WO2023042970A1 - Cassava powder obtained by means of hydrocyanic acid removal, and fermented sauces and pickled food using same - Google Patents

Abstract

The present invention relates to: cassava powder obtained by means of hydrocyanic acid removal; fermented sauces, including fermented soybean paste prepared through a step of mixing the cassava powder with steamed soybeans and subjecting same to spawn inoculation, red pepper paste, soy sauce and ssamjang, prepared using the fermented soybean paste; and pickled food prepared using the fermented sauces.

Description

Cassava powder obtained by the hydrocyanic acid removal process and pastes and pickled foods using the same

The present invention relates to cassava powder obtained by the hydrocyanic acid removal process and pastes and pickled foods using the same. Washing and peeling steps of doing and peeling the inner and outer shells; A cutting process of slicing the washed and peeled cassava into 1 cm thick pieces to make cassava pieces; soaking in 7500 mL of hot water with a pH of 5.5 to 6.5 containing cellulase and pectinase per 5 kg of cassava pieces; An ultrasonic treatment step of performing ultrasonic treatment using an ultrasonic frequency immediately after the immersion process; Dewatering and drying the sonicated cassava pieces to a moisture content of 33% for 10 to 15 minutes; Wet powdering step of making cassava pieces into wet powder using a wet mill and then passing them through an 80 mesh rigid body while stirring; A slurry dilution step of adding water to the wet powder to dilute it into a slurry having a solid content of 45% to 60%; A hot air drying step of drying the slurry to a moisture content of 9.3 to 11.3% by passing the slurry through a hot air dryer having a steam pressure of 7.5 kg, an inlet temperature of 170 ° C, and an outlet temperature of 40 ° C; And a pulverization step of pulverizing into powder passing through a 120 mesh rigid body using a pulverizer after drying with hot air; It relates to cassava powder obtained by a hydrogen acid removal process and pastes and pickled foods using the same.

Cassava (Manihot esculenta Crantz) is a type of plant that produces a starchy root crop (often yucca or yucca root) that is one of the most valuable nutritional sources for more than 500 million people living in Africa, Asia and Latin America, along with many other crops. In comparison, cassava produces a high amount of energy per plant and a high amount of food crop per plant, making it one of the most valuable stable crops in the world.

Cassava's health benefits, besides being a good source of energy and rich in calories, carbohydrates and iron, i) support for human gut health by nurturing beneficial gut bacteria as a source of resistant starch, ii) calories in cassava per 100g It is low at 160kcal and rich in dietary fiber to keep you feeling full for a long time, making it a good vegetable to include in dieters' diets. helps improve the digestive system by reducing inflammation; iii) has antioxidant properties and helps to overcome diarrhea; iv) contains vitamin A, which can help improve eyesight; v) Cassava is rich in flavonoids and fiber, which is effective in preventing metabolic syndrome and related complications, vi) Folic acid and vitamin C, which are abundant in cassava leaves, are effective in antioxidant action and immunity enhancement, vii) Vitamin C It is rich in antioxidants to prevent skin aging and improve skin tone. viii) Although the carbohydrate content is very high, the glycemic index (GI index) is low at 45, so energy production is high but blood sugar does not rise quickly, so diabetic patients can control their blood sugar. It has many advantages, such as being used as a meal for food.

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

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

Cassava flour is different from the tapioca starch (starch) and contains abundant iron, calcium, and potassium. In terms of nutrition, cassava flour has higher nutritional value than tapioca, and to be applied in the present invention, cassava flour Note that tapioca flour is excluded.

Cassava is a plant that protects itself from herbivores in nature by secreting a toxic substance called cyanide. When cassava is eaten raw, the poison paralyzes the nervous system and adversely affects liver and kidney functions. , This toxicity is contained in the tuberous root and outer skin, and it must be soaked in water before consumption and then neutralized by heat in some form before consumption.

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

However, after distinguishing whether cassava is bitter or sweet, removing or mitigating cyanide for bitter cassava is close to nonsense, and it is common to remove or mitigate toxicity for all cassava collected, Republic of Korea Patent No. 10- No. 0655169 (Announced on December 8, 2006, Title of Invention: Cassava Beverage Manufacturing Method and Cassava Beverage Made Therefrom) is saccharified and heated to remove toxicity by crushing and heating cassava, then sterilizing it by heating, and adding apple juice to it to create aroma and taste. It relates to a method for manufacturing a cassava beverage fortifying, and a cassava beverage produced by the above beverage production method. It is intended to have the effect of improving health. From the beginning, 50% of water is added and heated at 80-150 ° C for 10-30 minutes to remove toxicity. Since it does not provide a method that can be used, there is a problem that it is not a method to be used as a whole wheat flour or starch substitute.

Therefore, it is time to study how to remove the toxicity of cassava flour in an undenatured state and use it as a perfect substitute for flour or starch.

Cassava powder obtained by the hydrocyanic acid removal process of the present invention and pastes and pickled foods using the same have the following objects.

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

(2) Another object of the present invention is to provide whole gluten-free traditional food by applying cassava flour from which toxicity has been removed to Korean traditional pastes and pickled foods derived from traditional pastes.

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

Cassava powder obtained by the hydrocyanic acid removal process of the present invention

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

A cutting step (20S) of slicing the washed and peeled cassava into 1 cm thick pieces to make cassava pieces;

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

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

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

A wet powdering step (60S) of making cassava pieces into wet powder using a wet mill and then passing them through an 80 mesh rigid body while stirring;

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

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

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

The soaking step (30S) is 20 g of cellulase (enzyme content: 50 U/g) per 5 kg of cassava pieces and 20 g of pectinase (enzyme content: 0.5 U/g). It is characterized by immersion for ~ 30 minutes.

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

In the dewatering and drying step (50S), it is preferable to use a frame pressure filter device.

Soy sauce using cassava powder obtained by the hydrocyanic acid removal process is kneaded and steamed to a moisture content of about 30 to 38%, mixed with steamed soybeans, cooled to a temperature of 35 ° C or less, and inoculated with spawn It includes doenjang made through and gochujang, soy sauce, and ssamjang made using the doenjang.

Pickled foods using the cassava powder obtained by the hydrocyanic acid removal process are pickled perilla leaf soybean paste and red pepper soybean paste prepared using the soybean paste prepared by the above process.

Sesame leaf plum soy sauce pickles, red pepper plum soy sauce pickles, and plum soy sauce pickles made using soy sauce prepared using cassava powder obtained by the hydrocyanic acid removal process

Persimmon Gochujang Pickles, Plum Gochujang Pickles, Deodeok Gochujang Pickles, Melon Gochujang Pickles, which are prepared using gochujang prepared using cassava powder obtained by the hydrocyanic acid removal process

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

The present invention has the following effects.

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

(2) The present invention applies cassava flour from which toxicity has been removed to Korean traditional soy sauce and pickled foods derived from traditional soy sauce, thereby providing a complete gluten-free traditional food, which allows people with gluten allergies to eat without anxiety. It grants freedom of choice of whole food.

(3) The present invention allows users to obtain economic feasibility by commercializing cassava flour from which toxicity has been removed by applying it to traditional foods or sauces distributed in large quantities to mixed pastes and pickled foods.

(4) The present invention has a relatively simple implementation process, so that it does not distinguish between sweet cassava and bitter cassava, does not affect the nutritional quality of cassava flour, and retains the flavor of intact cassava.

1 is a flow chart showing the manufacturing steps of cassava powder obtained by the hydrocyanic acid removal process of the present invention in a time-sequential manner.

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

In addition, the terms to be described later are defined in consideration of functions in the present invention, which may vary according to the intention or custom of the user or operator, so the definition is defined as "cassava obtained by the hydrocyanic acid removal process" according to the present invention. It should be made based on the contents throughout this specification describing "powder and soybean paste and pickled food using it".

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

As used herein, the meaning of "comprising" specifies particular characteristics, regions, integers, steps, operations, elements, and/or components, and other specific characteristics, regions, integers, steps, operations, elements, components, and/or components. It does not exclude the presence or addition of groups.

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

1 is a flow chart showing the manufacturing steps of cassava powder obtained by the hydrocyanic acid removal process of the present invention in a time-sequential manner.

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

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

A cutting step (20S) of slicing the washed and peeled cassava into 1 cm thick pieces to make cassava pieces;

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

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

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

A wet powdering step (60S) of making cassava pieces into wet powder using a wet mill and then passing them through an 80 mesh rigid body while stirring;

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

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

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

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

In the process of peeling, the water pressure is limited to 0.0387Mpa ~ 0.389Mpa, and if the process is not rationalized in peeling cassava, a large amount of water will be used. A scope was found and limited to the configuration of the invention.

The shredded cassava pieces are flattened, round to oval in shape.

The soaking step (30S) is 20 g of cellulase (enzyme content: 50 U/g) per 5 kg of cassava pieces and 20 g of pectinase (enzyme content: 0.5 U/g). It is characterized by immersion for ~ 30 minutes.

As for the various numerically limited ranges of the soaking step, the maximum value of the double hot water range corresponds to the critical temperature at which organic acids such as amino acids contained in cassava pieces are not denatured, and cellulase and pectinase, which are hydrolytic enzymes, are also maximum. It has a decomposition effect, and furthermore, the linamarase of the cassava cell wall is activated by the temperature range and the pH range within the soaking time range.

Adding amylase, protease, and lipase here is preferable for removing hydrocyanic acid.

The ultrasonic treatment step (40S) is ultrasonicated (1500 W to 2000 W based on 5 kg of cassava pieces and 7500 mL of hot water) using an ultrasonic frequency of 50 to 80 kHz. accelerates the decomposition of cassava into volatile hydrocyanic acid, thereby removing cyanide glycosides, cyanide hydrocyanic acid content and toxic content of cassava pieces.

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

Filter (operating pressure 1.8Mpa, based on 10 minutes of operation)	Solid content of filtrate (%)	Hydrocyanic acid content of filtrate (mg/kg)
belt pressure filter unit	41.56	215.87
frame pressure filter unit	58.56	268.32

Through the dehydration and drying step (50S) and wet powdering step (60S), the primary cyanide toxic substance removal step is completed, but the wet powder still contains a certain amount of hydrocyanic acid, so the solubility of hydrocyanic acid is reduced. The second cyanide toxic substance removal step, which aims to completely remove cyanide toxic substances, is performed as described below. Adding water to the wet powder in the slurry dilution step to have a solid content of 45% to 60% makes it difficult to quickly separate hydrocyanic acid from the portion bound to dietary fiber in a short time, and a certain separation time in water is required. Since it is fixed, it is made to go through a slurry step for a certain period of time. In particular, the solid content is also related to the hydrocyanic acid separation effect. When % or more, the hydrocyanic acid separation effect was not clearer than in the range of 45% to 60%, and when it was less than 45%, there was a problem in that the power consumption or production cost required for production greatly increased because it affected production efficiency.

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

Soy sauce using cassava powder obtained by the hydrocyanic acid removal process is kneaded and steamed (meaning that it has gone through the steps of steaming, cooling, final, and imperial koji) to a moisture content of 30 to 38% of the cassava powder, followed by steaming It includes soybean paste (actually in the form of soybean meju with Bacillus subtilis intervening) and cooled to a temperature of 35 ° C or lower to inoculate the spawn, and gochujang, soy sauce, and ssamjang made using the soybean paste.

The soybean paste refers to standardized Korean soybean paste so that it can be mass-produced, rather than the process of soybean paste made in traditional homes in Korea. It was prepared by mixing it with wheat flour (which went through processes such as steaming, cooling, finalization, and empire using wheat flour, etc.) as raw materials, but by replacing the flour with the cassava powder obtained by the present invention, the soybean paste and it The used red pepper paste, soy sauce, and ssamjang are made, thereby completing gluten-free pastes.

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

Sesame leaf plum soy sauce pickles, red pepper plum soy sauce pickles, and plum soy sauce pickles made using soy sauce prepared using cassava powder obtained by the hydrocyanic acid removal process

Persimmon gochujang pickles, plum gochujang pickles, deodeok gochujang pickles, melon gochujang pickles prepared using red pepper paste prepared using cassava powder obtained by the hydrocyanic acid removal process

By including stir-fried gulbi gochujang prepared using gochujang prepared using cassava powder obtained by the hydrocyanic acid removal process, it is possible to produce a large amount of gluten-free pickled food as well as a traditional Korean food.

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

Example A: through all steps

Example B: Excluding the slurry dilution step and the hot air drying step, the remaining steps were carried out

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

Example D: all other steps except for the immersion step

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

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

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

First of all, in order to comply with the food safety standards according to the WHO/FAO Codes Alimentarius, less than 10 mg HCN equivalent/kg dry weight was required, and none exceeded this in all examples. It was found that the slurry dilution step and the hot air drying step, which are the secondary removal steps, are more effective removal steps than the dipping step and sonication step, which are the first steps of removing hydrocyanic acid. The steps showed almost the same removal effect, but the sonication step proved to be more effective with a slight difference.

(2) The following examples differ only in the soaking and sonication steps, and the rest of the washing and stripping steps, cutting steps, dewatering and drying steps, wet powdering steps, slurry dilution steps, hot air drying steps and grinding steps are common However, by selecting a numerical value within the suggested numerical range, it is implemented in all examples.

Example A: through all steps

Example AA: Remaining steps carried out without hydrolytic enzymes such as cellulase and pectinase

Example AB: Neutralize to pH 7 and carry out the remaining steps within the ranges suggested in the present invention.

Example BA: All others are the same, the ultrasonic frequency is set to 47kH (1.6kW), and the remaining steps are carried out within the range suggested by the present invention.

Example BB: All other things are the same, the ultrasonic frequency is set to 90 kH (1.6 kW), and the remaining steps are carried out within the range suggested by the present invention

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

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

From the results of the above example, the following hydrocyanic acid removal effect can be inferred. In the frequency range presented in the ultrasonic treatment step, the hydrocyanic acid removal effect is in the order of sonication > hydrolysis enzyme > hot water pH It can be seen that there was.

The present invention relates to cassava powder obtained by the hydrocyanic acid removal process and pastes and pickled foods using the same, and is considered to have industrial applicability as a matter of course in the bioindustry field.

Claims (5)

1. A washing and peeling step of washing fresh cassava with water pressure of 0.0387Mpa to 0.389Mpa and peeling the inner and outer shells;

   A cutting step of slicing the washed and peeled cassava into 1 cm thick pieces to make cassava pieces;

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

   An ultrasonic treatment step of performing ultrasonic treatment using an ultrasonic frequency immediately after the immersion process;

   Dewatering and drying the sonicated cassava pieces to a moisture content of 33% for 10 to 15 minutes;

   Wet powdering step of making cassava pieces into wet powder using a wet mill and then passing them through an 80 mesh rigid body while stirring;

   A slurry dilution step in which water is added to the wet powder to dilute it into a slurry having a solid content of 45% to 60% and stirred for 35 to 45 minutes;

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

   Cassava powder obtained by the hydrocyanic acid removal process consisting of; grinding step of grinding into powder passing through a 120 mesh rigid body using a grinding device after hot air drying.
2. The method of claim 1,

   The soaking step is 20 to 30 minutes in 7500 mL of hot water at a temperature of 35 to 50 ° C and pH 5.5 to 6.5 containing 5 g of cellulase (enzyme content 50 U / g) and 20 g of pectinase (enzyme content 0.5 U / g) per 5 kg of cassava pieces. Cassava powder obtained by a hydrocyanic acid removal process characterized by soaking.
3. The method of claim 2,

   The ultrasonic treatment step is ultrasonicated using an ultrasonic frequency of 50 to 80 kHz (1500 W to 2000 W based on 5 kg of cassava pieces and 7500 mL of hot water),

   Cassava powder obtained by the hydrocyanic acid removal process, characterized in that the dehydration and drying steps use a frame pressure filter device.
4. The cassava powder obtained in claim 3 is kneaded and steamed to a moisture content of about 30 to 38%, mixed with steamed soybeans, cooled to a temperature of 35 ° C or less, and doenjang made through the process of seed inoculation

   Soybean paste prepared using cassava powder including gochujang, soy sauce, and ssamjang made using the soybean paste.
5. Sesame leaf soybean paste and red pepper soybean paste prepared using soybean paste prepared using the cassava powder of claim 4 and

   Sesame leaf plum soy sauce pickles, red pepper plum soy sauce pickles, and plum soy sauce pickles prepared using soy sauce prepared using the cassava powder of claim 4

   Persimmon gochujang pickles, plum gochujang pickles, deodeok gochujang pickles, melon gochujang pickles and

   A pickled food prepared using cassava powder including stir-fried gulbi red pepper paste prepared using red pepper paste prepared using the cassava powder of claim 4.

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