KR101435434B1 - Snack comprising improved hygroscopicity seafood powder and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a snack containing seafood powder and a method of preparing the snack, and more particularly to a method for producing a snack, comprising adding and mixing seafood powder to the snack ingredient To a method of manufacturing a snack including seafood powder and a snack produced by the method.

Description

[0001] The present invention relates to a snack containing an improved seafood powder having improved hygroscopicity and a method for producing the same,

The present invention relates to a snack containing seafood powder having improved moisture absorption and a method for producing the snack, and more particularly, to a method for producing a snack, comprising adding and mixing seafood powder to a snack ingredient And a snack produced by the method. The present invention relates to a method for producing a snack including a seafood powder with improved hygroscopicity and a snack produced by the method.

Sweets are mainly sweet and salty, and are one of the favorite foods.

There are various types of confectionery, and depending on the place of manufacture, it is divided into Korean and Chinese. Usually, flour is made of flour with low gluten content, so there are many crispy texture sweets.

Definition of confectionery in Korea refers to confectionery, candy, chewing gum, and ice cream processed by adding other food or food additives to the main raw material such as vegetable raw materials, and the double confectionery is produced by baking, puffing, Processed or added with food or food additives, such as biscuits, wafers, cookies, crackers, snacks, and snacks.

Snack production methods include rolling and extrusion, and their main processes are as follows.

A rolling snack using rolling is a method of manufacturing a snack by manufacturing a thin sheet of a raw material such as wheat flour and corn flour by using a roller or the like and then drying and cutting the pellet having a predetermined shape to be.

An extruded snack is a manufacturing method in which a raw material such as wheat flour and corn flour is steam-mixed and then pellets having a specific shape (animal, figure, etc.) are discharged through a specific type of discharge port .

Parching is one of the methods of rolling and extruding the pellets without splashing them into oil and indirectly heating the water in the pellets with indirect heating medium such as hot salt baked at 240 ± 10 ° C in a heated punching machine to instantaneously vaporize Thereby expanding and aging the pellet to produce a snack.

Frying is a method of manufacturing a snack by pelletizing and expanding the pellets by injecting the pellets rolled and extruded into cooking oil in a fryer heated to about 200 캜.

The pellet which is subjected to the peeling or frying process during the production of the above snack and which is gained and expanded is called a collet.

As a prior art related to the present invention, Korean Unexamined Patent Publication No. 2005-110436 discloses a method in which seafood is fried in vacuum freeze-drying at a temperature of -45 캜 to -40 캜 under a high vacuum of 1 mmHg or lower, 30% and a cross head speed of 0.5 mm / sec, and the tearability is 4 - N.

However, since the present invention and the prior art differ from each other in technical characteristics showing the main constitution of the invention, the present invention and the prior art are inventions having different configurations of the invention.

It is an object of the present invention to provide a snack comprising a seafood powder with improved hygroscopicity.

Another object of the present invention is to provide a method for producing a snack comprising a seafood powder with improved hygroscopicity.

In the snack including the seafood powder of the present invention and the method of manufacturing the same, the above-mentioned seafood powder contains the moisture absorption preventing component. Therefore, the snack manufactured using the seaweed powder containing the moisture absorption preventing ingredient prevents the water absorption, It is possible to prevent the caking due to moisture absorption and to suppress the generation of odor as compared with the method of using the liquid raw material in the production of the snack so as to improve the productivity of the snack .

The present invention provides a method for producing a snack comprising wheat flour as a main material, comprising the step of adding seafood powder to wheat flour and mixing the flour, and a method for producing a snack comprising the seafood powder with improved hygroscopicity have.

The present invention can provide a snack containing the seafood powder prepared by the method of manufacturing the snack including the seafood powder with improved hygroscopicity mentioned in the shop.

The snack comprising the seaweed powder of the present invention can be used to prevent water absorption and increase the circulation period, and furthermore, the snack comprising the present invention It is possible to prevent the occurrence of caking due to moisture absorption during the manufacture of snacks and to suppress the generation of odor as compared with a method using liquid raw materials in the production of snacks, thereby improving the productivity of snacks.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a manufacturing process of a snack containing a seafood powder according to the present invention. FIG.
FIG. 2 is a flow chart of a process for producing a seafood powder used in the production of a snack containing the seafood powder of the present invention.

The present invention shows a method for producing a snack containing seafood powder.

The present invention shows a method for producing a snack comprising a seafood powder with improved hygroscopicity.

The present invention relates to a method for producing a snack comprising wheat flour as a main material, which comprises adding seafood powder to wheat flour and mixing the same.

0.01 to 3 parts by weight of purified salt, 5 to 30 parts by weight of saccharides, 1 to 10 parts by weight of seasoning ingredients and 1 to 20 parts by weight of seafood powder are added to and mixed with 100 parts by weight of wheat flour to obtain a mixture containing seafood powder have.

In the above-mentioned mixture containing the seafood powder, the saccharide may be selected from the group consisting of sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulinoligosaccharide, galactooligosaccharide, At least one selected from the group consisting of xylitol, sucralose, honey, propolis, trehalos, stevioside, aspartame and raffinose may be used. .

In the mixture containing the above-described seafood powder, the seasoning raw materials include mushroom powder, potato powder, sweet potato powder, carrot powder, powdered onion, onion powder, kelp powder, seaweed powder, top powder, , Red pepper powder, and brown rice burning powder can be used.

The mixture obtained by adding seafood powder to the wheat flour is mixed with purified water and then rolled or extruded to form a pellet. The pellet is dried and then fired or cored to produce a collet. Seasoning is then performed to produce a seaweed powder Can be produced.

Processes such as the addition of purified water, the molding and drying of pellets by rolling or extrusion, the production of collets by frying or wavening, the seasoning and the like are applied to the mixture obtained by adding and mixing seafood powder to wheat flour, And can be carried out by using the process conditions at the time of manufacturing the snacks. Such process conditions can be selected by a person having ordinary skill in the art to which the present invention is applicable. .

In the above, the seafood powder may be obtained by enzymatically digesting the seafood, pulverizing the seafood, and adding the moisture-absorbing component.

Wherein the seaweed powder is prepared by mixing an seafood product selected from crab, shrimp, pollack, squid, cuttlefish, octopus, octopus, oyster, anchovy, mussel and clam, enzyme and purified water, followed by enzymatic degradation; Filtering and sterilizing said enzymatic degradation product; After sterilization, concentrating and drying to obtain a powder; The powder obtained by adding at least one moisture absorption preventing component selected from corn starch, dextrin and sugar alcohol may be used.

The seaweed powder comprises 60 to 80% by weight of any seafood selected from crab, shrimp, pollack, squid, squid, octopus, octopus, oyster, anchovy, mussel and clam, 0.5 to 2% by weight of enzyme, 19.5 to 40% % And then enzymatically decomposing at 30 to 40 DEG C for 24 to 120 hours; Sterilizing the enzymatic degradation product by filtration and 120 to 130 캜 for 1 to 10 minutes; Sterilizing the powder, freeze-drying the powder to obtain a powder; A powder obtained by adding 10 to 100 parts by weight of at least one moisture absorptive inhibitor selected from corn starch, dextrin and sugar alcohol to 100 parts by weight of the powder may be used.

The enzyme may be selected from protease, bromelain, actinidine, and papain in the preparation of the above-described seafood powder.

In the preparation of the seafood powder, the sugar alcohol is selected from the group consisting of sorbitol, xylitol, mannitol, mannitol, rhamnitol, inositol, erythritol, paratinose, ), And quercitol may be used.

In the production of snacks containing the seafood powder of the present invention, a functional ingredient may be further added to improve the functionality and / or functionality of snacks.

The functional ingredient may be used in an amount of 1 to 5 parts by weight based on 100 parts by weight of the wheat flour.

The above-mentioned functional ingredient may be a gold microspheres (Rosa laevigata Michaux.).

The functional ingredient may be fruit of Trapa japonica ELEROV.

The above-mentioned functional ingredient may be a mixture of gold scales and dried fruit mixed at a weight ratio of 1: 9 to 9: 1.

After removing the foreign matter after washing with water, the above-mentioned nodule is washed with steam of 80 to 100 ° C for 3 to 10 hours, cooled at room temperature for 1 to 3 hours, and then pulverized to 100 to 300 mesh by a pulverizer One can use a squeezer powder.

The above-mentioned dried fruit can be obtained by using a dried fruit powder obtained by a process of obtaining an anchor powder.

In order to achieve the object of the present invention, it is preferable to provide a method for producing a snack comprising a seafood powder according to the above-mentioned conditions, when the method for producing a snack containing the seafood powder of the present invention is carried out under various conditions .

The present invention includes a snack containing a seafood powder prepared by the above-mentioned method.

Hereinafter, the content of the present invention will be described in detail through Production Examples, Experimental Examples, 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 Preparation of seafood powder

The enzymatic degradation product was obtained by mixing 70% by weight of crab, 1.5% by weight of enzyme, and 28.5% by weight of purified water and enzymatically decomposing at 35 ° C for 48 hours to obtain an enzyme decomposition product. The product was filtered with a filter paper, sterilized at 150 ° C for 3 minutes, To obtain crab powder.

To 100 parts by weight of the above crab powder was added 50 parts by weight of a low moisture insoluble component as a moisture absorptive component and mixed to prepare crab powder as a seafood powder.

In the above, the crab was washed with water and then cut into a size of 2 cm.

In the above, protease was used as an enzyme.

In the above, the oligosaccharide having a glucose content (Dextrose Equivalent, DE) of 10 ± 2 was used as the deproteinized sugar.

≪ Preparation Example 2 > Preparation of seafood powder

The enzymatic degradation product was obtained by mixing 70% by weight of crab, 1.5% by weight of enzyme, and 28.5% by weight of purified water and enzymatically decomposing at 35 ° C for 48 hours to obtain an enzyme decomposition product. The product was filtered with a filter paper, sterilized at 150 ° C for 3 minutes, To obtain crab powder.

To 100 parts by weight of the crab powder, 50 parts by weight of dextrin as a moisture absorptive component was added and mixed to prepare crab powder as a seafood powder.

In the above, the crab was washed with water and then cut into a size of 2 cm.

In the above, protease was used as an enzyme.

≪ Preparation Example 3 > Preparation of seafood powder

The enzymatic degradation product was obtained by mixing 70% by weight of crab, 1.5% by weight of enzyme, and 28.5% by weight of purified water and enzymatically decomposing at 35 ° C for 48 hours to obtain an enzyme decomposition product. The product was filtered with a filter paper, sterilized at 150 ° C for 3 minutes, To obtain crab powder.

To 100 parts by weight of the crab powder was added 50 parts by weight of corn starch as a hygroscopicity preventing ingredient and mixed to prepare crab powder as a seafood powder.

In the above, the crab was washed with water and then cut into a size of 2 cm.

In the above, protease was used as an enzyme.

<Experimental Example 1>

The hygroscopicity of the crabgrass powder prepared in Preparation Examples 1 to 3 was measured according to each of the hygroscopic components, and the results are shown in Table 1 below.

The hygroscopicity was measured for each of the crabgrasses prepared in Production Examples 1 to 3 at a temperature of 40 ° C and an average relative humidity of 51.9% for 24 hours (5 points: very good to 0: ) And their results.

Measurement of hygroscopicity of crab powder Item Moisture absorptive component Elapsed time (hr) 0 4 8 24 Production Example 1 Abstinence 5 2 0 0 Production Example 2 dextrin 5 4 3 0 Production Example 3 Corn starch 5 5 5 0

<Experimental Example 2>

As shown in Table 1 of Experimental Example 1, it was found that the anti-hygroscopic effect against the crab powder using corn starch was superior to that using dextrin as the moisture absorption preventing component.

In this experiment, the hygroscopicity of the crab powder prepared in Preparation Example 3 using corn starch as a moisture absorption preventing agent was measured according to the humidity, and it is shown in Table 2 below.

The hygroscopicity of the crab powder according to the degree of humidity was measured for 24 hours at a temperature of 40 ° C and an average relative humidity of 52 to 73% (5 points: very good to 0: hardness) .

Measurement of hygroscopic result of crab powder according to humidity Item Average humidity Elapsed time (hr) 0 4 8 24 Sample 1 52% 5 5 5 0 Sample 2 57% 5 5 5 0 Sample 3 60% 5 5 5 0 Sample 4 73% 5 4 2 0

As a result of comparing the hygroscopicity according to the humidity shown in the above Table 2, the hygroscopicity of the crab powder tended to increase with the increase in humidity, but in the humidity range of 60% or less relative humidity, the crab powder containing corn starch generally Showed a tendency to be hygroscopic.

On the other hand, since the operating time of ordinary snacks does not exceed 8 hours, it was confirmed that the effect of improving the moisture absorption of the seaweed powder using corn starch was excellent within the actual snack operation time.

Preparation Example 4 Preparation of seafood powder

A shrimp powder containing corn starch as a seafood powder was prepared in the same manner as in Preparation Example 3, except that shrimp were used instead of crab.

&Lt; Preparation Example 5 > Preparation of seafood powder

A barley powder containing corn starch as a seafood powder was prepared in the same manner as in Preparation Example 3, except that pollack was used instead of crab, and bromelain was used instead of protease as an enzyme.

In the above, the polished rice was washed with water and the fins, blood and viscera were removed.

&Lt; Preparation Example 6 > Preparation of seafood powder

Squid powder containing corn starch as a seafood powder was prepared in the same manner as in Preparation Example 3, except that squid was used instead of crab, and actinidine was used instead of protease as an enzyme.

&Lt; Preparation Example 7 > Preparation of seafood powder

A shrimp powder containing corn starch as a seafood powder was prepared in the same manner as in Preparation Example 3, except that prawns were used instead of crab, and papain was used as an enzyme instead of protease.

&Lt; Example 1 >

1.5 parts by weight of purified salt, 20 parts by weight of sugar, 2 parts by weight of mushroom powder, 2 parts by weight of potato powder, 2 parts by weight of sweet potato powder, 2 parts by weight of carrot powder, 10 parts by weight of crab powder was added and mixed to obtain a mixture containing crab powder.

40 parts by weight of purified water was added to 100 parts by weight of the wheat flour described above and mixed to obtain a dough for snacking. The dough for snack was mixed with steam mixture A sheet was formed in the rolling process, and then a pellet of 1 cm in length, 5 cm in length, and 2.5 mm in thickness was formed.

The pellets were dried at 30 DEG C to a moisture content of 10%, aged at 5 DEG C for 24 hours, and pelletized for 3 minutes in a fryer containing cooking oil at 200 DEG C to 10 DEG C to expand and gel the pellets, a collet was obtained and 5 parts by weight of onion powder was added to 100 parts by weight of the collet to prepare a snack containing the crab powder of seafood powder.

&Lt; Example 2 >

A snack containing shrimp powder of seafood powder was prepared in the same manner as in Example 1, except that the seaweed powder prepared in Preparation Example 4 was used in place of the crab powder prepared in Preparation Example 3.

&Lt; Example 3 >

A snack containing seaweed powder of seaweed powder was prepared in the same manner as in Example 1, except that the seaweed powder prepared in Preparation Example 5 was used in place of the crab powder prepared in Preparation Example 3.

<Example 4>

A snack containing squid powder of seafood powder was prepared in the same manner as in Example 1, except that squid powder prepared in Preparation Example 6 was used instead of the crab powder prepared in Preparation Example 3 as a seafood powder.

<Test Example>

Snacks containing the seafood powder prepared in Examples 1 to 4 were used as an experimental group, and sensory tests such as taste and taste were conducted using a snack (shrimp crab, Nongshim) sold in the market as a control, Point: very excellent, 4 points: excellent, 3 points: normal, 2 points: slightly poor, 1 point: very poor) and the results are shown in Table 3 below.

The sensory test was conducted on 30 panelists (15 males and females, each having 3 or more years of sensory experience in food).

Sensory test result Item Example 1 Example 2 Example 3 Example 4 Control group flavor 4.1 4.2 4.2 4.2 4.1 Likelihood 4.2 4.3 4.2 4.2 4.1

* In Table 3, the sensory test values such as taste, preference and taste of the snacks containing the seafood powder prepared in Examples 1 to 4 and the snacks of the control group were obtained by dividing the total score of the panel by the number of panels in each sensory test It is rounded to the nearest two decimal places, and the higher the number, the better the sensuality.

As shown in Table 1, the snacks containing the seafood powder prepared in Examples 1 to 4 of the present invention are more competitive than those of the control snacks sold on the market at present, Could know.

&Lt; Example 5 >

1.5 parts by weight of purified salt, 20 parts by weight of sugar, 2 parts by weight of mushroom powder, 2 parts by weight of potato powder, 2 parts by weight of sweet potato powder, 1 part by weight of carrot powder, 1 part by weight of red pepper powder, 10 parts by weight of the crab powder prepared in Preparation Example 3 and 2 parts by weight of the squeeze powder were added and mixed to obtain a mixture containing crab powder.

40 parts by weight of purified water was added to 100 parts by weight of the wheat flour described above and mixed to obtain a dough for snacking. The dough for snack was mixed with steam mixture And an oval-shaped pellet having a height of 2.5 mm was formed by an extrusion process.

The pellets were dried at 30 DEG C to a moisture content of 10%, aged at 5 DEG C for 24 hours, and pelletized for 3 minutes in a fryer containing cooking oil at 200 DEG C to 10 DEG C, a collet was obtained and 5 parts by weight of onion powder was added to 100 parts by weight of the collet to prepare a snack containing the crab powder of seafood powder.

The gold sintered powder was washed with water steam at 95 ° C for 6 hours, cooled at room temperature for 2 hours, and then sieved to 200 ± 5 mesh using a pulverizer. Were used.

&Lt; Example 6 >

A snack containing the crab powder of seafood powder was prepared in the same manner as in Example 5, except that rhizome powder was used instead of the squeezer powder.

The dried fruit powder was washed with water steam at 95 ° C for 6 hours, cooled at room temperature for 2 hours, and then pulverized into 200 ± 5 mesh with a pulverizer. Were used.

&Lt; Example 7 >

A snack containing the crab powder of seafood powder was prepared in the same manner as in Example 5, except that a mixed powder in which gold anchor powder and rhizome powder were mixed at a weight ratio of 1: 1 instead of gold anchor powder was used.

The above-prepared gold squeeze powder was the same as that prepared in Example 5, and the rhizome powder used in Example 6 was used.

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that various modifications and changes may be made thereto without departing from the spirit and scope of the invention.

The snack comprising the seaweed powder of the present invention can be used to prevent water absorption and increase the circulation period, and furthermore, the snack comprising the present invention It is possible to prevent caking due to moisture absorption in the manufacture of snacks and to inhibit the generation of odors in the manufacture of snacks, thereby improving the productivity of snacks, contributing to the development of snack related industries, and thus being industrially applicable .

Claims (5)

In wheat flour,
60 to 80% by weight of any one seafood selected from crab, shrimp, pollack, squid, squid, octopus, octopus, oyster, anchovy, mussel and clam were mixed with 0.5 to 2% by weight of enzyme and 19.5 to 40% by weight of purified water Enzymatic degradation at 30 to 40 DEG C for 24 to 120 hours;
Filtering and sterilizing said enzymatic degradation product;
Sterilizing the powder, freeze-drying the powder to obtain a powder;
Adding 10 to 100 parts by weight of at least one moisture absorptive inhibitor selected from corn starch, dextrin and sugar alcohol to 100 parts by weight of the powder, and adding and mixing the obtained seafood powder. &Lt; / RTI &gt; The method according to claim 1,
A seafood powder having improved hygroscopicity improved by adding 0.01 to 3 parts by weight of purified salt, 5 to 30 parts by weight of saccharides, 1 to 10 parts by weight of seasoning ingredients and 1 to 20 parts by weight of seafood powder to 100 parts by weight of wheat flour &Lt; / RTI &gt; delete 3. The method of claim 2,
The saccharides may be selected from the group consisting of sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulinoligosaccharide, galactooligosaccharide, chitooligosaccharide, xylooligosaccharide, sucralose, At least one selected from the group consisting of honey, honey, propolis, trehalos, stevioside, aspartame, and raffinose;
The seasoning raw material includes at least one selected from mushroom powder, potato powder, sweet potato powder, carrot powder, no powder, onion powder, kelp powder, seaweed powder, top powder, &Lt; / RTI &gt; A snack produced by the method of any one of claims 1, 2 and 4.

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