KR102648055B1 - Method for manufacturing of high protein snack bowl and high protein snack bowl prepared thereby - Google Patents
Method for manufacturing of high protein snack bowl and high protein snack bowl prepared thereby Download PDFInfo
- Publication number
- KR102648055B1 KR102648055B1 KR1020210064706A KR20210064706A KR102648055B1 KR 102648055 B1 KR102648055 B1 KR 102648055B1 KR 1020210064706 A KR1020210064706 A KR 1020210064706A KR 20210064706 A KR20210064706 A KR 20210064706A KR 102648055 B1 KR102648055 B1 KR 102648055B1
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- South Korea
- Prior art keywords
- rice
- snack
- protein
- starch
- weight
- Prior art date
Links
- 235000011888 snacks Nutrition 0.000 title claims abstract description 77
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims description 17
- 108090000623 proteins and genes Proteins 0.000 title description 8
- 102000004169 proteins and genes Human genes 0.000 title description 8
- 241000209094 Oryza Species 0.000 claims abstract description 98
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 98
- 235000009566 rice Nutrition 0.000 claims abstract description 98
- 235000013312 flour Nutrition 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 31
- 241001454694 Clupeiformes Species 0.000 claims abstract description 30
- 235000019513 anchovy Nutrition 0.000 claims abstract description 30
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 25
- 229940001941 soy protein Drugs 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 244000003416 Asparagus officinalis Species 0.000 claims abstract 3
- 229920000294 Resistant starch Polymers 0.000 claims description 13
- 235000021254 resistant starch Nutrition 0.000 claims description 13
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 229920000881 Modified starch Polymers 0.000 claims description 10
- 239000004368 Modified starch Substances 0.000 claims description 10
- 235000019426 modified starch Nutrition 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000021329 brown rice Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 238000001125 extrusion Methods 0.000 claims description 9
- -1 hydroxypropyl Chemical group 0.000 claims description 9
- 238000007602 hot air drying Methods 0.000 claims description 7
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 229940071440 soy protein isolate Drugs 0.000 claims description 5
- 241000371652 Curvularia clavata Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 108010009355 microbial metalloproteinases Proteins 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 102000005158 Subtilisins Human genes 0.000 claims description 3
- 108010056079 Subtilisins Proteins 0.000 claims description 3
- 108010007119 flavourzyme Proteins 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000012054 meals Nutrition 0.000 abstract description 5
- 230000037219 healthy weight Effects 0.000 abstract description 2
- 235000020845 low-calorie diet Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 241000234427 Asparagus Species 0.000 description 18
- 235000019640 taste Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 6
- 210000000214 mouth Anatomy 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 238000001179 sorption measurement Methods 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000014510 cooky Nutrition 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019685 rice crackers Nutrition 0.000 description 3
- 235000021003 saturated fats Nutrition 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014089 extruded snacks Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
- 108010075550 termamyl Proteins 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/004—Compression moulding of paste, e.g. in the form of a ball or rope or other preforms, or of a powder or granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Confectionery (AREA)
Abstract
본 발명은 고단백 라이스 스낵볼의 제조방법 및 이에 따라 제조된 고단백 라이스 스낵볼에 관한 것으로 (A) 쌀가루, 분리대두단백 및 아스파라거스 식이섬유 분말을 혼합하는 단계; (B) 혼합된 혼합물에 전분 및 멸치 추출물을 첨가하여 반죽시키는 단계; 및 (C) 반죽물을 스낵볼의 형태로 압출성형한 후 건조시키는 단계;를 포함함으로써, 당이 없고 칼로리가 낮으므로 건강한 체중 감량을 위한 다이어트용 식품 및 한끼 식사로 대체할 수 있는 식사대용 식품으로 섭취할 수 있다.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
본 발명은 당이 없고 칼로리가 낮은 고단백 라이스 스낵볼의 제조방법 및 이에 따라 제조된 고단백 라이스 스낵볼에 관한 것이다.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.
식품시장이 매년 2.7%의 성장률을 기록하는데 반해 과자시장은 매년 10%의 성장을 보이고 있으며, 그 중 스낵과자시장은 2012년 기준 42만톤, 1조 38억으로 과자시장의 33%를 차지하고 있다. 이제 과자는 새로운 맛과 향으로 무장하고, 슈퍼푸드를 원료로 하여, 회사의 고유 라벨을 브랜드로 인식시켜 선호도를 높이고, 포장단위를 작고 다양하게 한 멀티 팩과 대용량 팩의 판매로 소비자의 구매를 증가시켰으며, 편의점이 스낵의 최대 판매처가 되었다.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.
과자 중에서도 기능성 과자시장은 국내뿐만 아니라 해외에서도 크게 증가하고 있는 추세인데, 저 나트륨, 저 칼로리 과자에 대한 요구도 날로 증가하고 있다. 일예로 미국 popchips사의 기름대신 고온, 고압 진공팽화공법으로 맛과 향을 유지시키며, 1회 제공량 당 100 kcal의 저칼로리 퍼프과자를 선보여 2년 만에 매출을 두 배로 증가시켰다. 또한, 소비자들은 원료의 원산지와 제조공정에 관심을 가지며, 일부 사람들에게 알레르기를 일으키는 글루텐이 들어 있지 않은 제품을 선호하는 추세로 인해 쌀, 현미 과자의 인기가 상승하고 있다.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.
밀가루 과자와 달리, 쌀과자는 쌀가루를 주원료로 하는 분말을 스팀 처리 등으로 알파화하여 떡을 제조한 다음, 이를 다지고 원하는 과자 모양으로 성형하고 건조한 다음 튀기는 공정을 거치게 된다. 그러나, 튀기는 방식에 의해 쌀과자를 제조할 경우에는 유탕처리 가공 식품에 포함되는 트랜스지방이 심혈관계 질환에 영향을 미치며, 당뇨병과 암, 그리고 알레르기 등의 질환을 유발할 수도 있다는 가능성이 제시되고 있을 뿐만 아니라, 유통 과정 중 지방의 산패에 의한 이미, 이취 발생 비율이 높고, 일반 밀가루 과자에 비해 그 조직감이 딱딱하기 때문에 현재 쌀과자는 일반 소비자들로부터 외면 당하고 있는 실정이다.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.
이에, 최근에는 유탕처리하지 않아 담백하면서도 조직감이 보다 우수한 쌀과자를 제조하기 위해 퍼핑 장치를 이용하여 쌀과자를 제조하는 방법이 이용되고 있다. 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.
또한, 노년층 인구의 급속한 증가로 실버계층을 대상으로 한 과자나 식사대용식의 출시가 요구되고 있다.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.
그러나 현재 시중에서 판매되고 있는 일반적인 과자의 경우, 1일 영양소 기준치에 대한 영양성분 비율이 탄수화물 5~6%, 단백질 4~5%, 지방 15~20%, 포화지방 15~30%, 나트륨 4~19% 정도이다. 한편, 현미, 통밀, 퀴노아 등 의 곡물을 다량 사용하여 제조된 과자의 경우에도 탄수화물 7%, 단백질 5%, 지방 6%, 포화지방 0%, 나트륨 8%로 지방과 포화지방의 함량이 일반적인 과자에 비해 낮을 뿐 탄수화물, 단백질 함량은 큰 차이가 없었다.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.
이에, 분리대두단백의 활용과 우리나라 쌀 생산농가의 소득증대를 위해 고 단백 라이스스낵이 요구되고 있다.Accordingly, high-protein rice snacks are required to utilize isolated soy protein and increase the income of rice farmers in Korea.
본 발명의 목적은 당이 없고 칼로리가 낮은 고단백 라이스 스낵볼을 제조하는 방법을 제공하는데 있다.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.
또한, 본 발명의 다른 목적은 상기 제조방법에 따라 제조된 고단백 라이스스낵을 제공하는데 있다.In addition, another object of the present invention is to provide a high-protein rice snack prepared according to the above production method.
상기한 목적을 달성하기 위한 본 발명의 라이스 스낵볼을 제조하는 방법은 (A) 쌀가루, 분리대두단백 및 아스파라거스 식이섬유 분말을 혼합하는 단계; (B) 상기 혼합된 혼합물에 전분 및 멸치 추출물을 첨가하여 반죽시키는 단계; 및 (C) 상기 반죽물을 스낵볼의 형태로 압출성형한 후 건조시키는 단계;를 포함할 수 있다.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.
상기 쌀가루 100 중량부에 대하여 분리대두단백 40 내지 80 중량부, 아스파라거스 식이섬유 분말 1 내지 10 중량부, 전분 10 내지 30 중량부 및 멸치 추출물 30 내지 50 중량부를 포함할 수 있다.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.
상기 (A)단계에서 쌀가루는 마이크로파로 조사된 것일 수 있다.In step (A), the rice flour may have been irradiated with microwaves.
상기 마이크로파 조사는 2.4 내지 2.6 GHz의 주파수로 2 내지 10분 동안 수행될 수 있다.The microwave irradiation may be performed for 2 to 10 minutes at a frequency of 2.4 to 2.6 GHz.
상기 (A)단계에서 쌀가루는 백미, 흑미, 현미, 찹쌀 및 보리로 이루어진 군에서 선택된 1종 이상의 쌀을 분쇄한 것일 수 있다.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.
상기 (A)단계에서 분리대두단백은 뉴트라제(Neutrase), 알칼라제(alcalase) 또는 플라보자임(flavourzyme) 중 하나 이상의 단백질 가수분해 효소로 가수분해되어 가수 분해율이 5 내지 30%인 것일 수 있다.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.
상기 (B)단계에서 전분은 가교결합된 하이드록시프로필 타피오카 변성전분, 옥수수에서 수득된 RS4형 저항성 전분 또는 이들의 혼합전분일 수 있다.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.
상기 (B)단계에서 전분은 가교결합된 하이드록시프로필 타피오카 변성전분 및 옥수수에서 수득된 RS4형 저항성 전분이 1 : 1-10의 중량비로 혼합된 것일 수 있다.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.
상기 (B)단계에서 멸치 추출물은 멸치와 쌀가루를 1 : 0.2-1의 중량비로 혼합한 혼합물의 추출물일 수 있다.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.
상기 (B)단계에서 멸치 추출물은 멸치와 쌀가루의 혼합물을 80 내지 120 ℃에서 30 내지 150분 동안 열수추출한 것일 수 있다.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.
상기 쌀가루는 현미가루일 수 있다.The rice powder may be brown rice powder.
상기 (C)단계에 압출성형은 2 내지 3 ℃의 승온속도로 60 ℃에서 130 내지 150 ℃까지 온도를 상승시켜 수행될 수 있다.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.
상기 (C)단계에 건조는 열풍건조로 수행될 수 있다.Drying in step (C) may be performed by hot air drying.
상기 열풍건조는 80 내지 130 ℃에서 10 내지 30분 동안 수행될 수 있다.The hot air drying may be performed at 80 to 130° C. for 10 to 30 minutes.
또한, 상기한 다른 목적을 달성하기 위한 본 발명의 고단백 라이스 스낵볼은 상기 제조방법에 따라 제조될 수 있다.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.
본 발명의 고단백 라이스 스낵볼은 당이 없고 칼로리가 낮으므로 건강한 체중 감량을 위한 다이어트용 식품 및 한끼 식사로 대체할 수 있는 식사대용 식품으로 섭취할 수 있으며, 장시간 바삭함을 유지할 수 있을 뿐만 아니라, 관능성이 우수하다.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.
도 1은 본 발명의 일 실시예에 따라 제조된 고단백 라이스 스낵볼을 촬영한 것이다.Figure 1 is a photograph of a high-protein rice snack ball manufactured according to an embodiment of the present invention.
본 발명은 당이 없고 칼로리가 낮은 고단백 라이스 스낵볼의 제조방법 및 이에 따라 제조된 고단백 라이스 스낵볼에 관한 것이다.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.
이하, 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
본 발명의 고단백 라이스 스낵볼을 제조하는 방법은 (A) 쌀가루, 분리대두단백 및 아스파라거스 식이섬유 분말을 혼합하는 단계; (B) 상기 혼합된 혼합물에 전분 및 멸치 추출물을 첨가하여 반죽시키는 단계; 및 (C) 상기 반죽물을 스낵볼의 형태로 압출성형한 후 건조시키는 단계;를 포함한다.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.
먼저, 상기 (A)단계에서는 쌀가루, 분리대두단백 및 아스파라거스 식이섬유 분말을 혼합한 후 평균입경이 50 내지 500 mesh, 바람직하게는 150 내지 300 mesh가 되도록 분쇄한다.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.
쌀가루에는 글루텐 형성 단백질이 없어 반죽할 때 만들어지는 그물망 구조를 형성하기 어려워 쌀가루 그 자체만으로 밀가루와 같은 반죽을 만들 수 없다. 따라서 점탄성 및 신장성이 있는 쌀 반죽을 만들기 위하여 글루텐의 함량을 높일 수 있도록 본 발명에서는 글루타민 함량이 높은 분리대두단백질 및 가교결합에 유리한 아스파라거스 식이섬유 분말을 사용한다.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.
상기 쌀가루는 마이크로파로 조사된 것을 이용할 수 있는데, 마이크로파로 전처리된 쌀가루는 분리대두단백 및 아스파라거스 식이섬유 분말과 혼합 시 밀가루를 사용할 때와 유사한 점탄성 및 신장성을 보이며 더욱 부드럽고 저장성이 증대될 수 있다. 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.
마이크로파로 조사되지 않은 일반 쌀가루를 사용하는 경우에는 분리대두단백 및 아스파라거스 식이섬유 분말을 첨가하더라도 점탄성이 약하며 구강 내에서 쉽게 용해되지 않을 수 있다. 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.
상기 마이크로파는 2.4 내지 2.6 GHz의 주파수, 700 내지 1000 Watt의 출력으로 2 내지 10분, 바람직하게는 5 내지 8분 동안 조사된다. 마이크로파의 주파수, 출력 및 시간이 상기 하한치 미만인 경우에는 점탄성 및 신장성이 약할 수 있으며, 상기 상한치 초과인 경우에는 압출성형한 후 쉽게 부서질 수 있다. 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.
상기 쌀가루는 스낵을 제조할 수 있는 것이라면 특별히 한정되지 않지만, 바람직하게는 백미, 흑미, 현미, 찹쌀 및 보리로 이루어진 군에서 선택된 1종 이상의 쌀을 분쇄한 것일 수 있다. 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.
본 발명의 분리대두단백은 가수분해된 것으로서, 분리대두단백 100 중량부에 뉴트라제(Neutrase), 알칼라제(alcalase) 또는 플라보자임(flavourzyme)로 이루어진 군에서 선택된 1종 이상의 단백질 가수분해 효소 0.1 내지 2 중량부를 분사한 다음 40 내지 60 ℃의 온도로 2 내지 5시간 동안 처리하여 수득한다. 가수분해하지 않은 분리대두단백을 사용하는 경우에는 라이스 스낵볼이 단단해지고 구강 내에서 쉽게 용해되지 않을 수 있으므로 가수분해한 분리대두단백을 사용하는 것이 바람직하다.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.
이렇게 수득된 가수분해 분리대두단백의 가수 분해율은 5 내지 30%, 바람직하게는 8 내지 25%, 더욱 바람직하게는 10 내지 20%이다. 가수 분해율이 상기 하한치 미만인 경우에는 구강 내에서 쉽게 용해되지 않고 목넘김이 힘들 수 있으며, 상기 상한치 초과인 경우에는 쓴맛 및 풍미가 저하되고 압출성형 시 균일한 형상의 스낵볼이 제조되지 않을 수 있다. 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.
상기 분리대두단백은 쌀가루 100 중량부에 대하여 40 내지 80 중량부, 바람직하게는 50 내지 60 중량부로 사용된다. 분리대두단백의 함량이 상기 하한치 미만인 경우에는 밀가루를 사용할 때와 유사한 점탄성 및 신장성을 보이지 않으며, 상기 상한치 초과인 경우에는 압출성형 시 변질될 수 있다. 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.
본 발명의 아스파라거스 식이섬유 분말은 아스파라거스 분말의 지방을 제거한 후 진탕시킨 다음 여과하여 수세한 것으로서, 쌀가루와 분리대두단백이 결착되도록 하며 시간이 지나도 눅눅해지지 않도록 할 뿐만 아니라 체내에 단백질의 흡수를 돕고 관능성을 향상시킨다.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.
상기 아스파라거스 식이섬유 분말은 쌀가루 100 중량부에 대하여 1 내지 10 중량부, 바람직하게는 2 내지 4 중량부로 사용된다. 아스파라거스 식이섬유 분말의 함량이 상기 하한치 미만인 경우에는 쌀가루와 분리대두단백을 결착되지 않아 성형이 어렵고 단백질의 체내 흡수율이 낮을 수 있으며, 상기 상한치 초과인 경우에는 텁텁한 맛이 나고 오히려 쉽게 눅눅해질 수 있다. 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.
상기 (A)단계에서 분쇄된 분말의 평균입경이 상기 하한치 미만인 경우에는 압축성형 후에 결착력을 유지하지 못하여 쉽게 부서질 수 있으며, 상기 상한치 초과인 경우에는 스낵이 단단해져 섭취가 힘들 수 있다.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.
다음으로, 상기 (B)단계에서는 상기 (A)단계에서 혼합된 혼합물에 전분 및 멸치 추출물을 첨가하여 반죽물을 제조한다.Next, in step (B), starch and anchovy extract are added to the mixture mixed in step (A) to prepare dough.
상기 전분은 쌀가루와 분리대두단백의 결합력을 더욱 높여 압출성형 시 원하는 모형으로 성형되도록 할 뿐만 아니라 식감 및 관능성을 높이는 것으로서, 쌀가루 100 중량부에 대하여 10 내지 30 중량부, 바람직하게는 15 내지 20 중량부로 사용된다. 전분의 함량이 상기 하한치 미만인 경우에는 압출성형 시 원하는 모양으로 성형되지 않을 수 있으며, 상기 상한치 초과인 경우에는 압출성형 후 단단해지고 관능성이 저하될 수 있다.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.
상기 전분으로는 가교결합된 하이드록시프로필 타피오카 변성전분, 옥수수에서 수득된 RS4형 저항성 전분 또는 이들의 혼합전분을 사용할 수 있다. 상기 RS4형 저항성 전분은 옥수수로부터 수득될 수 있는데, 상기 옥수수에는 RS4형 저항성 전분이 함유되어 있다. 상기 RS4형 저항성 전분은 소정의 총 식이섬유 함량을 가지면서 동시에 수분 흡수율, 알파화도 등과 같은 물성을 크게 증가시킨다.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.
상기 (A)단계의 혼합물과 가교결합된 하이드록시프로필 타피오카 변성전분을 함께 사용하는 경우에는 조직감을 향상시키며; 상기 (A)단계의 혼합물과 RS4형 저항성 전분을 함께 사용하는 경우 역시 조직감을 향상시키고 더불어 스낵볼의 용해성을 향상시킨다. 또한, 상기 (A)단계의 혼합물과 상기 타피오카 변성전분 및 RS4형 저항성 전분을 모두 사용하는 경우에는 조직감 및 용해성이 더욱 향상될 수 있다.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.
본 발명의 전분은 바람직하게 가교결합된 하이드록시프로필 타피오카 변성전분 및 옥수수에서 수득된 RS4형 저항성 전분이 1 : 1-10의 중량비, 더욱 바람직하게는 1 : 3-5의 중량비로 혼합된다. 가교결합된 하이드록시프로필 타피오카 변성전분을 기준으로 옥수수에서 수득된 RS4형 저항성 전분의 함량이 상기 하한치 미만인 경우에는 바삭하지 않고 관능성이 저하될 수 있으며, 상기 상한치 초과인 경우에는 성형이 어렵고 구강 내에서 용해되기 어려울 수 있다. 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
상기 멸치 추출물은 물 대신 사용하여 반죽물을 제조하며, 단백질의 함량을 높일 뿐만 아니라 단백질의 흡수를 돕고 부드러운 스낵볼이 제조되도록 하는 것으로서, 쌀가루 100 중량부에 대하여 30 내지 50 중량부, 바람직하게는 40 내지 45 중량부로 사용된다. 멸치 추출물의 함량이 상기 하한치 미만인 경우에는 부드러운 스낵볼을 수득할 수 없으며, 상기 상한치 초과인 경우에는 관능성이 저하되고 오히려 스낵볼이 단단해질 수 있다.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.
상기 멸치 추출물은 멸치와 쌀가루를 1 : 0.2-1의 중량비, 바람직하게는 1 : 0.3-0.6의 중량비로 혼합된 혼합물과 물을 1 : 5-50의 중량비로 혼합한 후 80 내지 120 ℃에서 30 내지 150분 동안 열수추출한 것을 여과한 액상의 추출물이다. 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.
멸치를 기준으로 쌀가루의 함량이 상기 하한치 미만인 경우에는 멸치의 비린맛과 냄새가 강할 수 있고 부드러운 스낵을 제조할 수 없으며, 상기 상한치 초과인 경우에는 원하는 효과를 얻을 수 없다.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.
상기 멸치 추출물을 제조 시 사용되는 쌀가루는 현미가루로서, 백미, 흑미, 찹쌀 및 보리로 이루어진 군에서 선택된 1종 이상의 쌀을 분쇄한 것을 이용하면 멸치 비린내가 제거되지 않고 부드러운 스낵을 제조할 수 없다. 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.
다음으로, 상기 (C)단계에서는 상기 (B)단계에서 제조된 반죽물을 스낵볼의 형태로 압출성형한 후 건조시킨다.Next, in step (C), the dough prepared in step (B) is extruded into the shape of a snack ball and then dried.
상기 반죽물을 압출성형기에 투입하여 기계적인 압출성형 방식으로 스낵볼의 형태로 압출성형한다. 성형 온도는 2 내지 3 ℃의 승온속도로 60 ℃에서 130 내지 150 ℃까지 온도를 상승시켜 호화시킨 후 설정한 온도(130 내지 150 ℃)에 도달하면 스낵볼의 형태로 압출성형한다. 상기 온도 및 승온속도가 상기 하한치 미만인 경우에는 호화되지 않아 섭취하는 것이 불가능하며, 상기 상한치 초과인 경우에는 영양소가 파괴되며 일부 탄화되어 상품성이 저하될 수 있다.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.
상기 압출성형된 스낵볼은 80 내지 130 ℃에서 10 내지 30분 동안 열풍건조시켜 수분함량이 2 내지 4%가 되도록 함으로써 수분 과다로 인해 제품이 변질되는 것을 방지한다. 상기 열풍건조 대신 자연건조, 냉풍건조 등의 다른 방식으로 건조시키는 경우에는 비린내가 발생하고 단단해지는 등의 품질 저하가 발생될 수 있으므로 열풍건조를 이용하는 것이 바람직하다.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.
상기 열풍건조 온도 및 시간이 상기 하한치 미만인 경우에는 수분함량이 높아 유통 중 변질될 수 있으며, 상기 상한치 초과인 경우에는 스낵의 맛과 색이 변색되고 멸치 특유의 비린맛이 발생할 수 있다.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.
이와 같이 제조된 고단백 라이스 스낵볼은 단백질 함량은 40 내지 70 중량%, 바람직하게는 55 내지 65 중량%이다.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.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.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.
실시예 1.Example 1.
분리대두단백의 제조Manufacturing of isolated soy protein
분리대두단백(ISP) 100 중량부에 뉴트라제(Neutrase) 0.3 중량부를 분사한 후 45 ℃의 온도에서 3시간 동안 가수분해하여 가수 분해율이 12%인 분리대두단백을 수득하였다. 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%.
아스파라거스 식이섬유 분말의 제조Manufacturing of asparagus dietary fiber powder
아스파라거스 분말 100 중량부에 4 중량부의 헥산을 첨가하여 지방을 탈지시킨 후 잔사를 수거하여 건조시킨 다음 건조된 시료에 0.6% 터마밀(Termamyl: type LS, 120KNU/g, Novo사) 1 L를 가하여 95 ℃에서 계속적으로 진탕하면서 1시간 동안 반응시킨 후 여과하여 잔사를 열수로 5회 수세하였다. 수세한 잔사를 무수에탄올로 3회 수세한 후 상온에서 건조시킨 다음 실온에서 냉각하고 24시간 동안 50 ℃의 열풍건조기로 건조한 다음 마쇄하여 20 mesh 체에 걸러 균일한 입자의 아스파라거스 식이섬유 분말을 수득하였다.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. .
멸치 추출물의 제조Preparation of anchovy extract
내장이 제거된 멸치와 현미쌀가루를 1 : 0.4의 중량비로 혼합한 혼합물과 물을 1 : 10의 중량비로 혼합하여 90 ℃에서 60분 동안 열수추출한 후 여과하여 액상의 멸치 추출물을 수득하였다.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.
고단백 라이스 스낵볼의 제조Manufacturing of high-protein rice snack balls
2.5 GHz의 주파수, 800 Watt의 출력으로 5분 동안 마이크로파 조사한 백미 쌀가루 100 중량부, 상기 제조된 가수분해 분리대두단백 55 중량부, 상기 제조된 아스파라거스 식이섬유 분말 3 중량부를 혼합하여 평균입경이 200 mesh가 되도록 분쇄한 다음 상기 분쇄물에 기능성 전분(가교결합된 하이드록시프로필 타피오카 변성전분 : 옥수수에서 수득된 RS4형 저항성 전분 = 1 : 3의 중량비) 16 중량부 및 상기 제조된 멸치 추출물 45 중량부를 첨가하여 반죽물을 제조하였다. 상기 반죽물을 압출성형기에 투입하여 3 ℃의 승온속도로 60 ℃에서 140 ℃까지 온도를 상승시켜 호화시킨 후 140 ℃에 도달하면 스낵볼의 형태로 압출성형하여 고단백 라이스 스낵볼을 수득하였다(도 1).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).
비교예 1. 일반 분리대두단백 사용Comparative Example 1. Use of general isolated soy protein
상기 실시예 1과 동일하게 실시하되, 가수분해한 분리대두단백 대신 가수분해하지 않은 일반 분리대두단백을 사용하여 고단백 라이스 스낵볼을 수득하였다. 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.
비교예 2. 일반 쌀가루 사용Comparative Example 2. Using regular rice flour
상기 실시예 1과 동일하게 실시하되, 마이크로파 처리된 백미 쌀가루 대신 마이크로파 처리되지 않은 백미 쌀가루를 사용하여 고단백 라이스 스낵볼을 수득하였다. 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.
비교예 3. 아스파라거스 식이섬유 분말 생략Comparative Example 3. Omission of asparagus dietary fiber powder
상기 실시예 1과 동일하게 실시하되, 아스파라거스 식이섬유 분말을 사용하지 않고 고단백 라이스 스낵볼을 수득하였다.A high-protein rice snack ball was obtained in the same manner as in Example 1, but without using asparagus dietary fiber powder.
비교예 4. 일반 전분 사용Comparative Example 4. Use of regular starch
상기 실시예 1과 동일하게 실시하되, 기능성 전분 대신 일반 고구마 전분을 사용하여 고단백 라이스 스낵볼을 수득하였다.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.
비교예 5. 멸치 추출물 생략Comparative Example 5. Anchovy extract omitted
상기 실시예 1과 동일하게 실시하되, 멸치 추출물 대신 물을 사용하여 고단백 라이스 스낵볼을 수득하였다.High-protein rice snack balls were obtained in the same manner as in Example 1, except that water was used instead of anchovy extract.
<시험예><Test example>
시험예 1. 경도 및 바삭함 측정Test Example 1. Measurement of hardness and crispness
실시예 및 비교예에 따라 제조된 라이스 스낵볼을 texture analyzer(XA-XT2, England)로 경도(hardness) 및 바삭함(crispiness)을 측정하였으며, 이를 하기 [표 1]에 나타내었다.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.
위 표 1에 나타낸 바와 같이, 본 발명의 실시예 1에 따라 제조된 라이스 스낵볼은 비교예 1 내지 5의 라이스 스낵볼에 비하여 경도가 우수하며 바삭한 것을 확인하였다.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.
즉, 본 발명의 실시예 1의 라이스 스낵볼은 단단하지 않고 바삭하지만, 비교예 1 내지 5의 라이스 스낵볼은 단단하고 바삭하지 않은 것을 확인하였다.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.
시험예 2. 저장기간 동안 바삭함 측정Test Example 2. Crispness measurement during storage period
상기 시험예 1과 동일한 방법으로 바삭함을 측정하였다.Crispyness was measured in the same manner as Test Example 1 above.
위 표 2에 나타낸 바와 같이, 본 발명의 실시예 1에 따라 제조된 라이스 스낵볼은 비교예 1 내지 5의 라이스 스낵볼에 비하여 시간이 경과하여도 바삭함을 유지하는 것을 확인하였다. 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.
시험예 3. 수분 용해지수 및 수분 흡착지수 측정Test Example 3. Measurement of water dissolution index and moisture adsorption index
실시예 및 비교예에 따라 제조된 라이스 스낵볼의 수분용해지수(WAI), 수분흡착지수(WSI)를 측정하였으며, 이를 하기 [표 3]에 나타내었다. 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.
수분흡착지수 측정방법은 AACC방법을 이용하여 시료 1 g에 증류수 25 mL을 가하여 30 ℃의 항온수조에서 30분간 교반한 후 원심분리기에서 3000 rpm으로 20분간 원심분리하였다. 상등액을 105 ℃로 설정된 dry oven에서 2시간 건조한 후 건조된 시료를 데시케이터에서 30분간 방냉한 다음 고형분 무게를 측정하고, 상등액을 따른 후 침전물을 포함한 튜브를 칭량하여 하기 [수학식 1] 및 [수학식 2]를 이용하여 각각 계산하였다.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].
[수학식 1][Equation 1]
[수학식 2][Equation 2]
위 표 3에 나타낸 바와 같이, 본 발명의 실시예 1에 따라 제조된 라이스 스낵볼은 비교예 1 내지 5의 라이스 스낵볼에 비하여 수분 용해지수 및 수분 흡착지수가 높은 것을 확인하였다.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.
상기 수분 용해지수 및 수분 흡착지수가 높다는 것은 물에 닿으면 물에 잘 용해된다는 것으로서, 섭취 시 입안에서 빨리 용해될 수 있다는 것을 의미한다. 즉, 본 발명의 라이스 스낵볼은 공기 중에 방치시에도 눅눅해지지 않고 장시간 바삭함을 유지할 수 있지만, 섭취시에는 입에서 쉽게 녹아 어린이나 노인들도 편하게 섭취할 수 있다.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.
시험예 4. 관능검사 Test Example 4. Sensory test
실시예 및 비교예에 따라 제조된 라이스 스낵볼을 식품관련 분야에서 3년 이상의 관능검사 경력을 지닌 전문패널 15명으로 하여금 관능검사를 실시하여 9점 척도법(정도가 클수록 9점에 가까움)으로 측정하였으며, 이를 하기 [표 4]에 나타내었다.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.
-외관, 맛, 조직감, 종합적인 기호도: 1점= 매우 나쁘다, 9점= 매우 좋다.-Appearance, taste, texture, overall preference: 1 point = very bad, 9 points = very good.
위 표 4에 나타낸 바와 같이, 본 발명의 실시예 1에 따라 제조된 라이스 스낵볼은 비교예 1 내지 5의 라이스 스낵볼에 비하여 외관, 맛, 조직감, 종합적인 기호도 모두 우수한 것을 확인하였습니다.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)
(B) 상기 혼합된 혼합물에 전분 및 멸치 추출물을 첨가하여 반죽시키는 단계; 및
(C) 상기 반죽물을 스낵볼의 형태로 압출성형한 후 건조시키는 단계;를 포함하며,
상기 (B)단계에서 멸치 추출물은 멸치와 쌀가루를 1 : 0.2-1의 중량비로 혼합한 혼합물의 추출물인 것을 특징으로 하는 고단백 라이스 스낵볼의 제조방법.(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.
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