KR20230057546A - Manufacturing method for fried snack - Google Patents

Abstract

The present invention provides a method of manufacturing fried snacks which provides a unique aesthetic by having different colors on the inside and outside, and can also produce snacks which can be conveniently consumed. According to the present invention, the method of manufacturing fried snacks comprises: a material preparation step of preparing a core ingredient including medium wheat flour, white sugar, refined salt, acesulfame potassium, dextrin, baking powder and food coloring and exterior ingredients including medium wheat flour, white sugar, refined salt, acesulfame potassium, dextrin, baking powder, and food coloring of a different color from the core ingredient; an ingredient mixing step of preparing a core dough by mixing 60 to 70 parts by weight of water with 100 parts by weight of medium wheat flour among the core ingredient, and preparing an exterior dough by mixing 60 to 70 parts by weight of water with 100 parts by weight of medium wheat flour among the exterior ingredients; a molding step of continuously manufacturing a molding dough including a plurality of unit molding doughs in which the core dough is placed in a circular shape at the core, and the exterior dough is formed separately from each other into an annular shape surrounding the core; a cooling step of cooling the molded dough formed in the molding step for a certain period of time; a cutting step of cutting the cooled molded dough into a certain length; a frying step of manufacturing fried snacks by frying the molded dough cut through the cutting step in oil; a seasoning step of applying seasoning to a surface of the fried snacks; and a packaging step of placing a certain amount of the fried snacks in a packaging box made of a synthetic resin and sealing an upper end of the packaging box with vinyl.

Description

Method for manufacturing fried snacks {Manufacturing method for fried snacks}

The present invention relates to a method for manufacturing fried confectionery, and more particularly, to a method for manufacturing fried confectionery for producing easily ingested fried confectionery with a unique taste.

Among the snacks, fried snacks are the most sold in the market. The fried confectionery is prepared by frying with flour as a base and adding various seasonings, and provides a basic savory taste by frying and other tastes by added seasoning, and is widely used as a snack or beer snack for children. .

Confectionery prepared by frying as described above has been proposed in various configurations. For example, Patent Publication No. 1993-0007361 discloses a main grinding process of pulverizing peeled corn to a size of 1/4 to 1/6 per kernel, and immersing the pulverized corn in water at room temperature for 5 to 24 hours. A method for producing fried corn confectionery comprising a soaking process, an expansion process of expanding the soaked corn at a pressure of 2 ~ 5 kgf / cm 2, and a frying process of deoiling the expanded corn by throwing it in cooking oil at 150 ~ 170 ℃ is disclosed. there is.

In addition, in Patent Publication No. 1993-0007360, sunflower seeds are fried in cooking oil at 150 ° C to 170 ° C, deoiled, and coated with a mixed seasoning liquid and mixed seasoning liquid. A secondary coating process of coating primary coated sunflower seeds with 80 to 100 mesh rice flour and a manufacturing method of sunflower seed fried snacks in which the coated sunflower seeds are fried in cooking oil at 150 ° C to 170 ° C and then deoiled are disclosed.

In addition, in Patent Publication No. 2005-0044135, wheat flour, black sesame, and food additives are mixed and blended with water, aged for 3 hours, molded into a predetermined shape, and the molded confectionery is put into previously prepared rice bran oil and 165 Black prepared by milking at ~170℃ for 4 minutes, coating the fried confectionery with a coating for seasoning prepared by mixing refined white sugar and starch syrup, and cooling the coated fried confectionery at room temperature for 2 minutes. A method for manufacturing fried snack snacks with sesame added is disclosed.

The above-mentioned prior arts are methods of manufacturing final fried confectionery by wrapping sub-materials with unique ingredients by coating, etc., and then frying them. there is.

However, the prior art has a disadvantage in that manufacturing costs increase according to the type of raw material used, and the manufactured confectionery itself is composed of a single body and is visually flat.

The present invention has been made to overcome the disadvantages of the prior art as described above, and provides a unique aesthetic sense by configuring the inside and outside in different colors, and also a method for producing fried confectionery that can be conveniently consumed. Its purpose is to provide

In order to achieve the above object, the present invention, in the method for producing fried confectionery, the center material and gravity flour, white sugar, refined salt, acesulfame potassium, dextrin, baking powder and food coloring including gravity flour, white sugar, refined salt, A material preparation step of preparing outer surface materials including acesulfame potassium, dextrin, baking powder, and food coloring of a different color from the center material; The center dough is prepared by mixing 60 parts by weight to 70 parts by weight of water with respect to 100 parts by weight of the gravity content of the center material, and 60 parts by weight to 70 parts by weight of water are mixed with respect to 100 parts by weight of the gravity content of the outer surface material. Material mixing step to prepare sub-dough; A molding step of continuously manufacturing a molded dough comprising a plurality of unit molded doughs in which the center dough is disposed in a circular center and the outer surface dough is formed separately from each other in an annular shape surrounding the center; A cooling step of cooling the molded dough formed in the molding step for a predetermined time; A cutting step of cutting the cooled molded dough into a predetermined length; A frying step of frying the molded dough cut through the cutting step in oil to produce fried confectionery; A seasoning step of applying seasoning to the surface of the fried confectionery; and a packaging step of putting a certain amount of fried snacks in a packaging box made of synthetic resin and sealing the upper end of the packaging box with vinyl.

Preferably, the center material is 20 parts by weight to 30 parts by weight of white sugar, 1.5 parts by weight to 2.5 parts by weight of refined salt, 0.4 parts by weight to 0.8 parts by weight of acesulfame potassium, and 0.5 parts by weight to dextrin based on 100 parts by weight of gravity flour. 0.9 parts by weight, 0.5 parts by weight to 0.7 parts by weight of baking powder, 0.06 parts by weight to 0.07 parts by weight of food coloring yellow No. 5, and 0.03 parts by weight to 0.004 parts by weight of food coloring red No. 3, and the outer surface material is gravity flour 20 parts by weight to 30 parts by weight white sugar, 1.5 parts by weight to 2.5 parts by weight refined salt, 0.4 parts by weight to 0.8 parts by weight acesulfame potassium, 0.5 parts by weight to 0.9 parts by weight dextrin, 0.8 parts by weight baking powder with respect to 100 parts by weight to 1.2 parts by weight, characterized in that it comprises 0.016 parts by weight to 0.017 parts by weight of food coloring Yellow No. 4.

Preferably, in the molding step, the diameter of the center dough of the unit molding dough is 3mm to 5mm, and the diameter of the outer dough is 5mm to 10mm.

Preferably, in the cutting step, the molded dough is characterized in that it is cut to a length of 10mm to 20mm.

Preferably, the frying step is characterized in that the molded dough is fried in oil at a temperature of 160 ° C to 200 ° C for 18 seconds to 22 seconds.

Preferably, the fries contained in one packaging box in the packaging step are characterized in that 20g to 26g.

Preferably, the packaging step further comprises an outer packaging step of additionally packaging unit packaging boxes by bundling them.

The fried confectionery prepared by the method for manufacturing fried confectionery according to the present invention provides a unique aesthetic feeling due to the difference in color between the center and the outer surface, and the outer surface provides a savory flavor and crispy texture through frying, and the inner surface has an appropriately chewy texture. It has the characteristics of providing, and also has the effect of lowering the overall manufacturing cost because it can be manufactured continuously from a manufacturing point of view.

1 is a flowchart of a method for manufacturing fried confectionery according to the present invention;
Figure 2 is a perspective view of the dough molded by the method of Figure 1,
Figure 3 is a block diagram of the outlet used in the molding of the method of Figure 1,
Figure 4 is a front view of a roll subjected to a cutting step in the method of Figure 1;
Figure 5 is a configuration diagram explaining the packaging step in the method of Figure 1,
6 is a photograph of confectionery prepared through Examples.

Hereinafter, some embodiments of the present invention will be described in detail through exemplary drawings. In adding reference numerals to components of each drawing, it should be noted that the same components have the same numerals as much as possible even if they are displayed on different drawings. In addition, in describing an embodiment of the present invention, if it is determined that a detailed description of a related known configuration or function hinders understanding of the embodiment of the present invention, the detailed description will be omitted.

Also, terms such as first, second, A, B, (a), and (b) may be used to describe components of an embodiment of the present invention. These terms are only used to distinguish the component from other components, and the nature, order, or order of the corresponding component is not limited by the term. When an element is described as being “connected”, “coupled” or “connected” to another element, that element may be directly connected or connected to the other element, but there may be another element between the elements. It should be understood that may be "connected", "combined" or "connected".

Hereinafter, a preferred embodiment according to the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the method for manufacturing fried confectionery according to the present invention includes material preparation step (S1), material mixing step (S2), forming step (S3), cooling step (S4), cutting step (S5), frying It includes step S6, seasoning step S7 and packaging step S8.

Each step is described in detail below.

Material preparation step (S1)

As shown in FIG. 2, the confectionery manufactured by the fried confectionery manufacturing method according to the present invention is in the form of a confectionery having a plurality of circular cross sections, wherein the circular cross section includes a central portion formed at the center and an outer surface portion surrounding the central portion. do.

Here, the center and the outer surface are implemented in different colors, and a separate seasoning is sprinkled on the outer surface of the cookie.

Therefore, the material prepared in the material preparation step (S1) is prepared by dividing the center material and the outer surface material.

The core ingredients include plain flour, white sugar, refined salt, acesulfame potassium, dextrin, baking powder, yellow food coloring No. 5 and food coloring red No. 3.

And the specific composition ratio of each material is 20 parts by weight to 30 parts by weight of white sugar, 1.5 parts by weight to 2.5 parts by weight of refined salt, 0.4 parts by weight to 0.8 parts by weight of acesulfame potassium, and 0.5 parts by weight to 0.9 parts by weight of dextrin with respect to 100 parts by weight of gravity flour. parts by weight, including 0.5 parts by weight to 0.7 parts by weight of baking powder, 0.06 parts by weight to 0.07 parts by weight of food coloring yellow No. 5 and 0.03 parts by weight to 0.004 parts by weight of food coloring red No. 3.

Here, white sugar, refined salt, acesulfame potassium, and dextrin are for the basic flavor of the dough, and provide the basic flavor of fried confectionery within the above range.

In addition, the baking powder serves to inflate the dough, and serves to provide the fullness and appropriate texture of the confectionery itself, and the inherent characteristics of the confectionery can be utilized within the above range.

Finally, the food coloring is for the color of the material, and when mixing Yellow No. 5 and Red No. 3 in the above ratio, it is appropriate to express light red.

On the other hand, the outer surface material is the same except for baking powder and food coloring.

That is, 20 to 30 parts by weight of white sugar, 1.5 to 2.5 parts by weight of refined salt, 0.4 to 0.8 parts by weight of acesulfame potassium, 0.5 to 0.9 parts by weight of dextrin, baking powder, based on 100 parts by weight of flour 0.8 parts by weight to 1.2 parts by weight, including 0.016 parts by weight to 0.017 parts by weight of food coloring Yellow No. 4.

In particular, the outer surface portion has a higher baking powder content than the center portion, so the spongy property is strong, and thus shows the characteristics of frying well in the subsequent frying process.

Of course, if necessary, the central part and the outer surface part may be implemented in different colors by applying different food colorings.

Material mixing step (S2)

In the material mixing step (S2), water is added to the center material and the outer surface material prepared in the material preparation step to prepare a center dough and an outer surface dough.

Water entering the core material and the outer surface material have the same quantum ratio. That is, 60 parts by weight to 70 parts by weight of the added water is mixed with respect to 100 parts by weight of the gravity powder to prepare a center dough and an outer dough, respectively.

Mixing of ingredients is performed in the same way as in general dough preparation, and after adding flour, other ingredients and water to the mixer, mixing for 5 to 7 minutes, the center dough and the outer dough are finally prepared, respectively. Of course, the center dough and the outer dough are prepared separately because they have different colors.

Forming step (S3)

In the molding step (S3), when the dough is put into the molding machine, the molding machine presses the dough, and the pressurized dough is molded into the form shown in FIG. 2 while being discharged through the outlet.

At this time, the outlet is formed with a plurality of unit outlets as shown in FIG. 3, and the mixed dough is simultaneously discharged from the unit outlets, and the number of unit outlets can be adjusted as needed.

In addition, the unit outlet has a central outlet and an annular outer outlet surrounding the center outlet, and the center dough is pressurized and discharged through the center outlet, and the outer surface dough is discharged through the outer outlet. Since both are discharged at the same speed, a plurality of unit molded doughs are continuously produced.

On the other hand, although the unit outlets are arranged in a circular shape as shown in FIG. 3, the unit molded dough discharged from each unit outlet can be dispersed and arranged in a row, and the molded dough discharged to the outlet is continuously in the form of FIG. It is discharged.

On the other hand, it is preferable that the diameter of the center dough of the unit molded dough discharged through the molding machine is 3mm to 5mm, and the diameter of the outer surface dough is molded in the range of 5mm to 10mm.

In addition, it is visually appropriate that the area ratio between the central portion and the outer surface portion is 35% to 45% for the center portion and the remaining portion forms the outer portion.

The amount of dough is determined in advance according to the area ratio. For example, if the center portion is 40% and the outer portion is 60%, the amount of each dough used is the same ratio.

Cooling stage (S4)

The cooling step (S4) is a step of cooling the molded dough molded through the molding step (S3).

Since the molded dough continuously formed by the molding machine is heated above a certain temperature, it is naturally cooled while being transported through a conveyor belt.

If necessary, the conveyor belt may be configured in a zigzag shape, and a cooling time of 20 to 30 seconds is appropriate.

If the cooling time is less than 20 seconds, the temperature of the mixed dough is high and there is a risk of quality problems in subsequent processes, and if the cooling time exceeds 30 seconds, an excessive conveyor belt length is required, which is inappropriate.

Cutting step (S5)

The cutting step (S5) is a process of cutting the molded dough supplied through the cooling step (S4) to a certain length.

The cutting step (S5) is implemented in the form of positioning and transporting the molded dough between a plurality of rotating rollers, and cutting using a cutter in units of a predetermined length.

That is, in order to properly maintain the tension during cutting, the molding dough is placed between the rollers, and in the case of the roller to which the molding dough is transferred first among the rollers, as shown in FIG. It can be configured so that a plurality of shaped grooves are formed. While rotating, the roller guides the unit molded dough into the plurality of grooves.

On the other hand, it is preferable to set the length of the molded dough cut in the cutting step (S5) to 10 cm to 20 cm.

If the length is less than 10 cm, it is inappropriate due to a decrease in satisfaction when consumed once, and if it exceeds 20 cm, it is too long to be consumed at one time, and is also disadvantageous in packaging.

In addition, if necessary, the length can be set to 12 cm to 15 cm, and it is easy to pack and consume within the above range.

Frying step (S6)

The molded dough cut through the cutting step (S5) must be fried for actual consumption, and is fried through the frying step (S6).

The frying step (S6) is implemented in a form in which the molded dough cut at the top of the conveyor belt in the form of a metal mesh that transports the inside of the heated oil is fried while being transported together.

The molded dough is fried in oil at a temperature of 160 ° C to 200 ° C for about 18 seconds to 22 seconds, and then deoiled.

The fried confectionery prepared through the frying step (S6) provides a basic savory flavor and can be directly consumed without additional seasoning.

Seasoning step (S7)

The seasoning step (S7) is a step of applying seasoning to add flavor to the fried confectionery manufactured through the frying step.

That is, the prepared seasoning material may be applied to fried confectionery manufactured by frying to form a form in which the fried confectionery includes seasoning on the surface.

Since the seasoning material is sprinkled on the outer surface of the confectionery to increase the flavor of the confectionery, it can be implemented in various forms, and the amount is preferably applied in an amount of 8g to 11g per 30g of fried confectionery.

In addition, the seasoning step may be implemented in a form of mixing for a predetermined time after adding fried confectionery and seasoning using a separate seasoning machine.

In the method for producing fried confectionery according to the present invention, other sugar, granulated sugar, corn flour, soy sauce powder, dextrin, sodium L-glutamate, white sugar, dried garlic powder, complex seasoning powder, onion powder, starch, green onion powder, silicon dioxide, tablets It consists of salt, beef oil, black pepper powder and enzyme-treated stevia, but if necessary, other combinations of seasonings for other flavors may be used.

Here, other sugar is obtained by adding 3% by weight of starch to prevent solidification in white sugar pulverized to the level of wheat flour, and is generally sold as anti-solidification powdered sugar.

The granulated sugar has a particle size smaller than that of ordinary white sugar, has excellent properties in mixing with other ingredients according to the above characteristics, and includes 70 parts by weight to 80 parts by weight for sweetness.

The corn flour is used to provide the flavor of corn, and commercially available products are used, and include 55 parts by weight to 65 parts by weight.

The soy sauce powder is intended to increase the sweetness by providing a salty taste, and uses commercially available products, including 50 parts by weight to 56 parts by weight.

The dextrin and the sodium L-glutamate act as a sweetness adjuster, and include 45 parts by weight to 51 parts by weight and 37 parts by weight to 43 parts by weight, respectively.

The white sugar is for sweetness, and includes 25 parts by weight to 35 parts by weight.

The dried garlic powder is for the flavor of garlic, and a commercially available product is used, and includes 25 parts by weight to 31 parts by weight.

The northern seasoning contains 15 parts by weight to 21 parts by weight as a seasoning in the form of a powder that provides a commercially available beef taste.

The onion powder is to provide the flavor of onion, and also uses commercially available products, and includes 8 to 12 parts by weight.

The starch increases the mixing of the remaining powders and serves as a filler, and includes 8 to 12 parts by weight.

The green onion powder is for providing the flavor of green onion, and a commercially available product is also used, and includes 7 to 11 parts by weight.

The silicon dioxide is used as an anti-caking agent to prevent the seasoning from hardening, and includes 7 parts by weight to 11 parts by weight.

The refined salt is for a salty taste, and includes 6 parts by weight to 10 parts by weight.

The beef oil serves as a flavoring agent and includes 0.8 parts by weight to 1.2 parts by weight.

The black pepper powder is for providing the flavor of pepper, and includes 0.8 parts by weight to 1.2 parts by weight.

The enzyme-treated stevia is intended to provide a strong sweet taste, and contains 0.4 parts by weight to 0.6 parts by weight in a small amount compared to other materials.

Packing step (S8)

The packaging step (S8) is a step of packaging the fried confectionery manufactured through the seasoning step (S7), and the packaging is performed in the range of 20g to 26g in weight. It is appropriate to feel appropriate satisfaction when ingesting the above weight range.

In addition, as shown in FIG. 5, the packaging step (S8) includes an inner packaging step of putting a synthetic resin material packaging box and deep-fried sweets into the packaging box, and then sealing the top with transparent vinyl, and a plurality of inner packaging It is configured to include an outer packaging step of repackaging a plurality of pieces for transport.

In addition, a separate sterilization treatment may be performed in the inner packaging step, and an oxygen scavenger may be added to the inner packaging if necessary.

In particular, when using a packaging machine, it may be implemented in a form of packaging four packaging boxes at once and cutting each unit packaging box after packaging is completed.

In the case of simultaneously working with a plurality of packing boxes as described above, there is an advantage of increasing the packing speed.

Hereinafter, the present invention will be described in detail through examples.

Example

Mix 10kg of plain flour, 2.5kg of white sugar, 200g of refined salt, 60g of acesulfame potassium, 70g of dextrin, 50g of baking powder, 6.7g of yellow food coloring No. 5, 3.3g of red food coloring No. 3 and 6.5kg of water and knead the dough in the center. was manufactured.

In addition, 10 kg of plain flour, 2.5 kg of white sugar, 200 g of refined salt, 60 g of acesulfame potassium, 70 g of dextrin, 100 g of baking powder, 1.7 g of yellow food coloring No. 4 and 6.5 kg of water were prepared for the outer dough.

The two doughs were molded through a molding machine to prepare a molded dough in the form of FIG. 2, at which time, the prepared dough had a center portion of 4 mm and an outer portion of 5 mm, and the length of the unit dough was set to 12 cm.

At this time, the weight ratio of the center dough and the outer dough was set to 40:60.

Thereafter, it was fried at 180 ° C. for 20 seconds, and only fried snacks were prepared without additional seasoning.

evaluation example

A photograph of the fried confectionery prepared through the examples is shown in FIG. 6. As a result of visual inspection, it was confirmed that the center was red and the outer part was yellow, and it was confirmed that the basic shape was maintained even after frying.

Then, the fried confectionery prepared in the example was evaluated for size, shape, texture and flavor by a group of 9 people. Each individual fried snack can be consumed directly, and it was evaluated to be suitable for snacks and satiety, and the texture was evaluated to provide a unique texture with a chewy texture in the center and a crispy surface. In the case of flavor, it was evaluated to provide the unique savory taste of fried food.

What has been described above is only an embodiment for carrying out the method for manufacturing fried confectionery according to the present invention, and the present invention is not limited to the above-described embodiments, and the present invention without departing from the gist of the present invention claimed in the following claims Anyone with ordinary knowledge in the technical field to which the invention belongs will say that the technical spirit of the present invention exists to the extent that it can be practiced by making various changes.

S1: material preparation step S2: material mixing step
S3: molding step S4: cooling step
S5: cutting step S6: frying step
S7: Seasoning Step S8: Packing Step

Claims (7)

In the method for producing fried confectionery,
Core ingredients including all-purpose flour, white sugar, refined salt, acesulfame potassium, dextrin, baking powder, and food coloring, and all-purpose flour, white sugar, refined salt, acesulfame potassium, dextrin, baking powder, and edible colors different from the above-mentioned core ingredients A material preparation step of preparing outer surface materials containing pigments;
The center dough is prepared by mixing 60 parts by weight to 70 parts by weight of water with respect to 100 parts by weight of the gravity content of the center material, and 60 parts by weight to 70 parts by weight of water are mixed with respect to 100 parts by weight of the gravity content of the outer surface material. Material mixing step to prepare sub-dough;
A molding step of continuously manufacturing a molded dough comprising a plurality of unit molded doughs in which the center dough is disposed in a circular center and the outer surface dough is formed separately from each other in an annular shape surrounding the center;
A cooling step of cooling the molded dough formed in the molding step for a predetermined time;
A cutting step of cutting the cooled molded dough into a predetermined length;
A frying step of frying the molded dough cut through the cutting step in oil to produce fried confectionery;
A seasoning step of applying seasoning to the surface of the fried confectionery; and
A method for manufacturing fried confectionery comprising a packaging step of putting a predetermined amount of fried confectionery in a packaging box made of synthetic resin and sealing the top of the packaging box with vinyl.
The method according to claim 1, wherein the center material is 20 parts by weight to 30 parts by weight of white sugar, 1.5 parts by weight to 2.5 parts by weight of refined salt, 0.4 parts by weight to 0.8 parts by weight of acesulfame potassium, and 0.5 parts by weight of dextrin based on 100 parts by weight of gravity flour to 0.9 parts by weight, baking powder 0.5 parts to 0.7 parts by weight, 0.06 parts by weight to 0.07 parts by weight of food coloring yellow No. 5 and 0.03 parts by weight to 0.004 parts by weight of food coloring red No. 3, the external surface material 20 to 30 parts by weight of white sugar, 1.5 to 2.5 parts by weight of refined salt, 0.4 to 0.8 parts by weight of acesulfame potassium, 0.5 to 0.9 parts by weight of dextrin, 0.8 parts by weight of baking powder, based on 100 parts by weight of flour Part to 1.2 parts by weight, food coloring Yellow No. 4 0.016 parts by weight to 0.017 parts by weight Fried confectionery manufacturing method characterized in that it comprises.
The method according to claim 1, wherein in the molding step, the diameter of the dough at the center of the unit molded dough is 3 mm to 5 mm, and the diameter of the dough at the outer surface is 5 mm to 10 mm.
The method according to claim 1, wherein in the cutting step, the molded dough is cut to a length of 10 mm to 20 mm.
The method of manufacturing fried confectionery according to claim 1, wherein in the frying step, the molded dough is fried in oil at a temperature of 160 ° C to 200 ° C for 18 seconds to 22 seconds.
The method according to claim 1, wherein the amount of fries contained in one packaging box in the packaging step is 20g to 26g.
The method according to claim 1, wherein the packaging step further comprises an outer packaging step of bundling and additionally packaging unit packaging boxes.

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