KR100575010B1 - Snack with adhesion improved and method for preparing it - Google Patents

Abstract

The present invention relates to a snack with improved adhesion of the topping and a method for producing the same, and more particularly, swelling and molding the snack material through an injection machine; Coating an oil on the molding; Coating a syrup on the oil-coated molding; Coating a starch solution on the syrup-coated molding; Topping a topping on the starch solution-coated molding; And a step of drying and packing the nitrogen-filled molded article topping the toppings.

According to the present invention, by improving the adhesion of the topping by using the starch solution can solve the problem of toppings on the hands when eating snacks in the past, and the toppings are easily generated in the conventional production process Productivity can be improved by reducing losses, and there is an advantage in that snacks with rich toppings are provided.

Starch solution, toppings, snacks

Description

Snacks with improved adhesion of toppings and methods for preparing the same {SNACK WITH ADHESION IMPROVED AND METHOD FOR PREPARING IT}

The present invention relates to a snack with improved adhesion of the topping and a method for producing the same, and more particularly, swelling and molding the snack material through an injection machine; Coating an oil on the molding; Coating a syrup on the oil-coated molding; Coating a starch solution on the syrup-coated molding; Topping a topping on the starch solution-coated molding; And a step of drying and nitrogen-packed packing the molded article topping the toppings.

The method of topping a topping such as peanut powder and almond powder in the conventional snack was a method of spraying the topping immediately after coating the oil and syrup to the snack.

In the method of manufacturing a snack disclosed in Korean Patent Application No. 10-2002-0021422, the step of swelling and molding the general beauty through an injection machine; Heat-treating the obtained molding using a roaster; Coating the heat-treated molding with oil and syrup; Sprinkling the coating with sprinkled rice grits; There is only provided a method of preparing a common sweets snack comprising the drying and nitrogen-packed packing of the grit-impregnated coating, and a sweets snack prepared therefrom.

However, the snack prepared by the above method, first, there is a problem that a lot of toppings on the hand when eating, second, the production of the toppings easily fall off during the production process, third, the toppings There was a problem that can not provide a lot of injection snacks rich in toppings.

Accordingly, an object of the present invention is to solve the problems of the conventional method of attaching toppings so that the toppings do not get on the hands when eating snacks, and the productivity of the toppings in the production process is reduced by easily falling off. It is intended to provide an injection snack with abundant toppings.

In order to achieve this object, according to the present invention, the step of swelling and molding the snack material through an injection machine; Coating an oil on the molding; Coating a syrup on the oil-coated molding; Coating a starch solution on the syrup-coated molding; Topping a topping on the starch solution-coated molding; It is provided with a method for producing a snack comprising a; and drying and nitrogen-packed packaging the molding topping the topping.

In addition, according to the present invention, the raw material is swelling and molded through the injection molding machine; Oil coated on the molding surface; A syrup coated on the surface of the oil-coated molding; A starch solution coated on the surface of the molding coated with syrup; And it is provided a snack comprising a topping topping on the surface of the molding coated with the starch solution.

The process of the present invention will be described in detail as follows.

First process (spray coating oil on injection snacks)

The puffed product injected through the injection machine is put into a tumbler. Spray coat the oil at the tumbler inlet.

This oil is used as a mixed oil of 80% by weight of palm olein and 20% by weight of rice bran oil.

The oil is spray-coated such that the oil is 30 to 50 parts by weight based on 100 parts by weight of the expanded material. If the amount of oil is less than 30 parts by weight, the water content of the starch solution penetrates into the inside of the expanded material, and the appearance of the injection snack is lost. 50 parts by weight is preferred.

Second process (coating syrup)

The oil-coated puffized product is spray-coated with a syrup at an intermediate position of the tumbler.

As such a syrup, various raw materials are mixed according to the purpose using white sugar as a main raw material, and the syrup of 80-90 degreeC heated and concentrated to 75-80 Brix in the tank of the double jacket heated by steam is used.

3rd process (coating starch solution)

The syrup-coated puffide is added to another tumbler. Coat the starch solution at the inlet of the tumbler.

As such starch solution, starch is used as alpha starch, alpha starch is added to water so that the concentration of starch solution is 4 to 10% by weight, and the starch solution heated to 70 to 80 ° C. in a warm water jacket is prepared. use.

If the starch solution is less than 4% by weight of the starch solution, the adhesion of the topping is poor, and if it exceeds 10% by weight, the starch solution is poor in flowability and taste is degraded, so the concentration of starch solution is 4 to 10% by weight. Is preferred.

4th process (topping the toppings)

The topping is coated on the starch solution-coated puffed material at an intermediate position of the tumbler.

Such toppings may include peanut powder or almond powder, sesame seeds, black sesame seeds, coconut, and the like. Particularly, peanut powder and almond powder may have a particle size of 10 mesh. When the particle sizes of the peanut powder and almond powder are not more than 10 mesh, the powders are easily passed through the mesh because the powders are easily separated from the sintered material coated with starch solution.

5th process (dry and nitrogen filled packing step)

The expanded puffed product is passed through a hot air drier and dried. At this time, the internal temperature of the hot air dryer is preferably 100 ~ 110 ℃, the passing time is preferably 10 ~ 20 minutes.

After drying, the temperature of the expanded product is dropped to room temperature.

It is then packed in an automatic packaging machine filled with nitrogen. Nitrogen filling improves preservation by removing oxygen from the packaging.

Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are merely provided to more easily understand the present invention, but the present invention is not limited to the following examples.

(Example 1)

The puffed material injected through the injection machine was put into a tumbler, and spray coating was carried out so that 40 parts by weight of a mixed oil containing 80% of palm olein and 20% of rice bran oil was added to 100 parts by weight of the injected puffed material.

Subsequently, various raw materials were mixed according to the purpose with white sugar as the main raw material with respect to 100 parts by weight of the extruded sintered compact at the intermediate position of the tumbler, and heated and concentrated to 75 to 80 Brix in a tank of a double jacket heated by steam. 60 parts by weight of syrup at ˜90 ° C. were spray coated.

Subsequently, the syrup-coated sintered tungsten was poured into another tumbler, and alpha starch starch was added to water at a concentration of 7 wt% based on 100 parts by weight of the injected tungsten, and then heated in a hot water jacket. 30 parts by weight of the starch solution warmed to ˜80 ° C. was spray coated.

Subsequently, peanut starch or almond powder, sesame seeds, black sesame seeds, coconut, and the like were topping into the starch solution-coated sintered material at an intermediate position of the tumbler. The peanut powder and almond powder used were those having a particle size of 10mesh.

Then, the mixture was passed through a hot air dryer having an internal temperature of 105 ° C. for 15 minutes. After the drying process, the product temperature was lowered to room temperature, and packed with an automatic packaging machine filled with nitrogen.

(Example 2)

An injection snack was prepared in the same manner as in Example 1, except that spray coating was performed so that 30 parts by weight of the mixed oil containing 80% of palm olein and 20% of rice bran oil was injected into 100 parts by weight of the expanded powder injected through the injection machine. .

(Example 3)

An injection snack was prepared in the same manner as in Example 1, except that spray coating was performed such that 50% by weight of the mixed oil containing 80% of palm olein and 20% of rice bran oil was mixed with 100 parts by weight of the expanded sulfide injected through the injection molding machine. .

(Comparative Example 1)

An injection snack was prepared in the same manner as in Example 1, except that spray coating was performed so that 20 parts by weight of a mixed oil containing 80% of palm olein and 20% of rice bran oil was injected into 100 parts by weight of the expanded sulfide injected through an injection molding machine. .

(Comparative Example 2)

An injection snack was manufactured in the same manner as in Example 1, except that spray coating was performed such that 60% by weight of the mixed oil containing 80% of palm olein and 20% of rice bran oil was injected into 100 parts by weight of the expanded sulfide injected through the injection machine. .

(Example 4)

An injection snack was prepared in the same manner as in Example 1, except that alpha starch was added so that the concentration of the starch solution was 4% by weight.

(Example 5)

An injection snack was prepared in the same manner as in Example 1, except that alpha starch was added so that the concentration of the starch solution was 10% by weight.

(Comparative Example 3)

An injection snack was prepared in the same manner as in Example 1, except that alpha starch was added so that the concentration of the starch solution was 3% by weight.

(Comparative Example 4)

An injection snack was prepared in the same manner as in Example 1, except that alpha starch was added so that the concentration of the starch solution was 11% by weight.

(Example 6)

An injection snack was prepared in the same manner as in Example 1 except that the particle sizes of the peanut powder and the almond powder passed through 12mesh.

(Comparative Example 5)

An injection snack was prepared in the same manner as in Example 1 except that the particle sizes of peanut powder and almond powder were not passed through 8 mesh or 10 mesh.

(Test Example 1)

Appearance, texture, and texture (comfort) were evaluated for the injection snacks of Examples 1, 2, and 3 and Comparative Examples 1 and 2.

Appearance, texture (toughness), and texture (feeling) were evaluated by 40 well-trained professional sensory test personnel using a five-step scoring scale test as follows, and the average score was determined.

Appearance: 1-Very bad, 2-Bad, 3-Normal, 4-Good, 5-Very good.

Texture: 1-Very bad, 2-Bad, 3-Normal, 4-Good, 5-Very good.

Texture: 1-Very bad, 2-Bad, 3-Normal, 4-Good, 5-Very good.

The results are shown in Table 1 below.

Exterior Organization Texture Example 1 4.2 4.1 4.3 Example 2 4.0 3.8 4.4 Example 3 4.3 3.9 3.9 Comparative Example 1 2.4 1.9 4.4 Comparative Example 2 4.2 3.9 2.2

In the table, Examples 1, 2, and 3 according to the present invention had a good appearance of the injection snacks of 4.0 to 4.3, a texture of 3.8 to 4.1, and a texture of 3.9 to 4.4. It was good without. On the other hand, Comparative Example 1 showed that the evaluation of appearance and texture was poor as 2.4 and 1.9, respectively, and Comparative Example 2 received a good evaluation in appearance and texture, but received a feeling of feeling in texture. Therefore, spray coating is preferably performed such that the mixed oil containing 80% of palm olein and 20% of rice bran oil is mixed in an amount of 30 to 50 parts by weight based on 100 parts by weight of the expanded sulfide injected through the injection molding machine.

(Test Example 2)

For the injection snacks of Examples 1, 4 and 5 and the injection snacks of Comparative Examples 3, 4 and 5, the adhesion rate of the toppings, the flowability of the starch solution, and the overall taste were compared.

The formula for calculating the adhesion rate of the topping is as follows.

The flowability of the starch solution was evaluated by putting the starch solution in the beaker and tilting the beaker. The overall taste was tested by 40 fully trained professional sensory test personnel and evaluated by a five-step scoring scale test as follows.

Overall taste: 1-Very bad, 2-Bad, 3-Normal, 4-Good, 5-Very good.

The results are shown in Table 2 below.

(Test Example 3)

The adhesion rates of the toppings were compared for the injection snacks of Examples 1 and 6 and the injection snacks of Comparative Example 6. The formula for calculating the adhesion rate of the topping is the same as the formula above.

The results are shown in Table 2 below.

Attachment rate of the topping Starch solution flow Overall taste Example 1 90% Good 4.0 Example 4 89% Good 4.1 Example 5 92% Good 3.8 Comparative Example 3 42% - 4.0 Comparative Example 4 79% Good 4.2 Comparative Example 5 93% Bad 3.0 Example 6 92% - - Comparative Example 6 71% - -

In the table, Comparative Examples 3, 4 and 6 showed a phenomenon in which the adhesion rate decreased as the adhesion rate of the topping was about 42%, 79%, and 71%, respectively. In addition, Comparative Example 5 had poor flowability of the starch solution, and the evaluation of the overall taste was about 3.0, which is 'normal'. On the other hand, in Examples 1, 4, 5 and 6, the adhesion rate was significantly higher than 89%, and the starch solution flowability of Examples 1, 4 and 5 was also good, and the overall taste was 3.8 to 4.1 points. Received a good rating. Therefore, it was confirmed that it is preferable to use the addition of alpha wheat starch so that the concentration of the starch solution is 4 to 10% by weight and that the particle size of peanut powder and almond powder has passed through 10 mesh.

According to the present invention, after coating oil and syrup on the puffed and shaped snack raw material (molded product) through an injection machine, prior to topping the topping, the starch solution of a suitable content is re-coated to improve the adhesion of the topping. It is possible to solve the problem of toppings on the hands when eating, and to reduce the loss caused by the easy falling of the toppings in the conventional production process, to improve the productivity, and to produce an injection snack that is rich in toppings You can get it.

Claims (8)

Swelling and molding the snack ingredients through an injection machine; Coating an oil on the molding; Coating a syrup on the oil-coated molding; Coating a starch solution on the syrup-coated molding; Topping a topping on the starch solution-coated molding; And Drying and nitrogen-packed packing the molded product topping the topping; Snack manufacturing method comprising a. The method of claim 1, The oil coating step is a method for producing a snack so that the oil is 30 to 50 parts by weight based on 100 parts by weight of the molding. The method according to claim 1 or 2, The concentration of the starch solution is 4 to 10 parts by weight of the preparation method of the snack. The method according to claim 1 or 2, The topping is a method of producing a snack that passed through 10mesh. Snack raw material swelled and molded through the injection machine; Oil coated on the molding surface; A syrup coated on the surface of the oil-coated molding; A starch solution coated on the surface of the molding coated with syrup; And Snack comprising a topping topping on the surface of the molding coated with the starch solution. The method of claim 5, wherein The oil coated on the surface of the molding is 30 to 50 parts by weight based on 100 parts by weight of the molding. The method according to claim 5 or 6, Snacks the concentration of the starch solution is 4 to 10 parts by weight. The method according to claim 5 or 6, The topping is a snack that passed through 10 mesh.