KR20160090550A

KR20160090550A - Food inner materials for snacks and manufacturing method thereof

Info

Publication number: KR20160090550A
Application number: KR1020150010485A
Authority: KR
Inventors: 정의영
Original assignee: 정의영
Priority date: 2015-01-22
Filing date: 2015-01-22
Publication date: 2016-08-01

Abstract

The present invention relates to a snack food filling and a method for manufacturing the same and, more particularly, to a snack food filling and a method for manufacturing the same that are capable of contributing to consumer health enhancement by the filling in snack food such as Chinese pancakes and fish-shaped buns not containing seasoning such as sugar and salt but containing a sweet natural additive and boiled corn as well as nuts such as peanut, walnut, and blueberry. The snack food filling and a method for manufacturing the same according to the present invention include: a soaking step in which dried adzuki is soaked in water for six hours; a heating step in which the soaked adzuki is boiled in a container filled with water; a moisture removal step in which the boiled adzuki is taken out and naturally dried for 30 minutes for moisture to be removed; and a nut mixing step in which 10 to 20 wt% of adzuki sediment obtained by crushing of the moisture-removed adzuki is mixed with 40 to 50 wt% of boiled corn grain, 5 to 15 wt% of crushed peanut, 5 to 15 wt% of crushed walnut, and 5 to 10 wt% of blueberry; and a soaking step in which corn grains separated from dried corn is soaked in water for 48 hours; a crushing step in which the soaked corn grains are crushed in a crushing machine; a mixing step in which the crushed material is boiled for one hour and then put into a container to be mixed with malt; a refinement step in which the mixture is cooled for 30 minutes and then squeezed in a bag; and a nut mixing step in which 10 to 20 wt% of corn grain syrup obtained by boiling of the refined extract for 12 hours is mixed with 40 to 50 wt% of boiled corn grain, 5 to 15 wt% of crushed peanut, 5 to 15 wt% of crushed walnut, and 5 to 10 wt% of blueberry.

Description

{Food inner materials for snacks and manufacturing methods thereof}

The present invention relates to a food material for snack food and a method for producing the same, and more particularly, to a food material for snack food and a method for preparing the snack food material, The present invention relates to a food ingredient for snack foods and a preparation method thereof, which can contribute to health promotion of consumers by containing nuts, boiled corn and sweet natural additives.

In general, hokok, broiled bread sold in a snack restaurant, etc., are kneaded with flour and the like, and a predetermined ingredient is put in the inside thereof, and these depend on the degree of baking and the ingredients, so that the appearance and taste are influenced.

In particular, hokok is made by adding additives such as yeast together with water to flour, then kneading it appropriately, aging the dough to some extent, wrapping the ingredients such as sugar in the aged dough, baking while turning the oil on the heated plate It is made by one.

However, the hoki initially tastes because of the sweetness of the ingredients, but as soon as one or more of them is eaten, it tends to be no longer eaten due to the taste that is immediately felt. Especially general hoki is made of wheat flour, sugar and some food additives, so it can not expect any beneficial effect on human body.

On the other hand, bongbap is one of the important snacks among the common people who enjoys hokkuk with the hokok, regardless of age and sex. The general manufacturing process of bongbuk bean bean bran is finished by mixing red bean, brown sugar, white sugar and starch at a certain ratio, And putting it in a forming mold of a cruciform shape to heat it and bake it.

Particularly, commercially available sediments used in sugarcane and oilseed are used, and in the case of red beans, more than 40% of the sugarcane is very high in calories.

As described above, there is a limit in that the baklava cooked using the red bean bran is not sufficiently satisfactory to the taste of modern people who are interested in health because of lack of nutrients other than the protein contained in the red bean. In addition, the sugar contained in the bread is diabetic and obese people, especially for those who are interested in diet, the food has been avoided.

An example of a technique for solving such a problem is disclosed in Document 1 below.

In the following Patent Document 1, mulberry leaf powder is contained as an active ingredient. The bean sprout composition comprises 0.1 to 0.5 wt% of mulberry leaf powder, 14 to 18 wt% of red bean, 8 to 9 wt% of brown sugar, 4 to 5 wt% of starch, To 7.5% by weight, from 0.3% to 0.4% by weight of salt, and a balance of water.

Therefore, the above-described prior art can improve the public health by nutritional ingredients contained in mulberry leaves, and can be used by anyone who is obese, diabetic, or on a diet, regardless of sex, age, do.

However, the above-described conventional techniques have been disadvantageous in that it is still a stumbling block for people who need to limit sugar and caloric intake for health and cosmetic reasons, because seasonings such as brown sugar, white sugar, and salt are still added to the bean curd refuse composition.

Korean Registered Patent No. 10-0870394 (Registered on November 18, 2008)

It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a nutrient for snack foods such as hokok and bongbap which is prepared by adding boiled corn and seasoning such as peanuts, walnuts, ), Which can be consumed safely by consumers who are considering health, beauty and the like due to the chewiness taste of corn kernels by the addition of bean dip or cornstarch not containing added seasonings and preparation thereof A method is provided.

In order to achieve the above object, the present invention provides a food ingredient material for snack food and a method for preparing the same, which comprises 40 to 50% by weight of boiled corn kernels, 5 to 15% by weight of crushed peanuts, 10 to 20% By weight, and 5 to 10% by weight of blueberries.

Also, the dried red beans are placed in water and called for 6 hours; A heating step of boiling red beans in a container filled with water; A water removing step of removing water by natural drying of boiled red beans for 30 minutes; 10 to 20% by weight of the finished red bean crushed red bean paste, 5 to 15% by weight of boiled corn, 5 to 15% by weight of crushed peanuts, 5 to 15% by weight of crushed walnuts, 5 to 10% And a nuts mixing step of mixing the nuts.

It is further characterized in that the boiled corn includes 40 to 50 wt% of corn kernel, 5 to 15 wt% of crushed peanuts, 10 to 20 wt% of cornstarch, 5 to 15 wt% of crushed walnuts, and 5 to 10 wt% of blueberries.

Also, the step of adding the corn kernels separated from the dried corn to the water for 48 hours; A pulverizing step of pulverizing the so-called corn kernels into a pulverizer; Boiling the pulverized product for 1 hour, placing it in a container, adding the malt into the container and mixing the mixture; A purification step in which the mixture is cooled for 30 minutes and then squeezed into a bag; The refined extract was boiled for 12 hours and contained 10 to 20% by weight of the finished cornstarch, 40 to 50% by weight of boiled corn kernel, 5 to 15% by weight of crushed peanuts, 5 to 15% by weight of crushed walnuts, 5 to 10% % Of the total weight of the nuts.

As described above, the snack food ingredients and the preparation method thereof according to the present invention are useful as food ingredients for snack foods such as hoko and broiled bread, as well as nuts such as peanuts, walnuts and blueberries, as well as boiled corn and seasonings Etc.), it is possible to feel the chewing taste of corn kernels, and it is effective to improve the health of consumers due to the addition of no seasoning.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for manufacturing a food material for snack food according to the present invention; FIG.
FIG. 2 is a process diagram showing another example of a method for manufacturing a food material for snack food according to the present invention. FIG.

A food ingredient material for snack food and a method for producing the snack food ingredient according to the present invention comprises 40 to 50% by weight of boiled corn grain, 5 to 15% by weight of crushed peanuts, 10 to 20% by weight of red bean bran, 5 to 15% by weight of crushed walnuts, By weight to 10% by weight.

In addition, the purified extract is boiled and stirred until the extract is thickened.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a snack food ingredient material and a method for producing snack food ingredients according to preferred embodiments of the present invention will be described in detail.

The snack food ingredients of the present invention include boiled corn kernels, shredded peanuts, bean jam, crushed walnuts, and blueberries.

It is preferable to boil the boiled corn kernels in boiling water for about 40 to 50 minutes when freshly harvested corn is used. If dried corn is used, it is recommended to boil for 2 hours or more in general water and then boil water for about 1 hour It is desirable to boil.

In order to boil the corn, do not add seasonings such as salt and sugar at all and boil only with pure water. Remove the boiled corn and dry it for about 1 hour to remove any moisture remaining in the corn, then remove the granules.

It is preferable that the boiled corn kernel is contained in an amount of 40 to 50% by weight. If the content is less than 40% by weight, the taste of the red bean juice is strong and the chewy taste is hardly felt. If the content exceeds 50% by weight, the taste of the nuts is lowered.

The nuts such as peanuts, walnuts and the like are dried and preferably crushed to a predetermined size instead of a fine powder form so that the user can feel the taste of the nuts. The peanuts must be peeled.

The peanuts and walnuts are preferably contained in an amount of 5 to 15% by weight. If the content is less than 5% by weight, it is hard to feel the taste of chewing as well as the taste. If the content is more than 15% by weight, the user feels fast during ingestion and has a bad taste due to the husks of walnuts.

In order to prevent destruction of nutrients, the blueberries are preferably used as dried without pulverization and crushing, and they are preferably contained in an amount of 5 to 10% by weight.

If the content is less than 5% by weight, the effect of the nutrients contained in the blueberry is insignificant. If the content exceeds 10% by weight, the burden is imposed on the cost of purchasing the raw material, which is uneconomical.

It is preferable that the red bean bran is contained in an amount of 10 to 20% by weight. When the content is less than 10% by weight, the mixture with corn kernel, peanut, walnut and blueberry can not be uniformly performed. When the content is more than 20% by weight, the nuts such as peanuts, walnuts and blueberries, There is a problem that can not be felt.

1 is a process diagram showing a method of manufacturing a food material for snack food according to the present invention.

Referring to FIG. 1, the method of manufacturing a food material for snack food according to the present invention includes a step S10, a heating step S20, a water removal step S30, and a nuts mixing step S40.

First, in the above step (S10), dried red beans washed several times in water are placed in water and called for 6 hours.

In the heating step (S20), boiled beans are boiled in a container filled with water. The beans are boiled by heating the beans at a temperature of 100 to 120 ° C for about 30 minutes.

In the water removing step (S30), the boiled red beans are removed by natural drying for 30 minutes to remove moisture, and the boiled red beans are filtered using a squeezing net or the like, followed by natural drying for about 30 minutes.

In the nuts mixing step (S40), the water-removed red beans are finished using a spatula or the like, and 10 to 20% by weight of the finished bean dipper is mixed with 40 to 50% by weight of boiled cornstarch, 5 to 15 By weight, 5 to 15% by weight of crushed walnuts, and 5 to 10% by weight of blueberries are mixed to complete a snack food ingredient.

In another embodiment of the snack food ingredient according to the present invention, the snack food ingredients include 40 to 50 wt% of boiled corn, 5 to 15 wt% of crushed peanuts, 10 to 20 wt% of cornstarch, 15 wt%, and blueberry 5 to 10 wt%.

The preparation process and contents of boiled corn kernels, crushed peanuts, crushed walnuts and blueberries contained in the snack food ingredients are the same as those described above, so a detailed description thereof will be omitted.

The cornstarch is preferably contained in an amount of 10 to 20% by weight. If the content is less than 10% by weight, sweetness tends to be weak and the flavor thereof becomes weak. When the content exceeds 20% by weight, mixing with corn kernels and nuts is difficult and the sweetness is too strong.

2 is a process diagram showing another example of a method for manufacturing a food material for snack food according to the present invention.

Referring to FIG. 2, the method of manufacturing a snack food ingredient material according to the present invention includes a step S50, a step S60, a step S70, a step S80, and a step of mixing a nuts S90.

In the calling step (S50), the corn kernels separated from the dried corn are washed several times in clean water, placed in water and called for 48 hours.

In the pulverization step (S60), corn kernels called water are added to a pulverizer to be pulverized into fine particles. In this case, when pulverizing corn grains called water, it is preferable to pulverize the corn grains in a state of remaining water so as to minimize the scattering of the grain grains during the pulverization.

In the mixing step (S70), the cornstarch pulverized product is put into a pot and boiled for 1 hour, and then put in a separate container, and then the malt is immediately added and mixed.

In the purifying step (S80), the mixture is cooled for 30 minutes, and then kneaded in a bag, so that a maximum amount of purification can be performed using a tool (for example, a millstone or the like)

In the nuts mixing step (S90), the purified extract is boiled in a pot for 12 hours, and the purified extract is boiled and stirred until the extract becomes thick. 10 to 20% by weight of the thus-finished cornstarch is mixed with 40 to 50% by weight of boiled corn kernels, 5 to 15% by weight of crushed peanuts, 5 to 15% by weight of crushed walnuts and 5 to 10% Ingredients are completed.

Hereinafter, the present invention will be described in more detail with reference to the Examples and Experimental Examples.

&Lt; Example 1 >

First, glutinous rice flour, wheat flour, corn starch, yeast, and water were mixed to prepare a dough that had been prepared in advance.

The dried red beans were placed in water for 6 hours, and the red beans were boiled in a container filled with water. Boiled red beans are removed and dried for 30 minutes to remove moisture. Then, the red bean paste is crushed to remove moisture. 10 to 20% by weight of the finished bean dipper is mixed with 40 to 50% by weight of boiled corn kernels, 5 to 15% 5 to 15 wt%, and blueberry 5 to 10 wt% were mixed to prepare a snack food ingredient according to Example 1 of the present invention.

Using the oven, the dough and the food ingredients for snack food were put in turn and baked to prepare a snack food.

&Lt; Example 2 >

The corn kernels isolated from the dried corn were added to the water for 48 hours, and then the corn kernels were pulverized by the pulverizer.

The pulverized product was boiled for 1 hour, put in a container, and the malt was added to the container and mixed. The mixture was cooled for 30 minutes and then put in a bag and squeezed. The purified extract was boiled for 12 hours, and 10 to 20% by weight of the finished cornstarch was mixed with 40 to 50% by weight of boiled corn kernels, 5 to 15% by weight of crushed peanuts, To 15 wt% and blueberry 5 to 10 wt% were mixed to prepare a snack food ingredient according to Example 2 of the present invention.

&Lt; Comparative Example 1 &

The mixture of boiled cornstarch 40 to 50 wt%, crushed peanuts 5 to 15 wt%, crushed walnuts 5 to 15 wt%, blueberries 5 to 10 wt%, and brown sugar 10 to 20 wt% Snack food ingredients.

&Lt; Experimental Example 1 >

The snack foods of Examples 1 and 2 and Comparative Example 1 were subjected to sensory evaluation and compared.

The sensory evaluation was carried out by 20 repetitions of two sensory tests. The odor, taste, color, and likelihood were evaluated using the 10 - point scale.

division smell flavor color Likelihood Example 1 8.8 9.2 8.5 9.0 Example 2 9.2 9.6 9.0 9.6 Comparative Example 1 7.6 6.4 7.8 7.4

(10 points: Excellent, 7 points: Excellent, 5 points: Average, 1 point: Poor)

As can be seen from the results of Table 1, a large difference in the smell, taste, color, and preference of the snack food using the snack food ingredients of the first embodiment of the present invention and snack foods using the snack food ingredients of the second embodiment And the taste of the snack food of Comparative Example 1 was found to be different in taste and preference. Considering the fact that no seasoning such as salt or sugar is used at all, sweetness is produced and boiled corn grain is contained. It can be confirmed that it can be used as a raw material for snack food such as hoki and bongbap by providing the fun.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many obvious changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. The scope of the invention should therefore be construed in light of the claims set forth to cover many of such variations.

Claims

Wherein the boiled rice contains 40 to 50 wt% of corn kernel, 5 to 15 wt% of crushed peanuts, 10 to 20 wt% of red beans, 5 to 15 wt% of crushed walnuts and 5 to 10 wt% of blueberries Ingredients.

A step of placing the dried red beans in water for 6 hours;
A heating step of boiling red beans in a container filled with water;
A water removing step of removing water by natural drying of boiled red beans for 30 minutes;
10 to 20% by weight of the finished red bean crushed red bean paste, 5 to 15% by weight of boiled corn, 5 to 15% by weight of crushed peanuts, 5 to 15% by weight of crushed walnuts, 5 to 10% And a nut mixing step of mixing the nut ingredients with the nut ingredients.

Wherein the boiled food comprises 40 to 50 wt% of corn kernel, 5 to 15 wt% of crushed peanuts, 10 to 20 wt% of cornstarch, 5 to 15 wt% of crushed walnuts and 5 to 10 wt% of blueberries Ingredients.

A step in which corn kernels isolated from dry corn are placed in water and called for 48 hours;
A pulverizing step of pulverizing the so-called corn kernels into a pulverizer;
Boiling the pulverized product for 1 hour, placing it in a container, adding the malt into the container and mixing the mixture;
A purification step in which the mixture is cooled for 30 minutes and then squeezed into a bag;
The refined extract was boiled for 12 hours and contained 10 to 20% by weight of the finished cornstarch, 40 to 50% by weight of boiled corn kernel, 5 to 15% by weight of crushed peanuts, 5 to 15% by weight of crushed walnuts, 5 to 10% % Of the total weight of the snack food ingredients.

The method of claim 4, wherein the purified extract is boiled and stirred until the extract is thickened.