TWI688347B - Composition for preparing korean pancake powder comprising allulose, and use thereof - Google Patents

Abstract

The present disclosure relates to a composition for preparing Korean pancake powder, which comprises grain flour, baking powder, and allulose; a method for preparing Korean pancake powder; Korean pancake powder and a pancake, which comprise the composition; a method for preparing a Korean pancake using the Korean pancake powder; a method for increasing a crispy texture of a Korean pancake, and a method for reducing an oil absorption rate of a Korean pancake.

The composition of the present disclosure for preparing Korean pancake powder enhances a crispy texture and reduces an oil absorption rate by adding allulose, which is a natural sweetener material, thereby having excellent characteristics such as reducing a calorie while decreasing a greasy texture, achieving an appetizing color, delaying an aging rate of a Korean pancake, and the like.

Description

Composition for preparing Korean pancake powder including alloxan and its use

The present disclosure relates to a composition for preparing Korean pancake powder, which includes cereal flour, baking powder, and allulose; a method for preparing Korean pancake powder; a Korean pancake powder and pancake, which includes the above composition Thing; a method for preparing Korean pancakes using the Korean pancake powder; a method for improving the crisp texture of Korean pancakes; and a method for reducing the oil absorption rate of Korean pancakes.

Many Koreans regard Korean pancakes as a common food on rainy days or during holidays. Korean pancakes are one of the few Korean cuisines that use a lot of oil for frying. In the past, edible oil was quite rare, so Korean pancakes are extravagant food, so they are mainly used during holidays, in ceremonies to honor ancestors, and at banquets.

Like almost all foods, Korean pancakes are extremely delicious and have a crispy texture when eaten immediately after cooking, but their flavor and crispy texture quickly decay as they cool. In addition, when the cold Korean pancake is heated again, it may be found that the oil absorbed therein causes a slightly fishy smell, which hinders the flavor.

As for the conventional technology related to Korean pancake powder, the Korean Patent Announcement 10-2015-0009854 revealed that by adding fermented rice and mixed rice, low-calorie Korean pancakes can be provided. This Korean pancake flour provides a cooked Korean pancake flour composition including fermented rice noodles (5% to 30%) and unfermented rice noodles (70% to 95%), so it prevents the Korean pancakes from hardening over time , And the oil absorption rate is reduced, so it can eat Korean pancake powder with less calories. As for another conventional technology, Korean Open Patent No. 10-1998-0008043 discloses "Korean pancake powder and its preparation method", which provides Korean pancake powder, which is characterized by mixing potato fiber powder (20% to 50%), potatoes Starch (20% to 40%), and potato flour (30% to 50%), so you can fully enjoy the unique light taste and smell of potatoes; in other words, the diet of modern people gradually becomes more and more acidic, and the case Reveal the technology that can promote the health of modern people. In addition, Korean Patent Publication No. 10-2001-0067638 discloses "Korean pancake flour composition of mulberry leaves and good wheat", which consists of buckwheat flour (60% to 90%), wheat flour (8% to 20%), corn Starch (1.5%), wheat starch (2%), glutinous rice flour (1% to 2%), mulberry leaf flour (0.01% to 3%), etc. In other words, the case reveals the related technology of Korean pancake flour, which is characterized by By mixing starch and glutinous rice flour to prevent adult diseases such as high blood pressure, diabetes, etc., and improve taste and texture. However, although there are conventional techniques for various Korean pancake flour compositions, the conventional technique is a method of preparing Korean pancakes by replacing grain flour or by adding another grain flour. Therefore, there are limits to preparing Korean pancakes by changing the mixed composition other than cereal flour.

Again, in flour foods, foods cooked with oil, such as Korean pancakes, contain both carbohydrates and fats, so over time, they experience texture changes and quality deterioration. In addition, the calorie content is extremely high, so eating a small amount of food will cause a lot of calories, resulting in various adult diseases.

Against this background, the inventors conducted thorough research and intended to solve these problems. Fruit, found in Korean pancake powder composition by adding alloxan sugar to replace some amount of sugar, can improve the crisp texture, reduce oil absorption, improve low calorie content and color, and delay the aging rate of Korean pancakes, etc. This completes the disclosure.

An object of the present disclosure is to provide a composition for preparing Korean pancake powder, which includes cereal flour, baking powder, and allulose.

Another object of the present disclosure is to provide a Korean pancake powder containing a composition for preparing Korean pancake powder.

Yet another object of the present disclosure is to provide a method for preparing Korean pancake powder, which includes the step of mixing cereal flour, baking powder, and allulose.

Yet another object of the present disclosure is to provide a Korean pancake containing a composition for preparing Korean pancake powder.

Yet another object of the present disclosure is to provide a method for preparing Korean pancakes, which includes the following steps: (a) mixing the composition for preparing Korean pancake flour with water to prepare dough; and (b) oil in oil Fry the dough.

Yet another object of the present disclosure is to provide a method for improving the crispy texture of Korean pancakes, comprising the following steps: (a) mixing the composition for preparing Korean pancake flour with water to prepare dough; and (b) Fry the dough in oil.

Yet another object of the present disclosure is to provide a method for reducing the oil absorption rate of Korean pancakes, which includes the following steps: (a) mixing the composition for preparing Korean pancake flour with water to prepare dough; and (b) Fry the dough in oil.

Yet another object of the present disclosure is to provide a method for improving browning of Korean pancakes, which includes the following steps: (a) mixing the composition for preparing Korean pancake powder with water to prepare dough; and (b) Fry the dough in oil.

Yet another object of the present disclosure is to provide a method for suppressing the aging of Korean pancakes, which includes the following steps: (a) mixing the composition for preparing Korean pancake flour with water to prepare dough; and (b) Fry the dough in oil.

In the following, this disclosure will be described in detail. Meanwhile, the explanations and specific embodiments disclosed herein can each be applied to other explanations and specific embodiments. In other words, all combinations of factors disclosed in this article are within the scope of this disclosure. Furthermore, the scope of this disclosure should not be limited by the specific disclosures presented below.

In order to achieve the foregoing object, one aspect of the present disclosure provides a composition for preparing Korean pancake powder, which includes cereal flour, baking powder, and allulose. Korean pancakes prepared using the composition for preparing Korean pancake powder of the present disclosure include replacing the sugar in the composition with equal amounts of allulose, thus having a crispy texture, reducing oil absorption, and enhancing browning (appetizing color) , To curb aging and other excellent effects.

The term "Korean pancake powder" as used herein refers to a powder used to prepare Korean pancakes by mixing with water. Korean pancake refers to food that is cooked with flat and wide dough fried in a pan in oil, also known as buchim ( buchim ( buchimgae )), jijim ( jijim ), jijimgae ( jijimgae ), jingjing rice ( jijimi ), or jeonbyeong ( jeonbyeong ). Korean pancakes include nureumjeok , bindaetteok , rice cakes made with soy sauce ( jangtteok ), jeon ( jeon ), etc., which are thickened dough fried in a pan in oil While preparing.

The Korean pancake has an enhanced crispy texture, reduced oil absorption, appetizing color, and reduced aging compared to Korean pancakes including Korean pancake powder that does not contain allulose.

In the present disclosure, "aloxulose" is a saccharide having a chemical formula of C ₆ H ₁₂ O ₆ and a molecular weight of 180.16, which is known to exist in small amounts in figs, grapes, etc., and is also known as psicose. Allulose includes both D-psicose and L-psicose. Commercially available alloxanose can be purchased and used, which can be directly extracted from natural products, or it can be prepared by chemical or microbiological methods, but is not limited thereto. In addition, allulose may have a purity of 90% or more (based on dry solids content, containing 90% by weight or more of allulose), a purity of 95% or more, and a purity of 98% or more , Or alloxan with a purity of 98% to 99.5%.

Alloxan sugar may be in the form of a sugar mixture with sugars other than allulose. Specifically, the alloxan sugar may be in the form of a sugar mixture with at least one sugar selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high strength Sweeteners, and liquid sugars other than allulose, but not limited to this. Finally, other ingredients besides allulose in powder form and in liquid form or in the form of a sugar mixture may be further included in the composition for preparing Korean pancake powder of the present disclosure, as long as an appropriate amount of these ingredients can Just include it.

Alloxan sugar can be included in the composition for preparing Korean pancake powder in an appropriate amount. Specifically, the content can be 0.1 to 30 parts by weight and 0.1 to 20 parts by weight based on 100 parts by weight of the total weight of the composition , 0.1 to 10 parts by weight, 0.1 to 5 parts by weight, 0.2 to 30 parts by weight, 0.2 to 20 parts by weight, 0.2 to 10 parts by weight, 0.2 to 5 parts by weight, 1 to 30 Parts by weight, 1 to 20 parts by weight, 1 to 10 parts by weight, 1 to 5 parts by weight, or 3 to 7 parts by weight, but the amount of allulose is not limited by this.

In this disclosure, "grain flour" refers to the powder form of cereals. As long as it is edible, there are no special restrictions on cereals, specifically, rice, barley, beans, millet, millet, sorghum, wheat, buckwheat, glutinous rice, brown rice, black rice, japonica rice, barley, rye , Chia seeds, quinoa, oats, potatoes, yam, sweet potatoes, or corn.

The cereal flour may be included in the composition for preparing Korean pancake flour in an appropriate amount. Specifically, the content may be 60 to 99 parts by weight, 70 to 99 parts by weight, and 80 to 100 parts by weight based on the total weight of the composition. 99 parts by weight, 60 to 98 parts by weight, 70 to 98 parts by weight, 80 to 98 parts by weight, 60 to 97 parts by weight, 70 to 97 parts by weight, 80 to 97 parts by weight, 80 to 96 parts by weight, 87 to 96 parts by weight Parts, or 92 to 96 parts by weight, but the content of cereal flour is not limited by this.

In this disclosure, "baking powder" refers to a type of chemical expansion agent that includes sodium bicarbonate. Specifically, the baking powder may be one in which starch is mixed with sodium carbonate, one or more types of acid salts, or an acid-generating material. In addition, the baking powder may be tartrate baking powder, phosphate baking powder, pyrophosphate baking powder, sulfate baking powder, or sulfate-phosphate baking powder, but is not limited thereto.

The baking powder may be included in the composition for preparing Korean pancake powder in an appropriate amount. Specifically, the content may be 0.05 to 5 parts by weight, 0.05 to 4 parts by weight, 0.05 based on the total weight of the composition as 100 parts by weight. To 3 parts by weight, 0.05 to 2 parts by weight, 0.1 to 5 parts by weight, 0.1 to 4 parts by weight, 0.1 to 3 parts by weight, 0.1 to 2 parts by weight, 0.2 to 5 parts by weight, 0.2 to 4 parts by weight, 0.2 to 3 parts Parts by weight, 0.2 to 2 parts by weight, 0.2 to 1 part by weight, 0.3 To 0.7 parts by weight, or 0.5 parts by weight, but the content of baking powder is not limited by this.

Compared to Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose Korean pancakes, Korean pancakes prepared using the composition for preparing Korean pancake flour of the present disclosure have improved hardness, stickiness, or chewyness, and thus have a chewy elastic texture (that is, an increased crisp texture).

Hardness refers to the rigidity when chewing food, so the increased hardness indicates that the crispy texture and hard texture of Korean pancakes have been improved. In Korean pancakes prepared using the Korean pancake powder composition of the present disclosure or using Korean pancake powder including the composition, the hardness may be 10,000 g to 30,000 g, 10,000 g to 25,000 g, 15,000 g to 20,000 g, 17,000 g To 20,000g, or 18,000g to 19,000g, but not limited by this. In addition, compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose The hardness of Korean pancakes can be increased by 0.5% to 15%, 0,5% to 12%, 0.5% to 10%, 0.5% to 9%, 0.8% to 15%, 0.8% to 12%, 0.8% to 10%, 0.8% to 9%, 1% to 15%, 1% to 12%, 1% to 10%, 1% to 9% , 2.5% to 15%, 2.5% to 12%, 2.5% to 10%, 2.5% to 9%, 5% to 15%, 5% to 12%, 5% to 10%, or 5% to 9%, But not limited by this. In addition, compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose The hardness of Korean pancakes can be increased by 0.5% or more, 0.8% or more, and 1% or more by using the composition of the present disclosure for preparing Korean pancake powder 2.5% or more, 5% or more, and/or 9% or less, 10% or less, 12% or less, or 15% or less, but not subject to this.

Gum viscosity refers to the force required to squeeze and destroy food until the food is swallowed. Therefore, the value of gum viscosity increases, which means that the chewy texture of Korean pancakes has been improved. In Korean pancakes prepared using the Korean pancake powder composition of the present disclosure or prepared using Korean pancake powder including the composition, the viscosity may be 5,000 to 25,000, 10,000 to 20,000, 15,000 to 20,000, 15,000 to 17,000, Or 16,000 to 17,000, but not limited by this. In addition, compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose The viscosity of Korean pancakes can be increased by 0.5% to 20%, 0.5% to 15%, 0.5% to 12%, 0.5% to 10%, 0.5% to 9%, 0.8% to 20%, 0.8% to 15%, 0.8% to 12%, 0.8% to 10%, 0.8% to 9%, 1% to 20%, 1% to 15% , 1% to 12%, 1% to 10%, 1% to 9%, 1.5% to 20%, 1.5% to 15%, 1.5% to 12%, 1.5% to 10%, 1.5% to 9%, 5 % To 20%, 5% to 15%, 5% to 12%, 5% to 10%, or 5% to 9%, but not limited to this. In addition, compare Korean pancakes prepared using the product for preparing Korean pancake powder that does not include allulose, or prepared using the composition for preparing Korean pancake powder including the same amount of sugar in place of alloxan sugar The viscosity of Korean pancakes can be increased by 0.5% or more, 0.8% or more, 1% or more, 1.5% or more. % Or more, and/or 9% or less, 10% or less, 12% or less, 15% or less, or 20% or less, but not limited by this.

Chewyness refers to the value of the combined gum viscosity and elasticity, indicating higher chewyness The value indicates that the Korean pancake has a chewy and elastic texture. In the Korean pancake prepared using the Korean pancake powder composition of the present disclosure or using the Korean pancake powder including the composition, the chewyness may be 5,000 to 20,000, 10,000 to 20,000, 10,000 to 15,000, 11,000 to 15,000, or 13,000 to 14,000, but not limited by this. In addition, compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose The chewyness of Korean pancakes can be increased by 0.5% to 20%, 0.5% to 18%, 0.5% to 15%, 0.5% to 13%, 1% to 20%, 1% to 18%, 1% to 15%, 1% to 13%, 3% to 20%, 3% to 18%, 3% to 15%, 3% to 13% , 5% to 20%, 5% to 18%, 5% to 15%, 5% to 13%, 6% to 20%, 6% to 18%, 6% to 15%, or 6% to 13%, But not limited by this. In addition, compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose The chewyness of Korean pancakes can be increased by 0.5% or more, 1% or more, 3% or more, 5% or more by using the composition of the present disclosure for preparing Korean pancake powder % Or more, and/or 13% or less, 15% or less, 18% or less, or 20% or less, but not subject to this.

Compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or Korean pancakes prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose In using the Korean pancake powder composition of the present disclosure or the Korean pancake prepared using the Korean pancake powder, the oil absorption rate can be reduced. The oil absorption rate measures the degree to which the oil used during the cooking of Korean pancakes is absorbed by the Korean pancakes. The lower the oil absorption rate, The lower the amount of oil contained in Korean pancakes; therefore, the low oil absorption rate has the advantages of significantly reducing the degree of oiliness and eating Korean pancakes with a low calorie content.

For Korean pancakes prepared using the Korean pancake powder composition of the present disclosure or using the Korean pancake powder including the composition, for 100 grams of Korean pancake powder, the oil absorption rate is based on the total volume of 100 parts of oil used for the first time Can be 50 to 99 parts by volume, 50 to 95 parts by volume, 70 to 95 parts by volume, 70 to 90 parts by volume, 70 to 87 parts by volume, 75 to 90 parts by volume, 75 to 87 parts by volume, or 79 to 87 parts by volume , But not limited by this. In addition, compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose The oil absorption rate of Korean pancakes can be reduced by 0.1% to 10%, 0.1% to 7%, 0.1% to 5%, 0.2% to 10%, 0.2% to 7%, 0.2% to 5%, 0.3% to 10%, 0.3% to 7%, 0.3% to 5%, 1% to 10%, 1% to 7%, 1% to 5% , 1.5% to 10%, 1.5% to 7%, or 1.5% to 5%, but not limited by this. In addition, compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose The oil absorption rate of Korean pancakes can be reduced by 0.1% or more, 0.2% or more, 0.3% or more, and 1% or more, by using the disclosed composition for preparing Korean pancake powder 1.5% or more, and/or 5% or less, 7% or less, or 10% or less, but not limited by this.

Compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or Korean pancakes prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose , Prepared using the Korean pancake powder composition of this disclosure Browning can be increased in Korean pancakes prepared by or using the Korean pancake powder. As for the term that compares the degree of browning, brightness refers to the degree of vividness and dimness. It becomes more vivid as the brightness increases, and becomes dimmer as the brightness decreases. Redness refers to the degree of redness. It becomes red as the redness increases, and becomes green as the redness decreases. Yellowness refers to the degree of yellowness. It becomes yellow as the yellowness increases, and becomes blue as the yellowness decreases. In other words, when Korean pancakes have lower brightness, higher redness, or higher yellowness, Korean pancakes are browned; in other words, Korean pancakes have a more appetizing color.

In particular, the brightness may be 30 to 80, 30 to 70, 30 to 65, 40 to 80, 40 to 70, 40 to 65, 45 to 65, or 45 to 63, but is not limited thereto. The redness may be 0.5 to 20, 0.5 to 15, 1 to 15, 1 to 10, or 6 to 8, but is not limited thereto. The yellowness may be 20 to 40, 20 to 35, 24 to 40, 24 to 35, or 27 to 33, but is not limited thereto.

In addition, Korean pancakes prepared using the Korean pancake powder composition of the present disclosure, Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or using an equal amount of sugar instead of Alor The color difference between Korean pancakes prepared by the composition of ketose used to prepare Korean pancake powder is calculated based on brightness, redness, and yellowness; the color difference can be 1 to 25, 1 to 23, 1 to 20, 1 to 18, 2 to 25, 2 to 23, 2 to 20, 2 to 18, 2.5 to 25, 2.5 to 23, 2.5 to 20, 2.5 to 18, 5 to 25, 5 to 23, 5 to 20, 5 to 18, 10 to 25, 10 to 23, 10 to 20, or 10 to 18, but not limited to this. In addition, Korean pancakes prepared using the Korean pancake powder composition of the present disclosure, Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or using an equal amount of sugar instead of Alor The color difference between Korean pancakes prepared by the composition of ketose used to prepare Korean pancake powder Calculated based on brightness, redness, and yellowness; the color difference can be 1 or more, 2 or more, 2.5 or more, 4 or more, 5 or more, 10 or more, 15 or more, and/or 18 or less , 20 or less, 23 or less, or 25 or less, but not limited by this.

Compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or Korean pancakes prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose The aging of Korean pancakes prepared using the Korean pancake powder composition of the present disclosure or prepared using the Korean pancake powder can be suppressed. In addition, compare Korean pancakes prepared using a composition for preparing Korean pancake powder that does not include allulose, or prepared using a composition for preparing Korean pancake powder that includes an equivalent amount of sugar instead of allulose Korean pancakes, Korean pancakes prepared using the Korean pancake powder composition of the present disclosure or prepared using the Korean pancake powder may have a reduced aging viscosity.

Aging viscosity refers to the difference between the lowest viscosity and the highest viscosity when heating the dough prepared by mixing pancake powder and water during cooling. The lower the aging viscosity, the less the change in texture during the same period of time, so that aging phenomena such as hardening, toughening, reduction in chewy texture, etc. are stopped. The aging viscosity of the dough prepared using the composition for preparing Korean pancake powder of the present disclosure may be 500 cP to 1,000 cP, 600 cP to 1,000 cP, 600 cP to 900 cP, 650 cP to 900 cP, or 700 cP to 800 cP, but not subject to this limit.

The composition for preparing Korean pancake powder of the present disclosure may include one or more selected from the group consisting of starch, salt, gum, and seasoning powder, but is not limited thereto.

In particular, the starch may be one or more selected from the group consisting of potato starch, sweet potato starch, corn starch, tapioca starch, wheat starch, etc.; the salt may be selected from the group consisting of sun salt and refined salt , Seasoning salt, etc. in one or more groups; gum can be One or more selected from the group consisting of xanthan gum, guar gum, carrageenan, etc.; and the seasoning powder may be selected from pepper, chili powder, ginger, soybean soy sauce, sugar, shallot , Onion, garlic, seafood powder, curry, vanilla, yeast extract, etc., but not limited to this.

In order to achieve the above object, another aspect of the present disclosure provides Korean pancake powder including a composition for preparing Korean pancake powder.

Korean pancake flour is as described above.

In order to achieve the above object, yet another aspect of the present disclosure provides a method for preparing Korean pancake powder, which includes the step of mixing cereal flour, baking powder, and allulose.

The cereal flour, baking flour, allulose, and Korean pancake flour are as described above.

In order to achieve the above object, yet another aspect of the present disclosure provides a Korean pancake containing a composition for preparing Korean pancake powder.

Korean pancake powder and Korean pancake are described above.

In order to achieve the above object, yet another aspect of the present disclosure provides a method for preparing Korean pancakes, which includes the following steps: (a) mixing the composition for preparing Korean pancake flour with water to prepare dough; and ( b) Frying the dough in oil.

In step (a), the composition for preparing Korean pancake powder may be blended with water, cereal flour, baking powder, allulose, etc. which are components of the composition for preparing Korean pancake powder, and may be sequentially , Or blended with water in reverse order, or simultaneously.

In the dough, the water content can be 50 to 400 parts by weight, 80 to 300 parts by weight, or 100 to 200 parts by weight based on the total weight of the composition used to prepare Korean pancake powder 100 parts by weight; and depends on The purpose of preparing dough in step (a), in addition to water, can be Step contains other ingredients.

Step (b) involves frying in oil or pan frying the dough of step (a).

In order to achieve the above object, yet another aspect of the present disclosure provides a method for improving the crispy texture of Korean pancakes, which includes the following steps: (a) mixing the composition for preparing Korean pancake flour with water to prepare dough ; And (b) frying the dough in oil.

In order to achieve the above object, yet another aspect of the present disclosure provides a method for reducing the oil absorption rate of Korean pancakes, which includes the following steps: (a) mixing the composition for preparing Korean pancake flour with water to prepare dough ; And (b) frying the dough in oil.

In order to achieve the above object, yet another aspect of the present disclosure provides a method for improving browning of Korean pancakes, which includes the following steps: (a) mixing the composition for preparing Korean pancake flour with water to prepare dough ; And (b) frying the dough in oil.

In order to achieve the above object, yet another aspect of the present disclosure provides a method for suppressing the aging of Korean pancakes, which includes the following steps: (a) mixing the composition for preparing Korean pancake flour with water to prepare dough; And (b) frying the dough in oil.

The composition for preparing Korean pancake powder disclosed in this disclosure is to improve the crispy texture and reduce the oil absorption rate by adding alloxan sugar. Alloxan sugar is a natural sweetener material and therefore has excellent characteristics, such as reducing calories and reducing Oily, to achieve appetizing color, delay the aging rate of Korean pancakes, etc.

Figure 1 shows the CIE laboratory color space.

FIG. 2 is a graph showing the color difference between Korean pancakes prepared by using a composition for preparing Korean pancake flour to which an equal amount of sugar or allulose is added.

FIG. 3 is a graph showing that the viscosity of the dough prepared using the composition for preparing Korean pancake flour in Example 6 changes with temperature.

[The best mode for carrying out the invention]

In the following, the disclosure will be described in detail with the accompanying specific embodiments. However, the specific embodiments disclosed herein are for illustrative purposes only, and should not be interpreted as limiting the scope of the disclosure.

Example 1: Preparation of Korean pancake powder according to the content of allulose and sugar

As shown in Table 1 below, the raw materials including sugar and allulose are weighed according to their weight to prepare Korean pancake powder.

Table 1 above shows the blending ratio of the composition for preparing Korean pancake powder.

All the raw materials used (except sugar and allulose) are the same product, and use the same amount of raw materials. The contents of sugar and allulose are adjusted on the basis of parts by weight of wheat flour, and the respective contents of sugar and allulose are prepared in amounts of 1, 5, and 10 parts by weight.

In order to change sensory perception and color, and to correct texture, etc., seasoning powder is used in an amount of 1.6 parts by weight. Again, in order to correct viscosity and physical properties, xanthan gum is used in an amount of 0.02 parts by weight. Again, in order to confirm the results of texture analysis and Ta analysis, the baking powder is used in an amount of 0.5 parts by weight. In addition, no additional composition is added to reduce the difference caused by other factors.

Example 2: Analysis of the physical properties of Korean pancakes based on the content of allulose

The following experiment was conducted to analyze the physical properties of Korean pancakes based on the content of allulose.

Specifically, water (340 ml) was added to each Korean pancake powder (200 g) prepared in Example 1 to prepare dough, and then Korean pancake (diameter: 7 cm, thickness: 0.2 cm (cm)) was prepared by the following method To 0.3 cm, dough liquid: 20 grams (g)). Thereafter, the physical properties of each Korean pancake prepared as above were tested.

(1) Prepare a flat stainless steel plate that is vertically perforated (diameter: 7 cm).

(2) Add oil (2 ml) and preheat the frying pan for 1 minute.

(3) Turn over each Korean pancake at intervals ranging from 1.5 minutes to 1.5 minutes to 30 seconds to 30 seconds.

The physical properties of Korean pancakes were evaluated four times through a compression test using a texture analyzer (TA-XT.plus, Stable Micro Systems Co. LTD.), and TPA characteristics such as hardness, viscosity, chewyness The calculation of the self-force-distance curve of the equal system.

Hardness shows the firmness when chewing food and is an index showing the crispness and firmness of Korean pancakes; Glue viscosity shows what is needed to squeeze and destroy food until it can be swallowed Force, and it is an index indicating that the chewy feeling is further improved as the value of the gum viscosity increases; chewing strength is the value of the combined viscosity and elasticity of the gum, and it is a chewy and elastic texture as the chewing strength value increases Index.

Confirm that Korean pancakes prepared with Korean pancake powder added with alloxan sugar have a hardness (0.98% to 5.02%) and viscosity compared to Korean pancakes prepared with Korean pancake powder added with the same amount of sugar (1.73% to 8.97%) and chewyness (6.51% to 12.58%) increased. In addition, it was confirmed that the Korean pancake powder in which the sugar content was increased was used as an example, and the hardness, viscosity, and chewyness were reduced (Table 2).

Table 2 above shows the measured values of hardness, gum viscosity, and chewy according to the content of allulose.

In Korean pancakes, when the hardness, gumness, and chewyness are high, the chewy and elastic texture is specifically expressed. Therefore, it was found that Korean pancake powder to which alloxan sugar is added has an excellent texture compared to Korean pancakes to which an equal amount of sugar is added.

Example 3: Depending on the preparation of Korean pancakes, an experiment to confirm the oil absorption rate and calorie content

The following experiment was conducted to confirm the oil absorption rate of Korean pancake powder according to the allulose content.

Specifically, water (340 ml) is added to each Korean pancake powder (200 g) prepared in Example 1 to prepare dough, and then Korean pancake (diameter: 15 cm, thickness: 0.2 cm to 0.3 cm) is prepared by the following method , Dough liquid: 100 grams). Thereafter, each Korean pancake prepared as above was tested for oil absorption.

(1) Prepare a flat stainless steel plate that is vertically perforated (diameter: 15 cm).

(2) Add oil (10 ml) and preheat the frying pan for 1 minute.

(3) Turn over each Korean pancake at intervals of 3 minutes-2 minutes-1 minute-30 seconds.

Using the above method, the oil absorption rate was analyzed by measuring the amount of oil absorbed by the Korean pancake during the preparation process of the Korean pancake. Repeat the experiment twice for each sample, and the average value is expressed as "%". The amount of added oil, the amount of remaining oil, and the amount of added batter (dough liquid) are measured and used to calculate the oil absorption rate. The oil absorption rate represents the amount of oil absorbed in the amount of oil initially added during the Korean pancake preparation process using a certain amount of dough (based on 100 grams), which is calculated according to the following equation.

[Equation 1] Oil absorption rate (%)=(added oil amount- remaining oil amount)/(added oil amount)*100

The results of the oil absorption test were carried out, and it was confirmed that when Korean pancake powder was prepared using Korean pancake powder in which the same amount of sugar was added instead of alloxan sugar, the oil absorption rate increased when Korean pancake powder was prepared using Korean pancake powder with high sugar content; On the other hand, when Korean pancake powder was prepared using Korean pancake powder to which alloxan sugar was added, the oil absorption rate decreased (Table 3). As the oil absorption rate decreases, the amount of oil absorbed in Korean pancakes becomes lower, and as a result, the degree of oiliness becomes significantly lower.

In addition, when adding allulose (1% to 10%), the calories of Korean pancakes per 100 grams of Korean pancake powder consumed after the final cooking is about 471 kcal to 486 kcal, which is the same amount used The calorie content of Korean pancakes made from sugar is about 87.8% to 98.2%. Therefore, it is possible to consume low-calorie Korean pancakes (Table 4).

Table 3 above shows the measured value of the oil absorption rate based on the content of allulose.

Table 4 above shows the calories of Korean pancakes based on the content of allulose.

Example 4: Analysis of the surface chromaticity of Korean pancakes through a colorimeter

The following experiment was conducted to analyze the surface color of Korean pancakes prepared using Korean pancake powder based on the content of allulose.

Specifically, Korean pancakes were prepared in the same manner as in Example 2 for each recipe, and then the surface color of Korean pancakes was measured after 10 minutes. The chromaticity of Korean pancakes is measured with a MINOLTA colorimeter (Melota colorimeter CR-300, Konica, Japan), and the brightness is measured with an L* value , Redness is measured with a* value, and Yellowness is measured with b* value (Figure 1 and Table 4). All samples were measured four times, and then expressed as an average. In this article, a white reference plate is used as the reference plate, where the L* value is 94.09, the a* value is -0.42, and the b* value is 4.47.

Table 5 above shows the results showing the color difference.

Compared with Korean pancake powder without added sugar, the surface of Korean pancake prepared using Korean pancake powder with added sugar or alloxan sugar all showed a tendency to decrease brightness and increase redness and yellowness. This tendency indicates that the surface of Korean pancakes prepared using Korean pancake powder containing sugar is browned compared to those prepared using Korean pancake powder in which no sugar is added. In addition, the color difference is calculated using the measured brightness, redness, and yellowness, and the equations are expressed as follows.

[Equation 2] Color difference (△E; L *, a *, b *)={( △L *) ² +( △a *) ² +( △b *) ² } ^1/2

However, the color difference (△E) between Korean pancakes prepared using Korean pancake powder added with sugar and Korean pancakes prepared using Korean pancake powder without added sugar is 3.3 to 5.4, showing an increase in sugar content and There was no significant change; the color difference between Korean pancakes prepared with Korean pancake flour added with alloxan sugar and Korean pancakes prepared with Korean pancake flour without added sugar was 5.6 to 21.6. Significant changes have taken place in the increase in the content of allulose.

In addition, when compared with the color difference on the surface of Korean pancakes prepared with Korean pancake powder added with the same amount of sugar instead of alloxan sugar, the Korean pancakes prepared with Korean pancake powder added with alloxan sugar had Color difference from 2.5 to 18.5 (Figure 2). Therefore, it was confirmed that Korean pancakes prepared using Korean pancake powder to which alloxan sugar was added achieved a more appetizing color (Table 6). In particular, when compared to Korean pancakes prepared with Korean pancake powder without added sugar, the L* value changed from 68.45 in Korean pancakes prepared with Korean pancake powder with added alloxan sugar To 49.69, and the a* value changed from 0.05 to 10.08. In addition, these results indicate that browning can be further achieved by the sugar present in Korean pancakes.

When the brightness is high and the redness and yellowness are low, the Korean pancake may be undercooked, and it is found that this can be improved when adding allulose.

Table 6 above shows the measured values of brightness, redness, and yellowness according to the content of allulose.

Example 5: Sensory perception evaluation of cooked Korean pancakes

The sensory perception test uses 20 adults in their 20s and 30s, after describing the purpose of the experiment and evaluating items.

In particular, Korean pancakes were prepared in the same manner as in Example 2. After 10 minutes, Korean pancakes were cut into uniform sizes, placed in the same white dish, and served to 20 people at the same time. Pure water is also provided so that they can clean their mouths between assessments. The appearance, flavor, taste, texture, and overall preference of the Korean pancakes were evaluated according to a 9-scale scale (9: excellent, 5: normal, 1: extremely poor).

As a result, it was confirmed that taking Korean pancake powder with high content of sugar or alloxan sugar as an example, the preference is usually increased due to the change in appearance and color. Having said that, it is confirmed that the experimental example 3 is taken as an example because of its appearance Browning leads to reduced preferences.

In addition, it was found that the flavor and taste preference did not show a significant difference according to the blending ratio, but it had a slightly higher flavor and taste preference in Experimental Example 2 (having a higher appearance preference score). It was also found that as the sugar content increased, the texture preferences of both sugar and allulose increased.

It was found that the Korean pancake powder of Experimental Example 2 containing 5% alloxan sugar had the highest overall preference (which is a combination of the above preferences), and compared with the Korean pancake powder with the same amount of sugar added, Korean pancake powder of loxulose usually has a higher preference (Table 7).

Table 7 above shows the results of sensory perception evaluation based on the content of allulose.

Example 6: Analysis of pasting and aging characteristics of Korean pancake powder

The following experiment was conducted to confirm the respective viscosity characteristics of the Korean pancake powder prepared in Example 1 during the gelatinization and aging process.

Specifically, in order to analyze the gelatinization and aging characteristics of starch, Korean pancake powder (3 g) with different blending ratios was placed in a container for viscosity measurement, and distilled water (25 ml) was added to prepare suspension liquid. Thereafter, the prepared suspension was stirred at a speed of 160 rpm, using a fast Quick viscosity analyzer (RVA, model 3d, Newport Scientific) analysis. Viscosity analysis is carried out through different steps.

Step 1: Maintain at 50°C for 1 minute.

Step 2: Heat at +12°C/min for 3 minutes and 45 seconds, and maintain at 95°C for 2 minutes and 30 seconds.

Step 3: Freeze at -12°C/min for 3 minutes and 45 seconds and maintain at 50°C for 2 minutes.

As a result, it was confirmed that the Korean pancake powder added with alloxan sugar had the highest viscosity, which was lower than the viscosity of the Korean pancake powder added with the same amount of sugar, and thus the fluidity of the water dough was improved. In addition, compared to Korean pancake powder added with equal amounts of sugar, Korean pancake powder added with alloxan sugar has a lower aging viscosity (1.65% to 2.43%). In addition, considering the fact that the cooked Korean pancakes to which alloxan sugar is added have little change over time during storage, it is found that this Korean pancake has an effect of suppressing aging. This suggests that phenomena such as reduced chewy texture, hardening, and toughening that occurred during the cooking of Korean pancake products were suppressed (Table 8 and Figure 9).

Table 8 above shows the measured value of the viscosity according to the allulose content.

Table 9 above shows the results of the difference between the anti-aging effects based on the same amount of sugar and allulose.

Although the disclosure has been described with reference to specific examples, those skilled in the art will understand that the disclosure can be implemented in other specific forms without departing from the technical essence or essential characteristics of the disclosure. Therefore, in all aspects, the above specific examples are regarded as illustrative rather than restrictive. Again, the scope of this disclosure is defined by the scope of the attached patent application, not by the implementation. It must be understood that all modifications or changes derived from the meaning and scope of this disclosure and its equivalents are included in the accompanying Within the scope of the patent application.

All are for illustration purposes only.

Claims (19)

A composition for preparing Korean pancake powder includes cereal flour, baking powder, and allulose. The composition as described in item 1 of the patent application scope, wherein the content of the allulose is 0.1 to 30 parts by weight based on 100 parts by weight of the total weight of the composition for preparing Korean pancake powder. The composition as described in item 1 of the patent application scope, wherein the content of the grain flour is 70 to 99 parts by weight based on 100 parts by weight of the total weight of the composition for preparing Korean pancake powder. The composition as described in item 1 of the patent application scope, wherein the content of the baking powder is 0.05 to 5 parts by weight based on 100 parts by weight of the total weight of the composition for preparing Korean pancake powder. The composition as described in item 1 of the scope of the patent application, wherein the composition mentioned above improves the hardness, viscosity, or chewyness of Korean pancakes compared to the composition for preparing Korean pancake powder which does not contain allulose . The composition as described in item 1 of the scope of the patent application, wherein the above composition reduces the oil absorption rate of Korean pancakes compared to the composition for preparing Korean pancake powder which does not contain allulose. The composition as described in item 1 of the scope of the patent application, in which the browning of Korean pancakes is increased as compared with the composition for preparing Korean pancake powder which does not contain allulose. The composition as described in item 1 of the patent application range, wherein the pancake prepared using the composition has a brightness of 30 to 70. The composition as described in item 1 of the patent application scope, wherein the color difference between the Korean pancake prepared using the composition and the Korean pancake prepared using the composition for preparing Korean pancake powder which does not contain allulose is 4 or above. The composition as described in item 1 of the scope of the patent application, wherein the composition described above suppresses the aging of Korean pancakes compared to the composition for preparing Korean pancake powder which does not contain allulose. The composition according to item 1 of the patent application scope, wherein the composition further comprises one or more selected from the group consisting of starch, salt, gum, and seasoning powder. A Korean pancake powder is a composition for preparing Korean pancake powder as described in any one of items 1 to 11 of the patent application. A method for preparing Korean pancake powder includes the steps of mixing cereal flour, baking powder, and allulose. A Korean pancake contains the composition for preparing Korean pancake powder as described in any one of the items 1 to 11 of the patent application. A method for preparing Korean pancakes includes the following steps: (a) mixing the composition for preparing Korean pancake powder as described in any one of the items 1 to 11 of the patent application scope with water to prepare dough; And (b) frying the dough in oil. A method for improving the crispy texture of Korean pancakes includes the following steps: (a) mixing the composition for preparing Korean pancake flour as described in any one of items 1 to 11 of the patent application scope with water to Preparing dough; and (b) Frying the dough in oil. A method for reducing the oil absorption rate of Korean pancakes includes the following steps: (a) mixing the composition for preparing Korean pancake flour as described in any one of items 1 to 11 of the patent application scope with water to Preparing dough; and (b) frying the dough in oil. A method for improving the browning of Korean pancakes includes the following steps: (a) mixing the composition for preparing Korean pancake flour as described in any one of patent application scopes 1 to 11 with water to prepare Dough; and (b) frying the dough in oil. A method for suppressing the aging of Korean pancakes includes the following steps: (a) mixing the composition for preparing Korean pancake powder as described in any one of items 1 to 11 of the patent application scope with water to prepare Dough; and (b) frying the dough in oil.

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