KR20110038507A - Preparation method of snack products for reducing fat using vital wheat gluten - Google Patents

Abstract

PURPOSE: A snack using vital wheat gluten and a producing method thereof are provided to reduce the fat content inside the snack using the vital wheat gluten. CONSTITUTION: A producing method of a snack comprises the following steps: adding 3~6wt% of vital wheat gluten into snack main raw materials including flour, corn starch, white sugar, and refined salt; and adding 0.5~3wt% of one functional material selected from the group consisting of gamma-aminobutyric acid powder, gamma-oryzanol powder, tocopherol, dietary fibers, anthocyanin, chlorogenic acid, beta-carotene, beta-sitosterol, quercetine, sesaminol, sesamol, sesamolin, squid ink, and octopus ink.

Description

Preparation method of snack products for reducing fat using vital wheat gluten}

The present invention relates to a method for preparing a snack having a reduced fat content using vital wheat gluten, and more particularly, to a method for preparing a snack, comprising the steps of adding active wheat gluten. The present invention relates to a method for preparing a snack having a reduced fat content using activated wheat gluten and a snack having a reduced fat content prepared by the above method.

Snacks represent lightly edible foods, and light foods for snacks such as potato chips or popcorn.

Such snacks are generally divided into two processes in manufacturing. The first step is to make a snack pellet (snack pellet) is a starch raw material, such as flour and corn starch as the main raw material to gelatinize the starch, and to form the pellets and drying the luxury starch to produce pellets semi-snacks. In the second step, the snack pellets prepared in the first step are fryed, and the snack pellets are swelled by frying in edible oil, and then the seasoning process and the packaging process are configured. In the milk processing in the second step, the cooking oil is mixed into the snack pellets.

Since consumers have a strong tendency and desire for low fat, low calorie, and high nutritional foods these days, it is a process to improve in the lactation treatment process in order to obtain a snack having a lower fat content required by consumers these days.

Although many technologies have been developed for improving fat content reduction through facility improvement or process improvement in lactose treatment process, there are still insufficient satisfactory results on the method of reducing fat content without reducing the sensory functionality of conventional snacks. It is true.

In the present invention, in the method for preparing a snack, by adding a specific amount of active wheat gluten during the blending of the snack pellet main raw material, the nutritional content and sensory properties of the finished snack are improved while reducing the fat content in the finished snack. The present invention was completed by knowing a method of preparing a snack that can simultaneously improve quality.

The active wheat gluten used in the present invention is a light yellow brown powder obtained by separating and extracting only wet gluten from wheat flour, and drying and pulverizing it, which is insoluble in water, and generally 10% or less of moisture, 7.5% or more of crude protein, and crude ash. It has a characteristic of 1.0% or less.

On the other hand, activated wheat gluten has a low protein content in flour, which is used to increase this, or in baking, it is a product that is baked by directly touching the oven without using a frame or griddle to improve the volume, pore, tissue, and shelf life of the finished product. It is mainly used for bread and rolls of bread, raisin bread and rye bread.

Meanwhile, as a prior art related to the present invention, a mixture comprising coarse powder or powder of one or more starch foods and water in an amount of 8 to 18% is prepared in Korean Laid-Open Patent Publication No. 1997-0014596. By extrusion-heating carried out through a die having at least two rectangular orifices, an expanded strip-like extrudate is obtained, the extrudate being laminated and then cut into pieces. There is a manufacturing method, which is different from the technical configuration in contrast to the present invention.

The present invention aims to provide a method for producing a snack having a reduced fat content and a snack having a reduced fat content by the above method.

The present invention relates to a method for preparing a snack having a reduced fat content using active wheat gluten, including the step of adding active wheat gluten in a method of preparing a snack to which a lactose treatment process is applied.

The present invention represents a snack with reduced fat content prepared by the above-mentioned method.

Snack obtained by applying the frying process according to the present invention can reduce the fat content relative to the snack obtained by applying the conventional frying process and at the same time improve the nutritional content of the finished snack product.

Snacks with reduced fat content of the present invention have no shortage as compared to existing products in the sensory characteristics, and the snack manufacturing process is also stable and has good production conditions.

The present invention represents a process for making snacks with reduced fat content.

The present invention shows a method for preparing a snack having a reduced fat content using vital wheat gluten.

The present invention relates to a method for preparing a snack having reduced fat content using active wheat gluten, including the step of adding active wheat gluten in a method of preparing a snack to which lactose is applied.

In the present invention, the active wheat gluten may be added 3 to 6% by weight based on the total weight of the snack.

When the active wheat gluten is added in an amount less than 3% by weight based on the total weight of the snack in the present invention, the activity of the chewing texture is reduced or the fat content of the prepared snack is less than that of the conventional lactose snack. There is no meaning to add, and if the active wheat gluten is added in excess of 6% by weight relative to the total weight of the snack may increase the hard chewing texture of the prepared snack may cause a problem of reduced functionality. Therefore, in the present invention, the active wheat gluten is preferably added 3 to 6% by weight based on the total weight of the snack.

In the present invention, flour, starch, sugar, refined salt may be used as a main ingredient of the lactose snack.

Flour in the above can be used any one that is typically used in the manufacture of snacks.

Flour in the above may be used a first-class flour.

Starch in the above can be used as long as it is usually used in the manufacture of snacks.

The starch may be any one or more selected from the group consisting of corn starch, sweet potato starch, potato starch, tapioca starch, preferably corn starch.

The sugar in the above can be used as long as it is commonly used in the manufacture of snacks.

In the sugars, sugar, glucose, fructose, malt, syrup, dextrin, oligosaccharide, honey, honey, propolis, trehalos, sorbitol, xylitol, mannitol, mannitol, Any one or more selected from the group of mantitol, rhamnitol, inositol, inositol, erythritol, paratinose, and quercitol may be used, and preferably sugar is used. More preferably, white sugar can be used.

As described above, the purified salt may be used as long as it is used in preparing a snack.

The present invention may further add a functional ingredient in addition to the active wheat gluten to improve the functionality and / or nutrition of the snack.

In the present invention, when the functional ingredient is further added, the content of flour, starch, sugars and refined salts, which are the main ingredients of the snack, may decrease as much as the functional ingredient is added, and preferably, the content of flour may be reduced.

In the present invention, in addition to the active wheat gluten, the functional ingredient may be further added 0.5 to 3% by weight based on the total weight of the snack.

In the present invention, when the functional ingredient is added in less than 0.5% by weight relative to the total weight of the snack, there is no meaning of adding the functional ingredient of the snack. As there is no increase in the amount of functional ingredients, the main ingredient of the snack decreases due to the increase in the functional ingredient, which may cause a problem that the sensory functionality of the snack decreases. Therefore, in the present invention, the functional ingredient is preferably added 0.5 to 3% by weight based on the total weight of the snack.

The functional ingredient is gamma aminobutyric acid (GABA) powder, gamma-oryzanol (Gamma-oryzanol) powder, tocophenol, dietary fiber, anthocyanin, chlorogenic acid, β-carotene, beta citosterol, quercetin (quercetine) , Sesaminol (sesaminol), sesamol (sesamol), sesamolin (sesamolin), glutamine penta, squid ink, octopus water any one or more selected from the group can be used.

The functional ingredient in the above can be used in the form of a powder form obtained by a powdering process using a milling process.

The functional ingredient in the above may be used in the form of a powder obtained by the powdering process using a spray drying after lyophilization.

According to the present invention, a method for preparing a snack having a reduced fat content using the active wheat gluten was carried out under various conditions. In order to achieve the object of the present invention, the fat content using the active wheat gluten was reduced under the above-mentioned conditions. It is desirable to provide a method of making prepared snacks.

The present invention encompasses snacks with reduced fat content prepared by the above-mentioned method.

Hereinafter, the present invention will be described in detail with reference to 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 >

73.2% by weight of wheat flour, 20.1% by weight of corn starch, 3.0% by weight of active wheat gluten, 2.8% by weight of white sugar and 0.9% by weight of refined salt were mixed in a steam mixer as a snack material, and mixed with steam at 100 ° C for 10 minutes. Obtained a hoax.

The foil was placed in a rolling roller and molded to a thickness of 2.0 mm, a width of 12 mm, and a length of 30 mm by using a cutter.

The dried product was dried with a hot air dryer so that the discharged moisture content of the molded product was 9.5 ± 0.5%.

The dried product was placed in a palm ointment-containing lactose treatment apparatus and subjected to a lactose treatment at 200 ° C. for 15 seconds, and then cooled to room temperature to prepare a snack containing active wheat gluten (see FIG. 1).

<Example 2>

It is active in the same manner as in Example 1, except that 70.9% by weight of the first-class flour, 19.5% by weight of corn starch, 6.0% by weight of active wheat gluten, 2.7% by weight of sugar, and 0.9% by weight of refined salt are used as the material of the snack. Snacks containing wheat gluten were prepared.

Comparative Example

Snacks were prepared in the same manner as in Example 1, except that 75.5% by weight of the first-class flour, 20.8% by weight of corn starch, 2.8% by weight of white sugar, and 1.0% by weight of refined salt were used without using active wheat gluten as the material of the snack. Was prepared.

<Test Example 1>

For each snack prepared in Example 1, Example 2 and Comparative Example, the results of measuring the average of the water, crude fat, crude protein, ash, carbohydrate, calories, etc. three times, and the average thereof are shown in Table 1 below. Indicated.

Table 1. General Ingredient Analysis of Snacks

ingredient Example 1 Example 2 Comparative example moisture 2.0 2.0 2.0 Crude fat 30.0 27.0 33.0 Crude protein 5.6 7.5 3.9 Ash 1.0 1.0 0.9 carbohydrate 61.4 62.5 60.1 calorie 538.1 522.9 553.3

* In Table 1, the measurement method of water, crude fat, crude protein, ash, carbohydrate, calories, etc. for each snack was measured using the 10th General Test Method of Food Code, the 1st General Component Test Method.

<Test Example 2>

For each snack prepared in Example 1, Example 2 and Comparative Example, 20 sensory test personnel (10 men and women each) having at least 3 years of sensory test experience, such as appearance color, swelling appearance, flavor, chewing texture, etc. Sensory tests giving a maximum of 25 points for the items were measured and the results are shown in Table 2 below.

Table 2. Sensory test measurement of snacks

Item Maximum score Example 1 Example 2 Comparative example Appearance color 25 22 21 22 Inflated appearance 25 21 21 20 zest 25 22 20 20 Chewing texture 25 24 22 19 Total score 100 89 84 81

* The sensory test measurement values of the snacks shown in Table 2 above were divided by the total number of sensory test agents in the sensory test items, and then rounded off to one decimal place. It means that the functionality is excellent.

Snacks containing the active wheat gluten prepared in Examples 1 and 2 of the present invention as shown in the results of Table 1, Table 2 shows a cause of reduction of product quality when compared to the snack prepared in Comparative Example as a conventional snack On the other hand, by showing the effect of reducing the fat content showed a strengthening effect of the nutritional components of the finished snack product, the sensory quality was found to have the effect of improving the chewing texture to crunchy.

<Examples 3 to 18>

Each active wheat gluten was prepared in the same manner as in Example 1, except that 72.2% by weight of wheat flour was added and 1% by weight of the functional ingredient powder shown in Table 3 was further added in addition to the active wheat gluten. To prepare a snack comprising a.

Table 3. Snacks with Functional Ingredients

Example Functional ingredient Example Functional ingredient Example 3 Gamma aminobutyric acid Example 4 Gamma-Orizanol Example 5 Tocophenol Example 6 Dietary Fiber Example 7 Anthocyanins Example 8 Chlorogenic acid Example 9 β-carotene Example 10 Beta-Cytosterol Example 11 Quercetin Example 12 Sesaminol Example 13 Sesa Mall Example 14 Sesamolin Example 15 Glutaminepenta Example 16 Squid ink Example 17 Octopus Example 18 Quercetin + Squid Ink

* The functional ingredients in Examples 3 to 18 used powder formulations.

* Example 18 used a mixture in which each functional ingredient was mixed in a weight ratio of 1: 1.

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.

The reduced fat content using the active wheat gluten prepared by the present invention is a raw material used in snacks to show the effect of improving the conventional structure or process for reducing the fat content of the finished product of the snack product using the lactose treatment process Expression can also be made possible by the change of.

Therefore, according to the present invention, it is possible to provide a snack having a reduced fat content by adjusting the raw material components of the snack without improving equipment structure or process, which requires a lot of cost when manufacturing a snack using a lactation treatment process.

1 is a manufacturing process of the reduced-fat snacks using the active wheat gluten prepared in the embodiment of the present invention.

Claims (5)

In the manufacturing method of the snack to which the lactose treatment process is applied, Method for producing a reduced fat content snack using the active wheat gluten, characterized in that it comprises the step of adding active wheat gluten. The method of claim 1, wherein the active wheat gluten is 3 to 6% by weight based on the total weight of the snack, the method of producing a snack with reduced fat content using the active wheat gluten. The method of claim 1, wherein the main raw material of the snack is flour, corn starch, white sugar, refined salt, the method of producing a snack with reduced fat content using the active wheat gluten. The method of claim 1, wherein in addition to active wheat gluten, Gamma-aminobutyric acid (GABA) powder, Gamma-oryzanol powder, tocophenol, dietary fiber, anthocyanin, chlorogenic acid, β-carotene, beta-cytosterol 0.5 to 3 weight of any one or more functional ingredients selected from the group consisting of quercetine, sesaminol, sesamol, sesamolin, glutaminepenta, squid ink, and octopus Method for producing a reduced fat content using the active wheat gluten, characterized in that the addition of further%. A reduced fat content produced by the method of any one of claims 1 to 4.

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