KR101105388B1 - A process for the preparation of puffed cereal snack - Google Patents

Abstract

The present invention comprises a drying step of drying the whole grains as it is not ground to less than 12% moisture; Grinding the dried grains so that the diameter of the particles is 0.1 to 1 mm; A gelling step of melting and gelling the ground grains under conditions of temperature 100-150 ° C. and pressure 20-40 kg / cm ² ; And a puffing step of rapidly discharging the gelled grains at atmospheric temperature and atmospheric pressure to puff, a grain puffing snack prepared by the method, a grain prepared from the puffing snack, and the puffing snack Providing an instant care products containing a.

Description

 A process for the preparation of puffed cereal snack

The present invention relates to a method for producing a grain puff snack, and more particularly, to a method for producing a grain puff snack, which can be produced only with pure grains containing no nutrients during the manufacturing process.

The way to make snacks using grains is to make the flour into flour, knead it with water, and then fry it in oil or bake it with heat. However, the baked is too hard to eat and has a disadvantage of poor palatability, fried fried oil is a risk of rancidity due to the oil component, there is a problem that smells even if consumers try to patronize, often feel a disadvantage to eat.

Many people prefer it, not to fry it with round flat oil, which is not commercially available. Many people know that fry is made from pure rice, but in fact it is made from artificial rice (aka snack rice or wheat), which is made mainly from flour. 뻥 Frying artificial flavors are melted instantaneously by applying high temperature and high pressure for a short time, and then rapidly discharged to the outside to inflate several times. It is not possible to produce such hot fried rice because it is not spread by high temperature and high pressure, such as artificial flavors of flour components when a short time high temperature and high pressure, such as conventional steam frying machine due to the inherent characteristics of the rice possessed by rice. Also, no frying machines have been developed that can be spread instantaneously with only pure rice (or pure grain). Therefore, in the past, since Young Yongga manufactured the fried hot pot using very low wheat, there was a problem that it was difficult to produce the nutritious fried hot pot. In addition, the conventional splatter manufacturing method is a short time, but is manufactured by applying a high temperature of about 250 ℃ to 500 ℃, there is a problem that almost even the nutrients present in the wheat nutritious value is destroyed.

In addition, there was a conventional method for producing fried tempura using rice powder, but the viscosity of the rice was low, there was a problem that the shape is disturbed after molding (Korean Patent Publication 2007-0119886).

In addition, as a manufacturing method of a conventional puffed rice cake, a soaking step of rice called water, a grinding step of pulverizing soaked rice, kneading by adding water to the crushed rice, kneading with steam and then injection molding and injection, the injected material Drying step of drying, there is a method of manufacturing a puffing step of puffing the dried material to 5-12 atm at a high temperature of 150-230 ℃ (Korean Patent Registration 0808913). This method can produce a snack puffed only with rice, but the process is not only very complicated, but because the puffing is carried out at a high temperature of 150 ℃ or more, the nutrients present in the rice are destroyed and nutritionally disadvantageous.

In addition, Gangjeong, currently on the market, is made from wheat or raw steamed rice, which is made from wheat flour, and then mixed with starch syrup and sugar through frying or frying. There is a disadvantage that fat is generated.

Accordingly, the present inventors have been able to manufacture only pure rice (or grains), and as a result of studying a method for producing a puffed snack that can produce a puffed snack by a simple method without applying high temperature enough to destroy nutrients, The present invention has been completed by developing a method of preparing puffed snacks in which nutrients are not destroyed by gelling grains including rice at a low temperature of 100 to 150 ° C.

It is therefore an object of the present invention to provide a method for producing puffed snacks by a simple method with only pure grains without flour at relatively low temperatures.

Another object of the present invention is to provide a grain-puffed snack that has no nutrient destruction produced by the above production method.

Still another object of the present invention is to provide a gangjeong made of grain puffed snacks minimized nutrient destruction produced by the manufacturing method.

Still another object of the present invention is to provide an instant soybean product comprising a grain puff snack having no nutrient destruction produced by the above production method.

In order to achieve the above object,

A drying step of drying the whole grains as they are not ground to 12% or less of moisture;

A grinding step of grinding the dried grains into particles having a diameter of 0.1 to 1 mm;

A gelling step of melting and gelling the ground grains under conditions of temperature 100-150 ° C. and pressure 20-40 kg / cm ² ;

It provides a method of producing a grain puff snack comprising a puffing step of rapidly discharging the gelled grains to atmospheric temperature and atmospheric pressure.

In addition, the present invention provides a grain puffing snack prepared by the above production method.

The present invention also provides a steel tablet made of the puff snack.

The present invention also provides an instant multung product comprising the puff snack.

In addition, the present invention will be described in more detail.

According to the present invention, a method for preparing a grain puff snack is dried and pulverized, and then the pulverized grain powder is gelled at a relatively low temperature and high pressure as compared to a conventional method for preparing a puffed confectionery, and then at atmospheric temperature and atmospheric pressure. It is prepared by the step of puffing. Referring to the step-by-step method for producing a puff snack of the present invention.

First, a step of drying the uncrushed whole grains to 12% or less of moisture is performed.

As the whole grains, any grain for human consumption may be used. For example, brown rice, white rice, black rice, barley, soybean, crude, sorghum, oats, red beans, corn, or a combination thereof may be used. . The moisture content of the snack finally produced by the drying step is very low. In general, the moisture of the commercially available grains is 14.5% to 16.5%, and when the grains are dried to have a moisture content of 12% or less, the moisture content of the finally obtained puffing snack may be 1% or less. If the moisture content of all the snacks (sweets) is less than 6%, no insects are formed, and thus the moisture content of the final product can be made very low by the above drying step, making it possible to produce snacks having a long shelf life. will be. In addition, lowering the moisture content of the final product can produce a more crunchy and savory snack. The drying is preferably performed by indirect hot air rather than direct hot air. This is because indirect hot air can minimize the destruction of nutrients in grains during drying. Indirect hot air drying may be carried out using a commercially available indirect hot air dryer, for example, a circulating grain dryer or a tray dryer (an emerging company).

Then, a milling step is performed in which the dried grains are ground to particles of 0.1 to 1 mm in diameter.

The milling step may use any method known in the art to mill dry grains. The larger the size of the pulverized particles, the texture of the finally produced puffed snack is alive. The smaller the size of the pulverized particles, the softer the texture of the puffed snack is.

Then, a gelling step is performed in which the ground grains are melted and gelated under conditions of a temperature of 100-150 ° C. and a pressure of 20-40 kg / cm ² .

The ground grains may be melted to form a gel when present for 2-10 seconds under the same temperature and pressure. At this time, it is desirable to maintain the gelling conditions for a minimum amount of time to gel in order to minimize nutrient destruction. The gel does not have to be in a homogeneous form, but all may be melted, but some may not melt and remain in a solid state and some may be in molten form. The gelling step is performed at a temperature of 100-150 ° C., which is very low compared to the temperature used in the manufacture of conventional puff snacks. Therefore, the puffed snack prepared by the conventional method is mostly nutrients are destroyed during the manufacturing process, while the puffed snack prepared according to the manufacturing method of the present invention is highly nutritious compared to the conventional puffing snack because there is no destruction of nutrients.

Thereafter, a puffing step is performed in which the gelled grain is rapidly discharged to atmospheric temperature and atmospheric pressure to swell.

In the high temperature and high pressure state applied in the gelling step it is suddenly discharged under the atmospheric temperature and atmospheric pressure so that the gelled grains swell to form a puffing snack. The size of the puffed snack can be controlled by adjusting the amount of gelled grain discharged to the discharge port. For example, the discharged gelled product is discharged once by rotating the cutter by the cutter motor and adjusting the rotation speed of the cutter. You can control the size of the puff snack by controlling the amount of grain. In addition, the shape of the cross section of the puff snack may be varied by varying the shape of the cross section of the discharge port.

The method of manufacturing a puff snack of the whole grains of the present invention can be implemented using, for example, the device disclosed in Korea Patent Application No. 2007-00035152. Korean Patent Application No. 2007-00035152 is incorporated herein by reference in its entirety. Using the device, it is possible to continuously carry out the method for producing a puff snack according to the present invention.

The puffed snack prepared by the production method of the present invention may be enjoyed as a snack as it is, and the snack may be prepared in the form of gangjeong. Thus, in another aspect, the present invention provides a snack prepared by the method and a steel tablet made from the snack. The snack is a concept including conventional sweets, snacks, flakes and the like.

The method of preparing the steel tablets may be prepared by conventional manufacturing methods well known in the art. According to one embodiment, starch syrup or syrup is added to the small-sized snack prepared by the above method, evenly mixed, then widened to harden, and cut to a predetermined size.

Snacks prepared by the above method and gangjeong prepared with the snacks have a high nutritional value because there is no destruction of nutrients because the puffing is performed at a relatively low temperature in the manufacturing process compared to the manufacturing method of the conventional puffing snack. In addition, by a very simple method of grinding, gelling, and puffing of grains, it can be made into whole grains containing no flour, and there is no oxidation or deterioration because there is no grease processing to be fried in oil. It has the advantage that nutrients are not destroyed at all. Therefore, it is possible to prepare snacks and gangjeong with a variety of whole grains rich in nutrients to enjoy the nutritionally excellent grains very easily.

In addition, the puffed snack prepared by the manufacturing method of the present invention can be poured directly into the hot water to form the mullet. Therefore, according to another aspect of the present invention provides an instant multung product comprising a snack prepared by the method.

Soong Sok is usually made by boiling water and boiling it in a little carbonized rice attached to a rice cooker. It is one of many people's favorite drinks. However, there is a problem inevitably have to cook rice to manufacture soongung so that you can not enjoy drinking soot at all times. However, the puffed snack prepared by the method according to the present invention, when mixed with hot water of about 60 ° C. or more, can be immediately released and have a taste almost similar to that of soybean meal made at home. Therefore, it is preferable to use the Soong Soong product according to the present invention to simply enjoy Soong Soong at all times.

As described above, according to the method of the present invention, it is possible to prepare a puffed snack using only pure whole grains without using flour, and it is preferable because it can be prepared by simply using nutrients. That is, while being able to manufacture using a variety of nutritious grains, minimizing the destruction of nutrients in the manufacturing process it is possible to produce a puffed snacks with the maximum value of nutrition. In addition, the puffed snack prepared according to the method of the present invention can be released very well when mixed with water to make the mullet always eat.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for the understanding of the present invention, and the scope of the present invention is not limited by them in any sense.

Example 1 Preparation of Brown Rice Puffed Snacks (1)

The manufacturing method of the present invention was carried out using the apparatus disclosed in Korean Patent Application No. 2007-00035152, which is incorporated herein by reference in its entirety. An embodiment of the apparatus disclosed in Korean Patent Application No. 2007-00035152 is shown in FIGS. 1 to 3. 1 is a view for explaining a grain puffing apparatus according to an embodiment of the present invention, Figure 2 is an exploded perspective view of the motor, screw, cylinder, puffing unit shown in Figure 1, Figure 3 is a cross-sectional view of FIG.

First, 100 g of brown rice was dried using an indirect hot air dryer (circulating dryer, emerging company) to be 12% or less moisture. Then, 5 kg of brown rice 100 per unit time through the hopper (H) shown in Figure 1 through the grain inlet 33 of the cylinder 30 to the space formed by the screw 20 and the cylinder 30 Input. At this time, the diameter of the first screw was adjusted so that the tolerance ratio between the first screw spiral and the second screw spiral was 0.2 mm so that the diameter of the particles formed by grinding the brown rice was about 0.1 mm.

When the grain 100 was injected, the screw 20 was rotated by the motor 10 to move the injected brown rice 100 to the puffing portion 40 side. While the brown rice 100 moves on the puffing part 40 side, the brown rice 100 may rub against each other, and while the brown rice 100 rubs between the outer circumferential surface of the brown rice 100 and the screw 20 and the inner circumferential surface of the cylinder 30. , Friction heat was generated. The friction heat causes the brown rice 100 to move from the grain inlet 33 side to the puffing part 40 and into a gel state. At this time, the moisture in the brown rice 100 evaporates while the screw 20 and the cylinder are evaporated. The pressure of the space formed by 30 (hereinafter referred to as 'puffing space') also increased.

In the state of high temperature and high pressure, the brown rice 100 continued to move toward the puff part 40, the temperature of the puffing space was maintained at 125-135 ° C, and the pressure was maintained at 20-40 kg / cm ² . In this process, the screw groove 24 serves to prevent backflow of the water vapor into the grain inlet, which is formed by ring-shaped filling of the brown rice in the gel state in the screw groove 24, thereby forming a kind of wall so that the steam is brown rice. This is because backflow is prevented toward the inlet 33.

On the other hand, since steam cannot flow back due to the brown rice filled in the screw groove 24, water vapor in the puffing space is discharged through the brown rice discharge port 421, in which case the temperature in the puffing space is very high Since the rise will affect the efficiency of the puffing, the clamp 43, which needs to be discharged through a passage other than the grain outlet 421 when a predetermined pressure or more is to play this role. Since the clamp 43 is mechanically deformable, when the water vapor pressure in the puffing space is higher than the predetermined air pressure, the water vapor can be discharged into the minute gap between the main body 41 and the cover 42 by the water vapor. By this configuration, the temperature and pressure in the puffing space were maintained at 125-135 ° C., and the pressure could be kept constant at 20-40 kg / cm ² .

The brown rice 100 transferred to the cover 42 through the puffing space is discharged through the grain outlet 421. At this time, the atmospheric pressure is relatively low compared to the pressure in the puffing space, thereby expanding. When the puffed brown rice 200 is discharged through the grain outlet 421, it was cut to a length of about 40 mm by rotating the cutter 50 using the cutter motor 55.

Example 2: Preparation of White Rice Puffed Snacks

In Example 1, a brown rice puffing snack was prepared in the same manner as in Example 1, except that white rice was used instead of brown rice.

Example 3: Preparation of Black Rice Puffed Snacks

In Example 1, a black rice puffing snack was prepared in the same manner as in Example 1, except that black rice was used instead of white rice.

Example 4 Preparation of Barley Puff Snacks

In Example 1, barley puffing snacks were prepared in the same manner as in Example 1, except that barley was used instead of white rice.

Example 5: Preparation of Bean Puffed Snacks

In Example 1, a bean puff snack was prepared in the same manner as in Example 1, except that beans were used instead of white rice.

Example 6: Preparation of Puff Snack

In Example 1, when cutting the puffed snack by rotating the cutter 50 using the cutter motor 55, the length of the resulting snack is 7 mm, the same as in Example 1 To prepare a brown rice puffed snack. In addition, black rice puffing snack was prepared separately using black rice in the same manner.

Example 7 Preparation of Mixed Steel Tablets of Brown and Black Rice

Gangjeong was prepared using the brown rice puffing snack and black rice puffing snack prepared in Example 6. The ratio of the prepared brown rice puffing snacks and black rice puffing snacks was mixed at a ratio of 1: 1, added with brown rice syrup, mixed with hot water, and poured into a predetermined mold. Then, the finished product was stored or shipped in a sealed package after sensory inspection.

Example 8 Preparation of Instant Soot Products

The brown rice puffing snack prepared in Example 1 was packaged in a polyethylene bag at a dose of 30 g each to obtain an instant multung product.

1 is a view for explaining a grain puffing apparatus according to an embodiment for implementing the method of manufacturing a puffing snack of the present invention.

Figure 2 is an exploded perspective view of the motor, screw, cylinder, puffing unit shown in FIG.

3 is a cross sectional view of FIG. 2.

** Explanation of symbols for the main parts of the drawing **

10: motor 20: screw

21: first screw helix 22: second screw helix

23 thread connection 24 screw groove

30 cylinder 31 second cylinder helix

32: second cylinder helix 33: grain inlet

41: main body 411: first space part

412: second space part 42: cover

421: grain outlet 43: clamp

40: Puffing Unit

Claims (7)

A drying step of drying the whole grains as they are not ground to 12% or less of moisture; Grinding the dried grains so that the diameter of the particles is 0.1 to 1 mm; A gelling step of melting and pulverizing the ground grains for 2 seconds to 10 seconds under conditions of a temperature of 100-150 ° C. and a pressure of 20-40 kg / cm ² ; And And a puffing step of rapidly discharging the gelled grains at atmospheric temperature and atmospheric pressure to puff them. The method of claim 1, wherein the whole grains are white rice, brown rice, black rice, barley, soybean, crude, sorghum, oats, corn, or a combination thereof. The method of claim 1, wherein the whole grains are dried by indirect hot air in the drying step. delete Cereal puffing snacks prepared by the method according to any one of claims 1 to 3. Gangjeong prepared with a puff snack according to claim 5. An instant multling product comprising the puffing snack according to claim 5, wherein the mullet can be prepared by adding hot water of 60 ° C or higher.

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