KR100499911B1 - Food coating agent containing soy protain isolate - Google Patents

Abstract

The present invention relates to a natural food coating agent containing soy protein, and more particularly to a mixture of sugars and shortenings, and additives for enhancing the aroma and taste of cocoa powder or cinnamon powder with an optional ingredient. As a natural food coating agent, it can be stored for a long time without hardening due to its low moisture loss even if it is stored for a long time when coated with general food such as rice cake. And it relates to a natural food coating agent that has an excellent effect on extending the shelf life.

Description

Food coating agent containing soy protain isolate

The present invention relates to a natural food coating agent containing soy protein, and more particularly, by mixing additives for enhancing the taste and aroma of cocoa powder or cinnamon powder with soy protein, sugars and shortenings, and optional ingredients. As a natural food coating agent, when the middle moisture foods such as rice cakes are coated, they can be stored for a long time without being hardened due to low water loss even if they are stored for a long time. The present invention relates to a natural food coating agent having an excellent effect on maintenance and extension of shelf life.

In general, foods contain moisture, and when these foods are stored, moisture is lost and the original softness, texture, and texture of the foods are changed, and the food becomes hard to stiffen or decay. In order to prevent such cases, in the past, such foods were often stored frozen and then thawed. Thus, thawing frozen foods is not only inconvenient to thaw but also significantly degrades the texture and alters the taste, resulting in the original taste. There was a problem I could not feel.

In particular, rice cakes, one of the traditional Korean foods, are being consumed every day due to the simplification of various rituals, the petrification of food, the development of the food industry, and the popularization of various sweets and cakes. As the number of excellent foods with excellent processing technology gradually decreases, there is an urgent need to develop rice cake products that are diverse and easy to store to suit the tastes and food culture of modern people.

Rice cakes are foods that can be eaten for a certain period of time because they are produced from grains, which are starchy foods, but because they contain considerable moisture, they harden due to drying and aging of starch during storage and deteriorate in quality due to the development of microorganisms. Have. Starch hardening, mold and microbial decay due to this water loss are the most important factors that directly affect the quality of the rice cake products, and have a great influence on consumers' preferences. Although some studies have been conducted on the quality characteristics of rice cakes, their effects on the quality characteristics, the sensory characteristics of rice cakes, and the shelf life, efforts on the improvement and preservation of rice cakes are still insignificant.

As mentioned above, most of the conventional foods are preserved in a state suitable for distribution and long-term storage during processing, but foods such as rice cake, one of our traditional foods, are preserved while maintaining their unique taste and quality. It is difficult to do and has a problem of difficult distribution for a long time.

Therefore, the present invention uses soy protein as a main ingredient in order to develop a new concept food coating that is beneficial to taste and nutrition and easy to preserve for long-term preservation and quality maintenance of foods such as rice cake. To provide a natural food coating agent containing soy protein that greatly improves the food preservation by blending natural ingredients such as ingredients that can enhance the aroma and taste of cocoa or cinnamon powder, if necessary. have.

The present invention is characterized by a food coating agent comprising 0.1 to 29% by weight of soy protein, 1 to 9.9% by weight of one or more components of cocoa powder or cinnamon powder, 40 to 55% by weight shortening, and 30 to 35% by weight sugars. do.

The present invention uses soy protein as a natural ingredient to prolong the shelf life of the food, to prevent the loss of moisture in the food and to allow for long term storage.

In the present invention, the main reason for using soy protein as a coating component is first, because it contains a hydrophilic group and a hydrophobic group chemically, so that the phase of the coating agent is very stable, so that no artificial additives such as an emulsion stabilizer added to a general food coating agent are added. In addition, it is possible to nutritionally consume a large amount of amino acids, and third, to prevent moisture migration to improve the quality of food and to help maintain its original quality. At this time, the cocoa or cinnamon powder is added to enhance the flavor and taste to increase the palatability.

Soy protein, the main component of the present invention, contains approximately 16 kinds of amino acids. In particular, various essential amino acids are uniformly contained, so that the protein is known to have a very high nutritional value and a low price. By the way, the color, flavor, etc. of the food is a very important factor that determines the quality of the product, and has a great influence on the consumer's preferences, so if the protein component is based on soy protein, various food additives such as antioxidants, antimicrobial agents, Phytochemicals, pharmacological agents, pigments, flavorings and other additives can be used as carriers for the transport of food to improve product quality.

In addition, the cocoa or cinnamon powder added as needed as an optional ingredient in the present invention has been found to exhibit the effect of blocking the movement of moisture similar to protein as a component that can enhance the palatability of foods such as rice cake.

As such, in the present invention, when a food coating agent is manufactured using a combination of soy protein as a main ingredient, food coating can be individually coated to enable high-quality products, while also suppressing water evaporation of food and during storage and distribution. Will be able to delay changes in food quality.

In particular, in the present invention, by using a natural soy protein that has not been conventionally applied as a food coating agent as a main component, it improves the homogeneity with food and the effect of improving compatibility and quality with food by using a natural ingredient rather than a synthetic material. Of course, it is also possible to obtain a beneficial effect on nutrition and health at the same time.

In addition, when the cocoa or cinnamon powder component is used in such a soy protein, a more preferable effect can be obtained, and in particular, even without the addition of artificial additives such as an emulsion stabilizer, the coating agent is very stable and easy to store.

In addition, in some cases, even if only 5 to 10% by weight of the cocoa or cinnamon powder components in the above composition and does not use soy protein, such a case may be considered as a similar method to the present invention. . However, using some of the soy protein as in the present invention can be said to be very effective in improving the quality and maximizing the taste and nutrition of natural ingredients when using only soy protein. The use of soy protein was found to have a better effect than the use of cocoa or cinnamon powder.

The soy protein used in the present invention may be a commercially available product prepared by a conventional method, and a cocoa or cinnamon powder component may also be readily available on the market.

The soy protein used in the present invention has no additive effect when used in less than 0.1% by weight, and when used in excess of 30% by weight, it is uneconomical and may damage the original taste of food, and the viscosity becomes high, resulting in a hard feeling and texture and The feeling of organization falls and becomes undesirable.

In addition, cocoa or cinnamon powder is added to improve compatibility with soy protein, improve various physical properties, and prevent the movement of moisture to preserve the characteristics of the original food. Inherent taste may be hidden and economically undesirable.

In addition, the sugars used in the present invention are used to improve the taste and coating state and usability between the components used, for example, can be used sugar powders or sugars that can replace them, the amount used If this amount is small, there is no effect of addition, and if it is too much, the viscosity becomes high and the taste is too sweet, which is undesirable.

In addition, the shortening is a fat or oil component used to improve the coating property as a whole, and is composed of 40 to 60% by weight of palm olein hardened oil, 25 to 35% by weight of palm oil, and 15 to 25% by weight of solid oil (LARD). It can be used preferably. If the amount of the shortening component is used in a small amount, there is a problem in that the coating property is not good and the effect of the coating agent cannot be properly exhibited, and when used too much, there is a problem that the effect as the coating agent is lowered or the storage property is reduced.

To the composition used in the present invention, general additives commonly used as food additives such as various perfumes, functional ingredients, perfumes, food coloring, etc. may be arbitrarily added, and cans, bottles, resin bottles, and bags are prepared with various viscosities and properties. It is commercialized in various sizes and packaging methods such as packaging, etc., and can be widely applied by various methods such as deposition, spraying, and coating.

As such, the food coating agent of the present invention, when both the soy protein as its main ingredient and the cocoa or cinnamon powder ingredient as an additive ingredient are used as a natural ingredient coated with food, it has a beneficial effect on the food's inherent taste and nutrition while blocking moisture. It gives the effect to preserve the food quality, texture, flavor, etc. of the food for a long time as it can be expected without the preservatives, such as natural food preservation effect can be expected.

In particular, the food coating agent of the present invention is a food containing a relatively large amount of water is effective when applied to foods difficult to preserve, typically representative of our traditional food is very effective in rice cake products that have recently been spotlighted in various commercialization You can apply it.

Hereinafter, the present invention will be described in detail with reference to examples, but the embodiments of the present invention are for explaining one example and the present invention is not limited by the examples.

Examples 1-5

Soy protein isolate (SPT) was used as PRO FAM981 from ADM Company. Sugar powder was produced by Sunglim Foods, and shortening was made by Samlip Oil. A shortening product was used in which a mixture of wt%, palm oil 30 wt% and lard 20 wt% was mixed.

The above raw material was prepared and 55 g of shortening was melted at 65 ° C., soybean protein (SPI), 10 g of cocoa powder, and 35 g of sugar were added to make the total weight 100 g, and then mixed at the same temperature. At this time, soy protein (SPI) and cocoa powder are 3: 7 (Example 1, hereinafter referred to as "SPI-3"), 5: 5 (Example 2, hereinafter referred to as "SPI-5"), 7: Four kinds of natural food coating agents were prepared by blending each at a weight ratio of 3 (Example 3, hereinafter referred to as "SPI-7") and 10: 0 (Example 4, referred to as "SPI-10").

Experimental Example

Four kinds of food coating agents prepared as in Examples 1 to 4 (SPI-3, SPI-5, SPI-7, SPI-10) by cooling to 45 ℃ by dipping for 2 seconds to a conventional glutinous rice cake Coated on each. As a result, in order to confirm the changes and characteristics of the coated four types of glutinous rice cakes, various experiments were performed using the coated glutinous rice cake and the untreated glutinous rice cake as controls.

[Color Measurement]

Chromaticity is measured by using color and differnce meter (model TC-3600, Tokyo Denshoku CO., LTD) to measure L value (lightness), a value (redness) and b value (yellowness). E was calculated. The L, a, b values of the standard white plates used at this time were 90.2, 1.3 and 3.2, respectively.

The results of measuring the chromaticity of the coating agent are shown in Table 1 below. In Table 1, the L value representing brightness was 15.1 for SPI-3, but the SPI-10 was 62.7, and the higher the SPI mixing ratio, the higher the L value, and the ΔE value representing the yellowness, the higher the SPI mixing ratio of the coating agent. You can see that this is due to the bright color inherent in SPI.

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[Viscosity measurement]

The viscosity of the coating was measured at 45 ± 0.1 ° C. using a spindle No. 2 with a Brookfield viscometer (Programmable DV-II + viscometer, Brookfield Engineering, USA).

The shear stress of the coating was measured by varying the shear rate. The shear stress was increased with increasing shear rate, and the shear stress of SPI-10 coating was the highest in all shear rate ranges. SPI-3 was the lowest. In general, the higher the SPI content, the higher the shear stress and the higher the viscosity. However, the rheological properties of the coatings tended to be very stable. However, the shear stress of SPI-5 was lower than that of SPI-3. As a result, the viscosity of SPI-5 coating agent showed similar tendency to that of general chocolate coating. This viscosity is known to be affected by various factors such as fat content, emulsifier content, moisture content, particle distribution, temperature, conching time.

[Measurement of properties]

The coating agent prepared in Example was poured into a rectangular frame of 4 × 4 × 2 cm, cooled, and then made into a die of 1.5 × 1.5 × 2 cm, and then stored at 15 ° C. (Texture Analyzer) (TA -XT2, UK), repeated three times. The measurement conditions were 5 kg of load cell, 10% deformation rate, 1.0mm / sec measurement speed, and 35mm prode diameter.

The measurement results of operating characteristics of the coating agent measured in this way are shown in Table 2 below. The springiness of the coatings produced with different SPI ratios did not differ significantly by coatings. Gumminess showed a tendency to decrease as the SPI concentration increased. Cohesiveness of 0.20∼0.23 showed similar values. Adhesiveness was highest in SPI-5 and lowest in SPI-7, and hardness became stronger as SPI concentration increased.

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In Table 2, Sprin is Springiness, Gumm is Gumminess, Cohes is Cohesiveness, Adhes is Adhesiveness, H is Hardness, Chew means Chewiness.

[Measurement of Coating Thickness]

To measure the thickness of the coating on the glutinous rice cake, the coated glutinous rice cake was cut by using a microcaliper (microcaliper; Mitutoyo, Japan), and the peeled coating agent was measured five times for each of the upper, middle, and lower portions, and then the average value was shown in Table 3 below. Shown in The coating thickness of the coating once was thicker as the SPI concentration increased in the range of 0.71 to 1.0 mm, and the same result was obtained when the coating was twice, and the thickness of the coating could be increased by the number of times the coating was repeated.

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[Weight Change of Glutinous Rice Cake]

The weight change of the coated glutinous rice cake was measured after 2 weeks at 15, 20, 25 ℃ and RH 50% conditions. On the 14th day of storage at 15 ° C, the control group had a weight loss of 12.79, and the coated glutinous rice cake showed a small weight loss rate of 1.99% to 3.08%, and the sample of SPI-3 had the least weight loss (see FIG. 1A). At 20 ° C., the control had a weight loss of 14.71%, the smallest weight loss with SPI-10 of 2.56%, and the highest water evaporation among the glutinous rice cakes coated with 5.34% by weight (see FIG. 1B). At 25 ° C., the control showed the most weight loss of 16.98%, and the glutinous rice cakes treated with SPI coating showed a weight loss of 9.01-10.11% (see FIG. 1C).

From these results, the glutinous rice cake treated with SPI coating was confirmed to delay the weight loss rate of about 10 to 12 days when stored at 15 ℃, RH 50%.

[Tissue Characteristics of Glutinous Rice Cake]

As a result of measuring the hardness, which is a characteristic value closely related to the aging phenomenon of starch food, while storing the glutinous rice cake coated with the coating agent prepared by adding SPI for 27 days at 15 ° C. Hardness of Daifuku nopeunde is the water content and the correlation, at the control is day 1 day 0.52kg _f 27 is a 3.04kg _f, SPI-3 _f is _0.86kg, SPI-10 is the longer the storage time in the hardness 1.14kg _f High values. From these results, it was confirmed that the SPI-coated glutinous rice cake could delay the cake hardening for about 21 days compared to the control.

In Yun et al. (Yun, SJ and Ahn, HJ, 2000, Korean J. Soc. Food Sci., 16, 36-39), the hardness of pumpkin rice cakes increased the hardness of tissues due to moisture loss. In this experiment, the hardness value of the coated glutinous rice cake was less than that of the control, and the coated rice cake was judged to prevent the hardening of the rice cake due to less water loss than the control.

On the other hand, according to Figure 3 gumminess of the control was increased as the storage period became longer, SPI-3 was not significantly different as the storage period elapsed, SPI-10 was between 0.20 ~ 0.48kgf regardless of storage period The gumminess of the control was the highest.

In addition, in the case of Chewiness, as shown in Figure 4, the control was generally increased as the storage period was longer, but the coated glutinous rice cake did not show a clear change.

Glutinous rice cake coated with the food coating agent of the present invention as a result of the above experiment was found to be very effective in preventing the change of the overall texture during the storage period, that is, anti-aging.

From the above experimental results, when the food coating agent (SPI used coating agent) of the embodiment according to the present invention was applied to glutinous rice cake, when the surface of glutinous rice cake was treated with SPI coating at 45 ℃, the coating surface was smooth, the thickness of the coating film is approximately The higher SPI concentration was 0.71-1.01 mm, the thicker it was. In addition, the weight change of the glutinous rice cakes treated with SPI coating at 15, 20, and 25 ℃ for two weeks, the weight loss was the least when stored at 15 ℃, the control at the temperature of more than 12% weight loss But SPI coating treatment group showed a decrease of about 2%.

From this result, by coating the glutinous rice cake with SPI was able to reduce the weight loss due to moisture transfer during storage and is expected to be able to improve the quality of the product and the quality of the product by individually coated packaging of the rice cake not easy packaging.

As described above, the food coating agent of the present invention is a natural food coating agent prepared by mixing additives such as sugar, shortening, cocoa or cinnamon powder to soy protein that has not been used as a conventional food coating agent, general foods such as rice cake The long-term storage results in less moisture loss, even if stored for a long time, and can be stored for a long time without any stiffness. The use of natural ingredients, such as soy protein, has a greater effect on nutrition and quality, which is of great value in the food sector.

Figure 1a, 1b, 1c is a graph showing the results of measuring the weight change of the coated glutinous rice cake after storage for 2 weeks at 15, 20, 25 ℃ and RH 50% conditions as a food coating agent according to the present invention applied to glutinous rice cake .

2, 3 and 4 are graphs showing the measurement results of Hardness (hardness), Gumminess (adhesiveness) and Chewiness (writing) according to the storage period as a result of applying the food coating agent of the present invention to glutinous rice cake.

Claims (3)

In the food coating agent, Soy protein comprising 0.1 to 29% by weight, 1 to 9.9% by weight of one or more components of cocoa powder or cinnamon powder, 40 to 55% by weight shortening, and 30 to 35% by weight sugars. Natural food coatings. The method of claim 1, wherein the shortening, A natural food coating comprising soy protein, comprising 40 to 60% by weight of palm olein hydrogenated oil, 25 to 35% by weight of palm oil, and 15 to 25% by weight of solid oil (LARD). delete