KR20190114159A - Snack including crab and method for producing thereof - Google Patents

Abstract

A method for manufacturing a blue crab snack of the present invention comprises following steps of: (S10) mixing snack dough ingredients and a blue crab powder to manufacture a snack dough; (S20) preparing a liquid starter containing citrus fruits, apples, and grape juice; (S30) putting the prepared liquid starter into the manufactured snack dough, and kneading the same again to mold the blue crab snack; and (S40) baking the molded blue crab snack in an oven, wherein the snack dough ingredients is characterized to have flour, rye, tapioca, and oats as the main ingredients. The present invention uses the blue crab powder when kneading a snack and uses the liquid starter containing a citrus fruit juice, an apple juice, and a grape juice, thereby having an effect of providing the blue crab snack with excellent taste and aroma, excellent texture, and various kinds of ingredients such as chitosan, chitin and the like which are necessary for the human body.

Description

Blue crab and manufacturing method {SNACK INCLUDING CRAB AND METHOD FOR PRODUCING THEREOF}

The present invention relates to a crab confectionery and a method of manufacturing the same, and more particularly to a crab confectionery and a method for producing the same, which is rich in nutritional ingredients and excellent in taste and aroma by producing a confectionery containing a crab component.

As the life patterns of modern people are simplified and accelerated, sweets, which have been used mainly as snacks in the past, are replacing stocks. However, the conventional confectionery has a problem that the nutritional components are not balanced because blood and cows are composed mostly of carbohydrate-based ingredients such as flour, red beans or sugar. In addition, as interest in health increases, consumers' food preferences tend to prefer foods that are beneficial to health, and it is time to develop nutrition-rich sweets.

In order to reinforce the nutritional composition of the confectionery, Korean Patent No. 10-0533174 proposed bread using germinated brown rice, and Korean Patent No. 10-0889880 proposed bread using grain powder. However, the bread also has its nutritional component is carbohydrate, and the taste and aroma is not new by using only grain powder.

On the other hand, crab is loved for various recipes such as crab, steamed, stew, and tempura.It is a food that contains not only taste but also healthy nutrition.It has high protein, vitamin, potassium and calcium content, so it can be used for growing children or pregnant women. It is a good food, especially chitosan-rich crab is excellent for alcohol detoxification, and is widely known as a good food for heart, liver function enhancement, diabetes prevention, osteoporosis prevention.

In addition, blue crab is known as an effective food for diet, such as preventing fat accumulation in the body due to chitin contained in the shell and lowering cholesterol.

These crabs are unique in their taste and have a unique aroma and are gaining popularity as their favorite foods. They are also processed into crab meat, crab meat dried foods, and fried products, but only 38.5% of them can be eaten. About 61.5% is being discarded into keratin.

As described above, the crab shell discarded into the keratinous part contains various nutrients, but due to the nature of the crustacean, there is a problem in that the intake of the shell is not easy.

The present inventors have completed the present invention to provide a confectionery that can ingest a variety of nutrients contained in the crab meat and crab shell while maintaining the unique aroma of crab.

The problem to be solved by the present invention is to solve all the problems of the conventional confectionery or bread described above, by mixing the crab powder during the dough of the confectionery, maintaining the unique flavor of the crab and contained in the crab meat and the crab shell This is to provide crab confectionery that can eat various nutrients.

In addition, the liquid species contained in the pastry dough contains citrus juice, apple juice, and grape juice to further increase the content of nutrients, as well as to satisfy consumers who are looking for delicious and healthy food.

One aspect of the present invention is a step of preparing a pastry dough by mixing the pastry dough material and crab powder (S10); Preparing a liquid species including citrus fruits, apples, and grape juice (S20); Putting the prepared liquid species into the prepared confectionery dough and kneading again to form a crab cake (S30); And baking the molded crab cake in an oven (S40); wherein the confectionery material relates to a method of manufacturing a crab crab, comprising flour, rye, tapioca and oats as main ingredients.

In addition, the step of preparing the confectionery dough by mixing the confectionery ingredients and crab powder (S10), 20 to 30 parts by weight of rye, 20 to 30 parts by weight of oats, 40 to 60 parts by weight of tapioca , Eggs 190 to 250 parts by weight, whole milk powder 10 to 15 parts by weight, condensed milk 20 to 30 parts by weight, sugar 15 to 20 parts by weight, baking powder 2 to 6 parts by weight, baking soda 0.5 to 3 parts by weight, butter 55 to 65 By weight, 14 to 20 parts by weight of crab powder, 5 to 10 parts by weight of almonds, 0.2 to 1 parts by weight of salt, 1.5 to 3 parts by weight of rum, and 20 to 30 parts by weight of oligosaccharide may be kneaded.

In addition, preparing a liquid species including the citrus, apple, and grape juice (S20), 4000 to 5500 parts by weight of citrus juice, 4000 to 5500 parts by weight of apple juice, and 4000 to grape juice based on 100 parts by weight of rye 5500 parts by weight of the mixture can be prepared by fermentation at 30 ℃ for 24 hours.

In addition, the pastry dough and the liquid species may be mixed and kneaded in a weight ratio of 1: 0.3 ~ 0.5.

In addition, the average crab powder (D50) of the crab powder is 0.01 to 0.05mm, the almond may be an almond powder having an average particle diameter (D50) of 0.01 to 5mm.

Another aspect of the invention relates to a crab confectionery produced by the above method.

The present invention uses the crab powder when kneading the confectionery, and by using a liquid species including citrus juice, apple juice, and grape juice, excellent taste and aroma, excellent texture, and various kinds of chitosan, chitin, etc. It is effective in providing nutritious blue crab.

1 is a component test report of the blue crab prepared in Example 1.

Conventional confectionery was prepared by baking in the oven with flours such as flour, brown rice, and barley as main ingredients in a dough made of red beans or cream. There was a shortcoming of lack of beneficial nutrients. In addition, the taste was also produced by the main grain powder, there was a new disadvantage.

Therefore, the present invention is to produce a confectionary rich in nutritional ingredients beneficial to the human body, but excellent in taste and aroma, and kneading a mixture of pastry dough ingredients and crab powder, mainly flour, rye, tapioca and oats (S10). ), And preparing a liquid species including citrus fruits, apples, and grape juice (S20), and putting the prepared liquid species in the prepared confectionery dough and kneading again to form a crab (S30), and the molding It characterized by comprising the step of baking the crab in the oven (S40), while containing all the various nutrients contained in the crab and the nutrients of the various fruits contained in the liquid species, its taste and aroma is unique It provides excellent crab confectionery and its manufacturing method which are excellent in demand of consumers seeking well-being life.

Hereinafter, a step-by-step description of the crab sweets manufacturing method of the present invention.

Referring to the step (S10) of kneading a dough dough material and crab powder, the flour, rye, tapioca and oats as the main ingredients.

First, kneading a mixture of pastry dough and a crab powder, mainly flour, rye, tapioca and oats. At this time, the pastry dough material may include sugar, butter, baking powder, baking soda, skim milk powder, eggs, and the like, which are generally used in the manufacture of sweets. In particular, the confectionery dough material of the present invention minimizes the amount of flour to meet the preferences of consumers seeking a well-being life in recent years, and maximized the use of functional grains such as rye, oats, and tapioca. As the flour, it is preferable to use a force component, but a strong component or a gravity component may be used.

In addition, by mixing the crab powder in the dough of the confectionery, it is possible to prepare a confectionery containing various functional ingredients such as chitosan, chitin contained in the crab shell as well as nutrients such as protein, vitamins, potassium and calcium contained in the crab Become. Therefore, the present invention can improve the problem that the nutritional component of the conventional confectionery is limited to carbohydrates and fats, which harms the health of the intake user. In addition, the unique flavor of the crab powder remains as it is after baking the confectionery, so that the overall flavor of the confectionery is excellent, it is possible to meet the needs of consumers who demand a confectionery of a new taste and aroma and prefer well-being food. .

The manufacturing step of the crab powder used in the present invention comprises the steps of cutting the blue crab, washing the cut blue crab, steaming, drying, and grinding. The cutting of the blue crab is preferable in that cutting the blue crab in an appropriate number but cutting the blue crab into two large pieces may minimize nutrient loss of the blue crab. Blue crabs washed after cutting are put in a steamer and steamed. After steaming, a drying step is performed to remove moisture contained in the crab. The drying step may be heated to dry or hot air drying at a temperature of 40 to 50 ℃ to remove the water in the crab, it is preferable that the water content in the crab is 5% or less. Next, the step of crushing the crab into powder form. The average particle diameter (D50) of the crab powder may be 0.01 to 0.05mm, preferably 0.01 to 0.03mm.

Since the blue crab is crushed into the shell of the shell as described above, the blue crab powder contains various functional ingredients such as chitin contained in the blue crab shell, and the consumer can easily consume these functional ingredients.

The cookie dough prepared by mixing the cookie dough and crab powder is 20 to 30 parts by weight of rye, 20 to 30 parts by weight of oats, 40 to 60 parts by weight of tapioca, 190 to 250 parts by weight of whole milk powder 10 to 15 parts by weight, condensed milk 20 to 30 parts by weight, sugar 15 to 20 parts by weight, baking powder 2 to 6 parts by weight, baking soda 0.5 to 3 parts by weight, butter 55 to 65 parts by weight, crab powder 14 to 20 parts by weight 5 to 10 parts by weight of almonds, 0.2 to 1 part by weight of salt, 1.5 to 3 parts by weight of rum, and 20 to 30 parts by weight of oligosaccharides.

If the crab powder is less than 14 parts by weight, the nutritional component of the crab powder is not included in the confectionery and the flavor of the crab powder does not appear. If the crab powder exceeds 20 parts by weight, the excess may harm the flavor of the confection, of course, confectionery. The dough material may be relatively low and the dough may not be smooth.

In addition, the almond may be included in a powder form, the average particle diameter (D50) of the almond powder may be 0.01 to 5mm, preferably 0.1 to 2mm.

On the other hand, the pastry dough may be subjected to a aging step such as aging in a refrigerator or at room temperature, it is not limited to the implementation if it is known in the conventional method for producing confectionery.

Next, the step (S20) of preparing a liquid species to be added to the pastry dough is as follows.

Blue crab of the present invention can be prepared by mixing the liquid species including citrus, apple, grape juice with confectionery dough can supplement the vitamin C excellent in fiber, protein, and antioxidant function nutrients lacking in confectionery. In addition, citrus fruits, apples and grapes have a sweet taste, helping to minimize the addition of sugar. In the present invention, the tangerines, apples, grapes can be used to juice the juice itself, or pulverized may be used in a state containing the flesh. The method of juice or pulverizing citrus fruits, apples and grapes is the same as the conventional method, and description thereof will be omitted.

The reason for using the liquid species in the present invention by mixing with the pastry dough is that it can remove the fishy taste and aroma of blue crab and at the same time the unique flavors of citrus fruits, apples, grapes are naturally combined to create a unique flavor, of course, This is because the nutritional components of the various fruits included can bring about beneficial effects on the human body.

In one embodiment, the liquid species is mixed by mixing citrus fruit juice 4000 to 5500 parts by weight, apple juice 4000 to 5500 parts by weight, and grape juice juice 4000 to 5500 parts by weight based on 100 parts by weight of rye and fermented at 30 ℃ for 24 hours Can be prepared.

Putting the prepared liquid species in the prepared pastry dough and kneading again (S30) is as follows.

When the dough and liquid species are prepared as described above, the cookie dough and the liquid species are mixed again and kneaded, and then divided into shapes to form a single cookie. At this time, the size of the divided dough, the shape is not limited.

And if necessary, after carving the shape or letters on the top of the molded dough, egg yolk may be applied. At this time, the method of carving the shape or letters may be made by hand, or may be used for confectionery coating. The confectionery coating means that the letter or shape is engraved on the handle and the lower surface of the handle, and is provided with a pressing plate to press the dough into a flat plate shape. In other words, holding the handle of the confectionery coating and pressing the dough formed into the pressing plate will be stamped or shaped on top of the dough.

In addition, by applying the egg yolk on the surface of the molded dough inscribed with letters or shapes, it is possible to compensate for the disadvantages such as giving a coating effect to shine on the surface, the surface of the shape or letters engraved. The application method of the egg yolk is to use a brush, and the application amount of the egg yolk is not limited, it is also possible to apply one or more times, that is, multiple times.

On the other hand, the amount of the liquid species added to the prepared confectionery dough is preferably kneaded by mixing the confectionery dough and liquid species in a weight ratio of 1: 0.3 to 0.5.

Baking the molded dough in the oven (S40) is as follows.

When the molding is completed, the molded dough is baked in an oven to complete a cookie. At this time, the temperature of the oven is preferably baked for about 15 to 30 minutes at the upper 170 ℃, lower 150 ℃ degree, which is a temperature and time to swell properly without burning sweets. In other words, if the temperature is too high, the outer surface of the confectionary will burn, and if the temperature is too low, the confectionery will harden without swelling and become hard. If the baking time is shorter than 15 minutes, the confectionary will not ripen. Because it is a ride.

The crab cake prepared through the above process is mixed with the pastry dough and liquid species in a weight ratio of 1: 0.3 ~ 0.5, the pastry dough material is 20 to 30 parts by weight, rye 20 to 30 parts by weight with respect to 100 parts by weight of the flour Parts by weight, tapioca 40 to 60 parts by weight, eggs 190 to 250 parts by weight, whole milk powder 10 to 15 parts by weight, condensed milk 20 to 30 parts by weight, sugar 15 to 20 parts by weight, baking powder 2 to 6 parts by weight, baking soda 0.5 To 3 parts by weight, butter 55 to 65 parts by weight, crab powder 14 to 20 parts by weight, almonds 5 to 10 parts by weight, salt 0.2 to 1 parts by weight, rum 1.5 to 3 parts by weight, and oligosaccharide 20 to 30 parts by weight In addition, the nutritional value is not only excellent, but also the taste and aroma, and the texture is also excellent to promote the consumption of crab confectionery.

Hereinafter, the present invention will be described in more detail with reference to Examples, but these Examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited thereto. .

Example  One

Confectionery material is 25 parts by weight of rye, 25 parts by weight of oats, 50 parts by weight of tapioca, 225 parts by weight of eggs, 12.5 parts by weight of whole milk powder, 25 parts by weight of condensed milk, 17.5 parts by weight of sugar, baking powder 3.75 By weight, 1.5 parts by weight of baking soda, 60 parts by weight of butter, 16.25 parts by weight of crab powder, 7.5 parts by weight of almond powder, 0.75 parts by weight of salt, 2.5 parts by weight of rum wine, 25 parts by weight of oligosaccharide, and then mixed and prepared. The average particle diameter (D50) of the crab powder was pulverized to 0.01 to 0.05 mm and used as a powder.

The liquid species were prepared by mixing 5000 parts by weight of citrus juice, 5000 parts by weight of apple juice, and 5000 parts by weight of grape juice with respect to 100 parts by weight of rye flour, followed by fermentation at 30 ° C. for 24 hours.

37.5 parts by weight of the prepared liquid species was added to 100 parts by weight of the prepared confectionery dough and kneaded again.

After dividing the prepared dough by 160g to form a round shape, the egg yolk was applied once to the surface of the formed bread, and baked at a temperature of 170 ° C. and 150 ° C. for 20 minutes to complete the bread.

The crab cake prepared as described above was tested for ingredients at Woosol Environmental Institute, and the test report is shown in Table 1 below.

Comparative example  One

It carried out in the same manner as in Example 1, but kneaded by adding 12.5 parts by weight of force component without putting the crab powder during kneading.

Comparative example  2

It carried out similarly to Example 1, but knead | mixed without putting a liquid species at the time of kneading.

Next, the sensory test of Example 1 and Comparative Example 1-2 was performed. The sensory test was conducted on 20 respondents who said they liked bread, and each item was tasted and evaluated for taste, aroma, texture, and overall preference on a five-point scale. And the results are shown in Table 1 below.

division flavor incense Texture Overall
Symbol Example 1 4.7 4.6 4.7 4.7 Comparative Example 1 3.8 4.0 3.6 3.8 Comparative Example 2 3.7 3.3 3.3 3.4 1: Not very good. 2: Not good. 3: Medium.
4: Good. 5: Very good.

As can be seen in Table 1, it was confirmed that Example 1 is significantly superior to the taste, aroma, texture, overall preference as compared to Comparative Example 1-2.

As mentioned above, although this invention was demonstrated in detail using the preferable embodiment, the scope of the present invention is not limited to a specific embodiment, Comprising: It should be interpreted by the attached Claim. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (6)

Preparing a confectionery dough by mixing confectionery ingredients and crab powder (S10);
Preparing a liquid species including citrus fruits, apples, and grape juice (S20);
Putting the prepared liquid species into the prepared confectionery dough and kneading again to form a crab cake (S30); And
And baking the molded crab cake in an oven (S40).
The cookie dough material is a method of manufacturing a crab confectionery, characterized in that the flour, rye, tapioca and oats as the main ingredients.
The method of claim 1,
Step (S10) of preparing a confectionery dough by mixing the confectionery ingredients and crab powder,
20 to 30 parts by weight of rye, 20 to 30 parts by weight of oats, 40 to 60 parts by weight of tapioca, 190 to 250 parts by weight of eggs, 10 to 15 parts by weight of whole milk powder, 20 to 30 parts by weight of condensed milk, 15 to 20 parts by weight of sugar, 2 to 6 parts by weight of baking powder, 0.5 to 3 parts by weight of baking soda, 55 to 65 parts by weight of butter, 14 to 20 parts by weight of blue crab powder, 5 to 10 parts by weight of almonds, 0.2 to 1 weight of salt Part, rum wine 1.5 to 3 parts by weight, and 20 to 30 parts by weight of oligosaccharide by the method of producing a crab, characterized in that kneading.
The method of claim 1,
Preparing a liquid species containing the citrus, apple, and grape juice (S20),
About 400 to 5500 parts by weight of citrus juice, 4000 to 5500 parts by weight of apple juice, and 4000 to 5500 parts by weight of grape juice are mixed with 100 parts by weight of rye and fermented at 30 ° C. for 24 hours. Manufacturing method.
The method of claim 1,
The pastry dough and the liquid species is a method of producing a crab confectionery, characterized in that the dough is mixed in a weight ratio of 1: 0.3 ~ 0.5.
The method of claim 2,
The average particle diameter (D50) of the blue crab powder is 0.01 to 0.05 mm,
The almond is a method for producing blue crab, characterized in that the almond powder having an average particle diameter (D50) of 0.01 to 5mm.
Crab sweets produced by the method of any one of claims 1 to 5.

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