KR20070057543A - Method for making soy popping snack - Google Patents

Abstract

A method of manufacturing a puffed snack by mixing bean flour with a high content of protein with cereal flour is provided. The snack has excellent organoleptic properties and has a prophylactic effect in adult disease such as osteoporosis prevention, a reduction in blood cholesterol levels, anticancer and immunoactivity improvement and thus is useful as a snack product for an old person who has poor chewing function and digestion function. Firstly, a bean is ground to produce bean flour. Secondly, cereal is soaked in water, dewatered and ground to produce cereal flour. Lastly, 20 to 30% by weight of the bean flour is mixed with 70 to 80% by weight of the cereal flour, heated with steam at 90 to 110deg.C for 20 to 40min, shaped into column form with a moisture content of less than 10%, hardened, cut into 3 to 6mm in thickness, dried, compressed and then puffed. The beans are any one selected from a soybean, black soybean, kidney bean, garden pea, Wooltalikong(Phaseolus ssp.), sword bean, soybean for bean sprouts, Rhynchosia volubilis, small black bean and green bean. The cereal is any one selected from regular rice, glutinous rice, brown rice, barley, wheat and corn. The compressing and puffing is achieved at a pressure of 1 to 30kg/cm^2 and a die temperature of 130 to 170deg.C for 1 to 3 seconds.

Description

Method for making soy-popped snacks {Method for making soy popping snack}

Figure 1a is a photograph showing a soybean-containing snack puffed at 120 ℃ temperature of Test Example 1.

1B is a photograph showing a soy-containing snack puffed at a temperature of 150 ° C. of Test Example 1. FIG.

Figure 1c is a photograph showing a soybean-containing snack swelled at 200 ℃ temperature of Test Example 1.

1D is a photograph showing a soy-containing snack puffed at a temperature of 250 ° C. in Test Example 1. FIG.

Figure 2a is a photograph showing a puffed snack containing 10% by weight of soybeans of Test Example 2.

Figure 2b is a photograph showing a puffed snack containing 20% by weight of soybeans of Test Example 2.

Figure 2c is a photograph showing a puffed snack containing 30% by weight of soybeans of Test Example 2.

Figure 2d is a photograph showing a puffed snack containing 40% by weight of soybeans of Test Example 2.

Figure 2e is a photograph showing a puffed snack containing 50% by weight of soybeans of Test Example 2.

The present invention relates to a method for producing a soy-containing puffed snack, and more particularly, to powder and mix soybeans and cereals, and then to increase the nutrition, physiological activity and the like by cooking, forming, cutting, drying, and swelling. The present invention relates to a method for producing a soy-swelled soybean snack that is soft and easy to eat even by elderly people with low mastication and digestion by using soy containing a large amount of ingredients.

In Korea, due to the recent increase in the number of adult diseases and senile diseases caused by the westernization of the diet, it is a big problem in society and the expenditure of health and medical expenses is also increasing in the country. In particular, the low birthrate promotion policy, which suppresses population growth until the 1990s, has led to the world's fastest aging society. In 2020, the proportion of the elderly population will be over 15%. At the national level, many efforts to improve the quality of life of the elderly are urgently needed.

Many studies show that diet is very important for improving the quality of life of the elderly. In the elderly, it is difficult to eat a balanced diet due to decreased appetite, weakened chewing function, and reduced digestive ability.

The anxiety and fear of senile diseases also have side effects due to the untested abuse of health supplements, and many environmental factors such as elderly households due to nuclear familyization, the rapid increase in elderly living alone, and family dismantling due to economic recession. Due to the large-scale increase in low-income seniors and the resulting domestic labor, such as cooking, there is a concern about poor nutrition. In addition, many countries are concerned about the aging society due to the lack of realistic elderly welfare policies and the lack of prevention, treatment and support programs for senile diseases. In particular, senile diseases such as osteoporosis prevent the elderly from living in human quality of life, and the national medical welfare budget for the prevention and treatment of the elderly is increasing rapidly.

Soybean is a material of processed foods such as tofu, soybean paste, soy sauce, cheonggukjang and red pepper paste. Processed foods using these beans play an important role as a seasoning source as well as an important protein source and occupy a very important position in Korean food culture.

Even today, foods made with soybeans have played a very important role in our diet. Recently, studies on the physiological activity of soybeans have been actively conducted, and osteoporosis prevention, blood cholesterol lowering effect, anticancer and human immune function, Efficacy in preventing cardiovascular diseases has been revealed.

The nutritional superiority of soybeans has been elucidated by many scholars. In particular, many studies have been attempted on soy isoflavones. Isoflavones improve women's postmenopausal symptoms, and are known to be effective in treating osteoporosis, obesity, anti-aging and cardiovascular disease.

Soybeans have a very effective physiological effect on the human body, and in particular, it is considered a very suitable food for the elderly, but there is a neglected study of improving the physical properties so that the elderly can easily consume. Therefore, the Korean people have been widely ingested for a long time, and it is very timely to develop healthy foods by improving the physical properties so that the elderly can easily consume them using beans that are said to be excellent in preventing senile diseases.

An object of the present invention is to provide a method for producing a soy bean swelling snack having a soft tissue and excellent taste for easy ingestion for the elderly with low mastication and digestive function in order to prevent the above-mentioned senile diseases and improve the quality of life of the elderly. It is done.

Bean swelling snack prepared by the present invention is finely pulverized soybeans with high protein content and mixed with cereals to increase the beans, and through the drying process so that the beans are mixed uniformly in rice to prepare a pupa and swelling it is excellent in preference Soft tissue makes it easy for older people to eat.

In order to achieve the above-mentioned object, a method for preparing a soybean-swelled snack of the present invention comprises the steps of (1) pulverizing soybean to obtain soy powder, (2) immersing cereals in water and then removing water (3) mixing soybean powder and cereal powder, (4) forming a mixture of soybean powder and cereal powder, forming and solidifying the powder, and (5) molding the solidified bean powder and cereal powder. Cutting and drying the step, (6) comprising the step of squeezing the molded product of the dried soybean powder and grain powder and then swelling.

Beans are used for food in the preparation of the puffed snack containing soybean of the present invention, as long as it can be used as a raw material for making snacks can be used. As one example of such beans in the present invention, any one or more selected from soybean (medium soybean), black bean, kidney bean, pea, hedge bean, small bean, bean sprout bean, rat eye bean, chestnut bean, and cheongtae can be used.

The grains of the soybean-containing puffed snack of the present invention may be used to provide starch for snacks, and any grains capable of supplying starch in conventional snack production may be used. One example of such cereals in the present invention may be any one or more selected from non-glutinous rice, glutinous rice, brown rice, barley, wheat, corn.

Beans and cereals in the preparation of the snacks of the present invention may be powdered and mixed, respectively, and then cooked, molded, cut, dried and expanded.

Beans and grains in the above can be ground using a grinder, respectively. At this time, soybeans and grains are mixed, so it is good to grind and mix to have the same particle size.

In the present invention, soybeans can be obtained by immersing in water to remove the intrinsic smell of soybeans, then drained and pulverized using a crusher, or pulverized soybeans using a pulverizer without immersion and draining process. . When the bean is immersed in water in the above can be immersed in water at room temperature for 30 minutes to 2 hours.

On the other hand, a solution containing a functional substance may be used instead of water to remove soy odor that is inherent in beans. At this time, the functional material may use any one or more selected from sugar alcohol, mugwort, sugar, salt.

In the solution containing sugar alcohol, any one or more selected from xylitol, maltitol, erythritol, palatinose, and galactitol may be used in an amount of 30 to 50 parts by weight based on 100 parts by weight of purified water.

As the solution containing the wormwood may be used to dissolve 10-30 parts by weight of wormwood powder with respect to 100 parts by weight of purified water.

The solution containing a saccharide may be a solution in which any one or more selected from sugar, glucose, fructose, malt, syrup, dextrin, oligosaccharides is dissolved in 10 to 30 parts by weight based on 100 parts by weight of purified water.

The salt-containing solution in the above can be used dissolved 0.5 to 5 parts by weight of salt with respect to 100 parts by weight of purified water.

In the present invention, the grains are immersed in water, soaked and then drained and pulverized using a crusher, or crushed grains using a crusher without immersion and draining process to obtain grain powder. The grains are soaked in water of 20 to 30 ° C. for 5 to 10 hours to remove moisture.

Soybeans and grains in the present invention can be obtained by pulverizing using a grinder soybean powder, grains powder having a powder of 50 to 100 mesh.

Bean powder and cereal powder may be mixed when preparing the snack of the present invention. At this time, 20-30% by weight of the bean powder and 70-80% by weight of the grain powder can be mixed. In the present invention, a snack was prepared by mixing soybean powder and cereal powder in various contents. In order to obtain a snack meeting the purpose of the present invention, when the bean powder and cereal powder are mixed, the bean powder 20-30% by weight and the cereal powder 70- It is good to manufacture a snack from what mixes 80 weight%.

In preparing the snack of the present invention, a mixture of soybean powder and cereal powder may be increased and then molded to form a snack. At this time, the steam can be heated in a steam of 90 ~ 110 ℃ for 20 to 40 minutes to steam the mixture of soybean powder and grain powder and can be formed into a cylindrical shape (aka phlegm rice cake) of 1 to 3cm in diameter. In this case, the mixture of the bean powder and the cereal powder after the cooking may be molded in different shapes such as a rectangular parallelepiped and a spiral cylinder according to the type of the molding machine. For example, as mentioned above, when shaping into a shape of sputum rice cake, a mixture of the soybean powder and the grain powder which has been increased may be formed using a sputum rice cake molding machine.

The molded product of the bean powder and the cereal powder formed by using a molding machine may be hardened so that the molded product is hardened before being cut to facilitate the cutting of the molded product of the bean powder and the cereal powder. Moldings of soybean powder and grain powder can be immersed in cold water to harden the molding of soybean powder and grain powder. At this time, the molded product of the bean powder and the grain powder may be hardened by storing for 1 to 24 hours at a low temperature of 0 to 10 ° C, preferably at 4 ° C for 24 hours.

The molded product of the bean powder and the cereal powder molded using a molding machine can be cut to have a thickness suitable for ingestion. At this time, the cutting of the powder of soybean powder and grains may be cut to an appropriate thickness in consideration of the swelling step and the intake carried out later. It can be cut so that the thickness of the molding of such a bean powder and a grain powder becomes 3-6 mm. If the thickness of the powder of soybean and cereal powder is cut to less than 3mm, the snack may be crushed and not have a uniform shape in the expansion step described later.If the thickness is more than 6mm, the snack becomes thicker, resulting in reduced functionality. There is a concern.

The molded product of the above-mentioned soybean powder and grain powder can be dried by drying so that the water content is less than 10%, more preferably the water content is 5 to 10%. At this time, it is dried for 15 to 36 hours at 20 to 40 ℃ to obtain the pulp of the molding of soybean powder and grain powder having a moisture content of less than 10%.

After cutting to a predetermined thickness in the present invention, the dried bean powder and the granules of the grain powder are pressed for 1 to 3 seconds at a pressure of 1 kg / cm ^{2 to} 30 kg / cm ² and a die temperature of 130 to 170 ° C., followed by swelling. It can manufacture. At this time, by pressing the molded product of the soybean powder and cereal powder dried in the expander under various conditions and then swelling it can be obtained a snack meeting the object of the present invention when pressed in the expander under the conditions described above.

On the other hand, when preparing the soybean snack containing the beans of the present invention further comprises the step of mixing the bean powder and grain powder by adding 5 to 10% to the weight of the mixture of soybean powder and grain powder in the mixing step By adding the mugwort so that the functionality of the snack prepared in the present invention can be improved.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

By the process of following (1)-(6), the bulging snack containing soybean was manufactured.

(1) Soybeans were immersed in water at room temperature for 1 hour, and then water was removed. A soybean powder having a particle size of 100 mesh was obtained using a grinder.

(2) The rice was soaked in water at 30 ° C. for 7 hours, soaked, and then water was removed. A rice flour having a particle size of 100 mesh was obtained using a grinder.

(3) 30% by weight of the soybean powder obtained in step (1) and 70% by weight of non-glutinous rice powder obtained in step (2) were mixed to obtain a mixture of soybean powder and non-glutinous rice powder.

(4) The mixture of soybean powder and non-glutinous rice powder is heated by steam at 100 ° C. for 20 minutes, and then cooked. The mixture is molded into a cylindrical shape of 3 cm diameter (aka phlegm rice cake) using a rice cake molding machine, and the molded product is heated to 4 ° C. Hardened by storage for 24 hours at.

(5) The molded product of the hardened soybean powder and non-glutinous rice powder was cut to a thickness of 3 mm and dried to a moisture content of 10% to obtain a puddle.

(6) The dried mold powder of the dried soybean powder and non-glutinous rice powder was pressed at a pressure of 10 kg / cm ² and a die temperature of 150 ° C. for 2 seconds, and then swelled to prepare a swelling snack containing beans.

Comparative Example 1 Preparation of Non-rice Snacks

The rice was soaked in water at 30 ° C. for 7 hours, soaked, and then the water was removed.

After steaming non-glutinous rice powder with steam at 100 ℃ for 20 minutes and forming it, using a rice cake forming machine, it is formed into a cylindrical shape (diaphragm rice cake) having a diameter of 3 cm and stored at 4 ° C. for 24 hours. As hard as possible.

Molded rice powder was cut to a thickness of 3mm, dried to a moisture content of 10% and then pressed at 150 ℃ for 2 seconds to prepare a rice snack.

<Experimental Example 1> Expansion snacks prepared by the expansion temperature dies

In the present invention, in order to determine a suitable inflator temperature when preparing an expanded snack, 10% by weight and 90% by weight of the soybean powder and non-glutinous rice powder obtained in the same manner as in Example 1 were mixed, respectively, to form a mold pulp of soybean powder and non-glutinous rice powder. Got it.

A soy-containing puffed snack was prepared in the same manner as in Example 1, except that the molded bandage of soybean powder and non-glutinous rice powder was expanded to a temperature of 120 ° C, 150 ° C, 200 ° C and 250 ° C, respectively. The optimal expansion temperature was measured at the time of manufacture.

When the die temperature is 120 ° C, 150 ° C, 200 ° C, and 250 ° C, the photographs of the expanded snacks are shown in FIGS. 1A, 1B, 1C, and 1D, respectively.

When the die temperature is 120 ℃ it was found that the expanded state was not completely achieved, the surface chromaticity was also not sufficiently expanded (see Figure 1a). On the other hand, at a temperature of 200 ° C. or more, starch and soybeans were carbonized (see FIGS. 1C and 1D), and it was found that 150 ° C. was an optimal expansion temperature when preparing expanded snacks (see FIG. 1B).

Test Example 2 Establishment of Optimal Soy Powder Addition Ratio for Puffed Snacks

Mixture of 10% by weight of soybean powder and 90% by weight of non-glutinous rice powder (Test 1), 20% by weight of soybean powder and 80% by weight of rice powder (Test 2) ), A mixture of 30 wt% soybean powder and 70 wt% non-glutinous rice powder (test 3), a mixture of 40 wt% soybean powder and 60 wt% non-glutinous rice powder (test 4), 50 wt% soybean powder and 50 wt% non-glutinous powder Puffed snacks were prepared in the same manner as in Example 1, except that the mixture (%) was used.

The swelling snack prepared by the components of each of the test sphere 1, test sphere 2, test sphere 3, test sphere 4, test sphere 5 is shown in Figures 2a, 2b, 2c, 2d, 2e.

In the case of soybean, the protein content is more than 30% and the fat content is much higher than that of cereals, unlike grains having high starch content such as rice.

In this test, Test 1 containing 30% by weight of soybean powder showed the best appearance (refer to FIG. 2C), and Test 4 and 5 containing 40% by weight or more of soybean powder were severely carbonized. 2d, 2e).

Test Example 3 Properties of Puffed Snacks by Soybean Content

The physical properties of the soybean swelled snacks of Tests 1 to 5 prepared by the soybean content in Test Example 2 were subjected to a rupture test using a texture analyzer, and the results are shown in Table 1 below. It was.

Bursting test measures the force applied to the snack prepared by each test piece until it is broken, and the bursting strength of Test 2 containing 20% by weight of soybean is 1211 (g / gf). It was found to be the hardest and showed the best brittleness for Test 4 containing 40% by weight soybean. The expanded snacks of Test 1 and Test 5 were found to have a burst strength in the range of 800 to 1200 (g / gf).

In the present invention, the purpose of developing a soft snack so that the elderly can easily eat, and in the case of the 800 ~ 1200 (g / gf) of the burst strength of the above-mentioned test 1 to test 5, it does not show a significant difference in the actual intake Does not.

Table 1. Properties of Puffed Snacks by Soybean Content

Test Strength (g / gf) Time in seconds Test Zone 1 839.0 ± 170.2 1.4 ± 0.5 Test 2 1211.6 ± 103.8 2.4 ± 0.8 Test Sphere 3 841.9 ± 118.1 1.3 ± 0.5 Test 4 794.5 ± 183.9 1.4 ± 0.9 Test 5 966.7 ± 219.6 0.8 ± 0.4

Test Example 4 Sensory Evaluation of Puffed Snacks by Soybean Content

In Test Example 2, the soybean swelling snacks of Tests 1 to 5 prepared for each soybean content were tested to determine the optimal soybean powder content. The results are shown in Table 2 below.

Sensory evaluation was performed by nine-point scale by 20 men and women (10 men and women each) who had more than 3 years of sensory experience in the food-related field.

For texture, color and taste, the snacks of Test 2 containing 20% by weight of soybean powder and the Test 3 of snacks containing 30% by weight of soybean powder were statistically compared to those of other test groups. Appeared to be excellent.

The peculiarity is that the snack of Test 4, which contains 40% by weight of soybean powder and the snack of Test 5, which contains 50% by weight of soybean powder, were evaluated at 3.3 and 2.2 points, respectively, compared to other snacks. This could be due to the fact that the soybeans with high protein and fat content were not sufficiently expanded and carbonized.

In this test, all of the above test results were taken into consideration, and the test zone 3 containing 30% by weight of soybean was set as an optimum condition for addition.

Table 2. Sensory Test Results of Puffed Snacks Prepared by Soybean Content

Test Organization incense flavor Chromaticity Overall preference Test Zone 1 5.2 ± 2.3 4.6 ± 1.4 4.0 ± 1.3 6.2 ± 1.7 4.9 ± 1.4 Test 2 6.9 ± 1.8 5.9 ± 2.4 5.9 ± 2.3 7.3 ± 1.6 6.5 ± 1.6 Test Sphere 3 6.9 ± 1.3 6.0 ± 2.4 6.5 ± 1.8 5.9 ± 1.8 6.3 ± 1.9 Test 4 6.3 ± 1.7 5.8 ± 1.3 5.1 ± 1.8 3.3 ± 0.9 4.9 ± 1.4 Test 5 5.0 ± 1.6 4.8 ± 2.3 3.6 ± 2.1 2.2 ± 1.1 3.3 ± 1.8

* The higher the value in the sensory test, the better.

<Test Example 5>

Each of the snacks prepared in Example 1 and Comparative Example 1 was subjected to the sensory test and the results are shown in Table 3 below.

Sensory evaluation was performed by nine-point scale by 20 men and women (10 men and women each) who had more than 3 years of sensory experience in the food-related field.

The texture, aroma, taste, color and overall preference were all statistically superior to the puffed snack containing the soybean of Example 1 compared to the non-rice snack of Comparative Example 1.

Table 3. Sensory Test Results of Examples and Comparative Snacks

Test Organization incense flavor Chromaticity Overall preference Example 1 7.5 ± 1.2 6.9 ± 2.2 6.7 ± 1.5 5.9 ± 1.6 6.8 ± 1.6 Comparative Example 1 6.1 ± 1.1 5.1 ± 1.5 3.7 ± 1.9 3.7 ± 1.3 4.2 ± 1.7

* The higher the value in the sensory test, the better.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

It can be seen that the puffed snack containing soybean prepared by the present invention has excellent physical properties as in the result of the above test example.

In particular, in the case of the puffed snack containing beans of the present invention and the snack made from non-glutinous rice material can provide a favorite snack for both young and old alike.

The present invention is effective in the prevention of various senile diseases by using soybeans that have the effect of preventing adult diseases such as osteoporosis prevention, blood cholesterol lowering, anti-cancer and immune activity enhancement, providing customized snacks for the elderly with low chewing function and digestive function. Can contribute significantly.

Claims (10)

(1) crushing the beans to obtain soy powder, (2) immersing the grains in water to remove moisture and then grinding to obtain grain powder; (3) mixing soybean powder and grain powder, (4) forming and solidifying the mixture of soybean powder and cereal powder; (5) cutting and drying the molded product of the solid bean powder and grain powder; (6) a method for producing a soy-swelling snack containing soybeans comprising the step of squeezing and then swelling the molded product of the dried soybean powder and grains. According to claim 1, wherein the beans are soybeans (black beans), black beans, kidney beans, peas, fence beans, pea beans, bean sprouts beans, bean sprouts, chestnut beans, swelling snack containing soybean characterized in that at least one selected from Manufacturing method. The method of claim 1, wherein the grain is any one or more selected from non-glutinous rice, glutinous rice, brown rice, barley, wheat, corn. The method for producing a bulging snack containing soybeans according to claim 1, wherein 20 to 30% by weight of the bean powder and 70 to 80% by weight of the grain powder are mixed. The method for producing an expanded puff snack containing soybeans according to claim 1, wherein the steam is heated and steamed by steam at 90 to 110 ° C for 20 to 40 minutes. The method for producing a bulging snack containing soybeans according to claim 1, wherein the shaping is performed in a cylindrical shape having a diameter of 1 to 3 cm. The method for producing a bulging snack containing soybeans according to claim 1, wherein the cutting is performed with a thickness of 3 to 6 mm. The method for producing a swelled snack containing soybeans according to claim 1, wherein the drying is performed so that the water content of the chopped soybean powder and the grain powder is less than 10%. The beans of claim 1, wherein the soybeans and the grains of the dried powder after cutting are compressed and swelled for 1 to 3 seconds at a pressure of 1 kg / cm ^{2 to} 30 kg / cm ² and a die temperature of 130 to 170 ° C. Method for producing puffed snacks containing. The method of claim 1, wherein when the soybean powder and cereal grains are mixed, the soybean powder further comprises the step of mixing by adding 5 to 10% to the weight of the mixture of the soybean powder and grains powder containing soybeans Method of Making an Puffed Snack.

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