KR20160031484A - Manufacturing methods of grain processed food products with improving preservation and health benefits using Korean red pine bark, and the grain processed food products thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing grain processed food with improved preservability and health functionality using a pine tree bark and, specifically, to a method wherein the grain processed food is manufactured by adding pine tree bark powder to food raw materials, thereby lowering the degree of microorganism pollution and preventing the degree of rancidity, leading to the improvement in preservability, and offering functionality beneficial to the human body, such as anti-oxidative activity. According to the present invention, the pine tree bark components is added to suppress the growth of harmful microorganisms and reduce the degree of fat rancidity, thereby preserving the grain processed food for a long period of time, enhancing health functionality, such as anti-oxidative activity, due to a natural polyphenol component, and improving sensory acceptability of the grain processed food. In addition, the pine tree bark components are conveniently introduced to a conventional food process, thereby mass-producing well-being type grain processed food, leading to a very high chance of success in commercialization. Therefore, the development of various grain processed foods containing the pine tree bark components can make a great contribution to an increase in the added value of pine trees, an increase in the income of forest farms, and the development of food industry. Specifically, the natural polyphenol component of the pine tree bark exhibits efficacies of strong anti-oxidative activity, blood circulation improvement, anti-inflammation, antibacterial activity, skin beauty improvement, and endurance enhancement, and thus the grain processed food containing the natural polyphenol component is expected to be effective in the prevention and alleviation of various adult diseases, such as diabetes, hypertension, dementia, atherosclerosis, and hyperlipidemia. The active utilization of the grain processed food can contribute to the promotion of the health of consumers, and export differentiated well-being type functional food abroad, thereby greatly contributing the improvement in the international balance of payments.

Description

[0001] The present invention relates to a method for producing a processed food having enhanced preservability and health function using pine bark,

The present invention relates to a method for producing a processed food with enhanced preservability and health function using pine bark. More specifically, the present invention relates to a method for producing a processed food by processing pine bark powder by adding a pine bark powder to a food raw material to reduce microbial contamination, And to have a beneficial function to the human body, such as antioxidant activity.

Grain-processed foods are processed foods such as bread, rice cake, and noodles. Grain-processed foods are quality-driven by the physical, chemical and microbiological factors of the product itself and the environment in which it is exposed during the process of distribution or storage. Typical physical factors include temperature, humidity, and pressure. Chemical factors include light, pH, and oxygen. Microbiological factors include microbial species and initial microbial contamination levels.

Some processed cereal grains contain a large amount of water, so there is a high possibility of deterioration due to the propagation of harmful microorganisms, and when stored for a long time, the sensory quality is deteriorated due to rancidity of the fat and the like. To solve these problems, synthetic preservatives or preservatives have been used in some cereal processed foods. For example, synthetic preservatives such as propionic acid and its salts and sorbic acid and its salts are used in bread and rice products, and various acidity regulators are also used as additives. In addition, aluminum compounds such as aluminum potassium sulfate (alum) contained in the acidity regulator cause accumulation of aluminum in the human body and phosphate may inhibit the absorption of minerals. Therefore, long-term ingestion is known to be harmful to human body. Since the use of synthetic preservatives is totally prohibited in the noodles, products containing a large amount of water, such as noodles and noodles, are highly likely to be altered by growth of harmful microorganisms. As a result, some products are used to inhibit microbial growth. However, alcohol is very limited to prevent fatty acid corrosion of products, and most of them are removed by evaporation and washing when cooked. I can not give. Therefore, development of a technology capable of improving the preservability of cereal-processed foods more effectively is required.

In this regard, in Korean Patent No. 10-0505786, rice was washed with organic acid-treated washing water, rice was washed with an organic acid-added soaked rice to remove microorganisms, and growth was inhibited. A method for producing the same is disclosed. However, this method has a high cost burden due to the use of a large amount of organic acids and disposal of organic acids used as waste water. Therefore, it is inevitable to discharge wastewater containing a large amount of contaminants. When the organic acid is mixed with the product, There is a problem. Korean Patent Registration No. 10-0877505 discloses a method of improving the preservation period by vacuum-packing rice cake, which is prepared by using modified starch and white sugar, and molding the rice cake. This technology is capable of inhibiting the growth of some aerobic microorganisms However, the inhibition of the growth of anaerobic microorganisms forming spores is very limited, and there is a problem that it is impossible to know whether the decrease in lipid peroxidation and the improvement in health functional properties of the product are unknown.

In general, pine bark refers to the outer part of the pine tree stem, ie, the outer part of the pine tree, ie, the reddish brown skin. The inner part of the pine bark is white or light brown, also known as the pungent food. The composition and characteristics of pine crust and mantle are very different. The crust is mainly composed of lignin and polyphenol components, and the inner skin consists mainly of fibrin components. The pine tree trunk is composed of phloem and cambium. It is the part where the growth of the tree occurs due to the cell division of these tissues. Therefore, it can be obtained only after removing the crust, and the yield is also very low as compared with the crust. It is difficult to secure a large amount of In addition, the inner skin has a high possibility of deterioration due to its high moisture content, thus requiring a drying process.

Korean Patent Laid-Open Publication No. 10-2012-0060709 discloses a method for producing a rice paddy rice cake using a paddy rice pine, pine needles and an ash rice extract, wherein the rice paddy provides mainly cellulose, and the pine needles and ash tree extract provide an antibacterial component. Korean Patent Laid-Open Publication No. 10-1997-0032453 also discloses a method for producing a noodle containing a powdery feed and a bark. In the present invention, the addition of the air-feeding device is intended to allow the nutrients of the air-feeding device to be consumed. As a result, it is impossible to know whether the preservation property is improved or the effect of preventing rancidity.

Pine has mainly been used as wood, pulp raw material, fuel, etc., and the bark is generated as a by-product and is mostly discarded, and some of it is used for fuel, compost, gardening and decorative purposes. In the past, there was a shortage of food in rural areas, where peeled live pine trees were used for food. However, there is no known cereal processed food having enhanced health function due to the natural polyphenol contained in the bark, by enhancing the preservation of the food by mixing the pine bark with hygienically prepared powder and mixing it with the food. Especially, the natural polyphenol ingredient rich in bark has various physiological activities such as antioxidant activity to remove active oxygen, anti-inflammation, anti-inflammation, antibacterial, skin care effect, exercise capacity enhancement and deodorizing effect. It is possible to provide a natural-friendly, well-being type functional food.

The present inventors have conducted various studies to improve the preservability of cereal processed foods, to ensure that a large amount of beneficial ingredients are contained in the human body, to thereby impart functionality thereto and to maintain or improve the inherent functionality. As a result, when pine bark powder is added to the processed foods, the microbial contamination of the processed cereal products is reduced, fatty acid loss is prevented, and various components such as polyphenols contained in the pine bark can exhibit beneficial functions to the human body And the present invention was completed.

Korean Patent No. 10-0505786 Korean Patent No. 10-0877505 Korean Patent Publication No. 10-2012-0060709 Korean Patent Publication No. 10-1997-0032453

Accordingly, it is a main object of the present invention to provide a method for producing a processed cereal product which is excellent in preservability and contains a large amount of components beneficial to the human body, and exhibits functionality and functionality.

It is another object of the present invention to provide a cereal processed food of excellent quality which is produced by the above production method and has functionality and preservability.

According to an aspect of the present invention, there is provided a process for preparing a processed food having an improved antioxidant activity and improved preservability, which comprises adding 0.1 to 20 parts by weight of a pine bark powder to 100 parts by weight of a material excluding water, to provide.

In the present invention, the pine bark powder can be produced through a conventional pulverization process by collecting bark from pine trees. Pine bark refers to the outer part of the pine tree stem, ie, the outer part of the pine tree stem, which is distinguished from the pine bark (pine bark), which consists of bamboo and cork layers. In the present invention, since the pine bark powder is directly contained in the food, it is preferable that the pine bark powder is washed and sterilized. In addition, it is preferable that when the food prepared by powdering at 100 to 500 mesh is consumed, it is not sensed as a foreign body and can be dispersed evenly throughout the food.

In the present invention, cereal processed food refers to all foods prepared by processing cereal as a main raw material and includes bread, pastry, soup, dumpling, rice cakes, cotton, beverage, liquor, and the like.

For example, when the cereal processed food is bread, the material may be wheat flour, salt, sugar, edible oil, yeast, and the like. Rice can be rice flour if it is rice, flour and salt if it is rice.

The amount of the pine bark powder to be used is preferably 0.1 to 10 parts by weight based on 100 parts by weight of the raw material such as wheat flour used for bread production. If the amount is less than the above range, the effects such as increase in preservability by the bark components, inhibition of rancidity and health functionalities are deteriorated, and if the amount of the bark is too large, the gluten formation of the dough is inhibited and the baking quality may be deteriorated. There is a fear that the property may deteriorate.

It is preferable that the amount of the pine bark powder to be used is 0.1 to 20 parts by weight based on 100 parts by weight of the raw material such as rice used for producing rice cakes. If the amount is less than the above range, the effects such as increase in preservability by the bark components, inhibition of rancidity and impartation of health functionalities are deteriorated. If the amount of the bark is lower than the above range, the flavor of rice cake becomes lower and the color becomes dark reddish brown There is a possibility of becoming.

The amount of the pine bark powder to be used is preferably 0.1 to 10 parts by weight based on 100 parts by weight of the raw material such as wheat flour used in the production of cotton. If the amount is less than the above range, the effects such as increase in preservability by the bark components, inhibition of rancidity and the impartation of health functionalities become ineffective. If the amount is larger than this range, gluten formation in the pastry dough is inhibited and the quality of the noodles is deteriorated and the color becomes dark reddish brown. May be deteriorated.

More preferably, the pine bark powder is added in an amount of 0.5 to 4 parts by weight when preparing bread, rice cakes, and cotton. As a result of comparing the functionalities of each bread, rice cakes and cotton according to the addition amount of the pine bark powder, a relatively large difference was observed from 0.5 parts by weight and 4 parts by weight. Therefore, it is more preferable to add 0.5 to 4 parts by weight in consideration of the functionality.

According to the present invention, by adding pine bark components, it is possible to preserve processed foods for a long period of time due to the inhibition of growth of harmful microorganisms and decrease in fatty acid pavement, and the natural polyphenol component enhances health functionalities such as antioxidative activity, The functionality of the food can be improved.

In addition, it is possible to mass-produce well-being type cereal processed food by easily introducing the pine bark component into existing food processing, so that the possibility of commercialization is very high. Accordingly, if a variety of cereal processed foods containing pine bark ingredients are developed, it can contribute to increase of value added of pine trees, income increase of forest farmers and development of food industry. In particular, the natural polyphenol component of pine bark exhibits potent antioxidative activity, blood circulation improvement, anti-inflammation, antibacterial, improvement of skin beauty and endurance enhancement, and the cereal processed foods containing the same have diabetes, hypertension, dementia, arteriosclerosis, Is expected to be effective in preventing and improving various adult diseases. By actively using it, it can contribute to the health promotion of consumers, and by exporting differentiated well-being type functional foods to overseas, it can contribute to the improvement of the international balance.

Fig. 1 is a photograph showing the comparison between a normal noodle (left) and a noodle according to the present invention (right, adding 2% of a zodiacal powder).
FIG. 2 is a photograph showing a comparison between a general rice cake and a rice cake according to the present invention. FIG. 2 is a graph comparing the general rice cake with the rice cake according to the present invention. .

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example  One. Reed bark powder  Produce

Reed bark powder

10 kg of bark was taken from Pinus densiflora Sieb & Zucc., A 50 ~ 100 year old domestic pine tree, which was cut in Gangneung, Gangwon province, and the bark was washed using purified water after removing foreign matter such as moss by hand. The washed bark was sterilized using steam at 121 ° C for 5 minutes, dried in a hot air drier at 80 ° C for 2 hours, first coarsely pulverized with a hammer mill, and secondarily pulverized using a pin mill. After the pulverization, 8.7 kg of a redeposited bark powder having passed through a 100 mesh sieve was obtained.

Example 2: Raw bark powder 1% bread preparation

Bread was prepared by adding the reed bark powder prepared in Example 1 at about 1%.

Weighing about 1.0 kg of high-strength powder, 20 g of salt, 20 g of yeast, 11.5 g of recycled bark powder (about 1% of bread raw materials except water), 50 g of sugar, 50 g of olive oil and 630 g of water were weighed and kneaded for 10 minutes in a kneader. The dough was put into a thermostat controlled at 30 ° C, and the primary fermentation was carried out until the volume became about 2.5 times. After dividing about 175g each, the middle fermentation was performed for 20 minutes by using a plunger and degassing and molding. And the secondary fermentation was carried out at a temperature of 37 ° C until the volume became about twice the volume. The bread was prepared by heating in an oven preheated to 200 ° C for 30 minutes, cooled, packed in a sterilized container and refrigerated.

Example 3: Raw bark powder 2% bread preparation

A 2% lozenge bran powder was prepared in the same manner as in Example 2, except that the amount of the redeposited bran powder added was changed to 23 g (corresponding to about 2% of the bread raw materials excluding water).

Example  4. Reed bark powder  1% rice cake manufacturing

The rice bran powder prepared in Example 1 was added at about 1% to prepare rice cakes.

1.0 kg of rice was washed twice with purified water, immersed in water for 3 hours to hydrate, and then water was removed. The hydrated rice was prepared into a rice flour using a pulverizer and then heated with steam for 30 minutes to give a water content of about 50% by weight. 10 g of the granulated rice flour and rice bran powder (about 1% of the raw materials except for water) were uniformly mixed and then extruded at 90 ° C with a rice cake machine to prepare a rice cake. The produced rice cakes were cut into 10 cm lengths, packed in sterilized containers and refrigerated.

Example  5. Reed bark powder  2% rice cake manufacturing

A rice bran powder 2% rice cake was prepared in the same manner as in Example 4, except that 20 g of the rice bran powder (corresponding to about 2% of the raw material of rice cake except for water) was added to the grated rice flour.

Example  6. Reed bark powder  One% cotton wool  Produce

The raw surface was prepared by adding about 1% of the redeposited bark powder prepared in Example 1.

Weighing 1.0 g of gravity powder, 20 g of salt, 10 g of powdered redeposited flour (about 1% of raw raw material except water) and 500 g of water were weighed and kneaded in a kneader for 10 minutes and then aged in a refrigerator for 10 hours. The aged dough was formed into a surface by using a noodle maker, and the raw noodles having a thickness of 1.5 mm, a width of 5 mm and a length of 210 mm were prepared, packed in a sterilized container, and refrigerated.

Example  7. Reed bark powder  2% cotton wool  Produce

2% raw nodules of the redeposited bark powder were prepared in the same manner as in Example 6, except that 20 g of the redeposited bark powder (corresponding to about 2% of the raw material raw material except for water) was mixed with the noodle material.

COMPARATIVE EXAMPLE 1 Preparation of Bread Without Ingredient

In order to compare with the bread containing the reclaimed bark ingredients, Example 2 was made without adding the reclaimed bark powder to the undiluted bark of the recipe bark.

Comparative Example 2: Preparation of rice cake without rice husk ingredient

In order to compare with the rice cake containing the rice husk ingredient, the rice cake without the rice husk ingredient powder was prepared without adding the rice husk powder in Example 4.

COMPARATIVE EXAMPLE 3 Preparation of Uncooked Raw Ingredients of Recycled Bark Component

In order to compare with the raw noodles containing the raw noodle ingredients, the raw noodles without the raw noodles were prepared without adding the raw noodle powder in Example 6.

Experimental Example 1. Inhibition of Microbial Growth by Mixing Components of Recycled Bark

In order to investigate the inhibition effect of microbial growth on the processed food of grains during the storage period according to the addition of the reclaimed husk ingredient, the following experiment was carried out.

As the moisture content of fresh noodles was increased, the total number of bacteria, E. coli and E. coli were measured after storage for 12 days at the upper limit of the refrigeration temperature as refrigerated circulation. As bread and rice cake could be circulated at room temperature, 3 days, 6 days, 9 days, and 12 days, the occurrence of fungi was visually observed. 10 g of raw noodles were mixed with 90 ml of 0.85% sterilized physiological saline solution for pretreatment for bacterial counting and were ground in a homogenizer for 1 minute and used as a sample. Samples prepared by the pretreatment were sequentially diluted in 9 mL of 0.85% sterile physiological saline, and 1 mL of the diluted samples were inoculated into 3M Petrifilm and incubated at 35 ° C for 24 to 48 hours, and the number of bacteria was measured. Escherichia coli and E. coli were inoculated in the same manner and then cultured at 35 ° C. for 48 hours.

Table 1 shows the results for the total number of bacteria, the number of coliform bacteria, and the number of coliform bacteria according to the storage period of the raw noodles to which the extract was added. The initial total number of bacteria after the preparation of noodles was almost the same as 2.1 ~ 3.3 × 10 ² , but the number of bacteria measured after storing for 12 days at 10 ° C was 5.6 × 10 ⁶ in the noodles of Comparative Example 3 Which was about 17,000 times higher than the initial number of bacteria. While exemplary raw noodles of Example 6 (red pine bark powder, 1%) to about 126-fold in a 3.9 × 10 ⁴ raw noodles of Example 7, raw noodles (red pine bark powder 2%), for example in the comparison of 29 to 9.7 × 10 ³ times 3 As the total number of bacillus was decreased, it was found that the extracts of Bombyx mori L. and Bombyx mori extract were very effective for improving the preservation of noodles. On the other hand, E. coli and Escherichia coli were not detected during storage in all nude samples.

sample Initial number of bacteria (0 day) After storing at 10 ℃ for 12 days, the number of bacteria Total number of bacteria Coliform Coliform number Total number of bacteria Coliform Coliform number Comparative Example 3 3.3 × 10 ² ND ND 5.6 × 10 ⁶ ND ND Example 6 3.1 x 10 ² ND ND 3.9 × 10 ⁴ ND ND Example 7 2.8 × 10 ² ND ND 9.7 x 10 ³ ND ND

ND: Not detected

Table 2 shows the results of the occurrence of fungi during the storage period of the bread and rice cakes to which the dried bark components were added. The bread of Comparative Example 1 (no addition of the reclaimed bark powder) showed mold after 6 days, the bread of Example 2 (1% of the recycled bark powder) after 9 days, the bread of Example 3 Fungi occurred later. This suggests that it is effective to increase the shelf - life of bread products by delaying the occurrence of fungi on the bread. In addition, the rice cake of Comparative Example 2 (the rice husk ingredient not added) had molds after 3 days, but the rice cake (1% of the rice bran powder) of Example 4 had a rice bark (2% of the rice bran powder) of Example 5 after 6 days, The mold developed after 9 days. This suggests that the composition of rice bran is very effective to increase the storage stability of rice cake as the delayed occurrence of mold to rice cake.

sample Fungal development period (days) 0 3 6 9 12 Comparative Example 1 X X O O O Example 2 X X X O O Example 3 X X X X O Comparative Example 2 X O O O O Example 4 X X O O O Example 5 X X X O O

X: Mold is not visually observed

O: Mold was visually observed

Experimental Example 2. Antioxidative activity according to the mixing of the components of the redeposited hulls

Sample preparation for antioxidant activity measurement

The cereal processed foods prepared in the above examples were lyophilized and pulverized, and 10 g of the sample was taken out and extracted with 100 ml of methanol at 50 ° C for 1 hour and then filtered. After removing the methanol from the filtrate, the powdery extract was prepared and the antioxidative activity of the extract was measured. Samples of each extract were dissolved in methanol and samples for measuring antioxidant activity were prepared at each concentration (50, 100, 300, 500, 700 μg / ml).

How to measure antioxidant activity

DPPH (1,1-diphenyl-2-picrylhydrazine) radical scavenging activity was measured to examine the antioxidative activity of the sample. The antioxidant activity of 100g of dried food of cereal processed food was compared with the total amount concept. BHA, a typical antioxidant, and Trolox, a water-soluble compound of vitamin E, were used as indicators of antioxidant activity.

Measurement of DPPH radical scavenging activity

10 μl of sample solution for each concentration was added to each well of a 96-well plate, and 90 μl of a 1.5 × 10 ^-4 M DPPH solution dissolved in ethanol was added. The reaction was allowed to proceed for 10 minutes and absorbance was measured at 517 nm using a microplate meter. The concentration of DPPH radical scavenging activity was calculated according to the following equation. The absorbance of the sample to which ethanol was added instead of the DPPH solution was blank, and methanol was added instead of the sample to give a control.

PPH radical scavenging activity (%) = (absorbance change of sample after 10 minutes) × 100 / absorbance of control

The antioxidant activity of each sample was compared with the ED50 (㎍ / ㎖) value of the sample required to inhibit radical formation by 50% from the absorbance of each sample obtained from the DPPH radical scavenging activity. (Total yield) × relative antioxidant activity (total antioxidant activity). The lower the ED50 value of the sample, the higher the antioxidative activity of the sample. As shown in Table 3, the extraction yield of each of the antioxidants was 0.98-1.45%, and the extraction yield of the extract containing the redeposited bark powder was high. The DPPH scavenging activity of the extracts showed high activity in the samples containing the redeposited bark powder, and the antioxidant activity in terms of the total amount concept showed similar results. The total antioxidant activity was converted into the following concept. The antioxidative activity of the bread (Comparative Example 1) (about 1% of the recycled bark powder) was about 1.7 times, the bread of Example 3 (the reclaimed bark powder of 2%), Which was about 2.6 times higher than that of the control group. In case of rice cakes The antioxidative activity of the rice cakes (1% of the recycled bark powder) and the rice cake (2% of the recycled bark powder) of Example 4 were about 1.9 times, Which was about 2.9 times higher than that of the control group. The antioxidative activity of the raw noodles of Example 6 (1% of the recycling bark powder) was about 1.9 times, the noodles of Example 7 (2% of the recycling bark powder) Which was about 3.2 times higher than that of the control group. Therefore, it can be understood that the dried bark component is very effective in increasing the antioxidant activity of the processed food of cereals.

sample Extraction yield (%) DPPH scavenging activity
(ED50, 占 퐂 / ml) Relative antioxidant activity of extract (%) (compared to Trolox) Antioxidant activity (total amount concept) BHA - 6.5 392.0 - Trolox - 25.5 100.0 - Comparative Example 1 1.19 121.4 21.0 25.0 Example 2 1.31 79.7 32.0 41.9 Example 3 1.42 56.7 45.0 63.9 Comparative Example 2 0.82 141.7 18.0 14.8 Example 4 0.92 85.0 30.0 27.6 Example 5 1.03 62.2 41.0 42.2 Comparative Example 3 0.98 134.2 19.0 18.6 Example 6 1.09 77.3 33.0 36.0 Example 7 1.17 50.0 51.0 59.7

Experimental Example 3: Preparation of a fatty acid group (TBARS, thiobarbituric acid reactive substance)

After 10, 20, and 30 days storage at 30 ° C in an oxygen-permeable polyethylene zip-lock bag, 10 g of the sample was added to freeze-dried, ground soybeans (TBARS). 0.5 g of sample and 15 ml of distilled water were mixed and homogenized at 13,500 rpm for 5 minutes using a homogenizer (Tissue grinder, 1102-1, Japan). 50 ml of a 50% trichloroacetic acid mixed solution (TBA / TCA) containing 1.3 ml of thiobarbituric acid dissolved at 60 ° C was added to 1 ml of the homogenate, 50 μl of butylated hydroxyanisole, and the mixture. For color development, the mixture was heated in a 60 ° C water bath for 1 hour, cooled to room temperature, and centrifuged at 3,000 rpm for 15 minutes to obtain a supernatant. The absorbance of the supernatant was measured at 532 nm using a spectrophotometer (Shimadzu UV mini-1240, Japan), and then compared to blank measurements containing 1 ml of distilled water and 2 ml of TBA / TCA mixed solution, And a commercial factor of 5.88, and the amount of TBARS was expressed as MDA (malondiadehyde) mg / kg. For MDA formation, Tetrathoxypropane (Sigma, USA), which is decomposed by itself in aqueous solution, was used as a standard material.

As shown in Table 4, the fatty acid content of each sample increased with storage period. However, in the samples containing the reclaimed rice bran powder, not only the initial fatty acid content was greatly reduced but also the increase in fatty acid content during storage period was also decreased. In the case of bread, the initial (0 day) fatty acid composition was about 0.82 times the bread of Example 2 (1% recollection bark powder) compared to the bread of Comparative Example 1 (the rice bran component was not added) (2%) were about 0.73 times higher than those of the other treatments. In addition, the change in fatty acid composition according to the storage period of the bread was 2.0 times that of the bread of Comparative Example 1, 1.8 times that of the bread of Example 2, and 1.6 times that of the bread of Example 3, It is also very effective in inhibiting local rancidity. In the case of the rice cake, the initial (0 day) fatty acid composition was the same as that of Comparative Example 2 (rice husk ingredient not added), rice cake of Example 4 (rice husk powder 1%), rice cake of Example 5 (rice husk powder 2% ). In addition, the change of fatty acid composition according to the storage period of rice cake was 2.2 times of rice cake of Comparative Example 2, about 1.4 times of rice cake of Example 4, and about 1.3 times of rice cake of Example 5, And it is very effective in inhibiting local rancidity. In the case of the noodles, the initial (0 day) fatty acid composition was the same as that of the noodles of Comparative Example 3 (no addition of the recipe bark components), the noodles of Example 6 (1% of the recipe bark powder) %). The change in fatty acid composition according to the storage period of the rice cake was 2.3 times in the noodles of Comparative Example 3, 1.6 times in the noodles of Example 6, and about 1.4 times in the noodles of Example 7, And it is effective in inhibiting local rancidity.

sample Storage period (30 ℃) 0 days 10 days 20 days 30 days Comparative Example 1 0.22 0.30 0.37 0.44 Example 2 0.18 0.23 0.28 0.32 Example 3 0.16 0.19 0.22 0.25 Comparative Example 2 0.12 0.16 0.21 0.26 Example 4 0.12 0.14 0.15 0.17 Example 5 0.12 0.14 0.14 0.16 Comparative Example 3 0.14 0.23 0.28 0.32 Example 6 0.14 0.16 0.19 0.23 Example 7 0.14 0.16 0.17 0.19

Experimental Example 4. Sensory Evaluation According to Mixture of Recycled Bark Components

The bread, rice cakes, and noodles of the above examples and comparative examples were stored in a refrigerator at 4 ° C for 3 days, and the sensory evaluation of each product was carried out. For sensory evaluation, twenty - four sensory testers, 20 ~ 55 years old, were selected and their taste, aroma, color and chewiness were evaluated. The highest and lowest points were evaluated as 10 points and 0 point respectively. 4, and the total score was calculated. In the case of bread, the score was slightly lower than that of unhulled bread in color, but all the other items showed high scores on bread with recycled bark. In the case of rice cakes, rice cakes with a reddish - brown color showed a high score because rice cakes without rice cakes were white, and rice cakes with a reddish - brown color showed high scores. Respectively. In addition, it was shown that the addition of red pepper bark is a very effective method to improve the sensory properties of cereal processed food.

sample Sensory test color flavor Scent Kosi Overall score Comparative Example 1 7.00 7.80 6.70 8.50 7.50 Example 2 6.70 8.20 7.50 8.80 7.80 Example 3 6.40 8.50 7.20 9.00 7.78 Comparative Example 2 7.20 8.20 7.50 7.80 7.68 Example 4 7.90 8.80 7.90 8.00 8.15 Example 5 8.30 8.60 8.10 7.70 8.18 Comparative Example 3 7.70 7.80 7.20 6.90 7.40 Example 6 8.20 8.30 7.50 7.20 7.80 Example 7 8.30 8.20 7.80 6.80 7.78

Claims (4)

And 0.1 to 20 parts by weight of a pine bark powder is added to 100 parts by weight of the material excluding water to prepare an antioxidant activity and improved preservability. The method according to claim 1,
Wherein the pine bark powder is added in an amount of 0.1 to 10 parts by weight. The method according to claim 1,
Wherein the pine bark powder is added in an amount of 0.5 to 4 parts by weight. 4. The method according to any one of claims 1 to 3,
Wherein the cereal processed food is a bread, a rice cake or a cotton.

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