KR100830680B1 - Manufacturing method for snack reduced the content of acrylamides - Google Patents

Abstract

The present invention relates to a method for preparing a snack, and more particularly, to a method for preparing a snack having reduced acrylamide, including adding sugar and amino acid to a snack raw material before the puffing treatment.

According to the present invention, the acrylamide content is significantly reduced compared to conventional snacks, thereby providing a consumer with reliability and safety, and obtaining a snack having improved quality such as taste, color, and texture.

Snack, Acrylamide

Description

Manufacturing method for snack reduced the content of acrylamides

The present invention relates to a method for producing snacks, and more particularly, to a method for producing acrylamide-reduced snacks, wherein the sugar and amino acids are added to the snack raw material before the puffing treatment.

Recently, wheat-based snacks, molded potato snacks, and potato snacks contain acrylamide components suspected of being carcinogens. Thus, the harmfulness of human bodies has been controversial. In California, USA, acrylamide may cause cancer in snack packaging. A lawsuit has been filed to require notation.

Acrylamide has been reported to cause cancer and neurotoxicity when administered to mice, but its effect on humans has not been demonstrated. Such acrylamide is known to be produced by combining potato asparagine (protein) and glucose (sugar) when potatoes and the like are cooked at 120 ° C to 180 ° C. Potatoes contain relatively high amounts of asparagine (less than 380 mg per 100g), and cereals are also typical foods that contain both asparagine and glucose.

Therefore, acrylamide is very likely to be produced in snacks prepared by frying or baking a raw material containing asparagine and glucose at high temperature.

In this regard, in order to reduce the content of acrylamide produced through the manufacturing process of snacks, Korean Patent Application No. 10-2003-15475 (name of the invention: acrylamide-reduced snacks and preparation methods thereof), glycine and lysine among amino acids Cysteine was used to reduce acrylamide content similar to existing products.

The inventors of the present invention have steadily studied to further reduce acrylamide, and by adding specific amino acids and sugars to the raw materials of snacks in the process of preparing snacks through process improvement, the production of acrylamide is more significantly suppressed, but the existing snack Compared to the present invention, it is possible to produce snacks with much improved quality.

Therefore, the present invention aims to produce a snack that is improved in quality, such as taste, flavor, appearance compared to conventional snacks, while minimizing acrylamide content.

In order to achieve the above object, according to the present invention, there is provided a method for producing a snack reduced acrylamide, characterized in that the sugar and amino acid is added to the snack raw material before the expansion process.

Acrylamide is known to be produced by combining asparagine (protein) and glucose (saccharides) in potatoes when cooking potatoes at 120 ℃ to 180 ℃. Therefore, the present invention focuses on the fact that asparagine, which is a type of protein, and glucose, which is a sugar, increase in acrylamide production. Therefore, asparagine and artificially added sugars (particularly, trehalose) in potato to effectively suppress the reaction of these two raw materials, Preferential reaction of artificially added amino acids (especially serine) and glucose in potatoes can greatly reduce the production of acrylamide during snack processing at high temperatures.

As a kind of snack, wheat flour is generally a main ingredient, and other snacks containing starch, frozen potatoes, etc. (hereinafter, referred to as "wheat-based snack" in the present invention), and snacks having a strong potato taste, the raw materials are potato powder, potato Snacks made of flakes, frozen potatoes, and the like (hereinafter referred to as "molded potato snacks" in the present invention) and fried potatoes cut by fried (hereinafter referred to as "potato snacks" in the present invention) and a method for producing them Is as follows.

Wheat-based snacks generally include the steps of: (1) adding the raw material to a steam mixer and α-forming a dough, rolling and sheeting, (2) forming, cutting and drying the rolled sheet, and (3) it is prepared by swelling it, followed by packing in a tail, nitrogen-filled package.

Molded potato snacks generally comprise the steps of (1) mixing the raw materials to prepare a dough, rolling and sheeting, (2) forming, cutting and drying the rolled sheet, and (3) swelling it and then tailing it. It is prepared by the step of packaging.

In addition, potato snacks in the form of chips or sticks generally include (1) cutting and washing raw potatoes, (2) blanching washed potatoes, and (3) branching potatoes. Immediately after freezing or frozen storage to fry in oil at atmospheric pressure or vacuum, and (4) to fried, fried and packed with nitrogen.

Hereinafter, the present invention will be described in more detail.

First, the manufacturing method of the wheat snack which is 1st Embodiment of this invention is demonstrated.

(First process)

The raw material is put into a steam mixer and made into α to prepare a dough.

The raw material may be a raw material commonly used in wheat snacks, and includes, for example, wheat flour, starch, frozen potatoes, potato flour, refined salt, and the like.

At this time, after dissolving the two raw materials of serine amino acid and trehalose two kinds of raw materials in hot water in the dissolution tank, after 50 seconds of mixing time, which is the point of complete mixing of the raw materials in the steam mixer, it is uniformly introduced into the inside by spray method, and The acrylamide content can be reduced.

The addition amount of the amino acid of serine is added in an amount of 3 to 6 parts by weight based on 0.03 to 1.5 of the amino acid of serine and the sugar of trehalose based on 100 parts by weight of the raw material. If serine is 0.03 and trehalose is less than 3 parts by weight, the acrylamide reduction effect is insignificant. If serine is 1.5 and trehalose is more than 6 parts by weight, the taste, texture, color, etc. of the snack deteriorate.

The condition of the steam mixer is not particularly limited, but as in the usual case, it is preferable to set the rotation speed of the screw to 180-220 rpm and the internal temperature of 103-115 ° C.

The dough is then rolled and sheeted according to conventional methods. It is preferable to roll so that the thickness of a sheet may be about 2.5 mm.

(Second process)

The rolled sheet is aged according to the usual conditions. Aging is preferably carried out at 10 ℃ for 12 hours.

Subsequently, it is molded in a conventional manner, but it is preferable to mold-cut to about 35 mm length.

This is then dried in a conventional manner. Molded cut dough (semi-finished product) is put into a dryer and left to dry by 18% of moisture for 6 hours at 70 ° C, and left untreated dough (semi-finished product) is put into a secondary dryer for 18 hours of passage time at 70 ° C. It is preferable to dry to 10.5% and to discharge.

(Third process)

It swells. Puffing methods are not particularly restricted and include frying, baking, parching, air puffing, and the like.

Subsequently, according to a conventional method, the flavor is added to flavor the swollen snack, the product temperature is lowered to room temperature before packaging to suppress the generation of condensate and mold in the wrapper, and then packed with an automatic packaging machine filled with nitrogen. Nitrogen filling is intended to suppress the rancidity of fats and oils by removing oxygen in the package.

Next, the manufacturing method of the molded potato snack is demonstrated.

(First process)

The dough is prepared by adding the raw materials to the mixer and β-mixing.

The raw material may be a raw material commonly used in molded potato snacks, for example, potato powder, potato flakes, frozen potatoes, refined salt and the like.

At this time, after dissolving the two raw materials of serine amino acid and trehalose saccharides in hot water in the dissolution tank, 20 seconds after the mixing time, which is the point at which the raw materials are completely mixed in the mixer, the mixture is uniformly added to the inside, and acryl in the snack The amide content can be reduced.

The addition amount of the amino acid of serine is added in an amount of 3 to 6 parts by weight based on 0.03 to 1.5 of the amino acid of serine and the sugar of trehalose based on 100 parts by weight of the raw material. If serine is 0.03 and trehalose is less than 3 parts by weight, the acrylamide reduction effect is insignificant. If serine is 1.5 and trehalose is more than 6 parts by weight, the taste, texture, color, etc. of the snack deteriorate.

Although the condition of the mixer is not particularly limited, it is preferable to set the rotation speed of the screw to 100-120 rpm and the internal temperature of 20-40 ° C. as usual.

The dough is then rolled and sheeted according to conventional methods. The thickness of the sheet is preferably rolled so that the chip is 1.5-2.0 mm, and the stick is 5-8 mm.

(Second process)

The rolled sheet is molded in a circular or stick in a conventional manner, in accordance with conventional conditions, with the stick being preferably molded and cut to a length of about 50 mm.

This is then dried in a conventional manner. Molded cut dough (semi-finished product) is preferably put into a dryer and surface-dried for 15 seconds at 100 ℃ discharged.

(Third process)

It swells. Puffing methods are not particularly restricted and include frying, baking, parching, air puffing, and the like.

Subsequently, according to a conventional method, the flavor is added to flavor the swollen snack, the product temperature is lowered to room temperature before packaging to suppress the generation of condensate and mold in the wrapper, and then packed with an automatic packaging machine filled with nitrogen. Nitrogen filling is intended to suppress the rancidity of fats and oils by removing oxygen in the package.

Referring to the manufacturing method of potato snacks are as follows.

(First process)

Peel the potato, the main ingredient, into the peeler. Peeled potatoes are put in a cutter. In the case of the chip form, the potato is cut to a certain thickness using a centrifugal force of the rotating cutter, and even in the case of a stick form. Typically, the chip shape is preferably about 1.40 mm, and the stick shape is preferably about 5.0 mm x 5.0 mm in width x length.

The diced potatoes are then washed to remove starch adhering to the surface of the potatoes.

(Second process)

Method 1: The chopped and washed potatoes are blanched in hot water to which amino acids of serine and trehalose are added.

Second Method: The chopped washed potatoes are further immersed in hot water to which seramine's amino acid and trehalose are added after a conventional blanching process.

In the above-mentioned first and second methods, the amount of amino acid of serine is added in an amount of 0.03 to 1.5 and the sugar of trehalose in an amount of 3 to 6 parts by weight based on 100 parts by weight of hot water. If serine is 0.03 and trehalose is less than 3 parts by weight, the acrylamide reduction effect is insignificant. If serine is 1.5 and trehalose is more than 6 parts by weight, the taste, texture, color, etc. of the snack deteriorate.

In the first method described above, the blanching process can be carried out under conventional blanching conditions. It is preferable to perform it for 3 minutes at 75 degreeC so that the said specific amino acid and sugar may permeate a chip or stick suitably, and a tissue of a potato does not fall down.

In the second method described above, the blanching can be carried out under ordinary blanching conditions, and even when further immersed in hot water to which amino acids and sugars are added, it can be carried out under ordinary blanching conditions. In order to prevent the specific amino acid from penetrating the chip or stick properly, but the tissue of the potato does not fall, it is preferable to immerse in hot water added with amino acids and sugars for 3 minutes at 75 ℃ after 1 minute 30 seconds at 80 ℃ Do.

At this time, starch is eluted during the blanching, but the taste of the potato is slightly lost. However, when the amino acid and the sugar are used as described above, the unique taste of the amino acid and the unique taste of the potato cause synergy, and the crunchy texture and appearance are improved.

(Third process)

The potato obtained in the second step is dehydrated and stored as it is or frozen according to a conventional storage method. In the case of freezing storage, it is preferable to store for 24 hours at -5 ℃.

It is then fried in oil to swell. The expansion method is not particularly regulated, and there are two methods of frying oil at normal pressure and a reduced pressure. Normal-pressure frying is preferably fried in oil at 182 ° C for 1 minute 40 seconds, and reduced-pressure frying is preferably fried in oil at 125 ° C for 20 minutes. Of course, using a reduced-pressure (125 ° C) frying method as compared to normal pressure (182 ° C) frying. Making potato snacks (chips, sticks) is effective in inhibiting acrylamide production.

(Fourth process)

Subsequently, according to a conventional method, to flavor the expanded potato snack (chip, stick form) to taste, the product temperature before packaging is reduced to room temperature to suppress the generation of condensate and mold in the package, and then filled with nitrogen. Pack with automatic packing machine. Nitrogen filling is intended to suppress the rancidity of fats and oils by removing oxygen in the package.

Hereinafter, preferred examples, comparative examples, and test examples of the present invention are described, but these examples are provided to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Wheat system  Snack Production Example

(Example 1)

Wheat flour 66kg, starch 15kg, frozen potato 12kg, potato powder 2.97kg, amino acid (serine) 0.03kg, trehalose 3.0kg, refined salt 1.0kg into the steam mixer, screw rotation speed 200rpm, steam mixer internal temperature 110 ℃, The α-ized dough was prepared at a steam pressure of 3.5 kg / cm 2. It was rolled to a thickness of 2.5 mm to form a sheet. The sheet was aged at 10 ° C. for 12 hours and molded cut to about 35 mm in length. The obtained dough was put in a dryer and dried at 70 ° C. for 6 hours to prepare a semi-meal snack semi-finished product having 18% moisture. They were fried in oil at 180 ° C. for 15 seconds or baked at 200 ° C. for 20 seconds to produce wheat-based snacks.

(Example 2)

A wheat-based snack product was prepared in the same manner as in Example 1, except that 0.1 kg of serine and 4.5 kg of trehalose were used.

(Example 3)

A wheat-based snack product was prepared in the same manner as in Example 1, except that 1.5 kg of serine and 6.0 kg of trehalose were used.

(Example 4)

A wheat-based snack product was prepared in the same manner as in Example 1, except that 0.7 kg of serine and 3 kg of trehalose were used.

(Comparative Example 1)

A wheat-based snack product was prepared in the same manner as in Example 1 except that amino acids (serine) and sugar (trehalose) were not used.

(Comparative Example 2)

A wheat-based snack product was prepared in the same manner as in Example 1, except that 0.01 kg of amino acid (serine) and 2 kg of sugar (trehalose) were used.

(Comparative Example 3)

A wheat-based snack product was prepared in the same manner as in Example 1 except that 3 kg of amino acid (serine) and 8 kg of sugar (trehalose) were used.

(Comparative Example 4)

A wheat-based snack product was prepared in the same manner as in Example 1 except that 1.5 kg of amino acid (glycine) was used.

(Comparative Example 5)

A wheat-based snack product was prepared in the same manner as in Example 1, except that 1.5 kg of amino acid (lysine) was used.

(Comparative Example 6)

A wheat-based snack product was prepared in the same manner as in Example 1 except that 1.5 kg of amino acid (cysteine) was used.

(Test Example 1)

The acrylamide content of the wheat snacks prepared according to Examples 1 to 4 and Comparative Examples 1 to 6 was measured by FDA's acrylamide analysis method as follows (US FDA; Detection and Quantitation of Acrylamide in Foods. July 23, 2002).

The wheat-based snacks of Examples 1 to 4 and Comparative Examples 1 to 6 each of 1 bag size (60 g) were ground finely and then 10 g was taken. This was placed in a 250 ml beaker, 99 ml of water was added, and 1 ml of an internal standard ( ¹³ C labeled acrylamide in 0.1% formic acid) was added and extracted for 10 minutes. The mixture was centrifuged at 9,000 rpm for 30 minutes and centrifuged and purified using Maxi-Sin filter tube, 0.45um PVDF until 9 ml or more was obtained again at 9,000 rpm. It was purified using an OASIS SPE cartridge. It was purified using a Varian SPE cartridge. Internal standard using spectrometer {Quattro Micro triple quadrupole mass spectrometer (Micromass Inc., Manschester, UK)} and HPLC (Sykam, Germany) (column: Aqua C ₁₈ HPLC column (2X250mm, Phenomonex, Torrance, CA, USA) Quantification by quantification method.

The results are shown in Table 1 below.

(Test Example 2)

For the wheat-based snacks of Examples 1 to 4 and Comparative Examples 1 to 6, 35 professional sensory evaluation agents were sensory evaluation on the taste, color of the swollen, texture.

The results are shown in Table 1 below.

Table 1

Acrylamide Content (ppb) flavor Tuff color Sinter texture Example 1 315 Strong Uniformity Soft and excellent texture Example 2 285 Strong Uniformity Soft and excellent texture Example 3 183 Strong Uniformity Soft and excellent texture Example 4 261 Strong Uniformity Soft and excellent texture Comparative Example 1 1725 Rather weak Somewhat uniform Soft and regular texture Comparative Example 2 767 Strong Uniformity Soft and regular texture Comparative Example 3 138 Strong dark Rough and hard Comparative Example 4 786 Strong Somewhat uniform Soft and good texture Comparative Example 5 815 Rather strong Somewhat uniform Soft and good texture Comparative Example 6 681 Rather strong Somewhat uniform Soft and good texture

According to Table 1, in the case of the wheat-based snack using the amino acid according to the present invention, the acrylamide content was significantly reduced compared to the conventional wheat-based snack (Comparative Example 1), and the quality such as taste, color, and texture was excellent. On the other hand, when the amount of amino acid is too small (Comparative Example 2), the acrylamide reduction effect is insignificant, and when too much (Comparative Example 3) there is a problem such as the taste is very strong, the color is dark and rough texture.

The acrylamide content was significantly reduced compared to conventional wheat snacks using glycine, lysine, and cysteine (Comparative Examples 4, 5, 6), and the quality such as taste, color, and texture was excellent.

Of molded potato snacks Production Example

(Example 5) The raw material was put into a mixer and β-mixed at a rotational speed of about 120 rpm and an internal temperature of 20-40 ° C. to prepare a dough.

At this time, 0.03kg of amino acid serine and 3kg of saccharide trehalose are completely dissolved in 100kg of hot water, and then 20 hours after the mixing time, which is the point at which the raw material is completely mixed in the mixer, is injected into the inside uniformly by the spray method.

Then, the thickness of the sheet is rolled to 1.5-2.0mm of chips and 5-8mm of sticks, and molded into a round or stick. The molded dough (semi-finished product) is put into a dryer and surface dried for 15 seconds at 100 ° C. The discharged chips were fried in oil for 20 seconds at atmospheric pressure (162 ° C.) and for 40 seconds at atmospheric pressure (162 ° C.) to form shaped potato snacks.

(Example 6)

A molded potato snack was prepared in the same manner as in Example 5, except that 0.1 kg of serine and 4.5 kg of trehalose were used.

(Example 7)

A molded potato snack was prepared in the same manner as in Example 5, except that 1.5 kg of serine and 6 kg of trehalose were used.

(Comparative Example 7)

A molded potato snack was prepared in the same manner as in Example 5 except that no amino acid (serine) or sugar (trehalose) was used.

(Comparative Example 8)

A molded potato snack was prepared in the same manner as in Example 5, except that 0.01 kg of amino acid (serine) and 2 kg of sugar (trehalose) were used.

(Comparative Example 9)

A molded potato snack was prepared in the same manner as in Example 5, except that 3 kg of amino acid (serine) and 8 kg of sugar (trehalose) were used.

(Comparative Example 10)

A molded potato snack was prepared in the same manner as in Example 5, except that 1.5 kg of amino acid (glycine) was used.

(Comparative Example 11)

A molded potato snack was prepared in the same manner as in Example 5, except that 1.5 kg of amino acid (lysine) was used.

(Comparative Example 12)

A molded potato snack was prepared in the same manner as in Example 5, except that 1.5 kg of amino acid (cysteine) was used.

(Test Example 2)

The sensory evaluation of the molded potato snacks of Examples 5 to 7 and Comparative Examples 7 to 12 was performed in the same manner as in Test Example 1.

The results are shown in Table 2 below.

[Table 2]

Acrylamide Content (ppb) flavor Tuff color Sinter texture Example 5 318 Strong Uniformity Soft and excellent texture Example 6 294 Strong Uniformity Soft and excellent texture Example 7 223 Strong Uniformity Soft and excellent texture Comparative Example 7 1814 Rather weak Somewhat uniform Soft and regular texture Comparative Example 8 768 Strong Uniformity Soft and regular texture Comparative Example 9 207 Strong dark Soft and regular texture Comparative Example 10 816 Strong Somewhat uniform Soft and good texture Comparative Example 11 947 Strong Somewhat uniform Soft and good texture Comparative Example 12 729 Rather strong Somewhat uniform Soft and good texture

According to Table 2, the molded potato snack using the amino acid according to the present invention was significantly reduced in acrylamide content compared to the conventional molded potato snack (Comparative Example 7), the quality, such as taste, color, texture. On the other hand, when the amount of amino acid is too small (Comparative Example 8), the acrylamide reduction effect is insignificant, and when too much (Comparative Example 9), the taste is very strong, the color is dark and rough texture.

The acrylamide content was significantly reduced compared to conventional wheat-based snacks using glycine, lysine, and cysteine (Comparative Examples 10, 11, and 12), and the quality such as taste, color, and texture was excellent.

Potato  Snack Production Example

(Example 8)

Potato was introduced into the peeler and peeled for about 40 seconds at a speed of about 200 rpm. The peeled potato was put into the cutter, cut into thickness 1.40mm, and washed with water for about 1 minute 40 seconds. 0.03 kg of amino acid (serine) and 3 kg of sugar (trehalose) were dissolved in 100 kg of hot water, and 100 kg of washed potatoes were added to this solution, and the mixture was blanched according to a conventional method under conditions of a temperature of 70 ° C. and a passage time of 5 minutes. After dehydration, the potato chips were fried at room pressure (182 ° C.) for 1 minute 40 seconds to prepare potato chips.

(Example 9)

A potato chip was prepared in the same manner as in Example 8, except that 0.1 kg of serine and 4.5 kg of trehalose were used.

(Example 10)

A potato chip was prepared in the same manner as in Example 8, except that 1.5 kg of serine and 6.0 kg of trehalose were used.

(Example 11)

A potato chip was prepared in the same manner as in Example 8, except that 0.7 kg of serine and 3 kg of trehalose were used.

(Comparative Example 13)

A potato chip was prepared in the same manner as in Example 8 except that amino acids (serine) and sugars (trehalose) were not used.

(Comparative Example 14)

A potato chip was prepared in the same manner as in Example 8, except that 0.01 kg of amino acid (serine) and 2 kg of sugar (trehalose) were used.

(Comparative Example 15)

A potato chip was prepared in the same manner as in Example 8, except that 3 kg of amino acid (serine) and 8 kg of sugar (trehalose) were used.

(Comparative Example 16)

A potato chip was prepared in the same manner as in Example 8, except that 1.5 kg of amino acid (glycine) was used.

(Comparative Example 17)

A potato chip was prepared in the same manner as in Example 8, except that 1.5 kg of amino acid (lysine) was used.

(Comparative Example 18)

A potato chip was prepared in the same manner as in Example 8, except that 1.5 kg of amino acid (cysteine) was used.

(Example 12)

Instead of frying for 1 minute and 40 seconds at a temperature of 182 ° C. under normal pressure, potato chips were prepared in the same manner as in Example 8 except that the mixture was fried for 20 minutes at a temperature of 130 ° C. under reduced pressure.

(Example 13)

A potato chip was prepared in the same manner as in Example 12, except that 0.1 kg of serine and 4.5 kg of trehalose were used.

(Example 14)

A potato chip was prepared in the same manner as in Example 12, except that 1.5 kg of serine and 6.0 kg of trehalose were used.

(Example 15)

A potato chip was prepared in the same manner as in Example 12, except that 0.7 kg of serine and 3 kg of trehalose were used.

(Comparative Example 19)

A potato chip was prepared in the same manner as in Example 12, except that no amino acid (serine) or sugar (trehalose) was used.

(Comparative Example 20)

A potato chip was prepared in the same manner as in Example 12, except that 0.01 kg of amino acid (serine) and 2 kg of sugar (trehalose) were used.

(Comparative Example 21)

A potato chip was prepared in the same manner as in Example 12, except that 3 kg of amino acid (serine) and 8 kg of sugar (trehalose) were used.

(Comparative Example 22)

A potato chip was prepared in the same manner as in Example 12, except that 1.5 kg of amino acid (glycine) was used.

(Comparative Example 23)

A potato chip was prepared in the same manner as in Example 12, except that 1.5 kg of amino acid (lysine) was used.

(Comparative Example 24)

A potato chip was prepared in the same manner as in Example 12, except that 1.5 kg of amino acid (cysteine) was used.

(Test Example 3)

The acrylamide content of the potato snacks prepared according to Examples 8 to 15 and Comparative Examples 13 to 25 was measured in the same manner as in Test Example 1.

The results are shown in Tables 3a and 3b below.

(Test Example 4)

The potato snacks prepared according to Examples 9 to 24 and Comparative Examples 4 to 9 were subjected to sensory evaluation in the same manner as in Test Example 2.

The results are shown in Tables 3a and 3b below.

TABLE 3a

Acrylamide Content (ppb) flavor Tuff color Sinter texture Example 8 275 Strong Uniformity Soft and excellent texture Example 9 183 Strong Uniformity Soft and excellent texture Example 10 124 Strong Uniformity Soft and excellent texture Example 11 168 Strong Uniformity Soft and excellent texture Comparative Example 13 1689 weakness Somewhat uniform Soft and regular texture Comparative Example 14 762 Strong Uniformity Soft and regular texture Comparative Example 15 130 Very strong dark Rough and hard Comparative Example 16 681 Strong Somewhat uniform Soft and good texture Comparative Example 17 710 Rather strong Somewhat uniform Soft and good texture Comparative Example 18 683 Rather strong Somewhat uniform Soft and good texture

TABLE 3b

Acrylamide Content (ppb) flavor Tuff color Sinter texture Example 12 146 Strong Uniformity Soft and excellent texture Example 13 124 Strong Uniformity Soft and excellent texture Example 14 106 Strong Uniformity Soft and excellent texture Example 15 114 Strong Uniformity Soft and excellent texture Comparative Example 19 1580 Strong Uniformity Soft and regular texture Comparative Example 20 457 Strong Uniformity Soft and good texture Comparative Example 21 95 Very strong dark Rough and hard Comparative Example 22 313 Strong Uniformity Soft and good texture Comparative Example 23 387 Rather strong Somewhat uniform Soft and good texture Comparative Example 24 305 Rather strong Somewhat uniform Soft and good texture

According to Tables 3a and 3b, in the case of potato snacks using sugars and amino acids according to the present invention, acrylamide content was significantly reduced compared to conventional potato snacks (Comparative Examples 13 and 19), and the quality of taste, color, texture, etc. Excellent. On the other hand, when the amount of the amino acid is too small, the acrylamide reduction effect is insignificant, and when the amount is too large, problems such as potato flavor is very strong, color is dark and rough texture.

As described in detail above, according to the present invention, by using specific sugars and amino acids, the content of acrylamide is greatly reduced compared to the existing snacks, thereby providing consumers with reliability and safety, while maintaining the quality of taste, color, texture, etc. You can get better snacks than snacks.

Claims (9)

As a snack manufacturing method, A method for producing acrylamide-reduced snacks, wherein the solution of serine and trehalose dissolved in hot water is uniformly added to the fully mixed snack ingredients before the expansion treatment. delete delete The method of claim 1, The snack is a method for producing acrylamide reduced snacks, characterized in that the wheat-based snack or molded potato snack. delete delete delete delete The method according to claim 1 or 4, The content of the serine and trehalose is a method for producing a reduced acrylamide snack, characterized in that 0.03 to 1.5% by weight and 3 to 6% by weight relative to 100% by weight of the snack raw material.