KR101178618B1 - Cereal composition without colorant and preparation method of cereal - Google Patents

Abstract

The present invention is based on the total weight of the cereal composition, brown rice 35-45% by weight, corn 10-15% by weight, barley 1-3% by weight, germinated brown rice 0.5-1.0% by weight, white milk 0.3-1.0% by weight, indigestible maltodextrin A core layer comprising 6 to 8% by weight, seaweed calcium 0.5 to 1.5% by weight, and brown sugar 1 to 3% by weight; And coated on the surface of the core layer, based on the total weight of the cereal composition, from 3 to 6% by weight of whole milk powder, 0.3 to 0.7% by weight caramel sugar syrup, 11 to 33% by weight sugar, 1-3% by weight of fructo oligosaccharides, And it relates to a cereal composition and a method for producing the same comprising a surface layer comprising 0.3 to 1% by weight of salt.

Description

Colorless cereal composition and preparation method of cereals {Cereal composition without colorant and preparation method of cereal}

The present invention relates to cereal compositions and methods of making cereals.

Cereals developed as a snack or meal replacement means grains that are processed without being cooked and eaten with milk. The cereals may be prepared by extrusion expansion, milking, extrusion, or the like. Recently, in order to simplify the process, continuity of production, and diversification of products, a lot of cereals are manufactured by extrusion molding.

On the other hand, in recent years, cereals have been added products containing food additives, such as dried fruits, dried nuts, pigments and flavorings in order to artificially add more than a variety of grains and nutritional ingredients such as vitamins, iron, calcium, or improve the palatability It is mainstream and its consumption is gradually increasing. In particular, products such as caramel cereals are mostly products containing food additives such as caramel color and brown sugar (containing caramel color) in order to increase consumer preference. These food additives can cause dissatisfaction for consumers seeking well-being.

It is an object of the present invention to provide a cereal composition which does not add a separate colorant.

An object of the present invention is to provide a cereal having excellent texture and organoleptic properties by incorporating sugars in the early stage of the manufacturing method of cereal.

It is also an object of the present invention to provide a method for manufacturing cereals whose size can be adjusted by the content of brown sugar contained in the core layer rather than the molding machine.

The present invention is based on the total weight of the cereal composition, brown rice 35-45% by weight, corn 10-15% by weight, barley 1-3% by weight, germinated brown rice 0.5-1.0% by weight, white milk 0.3-1.0% by weight, indigestible maltodextrin A core layer comprising 6 to 8% by weight, seaweed calcium 0.5 to 1.5% by weight, and brown sugar 1 to 3% by weight; And coated on the surface of the core layer, based on the total weight of the cereal composition, from 3 to 6% by weight of whole milk powder, 0.3 to 0.7% by weight caramel sugar syrup, 11 to 33% by weight sugar, 1-3% by weight of fructo oligosaccharides, And a surface layer comprising 0.3 to 1% by weight of salt.

According to one embodiment, the saccharide is preferably brown sugar or oligosaccharide.

The present invention is based on the total weight of the cereal composition, brown rice 35-45% by weight, corn 10-15% by weight, barley 1-3% by weight, germinated brown rice 0.5-1.0% by weight, white milk 0.3-1.0% by weight, indigestible maltodextrin Forming a first mixture comprising 6-8% by weight, 0.5-1.5% by weight of seaweed calcium, and 1-3% by weight of brown sugar; Forming a core layer by puffing and molding the first mixture; Regarding the total weight of the cereal composition, 3 to 6% by weight of whole milk powder, 0.3 to 0.7% by weight of caramel sugar syrup, 11 to 33% by weight of sugar, 1-3% by weight of fructo oligosaccharide, and 0.3 to 1% by weight of salt Forming a second mixture; And coating the second mixture on the surface of the core layer to form a coating layer.

According to one embodiment, it is preferable to further include coarsely pulverizing the first mixture.

According to one embodiment, the step of forming the second mixture is to form a sugar solution by mixing the sugars, the salt and water, and to form a mixture of the whole milk powder, caramel sugar syrup and fructo oligosaccharides in the sugar solution desirable.

Cereals prepared with the cereal composition according to the present invention do not use a separate food additive for artificial coloring and texture improvement, so that consumers can obtain trust. In addition, the cereal prepared with the cereal composition according to the present invention can improve the texture by initially formulating some of the sugars in cereal forming. In the method of manufacturing cereal according to the present invention, the size of the molded product can be adjusted by the content of food raw material, ie, brown sugar, without using a separate facility for controlling the size of the molded product. For this reason, the manufacturing method of the cereal according to the present invention can also reduce the manufacturing cost, it is possible to provide consumers with cheap and excellent cereals.

Hereinafter, the present invention will be described in detail.

The cereal composition of the present invention comprises a core layer and a surface layer.

The core layer is based on the total weight of the cereal composition, brown rice 35-45% by weight, corn 10-15% by weight, barley 1-3%, germinated brown rice 0.5-1.0% by weight, white white 0.3-1.0% by weight, indigestible maltose 6-8% by weight of dextrin, 0.5-1.5% by weight of seaweed calcium, and 1-3% by weight of brown sugar.

When the brown rice, corn, barley, germinated brown rice, and white milk satisfies the above-mentioned content, it is possible to provide a cereal having excellent sensory characteristics such as taste, aroma, texture, as a whole. Outside the above range, it is difficult to balance the nutrition, and it is difficult for the manufacturing process such as puffing and molding to proceed smoothly. Especially in the case of corn content, it greatly affects the manufacturing process such as puffing and molding.

The indigestible maltodextrin is a maltodextrin that is difficult for humans to digest, has a sweetness of about 15% of sugar and contains more than 90% of dietary fiber. Outside the above range, the organoleptic properties such as taste and texture are not good and molding is not properly performed during processing.

The seaweed calcium is extracted from the seaweed, the seaweed is preferably used red seaweed such as seaweed, aquatic field, coral reef, coral. The seaweed is preferably used to contain abundant minerals, more preferably 32% by weight or more calcium content.

If the algae calcium is out of the above-described range, sensory characteristics such as taste and texture of the cereal composition are lowered, and it is difficult to balance nutrition.

If the brown sugar is included in less than the above range, the cereal does not have a crispy texture and adequate sweetness. When it exceeds the above-mentioned range, a cereal will have a hard texture, the size will also become small, and texture will fall.

The surface layer included in the cereal composition of the present invention is coated on the surface of the core layer, based on the total weight of the cereal composition, 3 to 6% by weight of whole milk powder, 0.3 to 0.7% by weight caramel sugar syrup, 11 to 33% by weight sugar , 1 to 3% by weight of fructo oligosaccharides, and 0.3 to 1% by weight of salt.

When the whole milk powder satisfies the above range, it is possible to provide a cereal composition having excellent nutritional and organoleptic properties.

The caramel sugar syrup is heat-treated at a high temperature (180 ~ 230 ℃) by adding purified water to the sugar, it can give the caramel unique taste and color to the cereal without additional additives. When the caramel sugar syrup is included in less than the above-mentioned range, an appropriate color is not expressed, resulting in poor texture. If it is included beyond the above-mentioned range, the color of the cereal becomes darker, a unique taste is added, and the cereal hardly has desirable sensory characteristics.

The saccharide is not particularly limited as long as it is used in the art, but is preferably one selected from the group consisting of brown sugar, oligosaccharides, and mixtures thereof. If the saccharides do not satisfy the above-mentioned range, the organoleptic properties and coating power are lowered.

The salt is not particularly limited as long as it is used in the art, but may be used one or two or more selected from the group consisting of refined salt, roasted salt and bamboo salt.

The cereal composition of the present invention is not particularly limited as long as the cereal is manufactured by a method used in the art, but for example, the cereal may be manufactured by the following manufacturing method.

The method for preparing cereal according to the present invention is based on the total weight of the cereal composition, brown rice 35 ~ 45% by weight, corn 10 ~ 15% by weight, barley 1 ~ 3% by weight, germinated brown rice 0.5 ~ 1.0% by weight, white milk 0.3 ~ 1.0 weight Forming a first mixture comprising%, 6-8% by weight of indigestible maltodextrin, 0.5-1.5% by weight of seaweed calcium, and 1-3% by weight of brown sugar;

Forming a core layer by puffing and molding the first mixture;

Regarding the total weight of the cereal composition, 3 to 6% by weight of whole milk powder, 0.3 to 0.7% by weight of caramel sugar syrup, 11 to 33% by weight of sugar, 1-3% by weight of fructo oligosaccharide, and 0.3 to 1% by weight of salt Forming a second mixture; And

Coating the second mixture on the surface of the core layer to form a coating layer.

In the forming of the first mixture, it is preferable to first mix grains of brown rice, corn, barley, germinated brown rice and white milk, and then to mix indigestible maltodextrin, seaweed calcium and brown sugar.

This is because raw materials such as indigestible maltodextrin, seaweed calcium, brown sugar, and the like are fine powders, so it is more preferable to mix the grains first after mixing so that the grains can be evenly mixed with the grains. In addition, the size of the core layer to be formed later can be adjusted according to the content of brown sugar.

Also, after the forming of the first mixture, the method may further include coarsely pulverizing the first mixture. Due to the coarsely crushing of the first mixture, the first mixture is finely granulated (2.54 mm or less), whereby mixed grains and indigestible maltodextrins are evenly mixed and uniform in size. In addition, nutrients can be evenly distributed and distributed.

Forming the core layer is preferably using an extrusion molding machine. In more detail, after the initial temperature of the extrusion molding machine is set to 100 ° C or more and preheated for 15 to 20 minutes, the first mixture is added to puff at 70-80 ° C and molded. At this time, the form of the core layer is not particularly limited as long as it is a form used in the art, it is preferable that the shape of a circle, oval, stick, ring. The core layer preferably has a longitudinal length of 0.8 to 1.0 cm. When the above range is satisfied, ingestion is facilitated.

In the forming of the second mixture, first, sugars, fructo oligosaccharides, salt and 1/2 of water of sugar are mixed to form a sugar solution, and then the powdered milk powder and caramel sugar syrup are preferably formed by mixing. .

It is preferable that the said water is purified water. The water is suitably 1/2 of the saccharide, but if the added water is too much, the moisture of the product increases, so that the drying time is long and the moldings may be aggregated together to form a hard texture. In addition, when there is too little water added, a saccharide will not melt | dissolve.

The forming of the surface layer may be performed by putting the core layer into a coating machine, slowly spraying the second mixture on the wall of the coater so as not to directly contact the core layer, and then slowly rotating the coater while blowing hot air. Do. When the core layer is formed by the above-described method, cereals having a uniformly distributed and distributed nutrient and color in cereals can be produced.

The method of preparing cereal according to the present invention may further include washing, drying and removing foreign substances of the components constituting the first mixture before the forming of the first mixture. When drying the first mixture, it is preferable that the water content is 8 to 12% by weight.

The method of manufacturing cereals according to the present invention may further include removing foreign matter from the finished cereal. Among the foreign materials, the metal foreign material is preferably selected by passing through a metal discriminator.

Cereals prepared by the method for preparing cereals according to the present invention are preferably packed with nitrogen.

Cereals prepared with the cereal composition according to the present invention do not use a separate food additive for artificial coloring and texture improvement, so that consumers can obtain trust. In addition, the cereal prepared with the cereal composition according to the present invention can improve the texture by initially formulating some of the sugars in cereal forming. The method of manufacturing cereal according to the present invention is possible to control the size of the molding by the content of food raw material, that is, brown sugar, without using a separate equipment for controlling the size of the molding. For this reason, according to the manufacturing method of the cereal according to the present invention, the manufacturing cost can be reduced, and it is possible to provide consumers with cheap and excellent cereal.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples.

Example 1: Preparation of Cereals

Fresh rice, corn, barley, germinated brown rice, and white rice, which were harvested during the year without disease, were provided. After washing three times the washing and removing the foreign matter through a washing machine, and dried to a water content of 10% by weight.

The dried fresh grains were mixed in a pulverizer so as to be mixed with raw materials other than grains to be described later so that the particle size was 2.54 mm or less. At this time, in the case of corn, before milling was used to grind in advance to be similar to the size of other grains.

Brown rice, corn, barley, germinated brown rice, and white pollack contained in the dried fresh cereals were included as 42.97 wt%, 13.1 wt%, 1.21 wt%, 0.64 wt%, and 0.45 wt%, respectively, based on the total weight of the cereal composition.

Subsequently, the mixture of the dried fresh cereals, indigestible maltodextrin, seaweed calcium (type of seaweed: Lithothamnion corallioides & Phymatolithon calcareum), and brown sugar were mixed to form a first mixture. At this time, the indigestible maltodextrin, seaweed calcium, brown sugar was included in the total weight of the cereal, 6.3% by weight, 0.83% by weight, 3.0% by weight, respectively.

Subsequently, the core mixture was prepared by injecting the first mixture into an extrusion molding machine preheated to 100 ° C. and preheating for 18 minutes to puff and mold at a temperature range of 74 ± 2 ° C.

Meanwhile, a sugar solution was prepared by mixing 27.0% by weight of brown sugar, 0.5% by weight of salt, 0.5% by weight of fructo oligosaccharide, and 1/2 of purified water based on the content of brown sugar.

Subsequently, 3.0% by weight of whole milk powder and 0.5% by weight of caramel sugar syrup were added to the sugar solution and mixed to prepare a second mixture.

Subsequently, the core layer and the second mixture were introduced into the coater. After spraying the second mixture on the core layer and blowing hot air at 75 ± 5 ° C., the coater is slowly rotated so that the second mixture is evenly coated on the core layer. When the coating time reached 20 minutes, the hot air was dried and cooled again at room temperature to form a surface layer to complete cereal.

Cereals prepared in Example 1 has excellent organoleptic properties such as texture, taste, color, aroma, moisture content of 3.5 ~ 5.5% to ensure the stability of the product. In addition, the texture of the whole product, the size of the cereal molding, the taste and flavor, the proper nutrition was detected excellent product.

Comparative Example 1: Preparation of Cereals

Example 1 except that 34.8%, 9.93%, 7%, 3.32%, and 3.32% by weight of brown rice, corn, barley, germinated brown rice, and white pollack, respectively, included in the first mixture were used. Cereal was prepared in the same manner as.

Cereals prepared in Comparative Example 1 had a low content of brown rice and corn, and a high content of barley, germinated brown rice, and white pollack, which did not form a desired molded product as a whole. .

Comparative Example 2: Preparation of Cereals

Cereals were prepared in the same manner as in Example 1, except that the brown sugar contained in the first mixture was 5.0 wt% based on the cereal composition, and the brown sugar in the second mixture was 25.0 wt% based on the cereal composition. .

Cereals prepared in Comparative Example 2 showed a problem that the texture of the brown sugar is high due to the high content of brown sugar.

Comparative Example 3: Preparation of Cereals

Cereals were prepared in the same manner as in Example 1, except that 6.3% by weight and 0.83% by weight of the total weight of the cereal composition were added to the second mixture without the addition of indigestible maltodextrin and seaweed calcium to the first mixture. It was.

Cereal prepared in Comparative Example 3 has a good overall texture but the analysis showed that the nutritional value of the desired value was not detected.

From the above results, only the cereals prepared in Example 1 according to the present invention have excellent organoleptic properties, overall size, taste, flavor, color, and sensory characteristics such as the overall product, are visually preferred, and suitable for children's taste and food quality certification. It can be seen that an excellent product can be detected of the nutritional component, and the manufacturing method is simple.

Claims (5)

Based on the total weight of the cereal composition, brown rice 35-45% by weight, corn 10-15% by weight, barley 1-3%, germinated brown rice 0.5-1.0% by weight, white chicken 0.3-1.0% by weight, indigestible maltodextrin 6-8 A core layer comprising weight%, seaweed calcium 0.5 to 1.5 weight%, and brown sugar 1 to 3 weight%; And
Coated on the surface of the core layer, based on the total weight of the cereal composition, 3 to 6% by weight of whole milk powder, 0.3 to 0.7% by weight caramel sugar syrup, 11 to 33% by weight sugar, 1-3% by weight of fructo oligosaccharide, and Cereal composition comprising a surface layer containing 0.3 to 1% by weight of salt. The method according to claim 1,
The sugar composition is a cereal composition, characterized in that one selected from the group consisting of brown sugar, oligosaccharides and mixtures thereof. Regarding the total weight of the cereal composition,
Brown rice 35-45 wt%, Corn 10-15 wt%, Barley 1-3 wt%, Germinated brown rice 0.5-1.0 wt%, White bran 0.3-1.0 wt%, Indigestible maltodextrin 6-8 wt%, Seaweed calcium 0.5- Forming a first mixture comprising 1.5 wt%, and 1-3 wt% brown sugar;
Forming a core layer by puffing and molding the first mixture;
Regarding the total weight of the cereal composition, 3 to 6% by weight of whole milk powder, 0.3 to 0.7% by weight of caramel sugar syrup, 11 to 33% by weight of sugar, 1-3% by weight of fructo oligosaccharide, and 0.3 to 1% by weight of salt Forming a second mixture; And
And coating the second mixture on the surface of the core layer to form a coating layer. The method according to claim 3,
The method of claim 1, further comprising coarsely pulverizing the first mixture. The method according to claim 3,
Forming the second mixture is a mixture of the sugar, the salt and water to form a sugar solution,
Method for producing cereals, characterized in that the powdered milk powder, caramel sugar syrup and fructo oligosaccharides by mixing.