KR20030033646A - method for making boogak into snack and snack which is made by the method - Google Patents

Abstract

PURPOSE: Provided are a method for making fried kelp into snack and snack made thereby. The fried kelp snack is added with food additives and has extended storage. And acidification is hardly occurred in it. CONSTITUTION: A making method of fried kelp snack comprises the steps of: applying paste to snack ingredients; heat-drying the ingredients at 70-85 deg.C for 4-6 hours; naturally drying the heat-dried ingredients for 1 day; cutting them into a size of 2-3cm; frying the cut pieces in soybean oil at 160-195 deg.C for 2-5 seconds; removing oils therefrom by centrifugation at 2400-3000rpm for 3-7 minutes; and coating with shrimp powder and packing them.

Description

Method for making boogak into snack and snack which is made by the method}

The present invention relates to a method of making a snack using incidence and a snack produced by the method.

Snack means a light meal, lunch box, snack, etc. in a broad sense, and refers to foods that can be lightly eaten in addition to three staples a day.

The concept of snacks generally used means not to burden the stomach, but having a variety of complex tastes and flavors through coating or seasoning, while having organizational properties.

According to the classification of the domestic food process, baking in the oven in biscuits is classified as biscuits and other snacks (oil frying, hot air, fried, etc.). The concept of snack can be divided into broad concept and narrow concept. The broad concept snack refers to all foods that can be easily and easily enjoyed. The snack concept can also be referred to as snack snacks in the confectionary category. have.

In terms of raw materials, wheat and corn are the dominant ingredients, and there are products using vegetables and seafood that make up a small portion of potatoes that are difficult to improve, price and store.

Incidence is a side dish made by the traditional method of applying sesame paste with kelp or sesame leaves and drying it with oil. Since the incidence does not use sugars such as sugar in traditional foods, it can be used as a side dish or corrosion, and is suitable for fiber intake, and can be used as a convenient convenience food and food for emergencies.

These conventional incidences use natural agricultural and aquatic raw materials and adhere to traditional methods at the time of manufacture, eliminating hygienic safety issues, risks and quality degradation that may occur in food additives, residual pesticides, or excessive processing conditions. Have

However, the incidence made by the traditional method described above is due to the rancidity caused by oil, the deterioration of the quality during storage, due to the inability to taste as soon as it is put into the existing snack, and due to the nature of being chewed and lightly chewed. It was difficult to sell it as a snack product.

The present invention has been made to solve the above problems, the additive is added to taste as soon as it is put in the mouth, not chewed lightly chewed, not rancidity, and good shelf life, good embossment The purpose of the present invention is to provide a method for making and selling a product and an incidence made by the method.

1 is an explanatory diagram showing a manufacturing process of making an incidence into snacks according to the present invention;

2 is a graph showing the change in acid value during storage of incidence added with green tea extract,

3 is a graph showing the change of peroxide value during storage of incidence added with green tea extract,

4 is a graph showing the change in hardness during storage of incidence added with green tea extract, and

Figure 5 is a graph showing the change in moisture during storage of incidence added green tea extract.

The present invention to achieve the above object, the step of applying a paste on the dried material to be made in relief; Drying the paste-coated material by hot air at 70 ° C. to 85 ° C. for 4 to 6 hours; Air drying the material dried by hot air for 1 day while dewing on the roadbed to dry it damply; Cutting the damp-dried material so that the largest side is 2 to 3 cm in length; Putting the cut relief material into soybean oil for 2 seconds to 5 seconds at 160 ° C. to 195 ° C .; Putting the fried material in a centrifuge operating at 2400 rpm to 3000 rpm to deoil for 3 to 7 minutes; Coating the deoiled incidence material with a predetermined amount of oyster shrimp powder; And packaging the coated relief material to be insulated and anti-corruption, wherein the grass contains water and glutinous rice flour as main ingredients, and as seasoning material, dried garlic powder or dried ginger powder, white barley shrimp It contains powder and kelp broth, and contains green tea extract as a rancidity retardant.

Hereinafter, a detailed description according to an embodiment of the present invention will be described with reference to FIG. 1.

The material to be incited should have unique aroma, high starch content, excellent puffing, low sugar content, less than 5% water content, high nutrients, and thin thickness. I have a condition. Therefore, the material to be made of relief may be laver, kelp, bukeopo, red pepper, ginseng, perilla, green tea, persimmon leaves, pulp of persimmon, sesame leaf, bellflower, potato and the like.

Here, among the above-mentioned incidence materials, the incidence materials which are not sold through the washing process in the market, for example, the dried bookfish, dried seaweed, and dried seaweed, must be separately washed / dried before the saliva manufacturing process to remove salts. And, this dried bukeopo is a bukeo shell which has been widely consumed as a feed in the past. This bukeo shell is soft and well seasoned and is preferable as an incidence material. In addition, it is preferable that the laver, kelp, bukeopo, red pepper, ginseng, bellflower, and potato, which are large enough to be snacked, are folded or cut to a certain size before the glutinous rice paste application process described later, and It is preferable that the surface of the above-mentioned incidence material is coated with 100 ° C. water or brine before applying the glutinous rice, ginseng and bellflower to the glutinous rice paste, which will be described later.

First, as shown in Figure 1, apply glutinous rice paste to the material to be made in relief.

The glutinous rice paste is added to the glutinous rice flour by seasoning of 1 to 8% of fresh garlic chopped or dried ginger powder, 1 to 8% of white barley shrimp powder and 1 to 8% of kelp broth as seasoning to water, and 0.1 to 1.0% of green tea extract as a weight-to-water ratio is added to glutinous rice flour as a rancidity retardant, and the mixture is mixed with water heated to 100 ° C such that the mixing ratio of glutinous rice flour and water is 1: 3, and then the mixture is mixed with 15 It is made by stirring for 20 minutes.

The green tea extract, for example, is a 10 liter concentrate obtained by putting 6 kg of green tea together with 200 l of water into an extractor at a temperature of 45 ° C. to 50 ° C. and vacuum at 70 mm Hg.

After the glutinous rice paste is applied to the material to be embossed, the glutinous rice paste-coated material is dried by hot air at 70 ° C. to 85 ° C., preferably at 80 ° C. for 4 to 6 hours, preferably 5 hours.

The material dried by hot air is naturally dried on the road for 1 day. In natural drying, the material dries wet by dewing on the natural drying material. The reason for the dryness of the ingredients is to make puffing good during the frying process so that they do not remain in the mouth even when chewed lightly, to have a crunchy feeling when chewing, and to prevent the dried material from breaking during cutting. To do that.

The damp-dried material is cut to a predetermined size, for example 2 to 3 cm in length of the largest one side.

The material cut into the predetermined size is placed in soybean oil and fried at 160 ° C to 195 ° C, preferably at 185 ° C for 2 to 5 seconds. If the cut material is fried at a frying temperature of 160 ° C. or less, the fried material may have a feeling of crunch when chewed, and thus cannot provide a chewing feeling such as a snack.

Incidence material fried in soybean oil is placed in a centrifuge operating at 2400 rpm to 3000 rpm to deoil for 3-7 minutes.

The deoiled incidence material is optionally coated with a predetermined amount of parsley shrimp and then packaged to be adiabatic and anti-corrosive. Since the method of packaging to ensure that the thermal insulation and anti-corruption is already well known, detailed description is omitted here.

The green tea extract has the effect of inhibiting fatty acidization, the effect of inhibiting the growth of microorganisms, and known caries prevention effect, to prove this. An example of experiments in an incubator (thermostat) at 50 ° C, which is a bad condition, by packaging the reliefs made according to the present invention with an aluminum laminate film is shown in FIGS. 2 to 5.

The present invention improves the process of processing and storage of traditional foods by the method configured as described above, thereby producing high value-added products that can be consistently secured by high-quality consumers by high-quality and hygienic management and tailored to the taste of consumer preferences. With the development of various traditional foods, the production of processed foods made from our agricultural and marine products is possible throughout the year, resulting in continuous production and measures against agricultural seasons, idle labor in farming and fishing villages, labor force of women and elderly people It can be used to contribute to the increase of employment opportunities in the seabed and the enhancement of rural society.

Claims (4)

Applying glue to the dried material to be embossed, Drying the paste-coated material by hot air at 70 ° C. to 85 ° C. for 4 to 6 hours, Drying by drying the material dried by hot air for 1 day while dewing on the road, Cutting the damp dried material so that the largest side is 2 to 3 cm in length, Putting the cut relief material into soybean oil for 2 seconds to 5 seconds at 160 ° C. to 195 ° C., Putting the fried relief material in a centrifuge operated at 2400 to 3000 rpm for 3 to 7 minutes to deoil, Coating the deoiled incidence material with a predetermined amount of oyster shrimp powder, and Packaging the coated relief material to be insulated and anti-corruption, Here, the grass contains water and glutinous rice flour as main ingredients, chopped raw garlic powder or dried ginger powder, white barley shrimp powder and kelp broth as seasoning materials, and green tea extract as a rancid retardant. How to make a snack using the reliefs characterized in that. According to claim 1, wherein the grass is glutinous rice flour as seasoning 1 to 8% dried garlic powder or dried ginger powder, 1 to 8% white barley shrimp powder and 1 to 8% kelp broth as weight percent of water. And 0.1 to 1.0% of green tea extract as a weight percent to water was added to the glutinous rice flour as a rancidity-retardant, and then mixed with glutinous rice flour and water in a water heated up to 100 ° C. to be 1: 3. , The mixture is made by stirring for 15 to 20 minutes, Here, the green tea extract is a method of making a snack using the incidence, characterized in that the extract of 10ℓ obtained by depressurizing 6kg with 200L of water in an extractor at a temperature of 45 ℃ to 50 ℃ and a vacuum degree of 70mmHg. According to claim 1, wherein the material to be made of incidence is any one of seaweed, kelp, bukeopo, red pepper, ginseng, perilla, green tea, persimmon leaf, pulp of sesame, sesame leaf, bellflower, potato; Among the above-mentioned incidence materials, dried bookfish, dried damashima, and dried seaweed are removed salts through a separate washing / drying process before the pool application step; Among the incidence materials described above, laver, kelp, bookfish, red pepper, ginseng, bellflower, and potato are processed to be folded or cut to a certain size before the paste application step; And Pepper, ginseng, bellflower of the incidence material is a method of making a snack using the incidence, characterized in that the treatment is carried out in 100 ° C water or brine before the paste application step. The snack according to any one of claims 1 to 3, wherein the snack is prepared by the method of making a snack using the relief.