KR920007558A - 스낵의 제조방법 - Google Patents

스낵의 제조방법 Download PDF

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Publication number
KR920007558A
KR920007558A KR1019910018464A KR910018464A KR920007558A KR 920007558 A KR920007558 A KR 920007558A KR 1019910018464 A KR1019910018464 A KR 1019910018464A KR 910018464 A KR910018464 A KR 910018464A KR 920007558 A KR920007558 A KR 920007558A
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KR
South Korea
Prior art keywords
chlorophyll
containing plant
puff product
puff
less
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KR1019910018464A
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English (en)
Other versions
KR940004524B1 (ko
Inventor
가즈미쓰 다가
도시히꼬 나루까미
요시유끼 미야오꾸
Original Assignee
오오쯔가 구니히꼬
하우스 쇼꾸힌 고오교오 가부시끼가이샤
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Application filed by 오오쯔가 구니히꼬, 하우스 쇼꾸힌 고오교오 가부시끼가이샤 filed Critical 오오쯔가 구니히꼬
Publication of KR920007558A publication Critical patent/KR920007558A/ko
Application granted granted Critical
Publication of KR940004524B1 publication Critical patent/KR940004524B1/ko

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Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/808—Starch base snack product

Abstract

내용 없음

Description

스낵의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (18)

  1. 엽록소 함유 식물의 조직을 분쇄하는 공정에 후속하는 공정들을 실질적으로 차광 조건하에서 행한 다음 생선된 스낵을 차광성을 지닌 용기에 포장하는 것으로 이루어지는 것을 특징으로하는 엽록소 함유식물로부터 스낵을 제조하는 방법.
  2. 제1항에 있어도, 엽록소 함유 식물이 개구가 8000μm인 체를 통과하는, 낟알전체의 또는 껍질이 없는 형태의 완두콩인 것을 특징으로 하는 방법.
  3. 제1항에 있어서, 엽록소 함유 식물이 개구가 8000μm 의 개구를 가진 체를 통과할 수 있고, 1000μm의 개구를 가진 체를 통과할 수 없는 분쇄된 완두콩 낟알인것을 특징으로 하는 방법.
  4. 제1항에 있어서, 엽록소 함유 식물의 조직을 분쇄하는 공정에 후속하는 공정들은 압출성형기에서 엽록소 함유 식물을 팽창시키고 생성된 퍼프제품에 유지를 가하는 것으로 이루어지는 것을 특징으로하는 방법.
  5. 제4항에 있어서, 엽록소 함유 식물은 분쇄된 완두콩 낟알이고, 분쇄된 완두콩 낟알은 실질적으로 차광된 조건하에서 저장되가나 분쇄후 24시간내에 압출성형기에서 팽창되는 것을 특징으로 하는 방법.
  6. 제1항에 있어서, 완두콩의 비율이 전체 성분의 총 중량기준으로 55%이상이 되는 양으로 완두콩이외의 성분들로 더 이루어지는 것을 특징으로하는 방법.
  7. 제1항에 있어서, 엽록소 함유 식물의 수분 함량이 9 내지 20% 인것을 특징으로하는 방법.
  8. 제4항에 있어서, 축 압출성형기는 단축형 단일축 압출성형기이고 엽록소 함유 식물의 수분함량은 9 내지 16%인것을 특징으로하는 방법.
  9. 제4항에 있어서, 엽록소 함유 식물은 팽창도가 3 내지 28이 되도록 90 내지 240°C의 다이온도에서 압출성형기에서 팽창되는 것을 특징으로하는 방법.
  10. 제1항에 있어서, 실질적으로 차광성인 조건은 퍼프 제품의 광노출시간을 단축시킴으로써 설정되는 것을 특징으로하는 방법.
  11. 제4항에 있어서, 퍼프제품의 수분함량이 8%이상일때 공정들은 실질적으로 차광조건하에서 15시간 이하동안 행해지는 것을 특징으로하는 방법.
  12. 제4항에 있어서, 퍼프제품의 수분함량이 8%이하일때 공정들은 실질적으로 차광조건하에서 18시간 이하동안 행해지는것을 특징으로하는 방법.
  13. 제4항에 있어서, 퍼프제품의 수분함량은 7% 이하로 조절되는것을 특징으로하는 방법.
  14. 제4항에 있어서, 유지는 퍼프 제품 100중량부당 30 내지 150중량부의 양으로 분무 또는 코팅에 의해 퍼프제품에 가해지는 것을 특징으로 하는 방법.
  15. 제1항에 있어서, 퍼프 제품에 식염 및/또는 조미료를 뿌리는 것을 특징으로하는 방법.
  16. 제1항에 있어서, 생성된 퍼프 제품은 알루미늄백, 알루미늄층으로 퇴적된 백, 종이 박스 또는 나무박스에 포장되는것을 특징으로하는 방법.
  17. 제4항에 있어서, 팽창시킨후 퍼프 제품의 수분함량이 7 중량% 이하가 되도록 건조시키는것을 특징으로하는 방법.
  18. 제4항에 있어서, 퍼프 제품은 수분함량이 7 중량% 이하인 것을 특징으로 하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019910018464A 1990-10-19 1991-10-19 스낵의 제조방법 KR940004524B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP(A)90-281337 1990-10-19
JP2281337A JPH04158755A (ja) 1990-10-19 1990-10-19 スナック菓子の製造方法
JP90-281337 1990-10-19

Publications (2)

Publication Number Publication Date
KR920007558A true KR920007558A (ko) 1992-05-27
KR940004524B1 KR940004524B1 (ko) 1994-05-25

Family

ID=17637703

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910018464A KR940004524B1 (ko) 1990-10-19 1991-10-19 스낵의 제조방법

Country Status (8)

Country Link
US (2) US5183678A (ko)
EP (1) EP0481513B1 (ko)
JP (1) JPH04158755A (ko)
KR (1) KR940004524B1 (ko)
DE (1) DE69125092T2 (ko)
DK (1) DK0481513T3 (ko)
ES (1) ES2099115T3 (ko)
TW (1) TW210281B (ko)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04158755A (ja) * 1990-10-19 1992-06-01 House Food Ind Co Ltd スナック菓子の製造方法
US6472192B1 (en) 1996-04-18 2002-10-29 Consortium für elektrochemische Industrie GmbH Cyclodextrin glycosyl transferases for producing γ-cyclodextrin
JPH11123047A (ja) * 1997-08-21 1999-05-11 Unicafe Inc コーヒーパフスナック菓子とその製造方法
US6040503A (en) 1997-09-02 2000-03-21 Appropriate Engineering And Manufacturing Bean-nut popping beans
US6010732A (en) 1997-11-04 2000-01-04 General Mills, Inc. Grain based extruded product and process of making
US20050089623A1 (en) * 2001-10-03 2005-04-28 Fannon John E. Puffed protein based snack food
US20030064145A1 (en) * 2001-10-03 2003-04-03 Fannon John E. Puffed protein based snack food
US20050220979A1 (en) * 2004-04-02 2005-10-06 Craig Baumer High soy protein nuggets and applications in food products
EP1933638A1 (en) * 2005-10-13 2008-06-25 Archer-Daniels-Midland Company Food products containing legume products and processes for producing the food products
AU2009208381A1 (en) * 2008-01-30 2009-08-06 Pulstar International Corporation Continuous cooking and mashing process
EP3053457A1 (en) * 2010-11-23 2016-08-10 The Quaker Oats Company Quick-cook grains and pulses
CN103857295B (zh) 2011-06-30 2016-09-21 桂格燕麦公司 制备挤出的豆类微颗粒的方法
DE202011104290U1 (de) * 2011-08-12 2012-11-14 Salata Gmbh Nuss-Surrogat
JP5241950B1 (ja) * 2012-10-29 2013-07-17 株式会社ちぼり 緑豆スナック菓子の製造方法
US10045553B2 (en) 2014-12-18 2018-08-14 Mark H. Sterner Legume/grain based food product with prebiotic/probiotic source
WO2017139559A1 (en) 2016-02-11 2017-08-17 The Hershey Company Crispy pulse products and processes of making the same

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US3851081A (en) * 1972-09-13 1974-11-26 Beatrice Foods Co Preparation of a puffed snack food
US3846570A (en) * 1973-03-26 1974-11-05 Int Flavors & Fragrances Inc Preparation of fruit compositions
JPS55104852A (en) * 1979-02-07 1980-08-11 Minoyo Shoten:Kk Storing of oak leaves for rice cake
CA1205671A (en) * 1982-09-16 1986-06-10 Sadafumi Itoh Production process of puffed snacks using seeds
US4517204A (en) * 1984-02-27 1985-05-14 Frito-Lay, Inc. Reduced calorie puffed snack food products
JPS619253A (ja) * 1984-06-26 1986-01-16 Nichirei:Kk 材料の有する風味を保有する膨化スナツク食品の製造法
JPS619252A (ja) * 1984-06-26 1986-01-16 Nichirei:Kk 材料の有する風味を充分に保有する膨化スナツク食品の製造法
JPS6158539A (ja) * 1984-08-29 1986-03-25 Nisshin Oil Mills Ltd:The スナツク様菓子の製造法
US4869911A (en) * 1986-10-07 1989-09-26 Frito-Lay, Inc. Method for producing expanded, farinaceous food product
JPH0693826B2 (ja) * 1987-03-17 1994-11-24 森永製菓株式会社 膨化スナツクの製造法
EP0326622A1 (de) * 1988-01-30 1989-08-09 Amandus Kahl Nachf. (GmbH & Co.) Verfahren und Vorrichtung zur Steigerung des Nährstoffangebots und zur Verbesserung der Verträglichkeit von protein- und/oder stärkehaltigen Futter- und Nahrungsmitteln
JPH0738779B2 (ja) * 1988-06-30 1995-05-01 ニコニコのり株式会社 藻類入り膨化食品の製造方法
JPH04158755A (ja) * 1990-10-19 1992-06-01 House Food Ind Co Ltd スナック菓子の製造方法

Also Published As

Publication number Publication date
US5326583A (en) 1994-07-05
DE69125092D1 (de) 1997-04-17
JPH04158755A (ja) 1992-06-01
US5183678A (en) 1993-02-02
DK0481513T3 (da) 1997-08-25
EP0481513B1 (en) 1997-03-12
ES2099115T3 (es) 1997-05-16
TW210281B (ko) 1993-08-01
EP0481513A3 (en) 1993-03-24
DE69125092T2 (de) 1997-10-09
JPH0570412B2 (ko) 1993-10-05
EP0481513A2 (en) 1992-04-22
KR940004524B1 (ko) 1994-05-25

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