KR100219810B1 - Fried chips composed of multiple different materials attached in parallel and method for preparing the same - Google Patents

Fried chips composed of multiple different materials attached in parallel and method for preparing the same Download PDF

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KR100219810B1
KR100219810B1 KR1019970013796A KR19970013796A KR100219810B1 KR 100219810 B1 KR100219810 B1 KR 100219810B1 KR 1019970013796 A KR1019970013796 A KR 1019970013796A KR 19970013796 A KR19970013796 A KR 19970013796A KR 100219810 B1 KR100219810 B1 KR 100219810B1
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ropes
raw materials
different raw
parallel
frying
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KR1019970013796A
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KR19980076894A (en
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윤영달
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윤영달
주식회사크라운스낵
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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
    • 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
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 및 그 제조방법에 관한 것으로, 더욱 상세하게는 2종 또는 그 이상의 곡류를 주원료로한 과자가 각각의 영역을 형성하여 붙어있는 형태의 튀김과자 및 그 제조방법으로 본 발명에 의한 튀김과자는 각각의 영역을 형성한 다종 원료의 맛과 향을 동시에 별도로 제공할 뿐 아니라 인체에 영양학적으로 결핍되기 쉬운 영양성분을 상호 보완하여 충족시키는 효과가 있다.The present invention relates to a frying confectionery integrated with a plurality of ropes of different raw materials and a method of manufacturing the same, and more particularly, to a confectionery composed of two or more cereals as a main ingredient, each of which forms a region. Fried confectionery and the method of manufacturing the fried confectionery according to the present invention not only provide the taste and aroma of the various types of raw materials forming the respective areas at the same time, but also to complement and satisfy the nutritional components that are easily nutritionally deficient in the human body There is.

Description

상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 및 그 제조방법Deep-fried sweets integrated with a plurality of ropes of different raw materials and a manufacturing method thereof

본 발명은 상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 및 그 제조방법에 관한 것으로, 더욱 상세하게는 2종 또는 그 이상의 곡류를 주원료로 한 과자가 각각의 영역을 형성하여 붙어있는 형태의 튀김과자 및 그 제조방법에 관한 것이다.The present invention relates to a frying confectionery integrated with a plurality of ropes of different raw materials and a method of manufacturing the same, and more particularly, to a confectionery composed of two or more cereals as a main ingredient, each of which forms a region. It relates to fried cookies and a method of manufacturing the same.

종래의 튀김과자 제조방법에는 일반적으로 옥수수, 쌀, 귀리, 보리, 완두 또는 고구마 등의 곡물류 각각을 분말상태로 가공하여 가수화한 후 압출성형기(extruder)내로 투입하여 압출성형한 후 압연하여 튀기는 방법 또는 상기 곡물류를 혼합하여 압출성형한 후 튀기는 방법이 있었다.In the conventional method of manufacturing the fried confectionery, each grain such as corn, rice, oats, barley, peas or sweet potatoes is processed into a powder state and hydrolyzed and then injected into an extruder, followed by extrusion molding, followed by rolling and frying. Or there is a method of mixing and extruding the grains after extrusion molding.

상기 종래 제조방법에 의한 튀김과자는 단일 곡류를 주원료로 한 경우에는 한가지의 맛과 향만을 유지하여 고른 영양소를 제공하지 못하므로 영향학적인 단점이 있었을 뿐 아니라 동시에 여러 맛을 음미하고자 하는 다양한 소비자 욕구를 충족시키지 못하였다.In the case of using the single-grain cereal as a main ingredient, the fried confectionery by the conventional manufacturing method does not provide even nutrients by maintaining only one taste and aroma. Did not meet.

또한, 복수의 곡류를 혼합하여 튀김과자를 제조하는 경우에는 상기 영양학적인 단점은 극복할 수 있으나, 복수의 원료가 상호 혼합되어 있으므로 사용된 원료 각각의 맛과 향기를 별도로 음미할 수 없는 단점이 있었다.In addition, in the case of preparing a fried cake by mixing a plurality of grains, the nutritional disadvantage can be overcome, but because a plurality of raw materials are mixed with each other, the taste and aroma of each of the used raw materials cannot be savored separately.

본 발명자는 상기 단점을 해소하고자 연구하던 중 2종 또는 그 이상의 주원료가 각각 혼합되지 아니하고 붙어있는 형태의 튀김과자 및 그 제조방법을 개발하였다.The inventors of the present invention have developed a frying confectionery and a method of manufacturing the same, in which two or more main ingredients are not mixed with each other while studying to solve the above disadvantages.

본 발명은 복수의 원료가 각각의 영역을 형성하여 병착되어 일체화된 튀김과자 및 그 제조방법을 제공함을 목적으로 하며, 본 발명에 의한 튀김과자는 각각의 영역을 형성한 다종 원료의 맛과 향을 동시에 개별적으로 음미할 수 있을 뿐 아니라 인체에 영양학적으로 결핍되기 쉬운 영양성분을 상호 보완하여 충족시킬 수 있는 것이다.An object of the present invention is to provide a frying confectionery and a method for manufacturing the same, wherein a plurality of raw materials are formed in parallel with each other to form a region. At the same time, not only can they be savored individually, but they can also complement each other's nutritional deficiencies.

도1은 실시예1 및 실시예2에서 사용된 압출성형기 및 압연롤러의 개략도1 is a schematic view of an extruder and a rolling roller used in Examples 1 and 2

도2(a)는 실시예1에 의하여 완성된 튀김과자의 사시도Figure 2 (a) is a perspective view of the completed sweets according to Example 1

도2(b)는 실시예2에 의하여 완성된 튀김과자의 사시도이다.Figure 2 (b) is a perspective view of the fried confectionery completed in Example 2.

이하 본 발명을 실시예를 통하여 상세히 설명하고자 하나, 본 발명의 권리범위가 기술된 실시예에 의해 제한되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited to the described embodiments.

실시예 1Example 1

2종의 원료가 병착되어 일체화된 튀김과자 및 그 제조방법Deep-fried confectionery integrated with two kinds of raw materials and its manufacturing method

① 원료 반죽단계① Raw material kneading step

옥수수 분말과 미분에 가수하여 각각 수분이 18∼23중량%인 반죽이 되도록 전처리하였다.The mixture was hydrolyzed into corn powder and fine powder, and pretreated to give a dough having 18 to 23% by weight of water, respectively.

이때, 상기 옥수수 분말 또는 미분은 입자상태가 아주 미세한 분말 또는 입자가 비교적 굵은 그리츠상태의 분말을 의미하며, 상기 분말에 맛소금 또는 일반 소금으로 가염할 수도 있다.In this case, the corn powder or fine powder refers to a powder having a very fine grain state or a powder having a relatively thick grits state, and may be salted with taste salt or general salt to the powder.

② 로프형성단계② Rope Formation Step

전처리된 옥수수분말 반죽을 제1압출성형기에, 전처리된 미분반죽을 제2압출성형기에 각각 투입한 후 압출 팽화시켜 옥수수반죽로프(제1로프, 11)와 미분반죽로프(제2로프, 12)를 형성하였다. 상기 제1 또는 제2 압출성형기는 통상의 것이며, 압출성형기의 바렐온도는 80℃ 내지 150℃로 조절하였다.The pretreated corn powder dough is put into the first extrusion molding machine, and the pretreated fine dough dough is put into the second extrusion molding machine, and then extruded and expanded to make the corn dough rope (first rope, 11) and the fine dough dough rope (second rope, 12). Was formed. The first or second extrusion machine is conventional, the barrel temperature of the extrusion machine was adjusted to 80 ℃ to 150 ℃.

③ 병착단계③ Parallelism Stage

상기 압출팽화된 제1로프(11)와 상기 압출팽화된 제2로프(12)를 좌우가이드(16, 16')에 의해 살짝 겹치게 압연롤러(15)에 공급하여 제1, 제2로프(11, 12)를 압연하여 상호 병착시킴으로써 한줄의 스트립(13)을 형성하였다.The extruded first rope 11 and the extruded second rope 12 are supplied to the rolling roller 15 slightly overlapping each other by the left and right guides 16 and 16 'so that the first and second ropes 11 are rotated. , 12) were rolled together to form a single strip 13.

본 병착단계에서 사용된 압연롤러(15) 앞에 설치된 좌우 가이드(16, 16')는 제1로프 및 제2로프가 겹쳐져서 병착이 되도록 위치조정을 하는 것이다.The left and right guides 16 and 16 ′ installed in front of the rolling roller 15 used in the present closing step are to adjust the position so that the first and second ropes overlap and become parallel.

④ 펠렛형성 단계④ Pellet Formation Step

압연된 한줄의 스트립(13)을 10∼30mm길이로 절단하여 펠렛(18)을 형성하였다. 상기 절단수단은 통상의 로타리커터(17)를 이용하였다.The rolled strip 13 was cut into lengths of 10 to 30 mm to form pellets 18. The cutting means used a conventional rotary cutter (17).

⑤ 건조단계⑤ Drying Step

절단된 펠렛(18)을 최종수분이 8∼12중량%가 되도록 자연건조시켰다. 본 건조단계에서 통상의 건조기를 이용하여 강제건조하여도 좋다. 또한 상기 건조된 펠렛(18)을 대기 중에서 12시간 내지 24시간 숙성시킨 후 이후의 튀김단계에서 이용할 수도 있다.The cut pellets 18 were naturally dried such that the final moisture was 8 to 12% by weight. In this drying step, it may be forced drying using a conventional dryer. In addition, the dried pellets 18 may be aged in the air for 12 to 24 hours and then used in a subsequent frying step.

⑥ 튀김단계⑥ Frying step

상기 건조된 펠렛을 150∼210℃에서 5∼15초간 통상의 후라이어를 이용하여 기름으로 튀김으로서 튀김과자를 완성하였다. 상기 튀김된 과자에 소비자의 기호에 따라 다양한 양념을 가할 수도 있다.The dried pellets were fried in oil using a conventional fryer at 150 to 210 ° C. for 5 to 15 seconds to complete frying sweets. Various kinds of spices may be added to the fried confectionery according to consumer's preference.

도2(a)는 본 실시예1에 의하여 완성된 튀김과자의 사시도이며, 옥수수영역(21)과 쌀영역(22)이 뚜렷한 경계선(25)에 의하여 병착되어 일체화되었음을 보여준다.Figure 2 (a) is a perspective view of the fried confectionery completed according to the first embodiment, showing that the corn area 21 and the rice area 22 are parallel and integrated by a distinct boundary line (25).

실시예 2Example 2

3종의 원료가 병착된 튀김과자 제조방법Manufacturing method of fried sweets with three kinds of raw materials combined

① 원료반죽단계① Raw material dough step

옥수수분말, 미분 및 귀리분말에 가수하여 각각 수분이 18∼23중량%인 반죽이 되도록 전처리하였다.Corn powder, fine powder and oat powder were hydrolyzed and pretreated so as to form a dough having 18 to 23% by weight of moisture, respectively.

상기 분말에 맛소금 또는 일반소금으로 가염할 수도 있다.The powder may also be salted with salt or general salt.

② 로프형성단계② Rope Formation Step

실시예1과 같이 하되, 귀리분말반죽은 제3압출성형기에 투입한 후 압출팽화시켜 귀리분말반죽로프(제3로프)를 형성하였다.As in Example 1, the oat powder dough was put into a third extrusion molding machine and then extruded to form an oat powder dough rope (third rope).

③ 병착단계③ Parallelism Stage

제2로프를 가운데 위치시키고 제1로프 및 제3로프를 상기 제2로프 좌우에 위치하도록 조절하여 공급하여 제1로프와 제2로프가 살짝 겹치게 함과 동시에 제2로프와 제3로프가 살짝 겹치도록한 후 압연롤러에 공급, 압연하여 상호 병착시킴으로써, 한줄의 스트립을 형성하였다.Centering the second rope and adjusting the first rope and the third rope to be located to the left and right of the second rope so that the first rope and the second rope slightly overlap, and at the same time the second and third rope slightly overlap After supplying, rolling, and rolling together to a rolling roller, parallel strips were formed to form a strip.

이후의 제조단계인 펠렛형성단계, 건조단계 및 튀김단계는 실시예1와 동일하게 실시하였다.After the pelletizing step, the drying step and the frying step were performed in the same manner as in Example 1.

도2(b)는 본 실시예2에 의하여 완성된 튀김과자의 사시도이며, 옥수수영역(31)과 쌀영역(32)은 좌경계선(34)에 의하여, 쌀영역(32)과 귀리영역(33)은 우경계선(35)에 의하여 각각 병착되어 일체화된 것을 보여준다.Fig. 2 (b) is a perspective view of the fried confectionery completed according to the second embodiment, and the corn area 31 and the rice area 32 are the rice area 32 and the oat area 33 by the left boundary line 34. ) Shows parallel with each other by the right boundary line 35 to be integrated.

본 발명의 실시예1에 있어서, 2종의 원료로 옥수수분말 및 미분말을 사용하였고, 실시예2에 있어서, 3종의 원료로 옥수수분말, 미분말 및 귀리분말을 사용하였으나 그외 보리, 완두 또는 고구마분말등 다양한 곡류분말을 사용할 수 있으며, 실시예에 한정되는 것은 아니다.In Example 1 of the present invention, corn powder and fine powder were used as two kinds of raw materials, and in Example 2, corn powder, fine powder and oat powder were used as three kinds of raw materials, but other barley, pea or sweet potato powder was used. Various cereal powders, such as these, can be used, It is not limited to an Example.

또한, 각 로프에는 곡물외에 색소를 사용하거나 설탕등 다른 원료를 혼합할 수 있음은 물론이다.In addition, each rope can be mixed with other raw materials such as sugar or pigments in addition to grain.

본 발명은 각각 다른 원료로 된 튀김과자가 상호 혼합되지 아니하고 병착되어 일체화된 형태의 튀김과자 및 그 제조방법에 관한 것으로 본 발명에 의한 튀김과자는 각각의 영역을 형성한 다종 원료의 맛과 향을 동시에 별도로 제공할 뿐 아니라 인체에 영양학적으로 결핍되기 쉬운 영양성분을 상호 보완하여 충족시키는 효과가 있다. 또한 종래에 볼 수 없었던 시각적인 즐거움을 부여하는 부가적인 효과도 있는 유용한 발명이다.The present invention relates to a frying confectionery and a method of manufacturing the same, in which the frying confectionery made of different raw materials is not mixed with each other and is combined. At the same time, it is not only provided separately, but also complements and satisfies nutritional components that are easily nutritionally deficient in the human body. It is also a useful invention with the additional effect of imparting visual enjoyment not seen in the prior art.

Claims (9)

상이한 원료로 된 복수의 분말반죽을 복수의 압출성형기에 의하여 각각 압출팽화하여 복수의 로프를 형성하는 단계와, 상기 복수의 로프를 일부가 겹쳐지게 단일 압연롤러에 공급하여 병착압연하여 단일로프를 형성하는 단계를 포함하는 상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 제조방법.Extruding a plurality of powder doughs made of different raw materials, respectively, by a plurality of extruders to form a plurality of ropes, and feeding the plurality of ropes to a single rolling roller so that a part of them overlap and roll them together to form a single rope. A plurality of ropes of different raw materials, including the step of making parallel fried confectionery manufacturing method. 제1항에 있어서, 상기 병착압연된 단일 로프를 절단하여 펠렛을 형성하는 단계와, 상기 펠렛을 건조하는 단계 및 상기 건조된 펠렛을 튀기는 단계를 더 포함하는 상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 제조방법.The plurality of ropes of different raw materials are combined in parallel to each other, further comprising cutting the parallel rolled single rope to form pellets, drying the pellets, and frying the dried pellets. To make fried confectionery. 제1항 또는 제2항에 있어서, 상기 반죽은 옥수수, 쌀, 귀리, 보리, 완두 또는 고구마분말중에서 선택된 하나이상의 분말에 가수하여 수분이 18∼23중량%이 되도록한 것을 특징으로 하는 상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 제조방법.The method of claim 1 or 2, wherein the dough is hydrolyzed to at least one powder selected from corn, rice, oats, barley, peas or sweet potato powder so that the moisture is 18 to 23% by weight of different raw materials Method of producing a frying sweets integrated by a plurality of ropes parallel. 제3항에 있어서, 상기 반죽은 가염된 것을 특징으로 하는 상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 제조방법.4. The method of claim 3, wherein the dough is salted, and a plurality of ropes of different raw materials are combined and integrated. 제2항에 있어서, 상기 펠렛을 건조하는 단계와 상기 건조된 펠렛을 튀기는 단계사이에 건조된 펠렛을 대기중에서 12시간 내지 24시간 숙성시키는 숙성단계가 개재된 것을 특징으로 하는 상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 제조방법.3. The plurality of ropes of different raw materials according to claim 2, wherein a aging step of aging the dried pellets in the air for 12 to 24 hours is provided between the drying of the pellets and the step of frying the dried pellets. Method of producing fried sweets integrated in parallel. 제2항에 있어서, 상기 펠렛을 건조하는 단계는 최종수분이 8∼12중량%가 되도록 건조함을 특징으로 하는 상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 제조방법.3. The method of claim 2, wherein the drying of the pellets comprises drying a plurality of ropes of different raw materials in parallel so that the final moisture is 8 to 12% by weight. 제2항에 있어서, 상기 튀김단계는 건조된 펠렛을 150℃ 내지 210℃에서 5초 내지 15초간 기름으로 튀기는 것을 특징으로 하는 상이한 원료의 복수의 로프가 병착되어 일체화된 튀김과자 제조방법.3. The method of claim 2, wherein the frying step comprises frying the dried pellets with oil for 5 seconds to 15 seconds at 150 ° C to 210 ° C. 상이한 원료의 복수의 로프가 경계선을 형성되게 병착압연되어 일체화된 튀김과자.A frying confectionery integrated with a plurality of ropes of different raw materials being rolled together to form a boundary line. 제8항에 있어서, 상기 원료는 옥수수, 쌀, 귀리, 보리, 완두 또는 고구마 중에서 선택된 하나이상의 곡물인 것을 특징으로 하는 상이한 원료의 복수의 로프가 경계선이 형성되게 병착압연되어 일체화된 튀김과자.The method of claim 8, wherein the raw material is corn, rice, oats, barley, peas or sweet potatoes, characterized in that the plurality of ropes of different raw materials, characterized in that the plurality of ropes parallelly rolled so as to form a border, integral fried confectionery.
KR1019970013796A 1997-04-15 1997-04-15 Fried chips composed of multiple different materials attached in parallel and method for preparing the same KR100219810B1 (en)

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KR100445361B1 (en) * 2002-04-19 2004-08-21 주식회사농심 Korean traditional oil and honey pastry like snack using rice and method for preparing it

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KR102684984B1 (en) * 2023-07-21 2024-07-15 주식회사 인이스홀딩스 Manufacturing method of chips comprising corn with crispy texture and chip manufactured by the same

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100445361B1 (en) * 2002-04-19 2004-08-21 주식회사농심 Korean traditional oil and honey pastry like snack using rice and method for preparing it

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