KR20170046614A - Preparation Method of Roasted Dry Laver Snack - Google Patents

Abstract

The present invention relates to a production method of salted dry laver snack, comprising the steps of: adding nuts to roasted salted dry laver snack; adding a carbohydrate bonding agent to the nuts-adding roasted salted dry laver snack to produce a mixture; drying the mixture; cutting or molding the dried mixture; and applying garnish to a surface of the cut or molded mixture.

Description

Preparation Method of Roasted Dry Laver Snack [

More particularly, the present invention relates to a method for manufacturing a snack having a good shelf life and excellent sensory characteristics including taste and flavor while retaining crispy texture for a long period of time.

Kim is regarded as one of the three major aquatic products along with squid and agar. It has a high protein content and is known as a very good nutritional food because it contains a lot of vitamins including essential amino acids and digestion. Meanwhile, Kim is known to contain cholesterol, which is known to cause arteriosclerosis and hypertension.

This kind of kim is eaten in the form of dried kimchi, but is consumed in the form of roasted kimchi or kimchi. Vigor is a side dish that is used to eat rice in advance and is stored for a long time. However, nowadays, it is said that the ingredients are dried with glutinous rice paste and they are fried.

However, the kimchi which is made by the traditional method is very difficult to eat with chopsticks, and it is also very difficult to store because of high rancidity, so that the rancidity proceeds after a lapse of several hours at room temperature, and the quality is remarkably lowered. It is difficult to distinguish the existing seasoning kimchi from the existing seasoning kimchi in terms of taste and flavor due to its poor quality such as pressing on the mouth or teeth and thus it has not secured new demand for Kim. It is a situation that I can not afford.

Korean Patent Laid-Open Publication No. 10-2003-0033652 (published on May 1, 2003)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a process for producing a safflower snack having excellent storage properties and crispy texture for a long period of time and having excellent sensory characteristics including taste and flavor .

The technical problem of the present invention as described above is achieved by the following means.

(1) adding nuts to roasted roots;

Adding a carbohydrate binder to the roasted roasted nuts to which the nuts are added to prepare a mixture;

Drying the mixture;

Cutting or molding the dried mixture; And

Applying the surface of the cut or molded mixture to the surface;

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(2) In the above (1)

Wherein the binder is starch, oligosaccharide, starch or sugar water.

(3) In the above (1)

Wherein the drying is vacuum freeze drying or vacuum drying.

(4) In the above (1)

Wherein the product is an almond powder or a soybean paste.

(5) In the above (1)

Wherein the herb extract powder is further added together with the nuts.

According to the present invention as described above, the storage stability of the conventional kimchi is lowered and the rancidity progresses after a lapse of several hours at room temperature, whereby the quality is remarkably lowered, and even in the case of the texture, And the taste and flavor can overcome limitations that are difficult to distinguish from the existing seasoning kimchi. Therefore, it is possible to provide Kimjaban snack which is excellent in storage property and crispy texture for a long time and excellent in sensory characteristics including taste and flavor have.

Fig. 1 is a view showing a process for manufacturing a snack of Kimjaban according to the present invention.
FIG. 2 is a photograph of a product of a kimjaban snack according to an embodiment of the present invention.

The method of manufacturing a snack according to the present invention comprises the steps of adding nuts to roasted peeled sauces; Adding a carbohydrate binder to the roasted roasted nuts to which the nuts are added to prepare a mixture; Drying the mixture; Cutting or molding the dried mixture; And applying a surface to the surface of the cut or molded mixture.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method of manufacturing a snack according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a view showing a manufacturing process of a snack of Kimjaban according to the present invention.

The roasted roasted roasted roast (or roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast It is possible to use the product obtained by frying on a stir-frying pan using a weak fire after putting the oil on the frying pan.

In the present invention, nuts are added to the roasted roasted roast. The nuts which can be used in the present invention are not particularly limited, but examples thereof include peanuts, almonds, walnuts and pine nuts. These nuts may be used alone, but when two or more kinds are mixed and added, a product having superior sensory quality can be produced.

The content of these nuts is preferably 1 to 10% by weight based on the total product weight. If it is added in an amount of less than 1 wt%, it does not help to improve taste and texture. If it is more than 10 wt%, it tends to be excessively chewed, and there is a fear of halving texture and flavor.

Preferably, the herbal extract powder is added in an amount of 1 to 5 wt% together with the nuts. The herbal extract powder has high antimicrobial activity, enhances various physiological activities, and can provide a high-value-added product in that it can provide an aromatherapy effect.

In the present invention, a carbohydrate binder is added to roasted roasted roasted nuts to prepare a mixture. Carbohydrate binders are various sugars that can be edible. Examples of the saccharide usable as such a binder include at least one selected from starch syrup, oligosaccharide, starch and sugar water.

These binders serve not only to bind roasted roasted nuts and nuts well, but also to maintain a certain shape, and to function as a carbohydrate nutrient source. The content of these binders is 10 to 30 parts by weight based on 100 parts by weight of roasted nuts, and when added in an amount of less than 10 parts by weight, it is difficult to provide the function as a shape maintenance and nutrient supply source, , There is a possibility that the flavor peculiar to kimchi may be reduced.

After the binder is formed into a predetermined shape as described above, the mixture is dried. The drying process is not particularly limited, but it is preferable to use a vacuum lyophilization or vacuum drying method in order to maintain the shape and prevent degeneration of roasted peeled roots. The freeze-drying process can be carried out using nitrogen at -70 to -40 ° C. The dried product is not only good in storage, but also can maintain crispy texture for a long period of time.

In the next step, the dried mixture is cut or formed into a predetermined shape and size in order to commercialize the dried mixture as described above, and the surface of the cut or molded mixture is worn.

It is not necessary to limit the seeds that can be used in the present invention to a particular kind, but it is preferable to use a powder or a tofu powder of nuts. Examples of the nuts include peanut powder, almond powder, pine nut powder, and walnut powder. Examples of the soybean powder include common peat powder and the like.

By the process as described above, it is possible to manufacture a snack having an excellent sensory property including taste and flavor while retaining a good storage and crispy texture for a long period of time.

Hereinafter, the present invention will be described in more detail with reference to the following examples and comparative examples. It is to be understood, however, that the same is by way of illustration and example only and is not to be taken by way of limitation.

[Example 1]

The peanut was added to the roasted roast in a usual manner so that the roasted roasted peanut was 10% by weight (referred to as peanut roast). 30 parts by weight of starch syrup as a carbohydrate binding agent was added to 100 parts by weight of roasted peanuts to form a mixture. The thus-prepared mixture was lyophilized using a vacuum freeze dryer. The lyophilized material was diced to a size of 3 cm x 3 cm x 3 cm and then coated with almond powder uniformly on the surface.

[Example 2]

The almond was added to the roasted roast in a usual manner so as to be 10% by weight (referred to as roasted almond roast). 30 parts by weight of starch syrup as a carbohydrate binding agent was added to 100 parts by weight of roasted almond sprouts to prepare a mixture. The thus-prepared mixture was lyophilized using a vacuum freeze dryer. The lyophilized material was diced to a size of 3 cm x 3 cm x 3 cm and the peanut flour was uniformly applied to the surface.

[Example 3]

The walnut was added to the roasted roast in a usual manner so as to be 10% by weight (referred to as roasted walnut roast). 30 parts by weight of starch syrup as a carbohydrate binding agent was added to 100 parts by weight of roasted walnut roast to form a mixture. The thus-prepared mixture was lyophilized using a vacuum freeze dryer. The lyophilized material was diced to a size of 3 cm x 3 cm x 3 cm and the peanut flour was uniformly applied to the surface.

[Example 4]

The pine nut was added to the roasted roasted rice in a usual manner so that the roasted roasted rice was 10% by weight (referred to as roasted pine nuts). 30 parts by weight of starch syrup as a carbohydrate binding agent was added to 100 parts by weight of roasted pine nuts to form a mixture. The thus-prepared mixture was lyophilized using a vacuum freeze dryer. The lyophilized material was diced in a size of 3 cm x 3 cm x 3 cm and then the conical material was evenly coated on the surface.

[Example 5]

The same procedure as in Example 1 was repeated except that the oligosaccharide was used as a hydrocarbon-binding agent.

[Example 6]

The same procedure as in Example 1 was repeated except that starch was used as a hydrocarbon-binding agent.

[Example 7]

A sesame seed snack was prepared by the same procedure as in Example 1, except that sugar water was used as a hydrocarbon bonding agent.

[Example 8]

The same procedure as in Example 2 was repeated except that the oligosaccharide was used as a hydrocarbon-binding agent.

[Example 9]

The same procedure as in Example 2 was carried out except that starch was used as a hydrocarbon-binding agent.

[Example 10]

A sesame seed snack was prepared by the same procedure as in Example 2 except that sugar water was used as a hydrocarbon bonding agent.

[Example 11]

The same procedure as in Example 3 was repeated except that the oligosaccharide was used as the hydrocarbon-binding agent.

[Example 12]

The same procedure as in Example 3 was repeated except that starch was used as a hydrocarbon-binding agent.

[Example 13]

A sesame seed snack was prepared by the same procedure as in Example 3, except that sugar water was used as the hydrocarbon bonding agent.

[Example 14]

The same procedure as in Example 4 was carried out except that the oligosaccharide was used as a hydrocarbon-binding agent.

[Example 15]

A snack was prepared by the same procedure as in Example 4, except that starch was used as a hydrocarbon-binding agent.

[Example 16]

A sesame seed snack was prepared in the same manner as in Example 4, except that sugar water was used as a hydrocarbon bonding agent.

[Example 17]

A snack was prepared according to the same procedure as in Example 1, except that peanuts and almonds were added to the mixture in an amount of 5% by weight, respectively.

[Example 18]

Except that peanuts and pine nuts were added in amounts of 5% by weight and noodles, respectively, and peanut concentrate was applied to the peanuts and pine nuts, respectively.

[Example 19]

A snack was prepared by the same procedure as in Example 1, except that peanuts and walnuts were added in amounts of 5 wt% and 5 wt%, respectively.

[Example 20]

A noodle snack was prepared by the same procedure as in Example 1, except that almond and pine nut were added to nuts in an amount of 5 wt%, respectively.

[Example 21]

The noodles were prepared in the same manner as in Example 1, except that nuts and pine nut were respectively added in an amount of 5% by weight and the concentrate was applied.

[Example 22]

Except that peanuts, almonds and pine nut were respectively added in an amount of 3% by weight and noodles were coated with soy sauce, respectively.

[Example 23]

A snack was prepared according to the same procedure as in Example 22 except that 3% by weight of lavender extract powder was added together with nuts.

[Example 24]

A sesame seed snack was prepared by the same procedure as in Example 22 except that 3% by weight of rosemary extract powder was added together with nuts.

[Example 25]

A snack was prepared by the same procedure as in Example 22 except that 3% by weight of peppermint extract powder was added together with nuts.

[Experimental Example 1]

The sensory evaluation results of the Kimjaban snacks prepared according to Examples 1 to 25 were evaluated by 5-point scaling method for each sample of 20 panel with good taste, as shown in Table 1 below. (Normal control group), it was evaluated as excellent in all respects.

Quality characteristics division color flavor Texture Overall likelihood Example 1 4.5 4.6 4.7 4.6 Example 2 4.5 4.6 4.7 4.6 Example 3 4.5 4.6 4.7 4.6 Example 4 4.5 4.6 4.7 4.6 Example 5 4.5 4.6 4.7 4.6 Example 6 4.5 4.7 4.8 4.7 Example 7 4.5 4.7 4.8 4.7 Example 8 4.5 4.7 4.8 4.7 Example 9 4.5 4.7 4.8 4.7 Example 10 4.5 4.7 4.8 4.7 Example 11 4.5 4.8 4.8 4.8 Example 12 4.5 4.8 4.8 4.8 Example 13 4.5 4.8 4.8 4.8 Example 14 4.5 4.8 4.8 4.8 Example 15 4.5 4.9 4.9 4.9 Example 16 4.5 4.9 4.9 4.9 Example 17 4.5 5.0 5.0 4.9 Example 18 4.5 5.0 5.0 4.9 Example 19 4.5 5.0 5.0 4.9 Example 20 4.5 5.0 5.0 4.9 Example 21 4.5 5.0 5.0 4.9 Example 22 4.5 5.0 5.0 5.0 Example 23 4.6 5.0 5.0 5.0 Example 24 4.6 5.0 5.0 5.0 Example 25 4.6 5.0 5.0 5.0 Comparative Example 4.0 4.1 4.2 3.9

♪ -1. It is very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.

[Experimental Example 2]

The results are shown in Table 2 below. [Table 2] < tb > < tb > < TABLE >

division Preservation (7 days) Crisp Example 1 ○ ○ Example 2 ○ ○ Example 3 ○ ○ Example 4 ○ ○ Example 5 ○ ○ Example 6 ○ ○ Example 7 ○ ○ Example 8 ○ ○ Example 9 ○ ○ Example 10 ○ ○ Example 11 ○ ○ Example 12 ○ ○ Example 13 ○ ○ Example 14 ○ ○ Example 15 ○ ○ Example 16 ○ ○ Example 17 ○ ○ Example 18 ○ ○ Example 19 ○ ○ Example 20 ○ ○ Example 21 ○ ○ Example 22 ○ ○ Example 23 ○ ○ Example 24 ○ ○ Example 25 ○ ○ Comparative Example × (progress of corruption) × (strong texture)

O: Good, X: Bad

As described above, the snack according to the present invention all retained crispy texture without being spoiled for up to 7 days. On the other hand, in the case of ordinary roasted shrimp, the spoilage progressed, And thus it is expected that Kimjaban snack according to the present invention can form a new demand layer with excellent processed food.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

Claims (1)

Adding nuts to roasted gruel;
Preparing a mixture by adding starch, oligosaccharide, starch or sugar water as a binding agent to a roasted roasted roast with nuts added thereto;
Vacuum lyophilizing or vacuum drying the mixture;
Molding the dried mixture; And
Coating the surface of the molded mixture with almond powder or Kongo finely;
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