KR20190017499A - The manufacturing method of the citrus snack coated with honey and butter - Google Patents

Abstract

The present invention provides a preparation method of a honey butter tangerine snack. To this end, the surface of tangerine is evenly coated with a coating solution to create an additional taste to the tangerine to satisfy consumer tastes. According to the preparation method of the present invention, the honey butter tangerine snack can be mass-produced; and the water content of the tangerine is reduced, while the shape, nutritional components, taste and aroma of the tangerine are retained; and a new flavor can be added. In particular, the coating solution is evenly applied on the entire surface of the tangerine slices by a spraying method, such that no temperature or physical impact is exerted on tangerine slices, thereby allowing the tangerine to retain its original shape. Furthermore, butter with a water content less than 20% and honey are used, and the coating solution is prepared by mixing a melted butter solution with the honey. The coating solution thus prepared is applied to tangerine slices by a spraying method, while preventing water in the coating solution from being absorbed into the tangerine. Accordingly, while inherent antioxidant functions, taste, and aroma of tangerine are retained, the coating layer can provide sweet and savory tastes to satisfy consumer tastes.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a honeycomb snack,

The present invention relates to a method for producing a honeycomb snack, and more particularly, to a method for preparing a honeycomb snack using a spray coating and hot air drying.

Citrus fruits are seasonal fruits that are rich in juice, taste and flavor, and are popular fruits of winter consumers. Citrus fruits have a high water content, and citrus peel has a soft texture. Therefore, in order to store and refrigerate for a long period of time, it is difficult to install the necessary facilities for maintaining the air permeability and proper temperature. On the other hand, if there is no market after harvesting citrus fruits, the remaining citrus fruits are commercialized as juice, canned food, jelly, and chocolate, and are sold to consumers, but they are not enough to enjoy the taste and flavor of citrus fruit itself.

Unlike the citrus products such as juice and chocolate, citrus snacks are prepared by slicing citrus slices and drying them to provide the original taste and flavor of citrus fruits. As a prior art relating to citrus snacks, Korean Patent Laid-Open Publication No. 10-2011-0113443 discloses a process for producing dried citrus snacks using reduced-pressure drying and a process for producing dried citrus fruits in Korean Patent Laid-Open No. 10-2009-0088563. The prior art is prepared by slicing citrus slices to form citrus slices, followed by drying under reduced pressure, or adding citrus sugar to the cut citrus surface to prepare citrus snacks. However, in order to reduce the water content of citrus fruits, Which is a limitation of satisfying consumers' preferences.

On the other hand, in order to add a new taste to the surface of citrus slices, the non-continuous process, the dendritic process, is difficult to mass-produce, and the quality of citrus is affected by high temperature and physical impact during the reaction. In addition, there is a chocolate coating device (Enover) by continuous coating of chocolate on the surface of citrus fruit, but the coated surface is not uniform and it is difficult to contain the taste and aroma of citrus fruit itself.

Therefore, in order to give the citrus citrus an additional taste in accordance with the taste of the consumer, the coating liquid is uniformly applied on the citrus surface, mass production is possible, and not only the water content of the citrus is reduced, but also the citrus essential form, There is a need for a method of manufacturing a new citrus snack which can maintain a flavor and aroma and at the same time add a new taste.

Korean Patent Publication No. 10-2011-0113443 (Oct. 17, 2011) Korean Patent Publication No. 10-2009-0088563 (2009.08.20)

The present invention has been conceived to solve the above-mentioned problems. It is an object of the present invention to uniformly coat the whole surface of a citrus slice, minimize the change in quality of citrus by moisture absorbed in coating, The present invention provides a method for manufacturing a honeycomb snack having a flavor and a sweet taste.

Another object of the present invention is to provide a method for producing a honeycomb snack snack which can reduce the manufacturing cost by reusing a coating solution which is not coated on the surface of a citrus slice when applying a coating solution for imparting additional flavor.

In order to solve the above problems, a method of manufacturing a honeycomb snack according to an embodiment of the present invention includes the steps of selecting and cleaning a frozen citrus fruit, washing the frozen citrus fruit or removing the shell, A step of spraying a coating liquid onto a citrus slice placed on a syringe, a step of hot-air drying the citrus slice formed with the coating layer at a temperature of 50 ° C to 60 ° C for 20 hours to 22 hours And cooling the dried citrus slices at room temperature.

The coating liquid according to an embodiment of the present invention is characterized in that the butter is melted at a temperature of 45 ° C to 50 ° C, and then the butter: honey is mixed at a ratio of 1: 1.3 to 1: 1.7.

The coating liquid remaining after spraying on the citrus slices according to an embodiment of the present invention falls through the gap formed in the teat into the coating liquid reservoir located below.

The coating liquid remaining after spraying on the citrus slices according to an embodiment of the present invention is introduced into the first region of the coating liquid storage portion through the coating liquid receiving portion and maintained at a temperature of 45 ° C to 50 ° C through the temperature control portion, The liquid is introduced into the second region of the coating liquid storage portion through a valve or an inclined passage provided on the partition wall.

According to the present invention, the coating liquid is uniformly sprayed onto the entire surface of the citrus slices through a spraying method, so that the citrus slices can be maintained in a natural citrus shape by hardly applying a temperature or a physical impact to the citrus slices.

Butter and honey having a moisture content of less than 20% are used, and the coating solution formed by mixing butter with honey in a molar ratio of butter to honey in a ratio of 1: 1.3 to 1: 1.7 is applied to a citrus slice by spraying By minimizing the absorption of the water contained in the coating solution into the citrus fruit, it is possible to maintain the antioxidant function, flavor and aroma of the citrus fruit and at the same time, add the sweet taste and the low taste by the coating layer.

In addition, the coating solution consisting of butter and honey having a high unit cost can reduce the production cost by minimizing the loss of the coating solution by re-spraying the remaining amount after spraying onto the surface of the citrus slice after falling off the coating solution reservoir below.

1 is a flowchart illustrating a method of manufacturing a honeycomb snack according to an exemplary embodiment of the present invention.
2A and 2B are schematic views of a coating apparatus capable of reusing an injected coating liquid according to an embodiment of the present invention.
FIG. 3 is a photograph of a citrus slice in each process state according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. The effects and features of the present invention and methods of achieving them will be apparent with reference to the embodiments described in detail below with reference to the drawings. However, the present invention is not limited to the embodiments described below, but may be implemented in various forms. In the following embodiments, the terms first, second, and the like are used for the purpose of distinguishing one element from another element, not the limitative meaning. Also, the singular expressions include plural expressions unless the context clearly dictates otherwise. Also, the terms include, including, etc. mean that there is a feature, or element, recited in the specification and does not preclude the possibility that one or more other features or components may be added. Also, in the drawings, for convenience of explanation, the components may be exaggerated or reduced in size. For example, the size and thickness of each component shown in the drawings are arbitrarily shown for convenience of explanation, and thus the present invention is not necessarily limited to those shown in the drawings.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or corresponding components throughout the drawings, and a duplicate description thereof will be omitted .

FIG. 1 is a flow chart for explaining a method of manufacturing a honeycomb snack snack according to an embodiment of the present invention. FIGS. 2a and 2b are views showing a coating apparatus capable of reusing the sprayed coating liquid according to an embodiment of the present invention And FIG. 3 is a photograph of a citrus slice in each process state according to an embodiment of the present invention.

As shown in FIG. 1, the method for manufacturing a honey loaf of citrus snacks according to the present invention includes a step of sorting and washing (S10), a step of peeling and cutting (S20), a step of coating and drying a coating solution on a citrus slice (S30) (S40) and a packaging step (S50). Herein, the citrus fruits include frozen citrus or live citrus fruits, and the frozen citrus fruits and fresh citrus fruits can be cut into slices with a predetermined thickness while removing the bark or keeping the shells to produce a circular citrus slice.

Hereinafter, the manufacturing method of the citrus snack according to each step will be described in detail with reference to FIG. 2 and FIG.

1. Screening and cleaning (S10)

If citrus fruits are frozen, thaw them in water at 17 ℃ ~ 18 ℃ for 20 ~ 30 minutes and then wash them. The selection process of the citrus can be automatically selected according to the weight of the citrus transferred on the conveyor. In the cleaning process, the water is sprayed on the surface of the citrus fruits by washing the water with flowing water or spraying the compressed fine air on the surface of the citrus fruits, .

2. Peeling and cutting (S20)

The washed citrus can be cut into a circular shape with a thickness of about 6 mm to 8 mm after the skin is removed as needed, to form a citrus slice (refer to FIG. 3 (a)). The citrus peels can be removed before the cutting process, and after the sliced citrus slices are formed, the citrus peels can be removed thereafter. Peeling can be done by manual or peeler. Since the citrus peel contains various vitamins and minerals, the citrus peel removal process can be selected considering consumer's preference. When the thickness of the citrus slices is less than 5 mm during the cutting process, it is difficult to maintain the shape of the round when dried, and the taste and flavor of the citrus fruit may disappear and have a very crispy texture. Also, when the thickness is 9 mm or more, it is difficult for the coating liquid to penetrate into the inside of the citrus when drying the hot air, and the drying can not be performed well, so that the citrus snack may be difficult to provide a crispy texture to consumers.

3. Coating and drying (S30)

The citrus slices can be uniformly coated with the coating solution over the entire surface by spraying (see Fig. 3 (a)). The coating process may be performed through the coating apparatus 1000 of FIG. The coating apparatus 1000 includes a frame 100 and a transporter 50 supported on the transporter support 110 formed on the frame and a citrus slice 10 placed on the transporter 50. The coating apparatus 1000 includes a coating liquid storage unit 120 capable of storing the coating liquid 400 under the frame 100 and a coating liquid 400 accommodated in the coating liquid storage unit 120. The coating liquid storage unit 120 includes a citrus slice surface And a jetting unit 300 for jetting the coating liquid through the nozzle. The jetting unit 300 may include a jetting unit 200 for jetting the coating liquid to the upper part of the frame. The injection control unit 200 may include a compression pump, a valve, and a microcontroller capable of controlling the compression pump and the valve according to a control command for an external input. The detailed description of the injection control unit will be omitted since it is obvious to those skilled in the art.

The coating liquid 400 is prepared by dissolving butter at a temperature of 45 ° C to 50 ° C and then mixing butter and honey at a ratio of 1: 1 to 1: 2, preferably 1: 1.3 to 1: 1.7, : 1.4 to 1: 1.5. The coating storage apparatus 1000 may be configured such that the temperature control unit 130 is positioned below the coating liquid storage unit 120 to maintain the coating liquid 400 at an optimal temperature of 45 ° C to 50 ° C, . The temperature controller 130 may be a heating element such as a nichrome wire that can supply heat to the coating liquid storage part 120 and may set a temperature according to an external operation. The temperature of the coating solution 400 stored in the coating solution storage part 120 may be maintained by the temperature control part 130 and may be periodically mixed through a mixing device so that the butter solution and the honey may be mixed well, A predetermined mixing ratio can be maintained. The coating liquid may be sprayed onto the entire surface of the citrus slice through a spraying method to form a coating layer, and the remaining coating liquid may be stored again in the coating liquid storage part 120 located below through the gap formed in the teacup 50. The coating apparatus 1000 can reduce the production cost by minimizing the loss of the coating liquid by applying the re-prepared coating liquid to the citrus slices 10 through the spray control unit and the spray unit.

Referring to FIG. 2B, the coating apparatus 1000 may further include a funnel-shaped coating liquid receiving unit 500 capable of receiving a coating liquid falling from the tray 50, and one end of the coating liquid receiving unit 500 So that the coating liquid can flow into the first region 121 of the coating liquid storage portion 120. Since the coating liquid dropped from the trays 50 is once sprayed and is lower in temperature than 45 ° C., when the falling coating liquid is directly introduced into the second region 122 of the coating liquid storage portion 120 connected to the jetting control portion 200, A situation in which it is difficult to maintain the temperature at 45 ° C to 50 ° C may occur.

The coating liquid stored in the second region 122 of the coating liquid storage portion 120 at a temperature of 45 ° C to 50 ° C is directly introduced into the spray portion through the injection control portion but is returned to the first region of the coating liquid storage portion 120 ° C. is controlled so as to have a temperature of 45 ° C. to 50 ° C. after being introduced into the first region 121 of the coating liquid storage portion 120 and then re-circulated for a predetermined time by the first temperature regulating portion 131 . For this, the coating liquid storage part 120 may be divided into a space capable of separately storing the coating liquid into the first area 121 and the second area 122, and a temperature control part 130 also include independent heating elements 131 and 132 for individually controlling the temperatures of the coating liquids stored in the first and second areas, respectively, and the temperatures of the heating elements may be controlled to be different from each other. A valve 126 or a sloped passage (not shown in the figure) for transferring the coating liquid in the first region 121 to the second region 122 may be formed on the partition wall 125, , It can fall free to the second region along the inclined passage) can be formed. That is, when the coating liquid stored in the first region 131 reaches the temperature state of 45 ° C to 50 ° C and the valve 126 is stored for a predetermined level, the valve 126 is opened and closed, The coating liquid can be introduced into the coating liquid 122. Thus, the coating liquid sprayed on the citrus slices can be maintained uniformly at a temperature of 45 ° C to 50 ° C in the second zone, thereby maintaining the quality of the honey-butter citrus snack.

The coated citrus slice 10 can be dried through a dryer. The citrus section may be formed by various methods such as freeze drying, hot air drying, and vacuum drying, and the citrus slices on which the coating layer is formed may be hot-air dried at a temperature of 50 ° C to 60 ° C for 20 hours to 22 hours. The coating layer applied on the upper part of the citrus slices during the hot air drying may permeate between the citrus grains inside the citrus fruits, so that the sweet taste of the butter and the sweet taste of the honey can be added to the citrus fruits. In this case, the water content of the coating solution is less than 20% The water contained in the coating liquid is minimized to be absorbed into the citrus fruit, so that the citrus snack can be produced with a sweet taste added while maintaining the original taste and flavor of the citrus fruit.

4. Cooling and packaging ( S40, S50 )

The dried citrus slices can be packed after being cooled at room temperature (see (c) of FIG. 3). Therefore, the citrus snack produced through the cooling process at room temperature has a crispy texture, and the flavor and taste of the citrus itself and the sweet taste can be sued by application of the coating liquid.

* Honey Butter Citrus snack  Produce

Example 1

Citrus slices were cut and cut to a thickness of 7 mm to produce citrus slices. Honey was added to the melted butter solution through a coating apparatus at a ratio of butter: honey of 1: 1.4 to form a coating solution, followed by spraying Citrus slices. Then, the citrus slices having the coating layer formed thereon were put in a hot air dryer, dried at 58 ° C for 21 hours, and cooled at room temperature to prepare citrus snacks.

Example 2

In Example 1, the ratio of butter to honey was 1: 1.7 to prepare a coating solution.

Example 3

In Example 1, the ratio of butter to honey was 1: 1.3 to prepare a coating solution.

Comparative Example 1

In Example 1, only the hot air drying was performed without spraying the coating liquid.

Comparative Example 2

In Example 1, the butter was dissolved at a temperature of 40 ° C, and the ratio of butter to honey was 1: 1.4 to prepare a coating solution.

Comparative Example 3

In Example 1, the ratio of butter to honey was 1: 0.9 to prepare a coating solution.

Comparative Example 4

In Example 1, the ratio of butter to honey was 1: 2.2 to prepare a coating solution.

Comparative Example 5

In the Example 1, a hot air drying process was performed at a temperature of 45 캜 for 20 hours.

Experiment result

The sensory test was conducted on the citrus snack produced through Examples 1 to 3 and Comparative Examples 1 to 5, and the taste, flavor and texture of the citrus snack were evaluated in terms of age and sex, Were selected for each age group. A total of 40 subjects were selected and evaluated using the 9-point scale method. The results of the sensory test are shown in Table 1.

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 flavor 9.4 9.1 9.1 6.2 8.0 8.2 8.3 7.7 incense 9.2 9.1 9.2 8.6 8.5 8.4 8.3 8.4 Texture 9.2 9.1 9.1 8.8 8.7 8.8 8.9 7.3

* Sensory test value (9: very good, 0: very bad)

As can be seen from the results of the sensory test, Comparative Example 1, in which the coating solution was not applied, had lower taste and flavor than Examples 1 to 3, It can be seen that they prefer to sue and sweet taste. On the other hand, Comparative Example 5, in which the hot air drying temperature is set lower than that in Examples 1 to 3, does not provide a crispy texture to the consumer, which indicates that the drying temperature is low and the moisture contained in the citrus slices can not be sufficiently dried.

Comparative Example 2 in which butter was dissolved at a temperature of 40 ° C. in relation to the temperature of the coating liquid and Comparative Example 2 in which honey was added and Comparative Example 3 in which the ratio of butter to honey was 1: It can be understood that it does not satisfy consumers' preference than the first to third embodiments. That is, according to the ratio of butter: honey, the consumers prefer the citrus snack produced at the ratio of Examples 1 to 3, rather than being too sated or too sweet, and comparing Examples 1 to 3 It can be seen that the case of Example 1 in which the ratio of butter: honey is 1: 1.4 best meets consumer's taste.

That is, it can be seen that the melting temperature of the butter and the mixing ratio of the butter and honey affect the taste, flavor and texture, and the honey-butter tangerine snack using the manufacturing methods of Examples 1 to 3 is a taste- In all respects, it can be seen that it is superior to other comparative examples and satisfies consumer's taste as much as possible.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, I will understand.

Therefore, the scope of the present invention should not be limited to the above-described embodiments, but should be determined by equivalents to the appended claims, as well as the appended claims.

10: Citrus section
50: Tibet
100: frame
110:
120: coating liquid storage part
130: Temperature control unit
200:
300:
400: coating liquid
1000: Coating device

Claims (4)

Selecting and washing the size of the citrus fruits;
Placing the washed citrus as is or after removing the skin, and then slicing the citrus slices sliced to a thickness of 6 mm to 8 mm into a tray;
Spraying a coating liquid onto a citrus slice placed on a syringe;
Drying the citrus slices formed with the coating layer at a temperature of 50 캜 to 60 캜 for 20 hours to 22 hours,
And cooling the dried citrus slices at room temperature.
The method of claim 1,
Wherein the coating liquid is formed by dissolving butter at a temperature of 45 ° C to 50 ° C and mixing butter and honey at a ratio of 1: 1.3 to 1: 1.7.
3. The method of claim 2,
Wherein the remaining coating liquid after spraying on the citrus slices falls through a gap formed in the teat into a lower portion of the coating liquid storage portion.
The method of claim 3,
The coating liquid remaining after spraying on the citrus slices is introduced into the first region of the coating liquid storage portion through the coating liquid receiving portion and maintained at a temperature of 45 ° C to 50 ° C through the temperature regulating portion. When the liquid reaches the predetermined water level, And the second region of the coating liquid storage portion is introduced into the second region of the coating liquid storage portion through the inclined passage.

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