KR20180085616A - Snack using sweet potato - Google Patents

Snack using sweet potato Download PDF

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KR20180085616A
KR20180085616A KR1020170009389A KR20170009389A KR20180085616A KR 20180085616 A KR20180085616 A KR 20180085616A KR 1020170009389 A KR1020170009389 A KR 1020170009389A KR 20170009389 A KR20170009389 A KR 20170009389A KR 20180085616 A KR20180085616 A KR 20180085616A
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South Korea
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rice
weight
sweet potato
sweet
corn
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KR1020170009389A
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Korean (ko)
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신동준
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(주)없었던일로
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    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)

Abstract

The present invention relates to a sweet potato snack and a preparing method thereof. More specifically, the nutritious sweet potato snack can be prepared by mixing grains and sweet potatoes, popping the mixture, and coating the mixture. By using a treatment process without frying treatment and artificial flavors and seasonings harmful to the human body, the sweet potato snack can keep the sweet and savory taste unique to the sweet potatoes to be enjoyed by all consumers regardless of the gender and age. By promoting the consumption of the sweet potatoes, the income of the farms growing the sweet potatoes can be increased, thereby stimulating the local economy. The sweet potato snack preparing method includes the steps of: preparing ingredients including sweet potatoes, corn, white rice, sorghum, brown rice, black rice, glutinous rice, and wheat; washing and drying the sweet potatoes, corn, white beans, and sorghum; grinding the dried sweet potatoes and corn to powder; drying the brown rice, black rice, glutinous rice, and wheat prepared in advance; mixing the sweet potato powder and corn powder with the dried white beans, sorghum, brown rice, black rice, glutinous rice, and wheat; popping the mixed ingredients; and sugar-coating the popped snack. A sugar-coating solution is prepared by mixing sweet potato syrup, sugar, stir-fried salt, and water.

Description

고구마스낵 제조방법{Snack using sweet potato}{Snack using sweet potato}

현대 사회는 잘못된 식생활로 인하여 많은 사람이 악성이며 소모성 질병에 의한 고통을 겪고 있으며 이로 인한In modern society, many people are suffering from malnutrition and consuming diseases due to wrong eating habits.

사회적 문제와 경제적인 손실이 더욱 심각해지고 있다. 육류 위주의 식생활과 바쁜 생활에서 손쉽게 구할 수 있Social problems and economic losses are becoming more serious. Meat-based diet and easy access to busy life

는 인스턴트 및 가공 식품은 비만과 성인병의 원인이 되고, 이로 인한 개인적 및 사회적 문제는 실로 현대생활Is that instant and processed foods cause obesity and adult diseases, and the personal and social

을 위협하고 있어 성인은 물론이고 어린 아이들 까지도 이제는 국가기관에서 나서 종합적이고 계획적이며 체계Even adults and young children, are now coming from national institutions,

적인 관리를 하지 않으면 안 될 정도로 심각하다.It is so serious that you have to manage it.

[0003] 그리고 지금까지 국내 과자시장의 제품 대부분은 서양에서 유래된 제품이 주를 이루었으며, 제품가공은 기름을[0003] Up to now, most of the products in the domestic confectionery market have been dominated by products derived from western countries.

이용한 유탕처리 방법이 대부분이었다. 또한 과자의 맛을 좌우하는 것은 주원료보다는 인공향, 조미료들이 소비Most of the used hot water treatment methods. In addition, the taste of cookies is influenced by the consumption of artificial flavors and seasonings rather than the main ingredient

자들의 입맛을 자극하였으나, 최근 들어 옛날 토종 먹을거리를 소재로 한 제품들이 붐을 일으키고 있다.It has stimulated their appetite, but recently, products made from old-fashioned local foods are booming.

[0004] 따라서 상기 토종 먹을거리의 대표적인 상품으로서 고구마를 이용한 과자류 및 음료류가 시중에 상품으로 유통[0004] Therefore, confectionery and beverages using sweet potato as representative products of the above-mentioned native foods are commercially distributed

되고 있다. 그리나 현재 유통되고 있는 고구마를 이용한 과자류 및 음료류는 고구마의 함량이 극히 미미하며,. However, confectionery and beverages using sweet potatoes, which are currently in circulation, have very little sweet potato content,

기타의 다른 수입원료 및 합성혼합원료를 사용하고, 유탕처리 가공방법을 이용하고 있어, 현대인들의 잘못된 식생활을 바로잡을 수 없는 실정이다.It uses the other imported raw materials and synthetic mixed raw materials, and uses the processing method of the hot water treatment, and it is a situation that the wrong eating habits of the modern person can not be corrected.

따라서 본 발명의 목적은 상기한 종래의 과자류가 갖는 제반 문제점인, [0005] 수입원료 및 합성혼합원료를 사용하는SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a process for producing

등의 문제점을 해소하기 위한 것으로, 고구마를 곡물과 혼합하여 팝핑하고, 이를 당코팅함으로써, 인체에 유해And the like. It mixes sweet potato with grains and pops it, and by sugar coating it, it is harmful to the human body

한 인공향 및 조미료를 사용하지 않는 건강 영양간식을 제공하도록 하는 것이다.And to provide health nutrition snacks that do not use one artificial flavor and seasoning.

[0006] 또한 유탕처리를 하지 않은 가공공정으로 인해 고소하고 달콤한 고구마 고유의 풍미를 살려 남녀노소 누구나 즐[0006] In addition, because of the processing process without the hot water treatment,

길 수 있도록 하며, 섬유질이 풍부한 고구마로 인해 쉽게 포만감을 제공하여 다이어트 식품으로서의 활용이 가It is possible to use it as a diet food because it provides a filling feeling easily due to a sweet potato which is rich in fiber.

능하도록 하고, 고구마 재배농가의 소득 증대를 통한 지역 경제를 활성화시키도록 하는 것이다.And to encourage the local economy by increasing the income of the sweet potato growers.

따라서 본 발명은 고구마, 옥수수, 백태, 수수, 현미, 흑미, 찹쌀 및 밀로 되는 원료를 준비하는 단계와, 상기Accordingly, the present invention provides a method for producing a soybean meal comprising the steps of: preparing a raw material of sweet potato, maize, white rice, sorghum, brown rice,

준비된 고구마, 옥수수, 백태 및 수수를 세척하고 건조하는 단계와, 상기 건조된 고구마와 옥수수를 분쇄하여Washing and drying the prepared sweet potatoes, corn, white beans and sorghum, and pulverizing the dried sweet potatoes and corn

분태로 제조하는 단계와, 상기 준비된 현미, 흑미, 찹쌀 및 밀을 건조하는 단계와, 상기 고구마 분태 13~25중량Drying the prepared brown rice, black rice, glutinous rice, and wheat;

%, 옥수수 분태 12~20중량%, 건조된 백태 0.1~0.5중량%, 건조된 수수 1.5~2.5중량%, 건조된 현미 60~70중량%,By weight of dried corn, 12 to 20% by weight of corn, 0.1 to 0.5% by weight of dried corn, 1.5 to 2.5% by weight of dried corn, 60 to 70%

건조된 흑미 0.5~1.5중량%, 건조된 찹쌀 0.4~1.5중량% 및 건조된 밀 2~3중량%를 혼합하는 단계와, 상기 혼합된0.5 to 1.5% by weight of dried black rice, 0.4 to 1.5% by weight of dried glutinous rice and 2 to 3% by weight of dried wheat,

원료를 팝핑하는 단계와, 상기 팝핑된 스낵에 당코팅액을 코팅하는 단계를 포함하여 이루어지되, 상기 당코팅액The method comprising: popping a raw material; and coating a sugar coating solution on the popped snack, wherein the sugar coating solution

은 고구마조청 100중량부, 설탕 230~260중량부, 볶음소금 3~6중량부 및 물 500~1500중량부가 혼합되어 이루어지Is prepared by mixing 100 parts by weight of sweet potato starch, 230 to 260 parts by weight of sugar, 3-6 parts by weight of roasted salt and 500 to 1500 parts by weight of water

는 것을 특징으로 한다..

[0008] 그리고 본 발명에 따른 고구마 스낵은 고구마 분태 13~25중량%, 옥수수 분태 12~20중량%, 백태 0.1~0.5중량%,The sweet potato snack according to the present invention is characterized in that the sweet potato snack comprises 13 to 25% by weight of sweet potato, 12 to 20% by weight of corn, 0.1 to 0.5%

수수 1.5~2.5중량%, 현미 60~70중량%, 흑미 0.5~1.5중량%, 찹쌀 0.4~1.5중량% 및 밀 2~3중량%의 비율로 혼합되The mixture is mixed at a ratio of 1.5 to 2.5% by weight, 60 to 70% by weight of brown rice, 0.5 to 1.5% by weight of black rice, 0.4 to 1.5% by weight of glutinous rice and 2 to 3%

어 팝핑된 스낵에 당코팅액이 코팅되어 이루어지되, 상기 당코팅액은 고구마조청 100중량부, 설탕 230~260중량Wherein the sugar coating solution is prepared by mixing 100 parts by weight of sweet potato starch, 230 to 260 parts by weight of sugar

부, 볶음소금 3~6중량부 및 물 500~1500중량부를 포함하여 이루어지는 것을 특징으로 한다.3 to 6 parts by weight of roasted salt, and 500 to 1,500 parts by weight of water.

본 발명에 의하면 고구마를 곡물과 혼합하여 팝핑하고 당코팅함으로써, 인체에 유해한 인공향 및 조미료를 사용According to the present invention, sweet potatoes are mixed with grains and popped and sugar-coated, thereby using harmful artificial flavors and seasonings

하지 않는 건강 영양간식을 제공할 수 있게되고, 유탕처리를 하지 않은 가공공정으로 인해 고소하고 달콤한 고It is possible to provide a healthy nutritious snack that does not have an unheated treatment process,

구마 고유의 풍미를 살려 남녀노소 누구나 즐길 수 있도록 하며, 섬유질이 풍부한 고구마로 인해 쉽게 포만감을It is made with the unique flavor of Kuma, so that everyone can enjoy it.

제공하여 다이어트 식품으로서의 활용이 가능하도록 하고, 고구마 재배농가의 소득 증대를 통한 지역 경제를 활To make it possible to use it as a diet food, and to increase the income of the sweet potato growers,

성화시키도록 하는 등의 유용한 효과를 제공한다.And so on.

이하 첨부된 도면을 참조하여 본 발명을 상세히 설명하면 다음과 같다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

[0011] 본 발명에 따른 고구마 스낵의 제조방법에 대해 설명하면 다음과 같다.A method of manufacturing sweet potato snacks according to the present invention will now be described.

[0012] 먼저 도 1은 본 발명에 따른 고구마 스낵의 제조공정도로서, 고구마, 옥수수, 백태, 수수, 현미, 흑미, 찹쌀 및[0012] FIG. 1 is a schematic diagram illustrating a process for preparing sweet potato snacks according to the present invention.

밀로 되는 원료 준비(S1), 준비된 고구마, 옥수수, 백태 및 수수의 세척, 건조(S2), 건조된 고구마 및 옥수수(S1) prepared wheat, prepared sweet potatoes, corn, wheat and sorghum washed, dried (S2), dried sweet potatoes and corn

분쇄(S3), 준비된 현미, 흑미, 찹쌀 및 밀 건조(S4), 원료 혼합(S5), 팝핑, 스낵 성형(S6), 당코팅단계(S7)를(S5), popping, snack molding (S6), sugar coating step (S7), and the like.

포함하여 이루어진다..

[0013] 먼저 고구마, 옥수수, 백태, 수수, 현미, 흑미, 찹쌀 및 밀로 되는 원료를 선정하여 준비(S1)한다. 이때 상기First, raw materials for sweet potato, corn, white rice, sorghum, brown rice, black rice, glutinous rice, and wheat are selected (S1). At this time,

원료로는 인체에 유익한 유기농 고구마, 유기농 옥수수, 유기농 현미, 유기농 흑미, 유기농 찹쌀 등을 사용할수 있는 것으로, 그 사용을 제한하지 않는다.As the raw materials, organic sweet potatoes, organic corn, organic brown rice, organic black rice, organic glutinous rice, etc., which are beneficial to the human body, can be used.

상기와 같이 제료의 선정이 완료(S1)되면, 이 중 고구마, 옥수수, 백태 및 수수를 [0014] 세척하고 건조(S2)한다. 이때When the selection of the material is completed (S1) as described above, the sweet potato, corn, white rice, and sorghum are washed and dried (S2). At this time

상기 고구마, 옥수수, 백태 및 수수만을 세척하여 건조하는 이유는 상기 옥수수, 백태, 수수는 도정되지 않은The reason for washing and drying only the sweet potato, corn, white pear, and sorghum is that the corn,

원물의 상태로 구입하기 때문에 반드시 세척의 과정을 거쳐야하기 때문이다. 상기 세척방법은 흐르는 물에 2번Because it is purchased in the original state, it must be washed. The washing method is carried out twice in flowing water

정도 세척하는 것이면 족한 것으로, 그 실시를 제한하지 않는다. 그리고 그 건조단계는 60~70℃ 정도에서 9시간If it is enough to wash it, it does not limit its implementation. The drying step was carried out at 60-70 ° C for 9 hours

동안 진행한다. 상기 건조 온도를 60~70℃로 하는 이유는 건조 온도가 너무 낮으면 건조시간이 길어져 생산성이. The reason why the drying temperature is 60 to 70 ° C is because if the drying temperature is too low, the drying time becomes longer,

좋지 못하고 건조 온도가 너무 높으면 건조되는 곡류가 타게 되는 등의 문제점이 있기 때문이며, 상기 건조시간And when the drying temperature is too high, there is a problem that the dried cereal is burnt, and the drying time

을 제한한 이유는 너무 적게 건조하거나 많이 건조했을 경우 팝핑공정에서의 효율성이 좋지 못하기 때문이다.Is because the efficiency in the popping process is poor if it is too dry or too dry.

[0015] 이때 상기 건조조건은 원재료에 따라 약간씩 달리할 수 있는 데, 건조 과정을 마친 백태의 수분은 약 15.5중량%At this time, the drying conditions may be slightly different depending on the raw materials. The moisture content of the dried white rice after the drying process is about 15.5 wt%

가 되도록 하고, 수수의 수분은 13.5중량% 정도가 되도록 한다., And the water content is adjusted to be about 13.5% by weight.

[0016] 그리고 상기 건조된 고구마와 옥수수는 그대로 투입하는 것이 아닌 분쇄하여 분태로서 제조(S3)하는 데, 고구마[0016] The dried sweet potato and corn are crushed, but not crushed,

분태의 최종 수분함량은 약 11중량%가 되고, 옥수수분태의 최종 수분함량은 약 11중량%가 되도록 한다. 이때 상The final moisture content of the reaction is about 11% by weight and the final water content of the corn stain is about 11% by weight. At this time,

기 분태의 입자크기는 제한하지 않는다.The particle size of the particles is not limited.

[0017] 한편, 상기 현미, 흑미, 찹쌀 및 밀은 세척하지 않고 바로 건조(S4)하는 데, 건조시간은 60~70℃에서 3시간 동On the other hand, the brown rice, black rice, glutinous rice and wheat are immediately dried without being washed (S4), and the drying time is from 60 to 70 ° C. for 3 hours

안 진행한다.I will not go.

[0018] 상기 건조를 마친 현미의 수분함량은 약 11중량% 정도로 되고, 흑미의 수분함량은 15.8중량% 정도이며, 찹쌀은The dried brown rice has a moisture content of about 11% by weight, the black rice has a moisture content of about 15.8% by weight,

11중량%, 밀은 14중량% 정도로 된다.11% by weight, and the wheat content is about 14% by weight.

[0019] 다음으로, 상기 건조되어 분쇄된 고구마와 옥수수, 건조된 백태, 수수, 현미, 흑미, 찹쌀 및 밀을 혼합(S5)하는Next, the dried and ground sweet potatoes are mixed with (S5) a corn, dried white paprika, sorghum, brown rice, black rice, glutinous rice and wheat

데, 그 맛과 영양적인 면을 고려하여 최종 혼합비를 결정한다.The final mixing ratio is determined considering the taste and nutritional aspects.

[0020] 상기 혼합비로는 고구마 분태 13~25중량%, 옥수수 분태 12~20중량%, 건조된 백태 0.1~0.5중량%, 건조된 수수[0020] The mixing ratio is 13 to 25% by weight of sweet potato, 12 to 20% by weight of corn, 0.1 to 0.5% by weight of dried white rice,

1.5~2.5중량%, 건조된 현미 60~70중량%, 건조된 흑미 0.5~1.5중량%, 건조된 찹쌀 0.4~1.5중량% 및 건조된 밀1.5 to 2.5% by weight of dried rice, 60 to 70% by weight of dried brown rice, 0.5 to 1.5% by weight of dried black rice, 0.4 to 1.5% by weight of dried glutinous rice,

2~3중량%로 되도록 한다.2 to 3% by weight.

[0021] 원료의 혼합(S5)이 완료되면, 상기 혼합된 원료를 팝핑기계로 팝핑하여 스낵으로서 성형(S6)한다. 이때 상기 팝When the mixing of the raw materials (S5) is completed, the mixed raw materials are popped into a popping machine to form a snack (S6). At this time,

핑은 200℃ 이상 예열한 후 100℃ 정도에서 팝핑을 진행하는 데, 그 회전률은 150rpm이 되도록 한다. 이는 고구The ping is preheated at 200 ° C or higher and then popped at about 100 ° C, and the rotation rate is set to 150 rpm. However,

마 스낵 안의 공기층을 줄여 질감을 부드럽게 하기 위한 조건으로서, 상기한 조건으로 팝핑을 진행했을 경우 제As a condition for softening the texture by reducing the air layer in the snack, when the popping is performed under the above conditions,

품의 색, 맛, 질감 등이 가장 우수한 것이다.The color, taste and texture of the product are the best.

[0022] 상기와 같은 팝핑하여 성형(S6)이 완료된 스낵은 질감이 부드럽고 식감도 부드러우며 제품의 색깔은 어둡지 않[0022] Snacks that have been popped and molded (S6) as described above are soft in texture and soft in texture, and the color of the product is not dark

은 미색을 띠고, 고구마 특유의 고소한 맛을 잘 살릴 수 있게 되는 것이다.Will be off-white and sweet flavors unique to sweet potatoes will be saved.

[0023] 그리고 상기와 같이 팝핑(S6)이 완료되면, 팝핑되어 성형된 스낵에 당코팅액을 코팅(S7)한다. 상기 당코팅액의When the popping (S6) is completed as described above, the sugar coating liquid is coated on the popped snack (S7). The above-

코팅(S7)은 당의기를 이용한 당코팅작업으로서, 상기 당의기란 열풍건조를 이용한 코팅방법을 의미하며 코팅작The coating (S7) is a sugar coating operation using a sugar group, and the sugar sugar means a coating method using hot air drying,

업시 120℃ 온도를 유지하며, 볼 10kg/회 작업을 기준으로 45분간 실시한다.Maintaining the temperature at 120 ° C for up to 45 minutes based on 10 kg / round of ball.

[0024] 이때 상기 당코팅 시 사용되는 당코팅액은 고구마조청 100중량부, 설탕 230~260중량부, 볶음소금 3~6중량부를The saccharide coating solution used in the sugar coating is 100 parts by weight of sweet potato starch, 230 to 260 parts by weight of sugar, and 3 to 6 parts by weight of roasted salt.

혼합하고, 이에 물 500~1500중량부를 투입, 혼합하여 이루어진다. 그리고 상기 설탕은 유기농 설탕을 이용할 수And 500 to 1500 parts by weight of water are added thereto and mixed. And the sugar can be organic sugar

있음은 물론이다. 이때 상기 고구마 조청이란 삶은 고구마를 믹서기에 갈아서 조청, 더욱 바람직하게는 유기농Of course it is. At this time, the sweet potato starch is boiled sweet potato into a mixer,

조청과 혼합하여 퓌레로 제조한 것을 말하는 것으로, 상기 삶은 고구마에 약간의 물을 투입할 수 있음은 물론이It means that the boiled sweet potato can be put a little water into it,

다.All.

[0025] 이때 상기 고구마와 조청의 배합비는 제한하지 않으나 취향에 따라 100: 5∼50의 중량비로 혼합하고, 물은 고구At this time, the mixing ratio of the sweet potato and the phytate is not limited, but it is mixed at a weight ratio of 100: 5 to 50 according to taste,

마와 동일한 중량비로서 혼합하여 제조할 수 있음은 물론이나 이를 반드시 제한하는 것은 아니다.But it is not necessarily limited thereto.

Claims (1)

고구마, 옥수수, 백태, 수수, 현미, 흑미, 찹쌀 및 밀로 되는 원료를 준비하는 단계(S1)와,
상기 준비된 고구마, 옥수수, 백태 및 수수를 세척하고 건조하는 단계(S2)와,
상기 건조된 고구마와 옥수수를 분쇄하여 분태로 제조하는 단계(S3)와,
상기 준비된 현미, 흑미, 찹쌀 및 밀을 건조하는 단계(S4)와,
상기 고구마 분태 13~25중량%, 옥수수 분태 12~20중량%, 건조된 백태 0.1~0.5중량%, 건조된 수수 1.5~2.5중량%,
건조된 현미 60~70중량%, 건조된 흑미 0.5~1.5중량%, 건조된 찹쌀 0.4~1.5중량% 및 건조된 밀 2~3중량%를 혼합
하는 단계(S5)와,
상기 혼합된 원료를 팝핑하는 단계(S6)와,
상기 팝핑된 스낵에 당코팅액을 코팅하는 단계(S7)를 포함하여 이루어지되, 상기 당코팅액은 고구마조청 100중
량부, 설탕 230~260중량부, 볶음소금 3~6중량부 및 물 500~1500중량부가 혼합되어 이루어지는 것을 특징으로
하는 고구마 스낵의 제조방법.(S1) of preparing a raw material of sweet potato, corn, white rice, sorghum, brown rice, black rice, glutinous rice and wheat,
Washing and drying the prepared sweet potatoes, corn, rice gruel and sorghum (S2)
(S3) of pulverizing the dried sweet potatoes and corn in a state of being divided,
Drying the prepared brown rice, black rice, glutinous rice and wheat (S4)
13 to 25% by weight of the sweet potato starch, 12 to 20% by weight of corn, 0.1 to 0.5% by weight of dried white rice, 1.5 to 2.5%
60 to 70% by weight of dried brown rice, 0.5 to 1.5% by weight of dried black rice, 0.4 to 1.5% by weight of dried glutinous rice and 2 to 3% by weight of dried wheat
(S5)
(S6) popping the mixed raw material,
And coating a sugar coating solution on the popped snack (S7), wherein the saccharide coating solution comprises 100 parts by weight of sweet potato starch
230 to 260 parts by weight of sugar, 3 to 6 parts by weight of roasted salt, and 500 to 1500 parts by weight of water are mixed
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109772551A (en) * 2018-12-17 2019-05-21 中国农业科学院农产品加工研究所 Potato full-powder preparation system and its application method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109772551A (en) * 2018-12-17 2019-05-21 中国农业科学院农产品加工研究所 Potato full-powder preparation system and its application method

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