Method for producing flour-based food product with increased dietary fibre content
The method of combining wheat flour with a fermented soybean hull and Aspergillus oryzae biomass mixture addresses the issue of deteriorated organoleptic properties in soy-based bakery products, enhancing dietary fiber content while maintaining taste and smell.
Patent Information
- Authority / Receiving Office
- RU · RU
- Patent Type
- Patents
- Current Assignee / Owner
- OBSHCHESTVO S OGRANICHENNOI OTVETSTVENNOSTIU KIT FAIBER
- Filing Date
- 2025-10-10
- Publication Date
- 2026-06-30
AI Technical Summary
Existing methods for producing flour-based bakery products with increased nutritional value, such as those using soybean seed coat powder or soybean flour, suffer from deteriorated organoleptic properties like smell and taste, particularly when the soybean content exceeds a certain threshold.
A method involving the preparation of dough with wheat flour and a fermented mixture of undegraded soybean hull components and Aspergillus oryzae biomass, where the soybean hull components are fermented, enzyme-extracted, and combined with wheat flour at a 40% ratio, maintaining high organoleptic quality.
The method results in a flour-based food product with enhanced dietary fiber content without affecting the taste or smell, achieving a finely dispersed structure and improved nutritional profile.
Smart Images
Figure 00000001
Abstract
Description
[0001] The invention relates to the food industry, in particular to the production of flour products.
[0002] A method for producing bakery products is known, according to patent RU 2416900, which involves kneading dough based on wheat flour and adding soybean seed coat powder at a rate of 7% of the flour weight. The kneaded dough is then fermented, divided into dough pieces, proofed, and baked. This invention increases the porosity, specific volume, and dimensional stability of bakery products, as well as increasing the volume and content of proteins, dietary fiber, and minerals.
[0003] The disadvantage of this method is the low content of dietary fiber due to the limitation associated with a significant deterioration in the organoleptic properties of the finished product (specific smell of soybeans) when mixing soybean seed coat powder in an amount of more than 7% of the weight of wheat flour.
[0004] A method for producing bakery and flour confectionery products with increased biological value is also known, according to patent RU 2532987 C2, which involves separating the heat-treated soybean seed coat obtained during the production of heat-treated soybean grits or full-fat soybean flour, grinding it into flour, mixing it with wheat flour, rye, buckwheat, rice, millet, corn, barley, oat flour, or their compositions, or combinations thereof, and other recipe components to produce dough, and baking the corresponding products. This method has been selected as a prototype.
[0005] The disadvantage of the prototype is its impact on the organoleptic properties of the finished product, which acquires a pronounced nutty taste and smell.
[0006] The technical challenge is to increase the nutritional value of a flour-based food product while maintaining high organoleptic properties.
[0007] The technical result consists in developing a method for producing a flour-based food product with an increased content of dietary fiber, which does not affect the organoleptic properties of the finished food product.
[0008] The technical result is achieved in that a method for producing a flour-based food product is proposed, including preparing dough based on wheat flour and flour from a soy component, as well as honey, butter, chicken eggs and baking powder, cutting it, proofing and baking, characterized in that flour from the soy component is used in an amount of 40% based on 10 kg of flour, and a fermented mixture of undegraded components of the soy shell and Aspergillus oryzae biomass ground into flour is used as flour from the soy component, wherein the fermented mixture ground into flour is obtained by grinding the soybean seed coat, adding water until a moisture content of 50-70% is achieved and adding Aspergillus oryzae biomass, incubation of Aspergillus oryzae biomass is carried out at a temperature of 30 ° C for 4 days, then aqueous extraction of enzymes is carried out, the resulting extract separated from solid residues by filtration,The target product remains as a solid residue after enzyme extraction and is a mixture of undegraded soybean shell components and Aspergillus oryzae biomass, which is dried and ground.
[0009] The essence of the invention is explained in Fig. 1, which shows a finished food product on a flour base.
[0010] The method is as follows
[0011] Dough is prepared using wheat and soy flour, along with other ingredients such as honey, butter, egg, and baking powder. It is then divided, proofed, and baked. The soy component is a fermented mixture of undegraded soybean hull components and Aspergillus oryzae biomass, ground into flour, at a rate of 40% of the total mass of the wheat flour and soybean flour mixture. The fermented mixture of undegraded soybean hull components and Aspergillus oryzae biomass is dietary fiber from soybean hulls enriched with fungal biomass. It is characterized by its lack of a pronounced odor and does not affect the organoleptic properties of the flour-based food product.
[0012] Experimental studies revealed that the optimal soy flour addition rate is 40% per 100 g of flour. When added above 40%, despite maintaining high organoleptic properties, the finished flour-based food product acquired a characteristic grainy structure characterized by high brittleness, requiring a refined formulation using structure-forming components.
[0013] Example 1 Implementation of the method
[0014] To produce a flour-based food product, prepare a dough using 60 g of wheat flour and 40 g of soy flour. The soy flour is a fermented mixture of undegraded soybean hull components and Aspergillus oryzae biomass ground into flour. Mix until smooth and combine with the other ingredients: 30 g of honey, 30 g of butter, 1 egg, and 7 g of baking powder, all melted in a water bath. The dough is kneaded, divided, proofed, and baked at 180°C for 5-7 minutes. The finished flour-based food product, with its increased dietary fiber content, has no foreign taste or odor.
[0015] Example 2 Obtaining soy component
[0016] Soybean seed coat, ground to a 1 mm particle size, is used as the starting material for extracting dietary fiber. The ground soybean seed coat is enriched with nitrogen and phosphorus sources, such as ammonium sulfate ((NH4)2SO4) at a concentration of 0.1% of the dry substrate weight and potassium dihydrogen phosphate (KH2PO4) at a concentration of 1% of the substrate weight. Distilled water is added to the substrate until the required humidity of 50-70% is reached and mixed. The prepared substrate is sterilized and inoculated with Aspergillus oryzae. Aspergillus oryzae is included in the list of GRAS crops and is officially approved for use in the food industry. It is an active producer of cellulases, is safe for humans, and has potential for use in plant material processing technology.
[0017] The Aspergillus oryzae culture is incubated at 30°C for 4 days. After 4 days of fermentation, fungal growth has ceased, and the substrate appears as a solid, dry, grayish mass coated with spores. At this point, fermentation is complete, and the product isolation stage begins. Enzyme extraction is performed using water. The resulting extract is separated from the solid residues by filtration.
[0018] The main target product—dietary fiber—remains as a solid residue after enzyme extraction. This residue is a mixture of undegraded soybean hull components and Aspergillus oryzae biomass. To transform it into a usable form, the final steps are drying and grinding. Drying is carried out in a hot air oven at 105°C for 30 minutes. The dried mass is ground in a laboratory mill to a flour consistency. The resulting gray powder is dietary fiber from soybean hulls enriched with fungal biomass. The resulting dietary fiber has a finely dispersed structure and no pronounced odor.
[0019] A mixture of undegraded soybean hull components and Aspergillus oryzae biomass was tested for the following parameters:
[0020] Moisture holding capacity 4.1 g / g, oil holding capacity 2.2 g / g. The parameters were determined by the methods described for dietary fiber from black soybean hulls (Shen et al., 2020).
[0021] Ash content is 4.25%, determined according to GOST R ISO 1762-2013.
[0022] The moisture content in the dry sample was no more than 7%, determined according to GOST 16932-93.
[0023] List of references
[0024] 1. RU 2416900 C1 METHOD OF PRODUCING BAKERY PRODUCTS. Published: 27.04.2011.
[0025] 2. RU 2532987 C2 METHOD FOR PRODUCING BAKERY AND FLOUR CONFECTIONERY PRODUCTS OF INCREASED BIOLOGICAL VALUE. Published: 20.11.2014.
[0026] 3. Shen M, Weihao W, Cao L. Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity. J Food Sci. 2020 Jun; 85(6):1668-1674. doi: 10.1111 / 1750-3841.15133. Epub 2020 May 26. PMID: 32458493.
[0027] 4. GOST P ISO 1762-2013 Paper, cardboard and pulp.
[0028] 5. GOST 16932-93 Cellulose. Determination of dry matter content.
Claims
A method for producing a flour-based food product comprising preparing dough based on wheat flour and flour from a soy component, as well as honey, butter, chicken eggs and baking powder, cutting it, proofing and baking, characterized in that flour from the soy component is used in an amount of 40% based on 10 kg of flour, and a fermented mixture of undegraded components of the soy shell and Aspergillus oryzae biomass ground into flour is used as flour from the soy component, wherein the fermented mixture ground into flour is obtained by grinding the soybean seed coat, adding water until a moisture content of 50-70% is achieved and adding Aspergillus oryzae biomass, incubation of Aspergillus oryzae biomass is carried out at a temperature of 30°C for 4 days, then aqueous extraction of enzymes is carried out, the resulting extract is separated from solid residues by filtration,The target product remains as a solid residue after enzyme extraction and is a mixture of undegraded soybean shell components and Aspergillus oryzae biomass, which is dried and ground.