KR20050050961A - Seonsik snack using cooked grains and method for preparing it - Google Patents
Seonsik snack using cooked grains and method for preparing it Download PDFInfo
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- KR20050050961A KR20050050961A KR1020030084632A KR20030084632A KR20050050961A KR 20050050961 A KR20050050961 A KR 20050050961A KR 1020030084632 A KR1020030084632 A KR 1020030084632A KR 20030084632 A KR20030084632 A KR 20030084632A KR 20050050961 A KR20050050961 A KR 20050050961A
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- snack
- wire
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- roaster
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- 235000011888 snacks Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 238000002347 injection Methods 0.000 claims abstract description 15
- 239000007924 injection Substances 0.000 claims abstract description 15
- 239000011248 coating agent Substances 0.000 claims abstract description 10
- 238000000576 coating method Methods 0.000 claims abstract description 10
- 238000000465 moulding Methods 0.000 claims abstract description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 10
- 230000008961 swelling Effects 0.000 claims abstract description 10
- 239000006188 syrup Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 244000075850 Avena orientalis Species 0.000 claims description 2
- 241001107116 Castanospermum australe Species 0.000 claims description 2
- 235000021279 black bean Nutrition 0.000 claims description 2
- 238000001746 injection moulding Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 16
- 150000003839 salts Chemical class 0.000 description 10
- 229930006000 Sucrose Natural products 0.000 description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 239000002994 raw material Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 235000005135 Micromeria juliana Nutrition 0.000 description 5
- 235000007315 Satureja hortensis Nutrition 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 241000246354 Satureja Species 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 3
- 239000004471 Glycine Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- KZEVSDGEBAJOTK-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[5-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CC=1OC(=NN=1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O KZEVSDGEBAJOTK-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000007215 black sesame Nutrition 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
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000012437 puffed product Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Classifications
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
본 발명은 선식 스낵 및 이의 제조 방법에 관한 것으로, 더욱 상세하게는 수분 함량 5~7 중량%가 되도록 가수된 선식 분말을 사출기를 통하여 팽화 및 성형하는 단계; 상기에서 얻어진 성형물을 로스터를 이용하여 열처리하는 단계; 상기 열처리된 성형물을 시럽으로 코팅하는 단계; 그리고, 상기 코팅물을 건조 및 질소 충진 포장하는 단계;를 포함하여 이루어지는 선식 스낵의 제조 방법 및 이를 통해 제조된 선식 스낵에 관한 것이다. 이에 따르면, 사출기를 이용하여 선식 스낵을 제조함으로써 기존의 먹기 불편했던 선식을 가볍고 저렴하게 스낵으로 먹을 수 있고, 적외선 열처리를 통하여 선식 특유의 고소한 풍미가 강화되며, 수분함량이 낮은 선식 스낵을 질소 충진 포장을 함으로써 장기간 보관이 가능한 선식 스낵을 얻을 수 있다.The present invention relates to a wire snack and a method for manufacturing the same, and more particularly, swelling and molding the hydrolyzed wire powder to have a water content of 5 to 7 wt%; Heat-treating the molded product obtained using the roaster; Coating the heat-treated molding with a syrup; In addition, the coating and drying the nitrogen-packed packing step; and a method for producing a wire snack comprising a wire snack prepared through this. According to this, by manufacturing a wire snack using an injection machine, it is possible to eat a conventional snack that is inconvenient to eat lightly and inexpensively.Infrared heat treatment enhances the unique flavor of the wire, and fills a nitrogen-filled snack with a low moisture content. By packaging, you can get a fresh snack that can be stored for a long time.
Description
본 발명은 선식 스낵 및 이의 제조 방법에 관한 것으로, 더욱 상세하게는 수분 함량 5~7 중량%가 되도록 가수된 선식 분말을 사출기를 통하여 팽화 및 성형하는 단계; 상기에서 얻어진 성형물을 로스터를 이용하여 열처리하는 단계; 상기 열처리된 성형물을 시럽으로 코팅하는 단계; 그리고, 상기 코팅물을 건조 및 질소 충진 포장하는 단계;를 포함하여 이루어지는 선식 스낵의 제조 방법 및 이를 통해 제조된 선식 스낵이 제공된다.The present invention relates to a wire snack and a method for manufacturing the same, and more particularly, swelling and molding the hydrolyzed wire powder to have a water content of 5 to 7 wt%; Heat-treating the molded product obtained using the roaster; Coating the heat-treated molding with a syrup; In addition, there is provided a method of manufacturing a wire snack comprising the step of drying and packing the nitrogen-filled coating and the wire snack prepared through this.
선식이란 신선이 먹는 음식이란 뜻으로, 이는 선식으로 체내를 깨끗하게 하여 무병장수한다는 말로 해석된다. 즉, 옛 선인들의 건강 비법으로서 찹쌀, 보리, 현미, 검정콩, 율무, 들깨, 검정 깨 등 몸에 좋은 곡식들을 엄선하여 쪄서 말린 다음 갈아 만들어 식사대용으로 먹는 것이다. 다량의 식이섬유가 들어있어 성인병의 요인이 되는 비만을 막아주고 만성변비를 해소 시켜 주며 콜레스테롤 수치를 정상화 시켜 피를 맑게 해주며, 당뇨병, 동맥경화, 고혈압, 심장병 등을 예방하고 암 예방과 치료에도 좋다. Seon-sik means fresh food, which means that it is a disease-free and clean body. In other words, as a health secret of the old ancestors, the healthy grains such as glutinous rice, barley, brown rice, black beans, yulmu, perilla, black sesame, etc. are carefully selected, steamed, dried, ground, and eaten as a meal. It contains a large amount of dietary fiber, which prevents obesity, which causes adult diseases, relieves chronic constipation, normalizes cholesterol levels, clears blood, prevents diabetes, arteriosclerosis, high blood pressure, heart disease, and prevents and treats cancer. good.
섭취 방법으로는 200㎖ 정도의 물 또는 우유에 상기 선식 분말 50~60g 정도 넣고 천천히 저어 먹는다. 기호에 따라 소금이나 설탕 또는 꿀 등을 가미하여 먹기도 한다.As a method of ingestion, put about 50-60 g of the wire powder in 200 ml of water or milk and stir slowly. Depending on your preference, it may be eaten with salt, sugar or honey.
그러나, 이러한 선식 분말은 첫째, 날 것으로 섭취하기에는 불편하여 항상 물이나 우유가 있어야 하고, 둘째, 값이 비싼 곡식 원료를 별도의 가공하는 공정 없이 그대로 사용하므로 제품의 가격이 비싸고, 셋째, 선식 분말 자체의 수분이 많아 품질 변화가 심하여 냉장이나 냉동 보관을 하여야 하고, 넷째, 밀폐된 포장을 하지 않으므로 수분의 흡수, 공기 중 산소와의 접촉으로 인해 품질 변화가 심하며, 다섯째, 쉐이킹 컵 등의 믹싱 수단이 없을 땐 선식이 거의 섞이지 않아 섭취하기가 힘들다 등의 문제점이 있었다.However, these wire powders are, firstly, inconvenient to be consumed raw and should always have water or milk, and secondly, since the expensive grain raw materials are used without further processing, the price of the product is expensive, and third, the wire powder itself There is a lot of moisture, so the quality change is severe and must be refrigerated or frozen. Fourthly, since there is no sealed packaging, the quality change is severe due to absorption of moisture and contact with oxygen in the air. Fifth, mixing means such as shaking cups When not there was a problem such as hard to eat because the line is almost mixed.
따라서, 본 발명의 목적은, 종래 선식 분말의 문제점을 해결하여 섭취 방법이 간단하고, 제품의 가격이 저렴하며, 보존성이 향상된 선식 스낵을 제공하고자 하는 것이다. Accordingly, an object of the present invention is to solve the problem of the conventional wire powder, to provide a simple wire intake method, a low price of the product, and improved wire snacks.
이러한 목적을 달성하기 위하여, 본 발명에 의하면, 수분 함량 5~7 중량%가 되도록 가수된 선식 분말을 사출기를 통하여 팽화 및 성형하는 단계 상기에서 얻어진 성형물을 로스터를 이용하여 열처리하는 단계 상기 열처리된 성형물을 시럽으로 코팅하는 단계 상기 코팅물을 건조 및 질소 충진 포장하는 단계를 포함하여 이루어지는 선식 스낵의 제조 방법 및 이에 따라 얻어지는 선식 스낵이 제공된다. In order to achieve this object, according to the present invention, the step of swelling and molding the linear powder is added to the water content of 5 to 7% by weight through an injection machine step of heat-treating the molded product obtained by using a roaster the heat-treated molding Coating with a syrup is provided a method for producing a wire snack comprising the step of drying and packing the nitrogen-filled coating and a wire snack obtained thereby.
본 발명의 공정을 상세히 설명하면 다음과 같다. The process of the present invention will be described in detail as follows.
제 1 공정 (선식 분말의 팽화, 성형 단계)First process (swelling of linear powder, forming step)
원료로서의 선식 분말은, 당해 년도에 수확한 병충해를 입지 않은 신선한 곡식들로서 쌀, 보리, 검정콩, 율무, 귀리, 현미, 찹쌀을 각각 전 처리한 후, 상기한 원료를 50: 15~11: 12~8: 12~8: 9~5: 8~4: 6~2의 중량 비로 혼합하고, 분쇄기를 이용하여 분쇄한 후, 60메쉬를 통과한 분말 원료를 사용하는 것이 바람직하다. 쌀을 제외한 6가지 곡식들의 함량이 50 중량%를 초과하면 사출이 원할하지 않아 스낵의 형태가 형성되지 않는다. 상기한 비율은 선식 스낵의 맛을 좋게 하고, 각종 영양소를 균형있게 공급하기 위해서이다.Wire powder as a raw material is fresh grains harvested during the year, and is pretreated with rice, barley, black soybeans, yulmu, oats, brown rice, and glutinous rice, respectively. It is preferable to use the powder raw material which passed through 60 mesh after mixing in the weight ratio of 8: 12-8: 9-5: 8-4: 6-2, and grind | pulverizing using a grinder. If the content of the six grains, except rice, exceeds 50% by weight, injection is not desired, and thus no snack is formed. The above ratio is to improve the taste of the wire snack and to supply various nutrients in a balanced manner.
제품의 맛을 향상시키기 위하여 상기 선식 분말에 정백당을 5~7 중량%, 정제염을 0.2~0.3 중량% 첨가하여 원료로 사용할 수 있다.In order to improve the taste of the product, 5-7% by weight of white sugar and 0.2-0.3% by weight of refined salt may be used as the raw material.
상기 원료에 수분 함량 5~7 중량%이 되도록 물 등을 첨가한다. 수분 함량이 5 중량% 미만이면 이 공정을 통해 얻어지는 스낵의 형태가 균일하지 못하고, 7 중량%를 초과하면 얻어지는 스낵의 조직감이 나빠지므로, 5~7 중량%가 바람직하다.Water and the like are added to the raw material so as to have a moisture content of 5 to 7% by weight. If the moisture content is less than 5% by weight, the form of the snack obtained through this process is not uniform, and if it exceeds 7% by weight, the texture of the obtained snack is worsened, so 5 to 7% by weight is preferable.
상기 물 등을 첨가한 원료를 사출기에 투입한다. 사출 시 스크류의 회전속도는 300~400 rpm, 다이 부분의 온도는 130~150℃로 한다. 다이 부분의 온도가 130℃ 미만이면 얻어지는 스낵의 조직감이 나쁘고, 150℃를 초과하면 스낵의 형태가 균일하지 못하므로, 130~150℃가 바람직하다. 다이 홀의 직경은 팽화물의 원하는 직경에 따라 4~5mm로 조정하고, 길이는 커터의 회전속도를 조절하여 맞춘다.The raw material to which the said water etc. were added is injected into an injection machine. When injection, screw rotation speed is 300 ~ 400 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 4-5mm according to the desired diameter of the expanded, and the length is adjusted by adjusting the rotational speed of the cutter.
상기 조건에 따라 사출기를 통하여 사출 시킴으로써, 선식 분말의 팽화물을 얻을 수 있다. By injecting through an injection machine according to the above conditions, it is possible to obtain a sintered powder of a linear powder.
제 2 공정 (로스터를 이용한 팽화물의 열처리 단계)2nd process (heat treatment step of expanded material using roaster)
제 1 공정에 따라 팽화, 성형된 팽화물을 고온의 적외선 로스터에 통과시켜, 6% 정도의 수분을 포함하는 팽화물을 수분함량이 2.5%~3%가 되도록 한다. 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%.
상기 로스터는 발열부의 온도가 180~220℃이고, 통과 시간은 50~60초인 것이 바람직한데, 상기 온도 및 시간 범위를 벗어나면 수분 함량의 과소로 인해 스낵의 조직감, 맛, 형태 등이 불량해지기 때문이다. The roaster is preferably a temperature of the heating portion 180 ~ 220 ℃, passing time is 50 ~ 60 seconds, if the temperature and time range is out of the moisture content of the snack becomes poor due to the lack of moisture content, etc. Because.
상기와 같이, 로스터의 열원을 적외선으로 함으로써, 팽화물 내부까지 열이 골고루 침투하여 균일한 열처리 효과를 낼 수 있다. 이러한 적외선 열원의 특성 때문에, 이 공정을 통하여, 단순히 수분을 제거하는 건조 효과 외에도, 선식 분말 특유의 고소한 풍미를 강화시키며 팽화물의 조직감을 한층 부드럽게 할 수 있다. 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, through this process, in addition to the drying effect of simply removing moisture, it is possible to enhance the savory flavor peculiar to the wire powder and to soften the texture of the expanded material.
제 3 공정 (시럽을 코팅하는 단계)Third process (coating syrup)
상기 로스터를 통과한 팽화물을 텀블러에 투입한다. 텀블러의 입구에서 시럽을 분무 코팅한다. The swollen material which passed the said roaster is thrown into a tumbler. Spray coating the syrup at the inlet of the tumbler.
이러한 시럽으로는, 정백당, 벌꿀, 올리고당, 정제염, 글리신을100: 10: 5: 0.5: 0.5의 중량 비로 혼합하고, 스팀으로 가열되는 이중자켓의 탱크 내에서 75~80Brix 까지 가열 농축한 80~90℃의 시럽을 사용한다.Such syrups include 80-90 of white sugar, honey, oligosaccharides, refined salts and glycine in a weight ratio of 100: 10: 5: 0.5: 0.5 and heat-concentrated to 75-80 Brix in a double jacketed tank heated by steam. Use syrup at ° C.
제 4 공정 (건조 및 질소 충진 포장 단계)4th process (dry and nitrogen filled packing step)
상기 공정을 거친 팽화물을 열풍 건조기에 통과시켜 건조시킨다. 이때 열풍건조기의 내부 온도는 100~110℃인 것이 바람직하고, 통과 시간은 10~20분이 바람직하다. The expanded puffed product is passed through a hot air drier and dried. At this time, the internal temperature of the hot air dryer is preferably 100 ~ 110 ℃, the passing time is preferably 10 ~ 20 minutes.
건조 후 팽화물의 품온을 상온으로 떨어뜨린다.After drying, the temperature of the expanded product is dropped to room temperature.
그리고 나서, 질소가 충진되는 자동포장기로 포장한다. 질소 충진은 포장 내부의 산소를 제거함으로써 보존성을 향상시켜준다.It is then packed in an automatic packaging machine filled with nitrogen. Nitrogen filling improves preservation by removing oxygen from the packaging.
이하에서는 본 발명을 실시예에 의하여 보다 구체적으로 설명한다. 하기 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 본 발명이 하기 실시예에 한정되는 것은 아니다. 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.
(실시예 1)(Example 1)
60 메쉬로 분쇄한 신선한 선식 분말 10kg에 정백당을 0.7kg, 정제염을 0.03kg의 비율로 혼합한 후, 여기에 수분함량 6 중량%가 되도록 가수하였다. 10 kg of fresh wire powder pulverized into 60 mesh was mixed with 0.7 kg of white sugar and 0.03 kg of refined salt, followed by adding water to 6% by weight of water.
이를 한 개의 홀을 갖는 다이가 부착되어 있는 사출기(SCHAAF GMBH, 60-B-925-DC)에 넣고, 스크류 회전속도 350 rpm, 원료 투입량 150kg/hr, 다이 홀 직경 4mm, 다이 온도 140℃로 사출을 실시하였다. This is put into an injection machine (SCHAAF GMBH, 60-B-925-DC) with a die with one hole, and injected at a screw rotation speed of 350 rpm, a feed amount of 150 kg / hr, a die hole diameter of 4 mm and a die temperature of 140 ° C. Was carried out.
사출된 팽화물을 공압이송장치를 통해 적외선 로스터(SCHAAF GMBH)로 이송하여, 발열부 온도 200℃인 로스터에서 1분간 열처리하였다. 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.
이어서, 텀블러로 이송하고, 텀블러 입구에서 팽화물 100 중량부에 대하여 정백당, 벌꿀, 올리고당, 정제염, 글리신을 100:10:5:0.5:0.5의 중량 비로 혼합하고, 스팀으로 가열되는 이중자켓의 탱크 내에서 75~80Brix까지 가열 농축한 80~90℃의 시럽 20 중량부를 분무 코팅하였다. The tank of a double jacket is then transferred to the tumbler, mixed with white sugar, honey, oligosaccharide, refined salt and glycine in a weight ratio of 100: 10: 5: 0.5: 0.5 with respect to 100 parts by weight of the expanded material at the tumbler inlet. Spray-coated 20 parts by weight of the 80 ~ 90 ℃ syrup heated to 75 ~ 80 Brix in the concentration.
그리고 나서, 내부온도 105℃인 열풍건조기에 15분간 통과시켰다. 건조공정 후 품온을 상온까지 떨어뜨리고, 질소가 충진되는 자동포장기로 포장하였다.Then, the mixture was 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.
(실시예 2)(Example 2)
선식 분말 및 정백당, 정제염에 수분 함량 5 중량%가 되도록 가수하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the powdered powder, white sugar and refined salt were added to have a water content of 5% by weight.
(실시예 3)(Example 3)
선식 분말 및 정백당, 정제염에 수분 함량 7 중량%가 되도록 가수하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the powdered powder, white sugar and refined salt were added to a water content of 7% by weight.
(비교예 1)(Comparative Example 1)
선식 분말 및 정백당, 정제염에 수분 함량 4 중량%가 되도록 가수하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the powdered powder, white sugar and refined salt were added to a water content of 4% by weight.
(비교예 2)(Comparative Example 2)
선식 분말 및 정백당, 정제염에 수분 함량 8 중량%가 되도록 가수하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the powdered powder, white sugar and refined salt were added to a water content of 8% by weight.
(실시예 4)(Example 4)
사출기의 다이 온도를 130℃로 하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the die temperature of the injection machine was 130 ° C.
(실시예 5)(Example 5)
사출기의 다이 온도를 150℃로 하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the die temperature of the injection machine was 150 ° C.
(비교예 3)(Comparative Example 3)
사출기의 다이 온도를 120℃로 하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the die temperature of the injection machine was 120 ° C.
(비교예 4)(Comparative Example 4)
사출기의 다이 온도를 160℃로 하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the die temperature of the injection machine was 160 ° C.
(실시예 6)(Example 6)
로스터의 발열부 온도를 180℃로 하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the heating portion temperature of the roaster was 180 ° C.
(실시예 7)(Example 7)
로스터의 발열부 온도를 220℃로 하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the heating portion temperature of the roaster was 220 ° C.
(비교예 5)(Comparative Example 5)
로스터의 발열부 온도를 160℃로 하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the heat generation temperature of the roaster was 160 ° C.
(비교예 6)(Comparative Example 6)
로스터의 발열부 온도를 230℃로 하는 것을 제외하고는 실시예 1과 동일한 방법으로 선식 스낵을 제조하였다.A wire snack was prepared in the same manner as in Example 1 except that the heating portion temperature of the roaster was 230 ° C.
(시험예 1)(Test Example 1)
실시예 1 내지 5 및 비교예 1 내지 4의 선식 스낵에 대하여 팽화율을 평가하였다. 팽화율의 계산식은 다음과 같다.The expansion ratio was evaluated about the linear snack of Examples 1-5 and Comparative Examples 1-4. The calculation formula of expansion ratio is as follows.
그 결과를 하기 표 1에 나타내었다. The results are shown in Table 1 below.
(시험예 2)(Test Example 2)
실시예 1 내지 5 및 비교예 1 내지 4의 선식 스낵에 대하여 고소한 맛, 팽화물의 형태 및 팽화물의 조직감을 평가하였다. For the snacks of Examples 1 to 5 and Comparative Examples 1 to 4, the taste, the form of the swelling and the texture of the swelling were evaluated.
고소한 맛 및 팽화물의 조직감은, 충분히 훈련된 전문 관능 시험요원 40명이 시식한 후 다음과 같이 5단계 채점 척도 검사로 평가하고, 그 평균점으로 판정하였다.The savory taste and texture of puffs were evaluated by a five-stage scoring scale test as follows, after 40 well-trained professional sensory testers tried and judged the average score.
고소한 맛: 1-매우 약하다, 2-약하다, 3-보통이다, 4-강하다, 5-매우 강하다.Sweet taste: 1-Very weak, 2-Weak, 3-Normal, 4-Strong, 5-Very strong.
조직감: 1-단단하다, 2-조금 단단하다, 3-보통이다, 4-부드럽다, 5-매우 부드럽다.Texture: 1-hard, 2-slightly hard, 3-medium, 4-soft, 5-very soft.
팽화물의 형태는, 상기 시험요원의 관찰을 통해 평가하였다.The form of the expanded material was evaluated through observation of the test agent.
그 결과를 하기 표 1에 나타내었다.The results are shown in Table 1 below.
상기 표에서, 본 발명에 따른 실시예 1 내지 5는 팽화물의 조직감이 조금 단단하고 바삭하며, 표면이 갈라지지 않아 형태가 균일하였으며, 선식 분말 특유의 고소한 맛이 강화되었다. 따라서, 선식 분말 및 정백당, 정제염에 수분 함량 5~7 중량%로 가수하고, 사출기의 다이 온도는 130~150℃인 것이 바람직하다.In the above table, Examples 1 to 5 according to the present invention had a slightly hard and crispy texture of the expanded material, the surface was not cracked, and the shape was uniform. Therefore, it is preferable to hydrolyze the linear powder, white sugar, and refined salt with a water content of 5 to 7% by weight, and the die temperature of the injection machine is 130 to 150 ° C.
(시험예 3)(Test Example 3)
실시예 1, 실시예 6 및 실시예 7의 선식 스낵과, 비교예 5 및 비교예 6의 선식 스낵에 대하여, 열처리 후의 수분 함량, 고소한 맛의 증감, 조직감을 비교하였다.For the wired snacks of Examples 1, 6 and 7, and the wired snacks of Comparative Examples 5 and 6, the moisture content after heat treatment, the increase and decrease of taste, and texture were compared.
고소한 맛, 조직감은 충분히 훈련된 전문 관능 시험요원 40명이 시식한 후, 열처리하지 않은 제품과 비교하여, 다음과 같이 3단계 차이 척도 검사로 평가하고, 그 평균점으로 판정하였다.The savory taste and texture were sampled by 40 well-trained professional sensory test personnel, and compared with the unheated product.
고소한 맛: 1-차이가 없다, 2-조금 고소하다, 3-매우 고소하다.Nostalgic taste: 1- no difference, 2- slightly sue, 3- very sue.
조직감: 1-차이가 없다, 2-조금 부드럽다, 3-매우 부드럽다.Texture: no 1-difference, 2-little soft, 3-very soft.
그 결과를 하기 표 2에 나타내었다.The results are shown in Table 2 below.
상기 표에서, 비교예 5 및 6은 수분 함량의 과소로 고소한 맛이 떨어지거나 탄 맛이 발생하는 등 문제가 발생하였다. 반면에, 실시예 1, 6 및 7에서는 조직감, 고소한 맛 등이 우수하였다. 따라서, 열처리 단계에서 로스터의 내부 발열부 온도는 180~220℃인 것이 바람직하다.In the above table, Comparative Examples 5 and 6 caused problems such as a drop in flavor or burnt taste due to an excessive moisture content. 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 ℃.
본 발명에 의하면, 사출기를 이용하여 선식 스낵을 제조함으로써 기존의 먹기 불편했던 선식을 간단하고 저렴하게 스낵으로 먹을 수 있고, 적외선 열처리를 통하여 선식 특유의 고소한 풍미가 강화되며, 수분함량이 낮은 선식 스낵을 질소 충진 포장을 함으로써 장기간 보관이 가능한 선식 스낵을 얻을 수 있다.According to the present invention, by manufacturing a wire snack using an injection machine can be eaten conventional snacks uncomfortable wire simple and inexpensive, strengthen the unique flavor of the wire through infrared heat treatment, wire snacks low moisture content Nitrogen-filled packaging can provide a long-term storage of snacks.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100745493B1 (en) * | 2005-12-16 | 2007-08-03 | 주식회사농심 | Injection snacks with improved texture and manufacturing method thereof |
| KR101424766B1 (en) * | 2012-10-31 | 2014-08-01 | 미듬영농조합법인 | Manufacturing Grain snack using Pressure-puffing |
| KR101683223B1 (en) * | 2016-04-05 | 2016-12-06 | (주)천호바이오 | Popping snack composition comprising functional dietary fiber and manufacturing method thereof |
-
2003
- 2003-11-26 KR KR1020030084632A patent/KR20050050961A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100745493B1 (en) * | 2005-12-16 | 2007-08-03 | 주식회사농심 | Injection snacks with improved texture and manufacturing method thereof |
| KR101424766B1 (en) * | 2012-10-31 | 2014-08-01 | 미듬영농조합법인 | Manufacturing Grain snack using Pressure-puffing |
| KR101683223B1 (en) * | 2016-04-05 | 2016-12-06 | (주)천호바이오 | Popping snack composition comprising functional dietary fiber and manufacturing method thereof |
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