KR20050044135A - Snack confectionery added black sesame and method of preparing thereof - Google Patents

Abstract

SUMMARY OF THE INVENTION An object of the present invention is to provide a fried snack confectionery added with black sesame seeds and a method of manufacturing the same, which have sweet and savory flavors.

The present invention is mixed with the flour, black sesame, and food additives, mixed with water, aged for 3 hours, and then molded into a predetermined form, and put the molded confectionery product into rice bran oil (米糠油) prepared beforehand 165 ~ 170 The lactose was treated for 4 minutes, coated with frying sugar mixed with white sugar and starch syrup, and the coated fried confection was cooled for 2 minutes at room temperature. In addition to the savory taste, the taste of crispy crunchy rice is obtained.

Description

Snack Confectionery added Black Sesame and Method of Preparing Honey}

The present invention relates to a fried snack confectionery added with black sesame seeds and a method for manufacturing the same, and in particular, to snack snacks made by adding black sesame seeds having a more savory flavor by black sesame seeds in addition to the crunch feeling of the confectionery itself. It is about.

It is well known that sesame seeds (seed or sesame) have been used a lot as a nutritious food since ancient times. Among them, sesame seeds (black sesame seeds) are known to have the following characteristics.

<Healthy cell>

"Sesame seeds (black sesame) are rich in unsaturated fatty acids, essential to our body is" oleic acid "," linoleic acid "," linoleic acid ", etc. Of these, linoleic acid is called vitamin F, plays an extremely important role." Linoleic acid is an important component of our neurons and cell membranes, and lecithin, a component of the cell membranes, has a protective effect on the reduction of neurotransmitters in the brain. Deficiency of this unsaturated fatty acid causes changes in cell activity. It is an important feature of water resistance. If the deficiency of unsaturated fatty acids occurs and water in the body fluids invades the cells, it expands and weakens the constitution. In addition, waste products in the body enter the cells and cause cell aging. " have.

Prevents aging of blood vessels

"Original animal fats increase the" cholesterol "in the blood, which disrupts the body's fat metabolism, causes arteriosclerosis, and is susceptible to myocardial infarction and stroke. It is effective in the physiology of the human body, and also has great power in eliminating cholesterol disorders. "

<Brain Brain Foods Enhancing Memory and Judgment>

"Black sesame has surpassed other foods in its role in strengthening brain activity. During severe brain activity," lecithin "continues to be consumed in the brain. Unsaturated fatty acids contained in black sesame are" lecithin "in the body. "Because it is synthesized with enough black sesame seeds, the brain is able to withstand severe activities and does not feel very tired. In addition, since the role of the brain and nerve cells is strengthened, the overall brain activities such as memory and judgment are strengthened."

<Foods to Maintain Fine Textures>

"Black sesame seeds have an excellent effect on cosmetics. Vegetable fats are regulated by gastrointestinal function to purify the blood, strengthen the intestines and stimulate metabolism. So the skin physiology is also normalized and the skin is truly beautiful." Because it is created from inside and appears to the outside, trimming the cosmetic effects externally is only temporary, and will not have a lasting effect unless you are strongly active in the internal cells. You will have to eat a lot of black sesame seeds that are good for your diet. "

For this reason, there are a lot of foods made with sesame seeds in the market, but conventional foods are made up of soy milk drinks or sesame products, and there are not many kinds of confectionery easily accessible to the general public.

Therefore, the object of the present invention was developed in the light of the above points, the result of the research results, the black sesame sesame seeds having a sweet flavor to meet the popular taste by the seasoning coating while utilizing the unique nutritional properties and savory taste of black sesame seeds It is to provide a fried snack snack added with and a method of manufacturing the same.

In order to achieve the above object, the fried snack sweets to which the black sesame seeds of the present invention are added are mixed and mixed with 60% by weight of wheat flour, 7% by weight of black sesame seeds, 3% by weight of food additives, and 30% by weight of mixed water for 2 to 3 hours. After aging, the product was molded into a predetermined form, and the confectionery molded product was placed in rice bran oil prepared at a ratio of 60% by weight to the confectionery molded product, and milked at 165 to 170 ° C for 4 minutes, and then to 40% by weight of the fried confectionery. The white sugar and syrup were mixed at a ratio of 2: 1, coated with boiled 60% by weight of seasoning coating, and the coated fried confectionery was cooled by 2 minutes at room temperature.

The food additive is characterized in that the addition of salt and glucose in a ratio of 2: 1.

In addition, in order to achieve the above object, the black sesame added frying snacks manufacturing method of the present invention is poured 60% by weight of wheat flour, 7% by weight black sesame, 30% by weight of the blended water with respect to 3% by weight of food additives, horn, Aging the blended dough solids at room temperature for 2 to 3 hours; Molding the aged dough solid into a predetermined shape as a size that can be put into the mouth through a standard forming machine; Putting the confectionery molded product into rice bran oil prepared at a ratio of 60% by weight relative to the confectionery molding and milking at 165 to 170 ° C for 4 minutes; 60% by weight of the frying-sweetened lactose-treated frying sugar and starch syrup in a ratio of 2: 1 and coated with boiled 40% by weight seasoning coating; And cooling the coated fried confectionery at room temperature for 2 minutes.

The food additive is characterized in that the addition of salt and glucose in a ratio of 2: 1.

The above-mentioned reason is that the mixture of the flour and black sesame seeds and food additives is poured into drinking water, and the mixed and mixed dough solids are aged at room temperature for 2 to 3 hours to maintain a viscosity suitable for forming the dough solids into a certain shape. Although the viscosity may be weakened when it is 2 hours or less, on the contrary, when 3 hours or more, the viscosity is too strong, which is difficult to mold.

In addition, the reason why the frying process temperature of the confectionary molded product is set at 165 to 170 ° C is to maintain a feeling of crunchy crunch in the mouth. When the temperature falls below 165 ° C, the confectionary molded product tends to break too easily. When the temperature is higher than or equal to ℃, the molded article is too hard, and the crunchy feeling of the ashing distance is inferior.

Hereinafter, the Example of this invention is described in detail.

<Production example>

Step 1: Mixing Mix

After preparing 60% by weight of wheat flour, 7% by weight of black sesame seeds, and 3% by weight of food additives, pour 30% by weight of the blended water and stir well to form a solid mixture having a viscosity while mixing and mixing. The food additive is preferably added in a ratio of 2: 1 with salt and glucose. The reason for adding salt is to add flavor.

Stage 2: Ripening Stage

The dough solids mixed in step 1 are aged at room temperature for 2-3 hours. The reason why the dough solids mixed with the flour, black sesame seeds and food additives is mixed and mixed for 2 hours at room temperature is that the dough solids have a certain shape such as square or round bar shape or thin. This is to maintain a viscosity suitable for molding into a plate shape or the like. When the aging time is 2 hours or less, the viscosity may be weakened. On the contrary, when the aging time is 3 hours or more, the viscosity may be too strong to be difficult to mold.

Step 3: molding (sweets) forming step

The dough solids aged in step 2 are molded into a predetermined shape as a size that can be put into the mouth through a general confectionery machine prepared in advance. The shape of the molding has a square or round bar shape of about 5 mm in cross section and about 3 cm in length. The shape and shape of the molding can be arbitrarily deformed as necessary.

Step 4: Lactation Processing

 The molded article formed through the three steps is put into rice bran oil prepared at a ratio of 60% by weight to the molded product, and then fried for 4 minutes at 165 to 170 ° C. to make fried cookies. The reason for setting the frying process temperature of fried confectionery to 165 ~ 170 ℃ is to maintain the feeling of crunchy crunchy in the mouth. If the temperature is below 165 ° C, the fried confectionery itself tends to break too easily; on the contrary, if the temperature is higher than 170 ° C, the fried confectionery itself becomes too hard, resulting in inferior crunchy feeling. .

Step 5: seasoning coating

Each fried confectionery treated in step 4 is immersed in a 40% by weight sweetened mucus coating (seasoning solution), which is mixed with white sugar and syrup in a ratio of 2: 1 to 60% by weight of the fried confectionery. Coating. Fried cookies are coated by putting them in the coating for a while and then taking them out. Some of them are penetrated and fused, and some are coated on their outer surface.

Step 6: Cool (Dry) Step

The frying sweets coated in step 5 are cooled for 2 minutes at room temperature. As a result, a fried snack confectionery added with black sesame seeds of the present invention is obtained.

<Example>

After mixing 60% by weight of wheat flour, 7% by weight of black sesame seeds, 3% by weight of food additives and 30% by weight of drinking water, the mixture is aged for 3 hours, and then a predetermined confectionary shape is formed. 60% by weight of mucus seasoned, boiled in rice bran prepared in the ratio of% and milked at 170 ° C. for 4 minutes, and then mixed with white sugar and syrup in a ratio of 2: 1 to 40% by weight of the fried confectionery. After coating with the coating, the coated fried cake was cooled for 2 minutes at room temperature to obtain the snack snack of the present invention.

Experimental Example

In this experiment example, to examine the snack and the snack snack made by adding the black sesame prepared in accordance with the embodiment in the flavor and flavor of the existing third-party products for 50 men and women over 10 years old, The confectionery of the present invention and the existing snack snack (control) was not known so that the testers do not know and tasted according to each taste of the testers to evaluate the flavor (flavor) and flavor. The results are shown in Table 1 below.

Flavor and flavor features The present invention (number of respondents) For contrast (number of respondents)  I don't know (number of respondents)  It has a flavor. 45 5 0  Good flavor is felt 40 10 0

In particular, the feeling of cracking crunch (Crunch) that can be felt from the product of the present invention could not be obtained in conventional snacks.

As described above, according to the present invention, while utilizing the intrinsic nutritional properties and savory taste of the black sesame, the surface coating has an effect that has a sweet flavor for the popular taste.

Claims (4)

60% by weight of wheat flour, 7% by weight of black sesame seeds, 3% by weight of food additives and 30% by weight of blended water are mixed and aged for 3 hours, and then molded into a predetermined shape. The confectionery molding is 60% by weight of the molding. 60% by weight of mucus seasoned, boiled in rice bran oil prepared at a ratio and milked at 165 ~ 170 ° C for 4 minutes, and then mixed with white sugar and starch syrup in a ratio of 2: 1 to 40% by weight of the frying sweets. Coated coating, fried snacks with black sesame after cooling the coated frying at room temperature for 2 minutes. According to claim 1, wherein the food additive is black snack added fried snack snack, characterized in that the addition of salt and glucose in a ratio of 2: 1. Mixing 60% by weight of wheat flour, 7% by weight of black sesame seeds, 3% by weight of food additives and 30% by weight of blended water, and mixing the mixed dough solids at room temperature for 2 to 3 hours; Molding the aged dough solid into a predetermined shape as a size that can be put into the mouth through a previously prepared molding machine; Putting the confectionery molded product into rice bran oil prepared at a ratio of 60% by weight relative to the confectionery molding and milking at 165 to 170 ° C for 4 minutes; 60% by weight of sweetened sugar-coated sugar and sugar syrup in a ratio of 2: 1, and coated with boiled 40% by weight of seasoning mucus coating; And  Method of producing a black snack sesame fried snack snack comprising the step of cooling the coated fried confectionery at room temperature for 2 minutes. 4. The method of claim 3, wherein the food additive is added with salt and glucose in a ratio of 2: 1.