KR20160071747A - Manufacturing method of snack - Google Patents

Abstract

The present invention relates to a method for making a snack for infants, capable of allowing infants (aged one to three years) to eat the snack for infants as health food, wherein the snack for infants is made by using plant sugar, oil, seaweed, bean, grain, anchovy, and a guava extract, instead of using processed sugar and oil. The method for making a snack for infants comprises the following steps: putting guavas and anchovies at a ratio of 40-60 wt%:40-60 wt% in a container, followed by aging the same for 3-4 months, to prepare a guava extract; mixing anchovy powder and green laver powder at a ratio of 40-60 wt%:40-60 wt% to prepare a first mixture; mixing a first grain mixture and a second grain mixture at a ratio of 98 wt%:2 wt% to prepare a second mixture, wherein the first grain mixture is prepared by mixing 21 wt% of brown rice flour, 11 wt% of brown glutinous rice flour, 20 wt% of glutinous flour, 15 wt% of barley flour, and 12 wt% of glutinous barely flour, and the second grain mixture is prepared by mixing divided barely, black glutinous rice, black beans, red beans, black soybeans, white soybeans, glutinous millet, sorghum, Job′s tears, millet, germinated brown rice, and germinated black rice at the same wt% ratio; supplying the liquid-phase guava extract to the first mixture and the second mixture, followed by kneading, thereby preparing dough; aging the dough at 5-10°C for a predetermined period of time; and putting the aged dough in a snack molding machine to mold the dough into a desired shape.

Description

Manufacturing method of snack < RTI ID = 0.0 >

The present invention relates to a snack for infants and children, which is mainly used by infants (1 to 3 years old) to be eaten in a healthful manner, wherein the snack produced does not contain processed sugars and oil but contains vegetable saccharides and oils, seaweeds, The present invention relates to a method of manufacturing snacks for infants and children, which is manufactured using anchovy and guava liquid.

Snacks represent foods that can be eaten lightly and represent light food for snacking, such as potato chips or popcorn.

Such snacks are generally divided into two processes at the time of manufacture. The first step is a process for making snack pellets. The starch is made into starch by using starch raw materials such as wheat flour and corn starch as main ingredients, and the granulated starch is formed and dried. In the second step, the snack pellet produced in the first step is fried in a cooking process by frying the snack pellet into edible oil, followed by a seasoning process and a packaging process.

In the process of the hot water treatment in the second step, the cooking oil component is incorporated into the snack pellet.

Consumers today tend to desire low-fat, low-calorie, and high-nutritional foods, and thus are in need of improvement in the above-described hot water treatment process in order to obtain a snack with a reduced fat content required by today's consumers.

There have been a lot of technological developments to improve fat reduction through facility improvement or process improvement in the hot water treatment process, but there is still a satisfactory result for the method of reducing the fat content without reducing the functionality of conventional snacks It is in short supply.

[0006] The present invention relates to a method of manufacturing snacks, wherein the addition of a specific amount of active wheat gluten (vital [0006] wheat gluten) in the formulation of the snack pellet main ingredient improves the fat content reduction in the finished snack product, And a method for producing a snack which can simultaneously improve the ingredients and the sensory quality, and have completed the present invention.

The active wheat gluten used in the present invention is a light yellowish brown powder obtained by separating and extracting only wet gluten from wheat flour and drying and pulverizing it. The active wheat gluten is insoluble in water and generally has a moisture content of 10% or less, a crude protein content of 7.5% 1.0% or less.

On the other hand, the active wheat gluten is used to increase the protein content of the wheat due to its low protein content, or to directly increase the volume of the finished product, to improve the porosity, texture and shelf life of the finished product, It is mainly used for bread and rolls of the harth bread type, raisin bread, and rye bread.

As a prior art related to the present invention, Korean Patent Laid-Open Publication No. 1997-0014596 discloses a method of preparing a mixture containing one or more starches or powders of starchy foods and 8 to 18% of water, By performing extrusion-heating through a die having at least one rectangular orifice to obtain an expanded strip-like extrudate, laminating the extrudate, and then cutting into pieces.

Korean Patent Publication No. 10-2012-0027562 Korean Patent Publication No. 10-2011-0118329 Korean Patent Publication No. 10-2011-0100734

The present invention relates to a method for producing snacks for infants and children, which enables infants (1 to 3 years old) to eat healthily, and its object is to provide a method for producing snacks using vegetable saccharides and oils And seaweed, legumes, grains, anchovies and guava liquids to provide well-being snacks.

In order to accomplish the above object, the present invention provides a method for preparing a liquid guar gum, comprising the steps of: putting the guava in a container at a rate of 40 - 60 wt%: sugar 40 - 60 wt% and aging for 3 - 4 months to form a liquid guava;

40 to 60% by weight of anchovy powder and 40 to 60% by weight of paraffin powder to prepare a first mixture;

98 wt% of the first grain mixed powder mixed at a ratio of 21 wt% of brown rice powder, 11 wt% of brown rice glutinous rice powder, 20 wt% of glutinous rice powder, 15 wt% of barley powder and 12 wt% of charcoal powder: Preparing a second mixture by mixing at a ratio of 2 wt% of a second grain mixed powder each containing the same weight% by weight of red ginseng, frost, white tea, green tea, sorghum, yulmu, millet, germinated brown rice,

Supplying a liquid guava liquid to the first mixture and the second mixture and kneading to form a kneaded product;

Aging the kneaded product at 5 - 10 캜 for a certain period of time;

Placing the aged dough in a snack molding machine and shaping the dough into a desired shape;

And drying and foaming the molded article.

The snack of the present invention, which is manufactured in the above-described manner, is prepared so that infants (1 to 3 years old) can be eaten as a healthy food. In producing snacks, vegetable saccharides and oils and seaweeds, Cereal, anchovy, guava, and the like to provide a well-being snack.

The basic constitution of the method for manufacturing snacks for infants and children according to the present invention comprises the steps of preparing a liquid guava juice by putting the juice in a container at a ratio of 40 to 60% by weight of guava and 40 to 60% by weight of sugar and aging for 3 to 4 months; 40 to 60% by weight of anchovy powder and 40 to 60% by weight of paraffin powder to prepare a first mixture; 98 wt% of the first grain mixed powder mixed at a ratio of 21 wt% of brown rice powder, 11 wt% of brown rice glutinous rice powder, 20 wt% of glutinous rice powder, 15 wt% of barley powder and 12 wt% of charcoal powder: Preparing a second mixture by mixing at a ratio of 2 wt% of a second grain mixed powder each containing the same weight% by weight of red ginseng, frost, white tea, green tea, sorghum, yulmu, millet, germinated brown rice, Supplying a liquid guava liquid to the first mixture and the second mixture and kneading to form a kneaded product; Aging the kneaded product at 5 - 10 캜 for a certain period of time; Placing the aged dough in a snack molding machine and shaping the dough into a desired shape; And drying and foaming the molded article.

As described above, the efficacy of each raw material used in the method of manufacturing snacks for infants and children according to the present invention will be described as follows.

Guava has the nutrient content of 100g as shown in Table 1 below.

Niacin
1.00 mg salt
4.00 mg protein
0.70 g Carbohydrate
10.00g Retinol
0.00 g Beta-carotene
270.00 g Vitamin A
45.00ug Vitamin B1
0.04 mg Vitamin B2
0.05 mg Vitamin B6
0.14 mg Vitamin C
270.00 mg Vitamin E
1.12 mg Dietary Fiber
5.10 g zinc
2.40 mg Folic acid
14.00 g sign
19.00 mg Lipid
0.10 g iron content
0.10 mg potassium
290.00 mg calcium
9.00 mg cholesterol
0.00 mg Ash
0.60g

As shown in Table 1 above, guava promotes digestion, prevents skin diseases, and is liked by infants because of their sweet and sour taste.

Anchovy is rich in calcium, which helps to grow and maintain the bones, to soften the muscle contraction and relaxation, to facilitate the physiological physiology, and to the brain formation of the baby due to activation of brain cells.

Parasites are rich in iron and vitamins, and nutritional ingredients are listed in Table 2 below 100 g.

Niacin
0.40 mg salt
635.00mg protein
3.10 g Carbohydrate
1.90 g Retinol
0.00 g Beta-carotene
2,244.00 g Vitamin A
374.00ug Vitamin B1
0.09 mg Vitamin B2
0.17 mg Vitamin B6
0.12 mg Vitamin C
13.00 mg Vitamin E
1.00 mg Dietary Fiber
4.60g zinc
2.60 mg Folic acid
146.30 g sign
43.00 mg Lipid
0.50 g iron content
7.80 mg potassium
678.00mg calcium
85.00 mg cholesterol
0.00 mg Ash
4.30 g

Brown rice is good for constipation because dietary fiber slowly absorbs sugar and contains both soluble and insoluble dietary fiber. It is good for prevention of arteriosclerosis because there are many linoleic acid in slippery and embryo

Brown rice glutinous rice prevents digestive diseases, adult diseases, and can prevent obesity, inorganic salts and vitamins rich in hypertension, diabetes, atherosclerosis, liver diseases and is useful.

Glutinous rice does not irritate the stomach wall, so it digests well and makes you relaxed.

Barley is the best natural tonic, and it also helps strengthen the nervous system by enhancing peripheral nerve activity and improving function. Barley makes the stomach mild, loosens the intestines, and has diuretic effects.

In other words, barley is a food that strengthens the five stomachs of the body, and dietary fiber 'Beta Glucan' binds to the bile in the large intestine and excretes in the body, lowering the blood lipid level and also helping to control blood sugar.

It has a good water absorption rate compared with normal barley, and it is not necessary to spray the pesticide because the pest is less severe than other crops. In addition, it has a lot of vitamins and minerals and is recognized as a supplement of rice. It has good fiber digestion and improves bowel function.

In particular, Beta Glucan is 50 times more than rice and 7 times more than wheat, so it is known as a diet food by suppressing fat accumulation. It also helps lowering cholesterol levels and helps prevent heart disease and diabetes.

It has a water absorption rate that is significantly faster than that of veins (cleanly peeled barley), and it can be cooked with rice without the need to boil or call it before. It is smaller in size than paddock (麥) and has a bright color. In terms of usage, the hemp is suitable for making rice, and the chopped sack is suitable for making processed food. There are many vitamins and minerals essential amino acids that are easily scarce in the human body when rice is cooked alone. In particular, beta-glucan, which is soluble fiber, is high.

The black anthocyanin pigment contained in black rice is four times that of black bean, and the anthocyanin has the strongest anticancer effect and antioxidant effect among antioxidants

It is rich in linoleic acid components, eliminating cholesterol and eliminating it from the body, making it flexible, and good for preventing hypertension, arteriosclerosis, stroke, and heart disease. It is also effective for prevention, and it circulates the blood smoothly.

Red ginseng contains a lot of vitamin B1 to increase digestion and absorption rate, it breaks down fat and turns it into energy, so it is effective in weight loss, prevention of constipation, prevention of each disease (Saponin has a stimulating effect, And thiamin is effective in the prevention and treatment of angina.

Seorite: Because it contains a lot of good anthocyanin pigment in our body, it is good for health such as vision recovery and anti-cancer action.

The white pheasant contains a lot of ingredients such as lecithin, saponin, isoflavone, trypsin, hibiter, etc., and it lowers the cholesterol in the blood including the anticancer effect, inhibits fat synthesis, prevents obesity, , It has an effect of preventing constipation by facilitating bowel movement.

It is good for diabetes and anemia.

Sorghum is a component of proanthocyanidin that enhances the immune function of the bladder and reduces the oxidative stress of the cells to relieve inflammation.

Niacin
3.00 mg salt
2.00 mg protein
9.50g Carbohydrate
73.90 g Retinol
0.00 g Beta-carotene
0.00 g Vitamin A
0.00ug Vitamin B1
0.10 mg Vitamin B2
0.03 mg Vitamin B6
0.20 mg Vitamin C
0.00 mg Vitamin E
0.54 mg Dietary Fiber
4.74 g zinc
0.68 mg Folic acid
28.50 g sign
210.00 mg Lipid
2.60 g iron content
1.50 mg potassium
380.00 mg calcium
6.00 mg cholesterol
0.00 mg Ash
1.10 g

Yulmu is rich in dietary fiber, it is good for preventing constipation and it is good for fatigue recovery.

The captain has the effect of restoring the spleen or lung function and stopping diarrhea when the spleen or lung is weak and exposed to various diseases.

The snack of the present invention is used to enjoy the above-described effects of the respective raw materials according to the present invention. The snack manufacturing method of the present invention will be described below.

Ⓐ step

The step (a) of the present invention is a step of preparing a liquid guar gum by putting it in a container at a ratio of 40 to 60 wt% of guava and 40 to 60 wt% of sugar and aging for 3 to 4 months to prepare guava liquid of 40 to 60 wt% - 60% by weight is intended to enhance the extracting effect of guava on the active ingredient and to prevent corruption during the above extraction process for 3 to 4 months.

Ⓑ Step

The step (b) of the present invention is a step of preparing the first mixture by mixing 40 to 60 wt% of anchovy powder and 40 to 60 wt% of paraffin powder. The reason for using anchovy and poultry is that the above- It is to enjoy the efficacy and the efficacy of blue.

Ⓒ Step

The step (c) of the present invention comprises mixing 98 wt% of the first grain mixed powder mixed at a ratio of 21 wt% of brown rice powder, 11 wt% of brown rice glutinous rice powder, 20 wt% of glutinous rice powder, 15 wt% of barley powder and 12 wt% : 2% by weight of the second grain mixed powder obtained by mixing the same weight% by weight of each of the bean sprouts, black beans, The reason why the first grain-mixed powder and the second grain-mixed powder are used as the step of preparing the second mixture has been described above and is omitted here.

The reason why the first grain mixed powder is 98% by weight and the second grain mixed powder is 2% by weight is that the first grain mixed powder is the main raw material for preparing snacks for infants and children of the present invention, Because.

Ⓓ Step

The step (d) of the present invention may be a step of supplying a liquid guava liquid to the first mixture and the second mixture to form a kneaded product, and the kneaded product may be such that the shape of the kneaded product is not collapsed after kneading.

Ⓔ Step

The step (e) of the present invention is a step of aging the kneaded product at a temperature of 5 - 10 ° C for a certain period of time. The aging temperature is preferably in a sealed condition of 5 - 10 캜.

Step

The step of the present invention is a step of putting the aged dough into a snack molding machine and molding the dough into a desired shape, which is molded into a form that the infant can eat. At this time, the molding method uses a molding machine already provided.

Step

The step of the present invention is preferably a step of drying and foaming the molded article so that drying of the molded article is maintained at a moisture content of 8 - 10%. The reason for this is that if the water content exceeds 10%, the foaming described below can not be normally performed, and if the water content is kept below 5%, the problem is broken.

The reason for the foaming is to make infant food easier to eat and to improve the texture.

The snack produced by the method of the present invention as described above can be used for infants (1 to 3 years old) by using vegetable saccharides, oil, seaweed, legumes, anchovies and guava flour without using processed saccharides and oil, It has the advantage of being eaten as.

Claims (5)

Guava 40 - 60% by weight: Sugar 40 - 60% by weight in a container and aged for 3 - 4 months to make a liquid guava liquid;
40 to 60% by weight of anchovy powder and 40 to 60% by weight of paraffin powder to prepare a first mixture;
98 wt% of the first grain mixed powder mixed at a ratio of 21 wt% of brown rice powder, 11 wt% of brown rice glutinous rice powder, 20 wt% of glutinous rice powder, 15 wt% of barley powder and 12 wt% of charcoal powder: Preparing a second mixture by mixing at a ratio of 2 wt% of a second grain mixed powder each containing the same weight% by weight of red ginseng, frost, white tea, green tea, sorghum, yulmu, millet, germinated brown rice,
Supplying a liquid guava liquid to the first mixture and the second mixture and kneading to form a kneaded product;
Aging the kneaded product at 5 - 10 캜 for a certain period of time;
Placing the aged dough in a snack molding machine and shaping the dough into a desired shape;
And drying and foaming the molded product. The method according to claim 1,
Wherein the anchovy powder and the paraffin powder are mixed with each other, kneaded, and used in a granulated state. The method according to claim 1,
Wherein the ripening period of the kneaded product is 6 to 8 days. The method according to claim 1,
Wherein the drying of the molding is performed so as to maintain a water content of 8 - 10%. The method according to claim 1,
Wherein the mixture is prepared by mixing 95% by weight of guava liquid, 2% by weight of spinach juice and 3% by weight of apple juice in forming the batter.