KR100630374B1 - The sanck food conpose of a seasoning of fruit powder and the method of manufacture therefor - Google Patents

Abstract

The present invention further improves the appearance and aesthetics after processing, seasoning of fruit powder after processing bulbs and mushrooms, etc. The present invention relates to a snack food made of fruit powder seasoning and a method of manufacturing the same, which alleviate the feeling of oil and fat and improve the shelf life.

A slice process of selecting and washing bulbous or mushrooms including shiitake mushrooms, oyster mushrooms, and cypress mushrooms, including garlic, bellflower, deodeok and ginseng, and then slicing using a vegetable cutter; A branching process for branching the one processed by the slicing process; A sugar dipping step of removing the water from the surface of the branching process by the branching process in a natural state and immersing it in a sugar solution; A freeze-drying process for transferring the freeze-dried process to the freezing chamber maintained at -20 ° C to -40 ° C or less by the acupuncture process; A frying step of frying or lactating the freeze rapidly by the freeze-drying process with vegetable oil in a vacuum lacquer; A deoiling step of separating the milked by the frying step and deoiling with a centrifuge; And a seasoning step of seasoning after adding the fruit powder to the deoiled process by the deoiling process.

Description

Snack food with fruit powder seasoning and its manufacturing method {THE SANCK FOOD CONPOSE OF A SEASONING OF FRUIT POWDER AND THE METHOD OF MANUFACTURE THEREFOR}             

1 is a flow chart schematically showing the process of manufacturing a snack food according to an embodiment of the present invention

The present invention relates to a snack food made of fruit powder seasoning and a method of manufacturing the same, and more particularly, by processing the bulbs and mushrooms and the like and seasoning the fruit powder to further improve the appearance and taste, shelf life, and functionality after processing. The present invention relates to a snack food having a fruit powder seasoning improved to reinforce and a method of manufacturing the same.

The technical idea of the present invention can be applied not only to all kinds of bulbs and mushrooms, but also to various fields such as herbal medicines. Typical examples of bulbs include garlic, bellflower, the duck, ginseng, mushrooms, shiitake mushrooms, For example, oyster mushrooms and matsutake mushrooms.

In addition, the fruit powder to be applied to the present invention can be used, including organic citrus powder, fruit powder such as orange, citron, mango, pineapple, banana, peach, pear, plum and the like.

In general, snack-type food is used as a nutritious snack for children and snacks for adults, and typical lactose snack foods include potatoes, sweet potatoes, and chips using onions.

However, bulbs (garlic, bellflower, deodeok, ginseng) and mushrooms (e.g. shiitake mushroom, oyster mushroom, prickly pear mushroom) were difficult to take raw due to their irritating odor and properties despite their excellent ingredients and functional action. Therefore, in recent years, efforts have been made to provide bulbs, mushrooms, vegetables, fruits and the like in various forms of lactose-treated snack products and provide them in an easily ingestible form like general snack foods.

As a representative prior art, Patent Registration No. 10-0285985 "Method of manufacturing ginseng snacks" and Patent Registration No. 10-0121305 "Method of manufacturing snack foods by means of lactose treatment" have been proposed.

However, the conventional method as described above has a problem that the appearance and taste after processing into snack foods do not maintain the natural appearance and aesthetics, especially garlic and mushrooms still slow down its unique flavor and irritant ingredients There was a problem that there is a limit to.

In order to solve the above problems, a method of producing a flavored snack by lyophilization or low temperature vacuum drying has been proposed to slow down its characteristic flavor and irritant components such as garlic and mushrooms. This method has relied on the milking of vegetable oils, such as olive oil and palm oil.

However, these oil-treated and infiltrated oil components still remain in the process of vacuum deoiling and removal, and the remaining vegetable oil causes a problem that gives a sense of taste and flavor of the snack. As more and more damp, the problem of losing its own neat taste.

As a result, as consumers' tastes are diversified and advanced, the development of snack products of various aspects in accordance with the tastes is required.

The present invention has been made to solve the above problems, the object of the fruit powder seasoning after processing the bulbs and mushrooms, etc. seasoning fruit powder to further improve the appearance and taste, storage period, functionality, etc. after processing This is to provide a snack food and its manufacturing method.

In addition, another object of the present invention is to maximize the characteristic irritant aroma and irritant components of bulbs and mushrooms as much as possible, to reduce the feeling of vegetable oil and improve the shelf life made fruit powder seasoning that can be easily ingested by anyone It is to provide a snack food and its manufacturing method.

According to a feature of the present invention for achieving the above object, after selecting and washing the mushrooms, including bulbs or shiitake mushrooms, shiitake mushrooms, matsutake mushrooms, including garlic, bellflower, deodeok, ginseng, using a vegetable cutter A slice process of performing a slice;

A branching process for branching the one processed by the slicing process;

A sugar dipping step of removing the water from the surface of the branching process by the branching process in a natural state and immersing it in a sugar solution;

A freeze-drying process for transferring the freeze-dried process to the freezing chamber maintained at -20 ° C to -40 ° C or less by the acupuncture process;

A frying step of frying or lactating the freeze rapidly by the freeze-drying process with vegetable oil in a vacuum lacquer;

A deoiling step of separating the milked by the frying step and deoiling with a centrifuge; And

It provides a method of producing a snack food made of fruit powder seasoning comprising a; (seasoning) step of seasoning after adding the fruit powder to the deoiled process by the deoiling process.

At this time, according to an additional feature of the present invention, in the slicing process, it is preferable to slice 2mm for garlic, 3mm for bellflower and tortilla, and 4 to 5mm for mushrooms.

In addition, according to another additional feature of the present invention, it is preferable to remove the surface moisture to 20% or less in the sugar immersion process and soak for 2 to 3 hours in the sugar solution.

In addition, according to another additional feature of the present invention, in the freeze-drying process, it is preferable to perform a quick freeze treatment for 120 minutes in a freezer compartment maintained at a temperature of -20 ℃ to -40 ℃.

In addition, according to another additional feature of the present invention, in the frying process, it is preferable to fry for 20 to 30 minutes with vegetable oil at a temperature of 100 ℃ to 110 ℃ in a vacuum bath maintained at 750 mmHg or less. .

In addition, according to another additional feature of the present invention, the fruit powder used in the seasoning process is preferably using the powder of any one or more of the fruit of citrus, orange, citron, mango, pineapple, banana, peach, pear, plum. Do. At this time, the fruit powder used is preferably powdered powder from the concentrated liquid (65 brix or more) of these fruits.

According to another feature of the present invention for achieving the above object, it provides a snack food made of fruit powder seasoning prepared by the above method.

The above object and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention described below with reference to the accompanying drawings by those skilled in the art.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart schematically illustrating a process of manufacturing a snack food according to an embodiment of the present invention.

Referring to the process of manufacturing a snack food with reference to the accompanying Figure 1, first, fresh bulbs (garlic, bellflower, deodeok, ginseng) and mushrooms (shiitake mushroom, oyster mushroom, matsutake mushroom) and then washed clean, The vegetable cutter (Holde, Sweden) performs the process of slicing garlic (2 garlic), bellflower and tortilla 3 mm and mushrooms 4-5 mm (see step S10).

Thereafter, a step of branching the slice processed in step S10 is performed as it is (see step S20).

Thereafter, the branching process in step S20 is left in a natural state to remove moisture on the surface to 20% or less, and then a sugar acupuncture process is performed for 2 to 3 hours to immerse it in a sugar solution (see step S30).

Thereafter, the acupuncture treatment in step S30 is transferred to a freezing chamber maintained at a temperature of -20 ° C to -40 ° C to perform a rapid freezing process for 120 minutes (see step S40).

Thereafter, the rapid freezing in the step S40 is transferred to a vacuum oil bath maintained at 750 mmHg or less to perform frying (or lactation) for 20 to 30 minutes with vegetable oil at 100 ° C to 110 ° C. (See step S50)

Thereafter, a step of separating oil which has been treated in step S50 is performed to deoil the gas by a centrifuge (see step S60).

Thereafter, the fruit powder is added to the deoiled oil in step S60 and seasoning is performed (see step S70).

Hereinafter, the present invention will be described in more detail by taking a garlic snack seasoned with citrus powder.

Dried garlic (10 kg) is washed three times with running water and sliced into 2-3 mm with a vegetable cutter.

Sliced garlic is branched in water of 95 ℃ to 100 ℃ for 1 minute, then naturally dehydrated and cooled.

This was immersed in a sugar solution (15 kg) mixed with oligosaccharide and maltodextrin for 2 to 3 hours, and then drained through a filter net to remove water from the surface and at the same time, dextrin buried on the surface with hot water at about 20 ° C to 25 ° C. Remove it.

After removing the water from the garlic surface of the acupuncture and rapid cooling in a quench tube of -40 ℃ and dried in a freeze-dried tube in which the cold trap is maintained at -20 ℃ to -40 ℃ 120 minutes under reduced pressure of 1.0torr vacuum.

Frozen garlic is fried (or lacquered) for 20 to 30 minutes in a vacuum milking machine maintained at a room pressure of 750 mmHg with vegetable oil (palm oil or olive oil) at a temperature of 100 ° C to 110 ° C.

In order to remove excess vegetable fats and oils, the defatted oil is treated with a centrifuge and then cooled by using cooling air.

Sprinkle 0.05% salt on the garlic-treated garlic snack, and then spread it evenly with 2% citrus powder to mix the citrus powder to absorb the vegetable oils remaining in the snack foods, and dry it with 50 to 60 heat to absorb the oil. After dropping, the snacks are taken again and seasoned with coating pen with 3% citrus powder.

This tangerine garlic snack food eliminates the feeling of vegetable oil and also contains a highly antioxidant citrus powder, which prevents rancidity and preservation due to oxidation of the product, as well as natural tangerine and garlic aesthetics. They work well together to minimize these distinctive irritating odors and ingredients.

Compared to snacks without citrus powder (including several fruit powders), the garlic snack prepared in this way minimizes the irritating smell of garlic and has a natural aesthetic as well as its natural taste through harmony of citrus in taste. Citrus powder and garlic have almost the same color and are very good in appearance.

Table 1 below is a randomized 14 people to determine the state of sweetness, smell, dampness and appearance for snacks that do not add them and snacks treated with citrus powder and seven fruits powder by seasoning after preparing garlic snacks. (7 men and 7 women) were selected and tested in the following manner.

Example garlic Seasoning Post-production status Remarks Intake (g) Kinds Addition amount (%) Sweetness smell Dampness Exterior One One No addition - ○ △ △ △ 2 2 - ○ △ △ △ 3 3 - △ × △ △ 4 4 - △ × △ △ 5 5 - × × △ △ 6 2 Citrus Powder (Organic) One × × △ △ 7 2 2 △ △ △ △ 8 2 3 △ ○ △ ○ 9 2 4 ○ ○ ○ ○ 10 2 5 ○ ○ ○ ○ 11 2 Citron Concentrate Powder One △ △ △ △ 12 2 2 ○ △ △ △ 13 2 3 ○ ○ ○ ○ 14 2 4 ○ ○ ○ ○ 15 2 5 ○ ○ ○ ○ 16 2 Orange powder One △ △ △ △ 17 2 2 △ ○ △ △ 18 2 3 △ ○ △ ○ 19 2 4 ○ ○ △ ○ 20 2 5 ○ ○ ○ ○ 21 2 Peach Concentrate Powder One × × △ △ 22 2 2 △ △ △ △ 23 2 3 △ △ △ ○ 24 2 4 △ ○ △ ○ 25 2 5 ○ ○ ○ ○ 26 2 Mango Concentrate Powder One △ △ △ △ 27 2 2 △ △ △ △ 28 2 3 ○ ○ ○ ○ 29 2 4 ○ ○ ○ ○ 30 2 5 ○ ○ ○ ○ 31 2 Pineapple Concentrate Powder One △ △ △ △ 32 2 2 △ △ △ △ 33 2 3 ○ ○ △ ○ 34 2 4 ○ ○ △ ○ 35 2 5 ○ ○ ○ ○ 36 2 Pear Concentrate Powder One △ × △ △ 37 2 2 △ × △ △ 38 2 3 ○ △ △ ○ 39 2 4 ○ ○ △ ○ 40 2 5 ○ ○ ○ ○ 41 2 Banana Concentrate Powder One × × △ △ 42 2 2 △ △ ○ △ 43 2 3 ○ ○ ○ ○ 44 2 4 ○ ○ ○ ○ 45 2 5 ○ ○ ○ ○

 (Sweetness test)

1 g, 2g, 3g, 4g, 5g each for 10 minutes for the garlic snack prepared by the Example was tested for sweetness and the garlic snack added 7 powders other than citrus powder by seasoning based on 2g Seasoning powders were divided into 1%, 2%, 3%, 4% and 5%, respectively, and were carried out at 10 minute intervals. At this time, every 10 minutes after the immersion with hot water and carried out, the measurement results were recorded according to the indication below.

X: When seven or more people say that there is an arine taste

(Triangle | delta): When four or six people say that there is an arine taste.

(Circle): When there are three or less people who say that there is a taste

(Smell Test)

1g, 2g, 3g, 4g, 5g each for 10 minutes for the garlic snack prepared according to the embodiment was tested by the odor test, and the garlic snacks added 7 powders other than citrus powder by seasoning based on 2g Seasoning powders were divided into 1%, 2%, 3%, 4% and 5%, respectively, and were carried out at 10 minute intervals. At this time, every 10 minutes after the immersion with hot water and carried out, the measurement results were recorded according to the indication below.

X: When seven or more people say that there is an irritating smell of garlic

(Triangle | delta): When 4-6 people say that there is an irritating smell of garlic

(Circle): When there are 3 or less people who say that there is an irritating smell of garlic

(Humidity)

1g, 2g, 3g, 4g, 5g each for 10 minutes for each of the garlic snack prepared according to the embodiment was tested for the dampness of the test and the garlic powder added to the seven powders other than citrus powder by seasoning Snacks were divided into 1%, 2%, 3%, 4%, and 5% seasoning powders based on 2g, respectively, and were subjected to dampness at 10 minute intervals. At this time, every 10 minutes after the immersion with hot water and carried out, the measurement results were recorded according to the indication below.

×: 7 or more people who felt wet

△: 4 to 6 people who felt wet

○: When there are 3 or less people who feel wet

(Exterior)

1g, 2g, 3g, 4g, 5g each of the state of the appearance of the garlic snack prepared according to the test was tested and the seasoning of garlic snacks added 7 powders other than citrus powder by seasoning 1%, 2%, 3%, 4%, and 5% of powder, respectively, were divided into the degree of appearance. The measurement result was recorded according to the following indication.

(Circle): When seven or more people have felt the fineness of a color

(Triangle | delta): When 4-6 people feel the fineness of a color

×: 3 people or less who felt the fineness of color

The present invention is not limited to the embodiments described above, and various modifications and changes can be made by those skilled in the art, which are included in the spirit and scope of the present invention as defined in the appended claims.

As described above, the snack food and the manufacturing method of the fruit powder seasoning according to the present invention is a quick freezing treatment of the bulbs and mushrooms after acupuncture treatment under low pressure under reduced pressure and vacuum-deoiled infiltration oil components The treatment firstly slows down these unique flavors and irritants, and secondly, by seasoning the fruit powder, there is an effect of providing bulbous and mushroom snacks without the desired irritation.

In particular, the present invention while minimizing the irritating smell and dampness of the problems of conventional snack foods, other natural bulbs (garlic, bellflower, deodeok, ginseng) and mushrooms (shiitake mushroom, oyster mushroom, Pleurotus eryngii) produced so far Unlike snack foods using these, it is possible to produce a natural food with a unique aroma of harmony of their own natural flavor and the taste of various fruits other than citrus fruits.

In addition, as a health functional snack that adds the functionality and taste of citrus fruits to the functionality of bulbs and mushrooms, there is an effect that makes consumers feel more attractive.

Claims (7)

A slice process of selecting and washing bulbous or mushrooms including shiitake mushrooms, oyster mushrooms, and cypress mushrooms, including garlic, bellflower, deodeok and ginseng, and then slicing using a vegetable cutter; A branching process for branching the one processed by the slicing process; A sugar dipping step of removing the water from the surface of the branching process by the branching process in a natural state and immersing it in a sugar solution; A freeze-drying process for transferring the freeze-dried process to the freezing chamber maintained at -20 ° C to -40 ° C or less by the acupuncture process; A frying step of frying or lactating the freeze rapidly by the freeze-drying process with vegetable oil in a vacuum lacquer; A deoiling step of separating the milked by the frying step and deoiling with a centrifuge; And And a seasoning process of adding the fruit powder to the deoiled process by seasoning and seasoning the fruit powder. The manufacturing method of the snack food having a fruit powder seasoning comprising: a seasoning process. The method of claim 1, In the slicing process, 2mm, garlic, 3mm, and mushrooms 4 ~ 5mm in the case of bellflower and deodeok, the method of producing a snack food made of fruit powder seasoning, characterized in that the slice. delete The method of claim 1, In the freeze-drying process, fruit powder seasoning snack foods, characterized in that the rapid freezing treatment for 120 minutes in the freezer maintained at a temperature of -20 ℃ to -40 ℃. The method of claim 1, In the frying process, the fruit powder seasoning snack foods, characterized in that for 20 to 30 minutes frying with vegetable oil at a temperature of 100 ℃ ~ 110 ℃ in a vacuum lacquer maintained at 750 mmHg or less. The method of claim 1, The fruit powder used in the seasoning process is a powder of one or more fruits of tangerines (organic citrus fruits including citrus fruits), oranges, citron, mango, pineapple, bananas, peaches, pears, plums (dried from each fruit concentrate) Powder) seasoning method for producing snack foods, characterized in that the use of fruit powder seasoning. Claims 1, 2, 4 to 6 snack foods made of fruit powder seasoning, characterized in that produced by the method of any one of claims.

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