KR20170062306A - manufacture method of snack using - Google Patents
manufacture method of snack using Download PDFInfo
- Publication number
- KR20170062306A KR20170062306A KR1020150167953A KR20150167953A KR20170062306A KR 20170062306 A KR20170062306 A KR 20170062306A KR 1020150167953 A KR1020150167953 A KR 1020150167953A KR 20150167953 A KR20150167953 A KR 20150167953A KR 20170062306 A KR20170062306 A KR 20170062306A
- Authority
- KR
- South Korea
- Prior art keywords
- vegetables
- vegetable
- seasoning
- snack
- present
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 9
- 235000011888 snacks Nutrition 0.000 title abstract description 43
- 238000004519 manufacturing process Methods 0.000 title abstract description 19
- 235000013311 vegetables Nutrition 0.000 claims abstract description 93
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 40
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 20
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 20
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 18
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 17
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 17
- 238000005520 cutting process Methods 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 16
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 16
- 238000005406 washing Methods 0.000 claims abstract description 11
- 235000020354 squash Nutrition 0.000 claims abstract description 9
- 235000009852 Cucurbita pepo Nutrition 0.000 claims abstract description 8
- 244000061458 Solanum melongena Species 0.000 claims abstract description 8
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 8
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 240000004244 Cucurbita moschata Species 0.000 claims abstract 2
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 235000019634 flavors Nutrition 0.000 claims description 18
- 239000004006 olive oil Substances 0.000 claims description 13
- 235000008390 olive oil Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 10
- 235000019640 taste Nutrition 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 240000001980 Cucurbita pepo Species 0.000 description 16
- 235000000832 Ayote Nutrition 0.000 description 10
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 10
- 235000015136 pumpkin Nutrition 0.000 description 10
- 235000012015 potatoes Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 5
- 235000012907 honey Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000019587 texture Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- 235000013606 potato chips Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 241001272720 Medialuna californiensis Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000009940 knitting Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021148 salty food Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Images
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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
The present invention discloses a method of manufacturing a snack using vegetable, comprising a washing step of washing vegetable such as potato, sweet potato, squash, eggplant, paprika, and a cutting step of cutting the washed vegetable, 9 parts by weight of fragrance is mixed with the fragrance, and the mixture is sprayed on the surface of the cut vegetables by the cutting step, or 0.5 to 9 parts by weight of the liquid seasoning is hand-kneaded with the vegetables and mixed and seasoned; A baking step (S2) of baking the seasoned vegetables at a temperature of 150 ° C to 200 ° C for 5 to 20 minutes; A drying step (S3) of drying the baked vegetable at a room temperature of 60 占 폚 for 4 to 6 hours; And a storage step (S4) of sealing and storing dried vegetables.
Description
The present invention relates to a method of manufacturing a snack using vegetables, and more particularly, to a method of manufacturing a snack using vegetable such as potato, sweet potato, squash, eggplant, paprika, The present invention relates to a method of manufacturing a snack using vegetables that can add flavor.
Generally, fat is one of the three major nutrients, whereas the amount of fat required in vivo is only a small amount, and when it is consumed in excess of the amount, it causes the cause of adult diseases such as various kinds of obesity, cancer and diabetes have.
In recent years, interest in health has been increasing, so foods that have lowered fat content have become popular as health foods.
On the other hand, among the snacks to be enjoyed by young children and adults, the potato chips that are sliced and fried are used as snacks for everyone regardless of age. Potato chips are produced by using raw materials of other snacks first processed, And thus it has been evaluated in terms of freshness and taste in comparison with other snacks.
However, as interest in health gradually increases, efforts are being made to lower the fat content in the foods we eat. As a result, low-calorie health-diet foods are gaining popularity, and nowadays, Is a bad trend.
The potato chips are prepared by washing the potatoes, removing the husks, cutting them to a certain size, washing them again, and then splashing them. As a result of the oil splashing method, the calories are high and the water content is low.
In the case of potatoes before processing, the water content is very high, about 80%. However, since the part of water is replaced with oil by the oil splashing process, the fat content is increased.
Accordingly, although foods that are useful for health are dried and ready to be eaten as food for snacking, there is a tendency that when the vegetables are simply dried, the flavor tends to be poor, There is a problem that it is reluctant to eat by the smell.
In the prior art, the dried vegetable and the dried vegetable mixed product obtained by the manufacturing method of the dried vegetable according to the registered patent 10-0529965 have been found out, which is a washing step of removing the ineffective part of the vegetable, A cutting step of cutting the washed vegetables to a predetermined size, a first cooling step of rapidly cooling the cut vegetables, and a step of cooling the cut vegetables in a hot air drier to a moisture content of 8% to 15% A drying step of primary drying for 1 hour to 4 hours by wind of 50 ° C to 95 ° C and secondary drying for 3 hours to 10 hours by wind at a temperature lower than the primary drying temperature by 15 ° C to 30 ° C And a second cooling step of cooling the dried vegetables at a low temperature of -4 to 16 캜 for 8 to 20 hours.
As another example, a process for producing dried vegetables, which is disclosed in Patent Document 10-0560062, has been proposed, which comprises cooling and dehydrating vegetables, dipping the dehydrated vegetables in an emulsion, and drying the dipped vegetables Lt; / RTI >
Such conventional techniques are intended to maintain the flavor, aroma and color inherent to vegetables and to have an excellent effect in restoring the original shape. However, since they are used as a material used for making cooked food, there is a problem have.
The present invention can add flavor and flavor to vegetable snacks by seasoning vegetables such as potatoes, sweet potatoes, squash, eggplant, paprika and baking and drying to prepare snacks so that adults as well as young children can eat snacks without hesitation It is an object of the present invention to provide a method of manufacturing a snack using vegetables which can prevent harmfulness to health due to fat content and minimize the characteristic odor of vegetables.
In order to accomplish the above object, the present invention provides a method of manufacturing a snack using vegetable comprising the steps of washing vegetable such as potato, sweet potato, squash, eggplant, paprika, and cutting the washed vegetable, 0.5 to 9 parts by weight of flavor and fragrance were mixed and then sprinkled on the surface of the vegetables cut by the cutting step or 0.5 to 9 parts by weight of liquid seasoning was mixed with hands and seasoned with vegetables such as vegetables, ; A baking step of baking the seasoned vegetables at a temperature of 150 ° C to 200 ° C for 5 to 20 minutes; Drying the baked vegetables at a room temperature of 60 占 폚 for 4 to 6 hours; And a storage step of sealing and storing the dried vegetables.
Furthermore, before the seasoning step, an olive oil coating step may be further provided in which the olive oil is coated with vegetables and the olive oil is coated on the vegetables.
The present invention can be applied not only in that it saves flavor as well as texture and adds flavor and flavor to vegetable snacks, but also does not fry in oil, so that it can be used for cooking oil such as potatoes, sweet potatoes, squash, Can prevent the health loss according to the fat content and can be snacked by adults and children.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a process of a snack manufacturing method using vegetables according to the present invention. FIG.
Fig. 2 is a process diagram showing another embodiment of the method of manufacturing a snack using vegetables according to the present invention.
3 is a photograph of a sweet potato snack produced by a method of manufacturing a snack using vegetables according to the present invention.
4 is a photograph of a squash snack produced by the method of manufacturing a snack using vegetables according to the present invention.
5 is a photograph of egg snacks prepared by the method of manufacturing snacks using vegetable of the present invention.
Hereinafter, other objects and features of the present invention will be apparent from the following description of embodiments with reference to the accompanying drawings.
Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be interpreted in an ideal or overly formal sense unless explicitly defined in the present application Do not.
Hereinafter, a method of manufacturing a snack using vegetables according to an embodiment of the present invention will be described in more detail.
As shown in the figure, the method of manufacturing a snack using vegetables according to the present invention includes a washing step of washing vegetables such as potatoes, sweet potatoes, squashes, branches and paprika, and a cutting step of cutting the washed vegetables.
In the cutting step of the present invention, vegetables such as potato, sweet potato, squash, eggplant, paprika are cut into slices such as slicing, knitting, and half-moon slices, and the slices are cut to a thickness of 0.2 cm to 0.5 cm.
The present invention relates to a method for producing a vegetable product, which comprises a seasoning step (S1) for seasoning vegetables cut by a washing step and a cutting step, a baking step (S2) for baking seasoned vegetables, a drying step (S3) for drying the baked vegetables, (S4).
In the seasoning step (S1) of the present invention, 0.5 to 9 parts by weight of powder seasoning is mixed with fragrance, and the mixture is sprayed on the surface of the vegetables cut by the cutting step using a sieve or 0.5 to 9 parts by weight of liquid seasoning It is a step of mixing and seasoning with hands like a vegetable.
Seasoning refers to seasoning on the food to be cooked. Seasoning in the present invention uses cheddar cheese, honey butter, honey butter red, and butter garlic.
In addition, powder seasoning refers to powder seasoning, and liquid phase seasoning refers to liquid phase seasoning. In the present invention, it is preferable to selectively season powdery seasoning or liquid phase seasoning depending on the vegetables, It is because taste, flavor and texture change.
The reason that the powder seasoning is limited to 0.5 to 9 parts by weight and the liquid seasoning is limited to 0.5 to 9 parts by weight is to avoid flavor inherent to the vegetable and add flavor and flavor to the dish.
In addition, if the vegetables are dried without seasoning, the bitter, flavorful, and salty foods unique to vegetables are obtained. Since the present invention season the vegetables by the seasoning step (S1), it is possible to prevent the bitter, bitter, .
The baking step (S2) of the present invention is a step of baking the seasoned vegetables at a temperature of 150 ° C to 200 ° C for 5 to 20 minutes.
At this time, it is possible to bake the seasoned vegetables using an oven and bake them at different temperature and time according to the vegetables.
As described above, according to the present invention, since the seasoned vegetables are baked, unlike fried in oil, not only the fat is not contained but also the moisture of the vegetables can be prevented from being completely removed.
The drying step (S3) of the present invention is a step of drying the baked vegetables at 60 DEG C for 4 to 6 hours, in which case a hot-air drying or a drying chamber in which the set temperature is maintained can be used.
The storage step (S4) of the present invention is a step of sealing and storing the dried vegetables. The dried pouch-shaped wrapping paper is filled with the dried vegetables, and the moisture is introduced into the pouch- Prevent dry vegetable from getting damp.
The present invention may further comprise an olive oil coating step (S5) in which the olive oil is coated with the olive oil by mixing the olive oil with the vegetable before the seasoning step (S1), and the olive oil coating step And thus the fat-soluble flavor and taste unique to vegetables are greatly improved.
Hereinafter, a method of manufacturing a snack for each vegetable according to the present invention will be described.
The sweet potato is cut into a thickness of about 0.2 cm by using a grinder, and the powder seasoning is evenly sprayed on the surface of the sweet potato, and then baked in an oven at 200 ° C for 7 minutes and then dried to prepare a snack. When the time exceeds 7 minutes, it is most preferable to heat for 7 minutes since the edge of the sweet potato rubs occurs.
The potato is cut into a thickness of about 0.2 cm using a grinder, baked by heating in an oven at 150 ° C. for 15 minutes, and then dried to produce a snack. When the heating temperature is 150 ° C. or lower, It does not ripen by heating, and it is best to bake at 150 ℃ in the oven for 15 minutes by baking, since it does not ripen at the edge only at 200 ℃.
The pumpkin is cut into a thickness of about 0.2 cm using a blade without removing the husks, the powder seasoning is evenly sprayed on the surface by hand, and then baked in an oven at 150 ° C for 5 minutes and then dried to produce a snack. , It is best to bake in the oven at 150 ° C for 5 minutes, because it causes burning of the edge of the pumpkin when it is baked by heating at 200 ° C for 3 to 5 minutes.
The bark is cut to 0.5 cm thickness without removing the bark, and the powder seasoning is evenly spread on the surface using a hook, and then baked in an oven at 200 ° C for 5 minutes and dried to prepare a snack.
The paprika is sliced into 1 cm thick, and the seeds are removed, mixed with the powder seasoning, hand-baked, baked in an oven at 200 ° C for 10 minutes, and dried to produce a snack.
In addition, the old pumpkin is peeled off to a thickness of 0.5 cm, and the powder seasoning is evenly sprayed on the surface, and then baked in a 200 ° C oven for 10 minutes and dried to prepare a snack.
FIG. 3 to FIG. 5 are photographs showing the sweet potato snack, the pumpkin snack, and the egg snack prepared according to the present invention, respectively. As shown in FIG. 3, the unique color of the vegetable is maintained and the unburned snack is produced.
In the present invention, the drying time for each of the vegetables is preferably 8 hours for paprika, 6 hours for paprika, hot-air drying for sweet potatoes and pumpkin and potatoes for 4 hours, and the crisp texture of vegetables after drying is best appear.
Honey Butter Red
Butter Garrick
Honey Butter Red
Table 1 shows the seasoning for each vegetable.
[Table 2] shows the moisture content of each vegetable according to the baking temperature and baking time, but it can be seen that the moisture of the snack produced by the present invention is not completely removed.
The moisture content of the organisms was measured by cutting the vegetables according to the manufacturing process. The sample after drying the snack was left at room temperature for 30 minutes at 60 ° C., and the heat was removed.
The sensory evaluation of each of the vegetables according to the present invention was performed on 30 adults, and 25 individuals were tested for potatoes, sweet potatoes, sweet potatoes, The results as shown in Table 3 were obtained for pumpkin, eggplant, and paprika.
As described above, the present invention has been described with reference to particular embodiments, such as specific elements, and specific embodiments and drawings. However, it should be understood that the present invention is not limited to the above- And various modifications and changes may be made thereto by those skilled in the art to which the present invention pertains.
Accordingly, the spirit of the present invention should not be construed as being limited to the embodiments described, and all of the equivalents or equivalents of the claims, as well as the following claims, belong to the scope of the present invention
S1: seasoning phase S2: burning phase
S3: drying step S4: storage step
S5: olive oil coating step
Claims (2)
0.5 to 9 parts by weight of powder seasoning and fragrance were mixed and then sprinkled on the surface of the cut vegetables by the cutting step or 0.5 to 9 parts by weight of the liquid seasoning were mixed with hands and mixed with vegetables and seasoned A seasoning step S1;
A baking step S2 of baking the seasoned vegetables at a temperature of 150 ° C to 200 ° C for 5 to 20 minutes so that the edges of the seasoned vegetables are burned without burning and the color inherent to the vegetables is not altered, Wow;
A drying step (S3) of drying the baked vegetable at a room temperature of 60 占 폚 for 4 to 6 hours;
(S4) in which the dried vegetable is sealed and stored in the storage step (S4).
Before the seasoning step (S1)
Further comprising an olive oil coating step (S5) of mixing the olive oil with the vegetable such that the olive oil is coated on the olive oil so as to improve the flavor and taste inherent to the vegetable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150167953A KR20170062306A (en) | 2015-11-27 | 2015-11-27 | manufacture method of snack using |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150167953A KR20170062306A (en) | 2015-11-27 | 2015-11-27 | manufacture method of snack using |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170062306A true KR20170062306A (en) | 2017-06-07 |
Family
ID=59223691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150167953A KR20170062306A (en) | 2015-11-27 | 2015-11-27 | manufacture method of snack using |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170062306A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190130419A (en) * | 2018-05-14 | 2019-11-22 | 농업회사법인 주식회사 제우스 | Manufacturing method of carrot snack |
-
2015
- 2015-11-27 KR KR1020150167953A patent/KR20170062306A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190130419A (en) * | 2018-05-14 | 2019-11-22 | 농업회사법인 주식회사 제우스 | Manufacturing method of carrot snack |
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