KR20200065928A - Method for preparing oat powder - Google Patents

Abstract

The present invention relates to a method for manufacturing oat powder, and more specifically, to a method for manufacturing oat powder, oat powder manufactured by the method, and a food composition including the oat powder. The method for manufacturing oat powder comprises: (a) a step of roasting oats; (b) a step of adding an enzyme to the roasted oats and saccharifying the same; and (c) a step of drying the saccharified oats. The oat powder manufactured by the manufacturing method of the present invention contains useful nutrients of the oats, and are included as an active ingredient for various types of food development by improving a color, a sweet taste, a savory taste, and flavor.

Description

Oat powder manufacturing method {Method for preparing oat powder}

The present invention relates to a method for producing oat powder, specifically (a) roasting oats; (b) saccharifying by adding an enzyme to the roasted oats; And (c) oat powder manufacturing method comprising the step of drying the saccharified oats, oat powder prepared by the method, and relates to a food composition comprising the oat powder.

Oats are grains belonging to the rice family, and about 5% of the world's production is used for food in the form of mixed meat, rice flour, oatmeal, oatmeal, cereal, porridge, etc. Is used.

Oats are rich in protein and lipids compared to other grains and contain large amounts of unsaturated fatty acids. In addition, it is rich in essential amino acids such as lysine, rich in vitamin B group, vitamin E, and minerals, and also contains a large amount of beta-glucan, a dietary fiber, so it is recognized as a very high food value crop (Han et al., 2014; Marshall et al., 1992).

Recently, it has been known that oats are effective in preventing and improving osteoporosis through osteoclast activity suppression and osteoblast differentiation promoting activity, and it has been reported that it is effective in preventing adult diseases by reducing blood cholesterol. In addition, oats contain various types of polyphenols, and avenanthramides, a specific antioxidant component of oats, are known to be effective against atopic dermatitis (Cai et al., 2011; Dimberg et al., 1993 ; Peterson et al., 2002).

In particular, beta glucan, a dietary fiber that contains a large amount of oats, does not decompose in the digestive system in the body, maintains its viscosity and is combined with bile acids and is discharged out of the body, which causes the cholesterol in the large intestine to be regenerated in the body The precursor is discharged out of the body. As a result, the blood cholesterol level is lowered, and it is also effective in preventing coronary artery disease.

However, despite the excellent nutritional and medicinal value as described above, there is a problem in that it is difficult to match the consumer's preference due to the unique taste and aroma of oats, a firm and rough texture, etc., thereby reducing the preference of oats among consumers. . Accordingly, continuous research is needed to improve these problems.

Under these backgrounds, the present inventors have included useful nutritional ingredients of oats as they are, and as a result of diligent efforts to develop oats, etc. with improved palatability such as color, sweetness, savory taste, flavor, roasting step, saccharification step, etc. In the case of oat powder prepared by the manufacturing method, useful nutrients are included as it is and the preference is improved to complete the present invention.

One object of the present invention is (a) roasting oats; (b) saccharifying by adding an enzyme to the oats roasted in the step (a); And (c) drying the saccharified oat in step (b).

Another object of the present invention is to provide an oat powder prepared by the above method.

Another object of the present invention is to provide a food composition comprising the oat powder.

In order to achieve the above object, one aspect of the present invention comprises the steps of: (a) roasting oats; (b) saccharifying by adding an enzyme to the oats roasted in the step (a); And (c) provides an oat powder production method comprising the step of drying the saccharified oat in the step (b).

The term "oat (Avena sativa L.)" of the present invention means a second-generation herbaceous plant belonging to the rice family, and is a kind of whole grains, which is a rice oat in which the shell and the grain are well separated. Can be divided. For the purposes of the present invention, oats are not limited in their types, varieties, origins, etc., and those grown or used on the market can be used without limitation on the source.

The term "roasting" of the present invention refers to the operation of expanding tissue by applying heat and causing chemical changes to draw taste and aroma. The roasting method includes fan roasting, drum roasting, hot air roasting, and the like, but the oats of the present invention can be roasted without limitation in the method.

In the present invention, the roasting may be performed at a temperature of 225 to 275°C, 230 to 270°C, 235 to 265°C, 240 to 260°C or 245 to 255°C, more specifically performed at a temperature of 250°C It may be, but is not limited thereto.

In the present invention, the roasting may be performed for 12.5 to 17.5 minutes, 13 to 17 minutes, 13.5 to 16.5 minutes, 14 to 16 minutes, 14.5 to 15.5 minutes, and more specifically, 15 minutes. It is not limited thereto.

In a specific embodiment of the present invention, it was confirmed that the roasted oats significantly increased the reducing sugar content compared to untreated oats (FIG. 1 ), and when roasted for 15 minutes at a temperature of 250° C., the color and sweet taste , It was confirmed that the highest sensory evaluation score was obtained from the savory taste, flavor and overall preference (FIG. 2), and there was almost no change in the total fiber content of roasted oats and untreated oats, which contained useful nutrients of oats. Was confirmed.

The term "saccharification" of the present invention refers to a reaction that hydrolyzes a high molecular weight carbohydrate such as starch or fibrin with an acid or an enzyme to decompose into a low molecular weight saccharide, glucose, fructose and the like.

In the present invention, the saccharification may be performed at a temperature of 57.5 to 62.5°C, 58 to 62°C, 58.5 to 61.5°C, 59 to 61°C or 59.5 to 60.5°C, more specifically 60°C. , But is not limited thereto.

In the present invention, the saccharification may be performed for 5 to 7 hours or 5.5 to 6.5 hours, more specifically, it may be performed for 6 hours, but is not limited thereto.

In a specific embodiment of the present invention, when saccharified at a temperature of 60° C., it was confirmed that the reducing sugar content was high compared to the case of saccharified at 50, 55, 65, and 70° C. (FIG. 5 ), at 60° C. for 6 hours. In the case of saccharification, it was confirmed that the highest sensory evaluation score was obtained in color, sweetness, savory taste, flavor, and overall preference (FIG. 6).

In the present invention, the enzyme added in the saccharification step is included in the scope of the present invention as long as it can be decomposed to low molecular weight saccharides, glucose, fructose and the like by hydrolyzing, that is, hydrolysis of a high molecular weight carbohydrate. More specifically, it may be a mixture of alpha-amylase (α-amylase), beta-amylase (β-amylase) and glucanase, but is not limited thereto.

In the present invention, the enzyme may be added 0.35 to 1.25% by weight, 0.35 to 1.0% by weight, 0.40 to 0.75% by weight, or 0.45 to 0.55% by weight relative to 100% by weight of oats, and more specifically 0.50% by weight However, it is not limited thereto.

In a specific embodiment of the present invention, it was confirmed that the activity of the enzyme used in the present invention was 69.85 unit/g, and when the enzyme was added at least 0.5%, it exhibited a high reducing sugar content, thereby more efficiently preparing an oat powder with improved sweetness. It was confirmed that the amount of enzyme added for 0.5% (FIG. 4).

The term "dry" in the present invention means a process of pulverizing the saccharification liquid. The drying may be performed using freeze drying, spray drying, vacuum drying, oven drying, hot air drying, microwave drying, and the like, but may be more specifically performed using freeze drying, but is not limited thereto.

In the case of spray drying, the clogging of the nozzle occurs due to oat particles, and in the case of vacuum drying, the loss rate is high due to the dolby phenomenon of the sample due to heating and depressurization, but in the case of freeze drying, there is little change in properties, and the characteristics of the sample are I was able to preserve it well.

The present invention may further include a grinding step, a sterilization step, a cooling step, etc. in addition to the roasting step, saccharification step, and drying step.

Another aspect of the present invention provides an oat powder prepared by the above method.

At this time, the description of the "oat", "roasting", "enzyme", "glycosylation" and "drying" is as described above.

Another aspect of the present invention provides a food composition comprising the oat powder.

At this time, the description of the "oat", "roasting", "enzyme", "glycosylation" and "drying" is as described above.

The term, "food" of the present invention, meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, rice cakes, dairy products including ice cream, various soups, beverages, vitamin complexes, sunsik , Health functional foods, processed foods, and the like, all of which include foods in the usual sense. Specifically, the beverages include drinking water, carbonated beverages, functional ionic beverages, drink agents, alcoholic beverages, juices, juices, tea, sikhye, milk, etc. It can be included, but is not limited thereto, and may be more specifically a wire, but is not limited thereto as long as it can include the oat powder of the present invention. In addition, it can be prepared by adding oat powder according to the present invention as juice, tea, jelly and juice, etc., and may include pills, powders, granules, needles, tablets, capsules or liquids.

The food composition of the present invention may include all foods in a conventional sense, and can be mixed with terms known in the art, such as functional foods and health functional foods.

The term "functional food" of the present invention means food manufactured and processed using raw materials or ingredients having functional properties useful for the human body according to Act No. 6727 of the Health Functional Food Act, and the term "functional food" refers to the structure of the human body. And it means to intake for the purpose of obtaining useful effects for health purposes such as controlling nutrients for function or physiological action.

The term "health functional food" of the present invention refers to food produced and processed by a method of extracting, concentrating, refining, mixing, or the like, as a raw material for a specific ingredient for the purpose of health supplementation, or by extracting, concentrating, refining, mixing, etc. By means of food designed and processed to sufficiently exert bioregulatory functions such as biodefense, biorhythm control, disease prevention and recovery, and the like, the composition for health food is disease prevention and disease recovery, etc. You can perform related functions.

The term "processed food" of the present invention refers to a food made by artificially processing agricultural products, livestock products, aquatic products, confectionery, beverages, alcoholic beverages, fermented foods, canned foods, milk processed foods, meat processed foods, retort foods, soups, etc. This may be true.

When preparing the food composition, it may be prepared by adding raw materials and ingredients that are conventionally added in the art, and the type is not particularly limited. For example, as a conventional food, various herbal extracts, food additives, food additives, or natural carbohydrates may be included as additional ingredients, but are not limited thereto. The mixing amount of the active ingredient can be appropriately determined according to the purpose of use (prevention, health or therapeutic treatment), and the oat powder of the present invention is a grain component, so there is no problem in terms of stability, so there is no big limitation on the mixing amount.

In the present invention, the oat powder may be 12.5 to 17.5 wt%, 13 to 17 wt%, 13.5 to 16.5 wt%, 14 to 16 wt%, or 14.5 to 15.5 wt%, compared to 100 wt% of the total composition, more Specifically, 15% by weight may be included, but is not limited thereto.

In a specific embodiment of the present invention, it was confirmed that the sensory evaluation score of the wire with the oat powder added at a content of 15% was the highest, and particularly, the sensory evaluation score was remarkably high in the case of color, sweetness, and savory taste (Fig. 7). ).

Oat powder produced by the manufacturing method of the present invention contains useful nutrients of oats as it is, and color, sweetness, savory taste, flavor, etc. are improved, and thus may be included as an active ingredient in various types of food development.

1 is a graph showing changes in reducing sugar content according to the presence or absence of roasting (no-treated oats, 15-minute roasted oats, and 20-minute roasted oats).
2 is a graph showing sensory evaluation scores according to roasting conditions (temperature and time).
3 is a graph showing changes in reducing sugar content over time.
4 is a graph showing changes in reducing sugar content according to the amount of enzyme added.
5 is a graph showing changes in reducing sugar content according to the saccharification temperature.
6 is a graph showing sensory evaluation scores according to saccharification conditions (temperature and time).
7 is a graph showing sensory evaluation scores according to oat powder content.

Hereinafter, the present invention will be described in more detail by the following examples. However, the following examples are only for illustrating the present invention and the scope of the present invention is not limited to them.

Manufacturing example. Oat powder production

The oats were placed in a roasting machine and roasted at 250° C. for 15 minutes. The roasted oats were ground and put into a fermenter at a rate of 10% (w/v) with water, stirred and mixed. After mixing thoroughly, it was sterilized at 121°C for 15 minutes and cooled to 60°C. Subsequently, glycation enzyme was added at an addition amount of 0.5% and stirred at 60° C. at 200 rpm, while saccharifying for 6 hours. After the saccharification was completed, the enzyme was inactivated by heating at 100°C for 5 minutes, followed by lyophilization and powdering.

Example 1. Analysis of reducing sugar content with and without roasting

In order to analyze the change in reducing sugar content depending on the presence or absence of roasting, the oats were subjected to roasting for 15 minutes and roasting for 20 minutes, and then the reducing sugar content was measured using a copper-bicichoninate method.

As a result, the roasted oats significantly increased the reducing sugar content compared to untreated oats (FIG. 1 ). This is expected to affect the enzymatic action due to changes in the physical structure of starch due to roasting. In general, as the reducing sugar content increases, the sweetness becomes stronger, but in the case of roasting oats for 20 minutes, the acidic odor is felt strongly. Thus, it can be seen that the 15-minute roasted oats are excellent in both sweetness and flavor.

Example 2. Sensory evaluation analysis according to roasting conditions

Example 2-1. Sample preparation and panel selection

Samples for evaluation of palatability according to roasting conditions were prepared by roasting oats at temperatures of 150, 200, 250 and 300°C for 10, 15 and 20 minutes, respectively. The roasted oats were ground and mixed in a clean container in a ratio of 3:7 to completely suspend it to provide to the panel.

The panel for evaluation of preference was selected from 50 males/females in their 20s to 30s, and none of the panelists hated powdered wire or felt uneasy to eat. The preference was evaluated using a 9-point scale method, and the color, sweetness, savory taste, flavor, and overall preference of each sample were evaluated.

Example 2-2. Sensory evaluation results

As shown in Table 1, the sensory evaluation score of oats roasted at a temperature of 250° C. for 15 minutes was highest (FIG. 2 ).

At low temperatures of 150°C and 200°C, the color, sweetness, savory taste, flavor, and overall preference were low, indicating that the formation of color, taste, and flavor according to the Myal reaction was not sufficient. In addition, even at a high temperature of 300°C, it shows low scores in color, sweetness, savory taste, flavor and overall preference, and it can be seen that this is a result of carbonization due to high-temperature roasting.

Example 3. Analysis of dietary fiber content with and without roasting

To analyze the changes in dietary fiber content with and without roasting, 0.2 g of each untreated oat, 15-minute roasted oats, and 20-minute roasted oats were weighed and placed in a 400 mL beaker. After adding 40 mL of MES/TRIS solution, the mixture was sufficiently dispersed by stirring. 50 μL of heat-resistant alpha-amylase was added and stirred slowly to mix. After stirring for 15 minutes in a water bath at 95 to 100°C, it was maintained at 95°C for 25 minutes. After the reaction was completed, the mixture was taken out of the water bath, cooled to 60° C., 100 μL of protease was added, and the temperature was maintained at 60° C. and stirred for 30 minutes. 5 mL of a 0.561 N hydrochloric acid solution was added and adjusted to pH 4.0 to 4.7 at 60°C. 300 μL of amyl glucosidase was added, and the solution obtained by stirring for 30 minutes while maintaining a temperature of 60° C. was used as a test solution.

To the test solution, 225 mL of 95% ethanol at 60°C was added. The ratio of ethanol and the test solution was 4:1, and the beaker was taken out of the water bath and allowed to stand at room temperature for 1 hour to precipitate. Celite was added and 15 mL of 78% ethanol was added to a glass filter weighed, and then filtered by suction, so that the celite layer was evenly formed. To this, the test solution was added, filtered, and the residue of the container was washed with 78% ethanol. The residue was washed twice with 15 mL of 78% ethanol, 95% ethanol, and acetic acid, respectively. After sufficiently inhaling so that acetone does not remain, it is dried overnight in a dryer at 105°C, weighed for 1 hour in a desiccator, weighed, and the filter and celite are weighed. The amount of nitrogen was measured for one filter residue, multiplied by 6.25 to make it a protein amount, and another filter residue was painted at 525°C for 5 hours to obtain an ash amount. The total dietary fiber content was calculated according to the following content calculation formula by performing a blank test excluding samples.

As a result, as shown in Table 2, there was no change in dietary fiber content of untreated oats, 15 minutes roasted oats and 20 minutes roasted oats.

As described above, through the above results, the oat powder prepared by the oat powder manufacturing method (roasting) of the present invention contains the useful nutritional components of oat as it is, and the color, sweetness, savory taste, flavor, etc. are improved to make oats or oats. It has been found that the consumption of foods containing can be increased.

Example 4. Analysis of reducing sugar content according to saccharification conditions

Example 4-1. Enzyme activity

In order to measure the activity of the enzyme (purifying enzyme (for Takju), SK Bioland, Ansan-si, Gyeonggi-do) used in the glycosylation process of the present invention, 0 min, 5 min and 1% starch as substrates in a 37°C water bath After reacting for 10 minutes, the activity of the enzyme was measured using a copper-bivinchoninate method. When 1 g of enzyme produced 1 μmol of reducing sugar was defined as 1 unit.

The amount of reducing sugar produced according to saccharification time is as shown in FIG. 3, and the activity of the enzyme used in the present invention was 69.85 unit/g. The enzyme was stored in a refrigerator at 4°C and used.

Example 4-2. Analysis of reducing sugar content according to the amount of enzyme added

In order to analyze the change in reducing sugar content according to the amount of enzyme added, the amount of enzyme added was changed to 0.1%, 0.25%, 0.5%, 0.75% and 1% in a water bath at 60°C to saccharify for 1 hour to prepare an oat saccharification solution, The absorbance of the prepared oat saccharification solution was measured. By substituting the difference in the measured absorbance values into the standard curve for reducing sugar, the reduced sugar content was shown (Fig. 4).

As a result, the content of reducing sugar showed a tendency to increase as the ratio of enzyme increased, and showed a significant difference from the control without addition of enzyme. When more than 0.5% of the enzyme was added, it showed a high reducing sugar content, and it was found that the amount of the enzyme added to prepare an oat powder with improved sweetness more efficiently was 0.5%.

Example 4-3. Analysis of reducing sugar content according to saccharification temperature

In order to analyze the change in reducing sugar content according to the saccharification temperature, the temperature of the water bath was changed to 50, 55, 60, 65, and 70°C, and 0.5% of the enzyme was added to saccharify for 1 hour to prepare an oat saccharification solution. The absorbance of the prepared oat saccharification solution was measured. By substituting the difference in the measured absorbance values into the standard curve for reducing sugar, the reduced sugar content was shown (Fig. 5).

As a result, the reducing sugar content was the highest at 60°C, and it was found that the saccharification temperature for preparing an oat powder with improved sweetness was 60°C.

Example 5. Sensory evaluation analysis according to saccharification conditions

Example 5-1. Sample preparation and panel selection

Samples for evaluation of palatability according to the saccharification conditions were prepared by saccharifying oats at temperatures of 55, 60 and 65°C for 4, 6 and 8 hours, respectively. Saccharified oats were freeze-dried, mixed with powder and bottled water in a clean container at a ratio of 3:7, and completely suspended to provide to the panel.

The panel for evaluation of preference was selected from 50 males/females in their 20s to 30s, and none of the panelists hated powdered wire or felt uneasy to eat. The preference was evaluated using a 9-point scale method, and the color, sweetness, savory taste, flavor, and overall preference of each sample were evaluated.

Example 5-2. Sensory evaluation results

As shown in Table 3, the sensory evaluation score of oat saccharified for 6 hours at a temperature of 60°C was the highest (Fig. 6).

As described above, through the above results, the oat powder prepared by the oat powder manufacturing method (saccharification) of the present invention is improved in color, sweetness, savory taste, flavor, etc., thereby increasing the consumption of food containing oats or oats. Could know.

Example 6. Sensory evaluation analysis according to oat powder content

Example 6-1. Sample preparation and panel selection

Samples for evaluation of palatability according to the content of oat powder were prepared by adding oat powders of the present invention to commercially available wires at a content of 5, 10, 15 and 20% to prepare liquid wires. This was provided to the panel by placing each 20 mL in a clean container, and was also provided with purified water to rinse the mouth.

The panel for evaluation of preference was selected from 50 males/females in their 20s to 30s, and none of the panelists hated powdered wire or felt uneasy to eat. The preference was evaluated using a 9-point scale method, and the color, sweetness, savory taste, flavor, and overall preference of each sample were evaluated.

Example 6-2. Sensory evaluation results

As shown in Table 4, the sensory evaluation score of sunsik with oat powder added at 15% was highest (Fig. 7). Particularly, in the case of color, sweetness, and savory taste, the sensory evaluation score was significantly higher than that of the case where it was added at different contents.

From the above description, those skilled in the art to which the present invention pertains will appreciate that the present invention may be implemented in other specific forms without changing its technical spirit or essential features. In this regard, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the following claims rather than the above detailed description and equivalent concepts thereof.

Claims (12)

(a) roasting oats;
(b) saccharifying by adding an enzyme to the oats roasted in the step (a); And
(c) drying oat saccharified in step (b), oat powder production method.
The method of claim 1, wherein the roasting is performed at a temperature of 225 to 275°C.
The method of claim 1, wherein the roasting is performed for 12.5 to 17.5 minutes.
According to claim 1, The saccharification is performed at a temperature of 57.5 to 62.5 ℃, oat powder manufacturing method.
The method of claim 1, wherein the saccharification is performed for 5 to 7 hours.
The method according to claim 1, wherein the enzyme is mixed with alpha-amylase, beta-amylase and glucanase.
The method of claim 1, wherein the enzyme is added 0.35 to 1.25% by weight relative to 100% by weight of oats, oat powder production method.
The method of claim 1, wherein the drying is performed by any one selected from the group consisting of freeze drying, spray drying, vacuum drying, oven drying, hot air drying, and microwave drying.
Oat powder produced by the method of any one of claims 1 to 8.
A food composition comprising the oat powder of claim 9.
The food composition of claim 10, wherein the oat powder is contained in an amount of 12.5 to 17.5% by weight based on 100% by weight of the total composition.
The food composition of claim 10, wherein the food composition is any one selected from the group consisting of noodles, bread, porridge, snacks, rice cakes, and beverages.

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