KR101329604B1 - making method of hot taste snack - Google Patents

Abstract

The present invention relates to a method for producing a spicy snack, and more particularly, to obtain a pellet by steam-mixing and molding a snack dough comprising a mix for a snack, a spicy ingredient and a functional ingredient; Aging the pellets after drying; Preparation of the spicy snack comprising the step of passing the aged pellets through a fryer or parching and coating a hot taste seasoning or a hot taste syrup. The method and the spicy snack prepared by this method are related.

Description

Making method of hot taste snack

The present invention relates to a method for producing a spicy snack, and more particularly, to obtain a pellet by steam-mixing and molding a snack dough comprising a mix for a snack, a spicy ingredient and a functional ingredient; Aging the pellets after drying; Manufacturing a hot flavor snack comprising treating the aged pellets with a fryer or a parching and then coating hot taste seasoning or hot taste syrup. The method and the spicy snack prepared by this method are related.

Confectionery (菓子) is one of the favorite foods for children and adolescents, mainly sweet or salty.

There are various kinds of confectionery, and depending on the place of manufacture, it is divided into Korean and Western fruits. Many sweets have a crunchy texture because they are made mainly of the low-gluten flour.

The definition of confectionery in Korea refers to confectionery, candy, chewing gum, ice cream processed by adding other foods or food additives to it as the main raw material, and the double confectionery is baked, inflated, milked, etc. Biscuits, wafers, cookies, crackers, fruits, snacks, snacks, etc., which have been processed or added with food or food additives.

In the case of snacks, the pellets obtained by the following up-molding or extrusion molding method are manufactured by the paching treatment or the frying treatment.

Rolling snacks (rolling snacks): A method of manufacturing and processing pellets having a certain shape after drying by cutting a thin sheet with a roller or the like by steam mixing raw materials such as flour and corn flour.

Extruded snack (extruded snack): A method of manufacturing and processing pellets having a specific shape (animal, figure, etc.) discharged through a specific injection port after steam mixing raw materials such as flour and corn flour.

Parching is a method of gelatinizing rolled and extruded snack pellets without frying in oil. Indirect heating medium such as hot salt baked at 240 ± 10 ° C in a heated parching machine to remove moisture from snack pellets. Instantly vaporize to expand and gelatinize pellets.

Frying is a method of expanding and gelatinizing snack pellets by feeding the rolled and extruded snack pellets into mixed cooking oil in a fryer heated to about 200 ° C.

There are various kinds of snacks according to the manufacturing method and ingredients, and the present snacks are mainly sweet or salty because children or adolescents consume them as snacks. Only these sweet and salty snacks are mainly sold as products. There is a situation.

On the other hand, Korea manufactures various foods using hot peppers, which are spicy, but these spicy are mainly used as seasoning ingredients, and these spicy ingredients are not used as ingredients of confectionery.

Accordingly, in the present invention, as the level of spicy liking is increased recently, spicy ingredients and functional ingredients are added to the snacks mainly consumed by children and adolescents, thereby preparing snacks having increased spicy taste. In order to provide a snack that can be ingested and functional also improved by the functional ingredients to provide a spicy snack and a spicy snack prepared by the same method.

When preparing a spicy snack of the present invention, the spicy raw material may use any one or more selected from red pepper, red pepper paste, mustard, and the functional ingredient may use any one or more selected from juniper fruit powder and golden cherry powder.

On the other hand as a prior art related to the present invention in Korean Patent Laid-Open Publication No. 2004-0099716, the ingredients added when manufacturing the confectionery in a conventional manner and red pepper paste, garlic juice and ginger, and soy sauce mixed, and then kneaded to prepare the confectionery It shows a method of producing a confectionery using red pepper paste characterized in that the process.

However, the present invention and the prior art are different from each other the technical features of the invention, the present invention and the invention cited is the invention of the invention is different.

It is an object of the present invention to provide a method for producing a spicy snack that improves the flavor and crispy texture of the snack, and the palatability peculiar to the spicy snack.

Another object of the present invention is to provide a spicy snack that improves the palatability of the spicy taste in addition to the natural flavor and crispy texture of the snack prepared by the method for producing a spicy snack mentioned above.

The present invention comprises the steps of steam-mixing and molding a dough for snacks comprising a mix for snacks and hot ingredients to obtain pellets; Aging the pellets after drying; Method for producing a spicy snack comprising the step of coating the aged pellets (fryer) or parching (hot taste seasoning) or hot taste syrup (hot taste syrup) It can provide a spicy snack prepared by.

The present invention can only feel a new taste through the problem of work-related inconvenience in the manufacturing process that may occur during the production of existing snacks, inconveniences such as seasoning on the hands when ingesting existing snacks, improvement of the spicy flavor, etc. In addition, it can provide a method for producing a spicy snack to increase the palatability of the existing snack.

The present invention shows a method of making a spicy snack.

The present invention comprises the steps of steam-mixing and molding a dough for snacks comprising a mix for snacks, hot ingredients and functional ingredients to obtain pellets; Aging the pellets after drying; And treating the aged pellets with a fryer or a parching and then coating a hot taste seasoning or a hot taste syrup. .

Hereinafter, the present invention will be described in more detail by each step.

(1) a step of steam-mixing and molding a snack dough containing a snack mix, a spicy raw material and a functional ingredient to obtain pellets

Snack mix in the above may be used for the snack mix including flour, starch, refined salt, sugars and seafood powder.

The snack mix may be 60 to 95% by weight, 15 to 25% by weight starch, 0.1 to 2% by weight of refined salt, 1 to 5% by weight sugar, 0.5 to 10% by weight of seafood powder relative to the total weight of the snack.

The starch may be any one or more selected from corn starch, potato starch, sweet potato starch, rice starch, wheat starch, tapioca starch.

In the above sugars, sugar, glucose, fructose, malt, syrup, dextrin, maltose, malto oligosaccharide, isomaltoligosaccharide, cello oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide, xyl oligosaccharide, honey ( honey, propolis, trehalos, stevioside, aspartame, sorbitol, xylitol, mannitol, mantitol, rhamnitol ), Inositol, erythritol, paratinose, and querciitol may be used.

The seafood powder in the above may be any one or more selected from squid powder, squash powder, octopus powder, octopus powder, decay powder, shellfish powder.

The seafood powder is dried and then squid, squid, octopus, octopus, octopus and shellfish, respectively, and may be used for each seafood powder having a particle size of 20 to 80 mesh (mesh).

The seafood powder is added to any one or more seafood selected from squid, squash, octopus, octopus, octopus and shellfish in purified water 5 to 15 times the weight of seafood and 10 to 50% of the volume of the first purified water at 90 to 120 ℃ Sprayed and dried extracts obtained so as to use each seafood powder having a particle size of 20 to 80 mesh (mesh).

In the spicy raw material, the pepper powder may be a pepper powder obtained from a pepper having a scoville unit (scoville heat unit, SHU) of 100 to 50,000, preferably Chengyang pepper powder.

Spicy raw material in the above may be used 0.5 to 5% by weight based on the total weight of the snack.

The spicy raw material in the above may be used pepper powder.

The spicy raw material in the above may be used gochujang powder.

As the pungent raw material may be used mustard powder.

In the above-mentioned spicy raw material, a mixture of two kinds selected from red pepper powder, red pepper paste powder and mustard powder may be used.

In the above-mentioned spicy raw material, when the total content of two kinds selected from red pepper powder, red pepper powder, and mustard powder is 10, two selected from red pepper powder, red pepper powder, and mustard powder are mixed at a weight ratio of 1: 9 to 9: 1, respectively. Mixed components can be used.

In the above-mentioned spicy raw material, two kinds selected from red pepper powder, red pepper paste powder, and mustard powder may be used as mixed ingredients in the same weight ratio.

In the above-mentioned spicy raw material, a mixture component of three kinds of red pepper powder, red pepper paste powder and mustard powder may be used.

In the above-mentioned spicy raw material, when the total content of the mixed ingredients of three kinds of red pepper powder, red pepper paste and mustard powder is 10, the mixed ingredients of three kinds of red pepper powder, red pepper powder and mustard powder are each 1: 1: 8. Mixed components mixed in a weight ratio of -1: 8: 1-8: 1: 1 can be used.

 In the above-mentioned spicy raw material, the mixed ingredients in which red pepper powder, red pepper paste powder, and mustard powder are mixed in the same weight ratio may be used.

The spicy raw material may be a powder having a particle size of 20 to 80 mesh (mesh).

Among the spicy raw materials, the pepper may be a pepper having a scoville heat unit (SHU) of 100 to 50,000, preferably cheongyang pepper.

Functional ingredient for improving the functionality of the pungent snack may be used 1 to 5% by weight relative to the total weight of the snack.

In the functional component may be used juniper fruit powder.

As the functional ingredient in the above can be used golden cherry powder.

In the functional component may be used a mixed component of juniper fruit powder and golden cherry powder.

The functional ingredient may be a powder pulverized after steaming the functional ingredient with steam at 90 to 120 ° C. for 30 to 60 minutes and then pulverizing to a particle size of 20 to 80 mesh.

The functional ingredient is a mixture of juniper fruit powder and golden cherry powder in a weight ratio of 1: 9 to 9: 1, respectively, when the total content of the mixed components of juniper fruit powder and golden primrose powder is 10. Can be used.

In the functional component may be used a mixed component of juniper fruit powder and golden cherry powder in the same weight ratio, respectively.

The snack mix, hot ingredients and functional ingredients are mixed in the above to obtain a snack dough, and the snack dough may be steam mixed to have a moisture content of the dough of 30 ± 2% and pellets may be obtained by rolling. .

Snack dough is obtained by mixing the snack mix, spicy raw material and functional ingredients in the above, and the steam mixture is steam mixed so that the moisture content of the dough is 30 ± 2% of the dough and pellets can be obtained by extrusion molding. .

(2) step of drying the pellets

The pellet obtained in the step (1) may be aged for 12 to 36 hours at 4 to 10 ℃ after drying to a water content of 9 ± 1%.

The pellet obtained in the step (1) may be aged for 24 hours at 7 ℃ after drying to 9% moisture content.

(3) treating the aged pellets with a fryer or parching and then coating hot taste seasoning or hot taste syrup.

The aged pellets obtained in step (2) are added to a fryer containing cooking oil at 200 ± 10 ° C. for 2 to 5 minutes to expand and gelatinize the pellets, and at least one selected from red pepper, red pepper paste and mustard. The hot taste seasoning or hot taste syrup containing any one or more selected from red pepper, red pepper paste and mustard may be coated.

The pellets obtained in step (2) were passed through a parching machine containing a heat medium of salt baked at 240 ± 10 ° C. for 5 to 10 minutes to expand and gelatinize the pellets, and then from red pepper, red pepper paste and mustard. Hot taste seasoning containing at least one selected or hot taste syrup containing at least one selected from red pepper, red pepper paste and mustard may be coated.

The hot taste seasoning (hot taste seasoning) may use any one or more sources selected from red pepper sauce, red pepper paste sauce, mustard sauce.

The hot taste syrup may be a syrup including 50-100 parts by weight of any one or more sauces selected from red pepper sauce, red pepper paste sauce and mustard sauce with respect to 100 parts by weight of the syrup.

The syrup is a syrup used in the general food field, for example, coffee syrup, maple syrup, agave syrup, fruit syrup, vanilla syrup, strawberry syrup, chocolate syrup, mint syrup, caramel syrup or caramel macchiato syrup. Since it is sufficient to those skilled in the art can be used properly selected details of the syrup hereinafter will be omitted.

The method for producing a spicy snack of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for producing a spicy snack under the above-mentioned conditions.

The present invention includes a spicy snack prepared by the method for producing a spicy snack as mentioned above.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Preparation Example 1 &

70% by weight of flour, 21% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 1% by weight of squash powder, 1% by weight of red pepper powder, 2% by weight of functional ingredients, and then 30% of water content. Steam mix (steam mix) as possible and then extruded by an extruder to prepare a pellet shaped pellet (petlet).

The squall pellets were dried to a water content of 9% and aged at 7 ± 0.5 ° C. for 24 hours.

The aged zucchini-shaped pellets were gelatinized and expanded for 5 minutes with hot salt baked at 240 ± 10 ° C. in a parching machine to prepare a spicy snack.

In the above functional ingredients, the juniper fruit powder was steamed for 30 minutes with steam at 100 ° C., and then pulverized to obtain a particle size of 55 ± 1 mesh.

≪ Preparation Example 2 &

70% by weight of wheat flour, 22% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 2% by weight of functional ingredients, steam mix to 30% of moisture, and then extruded with an extruder The pellet was prepared by molding.

The squall pellets were dried to a water content of 9% and aged at 7 ± 0.5 ° C. for 24 hours.

The aged squash-shaped pellets were gelatinized and expanded for 5 minutes with hot salt baked at 240 ± 10 ° C. in a parching machine, followed by spraying the seasoning solution of Cheongyang pepper sauce seasoning to prepare a spicy snack.

In the above functional ingredients, the juniper fruit powder was steamed for 30 minutes with steam at 100 ° C., and then pulverized to obtain a particle size of 55 ± 1 mesh.

≪ Preparation Example 3 &

70% by weight of wheat flour, 22% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 2% by weight of functional ingredients, steam mix to 30% of moisture, and then extruded with an extruder The pellet was prepared by molding.

The squall pellets were dried to a water content of 9% and aged at 7 ± 0.5 ° C. for 24 hours.

The aged zucchini-shaped pellets were gelatinized and expanded for 5 minutes with hot salt baked at 240 ± 10 ° C. in a parching machine, and then coated with syrup containing Cheongyang pepper sauce to prepare a spicy snack.

In the above functional ingredients, the juniper fruit powder was steamed for 30 minutes with steam at 100 ° C., and then pulverized to obtain a particle size of 55 ± 1 mesh.

≪ Test Example 1 >

In Preparation Examples 1 to 3, the sensory test of the preference for each of the spicy snacks prepared by adding the spicy ingredients to different processes was measured and the results are shown in Table 1 below.

The sensory test of the preference for the spicy snack was measured for 20 panelists (10 men and women each) with more than 3 years of experience in the food field.

Comparison of Product Preference by Spicy Ingredient Addition Process Item Spicy Ingredient Addition Process Sensory evaluation * Production Example 1 Addition in pellet production +++++ Production Example 2 Seasoning addition +++ Production Example 3 Syringe coating +++

* Sensory evaluation of the spicy snacks prepared in Preparation Examples 1 to 3 in Table 1 shows the overall opinion of the panel as the number of "+" means that the sensory of the preference for the spicy snacks is excellent.

In Table 1, the product preference for the time point of the addition of the spicy yangyang pepper was added to the spicy raw material during the seasoning process during the manufacture of snacks (Preparation Example 2) or pellets rather than in the syrup coating process (Preparation Example 3) The highest preference was given to the group added during manufacture (Manufacturing Example 1), and in the opinion of the other, spicy ingredients were the least applied to the consumer when ingested when attached in the seasoning process, and the flavor flavor was lower than that of conventional snacks. The deepest response was the most.

≪ Example 1 >

After mixing 70% by weight of wheat flour, 20% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 1% by weight of squash powder, 1% by weight of red pepper paste, 1% by weight of red pepper powder, 2% by weight of functional ingredients A steam mix was added so as to have a water content of 30%, followed by extrusion molding with an extruder, thereby preparing a pellet shaped pellet.

The squall pellets were dried to a water content of 9% and aged at 7 ± 0.5 ° C. for 24 hours.

The aged squash-shaped pellets were gelatinized and expanded for 5 minutes in a parching machine containing hot salt baked at 240 ± 10 ° C., and then the gelatinized and expanded pellets were taken out of the pachining machine to make Chongyang pepper sauce seeds. Spicy flavoring was sprayed to prepare a spicy snack.

In the above functional ingredients, the juniper fruit powder was steamed for 30 minutes with steam at 100 ° C., and then pulverized to obtain a particle size of 55 ± 1 mesh.

<Example 2>

After mixing 70% by weight of wheat flour, 20% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 1% by weight of squash powder, 1% by weight of red pepper paste, 1% by weight of red pepper powder, 2% by weight of functional ingredients A steam mix was added so as to have a water content of 30%, followed by extrusion molding with an extruder, thereby preparing a pellet shaped pellet.

The squall pellets were dried to a water content of 9% and aged at 7 ± 0.5 ° C. for 24 hours.

The aged squash-shaped pellets were gelatinized and expanded for 5 minutes in a parching machine containing hot salt baked at 240 ± 10 ° C., and then the gelatinized and expanded pellets were taken out of the pachining machine to make Chongyang pepper sauce seeds. Spicy flavoring was sprayed to prepare a spicy snack.

In the above functional ingredients, the juniper fruit powder was steamed for 30 minutes with steam at 100 ° C., and then pulverized to obtain a particle size of 55 ± 1 mesh.

The spicy syrup used was a syrup mixed with 100 parts by weight of Chongyang pepper sauce with respect to 100 parts by weight of maple syrup.

<Example 3>

After mixing 70% by weight of wheat flour, 20% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 1% by weight of squash powder, 1% by weight of red pepper paste, 1% by weight of red pepper powder, 2% by weight of functional ingredients A steam mix was added so as to have a water content of 30%, followed by extrusion molding with an extruder, thereby preparing a pellet shaped pellet.

The squall pellets were dried to a water content of 9% and aged at 7 ± 0.5 ° C. for 24 hours.

The aged squall-shaped pellets were added to cooking oil in a fryer heated at 200 ± 5 ° C. to gelatinize and swell for 5 minutes, and then the gelatinized and expanded pellets were taken out of the fryer to prepare Chongyang pepper sauce seasoning. A spicy snack was prepared by spraying the seasoning liquid.

In the above functional ingredients, the juniper fruit powder was steamed for 30 minutes with steam at 100 ° C., and then pulverized to obtain a particle size of 55 ± 1 mesh.

<Example 4>

After mixing 70% by weight of wheat flour, 20% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 1% by weight of squash powder, 1% by weight of red pepper paste, 1% by weight of red pepper powder, 2% by weight of functional ingredients A steam mix was added so as to have a water content of 30%, followed by extrusion molding with an extruder, thereby preparing a pellet shaped pellet.

The squall pellets were dried to a water content of 9% and aged at 7 ± 0.5 ° C. for 24 hours.

The aged squall-shaped pellets were added to cooking oil in a fryer heated at 200 ± 5 ° C. to gelatinize and swell for 5 minutes, and then the gelatinized and expanded pellets were taken out of the fryer to prepare Chongyang pepper sauce seasoning. A spicy snack was prepared by spraying the seasoning liquid.

In the above functional ingredients, the juniper fruit powder was steamed for 30 minutes with steam at 100 ° C., and then pulverized to obtain a particle size of 55 ± 1 mesh.

The spicy syrup used was a syrup mixed with 100 parts by weight of Chongyang pepper sauce with respect to 100 parts by weight of maple syrup.

<Example 5>

After mixing 70% by weight of wheat flour, 20% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 1% by weight of squash powder, 1% by weight of red pepper paste, 1% by weight of red pepper powder, 2% by weight of functional ingredients A steamy snack was prepared in the same manner as in Example 1, except that a steam mix was formed to have a water content of 30%, followed by rolling by a rolling molding machine to prepare a pellet shaped pellet.

<Example 6>

After mixing 70% by weight of wheat flour, 20% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 1% by weight of squash powder, 1% by weight of red pepper paste, 1% by weight of red pepper powder, 2% by weight of functional ingredients A steamy snack was prepared in the same manner as in Example 2, except that a steam mix was added so as to have a water content of 30%, followed by rolling by a rolling molding machine to prepare a pellet shaped pellet.

&Lt; Example 7 >

After mixing 70% by weight of wheat flour, 20% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 1% by weight of squash powder, 1% by weight of red pepper paste, 1% by weight of red pepper powder, 2% by weight of functional ingredients A steamy snack was prepared in the same manner as in Example 3, except that a steam mix was formed to have a water content of 30%, and then roll-molded with a rolling molding machine to produce pellets.

&Lt; Example 8 >

After mixing 70% by weight of wheat flour, 20% by weight of corn starch, 2% by weight of white sugar, 3% by weight of squid powder, 1% by weight of squash powder, 1% by weight of red pepper paste, 1% by weight of red pepper powder, 2% by weight of functional ingredients A steamy snack was prepared in the same manner as in Example 4, except that a steam mix was added to a water content of 30% and then roll-molded with a rolling molding machine to produce a pellet shaped pellet.

&Lt; Test Example 2 &

Each of the spicy snacks prepared in Examples 1 to 8 was used as the experimental group, and the commercial and commercial snacks (product name: Shrimp Can, Manufacturer: Nongshim Co., Ltd.) were used as the control group. The sensory test of the overall acceptability was measured and the results are summarized in Table 2 below.

The sensory evaluation of the overall preference of the experimental and control groups was measured for 20 panelists (10 men and women each) with more than 3 years of experience in the food field.

Sensory evaluation of experimental group and control Item Overall preference Remarks Example 1 +++++ Good overall taste due to sweet, salty and spicy taste Example 2 ++++ Good overall taste due to sweet, salty and spicy taste Example 3 ++++ Good overall taste due to sweet, salty and spicy taste Example 4 ++++ Good overall taste due to sweet, salty and spicy taste Example 5 ++++ Good overall taste due to sweet, salty and spicy taste Example 6 ++++ Good overall taste due to sweet, salty and spicy taste Example 7 ++++ Good overall taste due to sweet, salty and spicy taste Example 8 +++++ Good overall taste due to sweet, salty and spicy taste Control +++ The overall taste is good, but mainly sweet and salty, so I feel like I'm missing something

* The overall acceptability and remarks for the experimental and control in Table 2, the sensory evaluation indicates the panel's overall opinion, the greater the number of "+" means that the sensory test of the overall acceptability for the snack is excellent.

As shown in Table 2, the spicy snack of the present invention is not only excellent in functionality compared to the conventional snack, mainly showing the saltiness, sweet taste, it is considered to be commercially useful when commercialized because it shows a taste that goes well with the spicy, salty and sweet taste.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

The method of manufacturing a spicy snack of the present invention can be extended to a new eating class to consumers who like spicy taste, and to promote the consumption of agricultural and aquatic products, such as spicy raw materials used in the manufacture of spicy snacks to produce a spicy raw material and / or There is also industrial applicability as it can also contribute to economic benefits for the region.

Claims (5)

60 to 70% by weight of wheat flour, 15 to 25% by weight of starch, 0.1 to 2% by weight of refined salt, 1 to 5% by weight of sugar, 0.5 to 10% by weight of seafood powder; 0.5 to 5% by weight of one or more spicy ingredients selected from red pepper powder, red pepper powder, mustard powder and 1 to 5% by weight of any one or more functional ingredients selected from juniper fruit powder and golden cherry powder Steam-mixing the snack dough comprising a water content to 30 ± 2% of the dough and obtaining pellets by rolling or extrusion molding;
Drying the pellets to a water content of 9 ± 1% and then aging for 12 to 36 hours at 4 to 10 ° C .;
The aged pellets are put into a fryer containing cooking oil of 200 ± 10 ° C. to inflate and gelatinize the pellets for 2 to 5 minutes, or a parching machine containing a heat medium of salt baked at 240 ± 10 ° C. (parching) is passed for 5 to 10 minutes to inflate and gelatinize the pellet, hot taste seasoning (hot taste seasoning) containing any one or more selected from red pepper, red pepper paste, mustard or at least one selected from red pepper, red pepper paste, mustard Method for producing a spicy snack comprising the step of coating the containing hot taste syrup (hot taste syrup). delete The method of claim 1,
Hot taste seasoning is any one or more sources selected from red pepper sauce, red pepper paste sauce and mustard sauce;
Hot taste syrup (hot taste syrup) is a syrup containing 50 to 100 parts by weight of any one or more sources selected from red pepper sauce, red pepper paste sauce, mustard sauce with respect to 100 parts by weight of the syrup. The method of claim 1,
Starch is at least one selected from corn starch, potato starch, sweet potato starch, rice starch, wheat starch, tapioca starch;
Sugars include sugar, glucose, fructose, malt, syrup, dextrin, maltose, malto-oligosaccharide, isomaltooligosaccharide, cello-oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito-oligosaccharide, xyl-oligosaccharide, honey Propolis, trehalos, stevioside, aspartame, sorbitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, At least one selected from inositol, erythritol, paratinose, and quercitol;
The seafood powder is any one or more selected from squid powder, squash powder, octopus powder, octopus powder, decay powder, shellfish powder;
Hot pepper powder is a spicy raw material is a method of producing a hot pepper snack, characterized in that the pepper powder obtained from a pepper having a scoville heat unit (SHU) of 100 to 50,000. Claims 1, 3 and 4 of the spicy snack prepared by the method of any one selected from claims.