KR0151891B1 - Method for preparing a fried-frozen foodstuffs using a twin extruder - Google Patents
Method for preparing a fried-frozen foodstuffs using a twin extruderInfo
- Publication number
- KR0151891B1 KR0151891B1 KR1019950030183A KR19950030183A KR0151891B1 KR 0151891 B1 KR0151891 B1 KR 0151891B1 KR 1019950030183 A KR1019950030183 A KR 1019950030183A KR 19950030183 A KR19950030183 A KR 19950030183A KR 0151891 B1 KR0151891 B1 KR 0151891B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- stick
- frying
- twin
- Prior art date
Links
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/004—Compression moulding of paste, e.g. in the form of a ball or rope or other preforms, or of a powder or granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Abstract
본 발명은 겉피 반죽물을 이축압출성형기로 40±10kg/hr, 바렐온도 110±50℃, 스크류회전속도 410±100rpm, 가수량 250±100ml/min의 조건으로 압출하면서, 압출성형기의 성형틀과 연결관으로 연결된 속 내용물 충전펌프로 겉피 반죽물 스틱내부에 속 내용물을 10±5kg의 양으로 충전시켜, 성형품을 얻고 냉각한 다음 튀김기에서 튀기고 당액코팅 및 시즈닝한 후 절단하여 -35∼-70℃로 급속동결하는 이축 압출성형기를 이용한 스틱모양의 냉동튀김 제조방법.The present invention is extruded under the conditions of 40 ± 10 kg / hr, barrel temperature 110 ± 50 ℃, screw rotational speed 410 ± 100 rpm, water content 250 ± 100 ml / min with a twin-screw extrusion molding machine, Filling the contents of the inner skin dough stick with the filling contents connected by the connecting pipe in the amount of 10 ± 5kg, obtaining the molded product, cooling it, frying it in a fryer, coating it with sugar solution and seasoning, and cutting it at -35 ~ -70 ℃. Stick-shaped frozen frying method using a twin-screw extruder to freeze quickly.
Description
제1도는 본 발명에 의한 스틱모양의 냉동튀김 제품의 제조 공정도.1 is a manufacturing process of the stick-shaped frozen frying products according to the present invention.
제2도는 본 발명에 의한 스틱모양의 냉동튀김 제품의 제조에 사용하는 이축압출성형기의 개략도.2 is a schematic view of a twin screw extrusion machine for use in the manufacture of stick-shaped frozen frying products according to the present invention.
제3도는 본 발명에 의한 스틱모양의 냉동튀김 제품에 사용하는 이축압출성형기의 스크류의 단면도.3 is a cross-sectional view of a screw of a twin screw extrusion machine for use in a stick-shaped frozen frying product according to the present invention.
본 발명은 이축압출성형기를 이용한 스틱모양의 냉동튀김 제조방법에 관한 것이다.The present invention relates to a stick-shaped frozen frying manufacturing method using a twin screw extrusion machine.
일반적으로 배합물의 전처리 없이 기계적으로 직접 가온, 가압하여 팽화시켜 스낵류를 제조할 때에 압출성형기를 사용한다. 일반적으로 압출성형기는 수분함유량이 적은(수분함량 10∼15%) 스낵제품의 제조 등에 주로 이용되고 있지만, 본 발명은 이러한 압출성형기에 특수한 성형형틀을 설치하여 고 수분함량의 반죽물로 스틱모양으로 압출성형하여 스틱모양의 냉동튀김을 제조하는 방법이다. 냉동튀김은 스틱모양으로 연속적으로 압출된 제품을 튀김 후 일정한 길이로 절단하여 포장 및 냉동판매하며, 냉동상태에서 소비자가 전자렌지에서 조리후 취식하는 간편한 식품이다.Generally, an extruder is used to prepare snacks by directly heating, pressurizing and expanding mechanically without pretreatment of the compound. In general, the extrusion molding machine is mainly used for the production of snack products having a low moisture content (water content of 10 to 15%), but the present invention is to install a special molding mold for such an extrusion molding machine to form a stick with a high moisture content dough. It is a method for producing a stick-shaped frozen frying by extrusion molding. Frozen frying is a stick-shaped product that is continuously extruded, cut into pieces, then packaged and sold in a fixed length. It is a convenient food that is cooked and eaten by a consumer in a microwave in a frozen state.
특히 본 발명에 의한 제품은 압출성형기를 통해 팽화 압출된 겉피에 조직감과 맛이 다른 속 내용물을 충전하여 다양한 맛을 부여할 수 있는 특징이 있다.In particular, the product according to the present invention is characterized in that it can impart a variety of tastes by filling the inner contents of the texture and taste different to the puffed extruded sheath through an extruder.
본 발명에 의한 압출성형기를 이용한 스틱모양의 냉동튀김 제조공정도는 제1도에 나타낸 바와같고, 제조공정을 상세하게 설명하면 다음과 같다.The stick-shaped frozen frying manufacturing process drawing using the extrusion machine according to the present invention is as shown in Figure 1, the manufacturing process will be described in detail as follows.
(1) 원료혼합(1) Raw material mixture
이 공정에서 소맥분 및 전분류, 설탕 등 분말원료를 혼합기에 투입하고, 배합수에 정제염 등을 용해하여 혼합기에 투입하여 약 30분간 혼합시켜 반죽물을 얻는다. 혼합 후 반죽물의 수분함량은 11±5%되게 한다.In this process, powdered raw materials such as wheat flour, starch, sugar and the like are added to the mixer, purified salt and the like are dissolved in the blended water and mixed into the mixer for about 30 minutes to obtain a dough. The moisture content of the dough after mixing is 11 ± 5%.
(2) 성형(2) molding
이 공정은 이축압출성형기를 사용하여 독특한 형태의 스틱모양의 압출물을 성형하는 것으로 본 발명에서 사용하는 이축압출성형기의 구조는 제2도에 나타낸 바와같다. 즉, 원료 투입장치(1), 압출성형기본체(2), 바렐(3), 성형형틀(4), 속 내용물 충전용 이송펌프(5), 내용물 이송관(6)으로 되어 있다. 이때 속 내용물 충전펌프(5)는 압출성형기의 성형형틀(4)과 연결관으로 연결되어 있다.This process uses a twin-screw extruder to form a unique stick-shaped extrudate, the structure of the twin-screw extruder used in the present invention as shown in FIG. That is, it consists of the raw material input device 1, the extrusion molding main body 2, the barrel 3, the shaping | molding die 4, the conveying pump 5 for filling the contents, and the contents conveying pipe 6. At this time, the inner filling pump (5) is connected to the molding die 4 and the connecting pipe of the extruder.
본 발명에서 성형공정은 두가지 단계로 나눌 수 있는데, 압출성형기를 이용한 결과 속 내용물은 제2도의 내용물 충진펌프(5)를 이용하여 충전한다.The molding process in the present invention can be divided into two stages, the contents of the resultant using the extruder is filled using the contents filling pump (5) of FIG.
혼합공정에서 얻은 반죽물을 원료투입장치에 넣고 압출성형기로 40±10kg/hr의 양으로 일정 압출한다. 이때 압출량이 일정하지 않으면 압출되는 와플의 성형성 및 퍼핑성이 일정하지 않게 된다. 투입된 반죽물은 압출성형기내에서 고온고압을 받아 호화가 이루어지게 되고 스크류에 의해 성형형틀을 통해 압출된다.The dough obtained in the mixing process is put in a raw material input device and extruded at a constant amount of 40 ± 10 kg / hr by an extruder. In this case, if the extrusion amount is not constant, the moldability and puffing property of the waffle to be extruded are not constant. The kneaded material is subjected to high temperature and high pressure in the extruder to be gelatinized and extruded through a molding die by a screw.
압출성형기를 이용한 압출성형에는 일정한 조건이 필요하며, 이러한 조건에는 사용되는 스크류의 모양, 스크류의 회전속도, 바렐의 온도, 반죽물에 가수량이 성형성 및 제품의 조직감을 좌우하게 된다. 따라서 제3도에 나타낸 바와같은 스크류가 2개 동방향 완전 맞물림형의 이축압출성형기를 사용하여 410±100rpm의 스크류회전속도, 바렐온도 110±50℃, 가수량 250±100ml/min의 조건이 가장 적당한 성형성 및 제품의 조직감을 보였다.Extrusion molding using an extruder requires a certain condition, such conditions, the shape of the screw used, the rotational speed of the screw, the temperature of the barrel, the amount of water in the dough will determine the moldability and texture of the product. Therefore, as shown in Fig. 3, the screw rotation speed of 410 ± 100rpm, barrel temperature 110 ± 50 ℃, and the water volume 250 ± 100ml / min are achieved by using two coaxial full-engagement twin screw extrusion machines. Appropriate moldability and texture of the product were shown.
성형형틀을 통해 압출되는 겉피는 성형형틀의 모양에 의해 특정한 모양으로 성형되며, 또한 겉피가 압출성형기를 통해 압출되는 동시에 속에는 이송펌프가 연결된 성형형틀을 통해 속 내용물이 충전된 압출되는 제품의 온도는 약 80℃ 내외이며 이의 수분함량은 25±5%이다. 이를 냉각팬을 이용하여 강제냉각시켜 35℃까지 냉각시킨다.The outer skin extruded through the molding die is molded into a specific shape by the shape of the molding die, and the temperature of the product that is extruded through the molding die connected with the transfer pump while the outer shell is extruded through the extruder It is around 80 ℃ and its water content is 25 ± 5%. This is forcedly cooled using a cooling fan and cooled to 35 ° C.
(3) 튀김(3) fried
이 공정에서는 성형공정에서 얻은 속이 충전된 성형품을 튀기는 공정이다. 35℃까지 냉각성형품을 튀김기에 넣고 150∼170℃에서 약 30초∼3분간 튀김을 실시한다. 이때 제품의 형태가 고정되어지고 속 충전물의 부분적 호화가 이루어진다. 튀김시의 온도와 시간을 매우 중요하며, 이는 제품의 조직감에 영향을 주게 된다. 튀김직후의 제품은 외부 80℃, 내부 85℃ 정도의 온도를 유지한다. 170℃ 이상에서 2분간이상 튀겨 튀김이 너무 많이 이루어진 경우는 겉피가 냉동후 조리시 딱딱하고 질긴 조직감이 나타나며, 150℃ 이하에서 튀겨 튀김이 덜 이루어진 경우에는 제품이 무르게 되므로 150∼170℃에서 30초∼3분간 튀기는 것이 바람직하다. 튀김이 완료된 제품은 냉각팬을 이용하여 제품의 내부온도가 60℃, 외부 온도가 40℃가 될 때까지 냉각시킨다. 튀김후의 제품수율은 99.07%이고, 겉피의 수분함량은 15∼45%가 된다.In this step, the filled molded product obtained in the molding step is fried. The cooled molded product is put into a fryer to 35 ° C and fried at 150 to 170 ° C for about 30 seconds to 3 minutes. The shape of the product is then fixed and a partial luxury of the filling is achieved. The temperature and time of frying are very important and this will affect the texture of the product. Immediately after frying, the product maintains the temperature of 80 ℃ outside and 85 ℃ inside. If the frying is made too much by frying for more than 2 minutes at 170 ℃ or more, the outer skin becomes hard and chewy texture when cooked after freezing. If the frying is made less than 150 ℃, the product becomes soft and 30 seconds at 150 ~ 170 ℃. It is preferable to fry for 3 minutes. After frying is completed, use a cooling fan to cool the product until the internal temperature reaches 60 ℃ and the external temperature reaches 40 ℃. The product yield after frying is 99.07%, and the moisture content of the skin is 15-45%.
(4) 당액코팅(4) Sugar coating
이 공정에서는 튀김공정에서 얻은 40℃까지 냉각된 제품에 25% 당액을 튀김제품 100m/m2당 1±0.5g의 당액이 도포되도록 분무한다.In this process, 25% sugar solution is sprayed on the product cooled to 40 ° C obtained in the frying process so that 1 ± 0.5g of sugar solution is applied per 100m / m 2 of fried product.
(5) 시즈닝(5) Seasoning
이 공정에서는 당액코팅공정에서 얻은 제품위에 독특한 맛을 가미하기 위하여 향신료와 설탕을 혼합시킨 분말을 제품위에 뿌려준다. 이때 향신료는 속 충전물과 어울리는 향신료를 선택하는 것이 중요하다.In this process, a powder mixed with spices and sugar is sprinkled on the product to add a unique taste to the product obtained in the sugar coating process. It is important to choose a spice that suits the filling.
(6) 절단(6) cutting
이 공정에서는 시즈닝공정에서 얻은 제품을 로타리커터를 이용하여 6cm, 19cm등 취식이 적당한 크기로 절단을 한다. 이때 완제품의 수분함량은 26±5%이다.In this process, the products obtained during the seasoning process are cut into appropriate sizes such as 6cm and 19cm using a rotary cutter. At this time, the water content of the finished product is 26 ± 5%.
(7) 냉동(7) frozen
이 공정에서는 절단공정에서 얻은 적당한 크기로 절단된 제품을 -35℃ 내지 -70℃의 급속 동결기를 이용하여 20∼40분간 급속동결시킨다.In this process, the product cut to the appropriate size obtained in the cutting process is rapidly frozen for 20 to 40 minutes using a quick freezer at -35 ° C to -70 ° C.
[실시예 1]Example 1
1) 딸기맛 속의 제조1) Preparation of Strawberry Flavor
딸기쨈 47.29중량부, 딸기시럽 31.91중량부, 소맥분 20.50중량부, 딸기량 0.3중량부를 준비한다.Strawberries 중량 47.29 parts by weight, strawberry syrup 31.91 parts by weight, wheat flour 20.50 parts by weight, strawberry weight 0.3 parts by weight.
준비한 원료중 소맥분과 딸기시럽을 믹서를 이용하여 혼합하고 혼합이 완료되면 딸기쨈과 딸기향을 투입 혼합하여 딸기맛 속을 제조한다.Wheat flour and strawberry syrup of the prepared raw materials are mixed using a mixer, and when the mixing is completed, the strawberry flavor and strawberry flavor are added and mixed to prepare a strawberry flavor.
2) 겉피 반죽물의 제조2) Preparation of Overcoat Paste
전분 66.62중량부, 유지 13.84중량부, 전란액 2.56중량부, 설탕 10.25중량부, 전지분유 5.12중량부, 소금 0.51중량부, 베이킹파우더 0.26중량부, 유화제 0.51중량부, 향신료 0.04중량부, 가공향 0.11중량부, 천연색소 0.18중량부를 혼합기에 투입한 후 배합수에 정제염과 수용성 미량성분을 용해하여 혼합기에 투입 혼합하여 피 반죽물을 제조한다.Starch 66.62 parts, fats and oils 13.84 parts, whole egg solution 2.56 parts, sugar 10.25 parts, whole milk powder 5.12 parts, salt 0.51 parts, baking powder 0.26 parts, emulsifier 0.51 parts, spices 0.04 parts, processed flavor 0.11 parts by weight and 0.18 parts by weight of natural pigments are added to the mixer, followed by dissolving the refined salt and the water-soluble microcomponent in the blended water and mixing the mixture to prepare a paste.
3) 성형3) molding
제2도에 나타낸 압출성형기의 원료투입장치(1)에 상기 2)에서 제조한 피 반죽물을 투입하고, 압출량 40±10kg/hr, 스크류회전속도 410±100rpm, 바렐온도 110±50℃, 가수량 250±100ml/min의 속도로 압출하면서, 압출성형기의 성형형틀(4)과 연결관으로 연결된 속 내용물 충전펌프(5)로 상기 1)에서 제조한 딸기맛 속을 겉피 반죽물 스틱 내에 10±5kg/hr의 양으로 성형품을 제조하여 냉각팬으로 39℃까지 냉각한다.Into the raw material input device (1) of the extrusion molding machine shown in FIG. 2, the dough to be prepared in the above 2), the extrusion amount 40 ± 10 kg / hr, screw rotation speed 410 ± 100 rpm, barrel temperature 110 ± 50 ℃, The inside of the strawberry-flavored dough prepared in 1) was filled into the outer skin kneading stick with the inner contents filling pump (5) connected to the molding die (4) of the extruder by connecting at a rate of 250 ± 100 ml / min. Molded parts are produced in an amount of ± 5 kg / hr and cooled to 39 ° C with a cooling fan.
4) 튀김4) fried
상기 3) 성형공정에서 얻은 딸기맛 속이 충전된 성형품을 튀김기에 넣고 150∼170℃에서 30초∼3분간 튀긴다.3) Put the molded product filled with strawberry flavor obtained in the molding step into a fryer to fry for 30 seconds to 3 minutes at 150 ~ 170 ℃.
5) 당액코팅 및 시즈닝5) Sugar coating and seasoning
튀김공정에서 얻은 튀김제품에 튀김제품 100mm2당 25% 고과당을 1±0.5g 분무도포한 다음, 설탕분말에 설탕기준 0.5%의 계피가루를 혼합한 시즈닝 분말을 뿌려 시즈닝한다.The frying product obtained by the frying process is sprayed with 1 ± 0.5 g of 25% high fructose per 100 mm 2 of fried product, and then seasoned with a powder of 0.5% cinnamon powder mixed with sugar.
6) 절단 및 냉동6) cutting and freezing
시즈닝공정에서 얻은 제품을 로터리커터를 이용하여 적당한 길이로 절단한 다음 절단한 제품을 -35∼-70로 급속동결하여 본 발명의 스틱모양의 냉동튀김을 제조한다.The product obtained in the seasoning process is cut to a suitable length using a rotary cutter, and then the frozen product is rapidly frozen to -35 to -70 to prepare a stick-shaped frozen frying of the present invention.
[실시예 2]Example 2
실시예 1과 같이 실시하되 딸기맛 속 대신 소맥분 8.93중량부, 감자분말 6.87중량부, 전지분유 6.87중량부, 설탕 5.49중량부, 소금 0.41중량부, 전란액 6.87중량부, 초코렛칩 34.34중량부, 정제수 30.22중량부를 준비하고, 준비된 분말원료를 혼합기에 넣고 혼합한 다음 전란액과 정제수를 넣고 혼합하여 균일한 반죽물이 얻어지면 초코렛칩을 넣고 혼합하여 제조한 초코렛맛 속을 사용하여 스틱모양의 냉동튀김을 제조한다.It is carried out as in Example 1, but instead of strawberry flavor 8.93 parts by weight, potato powder 6.87 parts by weight, whole milk powder 6.87 parts by weight, sugar 5.49 parts by weight, salt 0.41 parts by weight, whole egg solution 6.87 parts by weight, chocolate chips 34.34 parts, Prepare 30.22 parts by weight of purified water, mix the prepared powdered raw materials with a mixer, and add the whole egg liquor and purified water, and mix to obtain a homogeneous dough. Prepare the fry.
[실시예 3]Example 3
실시예 1과 같이 실시하되 딸기맛 속 대신 대두유 1.04중량부, 케찹 45.79중량부, 설탕 15.61중량부, 향신료 0.02중량부, 전분 4.16중량부, 정제수 33.38중량부를 준비하고, 대두유를 이용하여 달구어진 후라이팬에 케찹을 투입하여 46brix까지 조리한다.In the same manner as in Example 1 but instead of strawberry flavored soybean oil 1.04 parts by weight, ketchup 45.79 parts by weight, sugar 15.61 parts by weight, spices 0.02 parts by weight, starch 4.16 parts by weight, purified water 33.38 parts by weight, frying using soybean oil Put ketchup in a pan and cook up to 46brix.
여기에 설탕과 향신료를 투입 재차 조리한다. 여기에 전분을 정제수에 현탁한 현탁액을 넣고 50brix까지 조리하여 제조한 케찹맛 속을 사용하여 스틱모양의 냉동튀김을 제조한다.The sugar and spices are added here and cooked again. Here, the suspension suspended in purified water was added to prepare a stick-shaped frozen frying using the ketchup taste prepared by cooking up to 50brix.
Claims (5)
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019950030183A KR0151891B1 (en) | 1995-09-15 | 1995-09-15 | Method for preparing a fried-frozen foodstuffs using a twin extruder |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019950030183A KR0151891B1 (en) | 1995-09-15 | 1995-09-15 | Method for preparing a fried-frozen foodstuffs using a twin extruder |
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| Publication Number | Publication Date |
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| KR0151891B1 true KR0151891B1 (en) | 1998-09-15 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100403406B1 (en) * | 2001-04-24 | 2003-10-30 | 류기형 | Process for preparation of nutrient-enriched functional foods by extrusion-cooking and product thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100403406B1 (en) * | 2001-04-24 | 2003-10-30 | 류기형 | Process for preparation of nutrient-enriched functional foods by extrusion-cooking and product thereof |
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