KR980008011A - Manufacturing method of Kim panghwa snack containing oligosaccharide - Google Patents

Abstract

The present invention relates to a process for producing a pangasin snack to which a puffed starch is prepared by using a roast and then the oligosaccharide is applied to the surface of the roasted starch, thereby imparting a unique flavor and health function to the roasted pork.

Traditional Kimchi products distributed in Korea are mainly made of dried Kimchi, dried Kimchi with dry Kimchi, and seasoned Kimchi made with cooking oil and salt, and dried Kimchugak, dried Although confectionery with the powdered kimchi on the surface is distributed in the small intestine, it can not feel the original flavor of kim and it is insufficient to meet the various tastes of modern people. In addition, since the puffed snack distributed in Korea is produced through most of the hot water treatment, it is likely to become a high-calorie food due to excessive fat content, and abuse of sugar and artificial seasoning for flavoring may harm human health.

Accordingly, the present invention has been made to improve the flavor by using the natural food such as kimchi instead of the artificial seasoning and to add the minerals, non-time, dietary fiber, etc. useful for human health by adding the kimchi, In the method, since the salt heating furnace is used instead of the hot water treatment, there is an advantage that it does not contain oil which is a high heat amount component.

In addition, since the conventional swollen snack uses sugar or starch syrup in order to impart sweetness, the present method uses oligosaccharide, which is a non-degradable sugar, and sweetness is similar to the existing swollen snack. However, since sugar is not absorbed by the human body during ingestion, In addition, the addition of oligosaccharide can be expected to have effects such as a suicide action, a cholesterol and a saccharide-lowering action, and a harmful metal adsorption and excretion action.

In view of the above, the present invention is superior to conventional puffed snacks in terms of health functionalities and food safety, and can be said to be able to meet the eating habits of modern people seeking natural foods and low calorie foods.

Description

Manufacturing method of Kim panghwa snack containing oligosaccharide

Since this is a trivial issue, I did not include the contents of the text.

The present invention relates to a method for manufacturing a pangasin snack, wherein a panganic snack is prepared by using a roast and then the oligosaccharide is applied to the surface of the roasted pangasin to impart flavor and health functionality to the roast.

It has been reported that calcium (325-412mg / 100g), phosphorus (472-762mg / 100g), iron (17.6mg / 100g) and vitamin A (12,500-14,000) are among the seaweed foods that Koreans have traditionally enjoyed. IU / 100g), dietary fiber (37.4%), etc. (Korean Fisheries Ingredient List, published by National Fisheries Research and Development Agency, 1995) Trend.

However, the existing Kimchi products distributed in Korea are mainly made from dried Kimchi, dried Kimchi with dry Kimchi, and seasoned Kimchi made with cooking oil and salt, and dried kimchi, glutinous rice paste, Although a small amount of confectionery, which is made by attaching dry iron powder to the surface, is distributed, it can not feel the original flavor of kim and it is insufficient to meet the various tastes of modern people.

Meanwhile, most of the puffed snacks circulating in Korea are produced through the process of milking, so excessive fat content tends to be a high-calorie food, and the abuse of sugar and artificial seasoning for flavoring may harm human health.

Accordingly, the present invention has been made to improve the flavor by using Kim, a natural seasoning Daesan natural food, and to add minerals, vitamins and dietary fibers useful for human health by adding Kim to the artificial seasoning, There is an advantage that it does not contain oil which is a high heat component since the salt heating furnace is used instead of the heating process.

In addition, since the conventional swollen snack uses sugar or starch syrup in order to impart sweetness, the present method uses oligosaccharide, which is a non-degradable sugar, and sweetness is similar to the existing swollen snack. However, since sugar is not absorbed by the human body during ingestion, In addition, addition of oligosaccharide can provide effects such as a suicide action, a cholesterol and blood glucose lowering action, and a harmful metal adsorption and excretion action.

In view of the above, the present invention is superior to conventional puffed snacks in terms of health functionalities and food safety, and can be said to be able to meet the eating habits of modern people seeking natural foods and low calorie foods.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to Examples. However, the present invention is not limited by the following Examples.

Example

① Pre-treatment of Kimchi: Pre-treatment of Kimchi is done by washing with clean water, dehydrating and then chopping, or dried Kimchi is baked at 180 ℃ for 30 seconds and then crushed with a 60 mesh shaker using a grinder.

② Material combination

- When using the following ingredients: 35% flour, 30.0% corn starch, 29.8% corn, 4.2% corn, 0.8% ammonium bicarbonate, 0.2%

- When using roasted steaming: 7.0% of baked steak, 55.3% of wheat flour, 32.1% of corn starch, 4.6% of corn, 0.8% of ammonium bicarbonate, 0.2%

③ Stirring and steam cooking: Steam is steamed with stirring steam cooker for 12 minutes under a steam pressure of 5Kg / ㎠.

④ Primary molding: Roll-type rollers are formed by molding with 0.3cm thickness and 26cm width using roller type molding machine.

⑤ Primary aging: Aging at a temperature of 10 ℃ for 12 hours.

⑥ Secondary molding: Mold with appropriate size (0.5 × 1.5cm) using cutting machine.

⑦ Primary drying: Dry for 6 hours at 60 ℃ using a conveyor type drier to make the moisture content about 15%.

⑧ Second aging: The first dried sample is put in a paper bag and aged at room temperature for about one month.

⑨ Secondary drying: Dry for 10 hours at 60 ℃ using an ultimate-type snack dryer to make the moisture content 8 ~ 10%.

⑩ Expansion: Expansion is carried out for 5 to 10 seconds in a salt heating furnace at a temperature of 200 ° C.

⑪ Oligosaccharide application: The product is coated with oligosaccharide on the surface using a rotary type microwave oven and dried using a hot air dryer.

⑫ Pack the air in a suitable amount of moisture-proof wrapping paper.

Claims (3)

In the case of manufacturing a puffed snack, 20 to 40% of a chopped bean is added to 100% of the blend weight ratio, or 3 to 10% of baked beef pulverized to 40 to 80 mesh is added . A method for puffing a puffed puffed snack using a salt heating furnace at 180 to 230 캜 for 5 to 10 seconds. On the surface of the expanded puffed snack, one or more of fructo-oligosaccharide, malto-oligosa-ccharide isomalto-oligosaccharide, and galacto-oligo-saccharide Are mixed and applied. ※ Note: It is disclosed by the contents of the first application.