KR20200122729A - Processing method of coated nuts for color, flavor, and scent - Google Patents
Processing method of coated nuts for color, flavor, and scent Download PDFInfo
- Publication number
- KR20200122729A KR20200122729A KR1020190045781A KR20190045781A KR20200122729A KR 20200122729 A KR20200122729 A KR 20200122729A KR 1020190045781 A KR1020190045781 A KR 1020190045781A KR 20190045781 A KR20190045781 A KR 20190045781A KR 20200122729 A KR20200122729 A KR 20200122729A
- Authority
- KR
- South Korea
- Prior art keywords
- nuts
- coating
- taste
- color
- drying
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Toxicology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 견과류에 색상을 코팅하거나, 또는 과,채소분말ㆍ과,채소즙ㆍ꿀ㆍ유제품ㆍ커피,차류등의 기호품과 양념등을 포함한 다양한 재료의 맛(분말 또는 액상으로된 Flavor는 모두가능), 그리고 향등을 베이게 코팅하는 방법에 관한 것으로서, 특히 견과류 내과피를 포함한 견과와 내과피를 박피한견과에 다양한 색상과 맛과 향을 코팅하기 위한 제조방법에 관한 것 으로서,The present invention coats the color of nuts, or flavors of various ingredients including flavors and seasonings such as fruit, vegetable powder, fruit, vegetable juice, honey, dairy, coffee, tea, etc. (Powder or liquid flavors are all possible. ), and to a method of coating a fragrance, etc., in particular, to a manufacturing method for coating various colors, flavors, and aromas on nuts and peeled nuts, including nut skin,
견과류 고유의 질감과 다양한 색상과ㆍ맛ㆍ향을 살리기 위하여 액상코팅 후 볶지않고 건조 하는 제조방법.A manufacturing method of drying without roasting after liquid coating in order to preserve the unique texture of nuts and various colors, tastes and aromas.
견과류의 종류로는 아몬드, 호두, 피칸, 브라질넛, 캐슈넛, 헤이즐넛, 피스타치오, 마카다미아, 땅콩, 잣, 밤, 은행, 코코넛 등이 이에 속한다. Types of nuts include almonds, walnuts, pecans, brazil nuts, cashews, hazelnuts, pistachios, macadamia, peanuts, pine nuts, chestnuts, ginkgo and coconut.
본 발명에서 견과류라 함은, 상기 종류의 견과류에서 외피를 제거후, 내과피를 박피한 것과 내과피를 박피하지 않은것을 모두 포함한다. In the present invention, the term "nuts" includes both the skin after removing the skin from the kind of nuts, and the skin without the skin.
종래에는 내과피를 박피한 견과류를 사용하여, 홍삼코팅, 당코팅 처리하여 코팅 문제를 극복하였으나, 그맛의 한계와 코팅방법이 당코팅, 쵸콜릿, 유산균등을 분무코팅한 후 굽거나, 볶거나 열처리하는 등의 한정된 문제점이 있었다.Conventionally, red ginseng coating and sugar coating have been used to overcome the coating problem, but the limit of taste and coating method are spray-coated sugar coating, chocolate, lactic acid bacteria, etc., followed by baking, roasting, or heat treatment. There were limited problems such as.
본 발명은 이와 같은 문제점을 해결하고자 하는 것으로서, 견과류 에 다양한 맛을 입히기위해서는 당을 이용하여 분말을 코팅하는 방법으로 견과류의 질감을 살릴수 없었으며, 당을 조절하기 어려웠다, 때문에 이에 따른 선택의 한계를 넘어 견과류고유의 질감을 그대로 살림 으로써 자연스럽고 다양한 맛을 추구하는 소비자 기호의 선택의 폭을 넓히는것을 목적으로 한다.The present invention is intended to solve such a problem, and in order to coat the nuts with various flavors, the texture of the nuts could not be saved by coating powder with sugar, and it was difficult to control the sugar. Beyond that, it aims to expand the range of choices of consumers who pursue natural and diverse tastes by keeping the unique texture of nuts.
또한, 본 발명에 따른 견과류 내과피와 과육에 다양한 색상을 베이게하고, 맛과 향을 코팅하여 다양하게 섭취하고, 제과, 제빵, 씨리얼, 아이스크림 모든 식ㆍ음료 등에 토핑 및 소재로 활용 하도록 하는것을 목적으로 한다.In addition, it is intended to cut various colors on the inner skin and pulp of nuts according to the present invention, coat them with taste and aroma, and consume them in various ways, and to use them as toppings and materials for all food and beverages such as confectionery, baking, cereal, and ice cream. To do.
전술한 기술적 과제는 후술하는 본 발명의 특징적인 양상들에 의해 달성된다. The above-described technical problem is achieved by the characteristic aspects of the present invention described later.
본 발명에 따른 견과류에 색상 과 맛 그리고 향 등을 코팅하는 제조 가공 방법은The manufacturing and processing method of coating color, taste, and flavor on nuts according to the present invention
견과류의 용도에 따라서 생견과, 볶은견과, 삶은견과, 찐견과, 더운물에 데친견과를 사용할 수 있다. Depending on the purpose of the nuts, raw nuts, roasted nuts, boiled nuts, steamed nuts, or poached nuts in hot water can be used.
(a)냉ㆍ온수로 견과류를 세척한 후, 세척된 견과류에 물기를 빼는 단계와; (견과류에 종류에 따라서 세척단계를 생략 할 수도 있다)(a) washing the nuts with cold or hot water, and then draining the washed nuts; (Depending on the type of nut, the washing step may be omitted)
(b)상기 (a)단계에서 얻은 견과류에 다양한 색상과 맛을 코팅하기위하여 색소와 맛이 혼합된 용액을 만든 후 견과류에 넣고, 견과류에 색과 맛이 잘 배이도록 견과류 중량대비 2 ~ 30% 가량으로 용액을 투입하여 저속으로 회전하면서 견과류 내과피와 과육에 색상과 맛이 침투되게하는 단계와;(b) In order to coat the nuts obtained in step (a) with various colors and flavors, a mixture of pigments and flavors is prepared and added to the nuts. Adding a solution in an amount and rotating at a low speed so that color and taste penetrate into the inner skin and pulp of the nuts;
(c)상기 (b)단계에서 얻은 견과류를 90℃ 이하에서 건조하는 단계와;(c) drying the nuts obtained in step (b) at 90° C. or less;
(d)상기 (b)단계에서 향을 추가 하거나, (c)단계에서 얻은 견과류에 맛과 향을추가로 코팅하는 단계; 를 더 포함하는 것을 특징으로 한다.(d) adding flavor in step (b) or additionally coating the nuts obtained in step (c) with flavor and flavor; It characterized in that it further comprises.
견과류에 색상 과 맛 그리고 향 등을 베이게 코팅하는 제조방법은 견과류에 다양한 색상과 어울리는 맛과 향을 코팅한바, 견과류 고유의 질감을 그대로 살림 으로써 자연스럽고 다양한 맛을 추구하는 소비자 기호도와 충족도를 높이고 다양한 색상과 맛을 표현할 수 있는 효과를 가져온다.The manufacturing method of coating nuts with colors, flavors, and aromas is coated with flavors and aromas that match various colors on the nuts. By keeping the unique texture of the nuts intact, consumers' preference and satisfaction in pursuing natural and diverse flavors are achieved. It has the effect of enhancing and expressing various colors and flavors.
또한, 본 발명에 따른 견과류에 다양한 색상과 또맛과 향을 베이게 코팅하여 다양하게 섭취하고, 제과, 제빵, 씨리얼, 아이스크림, 각종 식ㆍ음료 등에 토핑 재료로 활용 하도록 하는 효과를 가져온다.In addition, the nuts according to the present invention are coated with a variety of colors, flavors, and aromas to be ingested in various ways, and used as a topping material for confectionery, baking, cereal, ice cream, and various foods and beverages.
도 1은 본 발명의 일 실시예에 따른 견과류에 색상 과 맛 그리고 향 등을 베이게 코팅하는 제조 가공 방법을 도시한 흐름도.Figure 1 is a flow chart showing a manufacturing processing method of cutting the color, taste, and aroma on nuts according to an embodiment of the present invention.
전술한, 그리고 추가적인 본 발명의 양상들은 후술하는 실시예를 통해 더욱 명확해질 것이다. 이하에서는 본 발명의 첨부된 도면을 참조하여 기술되는 바람직한 실시예들을 통해 당업자가 용이하게 이해하고 구현할 수 있도록 상세히 설명하기로 한다.The above-described and additional aspects of the present invention will become more apparent through the following embodiments. Hereinafter, it will be described in detail so that those skilled in the art can easily understand and implement them through preferred embodiments described with reference to the accompanying drawings of the present invention.
도 1은 본 발명의 일 실시예에 따른 견과류에 색상 과 맛 그리고 향 등을 베이게 코팅하는 제조 가공 방법을 도시한 흐름도 이다.1 is a flow chart illustrating a manufacturing processing method of cutting nuts with color, taste, and flavor according to an embodiment of the present invention.
도 1에 도시된 바와 같이, 본 발명은 견과류에 색상 과 맛 그리고 향 등을 베이게 코팅하기 위하여 견과류의 외피를 탈피한다. 여기서, 색상 과 맛, 향을 내는 재료는 액상과 분말 또는 고형의 형태일 수 있으며, 견과류는 통견과, 분태한 견과, 분말 또는 슬라이스한 형태일 수 있으며, 아몬드, 호두, 피칸, 브라질넛, 캐슈넛, 헤이즐넛, 피스타치오, 마카다미아, 땅콩,잣, 밤, 은행, 코코넛 등이 포함된다.As shown in Figure 1, the present invention strips the outer shell of the nuts in order to coat the nuts with color, taste, and flavor. Here, the color, taste, and flavoring material may be in liquid, powder, or solid form, and the nuts may be in the form of whole nuts, powdered nuts, powdered or sliced, almonds, walnuts, pecans, brazil nuts, cashew nuts. , Hazelnut, pistachio, macadamia, peanuts, pine nuts, chestnuts, ginkgo biloba, and coconut.
본 발명에 따른 견과류에 색상 과 맛 그리고 향 등을 코팅하는 제조 가공 방법은 (a)냉수ㆍ온수로 견과류를 세척하는 단계와, 세척된 견과류에 물기를 빼는 단계를 포함한다.(견과의 종류의 필요에 따라서 냉수 또는 온수로 세척한다)The manufacturing and processing method of coating nuts with color, taste, and flavor according to the present invention includes (a) washing the nuts with cold or hot water, and draining the washed nuts. Wash with cold or hot water as needed)
여기서, 온수로 세척하는 이유는 견과류 내과피에 유분층을 세척하여 색소침투가 용이하게 하기위함이며, 또한 색상이 곱게 배어나오게 하기 위하여 내과피의 어두운 색을 탈색 하기위함이다.Here, the reason for washing with hot water is to facilitate pigment penetration by washing the oily layer on the inner skin of nuts, and to decolorize the dark color of the inner skin in order to exude fine color.
이때에 온수의 온도는 30℃이상에서 60℃이하가 바람직하다.(60℃이상에서는 견과류 과육의 지방분이 빠져나와 견과류 고유의 맛을 잃게 되기 때문이다)At this time, the temperature of the hot water is preferably 30℃ or higher to 60℃ or lower. (At 60℃ or higher, the fat content of the flesh of the nuts escapes and the taste of the nuts is lost.)
이후, 상기 세척된 견과류에 다양한 색상을 코팅하기위하여 Thereafter, in order to coat the washed nuts with various colors
(b) 상기(a)단계 에서 얻은 견과류에 다양한 색상과 맛을 코팅하기 위하여 코팅용액을 만든다.(b) A coating solution is prepared in order to coat the nuts obtained in step (a) with various colors and tastes.
용액의 농도는 견과류 중량 대비 2 ~ 20% 내외의 온수에 색소ㆍ 맛(Flavor등) 코팅할 재료등이 배합되는 것이 바람직하다.It is preferable that the concentration of the solution is 2 to 20% of the weight of the nuts, and the ingredients to be coated with coloring and flavor (flavor, etc.) are mixed in hot water.
색소와 맛이 혼합된 용액을 만든 후 견과류에 넣고, 견과류에 색과 맛이 잘 배이도록 상기 용액을 견과류 중량대비 2 ~ 30% 가량으로 투입하여 After making a solution in which the color and taste are mixed, add the solution to the nuts, and add the solution in an amount of 2 to 30% based on the weight of the nuts so that the color and taste are well doubling on the nuts.
①고속으로 회전하여 용액을 잘 섞이도록 분산한 후 저속으로 회전하면서 견과류에 용액이 잘 베이도록 한다.① Rotate at high speed to disperse the solution to mix well, and rotate at low speed so that the solution is well cut into the nuts.
②착색과 맛이 잘 스미도록 견과류를 침지시켜 부드럽게한다. ② Soften the nuts by immersing them so that the color and taste are better.
③부드럽게한 견과류에 색상과 맛이 잘 베어 코팅될 때까지 저속으로 회전한다.③The softened nuts are cut at a low speed until the color and taste are well coated.
여기서, 견과류를 코팅하는 색상은 식용색소로써, 천연색소와 합성색소가 모두포함되며, 맛 또한 천연맛과 합성맛이 모두 포함된다.Here, the color of coating the nuts is food coloring, and includes both natural and synthetic colors, and also includes both natural and synthetic flavors.
이때에 견과류가 파괴되지 않게 믹서를 저속으로 회전하는 것이 바람직하다. At this time, it is desirable to rotate the mixer at a low speed so that the nuts are not destroyed.
코팅시간은 견과류의 종류ㆍ크기ㆍ형태 그리고 믹서기의 종류와 크기, 그기능과 방법에따라 상이함으로 여기서는 기술을 피하기로한다.Since the coating time differs according to the type, size, and shape of nuts, the type and size of the blender, and its function and method, the technique will be avoided here.
(c) 상기(b)의 색상또는 맛과 향이 함께 침투된 견과류를 건조한다. (c) Dry the nuts penetrated with the color or taste and aroma of (b).
건조 방법으로는 동결건조, 저온건조, 고온건조, 마이크로웨이브건조, 진공건조, 열풍건조, 등 다양한 건조방법이 모두 가능하며, 열풍건조의 경우 90℃이하로 건조한다. 이때에 건조시간은 건조기의 종류와 그기능과 방법에따라 상이함으로 여기서는 기술을 피하기로한다.As a drying method, various drying methods such as freeze drying, low temperature drying, high temperature drying, microwave drying, vacuum drying, hot air drying, etc. are all possible. In the case of hot air drying, dry at 90℃ or less. At this time, the drying time is different depending on the type of dryer and its function and method, so the technique will be avoided here.
때문에, 건조시간보다는 견과류 건조상태로 표현함이 바람직하다. Therefore, it is preferable to express the nuts in a dry state rather than the drying time.
코팅시 추가된 수분을 모두 제거하여, 견과류 고유의 수분함량 이하로 건조됨이 바람직하다. It is preferable to remove all of the moisture added during coating, and to dry it below the inherent moisture content of nuts.
(d) 상기(c)의 색상과 맛이 코팅되어 건조된 견과류에 맛과 향을추가로 코팅한다.(d) The dried nuts are coated with the color and taste of (c) to add taste and flavor.
이때에 저속으로 믹서를 회전하면서 다양한 맛과 향 등을 견과류에 코팅 처리하는이유는 건조후에 추가하고 싶은 맛과 향을 추가하여 완성도와 활용도를 높힌다.At this time, the reason for coating the nuts with various flavors and aromas while rotating the mixer at low speed is to increase the completeness and utilization by adding the desired taste and aroma after drying.
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다.So far, the present invention has been looked at around its preferred embodiments.
본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.Those of ordinary skill in the art to which the present invention pertains will appreciate that it may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.
Claims (5)
(b)상기 (a)단계에서 얻은 견과류에 다양한 색상과 맛과 향을 코팅하기위하여 색소와 맛이 혼합된 용액을 만든 후 견과류에 넣고, 견과류에 색과 맛이 잘 배이도록 견과류 중량대비 2 ~ 30% 가량으로 용액을 투입하여 저속으로 회전하면서 견과류 내과피와 과육에 색상과 맛이 침투되게하는 단계;
(c)상기 (b)단계에서 얻은 견과류를 건조하는 단계와;
(d)상기 (c)단계에서 얻은 견과류에 맛과 향을추가로 코팅하는 단계; 를 더 포함하는 것을 특징으로 한다.
여기서 견과류의 종류로는 아몬드, 호두, 피칸, 브라질넛, 캐슈넛, 헤이즐넛, 피스타치오, 마카다미아, 땅콩, 잣, 밤, 은행, 코코넛 등이 이에 속하며, 그형태로는 통견과, 분태한 견과, 분말 또는 슬라이스한 형태일 수 있으며, 견과류의 용도에 따라서 생견과, 볶은견과, 삶은견과, 찐견과, 더운물에 데친견과를 사용할 수 있다.
상기 (a)~(d)단계는 견과류에 다양한 색상과, 맛(액상ㆍ분말ㆍ과립ㆍ고형의 형태를 포함한) 다양한 모든 재료의 맛, 그리고 향을 코팅하는 제조방법에 관한 것으로서, 특히 견과류 내과피를 포함한 견과와 내과피를 박피한견과에 다양한 색상과 어울리는 맛과 향을 코팅하는 단계; 를 포함하는 것을 특징으로 하는 견과류 코팅 가공 제조방법.
(a) washing the nuts with cold or hot water, and then draining the washed nuts;
(b) To coat the nuts obtained in step (a) with various colors, flavors, and flavors, make a solution in which the color and taste are mixed and put them in the nuts. Injecting the solution in an amount of about 30% and rotating at a low speed so that color and taste penetrate into the inner skin and flesh of the nuts;
(c) drying the nuts obtained in step (b);
(d) additionally coating the nuts obtained in step (c) with taste and flavor; It characterized in that it further comprises.
Here, the types of nuts include almonds, walnuts, pecans, brazil nuts, cashews, hazelnuts, pistachios, macadamia, peanuts, pine nuts, chestnuts, ginkgo biloba, coconuts, etc., and in their form, whole nuts, crushed nuts, powder or It may be in a sliced form, and depending on the purpose of the nuts, raw nuts, roasted nuts, boiled nuts, steamed nuts, and poached nuts in hot water can be used.
Steps (a) to (d) are related to a manufacturing method of coating nuts with various colors and flavors (including liquid, powder, granule, and solid form) and flavors of all various ingredients. Coating the taste and aroma matching with various colors on the peeled nuts and internal skin, including; Nut coating manufacturing method comprising a.
(a)견과류 세척공정
①세척이 필요없는 견과류 경우
②Air세척의 견과류 경우
③냉ㆍ온수로 견과류를 세척하는 단계와, 세척된 견과류에 물기를 빼는 단계;
를 포함하며, 여기서 온수의 온도는 30℃이상에서 60℃이하를 특징으로 하는 견과류 코팅 가공 제조방법.
The method of claim 1, wherein the whole process for coating the nuts
(a) Nut washing process
① In the case of nuts that do not need washing
② In the case of nuts for air cleaning
③ washing the nuts with cold and hot water, and draining the washed nuts;
It includes, wherein the temperature of the hot water is a nut coating manufacturing method, characterized in that 30 ℃ or more and 60 ℃ or less.
(b)색소와 맛이 혼합된 용액의 농도는 견과류 중량 대비 2 ~ 20% 내외의 온수에 색소ㆍ 맛(Flavor등) 코팅할 재료등 배합비로 만든 후 견과류에 넣고, 견과류에 색과 맛이 잘 배이도록 상기 용액을 견과류 중량대비 2 ~ 30% 가량으로 투입하여 저속으로 회전하면서 견과류 내과피와 과육에 색상과 맛이 침투되게하는 단계;,
를 특징으로 하는 견과류 코팅 가공 제조방법.
The method of claim 1, wherein the color of coating the nuts is food coloring, and includes both natural and synthetic colors, and the taste of coating the nuts includes both natural and synthetic flavors. Here, the natural and synthetic tastes are composed of a variety of single ingredients and mixed ingredients including liquids, powders, granules and solids such as fruits, vegetables, seaweed, grains, livestock logistics, dairy products, agricultural products, fishery logistics, honey, etc. It is characterized by coating the taste,
(b) The concentration of the solution in which the color and taste are mixed is about 2 to 20% of the weight of the nuts, and the color and taste (flavor, etc.) are added to the nuts after making the mixing ratio of the ingredients to be coated in hot water. Injecting the solution in an amount of 2 to 30% based on the weight of the nuts so as to be doubled and rotating at a low speed so that color and taste penetrate into the inner skin and flesh of the nuts;,
Nut coating processing manufacturing method, characterized in that.
를 포함하며, 코팅시 추가된 수분을 모두 제거하여, 견과류 고유의 수분함량 이하로 건조하는 것을 특징으로 하는 견과류 코팅 가공 제조방법
The method of claim 3, wherein various drying methods such as freeze-drying, low-temperature drying, high-temperature drying, microwave drying, vacuum drying, hot air drying, etc. are all possible, and in the case of hot air drying, the coated nuts are freeze-dried, low-temperature drying, high-temperature drying, and hot air drying. Drying in the following;
Including, and removing all of the moisture added during coating, nut coating manufacturing method, characterized in that drying to less than the inherent moisture content of the nuts
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020190045781A KR20200122729A (en) | 2019-04-18 | 2019-04-18 | Processing method of coated nuts for color, flavor, and scent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020190045781A KR20200122729A (en) | 2019-04-18 | 2019-04-18 | Processing method of coated nuts for color, flavor, and scent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20200122729A true KR20200122729A (en) | 2020-10-28 |
Family
ID=73018483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020190045781A KR20200122729A (en) | 2019-04-18 | 2019-04-18 | Processing method of coated nuts for color, flavor, and scent |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20200122729A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102289942B1 (en) * | 2021-01-22 | 2021-08-13 | (주)케이파워 | Manufacturing method of jelly containing nanoparticleized medicinal herbs and the jelly prepared using the same |
| CN114258974A (en) * | 2021-12-20 | 2022-04-01 | 洽洽食品股份有限公司 | Oolong tea cashew nut and processing method thereof |
| KR20220102215A (en) * | 2021-01-12 | 2022-07-20 | 이성욱 | fruit juice, vegetable, marine water application and fixing method using the condensation phenomenon of scraped solids |
-
2019
- 2019-04-18 KR KR1020190045781A patent/KR20200122729A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220102215A (en) * | 2021-01-12 | 2022-07-20 | 이성욱 | fruit juice, vegetable, marine water application and fixing method using the condensation phenomenon of scraped solids |
| KR102289942B1 (en) * | 2021-01-22 | 2021-08-13 | (주)케이파워 | Manufacturing method of jelly containing nanoparticleized medicinal herbs and the jelly prepared using the same |
| CN114258974A (en) * | 2021-12-20 | 2022-04-01 | 洽洽食品股份有限公司 | Oolong tea cashew nut and processing method thereof |
| CN114258974B (en) * | 2021-12-20 | 2023-06-30 | 洽洽食品股份有限公司 | Oolong tea cashew nut and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20180020318A (en) | Food products and chocolate compositions containing coffee cherry byproducts and methods of forming the same | |
| KR20200122729A (en) | Processing method of coated nuts for color, flavor, and scent | |
| CN111432653B (en) | Fatty liver of duck liver obtained by non-forced feeding method, and its components and preparation method | |
| KR20080088245A (en) | Chocolate containing freeze dried materisal and method for preparing of the same | |
| KR101119675B1 (en) | Ddeokbokki | |
| CN110089702B (en) | Diced fruit and vegetable dried meat slice and making method thereof | |
| US3594194A (en) | Process for treatment of basil and products thereof | |
| CN104082512A (en) | Tea-scented red bean and preparation method thereof | |
| KR101989698B1 (en) | Fabrication of carrot ice cream | |
| KR102090803B1 (en) | manufacturing method of citrus confection | |
| CN104585348A (en) | Spiced dried bean curds with dark plums and duck meat and preparation method of spiced dried bean curds with dark plums and duck meat | |
| KR20200016907A (en) | Processing method of pasteurized nuts | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| KR20210016240A (en) | Processing method of coated nuts for Maple Sylup, flavor, and scent | |
| WO2019040101A1 (en) | Methods and compositions for healthy tonics and teas | |
| CN108783299A (en) | A kind of preparation method of pure natural jujube instant nutrient crisp chip | |
| KR101607441B1 (en) | Manufacturing method of the Muffin using of black Garlic and Laver | |
| KR101168145B1 (en) | Sikhye using tangerine, green tea or white lotus and its manufacturing method | |
| KR101592202B1 (en) | Method manufacturing korean traditional cookies containing tangerine | |
| KR101749321B1 (en) | Tangerine tteok using the tangerine product and method manufacturing thereof | |
| KR20200123045A (en) | Processing method of nut products snack for anchovy, seaweed, dry fruits and berry, jerked meat and dried squid | |
| CN108433049A (en) | A kind of preparation method of red kiwifruit powder | |
| KR20190035212A (en) | garlic confectionery and how to make it | |
| KR101952664B1 (en) | Manufacturing method for cake with abaloen and cake manufactured thereby | |
| KR20210093700A (en) | Processing method of coated nuts for Monk fruit, flavor, and scent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |