KR960000067A - 유탕처리에 의한 스넥 식품의 제조방법 - Google Patents
유탕처리에 의한 스넥 식품의 제조방법 Download PDFInfo
- Publication number
- KR960000067A KR960000067A KR1019940012688A KR19940012688A KR960000067A KR 960000067 A KR960000067 A KR 960000067A KR 1019940012688 A KR1019940012688 A KR 1019940012688A KR 19940012688 A KR19940012688 A KR 19940012688A KR 960000067 A KR960000067 A KR 960000067A
- Authority
- KR
- South Korea
- Prior art keywords
- snack food
- dextrin
- producing
- manufacturing
- appearance
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract 8
- 235000011888 snacks Nutrition 0.000 title claims abstract 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 title claims 2
- 239000008101 lactose Substances 0.000 title claims 2
- 239000000463 material Substances 0.000 claims abstract 5
- 239000004375 Dextrin Substances 0.000 claims abstract 4
- 229920001353 Dextrin Polymers 0.000 claims abstract 4
- 235000019425 dextrin Nutrition 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims abstract 4
- 235000013311 vegetables Nutrition 0.000 claims abstract 4
- 229920002774 Maltodextrin Polymers 0.000 claims abstract 3
- 239000005913 Maltodextrin Substances 0.000 claims abstract 3
- 238000004108 freeze drying Methods 0.000 claims abstract 3
- 229940035034 maltodextrin Drugs 0.000 claims abstract 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract 2
- 238000010025 steaming Methods 0.000 claims abstract 2
- 229960001295 tocopherol Drugs 0.000 claims abstract 2
- 229930003799 tocopherol Natural products 0.000 claims abstract 2
- 235000010384 tocopherol Nutrition 0.000 claims abstract 2
- 239000011732 tocopherol Substances 0.000 claims abstract 2
- 238000005406 washing Methods 0.000 claims abstract 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims abstract 2
- 235000002767 Daucus carota Nutrition 0.000 claims 1
- 244000000626 Daucus carota Species 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 1
Classifications
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- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
본 발명은 과일류 및 채소류를 가공하여 스넥식품을 제조하는 방법에 관한 발명으로 종래에도 이러한 종류의 스넥식품이 제조되기는 하였으나, 가공후의 외관 및 미감은 천연의 외관 및 미감을 유지하지 못한는 문제점이 있었다.
본 발명은 상기와 같은 문제점을 해결하기 위하여 재료를 증숙시키지 아니한 상태로 슬라이스가공하고, 10% 내지 70%의 말토덱스트린용액에서 1시간 내지 3시간 침지시켜 덱스트린을 재료의 내부로 침투시키고, 덱스트린이 침투된 재료의 표면을 워싱처리후 동결건조방법에 의하여 건조시키고 토코페롤이 함유된 식물성 경화유에서 유탕처리를 행한 결과 천연의 미감, 색상 및 외관을 지니는 스넥식품을 제조하는 방법을 개발하였다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (4)
- 당근등의 채소류 및 과실을 이용한 스넥식품을 제조하는 방법에 있어서, 재료를 증숙시키지 아니한 상태로 슬라이스가공하고, 10% 내지 70%의 말토덱스트린용액에서 1시간 내지 3시간 침지시켜 덱스트린을 재료의 내부로 침투시키고, 덱스트린이 침투된 재료의 표면을 워싱처리후 동결건조방법에 의하여 건조시키고 토코페롤이 함유된 식물성 경화유에서 유탕처리함을 특징으로 하는 스넥식품의 제조방법.
- 특허청구의 범위 제1항에 있어서, 동결건조가 급속냉각후, 0.3 내지 1.0torr의 감압하에서 시행되는 것을 특징으로 하는 스넥식품의 제조방법.
- 특허청구의 범위 제1항 또는 제2항에 있어서, 유탕처리용 식물성 경화유가 온도가 100℃ 내지 150℃인 것을 특징으로 하는 스넥식품의 제조방법.
- 특허청구의 범위 제3항에 있어서, 말토덱스트린 용액이 식이섬유를 함유하는 것을 특징으로 하는 스넥식품의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940012688A KR0121305B1 (ko) | 1994-06-07 | 1994-06-07 | 유탕처리에 의한 스넥식품의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940012688A KR0121305B1 (ko) | 1994-06-07 | 1994-06-07 | 유탕처리에 의한 스넥식품의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR960000067A true KR960000067A (ko) | 1996-01-25 |
| KR0121305B1 KR0121305B1 (ko) | 1997-11-15 |
Family
ID=19384749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019940012688A KR0121305B1 (ko) | 1994-06-07 | 1994-06-07 | 유탕처리에 의한 스넥식품의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR0121305B1 (ko) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017003247A1 (ko) * | 2015-07-02 | 2017-01-05 | 주식회사 엘지화학 | 증류 장치 |
| KR20190124472A (ko) * | 2018-04-26 | 2019-11-05 | 박현주 | 기름 함량은 감소하고 품질이 우수한 진공유탕 스낵의 제조방법 |
| KR20200058617A (ko) * | 2018-11-16 | 2020-05-28 | 서만식 | 입제와 액상 농약 살포와 탈부착이 가능한 휴대용 분무기 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100492282B1 (ko) * | 2002-08-09 | 2005-05-30 | (주) 삼아인터내셔날 | 김치맛 과자의 제조방법 및 이에 의하여 얻어진 김치맛 과자 |
-
1994
- 1994-06-07 KR KR1019940012688A patent/KR0121305B1/ko not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017003247A1 (ko) * | 2015-07-02 | 2017-01-05 | 주식회사 엘지화학 | 증류 장치 |
| KR20190124472A (ko) * | 2018-04-26 | 2019-11-05 | 박현주 | 기름 함량은 감소하고 품질이 우수한 진공유탕 스낵의 제조방법 |
| KR20200058617A (ko) * | 2018-11-16 | 2020-05-28 | 서만식 | 입제와 액상 농약 살포와 탈부착이 가능한 휴대용 분무기 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR0121305B1 (ko) | 1997-11-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20030822 Year of fee payment: 7 |
|
| LAPS | Lapse due to unpaid annual fee |