KR20140074618A - Snack comprising improved hygroscopicity seafood powder and manufacturing method thereof - Google Patents
Snack comprising improved hygroscopicity seafood powder and manufacturing method thereof Download PDFInfo
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- KR20140074618A KR20140074618A KR1020120142782A KR20120142782A KR20140074618A KR 20140074618 A KR20140074618 A KR 20140074618A KR 1020120142782 A KR1020120142782 A KR 1020120142782A KR 20120142782 A KR20120142782 A KR 20120142782A KR 20140074618 A KR20140074618 A KR 20140074618A
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- South Korea
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- powder
- weight
- parts
- seafood
- snack
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Abstract
Description
본 발명은 흡습도가 개선된 해산물 분말(seafood powder)을 포함하는 스낵 및 이의 제조방법에 관한 것으로서 보다 상세하게는 스낵의 제조방법에 있어서, 스낵 원료 성분에 해산물 분말을 첨가하고 혼합하는 단계를 포함하는 것을 특징으로 하는 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법 및 동 방법에 의해 제조한 스낵에 관한 것이다.
The present invention relates to a snack containing seafood powder having improved moisture absorption and a method for producing the snack, and more particularly, to a method for producing a snack, comprising adding and mixing seafood powder to a snack ingredient And a snack produced by the method. The present invention relates to a method for producing a snack including a seafood powder with improved hygroscopicity and a snack produced by the method.
과자는 주로 단맛이나 짠맛을 내며, 기호식품 중 하나이다.Sweets are mainly sweet and salty, and are one of the favorite foods.
과자의 종류는 여러 가지이며, 제조지에 따라서는 한과와 양과로 구분되며, 제조 방법에 따라서는 실과와 조과로 나뉜다. 보통 밀가루 중 글루텐함량이 낮은 박력분을 주로 이용하여 만들기 때문에 바삭바삭한 질감을 가진 과자가 많다. There are various types of confectionery, and depending on the place of manufacture, it is divided into Korean and Chinese. Usually, flour is made of flour with low gluten content, so there are many crispy texture sweets.
국내에서 과자류의 정의는 식물성 원료 등을 주원료로 하여 이에 다른 식품 또는 식품첨가물을 가하여 가공한 과자, 캔디류, 추잉껌, 빙과류를 말하며 이중 과자는 곡분 등 식물성 원료를 주원료로 하여 굽기, 팽화, 유탕 등의 공정을 거친 것이거나 이에 식품 또는 식품첨가물을 가한 것으로 비스킷, 웨이퍼, 쿠키, 크래커, 한과류, 스낵 등을 말한다.Definition of confectionery in Korea refers to confectionery, candy, chewing gum, and ice cream processed by adding other food or food additives to the main raw material such as vegetable raw materials, and the double confectionery is produced by baking, puffing, Processed or added with food or food additives, such as biscuits, wafers, cookies, crackers, snacks, and snacks.
스낵의 제조방법은 압연, 압출을 이용한 제조방법이 있으며, 이들의 주요 공정은 아래와 같다.Snack production methods include rolling and extrusion, and their main processes are as follows.
압연성형을 이용한 스낵(rolling snack)은 밀가루, 옥수수가루 등의 원료를 스팀 믹싱하여 롤러 등으로 얇은 시트를 만든 후 건조, 절단하여 일정한 형태의 모양을 갖는 펠렛을 제조 후 가공하여 스낵을 제조하는 방법이다.A rolling snack using rolling is a method of manufacturing a snack by manufacturing a thin sheet of a raw material such as wheat flour and corn flour by using a roller or the like and then drying and cutting the pellet having a predetermined shape to be.
압출성형을 이용한 스낵(extruded snack)은 밀가루, 옥수수가루 등의 원료를 스팀 믹싱한 이후 특정한 형태의 사출구를 통하여 배출되는 특정 형태(동물, 도형 등)를 갖춘 펠렛을 제조 후 가공하는 제조방법이다.An extruded snack is a manufacturing method in which a raw material such as wheat flour and corn flour is steam-mixed and then pellets having a specific shape (animal, figure, etc.) are discharged through a specific type of discharge port .
파칭(parching)은 압연성형 및 압출성형된 펠렛을 기름에 튀기지 않고 호화 시키는 방법 중의 하나로, 가열된 파칭기 내에서 240±10℃로 구워진 뜨거운 소금 등의 간접적인 열매체로 펠렛내의 수분을 순간적으로 기화하여 펠렛을 팽창 및 호화하여 스낵을 제조하는 방법이다.Parching is one of the methods of rolling and extruding the pellets without splashing them into oil and indirectly heating the water in the pellets with indirect heating medium such as hot salt baked at 240 ± 10 ° C in a heated punching machine to instantaneously vaporize Thereby expanding and aging the pellet to produce a snack.
프라잉(frying)은 압연성형 및 압출성형된 펠렛을 200℃ 내외로 가열된 프라이어(fryer) 내의 식용유에 투입하여 펠렛을 팽창 및 호화하여 스낵을 제조하는 방법이다.Frying is a method of manufacturing a snack by pelletizing and expanding the pellets by injecting the pellets rolled and extruded into cooking oil in a fryer heated to about 200 캜.
상기의 스낵 제조시 파칭 또는 프라잉 공정을 거쳐 호화 및 팽창된 펠렛을 콜렛(collet)이라고 한다.The pellet which is subjected to the peeling or frying process during the production of the above snack and which is gained and expanded is called a collet.
한편, 본 발명과 관련된 선행기술로서 한국공개특허 제2005-110436호에 해산물을 1mmHg 이하의 고진공 하에서 -45℃ 내지 -40℃의 온도에서 진공 동결건조 후 튀겨낸 것으로서, 조직감 측정기(Texture Analyzer)로 변형율 30% 및 크로스 헤드 속도(cross head speed) 0.5mm/초의 조건으로 측정한 견고성이 10-30N이고, 찢김성이 4- N인 것을 특징으로 하는 해산물 스낵을 나타내고 있다.As a prior art related to the present invention, Korean Unexamined Patent Publication No. 2005-110436 discloses a method in which seafood is fried in vacuum freeze-drying at a temperature of -45 캜 to -40 캜 under a high vacuum of 1 mmHg or lower, 30% and a cross head speed of 0.5 mm / sec, and the tearability is 4 - N.
그러나 본 발명과 상기 선행기술은 발명의 주요 구성을 나타내는 기술적 특징이 서로 상이하므로, 본 발명과 선행기술은 발명의 구성이 서로 다른 발명이다.
However, since the present invention and the prior art differ from each other in technical characteristics showing the main constitution of the invention, the present invention and the prior art are inventions having different configurations of the invention.
본 발명의 목적은 흡습도가 개선된 해산물 분말을 포함하는 스낵을 제공하고자 한다.It is an object of the present invention to provide a snack comprising a seafood powder with improved hygroscopicity.
본 발명의 다른 목적은 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법을 제공하고자 한다.Another object of the present invention is to provide a method for producing a snack comprising a seafood powder with improved hygroscopicity.
본 발명의 해산물 분말을 포함하는 스낵 및 이의 제조방법에서 상기의 해산물 분말은 흡습방지 성분을 포함하고 있어 이러한 흡습방지 성분을 함유하는 해산물 분말을 이용하여 제조한 스낵은 수분 흡수를 방지하여 유통기간을 증대시킬 수 있으며, 또한 흡습방지 성분을 이용하므로, 수분 흡수에 의한 케이킹(caking) 현상을 방지하고 스낵 제조시 액상원료를 사용하는 방법에 비해 악취 발생을 억제할 수 있어 스낵의 생산성을 향상시킬 수 있다.
In the snack including the seafood powder of the present invention and the method of manufacturing the same, the above-mentioned seafood powder contains the moisture absorption preventing component. Therefore, the snack manufactured using the seaweed powder containing the moisture absorption preventing ingredient prevents the water absorption, It is possible to prevent the caking due to moisture absorption and to suppress the generation of odor as compared with the method of using the liquid raw material in the production of the snack so as to improve the productivity of the snack .
본 발명은 소맥분을 주재료로 하는 스낵의 제조방법에 있어서, 소맥분에 해산물 분말을 첨가하고 혼합하는 단계를 포함하는 것을 특징으로 하는 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법을 제공할 수 있다.The present invention provides a method for producing a snack comprising wheat flour as a main material, comprising the step of adding seafood powder to wheat flour and mixing the flour, and a method for producing a snack comprising the seafood powder with improved hygroscopicity have.
본 발명은 상가에서 언급한 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법에 의해 제조한 해산물 분말을 포함하는 스낵을 제공할 수 있다.
The present invention can provide a snack containing the seafood powder prepared by the method of manufacturing the snack including the seafood powder with improved hygroscopicity mentioned in the shop.
본 발명 흡습방지 성분을 함유하고 있는 해산물 분말을 사용하여 스낵을 제조하므로, 본 발명의 해산물 분말을 포함하는 스낵은 수분 흡수를 방지하여 유통기간을 증대시킬 수 있으며, 또한 흡습방지 성분에 의해 본 발명의 스낵 제조시 수분 흡수에 의한 케이킹(caking) 현상을 방지하고 스낵 제조시 액상원료를 사용하는 방법에 비해 악취 발생을 억제할 수 있어 스낵의 생산성을 향상시킬 수 있다.
The snack comprising the seaweed powder of the present invention can be used to prevent water absorption and increase the circulation period, and furthermore, the snack comprising the present invention It is possible to prevent the occurrence of caking due to moisture absorption during the manufacture of snacks and to suppress the generation of odor as compared with a method using liquid raw materials in the production of snacks, thereby improving the productivity of snacks.
도 1은 본 발명의 해산물 분말을 포함하는 스낵의 제조공정도이다.
도 2는 본 발명의 해산물 분말을 포함하는 스낵의 제조시 사용하는 해산물 분말의 제조공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a manufacturing process of a snack containing a seafood powder according to the present invention. FIG.
FIG. 2 is a flow chart of a process for producing a seafood powder used in the production of a snack containing the seafood powder of the present invention.
본 발명은 해산물 분말을 포함하는 스낵의 제조방법을 나타낸다.The present invention shows a method for producing a snack containing seafood powder.
본 발명은 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법을 나타낸다.The present invention shows a method for producing a snack comprising a seafood powder with improved hygroscopicity.
본 발명은 소맥분을 주재료로 하는 스낵의 제조방법에 있어서, 소맥분에 해산물 분말을 첨가하고 혼합하는 단계를 포함하는 것을 특징으로 하는 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법을 나타낸다.The present invention relates to a method for producing a snack comprising wheat flour as a main material, which comprises adding seafood powder to wheat flour and mixing the same.
상기에서 소맥분 100중량부에 대하여 정제염 0.01∼3중량부, 당류 5∼30중량부, 조미원료 1∼10중량부, 해산물 분말 1∼20중량부를 첨가하고 혼합하여 해산물 분말이 함유된 혼합물을 얻을 수 있다.0.01 to 3 parts by weight of purified salt, 5 to 30 parts by weight of saccharides, 1 to 10 parts by weight of seasoning ingredients and 1 to 20 parts by weight of seafood powder are added to and mixed with 100 parts by weight of wheat flour to obtain a mixture containing seafood powder have.
상기의 해산물 분말이 함유된 혼합물에서 당류는 설탕, 포도당, 과당, 엿류, 당시럽류, 덱스트린, 맥아당, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당, 수크랄로스(sucralose), 꿀(honey), 프로폴리스(propolis), 트레할로스(trehalos), 스테비오사이드(stevioside), 아스파탐(Aspartame), 라피노오스(raffinose) 중에서 선택된 어느 하나 이상을 사용할 수 있다.In the above-mentioned mixture containing the seafood powder, the saccharide may be selected from the group consisting of sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulinoligosaccharide, galactooligosaccharide, At least one selected from the group consisting of xylitol, sucralose, honey, propolis, trehalos, stevioside, aspartame and raffinose may be used. .
상기의 해산물 분말이 함유된 혼합물에서 조미원료는 버섯분말, 감자분말, 고구마분말, 당근분말, 무분말, 양파분말, 다시마분말, 미역분말, 톳분말, 김분말, 간장분말, 불고기분말, 베이컨분말, 고추분말, 현미누룽지분말 중에서 선택된 어느 하나 이상을 사용할 수 있다.
In the mixture containing the above-described seafood powder, the seasoning raw materials include mushroom powder, potato powder, sweet potato powder, carrot powder, powdered onion, onion powder, kelp powder, seaweed powder, top powder, , Red pepper powder, and brown rice burning powder can be used.
상기에서 소맥분에 해산물 분말을 첨가하고 혼합하여 얻은 혼합물은 정제수를 첨가한 다음 압연 또는 압출시켜 펠렛을 성형하고 건조한 다음 프라잉 또는 파칭에 의해 콜렛을 제조한 후 씨즈닝(seasoning)하여 해산물 분말을 포함하는 스낵을 제조할 수 있다.The mixture obtained by adding seafood powder to the wheat flour is mixed with purified water and then rolled or extruded to form a pellet. The pellet is dried and then fired or cored to produce a collet. Seasoning is then performed to produce a seaweed powder Can be produced.
상기에서 소맥분에 해산물 분말을 첨가하고 혼합하여 얻은 혼합물에 대해 정제수의 첨가, 압연 또는 압출에 의한 펠렛의 성형 및 건조, 프라잉 또는 파칭에 의한 콜렛의 제조, 씨즈닝(seasoning) 등의 공정은 종래 스낵 제조시의 공정 조건을 이용하여 실시할 수 있으며, 이러한 공정 조건은 본 발명의 기술분야에서 통상의 지식을 가진 통상의 기술자가 선택하여 실시할 수 있으므로, 이하 이러한 공정 조건에 대한 내용은 생략하기로 한다.
Processes such as the addition of purified water, the molding and drying of pellets by rolling or extrusion, the production of collets by frying or wavening, the seasoning and the like are applied to the mixture obtained by adding and mixing seafood powder to wheat flour, And can be carried out by using the process conditions at the time of manufacturing the snacks. Such process conditions can be selected by a person having ordinary skill in the art to which the present invention is applicable. .
상기에서 해산물 분말은 해산물을 효소분해 처리한 후 분말화한 다음 흡습방지 성분을 첨가하여 얻은 것을 사용할 수 있다.In the above, the seafood powder may be obtained by enzymatically digesting the seafood, pulverizing the seafood, and adding the moisture-absorbing component.
상기에서 해산물 분말은 꽃게, 새우, 명태, 오징어, 쭈꾸미, 낙지, 문어, 굴, 멸치, 홍합, 바지락 중에서 선택된 어느 하나의 해산물, 효소, 정제수를 혼합한 후 효소분해시키는 단계; 상기의 효소분해물을 여과 및 살균하는 단계; 상기의 살균 후 농축하고 건조하여 분말화하여 분말을 얻는 단계; 상기의 분말에 옥수수전분, 덱스트린, 당알코올 중에서 선택된 어느 하나 이상의 흡습방지 성분을 첨가하여 얻은 것을 사용할 수 있다.Wherein the seaweed powder is prepared by mixing an seafood product selected from crab, shrimp, pollack, squid, cuttlefish, octopus, octopus, oyster, anchovy, mussel and clam, enzyme and purified water, followed by enzymatic degradation; Filtering and sterilizing said enzymatic degradation product; After sterilization, concentrating and drying to obtain a powder; The powder obtained by adding at least one moisture absorption preventing component selected from corn starch, dextrin and sugar alcohol may be used.
상기에서 해산물 분말은 꽃게, 새우, 명태, 오징어, 쭈꾸미, 낙지, 문어, 굴, 멸치, 홍합, 바지락 중에서 선택된 어느 하나의 해산물 60∼80중량%, 효소 0.5∼2중량%, 정제수 19.5∼40중량%를 혼합한 후 30∼40℃에서 24∼120시간 동안 효소분해시키는 단계; 상기의 효소분해물을 여과 및 120∼130℃에서 1∼10분 동안 살균하는 단계; 상기의 살균 후 동결건조시켜 분말화하여 분말을 얻는 단계; 상기의 분말 100중량부에 대하여 옥수수전분, 덱스트린, 당알코올 중에서 선택된 어느 하나 이상의 흡습방지 성분 10∼100중량부를 첨가하여 얻은 것을 사용할 수 있다.The seaweed powder comprises 60 to 80% by weight of any seafood selected from crab, shrimp, pollack, squid, squid, octopus, octopus, oyster, anchovy, mussel and clam, 0.5 to 2% by weight of enzyme, 19.5 to 40% % And then enzymatically decomposing at 30 to 40 DEG C for 24 to 120 hours; Sterilizing the enzymatic degradation product by filtration and 120 to 130 캜 for 1 to 10 minutes; Sterilizing the powder, freeze-drying the powder to obtain a powder; A powder obtained by adding 10 to 100 parts by weight of at least one moisture absorptive inhibitor selected from corn starch, dextrin and sugar alcohol to 100 parts by weight of the powder may be used.
상기의 해산물 분말 제조시 효소는 프로테아제(protease), 브로멜라인(bromelain), 액티니딘(actinidine), 파파인(papain) 중에서 선택된 어느 하나 이상을 사용할 수 있다. The enzyme may be selected from protease, bromelain, actinidine, and papain in the preparation of the above-described seafood powder.
상기의 해산물 분말 제조시 당알코올은 솔비톨(sorbitol), 자일리톨(xylitol), 만니톨(mannitol), 만티톨(mantitol), 람니톨(rhamnitol), 이노시톨(Inositol), 에리스리톨(Erythritol), 파라티노스(paratinose), 쿠에르시톨(quercitol) 중에서 선택된 어느 하나 이상을 사용할 수 있다.
In the preparation of the seafood powder, the sugar alcohol is selected from the group consisting of sorbitol, xylitol, mannitol, mannitol, rhamnitol, inositol, erythritol, paratinose, ), And quercitol may be used.
본 발명의 해산물 분말을 포함하는 스낵 제조시 스낵의 관능성 및/또는 기능성의 향상을 위해 기능성 성분을 추가로 더 첨가할 수 있다.In the production of snacks containing the seafood powder of the present invention, a functional ingredient may be further added to improve the functionality and / or functionality of snacks.
상기의 기능성 성분은 소맥분 100중량부에 대하여 1∼5중량부를 사용할 수 있다.The functional ingredient may be used in an amount of 1 to 5 parts by weight based on 100 parts by weight of the wheat flour.
상기의 기능성 성분은 금앵자(Rosa laevigata Michaux.)를 사용할 수 있다.The above-mentioned functional ingredient may be a gold microspheres (Rosa laevigata Michaux.).
상기의 기능성 성분은 마름열매(fruit of Trapa japonica ELEROV.)를 사용할 수 있다.The functional ingredient may be fruit of Trapa japonica ELEROV.
상기의 기능성 성분은 금앵자와 마름열매가 1:9∼9:1의 중량비로 혼합된 혼합물을 사용할 수 있다.The above-mentioned functional ingredient may be a mixture of gold scales and dried fruit mixed at a weight ratio of 1: 9 to 9: 1.
상기의 금앵자는 수세 후 이물질을 제거한 후 80∼100℃의 수증기(steam)으로 3∼10시간 동안 증숙하고, 상온에서 1∼3시간 동안 냉각시킨 다음 분쇄기로 100∼300메쉬(mesh)가 되도록 분쇄한 금앵자 분말을 사용할 수 있다.After removing the foreign matter after washing with water, the above-mentioned nodule is washed with steam of 80 to 100 ° C for 3 to 10 hours, cooled at room temperature for 1 to 3 hours, and then pulverized to 100 to 300 mesh by a pulverizer One can use a squeezer powder.
상기의 마름열매는 금앵자 분말을 얻는 공정을 이용하여 얻은 마름열매 분말을 사용할 수 있다.
The above-mentioned dried fruit can be obtained by using a dried fruit powder obtained by a process of obtaining an anchor powder.
본 발명의 해산물 분말을 포함하는 스낵의 제조방법에 대해 다양한 조건으로 실시한바, 본 발명의 목적을 달성하기 위해서는 상기에서 언급한 조건에 의해 해산물 분말을 포함하는 스낵의 제조방법을 제공하는 것이 바람직하다.
In order to achieve the object of the present invention, it is preferable to provide a method for producing a snack comprising a seafood powder according to the above-mentioned conditions, when the method for producing a snack containing the seafood powder of the present invention is carried out under various conditions .
본 발명은 상기에서 언급한 방법에 의해 제조한 해산물 분말을 함유하는 스낵을 포함한다.
The present invention includes a snack containing a seafood powder prepared by the above-mentioned method.
이하 본 발명의 내용을 제조예, 실험예, 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.
Hereinafter, the content of the present invention will be described in detail through Production Examples, Experimental Examples, Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
<제조예 1> 해산물 분말 제조Preparation Example 1 Preparation of seafood powder
꽃게 70중량%, 효소 1.5중량%, 정제수 28.5중량%를 혼합한 후 35℃에서 48시간 동안 효소분해시켜 효소분해물을 얻고 이를 여과지로 여과한 다음 150℃에서 3분 동안 살균 후 동결건조시켜 분말화하여 꽃게 분말을 얻었다.The enzymatic degradation product was obtained by mixing 70% by weight of crab, 1.5% by weight of enzyme, and 28.5% by weight of purified water and enzymatically decomposing at 35 ° C for 48 hours to obtain an enzyme decomposition product. The product was filtered with a filter paper, sterilized at 150 ° C for 3 minutes, To obtain crab powder.
상기의 꽃게 분말 100중량부에 대하여 흡습방지 성분으로 저감미당 50중량부를 첨가하고 혼합하여 해산물 분말로서 꽃게 분말을 제조하였다.To 100 parts by weight of the above crab powder was added 50 parts by weight of a low moisture insoluble component as a moisture absorptive component and mixed to prepare crab powder as a seafood powder.
상기에서 꽃게는 수세 후 이물질을 제거한 다음 2cm 크기로 절단한 것을 사용하였다.In the above, the crab was washed with water and then cut into a size of 2 cm.
상기에서 효소는 프로테아제(protease)를 사용하였다.In the above, protease was used as an enzyme.
상기에서 저감미당은 포도당 함량(Dextrose Equivalent, DE)이 10±2인 올리고당을 사용하였다.
In the above, the oligosaccharide having a glucose content (Dextrose Equivalent, DE) of 10 ± 2 was used as the deproteinized sugar.
<제조예 2> 해산물 분말 제조≪ Preparation Example 2 > Preparation of seafood powder
꽃게 70중량%, 효소 1.5중량%, 정제수 28.5중량%를 혼합한 후 35℃에서 48시간 동안 효소분해시켜 효소분해물을 얻고 이를 여과지로 여과한 다음 150℃에서 3분 동안 살균 후 동결건조시켜 분말화하여 꽃게 분말을 얻었다.The enzymatic degradation product was obtained by mixing 70% by weight of crab, 1.5% by weight of enzyme, and 28.5% by weight of purified water and enzymatically decomposing at 35 ° C for 48 hours to obtain an enzyme decomposition product. The product was filtered with a filter paper, sterilized at 150 ° C for 3 minutes, To obtain crab powder.
상기의 꽃게 분말 100중량부에 대하여 흡습방지 성분으로 덱스트린 50중량부를 첨가하고 혼합하여 해산물 분말로서 꽃게 분말을 제조하였다.To 100 parts by weight of the crab powder, 50 parts by weight of dextrin as a moisture absorptive component was added and mixed to prepare crab powder as a seafood powder.
상기에서 꽃게는 수세 후 이물질을 제거한 다음 2cm 크기로 절단한 것을 사용하였다.In the above, the crab was washed with water and then cut into a size of 2 cm.
상기에서 효소는 프로테아제(protease)를 사용하였다.
In the above, protease was used as an enzyme.
<제조예 3> 해산물 분말 제조≪ Preparation Example 3 > Preparation of seafood powder
꽃게 70중량%, 효소 1.5중량%, 정제수 28.5중량%를 혼합한 후 35℃에서 48시간 동안 효소분해시켜 효소분해물을 얻고 이를 여과지로 여과한 다음 150℃에서 3분 동안 살균 후 동결건조시켜 분말화하여 꽃게 분말을 얻었다.The enzymatic degradation product was obtained by mixing 70% by weight of crab, 1.5% by weight of enzyme, and 28.5% by weight of purified water and enzymatically decomposing at 35 ° C for 48 hours to obtain an enzyme decomposition product. The product was filtered with a filter paper, sterilized at 150 ° C for 3 minutes, To obtain crab powder.
상기의 꽃게 분말 100중량부에 대하여 흡습방지 성분으로 옥수수전분 50중량부를 첨가하고 혼합하여 해산물 분말로서 꽃게 분말을 제조하였다.To 100 parts by weight of the crab powder was added 50 parts by weight of corn starch as a hygroscopicity preventing ingredient and mixed to prepare crab powder as a seafood powder.
상기에서 꽃게는 수세 후 이물질을 제거한 다음 2cm 크기로 절단한 것을 사용하였다.In the above, the crab was washed with water and then cut into a size of 2 cm.
상기에서 효소는 프로테아제(protease)를 사용하였다.
In the above, protease was used as an enzyme.
<실험예 1><Experimental Example 1>
상기 제조예 1 내지 제조예 3에서 제조한 꽃게 분말에 대하여 각각의 흡습방지 성분에 따른 흡습도를 측정하고 이를 아래의 표 1에 나타내었다.The hygroscopicity of the crabgrass powder prepared in Preparation Examples 1 to 3 was measured according to each of the hygroscopic components, and the results are shown in Table 1 below.
상기에서 흡습도의 측정은 온도 40℃, 평균 상대습도 51.9%에서 24시간 동안 제조예 1 내지 제조예 3에서 제조한 각각의 꽃게 분말에 대한 흡습 정도를 측정(5점:매우 양호 ∼ 0:굳음)하고 이들의 결과를 나타내었다. The hygroscopicity was measured for each of the crabgrasses prepared in Production Examples 1 to 3 at a temperature of 40 ° C and an average relative humidity of 51.9% for 24 hours (5 points: very good to 0: ) And their results.
<실험예 2><Experimental Example 2>
상기 실험예 1의 표 1 결과에서처럼 흡습방지 성분으로 저감미당, 덱스트린을 사용한 것에 비해 옥수수전분을 사용한 꽃게 분말에 대한 흡습방지 효과가 우수함을 알 수 있었다.As shown in Table 1 of Experimental Example 1, it was found that the anti-hygroscopic effect against the crab powder using corn starch was superior to that using dextrin as the moisture absorption preventing component.
이에 이번 실험에서는 흡습방지 성분으로 옥수수전분을 사용한 상기 제조예 3에서 제조한 꽃게 분말에 대하여 습도별에 따른 흡습도를 측정하고 이를 아래의 표 2에 나타내었다.In this experiment, the hygroscopicity of the crab powder prepared in Preparation Example 3 using corn starch as a moisture absorption preventing agent was measured according to the humidity, and it is shown in Table 2 below.
상기에서 습도별에 따른 꽃게 분말의 흡습도의 측정은 온도 40℃, 평균 상대습도 52∼73%에서 24시간 동안 흡습 정도를 측정(5점:매우 양호 ∼ 0:굳음)하고 이들의 결과를 나타내었다. The hygroscopicity of the crab powder according to the degree of humidity was measured for 24 hours at a temperature of 40 ° C and an average relative humidity of 52 to 73% (5 points: very good to 0: hardness) .
상기 표 2의 결과인 습도별 흡습도를 비교한 결과 습도가 높을수록 꽃게 분말의 흡습도가 증가하는 경향을 보였으나 평균 상대습도 60% 이내의 습도범위에서는 옥수수 전분을 포함하는 꽃게 분말 시료가 대체적으로 흡습에 안전한 경향을 보였다. As a result of comparing the hygroscopicity according to the humidity shown in the above Table 2, the hygroscopicity of the crab powder tended to increase with the increase in humidity, but in the humidity range of 60% or less relative humidity, the crab powder containing corn starch generally Showed a tendency to be hygroscopic.
한편, 일반적인 스낵 생산시 조업시간은 8시간을 초과하지 않으므로 실제 스낵 조업시간 범위내에서 옥수수 전분을 사용한 해산물 분말의 흡습개선 효과가 뛰어난 것으로 확인되었다.
On the other hand, since the operating time of ordinary snacks does not exceed 8 hours, it was confirmed that the effect of improving the moisture absorption of the seaweed powder using corn starch was excellent within the actual snack operation time.
<제조예 4> 해산물 분말 제조Preparation Example 4 Preparation of seafood powder
꽃게 대신 새우를 사용하는 것을 제외하고는 상기 제조예 3과 동일한 방법으로 해산물 분말로서 옥수수 전분을 함유하는 새우 분말을 제조하였다.
A shrimp powder containing corn starch as a seafood powder was prepared in the same manner as in Preparation Example 3, except that shrimp were used instead of crab.
<제조예 5> 해산물 분말 제조≪ Preparation Example 5 > Preparation of seafood powder
꽃게 대신 명태를 사용하고, 효소로서 프로테아제 대신 브로멜라인(bromelain)을 사용하을 제외하고는 상기 제조예 3과 동일한 방법으로 해산물 분말로서 옥수수 전분을 함유하는 명태 분말을 제조하였다.A barley powder containing corn starch as a seafood powder was prepared in the same manner as in Preparation Example 3, except that pollack was used instead of crab, and bromelain was used instead of protease as an enzyme.
상기에서 명태는 수세 후 지느러미, 피, 내장을 제거한 것을 사용하였다.
In the above, the polished rice was washed with water and the fins, blood and viscera were removed.
<제조예 6> 해산물 분말 제조≪ Preparation Example 6 > Preparation of seafood powder
꽃게 대신 오징어를 사용하고, 효소로서 프로테아제 대신 액티니딘(actinidine)을 사용하는 것을 제외하고는 상기 제조예 3과 동일한 방법으로 해산물 분말로서 옥수수 전분을 함유하는 오징어 분말을 제조하였다.
Squid powder containing corn starch as a seafood powder was prepared in the same manner as in Preparation Example 3, except that squid was used instead of crab, and actinidine was used instead of protease as an enzyme.
<제조예 7> 해산물 분말 제조≪ Preparation Example 7 > Preparation of seafood powder
꽃게 대신 새우를 사용하고, 효소로서 프로테아제 대신 파파인(papain)을 사용하는 것을 제외하고는 상기 제조예 3과 동일한 방법으로 해산물 분말로서 옥수수 전분을 함유하는 새우 분말을 제조하였다.
A shrimp powder containing corn starch as a seafood powder was prepared in the same manner as in Preparation Example 3, except that prawns were used instead of crab, and papain was used as an enzyme instead of protease.
<실시예 1>≪ Example 1 >
소맥분 100중량부에 대하여 정제염 1.5중량부, 설탕 20중량부, 표고버섯분말 2중량부, 감자분말 2중량부, 고구마분말 2중량부, 당근분말 2중량부, 해산물 분말로서 제조예 3에서 제조한 꽃게 분말 10중량부를 첨가하고 혼합하여 꽃게 분말이 함유된 혼합물을 얻었다.1.5 parts by weight of purified salt, 20 parts by weight of sugar, 2 parts by weight of mushroom powder, 2 parts by weight of potato powder, 2 parts by weight of sweet potato powder, 2 parts by weight of carrot powder, 10 parts by weight of crab powder was added and mixed to obtain a mixture containing crab powder.
상기의 꽃게 분말이 함유된 혼합물에 정제수를 상기의 소맥분 100중량부에 대하여 40중량부를 첨가하여 혼합하여 스낵용 반죽을 얻고, 상기의 스낵용 반죽을 반죽의 수분함량 35±2%가 되도록 스팀 믹스하고 압연 공정에 시트(sheet)를 만든 다음 이를 가로 1cm, 세로 5cm, 두께 2.5mm 크기의 펠렛(pellet)을 성형하였다.40 parts by weight of purified water was added to 100 parts by weight of the wheat flour described above and mixed to obtain a dough for snacking. The dough for snack was mixed with steam mixture A sheet was formed in the rolling process, and then a pellet of 1 cm in length, 5 cm in length, and 2.5 mm in thickness was formed.
상기의 펠렛을 30℃에서 수분함량 10%가 되도록 건조 후 5℃에서 24시간 동안 숙성하고 200±10℃의 식용유가 함유된 프라이어(fryer)에 3분 동안 투입하여 상기 펠렛을 팽창 및 호화시켜 콜렛(collet)을 얻고, 상기의 콜렛 100중량부에 대하여 양파분말 5중량부를 첨가하는 씨즈닝을 실시하여 해산물 분말의 꽃게 분말이 함유된 스낵을 제조하였다.
The pellets were dried at 30 DEG C to a moisture content of 10%, aged at 5 DEG C for 24 hours, and pelletized for 3 minutes in a fryer containing cooking oil at 200 DEG C to 10 DEG C to expand and gel the pellets, a collet was obtained and 5 parts by weight of onion powder was added to 100 parts by weight of the collet to prepare a snack containing the crab powder of seafood powder.
<실시예 2>≪ Example 2 >
해산물 분말로서 제조예 3에서 제조한 꽃게 분말 대신 제조예 4에서 제조한 새우 분말을 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 해산물 분말의 새우 분말이 함유된 스낵을 제조하였다.
A snack containing shrimp powder of seafood powder was prepared in the same manner as in Example 1, except that the seaweed powder prepared in Preparation Example 4 was used in place of the crab powder prepared in Preparation Example 3.
<실시예 3>≪ Example 3 >
해산물 분말로서 제조예 3에서 제조한 꽃게 분말 대신 제조예 5에서 제조한 명태 분말을 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 해산물 분말의 명태 분말이 함유된 스낵을 제조하였다.
A snack containing seaweed powder of seaweed powder was prepared in the same manner as in Example 1, except that the seaweed powder prepared in Preparation Example 5 was used in place of the crab powder prepared in Preparation Example 3.
<실시예 4><Example 4>
해산물 분말로서 제조예 3에서 제조한 꽃게 분말 대신 제조예 6에서 제조한 오징어 분말을 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 해산물 분말의 오징어 분말이 함유된 스낵을 제조하였다.
A snack containing squid powder of seafood powder was prepared in the same manner as in Example 1, except that squid powder prepared in Preparation Example 6 was used instead of the crab powder prepared in Preparation Example 3 as a seafood powder.
<시험예><Test Example>
상기 실시예 1 내지 실시예 4에서 제조한 해산물 분말이 함유된 스낵을 실험군으로 하고, 시중에서 판매되고 있는 스낵(새우깡, 농심)을 대조군으로 하여 맛, 기호도 등의 관능검사를 5점 척도법(5점: 매우 우수, 4점: 우수, 3점: 보통, 2점: 조금 나쁨, 1점: 매우 나쁨)으로 측정하고 이의 결과를 아래의 표 3에 나타내었다.Snacks containing the seafood powder prepared in Examples 1 to 4 were used as an experimental group, and sensory tests such as taste and taste were conducted using a snack (shrimp crab, Nongshim) sold in the market as a control, Point: very excellent, 4 points: excellent, 3 points: normal, 2 points: slightly poor, 1 point: very poor) and the results are shown in Table 3 below.
상기 관능검사는 식품 분야에서 3년 이상의 관능검사 경력을 지닌 패널 30명(남여 각각 15명)을 대상으로 실시하였다.The sensory test was conducted on 30 panelists (15 males and females, each having 3 or more years of sensory experience in food).
*상기 표 3에서 실시예 1 내지 실시예 4에서 제조한 해산물 분말이 함유된 스낵 및 대조군의 스낵에 대한 맛, 기호도 등의 관능검사 수치는 각각의 관능검사에서 패널의 점수 총합을 패널 수로 나눈 다음 소수 둘째 자리에서 반올림한 것으로서 수치가 높을수록 관능성이 우수함을 의미한다.
* In Table 3, the sensory test values such as taste, preference and taste of the snacks containing the seafood powder prepared in Examples 1 to 4 and the snacks of the control group were obtained by dividing the total score of the panel by the number of panels in each sensory test It is rounded to the nearest two decimal places, and the higher the number, the better the sensuality.
상기 표 1에서처럼 본 발명의 실시예 1 내지 실시예 4에서 제조한 해산물 분말이 함유된 스낵은 현재 시중에서 판매되고 있는 대조군 스낵과 대비시 동등 수준 이상의 관능성이 있어 시중에서 상품으로서의 경쟁력이 있음을 알 수 있었다.
As shown in Table 1, the snacks containing the seafood powder prepared in Examples 1 to 4 of the present invention are more competitive than those of the control snacks sold on the market at present, Could know.
<실시예 5>≪ Example 5 >
소맥분 100중량부에 대하여 정제염 1.5중량부, 설탕 20중량부, 표고버섯분말 2중량부, 감자분말 2중량부, 고구마분말 2중량부, 당근분말 1중량부, 고추분말 1중량부, 해산물 분말로서 제조예 3에서 제조한 꽃게 분말 10중량부 및 금앵자 분말 2중량부를 첨가하고 혼합하여 꽃게 분말이 함유된 혼합물을 얻었다.1.5 parts by weight of purified salt, 20 parts by weight of sugar, 2 parts by weight of mushroom powder, 2 parts by weight of potato powder, 2 parts by weight of sweet potato powder, 1 part by weight of carrot powder, 1 part by weight of red pepper powder, 10 parts by weight of the crab powder prepared in Preparation Example 3 and 2 parts by weight of the squeeze powder were added and mixed to obtain a mixture containing crab powder.
상기의 꽃게 분말이 함유된 혼합물에 정제수를 상기의 소맥분 100중량부에 대하여 40중량부를 첨가하여 혼합하여 스낵용 반죽을 얻고, 상기의 스낵용 반죽을 반죽의 수분함량 35±2%가 되도록 스팀 믹스하고 압출 공정에 의해 높이가 2.5mm인 타원형 모양의 펠렛(pellet)을 성형하였다.40 parts by weight of purified water was added to 100 parts by weight of the wheat flour described above and mixed to obtain a dough for snacking. The dough for snack was mixed with steam mixture And an oval-shaped pellet having a height of 2.5 mm was formed by an extrusion process.
상기의 펠렛을 30℃에서 수분함량 10%가 되도록 건조 후 5℃에서 24시간 동안 숙성하고 200±10℃의 식용유가 함유된 프라이어(fryer)에 3분 동안 투입하여 상기 펠렛을 팽창 및 호화시켜 콜렛(collet)을 얻고, 상기의 콜렛 100중량부에 대하여 양파분말 5중량부를 첨가하는 씨즈닝을 실시하여 해산물 분말의 꽃게 분말이 함유된 스낵을 제조하였다.The pellets were dried at 30 DEG C to a moisture content of 10%, aged at 5 DEG C for 24 hours, and pelletized for 3 minutes in a fryer containing cooking oil at 200 DEG C to 10 DEG C, a collet was obtained and 5 parts by weight of onion powder was added to 100 parts by weight of the collet to prepare a snack containing the crab powder of seafood powder.
상기의 금앵자 분말은 수세 후 이물질을 제거한 후 95℃의 수증기(steam)로 6시간 동안 증숙하고, 상온에서 2시간 동안 냉각시킨 다음 분쇄기로 200±5메쉬(mesh)가 되도록 분쇄한 금앵자 분말을 사용하였다.
The gold sintered powder was washed with water steam at 95 ° C for 6 hours, cooled at room temperature for 2 hours, and then sieved to 200 ± 5 mesh using a pulverizer. Were used.
<실시예 6>≪ Example 6 >
금앵자 분말 대신 마름열매 분말을 사용하는 것을 제외하고는 상기 실시예 5와 동일한 방법으로 해산물 분말의 꽃게 분말이 함유된 스낵을 제조하였다.A snack containing the crab powder of seafood powder was prepared in the same manner as in Example 5, except that rhizome powder was used instead of the squeezer powder.
상기의 마름열매 분말은 수세 후 이물질을 제거한 후 95℃의 수증기(steam)로 6시간 동안 증숙하고, 상온에서 2시간 동안 냉각시킨 다음 분쇄기로 200±5메쉬(mesh)가 되도록 분쇄한 마름열매 분말을 사용하였다.
The dried fruit powder was washed with water steam at 95 ° C for 6 hours, cooled at room temperature for 2 hours, and then pulverized into 200 ± 5 mesh with a pulverizer. Were used.
<실시예 7>≪ Example 7 >
금앵자 분말 대신 금앵자 분말과 마름열매 분말이 1:1의 중량비로 혼합된 혼합 분말을 사용하는 것을 제외하고는 상기 실시예 5와 동일한 방법으로 해산물 분말의 꽃게 분말이 함유된 스낵을 제조하였다.A snack containing the crab powder of seafood powder was prepared in the same manner as in Example 5, except that a mixed powder in which gold anchor powder and rhizome powder were mixed at a weight ratio of 1: 1 instead of gold anchor powder was used.
상기의 금앵자 분말은 실시예 5에서 제조한 것을 사용하였고, 마름열매 분말은 실시예 6에서 제조한 것을 사용하였다.
The above-prepared gold squeeze powder was the same as that prepared in Example 5, and the rhizome powder used in Example 6 was used.
상술한 바와 같이 본 발명의 바람직한 제조예, 실험예, 실시예 및 시험예를 참조하여 설명하였지만 본 발명의 기술 분야에서 통상의 지식을 가진 통상의 기술자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.
Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that various modifications and changes may be made thereto without departing from the spirit and scope of the invention.
본 발명 흡습방지 성분을 함유하고 있는 해산물 분말을 사용하여 스낵을 제조하므로, 본 발명의 해산물 분말을 포함하는 스낵은 수분 흡수를 방지하여 유통기간을 증대시킬 수 있으며, 또한 흡습방지 성분에 의해 본 발명의 스낵 제조시 수분 흡수에 의한 케이킹(caking) 현상을 방지하고 스낵 제조시 악취 발생을 억제할 수 있어 스낵의 생산성을 향상시킬 수 있어 스낵 관련 산업의 발전에 기여할 수 있어 산업상 이용가능성이 있다.The snack comprising the seaweed powder of the present invention can be used to prevent water absorption and increase the circulation period, and furthermore, the snack comprising the present invention It is possible to prevent caking due to moisture absorption in the manufacture of snacks and to inhibit the generation of odors in the manufacture of snacks, thereby improving the productivity of snacks, contributing to the development of snack related industries, and thus being industrially applicable .
Claims (5)
소맥분에 해산물 분말을 첨가하고 혼합하는 단계를 포함하는 것을 특징으로 하는 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법.A method for producing snacks using wheat flour as a main ingredient,
And adding seaweed powder to the wheat flour and mixing the flour with the seaweed powder.
소맥분 100중량부에 대하여 정제염 0.01∼3중량부, 당류 5∼30중량부, 조미원료 1∼10중량부, 해산물 분말 1∼20중량부를 첨가하고 혼합하는 것을 특징으로 하는 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법.The method according to claim 1,
A seafood powder having improved hygroscopicity improved by adding 0.01 to 3 parts by weight of purified salt, 5 to 30 parts by weight of saccharides, 1 to 10 parts by weight of seasoning ingredients and 1 to 20 parts by weight of seafood powder to 100 parts by weight of wheat flour ≪ / RTI >
해산물 분말은 꽃게, 새우, 명태, 오징어, 쭈꾸미, 낙지, 문어, 굴, 멸치, 홍합, 바지락 중에서 선택된 어느 하나의 해산물 60∼80중량%, 효소 0.5∼2중량%, 정제수 19.5∼40중량%를 혼합한 후 30∼40℃에서 24∼120시간 동안 효소분해시키는 단계;
상기의 효소분해물을 여과 및 살균하는 단계;
상기의 살균 후 동결건조시켜 분말화하여 분말을 얻는 단계;
상기의 분말 100중량부에 대하여 옥수수전분, 덱스트린, 당알코올 중에서 선택된 어느 하나 이상의 흡습방지 성분 10∼100중량부를 첨가하여 얻은 것 임을 특징으로 하는 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법.The method according to claim 1,
The seafood powder comprises 60 to 80% by weight of any seafood selected from crab, shrimp, pollack, squid, squidfish, octopus, octopus, oyster, anchovy, mussel and clam, 0.5 to 2% by weight of enzyme, and 19.5 to 40% Followed by enzymatic degradation at 30 to 40 DEG C for 24 to 120 hours;
Filtering and sterilizing said enzymatic degradation product;
Sterilizing the powder, freeze-drying the powder to obtain a powder;
A method for manufacturing a snack comprising a seaweed powder having improved hygroscopicity, characterized by adding 10 to 100 parts by weight of at least one moisture absorptive inhibitor selected from corn starch, dextrin and sugar alcohol to 100 parts by weight of the powder .
당류는 설탕, 포도당, 과당, 엿류, 당시럽류, 덱스트린, 맥아당, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당, 수크랄로스(sucralose), 꿀(honey), 프로폴리스(propolis), 트레할로스(trehalos), 스테비오사이드(stevioside), 아스파탐(Aspartame), 라피노오스(raffinose) 중에서 선택된 어느 하나 이상인 것이고;
조미원료는 버섯분말, 감자분말, 고구마분말, 당근분말, 무분말, 양파분말, 다시마분말, 미역분말, 톳분말, 김분말 중에서 선택된 어느 하나 이상인 것을 특징으로 하는 흡습도가 개선된 해산물 분말을 포함하는 스낵의 제조방법.3. The method of claim 2,
The saccharides may be selected from the group consisting of sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulinoligosaccharide, galactooligosaccharide, chitooligosaccharide, xylooligosaccharide, sucralose, At least one selected from the group consisting of honey, honey, propolis, trehalos, stevioside, aspartame, and raffinose;
The seasoning raw material includes at least one selected from mushroom powder, potato powder, sweet potato powder, carrot powder, no powder, onion powder, kelp powder, seaweed powder, top powder, ≪ / RTI >
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CN108030062A (en) * | 2018-01-25 | 2018-05-15 | 陈静禹 | A kind of seafood, which is cooked, mixes meal sauce |
KR101861505B1 (en) * | 2017-12-23 | 2018-06-01 | 해초식품 주식회사 | Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same |
KR102193220B1 (en) * | 2020-03-23 | 2020-12-18 | 고기복 | The octopus snack and the method of the same |
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KR101861505B1 (en) * | 2017-12-23 | 2018-06-01 | 해초식품 주식회사 | Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same |
CN108030062A (en) * | 2018-01-25 | 2018-05-15 | 陈静禹 | A kind of seafood, which is cooked, mixes meal sauce |
KR102193220B1 (en) * | 2020-03-23 | 2020-12-18 | 고기복 | The octopus snack and the method of the same |
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