KR20020022991A - A method for snack using pork rinds - Google Patents
A method for snack using pork rinds Download PDFInfo
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- KR20020022991A KR20020022991A KR1020000055615A KR20000055615A KR20020022991A KR 20020022991 A KR20020022991 A KR 20020022991A KR 1020000055615 A KR1020000055615 A KR 1020000055615A KR 20000055615 A KR20000055615 A KR 20000055615A KR 20020022991 A KR20020022991 A KR 20020022991A
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- oil
- pork
- shortening
- pellets
- snack
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- 238000000034 method Methods 0.000 title claims abstract description 32
- 235000015277 pork Nutrition 0.000 title claims abstract description 23
- 235000011888 snacks Nutrition 0.000 title claims abstract description 22
- 241000283690 Bos taurus Species 0.000 title abstract 6
- 239000003921 oil Substances 0.000 claims abstract description 26
- 239000008188 pellet Substances 0.000 claims abstract description 19
- 238000004904 shortening Methods 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 8
- 210000001015 abdomen Anatomy 0.000 claims abstract description 3
- 235000019198 oils Nutrition 0.000 claims description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 5
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 4
- 239000010949 copper Substances 0.000 claims description 4
- 229910052802 copper Inorganic materials 0.000 claims description 4
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- 239000000463 material Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 210000002445 nipple Anatomy 0.000 claims 1
- 238000005453 pelletization Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 102000008186 Collagen Human genes 0.000 abstract description 3
- 108010035532 Collagen Proteins 0.000 abstract description 3
- 229920001436 collagen Polymers 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 description 8
- 150000001720 carbohydrates Chemical class 0.000 description 8
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
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- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001841 cholesterols Chemical class 0.000 description 1
- 238000012777 commercial manufacturing Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021149 fatty food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
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- 230000002459 sustained effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
Abstract
Description
본 발명은 돈피를 원료로 사용한 스낵의 제조방법에 관한 것이다.The present invention relates to a method for producing a snack using pork skin as a raw material.
좀더 구체적으로는 돈피를 본 발명의 제조방법으로 가공하여 조직이 연한 일반스낵으로 활용하게 하는 한편 고단백이면서 탄수화물이 전혀 없는 성분을 이용하여More specifically, the pork skin is processed by the manufacturing method of the present invention so that the tissue is used as a soft general snack, while using a high protein, carbohydrate-free component
다이어트에도 적합한 고기능 스낵을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a high-performance snack suitable for diet.
본 발명에 의한 돈피스낵의 다이어트 효과에 대해 기술하면 일반적으로 다이어트는 체중을 조절하기 위해 저지방 저칼로리 다이어트 식품을 섭취하거나 또는 육류와 기름진 음식만을 섭취하고 탄수화물의 섭취를 극도로 제한하는 것이다.When describing the diet effect of the donpisnak according to the present invention in general, the diet is to consume a low-fat low-calorie diet food or to eat only meat and fatty foods and to limit the intake of carbohydrates.
전자의 방법은 종래의 다이어트의 방법이고, 후자의 방법은 근래에 유행하는 황제다이어트의 방법이다.The former method is the method of a conventional diet, and the latter method is the method of the emperor diet which is popular in recent years.
상기 방법들은 다같이 탄수화물을 제한함으로써 체중조절에 열쇠를 쥐고 있는 인슐린 생성을 자극하는 혈당이 억제되고, 이에 따라 신체에너지 연료로 체내 지방을 쓰게 됨으로써 체중이 감량되는 것으로서, 지금까지 제조된 다양한 다이어트식품은 대부분 식물성 원료인 곡물류의 배함으로 이루어져 상당량의 탄수화물을포함하고 있기 때문에 탄수화물의 섭취를 억제하여 체중감량을 조절하는 효과를 제대로 발휘할 수 없었다.The above method is to limit the carbohydrates to suppress the blood sugar that stimulates the production of insulin, which is the key to weight control, and thus to lose weight by using the body fat as a body energy fuel, various diet foods produced so far Since most of the carbohydrates contain a significant amount of carbohydrates made from cereals, which are vegetable raw materials, it was not possible to properly control the weight loss by suppressing the intake of carbohydrates.
한국특허공고 제90-17508호에 돈피를 수욕에서 침지하거나 냉동후 분쇄한 돈피를 압출성형기에서 압출하고, 유탕에서 팽화시킨 스낵의 제조방법이 알려져 있으나, 이 기술은 탈지 공정을 오토클레브에 행하지 않으므로서 콜라겐의 변성을 방지하여 단백질의 손실을 방지하고, 팽화율이 좋은 스낵을 제조하는 것으로 압력에 의해 돈표피를 팽화시켜 일반적인 스낵을 제조하는 것이나, 스낵처리 전단계에서의 냉동과정과 압력과정을 거침으로서 지속적인 성분유지 또는 조직 유화효과를 크게 기대 할 수 없는 문제점이 있었다.Korean Patent Publication No. 90-17508 discloses a method for producing a snack in which pork skin is immersed in a water bath or frozen and ground after being extruded in an extruder and swelled in milk bath, but this technique does not perform a degreasing process in an autoclave. By preventing denaturation of collagen, protein loss is prevented, and snacks with good swelling rate are manufactured. In general, snacks are prepared by swelling the cuticle under pressure. As a roughness, there was a problem that the expectation of sustained ingredient retention or tissue emulsification effect could not be greatly expected.
본 발명은 상기와 같은 종래의 문제점을 개선시키기 위한 것으로서 목적은 그 동안 식용으로서 활용도가 낮은 돈피를 쇼트닝 오일이나 동,식물유지로 원료의 수분/지방의 추출과 함께 돈피의 섬유조직 유화를 도모하여 반제품을 만든 후 재차 고온 가열된 쇼트닝 오일이나 동,식물유지 또는 소금을 사용하여 팽화시켜 일반인들이 쉽게 즐길 수 있도록 조직을 연하고 부드럽게 만들어 일반스낵으로 활용할 수 있게 함과 더불어 고단백 무탄수화물성분의 특징을 이용하여 다이어트스낵으로도 활용될 수 있는 돈피스낵을 가공하는 기술을 제공하는 것이다.The present invention is to improve the conventional problems as described above, the purpose is to emulsify the fibrous tissue of pork skin with extraction of moisture / fat of the raw material with shortening oil or copper, plant maintenance for low utilization of pork as food After making the semi-finished product, it is swelled by using hot-heated shortening oil, copper, vegetable oil or salt to soften and soften the tissue so that the general person can easily enjoy it and use it as a general snack. It is to provide a technology for processing pork pisces that can be used as a diet snack.
상기 목적을 달성하기 위한 기술적 구성으로서 본 발명의 제1공정은 돈피중 등부위 또는 배부위 표피를 절단기기를 이용하여 돈표피에 붙어있는 돈지방을 분리한 후 금속탐지기로 금속물질이 있는지 여부를 조사한다.As a technical configuration for achieving the above object, the first step of the present invention is to examine the presence or absence of a metallic material with a metal detector after separating the pig fat attached to the skin of the pig skin using a cutter to cut the skin of the back or belly of the pig skin. do.
제2공정은 화염기기를 이용하여 돈표피의 털을 제거하고, 이 물질을 제거하기 위하여 물세척을 한다.In the second process, the hair of the cuticle is removed using a flame device and washed with water to remove the substance.
제3공정은 성형절단기를 사용하여 원료 제품성형을 하고, 제품의 종류에 따라 원하는 형태로 절단기로 절단한다.In the third process, the raw material is molded using a molding cutter and cut into a desired shape according to the type of product.
제4공정은 쇼트닝(Shortening) 오일 또는 동식물성 유지와 가열건조기기를 이용하여 펠렛트(Pellet:돈피스낵의 반제품)로 가공한다.The fourth process is processed into pellets (semi-finished products of pork slices) using shortening oil or animal or vegetable fats and oils and drying equipment.
제5공정은 펠렛트를 쇼트닝(Shortening) 오일 또는 동식물성 유지에 넣어 고온 가열하거나 소금을 열매체로 사용하여 급가열하여 팽창시킨다.In the fifth process, the pellets are put into shortening oil or animal or vegetable fats, heated at high temperature, or rapidly heated using salt as a heat medium to expand.
이하, 상기공정에 의거하여 상세히 설명하면 다음과 같다.Hereinafter, it will be described in detail based on the above process.
전처리 공정인 제1-제3공정을 걸친 돈표피는 아래의 방법으로 펠렛트를 가공한다.The cuticles which have been subjected to the pre-treatment step 1 to 3 are processed into pellets by the following method.
성형이 끝난 반제품을 돈유에 넣어 70-120'C에서 1-9시간 가열하여 돈표피속에 들어 있는 수분과 지방을 추출하고 돈피의 섬유질을 조직을 부드럽게 한다음, 가열건조기기에 넣어 60-160'C의 열풍으로, 30분 내지 6시간 건조하면 짙은 적갈색의 펠렛트가 만들어진다.The finished semi-finished product is put into pork oil and heated at 70-120'C for 1-9 hours to extract the moisture and fat contained in the cuticle and soften the fiber of pork skin, and then put it in a heat-drying machine. With hot air of C, drying for 30 minutes to 6 hours produces a dark reddish brown pellet.
상기 쇼트닝 오일에서의 가열온도가 70'C이하인 경우에는 수분이 추출되지 않아 돈표피가 거의 수축이 안되며, 120'C이상인 경우에는 기포가 발생하여 펠렛트를 스낵으로 제조하기 위하여 고온가열 팽창시킬 때 팽창율이 적어 조직이 딱딱한 스낵이 만들어지는 문제점이 있으므로 이 온도범위에서 가열하여야 수분과 지방 추출 효과와 동시에 조직유화가 잘 되면서 최종스낵제조과정에서 스낵을 부드럽게 할 수 있다. 바람직하게는 85-105℃가 좋고, 돈피원료에서 펠렛트로의 가공과정에서의When the heating temperature in the shortening oil is 70'C or less, the moisture is not extracted and the cuticle is hardly contracted. When the heating temperature is 120'C or higher, bubbles are generated and the high temperature heat expansion to produce the pellet as a snack. There is a problem that the tissue is hard to make a snack because of the low expansion rate, it is necessary to heat at this temperature range so that the tissue can be emulsified at the same time as the effect of extracting moisture and fat can be softened in the final snack manufacturing process. Preferably 85-105 ℃ is good, in the process of processing raw materials from pig
수축비츌은 45-55%이다.Shrinkage ratio is 45-55%.
가열시간도 1-9시간 동안 가열하는 것이 좋으나 바람직하게는 3-4시간 동안 가열하는 것이 가장 경제적이다. 여기서 쇼트닝 대신 돈유, 팜유등의 동,식물성유지를 사용하여 가열할 수도 있다.The heating time is also preferably heated for 1-9 hours, but preferably 3-4 hours. Here, instead of shortening, it may be heated using copper and vegetable oils such as pork oil and palm oil.
쇼트닝 오일 또는 동식물성 유지로 1차 가열된 펠레트(Pellet)을 건조시키는 과정에서 가열건조기의 가열온도를 70'C이하로 하는 경우에는 수분과 유분 추출이 안되어 건조가 어렵고, 160'C 이상인 경우에는 기포가 발생하여 원하는 제품을 얻을 수 없다. 가열 시간도 1시간 이하의 경우에는 건조가 안되고, 9시간 이상의 경우에는 기포발생이나 상업제조시의 제조효율성이 떨어지는 문제점이 있기 때문에 이 온도범위와 가열 시간이 적당하나, 바람직한 온도는 95-145℃이고 가열시간은 2-5시간이다. 완성된 펠렛트는 고체 상태이고 수분함유량은 1~9%이며 진한 적갈색이다.If the heating temperature of the heat dryer is below 70'C during drying of pellets heated primarily with shortening oil or animal and vegetable oil, it is difficult to dry due to the inability to extract moisture and oil. There is a bubble, and the desired product cannot be obtained. If the heating time is less than 1 hour, the drying is not possible, and if the drying time is 9 hours or more, there is a problem of poor foaming efficiency or manufacturing efficiency during commercial manufacturing, so this temperature range and heating time are suitable, but the preferred temperature is 95-145 ° C. And heating time is 2-5 hours. The finished pellets are solid, water content is 1-9%, dark reddish brown.
상기 제4공정에 의해 제조된 돈피스낵 반제품인 펠렛트는 다음의 세가지 방법으로 완제품인 돈피스낵을 제조한다.(제5공정)The pellet, which is a semi-finished product of pork slices prepared by the fourth process, produces the finished product pork slices in the following three ways.
첫 번째는 쇼트닝 오일 또는 동,식물성유지를 사용하여 팽창시키는 방법으로서 쇼트닝 오일에 상기 제4공정에 의해 제조된 펠렛트를 고온기름 가열기에 넣고The first is a method of expanding using shortening oil or animal and vegetable oil. The pellets prepared by the fourth process are added to the high temperature oil heater in the shortening oil.
150-240'C로 15-95초 동안 가열, 팽창시키며 펠렛트는 450-2100% 팽창하게 된다. 이때 가열온도를 150'C 이하로 하는 경우에는 튀겨지지 않아 팽창시키기 어렵고 240'C 이상인 경우에는 기름이 타기 시작하는 문제점이 있다. 가열시간은 15초 이하인 경우에는 팽창율이 좋지 않거나 튀겨진 스낵이 딱딱하다는 문제점이 있으며 95초 이상인 경우에는 팽창후 수축현상이 있다는 문제점이 있다.Heat and expand at 150-240'C for 15-95 seconds and pellets expand at 450-2100%. At this time, when the heating temperature is 150'C or less, it is difficult to swell because it is not fried, and when it is 240'C or more, oil starts to burn. If the heating time is 15 seconds or less, there is a problem that the expansion rate is not good or the fried snack is hard, and in the case of 95 seconds or more, there is a problem of shrinkage after expansion.
따라서 이 온도범위와 시간은 좋으나 바람직한 온도는 165-220'C이고 가열시간은 35-75초이다.Therefore, this temperature range and time is good, but the preferred temperature is 165-220'C and the heating time is 35-75 seconds.
두 번째는 쇼트닝 등의 기름을 사용하지 않고 소금을 열매체로 사용 급가열 팽창시키는 방법으로서 펠렛트를 고온소금가열기에 넣고 150-240'C로 15-95초동안 소금과 섞여있는 펠렛트를 급가열하여 팽창 시킨다. 이 경우 펠렛트는 소금에 완전히 잠겨있어야 한다. 가열온도 150'C이하 가열시간 15초 이하인 경우에는 팽창되지 않고 240'C이상 이상인 경우에는 열매체인 소금이 타버리므로 상기 가열온도와 시간이 좋으나 바람직하게는 가열온도는 185-235'C 가열시간은 25-59초 사이가 가장 좋다.The second method is to use salt as a heat medium without using oil such as shortening. It is a method of rapidly expanding and expanding. Pellets are put into a high-temperature salt heater and rapidly heated to pellets mixed with salt for 15-95 seconds at 150-240'C. Inflate it. In this case the pellet should be completely submerged in salt. The heating temperature is 150 ° C or less. The heating time is 15 seconds or less. If the heating temperature is more than 240'C or more, the heat medium salt burns. The heating temperature and the time are good, but the heating temperature is preferably 185-235'C. The best is between 25 and 59 seconds.
세번째는 돈피원료를 분쇄하여 건조하거나 건조한 돈피를 분쇄하여 분말로 만든 후 접착매체물질과 혼합하여 성형한 후 쇼트닝오일 또는 동식물성 유지에서 150-240'C로 15-95초 동안 가량 튀겨서 스낵을 제조하거나 소금을 열매체로 사용하여 150-240'C로, 15-95초 동안 가량 가열하여 팽창시켜 스낵을 만들 수 있다.Third, crush the dried pork skin or dry the dried pork skin to make powder and then mix it with adhesive media material and then fry it for 15-95 seconds at 150-240'C in shortening oil or animal or vegetable fat to make snack. Alternatively, the salt can be heated to 150-240'C, heated for 15-95 seconds and expanded to form a snack.
제1공정 내지 제5공정에 의해 제조된 팽창된 제품은 조미드럼에 넣어 소금과 함께 조미하거나 스모크쳄버를 이용하여 훈제향이 나도록 조미하고, 일반포장 또는 질소포장을 하여 완제품을 제조한다.The expanded products prepared by the first to fifth processes are seasoned with salt or seasoned with smoke or smoked flavor using smoke chamber, and finished or manufactured by general packaging or nitrogen packaging.
상기 제조 방법에 의해 제조된 스낵은 아래표와 같이 주성분이 단백질과 지방으로 이루어져 있으며, 탄수화물을 전혀 포함하고 있지 않는 것을 알 수 있어, 누구나 즐길 수 있는 일반스낵이면서 다이어트용으로 적합하여 체중조절 효과를 달성할 수 있다.Snack prepared by the manufacturing method is a main ingredient consisting of protein and fat as shown in the table below, it can be seen that it does not contain any carbohydrates, it is a general snack that everyone can enjoy and is suitable for diet to improve the weight control effect Can be achieved.
⊙ 제품의 주요성분표⊙ Main ingredient list of the product
이상에서 상세히 설명한 바와 같이 본 발명에 의해 제조된 스낵은 일반스낵으로 활용될 수 있음은 물론이며 주요성분이 단백질과 지방으로만 이루어져 있고, 탄수화믈을 전혀 포함하고 있지 않아, 본 발명의 스낵을 섭취할 경우 현대인의 영원한 고민인 체중조절 효과를 발휘할 수 있을 뿐만 아니라 콜라겐성분을 다량 함유하고 있어 면역기능을 높여주고 암예방의 효과를 기대 할 수 있다는 점이 있을 수 있다 하겠다.As described in detail above, the snack prepared according to the present invention can be used as a general snack, of course, the main ingredient is composed only of protein and fat, and does not contain any carbohydrates. Ingestion can not only exert weight control effect, which is an eternal worry for the modern man, but also contains a large amount of collagen, which may increase the immune function and anticipate the effects of cancer prevention.
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| KR100413246B1 (en) * | 2002-03-15 | 2004-01-03 | 사명식 | Diet snack using pig skin |
| KR100419083B1 (en) * | 2002-04-04 | 2004-02-18 | 사명식 | Diet snack using pig skin |
| WO2018147708A1 (en) * | 2017-02-13 | 2018-08-16 | 김유택 | Pork processed product containing highly concentrated pork-derived collagen and manufacturing method therefor |
| KR20210004478A (en) * | 2019-07-04 | 2021-01-13 | 윤미영 | Method for manufacturing snacks for dogs |
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