KR20220090718A - Puffed confectionery manufacturing method - Google Patents

Abstract

The present invention relates to a method for manufacturing puffed confectionery, and more particularly, to a thin rice chip by mixing dried chicken breast powder, oats, chickpeas, lentils, rice powder, corn powder, wild greens powder, etc. Therefore, by using chicken breast dry powder, it is possible to provide protein that may be lacking in puffed sweets, and to provide healthy puffed sweets with a different texture than conventional ones and very little dust generation, and contains a large amount of vitamins, fiber, and dietary fiber. It relates to a manufacturing method of puffed pastry that can provide many nutrients while being low in calories.

Description

Puffed confectionery manufacturing method

The present invention relates to a method for manufacturing puffed confectionery, and more particularly, to a thin rice chip by mixing dried chicken breast powder, oats, chickpeas, lentils, rice powder, corn powder, wild vegetable powder, etc. Therefore, by using chicken breast dry powder, it is possible to provide protein that may be lacking in puffed sweets, and to provide healthy puffed sweets with a different texture than conventional ones and very little dust generation, and contains a large amount of vitamins, fiber, and dietary fiber. It relates to a manufacturing method of puffed pastry that can provide many nutrients while being low in calories.

Because most of the total nutrients in rice are in the rice germ and inner hull (more than 95% of minerals, vitamins and micronutrients), brown rice with the germ and inner hull intact is the best nutritionally, but brown rice is difficult to eat because of the fiber in the inner hull. It is rough, unsightly, and the fiber is difficult to digest, so most commercial rice except brown rice is shaved off when milling the germ and inner hull, and is polished to a transparent white luster and sold. Although white rice contains nutrients such as carbohydrates, minerals, and vitamins, it lacks protein, fat, calcium, iron, etc. In addition, since puffed snacks contain a large amount of edible oil, there is a widespread perception that they are high-fat, high-calorie foods. In order to solve the above problems, Republic of Korea Patent No. 1626612 discloses a low-temperature extruded protein cookie molding composition capable of weight loss and meal replacement in which the protein content is increased to 20-40% by weight using isolated soybean protein and rice bran, and its It relates to a manufacturing method, and a composition for forming a confectionery that is extruded at a low temperature and a manufacturing method thereof are disclosed.

In Korean Patent Laid-Open Publication No. 2000-75359, 'Rice Cookies Using Black Rice and Method for Manufacturing the Same', black rice and brown rice are mixed in a certain ratio, water is added thereto, and the water content is 18%, 260° C., and puffed for 6 seconds. In addition, in the 'rice cookie manufacturing method' of Korean Patent Application Laid-Open No. 2003-73760, brown rice is fried and then mixed with starch syrup, agar, sorbitol and chocolate, and molded into a certain shape to produce a rice cookie. was published, and in Korean Patent Laid-Open No. 2003-936590, 'Method for manufacturing chocolate bar mainly made of fried rice and its product', fried rice is molded with a mixture of starch syrup, nuts, sugar, and gelatin, and then coated with pumpkin syrup and chocolate. Thus, a method for manufacturing a chocolate bar using fried rice was disclosed. In addition, Korean Patent Application Laid-Open No. 2017-0140509 discloses that lactic acid bacteria are coated using carnauba wax, xanthacum and whey protein, and the coated lactic acid bacteria are coated on protein food to provide a protein food coated with lactic acid bacteria at a simple and low cost. The technique is disclosed. In addition, Republic of Korea Patent No. 1424766 discloses that "a method for manufacturing grain confectionery using compression and expansion" (a) at least one grain selected from brown rice, white rice or black rice, beans, nuts, molded rice, and at least one selected from water, salt or sweetener preparing a material containing one additive; (b) pre-treating soybeans at a temperature of 150° C. for 5 minutes; (c) mixing the grains with the pre-treated beans, the nuts, the molded rice, and the additives by stirring; and (d) inserting the mixture into the puffing machine by a fixed amount, then adjusting the puffing machine and compressing the puffing machine to manufacture grain confectionery; a technique consisting of is disclosed. However, this conventional technique has a problem in that it cannot improve physiological functionality and integrity because it is only aimed at improving palatability with simple rice crackers manufactured using white rice, black rice, brown rice, etc. Also, the prior art uses only grains Because it is manufactured, the protein component of beans such as soybeans is significantly insufficient, so the problem of nutritional imbalance could not be solved.

* Prior art literature *

(Patent Document 1) Republic of Korea Patent No. 1626612

(Patent Document 2) Republic of Korea Patent No. 1424766

(Patent Document 3) Republic of Korea Patent Publication No. 2000-75359

(Patent Document 4) Republic of Korea Patent Publication No. 2003-73760

(Patent Document 5) Republic of Korea Patent Publication No. 2003-936590

(Patent Document 6) Republic of Korea Patent Publication No. 2017-0140509

Therefore, the present invention for solving the above problems is to prepare thin rice chips by mixing dried chicken breast powder, oats, chickpeas, lentils, rice powder, corn powder, wild greens powder, etc. By using dry powder, it is possible to provide protein that may be lacking in puffed sweets, and to provide healthy puffed sweets with a different texture than conventional ones and very little dust generation. An object of the present invention is to provide a method for manufacturing puff pastry that can provide nutrients.

The present invention for achieving the above object

100 parts by weight of dry chicken breast powder, 200 parts by weight of oats, 100 parts by weight of chickpeas, 100 parts by weight of lentils, 50 parts by weight of a mixture of rice powder, corn powder, wild vegetable powder, 150 parts by weight of water, 5 parts by weight of salt , Prepare a material consisting of 1 part by weight of sweetener,

A first step of preparing oats, chickpeas, and lentils by crushing them to a size of 0.5mm to 1mm after drying;

a second process of putting the prepared material in a stirrer and stirring to mix;

a third process of low-temperature aging for 48 hours after inputting the mixed materials into a tank in a vacuum state;

A fourth process of manufacturing grain confectionery by putting the vacuum-aged material into a puffing machine by quantity and compressing it; composed of

Chicken breast dry powder

a first step of refrigerated aging for 4-5 days after washing the chicken breast;

A second step of crushing the chicken breast into a crusher;

A third step of putting the crushed chicken breast in a thin spread state in a dryer, drying it for 48 to 72 hours, then pulverizing, and mixing herb powder and garlic powder; It is characterized in that it is manufactured by a manufacturing process consisting of

According to the present invention, it is possible to provide protein that may be lacking in puffed sweets by using dry chicken breast powder, and to provide healthy puffed sweets with a texture different from conventional ones and very little dust generation, and vitamins, fiber, and dietary fiber Since it contains a large amount, it can be expected to have the effect of providing a lot of nutrients while being low in calories.

1 is a flow chart showing a method for manufacturing puff pastry of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described with reference to the accompanying drawings FIG. 1 .

In the following description of the present invention, if it is determined that a detailed description of a related well-known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

According to the drawings, the present invention

100 parts by weight of dry chicken breast powder, 200 parts by weight of oats, 100 parts by weight of chickpeas, 100 parts by weight of lentils, 50 parts by weight of a mixture of rice powder, corn powder, wild vegetable powder, 150 parts by weight of water, 5 parts by weight of salt , Prepare a material consisting of 1 part by weight of sweetener,

A first step of preparing oats, chickpeas, and lentils by crushing them to a size of 0.5mm to 1mm after drying;

a second process of putting the prepared material in a stirrer and stirring to mix;

a third process of putting the mixed materials into a tank in a vacuum state and then aging at a low temperature for 48 hours;

A fourth process of manufacturing grain confectionery by putting the vacuum-aged material into a puffing machine by quantity and compressing it; composed of

Chicken breast dry powder

a first step of refrigerated aging for 4-5 days after washing the chicken breast;

A second step of crushing the chicken breast into a crusher;

A third step of putting the crushed chicken breast in a thin spread state in a dryer, drying it for 48 to 72 hours, then pulverizing, and mixing herb powder and garlic powder; It is characterized in that it is manufactured by a manufacturing process consisting of

In the present invention, grains consisting of oats, chickpeas, and lentils and dried chicken breast powder are used as main raw materials for puff pastry.

Of course, the present invention is not limited thereto, and various grains or mixed grains thereof may be used.

In addition, in the present invention, rice powder, corn powder, and wild greens powder are added to further reinforce the nutritional, functional and functional properties of puff pastry.

In addition, in the present invention, dry chicken breast powder was added to reinforce the protein lacking in puffed pastry.

The oats applied to the present invention have a lot of nutrients to be known as a super grain, and it is known that chickpeas are rich in vitamins and fiber, and lentils are very rich in dietary fiber.

Wild vegetable powder can be used after collecting wild vegetables such as gomchi, washing it thoroughly, drying it, and finely pulverizing it.

In addition to this, in addition to the grains, rice powder, corn powder, and wild vegetable powder, at least one selected from commonly known additives such as salt, water or sweetener is added to the material of the present invention. It goes without saying that the content of grains, beans, nuts, molded rice, salt, water, and sweeteners, which are the above ingredients, can be suitably adjusted by those skilled in the art.

Prepare 200 parts by weight of oats, 100 parts by weight of chickpeas, 100 parts by weight of lentils, and 100 parts by weight of dry chicken breast powder.

It is preferable to prepare 50 parts by weight of rice powder, corn powder, and wild vegetable powder.

◆ 1st course ◆

The first process is a process of preparing ingredients for the manufacture of grain confectionery.

That is, 100 parts by weight of the aforementioned dry chicken breast powder, 200 parts by weight of oats, 100 parts by weight of chickpeas, 100 parts by weight of lentils, 50 parts by weight of a mixture of rice powder, corn powder, and wild vegetable powder, 150 parts by weight of water, To prepare a material consisting of 5 parts by weight of salt and 1 part by weight of sweetener,

Prepare oats, chickpeas, and lentils by crushing them to a size of 0.5mm to 1mm after drying.

And dry chicken breast powder

a first step of refrigerated aging for 4-5 days after washing the chicken breast;

A second step of crushing the chicken breast into a crusher;

A third step of putting the crushed chicken breast in a thin spread state in a dryer, drying it for 48 to 72 hours, then pulverizing, and mixing herb powder and garlic powder; Use the one manufactured by the manufacturing process consisting of

That is, after washing the prepared chicken breast, put it in the refrigerator to refrigerate it for 4-5 days, then put it in a crusher and crush it.

When the chicken breast is shredded, it is crushed or crushed.

In this way, spread the shredded chicken breast into a thin layer, put it in a dryer, dry it for 48 to 72 hours, dry it to a state where moisture is almost removed, and then grind it into a powder state. 10 parts by weight of herb powder and 5 parts by weight of garlic powder are mixed with respect to parts by weight to finally prepare and use dry chicken breast powder.

◆ 2nd course ◆

The second process is a process of mixing the prepared materials.

After putting the mixed material containing the dry chicken breast powder prepared in the first process into the mixing stirrer, the mixture is stirred for a predetermined time so that the various materials are well mixed.

◆ 3rd course ◆

The third process is a process of low-temperature aging of the mixed material.

After the materials mixed in the second process are put into a tank in a vacuum state, they are aged at a low temperature for 48 hours at a low temperature, for example, 5°C to 10°C.

When the mixed materials are aged at a low temperature in a vacuum state, bonding between each material is achieved.

◆ 4th course ◆

The fourth process is a process of manufacturing grain snacks by putting the aged material into a puffing machine by quantity and compressing it.

In other words, when the material aged by the third process is poured into the mold of the puffing machine and expanded and compressed, the water contained in oats, chickpeas, and lentils changes to steam under high temperature and high pressure, and the phase changes between the grain tissues. It forms a cell and expands.

At this time, the tissue state of the grain is changed by the moisture contained in the material, and an appropriate swelling rate is achieved at the time of swelling. In addition, amylopectin produced by partially decomposing starch in the grain during the swelling process is agglomerated with each other to improve the adhesion between grain particles.

The puffed confectionery finally discharged from the puffing machine has a thickness of approximately 2-3 mm, and particles of oats, chickpeas, and lentils can be seen in the confectionery, and a crispy texture can be provided.

In addition, the puff pastry of the present invention can provide a greater amount of protein compared to the conventional puff pastry because chicken breast dry powder is added.

Although the present invention has been described with reference to the above-mentioned preferred embodiments, various other modifications and variations may be made without departing from the spirit and scope of the present invention. Accordingly, it is to be understood that the appended claims cover such modifications and variations as fall within the true scope of this invention.

Claims (1)

100 parts by weight of dry chicken breast powder, 200 parts by weight of oats, 100 parts by weight of chickpeas, 100 parts by weight of lentils, 50 parts by weight of a mixture of rice powder, corn powder, wild vegetable powder, 150 parts by weight of water, 5 parts by weight of salt , Prepare a material consisting of 1 part by weight of sweetener,
A first step of preparing oats, chickpeas, and lentils by crushing them to a size of 0.5mm to 1mm after drying;
a second process of putting the prepared material in a stirrer and stirring to mix;
a third process of low-temperature aging for 48 hours after inputting the mixed materials into a tank in a vacuum state;
A fourth process of manufacturing grain confectionery by adding vacuum-aged materials to a puffing machine by quantity and compressing them; composed of
Chicken breast dry powder
a first step of refrigerated aging for 4-5 days after washing the chicken breast;
A second step of crushing the chicken breast into a crusher;
A third step of putting the crushed chicken breast in a thinly spread state in a dryer, drying it for 48 to 72 hours, then pulverizing, and mixing herb powder and garlic powder; A method of manufacturing puffed confectionery, characterized in that it is manufactured by a manufacturing process consisting of

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