TWI688348B - Powder for coating popcorn comprising allulose and method for preparation thereof - Google Patents

Abstract

The present disclosure relates to powder for coating popcorn comprising allulose, refined salt, and an emulsifying agent; a method for preparing powder for coating popcorn, which comprises mixing allulose, refined salt, and an emulsifying agent; a method for preparing popcorn, which comprises mixing the powder for coating popcorn, corn, and edible oil and fat to prepare a mixture, and frying the mixture; popcorn comprising the powder for coating popcorn; a method for improving the mouthfeel of popcorn, comprising mixing the powder for coating popcorn, corn, and edible oil and fat to prepare a mixture, and frying the mixture; and a method for increasing the storage stability of popcorn.

The powder for coating popcorn of the present disclosure is prepared by substituting saccharides such as sucrose with allulose at a certain ratio. As a result, the powder of the present disclosure for the preparation of popcorn, which has increased hardness and crispiness and can thus provide excellent mouthfeel, has enhanced caramel color and flavor while its caloric content is lowered and can thus increase customer preference, and enables long-term storage.

Description

Powder for coating popcorn including alloxanose and preparation method thereof

The present disclosure relates to a powder for coating popcorn, containing alloxan sugar, refined salt (sodium chloride) and an emulsifier; a method for preparing a powder for coating popcorn, including mixing alloxan sugar and refining The steps of salt and emulsifier; a method for preparing popcorn, comprising mixing powder for coating popcorn, corn and edible fat to prepare a mixture, and frying the mixture; Powdered popcorn; a method for improving the taste of popcorn, including mixing powder for coating popcorn, corn and edible fat to prepare a mixture, and frying the mixture; and a method for improving the storage of popcorn The method of stability includes mixing popcorn-coated powder, corn, and edible fat to prepare a mixture.

Popcorn was once eaten mainly in movie theaters, but recently it has expanded to convenience stores (CVS) and snack markets and can be easily obtained at home. With the growth of the popcorn market, consumers are increasingly eager to achieve various flavors of popcorn (such as traditional salted popcorn, sweet popcorn, etc.) and more appetizing colors.

Usually, popcorn is fried in a pot. When popcorn is prepared by this method, the caramel taste is generated by the heating reaction of corn, popcorn oil, and carbohydrate added at the time of preparation, and the appetizing color and taste are provided. However, regarding powders used for coating popcorn containing carbohydrates, excess sugar (eg, white sucrose (sugar), brown sucrose, etc.) is the cause of adult diseases (eg, obesity, metabolic diseases, etc.) The health status of the people is affected, and the powder has attracted more and more attention from the public, so it has gradually fallen out of favor in the snack market where health awareness has recently risen. In addition, when excessive sugar is added, there is a problem of burning sugar due to heat energy generated during cooking.

In order to overcome these disadvantages, a method of providing sweetness by adding a high-sweetness synthetic sweetener (for example, sucralose) instead of sucrose has been reported (International Patent Publication WO 2003/077675). However, the problem with popcorn prepared in this way is that when consumers eat popcorn, it cannot provide consumers with a pleasant aftertaste. In addition, considering the recent use of synthetic sweeteners (synthetic additives) Negative perception, popcorn prepared in this way cannot be considered a suitable solution.

In addition, in order to reduce the proportion of traditional sucrose and prevent the recrystallization of sucrose, it has been reported that by adding starch syrup and glucose that reduce sweetness, the liquid syrup of popcorn is coated with reduced sweetness (Korean Patent No. 10-0578157 number). However, when the sugar is used in the form of liquid syrup instead of powder, the crunchy texture is reduced, causing the popcorn to become sticky and moist, and its sweetness is also reduced, reducing consumers' preference for popcorn. There is also a limiting factor that the calorie content of popcorn cannot be reduced, so the disadvantage is that the calorie content cannot be significantly reduced.

Therefore, there is a need to develop a low-calorie powder for coating popcorn, which has an improved carbonization phenomenon, and has sensory quality, mouthfeel, and sweetness similar to conventional popcorn prepared using sucrose even without sucrose.

In this case, the inventor of the present case strives to solve the above problems. As a result, they have confirmed that replacing sugar with a certain ratio of allulose (for example, sucrose, etc.) (which is used as an active ingredient for coating popcorn powder) enables low-calorie popcorn to be stored for a long time, which is different from traditional Compared with popcorn, the hardness and crispy texture of the popcorn are improved, the caramel color and flavor are enhanced, thereby increasing consumer preference, and thereby completing the content of the present invention.

An object of the present disclosure is to provide a powder for coating popcorn, which contains allulose, refined salt, and an emulsifier.

Another object of the present disclosure is to provide a method for preparing a powder for coating popcorn, which includes mixing allulose, refined salt, and an emulsifier.

Yet another object of the present disclosure is to provide a method for preparing popcorn, which includes mixing a powder for coating popcorn, corn, and edible fat to prepare a mixture; and frying the mixture.

Yet another object of the present disclosure is to provide popcorn containing a powder for coating popcorn, the powder containing allulose, a refined salt, and an emulsifier.

Yet another object of the present disclosure is to provide a method for improving the taste of popcorn, including mixing and coating a powder for popcorn, corn, and edible fat to prepare a mixture; and frying the mixture.

Another object of the present invention is to provide a method for improving the storage stability of popcorn, which includes mixing and coating a powder for popcorn, corn, and edible fat to prepare a mixture; and frying the mixture.

The powder for coating popcorn of the present disclosure is prepared by replacing the sugar (eg, sucrose, etc.) with a certain ratio of allulose. As a result, the prepared powder for coating popcorn can be used to prepare popcorn with increased hardness and crispness, and thus can provide excellent mouthfeel, with enhanced caramel color and flavor, while having a lower calorie content , And therefore can increase customer preferences, so that it can survive for a long time.

Fig. 1 is a graph showing the chromaticity of the coated popcorn powder according to the addition ratio of allulose.

FIG. 2 is a graph showing the hardness of the coated popcorn powder according to the addition ratio of allulose.

Fig. 3 is a graph showing the crispness of the coated popcorn powder according to the addition ratio of allulose.

FIG. 4 is a graph showing the weight change of the powder for coating popcorn according to the addition ratio of allulose.

[Best Mode]

The preferred embodiments are described in detail below. At the same time, each description and specific embodiment disclosed in the present disclosure can also be applied to other descriptions and specific embodiments. That is, all combinations of various elements disclosed in this disclosure fall within the scope of this disclosure. Furthermore, the scope of the present disclosure is not limited by the specific description below.

In order to achieve the above object, one aspect of the present disclosure is to provide a powder for coating popcorn, which contains allulose, refined salt, and an emulsifier.

As used herein, the term "popcorn" refers to a food prepared by applying oil and heat to corn kernels together and then bursting the corn kernels due to the expansion of the water in the corn. According to the shape after frying, popcorn can be divided into a mushroom-shaped popcorn in which the popcorn is fried into a thick round shape and a butterfly-type popcorn in which the popcorn is fried into three or four separate parts Popcorn. Butterfly-type popcorn is mainly prepared by adding seasoning to corn after frying, and mushroom-type popcorn is prepared by adding and frying corn-coated popcorn powder in the form of syrup or powder together with corn.

As used herein, the term "powder for coating popcorn" refers to a material added together with corn kernels and edible fat when the corn kernels are fried, which is converted into a sucrose solution at high temperature and coated on the popcorn, and Decide the flavor and flavor of popcorn. The sugar contained in the powder for coating popcorn imparts gloss and crispiness by giving the sweetness and coating of popcorn, and artificial flavors (such as caramel flavor, milk flavor, etc.) can be used to improve the flavor of popcorn . The powder for coating popcorn of the present disclosure may refer to a powder added together with corn in the form of corn kernels and prepared at the same time before frying the corn.

In the present disclosure, the expression "based on the total weight of 100 parts by weight of the coated popcorn powder" refers to the sum of the weights of all ingredients contained in the powdered coated popcorn powder, in particular The term "weight of ingredients" refers to the intrinsic weight of powders, crystals, etc. in solid form contained in the powder for coating popcorn.

As used herein, the term "aloxulose" refers to a sugar having the formula 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 ). Alloxan is a concept that contains both D-Alloxulose and L-Alloxulose. Commercially available Alloxulose can be purchased or can be prepared via chemical or microbiological methods, but Alloxulose is not Limited to this.

Allulose can be used in a solid form (eg, solid, powder, crystal, etc.), and particularly in the form of crystalline allulose, but the form in which alloxan sugar is to be used is not limited thereto. In addition, the allulose can have a purity of at least 90% (containing at least 90% by weight of allulose on a dry solid basis), a purity of at least 95%, a purity of at least 98%, or a purity of 98% to 99.5% .

Allulose can be included in the form of mixed sugars with sugars other than allulose. Specifically, the alloxan sugar may be in the form of mixed sugar, having at least one sugar selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-intensity sweeteners, but alloxan sugar is not limited thereto . Finally, additional ingredients may be further included as long as it can be included in the powder for popcorn coating of the present disclosure in an appropriate amount.

Allulose can be included in the powder for coating popcorn in an appropriate amount, specifically, it can contain 20 to 99 parts by weight based on the total weight of 100 parts by weight of the powder for coating popcorn, and 25 to 25 parts by weight. 99 parts by weight, or 30 to 99 parts by weight, but the amount of allulose is not limited thereto.

For the purpose of the present invention, it was confirmed that by replacing all or part of the sugar contained in the powder for coating popcorn, the calorie content of the final product (ie, popcorn) was reduced; and the addition of sucrose to their commercial markets Compared with the popcorn, caramel color and flavor are improved; hardness and crisp texture are improved; due to improved coating properties, the shelf life is extended.

In the present disclosure, refined salt is added as one of the active ingredients to provide the salty taste of popcorn, and a person skilled in the art to which the invention belongs can purchase a commercially available refined salt that can generally be used to impart salty taste, or can prepare a refined salt suitable for the intended purpose Use salt.

In the present disclosure, based on the total weight of 100 parts by weight of the powder for coating popcorn, the content of refined salt may be 0.1 to 3 parts by weight, especially 0.3 to 2 parts by weight, or 0.5 to 1.5 parts by weight , More specifically 0.7 to 1 part by weight or 0.8, but the content of refined salt is not limited to this.

In the present disclosure, emulsifier is added as one of the active ingredients to make corn kernels evenly distributed and mixed in the kettle, and a person skilled in the art to which the invention belongs can purchase a commercially available emulsifier that can generally be used to emulsify oil and water. Alternatively, an emulsifier suitable for the intended purpose can be prepared and used.

In the present disclosure, based on 100 parts by weight of the total weight of the coated popcorn powder, the emulsifier content may be 0.1 to 2 parts by weight, 0.2 to 1.5 parts by weight, 0.3 to 1 parts by weight, 0.4 to 0.7 parts by weight, or 0.5 parts by weight, but the amount of emulsifier is not limited thereto.

The powder for coating popcorn of the present disclosure may further contain sucrose. When the powder for coating popcorn further contains sucrose, the content of allulose and sucrose may be 20 to 99 parts by weight and 25 to 99 parts by weight based on 100 parts by weight of the total weight of the powder for coating popcorn Parts, or 30 to 99 parts by weight, but the amount of allulose and sucrose is not limited thereto.

Alloxanose and sucrose can be mixed in a ratio of 0.1:50 to 50:0.1, more specifically 0.2:40 to 40:0.2, 0.5:30 to 30:0.5, or 1:10 to 10: The mixing ratio of 1 is a mixing ratio of 1:7 to 7:1, a mixing ratio of 1:7 to 5:1, a mixing ratio of 1:7 to 3:1, a mixing ratio of 1:5 to 3:1, The mixing ratio of 1:5 to 2.5:1, the mixing ratio of 1:5 to 2:1, the mixing ratio of 1:4 to 1.5:1, or the mixing ratio of 1:3 to 1:1 are included, but the mixing ratio Not limited to this.

In addition to allulose and sucrose, the powder for coating popcorn of the present disclosure may further contain at least one carbohydrate as sugar (eg, monosaccharide, disaccharide, sugar alcohol, etc.). Specifically, the monosaccharide may be, for example, arabinose, xylose, tagatose, allose, or galactose, and the disaccharide may be, for example, lactose, maltose, trehalose, turanose, or cellobiose, but the monosaccharide and The disaccharide is not limited to this. A sugar alcohol is a substance produced by reducing the carbonyl group of a sugar, such as erythritol, xylitol, arabitol, mannitol, sorbitol, maltitol, or lactitol, but the sugar alcohol is not limited thereto.

The powder for coating popcorn of the present disclosure may further contain a high-intensity sweetener. In addition, the high-intensity sweetener may especially be stevioside. One high intensity sweeteners stevioside-based additives are natural, by belonging to Asteraceae (the Asteraceae family,) Stevia (Stevia) leaf extract prepared, the sweetness of sucrose is about 200 to 300 times. As for steviol glycosides, any high-intensity sweetener that can be used by those skilled in the art to impart sweetness (eg, stevia treated with enzymes, stamenolide A, etc.) can be used. Mycoside A. In addition to steviosides, the powder for coating popcorn of the present disclosure may use natural sweeteners (eg, kiwifruit), synthetic sweeteners (eg, saccharin and aspartame), etc., but sweeteners Not limited to this. By considering the content of sugar including allulose, a person skilled in the art to which the invention belongs can appropriately select and add a high-intensity sweetener to give the coated popcorn powder an appropriate sweet taste.

When the powder for coated popcorn of the present disclosure further contains a high-intensity sweetener, based on 100 parts by weight of the total weight of the powder for coated popcorn, the content of alloxan and the high-intensity sweetener may be 20 to 99 parts by weight, especially 25 to 99 parts by weight, 20 to 90 parts by weight, 20 to 80 parts by weight, 20 to 70 parts by weight, 20 to 60 parts by weight, or 22 to 50 parts by weight, but Alor The amounts of ketose and high-intensity sweetener are not limited thereto.

The mixing ratio of allulose and high-intensity sweetener can be 400:1 to 800:1, 500:1 to 700:1, 550:1 to 650:1, specifically 600:1. Included in the mixing ratio, but the mixing ratio is not limited to this.

The powder for coating popcorn of the present disclosure may further contain a flavoring agent. Flavoring agents are used to enhance the flavor of popcorn by imparting flavor and aroma. As for spices, various synthetic or natural flavoring agents can be used, which have flavors such as caramel, milk, vanilla, chocolate, coffee, and combinations thereof, and any flavoring agents generally available to those skilled in the art to which the invention belongs can be selected and used without limit.

In addition to allulose, refined salt, emulsifiers, sucrose, high-intensity sweeteners and flavoring agents, the powder for coating popcorn of the present disclosure may further contain other ingredients, such as stabilizers, sodium caseinate, Acidity regulator, refined salt, etc. In addition, in addition to the above-mentioned ingredients, the powder for popcorn coating of the present disclosure may further contain known materials commonly used for preparing powder for popcorn coating.

To achieve the above objective, another aspect of the present disclosure provides a method for preparing a powder for coating popcorn, which method includes mixing alloxan, refined salt, and an emulsifier.

To achieve the above purpose, yet another aspect of the present disclosure provides a method for preparing popcorn, comprising: mixing a powder of coated popcorn containing alloxanose, a refined salt and an emulsifier; corn; and food Fat to prepare a mixture; and frying the mixture.

As used herein, the term "edible oils and fats" refers to the production and processing of edible oils using crude oil obtained from plants or animals containing fats (including powdered parts), and this term is used herein in conjunction with the term "explosion" "Popcorn oil" is used interchangeably. Edible fats can be divided into vegetable fats and animal fats.

Specific examples of vegetable oils and fats may include soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, coconut oil, mixed oil, etc., but Vegetable oils and fats are not limited to this, specifically, any commercially available oil for popcorn preparation can be purchased and used.

In the context of the present invention, as for "corn", it is possible to purchase commercially available corn commonly used by those skilled in the art of the invention for popcorn preparation, harvested or cultivated from nature, and used. Examples of usable corn varieties may include those in which the outer shell is hard and water is stored in the central part of each corn kernel (for example, popcorn, popcorn, sago corn (a corn variety native to Korea), etc.), but The available corn is not limited to this.

The frying step involves adding a mixture of powder for coating popcorn, corn and edible oils and fats to the kettle in the popcorn machine to explode the corn kernels due to expansion of the water in the corn kernels, as well as applying the powder for coating popcorn The step of applying carbohydrates to each corn kernel.

To achieve the above object, yet another aspect of the present disclosure provides popcorn containing a powder for coating popcorn, the powder containing allulose, refined salt, and an emulsifier.

The popcorn of the present disclosure may be a popcorn in which a caramel-colored popcorn is realized more obviously than popcorn where no allulose is added to sugar. In a specific embodiment of the present disclosure, the brightness, redness, yellowness, and color difference (ΔE) values are measured, thereby measuring the degree of caramel color appearance. As the brightness value becomes larger, the caramel color becomes brighter, and as the brightness value becomes smaller, the caramel color becomes darker; as the redness value becomes larger, the caramel color becomes redder, and as the redness value As it becomes smaller, the caramel color becomes greener; and as the yellowness value becomes larger, the caramel color becomes yellower, and as the yellowness value becomes smaller, the caramel color becomes bluer. The results confirmed that the caramel color of popcorn became more obvious as the brightness of popcorn decreased, the redness and yellowness increased, and the color difference increased. The popcorn of the present disclosure may have a brightness of 80 to 108, 85 to 108, or 90 to 108; a redness of 0.1 to 1.5 or 0.2 to 1; a yellowness of 5 to 15 or 5 to 12; and, specifically, The color difference (ΔE) of 4 to 20, 4.5 to 20, 5 to 20, 6 to 19 or 7 to 18, but these values are not limited thereto. As the content of allulose increases, the brightness may decrease, the redness and yellowness may increase, and the color difference value may increase.

These results indicate that the brightness of popcorn is reduced, while the redness and yellowness are increased compared to popcorn that does not contain allulose as sugar. Therefore, the popcorn of the present disclosure can enhance the customer's preference by implementing the appetizing caramel color, reducing the calorie content and cost of popcorn, and has the advantage of not adding additional pigments.

The popcorn of the present disclosure may have an improved caramel flavor compared to popcorn without the addition of allulose. In particular, popcorn not added with alloxan sugar may contain the same amount of sucrose as alloxan sugar contained in popcorn added with alloxan sugar. In a specific example of the present disclosure, the sensory test was performed by replacing sucrose with alloxanose, and the results confirmed that the popcorn had a rich caramel flavor and increased overall preference compared to popcorn with only sucrose added.

The popcorn of the present disclosure may be an increase in hardness and crunchiness, thereby achieving a texture with crunchiness and chewyness.

Hardness refers to the hardness during chewing. As the hardness increases, the texture of popcorn becomes more brittle and harder. The popcorn of the present disclosure may have a hardness measured using a texture analyzer in the range of 33,000 to 50,000, 33,000 to 45,000, or 33,000 to 40,000, but the hardness is not limited thereto. As the content of allulose increases, the hardness of popcorn may become larger.

The term "crispness" refers to the number of pieces of popcorn that breaks when chewed, and as the crispness value increases, the popcorn provides a more crispy texture. The popcorn of the present disclosure may have a hardness measured using a texture analyzer in the range of 110 to 200, 110 to 180, or 110 to 160, but the hardness is not limited thereto. As the content of allulose increases, the crispiness of popcorn may become greater.

These results indicate that the hardness and crispness of popcorn are increased compared to popcorn containing no allulose as sugar. Therefore, the advantage of the alloxan-containing popcorn of the present disclosure is that it has enhanced hardness and crispness, and thus can provide excellent mouthfeel.

The popcorn of the present disclosure may have improved storage stability compared to popcorn without the addition of allulose. In a specific embodiment of the present disclosure, the average weight of the same amount of popcorn is measured and compared. As a result, it was found that the average weight of the popcorn of the present disclosure was higher than the average weight of popcorn without the addition of allulose to sugar. This result indicates that the popcorn of the present disclosure has an excellent coating on its surface, so that its shelf life can be extended. In a specific embodiment of the present disclosure, the weight change of the popcorn is measured after the popcorn is stored at room temperature. As a result, it was found that the weight of the popcorn of the present disclosure showed a low weight increase rate compared to popcorn without the addition of allulose to sugar. This result indicates that the popcorn of the present disclosure has a low moisture absorption rate in the atmosphere. The results confirm that the popcorn of the present disclosure has increased coating properties and reduced moisture absorption, thereby improving storage properties.

To achieve the above purpose, another aspect of the present disclosure provides a method for improving the taste of popcorn, including: mixing a powder for coating popcorn containing alloxanose, refined salt and emulsifier; corn; and Edible fats and oils to prepare the mixture; and frying the mixture.

As used herein, the term "mouthfeel" refers to the texture of the material, which has high hardness and crunchiness, and therefore produces crunchy and chewable properties when chewed.

The steps of allulose, refined salt, emulsifier, corn, edible fat, and frying are as described above.

To achieve the above purpose, another aspect of the present disclosure provides a method for improving the storage stability of popcorn, which includes: mixing a powder of coated popcorn containing alloxanose, a refined salt and an emulsifier; Corn; and edible fats and oils to prepare the mixture; and frying the mixture.

As used herein, the term "storage stability" refers to the degree to which quality (taste) is maintained without deterioration due to factors such as moisture fluctuation during storage. When popcorn has excellent coating properties, it can prevent the absorption of moisture from the atmosphere, thereby improving its storage stability.

The steps of allulose, refined salt, emulsifier, corn, edible fats and oils and frying are as described above.

[detailed description]

In the following, the present disclosure will be described in detail through exemplary embodiments. However, these exemplary embodiments are for illustrative purposes only, and are not intended to limit the scope of the present disclosure.

Preparation Example 1: Preparation of powder for coating popcorn

The powder for coating popcorn was prepared according to the ingredients weighed as shown in Table 1 below. In particular, the sugar (sucrose (white sucrose, CJ CheilJedang) and alloxanose (a crystalline alloxulose containing at least 98% alloxanose, CJ CheilJedang)))) to prepare the powder for coating popcorn, as shown in Table 1 below.

Preparation Example 2: Preparation of popcorn using powder for coating popcorn

Using the powder for coating popcorn prepared in Preparation Example 1 (Examples 1 to 3), popcorn was prepared as follows.

Pop-O-Gold 32 oz (Gold Medal Products Co., USA) is used as a popcorn machine; Transcare Kumkang Oil (professional popcorn oil, CJ CheilJedang) is used as popcorn oil; and Vogel popcorn corn kernels (Vogel Popcorn Company, USA) is used as corn. All ingredients used were added in the amount needed to prepare a batch (ie about 1 kg) of popcorn.

First, wipe the pot and kettle in the popcorn machine clean and turn on the thermal switch of the pot and kettle to preheat the pot and kettle. Once the surface temperature of the kettle reached 40°C or higher, popcorn oil (350 g) and powder for coating popcorn (560 g) were added thereto, and the motor switch of the kettle was turned on to mix them. Then, after temporarily turning off the motor switch of the pot kettle, corn (700 g) was added thereto and the lid of the pot was closed. Then, turn on the motor switch of the kettle to mix the ingredients in the kettle. In particular, sweet popcorn is prepared through the process of mixing corn, powder for coating popcorn and popcorn oil, the corn kernels burst due to the expansion of the water contained in each corn kernel, and the powder for coating popcorn Carbohydrates are spread on the surface of each corn kernel.

Experimental Example 1: Color measurement of popcorn

1-1. Measurement of color change after adding allulose

20 g of the popcorn prepared in Preparation Example 2 was collected, and MINOLTA Chroma Meter CR-300 (Konica Minolta, Inc., Japan) was used for chromaticity analysis of popcorn, where the L* value indicates brightness and the a* value indicates redness and ab *Value indicates yellowness to be measured. Repeat the measurement of all samples 5 times and indicate their respective average values. The standard color used is a white standard plate, where the a* value is -0.42 and the b* value is 4.47. The results of the color measurement are shown in Table 2 below.

The results confirmed that all popcorns of Examples 1 to 3 showed changes in brightness, redness, and yellowness compared to Comparative Examples. Specifically, all of the popcorn to which alloxanose was added in Examples 1 to 3 showed a tendency to decrease in brightness and increase in redness and yellowness. From these results, it can be confirmed that the popcorn prepared in the group added with allulose has an appetizing caramel color compared to the comparative example.

1-2. Analyze the color according to the added amount of allulose

In order to compare the degree of chromaticity change of popcorn according to the content of alloxan sugar, the color difference (△E) of the popcorn added with alloxan sugar in Examples 1 to 3 was calculated according to the following equation, and the results are shown in FIG. 1 .

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

As shown in Fig. 1, it was confirmed that as the amount of allulose increased, the brightness of popcorn decreased, and the redness and yellowness increased, resulting in an increase in color difference (ΔE). That is, it was found that as the content of allulose increased, the caramel color of popcorn was more effectively achieved.

From these results, it can be confirmed that when a powder for coating popcorn is prepared by adding alloxan sugar thereto, it is possible to impart natural caramel color without adding additional pigments. Therefore, it is expected that the calorie content of popcorn can be reduced and the cost of popcorn preparation can be reduced.

Experimental Example 2: Analysis of caramel flavor of popcorn by sensory test

Using the popcorn prepared in Preparation Example 2, 18 professional adult researchers (aged 20 to 30 years) were subjected to a sensory test on the caramel taste of popcorn. Popcorn was provided simultaneously in the same white dish, and pure water was provided to rinse the mouth between evaluations. The blind label test (BLT) was used to evaluate the overall preference, the intensity of caramel color and its preference, and the intensity of caramel flavor and its preference. Each evaluation item was rated on a 9-point scale (9: excellent, 5 : Average, and 1: very poor). The evaluation results are then converted to a 5-point scale, and the results are shown in Table 3 below.

As a result, as shown in Table 3, all popcorns of Examples 1 to 3 showed high scores in terms of overall preference, intensity and preference of caramel color, and intensity and preference of caramel flavor, as compared with Comparative Example. All groups to which alloxanose was added showed improvement in caramel color and caramel taste, and these results showed statistical significance (p value <0.05). In addition, the comparison results of Examples 1 to 3 confirm that as the content of allulose in popcorn increases, the overall preference of popcorn improves due to the increase in all caramel color preferences and the increase in caramel flavor and its preference .

From these results, it can be seen that by replacing the sucrose to be contained in popcorn with allulose, it is possible to prepare popcorn with improved caramel color and caramel flavor, thereby increasing customer preference.

Experimental Example 3: Measurement of the physical properties of popcorn

3-1. Using a texture analyzer to measure hardness and brittleness

From the popcorn prepared in Preparation Example 2, a texture analyzer (TA-XT.plus, Stable Micro Systems Co. Ltd, UK) was used to repeat the compression test 5 times for each group of 9 random popcorn pieces collected in order to The force-distance curve measures hardness (ie, the force required to chew) and crispness.

As shown in FIGS. 2 and 3, it was confirmed that the hardness (ie, force) and crispness of the popcorn of all the examples were increased compared to the comparative example. In addition, it was confirmed that as the content of allulose increased, the hardness (ie, force) and crispness values also increased in proportion to the increase in the concentration of allulose.

3-2. Analysis of physical properties by sensory test

In addition, 18 professional adult researchers (aged 20 to 30 years) were tested on popcorn crispiness and preferences. Popcorn was provided in the same white dish at the same time, and clean water was provided to rinse the mouth between evaluations. The sensory test was conducted by the blind standard test (BLT), where each evaluation item was rated on a 9-point scale in terms of hardness and crispness (9: excellent, 5: average, 1: very poor) (ie, required for chewing Force). The evaluation results were then converted to a 5-point scale, and the results are shown in Table 4 below.

-Force: the force required to chew in the mouth; a higher value indicates a harder texture.

-Crunchyness (= peak count): the number of popcorn pieces when the popcorn is chewed; a higher value indicates a crispier texture.

The result of the sensory evaluation showed the same trend as the measurement result of the texture analyzer. Compared with the comparative example, it was confirmed that the crispness of all the popcorn in Examples 1 to 3 was improved, and thus the preference for popcorn was increased, and these results were significant (p value <0.05). From these results, it can be confirmed that popcorn added with a certain amount of alloxan sugar exhibits a more crunchy and chewable texture, thereby improving customer preference.

Experimental Example 4: Measurement of coating properties and hygroscopic properties

4-1. Comparison of coating properties by measuring weight

Collect 200 unbroken intact popcorn flakes in each group prepared in Preparation Example 2, and compare the results by weighing with a balance, and confirm the coating properties of popcorn.

The average and standard deviation of the popcorn weights were calculated based on the weights shown in Table 5, and the results are shown in Table 6 below.

The results confirmed that the average weight of the popcorn shown in Examples 1 to 3 was greater than that of the comparative example, and as the content of allulose increased, the weight of the popcorn also increased. From these results, it can be confirmed that the addition of allulose to the powder for coating popcorn increases its degree of coating on popcorn, which in turn increases the weight of popcorn. Therefore, it is considered that popcorn prepared by adding allulose has excellent coating properties, and thus the storage stability of the product is improved.

4-2. Comparison of hygroscopic properties by measuring weight

By measuring the weight change of popcorn during storage, the degree of moisture absorption of popcorn in the atmosphere is analyzed.

From the popcorn prepared in Preparation Example 2, 200 g samples were randomly collected from Comparative Examples and Examples 1 to 3, where the popcorn had a moisture content of 2.2% to 2.3%, and transferred into a container. Then, the weight change of popcorn in the room (room temperature: 25°C) with time was measured.

As shown in Table 7 and FIG. 4 above, the popcorn weight of the comparative example showed a rapid increase compared to those of Examples 1 to 3. In addition, as the content of allulose in popcorn increases, the degree of increase in the weight of popcorn decreases. In Example 3 (in which sucrose was replaced with 100% allulose), even after 30 days, the popcorn weight did not increase significantly. From these results, it can be seen that as the content of allulose in popcorn increases, the moisture absorption of popcorn in the atmosphere decreases. As confirmed in Experimental Example 4-1, this result is due to the increased sugar content of amiglutone and has an excellent sugar coating on popcorn, thus reducing the hygroscopic properties of popcorn, and the storage stability is also expected to increase .

In summary, those skilled in the art to which this disclosure belongs will be able to understand that this disclosure may be embodied in other specific forms without modifying the technical concepts or necessary features of this disclosure. In this regard, the exemplary embodiments disclosed herein are for illustrative purposes only and should not be construed as limiting the scope of the disclosure. On the contrary, the present disclosure is intended to cover not only illustrative specific embodiments, but also various alternatives, modifications, equivalents, and others that can be included within the spirit and scope of the present disclosure as defined by the scope of the attached patent application Specific example.

The diagrams in this case are experimental data, and there is no designated representative diagram.

Claims (21)

A powder for coating popcorn, including alloxan sugar, refined salt and emulsifier, wherein the content of the allulose is 20 based on 100 parts by weight of the total weight of the powder for coating popcorn Up to 99 parts by weight. The powder as described in item 1 of the patent application, wherein the powder is used to improve the taste of popcorn. The powder according to item 1 of the patent application scope, wherein the alloxanose is crystalline alloxulose. The powder according to item 1 of the patent application scope, wherein the alloxanose has a purity of at least 90%. The powder as described in item 1 of the patent application, wherein the content of the refined salt is 0.1 to 3 parts by weight based on 100 parts by weight of the total weight of the powder for coating popcorn. The powder as described in item 1 of the patent application, wherein the content of the emulsifier is 0.1 to 2 parts by weight based on 100 parts by weight of the total weight of the powder for coating popcorn. The powder as described in item 1 of the patent application scope further includes sucrose. The powder according to item 7 of the patent application scope, wherein the content of the alloxan sugar and the sucrose is 20 to 99 parts by weight based on 100 parts by weight of the total weight of the powder for coating popcorn And the alloxan sugar and the sucrose are mixed in a mixing ratio of 1:10 to 10:1. The powder as described in item 1 of the patent application scope further includes a high-intensity sweetener. The powder as described in item 9 of the patent application range, wherein the high-intensity sweetener is stevioside. The powder as described in item 9 of the patent application scope, wherein the content of the alloxan sugar and the high-intensity sweetener is 20 to 100 parts by weight based on the total weight of the powder for coating popcorn 99 parts by weight. The powder as described in item 1 of the patent application scope further includes flavoring agents. A method for preparing popcorn, comprising: mixing the powder for coating popcorn, corn and edible oil and fat as described in item 1 of the patent application scope to prepare a mixture; and frying the mixture. A popcorn, comprising the powder for coating popcorn as described in item 1 of the patent application scope. The popcorn as described in item 14 of the patent application scope, wherein the popcorn has a brightness of 80 to 108, a redness of 0.1 to 1.5, and a yellowness of 5 to 15. The popcorn as described in item 14 of the patent application scope, wherein the popcorn has an improved caramel flavor compared to popcorn without allulose. The popcorn as described in item 14 of the patent application scope, wherein the hardness of the popcorn measured using a texture analyzer is in the range of 33,000 to 50,000. The popcorn as described in item 14 of the patent application scope, wherein the crispness of the popcorn measured using a texture analyzer is in the range of 110 to 200. The popcorn as described in item 14 of the patent application scope, wherein the popcorn has increased storage stability compared to popcorn without allulose. A method for improving the taste of popcorn, comprising: mixing the powder for coating popcorn as described in item 1 of the patent application, corn and edible oils and fats to prepare a mixture; and frying the mixture. A method for improving the storage stability of popcorn, comprising: mixing the powder for coating popcorn, corn and edible oil and fat as described in item 1 of the patent application scope to prepare a mixture; and frying the mixture.

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