KR100644363B1 - Processing for making baked chips with high sugar content in raw materials - Google Patents

Abstract

The present invention relates to a method of manufacturing a chip-shaped baked confectionary having a high sugar content, and more particularly, by coating or spraying the surface of the raw material by spraying or spraying edible oil on the production of confectionery using a high sugar content raw material. By reducing the viscosity of raw materials with high sugar content, it is possible to effectively suppress the binding phenomenon occurring during the mixing and kneading of raw materials, so that the whole raw material can be blended smoothly. The present invention relates to an improved method of preparing a chip-shaped baked confection, which can increase the amount of main ingredients used.

Sugar content, confectionery, binding

Description

PROCESSING FOR MAKING BAKED CHIPS WITH HIGH SUGAR CONTENT IN RAW MATERIALS}

The present invention relates to a method of manufacturing a chip-shaped baked confectionary having a high sugar content, and more particularly, by coating or spraying the surface of the raw material by spraying or spraying edible oil on the production of confectionery using a high sugar content raw material. By reducing the viscosity of raw materials with high sugar content, it is possible to effectively suppress the binding phenomenon occurring during the mixing and kneading of raw materials, so that the whole raw material can be blended smoothly. The present invention relates to an improved method of preparing a chip-shaped baked confection, which can increase the amount of main ingredients used.

Chip-shaped confectionery is a popular snack produced by frying a slice of raw material or a slice of dough containing the raw material as a main ingredient through an oil bath, and various raw materials are used here.

On the other hand, as a method of eating sweet potatoes, pumpkins, etc., it was generally limited to processing by eating, drying or steaming, cutting or frying according to the cooking form. In addition, sweet potatoes, pumpkins, etc. are recognized as foods that can be eaten only at a certain time. For example, fried sweet potatoes are sweetened by cutting or cutting sweet potato organisms, dripping or drying, and then frying them to less than 10% moisture content. In the case of a product to which the above-described cooking methods such as raw food, drying, steaming, cutting and frying are applied, using sweet potatoes as a raw material, for example, harvesting time of raw materials (July to November in Korea) and storage Due to the limitation of the season (October-March), it is not easily accessible except during this period. For this reason, sweet potatoes are widely regarded as foods that are eaten only in winter.

In recent years, attempts have been made to sell these sweet potato chips as snack foods, and as a method of manufacturing sweet potato chips, Japanese Laid-Open Publication No. 55-15701 discloses sweet potato sliced to a thickness of about 2 mm and thinned. There is also disclosed a method for producing sweet potato chips comprising a method of freezing after heat-treated sweet potato, and then melted again.

However, the above method has a limitation that the raw sweet potato harvested at a limited time can be sliced and commercialized at that time and sold on a limited shelf life within an appropriate shelf life. As a way to solve this problem, by harvesting and storing the harvested sweet potato, it is possible to overcome the instability of the supply and demand of the limited harvest time, and to produce the desired baked cake regardless of the harvesting time based on the stable supply and demand. Will be.

However, raw materials such as sweet potatoes, pumpkins, chestnuts, etc., which are powdered and stored, have high sugar content of the raw materials themselves. As a result of the binding phenomenon, the entire raw material is not blended smoothly. As a result, the contents of the main raw materials related to the product concept such as sweet potatoes, pumpkins and chestnuts were forced to be adjusted to the minimum amount. Therefore, the final finished product does not have enough inherent flavors of sweet potatoes, pumpkins and chestnuts. there was.

In other words, the conventional method of manufacturing baked cookies has been made in such a way that in the step of mixing and kneading various raw materials in the manufacturing process, edible oil (oil) is added in a single amount after being weighed in an appropriate amount or in a batch form in a liquid form using a connecting pipe. .

However, in the batch discharging method and the like, when raw materials having a high sugar content (20 to 70% by weight) are used, the raw materials are stuck or agglomerated at the time of blending and kneading. It is difficult to make uniform mixing between raw materials and easy dough of sheet shape.

Therefore, the inventors of the present invention have been researched to solve the above problems, as a result of mixing and kneading powder-type raw material by injecting or spraying the edible oil in the raw material powder is first coated with the edible oil in the mixing process The present invention has been found to be uniformly mixed without binding by the sugar component contained therein and to suppress sticking or agglomeration when mixing into a thin sheet or mixing.                         

In addition, as a result of the uniform mixing and molding with other raw materials as described above, it is possible to produce chip-shaped baked cookies containing a large amount of the main raw material having a high sugar content regardless of the harvesting and storage timing of the main raw materials.

Accordingly, an object of the present invention is to provide a new chip-shaped baked confectionery containing a large amount of a high sugar content raw material.

The present invention is a method for producing a chip-shaped baked confectionery which is dried, powdered, blended, kneaded and molded, and then heat-treated, the raw material having a content of 20 to 70% by weight as a main material, Characterized by a method of producing a chip-shaped baked confectionery with a high sugar content of blending and kneading the raw material mixture of the baked confectionery while spraying or spraying edible oil.

Hereinafter, the present invention will be described in detail.

The present invention by coating or spraying the surface of the raw material by spraying or spraying the edible oil in the manufacture of chips baked baked using a high sugar content raw material to reduce the viscosity between the raw materials, the binder produced during the mixing and kneading process of the high sugar content It can effectively suppress the phenomena so that the entire ingredients can be blended smoothly, and the sugar content that enhances the intrinsic flavor of sweet potatoes, pumpkins and chestnuts by increasing the amount of used sweet potatoes, pumpkins and chestnuts The present invention relates to a method for producing a chip-shaped baked confectionery containing at least 10% of a main ingredient having a high content.

Hereinafter, the method for producing a chipped confectionery of the present invention will be described in detail with reference to the case where sweet potato is used as a document having a high sugar content as a main material.

As a first step, the raw material is dried.

That is, the sweet potatoes are washed, screened, stripped, dried or steamed, heated, extruded, or roasted by a method such as drying and processing into dried or low moisture content in the form of powder. By drying as described above it can be used without being influenced by the timing of harvest and storage of raw materials.

In the second step, the main raw material and the additional raw material are mixed for the desired taste and shape of the final product using the raw material obtained in the drying process.

The raw materials used to prepare the chipped baked confectionery of the present invention may be paper (薯類), cereals, beans and fruits or vegetables, it is preferable to dry and use the raw materials to powder. Although not particularly limited, specifically, the documents may include sweet potato or the like, chestnuts or the like may be used as beans or seeds, and pumpkin or the like may be used as fruits or vegetables.

As described above, the raw material powder may be purchased and used by a known method or commercially available. The raw material powder may be used one by one or by mixing two or more thereof.

As the raw material powder, the amount of the main material is adjusted in accordance with the amount of sugar to be contained to improve the flavor of the main material. The chipped baked confectionery of the present invention uses a powder of a raw material having a sugar content of 20 to 70% by weight as the main material 10 to 50% by weight.

Preferably from 10 to 50% by weight of the raw powder having a sugar content of 20 to 70% by weight; 5 to 50% by weight of the raw material powder having a sugar content of less than 20% by weight; Starch 15-30 wt%; 10 to 30% by weight sugar; 0.5 to 3% by weight emulsifier; 0.1 to 3% by weight of expanding agent; Salt from 0.1 to 2% by weight; And 0.1-2% by weight of spices.

In addition, the edible oil is used from 1 to 30 parts by weight based on 100 parts by weight of the amount of the raw material powder having a sugar content of 20 to 70% by weight, the raw material powder having a sugar content of 20 to 70% by weight and a raw material having a sugar content of less than 20% by weight. It is comprised including 20-50 weight part of blending water with respect to 100 weight part of total amounts of powder.

In particular, unlike the general formulated water when spraying or spraying the edible oil high melting point of the edible oil may not be easy to spray during the spraying or clogging of the oil nozzles may occur. Therefore, it is necessary to install a heating wire or the like in the pipe and the nozzle portion for spraying the edible oil to prevent the edible oil from hardening. That is, it is more preferable to spray, maintaining the product temperature of edible oil so that it may be 40-60 degreeC.

In this case, when the sugar content of the raw material powder is 20 to 70% by weight, when the sugar content of the raw material exceeds 70% by weight, the effect of the edible oil is reduced and the binding occurs again, so select the raw material within the above range if possible. It is good to use. In addition, when the amount of the raw material having such a high sugar content is less than 10% by weight, the inherent flavor of the raw material falls, and when it exceeds 50% by weight, the binder phenomenon occurs again.

The edible oil, emulsifier, expanding agent and the like used may be selected and used in the art, the limitation of the kind is meaningless.

As a third step, kneading and molding the raw powder and ingredients of the baked confectionery.

In general, when the confectionery is manufactured using a raw material having a high sugar content, the amount of the condensation is limited to less than 10 wt.

However, the present invention has been proposed to solve this problem, to improve the method of adding the edible oil used as a raw material of the confectionery in order to suppress the above-mentioned binding phenomenon. That is, in the manufacture of conventional baked confectionery, the edible oil has been injected into the raw material mixer in a liquid phase through a pipe or at a time by weighing a certain amount in a solid or liquid state. It did not solve the problem of the binder phenomenon occurring at the time of image forming.

In the present invention, in order to maximize the lubrication and mold release characteristics of the edible oil is added to the raw material mixer by spraying or spraying the edible oil when mixing the raw materials. The surface of the powdered raw material is sprayed or sprayed with edible oil with oil, and the viscosity of sugar is weakened, so that the raw material having high sugar content, for example, dried sweet potato, pumpkin, chestnut, etc. It is possible to make a compounding dough that is easy to manufacture baked chips having a high content of main ingredients (sweet potatoes, pumpkins, chestnuts, etc.) by being uniformly mixed with the additives and not uniformly.

That is, the selected raw materials are mixed and kneaded in a blender, and in this case, it is preferable to adjust the raw materials in the blender so that they do not become agglomerate, and in the present invention, when the raw materials having high sugar content are mixed as a main raw material, When the blended water enters the powder of the raw material, edible oil is sprayed into the blender to prevent sticking or clumping together.

At this time, the injection of the edible oil is sprayed or sprayed evenly in the whole raw material powder through the nozzle or a plurality of injection holes so that the surface of the raw material powder is coated evenly. In the method, it is a very important process to prevent the high content of raw materials from binding.

The dough blended as described above is made into a sheet using a roller or the like, and then molded using various molds. The above-mentioned dough sheet is suppressed by adding the above-mentioned edible oil spray or spray method in the confectionery manufacturing process to suppress the binding property. Even when making a roller, the phenomenon of sticking to the roller can be solved at the same time.

Finally, the molded product as described above is heat treated to produce baked chips. The heat treatment may be made by various methods such as direct heating, indirect heating, mixed heating, convection or radiant heating, and electromagnetic heating, and is not particularly limited.

Chip-like baked sweets prepared according to the method of the present invention as described above, unlike the conventional baked confectionery products containing a small amount of sweet potatoes or ingredients such as pumpkin, chestnut ingredients, sugars such as sweet potatoes, pumpkins, chestnuts, etc. Increasing the amount of high content of the ingredient has a characteristic that the intrinsic flavor of the main raw material is further enhanced.

In addition, due to the high sugar content of the raw materials themselves, the problem of sticking or agglomeration when mixing or forming into thin sheets is overcome by adding edible oil to the raw material powder by spraying or spraying. Baked sweets on chips can be easily produced regardless of the timing of harvest and storage of raw materials.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the following Examples.

Examples 1-5 and Comparative Examples 1-4

Dry powder of sweet potato, pumpkin and chestnut with high sugar content of 40% by weight, dry powder of potato and rice (10% by weight), starch, white sugar, emulsifier Lecithin), swelling agent (sodium carbonate (sodium bicarbonate) and lime phosphate), salt and spices (sweet potato, pumpkin, chestnut flavor) were added to the blender in the content of Table 1 and mixed at low speed (40 rpm) for 2 minutes. At this time, the edible oil (soybean oil) maintained at a temperature of 50 ℃ by spraying or spraying through a nozzle to coat the surface of the raw material powder and then put other raw materials except starch and mixed for 3 minutes at low speed (40 rpm).

At this time, 40 parts by weight of the sprayed water was sprayed using a nozzle with respect to 100 parts by weight of the total powder of the high sugar dry powder and the low sugar dry powder, and finally, the starch was added and mixed at a low speed (40 rpm) for 1 minute to knead the dough. Was prepared.

The dough was put into a roller to be thinly rolled to a thickness of 1 mm and formed into a circular mold. Part of the dough was placed in a steel band and placed in an oven to be fired, and part of the dough was suppressed to obtain a flat baked cake. The edible oil was sprinkled onto the molding dough before firing and then fired.

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 High sugar powder ¹⁾ 50 40 30 20 10 60 5 20 40 Low-sugar powder ²⁾ 20 30 40 50 60 10 65 53 30 Starch 15 15 15 15 15 15 15 15 15 Baekbaekdan 8 8 8 8 8 8 8 8 8 Edible Oil 3 3 3 3 3 3 3 0 3 Emulsifier 2 2 2 2 2 2 2 2 2 Inflator One One One One One One One One One Salt 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Spice 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 system 100 100 100 100 100 100 100 100 100 1) High sugar powder: Sweet potato, pumpkin, chestnut powder with sugar content of 40% by weight 2) Low sugar powder: Potato, rice powder with sugar content less than 10% by weight

As shown in Table 1, after fixing the amount of the edible oil to 3% by weight in Examples 1 to 5 to produce a confectionery by varying the content of high sugar powder, as shown in Comparative Example 2, the amount of high sugar powder used is 10 If less than the weight percent of the main raw material appeared weak, it was confirmed in Examples 2 and 3 that the use of more than 30% by weight is rich in the taste of sweets.

Also. When the amount of the high sugar powder used is 50% by weight, the sticking phenomenon is weak, but it can be seen that the binding phenomenon can be sufficiently suppressed if the maximum amount of the high sugar powder can be used as shown in Comparative Example 1 above 50% by weight. It was found out.

In addition, when edible oil is added without mixing or spraying edible oil as in the conventional method [Comparative Example 3], or when edible oil is introduced in a manner that is discharged in a liquid phase through a pipe, high sugar powder is 10% by weight or more. If contained, the binding phenomenon was severe and molding was not possible [Comparative Example 4].

Examples 6-9 and Comparative Examples 5-7

Using the same components as used in Examples 1 to 5, the chip-like baked confectionery was prepared in the same manner, except that the amount of edible oil was used to prepare the baked confectionery. The amount of confectionery raw materials is shown in Table 2 below.

division Example 6 Example 7 Example 8 Example 9 Comparative Example 5 Comparative Example 6 Comparative Example 7 High sugar powder ¹⁾ 40 40 40 40 40 40 40 Low-sugar powder ²⁾ 30 30 30 30 30 25 30 Starch 15 15 15 15 15 15 15 Baekbaekdan 0 4 8 10 12 0 8 Edible Oil 12 8 4 2 0 15 4 Emulsifier One One One One One One One Inflator One One One One One One One Salt 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Spice 0.5 0.5 0.5 0.5 0.5 0.5 0.5 system 100 100 100 100 100 100 100 1) High sugar powder: Sweet potato, pumpkin, chestnut powder with sugar content of 40% by weight 2) Low sugar powder: Potato, rice powder with sugar content less than 10% by weight

In the case of using the edible oil in the content shown in Table 2, Examples 6 to 9 were able to obtain a dough in which the raw materials are uniformly mixed, but when the edible oil was not used [Comparative Example 5] the binding phenomenon occurs and molding When the amount of edible oil exceeded 30 parts by weight with respect to 100 parts by weight of high sugar powder [Comparative Example 6], since the dough was not formed properly, the amount of edible oil was used with respect to 100 parts by weight of high sugar powder. When it exceeds 30% by weight, it was found that a uniform dough could not be obtained.

In addition, unlike general formula water, when melting or spraying edible oil, the melting point (melting temperature) of edible oil is high. It could be found through the examples that the present invention can be used only when the heating wire is attached to the heating wire.

In addition, when the edible oil is injected into the blender in such a manner that the edible oil is collectively discharged in a liquid form through a pipe in the same manner as the conventional method without spraying and adding the edible oil, the binding phenomenon can be suppressed even if the amount of the edible oil is within the scope of the present invention. [Comparative Example 7]

As described above, according to the present invention, it is possible to use the raw material having a high sugar content and improve the manufacturing method so that the dough is not bound, thereby increasing the utilization of the raw material having a high sugar content in the processed food field.

In other words, it will be able to break the limiting factors of eating methods for raw materials with high sugar content and provide our own new type of food or snacks. By pioneering, demand for raw materials with high sugar content, such as sweet potatoes and pumpkins, can be promoted, thereby contributing to the income increase of farmers and diversifying the processing of crops.

In addition, as the most important effect, sugars such as sweet potatoes, pumpkins, chestnuts, etc. are overcome by seasonal limitation factors considering harvesting time and storage time, and technological limitations that enable to manufacture chips on baked chips using a large amount of high sugar content. The high content of raw materials can be eaten all year round, and the convenience of simple eating of high-quality products that can satisfy various eating needs of consumers is provided.

In addition, by improving the manufacturing method, it is possible to participate in the market of deep-fried or baked chips, which are all import-oriented paper products, which can contribute greatly to the substitution effect.

Claims (6)

In the method of manufacturing a chip-shaped baked confectionery which is dried, powdered, blended, kneaded and molded, and then heat-treated, A raw material powder having a sugar content of 20 to 70% by weight as a main ingredient, wherein the raw material mixture of confectionery is blended and kneaded while spraying or spraying edible oil thereon, wherein the sugar-containing baked chips have a high sugar content. 2. The method of claim 1, wherein the edible oil is used in an amount of 1 to 30 parts by weight based on 100 parts by weight of the raw powder having a sugar content of 20 to 70% by weight. The method of claim 1, wherein the edible oil is used while maintaining in the range of 40 ~ 60 ℃ high sugar content chip-shaped baked confectionery. The method of claim 1, wherein the raw material mixture is a sugar powder of 10 to 50% by weight of 20 to 70% by weight; 5 to 50% by weight of the raw material powder having a sugar content of less than 20% by weight; Starch 15-30 wt%; 10 to 30% by weight sugar; 0.5 to 3% by weight emulsifier; 0.1 to 3% by weight of expanding agent; Salt from 0.1 to 2% by weight; And 0.1-2% by weight of spices. The method according to claim 4, wherein the raw material mixture comprises 20 to 50 parts by weight of the blending water based on 100 parts by weight of the total amount of the raw powder having a sugar content of 20 to 70% by weight and the raw powder having a sugar content of less than 20% by weight. A method of making a chip-shaped baked sweets that have a high sugar content. 6. The chip-shaped baked with high sugar content according to any one of claims 1 to 5, wherein the raw material powder is powder of one or two or more raw materials selected from documents, grains, beans or fruits or vegetables. Method of making sweets.