KR101402044B1 - Process for preparing pretzel snack - Google Patents

Abstract

The present invention relates to a method for preparing pretzel snacks and, more specifically, to a method for preparing pretzel snacks manufactured by using enriched flour, corn syrup, etc. so as to match the taste of consumers and pretzel snacks manufactured by the same method. Pretzel snacks having excellent tastes and chewy texture can be provided by using a pretzel pre-mix composition.

Description

{Process for preparing pretzel snack}

The present invention relates to a method for producing pretzel, and more particularly, to a method for manufacturing a pretzel according to consumer's preference using reinforced flour and corn syrup, and a pretzel produced by the method.

Pretzels began making cookies in Germany or Alsace for the first time. Cut the long dough into a loose knot. First, slice it slightly in water, and then egg it on top of it to make it lusty and bake it with a little salt. Pretzel is usually served with a side dish of beer. Soft pretzels can be easily picked up at the handcart booths of many Western metropolises, usually with mustard on warm sweets. Dark reddish brown hard-pretzels, with a variety of shapes and soft tastes, such as knots or sticks, are manufactured in the United States and other countries and sold in many locations.

Korean Patent Laid-Open Publication No. 10-2011-0068684 (June 22, 2011) discloses bamboo shoots and a method for manufacturing the bamboo shoots. The method includes the steps of mixing wheat flour, sugar, eggs, margarine, A kneading step of mixing the salt and baking powder with water and kneading to obtain a kneaded product; Bamboo shoot preparation and chopping preparation step; Mixing the bamboo shoots with red beans to form bovine beef; And a baking step of injecting the outer skin kneaded product and the cow into a mold and baking the inside of the outer shell with the cow filled mold.

1. Korean Patent Publication No. 10-2011-0068684 (June 22, 2011)

The inventors of the present invention have made intensive studies to produce pretzel confectionery having a high flavor and excellent texture. As a result, the present inventors have produced pretzel cookies as described below. As a result, the present inventors have found that this is superior to conventional ones in taste and texture, The present invention has been completed.

Accordingly, an object of the present invention is to provide, in one aspect, a pretzel pasty premix composition comprising 97.5 to 98.5% by weight of fortified flour, 0.5 to 1.5% by weight of malt extract and 0.5 to 1.5% by weight of an inflator have.

An object of the present invention is, in a further aspect,

A raw material inspection step (S110) of checking whether or not each raw material is abnormal,

A kneading step (S120) in which the pretzel pasty premix composition is mixed with water and kneaded, the kneading step (S120), the kneading step (S120), the kneading step

An extrusion step (S130) of extruding the dough using an extruder or a continuous mixer,

A molding step (S140) of molding the extruded dough into a predetermined shape,

A baking step (S150) of baking the dough formed at a predetermined size at a temperature of 100 to 300 DEG C for 3 minutes to 20 minutes,

A crushing step (S160) of crushing the pieces baked by baking by physical impact in a predetermined size or irregular size,

A seasoning step (S170) of seasoning the ground flakes with one or more components selected from the group consisting of flavors, colors, seasonings, cheese, oil, powder and garlic,

An aging step (S180) of drying and aging the seasoned baked pieces at a temperature of room temperature to 90 DEG C for 5 minutes to 12 hours, and

And a packing step (S190) of packing the aged pretzel sweets on a predetermined unit basis.

The pretzel according to the present invention can be prepared by seasoning pretzel premixes as described above, so that it is not only excellent in taste and texture but also can be adapted to various consumers' tastes.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for a method of manufacturing a pretzert cooker according to an embodiment of the present invention; FIG.
2 is a schematic view showing an example of a molding form of a pretzel according to the present invention;
Fig. 3 is a schematic view showing an example of a molding form of a pretzel according to the present invention; Fig.
Figure 4 is a photograph of a pretzel cake prepared by the method of the present invention.

In one aspect, the present invention provides a pretzel pasty premix composition comprising 97.5 to 98.5% by weight of fortified flour, 0.5 to 1.5% by weight of malt extract, and 0.5 to 1.5% by weight of an expanding agent.

By providing the premixes of the pretzels as a unit as described above, it is possible to provide a manufacturing standard of the pretzels by processing the seasonings according to the consumer's preference and sanitizing the vacuum packaging with a certain capacity.

Thus, the pretzel confectionery premix produced according to the present invention can be purchased at a general retail store or supplied through a distribution network.

According to another aspect of the present invention,

A raw material inspection step (S110) of checking whether or not each raw material is abnormal,

A kneading step (S120) in which the pretzel pasty premix composition is mixed with water and kneaded, the kneading step (S120), the kneading step (S120), the kneading step

An extrusion step (S130) of extruding the dough using an extruder or a continuous mixer,

A molding step (S140) of molding the extruded dough into a predetermined shape,

A baking step (S150) of baking the dough formed at a predetermined size at a temperature of 100 to 300 DEG C for 3 minutes to 20 minutes,

A crushing step (S160) of crushing the pieces baked by baking by physical impact in a predetermined size or irregular size,

A seasoning step (S170) of seasoning the ground flakes with one or more components selected from the group consisting of flavors, colors, seasonings, cheese, oil, powder and garlic,

An aging step (S180) of drying and aging the seasoned baked pieces at a temperature of room temperature to 90 DEG C for 5 minutes to 12 hours, and

And a packaging step (S190) of packing the aged pretzels into a predetermined unit.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process diagram for a method of manufacturing a pretzertack machine according to an embodiment of the present invention. Fig.

As shown in FIG. 1, the pretzel manufacturing method according to the present invention includes a raw material inspection step S110, a kneading step S120, an extrusion step S130, a molding step S140, a baking step S150, A step S160, a seasoning step S170, an aging step S180, and a packaging step S190.

First, in the raw material inspecting step (S110), the presence or absence of abnormality of each raw material is checked so that there is no defect in the quality of the product.

Next, in a dough step (S120), a pretzel pasty premix composition containing 97.5 to 98.5% by weight of reinforced flour, 0.5 to 1.5% by weight of malt extract and 0.5 to 1.5% by weight of an expanding agent is mixed with water and sufficiently kneaded to form a dough. The dough can be carried out in a conventional kneader. At this time, the amount of water is preferably mixed in a weight ratio of premix: water of 3 to 8: 1, preferably about 5: 1.

The enhanced flour is wheat flour, niacin (niacin, nicotinic acid), reduced iron, thiamine nitrate (thiamin mononitrate, vitamin B _1), riboflavin (riboflavin, vitamin B ₂₎ and comprises a folic acid (foric acid), their mixing ratio are parts by weight It is preferable that wheat flour is 97.50 to 98.3, niacin 0.10 to 0.12, reduced iron 0.08 to 0.10, thiamine nitrate 0.009 to 0.02, riboflavin 0.009 to 0.02, and folic acid 0.009 to 0.02.

In addition, the leavening agent includes sodium bicarbonate, ammonium bicarbonate and yeast, most preferably mixed at a weight ratio of 1: 1: 2.

When the mixer is mixed by rotating it at low speed, it may be desirable to mix the components to obtain a substantially homogeneous extruding dough for about 7 minutes to about 10 minutes at about 20 rpm to about 40 rpm in a mixer .

Subsequently, in the extrusion step (S130), the dough is extruded using an extruder or a continuous mixer.

The higher the pressure at the time of extrusion, the smaller the degree of expansion during subsequent baking or frying, and the texture of crackers or snacks becomes harder. Therefore, extrusion is preferably performed at a pressure of less than about 120 psig, preferably less than about 100 psig, and most preferably from about 20 psig to about 60 psig to extrude the pretzel having a crisp or crunchy texture.

In the forming step S140, the extruded dough is shaped into a certain shape, for example, but not limited to, a heart shape, a bicycle wheel shape, a (hollow) tube or the like. To this end, it may be appropriate to push and extrude the extrudate with a roller and then cut and form using a shaping knife.

Fig. 2 shows a wagon wheel-shaped pretzel molding, and Fig. 3 shows the shape of a hollow tube.

Subsequently, in the baking step (S150), the dough molded to a predetermined size is crushed by a conventional conveyor belt or is crushed into a conventional oven such as a gasified convection oven or band oven for baking of crunchy pretzels, Crispy frying can be transferred to a fryer for frying into snacks.

The baking temperature may be in the range of about 100 to 300 DEG C, preferably 130 to 180 DEG C, and the baking time may be adjusted in accordance with the conveyor But it is preferably 3 minutes to 20 minutes, and most preferably 10 minutes.

In the crushing step (S160), the pieces baked by the baking are crushed by a physical impact in a size that is easy for consumers to eat, a certain size, or an irregular size. In this process, the crushing is enough that the pieces are large enough for the consumer to chew, and need not be too small. Fig. 4 is a photograph of a pretzel produced by the method of the present invention. Fig. 4 shows an example of a crushed form in a size suitable for ingestion.

In the seasoning step (S170), various seasoning materials are treated in order to impart distinctive taste to pretzels, and at least one ingredient selected from the group consisting of fragrances, dyes, seasonings, cheese, oil, .

Representative ingredients that may be used include, but are not limited to, barbecue, sour cream, chives, onion, garlic, butter, salt, vinegar, honey mustard, ranch, bacon, chicken, beef, cheese, Savory flavor; Sweet taste of sweet potato, peanut butter, banana nut, apple pie, honeybee, shortbread, butter toffee, cocoa crunch, chocolate chip, honey nuts, oatmeal raisins and vanilla crunch flavor flavor); Cookies, nuts and seeds, vanilla, and chocolate products, dried vegetable flakes and herb flakes such as pepper, basil, thyme, peppermint, dried tomatoes and parsley flakes, seasoning flakes, fruit flakes, and the like.

Examples of the addition of cheese include, but are not limited to, Parmesan cheese, Romano cheese, Cheddar cheese, Swiss cheese, Muenster cheese, Mozzarella cheese, Pepper Jack Cheese, Provolone Cheese, Asiago Cheese, Fontina Cheese, Gorgonzola Cheese, Blue Cheese, Monterrey Jack, Pepper Jack Cheese, ≪ / RTI > and the like, and any combination thereof.

Subsequently, in the aging step (S180), the seasoned baked pieces are dried and aged at a temperature of room temperature to 90 DEG C for 5 minutes to 12 hours.

It can be dried and aged using conventional heating or drying equipment such as a conventional convection oven or dryer, rotary drum dryer, or multi-pass dryer / chiller.

In the packing step (S190), the pretzel cake crushed by the aging can be stored and distributed in a predetermined unit.

The pretzel according to the present invention is prepared so that it can enjoy pretzel cookies by seasoning according to the taste of Koreans, and it can be divided and packed for 1-5 servings.

Hereinafter, the present invention will be described in more detail with reference to examples. However, it should be understood that the present invention is not limited by the following examples, and various modifications and changes may be made without departing from the scope of the present invention.

Example 1: Preparation of pretzel confectionery

Ingredients were carefully selected, and 977.7 g of wheat flour, 1.1 g of niacin, 0.9 g of reduced iron, 0.1 g of thiamine nitrate, 0.1 g of riboflavin, 0.1 g of folic acid, 10 g of barley malt extract, 10 g of swelling agent and 200 ml of water were mixed and rotated at 40 rpm in a kneader Kneaded for 10 minutes and then extruded at a pressure of 30 psig using a continuous mixer to obtain a cylindrical extrudate having a diameter of 15 mm and immediately rolled to a thickness of about 10 mm using a roller, And baked in a baking oven on a conveyer belt maintained at a temperature of 150 캜 for 10 minutes to crush the mixture into a size of 10 to 30 mm. After the seasoning treatment, the seasoned baked pieces were dried and aged at room temperature for 10 hours to prepare a pretzel cake. The resulting pasty cake was mixed with 85 g of a mixture of the palm oil and the Cheddar seasoning powder Respectively. Nutritional information per 85 g was measured as follows.

 ingredient  content  Calorie  383.3  Calories in fat  22.5  Total fat (g)  2.5  Saturated fat (g)  0.4  Polyunsaturated Fat (g)  1.1  Unsaturated fat (g)  0.7  Trans fats (g)  0  Cholesterol (mg)  0  Sodium (mg)  1138.7  Potassium (mg)  111.9  Total carbohydrate (g)  90.9  Dietary fiber (g)  2.9  Sugar (g)  1.7  Protein (g)  9.2  Vitamin A (IU)  24.9  Vitamin C (mg)  0.29  Calcium (mg)  27.9  Iron (mg)  4.7

Examples 2 to 6: Preparation of pretzel confectionery

The pretzel was prepared in the same manner as in Example 1 except that the content of the material was varied as shown in Table 2 below.

    ingredient Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Fortified flour  975g  977g  980g  983g  985g  950 g Malt extract   15g    8g   15g    8g    5g   30g Swelling agent   10g   15g    5g    9g   10g   20g

Test Example 1: Evaluation Test

The items of appearance, taste and preference of the pretzel obtained in Examples 1 and 3 and Comparative Example 1 were subjected to a sensory test by 20 inspectors and a commercially available product (product of S Company) was used. The results of the sensory evaluation were averaged out by 5 points for excellent, 4 points for excellent, 3 points for normal, 2 points for bad and 1 point for very bad, Respectively.

Example 1 Example 3 Comparative Example 1 Commercial product Exterior 4.15 ± 0.3 4.2 ± 0.3 2.1 ± 0.8 3.6 ± 0.2 flavor 4.3 ± 0.5 4.3 ± 0.2 2.3 ± 0.1 4.1 ± 0.7 Likelihood 3.9 ± 0.7 4.0 ± 0.4 1.8 ± 0.3 3.4 ± 0.5

As a result of the sensory evaluation results, in the case of the appearance of sensory evaluation, the highest score was obtained in Example 3, 4.2, and the taste was the best in Examples 1 and 3 and the products in the market were 4.3 and 4.1, respectively. In the case of preference degree, the highest score was 4.0 in Example 3. As a result, the products of Examples 1 and 3 of the present invention exhibited a remarkably superior reaction to those of Comparative Examples.

Claims (8)

delete delete delete A raw material inspection step (S110) of checking whether or not each raw material is abnormal,
A kneading step (S120) of kneading the pretzel premix composition containing 97.5 to 98.5% by weight of reinforced flour, 0.5 to 1.5% by weight of malt extract and 0.5 to 1.5% by weight of an expanding agent,
An extrusion step (S130) of extruding the dough using an extruder or a continuous mixer,
A molding step (S140) of molding the extruded dough into a predetermined shape,
A baking step (S150) of baking the dough formed at a predetermined size at a temperature of 100 to 300 DEG C for 3 minutes to 20 minutes,
A crushing step (S160) of crushing the pieces baked by baking by physical impact in a predetermined size or irregular size,
A seasoning step (S170) of seasoning the ground flakes with one or more components selected from the group consisting of flavors, colors, seasonings, cheese, oil, powder and garlic,
An aging step (S180) of drying and aging the seasoned baked pieces at a temperature of room temperature to 90 DEG C for 5 minutes to 12 hours, and
And a packaging step (S190) of packing the aged pretzels into a predetermined unit, wherein the fortified flour includes flour, niacin, reduced iron, thiamine nitrate, riboflavin and folic acid. 5. The method of claim 4, wherein the mixing ratio of the premix composition and water in the kneading step is a weight ratio of premix: water of 3 to 8: 1. 5. The method of claim 4, wherein the kneading step is performed at about 20 rpm to about 40 rpm for about 7 minutes to about 10 minutes. 5. The method of claim 4, wherein the pressure in the extrusion step is from 20 psig to 60 psig. 5. The method of claim 4, wherein the swelling agent is sodium bicarbonate, ammonium bicarbonate, and yeast mixed at a weight ratio of 1: 1: 2.

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