KR20200123045A - Processing method of nut products snack for anchovy, seaweed, dry fruits and berry, jerked meat and dried squid - Google Patents

Abstract

An objective of the present invention is to provide a method for manufacturing a nut snack, which uses nuts and one selected from dried anchovy, laver, dried fruits, dried berries, jerkies, dried squid fish, and the like to provide the unique shape, texture, and taste of the nuts and a component of the nut snack and promote health due to natural and soft taste and balanced nutrition and is manufactured by boiling starch syrup or grain syrup to make a honeyed product, adding only seasoning or purified water to the honeyed product without baking or heating, and performing molding and drying, such that a surface of a product is not sticky but crispy, thereby enabling a user to easily eat the product. According to the present invention, the method comprises: (a) a step of binding nuts to components well and cutting the mixture to facilitate eating; (b) a blending and stirring step of adding sugar and salt to the cut mixture and adding purified water to the mixture to allow sweet and salty tastes to permeate the nuts and the component while stirring the mixture at low speed; (c) a step of uniformly spreading and pressing the stirred mixture, which is blended well to be sticky, on a release sheet by a constant thickness; (d) a step of drying and molding the mixture; (e) and a step of cutting the dried and molded product by a size easy to eat. Moreover, the method further comprises a step of additionally adding taste and flavor to the product.

Description

[Processing method of nut products snack for anchovy, seaweed, dry fruits and berry, jerked meat and dried squid}

The present invention is a snack by seasoning (sweetened and salted) dried anchovies, laver, dry fruits, dry berry, and jerky or squid with nuts such as almonds It relates to a method of making, and in particular, the composition (dried anchovies, laver, dried fruit, berries, jerky, squid, fish, etc.) is well bound together with nuts, and the surface of the product is not sticky and is made for easy consumption. As for the method,

In order to maintain the original shape, texture, taste, and aroma of nuts and their constituents, boil them with starch syrup or jocheong to make greens, or do not bake or heat afterwards, and mix and stir with only seasoning and purified water. A manufacturing method in which the product is formed by spreading it evenly in 2 ~ 5mm in the shape of a plate, pressing it, and drying it.

Types of nuts include almonds, walnuts, pecans, brazil nuts, cashews, hazelnuts, pistachios, macadamia, peanuts, pine nuts, chestnuts, ginkgo and coconut.

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.

As a prior art, a method for manufacturing nut gangjeong using citron and lemon of Laid-Open Patent Publication No. 10-2015-0121543 includes, in the method for producing gangjeong nuts using citron and lemon, a process of washing citron, lemon and fruit; Mixing the washed fruits with citron and lemon in a ratio of 1:0.9 to 1.5; A step of preparing dried fruit by pickling the fruit mixed with the citron and lemon in a ratio of 1:0.9 to 1.2 with sugar and drying; A process of preparing red ginseng pickled sugar by pickling red ginseng consisting of red ginseng, black ginseng, deodeok, bellflower, lotus root, or burdock with oligosaccharide or sugar; Slicing the dried fruit and red ginseng sugar pickles into 1 to 4 mm and pulverizing the nuts into 2 to 4 mm; A process of mixing 60 to 70 parts by weight of the crushed nuts, 20 to 30 parts by weight of chopped dried fruit, and 5 to 15 parts by weight of pickled red ginseng sugar; a method for producing nut gangjeong using citron and lemon It is described as.

As another prior art, in the method of manufacturing anchovy gangjeong of Registered Patent Publication No. 10-1826185, a first step of preparing a mixed solution by heating and stirring starch syrup and sugar; A second step of preparing a thick liquid mixture by mixing anchovy in the mixture of starch syrup and sugar; 3 step of hardening by pouring the mixture containing the anchovy into a mold; Therefore, through the present invention anchovy gangjeong and its manufacturing method, starch syrup and sugar are heated and dissolved, and then anchovy, fried rice, and nuts are heated and stirred together to prepare a stirred product, and put the agitated product in a molding mold. It is prepared by hardening, and is rich in calcium, which helps children grow and develop, and it is described as anchovy gangjeong and its manufacturing method.

However, the conventional method as described above was made by heating to make blue, adding gangjeong material to hot blue, mixing it, and then forming it in a mold and then cooling it. In addition, in order to minimize stickiness on the surface, excessive rust was removed by heating, but in the process, materials weak to heat had limitations in that they burned or lost their original appearance, and it was difficult to satisfy the taste and texture of nuts and components at the same time. And, there was a problem that it was difficult to take it easily due to the stickiness peculiar to Gangjeong.

The present invention is a manufacturing method to solve such a problem, nuts and dried anchovies, nuts and laver, and nuts and dried fruits, nuts and dried berries, nuts and jerky, nuts and squid manufacturing method using a nut snack, etc. It preserves the shape, texture, and taste of nuts and their components, and pursues health with natural and soft taste and harmonious nutrition. Boiled with starch syrup or jocheong to make greens, then without baking or heating, seasoning and purified water The purpose is to make the surface of the product non-sticky and crispy, and to be consumed easily by blending only and drying.

The above-described technical problem is achieved by the characteristic aspects of the present invention described later.

Nuts and dried anchovies, nuts and seaweed, nuts and dried fruits, nuts and berries, nuts and jerky, nuts and squids according to the present invention are seasoned {sweetened and salted} and mixed together Depending on the purpose of the nuts, raw nuts, roasted nuts, boiled nuts, steamed nuts, or poached nuts can be used in hot water.

(a) cutting the nuts and components to about 5 to 10 mm for easy consumption and binding well; (Depending on the type of nut, the cutting step may be omitted)

(b) Nuts and components obtained in step (a) are seasoned (sweetened and salted) by 5 to 10% by weight, supplying 0.5% of purified water to the weight of the nut and rotating at a low speed so that it can be well marinated. And mixing and stirring steps to allow sweetness and liver to penetrate into the composition;

(c) the step of spreading and pressing the well-mixed and thick agitated product obtained in step (b) on a release paper to a constant thickness of about 2 to 5 mm;

(d) drying the agitated material at 70° C. or lower on the release paper obtained in step (c);

(e) cutting the dry-molded product obtained in step (d) into a size suitable for eating of about 20 to 60 mm;

Additionally coating taste and aroma here; It is characterized in that it further includes. (This step may be omitted depending on the product type)

The nut snack manufacturing method of the present invention is formed by drying without heating and stirring. By keeping the shape and texture of the nut and its components as it is, it enhances consumer preference and satisfaction for health with natural and soft taste and harmonious nutrition. It has the effect of pursuing taste and health at the same time.

Boil with starch syrup or jocheong to make green onions, or without baking or heating thereafter, blending and stirring with only seasoning and purified water, and then drying and molding the agitated material evenly, which can be processed into any material that is particularly vulnerable to heat. , The surface of the product is not sticky and can be consumed easily.

1 is a flow chart showing a method for manufacturing and processing nuts and its components according to an embodiment of the present invention.

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.

1 is a flow chart illustrating a method for manufacturing and processing nuts and their components according to an embodiment of the present invention.

As shown in Figure 1, the present invention

(a) binding the nuts and components well and cutting them to about 5 to 10 mm for easy consumption;

(b) 5 to 30% by weight of the nuts and components obtained in step (a) above, supply 0.5% to 2% of purified water to the weight of the nut and nutrients so that it can be marinated well and rotate at a low speed. Blending and stirring steps to allow sweetness and liver to penetrate into the composition and;

(c) the step of spreading and pressing the well-mixed and thick agitated product obtained in step (b) on a release paper to a constant thickness of about 2 to 5 mm;

(d) drying the agitated material at 70° C. or less on the release paper obtained in step (c);

(e) cutting the dry-molded product obtained in step (d) into a size suitable for eating of about 20 to 60 mm;

Additionally coating taste and aroma here; It is made of.

Here, the ingredients that produce the taste and aroma of nuts and their constituents may be in liquid form, such as bellflower, red ginseng, and bean jam, and in powder or solid form, in addition to the above ingredients, and the nuts are whole nuts, powdered nuts, powder or slices. It can be in one form and includes almonds, walnuts, pecans, brazil nuts, cashews, hazelnuts, pistachios, macadamia, peanuts, pine nuts, chestnuts, ginkgo biloba, and coconut.

Nuts and dried anchovies, nuts and seaweed, nuts and dried fruits, nuts and berries, nuts and jerky, nuts and squids according to the present invention are seasoned {sweetened and salted} and mixed together The manufacturing method of making

(a) Nuts and constituents are well bonded and cut to about 5 to 10mm for easy consumption (the cutting step may be omitted depending on the type of nuts)

Here, the reason for cutting the ingredients is to bind nuts and components well and to consume them easily, and to make the taste and aroma well pear.

At this time, the size of the cut is preferably from 5mm or more to 10mm or less (because if it is less than 5mm, the fat content of the nut's pulp will escape and the unique taste of the nuts will be lost).

After that, in order to make the cut nuts and the composition better taste and aroma,

(b) 5 to 30% of the weight of the nuts and components obtained in step (a) above are seasoned (sweetened and salted), and 0.5 to 2% of purified water is supplied to the weight and rotated at a low speed so that it is well peared. While doing, mix and agitate the nuts and the composition so that the sweetness and liver penetrate.

It is preferable that the concentration of seasoning (sweetened and salted) is 5 to 30% of the weight of nuts and components.

5 ~ 30% of the weight

① While rotating at low speed, supply 0.5 to 2% of purified water by weight to nuts and components so that sweetened and salted water can be cut well.

② Rotate at low speed until the taste, aroma, and liver are well cut and coated on nuts and components.

At this time, it is desirable to rotate the mixer at a low speed so that the nuts and components are not destroyed.

Since the mixing and stirring time differs according to the type, size, shape of nuts and components, the type and size of the blender, and its function and method, we will avoid the description here.

(c) The well-mixed and thick agitated product obtained in step (b) above is evenly spread out and pressed in a uniform thickness of about 2 to 5 mm in a release paper (離型紙).

Since Hyungji Lee is different according to its type and function and method, we will avoid the description here.

(d) Dry the agitated material at 70°C or lower on the release paper obtained in step (c) above.

As a drying method, various drying methods such as 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 70℃ 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.

Therefore, it is preferable to express the nuts in a dry state rather than the drying time.

It is preferable that all added moisture is removed during stirring and dried to a moisture content of less than the inherent moisture content of the nuts.

(e) Cut the dry-molded product obtained in step (d) above into a size of 20 to 60 mm that is easy to eat.

You can also coat it with flavor and aroma.

After drying, add the taste and aroma you want to add to increase the completeness and utilization.

So far, the present invention has been looked at around its preferred embodiments.

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 (4)

(a) cutting the nuts and components to about 5 to 10 mm for easy consumption and binding well; (Depending on the type of nut, the cutting step may be omitted)
(b) 5 to 30% of the weight of the nuts and components obtained in step (a) above are seasoned (sweetened and salted), and 0.5 to 2% of purified water is supplied to the weight and rotated at a low speed so that it is well peared. Blending and stirring steps to allow the sweetness and liver to penetrate into the nuts and the composition;
(c) the step of spreading and pressing the well-mixed and thick agitated product obtained in step (b) on a release paper to a constant thickness of about 2 to 5 mm;
(d) drying the agitated material at 70° C. or lower on the release paper obtained in step (c);
(e) cutting the dry-molded product obtained in step (d) into a size suitable for eating of about 20 to 60 mm;
Additionally coating taste and aroma here; It characterized in that it further comprises.
Here, the ingredients that produce the taste and aroma of nuts and their constituents (dry anchovies, seaweed, dry fruits, dry berry, jerky, squid, etc.) are bellflower, red ginseng, It may be in liquid form, such as bean jam, and in powder or solid form, and nuts include almonds, walnuts, pecans, brazil nuts, cashew nuts, hazelnuts, pistachios, macadamia, peanuts, pine nuts, chestnuts, ginkgo biloba, coconut, etc. May be in the form of whole nuts, powdered nuts, powdered or sliced nuts, and raw nuts, roasted nuts, boiled nuts, steamed nuts, or poached nuts in hot water may be used depending on the purpose of the nuts.
Steps (a) to (e) are cut and blended by adding flavor (including liquid, powder, granule, and solid form) and flavor (including liquid, powder, granule, and solid form) to nuts and their constituents. It relates to a method of manufacturing nut snacks cut by stirring, molding, drying, and cutting. In particular, starch syrup or jocheong in order to preserve the shape, texture and taste of nuts and their components, and to pursue health with natural and soft taste and harmonious nutrition. It is a manufacturing method in which the surface of the product is not sticky and crispy after mixing and stirring with only seasoning and purified water, and then drying the agitated material evenly on a release paper without baking or heating. Nuts snack manufacturing method, characterized in that the processing is easy to eat.
The method according to claim 1, as a whole process for binding and molding the nut snack.
(b) in the mixing and stirring process
① A nut snack manufacturing method characterized in that it does not use liquid syrup sugar such as starch syrup, jocheong or oligosaccharide for binding power, and does not boil or bake to catch the greens.
② Ingredients and seasoning {sweetened and salted} and a nut snack manufacturing method characterized by using only purified water such as brown sugar, sugar, erythritol, xylitol, maple sugar, etc. for binding when the ingredients are dried and molded. The method of claim 1, wherein the nut snack is dried and molded.
(c) A well-mixed, thick agitated product cannot be molded because there is no binder (zocheong, starch syrup, etc.). Therefore, it is a nut snack manufacturing method characterized by spreading it evenly on release paper, pressing it, and then drying it in a dryer (it is formed only by spreading it evenly like seaweed or seaweed). Nut snack prepared by the method of any one of paragraphs 1 to 3

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