KR20190023293A - Rice popper snack process of manufacture of thin film style - Google Patents

Abstract

The present invention relates to a method of producing puffed rice snack of a thin film shape. The puffed rice snack of a thin film shape is obtained by mixing a main ingredient consisting of a plurality of grains with a secondary ingredient of any one among grains, soybeans, dried sweet potato pieces, dried fruit, and anchovy, to maintain a predetermined moisture, and puffing the mixture using a puffing machine. Accordingly, puffed rice snack of a thin film shape such as parched rice can be simply produced, and it is possible to prevent generation of crumbs when eating the produced puffed rice snack of a thin film shape and to correspond to preference of a consumer having various tastes by enabling the consumer to feel a light taste and a crispy texture while providing convenience during eating. Also, it is possible to reduce consumption of wrapping paper for the puffed rice snack of a thin film shape and to provide easiness of storage.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a thin film type snack,

More particularly, the present invention relates to a method for manufacturing a snack, and more particularly, to a method for manufacturing a snack, and more particularly, The present invention relates to a method of manufacturing a thin-film type fillet snack that allows a thin-film type fillet snack such as a rice cake to be produced when putting it into a mold chamber of a finger.

Generally, a pop-up snack produced through puffing by means of a puffer is made by heat-molding and frying at least one cereal such as brown rice, white rice or black rice or corn, and is provided to consumers in various forms. In recent years, Pangsagi snack is mainly composed of carbohydrates.

The manufacturing principle of this kind of punchy snack is that when the cereal is put in a closed container and heated, the water vapor inside the grain is expanded and the pressure inside the container is increased. In addition, the grain has a pushing force to withstand the pressure, When the container is opened, the pressure is instantaneously lowered, and the force of the grain, which withstands the high pressure, breaks the shell and expands more than several times. The thus prepared frozen snack is porous, and the starch contained in the cereal is transformed into dextrin, so that it is advantageous to digest even if it is eaten intact.

However, as shown in FIG. 3, when the main material 101 including the sub-material 102 constituting the pull-up snack 100 is puffed through the perforator and pumped to a thickness d2 of about 8 to 12 mm , It was inconvenient to shake off the debris after eating the snack 100 when the snack 100 was consumed.

Also, as described above, the fried snack 100 manufactured by puffing with a thickness (d2) of about 8 to 12 mm is unnecessarily large in the wrapping paper consumption, and the texture is soft and elastic, and the crisp feeling is small even though it is a snack.

Also, since the pop-up snack 100 pumped through the conventional pudding machine is manufactured using at least one cereal selected from brown rice, white rice or black rice, it does not improve physiological function and integrity, There is a problem of nutritional imbalance.

Patent Registration No. 10-0808913 (registered Feb. 25, 2008)

Patent Registration No. 10-1036345 (registered on May 16, 2011)

Patent Registration No. 10-1036346 (registered on May 16, 2011)

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method and apparatus for mixing a main ingredient made of a plurality of grains and a raw material such as cereal or bean curd, The present invention provides a method for manufacturing a thin film type of poultry snack such as a poultry poultry which can be easily manufactured by purging the thin poultry poultry snack through a pudding machine, The present invention is directed to a method of manufacturing a thin-type pop-up snack which enables a user to feel a crisp feeling of a thin-film-like pop-up snack and to respond to consumer's preferences.

In order to achieve the above object, the present invention provides a method for manufacturing a thin film type fillet snack comprising the steps of: (a) preparing dried grains or beans as a main ingredient, dried brown rice, white rice, (b) mixing the dried brown rice, white rice, and dried cereal grains or pulp, which are the main ingredients prepared in the step (a); (c) adding a mixture for purging of the main material and the sub-material dried in the step (b) into a stirrer, stirring the mixture with a predetermined amount of water, and adding a predetermined amount of water to the dried mixture for puffing; And (d) adding the pudding mixture containing a predetermined amount of water from the step (c) into a mold chamber of a pudding machine, and then applying heat and pressure to produce a thin-film type fillet snack such as a curd. .

The dried poured mixture in the step (b) may be dried at 30-45 weight ratio, dried at 30-45 weight ratio and dried at 10-20 weight ratio. The water content in the pudding mixture dried in the step (c) is 15-23 by weight.

In addition, any one of the ingredients of dried sweet potato slices, dried fruit, and anchovy is further mixed in the pudding mixture dried in the step (b).

In addition, the method further comprises a step of mixing the pudding mixture dried in step (c) with salt or stevia added to the mixture when the mixture is stirred with a predetermined amount of water in an agitator.

Further, in the (d) in the process, the weight ratio of 15-23 in which the water is put into a mold chamber of the buffer containing pinggi pingyong buffer mixture, the temperature in the range from 220 to 260 ℃, and 11 to 22kgf / cm ² range And the puffing molding is performed under the pressure applied condition.

In addition, the beans are at least one selected from peas, green beans, frosted leaves, and red beans.

In addition, the cereal is black rice.

As described above, the present invention is characterized in that a main ingredient made of a plurality of grains and a raw material of a sweet potato, a dried fruit, and anchovy are mixed together and then puffed through a perforator so that a certain amount of moisture is maintained, And the like, it is possible to prevent the occurrence of debris at the time of ingesting the thin-film type fried snack produced and to feel the texture of crispness and crisp taste, It is possible to provide convenient convenience during ingestion while making it possible to respond to consumers' preferences, and to provide ease of storage while reducing the consumption of wrapping paper for thin film type fried snacks.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the description of the claims.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing a thin-film pop-up snack according to an embodiment of the present invention.
FIG. 2 is a view showing a thin-film type pop-up snack as an embodiment of the present invention. FIG.
3 is a view showing a conventional pop-up snack.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, it should be understood that the present invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It will be understood by those of ordinary skill in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

The terminology used herein is for the purpose of illustrating embodiments and is not intended to be limiting of the present invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification.

In this specification, the terms "comprises" or "having ", and the like, specify that the presence of stated features, integers, steps, operations, elements, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

In addition, the embodiments described herein will be described with reference to cross-sectional views and / or plan views, which are ideal illustrations of the present invention. Accordingly, the embodiments of the present invention are not limited to the specific forms shown but also include changes in necessary forms. For example, the area shown at right angles may be rounded or may have a shape with a certain curvature. Thus, the regions illustrated in the figures have schematic attributes, and the shapes of the regions illustrated in the figures are intended to illustrate specific forms of regions of the apparatus and are not intended to limit the scope of the invention.

Like reference numerals refer to like elements throughout the specification. Accordingly, although the same reference numerals or similar reference numerals are not mentioned or described in the drawings, they may be described with reference to other drawings. Further, even if the reference numerals are not shown, they can be described with reference to other drawings.

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

FIG. 1 is a flow chart illustrating a method of manufacturing a thin film type of pop-up snack according to an embodiment of the present invention, and FIG. 2 illustrates a thin film type pop-up snack as an embodiment of the present invention.

Referring to FIGS. 1 and 2, the method of manufacturing a thin film type quick-break snack according to an embodiment of the present invention includes steps (a), (b), (c), and (d).

The step (a) may include a step of preparing any one of a raw brown rice and white rice dried as the main raw material 11 and a raw material such as dried cereal grains, dried bean curd, dried sweet potato bean curd, dried fruit, and anchovy It explains.

Here, the pulp, which is the material 12, is at least one selected from peas, mung beans, seabreams, and red peppers, and the cereals use black rice. The cereals, The efficacy against bean curd and the black rice is well known, and a detailed description thereof will be omitted.

The step (b) may include a step of drying the raw brown rice and the white rice, the main raw material (11) prepared from the step (a), and a part of the dried raw cereal grains or dried sweet potato slices, the dried fruit and the anchovy One component is mixed at a certain ratio.

That is, the brown rice as the main ingredient 11 is 30 to 45 weight ratio, the white rice as the main ingredient is 30 to 45 weight ratio, and any one of the ingredients of the cereal grains, pulp or dried sweet potato pieces, dried fruit, Is prepared by mixing 10 to 20 weight parts and then mixing them.

The main material 11 and the auxiliary material 12 are completely dried without moisture. The main material 11 and the auxiliary material 12 are mixed with each other using a quantitative cup in a separate stirrer Or may be mixed directly by the operator using a container.

Meanwhile, when any one of the ingredients of dried grains, dried beans, dried sweet potatoes, dried fruit, and anchovy is limited to 10 weight ratio, the brown rice and white rice as the main ingredients (11) And when the amount of any one of the components of dried grains, dried or sweetened sweet potatoes, dried fruit, and anchovy is limited to 20 parts by weight, the brown rice and white rice as the main ingredients (11) 30 to 40 weight ratio, and it is considered that any one of the above-mentioned beans as the material 12, the black rice or the dried sweet potato pieces as the cereal, the dried fruit, and the anchovy as a material is usually greasy.

That is, when the puddling mixture is poured into the mold chamber of the pudding machine, heat and pressure are applied to the puddings, the puddle snack may be separated due to the fact that the puddle material 12 does not adhere well to the brown rice and white rice, This is because the thin film type such as burrs can not be maintained and the problem of crushing occurs.

In the step (c), the purging mixture of the main material (11) and the material (12) dried from the step (b) is stirred with a predetermined amount of water in an agitator, and a predetermined amount of water .

That is, the dried mixture for puffing contains water in a ratio of 15 to 23, and in the step (d), the mixture for puffing is poured into the mold chamber of the puffing machine to apply heat and pressure, And the adhesion of the main material 11 and the material 12 is increased to prevent the material 12 from peeling off from the main material 11. [

In this case, the content of water contained in the purifying mixture is preferably within a range of 15 to 23 weight ratio, because if it is less than 15 weight ratio or exceeds 23 weight ratio, the puffing in the puffing machine can not be performed properly .

If the moisture content is too small, the phase change to the water vapor can not be properly performed. When the adhesive force between the main material 11 and the material 12 is poor and the material 12 is pressed by heat and pressure, Because it does not stick well to the brown rice and white rice, and the separation phenomenon is caused, and the instant puffing operation can not be performed properly.

On the other hand, when the water content is too high, too much phase change to water vapor occurs and the adhesive force between the main material 11 and the material 12 becomes too high and pressurized with heat and pressure, And the phenomenon that the superficial material 12 flows in the white rice is caused, so that the instant puffing operation can not be performed properly.

Here, when the mixture for pudding dried in the step (c) is stirred with a certain amount of water in a stirrer, salt or stevia added to the mixture may be mixed.

In the step (d), the pudding mixture containing a predetermined amount of water is put into the mold chamber of the pudding machine from the step (c), and heat and pressure are applied to produce a thin-film type pudding snack .

Herein, the perforator is disclosed in Korean Utility Model Registration No. 20-0359222 (Registered on August 4, 2004), Registered Utility Model No. 20-0359277 (Registered on August 4, 2004), Registered Patent Publication No. 10-0571883 ), A registered patent publication No. 10-0774998 (registered on November 11, 2007), and a registered patent publication No. 10-1139504 (registered on Apr. 17, 2012).

That is, in the step (d), when the puffing mixture containing a predetermined amount of water is put into the mold chamber of the upper and lower molds in the puffing machine, the puffing mixture is heated at a temperature within the range of 220 to 260 ° C and 11 to 22 kgf / cm < ^{2 &} gt ;, and thus the puffed snack 10 having been poured in the mold chamber is formed in a thin film shape such as a curled sheet, that is, a thin film having a thickness of 0.1 to 0.2 mm The thin film type fillet snack 10 according to the present invention is a conventional thin fillet snack 10 having a thickness d2 of about 8 to 12 mm as shown in FIG. It is possible to reduce the amount of wrapping paper consumed when packaging the same number of poultry snacks 100 as compared with the conventional poultry snack 100 and also to prevent debris from occurring when consuming the poultry snack 10, You will feel a crispy texture similar to that of a burrowed place.

Hereinafter, a specific embodiment of the present invention will be described.

[Example 1]

The dried brown rice and white rice as the main material 11 were prepared at a weight ratio of 30 to 40, and the dried soybean peas at a weight ratio of 20 were prepared as a material 12, and the mixture was stirred and mixed in a stirrer. Water is added and the mixture is stirred until the mixture has a water content of 15 to 23 (preferably 19) by weight.

Here, the moisture content contained in the mixture obtained through the above stirring is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a moisture content of 15 to 23 weight ratio is put into the mold chamber of the perforator, and a pressure within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds In the embodiment of the present invention, a desired thin-film type of pop-up snack 10 is produced. Such a thin-film type pop-up snack 10 can have a soft feel and a crispy texture like a scorched edge.

[Example 2]

As the main material 11, dried brown rice and white rice were respectively prepared at a weight ratio of 30 to 40, and as a raw material 12, mung bean as dried pulp was prepared at a weight ratio of 10 to 20, and the mixture was stirred and mixed in a stirrer. A certain amount of water is added to the mixture to stir the mixture until the mixture has a water content of 15 to 23 parts by weight (preferably 19 parts by weight).

Here, the moisture content contained in the mixture obtained through the above stirring is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a moisture content of 15 to 23 weight ratio is put into the mold chamber of the perforator, and a pressure within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds In the embodiment of the present invention, a desired thin-film type of pop-up snack 10 is produced. Such a thin-film type pop-up snack 10 can have a soft feel and a crispy texture like a scorched edge.

[Example 3]

As the main material 11, dried brown rice and white rice were respectively prepared at a weight ratio of 30 to 40, and as a material 12, a dried soybean curd was prepared at a weight ratio of 10 to 20, and the mixture was stirred and mixed in a stirrer. A certain amount of water is added to the mixture to stir the mixture until the mixture has a water content of 15 to 23 parts by weight (preferably 19 parts by weight).

Here, the moisture content contained in the mixture is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a moisture content of 15 to 23 weight ratio is put into the mold chamber of the perforator, and a pressure within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds In the embodiment of the present invention, a desired thin-film type of pop-up snack 10 is produced. Such a thin-film type pop-up snack 10 can have a soft feel and a crispy texture like a scorched edge.

[Example 4]

As the main material 11, dried brown rice and white rice were respectively prepared at a weight ratio of 30 to 40, and the dried red bean curd as a material 12 was prepared at a weight ratio of 10 to 20, and the mixture was stirred and mixed in a stirrer. A certain amount of water is added to the mixture to stir the mixture until the mixture has a water content of 15 to 23 parts by weight (preferably 19 parts by weight).

Here, the moisture content contained in the mixture is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a moisture content of 15 to 23 weight ratio is put into the mold chamber of the perforator, and a pressure within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds In the embodiment of the present invention, a desired thin-film type of pop-up snack 10 is produced. Such a thin-film type pop-up snack 10 can have a soft feel and a crispy texture like a scorched edge.

[Example 5]

The dried brown rice and white rice as the main material 11 were prepared at a weight ratio of 30 to 40, and the dried rice cereal as the material 12 was prepared at a weight ratio of 10 to 20, and the mixture was stirred and mixed in a stirrer. A certain amount of water is added to the mixture to stir the mixture until the mixture has a water content of 15 to 23 parts by weight (preferably 19 parts by weight).

Here, the moisture content contained in the mixture is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a moisture content of 15 to 23 weight ratio is put into the mold chamber of the perforator, and a pressure within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds In the embodiment of the present invention, a desired thin-film type of pop-up snack 10 is produced. Such a thin-film type pop-up snack 10 can have a soft feel and a crispy texture like a scorched edge.

[Example 6]

The dried brown rice and white rice as main ingredients 11 were prepared at a weight ratio of 40 to 45, and the dried soybean peas at a weight ratio of 10 to 20 were prepared as a raw material 12, and the mixture was stirred and mixed in a stirrer. A certain amount of water is added to the mixture to stir the mixture until the mixture has a water content of 15 to 23 wt% (preferably 19 wt%).

Here, the moisture content contained in the mixture is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a moisture content of 15 to 23 weight ratio is put into the mold chamber of the perforator, and a pressure within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds In the embodiment of the present invention, a desired thin-film type of pop-up snack 10 is produced. Such a thin-film type pop-up snack 10 can have a soft feel and a crispy texture like a scorched edge.

[Example 7]

The dried brown rice and white rice as the main material 11 were prepared at a weight ratio of 40 to 45, and the dried mung bean as a material 12 was prepared at a weight ratio of 10 to 20, and the mixture was stirred and mixed in a stirrer. A certain amount of water is added to the mixture to stir the mixture until the mixture has a water content of 15 to 23 parts by weight (preferably 19 parts by weight).

Here, the moisture content contained in the mixture is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a water content of 15 to 23 parts by weight is put into the mold chamber of the perforator, and a temperature within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds , The desired thin film type fillet snack 10 is produced in the embodiment of the present invention. Such a thin fillet type snack 10 can have a soft feel and a crispy texture like a burnt place.

[Example 8]

The dried brown rice and white rice as the main material 11 were prepared at a weight ratio of 40 to 45 and the dried material as the material 12 was prepared at a weight ratio of 10 to 20 by weight. The mixture was stirred and mixed in a stirrer, A certain amount of water is added to the mixture to stir the mixture until the mixture has a water content of 15 to 23 parts by weight (preferably 19 parts by weight).

Here, the moisture content contained in the mixture is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a moisture content of 15 to 23 weight ratio is put into the mold chamber of the perforator, and a pressure within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds In the embodiment of the present invention, a desired thin-film type of pop-up snack 10 is produced. Such a thin-film type pop-up snack 10 can have a soft feel and a crispy texture like a scorched edge.

[Example 9]

The dried brown rice and white rice as the main material 11 were prepared at a weight ratio of 40 to 45, and the dried red bean curd as a material 12 was prepared at a weight ratio of 10 to 20, and the mixture was stirred and mixed in a stirrer. A certain amount of water is added to the mixture to stir the mixture until the mixture has a water content of 15 to 23 parts by weight (preferably 19 parts by weight).

Here, the moisture content contained in the mixture is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a moisture content of 15 to 23 weight ratio is put into the mold chamber of the perforator, and a pressure within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds In the embodiment of the present invention, a desired thin-film type of pop-up snack 10 is produced. Such a thin-film type pop-up snack 10 can have a soft feel and a crispy texture like a scorched edge.

[Example 10]

The dried brown rice and white rice as the main material 11 were prepared at a weight ratio of 40 to 45 and the dried rice cereal as the material 12 was prepared at a weight ratio of 10 to 20 by weight. The mixture was stirred and mixed in a stirrer, A certain amount of water is added to the mixture to stir the mixture until the mixture has a water content of 15 to 23 parts by weight (preferably 19 parts by weight).

Here, the moisture content contained in the mixture is measured using an infrared moisture determination balance (AD-4714, Japan).

Thereafter, the mixture for puffing having a moisture content of 15 to 23 weight ratio is put into the mold chamber of the perforator, and a pressure within the range of 220 to 260 ° C and a pressure within the range of 11 to 22 kgf / cm ² is applied within 6 to 8 seconds In the embodiment of the present invention, a desired thin-film type of pop-up snack 10 is produced. Such a thin-film type pop-up snack 10 can have a soft feel and a crispy texture like a scorched edge.

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 exemplary embodiments.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is to be understood that such changes and modifications are within the scope of the claims.

10; A thin-film pop-up snack according to an embodiment of the present invention
11; Main material
12; Part fee
100; Conventional paddy snack

Claims (7)

(a) preparing brown rice, white rice, and dried cereal grains or pulp as a main ingredient;
(b) mixing the dried brown rice, white rice, and dried cereal grains or pulp, which are the main ingredients prepared in the step (a);
(c) adding a mixture for purging of the main material and the sub-material dried in the step (b) into a stirrer, stirring the mixture with a predetermined amount of water, and adding a predetermined amount of water to the dried mixture for puffing; And
(d) adding the pudding mixture containing a predetermined amount of water from the step (c) into a mold chamber of a pudding machine, and then applying heat and pressure to produce a thin-shaped puddle snack such as a curd; The method of claim 1, The method according to claim 1,
The dried poured mixture in the step (b) is dried at 30 to 45 weight percent, dried at 30 to 45 weight percent, and dried to 10 to 20 weight percent,
Wherein the water content of the pudding mixture dried in the step (c) is 15 to 23 weight ratio. 3. The method of claim 2,
The method according to any one of the preceding claims, wherein the pudding mixture dried in step (b) is further mixed with any one of dry sweet potato slices, dried fruit, and anchovy. 3. The method of claim 2,
The method according to claim 1, further comprising mixing salt or stevia added with flavor to the mixture when the mixture for pudding dried in step (c) is stirred with a predetermined amount of water in a stirrer. 3. The method of claim 2,
In the step (d)
In the buffer pingyong mixture, temperature, and 11 to 22kgf / cm ² is applied in the condition that the pressure in the range from 220 to 260 ℃ range in which the weight ratio of 15-23 minutes is introduced into the mold chamber of the buffer containing the puffing molding pinggi The method of claim 1, The method according to claim 1,
Wherein the bean curd is at least one selected from the group consisting of peas, mung bean, seaweed, and red noodle. The method of claim 1, wherein the cereal is black rice.

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