KR102648055B1 - Method for manufacturing of high protein snack bowl and high protein snack bowl prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing high-protein rice snack balls and to high-protein rice snack balls produced thereby, comprising the steps of (A) mixing rice flour, isolated soy protein, and asparagus dietary fiber powder; (B) adding starch and anchovy extract to the mixed mixture and kneading it; and (C) extruding the dough into the shape of a snack ball and then drying it, thereby providing a sugar-free and low-calorie diet food for healthy weight loss and a meal replacement food that can be replaced with a meal. It can be consumed.

Description

Method for manufacturing high protein snack bowl and high protein snack bowl prepared thereby}

The present invention relates to a method for producing high-protein rice snack balls with no sugar and low calories, and to high-protein rice snack balls produced thereby.

While the food market records an annual growth rate of 2.7%, the confectionery market is growing at an annual rate of 10%. Among them, the snack confectionery market accounts for 33% of the confectionery market with 420,000 tons and KRW 1.038 trillion as of 2012. Now, snacks are armed with new tastes and scents, made with superfoods, and the company's unique label is recognized as a brand, increasing preference, and selling multi-packs and large-capacity packs with small and diverse packaging units to encourage consumer purchases. convenience stores have become the largest seller of snacks.

Among snacks, the functional snack market is growing significantly not only domestically but also overseas, and the demand for low-sodium, low-calorie snacks is also increasing day by day. For example, American company Popchips maintained its taste and aroma using a high-temperature, high-pressure vacuum puffing method instead of oil, and introduced low-calorie puff snacks with 100 kcal per serving, doubling sales in two years. In addition, consumers are interested in the origin and manufacturing process of raw materials, and the popularity of rice and brown rice snacks is increasing due to the trend of preferring products that do not contain gluten, which causes allergies in some people.

Unlike wheat flour cookies, rice cookies are made by alphabetizing rice flour as the main ingredient through steam treatment, etc., and then mincing it, molding it into the desired cookie shape, drying it, and then frying it. However, when rice crackers are manufactured by frying, there is a possibility that trans fat contained in fried processed foods may affect cardiovascular disease and cause diseases such as diabetes, cancer, and allergies. In addition, rice snacks are currently being ignored by general consumers because they have a high rate of occurrence of off-flavors due to rancidity of fat during the distribution process, and their texture is harder than regular flour snacks.

Accordingly, recently, a method of manufacturing rice crackers using a puffing device has been used to produce rice crackers that are light and have a better texture because they are not fried.

In addition, due to the rapid increase in the elderly population, there is a demand for the launch of snacks or meal replacements targeting the elderly.

However, in the case of general snacks currently sold on the market, the ratio of nutrients to the daily nutrient standard is 5-6% carbohydrates, 4-5% protein, 15-20% fat, 15-30% saturated fat, and 4-4% sodium. It's about 19%. Meanwhile, even in the case of snacks manufactured using large amounts of grains such as brown rice, whole wheat, and quinoa, the fat and saturated fat content is typical, with 7% carbohydrates, 5% protein, 6% fat, 0% saturated fat, and 8% sodium. There was no significant difference in carbohydrate and protein content, although it was lower than that of snacks.

Accordingly, high-protein rice snacks are required to utilize isolated soy protein and increase the income of rice farmers in Korea.

Republic of Korea Patent No. 2165199 Republic of Korea Patent No. 1625612

The purpose of the present invention is to provide a method for producing high-protein rice snack balls that are sugar-free and low in calories.

In addition, another object of the present invention is to provide a high-protein rice snack prepared according to the above production method.

The method for producing the rice snack ball of the present invention to achieve the above object includes the steps of (A) mixing rice flour, isolated soy protein, and asparagus dietary fiber powder; (B) adding starch and anchovy extract to the mixed mixture and kneading it; and (C) extruding the dough into the shape of a snack ball and then drying it.

It may include 40 to 80 parts by weight of isolated soy protein, 1 to 10 parts by weight of asparagus dietary fiber powder, 10 to 30 parts by weight of starch, and 30 to 50 parts by weight of anchovy extract, based on 100 parts by weight of the rice flour.

In step (A), the rice flour may have been irradiated with microwaves.

The microwave irradiation may be performed for 2 to 10 minutes at a frequency of 2.4 to 2.6 GHz.

In step (A), the rice powder may be ground one or more types of rice selected from the group consisting of white rice, black rice, brown rice, glutinous rice, and barley.

In step (A), the isolated soy protein may be hydrolyzed with one or more proteolytic enzymes such as Neutrase, alcalase, or flavourzyme, and the hydrolysis rate may be 5 to 30%. there is.

In step (B), the starch may be cross-linked hydroxypropyl tapioca modified starch, RS4 type resistant starch obtained from corn, or a mixed starch thereof.

In step (B), the starch may be a mixture of cross-linked hydroxypropyl tapioca modified starch and RS4-type resistant starch obtained from corn at a weight ratio of 1:1-10.

In step (B), the anchovy extract may be an extract of a mixture of anchovy and rice flour at a weight ratio of 1:0.2-1.

In step (B), the anchovy extract may be obtained by hot water extracting a mixture of anchovies and rice flour at 80 to 120 ° C. for 30 to 150 minutes.

The rice powder may be brown rice powder.

Extrusion molding in step (C) may be performed by increasing the temperature from 60°C to 130 to 150°C at a temperature increase rate of 2 to 3°C.

Drying in step (C) may be performed by hot air drying.

The hot air drying may be performed at 80 to 130° C. for 10 to 30 minutes.

In addition, the high-protein rice snack ball of the present invention to achieve the above-mentioned other purposes can be manufactured according to the above manufacturing method.

The high-protein rice snack ball of the present invention has no sugar and is low in calories, so it can be consumed as a diet food for healthy weight loss and a meal replacement food that can replace a meal. It not only maintains crispness for a long time, but also has sensory properties. The castle is excellent.

Figure 1 is a photograph of a high-protein rice snack ball manufactured according to an embodiment of the present invention.

The present invention relates to a method for producing high-protein rice snack balls with no sugar and low calories, and to high-protein rice snack balls produced thereby.

Hereinafter, the present invention will be described in detail.

The method for producing a high-protein rice snack ball of the present invention includes the steps of (A) mixing rice flour, isolated soy protein, and asparagus dietary fiber powder; (B) adding starch and anchovy extract to the mixed mixture and kneading it; and (C) extruding the dough into the shape of a snack ball and then drying it.

First, in step (A), rice flour, isolated soy protein, and asparagus dietary fiber powder are mixed and then ground to an average particle size of 50 to 500 mesh, preferably 150 to 300 mesh.

Rice flour does not contain gluten-forming proteins, so it is difficult to form the network structure created during kneading, so rice flour alone cannot make a dough like wheat flour. Therefore, in order to increase the gluten content in order to make rice dough with viscoelasticity and extensibility, the present invention uses isolated soy protein with high glutamine content and asparagus dietary fiber powder that is advantageous for cross-linking.

The rice flour may be irradiated with a microwave. When mixed with isolated soy protein and asparagus dietary fiber powder, the rice flour pretreated with a microwave shows viscoelasticity and extensibility similar to that of wheat flour, and is softer and can be stored better.

When using regular rice flour that has not been irradiated with microwaves, even if soy protein isolate and asparagus dietary fiber powder are added, the viscoelasticity is weak and may not be easily dissolved in the oral cavity.

The microwave is irradiated at a frequency of 2.4 to 2.6 GHz and an output of 700 to 1000 Watt for 2 to 10 minutes, preferably 5 to 8 minutes. If the frequency, output, and time of the microwave are less than the lower limit, viscoelasticity and extensibility may be weak, and if it exceeds the upper limit, it may easily break after extrusion molding.

The rice powder is not particularly limited as long as it can be used to manufacture snacks, but is preferably ground at least one type of rice selected from the group consisting of white rice, black rice, brown rice, glutinous rice, and barley.

The isolated soy protein of the present invention is hydrolyzed, and 100 parts by weight of the isolated soy protein contains at least one proteolytic enzyme selected from the group consisting of Neutrase, alcalase, or flavourzyme. It is obtained by spraying 0.1 to 2 parts by weight and then treating it at a temperature of 40 to 60 ° C. for 2 to 5 hours. If non-hydrolyzed isolated soy protein is used, the rice snack ball may become hard and may not easily dissolve in the oral cavity, so it is preferable to use hydrolyzed soy protein isolate.

The hydrolysis rate of the hydrolyzed isolated soy protein thus obtained is 5 to 30%, preferably 8 to 25%, and more preferably 10 to 20%. If the hydrolysis rate is less than the lower limit, it may not be easily dissolved in the oral cavity and may be difficult to swallow, and if it exceeds the upper limit, bitterness and flavor may decrease and snack balls of uniform shapes may not be manufactured during extrusion molding.

The isolated soy protein is used in an amount of 40 to 80 parts by weight, preferably 50 to 60 parts by weight, based on 100 parts by weight of rice flour. If the content of isolated soy protein is less than the above lower limit, it does not show viscoelasticity and extensibility similar to when using wheat flour, and if it exceeds the above upper limit, it may deteriorate during extrusion molding.

The asparagus dietary fiber powder of the present invention is made by removing the fat of the asparagus powder, shaking it, filtering and washing it. It not only binds the rice flour and soy protein isolate and prevents it from becoming soggy over time, but also helps the absorption of protein in the body and provides sensory properties. improves performance.

The asparagus dietary fiber powder is used in an amount of 1 to 10 parts by weight, preferably 2 to 4 parts by weight, based on 100 parts by weight of rice flour. If the content of asparagus dietary fiber powder is less than the above lower limit, the rice flour and isolated soy protein are not bound, making molding difficult and the absorption rate of the protein in the body may be low. If the content of the asparagus dietary fiber powder is more than the above upper limit, it may taste dry and become soggy easily.

If the average particle diameter of the powder pulverized in step (A) is less than the lower limit, it may not maintain cohesion after compression molding and may easily break, and if it exceeds the upper limit, the snack may become hard and difficult to consume.

Next, in step (B), starch and anchovy extract are added to the mixture mixed in step (A) to prepare dough.

The starch further increases the binding force between rice flour and isolated soy protein, allowing it to be molded into the desired model during extrusion molding, as well as improving texture and sensory properties. The starch is used in an amount of 10 to 30 parts by weight, preferably 15 to 20 parts by weight, based on 100 parts by weight of rice flour. It is used as a weight part. If the starch content is less than the above lower limit, it may not be molded into the desired shape during extrusion molding, and if it exceeds the above upper limit, it may become hard after extrusion molding and the functionality may be reduced.

The starch may be cross-linked hydroxypropyl tapioca modified starch, RS4 type resistant starch obtained from corn, or a mixture of these starches. The RS4 type resistant starch can be obtained from corn, which contains RS4 type resistant starch. The RS4 type resistant starch has a predetermined total dietary fiber content and at the same time significantly increases physical properties such as water absorption rate and degree of gelatinization.

When the mixture of step (A) and cross-linked hydroxypropyl tapioca modified starch are used together, the texture is improved; When the mixture of step (A) and RS4 type resistant starch are used together, the texture is also improved and the solubility of the snack ball is improved. In addition, when both the mixture of step (A) and the tapioca modified starch and RS4 type resistant starch are used, texture and solubility can be further improved.

The starch of the present invention is preferably a mixture of cross-linked hydroxypropyl tapioca modified starch and RS4 type resistant starch obtained from corn at a weight ratio of 1:1-10, more preferably 1:3-5. If the content of RS4 type resistant starch obtained from corn based on cross-linked hydroxypropyl tapioca modified starch is less than the above lower limit, it may not be crispy and the sensory properties may be reduced, and if it is more than the upper limit, molding is difficult and it may not be sticky in the oral cavity. It may be difficult to dissolve in

The anchovy extract is used instead of water to prepare dough, and not only increases the protein content, but also helps protein absorption and produces soft snack balls, and is preferably used in an amount of 30 to 50 parts by weight based on 100 parts by weight of rice flour. It is used in an amount of 40 to 45 parts by weight. If the anchovy extract content is less than the lower limit, soft snack balls cannot be obtained, and if it exceeds the upper limit, the sensory properties may decrease and the snack balls may become hard.

The anchovy extract is prepared by mixing anchovies and rice powder at a weight ratio of 1:0.2-1, preferably 1:0.3-0.6, and water at a weight ratio of 1:5-50, then stirring at 80 to 120°C for 30 minutes. It is a liquid extract obtained by filtering hot water extraction for 150 minutes.

If the content of rice powder based on anchovies is less than the above lower limit, the fishy taste and smell of anchovies may be strong and a soft snack cannot be produced, and if it exceeds the above upper limit, the desired effect cannot be obtained.

The rice powder used in producing the anchovy extract is brown rice powder, and if one or more types of rice selected from the group consisting of white rice, black rice, glutinous rice, and barley are used, the anchovy fishy smell is not removed and a soft snack cannot be produced.

Next, in step (C), the dough prepared in step (B) is extruded into the shape of a snack ball and then dried.

The dough is put into an extruder and extruded into the shape of a snack ball using a mechanical extrusion method. The molding temperature is gelatinized by increasing the temperature from 60 ℃ to 130 to 150 ℃ at a temperature increase rate of 2 to 3 ℃, and then extruded into the shape of a snack ball when the set temperature (130 to 150 ℃) is reached. If the temperature and temperature increase rate are less than the lower limit, it is not gelatinized and cannot be consumed, and if it exceeds the upper limit, nutrients may be destroyed and some carbonized, reducing marketability.

The extruded snack balls are dried with hot air at 80 to 130° C. for 10 to 30 minutes to have a moisture content of 2 to 4%, thereby preventing deterioration of the product due to excessive moisture. When drying using other methods such as natural drying or cold air drying instead of the hot air drying, quality deterioration such as a fishy smell and hardening may occur, so it is preferable to use hot air drying.

If the hot air drying temperature and time are less than the lower limit, the moisture content may be high and deterioration may occur during distribution, and if it exceeds the upper limit, the taste and color of the snack may change and a fishy taste unique to anchovies may occur.

The high-protein rice snack ball prepared in this way has a protein content of 40 to 70% by weight, preferably 55 to 65% by weight.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is clear to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. It is natural that such variations and modifications fall within the scope of the attached patent claims.

Example 1.

Manufacturing of isolated soy protein

0.3 parts by weight of Neutrase was sprayed on 100 parts by weight of isolated soy protein (ISP) and then hydrolyzed at a temperature of 45° C. for 3 hours to obtain isolated soy protein with a hydrolysis rate of 12%.

Manufacturing of asparagus dietary fiber powder

After defatting the fat by adding 4 parts by weight of hexane to 100 parts by weight of asparagus powder, the residue was collected and dried, and then 1 L of 0.6% termamyl (Type LS, 120KNU/g, Novo) was added to the dried sample. After reacting at 95°C for 1 hour with continuous shaking, it was filtered and the residue was washed with hot water 5 times. The washed residue was washed three times with anhydrous ethanol, dried at room temperature, cooled at room temperature, dried in a hot air dryer at 50°C for 24 hours, ground, and filtered through a 20 mesh sieve to obtain asparagus dietary fiber powder of uniform particles. .

Preparation of anchovy extract

A mixture of deviscerated anchovies and brown rice flour at a weight ratio of 1:0.4 and water at a weight ratio of 1:10 was mixed, subjected to hot water extraction at 90°C for 60 minutes, and then filtered to obtain a liquid anchovy extract.

Manufacturing of high-protein rice snack balls

100 parts by weight of white rice flour irradiated with a microwave for 5 minutes at a frequency of 2.5 GHz and an output of 800 Watts, 55 parts by weight of the hydrolyzed isolated soy protein prepared above, and 3 parts by weight of the asparagus dietary fiber powder prepared above were mixed to obtain an average particle diameter of 200 mesh. Then, 16 parts by weight of functional starch (cross-linked hydroxypropyl tapioca modified starch: RS4 type resistant starch obtained from corn = weight ratio of 1:3) and 45 parts by weight of the anchovy extract prepared above were added to the pulverized product. Thus, the dough was prepared. The dough was put into an extruder and gelatinized by raising the temperature from 60°C to 140°C at a temperature increase rate of 3°C. When it reached 140°C, it was extruded into the shape of a snack ball to obtain a high-protein rice snack ball (Figure One).

Comparative Example 1. Use of general isolated soy protein

High-protein rice snack balls were obtained in the same manner as in Example 1, except that non-hydrolyzed general isolated soy protein was used instead of hydrolyzed isolated soy protein.

Comparative Example 2. Using regular rice flour

High-protein rice snack balls were obtained in the same manner as in Example 1, except that non-microwave-treated white rice flour was used instead of microwave-treated white rice flour.

Comparative Example 3. Omission of asparagus dietary fiber powder

A high-protein rice snack ball was obtained in the same manner as in Example 1, but without using asparagus dietary fiber powder.

Comparative Example 4. Use of regular starch

High-protein rice snack balls were obtained in the same manner as Example 1, except that regular sweet potato starch was used instead of functional starch.

Comparative Example 5. Anchovy extract omitted

High-protein rice snack balls were obtained in the same manner as in Example 1, except that water was used instead of anchovy extract.

<Test example>

Test Example 1. Measurement of hardness and crispness

The hardness and crispness of the rice snack balls prepared according to the Examples and Comparative Examples were measured using a texture analyzer (XA-XT2, England), and these are shown in Table 1 below.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Hardness (g) 19456.15 29451.07 26158.47 22946.58 30614.82 28896.40 crispy 85.12 20.45 25.11 28.75 18.06 19.15

As shown in Table 1 above, the rice snack ball prepared according to Example 1 of the present invention was confirmed to have superior hardness and crispness compared to the rice snack balls of Comparative Examples 1 to 5.

That is, it was confirmed that the rice snack balls of Example 1 of the present invention were not hard and crispy, but the rice snack balls of Comparative Examples 1 to 5 were hard and not crispy.

Test Example 2. Crispness measurement during storage period

Crispyness was measured in the same manner as Test Example 1 above.

division 0 day 10 days 30 days 40 days Example 1 85.12 84.81 84.28 83.61 Comparative Example 1 20.45 18.16 17.05 16.18 Comparative Example 2 25.11 24.29 23.43 22.99 Comparative Example 3 28.75 28.02 27.01 25.43 Comparative Example 4 18.06 16.51 15.49 14.51 Comparative Example 5 19.15 17.85 17.00 15.18

As shown in Table 2 above, it was confirmed that the rice snack balls prepared according to Example 1 of the present invention maintained their crispness over time compared to the rice snack balls of Comparative Examples 1 to 5.

Test Example 3. Measurement of water dissolution index and moisture adsorption index

The water solubility index (WAI) and water adsorption index (WSI) of rice snack balls prepared according to Examples and Comparative Examples were measured, and these are shown in [Table 3] below.

The moisture adsorption index was measured using the AACC method, where 25 mL of distilled water was added to 1 g of the sample, stirred in a constant temperature water bath at 30°C for 30 minutes, and then centrifuged at 3000 rpm for 20 minutes in a centrifuge. After drying the supernatant in a dry oven set at 105°C for 2 hours, the dried sample was cooled in a desiccator for 30 minutes, the weight of the solid content was measured, and the tube containing the precipitate was weighed after pouring the supernatant, using the following [Equation 1] and Each was calculated using [Equation 2].

[Equation 1]

[Equation 2]

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Water solubility index (%) 5.78 2.33 2.84 3.01 2.14 2.20 Moisture adsorption index (%) 6.41 2.59 3.10 3.31 2.28 2.41

As shown in Table 3 above, it was confirmed that the rice snack ball prepared according to Example 1 of the present invention had a higher water dissolution index and higher water adsorption index than the rice snack balls of Comparative Examples 1 to 5.

The high water solubility index and water adsorption index mean that it dissolves well in water when it comes into contact with water, meaning that it can quickly dissolve in the mouth when ingested. In other words, the rice snack ball of the present invention does not become soggy even when left in the air and can maintain its crispness for a long time, but it easily melts in the mouth when consumed, so even children and the elderly can easily consume it.

Test Example 4. Sensory test

The rice snack balls manufactured according to the Examples and Comparative Examples were subjected to a sensory test by 15 professional panelists with more than 3 years of experience in sensory testing in the food-related field, and were measured using a 9-point scale (the greater the degree, the closer to 9 points). This is shown in [Table 4] below.

-Appearance, taste, texture, overall preference: 1 point = very bad, 9 points = very good.

division Exterior taste Texture Comprehensive preference Example 1 7.15 7.31 7.82 7.59 Comparative Example 1 4.15 6.89 5.11 5.94 Comparative Example 2 4.52 6.18 4.35 4.92 Comparative Example 3 3.98 6.27 2.02 3.52 Comparative Example 4 3.55 3.24 2.51 3.05 Comparative Example 5 4.02 5.82 5.98 5.67

As shown in Table 4 above, it was confirmed that the rice snack balls manufactured according to Example 1 of the present invention were superior to the rice snack balls of Comparative Examples 1 to 5 in terms of appearance, taste, texture, and overall preference.

Claims (15)

(A) mixing rice flour, soy protein isolate, and asparagus dietary fiber powder;
(B) adding starch and anchovy extract to the mixed mixture and kneading it; and
(C) extruding the dough into the shape of a snack ball and then drying it,
A method of producing a high-protein rice snack ball, characterized in that the anchovy extract in step (B) is an extract of a mixture of anchovies and rice flour at a weight ratio of 1:0.2-1. The method of claim 1, comprising 40 to 80 parts by weight of soy protein isolate, 1 to 10 parts by weight of asparagus dietary fiber powder, 10 to 30 parts by weight of starch, and 30 to 50 parts by weight of anchovy extract, based on 100 parts by weight of the rice flour. Method for manufacturing high-protein rice snack balls. The method of claim 1, wherein in step (A), the rice flour is irradiated with microwaves. The method of claim 3, wherein the microwave irradiation is performed at a frequency of 2.4 to 2.6 GHz for 2 to 10 minutes. The method of manufacturing a high-protein rice snack ball according to claim 1, wherein the rice powder in step (A) is ground from one or more types of rice selected from the group consisting of white rice, black rice, brown rice, glutinous rice, and barley. The method of claim 1, wherein in step (A), the isolated soy protein is hydrolyzed with one or more proteolytic enzymes selected from Neutrase, alcalase, or flavourzyme, so that the hydrolysis rate is 5. A method for producing a high-protein rice snack ball, characterized in that the content is 30% to 30%. The method of claim 1, wherein the starch in step (B) is cross-linked hydroxypropyl tapioca modified starch, RS4 type resistant starch obtained from corn, or a mixed starch thereof. The high-protein rice snack according to claim 1, wherein the starch in step (B) is a mixture of cross-linked hydroxypropyl tapioca modified starch and RS4-type resistant starch obtained from corn at a weight ratio of 1:1-10. Ball manufacturing method. delete The method of claim 1, wherein the anchovy extract in step (B) is obtained by hot water extraction of a mixture of anchovies and rice flour at 80 to 120° C. for 30 to 150 minutes. The method of claim 1, wherein the rice flour is brown rice flour. The method of claim 1, wherein the extrusion molding in step (C) is performed by increasing the temperature from 60 ℃ to 130 to 150 ℃ at a temperature increase rate of 2 to 3 ℃. The method of claim 1, wherein the drying in step (C) is performed by hot air drying. The method of claim 13, wherein the hot air drying is performed at 80 to 130° C. for 10 to 30 minutes. A high-protein rice snack ball manufactured according to the manufacturing method of any one of claims 1 to 8 and 10 to 14.