KR20150073390A - Pellet for snacks containing low salt and method of preparing the same - Google Patents

Abstract

The present invention relates to a pellet for snacks with low salt content with reduced contents of salt and snacks with low salt content comprising the same, which has the same quality with the existing pellet during molding, drying, expanding a pellet and maintains a salty taste using a raw material substituted for salt or the like, by using salt with a smaller amount of sodium salt than an amount of salt of the existing dough used.

Description

Pellets for low-salt snacks and low-salt snacks containing the same [

The present invention relates to a pallet for low salt snack and a low salt snack containing the same. More particularly, the present invention relates to a poultice for low salt snack and a low salt snack using the same, To a pellet for a low salt snack and a low salt snack containing the same, wherein the salt content is reduced while maintaining a salty taste by using a substitute raw material of a salt having the same quality as that of the pellet.

Cookies are one of the favorite foods. Mainly sweet or salty. There are various types of confectionery, and depending on the place of manufacture, it is divided into Korean and Chinese. Usually, flour is made of flour with low gluten content, so there are many crispy texture sweets. Definition of confectionery in Korea refers to confectionery, candy, chewing gum, and ice cream processed by adding other food or food additives to the main raw material such as vegetable raw materials, and the double confectionery is produced by baking, puffing, Processed food, or food or food additives added to it, refers to biscuits, wafers, cookies, crackers, snacks and snacks.

Salt (sodium) increases salty taste by adding salty taste to food, but excessive intake may cause diseases such as cardiovascular disease. It is known that the salty taste of such a salt is selectively passed through the sensory receptors of the tongue, which is an organ in which the sodium ion senses the taste when the salt is dissolved. Thus, it is known that the salty taste of the brain is recognized. Recently, salty taste such as potassium chloride, salty taste, Is being developed.

Generally, salt in foods plays a role of preventing deterioration of raw materials and imparting taste, and in confectionery and baking, it induces swelling of dough to soften the texture of the product and increase the palatability of the surface, Excessive intake increases the risk of cardiovascular diseases such as hypertension, heart disease, hypertension, stomach cancer, and osteoporosis, so the government encourages them to eat as little as possible.

However, when no salt is added to the dough of the snack, the sensory problems such as an increase in the defective ratio in production of the pellets, a decrease in the production yield, a decrease in the texture due to the defective porosity of the surface of the pellets produced, There is a concern that the sale may be deteriorated due to quality problems such as frying of pellets due to appearance quality and non-uniformity of fat content during oil treatment.

In the above circumstances, it is necessary to drastically reduce the amount of salt in producing a confectionery such as snacks, and this is a problem in the technical field to which the present invention belongs.

DISCLOSURE OF THE INVENTION The inventors of the present invention have conducted extensive studies to solve the problems of the prior art as described above, and found that by controlling the composition ratio of amylose and amylopectin contained in starch, the amount of salt (sodium) And the present invention has been completed.

It is therefore an object of the present invention to provide a pallet for low salt snacks.

Another object of the present invention is to provide a low-salt snack which includes the pallet for the low-salt snack, whereby the amount of salt (sodium) is drastically reduced.

In order to achieve the above object, the present invention provides a pellet for snack comprising starch and purified salt, wherein the pellet comprises 0 to 1% by weight of the tablet salt based on the total weight of the snack.

In order to achieve the above object, the present invention also provides a low salt snack comprising the pallet for low salt snack.

According to the pallet for low salt snack and the low salt snack of the present invention, since the amount of salt contained in the snack is drastically lowered, the metabolic syndrome caused by excessive sodium ingestion, which may occur when the snack is consumed, can do.

In addition, it promotes consumption of related raw materials such as wheat flour, potato starch, processed modified starch and the like, thereby contributing to promotion of consumption of agricultural and marine products.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a manufacturing process of a low salt snack pellet and a low salt snack using the same according to the present invention.

The present invention relates to a snack pellet comprising starch and a refined salt, wherein the refined salt is contained in an amount of 0 to 1% by weight based on the total weight of the snack.

In the confectionery and baking field, the function of the salt is limited to the physicochemical properties of the starch, and when the salt is dissolved, it forms an ionic group, and these ions interact with the starch as a low molecular and polymer substance And promotes the role of viscosity reduction.

These starches are characterized by elongation and expansion by energy sources outside of the inferiority. Depending on the salt content, the texture of the dough may be soft or dense.

In addition, it is possible to improve the mixing ratio of the starch raw material, the quality of the raw material, the forming conditions and the composition of the snack seasoning, thereby improving the production process of the snack which reduces the salt content required for molding, The characteristics are determined according to the conditions.

In the pallet for low salt snack of the present invention, the starch may be at least one starch selected from the group consisting of wheat flour, potato flour, potato starch, wheat starch, corn starch and modified starch.

In the pallet for low salt snack of the present invention, the modified starch may be a starch obtained by modifying the amylose crosslinking by subjecting the wheat flour, potato flour, potato starch, wheat starch or corn starch to an alpha treatment or an acid treatment.

In the pallet for low salt snack of the present invention, the starch may include 30 to 45% by weight of wheat flour, 30 to 35% by weight of potato powder, and 25 to 35% by weight of potato starch, based on the total weight of the snack pellet.

In the pallet for low salt snack of the present invention, the pallet for snack may further include vegetable oil, saccharides and coloring matters.

In the pallet for low salt snack of the present invention, the vegetable channel may be palm oil, palm olein oil, canola oil, palm kernel oil, sunflower oil, olive oil or grape seed oil, preferably palm oil.

In the pallet for low salt snack of the present invention, the saccharides may be white sugar, xylitol, sorbitol, thodic acid, glucose or oligosaccharide, preferably white sugar.

In the pallet for low-salt snack of the present invention, natural pigments such as a pitcher yellow pigment, a gardenia pigment, a gardenia pigment, a bitch pigment, a red sweet potato pigment, a spinach pigment, a spirulina pigment, a cochinol pigment or a turmeric pigment are used , ≪ / RTI >

In the pallet for low salt snack according to the present invention, vegetable extracts or powders such as potatoes, sweet potatoes, cabbage, onions, garlic, leeks, spinach, tomatoes and carrots, and crabs, And the like.

In the pallet for low-salt snack of the present invention, the vegetable extract powder may contain 2 to 10 wt% of the total weight of the snack pellet, and the seafood extract powder may be 2 to 15 wt% .

In the confectionery and bakery technology, the function of salt (salt) is limited to the physico-chemical properties of starch. When salt is dissolved, ionic group forms, and these ions are starch as low molecular and polymer substance, And interact with the viscosity of the role is to promote the role.

These starches are characterized by elongation and expansion by energy sources external to the inferiority. Depending on the content of the salt, the texture of the dough may be soft or dense.

Generally, the starch is composed of amylose and amylo pectin. The amylose is a molecular polymer in which 200 to 2000 glucose molecules are linked by? -1,4 bond, and the mutual interaction of the neighboring amylose molecules Have a very unstable character in aqueous solution.

For the above reasons, an increase in viscosity and aging of food may become a problem under certain conditions. The amylopectin is a polymer of a functional glucose molecule having side branches, and the structure of amylopectin is based on a chain in which 25 to 30 glucose are linked by? -1,4 bond.

One chain is joined to another chain like a tree branch, and another chain is joined to a branch chain, which has a complex structure with many branches. The branching bonds form α-1, 6-linkages. The amylose and amylopectin contents of the commonly used starches are as follows.

Referring to FIG. 1, a method for manufacturing a low salt snack pellet and a low salt snack including the same according to the present invention will be described below.

The ferrets for snacking are manufactured through the following rolling sandwich, extruded snack, or punching snack process.

The pellet for snack produced in the above rolled formed snack, extruded snack, or punching snack process is produced by the following parching or frying process to produce a collet which is a gelatinized and expanded pellet.

Mixed oil and seasoning are applied to the collets prepared in the above process to prepare low salt snacks.

Rolling molding  snack

A starch raw material selected from the group consisting of wheat flour, potato flour, potato starch, wheat starch, corn starch and modified starch is steam-mixed to form a thin sheet with a roller or the like, followed by drying and cutting to form a uniform shape And then processing the pellets. The pellets may further include vegetable and animal raw materials containing edible parts including edible starch, in addition to the kinds of raw materials listed above.

Extruded snack

(Such as animals, shapes, etc.) after steam mixing with one or more starches and seasoning ingredients selected from the group consisting of flour, potato flour, potato starch, wheat starch, corn starch and modified starch, ). The process may include, in addition to the types of the raw materials listed above, vegetable and animal raw materials containing starch-containing edible parts such as starch.

Punching snack

A starch raw material selected from the group consisting of wheat flour, potato flour, potato starch, wheat starch, corn starch, and modified starch is injected through a ring-shaped die to produce a thin sheet, Or the like, to a thickness of 1 mm or less, and then the sheet is moved to a molding machine capable of producing pellets such as animals, objects, and flowers.

The molding machine is composed of a male mold and an arm mold and has a repetitive working step of forming an opening in the sheet and secondly cutting the outer appearance. In addition to the kinds of raw materials listed above, Vegetable and animal raw materials.

Fishing parching )

As one of the methods for smelling pellets for snack produced in the rolling-formed snack, extruded snack, or punching snack process without splashing it into oil, it is known to use indirect heat medium such as hot salt baked at 240 ± 10 ° C in a heated punching machine To instantaneously vaporize moisture in the pellets for snacking, thereby expanding and enhancing the pellets.

Frying ( frying )

The pellet for snack produced in the rolling-formed snack, the extruded snack, or the punching snack process is injected into a mixed cooking oil in a fryer heated to about 200 캜 to expand and soften the snack pellet.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

≪ Comparative Example 1-6 > Expansion rate test according to content of purified salt

Table 2 shows the results obtained by molding and drying a dough prepared by mixing starch ingredients and tablets of the composition of Table 2 below, and the results are shown in Table 2 below. The unit "%" means "% by weight" .

The expansion ratio (g / L) means the weight when the expanded snack is filled in a 1L stainless steel container when the molded pellet is fried with oil, and the smaller the value, the higher the expansion ratio.

Expansion rate test according to content of refined salt division Raw material name Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6
One flour 66% 66% 66% 66% 66% 66% 2 Potato powder 28% 29% 29.5% 30% 30.5% 31% 3 palm oil 2.5% 2.5% 2.5% 2.5% 2.5% 2.5% 4 Purified salt 3% 2% 1.5% One% 0.5% 0% 5 Jungbang 0.4% 0.4% 0.4% 0.4% 0.4% 0.4% 6 Natural pigment 0.1% 0.1% 0.1% 0.1% 0.1% 0.1% Expansion ratio (g / L) 50 52 55 75 80 82

As shown in the results of Table 2, when the content of the tablet salt was reduced from 3% by weight to 0% by weight, the swelling characteristics of the snack collets showed an abrupt shrinkage from the tablet salt content of less than 1% by weight. And the total content of potato starch and amylopectin was high.

<Example 1-3> Expansion test of low salt snack according to the content of potato starch

Table 3 shows the results of comparing the expansion rate and preference after molding and drying a dough prepared by mixing starch ingredients and tablets of the composition shown in Table 3 below. The unit "%" it means.

The expansion ratio (g / L) means the weight when the expanded snack is filled in a 1L stainless steel container when the molded pellet is fried with oil, and the smaller the value, the higher the expansion ratio.

In addition, the preference is an average score of 5 (very good) to 1 (very poor) based on 0 ~ 5 points of 50 trained sensory evaluation agents.

Expansion test of low salt snack according to the content of potato starch division Raw material name Comparative Example 7 Comparative Example 8 Comparative Example 9 Example 1 Example 2 Example 3 One flour 56% 51% 46% 41% 36% 31% 2 Potato powder 30% 30% 30% 30% 30.5% 31% 3 palm oil 2.5% 2.5% 2.5% 2.5% 2.5% 2.5% 4 Potato starch 10% 15% 20% 25% 30% 35% 5 Purified salt One% One% One% One% 0.5% 0% 6 Jungbang 0.4% 0.4% 0.4% 0.4% 0.4% 0.4% 7 Natural pigment 0.1% 0.1% 0.1% 0.1% 0.1% 0.1% Expansion ratio (g / L) 75 65 60 52 51 48 preference 3.5 3.35 3.1 4.7 3.8 4.1

As can be seen from the results of Table 3, the expansion rate was improved as the amount of potato starch was increased. Considering the expansion rate and preference when 25 wt% or more was added, potato starch was 25 wt% to 35 wt% . &Lt; / RTI &gt;

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the invention may be variously modified and changed.

According to the pallet for low salt snack and the low salt snack of the present invention, since the amount of salt contained in the snack is drastically lowered, the metabolic syndrome caused by excessive sodium ingestion, which may occur when the snack is consumed, Therefore, the present invention can be applied to a technical field to which the present invention belongs.

Claims (5)

A snack pellet comprising starch and a refined salt, wherein the pellet comprises 0 to 1 wt% of the refined salt relative to the total weight of the snack. The low-salt snack pellet according to claim 1, wherein the starch is at least one starch selected from the group consisting of wheat flour, potato flour, potato starch, wheat starch, corn starch and modified starch. The snack according to claim 1, wherein the starch comprises 30 to 45% by weight of wheat flour, 30 to 35% by weight of potato powder and 25 to 35% by weight of potato starch, based on the total weight of the snack pellet Pallet. The pallet for a low salt snack according to claim 1, wherein the pallet for snack further comprises a vegetable oil, a saccharide and a pigment. A low salt snack comprising the pallet for low salt snack of any one of claims 1 to 4.

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