YOUN, HYOUNG IL,윤형일,YOO, SANG HOON,유상훈,PARK, SOO HYUN,박수현,PARK, YONG KOOK,박용국
申请号：
KR1020120086032
公开号：
KR1013160630000B1
申请日:
2012.08.07
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A production method of vacuum low-temperature fried snacks is provided to easily remove the excessive amount of water from a product, and to reduce the content of oil from the product.CONSTITUTION: Snack ingredients are steamed at a high temperature of 95-110°C in the high pressure of 0.3-0.5 Kgf/cm^2, and mixed. The mixture is molded, and the molded pellets are dried. The dried pellets containing 29-38% of moisture are fried at 125-135°C for 10-12 minutes in the vacuum degree of 0-150 mmHg. The snack ingredients contain 30-98 wt% of grain powder and 2-45 wt% of starch. The grain powder is obtained by using ingredients selected from wheat, rice, barley, corn, sorghum, adlay, bean, red bean, mung bean, peanut, sweet potato, potato, pumpkin, and other ingredients.COPYRIGHT KIPO 2013[Reference numerals] (AA) Mixing (BB) Shaping (CC) Pre-drying (DD) Frying본 발명은 색상의 발현이 잘되며, 맛에서는 소재의 풍미가 잘 나타나고 지방함량이 낮아지는 장점이 있으며, 공정의 단순화 및 연속화가 가능하여 시간 단축의 효율이 증대된 진공저온 튀김 스낵의 제조방법에 관한 것이다.
