sterilization as follows.

20g or more raw materials are immersed in hot water at ① 65 ℃ for 10 minutes, or ② fumigation of sulfur at 10 ~ 15g / ㎥, 15 ± 1 minutes to prevent discoloration, sterilization and insecticidal treatment. Cut off the part. The stem part should be cut about 0.5cm thick in meat. This is because cutting and separating the meat and the stem parts have a slight difference in each treatment.

Meat parts are immersed in water at 40 ± 5 ℃ for 18 ± 6 hours, or sprayed with 80% to 100ml of 35% ethanol in 10kg of meat, and left at 20 ℃ for 6 ± 2 days, or frozen with dry ice. Choose one of the stripping methods to remove the astringent taste.

Dry the stripped meat. For drying, dry the meat by natural hot air drying or freeze drying at -40 ± 5 ℃ for 15 ± 5 hours and low temperature drying at 35 ± 5 ℃ for 12 ± 6 hours to make powder of 130 ± 10 mesh.

The nipple part is lyophilized at -40 ± 5 ° C for 20 ± 4 hours and then cold dried at 35 ± 5 ° C for 18 ± 4 hours, and then the dried nipple is powdered at about 130 ± 10 mesh.

Add 60 g of 95 ~ 98% edible ethanol 15g to inhibit the activity of enzyme and non-enzyme active ingredients based on 60g of the powder. According to the ethanol treatment, the astringent taste of the powder is lost.

(2) stabilization of components

In order to capture and stabilize the active ingredients such as vitamins and dietary fiber contained in meat and nipple parts, 30 g of maltodextrin (additional application of selective diffusion theory of Thijssem and Rulkens) is mixed with 60 g of raw material to stabilize the instability of the phytochemical component. By this stabilization treatment, unstable phytochemicals such as vitamins, dietary fiber and triterene, cytosterol, tripolyum glucoside, triadenium glucoside, cylinic acid, and bituraceresinic acid contained in copper persimmon are collected and strengthened by maltodextrin and stabilized. Is maintained.

Subsequently, in order to further enhance the stability and nutrients of the active ingredient during processing and storage to the stabilized raw material, soy lecithin 4g, olive oil, peanut oil, walnut oil according to the purpose to choose one of the 5.9g, sodium metachio lactate 0.1g is added and the total content is 100g except ethanol. The stabilization treatment of the meat powder of sweet persimmon and the nutrients of the sperm powder is the same.

The liquid material as it is or the dry powdered powdery material as it is thus treated becomes a functional sweet persimmon material.

The sweet persimmon powder is added to a dehumidifying agent and sealed in a nitrogen-filled container and used for the preparation of various health food additives, confectionery, and bread.

2. Manufacturing steps of diet confectionery bread

In the production of diet food, the meat powder and the nipple powder of the sweet persimmon material are mixed at a ratio of 10: 2, and the functional sweet persimmon material is blended at 10 to 35% by weight of the confectionary and bread ingredients.

1) Persimmon Kellogg Cereal Manufacturing

Material to prepare

Brown rice 32%

15% whole grains

Persimmon Powder 32%

Salt 1%

Millbran 16%

Starch syrup 3%

Germinated Soybean Powder 6%

· how to make

① Knead with water and ripen overnight at low temperature (4 ℃), and put sesame seeds and black sesame seeds (black sesame seeds) according to your preference.

② Put it in the bakery mold and heat it at 180 ℃ for 3 minutes to complete the Kellogg's cereal.

2) Persimmon Corn Flakes Cookie Manufacturing

Material to prepare

Gravity 350g

400g persimmon powder

300 g of butter

Corn Flakes 185g

155 g peanuts

3 eggs (165g)

100 g of water

· how to make

① Mix baking powder, gravitational powder, and sweet persimmon powder.

② butter can be placed at room temperature to make creamy.

③ In ②, stir with a little spatula with sugar. Mix with a hand mixer until creamy.

④ creamy ③, put a little bit of the egg and water released in butter to make a dough.

⑤ sift the flour of ① prepared in a sieve and put it in the dough of ④.

⑥ Add the prepared corn flakes to the dough

⑦ Put peanuts and mix well.

⑧ When the dough is mixed, shake it with a spoon of about 30g to make a cookie shape, or put an appropriate amount in the mold

⑨ Spread the remaining corn flakes on the floor of the cutting board and spread them evenly before and after the shape of the cookie or the mold.

콘 Place the cornflake cookies or various cornflakes on silicon paper or tinfoil and bake in a 180 ° C oven for 10 minutes.

3) Persimmon Crackers Manufacturer

Ingredients to prepare (for 12)

Force 150g

Sweet persimmon powder 112.5g

Salt 1.5g

30 g of milk

30 g of water

15g salad oil

Baking Powder 7.5g

· how to make

① Mix the flour, sweet persimmon powder and baking powder with a sieve three times so that there is no lump.

② Put sugar into the mixed powder ① put in a sieve and mix.

③ Dig a groove in the middle of mixed powder and slowly add milk and water so that it does not flow.

④ Mix the dough well, add salad oil to it and stir the dough several times to soften it.

⑤ When it is soft enough, wrap the dough in a wrap to make it flat and put it in a 4 ℃ refrigerator for 30 to 50 minutes to keep it cool and let it mature.

⑥ Take it out of the refrigerator and push it with a rolling pin to make it uniform.

⑦ Cut the ruler to the same size and cut it with a cutter (roulette).

⑧ Apply a shortening on the iron plate of the oven

⑨ Place the model dough in ⑧, make a hole with a fork, and bake for 20 minutes in the oven at 180 ℃.

4) How to make persimmon pizza bread

Material to prepare

200g strong powder

240g persimmon powder

180 g of dry yeast

A little olive oil

180 g of warm water

· how to make

① Mix strong powder and sweet persimmon powder with a whisk and lower it three times in fine sieve

② Put dry yeast in warm water and melt it completely.

③ Mix olive oil here.

④ ③ and knead several times to make the elasticity, and then put in a glass ball that is more than twice the dough capacity, cover the wrap and fermented for 2 ± 0.5 hours at room temperature 20 ± 3 ℃.

⑤ After fermentation, push it with a rolling pin to a thickness of about 2 ± 0.5cm and trim the tip a little thicker.

* Place various pizza ingredients (sauce, bell peppers, onions, vegetables, mushrooms, tuna, cheese, etc.) prepared here in order and shape,

⑥ Bake at 180 ℃ for 10 minutes.

5) How to make sweet hamburger bread

Material to prepare

250g strong powder

Persimmon Powder 224.5g

1.0 g of salt

150 g of warm water

10 g of dry yeast

1 egg

13 g butter

A little salad oil

· how to make

① Put dry yeast and sugar in warm water and mix evenly.

② After the yeast and sugar in ① are completely dissolved, add egg and loosen it with a whisk.

③ Mix the strong powder and sweet persimmon powder thoroughly with a foamer, then sift into ② and mix evenly with a foamer. Add melted butter in small portions, mix with a cutter and knead.

④ When the dough is completely kneaded, put it in the glass bowl at least twice the amount of dough

⑤ Put the wrap and ferment for 2 ± 0.5 hours at room temperature 20 ± 3 ℃.

⑥ If the dough is full

⑦ Make a long and thick dough

⑧ Take off little by little and make oval bread shape

⑨ Put all of them on the iron plate at regular intervals, and then put them on the wrap again and give the secondary fermentation for 20 ± 5 minutes at room temperature 20 ± 3 ℃.

⑩ After the second fermentation, bake for 5-10 minutes in the oven at 180 ℃.

3. Experimental and sensory test results

1) Comparison of active ingredients of sweet persimmon

Table 1 compares the contents of the active ingredients with respect to the mixture of wheat flour, meat powder of sweet persimmon material, meat liquid of persimmon material, and nipple solution in a 10: 1 mixture.

Vitamin A is much higher in sweet persimmon than wheat flour. In other words, the dietary fiber was 3.75mg / g wheat flour, 20.3mg / g flesh powder of sweet persimmon material, 24.6mg / g mixed persimmon material, and the highest mixed persimmon material. Vitamin C was the highest in meat powder with 258.9mg / g, while vitamin A was 2.03R · E in sweet persimmon and 1.80R · E mixed in persimmon.

TABLE 1

Comparison of Active Ingredients of Wheat Flour, Meat Powder and Mixed Solution

2) Comparison of characteristics of bread containing sweet persimmon

Table 2 shows the results obtained by mixing 10% by weight of the bread material with a mixture of meat powder and nipple powder of sweet persimmons and 10% by weight of the bread material. The bread volume of wheat bread was 568.3 cm 3, whereas the bread containing sweet persimmons was reduced to 86.7 cm 3 with 486.7 cm 3, but the weight increased by 5.4 g.

TABLE 2

Characteristics of Bread Containing 10 Percent by Weight of Sweet Persimmon Blend

3) Sensory test of bread containing sweet persimmon

The results of 30 sensory tests on wheat bread and bread containing sweet persimmon ingredients are shown in Table 3. As a result of evaluation using the 1-7 score system, the bread containing sweet persimmon was good in 3.8 ± 0.42. However, the wheat bread had almost no taste (6.5 ± 0.49). However, in the texture and taste quality, the bread containing sweet persimmons was excellent, but in sweetness, the bread containing sweet persimmons was slightly sweeter at 4.6 ± 0.84 and 4.8 ± 0.24.

TABLE 3

Sensory evaluation

4) Changes in body composition before and after dieting Kellogg's cereal

Table 4 shows the results of eating persimmon Kellogg's cereal with soymilk as a substitute for one meal per day using 10 candidates. After administration of dietary Kellogg, the average body weight decreased from 76.20 ± 3.25kg to 73.46 ± 3.20kg after 45 days. The obesity index decreased from 38.41 ± 7.82% to 34.51 ± 7.52%, the body mass index decreased from 29.19 ± 1.45kg / ㎡ to 28.13 ± 1.40kg / ㎡, and the body fat index varied from 36.62 ± 2.94% to 29.60 ± 3.06%. Seemed. This anti-obesity effect is thought to have shown the effect of maltodextrin added with the active ingredient and stabilizer contained in sweet persimmon.

TABLE 4

Changes in Body Composition Before and After Dietary Persimmon Kellogg's Cereal

The present invention sterilizes and kills selected persimmon raw materials, and then cuts and separates meat and stem parts, respectively, and adds an appropriate amount of maltodextrin to the dried meat and stem powder to provide fiber contained in sweet persimmon. The functional sweet persimmon material was prepared by stabilizing unstable phytochemicals such as vitamins, vitamins, and then adding soy lecithin and olive oil to stabilize the active ingredient during reinforcement, storage and processing of the functional sweet persimmon material. Vitamins, dietary fiber and triterene, cytosterol, tripolyumglucoside, triadenium glucoside, cylinic acid, and bituraceresinic acid in sweet persimmons are not destroyed. It is possible.

In addition, the mixture of meat powder and nipple powder of sweet persimmon material is mixed at a ratio of 10: 2 ± 1, and the sweet persimmon powder is mixed with 10 ~ 35% of the total weight of confectionery and bread. Compared with the various nutrients and eaten as stocks or snacks, as shown in the test data, the weight, obesity index, body mass index, and body fat can all be lowered, and the public health related to obesity can be promoted.

In addition, the use of sweet persimmons, immature fall, and stalks used as functional sweet persimmon materials, which have been used or discarded as compost, will increase the utilization of sweet persimmons.

In addition, by using sweet persimmons, which were treated only as a kind of fruit, as functional food materials, the range of application of the persimmons can be expanded industrially, diversifying functional health foods, and increasing incomes of farms producing sweet persimmons. There is.

Claims (1)

Stabilized treatment of unstable phytochemicals by cutting and separating the meat and stalks of selected persimmons, sweet persimmons, and immature fallen fruits, respectively, and de-scatting them, and mixing maltodextrin with a predetermined amount of dried and powdered sweet persimmons. Preparing a functional sweet persimmon material for stabilization during processing and storage by adding a predetermined amount of soy lecithin, olive oil, peanut oil, and sodium lactate to the stabilized sweet persimmon raw material; Mixing the meat powder of the sweet persimmon powder and the nipple powder in a ratio of 10: 2 ± 1 to combine the functional sweet persimmon material in 10 to 35% by weight of the total confectionery and bread ingredients to produce confectionery and bread Diet sweets using sweet persimmons, characterized in that the manufacturing method of bread.