KR970014617A - Stick-shaped frozen frying method using twin screw extruder - Google Patents

Stick-shaped frozen frying method using twin screw extruder Download PDF

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Publication number
KR970014617A
KR970014617A KR1019950030183A KR19950030183A KR970014617A KR 970014617 A KR970014617 A KR 970014617A KR 1019950030183 A KR1019950030183 A KR 1019950030183A KR 19950030183 A KR19950030183 A KR 19950030183A KR 970014617 A KR970014617 A KR 970014617A
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South Korea
Prior art keywords
weight
parts
stick
screw extruder
twin
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KR1019950030183A
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Korean (ko)
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KR0151891B1 (en
Inventor
주진우
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양종석
해태제과 주식회사
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Priority to KR1019950030183A priority Critical patent/KR0151891B1/en
Publication of KR970014617A publication Critical patent/KR970014617A/en
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Publication of KR0151891B1 publication Critical patent/KR0151891B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/004—Compression moulding of paste, e.g. in the form of a ball or rope or other preforms, or of a powder or granules
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Manufacturing & Machinery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

본 발명은 겉피반죽물을 이축 압출성청기로 40±10㎏/hr, 바렐온도 110±50℃, 스크류회전속도 410±100rpm, 가수량 250±100㎖/min의 조건으로 압출하면서, 압출성형기의 성형틀과 연결관으로 연결된 속내용물 충전펌프로 겉피반죽물 스틱 내부에 속내용물을 10±5㎏의 양으로 충전시켜, 성형품을 얻고 냉각한 다음 튀김기에서 튀기고 당액코팅 및 시즈닝한 후 절단하여 -35∼-70℃로 급속동결하는 이축 압출성형기를 이용한 스틱모양의 냉동튀김 제조방법.The present invention is molding the extruder while extruding the surface dough with a twin-screw extruder under the conditions of 40 ± 10 kg / hr, barrel temperature 110 ± 50 ℃, screw rotation speed 410 ± 100 rpm, water content 250 ± 100 ml / min Filling the contents of the inner skin dough stick with the inner contents of the filling dough connected by the frame and the connecting pipe in the amount of 10 ± 5 kg, obtaining the molded product, cooling it, frying in a fryer, coating the sugar solution and seasoning, and cutting it. Stick-shaped frozen frying method using a twin-screw extruder that is rapidly frozen at -70 ℃.

Description

이축 압출성형기를 이용한 스틱모양의 냉동 튀김 제조방법Stick-shaped frozen frying method using twin screw extruder

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명에 의한 스틱모양의 냉동 뒤김제품의 제조 공정도,1 is a manufacturing process diagram of the stick-shaped frozen dugging products according to the present invention,

제2도는 본 발명에 의한 스틱모양의 냉동 튀김제품의 제조에 사용하는 이축 압출성형기의 개략도,2 is a schematic view of a twin-screw extruder for use in the manufacture of stick-shaped frozen frying products according to the present invention,

제3도는 본 발명에 의한 스틱모양의 냉동 뒤김제품에 사용하는 이축 압출성형기의 스크류의 단면도.3 is a cross-sectional view of a screw of a twin-screw extruder for use in stick-shaped frozen dugging products according to the present invention.

Claims (5)

겉피반죽물을 이축 압출성형기로 40±10㎏/hr, 바렐온도 110±50℃, 스크류회전속도 410±100rpm, 가수량 250±100㎖/min의 조건으로 압출하면서, 압출성형기의 성형틀과 연결관으로 연결된 속내용물 충전펌프로 겉피반죽물 스틱내부에 속내용물을 l0±5㎏의 양으로 충전시켜, 성형품을 얻고 냉각한 다음 튀김기에서 튀기고 당액코팅 및 시즈닝한 후 절단하여 -35∼-70℃로 급속동결하는 이축 압출성형기를 이용한 스틱 모양의 냉동 튀김제조방법.Extruded the outer skin dough with a twin screw extruder at 40 ± 10㎏ / hr, barrel temperature 110 ± 50 ℃, screw rotation speed 410 ± 100rpm, water volume 250 ± 100ml / min, Fill the inner paste dough with l0 ± 5 kg in the contents of the filling paste connected by pipe to obtain the molded product, cool it, fry it in a fryer, coat it with sugar solution, season it, cut it and cut it at -35 ~ -70 ℃. Stick-shaped frozen frying method using a twin-screw extruder to freeze quickly. 제1항에 있어서, 속내용물이 소맥분 20.50중량부, 딸기시럽 31.91중량부를 믹서를 이용하여 혼합하고 혼합이 완료되면 딸기잼 47.29중량부, 딸기향 0.3중량부를 투입 혼합하여 제조한 것인 이축 압출성형기를 이용한 스틱모양의 냉동튀김 제조방법.According to claim 1, The inner content is 20.50 parts by weight wheat flour, 31.91 parts by weight of strawberry syrup is mixed by using a mixer, when the mixing is complete 47.29 parts by weight of strawberry jam, 0.3 parts by weight of strawberry flavor prepared by mixing Stick-shaped frozen fried manufacturing method using. 제1항에 있어서, 속내용물이 소맥분 8.93중량부, 감자분말 6.87중량부, 전지분유 6.87중량부, 설탕 5.49중량부, 소금 0.41중량부를 혼합기에 넣고 혼합한 다음 전란액 6.87중량부, 정제수 30.22중량부를 넣고 혼합하여 균일한 반죽물이 얻어지면 초코렛칩 34.34중량부를 넣고 혼합하여 제조한 것인 이축 압출성형기를 이용한 스틱모양의 냉동뒤김 제조방법.According to claim 1, the contents of the inside is 8.93 parts by weight of wheat flour, 6.87 parts by weight of potato powder, 6.87 parts by weight of whole milk powder, 5.49 parts by weight of sugar, 0.41 parts by weight of salt in a mixer, 6.87 parts by weight of the whole egg solution, 30.22 weight of purified water When the paste is mixed to obtain a homogeneous dough, 34.34 parts by weight of chocolate chips were prepared by mixing and stick-shaped frozen duke manufacturing method using a twin-screw extruder. 제1항에 있어서, 속내용물이 후라이팬에 대두유 1.04중량부를 넣고 달군 후 케찹 45.79중량부를 넣고 46brix까지 조리하고, 여기에 설탕 15.61중량부, 향신료 0.02중량부를 투입하고 재차 조리한 다음 정제수33.38중량부에 전분 4.16중량부를 현탁한 현탁액을 넣고 50brix까지 조리하여 제조한 것인 이축 압출성형기를 이용한 스틱모양의 냉동튀김 제조방법.According to claim 1, the contents of the soybean oil in a frying pan 1.04 parts by weight, and after the sweetness 45.79 parts by weight of ketchup and cooked to 46brix, 15.61 parts by weight of sugar, 0.02 parts by weight of spices and cooked again and then purified water 33.38 parts by weight 4.16 parts by weight of starch in suspension suspended suspension prepared by using a twin-screw extruder prepared by cooking up to 50brix. 제1항에 있어서, 150∼170℃에서 30초∼3분간 튀겨 겉피 수분함량이 15∼45중량%로 하는 이축 압출성형기를 이용한 스틱모양의 냉동튀김 제조방법.The stick-shaped frozen frying manufacturing method according to claim 1, which is fried at 150 to 170 ° C. for 30 seconds to 3 minutes to have a water content of 15 to 45% by weight. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950030183A 1995-09-15 1995-09-15 Method for preparing a fried-frozen foodstuffs using a twin extruder KR0151891B1 (en)

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KR1019950030183A KR0151891B1 (en) 1995-09-15 1995-09-15 Method for preparing a fried-frozen foodstuffs using a twin extruder

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Application Number Priority Date Filing Date Title
KR1019950030183A KR0151891B1 (en) 1995-09-15 1995-09-15 Method for preparing a fried-frozen foodstuffs using a twin extruder

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KR970014617A true KR970014617A (en) 1997-04-28
KR0151891B1 KR0151891B1 (en) 1998-09-15

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KR100403406B1 (en) * 2001-04-24 2003-10-30 류기형 Process for preparation of nutrient-enriched functional foods by extrusion-cooking and product thereof

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