The yellow pollack snack and its manufacturing method
The present invention relates to a dried pollack strip snack and a production method thereof. To this end, the production method comprises the following steps: (A) roasting dried pollack strips at 200-300°C for 1 to 8 minutes; (B) roasting the dried pollack strips roasted at 200-300°C and a sugar co...
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| creator | YOON, MIN SEOK SHIM, EUI HEON YANG, HYE JIN UM, MIN YOUNG CHO, SEUNG MOK KIM, JI YOUNG |
| description | The present invention relates to a dried pollack strip snack and a production method thereof. To this end, the production method comprises the following steps: (A) roasting dried pollack strips at 200-300°C for 1 to 8 minutes; (B) roasting the dried pollack strips roasted at 200-300°C and a sugar coating agent; and (C) cooling the dried pollack strips roasted with the sugar coating agent at 23-28°C, drying the same at 30-40°C for 50-70 minutes, and coating the dried pollack strips with the sugar coating agent. According to the present invention, it is possible to produce dried pollack strip snacks with excellent functionality while removing inherent unpleasant smell and flavor of dried pollack.
본 발명은 황태채 스낵 및 이의 제조방법에 관한 것으로 (A) 건조 황태채를 200 내지 300 ℃에서 1 내지 8분 동안 로스팅시키는 단계; (B) 200 내지 300 ℃의 온도에서 상기 로스팅된 건조 황태채와 당코팅제를 볶는 단계; 및 (C) 상기 당코팅제와 볶은 건조 황태채를 23 내지 28 ℃에서 식힌 후 30 내지 40 ℃에서 50 내지 70분 동안 건조시켜 황태채에 당코팅제를 코팅하는 단계;를 포함함으로써 황태 특유의 이미 및 이취를 제거하면서 관능성이 우수한 황태스낵을 제공할 수 있다. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20180064174A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20180064174A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20180064174A3</originalsourceid><addsrcrecordid>eNrjZDANyUhVqEzNyckvVyjIz8lJTM5WKM4DkYl5KQqZJcUKuYl5pWmJySWlRZl56Qq5qSUZ-Sk8DKxpiTnFqbxQmptB2c01xNlDN7UgPz61uCAxOTUvtSTeO8jIwNDCwMDMxNDcxNGYOFUAElIuBQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>The yellow pollack snack and its manufacturing method</title><source>esp@cenet</source><creator>YOON, MIN SEOK ; SHIM, EUI HEON ; YANG, HYE JIN ; UM, MIN YOUNG ; CHO, SEUNG MOK ; KIM, JI YOUNG</creator><creatorcontrib>YOON, MIN SEOK ; SHIM, EUI HEON ; YANG, HYE JIN ; UM, MIN YOUNG ; CHO, SEUNG MOK ; KIM, JI YOUNG</creatorcontrib><description>The present invention relates to a dried pollack strip snack and a production method thereof. To this end, the production method comprises the following steps: (A) roasting dried pollack strips at 200-300°C for 1 to 8 minutes; (B) roasting the dried pollack strips roasted at 200-300°C and a sugar coating agent; and (C) cooling the dried pollack strips roasted with the sugar coating agent at 23-28°C, drying the same at 30-40°C for 50-70 minutes, and coating the dried pollack strips with the sugar coating agent. According to the present invention, it is possible to produce dried pollack strip snacks with excellent functionality while removing inherent unpleasant smell and flavor of dried pollack.
본 발명은 황태채 스낵 및 이의 제조방법에 관한 것으로 (A) 건조 황태채를 200 내지 300 ℃에서 1 내지 8분 동안 로스팅시키는 단계; (B) 200 내지 300 ℃의 온도에서 상기 로스팅된 건조 황태채와 당코팅제를 볶는 단계; 및 (C) 상기 당코팅제와 볶은 건조 황태채를 23 내지 28 ℃에서 식힌 후 30 내지 40 ℃에서 50 내지 70분 동안 건조시켜 황태채에 당코팅제를 코팅하는 단계;를 포함함으로써 황태 특유의 이미 및 이취를 제거하면서 관능성이 우수한 황태스낵을 제공할 수 있다.</description><language>eng ; kor</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180614&DB=EPODOC&CC=KR&NR=20180064174A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180614&DB=EPODOC&CC=KR&NR=20180064174A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YOON, MIN SEOK</creatorcontrib><creatorcontrib>SHIM, EUI HEON</creatorcontrib><creatorcontrib>YANG, HYE JIN</creatorcontrib><creatorcontrib>UM, MIN YOUNG</creatorcontrib><creatorcontrib>CHO, SEUNG MOK</creatorcontrib><creatorcontrib>KIM, JI YOUNG</creatorcontrib><title>The yellow pollack snack and its manufacturing method</title><description>The present invention relates to a dried pollack strip snack and a production method thereof. To this end, the production method comprises the following steps: (A) roasting dried pollack strips at 200-300°C for 1 to 8 minutes; (B) roasting the dried pollack strips roasted at 200-300°C and a sugar coating agent; and (C) cooling the dried pollack strips roasted with the sugar coating agent at 23-28°C, drying the same at 30-40°C for 50-70 minutes, and coating the dried pollack strips with the sugar coating agent. According to the present invention, it is possible to produce dried pollack strip snacks with excellent functionality while removing inherent unpleasant smell and flavor of dried pollack.
본 발명은 황태채 스낵 및 이의 제조방법에 관한 것으로 (A) 건조 황태채를 200 내지 300 ℃에서 1 내지 8분 동안 로스팅시키는 단계; (B) 200 내지 300 ℃의 온도에서 상기 로스팅된 건조 황태채와 당코팅제를 볶는 단계; 및 (C) 상기 당코팅제와 볶은 건조 황태채를 23 내지 28 ℃에서 식힌 후 30 내지 40 ℃에서 50 내지 70분 동안 건조시켜 황태채에 당코팅제를 코팅하는 단계;를 포함함으로써 황태 특유의 이미 및 이취를 제거하면서 관능성이 우수한 황태스낵을 제공할 수 있다.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDANyUhVqEzNyckvVyjIz8lJTM5WKM4DkYl5KQqZJcUKuYl5pWmJySWlRZl56Qq5qSUZ-Sk8DKxpiTnFqbxQmptB2c01xNlDN7UgPz61uCAxOTUvtSTeO8jIwNDCwMDMxNDcxNGYOFUAElIuBQ</recordid><startdate>20180614</startdate><enddate>20180614</enddate><creator>YOON, MIN SEOK</creator><creator>SHIM, EUI HEON</creator><creator>YANG, HYE JIN</creator><creator>UM, MIN YOUNG</creator><creator>CHO, SEUNG MOK</creator><creator>KIM, JI YOUNG</creator><scope>EVB</scope></search><sort><creationdate>20180614</creationdate><title>The yellow pollack snack and its manufacturing method</title><author>YOON, MIN SEOK ; SHIM, EUI HEON ; YANG, HYE JIN ; UM, MIN YOUNG ; CHO, SEUNG MOK ; KIM, JI YOUNG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20180064174A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2018</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YOON, MIN SEOK</creatorcontrib><creatorcontrib>SHIM, EUI HEON</creatorcontrib><creatorcontrib>YANG, HYE JIN</creatorcontrib><creatorcontrib>UM, MIN YOUNG</creatorcontrib><creatorcontrib>CHO, SEUNG MOK</creatorcontrib><creatorcontrib>KIM, JI YOUNG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YOON, MIN SEOK</au><au>SHIM, EUI HEON</au><au>YANG, HYE JIN</au><au>UM, MIN YOUNG</au><au>CHO, SEUNG MOK</au><au>KIM, JI YOUNG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>The yellow pollack snack and its manufacturing method</title><date>2018-06-14</date><risdate>2018</risdate><abstract>The present invention relates to a dried pollack strip snack and a production method thereof. To this end, the production method comprises the following steps: (A) roasting dried pollack strips at 200-300°C for 1 to 8 minutes; (B) roasting the dried pollack strips roasted at 200-300°C and a sugar coating agent; and (C) cooling the dried pollack strips roasted with the sugar coating agent at 23-28°C, drying the same at 30-40°C for 50-70 minutes, and coating the dried pollack strips with the sugar coating agent. According to the present invention, it is possible to produce dried pollack strip snacks with excellent functionality while removing inherent unpleasant smell and flavor of dried pollack.
본 발명은 황태채 스낵 및 이의 제조방법에 관한 것으로 (A) 건조 황태채를 200 내지 300 ℃에서 1 내지 8분 동안 로스팅시키는 단계; (B) 200 내지 300 ℃의 온도에서 상기 로스팅된 건조 황태채와 당코팅제를 볶는 단계; 및 (C) 상기 당코팅제와 볶은 건조 황태채를 23 내지 28 ℃에서 식힌 후 30 내지 40 ℃에서 50 내지 70분 동안 건조시켜 황태채에 당코팅제를 코팅하는 단계;를 포함함으로써 황태 특유의 이미 및 이취를 제거하면서 관능성이 우수한 황태스낵을 제공할 수 있다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | The yellow pollack snack and its manufacturing method |
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