CN100534335C - Quick-serve refreshment and production method thereof - Google Patents
Quick-serve refreshment and production method thereof Download PDFInfo
- Publication number
- CN100534335C CN100534335C CNB031786448A CN03178644A CN100534335C CN 100534335 C CN100534335 C CN 100534335C CN B031786448 A CNB031786448 A CN B031786448A CN 03178644 A CN03178644 A CN 03178644A CN 100534335 C CN100534335 C CN 100534335C
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- mentioned
- snack
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- manufacture method
- expanded
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- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 235000011888 snacks Nutrition 0.000 claims description 43
- 239000002994 raw material Substances 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 16
- 235000021168 barbecue Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007603 infrared drying Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 19
- 244000061456 Solanum tuberosum Species 0.000 abstract description 19
- 239000004615 ingredient Substances 0.000 abstract 1
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
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- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
In accordance with the invention, the potato is debarked, the slices are steamed and boiled, then dried and swelled through far infrared or electromagnetic waves, sprinkled by small amount of flavorings, and dried, thus only little oil ingredient is left so as to produce crisp taste when eating.
Description
Technical field
The present invention relates to no longer add snack and the manufacture method thereof that oil content ground is made the oil content in being contained in raw material.
Technical background
In the past, the snack as often edible for example, had because of the very popular potato chip of its crisp mouthfeel.This potato chip is not only tasted conveniently but also low price, is one of snack extensively edible in the world wide.
Such potato chip is thinly slicing as the potato of raw material, use again fried, then, the food that carries out seasoning with salt and other flavouring.
But snack, particularly potato chip by above-mentioned original method is made owing to will pass through with fried operation in order to obtain its crisp mouthfeel, certainly exist a calorie high problem.
This problem also is highlighted out in snack, because in recent years, in order to prevent fat and the prevention adult diseases, a kind of caloric low-calorie tendency that suppresses food is as much as possible arranged.
Therefore, consideration need not be made snack by fried raw material.But under the situation without deep-fry instant dessert, existence can not obtain crisp mouthfeel, can not obtain the problem of the well tasting of snack.
The present invention is the invention that is used to address the above problem, and its 1st purpose is, snack and its manufacture method that need not friedly obtain with the same crisp mouthfeel of original snack are provided.
In addition, the 2nd purpose of the present invention is, even the suitable prevention of obesity of the low-calorie that the use that suppresses oil content do not damage taste yet and the snack and the manufacture method thereof of adult diseases are provided.
Summary of the invention
In order to address the above problem, snack of the present invention is a dried feed or to the be shaped section that forms and make its expanded food of this raw material.
The manufacture method of snack of the present invention, it is characterized in that, this manufacture method is made of following operation: prepare the preparatory process of raw material or the section generation operation that raw material is shaped and generates section, also remove the drying process of the moisture in the section that is contained in above-mentioned raw materials or above-mentioned generation with far infrared drying, expanded operation, by hot press to by the above-mentioned raw materials of above-mentioned drying process drying or above-mentioned section temperature and 2000～3000kgf/cm at 180 ℃～250 ℃
2Pressure condition under heat, pressurize after, they are put under the normal temperature and pressure, make them expanded.
In addition, at the leading portion of above-mentioned drying process, above-mentioned raw materials or above-mentioned section are by steaming or boiling and adjust the amount of moisture that contains in advance.
In addition, above-mentioned dry engineering is by far infrared or dry above-mentioned raw materials of electromagnetic wave or above-mentioned section.
In addition, the manufacture method of snack of the present invention, this manufacture method is made of following operation: to the seasoning operation that makes the expanded snack of above-mentioned raw materials or above-mentioned section spraying flavoring carry out desirable seasoning by above-mentioned expanded operation, and the barbecue operation that the above-mentioned snack that is carried out desirable seasoning by above-mentioned seasoning operation is roasted by far infrared.
In addition, above-mentioned barbecue operation is characterized in that, roasts above-mentioned snack by far infrared or electromagnetic wave.
In addition, above-mentioned expanded operation is characterized in that, by after the above-mentioned raw materials of above-mentioned drying process drying or above-mentioned section heat/pressure, is released under the normal temperature and pressure and makes it expanded.
Have, above-mentioned seasoning operation is characterized in that again, to carrying out seasoning by the expanded above-mentioned snack sprinkling seasoning of above-mentioned expanded operation.
Description of drawings
Fig. 1 is the flow chart of flow process of manufacture method of the snack of expression embodiments of the invention.
Fig. 2 is the flow chart of object lesson of manufacture method of the snack of expression embodiments of the invention.
The specific embodiment
Snack and manufacture method thereof to embodiments of the invention describes with reference to the accompanying drawings.
Fig. 1 is the flow chart of manufacturing process of the snack of expression embodiments of the invention.At first, use potato, shell the preparing in advance of skin (S1 step) of potato as raw material.In the present invention, use potato as raw material, but also be not necessarily limited to potato, even what problem is other potato class do not have yet.In addition, also be not limited to the potato class, can be the various article of other greengrocery, fruit type, fish and shrimp as raw material.
Then, pre-prepd potato slicesization (S2 step) in S1 step.So-called sectionization is exactly the potato of cutting as raw material, fritters into the cubic small pieces of 1～2cm.In this manual, the small pieces that fritter (potato) are called section.
Section neither be necessary, is exactly under the situation of small pieces (thin block) at raw material self, also can intactly use.
Then, each section of frittering in S2 goes on foot being steamed or boiling (S3 step) afterwards, carry out dry processing (S4 step) and make the moisture content of each section become the value of regulation.
The drying of S4 in the step handled the drying that is to use far infrared or electromagnetic wave to carry out, and can carry out drying at short notice, can carry out uniform drying to the end from the central portion of section.Owing to use this drying means, can obtain same crisp mouthfeel on the whole in section.
Then, in S4 step, moisture is dried to a certain amount of each section and carries out heat/pressure by hot press, returns behind the certain hour that (normal temperature and pressure) carries out expanded (S5 step) in the atmosphere.
The puffing process of the section during expression S5 goes on foot below.
At first, by hot-press arrangement heat/pressure is carried out in the section of moisture being adjusted to ormal weight.Like this, be contained in fiber of potato and the moisture in the cell and be gasificated as steam, but since pressurized, so water vapour does not have the place to go of escape.When they turned back to normal temperature and pressure, fiber of potato and cell membrane expanded because of water vapour.At this moment, in section inner, because of water vapour expanded fiber and the cell membrane majority to become bubble remaining.Since these bubbles, the snack that can obtain having crisp mouthfeel.
Then, spray salt, glutamic acid, various extract flavouring such as (for example beef extracts) with no oil atomizer in the expanded section in S5 step (below express one's gratification the meal heart), carry out seasoning processing (S6 step).
Owing to use no oil atomizer,, but under the situation of the mellow and full taste of hobby, also can carry out seasoning and handle with the sprayer that has added a small amount of oil so the oil content that can only contain with raw material self is made snack.
The snack that below obtains is like that roasted (S7 step) with far infrared or electromagnetic wave again.Remaining redundant moisture that this barbecue is dry owing to roasted snack equably from the surface to inside, has crisp mouthfeel, delicious snack so can make simultaneously.
Embodiment
Next, specifically describe the manufacture method of the snack of embodiments of the invention with Fig. 2.
At first, after the potato peeling, (for example, size is 2cm the potato that has shelled skin to be cut into the thickness of size and regulation of regulation
2, about thickness 4mm) and section (section 1).Next, section 1 is placed on the steam steams or boil.
Then, use the far infrared device that is made of far-infrared radiation portion 11 and delivery section 12 to carry out drying and handle, making the moisture content of section 1 is 5～20%, next, section 1 is placed in the interior hot pressing portion 13 of hot press, at about 180 ℃～250 ℃ temperature and 2000～3000kgf/cm
2Pressure under heat/pressure, be released to then (normal temperature and pressure) in the atmosphere.Thus, section 1 is quickly by expanded (section 1a).
Then, the no oil atomizer of seasoning portion 14 usefulness carries out seasoning and handles on the surface of making section (snack) 1a that mucopolysaccharide is sprayed at expanded.At this, owing to use slew gear like that as shown, so, make the flavouring that is sprayed on respectively cutting into slices become even Yi Bian can normally turn round and handle.
Have, the snack that is over is handled in seasoning again, in a period of time before roasting processing, by cooling at normal temperatures, will soak into the flavouring of sprinkling on the surface of each snack.
The section 1a that is over is handled in seasoning, uses the far infrared device that is made of far-infrared radiation portion 11 and delivery section 12 to roast, and makes moisture content become 2～10%, thus, can make the product of the finishing 1b with well tasting and crisp mouthfeel.
The product of the finishing 1b (snack) that below makes like that after being used to make the sorting operation (selection operation) of size and differences in shape homogenising, is included in the component of per 1 packaging bag again by the measurement process measurement.At this, after the snack that each that branches away measured component is included into packaging bag, wraps in the box and come into the market.
Have again, as desirable embodiment of the present invention, under 200 ℃ temperature by 2500kg/cm
2The section of pressure heat/pressure moisture content 13%, produce moisture content and be 4% snack, become the dessert of delicious and crisp mouthfeel.
In addition, in the above-described embodiments, use the section that raw material is shaped, but also be not limited thereto, also can intactly utilize raw material.At this moment, under the excessive situation of shape, can severing form desirable size and re-use.
As above-mentioned expressing, according to the present invention, owing to make the section that contains desirable moisture expanded by heat/pressure, so do not contain the oil content unnecessary oil content in addition that raw material self contains, can produce snack, the snack that calorie and fat constituent are few, obesity of preventing and prevention adult diseases effect are arranged can be provided with crisp mouthfeel.
In addition, according to the present invention, carry out dry method owing to use, because can make section all dry equably at short notice by far infrared or electromagnetic wave, so finish in the snack of product in conduct, crisp mouthfeel can obtain in integral body equably.
Have again,,, be suitable for the low snack of mass-produced cost so can make with this manufacture method owing to make simply according to the present invention.
Claims (3)
1. the manufacture method of a snack is characterized in that, this manufacture method is made of following operation:
Prepare the preparatory process of raw material or the section generation operation that raw material is shaped and generates section,
With far infrared drying and remove the drying process of the moisture in the section be contained in above-mentioned raw materials or above-mentioned generation,
Expanded operation, by hot press to by the above-mentioned raw materials of above-mentioned drying process drying or above-mentioned section temperature and 2000～3000kgf/cm at 180 ℃～250 ℃
2Pressure condition under heat, pressurize after, they are put under the normal temperature and pressure, make them expanded.
2. the manufacture method of snack as claimed in claim 1 is characterized in that, in the leading portion of above-mentioned drying process, above-mentioned raw materials or above-mentioned section are by steaming or boiling the amount of moisture that adjustment in advance contains.
3. the manufacture method of snack as claimed in claim 1 or 2 is characterized in that, this manufacture method is made of following operation:
To the seasoning operation that makes the expanded snack spraying flavoring of above-mentioned raw materials or above-mentioned section carry out desirable seasoning by above-mentioned expanded operation,
The barbecue operation that the above-mentioned snack that is carried out desirable seasoning by above-mentioned seasoning operation is roasted by far infrared.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031786448A CN100534335C (en) | 2003-07-18 | 2003-07-18 | Quick-serve refreshment and production method thereof |
| HK05101728.2A HK1069079A1 (en) | 2003-07-18 | 2005-03-01 | Snack food and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031786448A CN100534335C (en) | 2003-07-18 | 2003-07-18 | Quick-serve refreshment and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1568837A CN1568837A (en) | 2005-01-26 |
| CN100534335C true CN100534335C (en) | 2009-09-02 |
Family
ID=34472827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031786448A Expired - Fee Related CN100534335C (en) | 2003-07-18 | 2003-07-18 | Quick-serve refreshment and production method thereof |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN100534335C (en) |
| HK (1) | HK1069079A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007071111A1 (en) * | 2005-12-21 | 2007-06-28 | Yi Chen | Method of preparing novel healthy potato & taro instantly edible food |
| WO2007073613A1 (en) * | 2005-12-26 | 2007-07-05 | Yi Chen | Method of preparing novel healthy biscuit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116402A (en) * | 1993-01-06 | 1996-02-07 | Tgtbt有限公司 | Process and apparatus for preparing fat free snack chips |
| CN1196898A (en) * | 1997-04-22 | 1998-10-28 | 承德市侨源贸易公司 | Tech. for prodn. of puffed fruit and vegetable crisp and its products |
| CN1280785A (en) * | 2000-07-24 | 2001-01-24 | 四川大学 | Technology for producing puffed sweet potato crisp |
-
2003
- 2003-07-18 CN CNB031786448A patent/CN100534335C/en not_active Expired - Fee Related
-
2005
- 2005-03-01 HK HK05101728.2A patent/HK1069079A1/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116402A (en) * | 1993-01-06 | 1996-02-07 | Tgtbt有限公司 | Process and apparatus for preparing fat free snack chips |
| CN1196898A (en) * | 1997-04-22 | 1998-10-28 | 承德市侨源贸易公司 | Tech. for prodn. of puffed fruit and vegetable crisp and its products |
| CN1280785A (en) * | 2000-07-24 | 2001-01-24 | 四川大学 | Technology for producing puffed sweet potato crisp |
Also Published As
| Publication number | Publication date |
|---|---|
| HK1069079A1 (en) | 2005-05-13 |
| CN1568837A (en) | 2005-01-26 |
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Effective date of registration: 20131230 Address after: Yamagata Prefecture, Japan Patentee after: Tian Miguo wine Corp. Address before: Oita Prefecture Patentee before: IKUKO WATANABE |
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Effective date of registration: 20201211 Address after: Japan taifen Patentee after: Earth food Co. Address before: Yamagata Prefecture, Japan Patentee before: Tian Miguo wine Corp. |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090902 Termination date: 20210718 |
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| CF01 | Termination of patent right due to non-payment of annual fee |