KR20170135600A - Laver snack using peanuts and producing method thereof - Google Patents

Abstract

The present invention relates to a method for producing snack using laver, and laver snack produced thereby. More specifically, the present invention relates to a method for producing novel laver snack, and laver snack produced thereby. The laver snack contains nutrients and inherent savory taste of peanuts while keeping specific flavor and nutrients of laver intact, by adding peanuts, especially peanut oil, in the snack containing laver which is food anyone can easily enjoy.

Description

TECHNICAL FIELD The present invention relates to a method of manufacturing a snack using a peanut, and a method of manufacturing a snack using the same,

      More particularly, the present invention relates to a method of manufacturing a snack using steaming and a kim snack produced thereby, and more particularly, to a method of preparing a snack using steaming, And a kimchi snack produced by the method. The present invention also relates to a kim snack produced by the method.

       Kim is one of Korea's traditional foods and is used for various purposes in the diet of Korean people. It is a nutritionally excellent food containing carbohydrates and proteins as well as essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan, minerals and vitamins.

       In general, Kim is usually used as a side dish or a side dish by baking dry gim, baking it with oil and salt, cutting it to the appropriate size, eating it with the famous name of bibimbap or rice cake soup, They also make and consume.

       Kim Buk-gang, a product similar to the present invention, may be different in each region, but it is generally applied with glutinous rice paste, dried with glutinous rice paste, Then cut to the appropriate size and finished in oil.

        Korean Patent Publication No. 10-0699225 discloses a snack based on Kim, which is prepared by mixing glutinous rice with water, applying it on glutinous rice gruel obtained by heating the glutinous rice, , Drying it, then adding it to the oil, frying it, heating the mixture of jujube and fruit juice on the surface of the kim, applying the obtained bovine conditioner to the surface of the bamboo, reapplying the fine grain of the fried cereals, And the manufacturing method is complicated, and after spreading the nuts of the nuts on the grease which has been coated with glutinous rice porridge, the oil is splashed and the oil is easily contaminated because of high calorie.

        There is a problem in that such conventional processed products can not be recovered to various consumers' preferences. Therefore, it is required to develop technologies that can enhance consumers 'price competitiveness through product differentiation and develop high-value-added kimchi products to satisfy consumers' diverse preferences and thereby increase Kim's consumption.

        Peanuts as health foods are rich in protein and fat, vitamin B, E, and minerals (phosphoric acid) and are well known as stamina foods. While the protein contains plenty of essential amino acids, it also features the least sugar content among the beans. Fat is a solid fatty acid (found in animal fats) that is very small compared to other plants, mainly unsaturated fatty acids, which are essential fatty acids. The peanut oil that can be obtained by crushing and peeling these peanuts is called "peanut oil" and is light yellowish non-drying oil. As such, it is known that peanuts and peanut oil obtained from the peanut oil have beneficial effects on the human body due to the inherent good nutritional ingredients, and food and beauty research using them have been carried out. However, Research and development on seasoning has not been reported.

       The present invention has been made in order to solve the problems of the prior art, and it is an object of the present invention to provide a new peanut oil which is not only excellent in taste, nutrition, The present invention provides a method for manufacturing a kim snack and a kim snack produced thereby.

According to an aspect of the present invention,

      A preparation step of inspecting whether or not the foreign matter of dried laver is dried, and the like;

      Firstly grilling the prepared steam;

      Applying a seasoning sauce on one side or both sides of the primary roast;

     Applying peanut oil to one side or both sides of the laver to which the seasoning source is applied;

     Applying evenly the salt to one side or both sides of the laver to which the peanut oil is applied;

      Applying a peanut paste on one side of the salt-applied laver;

     Laminating and bonding the other laid on the surface of the laver coated with the peanut star;

      Drying the glued glues;

      Secondly grinding the dried laver;

      Cutting the secondary roasted kimchi; And

     And inserting the cut saw blade into a packaging container through a cooling step and sealing the seed container.

      In the present invention, the secondary roasted steaming may be composed of 15 to 35% by weight of kim, 30 to 50% by weight of peanuts, 10 to 30% by weight of sauces and 0.5 to 5% by weight of salt.

 In the present invention, the peanut oil may be composed of extracted peanut oil after putting the peanut into the warmed sand, and then peeling the peanut into the sea or brine before drying the peanut in the sand, and then drying the peanut.

 The present invention also provides a kim snack produced by the above method.

       As described above, according to the Kim snack manufacturing method of the present invention and the Kim snack produced thereby, protein, fat, vitamin B, E, minerals (including phosphoric acid ) And the like can be easily ingested, so that it is possible to provide a new Kim snack which is excellent and rich in taste and nutrition, and can satisfy various consumers' desires.

FIG. 1 is a view showing a process of manufacturing a kim snack.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

      The present invention relates to a process for preparing a dried laver, Firstly grilling the prepared steam; Applying a seasoning sauce on one side or both sides of the primary roast; Applying peanut oil to one side or both sides of the laver to which the seasoning source is applied; Applying evenly the salt to one side or both sides of the laver to which the peanut oil is applied; Applying a peanut paste on one side of the salt-applied laver; Laminating and bonding the other laid on the surface of the laver coated with the peanut star; Drying the glued glues; Secondly grinding the dried laver; A step of cutting the secondary roasted kimchi, and a step of inserting and sealing the cut kimchi into a packaging container through a cooling step, and a kim snack produced by the method .

Specifically, in the preparation stage of Kim, the roots of the Kimchi collected from the sea are washed with seawater to remove foreign matter, dried, and then examined for color, taste, foreign matter, and drying condition. More preferably, it is advisable to prepare the root of the harvest of the harvest from December to March of the following year (sometimes referred to as the seed of Kim, which is harvested at this time, called two-harvested kimchi and three-harvested kimchi).

      Kim's harvest is usually collected four times from November to the following April. However, the first harvest in November of the year of harvest is soft and unstable, with a slight decline in quality, At the end of the harvest in April, the fourth harvest is the third with the lowest quality due to the rise in water temperature. Therefore, the seeds of Kim, which are the second and third crops collected from December to March of the year of harvest, such as two-beet and three-beet, are the most delicious and nutritious. If you use it, you can make seasoning more delicious and nutritious. For reference, if a large amount of the second and third harvesting of the ginseng is collected from December to March of the next year, it should be kept in the freezing warehouse until fresh seasoning is prepared.

Next, in the step of the first roasting the prepared steam, the temperature during roasting is a 180 to 280, specifically, can be about 200 to 250 degrees, roasting times are from 3 to 20 seconds, can be from 5 to 15 seconds in detail.

Next, in the step of applying the seasoning sauce to the primary baked sauce, the seasoning sauce can be applied to one side or both sides of the primary roasted rice through the application machine while passing through the application machine, and manually, Can be applied. Seasoning sauce is generally available in teriyaki sauce. In order to enrich richness and nutrition in some cases, seasoning sauces prepared by adding fruit juice, licorice, etc., kelp, red pepper, etc. can be used in various ways.

Next, in the step of coating the peanut oil with the seasoning source applied, the peanut oil may be applied to one side or both sides of the side coated with the seasoning source through the coating machine while being applied through the application roller, It can be applied by using a brush. Peanut oil, also called peanut oil, is a non-drying oil with light yellow color and is squeezed by compression method. In general, peanut oil is prepared by crushing peeled peanuts into grinders and then heat-frying them in a pan and squeezing them by putting them in a press machine. They can be roasted, then crushed and squeezed, crushed or roasted In some cases, the perilla is put together and squeezed. Peeled peanuts are washed directly without frying in a pan, and dried sand is put into the pan. Then, when the peanut is put into the pan, it can be roasted by using indirect heat, which can help prevent rancidity, It is well-balanced and can be removed to remove the smell of peanuts. Also, in order to add a rich flavor, peeled peanuts can be salted or salted, dried and then roasted to make peanut oil. You can also peel and use the peanuts. The peanut oil may be prepared by the above-mentioned method, commercially available or produced by a method commonly used in the art, but the present invention is not limited thereto.

Next, in the step of applying the salt evenly on one side or both sides of the laver coated with the peanut oil, it is possible to apply the salt to one side or both sides of the laver coated with the peanut oil and adsorb it well. Here, salt means a general salt that can be consumed by humans, and salt or baked salt can be used. Salt is salt made by evaporating water only by wind and sunlight, salt which is roasted or baked salt at high temperature. Salt plays an extremely important role in adding flavor of food as an indispensable seasoning in our dietary culture, and most of the processed foods such as the present invention also use salt. However, in the case of tablets which are commonly used in the market, there is a problem that various kinds of adult diseases and the like due to excessive sodium intake are accompanied by a strong saliva component. On the other hand, sun salt is not only low in salinity but also has excellent mineral content. In particular, the roasted or roasted roasted salt of such a salt is transformed into a high quality salt having less alkaline salt and less salt, which is harmful to the environment. Therefore, when the salt or baked salt is used, It is possible to make healthy kimchi food.

Next, at the step of applying the peanut starch on one side of the salt-coated starch, peeled peanuts can be finely ground to make a starch and then applied on one side of the salt-coated starch. As described above, in order to add a rich flavor, the peeled peeled beans are salted or salted, dried and then finely chopped, or peeled to the skin of the peanut. Peanuts and other nuts may be used together with the famous name.

Next, in the step of laminating and bonding the other rods on the surface of the roasted roasted peanut, roasted roasted roasted roasted roasted roasted roasted peanuts can be overlaid and bonded by thermocompression bonding. The roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef, You can choose either Kim with the rough peanut oil, Kim with the salt after the next step, or Kim with the peanut kimono after the next step. In case of sticking the peanut-coated kimchi to each other, the faces of the peanut-coated kimchi may be overlaid on each other and then adhered by thermocompression bonding. Kim can use one sheet, but more than one sheet can be stacked.

Next, in the step of drying the glued gypsum , a natural drying or drying machine can be used.

Next, in the step of the second roasting the dried laver, temperature during roasting as in the temperature in the first roasting may also 180 to 280, can be specifically road 200-250, roasting times are from 10 to 60 seconds, specifically To 20 to 40 seconds. If it is baked at too low temperature, it will be less crispy and the texture will not be good. If it is baked at too high temperature, the shape of the kimchi may be deformed, the kimchi and peanuts may burn, and the flavor may be lowered.

Next, in the step of cutting the secondary roasted steaming, it is possible to cut it into a certain size or shape to be eaten.

Next, in the step of inserting and sealing the cut stalks into the packaging container through the cooling step, when the stalks are cut immediately after the secondly roasted stalks are cut, there is a possibility that the stalks stick to each other due to the remaining moisture. It is preferable that the packaging is carried out in the following manner. The packaging container may be sealed and packed with a desiccant. The container may be filled with nitrogen or vacuum packed to improve its storage stability.

          The order of applying the seasoning source, applying the peanut oil, applying the salt, and applying the peanut paste can be changed as the case requires.

          Thus, in order to improve the taste and texture of the prepared kim-snack and to improve the economy, the kim was completed to the second roasting, and the kim was prepared by adding 15 to 35 wt% of rosin, 30 to 50 wt% of peanuts, 10 to 30 wt% 0.5 to 5% by weight. The peanut content means the weight percentage of the peanut oil and the peanut starch together.

          Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention and Comparative Examples which are not based on the present invention, but the scope of the present invention is not limited by the following Examples. For precise comparison, the same conditions were used for the root of Kim, seasoning sauce, baking temperature and time, and salt.

          <Examples> Kim snacks baked with peanut oil

          Prepared the dried starch of Kimchi and roasted for 10 seconds at 220 ℃. Then, apply the seasoning sauce (common teriyaki sauce) on both sides of the Kimchi, apply peanut oil on both sides of Kim, , Peeled peanuts were applied on one surface of the dried peanut, and the dried peel was laminated on the peeled surface. Then, the dried peel was laminated and thermocompressed, and then dried. The resultant was further roasted at 220 ° C for 30 seconds, Respectively. The peanut was combined with peanut oil and peanut starch to make up 40 wt% based on the total weight of the snack.

         &Lt; Comparative Example > Kim snack baked by applying other vegetable oil (corn oil)

         Prepare the dried ginseng root and roast for the first time at 220 degrees for 10 seconds. Then, apply the sauce (common teriyaki sauce) on both sides of the ginseng. Then, apply the ginseng oil on both sides of the kimchi. The peanuts were coated with the same amount of peanuts as the peanuts used in the Examples described above on one side of the peanut, and the dried peanuts were laminated on the dried peanuts. Secondly, it was roasted for 30 seconds, cut to eat, cooled and packed.

          <Experimental Example> Sensory evaluation

         A total of 20 persons, 20 persons, 20 persons, 30 persons, 40 persons, 50 persons, and 60 persons, each of which is a sensory test person, applied the peanut oil obtained in the same manner as the above example by the 5 point scale method at the same time and at the same place (Taste, palatability, texture, flavor, and general taste) compared with the kim snack of the above-mentioned comparative example, which was prepared by applying ovine oil, which is a commonly used vegetable oil, Very good 4: Good 3: Fair 2: Bad 1: Very bad. The results are shown in Table 1 below.

Example Comparative Example flavor 4.8 3.8 Purity 4.7 3.6 Texture 4.5 3.9 incense 4.8 3.5 Synthesis 4.7 3.7

           As a result of the sensory evaluation, it was found that, in the case of the kim snacks baked with the peanut oil according to the embodiment of the present invention, the taste, palatability, texture and texture of the kim snacks as compared with the kim snacks baked with the vegetable oil In addition to excellent results in terms of incense, it can be seen that the overall evaluation is very good. Particularly, when put in the mouth and chewed, the peanut's original high-pungency spreads deeply, so that it can feel the fresh flavor, and it is more than 90% of the total sensory panel. Therefore, it can be considered that Kim Snack, which is produced by applying peanut oil, especially peanut oil, to be used as a favorite food.

          It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are merely illustrative of specific embodiments of the present invention and are not intended to limit the scope of the present invention. It is to be understood by those skilled in the art that other modified embodiments based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (5)

A preparation step of inspecting whether or not the foreign matter of dried laver is dried, and the like;
Firstly grilling the prepared steam;
Applying a seasoning sauce on one side or both sides of the primary roast; Applying peanut oil to one side or both sides of the laver to which the seasoning source is applied;
Applying evenly the salt to one side or both sides of the laver to which the peanut oil is applied;
Applying a peanut paste on one side of the salt-applied laver;
Laminating and bonding the other laid on the surface of the laver coated with the peanut star;
Drying the glued glues;
Secondly grinding the dried laver;
Cutting the secondary roasted kimchi; And
And a step of inserting and sealing the cut saw into the packaging container through a cooling step.
The method according to claim 1,
Secondly,
Wherein the composition comprises 15 to 35% by weight of rosin, 30 to 50% by weight of peanuts, 10 to 30% by weight of a seasoning sauce, and 0.5 to 5% by weight of salt.
The method according to claim 1,
Peanut oil,
And peanut oil is added to the roasted peanut after it is roasted.
The method of claim 3,
Further comprising the step of pickling the peanut in seawater or salt water before drying the peanut in the sand, and then drying the peanut.
A kim snack prepared by the method of any one of claims 1 to 4.

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