KR20220084639A - Novel puffed snack coated with oil by electrostatic spray - Google Patents

Abstract

The present invention comprises the steps of: a) injecting a grain sample into a swelling molding machine and expanding it to prepare a confectionery base; b) drying the cookie base obtained in step a); c) electrostatic spraying of oil on the dried cookie base obtained in step b) with an electrostatic coating machine; and d) applying seasoning to the coated confectionery base obtained in step c).
According to the manufacturing method according to the present invention, when palm olein oil is coated on a confectionery base using electrostatic spraying, oil is more evenly adsorbed than general spraying, and the adsorption rate of seasoning (seasoning powder) is increased to reduce oil and seasoning materials such as sodium. use can be reduced.

Description

{Novel puffed snack coated with oil by electrostatic spray}

The present invention relates to a method for manufacturing puffed grain confectionery, comprising the steps of: a) injecting a grain sample into a swelling molding machine to expand it, thereby manufacturing a confectionery base; b) drying the cookie base obtained in step a); c) electrostatic spraying of oil on the dried cookie base obtained in step b) with an electrostatic coating machine; and d) applying seasoning to the result obtained in step c).

Electrostatic spray technology is a technology that separates air and liquid and enters the nozzle, and the air moves to the tip of the nozzle through pressure. It is based on the principle of atomizing a droplet to which a negative electric charge is applied. This electrostatic charge is a natural force generated between a droplet and the surface of a target object, similar to the static electricity between clothing. At this time, the charged droplet is dispensed onto the object with a force of 75 times the force of gravity.

Electrostatic spraying technology is used in agriculture to dispense pesticides and fertilizers on grain, and in the food industry, food additives are used to coat food. In the industrial field of electrostatic spraying technology, there are electrostatic spraying of special coating materials such as painting and epoxy coating, etc., and it is used in agriculture to dispense pesticides and fertilizers to crops. In the food industry, it is a technology that can be used when coating food additives on food, and is mainly used to add flavor or health functional ingredients such as vitamins through spraying of oil or other liquids.

Cereals not only supplement insufficient nutrients, but also contain 2 to 3 times more dietary fiber, vitamins, and minerals than rice, which is necessary for preventing adult diseases. Its use as a product is extremely limited due to problems with processing aptitude and preference.

Recently, the focus of food is shifting from simple nutritional supply to health improvement such as biological rhythm and metabolism control and disease prevention. Accordingly, the functional aspect of food is very important. have.

Currently, to manufacture puffed cereal snacks, after expanding the grain mixture powder, seasoning materials such as salt, sugar solution, and flavor are coated to increase the preference. As the oil and seasoning material are not constant, it not only affects the preference, but also acts as a factor in quality deterioration and cost increase due to excessive oil and seasoning material use. According to the report of the Korean Nutrition Society, the recommended daily fat intake for adults is 15-25% of the average daily food intake, but the fat intake of Koreans tends to increase continuously, and the fat intake ratio of total energy intake is also increasing.

Fat intake is expected to increase in the future, as the consumption of fat in the younger age group is much higher than that of the older age group. Fat is not only a major nutrient that supplies and stores energy in the body, but also helps in the absorption of fat-soluble vitamins and controls obesity due to its high amount of energy that can be produced per unit weight, despite being a nutrient that plays various regulatory roles including body temperature preservation and organ protection It is known as a nutrient that requires adjustment of intake for Since fat can be a risk factor for cardiovascular disease or cancer depending on the type of fatty acids such as saturated fat and trans fat, the amount or ratio of fat intake is constantly receiving attention.

Meanwhile, although the recommended daily sodium intake set by the World Health Organization (WHO) is less than 2.000 mg for adults, as of 2015, the average daily sodium intake for Korean adults was about 3,980 mg (2015, National Nutrition Survey), which doubled. The main factor of excessive intake is the Korean food we eat and snacks consumed as snacks, also acting as a factor in excessive sodium intake. The sodium content of confectionery being distributed varies from product to product, from 120 to 900 mg based on 100 g.

To reduce the sodium content, there is a method to reduce the sodium content in the seasoning material, but the current method of spraying seasoning powder containing sodium does not apply the oil evenly on the surface of the confectionery, so the seasoning powder or seasoning liquid cannot be adsorbed evenly. disadvantages arise. Therefore, to increase the absorption rate of seasoning powder by evenly adsorbing oil on the surface of confectionery, or by directly spraying seasoning liquid containing oil to reduce the use of seasoning materials such as oil and sodium due to the increase in absorption rate, it is the first time to improve product quality. The development of electrostatic spraying technology applied to confectionery is urgently needed.

Domestic Registered Patent Publication No. 10-0252425

The present invention uses confocal laser scanning microscopy (CLSM) to check the correlation between selected grains and food surface coatings, thereby adsorbing oil evenly on the surface of confectionery to reduce the content of oil used as a coating agent, as well as It is intended to improve the quality of the product by reducing the sodium content by increasing the adhesion rate of the seasoning. That is, an object of the present invention is to develop a product utilizing electrostatic spray coating that improves the food coating of seasoning materials and imparts various health functions using electrostatic coating technology.

According to one aspect of the present invention,

a) by injecting a grain sample into a swelling molding machine and expanding it to prepare a cookie base;

b) drying the cookie base obtained in step a);

c) electrostatic spraying of oil on the dried cookie base obtained in step b) with an electrostatic coating machine; and

d) applying seasoning to the result obtained in step c);

A method for producing puffed grain confectionery is provided, comprising a.

In one embodiment of the present invention, the swelling temperature and time of step a) may be 50 ~ 150 ℃ and 5 ~ 20 seconds, respectively. More preferably, they are 100 to 150° C. and 8 to 17 seconds, respectively, and most preferably 110 to 130° C. and 10 to 15 seconds, respectively.

In one embodiment of the present invention, the grain sample is a grain comprising at least one selected from the group consisting of rice, corn, soybean, red bean, barley, sorghum, oats, barley, millet, edible skin, and millet. can be manufactured. Most preferably, it may be corn flour and rice flour.

In one embodiment of the present invention, sea salt and calcium carbonate may be further included in step a).

In one embodiment of the present invention, the drying temperature and time of step b) may be 130 ~ 160 ℃ and 4 ~ 8 seconds, respectively. More preferably, it may be 140 ~ 150 ℃ and 5 ~ 6 seconds, respectively.

In one embodiment of the present invention, in the electrostatic spraying of step c), in one embodiment, in the electrostatic spraying of step c), the spraying angle, spraying distance, spraying time and spraying temperature are respectively 20 to 90°, 15 to 45 cm, 1.5-3.5 seconds, and 40-85°C. more preferably 45 to 90°, 15 to 25 cm, 2.5 to 3.5 seconds, and 42 to 80°C, respectively, most preferably 80 to 90°, 15 to 25 cm, 2.5 to 3.5 seconds, and It may be 45 ~ 75 ℃.

In one embodiment of the present invention, the oil of step c) may be selected as long as it is an oil used in the confectionery industry. Most preferably, it may be at least one selected from the group consisting of palm olein oil, corn oil, soybean oil, sunflower oil, rapeseed oil and D-tocopherol.

In one embodiment of the present invention, the seasoning in step d) may be any seasoning used in the confectionery industry, for example, kimchi flavor seasoning, squid flavor seasoning, cheese flavor seasoning, and injeolmi flavor seasoning. . The seasoning may be prepared in the form of an oil, that is, a seasoning oil, and the oil to be electrostatically coated in step c) may include a seasoning oil.

In one embodiment of the present invention, the puffed grain snack obtained in step d) is corn flour 50 to 70%, injeolmi flavor seasoning 15 to 25%, palm olein oil 10 to 20%, rice flour 3 to 10%, sea salt 0.1 ~ 0.5%, calcium carbonate 0.1 ~ 1.0% and D-tocopherol 0.05 ~ 0.2%. Most preferably, it contains corn flour 61.28%, injeolmi flavor seasoning 18.1%, palm olein oil 13.38%, rice flour 6.64%, sea salt 0.27%, calcium carbonate 0.2%, and D-tocopherol 0.13%.

In one embodiment of the present invention, it may further include the steps of inner packaging the puffed grain confectionery obtained in step d), detecting the metal, and packaging the box.

According to another aspect of the present invention, there is provided a puffed grain snack prepared according to the manufacturing method.

According to the manufacturing method according to the present invention, when palm olein oil is coated on a confectionery base using electrostatic spraying, oil is more evenly adsorbed than general spraying and the adsorption rate of seasoning (seasoning powder) is increased to use oil and seasoning materials such as sodium can be reduced.

1 is a graph relating to the evaluation test results of DPPH radical scavenging ability of a known sample and injeolmi seasoning.
2 is a graph relating to the evaluation test results of ABTs free radical scavenging ability of a known sample and injeolmi seasoning.
3 is a graph regarding the total polyphenol content of a known sample and injeolmi seasoning.
4 is a graph regarding the total flavonoid content of a known sample and injeolmi seasoning.
5 shows the oil adhesion area by distance at 0° when oil is sprayed by electrostatic spraying.
6 shows the oil adhesion area for each distance at 45°.
7 shows the oil adhesion area for each distance at 90°.
Figure 8 shows the oil adhesion area over time at 45 ° 20 cm.
Figure 9 shows the oil adhesion area over time at 90 ° 20 cm 45 °.
Figure 10 shows the oil adhesion area over time at 90 ° 20 cm 55 °.
Figure 11 shows the oil adhesion area over time at 90 ° 20 cm 65 °.
12 shows the area of oil adhesion over time at 90° 20 cm 75°.
13 shows the oil adhesion area during general spraying under optimal spray conditions.
14 shows the oil adhesion area during electrostatic spraying under optimal spraying conditions.
15 is a confirmation of the oil adhesion form of electrostatic spraying through a confocal microscope.
Figure 16 confirms the oil adhesion form of the general spray through a confocal microscope.
17 shows the confirmation of oil adhesion of electrostatic spraying through the Z-stack function of a confocal microscope.
Figure 18 confirms the oil adhesion of the general spray through the Z-stack function of the confocal microscope.
19 is a schematic diagram of a manufacturing process diagram of injeolmi ball confectionery.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are intended to illustrate the present invention, and the scope of the present invention is not limited thereto. Rather, the content introduced herein is thorough and complete, and is provided to sufficiently convey the spirit of the present invention to those skilled in the art.

1. Experimental Materials

(1) Use base and seasoning

This study used a puff pastry paper sample made by mixing corn flour (Goksan, Korea) and rice flour (Buma Foods, Inc.) selected as grain materials for electrostatic coating by GD&Y Co., Ltd. The puffed pastry base sample was prepared through an optimal swelling process of 100 to 120° C., 5 to 10 minutes, with the optimal mixing ratio of the raw materials established. Palm olein oil of Walter Enterprises was used for the oil sprayed on the puff pastry base sample. Injeolmi seasoning was used.

(2) reagents and instruments

In this study, an electrostatic spray gun (Electrostatic spray gun, SE-EB, ESS, Maxcharge, Watkinsville, GA, USA) was used as a sprayer to coat palm olein oil on a sample of puffed pastry paper. (Apollo industrial CO., Ltd.) was used. In addition, the oil test paper (Oil Test Paper, Macherey-Nagel, Dueren, Germany) and Image J software (Image J software, LOCI, University of Wisconsin) was used.

A confocal laser scanning microscope (CLSM 710, Kr/Ar Ion Laser, Zeiss, Jena, Germany) was used as a fluorescence microscope to visually suggest the attachment morphology of palm olein oil. Rhodamine B (Sigma-Aldrich, St. Louis, U.S.A) was used as a staining reagent.

(3) base and seasoning extract

A hood mixer (SMX-B89J, Shinil Co., Chungnam, Korea) to pulverize the puffed confectionery sample during the extract manufacturing process to check the antioxidant capacity (ABTS, DPPH) and the content of polyphenols and flavonoids of grains and seasonings was used, and 10 times of 70% ethanol solution was added to 10 g of the sample powder and seasoning powder obtained through pulverization, followed by extraction with shaking at 23°C overnight. The extract is first filtered under reduced pressure using filter paper (No.3, Whatman International Ltd., Maidstone, UK), and then the filtered extract is concentrated with a rotary vacuum concentrator (Maxi Dry plus, Heto-Holten A/s Co., DK). and frozen with a deep freezer (Deep freezer, Ultra-low temperature freezer, MDF-192, Sanyo Electric Biomedical Co., Ltd., Osaka, Japan). Then, the extract was freeze-dried using a Freeze dryer Model FD5508 (Ilshin Lab co., Gyeonggi, Korea), and the extract was completely dissolved with DMSO (Dimethyl sulfoxide, sigma-Aldrich Co.) at a concentration of 100 mg/ml.

2. Experimental method

(1) Measurement of antioxidant activity of base and seasoning

(1.1) DPPH radical scavenging ability

Antioxidative activity was measured by measuring DPPH radical scavenging activity and ABTS radical scavenging activity with 70% ethanol extract of the base and seasoning samples, and 0.2 mM 1,1-diphenyl-2-picrylhydrazyl (DPPH, Sigma- Aldrich Co.) was dissolved in 99.9% ethanol solution, stirred for about 2 hours, and diluted so that the absorbance value at 520 nm was 1.4 to 1.5 units. Then, 200 μL of each extract solution was added to 800 μL of the diluted DPPH solution, and the change in absorbance at 520 nm was measured after standing at room temperature for 30 minutes.

(1.2) ABTS radical scavenging ability

As a method for measuring ABTS radical scavenging ability, 7.4 mM 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS, Sigma-Aldrich Co.) and 2.6 mM Potassium persulfate were left in a dark place for one day to obtain ABTS cations. After forming , it was diluted with distilled water so that the absorbance value at 735 nm was 1.4 to 1.5 units. After adding 200 µL of each extract solution to 800 µL of the diluted ABTS solution, and leaving it at room temperature for 60 minutes, the change in absorbance at 735 nm was measured.

(2) Determination of polyphenol and flavonoid content

(2.1) Total polyphenol content

As a method for measuring polyphenol content, 2 g of Na ₂ CO ₃ (Sodium carbonate, Sigma-Aldrich Co.) was dissolved in 100 mL of distilled water to prepare a 2% Na ₂ CO ₃ solution, and then added to 2 mL of a 2% Na ₂ CO ₃ solution. After adding 0.1 mL of each extract solution, voltexing was performed. After 3 minutes, 0.1 mL of FC reagent (Folin &Ciocalteu's phenol reagent, Sigma-Aldrich Co.) mixed with distilled water 1:1 was added, left at room temperature for 30 minutes, and the change in absorbance at 750 nm was measured.

(2.2) Total flavonoid content

As a method for measuring the flavonoid content, 2.5 g of NaNO ₂ (Sodium nitrite, Sigma-Aldrich Co.) was used in 50 mL of distilled water to prepare 5% NaNO ₂ , and then 75 μL of 5% NaNO ₂ and 1 mL of distilled water, each extract solution 250 μL was mixed and left for 5 minutes. After that, 150 μL of 10% AlCl ₃ ·6H ₂ O (Aluminium chloride hexahydrate, Sigma-Aldrich Co.) 5 g of AlCl ₃ ·6H ₂ O (aluminum chloride hexahydrate, Sigma-Aldrich Co.) was dissolved in 50 mL of distilled water was added to 150 μL and left for 6 minutes. Here, 500 μL of 1 M NaOH dissolved in 50 mL of distilled water with 2 g of NaOH (Sodium hydroxide, Sigma-Aldrich Co.) was added, left for 11 minutes, and then absorbance was measured at 735 nm.

(3) Analysis of general component content of base and seasoning

(3.1) moisture content

Moisture content was analyzed by atmospheric heating and drying method. Put 2 g of the sample in a pre-weighed weighing dish and dry it at 105°C for 4 hours. After the dried sample is cooled in a desiccator to obtain a constant weight, it is calculated by the following formula (1).

Calculation formula (1)

(3.2) Ash content

Ash content was analyzed by direct sintering method. 3 g of the sample was placed in a pre-weighed crucible and pre-dried at 105° C., and then incinerated in an electric furnace at 550° C. (FX-14, DAIHAN scientific, Wonju, Korea) for 5 hours. Calculate the weight of the incinerated sample when it becomes constant while cooling in a desiccator using the following formula (2).

Calculation formula (2)

(3.3) crude fat content

Crude fat content was analyzed using Soxhlet extraction method. First, 3 g of the sample is placed in a cylindrical filter paper (Thimble filter NO.84, ADVANTEC, Tokyo, Japan), covered with cotton wool (Medic cotton wool, Doowon science, Namyangju, Korea), and dried in a dryer (WFO-450PD, EYELA, Tokyo, Japan). Dry at 100°C for 2 hours. Transfer the dry cylindrical filter paper to the extraction tube of the Soxhlet extraction device (Water Bath Extraction SEB-6, SCILAB, Seoul, Korea). At this time, after weighing the extractor in advance, add about 1/2 volume of anhydrous ether (Diethyl ether, OCI Company Ltd, Seoul, Korea). Then, the extraction tube and the cooling tube were connected to the extractor, and extraction was performed for 8 hours in a water bath at 50 to 60°C. The extracted water vapor was removed and the ether in the water vapor was completely evaporated using a vacuum concentrator (Maxi Dry plus, Heto-Holten A/s Co., DK). The evaporated water is put in a dryer (WFO-450PD, SEYELA, Tokyo, Japan) at 98~100℃ and dried for about 1 hour until it becomes constant weight, then cooled in a desiccator and weighed to calculate the following formula (3) ) is calculated as

Calculation formula (3)

(3.4) crude protein content

Analysis of crude protein content was measured using the Kjeldhal method (AOAC 2000; methods 2001.11). Add 1 g of the sample and 3 tablets of the degradation accelerator (1000 Kjeltabs Se/3,5, FOSS, Hillerod, Denmark) (3.5 g K ₂ SO ₄ + 3.5 mg Se) to the digestion tube. Thereafter, 20 mL of 95% sulfuric acid (Sulfuric acid 95%, OCI Company Ltd, Seoul, Korea) was added and decomposed with a Kjeldahl decomposition device (2020 Digestor, FOSS, Hillerod, Denmark) at 420° C. for 2 hours. After leaving to cool for more than 6 hours, the nitrogen in the decomposed sample is quantified using an automatic Kjeldahl distillation device (KjeltecTM 2300, FOSS, Hillerod, Denmark) and converted into protein.

(3.5) carbohydrate content

The carbohydrate content of the sample is calculated by subtracting the moisture, crude flour, crude fat and crude protein content from the total 100%.

(4) Establishment of optimal electrostatic spraying conditions

(4.1) Establishment of optimal spray angle, distance, time, and temperature conditions

To establish the optimal conditions for electrostatic spraying and to compare the efficiency, the adhesion area of palm olein oil between electrostatic spraying and general spraying was checked using oil test paper (Oil test paper, Macherey-Nagel, Dueren, Germany). For the experimental method, first, oil test paper was attached to the top (2.5×2.5cm) and all sides (2.5×1.5cm) in accordance with the size of the puffed cookie base. Then, in order to establish the optimal spray angle and distance, palm olein oil is sprayed at angles of 0°, 45°, and 90° and at 20 cm, 30 cm, and 40 cm distances, respectively, under the basic conditions of spraying at 45°C and 1 second (sec). did The oil test paper sprayed with palm olein oil was imaged with Image J software to confirm the adhesion area, and angle and distance conditions with an even adhesion area were selected and used for the time and temperature spray conditions establishment experiment. The selected angle and distance conditions check the change of the adhesion area over time through the time conditions of 1 second, 2 seconds, and 3 seconds, and the temperature conditions of 45℃, 55℃, 65℃, and 75℃ for the best spray conditions Oil spraying and analysis were carried out by setting. After that, when the optimal spraying, angle, distance, time, and temperature conditions were established, general spraying was performed under the same conditions, and the efficiency was confirmed by comparing it with the results of electrostatic spraying.

(4.2) Analysis of adhesion rate using Image J software

The oil test paper obtained in the process of establishing the optimum spray angle, distance, temperature, and time was acquired as an image through a color scanner (CS9000F MarkⅡ, Canon, Korea). The acquired image was image-processed through Image J software (LOCI, University of Wisconsin), an image analysis program. As an image processing method for adhesion rate analysis, the oil test paper image was cropped using Image J software, cut to fit the size, and converted to an 8-bit black-and-white image to distinguish the area of the oil test paper reacted with palm olein oil. The adhesion area and tendency of oil were checked by adjusting the threshold using the back threshold function. Afterwards, the adhesion rate (%) was calculated using the pixel value through the Analyze particles function, and the adhesion rate was calculated by the following formula (4).

Calculation formula (4)

(5) Measurement of physical properties of puff pastry

The physical properties of the expanded grain cookies were analyzed through TPA (Texure Profile Analysis) 2 Bite test, and a texture analyzer (TA.XT Express TEXTURE ANALYSER, Stable Micro System std, Surrey, UK) and a circular probe (probe) with a diameter of 45.0 mm were used. did The size of the oil-sprayed puff pastry paper sample is 2.5 × 1.5 cm, and the measurement conditions are pre-test speed 1.0 mm/s, test speed 1.0 mm/s, post-test speed 1.0 mm/s, A distance of 10.0 mm, a time of 1.00 s, and a trigger force of 5.0 g were measured.

(6) Confirmation of palm olein oil attachment form through CLSM

(6.1) Confirmation of spray distribution through confocal microscopy

As a method of confirming the spray distribution through a confocal microscope, palm olein oil mixed with rhodamine B is expanded by electrostatic spraying and general spraying under the spray conditions of the angle, distance, temperature, and time selected through the process of establishing the optimal electrostatic spraying conditions. The known sample was sprayed. The sprayed palm olein oil was prepared by mixing 0.004 g of rhodamine B in 10 mL of palm olein oil. After spraying, the sample was dried at room temperature for 24 hours, and then under a confocal laser scanning microscope (CLSM 710, Kr). /Ar Ion Laser, Zeiss, Jena, Germany) was analyzed at a wavelength of 561 nm. For observation through CLSM, the inside was photographed layer by layer using the Z-stack function, which enables non-destructive observation of the inside, and then analyzed in the form of a synthesis. Afterwards, the image analyzed through CLSM was visualized in white by separately extracting the palm olein adhesion site showing red fluorescence by adjusting the threshold through 8-bit black-and-white imaging and threshold function of Image J software. After that, the pixel value was measured using the Analyze particles function to calculate the adhesion rate (%), and the adhesion rate was calculated using the formula (5) below.

Calculation formula (5)

(6.2) Confirmation of coating thickness through confocal microscopy

As a method of confirming the coating thickness through a confocal microscope, palm olein oil mixed with rhodamine B was sprayed onto the sample of puffed pastry paper by electrostatic spraying and general spraying under the optimal electrostatic spraying conditions in the same way as the spray distribution method. After spraying, the sample was dried at room temperature for 24 hours and then confirmed at 561 nm wavelength using a confocal laser scanning microscope. Coating thickness confirmation through CLSM was confirmed by comparing the attachment sites of palm olein oil showing red fluorescence after photographing the inside 10 μm from the surface layer by layer using the Z-stack function that allows non-destructive observation of the inside. .

3. Results

(1) Measurement of antioxidant activity of base and seasoning

(1.1) DPPH free radical scavenging assay

The base and seasoning were treated at a concentration of 100 mg/mL, and the DPPH free radical scavenging activity of the puffed pastry base sample was 5.576±0.12 mg AA/g and the seasoning was 0.825±0.018 mg AA/g. From the above results, it is considered that the puffed pastry base samples (corn flour, rice flour) used in the DPPH free radical scavenging assay have antioxidant activity. (Fig. 1)

(1.2) ABTS free radical scavenging assay

Base and seasoning were treated at a concentration of 100 mg/mL, and the puffed pastry base sample showed ABTS-free radical scavenging activity of 3.551±0.489 mg AA/g, and seasoning, 3.148±0.023 mg AA/g. From the above results, it is thought that the puffed confectionery base samples (corn flour, rice flour) and seasoning used in the ABTS free radical scavenging ability evaluation test have antioxidant activity. (Fig. 2)

(2) Determination of polyphenol and flavonoid content

(2.1) Total polyphenol content

Base and seasoning were treated at a concentration of 100 mg/mL, and the puffed pastry base sample showed a polyphenol content of 38.741±1.60 0 mg GAE/g, and seasoning 3.503±0.239 mg GAE/g. From the above results, it was found that the puffed cookie dough samples (corn flour, rice flour) used in the total polyphenol content measurement experiment contained about 11 times more polyphenols than the seasoning. (Fig. 3)

(2.2) Total flavonoid content

Base and seasoning were treated at a concentration of 100 mg/mL, and the puffed sweet potato sample showed a flavonoid content of 0.674±0.598 mg CAE/g and 0.569±0.028 mg CAE/g for seasoning. From the above results, it was found that the puffed confectionery base samples (corn flour, rice flour) used in the experiment for measuring the total flavonoid content contained about 17 times more flavonoids than the seasoning. (Fig. 4)

(3) Analysis of general component content of base and seasoning

Moisture was analyzed by dry heating at 105°C under atmospheric pressure, crude flour by direct dry aeration at 550°C, crude fat by Soxhlet extraction method, and crude protein by Micro kjeldahl nitrogen determination method. As a result of the analysis, as shown in Table 1 below, the moisture content of the puff pastry base sample was 0.07%, the crude flour was 1.37%, the crude fat was 0.84%, the crude protein was 4.811, and the carbohydrate was 92.88%. As a result of the analysis, the moisture content of the seasoning was 0.02%, the crude flour was 4.67%, the crude fat was 11.43%, the crude protein was 13.24%, and the carbohydrate was 71.22%. From the above results, it can be seen that the main ingredients of puffed confectionery and seasoning are carbohydrates.

<Standard content of base and seasoning>

Table 1

(4) Establish electrostatic spray conditions

(4.1) Establishment of spray angle, distance, time and temperature conditions

In the electrostatic spray condition establishment experiment, an oil test paper was attached to a sample of puffed pastry paper, oil was sprayed using electrostatic spraying in each condition, and the adhesion area was checked and compared by imaging it with Image J software. In the process of establishing the angle and distance conditions, 45°C, spraying for 1 second was set as the basic conditions, and experiments were conducted with angles of 0°, 45°, and 90° and distances of 20 cm, 30 cm, and 40 cm.

(4.1.1) Oil adhesion area by distance at 0°

When spraying palm olein oil at 0°, the oil is uniformly attached to the oil test paper on the top, side, and back of the sample at 30 cm rather than 20 cm, and the oil agglomeration is less. Oil spraying seems to be effective. On the other hand, in the case of 40 cm, the degree of oil adhesion on the front, top, and back surfaces is shown to be lower than that of 30 cm. In the case of the side surface, it is not even more uniform than 20 cm and 30 cm, and the 20 cm and 40 cm spraying seems inefficient as the oil is concentrated on the front of the paper.

The phenomenon of more non-uniform adhesion of oil at 20 cm rather than 30 cm is considered to be that the oil did not adhere uniformly because kinetic energy was greater than electrostatic attraction during spraying at 20 cm. At 40 cm, the distance was not suitable for electrostatic attraction, and at 0°, 30 cm was the most efficient and showed the highest adhesion area. However, the oil spray at 0° showed very low oil adhesion to the back and side surfaces at all distances of 20 cm, 30 cm, and 40 cm, and showed non-uniform results. (Fig. 5)

(4.1.2) Oil adhesion area by distance at 45°

When spraying palm olein oil at 45°, it seems that the palm olein oil spraying at 20 cm is more efficient as the oil is relatively uniformly attached to the oil test paper on the side and back of the sample at 20 cm rather than 30 cm. . In the case of 40 cm, the degree of oil adhesion to the oil test paper on the upper side was lower than that of 20 cm and 30 cm, and when looking at the oil test paper on the side and back, similar to 30 cm, the degree of oil adhesion was inefficient than that of 20 cm. Oil spraying at a distance of 30 cm and 40 cm at 45° showed a very low degree of oil adhesion to the side and back surfaces. At 45°, palm olein oil spraying at 20 cm was more efficient than 30 cm and 40 cm, and oil distribution was uniform for all sides of the oil test paper. (Fig. 6)

(4.1.3) Oil adhesion area by distance at 90°

When spraying palm olein oil at 90°, it seems that the oil spraying at 20 cm is more efficient as the oil is uniformly attached to all sides of the sample at 20 cm rather than 30 cm. In the case of 40 cm, similar to the result at 30 cm, uniform oil adhesion was shown, but the oil on all sides was adhered in a relatively small amount compared to the 20 cm condition and adhered in an uneven form. Oil spraying at 90° showed an even distribution of adhesion at all distances of 20 cm, 30 cm, and 40 cm, but spraying at 20 cm showed the most uniform and large amount of oil adhesion on all side oil test papers. From the above results, it was found that spraying at 20 cm was most effective than spraying palm olein oil at 30 cm and 40 cm at 90°. (Fig. 7)

(4.2) Establishment of spray time and temperature conditions

In the process of establishing spray time and temperature conditions, conditions of 45° 20 cm and 90° 20 cm in which palm olein oil was relatively uniformly attached were used. In order to check the change in the degree of adhesion according to the spraying time in the corresponding angle and distance conditions, oil spraying was carried out under the time conditions of 1 second, 2 seconds, and 3 seconds, and the adhesion rate (%) was checked using the pixels of the attachment area.

After checking the change in the degree of adhesion, the best angle and distance conditions are selected, and the adhesion rate through pixels ( %) was confirmed and compared. (Fig. 8)

(4.2.1) Hourly oil adhesion area at 45°20 cm

In the case of the front side, 72%, 85%, and 98% were achieved in 1, 2, and 3 seconds, respectively, and the adhesion rate was improved as the spraying time increased. In the case of the side, the spraying time increased from 1 second to 2 seconds, but the adhesion rate was 47% to 51%, indicating a modest change. However, as it increased from 2 seconds to 3 seconds, the adhesion rate of 75% was improved by 26%.

In the case of the back side, 9%, 29%, and 41% were achieved in 1 sec, 2 sec, and 3 sec, respectively, and the adhesion rate was improved as the spraying time increased. As the spraying time increased, the overall adhesion rate improved, but the adhesion rate to the back side showed a relatively low level of adhesion compared to other surfaces. (Fig. 9)

(4.2.2) Oil adhesion area by hour at 90°20cm

At 1 second of 90°20 cm, the side adhesion rate was 41 ~ 54%, but as the spraying time increased to 2 seconds, the adhesion rate improved to 65 ~ 74%, and after 3 seconds, the adhesion rate decreased to 93 ~ 96% greatly improved. Under the conditions of 90°, 20 cm, 45° C., and 3 seconds, the oil test paper on all sides showed an excellent adhesion rate of over 90%, so it is considered that the most efficient optimal angle and distance condition is 90°20 cm. (Fig. 10)

(4.2.3) Oil adhesion area by temperature and hour at 90°20 cm

At 90°20 cm, which was judged to be the most efficient angle and distance, the spraying was carried out by setting the temperature conditions of 55℃, 65℃, 75℃ and the time conditions of 1 second, 2 seconds, and 3 seconds.

In the spraying condition of 55°C, as the spraying time increased, the adhesion rate on all surfaces showed a tendency to increase, and an adhesion rate higher than 45°C was achieved for each time period.

Even under a spraying condition of 65°C, as the spraying time increased, the adhesion rate on all surfaces showed a tendency to increase, and an adhesion rate higher than 55°C was achieved for each time period.

Even under the spraying condition of 75°C, the adhesion rate on all surfaces showed a tendency to increase as the spraying time increased, and an adhesion rate higher than 65°C was achieved for each time period.

At 55°C and 65°C, an adhesion rate of more than 95% was achieved in 3 seconds, but at 75°C, an adhesion rate of more than 95% was achieved in 2 seconds as an exception.

Based on the above results, if the temperature is increased to 75℃ when spraying palm olein oil, the oil is uniformly attached to the puffed confectionary sample, and the oil adhesion rate on all sides can be achieved more than 95%, and the oil spraying time can also be shortened by 1 second. Therefore, it is considered that it is possible to reduce the amount of oil used in the manufacturing process and even the amount of oil added to the product. As above, as the temperature increases, the oil adhesion rate increases. As the temperature rises, the resistance and surface tension of the oil decrease, so that the current in the solution is easily conducted. It is thought that this is because it can more easily reach the Rayleigh point where it is decomposed into small droplets. (Fig. 11)

(4.3) Comparison of spray methods

The efficiencies of electrostatic spraying using an electrostatic spray device and general spraying using a conventional spray device were compared under conditions of 90°, 20 cm, 75°C, and 2 seconds. When comparing the general spray using the conventional spray device and the electrostatic spray using the electrostatic spray device under the optimal spray conditions, on average, there was a difference in the adhesion rate of about 39%. In the case of general spray using a conventional spray device, the adhesion rate was 48-70%, and there was a large difference of 22% between the lowest and highest adhesion rates. (FIG. 13) In addition, in general spraying using a conventional spray device, a non-uniform layer was formed according to the degree of adhesion of oil. (FIG. 14) As a result of the above, it was confirmed that electrostatic spraying using an electrostatic spray device was a more efficient spraying method than general spraying using a conventional spray device by showing a uniform oil spray form and a high adhesion rate.

(5) Measurement of physical properties of puff pastry

The physical properties of the expanded grain cookies were analyzed by TPA (Texture Profile Analysis) 2 Bite test, and a circular probe with a diameter of 45.0 mm was used.

<Results of measurement of physical properties according to spray conditions>

Table 2

^ac represents a significant difference at p < 0.05, respectively, in the same column. ^* , ^** , ^*** indicate significant differences at p <0.05, p <0.01, p <0.001.

The hardness of 75°C for 2 seconds, which is the optimal spraying condition, showed a lower value than the 45°C for 2 seconds condition, but there was no significant difference. It is believed that although the hardness may decrease as the temperature increases, there will be no difference in actual texture. On the other hand, the control group had the highest hardness because no oil spray treatment was performed, and the condition of 45°C for 3 seconds had the lowest hardness due to a large amount of oil being sprayed.

The fracturability of 45°C for 2 seconds and 75°C for 2 seconds was higher than that of the control. This is because the oil solution is attached to the cookie and then dried and acts as a coating on the surface. It is thought to be the result of overspray. As the oil was sprayed, there was a tendency to increase the brittleness, which is thought to have been affected by the surface coating caused by oil spraying and drying because the brittleness represents the force required to break the sample for the first time.

As the oil is sprayed, the hardness tends to decrease, which is thought to be due to the influence of the oil penetrating into the cookie because it indicates the force required when the deformation reaches 98% by pressing the sample whose hardness is broken with the probe. . From the above results, since 75℃ 2 seconds and 45℃ 2 seconds did not show a significant difference in hardness and brittleness, spraying at a high temperature of 75℃, which is the optimal spraying condition, will not affect the texture of puffed cookies. is fed

(6) Confirmation of palm olein oil attachment form through CLSM

(6.1) Confirmation of spray distribution through confocal microscopy

To check the spray distribution through a confocal microscope, spray palm olein oil mixed with rhodamine B, extract the red fluorescence oil attachment site as image J, measure the pixel value, and calculate the adhesion rate (%) in Figure 15 and 16.

(6.1.1.) electrostatic spray

In FIG. 15, (A) visualizes the oil adhesion shape of the puffed confectionery sample through CLSM, and (B) is visualized by extracting the oil adhesion portion of the puffed confectionery sample through image J.

(6.1.2.) General spray

In FIG. 16 (A), an image of the attachment of red fluorescence oil to the puffed confectionery sample was visualized using CLSM, and the total pixel value of the puffed confectionery sample was measured to be 1324817 pixels. (B) is an image visualized in white by separately extracting the red fluorescence oil-attached area of (A), which is the CLSM result, and the pixel value was measured to be 802538 pixels. When electrostatic spraying was used according to Equation (6), the spray distribution through a confocal microscope was measured to be 61%.

formula (6)

From the above results, the spray distribution through a confocal microscope was measured to be 61% for electrostatic spraying and 34% for general spraying, showing a difference of about 27%, confirming that the electrostatic spraying method is a more efficient spraying method. .

(6.2) Confirmation of coating thickness through confocal microscopy

To confirm the coating thickness of the oil through a confocal microscope, the palm olein oil mixed with rhodamine B is sprayed and the inside is photographed 10 μm by using the Z-stack function, and then the oil adhesion site showing red fluorescence is compared in Figure 16 and 17 is shown.

(6.2.1.) electrostatic spray

In FIG. 17, (A) is an image of the surface oil attachment of the expanded grain confectionery, (B) is an image of the 10 μm internal oil attachment of the expanded grain cookie, and (C) is an image of the 20 μm internal oil attachment of the expanded grain cookie. As a result of non-destructive observation of the interior by 10 μm from the surface, the oil coating thickness was 10 It is considered to be less than μm. Other parts of the overlapping oil are considered to be in the form of oil attached layer by layer due to the structural characteristics of the swollen sample.

(6.2.2.) General spray

In FIG. 18, (A) is an image of the surface oil attachment of the expanded grain confectionery, (B) is an image of the 10 μm internal oil attachment of the expanded grain cookie, and (C) is an image of the 20 μm internal oil attachment of the expanded grain cookie. As a result of non-destructive observation of the inside by 10 μm from the surface, it was found that the oil adhesion area of the outermost surface and the inner 10 μm overlapped and the inner 10 μm and the inner 20 μm overlapped, so the oil coating thickness was 10 μm or more. is presumed to be Other parts of the overlapping oil are considered to be in the form of oil attached layer by layer due to the structural characteristics of the puffed confectionery sample. From the above results, it is judged that palm olein oil spray using electrostatic spray can increase the adhesion rate of oil compared to general spray and can reduce the amount of oil used and added to the product. An increase in the adhesion rate of oil causes an increase in the adhesion rate of seasoning liquid or seasoning. Therefore, when palm olein oil is coated on a confectionery base using electrostatic spraying, the adsorption rate of oil and seasoning (seasoning powder) is increased compared to general spraying. And it is possible to reduce the use of seasoning materials such as sodium.

4. Manufacture of puffed grain cookies

1) Recipe

Injeolmi ball confectionery, which is a puffed grain confectionery manufactured by the manufacturing method of the present invention, includes the following components.

Corn flour 61.28%, injeolmi flavor seasoning 18.1%, palm olein oil 13.38%, rice flour 6.64%, sea salt 0.27%, calcium carbonate 0.2%, D-tocopherol 0.13%

2) Manufacturing process

Injeolmi balls were prepared including the following process.

- Grain and sub-material preparation step : Measure and mix corn flour and rice flour as raw materials, and sea salt and calcium carbonate as sub-materials.

- Forming (expanding) step : A cookie base is prepared by swelling (expanding machine) at 120°C for 10 to 15 seconds.

- Drying step : Dry the cookie base at 140~150℃ for 5~6 minutes.

- Oil coating step : Electrostatic spraying (coating) a mixture of palm olein oil and D-tocopherol at 45°C with an electrostatic coating machine on the dried cookie base.

Electrostatic Spray Conditions

- Spray angle: 90°

- Spray distance: 20 cm

- Spray time: 2 seconds

- Spray temperature: 50℃

- Seasoning coating step : Injeolmi flavor seasoning is applied to the oil-coated cookie base at room temperature.

A schematic diagram of the manufacturing method is shown in FIG. 19 .

Claims (5)

a) by injecting a grain sample into a swelling molding machine and expanding it to prepare a cookie base;
b) drying the cookie base obtained in step a);
c) electrostatic spraying of oil on the dried cookie base obtained in step b) with an electrostatic coating machine; and
d) applying seasoning to the result obtained in step c);
A method for producing puffed grain cookies, comprising a.
The method of claim 1, wherein the swelling temperature and time of step a) are 50 to 150° C. and 5 to 20 seconds, respectively.
According to claim 1, wherein the grain sample of step a) is rice, corn, soybean, red bean, barley, sorghum, oats, barley, millet, edible skin, and grain containing at least one selected from the group consisting of millet. A method for producing expanded grain confectionery, characterized in that it is produced by pulverization.
The method according to claim 1, wherein in the electrostatic spraying of step c), the spray angle, spray distance, spray time, and spray temperature are 20 to 90°, 15 to 45 cm, 1.5 to 3.5 seconds, and 40 to 85°C, respectively. The manufacturing method of the grain puffed confectionery which does.
The method of claim 4, wherein the oil of step c) is at least one selected from the group consisting of palm olein oil, corn oil, soybean oil, sunflower oil, rapeseed oil and D-tocopherol. .

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