KR20030083049A - Korean traditional oil and honey pastry like snack using rice and method for preparing it - Google Patents

Abstract

PURPOSE: Provided are a korean traditional oil and honey pastry like snack using rice and a method for preparing it. The prepared korean traditional oil and honey pastry gives excellent mouth feeling and taste and has improved preservation and productivity. CONSTITUTION: A korean oil and honey pastry is manufactured by the steps of: puffing and molding extruded rice; treating the rice molding with heat using a roaster; coating the heat treated rice molding with oil and sugar-syrup; and sprinkling grits of puffed rice to the oil and sugar-syrup coated rice molding, followed by drying and packing with nitrogen.

Description

Common beauty confectionery snack and manufacturing method thereof {KOREAN TRADITIONAL OIL AND HONEY PASTRY LIKE SNACK USING RICE AND METHOD FOR PREPARING IT}

The present invention relates to a confectionery snack having a good texture and taste and high shelf life, and a method for preparing the same.

Currently, the confectionary snacks are washed with steamed glutinous rice as raw materials, made into rice cakes, pressed with a roller or a straw, and then molded and dried to be fried in oil. It is prepared by applying starch syrup or crude syrup to the swollen puff obtained in this way, and adding puffed rice (Tebab) to it and leaving it as it is.

However, the existing yogurt produced by such a process, first, because the glutinous rice is used as a raw material to make a product with a soft texture, the raw material cost is high, and secondly, it is easy to deteriorate the product quality due to rancidity. Third, there is a disadvantage in that the quality is severe due to absorption of moisture, promotion of rancidity due to contact with oxygen in the air because it is not sealed packaging, and fourth, because it is produced by manual work, the productivity is very low.

Accordingly, an object of the present invention is to solve the problems of the existing confectionery described above, to produce a confectionery snack having improved cost, preservation, texture at the time of eating, storage and productivity.

In order to achieve this object, according to the present invention, the step of swelling, molding the general beauty through an injection machine; Heat-treating the obtained molding using a roaster; Coating the heat-treated molding with oil and syrup; Sprinkling the coating with sprinkled rice grits; Provided are a method for producing a common sweet confectionery snack comprising the step of drying and nitrogen-packed packaging of the grit-impregnated coating, and a confectionery snack obtained thereby.

Hereinafter, the present invention will be described in detail.

General rice is not used as a raw material of fruit until now because it is hard to swell and harden the texture if rice cake is formed, molded, dried and fried according to the existing method of manufacturing a fruit.

However, the inventors of the present invention have completed the present invention by finding that it is possible to obtain confections having a texture such as that made of conventional glutinous rice without swelling in oil by swelling and molding common rice using an injection machine.

The process of the present invention will be described in detail as follows.

1st process (swelling, shaping step of general beauty)

As a raw material, it is preferable to grind | pulverize and use the fresh rice which did not suffer from pests harvested in the year in 16-40 mesh, and the kind of the said general rice is not restrict | limited.

In order to improve the taste of the product, 0.3 to 0.5% by weight of refined salt may be used as the raw material.

Water is added to the raw material so that the water content is 12 to 14% by weight. If the moisture content is less than 12% by weight, the form of the snack obtained through this process is not uniform, and if it exceeds 14% by weight, the texture of the snack obtained is worsened, so 12 to 14% by weight is preferable.

The raw material to which the water was added is put into an injection machine. When injection, screw rotation speed is 400 ~ 600 rpm and die part temperature is 130 ~ 150 ℃. If the temperature of a die part is less than 130 degreeC, the texture of the snack obtained will be bad, and if it exceeds 150 degreeC, since the form of a snack will not be uniform, 130-150 degreeC is preferable. The diameter of the die hole is adjusted to 4 ~ 6mm according to the desired thickness of the expanded material, and the length is adjusted by adjusting the rotation speed of the cutter.

By injecting through an injection molding machine in accordance with the above conditions, it is possible to obtain a general fine swelling having a fruit texture.

2nd process (heat treatment step of expanded material using roaster)

The swelled and shaped swelling material is passed through a high-temperature infrared roaster according to the first step, so that the swelling containing about 6% water is made to have a water content of 2.5% to 3%.

The roaster is preferably 180 ~ 220 ℃ temperature of the heating portion, passing time is 50 ~ 60 seconds, if the outside the temperature and time range, the texture, taste, shape, etc. of the snack becomes poor due to the water content under Because.

As described above, by using the heat source of the roaster as infrared rays, heat can evenly penetrate into the inside of the sintered layer, thereby achieving a uniform heat treatment effect. Because of the characteristics of this infrared heat source, in addition to the drying effect of simply removing moisture, this process can enhance the flavor of peculiarity of general rice and soften the texture of the expanded material.

Third process (coating oil and syrup)

The swollen material which passed the said roaster is thrown into a tumbler. Spray coating oil on the inlet of the tumbler and syrup on the middle.

As such oils, vegetable oils such as rice bran oil and palm olein can be used. In order to quickly and evenly penetrate into the inside of the expanded material, the oil is heated to 60 to 70 ° C.

In addition, as such a syrup, the syrup normally used for confectionery, a pharmaceutical, etc. can be used. Syrup, syrup, etc. may also be used, but using syrup instead may improve the bad texture of the existing fruit that is severely caught in the teeth during eating. Moreover, vegetable oil and an emulsifier can be added as a component of a syrup, and the texture of the finally obtained snack finished product can be softened more.

In addition, by using the oil coating method instead of the frying process in this way, it is possible to solve the problem of generation of rancidity due to frying at a high temperature by using the oil continuously.

4th process (Spray and spread bubbling grit)

The coated puffed product is placed in a tumbler, and sprinkled with 12-16 mesh-sized puffed rice (Tebab) grit to be evenly spread on the surface of the puffed material. By using the expanded rice (tibob) in the grit state in this manner, the adhesion rate of the expanded rice (tibob) in the rotating tumbler can be improved.

5th process (dry and nitrogen filled packing step)

The expanded puffed product is passed through a hot air drier and dried. At this time, it is preferable that the internal temperature of a hot air dryer is 100-110 degreeC, and 10 to 15 minutes are preferable for the passing time.

After drying, the temperature of the expanded product is dropped to room temperature.

Instead of conventional syrup and syrup, syrup is used as in the second process, and it is dried as in this process, thereby improving the sticky texture of the existing fruit.

It is then packed in an automatic packaging machine filled with nitrogen. Nitrogen filling suppresses rancidity of fats and oils by removing oxygen from the packaging.

Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are merely provided to more easily understand the present invention, but the present invention is not limited to the following examples.

(Example 1)

Purified salt was mixed in a ratio of 0.5 kg to 10 kg of fresh common rice pulverized into 16-40 mesh, and then water was added to have a water content of 12% by weight.

This is put into an injection machine (SCHAAF GMBH, 60-B-925-DC) to which a die with one hole is attached and injected at a screw rotation speed of 500 rpm, a feed amount of 150 kg / hr, a die hole diameter of 5 mm and a die temperature of 140 ° C. Was carried out.

The extruded sintered material was transferred to an infrared roaster (SCHAAF GMBH) through a pneumatic transfer device, and heat-treated in a roaster having a heating part temperature of 200 ° C. for 1 minute.

Then transfer to a tumbler, 60 parts by weight of rice bran oil at 60-70 ° C., 100 parts by weight of tumbler at the tumbler inlet, rice syrup, samon sugar, white sugar, vegetable oil and emulsifier in the middle portion 10: 40: 200: 20: 1 100 parts by weight of the 80 ~ 90 ° C syrup was heated and concentrated to 74-76 Brix in a tank of a double jacket heated by steam, respectively, and spray-coated.

Then, 20 parts by weight of bulge rice grit was sprinkled with 100 parts by weight of expanded material in a tumbler, and then passed through a hot air dryer having an internal temperature of 105 ° C. for 15 minutes. After the drying process, the product temperature was lowered to room temperature and packed with an automatic packaging machine filled with nitrogen.

(Example 2)

A sweet snack was prepared in the same manner as in Example 1, except that 13% by weight of normal rice and refined salt were added to form a water content.

(Example 3)

A milk snack was prepared in the same manner as in Example 1 except that the water was added to the general rice and refined salts to have a water content of 14% by weight.

(Comparative Example 1)

A milk snack was prepared in the same manner as in Example 1 except that the water was added to the general rice and refined salts so as to have a water content of 11% by weight.

(Comparative Example 2)

Confectionery snack was prepared in the same manner as in Example 1, except that the water was added to the general rice and refined salt to have a water content of 15% by weight.

(Example 4)

Confectionery snack was prepared in the same manner as in Example 1 except that the die temperature of the injection machine was 130 ° C.

(Example 5)

Confectionery snack was prepared in the same manner as in Example 1 except that the die temperature of the injection machine was 150 ° C.

(Comparative Example 3)

Confectionery snack was prepared in the same manner as in Example 1 except that the die temperature of the injection machine was 120 ° C.

(Comparative Example 4)

Confectionery snack was prepared in the same manner as in Example 1 except that the die temperature of the injection machine was 160 ° C.

(Example 6)

Confectionery snacks were prepared in the same manner as in Example 1, except that the heating portion temperature of the roaster was 180 ° C.

(Example 7)

Confectionery snack was prepared in the same manner as in Example 1 except that the heating portion temperature of the roaster was 220 ° C.

(Comparative Example 5)

Confectionery snacks were prepared in the same manner as in Example 1, except that the heating portion temperature of the roaster was 160 ° C.

(Comparative Example 6)

Confectionery snacks were prepared in the same manner as in Example 1, except that the heating portion temperature of the roaster was 230 ° C.

(Example 8)

Confectionery snack was prepared in the same manner as in Example 1, except that 100 parts by weight of starch syrup was coated in the middle portion of the tumbler.

(Comparative Example 7)

The glutinous rice was crushed into 80-100 mesh after washing with water, and the ground material was steamed for 15 minutes at 105 degreeC in a steam mixer. It was made into rice cake and molded into a size of 1 × 2 cm, dried at 70 ° C. for 7 hours, and then fried in oil at 180 ° C. 100 parts by weight of starch syrup was sprinkled with respect to 100 parts by weight of the obtained puffed material, and then, after being buried again, tea leaves were prepared.

(Test Example 1)

The expansion ratio was evaluated about the confectionery snacks of Examples 1-5 and Comparative Examples 1-4. The calculation formula of expansion ratio is as follows.

The results are shown in Table 1 below.

(Test Example 2)

The sweet taste, the form of the swelling, and the texture of the swelling were evaluated for the confectionery snacks of Examples 1-5 and Comparative Examples 1-4.

The savory taste and texture of puffs were evaluated by a five-step scoring scale test as follows, after 40 well-trained professional sensory testers tried and judged the average score.

Sweet taste: 1-Very weak, 2-Weak, 3-Normal, 4-Strong, 5-Very strong.

Texture: 1-hard, 2-slightly hard, 3-medium, 4-soft, 5-very soft.

The form of the expanded material was evaluated through observation of the test agent.

The results are shown in Table 1 below.

Expansion rate (%) Savory taste shape Organization Example 1 400% 4.5 Uniformity 4 Example 2 395% 4.2 Uniformity 3.8 Example 3 395% 4 Uniformity 3.5 Example 4 400% 4 Uniformity 3.6 Example 5 390% 4.5 Uniformity 4.2 Comparative Example 1 380% 4.6 Cracked surface 4.5 Comparative Example 2 380% 2.1 Uniformity 1.5 Comparative Example 3 400% 2.5 Uniformity 2.5 Comparative Example 4 380% 4.7 Cracked surface 4.3

In the table, Examples 1 to 5 according to the present invention was soft and crispy texture of the expanded material, the surface was not cracked to be uniform in shape, and the flavor of peculiar to general rice was enhanced. Therefore, it is preferable to add water content of 12 to 14% by weight to ordinary rice and refined salt, and the injection temperature of the injection machine is 130 to 150 ° C.

(Test Example 3)

For the yogurt snacks of Examples 1, 6 and 7, and the yogurt snacks of Comparative Examples 5 and 6, the moisture content after heat treatment, the increase and decrease of taste, and the texture were compared.

The taste and texture were tested by 40 well-trained professional sensory test personnel, compared with the unheated product, and evaluated by a three-step difference scale test as follows.

Nostalgic taste: 1- no difference, 2- slightly sue, 3- very sue.

Texture: no 1-difference, 2-little soft, 3-very soft.

The results are shown in Table 2 below.

Saturated water content after heat treatment Increased taste of finished product after heat treatment Change of texture of finished product after heat treatment Example 6 4% 2.2 2.1 Example 1 3% 2.4 2.3 Example 7 2.5% 2.5 2.5 Comparative Example 5 5% 1.1 1.2 Comparative Example 6 2% 2.4 (taste occurrence) 2.7 (discolored)

In the above table, Comparative Examples 5 and 6 caused problems such as a drop in flavor or a burnt taste due to the excessive content of moisture. On the other hand, in Examples 1, 6 and 7, it was excellent in texture, savory taste and the like.

Therefore, it is preferable that the internal heating part temperature of the roaster in the heat treatment step is 180 ~ 220 ℃.

(Test Example 4)

The texture and degree of fit to the teeth of the yogurt snacks of Example 1, Example 8 and Comparative Example 7 were evaluated.

The evaluation method was evaluated by a five-stage scoring scale test as follows, after 40 well-trained professional sensory test personnel tried it, and judged it as the average score.

Texture: 1-hard, 2-slightly hard, 3-medium, 4-soft, 5-very soft.

Fit to teeth: 1-strong, 2-slightly strong, 3-medium, 4-weak, 5-very weak.

The results are shown in Table 3 below.

Organization Fit to teeth Example 1 4.5 4.2 Example 8 4.1 2.5 Comparative Example 7 4 2.4

In the table, the fruit of Example 1 according to the present invention is softer than the fruit of Comparative Example 7 prepared by the conventional method, the degree of fit on the teeth was weak.

According to the present invention, the raw material cost is reduced by manufacturing the confections having the existing taste and form using low-priced general rice, rather than the conventional glutinous rice, labor costs are reduced, higher productivity than conventional manual work by continuous mass production through the injection process It is possible to reduce other expenses through the heat treatment, and the infrared heat treatment enhances the unique flavor of general beauty, soft texture, and instead of frying, oil coating and nitrogen-filled packaging prevents rancidity and moisture absorption, resulting in long-term storage of sweets and snacks. You can get it.

Claims (4)

Swelling and molding the common rice through an injection machine; Heat-treating the obtained molding using a roaster; Coating the heat-treated molding with oil and syrup; Sprinkling the coating with sprinkled rice grits; A method of producing a common US sweet snack comprising the step of drying and nitrogen-packed packaging the coating containing the grit. The method of claim 1, In the swelling and molding step, a general beauty confectionery snack production method characterized in that the water content in the general rice water 12 to 14% by weight, added to the injection machine, and injected at a die temperature of 130 ~ 150 ℃. The method of claim 1, In the heat treatment step, the molding method of the general beauty confectionery snack, characterized in that the heat treatment with an infrared roaster of the internal heating portion temperature 180 ~ 220 ℃. The general beauty is expanded and molded through an injection molding machine, the obtained molding is heat-treated using a roaster, the heat-treated molding is coated with oil and syrup, and the coating is sprayed with bulging rice grits and coated with grit. Plain sweet confectionery snack obtained by drying and packing with nitrogen filling.