HK1069079B - Snack food and producing method thereof - Google Patents

Description

Snack and its making method

Technical Field

The present invention relates to a snack confectionery produced without adding oil other than oil contained in raw materials and a method for producing the same.

Technical Field

Conventionally, as fast food snacks to be frequently eaten, for example, there are fried potato chips which are popular because of their crispy texture. The potato chips are convenient to eat and low in price, and are one of fast food snacks widely eaten in the world.

Such potato chips are food products prepared by slicing potato as a raw material, frying the slices in oil, and then seasoning the slices with salt or other seasoning.

However, the snack foods produced by the above conventional methods, particularly the fried potato chips, inevitably have a problem of high calorie because they are subjected to a frying step for obtaining a crispy texture.

This problem is also highlighted in fast food snacks, because in recent years, there is a low calorie tendency to suppress the calories of foods as much as possible in order to prevent obesity and prevent adult diseases.

Therefore, it is considered to produce a snack without using a frying material. However, in the case of using a fried snack, there is a problem that a crispy texture cannot be obtained and a good taste of the snack cannot be obtained.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a snack food which can provide a crispy texture similar to that of an original snack food without frying, and a method for producing the same.

It is another object of the present invention to provide a low-calorie snack food suitable for preventing obesity and adult diseases, which does not deteriorate the taste even if the use of oil is suppressed, and a method for producing the same.

Disclosure of Invention

In order to solve the above problems, the snack food of the present invention is a food obtained by drying a raw material or slicing and puffing the raw material.

The method for producing a snack according to the present invention comprises the steps of: a preparation step of preparing a raw material or a chip generation step of forming the raw material to generate chips, a drying step of drying the raw material or the chips by far infrared rays to remove moisture contained in the raw material or the chips, a puffing step of subjecting the raw material or the chips dried in the drying step to a heating press at a temperature of 180 to 250 ℃ and a pressure of 2000 to 3000kgf/cm²Under the pressure condition of (3), heating and pressurizing, and then placing them at normal temperature and normal pressure to make them expand.

In addition, in the former stage of the drying step, the amount of water contained in the raw material or the cut piece is adjusted in advance by steaming or boiling.

In the drying step, the raw material or the cut piece is dried by far infrared rays or electromagnetic waves.

The method for producing a snack according to the present invention comprises the steps of: a seasoning step of spraying a seasoning to the snack confectionery expanded by the expanding step, and a grilling step of grilling the snack confectionery by far infrared rays.

In addition, the roasting step is characterized in that the fast food or snack is roasted by far infrared rays or electromagnetic waves.

The puffing step is characterized in that the raw material or the chips dried in the drying step is heated and pressurized, and then released to normal temperature and normal pressure to be puffed.

Further, the seasoning step is characterized in that seasoning is performed by spraying seasoning to the snack expanded in the expanding step.

Drawings

Fig. 1 is a flowchart showing a flow of a method for manufacturing a fast food snack according to an embodiment of the present invention.

Fig. 2 is a flowchart showing a specific example of the method for producing a fast food snack according to the embodiment of the present invention.

Detailed Description

The fast food and the method for manufacturing the same according to the embodiment of the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a process for producing a snack according to an embodiment of the present invention. First, using potatoes as a raw material, a preparation for peeling the potato peel is performed (step S1). In the present invention, potatoes are used as a raw material, but the raw material is not necessarily limited to potatoes, and there is no problem even with other potatoes. In addition, various other vegetables, fruits, fishes and shrimps can be used as the raw material, as well as potatoes.

Next, the potatoes prepared in advance in step S1 are sliced (step S2). The slicing is to cut the potato used as a raw material into square pieces of 1 to 2 cm. In this specification, finely cut pieces (potatoes) are referred to as slices.

It is not essential to carry out the slicing, and the raw material itself may be used as it is when it is a small piece (a fine piece).

Subsequently, the finely sliced pieces obtained in step S2 are steamed or boiled (step S3), and then dried (step S4) to set the water content of each piece to a predetermined value.

The drying treatment in step S4 is drying using far infrared rays or electromagnetic waves, and can be performed in a short time, and uniform drying can be performed from the center to the end of the cut piece. By using this drying method, the same crispy texture as the whole sliced piece can be obtained.

Subsequently, in step S4, the dried and fixed amount of water is heated/pressurized by the hot press, and after a certain time, the dried and fixed amount of water is returned to the atmosphere (normal temperature and pressure) to be puffed (step S5).

The puffing process of the slices in step S5 is shown below.

First, the chips with a predetermined amount of water are heated and pressurized by a hot press. In this way, the moisture contained in the fibers and cells of the potatoes is vaporized into steam, but because of the pressurization, the steam does not escape to the place. When they return to normal temperature and pressure, the fibers and cell membranes of the potatoes swell due to water vapor. At this time, many fibers and cell membranes swollen with water vapor remain as bubbles inside the slices. Due to these bubbles, a snack having a crispy texture can be obtained.

Next, the chips puffed in step S5 (hereinafter referred to as snack), are sprayed with seasonings such as salt, glutamic acid, and various extracts (e.g., beef extract) using an oil-free sprayer, and subjected to seasoning treatment (step S6).

Since an oil-free sprayer is used, it is possible to produce a snack using only the oil contained in the raw material itself, but if a smooth taste is preferred, it is also possible to perform seasoning treatment using a sprayer with a small amount of oil added.

The snack food thus obtained is then baked with far infrared rays or electromagnetic waves (step S7). The roasting dries the remaining excess moisture, and since the snack is evenly roasted from the surface to the inside, a good tasted snack having a crispy texture can be produced.

Examples

Next, a method for producing a fast food snack according to an embodiment of the present invention will be specifically described with reference to fig. 2.

First, after peeling the potatoes, the peeled potatoes are cut into a prescribed size and a prescribed thickness (for example, 2cm in size)²And a thickness of about 4 mm) was sliced (slice 1). Next, the slices 1 are steamed or boiled on steam.

Then, the cut pieces 1 are dried by a far infrared device comprising a far infrared irradiation part 11 and a transport part 12 to have a water content of 5 to 20%, and then the cut pieces 1 are placed on a hot press part 13 in a hot press at a temperature of about 180 to 250 ℃ and 2000 to 3000kgf/cm²Is heated/pressurized under pressure, and then discharged to the atmosphere (normal temperature and pressure). Thereby, the cut piece 1 is puffed at once (cut piece 1 a).

Next, the seasoning section 14 sprays mucopolysaccharides onto the surface of the expanded cut piece (snack) 1a with an oil-free sprayer to perform seasoning treatment. Here, since the rotating mechanism is used as shown in the figure, the seasoning can be processed while being rotated normally, and the seasoning sprayed on each chip can be made uniform.

Further, the seasoned snack foods are soaked with the seasoning sprayed on the surface of each snack food by cooling at normal temperature for a certain period of time before the roasting process.

The seasoned sliced sheet 1a is roasted by a far infrared device comprising a far infrared irradiation part 11 and a conveying part 12 to have a water content of 2 to 10%, whereby a finished product 1b having a good taste and a crispy texture can be produced.

The finished product 1b (snack) thus produced is subjected to a sorting step (sorting step) for making the difference in size and shape uniform, and then the amount of the product taken into each packaging bag 1 is measured by a weighing step. Here, the separated snack foods of each measured amount are taken into a package and packed in a box to be introduced into the market.

Further, as a preferable example of the present invention, the temperature of the reaction solution is from 2500kg/cm at 200 ℃²The chips with a water content of 13% were heated/pressurized under pressure to produce a snack with a water content of 4%, which was a snack with good taste and crispy texture.

In the above-described examples, the raw material was molded into chips, but the raw material is not limited thereto, and may be used as it is. In this case, when the shape is too large, the sheet can be cut into a desired size and used.

As apparent from the above, according to the present invention, since the chips containing a desired amount of water are expanded by heating and pressurizing, the snack bar does not contain an excessive amount of oil other than the oil contained in the raw material itself, and thus a snack bar having a crispy texture can be produced, and a snack bar having a small calorie and fat content, and having effects of preventing obesity and adult diseases can be provided.

Further, according to the present invention, since the method of drying by far infrared rays or electromagnetic waves is used, the whole sliced pieces can be dried uniformly in a short time, and thus, a crispy texture can be obtained uniformly in the whole snack food as a finished product.

Further, according to the present invention, since the production is simple, a low-cost snack suitable for mass production can be produced by the production method.

Claims (3)

1. A method for producing a snack, comprising the steps of:

a raw material preparation step or a slice generation step of forming a raw material to generate slices,

a drying step of drying the raw material or the produced slices with far infrared rays to remove water contained in the raw material or the produced slices,

a puffing step of heating the raw material or the chips dried in the drying step by a hot press at a temperature of 180 to 250 ℃ and a temperature of 2000 to 3000kgf/cm²Pressure condition of (2)Then, they are heated and pressurized, and then they are placed at normal temperature and normal pressure to make them expand.

2. The method of producing a snack according to claim 1, wherein the amount of water contained in the raw material or the cut pieces is adjusted in advance by steaming or boiling in the preceding stage of the drying step.

3. The method for producing a snack according to claim 1 or 2, comprising the steps of:

a seasoning step of spraying a seasoning to the snack confectionery obtained by puffing the raw material or the sliced and puffed snack confectionery in the puffing step to thereby perform desired seasoning,

a roasting step of roasting the snack confectionery seasoned by the seasoning step by far infrared rays.