KR20090087341A - Tocopherol contained functional wheat flour, its manufacturing method and its using method - Google Patents

Abstract

A functional wheat flour containing natural tocopherol is provided to allow a user to manufacture a tocopherol flavor, a nutrition ingredient, a sulfur-oxidized bread, a pan-fried foods, and clear soup with dough flakes. A functional wheat flour is manufactured by mixing 100 parts by weight of wheat flour with 0.01~50.0 parts by weight of natural tocopherol at high speed more than 300rpm. The wheat flour is used for a baking, frying or a spaghetti, and 100 parts by weight of the normal wheat flour and 0.01~50.0 parts by weight of functional wheat flour is mixed with the bread, the spaghetti, the knife-cut noodle, and a pan-fried foods.

Description

Functional wheat flour containing natural tocopherol, its manufacturing method and method of use {Tocopherol Contained Functional Wheat Flour, its Manufacturing Method and Its Using Method}

The present invention relates to a wheat flour containing natural tocopherol, a method of manufacturing the same, and a method of using the same, and more particularly, by adding a natural tocopherol to wheat flour, using the flour containing the natural tocopherol, bread, noodles, pancake, homemade boiling water, and the like. The present invention relates to a flour containing natural tocopherol, which makes it easy to consume the antioxidant tocopherol in daily life by making flour food, and a method of manufacturing and using the same.

In this way, by preparing a flour containing natural tocopherol, eating the food made using the flour of the present invention makes it easy to consume the antioxidant tocopherol and to enjoy the flavor, nutrients, antioxidant properties, and functionality of tocopherol. .

As our diet has been westernized, the intake of animal protein from meat

Along with growth, the demand for flour food is growing exponentially. As a result, the consumption of rice, the main grain of our country, is decreasing, and inversely, the consumption of flour is increasing. In other words, the number of people who eat bread instead of breakfast is increasing, and the demand for noodles, kalguksu, and sujebi instead of rice is steadily increasing. In response to such changes in diet, products with various functions are being developed.

In other words, the manufacturing method of the functional wheat flour (published 10-2004-0064396) is a method for producing flour containing the herbal ingredients and functional substances containing diet enzymes obtained by the transfer treatment and coating in the presence of the extract of the herbal extract components , Method for producing functional bread flour (patent registration number 10-0670109) is characterized in that the powdered starch and powdered protein is attached to the bread flour, a method of manufacturing functional bread containing cheonma (patent registration number 10-0411506) By using the pharmacological action of blood pressure lowering action, antioxidant action, antithrombotic action, and so on to add 0.1 to 10 parts by weight to flour to bring about the effect of health promotion and disease prevention. In addition, the manufacturing method of bread using tapioca starch containing green tea powder (Patent Registration No. 10-0658344) includes healthy green tea ingredients in tapioca starch bread to preserve the superiority and nutrients of green tea, and it does not contain yeast, and it is rough like a bakett. It is characterized by a hollow roast. In addition, the manufacturing method of rice bread (Patent Publication No. 10-0260593) relates to a method for manufacturing rice bread by adding gum, fat and active gluten instead of gluten forming the network structure of the dough. Has an excellent effect. In addition, the bread and rice cake containing honggukyun extract (published number: 10-2006-0107217) is characterized in that it contains 5-10 parts by weight of honggukgi rice extract in 100 parts by weight of wheat flour, the bread and rice cake in the human body It lowers cholesterol and has the effect of promoting health and preventing disease. In addition, sweet potato bread and its manufacturing method (Patent Registration No. 10-0394460) are made by using natural beta-carotene, various minerals, vitamins, and dietary fiber in sweet potatoes, and adding sweet potato boiled in flour and red bean flour as a main source. Maintains the excellent nutritional ingredients in the essence and allows you to feel the natural flavor and flavor of sweet potato itself.

Method of manufacturing leek bread using other leek (patent registration number 10-0456085), manufacturing method of silkworm bread for diabetic patients (patent registration number 10-0456086), waxy bread and its manufacturing method (patent registration number 10-0451057), paprika Hamburger bread and its manufacturing method (patent registration number 10-0326830) and the like.

As such, the method of manufacturing flour and bread using functional materials of a specific raw material is mostly a method of manufacturing bread made of plant material starch as a substitute for flour, and a product using tocopherol, a functional substance having antioxidant and anti-aging effects, is used. Could not be found.

The present invention relates to a flour containing natural tocopherol, which has a natural tocopherol added to wheat flour, which enhances functionality and antioxidant properties, and has an anti-aging and cholesterol-lowering effect, and a method of manufacturing and using the same.

Since the flour of the present invention contains an antioxidant natural tocopherol, the foods such as bread or noodles made of the flour of the present invention can easily take the recommended daily intake of tocopherol, thus improving endurance and improving oxygen and blood in the human body. Enhances immunity.

The present invention is to add a natural tocopherol to flour and impart functionality to the flour, and then to make a variety of foods such as bread, noodles, kalguksu, flour containing natural tocopherol to further increase the commercial value, its manufacturing method and method of use It is about.

Natural tocopherols are widely distributed in various vegetable and animal systems, especially in vegetable oils (300-1000 ppm), and most of them are separated as deodorant distillates in the deodorization process, the final stage of the edible oil and fat purification process. Tocopherols are known to have high physiological activity in the order of alpha (α), beta (β), gamma (γ), and delta (δ) tocopherols. Antioxidant and anti-aging effects are opposite to delta (δ), gamma (γ), It is known to be relatively high in order of beta (β) and alpha (α) tocopherols.

Natural d-tocopherols isolated from soybean deodorant distillate are mixed form of alpha (α) with vitamin E activity of 9% to 10% by weight, gamma (γ) and delta (δ) types with high antioxidant effects. A content of ˜85% by weight is shown.

Tocopherol concentrate can be used as a very powerful antioxidant and is a major component of the cell membranes that make up our body and fat. It protects cell membranes and maintains metabolism by preventing oxidation of fat in our body. If you do not play this role, the protein, DNA, and biological membranes that make up our body, such as disordered cells or tissues are harmful.

Currently, various oils and processed products are added with butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butyl hydroxy quinone (TBHQ) as antioxidants, but since they are synthetic antioxidants, well-being products are preferred for their use. I am careful. Therefore, in the food industry, tocopherol, a natural antioxidant, is a good material that is in the spotlight as an antioxidant.

That is, edible oils can cause rancidity by contact with air and light during processing or storage, resulting in odor or deterioration of toxic substances. Tocopherol prevents the oxidation and destruction of biologically important unsaturated fatty acids by automatic oxidation.

The recently discovered pharmacological action of alpha (α) tocopherol, known as vitamin E, has high cholesterol and prevents high blood pressure, arteriosclerosis, myocardial infarction, maintains blood vessel elasticity, prevents infertility and prevents aging in people at risk for heart disease. It helps to restore the hormone imbalance caused by over menopausal disorders.

Recently, it has been shown to reduce the risk of gastric and esophageal cancer, and studies have shown that ingesting tocopherol may inhibit fat accumulation in the liver. In addition, because it has the effect of extending the life of red blood cells, which acts as an oxygen transporter in the body, it increases the number of red blood cells to maintain the inclusion of oxygen in the blood. Therefore, it helps to prevent the disease caused by lipid peroxide and active activity by taking it for people who do not heal even small wounds, rough skin and lack oxygen in blood, such as angina atherosclerosis. Inadequate intake is reported to be three times higher in risk of atherosclerosis. It is also a skin nourishing agent, which has excellent effects on blemishes, freckles, and cremation poisons. Especially, it has a strong antioxidant effect, enhancing the action of vitamin A.

Gamma (γ) tocopherol was confirmed in a recent paper by inhibiting proliferation by administering lung and prostate cancer cells isolated from humans into cultured in vitro (US National Academy of Sciences). It was delayed and had no effect on the growth of normal prostate cells.

Increasing the dose of tocopherol has also been shown to increase its effectiveness and is recommended for more than 1000 IU per day as it is fat-soluble but without the risk of side effects from body accumulation like soluble vitamins. Therefore, if you eat bread, ramen, noodles, etc. using the flour added tocopherol, you can easily take the recommended daily intake of tocopherol, improve endurance and improve blood oxygen and the body's immunity.

In the present invention, by combining 0.01 to 10.0 parts by weight of natural tocopherol per 100 parts by weight of flour to prepare a functional wheat flour containing natural tocopherol. Therefore, when the bread or noodles are made by adding 0.01 to 50.0 parts by weight of the flour containing natural tocopherol to 100 parts by weight of existing flour, fried flour, and simmered flour, bread, noodles, or pancake can be improved. .

Hereinafter, the present invention will be described in detail.

First, wheat flour containing natural tocopherol is prepared.

Wheat flour containing natural tocopherol is prepared by adding 0.01 to 10.0 parts by weight of tocopherol to 100 parts by weight of wheat flour and stirring at a high speed of 300 rpm or more to disperse the tocopherol.

Hereinafter, as an embodiment, a process of preparing bread using flour to which natural tocopherol is prepared as described above will be described.

First, add 0.01-10.0 parts by weight of tocopherol to 100 parts by weight of ordinary wheat flour, and add 300

Stirred at a high speed of rpm or higher to disperse tocopherol to prepare flour to which natural tocopherol was added.

Next, prepare flour for making bread that is well refined.

Functional wheat flour is prepared by blending 0.01 to 50.0 parts by weight of wheat flour to which the natural tocopherol is added to 100 parts by weight of the general wheat flour for bread production.

Then, 2 to 8 parts by weight of yeast, 5 to 15 parts by weight of sugar, 5 to 15 parts by weight of margarine, 1 to 3 parts by weight of salt, 3 to 6 parts by weight of eggs, and 5 to 15 parts by weight of water. And 5-15 parts by weight of milk is mixed and kneaded and fermented and aged for 1 to 2 hours at room temperature of 40 to 60 ℃.

Then, the fermented and aged dough is baked in an oven at a temperature of 160 to 180 ° C. to produce bread containing natural tocopherol.

On the other hand, when making noodles, kalguksu or jeon, if you add the necessary ingredients after mixing 0.01 to 50.0 parts by weight of the flour added with the natural tocopherol per 100 parts by weight of ordinary flour, fried flour, and crushed flour, noodle or natural tocopherol You can make kalguksu or soup.

Example 1 Dispersion Experiment by Flocculation Rate of Tocopherol (Flour + Tocopherol)

 1. Dispersion test by stirring speed

   Tocopherol was added to the wheat flour 300g as shown in Table 1 to 10% by weight to perform a dispersion experiment for each stirring speed.

 TABLE 1

2. Degree of dispersion:

 *: Not very mixed (slightly bulky)-Very dissatisfied

 **: Does not mix well (large number of fine chunks)-dissatisfaction

 ***: Normally mixed (some fine lumps present)-Normal

****: Good mixing (no lumps and tiny particles present)-Satisfaction

*****: Very good mixing (no mass and good powder)-Very satisfied

3. Experimental results: At 400rpm, all were satisfied except for 10 wt% test and the stirring speed should be over 400rpm to satisfy the whole test.

Example 2 Dispersion Experiment by Flocculation Time of Tocopherol (Flour + Tocopherol)

 1. Dispersion test by stirring time

    As a result of the dispersion experiment according to the stirring time at 400 rpm in the same manner is shown in Table 2.

 TABLE 2

2. Degree of dispersion:

 ＊: Not very mixed (slightly bulky) Very dissatisfied

  **: Not mixed well (many small chunks present)

  ***: Normally mixed (some fine lumps are present) Moderate

 ****: Good enough to mix (no lumps and very small particles)

*****: Very good mixture (no lumps and good powder)

3. Experimental results: Most of the test zones were satisfied after stirring for over 40 minutes.

Example 3: Dispersion Experiment by Addition of Tocopherol Emulsifier

1. Dispersion experiment by adding emulsifier

In order to uniformly disperse tocopherol in flour, the test group was added with only tocopherol, the hydrophilic emulsifier group was added to tocopherol, the lipophilic emulsifier group was added to tocopherol, and the lecithin was added to tocopherol. Blended.

The dispersion was confirmed by stirring at 400 rpm for 30 minutes. The results are shown in Table 3.

TABLE 3

* After adding emulsifier to tocopherol, it is added by dissolving at 60 ℃ for 30 minutes

2. Degree of dispersion:

 ＊: Not very mixed (slightly bulky) Very dissatisfied

   **: Not mixed well (many small chunks present)

  ***: Normally mixed (some fine lumps are present) Moderate

 ****: Good enough to mix (no lumps and very small particles)

*****: Very good mixture (no lumps and good powder)

3. Experimental results: There was no difference in the experimental group containing emulsifier compared to the test group containing only tocopherol.

Example 4: Confirmation of Dispersion Result after Addition of Tocopherol

1. Check the dispersion result after adding tocopherol

In order to confirm the uniform addition of tocopherol to the flour, the mixture was divided into a test group to which tocopherol was added only, a hydrophilic emulsifier added to tocopherol, a lipophilic emulsifier added to tocopherol, and a lecithin added to tocopherol, and then dispersed. The results of analyzing the tocopherol content to confirm the degree are shown in Table 4.

2. Raw materials

1) Emulsifier: 10% added to tocopherol (hydrophilic: HLB 19, lipophilic: HLB 4.3, lecithin: HLB 3.5)

2) Wheat Flour: Commercial Flour (Strong) Grade 1

3) Tocopherol: Tocopherol with a content of 72%

3. Mixing ratio: 5% of tocopherol to flour + 0.5% of various emulsifiers

4. Mixing condition: Stirring speed 400 rpm * 30 minutes

5. HPLC Analysis Conditions

 1) flow rate: 0.8ml / min

 2) Mobile phase: Acetic acid water (0.1), MeOH (0.9)

 3) Detector: UV detector, Detection wavelength: 285 nm. Oven temperature: 40 ℃

 4) Column: Xterra RP18, 3.5nm, 4.6 * 150mm

TABLE 4

1) Dissolve at 60 ℃ for 30 minutes after adding emulsifier to tocopherol

2) Wheat flour added with only tocopherol showed the best dispersion degree compared to the emulsifier added test.

Example 5 Preparation of Tocopherol Bread

1. Dough experiment of flour

 1) The flour used in this experiment was used as commercially available flour, which contains 13.8% by weight of crude protein, 0.39% by weight of ash, and 10.65% by weight of moisture. 200g to 1300g of water for 20 minutes kneading and then aged at 45 ℃ for 1.5 hours.

3) Tocopherol was used as a mixed type of 72% content.

 4) To disperse the tocopherols in flour, add tocopherols from 0.1 to 5 parts by weight in 100 parts of flour using a high speed stirrer and stir for about 30 minutes, and then heat the bread at 180 ° C in an oven for 30 minutes. Prepared.

Table 5 Unit: g

Example 6 Quality Evaluation of Functional Bread Containing Tocopherols

Moisture was measured by KarlFisher Moisture Meter (Metrohm 787KF) 30 minutes after the bread was prepared. For color, Nipppon Denshoku (Colormeter ZE 2000) was used. For sensory evaluation, eight trained panels were evaluated for each sample.

TABLE 6

 1) Color Analysis-L: Lightness, R: Redness, Y: Yelloweness

 2) Product evaluation result

  A) The moisture content of the product increased as the amount of added tocopherol increased. This is because the tocopherol is coated on the flour to inhibit moisture evaporation, and the surface can be quickly dried to prevent hardening.

B) As the amount of tocopherol added increased, the brightness became darker and the red and yellow color increased.

  C) The appearance was not significantly different, and the texture was the best when the addition amount of tocopherol was 0.5% to 1.0%, and the soft and chewy feeling was appreciated.

  D) In the case of flavor, the evaluation was excellent when adding tocopherol 0.5% or more.

  E) The test plots to which tocopherol was added were also evaluated better than the test strips.

★ Evaluation Criteria

1. Appearance

2. Texture

3. Flavor

Therefore, the present invention

Preparing flour for baking, frying or noodle making;

Preparing a flour containing natural tocopherol by adding 0.01 to 50.0 parts by weight of natural tocopherol to 100 parts by weight of the baking, frying or noodle-making flour and stirring at a high speed of 300 rpm or more;

It provides a method for producing flour containing natural tocopherol, characterized in that consisting of.

On the other hand, using a flour to which the natural tocopherol prepared as described above provides a method for producing bread or noodles. In the following examples it will be described how to make bread. In other words,

Preparing flour for making bread;

  Preparing a functional wheat flour by blending 0.01 to 50.0 parts by weight of the wheat flour to which the natural tocopherol is added to 100 parts by weight of the wheat flour;

2 to 8 parts by weight of yeast, 5 to 15 parts by weight of sugar, 5 to 15 parts by weight of margarine, 1 to 3 parts by weight of salt, 3 to 6 parts by weight of eggs, and 5 to 15 parts by weight of water, Mixing 5 to 15 parts by weight of milk, kneading and fermenting and aging for 1 to 2 hours at room temperature of 40 to 60 ℃; And baking the fermented and aged dough in an oven at a temperature of 160 to 180 ° C. It provides a method for producing bread containing natural tocopherol, characterized in that consisting of.

On the other hand, even when making noodles or jeons, the flour, fried flour, and 100 ton parts by weight of flour, blended with 0.01 to 50.0 parts by weight of the flour to which the natural tocopherol is added may be made by adding the necessary materials.

Claims (5)

Functional flour containing natural tocopherol, characterized in that it is prepared by adding 0.01 to 50.0 parts by weight of natural tocopherol to 100 parts by weight of flour for baking, frying or noodles. Preparing flour for baking, frying or noodle making; Preparing a flour containing natural tocopherol by adding 0.01 to 50.0 parts by weight of natural tocopherol to 100 parts by weight of the baking, frying or noodle-making flour and stirring at a high speed of 300 rpm or more; Functional flour manufacturing method containing natural tocopherol, characterized in that consisting of Method for using functional flour with natural tocopherol, characterized in that to make bread, noodles, kalguksu, jeon, dumplings by blending 0.01 to 50.0 parts by weight of the functional flour of claim 1 per 100 parts by weight of general flour The method of claim 3, Preparing flour for making bread; Preparing a functional wheat flour by blending 0.01 to 50.0 parts by weight of the wheat flour to which the natural tocopherol is added to 100 parts by weight of the wheat flour; 2 to 8 parts by weight of yeast, 5 to 15 parts by weight of sugar, 5 to 15 parts by weight of margarine, 1 to 3 parts by weight of salt, 3 to 6 parts by weight of eggs, and 5 to 15 parts by weight of water or milk Mixing and kneading in a portion to fermentation and aging for 1 to 2 hours at room temperature of 40 to 60 ℃; And Baking the fermented and aged dough in an oven at a temperature of 160 to 180 ° C .; Natural tocopherol-containing bread manufacturing method characterized in that consisting of  100 parts by weight of flour, added with natural tocopherol 0.01 to 50.0 parts by weight per 100 parts by weight of flour for making bread, 2 to 8 parts by weight of yeast, 5 to 15 parts by weight of sugar, 5 to 15 parts by weight of margarine, salt Bread containing natural tocopherols, comprising 1 to 3 parts by weight, 3 to 6 parts by weight of eggs, 5 to 15 parts by weight of water and 5 to 15 parts by weight of milk