KR100809380B1 - Garlic containing snack and method for manufacturing thereof - Google Patents
Garlic containing snack and method for manufacturing thereof Download PDFInfo
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- KR100809380B1 KR100809380B1 KR1020070051452A KR20070051452A KR100809380B1 KR 100809380 B1 KR100809380 B1 KR 100809380B1 KR 1020070051452 A KR1020070051452 A KR 1020070051452A KR 20070051452 A KR20070051452 A KR 20070051452A KR 100809380 B1 KR100809380 B1 KR 100809380B1
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- garlic
- molding
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Links
- 235000011888 snacks Nutrition 0.000 title claims abstract description 22
- 240000002234 Allium sativum Species 0.000 title claims abstract description 15
- 235000004611 garlic Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title description 6
- 239000000843 powder Substances 0.000 claims abstract description 45
- 239000006188 syrup Substances 0.000 claims abstract description 29
- 235000020357 syrup Nutrition 0.000 claims abstract description 29
- 238000000465 moulding Methods 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 12
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 12
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 229940029982 garlic powder Drugs 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000011248 coating agent Substances 0.000 claims description 10
- 238000000576 coating method Methods 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000004922 lacquer Substances 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims 2
- 239000003921 oil Substances 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 4
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- 244000257727 Allium fistulosum Species 0.000 abstract 2
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 206010005003 Bladder cancer Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 208000007097 Urinary Bladder Neoplasms Diseases 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000013527 degreasing agent Substances 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000000235 effect on cancer Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 210000002307 prostate Anatomy 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000002537 thrombolytic effect Effects 0.000 description 1
- 201000005112 urinary bladder cancer Diseases 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 스낵과자 및 그 제조방법에 관한 것으로, 특히 건강 증진에 유용한 마늘을 함유하는 스낵과자 및 그 제조방법에 관한 것이다.The present invention relates to a snack confectionery and a manufacturing method thereof, and more particularly to a snack confectionery containing garlic useful for health promotion and a method for producing the same.
일반적으로 일명 맛콘이라고 하는 스낵과자는 옥수수분말(옥분)에 소금(정제염)과 고추가루를 첨가하여 제조되었다. 이 때문에 맛 뿐만 아니라 영양면에서도 현저히 떨어지는 문제가 있었다. 따라서 맛 뿐만 아니라 영양면에서도 꼼꼼하게 따지는 현대인들의 기호 및 취향에 맞게, 특히 어린이들을 위해서 맛과 영양이 조화로운 스낵과자를 개발하는 것이 절실한 실정이다.Snack confectionery, commonly called macon, was prepared by adding salt (table salt) and red pepper powder to corn powder (jade powder). Because of this, there was a problem that not only taste but also significantly reduced nutrition. Therefore, it is urgent to develop snacks in harmony with taste and nutrition, especially for children, to suit the tastes and tastes of modern people who are meticulous in taste as well as nutrition.
따라서 본 발명의 목적은 이와 같은 문제점을 해결하기 위한 것으로, 마늘을 함유함으로서 건강 증진에 유용하고, 게다가 파와 고추분 등을 함유함으로서 고소하면서도 톡쏘는 매운맛의 풍미를 즐길 수 있도록 한 마늘을 함유하는 스낵과자 및 그 제조방법을 제공하는데 있다.Therefore, an object of the present invention is to solve such a problem, it is useful for promoting health by containing garlic, and also containing garlic and red pepper powder, etc. It is to provide a confectionery and its manufacturing method.
상기와 같은 목적을 달성하기 위한 본 발명은 스팀 압력으로 찐 반죽물로부터 스낵화된 성형물을 얻고, 그 성형물을 튀겨내서 탈유(脫油)한 후에 시럽으로 도포한 다음 그 즉시 코팅가루를 뿌려 건조한 것을 특징으로 한다.In order to achieve the above object, the present invention obtains a snack formed from steamed dough steamed, steamed, and then degreased the molded product, and then applied with syrup, and then sprinkled with coating powder immediately. It features.
상기 반죽물은 옥수수가루 71.4중량%에 정제염 1.4중량%와 물 27.2중량%를 배합하여 조성된 것임이 바람직하다.Preferably, the dough is formulated by mixing 1.4% by weight of refined salt and 27.2% by weight of water with 71.4% by weight of corn flour.
또, 상기 시럽은 백설탕 67.95중량%에 물엿 28.31중량%, 매운맛시즈닝 2.38중량% 및 고추분 1.36중량%를 혼합하여 끓인 액상물 85.48중량%에 마늘분 10.65중량%와 생강분 3.87중량%를 혼합하여 조성된 것임이 바람직하다.The syrup was mixed with 67.95% by weight of white sugar, 28.31% by weight of starch syrup, 2.38% by weight of spicy seasoning, and 1.36% by weight of red pepper powder, by mixing 10.65% by weight of garlic powder and 3.87% by weight of ginger powder. It is preferable that it is formed.
또, 상기 코팅가루는 상기 시럽이 도포된 성형물의 총 중량에 대하여 0.2중량%의 파분말임이 바람직하다.In addition, the coating powder is preferably a wave powder of 0.2% by weight relative to the total weight of the molding to which the syrup is applied.
한편 본 발명은 옥수수가루 71.4중량%에 정제염 1.4중량%와 물 27.2중량%를 배합한 후 2분 동안 반죽하여 반죽물을 얻고, 그 반죽물을 스팀압력으로 찌는 단계; 상기 찐 반죽물을 롤러로 밀어 평평하게 편 후 그 판체를 일정 크기의 입체상 모양으로 커팅하여 스낵화된 성형물을 얻는 단계; 상기 성형물을 유탕기에 넣고 176℃의 온도에서 2∼3분 동안 유탕 처리하여 튀겨내는 단계; 상기 튀겨진 성형물을 탈유기에 넣고 10초 동안 탈유(脫油)한 후 건조하는 단계; 상기 건조된 성형물에 시럽을 분사하여 도포한 후 그 즉시 코팅가루를 뿌려 묻히는 단계; 및 상기 코팅가루를 묻힌 성형물을 건조시킨 후 포장하는 단계를 거쳐 제조됨을 특징으로 한다.On the other hand, the present invention is mixed with 71.4% by weight of refined salt 1.4% by weight of water and 27.2% by weight of corn flour and kneaded for 2 minutes to obtain a dough, steaming the dough at steam pressure; Pushing the steamed dough with a roller to flatten and then cutting the plate into a three-dimensional shape having a predetermined size to obtain a snacked molding; Putting the molded product into a lacquer and frying it for 2 to 3 minutes at a temperature of 176 ° C; Putting the fried molding into a deoiler and deoiling for 10 seconds and then drying; Spraying a syrup on the dried molding and immediately applying the coating powder; And it is characterized in that it is manufactured through the step of packaging the dried molded product coated with the powder.
상기 시럽은 백설탕 67.95중량%에 물엿 28.31중량%, 매운맛시즈닝 2.38중량% 및 고추분 1.36중량%를 혼합하여 끓인 액상물 85.48중량%에 마늘분 10.65중량%와 생강분 3.87중량%를 혼합하여 조성된 것이 바람직하다.The syrup was mixed by mixing 67.95% by weight of white sugar, 28.31% by weight of starch syrup, 2.38% by weight of spicy seasoning and 1.36% by weight of red pepper powder, and mixing 85.48% by weight of boiled liquid 10.65% by weight of garlic powder and 3.87% by weight of ginger powder. It is preferable.
또, 상기 코팅가루는 상기 시럽이 도포된 성형물의 총 중량에 대하여 0.2중량%의 파분말임이 바람직하다.In addition, the coating powder is preferably a wave powder of 0.2% by weight relative to the total weight of the molding to which the syrup is applied.
상기 목적 및 장점 그리고 다른 특징은 아래의 설명으로 부터 명백할 것이다.The above objects, advantages and other features will be apparent from the description below.
이하, 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail.
＜제조예＞<Production example>
＜단계1＞<Step 1>
본 발명의 스낵과자의 제조는 반죽물을 얻은 단계로부터 시작된다. 반죽물은 주재료인 옥수수가루 71.4중량%에 정제염 1.4중량%와 물 27.2중량%를 배합한 후 2분 동안 혼합하고, 그 혼합물을 스팀 오븐에 넣어 스팀압력으로 찌는 것에 의하여 얻어진다. 반죽 물은 바로 시식이 가능하다.The production of snack snacks of the present invention begins with the step of obtaining dough. The dough is obtained by mixing 1.4% by weight of refined salt and 27.2% by weight of water with 71.4% by weight of corn flour, which is the main ingredient, and mixing the mixture for 2 minutes, and then steaming the mixture by steam pressure. Dough can be sampled immediately.
＜단계2＞<Step 2>
상기 1단계에서 찐 반죽물을 롤러로 밀어 평평하게 편 후 그 판체를 일정 크기의 입체상 모양으로 커팅하여 스낵화된 성형물을 얻는다. 성형물은 5㎝ 가량의 막대 모양으로 커팅되어 성형됨이 바람직하나, 그 모양은 소비자의 기호 및 취향에 따라 다양하게 변경될 수 있음을 밝혀둔다. 예컨대, 상기 판체를 다수개의 긴 막대들로 커팅한 후 그 막대들을 5㎝ 간격으로 도막내서 성형물을 얻는다.The steamed dough in the first step is pushed flat with a roller, and then the plate is cut into a three-dimensional shape of a predetermined size to obtain a snacked molding. It is preferable that the molded product is cut and shaped into a bar shape of about 5 cm, but the shape can be changed in various ways according to the taste and taste of the consumer. For example, the plate is cut into a plurality of long bars and then the bars are coated at 5 cm intervals to obtain a molding.
＜단계3＞<Step 3>
상기 성형물을 유탕기에 넣고 유탕 처리하여 튀겨낸다. 상기 성형물을 176℃의 온도에서 2∼3분 동안 튀겨낸다.The molded product is placed in a milking machine and fried by frying. The moldings are fried at a temperature of 176 ° C. for 2-3 minutes.
＜단계4＞<Step 4>
상기 튀겨진 성형물을 탈유기에 넣고 10초 동안 탈유(脫油)한다. 예컨대, 원심분리형 탈유기에 상기 기름에 튀겨진 성형물을 넣고 탈유한다. 탈유된 성형물은 건조된 후 다음 단계로 이송되는데, 별도의 건조 과정을 두지 않고 다음 단계로 이송시키는 컨베이어 벨트 상에서 그대로 건조시켜도 충분하다.The fried molding is placed in a deoiler and deoiled for 10 seconds. For example, the molded product fried in the oil is put into a centrifugal degreaser and deoiled. The deoiled molding is dried and then transferred to the next stage, which may be dried as it is on a conveyor belt to be transferred to the next stage without a separate drying process.
＜단계5＞<Step 5>
상기 건조된 성형물에 시럽을 분사하여 도포한 후 그 즉시 코팅가루를 뿌려 묻힌다. 코팅가루는 시럽이 마르기 전에 뿌려진다. 시럽이 갖는 끈끈함 때문에 코팅가루는 잘 묻혀질 수 있다. 시럽 및 코팅가루를 뿌리는 동안 상기 성형물을 흔들어 골고루 묻힌다. 예컨대, 회전드럼에 상기 성형물을 넣은 후 돌리면서 먼저 시럽을 분사하고 이어서 코팅가루를 뿌림으로서 시럽과 코팅가루가 골고루 묻히도록 한다. 상기 시럽은 백설탕 67.95중량%에 물엿 28.31중량%, 매운맛시즈닝 2.38중량% 및 고추분 1.36중량%를 혼합하여 끓인 액상물 85.48중량%에 마늘분 10.65중량%와 생강분 3.87중량%를 혼합하여 조성된 것이다. 액상물은 완성되는 동안 타지 않도록 잘 저어줘야 한다. 마늘분과 생강분은 액상물이 완성된 후에 넣어지기 때문에 그 고유의 맛과 향이 그대로 살아 있다.After spraying and applying the syrup to the dried molding is immediately sprayed with a coating powder. Coated powder is sprayed before the syrup dries. Because of the stickiness of the syrup, the coated powder can be buried well. The molding is shaken evenly while spraying the syrup and coating powder. For example, after the molding is put into a rotating drum, the syrup and coating powder are evenly spread by spraying the syrup first and then spraying the coating powder. The syrup was mixed by mixing 67.95% by weight of white sugar, 28.31% by weight of starch syrup, 2.38% by weight of spicy seasoning and 1.36% by weight of red pepper powder, and mixing 85.48% by weight of boiled liquid 10.65% by weight of garlic powder and 3.87% by weight of ginger powder. will be. The liquid should be stirred well to prevent burning during the completion. Garlic powder and ginger powder are added after the liquid is finished, so the original taste and aroma remain intact.
코팅가루는 파를 잘게 분쇄한 파분말로서, 상기 시럽이 도포된 성형물의 총 중량에 대하여 0.2중량%가 뿌려진다. 파분말은 스낵과자의 풍미를 높이면서도 시각적인 효과를 높이는 역할을 한다. 시럽이 도포된 성형물에 녹색의 파분말이 조화를 이루면서 묻혀짐으로서 시각적으로 한층 돋보이는 스낵과자가 완성된다.Coated powder is a finely crushed green onion powder, which is 0.2% by weight relative to the total weight of the molding to which the syrup is applied. Green onion powder plays a role in enhancing the visual impact while enhancing the flavor of snack snacks. Green syrup powder is blended into the syrup-coated molding to create a visually compelling snack.
삭제delete
＜단계6＞<Step 6>
상기 코팅가루를 묻힌 성형물을 자연 건조시킨 후 포장한다. 내질은 폴리프로필렌수지로 이루어지고 외질은 복합 다층필름으로 이루어진 포장지에 넣어 포장함이 바람직하다.The molded article coated with the powder is naturally dried and then packaged. The inner material is made of polypropylene resin, and the outer material is preferably packaged in a package made of a composite multilayer film.
상기 원료 중 마늘은 몸에 매우 유용한 건강식품으로 잘 알려진 식품으로, 비타민 B1,B2,C가 풍부하게 들어 있고, 칼슘, 철분, 유황 등의 무기질 성분이 풍부하게 들어 있으며, 특히 특유의 톡쏘는 맛을 내는 알리신은 전립선암과 방광암을 예방하고 치료하는데 큰 효과가 있음이 알려진 바 있다. 또한 근래에는 암과 심장병 예방, 피로회복, 정력증진, 혈압강하, 혈전용해 등에 뛰어난 효과가 있다는 사실이 속속 보고되면서 현대인에게 재조명되는 영양식품으로 떠오르고 있는 것이 사실이다. 이 때문에 상기 마늘은 본 발명의 스낵과자가 건강에 매우 유용한 과자가 되도록 한다.Garlic is a well-known food that is very useful for the body, and is rich in vitamins B1, B2, and C. It is rich in minerals such as calcium, iron, and sulfur. Allicin is known to be effective in preventing and treating prostate and bladder cancer. In addition, it is emerging as a nutritional food that is being re-examined to modern people as it is reported that it has an excellent effect on cancer and heart disease prevention, fatigue recovery, energy improvement, blood pressure drop and thrombolysis in recent years. For this reason, the garlic is to make snacks of the present invention very useful confectionery for health.
상기 생강, 파와 고추분은 본 발명의 스낵과자가 고소하면서도 톡쏘는 매운맛의 풍미를 자아내게 하여 소비자의 입맛을 살려내는 기능을 한다.The ginger, green onions and red pepper powder serves to bring out the taste of consumers by bringing out the flavor of the sweet and spicy flavor of the present invention.
＜실험예＞<Experimental example>
본 실험예는 상기 제조예로부터 제조된 본 발명의 스낵과자와 옥수수분말에 정제염과 고추가루를 첨가하여 제조된 기존의 스낵과자를 10세 이상의 남녀 50명에게 각각 주어 시식하도록 하여 풍미와 질감을 평가하도록 한 것이다. 시식자들의 눈을 가린 후에 시식하도록 하였고, 그 실험 결과는 하기 표1과 같았다.This Experimental Example was given to the snacks and corn powder of the present invention prepared from the Preparation Example to give the existing snacks prepared by adding refined salt and red pepper powder to 50 men and women of 10 years old or older to evaluate the flavor and texture I did it. After tasting the eyes of the testers, the tasting was performed, and the experimental results are shown in Table 1 below.
상술한 바와 같이 본 발명에 의하면, 마늘을 함유함으로서 건강 증진에 매우 유용하고, 게다가 파와 고추분 등을 함유됨으로서 고소하면서도 톡쏘는 매운맛의 풍미를 즐길 수 있도록 한 효과가 있다. 이 때문에 누구나 부담없이 마늘을 섭취할 수 있고, 특히 마늘을 싫어하는 어린이들이 거리감 없이 마늘을 섭취할 수 있도록 하여 몸에 좋은 성분을 보충할 수 있도록 한 효과가 있다.As described above, according to the present invention, by containing garlic, it is very useful for promoting health, and by containing green onion and red pepper powder, there is an effect that it is possible to enjoy the flavor of spicy and spicy taste. Because of this, anyone can casually eat garlic, and especially children who do not like garlic can eat garlic without distance, so it is effective in replenishing healthy ingredients.
Claims (7)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101139757B1 (en) | 2009-09-07 | 2012-04-26 | (주)씨알푸드 | Cereal containing hot taste and preparing method thereof |
| KR101329604B1 (en) | 2011-12-13 | 2013-11-15 | 주식회사 빙그레 | making method of hot taste snack |
| KR20160073563A (en) * | 2014-12-17 | 2016-06-27 | 박정생 | Method for manufacturing snack made from corn |
| KR20210020517A (en) | 2019-08-16 | 2021-02-24 | 이설향 | Snack manufacturing method using flowers and flower snack manufactured by the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960009707B1 (en) * | 1993-09-20 | 1996-07-23 | 황상수 | Processes for preparing snack cake by rice |
| JPH09149773A (en) * | 1995-11-28 | 1997-06-10 | Toshifumi Motonaga | Food product prepared by using cereals such as wheat, soybean or corn reducing muscular fatigue |
| KR20040040891A (en) * | 2002-11-08 | 2004-05-13 | (주)바이오뉴트리젠 | Carbohydrate foods comprising powders or extracts of plants comprising polyphenol or bioflavonoid for improving the metabolism of the lipid and suppressing the fatness |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960009707B1 (en) * | 1993-09-20 | 1996-07-23 | 황상수 | Processes for preparing snack cake by rice |
| JPH09149773A (en) * | 1995-11-28 | 1997-06-10 | Toshifumi Motonaga | Food product prepared by using cereals such as wheat, soybean or corn reducing muscular fatigue |
| KR20040040891A (en) * | 2002-11-08 | 2004-05-13 | (주)바이오뉴트리젠 | Carbohydrate foods comprising powders or extracts of plants comprising polyphenol or bioflavonoid for improving the metabolism of the lipid and suppressing the fatness |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101139757B1 (en) | 2009-09-07 | 2012-04-26 | (주)씨알푸드 | Cereal containing hot taste and preparing method thereof |
| KR101329604B1 (en) | 2011-12-13 | 2013-11-15 | 주식회사 빙그레 | making method of hot taste snack |
| KR20160073563A (en) * | 2014-12-17 | 2016-06-27 | 박정생 | Method for manufacturing snack made from corn |
| KR101708174B1 (en) * | 2014-12-17 | 2017-02-20 | 박상현 | Method for manufacturing snack made from corn |
| KR20210020517A (en) | 2019-08-16 | 2021-02-24 | 이설향 | Snack manufacturing method using flowers and flower snack manufactured by the same |
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