KR20210150955A - Cheese stick with improved digestive sensation and reduced oil content and its manufacturing method - Google Patents

Abstract

The present invention relates to a cheese stick with improved digestion and reduced oil content, and more particularly, contains defatted soybean flour and probiotics to reduce oil absorption during a manufacturing process and a cooking process, thereby reducing the oil content and improving digestion.

Description

Cheese stick with improved digestive sensation and reduced oil content and its manufacturing method

The present invention relates to a cheese stick having improved digestion and reduced oil content and a method for manufacturing the same, and more specifically, it contains skim soybean flour and probiotics to reduce oil absorption during the manufacturing process and cooking process, thereby reducing the oil content, It is characterized by improved digestion.

In frying cooking, premix for frying is generally purchased and used. The premix for frying uses soft flour as the main raw material, starch, corn flour, baking powder, salt and spices, etc. are added, and can be mixed with water. This premix for frying affects the appearance, volume, texture, etc. of frying, and various additives affect the color, oil absorption, crispiness, etc. of the frying dough.

Tempura has become an integral part of catering services such as buffets and group meals, but it is difficult to serve immediately after frying, and the storage time is often prolonged at room temperature or in a refrigerator for consumers to consume. However, due to the nature of frying, if stored at room temperature or in a hot storage for a long time, the crispiness of the frying material decreases due to moisture in the frying material or moisture transfer from the external environment, so low-quality tempura is often provided.

In addition, during the frying process, a large amount of fat and oil is absorbed into the fry, and even contains high fat equivalent to 50% of the total weight. Accordingly, fried food is a representative high-calorie, high-fat food group, and excessive consumption of fried food may have an undesirable effect on the health of consumers. Therefore, in order to keep pace with the recent consumer trend in favor of health-oriented products, the demand for fried foods with reduced oil absorption without changing the quality is increasing.

In order to solve the above-mentioned problems of frying, many studies are being conducted. For example, Korean Patent Application Laid-Open No. 10-2003-0037906 discloses a fried powder for sweet and sour pork that maintains a crispy texture for a long time and maintains a crispy texture even when reheated in a microwave. In addition, Korean Patent No. 10-1070790 discloses a batter-mix composition that minimizes deterioration in texture while reducing oil absorption.

Korean Patent Publication No. 10-2003-0037906 Korean Patent No. 10-1070790

An object of the present invention is to provide a cheese stick containing probiotics and skimmed soybean flour, which reduces oil absorption while enhancing a crispy texture, and solves problems of increased cholesterol and indigestion caused by ingestion of fried foods, and a method for manufacturing the same.

One aspect of the present invention for solving the above problems is 0.1 to 5 parts by weight of defatted soybean flour, 10 to 20 parts by weight of starch, 0.1 to 0.3 parts by weight of gum, and 0.5 to 1.5 parts by weight of baking powder, based on 100 parts by weight of the batter mix. It provides a batter mix composition.

Specifically, the batter mix composition may further include 1 to 5 parts by weight of the probiotic mixture, and more specifically, may be prepared by including 3 parts by weight, but is not limited thereto.

In the present invention, the term "batter mix" refers to a mixed powdery material used for dough for various kinds of tempura, and is usually made of flour and additives. A mixture of corn flour, garlic powder, onion powder, and pepper powder was used.

In the present invention, the starch may be one or more mixtures selected from the group consisting of corn starch, wheat starch, sweet potato starch, tapioca starch, and rice flour, but is not limited thereto, and the gum is gellan gum, guar gum, One or more mixtures selected from the group consisting of locust bean gum may be used, but the present invention is not limited thereto, and other gums known in the art may be used.

Therefore, in the present invention, batter mix may mean a mixture of soft flour and additives, and further may mean all of which additionally include a mixture of defatted soybean flour, starch, gum, baking powder and probiotics.

Specifically, in the present invention, the probiotic mixture refers to Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus acidophilus. Lactobacillus paracasei, Lactobacillus salivarius, Lactobacillus gasseri, Lactobacillus helveticus , Lactobacillus reuterius, Lactobacillus reuteri Cus ( Lactobacillus bulgaricus), Lactobacillus brevis ( Lactobacillus brevis) ; Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis , Bifidobacterium any Malis ( Bifidobacterium animalis ), Bifidobacterium animalis lactis ( Bifidobacterium animalis ssp. Lactis ), Bifidobacterium longum ( Bifidobacterium longum ); probiotics selected from Leuconostoc kimchi, Streprococcus thermophiles and Enterococcus faecium; and

It may mean that one or more prebiotics selected from the group consisting of pectin, fructooligosaccharide, alabinogalactan, skim milk, glucose, and lactose are mixed.

In the present invention, the term "probiotics" refers to a strain that has a beneficial effect on the intestinal environment when it is ingested and reaches the intestine. Most of the probiotics known to date are lactic acid bacteria, and lactic acid bacteria is a generic term for bacteria that ferment sugars to obtain energy and produce a large amount of lactic acid. About 1 kg of bacteria inhabits the human intestine, and the amount of food and bacteria is almost the same, and bacteria account for about 40% of the fecal contents excreted every day, excluding water. It is known that probiotics in the large intestine have a remarkable effect in the prevention and treatment of colon diseases. In particular, it is known that a therapeutic effect can be expected by administering lactic acid bacteria to patients with colorectal diseases including colorectal cancer and colitis, “a new Korean lactic acid bacteria that inhibits the activity of harmful enzymes in the intestine and its use (KR 10-0232639 B1) ” and “Nano-type kimchi lactic acid bacteria composition having an effect of improving the intestinal environment (KR 10-2016-0084822 A)” are being developed to use probiotics containing lactic acid bacteria as a treatment for colonic disease.

The probiotics used in the present invention may be used to mean microorganisms containing a large number of products beneficial to the human body, and specifically, Bifidobacterium lactis helps to stimulate an immune response, and Bifidobacterium Animalis helps protect the gastrointestinal tract and promotes overall health, Lactobacillus acidophilus helps maintain overall gut health, and Bifidobacterium longum helps maintain optimal digestive function and promotes immunity It helps to improve health. In addition, Bifidobacterium bifidum promotes the balance of intestinal microflora, Lactobacillus casei promotes the growth of intestinal-friendly bacteria, and Enterococcus faecium exhibits an effect of improving stool condition.

Specifically, the probiotic mixture of the present invention refers to a mixture of probiotics and prebiotics, and more specifically, 100 parts by weight of the probiotic mixed powder and 10 parts by weight of pectin, 10 parts by weight of fructooligosaccharide, alabinogal It may be prepared by mixing 5 parts by weight of lactan, 3 parts by weight of skim milk, 5 parts by weight of glucose, and 5 parts by weight of lactose and aging at 20 to 25°C for 2 to 4 hours, but is not limited thereto.

In the present invention, the term “prebiotics” refers to ingredients in food that promote or activate the growth of beneficial microorganisms in the intestine. The most well-known is dietary fiber, a substance that goes down to the large intestine without being digested in the small intestine and becomes food for the beneficial bacteria that live there. In addition, oligosaccharides such as fructan and galactan are known as prebiotics.

Another aspect of the present invention is 450 to 550 parts by weight of cheese, 160 to 200 parts by weight of purified water, 115 to 170 parts by weight of the batter mix of Preparation Example 2, 100 to 150 parts by weight of breadcrumbs, 30 to 50 parts by weight of edible oil, and 1 to refined salt It provides a prepared cheese stick including 3 parts by weight.

Another aspect of the present invention is a method for producing a cheese stick comprising the batter mix composition, (a) 0.1 to 5 parts by weight of skim soy flour, 10 to 20 parts by weight of starch, 0.5 parts by weight of gum relative to 100 parts by weight of the batter mix , mixing 1 part by weight of baking powder and 1 to 5 parts by weight of a probiotic mixture; (b) mixing 170 parts by weight of purified water with 100 to 150 parts by weight of the mixture of step (a), kneading the mixture for 3 minutes, and leaving it for 10 minutes to ripen the dough; (c) applying the dough of step (b) to 450 to 550 parts by weight of the processed cheese and repeating the process of applying breadcrumbs twice; And (d) step (c) of the finished processed cheese is fried in oil at 180 ° C for 25 seconds to 1 minute; it provides a method for producing a cheese stick, including.

Specifically, the probiotic is Lactobacillus plan tarum (Lactobacillus plantarum), Lactobacillus ramno suspension (Lactobacillus rhamnosus), Lactobacillus casei (Lactobacillus casei), Lactobacillus ash FIG pillar's (Lactobacillus acidophilus), Lactobacillus biasing Li (Lactobacillus gasseri), Lactobacillus helveticus, Lactobacillus reuteri, Lactobacillus bulgaricus ( Lactobacillus bulgaricus), Lactobacillus brevis ( Lactobacillus brevis) ; Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis , Bifidobacterium animalis , Bifidobacterium longum ( Bifidobacterium longum ); It may be one or more selected from the group consisting of Leuconostoc kimchi, Streprococcus thermophiles and Enterococcus faecium, but is not limited thereto.

The cheese stick provided by the present invention has a reduced oil absorption rate and an appetizing color by including soybean flour, thereby solving the problem of increased cholesterol and indigestion caused by ingestion of fried food.

In addition, the oil absorption rate is reduced to give a crispy texture, and it is possible to reduce the amount of oil required for frying, thereby having the effect of reducing the manufacturing cost at the same time.

It should be understood that the effects of the present invention are not limited to the above-described effects, and include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples only illustrate the present invention, and the present invention is not limited by the following examples.

Preparation Example 1. Preparation of a probiotic mixture

Prior to the preparation of the batter mix of the present invention, a probiotic mixture powder for improving the digestibility and texture of fried was prepared.

The probiotics mixed powder was prepared including a total of 17 kinds of probiotics by mixing the commercially available probiotics mixed powder and separately purchased probiotics.

Specifically, the probiotics added to the probiotic mixture powder are Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus Lactobacillus gasseri ( Lactobacillus gasseri ), Lactobacillus helveticus ( Lactobacillus helveticus ), Lactobacillus reuteri ( Lactobacillus reuteri ), Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), Lactobacillus brevis ( Lactobacillus brevis ) ; Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis , Bifidobacterium animalis , Bifidobacterium longum ( Bifidobacterium longum ); Leuconostoc kimchi, Streprococcus thermophiles and Enterococcus faecium were composed of 9 species of Lactobacillus, 5 species of Bifidobacterium, and 3 other probiotics. .

At this time, the Lactobacillus rhamnosus and Bifidobacterium animalis lactis were obtained from Lactobacillus rhamnosus GG (LGG ^® ) and Bifidobacterium animalis ssp. Lactis (BB-12 ^® ) was used.

100 parts by weight of the probiotic mixture powder, 10 parts by weight of pectin, 10 parts by weight of fructooligosaccharide, 5 parts by weight of alabinogalactan, 3 parts by weight of skim milk, 5 parts by weight of glucose and 5 parts by weight of lactose are mixed at 20 to 25 ° C. Aging for 2 to 4 hours to prepare a probiotic mixture.

Preparation Example 2. Preparation of batter mix with reduced oil absorption

The present invention prepared a batter mix containing a mixture of skimmed soybean flour and probiotics in order to provide special fried foods with reduced oil absorption, improved texture, and improved digestibility.

First, prepare a batter mix in which soft flour, corn flour, garlic powder, onion powder, and pepper powder are mixed, and 0.1 to 5 parts by weight of skim soybean flour, 10 to 20 parts by weight of starch, 0.5 parts by weight of gum, relative to 100 parts by weight of the batter mix; 1 part by weight of baking powder and 3 parts by weight of the probiotic mixture prepared in Preparation Example 1 were mixed.

Example 1. Preparation of cheese sticks using batter mix with reduced oil absorption

Cheese sticks using the batter mix with reduced oil absorption of the present invention were prepared through the following process.

The cheese stick is 450 to 550 parts by weight of cheese, 160 to 200 parts by weight of purified water, 115 to 170 parts by weight of the batter mix of Preparation Example 2, 100 to 150 parts by weight of breadcrumbs, 30 to 50 parts by weight of cooking oil, and 1 to 3 parts by weight of refined salt. As manufactured including parts,

First, 170 parts by weight of purified water was mixed with 139 parts by weight of the batter mix of Preparation Example 2, kneaded for 3 minutes, and left for 10 minutes to prepare probiotics to be activated.

After that, the process of applying the dough to the processed cheese and applying breadcrumbs was repeated twice, and fried in oil at 180°C for 25 seconds to 1 minute.

It was then flash frozen at -25 °C and stored at -18 °C.

Experimental Example 1. Experiment to confirm reduction in oil absorption of cheese sticks

In order to confirm the effect of reducing the oil absorption rate of the fried foods prepared by the method of the present invention, the difference in oil absorption amount was confirmed by varying the content of skim soybean flour.

Specifically, the amount of oil absorption was measured by checking the increase in weight (g) before and after frying after frying for 35 seconds in 180°C oil by varying the content of skimmed soybean flour, and the results are shown in Table 1 below.

Skim soybean flour
Added amount (parts by weight) unadded 0.2 0.3 0.45 0.7 0.9 1.0 Weight before frying (g) 1,000 1,000 1,000 1,000 1,000 1,000 1,000 Weight after frying (g) 1,078 1,062 1,050 1,043 1,046 1,046 1,047 Oil absorption (%) 7.8 6.2 5.0 4.3 4.6 4.6 4.7

As shown in Table 1 above, it was confirmed that the oil absorption rate was the most decreased when the content of skimmed soybean flour was 0.45 parts by weight, and there was no significant change in the oil absorption rate when 0.7 parts by weight or more was used. A batter mix was prepared to contain 0.45 to 1.5 parts by weight of skim soybean flour in consideration of overall taste preference, while remarkably reduced oil absorption compared to when not added.

Experimental Example 2. Experiment to confirm the digestion-promoting effect of fried food

In order to confirm the digestive accelerating effect of the fried (cheese stick) prepared by the method of the present invention, a sensory evaluation of the digestive sensation was performed.

Specifically, the experiment was conducted on 24 adult males and females in their 20s and 40s, and cheese sticks prepared in the same manner as in Example 1 except that the cheese sticks and probiotics of Example 1 were not included (Comparative Example 1) , a cheese stick prepared without skimmed soybean flour (Comparative Example 2) and a commercially available frozen cheese stick (Comparative Example 3) were ingested, and then sensory evaluation was performed on the sense of digestion.

Six people in each group were evenly distributed by age and gender, and digestibility was evaluated 2 hours after consuming cheese sticks enough to feel slightly full considering the amount of food, and the averages are shown in Table 2 below.

The evaluation is a 5-point scoring method, and the higher the satisfaction, the higher the score, for example, 0 points if digestion is not at all, and 5 points if digestion is very good.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 4.4 4.2 3.9 3.6

As shown in Table 1, it was confirmed that the cheese stick prepared by the method of the present invention contained both probiotics and skimmed soybean flour, thereby exhibiting significantly superior digestibility compared to other cheese sticks. In particular, it was confirmed that the cheese stick without skim soybean flour (Comparative Example 2) showed a greater difference than the case without probiotics (Comparative Example 1). These results may be the result of subjective intervention that the test subject thinks because it does not contain skim soybean flour, which can reduce oil absorption and consequently reduce oily feeling. In addition, it was confirmed that when probiotics were included, a significant effect appeared compared to the case where probiotics were not included.

Experimental Example 3. Comprehensive preference evaluation experiment

In order to evaluate the overall preference of the cheese stick prepared by the method of the present invention, a comparative sensory evaluation was performed on the overall preference for the cheese sticks (Example 1 and Comparative Examples 1 to 3) tested in Experimental Example 2 above.

The sensory test on the cheese stick was conducted by selecting 20 adult men and women in their 20s to 50s. In particular, the cheese stick of the present invention exhibits a particularly crispy texture due to a reduced oil absorption rate. After 3 hours had elapsed, the texture after cooling was separately compared.

Specifically, 5 people in each group were evenly distributed by age and gender, and only the cheese sticks of the present invention were provided without providing a separate drink, so that the feeling, chewiness, texture when warm (crispy), and texture after cooling (crispy) ) and overall preference.

For the rating, a 10-point rating method was used, and the higher the preference, the higher the score. For example, if you get a high score in the greasy item, it means you show a high preference for not feeling greasy. After consuming a piece of cheese stick, each item was evaluated, rinsed with water and re-ingested after 5 minutes, and the average value was obtained by repeating evaluation for each item three times. The results are shown in Table 3 below.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 feeling 9.1 8.2 7.7 7.7 chewy 8.1 7.4 8.0 7.4 Taste (while warm) 9.5 9.5 9.2 8.3 Taste (after cooling) 9.2 9.2 9.1 8.0 Overall Preference 9.0 8.8 8.4 7.9

As shown in Table 3, Example 1 and Comparative Example 1 containing skimmed soybean flour were generally less greasy and exhibited excellent texture, and in Example 1 and Comparative Example 2, which were aged including probiotics, Chewyness and a slight increase in texture were confirmed. The above description of the present invention is for illustrative purposes, and those of ordinary skill in the art to which the present invention pertains can take other specific forms without changing the technical spirit or essential features of the present invention. It can be understood that it can be easily transformed into Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may be implemented in a combined form. The scope of the present invention is defined in the claims to be described later. All changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (1)

Cheese sticks with improved digestion and reduced oil content, manufactured including the following steps:
(a) Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus acidophilus ( Lactobacillus acidophil gasi ), Lactobacillus gasseri ) Lactobacillus helveticus ( Lactobacillus helveticus), Lactobacillus reuteri ( Lactobacillus reuteri), Lactobacillus Bulgaricus ( Lactobacillus bulgaricus), Lactobacillus brevis ( Lactobacillus brevis) ; Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis , Bifidobacterium animalis , Bifidobacterium longum ( Bifidobacterium longum ); 100 parts by weight of mixed powder of Leuconostoc kimchi, Streprococcus thermophiles and Enterococcus faecium , 10 parts by weight of pectin, 10 parts by weight of fructooligosaccharide, 5 parts by weight of alabinogalactan Preparing a probiotic mixture by mixing parts by weight, 3 parts by weight of skim milk, 5 parts by weight of glucose, and 5 parts by weight of lactose and aging at 20 to 25°C for 2 to 4 hours;
(b) 100 parts by weight of a batter mix composition mixed with soft flour, corn flour, garlic powder, onion powder and black pepper powder, 0.1 to 5 parts by weight of skim soybean powder, 10 to 20 parts by weight of starch, 0.5 parts by weight of gum, 1 part by weight of baking powder mixing 1 to 5 parts by weight of the probiotic mixture prepared in step (a) and 1 to 5 parts by weight;
(c) mixing 170 parts by weight of purified water with 100 to 150 parts by weight of the mixture of step (b), kneading the mixture for 3 minutes, and leaving it for 10 minutes to ripen the dough to activate probiotics;
(d) applying the dough of step (c) to 450 to 550 parts by weight of processed cheese and repeating the process of applying breadcrumbs twice; and
(e) Frying the processed cheese after step (d) is completed in oil at 180 ° C for 25 seconds to 1 minute.