KR100999448B1

KR100999448B1 - How to make sweets

Info

Publication number: KR100999448B1
Application number: KR1020100052660A
Authority: KR
Inventors: 강동오
Original assignee: 주식회사 강동오케익
Priority date: 2010-06-04
Filing date: 2010-06-04
Publication date: 2010-12-09
Also published as: WO2011152656A2; WO2011152656A3; KR20100072155A; CN103037702A

Abstract

The present invention relates to a method for manufacturing a confectionery, and more particularly, by adding one or more selected from the group consisting of sugar, sorbitol, salt and salt to the whipped egg white at the same weight as the egg white, raising the foam by about 80 to 90%. Add at least 20% milk fat to one or more powders and powders selected from the group consisting of grain powder, red pepper powder, chili powder, pepper powder and soy flour of the same weight as the egg whites sieved 2-4 times to the foamed dough. Add water and soy sauce to adjust the density so that the specific gravity of the dough becomes (0.45 ~ 0.9) ± 0.5, and apply 20 ~ 50g long 9 ~ 13 lines of 0.5 ~ 5.0mm thickness on one sheet of laver. It relates to a method for producing a confectionery, wherein one piece of laver is put on and baked for 1 to 3.5 minutes at 130 to 160 ° C. in an oven preheated with the laver sandwich.
According to the present invention, seaweed confection is provided as a new type of seaweed processed product that can be used as a seaweed in a bad state by removing the form of existing dried seaweed or seasoned seaweed.

Description

Manufacturing method for snacks {Manufacturing Method for Snacks}

The present invention relates to a method for manufacturing a confectionery, and more particularly, by adding one or more selected from the group consisting of sugar, sorbitol, salt and salt to the whipped egg white at the same weight as the egg white, raising the foam by about 80 to 90%. Add at least 20% milk fat to one or more powders and powders selected from the group consisting of grain powder, red pepper powder, chili powder, pepper powder and soy flour of the same weight as the egg whites sieved 2-4 times to the foamed dough. Add water and soy sauce to adjust the density so that the specific gravity of the dough becomes (0.45 ~ 0.9) ± 0.5, and apply 20 ~ 50g long 9 ~ 13 lines of 0.5 ~ 5.0mm thickness on one sheet of laver. It relates to a method for producing a confectionery, wherein one piece of laver is put on and baked for 1 to 3.5 minutes at 130 to 160 ° C. in an oven preheated with the laver sandwich.

Seaweed, a representative seaweed of Korea, is a red algae belonging to the boreale family.It is a traditional fish processed product that occupies an important position in the diet of Koreans. In recent years, interest in the functionality of these seaweed components has also increased.

In addition, laver is rich in protein and especially contains 1.2 ~ 1.6g of taurine in 100g of free amino acids, and it is an active ingredient to reduce cholesterol, which causes atherosclerosis, and to support liver function to strengthen liver, In addition, it has a function of calming the excitement of nerves, and has recently been used to treat cramps and epilepsy.

Seaweed is produced by artificial aquaculture 210,000 tons (M / T) per year based on the weight of raw materials, mainly concentrated in southern coastal areas such as Jeonnam, Wando, Haenam, Jindo, Hadong, and Gimhae. Produced in large areas and southern waters of the East Sea.

Seaweed is a major edible algae, which has a long history of edible food, contains high-quality nutrients, and is an important food resource with a good taste. The production time is relatively limited until March of next year.

However, due to the development of aquaculture technology, laver is over-produced every year, but even in the long history of aquaculture production and consumption, the main processed products are processed and stored in the form of dried laver first, and dried laver is secondary to seasoned laver etc. Compared to general processed foods, which are processed and consumed in the form of processed products, the palatability and quality characteristics of products are simple compared to general processed foods.

In addition, the failure rate of about 20% of the annual production occurs, which is a problem because they are not sold as seasoned laver and cooking laver.

Therefore, there is a need for a new type of seaweed processed product that can be used as a seaweed that is in a bad state by removing the existing dried seaweed or seasoned seaweed, but there is still a lack of satisfactory seaweed processed products.

As a laver processed product, there is laver but it has a problem in that the oxidation stability is low because of the hassle of the production process and the lactose product that the production of broth and the laver to be fried in oil. In addition, children's snacks are used more as a side dish than salty snacks for children.

In addition, there is a confectionery type product containing laver by putting finely cut laver together in dough, but the disadvantage is that the laver content is not very high, and confectionery powder is on the hands like a normal confectionery when ingesting confectionary.

The present invention is to provide a method for producing a confectionery using them to devise the utilization of seaweed or seaweed not available for seasoning laver or cooking.

In order to solve the above problems, the present invention, by putting one or more selected from the group consisting of sugar, sorbitol, salt and salt in the whipped egg white with the same weight as the egg white, raising the foam by about 80 to 90%, the dough is completed foam Add at least 20% milk fat to one or more flours and powders selected from the group consisting of grain powder, red pepper powder, chili powder, pepper powder and soy flour, equal to egg whites sieved 2-4 times, and add water and soy sauce. Adjust the thickness of the dough so that the specific gravity of the dough is (0.45 ~ 0.9) ± 0.5, and apply the dough with 0.5 ~ 5.0mm thickness of 20 ~ 50g on one sheet of seaweed about 9 ~ 13 lines and put one laver on it. It provides a method for producing a confectionery, characterized in that baked for 1 to 3.5 minutes at 130 ~ 160 ℃ in the oven preheating the sandwich.

According to the present invention, confectionery is provided as a new type of processed product which can be used as a seaweed or kelp in a bad state by removing the form of existing dried seaweed or seasoned seaweed.

In addition, since there is no milking process in the manufacturing process, the oxidation stability of the product is high, the body has a high content of laver, and when ingesting confectionery, unlike ordinary confectionery, confectionery powder does not get on the hands, so it is easy to consume.

1 is a photograph of a laver confectionery according to the present invention.

1. Weigh egg whites (weigh) and whip in a stainless steel ball mixer.

2. Whipped (bubble), sugar and sorbitol in whites. Add salt and salt to raise the foam (meringue) about 80-90%. At this time, put the salt first to stabilize the whites and put the remaining one to three times.

3. Grain and red pepper powder. Chili Powder. Pepper powder, soybean powder should be combined evenly so sift. The reason for the sieving is to remove the foreign matter and to combine the solid powder. Constitution (about 2-4 times)

Grain flour is selected from the group consisting of rice flour, barley flour, soybean flour, glutinous rice flour, buckwheat flour, flour, black rice flour, tea powder, oat flour and black wheat flour.

4. Put No. 3 powder into No. 2 dough with foam and put milk fat (butter, cooking oil, sunflower seed oil, olive oil, processed butter, vegetable oil, animal fat (shortening), peanut oil, perilla oil, sesame oil, rapeseed seed. Oil, etc.) to 20% or less by weight of the powder, add water and soy sauce to adjust the finish to complete the dough. Dough specific gravity is (0.45 ~ 0.9) ± 0.5.

5. Apply this laver (190 * 210㎜) to a sheet of 0.5 ~ 5.0mm circle or star-shaped pod (diameter: 0.3 ~ 1cm) and apply 20 ~ 50g long 9 ~ 13 lines and put laver on it. Raise and bake.

When the diameter of the pod is less than 0.3cm, the dough does not come out well. When the diameter of the pod is more than 0.7cm, the dough takes up more than 50g per piece of seaweed, and the shape of the product comes out of the dough. In the case of star pods, the powder (rice, wheat, black rice, barley, etc.) meets water and has a shape of lumps, and the most suitable of these is round pods having a diameter of 0.5 to 0.6 cm.

6. Bake this in a preheated tunnel oven (130).

If the temperature is weak, the product is not ripe, and if the temperature is too high, the seaweed burns out, resulting in poor commerciality.

7. The baking time is from 1 minute to 3 minutes and 30 seconds depending on the temperature.

Baking time may be less than 1 minute if the amount of dough is low, but it takes more time to cook if a lot of dough is used. If you put more than one dough, the smell of seaweed will fall and the taste of the product will disappear.

8. When baking is finished, cool it and make altar according to each product (type).

9. In some cases, the seaweed may be packed as it is without altar (FIG. 1).

10. Shipping

Please note that when the dough is salty or mild taste in the same way, but if you use powdered soy sauce, soybean paste powder, you can put it in the powder first.

According to the above process, the laver confectionery of the savory taste (Table 1) and the spicy taste (Table 2) was prepared (unit g).

Comparative Example 1
(All recipes) Comparative Example 2
(No bubble) Example 1
(Bubble up) Example 2
(Bubble up) Material name White 154 50 100 100 Salt 2 10 12 10 Sugar 40 14 100 100 Grain flour 100 45 96 96 Chili powder pepper 2 Soy flour 10 4 (3) Water soy sauce 8 8 Soy flour 2 Sorbitol 1 (2) 2 vanilla (-0.1) Glutamine Taste Savory Water soy 8 8 Flavored Salt 2 Kim 24 24 24 24

The laver confectionery of Example 2 had the most suitable taste and saltiness.

Comparative Example 3
(All recipes) Comparative Example 4
(No bubble) Example 3
(Bubble up) Example 4
(Bubble up) Material name White 154 50 100 100 Salt 2 1.6 4 4 Sugar 56 18 100 100 Grain flour 80 48 90 90 Chili powder 5 1.5 3 3 pepper 0.5 One One Soy flour 6 4 One Soy flour 20 0 2 2 Sorbitol 4 3 3 Miso Powder Kim 24 24 24 24 chili powder 2 Flavored Salt One

In the case of Comparative Example 3, there was almost no spicy taste and some salty taste.

The laver confectionery of Example 4 had the most suitable spicy taste and texture.

Mild laver confectionery was prepared in the following compounding ratio (unit g).

Sugar 100, Egg White 100, Grain 96, Vanilla 2, Soy Flour 2, Salt 2, Sorbitol 3, Soy Water 6, Pepper 0.5

Comparative example 5) When 1 minute of baking time, dough amount 18, porridge specific gravity 0.40, oven temperature 120 ° C. were used, the amount of dough was small so that 12 lines were difficult to apply to steaming, and the product was burned. It can cause the phenomenon of falling, and if the application time takes a lot of time, the amount of moisture in the dough affects the seaweed, which causes the seaweed to crumble, making it difficult to see the shape of the product. If you look at the shape of the dough is empty, the amount of dough was small, showing a burning shape.

Comparative Example 6)

Baking time is 1 minute, dough amount 30, dough weight 0.55, oven temperature 120 ℃ with the same amount of dry dough as it is, the moisture does not fall out and the seaweed is crumbled and the seaweed is crushed, making it difficult to sell as cookies. Heating in the oven lowered labor costs and productivity.

Comparative Example 7)

When the amount of laver is reduced to 1 minute of baking time, 30 minutes of dough, 0.40 of dough weight, and 120 ℃ of oven temperature without reducing the amount of powder and adjusting the specific gravity of the dough, the shape of laver is It was weak and had a shape that was just deformed, so it was difficult to make secondary processing.

Comparative Example 8)

Baking time was 1 minute, dough amount 28, kneading weight 0.40, oven temperature 120 ℃ with the basic dry weight of the dough as it was, the moisture did not fall out when baking.

Example 5

When kelp is used, the basic dough dry weight is maintained and the baking time is 1 ~ 3 minutes 30 seconds, and the dough volume is 20 ~ 50g (9 ~ 13 lines). Dough weight: 0.45 ~ 0.9 (± 0.5). Dough baking temperature: 130 ~ 160 ℃ (± 10 ℃) Moisture content after baking: less than 13% was the best, it was confirmed that the same shape as the laver.

Claims

Into the whipped egg white, add one or more selected from the group consisting of sugar, sorbitol, salt and salt to the same weight as the egg white, raising the foam by 80 to 90%,
Add at least 20% milk fat to one or more powders and powders selected from the group consisting of grain powder, red pepper powder, chili powder, pepper powder and soy flour of the same weight as the egg whites sieved 2-4 times to the foamed dough. Add water and soy sauce to adjust the density so that the dough specific gravity is (0.45 ~ 0.9) ± 0.5.
The dough is coated on a sheet of laver or kelp 0.5-5.0mm thick 20-50g long 9-13 lines long to put a laver or seaweed on it,
Method of producing a cookie, characterized in that baked for 1 to 3.5 minutes at 130 ~ 160 ℃ in the oven preheating the laver or kelp sandwich.

The method of claim 1,
The dough is 100g, 90g grain, 100g egg whites, 3g chili powder, 3g pepper, 1g, 2g soybean powder, sorbitol 3g, 1g salt, 2g red pepper powder and 4g salt.

The method of claim 1,
The dough is 100g sugar, egg white 100g, grain powder 96g, pepper 2g, water soy sauce 8g, salt 10g and flavored salt production method characterized in that it comprises 2g salt.

The method of claim 1,
The dough 100g sugar, egg white 100g, grain powder 96g, vanilla flavor 2g, soybean powder 2g, salt 2g, sorbitol 3g, water soy sauce 6g, pepper production method characterized in that it comprises 0.5g pepper.