CHO, EUN KYUNGKR,조은경,LEE, JAE KWONKR,이재권,LEE, MI YEONKR,이미연,KIM, BYEONG CHEOLKR,김병철,YOO, YOUNG MIKR,유영미,WOO, HYUN JUNGKR,우현정
申请号：
KR1020170090576
公开号：
KR1020170089796A
申请日:
2017.07.17
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for producing puffed snack with excellent texture and solubility through pretreatment with superheated steam. More specifically, by producing the puffed snack by pretreating grain with superheated steam, it is possible to increase solubility in oral cavity and texture of the snack which is tough and hard, thereby enabling the production of puffed snack exhibiting excellent functionality such as taste, aroma, color, and texture.COPYRIGHT KIPO 2017본 발명은 과열수증기 전처리에 따른 조직감 및 용해성이 우수한 팽화스낵의 제조방법에 관한 것으로, 더욱 상세하게는 과열수증기(Superheated steam)를 이용하여 곡물을 전처리하여 팽화스낵을 제조함으로써, 거칠고 딱딱한 스낵의 조직감 및 구강 내 용해성을 향상시킬 수 있으며 맛, 향, 색, 조직감 등의 관능 특성이 매우 우수한 팽화스낵을 제조할 수 있다.
