KR20050006356A - Snack food and producing method thereof - Google Patents

Abstract

PURPOSE: A method of making a snack by drying pelletized potatoes with far-infrared rays or electromagnetic waves, subjecting to heating and compression treatment and then seasoning the swollen pellet without frying raw material for snack in oil is provided. The product has a crispy texture and contains no additional oil other than oil originally contained raw material. CONSTITUTION: A potato is peeled, cut to 1 to 2cm in size, steamed and then dried by radiating far-infrared rays or electromagnetic waves to a moisture content of 5 to 20%. Then, the dried pellet is held under heating and compression, for example at 180 to 250deg.C at 2,000 to 3,000kg/cm¬2 and discharged in an atmosphere to be swollen. The swollen pellet is seasoned with spraying with salt, MSG, various extracts, for example meat extract and then irradiated with far-infrared rays or electromagnetic waves.

Description

Snack confectionery and its manufacturing method

The present invention relates to a snack confectionery prepared without adding an oil component in addition to the oil component contained in the raw material and a manufacturing method thereof.

As snack snacks which are frequently eaten in the past, potato chips which are popular with a crunchy chewy taste are mentioned. These potato chips are not only simple to eat but also cheap and are one of the snack snacks that are eaten worldwide.

These potato chips are sliced raw potatoes and fried in oil, seasoned with salt or other seasonings.

However, since snack snacks prepared by the above-described conventional method, especially potato chips, are subjected to a frying process in order to obtain a crispy texture, there is a problem in that calories are inevitably high.

In order to prevent obesity and prevent adult diseases, such a problem has recently been directed to low calorie in which food calories are suppressed as much as possible.

Although it was considered to prepare snack snacks without frying the raw materials with oil, there was a problem that when the snack snacks were prepared without frying with oil, it did not taste crispy and chewy and did not taste good as snack snacks.

The present invention has been made to solve the above problems, and a first object of the present invention is to provide a snack confectionery and a method for producing the same, which have a crispy texture like a conventional snack confectionery without being fried with oil.

Another object of the present invention is to provide a snack cake and a method for producing the same, which are low calorie and suitable for the prevention of obesity and adult diseases, without impairing the taste even when the use of oil components is suppressed.

1 is a process chart showing the flow of a method for producing a snack confectionery according to an embodiment of the present invention.

2 is a flowchart illustrating a specific example of a method for producing a snack snack which is an embodiment of the present invention.

In order to solve the above problems, the snack confectionery of the present invention is characterized in that the raw material or a pellet formed by molding the raw material is dried and expanded.

The method for producing a snack confectionery of the present invention is dried by a preparation step of preparing a raw material or a pellet production step of molding the raw material to produce pellets, a drying step of drying and removing moisture contained in the raw material or the resulting pellets and a drying step It is characterized by consisting of a swelling process for swelling the raw material or pellets.

In addition, the raw material or pellets in the previous step of the drying process, characterized in that pre-adjusted by steaming or boiling the amount of water contained.

In addition, the drying process is characterized by drying the raw material or pellets by far infrared rays or electromagnetic waves.

In addition, the method for producing a snack confectionery of the present invention comprises a baking step of firing a snack confectionery having a desired taste by the seasoning process to give a desired taste to the snack confectionery raw material or pellets expanded by the expansion process. It features.

In addition, the firing process is characterized in that by firing the snack confectionery by far infrared rays or electromagnetic waves.

In addition, the expansion step is characterized in that the raw material or pellets dried by the drying step is heated / pressurized, and then released under normal temperature and atmospheric pressure to expand.

In addition, the seasoning step is characterized in that the seasoning is sprayed on the snack condensed by the expansion step.

EMBODIMENT OF THE INVENTION Hereinafter, the snack confectionery which is embodiment of this invention, and its manufacturing method are demonstrated, referring an accompanying drawing.

Explanation of the sign

1: pellet

1a: Puffed Pellets

1b: finished product

11: Far Infrared Irradiation Department

12: return unit

13: heating press

14: seasoning

BRIEF DESCRIPTION OF THE DRAWINGS It is a flowchart which shows the manufacturing process of the snack confectionery which is embodiment of this invention. First, a horse's horse is used as a raw material potato, and the said horse's shell is peeled and prepared beforehand (step S1). In addition, although a command book is used as a raw material in this invention, it is not necessarily limited to the command book, Even if other potatoes are used, there is no problem in particular. In addition, not only potatoes but also various kinds of vegetables, fruits and fish and shellfish can be used as raw materials.

Next, the command book prepared in advance in step S1 is pelletized (step S2). This pelletization refers to a process of cutting a command book, which is a raw material, and finely cutting it into small pieces of 1 to 2 cm in all directions. Further, in this specification, small pieces (commands) that are finely cut are referred to as pellets.

In addition, it does not necessarily need to pelletize, and when the raw material itself is a small piece (fine mass), it is also possible to use the said raw material as it is.

Next, after steaming or boiling each pellet finely cut in step S2 (step S3), a drying process is performed so that the water content of each pellet becomes a predetermined value (step S4).

The drying treatment in step S4 is drying using far infrared rays or electromagnetic waves, and can be dried within a short time and can be uniformly dried from the center to the end of the pellet. By using this drying method, the crispy chewy taste can be obtained equally throughout the pellets.

Next, each pellet dried to a certain amount of water in step S4 is brought into a heating / pressing state by a heat press, and is swelled by returning to air (at room temperature and normal pressure) after a certain time (step S5).

The expansion system of the pellet in step S5 is shown below.

First, the pellet in which the amount of water is constantly adjusted is heated / pressurized with a heat press apparatus. In this case, the moisture contained in the fibers and cells of the liquor vaporizes to become water vapor. However, since it is pressurized, there is no place to go. When this is returned to normal temperature and normal pressure, the fiber and the cell membrane at the end of the age are expanded by the water vapor. At this time, a large number of fibers and cell membranes expanded by water vapor remain inside the pellets. Such bubbles can yield a snack cake having a crunchy, chewy taste.

Next, seasonings such as salt, glutamic acid and various extracts (for example, meat extracts) are sprayed onto the expanded pellets (hereinafter referred to as snack confectionery) in step S5 by non-oil spraying. Seasoning processing is performed (step S6).

In addition, by using non-oil spray, the snack confectionery can be manufactured only with the oil component which the raw material itself contains, but when mild flavor is preferred, seasoning treatment by spraying with a small amount of oil can be performed.

The snack confectionery obtained as mentioned above is baked by using far infrared rays or an electromagnetic wave again (step S7). In addition, this baking treatment allows the remaining excess moisture to be dried, and the snack snacks are baked uniformly from the surface to the inside, whereby snack snacks with a more crunchy texture, good taste and savoryness can be produced.

<Example>

Next, the manufacturing method of the snack confectionery which is embodiment of this invention is demonstrated concretely using FIG.

First, after peeling off the command book, the peeled command book is sliced into a predetermined size and a predetermined thickness (for example, size 2 cm 2 and thickness of about 4 mm) and pelletized (pellet 1). The pellet 1 is then steamed or boiled.

Next, the far-infrared apparatus which consists of the far-infrared irradiation part 11 and the conveyance part 12 is dry-processed so that the moisture content of the pellet 1 may be 5 to 20%. Subsequently, the pellet 1 is set in the heat press part 13 in a heat press, heated / pressurized under the pressure of 2000-3000 kg / cm <2> at the temperature of about 180-250 degreeC, and discharge | released in air | atmosphere (at room temperature and normal pressure) Let's do it. As a result, the pellet 1 is expanded at one time (pellet 1a).

Next, the seasoning part 14 sprays a roughening polysaccharide by non-oil spraying on the surface of the expanded pellet (snack confectionery) 1a, and performs seasoning process. Here, by using a rotating tumbler as shown in the figure, it can be made to process while constantly rotating so that the seasoning sprayed to each pellet may become uniform.

In addition, the seasoned snack confection can be infiltrated with the seasoning sprayed on the surface of the individual snack confectionery by cooling once at room temperature until the baking treatment.

The pellet 1a after seasoning process is baked by the far-infrared apparatus which consists of the far-infrared irradiation part 11 and the conveyance part 12, and is baked so that a moisture content may become 2 to 10%. Thereby, the finished product 1b which has a good taste and a crisp texture can be manufactured.

The finished product 1b (snack confectionery) manufactured as mentioned above is measured by the measuring process, and the quantity to be put into one packaging bag is measured through the sorting process (picking process) for equalizing the nonuniformity of a size or a form. Snack confectionery divided by the quantity measured here is put into a packaging bag, then packaged in a box or the like and distributed to the market.

In addition, as a preferred embodiment of the present invention, a snack cake prepared by heating / pressurizing a pellet having a moisture content of 13% at a temperature of 200 ° C. at a pressure of 250Okg / cm 2 to have a moisture content of 4% has a good taste and a crunchy texture. It becomes.

In addition, although the pellet which shape | molded the raw material is used in said embodiment, it is not limited to this, It is also possible to use a raw material as it is. At this time, when the shape is too large, it can be cut and used to a desired size.

As is apparent from the above description, according to the present invention, the pellet containing the desired moisture content is expanded by heating / pressing, so that the raw material itself does not contain any additional oil component other than the oil component, and has a crispy texture. Confectionery can be prepared, and low calories and fat can provide snack snacks that are effective in preventing obesity and preventing adult diseases.

Further, according to the present invention, since the drying method by far infrared rays or electromagnetic waves is used, the whole pellet can be dried uniformly within a short time, and the crispy texture in the snack snack which is a finished product can also be obtained uniformly as a whole.

In addition, according to the present invention, it is possible to provide a snack cake of low cost and a method for producing the same, which are simple to manufacture and suitable for mass production.

Claims (8)

The snack confectionery characterized by drying and swelling the raw material or the pellet which shape | molded the said raw material. A preparation process for preparing raw materials or a pellet generating process for forming pellets by molding raw materials, A drying process of drying and removing moisture contained in the raw material or the produced pellet; and A method of producing a snack confectionery, characterized by comprising a swelling step of swelling the raw material or pellets dried by the drying step. The method for producing a snack confectionery according to claim 2, wherein the raw material or the pellet is pre-adjusted by steaming or boiling the amount of water contained in the previous step of the drying process. The manufacturing method of the snack confectionery of Claim 2 or 3 characterized by the drying process drying a raw material or a pellet by far infrared rays or an electromagnetic wave. The method according to any one of claims 2 to 4, Seasoning process which gives a desired snack to snack snack which raw material or pellet expanded by the expansion process, and Method for producing a snack snack, characterized in that consisting of a firing step of firing a snack snack having a desired taste by the seasoning process. The manufacturing method of the snack confectionery of Claim 5 characterized by the baking process baking a snack confectionery by a far infrared ray or an electromagnetic wave. The method for producing a snack confectionery according to any one of claims 2 to 6, wherein the expansion step causes the raw material or pellets dried by the drying step to be heated and pressurized and then released under normal pressure and normal pressure to expand. . The manufacturing method of the snack confectionery of any one of Claims 5-7 in which the seasoning process is performed by spraying a condiment with respect to the snack confection expanded by the expansion process.