Method of making flour for food having low sugar

Abstract

The present invention relates to a method for manufacturing flour for low-sugar food products. Specifically, the manufacturing method may include the step of milling wheat to produce flour and the step of grinding the flour.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing flour for low-sugar food products. Specifically, the manufacturing method may include the step of milling wheat to produce flour and the step of grinding the flour. Background Technology

[0002] Due to the Westernization of dietary habits, nutrient intake has changed, and food consumption patterns have shifted. Furthermore, with the increased use of savory foods, the tendency to seek sweet flavors in food is rapidly on the rise. Consequently, changes in living environments and improvements in dietary habits have led to a sharp annual increase in the number of diabetes patients, and the causes of the disease are also becoming more diverse. In the past, diabetes was mostly caused by genetic factors, but nowadays, the frequency of its onset is increasing due to the influence of environmental factors. Diabetes is a chronic disease characterized by abnormally high blood glucose levels resulting from an absolute or relative deficiency of insulin, leading to the excretion of sugar in the urine. While the main symptoms of diabetes include polydipsia, polyphagia, weight loss, and hyperglycemia, it is often discovered incidentally during health checkups due to the absence of clear symptoms.

[0003] Diabetes mellitus is a chronic metabolic disease characterized by hyperglycemia and glycosuria resulting from insufficient insulin function. This deficiency is caused by an absolute lack of insulin secreted by the β-cells of the pancreatic islets of Langerhans, a relative lack due to the hyperfunction of other endocrine glands that antagonize insulin, a decrease in the number and activity of insulin receptors, and reduced insulin sensitivity. Although the exact cause of diabetes has not yet been precisely identified, genetic factors are considered the most significant; it has been revealed that genetic factors related to autoimmune deficiency are involved in Type 1 diabetes, while genetic factors related to insulin resistance are involved in Type 2 diabetes. If both parents have diabetes, the likelihood of their child developing the disease is 30%, while if only one parent has diabetes, the likelihood is approximately 15%.

[0004] Wheat flour is a high-carbohydrate food composed of 92% carbohydrates and 8% protein. Due to its high glycemic index (GI), it causes blood sugar levels to spike rapidly and contributes to weight gain. The glycemic index refers to the extent to which carbohydrates in food raise blood sugar levels. The higher the GI, the faster the rate of absorption into the body and the quicker it is converted into energy; any excess energy is then stored as fat. Consuming high-GI foods can also lead to a quicker onset of hunger, potentially resulting in overeating. Generally, a GI of 50 or lower is considered low, while 70 or higher is considered high.

[0005] Foods with a high glycemic index are a major cause of diabetes, as they stimulate the pancreas to secrete more insulin than necessary. This excess insulin exhausts the pancreas, leading to diabetes. Diabetic patients and those with underlying conditions such as obesity must limit their intake of wheat flour to a certain level. It is also necessary to lower the glycemic index by consuming whole wheat rather than refined wheat, in addition to limiting intake. While the glycemic index of wheat flour itself is 55, which is not particularly high, processed flour products such as white bread (91), baguettes (93), and instant noodles (73) have high glycemic indices. On the other hand, whole wheat bread made from whole wheat flour has a low glycemic index of 50. Foods with a low glycemic index are absorbed slowly into the body and converted into energy gradually, preventing fat storage and providing a longer-lasting feeling of fullness.

[0006] When consuming foods with a high glycemic index, insulin secretion increases as the sugar dissolves in the body, and simultaneously, the brain issues a command to store fat. Along with this command, the pancreas, which produces insulin, immediately sends it to the liver, causing fat to be stored intensively in the liver. Therefore, frequent consumption of high-glycemic index foods also increases the risk of fatty liver disease. Prior art literature

[0007] Republic of Korea Registered Patent No. 10-1343287 The problem to be solved

[0008] Accordingly, the inventors intend to provide a method for manufacturing flour for low-sugar food products, comprising the steps of milling wheat to produce flour and grinding the flour.

[0009] In addition, we intend to provide a low-sugar food flour characterized by having a damaged starch content of 6 wt% or more.

[0010] In addition, the present invention provides a method for manufacturing a low-sugar food, comprising the steps of: milling wheat to produce flour; grinding the flour; preparing a dough using the flour; and processing the dough. means of solving the problem

[0011] The present invention provides a method for manufacturing flour for low-sugar food, comprising the steps of milling wheat to produce flour and grinding the flour.

[0012] The step of grinding the flour is characterized by increasing the content of damaged starch in the flour.

[0013] The above-mentioned low-sugar food flour is characterized by having a damaged starch content of 6 wt% or more.

[0014] The step of grinding the flour described above is characterized by reducing the particle size of the flour.

[0015] The above-mentioned low-sugar food flour is characterized by having a particle size of 10 to 30 μm.

[0016] The above low-sugar food flour is characterized by having a moisture content of 6 to 10 wt%.

[0017] According to another embodiment of the present invention, a low-sugar food flour produced by the above manufacturing method is provided.

[0018] The above flour provides a low-sugar food flour characterized by having a damaged starch content of 6 wt% or more.

[0019] The above flour is characterized by having a particle size of 10 to 30 μm and a moisture content of 6 to 10 wt%.

[0020] According to another embodiment of the present invention, a method for manufacturing a low-sugar food is provided, comprising the steps of: milling wheat to produce flour; grinding the flour; preparing a dough using the flour; and processing the dough.

[0021] According to another embodiment of the present invention, a method for manufacturing a low-sugar food is provided, comprising the steps of: milling wheat to produce flour; grinding the flour to produce flour for a low-sugar food; producing a dough using the flour; and processing the dough, wherein the dough comprises any one of alpha-amylase, beta-amylase, or glucoamylase.

[0022] The above dough is characterized by further containing ascorbic acid.

[0023] The above glucoamylase is characterized by containing 500 to 800 AGU / kg relative to the weight of the flour. Effects of the invention

[0024] In the case of the low-sugar food flour of the present invention, sugar is lost during the process of cooking or frying the dough, so that food made with the flour has a reduced sugar content compared to food made with ordinary flour, thereby providing flour food that can be consumed by people suffering from obesity or diabetes. Brief explanation of the drawing

[0025] Figure 1 is a photograph showing the fermentation power of flour and unground flour dough ground with a mixer and a ball mill. Figure 2 is a graph showing the amount of starch in finely ground flour (left) and 25-minute ground flour (right), and bread made with said flour. Figure 3 is a photograph showing the fermentation power of flour dough ground at various grinding speeds and times. Figure 4 shows images of bread made with 25-minute ground and finely ground flour and 25-minute ground flour with added amylase. Specific details for implementing the invention

[0026] In this specification, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components.

[0028] The present invention provides a method for manufacturing flour for low-sugar food, comprising the steps of milling wheat to produce flour and grinding the flour. While researching ways for people requiring blood sugar management to enjoy flour-based foods, the inventors discovered that when milled flour is further ground, the sugar components of the flour are lost during the process of manufacturing the final product, and the amount of sugar components in the final product is reduced compared to the amount of starch contained in the flour. Specifically, when dough is prepared using the flour for low-sugar food according to the present invention and then subjected to a process of boiling in water or frying in oil, the sugar content contained in the dough is reduced.

[0029] Accordingly, the low-sugar food flour produced by the above manufacturing method is characterized by a reduction in the sugar content contained in the dough when the dough is boiled in water or fried in oil after being prepared.

[0030] Specifically, the above sugar is starch sugar, and starch sugar is a general term for sugars produced by hydrolyzing starch, including molasses (acidified starch), powdered starch, solid glucose, powdered glucose, crystalline glucose, etc.

[0031] The step of milling wheat to produce flour can be carried out by a conventional method for producing flour. The step of milling wheat to produce flour may include ① a crushing and classification process, ② a purification process, ③ a grinding process, and ④ a sieving process.

[0032] In the crushing and classification process, wheat can be crushed first using a crushing roller. The crushed lump material is transferred to a classification process and classified by particle size, through which the endosperm is gradually scraped from the bran and separated in the classification process.

[0033] Wheat that has undergone the coarse grinding process in the crushing stage separates husk fragments again using air, is ground again to become flour, and then passes through a sieve. Endosperm kernels that do not pass through the sieve are ground again (purification process).

[0034] The crushing process is a step of separating and crushing the bran and endosperm particles again using crushing rolls.

[0035] The sieving process grinds the powder produced in the grinding process and sieves it, ultimately producing flour.

[0036] The step of milling wheat to produce flour may use methods conventionally used in the industry for producing flour, and is not specifically limited thereto.

[0037] The step of grinding the flour may be further performed using a mixer or a ball mill. When grinding the flour with a mixer, it may be performed for 5 to 30 minutes, and when using a ball mill, it may be performed for 1 to 30 hours.

[0038] The grinding speed of the mixer is preferably 25,000 to 35,000 rpm. According to the inventor's experiments, when flour was ground at low speed (10,000 rpm), high speed (30,000 rpm), and low speed + high speed and compared, it was confirmed that the best reduction in starch sugar was observed when flour was ground at high speed for 25 minutes. Therefore, upon reviewing the above data, it is most desirable to perform the grinding step for 20 to 30 minutes at a grinding speed of 25,000 to 35,000 rpm to manufacture flour for low-sugar food.

[0039] According to the inventor's experiments, it was confirmed that the particle size or moisture content of the flour for low-sugar food according to the present invention is reduced by an additional grinding step, while the content of reducing sugars, total starch, and damaged starch increases. Therefore, it is determined that the yeast utilizes the reducing sugars and damaged starch increased by grinding as a carbon source, resulting in a dough without added sugar that exhibits excellent fermentation power equivalent to that with added sugar.

[0040] Accordingly, the step of grinding the flour is characterized by reducing the particle size and moisture content of the flour, and increasing the content of reducing sugars, total starch, or damaged starch of the flour.

[0041] The above-mentioned flour for low-sugar food is characterized by having a damaged starch content of 6 wt% or more, specifically 6 to 7 wt%. According to the inventors' experiments, it was confirmed that while unground flour (finely ground flour) has a damaged starch content of 3.94 wt%, the damaged starch content increases to 6 wt% or more when subjected to a grinding step. More specifically, at the most preferred grinding speed of 25,000 to 35,000 rpm and a grinding time of 20 to 30 minutes, the damaged starch content is 6.67 to 6.94 wt%, and when ground for 25 minutes, it has the highest damaged starch content of 6.94 wt%.

[0042] The above-described low-sugar food flour is characterized by having an average particle size of 10 to 30 μm, preferably 10 to 20 μm. According to the inventor's experiments, it was confirmed that while the average particle size of unground flour is 67.5 μm, the average particle size decreases to 10 to 30 μm when subjected to a grinding step. More specifically, at the most preferred grinding speed of 25,000 to 35,000 rpm and a grinding time of 20 to 30 minutes, the average particle size of the flour is 13.3 to 17.8 μm, and the average particle size of the flour showed a tendency to decrease as the grinding time increased.

[0043] The above-described low-sugar food flour is characterized by having a moisture content of 6 to 10%. According to the inventor's experiments, it was confirmed that while the moisture content of unground flour is 14.4%, the moisture content decreases to 6 to 10% when undergoing a grinding step. More specifically, at the most preferred grinding speed of 25,000 to 35,000 rpm and a grinding time of 20 to 30 minutes, the moisture content of the flour is 6.8 to 9.4%, and the moisture content of the flour also showed a tendency to decrease as the grinding time increased. This is thought to be due to the heat generated by friction during the grinding step.

[0044] According to another embodiment of the present invention, a low-sugar food flour produced by the above manufacturing method is provided. The low-sugar food flour is characterized by having a damaged starch content of 6 wt% or more. Additionally, the flour is characterized by having a particle size of 10 to 30 μm and a moisture content of 6 to 10 wt%. More preferably, the low-sugar food flour may have a damaged starch content of 6.67 to 6.94 wt%, an average particle size of 13.3 to 17.8 μm, and a moisture content of 6.8 to 9.4%, but is not limited thereto.

[0045] According to another embodiment of the present invention, a method for manufacturing a low-sugar food is provided, comprising the steps of preparing a dough using the flour and processing the dough.

[0046] Specifically, a method for manufacturing a low-sugar food is provided, comprising the steps of: milling wheat to produce flour; grinding the flour; preparing a dough using the flour; and processing the dough.

[0047] The step of milling wheat to produce flour or the step of grinding flour is the step of producing flour for low-sugar food, and the specific details are the same as those described above.

[0048] The above food may be manufactured by a method that includes the step of boiling the prepared dough in boiling water or frying it in oil. When the dough undergoes the step of boiling it in boiling water or frying it in oil, the sugar contained in the dough is lost, and thus the overall sugar content of the final manufactured food is reduced.

[0049] The above foods may include, but are not limited to, noodles, sujebi, ramen, rice cakes, dumplings, fried foods, fish cakes, pancakes, savory pancakes, bagels, donuts, etc.

[0050] In the above method for manufacturing a low-sugar food, the dough may further include an enzyme to increase the reduction amount of sugar, preferably starch sugar. The enzyme may be amylase. Amylase is a general term for enzymes that hydrolyze starch, and the flour starch is hydrolyzed by the amylase into sugar, and the decomposed sugar can be dissolved in water or oil and lost.

[0051] The above amylase may be alpha-amylase, beta-amylase, or glucoamylase, and in some cases, one or more of the above amylases may be added in a mixture.

[0052] According to the inventor's experiments, when alpha-amylase, beta-amylase, or glucoamylase is added to the dough, it was confirmed that the best reduction in starch sugar was observed when glucoamylase was added.

[0053] The above amylase is preferably glucoamylase. In the case of the glucoamylase, it is preferable to include 500 to 800 AGU / kg, 500 to 750 AGU / kg, 550 to 750 AGU / kg, 500 to 700 AGU / kg, 550 to 700 AGU / kg, or 600 to 700 AGU / kg relative to the weight of the flour. According to the inventors' experiments, even if glucoamylase is added at 800 AGU / kg or more, the reduction in starch sugars does not increase further; therefore, for cost-effectiveness, glucoamylase is included at a maximum of 800 AGU / kg relative to the weight of the flour, preferably 500 to 800 AGU / kg, and more preferably 660 AGU / kg.

[0054] According to another embodiment of the present invention, ascorbic acid (vitamin C) may be added together with the glucoamylase, and in this case, the reduction amount of starch sugar is further increased. Therefore, when using glucoamylase, it would be desirable to additionally add ascorbic acid (vitamin C) to effectively proceed with the reduction of starch sugar.

[0055] The above ascorbic acid (vitamin C) may be added in an amount of 0.01 to 1 g / mL relative to the total dough.

[0057] <Example>

[0058] 1. Manufacture of low-sugar food flour

[0059] The inventors manufactured low-sugar food flour by further grinding commercially available strong flour with a mixer for 15, 20, 25, and 30 minutes. Here, the grinding speed of the mixer is 30,000 rpm.

[0060] In addition, commercially available strong flour was ground in a ball mill for 24 hours to produce low-sugar food flour.

[0062] 2. Preparation of sugar-free bread using low-sugar food flour

[0063] Place all ingredients except the butter into a mixer (Table 1). Note that the low-sugar yeast should not come into contact with the sugar or salt. Mix on speed 3 for 6 minutes, add the butter, mix on speed 6 for 3 minutes, and then mix on speed 10 for 7 minutes. Perform the first fermentation for 60 minutes in a proofing chamber at 30°C and 70% humidity. Divide the dough into three equal parts and place them in bread pans. Perform the second fermentation for 40 to 70 minutes in a proofing chamber at 30°C and 70% humidity. Bake in a deck oven at 200°C (top) and 180°C (bottom) for 20 minutes. Immediately after removing the bread from the oven, lightly tap the bread pan on the floor and separate it from the pan.

[0064] Material name Weight (g) 1 flour 920 2 salt 20 3 Low-sugar yeast 28 4 water 752 5 butter 80

[0065] <Experimental Example>

[0066] 1. Measurement of yeast fermentation power on flour

[0067] The inventors divided the low-sugar food flour dough prepared in the above example into 30g portions and measured the total amount of gas generated over 120 minutes at 30°C using a fermograph. The control group was commercially available flour that was not ground. The comparative example is a standard bread dough prepared by adding 120g of sugar.

[0068] control group Mixer 15 minutes Mixer 20 minutes Mixer 25 minutes Mixer 30 minutes Ball mill 24 hours Comparative example Gas generation amount 30 70 82 88 81 85 95

[0069] Looking at the results regarding the amount of gas produced above, it was confirmed that in the case of dough without sugar (control group), fermentation proceeded weakly because there was no carbon source for the added yeast. However, when the flour was ground with a mixer or a ball mill, it was confirmed that fermentation proceeded similarly to dough with sugar, even for dough without sugar. In particular, when grinding flour with a mixer, it was confirmed that the amount of gas produced (fermentation power) increased over time up to 25 minutes, but when the time exceeded 25 minutes, the fermentation power actually decreased. Therefore, based on the review of the above data, it would be desirable to perform the grinding step for 20 to 30 minutes at a grinding speed of 25,000 to 35,000 rpm to manufacture flour for low-sugar food.

[0070] Figure 1 shows the fermentation state of the dough after the second fermentation is completed. Referring to Figure 1, it can be seen that in the case of the control group, fermentation did not proceed at all and the dough did not rise, and in the case of flour ground with a ball mill or mixer (25 minutes), it can be seen that the dough fermented well even without adding sugar.

[0072] 2. Hourly measurement of reducing sugars

[0073] To analyze reducing sugars, 5g of the sample was mixed with 100ml of distilled water in a 250ml baffle flask and extracted at 250rpm. The extracted sample was centrifuged at 3,000rpm for 15 minutes, and the supernatant was used as the reducing sugar extract sample.

[0074] To measure the reducing sugar content, 0.5 mL of DNS reagent was added to 0.5 mL of the sample solution, heated at 100°C for 10 minutes, cooled, and then centrifuged at 3,000 rpm for 5 minutes. The absorbance of the supernatant was measured at 540 nm. The reducing sugar content was expressed as mg / g based on the extract.

[0075] Dough without added yeast was prepared using flour ground with a mixer for 25 minutes, unground flour, flour heated at 80°C for 15 minutes, and flour ground with a ball mill for 24 hours, and the reducing sugar (mg / g) was measured and compared according to extraction time.

[0076] hour fine grind Mixer 25 minutes Autoclave 80℃ for 15 min, fine grind ball mill grind for 24 hours 0 minutes 3.84 4.34 3.08 5.58 10 minutes 3.99 6.07 4.09 6.30 20 minutes 4.10 6.76 4.79 7.21 30 minutes 5.46 8.10 4.18 8.29 40 minutes 5.54 9.00 5.07 9.61 50 minutes 6.02 9.46 6.00 9.98 60 minutes 6.61 9.82 6.08 10.71

[0077] When flour is ground with a mixer, heat of approximately 70–80°C is generated. To verify whether starch is converted into sugar by the heat generated at that time, dough was prepared using flour heated at 80°C for 15 minutes, and reducing sugars were measured; however, it was confirmed that reducing sugars decreased due to the heat. Referring to [Table 3] above, it was observed that when flour is ground with a mixer, the amount of gas produced (fermentation power) increased with time up to 25 minutes, but when the time exceeded 25 minutes, the fermentation power actually decreased. This suggests that heat is generated when grinding with a mixer, and if the time exceeds 25 minutes, reducing sugars decrease, and consequently, fermentation power decreases.

[0078] Accordingly, the inventors measured the amount of extracted reducing sugar according to the grinding time. The reducing sugar was measured using the same method as above, and the extraction time was set to 30 minutes.

[0079] control group Mixer 15 minutes Mixer 20 minutes Mixer 25 minutes Mixer 30 minutes Reducing sugars (mg / g) 30 6.82 7.15 8.08 6.21

[0080] Referring to the amount of extracted reducing sugar according to the grinding time above, it was confirmed that the amount of reducing sugar increased as time increased, but in the case of grinding for 30 minutes, the amount of extracted reducing sugar decreased compared to 25 minutes.

[0081] However, when comparing the results of grinding with a mixer for 25 minutes and grinding with a ball mill for 24 hours, the difference in results is not significant. Since using a mixer consumes less time than using a ball mill, it is judged that grinding with a mixer is more cost-effective.

[0083] 3. Starch content analysis of flour and bread

[0084] To quantify starch, glucose was quantified by complete acid hydrolysis, and the value was multiplied by a conversion factor of 0.90 to obtain the amount of starch. To acid hydrolyze the starch, 500 ml of distilled water and 20 ml of 25% HCl were added to 1 g of starch, a reflux condenser was connected, and the mixture was heated in a boiling water bath for exactly 150 min. After rapidly cooling the decomposition product, it was neutralized with a 10% NaOH solution to a pH of 5.5. After adjusting the volume to a final of 500 ml, the mixture was centrifuged at 3,000 rpm for 15 minutes, the supernatant was collected, and the amount of glucose was calculated using the DNS method.

[0085] Referring to Figure 2, it was confirmed that the starch content of flour ground with a mixer for 25 minutes (right) was improved by approximately 29 mg / g compared to unground flour (left). However, when bread was finally made, the starch content of the bread made with flour ground with a mixer for 25 minutes was analyzed to be approximately 46 mg / g lower than that of the bread made with unground flour.

[0086] It is determined that when flour is further ground with a mixer, the starch content increases, and since the yeast added during bread making uses the said starch as a carbon source for fermentation, the overall sugar content decreases when the bread is finally made.

[0088] 4. Measurement of moisture, ash, damaged starch, and particle size of flour

[0089] An experiment measuring starch damage rate using Chopin’s SDmatic device was conducted to evaluate the baking performance of flour samples. This experiment proceeds by calculating the starch damage rate by measuring the amount of iodine absorbed by the flour samples. The SDmatic device is based on the principles of Medcalf and Gilles (1965) and calculates the starch damage rate of the flour by measuring the amount of iodine absorbed by starch granules at 35°C. The experiment is completed by placing the flour sample in the device's sample tray, uniformly mixing it with the test solution using a vibrator and a stirrer, and then measuring the amount of absorbed iodine. The measured starch damage rate of the flour (iodine absorption in % units) and UCD (Chopin Dubois units) are displayed.

[0090] moisture(%) Ash content (%) Damaged Starch (%) Average particle size (um) finely ground flour 14.4 0.46 3.94 67.5 Mixer 15 minutes 9.8 0.47 6.31 21.1 Mixer 20 minutes 9.4 0.456 6.71 17.8 Mixer 25 minutes 8.5 0.463 6.94 15.6 Mixer 30 minutes 6.8 0.453 6.67 13.3 ball mill 24 hours 12.1 0.539 7.55 18.5

[0091] Referring to [Table 5] above, it was confirmed that there was no difference in ash content for flour ground with a mixer or ball mill, but in particular, the damaged starch content was found to have increased. However, it was observed that when ground for 30 minutes, the damaged starch content was actually slightly lower compared to when ground for 25 minutes. Regarding moisture content, it was observed that it decreased sharply when ground with a mixer for 30 minutes, which is judged to be due to the heat generated during the grinding stage. It is thought that the increase in the damaged starch content led to an increase in the measured amount of reducing sugar or starch, and that the yeast carried out sufficient fermentation using the damaged starch as a carbon source; therefore, it is judged that it exhibits a fermentation power similar to that when sugar is added, even without adding sugar.

[0093] 5. Measurement of bread elasticity

[0094] The inventors measured the elasticity of bread made using each flour through a compression test. The compression test of the bread was measured using a rheometer (CR-200D). The comparative example is a standard bread dough made by adding 120 g of sugar, and the gluten test group is bread made by adding 160 g of active gluten to flour ground with a mixer for 25 minutes.

[0095] Comparative example Mixer 15 minutes Mixer 20 minutes Mixer 25 minutes Mixer 30 minutes Ball mill 24 hours gluten Hardness (g) 322 240 221 207 198 235 334 Elasticity (%) 75 50 48 45 43 49 77

[0096] Referring to [Table 6] above, it can be seen that when bread is made with ground flour, the hardness and elasticity are generally significantly reduced compared to bread made with added sugar. This is believed to be because the amount of damaged starch increases due to grinding, and the gluten in the flour is damaged, weakening the structural strength of the dough. Therefore, it was confirmed that when a certain amount of active gluten is added when making dough using flour ground with a mixer, the hardness and elasticity of the bread increase.

[0098] 6. Comparison of the appearance of sliced ​​bread

[0099] The inventors compared the appearance of the bread after manufacturing it. Referring to Fig. 4, in the case of the control group (using unground flour, no sugar added), it can be seen that the size of the bread is small because fermentation did not proceed well since no sugar was added, and in the case of the surface of the bread, it can be seen that the color of the bread is white like the color of flour because the caramelization reaction did not proceed.

[0100] However, in the case of flour ground with a mixer for 25 minutes (30,000 rpm), fermentation proceeded well and took on the appearance of a loaf of bread, and it was confirmed that the caramelization reaction on the surface of the bread proceeded well and showed the color of a typical loaf of bread.

[0101] In addition, when 4 FAU / kg of alpha-amylase was added to the dough relative to the weight of 1 kg of flour, fermentation proceeded more effectively. Compared to bread without alpha-amylase, it was observed that the size of the bread increased and the caramelization reaction proceeded more extensively. This suggests that fermentation occurred more effectively because the yeast used the sugars hydrolyzed by alpha-amylase as a carbon source.

[0103] 7. Sugar-reducing effect of low-sugar food flour

[0104] The inventors manufactured noodles using the flour of the above example and measured the sugar reduction effect.

[0105] 300g of flour and 150g of water from the above example were mixed to make a dough, then rolled out thinly and boiled in boiling water for 7 to 8 minutes and cooled. Then, the amount of starch sugar in the dough before boiling and the dough after boiling, and the amount of reducing sugar in the boiling water were measured.

[0106] For the measurement of starch sugars, 200 mL of distilled water and 20 mL of 25% HCl were added to 1 g of each sample and boiled at 100°C for 150 minutes. After cooling, 10% NaOH was added to adjust the pH to 5.5. Then, 0.5 mL of DNS reagent was added to 0.5 mL of the sample, boiled at 100°C for 10 minutes, and after cooling, measured at 540 nm. Reducing sugars were measured using the same method as above.

[0107] Starch sugar in the dough Starch syrup of the dough after boiling Decrease amount Reducing sugars in boiled water finely ground flour 881 mg / g 301 mg / g 65% 1.07 mg / g Mixer 25 minutes 833 mg / g 152 mg / g 81% 2.27 mg / g ball mill 24 hours 883 mg / g 164 mg / g 79% 2.19 mg / g

[0108] Looking at the reduction in starch sugars, the reduction in starch sugars for finely ground flour was 65%, whereas the reduction in starch sugars for flour ground with a mixer or ball mill was 81% and 79%, respectively. When the reducing sugars in the water used to boil the dough were measured, it was confirmed that the amount of reducing sugars contained in the water used to boil the ground flour dough was much higher than that in the water used to boil the finely ground flour dough.

[0109] Based on the above experimental results, it can be concluded that when the flour of the present invention is used to manufacture a food product that includes a boiling cooking process, the sugar content in the final food product is reduced.

[0111] 8. Sugar reduction effect according to grinding speed

[0112] The inventors prepared low-sugar food flour by varying grinding conditions (mixer speed and time), manufactured noodles using the flour, and measured the sugar reduction effect (low speed 10,000 rpm, high speed 30,000 rpm).

[0113] Starch sugar in the dough Starch syrup of the dough after boiling Decrease amount finely ground flour 881 mg / g 301 mg / g 65% 25 minutes at low speed 873 mg / g 232 mg / g 73% High speed 15 minutes 889 mg / g 201 mg / g 77% High speed 25 minutes 878 mg / g 152 mg / g 81% High speed 35 minutes 862 mg / g 169 mg / g 80% High speed 45 minutes 831 mg / g 179 mg / g 78% High speed 55 minutes 869 mg / g 172 mg / g 80%

[0114] Referring to [Table 8] above, it was confirmed that flour ground at high speed for 25 minutes had a superior effect in reducing starch sugar compared to flour ground at low speed for 25 minutes. In addition, it was confirmed that when ground at high speed, the reduction in starch sugar was similar at approximately 80% after 25 minutes. Therefore, in order to manufacture the low-sugar food flour of the present invention, it would be most desirable to perform the grinding step for 20 to 30 minutes at a grinding speed of 25,000 to 35,000 rpm in terms of cost efficiency.

[0116] 8. Effects of Enzyme Addition

[0117] (1) Effects depending on the type of enzyme

[0118] The inventors confirmed whether the addition of amylase enzymes affects the reduction in starch sugar content of the dough. The flour was used after being ground at 30,000 rpm for 25 minutes.

[0119] The inventors compared the effects of adding 4 FAU / kg of alpha-amylase (α-amylase), 5 BAMU / kg of beta-amylase (β-amylase), and 660 AGU / kg of glucoamylase to 1 kg of flour when making noodles using flour.

[0120] Starch sugar in the dough Starch syrup of the dough after boiling Decrease amount alpha-amylase 889 mg / g 162 mg / g 82% beta-amylase 862 mg / g 145 mg / g 83% Glucoamylase 878 mg / g 115 mg / g 87%

[0121] Referring to [Table 9] above, it was confirmed that the reduction in starch sugar increased when alpha-amylase, beta-amylase, and glucoamylase were added. However, since glucoamylase showed a superior reduction in starch sugar compared to alpha-amylase and beta-amylase, it would be desirable to add glucoamylase to produce food with a lower sugar content.

[0122] (2) Effects depending on enzyme content

[0123] The inventors measured the reduction in starch sugar of the dough by varying the amount of glucoamylase added in order to find the optimal content of glucoamylase.

[0124] 500 600 700 800 900 1000 Decrease amount 83% 85% 88% 90% 87% 88%

[0125] Referring to [Table 10] above, it was confirmed that the reduction in starch sugars did not increase further at an addition amount of 800 AGU / kg or more relative to the weight of 1 kg of flour. Therefore, in order to manufacture food using the low-sugar flour of the present invention, it would be desirable to add 500 to 800 AGU / kg relative to the weight of 1 kg of flour in terms of cost-efficiency.

[0127] (3) Effects of adding vitamins

[0128] The inventors observed changes in the effect of enzyme addition according to the addition of vitamins. Wheat flour was ground at 30,000 rpm for 25 minutes and used. When preparing noodle dough, glucoamylase was added at a concentration of 660 AGU / kg relative to the weight of 1 kg of flour, and at the same time, 0.1 g / mL of ascorbic acid (vitamin C) was additionally added to observe changes in starch sugar.

[0129] Unadded Ascorbic acid addition Decrease amount 88% 92%

[0130] Referring to [Table 11] above, it was confirmed that the reduction in starch sugars increased when ascorbic acid (vitamin C) was added to the dough. Therefore, in order to produce a food with reduced sugar content, it is desirable to add ascorbic acid along with glucoamylase.

Claims

Claim 1 A method for manufacturing flour for low-sugar food, comprising the steps of milling wheat to produce flour and grinding the flour with a mixer at a speed of 25,000 to 35,000 rpm for 20 to 30 minutes. Claim 2 A method for manufacturing flour for low-sugar food according to claim 1, wherein the step of grinding the flour is characterized by increasing the content of damaged starch in the flour or decreasing the average particle size of the flour. Claim 3 A method for manufacturing low-sugar food flour according to claim 1, characterized in that the damaged starch content of the low-sugar food flour is 6 wt% or more. Claim 4 A method for manufacturing low-sugar food flour according to claim 1, characterized in that the average particle size of the low-sugar food flour is 10 to 30 μm. Claim 5 A method for manufacturing low-sugar food flour according to claim 1, characterized in that the moisture content of the low-sugar food flour is 6 to 10%. Claim 6 A method for manufacturing a low-sugar food, comprising the steps of: preparing a dough using flour for low-sugar food manufactured by any one of the manufacturing methods of claims 1 to 5; and processing the dough. Claim 7 A method for manufacturing a low-sugar food according to claim 6, characterized in that the dough further comprises ascorbic acid.

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